New Favorite

Gooseberry Tart

cathysmaha3 Comments

Gooseberry bushes are prickly and the berries are tedious to clean but gooseberries lovers are willing to sacrifice for the greater good of a delicious, seasonal tart, pie, or cobbler.   My gooseberry picking buddy, Joe the Golden Retriever, was anxious to eat these sour gems again this year.  I decided to try giving a raw gooseberry to my grand-dogs as well with an equally positive response.  Who knew that gooseberries were a treat of choice for the canine crowd?

I love the slight sweetness of this crust and the creamy custard surrounding the cooked gooseberries.  My kids and their spouses, however, turned up their noses at my creation since they cannot fathom eating gooseberries.  Oh well…more for the rest of us.  Someday…they’ll wish they had a piece, right?

GOOSEBERRY TART

1 pound cleaned gooseberries
3 eggs
3.5 ounces of sugar
10 ounces heavy cream
1 teaspoon vanilla extract

Pastry:

1.2 cups flour (or more to reach desired consistency)
1/4 cup sugar
1/3 cup very cold, unsalted butter
1 egg yolk
a little ice cold water

  • Preheat the oven to 350 degrees.
  • Make the pastry by processing the flour and sugar together.  Chop the cold butter into small pieces and add to the flour and sugar.  Pulse (or blend by hand) until the mixture resembles bread crumbs.  Mix the egg yolk with a little ice-cold water.  Add to the flour mixture and pulse until the pastry forms a soft ball.  Add ice-cold water if needed to achieve desired consistency.  Chill the dough for a minimum of 30 minutes.
  • Remove the pastry from the refrigerator and place on floured surface.  Roll to fit the tart pan and place in pan.  Pierce the bottom and sides of the pastry with a fork. Bake 10-15 minutes or until golden brown.  Remove from oven and cool slightly.
  • Combine eggs, sugar, cream and vanilla extract.  Place gooseberries in bottom of tart pastry and pour egg mixture over the top.  Bake for 30 minutes until the center is firm.

Servings:  6-8

Family Favorites · New Favorite

Sangria, Mock and Not

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Sangria reminds me of summer, tapas, and good times with friends.  It’s refreshing, light, fruity and delicious.  History states that Sangria was first served at the 1964 World’s Fair in New York.  While interesting, I truly expected Sangria to be the drink of Spanish Royalty (or something equally impressive).

Mock Sangria

Nonetheless, it’s delicioso!  This time, I made a mock Sangria (without alcohol) as well as the real deal.  I enjoyed them both.

 

SANGRIA

1.5L of chilled red wine
3 cups prepared lemonade
1 cup orange juice
4 tablespoons brandy
2 cups chilled club soda
sliced oranges, limes, lemons, apples

In a large pitcher, combine the wine, brandy, lemonade, and orange juice.  Add the fruit slices and refrigerate until chilled.

When ready to serve, add the club soda.  Garnish glass with slice of lime (or other citrus)

MOCK SANGRIA

2 cups orange juice
1 cup white grape juice
1 cup cranberry juice
1 liter bottle lemon-lime carbonated beverage
ice cubes
sliced lemons, oranges, limes

  • In a large pitcher, stir the juices together.  Chill.
  • When ready to serve, add the lemon-lime beverage and stir gently. Fill glasses with ice, then sangria then slices of fruit.  Enjoy!

Mock Sangria adapted from BHG.com

DIY · Garden · Home

Yellow Jackets…my BBQ Nemesis!

cathysmaha2 Comments
English: a yellow jacket wasp
English: a yellow jacket wasp (Photo credit: Wikipedia)

There is nothing more annoying than pesky yellow jackets when you’re trying to eat outside in the summer.  In Colorado, we are fortunate to not have many bugs allowing us to leave our doors open without much concern of flying insects invading our homes. Growing up in Iowa, it was a race to get inside and shut the door before the flies, mosquitos, June bugs, moths, etc. dive bombed toward the door.

For each of the 24 years we’ve lived in our home, the yellow jackets smell food/BBQ when we’re on the patio and the panic is on.  The girls freeze, run and scream into the house, slamming the door.  What a waste of perfect Colorado summer outdoor dining.

Each year I purchase every type of yellow jacket trap and bait without catching a single yellow jacket. GRRRRR!

