Christmas Eating (part two)

OK, as promised…and promised again, I’ll share the remaining recipes from Christmas day.  Our main course came from A Butcher Shoppe & a Bit More.  It was beef tenderloin but I didn’t get any pictures.  I’ve come to figure that taking pictures of meat, by itself, is not all that appetizing.  Trust me, though, it was amazing!  The people at your local butcher shop are fantastic people to know.  I’m glad I found them.

Now, for Grandma’s recipes…One of the things I remember eating, on quite a few occasions, at Grandma’s was “creamed potatoes.”  If I didn’t know better, I would think this had some kind of special gravy or actual sauce.  NOPE!  It’s just flour and water.  SO very simple.  The trick is to not cook the potatoes until they are mush, because then you end up with just watered down mashed potatoes.  You want some shape left to the potatoes.  I will say, however, that these potatoes resembled hers but didn’t taste exactly the same.  Nevertheless there were very few bites left in the bowl!

Potatoes in Cream Sauce

• potatoes, preferably new (we used russet)
• salt & pepper to taste
• flour for thickening
• enough milk or water to moisten the flour

Peel and boil whole small new potatoes, or cut up others.  Leave them in water in which they were cooked.  Thicken with flour/water mixture and season.  Possibly add small amount of butter.

Grandma’s notes: 6/4/91- walked a mile.  Anthony called; they have a 6:00 ball game; I went and watched the game.  6/5/91 Anthony and Ashley came.  He mowed.  I fixed a pot of potatoes; Haley came; began to rake after dinner.  Marcus cut hay this P.M.  Haley came in thirsty and hungry.  THANK YOU FOR THE HAPPY MOMENTS YOU GIVE ME EACH DAY.  Loyce brought SS class flowers.

Since I had not done too many posts in recent weeks, I decided to make sure I had as many recipes as I could (that would be Christmas dinner appropriate).  So, I also made some great carrots.  Granted, they aren’t your typical sweet, brown-sugary kind, but tasty anyway.

Savory Carrots

• 4 cups carrot slices
• 1 cup chicken broth (or vegetable)
• 1/4 cup butter or margarine
• 2 cups onion slices
• 2 TBSP flour
• 1/2 cup water

Cook carrots in broth until tender, do not drain.  Saute onion in butter; blend in flour.  Gradually add water.  Stir in carrots and broth.  Cook, stirring constantly, until thickened; continue cooking 2 minutes.  Makes 8 servings.

I used a 2# bag of whole carrots and doubled the liquid because I did mine in the crock pot to keep from heating up the kitchen too much.  Therefore I had to also add more flour to get a good consistency and thickness to the sauce.

Grandma’s Notes: 7/11/91- Shelled purple hull peas.  Amber, Anthony, April, and Ashley spent night.  7/18/91- Carried Haley to cheerleader practice; took her to hayfield; picked up Marcus; took him to Bible school.  7/27/91- Finished reading I Samuel at 3:00.  THANK YOU LORD FOR BEING THERE FOR ME.  MAY I NEVER BE IN THE WAY OF MY CHILDREN TRUSTING YOU.

 

One of the most favorite things to eat at pretty much any meal, holiday or otherwise, is sauteed cabbage.  Everyone has their favorite way to make it.  Ours is by pan sauteing it in a pan after cooking bacon.  Who doesn’t like a little bacon grease?!

Cabbage

• 1 large head of cabbage
• 6-8 slices of bacon
• 1 lg onion sliced (optional)
• 1 chicken bullion cubes
• salt and pepper to taste

Fry bacon in electric skillet (I just use a pan); crumble; set aside on paper towel to drain.  Cook sliced onion in some of the bacon grease until tender.  Put on another paper towel to remove grease; set aside.  Slice cabbage and cook in some bacon grease, stirring it down to add more (and not burn).  Add 2 bullion cubes dissolved in about 1/4 cup water.  Cover and cook until tender; (add no other liquid).  Put in a large dish; put cooked onions on top and top all with crumbled bacon.

I remembered to take a picture AFTER we had devoured it.  This is all that was left!

Grandma’s Notes: Lance and Barbara were married January 23, 1967 at Ramah Baptist Church in Tenaha.  They have two children, Haley Ann Horton Monroe and Marcus Lance Horton.

 

So, there you have it.   A Christmas breakfast and dinner that even Grandma would have been proud of.

Veggies all around!

So, in one of my last posts, I mentioned that I was trying to limit my intake of non-vegetarian foods.  I even ate vegan for the better part of two weeks.  Not for moral “save-the-animals” reasons, but rather for healthy “these-are-the-foods-we-were-made-for” reasons.  I wish I could say that I have been as diligent this last week or so, but life happens.  However, I could definitely tell a difference when I ate things I had not been eating.

That’s beside the point.  Today’s post is my own take on sharing Grandma’s recipes.  Ask my aunt if she has a recipe for a dessert or a side dish, and she will oblige.  Had you asked Grandma for the same, she would also have given you a good recipe.  Now, I hope, I can be the bearer of similar information if need be.  So, I’ll give you three…yes, THREE, recipes that can easily be vegetarian, vegan, or even “meat-itarian.”

 

Peppers and Onions

• 1 pkg mini peppers (orange, yellow, and red)
• 1/2 med yellow onion, sliced thin
• optional: jasmine rice, eggs, soy sauce, etc

I sautéed the veggies in a small amount of olive oil and then served it with jasmine rice.  The next day I made an omelet and added some of the mix.  The last day, I made fried rice with the peppers, eggs, soy sauce and remaining rice.

