agoodwinsmith: (Default)

I have been pressuring myself to post something anything as at least grist for the mill of this style of social media - which of course leads to paralysis: is this witty enough deep enough topical enough thoughtful enough enough enough. And the answer is always "no" because this is like suddenly thinking about the process of achieving orgasm while attempting to achieve orgasm - not happening now.

So fine. My fall back position (oh dear) is cooking: posting recipes so that I can find them again. Here, therefore, is my favourite split pea soup recipe:

It is a hassle to puree the soup in batches - but so totally worth it. I cheat by dusting just a bit of cayenne into the soup as I puree (instead of the chillies), or sometimes leaving it out and letting people dust their own at table. But don't leave out the goat cheese crumbles on top of each bowl.
agoodwinsmith: (Little Seagull)
So, I saw this recipe in my travels around the interwebs:
and I thought it looked so tasty.  But my SOGP is a vegetarian, thus the bacon is out, so I wondered whether chestnuts wouldn't be an acceptable substitute.  So I bought the tomatoes, tomato sauce, and fresh basil leaves.

Then I discovered that I had no penne or vodka in the house - so I improvised with these:

(I forgot: I can't upload pictures from my computer at home - and I no longer have access to another computer.  It was a picture of La Molisana 51 Tubettini pasta di semola de grano duro, Dand-D-Organic Chestnuts, and Cirroc distilled grape spirits in a swanky bottle.)

and it was excellent.

Here are the sauce ingredients

1 onion chopped
1 garlic clove minced
2 fresh tomatoes chopped
1 tin tomato paste (369 ml)
heavy cream (35% mf)
distilled grape spirit
chestnuts chopped
fresh basil leaves chiffonaded (
parmesan cheese grated

Here are the steps

Bring water to a boil.  Once boiling, add the tubettini, stir to prevent sticking, cook 8 to 10 minutes.

At the same time, melt butter in medium heat pan.  Add diced onion and saute until translucent.  Add minced garlic and after 30 seconds add the diced tomatoes.  Saute until softening and juicy, then add tomato paste and enough water to rinse the tin and thin the tomato paste for stirring.  Sauce should be thick and your wooden spoon should leave lines in it when you stir it.  Allow it to heat through until it begins to blup.  Add enough heavy cream to change the colour to your preference.  Allow it to heat through until it is blupping again.  Add distilled grape spirit and return to blup.  Add chopped chestnuts.  Drain the tubettini, stirring the pasta in the strainer to help each little tube dump its water.  Add to tomato mixture and stir to combine well.  Add chiffonaded basil and stir until well combined.  Turn off heat.

Serve immediately with grated parmesan liberally heaped on top.
agoodwinsmith: (Little Seagull)
I just sent an email to a coworker with the recipes for my lunch, so I thought I would record it here, too.


butter (1)
another veggie (2)
fake ground round (3)
bread (4)
chestnuts (marrons) (8)
Parsley (6)
hot stock (7)

(1) - or the rendered fat from diced bacon
(2) - carrot, beet (5), parsnip
(3) - or genuine pork or turkey sausage, casing removed and browned
(4) - can probably be omitted
(5) - note that beet bleeds, even after the casserole is chilled in fridge, and it can leave weird looking pink spots on the top - it looks alarming, but it is safe and continues to be tasty
(6) - fresh is nice, dried is fine
(7) - stock can be made with vegetarian bouillon cubes, or vegetable peelings, or wine, or boxes chicken broth
(8) - because here people assume water chestnuts


If using real meats, brown them and render out the fats, and use this fat instead of the butter.

Dice onion, saute until fragrant and soft but before any browning.  Dice celery and add, saute until bright green and softening.  Add dried herbs to your taste (remembering that thyme can become overpowering).  Saute to mix throughout.  Add in fake ground round (or bacon & browned sausage).  Dice chestnuts to the bite-size you like - add in.  If you are adding bread, dice and add and stir.

Add hot stock just until it leaves small wet streaks in the pan when stirring, but not actual puddles.  Add salt & pepper to taste.  Save the remaining stock for gravy.

