Category: Cooking

Feed the Birds- Fruit!!!

Posted on

March 3, 2014 by author

Robin eating grapes

I have always fed the birds in Winter. It is a family tradition that I keep up. I know black oil sunflower seeds are the preferred food for many birds so that is what I fill the feeders with. Other things are good for them, too. I noticed a sweet robin hanging out under the bird feeder a few days ago. I know robins like fruit so I tossed out a couple of slightly shriveled apples that were going to go to the compost heap. The robin began eating them almost right away. Today she was out there pecking at an apple so I brought out some grapes. She started eating the grapes right away. It was sweet. As I shoveled the walkway she’d give me a look but never flew away. She just kept eating her unlikely Winter treat.

It brought to mind a robin from years ago. My Mother always fed the birds and one snowy day she saw a robin sitting under the feeder. She wanted to give her something she would really like so she sent my Father out to the bait store to get worms. She would toss a few out the window whenever she saw the robin. It was not lost on my Father that while he was NEVER allowed to bring bait into the house there was now a box of worms in the fridge. Mom read up in one of her bird books and discovered that robins are also fruit eaters so she switched to feeding the robin raisins. Eventually the robin would chirp under the kitchen window and my Mother would toss out some raisins. Over time the robin would flutter by the window if the raisins weren’t tossed out when she first arrive. You have to understand that my Mom had a special gift with all animals. They sense something in her that was gentle. Mom decided to hold the raisins in her palm rather than toss them one day. Sure enough the robin landed in her hand to eat them. The ritual continued for several winters. The robin would chirp, Mom would open the window and hold out a hand of raisins and the little bird would sit on her hand and eat them. I got a chance to feed her as well on several occasions.

So if you have some extra fruit around the house consider sharing with our feathered friends. They will be a welcome change. Who knows? You might even get a chance to hold a robin.

Posted in Cooking | Tagged birds, feeding birds, fruit, fruit for birds, grapes, mother and robin, robin, robin story |

Butternut Squash Cupcakes

Updated on

February 27, 2014 by author

Judi

Butternut Squash Cupcake

Since I still have some winter squash I decided to use one the the butternut squashes to make a dessert. The cupcakes are moist, sweet and have a nice spice flavor. The orange butter cream complimented them well. I don’t like a lot of frosting so I made just enough for a swirl on each cupcake. You might want to double the frosting recipe if you like more.

Butternut Squash Cupcakes

4 eggs, slightly beaten

3/4 c. oil

1 1/2 c. sugar

2 c. cooked butternut squash, you could use other winter squash or pumpkin

1 3/4 c. flour

1/4 c. cornstarch

3 t. cinnamon

1 t. nutmeg

1/4 t. cloves

2 t. baking powder

1 t. baking soda

3/4 t. salt

Blend together in large bowl eggs, sugar, squash and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting. Makes 30-36. Frost with Orange Butter Cream.

Orange Butter Cream

1/3 cup butter

4 1/2 cups sifted confectioners’ sugar

1/4 cup orange juice concentrate

1 1/2 teaspoons vanilla extract

In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the juice and vanilla. Slowly beat in remaining sugar.

Posted in Cooking | Tagged cupcake recipe, pumpkin recipe, squash cupcake recipe, squash cupcakes, squash dessert, squash dessert recipe, squash recipe |

Chicken with Romaine Lettuce Sauce

Updated on

February 27, 2014 by author

Judi

Chicken with Romaine Lettuce Sauce

I found myself with some Romaine lettuce and was just not in the mood for a salad. Probably because it was snowing outside and very cold. I added the lettuce to my chicken and created a wonderful dish.

Chicken with Romaine Lettuce Sauce

oil

1 medium onion, sliced

6 boneless, skinless chicken thighs

flour

salt and pepper

6-8 cups shredded Romaine lettuce

1 c. chicken stock

fresh chopped parsley

hot pepper sauce

Heat oil in a large skillet and cook onion until golden. Meanwhile combine about 1/2 cup of flour in a plastic bag and season with salt and pepper. Add the chicken pieces and shake to coat. Add chicken to the skillet and brown chicken pieces on both sides. Cover and let the chicken cook on medium heat for about 5 minutes longer. Add lettuce and stir in along with the chicken stock, parsley and hot sauce. Cover and allow to cook for 5 -10 more minutes or until chicken in cooked through and sauce has thickened. Serve alone or over pasta or rice. Serves 2-3.

