Tuesday, November 28, 2017

Huckleberry Finning My Breakfast

So Charlie made milk gravy and put it over toast, with sides of hashbrown patties and eggs. And I did this with mine:
Charlie said, "You're just like Huckleberry Finn, eh?" I knew exactly what he meant. Huck says, "In a barrel of odds and ends it is different; things get mixed up, and the juice kind of swaps around, and the things go better."

Ah, the marriage of two lit jocks is a beautiful thing.

Last week, I said I would tell you about The Soup That Wouldn't Die, but I find I didn't take a picture. What it was, was that I made a soup out of leftover black beans and hominy, with tomato sauce, water, and vegetable bouillon. We didn't finish it. Then I had some leftover quinoa, and I put that in. And we didn't finish it. I just kept adding leftovers until FINALLY our appetites and the amount of soup matched up, and we finished it!

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

Friday, November 24, 2017

Collard Greens

You can cook Collard Greens with ham hocks or a piece of smoked turkey to add to the flavor. Any way it’s prepared, it makes a wonderful side dish you’ll want to have on a regular basis.

Spicy Collard Greens from Spicy Southern Kitchen

Please visit the link above for commentary, photographs, and further instructions.

2 pounds collard greens, rinsed
5 slices thick bacon, diced
1 large onion, diced
3/4 cup chicken broth
3 tablespoons cider vinegar
1 tablespoon dark brown sugar
1 teaspoon red pepper flakes
1/4 to 1/2 teaspoon Tabasco sauce or other hot sauce
salt and pepper

Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don't need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into 1/2-inch strips. Repeat with remaining leaves.
Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.
Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.
Add broth, vinegar, sugar, red pepper flakes, and Tabasco sauce to pot. Stir to combine.
Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.
Before serving, sprinkle bacon on top and season to taste with salt and pepper.

Tuesday, November 21, 2017

Suddenly Supper #Vegetarian

Charlie said, "I've got some buttermilk; how about cornbread with supper?" I'm like, "You're welcome to the buttermilk, but I'm up for the cornbread."

Then we disputed over how to make the cornbread, and I said, "Fine, then. You make it." So he did.

It was great!

He used 2/3 cup of cornmeal (yellow -- meal, not cornbread mix), a little melted vegan margarine, an egg, 2 tsp of baking powder, and buttermilk until the batter was thin. Then he fried the batter like pancakes in butter. Just like his mother used to make! Mmmmmm.....

Meanwhile, I opened a can of black beans and a can of hominy. I'm a regular Martha Stewart, me. I heated 'em up in the microwave. I spiced up the beans by adding chili powder, cumin, and onion powder.

When it was all done, we had this.
second helping


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

Friday, November 17, 2017

Hummingbird Cake

The taste of bananas, carrots and a slight hint of pineapple could make the Hummingbird Cake a new family classic.

Please visit the site for mouth-watering recipes, commentary, and further instructions.

3 cups all-purpose flour, sifted
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1 1/3 cups vegetable oil
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 3/4 cups very ripe banana, mashed
2 cups toasted chopped pecans, divided
1 (8-ounce) can crushed pineapple, undrained
1 cup butter, softened
6 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt
2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled

Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.
Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.
To make frosting, use and electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.
With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated.
Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.

Tuesday, November 14, 2017

Russian Green Beans?

So I was talking online to a friend from Russia -- Yes, I have FRIENDS FROM RUSSIA -- and she said that Russians love spices and herbs. She said the iconic Russian flavorings are dill and sour cream.

So I made these.

This was a couple of weeks ago, when I had some fresh beans from the farmers market.

Russian? Green Beans

  • fresh whole green beans
  • mushrooms, sliced
  • butter or margarine
  • salt
  • pepper to taste
  • dill weed
  • sour cream

Parboil the beans until bright and crisp-tender. Cook the mushrooms in a dry skillet until they finish giving off liquid. Add butter or margarine and the green beans. Add the dill weed, salt and pepper. Cook until the beans are glossy and slightly toasty in places. Top with sour cream and more dill.

This would be better with fresh dill, but my garden dill finally died out! Whoever heard of such a thing?

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

Friday, November 10, 2017

Pulled Pork

Consider making Pulled-Pork for your next party. The tender, juicy meat will cause your friends to beg you for the recipe.

The recipe for the dry rub and brine solution from Kevin and Amanda is below. Please visit the link in order to get step-by-step photos and instructions.

Dry Rub

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Brine Solution

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.

Rinse the pork shoulder in cold water and place in a 2 gallon Ziploc bag (or a container big enough so the shoulder is completely covered in brine solution).

Tuesday, November 7, 2017

Mmmm, Cabbage!

Cabbage gets a bad rap. A lot of people think it's yucky, or only good in slaw. We love cabbage here at our house.

Charlie likes his boiled, but I like it fried. So we compromised.
 I put some oil and water in a pan with chopped cabbage, caraway seeds, salt, and onion powder (because Charlie can't do onions). Covered and cooked on low until the cabbage began to be tender. Took off the lid and turned up the heat a bit and cooked the water out.

It was tender, but the thick cuts were still crisp, juicy, and flavorful. Definitely a keeper.

Friday, November 3, 2017

Southern-Style Coleslaw

Our tangy Southern-Style Coleslaw is one of the greatest recipes you’ll find. Use it as a side dish or as a relish on top of a pulled-pork sandwich.

Click this link to watch the dish being prepared at Barefeet in the Kitchen!