This year, I decided to try a DIY yellowjacket trap made from a 1 liter soda bottle. After 10 minutes of creating this gem of a trap, I started watching the clock to see if it worked.  I used bits of turkey to lure the protein-seeking pests into my lair.  Tick, Tock! Tick, Tock!  No luck.

A week later, 2 flies…that’s it.  Now I’ve added sugar water and we’ll see what happens Tick, Tock!

I have a hunch that the secret is in the bait.  If you have a special yellow jacket concoction that works for you, please share!  In the meantime, I’m proud of my homemade trap.

DIY YELLOW JACKET TRAP

1 empty 1 liter soda bottle
Knife or scissors
Stapler and Staples
Wire
Paper Hole Punch
Hook, washer or anything that allows you to secure the twister wire to something you can use to hang the trap.  (I used an old picture hanger that had a hole in the middle.)
Bait (bits of meat, or sugar water)
Pam or cooking oil

  • Cut the top off of the soda bottle.  Put top of bottle, upside down into the bottom of the bottle, creating a funnel/entrance for the yellow jackets.
  • Staple the two pieces of bottle together.

IMG_2436

  • Punch 3 holes equal distance apart in the top of the trap.
  • Cut 3 pieces of wire, about 10-12″ long.  Lace a piece of wire into each of the three holes and twists the end around the bottom of the wire to secure to the bottle.IMG_2437
  • Bring the three wires together at the top and twist all together.IMG_2439
  • Spray PAM in top of trap to create a slippery entrance to the trap.
  • Bait the trap with bits of meat or sugar water.
  • Hang in your yard (away from where children and pets may be)
  • Empty (or discard) when full.
  • Make a new trap!

Inspired by http://www.prairiestory.com/2010/09/homemade-wasp-trap.html

Family Favorites · My Roots

Old Fashioned Potato Salad…just like Mom used to make

cathysmaha4 Comments

Potato Salad was a must-have side dish for every picnic and barbecue.  My Mother made THE BEST potato salad ever and I can replicate it pretty well. There are no measurements, just a ‘pinch of this and a pinch of that’ type of preparation. When my Mother made it, she used onions from the garden and eggs from our farm.

My Potato Salad is pretty darn good, but you can never top what Mom could do!

POTATO SALAD

SALAD:
Boiled, peeled and cubed potatoes
Boiled, peeled and chopped eggs
chopped green onions (or sweet white onion)
celery seed (or chopped celery)

DRESSING:
mayonnaise
milk
prepared mustard
sugar
salt

  • Mix together potatoes, eggs, onions (and celery if desired).  Sprinkle with celery seed.
  • In separate bowl, mix mayonnaise with enough milk to thin to consistency of salad dressing. Add sugar and salt to taste.
  • Refrigerate for several hours before serving. The flavor is best the next day.
Family Favorites

Salsa Chicken ala Crockpot

cathysmaha1 Comment

Salsa Chicken in the crockpot is a simple, hearty dish and perfect to serve for a crowd. You can easily modify the recipe to match your taste, adding more vegetables, hotter chiles, etc.

I’m trying to avoid simple carbs so I served over quinoa with sliced fresh tomatoes. It would be fun to serve the chicken in a buffet with a variety of serving options (outlined below) to allow the guest to make their own finished product.

SALSA CHICKEN IN THE CROCKPOT

2 pounds chicken breasts (if large, cut in half)
1 can whole kernel corn, drained
1 can black beans, drained
7 oz. can diced green chiles
16 ounce jar of salsa
1 teaspoon dried cilantro
salt and pepper

  • Place chicken breasts in bottom of crock pot and season with salt and pepper.
  • Add corn, beans, chiles and salsa.  Sprinkle with cilantro.
  • Cover and cook on high for 5-6 hours or 8 hours on low.
  • About an hour before serving, shred the chicken in the crockpot and let simmer until ready to serve.

  • Serve with fresh tomatoes, avocado, sour cream, shredded cheese, or salsa as you like.
  • Serving options:  Use as filling in burritos or tacos.  Serve over quinoa, baked potato, rice or noodles.
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.

New Favorite

Peanut Butter Brownies

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Peanut Butter and Chocolate combined are a beautiful match and this recipe was a ‘must try’ from Iowa Girls Eats.  I have to say that they are absolutely delicious even though my end result was not as attractive as I would have liked.  I’m chalking that up to baking at altitude (or attitude!).

