Buttermilk Bran Muffins

With the addition of cottage Cheese...these muffins have hidden protein tucked alongside fiber for healthy lunch box ideas.

Since discovering buttermilk powder, I am always testing and tweaking old recipes to include buttermilk powder to replace liquid buttermilk. 

This one is a keeper.

• 1 1/3 cup boiling water
• 1 1/2 cups all-bran cereal
•  1 cup flour
• 1/4 cup oatmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda'
• 1/2 teaspoon salt
• 1/3 cup white sugar
• 1/4 cup buttermilk powder
• 1/3 cup finely chopped walnuts
• 1/2 cup raisins or chopped dates
• 1/2 cup 2% cottage cheese
• 1 egg
• 1/3 cup vegetable oil

1. Preheat oven to 400.
2. Line 1 - 12 cup muffin tin with large paper liners and spray the tin and liners with cooking spray.  They will not stick to the liners this way even when warm.
3. Pour boiling water over the all-bran in a medium bowl.  Allow to sit while measuring the remaining ingredients.
4. Put the flour, oatmeal, baking powder, baking soda, salt, sugar, buttermilk powder and walnuts and dates or raisins in a medium bowl and stir well.  If you use dates, use your fingers to break apart the chopped dates and rub with flour to keep separated.
5. Stir together the remaining ingredients in a large bowl. 
6. Fold the bran-ceral mixture and dry ingredients into the wet ingredients and stir just until combined.  You don't want to overstir...use a quick and gentle fold to keep the rising mixture from deflating.
7. Use a large icecream scoop if possible to divide between the muffin cups.  They will be full.
8. Bake 25 minutes.

Chicken Chow Mein

This has been a family favorite at my mom's for many years. I call it a Mennonite version of Chinese food, because it really does not taste like any kind of Chinese take out, especially when she serves stewed cabbage with raisins and chicken fried steak alongside with it. All I can say is that everybody loves it!

Ingredients:

• 3 chicken breasts (halves)
• oil for browning
• 1 onion, chopped
• 3 cups cabbage, finely sliced
• salt and pepper to taste*
• 4 - 6 tablespoon light soy sauce (less if using regular)
• 1 (397g) bag steam fried  or instant noodles

Method:

1. Chop chicken into bite size pieces and cook on medium to high heat, in a small amount of oil, in a large frying pan. Using salt and pepper shakers, sprinkle lightly to season.
2. When chicken looks white on all sides, this should not take long, add onion, stirring until tender and then add cabbage. Salt cabbage lightly using salt shaker. Add more oil if it begins to stick to pan and keep stirring and cooking until chicken is partly browned and vegetables and juices caramelize to a golden color.
3. Meanwhile cook noodles according to directions on package, until just done, then drain and rinse.
4. Add ¾ cup water to meat, top with cooked noodles, do not stir, cover and allow to cook on low heat just to steam noodles.
5. When noodles have heated through, add soy sauce according to taste and toss. Serves 6 - 8

* if using flash-frozen, pre-salted chicken, it is not necessary to add any extra salt.

Please Help !!!

Mystery Solved !! I knew our 'smart' readers could do it ! Thank you soooo much !!! You are all wonderful !

Here is the response from the company's Germany office... Hi! I am the Customer Service Rep at WMF Americas that was contacted about this piece. Our Germany office found it in an old US catalog (2002). It is actually a citrus reamer - used for extracting juices from lemons, limes, etc. This particular piece was discontinued several years ago. check out our website! www.wmfamericas.com

and

'thetroikatable' found a picture of it on line dispelling all doubt !

http://www.headcook.co.uk/wmf-profi-plus-citrus-hand-juicer.html

***At the end of the day ..... Thank you one and all for your interest and your comments.

Thorstenveblen, I'm sorry you were bored with my 'fun' post but you are certainly entitled to your opinion... Maybe you just had a bad day ... but I did have to smile at Miss Manners who so politely reminded you to mind yours !

