Our part of the world isn't producing many huckleberries this year, so the price is high. In fact, they're going for $35 to $45 per gallon, depending upon whether there's a "middleman" involved.
I've always preferred picking my own, because I love wandering around in the woods after them. The peace and quiet is rejuvenating, and the eating fantastic. But this year we haven't found many.
So... to make that great taste stretch farther, we're baking coffee cake instead of pie. Here's a huckleberry recipe that only calls for one cup of those precious orbs.
1 1/2 c. flour
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 c. milk
1 egg
1 c. huckleberries
Combine flour, sugar, and baking powder
Cream together shortening, egg, and milk and add to flour
Beat 50 strokes with a fork
Stir in huckleberries and pour into a greased 9 inch square pan
Then combine
1/2 c. sugar
1/3 c. flour
1/2 tsp cinnamon
14 c. soft butter
Crumble this over the top, then bake for 25 - 30 minutes at 375 degrees
Happy eating!
Friday, August 29, 2008
Tuesday, August 26, 2008
The Spoon - Remembering our Ancestors
Funny how some small thing can take your mind back to childhood - and before.
For me it is the spoon - an old silver tablespoon. Well, it used to be silver, but now it's only partially silver, because it's been used so much that the plating is worn off the bottom and the edges of the bowl.
It doesn't look like the new spoons in my drawer, because it's a funny shape - sort of squared off on the the right hand side. My Mom used that spoon, my Grandmother used it too, and now I use it and think of them. But of course I don't use it often because I use teflon spoons on my non-stick cookware.
But tonight I cooked in the cast-iron dutch oven, so I used the spoon and thought of my family.
The funny shape is from wear - and I think of how many days and nights my Mom and my Grandmother stood stirring a pot over a wood stove - and then later over an electric stove - until the side of the spoon wore down. I don't know for sure, but maybe my Great-Grandmother used that same spoon. If not, she used one just like it. When I was a little kid, I thought that was the shape of stirring spoons - because my Grandmother had several of them.
How many pots of soup, or stew, or sauce must you stir to wear off the side of a spoon? I don't know, but it's plenty.
I think of the stories Mom told about her Grandma standing at the stove stirring with one hand and holding a book in the other - and of how I do the same thing. I think of being a kid and sitting on the tall stool next to the stove, talking and watching Mom or Grandmother stirring. I wonder if they wished I'd go find something to do so they could hold a book in the other hand?
If they did, I'm glad they didn't shoo me off. Those talks are good memories. And when I use the spoon, I feel like they're all here with me. So I put down the book and spend some time with them...
I wish you good memories,
Marte
For me it is the spoon - an old silver tablespoon. Well, it used to be silver, but now it's only partially silver, because it's been used so much that the plating is worn off the bottom and the edges of the bowl.
It doesn't look like the new spoons in my drawer, because it's a funny shape - sort of squared off on the the right hand side. My Mom used that spoon, my Grandmother used it too, and now I use it and think of them. But of course I don't use it often because I use teflon spoons on my non-stick cookware.
But tonight I cooked in the cast-iron dutch oven, so I used the spoon and thought of my family.
The funny shape is from wear - and I think of how many days and nights my Mom and my Grandmother stood stirring a pot over a wood stove - and then later over an electric stove - until the side of the spoon wore down. I don't know for sure, but maybe my Great-Grandmother used that same spoon. If not, she used one just like it. When I was a little kid, I thought that was the shape of stirring spoons - because my Grandmother had several of them.
How many pots of soup, or stew, or sauce must you stir to wear off the side of a spoon? I don't know, but it's plenty.
I think of the stories Mom told about her Grandma standing at the stove stirring with one hand and holding a book in the other - and of how I do the same thing. I think of being a kid and sitting on the tall stool next to the stove, talking and watching Mom or Grandmother stirring. I wonder if they wished I'd go find something to do so they could hold a book in the other hand?
If they did, I'm glad they didn't shoo me off. Those talks are good memories. And when I use the spoon, I feel like they're all here with me. So I put down the book and spend some time with them...
I wish you good memories,
Marte
Thursday, August 21, 2008
Northwest Rice & Beans Recipe
A few years ago we became concerned about all the chemicals in the meat we were buying at the store - we knew that commercial beef is fed growth hormones, antibiotics, and who knows what else.
