Tuesday, October 31, 2017

Quesadilla Waffles? #Vegetarian

From the department of use whatcha got.

We had soup (from a can -- not bad), and wanted more, so I made this.


Yes, of course I put another tortilla on top, you silly person!

We don't have a quesadilla maker, assuming there is such a thing, so I use the waffle maker. That's cheddar cheese and shredded Italian 3-cheese blend (Romano, mozzarella, and Asiago), and some chopped parsley from the garden.

Very good, and just right with the soup.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, October 27, 2017

Fried Green Tomatoes

Eat these as a snack or in a bacon, lettuce and tomato sandwich. However you eat them, Fried Green Tomatoes is a quick and easy dish to make.



Tuesday, October 24, 2017

Three-Bean and Kale Soup Just Happens To Be #Vegan

Our very-nearly-vegan daughter came to help Charlie repair the roof, and I made soup. She says she gets teased at work by all the omnivores, who say things like, "Had your grass today?" and "So what CAN you eat? Lettuce?"

Silly people! For lunch, I fixed us this soup. I hadn't know what time she would arrive, so I threw this together in a flash (ha-ha, they were fixing the flashing around the chimney, and I put this together in a flash, I crack myself up, which is good because nobody else is laughing).
I used a can of Simple Truth Organic Tri-Bean Blend (kidney, pinto, black) and half a can of diced tomatoes. Four cups of water, two big cubes of vegetarian bouillon, onion powder (because Charlie doesn't tolerate onions very well), and a teaspoon or so of olive oil for richness. I went out back and picked some parsley, basil, sage, and kale. Minced the herbs and added them, chopped the kale and added that. Brought it to a boil to dissolve the bouillon, turned the heat down to simmer, and let the flavors swap around for about 20 minutes.

Meanwhile, I made Buckskin Bread. Buckskin Bread is probably my favorite recipe to share: Two parts self-rising flour and one part water. That's it. Mix it, put it in a pie pan or spread it out free-form. Bake it at 400F for 20 minutes. Great with soup and/or butter.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, October 20, 2017

Homestyle Biscuits and Gravy

If you want a hearty meal to satisfy your family in the morning, you need biscuits and gravy. This recipe comes from Mama's Southern Cooking

I'll paste the biscuit recipe below, but you really need to visit Mama's Southern Cooking to get the photographs and the step-by-step instructions for the sausage gravy.


Biscuit Recipe
2 cups self-rising flour
1/4 cup All-Vegetable Shortening, butter or lard
1 cup buttermilk or you can use whole milk


Preheat oven to 500 degrees F.

In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.

Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.

Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times.

Press into a circle that's 1 inch thick.

Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.

Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.



Bake 8 to 10 minutes or until golden brown.

Tuesday, October 17, 2017

This Pasta Thing #Vegetarian

Okay, on the box, it said to use sun-dried tomatoes and goat cheese, but I didn't have any sun-dried tomatoes. Or goat cheese. So we had this:
It's that pasta made from veg, with tomato sauce on, and feta cheese and those toasty onion crispy things you put on green bean casserole.

Pretty darn good, akshully. In the background are pieces of toast that I rubbed with fresh garlic, buttered, and broiled.

Sometimes we play it fast and loose with our makin's.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, October 13, 2017

Quick Country-Fried Steak

This quick and easy country-fried steak is a perfect main dish for any weeknight. Even with a busy schedule, your family dinner can be balanced and healthy.

Quick Country-Fried Steak

(Please click the link above for more information, tips, and photos.)


What You'll Need:

4 beef cubed steaks (1 to 1-1/4 pounds total) pounded to 1/4-inch thickness
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3/4 cup buttermilk
3/4 cup plus 3 tablespoons all-purpose flour, divided
1/2 cup vegetable shortening or oil
1 1/2 cups milk

What To Do:


Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

Place buttermilk in a shallow dish. Place 3/4 cup flour in another shallow dish. Dip steaks in buttermilk then in flour, coating completely.

In a large deep skillet, heat shortening over medium-high heat until hot but not smoking. Add steaks and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.

Add remaining 3 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Add milk and stir until gravy thickens. Serve steaks topped with gravy.

Tuesday, October 10, 2017

Blazon Your Fruits

No, this isn't Talk Like A Pirate Day, I've been looking in my heraldry book again.

Edible vegetation was often used in heraldry as a pun on the family name: Apples for Appleton, peas for Pease or pears for Perry, but also sometimes stood for places, pride in productivity, or history.

Apples and pears were nearly always presented hanging, as if still on the tree. Bunches of grapes were usually also shown hanging, but were sometimes inverted.

Sometimes edibles are shown in collections, even in baskets, or in combination with other items. The arms for the Worshipful Company of Brewers features sheaves of barley and also barrels... of what, I wonder...?

Fruits, nuts, sheaves or heads of grain and even root vegetables were all "reasonable and dignified" figures on coats of arms.

"Pineapple", in heraldry, means pine-cone. If you want a *pineapple* pineapple on your shield, you have to ask for an "ananas". Heaven only knows what you have to ask for if you want a banana.

Apparently, "Don't play with your food" is a modern concept.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, October 6, 2017

Sweet Potato Pie

Sweet Potato Pie will make a nice change to your autumn and winter dessert table. Not too sweet yet it’s full of yummy flavor that will keep your friends and family asking for more.


Recipe By: Kimberly Woods
"The Sweet Potato Pie is a southern tradition that is a thick, creamy and not-too-sweet dessert. The recipe is very simple and quick to make. You can add various spices like cinnamon, ginger or nutmeg to sugar mixture to add a little spicy flavor."

Ingredients
1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 tablespoons butter, softened
2 eggs, beaten
1 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
1/4 teaspoon baking soda
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C).

Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.

Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.

Bake in preheated oven for 70 minutes, until set in center.






ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 8/16/2017

Tuesday, October 3, 2017

Purple Peas

So we bought some of these at a farmers market. I think she said they were purple pod peas. I mean, they obviously are purple pod peas, but I think that's what she actually called them. You don't eat the pods.
Shelled out, they look like black-eyed peas, don't they? That's how she said to cook 'em, so we did. We boiled them with a little oil and onion, salted the water when they were tender, and ate 'em with cornbread.

They were good -- very like black-eyed peas, as promised.

With one difference.

First syllable is what you have when the air goes out of a tire.

Second syllable is the opposite of "me."

Third syllable is what knights on horseback jousted with.

Not for me, but for my husband. It might have something to do with his colitis, but we won't be having these again, no matter how pretty the pods are.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes