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North of the Border Tortillas (ea)

From the kitchen of Bob Van Putten_

1 cup flour  

1 cup masa or home-ground corn flour, not cornmeal  

1 egg, or equivalent egg powder  

1+ cup water  

  

Simply mix the dry ingredients, then add the egg and water to make a thin batter.  Then fry a few minutes on each side.   

  

These are great at home and have become a camping staple of mine. I pre-mix the dry ingredients, package them in a small bag, and fry them up over a twig fire in a teflon-coated or cast-iron pan with a small amount of cooking oil.

The Best Spaghetti Squash

Ingredients
2 medium spaghetti squash, split lengthwise and seeded
Chopped-up sun-dried tomatoes packed in herbed olive oil (oregano, etc.)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons truffle oil
1/2 cup grated Parmigiano-Reggiano 1/4 cup chopped fresh flat-leaf parsley 

Directions
1. Preheat the oven to 350 degrees F.
2. Season the cut sides of the spaghetti squash with olive oil and some salt and pepper.
3. Place the spaghetti squash cut-side down on a large baking sheet and bake until the squash is tender and the flesh can be scraped with a fork into "spaghetti" strands, 40 to 45 minutes.
4. Allow cooling slightly. Using a large fork, carefully scrape the strands of spaghetti squash into a large bowl
5. While still warm, drizzle with the oil, sprinkle with the Parmigiano-Reggiano and parsley, and season to taste with pepper.
6. Toss gently and serve.

Source: https://www.foodnetwork.com/recipes/guy-fieri/roasted-spaghetti-squash-with-parmigiano-reggiano-and-truffle-oil-3162598

Grandma's Hummus

Ingredients
2 Cans of drained Chick Peas (save the liquid)
2 Tbsp of Olive Oil
2 Tbsp of Tahiti
1/4 C of Lemon Juice
1/4 C Olive Oil
1 tsp Sea Salt (or to taste)
1/2 tsp Cumin
4 cloves of Garlic (pressed)
1 Roasted Red Pepper (optional)
Dash of Cayenne Pepper (optional)

Directions

1. Place Oil and Tahini in a blender and mix to a smooth paste

2. Add the rest of the ingredients - blend to a smooth consistency

3. Chill for several hours

4. Place in a bowl and serve with pita bread, crackers or veggies

Adapted from Mediterrean Dish https://www.themediterraneandish.com/
Visit the Mediterrean Dish YouTube Channel

Flatbread (no-yeast) Pizza

I may have found my flatbread pizza 'starter' recipe

Ingredients:
3 cups of all-purpose flour
1 teaspoon table salt
1 cup of warm water
3 tablespoons olive oil
cornmeal for dusting
desired toppings

Directions:
1. Pre-heat oven or grill to 475 degrees
2. Add salt to flour and mix well
3. Add water and olive oil
4. Mix to make a ball and knead till smooth, split into two balls
5. Using a rolling pin, roll out dough to the thickness desired (thin better)
6. Place the dough on the baking sheet(s) ... sprinkle cornmeal (I spray w/oil) 
7. Poke the dough with a fork
8. Bake flatbread 8-10 mins or until edges are turning golden brown
9. Remove, brush the surface with olive oil and add any desired toppings
10. Bake for another 8-10 minutes watching top and crust for proper doneness

Note: the final baking requires attention and adjustment when baking on the grill due to hot spots and temperature gradients to prevent thin-crust burning/charring. (I use a pizza stone and bricks during a portion of the bake to raise the pizza slightly from the high temp grate).

Details: https://midwestfoodieblog.com/flatbread-pizza-dough-5-minutes-no-yeast/#tasty-recipes-14239-jump-target

Live Longer - Foods

I have to capture this simple foodie tip ...

