Category: Family Favorites

Fresh Applesauce…the tradition continues
Family Favorites · My Roots · Vegan · Vegetarian

Fresh Applesauce…the tradition continues

cathysmahaLeave a comment

Fall is in the air and the apples are fantastic.  What a perfect time to make fresh applesauce just like Mom used to make.  I’m honored that this tradition continues as older daughter, Megan, made this year as well.

A trip to the Farmer’s Market for fresh apples and a little time and you’re ready to go.

I’m fortunate enough to still have the vintage colander sieve with wooden pestle my Mother used for many years, making quick work of making ultra-smooth applesauce. I have even cooked the apples with the skin on (and sometimes with the seeds) knowing that the colander/sieve will strain out the skin and seeds.

FRESH APPLESAUCE

8 apples (Granny Smith’s work well–but use what you have)
1 cup cold water
1 teaspoon cinnamon
sugar to taste (or none if you prefer)

  • Wash the apples under cold water. Peel and core each apple and cut into smaller pieces. Put apples, water, and sugar in saucepan.

  • Cook over medium heat. When the water begins to boil, turn down heat to medium low to simmer and add cinnamon. Cover with lid and lower heat again to keep from sticking. Stir often while cooking about 40 minutes. Add more water if needed.
  • Use a vintage sieve and pestle, potato masher (or food processor) to mash apples into smooth, thick sauce.

Serve warm or chill in refrigerator. Freezes well.

Family Favorites · New Traditions · Vegetarian

Fresh Peach Crisp…breakfast of this champion!

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Peach season has come to an end but there is time (and peaches) for one more fresh Peach Crisp.  Pal, Maribeth gave me a ‘colorado classique’ cookbook a while back and we both have enjoyed the terrific recipes.  She made the peach cobbler from the cookbook for my birthday last month and it was delicious.  Today I made it and had the same wonderful results.  Since it has peaches and oatmeal…it is also the breakfast of this champion!

Fresh Peach Crisp

4 pounds ripe peaches, peeled and sliced
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup oats
1 cup unsalted butter

  • Preheat oven to 350 degrees.
  • Place peach slices in a greased 13x9x2″ baking pan. Sprinkle with salt.
  • Mix the flour, cinnamon, sugar and oats together. Add softened butter and mix until crumbly. Sprinkle over peaches and pat down.
  • Bake 50-60 minutes.
  • Serve plain or with rich vanilla ice cream.

Recipe from ‘colorado classique a collection of fresh recipes from the rockies’.

New Favorite · New Traditions · Skinny · Vegan · Vegetarian

Slow Roast Tomatoes…a new discovery!

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Where have I been with slow roasting my own tomatoes?   After discovering two over-ripe black krim tomatoes in my garden, I wanted to make use of these as well as a few roma, green zebra and sungold tomatoes.  I found several recipes online but decided to try a combination of recipes.

There is one big problem with this recipe…they are absolutely, overwhelmingly, delicious.  While my plan was to roast them for future use…I devoured several as soon as their cooled to the touch.  Can’t wait to roast more!

SLOW ROASTED TOMATOES

  • Preheat oveN to 225 degrees.
  • Place a sheet of greased wax paper (or parchment paper) on cookie sheet.
  • Slice large tomatoes into thin slices.  Halve roma tomatoes or cherry tomatoes, lengthwise.  Place tomatoes on the baking sheet.
  • Place 2-3 unpeeled garlic cloves on the sheet with the tomatoes.
  • Drizzle with olive oil and sprinkle with salt (I used sea salt) and pepper.
  • Bake for about 3 hours.  When done, the tomatoes will be shriveled and dry.  I found the romas took longer and left them in the oven almost an hour longer.

You can use immediately or store in the frig with additional olive oil.

New Favorite · New Traditions · Vegetarian

Avocado and Goat Cheese Bruschetta

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Avocado + Goat Cheese + basil + olive oil + tomato = taste bud explosion!

