muses_realm: (Eating Ice Cream)
[ profile] palusbuteo helped me choose this recipe to share. It comes from Farm Life in Rural Nebraska by Leonard Cyboron, my great-uncle. I corrected the spelling errors, but otherwise left it as Uncle Leonard wrote it. ;-)

Mom's Cinnamon Rolls

2/3 cup Scalded Milk
Add and stir in
1/2 cup Sugar
1 1/4 teaspoon Salt
6 Tablespoons Shortening
Cool to luke warm.

Measure into bowl:
2/3 cup lukewarm water and 2 Tablespoons sugar.
Sprinkle or crumble in 2 packages yeast (dry or compresses)

Let stand until dissolved--stir and add luke warm milk mixture.

Add and stir in:
3 eggs beaten
3 cups all purpose flour
Beat until smooth.
Add and stir in 3 more cups all purpose flour.

Turn dough out on slightly floured board and knead.
Place in greased bowl and brush top with melted butter.
Cover with clean towel, and let rise in warm place until doubled in bulk, about 1 1/2 hours.

Punch down dough and divide into 3 equal pieces.
Roll out each piece into oblong pan about 14 x 10 inches.
Brush each piece with melted butter.

Mix 2 cups sugar, 1 Tablespoon cinnamon, and 3/4 cup raisins (raisins can be omitted).
Sprinkle a third of the mixture on each piece of oblong dough.
Roll up each piece length as for jelly roll.
Cut into slices about 1" thick. Place in greased shallow baking pan about 1 hour.
Bake in hot oven 400 degrees about 20 minutes.
Ice tops with plain icing while still warm.

To make plain icing:
Combine and beat until smooth:
1/3 cup sifted powdered sugar
2 teaspoons milk
1/8 teaspoon vanilla
muses_realm: (Spoon!)
Banana Oatmeal Cookies from Jamaica

3/4 c. margarine (175ml)
1 c. sugar (250ml)
1 egg
2-3 bananas, pealed and mashed (about 1 c. / 250ml)
3 1/2 c. rolled oats (875ml)
1/2 c. peanuts or almonds, chopped (125ml)
1 1/4 c. flour (300ml)
1/2 t. baking soda (2ml)
1/2 t. salt (2ml)
1/4 t. ground nutmeg (1ml)
3/4 t. ground cinnamon (3ml)

Preheat oven to 375F (190C). Cream together the margarine and sugar. Beat in the egg. Add bananas, oats, and peanuts/almonds, mixing thoroughly. In a separate bowl combine flour, baking soda, salt, nutmeg, and cinnamon. Add dry mixture to the banana mixture, mixing well.
Drop dough by teaspoonfuls on ungreased baking sheets, about 1 1/2 inches (3.5cm) apart. Bake 12-15 minutes or until golden brown. Cool on rack. Makes approximately 4 dozen cookies.

From Extending the Table by Joetta Handrich Schlabach.
muses_realm: (Roman Food)
Some of you asked very nicely for a few additional Roman recipes several months ago (the first batch is here: My Roman cookbooks have been sitting on top of my printer since then waiting to be used, and today I finally got around to it. As before, these recipes are adapted from a fantastic cookbook called Roman Cookery by Mark Grant.

Next weekend is the big Scotish/Irish Festival in Estes Park, and I'll be cooking Roman food for us pretty much all day. If any of the new recipes I try work out, I'll post the recipes here after I get back.

Etnos (Pea Soup)

1/2 c. Dried Peas
1 Leek, finely sliced
1 T. Olive Oil
1 t. Dried Dill Seed
Sea Salt

Rinse the peas. Add 2 pints of water, peas, leek, and olive oil to a large pot. Bring to a boil, and simmer for 1 hour, or until the peas are tender. Season with dill, and salt to taste. Blend until the mixture is smooth. Serve warm with bread or crackers.

I like adding garlic, carrots, and ham to this. It's pretty much the Roman version of split pea soup.

Faba Integra (Bean Soup)

1 1/4 c. Navy Beans
1 Bouillon Cube (Vegetable of Beef work the best, IMHO)
1 T. Olive Oil

Boil 1 pint of water, and dissolve the bouillon cube in it. Add the beans and olive oil. Simmer with the lid on for 20 minutes, or until the beans are tender. Turn off the heat, and let the soup marinate for an hour or so. Just before serving, bring to a boil once again. Serve hot as an accompaniment to a main dish.

Laganophake (Lentil Stew)

1/2 c. Lentils
1 Onion
1/4 c. Red Wine
1 t. Cumin, ground
1 t. Dried Dill Seed
1 spring Fresh Thyme, finely chopped
1 spring Fresh Oregano, finely chopped
1 spring Fresh Parsley, finely chopped
1 T. Olive Oil
1 pinch Aniseed, ground
Sea Salt

Thinly slice the onion and fry until soft in some olive oil. Add 1 pint of water, red wine, and lentils. Add cumin, dill, and aniseed to the pot. Bring to a boil, and simmer, covered, for 45 minutes, or until the lentils are tender and most of the water has been absorbed. Just before serving, add the thyme, oregano, and parsley. Serve with bread.
muses_realm: (Roman Entertainer)
Some of you know this, some of you don't: I'm part of a Roman living history group. Being the only female and (until just last month) the only civilian in our legion, I felt it was my duty to learn and cook some Roman food. Under the cuts are some of the recipes that I've had luck with. They are all adapted from a fantastic cookbook called Roman Cookery by Mark Grant.

