Good Bread Series Begins: U.P. Pasties

We're starting a new series...Good Stuff that's made with the staff of life -- bread or pastry. 

Foods starting with this foundation not only taste good -- they smell wonderful while cooking. They can be made ahead of time, kept in the freezer or fridge, then heated after you get home from work. But they're also quick to make, in the first place.
     Bread and pastry-based dishes are easy on your budget, too -- a very nice thing in the bleak, pennypinching months after the holidays. 

First up, a favorite from my Michigan days: pasties.

Although I grew up closer to Grand Rapids (the true Michigander now whips out a hand, and points to the lower palm area), we would take occasional trips Up North. A quick drive on the Mackinac Bridge (pronounced "Mackinaw," for you out-of-state yahoos) took us to the Upper Peninsula, or "U.P.," home of wide-open water, forests...and pasties. 
     These meat-and-veg turnovers were said to be a favorite of U.P. miners, who would pack them in their metal lunchboxes or cans for a meal later on. We bought them at bakeries, and ate them in the car, along with a cold carton of milk. (It rains a lot in the U.P.) 
      Pasties are usually about the size of your hand -- or larger. Make them smaller, and they're also good for school lunches. (Or bus drivers -- like the Brick.) 

Yoopers have argued about the essential ingredients in pasties since time began, practically. Some advocate for cubed roast beef (leftover from Sunday dinner), turnips and rutabaga. Others are big on hamburger and carrots. Potatoes and onions seem to be universally agreed on. You may even add heresies like corn, chopped mushrooms or green beans (gasp). But don't come crying to me! 
     The filling can be a little dry: moisten it with leftover gravy, broth or a little steak sauce,  if that's the case. 

MICHIGAN-STYLE PASTIES

Filling: 
1/2 pound hamburger   (or 1-2 cups cooked and cubed leftover beefsteak or roast)
    ( Pork or chicken can be substituted -- but pasties are usually beef)
1 onion, chopped
3 potatoes, chopped roughly
1 turnip, peeled and chopped  (Fine -- skip this if you're not a Michigander. Or turnip-lover)
1 carrot, sliced and diced
salt and pepper to taste

One recipe of pastry:
      1/2 cup butter  (1 stick)
      1/2 teaspoon salt
      2 cups flour
      ice water

First up: the pastry. Mix first three ingredients together, using your hands or a fork, until mixture forms little 'pebbles.' Gradually add ice water, a few tablespoons at a time, until mixture forms a ball. Keep it in the fridge for now, and:

Mix the filling. (No, you don't have to cook the burger.)

Putting it all together:  Grab a scant handful of dough. (Or a large serving spoon's worth, if you're making smaller pasties.) Roll it into a thin circle, then add a few spoonfuls of filling. Fold the pastry over to make a half-moon, like the photo below. Pinch the edges, or push on them with the fork tines to seal. (Poke a few holes or slashes in the top crust, to release steam.)
     Continue this process until your pastry is gone. I usually get enough pasties for supper for 2-3, plus a few left over for lunch the next day. These can be frozen; take out and bake as directed.

Bake at 350 degrees for 35-45 min., until crust is brown. Serve with fresh-cut veggies or sliced oranges...or a cup of soup. Pasties can be eaten hot or cold.

     Leftover filling can be sauteed until meat is done, then added to scrambled eggs or an omelet. (It's good in soup, too.)


Taste of Home is very fond of pasties, and offers at least two different versions:

Their interpretation of U.P. pasties.

Herbed Cornish-style pasties.  (Cornish miners are said to have started the tradition in the Upper Peninsula.)

Both are good...but frankly, I've never seen herbs of any kind in true Upper Michigan pasties. They're pretty basic.

Photo courtesy of Taste of Home

Cooking For A Group: Soup And Chicken Wings

The Brick just hosted the January version of our church's Senior Luncheon.

He served 37 people three soups and three different kinds of chicken wings, plus vegetables and dessert, for less than $2 each.

How'd he do it? You'll have to go here to find out.

Here are the recipes.