AVOCADO AND GOAT CHEESE BRUSCHETTA

Baguette
1 avocado
Juice of 1/2 a lime
1 teaspoon chopped fresh basil
basil leaves
1/4 cup goat cheese
2 teaspoons olive oil
Salt flakes and freshly ground pepper

  • Slice the baguette and toast the bread.
  • Slice and pit the avocado.  Scoop out the flesh with a spoon, place in a bowl.
  • Mash the avocado and mix in the lime juice and chopped basil.
  • Add the goat cheese, olive oil, salt and pepper. Mix together,
  • Spread the mixture onto the toast.
  • Add a basil leaf to each piece of toast and top with a half of a sun gold tomato (or cherry tomato).
New Traditions

Caprese Salad

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Caprese Salad is nothing new but when made with Black Krim tomatoes from my friend, Jan, it takes on a whole new level of yumminess. On another day, I’ll try Caprese Salad with the Green Zebra tomatoes she grows!

CAPRESE SALAD

sliced fresh tomatoes
sliced buffalo mozzarella
fresh basil leaves
olive oil
balsamic vinegar
salt & pepper

  • Wash and slice the tomato(s) about 1/2 inch thick, place on a platter or plate.
  • Slice the buffalo mozzarella about 1/4 inch thick and place on top of tomato.
  • Top with a fresh basil leaf.
  • Drizzle with olive oil and balsamic vinegar; salt and pepper to taste.
Family Favorites · New Favorite · Skinny · Vegan · Vegetarian

Fresh Peach Salsa…Oh my!

cathysmaha5 Comments

Peach Salsa was a new discovery a few years ago.  We’re lucky to live in the great state of Colorado which produces some of the finest peaches in the world.  I love salsa, but fresh peach salsa is my favorite.  My family has grown very fond of it and we can’t wait to have the first peach salsa of the season.

Peach Salsa was served last year as one of the dishes at daughter Megan’s bridal shower and included in the favor of three of her favorite dips.  Today we’ll savor it and enjoy the last few days of summer in Colorado.

PEACH SALSA

2 cups diced fresh peaches
1/2 cup sweet onion
2 tablespoons fresh cilantro leaves, chopped
1 jalapeno, finely diced
fresh lime juice
salt

Mix all ingredients together. Fantastic with chips; also great with grilled fish or chicken.

Family Favorites · My Roots

Slow Cooked Green Beans…just the way Mom used to make!

cathysmaha1 Comment

Green Beans are a favorite of mine in the summer.  Fresh green beans from the garden are the absolute best.  While other vegetables haven’t fared well in my garden, the green beans did very well.

I crave green beans cooked the way my Mother taught me,  sans the Cast Iron Dutch Oven. Great memories…great flavor.

Slow Cooked Green Beans with Bacon

Fresh green beans, cleaned and snapped
chopped onion (optional)
4 to 6 slices bacon, chopped
garlic salt
2 cups water

  • Sauté bacon and onion in heavy pan/skillet and cook until most of the bacon drippings have cooked out of the bacon. Drain most of the bacon drippings off.
  • Add green beans and about 2 cups water. Cover and cook on very low heat for a couple of hours and season generously with garlic salt.
  • Watch closely and add more water as needed.
Family Favorites

Dutch Baby Pancakes with Fresh Fruit

cathysmaha5 Comments

Pancakes…not my favorite EXCEPT for the Big Dutch Baby Pancake with fresh, seasonal fruit.  I discovered this recipe in the early ’80s in my tried and true ‘Sunset Ideas & Recipes for Breakfast & Brunch’.    The pancake is easy to make, spectacular to serve and yummylicious to eat.

It was a surprise, the first time I made it, to see that the pancake rises as it cooks and collapses when taken from the oven.  Relax–it’s part of the fun!

The original Dutch Baby Pancake was served with powdered sugar and wedges of lemon, but I’ve never tried anything but the pancake with fresh seasonal berries and fruit.  Fresh strawberry in the spring is wonderful and brings excitement about the spring and summer days to come.  My absolute favorite is fresh peach and raspberry.  The combination of the peaches and raspberries are divine.  Today, with fresh Colorado Palisade peaches and fresh raspberries, our family with savor the summer’s sweet peach harvest until we can enjoy again next summer.

