Pantry Inventory and Expiration Dates
Part of the challenge of living off of just the food you already have- is knowing what food you actually have. I think I have a pretty good idea already. I inventory my pantry every year. I also have a freezer that needs to be manually defrosted a couple of times a year. That really helps me to stay on top of what I have and what I don’t have.
Even then, I sometimes get a surprise or two. I went through my pantry recently to do an inventory. I am sure there was a reason I bought garbanzo bean/fava bean flour. I don’t recall it at the moment, but there it was in my cupboard. It has now been moved to the front and will be used in some dish in the near future. Or perhaps a friend who uses it will speak up and take it off my hands. I also found a big jar of almond butter that had been forgotten. Score!
I started keeping “like” things together in my pantry. Canned fruits and jams together, condiments and olives in another area. Baking supplies all roughly in the same area. Helps to find things, but also to keep an eye on what you have plenty of, and what you need.
Expiration Dates
When you do an inventory, be sure to look at expiration dates. Move the older food to the front of the cupboard, so it will be used first. Expiration dates on canned goods are not the indicator of whether the food is still OK to eat. It will just let you know which can of black beans is older. A lot of factors will determine if the food is still safe.
First, the expiration dates on canned goods are kind of meaningless. Canned goods last for years and years (if properly stored). When manufacturers put dates on canned goods, they use dates that are well before when the food might go bad.
Second, how the cans were stored is a much bigger factor in whether the food inside is still safe to eat. Cans stored in a damp basement, or a too hot garage are not going to last as long as canned goods stored in a cool, dry place. Rust on the outside of a can is a warning sign that the can has not been properly stored or is too old. Obviously, bulging cans should be disposed of.
Third, the food may still be safe to eat, but quality goes down over time. Think of expiration dates on cans, not so much as a date for when the food is unsafe, but a time when the food may start to lose some of its flavor and color. You can safely eat the can of peaches that “expired” six months ago, but they would be a little better looking if eaten sooner. Use common sense when deciding which foods are still good. No one wants to toss out food that is still safe to eat, but don’t take unnecessary risks, either.
Taking Stock
Last year I had to replace my refrigerator. I cleaned out both the fridge the freezer while waiting for my new fridge to arrive. When I was cleaning out my freezer, I found a lot of ginger root. A whole lot of ginger root. Seems about every time I would go to the Asian grocery store, I bought more. Don’t get me wrong. I love ginger and use it frequently. But this was well over a pound of ginger. I haven’t bought any ginger all year- and I have used up quite a bit of my stash.
Dairy and Eggs
For products like dairy and eggs, expiration dates are helpful, but you do have a little wiggle room. Milk should be good at least a few days after the sell by date. Cheeses can also be good long past the dates on them. Once a package of cheese is open, it will spoil faster. With cheese, look for signs of spoilage, like mold. On hard cheeses, you can cut off mold and use the rest of the cheese. With soft cheese, once you see mold- it can be deeper into the cheese than is visible with the naked eye. It’s not a good idea to eat soft cheeses that have mold on them, even after cutting off visible mold. Cream cheese should be fine, even weeks after the expiration date. Same for yogurt, sour cream and kefir. How they were stored makes a difference. A colder fridge, just above freezing, is best to keep dairy products safe longer. Look before you eat. Check for signs of spoilage like off odor and mold. Keep the most perishable foods further back the fridge to keep them from being exposed to warmer air every time the door is opened.
Eggs are generally good for several weeks after you purchase them. Don’t store them on the door- it exposes them to warm air when the door is opened, shortening their life. From USDA Webite “Many eggs reach stores only a few days after the hen lays them. Egg cartons with the USDA grade shield on them must display the “pack date” (the day that the eggs were washed, graded, and placed in the carton). This number is a three-digit code that represents the consecutive day of the year starting with January 1 as 001 and ending with December 31 as 365. When a “sell-by” date appears on a carton bearing the USDA grade shield, the code date may not exceed 30 days from the date of pack.”
