Chili and cornbread

Josh and Anne

           We went to Atlanta to see our son Josh and his new bride Anne last weekend. We had a fabulous time with them golfing, playing tennis, and hiking just to name a few things we did.It is so exciting to see them getting along so well.

•          While there they shared with my husband their turkey chili they had made. My husband loved it. It was a little too spicy for me, but i still wanted to try it, so here is my version of it...If you like it hot and spicy double up on the chili powder, jalepeno and maybe throw in a couple of chipolte peppers with sauce  for extra heat and flavor. I made a small batch, enough for 4 people. Usually i make a whole stockpot of it.  

1 onion, diced small
1 red pepper, diced
1 pound of ground white turkey
1 T chili powder
2 tsp ground cumin
2 T minced garlic
1 tsp dried oregano
1 tsp basil
salt and pepper to taste
1 can diced tomatoes with juice
1 can pinto beans, rinsed and drained
1 jalepeno, seeded and diced very 

Saute onion, red pepper until vegetables soften for 3-4 minutes. 

Add garlic and saute for one minute only so as not to scorch.

Add turkey and all seasonings until turkey is browned and no longer pink.

Add diced tomatoes, jalepeno and pinto beans.

Next is my husband's version of chili that he has  perfected over the years. This is great on a cold winter night with some cornbread. My husband also likes to add fritos corn chips crumbled up in his bowl, along with shredded sharp cheese.

Ernies chili 

1 lb ground beef
1/4 onion
1/4 green pepper
1 pack shelbys chili mix  not too much red pepper
1 can mexican chili beans
1 can diced tomatoes
1 bottle chili sauce
1 cup bottle grape jam ( not jelly)
1 can green chilies

3 chipolte peppers with sauce
1 jar prego sauce 16 oz

 

corn bread
corn chips
baking potatoes
hot dog buns for chilli dogs

Saute onions and green pepper. Brown meat…drain fat . Add tomato sauce, 16 oz of water, spice packet.Cover and simmer for 15 min. In crockpot. Mix chili sauce, grape jam, prego sauce, green chilis, chili beans and chipolte with sauce. Add meat and sauce. Simmer for 2 hours.

  Now the way I like it is on top of a baked potato. So, I place the chili on top of a large baked potato. Then I add shredded cheese and some sour cream.. That's how I like it.. The baked potato calms down the heat of the chili for me. I also like to have a side salad and maybe some sweet cornbread. The following recipe is sweet and moist.

Homemade Sweet Buttermilk Cornbread
Ingredients

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups low fat buttermilk
1 cup creamed corn
1 tbsp butter (split in half)


Directions (serves 20)

1. Preheat oven 375 degrees. You will use 2 9 inch cake pans
2. Mix butter, sugar, and eggs w/ electric mixer till well blended.
3. Sift flour, cornmeal, baking powder, and salt. Add to butter mixture. Add buttermilk and creamed corn. Mix well.
4. Place 1/2 tbsp butter in each pan. Place in oven for 5 minutes till butter has melted. Pour batter in each pan evenly. Bake in oven for 30 minutes or do toothpick test to see if done.

Pineapple Beer

Ree and Francois

         When I told my friends Ree and Francois from Cape Town about trying to make ginger beer, they insisted that I try to make pineapple beer. It sounded strange to me seeing as you use the skins of the pineapple. But they insisted it was very good. So far, they have not been wrong about anything they have suggested I try.
          Here is their recipe for pineapple beer. I trust them to know what they are doing since they are both chemists. I am still waiting for it to ferment all the way. Then I will taste it. I'm  holding my breath Francois!

Pineapple beer

the skins of 2 pineapples

3 cups boiling water

3 cups sugar

1. Remove skins from pineapples. Chop into smaller pieces.
2. Place pineapple skins in a bowl.
3. Pour 3 cups boiling water over the skins.
4. Add 3 cups of sugar
5. Leave it to stand in a warm place for 12 to 18 hours. 
6. Remove pineapple skins from bowl.
7. Drain through a wet cloth into a clean bowl or large measuring cup. the wet cloth will catch all extra small pieces.
8. Place funnel into the bottle you will be using. Pour the strained liquid into bottles and seal them well. 
9. Do not fill to the brim. Leave a bit of space about one inch space. 
10. Let it stand in a cool place for 24 to 48 hours to ferment and then place in the fridge. 
11. Serve ice cold. Can leave in the fridge max 5 days.