Transfer to a buttered shallow casserole dish.  Cover with tin foil (or lid) and bake 45 minutes at 350 F.  Remove foil/lid and bake a further 10 minutes. Allow to sit for 5 or so minutes before serving.

During final baking, make pepper gravy.

Mucho black pepper.

Saute equal amounts of butter and flour until delicately brown.  Add small amounts of liquid and incorporate completely before adding more. Cook until thickened.  Add as much ground black pepper as you would like.  More liquid can be added if it becomes too thick (a little at a time and stir stir stir).

Alternative using guar gum:

I've never tried cooking guar gum in the fat, so I don't know whether or not that would work.  Here is what I would do.  Bring some of my liquid to a boil, so that it is hot, and then reduce the heat until it is steaming, but not bouncy.  Using a fine sifter, sprinkle guar gum on the surface, and whisk a lot.  Guar gum is notorious for clumping.  Once you've made something thick, thin it with your more volatile liquids and add the pepper.

Eat hot while making happy grunting noises.  Flatten the remaining casserole and pour the remaining gravy over the top and store in the fridge.  Eat leftovers cold from a box.  Nuke if wanted.
agoodwinsmith: (Little Seagull)
I was desperate for a cookie last night, but I am through the sugar withdrawal (and my knees feel soooo much better), that I did not want an actual cookie.  So here's what I made:

2 package ground almonds (each pk 100 grams)
1/4 cup unsweetened cocoa powder
2 Sweet & Low artificial sweetener packets (tea serving size)
2 eggs, large
1/4 cup whipping cream
1 teaspoon vanilla extract, generously estimated

Preheat oven to 350 F.  Sift together ground almonds, cocoa powder, and sweetener in a bowl.  Set aside.  Whip together eggs, whipping cream, and vanilla until smooth consistency achieved.  Make a well in the almond mixture and pour in the egg mixture.  Stir until well combined.  Grease cookie sheets with butter.  Place blobs on the cookie sheets.  Once oven is up to temperature, place cookie trays in oven and bake for 13 to 14 minutes.  Cool until you can touch them and then eat.  Store in fridge because these will spoil fast.

Cons - texture is between a pancake and a cooled biscuit - no crisp or crunch.  This soft texture will probably increase in fridge.

Pros - CHOCOLATE.  Also, but way less important: not too sweet; nice with black coffee or tea.

I got 19 blobs, but more careful blobbing could give you twenty-four, especially if you put a pecan half on the top of each.

Each blob = 83 calories; 3 total carbs, of which 1.5 are fiber carbs.
agoodwinsmith: (Little Seagull)
So: pickled grapes, yum.

However, it a now been mumble days, and the grapes have lost their fresh-grape crisp, and this is critical to the success of the pickled grape.

So, I would say to go ahead and make up the whole amount of brine, but only do enough grapes for the next day.  Save the unused brine for the batches you make after that.

Spicy crispy grapes - very nice.
agoodwinsmith: (Little Seagull)

I need to put this recipe somewhere I can find it again.

P (I need to put these here because LJ just jambs all the paragraphs together without something to mark the blank line when I copy and paste from Word. Argh.)


I read about pickled grapes in a book from Lee Valley ([1], but it used tarragon, and I just can’t do tarragon.[2]


So, I went to the internet, and found more than you can shake a stick at [3] [4], not a one of which even alludes to tarragon. Very good.


So, then after shopping in the heat and forgetting many things, I checked in my cupboard and did the following:



Some red and green grapes (seedless)[7]

1+ ½ cups cheap elderly red wine vinegar

½ cup modestly priced balsamic vinegar

1 cup tap water

½ cup brown sugar, more or less packed down

1 teaspoon pickling salt

2 cinnamon sticks

½ tablespoon whole round coriander seeds[5]

½ tablespoon whole black peppercorns

½ tablespoon whole allspice berries

½ tablespoon whole yellow mustard seeds

1 teaspoon whole cloves (scant)

½ teaspoon cardamom seeds, seeds only

1 knob fresh ginger, peeled and sliced into sticks


Put everything except the grapes into a pot on the stove. Bring to a boil, then reduce heat to simmer for 10 minutes (or as long as you can stand in this heat). Turn off heat and while the brine cools prepare the grapes.


