Author: Natalie

Guacamole

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This is my favorite guac recipe, and the best I’ve ever tried, but of course, by posting it, I’m also inviting variation.

Guacamole

3 ripe avocados (soft to the touch and blackened skin–if Haas)
1 jalapeno, seeded and white ribs removed, if you don’t like spice
1-2 cloves garlic, smashed and minced
1/2 t. cumin
1/2 c. cilantro, stems removed and chopped
2 T. onion (I prefer red), minced
juice from 1 lime (limes that have harder or thinner skins have the most juice, yielding about 1 T., I’m guessing)
salt and pepper to taste (I use abt 1/2 t. salt and a dash of pepper)

Cube the avocados by slicing them in half with a butter knife, removing the pit, and then cross-hatching the flesh, and removing it with a spoon. Place in a bowl, and slightly smash, and then add the rest of the ingredients, saving the lime for last. Fold all the ingredients together (gently) and serve.

I’ve heard that you can prevent avocados from turning brown by keeping the pit in the guac before serving it. I tried it and I’m not convinced. Does anyone know of any other ways?

Homemade Tortillas

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If you have never made a flour tortilla before, tonight is the night to do it. You won’t believe how great they are, and how simple they are to make. Really, commit to trying this.

Tortillas

1 c. whole wheat flour
2 c. white flour (of course you can use 3 c. of white flour if you prefer; I’m just always trying to add a little wheat here and there)
1/2 -1 t. salt (I like them to have 1 t., but this might be too salty for some)
1/2 t. baking powder
1/2 c. shortening (you can use butter, but this is the one and only thing I use shortening for)
1-1 1/4 c. hot water

Combine the dry ingredients in a bowl. Add the shortening and mix well with a fork until crumbly-looking (kind-of like mixing pastry or pie dough). Add the water and stir with a wooden spoon until the dough comes together. Knead a few times, adding a little flour if necessary, then let rest, covered with plastic wrap, for 20 minutes.

Divide the dough into 12-15 sections, and roll each section into a ball. Heat a large skillet over medium-low to medium heat (the same temp I use to cook pancakes on my stove). Take one ball at a time (keep the other covered with plastic wrap or a damp towel), and smash into a 3-4″ disk. Then, using a rolling pin, roll into a circle/tortilla shape. Put in the skillet, and flip as soon as large bubbles form (there will be brown spots on the underside). Continue to roll and cook the rest of the tortillas.

These make the most terrific quesadillas in the world. Really, try this.

Nancy’s Incredible Cornbread

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This was a recipe Rex’s mom gave me when we got married, and I love it. Rex calls it Corncake, because it really does taste like cake (isn’t that how cornbread should be?). I’ve made some adjustments to the original recipe: I’ve cut the butter in half, and substituted one cup of whole wheat flour for one cup of the white. You’re welcome to try the original as well; it’s much richer, of course, but I think the less-fat version is also quite amazing.

Nancy’s Incredible Cornbread

1/2 c. butter, softened
1 c. sugar
3 eggs
2 c. buttermilk (or milk with 2 T. lemon juice or vinegar added)
1/2 t. baking soda
1 t. salt
2 c. cornmeal
1 c. wheat flour
1 c. white flour

Preheat oven to 350 and grease an 9x 13″ pan, or line with parchment paper. Combine dry ingredients in a medium bowl. In another bowl or standing mixer, cream butter and sugar, then add eggs one at a time (go slowly so the mixture doesn’t curdle). Alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients. Pour into pan and bake for 30 minutes. I’m sure you’ll enjoy these!

FYI, honey butter is 1/2 c. softened butter stirred with 1-2 T. honey. A perfect accompaniment.

Chewy Oatmeal Bars

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This is another Everyday Food Recipe that I really like. It’s simple, surprisingly flavorful, and quick to prepare. I’ve added milk and butterscotch chips before, but next time I think I’ll try white. Although I like chocolate, the bars were just as delicious without the chips. Pecans might be a good addition as well, but my kids don’t like them . . .

Martha’s Oatmeal Bars

Aunt Ruby’s Cinnamon Rolls

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This is an old family recipe that is a little sparse on instructions, but it’s a terrific recipe. These rolls stay moist for a long time, making them good for hours (or a day) after they are baked. And, according to my brother Jeff, the secret to Cinnabon rolls are that they too have mashed potatoes (aha!).

