Dandelions 2.0 - now for breakfast!

Hey there. if you're local, or watch the weather network, you've probably seen stuff about Manitoba having a huge amount of rain fairly recently. yeah. Well, they weren't joking! we had close to 5" in about 3 days, and the ground is just saturated!
Now, i've been contemplating trying my hand at this recipe for quite some time now, but never really had much motivation... my brain kept saying 'that's a lot of work digging those roots out... would it be worth it?'


With all this rain however, the soil was so nice and soft that i pretty much HAD to take the opportunity, so out i went to my 'flower beds' (ie: war of the perennials and dandelions, with the dandelions winning!) and went pulling a bunch of 'weeds'

such pretty flowers, but wait... that's the wrong end!

aah... there we go. that's more like it. Not as pretty though....

Dandelion 'Coffee' - or Adventures in Roasting!

 The instructions i used came from this web site and this one. neither ended up being entirely what i did, recipe-wise. That being said, here's my 'notations' (i don't think this really qualifies as a recipe!)

1. Pull out roots - I pulled mine out of a flower bed that was sodden, and the plants were only a year or two old, so i just pulled them by hand. you may need to use a weeder or shovel to get them out in drier conditions. note: apparently, the ones in a lawn have little piddly roots not much worth pulling. using roots from recently disturbed sites (construction, garden beds, etc) will be more efficient.

2. trim and wash roots - i cut the roots right at the 'join' where the root bulges and separates, becoming leaf.  The roots were then placed in a large tub, and swished with various changes of cold water (being allowed to sit for a while each time, to soften dirt) until they were rinsed clean.

3. cut roots - i decided to chop mine coarsely, to about 2x the size of a coffee bean (or pieces about 1/2" long on average). i then rinsed them in a couple more changes of water, to help leech out the bitterness, as well as remove any remaining dirt and leaf bits.

chopped roots

After pulling, washing and chopping about 100 roots, i got about 4 cups of chopped root total.

4. Roasting - This is where I found the instructions to be completely different, and neither quite right!

I ended up roasting mine for most of the day, starting at 250 F for about three hours, then when i got frustrated, i turned the temp to about 350 for another 45 mins or so, until they were roasted to a nice dark brown. NEXT TIME: i will let the chopped roots air dry (or dry in a low oven) for as long as it takes to be completely dry and then JUST do the roasting process, using a 375F oven. this should only take 15-25 minutes. (to tell if they are done, crack a piece apart. if the inside is nicely browned, it's good.)

roasted root in my coffee grinder. It is actually a darker brown, but the photo is a bit washed out with sun.

5. grinding - i ground my root with a hand coffee grinder to about a 'medium grind', though the grind itself has chunks of longer fibres mixed in with the ground and powdered root core.

four cups raw chopped root = 1 cup dandelion 'coffee' grounds

6. brewing - all instructions that I've seen recommended steeping the brew for 5-10mins.  I made mine by folding a Tablespoon of grounds into a coffee filter, stapling it closed, and dunking it in a cup of hot water for about 5 mins. I then prepared it as i usually do for coffee.

mmmm.....

the result?

No, it doesn't taste like coffee. I didn't really expect it to. After Hubby's horror stories, i expected it to be rather noxious (his description was that it tasted like Icelandic sock coffee, only using a used sock, and pond water!)

Honestly, though, it was pretty good. Dandelion brew has notes of cocoa, a coffee-like bitterness, and is really rather pleasant to drink (hot at least. I found the cold brew less palatable).

I also foisted some on hubby, Mom and Dad, and all decided it was a palatable substitute for coffee (if you needed a substitute) (and if you're a coffee kind of person)

Future tasting:

I`m going to try brewing a pot of 1:1 coffee/dandelion blend and see how it tastes.  I'd also like to try making up one of the chai recipes listed here.

So what do you think. Would you be willing to have a cuppa?  You know, you can come on over.... i'll put a kettle on!

Sausage Rolls from scratch!

