Yes, it's that delicious I'm telling you....deliciousness!

Wednesday, January 9, 2013

Thank goodness for recipes on the web.  I found this one at Food&Wine by Marcus Samuelson, one of my favorite Food Network Chopped judges.  This recipe is so stinking easy and delicious that everyone should and must try it.  I just bought some kale and cabbage yesterday and couldn't believe the prices, 76 cents for one bunch of Kale and 50 cents for a green cabbage.  Kale is so good for you!  It has tons and tons of vitamins, see here: http://www.webmd.com/food-recipes/features/the-truth-about-kale

So here's this super easy recipe by Marcus Samuelson

Gingery Creamed Kale and Cabbage

"To balance the heartier dishes on his menu, Marcus Sameulsson stirred ginger and tumeric into this vegetable side dish to give it a kick, then added cream and buttermilk to smooth and soften the spicy flavors.  This easy recipe can be made well ahead of time and would be fantastic with any kind of feast-including Thanksgiving."

Salt
3 lbs. kale, tough stems discarded
1/4 c. plus 2 T vegetable oil, I used 3 T olive oil, duh!! :)
1 large white onion, coarsely chopped
1 lb. green cabbage, coarsely shredded
1-1/2 T. finely grated fresh ginger
1/2 t. turmeric, I think a tablespoon would work
2 C. heavy cream, I used 2 cups 2% duh!
1 C. buttermilk

Bring a large pot of water to a boil and salt.  Add kale, cook till tender about 6 minutes, drain, cool and coarsely chop.
In a large pot, heat the oil and cook the onion of medium heat until softened, about 7 minutes.  Add the cabbage, ginger and turmeric and season with salt.  Cook over medium heat, stirring until the cabbage is wilted, about 5 minutes.  Add the cream, cover and simmer over low heat, stirring occasionally until the cream (or milk) has thickened.  Stir in the kale and season with salt and cook for 3 minutes, stirring a few times.  Remove from heat and stir in the buttermilk.  Bring to a simmer and serve (I let it get to hot and it curdled but it was still delicious.  So don't walk away at the end of the dish).

Make ahead:  The kale can be refrigerated overnight.  Reheat it gently and stir in the buttermilk shortly before serving.

RIP Zipper...somehow he got out with the dogs
unattended for an hour and was found
dead in the yard Friday when we got back
from my step-mother's funeral in Blackburn,OK.
Chloe cried big time all the way home from Searcy
when we got the dreaded call....
It's been a very, very tough week.  We don't
know if it was an owl, big tomcat we saw in
the yard or our beloved dogs....he will be missed.
oh the tears dang it :(.....I missed my favorite
race in all the land, the 8 mile hill and dale because
I couldn't leave Chloe alone...and I missed our
annual Smith Staycation that night at Alexis' house....
I peeled myself out of bed Sunday for church,
I'm so glad I went but I was not short of tears...

This is super easy and low fat the way I made it.  And for the record, it reheats beautifully and tastes great.  I don't blog much about my love of leftovers, this one is a great example of reheating vegetables! :)

Brussels Sprouts, Birdeye

Just into the pan....I love, love some Brussels Sprouts

Every fall I clean out the garden and get some major
composting on....here's what I got today!

Because our girls love to dig, nest and
fluff up the dirt, I decided to cover my newly
planted turnip greens, spinach, onions and
lettuce..and for Gumball's sake.  Jackie
and Chloe's horrible, horrible dog eats
trash, couches, anything stacked, bibles,
boxes, straps etc, etc.  Gumball
is truly a horrible Birdeye dog...that's a fact!

We got a good rain recently....

Winnie Bob had a burning bush planted in the
front, it turns this red every fall....

