Tag Archives: Food

Christmas Treat from Wales-Bara Brith

My fellow blogger and good friend Carol Cork gave me this recipe for a delicious fruit bread.  She blogs at http://rakesandrascals.wordpress.com  Carol resides in and blogs from Wales. This is Carol at a recent Historical Romance retreat.

carol-cork

This recipe turns out a truly scrumptious holiday treat but it will be on my table throughout the year. ENJOY!

Bara Brith  (oven 350 degrees)

1 1/2 cups mixed dried fruit, Your choice, (I used dried pineapple & dried cranberries because that’s what I had on hand)

1 cup hot strong tea

2 cups self-rising flour

1 tsp mixed spices (I used pumpkin pie spice)

1 ounce butter

8 Tablespoons brown sugar 

1 egg slightly beaten

1. pour the hot tea over the dried fruit and let it sit overnight.

2. Grease a 2# loaf pan and line with parchment paper or wax paper.

3. Sift flour, spices together (I added 1/4 tsp salt) then cut in butter until it resembles bread crumbs. Stir in sugar, then fruit mix and egg. (at this point I added 1/3 cup chopped pecans cause I like them). Stir well.

4. spread in loaf pan flattening the top.  Bake I hour. Turn out on wire rack to cool.

Eat slices slathered with butter and enjoy.

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Deet’s Eats- Roasted Potato and Smoked Sausage

It’s been awhile since I’ve treated you to a yummy recipe.  This one qualifies as delicious.

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Roasted Potato & Smoked Sausage (serves 3-4)

1 pound smoked sausage cut into 1 ½” pieces or use small smoked sausage links

1 ½ pounds red potatoes cut into 1-2” chunks

3-4 carrots cut into 1” pieces or 8oz. baby carrots

2 medium onions cut into wedges

1 large garlic clove minced

2 T olive oil

Spice Mix:

½ tsp. salt

¼ tsp. pepper

½ tsp. Cajun or Creole seasoning

½ tsp dried thyme or Herbs De Provence

  1. Preheat oven to 425 degrees. Spray a 3-qt baking dish with cooking spray.
  2. Add all cut up veggies & garlic to the baking dish. Sprinkle on spice mix. Drizzle with olive oil and toss together.
  3. Roast in oven for 50-60 minutes stirring every 20 minutes.

Serve with tossed salad and crusty rolls or bread.

(photo is before baking. I forgot to get one when it came out of the oven. Sorry! But trust me it was browned and delicious.)

Deet’s Note: leftovers make a delicious breakfast.  About 1/3-1/2 cup of leftovers ( Chop up a bit smaller), warm them in a small fry pan sprayed with cooking spray.  When warm top with an egg, cook until almost set and flip to cook through. Season egg with a bit of S&P. Serve with toast. Serves one person.

 

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Happy St. Patrick’s Day

 

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At my house we pretend to be Irish every March 17th.  This is how we pretended this year. YUM!

I started early in the afternoon making Irish Soda Bread.

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Bubble, bubble certainly no trouble. Corned Beef, cabbage, red potatoes, carrots.

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Tender and lean sliced like a dream.

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All the preparation came to a close at dinner time.

 

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Deet’s Eats Recipe- Roasted Pork Tenderloin and Hot Dijon Potaoes

This is a yummy  dish That I’m sure you will like if you like surprise flavors.  Let me know if you try it and how you liked it.  It is a big hit in my house.

Roasted Pork Tenderloin & Hot Dijon potatoes

serves 4

2# tiny red potatoes or other potatoes cut to 3/4″ chunks

2- one pound pork tenderloins

6 T olive oil – divided

2 tsp caraway seeds crushed

2 tsp ground coriander or Mac Cormicks Roast Garlic and Herb seasoning ( I’ve used either with success)

2 Tblsp minced onion

1 Tblsp Dijon mustard

2 Tblsp minced fresh parsley or  1 Tblsp dried parsley

2 Tblsp cider vinegar

Beginning ingredients

Oven- 450 preheat

Line a baking sheet with foil and spray lightly with oil spray.

