Category Archives: Recipes

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

Today I have a recipe that defies the “gray area” of taste. In other words, people tend to either love it or hate it.  I happen to love it, and since I’m the cook, we eat it pretty often around here. It is super packed with vitamins A, D, even some C and and a few of the B’s. If made without the butter, it’s very low in fat and with sea salt, it’s not bad on sodium. It’s economical and easy to make. I’m talking about sweet potato soup.

Sweet Potato Soup can be made year round since sweet potatoes are found year round and can be grown in temperate areas year round, so that’s cool.

I’m giving you the “real” recipe first, the one that I first made and then my  “paisley” version, which is decidedly more spicy but is also more vitamin rich. I’d try it the first way then see if you’re wanting to branch out. I got the first recipe from The Homesick Texan. You could also add the extra veggies of the second recipe without adding the extra peppers. I hope you love it!

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

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Sporadic August and Potato Bread

Sporadic August and Potato Bread

It is possible that this will be a sporadic posting place for August. I’m ear deep in curriculum and lesson plans at the moment as well as trying to hold down the normal day to day around here. So, it looks to be a quick post type of article or nothing right now. So today it’s a recipe for potato bread.

I think I’m going to try to post one recipe with a picture each day for a while. I can do that without undo strain I think. In the meantime. Enjoy the dog days of summer and do something paisley!

Potato bread

Potato Bread Au Natural. I usually do not put my bread in loaf pans. I prefer rustic loaves.

From the Tassajara Bread Book…

  • Potato Bread
  • 2 cups warm water
  • 1 1/2 tablespoon dry east (2 packets)
  • 1/4 cup honey
  • 1 cup dry milk
  • 3 cups bread flour

II

  • 4 tsp sea salt
  • 1/4 cup oil
  • 1 1/2- 2 cups mashed potatoes
  • 3 cups bread flour
  • 1 cup flour for kneading
  1. Dissolve yeast in water
  2. Stir in honey and dry milk
  3. Stir in 4 cups of the flour mix until incoporated about 100 strokes
  4. Let rise 45 minutes
  5. Fold in salt and oil, and potatoes
  6. Fold in 3 cups of flour until bread comes away from the side of the bowl
  7. Knead on a bread board for 8 to 10 minutes
  8. Let rise 50-60 minutes or until doubled
  9. Punch down
  10. Let rise 40 minutes or until doubled
  11. Preheat oven to 350°
  12. Shape and if putting in pans do that now
  13. Let rise 20-25 minutes
  14. Brush with egg wash or butter
  15. Bake at 350° for 1 hour
This does make a pretty loaf though, if you choose to loaf it.

Potato loaf bread

One final note. There is a great article about being pursued by Goodness and Mercy on A Holy Experience.  To my believing friends, it’s worth your while to check out. To my non believing friends, I’m praying for you, because even if you don’t believe in Him, He believes in you. Have a great day!~KeriAnne

 

So Lemony It’ll Set Your Back Teeth On Edge

So Lemony It’ll Set Your Back Teeth On Edge

Here’s a post that is so lemony it’ll set your back teeth on edge.

So Lemony It'll Set Your Back Teeth On Edge

Lemony Goodness

This week lemons were on sale. I love home made lemonade. I keep it on hand year round. My middle son and I both like it hot in the winter.

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Ground Cherry Central

Ground Cherry Central

It is hot in East Texas!

Heat and health have kept me indoors this summer that’s for sure.

In the lack of vigilance it has become increasingly important that plants in my garden have enough charisma to survive without pampering. Enter the Ground Cherry!

Ground Cherry

Happy Ground Cherries

The Ground Cherries have taken all the neglect completely in stride. The cucumbers are droopy, the eggplants lethargic, the melons are looking for a way to vine in and strangle me. The ground cherries are completely happy. Good on them!

Ground Cherry

This one is Aunt Mollie

I know I have given a recipe for Ground Cherry tarts so today I want to give you one for chutney.

It’s Ground Cherry Central around here…

Let’s make some chutney!

Ground Cherry chutney

Ground Cherry Chutney

Ground Cherry Chutney

  • 1 cup sugar
  • 1/2 cup sliced onion
  • 1 clove garlic, minced
  • 1/4 cup apple cider
  • 1 cup ground cherries
  • 1 cup sultanas (Golden raisins)
  • Salt & pepper, to taste

Caramelize a cup of sugar by cooking it with two tablespoons water. When it gets syrupy, add the sliced onion, garlic and apple cider. Let the mix boil for a few minutes, then add the ground cherries and sultanas. Let the fruit cook through, add salt and pepper, let the chutney cool, then keep it refrigerated. Once you’ve made the basic recipe, try adding various herbs from your garden, a bit of lemon, lime or orange juice, crushed ginger, etc.

