Smoked brisket soup

May 27th, 2016
by: Sue

I created this soup from leftovers and some fresh things and is so delicious I’m recording it for posterity.

3/4 pound sliced smoked brisket, cut into one inch square pieces
One pint homemade chicken stock
One can diced Kirkland tomatoes
Two stalks celery diced
One half red onion diced
Two roasted green chiles diced
One large turnip rough diced
One cup home cooked pinto beans
One half cup frozen corn

Combine all ingredients into sauce pan. Cook over very low heat for 20-30 minutes. Simmer only don’t boil. Enjoy!

Cranberry walnut bread

October 30th, 2015
by: Sue

Cranberry Walnut Bread
Yield: Makes 2 LoavesPrep Time: 3 hrsCook Time: 30 – 35 mins
A pretty holiday inspired bread that both freezes and toasts really well.

1/2 Teaspoon Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All-purpose Flour
3 1/2 Cups All-purpose Flour
1 Cup Whole Wheat Flour
2 Cups Water (Approximate)
1 Teaspoon Instant Yeast
1 Teaspoon Salt
1/2 Cup Sugar
1 Tablespoon Ground Cinnamon
Zest From 1 Orange
1 1/2 Cups Dried Cranberries
1 1/2 Cups Chopped Walnuts

For the biga, Mix the yeast and water together, and then slowly start adding the flour, mixing well.
Cover with plastic wrap and let sit at room temperature for up to 6 hours and refrigerate overnight.
The next day, take 1 cup of the biga (refrigerate rest for another project) and mix together with the flours, salt, cinnamon, orange zest, sugar, and yeast in a large bowl.
Begin to add water, stirring as you go and add as much water as is needed to bring everything together into a fairly firm dough.
Stir in the walnuts and cranberries, then dump the mixture out onto a lightly floured surface and knead by hand for 5 minutes until smooth.
Lightly oil a large bowl and then place the dough in the bowl and cover with plastic wrap.
Let the dough rise in a warm place in your kitchen until doubled in size, about 1 1/2 to 2 hours.
Punch down the dough and divide it into two equal pieces.
Preheat oven to 400 degrees F.
Share each ball of dough into an oval loaf and place each on a cornmeal dusted baking sheet.
Cover the loaves with a kitchen towel and let rest 30 minutes.
Cut three slashes into each loaf with a sharp knife and then bake until the internal temperature of the bread reaches 190 degrees F., about 35 minutes.
Cool to room temperature before slicing.

Ham and Blackeyed Pea Pasta Salad a la Sue

April 13th, 2015
by: Sue

I created this dish today because I had some left over ham I wanted to make into a salad. I decided to add a little pasta into the mix and blackeyed peas because I didn’t have English peas and besides, hey, this is Texas not England.

Cook the macaroni and frozen peas and put the eggs on to boil.

Fill a 3 quart pan 2/3 full of water, and bring to a boil. Add:

1 1/2 cups elbow macaroni or shell macaroni
1 package frozen blackened peas (or if you insist, English peas)

Lower heat and cook on medium low.
Cook about 12 minutes, or until the pasta is al dente and peas barely done.

In a small sauce pan put six eggs, cover with water , add a teaspoon of salt and bring to a boil. Boil for a minute or two, then put on the lid and turn off the heat. Your eggs will be done in 17 minutes.

While this is cooking, prepare the ham:

2 cups diced ham
2 cups ham chopped in the food processor

Chop the vegetables:

1 sweet onion, fine dice
1 bell pepper, diced
4 stalks celery diced

Make the dressing:

Into a small bowl add then mix together:

1 cup mayo (or 1/2 cup mayo and 1/2 cup buttermilk)
2 T spicy brown mustard
1 t. garlic powder
1 T dried Thyme
1 T dried Basil
1/2 cup chopped fresh mint
1 T worcestershire sauce
Black pepper to taste
Lemon to taste

Drained the cooked pasta and peas; cool them quickly with cold water then allow them to drain thoroughly.

Mix everything but the eggs together. Peel and halve the eggs, placing them on top of the salad if you can get them to peel cleanly. If you can’t just chop the suckers up and stir into the salad.

Place in covered bowl and chill thoroughly.

This is a work in progress, will tinker with it some more

Stuffed Pattypan Squash

September 29th, 2011
by: Sue

Today, I had some beautiful pattypan squash which I’ve never cooked with before, and after surfing the web a bit, I created my own recipe:

4-6 large pattypan squash
1 pound hamburger
one onion, diced
salt & pepper to taste
garlic powder (optional)
1/2 cup green chili, fall roast
2 slices parmesan pepper bread, diced small
3 slices bacon, cut into lardons and slowly cooked in skillet over low heat
1/3 cup shredded parmesan
Slowly brown hamburger until done, salt and pepper the onion and add to the skillet. Cook until onion is throughly cooked, and turn off heat. Add bread cubes, green chile, and season to taste. Set aside and cook squash.
Wash squash, and place in a large cooking pot, add three inches of water, cover, and cook on medium heat until squash are fork tender. (10-15 minutes) Remove from water, and place in a baking dish. With a paring knife, cut out inside the “crown” of the top of the squash, remove the top and scoop out the seeds. Fill squash with stuffing, top with parmesan cheese and bacon. Bake at 350 until cheese melts. Remove from oven and let cool for 5 minutes before serving.