Author: Robert Andrews

Lettuce Tie-up and Lettuce Wraps

Lettuce Tie-up
Three twelve inch pieces of butcher’s string per person
Three outside leaves per person of Romain or Bibb lettuce
Julienned cuts (or peels) of any five of the following:
– Cucumber
– Cucumber peel
– Bell pepper
– Parsley (chopped)
– Cilantro (chopped)
– Pickle
– Chive
– Cheese
– Salt / pepper (sprinkle to taste)
– Deli, regular or Chinese mustard
– Ground red pepper

OR MAKE UP YOUR OWN TOPPINGS

  1. Spread mustard on top part of leaf
  2. Add selected five ingredients
  3. Roll as tightly as possible, make sure not to burst the leave
  4. Tie lightly near the middle with one length of butcher’s string
  5. Trim excess string
  6. Cut off the white end and discard
  7. Serve aside any meat dish

 

Tips: Just what is a pinch?!?

These are approximate, but they will help you in… a pinch

  • Four drops equals one pinch
  • Sixteen pinches equals one teaspoon
  • Three teaspoons equals one tablespoon
  • Two tablespoons equals one ounce
  • Four tablespoons equals one forth of a cup
  • Eight ounces equals one cup
  • Two cups to a pint
  • Two pints to a quart
  • Four quarts to a gallon

MINCED, DICED OR CHOPPED?!?!?!?

  • Minced is very very small, followed (in order) by
  • Diced
  • Chopped
  • Julienned
  • Cubed
  • Chunked
  • Pieces

Good Gorilla Banana Bites

INGREDIENTS

  • 1 or 2 Bananas
  • 1 C chocolate chips
  • 1 C smooth peanut butter

STEP BY STEP

  1. Slice bananas into 1/2 inch pieces, poke a toothpick all the way into each one
  2. Fill coffee cup half way with peanut butter
  3. Melt (soften) smooth peanut butter in microwave for 30 seconds
  4. Remove and stir
  5. Repeat steps 2 and 3 if necessary – peanut butter should be runny, but not watery
  6. Using toothpicks, dip bananas into peanut butter covering the entire thing, and put onto waxed paper
  7. Put into refrigerator for 1 hour
  8. Melt (soften) chocolate in microwave for 30 seconds
  9. Remove and stir
  10. Repeat steps 8 and 9 if necessary – chocolate should be runny, but not watery
  11. Dip peanut butter bite into chocolate only half way
  12. Put onto waxed paper to cool
  13. Put into refrigerator for 1 hour
  14. Serve cold

ALTERNATE:  Use fresh strawberries and do just steps 8-14 with chocolate only.

Eggs in a Basket

egg-in-a-holeINGREDIENTS

  • 2 slices thick sourdough bread
  • 2 eggs
  • butter
  • salt to taste

PREP: Break 1 egg each into custard cup without breaking yolk

STEP BY STEP

  1. Cut a hole in center of bread using a juice glass
  2. Butter both sides of bread
  3. Place bread in hot skillet (1 min) until it browns (cook the “holes” too)
  4. Pour egg into the receptacle and cook two more minutes
  5. Flip bread/egg, putting non-cooked side down and cook two more minutes
  6. Flip egg (and bread) onto plate
  7. Serve with bacon, sausage or ham

Drop Biscuits

Drop biscuits are just about the easiest and best thing that you can serve with breakfast.

Here is the recipe from the Bisquick box, which is just about perfect. I do like, however, to sometimes add shredded cheddar cheese or chives.

Easy for Yesica to make for Eliseo.

Biscuits and Gravy Recipe

Basic Drop Biscuits

INGREDIENTS & STEP BY STEP

  1. 1 CU Bisquick
  2. 1/3 CU milk
  3. Mix and drop onto ungreased baking pan
  4. Bake at 400 for about 12-15 minutes

For Corn Dogs add 2 TBL corn meal to the above recipe. Roll dough flat, cut into wedges, wrap around hot dogs.  Bake as directed above.