For shelf storage Prepare a water bath. Process for 15 minutes.

We like this with chicken and pork, with peanut butter as a sandwich, and just on toast or an English muffin.

Have a great weekend!~KeriAnne

Cooking With Refogado

Cooking With Refogado

Earlier this week I told you about making up Sofrito or Refogado. Today I want to give you a recipe to use with your Refogado and the rest of the Friday menu. Enjoy!

Cooking With Refogado

Cooking with Refogado is a great way to add depth of flavor without adding any more fat or salt.

So today on Feed Me Friday, we’re cooking with Refogado!

The Menu is…

Chicken Refogado

Tortilla Roll Ups

Mango Salsa

No Bake Lemon Pie 

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Sofrito or Refogado Either Way It’s What’s Cooking

Sofrito or Refogado Either Way It’s What’s Cooking

Sofrito or Refogado is a mixture of aromatic ingredients sauted with oil as a base for cooking many Latin or Portuguese dishes.  Keep a container in your fridge to add to rice, pasta, chicken or any time you want to add that Latin flair to a meal. It’s super easy and makes even the most ordinary of suppers, something special.

It’s in the pot…

 

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From The Pasta Princess Ideas for Beets and Labels

From The Pasta Princess Ideas for Beets and Labels

Right now I’m using beet juice to dye washcloths that I have knit and crocheted. I found this great article about another great idea for beets. I hope you enjoy it.

 

What to do with all those beets – try canning some Pickled Beets and make Your Own Beautiful Canning Labels!

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Do you have a lot of beets in your garden or do you just love pickled beets?  Try canning them.  It’s super easy and you’ll have delicious pickled beets in the winter.  I love almost all vegetables, and although I like beets, I could take them or leave them.  But … pickled beets that is entirely another story!  I could eat them by the jar full.  I loved my mother’s pickled beets and it’s been years since I’ve tasted devoured them.  I don’t know why I never tried canning beets myself, but I am so glad I finally did.  I’ll have to save a jar for my mother …although, they won’t be quite as good as hers! Read the rest of this entry

Feed Them Salad on Friday, Or, It’s Too Hot To Cook

Feed Them Salad on Friday, Or, It’s Too Hot To Cook

Today is Friday and it’s time to feed you. But, it’s too hot to cook at my house, so you’re getting salad! Healthy, quick and something for everyone, salads are a great solution when it’s too hot to cook!

It’s Too Hot to Cook!

The Feed Me Friday Menu is as follows:

Asian Chicken Salad Sandwiches

 Chickpea Salad with Herbs

Kiwi Fruit Salad with Lemon and Honey

Watermelon Sorbet

White Punch Sangria or Family Punch 

 

Let’s start off with a family favorite. Asian Chicken Salad Sandwiches. This is a healthy option as it has plenty of vitamins and no mayo, using instead a vinegrette dressing that is delicious. Here’s what you’ll need:

It's Too Hot to Cook

Asian Chicken Salad Sandwiches

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Hot-Hot-Hot Friday Menu

Hot-Hot-Hot Friday Menu

It’s Hot-Hot-Hot here in Texas! Although not nearly as hot as last year, and 100% more moisture, so there’s that! I have a Friday Menu that is sure to please for a summer day.

So, what’s on the menu? Something to cool us down is a good idea I think. Also, I have a treat for you, I’m giving you all of the recipes instead of just one today. = ) (That KeriAnne is so paisley and sweet!)

Hot-Hot-Hot Friday Menu 

Black Bean Lasagna

Pico De Gallo

Corn Dip

Basil Lime Sorbet

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Is it Time to Feed You Again?

Is it Time to Feed You Again?

Friday seems to come faster and faster these days. = ) Is it time to feed you again?

Today I have a Gunz creation that has morphed into a fun, easy tradition.

It’s Friday, it must be time to feed you again!

Tuesdays are omelet day at the Gunz’. Each person fills out their “order” sheet that includes all of the ingredients on hand for fillers and each person gets a personalized omelet. There is even a fill in section for “extras” I may have forgotten to list. I draw the line at peanut butter, you’ll have to spread that on yourself. Some winner combinations included Durkee onion rings (you know, the kind you put on green bean casserole?) and cheddar cheese. Some incredible fail combos included Spagettio’s, let’s just say, it wasn’t pretty, and the recipient ended up with a mushroom and Swiss in the end.

This time honored tradition has been followed with other “You Build It” variations. Friday is usually homemade pizza day. You pick your topping, I make pan size crusts, you build your pizza, the Parsnip cooks them (because he doesn’t scoff at lifting out the pizza stone a dozen times, especially when homemade pizza is involved).

Our most recent build it yourself involves sliders made to order. We use King rolls for buns or sometimes I make them. In a pinch we have used English Muffins with good results.

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