Wash grapes. Pull from stems and dry. Slice off just a tidbit from the stem end. Pack in clean, dry jar[6]. Pour brine into the jar, shaking to remove any air pockets, and topping up to the shoulder of the jar. Screw lid on tight and place in fridge.


These are not properly pickled pickles, so they must be kept in the fridge and used within a few weeks to a month. They need at least 8 hours for the brine to start saturating the grapes, but they will develop more flavour the longer they are kept.



Because I was impatient, I took all the little grape ends and put them in a bowl with some of the brine. Immediately they were tasty, and we polished them off on top of cream cheese covered crackers. I am now impatient for 8 hours to pass.


[1] – oooooo Lee Valley oooooo

[2] – using the “if a little is good, a lot is better” principle I overdid it in something in my 20s. Ugh ugh ugh.

[3] – I’m sure there is a good reason for shaking solitary sticks at a limited number of things.

[4] – here are all the ones I adapted from:

[5] – whole coriander comes in round and oval.

[6] – I think mine is a one litre.

[7] – I bought more than I thought would fit so that we could eat some fresh.

agoodwinsmith: (Little Seagull)
One of my frivolous uses of LJ is to record recipes that I will no doubt lose if I put them anywhere else.

So.  One can't roast all the vegetables for the same amount of time, or some are undercooked and some are burnt.  So, here is my rough and ready rule: roast them as you chop.  The expanded version is to then chop them in the longest-to-cook to shortest-to-cook order.  In general, each batch of veggies spends at least 10 mins in the oven before the next batch is added.

So.  Start with your emply pan in a 400 F oven.

Scrub your veggies and dry them.

Chop any of: potatoes, beets, parsnips, carrots, pearl onions, and hardskinned squash like acorn or butternut.  I peel my squashes because I can't digest their skins, but other people leave them on - let your tummy be your guide.  I don't peel anything else (okay: I peel the onions, fiddly things that they are).  (I may break this veggie group into two, just for ease of oil coating.)

Chuck them in a bowl with a dollop of olive oil plus your preferred herbs (see below), and stir until thoroughly coated.

Throw them into the hot pan, and put the pan back in the oven.

Chop any of: sweet peppers, cherry tomatoes, cauliflower.  Roll in herby oil & fling in pan & return pan to oven.

Chop brussel sprouts.  Oil, pan, oven.

Chop mushrooms.  Oil, pan, oven.

After the last addition, keep in oven for an additional 20 to 30 mins (or longer, as needed).

Serve with a creamy cheese like cream cheese or goat cheese.  And bread for sopping up the juices.


I use different herbs in each oil bath, depending on the veggie.

Potato + rosemary
Tomato + basil
Onions + parsley
Beets + marjoram or dill
Carrots + savoury
Parsnips + savoury
Butternut or acorn squash + ginger or cumin
Cauliflower + cumin or paprika & turmeric or paprika & chili powder
Sweet pepper + oregano
Brussel sprouts + nutmeg
Mushrooms + thyme

Oh yes: I salt & pepper every oil bath.

I confess that I haven't used potatoes yet because even only one each (except onions, brussel sprouts, & mushrooms) fills your pan pretty quickly.  I make a big pan on Sunday & we use it for lunches throughout the week.
agoodwinsmith: (Little Seagull)
We ate Deep Brown Apple Betty when I was a kid, which was basically a big pile of apple chunks baked under an oatmeal crust.  After moving away from home and wanting to have some, I found a recipe that didn't sound right, but I made it anyway - yuck.  My DBAB does not have a vast disgusting pool of apple juice poured over it.  I gave it up then but recently went looking again.  Apparently, what I want to call an Apple Betty, other people want to call an apple crumble.  And I'm with Captain Vimes when I say, "Arseholes to the lot of them."  So, here's my reconstructed version, with only a tiny tinker.