Toss potatoes with 1 Tblsp. olive oil, 1/4 tsp salt & 1/8 tsp pepper in a microwaveable bowl.  Cover and microwave on high until potaoes begin to soften, about 5 min. Stirring after 2 1/2 minutes. Drain in a colander.

Dry prok with a paper towel and rub with 1 Tblsp olive oil, the crushed caraway seeds, the coriander and salt and pepper to taste.  Lay pork in center of prepared baking sheet.  Arrange the potaoes around the pork. Roast for 30 minutes turning pork half way through.

Destined for the oven

In the meantime in a large bowl whisk the vinegar, onion & mustard. Drizzle in the remaining 4 Tblsp of oil while whisking. stir in Parsley and salt and pepper.

Toss potatoes with the dressing and let sit for 5 minutes.  Slice pork in 1/2″ slices. Arange pork on a platter and surround with the potaoes.

(These pictures show that I made a half recipe since it was only my hubby and me for dinner. Yes, okay, I had some leftovers but not much.)

Finished dish

Adapted from America’s Test Kitchens Quick Family Cookbook available on Amazon.com.

 

 

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Review- America’s Test Kitchen Quick Family Cookbook

Title: America’s Test Kitchen Quick Family Cookbook

Genre: Cookbook

Author: Editors at America’s Test Kitchen

Publisher: same

Source: Free for Review from the Amazon Vine Program

Rating: 5

Sexy Rating: LOL Not applicable unless you like a divider pic of Christopher Kimball

 

You all know I cook, maybe not very well but often.  When I had the chance to review this cookbook I thought “Why not, I like the ATK’s TV show and I’ve enjoyed their Cook’s Illustrated Magazine”.  I really thought I would get a useful book for reading but probably I wouldn’t make many recipes. I have never been more wrong.  The recipes can be made in under 45 minutes and some in under 25 minutes.  They use easily found supermarket ingredients, even in the Asian and Indian recipes.  The appendix contains recommendations for the best brands to buy in every category from canned goods to meats to dairy products.  There are how-to’s on Veggie prepping, knife holding and recommended kitchen equipment to purchase. There are tips with each recipe. I have made several recipes and they have all been delicious and quick just as promised. AND it is in a lay-flat 5 ring binderwith 442 pages.  This is my new go-to cookbook.  This cookbook would be an ideal bridal shower gift or bachelor/bachelorette first apartment gift. It is also ideal for the harried modern family who needs a meal on the table pronto.

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Deet’s Eats- Louise’s Feel Better Chicken Curry

I had an accident about a month ago.  I fell into a bar. Yup, into not out of a bar.  In fact I was going to a book club meeting at 10:30am when the misstep occurred.  I tripped over the threshold and did a belly flop. I banged up my knee and bruised a couple of ribs.  I lived to tell the tale.  The leader of the book club, Louise, who is 92 years old and not to be put out to pasture, made me this casserole which was so-o-o good that I got her recipe and made it myself this week.  My gain is your gain so here is Louise’s Feel Better Curry.

Louise’s Feel Better Curry

4 boneless chicken breasts cooked and cut into 1/2″ pieces

1 can Cream of Chicken Soup

2/3 cup Sour cream

1/2 cup mayonaise

1/4 cup dry Sherry ( I used white wine and it was okay)

1 Tblsp. Curry Powder (more if you like it spicy)

2 cans arichoke hearts in water, drained ( I used the quartered ones)

1 can sliced waterchestnuts, drained

(Parmesan Cheese for topping)

1.  Mix together: Soup, Sour Cream, Mayo, Wine and Curry

2. In a bowl or  oil-sprayed casserole dish (or two smaller ones if you want to freeze one) toss together the Chicken, Waterchestnuts and Artichokes.

