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Category: In the Kitchen (page 1 of 9)

Winter Salad with Roasted Squash and Pomegranate


Included in our Bountiful Basket this week were two pomegranates, a head of lettuce, many bell peppers and a  winter squash. Pomegranate and squash are not part of our usual diet so I wanted to come up with a way to use them. This salad was a perfect use of the squash and one pomegranate.

Winter Salad

One butternut squash, roasted

One onion roasted

Romaine and other lettuce cut or torn into pieces

One cucumber sliced

One pomegranate seeds removed


Make a salad but butting the lettuce in the bowl and top with the squash, onion, cucumber and pomegranate seeds.

Enjoy with a dressing of your choice.


Instant Pot Beef Stew for Two


Canning and Drying Potaotes

Canning and Drying potatoes is a bit of a chore but after all of the peeling, chopping and putting into jars you have food that is nice for quick meals. I can the larger potatoes in chunks and the smaller ones in whole for new potatoes. Some of the larger ones I also dry for usage later.



I have canned slower this year and have only canned 3 jars so far and started drying three levels. I am always amazed at how much they shrink. In the picture above the tray was totally filled, but after a few hours, the tray  is only about 1/4 full.

I do not post canning and drying recipes so if you are interested I suggest going to

National Center for Home Food Preservation logo

A lot of people will tell you their (mother, grandmother or other) always canned this way. However, some germs that can make you sick are more common some places. Why take that chance?

Turkey Bird Hits the Pot




One of my favorite events after Thanksgiving is the Turkey soup. Forget the crowds and hustle and bustle of shopping but give me some warm soup. It is normally an hour-long affair but this year I decided to use my Instant pot pressure cooker. It was great after putting the carcass into the pot with water and vegetables I had soup in 20 minutes.




It does not look fancy and really not all that attractive with its brownish mass but it sure tastes good. Soup is one the hardest items to take pictures of since it lacks texture from above. This soup looks like a grayish mass but adding some flowing greens on top of the soup could add some attraction or just  put a ton of crackers on top.

Anyway, I am one of the people who could do without turkey but like the soup. I made a very simple soup that could have ingredients added or deleted.  However, if you prefer noodles, I would suggest adding cooked noodles after the soup is cooked. Be very careful with taking all the bones out. With this method, all the cartilage falls off too but it is soft. Still it might gross you would it you take a bite of it. You might want to let it cool to do this and then warm it back up again after taking all of it out.

I used barley since I try to avoid as much wheat as possible. The barley cooked really well just added with all the other ingredients before cooking plus it was one step closer to dinner. Who can argue with that?

Turkey Soup

1 turkey carcass with some meat left on the bones

8 to 10 cups of water

1 package of mixed frozen vegetables. You can cut up any vegetable you like and add to pot at this time.

1 cup barley or add  cooked noodles after cooking soup. Adding potatoes near the end of the cooking time might work for some.

1 teaspoon of spice mixed or a mixture of any spices you enjoy.

Salt and pepper to taste.


I broke up the carcass to fit into the pot and then added water to cover the bones. Add you seasoning. Close the pot and set the soup button which is 20 minutes on high pressure. After it is done let is naturally lose pressure or for the impatient types open the valve to release pressure. No names here. A word of caution! Only release the pressures on the cooking types and be very careful of the steam. Believe me, I have some experience, it is very hot.

New Sourdough Starter






I lost my old sourdough starter due to neglect and decided to get back into making this wonderful bread. It is difficult to come by and impossible to find good bread. This time instead of taking weeks to produce yeast  I purchased a California starter base. I checked it after 24 hours and I am so excited. I had placed it in my yogurt maker to get it started. It smells wonderful.

For two days the company suggests to keep it at 70 degrees. Yikes! My house is at 63 degrees now. So I put it back into the yogurt maker without the lid to keep it warm but less than 90 degrees C.

I can’t wait until I can produce sourdough bread again.

Another Day of Apple Canning




Yesterday I spent most of the day canning some more apples. I made one of the family’s favorite Sweet and Spicy applesauce and tried a new recipe. The Red Hot apples is an interesting recipe made with red-hot candies, vinegar, water, and sugar.  Can’t wait to try it.