Deep Brown Apple Betty

Apple Mixture
5 large golden delicious apples
1/2 cup white sugar
1 tablespoon powdered cinnamon
1/2 teaspoon powdered ginger

Oatey Topping
1/2 cup butter
1 cup rolled oats
1/2 cup fluffed flour
1/2 cup brown sugar
1 teaspoon cinnamon

(1) Sift white sugar, cinnamon, and ginger together.  Use this to sprinkle over the apples as you prepare them.  Peel and core apples, and cut into bite-sized pieces.  Sprinkle with cinnamon sugar and mix well.
(2) In another bowl, mix together flour, oats, brown sugar, and cinnamon, and then cut in the butter until peas-sized (or you get tired).
(3) Liberally butter a 2.5 litre deep casserole with a lid.  Fill with apple mixture.  Top with oatey mixture.
(4) Baked uncovered in 350F oven for 50 - 60 minutes.  Allow to cool 10 minutes before eating.
(5) Store on counter, covered.

The tiny tinker is the added ginger.  My parents liked to eat this with cream poured over.  I'm all about the crispy oatey topping, so I never thought that was a good idea.  Ice cream underneath when hot can be nice.  Naturally, any apple you would like to eat can be DBABed.

Oh yes - you can remove more sugar, if you like.  I have already drastically cut the amount in the recipe I found on line.  Even my SOGP, who loves everything to be sweeter than a sicky-sweet thing, said the first iteration was too sweet.
agoodwinsmith: (Little Seagull)

So, anyway, as I was saying, I’ve been looking for a bran muffin recipe that wasn’t an exercise in ostentatious overkill and that wasn’t so gratuitously sweet.


I gave up and went back to the Vintage Recipe website and found this:


I was worried that the lack of egg would mean failure – but they were the best muffins I have ever made from scratch. They have a discernable molasses flavour, if that is a problem, but they are very good. Next time I will add a dried fruit bit, like raisins or dried blueberries. I think fresh or frozen fruit would add too much moisture.


Here’s what I did:



Preheat oven to 350 F.


2 cups brain

1 cup flour

½ tsp salt

1 tsp baking soda

½ cup molasses

1 ¾ cup milk (half heavy cream + half water)

1 tbsp melted butter


I used silicon muffin things (they are too flobby to call trays or pans), so I didn’t use papers, but you might want to. I put the flobby silicon muffin things on a tray because you can’t move those things by themselves without complete collapse of the thing.


Sift dry ingredients together. Measure molasses into measuring cup and add half the milk and mix together, then add to dry ingredients. Add remaining milk into measuring cup to get the last of that sticky molasses and add to dry ingredients. Mix gently, just enough to dampen the dry ingredients. Use measuring cup to melt the tablespoon of butter, and drizzle over batter, and then stir in just enough to combine.


Blob into muffin holes (I put an even amount into twelve muffin holes). Place in 350 F oven, and bake for 25-30 minutes. Remove tray from oven and allow muffins to cool in muffin things for ten minutes. Eat a hot one with dripping butter and let the rest cool in the muffin thing. Remove muffins from muffin thing and store muffins in the fridge.

agoodwinsmith: (Little Seagull)
This was me using up a mistakenly purchased bag of frozen spinach, because Lorne doesn't like spinach.  This turned out to be a keeper, so I am putting it here to be able to find it again.  :)

grape seed oil
1 sweet onion
1 yellow onion
1 package frozen spinach
1/8 teaspoon dried thyme
1/2 teaspoon grated nutmeg
5 large eggs
1/3 cup whipping cream
1/4 cup grated parmesan cheese
1/3 cup grated cheddar cheese
salt + pepper
bread crumbs

Melt butter in grape seed oil over medium heat in a frypan.  Dice both onions and add to pan.  Saute slowly until reasonable browning has occurred.  Sprinkle in dried thyme and stir.  Place frozen spinach in and stir until all ice crystals are gone and spinach is warm.  Sprinkle with nutmeg and continue to stir.  Once fragrant, remove from heat.