Three types of chicken wings:          Barbecue
                                                          Buffalo wings
                                                          Lemon and garlic

Three soups:    Split pea and ham
                        Colorado chili
                        Loaded baked potato


WINGS, THREE WAYS

You'll need approx. 1/3-1/2 pound of wings per person. (Maybe more, if the price is right.)
Baste wings with flavorings, then bake at 350 degrees for 30-40 min. Serve hot.

Barbecue:  For every 30-40 servings, baste with 1 bottle barbecue sauce.

Buffalo-style:  1 large bottle Frank's hot sauce. Sprinkle heavily with garlic afterwards.
        (serve wings with celery sticks and ranch dressing)

Lemon and garlic:  1 bottle garlic vinaigrette dressing, mixed with lemon juice. Sprinkle with garlic after.

Can't find chicken wings at a good price? Substitute boneless chicken breast, cut in thin strips -- look for boneless breast or chicken tenders on sale. 
                             (These will take less time to cook - about 20 min.)

How dare you!!

SOUPS, THREE WAYS
      (Each serves between 10-15; combined, they'll easily cover 35-50)

SPLIT PEA & HAM SOUP

     1 pound diced ham, leftover hambone (from a spiral-cut or regular ham)
     1-2 pounds split peas (the more, the merrier)
     2 chicken bouillon cubes
     1 chopped onion
     2 diced carrots
          (add any minced celery leaves, or a handful of celery too, if you're not making potato soup)
     2 large diced potatoes

This is especially good, made by crockpot. Start the night before by combining everything but the potatoes. (Adding them now only results in mushy spuds.) Add enough water to comfortably cover everything, then cook on low til next morning (or 8 hours). Take out the hambone, dice the meat and add it back in. (Give the fat and gristle to the chickens, and the bone to Charley the dog.)
     Soup can be cooked on low for another 3-5 hours -- add potatoes 2 hours before you serve. Salt and fresh-ground pepper are essential.

Also good served with a sprinkle of croutons or a swirl of sour cream.


COLORADO CHILI

     2 pounds ground beef
     2 pounds pinto or Anasazi beans  (about 4 cups uncooked)
     2 beef bouillon cubes (optional, but make the chili taste meatier)
     1 #10 can crushed or diced tomatoes
     2 chopped onions
     2 tablespoons garlic salt
     4 tablespoons chili powder
           (Also add a can or two of diced green chilies too, if you've got them, and your people like spicy foods. Here in Colorado, they do.)

     Another good crockpot starter. Cook the beef, onions, spices and beans together, adding water to cover, for 7-8 hours on low. Add tomatoes and cook 3-4 more hours. (Tomatoes can be added from the start, but the chili will not have as bright a color or fresh aroma.)

     Good served with a splash of sour cream, or a sprinkle of Cheddar cheese and corn chips.


LOADED BAKED POTATO SOUP
     The surprise hit of the luncheon -- not a drop was left over.

     5 pounds baking potatoes  (approx. 10-12), chopped
     2 chopped onions
     handful minced celery tops (if you've got them)
     1 teaspoon garlic salt
     4 chicken bouillon cubes
     1 box or can of mushroom soup
     2 teaspoons basil or marjoram  (not crucial, but add to flavor)
     3 pounds sour cream
   
     This one cooks on the stovetop just as easily as the crockpot. Mix everything together except the sour cream, then add water to cover. Cook for 2 hours (stovetop) or 4 hours (crockpot on high); stir in sour cream just before serving. Adjust taste by adding salt and fresh-ground pepper. (A few extra tablespoons of butter, or a few cups of milk - fresh or dried - add to the flavor.)

     To serve, sprinkle each with a tablespoon each of chopped cooked bacon and grated Cheddar. Other good additions: parsley, chopped green onions or sprinkled Parmesan cheese. (The first two are especially important -- they add to the traditional 'loaded' flavor.)

Serving a group:  Set up a station with three crockpots or kettles of soup -- ask people what they want, or let them serve themselves, buffet-style. (Note: You'll need more soup if done buffet; people tend to serve themselves more than they actually eat.)

Pile chicken wings on platters, and serve alongside the soup. Or if you have enough helpers, have three circulate with platters of chicken wings, replenishing as needed from the kitchen.

Other good additions that don't cost much, to round out the meal:  hot rolls, crusty bread and butter, crackers, veggie platter (red or green peppers, carrots, celery, black and green olives, sugar peas, pickles and such), fresh-sliced oranges.

