Here is an updated of all the soups I have prepared since I started making and delivering soup.  I will be introducing more new soups but also repeating some of these.  I am proud to say I have only repeated a few soups. Let me know which your favorites are.  Also please let me know of any special requests.  I look forward to making you soup! Xo

white bean and tomato w/rosemary

mushroom

roasted butternut squash

borscht

artichoke

beef barley

chicken posole

spicy african peanut soup

green goddess 

tomato with meyer lemon marsconpone and creme fraich swirl

minestrone (chicken stock)

mulligatawny (veg)

albondigas (latin american meatball soup, chicken stock)

french onion w/ gruyere and garlic croutons

mushroom (chicken stock)

tuscon cranberry bean and farro w/ garlic and rosemary (veg)

chicken with homemade egg noodles

tom ka kai (classic Thai soup w/ coconut milk, chicken, lemon grass, keffir leaves,galanga,mushrooms &Thai chili pods.

matzo ball (chicken)

broccoli cheddar (veg)

gazpacho with garlic croutons

zucchini with laughing cow cheese (chicken stock)

corn chowder with roasted red pepper swirl (chicken swirl)

zuppa de primavera (veg)

turkey and chard (turkey stock)

Garlic Lime Soup, garnished w/ Queso Fresco and Tortilla Strips (chicken stock)

zuppa di porri e ceci…leek and garbanzo bean soup w/ chicken stock 

french onion with homemade croutons and gruyere cheese (chicken stock)

carrot soup with a southeastern asian influence with coconut milk,lemongrass and hint of ginger (veg)

Black Bean Chili (vegetarian

Vichyssoise/Potato Leek (chicken stock) serve hot or cold

italian Wedding (chicken stock) w/chard & mini chicken meatballs and pastini

summer tomato soup w/herbs (vegetarian)

chicken pho

cold cucumber/yogurt soup with dill (veg)

greek chicken avgolemono 

Roasted Asparagus (chicken stock) garnished w/ gremolata (parsley, garlic &lemon zest)

chinese long soup ( with pork,cabbage and noodles in chicken broth),
classic lentil soup (vegetarian)
caldo de res (mexican beef and vegetable soup)
roasted potato and cauliflower soup with sweet fennel sausage (chicken stock)
spinach and chicken soup with wild rice
tortellini and chard soup (chicken stock)
jamaican pumpkin and beef Soup
cheddar and beer soup (chicken stock)
chicken and dumplings
roasted eggplant with red pepper swirl (vegetarian)

veggie borscht

And for this Monday, January, 9^th…minestrone (chicken stock)

January 7, 2012

Here is an updated of all the soups I have prepared since I started making and delivering soup.  I will be introducing more new soups but also repeating some of these.  I am proud to say I have only repeated a few soups. Let me know which your favorites are.  Also please let me know of any special requests.  I look forward to making you soup! Xo

white bean and tomato w/rosemary

mushroom

roasted butternut squash

borscht

artichoke

beef barley

chicken posole

spicy african peanut soup

green goddess

tomato with meyer lemon marsconpone and creme fraich swirl

minestrone (chicken stock)

mulligatawny (veg)

albondigas (latin american meatball soup, chicken stock)

french onion w/ gruyere and garlic croutons

mushroom (chicken stock)

tuscon cranberry bean and farro w/ garlic and rosemary (veg)

chicken with homemade egg noodles

tom ka kai (classic Thai soup w/ coconut milk, chicken, lemon grass, keffir leaves,galanga,mushrooms &Thai chili pods.

matzo ball (chicken)

broccoli cheddar (veg)

gazpacho with garlic croutons

zucchini with laughing cow cheese (chicken stock)

corn chowder with roasted red pepper swirl (chicken swirl)

zuppa de primavera (veg)

turkey and chard (turkey stock)

Garlic Lime Soup, garnished w/ Queso Fresco and Tortilla Strips (chicken stock)

zuppa di porri e ceci…leek and garbanzo bean soup w/ chicken stock

french onion with homemade croutons and gruyere cheese (chicken stock)

carrot soup with a southeastern asian influence with coconut milk,lemongrass and hint of ginger (veg)

