Brown Sugar Apple Pie!

The past week we house-sat for the neighbors. It was wonderful. Especially considering we live above the dog kennel and it was the week we had 74 dogs. Whew! Anyways, they left a lot of apples and pears in their fruit basket and by the time I got around to wanting to eat them, the apples were a little wrinkly and not too good for eating. SO I asked Peggy for an apple pie recipe and she hooked me up with her grandmothers. It was amazing. I think also, the first time I feel like my crust and filling were both successful! This one is topped with a crumble, so you just need ½ a pie crust recipe.

Whole Wheat Brown Sugar Apple Pie:
1 9” pie crust (just for the bottom of the dish)
(I used THIS ONE)
Filling:
6 tart apples, peeled, cored and sliced thin
½ cup sugar or ¼ cup maple syrup
1 tsp lemon juice
½ tsp nutmeg
1 Tbsp butter
Crumble:
1/3 cup butter
¾ cup brown sugar
¾ cup sifted flour (I used WW)

Directions: Preheat oven to 425F. Roll out crust and place into buttered pie dish. Layer apples and drizzle with lemon juice and ¼ cup maple syrup (or the sugar) and nutmeg and dot with the butter. Make the crumble topping by mixing melted butter, flour and sugar together and crumbling it over the apples with your fingers. Place pie in oven for 15 min and then lower the temp to 350 for another 30 min or until the crust is golden and the apples are a little bubbly! My times were slightly different than the original recipe due to altitude adjustments.

If you can resist, wait until it cools to serve! The only thing I changed was that I used whole wheat flour, which turned out fantastic! I will be making more of these as apple season come around!!! Maybe when I make more I can actually get a decent photo of the sliced pie. I took this one to work at the kennel and we devoured it before I could really document.

ALSO check out our new lamb! One-Eyed Jack! (And his larger sheep friends, below).

Salmon Baked in Tomato Cream Sauce!

Spring is here, sort of! The last few weeks of glorious sun shine and shorts weather has turned back into windy snowy weather, for which we are only grateful because the wet stuff will help to make all the land green once the sun comes back out. BUT I could seriously do without it. I mean, I really was enjoying my shorts (even if they were due to vacation down in the desert!).

 

 

 

 

Anyways, I have been pretty busy with some kitchen experiments and LOTS of bread making. I got a thrift store bread machine for $4.00 and I have since been using it 2-3 times a week. Mostly, for sourdough whole wheat sandwich bread, but a few different loaves have come out of there as well. In addition to the bread maker bread making, I have been making some long-rise, no knead sourdough loaves. Stand by for posts on those! Also, posts and updates to come on my Kombucha (first batch success!) and ginger bug (which will hopefully become soda but has yet to ferment).
Kombucha

All of these recipes will come, but for now, I will leave you with a hearty, cold-weather bone-sticking meal. Salmon bake with creamy tomato sauce.

Baked Salmon in Cream:

Salmon filet for 2-3 people

1 cup cream or 2/3 cup milk and 1/3 cup sour cream

¼ cup tomato paste

1 Tbsp dill

2 Bay Leaves

1tsp Thyme

salt and pepper

Directions: Preheat oven to 425F. Rinse salmon, pat dry and place in the bottom of a baking pan (I used a 3qt dish). In a small bowl, whisk cream (or milk and sourcream) and tomato paste until blended. Pour mixture over the salmon. It should fill the pan about 1” and surroung the salmon. Top salmon with spices, and place in over for 15-20min until it flakes with a fork.

 

Yum! I think I will try it next with some homemade pasta. I modified the recipe from the Nourished Kitchen cookbook which just uses heavy cream. I figure tomato sauce couldn’t hurt and I needed to use it up. I served it with sautéed spinach and onions and mashed sweet potatoes.

 

Enjoy!

Mango Dog’s BDay Cake! (for dogs AND humans!)

Well, it has happened! Mango and I have not quite reached the landmark of an entire year of knowing each other, but we have reached his first birthday! And boy did we celebrate! First (yes, I know, he is a dog. BUT he is MY dog and he is a wonderful dog. The best. So he gets the best) there were presents! I got him a raw beef bone. Bones are not only an excellent source of yumminess and occupation for a dog, they are excellent toothbrushes. They keep plaque away and doggy brains happy. Winwinwin. Win. I also got him a Busy Buddy treat-hiding rope toy. So he has to work a little bit, but the toy magically dispenses treats for him! He has a few similar ones so it wasn’t his first rodeo, but he loves ropes, so I got this one to add to his collection…and he carried it around all day.

After breakfast and presents, we went downstairs for a typical day of dog walking and hanging out with dogs (gosh, don’t we have it just the best?). After a handful of walks (there were 36 dogs to be exact) we had Mango’s party! Shadow, a local aussie shepherd, joined us for some hoop jumping and tunnel running. AND some cake!