In a bowl, whisk eggs and cream together with salt + pepper.  Add both shredded cheeses and whisk again.

Grease a baking dish (solid not clear) liberally with butter.  Place spinach mixture in bottom and roughly smooth (leave gentle hummocks).  Pore egg mixture over top, shaking gentle to cover.  Submerge any hummocks that are too peaky.  Sprinkle with bread crumbs and dot with butter.

Bake at 350 F for 30 to 40 minutes.  Remove from oven and allow to cool 10 minutes before serving.


onions were the size of baseballs, not softballs
frozen spinach package was about ... yay ... big
it poofed very prettily, but then subsided
it is easy to overdo thyme: be cautious
apparently it is possible to have too much nutmeg, too (rumour has it)
once it cooled it released some grease, but it was damn tasty
report is today that reheat in microwave is a success
agoodwinsmith: (Default)
So, one of the women at work introduced me to the Pescado Encocado recipe, as seen here:

But my SOGP has never eaten fish, not even when he was a meatavor.  So, I thought - why not tofu?  It turned out very well, and so I want to be able to find the recipe again.  One thing: we were completely out of fresh onions, and my onion powder jar was empty, so I used a package of Lipton Onion Soup, which worked, but made it a little salty.  I'd like to try it with a real onion.

Three steps:  marinade the tofu, make the Encocado sauce, make the rice with the marinade liquid.

Marinade Ingredients:
4 cloves garlic, crushed
juice of three limes
juice of two oranges
1 teaspoon ground cumin seed
1 teaspoon ground coriander seed
1 teaspoon ground paprika

14 ounces pressed tofu, drained and diced

Encocado Sauce Ingredients:
2 tablespoons grape seed oil
3 sweet red peppers, seeded and diced
1 package dry Lipton Onion Soup mix (or one yellow cooking onion peeled and diced)
14 ounce tin diced tomatoes
14 ounce tin full coconut milk

1 cup dry white rice
enough water to make up marinade to one cup of liquid


Make marinade.  Dice tofu.  Place tofu in marinade.  Place a weighted plate on top to force all the tofu pieces to be submerged in the marinade.  Leave on the counter while making Encocado Sauce, or leave in fridge if it will be a while before you make the sauce.

Heat oil at medium heat in a frypan large enough to accommodate everything except the rice.  If you are using a fresh onion, throw it in the oil and saute on reduced heat until beautifully translucent and fragrant.  Add diced peppers and saute until glowing.  Add tinned tomatoes and stir until mix hot again.  If using the Lipton Soup Mix, add now, sprinkling over the liquid and gently mixing in thoroughly.  Bring mixture to a simmer.  Add coconut milk, gently mix in.  Bring to a simmer again.

Drain tofu, reserving marinade.  Add tofu to Encocado mix, and bring to a simmer again.

Rinse rice in clear water.  Make sure the rice is wet through since you will need the moisture retained when the rinse water is drained.  Add rice to lidded pot.  Measure marinade and top up with water to one cup.  Add liquid to rinsed rice.  Watching carefully, bring uncovered rice *just* to a boil.  As soon as boiling cells appear, reduce heat to the lowest heat possible and cover tightly.  Set timer for 10 minutes.  Do not remove the rice pot lid for any reason.  When timer goes, turn off heat and leave the rice covered.  No peaking.  No.  Uh-uh.  Stop that right now.  Set the time for another 10 minutes.  No peaking for the entire 10 minutes.

Once the rice timer goes the second time, the rice may be fluffed and served.  As long as the lid is not disturbed, the rice will keep for at least 20 minutes as you pull the meal together, or wait for the tofu in the Encocado sauce to get warmed through.  This makes quite a chewy rice that sops up sauces nicely without losing its shape.  If you prefer a moister rice, you may add up to a total of two cups of liquid, but follow the same method.