Black Bean Chili (vegetarian

Vichyssoise/Potato Leek (chicken stock) serve hot or cold

italian Wedding (chicken stock) w/chard & mini chicken meatballs and pastini

summer tomato soup w/herbs (vegetarian)

chicken pho

cold cucumber/yogurt soup with dill (veg)

greek chicken avgolemono

Roasted Asparagus (chicken stock) garnished w/ gremolata (parsley, garlic &lemon zest)

chinese long soup ( with pork,cabbage and noodles in chicken broth),
classic lentil soup (vegetarian)
caldo de res (mexican beef and vegetable soup)
roasted potato and cauliflower soup with sweet fennel sausage (chicken stock)
spinach and chicken soup with wild rice
tortellini and chard soup (chicken stock)
jamaican pumpkin and beef Soup
cheddar and beer soup (chicken stock)
chicken and dumplings
roasted eggplant with red pepper swirl (vegetarian)

veggie borscht

And for this Monday, January, 9^th…minestrone (chicken stock)

Friday, August 26th, 2011:

I have come up with the soups for next three months…all for Monday delivery

September:
5  Roasted Asparagus (chicken stock) garnished with gremolata (parsley, garlic and lemon zest)
12 Chinese Long Soup ( with pork,cabbage and noodles in chicken broth),
19 Classic Lentil Soup (vegetarian)
26 Caldo de Res (Mexican beef and vegetable soup)

October:
3 Roasted Potato and Cauliflower Soup with Sweet Fennel Sausage (chicken stock)
10 Spinach and Chicken Soup with Wild Rice
17 Tortellini and Chard Soup (chicken stock)
24 Dal Makhni (vegetarian creamy Black Lentils and Red Beans, specialty of Northern India)
31 Jamaican Pumpkin and Beef Soup

November:
7 Cheddar and Beer Soup (chicken stock)
14 Chicken and Dumplings
21 White Bean and Ham soup
28 Roasted Eggplant with Red Pepper Swirl (vegetarian)

Wednesday, August 24th, 2011:

Update on soups…..still going. still only have repeated soups twice…mushroom and french onion….scroll down to see full soup up to day!!

Here are the soups i have made so far, starting in end of November, through to today.  I have made soups every week, except for two I think.

update.. as of this past weekend i have made 15 soups, repeating only one soup:mushroom. i have many more soups up my sleeve…i totally appreciate all of you soup-ers!! it makes me feel good to be feeding you all. this is a labor of love. for my two families that so generously prepaid for 3 and 4 months ahead of time, i wanted to update you on how many orders you have left that are prepaid. diana: you have 4 orders of 2 qts/order left. robin and teo, you have 8 orders left of 2 qts/order. if you think i am mistaken call me and i will go over my list again..but am rather sure i am right. i will keep making soups for at least 2 more months, maybe 3….and will do it again starting in the fall. during the summer i may do an occasional cold soup and maybe spread out to pasta sauces and other food. thanks so much for your dedication and enthusiasm!

love and kisses, norah/mama ceres

3/28 i will continue to list the soups each week! just added this last soup.

updated again today, 4/18: tom ka kai, last week and matzo ball today.

1.white bean and tomato w/rosemary

2. mushroom

3. butternut squash

4. borscht

5.artichoke

6. beef barley

7. chicken posole

8. spicy african peanut soup

9. green goddess

10. tomato with meyer lemon marsconpone and creme fraich swirl

11. minestrone

12. mulligatawny

13. albondigas

14. french onion w/ gruyere and garlic croutons

15 mushroom

16. tuscon cranberry bean and farro w/ garlic and rosemary

17. chicken with homemade egg noodles

18. tom ka kai (classic Thai soup w/ coconut milk, chicken, lemon grass, keffir leaves,   galanga,mushrooms and Thai chili pods.