Warning: this recipe does NOT contain a pressurized canister of chemical-laden puff pastry.
Instead, you get to learn my moms not-so-secret biscuit recipe, which is very adaptable and chock-full of yumminess!

These sausage Rolls are not as light and flaky as commercial ones, but not little bricks either. the breading tastes just like its origins... a biscuit. The meat is similar to a mild meatloaf.

Basic Biscuits

2 Cups flour (white, whole wheat, or a blend)
4 generous tsp baking powder
2tsp sugar
1 tsp salt
2 tbsp softened or melted margarine/butter
1 C milk

Thoroughly mix margarine into dry ingredients in large bowl. Gradually add in milk *more or less may be needed depending on how the recipe is to be used!  if using for basic biscuits, add milk until mixture is sticky and thick, and all flour is incorporated. Drop by spoons-full  onto a baking sheet.

Bake at 425 F for 15-20 mins

Tasty options:
-add cinnamon, raisins and an extra Tbsp sugar for sweet biscuits
-add garlic powder, diced chives, and 1/2C shredded cheese for savory biscuits



Sausage Rolls
Breading:  make a double batch biscuit mix. add just enough water to hold the flour. turn it out onto a clean, lightly floured surface, and knead the dough until smooth. Divide into three sections

Filling: 
1 Lb hamburger
1 egg
1 medium onion, finely diced
1/4 C rolled oats, coarsely chopped (i used my coffee grinder for about 3 seconds)
1/2 seasoning salt, or other seasoning
6 tsp Parmesan
1 tsp oregano
1/4 tsp pepper

topping: 
1 egg
2tbs milk

my onion is a bit coarse for this recipe, but i didn't realize until it was already mixed in.

instructions:
make up the meat mixture, mixing thoroughly. Make up biscuit mix (don't forget it's a double batch!) using only enough milk to barely hold together the flour! as instructed above, turn out onto counter, knead, and split into three.
roll out one section into a log about 12-14" long. press it flat until it is about 4" wide and evenly flat.

Apply a line of sausage mix to the bread. it should look similar to the picture above.
next, Wet the CLOSE edge of the bread with a bit of water or milk.  Roll the dough from the FAR side towards you, then the wet edge rolls up to make the bread complete. Overlap the edges and press them together until they adhere at least a bit.
Roll the sausage roll over until the spliced edges are on the bottom, Pressing the dough to even up the 'log' shape if necessary.
 Using a  sharp knife or pizza  cutter, slice the 'log' into 6 even sections. brush a little 'topping on each one (i was too lazy to find a brush, so just slopped a bit on using my fingers). place slices on a baking pan. I pressed down on the ends of each piece to flatten them a little and make them less tube-like. Repeat with other 2/3 of mixture and bread (note that the bread vs meat mix may come out uneven. don't worry... i have a solution at the end!)

to bake: in a preheated oven (425F) bake for 20 mins or until biscuit is browned and meat is no longer pink in the middle.
Serve with mustard or ketchup for dipping, or sauces and sides as desired.

if you end up with extra dough: make up into biscuits  and bake with the rolls.
if you end up with extra meat: shape loosely into a loaf or balls, or press into greased muffin tins. top with a bit of ketchup, and bake at 425 with the rolls (if a large loaf, may take more than 20 mins to cook). serve as 'mini meatloaf'

Basic cooking - Chili even kids will eat

...or at least my kids will. My chili recipe is mild but flavorful, and full of more than just a bunch of beans and chili powder.