You can do the “float test” with raw eggs, to see where you stand. Put cold water in a bowl. Place an egg in the bowl of water. If the egg sinks, and rests on the bottom, it is safe to eat. An egg that sinks, but is on its side, rather than resting on the bottom, is going bad soon. An egg that floats should be tossed. Use or freeze any eggs that are not resting completely on the bottom.
Yesterday I posted about freezing foods. Some dairy products and eggs can be frozen, if need be.
It’s a good idea to take stock, every now and then. Do an inventory of what is in your cupboards and in the freezer and fridge. It will help to reduce food waste in the long run. Use what you can, and donate what you won’t. If some things need to get tossed, then toss them. I hate food waste, but don’t want anyone to get sick from eating food that has been around too long.
Tomorrow- hints on making fresh produce last longer- and how to store them for a longer life. Stay strong.
Rich and Chewy Brownies
In case you need some baking therapy.
Brownies have been around for almost 100 years. The story about the creation of brownies, is that they were an accident. A woman was making a chocolate cake. She couldn’t find her recipe, so she made the cake as best she could from memory. The cake didn’t rise- and brownies were invented.
What a happy accident that was for the rest of us.
There are a lot of versions of brownies around. Some are more like a chocolate cake, just a little denser. Others are moist, and so dense they are almost fudge like.
I have a lot of brownie recipes. This is one of my favorites. If you make them, you will understand why. They are soft, rich and a little chewy. They can be serves plain, dusted with powdered sugar, or frosted.
Rich and Chewy Brownies
3 sticks butter, melted and cooled
3 c. sugar
1 T. vanilla
6 large eggs
1½ c. flour
1 c. cocoa
1 t. baking powder
1 t. cinnamon
1 c. chocolate chips
Heat oven to 350 degrees and grease a 13×9 inch pan. Beat together butter, sugar and vanilla. Whisk in eggs one at a time. Combine dry ingredients and stir into batter. Stir in chocolate chips and spread batter in prepared pan. Bake 40-45 minutes, or until brownies pull away from sides of pan. Cool brownies completely in pan, on a rack and cover with foil. Let stand 6 hours before serving. Makes 24.
To serve, you can leave them plain, dust with powdered sugar, or frost. Here is a great frosting recipe for these brownies.
Easy Chocolate Butter Cream
6 T. butter, softened
1/3 – 3/4 c. cocoa, depending on how dark you want your frosting.
2 2/3 c. powdered sugar
1/3 c. milk
1 t. vanilla
Cream butter. Combine cocoa and sugar. Beat cocoa mixture in alternately with the milk until frosting is spreading consistency. Beat in vanilla. You may need an additional tablespoon of milk. Makes about 2 cups.
Foods You Can Freeze
There are several reasons we freeze foods. Safety is probably the biggest one. Frozen foods last a lot longer than most foods that aren’t frozen. Convenience is another reason. You can make a big batch of soup or chili, then freeze some to eat later. Freezing can also reduce food waste, by allowing you to keep something to use later, that might otherwise go bad before you can use it. I think right now, we all need to do what we can to not waste food!
People always seem surprised at some of the foods that I freeze. I’ve been getting more questions lately, so I made a list of some things you can freeze- but maybe didn’t know you can freeze.
If you find something in the frozen food section at the store remember- if they can freeze it- you can freeze it. Part of my pantry challenge is to eat foods I already have, without going to the grocery store. My frozen foods are what really make this easier. Besides the typical meats and veggies, I have some fun ingredients to work with in my freezer. I can also extend the life of some of my foods by freezing them.
So here is a quick list that I came up with, in no particular order.
1. Eggs: While they keep for a pretty long time you can find yourself with more eggs than you can use. Crack the eggs and place them in ice cube trays or small containers- and freeze. No special instructions. Some people prefer to add a tablespoon of water to each egg. I have tried with and without water and both seemed fine. You can also freeze the yolks and whites separately. Add a little water to yolks when freezing them on their own. Don’t freeze eggs in their shells.