19. matzo ball

20. broccoli cheddar (veg)

21.gazpacho with garlic croutons

22. zucchini with laughing cow cheese (chicken stock)

23 corn chowder with roasted red pepper swirl (chicken swirl)

24. zuppa de primavera (veg)

25. turkey and chard (turkey stock)

26.Garlic Lime Soup, garnished w/ Queso Fresco and Tortilla Strips (chicken stock)

27.zuppa di porri e ceci…leek and garbanzo bean soup w/ chicken stock

28.french onion with homemade croutons and gruyere cheese (chicken stock)

29. carrot soup with a southeastern asian influence with coconut milk,lemongrass and hint of ginger (veg)

3o.Black Bean Chili (vegetarian

31 .Vichyssoise/Potato Leek (chicken stock) serve hot or cold

32 italian Wedding (chicken stock) w/chard & mini chicken meatballs and pastini

33. summer tomato soup w/herbs (vegetarian)

34. chicken pho

35. cold cucumber/yogurt soup with dill (veg)

36   next monday….8/29) greek chicken avgolemono

Here is what I came up with:

 Feta Stuffed Lamb Burgers on Grilled Foccacia with Fresh Spinach and Tzatziki

Stuffed Grape Leaves

For the tzatziki, I grated one cucumber (peel and seed if not using an English cucumber) and lightly salted and placed in a strainer to drain off the bitterness.  Then I added 1 t. of fresh mint, pinch of black pepper, and stirred in ¾ C Greek yogurt.  Because I salted the cucumbers (which I squeezed excess water out of after they strained for 15 minutes) I didn’t add any other salt.

(as always, scroll for description and click to enlarge)

For the dolmas I blanched 1 C white long grain rice (brown basmati can be substituted) for 10 minutes then rinsed it with cold water and drained.  To the rice I added:

¼ C minced onion

¼ C toasted pine nuts

2-3 garlic cloves, minced

1 T fresh dill, minced

Salt and pepper

After combining these ingredients, I took out 1/3 of the mixture and added it to ¼ pound ground lamb that I had browned and cooled.  I now had mixtures to make lamb and vegetarian dolmas.

To fill and wrap dolmas: Drain, rinse and squeeze out liquid from one jar of grape leaves.  Spread out a big leave or a couple of small leaves, vein side up, and add 1 ½ T of filling to the middle of leaf. Fold one half of the leaf over the filling, fold over sides and roll up like a spring roll or burrito.

Place the dolmas, seam side down, in 2 olive oiled glass pie pans or casserole dishes.  I got about 16 of each type out of the fillings.  Pour ½ can (11.5 ounce) low sodium V8 juice, ¼ C olive oil and juice of 1 lemon over each pan of dolmas.  Cover pans with a piece of parchment, and then tightly cover with foil.  Bake for 50 minutes at 325’. Cool to room temperature and eat.  Good as is, or with a dollop of tzatziki.

To make 2 feta stuffed lamb burgers:

Season ¾ lbs. of ground lamb with salt, pepper, 2 T minced onion, 2 cloves, minced garlic, ¼ t each, ground cumin and coriander, ½ t dried oregano, 1 t chopped fresh mint, ¼ t cayenne pepper, 4-6 pitted kalamata olives, chopped and mix gently before forming into 4 equally sized balls.  Slice 4 pieces of feta cheese (low fat can be used, as well as crumbled) For each ball into a patty, placing cheese of two, then press and seal another patty onto each.  Pan fry or grill gently for about 8 minutes, turning once halfway through time. Allow to rest a few minutes before assembling.  Serve on grilled bread (I used rosemary foccacia) or warmed pita bread) and top with a small handful fresh spinach, a couple of slices of tomato and a large dollop of tzatziki.

]]> http://mamaceres.wordpress.com/2011/08/05/me-diterranean-dolmas-and-lamb-burgers/feed/ 0 mamaceres salted and grated cucumber straining to remove bitterness and excess liquid after squeezing out extra liquid, add to greek yogurt, pepper and mint toasting pine nuts for dolma fillings vegetarian filling for dolmas filling for non-vegetarian dolmas filling and rolling grape leaves adding lemon juice to the dolmas before baking covering dolmas with parchment paper one each vegetarian and non-vegetarian dolmas mixture for lamb burgers balls of meat to make patties adding feta to patty cooking feta stuffed lamb burger assembling feta stuffed lamb burger inside view of feta stuffed lamb burger http://mamaceres.wordpress.com/2011/07/12/my-kids-cooking-camp-2011/ http://mamaceres.wordpress.com/2011/07/12/my-kids-cooking-camp-2011/#comments Tue, 12 Jul 2011 18:59:19 +0000 mamaceres http://mamaceres.wordpress.com/?p=1506 ]]> This year’s theme was: Pies; Sweet and Savory.

