Category Archives: Recipes

Pork Chop Casserole

A few summers ago while we were still living in Kenmore I put out a request on facebook for good recipes using apples since our apple tree was full and ready to harvest. My bloggy friend Pat at Mille Fiori Favoriti suggested a family favorite and I tried it  and it was very good. Thank you Pat for letting me share it with our readers.

Pork Chop Casserole

4-6 bone in loin Pork Chops
2 Tablespoons Olive oil
1 Tablespoon butter
Salt and Pepper

2 Cups thinly sliced onion
2 cups rice
1 teaspoon salt

4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon

2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar

Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter.

Salt and pepper the pork chops and sauté on both sides until nicely browned.
Set the sautéed chops aside.
In the same saucepan sauté the rice and onions with the 1 teaspoon of salt until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

This will serve at least 5 people and more if you split some of the pork chops.
If you are only serving 4 people use 4 chops and cut down the rice to 1 cup rice and 2 cups broth and 2 cups apples. Or you could add 1-1/2 cups rice and 3 cups broth with 3 cups apples.

We had our Colville kids over to try this casserole last Saturday. I omitted the cinnamon because our grandson seems to have a cinnamon allergy. I added salt and pepper to the recipe for the chops and additional salt for the rice because it was under seasoned in the end. The original recipe did not call for the salt or pepper so I added those ingredients to the recipe, above.

Say Cheese Hodgepodge

Joyce has a new set of questions to get our brains going for Wednesday Hodgepodge.

1. It’s National Cheese Day (June 4)…does anyone not like cheese? What’s your favorite? Last thing you ate or made with cheese? 

We do keep cheese around and enjoy it. I enjoy sharp cheddar, gouda, swiss and a specialty cheese thrown in here and there. The last thing I ate with cheese was a cheese and meat roll-up. Not too exciting. We enjoy Mexican food that seems to have a lot of cheese. Cheese filled Blintzes or cheese filled Vareniki are my favorites. We do enjoy a good cheesecake, too.

 

2. Last time you were instructed to ‘say cheese!’? How do you feel about having your picture taken? 

This probably happened the weekend we were on the other side of the mountains with our ‘coast’ kids. I’m okay with having my photo taken digitally since we can see the results immediately and know right away if we need a re-do! 🙂

3. What’s your travel packing strategy? Are you typically a light packer or do you throw in everything but the kitchen sink?

Depends on where we are going and the form of transportation. If we are driving somewhere I’m not concerned with throwing in everything we might need on the trip. When we are traveling internationally the strategy is totally different. We try to take as little as possible and only take one small rolling bag and a backpack. We purchased smaller lighter weight bags with great rolling ease for our last trip overseas and didn’t regret it.

When flying do you check a bag or aim for carry on only? 

We generally are okay with checking a bag when traveling. When there are connecting flights we try to carry-on so our bags don’t get sent off to a different location than our final destination.

4. What is it about people’s cell phone habits that you find most annoying? 

It is annoying when people talk loudly on their phones in a restaurant or other indoor public space.

5. What will be your summer mantra/slogan? 

Eat less, exercise more.

6. Insert your own random thought here. 

The end of this week we are participating in a group garage sale and I’ve been busy pricing our stuff for that. Today we deliver all of our stuff to the site and set things up. Having a group that trades shifts to man the sale is a huge bonus. Continuing in the process of downsizing our stash of stuff has great rewards. I’ll be slow getting around to everyone this week.

Happy June, Hodgepodgers!

Apple Bundt Cake

This is an easy apple cake recipe with a nice moist result.

The most time consuming part of this recipe will be preparing the apples.

Apple Bundt Cake

Ingredients:

  • 2 cups sugar
    2 eggs
    1/2 cup oil
    2 cups flour
    1 Tbsp. cinnamon
    2 teaspoons baking soda
    1/2 teaspoon salt
    4 cups diced apples (approx. 4 apples)
    1 cup chopped walnuts
    1 teaspoon vanilla

Method:

  1. Beat eggs and sugar well.
  2. Stir in next 5 ingredients and mix.
  3. Add next 3 ingredients and mix well.
  4. Pour batter into prepared bundt pan.
  5. Bake at 350 degrees for 1 hour.
  6. Let cool in pan 10 minutes before removing onto serving plate.
  7. When the cake has cooled completely dust it with powdered sugar.

I used Pam baking spray with flour for my pan and the cake came out nicely.

When the cake has cooled completely dust it with powdered sugar.

Butterflied Leg of Lamb Roast

My parents were born in the area of Southern Russia between the Black and Caspian Seas and then with their families escaped into Persia which is now Iran. Lamb was part of their regular diet. This is a wonderful way to cook lamb. I hope you enjoy it as much as we do.

You can ask your butcher to bone and butterfly your leg of lamb. If there is a lot of fat you can trim some of the fat.
Ingredients:

  • 1 leg of lamb (4-6 pounds) boned and butterflied.
  • 4 red potatoes
  • 1 large onion
  • Olive Oil

Seasoning Mixture:

  • 1-1/2 Tablespoon Kosher Salt
  • 2-Tablespoons minced fresh rosemary
  • 4 garlic cloves, minced
  • 1/2 cup Dijon Style mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  1. In food processor add the salt, rosemary, garlic, and process as fine as possible.
  2. Add the mustard, balsamic vinegar, and lemon juice and process for a minute longer.
  3. Place lamb on baking rack fat side up and spread the processed mixture over the fat side of the lamb.
  4. Let sit at room temperature for 1 hour.
  5. In the meantime wash and cut 4 red potatoes (or any potatoes you desire) in half lengthwise.
  6. Quarter the large onion.
  7. Place the potatoes and the onion in the baking dish, sprinkle with Olive oil and toss the onions and potatoes so they are coated nicely.
  8. Place the rack with the lamb over the vegetables.
  9. This method of roasting will give the vegetables nice seasoning from the drippings off the roast.
  10. Roast the lamb at 450 degrees for 20 minutes.
  11. Turn the lamb over carefully and roast an additional 20 minutes.
  12. Let the roast stand for 15 minutes and then slice on the grain and serve.
  13. Serves 4 to 6.

