Category: My Roots

Family · My Roots · New Traditions

Stuffed Green Peppers with Quinoa…a new twist on an old favorite!

cathysmaha1 Comment

Memories of stuffed peppers in my Mother’s kitchen are sketchy, probably because I wasn’t fond of vegetables as a kid.  My taste buds have matured with age, and I love almost all vegetables.

I decided I would experiment with stuffed peppers and loved this recipe, substituting quinoa for the rice.  The result was a protein rich, yummy AND healthy dish.   When I made this recipe I only had three green peppers on hand, so I made a small meatloaf with the remaining meat mixture.  Fabulous!  This will also be a new meatloaf recipe to add to my collection.

Mini Meatloaf

STUFFED GREEN PEPPERS WITH QUINOA

6 medium green peppers
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb. 3 oz.) crushed or diced tomatoes
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 pounds lean ground chuck
1 1/2 cups cooked quinoa

  • Preheat oven to 350 degrees. Precook quinoa according to package directions.
  • Slice off tops of green peppers and remove seeds and ribs. Rinse peppers. Chop the edible portion of the tops and set aside. Place peppers in a large pot of boiling salt water and simmer for 5 minutes. Remove from water, drain, and cool slightly.

  • Heat olive oil in medium size skillet; add chopped onion, celery, and pepper and sauté for 3 to 5 minutes. Add tomatoes, tomato sauce, garlic, basil, oregano, salt and pepper. Simmer, uncovered for 10 minutes.

  • In a large bowl, beat the egg together with the Worcestershire sauce. Add ground chuck, quinoa, and 1 cup of tomato mixture and mix well.
    5. Stuff peppers with meat mixture and place in greased casserole. Pour remaining tomato mixture over the top.

  • Bake, uncovered, for 1 hour.
Czech Heritage and Dishes · Family · My Roots

Mushroom and Barley Soup…a Czech winter delight!

cathysmaha1 Comment

My Czech heritage is fascinating to me.  My Mother gave me The Czech Book Recipes and Traditions in 1982 and it has become a treasure.  The Mushroom and Barley Soup is a favorite of mine.  You can add meat, or if vegetarian, leave it out.  It’s a hearty, healthy winter soup that makes me even more curious about the Smaha Czech heritage.  Požívat! (enjoy)

MUSHROOM AND BARLEY SOUP
Houbová Polévka as Kroupama

2 tablespoons butter or margarine
1/2 pound fresh mushrooms, washing, trimmed and sliced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon flour
3 cups chicken broth or beef broth
1/2 cup pearled medium barley
1 1/2 cups diced cooked chicken, turkey or beef

  • In a 3-quart saucepan melt butter, add mushrooms, onion, celery, carrot. Cook over moderately low heat, stirring often about 10 minutes.
  • Stir in flour, then the broth.
  • Add barley, cover and simmer until barley is cooked through, about 1 hour.

  • Add cooked diced meat, salt and pepper. For a creamier soup, stir in about 1 cup milk.

Adapted from The Czech Book, Recipes and Traditions, Copyright 1981

Family Favorites · My Roots

Sugar Cookies…for your special Valentine

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This was my Mother’s favorite sugar cookie recipe.  She made them every Christmas and frequently during the year.  They are melt-in-your mouth yummy!

I decided this would be a wonderful Valentine’s treat to share with friends and family. The traditional chocolates would have been nice, but nothing beats homemade cookies!

Wishing you a Valentine’s Day full of love and friendships!

SOFT SUGAR COOKIES

2 cups powdered sugar
2 cups white sugar
2 cups margarine
4 eggs
2 cups vegetable oil
1 teaspoon lemon extract
3 teaspoons vanilla
8 cups flour
8 heaping tablespoons flour
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons cream of tartar
1/4 teaspoon nutmeg

  • Mix sugars, margarine, eggs, oil, and extracts together until well blended.
  • Sift together flour, salt, baking soda, cream of tartar and nutmeg and add to sugar mixture. Blend well and mix with hands when it gets too stiff to continue with mixer.
  • Roll dough into balls the size of a walnut. Put on cookie sheet and press with a glass dipped in sugar or press with glass and sprinkle with colored sugar.
  • Bake at 350 degrees until very light brown, about 8-9 minutes. Do not leave until brown or overbake. Cool.
Fresh baked sugar cookies

These cookies freeze wonderfully. I have often made for the holidays and freeze.