For dessert:  cookies or squares of cake, served with a squirt of whipped cream or a small scoop of ice cream (the latter from the largest container you can buy)

Serve with friendliness and a smile. They'll love it.

   

Skimming, Scooping, Rinsing, Slanting, Slamming and Other Ways to Stretch Your Budget

-- This is currently running on the Brickworks blog, but you'll find it useful! 

     We're dogsitting this weekend: Brody and his buddies are hanging out with Charley and Abs. One of the dogs is a little terrier, something we would call a "yipey dog," for obvious reasons. To my great amusement, 'Izzy' has taken a huge liking to the Brick. They've probably snuggled together right now, watching the Army/Navy game. Go Navy!

No doubt Brody feels the same way...

    The single-digit temps are gone, and with them, most of the snow. But we have a new storm moving in on Tuesday. 
     I have been hustling to finish up some final business before Christmas preparations really kick in. The tree is in the house -- but laying on the floor. (Brody munched off a few branches, then fell asleep underneath. No matter.)

     Now that Christmas is rapidly moving in, and your checking account is decreasing accordingly, there are a few easy ways to make the money -- and your supplies -- go further. They're surprisingly easy, too.

Skimming:  This is especially helpful with protein sources, like ground or diced meat, roast chicken, etc. While you're cooking  your regular meal, skim off a soup ladle or large spoon's worth of meat. Or pull off a wing or thigh from the chicken. (Try one or two less slices of deli meat in your sandwich -- you won't even miss it.)
     Package this "free" meat for flavoring your next bean and/or soup meal. Good, and good for you.

Scooping:  Friends of ours were allergic to butter and dairy products. They scooped off the extra fat from chicken, and used it instead to bake, make pancakes, etc. I don't do this -- but I do siphon off the extra fat from frying bacon. It adds incredible flavor not only to refried beans, but a little in a stirfry, instead of oil, is delicious. (I've heard of another blogger who uses it for biscuits and gravy.)
     Another scoop idea: never ever leave food on your plate in a restaurant. Even if it's just a spoonful or two, scoop it into a doggy bag. Then use as filling for an omelet, or mixed into scrambled eggs the next morning -- delicious. I try hard not to finish fast food sandwiches, for the same reason: they make convenient snacks the next day.
     And one final one:  Add 1/4 cup extra flour, plus a bit of water, to your drop cookie recipe. You'll get a few more cookies out of the batch, for just the price of the flour. (You can also replace one egg with an eggshell of water, instead. Try it -- it really works.)

Rinsing:  Was a good bit of that Alfredo sauce left on the plate after you finished the pasta? What about the butter sauce still in the pan after the veggies were eaten? Rinse these off and store in a jar for your next soup or stew...or literally 'rinse' them in the pot of broth you've got going. You'll be amazed at how much flavor this adds.
     Another possibility: the juice or syrup from frozen or canned fruit makes an excellent foundation for your next smoothie. Add some ice cubes, a spoonful of sugar and a cup of milk, plus any leftover fruit (a banana too, if you've got it) -- and voila, a 'free' smoothie.
     And the final 'rinse.' Buy whole milk  -- then add 2-4 cups water to the gallon as the amount goes down. Tastes far better than skim or 2%.

Slanting:  Have a few bits and pieces leftover from your meal? Especially with veggies and meat: cut them slantwise for the best distribution of flavor. (Stirfries do this all the time.) Now add them quietly to your next soup or stew; they'll blend right in. Or top a tortilla with them, plus a bit of cheese, for a quick quesadilla. (Bake at 450 degrees, about 5 min., until bubbling.) You won't waste anything. 

     Our chickens generally get leftover bread and desserts --- but if you don't have cluckers, collect that cookie here, those breadcrumbs there, crumble them, and add to  streusel coffee cake.

Streusel...yumm. From Allrecipes.com. (The recipe above is, too.)

    Works for topping Dutch apple pie, as well as bar cookies that call for a crumbly topping.  It really stretches any much-more-expensive nuts in the mixture.
     These posts on bits & pieces, as well as using up leftovers, should be helpful, if you want more practice with this concept.    This blog is helpful, too.