Garlic Cheese Drop Biscuits

INGREDIENTS

  • 2 cups Original Bisquick® mix
  • 2/3 cup milk
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 2 tablespoons butter or margarine
  • 1/8 teaspoon garlic powder

STEP BY STEP

  1. Heat oven to 450ºF.
  2. Stir Bisquick mix, milk and cheese until soft dough forms.
  3. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
  4. Bake 12-15 minutes or until golden brown.
  5. Stir together butter and garlic powder; brush over warm biscuits.

Grandpa’s Biscuits

INGREDIENTS

  • 1 CU Bisquick
  • 2 stalks of chives – diced
  • 1/4 CU softened butter
  • (mix above lightly together)
  • 1/4 CU Sour Cream
  • 1/2 CU Buttermilk

STEP BY STEP

  1. Preheat oven to 450 degrees F
  2. Combine (fold) all gently until soft and sticky – DO NOT OVER MIX
    – If too sticky or wet, add more Bisquick
    – If too dry, add ONE tablespoon of milk
  3. Lightly flower your baking surface (preferably a baking stone)
  4. For drop biscuits
    – Pull off golf-ball sized chunks and let drop on baking surfaceBiscuit
    – You can moush into shape, but do not roll.  They should be rustic.
  5. For more traditional biscuits
    Pull off smaller than golf-ball sized chunks and roll lightly into balls
    – Flatten slightly, then place onto baking surface
  6. Brush top of bottom later lightly with butter
  7. Roll another and place it on top of the first layer
  8. Press them together
  9. Bake at 400º for 12-15 minutes or until golden brown

Drop Biscuits from Scratch

INGREDIENTS

  • 2 CU All Purpose Flour
  • 1 TBL Baking Powder
  • 1 TBL Sugar
  • 1 tsp Salt
  • 1 tsp cream of tartar
    (sift above five together)
  • 1/4 CU cold butter
  • 1/2 C cold shortening
    (cut above into dry ingredients)
  • 1/2 CU Sour Cream
  • 1/2 CU Buttermilk

STEP BY STEP

  1. Sift together dry ingredients
  2. In separate bowl, mix wet ingredients
  3. Cut in shortening and butter into dry ingredients
  4. Combine (fold) all together gently – DO NOT OVER MIX
  5. Drop small chunks onto baking stone
  6. Bake @ 350-400º degrees for about 12-15 minutes

 

Banana’s Foster

INGREDIENTS

  • 2 Bananas
  • 4 TBL butter
  • 1/2 C dark brown sugar
  • 1 cinnamon stick
  • Juice and zest from one lemon (do not get white)
  • TBL high proof Dark rum
  • 2 scoops each of high quality vanilla ice cream

STEP BY STEP

  1. Heat butter in a sauce pan
  2. Pour clarified butter into a larger saute pan – Discard butter solids
  3. Add brown sugar, cinnamon stick, and lemon zest
  4. Cook until it starts to caramelize. Add dark rum, (helps sugar dissolve)
  5. Peel ripe but firm (2 bananas) slice 4 halves into sauce flat side down.
  6. Turn heat down to low
  7. Cook 1-1/2 – 2 min each side, baste, flip delicately till coated
  8. Dish out ice cream – ready to flambé.
  9. Add dark rum, take off heat and set on fire.
  10. Spoon the sauce over bananas & ice cream

 

Margarita Cheesecake

INGREDIENTS

  • CRUST
    • 4 oz. Pretzels
    • 1/3 cu sugar
    • 4-6 tbl butter
  • CHEESECAKE FILLING
    • 24 oz cream cheese (room temperature)
    • ¾ cu sugar
    • zest of 1 lime
    • 8 oz. Sour cream
    • 2 tbl grand marnier
    • 1 tbl tequila
    • 4 eggs

STEP BY STEP

  1. Pulse 4 oz. Pretzels in blender till broken
  2. Add 1/3 cu sugar in blender till combined
  3. Add 4-6 tbl butter in blender and pulse till smooth
  4. Press into 9 1/2 “ spring form pan and bake @325° for 7 min. Cool before filling .
    PREPARING THE FILLING
  5. Blend together cream cheese, sugar, lime zest, grand marnier, tequila.
  6. One at a time add the 4 eggs, ONE AT A TIME, beating each to combine
  7. Pour into crust.
  8. Bake in a water bath, put boiling water into baking pan filled ½ way
  9. Bake @ 325° for 1 hour.
  10. Cool completely, turn out, then cut.

