Wednesday, July 6, 2016

Hoffmeister House Salad Dressing

This dressing is kind of like a homemade honey-mustard.  It's light and refreshing and great for any salad!
1 cup oil (half olive, half canola)
1/2 cup apple cider vinegar
1/2 cup honey
1 t ground mustard
1 t celery seed
1 t salt
Mix well and toss with green salad.

Monday, May 16, 2016

PW's salisbury steak and potatoes

This one was delicious.  And all of the kids scarfed it down.

Meat Mixture:
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 whole onion, halved and thinly sliced (or diced if you prefer)
2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Saturday, March 12, 2016

Kristine's Vegetable Curry

This one was so delicious I just had to post it!
Kristine calls it "potato curry."  But really you can use any vegetables you want.  It can also easily be made as vegan or vegetarian.  You could also throw in some cubed chicken and not make it vegetarian at all!
Anway, here's the recipe.
You will need:

  • 2 tablespoons curry powder
  • 1 teaspoon garam masala (or a bit less)
  • 4 T veg oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced or pressed
  • 1 tablespoon finely grated ginger
  • 1 tablespoon of tomato paste (I didn't have any on hand, and it still turned out fine)
  • 1 can diced tomatoes
  • 1 cup water or chicken broth
  • 1 can chickpeas, drained
  • 1/2 cup heavy cream or coconut milk
  • Your choice of 3 vegetables.  I used bell pepper, cauliflower, and tofu (not really a vegetable but whatever).  Other ideas include sweet potato, eggplant, zucchini, peas, green beans, carrots, etc.
1. "Toast" the first two spices by warming in a dry, nonstick skillet on medium heat, until fragrant.  Kristine skips this step but I went ahead and did it.
2. Heat 3 T oil in dutch oven on med-high heat.  Add onions and vegetables and cook until cooked and golden.
3. Reduce heat to medium.  Add final T of oil to pan, then throw in garlic, ginger, tomato paste, and toasted spices.  Stir 1-2 min.
4. Add tomatoes, water/broth, chickpeas.  Stir and reduce to simmer, 15 min.  Add cream jus tbefore serving.