late summer vegetable soup

Late Summer Vegetable Soup

In a large soup pot, saute one large onion in 3T. of olive oil and 2T of bacon fat.   Yes, bacon grease.   It can be our little secret.

Then, add all the fresh over ripe veggies you can get your hands on.   I started with seven or eight ears of corn, cutting the corn off the cob and then scraping the cob with the side of my knife to get all the good ‘milk’ off the cob.    Next, I added 3 zucchini squash, cut in half lengthwise and then chopped in thin pieces.   Add many (about 6 large) fresh tomatoes, chopped and then added with juice and all.   The first time I made it, I also added okra.   Cook the veggies for about 10 min.   Add a pinch of cayenne pepper and then salt and pepper to taste.

Add one box of good chicken stock and then finish with 3T. of cream and a tablespoon of honey.

This only works with fresh, sweet veggies but you could substitute the tomatoes with Cento’s chefs’ cut canned tomatoes.  I’d use 2-28 oz cans.

It’s really so simple and so delicious.   Hope you try it!  It’s just pretty to look at too.

Oh, I won’t forget.

I will never forget.

Goodbye sweet house of mine.
Recipe for coffee cake:
1/2 cup butter,softened
8 ounces cream cheese
2 ounces almond paste (or 1 t. almond flavoring)
2 cups sugar
4 eggs
1 1/2 c. flour
1 1/2 t. baking powder
1 1/2 t. salt
1 3/4 cups blueberries tossed in 1 T. flour and 2 T sugar
Lemon Glaze:
2 cups powdered sugar
2 T. lemon juice
2 T. heavy cream
1 T. softened butter
Preheat oven to 350. Combine butter, cream cheese, almond paste and sugar; beat until fluffy. Add eggs and then flour, baking powder and salt. Then fold in blueberries. Bake in a well-greased bundt pan for 35-40 minutes. While it cools, combine ingredients for glaze and stir until smooth. Drizzle over pound cake and enjoy!!

]]> http://www.lifeingraceblog.com/2010/06/chocolate-cake-and-homeade-cheese-danish.html/feed 23 http://www.lifeingraceblog.com/2010/06/old-fashioned-griddlecakes.html http://www.lifeingraceblog.com/2010/06/old-fashioned-griddlecakes.html#comments Mon, 07 Jun 2010 10:22:18 +0000 edie http://www.lifeingraceblog.com/?p=586
There’s a convoluted story behind these griddlecakes and before I give you the recipe—which you most certainly should try—I must tell you the story.

Remember these?

The tacky charming little wooden calendars that everyone had in 1985? You know the one that came with holiday-decorated wooden chips so that you could put an American flag up on July 4th and a pudgy little painted wooden Santa up for Christmas? Surely your mom had one. Perhaps you still do. {My profuse apologies if you love yours. Maybe they are kinda quaint.}    But my sister and I used to ruthlessly poke fun at the one in my mom’s house. And we’d pretend to fight over who would inherit the wooden calendar. Except in true Appalachian style, we’d never say ‘inheritance’—-instead, we’d call it ‘my part’.

I’ve known since I was 10 years old what I wanted ‘my part’ to be so I began campaigning early for the cookbook that my mom used when she made griddlecakes.

I’d fake-fight for the calendar but I’d catfight anybody for the cookbook. My sister was not that attached to it thank goodness. And anyways, I had agreed to relinquish all rights to the calendar? Sacrificial love, ya know. I could make griddlecakes and she could put up the wooden St. Patrick in March.

It was several years ago when my mother officially gave me the cookbook and I remember it vividly. It was like a right of passage. I’m pretty sure I got verklempt. So I keep this very heavy, beautifully bound cookbook in my kitchen as a tribute to my mom and her griddlecakes. Of course, I’ve altered it slightly but it does make the best pancakes ever. And I love that they’re called griddlecakes. Because that makes me think of my mom in a blue terry cloth short set with a hood and  a killer tan standing over a batch of these:

And now for the recipe.

2 cups of all-purpose flour

6 t. of baking powder (yes, 6!)

1 t. salt

2 T. Sugar

2 eggs

1 1/5 cups of milk

3 T. oil

Mix and ladle onto hot ungreased griddle.   Cook until dry around the edges and  golden brown on bottom and then flip and finish cooking.    Enjoy!

Never mind the fact that I can be a little dramatic.  This is without a doubt the best cake I’ve ever eaten.   Period.

