Homestead at Bridle Creek

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SOTT for dinner (Something Other Than Turkey)

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thanksgiving-turkeyIt’s the week after thanksgiving.  It’s dinner time.  Turkey has been served as leftovers, soup, sandwiches, casseroles. . . . . and now the family is begging for SOTT (something other than turkey) for dinner.

If you still have leftover turkey, cut it into small pieces and pack it, in freezer-safe containers in 2 cup amounts. . . for future dinners. . .and store it away in the freezer.  In a few weeks, the family will have gotten over all-things turkey, and you can pull it out and use it then. . .

But for now, SOTT – aka – ABT (anything but turkey) is high on the request list.

 

It might be time for a simple comfort food meal.  As a child, this dish, Tamale Pie, was near the top of the comtamale-pie-3fort food chart – right up there with mac and cheese.  It is simple, warming, and the spiciness can be determined by you.  Topped with a cooked cornmeal mush – similar to polenta, it is simply comfort on a plate – and a nice change from turkey, stuffing, potatoes. . . .you get the picture.  Served up with fresh greens, it is the stuff that sweet dreams are made of.

As with all casseroles, you are only limited by your imagination – and the likes/dislikes of those you cook for.

It can easily be made ahead and baked later in the day. . . just be sure to bring it to room temperature before baking – or bake for 1 hour, covering with foil for the first 45 minutes.  It also does well in the crock pot – just cook on low for 3-4 hours – depending on your slow cooker.

However you make it, make it soon.  Your family will thank you.

Enjoy,

Kathy

Tamale Pie

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Servings 6 servings

Ingredients
  

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper opt
  • 2 8-ounce cans tomato sauce
  • 1 12-ounce can whole kernel corn drained (or 1 ½ cups frozen corn)
  • 1/2 cup pitted ripe olives chopped
  • 1 clove garlic minced
  • 1 tablespoon granulated sugar optional
  • 1 teaspoon salt
  • 2 - 3 teaspoons chili powder
  • dash pepper
  • 6 ounces sharp Cheddar cheese, shredded
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 2 cups cold water
  • 1 tablespoon butter

Instructions
 

  • Cook meat, onion, and green pepper in a large skillet til meat is lightly browned and veggies are tender.
  • Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder, and pepper.
  • Simmer 20 – 25 minutes, or until thick. If in a hurry toss a tablespoon of cornmeal into the mixture.
  • Stir some of the cheese into the mixture and turn into a greased 9x9x2 baking dish.

For the Cornmeal topping

  • In a medium sauce pan, stir cornmeal and ½ tsp. salt into cold water. Cook and stir til thick.
  • Add butter, mix well and spoon over hot meat mixture.
  • Top with remaining cheese.
  • Bake casserole in a moderate oven (375º) for about 40 minutes. Makes 6 servings.

It’s The Most Wonderful Time of the Year . . . . Cranberries!!!!!

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img_4937With the onset of fall, grocery stores are filled with fruits and vegetables that signal the beginning of the holiday season.

One of my most anticipated arrivals is the cranberry.  This tart little gem  – so packed with flavor – and antioxidants – is near the top of the list of my holiday season joys!!!

While most people associate the cranberry with a sweetened sauce, served with turkey, or as a juice cocktail (not the same as cranberry juice – I’m just sayin), the full benefit of the cranberry comes by eating the little buggers whole – and raw (can you say tart?!)  The darker red the berry, the more exposure to sunlight they have had – and the more health benefits they offer.

That being said, if that was the only way we ate them here, their arrival would not be so celebrated.  Added to an apple pie or stuffing, cooked together with fruit in a compote, or in mom’s favorite cake – drenched in a warm, buttery, sugary, creamy sauce – yup – it’s cranberry madness here this time of year.

Fresh cranberries are in the stores for only a short time – but fear not.  They can be frozen by simply tossing them –  unwashed and in their original bag – into the freezer, where they will reside happily for several months, awaiting their opportunity to thrill your tastebuds.  If you have access to a vacuum sealer, they can be vacuum packed and will store in the freezer for much longer – especially if you have a chest freezer (and they work their way to the bottom of said freezer – and you find them several years later, in perfect condition – not that has ever happened in my freezer – I’m just saying that it might happen in a random freezer somewhere).

imageThis recipe – for fresh cranberry coffee cake is the perfect way to start a breakfast or brunch.  It is as delicious as it is beautiful – and served warm from the oven, it is worth waking up for.  It goes together very quickly – and disappears even faster.

