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Category: In the Kitchen (page 1 of 9)

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.

 

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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

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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.

 


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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

 

 

 

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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

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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

 

 

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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

 

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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)

 

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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

 

Breads

 

Scones
Hot Cross Buns
Irish Potato Soda Bread
Shepherd’s Bread
WHOLE WHEAT IRISH SODA BREAD

 

Ideas for Lunch

 

Potato-Bacon Soup
CABBAGE AND KIELBASA SOUP

 

Entrees

 

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
Hawaiian-style-corned-beef-and-cabbage

 

Sides

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

 

Hot Cross Buns

 

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Do you enjoy eating Irish style food as much as I do on Saint Patrick’s Day. Even if you are not Irish it is fun to join up in the d food.  Really these doughy raisin studded buns are traditionally eaten on Lent but why not enjoy them at other times such as Saint Patrick’s Day . The original versions had only a knife cut cross on top but now are made many differnt ways. This recipe uses icing to make the cross on top which is different that the orginal recipes but I like them a little sweeter. I enjoy making my bread in a bread maker on dough menu bit. you can make these without one by using the Without a bread maker instructions below if you prefer. 

Hot Cross Buns

For 1 lb bread machine:
1/2 cup milk
1 1/4 eggs
2 1/2 tbsp sugar
1/3 tsp salt
2/3 tsp cinnamon
2 cups flour
1 tsp yeast
1/2 cup raisins

For 2 lb bread machine:
1 cup milk
2 1/2 eggs
1/4 cup butter
5 tbsp sugar
2/3 tsp salt
1 1/3 tsp cinnamon
4 cups flour
2 1/2 tsp yeast
1 cup raisins

Place ingredients in bread machine in order manufacturer suggests. Mix using bread machine dough cycle.

About 5 minutes prior to the end of the dough cycle add raisins (or at 1st beep, if your machine does that), or knead them in by hand at the completion of the dough cycle. After a short kneading, let the dough rest for 10 minutes. You can make them without a machine by mixing ingredients in a bowl until smooth. Add raisins and mix in. Knead the dough until

Cut dough into the desired number of pieces (8 for a small, 16 for large), shape each one into a ball and place in a greased baking dish. Cover and let rise about 35
minutes or until double in bulk.

Brush with a mixture of egg yolk and 2 Tbsp water. Bake at 350-degrees for 20-25 minutes.

After buns are completely cooled, drizzle in the shape of a cross a mixture of:

1 cup confectioners’ sugar
1/2 tsp vanilla
1 Tbsp milk
Making without a Bread maker. 

Teriyaki Chicken and Udon Noodles

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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.

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