Category Archives: Food

18th Century Christmas Recipe Meets 21st Century Tech

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The Recipe!!

I have this recipe I collected from the mother of my mother-in-law twice-removed. When I was a very young mother, with very small children, my cooking repertoire was limited to easy, and then easier. This recipe kind of intimidated me.  It intimidated me  because it was a ‘steamed pudding’. Which is a yummy, slightly sticky cakey-like Christmas treat. I’ve only once eaten it at said mother-in-law, twice-removed, mother’s home … I loved it. Great-Grandma Mitchell served it warm, with a slightly caramelly sauce.  This card has been picked up time and again, carefully looked at every time I’ve opened my old recipe box for my raisin oatmeal cookie recipe, and then just as carefully placed back into the old recipe box.

Looking at the card you might think I made it all the time. It has turned brown with age, and has oily spots on it. The ingredients aren’t difficult to gather together; grated carrots, potato, and apples mixed with flour, sugar, nuts and spices. Very Christmasy. The hidden terror to my neophyte young mother’s brain was first it was cooked in a coffee can (which I never managed to save) and then the cooking method wasn’t baked, but steamed for two and one-half hours!

That cooking method and time required just totally overwhelmed me … so its yummy stickiness stayed just a memory and a maybe I’ll make that … some time, until this past week. I had the thought to make my favorite mother-in-law’s (twice-removed), Christmas memories for her Christmas gift.  The first memory was date-filled sugar cookies, and the second, of course, Grandma Mitchell’s Steamed Pudding & Dip (Sauce). The cookies took two tries to get them to look and taste as I remembered them. Then out came the daunting steamed pudding recipe. Since I still had no coffee tin (does coffee even come in a can), I opted for a large size vegetable tin (tomatoes or pumpkin pie filling sized). I mixed it up (fingers crossed since I had never seen it in its raw form) and then it was steam time.

My new best cooking friend! (Thanks Angie De)

Online I found many ways to steam foods, including puddings, but they all took the same time … lots of time. THEN I HAD THE ANSWER!! I’ll use my brand-new, only used once for ham & beans, Crockpot Pressure Cooker (which has a steam option!!). I had to read some other blogs and looked for cooking tips to figure how to adjust a 19th century recipe to a 21st century appliance.  After much sorting and hemming and hawing I decided 60% of the approximate 2 1/2 hours should do it.

I followed the steaming instructions from the how-to booklet, popped the can of pudding mix into the pot, twisted on the lid, pressed steam … set the time and pressed start. While it was doing its thing I cleaned up my kitchen … I am not a neat, nor terribly organized cook. I always have grand intentions to keep things tidy … then something happens and I’m  sweeping flour from the counter and floor. What is that sticky stuff?

The Results! Steamed Pudding via Crockpot Instant Cooker

Ding, time’s up. The cooker slowly cooled. Anticipation. When it was no longer steaming I timidly twisted the lid off and watched steamy water drops drip from the lid onto the pudding … not a good thing (hint to myself … put a foil cover on the can next time).  Using a hot pad I picked the can up, set it on a rack and let it cool a long time. It seemed like about 4 hours before it was cool enough to tip it from its tin.  Nothing happened. The pudding was stuck, even though the can was greased and floured. I tapped it, I shook it … nope. Stuck. Then I thought, it’s suction! I found a church key (can opener) and popped a tiny hole in the bottom. Voila! The pudding slid out and there it was standing on the cooling rack just like I imagined it might. I made an additional tiny pudding from the left-over mixture that wouldn’t fit in the cooking tin … it was as yummy as I remembered.

My first 19th century recipe, cooked, cooled, wrapped and dropped at FedEx for an overnight delivery. Hope she loves her box of memories.  Now that’s what I call a Christmas wrap!

Just so you know: (Great)- Grandma Mitchell passed at the age of 99 and some months (and that was like 20+ years ago) … the recipe was her mother’s if I remember the story right.

 

Say Fromaggio!

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Again today’s question for what sight am I grateful is almost a no-brainer for me … a smile on the face of my Sweetie when either he walks in the door toward me or when I walk into the room; especially when we’ve spent a few days apart. Or the smiles on the faces of my family when I walk through their doors after months apart.  The sight of opening arms for that long embrace when some times I can’t really see ’cause my eyes are filled with water.