I hope you will find time to enjoy this creation during the holidays. . . If you are a cranberry lover, this is sure to become a favorite.

Wishing you a joyous and delicious holiday season,

 

Kathy

Cranberry Orange Coffee Cake

This glistening jewel will dress up any breakfast or brunch. Filled with fresh cranberries and a kiss of fresh orange, it's a party on a plate. For those who eat a gluten free diet, you can easily trade out the all-purpose flour with your favorite gluten free flour. Be sure to read the note at the end of the recipe.
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Servings 6 Servings

Ingredients
  

  • 1 Large Orange Zested and juiced
  • 1 1/2 cups Cranberries Fresh or frozen (thawed)
  • 1 cup sugar divided
  • 1 teaspoon grated orange rind From the large orange
  • 2-3 Tablespoons Fresh orange juice From the large orange
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 Large egg
  • 1/4 cup Fresh orange juice From the large orange
  • 1 1/2 cups all-purpose flour
  • 1/4 cup milk
  • 1/4 - 1/2 cup chopped pecans
  • 3 tablespoons butter melted

Instructions
 

  • Preheat oven to 400 degrees.
  • Rinse and sort cranberries, removing any that might be damaged or spent. Drain well and blot dry.
  • Generously butter an 8 inch cake pan or an 8 inch square baking dish.
  • Arrange the cranberries in the bottom of the baking dish.
  • Using a microplane or zest grater, remove 1 teaspoon of the zest from the orange. Juice the orange.
  • In a small bowl, combine half of the sugar (1/2 cup) and the orange zest. Mix well, using your fingers if necessary, until the zest is evenly distributed in the sugar.
  • Sprinkle the sugar/orange zest mixture evenly over the cranberries.
  • Drizzle several tablespoons of fresh orange juice over the cranberries and sugar in the pan.
  • In a small bowl, combine the flour, remaining sugar (1/2 cup), baking powder, salt, and nuts. Stir together until well blended.
  • In another bowl, whisk the egg until well blended. Add 1/4 cup milk, 1/4 cup orange juice, and melted butter. Stir to combine.
  • Add the wet ingredients to the dry, stirring only until the dry ingredients are moistened.
  • Drop batter, by spoonfuls, on to the cranberries. Spread to even out, making sure to spread the batter to the edge of the pan.
  • Bake at 400 degrees for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Invert the cake onto a serving plate immediately upon removing from oven.

Notes

When you are replacing all-purpose flour with a gluten free flour mix, it is important to trade by weight and not volume, as gluten free grains are heavier than all-purpose flour. If you don't, you are likely to end up with a much heavier, more crumbly and dry finished result. If you don't have a scale to weigh your grains, my experience has been that the average difference is 1 to 2 tablespoons per cup less GF flour than the recipe calls for.  For this recipe I would suggest measuring out the 1 1/2 cups of GF flour called for - and then removing 2 heaping tablespoons of flour before combining it with the other ingredients.

 

 

 

‘Witches Brew’

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witches-brew-iphone-edit-2It’s finally here!  Halloween!  The excitement here is not over candy or costumes, jack-o-lanterns or trick-or-treating.  It is over this family tradition – Witches Brew (Quick Bean Soup)!

This soup has been a Halloween tradition in my family for more than 50 years.  As kids, my mom began serving this to us on Halloween – a must before we were allowed to go to the school carnival or trick-or-treating.  It was warming and delicious, filled with beans, bacon, celery, tomatoes and hot dogs! (I admit, I am not usually a big fan of the ‘tube steak’ – but this soup – I could eat it daily!)  This has become such a hallowed tradition – that we are not allowed to make this soup prior to Halloween. . . .

And now, all of these years later, this delicious tradition – begun by mom – continues all across the country – as this soup is being prepared in the homes of her children and grandchildren.  There is something wonderful that happens to the family – as we all realize that parents, grandparents, aunts, uncles and cousins are all making the same meal – and continuing a tradition that brought us together as a family around the dinner table.

There has not been a year, since my children have left home and started homes of their own that I don’t get a call or text -“Mom – I can’t find my recipe for ‘Witches Brew”. . . and so – I am posting this – for them and for you – for my grandchildren, nieces, nephews  –  and for mom.

