Spray Starch Alternative

I have a little something for you.
My new favorite recipe.
It is for spray starch alternative (as in Mary Ellen's Best Press).
It costs just pennies to make, which is WAY better than going all the way into town and paying over $12 for one small bottle.

The secret?
Vodka.
Turns out that vodka is somehow related to potato starch.
Who knew?!

You can print out the recipe here.
And be sure to share it with your friends, cause they want to hang on to their $12 too!

Simple Goodness

Yesterday I bought fresh blueberries and strawberries at the farmers market. Today I was going to have granola with fresh berries for breakfast (oh yum), but when I opened the pantry... no granola.
This afternoon was promptly set aside for making more.

If you have never made granola before, you should! It is super easy, super delicious, and impossible to get (this good) at the grocery store.

Here is my favorite recipe:
1 1/4 c shaved, unsweetened coconut
3/4 c butter
1/2 c honey
1/4 c brown sugar
1 t salt
1 t vanilla
6 c oats
1 1/4 c nuts (sliced, chopped or whole)
1/4 c sesame seeds

~toast the coconut in a dry skillet until golden, set aside. (watch this closely 'cause it will go from toasted to burned very quickly!!)
~melt the butter in a sauce pan
~add the honey, sugar and vanilla and mix well
~add the oats, nuts and sesame seeds, mix well
~spread the mixture onto 3-4 cookie sheets
~pop into the oven at 250 for about 45" (or until golden) stir every 15"
~cool completely
~store in a big, beautiful glass jar
makes 9 cups

And my best tips:
Granola, although easy to make, must be watched closely. The last 15 minutes of baking time is critical because granola can go from toasted perfectly to burnt in a single minute.

Also, the stirring part is very important. The edges will brown faster than the middle, so it needs to be stirred often. I like to pull it all into a pile in the middle and then redistribute it (there's a buzz word you ya!).

If you are careful about those two tips, you will get the perfect granola every time.
ENJOY!

Pinterest Cookin'

Do you make recipes you find on Pinterest?
I do. Not as many as I pin, but I have tried a few.


Are you ever disappointed??
Me too!!

Some of these recipes are just a mess.

Like the Olive Garden Knock-off salad dressing. Yuck-a-roo.
If you are thinking about making this one for company (like we did)....DON'T DO IT!

 via

Or how about this one (I put this one on my summer-to-do list). These crackers are supposed to be so good they're addicting. Like crack-cocaine. NOT. I made a batch. We ate a couple. Threw the rest in the trash. What a waste.

via

But, then some are super good.
Like this one....

 via

And this one. Oh yeah, this one is a 2 thumbs up!

via

So that brings us to today's cooking adventure.

I pinned this one on my summer-to-do list.

via

This is a recipe (apparently THE original recipe) for gluten free chocolate chip cookies.

I pinned this one to make for our little cowgirl who is now a gluten free-cowgirl.

But then, when I went to make it a few weeks ago and actually followed the link through to the recipe....I promptly dismissed the idea (with lots of eye-rolling). I mean seriously...chocolate chip cookies make from garbanzo beans and honey. Absurd!!

Then a few weeks later, surprise surprise, we had a guest over for a party and she was raving about the bean cupcakes and cookies her daughter was making.

Huh?? Could this really be true??

I have been thinking about this.

And thinking some more.

And then our gluten free-cowgirl had to make a few more VERY UNWANTED changes to her diet.
And she was VERY SAD.

And as her mama I needed to do a little something to help her find her way.

And, in this case, "a little something" turned out to be garbanzo bean cookies. (I don't recommend garbanzo bean cookies as the solution for every storm that might come your way. But in this case....)

So here is the deal with these weirdo cookies.

They actually taste good!

Say what?

Yes, they T-A-S-T-E good.

The texture is a little off (soft and not much to chew on) but the flavor gets a thumbs up.

And as an added bonus, these little cookies are PACKED with protein.

