Wednesday, 20 September 2017

My Favorite Cole Slaw

My Favorite Veggie Coleslaw

Cole Slaw
I am dead serious when I say I could eat this slaw ALL DAY, EVERY DAY.  It’s crunchy, cool, creamy, and spicy – all in one bowl and it’s a deliciousaccompaniment to spicy beef or pork dishes, such as Chipotle Sloppy JoesBeef Carnitas, or as above, on Bacon-Wrapped HotDogs.  
1/2 cup plain nonfat Greek yogurt
2-3 Tbs. light mayonnaise1 Tbs. cider vinegarjuice and zest of 1 lime1/4 – 1/2 tsp. red pepper flakeskosher salt and freshly ground black pepper, to taste12 – 16 oz. package coleslaw mix (the packages vary in size depending on the brand)1 cup shredded carrots1 red bell pepper, cut into very thin strips
1 jalapeno, seeds and membranes removed, minced
To prepare crunchy coleslaw, combine yogurt, mayonnaise, vinegar, and red pepper flakes in a mixing bowl; add coleslaw mix, carrots, bell pepper, and jalapeno, tossing to coat.
Season to taste with kosher salt and black pepper, as desired.  Refrigerate, covered, until ready to serve.
Now You’re Cookin’,
Chef Alli

Carnita's Recipe



Big Bold Beef Carnitas


Bold Beef Carnitas
After recently purchasing an electric Cuisinart pressure cooker, I have totally fallen in love with this method of cooking for my busy family.  This is a dish that we really enjoy and one that I can have on the dinner table in about 30 minutes, start to finish, thanks to the pressure cooker.  Note: If you don’t have a pressure cooker, check the special directions below for making this recipe in the oven.
3 lbs. chuck roast, cut into 2 inch chunks, trimmed
2 Tbs. olive oil
1 Tbs. kosher salt
2 tsp. ground cumin, ½ tsp. smoked paprika, 1 tsp. chile powder
1 tsp. chipotle sauce
1 onion, sliced
3 cloves garlic, crushed
2 tsp. dried oregano
1 cinnamon stick
zest of 1 orange
1 cup orange juice
½ cup lime juice
Preheat pressure cooker on browning setting and add oil, salt, cumin, paprika, chile powder and chipotle sauce; when mixture is hot, add cubed beef; brown beef in batches, then return all beef to pressure cooker.
Add onion, garlic, oregano, cinnamon stick, orange zest, and juices; cover pressure cooker, lock lid in place and bring to high pressure.
Cook beef at high pressure for 25 minutes; allow pressure to release naturally.  Remove pressure cooker lid and transfer beef to a preheated, oiled cast iron skillet set over high heat. **To prepare beef in a conventional oven, prepare as above, but add more juice (or broth) to the pot you are using, making sure beef is about halfway submerged; cover pot with a tight fitting lid and cook at 350 degrees F for 4-5 hours, or until beef is very fork-tender, adding more liquid if needed.
Using two forks, shred beef in skillet, then add just a bit of the cooking liquid from the pressure cooker to the skillet.  Cook beef over high heat just until it gets a good “crisp” on the outside, watching carefully so beef doesn’t burn, adding cooking liquid from pressure cooker, a little at a time, as needed.
Serve beef with skillet-browned corn or flour tortillas, salsa fresca, sour cream, and cilantro OR topped with my favorite veggie coleslaw.
See in another Post in Larch Kitchens - "My Favorite Veggie Coleslaw"
Now You’re Cookin’,
Chef Alli



My Favorite Veggie Coleslaw


Cole Slaw
I am dead serious when I say I could eat this slaw ALL DAY, EVERY DAY.  It’s crunchy, cool, creamy, and spicy – all in one bowl and it’s a deliciousaccompaniment to spicy beef or pork dishes, such as Chipotle Sloppy JoesBeef Carnitas, or as above, on Bacon-Wrapped HotDogs.  
1/2 cup plain nonfat Greek yogurt
2-3 Tbs. light mayonnaise1 Tbs. cider vinegarjuice and zest of 1 lime1/4 – 1/2 tsp. red pepper flakeskosher salt and freshly ground black pepper, to taste12 – 16 oz. package coleslaw mix (the packages vary in size depending on the brand)1 cup shredded carrots1 red bell pepper, cut into very thin strips
1 jalapeno, seeds and membranes removed, minced
To prepare crunchy coleslaw, combine yogurt, mayonnaise, vinegar, and red pepper flakes in a mixing bowl; add coleslaw mix, carrots, bell pepper, and jalapeno, tossing to coat.
Season to taste with kosher salt and black pepper, as desired.  Refrigerate, covered, until ready to serve.
Now You’re Cookin’,
Chef Alli

Wednesday, 13 September 2017

Lemon Squares

Lemon Squares      Bake @ 350 degrees (15-20 min.)

1 package      golden cake mix
1/4 c.             butter
1/8 c.             water
1 lrg.              egg
1 c.                 coconut

Mix together and put in a 9"x13" cake pan.
Put veg. oil on the palm of your hand and press down.
Bake @ 350 degrees (15-20 min.)
Cool it in pan.

