Author: cathysmaha

I am a country girl, born and raised on a farm in Central Iowa. I am the youngest of three children by 9 and 14 years….I was the OOPS! Being younger had its advantages in that I was an Aunt at age 7 and grew up with my niece and nephews. My Father died from a farm injury when I was 12, which forever changed my life and strengthened my bond with my Mother. I tagged along with my Mother to visit older people in our community and learned about their lives in the early 1900s, enjoying the many wonderful traditional foods and family stories. I graduated from a class of 25, which gave me the advantage of being involved in sports and clubs that would not have been possible in a large High School. At that time, Home Ec was still an elective and I loved the cooking lessons (not so hot on the sewing classes). While at the University of Northern Iowa, I began to collect and read cookbooks. Perhaps it was the absence of Mom’s home cooking that drew me to dream about cooking (and eating) wonderful food. After college I moved to St. Joseph, MO and then to Scottsdale, AZ and began to experiment with traditional recipes and discovering those of my own. It was such an adventure to discover new dishes and restaurants in historic St. Joseph, Kansas City, then Scottsdale, Phoenix, San Diego…and the list goes on. In the early ‘80s, I moved to Denver, got married, started my telecommunications sales career and discovered the fabulous restaurants in Denver and Aspen. My career took me to cities never before experienced and the seafood in San Francisco, Cajun fare in New Orleans, Tex-Mex in Dallas, Italian in New Jersey, etc. are experiences I will cherish. In 1986 our first daughter, Megan, was born and then Sarah in 1988. Instead of indulging in dinners out, we were cooking more at home and seeking ways to have good meals with limited time. Dinners went from adult gourmet to more kid friendly meals. Megan’s tastes were more basic while Sarah adopted a gourmet palate at an early age. At age 6 her favorite meal was steamed artichokes and crab legs with drawn butter…still her favorite. Megan’s tastes expanded rapidly when she went to college and started cooking for her roommates and now loves to whip up gourmet dishes. I am blessed to have many gal pals that also share my passion for good food. I love to try new restaurants and look forward to the ‘pot luck’ feasts at our book club meetings and other gatherings. It isn’t just the good food that brings us to together, but the great love and admiration we all have for each other. We are addicted foodies…but we try to remember our 12-step foodie program is needed. God grant me the serenity to only eat the food that I LOVE, the courage to walk away from junk food, and the wisdom to recognize the difference. Oh YEAH!
Soups and Stews

Italian Sausage Butternut Squash Soup

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Cold days and soups go together like bread an butter. With some butternut squash and some sweet potato on hand, I whipped up this soup and enjoyed the results. While I normally like beans in a soup, I think this soup would be better with corn, peas or even small pasta. The flavor is quite good and even my 3 year old grandson liked it.

Italian Sausage Butternut Squash Soup

INGREDIENTS:
  • 1 tablespoon unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 pound ground Italian Sausage
  • salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes (I used 1.25 lbs. each of squash and sweet potatoes)
  • 6 cups low sodium chicken broth
  • 1 bay leaf
  • 1 can (15.5 ounces) great northern beans, well rinsed and drained
  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained (I blended the tomatoes)
  • salt and freshly ground black pepper, to taste
  • heavy cream, for garnish, optional
  • chopped fresh parsley, for garnish
DIRECTIONS:
  1. Melt 1/2 tablespoon butter in a Dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in the sausage and cook for 10 minutes or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
  2. Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
  3. Melt the remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then, stir in the chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce the heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes or until the squash is tender. Start checking around the 10-minute mark.Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
  4. Remove from heat. Discard the bay leaf. Remove a couple handfuls of butternut squash chunks from the soup and set aside. Using an immersion blender, blend the soup until smooth. You can also blend the soup in a traditional blender and return the soup back to the stockpot.
  5. Return the butternut squash chunks back to the pot and set the pot over medium heat. To the soup, add the beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes or until heated through.
  6. Taste for salt and pepper, and adjust accordingly. Drizzle with cream and garnish with parsley. Serve.

Recipe from EasyWeeknightRecipes

Czech Heritage and Dishes

Houbový Kuba

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This Czech dish has been on my ‘must make’ list for some time. I did not enjoy this dish growing up, but I knew that this frugal, earthy dish must have been made by my Czech ancestors. I cheated and used Quick Barley, greatly shortening the cooking time.

Houbový Kuba is often made at Christmas served with a side of pickled vegetables. I did not have pickled vegetables on hand, but enjoyed this as a side dish. I also enjoyed leftovers with a little sweet Thai chile sauce…I know it’s weird but it was quite tasty. My Czech ancestors would be embarrassed, I’m sure.

