1–10 of 98 entries in the category: Recipes

Cold Squash Soup

August 12th

I just heard my dad gag all the way from Texas. My father, while otherwise perfect, is neither a fan of cold soup nor squash. I don’t know how we are related because I could live on gazpacho this time of year, and I love all things squash. You know those people who can’t wait for the pumpkin lattes to come back each autumn? I’m like that, but with butternut, acorn, spaghetti — hell, even zucchini.

What I’m trying to say is we eat a lot of squash at our house. This week: cold roasted squash soup.

Late summer cooking

Late summer cooking

I slow roasted two long crookneck squash, some parsnips and onions with a bit of olive oil and salt and pepper. Then, adding what remained of the turkey chicken broth, I threw it all in the blender with some paprika. It is delightfully good. I added a dollop of sour cream and hot sauce to the top and just drank a jar for lunch. It was cold and rich and a little spicy.

Because that’s how ladies do it. We drink our soup right from the hipster jar.

This is one of several meals I’ve got planned for the week that is bright and cheery and secretly full of so many vegetables, we’ll all be hopping around like Nutmeg (the beloved bunny) soon.

Hip hop,

~K

Posted in
Kitchen Talk, Recipes
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Recipe: Red Mole Enchilada Sauce

August 10th

Do you love the savory, spicy, sweetness of a good mole? Me too. I also love to figure out how to replicate great Mexican recipes at home, with a healthier twist. This mole recipe couldn’t be easier or better for you.

Late summer cooking

What’s the catch? Well, while I do think this recipe is easy, it is a bit time (not work) intensive. Start by making your own broth. I used what was left of our frozen Thanksgiving turkey, some parsnips, celery, carrots, garlic and onion. I let this cook low and slow with bay leaves, peppercorns and a dash of sea salt for several hours.

Does anything make a house smell like home more than broth slow cooking on the stove? NOM. Let the liquid gold cook down for as long as you have the time. I like to make broth on the weekends when I both need to do a refrigerator check up (what do we need for the week? What do we need to eat now?) and have time while I’m working on other chores. I get wrapped up in doing laundry, watering the garden, planning the week’s meals and ironing all while the broth simmers away.

See? Time intensive — definitely. But it isn’t like I’m doing a darn thing after I’ve put it all in the pot other than paying the electric bill.

Late summer cooking

 

Assuming you’ve got at least 2 cups of broth…

Ingredients:

2-3 cups of broth

2 tablespoons olive oil

2 carrots, diced

2 small onions, diced

1 heaping tablespoon of diced garlic

6-10 dried red chiles

1 medium-sized roasted sweet potato

dash of pasilla chile — or cayenne

salt and pepper to taste

Late summer cooking

 

Directions:

This is where the easy part sinks in: Throw it all in the pot. Let it simmer for 30 minutes. Put it all in the blender and blend until smooth. That’s it!

Late summer cooking

Late summer cooking

Late summer cooking
I’m using this sauce to make red chicken enchiladas this week. There is so much of it, we’ll likely use it as a sauce to roast a pork loin too. The sweet potato adds an earthy sweetness that is delightful. I could sit down and eat a bowl of this, topped with a bit of sour cream and Sriracha.

~K

 

Posted in
Domestic Art, Kitchen Talk, Recipes
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Sweet Delivery

April 2nd

Orange Marmalade

It made me very happy to leave this on the doorstep of a close friend. I love being able to share the literal fruits of our garden. This week, I’m cooking orange marmalade pulled pork in the Crockpot. Onions, garlic, a leftover jar of jam, a pork roast, with a dash of cayenne and pepper to taste, for 12 hours on low.

A perfect meal to be eaten on the patio with a kale caesar salad and a glass of ice cold white wine. (Yes. We are still eating all of that kale. And the broccoli is growing back!)

~K

Posted in
Domestic Art, Recipes
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Healthy eating

January 22nd

Healthy dinner

It was Finny who taught me that if you roast your squash with the seeds in tact, the flesh will be sweeter. Sure enough. We’ve been eating a lot of these stuffed acorn squash. They are easy to prep and versatile. This week, I made them with spicy fava beans and brown rice. (And what isn’t better with a dash of sriracha?)

~K

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Domestic Art, Recipes
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Heirloom Eats: Part 2

October 3rd

Ellen asked for those recipes I make all the time. (Thank YOU for all of your amazing suggestions. I’m going to cook and review one a week. Stay tuned.)

Those magical 8 standards in our kitchen:

Mexican meatloaf

Mexican meatloaf

Chicken Enchiladas

Enchi-wawas

Shepherd’s Pie

shepherd's pie

Trupti‘s Chicken Curry

Sunday dinner

16 Hour pulled pork

march 27 015

Turkey pot pie

chicken pot pie with biscuits -- CAOK for a sick friend

Turkey meatballs with yogurt sauce

High Five Meatball Soup

Juliann’s risotto

April cooking

 

Mmmm… mushroom risotto. That is my ultimate comfort food!
Enjoy friends!

~K

Posted in
Domestic Art, Heirloom Hacienda, Recipes
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Heirloom Hacienda Eats

September 25th

Fall cooking

 

I am in a recipe rut. I have 8 down pat: Mexican meatloaf, chicken enchiladas, shepherd’s pie, chicken curry, 16-hour pulled pork, turkey pot pie, turkey meatballs with yogurt sauce, and risotto. What is your favorite go-to dinner recipe? (Extra points if I can make it in the Crockpot, as it is still approximately 1,000 degrees outside and my oven laughs nefariously when I turn it on this time of year.)