2. Avocados: This really prompted a lot of feedback. I posted a recipe for guacamole once and mentioned that you could freeze avocados. I got a lot of response to that. Most people said they never even considered freezing avocados. They freeze great. Frozen avocados work best used in dips and smoothies later. Don’t expect to slice them to top your salad after they were frozen, but they mash up great and would still work on toast. Just cut in half, remove the pit and scoop out the flesh. Dip in lemon juice and place in a freezer bag. Squeeze out any air and seal. You can also just mash them up before freezing. The lemon juice keeps their color better. You could use lime juice, if you like.
3. Pasta and Rice: Decided to lump these together since the information for both is about the same. Easiest way is to just freeze the pasta or rice in portion sized baggies. Thaw in fridge or microwave when ready to use. This is a great way to eat more brown rice, at least it works for me. Rice takes 15-20 minutes to cook. Brown rice takes double that amount of time, at least. I cook up a big batch of brown rice, portion it out and freeze it. Now I can grab a baggie whenever I want. Same for pasta. Not so much the time it takes to cook as getting out that water and getting it boiling. Or sometimes I just cook too much pasta. Freezing the extra means I can have pasta when ever I want.
4. Milk: There are some problems with freezing milk. It will separate so it won’t be quite like the fresh stuff you pour on your cereal, but milk that was frozen is perfect for baking and cooking. I don’t drink much milk. This way, rather than tossing milk, I can freeze the extra and use it for cooking later on. Also easier than me trying to keep milk on hand, when I rarely drink it.
5. Whole Grains/ Whole Grain Flours: This isn’t so much about whether you can freeze them, but rather, why you should. All whole grains contain the germ and bran, which contain fat. Over time, they can become rancid. Don’t panic, doesn’t happen all that quickly, but if whole grains are stored in a hot kitchen they will develop an off taste. Also depends on how much you buy and how quickly you go through it. The last few bags of brown rice I brought suggested refrigerating after opening the package. If you don’t have the freezer space- store them as cool and dry as you can and don’t buy more that you can use in 6-9 months, or so.
6. Cheeses: Yes, you can freeze cheese. Harder cheeses seem to hold up better. There will be textural changes, more noticeable in soft cheeses. If you have more cheese than you can use, freezing will extend its shelf life.
7. Crackers: Some of you are wondering- why freeze crackers? The answer – to keep them fresh and crisp long past the expiration date. I was at a bakery outlet store one time and one of the employees shared that tip with me. There was a great sale on crackers but I was worried they would get stale. She told me to freeze them, in the package. She also said to leave them in the package until they came up to room temp, when I wanted to use them. I left one pack out and froze the rest. Several months later opened the pack I had left out of the freezer- the crackers were stale. All of the packs I had frozen stayed crisp.
8. Cheesecake: Not sure why so many people ask me about cheesecake. Does Sara Lee sound familiar? Yes, you can freeze cheesecake. I like to freeze slices on a baking sheet, then wrap in plastic wrap after they are frozen solid. Defrost with the wrapping loosened, but still on. Best defrosted in the fridge for a few hours.
9. Grapes : A lot of people don’t realize that grapes can be frozen. In fact, frozen grapes are one of my favorite hot weather snack foods. Grapes, like berries, can be frozen by just placing clean fruit on a baking sheet until they are solid. Then transfer to a freezer container or freezer bag. You can eat them right out of the freezer- or use them in cooking. I often make cobbler out of frozen grapes.
10. Baked Goods: Most baked goods freeze great. Cookies, cakes, pies. I prefer to freeze pies unbaked- then bake when ready to use. Again, think about some of the stuff you see in the freezer section at the store. I like to take my cookie dough and shape it into balls. Freeze the balls of dough on a baking sheet- then transfer to a freezer bag. When I need a few cookies I take them right out of the freezer- place on a baking sheet and bake- just add a few minutes to the baking time.
