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Teriyaki Chicken and Udon Noodles

ter chick

Who doesn’t like a change of pace sometimes. This is a simple entrée full of nutritious vegetables. It takes a while to cut of the vegetables but if you have time constrains you can pick up a mixed stir fry vegetable mix to save some time and pre-cooked chicken strips all in the freezer section. You could also prepare the ingredients on a day you have time to prepare and freeze meat and vegetables. Even the udon noodles could be pre-cooked to an almost cooked stage and then frozen to use later.

For better nutrition buy whole wheat undon noodles.  They will give you more protein and nutrients your body is craving.


8 oz Udon Noodles
2 tsp. Cooking Oil
1 cloves Garlic, minced
1 teaspoons Ginger Root
Red Peppers or mixture
2 carrots, slice diagonal pieces
1/2 cup sugar peas
Grilled chicken strips
Teriyaki sauce
Sesame Seeds & green onions (optional)

Cook Udon noodles according to package instructions. Heat oil in wok or large skillet. Add garlic and ginger and cook 1 minute. Add carrots, peas and peppers and cook for 2 minutes. Add sauce and chicken to pan. Bring to a simmer and cook until chicken is heated through. Remove from heat and add the noodles. Serve with green onions & sesame seeds on top.


Teriyaki sauce

Ingredients for Sauce:

1/2 cup soy sauce
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger

Add all the ingredient into a small sauce pan. Heat on medium heat until the sugar has been dissolved. Let cook and store for later use in a refrigerator for up to 3 days.

Paniolo Breakfast


There is nothing better than a change of pace in what you eat for the day.

1 package Noh Portuguese Sausage Mix
1/4 cup water
1/2 pound ground pork or turkey
1 dozen eggs
1 tablespoon vegetable oil
1/2 cup diced green onion

Combine mix with water. Add to ground meat and mix thoroughly.
beat eggs in a separate bowl.
Heat oil in skillet. Add meat and cook over medium heat until done. Pour eggs over meat and cook until set. Sprinkle with green onions and continue cooking until done.

Serves 6

Fast Food Syle Breakfast-Mexican Sausage Buritto

eggs and mexican sausage


if you like to eat the Breakfast burritos you can make them at home fast and easy.  I take the sausage and start cooking it in a frying pan until it cooked . Then you add the eggs one at time and mix in or have them already scrampled in a bowl and pour into the pan. I like to add one at a time to have one less bowl to clean later.  Sitr until it is all mixed and the eggs are completely cooked. Take a flour tortilla  and put the filling inside about 1/3 of the way up on a tortilla. Start rolling the tortilla until halfway and then fold in both ends. Continue rolling up the flour tortilla over the filling and you with have yourself a breakfast burritos. You can add some shredded cheese on top of the meat mixture, if  desired. Serve with some juice or a small fruit and you will  have a quick and easy breakfast.

In the above photo I served the buritto with a small pear  If you are not able to find Mexican sausage here is a recipe.

You can save them in the fridge for a few day or put them into the freezer to warm up as needed using a microwave or quickly pan-frying.


This is a simple but good Lasagna. You can use any type of meat you like.  Many like to use ground beef.



1 lb sausage, I like to use italian.
1 clove (1 g) garlic; minced
1 tablespoon basil
1 1/2 teaspoon salt
1 can (6 oz) tomato paste
1 can (16 oz) tomatoes
6.5 oz lasagna noodles (8 noodles)
2 extra-large eggs
3 cups cottage cheese
1/2 cup parmesan cheese
2 tablespoon parsley flakes
1 teaspoon salt
1/2 teaspoon pepper (black)
1 lb mozzarella cheese; sliced (thinly)

Brown meat slowly until cooked through, drain. Add next 5 ingredients. Simmer uncovered 30 min.
stirring occasionally.

Cook noodles as directed. Drain. *Option for quicker meal is to use no-boil lasagna noodles. Add an extra 1/2 cup water to the sauce.

Beat eggs: add remaining ingredients, except mozzarella.

Layer half the noodles in 13x9x2 in baking dish; spread half of cheese filling; add half of mozzarella
cheese and half of meat sauce. Repeat.

Bake at 375 about 30 minutes (or assemble early and refrigerate; bake 45 minutes).

Let stand 10 minutes before serving. Serves 8 to 10.


1st Day


Today I am looking at the first day of any real snow here. It is not much. It is about 1-2 inches but the wind is really howling and it is very cold out there. I am glad I am snuggled under the down comforter and just finished my oatmeal with dates and coffee.  This prompt is not a 1st. It was a prompt October 13, 2013 so it is really a repeat. I will therefore repeat with editor changes that I feel will be helpful.