So we looked for and found a person who raised chemical-free beef, and started buying a whole or a half beef at a time. It's a great way to know the meat you're eating is "pharm-free" as well as a great way to save money. When calculated by the pound, even the hamburger costs less than it does in the store.
We think it's a great bargain, because organic foods in the store cost extra, and we're getting organic, grass fed beef for far less than we'd pay for commercial beef.
But back to the hamburger - when you buy this way, you get a LOT of it. Especially if you're like my husband and prefer not to get certain cuts. So what to do to avoid complete boredom?
Northwest Rice and Beans is one solution. I even love this stuff warmed up the next day.
This recipe serves 2 hungry people - with enough left over for lunch tomorrow...
Brown about a pound of hamburger - depending upon what you have on hand. I add salt, pepper, and some garlic salt while it's cooking.
Chop up about a half a medium sized onion and brown that with it.
While you're doing that, stick a cup of rice in the rice cooker and let it do its thing. Or, if you're using instant rice, get it ready.
Once the meat and onions are browned, add one can of beans - pinto beans or kidney beans work well. Go ahead and add the broth in with the beans.
Stir that up, then add a can of mushroom soup and one small can of tomato paste. Then stir in your cooked rice.
After you mix it all together, look at it and decide if it needs a bit more liquid so it won't dry up in the oven. If it does, you can use water or (my preference) tomato juice. You want it moist, but not soupy.
Put it in a covered dish or dutch oven and bake it for a half hour to an hour at about 250 degrees. How long you leave it depends upon what else you've got to do before dinner, but if it will be a while, check once in a while to see if you need to add liquid.
About 5 minutes before you plan to take it out of the oven, grate some cheese and spread it on the top. Use a little or a lot to suit your taste.
Why should you choose organically grown beef?
As I mentioned, the chemicals. For starters, you don't know what some of them will do to you. But secondly, we know that the growth hormones are dangerous - especially for children. They contain estrogen, and excess estrogen causes a whole host of problems. I have an article about that on my pharm-free health website, and if you have young children you really should read it.
Wishing you happy and healthy eating...
Marte
www.marte-cliff.com
So we looked for and found a person who raised chemical-free beef, and started buying a whole or a half beef at a time. It's a great way to know the meat you're eating is "pharm-free" as well as a great way to save money. When calculated by the pound, even the hamburger costs less than it does in the store.
We think it's a great bargain, because organic foods in the store cost extra, and we're getting organic, grass fed beef for far less than we'd pay for commercial beef.
But back to the hamburger - when you buy this way, you get a LOT of it. Especially if you're like my husband and prefer not to get certain cuts. So what to do to avoid complete boredom?
Northwest Rice and Beans is one solution. I even love this stuff warmed up the next day.
This recipe serves 2 hungry people - with enough left over for lunch tomorrow...
Brown about a pound of hamburger - depending upon what you have on hand. I add salt, pepper, and some garlic salt while it's cooking.
Chop up about a half a medium sized onion and brown that with it.
While you're doing that, stick a cup of rice in the rice cooker and let it do its thing. Or, if you're using instant rice, get it ready.
Once the meat and onions are browned, add one can of beans - pinto beans or kidney beans work well. Go ahead and add the broth in with the beans.
Stir that up, then add a can of mushroom soup and one small can of tomato paste. Then stir in your cooked rice.
After you mix it all together, look at it and decide if it needs a bit more liquid so it won't dry up in the oven. If it does, you can use water or (my preference) tomato juice. You want it moist, but not soupy.
Put it in a covered dish or dutch oven and bake it for a half hour to an hour at about 250 degrees. How long you leave it depends upon what else you've got to do before dinner, but if it will be a while, check once in a while to see if you need to add liquid.
About 5 minutes before you plan to take it out of the oven, grate some cheese and spread it on the top. Use a little or a lot to suit your taste.
Why should you choose organically grown beef?
As I mentioned, the chemicals. For starters, you don't know what some of them will do to you. But secondly, we know that the growth hormones are dangerous - especially for children. They contain estrogen, and excess estrogen causes a whole host of problems. I have an article about that on my pharm-free health website, and if you have young children you really should read it.
Wishing you happy and healthy eating...
Marte
www.marte-cliff.com
Saturday, August 16, 2008
Summer Squash - an idea and a recipe
My favorite thing about summer squash is just a bit silly - I love to watch it grow.
If I go to the garden in the morning and again in the evening, I can see how much it's changed, and that's fun. But after that, it becomes a bit of a problem. It grows so fast and so well that there's more than we can use, and I've never been all that fond of the stuff. So, what to do with it?
