Monthly Archives: February 2013

Dinner Like An Eagle

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MMMMMMM, Fresh Bass

Most of us won’t be out there on the freezing water with the knowledge and determination to catch a tasty fresh bass, but luckily there are a few groceries and fish shops where we can pick a couple up without the struggle of actually fishing. You may or may not get the delicate, flaky melt in your mouth quality of a fresh fish, but chances are the delicious flavor will carry through.

Clean and scale the fish if this hasn’t already been done. Place a piece of fresh scallion, chives or dill in the inner fold of the fish after rubbing it with a little olive oil and salt. Bake on a rack placed in a baking pan for 10 minutes per pound.

Serve with a tasty garlic dill potatoes and carrot red cabbage slaw.

Garlic Dill Potatoes

Peel and slice potatoes in about 1 inch chunks. Boil until just soft when pierced with fork. Drain water, add 1 T butter, and enough milk to stir until thick with small chunks. Stir in 1/4 t garlic and dill.

Carrot Dill Slaw

Grate 1/2 pound of carrots and 1/4 pound of red cabbage. Salt and pepper thoroughly and stir. Add 1 T white vinegar,  2 T oil, and 1 t sugar. Stir completely.

Besides being low in bad fats, fish is loaded with protein and good fats. The eagles got this dinner right.

 

Straight From the Wagontrain: Sunday Night Chili

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Did you ever wonder where chili comes from? Whether you have the 4 alarm chili that leaves you eyes watering and your hands frantically searching for the milk, or a mellower blend of vegetables, meat, beans and delicate seasoning, almost everyone enjoys a good bowl of chili.

Maybe if we were eating the same chili as the cowboy trails of the American west where this popular dish originated we wouldn’t be so quick to fill our bowls! Chili peppers were mashed together with whatever meat was available, beans and whatever other herbs were available and cooked overnight. The chili peppers could mask the taste of meat which was a little past it’s prime.

Check out the recipe below for a secret ingredient, ginger, for a delicate warmth on a cold winter night.

Sunday Night Chili

5 lb ground round or 95% lean ground beef

1/2 red pepper

1/2 sweet onion

1/2 green pepper

3 T chili powder

1 T garlic powder

1/4 t ginger

1 small can diced tomatos

1 large can tomato sauce

1 small can dark red kidney beans

1 small can hominy

Brown the meat with diced pepper and onion, add spices, then tomatoes and beans. Cook on low for an hour. Serve with rice or elbow macaroni. Mix up some cornbread to round out the meal.

Cornbread

1 c flour

1 c cornmeal

1 t salt

3 t baking powder

1/4 c suger

1 egg

3 T oil

1 1/2 c milk

Mix sugar, oil, egg. Sift together and mix with previous ingredients. Stir in milk. Bake 15-20 minutes at 400 degrees, until a toothpick inserted in middle comes out clean.

Bubbe’s Valentine Special

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MMMMM meat,

but notice too there are 3 kinds of vegetables besides the potato.

An easy Valentine’s dinner without the crowds, bad service and big check.

Prime Rib Roast

Heat oven to 370 degrees

Place oven on a baking rack in a baking pan

Bake for 20 minutes per pound for medium well.

375 degrees for first half hour, then 350 degrees the rest of the time.

If you have a meat thermometer 120 will be rare, 150 medium well and 170 degrees will be well done.

Roasted Baby Peppers

Clean and core baby peppers

Mix in bowl with olive oil 2 T per cup of peppers

Place in shallow baking dish oiled with olive oil fo!r 30 minutes.

Baked potatoes, baked mashed sweet potatoes, and steamed green beans complete the meal. You won’t even need the sweets!

 

 

Shoot Me To the Moon! Vietnamese Coffee

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Cold outside, cold inside the restaurant, so I order a little coffee. This makes sense right? It’s only 5:00, we plan on going out after dinner. Big mistake. Remember I’m in a Vietnamese restaurant waiting for my Vegetarian Pho.

Mmmmmm, it is thick and sweet, like candy. I drink it all quickly, almost like having my desert first. Only moments later my heart is racing as well as my mind. I think I’ll get plenty done tonight.

It was worth every sweet sticky drop, but drink at your own risk!

Vietnamese Coffee

Lazy Bubbe: Taste of India

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The cup is warm in my Wisconsin winter hands. Someone told me that smell is powerfully linked to memory. Who would think the strong scent of cardamon would suck me so strongly back to Afghanistan, but good memories this time. Women in small tacked together wooden chai stands at the very edge of the base. Chai was a little bit of beauty in Afghanistan.

Taste must be the next most powerfully linked to memory because after soaking that soft, warm naan in the chicken curry gravy and taking that luscious bite, I was right back in the DFAC in Iraq on India night.

Who would ever have thought the one beautiful thing in your life would be a cup of chai, or a taste of naan and curry. I say about those times, at least there was that to pull me through.

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Did You Say Tofu?

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Why did the tofu cross the road?
To prove he wasn’t chicken.

Even the baby was eating tofu tonight with this recipe:

Orange Ginger Tofu

Extra Firm Tofu

Mandarin Oranges

Soy Ginger Sauce (Asian food section)

Place sliced tofu in oiled baking dish. Brush with sauce on both sides. Put orange slices on top. Bake at 400 degrees for 30 minutes.

Serve with brown rice and broccoli sauteed in oil which has lightly browned garlic.

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Almost Spring Salad

Head of Leaf Lettuce

Fresh Orange sliced in small sections

1/4 c chopped dates

1/4 c chopped walnuts

1 T white vinager

2 T oil

salt and pepper

Clean and tear lettuce and place in bowl with orange slices and walnuts. Put just enough boiling water on chopped dates to cover and let sit for 1 minute. Drain off all but 1 T of water, strain out dates and put in bowl. Whisk together oil, vinager, salt and pepper and toss with salad.

Feast on!

 

Friday night recipes

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Technical difficulties with recipe page, so her goes:

Meat: Take a 2-3 lb piece of sirloin ( 2 lbs feeds 4 people with medium appetites) Rub well with a little oil on your palm, flour, salt and pepper. Cook in crock pot on high or simmer over stove top on low covered with 3 favorite cups of water and 1 cup of water with 2 T of your favorite beef bouillon

 

Zuchinni: clean and slice in long diagonals. Place on baking sheet oiled lightly with olive oil. Brush zucchini with olive oil using a kitchen brush or your hand, and lightly salt and pepper, or sprinkle with any of your favorite spices.

Mashed potato with sweet potato and

Challah!

Snow for Dinner

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“Bubbe can we live on snow?” my middle grandson asks. Early this morning watching a million tiny flakes sparkle in the street light I knew for certain that my soul could live on snow, but by the time I got home my stomach convinced me that my body could not.

Dust of Snow

The way a crow
Shook down on me
The dust of snow
From a hemlock tree

Has given my heart
A change of mood
And saved some part
Of a day I had rued.

Robert Frost
Since we can’t live on snow Bubbe is making Shabbat evening special. Slowly simmered beef with mash potatoes. Roasted zucchini. Challah and orange jello with fresh orange slices.
I made a separate page for the recipes to make it easier to read. Enjoy!