So there you have it.

If you need a gluten free, grain free, soy free, dairy free, egg free cookie recipe, I think you should try this one.

It is a pretty good substitute for the real thing.

S is for...

Salsa!

What's not to love about salsa?

And there are so many ways to make it.

And so many ways to eat it!

My favorite is just plain ol' chips and salsa.

está delicioso!

And here's a tutorial for my world famous salsa.
Just in case you want to make some.

Inspired by...

Lindsay's Parmesan Zucchini Fries as seen on Pinterest!

Don't those look yummy!?

I have been harvesting lots of zucchini lately. Actually, it is about the only thing we are getting from the garden right now. There have been a few stray cucumbers and tomatoes, but the zucchini is booming.

Now, as you probably remember, my guy is a veggie hater. Well...he is more of a meat lover veggie no thank-er, so I have to be a little creative sometimes. Usually, with zucchini, I just hide it. Like last week, I grated a big one into a pot of chile verde. He loved it. And double chocolate zucchini cake... he loves it. And meat loaf...he never sees it coming. But sometimes I just want to make zucchini, not hide it. So I have been looking for some good recipes. Recipes that would even make a veggie hater re-think his ways.

So when I came across this recipe on Pinterest, I thought I would give it a try. I made it for dinner last night, and even my guy liked it and said that it was good enough to make again!

Houston, we have a winner!!

You can get Lindsay's recipe (which is actually Georgia's recipe :)) here. And serve them with a side a marinara. They will definitely disappear!!

Oh yeah, did I mention that they are totally healthy!? Baked, not fried. No added fat. And crunchy. Very crunchy. Oh yum.

Inspired by...

Two this time.

First up is Go Gingham.
She inspired me to pick all of my basil just before our first expected frost and make a giant batch of pesto. It was all packed into jars and put in the freezer so we could enjoy it all winter long.
Isn't that a good idea? I wish I had thought of it myself. Years ago!!


Second is Pinterest...or more specifically pelinchef as pinned on Pinterest.

Doesn't that look so so so yummy??!!
Not to mention the beautiful photography.

Now if you pop over to this blog, you are gonna need a translator, because it is in a foreign language. But if you are like me, you can just skim the photos (if needed) and improvise.
This is where my ready-made pesto comes in. And I have a loaf of my favorite bread dough rising in the bread machine right now. When it is ready, I am gonna take it out and use my best cinnamon roll making skills to make these pesto rolls.

I'll let you know it works out.
Oh yum.

And just in case you need a really good pesto recipe, here's mine. (This recipe actually came from my friend Linda C, who is THE BEST cook in the county and quite possibly the whole world, but I have been using it for many many years. And it is the ONLY one I use. So I really think of it as mine. Even though it isn't.)

Lemon Pesto:
3 c packed basil leaves
3/4 c grated parmesan cheese
1/2 c olive oil
1/2 c pine nuts
2 cloves of garliczest and juice of 1 lemon

puree all in a food processor. s&p to taste. enjoy.

Update:
So far, so good.
Ready to rise.
One for now and one for later.

Rana's World Famous, Thanksgiving Weekend, Turkey Potpie Recipe

I hope that each of you had a very blessed holiday!

I sure did. Friends and family from afar, good food, endless fellowship, holiday music, decorating for Christmas, and pie. Let's not forget the pie. Can I just tell you that my bff made us a pecan pie that was SO VERY yummy. And she drove it over, hot from the oven. Just because. She is THE BEST bff ever!

So, did you notice the little recipe swap/hop icon that recently appeared on my sidebar? Well, it is time for the swapping and hopping and cooking to begin!

My recipe is adapted from one given to me by a lady I met several years ago at a quilting retreat. We were all making story quilts and her's was about the time she had spent studying at the Le Cordon Bleu in Paris France. (WOW!) And as we sewed, she shared some fabulous recipes with us. All from memory, mind you, because that is one of the requirements of the school. You have to KNOW how to make the dishes. Apparently recipe cards are just for us whimpy, novice cooks!!