Butterscotch Sauce

INGREDIENTS

  • 1 cu light brown sugar
  • 1/2 cu light corn syrup
  • 4 tbl water
  • 6 TBL butter (cold)
  • 1/4 cu sweetened condensed milk

STEP BY STEP

  1. Heat first three ingredients stirring constantly
  2. Add 6 tabs butter, turn off heat as soon as butter melts
  3. Add ¼ cu sweetened condensed milk.
  4. Cool slightly before serving

IMPORTANT NOTES

  • This is an easy recipe, but it should not be for junior chefs, because there is the possibility for SEVERE burns from the hot mixture.
  • Extreme spill precautions should be observed during the preparation of this recipe.
  • If a burn DOES occur, hold the afflicted part under cold TAP water for five whole minutes.  See your doctor the next day.

Baked Squash

INGREDIENTS

  • 1 squash – acorn, butternut or pumpkin
  • 1/2 CU grated Parmesan cheese
  • 2 TBL EVOO

STEP BY STEP

  1. Cut squash into 3/4 inch cubes
  2. Toss with EVOO
  3. Sprinkle with salt
  4. Spread onto baking pan
  5. Bake at 350 degrees for about 30 minutes
  6. Flip pieces to other side and cook anothe 20 minutes
  7. OPTION:  If you want to, you can remove the skin and puree, then continue with this recipe
  8. Place pieces or puree in greased baking bowl and top with cheese
  9. Bake 8-10 minutes at 350 degrees

Baked Buffalo Chicken Wings

INGREDIENTS

  • 1 TBL garlic powder
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 1/2 teaspoons cayenne
  • 4 pounds chicken wings
  • 3 tablespoons cooking oil
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 pound blue cheese, crumbled (about 1 cup)
  • 2 scallions including green tops, chopped
  • 5 teaspoons vinegar
  • 1/4 cup ketchup
  • 1 tablespoon Tabasco sauce
  • 8 ribs celery, cut into sticks

STEP BY STEP

  1. Heat the oven to 425 degrees F.
  2. Mix together in a paper bag the garlic powder, pepper, salt and cayenne pepper powder
  3. In a large bowl, toss the thawed wings with the cooking oil
  4. Put into the paper bag and shake until coated – save any excess powder in the bag
  5. Arrange the wings in a single layer on two large baking sheets.
  6. Bake until just done, about 35-45 minutes.
  7. Meanwhile create your dipping sauce: In a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, and ONLY ONE teaspoon of the vinegar
  8. To coat your cooked wings, in a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, the Tabasco sauce, and the remaining powder from the bag – ALTERNATE:  Simply use Frank’s Red Hot Cayenne Pepper Sauce
  9. Add the wings and toss to coat.
  10. Serve the wings with the celery sticks and blue-cheese dressing alongside.

MENU SUGGESTION

  • Pair these wings with more finger food. Corn on the cob would go nicely.
  • Roasted potato wedges are a good alternative and can be cooked alongside the wings.

 

Eggplant Babaganoush

INGREDIENTS

  • 1 eggplant
  • 2 cloves garlic (diced)
  • 5 TBL lemon
  • 4 TBL tahini
  • 1 sprig parsley
  • Salt

STEP BY STEP

  1. Wash outside of eggplant.
  2. Perforate skin of eggplant multiple times with fork.
  3. Cook over hot but indirect heat for 8-10 minutes, or until charred and reduced in size
  4. Turn, continue cooking – About 30 minutes total. (or roast in 400 degree oven for 30 minutes)
  5. Wrap in plastic wrap, leaving stem exposed
  6. Cut off stem and squeeze from belly button, removing all the flesh
  7. Put flesh into a colander and let drain for 1/2 hour
  8. Add diced garlic, salt, lemon, parsley and tahini
  9. Blend well. A food processor helps a lot
  10. If bitter add 1 TBL honey
  11. Serve with pita chips

Velez-Malaga Lomo Cerdo Picante

When we lived in Spain for two years, we had a “favorite” Chinese restaurant that we frequented while living in Velez-Malaga, Spain. Nie Xun Zhie (locally called Xi Xie) was a very authentic Chinese restaurant, where they all spoke… you got it… Spanish.. This as close as I can recreate to my favorite dish that I got every time we went there.