Houbový Kuba

INGREDIENTS:
  • 1 cup dried mushrooms
  • 1½ cup cold water
  • 1 cup pearl barley (I used Quick Barley)
  • 2 tablespoons butter , divided
  • 1 cup vegetable stock or broth
  • 2 large onions , finely chopped
  • 6 cloves garlic , minced
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • Salt and pepper , to taste
DIRECTIONS:
  1. Place the dried mushrooms into a bowl or large jug, pour over 1½ cups/400ml water, and leave to soak overnight.
  2. Place the pearl barley into a suitable-sized bowl or jug, and add enough water to cover by 2-3” (5-8cm). Leave to soak overnight.
  3. The next day, drain and gently squeeze out the mushrooms but keep the soaking water, and set it aside.
  4. Drain the barley (discard the water), rinse it well.
  5. In a medium-large skillet, heat half of the butter over a medium heat, and gently toast the barley for a few minutes, until it starts to turn golden. Keep it moving around the pan to prevent it burning.
  6. Stir the mushrooms into the barley, and add 1 cup (250ml) of the mushroom soaking water.
  7. Once that has been absorbed, add the rest of the mushroom water, and half of the vegetable stock. Give the barley and mushrooms a stir, reduce the heat to low, and simmer for 40 minutes or so, until the barley is soft. Stir occasionally, and add more stock as necessary.
  8. While the barley is cooking, over a low heat, gently fry the onions and garlic in the rest of the butter, until they start to caramelize.
  9. When the barley and mushrooms have around 10-15 minutes to go, pre-heat your oven to 350F/180C.
  10. Once the barley is cooked, remove the skillet from the heat, and mix in the onions and garlic, plus the caraway seeds and marjoram. Season with salt and pepper.
  11. If you’re not using an oven-proof skillet, transfer the houbový kuba to a greased oven dish, then bake in the centre of the oven for 15 minutes.
  12. Serve with pickled vegetables.
  13. Store leftovers for up to a week in an airtight container in the fridge.

Recipe from 196flavors

Asian Dishes · Poultry

Basil Butter Chicken

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Basil Butter Chicken is a very flavorful dish. I chose the crockpot method on the high setting and it was tender and delicious. I will make this again but I will reduce the amount of garam masala to 1 tablespoons. Perhaps add or reduce according to your taste. While the dish is not hot in heat it has a bold flavor with all of the spices.

Basil Butter Chicken

INGREDIENTS:
  • 2 pounds boneless chicken breasts or thighs, cubed
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons red curry paste
  • 4 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons garam masala (I would recommend starting with 1T)
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon cayenne pepper
  • 1-2 teaspoons chili flakes (I did not add)
  • 1 yellow onion, chopped
  • 1 can (6 ounce) tomato paste
  • 1 can (14 ounce) coconut milk
  • 4 tablespoons salted butter
  • 2 zucchini, chopped
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
DIRECTIONS:
  1.  Crockpot:
    • In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt.
    • Toss to coat the chicken. Let sit 10 minutes.
    • Add the onion, tomato paste, and coconut milk.
    • Cover and cook on low for 4-5 hours or on high for 2-3 hours.
    • During the last hour of cooking, mix in the butter and zucchini. Crank the heat to high. Stir in the basil and cilantro. Cook uncovered for 15 minutes until thickened.3.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
  2. Oven:
    • In a baking dish, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt. Let sit for 5 minutes.
    • Preheat the oven to 400°F.3. To the chicken, stir in the onion, tomato paste, and coconut milk. Top with zucchini. Then add slices of butter.
    • Bake for 30-40 minutes, until the chicken is cooked through. Top with basil and cilantro.4.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!

Recipe from HalfBakedHarvest

Soups and Stews · Vegan · Vegetarian

Creamy Coconut Vegetable Soup

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This Coconut Vegetable soup recipe was intriguing and I had to try it. I doubled the potatoes since I didn’t have zucchini on hand. I was delightfully surprised how delicious this was. Never have I used coconut milk in soup and I loved the results. The tumeric added a wonderful flavor, much to my surprise! If you have vegan family or friends, this is a great recipe to serve.

Creamy Coconut Vegetable Soup

INGREDIENTS:
  • 2 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 medium potato, diced
  • 2 zucchini, diced
  • 1 cup corn kernels (fresh or frozen)
  • 3 cups water (or vegetable broth for added flavor)
  • Salt and pepper to taste
  • 1 cup coconut milk (full-fat or light, as desired)
  • 1/2 teaspoon turmeric powder (optional, for color and inflammatory benefits)
  • Fresh herbs for garnish (like cilantro or parsley)
DIRECTIONS:
  1. Combine vegetables and water: In a large pot, add the onion, garlic, carrots, potato, zucchini, corn and water. Season with salt and peppers, and stir well
  2. Simmer until soft: bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the vegetables are tender and cooked through.
  3. Add coconut milk: Pour in the coconut milk and stir well to combine. If using turmeric for extra color and health benefits, add it now. Let the soup simmer for another 5 minutes to heat through and allow the flavors to meld.
  4. Adjust seasoning: Taste the soup and adjust salt and pepper as needed.
  5. Service: Ladle the soup into bowls and garnish with fresh herbs like cilantro or parsley.