1 lemon Pie Filling (cooked kind)
Mix it up and pour on top of the bottom layer of Squares.
Whipped Cream for the 3rd layer of the squares. (as much as you want)

Tuesday, 12 September 2017

Easy Cucumber Salad



Ingredients
Vegan, Gluten free
∙ Serves 4-6
Produce
  • 2 tbsp Chives, fresh
  • 2 lbs Cucumbers
Baking & Spices
  • 2 tsp Granulated sugar
  • 1 tsp Kosher salt
Oils & Vinegars
  • 1/4 cup Apple cider vinegar
  • 2 tbsp Olive oil


1. Mix dressing

2. Toss, cover and refrigerate 30 minutes.

Tomato Cucumber Salada

I found this recipe at the following site:
https://tastesbetterfromscratch.com/tomato-cucumber-salad/

Tomato Cucumber Salad

Prep Time
10 mins
Total Time
10 mins
Tomato Cucumber Salad garnished with red onion and fresh basil. One of our favorite fresh and healthy summer side dishes! 
Course: Side Dish
Cuisine: American
Servings6 servings
Calories65 kcal
AuthorLauren
Ingredients
  •  cups cherry tomatoes , halved
  • 5 mini cucumbers , sliced into 1/4'' coins
  •  teaspoons olive oil
  • 1 teaspoon  red wine vinegar
  • salt and pepper , to taste
  • 2 tablespoons diced red onion
  •  tablespoons chopped fresh basil
Instructions
  1. Add cherry tomatoes and cucumbers to a bowl. Drizzle olive oil and vinegar on top. Season with salt and pepper. Toss everything to coat. Garnish with diced red onion and fresh basil.

Monday, 4 September 2017

California Grilled Veggie Sandwich

         California Grilled Veggie Sandwich

Recipe by: Heather Johnson
"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."
     1/4 cup mayonnaise
            3 cloves garlic, minced
            1 tablespoon lemon juice
            1/8 cup olive oil
            1 cup sliced red bell peppers
            1 small zucchini, sliced
            1 red onion, sliced
            1 small yellow squash, sliced
            2 (4-x6-inch) focaccia bread pieces, split horizontally
            1/2 cup crumbled feta cheese
            Add all ingredients to list


Directions
         In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

         Preheat the grill for high heat.

         Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.


         Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

         

Tuesday, 29 August 2017

Three Beer Salsa

                                                      Three Beer Salsa




15 lbs.             Tomatoes cut in half or quarters (approx. 35 medium or about 8 liters)  Skin them.
1/2 c.               Salt (coarse)

                   Soak for 6-12 hours  
                   Drain off liquid from Tomatoes

15 lbs.             Tomatoes
2 c.                  Vinegar
2 Tbsp.            Sugar
20                    Hot Peppers (assorted)
                        eg. - jalapeño, crimson hot, anaheim, thick red (no stems but everything else)

                        Cook on medium heat and stir for 1 hour - be careful! .....it will burn.
                        Then simmer for 1 hour.


Half way through the cooking time

2 lrg.               Green peppers (cut into 1/2"-1" pieces)
2 - 3 lrg.          Onions (1/2"-1" Pieces)
13 oz.              Tomatoes Paste

This is called Three Beer Salsa because a person can have 3 beers while stirring the Salsa.  There actually is no Beer in this Salsa!



Tuesday, 1 August 2017

Sour Dough Waffles for Ceilidh

Sough Dough Waffles

2 cups flour
2 cups water

Place this in a plastic container and let it sour by leaving it slighty uncovered and stirring it occasionally (ever four hours) with a wooden or plastic spooon, not metal.

In a day or two you will see it bubbling and know that it is sour.

Take out most of the dough into another bowl.
Add 1 tsp soda
1/2 tsp salt
2 tablespoons of sugar

Let sit for 10 minutes.  The mixture will get twice as big so let that be the judge of the size of bowl you use.

Add 1 egg well beaten and 1/4 cup oil.

Let the waffles cook for 2 minutes each, at least, and perhaps three.
Oil the waffle iron well with a brush

For the next day, add 2 more cups water, 2 cups flour and with what was left in the container, it should sour in a day.

Ceilidh and I would usually triple the recipe to feed about 12 people.

The whipping cream and sliced fruit on top of the waffles also helped to feed them.




Tuesday, 27 June 2017

Mexi-Tortilla Dip

          Mexi-Tortilla Dip

2   11 oz cans          Mexi-Corn (dice up green & red peppers
2   4 oz. cans           Green Chillies
1 - 2 or 1/2 fresh     Jallepeno's
1 cup                       Sour Cream
1 tsp. (less!)            cayenne pepper
1 tsp.                       garlic powder
5 drops                    tobacco sauce
2 cups                     shredded cheddar
1 cup                       mayonnaise -if needed

Eat this with Tortilla Chips
Yum!

Friday, 19 May 2017

Marina's Bun

Buns – Marina’s Recipe

7 c.            flour
½ c.                   sugar
2 Tblsp.   yeast
2 tsp.        salt
2                eggs (whisked)
2 ½ c.       water
½ c.          oil

Add wet ingredients to dry and mix on high for 5 min.  Let rise ½ hour. Knead and let rise again.