I did learn one way to use it up tonight, much to my surprise. I found out my horse likes it! I offered him a small piece and he gobbled it right up, along with the spinach that had gone to seed.
You may not have a horse, or you may not want to feed him squash if you do, so here's a recipe my neighbor says is "Out of this world." I haven't tried it yet, so no promises!
Summer Squash Recipe:
2 tablespoons butter
1 cup diced onion
1 1/2 teaspoons paprika
1 teaspoon sugar
1 teaspoon poppy seeds
4 cups diced summer squash
1/2 teaspoon salt
1/3 cup water
2 tablespoons all-purpose flour
3/4 cup sour cream
1 teaspoon lemon juice
In a large saute' pan, melt the butter and saute' the onion until limp - 3 to 5 minutes. Sprinkle with paprika, sugar, and poppy seeds. Add the squash, salt, and water. Cook uncovered until the water evaporates and the squash is softened - another 3 to 5 minutes. Sprinkle the flour over the squash and stir to mix. Add the sour cream and lemon juice. Cook for 1 or 2 minutes more, until the sauce thickens. Serve immediately.
According to the recipe, this is 4 to 6 servings...
Yours for good eating,
Marte
Marte Cliff
writer@marte-cliff.com
If I go to the garden in the morning and again in the evening, I can see how much it's changed, and that's fun. But after that, it becomes a bit of a problem. It grows so fast and so well that there's more than we can use, and I've never been all that fond of the stuff. So, what to do with it?
I did learn one way to use it up tonight, much to my surprise. I found out my horse likes it! I offered him a small piece and he gobbled it right up, along with the spinach that had gone to seed.
You may not have a horse, or you may not want to feed him squash if you do, so here's a recipe my neighbor says is "Out of this world." I haven't tried it yet, so no promises!
Summer Squash Recipe:
2 tablespoons butter
1 cup diced onion
1 1/2 teaspoons paprika
1 teaspoon sugar
1 teaspoon poppy seeds
4 cups diced summer squash
1/2 teaspoon salt
1/3 cup water
2 tablespoons all-purpose flour
3/4 cup sour cream
1 teaspoon lemon juice
In a large saute' pan, melt the butter and saute' the onion until limp - 3 to 5 minutes. Sprinkle with paprika, sugar, and poppy seeds. Add the squash, salt, and water. Cook uncovered until the water evaporates and the squash is softened - another 3 to 5 minutes. Sprinkle the flour over the squash and stir to mix. Add the sour cream and lemon juice. Cook for 1 or 2 minutes more, until the sauce thickens. Serve immediately.
According to the recipe, this is 4 to 6 servings...
Yours for good eating,
Marte
Marte Cliff
writer@marte-cliff.com
Friday, August 15, 2008
Grocery shopping and our environment
Shopping is about cooking, isn't it? You can't cook unless you bring home the groceries, after all.
Today I got to thinking about all those grocery bags, and about the very different points of view in different places.
A week or so ago I read that Seattle is starting something new - you either bring your bags along with you when you shop, or you pay for each new bag you carry from the store. I suppose a lot of shoppers will go ahead and pay, but many others will see this as a wake-up call to begin wasting less of earth's resources.
On the other hand, my friend in Florida reported a very different scenario. She tries very diligently to carry bags with her so that she isn't responsible for wasting them. Most of the time that works out well, but not long ago she ran into a store policy that was just the opposite.
When she told the clerk she wanted her purchases put in her cloth bag, the clerk said no. She was required to put them in a disposable bag with the store logo. She did say she could set the store bag inside the cloth bag if my friend wanted her to! She said thanks, but she guessed that would defeat the purpose.
Both of these communities are very big on recycling, so it isn't as if the store was not aware of the need to be less wasteful. It sounds like they just aren't thinking.
Now that the news about Seattle is out, I'll be waiting to see if the idea spreads - it would save retailers a ton of money while helping Mother Earth, but it will sure be difficult for those of us with wandering memories. I can't think how many times I've taken my cloth bags along, only to leave them in the car when I go in to shop!
People like me will be getting extra exercise - with those trips back out to the parking lot to get bags.
I don't guess the bag industry will be very pleased - just think what would happen to their sales if we all started carrying cloth bags, or re-using the plastic and paper bags until they fall apart.