If you’ve not figured it yet, family and friends are my greatest blessings and I am anticipating “that smile” when Sweetie pulls into the drive Friday night after a week of elk hunting 600 miles away. And anticipating Thanksgiving day when blooming smiles surround our tables with plates piled with, of course, family favorites.

An aside … I’m grateful to sit here and think about the smiles on the faces of those I love. It has put a smile on my face …

Daughter 2 & Daughter 1 Together after a almost a decade

That’s right! That’s the gaggle 🙂 or part of it at least

Grandson weekend … still smiling from that trip

Making this mama’s heart sing … my kids, minus 1.

 

Warning!! Seriously Addicting Chewy Ginger Cardamom Black Pepper Cookies!!

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Today’s question’s answer For what texture am I grateful is the slightly crispy on the outside, a bit more chewy on the inside, crunch added with a bit of raw sugar and a perfectly crackled top Chewy Ginger Cardamom Black Pepper cookies. Which I am eating when I read the question and the answer was right there, in my mouth!  These delectable cookies are perfectly textured for an adult treat unless your younglings are fond of spicy pepper.

Ginger cookies evoke memories of my grandmother’s kitchen, and her cookie jar filled with ginger snaps. She’d get after me for sneaking yet another cookie and slipping back to the basement to savor my ill gotten sweets.  I love the sweet and spicy taste of ginger, so when my step-son Peter brought these cookies to Thanksgiving or Christmas (I forget) I was hooked.  So will you be once you’ve whipped up a batch and this will become your go-to recipe again and again and again.

Warning!!

Chewy Ginger Cardamom Black Pepper Cookies
Serious Eats

Seriously Addicting

The recipe is from Serious Eats, but I double the cardamom and black pepper, and leave out the candied ginger.  I didn’t have any one time and found that I couldn’t really tell the difference that it wasn’t there.

2 cups flour

1 T ground ginger

2 t baking soda

1/4 t salt

1 t ground cinnamon

1/2 t unsweetened cocoa

1/2 t ground cardamom

1/2 t freshly ground black pepper

1 c granulated sugar

2/3 c vegetable oil

1 egg

1/4 c molasses

1/2 t grated fresh ginger

1/2 c chopped candied ginger

1/4 c coarse sugar (for rolling) Optional

Preheat oven to 350F and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cinnamon, cocoa, cardamom, and pepper.

Ina  large bowl, beat together sugar and vegetable oil. Beat in egg, grated fresh ginger, and molasses until smooth. Fold in the flour mixture until well combined, then add in candied ginger.

Shape dough into 1-inch balls, roll in coarse sugar if desired and place on baking sheet. Bake 6-7 minutes (I cook them 8-9 minutes)

Let cookies cool for 3-5 minutes on cookie sheet, then remove to a wire rack until cool.

Feed my Body & my Soul

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This morning began in earnest the planning and divvying up of food assignments for Thanksgiving. Spread it out over 15 people and it doesn’t seem so overwhelming when you’re hosting (not me, I’m just showing up with my stuffing and pies). I’m so grateful for the traditions of Thanksgiving; the food is “just like this” and if it isn’t well the fam has No Problem letting the offender know they’ve breached protocol trying something new. (The finger is pointed directly at me folks – message sent — message received).

I am grateful for the tradition and time we take at Thanksgiving to be aware of all of our temporal blessings. When food and each other and all the blessings we receive from God are the only thing we have to concentrate on. Blessings beyond measure.

Mary at the open tomb of our resurrected Lord & Savior Jesus Christ

Then the other side of my For what holiday am I most grateful is Easter. The celebration of the resurrection of our Lord and Savior Jesus Christ and His supernal gift of forgiveness and eternal life. He lived, he died for us, and was resurrected the third day, and He Lives! Easter represents the greatest of spiritual blessings that turn our hearts toward eternity and away from the world. Gifts and blessings to our spirits to fill us with hope and faith and turn our hearts to Him.

For what holiday(s) am I most grateful?  Thanksgiving & Easter; they feed my body and feed my soul.