Rainbow Chili

ingredients:
1lb hamburger OR for vegetarians use 1 can green lentils, drained 
1 medium onion, diced 
 
2 Lg cans diced tomatoes ( 28 oz/796 ml)
3  medium cans pork 'n' beans OR for vegetarians use beans in tomato sauce (14 oz / 398 ml)
1 can Kidney beans, drained (19 oz, 540ml)
1 can mixed beans, drained (19 oz)
1 can black beans or pinto beans, drained (19 oz)
2 stalks celery, chopped
1 green pepper, cored and chopped
2 cans sliced mushrooms,  drained
1 can OR 1 1/2 cups fresh or frozen cut green beans
1 small can tomato paste
1/2 cup mead (or substitute white wine or beer)
1 can green chilies, chopped

1 tsp garlic powder
1/4 tsp pepper
1 tsp cumin
3 tsp (or more) chili powder
optional - hot sauce
3/4 cup frozen kernel corn

directions:

1. if making meat version: brown hamburger and onion in a frying pan.
2. add all ingredients into a LARGE pot, bring to a boil  on medium,stirring occasionally, and cook for at least 20 mins, or more to blend flavors. Longer cooking improves flavor.

to cook in crock pot: follow step one, then add all ingredients into large crock. let cook 2-3 hours on high, or 4-5 on low.

This chili is mild but flavorful. Please note that the flavor increases with longer cooking times. I suggest adjusting seasonings right before serving, if necessary.

This chili is great served with a dollop of sour cream  or a handful of shredded cheddar, and either crackers or hearty bread with spread. I douse my chili bowl with hot sauce as well, as I'm the only one in the household that likes spicy food!

i haven't frozen this exact recipe, but chili usually freezes quite well.

Basic cooking - Shepherd's Pie

I am a huge fan of basic, simple, tasty foods. i don't like using bizarre ingredients or unreasonably complicated techniques. if you said "down home cooking" that's essentially what i strive for.

As a friend recently said: If your great grandmother wouldn't recognize it as food, don't eat it!

This shepherd's pie recipe is an adaptation of the one my mom makes.

Shepherd's Pie

1lb hamburger

2 eggs

1 tsp garlic powder

1/2 tsp onion powder (or 1/4 C finely diced onion)

1/4 C old fashioned rolled oats (i coarsely chop them using my coffee grinder)

salt and pepper to taste

heat oven to 350F 

mix all above ingredients thoroughly. Grease pie pan (i use a glass pan, and spray it with cooking spray) Press meat mixture into pan evenly.

spread on:

2-3 Tbs catsup or tomato paste (or other sauce of you want to change it up a little!)

Cook in oven for 45-50 mins or until cooked through (will be firm and juices will be clear, not pink) Drain off any oil (if using regular ground beef)

while meat is cooking, prepare potatoes:

4-7 medium potatoes

2tbs diced green onion

2 tbs butter

Peel and coarsely chop potatoes. place in pot. cover with water, bring to boil. cook until potatoes are soft when poked with a fork. drain. (yes, i know this is basic, but i said i'd try to keep this blog beginner friendly!)

mash potatoes with masher, or if lacking one, use a fork. blend in onion bits and butter.

when meat is cooked, spread mashed potato blend on top, sealing it to the pie plate at the edges. sprinkle with paprika if desired.

Return pie to oven for 15 mins OR until potatoes are heated through and begin to brown on top/edges.

 

I suggest serving this with ample steamed veggies, and perhaps this gravy (the one that's part of this recipe)  I recently found it when i was trying the attached recipe, and hubby LOVES it. plus, it's pretty easy, AND naturally low fat! (as a note, i thicken the gravy with a couple of teaspoons corn starch)

this is a wonderful fall/winter/spring dish for when you've been outside burning lots of energy!

Frugal eating: 1chicken + 1 crockpot = 2 meals

Frugal eating is not something I'd say i excel in, however it is definitely something I STRIVE towards. My husband and i (and our kids, of course) don't often eat out, except when traveling. i TRY to make as many meals as possible, though i do fall back on a frozen pizza on occasion. I do like to think i probably cook more than the 'national average'... though that is in part just because i'm actually at home all the time, so have no good excuse ;)

i recently tried something a bit new. i roasted a chicken in my  crockpot. I know, this is NOT a new 'trick'. It is, however, new to me.

