Apple Bread (Apple Loaf)

 Grease a loaf pan - line with parchment paper on bottom and two sides - need a fairly large loaf pan - or two smaller ones.

1 cup sugar

1/2. cup margarine (or butter?)

Cream above and then add 2 eggs - beat until fluffy

Sift together:

3 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

Peel and grate 3 cups apples

Mix apple and flour mixture together - with 1/2 chopped walnuts

Stir into sugar/butter/egg mixture - just until blended.

Bake 350 for 60-70 minutes (less if you use 2 small pans)

Use Granny Smith, Braeburn, Honeycrisp, Pink Lady, McIntosh

Turkey Tetrazinni

 This is the first recipe I found. I have tried some easier recipes but this is still my favorite. It makes two 8" x 12" pans which is fine if you have that much turkey - but it is a lot. You can freeze it before baking - if you make the full recipe - which is a good option. Below is the recipe, halved.

LINK to the original recipe  which is from McCall's Cooking School. It includes the instructions for how to freeze before baking - and then how to bake from frozen.

HALF RECIPE - one 8" x 12" pan - makes 6 generous portions ( 8 portions - if there were side dishes)

Make a white sauce with

6 tablespoons butter and 6 tablespoons flour

1 1/2 tsp salt

1/16  tsp nutmeg

2 cups milk and 1 cup broth (chicken or turkey

After boiling the sauce gently for 2 minutes

whisk together 2 egg yolks and 1/2 cup heavy cream

Temper the egg mixture, return to the sauce pan and bring up to heat, but not boiling

Stir in 1/4 c dry sherry

While you are working on the sauce, boil 1/2 lb spaghetti in salted water until al dente.

Drain 1 can of mushroom pieces (or saute fresh mushrooms) OPTIONAL - saute some onion, celergy and a little garlic. It's not in the original recipe - but - it's a very nice addition - mince everything so that the flavors are in the white sauce - but it's not chunky.

Combine 3-4 cups turkey with mushrooms, cooked spaghetti, and 2 cups (or a little more) sauce.

Pour into a greased casserole - and top with 4 oz or 1 cup grated sharp cheddar cheese. Add Parmesan if you with, not in original recipe.

Preheat over to 350 to bake. Bake, covered, for 45 minutes - or until bubbly - let it rest before serving.

Reheat the leftover sauce to serve over the top of each serving.

Lemon Buttermilk Pie & Pecan version

This recipe came from my pen pal Jackie. She recommends rubbing the lemon zest into the sugar and I agree - otherwise the zest can clump. She also said that she prefers it with regular lemons - so that's what I used and I would not bother with Meyer lemons.

The instructions suggest that you just dump everything in one bowl - and mix - which probably works, but most recipes with eggs and milk will recommend slightly beating the eggs to break up the yolks and white and then stirring in the milk - so that's what I do - in a smaller bowl - which makes it a two-bowl recipe - but that's not bad.

You can go to the link at the end for the full recipe - or here are the ingredients - with abbreviated instructions.

Prior to making the pie - put 4 eggs and 1 c buttermilk out to come to room temp. It takes an hour - or 2 hours is better. 

Preheat over to 350°

Prep: Start by zesting a couple lemons to get 1 T zest and then squeeze to get 3 T juice. Then melt 1 stick of better. Get your pie crust ready.

Assembly:

In a large bowl rub 1 Tablespoon lemon zest into 1 1/2 cups granulated sugar and set aside.

In a smaller bowl - slightly beat (with a whisk) 4 eggs (at room temperature) and 1 cup buttermilk (at room temp) until they are smooth

Add eggs and milk to sugar and lemon zest - and add

1/2 cup (one stick) melted butter

3 Tablespoons cup lemon juice

1 teaspoon vanilla

1/4 tsp kosher salt

Blend with a whisk and then add 1/4 cup flour - and stir until just combined

Pour into an unbaked 9-inch pie shell and bake 60 minutes

***from the link

• Pour the filling into the unbaked pie crust and bake for 60 minutes, until the top is golden brown and crackly. To further assess doneness, jostle the oven rack slightly and look at the filling. The custard should jiggle when moved, but shouldn’t look liquidy or loose in the center.
  

  • Let the pie cool for at least 45 minutes before serving. Note that while the pie cools, it will deflate slightly, and this is normal because of all the eggs in the filling. When cooled, slice and enjoy!
    ***back to meI like it better chilled - but it is fine at room temp. I also like to serve it with a few berries because it is very sweet and the tartness of berries is a nice contrast. I also stuck a skewer in to make sure it was done - rather than relying on the jiggle method. I only use the unroll Pillsbury pie crusts for this kind of pie. Custardy pies always melt into the crust and prevent any possibility of flakiness. It's not worth it to bother with a homemade crust. Just my opinion - 
    
    

Here is an easier version with pecans on top - I have not tried it yet - but I will be adding vanilla.

