Today is our 7th Wedding Anniversary! It's really funny to think we've been together this long because I often still feel like a kid that just fell in love (**sigh**). I am very blessed to have met and gotten married to such a special person and to still be so in love. :)
Well, as I stated in a recent post I have had to cut back a bit on posting lately due to time constraints.... that includes my Monday Guest Bloggers. However, I'm pleased to announce that I have a new guest visiting us today. Meeta from What's For Lunch Honey? is here today to share with us a wonderful sounding recipe.
On another note I wanted to give a quick mention about a food blog series I was just made aware of. Ester at Foodmall is having a new series on Mouth
Watering Desserts Around the Globe. Drop by and take a look, I submitted one of my favorite recipes. :)
Now back to our regularly scheduled program... here's Meeta!
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Once upon a time, some 12-13 years ago, a girl of 20 left her parents home and went to start a life of her own in a far away land called Germany. Many obstacles lay in her way and her parents were very worried if their precious daughter would withstand the hardships life
had to offer. She could not speak the strange language spoken in this far off land, she did not know anyone and much to her mother's fears, she could not cook! How would her child survive?
The young girl was clever and decided to combine learning the language with learning to cook. She spent her money on German cookbooks. Armed with a dictionary, she began to learn the simple cooking and to speak the strange language. Within a short time she was able to communicate with the baker, butcher and the vegetable guy at the market. Back at home she experimented with the ingredients she had bought to place a simple, not always successful, dish on the table.
Today at the age of 33 she has come a long way. Not only does she speak the strange language fluently, her passion for cooking has become somewhat obsessive. She started a food blog to document her recipes and to share ideas and dishes with other food bloggers. She also recently combined her passion for photography with food and became a Foodographer!
Now, she is guest blogging on Michele's blog! Has she become a Foodie?
Thank you Michele for giving me this opportunity and I would also like to thank all my other fellow food bloggers and Foodpgraphers for motivating and encouraging me through my blog journey. I did not know this was such a cult when I first started.
The recipe I chose for Michele's Guest Blogger was selected for a number of reasons.
I wanted to post a German recipe to highlight my little story. As Easter is around the corner I thought it would be a great thing to give an alternative for the usual roast & Co. that is served on tables around the world at Easter time. We normally spend our Easters over at my in-laws and my mother-in-law spends her Easters in the kitchen preparing a huge and fancy meal. She hardly gets the opportunity to enjoy the time with us. This is such a quick recipe allowing the cooks to have more time for the egg hunt and enjoying the time with family and friends. Last but not least, it is a light meal, not only for our tummies but also for the wallets!
I hope you enjoy it.
SENF EIER - Mustard Eggs
Ingredients:
8 Eggs - hard boiled (approx. 8 minutes) and cut in halves
1 yellow onion - chopped
1-2 tablespoons butter
2 tablespoons white flour
400 ml Vegetable fond
150 g Crème fraiche or heavy cream
2-3 tablespoons dijon mustard
1/2 cup fresh dill - chopped
salt & pepper
250g rice - a mixture of plain and wild rice is great
Method:
In a heated pan melt the butter and add the chopped onions. Gently steam these until soft. Sprinkle with the flour and cook this gently, making sure it does not go brown. pour in the vegetable fond and mix well. Add the heavy cream and allow to simmer for approx. 5 minutes- Add in the mustard and salt and pepper to taste.
Cook the rice according to instructions.
In the meantime add the egg halves into the mustard sauce and heat through. Sprinkle the chopped dill over the sauce. Serve this on a heated plate with the rice.
A nice side dish to this is a big green salad with a light vinaigrette.
For more on this recipe and some pictures visit my blog What's for lunch, Honey?
Showing posts with label guest bloggers. Show all posts
Showing posts with label guest bloggers. Show all posts
Apr 10, 2006
Mar 20, 2006
Guest Blogger #14 - Serfronya Wallace
Please welcome Serfronya Wallace as my guest today. She's got a wonderful and delicious recipe to share.
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Universal Quick Fruit Crumble
1 cup graham cracker crumbs
½ cup brown sugar, packed
2 Tbsp butter or margarine, melted
1 Tbsp lemon juice
2 cups fresh fruit cored and sliced or
1 large can of fruit, drained
Combine the crumbs, sugar, butter, and lemon juice. Combine the mixture and fruit in a large bowl. Then toss gently. Bake in a buttered 8x8 inch dish at 350 degrees for 25 – 30 minutes.
This recipe makes 4 servings but you can easily double or triple it and bake it in a larger dish.
This is my 7 year old son’s favorite snack. He’d have it every day after school if I let him. He likes it because it tastes sweet. He has even tried to convince me that it counts as a serving of fruit so he should be able to have seconds.
Anyway, I enjoy it because it’s quick and frugal. And yes, I also like the fact that it’s sweet. (But don’t tell my son.) I also enjoy the versatility of this recipe. For the fruit you can use fresh or canned. I have used apple, peaches, and pears; all of which have yielded delicious results. Of course fresh fruit tends to be more economical than the canned. But I purchase the large cans of generic peach or pear halves and then slice them myself.