Here’s what I did.    I baked a white boxed cake in two 9 inch pans.  I baked those per box directions.   Then I mixed 3 sticks of butter with one stick of Land O’Lakes margarine.  Do not, under any circumstances, substitute just any ole margarine.   You must use Land O’ Lakes and if you don’t, I can’t be held responsible if you don’t think this is the best cake you’ve ever eaten.    Next, add 2 pounds plus 2 cups of powdered sugar and 2 T. of milk.   Add the sugar slowly and mix as you go.  Alternate the milk so that you don’t end up with powdered sugar all over your face.   Then—and here’s the key to the perfection—-add 1/2 cup of homeade strawberry freezer jam.   If you don’t have HSFJ then you must make some.    Strawberries should still be fresh and easy to get and just follow the directions on the sure-jell box to make the jam.   Besides being the best jam you’ve ever eaten and the best cake you’ve ever eaten, your sister will offer to keep your kids for the weekend just for a jar of the stuff.  I promise.

Now, add the jam to your icing along with a pinch of salt.   Take a deep breath and then taste it.    Breathe in through your nose and out through your mouth.   Just relax.  You’re not dreaming.  It really tastes that good.    Now, spread this fluffy dream of heavenly perfection onto your cake, add a layer of fresh strawberries between the layers,  and then have your cute little 9 year old make strawberry flowers for you.   If you’re feeling particularly nostalgic about your 4th grade memories, you can pipe LYLAS onto the cake using a ziploc bag.

And that, my friends, is how I made the best tasting cake in the whole entire world without my cake decorating supplies.

p.s.  I went to all this trouble to write this post for you stat because I want you to have time to make it for Memorial day—and I really do  LYLAS!

(love ya like a sister)

pss.  I’ve lost almost ten pounds on the Ideal Protein Diet.  I’m taking the weekend off for Memorial Day and have every intention of making this cake to eat all by myself for my family.  I ate a small sliver of it today and almost hyperventilated.   It will not disappoint.

psss.  I know, 2 posts in one day.  Don’t faint but that’s how urgent it is that you make this cake.

I first had fish tacos in Des Moines when Stevie and I were visiting Malachi, Savannah, Marcus and Nicholas. As we walked into the little dive by the water, I was skeptical. I like tacos and I love fish. But fish tacos? Really? But I’m a professing foodie so I’ll try almost anything. They were absolutely divine and I’ve been working on my fish taco skillz ever since. If you’re beginning to wonder whether or not this is a food blog, just know that I want to post a recipe everyday and often restrain myself. Everyday when I’m making dinner, I think, “Oh how my friends would love this recipe.” But then my children start whining about how hungry they are and beg me to stop taking photos of the food. Maybe I need a food blog. And maybe you need to try fish tacos.

Oh and give this a listen while you make them!

Here’s what you need:
Lime cilantro cole slaw
Seasoned black beans and rice
Beer battered and fried fish
Pico de gallo or homeade salsa

Lime Cilantro Cole Slaw:

Mix one bag of angel hair coleslaw with the zest and juice of one lime,  a handful of cilantro chopped,  one large tablespoon of miracle whip,  1/2 t. sugar,  1/2 t vinegar,  and one large tablespoon of regular mayo or sour cream and salt to taste.   Mix well and let sit until ready to use.   Before you serve it, taste it and reseason if needed.

Seasoned Black Beans and Rice:

Drain two cans of black beans.   To the drained beans, add salt to taste, 2 t. of ground cumin, 1 t. of garlic and herb seasoning, and 1 cup of cooked rice.   Mix well.   Top with 1 cup of cheddar cheese and bake at 350 for 20 minutes.

Beer Battered Fish:

I use Paula Deens’ recipe for the fish.   I buy frozen tilapia, thaw it and cut it into small-ish pieces.   And I fry in peanut oil.  It makes all the difference.   Besides seasoning the fish before I dip it in the beer batter, I also sprinkle it with a little Lawry’s seasoned salt after it comes out of the fryer.   Keep everyone out of the kitchen when the fish comes out or it’ll be all gone before you can assemble the tacos.

Homeade salsa {winter version}

Salsa is not quite as fun in the winter without fresh tomatoes.    But here’s a pretty darn good version of fresh salsa without fresh tomatoes.

Drain one large (28 oz) can of Cento roma tomatoes.   These are whole romas.   Add them to your food processor or blender along with 1 seeded jalapeno (or less if you don’t like heat), 1 peeled avocado,  3 cloves of garlic peeled,  the juice of two limes,  1/2 red onion, 1 T. honey, salt and pepper to taste, and a big handful of cilantro.  I also added a little squirt of sriracha for more heat.   Pulse until it’s well mixed.

You’re almost there. Take small soft taco tortillas and heat them gently in the microwave and then layer all your yummy ingredients; fish, black beans and rice, slaw and then salsa. Serve with your favorite beverage to your favorite people.  And enjoy!

{with a hint of blue cheese}

don’t let the blue cheese scare you. this is the best tomato soup i’ve ever eaten. ever.  just ask stevie.

he won’t lie for me just to promote my tomato soup.

Now, if I’ve already offended you with the suggestion of blue cheese, don’t get your panties in a ruffle.

You just use a little—for a complex layer of flavors—- and I highly doubt you could tell it had blue cheese in it, if you didn’t already know.