Chicken and Noodles over Mashed Potatoes…that’s right!
Family Favorites · My Roots

Chicken and Noodles over Mashed Potatoes…that’s right!

cathysmaha22 Comments
Homemade Chicken and Noodles over mashed potatoes

Chicken and Noodles has to be our all-time family favorite.  This is the ultimate comfort food to share with those you love.  The carbs are high but your family will be feeling the love!  My mother would serve this for a hearty supper (evening meal in the Midwest) or for Sunday dinner (noon meal).  It is best made with homemade noodles, although we have found several commercial noodles (such as Kluski style noodles) that work well.

This time, I made my noodles from scratch, like my Mother did.  She could whip up a batch so fast.  I admit I’m slower and not as precise.  After I moved away from Iowa, my Mother would visit and make several batches of noodles for me, always ready in the freezer when I was craving Mom’s chicken and noodles.

This is not your ordinary chicken and noodle soup…Instead, the chicken and noodles are served over mashed potatoes.  Crazy, right?  You won’t think so once you try it.  It is a fabulous medley of flavors that is perfect for a cold, wintry night.  However, daughter Megan has been known to request this for her August birthday dinner.  We served this to her friends when she was a teenager and they thought we were crazy UNTIL they tasted it.  Now her friends ask her when she is making chicken and noodles.  The tradition continues.

EGG NOODLES

3 cups sifted all-purpose flour
1 teaspoon salt
4 egg yolks
7 to 8 tablespoons cold water

  • Sift flour with salt into medium bowl.
  • Make a well in the middle of the flour mixture. Add egg yolks and 4 tablespoons cold water. Beat vigorously with wooden spoon until well combined.
  • Gradually add 3 more tablespoons water, mixing well with your hands. Dough will be stiff. If it is too stiff to knead, gradually add more water.
  • On a lightly floured surface, knead dough until smooth, about 5 minutes. Cover with bowl and let the dough rest for 5 minutes
  • Divide the dough into four parts. Work with one part at a time. Keep remainder covered with bowl until ready to roll out.
Rolling out noodle dough
Rolling noodle dough to prepare to cut noodles
Cut noodles prepared to dry overnight
  • Roll each part, on a floured surface, to about 14″x16″. Dough will be about 1/8″ thick. The shape does not need to be perfect. Work quickly before dough dries out.
  • Make sure each side of the dough is lightly coated with flour. Starting with the long side, roll the dough loosely, like you would for a jelly roll. With a thin sharp knife, cut roll into 1/8″ strips for noodles. Arrange on ungreased cookie sheet to dry. Let dry overnight before cooking.
  • Dried noodles can be stored in a cool place. They also freeze beautifully for use at a later time.

CHICKEN AND NOODLES

Chicken and Noodles simmering in homemade chicken and broth

1 whole chicken
Salt and pepper
Water
Egg Noodles, Uncooked (or make your own)
Parsley to taste
Mashed potatoes

  • Cover whole chicken, in deep pot, with water and boil until chicken is falling off the bone. Remove chicken from broth and cool. Once chicken is cool, pick chicken pieces off the bone and return to broth. Discard bones and skin.
  • Refrigerate broth over night. Before proceeding, remove any congealed fat from top of broth.
  • Heat broth and chicken and add more water to assure enough liquid to cook one package of egg noodles. Salt and pepper to taste. Cook for about 30+ minutes or until noodles are done.
  • Serve with a large bowl of hot mashed potatoes.
Family Favorites · My Roots

Apple Crisp

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Apples were plentiful in the Iowa countryside growing up.  My Mother would also can or freeze apples for use during the year.  This is a simple, country Apple Crisp that is easy to make any time of year.  Dollop with a little whipped cream and enjoy.

APPLE CRISP

4 to 6 medium cooking apples
1/3 cup sifted all purpose flour
1 cup oats, uncooked (quick or old fashioned)
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup melted margarine
1/2-3/4 cup water

  • Peel, core and slice apples. Place in greased baking dish with a bit of water. Combine dry ingredients, add melted margarine, mixing until crumbly; sprinkle on top of apples.
  • Bake in preheated moderate oven (375 degrees) for 30 minutes or until apples are tender.
  • Serve warm or cold with your favorite ice cream or topping.
My Roots · New Traditions

Roasted Eggplant Spread

cathysmaha1 Comment

Roasted Eggplant Spread

My love of eggplant began when I was a young child.  My mother would peel and slice the eggplant, sprinkle with salt, and let rest on paper towels for 30-45 minutes to remove the bitterness.  She would then flour, salt and pepper the eggplant, and brown the eggplant slices in hot oil.  The hot eggplant slices were then put on a slice of bread and eaten as a sandwich.  I STILL love eggplant this way but have searched for healthier ways to cook eggplant.

