Category: Veggie
Thursday, 20 August, 2015 14:41 Written by Spencer
- 1 cup sugar
- ¾ Cup cider vinegar
- ½ Cup Olive Oil
- 1 tsp fresh ground pepper
- 1 tsp kosher salt
- 2 stalk celery chopped
- 1 large bell pepper chopped.
- ½ cup green onion sliced
- 1.5 cup frozen shoepeg corn
- 1.5 cup of frozen french style green beans
- 1.5 cup frozen peas
- 1 small jar small pimientos
- ½ tsp dill (optional)
- handful chopped parsley or basil(optional)
- Mix sugar, vinegar, oil, pepper, salt and bring to a boil and pour over veggies. Let marinate for 24 hours
Wednesday, 19 August, 2015 19:46 Written by Spencer
- 1 tablespoon dried basil or Italian seasonings
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoons ground black pepper
- 1t easpoon salt
- 1 tablespoon fresh chives optional
- 2 cup plain yogurt
- ½ cup buttermilk or milk
- 2 teaspoon Dijon mustard
- 1 teaspoon lemon juice plus 1 more if using milk
- Mix all ingredients in a large jar or container that is sealable.
- Shake until mixed thoroughly
- It will keep in the refrigerator for several weeks
Friday, 14 August, 2015 10:35 Written by Spencer
- 3 bunches Collards, kale, chard, mustard, or turnip cleaned, stem cut out, and chopped
- 3 tbsp oil or bacon grease
- two dried chili’s such as cayenne,
arbol , chipotle(although it won't saute) - ¼ cup brown sugar
- ½ cup of red wine vinegar
- 1.5 cups of homemade chicken stock
- ½ of a thinly sliced onion
- 1 ham hock ( you can use less if you get your butcher to slice them for you)
- Saute onion, chile, and ham hock in oil for a few minutes
- Add sugar and stir till pretty much dissolved
- Add greens and toss with oil and sugar mixture cook for a minute
- Add stock and vinegar put on cover raise heat to medium high until pressure is high. Lower to a simmer and cook 12-15 minutes. (If you don't have a pressure cooker simmer for 45 minutes or until greens are tender)
- Take off heat and serve(Cornbread is a great side with any greens and the pot liquor)
Friday, 15 November, 2013 18:09 Written by Spencer
After college, I moved to Jackson ,Wyoming and my first Thanksgiving away from home I was asked to make mashed potatoes for the meal. At this point in my life I was a proficient cook and knew that the mashed potatoes would not be a problem. I made a recipe below to rave reviews as some of the mix bag of friends from all over the country asked what box did they come from. You can add what you want to mashed potatoes but sometimes simple is better. This incident gave me the inspiration to cook more and entertain my friends with food. The next year I was asked to cook more than just a side dish.
5 pounds potatoes (I prefer russets)
1/2 pint heavy cream
1/4 cup butter unsalted
1 teaspoon white pepper
1 tablespoon seasoning salt
- In a large stock pot fill with water and bring to a boil and a pinch of salt.
- While you are waiting for the water to boil, skin and quarter potatoes (depends on size) Put taters in the boiling water until mildly tender (time depends on lots of time and has never been the same, but start looking at them after 30 min) Use a potato ricer*** (works lots better and is the key of the recipe) or masher to compress the potatoes into a large serving bowl or bowl for your stand mixer.
- Add the butter, pepper and season salt.
- Use mixer to blend ingredients and make taters smooth.
- Add cream to the point, while mixing, that the potatoes have a great consistency. Continue to mix 1-2 minutes.
- You can add more pepper, garlic, salt to taste if wanted.
- I sometimes bake the potatoes about 20 minutes in the oven at 300°F after the fact to blend the flavors beautifully.
Tuesday, 17 September, 2013 22:19 Written by Spencer
2 cups water
1 cup quinoa (soak in cold water previously)
3 cans black beans 15 oz cans rinsed and drained
3 cups corn fresh or frozen
1/2 large red onion diced
3 stalks celery chopped
1 red bell pepper chopped
4 cloves garlic pressed
3/4 C Olive oil
6T fresh lemon juice
1.5 C Chopped cilantro
2 T of Cumin
1 T of your favorite vinegar-based hot sauce (I love Valentina) you can use more
3T salt or season salt or Goya Adobo
- Bring water to the boil with some salt. Add quinoa to a boil. Simmer cove
red for 20 minutes and fluff with fork. - Meanwhile, combine beans, corn, red onion, celery and bell pepper in a large bowl and mix well.
- Mix garlic oil, lemon juice, cilantro, cumin, hot sauce, and salt and whisk together. Let sit for 15 minutes while quinoa is cooking and cooling.
- Pour dressing over quinoa and bean mixture and let marinate for at least 8 hours in the refrigerator. Overnight works well.