Today was mowing. I spent a few hours working on the mowing. Mowing with a push mowing is a lot of work when you are talking about  two acres.

Surpreme Bisquits



supreme Bisquits













I decided to make biscuits tonight. This is a good recipes that make a round a dozen depending on the size you make. You can have the choice to use all butter or with shortening and better milk or just milk.  I suggest using whole milk.


Supreme Biscuits

3  cups all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

3/4 teaspoon cream of tartar

3/4 cup butter or 1/2 cup butter and 1/4 cup shortening

1 1/2 cups butter milk or 1 cup milk

Mix the flour, baking powder, salt and cream of tartar in a large bowl. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add the buttermilk all at once. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 4 – 6 strokes or just until dough holds together. Pat or lightly roll dough until 1/4 inch thick. Cut the dough with a floured 2 1/2 inch biscuit cutter.

Place 1 inch apart on an ungreased baking sheet. Bake in a 450 F oven for 10 to 12 minutes or until golden. Remove from sheet and serve immediately.

captureyour365- What I Eat

captureyour365          What I Eat






To be honest this bowl of raisin bran is not what I usually eat but it sure tasted good this morning. I suppose that is what happens when you eat a breakfast late in the morning and hitting the lunch time.

Last night I made some Zesty Chicken Oregano (Kotopoulo Riganato tis Skaras) and Armenian Pita Bread- Bread Machine. I did not make it in the machine but as quick as I could make it in a making bowl. It was a nice change for the evening meal.  That recipe is so simple I should make it more offen.

I have been busy going to events the last two nights. Monday I went to Kansas State University to watch the Anna Marie Wytko is a wonderful Sax player.

Last night I went to the monthly Konza Bee Keepers Association. We had a presentation by  Dr. Viktor Chikan who work primary in research on  nanoparticles but in his spare time like to collect swarms and enjoys beekeeping.  He gave a humorous but informative talk on catching swarms using bait hives.


Have a great day!

More interesting than a regular hard-boiled egg – Tea Eggs (Marbled Eggs)



These eggs had light brown shells before i cooked them and now look at them. Wow. these are so easy to make!! Don’t worry about having too much of a weird tea taste. You will have hardly any tea taste at all and a nice mild taste.  This would be perfect for a buffet table. There are many recipes out there but I came up with my own with the ingredients I had . You can use any type of tea you like. I have not tried any herb tea  myself but I think some would be interesting. I would love to hear about any tea variations.

Tea Eggs (cha ye dan)

6 eggs
5 tablespoons soy sauce
2 teaspoons alt
2 teaspoons sugar
2 tablespoons black tea or 2 tea bags
1 teaspoon Chinese 5 spice mix

Put the eggs into a saucepan with enough cold water to cover. Bring to a boil, and then simmer for 2 minutes.

Remove the eggs. with a knife tap each egg to slightly crack the shells into two or three places ( you can roll them on a towel) . Place them back in a saucepan.

Add the other ingredients and stir. cover and simmer for 3 hours, adding water as necessary.  Drain, serve hot or cold.

Saint Patrick’s Day Recipes from Breakfast to Dessert

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Saint Patrick’s Day 


Good Start for the day – Breakfast


Country Style Hash Recipe
Irish Bacon
Microwave Corn Beef Hash with Fried Eggs
Hot Cross Buns
Making A Good Pot Of Tea
Irish Coffee




Hot Cross Buns
Irish Potato Soda Bread
Shepherd’s Bread


Ideas for Lunch


Potato-Bacon Soup




Hearty Beef Barley Stew

Crusty Roast Lamb (Uaineoil Faoi Chrusta)

Making your Own Corned Beef (Salt Peter Method)
Making your own Corned Beef (non chemical method)

Slow Cooker Corned Beef and Cabbage

Pork and Cabbage Ragout

Corned Beef Hash

Irish Stew

Classic Reuben Sandwiches



Cabbage Wedges with Tangy Hot Dressing

Mashed Potatoes with Cabbage (Colcannon)

Irish Flag Salad


Dessert Ideas


St. Patrick’s Day Parfait

Chewy Oatmeal Cookies

Rainbow Cake 

Rainbow Kabobs

Leprechaun’s Shake
slow corned beef


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