11. Soups, T.V.Dinners etc: Freezing meals is one of the best ways to use your freezer. For one thing, you can freeze stuff before you get sick of it. I know you LOVE your chili- but do you really want to eat it all week? I bet not. By freezing it in portions that are practical for you and your family, you can have chili when you want, without having to make a fresh batch every time. Again, if Stouffer’s can freeze it, you can freeze it. Mac and cheese, stuffed peppers, sliced turkey with gravy and mashed potatoes. Have fun with it. A lot of people save take out containers and use those. You can also buy containers that are used over and over- so the cost isn’t so much over time. I make big batches of vegetable soup- then puree it. I freeze it in both pint and quart containers. Great for a quick lunch or if friends stop by. It can be eaten as is, or you can add rice or pasta- you already have some in the freezer!! I will sometimes use this soup as a of pasta sauce.
12. Breakfast Foods: Really this is a continuation of number 11. You can freeze waffles, pancakes, breakfast sandwiches, smoothies etc. Makes breakfast time a little easier and you will probably like your waffles better than most of what you can buy at the store. Will save you a lot of money, too.
!3. Lemons and Limes: If you are like me, I prefer to have fresh lemons and limes on hand for drinks and cooking. However, they can go bad before I get to using them. I hate to find a fuzzy lemon at the bottom of the fridge. You can freeze them a couple of different ways, depending on how you want to use them later. For adding to drinks later, just cut the fruit in wedges or slices. Place on a small tray and pop in the freezer until solid. Once frozen, remove the fruit from the tray and place in a freezer bag or container. Now they are easy to grab right out of the freezer to add to your favorite beverage. For use in cooking, I zest the fruit and place the zest in a freezer container. Then I juice the fruit and pour the juice in ice cube trays. Once frozen, I can pop out the lemon or lime juice cubes and place in a freezer bag or container. Now, when I want lemon or lime juice for a recipe, I just grab a cube or two.
Some Extra Freezing Info
When it comes to vegetables a general rule is that if it is a vegetable that you cook- then it is a vegetable you can freeze. Works most of the time- we don’t normally cook lettuce and it doesn’t freeze well. Most vegetable are blanched before freezing- that means placed in boiling water, then put in ice water, drained then frozen. This stops certain enzymes from working and keeps the veggies tasting fresher. Some veggies, like onions or peppers- don’t need blanching. You just cut them up- place on a baking sheet and place in freezer until solid, then transfer to a freezer container or bag.
Most fruits don’t get blanched- just washed, cut up if bigger fruits, and frozen. Some in syrup and some frozen “dry”.
High salt foods are not great for freezing. Think about it, we use salt to melt ice. Salty foods, like cured meats, don’t freeze well and will get an off flavor if frozen too long. Freeze them if you must- but use as soon as you can, within a few months, for best flavor.
Corned Beef on Rye Salad
If you have leftover corned beef, you might want to try using it in a salad. This recipe came about when I had some corned beef that I was planning on using in a sandwich. But I was more in the mood for a salad. Since I also had some lovely salad greens, I decided to combine them in one dish.
The end result was very tasty.
I prepped my greens, then topped them with the corned beef and Swiss cheese. I made croutons out of the rye bread and dressed the salad with homemade thousand island dressing. A nice Russian dressing would have worked, too. Perhaps, even a simple oil and vinegar dressing. The thousand island dressing made it like a Reuben sandwich, minus the sauerkraut.
Corned Beef on Rye Salad
6-8 c. mixed salad greens, washed and dried off
6 oz. corned beef, cut in bite sized pieces
4 oz. cubed Swiss cheese
2 slices rye bread, toasted and cubed
4 T. Thousand island dressing- recipe follows
Place greens in a bowl. Top with the meat, cheese, rye bread and drizzle with the dressing. Serves 2.
