Wednesday, November 7, 2018

Chicken flavored Ramen (Onion and Garlic Free)

Seasoning pack replacement:

1/8 tsp salt (or more to taste)
1/2 tsp sugar
1/2 tsp celery salt
1/4 tsp turmeric
1/4 tsp carrot powder (found it on Amazon)
1/2 tsp dried parsley flakes

Discard original flavoring pack and use this instead, otherwise follow package directions.

Rice-A-Roni II (Onion and Garlic Free--Updated Version)

I've been playing with the previous recipe a little. I like this one a little bit better--and it's also a tad easier.

Seasoning pack replacement:

1 tsp salt
1 tsp sugar
3/4 tsp celery salt
1/2 tsp turmeric
1/2 tsp carrot powder (found it on Amazon)
1 tsp dried parsley flakes

Discard seasoning packet that comes with the rice-a-roni and use this instead, otherwise follow packet directions.

Thursday, December 7, 2017

Kiffal (or Kiffles as I've since seen them called)

I was told this recipe was handed down from the Hungarian side of the family, although I've seen them claimed from Croatia and Yugoslavia as well. The sugar in the filling is hotly debated. I'm pro-sugar.


1 cup butter, softened
2 cups flour
1 egg
9 ounces cream cheese, softened (awkward amount today, but this recipe goes back to the day when cream cheese was sold in 3 ounce packages)

Using an electric mixer, cream the butter, cream cheese, and egg. Add flour. Do not over-mix.

Form dough into a ball and refrigerate overnight.

Filling: (makes enough for multiple batches)

2 cups finely ground walnuts (Grandma used a meat grinder. I use a grinder attachment to my mixer. I’d imagine a food processor would work too.)
2 cups sugar
1/4 cup butter, melted
2 egg whites
juice of one lemon, about 1/4 cup
2 tsp cinnamon

Mix all ingredients. If made ahead, refrigerate. Extra can also be frozen and kept for other purposes. It makes a great filling for nut rolls (instead of cinnamon rolls) or in quick breads and coffee cakes.

On baking day:

Refrigerated dough
2 egg whites, beaten
Powdered sugar

Roll out dough onto a well floured surface, to a thickness of less than an eighth of an inch. (The dough will incorporate more flour as you roll.) Cut into circles with a round glass or large cookie cutter. (You want a diameter of around 3 3/4 to 4 inches.)

Put a little less than a teaspoon of the filling on the edge of the cookie. (You’ll be tempted to use more, but the cookie will burst while cooking if you do.) Starting at that side, roll loosely, then curve into a crescent. Use egg whites to seal edges shut. Brush tops with egg whites, then place on an ungreased cookie sheet.

Bake in a preheated 350 degree oven for 30-35 minutes. Remove carefully from cookie sheet and sprinkle with powdered sugar while still warm. (I put my sugar into a wire mesh strainer and shake it over the top.) Allow to cool completely, then sprinkle with sugar again.

This is a time-consuming, artisan cookie, and it can take a bit of practice to get them to look nice. But absolutely scrumptious, and well worth the effort. I recommend making extra and eating the mistakes.

Friday, March 20, 2015

Parmesan Focaccia (Bread Machine recipe)


3 1/2 cups bread flour
2 tsp salt
2 Tbsp dry milk
2 Tbsp olive oil
3 Tbsp sugar
4 tsp dried oregano
1 7/16 cup water
1 1/2 tsp dry yeast

olive oil
Parmesan cheese (about 1/4 cup or more, according to preference)

Add ingredients to your bread machine according to the manufacturer's directions and run, using dough cycle.

Preheat oven to 400 degrees.

Wipe the inside of a twelve-inch cast iron skillet with olive oil (be a bit generous). Put the dough in the skillet and spread to cover bottom of the pan. Let rise in a warm place for about 30 minutes. Using a very clean finger, poke holes into the bread. Drizzle olive oil into the holes (again, don't be stingy). Sprinkle with Parmesan cheese.

Bake for 20 minutes, or until top is golden brown. Puddles of oil may remain, but will be absorbed by the bread as it cools.

Saturday, June 28, 2014

Picnic-sized BBQ Beans

A combination of beans in a sweet and spicy BBQ-type sauce, prepared in a large slow-cooker. Vegetarian. Onion and garlic free!


2 cups brown sugar
1 (12 oz) can tomato paste
2/3 cup sugar
1/2 cup cider vinegar
3 Tbsp white vinegar
2 Tbsp pureed carrots (yes, baby food)
1 Tbsp plus 1 tsp ground mustard
1 Tbsp salt
2 tsp paprika
2 tsp celery salt
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp cayenne pepper

4 cans (15.5 oz) great northern beans
4 cans (15.5 oz) butter beans (or lima beans)
2 cans (15.5 oz) dark red kidney beans
2 cans (15.5 oz) light red kidney beans

Mix sauce ingredients in a large crock pot. Drain and rinse beans and add. Cook on low for 5-6 hours or until beans are tender. Stir occasionally, adding water if the sauce evaporates.

Friday, December 27, 2013

Zucchini Meatballs/Meatloaf (Onion and Garlic Free)


2 pounds ground beef
2 cups shredded zucchini
1 cup bread crumbs
1 cup milk
1/2 cup grated Parmesan cheese
1 egg
1 tsp salt
1 tsp Italian seasoning
1 tsp parsley
1/2 tsp pepper

tomato puree(optional)


Mix all ingredients.

To make meatloaf, place in bread pan and form into loaf. Cook at 350 degrees for 60 minutes. Drizzle top with tomato puree. Bake for an additional fifteen minutes, until safe internal temperature is reached. (Ovens vary.)

To make meatballs, measure by tablespoon and form into balls. Cook on greased cookie sheet at 350 degrees for 25-30 minutes, or until no longer pink in the center.

Freezes well for use with spaghetti or in meatball subs year round.

Nutrition Facts: Serving Size 1 small meatball (24.5 g), Calories 40, Total Fat 1.4g, Saturated Fat 0.6g, Cholesterol 16mg, Sodium 71mg, Total Carbohydrates 1.6g, Dietary Fiber 0.1g, Sugars 0.4g, Protein 5.0g, Vitamin A 0%, Vitamin C 1%, Calcium 2%, Iron 3%

Thursday, December 5, 2013

Chili (onion and garlic free)

I realized I never posted my chili recipe. Good weather for it!


1 lb ground beef
1 (28 oz) can crushed tomatoes
1 (12 oz) can tomato paste
1 (15 oz) can corn, drained
2 1/2 oz carrots, pureed (baby food) Or finely grated carrots, but baby food is easy and mimics some of the onion flavor
2 green peppers
1 tbsp chili pepper
1 tbsp cocoa powder
2 (15.5 oz) cans kidney beans, drained and rinsed
1 tsp salt
1 tsp cumin
1 tsp oregano
1 cup water
1 tbsp hot sauce (my store brand is onion and garlic free. If unavailable, consider red pepper flakes to taste)


Brown beef. Drain grease. (Recipe can be made vegetarian by substituting crumbles.)

Finely process green peppers. Puree one can of beans. Combine all ingredients in a large crock pot. Cook on low for 6-8 hours.

I serve with shredded cheddar cheese and tortilla chips.

Nutrition Facts Serving Size (216.8 g), Calories 305, Total Fat 2.9g, Saturated Fat 0.9g,
Trans Fat 0.0g, Cholesterol 25mg, Sodium 321mg, Total Carbohydrates 48.3g, Dietary Fiber
12.1g, Sugars 8.0g, Protein 24.2g, Vitamin A 34% • Vitamin C 42%, Calcium 9% • Iron 36%