A cross-eyed teacher can keep twice the number of children in order than any other, because the pupils do not know who she’s looking at.  ~Four Hundred Laughs: Or, Fun Without Vulgarity, compiled and edited by John R. Kemble, 1902


It was a normal day for the first day of 1st grade. As normal as any first day of school or so I thought. I have been to kindergarten the year before. That was going to school for just a few hours each day. This was all day. Meeting a new teacher, new classmates and others is always a bit nerve-racking. So I got to the classroom in my new outfit and lunch box really to for the new beginning.

Standing at the back of the classroom I waited with all the others to get our assigned seat. The teacher soon announced my name and told me where to sit. I must had hesitated at this point for a reason unclear to me because  I was to told sit by this boy who I did’nt know.  Maybe he gave me bad vibes, I really can’t explain but I do remember what happened next. 

The teacher said, “Do not worry he will not bite“.  Now I had a brother that used to bite really bad but I can not say that was what I was worried about. My brother was the only one I knew bit others but he was a baby. You expected such things from a little brother. We were 1st graders,not babies. I do not remember if I looked worried or hesitated but I suspect maybe I did since the teacher did say,”Do not worry he will not bite“. Maybe, he gave an evil look; I do not remember. The only think I remember is  the teacher sayuibg, ” Do not not worry he does bite.

So I sat down not expecting anything to happen. Then it happened. He bit me. He bit me on  the arm. Being a girl with brothers, I suppose, my first response was to hit him back but not with a slap but with a fist. I was then directed to a chair on the other side of the room.

I do not remember anything else of 1st grade including the teachers name or even what she looked like. I do not remember the boys name or even seeing him again. Nothing else happened that year. It may had been a warning to others not to mess with me. At least that year.

All Grown Up And Olie Bollen (Dutch Fried Puffs)

I remember that day as a teen that suddenly I did not want to grow up. I do not remember the circumstances but I remember feeling dread about becoming an adult. As a teen I was very interested in trying new things and had a huge desire to grow a garden. Both my grandfather and father were interested in gardening. My father was more into lawns and landscapes. We had a Dichondra lawn during that time. I have never seen another lawn like his which is not really grass but a ground cover.

Later as a teen my mother received a GOURMET magazine subscription as a gift. I do not remember her reading the magazine since when was more into food with only salt and pepper but I used to read it from front to back intrigued with all the food and places. I was not able to make most of the recipes but one time I did try a peanut chicken recipe. To be honest it was not all that good. It had too much peanut butter. Later and especially ten years ago I was trying all types of recipes but have now gone to just making normal American dishes.

New Years is coming so I might consider Dutch Fried Puffs to celebrate with.

Olie Bollen (Dutch Fried Puffs)

Chopped apples or mincemeat can replace the currents.

Vegetable oil
3/4 cup milk
1/2 cup sugar
1/4 cup vegetable oil
2 eggs
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
2 1/2 cups all-purpose flour
1/2 cup currants or raisins (optional)
1/2 teaspoon ground cinnamon

Heat oil (2 to 3 inches ) to 375 degrees F. Beat milk, 1/2 cup sugar, 1/4 cup oil, the eggs, baking powder, salt, mace and 1 cup of flour in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir remaining flour and the currants.

Drop batter by teaspoonfuls into hot oil. Turn puffs as they rise to the surface. Fry until golden grown, 2 to 2 1/2 minutes on each side, Drain on paper towels, Mix 1/4 cup sugar and the cinnamon. Roll puffs in sugar mixture.


In response to The Daily Post’s writing prompt: “All Grown Up.”

Pumpkin Praline Pie


This delicious and different pie was found in a old  Better Homes and Garden holiday baking magazine. This pie is sure to please family and friends who like chocloate, pumpkin and cheesecake flavors.


12 ounces cream cheese
1/3 cup granulated sugar
1 egg
1 teaspoon finely shredded orange peel
Pastry for a Single-Crust Deep dish Pie
1   15-ounce can pumpkin
3/4 cup granulated sugar
2 teaspoon pumpkin pie spice
3 eggs
3/4 cup half-and-half or light cream
3/4 cup broken walnuts
1/2 cup milk chocolate covered toffee pieces or shoppe English Toffee Bars
1/4 cup packed brown sugar
Hot fudge sauce

In a medium bowl, combine cream cheese and the 1/3 cup granulated sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stir in orange peel. Cover and chill for 30 minutes.