Homemade Thousand Island Dressing
Combine equal amounts of mayo, ketchup and sweet pickle relish. Stir to combine. I like to add capers sometimes, too. Store unused portion in the fridge.
Ingredient Substitutions
In light of current situations, I have decided to start a series of posts to help during this stressful time. I have lived out of my pantry before. I did it the whole month of January this year, and I have gone as long as 3 months without going to the store. I am starting today with a list of ingredient substitutions, but will be adding more in the days ahead. I hope this can help people get through, without stressing out quite as much.
Feel free to ask for help with other questions you might have and I will try to answer them as best I can.
Did you ever find yourself in the middle of cooking, only to find you are missing an ingredient? Maybe its a baking ingredient that you don’t use that often, so you don’t keep on hand.
Cake flour is a good example. I don’t have that many recipes that call for cake flour, so I don’t keep it on hand. I don’t need to really. Did you know you can easily make your own cake flour? There are a couple of ways to “make” cake flour when needed.
Cake flour isn’t the only ingredient you can make at home. You might be surprised at some of the substitutes you have around already. There are lots of ways you can make what you need, or find something that will work just as well. Here is a collection of some substitute solutions I have accumulated over time. Helpful for the next time you reach for something only to find you are out of it.
Cake Flour
Rather than keeping cake flour on hand, you can add lib in a pinch. There are 2 ways to substitute.
For each cup of cake flour you can measure 1 cup of regular all purpose
flour and then just remove 2 table spoonfuls of the flour.
Some recipes also call to remove the 2 table spoons of regular flour
and replace them with 2 tablespoon of cornstarch. I’ve tried both
methods in baking and have had fine results either way. It is important
that you measure the flour correctly to begin with. Flour should always
be spooned into the measuring cup and then leveled off with a knife.
For a larger amount:
7 cups flour
1 c. cornstarch
Sift together and store until ready to use.
Self-Rising Flour
8 c. flour
5 T. Baking powder
2 T. sugar
1 T. salt
Combine all ingredients and store in an airtight container. Keeps for several months.
Cornstarch
To replace 1 tablespoon of cornstarch you could use:
2 tablespoons flour or 1 tablespoon arrowroot or 4 teaspoons quick cooking tapioca or 1 tablespoon potato starch
Light Brown Sugar
Combine 1 cup white sugar with 2 tablespoons of molasses. Note: for dark brown sugar increase molasses to 3 tablespoons.
Sweetened Condensed Milk
1 c. dry non-fat milk
2/3 c. sugar
1/2 c. boiling water
3 T. butter or margarine melted and hot
Combine all ingredients in a blender until smooth. Can be stored in the fridge and used within 3 days. This is the same as 1 14 oz. can.
Baking Powder
To replace 1 teaspoon you could use 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar
Pie Crust Mix
5 1/3 c. flour
1 T. salt
2 1/3 c. shortening, butter or lard
Sift together flour and salt, and then cut in shortening to resemble coarse crumbs. Store in an airtight container until ready to use. To use lightly measure 1 1/3 c. mix into a small bowl. Begin adding cold water 1 tablespoon at a time, using about 4-5 table spoons all together. After each addition of water toss mixture with a fork and start to press it together. As soon as dough will hold together without being sticky, wrap in plastic wrap and chill about an hour. This will make 1 crust and an entire batch will make about 6 crusts.
Biscuit Mix (like Bisquick)
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk
1/4 c. baking powder
1 T. salt
1 ½ c. shortening*
In large bowl combine dry ingredients and mix well. Cut in shortening until mixture resembles coarse crumbs. Store in a tightly closed container and use in 1-2 months. Makes 10 cups.
* You can use butter or coconut oil in place of the shortening- but store mix in the fridge.
Biscuit Mix 2
10 c. flour
½ c. sugar
1/3 c. baking powder
1 T. salt
2 c. shortening
Mix dry ingredients well. Cut in shortening until it resembles coarse crumbs. Store in an airtight container and use within 3 months. Makes 13 cups.
