Posts Tagged ‘Recipes’

Monday, April 1, 2024

MAKE IT: Simple Chicken Parmesan

Chicken parm on a plate

This simple chicken parmesan recipe is very quick and easy to make. For a less garlicky flavor, you can omit the garlic powder or granules. Similarly, if you do not want additional seasoning in your breading, you can substitute unseasoned bread crumbs for the Italian seasoning bread crumbs. From start to finish, making this recipe should take you less than 45 minutes – just enough time to get your noodles, garlic bread, and salad ready for a complete meal. Enjoy!

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Monday, January 8, 2024

MAKE IT: Teriyaki Venison Jerky

 

venison jerky

This marinade recipe has been a staple in my house, for various cuts of meat and even vegetables. However, it also makes a phenomenal marinade for jerky. Recently, my daughter and I marinated a large roast cut of venison to make jerky as a present for some of her friends. Although I typically use my dehydrator to make jerky, we instead used the oven, as we did when my daughter was very young and we could not afford a dehydrator. Although jerky can be shelf stable, I tend to err on the side of caution, and recommend refrigeration. I hope that you enjoy this jerky as much as my family does!

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Thursday, December 28, 2023

MAKE IT: Stained Glass Cookies

A woman posing with a dog with stained glass in the window

Both of my grandmothers loved stained glass, and gazing at the sunlight that shone through the colors, bringing rainbows into their homes. It probably is no surprise, then, that I also love stained glass, and have several pieces from my grandmothers hanging in my windows. In the still-short daylight hours of the winter months in January and February, when the extra lights of the holiday season are put away until the end of the year, I find myself craving more beauty through light. When my children were little, we would make stained glass cookies, to eat and to hang in the window. These simple treats were always lovely to look at, but even more lovely when sunlight shone through the candy glass panes. I hope that you enjoy these cookies, and the beauty they bring!

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Thursday, December 21, 2023

MAKE IT: Will’s Fish Chowder

fish chowder in a bowl

My son, Will, has been on a fish kick recently, cooking up whatever fish he happens to have available. And, here in the Adirondacks, there are many options for locally caught, fresh fish! For this chowder, any panfish fillets would work. Rather than cutting the fish up before adding it to the other ingredients, we simply put the fillets in the liquid and let them cook that way, breaking them up with a spoon after they had cooked for awhile. Will also opted to add nutritional yeast, for the extra B12 vitamins and for the slightly cheesy flavor it would add to his chowder. We hope that you enjoy this simple and easy soup.

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Friday, November 10, 2023

MAKE IT: Potash Mtn. Pumpkin Bread

Summit of Potash Mountain

There are some foods that, for me, are synonymous with the fall season. This factor is likely due to my Grandma Betty. When I was a young child, my family lived with my grandparents for
several years. During that time, I enjoyed my grandmother’s cooking (and boy, could she cook!). Grandma Betty cooked everything from scratch, and was insistent on making some recipes every
year, as part of her family tradition. Each fall, I could count on her baking loaves of pumpkin bread. For Grandma Betty, pumpkin bread started not with canned pumpkin, but with pumpkin
that she would bake (roasting the seeds, of course), and then turn into multiple, delightful dishes.

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Tuesday, October 10, 2023

MAKE IT: Cinnamon Apple Bread

Cinnamon apple bread

I love apples. Not so-called “delicious” apples, that I find anything but what their name describes them to be, but the myriad of actually delicious apples that are available in New York during the Fall months. Although Cortlands, Empires, and Macouns are among my locally-available favorites for snacking and cooking, I most love the mystery varieties that grow on my old farm property, from trees planted long ago by people, or donated more recently from deer, bears, and other animals who enjoy the apples as much as I do.

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Thursday, August 3, 2023

MAKE IT: Perfect Pesto Sauce

fresh basil

When I was young, maybe eight or nine years old, my mom made dinner one evening in the middle of the summer. She served spaghetti to us, with a very odd looking green sauce. She encouraged me to try it, and that was when my love for pesto sauce began. 

My mom has always had a green thumb. Her garden is impressive every year, and her massive pots of basil growing all summer long mean that we will have a bounty of fresh pesto to eat during the summer and freeze for the winter. I can’t explain it… but in the middle of February when there is endless snow, defrosting a batch of summer pesto is a sure fire way to pull you out of the winter blues – even if it’s just for one meal.

I will say though, as much as I have loved pesto sauce for most of my life, I think the recipe my mom follows is the best. And we have to give credit where credit is due, her recipe was a hand me down from my Aunt Debbie, my mom’s sister in law – who received the recipe from a little Italian restaurant in Clifton Park NY. (Where it came from before that, is beyond me!)

Now I share it with all of you!

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Monday, July 3, 2023

MAKE IT: Bella’s Frozen Peanut Butter and Banana Dog Treats

Bella's frozen peanut butter and banana treats

A healthier option than ice cream, these frozen peanut butter and banana dog treats are simple, use whole ingredients, and will help your furry friends to cool down during those hot summer days. Bonus – they can also double as people treats! Silicone molds make it easier to pop the treats out, but you can use any container you have on hand (I sometimes just spread the mixture in a larger container and then cut it into smaller chunks once it’s frozen). For dogs like Bella, who always are trying to sneak a little extra something, you can share these treats with them without any guilt that you are giving them something unhealthy. Bella hopes that your dogs enjoy these as much as she does!