Butternut Squash and Kale frittata in springform pan

Butternut kale frittata

I  have a new love, butternut squash, as you can tell from my recent posts. I had a bag of kale i needed to use..and I know i should eat more kale, but sometimes it is just too bitter.I saw quite a few recipes online for butternut squash frittatas, so I combined a few to suit my likings. I do not have a fritatta pan or a cast iron skillet because i cannot lift it. As my son Jason says it would flip me over backwards sommersaulting just trying to lift it.

So first for this recipe you must set  parchment paper on top of the bottom of a  9 inch  springform pan. Then clamp the ring down around it..yes the paper will stick out of the sides ..that is ok. Grease the paper and side with non stick cooking spray.
Preheat a cookie sheet to 400.
 Now for the ingredients you will need:

1/2 lb ground white turkey
1 T olive oil

2 c  butternut squash peeled and cubed (this is a chore in itself..butternut is not easy to cut)
1 onion diced
4 oz mushrooms sliced
1 cups kale, torn into bite size
1 T sage and basil
1 tsp oregano
8 eggs
1/2 c cream or milk
1 cup mozarella cheese shredded
salt and pepper to taste
1 shake of Mrs. Dash seasoning

Preheat oven to 400

• Cook the turkey over medium high heat and set aside
• Add oil and butternut to squash. Cook for 7-10 minutes until tender and set aside
• Add oil, onion and mushrooms and cook for 7-10 minutes until tender.
• Add the kale and saute for 3-4 minutes until wilted.
• Mix the turkey, butternut, onion, mushroom,kale, mozarella cheese into a large bowl and place into springform pan. Mix eggs, cream,Mrs. Dash, salt and pepper until well blended. Pour over the mixture in springform pan.Remove the preheated cookie sheet from oven and place springform pan on top of it. Place in oven and bake for 25-35 minutes until center comes out clean with a knife when tested.
• Serve with a crisp salad. 

Creme Brulee without a blow torch

Jessica and Istvan Jordaan wedding day

Safari Trip in South Africa

                   While in Capetown recently for my daughters wedding, we went on a safari day trip. We left one morning for the safari and was quite cozy with 6 of us in the vehicle. I got to sit next to my future son in law. I sat next to the window in the middle row and he sat in the middle. Now I am 5'1" and he is 6'4". It was a most interesting ride. I kept putting my elbow on the window button and would wonder why the window was going down. Even after realizing it was my elbow that was making the window go down, I still would accidentally hit it and interesting words would come out of my mouth.
                  We stayed at a beautiful lodge. Our rooms were simple,elegant and comfortable.  We all had a great time, We had a fabulous tour guide for our safari. We started out about 5 p.m. and was surprised at how quickly it got chilly. I had to put a blanket/raincoat over me to stay warm. It was mesmerizing to see wild animals so close. We were out for about 2 hours and by the time we got back we were all very hungry. The banquet hall was filled with all kinds of foods and delights. My favorite though was the creme brulee. I had never had it and when I took one bite I was enthralled with the taste. I had to have another one.  So, tonight for our Shabbat dessert I will attempt to make creme brulee. I went searching for a bakers blow torch and could not find one. So I ended up just broiling the sugar crust at the end. I am still on the hunt for a bakers blow torch. I forgot to take pictures when i was done. I will add them next time I make it.

CREME BRULEE

For Custard

3 cups boiling water
3 egg yolks 
1/2 c confectioners sugar
pinch of salt
1/2 t vanilla extract
1 1/2 cups heavy cream

• Heat oven to 275.
• Boil 3 to 4 cups of water and keep ready to add later.
• Whisk eggs in a medium size bowl. 
• Add to the bowl confectioners sugar and a pinch of salt. Whisk together.
•  Add a drizzle of cream and whisk it into the egg mixture. Then add whisk in the rest of the cream.
• Pour the mixture through a sieve into another bowl.

