Sunday, April 29, 2007

Crockpot Recipes

Jill's ArtworkPicture is an original painting by my friend Jill.

Thanks Layla!

Slow Cooked Mexican Style Beef

1 tablespoon (or less) olive oil
1 small onion, sliced thinly
2 pounds beef round, flank or other steak
1 cup beef broth (low sodium is best)
1 (8 ounce) can tomato sauce
1 green bell pepper, cut into thin strips
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Drizzle olive oil in a large skillet and brown the steak on Both sides with the onion. About 10 minutes total. Place in the slow cooker. Add the other ingredients and stir.
Cover and cook on high for 4 hours or on slow for 8. Use a meat fork to shred and serve with brown or white rice. Serve beans and corn on the side for a nice meal.

Crock Pot Italian Beef

3 cups water
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder or granules
1 (.7 ounce) package Good Season Zest Italian dressing mix
1 (5 pound) beef roast

Combine water with ground black pepper, oregano, basil, Garlic powder, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour the mixture over the meat. Cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. Shred meat with a fork and serve on sandwich buns. I also like sautéing onions and mushrooms to add to the sandwich. You can also add a piece of provolone cheese to each sandwich.

Slow Cooked Beef and Bean Burritos

1 2-3 pound lean beef roast
1 (1.25 oz) package taco seasoning mix
1 cup minced onion
1 tbsp. Vinegar
1 (4.5 oz) can chopped green chilies
1 (16 oz) can fat-free refried beans
12 10 inch flour tortillas *see note
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups chopped fresh tomato
3/4 cup light sour cream

Trim fat from meat and rub taco seasoning on both sides of the beef. Place in slow cooker and add the onion, vinegar and Green chilies. Cover and cook on high for 4 hours or low for 8-9 hours. Remove meat from slow cooker, reserving juices.
Shred meat with a meat fork. Add back to the slow cooker to mix with the juices. Place the beans in a microwave safe bowl and heat for 2 minutes. Place about 2 tablespoons of the beans on each tortilla, then top with 1/3 of a cup of the meat. Top with a couple tablespoons of cheese, tomato and Sour cream. Roll up and serve.

Instead of refried beans You can also add a drained can of black beans or pinto
Beans to the crockpot during the last hour or so.

Slow Cooked Beef Stroganoff

1 1/2 pounds top round steak, cut into small cubes or strips
1/2 sweet onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms* see note
1 cube beef bouillon (low sodium is best)
1 tablespoon all-purpose flour
1/2 cup water
1 clove garlic, minced
1 teaspoon Worcestershire sauce
3/4 cup light sour cream
2 tsp. Paprika

Brown the beef cubes or strips and the chopped onion. Add to the crockpot. Top with the soup, mushrooms and bouillon. In a separate small bowl, combine the water with the flour and whisk well. Add to the slow cooker. Then add the garlic and Worcestershire sauce. Cook on low setting for 7 to 8 hours or high for 4-5. . One hour before it's done, stir in the Sour cream and paprika. Serve over hot over noodles or rice.
Makes 4 servings

Tuesday, April 24, 2007

Recipe - Cream Puff Dessert

Thanks again Layla!

Cream Puff Dessert

1 c. Water
1/2 c. Margarine
1 c. Flour
4 eggs
8 oz. Cream cheese, softened
3 c. Milk
2 small pkgs. Butterscotch instant pudding mix
12 oz. Whipped topping
1 c. Chocolate syrup

Bring water and margarine to a boil in saucepan. Stir in flour all at once; remove from heat. Beat in eggs 1 at a time. Spread into a 9x13-inch baking pan.

Bake at 375 degrees for 30 minutes or until golden brown. Cool.

Blend cream cheese and milk in mixer bowl until smooth. Add pudding mix; mix well. Spread over cooled crust. Spread with whipped topping; drizzle with chocolate syrup. Chill until serving time.

