Refrigerator Brand Muffins

Mike's grandmother, Granny, made these all the time. "These are sensational!"-Granny

Makes 12

Preheat the oven 400F (205C)

1 1/2 cups (360 g) organic sugar

1/2 cup (120 ml) olive oil

2 organic eggs

2 cups (480 ml) buttermilk

2 1/2 cups (600 ml) flour

1/2 tsp. (2,5 ml) sea salt

2 1/2 tsp. (12,5 ml) baking soda

2 cups (480 g) "All Bran" or 1 1/2 cups (360 g) bran + 1/2 cup (120 g) granola

1 cup (240 g) organic raisons and "100% Bran"

1 cup (240 ml) boiling water

optional: 1 cup (240 ml) chopped nuts

1. Blend together sugar, oil, eggs, buttermilk, flour, salt and baking soda.

2. Pour boiling water over the Bran and raisins. 

3. Add to #1.

4. Fold in the nuts.

5. Pour into greased muffin tins or baking paper cups.

6. Bake 15020 minutes.

7. Mixture may be kept in the refrigerator and use as needed for several weeks.

"It is important to use both kinds of cereal...Why? I don't know."-Granny 

Mabel Tousley-Topefer 1903-1986

Read More

Uncle Bob Salmon

Oom Bob Zalm (Dutch)

Preheated 350F (190C)

Decades ago, we visited my Uncle Bob (who is Dutch) during the summer in California. He made a wonderful grilled salmon. We do not have a BBQ, but it tasted great after baking it in the oven. 

"Get fresh sockeye salmon* filet. On a piece of aluminum foil put a little olive oil and lay the salmon filet on it.  In a little bowl, add one or two tablespoons (15-30 ml) of mayonnaise and teaspoon (5 ml) Dijon mustard, dash pepper, fennel seed and mix together.  Thinly slice some onion.  Spread mayonnaise mixture on salmon and tent with foil. Bake on middle rack for 10 to 12 min.  That's it."-Bob

Try: Chinese Salmon
http://veggiefernandezs.blogspot.com/2014/08/chinese-salmon.html

*Sockeye salmon is also called red salmon or blueback salmon, found in the Northern Pacific Ocean.
"Sockeye" < Halkomelem language suk-kegh /sthē-kī/ "red fish"

Read More

Derek Watkins - Baked pasta with tomatoes and mozzarella

Vacation edition of the food blog! Straight from the kitchen of Derek Watkins, (" via Jamie Olivers Italy cookbook recipe....)

Pasta al forno con pomodori e mozzarella (Italian)

Preheat oven to 400F (205C)

1 white onion, peeled, and finely chopped
2 cloves of garlic, peeled and chopped
1 or 2 dried red chillies, crumbled
3 pounds (1,5 kg) ripe tomatoes or plum tomatoes 
large handful of fresh basil leaves
14 ounce (300 g) of dried orecchiette pasta
4 big handfuls of freshly grated Parmesan cheese
3 balls of mozzarella cheese
2 Tbs. (30 ml) balsamic vinegar

1. Boil water. 
2. In a separate large pot add EVOO*, onion, garlic, chili, and fry for 10 minutes on medium to low heat until softened, but without color. 
3. Add can tomatoes with sauce and bring to a boil. 
4. Add balsamic vinegar, basil, and seasonings.
5. With a hand blender, purée the tomato mixer while still in pot.
6. Bring water back to a boil, add the pasta to the water and cook. 
7. Combine sauce and pasta. 
8. In a separate baking pan or dish, layer pasta in the tray with some sauce, cheese, and repeat.
9. Cook in oven for 15 minutes.
note: This is a good basic sauce that can be used for pasta, pizza sauce, or in a lasagna. 

