Beverly Jo Sanborn's Mac N' Cheese

This week is a week that deserved some comfort food!  So this post is for all my Sanborn relatives who love this Mac N' Cheese and for all my Marlow relatives who could use some comfort.

This is my Mother-in-Law's ultra simple, ultra yummy homemade mac'n cheese recipe.  When she showed me how to make it I really couldn't believe how basic it was.  She is requested to make this for every family event from the 4th of July to Thanksgiving.  And to be fair, she got it from her Mother, so I guess I should say this is my Grandmother-in-Law's recipe.  This recipe may go back to when my Mother-in-Law wore hot pants.

Ingredients

• 12 oz elbow macaroni
• 1 LB cheddar cheese, shredded
• 1 can evaporated milk
• paprika, salt, and pepper to taste

Directions

1. Cook macaroni according to package directions.
2. Layer the macaroni and the cheese in about three layers, in a 9 x 12 inch casserole.
3. Pour condensed milk evenly over the top.
4. Bake at 350 degrees for about 30 minutes.
5. If it starts to get to crispy on top cover with foil.

Home-made Garlic Mayonnaise Deviled Eggs:

For Mayonnaise:

• 2 garlic cloves
• kosher salt
• 1 egg yolk
• Salt and White Pepper
• 1 tsp lemon juice
• 1/2 cup vegetable oil

For Deviled Eggs

• 6 hard boiled eggs
• 1/4 cup mayonnaise
• 1/4 tsp salt
• 1/8 tsp pepper
• Paprika to sprinkle on top

Directions

1. In a mortar pound garlic and salt into a paste.
2. Break egg yolk into small mixing bowl and season with salt and pepper.
3. Mix on medium low for about a minute, until the yolk becomes pale.
4. Add lemon juice and mix thoroughly.
5. Mix in garlic paste.
6. Mixing constantly on medium low add oil a drop at a time until it starts to thicken and then in a slow and steady stream, until thick and creamy.
7. Slice eggs in half and carefully scoop out yolk.
8. In a small bowl mash egg yolk and stir in mayonnaise, salt and pepper.
9. Spoon yolk back into eggs and sprinkle paprika over the top.

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Kale Chips

Ingredients

• 1 head of Kale
• 2 tsp olive oil
• Salt to sprinkle

Directions

1. Preheat oven to 275
2. Toss the Kale with the olive oil and salt
3. Bake 20 minutes, turning over halfway through

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Himalayan Chai

Ingredients

• 1 Tablespoon fennel seeds or several star anise
• 6 green cardamom pods
• 12 cloves
• 1 cinnamon stick
• 1 1/4 inch piece fresh ginger root, peeled and chopped
• 1/2 teaspoon black peppercorns
• 2 bay leaves
• 6 Tablespoons light brown sugar or honey
• 7 cups water
• 2 Tablespoons Darjeeling tea
• 1 cup milk

Directions

1. Place all ingredients except the tea and milk in a pot.  
2. Cover and boil over medium heat for 20 minutes.
3. Remove from the heat, add the tea leaves, and set aside for 10 minutes.
4. Add the milk and bring to a boil.
5. Strain the tea into teacups and serve hot. 

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Za’atar

Every morning I sit down at the breakfast table and inhale the aroma of my food for a moment before I begin eating.    The fragrance is nutty and exotic.  I close my eyes and hear the muffled murmur of the lunch crowd at Layla’s, where I first tasted za’atar on soft flat bread drizzled with olive oil and sprinkled with herbs and seeds.  Thyme, oregano, marjoram, sesame seeds, sumac, salt—za’atar comes in many combinations, depending on the country, the region, and even the household.  It is the flavor of the Levant and Arabia, and of Northern Africa.  It has been a staple in the Eastern and Southern Mediterranean since at least medieval times.  Traditionally dried in the sun, the mixture is then spread on dough and baked as bread, or used as a seasoning for meat and vegetables, or sprinkled onto hummus and yogurt or labneh.

I enjoy it every morning sprinkled on top of Greek yogurt swirled with olive oil.  I dip in cherry tomatoes and pita and … . Heaven.

You can buy the mixture already made at Middle Eastern and Indian markets or try making it yourself.