To serve:  place a scoop or two of rice on a plate and ladle the tofu Encocado around it.  We ate it with a green salad.
agoodwinsmith: (Default)
This is my favourite cake.

325 F for 55 minutes, then 350 F for a further 10 to 20 minutes.


2.25 cups flour
3 tsp baking powder
3 tsp instant coffee powder
0.25 tsp cinnamon

0.5 cup salad oil
8 egg yolks (large)
0.75 cup cold water
2 tsp vanilla

0.5 tsp cream of tartar
8 egg whites

3 squares (ounces) chocolate, grated


Heat oven to 325 F.  Have ready ungreased 10 inch tube pan.

Sift flour, sugar, baking powder, coffee, and cinnamon into mixing bowl.  Make a well in the centre and add oil, egg yolks, water and vanilla.  Beat until smooth.

Beat egg whites and cream of tartar until very stiff.  Pour egg yolk mixture in a thin stream over whites, folding gently until just blended.  Quickly fold in grated chocolate.  Pour into tube pan and bake at 325 F for 55 minutes.  Increase heat to 350 F, and bake a further 10 to 20 minutes.

Invert immediately.  Cool and remove from pan.

Dust with icing sugar, or leave plain.  Serve with vanilla ice cream - or serve plain.
agoodwinsmith: (Default)
Mrs. Deeter's Chocolate Chip Cookies

50-60 cookies, 350 F, 8-10 minutes, greased cookie sheets

1.5 cups flour
1 tsp baking soda
1 tsp salt
1 cup lard (Tender Flake)
.75 cup brown sugar
.75 cup white sugar
2 eggs, beaten
1 tbsp hot water
1 tsp vanilla
1 cup chopped nuts (walnuts)
2 cups rolled oats
1 package (6 ounces) chocolate chips

Mix dry ingredients, set aside.  Cream lard, sugar, and eggs.  Add dry to creamed, and mix.  Add everything else, and mix.  Drop by spoonfuls on a greased cookie sheet.  Bake 8 to 10 minutes.  Serve with Russian Tea.

Edit - I've often wondered about that tbsp of hot water.  I just trawled the internet, and found these instructions in another cookie recipe: "Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans."   It is true that my cookies are never quite as good as Mama D's were, but they are still the best chocolate chip cookies *ever*.
agoodwinsmith: (Default)
Russian Tea

1 cup Nestea instant tea powder (unsweetened)
2 cups sugar
2 cups Tang orange drink powder
1 envelope Country Time Lemonade powder
2 teaspoons cinnamon powder
1/2 teaspoon clove powder

A spoon or two to a mug of hot water - or prepare a teapot full.

We used to drink this all the time, out of a teapot, accompanied with Mrs. Deeter's chocolate chip cookies.

I don't know whether or not unsweetened instant tea powder is still available anywhere.  I tried doing this with Nestea Iced Tea powder, and leaving out the sugar, but it wasn't the same.
agoodwinsmith: (Default)
Donna's Baking Powder Biscuits

Do not be tempted to overwork the dough, or the biscuits
will be tough. There should be ragged bits hardly sticking
to the main mass, even once patted out.

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lard/margerine/butter
3/4 cup cold milk

Sift flour, baking powder and salt together. Cut in the
shortening until the size of split peas. Add milk. Mix
*just* enough to form a ragged lump. Pat out with hands
until about 1/2 inch think. Cut with floured cutter, like a
beverage glass. Baked on greased sheet at 450 F for
12 - 15 minutes.

Serve hot with butter and Rogers Golden Syrup.

That is the traditional recipe. Myself, I pat the dough out
into a square shape, and cut the biscuits into squares with a
knife, because the act of forming the scraps into another lump
for cutting makes the biscuits progressively tougher.

(I needed to be able to find this again easily.)
agoodwinsmith: (Default)

Yves puts out some excellent fake ground round, ground chicken, beef strips and chicken strips.  I have for a long time made a very good vegetarian chili with the fake ground round, that even meatavours scarf up.  I have been experimenting with the chicken strips in a pasta salad I am developing (good, but still needs work).