The recipe suggests you can *make* buttermilk by adding vinegar to whole milk - but, I've read recipes for buttermilk pie that say it has to be actual buttermilk and I know I would not bother trying that substitute. 

https://www.midwestliving.com/recipe/pies/uss-missouri-buttermilk-pie/

 

Hot Beans

 This is a perfect dish to feed a crowd. Easy to make but pairs well with fancier dishes or burgers. What's not to love about a full cup of brown sugar?

Brown 1/2 lb diced bacon (or a full pound if you love bacon) - set aside

Brown 4 medium onions in the bacon grease (if there is a lot of grease - remove some)

Add 

1/2 garlic powder or granulated garlic or fresh garlic

1/2 tsp dry mustard

1/2 cup vinegar

1 cup brown sugar

Simmer for 20 minutes - or as long as it takes you to open all the cans of beans

Drain and add beans -- listed are the beans in the original recipe - but you can use whatever beans you prefer. The only two that are essential* are the first two.

1 can pork and beans

1 jar B&M baked beans

1 can lima beans

1 can green beans

1 can kidney beans

(optional - black beans, butter beans, garbanzo beans)

Stir everything together and bake at 350° until it bubbles - somewhere between 1/2 hour and an hour. Don't bake too long or the beans get mushy. A flatter casserole will heat faster. A le Creuset is great if you want to take it to a pot luck. I put beach towels in a banker's box to insulate the casserole - and they will stay warm for a couple hours.

Feel free to add anything else that sounds good - to boost the flavors. The original recipe is pretty generic. - but nostalgic.

Turkey Tenderloin - Iowa State Fair recipe

 1 lb turkey tenderloins - 3/4 to 1-inch thick

1/4 cup each - soy sauce, vegetable oil, and dry sherry

2 T lemon juice

2 T dehydrated onion - or 1/4 c fresh onion

1/4 tsp ginger - or 1 tsp fresh ginger, grated

1 tsp garlic salt

1/2 tsp pepper

Mix together and marinate turkey tenderloins - half day is OK - better if they marinate overnight

Cook to 165° - grill to 155° - then take off grill, cover with foil and they should get to 165° in 5-10 minutes

May also cook in oven - or air fryer

https://foolproofliving.com/turkey-tenderloin-recipe/

Easy Mediterranean Soup

 

• This is a very versatile soup base. On the first day, we put chunks of cod in it for 2-3 people - and there was plenty of soup left over. We had garlic flavored couscous as a side and there was plenty left over.
• The next day - we added shrimp - and it was delicious - broth was better the second day. There was just soup and a little couscous left after the second meal so I combined it and figured it would make a good lunch on the third day. 
• I microwaved it an added some leftover rotisserie chicken, sour cream, more cheese - and it was delicious.
• It could be turned Mexican with chili powder, black beans, corn, garbanzos, and cojita cheese. Tortilla chips, crumbled - for topping.
• It could be turned greek with artichoke hearts, garbanzos, and greek olives (and chicken or gyro meat) and feta cheese
• 
  
• Yellow highlight is what I used
• While it is *easy* - there are still a lot of ingredients. I group them to assist in my organization. Sometimes it's easier to do all the prep - and then take a break before I do the actual cooking - which was really easy.
• 
  
• A-spices
• 1 ½ teaspoon coriander
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
• ▢ ¾ teaspoon turmeric
• ▢ ½ teaspoon paprika
• 
  
• ▢ B-protien
• 1 ½ pounds moderately firm fish fillet, original recipe suggested a combination of sea bass and red snapper, cut into chunks (1 ½ -inch pieces)
• 
  
• ▢ C- season each *layer* - to taste
• Kosher salt and black pepper
• 
  
• ▢ D-veggies
• Extra virgin olive oil - 3 T
• 1 red onion, chopped
• ▢ 1 red bell pepper, chopped
• ▢ 2 celery ribs, chopped
• ▢ 4 garlic cloves minced

• ▢ E-add and simmer 20 min
• 1 28- ounce can whole tomatoes (or diced to save time)
• ▢ ½ cup white wine
• ▢ 4 cups vegetable stock or chicken stock, preferably low-sodium -that's the original recipe opinion- it depends on which brand you use
• 
  
• ▢ F-stir in at end
• 1 cup packed chopped fresh parsley
• ▢ 1 cup packed chopped fresh cilantro
• 1 lemon, juice of

• ▢ G-toppings
• 3 green onions chopped (both white and green parts)
• ▢
• grated parmesan - not in original recipe - but almost every soup tastes better with some parmesan cheese.
• sour cream - not in original recipe - and not with fish - but with all the other variations

At the very end - I'll include the original instructions.