Soup is always a great way to recycle bits and pieces.

      One final 'slant:' Many times, you can make maximum use of a smaller piece of wrapping paper by putting your item on diagonally. (I learned this from Amy Dacyzyn at the Cheapskate Gazette.) Bring all four corners up, diaper-wise, and tape in place.

Now slamming:  Slam the car door shut -- let the bus doors close -- and don't go to the store, even if you 'need' something. People take advantage of this during January's Pantry Challenge, me included, but there's no reason why you couldn't start early, or do it for at least a few days. (Or even a week or two.) This clears your refrigerator and shelves, minimizes food waste -- and adds some bucks to the coffer, right when you need them.
     The concept applies to other things too, like last-minute Christmas presents, goodies for neighborhood open houses, church 'white elephant' parties. What can you scavenge up on short notice?
     It's called making do with what you have. What this does is force you to be creative.

          *Can you substitute in cooking and baking? (Often you can.  I just recently discovered a terrific way to make powdered sugar, for example.)

          *Can you re-gift? A favorite Christmas ornament or plate. (Particularly if it's vintage.) A book or video you've treasured, along with a few packets of hot chocolate or microwave popcorn. Some item your friend has admired in the past. These make wonderful presents, when swathed in tissue and presented nicely.

          *How about a gift basket, instead? A jar of jam goes well with a French loaf you can make up easily. This year, a dear friend will get an Italian basket:  imported pasta (69 cents, from a sale I lucked onto), a jar of sauce (homemade, if I get the time -- or scavenged from selections purchased at the Friday/Saturday store), and some of that bread, along with a dollar video of La Traviata found at the library's used book room. (She's an opera freak.)
          I know she'll love it.

If I really must buy something, I often refer to Meredith's list of no-bake, no-craft ideas for a dollar or less. These are especially handy for multiple presents. (Don't miss the readers' comments, either.)
     
      It takes a little extra effort to use these ideas-- but not that much. And the savings will add up. You'll feel even better about it when the January bills start coming in.

Cold-Weather Series: Hot Chocolate

Boy, it got dark outside fast.

But you're finally home. You made it through that last batch of snow flurries, even though it suddenly got slippery. Trudge in, lips practically numb, then change into your favorite loungewear. (Put them in the dryer for 10 minutes while you're starting supper...they'll be deliciously warm to put on.)

Time for a steaming cup of that warmer:  hot chocolate. This version is so rich, though, that Taste of Home calls it drinking chocolate.

Okay with me...I've missed Starbucks' deep-and-dark version ever since they quit serving it a few years ago. Sure, I could put on the tea kettle and open a packet of powder -- I have, many times.

But this is worth the wait.

DRINKING CHOCOLATE

• 4 cups half-and-half cream
• 2 bars (3-1/2 ounces each) 70% cacao dark chocolate, chopped
• 2 ounces milk chocolate, chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• Dash salt
• Sweetened whipped cream

Heat cream until hot, but not bubbling. Add everything through the salt; whisk in until melted, then return to heat until just starting to bubble. Serve quickly, topped with whipped cream ("schlag" -- 'shlag' in Germany). Makes up to 4 good-sized mugs, depending on how much you want to scarf down personally.

(Taste of Home's recipe page is here.  Lots of good links nearby, as well.)

Crazy for Crust has a good version, too, if you don't mind coffee creamer.

Come On Over for Christmas!

   Our Christmas Goodies blog is waking up!

Come on over for everything goodie-wise you can think of for the holiday season, including cookies, savouries, and the Grand Pooh-bah for the Brick house:

SEVEN FISH DISHES   (for Christmas Eve, that is)




Stroll over here  for more.  We'll be waiting for you!

Cold-Weather Series: Biscuits and Gravy

     Mid-November...and it's only our first snowfall?

That's misleading. Colorado's mountains have been experiencing white stuff for weeks now...but down here in the 'flatlands,' our weather's been warm and sunny. LOTS of warm, especially. No moisture, either.

But this morning, the clouds moved in. The mountains have 'disappeared' off the horizon, and a sleek blanket of white flakes has dropped from the sky.

Time to start thinking about warm, delicious food that doesn't cost TOO much. (After all, Christmas is coming soon.) And what better to begin with than a Brick family favorite:

BISCUITS AND GRAVY.