This no-oil, one-pot soup makes 4 servings and is a comforting, easy-to-make meal that’s full of flavor and gentle on digestion.

Recipe from Freddie’s Holitic Health

Family · Holidays

This Christmas

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Photo by Elias Tigiser on Pexels.com

This Christmas, mend a quarrel.
Seek out a forgotten friend.
Dismiss suspicion, and
replace it with trust.
Write a love letter.
Share some treasure.
Give a soft answer,
Encourage youth.
Manifest your loyalty
in word and deed.
Keep a promise. Find the time.
Forgive a grudge. Forgive an enemy.
Listen.
Apologize if you were wrong.
Try to understand. Flout envy.
Examine your demands on others.
Think first of someone else.
Appreciate. Be kind. Be gentle.
Laugh a little. Laugh a little more.
Deserve confidence.
Take up arms against malice.
Decry complacency.
Express your gratitude.
Go to church. Welcome a stranger.
Gladden the heart of a child.
Take pleasure in the beauty
And wonder of the earth.
Speak your love. Speak it again.
Speak it once again.
-Author Unknown

Candy · Family · Family Favorites · Holidays

Mom’s Best Butterscotch Caramels

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Christmas always brings back memories of my Mother’s candy and cookie making traditions. My favorite, as evidenced on my Mother’s recipe card, was Butterscotch Caramels. They are such a favorite, that I don’t make them because I would eat too many. This year I wanted to make them to document this great recipe for our family. I lovingly prepared the caramels with the greatest care and confirmed, online. the temperature needed for caramels. I proudly poured the candy into the prepared pan and set them to cool.

Later in the day, I prepared to cut them. Uh, oh! They were as hard as a rock. This is the second misstep with my candy thermometer that now lives in the dump! I was so sad but decided I would break them like hard candy. If you were willing to go along with ‘it’s really a hard candy’ routine, they were delicious. I warned the family that they were capable of pulling out an expensive cavity filling, but worth the risk. The family ate them without complaint, but the next batch deserves a new, digital candy thermometer.

Mom, I tried but I will never be able to live up to your candy expertise. You were the master and my fond memories of those days live on. I miss you, Mom!

Mom’s Best Butterscotch Caramels

INGREDIENTS:
  • 2 cups white sugar
  • 1 3/4 cups white Karo
  • 3/4 cup unsalted butter
  • 1 pint cream
  • 1/2 tsp. vanilla
  • 1 cup chopped nuts, optional (walnuts or pecans)
DIRECTIONS:
  1. Place 1/2-pint cream, sugar and syrup in a heavy pan over low heat stirring constantly to prevent scorching.
  2. When mixture is boiling, slowly add the remaining cream and butter so the candy does not stop boiling.
  3. Cook, slowly, until the candy reaches a firm ball state, 246-248 degrees fahrenheit.
  4. If desired, sprinkle chopped nuts in the bottom of a buttered 9×13″ pan (or put nuts directly into the candy at this stage).
  5. Add vanilla to mixture. Pour over nuts (optional) or directly into the buttered pan.
  6. Let stand several hours. Cut into small squares and wrap individual caramels in squares of waxed paper.
  7. Makes 2.5 pounds of caramels.

My Mom, Betty Smaha

Breads · Cakes

Eggnog Bread with Rum Glaze

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The holidays are a fun time to experiment with new recipes. This eggnog bread sounded interesting and I had a Guava Rum on hand to use in the recipe. It was quite delicious and if you want to take it to the next level, serve with a scoop of vanilla bean ice cream!

Eggnog Bread with Rum Glaze

Ingredients:
  • Bread Ingredients:
    • 2 large eggs
    • 1 1/2 cups full-fat eggnog
    • 2 teaspoons spiced rum
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup salted butter softened
    • 2 1/4 cup all-purpose flour
    • 1 3.4 oz. box instant French vanilla pudding mix
    • 2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
  • Glaze Ingredients:
    • 1 cup powdered sugar sifted
    • 2 teaspoon full-fat eggnog
    • 2 tablespoon spiced rum
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
Instructions:
  1. Preheat oven to 350 degrees and spray your 9 x 5 inch bread pan or mini loaf pans with baking spray.
  2. In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
  3. In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
  4. Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
  5. Pour batter into the prepared bread pan and bake for 45-55 minutes for mini loafs or 65-70 minutes for a 9×5 loaf, or until a toothpick inserted into the center of the bread comes out clean.
  6. Allow bread to cool.
  7. Rum Glaze Directions:
    • Whisk together all glaze ingredients until smooth.
    • Drizzle over the bread.

