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Welcome to my Blog 'In The Kitchen With Don'! Thank you for your visit and come back soon!


Saturday, October 24, 2020

Stir Fried Leeks and Mushrooms

 2 leeks, peeled, cleaned and sliced

1 onion, peeled, halved and thinly sliced

about 2 cups sliced mushrooms

1/2 pound lean pork, cut into 1/2 inch cubes

oil for stir frying

 Marinade for the pork:  3 tbsp soy or tamari sauce, 3 tbsp rice wine vinegar or cider vinegar, 1/2 tsp sesame oil, 1/4 tsp crushed red pepper, 1 tbsp finely chopped ginger, 3 finely chopped cloves of garlic, 1 tbsp of cornstarch.   Mix this all together well, then add the pork cubes, making sure all the pork is covered with the marinade.   Set aside for at least 10 minutes. 

 An additional 3 cloves of chopped garlic and 3 tbsp chopped ginger, set aside

Heat a wok or large deep skillet then add about 3 tbsp oil and swirl it around the pan.  Add the mushrooms and onion, stir fry it until the mushrooms begin to brown a bit.  Remove to a large bowl, then add the leeks.   Stir fry the leeks until they too start to  brown, then remove them to the bowl with the mushrooms.

Add an additional 3 tbsp of oil to the walk, swirl it around and then add the pork.  Stir fry the pork until it is all white and starting to look done.  It won't take very long,  add the remaining garlic and ginger, along with 1 tsp of sesame oil, and fry until fragrant.  Return the vegetables to the pan, mix all together and then allow it to sit a minute or two before eating.   


Monday, June 29, 2020

Streusel Coffeecake


Streusel Coffeecake

1 cup softened butter
1 1/2  cups white sugar
3 eggs
2 tsp vanilla extract
3 cups flour
1  tsp baking soda
2 tsp baking powder
2 tsp salt
2/3  cup yogurt
2/3  cup sour cream
1/4 cup vegetable oil

Beat the sugar and butter together until smooth, then beat in the yogurt, sour cream, oil and vanilla. Mix the dry ingredients together and then stir into the wet mixture. Spoon about 2/3 of the batter into a greased 9X13 inch cake pan. Sprinkle your choice of fillings as below, then dot the remaining batter on top of the filling. Finally, evenly sprinkle the streusel topping over everything. Bake at 350 degrees for about an hour, until nicely browned and a toothpick stuck in the center comes out clean. Allow to cool before cutting.

Streusel: ½ stick soft or melted butter, 1 ½ cups sugar, 1 cup flour. Mix together with fork or your hand, until it makes clumps. Sprinkle the clumps over the everything.

Fillings:

Sprinkle heavily with brown sugar, cinnamon and pecans.

Or: Sprinkle heavily with some sort of berry or cherry, fresh or frozen. If you use cherries, add a small amount of almond extract to the batter, in addition to the vanilla.

Or: Rhubarb, chop fresh or frozen rhubarb, sprinkle lightly with a couple tablespoons of sugar, then put over the batter.

This is especially good with fresh or frozen gooseberries.

Thursday, June 4, 2020

Southwest Cheesy Chicken and Rice

I came up with this one evening when I needed something quick to take to a dinner at work some years back.  I made it with odds and ends in the fridge, along with things I had in my cupboard.  Turned out so good I started making it on purpose.  You can use leftovers or buy things especially for it.  It will always be good. 

1 jar queso, I like 505 Roasted Hatch Chile queso, slightly warmed  or a couple cups of melted Velveeta
4-5 cups cooked rice
4 cups diced cooked chicken or turkey or cooked ground beef or roast pork or beef roast, whatever you have or like
1 small jar chunky picante sauce, I like Pace the best
1 pkg. taco seasoning or 2 tbsp chili powder or your own Mexican spice mix

Mix all together and place in a greased baking dish, top with grated cheese if you wish and bake at 350 for about 30 minutes or until bubbly around the edges and the cheese is browned.   You can also put in a crockpot, top with some grated cheese and then heat on low until bubbly.    This is also very good for filling burritos.  As always, enjoy!!!

Monday, April 13, 2020

Gluten Free Sandwich Bread

Finding a recipe for a gluten free bread that isn't hard and dry or extremely crumbly is always a crap shoot.   Most just don't stand up to what most of us are looking for.   I finally found one that did, even though I did make a few tweaks to it that made it a bit easier.   The ingredient list is short, another plus, and it truly does make a good tasting loaf that slices into slice that hold together well enough to use for sandwiches.   The taste is pretty darned good, too.     My brother in law, Gary, says it makes very good toast and even French toast.  

2 1/2 cups gluten free all purpose flour mix, the 1:1 kind, I like Krusteez
1 1/4 cup hot milk
2 eggs
3 tbsp sugar or honey
3 tbsp oil
1 tbsp cider vinegar
1tbsp quick rise yeast
1 tsp salt
1 tsp xanthan gum
1 packet unflavored gelatin

Grease and then sprinkle with gluten free flour a 9x5 inch loaf pan.   Set aside.  Mix all of the dry ingredients together in a mixing bowl.   Beat together all of the wet ingredients together with a fork and then pour into the mixing bowl with the dry ingredients.   Beat on low speed for 1 minute, then on medium speed for 2 minutes, scraping the bowl between the two times.    The dough will be very soft.   Scrape into the prepared pan and smooth top, with it gently domed in the center.  Cover with a towel and place in a warm to place to rise for about an hour and a half.    When it is about half risen, preheat the oven to 350 degrees.    Place the risen dough into the oven and bake about 45-60 minutes.   The loaf will be golden brown and sound hollow when tapped.   Cool in the pan about 10 minutes, then remove from pan and cool completely on a rack before cutting.  

Wednesday, March 11, 2020

Snickerdoodle Muffins

Preheat over to 400 degrees and spray the cups of a muffin tin with cooking spray or grease very well.

In a large mixing bowl place:
¾ cup sugar
½ cup melted butter
1 tsp vanilla
1 egg
12/ cup milk

Beat together until smooth.

Then add the following:
1 ½ cups flour
½ tsp cinnamon
1 ½ tsp baking powder
½ tsp cream of tartar
½ tsp baking soda
Mix until all are moistened, but do not over mix. Portion into the muffin tins and bake about 20 minutes. The muffins will be rounded and nicely browned. Cool in the pan about 5 minutes, then gently remove to a cooling rack that is over a cookie sheet.

Melt about ½ cup more butter and put in a bowl. Mix together ¾ cup sugar with 2 tsp cinnamon. Dip each warm muffin completely into the melted butter, then roll in the cinnamon sugar. You may need more melted butter and sugar mix to coat all of them. Finish cooling and then eat!