Saturday, April 3, 2010

From the Kitchen...

It has been very quiet around our home for the last couple of days. My sister, Erin, took 3 of the kids to her house, and I'm realizing that they might be the noisiest members of our family!

Since my Mister is working this weekend, I thought I would spend the days lazing about in my sweatpants, working on a quilt, reading a book, watching some movies, napping on demand or even just staring blankly at the wall for awhile.

But the kitchen beckoned me. I realized that I cook not just for good health, but for enjoyment. It relaxes me. It calms my spirit to slice, dice, mix and bake. To create. I don't necessarily have to eat what I prepare, it is enough to just watch my family enjoy my labors of love.

Ah, who am I kidding? I make it, I'm going to eat it. It's that simple.

But because I love them, I'll share.

Key Lime Pie (from MaryJane's Cookbook)

1/2 cup Key Lime juice
1/4 cup water
1 14-ounce can organic, sweetened condensed milk
1 packet (or 1 t.) Chillover Powder
2/3 cup plain yogurt
1 t. grated lime zest

Optional: whipped cream and lime slices for garnish

Blend together lime juice, water, and sweetened condensed milk and bring to boil. Reduce heat to medium, sprinkle Chillover Powder into liquid, and cook for 3 minutes, stirring frequently. Remove from heat.

Fold in the yogurt and lime zest.
Pour into pie crust and chill until firm. Garnish as desired.

Almond Date Pie Crust

1 cup raw almonds (soaked in water overnight)
1 cup dried pitted dates

Chop the almonds in a food processor until finely ground. Add the dates and chop until well blended. Press into a 9-inch pie plate and refrigerate until ready to fill.

Sourdough Bread -3 Ways

Usually when I make sourdough bread, I shape all of the dough into 3 loaves. My family goes through 3 every other day, so it works for us. But sometimes, I will do different things with the dough.

I separated the dough into thirds.

#1 became a loaf of sourdough.

#2 became a loaf of Cinnamon Swirl bread. It makes great toast!

#3 became Rosemary Rolls for Easter dinner.

And finally, since we are having an elk roast dinner, I thought I'd share with you a recipe for a dry rub that makes any roast taste spectacular!

This recipe was given to me by my sister-in-law, Kola, whose twin, also my sister-in-law, Malish, gave it to her. I don't know if it is a top secret family recipe or not, so try to keep it a secret, just in case!

Dry Rub

1-1/2 Tb. finely ground dark roasted coffee
1/2 Tb. chili powder
1/2 Tb. garlic powder
1 Tb. black pepper
1 Tb. coarse sea salt
1 Tb. dark brown sugar

Rub on roast before cooking. Can be used for grilled roasts too!

(If you don't like too much pepper, decrease the pepper by half.)


Cindy said...

Those look really good. I like the rub. How does the coffee taste in in? My sister does up a rub, but I don't know what is in it. I know it has cumin and cayenne, but I don't know what else.

Thanks. Hope you had a great day.


Kim said...

The coffee isn't too strong and when it's roasted on the roast, it seems to mellow out a little. All of the spices together make a nice "crust" and once the roast is sliced, you're only getting a little of the spices. It is really good! It might be fun decrease the black pepper and use some cayenne!