Tag Archives: recipe

Mom’s Goulash

September’s meal for Refuge Ministries, Mexico, Missouri was an old favorite of ours which was published in the Centennial Baptist Church cookbook shared by Frankie Levingston, the mom of my dear high school chum, Sharie Levingston.

Mom’s Goulash 

INGREDIENTS:
1 lb ground beef (i use our home raised fully grass-finished beef)
2 cups pasta
3 cups chopped tomatoes or 1-15 oz can sauce
1/2 cups chopped onion
1/4 cup chopped peppers (we prefer green beans, okra, or such)
1/4 cup Parmesan cheese, grated
1 cup cubed cheese (use your favorite)

DIRECTIONS:

Prepare pasta as per package instructions, drain, set aside.  While pasta is boiling, brown ground beef in a large skillet with chopped onions, add tomatoes or sauce, with optional vegetables.  Stir to just mixed, then add pasta.  Mix carefully then sprinkle about 1/4 cup Parmesan cheese over top along with the cubed cheese.  Replace lid and put on low heat until cheese starts to melt.  Serve over bed of lettuce if desired.

Prep time:  25 minutes

Servings: 6

Author:  Frankie Levingston, Centennial Baptist Church (Mexico, MO) cookbook.

My photos show this recipe multiplied by 10 to prepare enough for the Refuge plus have some meals to deliver to friends and neighbors who are recovering from surgeries.

IMG-4694
Brown the ground beef along with the chopped onions.  Oh, if you forget to put the onions until after the beef is browned, it’s okay, just go ahead and add them.
IMG-4693
My garden produced bunches and gobs of Asian Long Pole Beans, so i chose them for my recipe.  Fresh beans need to be precooked before adding to Mom’s Goulash.  Mine are cut into 1/2 inch length pieces and I added 1 gallon of them.
IMG-4695
Pasta, pasta – Here i’ve placed 14 cups dried pasta to boil, still had to add water and as you can see just BARELY had enough room in this huge pot.  Be careful, pasta really expands.
IMG-4696
Thankfully, a friend had given me a 33 quart canning pot a few years ago.  Always enough room to stir together all the ingredients.  I did soften and melt the cheese before adding it.
IMG-4697
Filled my roaster with Mom’s Goulash to take to Refuge Ministries and prepared the rest for delivery to neighbors.

Hope you enjoy preparing and serving this easy, inexpensive, and tasty dish.

Cheers!

tauna

IMG-4739

Ultimate Recycling

The most recent issue of Rural Missouri carried a short article on composting.  I never seem to get around to building a compost pile, but i compost all the time on the fly.  I compost straight into the garden or pasture.  The less materials have to be handle the better in my book.  BUT, on a small scale with limited space for growing plus needing a place to ditch those apple cores and coffee grounds, backyard or porch composting is awesome!

Composting:  The Ultimate Way to Recycle

Author,  Pamela A. Keene bases her article on the expertise of Joe Lamp’l, founder of www.joegardener.com and “Growing A Greener World” television show.

Backyard Composting: A Simple Recipe for Making Great Compost

 

Happy Gardening!

tauna

Deep Fried Plantain

From my friend in Democratic Republic of Congo!  thank you!!!!

plantain-recipe-3.jpg
Slice the peeled plantain into about 1/4 inch thick slices.
Plantain Recipe (1)
Deep fry until slightly golden and floating.  I used coconut oil and with that the heat must be kept super low – it fries at a low heat.
Plantain Recipe (2)
Lift out of the oil with a slotted spoon and drain on napkin placed on a decorative plate for serving.  Tasty snack suitable for dessert!

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.

IMG_2021

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.  IMG_2022

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.

Scottish - Traditional Oven Scones Recipe