Like I said, this recipe is a bit on the sweet side. So you may want to adjust the brown sugar according to your tastes. Also, if you opt for the canned fruit then make sure to drain it well. You may want to go for the longer cooking time so that the canned fruit has time to “dry out.”
I prefer this treat served warm. But room temperature tastes good also. Either way, this snack tastes so delicious that you probably won’t have any leftovers to worry about refrigerating. My son always offers to “take care of” any leftovers for me.
Serfronya Wallace
http://AssociatedContent.com/user/7138/Serfronya_Wallace.html
Tags: Guest Bloggers, recipes, cooking, dessert
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Mar 13, 2006
Guest Blogger #13 - Darcie
I met Darcie on WAHM.com and invited her to stop by as my Guest Blogger today. She has lots of great German recipes that she shared over at WAHM and she has a couple of really cool recipes to share today that I think you will enjoy. Frugal and fun, now those are recipes that I like! Thanks for sharing Darcie!
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I was so excited when Michele invited me to be a guest blogger. I have never done this before and would not consider myself a chef or a writer but I do love to eat!
I am what I call a “Closet Cooker”. I don’t tell many people I enjoy cooking/baking and I certainly don’t like them watching me or looking over my shoulder while I am in the kitchen. For some reason, people make fun of me; I don’t look like someone who cooks. What? I used to act like Julia Childs and when I was in my 20’s, I even video taped my impression of her. We can talk about that some other time, let’s move on!
Over the years, I have collected a lot of recipes from friends and family and made some up along the way. I don’t mind spending an hour on a great meal but then there are those days, you know, those days where McDonald’s can make a better burger than you. Then you eat it and wish you would have used that leftover ham for something. But it doesn’t end there; you want an apple pie because that sweet tooth is killing you. Darn, the pie was made 4 hours ago and doesn’t really taste that great. Then you wish you would have just dumped the bag of chocolate chips down your throat. If you ever feel that way, then I have two recipes that are made up to satisfy those darn sweet and salty cravings.
When I was a little girl my Mom would make me chocolate covered Cheerios. I am not sure why or where she got the idea, but I love them! I think it is a great alternative to a candy bar; kids love them and do have some health benefits, right? I mean, there are Cheerios under that chocolate! My Grandmother “made up” the other recipe. She likes to call it Haloopsie (pronounced ha-loop-see). Odds are a million other people make it in their own way but no one makes it like my Grandma! But we all know that moms and grandmas never use a recipe. They just say “Oh, I don’t know how much to add, just keep adding until it tastes right”. Well, I did that over and over until it tasted right and not once did I write it down. So, I too, shall carry on that tradition. I will tell you what I was told, if it doesn’t taste right, add more salt and pepper.
My last recipe is a family favorite. Fleishkuekle is a German/Germans from Russia recipe that where I was raised can often be ordered right along with your Knoephla soup. If you have the time, try out Fleishkuekle.
Chocolate Covered Cheerios
Cheerios
Chocolate chips
Melt the chocolate in a double boiler. If do not have one, melt on low heat. After the chocolate is melted, add a dash of salt and a splash of milk. Stir. Pour the Cheerios into boiler and stir until completely coated. With your tablespoon, scoop up a spoonful of chocolate covered Cheerios. Place spoonful on wax paper, sprinkle with salt and let cool. Repeat process until all of the chocolate is gone.
Haloopsie
1 small head of cabbage, cut into chunks
1 small onion, finely diced
1½ cups rice
Leftover ham, cut into chunks
Preheat oven to 425 degrees. Boil rice until almost done, rinse with cold water and strain.
Microwave chunks of cabbage until soft, probably a minute or so. Mix all ingredients together.
Salt and pepper to taste. Butter or spray cooking oil on the bottom of your casserole dish or 8x8 pan. Place mixture in dish/pan; add a few dollops of butter on top. Cover and bake for about 20-25- minutes.
Fleishkuekle
Dough:
3 cups flour
1¼ cup Carnation Milk
1 teaspoon salt
Make dough and set aside.
Filling:
1 small onion, cut fine
2 lb. ground beef
1 teaspoon salt
½ teaspoon pepper
¼ cup cold water
Mix all together
Roll out dough into individual 6 inch circles (¼ inch thickness); spread about 2 or 3 tablespoons of meat mixture on half of circle. Moisten edges with water. Fold over other half of dough and seal with fork. Deep fry in shortening, 400 degrees until done, takes about 10 minutes. Serve hot.
*Can be prepared in advance and frozen. If frozen, thaw before deep frying.
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I was so excited when Michele invited me to be a guest blogger. I have never done this before and would not consider myself a chef or a writer but I do love to eat!
I am what I call a “Closet Cooker”. I don’t tell many people I enjoy cooking/baking and I certainly don’t like them watching me or looking over my shoulder while I am in the kitchen. For some reason, people make fun of me; I don’t look like someone who cooks. What? I used to act like Julia Childs and when I was in my 20’s, I even video taped my impression of her. We can talk about that some other time, let’s move on!
