At our house this is Feijoada. A long LONG time ago when we had very little money for groceries I wanted to make something different. I had black beans, ground beef, and rice. After much searching I found a recipe for Feijoada and even though I had few of the ingredients, I made it with what I had.

Now, argue with me if you want but that is the true spirit of Feijoada, isn’t it? Using what you have in such a way as to create gastronomic Olympus.  Rich and spicy, filled with the flavors of Central and South America this is my version of a Brazilian dish.  It is flavorful, frugal, foreign and filling and can you ask for much more than that out of a food? Really?

I serve this with brown rice, and a salad of some sort. I think that in keeping with the simplicity of this dish the best dessert is fruit. I will post the fruit recipe soon, but for now try this dish. It is just so easy and versatile that you are bound to make it often. Adjust amounts for your family, and adjust peppers to your own tastes.

Feijoada

• 1 can organic black beans
• 1 can organic cannellini beans
• 4 slices smoked bacon, chopped and cooked until crisp
• 3 carrots peeled and sliced
• 2 cloves garlic chopped
• 1 onion, peeled and chopped
• Chopped hot peppers of choice, jalapeno, serrano, poblano etc. Adjust to your taste
• 1/4 tsp dried chipotle
• 1 pound ground beef
• 1 tsp cumin
• 2 cups of chicken broth
• 1 bunch fresh cilantro, chopped
• 2 limes
• 8 cups of cooked brown rice

1. Add a little olive oil to a skillet. Saute garlic, onion and peppers until tender.
2. Add meat and brown,
3. Season with salt and pepper to taste. Add cumin
4. Add chicken broth, carrots, and beans and simmer until carrots are tender, about 15 minutes.
5. Just before serving squeeze the juice of one lime into the stew.
6. Sprinkle with chopped cilantro and serve over the rice with slices of lime on the side.

Serves 8

image:marye audet

Post from: Baking Delights

You all know that I believe strongly in buying local, buying fresh, buying organic, buying fair trade whenever possible. I don’t see this as a new thing, it was the way I was raised.  Yep, way back in the 1960s my parents who lived through the Depression drilled into my head that the only way one could be truly free was to be as self-sustainable as possible. Rather than dependence on people you don’t know, my dad said, have relationship with neighbors and those that you will see each day.

Dad felt this was the strength of a country, neighbors taking care of neighbors not government babysitters.  My parents were middle aged when I came along and I was an only child.  They poured into me a love for the environment and a strong sense of responsibility for those around me. I have always felt very driven to protect, to do the right thing, to care for.

It is hard, these days to juggle ethics and need. Groceries are outrageous and I can’t always buy organics. But doing what I can is better than doing nothing at all.

Today’s Blogsurfing is a bit different than usual. I have come across several sites that make it easy to shop locally, shop organically and shop fairly.  Only you know what your budget will allow you to do, but if we each do something then things will change.  Rather than hoping for socialized medicine? Perhaps paying a neighbor’s doctor bill yourself would be possible.  Rather than depending on government organizations to feed the homeless? We have been known to go home, fix a lunch and take it back to a homeless person. Rather than depending on government organizations to maintain a safe food supply buy locally and see how your food is raised or better yet, raise it yourself!

Yes, it is time for a change. It is time to stop existing as wage slaves and drones and start making thoughtful decisions that put our country in a healthy place. We were discussing Feudal times and serfdom this morning at breakfast. Only us, I know, but my 16 year old mentioned and not for the first time) that the American people are little more than serfs. We own nothing.  If someone can take it away from you, well you don’t really own it do you?

Ready?

• Regional Best – What are you looking for locally? Well it is right here!
• This isn’t food, for the most part, but did you know you can shop local on Etsy?
• Pick Your Own farms make an awesome family outing. We pick blueberries in East Texas every year. Find farms near you.
• Local Harvest – the name says it all.
• Eat Well Guide- Restaurants, organic farms, more.
• USDA list of Farmer’s Markets

And while I usually stick to links this week I am going to give you a few tips because this issue is just that important.