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Wednesday, May 3, 2023

Make It: Will’s Protein Calzones

Calzone

My son, Will, loves to experiment with comfort food recipes, making them healthier than their original counterparts, using ingredients that we might normally have on hand. This calzone recipe is one of his favorites, using his staple “protein dough” and whatever meat/sauce/cheese/spice combination he might crave that day. The day that the photo for this recipe was taken, he used turkey pepperoni, marinara sauce, and low-fat mozzarella cheese.

Other favorites include ground venison and spices with provolone cheese, venison sausage and diced mushrooms, a mixture of minced venison, potatoes, garlic, and spices, or sofrito and rice mixed with diced, cooked wild turkey. The beauty of this recipe is that you can be creative with your filling, and know that the dough will also be good for you!

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Saturday, December 17, 2022

MAKE IT: Baked onion rings

baked onion rings

Onions, the most commonly used member of the allium family, are not only fantastic sources of flavor for food but also provide a nutritional punch. They are rich in Vitamins C and B, fiber, calcium, magnesium, zinc, and iron. They are not only nutrient-dense but have also been widely used in traditional medicine for millennia. The organosulfur compounds that give onions their characteristic tear-inducing qualities also provide noted health benefits that include promoting cardiovascular health through antiplatelet and antithrombotic functions, reducing unhealthy bacterial loads, providing cancer-preventing antioxidants, and promoting improved respiratory health.

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Monday, September 26, 2022

MAKE IT: Bella’s Biscuits

Meet my hiking buddy, Bella (short for Belladonna). Bella is an entledoodle, or the offspring of an Entlebucher Mountain Dog and a mini-poodle. If you had not previously heard of the Entlebucher Mountain Dog, you are not alone! They are in the same family as Bernese Mountain Dogs, but are the smallest of the breeds within that family. When crossed with the hypoallergenic mini-poodle, what are produced are adorable, intelligent, compact, herding/hunting, mountain-scrambling, active, non-shedding, fun-and-cuddle-loving, loyal puppies.

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Saturday, September 3, 2022

MAKE IT: Bree’s Baked Sweet Potato Fries

My daughter recently visited. She loves vegetables, so we experimented with several different recipes during her visit (more recipes inspired by her visit – vegetable-based and otherwise – to follow in the upcoming months.) One of the most popular snacks that we made during her visit were these baked sweet potato fries. Although ridiculously simple to make, I have not made them in a while, so I enjoyed making (and eating) them with her. This recipe can be paired with your favorite dipping sauce. Ours was a maple-infused barbecue sauce that we created to pair with these fries, but feel free to use whatever sauce you love best. Enjoy!

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Sunday, August 21, 2022

MAKE IT: Will’s Venison and Potato Pierogis 

My son has been on a meat-filling-cooked-in-dough kick recently, so we have been making a lot of calzones, strombolis, and all sorts of variations of piecrust-covered meat pies. I probably should not have been surprised when he asked me to help him create a meat and potatoes version of a pierogi. Although different from the traditional pierogi, which I have been told usually contains cheese, the filling of this version is very simple, incorporating meat, potatoes, onion, salt, and pepper.

The dough is worth taking a little time to make from scratch, and has the most amazing gummy texture (think bagels) after first being boiled before then being fried or (the option we chose) baked. I have made these several times over the past few weeks, and have substituted ground turkey for the venison, and dried and canned potatoes for freshly-made mashed potatoes with excellent results. Will’s current favorite variation, though, is this version. I hope you enjoy it as much as he does! 

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Saturday, August 6, 2022

MAKE IT: Zucchini Fries

 

Garden bounty is often equated with an abundance of zucchini. This thin-skinned member of the cucurbit family is delightfully versatile, lending itself to a wide variety of dish options. Some of my favorite ways to eat zucchini are cooked together with onions and tomatoes (fantastic in a foil packet over a campfire!), as pickles, fritters, or zucchini bread. However, when I came across this recipe for zucchini fries, I knew that I would have to give it a try. I am very glad that I did! These fries are delicious and slightly addictive, and a tangy and savory way to change up your zucchini game. It is important to remember to salt the zucchini slices before preparing them as fries, so that you do not end up with soggy fries. Also, you can use any type of unsweetened milk for the first batter layer. I have also substituted watered chickpea flour for the milk with excellent results. Enjoy!

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Saturday, July 23, 2022

MAKE IT: Zesty Salsa

I love fresh, locally-grown tomatoes. I really can’t get my fill of them, especially during the peak of tomato season in the North Country. One way that I can extend the magic of freshly-harvested
tomatoes is to can them. Although I do can the tomatoes, themselves, I also love to have salsa on hand year-round. This recipe for zesty salsa can be made as spicy or non-spicy as you like. For
less-spicy salsa, make sure to use a mild “hot” pepper, and remove the seeds and inner membranes (and be careful after cutting those peppers to wash your hands before touching your eyes!)

For a spicier salsa, select peppers with a higher Scoville rating. Although this salsa is delicious as-is, this recipe is designed to process the jars in a hot water bath, ensuring that the salsa will be shelf-stable. As always, when preserving food, make sure to only use quality produce, precisely follow processing directions, and do not alter the recipe. Thankfully, this recipe is user-friendly, even for canning newbies! Enjoy!

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