I had so much fun and was full of admiration for the kids and their enthusiasm they brought with them to this year’s camp.  I love doing this and will keep doing it as long as April will have me..   I already know what next year’s theme is, but in the tradition of  “The Kids’ Cooking Camp” it will be a secret until the first day of camp.  I can hardly wait!

Thanks so much to April, all the kids and their families.  It is an honor to teach these kids each year!

Love, Norah/ Mama Ceres xoxoxoxo

I had 14 kids this year and they were split up in 3 groups: “the lils”, “the meds” and “the bigs”.

(as always, please scroll over picture for description, click to enlarge.)

Here is a copy of the menu and recipe booklet for this years camp:

Cooking Camp 2011 at The Kids’ House

Brought to you by Norah Collins Cline/ Mama Ceres.  Thanks to the generosity of April. Thank you so much for your faith in me!!

Pies; Sweet and Savory

We will be making a selection of free form, individual and mini pies/tarts/turnovers using pastry dough, spring roll wrappers and phyllo (filo) dough.  Some of the recipes are from my library of cook books. Others are my original recipes or version of classic recipes.

Menu

(Savory)

• Leek/Potato Tartlets

W/ Cheddar Crust

• Spanikopita Triangles
•  Jamaican Beef Patties

(Sweet)

•  Mini Garnet Yam & Coconut Pies
• Free Form Individual Apple Pies
•  Mini Key Lime Pies

 Savory Recipes:

 Leek and Potato Mini Tarts with Cheddar Crust

An original recipe of mine

(Makes about 48 mini tarts)

Filling:

3 large russet potatoes, washed, peeled and cut into quarters lengthwise, then sliced thin

3 large leeks, green trimmed off, cut into quarters lengthwise, then sliced thin, soaked, rinsed and spun dry in salad spinner

2-3 garlic cloves, minced

Salt and pepper

1 bunch chives, sliced thin

2 eggs, mixed

½ -3/4 C milk, half and half or combo of milk and cream

Blanch sliced potatoes until cooked but al dente. Drain.  Sauté leeks and garlic until cooked.  Combine potatoes, leeks, chives and eggs.  Add enough milk to slightly loosen mixture, but not make runny.  Fill mini pie tins with liners and then press in circles of rolled out pastry.  Fill 2/3 way up with potato/ leek mixture and bake at 350’ for 30 minutes until pastry is golden and filling is set.  Garnish with additional chives or chopped Italian Parsley.

Cheddar Pastry for Potato/Leek Mini Tarts:

6 ¼ C unbleached a.p. flour

1 C 1/4 teaspoon salt

1 1/4 C chilled solid vegetable shortening, cut into pieces

2 sticks chilled unsalted butter, cut into 1/2-inch pieces

8-12 ounces sharp cheddar cheese, coarsely shredded

1 -1 1/2 C (about) ice water

Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resemble small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.  When ready to use, roll dough out on floured board to 1/8^th inch thick and cut out 2-3 inch circles or large enough to fill paper mini muffin tin liners.  Press into liner filled mini muffin tins.

Spanikopita Triangles:

One of my versions of Spanikopita

(Makes approximately 48 small triangles)

¼-1/3 cup vegetable oil

2-3 large onions, chopped

2# frozen spinach, thawed drained and squeezed dry

4 tablespoons chopped fresh dill (or 2-3 t dried)

12 ounces feta cheese, crumbled

8 ounces ricotta cheese

4 eggs, lightly beaten

Salt and pepper, to taste

1-2 packages phyllo dough (thawed overnight in fridge)

1- ½ sticks butter, melted to be brushed onto phyllo dough layers and over top of triangles.

Sauté onions, cool.  Mix other ingredients except for melted cheese. Layer 2 sheets phyllo dough with butter and stack.  Cut vertically into 6 sections, fold each into half, vertically.  Place about 1 ½ t of filling onto bottom of each and fold up, as if folding a flag. Brush each with butter. Freeze or bake. Leftover filling can be frozen for next time.  If you freeze them, allow triangles to thaw at room temperature for about ½ hour before baking. Bake at 350’ for 20-30 minutes until golden brown. Serve warm or room temperature.

