St. Paddy's Day treats

It's been awhile since I posted. My sincere apologies. Dinners have been bare bones around here, by and large, which is good timing for Lent even if it wasn't intentional. I did manage to muster the fortitude to party on St. Patrick's Day and my kids (and husband and mother) were most appreciative.

We enjoyed Jessica's Guinness Stew which never fails to please, served over a pile of buttery mashed potatoes. Yum. And, of course, Soda Bread.

We also enjoyed a silly St. Paddy's Day fruit salad, which, fortunately was nutritious and tasty as well as silly. I thought I had accounted for all my colors in the rainbow, but when assembling realized I missed violet. Oh well.

Red: strawberries
Orange: orange slices
Yellow: bananas
Green: kiwi
Blue: blueberries
Indigo: blackberries

The pots of gold are rolos and the clouds are marshmallows (or the marshmallows are clouds, in case ya didn't get that).




We also enjoyed some Leprechaun Bait. I saw it on Pinterest as Bunny Bait and if you google Bunny Bait you'll see a hundred recipes so I'll not link, not knowing the "original."

This is a flexible recipe and you could make it with lots of ingredients or just a few. I used popcorn, crispix cereal and pretzel M&Ms -- just the green and orange -- Ireland's flag colors, and vanilla candy coating. I have to say the popcorn got rather soggy so I don't know if I used too much vanilla coating or the popcorn is supposed to get soft, but I didn't like it and would use something different next time -- maybe plain Bugles, or corn chex and pretzels. You could add nuts if your people like nuts and colored sprinkles if you can find the right colors. I could not find just green sprinkles at the grocer. For Bunny bait you can use pastel M&Ms and pastel sprinkles -- cute, cute. And for Elf Bait, you can use Christmas M&Ms and Turkey Bait -- fall M&Ms. You get the idea -- a multi-holiday treat.

If you serve it, be certain to tell your family that it's sweet. Both my mother and husband grabbed a handful and thought it was salty popcorn which resulted in some strange facial expressions.


My mom also brought over some Shamrock Shortbread cookies. I don't have a recipe, but if you want it, I'll get it. Just ask.

Goulash

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I have a memory from my childhood of a food my mother called goulash. We are part Hungarian and so I always thought it was authentic goulash, except every goulash I have ever eaten since really tastes nothing like it. My mother has no recollection of this goulash so I can't compare recipes. It looked like authentic goulash (to my memory) but was much sweeter, almost like a barbecued beef. I tried this recipe for Beef Goulash from Tastes Like Home Cooking and it was not exactly the goulash from my memory, but it was really good. My husband loved it and even the kids ate it (except one picked out the onions, ugh). I will definitely make this recipe again -- it's easy and budget-friendly. It's been a couple weeks so my memory is fuzzy, but I'm pretty sure I added about a tablespoon of sugar to it, so I am listing that in the ingredients. Can't hurt, right?

Beef Goulash

serves 5-6

1 1/4 pounds chuck roast, excess fat trimmed, cut into large cubes
2 T. vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
1 1/2 T. paprika (use the good stuff or another good Hungarian paprika)
15-oz can diced tomatoes
1 T. tomato paste
2 t. flour
2 cups beef broth, divided
1 T. dried thyme

1 T. sugar
salt and pepper to taste
egg noodles, cooked according to package directions
sour cream for topping

Preheat oven to 325 degrees. Heat oil in a oven safe casserole dish and add beef, cooking until brown. Add onions and garlic, and cook until onions are transparent. Add paprika and stir.

Add tomatoes and tomato paste. Dissolve flour in 1 cup beef broth and add to pot. Add thyme and sugar, then salt and pepper to taste. Bring to a boil, stirring often.

Cover tightly and place in oven. Cook for 1 hour. After an hour, if the mixture looks dry, add another 1 cup beef broth. Cover and cook an additional hour. Serve with egg noodles and a dollop of sour cream.

 

source: modified slightly from Taste of Home Cooking

Egg-Free, Dairy-Free Cupcakes

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I am sure if you have egg and milk allergies in your house, you already have your favorite goody recipes. I recently needed an egg-free recipe to take to a friend's house and had nothing in my recipe box to make. Though the frosting on these cupcakes is my standard Buttercream Recipe and has milk and butter (you could surely sub with an alternate soy or almond milk, and shortening or margarine), the cupcakes are really what I remember being so good. Maybe I was partly surprised that they were so good, but they were really good, all on their own, allergy-free notwithstanding.