Tamale Pie

 

Photo Courtesy  flickr commons

Vintage Cookery: Chicken Tamale Pie, from 1958’s Sunset "Cooking with Casseroles"

• 1 fricassee chicken (about 4 LB), cut in pieces
• Onion, celery stock, and a few peppercorns
• 1 1/4 cups cornmeal
• 1 can mushrooms
• 3/4 cup ripe olives
• 3 green onions, sliced
• 1/2 green pepper, chopped fine
• 1 to 3 tsp. chili powder (according to your taste)
• 1 can tomato sauce
• Grated cheese

Place chicken, onion, celery stock, and peppercorns in a kettle, and cover with boiling salted water.  Cover, and simmer gently for 2 1/2 to 3 hours, or until tender.  Cool chicken in broth, then remove meat from bones, leaving it in large pieces.
Reheat broth and strain.  Measure 4 cups broth into top of double boiler, heat to boiling, and add cornmeal gradually, stirring until thickened.  Place over hot water and cook about 30 minutes.  Cool mush slightly, then use about 2/3 mixture to line a lage casserole or baking pan (9 by 12 inches). Place in the pan, distributing evenly the chicken meat, mushroom and liquor, olives, onions, and green pepper. Add chili powder to tomato sauce and pour over all.  Spread remainder of mush on top.  Sprinkle with cheese.  Bake in a moderate oven (350 degrees) for 40 minutes.  Serves 8 to 10.

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Mint Syrup

I spent my Autumn Equinox harvesting herbs and making mint syrup.  One for me and one for my Mother for her birthday!
(Source: marthastewart.com)

Another Easter Egg Recipe--Egg Curry

Use this slow cooker curry recipe, excluding the meat, and a half hour or so before serving add you eggs to warm them through.  The day after Easter is a Monday this year, so this would be perfect for your Meatless Monday.

Note:  The sauce is red in this picture because I added a couple of tomatoes to my curry sauce.

Another use for Leftover Easter Eggs!

Patty loves hard boiled eggs!  They are one of her favorite treats--she eats them shell and all.

Pet MD on hard boiled eggs for your pet.

Make sure that whatever you dyed your eggs in is safe for your pet.  Patty is consuming an egg that was dyed in blackberry juice--perfectly safe for doggies!

Spicy Roasted Eel Kedgeree

 

If you're not familiar with kedgeree it is a dish that arose from the British Raj, usually incorporating boiled rice, flaked fish, and boiled eggs. I've found most recipes to be somewhat bland for my taste (as someone who loves Asian food, there's not much Asian about most kedgeree) and developed a version this morning that has a little bit more of a punch! Kedgeree is traditionally served for breakfast or High Tea. We served ours with oolong tea for breakfast.

Ingredients:

• 1/2 cup rice
• 1 cup boiling water
• 1 TB vegetable oil
• 1 tsp curry powder
• 1/4 tsp cinnamon
• 1 whole dried red pepper
• 1 clove garlic, minced
• 1/2 onion, diced
• 1 small carrot (in honor of the Easter Bunny), diced
• 1 cup chicken broth
• 1 3.5 oz can roasted eel (I get mine at the local Korean market)
• 2 Easter eggs, roughly chopped
• Salt and freshly ground pepper to taste.

Directions:

1. Pour the rice into a bowl large enough to contain the rice and the cup of water.
2. Pour the boiling water over the rice and cover with a saucer; let sit for 20 minutes.
3. Heat the oil in a saucepan and stir fry the spices and red pepper for 2 minutes.
4. Add the garlic, onion, and carrot and saute until soft.
5. Drain the rice and add to the saucepan.
6. Saute for 5 minutes.
7. Add the chicken broth and bring to a boil.
8. Cover tightly and cook for 25 minutes.
9. Uncover, add the eel (break the eel up into smaller pieces) and the eggs and heat until warm.
10. Add salt and pepper.

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Slow Cooker Italian Goulash Soup

Active Time: 15 min/ Total Time 8 hours

Ingredients:

• 1 TB olive oil
• 1 Onion, diced
• 1 LB leftover meat, chopped (I used left over braised Boston butt roast)
• 1 TB sweet paprika
• Pinch caraway seeds
• 2 TB catsup
• 1/2 tsp thyme
• 1/2 tsp marjoram
• 1 Bay leaf
• 1 tsp garlic powder
• 1 TB flour
• 2 Cups broth
• salt and pepper to taste

Directions:

In the morning:

1. Blend the oil and onion together in a microwave bowl and heat for 5 minutes or until onion is soft.
2. Combine broth, flour, catsup, herbs and spices in the bottom of the slow cooker and blend until smooth.
3. Add the meat and onions.
4. Cook on low for 8 hours or high for 4 hours.