Thank you, Ashley, I agree -- It MUST be a kitchamajig - and shall henceforth be referred to as such ! smile

I agree that Foley Fork seems to be the more reasonable answer but it does not seem to follow the normal design of handle ... it is fat and awkward to hold.... here is a photo of it held in a hand.

Sarah C , I appreciated you e-mailing the company .. what an interesting response! I'm very curious to see if there is a response from the Germany office.

I thought Esther's idea of a pastry/decorating tool was interesting and I am going to try that.

Tracy, I'm sorry but my husband forgot where he bought it ... we tried to retrace his 'journey' a couple of days after he brought it home but we could not find another in any of the places he remembered being --- so I'm afraid I can't help you!

All of your suggestions and ideas were helpful and I enjoyed reading them all ! Thank you so much for making my day !!

*************************************************************************************

I just finished reading a book where the author remembers a conversation

she had in a Middle East home.

The women gathered there were eagerly offering advice to a young bride.

One older woman said... "Ohh.. absolutely necessary is for you to have a Motkhenna."

The author, not familiar with that Arabic word asked what a Motkhenna was.

The older woman looked her askance!

"You do not know what a Motkhenna is ?"

and getting one from the kitchen she explained ....

"A Motkhenna is important in the kitchen. You can grind wheat or corn for cakes and bread. And you can grind vegetables and tomatoes for sauces. It is 'daruri' (essential) for every wife's kitchen!"

Smiling politely, the author agreeed to make sure she looked for one next time she was shopping.

How could she describe her high-powered food processor to a woman who thought her ill-equipped without a stone grinding slab in her kitchen?

****

We recognize that almost as important as as a well stocked pantry, are the appliances and utensils that make our kitchen user friendly.

Some time ago ... my pastry blender broke and I noted a request for another on the shopping list I handed my husband.

Thinking that there must be a pastry blender better than the one I'd broken, he came home with a strange utensil that I had no idea what it was.

No one I have asked has had any idea either !

Now .. I love a good handy kitchen utensil ... but what do you do with a perfect good utensil for which you have no use ??

So, I have pictured my utensil in the above photo .. and throw out a challenge!

Can anyone solve this mystery for me ? PLEASE?

Surely someone out there must know what it is for !!

White Chili

This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans.

Ingredients:

• 1 pound Great Northern white beans, rinsed and picked over
• 2 pounds chicken breasts (2 large half breasts are about 2 pounds)
• 1 Tablespoon Vegetable Oil
• 2 cups onions, chopped
• 4 medium garlic cloves, minced
• 2 – 4oz. cans chopped mild green chiles
• 2 tbsp. chili powder
• 1-1/2 tsp. each of  cumin, and dried oregano leaves
• 1/2 tsp. garlic powder
• 1/4 tsp. cayenne
• salt and pepper to taste
• 8 cups chicken stock
• 3 cups Monterey Jack cheese shredded and divided
• sour cream
• salsa
• fresh cilantro leaves, chopped

Method:

1. Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. 
2. Cover and soak overnight.
3. Spread a little butter on the skin of each half breast of chicken and season it. 
4. Place on shallow pan and roast in 375 degree oven till cooked through. 
5. Let cool. 
6. Remove skin and bones and cut chicken into cubes.
7. Drain beans into large colander. 
8. Heat oil in same pot. 
9. Add onions and saute over medium-low heat until translucent, about 10 minutes. 
10. Stir in garlic, green chiles, chili powder, cumin, oregano, garlic powder and cayenne. 
11. Saute 2 minutes. 
12. Add beans and stock. 
13. Bring to a boil. 
14. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. 
15. Add additional water or broth if necessary (Can be prepared 1 day ahead). 
16. When you are ready to finish the chili cover and bring to a simmer before continuing 
17. Add chicken and 1 cup of cheese. 
18. Stir until cheese melts. 
19. Ladle chili into bowls. 
20. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.