So... my thought for the day - take at least one of those cloth bags you have stashed and put it in your car right now, while you're thinking about it. And then, try really hard to remember to take it in the store next time you go for groceries.
And I will too!
Health and happiness,
Marte
Marte Cliff
writer@marte-cliff.com
Today I got to thinking about all those grocery bags, and about the very different points of view in different places.
A week or so ago I read that Seattle is starting something new - you either bring your bags along with you when you shop, or you pay for each new bag you carry from the store. I suppose a lot of shoppers will go ahead and pay, but many others will see this as a wake-up call to begin wasting less of earth's resources.
On the other hand, my friend in Florida reported a very different scenario. She tries very diligently to carry bags with her so that she isn't responsible for wasting them. Most of the time that works out well, but not long ago she ran into a store policy that was just the opposite.
When she told the clerk she wanted her purchases put in her cloth bag, the clerk said no. She was required to put them in a disposable bag with the store logo. She did say she could set the store bag inside the cloth bag if my friend wanted her to! She said thanks, but she guessed that would defeat the purpose.
Both of these communities are very big on recycling, so it isn't as if the store was not aware of the need to be less wasteful. It sounds like they just aren't thinking.
Now that the news about Seattle is out, I'll be waiting to see if the idea spreads - it would save retailers a ton of money while helping Mother Earth, but it will sure be difficult for those of us with wandering memories. I can't think how many times I've taken my cloth bags along, only to leave them in the car when I go in to shop!
People like me will be getting extra exercise - with those trips back out to the parking lot to get bags.
I don't guess the bag industry will be very pleased - just think what would happen to their sales if we all started carrying cloth bags, or re-using the plastic and paper bags until they fall apart.
So... my thought for the day - take at least one of those cloth bags you have stashed and put it in your car right now, while you're thinking about it. And then, try really hard to remember to take it in the store next time you go for groceries.
And I will too!
Health and happiness,
Marte
Marte Cliff
writer@marte-cliff.com
Tuesday, August 12, 2008
Can you call it chili if it contains corn?
Yesterday I was at a potluck-type function, and one of the ladies brought a soup that caused quite the discussion.
At first I thought it was tomato soup, made with milk, because of the color. But, the aroma said no, it was taco soup. It definitely smelled like taco seasoning.
Since we had to heat it, everyone took a turn at stirring, and then the debate began. It was definitely soup - more liquid than anything else. But then, there were the kidney beans, and the baby corn, and some other lumpy things. Later I found out those were small pieces of diced chicken.
The person who made it said it was "Southwest Chicken Chili." One of the other ladies said that was ridiculous - chili can't have baby corn. Someone else said chili didn't have milk, and someone else said chili didn't have taco seasoning.
So, what's your opinion? Can it be chili and have those ingredients?
All that talk about chili made me hungry for the kind I make, so today I browned burger, tossed in a huge can of crushed tomatoes, kidney beans, pinto beans, chopped onions, and (cheating) 2 envelopes of chili seasoning from the spice aisle in the grocery store.
My only concern is that the pot won't make it to dinner time. I keep having to go back to taste it - just to make sure it's still as good as it was a half hour earlier.
I guess if there's not much left by then, my carpenter (who should be happy because he doesn't have to cook tonight) will just have to fill up on corn bread.
Wishing you something as good for dinner tonight as my chili!
Marte
Marte Cliff, Copywriter
At first I thought it was tomato soup, made with milk, because of the color. But, the aroma said no, it was taco soup. It definitely smelled like taco seasoning.
Since we had to heat it, everyone took a turn at stirring, and then the debate began. It was definitely soup - more liquid than anything else. But then, there were the kidney beans, and the baby corn, and some other lumpy things. Later I found out those were small pieces of diced chicken.
The person who made it said it was "Southwest Chicken Chili." One of the other ladies said that was ridiculous - chili can't have baby corn. Someone else said chili didn't have milk, and someone else said chili didn't have taco seasoning.
So, what's your opinion? Can it be chili and have those ingredients?
All that talk about chili made me hungry for the kind I make, so today I browned burger, tossed in a huge can of crushed tomatoes, kidney beans, pinto beans, chopped onions, and (cheating) 2 envelopes of chili seasoning from the spice aisle in the grocery store.
My only concern is that the pot won't make it to dinner time. I keep having to go back to taste it - just to make sure it's still as good as it was a half hour earlier.
I guess if there's not much left by then, my carpenter (who should be happy because he doesn't have to cook tonight) will just have to fill up on corn bread.