Now, you may think that you don't really like butternut squash or that you have never bought a fennel bulb in your life. Believe me, I understand. My guy hates squash and I had never bought fennel either, but this recipe is absolutely worth it. And my guy can eat the entire pie all by himself, squash and all!

Rana's World Famous, Thanksgiving Weekend, Turkey Potpie.

4 cups of leftover turkey
3 med potatoes
7 med carrots
1 med butternut squash
1 fennel bulb-sliced
2 med yellow onions-sliced
2 sticks of butter
1/2 cup flour
4 cups chicken broth
1 cup heavy cream
1 bag frozen peas with pearl onions
Salt and Pepper to taste
1/2 recipe of Martha Stewart's Pate Brisee (freeze the other half to use later)

1. Make the pie dough (Pate brisee) and put into fridge to chill.
2. Chop turkey into bite sized pieces. Set aside.
3. Peel and chop potatoes, carrots and squash.
Place in a dutch oven, cover with water and bring to a boil.
Boil hard for 10 minutes.
Drain veggies and set aside.
4. Using the same pot, melt butter.
Add onions and fennel and saute till soft.
5. Stir in flour.
6. Add chicken broth and stir well.
7. Continue to stir while adding the cream.
8. Gently fold in the cooked veggies, turkey and peas/onions.
9. You can add up to 1 more cup of cream if needed.
10. Turn off heat.
11. Roll out pie dough and place it on top of the hot filling.
12. Place in oven, uncovered, and bake 1 hr at 350.
13. Get some spoons and enjoy the best potpie you will ever eat!!

Mine bubbled over the crust, but not to worry. It will still be de-lish!

Yes, we have no enchiladas

Last night I made enchiladas for dinner, and invited Pat over to eat with us. Actually, I made a big pan of them so that we could eat them tonight too.


And they were really good. Actually, when my guy took his first bite he commented on how good they were. Then, when Becca's guy took his first bite, he confirmed that they were, indeed, delicious.

Moments later, both guys had their heads in the pan licking up the last of the sauce. And, that was the end of the enchiladas.

So, we are having roast beef tonight.

But here is the enchilada recipe, just in case you want your guy to be happy too.

1 generous pound of ground beef
1 med onion- chopped
Cook beef and onion together until meat is no longer pink. Drain.
4 cloves of garlic, minced
1/3c olive oil
1/3c flour
2c beef broth
2 cans tomato sauce (8 oz each)
1 1/2 T chili powder
1 1/2 t cumin
1 t sage
1/2 t salt
2c grated cheese
corn tortillas
Saute garlic in oil until soft. Add flour and mix well. Stir in broth and whisk until smooth. Cook until thick and bubbly. Add tomato sauce and spices. Heat through. Add 1 c of sauce to the bottom of your baking pan.
Fill warm tortillas with beef mixture. Place seam side down in pan. Pour remaining sauce over enchiladas and top with cheese.
Cover and bake at 350 for 30 minutes, uncover and bake 15 minutes more.
YUM.

Falling for Fall

Over the weekend, Melanie and I attended a mariner's compass workshop. It was fun, and we both got a lot done. We may have even learned a thing or two!

This is my little compass. It is made with some of my all-time favorite fabrics, Sweet Potato Pie by Sandy Gervais. Isn't it just yummy!

I am down to just little bits of the lime, and I don't have much more of the purple either. But, I do still have a goodly amount of the orange. So, I should be able to make at least one more quilt out of these fabrics. Lucky me!