Makes 12 servings

Recipe Sharing - Tasty Treat - Garlic Pretzels

Thanks Layla!

Ingredients :
1 - box of frozen pretzels (6 pk)
1 - package dry Ranch style salad mix
1 - cup oil
1 - teaspoon lemon pepper
1 - teaspoon dried dill
1 - teaspoon garlic powder
Garlic Salt to Taste

Instructions :

Mix together all ingredients except pretzels in large bowl.
Put ingredients into a gallon baggie and then put one or
two pretzels in at a time and shake until well coated.
Spread evenly on a cookie sheet; bake according to the
directions on the box or until golden brown. Cool on a
cooling rack.

Thursday, April 19, 2007

Recipes From the 1950's

Thanks Layla!

German Corn Bread

2 eggs, well beaten
1 cupful of milk
2 tbsp. molasses or syrup
2 tbsp. melted butter
1 1/2 cupfuls of yellow cornmeal
3/4 cupful of flour
4 tsp. baking powder
salt to taste

Combine the eggs, milk, molasses and the butter. Then add the dry ingredients, which have been thoroughly mixed. Pour the batter into heated buttered pan and baking 20 minutes in a moderately hot oven (375 degrees F.).

Individual Upside-Down Cakes

Grease muffin pans, sprinkle with light brown sugar, and in bottom of each place a California walnut half, top side down. Over it invert a half of a canned peach or apricot. Cover with cake batter below and bake at 350 degrees F. about 25 minutes.

Cake Batter

1/2 cup sugar
1 well-beaten egg
1 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/4 cup milk
1 tbsp. melted shortening
1 tsp. vanilla extract

Beat sugar and egg well. Sift dry ingredients and add alternately with milk, beating until just smooth. Stir in shortening and vanilla. Makes 9 large cakes.

Coconut Kisses

2 egg whites
1 cup brown sugar
2 cups corn flakes
1/2 cup chopped nut meats
1 cup coconut
1/2 tsp. vanilla extract

Beat egg whites stiff enough to hold shape but not lose shininess. Slowly beat in sugar. Fold in corn flakes, nuts and coconuts. Add the vanilla. Drop from teaspoon on greased cookie sheet. Bake in a 350 degree F. oven for 15-20 minutes. Place the pan on a damp towel; remove cookies immediately with spatula. If cookies harden and stick to pan, return to oven to soften. Makes 1 1/2 dozen.

Cherry-Cheese Pie

2 cups fresh, pitted cherries
1 1/2 tbsp. quick-cooking tapioca
3/4 cups sugar
1/2 tsp. salt
1/2 cup shortening
4 ounces cream cheese
1 1/2 cups flour
1/2 tsp. salt

Combine the cherries, tapioca, sugar and salt; let it stand for 15 minutes. In another bowl, blend the shortening and cream cheese; cut into the flour that has been sifted with the salt. Press into a firm ball and roll lightly on a floured surface; line 9 inch pie
pan and reserve the left over pastry. Fill with the cherry mixture. Criss-cross top with pastry strips. Bake in 350 degree F. oven for 45 minutes.

Recipe - Japanese Salad With Wasabi Dressing

MEPicture courtesy of Mary Englebreit

Recipe courtesy of Layla

Wasabi Salad Dressing

1 tsp. soy sauce
1 tsp. wasabi (Japanese horseradish) paste
3 TB rice wine vinegar
1 TB sugar
1/2 tsp. sesame oil

Mix soy sauce and vinegar in a bowl. Add sugar and stir until sugar is
dissolved. Add sesame oil and wasabi paste and whisk well.
Chill the dressing in the fridge until ready to serve.
Makes enough dressing for four small salads.