In the evening:

Serve with bread for a light supper or egg noodles for something more robust. 

Also try:

Hungarian Goulash a la Betty Crocker

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Brats and Cabbage in Brown Sauce

Active Time: 10-15 minutes

Total Time: 8-8.5 hours

Ingredients:

• 1 LB bratwurst
• 1/2 cabbage cut in wedges
• 1 cup mayonnaise
• 1 cup milk
• 1 packet French onion soup mix (I actually make my own using this recipe)
• 1/4 cup flour
• 3 slices of bacon

Directions:

In the morning:

1. Blend together the seasoning mix, flour and the mayo and milk in a blender.
2. Place the wedges of cabbage in the crockpot.
3. Wedge the brats and bacon in between the cabbage.
4. Pour the sauce over.
5. Cook on low 6-8 hours or high 4-6 hours.

In the evening:

Serve with bread--It's ready!

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Green Chilli

 

Ingredients:

• 2 tsp ground cumin
• 1 tsp black pepper
• 2 tsp salt
• 1 tsp garlic powder
• 1 bay leaf
• 2 Poblano chiles diced
• 1 onion diced
• Vegetable oil
• 12 oz can tomatillos
• 1 can green chiles
• 2 LB leftover Mexican pork roast chopped or shredded
• 2 16 oz cans white beans
• 2 cups of reserved broth from the Mexican pork roast

Directions:

In the morning:

• Mix the cumin, black pepper, salt, garlic powder, bay leaf, diced onions and poblano chiles with a small amount of vegetable oil and microwave for 5 to 10 minutes until soft.
• Combine this mixture (remove the bay leaf) with the tomatillos and green chiles and blend in a blender until smooth.
• Add 2 LB chopped left over Mexican pot roast and the canned beans to the crockpot.
• Cover with the chile mixture, broth, and the the bay leaf. 
• Cook for 8 hours on lo or 4-6 hours on hi.
• Divide the rest of the pork roast into 3 parts and reserve for the rest of the week.

 In the evening:


Enjoy!!!!!  There should be enough for leftovers tomorrow.

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In the Pantry--Creamy Italian Soup

This is a super duper easy recipe that I came up with last week when I was in a hurry.   I also didn't have half of what was called for and resorted to the pantry for substitutes.  I'll be making it again!

Ingredients:

• (1) 28 oz can diced tomatoes and juice
• (2) 16 oz cans cannellini beans
• (2) cans cream of mushroom soup
• salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp Italian seasoning
• 2 LB pork loin

Directions:

• Dump it all in the slow cooker and walk away!
• DON'T chop the meat! 
• Let it go all day on low (8 hours) and when you come back your pork loin should be floating at the top.
• Remove it and pull apart with a fork--it took me just a couple of minutes.
• Add it back to the soup and serve with some crusty bread. 

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Frozen Hibiscus Mousse

I have so many hibiscus flowers left over from dyeing fabric that I thought I would start exploring hibiscus recipes!

Ingredients:

• 4 cups rehydrated, chopped hibiscus flowers
• 2 1/2 cups sugar
• 2 cup water
• 8 egg yolks, beaten until thick
• 1 TB grenadine
• 4 egg whites, beaten until frothy
• 1 cup heavy cream, whipped.

Directions:

1. Combined 2 cups of the sugar and the water in a saucepan and boil for 5 minutes.
2. Add the hibiscus flowers and simmer them for 5 minutes.
3. Remove the flowers from the juice.
4. Measure 1 cup of the hibiscus juice and beat the juice into the egg yolks.
5. Transfer the mixture to a small saucepan and cook over moderate heat, stirring constantly until the mixture thickens enough to coat the spoon heavily.
6. Do NOT allow to boil or the eggs will curdle.
7. Stir in the hibiscus flowers and grenadine and pour into a bowl.
8. Chill in the refrigerator for about one half hour until it thickens slightly.
9. Gradually beat the remaining sugar into the egg whites.
10. Continue to beat until the whites form peaks.
11. With a rubber spaturla, fold the cream gently but thouroughly into the thickened hibiscus mixture, then fold in the egg whites, folding until streaks of white no longer show.
12. Pour into refrigerator trays or a 2-quart decorative mold or souffle dish.
13. Cover with foil and freeze until firm.
14. The hibiscus mousse may be served in scoops like ice, unmolded on a plate, or servved directly from a souffle dish. 