3. Spread the Soup mixture over the the ingredients in the casserole.  Top with shredded Parmesan if you want.  Cover and bake in 350 degree oven for 35 minutes.  Serve with rice.

(Substitute Broccoli for the Artichokes if you like those better.)

This is so yummy!  Thank you, Louise!!!

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Deet’s Eats- Food Preferences

I’m late blogging today.  I was just coming up empty on a post and then I stumbled over this questionaire and thought I’d just give you all some idea of my not so great food preferences.

1. What is your favorite non-alcoholic drink?

Iced Tea, but coffee with half ‘n half is a close second, oh wait! Diet Pepsi!

2. What is your favorite alcoholic drink?

Manhattan, made my way with equal parts Canadian Whiskey and Sweet Vermouth

3. What is your favorite food?

Coconut Cake, Carrot Cake, Any Pie ala mode, Italian food, Homemade Burgers…I could go on and on.

4. What is your least favorite food?

Probably hot dogs although I do like them outdoors at a picnic or on the street in NYC. I probably don’t have a least fave.  I just don’t eat what doesn’t look appealing.

5. What do you eat that others think is really weird?

Can’t think of a thing that I eat that is weird. Unless it is hot, brown sugar oatmeal topped with vanilla ice cream. YUM!

6. What is your favourite thing to cook/bake?

Anything quick and easy for dinner. Roast Chicken, comes to mind.  You didn’t think that was “quick and easy” did ya?  But it is. Just S&P the bird and toss it in a roasting pan, bake at 350 degrees for 20 min/ pound.

7. If you could only chose one, would it be sweet or savory?

Savory or maybe sweet…..geesh!

8. What time do you usually eat your dinner during the week?

Around -6.30, sometimes 7

9. What kitchen item/s have you never owned?

a George Forman Grill

10. What tip would you give to a newby cooker / baker?

Get a good, all purpose cookbook.

11. What is the best vegetarian dish you have eaten?

Vegetable Lasagna, although my “Not Yo Mama’s Mac & Cheese” might win out. (Recipe Here)

12. What is the easiest meal you can cook?

Chicken Verdi, with rice and frozen veggie side dish. (recipe found here, just click.)

13. If you could only grow 3 herbs in your garden, what would you grow?

Basil, Sage and Parsley

14. What would you use as a substitute for salt?

For me there is no substitute, but if salt should disappear, then lots of garlic.

15. What 5 items would you pack for a quick and easy picnic or day out?

Ham and Swiss on rye sandwiches, apples and oranges, chips, cookies and Iced Tea. Oh good grief! That is so boring…..how about a chunk of Sharp Cheddar and a runny Brie, Crisp multigrain crackers, A bottle of Cabernet Sauvignon, Gala Apples and Chocolate cake. Now that’s more like it.

Thanks to blogger Leeswammes for these questions.

http://leeswammes.wordpress.com/category/food/

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Deet’s Eats- Not the Pizza Parlor, pizza

Yes, this has been around for ages.  Yes, every kid has begged for this.  Yes, it is a quick and delicious lunch.  So why have you forgotten about it?  This is an easy microwave version that I’ve become fond of.  You can doctor it up with toppings if you want, pepperoni, onions, green peppers, mushrooms, olives, ham and pineapple, etc.

Deet’s English Muffin Pizza (makes one serving)

1 English Muffin split and toasted crisp

2 T Pizza Sauce from a jar

Dried oregano

Garlic powder

Cayenne pepper

Shredded Mozzarella cheese

  1. Spread the Pizza sauce on the muffin halves.
  2. Sprinkle as much or as little of each of the spices/herbs.
  3. Top with a generous amount of the shredded cheese.

4.  Place on a microwavable plate, microwave for 30-45 seconds to melt cheese.

5.  Let cool for a few minutes (or you will burn your mouth) meanwhile make another one.  You know you want at least two.