INGREDIENTS

  • Whole grain rice (not quick cook)
  • 1 carrot (julienne strips then diced – aka riced)
    MEAT TOPPING
  • 1 thin Pork cutlet
  • 1/2 onion (thinly sliced)
  • 1 stalk celery (diced)
  • 5 small hot chili peppers (minced)
  • 1 clove garlic (diced)
  • EVOO
  • diced scallion
    SAUCE
  • 1 tsp (to taste) Siracha
  • 2 TBL Soy sauce
  • 1 TBL tomato paste
  • 1 TBL Corn starch
  • 2 TBL Rice Wine Vinegar
  • 1 tsp Sugar
  • zest and juice from one lime

STEP BY STEP

  1. Start rice cooking. This will take about 30 minutes.  Stir rice at 15 minutes, then continue with preparation.
  2. 15 minutes from completion of rice, heat oil in saute pan
  3. Sweat onions over low heat
  4. When the onions START to become translucent, add celery
  5. Stir to combine (30 seconds) then add chili peppers
  6. Stir to combine, then add garlic
  7. Cook 1 more minute, then remove from heat

Once you become familiar with this recipe, you can start Step 8 at the same time as Step 2

  1. Heat cast iron skillet to high heat
  2. Sear pork over high heat in lightly oiled pan just until edges start to curl
  3. Flip and cook about half the time the other side cooked
  4. Remove from heat and place on cutting board to let juices redistribute for about 5 minutes.
  5. Cut pork into thin strips, then into small cubes, then mince a bit more
  6. Combine both onion mixture and pork into saute pan over LOW heat
  7. Put carrots into skillet pork was cooked in and put over medium heat
  8. Mix soy, corn starch and sugar in small bowl
  9. Mix in with pork mixture and stir until it starts to thicken
  10. Mix riced carrots into the rice, reserving some for garnish
  11. Server mixture over rice and top with carrot rice and scallions

 

Cocos’ Asian Sesame Dressing

 

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

This is the label from Coco’s bottled Asian Sesame Dressing

 

 

 

* To emulsify an oil into a liquid requires constant whisking of the liquid as the oil is VERY SLOWLY drizzled into the liquid.

So in the emails with Coco’s Corporate, I told them “there is no contender.”
I have, however, found a contender!
The Asian Chicken Salad here at Beatitudes has an incredible dressing. I was sure that it was made from scratch, so I had tried to re-create it.
CLICK HERE FOR MY COPY-CAT RECIPE.
It’s not too bad, but still fell short of the mark.
I finally asked them for the recipe, and they told me it was Ken’s Asian Dressing.   Click here for a link. I think you will like it.

    1. This message sent January 26 to Coco’s HQ: I am a regular customer here in Phoenix, and I loved the Asian Chicken Salad. I am a chef – and there is a lamentation heard across the world. NO DRESSING ?!?  Please bring back the dressing. There is no contender. Robert “Grandpa” Andrews – http://www.GrandpaCooks.com

    2. I heard from Coco’s Corporate. Here is their reply:

      Dear Robert:

      We received your message about the Coco’s Spicy Asian Dressing return and yes, the dressing is back in the restaurants. So you can frequent your closest Coco’s to get Coco’s Asian Salad and this month’s promotion we feature the Thai Chicken Salad with noodles and lettuce that you may also like. We don’t currently sell it retail but you can ask the restaurant for a 16 oz to-go container and they can sell you that until we sell it retail. Thank you for your interest in this great product.

