BABA GANOUJ

Ingredients:• 3 medium sized eggplants• olive oil• 3 tbsp lemon juice• 1 tsp Salt• 2 tsp minced fresh garlic• 3 tbsp sesame tahini• 1/4 c chopped parsley• 1/2 c toasted pine nuts.

Instructions: Preheat oven to 400 degrees F. Cut eggplants in half lengthwise. Cut criss-cross grooves in cut edges of eggplants. Brush cut edges with olive oil, allowing it to drizzle down in your criss-cross cuts. Place eggplants cut side up on a baking sheet and bake until tender (about 45 minutes). Remove from oven and scoop out the flesh. Feed the peelings to the chickens. Blend the flesh in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts.Yield: About 3 cups baba ganouj dip.

Originally posted on the Sisterhood of the Traveling Scarf blog by Maria Stahl, September, 2009.

Pop...Pop...Pop

Look what I did! Yes, I am getting back to basics...no more microwave popcorn! I put canola oil in the pan and when heated added yellow popcorn. Pop...Pop...Pop.
What a wonderfully familiar sound!


When finished popping I put it in this 40 year old Pyrex bowl that I got at my Wedding Shower. Sprinkled it with Sea Salt and Oh, honey! As Tomer and I were happily munching, he says "it smells like the Pine House in here" (the Pine House is where he grew up) My answer..."Mmm...it smells like home." Sigh...

Sister sharing!

For those of you who don't know... our sister Kell has a recipe blog. Every single thing I've made from it has been so yummy!!

Today I made her Cheeseburger Soup!

Chicken Enchilada Soup

Made this today...we loved it!

15 oz. can of black beans, drained
14.5 oz. can diced tomatoes...we like spicy so I used Rotel brand
1/2 c. chopped onion
1/2 c. chopped green pepper
10 oz. can enchilada sauce
10.75 oz. can cream of chicken soup...contained gluten
1/2 c. skim milk
1 c. shredded cheddar/jack cheese
1 can corn
2 chicken breasts

In slow cooker, combine beans, tomatoes, onion and green pepper.
Place 2 chicken breasts on top.
Next whisk together sauce and soup until smooth, then gradually whisk in milk.
Pour over mixture in slow cooker. Cover.
Cook on low 6 to 8 hrs... High 3 to 4 hrs.
Remove chicken
Add corn, drained
Shred chicken into bite size pieces and add back to soup.
When serving top with cheese.

I also made a pan of cornbread...so good instead of crackers

This Is How We Do Soup

1 Lg. V-8
1 Can chicken broth
Some rice or some pasta (adds gluten) or some taters
Some green Peppers
Some onion
Some other vegetables
1-2 Lbs. stewing beef or some kielbasa
Maybe some diced/stewed or puree'd tomatoes
Salt, pepper, garlic, basil or whatever you got

Brown stewing beef in olive oil. If using kielbasa, skip the browning. In fact, eat some as you're slicing it up. Season with various seasonings. Throw in vegetables. Pour in V8 and Chicken broth. Add rice, pasta or taters.
Cook until it's done.
Serve in bowls with spoons.

Tastes especially good with Colby Jack grilled cheese sandwiches.

(Crockpot) Stuffed Peppers

This started out as your basic stuffed peppers but I decided to give it a try in the slow-cooker. This after two days in a row of intending to come home after work and make them for dinner and being too pooped! The crock pot is simmering now, I'll let you know the results later!

6 green pepppers, cleaned and scooped out

1 lb. ground beef

1/2 cup rice (precooked)

Spaghetti sauce (in our case Ragu because it's gluten free)

Salt, pepper, season to taste. Small diced onion optional.

Mix ground beef with precooked rice, season to taste with salt, pepper, garlic, etc. Mix in diced onion if desired.

Fill each green pepper with meat and rice mixture.

Spray crockpot with nonstick spray and place peppers into it. Top with spaghetti sauce. Pour a few cups of water into the crock pot to prevent burning or drying out.

We doubled the ground beef and rice to make another six large porcupine balls which we threw in with the peppers and topped with sauce.

Cook on low.

Will serve with mashed potatoes (Hungry Jack instant are g/f), green beans and salad. Can't wait to come home and smell the goodness! I'll let you know how this crockpot version turns out.

Update: This was delicious! I put the crockpot on low at 6 a.m. and it cooked until I came home and turned it off shortly before 5 p.m. I'm certain it could cook for a much shorter time. Two thumbs up for crockpot stuffed green peppers!

Punkin Cake

This is one of my new favorites! Making it tonight for a dinner that I'm going to on Thursday! You can dust it with powdered sugar or melt some frosting and drizzle a-way!


¾ cup vegetable oil
¾ cup apple sauce
2 cups white sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon salt
2 cups solid pack pumpkin puree
½ cup pecans (optional)

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, combine oil, applesauce, and sugar. Add eggs one at a time and mix well (seriously? who does that??). Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased bundt pan.

Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

METRIC SYSTEM BREAD

Dear Sisters, most of my recipes are based on the metric system.
If you double click on gram you will be lead to the Wikipedia information.

I make this bread for Gunnar, cause gluten is not good for his digestive system. It's called intolerance, but not an allergy.
It's about the weirdest recipe I've ever tried out, but it works!

7(seven) eggs must be whipped with 300 g cottage cheese and 2 tablespoons of honey (optional) 1/2 cup of olive oil and 1 cup of water.
Mix in 200 g of linseed (flax seed), 100g of sesame seed, 100 g of bran of rye or oats, 2 teaspoons of baking powder, 1 small teaspoon of herb salt.
Pour this well mixed "dough"in two bread forms, baking paper and olive oil in the bottom.
Place on the lowest rill in the oven and let cook on 180 Celsius grades, also metric, for 2 (two) hours.
Let cool on a grate for 6 hours, or as long as you can bear.
The bread should become tasty, moist and durable.
I had to try three times before I succeeded.
It might be a good idea to place the linseed in water the evening before.
I usually am to slow-planned to do that.

Recipe Labels

Hello Sisters,

I've been enjoying the recipes you are adding here each week. With the colder weather coming, I'm going to be trying some of these food faves along with you. Please remember to 'label' your recipe before you publish ... and I've added a 'gluten free' label if you know for sure your recipe does not contain any gluten .. you may add more than one label. Enjoy!

Hungarian Cucumber Salad or Kelly's Cucumber Stuff

3 Cucumbers, peeled and thinly sliced

1 Medium onion, thinly sliced

1 Tablespoon of salt

1 Tablespoon of vinegar

4 Tablespoons of sour cream.

3/4 Cup of Water

*Paprika & parsley optional.

Place sliced cucumbers and onions into a bowl and sprinkle with salt. Let sit for five minutes then squeeze out extra liquid.

While cucumbers and onions are sitting, mix remaining ingredients. After squeezing out excess liquid, pour sour cream & vinegar dressing over the cucumbers and onions.

Optional: Sprinkle with paprika and/or add fresh coarsely chopped parsley & serve!

Slow Cooker Caramel Apples

I found this recipe on another Blog and tried them the other night...the recipe is sooo simple and Ooh, they were good. So, I thought since the season for Apple Orchards and warm comfort food is here. I would share it.


Caramel Apples

6 apples peeled and sliced
1 cup packed brown sugar
1 tbsp. flour...which can be changed to corn starch if you are sensitive to wheat.
3 tbsp. melted butter
1/2 tsp. cinnamon
1/4 cup whipping cream (I used half and half)

In slow cooker, combine brown sugar, flour, cinnamon, butter and cream...mix well.
Add fruit and toss to coat with sugar mixture. Cover and cook on low 4 to 6 hours,
until fruit is bubbling.
Serve over Vanilla Ice Cream...we chose to just eat the apples, no ice cream...they were good!
Oh, I almost forgot..you can also use Peaches instead of Apples.

Love to All!

Peanut Butter Cookies

I love this cookie recipe. It's so easy and oh so yummy! And even Gluten Free!!

1 c peanut butter
1 egg
1 c sugar

Preheat oven to 375*

Mix egg and sugar.

Fold in peanut butter

Put in Cookie press

Bake 11-14 minutes

Cool for 1 minute

Remove to cookie sheet

Enjoy!

The Lord 's ever present help

Today I cooked this paneer stir fry with

paneer or cottage cheese, chopped up carrots,

bell peppers, fresh french beans (I don 't know

what they are called in America)

onions and some garlic- ginger.

You can have it with rice or any kind of bread.

Yesterday the Lord saved us in

a miraculous way.

I heated some food on a very low gas flame and

un-noticed by me the flame went out.

I did not switch off the gas knob and so there was a gas leak in the house. We were resting in the bedroom but the doors and windows were open. I had a nasty headache, but I realized

what was happening and switched off the gas.

The Lord is our very present help.

I saw this video in the morning.

And want to say Thank You Lord.

Chicken N Dumplin's

4-6 chicken breasts or parts
1 can cream of chicky soup
2 sliced carrots
1 cup water
Roll chicken in flour, pepper, paprika, an garlic powder
Brown chicken in fry pan with a small amount of oil
Remove pan of any excess oil with paper towel (if you want)
Add soup, carrots, & water.
Cover and cook on medium to low for 45 min (if bone in chicken) 20 minutes (no bone)

Then add dumplings...
1 c flour
1 1/2 t baking powder
1/2 t salt (optional)
1 egg, beaten
1/3 c milk
2T oil
Stir together dumpling mixture (will be stiff) and large spoonful on top of chicken pieces and gravy mixture.
Cover and steam for 15 minutes until puffy

(I served them right out of the pan... this is the leftovers.