• People like me, who raise goats for milk cannot legally sell the milk for human consumption in most places. BUT some goat dairies will be glad to rent you a percentage of the goat for a season. So, you would rent 1/3 of the goat and get 1/3 of everything it produces for a season.  Don’t laugh, should you choose to take your 1/3 of the manure you will find you have a great fertilizer for your garden. Other goat dairies will sell the milk as a nutritious drink for your pets. What you do with it after you buy it is, of course, up to you. You can check with the NDGA or the AGS for farms near you.
• Ask around at feed stores. People who run feed stores are usually chatty and know everything that is going on on the agricultural side of things. You may be able to find leads to eggs, milk, and even veggies and fruits.
• No matter how small an area you have you can raise herbs and a container of salad greens. There is nothing that beats fresh cilantro!
• Get a dehydator.  Dehydrating produce is fast and easy, and you don’t have to deal with hot jars. Buy in season, preserve, and eat all year. Dehydrated food takes a fraction of the space as frozen or canned.
• If you are growing green beans and your neighbors grows tomatoes….TRADE!

Every little thing will turn into a big thing if many people do it.

Image: Cori

Post from: Baking Delights

Another thing I love is chicken and noodles, or Pennsylvania Dutch chicken pot pie.  I thought I had come up with every variation known to man but I was inspired the other day to add rosemary and Swiss cheese to a basic recipe.

The flavor went from comfort food to sophisticated comfort food.  I was in love.  This is my entry into this week’s Presto Pasta Nights, hosted by Patsy of Family, Friends and Food.  I am getting to know her on Twitter and she is so very sweet!  Many thanks to Ruth, of Once Upon a Feast for keeping this going!

One thing I do, that you might like to try, especially if you are wanting to save a little money is this.  I buy bone in chicken thighs rather than breast.  The bone and skin adds an incredible amount of flavor.  Now, I buy like 20 lbs at a time and dump it all in my big slow cooker.  I add some salt, an onion  (just peel it) and a few cloves of garlic.  Add a few cups of water and then slow cook for about 12 hours.  Let it cool and then remove the bones.  What you end up with is a lot of great tasting chicken meat, about two quarts of homemade stock, and a savings of about $3.00 a pound over chicken breast.  You can just bag the meat in freezer bags in two cup portions and you have a casserole ingredient that is ready to go.

Nothing special about this.  I used whole wheat egg noodles but you can use what ever you like.

I had some left-over mixed vegetables so I stirred them in.  Traditionally I would add carrots, peas, and celery.  Hey, if you have something leftover? Go with what you’ve got!

Chicken and Noodles with Rosemary and Swiss

• 2 lbs egg noodles
• 3 cups cooked chicken
• 2 cups rich chicken stock
• 1/2 cup heavy cream
• 2 tbs.  flour
• salt  and pepper to taste
• 1/4 cup fresh rosemary, leaves stripped form twigs
• 1 cup cooked vegetables of choice
• 1 cup grated Swiss cheese

1. Cook the egg noodles until tender.  Drain.
2. Meanwhile beat flour into the stock  until smooth.  Add the rosemary, and the seasoning to taste and bring to a simmer.  Simmer for several minutes until the broth thickens slightly.  Stir in cream.  Allow to simmer three minutes but do not allow to boil.
3. Pour the noodles in a casserole dish and cover with the stock mixture.  Stir in the vegetables and chicken.  Cover the top of the mixture with the Swiss Cheese and bake at 375 for 20 to 30 minutes.

Serves 8

images:maryeaudet (c) 2009

Post from: Baking Delights

O.k. Egg noodles and chocolate….and pizza…and..

O.k.maybe I couldn’t exist on them.  I lied.  But they are awfully good.  The secret to thin, delicate egg noodles is to let the dough relax before rolling it out.  It is best if you can let it sit in the refrigerator, well wrapped, for a few hours.  This way the gluten will loosen up and you will be able to roll very thin.   I don’t worry to much about how uniform they are in size.  After all, I want them to look homemade!  You can cut them with a fluted pastry cutter for pretty edges.  Personally, I just run a knife down them.

This is my entry for  Presto Presto Nights. This week it is hosted by Ruth of Once Upon a Feast.

Egg Noodles

5 cups organic flour

4 eggs, beaten

pinch of salt

1 cup milk or water, approximate measure  (milk makes them more tender)

Mix together the flour and salt.  Add the milk and the eggs.  Stir and knead to make a firm dough.  Knead for several minutes or until the dough becomes smooth.  About five minutes or so should be good.

Wrap the dough and allow to stand at room temperature for 30 minutes or in the refrigerator for up to 4 hours.  After that it may start to discolor.

Roll the dough out very thin on a floured surface.  Cut into noodles of desired width and allow to dry for about 30 minutes.  You can cook them without this step but they may stick together more.