Jamaican Beef Patties from Island Cooking; Recipes from the Caribbean by Dunstan A. Harris

(We will double the recipe to make at least 24 mini turnovers)

Filling: (page 13)

1 # lean ground beef

1 t ground annatto or 1 T paprika (smoked or plain) for color

2 garlic cloves, crushed

1 T freshly ground black pepper

1 fresh hot pepper, minced or 1 t cayenne pepper

2 t season salt or plain salt

1 t dried thyme, crumbled

3 large onion, finely chopped

1 C finely diced celery

2 T soy sauce

½ C plain (or seasoned) bread crumbs

3 scallions (green onions), finely chopped

1 T a.p. flour

¼ C diced red pepper (sweet bell)

Additional salt, to taste

1 egg yolk, slightly beaten

Pastry for Jamaican Beef Patties: (page 138)

2 C a.p. flour

1 t baking powder

½ t salt

1/2 C vegetable shortening

¼ C cold water

Filling:  Combine the ground beef with the annatto or paprika in a large sauce pan over medium heat, and break it up by stirring with a spoon until it is browned.  Drain off any excess liquid, and add all the remaining ingredients, except the pastry and egg yolk. (If the meat is very dry, add up to 2 T water)  Reduce the heat, stir thoroughly, and simmer for 5 minutes.  Remove from the heat and cool at room temperature. (Use or refrigerate)

On floured board, roll out the pastry dough as thinly as possible- about 1/8^th inch thick. Stamp out circles of dough (about 5 inch diameter for large or 2-3 inch for mini) and place 1 T (for large) or 1 ½ t (for mini) of cooled filling in the center of each.

Moisten the edges of the pastry circles with water and fold the dough over to form a crescent.  Crimp the edges together with a fork to seal the pastry and brush the top with the beaten egg yolk.  Place on ungreased baking sheets and bake in a pre-heated 400’ oven for 30 minutes (for large) or 20 minutes (for mini).  Serve warm.

Pastry: Sift together the flour, baking powder, and salt in a bowl.  Rub in the shortening and water without kneading too much as the dough will become too elastic and heavy.  Mix until the dough has the consistency of bread crumbs, and roll into a ball.  Lightly dust the dough with flour, wrap in plastic film or waxed paper, and refrigerate for at least and hour.

 Sweet Recipes:

 Garnet and Coconut Mini Pies

An original recipe of mine

(Makes about 48 mini pies)

6 garnet yams, roasted and scooped out of skin

6 eggs, gently beaten

1C coconut milk

1 C sugar

1 t each: nutmeg, cinnamon, allspice

½ t salt

2 t vanilla

“Sweet” Basic Pie Crust (1 ½ times James McNair’s “basic pie crust” recipe from his Pie cook book, pgs. 10, 11)

Combine and mix all ingredients.  Pour into mini muffin tins that have been lined and filled with circles of pie dough (same method as for Potato/Leek Tartlets.

“Sweet” Basic Pie Crust for Garnet Yam/Coconut and Key Lime Pies:

4 ½ C a.p. flour

1 t salt

4 ½ T sugar

1 1/2 cups chilled fat cut into small pieces: any combo butter/lard/shortening

12 T (1/2 C plus ¼ C) or more if needed, ice water w/ 3 cold egg yolks whisked in

Combine flour, salt, and sugar.  Cut in fat until mixture resembles course bread crumbs.  Add ice water/egg mixture and work with fork until dough comes together.  Form 2 disks and wrap in plastic or plastic bag and freeze or refrigerate until ready to use.

Free Form Individual Apple Pies

An original recipe of mine

(Makes about 48 small individual pies)

8 apples, peeled, and chopped into medium small dice

1 cup sugar

1 t cinnamon

A splash of water

Combine all ingredients and cook until apples are just tender, but not too soft.  Cool or refrigerate before filling.  When ready to fill, round off edges of 48 plus spring or egg roll wrappers, brush edges with water and add a couple of T apple mixture in the middle.  Fold up sides, creating a rough “circle” with a small opening in the center.  Brush free form pies with butter and bake at 350’ for 20-25 minutes until they are golden brown.  Just before serving sprinkle with cinnamon sugar, powder sugar or just plain cinnamon. Eat warm or room temperature.

