Made these for Sunday lunch when June and Jerry came for a visit. Still trying to figure out how to insert printable recipes. Sorry – just not very techie. But these are good waffles. Cheers! tauna
Tag Archives: recipe
Favorite Recipe Plugin on WordPress?
Just throwing out this question to my foodie bloggers and others who print them off to use. I don’t make any money with my blog, but enjoy jotting down favourite family recipes which others seem to like. So, not looking to spend a lot of money on a recipe function, but still something user-friendly and print off nicely. What are ya’ll using that you like?
Thanks in advance for any and all help!
Cheers!
tauna
Quiche
Encouraged by the wonderful recipe, Broccoli Mushroom Cheddar Quiche published by Cooking With A Wallflower last month, i pulled together what ingredients I had and then tweaked it a bit to meet our tastes, discovering along the way that despite adoring black olives, i did not like them in my recipe! Unfortunately, I did not have mushrooms and i think that those will be much preferred. BUT, here’s my recipe for today – easily tweakable for your own tastes.
Broccoli Cheddar Quiche
Crust:
- 1 cup coconut flour
- 2 cups almond flour (i grind almonds)
- 1/2 cup sesame flour (i grind sesame seeds)
- 1 cup shredded provolone
- 1 1/2 teaspoons Real or kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons ground oregano
- 2 large eggs
- 1/2 cup melted beef fat (grassfed beef bones) (olive oil or melted butter will work)
Mix it all together with a fork and press mixture into a buttered 9-inch pie dish. Cook in a 350°F oven for 12 minutes.
Pie filling Yummies
- 1 cup cooked and crumbled home made beef sausage
- 2 cups broccoli florets (rinsed and patted dry)
- 2 or 3 dientes garlic, peeled and chopped
- 1/2 cup sliced black olives
- 4 large eggs
- 1 cup real milk
- 1 cup monterey jack cheese
- 1/2 cup cheddar cheese
Crumble and cook your homemade beef sausage in a saucepan with a lid. Once it’s done, remove with a slotted spoon leaving the drippings in the pan and add slice garlic. Saute those for a couple minutes, then add sliced olives and broccoli florets. Cover and let simmer just to steam the broccoli a bit. Don’t cook it until it gets soggy.
Mix the sausage back into the broccoli, etc. Pour off any excess moisture, but i didn’t have any. Dump the lot into your cooked pie shell. Spread the 1 cup of Monterey Jack cheese kind of over the top and mix in a bit maybe. Then whisk together the milk and eggs. Pour that over all the mixture, then top with the 1/2 cup Cheddar cheese.
Bake in a 350°F oven for 45 minutes. I stuck a toothpick in the middle right at 45 minutes and it was spot on perfect done. Let it stand maybe 15 minutes before slicing into 6-8 pieces. Serve warm.
Now, here’s an important note about the crust. Unless you want an extra thick crust, you’ll find that you have about 1/3 of it left over. Not wanting any to waste, i went ahead and buttered the end of this stone baking pan and spread it out and cooked it along with the quiche, but it’s only going to need cooking about 20 minutes! This makes really tasty crackers. 
Enjoy!
tauna
Traditional Scottish Oven Scones
Although, I’ve made these before, I used granulated sugar. This time, however, i had planned ahead and purchased caster sugar (we call it Baker’s Sugar here in the States or look for ‘superfine’) and, WOW! what a sweet difference.
Traditional Oven Scones (from Scottish Cookery, Lomond Books, Ltd, Browburn, Scotland)
1 3/4 cups white flour (i haven’t tried whole wheat or other flours)
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3 tablespoons caster sugar
1/2 cup milk
Preheat the oven t0 220ºC/425ºF/Gas Mark 7, 15 minutes before baking. Sift the flour, baking powder, and salt into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs Stir in the sugar and mix in enough milk to give a fairly soft dough.
Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out until 2 cm (3/4 inches) thick and stamp out 6.5 cm (2 1/2 inch) rounds with a floured plain cutter.
Place on an oiled baking sheet and bush the tops with milk (do not brush it over the sides or the scones will not rise properly). Dust with a little plain flour.
Bake in the preheated oven for 12-15 minutes, or until well risen and golden brown. Transfer to a wire rack and serve warm or leave to cool completely. The scones are best eaten on the day of baking but may be kept in an airtight tin for up to 2 days.
Enjoy!
tauna
Note: I baked these on an ungreased stone pan, sides not touching.
French Cheese Braid (Natte)
Here’s an easy, delicious, and gorgeous recipe i tried for the first time and was pretty successful! Taken from my old Betty Crocker International Cookbook. When i posted it on facebook, a friend noted that it would make a great Challah bread for Shabbat and some of YHWH’s Feasts! Unbeknowst to me at the time, the little write up for the recipe in the cookbook suggested exactly that!
French Cheese Braid
“The rich yellow dough used to make this braid (the French call it natte) is similar to the Jewish holiday bread called Challah, but somewhat richer in flavor and flecked with bits of cheese. It is delicious as a luncheon or light supper bread served with soup and salad.”