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Chicken Ramen

 

So, we're pretty sure the sign at the farmer's market said that this mushroom is hen of the wood. Which is also known as maitake--so I thought I'd go with a Japanese recipe for this one. We love Ramen, for one because it's easy, and two because it's versatile. I've made Ramen so many different ways before I blogged that I can't remember all the yummy variations. One of the reasons I'm doing this blog is purely so that I'll have access to all my mad experiments after I've forgotten them!

Promise, this one's pretty sane! And to be completely honest, it's a riff off of Alton Brown's Ramen Shrimp Pouch

My recipes are generally for two people, but this one serves 4.

Ingredients:

• 3 chicken thighs
• 3 package Ramen noodles
• 6 cups chicken broth (from cooking the chicken thighs)
• 1/2 cup mirin
• 1/4 cup soy sauce
• 4 tsp sesame oil
• 1 clump hen of the wood or oyster mushrooms
• 1 sliced onion
• 1 small parcel of bok choy, chopped
• 1/2 cup scallions sliced
• Fresh ground white pepper to taste
• Honey to taste

Two very good things in life--ichimi (finely ground red chili pepper) and white pepper.

Directions:

• Place the chicken thighs in a small sauce pan and cover with 7 cups of water, bring to a boil, then turn down to medium low heat and allow to simmer for about 30 minutes.
• Remove the chicken thighs from the liquid and put in the fridge to cool, when it is cool enough to handle shred the chicken.
• Strain the liquid and reserve six cups.
• Cook the ramen noodles per package instruction, but discard the seasoning packets. Strain the noodles, run cold water over them, and put to the side.
• Combine reserved chicken broth, mirin, soy sauce, and sesame oil, bring to a boil and add the bok choy.
• Turn down to a slow boil and cook the bok choy and onions for about 5 minutes or until the tenderness is to tase.
• Add the mushrooms and the scallions and the shredded chicken.
• Sprinkle on white pepper.
• Drizzle over honey.
• Place cooked ramen in the bottom of each bowl and ladle soup over.
• Serve with ichimi.

The Secret to Smokey Pulled Pork--Without a Smoker

I love pulled pork.  My husband loves pulled pork.

We like to enjoy a bite or two of our pulled pork without any bbq sauce, just to taste the smokiness of the meat and enjoy all the hard work that went into making it perfect.

However, it's cold outside.  So this is my super duper top secret recipe for smokey flavor from inside a slow cooker.

And the secret is . . .

lapsang souchong

Lapsang souchong is smoke-dried over pinewood fires.  It is a very strong, smokey tea that tastes like a campfire that just got put out.  It is an acquired taste and one that I love.  But I didn't at first!  

I take two cups of the tea and steep it in boiled water for 10 minutes.  Then I pour it through a mesh strainer into the slow cooker and add the meat (about two LB in this photo) with a little salt, pepper, and garlic powder.  I just toss the leaves. I then cook it on high for four or so hours, turning it over ever hour to make sure that the whole thing is steeped in the smokey goodness.

  

While the meat is cooking I make my mop sauce.

 Ingredients:

• 1/2 cup pickled jalapeno juice
• 1/4 cup water
• 1 1/2 TB lemon juice
• 2 TB butter
• 1 TB soy sauce
• 1 tsp siraacha

Directions:

1. Combine all the ingredients in a microwaveable bowl and heat for a minute or two until the butter is melted and the mop sauce is warm.
2. Every hour when you flip the meat, spoon over a little mop sauce.

• After 4 hours remove the meat to a platter and using two forks pull it apart.
• Remove the broth from the slow cooker.
• Return the pulled pork to the slow cooker, add what is left of the mop sauce, and just enough of the broth to keep the meat moist.  Reserve the rest of the broth for another use.

