Tuesday, April 29, 2008

Green Chili

This is one of those recipes that is very like the old style cookbooks -- a list of ingredients, a set of techniques, and every time it comes out different!

My husband makes this, and for quite a long time my daughter has wanted us to "write it down!", so last night, as he was putting it together, I took notes.

We like our green chili on the mild side, but if you like it hotter, add a hotter pepper to the mix.

As I said, its different every time -- largely because the peppers vary, so just in time for Cinco de Mayo, here ya go:

1 to 1 1/2 lbs pork steak -- you want something with some fat in it and bones are okay too
1 pasilla pepper
1 yellow hot pepper
1 green bell or anaheim pepper
1 medium onion
1 clove garlic
1 14.5 oz can diced tomatoes (or dice fresh ones if you've got lots)
1 10 oz can tomatoes with peppers (we've used Hatch brand recently)

Trim the fat and bones from the pork and put them in a large heavy pan (we use a big saute pan) to render out the fat -- use a medium high heat and watch that they don't burn

Cut the pork meat into bite sized cubes

When the fat and bones have rendered (you know, they are that dark brown, crunchy consistancy -- yummy but still bad for you, but we eat them anyway!), remove from the pan.

Drain off most of the grease and put meat chunks into the pan to brown

Clean peppers and cut into pieces -- chunks, not tiny bits, dice onion and garlic

When the meat is browned, remove from pan and add peppers and onion, saute until the onion is translucent, then add the garlic

Return pork to the pan and stir in the tomatoes

Simmer over medium low heat for 45 minutes to a hour

This stuff is great in a bowl with a tortilla on the side or over burritos as a "smother" sauce, and the left overs are even better than the stuff is the first night!

Thursday, April 24, 2008

No Bake Cookies

This blog started out as my postings of recipes that my daughter (and other family members) requested, but we're going to do a reversal today.

This recipe is one my daughter makes and has been a real hit at work for her.

Note added: I recently got to taste a batch of these made with Almond Butter, and they were great!! Give it a try.

2 c sugar
1/2 c margarine
1/4 c cocoa powder (unsweetened)
1 tsp vanilla
1/2 c milk
1/2 c peanut butter (chunky is really good here)
3 c quick oats (not the old fashioned ones)

Mix sugar, cocoa, milk and margarine in a sauce pan. Heat on medium, stirring constantly until boiling.

Pull from heat, mix in vanilla and let cool for one minute

Stir in peanut butter and oatmeal to combine completely

Drop by spoonfuls on silpat, wax paper or parchment and let cool (these take about 24 hours to be really fully set up)

Yummy! (thanks for the contribution to the cook book kid!!)

Wednesday, April 23, 2008

A new feature here in Hattie's Kitchen

You might notice that over there on the right hand side there are Labels

yes folks, through some "fiddlin' around", I have figured out how to create an index for you -- to help in the search for a specific kind of recipe

How about that!!


Mammy's Scotch Scones

This recipe came from my grandmother.

I remember her making these and cutting them into long triangles. I don't know if that was the traditional shape, or if she just did them that way.

My daughter asked for this recipe, so here ya go

2 c flour
4 tsp baking powder
2 tbls sugar
1/2 tsp salt
1 c milk

sift the dry ingredients together

add milk and mix well

roll out 1/2 inch thick and cut until no scraps are left (like I said, she used to cut long triangles)

cook at 300 degrees on ungreased cookie sheet for 30 to 35 minutes -- they should be LIGHT brown -- don't over cook

especially good with jam or honey

you could also add currents, raisins or any other dried fruit (as long as it is cut into really small pieces)

Wednesday, April 16, 2008

Skillet Suppers

My daughter requested that I find and post a recipe that was pretty much a once every couple of weeks staple back in the day when we were all out of the house all day every day.

This has lots of possible variations, so bear with me here as I explain all of them.

The big joy of this is you can create the entire meal in ONE skillet, and the left overs reheat wonderfully for a lunch (if there are any left overs!)

Here's the recipe:

4 boneless, skinless chicken breasts, or 4 small porkchops (about 1 pound)
1 can cream of mushroom, cream of chicken or cream of celery soup
1 1/2 cup water
2 cups of instant rice, uncooked
1 package of frozen peas, brocolli or mixed veggies

In a large skillet, heat a small amount of oil (just enough to keep meat from sticking). Brown the meat/chicken on both sides, then cover and cook for about 5 minutes or until meat/chicken is nearly done.

Remove from skillet to a plate. Pour soup and water into the skillet and bring to a boil.

Add the rice and the vegetable and mix well.

Return meat/chicken to skillet, cover and cook on low heat for 5 minutes or until rice has absorbed most of the liquid.

See, simple, quick, delish!!