Blanch it (5 mins)
Thin slice garlic, add 1tsp per 2 lbs broccolini to a 1/4 c. Olive oil.
Heat till fragrant
Add broccoli & cook, tossing, over high heat with 1/2 c. Blanching water.
Salt. Eat. Delish.
Adapted from Food & Wine.
Friday, November 15, 2019
Andes Mint Stuffed Sugar Cookies
Don’t bake these too long! Not sure they are as delicious as the first ones I ever tried or these, but they are the best I’ve attempted yet. From Served from Scratch.
Friday, November 8, 2019
Guava Pie and Puffed Wheat Squares
PIE
Our resident pie expert has made two astonishing feijoa (pineapple guava) pies for us in recent months. Here's the filling recipe, adapted from The Spruce Eats:
Mix 3 tablespoons flour, 1/2 to 2/3 c. sugar (to taste), and 1/8 teaspoon salt.
Fill the pie crust with 4-6 c. feijoa (we halved & scooped them, using everything but the skin).
Top the fruit with the flour mixture and cut onto it 3 tablespoons cold butter in small pieces.
Sprinkle with 4 teaspoons lemon juice, top with cut pastry, bake at 450 for 10 minutes, then at 350 for 30-40 minutes.
This pie is AMAZING.
SQUARES
As for puffed wheat squares, I can't find our original recipe but here's a good one, adapted from A Girl and Her Dot.
Place about 10 cups of puffed wheat in a BIG bowl; butter a 9 x 13" glass pan.
Bring to the boil:
2/3 c. butter
2/3 c. light corn syrup
1 c. brown sugar
6 tbsp. cocoa
1/2 tsp. salt
Simmer for 2 minutes on medium heat, stirring constantly, then stir in 1 tsp. vanilla.
Pour hot mixture into puffs. Stir. Add more wheat if needed. Press firmly into pan. Eat in scant day. (Joking - they last.)
Our resident pie expert has made two astonishing feijoa (pineapple guava) pies for us in recent months. Here's the filling recipe, adapted from The Spruce Eats:
Mix 3 tablespoons flour, 1/2 to 2/3 c. sugar (to taste), and 1/8 teaspoon salt.
Fill the pie crust with 4-6 c. feijoa (we halved & scooped them, using everything but the skin).
Top the fruit with the flour mixture and cut onto it 3 tablespoons cold butter in small pieces.
Sprinkle with 4 teaspoons lemon juice, top with cut pastry, bake at 450 for 10 minutes, then at 350 for 30-40 minutes.
This pie is AMAZING.
SQUARES
As for puffed wheat squares, I can't find our original recipe but here's a good one, adapted from A Girl and Her Dot.
Place about 10 cups of puffed wheat in a BIG bowl; butter a 9 x 13" glass pan.
Bring to the boil:
2/3 c. butter
2/3 c. light corn syrup
1 c. brown sugar
6 tbsp. cocoa
1/2 tsp. salt
Simmer for 2 minutes on medium heat, stirring constantly, then stir in 1 tsp. vanilla.
Pour hot mixture into puffs. Stir. Add more wheat if needed. Press firmly into pan. Eat in scant day. (Joking - they last.)
Tuesday, July 9, 2019
Smoky, Delicious Chili
We were at the Maker Faire a few weeks ago and picked up an amazing new spice. Here's a link to the best recipe we've found for it so far.
Cilbir Inspired Eggs. Yum!
Cilbir Inspired Eggs. Yum!
Tuesday, April 2, 2019
Thursday, January 24, 2019
A & K's Cheesy Potatoes
A Contribution to P's 40th birthday Celebrations in the Mojave!
1 bag (about 2 lb) frozen hash brown potatoes 3/4 cup butter, melted 1 pint sour cream 1 cup plain yogurt 1 large onion, chopped (sweet, white, or yellow) 2 cups shredded cheddar cheese (we usually use cheddar jack mixture from Costco) 1 tsp salt 1/2 tsp black pepper or more to taste
Optional: 1/2 pound frozen peas and carrots
Optional: 1/2 to 1 pound ham, diced
Optional: fried over-easy or sunny side up eggs for serving on top
Hot sauce such as Red Hot if desired Preheat oven to 350 degrees F.
Combine frozen potatoes and melted butter. Stir in sour cream,
onions, yogurt, salt, pepper, cheese, and peas/carrots/ham if using. Spread in a greased 13x9x2 inch pan.
Cover with foil and bake for 30 minutes at 350 degrees F. Uncover and bake 30 minutes more or until hot all the way through. Serve portions topped with a fried egg and/or hot sauce if desired.
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