Tonight I made Boeuf Bourguignonne with the fake beef strips.  Now, I confess that I did use a good bottle of red wine (Chateau Le Marquisat La Perouse Bordeaux 2005, France), which we drank the rest of with supper, but it was very good indeed.  Here's what I did:

Melt butter over medium high heat.
Reduce heat and add one yellow onion diced about 2 to 3 cm square.
When starting to be transclucent, add about two cups sliced white mushrooms.
Keep stirring regularly until mushrooms are wilting and changing to dark beige.
Squish one small garlic clove through a garlic press and add the squishings, but discard the stuff in the press.
Add one package of fake beef strips, and keep stirring as they warm up and the garlic gets fragrant.
Crush in your hands 1/4 teaspoon dried thyme, and add to pan.
Add 1/2 cup water and scrape the yummies off the bottom of the pan.
Add about a cup of red wine and reduce heat.
Cover and allow to simmer.
Dust over the surface of the mix about 2 teaspoons of flour, and mix in to thicken.
Cover and continue to simmer until raw flour taste gone.
More red wine can be added, if desired.
Continue to simmer, but do not allow to scorch, burn or stick to the pan.
Serve over starch of your choice.
Drink the remainder of the red wine with the meal.

We had it over small fusili noodles, but I think it would have been good over rice.  I think also that if you boiled up some small new potatoes, they would go very well with this.

Here is the fake meat product I used:

agoodwinsmith: (Default)
Sage Bread Stuffing

1pkg. bacon (one pound or 500 grams, in rashers)
1pkg. sausages or bulk sausage meat (pork)
1 med to large onion (yellow)
1 stalk celery
3 to 5 slices bread, white or brown cubed and dried in slow oven
chicken broth, small tin or container
parsley 1/3 cup fresh chopped
sage 8-10 leaves fresh or 1 tlbs dry,
thyme 1/2 tsp
savory 1/2 tsp
salt & pepper
Boiled and peeled chestnuts, chopped.

If using sausages cut casing lengthwise with scissors and peel.
Dice bacon and fry, add sausage meat, breaking it up into small pieces as it frys. Add chopped onion and continue frying till the onions are soft and sausage is cooked.
Meanwhile, place bread cubes in large bowl, add chopped celery, chopped herbs and diced chestnuts.
Add finished bacon mixture to bowl and stir together. Deglaze frypan with some chicken stock and add to bowl. Add more chicken stock, enough for the desired wettness ( it will dry some in cooking). Salt and pepper to taste.
Stuff turkey, and cook turkey normally.
Or put into casserole, cover with foil or lid(if heating in mic) and bake for 30 to 45 minutes in 350 oven, remove lid for last 6 to 10 minutes.
As you know you can add more or less of any ingredient, bread can be rustic homemade, french, multigrain, any kind at all. You may have to adjust the baking time depending on the size of your baking dish. Good luck with it.

The above is a current snap shot of my Mom's ever evolving drool-inspiring sage chestnut stuffing recipe, you lucky dogs. I've added sizes that I know, and I will add others as I find them. These are in the (notes).

I get my spelling skills from my mother. :)

agoodwinsmith: (Default)

Almond & Flaxseed Muffins


350 F for 30 to 35 minutes. Makes about 28 to 30 muffins.


Dry Ingredients:

2 cups ground almonds (two 100-gram packages)

2 cups freshly ground flaxseeds

1 tbsp baking powder

1 tsp guar gum
1 single-serving packet Sweet'n'low

½ cup unsweetened cocoa powder

3 tbsp ground cinnamon



1 cup butter, melted


Wet Ingredients:

5 extra large eggs

¼ cup heavy cream (whipping)

½ cup sugar-free, no-calorie syrup (Davinci or Torani), any flavour

1 cup thawed frozen blueberries and blueberry juice

1 tsp real vanilla essence


Nuggets of Goodness:

½ cup hemphearts, or chopped pecans





Grind the flax seed freshly in a clean coffee grinder. Ground flaxseed goes rancid very quickly and will stink of rotting fish when it does. Whole seed keeps nearly indefinitely, but needs to be ground for this recipe.