Ptisana--Barley Soup )

Phakoptisana--Lentil and Barley Soup )

Cucumeres--Braised Cucumbers )

Maza--Barley Cakes )
muses_realm: (Roman Entertainer)
My day was productive in a very non-online way. I got all of the errands done that I needed to except for buying postcards. *d'oh!* I'll pick some up tomorrow on my way back home from seeing [ profile] elvenseeker.

The gal who checked me out today at Whole Paycheck Foods gave me a very yummy salad recipe, which I'm going to subject you all to now. I had it for dinner, and it is easy, fast, and really tasty!

Because this is a salad, add the ingredients in amounts to your tastes

Cashew Chichen Salad:
-Chicken Breasts
-Mediterranean Cashews from Whole Foods (they're in with the other pre-packaged in plastic boxes nuts and dried fruits)
-Fresh Spinach or Lettuce
-Olive Oil
-(White Wine) Vinegar

Fry/Bake/Grill the chicken breasts until cooked. You may do so with olive oil if you wish to keep everything moist. Turn off the heat. Mix in the Mediterranean Cashews and their spices and let them warm over no heat. Serve on top on top of fresh spinach (or lettuce). Drizzle with olive oil and vinegar to taste. Enjoy!
muses_realm: (Temple of Hephaestos)
Mom and I went to Sunflower Market today, and got inspired to eat Greek-esque tonight. This is what we had (yes, [ profile] leopardeternal, this is what we were getting ready to eat when I got off the phone with you):

Greek Inspired Lamp Chops
2 lb lamb chops
1 c Greek white wine
1/4 c Olive Oil
2 T Garlic, chopped
1 T Greek Oregano, fresh
1/2 T Greek Seasoning
Salt & Pepper to taste

Combine all ingredients (except lamb) into a marinade. Marinade lamb chops several hours. Grill until done.

Serve with Greek Salad (Cucumber, Tomato, Red Onion, Kalamata Olives, Feta Cheese, Greek Seasoning, Olive Oil) and Tabouli or French Bread.

We drank a red Greek wine as well, and finished with some sesame & honey cakes.

All in all, one of the best meals I've had in a long time!
muses_realm: (How That Changed the World)
Yum! Mom and I just came up with our new favourite dinner recipe: Curry Saag Shrimp.

Curry Saag Shrimp )

And [ profile] pknight, we totally need to go out for shopping and sushi this weekend!

Soup Recipe

Feb. 4th, 2006 10:10 pm
muses_realm: (Familiar Picture)
For something really easy and really yummy (and vegetarian to boot!):

1 can Tomato Soup
1+ tsp. Garam Massala
1+ tsp. minced Garlic
1 tsp. Parsley Flakes

Pour soup (and any water required) into a small sauce pan. Stir in Garam Massala, Garlic, and Parsley to taste. Heat until hot, but not boiling. Enjoy!

Now that I've finished my 100 Monty Python and the Holy Grail icons for [ profile] icons100, I want to start another 100 icons of something. I was thinking of Monty Python's The Life of Brian, but Young Hercules (movie), Josie and the Pussycats, dueSouth, and MacGyver are also calling to me. Does anyone have any opinions about these options, or want to suggest something else? I'm open for just about anything as long as I have it on DVD (so I can make screen caps). Which reminds me...if anyone wants some screen caps from Holy Grail, I'd be happy to send them to ya!
muses_realm: (What Inspires You)
I got this recipie from Putumayo's Mail CD. It is so wonderful and easy that I've already made it like four or five times in the past month, and I hardly ever cook anymore. Oh, and the music on the CD kicks ass too! I've added my own little notes enclosed in parentheses; Feel free to follow them or not.

Tinguadege Na--Meat in Peanut Sauce:

2 Tbsp oil (Olive)
2 lbs. Meat, in pieces (I prefer Beef, but chicken, lamb, and tofu work great also)
2 Onions, chopped
2 large Garlic Cloves (I chop the garlic, and, since I really like garlic, use about 4 cloves)
Salt, to taste
Pepper, to taste
1 can Tomatoes, chopped, or 4 large ripe tomatoes, seeded, peeled, and chopped
2 tsp. Tomato Paste
4 c. Broth (I prefer vegetable, but chicken and beef work too, and, since I live in CO, I reduce the broth to 3 c.--it's pretty watery otherwise)
4 Tbsp. Peanut Butter (This just doesn't seem enough, so I usually use 6 Tbsp., and I prefer creamy PB)
1 Tbsp. Herbes de Provence
2 Carrots, cut into large chunks
2 Potatoes, cut into large chunks
1 Eggplant, chopped

Heat the oil in a saucepan over high heat. Add the meat, and brown it well on all sides. Add the onions and garlic, season with salt and pepper, and continue to cook, stirring, until the onions have softened. Add the canned or fresh tomatoes and their juice and tomato paste. Bring the mixture to a boil, then reduce the heat and let it simmer for a few minutes, stirring occasionally. Add the broth, peanut butter, Herbes de Provence and stir until mixed. Add the vegetables and season to taste with salt and pepper. Cover the pot and let the sauce simmer over low heat for about an hour, or until the vegetables are tender (Mom likes to let it simmer in the crock pot all day--and the house smells *wonderful*).
Serve over rice (I like wild rice).

For a vegetarian option, omit the meat, or use a meat alternative.

Serves eight (It freezes great, so if you have some leftovers...)


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