Recipe from KitchenFunWithmythreesons

Breakfast

Santa’s Nutola

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My dear friends, Mr. & Mrs. Santa, often visit me for summer holiday to escape the North Pole cold. During one visit they brought Santa’s delicious Nutola to have for breakfast. Wow! It was almost as magical as the reindeer on Christmas Eve. It’s wonderful with yogurt or as a snack. I made a batch and froze much of the batch to enjoy later.

Thanks, Santa and Mrs. Claus, for sharing this wonderful recipe with me

Santa’s Nutola

INGREDIENTS:
  • 1 lb. flaked coconut
  • 1 lb. chopped pecans, chopped and whole
  • 1 lb. cashews, salted & roasted (or raw)
  • 1 lb. almonds shaved, slivered and whole (1/3 each)
  • 1 lb. walnut pieces
  • 1 lb. hazelnuts (pound them in a bag to smash)
  • 1 lb.  sunflower seeds, raw or roasted
  • 1 lb. pumpkin seeds, raw or roasted
  • 1 cup honey (heat to melt)
  • 1-2 tablespoons vanilla
  • 1/2 cup maple syrup (optional)
  • 1 tablespoon cinnamon
  • dash of kosher salt
DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Roast coconut on a large cookie sheet until light brown.  Watch closely.  Cool.
  3. Combine all nuts.  Sift before roasting.
  4. Using two cookie sheets, roast nuts about 10-15 minutes, until warm. Pour nuts into large mixing bowl.
  5. Heat honey.  Remove from heat. Add vanilla and maple syrup.
  6. Coat nuts and toss.
  7. Sprinkle with cinnamon and kosher salt.  Toss again until thoroughly mixed.
  8. Pour into the two cookie sheets.  Roast again for 10-15 minutes.
  9. Cool completely in the pans.  Break apart and store in air tight container. Note: It freezes well.

Recipe from My good friends the Portwoods/aka Dallas Santa

Family · Family Favorites · Holidays · New Traditions

The True Meaning of Comfort Food

cathysmaha1 Comment

Thanksgiving and comfort food belong together. While there are many comfort foods that we enjoy throughout the year, there is no better time to think about what comfort food means to us than at Thanksgiving. Comfort food not only soothes your belly but soothes your soul. You remember the moment, the aroma, the people, the feelings that you had when enjoying that specific food. Much of the time, we crave comfort food but why do we crave it? Do we crave the taste? The memories? The aromas? The people we were with?

This Thanksgiving, I am reflecting on many memories with my family growing up on the farm and the delightful extended family gatherings, food, games and laughs. The funny antics of Uncle Jack. The piano music and singing with my Aunt Wilma. The wonderful turkey and trimmings lovingly prepared by my Mother. My niece and nephews and I running around like crazy goofs. The endless card games with the women while the men ‘watched’ football games. Or let’s call it like it was…they were napping.

I’ve lost many of these many families, so I hold dear the memories that I have. Through the years, I’ve created new traditions with my girls and their families. I hope that we are creating the same kind of memories for them that I have of my childhood.

This Thanksgiving, take time to appreciate every member of your family. Make new memories and talk about the comfort food and memories of your life. Time is short. Make the most of every moment.

Pastas

Butternut Squash Ravioli with Brown Butter Sage Sauce

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Each year I anxiously await the Butternut Squash Ravioli from Costco. It is so delicious prepared with this recipe OR cooked according to package directions and served with Lingonberry Jam (from Ikea).

This recipe was divine and I added about a cup of chopped cooked chicken to the recipe for extra protein. Adding a protein is strictly optional, but I thought it was very good.

Butternut Squash Ravioli with Brown Butter Sage Sauce

INGREDIENTS:
  • 2 9 oz butternut squash ravioli (2 packages 18 oz total)
  • 6 tablespoon salted butter cut into tbsps
  • 1 tablespoon fresh sage julienned and packed
  • ½ cup parmigiano grated
  • ¼ cup reserved pasta water
  • flaky salt
  • fresh cracked pepper
DIRECTIONS:
  1. Prepare butternut squash according to the box/bag – usually boiled or 4 minutes. Making sure to save some pasta water for later.
  2. While that’s boiling, start the brown butter sauce.
  3. Add 6 tablespoon of salted butter to a medium sized nonstick pan over medium heat.
  4. Continue cooking and stirring while the butter bubbles and begins to darken.
  5. Once the color is a warm acorn brown, turn the heat off and immediately add the sage and stir — the sage will get crispy as it fries in the brown butter.
  6. Then add the cooked butternut squash ravioli, the pasta water and half the parmesan cheese. Cook and gently toss for another minute or so until the cheese melts into the pasta water and coats the ravioli.
  7. Plate and finish with flaky salt, fresh cracked pepper and remaining parmigiano.

Recipe from GrilledCheeseSocial