If you need a cucpake recipe, don't feel the slightest bit shy about serving these -- even to folks who are perfectly happy eating eggs and dairy. They rose to a nice dome, not spilling over the sides of the tins (although I did leave a little batter in the bowl to not overfill). I found the recipe here, and I made them just the way the recipe is written.

Egg-Free and Dairy-Free Cupcakes

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa powder
1 t. baking soda
1/2 t. salt
1 t. vinegar
1 t. vanilla
1/3 c. oil
1 c. cold water

Preheat oven to 350 degrees. Combine ingredients (I beat briefly with mixer) and pour into muffin tin (use papers) filling just a little over halfway, maybe 2/3. Bake until done, when cake springs back to the touch or a toothpick comes out clean. Mine baked about 15 minutes. Frost with any frosting, I used Buttercream and sugar sprinkles.

Buttermilk Waffles

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Since we were married (26 years ago), I have owned two waffle makers, both Belgian style. Unless they are for dessert, I dislike Belgian waffles -- too high of a middle to edge ratio. I like a nice crisp waffle and when my Belgian waffle died a few months ago I looked for a waffle iron that produced a flat waffle, but could not find one I was willing to splurge on. A couple weeks ago I finally found one -- this variety (which I got for quite a bit less at Amazon). We have enjoyed waffles most every Sunday morning since it arrived, and my children are delighted.

I use the Buttermilk Waffle recipe found in my King Arthur Flour cookbook and it is really just perfect, crispy on the outside, soft in the middle, slightly tangy and buttery. Yum. Many waffle recipes have you beat the whites separate from the yolks, but this one does not, which makes it nice and easy for breakfast. You can have it whipped up and have steamy waffles baking in your iron in no time.

Buttermilk Waffles

2 large eggs
1 3/4 c. buttermilk
1/2 c. (1 stick) butter, melted and cooled to room temperature
2 t. vanilla
2 c. unbleached pastry flour OR 1 3/4 c. unbleached all-purpose flour (I use all-purpose)
2 T. sugar
2 t. baking powder
1 t. soda
1 t. salt
1/2 c. pecan meal (optional -- I do not use for allergy reasons)

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth.

Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.

Source: King Arthur flour cookbook

Pinning it down {3}...reuse, repurpose, recycle

It's no wonder I am on my third installment of Pinning It Down here on my food blog. I admit I enjoy Pinterest, but I am still trying not to get too cozy with beautiful homes and elaborate projects (trying to keep that dastardly covetous demon off my shoulder). Food, however, I can do without getting carried away. So I'm pinning away good things to eat and clever kitchen tips.

This is so simple and so genius (whoever thought it up is most worthy of a Nobel Peace Prize -- dontcha think?). I don't think I'll ever throw away another whole plastic soda or water bottle. Just cut the bottom third or so off (mostly below the curve at the top) and stuff an open bag up through the mouth (it helps to twist it a little), fold the bag down and put the cap bag on. The bag doesn't come untwisted, so the contents stay fresh. Love it! You could do this with any thin-ish kind of bag -- crackers, chips, cookies, even bread, and possible milk bottles as well as long as you give 'em a good scrub first.

My college son (environmental policy and management major) is becoming so proud of my reuse- repurpose-recycling. What he doesn't know is I'm just cheap!

Note: I deleted the original pin because I could not locate the source.

Meatless

For your quick reference, I am posting a list of all of my favorite meatless recipes. I am currently reading What Would Jesus Eat? and hoping for some Lenten menu inspiration. I'll be sure to let you know if I come across anything earth-shattering. In the meantime, I'll be eating off this list for Lent this year.

Please also check Catholic Cuisine for a variety of Lenten specials.

A few notes on the spirit of abstaining:
I have said before that I don't think eating cedar-plank grilled salmon or shrimp scampi is a sacrifice, especially if you live somewhere like me and fresh (frozen) fish is expensive. The point behind abstaining from meat is to sacrifice something. If you sacrifice ground beef in favor of $12.99 fresh fish, that's not much of a sacrifice, is it?

