Category: Family

Family · Holidays · Humor

How to cook a turkey…with a smile!

cathysmaha2 Comments
English: Oven roasted turkey, common fare for ...
English: Oven roasted turkey, common fare for Christmas and Thanksgiving celebrations. (Photo credit: Wikipedia)

I’m back but you may see more humor, sarcasm and random topics above and beyond food. Understand, food is one of my passions, but so is laughter. When I saw this post on Facebook, it brought a smile to my face. While I don’t cook with a glass(es) of wine, typically, the humor of it all just got to me.

Credit:  Paleo Cupboard/Facebook

Don’t stress out about the holidays and cooking. It’s truly a time to be grateful for every precious moment we have on this earth. Look for the humor and blessings in every moment.

Happy Thanksgiving!

Family · Health

Getting the Boot!

cathysmaha4 Comments

Getting the boot is the pits! This time, the boot is the result of a stupid little stumble on the back porch. Another one of my klutzy moves! Another silly spill on the steps at home seven years resulted in a fractured fibula and ‘the boot’. So glad I kept this stylish gray fall footwear.

2013-11-21 10.44.35
Getting the Boot

When the incident occurred yesterday I toughed it out thinking it would get better. I climbed ladders, trimmed trees, raked and realized it wasn’t improving.  So much for listening to my body per Tuesday’s post!

After encouragement from friends on Wednesday night, I saw the Dr. and the x-rays spoke the truth I didn’t want to hear, a fractured 5th metatarsal.

English: A fracture of the fifth metatarsal of...
English: A fracture of the fifth metatarsal of the foot, commonly known as a en:Jones fracture (Photo credit: Wikipedia)

During my last episode with the boot I went to Europe and had a great time being pushed around Barcelona and Prague in a wheelchair and ‘hoofin’ it’ in Amsterdam with crutches. Another BIG thanks to daughter Megan for pushing me around on those beautiful (and bumpy) cobblestone streets. I made that work so how bad can this be?

DSCN1144

While I know I am totally blessed, these little ‘hitches in our giddy-ups’ are just annoying! Couldn’t be a better time of year to 1) go Christmas shopping, 2) shovel snow on my north facing driveway, 3) tell the Golden, Retriever, Joe, that it will now be another few weeks before we can go for a walk.

Joe

Seriously, it’s no big deal, just a hiccup.  This time of year, it’s a good reminder to slow down, be careful (on snow and ice), relax and enjoy the holidays.

Happy Friday!

Family · Family Favorites · Gluten Free · New Traditions

Peach Blueberry Crumble

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Peaches are in season and I love a peach dessert.  I adapted a recipe from Barefoot Contessa to be gluten-free. It was delicious. The rice flour is lighter, therefore, you need to add about 25% more rice flour that the all-purpose flour called for in a recipe.  I’ve shown the rice flour and the all-purpose flour proportions in the recipe below. I also sprinkled sugar on top of the crumble to give it a little extra sweetness.

 

The Crumble served warm with good vanilla ice cream…it’s what I wish I were having for dessert tonight!

PEACH AND BLUEBERRY CRUMBLE

GF=Gluten-Free

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3/8 cup rice flour (GF) OR 1/4 cup all-purpose flour (non GF)
1 cup fresh blueberries

Crumble:

1.25 cups rice flour (GF) OR 1 cup all-purpose flour (non GF)
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

  • Preheat the oven to 350 degrees F.
  • Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into buttered ramekins or baking dish.

  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
  • Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Recipe Adapted From Food Network, 2006 Barefoot Contessa

Family

Six-Oh! Where did six decades go?

cathysmaha12 Comments

Sixty years ago yesterday, August 19, my Mother gave birth to me, the youngest of the family and definitely the OOPS!  My sister is 14 years older and my brother 9 years older.  I was the annoying little sister that was very observant of the fun things my older sister had or did and taking notes on all of the rules my then teenage brother was breaking. I was the pest!

My sister had to endure countless strangers asking here ‘Is that your baby?’ at 14 years of age.  Mortifying, I’m sure!  My brother was just annoyed.  It’s bad enough having two sisters but being squeezed in the middle of an observant older sister and a ‘tattle-tale’ little sister, couldn’t have been easy.

Betty and baby Cathy 1953
Betty and baby Cathy 1953

Little did I know then that my siblings, who really seemed like second parents, would grow up to be my closest friends and supporters.