Add lettuce to chicken in the skillet

Ready to serve

Posted in Cooking | Tagged chicken, chicken and lettuce recipe, chicken and romaine lettuce recipe, chicken recipe, chicken with lettuce, chicken with lettuce sauce recipe, lettuce sauce recipe, romaine lettuce, romaine lettuce recipe, romaine recipe, skillet dinner, skillet dinner recipe |

Garbanzo and Roasted Pepper Salad

Updated on

February 26, 2014 by author

Judi

Garbanzo Bean and Roasted Red Pepper Salad

Garbanzo Bean and Roasted Pepper Salad

No matter how cold it is I still enjoy a salad. This one is simple and with the addition of a roasted sweet pepper it has a slightly smoky taste. It can be served as a side salad or even as a vegetarian main dish.

Garbanzo Bean and Roasted Pepper Salad

1 or 2 roasted sweet peppers, drained and chopped- Any color is fine. I used yellow peppers

2 (15 oz.) cans garbanzo beans, drained and rinsed

1/2 c. sliced green onion

1/2 c. chopped celery

1 clove garlic, minced

1 T. fresh chopped parsley or 1 t. dried

3 T. oil

3 T. lime or lemon juice

salt and pepper to taste

lettuce leaves

Combine peppers, beans, onion and celery in bowl. Combine seasonings with oil and juice in jar with tight fitting lid and shake well. Toss over pepper mixture to coat well. Chill several hours and serve on bed of lettuce. Serves 3-4.

Posted in Cooking | Tagged chcik peas, chick pea salad, chickpea salad recipe, Garbanzo and pepper salad recipe, garbanzo bean salad, garbanzo beans, garbanzo recipe, garbanzo salad recipe, roasted pepper, roasted pepper recipe, roasted pepper salad, roasted pepper salad recipe |

Tortilla Soup

Updated on

February 26, 2014 by author

Judi

Tortilla Soup

This is one of the dishes we had in class last night. Great night for soup. It’s an easy soup to make and full of flavor. I like to serve it with hot sauce on the side for those who want a spicier soup.

Tortilla Soup

1 onion, sliced thin

1 T. oil

6 c. chicken stock

1/2 -3/4 c. salsa

2 T. chopped cilantro

1/2 t. cumin

2 c. diced cooked chicken

8 small or 4 large tortillas

Heat oil in soup pot and cook onion until tender. Add stock, salsa and seasonings and simmer, covered 10 minutes. Add chicken and heat through. Meanwhile roll tortillas up tightly one at a time and cut cross wise into 1/2-inch wide strips. Divide strips among 4 bowls and ladle in the soup in the bowls. Serves 4.

Posted in Cooking | Tagged soup, soup recipe, tortilla, tortilla recipe, tortilla soup, tortilla soup recipe |

Blackberry Scones

Updated on

February 26, 2014 by author

Judi

Blackberry Scones

I was in the mood for scones and was thinking of using some of my frozen blueberries but while looking for them in the freezer I saw the frozen blackberries first and ended up making blackberry scones instead. The end result was pretty darn good, if I do say so myself. Warm from the oven they are crisp on the outside and moist and tender inside with a lot of juicy blackberries. Think it’s time to put on water for tea. Here is the recipe so you can make them, too.

Blackberry Scones

2 c. flour

1/3 c. sugar

1 T. baking powder

¾ t. salt

6 T. chilled butter

2 c. blackberries -do not defrost if using frozen

1 t. orange zest

2 large eggs

1/3 c. heavy cream or half and half

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in berries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use 1/2 cup ice cream scoop to scoop batter onto a baking sheet. Sprinkle with a little extra sugar, if you like. Bake in a preheated 375-degree oven for 22-24 minutes. Makes 10-12.

Posted in Cooking | Tagged berry scone recipe, berry scones, blackberry, blackberry recipe, blackberry scones, blackberry scones recipe, fruit scone recipe, fruit scones, scone, scones, scones recipe |

Tomato Bisque Soup

Updated on

February 26, 2014 by author

Judi

Tomato Bisque Soup

I had a chance to do a local television show recently. This is the soup I made on New Day Cleveland. It is an old family recipe. My grandmother used to make it in the summer with fresh tomatoes. Since I can tomatoes every year I can make it anytime I like. There is something about opening a jar of canned tomatoes that always reminds me of summer and of my grandmother making this soup.

Tomato Bisque Soup

2 T. oil

1 c. chopped onion

28-29 oz. can whole tomatoes, cut up or diced tomatoes, undrained or 1 quart canned tomatoes

1 qt. beef or chicken or vegetable stock

½ c. raw rice

1 c. sour cream

Cook onions in oil until tender. Add tomatoes and stock and bring to the boil. Add rice, cover and simmer until rice is tender, about 20 minutes. Place sour cream in bowl and stir in a cup of the hot soup, stirring until smooth. Add another cup of the soup and then add this mixture to the pot. Heat through, but do not boil. Makes 6-8 servings.

