Category Archives: Food

Simple Strawberry Sauce

 

This simple sauce would be a nice topping for shortcake or you could try it on your Blintzes or Easter Paska.

Simple Strawberry Topping

1/3 cup white sugar
1 tsp. vanilla
1 pint strawberries stemmed and halved

Combine sugar, vanilla and 2/3 of the strawberries in a saucepan. Over medium high heat cook, stirring occasionally, until sauce thickens, approx. 5 minutes. Remover from heat.

Smooth out sauce with a whisk, immersion blender, or standing blender. Stir remaining 1/3 strawberries into sauce.

Serve as a topping over ice cream, angel food cake, shortcake, waffles, etc. Refrigerate any leftovers.

Note: You can throw in some fresh blueberries, too, with the remaining strawberries.

 

Tri-Tip Rub

When we lived in Southern California we experienced real good barbecued tri-tip roast. Tri-tip is a triangle-shaped piece of beef from the bottom sirloin. It’s also called a “Santa Maria steak” because Santa Maria, California is where it first became popular. You can barbecue it, smoke it, or roast it in the oven. What I’m sharing with you today is a good rub to prepare this cut of meat for whatever cooking method you choose. This rub recipe is enough for a two pound roast.

Tri-Tip Rub

  • 2 teaspoons salt
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/4 teaspoon sage
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon herbs de provence or fines herbs (optional)

Mix all ingredients well and rub onto roast lightly coated with olive oil. Wrap the rubbed roast with saran wrap and let marinate for at least 4 hours or overnight in the refrigerator.

When ready to cook unwrap roast. We let it sit at room temperature for an hour before we cook it.
For the grill we place it in the middle of a 3 burner grill with only the outer burners on and cook it to an internal temperature of approx 145 degrees for a medium roast. We place it fat side down for a few minutes and then turned it over to cook it to completion.
If you cook it in the oven it’s good to have the roast elevated slightly and not sitting directly on the bottom of the pan. If you don’t have an appropriate accessory to elevate it off the pan you can use thick cut slices of onion. In the oven cook it fat side up at 350 degrees until it reaches the internal temp for the doneness your family prefers. We enjoy it at approx 140-145 for medium. Slice the meat across the grain and serve.

 

This is my favorite way to eat Santa Maria Tri-Tip.

Teriyaki Glazed Skillet Chicken

This is a simple tasty chicken dish made in the skillet. I was inspired to try it after seeing Bev’s tip on storing fresh ginger.

Teriyaki-Lemon Glazed Chicken

Ingredients:

  • 1/2 cup lemon juice
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup sugar
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 3 teaspoons garlic, minced
  • 1 teaspoon fresh ginger, micro-planed
  • 1 lb. boneless skinless chicken breasts thin cut

Method:

  1. In large skillet combine lemon juice, soy sauce, white and brown sugar, water, garlic and ginger.
  2. Cook over medium heat until sugar dissolves, stirring frequently. 2-4 minutes.
  3. Add the chicken and cook 15 to 20 minutes or till thoroughly cooked turning after 10 minutes.
  4. Optional: Remove chicken and cook down glaze till it thickens somewhat and drizzle over the chicken before serving.

Serve with rice and vegetables of your choice.
Serves 4

If you purchase whole chicken breasts instead of thin cut just halve the breasts lengthwise to make them thinner.

Pasta Carbonara

This is a pasta dish based on eggs, bacon or ham, and cheese.

Pasta Carbonara
Ingredients:

  • 1/4 cup butter
  • 4 eggs
  • 1/4 cup whipping cream
  • 1/2 teaspoon salt
  • 1/2 pound bacon or Pancetta, cut up into bite size pieces
  • 1/2 cup diced red onion
  • 1 clove garlic crushed
  • 1 cup grated Parmesan cheese
  • 1 cup thawed frozen peas (optional)
  • 1/4 cup snipped parsley
  • 1 pound pasta of your choice
  • Pepper to taste

Method:

  1. Let eggs and butter stand at room temperature for 2 hours.
  2. Heat an ovenproof casserole dish (approx. 9 x 13) in a 300 degree oven.
  3. In a skillet, cook bacon or pancetta for a few minutes and then add red onion and continue cooking until red onion is soft, add garlic and heat for an additional minute.
  4. Remove this mixture and drain on paper toweling.
  5. Meanwhile, beat together eggs, salt, and cream just until combined.
  6. Add pasta to a large amount of boiling salted water.
  7. Cook 10 to 12 minutes or until tender; drain well.
  8. Turn hot pasta into the heated serving dish; toss pasta with butter.
  9. Pour egg mixture over and toss until pasta is well coated.
  10. Add bacon, onion, cheese, peas and parsley; toss to mix.
  11. Season to taste with pepper.
  12. The heat of the pasta and the casserole dish cooks the egg mixture…

Oops, on my Wednesday Hodgepodge I said I’d be sharing the Skillet Chicken today but that was scheduled for next Saturday. 