Wishing you something as good for dinner tonight as my chili!
Marte
Marte Cliff, Copywriter
Sunday, August 10, 2008
Molasses Cookies from another era
Not long ago, at a potluck, I commented to a friend about how much I liked the cookie I was munching. He said "Well, your Uncle baked it." Wow. I didn't even know my uncle baked!
He had been there and left, so the next time I saw him I mentioned the cookies, and he said "That was my Mother's recipe." Then he offered to write it down and bring it to me, and now I bring it to you. He's promised to bring me more of her recipes, and I'll share when I get them.
Keep in mind that my Dad was one of 7 kids, so Grandma's recipe makes about 9 dozen cookies. My Dad would have been 92, so my guess is this recipe has to be at least 80 years old, if not older.
2 cups of lard (I expect that shortening will work if you don't have lard?)
2 cups of sugar
2 cups of molasses
2 teaspoons baking soda
2 teaspoons allspice
2 teaspoons ginger
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons cloves
9 cups of flour
4 eggs
2 teaspoons of vanilla
3 cups of oatmeal
My uncle didn't include mixing instructions, but I would guess that the first step would be to cream the lard and sugar, then add the molasses, eggs, and vanilla. Meanwhile, mix the flour, baking soda, and spices together, blending well. I'd mix that in, and add the oatmeal last.
He said that you could leave out the oatmeal, but I sure liked the taste of the cookies with the oatmeal included, and of course, roughage is good for you!
Here's to happy munching!
Marte
He had been there and left, so the next time I saw him I mentioned the cookies, and he said "That was my Mother's recipe." Then he offered to write it down and bring it to me, and now I bring it to you. He's promised to bring me more of her recipes, and I'll share when I get them.
Keep in mind that my Dad was one of 7 kids, so Grandma's recipe makes about 9 dozen cookies. My Dad would have been 92, so my guess is this recipe has to be at least 80 years old, if not older.
2 cups of lard (I expect that shortening will work if you don't have lard?)
2 cups of sugar
2 cups of molasses
2 teaspoons baking soda
2 teaspoons allspice
2 teaspoons ginger
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons cloves
9 cups of flour
4 eggs
2 teaspoons of vanilla
3 cups of oatmeal
My uncle didn't include mixing instructions, but I would guess that the first step would be to cream the lard and sugar, then add the molasses, eggs, and vanilla. Meanwhile, mix the flour, baking soda, and spices together, blending well. I'd mix that in, and add the oatmeal last.
He said that you could leave out the oatmeal, but I sure liked the taste of the cookies with the oatmeal included, and of course, roughage is good for you!
Here's to happy munching!
Marte
Wednesday, August 6, 2008
Roast Beef Hash - made his way, or my way?
The other night my husband cooked roast beef and we had a pretty good chunk left over. I don't know where that roast came from, but the darn thing was kind of tough. Maybe he just cooked it too long.
Anyway, he didn't want to make sandwiches of it, so said I should grind it up to put in the dog food. I, carrying some of that thrifty Scandinavian blood, said no. Let's grind it up and make hash.
I had in mind baked hash - with ground meat, ground onions, and shredded left over potatoes. I got those ingredients all ready and put it in the refrigerator until time to finish cooking dinner - intending to add some beef broth and an egg or two just before it went in the oven.
Well, I went on out to the garden to pick raspberries, and when I came back, my carpenter was cooking hash on top of the stove. He had some bacon grease in the frying pan, which was good, and he did put some eggs in the mix, but no broth.
And you know what? It tasted really good. Just goes to show that I really am not a necessary accessory to the kitchen. I like that.
Yours for good eating,
Marte
Anyway, he didn't want to make sandwiches of it, so said I should grind it up to put in the dog food. I, carrying some of that thrifty Scandinavian blood, said no. Let's grind it up and make hash.
I had in mind baked hash - with ground meat, ground onions, and shredded left over potatoes. I got those ingredients all ready and put it in the refrigerator until time to finish cooking dinner - intending to add some beef broth and an egg or two just before it went in the oven.
Well, I went on out to the garden to pick raspberries, and when I came back, my carpenter was cooking hash on top of the stove. He had some bacon grease in the frying pan, which was good, and he did put some eggs in the mix, but no broth.
And you know what? It tasted really good. Just goes to show that I really am not a necessary accessory to the kitchen. I like that.
Yours for good eating,
Marte
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