Friday, November 16, 2012

No, I didn't grow these...Paleease!  I give a shout out to all the farmers around us that do grow these little, delicate deliciousness cabbages....Becca Jackson made these a year ago or so after a bike ride and they were SO good that I got hooked on them.  I found this recipe off My Recipes.com:

6 slices center cut bacon chopped (I used 3 slices regular bacon)
1/2 C. sliced shallot (don't dice like me, they get too small)
1-1/2 lbs. Brussels sprouts, trimmed and halved
6 garlic cloves, sliced
3/4 C. chicken broth
1/8 t. salt and pepper (this is key, I'm telling you)

Heat a large nonstick skillet over medium high heat and add bacon and saute for 5 minutes (I did 10 so it was crisp).  Add garlic for 4 minutes stirring frequently add the chicken broth and bring to a boil and then cook 2 minutes or until the broth evaporates and the sprouts are crisp tender, stirring occasionally.  Remove from heat and add the most important things the salt and pepper to taste of course.

I will say that these sprouts are also delicious left over, don't be afraid to reheat the deliciousness....:)

Slow roasted tomatoes, Birdeye

Just before gettin them in the oven...makes the house smell
fresh and wonderful!

These are the beauties from the Walker's...I don't roast those
green ones, they will ripen on my counter top in a few days

Wednesday, October 26, 2011

We've been blessed with tomatoes here in Cross County from the Walker's, who live right down the road from me.  I buy tomatoes for $5, look at all of them!  When I have too many at one time, I'll slow roast them in the oven.  I use them for breakfast with egg whites and tobasco.  It's delish, quick and super low-fat.  I also use them on sandwiches (after you get the water out) and it adds a fresh component to any sandwich.  Here's how I roast them:

8 tomatoes, cut in half and seeded
Equal amounts of sugar, salt and fresh ground pepper
Dash of Olive Oil

Get tomatoes on a jelly roll pan.  Add seasonings then the olive oil.  Roast for 2 hours on 200 degrees.  Let cool and store.  There will be a ton of water in the pan even though you've seeded them.  Tomatoes are 93% water, isn't nature amazing?!  These tomatoes will keep refrigerated for a week.  Enjoy!  :)

Mom and Gary's Gourmet Asparagus...

Gary seasoning the asparagus

After seasoning the asparagus, you add the shaved Parmesan-Reggiano Cheese

On our way to take cousin Audrey home, a wild turkey crossed the road...

I told Chloe and Audrey to call to it like we were a chicken...next, he starts fluffing up that back end...

Now it's show time...these photos are seconds apart...

Chloe and Audrey, one year apart...they pick up where they leave off...I love that!

Grandad ordered new baby chicks to add to our four laying ladies...

These are exotic chicks but are to lay regular size, brown eggs.  Chloe's been selling eggs for $1 a dozen now for nearly two years....

Saturday, May 21, 2011

Birdeye's World Cycle to Work Day, May 20, 2011

My mom is cleaning out a bunch of stuff so my mother-in-law, Jeanie and I loaded up Chloe, the big cow trailer and headed to Oklahoma City then, Jeanie was off to Blackwell to see Great Grandmother Wilma.  We headed to Oklahoma after we all took part in World Cycle to Work Day.  It was a great experience and Kara and I hope to make it an anuual trip.  We had one close call, Martin getting run over by a minivan backing out of its driveway, but overall it was a good experience.  I learned that I've been riding in the wrong gear now for more than 2 years...yes, I'm a loser!

Now to the fabulous dinner.  Mother marinates fresh asparagus in a ziplock bag with olive oil and Mrs. Dash for about 10 minutes.  Then it's grilled and tossed with shaved Parmesan-Reggiano cheese and salt and pepper.  Lemme just say, it was delish!  I loved it, it wasn't over seasoned and the cheese added a special kick to it.  Mom served it with fresh grilled salmon, a salad with feta and bacon and fresh baked bread, delish from her kitchen in Edmond.  It was wonderful and great flavors.  Mom's always been a fabulous cook, I wish I could cook like her.

I had to add photos of a wild turkey in Edmond, apparently he lives in their neighborhood.  Chloe and Audrey were cooing to him like a chicken and he started fluffing and gobbling, just cracking us up.  She was thrilled to get home to her 6 new baby chicks.  Aren't they cute? 

Chloe's watching Spirit, stallion of the cimmaron tonight (thank God we still watch these cartoons) and eating popcorn with chopsticks, cracks me up!