A Puzzling Hodgepodge

Happy last day of January everyone. Here are the Hodgepodge questions we pondered by Joyce From This Side of the Pond this week.

1. January 29th is National Puzzle Day. Do you enjoy puzzles? What kind (crossword, jigsaw, sudoku, etc)?  How often do you work a puzzle? 

I am a jigsaw puzzle fan and I will work on them when the season is right and the time is right. While waiting for each of our grandchildren to be born we worked on a jigsaw puzzle in the hospital delivery waiting room to pass the hours away. I’ve completed two puzzles this month and am now just starting this one.

I have not gotten into sudoku or crossword puzzles. The photo at the top of this post are some of the jigsaw puzzles completed in the past year.

2. Something you currently find ‘puzzling’? 

I’m in the throws of troubling and puzzling and am wrestling with my thoughts and feelings on this issue. It’s nothing to do with my family or marriage which is a blessing but it has captured a lot of my attention. I’ll be praying and watching and waiting on how it progresses.

3. What’s your go-to dish to take to someone who needs a meal (new baby, bereavement, etc)? 

The go to was chicken thighs baked with Italian dressing and served with rice and whole green beans, not canned beans. Some of the ladies in our church are providing meals for someone who is undergoing aggressive treatment for breast cancer and who is too wiped out to think about cooking. I had to come up with more than my standard go to so I’m looking forward to reading what fellow Hodgepodgers share to help me come up with something new.

The photo above is a Teriyaki Glazed Skillet Chicken that I will make for the next meal for our friend. My recipe will post on Saturday.

4. Do you watch any HGTV and/or The Food Network? If so, what’s your favorite program there? 

I watched more in the past but not so much anymore. In the past we enjoyed, The Kitchen on Saturday mornings. We thoroughly enjoyed all the Fixer Upper shows. When the new season of shows come on we’ll watch them. I’ve enjoyed the Food Truck challenges in the past. Flea Market Flip is another show I’ll watch once in a while if I’m sick and need to make the hours pass quicker in my head.

5.  Wrap up your January in five words, with a five word phrase, or with a five word sentence. 

I have two…

Celebrate Three birthdays and more.

Snow, Fog, rain, minus sunshine. 

6. Insert your own random thought here.

The top view of this collage has been the norm around our parts for many days in a row. We are hoping to see more of that bottom view soon!

See you soon, Hodgepodgers.

Easy Noodle Bake

From time to time we are asked for recipes for easy meals for busy moms with young children. This recipe will fit the bill. This recipe is enough to serve two adults and one or two younger children. It can be doubled to feed more.

Ingredients:

  • 1/2 lb. ground beef
  • 1/2 cup chopped onion
  • 1-1/2 cups uncooked egg noodles (I used medium)
  • 1 cup frozen vegetables of your choice (I used chopped broccoli)
  • 10 oz. can of cream of mushroom soup
  • 1/4 cup milk
  • 1/2 cup water
  • 1 cup shredded colby/jack cheese

Method:

  1. Saute onion with a little olive oil until translucent.
  2. Add ground beef and cook thoroughly, seasoning with salt and pepper to taste, drain excess fat, set aside.
  3. Spread uncooked noodles evenly in bottom of prepared baking dish.
  4. Top with cooked beef and the vegetables.
  5. Whisk soup, milk and water together.
  6. Pour over vegetables.
  7. Top with cheese.
  8. Cover dish with foil sealing well.
  9. Bake at 375 degrees for 30 minutes.
  10. Serve hot with a side salad if desired.

Ellen’s Extra Tip:
Why not cook up a larger portion of ground beef when preparing this easy meal since ground beef usually sells for less in larger packages. Use a whole onion and cook up a three or more pound package of ground beef and save equal portions in freezer ziploc bags for future use. You could store one package in the refrigerator and make a nice taco salad another night of the week. Freeze the other portions for easy retrieval for a quick meal like hamburger soup or chili.

Sirloin Soup

This soup is rich and delicious and because it calls for Sirloin steak the meat is very tender.

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • 1 large leek, rinsed well and finely chopped
  • 2 carrots chopped
  • 1 pound sirloin steak, cut into bite sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/8 – 1/4 teaspoon cayenne pepper depending on your heat tolerance
  • 1 tablespoon all-purpose flour
  • 1 quart beef stock
  • 1 bay leaf
  • 3 tablespoons minced fresh parsley

Method:

  1. In a large pot, melt butter over medium-high heat.
  2. Add the onions and cook for 2 minutes.
  3. Add the leek and carrot and cook until soft, stirring frequently.
  4. Add the beef, salt, pepper and spices.
  5. Cook until the meat is no longer pink.
  6. Make a slurry with the flour and 2 tablespoons water.
  7. Add to the pot and stirring for a minute.
  8. Add the stock and bay leaf, stir well, and bring to a boil.
  9. Lower the heat and simmer partially covered for 1 to 1-1/2 hours stirring occasionally.
  10. Remove the bay leaf, add the parsley, stir well.
  11. Serve with good crusty bread.