While not as sweet as the human version of cakes, it makes a nice breakfast treat for humans. And the dog, BEGGED for it.  But he is polite, and so he even waited on his candle to be lit and the song to be sung.

Banana Carrot Pupcake:

2 cups flour

1/2 tsp baking powder

1/2 tsp cinnamon

1 ripe banana, mashed

1 large carrot, shredded

1/2 cup applesauce (unsweetened)

3 Tbsp maple syrup or honey

2.5-3 cups water

Directions: Preheat oven to 375. Mix everything together and place in 9×9″ cake pan or 6 muffin tins. Bake for 35min (cake) or keep an eye on cupcakes starting at 20min. Top with Pumpkin PB icing for extra delectability!

PS…you cannot have a birthday without icing.

Peanut Butter Pumpkin ICING!

3/4 cup pumpkin (I used canned)

1/4 cup PB

1/2 tsp vanilla

Directions: Stir well, slather generously on cake. Try not to eat it all before you get it on the cake…or just make a second batch….

All in all is was an excellent day! And the dog, who is clearly going to pretend to be a puppy forever, is wondering when we might celebrate again.

Enjoy!

No Knead Sandwich Bread!

It is only almost the end of February but IT FEELS LIKE SPRING! Mud is coming out everywhere and the snow is slush and then frozen ice patches in the morning. Super hazardous for dog walking, running and pretty much going outside. Is it really February? Hello, climate change. Either way, all of this warm weather gets me excited for summer!!! Woo!

Anyways, in efforts to clean up the life (cont. from New Years!) I am reverting back to my less-processed life plan and making a lot more stuff. Including my own deodorant (sorry, gross, but its way better!) toothpaste and sunscreen. I am also making my own crackers, hummus, corn chips, bread, jam, hot sauce and other typically “processed” store bought items. And I feel way better about all of it.

SO without further ado, a sandwich loaf that anyone can make. No long kneading and double rising time, no professional bakers kneaded here (baha!): just mix, wait and bake!

Whole Wheat No Knead Sandwich Loaf!

1 cup lukewarm water

¼ cup melted butter

juice of ½ lemon

2 Tbsp molasses (maple syrup or honey)

¼ cup warmish milk

2 tsp yeast

1 tsp salt

3 cups flour (I used WW)

Directions: Heat up water, juice, milk and butter until just about 100 degrees. Add yeast, molasses, salt and 2 cups of the flour. Stir well. Now add the last cup of flour gradually until you have a sticky, not kneadable, but also but not pourable dough. Transfer into a well greased 8×5” loaf pan and let rise for 45-60min. Meanwhile, preheat oven to 350F. When dough is done rising it does not spring back when you press it with your finger (gently!). Once this finger pressing perfection happens, place the loaf into preheated oven for 45 minutes or until its 190F in the middle. If it starts to brown on the outside before the time is up, you can tent it with some aluminum foil. If you eat lots, the recipe doubles well.

Voila!

It is sooooo excellent. You can play with the amount of flour and dryness of the raw dough for the more dense vs. crumbly loaf (I like more dense, because you can slice it without it falling apart..). More dry dough will be more dense, less likely to fall apart bread where as wetter dough will be more cake-like and crumbly.

In other news, Mango Dog and I started a fundraiser for Potcakes in the Bahamas. You can help by donating OR purchasing yourself a sweet shirt at http://www.booster.com/potcakelove! There is a lot of info about the Potcakes and where the money will go as well as a mock up of the shirt on that link! Go check it out! Thanks!

Enjoy the end of the month. Welcome to Spring!

Economy Lentil and Ham Soup!

Hello! Another January post, yep! In efforts to save mula, we went “economy style” on this soup, but you’d never know with the flavor! Super yummy. Surprisingly yummy, I’d say! Sooo give it a try. Next month I am taking on the non-processed food challenge. Where I plan to make or be able to name all of the ingredients in anything I consume. Stand-by for updates on that!

And now for the yummys.

Lentil and Ham Soup Economy Style:

1 cup cooked ham, chopped into 1/2 inch squares

1 cup dry lentils

1 medium red onion, chopped

5 cups water

1 Tbsp Curry Powder (I used vindaloo style)

Salt and Pepper to taste

Directions: Toss everything in the crock pot on low for 6-8 hours. Enjoy! I served mine topped with feta cheese crumbles. Extra tasty. I also made some biscuits to go along with it! Excellent choice. I used the Pioneer Baking Mix that is like Bisquick here in CO. Its easy and makes fluffy biscuits! Next month, during no-process Feb, Ill be making my own…booo.

