Category Archives: Family

Red, White and Bleu..and green and black..and..

Post #2 on poaching purple peppers

Slight variation on the patriotic potato salad:

  • About 2 lbs of small potatos (these can be red, yellow or white)
  • A handful of plum or grape tomatos
  • 1 1/2 c. sour cream (full or non-fat, whatever you like, this also works with greek yogurt)
  • 2 turkey hot dogs or 1/2 c. bacon bits/pieces (bacon is tastier, hot dogs are healthier)
  • 1/4 c. chopped chives (you can add or substitute green onions, but chives are lovely)
  • 1 can olives (if you can find lyndsey’s naturals they’re best, but black olives are fine)
  • 1/3 c. crumbled bleu cheese
  • 1/4 c. onion if desired (I don’t bother)

Cut potatos into pieces smaller than 2″ square, cut off any black bits and boil the until they are soft, this should be about half an hour once the water is boiling.

Drain, let potatos cool a bit before dicing further.

Mix in olives, bleu cheese, chives, tomatos and hot dog or bacon. Then fold in sour cream until thoroughly mixed.

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Don’t poach the purple peppers…

I was asked recently for some of my recipes, so I thought I would post a few here for the culinary curious minds. Post #1:

Chicken Matzohball Soup

1 onion
1 bunch celery
1 normal sized bag of regular carrots (or 2 16 oz bags baby carrots if you really don’t want to peel them)
Parsley (you’re only going to use half a bunch, so think of another use for the rest of it)
Chicken (6 thighs is usually good, yes, you need the skins)
1 tbsp salt (more or less depending on how salty you like it, I opt for slightly less myself)
1 tsp pepper
1 tsp ginger
1 tsp garlic powder (or, two cloves garlic, chopped, fresh is recommended, and there’s another optional thing to do with it**)
Several dashes basil
Several (but fewer) dashes oregano
8 cups water
4 cups chicken broth (although you can just do 12 cups water, it’s nicer to start with chicken broth)
Two “sleeves” of saltines (you can use matzoh..but it’s a bit easier to use saltines, 1 box matzoh should do it otherwise)
4-5 eggs (4 should do it, but if it isn’t sticking together when you’ve mixed it, )

*Start heating the water/chicken broth in large pot on medium.

*Chop celery leaves off, throw them in
*Trim brown bits and ends off celery, put clean stalks in.
*Remove all stems from parsley, chop up leaves and cast them into the water.
*Remove outer layers of onion, chop off roots and put in whole. (Unless you loooove onion, which I do not. If you do, chop up onion)
*Peel and cut up carrots into 2-3″ lengths, put ’em in (or the baby carrots.)
*Clean chicken, remove skins and set aside, bones can be left in for now, toss in soup!
*Start dashing in seasons and mixing–chop up garlic if using fresh

–you need a large bowl for the next bit–
Get a frying pan start frying the chicken skins, they should be crispy when done, set aside
**you may also chop up some garlic and add it to the chicken skin frying process

*In a large bowl, crush saltines (or matzoh) into a sandy consistency (I like mine a little lumpy still)
*Beat up 4 eggs , make sure to insult them thoroughly, mix them into the saltines/matzoh
*add 1 tsp salt
*add 3 tbsp of the simmering chicken broth/soup
*add a little of the schmaltz from the frying pan (chicken fat)
*(keeping the skins for this is optional, but you do need some of the chicken fat, do what you like with the skins otherwise) Break chicken skins into small pieces (you probably won’t use all of these) don’t use chewy bits, just crunchy and place some pieces of them and some of the garlic pieces into a lump of the matzoh/saltine mixture as you roll it into a ball –this should make 12-14 matzoh balls, they only need to be a little under 2″ in diameter

Put matzohballs on plate and let sit in fridge for 30 minutes. At this point the soup should have been simmering for about 30 minutes, in another 20 minutes the chicken should be thoroughly cooked, check–when it IS…remove chicken from soup, de-bone and set aside in a bowl.

*Remove onion and throw away (unless you love onion, then leave it in)
*Remove all large pieces of celery, chop one or two to put back in later.
*The matzohballs should have been sitting in the cold for 30 minutes at this point, so put them in the soup, raise temperature to a boil, and cover.
Check every 15 minutes or so, and turn over matzohballs, they should be thoroughly cooked in about 30 minutes, but cut one open and check, if the inside is chewy-looking, or a different color in the middle, they’re not done.

When matzohballs are done, put chopped celery and chicken back in the soup, simmer for another 10 minutes and viola! Yummy super soup! 

Clean and Organize

Ohh lookit that pile of stuff.

My newest project sadly is just organizing things. Although I DO have a project in the works that I may finish in-between cleaning and other things like..uh..work! Lots of working and moving heavy crap.

Luckily a lot of this is books, but, there’s also a lot of stuff I have to find accessible places for.

Also, hey, a big stack of my art books! I wonder if any have blank space still…most are full, I know that.

I’m slightly overwhelmed, but hey, it’s a lot more accessible than it used to be.

Any tips on organizing in this space? I’m thinking I’m going to get a small drawer bin for one of the empty nooks I have.

I also have this cool bowl of steel balls…I don’t have a lot of use for it, but I really like it still.

Findings in Omi’s Cupboard

Tanta Mala's Butter Cookies

This all may be moved to a new blog, I haven’t decided yet. My apologies to anyone who was enjoying my projects while I was doing them. After moving to my new apartment, many things changed, moved around, etc.

Most recently I was recruited lovingly encouraged by my family to take care of my 92-year-old grandmother (who is referred to as Omi) and this meant I was to move in with her. So, many arrangements are still in progress, but I’m mostly moved in and I have been slowly going through her cupboards and garage and have found many cute treasures.

I’m amazed how many of the things have just been sitting for 40 years or more in a drawer or shelf or in a box and they’re nearly as good as new in many cases.

Anyway, back to the image, this is a recipe that was written by my Omi, but the recipe belonged to my great great aunt (whom I was named after) Mala. Funny thing about that, is I am not named ‘Mala’ nor was she, but she was called that. Sort of like the girl who was named Macgill, she called herself Lil, but everyone knew her as Nancy.

The recipe for butter cookies reads (near as I can tell):

  • 1 lb flour (4 cups)
  • 2 tsp baking powder
  • 150 fr zucker (sugar) (3/4 cup)
  • vanilla extract
  • 2 eggs
  • 1/2 lb butter + 1 oz.

I haven’t tried to make these, but my Omi says they’re delicious.

If you try these out, let me know!