Serve the pulled pork with the sides of your choice (in this case I served warm slices of bread and greens seasoned with bacon, salt and pepper), or pile it on a bun, and do it like we do here in Arkansas, top it with a pile of coleslaw.  And serve the bbq sauce on the side--get in those couple of tastes of smokey deliciousness before you dose it.

And just in case you want to make your bbq sauce from scratch here is my super spicy Carolina style mustard based bbq sauce.

Ingredients:

• 1 tsp onion powder
• 2 Tablespoons Butter
• 1 tsp garlic powder
• 1/2 cup silver spring beer n' brat mustard with horseradish
• 2/3 cup brown sugar
• 2/3 Cup pickled jalapeno juice or Cider Vinegar
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Fresh Ground Black Pepper
• 1 TB chili powder

Directions:

1. Combine all ingredients in a microwaveable bowl.
2. Microwave for about 10 minutes, stopping to stir every two, until the bbq sauce is nice 'n thick.

Vintage Cookery: Chili Mac, from the 1958 Sunset "Cooking with Casseroles"

 Ingredients:

1 cup dried red beans

1 pound beef chuck, cut into 1-inch cubes

Flour

4 Tablespoons shortening

1 onion, sliced

1 clove garlic

1 can (6 oz.) tomato paste

1 cup tomato juice

3 cups hot water

1 can bouillon

1 green pepper, minced

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon thyme

1 teaspoon monosodium glutamate

1 tablespoon chili powder, or to taste

Salt to taste

1 package (8 oz.) macaroni

1/2 cup melted butter or margarine

1/2 up grated Parmesan cheese

1 cup pitted ripe olives

Directions:

Soak beans in warm water for two hours, drain.  Flour beef lightly.  Melt shortening in large kettle, add beef cubes, onion, and garlic and brown.  Stir in tomato paste, tomato juice, hot water, bouillon, green pepper, beans and seasonings.  Simmer until beans are tender, 2 to 3 hours.  Season to taste.  Cook macaroni until tender in boiling salted water; drain well.  Stir in butter and cheese.  Spread on a large greased ovenware platter or in a casserole.  Reheat in slow oven (350 degrees) for about 5 minutes.  Add olives to chili and pour over macaroni and serve at once to 8 to 12 persons.

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I do actually make this--with a lot of changes!  Canned beans, ground beef, a lot less fat, no msg, no olives (the husband), no green pepper (me) and cheddar cheese.

Vintage Cookery: Chili Mac, from the 1958 Sunset "Cooking with Casseroles"

Vintage Cookery: Chili Mac, from the 1958 Sunset "Cooking with Casseroles"

 Ingredients

• 1 cup dried red beans
• 1 pound beef chuck, cut into 1-inch cubes
• Flour
• 4 Tablespoons shortening
• 1 onion, sliced
• 1 clove garlic
• 1 can (6 oz.) tomato paste
• 1 cup tomato juice
• 3 cups hot water
• 1 can bouillon
• 1 green pepper, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon thyme
• 1 teaspoon monosodium glutamate
• 1 tablespoon chili powder, or to taste
• Salt to taste
• 1 package (8 oz.) macaroni
• 1/2 cup melted butter or margarine
• 1/2 up grated Parmesan cheese
• 1 cup pitted ripe olives

Directions

1.  
2. Soak beans in warm water for two hours, drain. 
3. Flour beef lightly.  
4. Melt shortening in large kettle, add beef cubes, onion, and garlic and brown.  
5. Stir in tomato paste, tomato juice, hot water, bouillon, green pepper, beans and seasonings.  Simmer until beans are tender, 2 to 3 hours.  
6. Season to taste.  
7. Cook macaroni until tender in boiling salted water; drain well.  
8. Stir in butter and cheese.  
9. Spread on a large greased ovenware platter or in a casserole.  
10. Reheat in slow oven (350 degrees) for about 5 minutes.  
11. Add olives to chili and pour over macaroni and serve at once to 8 to 12 persons.

 I do actually make this--with a lot of changes!  Canned beans, ground beef, a lot less fat, no msg, no olives (the husband), no green pepper (me) and cheddar cheese. 

It's yummy!

Chop O Matic

 

 

One of my favorite tools is this awesome 1950s Chop O Matic that I found for a $1 at a thrift store.  I love the design and I love the way it chops my onions.