Pour the mixture (custard) into 4 ramekins or oven safe small bowls.Place the bowls in a large baking dish.Fill the bowls as close to the top as possible.

• Place the baking dish in a preheated oven and pour 3 cups of boiling water into the baking dish around the ramekins.
• If the custard is less than an 1 deep in a shallow dish, bake it for about 30 minutes. if the dishes are narrow and taller and the custard 2 inches deep , bake for at least 50 -60 minutes.
• The custard is done when you nudge it wiggles from side to side. There should be no liquid in the middle. The custard will firm up in the fridge.
• Carefullly remove the pan  from the oven when it has set ( jiggly but not liquid stage).
  Remove the ramekins from the pan and let cool for 5 minutes. Refrigerate for at least 30 minutes.

For sugar crust
1/3 cup sugar

• take the ramekins out of the fridge and pat the tops dry with a paper towel.
• Sprinkle a fine even layer of sugar over the tops. Shake the ramekin back and forth to even out the sugar. Tap out any excess sugar.
• Move your top rack to the highest position in the oven, close to the broiler. Place on the top rack and turn on the broiler. broil for 5  to 10 minutes.Remove when golden brown and bubbly.

STUFFED ZUCCHINI BOATS

We have a lot of summer squash and zucchini growing in our garden. My husband brought in 2 gigantic zucchinis in the house from the garden. I love to make stuffed zucchini.

3 medium sized zucchini, halved lengthwise and pulp scooped out and set aside
1 cup diced tomatoes,( I use grape tomatoes halved)
1 cup diced mushrooms
1 cup onion diced
3 garlic cloves, minced
2 slices of bread toasted
1 T fresh basil
1 ts oregano, thyme
1/2 ts parsley
salt and pepper
1 T olive oil
1/2 c Parmesan cheese

Preheat oven to 425. Slice zucchini longways in half. Scoop out pulp and reserve to side. Place zucchini on cookie sheet. Drizzle olive oil on zucchini and salt and pepper lightly. Bake for 15 minutes. Remove from oven.
Dice leftover zucchini pulp. Over medium heat, saute onion and mushrooms for 5 minutes or until tender. Add garlic and saute for 1 minute. Add tomatoes and chopped zucchini pulp.Saute for one minute. Remove from heat.
Toast bread and then butter. Tear into pieces and add to food processor with herbs. Pulse into breadcrumbs. Remove from processor and add to large bowl. Add parmesan cheese and mix. Fold in sauteed vegetables. Spoon out mixture into zucchini boats and fill. Place zucchini back in oven for 15 more minutes. Remove from oven and serve with salad.

Enjoy

The easy way to clean Silverware

                                                                                                                 All I can say is unbelievable. I would have never believed this until I tried it myself. My friend Claudia told me about this and I was highly skeptical. Every Friday night we have a nice Shabbat meal. I like to set my table beautifully and like to change the tablescape often. Sometimes I set the table in silver and light blue. Keeping the silver clean can be a daunting task. My eyes popped out of my head when I tried this. I could not believe how fast this worked on my silverware. I have not tried it yet on pitchers, bowls, candlesticks etc.

So for those of you who have been blessed with real silver and appreciate its beauty, here the fast and easty way to clean your silverware. I will write about two ways to do this. I was warned that there was a chemical smell so I opted to adapt this to my outside sink.

You will  need

1. heavy duty tin foiil
2. baking soda
3. boiling hot water

First line your sink with tin foil (or line a large casserole dish with tin foil). Boil a quart of water. Place silverware on top of foil. Cover silverware with baking soda. 

Pour boiling water over the silverware and voila in seconds the silverware is clean. It is the interacting with the tin foil that cleans it. This will not work if you do not use tin foil.

before

after

My sweet Mom!

Lorraine Pomerleau Huard 1927-2008

My Mom in black and white

My mom, was the kindest person on earth. She was a great mom and a champion of encouragement.