This spread is a new favorite.  Rumor has it that the original recipe came from the Barefoot Contessa.

It is difficult for me to resist eating the cubed eggplant straight from the roasting pan but the majority usually makes it to the food processor.  I often eat this as a side dish as well as a spread. Either way…you can’t beat the wonderful flavor of eggplant.  YUM!

ROASTED EGGPLANT SPREAD

2 medium eggplant, peeled
2 red bell peppers, seeded
1 red (or sweet) onion
2 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

  • Preheat oven to 400 degrees.
  • Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper.

  • Spread on greased baking sheet. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing one time during the roasting process. Cool slightly.

  • Place the vegetables in a food processor. Add the tomato paste and pulse to blend. Add salt and pepper to taste.

  • Optional: serve with crumbled feta cheese on crackers, bread or pita chips.
Czech Heritage and Dishes · Family Favorites · My Roots

Kolache … Bohemian Heritage and Christmas Tradition

cathysmaha4 Comments

KOLACHE … Cherry is my favorite!

Kolaches originated in the Slovak countries and our Smaha family brought this Bohemian tradition to America when they immigrated to Iowa in the late 1800s. This tradition has been passed down in our family for many generations.  Kolaches are wonderful any time of the year but especially wonderful at Christmas.  My family tradition is to have them Christmas morning while we are opening gifts and sipping coffee or hot chocolate.

Christmas Morning and Kolaches 1987

This picture was taken in Christmas morning 1987 with my Mother, Mother-In-Law, and oldest daughter, Megan.  Let the Kolache feast begin!

My all-time favorite Kolache is cherry.  This season I was fortunate to buy a large container of fresh frozen tart cherries that I’ve been saving for Kolache filling this Christmas.  Other years, I have used canned cherry pie filling. I have made Kolaches from old-fashioned sweet dough recipes but a new favorite is the sweet dough recipe for the bread machine.  In a pinch, I have used frozen bread dough, even though not sweet, is very good.

Traditional Kolache come in many flavors including the timeless Bohemian prune or poppy-seed fillings.  My Mother’s Kolaches were fabulous and we waited with excitement while they baked, poised to snatch one as soon as they came out of the oven.

Everyone’s Kolaches are a tad different.  My Mother didn’t add the crumb topping to her Kolaches but a wonderful farm neighbor, Nellie, made Prune  Kolaches with crumb topping in her old wood stove.  You haven’t lived until you’ve had Kolaches from a wood cooking stove.  My Aunt Lora, baked Kolaches that she pinched closed at the top and sprinkled with sugar.  Equally wonderful.

Wishing all of you a wonderful Christmas and many cherished family traditions.

SWEET BREAD DOUGH (FOR BREAD MACHINE)

1 1/2 teaspoons dry yeast
4 cups bread flour
1 teaspoon salt
4 tablespoons sugar
2 tablespoons butter
2 eggs
1 cup less 1 T. water

  • All ingredients should be at room temperature. Add the ingredients in the order listed above.
  • Run the machine through the dough cycle. Remove and work on floured board to desired loaf, rolls, etc.

CHERRY FILLING

1 1/2 cups sugar
4 tablespoons cornstarch
3/4 cup juice from cherries
3 cups pitted tart red cherries (water pack)
1 tablespoon butter
1/4 teaspoon red food coloring

  • Combine 3/4 cup sugar with cornstarch.  Stir in cherry juice.
  • Cook over medium heat, stirring occasionally, till mixture thickens and bubbles; cook 1 minute longer.  Add remaining sugar, cherries, butter and food coloring and cook until thickened. Mixture will be very thick.  Let stand while preparing bread dough for Kolaches.

PREPARING THE KOLACHES:

Pinch a piece of dough about the size of a walnut (or ping pong ball) and place on a greased baking pan.  Cover with wax paper then a towel and let rise until double in size.  When risen, push centers of balls down and fill with cherry filling (or filling of choice).  Let rise again and bake at 400 degrees.

KOLACHE CRUMB TOPPING  (Optional)
1 cup flour
1/2 cup sugar
1/4 cup butter or margarine
1/4 teaspoon salt (omit if using margarine)
1/4 teaspoon cinnamon

Mix all ingredients together (use a pastry blender)  until crumbly and use as a topping for Kolaches or coffee cakes.

