Buttermilk Syrup

 2 cups sugar

1/4 cup karo syrup

1 cup buttermilk

1 tsp baking soda

1/2 cup butter

1 tsp vanilla

Combine all ingredients, but vanilla, in a LARGE pot, add the baking soda last (it will foam) and boil for a minute, then add vanilla. 

Yeild: 3 cups

It can be made with powdered buttermilk. Once Melissa made it with 1 cup of buttermilk powder, not just the amount of buttermilk powder to make a cup so we had to suddenly multiply the recipe and it foamed up in a HUGE mess.  Also, we had buttermilk syrup for a LONG time!

Frog-Eye Salad

 1 cup sugar                                                1 package (16 oz) Acini de Pepe (pasta)

2 Tablespoons flour                                    1 cup coconut

2 1/2 teaspoons salt, divided                       3 cans mandarin oranges, drained (11 oz each)*

1 3/4 cups pineapple juice                           2 canes pineapple chunks, drained (20 oz each)*

2 eggs, beaten                                              1 can crushed pineapple, drained (20 oz)*

1 tablespoon lemon juice                            1 carton non dairy whipped toping (9 oz)

3 quarts water                                              1 cup miniature marshmallows

1 Tablespoon cooking oil

In a pan on the stovetop, combine sugar, flour and 1/2 teaspoon of salt, gradually stir in pineapple juice and eggs. Cook over moderate heat stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Meanwhile, bring water, remaining 2 Tbsp salt and oil to boil.  Add Acini de Pepe, cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature.  combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight/8 hours in air tight container. Add remaining ingredients. Mix lightly but thoroughly.  Refrigerate until chilled in airtight container. It may also be frozen, though freezing somewhat alters the texture. Makes 25 servings.

*I use a #10 can of tropical fruit salad instead of other canned fruit and use the drained juice from the tropical fruit salad in place of the pineapple juice. I don't usually add the salt to the water for the Acini de Pepe. 

Crock Pot Chalupa

1 pork tenderloin 2-3# (can also use chicken; I have found it shreds easier and cooks more tender if you cut it into 3" pieces  before cooking)

1 jar chunky salsa (I also use canned crushed tomatoes and some extra Hatch chile salsa--which I also replace for the green chile)

1 onion peeled & coarsely chopped

3 cloves garlic, minced

1 cup frozen corn (can use canned if you have to)*

1 can diced chiles OR Hatch chili 

2 cans black beans or 2 cups cooked pinto or black beans*

Place all ingredients in crock pot and cook on low for 8-10 hours or on high for 4-6 hours. Shred with 2 forks and serve with warm flour tortillas, sour cream & guacamole. 

*I typically add these after I shred the meat

This is from Carolyn Yoss at a Celeste or Evergreen ward Relief Society meeting and she gave us the following on how to cook beans. This is how I cook beans now, black, white, pinto, whatever. I cook up a 1 lb batch and then freeze what I don't use in a gallon freezer bag for future needs.

Whipped Lemon Cream Cheese Mousse

1 cup heavy whipping cream

8 oz cream cheese, softened

1 1/4 c powdered sugar

1 Tbsp lemon juice (use fresh and add zest)

1 tsp vanilla

dash salt

1. Whip cream in stand mixer until soft peaks form, set aside (put in separate bowl to use mixer bowl for cream cheese)

2. beat softened ream cheese until it's nice and smooth.

3. sift powdered sugar into the cream cheese, add fresh lemon juice and vanilla. Beat until smooth and glossy.

4. Fold cream cheese mixture into the whipped cream until combined.

Time: 15 min

Yield 3 cups

Can be made up to 3 days in advance, seal tightly

Thai Red Pork Curry

 

Thai Red Pork Curry

Servings: 4 Servings

 

Ingredients

·         1 each pork tenderloin roast cut into thin bite-sized strips

·         4 each garlic cloves minced

·         1 tbsp fresh galangal minced (substitution = 1 tbsp. ginger)

·         1 tsp cinnamon ground

·         1/4 tsp cloves ground

·         1/4 cup fresh red curry paste (substitution = 2 tbsp store bought)

·         2 tbsp coconut oil

·         1 large japanese eggplant cut into cubes

·         1 small red bell pepper seeded and diced

·         1 1/2 cup unsweetened coconut milk

·         16 leaves thai basil hand torn (substitution = regular basil)

·         salt and pepper to taste

Instructions

1.                   In a large bowl, mix together your pork, garlic, galangal, cinnamon, cloves, curry paste and a bit of salt and pepper. Set aside.