 

Dad's 60th

 

Like it did when I made these chocolate cupcakes for our family weekend — and none were eaten. I sent a dozen home with a guest and gave a couple others to friends.

September 22 095

 

Thankfully, the patient pepper plant is still sweetly producing these mild peppers like a champ. They find their way into just about everything.

Fall cooking

Fall cooking

Fall cooking

 

Like this chicken stock. I see risotto in our future. Mmmm… risotto.

~K

Posted in
Domestic Art, Heirloom Hacienda, Recipes
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Always With Us

September 23rd

This weekend was a big one for our family; my dad turned 60 and my cousin Kate got married. My family came in from Colorado and Texas to celebrate both occasions.

Dad's 60th

Friday night we had a dinner for my dad, who of course wanted everything low key and easy. Costco pizza, salad and pie — with surprise guests. My parents’ closest friends joined us for the easy family dinner. It was what Donley dinners often are: a contest of who can tell the funniest story the loudest. We are certainly not a shy bunch.

I made my Grandma Maxine’s peach blueberry pie for dessert — my dad’s favorite:

Dad's 60th

Dad's 60th

Dad's 60th

Dad's 60th

Dad's 60th

Dad's 60th

Dad's 60th

 

Nelson didn’t get pie, but did make sure his grandpa got proper 60th birthday cuddles.

My dad said the pie tasted just like my gram’s, which made me teary. She is still an active character is all of our stories and family gatherings. When I shared a photo of her pie on Instagram earlier this week, I had many ask for the recipe: Peach Blueberry Pie

Also! Kate got married. And was one of the most spectacularly beautiful brides I’ve ever seen. It was such a fun wedding:

Kate's wedding

I’d never been to the Arizona Inn before, but it is gorgeous in that perfect southwestern Tucson way. They said their vows with the sun setting on the Catalina Mountains. The immaculate grounds had lots of wildflowers, cactus and succulents. (I thought twice about sneaking clippings, but the margaritas got my attention instead.) The inside looked like an ode to Frida:

Kate's wedding

Kate's wedding

Kate's wedding

Needless to say, I loved it. It was wonderful to catch up with family too, especially this stinker. My grandfather just turned 88.

Kate's wedding

 

His filter is gone, and he had no problem telling people to “get out of his way” when he approached on his motorized scooter. Ah, family. My grandmother would have loved the weekend. She was there with us in many ways.

~K

Posted in
Arizona, Celebrate!, Recipes
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The Secret Life of Walter Mitty Clementine Cake

May 23rd

The Secret Life of Walter Mitty Clementine Cake

The Secret Life of Walter Mitty Clementine Cake

The Secret Life of Walter Mitty Clementine Cake

The Secret Life of Walter Mitty Clementine Cake

I mentioned the other day how much I loved the movie, “The Secret Life of Walter Mitty.” There is a clementine cake mentioned in the film — one I’ve tried to reproduce.

Ingredients

Cake:

1 cup butter

1 1/2 cups white sugar

8 egg yolks

3/4 cup milk

3 teaspoons vanilla extract

1 teaspoon cardamom

Juice of one orange

Zest of ½ of one orange

1 cup sour cream

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

 

Frosting:

2 cups powdered sugar

1 small can of mandarin oranges, in juice

 

The Secret Life of Walter Mitty Clementine Cake

 

Directions:

Heat oven to 350. Grease large cupcake tins, or a bundt pan. Cream sugar and butter. Add eggs. Slowly add in cake flour, vanilla, cardamom, and remaining ingredients. Bake for 32 minutes (cupcake tins) or 35-40 minutes (bunt pan). While baking, whisk juice from can of mandarins and powdered sugar. Once cakes have cooled, spoon glaze over top, adding a mandarin or two for garnish.

Voila! The daydreaming adventures of where you may end up eating these is up to you. I’m sitting on the beach in Fiji, getting a massage and watching dolphins play in the water. There are a stack of new novels sitting at my side. Nelson is playing in the surf and I’ve got nothing to do but eat magical cake for the rest of the afternoon…

~K

 

Posted in
Domestic Art, Recipes
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Guests are Sleeping Banana Bread

March 27th

Sue's visit

  •  1 ½ cups all-purpose flour
  •  ½ cup almond flour
  •  1 teaspoon baking soda
  •  dash of cinnamon
  •  dash of vanilla
  •  1/4 teaspoon salt
  •  1/2 cup butter – or ¼ cup butter, 1/3 cup sour cream or plain yogurt
  •  2/3 cup brown sugar
  •  2 eggs, beaten
  •  2 cups mashed overripe bananas

Preheat the oven to 350. Cream butter and sugar. Add dry ingredients, adding bananas last. Pour into a greased casserole or bread pan. Bake 45 minutes, or until brown. If possible, pull out of the oven just as house guests are awaking. Serve with coffee, tea or a cup of milk. This bread is especially good with almond butter.

You will be cherished, no matter how hard the mattress was, or, say, how loud the neighbor’s rooster was at 3 am.

Enjoy!

~K

Posted in
Domestic Art, Happy Hippie, Hostess, Recipes
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Recipe: Red Wine Poached Pears

October 16th

Red wine poached pears

Ingredients:

6 ripe pears, cored

1 cup red wine — pinot noir, or something fruity

1/4 cup sugar

2 tablespoons butter

Red wine poached pears

Red Wine Poached Pears

Directions:

Place cored pears in a baking dish. In a sauce pan, whisk sugar and wine, until dissolved. Add butter, mixing thoroughly. Pour over pears. Bake at 350 degrees for 25 minutes. Serve with vanilla bean ice cream. Delicious!

~K

Posted in
Kitchen Talk, Recipes
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