 My Mom

My mom and her grand kids

My Mom and I

Here is a song I wrote after my Mom had her first heart attack in 1997. At the time I was working very hard teaching acting and singing at multiple locations across the county. My Mom went in for a triple bypass which the nurses told me was a pretty common procedure and that she would come through very easily. So, I was shocked when the doctor came out during a very long surgery and told me to prepare myself for my Mom's death. He was having a hard time getting her off the heart machine. I was so stunned that I couldn't pray...so I called my dear friends Bud and Naomi and Bud stepped up to the plate and prayed when I couldn't . I  have to say there have been very few times when I couldn't pray and that was one of them, but thank God for friends who will step in and run to God for you. My mom did come through the surgery and was with us another ten years.

 I don't know about you, but somehow I had the mentality that my mom would be around forever. How I miss her and wish I could be lavishing on her today as she did for me so many times.

 I wrote this song in one afternoon shortly after her surgery. This is a home recording with poor audio. I would to someday make a more professional recording of this

A message to my kids

Oh my precious babies, Joy, Joshua, Jason, Jessica and Jeremy

How I love you so much each and every one of you. Looking back over the years, motherhood  has been truly a blessing. I never thought I would love motherhood but I can honestly say from the very depths of me that I am truly grateful that God guided my life in that direction, for it has been one of the greatest privileges to be your mom. I could not have asked for better kids. I loved being a mother to you...rocking and holding you for hours on end and soothing your cries. I loved all the laughter and silliness we have shared. I loved being able to share our Savior with you and homeschooling you. Those were very precious years.

Joy Nicole

 At the onset of motherhood, holding you in my arms,my firstborn, Joy, I fell in love with you and fiercely loved and protected you to the best of my ability. You were so much fun to play with and dress up in all kinds of girly clothes.You were, and are such a joy in my life.

Joshua Adam

18 months later Joshua entered this world rather quietly. A teeny tiny boy, with big blue eyes. You slept all the time in the first few months. Joy was thrilled to have a baby brother and her maternal instincts kicked in even at a year and half old. Now, you had another protector to watch over you besides your Dad and I. You were a quiet baby and would look at me with such adoring eyes that would make any mothers heart melt.

Jason Steven

2 years later Jason joined our family one October. You were always smiling. You melted the hearts of any woman that picked you up, including mine. Josh loved having a younger brother to play with and the 3 of you would get into more mischief. Oh the pranks you played on young babysitters.

Jessica Hope

Another 2 and half years later, Jessica was born. She was greatly anticipated seeing as I had miscarried between Jason and her. Now, Joy had a little sister to play and watch over. You silently watched the others get into more trouble and learned how to not get into trouble. Your bothers and sister could not understand why you never got spanked and to this day still taunt you about it.

Jeremy Cordell  12/19/1992-12/23/1992

And lastly came Jeremy, only here for 5 days.  Your Dad, held little Jeremy in his arms as he slipped out of this world and into Jesus's arms. What a profound impact you made on our lives. We will never forget you Jeremy.

I am vastly aware of my shortcomings and can only thank God that He honored my humble prayers that in my shortcomings He would fill in those gaps where it was impossible for me to do.

Below are some of the songs I recorded in the mid 80's. I sang goodnight kiss to Joy and Josh almost every night  in the rocking chair hour. The recordings are old, so clarity is not the best. The masterpiece song takes a few seconds to start..so hang in there.

butternut squash patties

Jessica and Istvan Jordaan 

A note to Jessica and Istvan,

Just this week I tried butternut squash for the first time in the form of butternut squash fries. They were awesome with the maple sauce. I did not use the whole butternut, so with the remainder your Dad suggested I try making them into patties, like sweet potato cakes. Now, Jessica, my youngest daughter can make some outstanding sweet potato patties. I still have not quite mastered them yet Jessica, so please send me your recipe so I can post it on my blog.  I have to warn you ahead of time  a butternut is difficult to peel and cut. So, ask that brand new husband of yours to help you.

