Tempeh Potato Salad

This is an easy side dish and perfect for spring and summer. Traditional potato salad can be heavy but this lighter version is great for vegetarians, even vegans.

2-3 pounds of potatoes, washed, peeled and cut into chunks

Put potatoes in large saucepan of water, boil as you would for mashed potatoes about 15-20 minutes, drain and set aside.

Next:

1 package Tofurky Tempeh, cut into cubes

½ cup chopped onion

Saute the tempeh and onion in a little olive oil until tempeh is brown and onion are softened, set aside to cool.

In a large bowl combine:

1 ½ cups of Veganaise (a vegetarian mayonnaise), you could use your favorite mayo or Miracle whip

1 Tablespoon vinegar

2 Tablespoons mustard

1 Tablespoon Mrs. Dash seasoning

1 teaspoon salt

½ teaspoon pepper

Stir in the tempeh and onion, then the potatoes. I like to add a can of sliced drained black olives. If you like a little heat, a sprinkle of Cayenne pepper will spice it up nicely.

To give it southwestern flare, add a can of diced green chilies. A chopped bell pepper adds good color and texture.

Let it cool in the bowl, stirring occasionally to release the steam. Store covered in the fridge.

Easy: American Three Bean Salad

This side dish goes together very quickly and is perfect to make ahead for the next day’s picnic, potluck or summer BBQ.

Ingredients:

1 can cut green beans, drained

1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

½ cup chopped onion, soaked in a bowl of water for five minutes, then drained

½ cup veggie oil

½ cup red wine vinegar

½ to ¾ cup sugar (use ¾ if you like your salad sweeter)

½ teaspoon dried tarragon

1 teaspoon salt

A few turns of the pepper grinder, to taste

In a large glass bowl add green beans, garbanzo beans, kidney beans and chopped onion. In a shaker bottle or canning jar with lid, combine the oil, vinegar, sugar, tarragon, salt and pepper. Shake to combine. Pour over the three bean mixture.

Refrigerate until ready to serve, the flavors will combine better if you plan to make it a few hours ahead of time, or the day before. I prepared this early in the morning so when the guys came home for lunch in the afternoon, it was ready.

Easy: Salmon Canapé Spread

This super easy spread whips up fast with ingredients you probably already have. It’s perfect for a variety of canapés or crackers. Rye bread is an excellent complement; I also really liked it on Triscuit Rosemary and Olive Oil crackers.

Ingredients:

1 8oz package of Philly Cream Cheese

1 6oz can of salmon, drained

2 teaspoons lemon juice

1 teaspoon Worcestershire sauce

½ teaspoon dried tarragon

½ teaspoon Mrs. Dash seasoning

2 turns of the pepper grinder

A dash of salt if desired

Simply soften the cream cheese and mix in remaining ingredients. Store in fridge until ready to serve.

Prairie Au Gratin Potatoes

Grease a 13 x 9 inch dish, preheat oven to 350 degrees

6 medium potatoes, peeled and thinly sliced

1 cup shredded cheese (I used the bag of 3 cheese blend I get at Costco)

1 cup heavy cream

½ cup milk

1 teaspoon salt

Freshly ground pepper

Line the baking dish with one layer of potato slices, cover with ½ the shredded cheese, ½ cup of cream and ½ teaspoon salt with a few cranks of the pepper grinder. Repeat layer again and pour the ½ cup milk last over the top.

Bake uncovered at 350 degrees for about 45-50 minutes, or until potatoes are brown and tender.

I served this with a green bean casserole, baked beans and sausage patties.

Easy: American Three Bean Salad

This side dish goes together very quickly and is perfect to make ahead for the next day’s picnic, potluck or summer BBQ.

Ingredients:

1 can cut green beans, drained

1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

½ cup chopped onion, soaked in a bowl of water for five minutes, then drained

½ cup veggie oil

½ cup red wine vinegar

½ to ¾ cup sugar (use ¾ if you like your salad sweeter)

½ teaspoon dried tarragon

1 teaspoon salt

A few turns of the pepper grinder, to taste

In a large glass bowl add green beans, garbanzo beans, kidney beans and chopped onion. In a shaker bottle or canning jar with lid, combine the oil, vinegar, sugar, tarragon, salt and pepper. Shake to combine. Pour over the three bean mixture.