Crockpot Roast Chicken
1 smallish roasting chicken
celery
oil/cooking spray
broth or water
spices, as desired

i used a medium crock pot (about 5L, or 1 1/4 gal, approximately)
Defrost chicken at least halfway, if necessary. Stuff cavity with pieces of celery (adds to flavor)
oil inside of crock. place 2-3 pieces of celery on bottom to prevent chicken from sticking. stuff chicken into the crock. add 2-3tbs broth or water. sprinkle spices onto chicken skin (i used garlic powder and pepper)
Cook on low for 8-10 hours. Chicken will be very tender and tasty, though the skin will not be particularly crispy.

serve with potatoes or rice along with at least one vegetable choice.

 later that day, or the next morning:

Chicken stock
Cut all remaining meat from the bones, dicing it, then reserving it in the fridge for later. Dump all remaining bones, skin, celery bits, etc in a stock pot (or any large pot). add water to cover (use at least 1.5L) throw in:
1 bay leaf
1 carrot, coarsely chopped
1 onion, coarsely chopped,
1 tsp rosemary
1/2 tsp thyme
salt and pepper to taste

bring to a boil, then simmer for at least an hour to extract all the chicken-y goodness!
strain to remove all the bits, keeping only the broth.
adjust seasoning as desired

Chicken crock soup
make up any chicken soup using the broth and stock you've reserved. i usually wing it. i would write down a recipe, but frankly, i don't remember exactly what i used. A decent  looking soup recipe is found here. Cook everything but the noodles and chicken for at least 3 hours on high, or 6 on low, before adding the chicken (which just has to reheat) and noodles (which will cook nearly as fast as the package directions!)
just remember: any noodles or other quick cooking items should be added shortly before serving, rather than at the beginning of the cooking time, and if using your broth for a recipe, DO NOT add water as well! Just substitute your broth for the whole fluid of the soup.

and when you're busy pulling apart that chicken, why not save the wishbone and get yourself a little extra luck?

Recipe and work in progress

here we are at the end of the week... update time!

works in progress..... well, i 'completed' the summer top i was working on... it's a pattern from lion brand. NOT pleased with the results... the model was an A cup. i am a D cup. and evidently my breasts are in a different location from hers, as my top did not fit as pictured.... too low, and very low on the sides even when adjusted. going to try to do some alterations to get it wearable... mostly adjusting the straps and adding a few rows to the sides under the armpit. will post a pic if i get it usable.

made myself a nice pair of slippers. fit really well. i will post the pattern, and a picture, when i get back home (i'm currently visiting my parents this weekend)

started a pattern for a crocheted cotton dish towel. it's a nice pattern, so we'll see how it looks when i finish it.

spending 'quality time' with my family is difficult these days, as it's either "TV" time.. and not quality time at all... or involves two preschoolers running around/over/through everything while screaming and shrieking at the top of their lungs.
not much a lovey-dovey valentines in this household, let me tell you. but it's okay... eventually the kids will get older... more mature..... maybe by the time they're twenty, if i'm lucky!

here's a great recipe from my mom's black box  (again, this is not attempting to be an obscure reference... she uses a black recipe box  too!)

mom says, " if you want to serve the sauce on rice or veggies, make sure to double the recipe" (everything but the chicken)

origin of this recipe is unknown. mom may have found it in a recipe book somewhere.

Soya Chicken Wings
ingredients:
1/2 cup liquid honey (if yours is solid or creamed, that's fine too)
1/2 cup soya sauce
2 tablespoons catsup (or ketchup, if you spell it that way!)
1 clove of garlic, or more to taste.
1/2 tsp powdered ginger
12 chicken wings, whole or seperated

combine first 5 ingredients in a bowl. place wings in a shallow baking dish. pour sauce over wings. bake at 375 F for 1 hour. baste and turn wings once to ensure coverage.

this recipe goes great with whole grain rice and steamed veggies. the chicken turns very dark from the sauce, nearly black! it makes a very sticky, finger-licking great sauce!

also noted in the recipe: may substitute spare ribs for wings

that's all for now folks. hope all you lovebirds got some extra snuggle time with your special people, and that you remember to call those family members and friends you love, but haven't seen in a while. 
take care!