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Archive for the ‘Recipes for Lazies’ Category

Here at RockStahl Ranch we have chickens that provide us with lots of eggs. That means lots of opportunities to try new things with eggs. Here is a new recipe (patent pending … I wish) for making great tasting eggs that is a combination of fried and scrambled eggs. But the main reason for making the recipe at home is to mess with peoples head and have fun.

First the recipe (scale it to whatever size you want):

2 eggs
1 Tablespoon of milk
1 Glob of seasoning, whatever you can dream of to make it tasty and exciting.

Separate the yolks from whites. I do this with the shell.
Whip the eggs with some milk and your seasoning.
Heat a pan the you would to fry and egg with butter, oil or my favorite bacon fat.
Pour in white mixture and then gently place the egg yokes on top of that.
Try to come up with several clever sayings when you server these to family members or guests.

Here are some starter ideas for when you serve the eggs.
“I left the eggs on the counter for a few days, but I think they are ok.”
“These are bald eagle eggs I bought on ebay.”
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Paprika style eggs. Lots of paprika (mine is freshly ground and a bit orange. I am sure you can get a better red color with store bought Paprika.)

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Pesto Eggs. Great to serve with ham for Dr. Seuss reading marathons.

Now it is your turn. I would love to know and see your creative inspirations, or videos of people’s first reaction to eggs that just don’t seem right. Post or send me pics and I will include them in this blog!

Yes I have neglected this blog for a few years now and it is time to start writing again.

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Straightneck Summer Squash is a better alternative to zucchini

Straightneck Summer Squash wins over zucchini hands down

This is our first year growing straightneck summer squash, and I wonder why it has taken years to discover this absolutely delightful veggie. In fact, I scratch my head wondering why on earth zucchini became as famous as it is today? Because it rhymes with spaghetti? Does anyone have an answer?

This squash is meatier and deliciously creamy unlike its watery flavorless cousin. When stir fried, zucchini tends to get limp, transluscent, and loses lots of water, whereas the yellow straightneck stays relatively firm and almost butter-flavored. The best part is that it is as easy to grow as zucchini, not to mention prolific!

You can use the yellow squash for my zucchini bread recipe , replacing the zucchini with this squash variety as shown in the photo. The bread was a bit denser but still delicious! Next time, I may add about 1/8 cup of fresh-squeezed orange juice just to see what happens when you add a bit more liquid.

As an FYI, we got our seeds from Baker Creek Heirloom Seeds at the Seed Bank in Petaluma, CA.

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Snickerdoodles Recipe

Enjoy warm snickerdoodles with milk, tea or coffee!

This recipe is credited to James Beard, whose recipe book I’ve had since the 70’s. A foodie friend told me that he was not a model of restraint with respect to butter, but that’s just fine with me as we consume probably a pound of butter a week, sometimes more.

These cookies are best enjoyed when fresh out of the oven!

Ingredients:

Sift together and set aside flour mixture:

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt

In a small bowl, mix

  • 5 tablespoons raw cane sugar (or granulated white, but raw cane is better)
  • 1 tablespoon cinnamon powder

Preheat oven to 375F (190C). Butter the cookie/baking sheet.

Cream:

  • 1 cup softened butter till fluffy, then
  • Gradually add 1 1/2 cups sugar. Beat till fluffy. Then add (mix between ingredients)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup milk

Combine well till mixture is smooth and creamy.

Gradually add the flour mixture till well-combined.

Using two teaspoons, put small dollops of snickerdoodle dough about 2″ apart on the baking sheet. It will look like a gooey mess – don’t worry. Then generously sprinkle the sugar/cinnamon mixture on the top. Don’t worry if the sprinkles miss the dough because upon baking, the dough will rise and expand and pick up the sprinkles.

Bake approximately 10-12 min. till the sides of the snickerdoodles are light brown. Depending on the size of the snickerdoodles, this recipe can make up to 6 dozen/72 snickerdoodles! Best served warm.

Enjoy!