Now, working with these fabrics got me thinking about autumn, which is my absolute favorite season. I love everything about it. The weather, the smells, the colors, the holidays, the way the sky looks, the food, the traditions, my collection of fall quilts, saying "Happy Fall Y'all" to people. Everything. I just love it!
Then, to make me even more fall-crazy, Melanie was drinking this chai tea at the workshop that smelled exactly like autumn. Exactly. And when I say she was drinking it, what I mean is that she made herself a cup of it and then because I was ohhhing and ahhhing over the smell of it, she sat it down by my sewing machine so I could smell it all day. She even reheated it to keep the smell coming all afternoon. Isn't she the best!!
Then on Sunday afternoon, I was still feeling fall crazy, so I dug out my favorite candle (Harvest, by Yankee Candle) and sat it down by my sewing machine while I worked a little more on that compass quilt. Then, that put me in the mood to bake a pumpkin pie. Yum. And that led to a big pot of homemade potato and green chile soup and cornbread. Double yum. And there was even a chill in the air last night, (no big surprise since the weather has been weird all summer). So, it was a perfect little autumn afternoon.... in early August. Lucky me!

And, lucky you, here's the recipe for the soup. It was inspired by the soup they serve at Taco Temple over in Morro Bay. Yummy

3 lg anaheims (or 3 cans of chopped green chiles)
1 lg onion
5-6 lg potatoes
2 carrots (lg, of course-I shop at Costco!)
2 lg cloves garlic
6c water
1c half and half
1t pepper
2t salt
1c (or more) jack or pepper jack cheese.

Peel and chop all veggies. Add water to cover, (you may need more or less than 6c), and spices. Cook til soft. Smash it all up with a potato masher, (you will get small chunks, not a puree). Do not drain off the water. Add the milk and the cheese and heat through. Enjoy.

Rana's World Famous Salsa

Have you ever taken a BBQ to the drive-in?

We hadn't either, until last Saturday. I know it sounds really lame, but it was a lot of fun. We invited a bunch of friends to come out and join us for my guy's birthday. We grilled hot dogs and I made my world famous salsa. Everybody brought along yummy sides and snacks which we set up as a tailgate buffet. Lots of fun, you should give it a try! Although, I recently read that there are less than 100 drive ins left in America. So, you may have to travel a long way to get to one.

Now, every party has it's pooper, and ours was no exception. We actually had a guest who doubted my salsa's world fame. And he even said so. Out loud. Can you believe that?

So, in an effort to silence those who do not think that the Vietnamese have ever actually eaten any of my salsa, I am going to post a salsa making tutorial right here on this little blog. And maybe, just maybe, some sweet quilter from Vietnam who likes to read blogs and has always wanted to make a big bowl of salsa will find this tutorial and make herself a batch. And then, the peanut gallery can just pipe down!

Rana's World Famous Salsa

Start with a bunch of fresh veggies; tomatoes, onions, anaheims, cilantro, lemons and garlic.

Put on a really good CD...


And some comfortable shoes, this is gonna take a while.

Chop up the tomatoes. Forget about peeling them, it is too much work. And unless you are using late season, homegrown tomatoes with thick skins on them, it will not matter.

Squeeze in some fresh lemon juice. Be generous.


Chop up your onions. Be very generous. You don't want your salsa to taste like a bowl of plain old tomatoes.



Chop up your chiles. Now, if you are just going to chop 1 or 2 chiles, skip the gloves. But if you are doing more than that, be kind to yourself and put the gloves on, because your hands will burn for hours after you are finished!

Also, if you want a mild salsa, remove the seeds. If you want a medium salsa leave them all in. And if you want a hot salsa add in some jalapenos or serranos, leaving in some of the seeds


Chop up the cilantro. Never mind about pulling the leaves off the stems. It is too much work and no one but you will even know you bothered to do it.


Chop up the garlic.


Now comes the really important part. Stir it all together and add salt.

No.


Yes.


Be heavy handed here, but not ridiculous. Remember, you don't want this to taste like a big ol' bowl of tomatoes!

Now let it set for a couple of hours. It will get juicy and all of the flavors will blend into a little taste of Mexico. Then all you will need is a big bag of tortilla chips. Enjoy!