I should wrap up our vacation blog soon!

Oh dear...popcorn and chopsticks....lol!

Lolly's Spinach Casserole

Sunday, January 17, 2010

After a phone call Friday evening that Lolly Shaver had passed away, I was determined to make an ode to her. I visited Lolly on New Year's Eve after making an appointment to go by and see her. Christmas Eve she made the announcement that she was receiving hospice care after over 13 years of fighting ovarian cancer. Our visit was easy and really beautiful as we watched, from her bedroom full of windows, a family of deer passing by along the hills. Her husband Wes would come in and check on our visit from time to time and it was brought up about how much I adore this recipe. She smiled and was surprised that I remembered, step by step, the making of her Spinach Casserole. She laughed as she remembered making it a few years ago with one of Wes' sisters, who dumped out the liquid used to make the sauce, and said, "well, that's just how it was". And that visit was refreshing and sad of course, as I realize now that was the last time I saw her. She got out of her bed to hug me as I continued having no luck fighting back the tears, and said, "this is what it is, I'm fine. Thank you for doing what you do, it's wonderful. I love you". I thought, my goodness, even in her condition knowing she would succumb to cancer, was still making statements like that.

One more Kleenex here and I'll post this fabulous recipe. It will have to replace the easy spinach recipe I made on Thanksgiving in this blog. This is just two more steps to the super high fat and easy casserole I made for Kara's Thanksgiving feast. Today at her funeral (Tuesday, January 19), I was amazed at the graveside service, that our church pastor said this past Sunday, she wanted it to be only 5 minutes without a tent and astro turf. It was beautiful and perfect. Lolly was a Christian, wife, mother, librarian, artist, gardener, grandmother and my friend. She, Wes and Grac came to Jackie and I's wedding in Oklahoma City 17 years ago. I loved her grace, sense of humor and above all, her love of family. I miss her.

An ode to Lolly, Lolly's Spinach Casserole

2 packages frozen spinach, thawed, reserving all the liquid
4 T. butter
4 T. flour
1 C. spinach liquid, or more for smoothness
2 T. chopped onion
1 package Jack Jalapeno cheese, cubed
1 T. Celery Salt
1 T. Worcestershire
1 T. Garlic Salt
Salt and pepper, to taste
1/4 C. Bread Crumbs, I used Progresso Seasoned Crumbs today

In a small pan, melt the butter and cook the onions until soft. Then add the flour and spinach liquid and cook making the sauce smooth out into a sauce. Then add the cheese and seasonings and top with bread crumbs and bake 20 minutes at 350 degrees.

I made this Sunday as a side for Harmon and Jeanie's birthday dinner, Kara and I split the menu. I made Blackened Salmon, this spinach, roasted new potatoes and Kara made two loaves of wonderful homemade bread and creme brulee. For an appetizer snack, which Jeanie doesn't care too much for appetizers, I made an olive tapenade with goat cheese on toasts.

I am proud to say I own a watercolor of Lolly's of the Smith farm that will be her legacy in my home.

Thanksgiving at Birdeye

Kara's First Thanksgiving Feast

What a wonderful lunch! The beauty of today was Kara had PLENTY of help in the kitchen, that's her mother Polly, our mother-in-law Jeanie, Emmy, her fabulous sister and of course Martin, who I caught on the couch with a glass of cab when I got there. Pic #1 is her fabulous table.

I loved going to her house at 1:30 p.m. with Polly's casserole that Harmon brought to my house, around the corner, to bake at noon...yes, Kara's lunch was scheduled for noon...humm...they ran out of oven space.

At 12:45 I called to see if they were ready to eat at Kara's second predicted meal time, they said no, just come at 1:15 with the casserole late...so I did, and later I found out that Kara's Inaugural Turkey didn't go into the oven until after 9 am....well let's do the math....we sat down for lunch at 2:45. Yes, I'm glad Jackie, Chloe and my diabetic self had a snack when we realized that lunch would be late! Fun times at Birdeye!