*extra-virgin olive oil

Read More

Guamanian Chicken and Rice

My mom worked with a woman from Guam. She made this dish and brought leftovers to work. My mom would bring some home, then learned to make it for us. I finally found her recipe dated 1995. -Mike

ineksa 
(Chamoru the Guam dialect)

= rice
Servers 6
Preheat oven 400℉ (205℃)

A. Chicken:

4 pounds (2 kg) of organic or free-range chicken thighs, cut up

2 stalks of chopped celery

1 chopped yellow onion

2 organic lemons, cut and squeezed and put all in the pot

1 Tbs. (15 ml) organic sugar

1 bunch of chopped green onions

1 cup (240 ml) of soy sauce (liquid aminos-gluten free)

~Spanish~

uno 1. Add all the ingredients in a large bowl or pan.

dos 2. Toss well.

B. Rice:

2 cups (480 g.) cooked white rice

2 stalks of chopped celery

1 bunch of chopped green onions

1 pound (45 g) of chopped bacon

uno 1. Cook bacon.

dos 2. Add celery and onions; cook until celery is soft.

tres 3. Add rice and mix.

kuatro 4. Put chicken and rice in the oven and all the ingredients from the chicken pot.

singko 5. Add the soy sauce/amino to taste. Mix well.

sais 6. Cook about 30 minutes.

siette 7. Lower the heat to 350℉ (175℃) and bake 10-30 minutes until chicken is done.

Ta fañocho!

Let's eat!

Read More

Gabi's Cheese Press-Dumplings

Judy and Mike returned from Germany after visiting Tyle and many of his friends. While staying at Gabi's house, in southern Bavaria, she made this wonderful dinner. 

Gabi Käse Pressknödel

Makes about 20 patties

They can be refrigerated for 

other dinners or a snack.

large bowl of breadcrumbs

2 organic eggs

2 types of hard, graded cheeses

2 large chopped onions

chopped parsley

black pepper

optional: pieces of ham

olive oil and butter

1-2 cups (480 ml) warm milk

A. Knödel 

1. Sauté the onions.

2. In a bowl, add part of the milk, breadcrumbs, cheeses, eggs, and parsley.

3. Mix with your hands.

4. Add more milk if needed, but still a thick dough. Set aside for 10-20 minutes.

5. With wet hands, take a handful of dough, roll into a ball, and pat into patties. Set on a plate. 

6. Heat the oil and butter on high heath.

7. Fry the patties 2-3 minutes on both sides. Set aside.

8. Continue to fry the patties.

9. Reheat the first batch.

B. Serve with sweat sauerkraut with carrots and a salad. 

1. In a pan, warm the sauerkraut with a little water and a bouillon cube.

Guten Appetit!

Read More

Amie's Whole Wheat Bread

Cousin Amie makes great bread even with the help of her daughter.

1 1/2 cups (350 ml) cold water

2 Tbs. (30 ml) each: powdered milk and olive oil

3 Tbs. (45 ml) honey

1 Tbs. (30 ml) molasses

1/5 tsp. (1 ml) salt

2 1/3 cups (550 ml) whole wheat bread flour

1 cup (235 ml) white bread flour

1/2 tsp. (3 ml) yeast

optional: some organic: oats, sunflower, or pumpkin seeds

1. Combine all the ingredients in a medium bowl.

2. Cover with saran wrap and let rise 12-18 hours.

3. Scrape the dough out onto a floured surface and quickly arrange it into a round mound.

4. Place the dough on a floured tea towel.

5. Sprinkle some oats or seeds (optional).

6. Let it sit for 1-2 hours.

7. Place a Dutch Oven into the oven and preheat to 475F (245C).

8. Move the dough to the heated Dutch Oven, cover, and bake 30 minutes.

9. Remove the lid and bake another 15 minutes.

10. Let it cool for an hour before slicing.

Read More

Granny's Pecan Tassies

Granny, Mike's grandmother, made these for most holidays.

