Home of the Heart Recipe Blog

Sweet Potato Medallions

4/18/2018

Why go to all the trouble to slice sweet potatoes in fry strips when you can simply slice them into rounds? This method occurred to me one day, and is so much easier. I plan to use it from now on. My other twist to this recipe is the addition of my Parmesan Herb Mix.

Just be sure to make lots of these, because they're addictive.

Serves: 4-6 Preparation time: 15 minutes Baking Time: 30 minutes

Ingredients
1 to 1 1/2 pounds sweet potatoes (large ones are best)
1/4 cup olive oil
1/2 tsp sea salt
1/2 teaspoon paprika
1/4 Parmesan Herb Mix

Directions
1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil
3. Peal the sweet potatoes. Cut into medallions (rounds) about 1/4 inch thick.
4. Measure oil, salt, paprika, and cinnamon into a container with a tight fitting lid.
5. Add the sweet potatoes and seal the container. Shake well to thoroughly coat the medallions.
6. Spread the potatoes out onto the baking sheet in a single layer.
7. Bake for about 30 minutes, turning every 10 minutes until slightly browned.
8. Transfer immediately to a paper towel lined plate and let drain for a couple of minutes.
9. Serve warm.

I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
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Old-fashioned Pickled Eggs

4/2/2018

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A day or two after Easter is the perfect time to use up those leftover hard boiled eggs. You might have seen them in delicatessens, but I'm guessing you've never tried making them yourself. Pickled eggs are simple to make and handy to include in such dishes as salads, egg salad sandwiches, and deviled eggs, as well as a enjoying them as a high protein snack. Or serve with crackers, cold sliced meats, and cheeses. You'll no doubt find other combinations as well.

The pickling seeps into the center of the egg in about a day, but the longer they're in the brine, the more vinegary they taste. Once pickled, you can store the eggs in the refrigerator for up to a month. Adding pickled beets and their juice to the jar will produce pink eggs.

One dozen hard boiled eggs Preparing and cooking the brine: 20 minutes Pickling: 24 hours to 4 weeks

Ingredients
1 dozen hard boiled egg, peeled
2 cups apple cider vinegar (about)
1 small onion, thinly sliced
1 1/2 teaspoon mixed pickling spice
1/2 teaspoon whole black peppers
1/2 teaspoon mustard seed
1/2 teaspoon salt

Option: 1 pound pickled beets with juice

Directions
1. Mix spices and vinegar in a pan and bring to a boil. Simmer uncovered over medium-low heat for 15 minutes.
2. Pack peeled, hard boiled eggs and sliced onion in a 1 to 1-1/2 quart wide mouth jar.
3. Pour vinegar mixture over eggs until covered, adding more vinegar if necessary.
4. Let cool, then cover tightly and refrigerate for at least 24 hours before serving. The flavor will intensify as the eggs age.
5. Adding pickled beets and their juice to the jar will produce pink eggs.

I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
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Nutritious Pancakes

3/18/2018

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Have you ever wondered how healthy regular pancakes are? As yummy as they are, you and I know that all that white flour used to make them is not the best way to get your daily dose of vitamin and minerals. Make these easy, delicious pancakes from your own Nutritious Quick Bread Mix, and you'll be doing right by your body and your taste buds.

Makes: 10, approximately 4 inch diameter pancakes Preparation time: 30 minutes

Instructions
1 large egg
2 tablespoons canola or grapeseed oil
1 1/2 cup milk or almond milk
1 1/2 cups Nutritious Quick Bread Mix

Directions
1. Beat egg in a medium bowl
2. Stir in milk and oil.
3. Add the Nutritious Quick-bread Mix and stir moderately until big lumps are gone.
4. Heat griddle to medium-high heat. Fill a one-quarter measuring cup with the batter and pour it on the griddle for each pancake. Brown on both sides and serve hot.

I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.

Good cooking to you,

Linda

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Nutritious Waffles

3/9/2018

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Thank Adelle Davis, America's nutritional guru to the hippie generation, for these yummy and decidedly nutritious waffles. (see Nutritious Quick Bread Mix)

Makes 2, 8" x 8" waffles Preparation time: 30 minutes

Ingredients
3 large egg yolks, beaten
1 cup milk or almond milk
1/2 cup canola or grapeseed oil
1 teaspoon salt
2 cups Nutritious Quick Bread Mix
3 large egg white
Variations: Add chopped nuts and or berries to the mix

Directions
1. Mix together all ingredient except the egg whites until smooth.
2. Beat until stiff the egg whites and fold into above mixture.
3. Brush the waffle grill with a little oil.
4. Pour the batter onto the waffle iron so that it almost reaches all the edges.
5. Cook until the waffle iron light goes out. The waffles should be toasty brown. Add more batter to the iron to make a second waffle.
6. Serve with your choice of toppings, like berries, applesauce, peanut butter, whipping cream, etc.
Note: You may want to gently stir in a little more milk if the mix seems too thick.

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Nutritious Quick Bread Mix

3/9/2018

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Save money and use only the most nutritious ingredients by making your own quality quick bread mix. This recipe came from Adelle Davis' cook book, Let's Cook It Right first published in 1947 and updated in 1970. I met Ms. Davis, who was a health food guru for the hippie generation, when I was a student at the University of New Mexico.
Quarkwatch.org describes her as "the first 'health authority' among modern food faddists who had a formal professional background." Her other books are Lets Eat Right to Keep Fit, Let's Have Healthy Children, Let's Get Well, and You Can Get Well. She is especially known for her "Perfect Turkey."
Davis' ideas had a profound influence on me, and I still refer to her books. Her Quick Bread Mix is one of my favorites. I always keep it handy in the fridge for waffles, pancakes, and other applications.

Makes 11 cups of mix Preparation time: 15-20 minutes

Ingredients
6 cups whole wheat flour
2 cups soy flour
1 1/2 tablespoons salt
1/3 cup baking powder
'2 1/2 cups wheat germ

Directions
Combine all ingredients and mix together.
Keep unused mix refrigerated
This mix can be use in many guick bread recipes. Just substitute this mixture for the flour, salt, and leavening ingredients.

Try these Nutritious Waffles and Nutritious Pancakes using this mix.
I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
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Galette, Rustic Fruit Tart, or Torte

2/16/2018

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Fruit Galette

"Galette" or "rustic fruit tart" or "torte"? This dish has been called all three. I don't much care which one is accurate, and I'm betting you won't care either when you discover how delicious and easy these one-crust "pies" are to make.
Speaking of crust, I've seen several recipe variations, but being pressed for time, I've chosen frozen pie crust. I simply thaw it, unroll it, and fold it over the filling. Easier than pie, if you get my humor. The filling can be just about any fruit you have on hand. I love how the blueberries lend color to this pear and apple rendition.

While baking, this dish will fill your kitchen with a heavenly fragrance.
Servings: 6 Prep: 25 minutes Bake: 40-45 minutes

Ingredients
Pre-made refrigerated rolled pie crust
About 1-1/2 pounds of fruit like:
2 large apples, *peeled and thinly sliced
1 medium firm pear, *peeled and thinly sliced
!/2 cup fresh or frozen blueberries
2 tablespoons cornstarch
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup sugar
2 tablespoon fresh lemon juice
2 tablespoons butter (optional)

*Peeling is an option.

Instructions
Preheat oven to 375 degrees.
1. Unroll pie crust and place in the bottom of a 9" pie pan with the sides hanging over the edge.
2. In a large bowl, combine the prepared fruit.
3. In a small bowl, combine the cornstarch and spices.
4. Pour in the lemon juice while stirring. Stir until smooth.
5. Stir in the sugar.
6. Add to the fruit mixture and stir gently to coat. Spoon this mixture over the pie crust.
7. Fold the edges of the pie crust inward, leaving the center uncovered.
8. Bake for 40-45 minutes until the crust is golden and the filling is bubbling.
9. Remove from oven and let cool slightly before serving. If desired, top with the butter while cooling .
10. Serve warm with whipping cream or ice cream.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
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Black Bean Tortilla Casserole

2/6/2018

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This hearty vegetarian dish was a big hit with our meat-loving pot-luck group last night. I wasn't surprised, as I've served this dish several times, and the resulting praise is always the same. You can choose from a variety of suggested toppings to please your crowd.

Servings: 10 Serving Size: 1 cup Preparation time: 30 minutes Baking time: 30-35 minutes

Ingredients
2 cups chopped onion
1 medium chopped green pepper
2 medium minced garlic cloves
2 tablespoons olive or grape seed oil
28 ounces canned crushed tomatoes
2 cups salsa
2 teaspoons crushed cumin seed
48 ounces (3 cans) black beans, drained
8 pieces corn tortillas
12 ounces grated Mexican cheese
Optional topping ingredients
2 medium sliced tomatoes
2 cups shredded lettuce
1 cup chopped green onion
sliced pitted black olives
plain Greek yogurt
sour cream

Directions
1. In a deep, heavy-bottomed pan, sauté onion, green pepper, and garlic in the oil until vegetables are soft.
2. Add the undrained tomatoes, salsa, and cumin. Bring to a boil and reduce heat.
Simmer uncovered for 10 minutes. Stir in beans.
3. In a 13 x 11 x 2-inch baking dish, spread one-third of the bean mixture over the bottom.
Top with half the tortillas.
Sprinkle half (6 ounces) of the cheese on top of the tortillas.
Top with one-third of the bean mixture.
Top with the remaining tortillas.
Top with remaining one-third of the bean mixture.
(Put aside the remaining cheese.)
4. Bake in a 350 degree oven for 30-35 minutes until heated through.
5. Sprinkle with remaining cheese and let stand for 10 minutes.
6. Before serving, you may top with any of the optional ingredients.