Refrigerate until ready to serve, the flavors will combine better if you plan to make it a few hours ahead of time, or the day before. I prepared this early in the morning so when the guys came home for lunch in the afternoon, it was ready.

Retro Recipe: Sunny Lemon Cake

This is my mother’s recipe. A very simple, quick recipe with outstanding results!

Preheat oven to 350 degrees. Grease a 13 x 9 pan and coat lightly with powdered sugar.

Ingredients:

1 box Lemon Cake Mix

4 Eggs

¾ cup veggie oil

1 package lemon Jello (small box) dissolved in ¾ cup hot water.

Mix all together and pour into prepared pan. Bake for 30-35 minutes.

When it comes out of the oven, poke holes all over it with a toothpick.

Pour lemon glaze all over the cake.

Glaze:

1/3 cup lemon juice mixed with 1 ½ cups powdered sugar.

Let cool completely and serve. It is refreshing lemon yumminess! Perfect for spring or summer gatherings.

St. Patty's Day Peppermint Patties

These yummy york-like treats are fairly simple to make and much less expensive than the packaged treats.

Ingredients:

3/4 cup sweetened condensed milk

1 tablespoon butter

2 teaspoons peppermint extract

3 1/2 cups powdered sugar

Green food tint if desired

Coating:

3 cups of chocolate chips

2 teaspoons shortening

I do advise using a mixer if you have one, this can get tough to mix towards the end.

Combine sweetened condensed milk, butter, extract, tint if using, and start with a cup of powdered sugar. Run the mixer, watching it form a thick dough adding the next cup of powdered sugar and working up to the 3 1/2 cups. You should be able to grab a bit of dough and have it hold together as a ball. You can add a bit more powdered sugar to achieve this if needed.

On a large baking sheet, covered wax paper, roll the dough into tablespoon sized balls. Using the bottom of a measuring cup or small glass, press each ball flat. They'll look something like this:

See how they vary in size? It doesn't matter because you're not baking them. If your house is like my house, some will like being able to get a smaller piece or a bigger piece.

You'll leave these just like they are, uncovered. Let one side dry for about a half an hour, then turn each patty over. Continue this a couple of times, it takes around two hours to dry. This is necessary before you dip them in chocolate, otherwise they may fall apart.

After drying, melt chocolate chips and shortening on the stove on low or in the microwave at 45 second intervals, stirring just until it is melted.

Using a couple of forks for turning and lifting, dip each patty in chocolate, wiping the excess on the edge of the bowl and place them back onto the wax paper.

Place the chocolate covered patties in the fridge until chocolate has hardened, usually 20-30 minutes. Take them out and these will keep at room temperature, although you can keep them in the fridge if you like them cold.

I put some in a glass canning jar with a bit of fabric under the lid and tied a ribbon around it to give as a gift.

Enjoy!

The Seussification of Spring Cleaning

You’ve heard of whistle while you work, it helps the time pass more enjoyably. I seem to have a happy little Dr. Seuss file stuck in my brain and as much as I love to clean, tidy and organize; spring cleaning can be an overwhelming less than cheery task – unless you Seussify it!

Winters done, spring is near

But what is this: look here, look here!

Dust and dirt and grime I see

Where to begin, woe is me!

Grab the broom, Grab the mop

Another trash bag, filled to the top

Scrub brush, toothbrush, nailbrush, must rush

So much to do, my head may kersplush!

Now wait a minute, let’s just see

There must an easier way, must be

Perhaps if I jot it down

That’s the trick, now look what’s abound

Wash the walls, dust the books

Shake the rug, clean out the nooks

Donation piles, never fear

Give to others, that part is clear

Sort the toys by size and shape

Oh now, that’s looking pretty great!

Iron wrinkles, polish the china

Don’t think the kitchen has looked much finer!