Ruby’s Cinnamon Rolls (or Orange Rolls)

2 c. mashed potatoes (reconstituted potato flakes, yes; Cannery potato pearls, no)
2 c. warm water
2 T. yeast
1 T. sugar

Combine the above four ingredients and let stand at room temperature for 30 minutes.

Add:
1 c. butter or oil
1 c. sugar
3 eggs
1 1/2t. salt
7 c. flour (the original recipe calls for 7, but it ends up needing more like 10-11)

Mix and knead for 5-10 minutes. Let rise 30 minutes. Roll out to jelly roll length, brush on
1/2 c. butter, melted
Combine
2 T. cinnamon
1 c. brown sugar
1/2 c. each nuts and raisins (optional, of course)
sprinkle on top of the butter.

Roll up, cut with serrated knife or string, and place 1 inch apart on buttered pan or dish. Let raise 30-40 minutes. Bake at 375 degrees for 20-25 minutes. Let cool a bit before icing:

1 1/2 c. powdered sugar
3 T. milk
1 T. vanilla

Alternately, make orange rolls with the following filling:

1/2 c. butter, melted
Sprinkle: 2 T. orange peel, grated
1 c. sugar.

Icing: 1 1/2 c. powdered sugar, 3 T. orange juice, 1 t. orange peel

Watercress and Pepita Salad

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I serve this salad frequently with anything Mexican I’m making. It’s great. Definitely has that earthy, a little bitter, taste, but great. One of my favorite go-to salads!

Watercress and Pepita Salad

  • 1/3 cup pepitas
  • 2 tablespoons white-wine vinegar
  • 1/2 teaspoon ground cumin
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/2 pounds watercress, tough stems removed
  1. Preheat oven to 350 degrees. Spread pepitas on a rimmed baking sheet; toast until golden brown, 10 to 15 minutes. (Store at room temperature up to 1 day.)
  2. In a large bowl, combine vinegar and cumin; whisk in oil. Season with salt and pepper. (To store, cover and refrigerate up to 2 days.) Add watercress; toss to combine. Serve topped with pepitas.

White Bean and Olive Salad

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This doesn’t sound like that amazing of a recipe, but it is. Truly. I’ve made it twice in the last month and ate it all, almost single-handedly.

White Bean and Olive Salad

3 T. fresh lemon juice
2 T. olive oil
1 T. dijon mustard
salt and pepper
2 cans cannellini beans, rinsed and drained (I use Northern White dried beans that I soak and cook beforehand)
1/2 red onion, thinly sliced
1/4 c. Kalamata olives, halved

In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.

from Everyday Food, March 2008

Martha’s Onion Rings

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Every now and again, these are the perfect thing.

This is a drop-everything-and -make-these-now recipe. It’s really remarkable. They’re eaten so fast that they’ve rarely made it to the table.

Onion Rings

  • Vidalia onion, sliced crosswise into thin rings
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 can (12 ounces) seltzer water
  • 6 cups vegetable oil
  • Coarse salt
  • 1/2 cup fresh parsley leaves, washed and dried very well
  1. Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
  2. In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees. Working in seven to eight batches, place onions in batter; using your fingers, lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
  3. Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250-degree oven. Return oil to 375 degrees before starting next batch.
  4. Once all the onion rings are done, place on a platter. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt. Sprinkle onions with parsley.

Peanutty Granola

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I renamed this granola because it’s so deliciously peanutty. My mom disagrees, but it’s open for debate. Of course you can substitute any nut for the peanuts if you don’t like them.

Peanutty Granola

4 c. regular oats
1 c. whole almonds, chopped
1 c. dry roasted peanuts
1 c. coconut
1 1/2 t. cinnamon
1/2 t. salt
1/2 c. butter, melted
1/2 c. honey
2 c. dried fruit (mix raisins, craisins, cherries, etc.)

Combine the oats, nuts, coconut, cinnamon and salt in a bowl. Stir the butter and honey together and pour over other indredients. Spread onto two baking sheets and bake at 300 for 30-40 minutes, stirring once midway through the baking time. Allow to cool on sheets, but stir occasionally. Add the fruit once the granola has cooled completely.