Erik HOMEMADE Coffee Break eZine

Erik's Favorite Gazpacho Soup Recipe

Treat Someone Special this Mother's Day!

Heartier than plain juice, this chunky-style Spanish soup is loaded with garden vegetables. Enjoy it cold, like in Spain, for brunch, lunch, or a warm weather snack! Erik's favorite recipe doesn't use bread and although it is tasty, add a dash of Tabasco sauce if you want more zing!

Ingredients

3 green onions, whites and green tops, finely chopped

1/2 green pepper, finely chopped

3 stalks celery, finely chopped

2 tablespoons olive oil

5 cups tomato juice

1 clove of garlic, finely chopped

1 teaspoon soy sauce

3 tablespoons wine vinegar

1/2 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

dash of Tabasco sauce, if desired 

Garnishes, if desired: celery stalks, crushed tortilla chips, croutons; ice cubes, crushed     ice

Chicken-Vegetable Curry Soup recipe

Warm and fragrant, this soup is more like a stew! Make it even heartier by serving it over hot cooked rice. The soup keeps well and is easily reheated; the mellow curry flavor is perfect for those chilly days!

Ingredients

1/4 cup butter

2 onions, chopped

salt and fresh ground black pepper

2 or 3 carrots, sliced

3 stalks celery, sliced

1 green apple, peeled, cored, and chopped

5 cups chicken stock

1 (8.5 oz) can peas, about 3/4 cup

1 (15.5 oz) can kidney beans,  about 1 cup

1 1/2 cups cooked hicken, shredded

2 tablespoons mild (or sweet) curry powder

2 tablespoons fresh cilantro, plus extra for garnish

hot cooked rice, if desired

In a large stockpot over meduim heat, melt butter; add onions, salt, and ground pepper, and cook until tender. Add carrots, celery, and green apple; continue cooking until vegetables begin to soften. Add chicken stock, peas, kidney beans, and shredded chicken. