Borek

 Spinach Borek

one package of Puff Pastry dough , defrosted.

1/2 red onion, diced.

1Tbs olive oil

Large package of fresh organic spinach

1/2 c pine nuts

1 c. Fontina cheese

1 egg lightly whisked

1 egg whisked thinned with a splash of milk

salt and pepper

Preheat oven to 400.

In a pan saute onions with olive oil for a few minutes, add spinach and pine nuts until wilted and pine nuts are toasted, sprinkle with salt and pepper to your liking... take off heat, and cool

In a separate bowl, mix 1 egg slightly whisked with 1 c. Fontina cheese, add in spinach/onion/pine nuts.

On a flat baking sheet, roll out puff pastry cut sheet in half so it's about  6" x 8''... take half the mixture and spread it evenly across dough.  Start rolling, and with other egg diluted in milk brush with pastry brush the crust as you roll it up, leaving seam at bottom of the roll. Pinch ends to seal, cut a few slits on top to let out steam and continue to brush egg over entire roll.

Roll out other dough and do the same. Makes two.

Bake at 400 until pastry is lightly golden brown. about 15 minutes.

Everyone in this house LOVED these... Including my 11 year old daughter whose favorite thing is spinach pie.. She helped make these! Easy, fast and delicious!

Beef Broth

• Oven-roast 2 - 3 pounds of soup bones from 100% grass fed beef, free of added hormones and antibiotics. Roast bones at 350 degrees F, for approximately one hour, or until meat on bones is mostly done.
• While bones are roasting, fill 12 quart stock pot 3/4 full, and bring to a full boil.
• When meat on bones is mostly done, place bones in boiling water. Add the fat and drippings from the pan the bones were cooked in.
• Add 1/4 Cup Apple cider vinegar to leach the minerals out of the bones and make them available for your bones and joints
• Add 2 whole, peeled onions. (White, yellow, or red - your preference).
• Add at least 5 cleaned, whole celery stocks, with leaves on. Add more if desired
• Add 5 small, whole, peeled garlic cloves
• Add 1/2 teaspoon of pepper
• Let boil at hard boil for about 15 minutes, then turn down to simmer
• Let Simmer for 2 - 3 hours
• Remove from heat and strain through a colander or strainer, serve warm to the patient

Cinnamon pancakes in a jar

Dry Mix Ingredients
3 cups all-purpose flour
4 teaspoons ground cinnamon
2 1/4 tablespoons white sugar
2 tablespoons baking powder
1 1/4 teaspoons salt
To Make Batter Combine 1 1/3 Cups Dry Mix With the Following:
3/4 cup milk
1 egg
2 tablespoons vegetable oil
Directions
In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Julia Child's Vegetable soup with pesto.. heaven.

LOVE LOVE LOVE this soup... I make my veggie soup up as I go, But I always use the PISTOU.... oh so good!!

Ingredients:

Soup

3 quarts water

2 cups diced waxy potatoes

2 cups diced carrots

2 cups diced onion or white of leek

1 tablespoon salt

2 cups canned white navy or kidney beans, drained

1/3 cup broken spaghetti

1 slice stale white bread, crumbled

2 cups fresh green beans, trimmed and cut into 1-inch lengths

1/4 teaspoon freshly ground black pepper

Optional : pinch of saffron

Pistou

4 cloves crushed garlic

4 tablespoons tomato paste

1/4 cup chopped fresh basil

1/2 cup grated Parmesan cheese

1/4 to 1/2 cup fruity olive oil

Directions:

1) To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add white beans, broken spaghetti, bread, pepper and saffron to the soup and simmer for 10 minutes. Add the green beans and simmer 5 to 10 minutes more, until they are cooked through but still crunchy. Again adjust salt and pepper to taste.

2 ) To make pistou: While the soup is simmering, place the garlic, tomato puree or paste, basil and cheese in a soup tureen or another pot. Pound to a paste with a wooden spoon, then beat in olive oil, drop by drop.

3) To finish and serve: Whisk a cup of hot soup into tureen containing pistou. When smooth add rest of soup and stir well to combine. Serve hot with French bread or croutons. Yield: 6 to 8 servings.

Peanut Butter Pie

Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Kraut in a jar

To make a quart (approximately) of sauerkraut

1 head of cabbage, cored and finely shredded

1 tablespoon good salt (kosher is okay, sea salt is better)

1 teaspoon carraway or fennel seeds

1-3 tablespoons of distilled water

Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit. Pack it into a quart jar, using the end of a wooden spoon to really force it down. Top it off with just enough water to cover. Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.

Kraut in a jar MN way...

1 quart water

1 cup salt

1 pint vinegar

6 heads cabbage, shredded

heat all of the above ingredients except cabbage

Shred cabbage, cake pan full at a time, pack cabbage in jars as tight as possible

burping it as you go.(poke it down with a wooden spoon to get the air out)

pour the hot liquid over making sure to burp(poke it down with a wooden spoon to get the air out) 

wipe rim of jar clean and put lids on, keep out of sun, keep in garage and out of site for 1 1/2-2 months for fermenting... makes 12 quarts

Carrot Zucchini Muffins

CARROT ZUCCHINI MUFFINS

• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups finely shredded unpeeled zucchini
• 1/2 cup finely shredded carrot

top with pecans and chocolate chips and watch them disappear....

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.