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Spinach Salad

I went on a field trip yesterday to get the spinich and purple onions for my spinach salad.  There is a jewel of a fruit market at 3054Acme Farm Market Greenwich Rd., Wadsworth, Ohio.  Acme Hill Farm Market is about 3 1/2 miles west of the center of Wadsworth.  I bought fresh produce and was delighted to see fresh plants with instructions to successfully grow strawberries, onions, peas and beans.  What a resource they can be for all of us that want to have a little garden of our own.  Here is the recipe for Spinach Salad which is one of the Butcher’s favorites.

Spinach Salad

8 ounces of fresh spinach with the stems pinched off
6 hard boiled eggs peeled and diced (put the eggs in a pan and cover with at least 1 inch of water. Put the pan oncold water method of boiling eggs
the stove over high heat and bring to a boil. Remove from heat, cover and let sit 22 minutes.
Run under cold water, cracking the shells to stop the cooking process)
1 small purple onion cut in slices, with slices separated into ringssliced red onions
5 pieces of bacon cooked crisp and crumbledcrispy bacon

French Dressing

1 cup oil
1 cup ketchup
1/2 cup of brown sugar or while sugar
1/4 cup of water
1/4 cup of vinegar
1 teaspoon granulated garlicspinich salad with dressing
1 teaspoon black pepper
1/4 teaspoon salt

Blend all together until well mixed

Put the spinich in the bowl, topped with all of the above toppings. Serve with the French Dressing.   For an extra treat we sliced grilled blackened chicken breast on the top. spinich salad with sliced grilled chicken

Until next time…From our Butcher Block to your Table.

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Sweet Potato Fries are “Sweet”

We are into the third week of the “Daniel” fast.  It has been relatively easy.  One thing I discovered, natural foods taste so much Mauri-1sweeter when your system is not overloaded with sugar.  The case in point is Sweet Potato fries.  The Butcher and I fight over the leftovers.  Not really, I let him have them because he gives me the leftover fajitas.  These are easy to make and will surely be a family favorite.

Sweet Potato Fries

2 to 3 uncooked, unpeeled sweet potatoesphoto (3)
2 Tablespoons of Olive Oil
2 teaspoons of smoked paprika, regular paprika, or ground cumin
salt and pepper to taste

Preheat the oven to 425 degrees. Take a cookie sheet and pour 2 tablespoons of olive oil on it. Take the sweet potatoes, wash them and cut them in chunky pieces (I have the Butcher do this step because it takes a steady hand and a sharp knife). Put the chunks of potatoes on the cookie sheet and move them around to get covered with oil. Put the seasonings in a plastic bag. Place the oil coated chunks of potatoes into the plastic bag and coat them with the seasonings. Place the potato chunks on the cookie sheet. Spread them out so they are not overlapping. Put them on a middle rack and cook for 15 minutes. Turn the potatoes and cook for an additional 15 minutes. They will be delicious. It is hard to stop eating them.

I accompanied these with a wheat tortilla wrap with sliced avocado, sliced tomato and sliced cucumber. I put some Italian dressing photoover the top, and voila–a meal fit for a king, or in this case a Butcher and his wife.

Have a great week. Keep warm!  Until next time…From our Butcher Block to your Table.

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Zucchini Fritters–Yum Yum!

Tennis this summer was great for so many reasons.  One reason is a new friend, Mauri-1Brenda Hogan.  She and I have had many great tennis matches at Durling Park.  We always seem to talk about food–imagine that.  One day she told me about a recipe she makes with zucchini.  I told her I had to have that recipe.  She sent it to me.  I made the recipe and I am in love.  A great way to have fried zucchini without all of the fuss and muss.  I hope you enjoy this as much as I do.

Zucchini Fritters

2 cups of shredded zucchiniphoto (38)
1 cup flour
2 eggs
1/2 cup parmesan or romano grated cheese
3 Tablespoons Olive Oil

Combine all ingredients (except the olive oil) until blended. Heat 3 tablespoons of Olive Oil in a skillet over medium to medium high heat. Spoon batter in hot oil (like pancakes). Sprinkle with salt. Flip when underside is light brown. Drain on paper towels. Enjoy. Take the leftover photo (39)zucchini fritters and place them in an uncovered casserole dish, cover with spaghetti sauce, mozzarella cheese and bake in a preheated oven (350 degrees) for 30 minutes.   This is an easy version of eggplant parmesan.

Well, it is sunny and the tennis courts are calling me. Have a wonderful day.

Until next time…From our Butcher Block to your Table.

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What’s For Dinner?

I realize I hae been absent from the Blog world for awhile.  I went from Christmas to Mauri-1New Year’s to Orthodox Christmas.  Then I was brain dead, and didn’t feel I could contribute anything worthwhile.  Another problem is that I haven’t been cooking.  I know many of you are shocked; However, my freezer was so full from past meals that I needed to bring out the “surprise” meals so I could fit the ice cream into the freezer.  I know, too much information.  Is anyone else like me?  When I put the meals in the freezer, I am certain I will know the contents so I don’t label them.  How crazy is that?  When the Butcher asks what we are having for dinner and I answer I don’t know, I am being totally honest.  I can’t identify what I have taken out of the freezer so it will be a surprise to both of us.  Well, I have to tell you about some of my successes.  I had cooked a large pot of Roast Beef Stew.  It had potatoes, carrots, onions and lots of meat.  I froze several containers of it.  I could identify this and I decided to make beef stew with dumplings for dinner.  I thawed the Beef Stew.  I was a little skeptical about the frozen potatoes, but if there is one thing you know about the Butcher’s Wife, I don’t like to waste food.  I put the stew in a roaster pan, and made a little extra broth with my beef broth starter.  I had this on medium to get it heated up and to bring the stew to a boil.  Then I made my dumplings.

Dumplings

1 1/2 cups flour

2 Tablespoons Butter

2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup of milk

Cut butter into flour, baking powder and salt with a fork (mixture will resemble fine crumbs).  Stir in milk.  Drop dough by spoonfuls onto boiling stew. Turn burner to low.  Cook covered 10 minutes, and then uncover and cook for an additional 10 minutes.

Let me tell you, this was delicious.

For another meal this week I thawed out  soup I had made with sausage and noodles (a previous blog).  Didn’t have a clue what it was when I pulled it out of the freezer.  It was delicious as well.

I told the Butcher we were having Barbeque beef sandwiches tonight.  I thought I had thawed out cooked Roast Beef.  Turns out it was browned ground beef with onions.  I added frozen sliced mushrooms, Italian Seasoning, Garlic and 2 cans of pureed tomatoes.  It is now cooking in my crockpot for dinner tonight.  The Butcher will be pleasantly surprised.  Spaghetti is one of his favorites.

Until next time…From our Butcher Block (or Freezer, as the case may be) to your Table.

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