Aquafaba
Aquafaba is a meringue substitute, using the liquid from a can of garbanzo beans instead of egg whites. Handy for people allergic to eggs and for vegans, too. Not sure who figured this one out, but it is a fun and tasty substitute.
liquid from a can of garbanzo beans
2-3 t. cream of tartar
sugar to taste- granulated or powdered
1 t. vanilla – or other flavoring- optional
In mixing bowl, place liquid and cream of tartar and beat until mixture looks foamy and thick. Sweeten with sugar, a few tablespoons at a time until desired sweetness is achieved. The longer you whip, the better this works. Whip for at least 10 minutes. Add flavoring, if using. You can also add food coloring, if you like. Makes about 2 cups. Store in fridge. For best results, place finished aquafaba in a strainer and prop over a bowl until you are ready to use it. It seems to hold up better this way. Any liquid that forms, will drip off into the bowl below.
Taco Seasoning
4 t. onion powder
3 t. chili powder
1 t. cornstarch
1 t. garlic powder
1 t. cumin
½ t. oregano
1/8 t. cayenne pepper
Mix and store in a cool, dry place. This is the same as 1 packet of taco seasoning mix.
Homemade “Corn” Syrup
2 cups granulated sugar
3/4 cup Water
1/4 tsp. Cream of Tartar
dash of salt
Combine all in a large, heavy stainless steel pot. Stir and bring to a boil. Reduce heat to a simmer and cover with lid for 3 to 4 minutes to get the sugar crystals off the sides of the pan.
Uncover and cook to softball stage, 238 to 240 degree’s F. or when a small amount is dropped into cold water and does not hold its shape; stir constantly. Cook for another minute.
Cool and store in covered jar at room temperature, will keep well for 2 months at room temperature.
For dark corn syrup add 1/4 cup molasses
Chocolate Substitutions
To substitute cocoa for unsweetened chocolate in a recipe combine 3 tablespoons of cocoa and 1 tablespoon of fat.
Unsweetened chocolate can be turned into semi sweet chocolate by adding 1 tablespoon of sugar to each melted ounce. Three ounces of unsweetened chocolate and 3 tablespoons of sugar will equal 4 ounces of semi sweet chocolate.
Corned Beef Quesadillas
For those of you with leftover corned beef, you might want to try making corned beef quesadillas. You could use a number of fillings, including perhaps, a Reuben quesadilla.
I used a combination of cheese, corned beef, caramelized onion and spinach. It came out so tasty.
The quesadilla make a great lunch dish- maybe served with a salad. You can also serve them as appetizers or a fun snack.
Make sure any fillings are not too wet- they will cause the tortilla to be soggy, instead of crisp. I like to cook most of my veggies first, to wilt them down and remove some moisture. I also drain any veggies that are really wet.
Cheese can be sliced thin, or shredded. Corned beef should also be in thin slices or shredded.
You have options for how you want to cook your quesadillas. You can cook in a little oil, in a skillet, cooking until golden brown on both sides. You can brush them with oil and bake in the oven. You can also grill them. The important thing is to get them crisp. No microwave cooking for this recipe.
Don’t be afraid to be a little creative. You can serve them as is, or with a dipping sauce on the side.