Some people avoid meat broth on days of abstinence. I don't really think it's a big deal to use canned chicken broth in soup, but if you feel like you are doing something wrong, use vegetable. This article says abstinence does not include meat liquid, but this one is less clear (I always say if you ask ten priests, you'll get ten different answers). Use your own conscience and stay within the spirit of the law. I guess I think it would be more in the spirit of the law to eat broccoli soup made with chicken broth than cedar plank grilled salmon (I might just serve that on Easter this year!).


Fish:
Deviled Crab (serve with toast points or rice, and a salad or green vegetable)
Paula's Cajun Fiery Shrimp (if shrimp is not expensive for you)
Linguine and Clam Sauce (we just have a loaf of crusty bread for this dish)
Incredible Tuna Pea Salad (great lunch food)
Salmon Tetrazzini (very budget friendly, serve with a green salad)
Shrimp Fried Rice and Egg Rolls (or just buy frozen egg rolls!)
Asian Salmon (maybe you'll find a good deal; When I serve this, I serve it with white rice and some stir-fried veggies)
Cornmeal Crusted Catfish Nuggets (serve with macaroni and cheese or scalloped potatoes and a vegetable)
Salmon Nicoise Salad (the use of canned salmon in the recipe makes it not an indulgence in my book)
Chopped Nicoise Salad ( a lighter version than the one above)
 Shrimp Scampi Pizza (there are very few shrimp on this pizza, so it's not really very indulgent)
Hot Pepper Shrimp (again, if shrimp are abundant where you live, this is not a splurge)
Light and Spicy Fish (very good, serve with some garlic mashed potatoes and a green vegetable)
Salmon Patties (always served with baked macaroni and cheese and peas in our house)
Spicy Citrus Tuna Salad
 
Pasta:
Bow Tie Lasagna (just a salad and some good bread balance this meal out)
Gnocchi and Fontina Cheese Sauce (plan a green salad to go with this dish)
Linguine and Clam Sauce (we just have a loaf of crusty bread and salad to go with this dish)
Noodles with Garlic and Breadcrumbs
Potato Gnocchi and Tomato Sauce
Bucatini and Fontina Cheese Sauce
Stuffed Shells
Cheese Ravioli with Balsamic Browned Butter
Stovetop Macaroni and Cheese  (great to go along with salmon patties, or just with a veggie on the side)
Baked Macaroni and Cheese (great as a side or a main dish)
Spaghetti with Artichokes and Tomatoes
Tuna Noodle Casserole  
Stovetop Macaroni and Cheese with veggies ( a lighter version -- omit the ham) 
Greek Pasta -- serve with a loaf of crusty bread or rolls and maybe a fresh Greek salad
Roasted Vegetable Lasagna 
Tomato, Basil and Artichoke Baked Pasta

Beans:
Cuban Beans and Rice (leave out the ham -- you won't miss it)
Pinto Bean Nachos
Tortilla and Black Bean Pie

Grains:
Grits and Tomato Gravy (just serve these with some scrambled eggs and a fruit salad)

Vegetables
Carrot and Squash Bake


Sandwiches:
Roasted Red Pepper and Avocado Sandwich
Roasted Veggie Sandwich
Mediterranean Veggie Pita

Cheese:
Welsh Rarebit
Chilaquiles (this would be good with a Mexican cabbage salad or a Bean and Corn Salad)

Soup:
Split Pea Soup (just leave out the ham)
Cream of Cheese and Broccoli Soup (use vegetable broth instead of chicken)
Crock Pot Potato Soup (use vegetable bouillon)
Clam Chowder (serve with some good cornbread)
Creamy Cauliflower Soup (substitute veggie broth for chicken)
Cream of Potato Soup (use water instead of chicken broth if you like)
Black Bean Soup with Fresh salsa

Breakfast for dinner:
Overnight French Toast (serve with a fruit salad)
Blueberry French Toast
Polish pancakes (serve with a fruit salad) 
Asiago Cheese Bagel Bake

ihop Pancakes

Because pancakes are a traditional Shrove Tuesday dish, I thought I'd get this recipe up for you.I saw it at Starry Sky Ranch, and though I have a favorite Buttermilk Pancake recipe, I couldn't resist the ihop recipe. They are really yummy, and actually very similar to Alton's recipe (my other favorite). Maybe you'll make some for lunch today -- delicious and comforting and very Shrove-like. And if you need a little sumpin sumpin later, be sure to whip up some Fastnachts. Yum.

iHop Pancakes

1 1/4 c. flour
1 1/2 t. baking powder
2 1/2 t. sugar
1/2 t. salt
1/2 t. baking soda
2 T. vegetable oil
1 egg ( slightly beaten )
1 1/2 c. buttermilk 

Mix (do no overmix!) and bake on a hot griddle.