PEANUT BUTTER BROWNIES

For the Chocolate Sheet Cake:
1 cup butter
1 cup water
1/4 cup cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

For the Peanut Butter Icing:
3 cups powdered sugar
1/3 cup + 2 Tablespoons milk
6 Tablespoons butter, melted
1 teaspoon vanilla
3/4 cup peanut butter

  • Preheat oven to 350 degrees. Combine butter, water, and cocoa powder in a large saucepan then bring to a boil. Remove from heat then set aside to cool slightly.
  • Whisk together flour, sugar, baking soda, and salt in a large bowl then create a well in the center. Add cocoa mixture then whisk until smooth. Add sour cream then whisk until smooth.
  • Pour cake batter into a non-stick sprayed baking sheet (I used a 17×12) or jelly roll pan, then spread evenly.

IMG_2310

  • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  • For the Peanut Butter Icing: Whisk together powdered sugar, milk, melted butter, and vanilla in a large bowl. Add peanut butter then whisk to combine. Microwave for 30 seconds then stir if too thick.  Pour over warm cake then spread evenly. Allow to cool then slice and serve.
Family · Home

Exterior Home Makeover…why did I wait so long?

cathysmaha4 Comments

The past several weeks have been a little crazy for me.  Not only was my first grandbaby expected but I was getting new vinyl siding.  No more blue house for me…or as the kids called it…the smurf house.  In the ’80s, country blue was big but honestly, it’s been out of style for a long time.  The decision to paint/repair or to buy new siding was a big economic commitment.  I finally made the decision…vinyl siding.

The kids were a little nostalgic about the change…no more smurf house!  I was excited to see my house transformed.  The results were amazing.

BEFORE
BEFORE…Smurf House
IMG_2258
AFTER…Is that my house?

You know the old saying that once you start fixing one thing it leads to a host of other needed improvements.  I intended to paint the old garage door but after 15 minutes of scraping, I realized this door was not going to stay.  My garage was always dark and a door with windows was on my wish list. Voila! Home Depot had the solution.  Now when I walk into the garage, my first reaction is ‘I must have left the garage door open since it’s so light in here’ but realize the new door makes that much difference.

Every big job must have at least one issue and mine was the mailbox.  So what does a new siding job have to do with a mailbox you ask?  During a delivery of siding supplies, the workers knocked over my old mailbox.  It was vintage (meaning ready to be replaced anyway), so another trip to Home Depot for a brand-spanking new white mailbox and post.  The workers installed it for me while I was away at an appointment (bless their hearts!).  Only problem…it was installed hanging about 6-8″ over the sidewalk.  Needless to say, I didn’t want to be the owner of a mailbox that took out the neighborhood kids skating down the sidewalk.

Neighbor, Gary, to the rescue.  He was kind enough the next day to move it back to the safe zone for our neighborhood.  Now, I hope, I’m on the good side of the HOA and my neighbors.

This job now has me contemplating my next project…I think the smurf shed needs a transformation, too!

Family Favorites

Southwestern Roll-Ups

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Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.

A chilled tortilla roll-up would be a great summer snack or sandwich replacement.

SOUTHWESTERN ROLL UPS

5 large flour tortillas (we used spinach tortillas)
1 bunch green onions, chopped
4 ounces chopped green chiles, drained
8 ounces cream cheese, softened
8 ounces sour cream
1/2 pound Cheddar cheese, shredded
salt and pepper to taste
dried beef, corned beef, turkey (optional)
salsa, sour cream, guacamole

  • Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
  • Place slices of dried beef, corned beef or turkey on top (optional).
  • Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
  • Immediately before serving,  slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.
Czech Heritage and Dishes · Family · Family Favorites · My Roots

Strawberry Shortcake…sweet summer delight!

cathysmaha1 Comment

Strawberry season is here.  Bring on the shortcake!  This recipe is from an old Czech cookbook that I’ve cherished for years.  The cake is yummy enough to eat by itself, but topped with fresh strawberries and whipped cream is to die for.

My girls love the cake more than the strawberries…I’m partial to the entire package.  I have been know to drown the cake and berries in milk, something I picked up from some elderly Norwegian friends back in Iowa.

However you like it, try it.  It’s strawberry time!

STRAWBERRY SHORTCAKE

2 eggs, beaten
1 cup sugar
1/2 cup butter
1 cup milk
2 teaspoons baking powder
2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.  Mix all ingredients together and bake in 9×9″ baking pan for 45 minutes or until baked through.
  • Cut into squares and top with fresh sliced strawberries and whipped cream.