Recording the journey…and knitting

Three bean salad June 20, 2012

I am having an off week, am I not?  Forgot yesterday should have been the recipe and today the WIP…Oh well it’s a nice shake up and I meant to do it.  That’s my story and I am sticking to it like glue.

OK, so this is a brand new favorite and even though I have only made it once, I will be making this for a long time to come!

1 can kidney beans

1 can chick peas

1 can pinto beans

2 stalks celery, chopped fine

1/2 onion diced fine

Dressing ingredients

1/3 cup extra virgin olive oil

1/3 cup apple cider vinegar

1/3 cup sugar

a few sprigs of fresh thyme

salt and pepper to taste


You could make beans from dried, you only need about 2 cups prepared beans, each kind.  You could also change the beans up-use any you enjoy.

In a jar add all the  dressing ingredients and, cover tightly, and shake until blended.  Drain and rinse beans.  In a big bowl, add every thing together with the dressing and let sit for at least an hour in the fridge.  Great to bring to a picnic!


Chili cheese chicken June 12, 2012

Filed under: Recipe,Uncategorized — mamazoya @ 7:42 am
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This is a great casserole with a southwest flair.

1 lb Chicken Diced small

1/2 cup instant brown rice

1 can diced tomatos

1 small can mild chilies

1 can black beans, drained and rinsed

1 onion sliced

1 bell pepper sliced (color of your choice)

Cumin powder, garlic powder and taco seasoning.

In a frying pan, coat chicken in seasoning, I am very generous.  Cook until browned.  While the chicken is cooking place the dry instant rice in a baking dish.  spread the diced tomatoes with juices over the rice.  Spread the cooked chicken next, then the black beans.  Cook the onions and peppers in the pan the chicken just left, when they are softened, add the mild chilies and cook another 2 or 3 min.  Add the veggies to the baking dish, then top with cheese.  Bake at 350 deg. for 30 to 45 min or until rice is cooked and cheese is melted.  Serve with tortilla chips and sour cream.  A salad with corn and bean salsa as dressing is great.


Waive’s Spinach Salad June 5, 2012

Filed under: Recipe — mamazoya @ 7:40 am
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To Tim it is the taste of Summer.  The King side  are farmers in Southern Illinois  (except for my Father-in-law), and this is Grandma Waive’s spinach salad that she would serve when Tim and his family were visiting.  I was recently asking  if Waive was short for something, or a family name of sorts.  I found out that her first name is actually Estelle and her middle name is Waive (with no apparent precedent), and that she so disliked her first name, that she chose to go by her middle.

1 bag of baby spinach

small can of sliced water chest nuts (drained)

2 hard boiled eggs

about 4 strips crisp bacon (could totally use more and I usually do)


1/3 cup olive oil

2 Tbs Worcestershire sauce

2 Tbs Vinegar (any will do, I have used red, balsamic and apple cider)

2 Tbs Katsup


Mix the dressing ingredients until well emulsified.  Chop fine both the hard boiled eggs and bacon.  Toss the spinach, water chestnuts, egg and  bacon together with the dressing and serve immediately.


Chopped Salad May 29, 2012

Filed under: Recipe — mamazoya @ 7:23 am
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Every one loves this salad!  It is a great anytime dish, just this week we had it as dinner!

1 bag of salad with carrot and cabbage, I like the Romaine variety

2 green onions thinly sliced

Aprox. 1 cup fresh chopped tomato

Aprox. 1/4 cup crumbled feta cheese

Aprox. 1 and 1/2 cup chopped cooked chicken

Aprox.  1/2 cup small dry pasta like ditali (cook and cool prior to making the salad)

1/2 lb of cooked bacon, chopped.

Creamy Italian, or your favorite dressing


A lot of the  ingredients are approximate because I do so much of this by sight.  If it looks like a need more tomato, I just add it.  Put the Salad into a bowl and using cooking sheers, cut the pieces smaller. toss every thing but the  dressing.  I prefer to add my own dressing, but you could dress the whole salad and serve with a nice piece of crusty bread.  This recipie is great for improviesing!  Try what ever you have in the fridge.


