Archive for September, 2010

My Mother’s Stuffed Peppers

stuffed peppers

5 or 6 small to medium bell peppers (or large peppers cut in half)
1 onion, chopped
2 cloves garlic, minced
2 eggs
1/4 cup uncooked rice
1  8 ounce can tomato sauce
1  14 ounce can diced tomatoes
1 pound meatloaf mix (combination of beef, pork, and veal)
salt and pepper

Mix the meat, eggs, rice, 1/2 the onion, salt and pepper to taste, 1/2 the garlic, 1/3 can tomato sauce, mix thoroughly
fill the peppers

In a large pot cook the rest of the onion until translucent in oil
add the rest of the garlic
add diced tomatoes
add the remaining tomato sauce
salt and pepper to taste
place filled peppers into the pot
bring to boil, reduce to a simmer, and cook covered over low heat for 40 minutes

These can also be cooked in a pressure cooker for 20 minutes

Freezes well

1 pepper = 10 carbs


September 28, 2010 at 6:20 pm Leave a comment

Brown Sugar Bread Pudding – a small batch

3 cups bread, cubed
1 apple, peeled, cored, and chopped
1 egg
1 cup milk
1/3 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 tablespoon butter

Preheat the oven to 350°

butter a casserole dish well
combine bread cubes, apples, and raisins
combine milk, sugar, egg, cinnamon, and vanilla. Mix well and pour over bread cubes
pour into buttered casserole and bake for 40-45 minutes

serve warm with ice cream

September 21, 2010 at 8:00 pm 2 comments

Buttermilk Pancakes – a small batch


1 cup flour (1/2 cup of whole wheat flour can be exchanged)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon soda
1 tablespoon oil
1 egg
1 cup buttermilk (or sour milk)
pinch of salt

Mix it all together
spoon into hot pan with a 1/4 cup measure to form pancakes
cook 2 to 3 minutes on each side

Makes 9 pancakes

September 19, 2010 at 3:38 pm 2 comments

Twice-Baked Potatoes



2 russet potatoes
2 ounces shredded cheddar cheese
3/4 cup broccoli, chopped and cooked
a splash of dairy (milk, cream, sour cream, non dairy creamer)
a sprinkling of parmesan cheese
1/4 cup cooked, diced bacon (or smoked turkey, or kielbasa, or just omit the meat for a vegetarian version)
salt and pepper to taste

Wash the potatoes and microwave for 10 minutes on high
then wrap them in foil and let sit for at least 30 minutes
cut potatoes in half and scoop the flesh out of the centers, into a bowl, leaving a sturdy outer shell
mix the potato with all or any flavorings you want
refill the scooped out potato skins with the prepared filling
dab the tops with small pieces of butter
place on a baking sheet
bake for 20-30 minutes or until the tops are golden brown at 375°

September 18, 2010 at 11:50 am Leave a comment

Chai Poached Pears

6 ripe pears, peeled, halved, and cored
4 cups water
2 chai tea bags
1 cup sugar
1/4 teaspoon ginger
juice of 1 lemon

Bring water to a boil
add tea, sugar, lemon, and ginger and let simmer for 3 minutes
remove tea bags
add pears and reduce heat to a simmer
cook uncovered for 15-20 minutes depending on the ripeness of the pears

September 17, 2010 at 6:21 pm Leave a comment


Traditionally, Challah is a free form braided loaf; but I find making one recipe into two smaller loaves and baking them in smaller than normal pans, allows the slices to fit into a toaster. And by making two loaves, one can be frozen for later enjoyment, without much effort.

1 cup water, warm
1 package yeast
3-4 cups all purpose flour, approximately
1 tablespoon sugar
1 teaspoon salt
1 tablespoon oil, melted butter or margarine
3 eggs, 1 separated reserving the yolk for later use to coat the loaves before baking
poppy seeds or sesame seeds (optional)

In a large bowl, add water, yeast, and sugar, stir and allow the yeast to proof. I use a free standing mixer, but it can all be done by hand
add salt, oil, and eggs, mixing well
add flour, 1/2 cup at a time until dough is sticky to the touch, but doesn’t feel wet
scrape dough onto floured counter and knead for approximately 10 minutes, adding flour to the counter, as needed, so the dough won’t stick
the dough will literally feel like a baby’s bottom when ready
place dough in a greased bowl, coating the dough as well to avoid a crust forming
place in a warm spot, covered with a kitchen towel. I place the bowl in a cold oven or under my down comforter
let rise for approximately 1 hour, or until doubled in size, or when two fingers are pressed into the dough and it doesn’t spring back

Preheat oven to 400°

Scrape the raised dough onto floured counter and knead just a little bit
cut dough into 6 equal portions
roll the dough into snakes and braid three at a time
place the braids into greased loaf pans
cover and allow the dough to rise one more time, this time it should only take 20 to 30 minutes

brush loaves with egg wash, sprinkle with seeds if you wish
bake 30-40 minutes or until golden brown

September 16, 2010 at 3:47 pm Leave a comment

Meme’s Plain Sponge Cake

Not my grandmother’s sponge cake, but someone’s.

3/4 cup sugar
4 eggs, separated
3/4 cup AP or cake flour
1 tablespoon cornstarch
1 teaspoon vanilla
pinch of salt

Preheat oven to 375°
Add sugar to the yolks and beet until smooth and lighter in color
Sift flour and cornstarch together, and add to the sugar-yolk mixture
Beat eggs whites until stiff peaks
Gently fold everything together, including vanilla and a pinch of salt
Pour into a greased loaf pan
Bake for 30 minutes, or until the top is very light brown
Let cool in the pan

September 12, 2010 at 6:27 pm Leave a comment

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