BIG DUTCH BABY PANCAKE

3-5 Quart pan (iron skillet, paella pan, or large skillet or round baking dish)
1/3 cup butter
4 eggs
1 cup flour
1 cup milk

  • Place butter in pan and set in a 425 degree oven.
  • While butter melts, mix batter quickly. Put the eggs in a blender or food processor and whirl at high speed for 2 minutes.
  • With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds.
  • Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour.
  • Remove pan from oven and pour in batter.  Return pan to oven and bake until pancake is puffy and well browned (20-25 minutes), depending on pan size.

After baking I use a spatula to assure the bottom of the pancake has not stuck to the bottom of the baking pan. Move to a pretty round plate or platter.  Fill with fruit, sprinkle with powdered sugar.  Have a shaker or bowl of extra powdered sugar for those that may enjoy a little more.

To counteract the sweetness of the pancake, I serve with crisp cooked bacon.

You can serve is several ways. My favorite is filled with fruit:

  • Fruit:  Sliced fresh fruit (I like fresh peach/raspberry best); sprinkle with powdered sugar.  Cut into wedges and serve.
  • Powdered sugar classic:  Sprinkle with powdered sugar and squeeze thick wedges of lemon over at the table.
  • Hot fruit:  Glazed apples or pears served with sour cream or yogurt.  Or heat banana or papaya slices in melted butter or margarine over medium heat, turning until hot; serve with lime wedges
  • Canned pie filling/cherry or apple filling, add lemon juice and ground cinnamon to taste.  Top with yogurt or sour cream. Topping can be heated or cold.
  • Syrups
Family Favorites · Fish · Salads · Sandwiches

Tuna Time: With Avocado or Tomato

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My go-to quick-lunch or dinner in the summer is tuna salad.  It’s simple, full of protein and wonderful paired with a fresh tomato or avocado.  The tuna salad is made the way my Mother made it.  The tomato and avocado serving vessel wasn’t used on the farm…just straight up on Wonder Bread!

To serve in a tomato:  Wash the tomato and slice off the top stem of the tomato.  Slice the tomato in the middle, but not entirely through the tomato.  Slice 2 more times to where, when opened, the tomato is shaped like a sunburst.

Several years ago, I became excited when served tuna salad in a half of an avocado.  I peel the ripe avocado, removing the pit, putting a scoop of tuna salad inside the avocado to serve.  Double yum!

TUNA SALAD

  • For every can of tuna, drain, and flake the tuna in a medium-sized bowl.
  • Add two boiled eggs, chopped for every can of tuna.
  • Add chopped dill pickle (or dill pickle relish) to taste.
  • Add 2-3 chopped green onions.
  • Stir in a enough mayonnaise to bind the tuna salad together.  (I’ve used plain Greek yogurt in place of mayonnaise).
  • Salt to taste.

Enjoy!

Family Favorites · My Roots · Vegetarian

Cucumbers and Onions–Mom’s Style

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My Mother was an avid gardener growing lettuce, radishes, cucumbers, onions, tomatoes, squash, green beans, peas, sweet corn, peppers, raspberries, strawberries, etc.  The rich top soil of Iowa made for  a prolific harvest each year. She would can and freeze vegetables and fruit for the family to enjoy all winter. Our farmhouse basement ‘fruit room’ was a treasure trove of pickles, canned tomatoes, relish, vegetables, soups, etc.

 

One of my favorite summer side dishes was my Mother’s cucumbers and onions. The recipe is simple, not written down, but made from memories in that Iowa farm kitchen.

CUCUMBERS AND ONIONS–Mom’s Style

Peel and thinly slice cucumbers and sweet onion.  Soak in cold, salted water for 30-45 minutes.  Drain.  In a separate bowl, mix mayonnaise, dash of milk, salt and pepper. Pour dressing over cucumbers and onions and serve immediately.