Of course it’s up to you which of these additional ingredients you add to your chili.
We also like to serve this with some warm cornbread.
Serves twelve to fourteen…

Ground Chocolate and Oat Cookies

Cookies are always a good lunch box or afternoon coffee break treat. The grated chocolate bar and ground rolled oats in these cookies make them slightly different than regular chocolate chip cookies. The peanut butter is really good in these cookies, but can easily be replaced with soy butter or by replacing the 1/3 cup peanut butter with another 1/3 cup butter.

Ingredients:

• 1 cup butter, room temperature
• 1/3 cup peanut butter (see description above for substitutes)
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 cups rolled oats, ground in blender
• 1 1/2 cups flour
• 1 tsp vanilla
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 regular size grated milk or dark chocolate bar, I used a Hershey bar

Method:

1. Cream together butter, peanut butter, sugars and eggs. Grind oats and add along with flour, vanilla, salt and baking soda. Mix well. Grate in chocolate bar and mix until just incorporated. 
2. Drop onto lightly greased or parchment lines cookie sheets. Bake at 350º for 12 minutes. 
3. Remove to cooling rack immediately. 

Italian Sausage, Potato and Kale Soup

This is one of our favorite restaurant soups.

Once I developed a recipe we loved...my beloved said. ..."well there is another thing that we don't need to go out to eat." Almost anything you can find in a restaurant can be duplicated and often it ends up being tastier than the original. 

If you like spicy food...give this one a try.

If you want to tone down the heat of the soup..simply use mild Italian Sausage.

Another option is to add the crisp fried bacon to the crumbled fried sausage.

Either way...we like it.

Makes 4-6 servings.

• 1 lb / 450 grams bulk Hot Italian Sausage (remove casings if bulk is not available)
• 1 large onion
• 3 large cloves garlic
• 1 pound  small yellow potatoes  (they will keep their shape in the soup)
• 6 cups low sodium chicken broth
• 1 red bell pepper
• 1 bunch kale to make 5 cups
• 1 cup evaporated milk
• Italian cheese for topping (optional)
• 4 slices crumbled crisp fried bacon (optional)

1.  Add the Hot Italian Sausage to a large pot over medium heat and scramble fry until browned. Use a stiff egg lifter to chop it apart to form small crumbles.
2. Remove from heat and put the sausage and bacon into a colander over a bowl. Allow to drain well and then discard the fat.
3. Chop the onion and mince the garlic and fry in the same pot which has a bit of drippings from the  sausage over medium heat until the onion is translucent.
4. Add the sausage  back to the pot.
5. Scrub the potatoes and slice them with the skin on. Add the potatoes and chicken broth and bring to a boil. Turn down the heat and simmer for 20 minutes.
6. Slice the pepper into small pieces and break the kale into bite sized pieces. Add to the soup and simmer 10 minutes.
7. Add the evaporated milk and heat through.
8. Garnish with Italian Cheese, crumbled crisp bacon and serve with crusty bread.

Guess what?  One of our own is celebrating a milestone birthday today!  Happy Birthday Judy.

Why don't you go over to Judy's Front Porch blog and wish her a wonderful day.    I've already been there and she doesn't appear to be home...so better still write a note and she'll find it when she returns!

Skillet Steak Dinner

Steak tenders smothered with tomatoes, peppers, onions and mushrooms...and served on a bed of noodles. That's my idea of a perfect winter comfort meal. I made noodles for the first time recently....just like my mother-in-law used to. I decided to make a skillet steak to go with the noodles...just like my mother-in-law used to as well. Good meals make for good memories!

Ingredients:

• 2 lbs. sirloin steak
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 1 can diced tomatoes (19 oz. / 540 ml)
• 1 can mushroom soup (14 oz. / 398 ml)
• 2 tablespoons soy sauce
• 2 tablespoons molasses * (optional)
• 1/2 onion, coarsely chopped
• 1 sweet pepper (green, red or yellow) julienned
• 1 can sliced mushrooms (14 oz. / 398 ml)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Method:

1. Cut steak into serving size pieces.
2. Combine flour, salt and pepper.
3. Dredge steak in flour...and pound each piece.
4. Heat oil in large skillet on medium heat.
5. Brown meat well on all sides.
6. Add diced tomatoes.
7. Cover tightly and simmer for 1 hour.
8. Add remaining ingredients, stirring to mix well.
9. Cover tightly and simmer 30 minutes longer.
10. Serve on a bed of noodles or rice.