Variations: Brown or wild rice can be added instead, but cooking times will be longer, about 45-50 minutes. Barley can also be added instead of the rice, but allow 45 minutes to cook.

Seafood: Once rice is tender, but before adding sour cream you can add any one of the following; ½ -1 pound raw diced fish (mild white fish are good or even salmon for a special treat), ½ -3/4 pound salad size raw shrimp, 2 cans crabmeat, 2 (10 oz.) cans clams, drained.

Here is my TV appearance http://www.youtube.com/watch?v=EmjL7vd6MD8&feature=c4-overview&list=UUtLd3sOV5Jl0hBqi6tS9-hA

Posted in Cooking | Tagged bisque soup, bisque soup recipe, soup recipe, tomato, tomato bisque soup, tomato bisque soup recipe, tomato recipe, tomato soup, tomato soup recipe |

The Challenge- Keeping it Green

Updated on

February 26, 2014 by author

Judi

Fresh Green Onions

Since I am not going to the grocery store these days I am trying to get the most out of what I do have. I had some nice green onions and when I used them rather than tossing the ends into the compost pile I stuck them in a small flowerpot. In less than a week I have lots of new growth and a steady supply of green onions when I need them.

It’s really easy to do. Just get a pot and put some potting soil in it. When you go to use your green onions just cut off the root, leaving about 1/4 inch of the white part. Place in the soil, water and wait. In a week I had some as long as 5 or 6 inches. When you use another onion- just add it to the pot. You can start celery and romaine lettuce pretty much the same way.

Freshly planted green onions

Posted in Cooking, Gardening | Tagged challenge, green onions, growing green onions, growing scallions, replanting green nions, scallions |

Garden Skillet Dinner

Updated on

February 26, 2014 by author

Judi

Garden Skillet

I love to cook- not so crazy about a lot of dishes to wash so I am always happy with recipes that require fewer pots and pans. I love this Garden Skillet Dinner. It’s a little like mac and cheese but with some added veggies for extra flavor. Always a hit when I make it. This time I used a sharp white cheddar cheese. You can add whatever veggies you have on hand.

Garden Skillet

1 large onion, sliced

2 small zucchini, sliced

1 T. oil or butter

1 t. dried basil

1 14 oz. can tomatoes, chopped, undrained- I used my home canned tomatoes

4 c. cooked pasta

1/2 c. milk

2 c. shredded cheddar cheese

1 t. spicy mustard

In large skillet cook onion and zucchini in oil or butter until tender. Add remaining ingredients and cook over medium heat until heated through and cheese has melted. Serves 3-4.

Posted in Cooking | Tagged Garden skillet, garden skillet dinner, garden skillet recipe, macaroni and cheese recipe, skillet, skillet dinner recipe, skillet recipe, zucchini recipe |

Simple Spaghetti Squash

Updated on

February 26, 2014 by author

Judi

Spaghetti Squash with Parmesan Cheese

I was lucky enough to get some beautiful winter squash from a local farmer friend of mine. Thank you Carl from Blue Pike Farm. There are an assortment of acorn, butternut and several spaghetti squash. If you haven’t had spaghetti squash before it is a squash with flesh that shreds into strings once cooked. It looks a little like spaghetti, thus the name. The taste is not as sweet as some other winter squashes. When using it don’t be afraid to add a lot of flavors to it. It is mild and goes with everything. I cooked one up with no real idea of what I wanted to do with it. To cook it I just placed the whole squash in a pot of water and boiled it until fork tender. That took less than an hour. I had to cool it down so I could handle it so I placed it in a big bowl of cold water for a few minutes. I cut it in half and scooped out the seeds. The seeds went out to the bird feeder. Then I took a fork and kind of pulled out the flesh, fluffing with the fork as I went. I ended up sauteing some onion in a skillet and then added the squash to the skillet. I cooked it over high heat, stirring often and adding some salt and fresh ground pepper. I also added a couple of cloves of chopped garlic. It tasted pretty good. I ended up just adding some fresh grated Parmesan cheese. It was wonderful. I had planned on serving the spaghetti squash as a side dish- but just had it for lunch all by itself. Sometimes the best dishes don’t have to have a ton of ingredients. Simple can be good, too.

Spaghetti Squash

Posted in Cooking | Tagged easy squash recipe, simple spaghetti squash, Simple spaghetti squash recipe, spaghetti squash, spaghetti squash recipe, squash recipe, winter squash recipe |