 

Family Favorites · Holidays · My Roots

Fruit Bread your friends and family will beg for

cathysmaha1 Comment

Fruit Bread conjures up visions of old-fashioned fruit cake that is hard as a rock and entire communities have contests to see how far they can chuck the cake. NOT the case with this Fruit Bread recipe.  In fact, it is really a banana bread with chocolate chips and chopped cherries.  It makes a festive bread to give or to serve during the holidays.

This recipe originated with my Aunt Joyce.  When I was younger, she made it every Christmas and it quickly became a family, and personal tradition.  Each year I make several batches and give to family and friends.   I hope that you’ll try the bread and it will become one of your traditions!

FRUIT BREAD

Double or triple the recipe to make several loaves.

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour (plus 2 T. if baking at high altitude)
1 tsp. baking soda
1 cup mashed banana
1/2 cup maraschino cherries
1/4 cup chocolate chips

Cream butter & sugar. Add eggs & beat well.  Sift baking soda & flour; add to egg mixture alternatively with mashed bananas.  Stir in remaining ingredients.  Pour into greased loaf pan and bake at 350 degrees for 1 hour.

Family Favorites · Holidays · My Roots

Norwegian Kringla – amazing!

cathysmaha3 Comments

When I was a little girl, my Mother and I would visit our elderly Norwegian friends, the Butlers, and feast on amazing home-baked goods.  Anna would make Norwegian Kringla (pictured above), Lefse (potato flatbread), and other delights.  I loved everything, but my favorite was Kringla.  My Mother learned to make it and the recipe below is well over 100 years old.  It quickly became a Christmas tradition and I’ve made it for my family.  This year is no different.  The slightly sweet dough with the slight anise taste is truly a delight.  Kringla paired with a hot cup of coffee or hot chocolate is heavenly.

Think I’ll head to the kitchen for a hot chocolate and a Kringla….YUM!

KRINGLA

I usually double the recipe and freeze several to enjoy long after the holidays are gone.

1 egg
1 cup sugar
1/4 teaspoon Anise Extract
2 tablespoons melted butter
1/2 cup buttermilk
1 cup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour

  • Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.
Kringla Step 1 ingredients blended together
  • Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 5 minutes.
Sour cream and baking soda after 5 minutes
  • Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.
  • Mix together flour mixture alternately adding egg mixture and sour cream mixture.
  • Dough will be very stiff and you will need to finish mixing with your hands.
Kringla dough
  • Chill dough overnight.  Remove 1-2 cups of dough at a time so the dough remains chilled.  Take a small piece of dough (size of a small walnut) and roll into a ball and then into a pencil shape.  Shape the dough into a pretzel shape and place on a greased cookie sheet.
Kringla Rolled into Ball
Dough rolled into pencil shape
Kringla shaped and ready for the oven
  • Bake at 425 degrees for 5 minutes on the bottom rack of the oven and then on top rack of oven for 2-3 minutes. Bottom of Kringla should be golden brown–tops may not be brown.  (I have found that every oven is different.  Mine tends to run hot so I decrease the amount of time on the bottom shelf to 3 minutes.)
  • Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.
Kringla ready to be served
Family Favorites · My Roots

Traditional Midwest Red Chili

cathysmaha2 Comments

Cold weather means it’s chili time! My mother’s traditional red chili is still a favorite of mine, but I confess I now used canned, diced or crushed tomatoes instead of whole tomatoes.

When I was a child, the only thing served with chili was saltines.  Who knew there were so many ways to serve Chili (or is it Chile?).

Red Chile (4)

Now I have been awakened the versatility of chili and how to serve it. Here are a few of my favorites:

  • Chili served on top a baked potato with shredded cheese (add sour cream if desired)
  • Chili served on top of a half of peeled and seeded avocado
  • Chili with crushed tortilla chips, shredded cheese, green onions
  • Chili with cornbread
  • Chili on top of hot dogs with onion

    Red Chili on baked potato with grated cheese

What are unique ways that you serve chili?

Today, I am sharing my Mother’s chili recipe. Add as much chili powder or crushed peppers as desired and enjoy!

MOM’S RED CHILI

1 pound ground beef
1 medium onion, chopped
1/2 cup chopped green bell pepper
1 can chili beans
1 quart tomatoes (I prefer crushed)
1 tablespoon sugar
chili powder to taste
salt & pepper

  • Brown and drain hamburger. Add onions and cook until tender.
  • Add rest of ingredients and simmer, covered, for 1 hour.

Red Chili simmers

  • Serve naked (as is) or with chopped onions, cheese, tortilla chips, crackers or try one of the versions listed above.