Two recipes tonight! Chili con carne mini pies You read that right. They take longer than regular chili con carne cuz you gotta bake them, but they freeze and thaw really really well so you can make like two dozen of them and freeze and thaw them in increments for low spoon food. Pie crust. Spoiler ~3 cups flour ~2 sticks butter ~0.4 cups water ~0.5 tsp. salt (you can add 4 teaspoons sugar for sweet crust) Mix it all together in a bowl. The recipe I got here calls for rolling it out before you chill it, but I usually chill it in the bowl and roll it out when I need it and it works just fine. If you freeze it, you should roll it out first, though. You can also use store bought but in case you can't get any or want to make your own but have replaced your recipe, here's the one I grabbed off the interwebs and am happy with. ~300 gram mincemeat of your choice 2 onions 2 tomatoes 1 can of kidney beans 1 can of corn oil, as much garlic as you want, and whatever other spices you put in your chili. Hopefully chili, or else I'm going to sideeye you for calling it a chili. ~3 cups of cheese but that's optional (that makes for about 12 muffin-sized minipies) ETA for the spices: I use chili, black cumin seed, rosemary, thyme, and basil; as well as some salt. Mince onions and garlic, and heat them in the pan. When the onions start getting translucent, add the mincemeat. When the mincemeat has somewhat browned, add the other ingredients and spices, and let simmer on low heat. It doesn't need to be perfectly cooked as it will go in the oven. Then grab whatever mini forms you want to fill (I used muffin forms, works like a charm) and line them with the pie crust. Fill each with ~2 tablespoons chili, and don't worry about it seeming full, it'll sag in the oven. Add cheese if you're like me and like your chili con carne with cheese. Add pie lid. If you want you can glaze them with egg yolk/milk mixture? But put them in the oven at 200°C/390°F for about half an hour (if you let your chili cook for a bit) or 40minutes, or until the mini pies look deliciously browned. Bacon sticks Flaky crust or pie crust. I used pie crust last time because it's a bitch to get lactose free flaky crust here. 300 gr bacon. No need for any fancy precuts unless you hate cutting meat/can't do it for whatever reason, because it's gonna get creamed anyway. 2/5 cup whipping cream. The liquid, unsweetened stuff, if you can get it. If not, I guess you can substitute sour cream? The rest of the whipping cream container + an egg yolk for the brush Caraway seeds if you're into those Whatever else you spice your bacon with, I guess. Cut the bacon into chunks if you haven't bought precut, and dump it in your blender/kitchen machine/mixing shaft receptacle along with the cream, or without the cream into a meatgrinder if you got one of those, and cream the shit out of it. My mixing shaft died when I tried to do this, so I hand-minced the rest of it and it was ok. Cut the crust into broad strips (I like shorter ones myself, makes for better finger food), spoon some of the meat paste on them but leave space at the borders, then put another strip on top and press the edges together. Twist around itself a bit, and put on a baking sheet while you tend to the rest. Repeat until you're either out of ingredients or out of space on your sheet. Brush them with the cream/yolk mixture and sprinkle the caraway seeds on them Bake at 220°C/428°F for about half an hour.
So I've started doing some weekly baking with my grandma, and will need to try some of the recipes at home on my own. Anyone interested in her recipe for dried currant (although you can sub in other dried fruit) and sweet cream scones?
Cream scones with dried fruit Wet ingredients: 3/4 cup and 1 tablespoon cold heavy cream 1-2 eggs* Dry ingredients: 2 cups flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons cold butter (3/4 stick) cut into small chunks. 2/3 cups dried fruit Sanding sugar (optional) 1. Whisk together 3/4 cup cream and egg in bowl. 2. Mix dry ingredients in another bowl. 3. Add butter to dry ingredients and cut in until chunks of butter are no bigger than a pea and evenly distributed throughout the mixture. 4. Stir in dried fruit until evenly coated and distributed. 5. Stir in cream and egg with a fork until dough is formed. Should be somewhat crumbly, but if the dough won't stick together well, add a little more cream. 5. Transfer the dough to a lightly floured surface and pan into a long, flat tube of the desired length and thickness of your scones. 6. Cut dough into alternating wedges. How many scones you make depends on how big you like them, but you should be getting anywhere from 10-15 with this recipe if you like smaller scones like we do. ALTERNATIVELY, pat the dough into a circle with a 6 inch diameter and just cut 6 big wedges. 7. Brush tops with cream and sanding sugar. 8. Bake for 16-18 minutes on a parchment lined baking sheet at 400 degrees F. * The original recipe calls for 1 large egg, but grandma thinks eggs are kinda smaller now and 2 regular-sized eggs will work. That'll also keep the dough from getting too dry if you like to add more dried fruit.
I'm making cheese and fermenting injera batter so I can make Ethiopian for dinner tomorrow. I'm gonna make some Atakilt Wat to go with it. I really hope it comes out well.
hey guys I have his l just obtained an ice cream maker you should give me recipes maybe (fruit flavor master race. only super strong pref is no nuts tho)
I remember seeing a bunch on roachpatrol's blog a while back? You could probably find them if you searched "ice cream"
So I am at parents' house dogsitting and unsurprisingly there are canned goods but almost no food. Among what there is, anybody got any good ideas for what to do with an enormous amount of celery, some spinach, and some kale, considering neither me nor Sibling likes those things raw?
Spoons aren't too much of an issue, since I don't have work until Wednesday. And shopping for more is sort of requirement, given the state of the kitchen. (I did use up the spinach and kale in pasta tonight, but there's still three heads of celery that need eaten.)
You can use celery in stir fry, but you'd probably only get one or two sticks into it before it took over other things. If you wanted to make your own stock for soup, that takes some, and you can add celery to the soup as well. Roasting chicken you can use celery as part of a bed to add flavor to the chicken as it cooks, and its also used in potato salad a lot, we have a good recipe for that here, but idk if winter is really potato salad weather where you are. Potato salad is a warm weather food to me. hm. Kale was the easiest, but then i'll eat all three ingredients raw. Ideas: Veggie Stock Chicken Stock Roast Chicken Stir Fry
somehow I've ended up with three grapefruit-sized chunks of ham. I'm not opposed to ham, but my preferred consumption method is fried with eggs, and that doesn't really use much ham. anyone got ideas for ham dishes, preferably crispy and/or hot?
SPECIAL KINTSUGI PREVIEW Just for you, my lovelies, I am previewing that I actually made a Box of Betty recipe! Delicious apple dumplings. Recipe and full review coming up on Tuesday.