Chicken Fried Rice (cheap, tasty comfort food)

Chicken Fried Rice

1. Either steam 1 cup of long-grain rice in 2 cups of lightly salted water, or, better yet, use leftover rice.
2. Heat some oil in a wok. Chop up 3-4 green onions including the tops and stir-fry them slightly. Add the cooked rice and stir-fry it with the onions. Stir the rice around so the grains separate as much as possible.
3. Push the rice up the sides of the wok, leaving an empty space in the bottom. Add another tablespoon or so of oil to the empty space. While it heats, beat 4 eggs together in a separate bowl. Add them to the hot bowl and swirl the wok over the heat so that the eggs cook to the bottom in an even layer.
4. When all the egg is solid but still moist, take a sharp knife and cut it (still in the wok) quickly into narrow strips, as narrow as you can reasonably manage, like 1/4 to 1/2 inches. Then cut those strips crosswise to make small chunks of cooked egg. Mix the chunks in with the rice.
5. Once again, push the rice mixture up the sides of the wok and heat a little more oil. Meanwhile, chop some leftover cooked chicken meat, 1 to 2 cups worth. Add the pieces to the hot oil and stir-fry them to heat, then mix them with the rice.
6. You can stop and serve at this point, or you can also add some fresh ginger peeled and cut into matchstick-sized pieces, fresh chopped garlic, water chestnuts, bamboo shoots, or even a little bit of horseradish, any or all to taste.

Serve immediately. Feeds 4-6.

Festive Salmon Party Ball

I just made this recipe yesterday and it's very good if you are a fan of canned Alaskan salmon.

1 (16 ounce) can salmon, drained, flaked, and skin removed. The bones are 'soft' so you can just mush them .. they add calcium.
1 (8 ounce) package of cream cheese
2 tablespoons lemon juice
1 teaspoon grated onion
1/4 teaspoon horseradish (optional)
1/4 teaspoon salt
1/2 teaspoon liquid smoke (in a bottle)
1 tablespoon finely diced hot or sweet pepper (bell, jalapeno ..etc.)
1/3 cup chopped pecans
1/4 cup snipped parsley

Mix well all but the pecans and parsley and chill. Form the mixture into either one large or two small balls. Roll into nut/herb mix. Cover and chill well. Serve with crackers.

Gorgeous Red Stove!

Where DID you find that photo of the oven you used for the header?? LOVE that awesome red Stove! Well the stove isn't exactly red but you know what I mean...:) Its not yours is it??

Updated Classic Apple Pie

Filling:

6 to 8 apples, such as Granny Smith, Pippins, Rome or a local variety of tart apples
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze)

A single or double pie crust rolled out to fit pie pan

Preheat oven to 425 F

In a large bowl:
Peel, core, and slice apples into 1/4 inch slices
add lemon juice, zest, sugar, cinnamon, nutmeg and flour; mix well. If you want to skip on some calories don't use a bottom crust. Place apple mixture in a 8-9 inch glass pie pan, dot with the butter and cover with a flaky pie crust, pinching the edges, trimming excess. Make a few steam slits in the crust with a sharp knife. Brush lightly with milk and sprinkle on a little extra sugar and cinnamon. Bake for 45 minutes on a cookie sheet. If the crust begins to brown too much, cover loosely with foil. Let pie cool before serving. Serve with a scoop of vanilla ice cream if desired.

Indian Version of Baba Ganouj

Thank you Mrs Mac for inviting me to contribute to this scrumptious blog.

Maria posted her Baba Ganouj on SS , I found it quite similar to Baigan ka Barta which we make in India. You can reduce the spices according to your taste and make a milder dish.

Vegetarian Baigan Ka Bharta is a mashed and Indian spiced eggpant dish, to be eaten with rice or Indian breads. This vegetarian Indian recipe is also vegan. Baigan ka bharta, also sometimes spelled "baingan ka bjarta" is an Indian Punjabi favorite.
See also: More vegetarian Indian food recipes
Ingredients:
2 tbsp olive oil or vegetable oil. divided
2 eggplants, sliced in half
1/3 tsp mustard seed
2 bay leaves
2 green chilies, minced
1 tbsp fresh ginger, grated or minced
1 onion, diced
2 tomatoes, chopped
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp mango powder (optional)
1/2 tsp garam masala (a mixture of curry, cumin and coriander can make a reasonable substitute)
dash salt, to taste
1/2 tsp lemon juice
Preparation:Drizzle the eggplants with one tablespoon olive oil and bake at 400 degrees for 20 minutes, or until soft. Cool and remove peels. Mash or blend until smooth.
In the remaining one tablespoon of olive oil, heat the mustard seeds, bay leaves, chilies, ginger and onions for a few minutes.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 6 to 8 more minutes.
Serve hot with rice or Indian bread.

Cookbook Dedication

I, Mrs. Mac, do hereby dedicate this cooking blog to all of the wonderful 'Scarf Sisters' around the world. Feel free to contribute recipes as often as you like.

Enjoy!