Try it and you could always substitute the cheese if you have serious issues with blue cheese.

The other two stars of the show are sriracha and a large can of cento tomatoes.

Sriracha is a deliciously-hot-addictive sauce  that has seductive powers unlike any hot sauce

you’ve ever had.  Your mouth might burn but it will not stop you from adding more.   A little squirt into soup is makes all the difference!

You’ll need these ingredients:

a few splashes of olive oil

1 small onion

2-3 cloves of garlic

1 28 ounce can of tomatoes

1 14 ounce can of diced tomatoes

1 cup chicken broth

2 T. honey

1 small squirt of sriracha (more if you like really spicy–but start small)

handful of basil leaves

about an ounce of blue cheese (or your favorite easy melt cheese)

1/3 cup of cream

kosher salt and pepper to taste

You’ll also need a submersion blender!

The directions:

In a large dutch oven, add a few tablespoons of olive oil.  Don’t measure, just swirl a few times.    Then add the chopped onion and garlic and salt to taste and then saute for about 5 minutes.   Add the tomatoes in their juice.   Then add the rest of the ingredients except the cream and let it simmer for about 10 minutes.  Use your submersion blender to achieve the consistency you’d like and then add cream.   Taste it and reseason as necessary.  I almost always have to add more salt and more honey.   And if you accidentally go heavy on the sriracha, add a little more cream to balance the heat.   Serve with artisan bread or crackers and prepare to be lavished with ” mmmm’s”  and gratitude.

Garnish with basil and enjoy!

Mocha cake has become my magnum opus.

I only bring mocha cake to VERY special occasions. If I bring you mocha cake, I’ve thrown caution to the wind and declared my love. ANd I’m pondering bringing mocha cupcakes to Blissdom.

Pondering, I said. I’ve also pondered making cute little bookmarks. Or my standard chocolate shortbread cookies.

But I mean, if I bring mocha cupcakes to Blissdom then I won’t know if you love me for me or for my cupcakes. Right? So just in case I chicken out and can’t commit, I’m finally giving you a gorgeous pdf file of mocha cake.

And pdf-file making may seem of little consequence to some, but I’m old. Like 40 remember? So, if I make a pdf file of mocha cake for you that’s a pretty strong statement of how committed I am to this relationship.   You know what they say about commitment though,  why read the blog when you can get the pdf for free?   So don’t take this recipe and run.   I’m laying it all on the line HERE people.  I’m giving from my heart with reckless abandon.   See ya tomorrow, right?

*very important note: this is not my original recipe. It was given to me by a friend a few years ago. It has become ‘mine’ by common law. I’ve made it so many times that there can’t possibly be someone out there who ‘owns’ this recipe more than me. But if you happen to know who the author is, please share! I think it came from a magazine more than ten years ago.  Here’s the nuts and bolts but surely you want the cute copy here.

Cake:                                                                         Icing:

2 cups all purpose flour                                        2 sticks softened butter

1 ½ cups sugar                                                       1 T. vanilla

¾ c cocoa                                                                1/8 t. salt

1 t. baking powder                                                2 pounds powdered sugar

¼ t. salt                                                                   ½ c strong brewed coffee

1 ½ sticks butter, softened

3 large eggs                                                             to chocolate icing only add:

1 c. water                                                                       ½ c cocoa powder

1 ½ t. vanilla                                                         Garnish with shaved chocolate

Directions:

Heat oven to 350.  Grease and flour 2 eight inch round cake pans.  For the cake, beat butter, eggs and vanilla.  When smooth , alternate adding dry ingredients and water and beat for 3 minutes.  Divide evenly between the cake pans.  Bake for 25-30 minutes.

For the frosting:  Mix butter, vanilla and salt and then slowly add sugar and coffee, alternating.   Beat until smooth.  Remove about 2 cups of the frosting and place into a  freezer Ziploc or cake decorating bag.   Add ½ c cocoa to the remaining frosting.  Use this chocolate frosting to ice the actual cakes and then save a little to make a few chocolate ‘points’ on the cake.  Using the buttercream icing that you put in the bag, pipe points onto the cake.  Use up all the frosting and then do the same with the remaining chocolate icing.

Ta-Da!

**Post-edit:  While we’re on my favorite topic of food,  I made this for dinner on Monday—todiefor!  It doesn’t sound that great but it is.  Trust me.

And I’m making this for dinner tonight.  It gets great reviews and looks interesting!   Happy cooking.   Happier eating.

My Big Fat Greek Goulash

Best Beef Stew Ever

Mocha Cake

The Lightest Fluffiest Angel Wing Biscuits

Beef Enchiladas

Perfect Everytime Chocolate Chip Cookies

Glazed Apple Bars

Irish Stew

Southern Cornbread

Spicy Tomato Soup

Fish Tacos

Old Fashioned Griddle Cakes

Blucberry Coffee Cake

Strawberry Dream Cake

Late Summer Vegetable Soup