 

Oven Roasted Potatoes

• 2-3 small white potatoes, sliced as you like (I diced them like hash browns)
• 1 pkg of taco seasoning, ranch dressing mix, or your favorite seasonings
• olive oil

Place cut potatoes on a roasting pan or casserole dish (just make sure they are one layer).  Drizzle with olive oil and then sprinkle seasonings on potatoes, coating evenly.  Bake at 350-400* for 20-25 minutes, or until browned.  You may want to line your pan with foil or spray with non-stick spray.

 

Mango Salsa

• 1-2 ripe mangoes, diced
• 3-4 green onions, chopped finely
• 1 med tomato, diced or chopped coarsely

Mix all ingredients and add a dash of salt, to taste.  This has got to be one of my most colorful recipes to date.  You can add a peach to the mix, or substitute it for the mango all together also.

How pretty are those colors?!

 

Amber’s Notes: “So, whether you eat or drink, or whatever you do, do all to the glory of God.” 1 Corinthians 10:31

 

 

You say tama, I say toma

Want an easy dip that is versatile enough to also be a sandwich spread, veggie dip or chip dip?  This is the dip for you.  It’s vegan/vegetarian/omnivore friendly too!  This is one of my cousin, Anthony’s, recipes.  Yum!

Tomatillo Avocado Dip

• 1/3 lb tomatillos, husked, washed and quartered
• 1/4 lb Serrano peppers, rinsed, stemmed, seeded, and halved (I did NOT add these)
• 2 cloves garlic, peeled (I used only one)
• 1/2 cup minced onion
• 1/2 cup lightly packed fresh cilantro (I forgot to get this at the store)
• 1 firm-ripe avocado, peeled and diced
• 1 TBSP olive oil
• 1 TBSP lime juice
• dash of salt

In a blender or food processor, stir in rinsed tomatillos, peppers, garlic, onion, cilantro, and avocado until coarsely pureed; pour into a bowl.  Stir in olive oil; add lime juice and salt.

With the few ingredients I did manage to remember to get, this dip was so good and fresh!  I only had a bit with a few whole grain tortilla chips.  My step daughter then finished the rest.  I would recommend doubling tripling this recipe!

Beans, beans, they’re good for your heart…

This is a really yummy recipe and I think has become my go-to for when we need a side dish for parties!  This can be very easily changed from a carnivorous mix to vegan by leaving out one thing: bacon!  So, tell your friends, family, and enemies, “This is a recipe for everyone!”  It’s even good reheated the next day (along side the vegetable-ham casserole).

BBQ Microwave beans

• 1 can pinto beans, drained and rinsed
• 1 can butter beans, drained and rinsed
• 2 TBSP chili sauce
• 2 TBSP molasses
• 1 tsp cider vinegar
• 1/2 tsp dry mustard (I left this out)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 slices of bacon (uncooked)…Leave this off for vegetarian/vegan option

Combine beans, chili sauce, molasses, vinegar, mustard, salt, and pepper in large bowl.  Pour mixture into 1 qt oven/microwave proof casserole dish.  Top with bacon, cut into 1 inch pieces.  Cover casserole dish; microwave on high for 5 minutes or until bubbly.  Uncover and broil 1 minute or until bacon is crisp.  Makes 6 servings

The picture doesn’t do these justice.  These beans are great!  They really do taste like BBQ beans.  I might even double the molasses/chili sauce next time.  I also plan to double the pinto and omit the butter beans.  Butter beans are good, but their texture is too different from the pinto to really enjoy it like I want to!  I think black beans would be good too.

Grandma’s Notes: 4/20/91- Took Anthony’s birthday card and money to his house.  4/23/91- crocheted a hot pad tonight.  4/25/91- Walked 30 minutes…worked in garden 30 minutes, set onion in a row.  Crocheted…George and Ashley came.  THANK YOU FOR THE HAPPINESS BROUGHT TO THE RESIDENTS OF THE NURSING HOME WITH SONGS.  HELP ME BE ONE OF THOSE PEOPLE THAT SEE GOD EVERYWHERE.

 

Don’t forget the salt!

When you hear the words “whole wheat muffins,” what comes to mind?  A relaxing Sunday brunch, something healthy and tasty, or all of the above?  I was really surprised to add green onions to my grocery list this week.  I didn’t remember which recipe called for it until I started organizing everything once I got home.  Then I saw it was for the muffins.  “OK, I’ll bite,” I told myself.  They turned out really well, although I did forget to add a tsp of salt, and you could really tell.  The flavor was there, but the accent was missing.  However, I did serve them with yellow rice and shrimp etouffe (recipe below), so the blandness was good in contrast to the spicy cayenne seasonings.

I put the remaining muffins in the freezer to save for chicken and dressing.  That way I won’t have to make cornbread, I can just use them!

 

Shrimp Etouffe

• 1/2 stick butter
• 2 medium onions chopped (I used only 1)
• 1/2 chopped bell pepper (I used a whole red pepper)
• tsp garlic powder
• 1 can diced tomatoes
• 1 TBSP parsley flakes
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 1 lb cooked, peeled, de-tailed shrimp

Melt butter in heavy saucepan and saute onions and pepper.  Add tomatoes, garlic, and simmer covered for 5 minutes.  Add remaining ingredients and cook 5 minutes after it returns to a boil.  Serve over rice.

Note: Haley Monroe always shared birthday dinners and parties with Grandma because their birthdays were one day apart.

Grandma’s Notes: 3/19/94- Dick Templin disked my garden sometime.  I cut and pieced quilt pieces; went to church; good sermon.  LORD, HELP ME PATTERN MY LIFE AFTER YOU, SO THAT I MAY BE MORE LIKE YOU EVERY DAY.  THANK YOU JESUS.