Looking to have a 'healthy' mid-morning snack I created a tasty treat in 2 minutes.
1. grab a slice of Aldi Keto wheat bread
2. spread 3 tablespoons of homemade hummus on the slice
3. slice a medium tomato and place it on the hummus spread 
4. sprinkle a teaspoon of ground flaxseed on the sliced tomatoes 
5. lightly add about 1/2 tablespoon of organic extra virgin olive oil (EVOO)
6. sprinkle organic turmeric on top to lightly coat everything
7. finally, add ground black pepper (to your liking) to the open sandwich
8. (consider enjoying the sandwich with some bread & butter pickles on the side for sweetness and if you like a 'spicey bite', sprinkle some cayenne pepper or your favorite hot pepper seasoning)

Benefits ...
Aldi Keto wheat bread - 35 calories, 10 grams fiber, 10 grams carbs and no sugar  
Hummus - plant protein, fiber (for the gut bacteria), fights inflammation (EVOO)
Tomato - 40% of the daily vitamin C. vitamin A for immunity, vision, and skin health
EVOO - provides anti-oxidants and healthy fats
Tumeric - an anti-inflammatory spice from curcumin
Black pepper - an aid in the absorption of curcumin

Easy (eat anytime) Quiche

Ingredients:

1/2 thinly sliced onion

1/2 thinly sliced zucchini

1 thinly sliced tomato

3 large eggs

1 3/4 C whole milk

1 C of shredded cheese, any mix, whatever is handy.

1 C Bisquick

1/4 t. Black Pepper (you could also add salt, but I find there’s enough in the cheese)

….add ANY veggies, i.e. spinach, broccoli, mushrooms, ham, sausage etc.

Directions:

1. Spray pie dish

2. Preheat Oven to 400°

3. Layer on bottom of pie dish with 

.. 1/2 thinly sliced onion

.. 1/2 thinly sliced zucchini

.. 1 thinly sliced tomato

.. Optional….add ANY veggies, i.e. spinach, broccoli, mushrooms, ham, sausage etc.

4. Whisk the following till smooth:

.. 3 large eggs

.. 1 3/4 C whole milk

.. 1 C of shredded cheese, any mix, whatever is handy.

.. 1 C Bisquick

.. 1/4 t. black pepper (salt to taste, but I find there’s enough in the cheese)

5. Pour over veggies. (Some veggies will float, so simply push down

6. Sprinkle paprika on top for a nice browning.

7. Bake 35-40 minutes, until knife inserted in center comes out clean.  

8. Let stand at least 10 minutes before cutting.  

** this recipe is so forgiving and versatile.  I use whatever is on hand. 

Crock Pot Lentil Soup

Ingredients 

1 C Lentils

1 C diced Celery

1 C diced Carrots

1 C diced Onion

2 Cloves minced Garlic

1/2 t Basil

1/2 t Oregano

1/4 t black Pepper

1 1/2 C cubed Ham

32 Oz Chicken (bone) broth 

1 C Water*

8 Oz Tomato Sauce*

(*option: substitute 15 Oz of Diced Tomatoes)

Directions

1. Prepare above ingredients

2. Place in crock pot and set on high

3. Cook for 4 hours stirring periodically

4. Serve with crackers 

5. See below

Considerations:

- add or serve with jalapeño slices to spice up

- sprinkle with Parmesan/Romano grated cheese

- add toasted French bread slice and 1-2 cheeses, broil (French 'Onion-less' Lentil)

Shakshuka - Egg and Spicy Tomato Breakfast

Shakshuka (also spelled shakshouka) is a dish that originated in North Africa and is enjoyed throughout the region as well as many other parts of the world. The word means "a mixture" in Arabic, but the simple one-pot meal is so much more. Shakshuka consists of eggs gently poached in a spiced tomato and pepper sauce and is equally delicious served at breakfast, lunch, or dinner. Plus, it's ready in just over half an hour.