Mix all dry ingredients together. Melt butter in microwave. Add butter to dry ingredients and mix thoroughly until all particles are covered in butter.


In a separate bowl, whisk eggs and cream together and set aside. Measure syrup, blueberries & blueberry juice into a measuring cup. Do not allow total liquid to be more than 1 & ¾ cups of liquid – the berries are so juicy that they must be considered part of the liquid. Strain out the berries and add the remaining liquid to the egg mixture and whisk together well. Add egg mixture to dry ingredients and stir until lumps are gone. Add blueberries and fold in. Add Nuggets of Goodness and fold in.


Leave the batter to sit for 10 minutes to allow the guar gum to thicken.


Place blobs of batter (about the size of an extra large egg) in muffin papers in muffin pans. Push batter down – it will not flow or change position while baking. Bake in pre-heated oven at 350 F for 30 to 35 minutes.


Once baked, remove from pans and cool on counter. Freeze at least half and refrigerate the rest. While warm, the paper will not peel cleanly from the muffin – but the resulting crumbs taste very good. Once cold, the paper peels very well.

These spoil very quickly, even when kept in the fridge.


agoodwinsmith: (Default)
Enough pastry for three double crust pies.

4 cups of flour
1/2 pound of lard
1/2 pound butter
salt if unsalted butter
1 cup water
1 tbsp white vinegar

Mix all up (will be fairly damp), pat it out in a circle, wrap in saran wrap & put in fridge for minimum of 30 minutes.  Dough freezes well.  Thaw completely in fridge before rolling out. 

When making turnovers, bake at 425 F for 20 to 25 minutes.
When making fruit pies, bake at 450 F for 10 minutes, then drop temp to 350 F and continue baking for 40 minutes to an hour, depending on size of pie plate.  Pastry should be browning on edges, and fruit juices should be bubbling in the slits.  Remember to set the pie on a cookie tray before put in oven.  This will catch the inevitable gooey dribbles. 

For pie pastry, cut the fat in and leave fat pieces the size of peas.  Just use enough water to pull the dough together. Roll out only once.  For turnovers, roll out once and then a second time, but no more.

For the scraps: smooth flat and place on cookie sheets, sprinkle with cinnamon and sugar, and bake at 450 F for 10 to 15 minutes.  You won't need to store these.  :)
agoodwinsmith: (Default)
I am placing this here because I have apparently lost the original book with my favourite recipe, and I googled for something close, and then modified what I found into something pretty damned good.  I want to be able to repeat it, and to do that I have to be able to find the recipe again.  So.

400 degrees F for 30 minutes

2 zucchinis, each 1.5 inches in diameter & 9 inches long, sliced thinly
1 medium brown cooking onion, sliced thinly
3 tbsps extra virgin olive oil
1 tbsp butter (salted)
3 dry sundried tomatoes, diced finely
0.5 tsp dried basil, crushed
4 saltine crackers, crushed
3 medium eggs
1 cup ricotta cheese
1 cup shredded aged cheddar
1.5 cups shredded gruyere
0.33 cups parmesan, finely grated

Saute onions, zucchini, tomatoes and basil slowly in olive oil and butter until zucchini is disintegrating.  While vegs are sauteing, beat the eggs, add the ricotta and beat again.  Add the grated cheddar and gruyere and mix well.  Once the zucchini slices are falling apart, add the saltines to soak up excess oil, and remove from heat.  Allow to cool while oven preheats to 400 F.  Grease a glass 8X8 baking dish generously with butter.  When oven hot, add zucchini mixture to ricotta mixture and mix thoroughly.  Pour all into greased dish and smooth surface.  Sprinkle lightly with parmesan.  Bake at 400 F for 30 minutes.  Remove from oven and allow to cool for 10 minutes before cutting. 

29Feb08 EDIT: if your zucchinis have a lot of moisture in them, continue to saute them until all the moisture is driven off.


agoodwinsmith: (Default)

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