In other news, while the rest of the country is under storm warnings and abnormally frozen temps, we had a mild storm last night and yesterday and are dipping well into the negatives at night, but nothing is holding us back! I feel for all of you who are getting “snowed in” for a threat of snow. I did that for a good portion of my life…its great to brave the multiple inch snow fall now though. Especially since we get to ski it!

Enjoy the coziness while you can!

New Years Turkey Soup!

Happy 2014! I’m a LITTLE late posting, but at least I’m getting it in. For New Years, I made the traditional southern collard green, blackeyeds and cornbread and had that with a giant smoked turkey. Traditionally, its ham at the new year, but the City of Steamboat graciously delivered a 9lbs smoked turkey to me in thanks for my service with Parks and Rec this past year. So, I used Mr Turkey instead of le ham.

Anyways, I won’t post the fixins, because I have posted them in the past (see here.) BUT, after a few days of eating turkey, turkey got old. SO, I chopped it up and made a soup. The stock I used for the soup was some the Thanksgiving chicken we had. I used the turkey bones and some veggies to make another TWENTY TWO cups of stock which will soon be reappearing here in more than one recipe. Lobster Bisque, anyone?

Turkey Soup:

10 cups stock (I used chicken)

4 cups cooked, chopped turkey

2 zucchini, halved and  sliced

3 roma tomatoes, chopped (I left the skin on)

2 medium potatoes, chopped (I left the skin on these as well)

one small bunch kale

1/2 tsp crushed red pepper

1 tsp rosemary

salt and pepper to taste

1/2 cup uncooked brown rice

Directions: Combine all ingredients but rice in a crock pot and cook on low for 6-8 hours. Add rice in the last 1/2 hour.

Voila! I love soups…and their easy variations. Basically, veggies, protein, some starch or grain and a good stock. Winner. Feel free to mix it up as you’d like! I decided to go with current veggie drawer options only for this soup…but carrots and onions would be a good addition. Or pasta instead of rice. New Year, New SOup!

Meanwhile, while the rest of the country is in polar vortex, we are getting dumped on. Snowwwwww. I swear we’ve gotten two feet in the last day. So nice.

Enjoy!

Peanut Butter Pumpkin Pie Doggie Biscuits

Merry Christmas! Unfortunately, while I have been cooking a lot, I haven’t been very good about photographing things. New New Years Resolution! Blog more, eat less—OR, just eat after the documenting has happened…

But I thought since ’tis the season, I’d share one of Mango’s favorite things, PB Pumpkin Pie Treats! Super easy. We actually made them into jar mixes for gifts at the RK Ranch this year. See also, some great photos from the RK Ranch Holiday Dog Biscuit Exchange and some recent winter hikes the dog and I have adventured on. Yep. So here we go:

PB Pumpkin Pie Doggie Biscuits:

2 1/2 cups flour

1/2 cup Pumpkin

2 eggs

2 TBSP PB

1/2 tsp cinnamon

Directions: Preheat oven to 325F. Mix everything together and knead until it is the texture of playdough. Roll out into 1/4″ and cut into desired shapes. Or, use a fork to flatten tsp size balls on a greased cookie sheet (pb cookie style). Bake 15-20 min or until golden and kind of hard. They will be crunchy when cooled.

*If you’re giving them as jar gifts, half the recipe for each jar and I used powdered PB (PB2 is what we have in the grocery here) and added a few extra Tbsp pumpkin to the mix.

Enjoy!

Pumpkin Carving and Pesto!

October is nearly over and that means: Halloween!!!! It also means the later end of 2013 is here and its time to review the resolutions. So far, I have given it a good go on everything but the budgeted lifestyle. The easiest cure for that would be traveling less…but that sounds so contradictory to my resolution to travel! Oh well. I have made a significant budget leap this month as I have been trying to make pantry creations as much as possible, which leads me to: pesto!

I decided to use some of my fresh basil to make a pesto since I found a meager two-ish servings of spinach linguini in the pantry. I also found half a bag of frozen broccoli. So I mixed up the pesto (recipe below), cooked the noodles and the broccoli and then I tossed all of that with some pesto. Topped it with a sprinkle of Parmesan cheese and it was delish!

Pesto:

1/3 cup olive oil

½ cup pecans

¼ cup Parmesan cheese

1 cup spinach

5-6 leaves fresh basil

Directions: Blend everything together in a food processor and serve!

YUMM! I love pesto…and this made enough for a few meals, it was easy and it was comparably cheaper than buying store made pesto. Standby for my mothers famous pesto-raisin chicken!

In other news, I invited Megan and Peggy over last night for some chili, cornbread, margaritas and pumpkin carving! It was a glorious night. Peggy and I decided to stick with the dog theme for ours…

Turnip Soup, Snow and Beer Bread!