-chill 2 hours or overnight-

1 package 3 or 4 oz (90 ml or 120 ml) soften organic cream cheese

1/2 cup = 1 stick (120 ml) organic butter or margarine

1 cup (240 ml) sifted all purpose flour

1 organic egg, lightly beaten

3/4 cup (180 ml) firmly packed organic brown sugar

1 tsp. (5 ml) vanilla extract

1 Tbs. (15 ml) organic butter or margarine

dash of salt

2/3 cup (155 ml) chopped organic pecans

1. Blend cheese and the 1/2 cup (120 ml) butter or margarine until smooth in a large mixing bowl.

2. Add flour, blend well.

3. Chill dough in refrigerator about 2 hours or overnight.

4. Shape dough into about 24 balls.

5. Press balls into tiny muffin or tart pans. Place on flat pan for easier handling.

6. Blend egg, brown sugar, vanilla extract, tablespoon (15 ml) of butter or margarine, salt and pecans in small bowl.

7. Fill small tart or muffin pans with mixture.

8. Bake at 375F (190C) for 20 minutes or until lightly browned.

9. Cool a minute or two on wire rack before removing from pans.

10. Cool completely.

pecan pods>

Read More

Uncle Bob's Pea Soup

Since Uncle Bob is Dutch, hence "pea soup" is translated. He makes the greatest soups and this is his favorite. 

Erwtensoep (Dutch)

Serves 4

simmer 2 hours

A. Put 2 Tbs. (30 ml) olive oil in a Dutch oven. 

B. Add the following diced vegetables:

half a large onion

2 stalks of celery

2 Yukon gold (organic) potatoes

2 carrots

C. Sauté until onions are translucent.

D. Add 32 oz (900 ml) of organic chicken broth. Bring to a mild boil and add 1 package of dry split peas (1 lb/450 g) and a good size ham hock. 

E. Add water to cover the ham hock. Bring to a boil, stir, and lower the heat to a simmer for two hours. Stir occasionally. Peas will dissolve to thick paste.

F. Make sure the peas are fully cooked, then remove the ham hock.

(optional: remove the ham and cut into small pieces; add to the soup)

G. Salt and pepper to taste.

Read More

Caroline's Asparagus with Trey's Corn on the Cob

While visiting across the Bay of San Francisco, CA,

Caroline fixed this side dish.

Brush the asparagus 

on both sides with olive oil. Sprinkle salt and pepper. Bake at 450℉ (230℃) for 15 minutes ("keep checking so they do not burn"). Great!

Optional: Even more so if you had Parmesan cheese or gluten free cheese, garlic powder, and balsamic vinegar on it.

Meanwhile, Trey prepared 
Corn on the Cob

à la BBQ

Remove the husk. Brush each ear with olive oil. Sprinkle salt, pepper, and barbecue until done.

Add a daughter from each family and enjoy dinner!

Read More

Yama's Salad Dressing

While Judy and Mike were visiting Tyle in Kunitachi, a suburb of Tokyo (Dec. 2010), they stayed with Yama. One night they made dinner and a salad, but no dressing. Yama made this delicious dressing, but sorry, no measuring. So "some" means any amount...

• soy sauce
• vinegar from dry plum: 梅干し /ūmĕ bōsh/
• oil
• sesame paste

おいしい です.

/ō-ē-shēē dĕs/

It is tasty!

Read More

Holiday Gift Guide: For the Foodie

by Jeff Nield, Vancouver, British Columbia

Welcome to TreeHugger's 2008 Holiday Gift Guide, "Give Green to Save Green," your blueprint for the season's best earth-friendly gifts. Don't expect any electric roadsters or solar-powered robots, though; this year, we're all about real stuff for real people--affordable, eco-conscious presents that will delight your giftees while helping them go green and save money, too. With more than 100 gift ideas across 12 categories, we've got everyone on your list covered, from the Green Geek to the Fashion Buff. We're leading off here with gifts for the Foodie, but you can check in at the Give Green to Save Green main page to browse all sections as they roll out over the next several days.


Foodies are the easiest people to please on any holiday gift list. Who else would be happy with a block of cheese, a bag of local walnuts, or an envelope with a few seeds in it? Here's the key to giving the perfect present: green foodies like to feel connected to their food. If they know the farmer that grew it, if they can cook it for friends and family in their own kitchen, or if it came from their own backyard, they'll be content. And while imported foods from abroad were once de rigueur, today's emphasis on locally-grown food means the goodies that get the biggest smiles are the ones that also save you a bundle on shipping. (You're welcome.)

Read More