Ground Beef Stroganoff

• 2 lbs of ground beef
• 2 onions, peeled and chopped
• 1 green pepper, chopped
• 2 cloves garlic, chopped
• salt and pepper to taste
• 1 lb sliced mushrooms (optional)
• 1/4 teaspoon chipotle granules (optional)
• 1/3 cup sherry
• 1/3 cup beef broth
• 1 cup sour cream (not low fat)

Brown beef in a skillet with onion, pepper and garlic. Season with the salt and pepper.  Stir often.

Pour off grease.

Add mushrooms, chipotle, sherry, and beef broth.  Simmer until this has reduced by about 1/4.

Stir in the sour cream and heat through.

Meanwhile cook the noodles in boiling, salted water for about 3 minutes.  Drain and toss with some butter.

Serve over the fresh noodles.

about 8 servings.

Post from: Baking Delights

Happy weekend!

We had two simultaneous sleepovers last night.  BOY sleep overs.

Why do girls have the reputation of being giggleboxes? Seriously? A roomful of boys is just as bad, or worse.  Poor Shiloh braved the testosterone as long as she could and then retreated to her pink room with the antique Victorian bed.  Kyrie, being much younger and yet just as aware of the testosterone condensation appearing on the walls asked to sleep at our oldest daughter’s house with our grandkids.  Smart girl.

I retreated to my room, with the rose themed border and bedpread.  And here I am still, this morning, hiding with my computer.

There were two boxes of pizza left over and I told them to just eat that for breakfast.  Marc and Matthew were headed to a mens meeting at church, and as long as I have coffee I don’t care about food.

So, that is what my Saturday is looking like.  Yours?  Are you staying warm?  I have been watching twitter with interest as everyone gives their highs and lows.  We have had highs in the 30s followed by highs in the 70s.  That is just how Texas is.  You learn not to put ANY seasonal clothes away from October to June because it could be 86 one day and 37 the next.

This week I wanted to concentrate on soups since the majority of the country seems to be bombared with blustery blasts, swirling snow, and icy toes.  Soup makes your house smell great, is generally pretty frugal, healthy, and it is warm.

Here’s what I found.

Anna, who blogs Morsels and Musings, has a fantabulous looking Mushroom and Barley soup. Mushrooms add a lot of flavor and in this vegetarian soup they give the rich, beefy taste that goes so well with barely.

Kevin, of Closet Cooking, creates on of my comfort foods.  His Hot and Sour  Soup looks amazing !

On Andrea’s Recipes, Andrea posted a recipe for a Carrot and Ginger Soup that is way different from mine.  I am definitely trying this one.

A new blog to me is SImple, Natural, Nourishing.  Shannon has a fantastic looking Tomato and Balsamic VInegar Soup recipe up.  What IS it about tomato soup? It is just that good.

How can I resist the blog of a fellow Texas housewife?  Nessa, from  Texas Housewife’s Homemakin’ Blog has a great Chicken and Rice Soup recipe posted.

I am a big fan of Judy’s at No Fear Entertaining.  Her Tuscan Pumpkin and White Bean soup might be just the thing to defrost with this afternoon.

Smell’s Like Home has a recipe posted for Sausage and Lentil Soup.  That sounds like comfort food to me.

Alejandra has posted a recipe for one of my favorites, Split Pea Soup on Always Order Dessert.  This particular recipe is different in that it is lighter and has a “smoky garlic swirl” to add both visual appeal and flavor. Yum.

From Jill, at Hey, That Tastes Good!, comes this recipe for Hungarian Bean Soup.  If it has worked all these years for cold Hungarians you know it will thaw you, too.  Right?  And it is gluten free.

From me, a recipe for Zuppa Tuscana.  Warm, rich and creamy, this is the kind of soup I love best.

What are your favorite soups?  Do you have any favorites that I missed?

Stay warm!

Image:Bennigan’s Baked Potato Soup (c) 2009 Marye Audet, all rights reserved.

Post from: Baking Delights

I love spinach but several of my family members absolutely do not!

There is something about the combination of balsamic vinegar and bacon and spinach, though, that wakes up your taste buds and lets them know that you know what you are doing.

This recipe goes together fast and easy.  If you can’t make homemade croutons then use good sour dough croutons from the store.  I used a combination of baby greens in this recipe with really good results as well.