Source: copykat via Starry Sky Ranch

Steak with Salsa Verde

It's been rather quiet around here. I can't tell if you're not reading, not cooking, or just not talking. I have been trying a variety of recipes here, so hopefully one if these days I'll hit on something that interests you.

Today's recipe is another Jamie Oliver recipe, and my family loved it -- six out of six thumbs up. They love beef, and they love spicy, bold flavors, and I love that all the ingredients were whole, fresh foods. Unfortunately, Jamie jinxed me when he wrote "watch your fingers here" in regard to chopping the salsa ingredients, because I cut the begeebers out of my left index finger. Fortunately, the salsa was pretty well finished when I did it. And fortunately, my little sous chef wad perfectly able to prepare the salad.

This is a good, healthy, budget-conscious recipe, with the flank steak, and will be even more so during the summer when veggies are growing in the garden.

Steak with Salsa Verde

1-pound flank steak (I used an almost 2-pound steak for six of us)

1/8 t. sea salt

Freshly ground black pepper, to taste

1 T. olive oil

1 clove garlic, halved

For the salsa verde:

a small bunch of fresh cilantro

a small bunch of fresh mint, leaves picked

1 clove garlic, peeled

1 to 2 fresh jalapeno or serrano chiles, seeded (I used one large jalapeno)

4 large scallions, trimmed 

2 tomatoes, roughly chopped 

freshly ground black pepper, to taste

juice of 1 to 2 limes (I used one)

1 T. olive oil

1/8 t. salt

Jamie's Note: Make sure your meat is at room temperature before you start cooking – that way it will cook at the same temperature all the way through.

It’s really important to rest the meat once it’s cooked. It allows the juices to settle, so you don’t lose them all when you slice or carve the steak.

Method 

Take your steak out of the refrigerator and let it get up to room temperature while you make your salsa.

Get yourself a good knife and a big cutting board. Set aside a few of the cilantro leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chiles, scallions, and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a pinch of the salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with the remaining salt, pepper, lime juice, or chile, and put it into a bowl ready to go.

Get a frying pan, grill pan, or outdoor grill screaming hot and season both sides of your steaks with the salt, pepper, and a good lug of olive oil (we grilled it on the gas grill).

Add the steaks to the pan or grill. Your steaks should take about 6 to 7 minutes per side to cook depending on how you like them. As it cooks, rub the steak with the cut side of the garlic clove for some extra flavor.

When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.

Cut the flank against the grain and with the knife at an angle to the board into 1/4-inch-thick slices, and arrange them on a large serving platter or divide between your plates.

Finish with a few dollops of salsa, and scatter over your remaining cilantro leaves. Drizzle over any resting juices and let everyone tuck in.

Source: Jamie Oliver

Crash Hot Potatoes

This recipe was really the impetus for me to get on Pinterest. I couldn't believe I was missing such good stuff. Just kidding, but really, I did cave after trying these potatoes. Charlotte pinned them and blogged about them, but they came from Pioneer Woman who apparently got them from Jill Dupleix. We've already tried them three times and they are so yummy. Potatoes, oil, salt and pepper. We tried the rosemary, but they don't need rosemary. They are so easy and so delicious. You must try them!

You can go click over to Ree's to see the blow-by-blow pics if you want, but these are so easy, you don't need to.

I don't measure the oil (which probably means I am using more, but it's olive oil, so it's all good). I just drizzle straight from the bottle. And I use 2.5 pounds of potatoes which is more than 12. I tried the recipe with Idaho potatoes and they are not as good. Go figure.

  

 Crash Hot Potatoes

12 whole new potatoes (or other small round potatoes)

3 Tablespoons olive oil 

kosher salt to taste

 back pepper to taste

rosemary (optional)

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown. Serve immediately.