Here is the link for the following recipe.
http://paleoaholic.com/paleo/paleo-butternut-squash-cakes/

PALEO BUTTERNUT SQUASH CAKES RECIPE

 

Ingredients

• 1 butternut squash, peeled and roughly chopped
• 1 Tbsp Chives
• 1 Tbsp onion powder
• ½ cup red onion, finely chopped
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• coconut oil

Instructions

1. Steam the butternut squash until they turn tender
2. Once tender mash into a fine pulp.
3. Season the mashed pulp with onion powder, salt and pepper
4. Add Sage, red onion and chives.
5. Preheat skillet on medium with coconut oil

6. Ladle mixture into pancake shapes and cook until brown and crispy on both sides.

Enjoy

Cheesy Squash casserole

We have a little garden growing the backyard. Right now summer squash is just starting to produce, so with the first squashes my husband has requested a squash casserole. I love this recipe and try to use garden flavor ritz crackers. I find it gives it a great flavor. I have tried many squash casserole reicpes but I love Paula Deans the best.
Below you will find Paula Deans recipe.
http://www.foodnetwork.com/recipes/paula-deen/cheesy-squash-casserole-recipe.html


Cheesy Squash Casserole

Ingredients

• 1 tablespoon vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan
• 1 cup shredded sharp Cheddar
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Quesadilla Burger with Butternut Squash Fries!

A note to Anne and Josh

Josh and Anne Machamer

Anne and Josh you HAVE to try these fries..they are off the chart. I have never had butternut squash before...they taste very similar to sweet potato fries and the maple sauce that goes with is such a beautiful marraige of sweet alongside with the spicy quesadilla burger. Wish you could have been here to experience these with us...I was so happy..Usually recipes take a lot of tweaking before they are eatable. 

found the recipe here

http://www.food.com/recipeprint.do?rid=357124

 Quesadilla Burgers

• 2 (10 inch) flour tortillas
• 2 tablespoons butter, softened
• 1/3 cup shredded monterey jack pepper cheese
• 1/3 cup shredded cheddar cheese
• diced onion
• diced canned jalapeno
• bacon (cooked and crumbled) (of course mom did not use this)
• southwest seasoned hamburger (recipe follows)

Southwest Seasoning mix for burgers

• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• crushed red pepper flakes (to taste)
• 1 teaspoon salt (I didnt measure)
• 1 tablespoon dried oregano

Directions:

1. For hamburgers:.
2. Combine all seasoning ingredrients. Use one heaping Tblsp of seasoning mix per pound of hamburger meat. Mix into hamburger meat until well combined. Fry or grill. ( I used George Foreman grill).
3. Assembling the complete burger:.
4. Heat a large frying pan over medium heat. Spread butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan- but not all the way to the edges. Put the tomato, onion, bacon and jalapeno over the cheese, add the cooked seasoned burger and cover with the other tortilla butter side up (like a grilled cheese sandwhich). When the bottom is browned, about 45-90 seconds, flip the quesadilla and grill the other side. Remove the quesidilla from the pan and using a pizza cutter, cut throught the middle. Serve.

   
   

   Butternut Squash Fries

Ingredients

1 butternut squash (about 2 pounds)halved lengthwise, seeded and peeled
2 teaspoons extra-virgin olive oil
1/2 cup creme fraiche or sour cream
2 tablespoons pure maple syrup
3 tablespoons coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

2 limes, cut into wedges

Directions

1. Preheat the oven to 425 degrees . (Anne you might have a tough time cutting the squash...if Josh is home ask him kindly if he would cut it for you.) Cut the squash into 1/2-inch-wide sticks about 3 inches long. In a large bowl, toss the squash with the olive oil. Spread in a single layer on a foil-lined baking sheet and roast until golden and tender when pierced with a knife, about 35 minutes.
2. Meanwhile, in a small bowl, stir together the creme fraiche and maple syrup until combined. In another bowl, combine the salt, cumin and chili powder. Sprinkle some of the seasoned salt on the squash fries and serve with the maple cream, remaining seasoned salt and lime wedges.