For the Garlic Tzatziki:
Kitchen Karma Kooks
the kitchen is my peaceful place....enjoy these recipes that my friends have shared with me and that I share with them....feed your soul good Karma while Kooking in your Kitchen!!
Monday, October 14, 2024
Tuesday, December 12, 2023
Homemade Pie Crust
1 c shortening (butter or lard)
2 2/3 flour
1 tsp salt
- add shortening, flour and salt in a medium bowl
- using a pastry blender, mix until pebbly
- cover and place in the refrigerator for 2 hours or until very chilled
- also ok to freeze at this point for use later
7-8 T of ice cold water (make a cup of ice & water-allow it chill well)
To move forward with the thawed, cold pebbly dough, make 3 little wells in the dough.
Place 1 T of iced water into each well. Using a fork, mix. After the water is worked in, make 3 more wells and repeat with 3 T of iced water.
Add another T of iced water, mix. Then if needed, sprinkle water with fingers and mix.
When the dough comes "together", split the dough ball into two balls
Flour generously a mat for rolling out the dough or countertop.
With floured hands, work the one dough ball into a flat round disc-about 6" in diameter.
Place disc of dough on the floured surface.
Flour generously the top of the dough.
Roll from the center evenly on all sides, then flip dough onto a re-floured surface, add more flour on top.
Continue repeating the roll out and flip as well as re-flouring the surface and the top of the dough.
If the dough begins to separate, wet a finger with water and paste the dough back together.
Once the dough gets larger the bottom of the pie dish you will be using, fold the dough in half and place in the pie dish. (to measure gently place the pie dish in the center of the rolled out dough. The dough should exceed the edges of the pie dish)
Trim the edges of the dough to your desired look.
Repeat all of the above with dough ball #2 or freeze.
Proceed with your pie recipe!
inspired by Aunt Judy M
Brussel Sprout, Fennel & Green Apple Salad
Ingredients:
- I recommend a food processor for slicing brussels & fennel if available
2 Cups Shredded Brussel Sprouts (sliced very thin)
1 Fennel Bulb, sliced thinly +2 Tbsp. Reserved Fennel Fronds
1 Apple, sliced into matchsticks (I like a tart apple, so honeycrisp or a granny smith would be perfect) ----slice at the last minute to avoid browning or discoloration
1/2 Cup Toasted Walnuts or fave nuts
1/4 Cup Feta cheese or fave cheese
For the Vinaigrette:
- in a mason jar add all the following ingredients and then give a good shake
3 Tbsp. Whole Grain Mustard
1/4 Cup Apple Cider Vinegar
2 Tbsp. Extra Virgin Olive Oil
1 Tsp. Maple Syrup
1 Tsp. Kosher or Sea Salt
1/2 Tsp. Black Pepper
- Options: add grilled chicken or steak for a main course
Friday, October 6, 2023
pork tenderloin full of succulence
pork tenderloin
prepare marinade:
in a glass dish big enough that the pork tenderloin can lie flat
- 2 T EVOO
- 2-3 garlic cloves chopped
- 2 tsp fresh thyme or 1 tsp dried thyme
- 1 T dijon mustard or fave mustard
- salt and pepper
- 2 T local honey or maple syrup
place in preheated oven and roast for 30-35 minutes
rest for 10 minutes slightly tented and then slice
Serve with glazed apples (in butter and honey) on top of a green salad with a light mustard vinaigrette. So easy and delicious!!
inspired by Catherine's Farmhouse Kitchen
Monday, October 2, 2023
Pumpkin Quiche Gone Savory
- Bake a pastry crust in a large pie plate and set aside (ok to use gluten free)
- Preheat oven to 350 degrees for the quiche
- 6-8 slices bacon
- brown bacon, strain and set aside
- 1 medium yellow (white, yellow or sweet) chopped
- brown in the bacon grease or 2 T of butter or EVVO until caramelized - 12-15 minutes
- 6 sage leaves-chop finely
- add bacon and sage to the caramelized onions, sprinkle salt and pepper, heat on low
- 8 eggs
- 3/4/c pumpkin puree
- 1/2 c heavy cream or coconut cream
- option: pinch of cayenne pepper (I love a little kick)
- Whisk eggs, pumpkin and cream in a large bowl
- Add onion mixture and whisk together
- Pour into prepared crust
- Bake 30-40 minutes, remove from oven and cool 10 minutes before slicing
- 4 cups of arugula or fave greens
- Salt and pepper to taste
- 1 lemon juiced over greens
- 1 T fave white vinegar (Chardonnay is special) over greens
- 2 T EVVO over greens
- Toss and place on top of the quiche
Saturday, September 30, 2023
shrimp & grits southern style
- 6-8 slices bacon
- 4 c fave broth (I like to use 4 1/2 c chicken broth or whatever I have homemade in the freezer, add shrimp shells to it and simmer for an hour at least, strain and use this shrimp enriched broth)
- 1 c stone ground grits
- 1 clove garlic minced
- browned bacon
- 2 c shredded sharp cheddar cheese
- 1 lb shrimp, peeled and deveined
- 1 c fresh corn
- 3 T butter
- 2 T fresh lemon juice
- Salt & pepper to taste
- 2 T chopped parsley (plus little extra for garnishing)
- 1 c thinly sliced scallions (plus little extra for garnishing)
Breakfast Sausage Gravy
1 lb of country style breakfast pork sausage (option to use ground turkey or chicken and add: 1/2-1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp sage, 1 tsp thyme, 3/4 tsp smoked paprika, 1/4-1/2 tsp crushed red pepper flakes, 1/4 tsp fennel, 1/2 tsp salt and 1/4 tsp pepper)
Brown the meat in a skillet, drain any unwanted grease.
Sprinkle 1/4 c of flour (ok to use gluten free) on meat
Add slowly on medium heat 2 1/2- 3 cups of whole milk (to desired thickness)
Salt and pepper to taste
Optional: pinch to 1/4 tsp crushed red pepper flakes
Serve however you like piping hot!
TIPS:
Great to make a day ahead. Thin gravy with additional milk.
Ok to make with vegan meat alternative.
shared by Char