Key Lime Mini Pies

Pg 52 James McNair’s key lime pie from his cook book, Pie

(Makes about 48 mini pies)

½-1/3  key lime juice or fresh squeezed lime juice

1 cans (14 oz.) sweet condensed

4 egg yolks

Recipe of “Sweet Pie Crust”

Whipped cream for garnish

Mix all ingredients.  Add up to 1T lime zest if desired.  Fill cooled prebaked pie crust

And bake for 15 minutes.  Cool and put small dollop of sweetened whip cream on each mini pie.

Note about prebaked pie crusts: fill mini muffin tins as described on potato/leek tarts and garnet yam/coconut pies, but gently pierce the circles of dough thoroughly before pressing into muffin tin liners. Prebake for about 7-10 minutes until cooked but not browned.  Be sure to fill only 2/3 of the way up.

I washed and stemmed the kale

I made savory pie dough for 2 pies (plus one sweet dough for another project)

I combined 8 eggs, 4 cups sauteed kale, 1 cup cooked rice, 1 cup cubed colby cheese, 1 t each thyme and cayenne, salt and pepper. Filled to pies.

I pre-baked the two pies with parchment and dried beans to weigh down dough

I filled the two cooled pre-baked pie shells

Baked them for about 45 mins at 350′

and enjoyed looking at the lovely flowers Eleanor also brought me

Friend Craig Ponsford with the assistance of his love and my soul sister friend Diana Benner, owns, runs, bakes, creates, educates, teaches, innovates, and spreads the love for his delicacies made from whole grains.  One taste and the flavors, textures, smells of his creations, seduce you and enchant you and any preconceived ideas of what whole grains are like, diminish as quickly as the goods are ingested.  Using whole grains of many varieties and  local fruits, cheeses, meats, etc, Craig creates wonderful breads, croissants, quiches, tarts, cookies, etc for his ever increasing clientele.  This award winner bread maker has gone beyond bread and proves his talent is WIDE RANGE.

I recently visited and had a delicious cup of coffee and an incredible ham and cheese pastry.  Craig made me a batch of delicious pizza dough,  Really good!  I brought home some yummy berry preserves (strawberry, blackberry and raspberry; yummy!) a sinfully scrumptious chocolate croissant, whole grain challah (made the most delicious french toast, which was extra tasty with a dollop of his preserves) and a raspberry and blood orange pastry.

Bread Art:

Goods:

Come check out Ponsford Place.  His hours vary, but typically he is open Thursday, Friday and Saturday.  Aside from these hours, there are other events such as baking classes, and Pizza and Jazz nights (next one is tomorrow, Wednesday, July 13th starting at 5pm… come eat pizza and listen to great music!  byob or w)

Visit Ponsford’s Place on twitter: ponsfordsplace or friend on facebook: Ponsford’s Place.

Check out the website: www.ponsford’splace.com  or email them at: ponsfordsplace@gmail.com

Best thing to do, is come by! 117 Shaver St., San Rafael, CA (check ahead of time for the day’s offerings on twitter, facebook or on the bakery’s website)

Pizzas I created with the wonderful pizza dough Craig made for me:

Baked:

mini pizza, grilled then topped ready for final bake:

Ready to eat:

Peppers and Filling-

filling was enough to fill:

1 pint (about 14) mini bell peppers and 2 large pasillas which I grilled and then put in a bowl to steam before I peeled off the chard skins, slit and scraped out seeds.

(as always, please scroll over picture for description, click to enlarge)

I then made the filling which consisted of one package of queso fresco crumbled, 2 T minced onion (green onion can be used instead), 1/2 t minced garlic, 1 small handful cilantro chopped, 1 t dried oregano, salt and pepper, all mixed together.

Dressing:  Blend the juice of 1 large Meyer lemon, the rest of the bunch of cilantro (after 1 small handful for the filling), 1/4 t minced garlic, 1 t cumin, 1/2 t chili powder, salt and pepper to taste.  Drizzle in while machine is running, 3/4 C olive oil.