Ingredients

2 tablespoons olive oil 

1 medium yellow onion, diced 

1 medium red bell pepper, diced
3 cloves garlic, minced 

1 to 2 tablespoons harissa paste, optional  

2 teaspoons smoked or sweet paprika 

1 teaspoon ground cumin
1/2 teaspoon ground coriander 

1 (28-ounce) can whole peeled tomatoes  

Salt, to taste 

Freshly ground black pepper, to taste
6 large eggs 

1/4 cup crumbled feta cheese, optional   

1/4 cup fresh parsley or cilantro leaves, or a combination of both

Directions

1. Gather the ingredients.
2. Place a 10-inch deep skillet, saucepan, or Dutch oven over medium heat. Once hot, add the oil followed by the onion. Sauté until beginning to turn translucent, 2 to 3 minutes. 
3. Add the bell pepper and sauté until beginning to turn soft, about 2 minutes.
4. Add the garlic, harissa, if using, paprika, cumin, and coriander. Stir and cook until fragrant, about 30 seconds
5. Add the tomatoes and their juices, crushing them with your hands as you add them to the pan. Stir well and season to taste with salt and pep
6. Bring to a lively simmer, then reduce to medium-low heat. Simmer, stirring occasionally, until thickened and the tomatoes have broken down a bit, about 15 minutes. 
7. Make 6 evenly spaced indentions in the mixture, big enough to nestle eggs. 
8. Crack an egg into each indentation.  
9. Cover the pan and cook, covered, until the egg whites are set and the yolks reach your desired done-ness. This will take between 5 minutes and 15 minutes, depending on your pan size, stove, and how you like your eggs. 
10. Remove from the heat and sprinkle the top with feta cheese, if using, then top with fresh parsley and/or cilantro. Serve. 

The Spruce Eats https://www.thespruceeats.com/shakshuka-recipe-5212033

 

Recommended (to me) - Old Fashioned Chicken and Dumplings

A friend and YouTube foodie recommended this Ken Rowlings' recipe for Chicken and Dumplings. "Well, folks, it is a done deal, and I know my mother and my grandma would be proud of this ol’ traditional Southern dish., This is one of those flavorful meals that will stay with you all day long. Y’all enjoy."

Check out https://kentrollins.com/old-fashioned-chicken-and-dumplings/

Eddie's Best Bread

Ingredients

1/2 cup whole milk
1/2 cup granulated sugar
1/4 cup butter, melted
1 1/2 teaspoons salt
1/2 cup water (105 to 115 degrees)
2 packages active dry yeast
2 large eggs, lightly beaten
4 1/2 cups all-purpose flour, may need a little more

Instructions

1. Place milk in a small saucepan and bring it just to a boil. Immediately remove from heat and stir in sugar, butter, and salt. Let cool to lukewarm (no hotter than 115 degrees.)
 2. Mix together warm water and yeast. I do this right in the glass measuring cup that I measure the water in. Let sit a few minutes.
3. Pour yeast mixture into the mixing bowl for your electric mixer. Add milk mixture, eggs, and 2 cups of flour. Beat with paddle attachment until mixed.
4. Beat in remaining 2 1/2 cups flour gradually. There is a chance you will need a little less than 4 1/2 cups of flour.
5. Next knead the dough. Use a dough hook on an electric mixer. Beat with speed set to 2 for ~ 7 minutes. (or knead the dough on a lightly floured surface for 8 to 10 minutes. (I use the dough hook for about 5 minutes and then knead by hand for a few minutes).
6. Place dough in a buttered bowl. The dough ball gets greased with butter on all sides. Cover bowl with a kitchen towel or plastic wrap and set in a warm place to rise for 1 hour.
7. Divide into two halves and place each half in a buttered bread pan, set in a warm place to do the second rise for 1 hour.
8. Preheat over to 375 and bake for 20 to 25 minutes.
9.  Remove from oven and brush with butter.

Natasha Chicken Patties

 Ingredients

• 4 cups shredded chicken, from 2 large chicken breasts, (16 oz by weight)
• 2 large eggs
• 1/3 cup mayonnaise
• 1/3 cup all-purpose flour
• 3 Tbsp fresh dill, finely chopped (or 1 Tbsp parsley)
• 3/4 tsp salt or to taste
• 1/8 tsp black pepper
• 1 tsp lemon zest, plus lemon wedges to serve
• 1 1/3 cups mozzarella cheese, shredded
• 2 Tbsp olive oil to saute, divided
• 1 cup Panko bread crumbs

Instructions

1. In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.

2. Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.

3. Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.


4. Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.


5. As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. 

6. Serve warm.



Source: Chicken Patties

3-Ingredient Flatbread

My delicious and easy flatbread recipe uses a base of yogurt and flour — and that's it! Use it everywhere you'd normally use regular bread :) using Flour, Baking Soda, and Greek Yogurt.  