Count your blessings;
Name them one by one.
Count your blessings;
See what God hath done.
Count your blessings;
Name them one by one.
Count your many blessings;
See what God hath done.
(Chorus from Count Your Blessings

 

 

Grateful for Bread

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Fresh from the oven

I am grateful for BREAD in all of its forms … homemade and baked fresh hot from the oven, bagels boiled, baked and then toasted slathered with cream cheese, english muffins topped with a fresh poached egg and hollandaise sauce, hot rolls and butter on our Sunday dinner table, and hot from the oil scones or fry bread. Bread, it’s my comfort food, my go-to when I need a little nosh. A single slice of bread with peanut butter & jam, or with butter dusted with cinnamon-sugar or wrapped around a hotdog as a bun.  I am very grateful I’m not gluten-sensitive or intolerant  and I’m very sorry for those who have such challenges.

Mouth-watering Fry Bread … where is the honey?

My life would be sad indeed without bread for my body, but most sad without the Bread of Life, Jesus Christ, our Savior. How grateful I am for my testimony witnessed by the Holy Spirit

“I am the bread of life”

that He is the source of all spiritual nourishment and as we turn to and come unto him he saves us. He is the Bread of Life.

 

Portland Food Odyssey — Shut My Mouth!

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Durfur Oregon

There are thousands, if not hundred’s of thousands of millions of words written about food; how to grow it, buy it, cook it, eat it. Words written attempting to describe a flavor or smell, texture or color of food.  I have a friend who is not a foodie; she’s described food as fuel and can eat the same breakfast, lunch, and dinner for days and be satisfied.  My sweetie on the other hand loves food; meal planning, purchasing, preparing is a joy for him and partaking of the finished result is most often a joy for me. Though at one time I did ask that he cut down on garlic … everything, no matter how distinct the dish sort of tasted the same.

With the hundreds of thousands of millions of words written I will not attempt to describe the foods we’ve enjoyed these past two weeks, but I will share a few of the restaurants, joints, bakeries, and spots that when you find yourself wandering around Portland you really should try. These places are in no particular order, and are spread all over the place.

Though it did start with an impromptu decision on our drive through the Columbia River Gorge to stay 12 miles south of The Dalles, OR at the Balch Hotel in Dufur. No that’s not a misspelling.  The hotel was built in 1907. Restored beautifully and located in a small town farming community which isn’t tumbling down and nearly deserted. Our room was full of antiques and original light fixtures, the bed and pillows were totally comfortable, and the claw foot tub was the highlight of the renovated modern bath. The morning’s surprise, the included breakfast was fresh with homemade yogurt and granola, sun-dried tomato and spinach omelet, a blueberry muffin, and fresh squeezed orange juice.  I think that breakfast was an omen of our forthcoming culinary ‘joys’.

After Sweetie did some urban forestry, removing some poorly placed old trees in son’s backyard we were taken on a 20 minute ride to try our first ever Khao Man Gai at where else? Nong’s Khao Man Gai … Rice, Chicken with Asian spices and too-die-for chicken broth soup.

Later that night we Google Mapped our way to downtown Portland located on Mississippi to taste oyster nectar at the Olympia Oyster Bar , just so you all know, I don’t eat raw oysters … they creep me out. I did have the seafood bucket overloaded with clams & mussels. Their bread was thick and rustic, just perfect for soaking up the liquid gold at the bottom of the tin. Sweetie’s son runs the kitchen and cooks (you don’t cook oysters) and sitting at the bar we watched him in action.

Remember that was just our first afternoon in town …

Breakfast was en’joy’ing perfectly cooked eggs, while sitting next to a lovely fireplace, on an enclosed patio at the Tin Shed Cafe, which is dog-friendly in case you wanted to know. They have a Fido Menu, served along with a dish of water for your furry friends.

Truly mouthwatering vegan, gluten-free lemon bars

Wandering through the Alberta District where the Tin Shed is located, we were introduced to what I think  is the first time I’ve eaten vegan, gluten-free baked goods where the sweets taste like desserts. Shut my mouth! Yep! On a scrumptious lemon bar. I heartily recommend the Back to Eden bakery … it’ll be worth the hunt for a parking space, I promise. And I don’t make promises lightly …

Mid-afternoon found the gaggle of us meeting at Cathedral Park and then a cross-town jaunt again downtown (where we found an actual parking garage) and later a very large bowl of fresh raman from at an eatery called ???? that’s right I don’t remember, but it was tasty and I can’t even tell you where it was. I nearly forgot brioche donuts from Blue Star Donuts … they were sold out of my favorite lemon poppyseed so I settled for spicy mexican hot chocolate (and a few other varieties that disappeared just as quickly)!