To make salad, take 1 cup garbanzo beans (if you use canned, please rinse well before use) or corn kernels, and toss with a few tablespoons of the dressing.  Dress desired greens (I used arugula as that is what I had in fridge)  Plate greens, sprinkle on garbanzo beans or corn, then lay down desired amount of peppers/chilis.  Drizzle additional dressing over the top of the rellanos. Enjoy!!

This morning, for breakfast, I warmed 2 corn tortillas on the stove top and then wrapped one around a sweet bell rellano and one around a Pasilla rellano and then microwaved for one minute.  Hola!!! It was so good!!

Mama Ceres BBQ Rub

Great on meat, poultry, seafood, tofu.

Best used with indirect heat or in smoker or oven as high sugar content burns easily.

Can also be used to create a brine. Also, blend some into room temperature butter, blend and chill then top cooked meat, poultry or seafood with. Yummy!! (just added some bbq compound butter to my grilled pork chops!! was great!)

Enjoy!

(as always, scroll over picture for description, click to enlarge)

(Makes just a wee bit over 6 Cups)

Ingredients:

1/2 C Bells Seasoning (contains: rosemary, oregano, sage, ginger, marjoram, thyme, paprika)

¼ C Spicy Smoked Paprika

¼ C Celery Salt

1/8 C Black Pepper

1/8 C Cayenne Pepper

¼ C Mild Paprika

½ C Chili Powder (contains: chili powder, salt, garlic)

1/8 C Dried Oregano

1/8 C Dried Thyme

¼ C plus 1/8 C Granulated Garlic

1/4 C Onion Powder

1 teaspoon Cinnamon

2 C Sugar

1 ½ C Salt

Mix and put in ziplock bag, jar or plastic container.

I cubed and chopped in processor, 4 chicken breasts and 1 piece of salmon (seperatley of course)  I sauted a medium onion, chopped, a few cloves of garlic, 1 tablespoon chopped basil, 1 T dried oregano ( I picked and dried) 1/2 t chili flakes, 1 t salt, 1/2 t fresh ground pepper, 2 eggs, 1/2 cup panko bread crumbs.  I reserved a bit of the onion and herb mixture before adding the proscuitto, (4 thin slices, chopped up) as my daughter does not eat meat, and then added just a bit of the egg and panko to the salmon mixture.  I made a tester patty to test for seasoning (this is when I added the chili flakes and more salt and pepper…testing is important, when possible.  I always test a small bit of any meatballs or meatloaf, etc to check for possible seasoning)  When ready to cook, I cooked patties in a mixture of butter and oil (vegetable oil, as I had run out of olive oil…..god help me for running out of olive oil….)

(as always, scroll over picture for discription, click to enlarge)

Cannellini Beans:  I sorted 1/2 pound dried cannellini beans and brought to a simmer for 3 minutes. I then soaked them for 2 hours before simmering for about an hour. I added a bay leaf and a carrot to the beans while I cooked them.  I checked a few beans to make sure they were all tender, then I drained them.  Meanwhile I sauted the aromatics until they were tender then added chopped garlic (4 cloves) and rosemary (leaves from about 5 stems, 4 inches each) and sauted for another couple of minutes. I then added drained canned tomatoes (14.5 ounce can) that I hand crushed.  After sauteing for another couple of minutes, I added the reserved tomato liquid, plus water (to make 3/4 of a can of liquid) to mixture and simmered a few minutes before adding the beans.  After 5 minutes of simmering, I added 2 chopped green onions and simmered for about 10 more minutes.  I finished off beans, after adjusting salt and pepper, with chopped parsley. 

I served the beans with a patty on top. Salmon for my daughter and chicken for the rest of us.  I garnished plates with additional chopped parsley.  It was really good….”slamming salmon and bitchin’ chicken” as my daughter and her friend called it.I served the beans with a patty on top. Salmon for my daughter and chicken for the rest of us.  I garnished plates with additional chopped parsley.  It was really good….”slamming salmon and bitchin’ chicken” as my daughter and her friend called it.

I served the beans with a patty on top. Salmon for my daughter and chicken for the rest of us.  I garnished plates with additional chopped parsley.  It was really good….”slamming salmon and bitchin’ chicken” as my daughter and her friend called it.