1 package active dry yeast (i use 1 tablespoon)
3/4 cup warm water (105F to 115F)
1 tablespoon sugar
1 teaspoon Real salt
3 eggs
1/2 cup butter, softened
3 1/2 to 4 cups all-purpose flour
6 ounces Swiss or Gruyère cheese, shredded or diced (about 1 1/2 cups) (i use mozzarella or cheddar)
olive oil
1 egg yolk
2 tablespoons water
Dissolve yeast in warm water in large bowl. Stir in sugar, salt, eggs, butter, and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. (I use my Kitchenaid mixer with a dough hook). Place in a greased bowl; turn greased side up. (i spray the dough and bowl with my Misto olive oil sprayer and leave the dough in the same mixing bowl). Cover; let rise in a warm place until double, 1 to 2 hours. Dough is ready if indentation remains when touched. (If you can’t find a warm spot in your house, set the bowl in a bowl or pan of hot water)
Punch down dough; knead in cheese until well distributed. Divide into 3 equal parts. Roll each part into a rope, 15 inches long. Place ropes together on lightly greased cookie sheet. Braid ropes gently and loosely; do not stretch. Pinch ends to fasten; tuck under securely. Brush lightly with oil. Let rise until double, 40-50 mintues. (May have to set your sheet on top of the pan of hot water again)
Heat oven to 375F, Beat egg yolk and 2 tablespoons water slighty; brush over braid. Place on oven rack below center of oven. Bake until braid sounds hollow when tapped, 25 to 30 minutes. If braid is browning too quickly, cover loosely with aluminum foil.
My experience is that this baked fully at 25 minutes and the braid needs covering at about the 18 minute mark.
lovely texture
This is perfect bread to accompany soup!
Cheers!
tauna
Brown Broth for Liquid Diet
So, why the liquid diet postings – well, my father-in-law just went through terrible pain and finally surgery to pull his stomach down through his diaphragm so that it was no longer in his chest cavity! There were a lot of problems this caused, so we all hope that he will be able to heal now. To start, however, he is on a 2 week liquid diet, so the challenge is to provide high calorie, palatable liquids so he can gain enough strength to keep going. Especially when he doesn’t even have an appetite.
We had just butchered a beef and i had asked the butcher to throw all the big bones in sacks for the dog, but now I’m cooking them for bone broth before letting the dog have at them. I pack a 3 gallon stock pot with beef bones and fill with water. Bring to a boil (be ready because this full pot will boil over and make a mess the minute you turn your back!), then turn down the heat for a slow boil about 5 hours.
Using tongs, I remove the bones and place in one of those big popcorn tins. The stock will be reduced to about 8 cups. Let this cool overnight, so that the fat that hardens on top can be removed easily. I’m not completely sure that removing all that fat is good, so i typically leave few tablespoons. It sure is extra calories, which are needed, but sometimes too much fat can cause indigestion and i certainly want to avoid that.
Once this stock is made, it can be used to prepare different flavors or use it as is with maybe a bit of Real salt (which has minerals) to taste.
Here’s what i added to one quart and Jerry really liked it:
8 peppercorns
1 tsp powdered or 5 whole cloves
1 bay leaf
1 tsp thyme
1 tsp powdered celery
1 tablespoon Real salt
1 large onion, quartered
Bring to boil, then turn down heat and simmer about an hour. Strain through doubled cheesecloth into a heat proof jar. I use a regular canning jar which makes it easy to transport up to his house. This way, he can pour out what he wants to warm up each time he feels he can eat something.
The report this morning was that he really like this combination!
Cheers!
tauna
Note that this broth is a far cry from broth purchased in the store. When this broth is cool, it is very gelatinous indicating its source is more than water and flavour. Our cattle are pasture finished with no grain or antibiotics.
Garlic Burger Buns
Lunch today is easy:
Roast bone-in square cut lamb shoulder from home raised sheep
Cubed butternut squash sauteed in butter from grassfed cows
Garlic Burger Buns – homemade with organic ingredients – today i made 12 buns with the same recipe – plenty big.
Recipe from page 39 Kathy Casey Cooks cookbook – chef on the American Queen Steamboat
Makes 6-12 buns
1/2 cup milk
1 tbsp olive oil
2 tbsp sugar
1/3 cup warm water (90°F to 110°F)
1 package dry yeast (2 1/4 tsp)
2 eggs
3 cups all-purpose flour
3/4 tsp salt
1 tbsp finely minced garlic
Coarse ground salt for sprinkling
In a small bowl stir together the milk, olive, oil, sugar, warm water, and yeast. Stir to dissolve yeast and let sit about 10 minutes then pour into a large mixer bowl.
Whisk the eggs in a small bowl and add all but 1 tbsp. to the liquid ingredients, reserving the extra for brushing the bun tops. Mix in flour, salt, and garlic with paddle attachment until incorporated and then change to a dough hook. Mix with dough hook on medium speed for about 3 to 4 minutes, as needed, to make a smooth, moist dough. Knead until smooth. Place in a large greased bowl, cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down and divde dough into 6 pieces. Roll into balls and let rest 10 minutes covered with a towel. With a well-floured rolling pin, roll balls into 4-inch rounds. Place on a greased baking sheet. Cover lightly with a towel and let rise until almost doubled.
Meanwhile, preheat oven to 350°F.
In a small bowl, whisk remaining egg together with 1/2 tbsp water. Brush the tops of the buns lightly with egg wash, sprinkle lightly with coarse ground salt and place in overn.
Bake about 15 to 20 minutes, or until golden brown. Cool buns on a rack.
That’s the recipe, but i usually make 8 buns with this r