Can you believe I didn’t take any photos of dinner? No family snaps, snaps of food, or the building. you’ll just have to take my word that the Authentica Mexican restaurant was worth the hike after finding a parking spot a few blocks down the street. Opps! I almost tried to describe the food… I’ll just say “try it ” we loved the Chili Relleno.

Come Saturday and topping off our food odyssey the daughter of my heart  had us over for brunch before we headed home … my mouth is watering thinking of it and I think I may have to try to recreate the potato, egg, and asparagus dish, and hope I don’t forget the fresh mango on the side.

After our tantalizing odyssey I’ve decided that we’re in a food rut .. a stuck-in-a-rut make the same easy favorite recipes when it’s time for a meal kind of rut; or when we head out for dinner we go the the same 3 or 4 places and it takes a road-trip and time with family and friends who really are foodies with a capital F to shake things up and get us thinking on another plane. My other local food plane will include trying that small, place down the street that’s tucked into the little shopping mall, stop at a new food truck … or that Bosnian sandwich shop whose parking lot is always full … I’m thinking of looking for a Khao Man Gai somewhere in Boise … well a girl can hope, can’t she?

Life is soooo good and tonight’s dinner is quail with mushrooms, asparagus and basmati rice.  See ya later friends … quoting Julia C. “bon appetite”!

4,530 Miles & Popcorn Crack

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Oven-Baked Popcorn — Beware! It’s Addicting

I’m eating oven-baked caramel popcorn (aka popcorn crack). A nibble becomes a taste, becomes a handful, becomes three handfuls, then what the heck! I’ll just eat the whole dang bag full. In lieu of eating the whole dang sack of popcorn and randomly wandering through the never-ending pages of Pinterest (which is as addicting as my popcorn crack) I started counting Wanderingkeri  miles … it started when I noticed the Escape-mobile turned 45,000 while driving to Council last night.

Then I thought of the miles I’ve driven just since November … from Boise to Riverton, Utah (baby shower 358 x 2), Boise to the gas station at Sweetzer Summit (meet Mom 1/2 way 193 x 2), Boise to Highland Utah for Thanksgiving (367 x 2), Boise to American Fork, Utah (funeral 369 x 2), Boise to Orem, Utah (help Mom move 378 x 2). Of course this includes the trips from Boise to Council (at least 5, I think @ 120 x 2) but not the miles around town, or the miles within the trips. (that’s just too OCD for me right now).

So the major legs of travel, point to point adds up to:  4, 530 miles and December isn’t even over yet!!

What to do these miles mean besides calluses on my rear end ? They mean LOVE, they mean FAMILY, they mean TRADITIONS …  a perfect trifecta. Better than this popcorn, but not by much! BTW  this is a great travel snack (you’ll want to bring extra – make a double batch).

Oven-Baked Popcorn aka Popcorn Crack

Pop 1 cup of popcorn & set aside

Melt 1 cup (2 cubes) butter

Add 2 cups brown sugar

Add 1/2 teaspoon salt

On medium heat bring mixture to a slow boil, then boil for 5 minutes

Remove from heat

Stir in 1/2 t baking soda

Add 1 teaspoon vanilla

When mixture becomes creamy, but still hot, gently pour over popped corn mixing as you pour (I put popcorn in a tall sauce pot so kernels don’t spill out)

Once popcorn is evenly coated, spread out onto a roasting pan or cookie sheet(s)

Place in Pre-heated 250 degrees F oven

Bake for 1 hour

Every 15 minutes using a spatula carefully turn popcorn over and separate kernel clumps.

Once out of the oven, tip onto the counter-top to cool, continuing to separate kernel clumps.

Once cooled store in large plastic storage or paper bags.

 

Merry Christmas my friends!

For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. John 3:16 KJV #lighttheworld