Japanese Salad

1/2 cup sliced or slivered almonds, roasted
2 TB sesame seeds, toasted
1/4 cup sunflower seeds
1/2 head medium cabbage, cabbage
1 pkg. fresh or 1 can bean sprouts
1 can fresh mushrooms, sliced or 1/4 cup chopped green onions
3 oz. pkg. instant ramen noodles, broken up
1/2 pkg. chow mein noodles

Roast almond, sesame seeds, and sunflower seeds. Combine cabbage, bean
sprouts in large bowl. Add mushrooms, onions, and sunflower seeds. Add
toasted almonds and sesame seeds. Combine broken noodles and chow mein
noodles. Top with dressing.

Spicy Shrimp Bake

Courtesy of Layla.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS:
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch
baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs.


Where Does the Time Go?

Pretty Tag I am so busy with other computer and real life stuff that I haven't been able to post here as much as I would have liked to. I know I am way behind in daily menus so I'm not even going to bother trying to catch up with those posts.

Tonight though, we are having corned beef and cabbage. I bought two big pieces around St. Patrick's day and froze one. That along with these huge globe artichokes with garlic vinaigrette will be our dinner.

Sunday, April 15, 2007

Divine Mercy Sunday Menu

Divine Mercy

Since I bought lots of fresh cilantro the other day, I was planning on making a Peruvian chicken dish with cilantro, beer and rice. However, my DH was in the mood for another Peruvian chicken dish...chicken stew.

My friend gave me a bunch of apple bananas that unfortunately ripen before we could eat them. That means we will be eating banana nut bread for dessert and for breakfast.

Peruvian Chicken Stew
White Rice
Tossed Salad (Manoa Lettuce, Japanese cucumbers, radishes)
Banana nut bread

Recipe for Chicken Stew:
One whole chicken cut up (season with the juice of half a lemon or lime, salt and pepper to taste)
1 large onion, minced
3 Garlic cloves, minced
1 can tomato sauce
1 cup baby carrots or sliced carrots
1 large celery stalk, sliced
3 large potatoes, peeled and cut into big chunks
Preferably 1 ripe plantain banana, peeled in cut into chunks or 1/4 cup raisins if banana is unavailable. Do not substitute any eating banana.
1/4 cup or so of green olives or Kalamata olives. Do not substitute black olives from a can
Two tbsp. Extra Virgin Olive Oil.

In a large cooking pot, heat and add the olive oil. Brown the chicken pieces on both sides. Add the onions and the garlic and cook for approximately 2 minutes. Add the tomato sauce and bring to a boil. Add the potatoes, plantains, carrots, and celery and cook on medium low heat until chicken is almost cooked through...approximately 1/2 hour. Add the olives and raisins, if you are not using plantain bananas and cook for another 1/4 of an hour to 1/2 hour on low heat. Taste and adjust salt and pepper.

Serve with white rice.

Banana Bread Recipe:
I got the recipe from THIS SITE

Thursday, April 12, 2007

Wednesday and Thursday Dinner Plans

The CookYesterday I was not going to be home much so I decided on Oyako Donburi for dinner. All our meat stays frozen until I defrost in the morning for that evening's dinner. Well, I thought I pulled out the bag of chicken thighs but instead much to Joey's disappointment, I mistakenly thawed out the chicken bones i had saved. I ended up making chicken and rice soup for a friend who was sick with a cold and we just had leftovers.

Today, I successfully defrosted the right bag of chicken parts.

I don't know if you do this but here in Hawaii, we are able to buy a 5 lb (at least I think it's 5 lbs) box of chicken thighs on sale for approximately $3.00 or $4.00. They make two dinners for us because I make extra for lunches.

Nothing went to waste. The meat was sliced for the Donburi dish, the skin was cut up into bite size pieces and fried crispy into cracklings. Joey loved it. and the bones went for making broth for later use.