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Celeriac soup with red onions and Italian parsley

Celeriac soup with red onions and Italian parsley

Celeriac, or celery root, is one of my favorite vegetables … but my all-purpose kitchen knife must be razor sharp or I won’t even consider it on the menu. This root’s knobby outer layers are a toughie to carve off, not to mention dangerous, with a dull knife. But when you’ve peeled off the hairy outer layers, you’re left with a lovely white root that lends one of the most sublime flavors to soups and purées.

Celeriac

Celeriac

Warning: working with celeriac is a messy business and you may be shocked to see how much of the outer layer has to be sloughed off. But don’t worry, it’s worth the effort. Celeriac soup is truly out of this world.

INGREDIENTS:

  • 2 large (about 4″ diameter) celery root bulbs, cut up in 1/2″ cubes
  • large bowl of cold water w/ juice of 1 lemon
  • 1 1/2 – 2 quarts soup stock (chicken or vegetable). If possible, use water used to cook celeriac cubes – see below – and add bouillon.
  • 1 medium red onion, diced
  • parsley (Italian, vs. curled, parsley somehow goes better)
  • olive oil
  • Blender

Carve off the tough, fibrous outer layer of the celery root till you’re left with a mostly white fleshy bulb. Then cut up the root to make ~1/2″ cubes.  Put cubes in the cold lemon bath to prevent browning. When all the celeriac has been cubed, boil about a quart of water in a medium pot. Remove celeriac cubes from lemon bath, and add to boiling water. Discard lemon bath. Cook for about 20 min. You’ll know it’s done when a fork can easily go through a cube, but take care not to overcook.

Cubed celeriac

Cubed celeriac

Remove cubes from water and let cool in a bowl. Save the water to make your soup stock, as you’ll want to retain that wonderful flavor! I’ll add homemade chicken stock, a few bouillon cubes, or a couple of spoons of “Better Than Bouillon“.

In a soup pot, heat up olive oil and add diced onions. I love caramelized onions and sauté till they’re golden brown. Turn heat to medium-low. Just before the onions are ready, put about 1 cup of cooled broth in the blender and add another cup or two of the cooked diced celeriac. Purée till it’s nice and smooth, like mashed potatoes. Add to pot with onions.

Do this for the rest of the celeriac, always stirring the purée in the mix. When done, add the rest of the soup stock. Adjust the amount of soup stock to get the desired thickness of your soup. Gently heat but do not boil.

Sprinkle Italian parsely (a relative of carrots, celery and celery root in the Apiaceae family) into each bowl before serving. Bon appetit!

P.S. Making celeriac purée in place of mashed potatoes is very easy. Follow the recipe but limit the amount of liquids. You can add cream to give the purée some body. Or add peeled, cubed apples to combine flavors.

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Baked Tilapia with Lemon Verbena & Harvest Grains Blend

Baked Tilapia with Lemon Verbena & Harvest Grains Blend

This incredibly fast, no-brainer recipe works for seafood like halibut, tilapia, salmon (wild Alaskan is better than farmed), sea and bay scallops, shrimp, etc. Lemon verbena is so easy to grow, and versatile, too! Works as an herb seasoning as well as a lovely tea! Make cuttings, plop it in a vase or glass and place it next to your workstation to envigorate your surroundings!

INGREDIENTS

  • Olive oil, 1/2 cup
  • Veg or chicken stock, 1/2 – 1 cup
  • White wine (optional; I like sauvignon blancs), to taste.  Let your inner Julia Child emerge!
  • Sweet onion, diced
  • Salt & pepper
  • Seafood, about 1 1/2 lbs.
  • Sprigs of lemon verbena
  • Juice of 1 lemon
Lemon verbena is a delightful herb!

Lemon verbena is a delightful herb!

Preheat oven to 400F/204C.  In a large baking dish, mix olive oil, stock, lemon juice, about 1/2 tblspn salt, wine (optional), and about 8 roughly chopped leaves of lemon verbena. Place in oven for about 10 min. to soften onions.

Remove from oven and add seafood, taking care to baste it with liquids and onions. Add a few more chopped lemon verbena leaves, and pepper, to taste. Bake another 10-15 min. or till done (test after 10 min.)  Serve with rice, quinoa, or this gem of a find “Harvest Grains Blend” from Trader Joe’s.  It contains couscous, orzo, baby garbanzo beans, and red quinoa.

Enjoy!

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