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Deet’s Eats- Glazed Cinnamon Raisin Buns

I like to cook, not so much do I like to bake.  So I take short cuts when I bake.  I doctor up cake mixes and brownie mixes, I buy the refrigerated chocolate chip cookies and press walnuts on top, and for this recipe, frozen bread dough.  These buns are so yummy no one will ever guess that they started out as a loaf of frozen bread dough…..I promise!  This makes two pans of buns and I suggest you make the recipe as written.  You can always freeze the second pan or better still become the favorite neighbor by giving away a pan.

Deet’s Glazed Cinnamon Raisin Buns

(makes 24 small buns)

2- 14 oz. loaves frozen bread dough, thawed*(Bridgeford and Rhodes are brands I’ve used)

3-4 Tablespoons soft butter

1 Tablespoon Cinnamon

½ cup brown sugar

Raisins

Walnuts or Pecans chopped

Glaze:   1 cup Confectioners sugar

1 tsp. Vanilla extract

add enough milk to  the sugar and vanilla to make a drizzly glaze

  1. Grease two 9” round cake pans.
  2. Roll out each thawed bread dough to a rectangle of 12”x8”
  3. Spread 2 tablespoons of the butter on each rectangle of dough.
  4. Mix the sugar and cinnamon in a small bowl. Sprinkle on sugar mixture, raisins and nuts (as many as you like) dividing between rectangles
  5. Roll up each from the long side and pinch dough to seal
  6. Cut into 1” sections with a sharp knife and place cut side down in the pans.  Cover and let rise for 30 minutes.
  7. Preheat oven to 375 degrees, Bake rolls for 20-25 minutes.  Turn out immediately onto plates.
  8. Drizzle glaze over top of buns while they are warm.
  • To thaw bread dough: grease a pan and place the loaves in the pan and cover with plastic wrap.  Place in the refrigerator overnight.

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Deet’s Life-FOOD-Two quick chicken dishes

My good friend, Dottie M., and I were trading chicken recipes and we both insisted they had to be quick and delicious.  I gave her my Chicken Verdi recipe and she blessed me with this really scrumptious recipe.  My recipe follows.  You won’t be sorry when you make these. 

Balsamic Chicken in Tomato-Mushroom Sauce(serves 4)

4 boneless, skinless chicken breast halves about 1 ¼ pounds

½ tsp each S&P

3 T extra virgin olive oil

1 medium onion sliced

½ pound sliced or quartered mushrooms (I like Baby Bellas)

1 can, 14.5 oz, of Diced Tomatoes with garlic and olive oil

2 T Balsamic vinegar

¼ c sliced fresh basil

  1. Season chicken with S&P.  Heat 2 T of the oil, add chicken and cook until lightly browned.  Remove from skillet.
  2. Add remaining oil to skillet with onion and mushrooms; sauté for 5 min until onions are soft and mushrooms browned.
  3. Stir in the diced tomatoes and vinegar and bring to a boil.  Add chicken to skillet.  Reduce heat to medium; cover and simmer for 10 min. or until chicken is fully cooked.
  4. Remove chicken to serving platter.  Stir basil into the sauce and spoon over the chicken and serve.

( this recipe originally from at http://consumerreportshealth.org , Food & Fitness)

Here is Deet’s recipe from “Deet’s Eats”:

Chicken Verdi (Serves 4)

4 chicken breast halves(boneless/skinless)

3 T flour

S&P to taste

3 T olive oil

2 T butter

3 cloves garlic, minced

2 T dried parsley

¾ cup dry white wine

  1. S&P the chicken then dredge in the flour.  Place olive oil in skillet and heat.  Saute chicken until browned on both sides.  Remove from pan.
  2. Add butter to the skillet and melt, add minced garlic and parsley and cook for a few seconds (careful! Don’t burn the garlic).  Add the wine and scrape up any browned bits and stir. 
  3. Return chicken to the skillet and bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes.
  4. Serve  sauce over the chicken and with rice as a side dish. Yum!

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