See https://www.biggerbolderbaking.com/flatbread-recipe-3-ingredients-easy/#flatbread   Ingredients 1 cup (8oz/225g) full fat natural plain yogurt (or greek yogurt) Add enough yogurt to match the consistency in my video. You may not need the entire cup depending upon the type of yogurt and flour you use.1 cup (5oz/142g) all-purpose flour*2 teaspoons baking powder
 Optional toppings
* 1/2 cup (4oz/115g) butter
* 2-3 cloves garlic (finely minced)
* parsley (roughly chopped)
* 1 pinch salt (to taste)
 Directions:1. In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together. 

2. Note: Depending upon where you live and flour you use, you may not need all of the yogurt. Start with an initial quantity of flour and add yogurt until you get the consistency in the video. It's best to add yogurt a little by little.

3. Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.

4. Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between. 
5. Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, and salt in the microwave for about 30 seconds.

6. Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.

7. Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice

8. Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use. 


 

The Best Scalloped Potatoes

Ingredients:

4 Russet Potatoes, peeled, washed and thinly sliced
1 onion, thinly sliced
3 tbs butter
3 tbs all purpose flour
1 1/2 C milk
1 pinch of nutmeg
Salt, pepper, garlic, dried thyme to taste
Parsley

Directions - Preheat oven to 375 degrees

1. Spray cast iron skillet or casserole dish with Pam
2. Using a mandolin (or slice thinly with a sharp knife) - slice your potatoes into about 1/4 inch thick slices. - Slice onions into thing rings.
3. In a saucepan, melt butter over medium heat.
4. Mix in the flour and stir constantly with a whisk for one minute.
5. Season with salt, pepper and garlic powder.
6. Stir in milk. Cook until mixture has thickened. Add in thyme and 1/4 C cheese,  continue stirring until melted.
7. Ladle a little amount of the cheese mixture into the skillet to coat the bottom. 8. Next, add a layer of potatoes, followed by onions, and topped with cheese. 9. Repeat this layering process until your skillet is mostly full. Top with 1/4 C of cheese, paprika and dried parsley. 
9. Bake for 1 hour or until potatoes are tender and cheese is browned. (If it’s browning too quickly, put aluminum foil on top and continue baking)  

Let stand @ 20 minutes before serving.

Mary's Nest - Creamy Hummus

Marys shares her five tips on making creamy hummus - our favorite dip for veggies.

What you need:
1 Can Chick Peas
2 Tbsp of Olive Oil
1/4 C of Tahiti
1/4 C of Lemon Juice
1/2 tsp Sea Salt (to taste)
1-2 cloves of Garlic pressed

0:00 Introduction 
0:43 Ingredients for Homemade Hummus
3:36 Tip #1
4:20 Tip #2
4:30 How to Remove Chickpea Skins
6:51 Can you use a blender to make hummus?
7:13 Tip #3
7:58 Tip #4
9:24 How to Make Homemade Hummus
10:34 Tip #5
14:00 How to Make Dukkah

Adapted from Mediterrean Dish https://www.themediterraneandish.com/
Visit the Mediterrean Dish YouTube Channel

Air-Fryer Wild Caught Salmon

Ingredients: Rub
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
1 tsp Paprika
1 tsp Brown Sugar
1 garlic clove - grated

Directions:
1. Mix all ingredients together
2. Rub Salmon with EVOO
3. Rub in 1 grated garlic clove
4. Add the Rub (be generous) and then pat down
5. Place Air Fryer at 400 degrees and 'fry' for 10 minutes
(Notes: adjust seasoninds to personal preference. Triple Rub and save in glass jar.