Recycle the papers, balance the cash

Finances in order, a bit left to stash

Shine up the windows, rehang the sash

Oops forgot that one, remove the nose smash!

The clock says it’s time, to place out of my mind

The task of spring cleaning, for now you will find

I’ve put on the tea and set in my chair

With a smile and long sigh, I am pleased with my lair.

Lucky Stars St. Patty’s Day Cookies

Preheat oven to 375 degrees, line baking sheets with foil

Cookie dough:

½ cup (1 stick) butter

½ cup butter flavored Crisco

1 ¼ cups sugar

2 eggs

¼ cup light corn syrup

1 tsp vanilla extract

1 tsp almond extract

3 cups unbleached flour

¾ tsp baking soda

¾ tsp baking powder

½ tsp salt

In a mixer bowl combine the butter, Crisco and sugar until smooth. Continue beating, add eggs, corn syrup and extracts. In a medium bowl combine flour, baking soda, baking powder and salt. Add dry ingredients and mix until sticky dough forms.

Turn out onto a generously floured surface and shape into a ball. Cut in half and wrap one half, placing it in the fridge to prevent it from softening too much while you cut out the others.

Roll out dough to desired thickness on floured surface and using a star cookie cutter (or other shape). Place shapes about two inches apart on prepared baking sheet.

Bake at 375 for 6-10 minutes depending on thickness, until light brown. Bake one sheet at a time. Continue the process with the other dough ball. Allow cookies to cool completely before frosting and decorating.

Buttercream frosting:

5 tablespoons butter

1/3 cup shortening

Dash of salt

4-5 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

¼ cup milk

Green food coloring

In a mixing bowl combine the butter, shortening and salt. Add about half of the powdered sugar until blended, then add the extracts, food coloring and alternate the remaining powdered sugar and milk until a nice spreadable frosting has formed. Adjust the color until it’s just the green you want.

Frost cooled cookies and add green sugar sprinkles or candies onto to decorate. Let the kids get in on the creativity and set up a little spot so they can decorate their own cookies.

Irish Buttermilk Bread

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2 cups unbleached flour

1 tsp sugar

½ tsp baking soda

½ tsp cream of tartar

¼ tsp salt

1 tablespoon butter, room temperature

¾ to 1 cup buttermilk

Combine dry ingredients. Cut in butter using pastry blender, fork or fingers. Slowly add buttermilk until you have a sticky dough, start with ¾ and add more if needed. Weather and altitude will vary this amount. Turn the dough onto a lightly floured surface and knead into about an 8 inch round loaf.

Cut a traditional X in the center of the dough. Bake until golden, about 25 to 30 minutes. Best eaten the same day it is made. Great with stews, soups or just a nice slathering of butter. It is lovely toasted the next day with a bit of butter and jam.

Banana Walnut Bread with Crumb Topping

Grease a standard bread pan, preheat oven to 350 degrees.

Bread:

3 ripe bananas, mashed

¾ cup sugar

1 egg

4 tablespoon butter, melted

1 cup unbleached flour

½ cup whole wheat flour

1 tsp salt

1 tsp baking soda

½ tsp cinnamon

½ cup roughly chopped walnuts

Mash bananas, beat in sugar, then egg and butter. Combine dry ingredients and stir into banana mixture just until moistened, fold in nuts. Pour into prepared bread pan, sprinkle with crumb topping (recipe below, you may not need all of the topping).

Crumb Topping:

1 ¼ cups flour

3/2 cup sugar

¼ tsp salt

1 tsp cinnamon

Dash of nutmeg

½ tsp vanilla extract

½ tsp almond extract

1 stick butter, melted

Combine all dry ingredients, stir in melted butter with a fork until combined and crumbly. I often make a double batch of crumb topping and keep some in the freezer, then it’s ready to add to anything, like muffins.

Bake bread at 350 degrees for 55-60 minutes or until toothpick comes out clean. Let sit on a rack and cool in the pan slightly, then turn out and let cool completely before slicing. I found that a straight edge knife rather than a serrated bread knife worked better on this bread and kept the topping in place.

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