2.                   Heat your largest sauté pan (or wok, if you have one!) over high heat. When the pan is hot, add your coconut oil and swirl around to coat the pan. Immediately add your red pepper peppers with a bit of salt and pepper. Sauté for about 1 minute.

3.                   Add your eggplant to the pan and season with a bit of salt and pepper. Toss the two ingredients together, then let the mixture sit on the high heat and "sear" for a minute or two. Flip it around and let sit for one more minute.

4.                   Sort of slide all the ingredients to one side of the pan, so about 2/3rds of the pan is totally empty. Evenly sprinkle your pork in this area and allow it to sear for about 1 minute. Toss the whole pan together and allow the ingredients to cook, sear and pick up some color (caramelize, or "turn brown") from the heat of the pan. This whole process is hot, fast and smoky, while being fun and smelling AMAZING.

5.                   After about 2 minutes, add your coconut milk. The mixture SHOULD immediately boil rapidly. Turn the heat to medium-low and allow to simmer for about 4 to 8 minutes. The mixture should thicken, like a stew. Toss in the fresh thai basil, at the last moment. Taste and season with a bit of salt and pepper.

 

Note: I used sliced onions instead of eggplant since that is what I had, it was great. I also simmered it for 14mins.

Italian Pot Roast

 

Italian Pot Roast

PREP TIME10 mins

COOK TIME4 hrs

TOTAL TIME4 hrs 10 mins

SERVINGS8 servings

Ingredients

• 3 1/2 to 4 pound rump or chuck beef roast

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup extra virgin olive oil

• 1 large carrot, diced (about 1 cup)

• 1 large rib celery, diced (about 1 cup)

• 1 medium red onion, diced (1 to 1 1/2 cups)

• 2 cloves garlic, finely minced

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 bay leaf

• 1 tablespoon finely chopped fresh sage

• 1-2 cups beef broth

• 1 (28-ounce) can Italian plum tomatoes, put through a food mill to remove the seeds

Method

1. Sear the roast:

   Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat.

   When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes.

   Transfer the meat to a platter.

2. Add vegetables:

   Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes.

   Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute.

3. Deglaze the pan with broth, return meat to the pan:

   Add 1 cup of the broth and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan.

   When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.

4. Add remaining ingredients, simmer until tender:

   Raise the heat to high, adding the remaining broth, the bay leaf, and the tomatoes, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours.

5. Turn off the heat and let the roast sit in its juices for an hour:

   (You can also put the pot into a 300°F oven and turn the roast every hour.)

6. Remove meat, reduce sauce:

   Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.

7. Cut the meat into thick slices:

   (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.

   Did you love the recipe? Give us some stars and leave a comment below!

Butternut Squash Soup

 

Butternut Squash Soup

Prep Time: 10minutes mins

Cook Time: 35minutes mins

Total Time: 45minutes mins

Serves 6

This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Equipment

·         5.5-Quart Dutch Oven (I personally use the Staub Cocotte)

·         Blender (I've used my trusty Vitamix for years)

Ingredients

·         2 tablespoons extra-virgin olive oil

·         1 large yellow onion, chopped

·         ½ teaspoon sea salt

·         1 (3-pound) butternut squash, peeled, seeded, and cubed

·         3 garlic cloves, chopped

·         1 tablespoon chopped fresh sage

·         ½ tablespoon minced fresh rosemary

·         1 teaspoon grated fresh ginger

·         3 to 4 cups vegetable broth

·         Freshly ground black pepper

For serving

·         Chopped parsley

·         Toasted pepitas

·         Crusty bread

Instructions

1.                   Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

2.                   Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

3.                   Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

 

I added some cream at the end