The hit of Kara's fabulous table was her mother's Asparagus Casserole that was from her mother's cookbook from many years ago. It boasted almonds, marinated artichokes, cream of mushroom soup and the like...OMG, unbelievable, and a HUGE distraction from the turkey and dressing that we all came to eat. I will add the recipe when I get my hands on it. Kara's turkey was super moist, which was awesome as she was a first-time turkey cooker. Her mother also made the rolls, pic #2. We cringed when Polly announced her cookie sheet of rolls couldn't fit in Kara's narrow oven and she said, "Let's bake them at Keeli's", Jeanie quickly stepped in and removed a rack in the oven and placed that cookie sheet in the oven slanted. Very inventive until the rolls slid off the end and baked unevenly. They were good yeast rolls, nonetheless.

By the way, on the buffet was turkey, dressing (I did miss Winnie Bob's dressing with rice and tons of rubbed sage), green bean casserole, asparagus casserole, spinach casserole, gravy, rolls, cranberries (they were fabulous by Jeanie), mashed potatoes and of course a relish tray. It was a beautiful table with lots of great conversation, one of which was all about Martin's stay in the hospital in Jonesboro with his appendix and complications. Yes, Jackie huffed and cringed and blew out his nose in horror of reliving Martin's February stay in the hospital and near death experience. Fun times, talking about near death experiences....that's what family is all about, right? Pic #3 is the plate of samples of all of it.

Pic #4 is Stella, 2-1/2, Chloe, 8-1/2 and Whit, 5 years old, yes all toasting Thanksgiving with Cranberry except Whit, he had some Cabernet...no joke...Chloe said he wasn't old enough to drink, "you have to be 21", she said.

Happy Thanksgiving!

A huge thanks to Polly, Kara's fabulous mother, for sharing this timeless recipe from her family. I can't wait to make it, it is delish!

Artichoke Asparagus Casserole

1 large can asparagus tips
1 can artichoke hearts, slice
2 C. cracker crumbs
1/2 butter
1/2 lb. grated cheese
1/2 c. almonds or pecans, I think she used almonds
1 can cr. of mushroom soup
salt and pepper to taste

Grate cheese and mix with cracker crumbs. Add liquid from asparagus to soup. Put layer of crumbs and cheese on bottom of casserole dish, a layer of asparagus and artichokes and sprinkling of nuts. Dot with butter, cover with soup. Repeat until all ingredients are used with a layer of cheese and crumbs on top. Decorate with whole blanched almonds and bake at 350 degrees for 20 minutes. This is excellent and can be prepared the day before it is to be baked and served. Recipe by Miss Charles Jones

Baked Spinach

A side to Thanksgiving...

Per Kara's sister Emmy's request, Emmy is the bomb.com., Kara had to ask me to bring the Spinach Casserole that overflowed last Christmas Day in her oven and caused quite a mess including her smoke alarms going off, no kidding. But I made it, and in my own oven, and boy is it easy and tasty.

Spinach Casserole (from First Baptist Church 90th Recipe Cookbook, Weatherford, Oklahoma, my grandparents' church)

2 pkg. frozen spinach, chopped (10 oz each)
1/2 C. margarine (I ALWAYS use butter, why would you EVER but all that polyunsaturated mess into your body?)
8 oz. cream cheese (I don't use lite here)
Celery Salt (I always use 1 t.)
Onion Salt (I never have this but use 1/2 t. onion powder and 1/2 salt)
Minced Onion (I never have this dried, I use 2 T. fresh grated white onion)
Grated Parmesan Cheese
1/4 C. chopped fresh Jalopenos, I did leave this out today, just in case of any IBS..

Defrost spinach and blot out excess moisture. Melt butter and cheese together (I do in microwave 1-2 minutes), add remaining ingredients but Parmesan Cheese, add in spinach in a huge bowl and but in buttered or Pam'd casserole dish and top with Parmesan Cheese. Bake 325 degrees for 30 minutes. (uncovered)

Wow, you only need a tablespoonful of this goodness on your plate with everything else at Thanksgiving. Easy, inexpensive and really good.