From The Kitchen

I really must stop dawdling over my coffee every morning - I'm just not getting the things done I need to do. How can I discipline myself to save my computing until evening?? This is my wake up time, my time to connect with friends and the rest of the world...and coffee...let's not forget the coffee. 

I have been a day ahead all week as if time isn't flying by fast enough! I have to keep checking my calendar for the day, date and what students I have scheduled. Today I have four, beginning at 2:30 and ending at 7:30. 

I have no idea what is for supper tonight...I may have to make another quiche because I forgot to take meat out of the freezer again. 

Have you ever heard of scrapple?? It's something my mother-in-law used to make all the time and Hubby loves it. In 33 years of marriage I have never attempted it until yesterday. I did good. It's missing something...a seasoning...it doesn't have quite the right flavor, but Hubby liked it. I'm going to write my MIL (one more thing to add to the to-do list) and ask her if she remembers her recipe. Here's the one I made:

Scrapple
2 C. ground pork (MIL used the meat from pork hocks she got from the meat counter, I think leftover pork, roast beef, sausage, chicken, turkey would all work - I used ground pork this time and it was fine, though the pieces of meat were a bit large. You want small pieces so the cornmeal stays together).  
3 C. meat broth
1 C. corn meal 
1 1/2 t. sage
Combine meat and broth. Heat to boiling. Add sage and salt and pepper to taste - I just added salt and pepper at serving. Sift in corn-meal slowly, stirring constantly. Cook 30 minutes (I didn't do this step and I don't see it was any worse off...maybe it's just to blend the flavor more?) Pour into mold (I used a bread pan because that's what MIL always used) Chill until firm. Cut in thin slices and fry until browned. 
We've enjoyed this recipe this week for both breakfast and lunch along with a quiche I made. 

Last night we got a craving after supper...for cake. So, though I rarely bake anymore (because I eat it), I baked a cake...my favorite fall cake, a recipe from my mother...I'm not sure where she found it.

Oatmeal Cake
Pour 1 1/2 C. boiling water over 1 C. quick oats and let stand for 25 minutes. 
Cream together and add:
1 C. brown sugar
1 C. white sugar (in my attempts to be healthier, I substituted coconut palm sugar and succanaut)
2 eggs
1 tsp. vanilla 
1/2 C. butter 1 1/3 C. flour
1 tsp. soda
1 tsp. cinnamon
Bake at 350 for 30-40 minutes - use toothpick test.
Topping:
1 stick (1/2 C.) butter
1/2 C. brown sugar
1/2 t. vanilla
1/4 C. canned milk (I used almond milk. Milk of your choice will work, the result just isn't as thick)
Melt over low flame and pour over cake while warm...cool cake slightly first. 
Makes 2 round pans or 1 9x13 pan

I've decided though I'm not going completely off my eating plan, I'm going to relax a bit until after the holidays. Thank you for all your sweet comments both here and on FB regarding the pictures I posted. I'm enjoying them, but my face is much fuller (and the rest of me LOL) than it should be and come first of the year, I must take care of that...pain or not!

Let me know if you try either of these recipes and what you think of them. ENJOY!

Trekker Day

Having been given somewhat short notice to prepare food for 40+ people, my morning has been a busy one. Hubby's bike group, The Trekkers are coming tonight for the pre-ride of the upcoming race on Saturday. The will gather here at the Little Turquoise House, go out for their ride and come back here around 8:30 or so for food. 

After taking Suki for her morning walk and having my breakfast and coffee, I did a quick sweep of the floors and right away began making

Crock-Pot Enchiladas.

Stir-fry in large skillet or dutch oven:

1 medium to large chopped onion

1 green pepper

Add to skillet, Boil. Reduce heat, cover and simmer for 10 minutes:

1 can kidney beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can black beans, drained

1 can diced tomatoes and green chilies

1 tsp. chili powder

1/2 tsp. ground cumin

Combine:

1 C. shredded cheddar cheese

1C. Shredded Monterey Jack Cheese  

6 flour tortillas

In a 5 qt. cooker, layer bean mixture, one tortilla, cheese. Repeat layers. Cover and cook on low for 5-7 hours. 

I made this times 5 and it took all three of my dutch ovens. It took all morning to cut the vegetables, prepare and cook the beans and clean up the kitchen. Just before lunch I made a quick run to the store for paper plates, forks and spoons. The furniture has all been rearranged to accommodate more people and now, my afternoon is finally mine. I guess I will spend it online or straightening my desk.

Suki is sleeping in her bed at my side, the birds are playing in the backyard as if it were spring instead of nearly fall, and the cloud cover is causing the breeze coming in my window to be on the chilly side. 

With folks not returning until around 8:30 tonight, it will be a late evening.  I'm not much of a mingler with people I don't know, so it could be a very long evening.

Verse for today: 

Psalm 27:1, 29:11

"The Lord is the strength of my life...The Lord will give strength unto His people; the Lord will bless His people with peace."