Smaha Family Portrait around 1956 to 1957
The Smaha Family about 1958
PICT0764
Cathy, Bill and Carolyn 2011

Their children were like the younger siblings I didn’t have, since I was an Aunt at age 7.  My niece and nephews (they were my pests–see the culprits below) had children closer to my children’s ages also giving our children a special bond and relationship.

Christmas 1968 Duane Sherri Jeff

I lived in Colorado and my siblings lived in Iowa most of our adult lives, but we always made time to visit, keeping the family ties solid.  I’ve tried to teach my children that family is so critically important.  They are there for you…always.

I am blessed. Thanking God for 60 wonderful years of life and looking forward to the future, seeing my children and grandchildren continue to grow and develop into loving, happy adults!

Happy Six-Oh to me!

Family · Garden

Summer Squash Bake

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Squash season is here!  While my garden has yet to produce zucchini or yellow squash, my friend Jan has been kind enough to share.  Summer squash baked with onion, peppers drizzled with olive oil, seasoned with herbs and topped with melted Mozzarella is a summer staple.

USDA summer squash

SUMMER SQUASH BAKE

1-2 small to medium sized zucchini, sliced
2 small to medium sized yellow squash, sliced
1 small onion, chopped
1-2 Anaheim or green sweet peppers, chopped
drizzle of olive oil
optional:  diced Japanese eggplant
sprinkle of herbs of choice (I have used thyme, summer savory or this time I used Cantanzo Herbs)
Salt and pepper
Shredded Parmesan Cheese or cheese or choice

  • Preheat oven to 350 degrees.
  • Toss all ingredients, except cheese, and place in greased casserole dish.
  • Top with shredded cheese.
  • Bake 45 minutes or until all ingredients are cooked through.

Family · Family Favorites · Garden · Gluten Free · Vegan · Vegetarian

Cool sweet, juicy watermelon…seasoned memories

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Summer and watermelon go together like Mac and Cheese.

When the weather is scorching hot…
a chilled slice of watermelon hits the spot.

As a kid we would take a half slice of watermelon outside and let the sweet juice run down our chins and arms.  Seedless watermelons were unheard of so a little ‘seed spitting’ was in order, too!  Mom probably had to hose us down before letting us back in the house.

girls eating watermelon

My Mother would always eat watermelon and canteloupe sprinkled with salt.  I prefer my watermelon naked but daughter, Sarah, and her friends introduced me to TAJIN fruit with lime seasoning a few years ago.  From the moment I tried it, I was hooked and it has become  family favorite.  The combination of lime, salt and a little kick with the sweet juicy watermelon is delectable.

I find TAJIN at Walmart and sometimes at the local grocery store in either the fruit section or ethnic foods section.

Give it a try.  I think you’ll be hooked too!

Family · Garden · Gluten Free · New Favorite · Vegan

Easy Summer Quinoa

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Summer vegetables and Quinoa is the perfect combination.  This recipe is from Iowa Girl Eats.  I follow her blog and love her recipes! Her blog name, alone, was enough to bring me to her blog…Iowa girls stick together!

I loved this dish and the wonderful summer vegetables.  I substituted roast red peppers for the sundried tomatoes with great results.  I hope you’ll enjoy it as much as I did!

EASY SUMMER QUINOA

1 cup chicken or vegetable broth
1/2 cup quinoa
2 Tablespoons extra virgin olive oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
2 cups chopped kale
1 small zucchini, chopped
salt & pepper
2 ears sweet corn kernels (about 2 cups)
1/4 cup sundried tomatoes packed in oil, cut into strips (or roasted red peppers or both!)
1/4 cup white wine
1/2 cup peas
1/4 cup chicken or vegetable broth
1/4 cup fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping

  • Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.
  • Heat olive oil in a very large skillet over medium heat. Add shallots then sauté until tender, about 2 minutes. Add garlic and red chili pepper flakes then sauté for 30 more seconds, stirring constantly.
  • Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then sauté for 2 minutes.
  • Add corn and sun-dried tomatoes then sauté for 2 more minutes.

  • Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.

Adapted from Iowa Girl Eats

 

Family · Family Favorites

Fresh Peach Cobbler…summertime favorite

cathysmaha5 Comments

Fresh peaches are a summer treat!  I have fond memories, as a kid, of biting into a fresh peach and have the juice run down my arms and all over my face. I was a sticky mess, but loving that peach!