      Susan Sullivan
      Operations Assistant
      Food Management Partners
      Email ssullivan@foodmps.com

    3. A note to Susan Sullivan,

      FYI…
      I got the Asian Chicken Salad at Cocos at 2026 N 7th St, Phoenix, AZ 85006. The dressing had separated. I’ve never had that happen before. Ever. And I’ve ordered it at least a dozen times. If you are using a different manufacturer, they need to address this issue.
      I’ve only ordered it once since the change but I wanted to let you know.
      PS:
      Thanks for bringing it back.

      Susan’s Reply:

      Thank you for that information, I heard about it like in November but it was fixed so let me follow up on that right away and thank you for letting me know – as you know we want this product to be perfect since it’s such a signature of Coco’s.

     

Asian Salad

INGREDIENTS

  • 1 CU Napa cabbage (sliced thin)
  • 1/2 CU red cabbage (sliced thin)
  • 1 CU Chicken scraps (shredded)
  • 1 TBL scallions (chopped)
  • 1 TBL carrot slivers
  • 2 TBL cilantro (chopped very roughly, include stems)
  • wasabi root (or powder) to taste
  • 1 tsp ground ginger (optional)
    TOPPING
  • 1 TBL cashews (optional) OR 1 TBL peanuts (optional) OR 1 TBL almond slivers (optional)

Top with COCO’S ASIAN SESAME DRESSING – to taste – or simple Asian Dressing listed below

STEP BY STEP

  1. Put serving plate into refrigerator
  2. Toss all ingredients
  3. Add dressing and toss again
  4. Remove plate from refrigerator
  5. Serve cold on top of soba noodles (or other Chinese noodles)
  6. Top with cashews, peanuts or almonds

ASIAN DRESSING

  • 1 TBL soy
  • 1 TBL sesame oil
  • 1 TBL rice wine vinegar
  • 1 tsp sugar
  • 1 tsp Yakisoba sauce or Asian Fish Sauce
  • 1 tsp poppy seeds

Asian Noodle Salad

INGREDIENTS for the SALAD

  • 3 cups Napa cabbage (sliced thinly)
  • 1 small red pepper (chopped)
  • 1 bunch scallions (chopped)
  • 1 small orange pepper (chopped)
  • 1 bunch fresh cilantro (chopped)
    TO FINISH
  • 2 tablespoons of toasted sesame seeds
  • 1 lime
  • 1 lb Udon noodles

SPECIAL ASIAN SAUCE

  • 1/2 cup water or chicken stock
  • 1/2 cup peanut butter – smooth or chunkey
  • 1/4 cup red wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon hot sesame oil
  • 1/4 cup minced fresh ginger
  • 1 large garlic clove, minced

Put all of the sauce ingredients in a food processor and blend until smooth.

STEP BY STEP

  1. Combine sauce ingredients and put in microwave safe glass container
  2. Combine all salad ingredients except the lime and Udon Noodles
  3. Cook Udon Noodles according to instructions
  4. Set aside 1 tsp sesame seeds
  5. Toss prepared salad ingredients with the juice from one lime
  6. Toss everything with The Sauce
  7. Sprinkle with sesame seeds

 

Arizona Punch

INGREDIENTS

  • 1 can frozen orange juice
  • 1 cup pineapple juice
  • 2 TBL maraschino cherry juice
  • 8-12 ice cubes
  • 1 quarts ginger ale

STEP BY STEP

  1. Mix first three ingredients using a blender
  2. Pour the mixture over ice cubes
  3. Add ginger ale

Serves 4-6 people

Grandpa’s Grandpa’s Applejack

This recipe is over 100 years old.  It is a recipe that was handed down to my father, by his father, and then later to me.  This recipe was created about fifty years before the FDA, so comes with no guarantees.  Use it at your own risk.  All I can say is that I drank it and survived.  It also contains some antiquated terms, so I’ve made modern substitutions and translations in my notes.

demijohnINGREDIENTS for HARD CIDER

  • 1 Imperial Gallon Demijohn – ( See Grandpa’s note 5 )
  • 4 liters Apple juice – ( See Grandpa’s note 1 )
  • 50 g sugar ( about 3 TBL )
  • 1 small handful of papaya green – ( See Grandpa’s note 2 )
  • 1 large handful raisins  – ( See Grandpa’s note 3 )
  • Wine yeast ( See Grandpa’s note 4 )