SNOW! Yesterday, it was 70degrees and we were discussing the lake, this morning, we had at least 10″ of snow…and it kept.on.snowing. We capped out at 14″ and wow, is it glorious. Freezing, but amazing. It was the Mango dog’s first real snow and he absolutely loved it. He spent most of the morning sprinting around the fields and disappearing into the drifts. Of course, we know its all going to melt away in the next week or so, but its a great beginning to the winter times!

In preparing for the snow, Peggy and I have been digging up her garden and bringing the outside in. So a few days ago, we extracted a MASSIVE turnip from the ground…I am talking baby-head-size. AND I decided to make a soup!

Turnip Soup:

2Tbsp olive oil

1 large onion, chopped

2 cloves of garlic, minced

1 tsp pepper

1 tsp salt

2 Lbs of turnips, peeled and chopped

½ tsp crushed red pepper

¼ tsp cinnamon

1 Tbsp fresh parlsey

6 cups vegetable stock

Directs:

Saute onions and garlic in olive oil with salt and pepper and cook until onion is fragrant and soft. Add turnips and the rest of the spices and stir well. Let cook for 3-4 minutes and then add the stock. Bring to a boil and then let simmer for 20 minutes or so until the turnips are soft. Now you can either use a submersion blender, household blender or choose not to blend it. I blended it about 50%, so I had a kind of chunky blend, which I recommend! Serve with cheese if you’d like! I used shredded sharp cheddar.

I also made some beer bread to go with it. I haven’t made beer bread in a while and I forgot how tasty and great it is! Soft but it has an excellent crunch when toasted. Mmmmm. I think next time, maybe a sweet potato or two to bring down the bitterness, but then that could just be a result of the gigantic turnip.

And now for the

Beer Bread:

1/4 cup butter

3 cups flour

3 Tbsp baking powder

1/4 cup sugar

1/2 tsp salt

1 bottle of beer (I used a pumpkin ale)

Directions:

Preheat oven to 375F. Mix dry ingredients in a bowl and then add beer. Melt butter and pour half into the bottom of a 9×5″ loaf pan. Pour in batter (its a little sticky, so spread it until its kind of even) and top with the rest of the melted butter. Bake for 45min or until knife comes clean.

Soooo easy and yummy! You can add cheeses and spices as well. I usually sprinkle some salt and pepper and garlic on top of it.

Here are some shots of Mango at sunrise this morning.

A little confused… Wheeeee!

Mom…what IS this stuff?

Enjoy!

Bison Bisquick Doggy Delights

Last week, my sweet puppy came in from playing outside at the ranch and when he trotted up to me, I noticed a giant tennis ball sized lump on his right front shoulder that had not been there mere minutes before. Assuming at first glance he’d dislocated something, I felt around and realized it was actually a large lump under this skin. Since it appeared so fast, we decided he had been stung by a bee, so I gave him some benadryl and kept and eye on him for the day. When it was slightly larger the next morning, we headed to the vet.

Bloodtests showed all of his levels were dangerously high or dangerously low. Too many white cells, next to no red cells, too much sodium, no iron, tons of neutrocytes (infection fighting cells) and a fever of 105. The knot on his shoulder turned out to be an abscess full of infected bloodcells. Dr. Craig got right to work removing the abscess and nearly six hours after we arrived, I left the vet with a woozy, hydrated  puppy and four bottles of various pain meds, anti-inflammatory and antibiotics.

A week later, hes doing much better! In fact, he has more energy than ever and we have been enjoying lots of hikes. We go back next week for another blood test to make sure his weird levels were from the infection and hopefully not a genetic thing.

And since he is being royally spoiled, I figured what better way than to make him some treats! I wanted to find a recipe that involved red meat so we could do a little upkeep on his anemia. So I went out and got some bison…yes.

Bison Bisquick Dog Treats:

1 cup cooked bison (or beef)

1 cup quick cooking oats

1 ¼  cup baking mix (such as Bisquick)

½ cup pumpkin

Directions: Preheat oven to 350F. Mix all ingredients together in a mixing bowl and stir well. Using a cookie scoop or table spoon measure, spoon out into round balls on a greased cookie sheet. Bake for 15-18min until golden brown. Store in an airtight container in the fridge.

Makes: 24

When they came out of the oven, I broke one in half so it would cool faster and then it was time for the test! He loved them. In fact, he spent the next half hour staring at the oven door from whence they came, wondering why more weren’t magically appearing in front of his mouth. I even tried one, and I give it my approval. For humans, I’d add some garlic and some cheese, but lets not get ahead of ourselves here. :]

Showing off “spin”“sit”

Enjoy!