Thank you mom – for being such a great believer in family traditions – and seeing that the things we loved most have been passed along.  In a few days, there will be tables from the Mid-West to the Pacific Northwest, Southern California to Texas, Arizona and the Rocky Mountains – filled with steaming bowls of ‘Witches Brew’ and pans filled with hot cornbread. . . . and realizing that those that they love and hold dear – family – are all doing the same thing. There is something so important here.  Although we are spread over thousands of miles, it still brings us home to mom’s table.  I have no doubt that this tradition will continue for years to come – and that this soup will be served in the homes of her great-grandchildren as well – as they have all become lovers of the ‘brew’.

Come join us at our table!

Happy Halloween,

Kathy

Witches Brew (Quick Bean Soup)

This soup is a family tradition. As a child, my mom served this every Halloween - and called it 'Witches Brew'. It is such a delicious tradition, that every Halloween - it is now being served by her grandchildren around the country. No doubt - it will be served in the homes of her great-grandchildren - for whom it is now an official part of Halloween. . . it's that good.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 1 package Hot dogs
  • 1 tablespoon sugar (optional - I never use it)
  • 4 strips bacon sliced into 1/2 inch pieces
  • 1 small onion chopped
  • 1/2 cup celery chopped
  • 1 29 ounce can tomatoes diced, stewed, or whole - undrained
  • 1 20 ounce can pork and beans
  • 2 whole bay leaves
  • 2 teaspoons better than boullion - beef flavor or two beef boullion cubes
  • 1 cup water
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Slice hot dogs into rosettes (slices) and set aside
  • In a dutch oven or large pot, saute bacon, onion and celery. Add the remaining ingredients except hot dogs and simmer 20-30 minutes.
  • Add the sliced hot dogs to the soup and simmer for 5-10 minutes to heat the hot dogs.
  • Serve with hot cornbread.

Notes

This recipe is very flexible.  If you love hot dogs, add more.  If you love bacon, add more.  If you love celery, add more.  I never add the sugar - as baked beans are plenty sweet.  If you don't have worcestershire sauce, no problem. . . . It's that good and that flexible.

 

Happy Pumpkin Spice Season!

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With the onset of fall, the grocery stores are stocking their shelves with everything pumpkin!  A recent trip to the local Trader Joe’s store found my grocery cart filled with all kinds of seasonal goodies.

trader-joes-pumpkin-cereal-boxOne of the items that I picked up was Trader Joe’s Pumpkin O’s, a pumpkin flavored breakfast cereal.  Although it was good as cereal, it didn’t take me long to figure out what I wanted to do with it.

When our youngest was studying in Baltimore, we became acquainted with what soon became our favorite breakfast place – The Blue Moon Cafe.  This tiny restaurant – truly a hole-in-the-wall – served up the best breakfast in town.  Their signature dish was something they called “Captain Crunch French Toast”.  It was good enough that after eating it, my father, a man of few words, exclaimed  “I would come back to Baltimore for this!”

pumpkin-cereal-french-toast1After tasting this cereal, I knew that it would make a perfect coating for my version of this Baltimore treat. . . . and it did not disappoint.  Golden, crispy, mild pumpkin and spice flavor . . . . It was a real winner.

The recipe is simple – but greatly enhanced by using pumpkin butter in the egg mixture.  Warm maple syrup makes a perfect topping – but if you can find some spiced apple cider syrup to top it with. . . .

What’s that?  You don’t have a Trader Joe’s in your area?  Not to worry.  Sprouts Marketplace carries the same cereal.  Theirs is called Pumpkin Loops.  Wherever you find it, the cereal is seasonal – only on the shelves for a short time. . . so you will want to pick up a few boxes before they disappear.