Mix the spices together - use a tsp or more to season the fish - (optional in my opinion - use your own judgement if you like to season fish prior to cooking.

Saute the vegetables in olive oil - until soft.

Push them aside and toast the spice mixture for a minute or two

Add E-ingredients

Simmer 20 minutes

Add fish - if that's the protein you are starting with.

If you start with chicken thighs - plan to cook them longer - they could be added with the tomatoes - you do not need to brown chicken thighs that are going into soup.

Fish - timing will depend on the fish

Stir in the parsley, cilantro, and lemon juice. Top with green onions and parmesan cheese - although - if that does not sound good - just be sure to salt the dish enough.

Here are original directions:

• In a small bowl, mix the spices together.
• Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
• In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
  
• Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
  
• Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).
  
• Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

Thor Chicken Salad

 This is our approximation of the chicken salad that was in our favorite wrap from Thor - the best coffee shop in Toronto.

1 shredded rotisserie chicken

3-4 green onions, chopped

2 stalks celery chopped

1 green apple, diced - add right before serving - if you want to make the salad a day before - it improves with some time to meld the flavors. Optional, if you do not want to leave the apple and lemon til later - mix the apple and the lemon juice together - and stir in.

1/3 c dried cranberries

1/3 c chopped flat leaf parsley (optional)

(walnuts- optional)

3/4 c dressing - mayo or 50/50 yogurt/mayo

2 T curry powder

1 tsp salt - or a bit more - to taste

1/4 tsp pepper (or 1/2)

1 freshly squeezed lemon - mix in with apple - right before serving if you decided to go that route

Potato recipes -

 If you have a lot of time ---

https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

***

Below the long recipe is my shorter version - also faster.

BEST BAKED POTATOES
SERVES 4 TOTAL TIME: 1½ HOURS
Dipping the potatoes in salty water before baking seasons their skin; brushing them with vegetable oil once they’re cooked through and then baking them for another 10 minutes crisps them up so that they crackle. Be sure to open up the potatoes immediately after removing them from the oven in step 3 so that steam can escape; otherwise, that trapped moisture will make the interior gluey.

Table salt for tossing potatoes 
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places 
1 tablespoon vegetable oil

This recipe does not mention stabbing the potatoes a few times with a sharp knife so they don't explode. Seems odd that they would omit that. Cutting a thin slice off each end is another option for avoiding explosions. In my simple version - you don't need to stab them when they are cut in half.

1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour. (I just wash the the spuds and salt them and put them right on the rack in the oven.)

2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake 10 minutes longer.

3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

***

Faster - easier version.

Cut potatoes in half. Put them face down on non-stick foil on a baking pan. Salt the skins. Bake them at 425 for about 25 minutes. Check them - they might even cook faster. The cut side will get a little skin on it - but once you slice through it - and add all the toppings - it'll be pretty good.

Supposedly best dough for roll out cookies (both sugar and gingerbread)

 These are supposed to hold their shape https://www.lilaloa.com/

Better directions at her website.

This is just for me when I am in a hurry.

GINGERBREAD roll out cookies

1 c butter

1 1/2 c light brown sugar - cream with butter

add and mix well - 2 eggs

and 1/3 c molasses

Sift in:

1 T cinnamon

2 tsp allspice

1 tsp ginger

1/2 tsp salt

Add 4 c flour, 1 cup at a time - 4 c if you are going to let rest in fridge

add 1/2 d (total of 4 1/2) if you want to roll them right away

Roll 3/16" thick bake 350 for 6 1/2 min

***
SUGAR roll out cookies

1 c slightly soft butter

cream with 1 c light brown sugar and 1/2 c white sugar

Add 2 x-large eggs + 2 tsp vanilla

Sift and add 1 c flour + 3/4 tsp salt and 1/4 tsp BP

Add 2 more c flour - 1/2 cup at a time.

Add total of 3 1/2 in the winter and 4 in the summer - until no longer sticky

Add 1/2 c if you want to roll without chilling for an hour

Roll 3/16"  and bake for 7 min -or- 1/4" for 10 min

Non-food items

It seems odd to put this in my recipe collection, but, someday Horhay will ask me if I remember what the recipe is for the window cleaner.

1 tsp cornstarch

1 cup white vinegar

1 cup water

Snickerdoodles

 Snickerdoodles

1 cup Crisco - that's right - this is a Crisco cookie. butter flavor is fine

1 1/2 cup sugar

2 eggs

1 tsp vanilla

2 3/4 cup flour

2 tsp cream of tartar

1 1/2 tsp soda

1/4 tsp salt

Cream Crisco and sugar, add eggs one at a time and beat. 