Tuesday, April 10, 2007

Easter Dinner and Leftovers

Lady with Easter Basket

On Easter we had the roasted fresh picnic ham that was marinating for about a week. It was close to 10 lbs! I marinated it following my mom's instructions of using vinegar, lots of minced garlic, cumin, salt and pepper and herbs. I also used a tip from my favorite auntie and added a couple of envelopes of Goya's Sazon. It roasted in a slow oven for close to 5 hours. During the last 15 minutes or so, I used the tip given to me by a Cuban gentleman. He told me to use a sharp knife to separate the skin from the meat and then broil the pork. The skin came out quite crispy and very tasty.

Roast marinated pork
Watercress salad
White Rice
Baked Okinawan Sweet potatoes.

Easter Candy
Ted's Chocolate Haupia Pie
...and for me...Lemon Meringue Pie from Zippy's Bakery

Needless to say, with a pork that size, we had plenty of leftovers. No problem for us since it gave me an excuse to serve an old Peruvian favorite the next evening. Butifara is the name of the thinly sliced leftover pork served in fresh French bread or baguette and topped with a marinated onion sauce. That along with artichokes served with garlic sauce, was our dinner.

Marinated Onion Sauce:
Sliced a whole onion thinly by first cutting it in half.
Add 1/4 cup red wine vinegar
Salt to taste
1 tablespoon salad oil

Optional, add thinly sliced radishes.

Thursday, April 5, 2007

Non Meat Dishes for Good Friday

These are from Layla.

Herbed PASTA
1 pound uncooked pasta
5 cloves garlic, minced
½ cup butter or 1/4 cup olive oil and
1/4 cup butter.
3 T. chopped fresh basil
2 T. sliced black olives
1 T. EACH of the following : chopped fresh thyme, marjoram, savory and parsley
salt and pepper to taste
Cook pasta according to the package directions.
Meanwhile, melt the butter or margarine over medium heat. Stir in the garlic, and cook for a couple of minutes . Stir in the herbs. Drain the pasta, and transfer to a large bowl. Add the butter mixture, and toss, toss, toss. Season to taste with salt and pepper. Sprinkle with black olive slices, pass the Parmesan.

Italian-Style Pesto (Traditional)
5 cloves of garlic salt to taste
1/4 cup pine nuts
½ cup grated Parmesan cheese4 cups basil leaves
¾ cup extra-virgin olive oil
Pound garlic and pine nuts in a mortar and pestle. Crush into a smooth paste. Add a handful of basil at a time and pound, pound, pound. Add a few pinches of salt. Stir in the cheese. Taste for seasoning. Add more salt, cheese or olive oil if needed.

Spaghetti With Tomato-Basil Sauce

Makes 4 servings
This simple and healthful weeknight entrée is a real kid pleaser. To suit
the adults, add extra red pepper flakes to the sauce and garnish the
servings with top quality freshly grated Parmesan or Romano cheese.
For the pasta

12 ounces spaghetti
For the sauce

1 can (29 ounces) chunky tomato sauce; or crushed tomatoes in thick tomato
¼ cup minced fresh basil
½ teaspoon sugar
½ teaspoon freshly ground pepper, or to taste
1/8 teaspoon red pepper flakes, or to taste
Dash of salt, or to taste
Freshly ground black pepper and freshly grated Parmesan cheese for garnish
Bring a large pot of salted water to a boil over high heat; add the
spaghetti. When the water returns to a boil, stir occasionally to separate
the spaghetti. Reduce the heat to medium-high and cook until al dente, about
8 to 10 minutes, or according to package instructions.
Combine the sauce ingredients in a medium saucepan over medium heat. Heat,
stirring occasionally, until hot and bubbly. Remove from the heat; cover and
set aside. Taste and adjust the seasoning. When the spaghetti is done, drain well. Transfer it to pasta bowls; top each serving with the sauce.
Advance preparation
This sauce improves in flavor if it is made a day or 2 in advance; cover and refrigerate. (The hotness of red pepper flakes increases as the mixture sets ) Reheat, stirring gently over medium heat, before serving atop hot freshly cooked spaghetti.