STEP BY STEP

  1. Pour 1 quart of apple juice into a demijohn – ( See Grandpa’s note 5 )
  2. Dissolve sugar in 1/4 C boiling water
  3. After the water cools, add the sugar mixture to the demijohn
  4. Add your papaya green – ( See Grandpa’s note 2 )
  5. The next morning, add another quart of apple juice
  6. Repeat Step 5 over the next two days ( see Step 7 )
    NOTE:  All the juice could be added on day 1 but this gradual process possibly gives more flavour.
  7. On the fourth day fill the container leaving an inch of head room in the bottle.applejack
  8. On day five, the cider should be racked into a clean demijohn, leaving the papaya green and rubbish or “lees” at the bottom of the demijohn.  Discard them – (See Grandpa’s note 6 )
  9. Store the demijohn in a cool dark place for about a fortnight to allow more sediment to settle out before bottling. – ( See Grandpa’s note 7 )
  10. See Grandpa’s note 8 for making Applejack out of Hard Cider
  11. canning-jarsSiphon off the clear liquid into 1/2 quart bottles with 1 tsp sugar added per bottle.
    Kerr canning jars also work well.  Keep warm for a few days for the bottles to get “fat” with the secondary fermentation.
  12. Store somewhere cool for at least a month before sampling.
  13. See Grandpa’s note 10 to finish up.

GRANDPA’S NOTES

  1. Your apple cider should have no added chemicals or preservatives or sugar.  Absolutely cannot be pasteurized.  Avoid anything with “drink” in the name – even better, get your cider from a farmer’s market or local apple orchard.
  2. The layer of green just under the skin of a papaya contains peptic enzyme.  You can also get 5 gm (1 tsp) of  it from Amazon BY CLICKING HERE
  3. You need a yeast nutrient 2.5 g (1/2 tsp) – modern raisins have enzymes that retard yeast growth, so boil them for a few minutes before putting into your bottle
  4. The MUST left in the bottom of a bottle from aged wine.  What is MUST?.   White Champagne is best but any wine yeast will do, even red.
  5. A demijohn ranges from one gallon to about ten gallons.  An Imperial gallon is about 1-1/4 US gallon, so is slightly larger than a US gallon.  Make substitutions based on whatever glass container you have available.
  6. Racking means that you should siphon off the clear liquid leaving the hard particulates at the bottom of the bottle.  If you do not have a second demijohn, a sterile white plastic bucket can be used, the contents are then returned to the demijohn after it has been cleaned. It is better and more sterile to go straight into a second clean bottle.
  7. A fortnight is about two weeks.  This recipe does not mention it, but this device from Amazon is good for making sure your brew doesn’t go bad.  This AIRLOCK is one device.  A TWIN BUBBLE AIRLOCK is another option.
  8. What you have now is hard cider.  For those of you from back east, you can equate this to 3.2 beer.  If you want to go to the extra effort, you can create Applejack out of your Hard Cider by using the following method.
  9. Hard cider will typically have an O.G. (original gravity reading) of around 1038.  Applejack will have a F.G. (final gravity reading) of around 998, giving about 5.6%ABV (alcohol by volume)  and 0.74% acidity. For a less acidic cider the apple juice can be reduced and the sugar increased. Stronger versions can be produced by adding extra sugar during Step 2.  Each extra 50 g of sugar provides about 0.5% alcohol – but do not sacrifice quality for alcoholic strength.  You will get a better taste quality following the original instructions printed here.
  10. EXTRA INFO:  Sodium Benzoate and Potassium Sorbate are often used as preservatives, but if you don’t use enough it does absolutely nothing.  If you use too much, you can damage your liver.  If you consume it with vitamin C the byproduct is benzene – a carcinogen.  Best bet: Drink this before it spoils.  Don’t use any preservative.