Preheat oven to 375 degrees F. Prepare pie pastry. On a lightly floured surface, flatten pastry ball slightly with hands. Roll dough into a circle about 13 inches in diameter. To transfer pastry, wrap it around the rolling-pin. Unroll pastry into a 9 1/2 to 10 inch deep-=dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high. Do not prick pastry.

For pumpkin filling: In large bowl, combine pumpkin, the 3/.4 cup granulated sugar, and the 2 teaspoons pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture in pastry-lined pie plate. Carefully spoon pumpkin filling over cream cheese. To prevent over browning, cover edge of pie with foil,  Bake for 25 minutes.

In small bowl, combine walnuts, toffee, and brown sugar, Remove foil from pie, Sprinkle with nut mixture.

Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill pie within 2 hours. If desired, garnish with hot fudge topping and more pie spice.

Turkey – Vegetable Soup

Turkey Vegetable Soup
I have no problem figuring out what to do with my left over turkey. My favorite is thisTTurkey-Vegetable Soup I always make after thanksgiving. This year I will be canning to later. 
Soup Base
2 tablespoon vegetable oil
1 medium onion; chopped
1 medium carrot; chopped
1 medium celery; chopped
1 turkey carcass; chopped into large pieces
4 parsley sprigs
1/3 teaspoon dried thyme
1 bay leaf
1 teaspoon Salt
1/4 teaspoon black pepper

2 tablespoon unsalted butter or oil
1 large onion; chopped
2 medium carrots; chopped
2 medium celery; chopped
2 garlic clove; chopped
4 cups bite size pieces of turkey (1 pound)

To make the soup base, in a large pot heat the oil over medium heat. Add
the onion, carrot and celery, cover and cook, stirring occasionally until
softened, about 5 minutes. Add the turkey carcass. Pour in enough cold
water (about 3 quarts ) to cover carcass by at least 1 inch, Bring to boil
and skim off any foam.

Add the parsley, thyme, bay leaf, salt and pepper. Reduce the heat to low.
Simmer, uncovered, adding more water as needed to keep the carcass covered,
until the broth is well flavored, at least 2 and up to 4 hours.

Place a colander over a large bowl or pot. Pour the soup base through the
colander and discard the solids. Let the base stand for 5 minutes, then
skim any fat from the surface. ( this can be frozen up to 3 months.)

To make soup , in a large pot put oil or melt butter over medium heat. Add
the onion , carrots, celery and garlic, cover and cook , stirring
occasionally until the onions are golden, about 6 minutes, Add the soup
base and parsley and bring to boil. Reduce heat and simmer for about 1
hour. During last 10 minutes add turkey. Season with salt and pepper.


Amish: Add 2 boiling potatoes, peeled and cut into 1 inch cubes, and add
during last 20 minutes. during last 10 minutes add 8 ounces of dried wide
egg noodles, and cook until tender. Season with 1/4 teaspoon crumbled
saffron threads or more for taste.

Rice: Add 1 cup rice during the last 30 minutes and cook until tender.

Peas: Add during last 20 minutes

Travel Time On Sunday to Pueblo, Colorado




It was a trip to Colorado on Saturday. It made quite a day to drive there and back but we did it. Colorado not surprisingly looked a lot like Western Kansas until you got closer to the mountains and it became more desert like with yuccas and and other dry climate plants. The  prairie became shorter the closer to the border until it was not a prairie at all.  Foothill Grasslands, Flat to Rolling Plains- Moderate Relief Plains, Rolling Sand Plains were eco-regions we traveled in Colorado, mostly the Piedmont Plains and Tablelands in Colorado. 

After a short visit with a family member it was off to check out PuebloColorado. We did not have much time so decided to check out the river walk area. It was a beautiful day for a walk. 


Heading back towards Kansas we took another route through La Junta and a quick stop at Site of the Sand Creek Massacre National Historic Site.


It is very dry out here in eastern Colorado and western Kansas and some of the wheat does not look good.

Zip Up


Most of the time it is just better for me to keep it to myself. Although I am a person who tend to contemplate and tend to try to understand other points of interest it seems others find me that get upset when I post my point of view on the situation. I have mostly given up Facebook because of this. I am tired of these types getting upset with their of views.

So every day it seems I keep quiet. It is not worth disturbing the peace and may be stoking the fire of polar opinions rather than offering a paradigm-shifting view. I found  nuanced opinions start like wildfires. There is too much emotion in people opinions. I am stepping back now and keeping out from canning without USDA approved methods to another hotly debated topics.

Today I have not gotten there but I am sure I will. I have not gotten on Facebook yet. Maybe I shouldn’t.

So have you checked out the others. Here are some other posts on the subject.




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