Tips for Getting Rid of Kitchen Pests

Flower Box

Thanks Brother John!

Good-bye Fruit Flies

To get rid of pesky fruit flies, take a small glass and fill it to ½" with Apple Cider Vinegar and 2 drops of dishwashing liquid - mix well. You will find those flies drawn to the cup and gone forever!

Get Rid of Ants

Put small piles of cornmeal where you see ants. They eat it, take it "home" & can't digest it. so it kills them. It may take a week or so (especially if it rains) but it works. and you don't have the worry about pets or small children being harmed!

Cooking Tips

Tea Time
H/T to Brother John

Reheat Pizza

Heat up leftover pizza in a non-stick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works. (We have always warmed pizza this way. Pizza comes out so much more tasty.)

Easy Deviled Eggs

Put cooked egg yolks in a zip lock bag. Seal the bag and mash till they are all broken up.
Add remainder of ingredients, reseal, keep mashing it up, mixing thoroughly.
Cut the tip of the baggy, squeeze the mixture into the egg.
Then simply throw bag away when done - easy clean up.

Expanding Frosting

When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat fewer sugar/calories per serving.

Reheating Refrigerated Bread

To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Measuring Cups

Before you pour sticky substances into a measuring cup, fill it with hot water.
Dump out the hot water, but don't dry the cup. Next, add your ingredient (such as peanut butter) and watch how easily it comes right out.

Wednesday, April 4, 2007

Wednesday's Recipe - Chicken Fried Steak

chicken fried steak

The other night we were watching our favorite TV Food Network personality prepare one of our favorite meals. But one that we have not had in such a long time. So, that is what we are having tonight. As I'm typing this, the Good Eats theme song is running through my head :-)


Alton Brown's Chicken Fried Steak and Gravy
Steamed Rice
Cucumbers with lemon dressing

Recipe for Cucumbers:
Wash cucumbers thoroughly and peel but leave a sliver of a peel on each side. Slice thinly. Squeeze a half a lemon or lime, add approximately 1 tablespoon extra virgin olive oil or salad oil, salt to taste.

Tuesday, April 3, 2007

Tuesday's Menu - Quiche and Fresh Strawberry Pie

Strawberry PieThere was a recipe for fresh strawberry pie I had been meaning to try. But I forgot to save the link. Anyway, I found one on the internet EASY FRESH STRAWBERRY PIE RECIPE so how could I resist. I know my pie would never win any ribbon for looks but the crust is so flaky!!! That recipe is thanks to my Cuisinart booklet.

Since the recipe for pastry dough is enough for three pies, I made two quiches for dinner. This time I used up the left over kielbasa I had in the freezer, green onions and a combination of sharp cheddar and Parmesan cheese.

Monday, April 2, 2007

Passover Recipe - Chicken Soup with Matzo Balls

Passover and the Holy FamilyPainting of the Holy Family and Passover by Dante Gabriel Rossetti and courtesy of THIS SITE

The following is also from that site:
To celebrate Passover, every Jewish household slaughtered a lamb and marked the doorposts with its blood. This was a sign for the Lord to pass over and not visit the plague on them. The Passover meal of roast lamb, bitter herbs and unleavened bread was to be eaten in haste, with shoes on the feet ready for quick departure.

Rossetti shows Jesus and his parents preparing for the ritual. This stresses the continuity between Judaism and Christianity, linking Christ's sacrifice with that of the Passover lamb.

Here Rossetti shows Zachariah marking the door with blood from a bowl held by Jesus. John kneels to fasten Jesus's sandal and Mary stoops to gather bitter herbs.
My friend Vicky who is an Israeli, has graciously permitted me to share her recipe for chicken soup with my readers. Right now, her and her family are most likely sitting down to celebrate their Seder meal.