APPLEJACK (an Unofficial Recipe)

INGREDIENTS for APPLEJACK

  • Hard (fermented) apple cider
  • Two demijohn bottles

STEP BY STEP

  1. Fill your first demijohn ( or heavy glass container ) about 7/8 full of apple cider
  2. Put it in a zeb-zero environment  – – – Traditionally this is done in a barrel outdoors in wintertime, but improvise as your circumstances require.
  3. After it has chilled for several hours (traditionally you would do this overnight) inspect the barrel and see if a layer of ice has formed on top of the liquid
  4. Remove this ice, as completely as possible, and discard.  This is frozen water.  The alcohol, has a lower freezing point than the water, and will not freeze.
  5. Repeat process until cider has achieved the desired degree of intoxicating qualities, or until you are not getting much ice out after an overnight freezing.
  6. See Grandpa’s note 9 and 10

 

Apple Wink

INGREDIENTS

  • 1/2 CU banana nectar
  • 1/2 CU apple juice
  • 1-2 tsp honey

STEP BY STEP

  1. If you have a juicer, juice the ingredients, then mix and serve.
  2. If you have only a blender, you can liquefy the ingredients
  3. Then add 1/4 CU of orange juice.

 

Kale and Mustard Greens Pasta Noodles

INGREDIENTS

  • Large handful of Kale or minzuna.
  • Large handful of mustard greens, collard greens, or spinach
  • 2 C White AP Flour
  • 1/2 C flax or whole wheat flour
  • 3 yolks plus 1 whole egg
  • 1/2 tsp salt

STEP BY STEP

Noodles can be cut to any width
Noodles can be cut to any width
  1. Steam greens
  2. Chop the steamed greens small
  3. Squeeze all moisture from greens – Press between paper towels and newspaper
  4. Chop again to make sure they are very fine
  5. Sift together All-Purpose Flour, flax or whole wheat flour and salt
  6. Create a “well” in the flours
  7. Crack and beat the eggs into the well and start to mix
  8. Add water 1 tsp at a time (if necessary) to allow dough ball to come together
  9. Wrap in plastic and let contents meld for 30 minutes
  10. Using a rolling pin on a floured surface, roll, flip, roll, flip, etc
    Ideally, if you have a pasta roller, start on setting 5 and go down to setting 2.
  11. Once desired thickness is obtained use pasta cutter or pizza cutter and a ruler to cut strips
  12. Hang out to dry for 30 minutes before cooking
  13. Cook only until noodles are softened. Takes HALF the time as dried pasta.
  14. Toss with olive oil and cheese

This recipe was published in Grandpa’s Corner – IRC Volume 1, Issue 5

International Rescue Committee – Gila Farms Cooperative Project

Kale and Mustard Green Quiche

This week my favorite dish from this week’s distribution of greens from the International Rescue Committee’s Gila Farm Project.

Kale and Mustard Green Quiche
Kale and Mustard Green Quiche
  • Use commercial pie crust or MAKE YOUR OWN
  • You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.

INGREDIENTS

  • 3 Mustard Green leaves
  • 12 Kale Leaves (destemmed and thoroughly massaged)
  • 6 large eggs
  • 1/4 CU milk
  • 2 tsp sugar
  • 1 TBL olive oil
  • 1 TBL All Purpose flour
  • 1/2 onion chopped small
  • 3 cloves garlic chopped small
  • 1/2 CU shredded cheddar cheese
  • salt and pepper to taste

STEP BY STEP

  1. Wash three mustard green leaves and about a dozen kale leaves
  2. Remove stems and steam leaves until soft
  3. Chop into small pieces and S-Q-U-E-E-Z-E the water from them
  4. Chop squeezed pieces again to make sure they are really small
  5. Add above ingredients to the minced greens
  6. Grandma likes a vegetable quiche, but I like my meat, so I put chopped up pieces of salami for my half of the quiche, and marked my half with small strips of salami ( see photo )
  7. Bake at 350 degrees for about 30 minutes.
  8. Test for doneness by sticking a knife or toothpick into the center of the quiche.
  9. It should be “clean” when you remove it… that is, no liquid stuck to it.
    If there is debris stuck to the toothpick, let it cook another 8-10 minutes
  10. Let it sit for about five minutes before you try to cut it into wedges so that the pieces have a chance to set.

This recipe was published in Grandpa’s Corner – International Rescue Committee Gila Farm Initiative newsletter:  Volume 1, Issue 6

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