SERVES 8

• 1/4 lb bacon
• 2 tablespoons olive oil
• 1/3 c balsamic vinegar
• 1 cup chopped yellow onion
• Salt & pepper to taste
• 3 pounds fresh spinach
• 2 cups sour- dough croutons (homemade is best)

Heat the oil in a large skillet and add the bacon and the onion.  Saute, stirring until the bacon is crisp and the onions begin to caramelize.  Stir in the spinach and balsamic vinegar.  Cook for three to five minutes until spinach is wilted. Salt and pepper to taste, stir in the croutons, and serve.

image:marye audet

Post from: Baking Delights

I love pasta.  It is quick, cheap, easy, and filling..what more can you ask?

This is my entry for Presto Pasta.

Ruth is hosting it this week so go by her blog tomorrow and check out the awesome creations!

• 2 lbs penne pasta, cooked a la dente
• 2 pounds sweet Italian sausage, taken from the casings
• 2 cups chopped onion
• 2 cloves garlic, chopped
• 1 cup chopped bell pepper
• 1 cup sliced mushrooms
• 1 tablespoon and 1 teaspoon olive oil
• 1/2 cup red wine if desired
• 1 pint homemade or organic marinara
• 1 large can Muir Glen Fire Roasted tomatoes
•   2 cups shredded mozzarella cheese
• 1/2 cup shredded Fontina

Brown the sausage, onions, peppers, and garlic in the olive oil until the sausage is cooked through.  Add the marinara, wine,  and fire roasted tomatoes, as well as the mushrooms and simmer for a few minutes to allow the flavors to blend.

Preheat oven to 400

Place the penne in a casserole and pour the sauce over it,  stir to blend.  Sprinkle cheese over the top.

Bake for 20 minutes, until heated through and top is bubbly and starting to brown.

Image:marye audet

Post from: Baking Delights

Summer is the time for cook-outs for sure. When you can make homemade, delicious (soft!) hot dog and hamburger buns in less than an hour why in the world would you buy them?

Did I say less than an hour? Yep!

These freeze well so you can make them ahead of time. If you have a regular baking day, or OAMC weekend make up a few batches of these for the month and freeze them for quick meals anytime.

Most of us do not consider how many chemicals we take into our bodies. We watch fats, and eat healthy, but when you are buying prepared foods, like bread, you are getting all kinds of things that are unpronounceable. Even if you are not eating organic (and I really encourage you to do so as much as you can) making your own foods will keep many chemicals out of your family’s bodies.

And just because I am on a soapbox here….

Rant:Americans, for the most part, spend the least percentage of their paycheck of anyone in the world  on groceries. We would rather have cable t.v. and a new car than high quality foods. What has happened in the last 50 years is that we have lost flavors! We are used to eating so bland that fresh foods taste too intense sometimes. You cannot buy a two week old carrot from Kroger and expect it to taste like a carrot picked fresh from your garden. You cannot buy beef that has been raised in stressful factory conditions, pumped full of hormones and antibiotics and forced to be cannibalistic, ground up and then pumped full of stuff to make it red, and expect it to taste like beef that has been pastured and allowed to be raised in a humane and ethical manner. It amazes me that people will pay 4.00 a gallon for gas so they can run to the mall and yet will gravitate toward the 1.99 a lb stuff at wal-mart. End Rant

Give these a try, even if you aren’t used to working with a yeast dough. They are super simple!

Homemade Hot Dog or Hamburger Buns

1 cup milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast
1 tablespoons honey
1 1/2 teaspoons salt
1 egg, room temperature

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.
Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.
When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat covered baking sheet.
Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.
If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.

You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!
Makes 12-16

Image: Marye Audet

Post from: Baking Delights

Vinegar pie was one of these. It tastes like a very delicate apple pie and is simple to make. Serve it with a wedge of cheddar cheese . Makes 6-8 servings.

I have tried for over an hour to find a suitable photo and could not..so here it is..without illustration.

1 baked pie crust

3 egg yolks
4 tablespoons all-purpose flour
1 cup packed brown sugar
1/8 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 cup cider vinegar
2 cups warm water
1/4 cup butter
3 egg whites
1/4 teaspoon salt
1 teaspoon cider vinegar
6 tablespoons white sugar
1 1/2 teaspoons cornstarch

1. In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
2. Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
3. Preheat the oven to 325 degrees F . In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
4. Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.

Post from: Baking Delights