Daughter #2 will practically kill for this on a cold winter morning. In fact, she wanted to give her high school friend a special gift for graduation -- and took her a plateful, hot out of the frypan. I'm not sure Friend appreciated it as much as Daughter did...but the thought was there.

This is incredibly easy to make, even if you're a beginner. 

You'll need the ingredients for baking-powder biscuits (butter, flour, salt, baking powder, milk;  recipe how-to's and amounts are here), plus 1/2 - 1 pound of sausage meat. About a cup of milk...20-30 minutes, and a little bit of juggling. That's it.

Here we go.

Start frying the meat over medium heat in a frying pan.  (A handful of chopped mushrooms or onions can be added here, if you like. A little chopped kale or red pepper is good, too.) Meanwhile:

Get the biscuits mixed, cut out and baking in the oven.

Your meat should be somewhat brown at this point. Now scrape off the leftover flour from the biscuit-making area, and dump it into the frypan. Stir until flour is absorbed. (If you've already cleaned up from your biscuits, add 1/2 cup of flour to the pan, instead). Salt and pepper generously.

Add a cup of milk, stirring as you go -- mixture should thicken in just a minute or two. Wait until it bubbles, then turn heat down to warm. (Add extra milk or water if needed, to make a thick gravy.)

At this point, your biscuits should be done. Pull them out of the oven, then turn both the oven and stovetop off.
    Each plate gets one or two biscuits, split open and a generous serving of gravy poured over. Serve immediately; leftover biscuits are good for 'dessert,' spread with butter and jam. Serves 2-4.

VARIATIONS:  Start with 1/3 pound of chopped bacon, instead of sausage.
     Or try Red-Eye Gravy:  use the pan juices from fried ham as a starting point.


Yummm...

The golden lab(s), that is...

Happy Irish Halloween!

One new way to celebrate Halloween: Make it Celtic. 


   Actually, the old Celtic festival of "Samhain," or 'Summer's End' (pronounced 'saw-en') came close to the date. Scottish colonists celebrated "All Hallows Even" on the same night. Eventually the two blended. Jack-o-Lanterns were carved -- but from turnips!

    Departed souls are said to be able to walk freely on this night. So to protect their families, householders would cover mirrors and sprinkle holy water around their buildings and farm animals. (Frankly, if the Dearly Departed want a crack at our chickens, I can tell you who's going to win -- and it's not going to be ghosts.)

Some famous shades are featured on Irish Central this month, including the White Lady of Kinsale. She is thought to be an aggrieved widow of a soldier who was shot for sleeping on the job. Which explains one of her favorite hobbies: pushing military men down the stairs.

'Barmbrack,' or 'speckled cake,' a fruit-studded sweet bread, is a favorite dish to serve on an Irish Halloween. This version has been adapted from the traditional recipe given on Irish Central. (Go here for that one.)

     Serve it with a glass of cider, and stay close to the woodstove. Ghosties and ghoulies may be out tonight. 

BARMBRACK

4 tablespoons butter
1 cup milk
1/3 cup sugar  (1/2 cup, if you like a sweeter bread)
1/2 teaspoon each cinnamon and nutmeg
1 tablespoon yeast
3 1/2 cups flour
1 egg
1/2 cup dried cranberries
1/2 cup chopped walnuts (pecans are even better)

Microwave the butter and milk together until the butter is slightly melted; add sugar and spices. Let sit until warm, not hot, to the touch -- then add yeast. (Hot milk will kill it.) Let sit again for 10 min., if possible, to proof. (Go ahead at this point, if your time is limited.)
    Quickly mix in the the rest of the ingredients; your dough should be moist and somewhat heavy. (Tip: for high altitudes, use heaping cup measurements of flour -- it helps.) Cover in a greased bowl and let rise until doubled in size. Punch down, then shape into a loaf. Brush with butter, sprinkle with sugar and let rise again until doubled.
     Bake 40 min. at 400 degrees. A toothpick inserted in the middle of the loaf should come out clean.
     Serve warm in slices, slathered with butter.

An Irish cemetary -- just for inspiration, mind you

(This post was also featured on the Brickworks blog.)