English: juicy peach half

Colorado peaches are some of the best and I’m lucky enough to live in the great state that produces them. To date, I’ve not seen Colorado peaches at the market but Costco has had wonderful peaches this summer. What better dessert to serve visiting family topped with vanilla ice cream! The recipe is from my tried and true Farm Journal Country Cookbook, 1972 a gift from the folks at Farm Journal many years ago when I worked in Agri-Marketing for an ad agency in St. Joe, MO. The cookbook has seen a lot of love and even though it’s spine is broken, it continues to support my love of good home-cooking!

IMG_0041

Our Book Club potluck was coming up, featuring the book Proof of Heaven a Neurosurgeon’s Journey into the Afterlife by Eben Alexander, M.D.  Our potluck theme was ‘what would you have for your last meal?’  I tripled the recipe so I could have enough Cobbler for the Book Club and for visiting family.  It was hit with both groups. It’s delicious (even if I do say so myself) and a wonderful summer treat.

FRESH PEACH COBBLER

Peach Mixture:

1 1/2 tablespoons cornstarch
1/4 to 1/3 cup brown sugar, firmly packed
1/2 cup water
4 cups sweetened sliced peeled peaches
1 tablespoon butter
1 tablespoon lemon juice

  • Mix cornstarch, brown sugar, and water.  Add peaches and cook until mixture is thickened, about 15 minutes.
  • Add butter and lemon juice.  Pour into a greased 8″ round or square baking dish.

Batter Topping:

1/2 cup sifted flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons soft butter
1 egg, slightly beaten

Combine flour, sugar, baking powder, salt, butter and egg.  Beat until butter is smooth.

Drop spoonfuls of Batter Topping over hot peach mixture.  Sprinkle with 1 tablespoon white sugar.

Bake in hot oven (400 degrees) 40 to 50 minutes.  Serve warm, in bowls, with vanilla ice cream.

 

Adapted from Farm Journal Country Cookbook

Family · Family Favorites · My Roots

Tenderloin Sandwiches…just the way Mom used to make

cathysmaha2 Comments

Saturday night dinner at the Smaha Farm often consisted of tenderloin sandwiches, still one of my all-time favorites.  My girls have joined the fan club.  Tenderloin sandwiches are easy to find in restaurants in Iowa but I haven’t seen one on the menu, yet, in Colorado.  In Iowa, the tenderloin is typically twice the size of the bun.  I prefer to keep mine bun size.

Mmmm….sweet Saturday night memories around the kitchen table.

PORK TENDERLOIN SANDWICHES

Boneless pork chops, thin
Beaten Egg
Fine bread crumbs (or cracker crumbs)
Canola Oil
Salt & Pepper

  • Remove fat from pork chops.  Pound chops with meat tenderizer until thin (tenderloin).
  • Beat egg(s) and place in separate bowl.  Pour fine bread crumbs, salt and pepper into second bowl.
  • Heat oil in large skillet.
  • Dip each pork tenderloin in egg wash and then in bread crumbs.
  • Place tenderloin in hot oil and brown well on both sides.  When cooked through, remove to plate with paper towels until ready to serve.

 

Serve on bun with traditional mayonnaise, lettuce and dill pickle slices (or whatever suits your taste).

 

 

Czech Heritage and Dishes · Family · My Roots

Father’s Day Memories

cathysmaha2 Comments

My Dad,  Archie, was one of the funniest men I ever knew.  His sense of humor was direct, often dry, and accepted by all.  He could say things to people that no one else could say and they would laugh heartily and love him dearly.  Love of laughter is one of the great gifts my Father gave to me.  I miss him.

When I was 12 years old my Father died as a result of a farming accident. From that day forward my life changed forever. He would never attend one of my high school sporting or music events…he wouldn’t walk me down the aisle…he wouldn’t get to hold my children in his arms and play with them. But he is always with me…always.

Photographs of my Father and I are near and dear to my heart because there are few. Taking a photograph ‘back in the day’ required film, developing, flash bulbs and they were treasured….not to mention that my Father was camera-shy.

Before my Mother died, she passed on photos my Uncle Mahlon ‘Sparky’ took when I was little.  These are some of the most treasured photos of my childhood.

Archie and Cathy Smaha

The sweater my Father is wearing in this picture, is one I wore through high school and still have in my Mother’s cedar chest (if you’re under 50, you probably don’t know what that is).

Dad, I know you’re listening, and know I love you and miss you! Heavenly hugs to you and to Mom.