Enjoy,

Kathy

Pumpkin O's French Toast

This is a delightful breakfast treat - French Toast coated with crushed, pumpkin spice cereal. It was inspired by a French Toast made at the Blue Moon Cafe in Baltimore, Maryland. Pumpkin flavored cereal loops can be found at Trader Joe's or Sprouts Marketplace.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people

Ingredients
  

  • 4 slices thick sliced bread (Texas Toast, Brioche, Sourdough)
  • 3 large eggs
  • 1 tablespoon milk or half and half
  • or
  • 1 heaping tablespoon Pumpkin Butter
  • 2 cups Crushed Pumpkin Flavored breakfast cereal O's
  • butter
  • Maple Syrup

Instructions
 

  • In a food processor, or using a rolling pin, crush enough of the cereal to yield 2cups of crumbs (leaving a few larger pieces). Set aside.
  • Crack the eggs into a shallow bowl or pie plate. Whisk the eggs until the yolks and whites are thoroughly combined. Add the milk, half and half, or pumpkin butter. Whisk to combine. Set aside.
  • Place ½ cup of the crushed cereal onto a plate or into a pie pan.
  • In a non-stick skillet, melt one tablespoon of butter over medium heat.
  • Dip one slice of bread into the egg mixture, allowing the mixture to soak into the bread for a few seconds. Turn the bread over and repeat on the other side.
  • Place the egg-dipped bread onto the cereal crumbs. Press lightly. Turn the bread over and repeat on the second side, pressing into the cereal crumbs. Gather any extra crumbs and sprinkle over the coated bread, pressing as necessary.
  • Place the dipped and coated bread into the melted butter and cook until golden brown.
  • Turn the bread over and cook on the other side, adding butter as needed to allow for a golden crust.
  • Serve warm with butter and warm maple syrup, or for a real treat, warm apple cider syrup.
  • Serves 2

 

 

 

You’ve Never Made Frozen Yogurt? What are you waiting for?!

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Coconut Banana Frozen YogurtWarm summer days of my childhood found us dining on fresh fruit salad topped with sherbet.  It was such a treat – dessert for dinner!  While I still enjoy sherbet, it  is something I rarely purchase – and being that it can be a bit time consuming to make, I opt for frozen yogurt…… homemade.

If you have ever tried making frozen yogurt, you know that it is not as simple as opening a container and pouring it into your ice cream freezer – but the technique, once understood, is a very simple one – and one you will use over and over again.

Using a whole-milk yogurt yields the best product.  Frozen yogurt purchased at the store – or at your local frozen yogurt shop – is “low-fat” – but contains so many stabilizers that the health benefits of “low-fat” are somehow lost along the way.

For those who are lactose intolerant  – or need to avoid dairy all together, fear not! So Delicious Coconut Milk Yogurt makes a fabulous frozen treat!

For those who are interested in knowing more about the process of making frozen yogurt and what types of yogurt work best,  click here.

The recipe calls for using an uncooked egg. For those who are uneasy with the use of raw eggs, or may have health concerns , click here for info on how to pasteurize eggs at home.

But for now, here is one of our favorites.  A frozen yogurt, made with Coconut Milk Yogurt, Bananas – and a secret ingredient.

Enjoy,

Kathy

Coconut Banana Frozen Yogurt

Frozen yogurt is such an easy thing to make at home – and so much better than anything you buy at the store. This recipe calls for a coconut milk yogurt - making it dairy-free – unless you add the cream cheese…….which, if dairy is not an issue for you – you are going to want to use it. The cream cheese makes this such a creamy, smooth, rich, decadent thing – you have to try it – at least once! (You are welcome.)
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Ingredients
  

  • 2 cups So Delicious Coconut Milk "Yogurt" Vanilla flavor
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 ounces softened cream cheese optional
  • 1 ripe banana – mashed
  • 1/4 teaspoon salt

Instructions
 

  • Combine the egg, sugar, salt and vanilla extract, whisking until combined.
  • Mash the banana til thoroughly pureed. Set aside.
  • Soften the cream cheese by stirring, whipping, or mashing. Set aside
  • Put the yogurt into a mixing bowl.
  • Add the egg/sugar mixture and whisk to combine.
  • Add the cream cheese, if using, and blend well.
  • Add the mashed banana.
  • Taste the mixture to adjust the sweetness to your taste.
  • Pour into the bowl of your ice cream freezer and freeze according to manufacturer’s directions.
  • Pack into an air-tight container and freeze for several hours.
  • Remove from the freezer about 10 minutes before serving.

Notes

I have used 2 cups of yogurt in this recipe for several reasons:
This recipe fits my ice cream freezer (Cuisinart)
This yogurt comes in a 24 oz container
It can easily be doubled.
The recipe calls for a raw egg.  If you have concerns about using raw eggs and would like to find out how to pasteurize eggs at home, click here

 

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