This recipe makes about 4 servings.

Shoveling the Hodgepodge

Here are the latest questions Joyce From This Side of the Pond has come up with for Wednesday Hodgepodge.

1. What’s a change you’d like or need to make this year? 

Physically, I need to be more active throughout the year, not just in fair weather. Mentally, I need to be less selfish.

2. Break the ice, on thin ice, ice skating, tip of the iceberg, ice cold...which icy idiom applies to your life right now? Explain. 

I’ll go with ‘tip of the iceberg’. I need to continue my efforts in getting rid of many of my possessions! Decluttering the storage areas in our home.

3. What’s a project you’ve been putting off? Will you get to it this month? This year?

See #2

4. Of the fruits that grow well in winter which ones have you tried? Which is your favorite? 

pomegranates, clementines, persimmons, passion fruit, pears, grapefruit, lemons, pomelos, kumquats

I believe I have tried all but a pomelo which looks like it’s pretty close to a grapefruit. Since I’m supposed to pick a favorite, I’ll go with lemons.

5. What do you think it means to be courageous? 

To fear God rather than man and have my actions, words and lifestyle reflect that.

6. Insert your own random thought here. 

We had 6 inches of snow fall Monday night into Tuesday. Snow Hats are in fashion…

Roasted Cranberry and Goat Cheese Flatbread

This easy to make flatbread appetizer would be a nice addition to your Christmas or New Year’s Eve festivities. I found this recipe in a grocery store flyer.

Ingredients:

  • 1-1/2 cups fresh cranberries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon chopped leeks
  • 1/2 teaspoon dry thyme
  • salt to taste
  • 2 flatbreads (14.1 ounces)
  • 4 ounces fresh goat cheese, crumbled
  • 1/2 cup chopped pecans, divided
  • For topping: freshly chopped arugula, pomegranate arils, and honey

Method:

  1. Preheat oven to 375 degrees F.
  2. Mix cranberries, maple syrup, leeks, thyme and salt in an 8 inch square baking dish.
  3. Roast, stirring every so often, until the mixture begins to caramelize, about 15 minutes.
  4. Remove from oven and stir until cranberries are broken down and the mixture is thick.
  5. Cool for 5 minutes.
  6. Divide the cranberry mixture and spread evenly over the flatbreads.
  7. Top each with goat cheese and pecans.
  8. Bake directly on oven rack for 5-10 minutes until the cheese is warmed and the flatbread is crispy.
  9. Remove from oven.
  10. Garnish each with freshly chopped arugula, pomegranate arils and a drizzle of honey.
  11. Cut into small wedges or strips and serve.
  12. Refrigerate any leftovers.

Serves: 8 generously as an appetizer

I used the Stonefire Authentic Flatbreads for this recipe. They come 2 in a package.

Monday Catch-Up

Reading up on the weather forecasts we decided that last Friday would be a good day to do our last Christmas shopping in Spokane. The roads were clear and sun was shining. We went to our usual stores, Home Depot, TJ Maxx, HomeGoods, Hobby Lobby, Trader Joe’s and Costco. After we got done with most of the stores we decided to enjoy an Anniversary lunch at Clinkerdagger. It was fun for us to read that Clinkerdagger was established in 1974 so they celebrate the same anniversary year as us. When we were done we made our last stop at Costco and headed home.

A dear friend of ours with whom we enjoyed card nights with was called up to heaven on Monday the 4th of December.  Her memorial service was at our church on Saturday. Greg and I along with other helpers managed the reception for the family. The service was lovely and her love for Jesus was testified to by her children, grandchildren and husband. We will miss her.

On Saturday Evening, Dear and I finished this difficult jigsaw puzzle that my sister Lana and I started when she was here over Thanksgiving.

Our Colville kids enjoyed Bethlehem Revisited at Colville Community church and our Grands got to enjoy animals and crafts.

Sunday we woke up to 6 inches of snow.

I tried to get artsy…

We drove to church slowly and carefully. Our adult Sunday School sessions are on the topic of forgiveness. Sunday sermon was from Isaiah and all about our Lord Jesus Christ. ‘We must worship the Babe in the Manger.’

After church we enjoyed lunch up at our Colville kids’ home. We got to see the lassos and dreidels and mallets our grands enjoyed making at Bethlehem Revisited. Here’s a shot of the views from their driveway as we drove home.

The fog had settled down on us. Thankful that our son had plowed his driveway before they left for church.

Our Christmas Cards are all addressed and sent, always a good feeling of relief.

This new week I’m hoping to deck the halls and share the decked halls soon.

O Come let us adore him…