Stir in sifted dry ingredients

Roll into balls - roll them in cinnamon (2 tsp) and sugar (2 tbsp)

Bake 400º for 8-10 min

NomNomPaleo Meatballs / SAUCE / Mushroom Powder

 

Wonton Meatballs

prep 10 mins

 

cook 20 mins

 

inactive 30 mins

 

total 60mins

author michelle tam

yield 4 servings

These flavor-packed Paleo and Whole30-friendly Wonton Meatballs remind me of my mom’s wontons, and my family loves them, too—including even my pickiest son!

Ingredients

• ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
• ½ pound shrimp, peeled and deveined
• 1 pound ground pork 
• 2 scallions, finely chopped
• ¼ cup cilantro, minced
• 1 tablespoon coconut aminos
• ½ teaspoon Diamond Crystal brand kosher salt
• ½ teaspoon fish sauce
• ¼ teaspoon ground white pepper
• ¼ teaspoon sesame oil
• Ghee or cooking fat of choice 
• 1 scallion, sliced on the bias (optional garnish)
• Sriracha (optional)

Instructions

1. Check that your dried ’shrooms are hydrated. I throw the dried mushrooms in a bowl of water in the morning so they’ll be ready by the time I make dinner. 
2. Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.
3. Finely chop the shrimp until you’ve got a chunky paste.
4. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.
5. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
6. Heat up a small frying pan over medium heat and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if the seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)
7. Form the mixture into 1½-inch balls. I like to scoop the balls out with a #20 disher, which holds 3 tablespoons. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
8. Bake the meatballs in the oven for 15-20 minutes or until cooked through. (You can also cook these meatballs in a Breville Smart Oven Air on the airfry mode at 375°F for 12 minutes.)
9. If you wanna make a bunch Wonton Sliders instead, smush the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha!

Notes

Leftovers can be stored in the fridge for up to 4 days and frozen for up to 3 months. I like to reheat my meatballs by cutting them into thick slices and pan-frying them until crispy on the outside.

courses dinner

cuisine chinese

Recipe by Nom Nom Paleo® at https://nomnompaleo.com/2017/03/20/2017032020170320wonton-meatballs

**********

All-Purpose Stir-Fry Sauce

cook 5 mins

 

total 5 mins

author michelle tam

yield 2 cups

Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries. You can use this Whole30 sauce as a marinade, dressing, and to make stews!

Ingredients

• 1 cup coconut aminos
• ½ cup fresh orange juice
• ¼ cup Red Boat fish sauce
• 2 tablespoons rice vinegar
• 2 teaspoons garlic powder
• 2 teaspoons ginger powder
• 1 teaspoon sesame oil (optional)

Instructions

1. Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.
2. This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!

Notes

Label your jars with Painter’s tape + Sharpie and that way you'll know what's inside and when you you should use it by!

courses condiment

cuisine sauce, paleo, primal, whole30, chinese, asian, gluten-free

Recipe by Nom Nom Paleo® at https://nomnompaleo.com/2017/12/24/purpose-stir-fry-sauce

*******

Magic Mushroom Powder

cook 10 mins

 

total 10 mins

author michelle tam

yield 4 cups

Magic Mushroom Powder is my secret weapon in my kitchen! Sprinkle this umami-packed seasoning salt on anything to make it delicious!

Ingredients

• 3 ounces dried porcini mushrooms
• 2 cups Diamond Crystal Kosher salt
• 3 tablespoons red pepper flakes
• 2 tablespoons dried thyme
• 1 tablespoon freshly ground black pepper

Instructions

1. Measure out all your ingredients.
2. In my original recipe, I used a spice grinder to pulverize the mushrooms—but to blitz this larger amount of dried porcinis, you’d be wise to use a higher-volume food processor or super-powered blender.
3. Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing.
4. Next, turn the processor on for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.) 
5. In a large bowl, combine the powdered mushrooms, salt, red pepper flakes, dried thyme, and freshly cracked black pepper. Stir well to mix thoroughly. Once the red pepper flakes are evenly distributed, you’re all set!
6. If you’re packaging this magical seasoning salt for your friends, print a set of labels on a full sheet of sticker paper. Carefully cut them out and stick them on 12 mini jars. 
7. Scoop out a scant ⅓ cup of the Magic Mushroom Powder, and place it on a piece of parchment paper. Pull up the sides of the parchment and use it as a funnel to transfer the seasoning salt into each jar.

Notes

Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few minutes. Instead, be patient and let the powder settle before you open it.

cuisine condiment, italian, paleo, whole30, gluten-free, seasoning

Recipe by Nom Nom Paleo® at https://nomnompaleo.com/post/105333542218/magic-mushroom-powder-diy-holiday-gift