Corned Beef Quesadillas
4 large flour tortillas- 8-inch or larger
8 oz. corned beef, sliced thin or shredded
1½ c. shredded cheese or 6 oz. sliced cheese- I used sharp cheddar
12 oz. fresh spinach, cooked down in a little oil or 10 oz. box frozen spinach, thawed and squeezed dry
1 sweet pepper, seeded and diced
2 medium onions, sliced thin and cooked in oil or butter until wilted down and golden- season with salt and pepper
Whole grain mustard, optional
Mayo- mustard
Oil for frying or brushing the tortilla before grilling
Get all your ingredients prepped before starting. If baking in the oven- have oven preheated to 425 degrees. Place tortilla on a work surface and brush with mustard and mayo, if you are using them. Place 2 oz. of corned beef on the tortilla. Keep all the ingredients on one half of the tortilla, since you will be folding it in half. The mayo and mustard can be spread over the whole tortilla. Top the corned beef with ¼ of the cheese, spinach, pepper and onions. Fold in half, set aside. Repeat with remaining ingredients. You will have 4 tortillas, filled and folded in half. Cook one of several different ways. I heated a skillet, added oil, and cooked the quesadillas until golden brown on both sides. You can place them on a baking sheet and bake in the oven until crisp and golden. You can also brush the outsides of the quesadillas with a little oil and grill, turning until golden on both sides. Cut in wedges to serve. Makes 4.
Irish Shortbread
If you are looking for an Irish dessert for St. Patrick’s Day, you might want to make these shortbread cookies. They are everything a shortbread should be. They have the classic shortbread crumbly, tender texture that is buttery at the same time. I think the phrase is melt in your mouth.
These are a little different than other shortbread, though. For starters, you add cornstarch to the dough. The cornstarch helps the cookie to be extra tender. You also melt the butter before adding it to the rest of the ingredients.
It could not get any easier. I pressed the dough into a 9×9-inch pan to bake. Once in the pan, I score the dough before baking, then cut the shortbread again once baked and cooled.
I will say that shortbread aren’t the prettiest cookies on the plate- but they are wonderfully tasty.
So here is the recipe. They also call for self-rising flour. If you don’t have self-rising flour- the recipe for making your own follows the shortbread recipe.
Irish Shortbread
1 c. butter (preferably unsalted)
2 1/4 c. self- rising flour (see note)
3/4 c. cornstarch
1/3 c. sugar, plus extra for sprinkling on top
Melt butter and allow to cool slightly. In medium bowl combine remaining ingredients. Stir in butter and mix until dry ingredients are thoroughly coated. Press into 7×11-inch glass pan (8×8 or 9×9-inch pans are OK). Sprinkle with extra sugar and score with a knife into 1×1-inch pieces. Bake in a preheated 325-degree oven for 30-40 minutes, until edges begin to brown. Cool in pan and cut on score marks. Makes about 6 dozen squares, depending in pan size used.
Note: If you don’t want to buy self-rising flour here is an easy recipe to make your own. It works in any recipe that calls for self-rising flour.
Self-Rising Flour
8 c. flour
5 T. Baking powder
2 T. sugar
1 T. salt
Combine all ingredients and store in an airtight container. Keeps for several months.
Right out of the oven
Corned Beef Hash
Seemed like a good time for comfort food. My mom used to make the best hash. Making hash for lunch yesterday, gave me a chance to think about her. She taught me so much about cooking- and life.
I didn’t have any specific recipe for hash, so I made a point of writing down what I did, and measuring ingredients, so I could share the recipe with you.
The hash tasted a lot like my mom’s. That made me smile and gave me some comfort. Here is the recipe. Hope you give it a try.
Corned Beef Hash
2 T. oil, butter or bacon fat
2-3 medium onions, peeled and chopped
1-1½ lbs. potatoes, about 4-5 medium, cooked and cut in cubes
1 lb. corned beef, cut into ½- inch cubes
¼ c. fresh parsley
Salt and pepper
Eggs, optional
In skillet, heat up your fat of choice. Cook onions over medium heat until translucent. Add cubed potatoes and cook until potatoes and onions are starting to brown. Rather than constantly stirring, I let the potato and onion mixture cook a few minutes, then turn over sections with a spatula. It seems to get them brown faster. Add the corned beef and continue cooking until everything is starting to get a little crispy. Add the parsley and season to taste with salt and pepper. At this point you can serve it. I like to add the eggs. To add the eggs, crack and add eggs, one at a time, to the pan. Keep some space between the eggs, if you can. Turn heat down to medium low and cover the pan. It should take about 5 minutes for the eggs to cook, with the whites firm and the yolks runny. Try not to keep peeking. I know you want to, but every time you remove the lid, the heat dissipates. Wait 3 minutes to check the first time, if you can. Don’t set the heat too high, or you will burn the bottom of the hash while the eggs cook. I usually add one egg for each person I am serving. Feel free to allow more eggs per person, depending on your guests. Serves about 4.