If you use a 6 pound leg of lamb add more potatoes to serve more people.

Breakfast Casserole

This a tasty breakfast casserole that will feed about 8 people.

Ingredients:

  • 30 ounce package of frozen hash brown potatoes
  • 1/2 cup butter, melted
  • 1 (10-ounce) can cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup scallions/green onions
  • 1/2 cup cilantro (optional)
  • 1 or 2 jalapeno peppers seeded and chopped (optional)
  • 2 cups cheddar cheese, grated
  • 7 ounces ham, farmer’s sausage or other breakfast meat, chopped into bite size pieces
  • 8 eggs beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare an 11 x 14 baking dish with cooking spray.
  3. Mix all the ingredients together adding the hash browns last and place in prepared pan.
  4. Bake for 45 minutes or until cooked through.
  5. Your baking time could take up to 70 minutes depending on the type of pan you use.
  6. Check the casserole initially at 45 minutes and continue cooking till cooked through.

Antipasto Pasta Salad

 

This recipe will feed approximately 12 people or more as a side dish. Make it up ahead of time when you know company is coming.

1 lb. cooked pasta shells or bowties drained and cooled
16 oz. Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
12 oz. marinated artichoke hearts
1 cup baby spinach leaves, julienned or whole
1/2 cup thinly sliced red onion,
1/2 cup Italian salami of your choice, cut into strips or cubed
1/2 cup shaved or grated Parmesan cheese
White balsamic citrus basil dressing or any Italian dressing you prefer to taste
Salt and Pepper to taste
Fresh chopped parsley to garnish
Garbanzo Beans (optional)

Mix all ingredients together. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours. If you have ingredients that are your antipasto favorites go ahead and add them to the salad. If you like a meatier salad add more than 1 type of Italian salami to the bowl. Be creative to your families taste buds! This can be made a day ahead. After it has sat in the refrigerator you might want to add more dressing before you serve it…

 

Seernaya Paska ~ Sweet Cheese Spread for Kulich (Paska)

My Russian heritage affords me some really good Easter eats. Every year we look forward to having our Easter Bread which we call Kulich in Russian and my Mennonite Friends called Paska.

We also make this yummy cheese spread to spread on this Easter Bread!

Seernaya Paska for Kulich (Russian Easter Bread) The X and the B are for Xpucmoc Bockpec (Christ Arose)

paska class 005

 

Seernaya Paska  (Сырная пасха)

Ingredients:

18 – hard boiled eggs /
3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.
1 pint whipping cream /
3 cubes unsalted butter (12 oz.) /
3 cups sugar /

Press the Farmers cheese through a sieve. (This is the hardest part of the recipe) If you find a very small curd cheese you won’t have to do this to the cheese. I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites).

Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer or another container to mold into shape. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.

I have used different shaped plastic flower pots to drain and mold the cheese into a higher domed result. If you choose to use a flower pot make sure there are enough holes in the bottom of the pot so the liquid can drain well.

This recipe is enough to feed an army. If you don’t have to feed an army here’s a scaled down version :0)

If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar. Enjoy!

Farmers Cheese or Hoop Cheese can be hard to find. There are Russian delis that sell a dry curd cottage type cheese that will work. If you can find a dry cottage cheese at the grocers that will work too.

Here are examples of the Seernaya Paska I have made over the years.

Hello Spring Hodgepodge

We are doing the happy dance because it is officially Spring!

Our local ‘kids’ treated me to a birthday meal on their mountain last Friday. It was fun to be together and enjoy some vitamin D outside watching the Grands on their bikes! We’ve been enjoying the glorious sunshine and temps above 60 the last several days.

Time for Wednesday Hodgepodge. Thank you, Joyce for hosting!

1. Spring is officially upon us, no matter what the weather may be in your neck of the woods. Is there any ‘spring cleaning’ on your to-do list? What’s your most dreaded task? 

I would say washing windows inside and out. But…I don’t have to dread it because the window washer is only a phone call away and he’s efficient and inexpensive.

2. What’s something many people seem to love, but to you feels like ‘watching the grass grow’? 

Nine innings of major league baseball.

3. Mint grows in abundance during the spring season. Are you a fan? What’s your favorite food with a ‘minty’ flavor? 
I am a fan of mint.
Ina Garten’s recipe for Tabbouleh is a favorite food that uses fresh mint. Here’s a link to the recipe.

4. It’s been said, ‘Absence makes the heart grow fonder.’ Agree or disagree? Explain. 

I suppose I agree. When something you enjoy isn’t available anymore you miss it and add an extra layer of fond memories to it that can make it seem even more important in your mind.

5. Are there any festive spring events in your city or town? If so, will you take advantage of them? 

Our best Spring events are celebrating Easter and the birthdays of our Grands. Today is Addy’s birthday and we’ll all be together to celebrate her birthday this weekend. JJ’s birthday is in the April, so we’ll gather again to celebrate him. I’ll say a lot about Easter next week.

Happy Birthday, Addy! Baba and Gramps can’t wait to celebrate you!!

The one in town event that starts back up in the Spring is our Farmer’s Market and I do take advantage of that.

6. Insert your own random thought here.  

Greg and I are having a little escape in Idaho doing many things that I’m fond like good restaurants and a large variety of shopping. The photo below is from a High Tea that I was able to enjoy in Idaho.

We are traveling home today so I will be late in coming around to see how you feel about mint.

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.