3 chicken breasts
4-6 cubes of Chicken Consommé, each cube is 1/2 oz (usually found in the ethnic food section under Kosher foods, they come 3 to a pack, and it's yellow)
2 Italian Squash - peeled and cut up*
2 Yellow Squash - peeled and cut up
1 large onion - peeled (leave whole)
1 Turnip (white) - peeled and cut up
1 Horseradish Root - peeled and cut up
1-2 Banana Squash - peeled and cup up
2 zucchini - peeled and cut up
5-6 stems of celery - cleaned and cut up
4-5 carrots - peeled and cut up to rounds (not too thick)
1/2 bunch of parsley

*Cut up not too small pieces, some of these veggies when cut too small will fog the soup and it won't be as clear. LOL


Boil chicken breasts just for a minute and get rid of that water and rinse the breasts. This is to take the fat out. If you make the soup the day before you eat it, then in the fridge the remaining fat will form a layer on top and you can scoop it out.

Fill large pot with the chicken breasts, all the veggies, the chicken consommé, add water to almost the top, but not all the way, cover and bring to boil. Lower fire to low for a couple of hours. I usually do it for 3-4 hours on low low.

Check for flavor and add salt and pepper if you wish, but I don't. The chicken consommé has some in it already.

When done cooking, scoop out the chicken to a different bowl or dish, drain out the veggies from the broth itself, otherwise they will cloud the broth.

Now, don't laugh, but don't forget to put a strainer IN the pot when pouring out the soup, so you can separate the veggies. I forgot to do this once, and almost all the soup went into the sink. Geez. LOL, sure learned my lesson.

Now, I make a salad out of the chicken breasts, so here it is, if you want to. Ronit loves it, and I have to make it. LOL

Ingredients & Preparation for Chicken Salad:

3 Chicken Breasts, cooked and cold out of the fridge, easier to cut them up this way) cut up to small cubes

2-3 tablespoons of Mayo

1-2 small cans of Peas & Carrots ( they come in a can combined, but I cut up the carrots some more if they're rounds)

5-6 (or more, as much as you want for taste) pickles (I use the kosher pickles in brine) cut up to small pieces (I cut the pickles length wise to quarters (so I have 4 strips) then I cut it width wise to small pieces)

Mix well and voila. It's delicious.Taste it, and if you think you need to add salt go ahead, but I don't. Get it enough from the pickles.

In Hebrew we say Beteavon (Bon Appetite)



Looks like I forgot to ask Vicky for her matzo ball recipe. But I found a good one at THIS SITE

Chili with Soy Product "Carne"

Home cooking
The other day I replenished our cupboard with the soy product ground beef substitute we like to use when making chili and spaghetti sauce. It is animal, sugar, dairy and gluten free. One cup of the dried ground is reconstituted with 1 cup of boiling water. I like to add beef bullion to it for extra flavor.

Chili con Carne (with soy product substitute)
Steamed rice
Sour cream
Mined green onions
Shredded Cheddar cheese

Sunday, April 1, 2007

Sunday Menu - Roasted Chicken and Vegetables


Tonight, we knew we were going to eat chicken like we do every Sunday but didn't know how to prepare it. My husband then thought about roasting it with vegetables. So that is what we did.

Roasted Chicken with Vegetables
Tossed Salad

2 lb chicken
4 large potatoes washed thoroughly but do not peel. Cut into chunks
4 carrots, washed and cut into chunks.
2 medium size onions, peeled and quartered
1 head garlic, peel each clove
Salt and Pepper to taste.
Extra Virgin Olive Oil
If available, place fresh thyme in cavity of chicken.

Preheat oven and then lover to 325 degrees.

In a large baking dish (we used the pan from the broiler ban...rack removed) place the whole chicken in it and then place all the vegetables around it. BTW, you can add any vegetables you'd like. I thought about adding zucchini but decided to use it for a dish later this week. Season with salt and pepper to taste. Drizzle vegetables with olive oil and place in the oven. Roast for approximately an hour and a half or until the chicken is golden brown. Be careful not to overcook the chicken.