Little cucumber snacks May 15, 2012

Filed under: Recipe,Ten on Tuesday — mamazoya @ 8:11 am
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An appetizer or .party snack or just because I really like them so much!

1 package of cream cheese

1 Italian dressing dry mix packet

some milk, about 3 table spoons

4 or 5 mini seedless cucumbers

Pastry bag and star tip (optional)

Dry dill

With softened cream cheese, mix together with the Italian dressing dry mix, and enough of the milk to make it the consistency of  frosting.  Attach tip to pastry bag, and fill with the  cream cheese mix.   Slice the cucumbers into 1/2 inch slices.  Pipe the cheese mix onto the cucumbers and top by sprinkling the dill on top.

I had a little trouble piping when larger chunks of seasoning got stuck in the tip, I used a tooth pick to remove the block.


Crab Rangoon Dip April 17, 2012

Filed under: Recipe,Ten on Tuesday — mamazoya @ 8:26 am
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This is a newer recipe to my repartee, but it has been requested every time there is a party or other gathering!  the original recipe comes from The Pampered Chef, in their Stoneware inspirations cook book.  This is such an easy, wonderful dip, I know it by heart!  I took these pictures the last time I made it and forgot to get one of the final product and when I thought about getting the picture, IT WAS GONE!

1  Package softened cream cheese

1  pressed garlic clove

1  cup shredded Swiss cheese

3/4(or so)  cup sweet and sour sauce (get one you really like)

1  can crab meat (I like Polar brand.  The recipe actually calls for 1 cup chopped imitation crab or go whole hog and get real “fresh” crab)

1/4  cup sliced almonds

Thinly sliced green onions (I wing this, need to cover the top)

Tortilla chips

Pre-heat the ovan to 350 deg.  Mix the cream cheese, garlic and Swiss cheese in a bowl until well combined (I have made this part up to 24hrs before finishing, to let the favors mingle)

When mixed, spread into shallow baking dish.  I have a beautiful vintage Fire King pie pan that is dedicated to just this dip.  Top with the sweet and sour sauce,

flake the crab on and add sliced almonds.  Bake for approximately 20 Min.

When you take it out of the oven, top with the green onions and serve warm with the chips.


Cabbage rolls! March 27, 2012

This is a great meal, it does take a bit of prep and time.  I have made with beef, meatloaf mix (beef and pork), and chicken.

1 head of cabbage

1 lb ground beef

1/2 cup instant rice (or already made rice)

2 15oz (1 28 oz will work too) cans of tomato sauce (crushed tomatoes are my preferred)

1 med chopped onion

1 cup fresh chopped mushroom

1 Tb caraway seeds

1 pressed clove of garlic

1 tsp lemon zest

Salt and pepper to tast

2 tsp sugar

2 tsp lemon juice

2 Tb corn starch

2 Tb water

First step is to bring a pot of water to boil with a little salt.  Core the head of cabbage, carefully put the head in the boiling water.  When the first leaf is loosening up from the head, carefully remove and continue until you have at least 12 limp cabbage leaves, this time I used 15. Let drain.

Mix Ground beef, rice, 1/2 cut of the tomato sauce, salt, pepper, garlic, caraway seeds, and lemon zest, onion, and mushroom.  Place about 1/4 to 1/3 cup  (I use 1/4) of the ground beef mix at the steam of a cabbage leaf, roll the leaf around the beef mix, tucking in the sides as you roll.  Place the roll seam side down in an ungreased baking dish.

Mix remaining tomato sauce, sugar, and lemon juice; pour over cabbage rolls and bake at 350 deg until done (about 45 min).

Carefully pour the liquid from the baking dish into sauce pan. Mix corn starch and water and stir into the cabbage liquid.  Heat to boiling and stir until thickened.  Serve sauce with rolls!

I served this dinner with pirogi, caramelized onions and mushrooms.