* I'm sure the molasses could be left out, but it adds a nice flavour.

Apple Pear Salad

I got this salad idea from my friend Verna.

The dressing is especially good although I've reduced the sugar a bit for less sweetness.

The picture was taken in the summertime when I'd substituted a nectarine for the pear.

Salad:

• 1 head romaine lettuce
• 1 unpeeled apple, (Gala or Fuji)
• 1 unpeeled pear - use your favourite variety
• 1/2 cup dried cranberries
• 1/2 cup coarsely chopped cashews
• 1 cup Swiss cheese, or use 1/2 cup Swiss and 1/2 cup Cheddar

Dressing:

• 1/3 cup sugar
• 1/3 cup cider vinegar
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped onion
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 2 teaspoons poppy seeds

1. Make dressing: Combine all ingredients in a salad dressing shaker or in a blender.
2. Mix well and set aside.
3. Wash Romaine lettuce and tear into bite sized pieces
4. Core and cut apple and pear into small pieces
5. Place salad ingredients into a large salad bowl, keeping back 2 tablespoons each of the shredded cheese and cashews.
6. Shake dressings once more and drizzle over salad.
7. Garnish with reserved cheese and cashews and serve immediately.

Serves 8

Bread for the Journey

This is not a recipe I am sharing today, the photo does fit into my story though.

"What would you do if Jesus came to spend some time with you?"  I heard this song playing on the radio today, a song from long ago, it caught my attention 'what would I do?'
-would I serve him a delicious meal plated up beautifully like the photo above?
-would I place my opened Bible on the coffee table to a favorite passage and  honestly say I had been reading His book faithfully and doing what it teaches?
-would I re-arrange my schedule and take time to sit and listen to Him?
Of course I would want to do all this and more, to give Him my best. I would also want Him to know that I would strive to be more attentive to the needs of others, reaching out a helping hand when needed.
This is my prayer then, that I will be obedient to do God's will. To live my life in such a way that I would not be ashamed to 'have Jesus come to spend some time with me.'

Matthew 25: 40
.. 'I tell you the truth, whatever you did for one of the least of these brothers of mine, you did for me.'

Cheesey Scalloped Carrots

I just have to share this recipe that I got from my friend Sandi. It was a big hit at our Bible Study Potluck Dinner. This is such a good casserole to bring to a potluck. It is an excellent vegetable side dish with cheesey deliciousness.

• 8 cups of sliced carrots
  
• 1/4 cup of butter or margarine
• 1/2 cup of chopped onion
• 1/4 cup of flour
• 1/2 teaspoon celery salt
• 1/4 teaspoon paprika
  
• 2 teaspoon prepared mustard
• 2 cups of milk
• 2 cups of grated low fat sharp cheddar cheese
• salt and pepper to taste
• 1/2 cup of crushed garlic croutons or equal amount of bread crumbs
  
• 2 tablespoons melted margarine
  

1. Cook carrots in salted boiling water until tender.
2. Drain.
3. Melt a 1/4 cup of butter in a separate sauce pan.
4. Add onion and cook until clear and soft.
5. Mix in the flour, salt, pepper, and celery salt
6. Stir in mustard and milk until it boils and thickens.
7. In a 9x13 inch pan, layer half of the carrots, half of the grated cheese, and another layer of carrots and grated cheese.
8. Pour over all of the sauce.
9. Top with bread crumbs and melted butter, adding garlic to taste, or use crushed croutons.
10. Bake uncovered at 350 for 25-30 minutes until browned and heated through.
11. Serves 8-10