Note: You have to get the potatoes cooked in some way. I just baked them in the microwave, then peeled and diced them. Boil, bake, steam, your choice. Just get them cooked before you start. I removed the potato skins, but only because I had a few spots on the potatoes. You don’t have to peel them, if you don’t want to.
Corned Beef Calzones
I thought this might be a nice time to share this recipe. Seems like a lot of people are cooking with corned beef in the next few days. If you have leftover corned beef, you can use it in these tasty calzones. You can also used deli slice corned beef.
I made these for a friend a while back and we were talking about them the other day. I decided to make them again.
They are almost a Reuben, but I didn’t include the sauerkraut. You could, if you liked. I sometimes make these with thousand island dressing inside them as well, but I decided to leave it out and serve it on the side instead. I thought I would share the recipe with you.
Corned Beef Calzones
3 ¼ c. flour
1 c. rye flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1⅓ c. hot water
1 T. oil
1 lb. thin sliced corned beef
8 oz. shredded Swiss cheese
1 egg , beaten
Caraway seeds, optional
Set aside 1 cup of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 8 pieces and roll one piece into a 6-8 -inch circle. In the middle of the dough place 1 ounce of the Swiss cheese and 2 ounces of the corned beef. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and sprinkle with the caraway seeds, if you like. Also poke a few holes in the tops with a fork to help steam to escape while baking. I put both baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking both at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
If you want to make your own Thousand Island Dressing, just combine equal amounts of sweet pickle relish, mayo and catsup.
Irish Soda Bread- Bread Pudding
This is a great dessert for St. Patrick’s Day. Simple and not too sweet, it is a perfect way to finish your holiday meal. It is made with a traditional Irish soda bread. I used a loaf of soda bread I had baked the day before. You could just buy a loaf of soda bread, if you prefer. I included the recipe for soda bread at the bottom of this post.
The bread was cubed up and allowed to sit around for a day, to dry out a little. You can also cube the bread and toast it in a low oven for 10-15 minutes. A slightly dried bread will stand up better to the custard.
For the custard I used milks, eggs, flavorings and a little whiskey. I would have added Bailey’s, if I had it. The addition of alcohol is optional.
Store cooled bread pudding in the fridge, but take out before serving- or warm a little before serving. It is great just as is, but you could dust with powdered sugar, or top with a scoop of ice cream or a spoonful of whipped cream.
Irish Soda Bread – Bread Pudding
6-8 c. cubed, day-old soda bread- recipe follows
2½ c. milk or half and half
5 eggs
½ c. sugar, plus extra for sprinkling on top
¼ c. whiskey, optional
1 T. vanilla
1 T. cinnamon
Preheat oven to 350. Grease 9×9-inch baking pan. Place cubed soda bread in prepared pan. Set aside. Beat together remaining ingredients and pour over the soda bread. Sprinkle top with a little extra sugar. Bake for 25-30 minutes or until bread pudding is set and a little golden on top. I used a glass pan- it might take a little longer in a metal pan. Bread pudding should be golden around the edges, too. Cool a bit before serving. Serve as is, or with whipped cream or ice cream. Serves 6-8.
Soda Bread
2 c. flour
½ t. each baking powder and baking soda
¼ t. salt
2 T. butter
¾ c. raisins, currants or golden raisins
2 t. caraway seeds
1 egg, beaten
1 c. buttermilk
melted butter, optional
Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Place on rack to cool. You can brush the loaf with a little melted butter, if you like. Makes 1.