Over the years, I have collected a lot of recipes from friends and family and made some up along the way. I don’t mind spending an hour on a great meal but then there are those days, you know, those days where McDonald’s can make a better burger than you. Then you eat it and wish you would have used that leftover ham for something. But it doesn’t end there; you want an apple pie because that sweet tooth is killing you. Darn, the pie was made 4 hours ago and doesn’t really taste that great. Then you wish you would have just dumped the bag of chocolate chips down your throat. If you ever feel that way, then I have two recipes that are made up to satisfy those darn sweet and salty cravings.
When I was a little girl my Mom would make me chocolate covered Cheerios. I am not sure why or where she got the idea, but I love them! I think it is a great alternative to a candy bar; kids love them and do have some health benefits, right? I mean, there are Cheerios under that chocolate! My Grandmother “made up” the other recipe. She likes to call it Haloopsie (pronounced ha-loop-see). Odds are a million other people make it in their own way but no one makes it like my Grandma! But we all know that moms and grandmas never use a recipe. They just say “Oh, I don’t know how much to add, just keep adding until it tastes right”. Well, I did that over and over until it tasted right and not once did I write it down. So, I too, shall carry on that tradition. I will tell you what I was told, if it doesn’t taste right, add more salt and pepper.
My last recipe is a family favorite. Fleishkuekle is a German/Germans from Russia recipe that where I was raised can often be ordered right along with your Knoephla soup. If you have the time, try out Fleishkuekle.
Chocolate Covered Cheerios
Cheerios
Chocolate chips
Melt the chocolate in a double boiler. If do not have one, melt on low heat. After the chocolate is melted, add a dash of salt and a splash of milk. Stir. Pour the Cheerios into boiler and stir until completely coated. With your tablespoon, scoop up a spoonful of chocolate covered Cheerios. Place spoonful on wax paper, sprinkle with salt and let cool. Repeat process until all of the chocolate is gone.
Haloopsie
1 small head of cabbage, cut into chunks
1 small onion, finely diced
1½ cups rice
Leftover ham, cut into chunks
Preheat oven to 425 degrees. Boil rice until almost done, rinse with cold water and strain.
Microwave chunks of cabbage until soft, probably a minute or so. Mix all ingredients together.
Salt and pepper to taste. Butter or spray cooking oil on the bottom of your casserole dish or 8x8 pan. Place mixture in dish/pan; add a few dollops of butter on top. Cover and bake for about 20-25- minutes.
Fleishkuekle
Dough:
3 cups flour
1¼ cup Carnation Milk
1 teaspoon salt
Make dough and set aside.
Filling:
1 small onion, cut fine
2 lb. ground beef
1 teaspoon salt
½ teaspoon pepper
¼ cup cold water
Mix all together
Roll out dough into individual 6 inch circles (¼ inch thickness); spread about 2 or 3 tablespoons of meat mixture on half of circle. Moisten edges with water. Fold over other half of dough and seal with fork. Deep fry in shortening, 400 degrees until done, takes about 10 minutes. Serve hot.
*Can be prepared in advance and frozen. If frozen, thaw before deep frying.
Mar 6, 2006
Guest Blogger #12 - Passionate America
Happy Monday everyone! "Wild Bill" is my Guest Blogger today. His blog, Passionate America, is full of political satire and humor so stop by and pay him a visit. He's sharing with us his award winning chili recipe today. I can't wait to try it! Here's Bill....
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Wild Bill's Award Winning Chili
When you are a married stay-at-home Dad of two growing boys and the family is living on one (small) paycheck you learn how to be frugal. Being frugal dose not mean that a little competitive fun is out of the question, so when my wife informed me about the chili competition at her work, I just had to enter. Now I'd never entered any kind of cooking competition, so I had my work cut out for me.
I headed to the store with a shopping list, $10, and a dream. Shopping without a list is a no no on a tight budget, so I wrote my list and headed off to Wally World (Wal-mart for those of you that don not live in Oklahoma.) The $10 was for my chili fixin's and a 2 liter of Dr. Pepper, (my wife has to have her Dr. Pepper.) And the dream was to pound my chest, make grunting noises, and loudly declare to the world that I am a winner, I AM A WINNER!
Here is my chili recipe:
- 1 med onion (chopped)
- 1 green bell pepper (chopped)
- 2 pounds ground chili meat
- 1 pound ground sausage
- 2 Table spoons Worcestershire sauce
- 1 teaspoon black pepper
- 3 Table spoons minced garlic
- 1 10oz can milder or regular Rotel
- 1 15oz can Hunt's seasoned diced tomato sauce for chili
- 1 8oz can tomato sauce
- 1 packet "Old Hammett Chili Seasoning "
- 1 cup beef broth
Add chili meat, sausage, onion, green pepper, Worcestershire sauce, black pepper, and garlic to a BIG pot. Cook until meat is browned. Drain fat (got to watch our figures.) Return meat to pot, add remaining ingredients and simmer covered for 30-45 minutes. Serve and eat. For best flavor put in refrigerator over night.
Sounds simple doesn't it? It is, and boy is it gooooood!