I hope you enjoy this recipe. Leave a comment here to let me know if you've tried this dish and how it turns out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
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Moroccan Carrots

1/18/2018

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"Unusual flavor with these carrots," commented one of our potluck friends. "It's really quite good."
There were nods around the table. This is one of my favorite cooked carrot dishes, but it is different and I wondered how my friends would respond. I now know it will be welcomed anytime I feel like making it. I suspect you'll enjoy it too.

Servings: 6 Serving Size: 1 cup Preparation time: 30 minutes

Ingredients
8 medium carrots, sliced lengthwise
*1/4 cup red wine vinegar
4 medium garlic cloves, crushed
1 tablespoo cumin seed, crushed
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup parsley, chopped
Option: Use cilantro instead of parsley

*If you don't have red-wine vinegar, you can substitute with balsamic vinegar.

Instructions
1. Bring water to a boil while slicing the carrots and preparing the parsley by tearing off the leaves and chopping with pizza cutter.
2. Add carrots to the water and boil for six minutes, just until tender. Drain, and place carrots in a container with sides.
3. Whisk together the oil and vinegar. Add the garlic, cumin, paprika, salt, and pepper and stir.
4. Pour the dressing over the carrots and stir in the parsley. Let marinate at room temperature for 30 minutes or refrigerate for longer marination. May be served warm or cold.
If you have leftovers, pour off the marinate before placing in covered container in fridge.

I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Santa's Kitchen Gadgets

12/30/2017

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Santa knows how much I enjoy cooking and experimenting with new dishes. He gave me some cool kitchen gadgets this year.

Immersion blender

From the moment I learned about immersion blenders, I wished I had one. Fortunately, Santa was able to find just what I wanted without him having to spend a bundle. So far I've used it to puree chunks of zucchini in a pot of turkey broth, and to whip up egg whites for Belgian waffles. I expect to continue to find this gadget in regular use in my kitchen.

spiral veggie slicer

You've undoubtedly heard of my huge success growing zucchini this year. Santa knows one of my favorite recipes is Zucchini Alfredo. This little baby ought to help make the zoodles in a jiffy. Also recommended for cucumbers and carrots. I'm sure I'll be experimenting with other vegetables from my 2018 garden as well.

Rev-A-Shelf

Santa was probably spying on me as I grunted and groaned getting loaf pans and other cookware out from the back of a base cabinet. I was pleased when he delivered one shelf for the bottom and another to replace the top shelf. He's promised to return someday soon and install them.

Touchless faucet

I admit this faucet is not exactly a stocking stuffer and Santa did not deliver it this year. He knows our current faucet is failing, but I suspect he's hoping this will go on sale sometime in the new year. Maybe he'll tip off the Easter Bunny.

Smart Ice Cream Scoop

We haven't received all of our Christmas gifts yet, so we're hoping Santa has relayed our hint to certain someones that we'd love this scoop. If not, we'll likely buy it for ourselves, as our potluck group has been teasing us about the inefficiency of our current one.

Did you receive any kitchen gadgets this Christmas? My readers would love to hear about your favorites and one's you'll probably be returning or donating to a charity of your choice.

Good cooking to you,
Linda

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Russian Tea

12/24/2017

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This hot spiced tea is regularly requested by family members during the winter months. Why it's called "Russian" tea, I have no idea. What I do know is that it tastes wonderful and is full of Vitamin C, helping to ward off colds and other maladies.

I have a habit of saving containers, like the one in the photo, that I use to send this mix home with friends and relations. I also keep the powdered orange drink which I buy in the bulk, on hand in the pantry. Unless you can find instant iced tea that's non-caffeinated, you might not want to make this tea for young children.
I've yet to meet anyone who doesn't like this drink.

Servings: 32 Serving size: 2 tablespoons Preparation time: 15 minutes

Ingredients
3 cups Tang or other instant powdered orange
drink
1 cup instant iced tea
1 tablespoon cinnamon
2 teaspoons ground cloves

Directions
1. Mix together all the ingredients.
2. Store in a jar or other air-tight container.
3. Add 2 tablespoons (or more) to one cup of hot water.

I hope you enjoy this recipe. Let me know if you've tried it and how it turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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