Hot Dip Crab Dip

 Ingredients:
8 ounces cream cheese softened
1/4 cup mayonnaise
1/4 cup sour cream
12 ounces lump crab meat see note
3 green onions sliced
1 tablespoon Worcestershire sauce
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 cups Monterey Jack Cheese

Directions:
1. Preheat your oven to 375 degrees
2. Spray a 1 quart baking dish with cooking spray and set aside
3. In a large bowl, mix together the cream cheese, mayonnaise, sour cream, crab meat, green onions, Worcestershire sauce, Old Bay Seasoning, garlic powder, onion powder, paprika, salt, and 1/2 cup of the cheese
4. Pour the mixture into the baking dish
5. Top with the remaining cheese
6. Bake for 20 to 25 minutes or until the cheese begins to bubble
7. Serve with bagel chips, crackers, and cut up vegetables

(Shared by Sharleen: source Simple Joy

 

Orecchiette with Broccolini and Sausage

Ingredients:

Kosher salt
8 ounces orecchiette 
1 pound pork sausage, casings removed
2 cloves garlic, minced
8 ounces broccolini, chopped into 1/2-inch pieces
1 1/2 cups freshly grated Parmesan, plus more for serving
The zest and juice of 1 lemon
Crushed red pepper flakes (a couple pinches) and Fresh ground black pepper

Directions:

1. Bring a pot of water to a boil w/salt
2. Add the orecchiette and cook to al dente (take 3 minutes off of the box time)
3. Reserve 1/2 cup of the pasta water, then drain.
4. Heat a large skillet over medium-high heat.and add the sausage and cook
5. Use a slotted spoon to transfer the sausage to a plate, keeping the fat in the skillet.
6. Add the garlic, cook for 30 seconds
   
7. Add the broccolini and cook until crisp-tender for about 7 minutes
8. Reduce the heat to medium low and add the pasta and sausage to the skillet
9. Add in Parmesan, lemon zest and juice, crushed red pepper and pepper. 
10. Stir in a few tablespoons of the pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. 
11. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving.

 Link Courtesy of Molly Yeh

Quick an' Easy Appetizers (a 'Moose' special)

1. Stuffed Peppers w/cream cheese
Ingredients:
.. One bag of multi-color Mini Peppers
.. Package of Cream cheese
.. 4 +/- oz. Pimento olives

Directions:
1. Slice peppers in half and remove seed and stems
2. Dice olives
3. Soften cream cheese and mix well with diced olives
4. Season with Salt & Pepper (and spices to your liking ( I like 'hot')
5. Chill and serve

2. Skewered Shrimp and Artichoke
Ingredients:
.. Medium Shrimp (number of pieces based on the number of skewers planned)
.. Artichoke hearts (a jar)
.. Sweet and sour sauce (Marzetti ‘s S&S dressing (https://amzn.to/31bZx3Y)
(Make your own Marzetti's Sweet and Sour dressing or buy at Walmart)

Directions:
1. Prepare the shrimp and cool to room temperature
2. Cut artichokes to size
3. Mix the shrimp and artichokes with the sweet and sour sauce gently
4. Skewer - alternating shrimp and artichoke (or serve over lettuce)

Best Chinese Stir-Fry w/Protein of Choice

According to Sam the Cooking Guy, this Stir-Fry sauce is the best for any stir-fry. So we gave it a try and our conclusion: YUP, pretty tasty and simple to make. Here is the plan:

Ingredients:
----- Sauce -----
1/4 C Soy Sauce
1 large Garlic Clove - minced
1 t. Sesame Oil
1/2 C Chicken Broth
1 to 1 1/2 T. Fresh Ginger - finely chopped
2 Tb. Rice Vinegar
1/2 to 1 Tb. Sriracha Sauce Starch
2 Tb. Sugar
1 Tb. Corn
----- Remaining ------
5 Mini Colored Peppers - sliced
6-8 Mushrooms - sliced
2 Handfuls of Snow Peas (or green beans)
Ramon Noodles
Salt and Pepper - to taste
Protein of Choice (shrimp, pork, beef, chicken/turkey - whatever)

Directions:
1. Combine sauce ingredients in a bowl
2. Prepare mushrooms, peppers, snow peas, noodles and protein per prep time
3.When just about done add in the mixed sauce
4. Add in the cooked Ramon noodles
5. Toss gently and heat evenly for 3-5 mins
6. Serve and enjoy 

Notes: Control the amount of ginger and sriracha to your liking; add additional vegetables (I am partial to many); sauce can be made and stored in fridge in advance; fried, white, brown rice or pasta is acceptable starch)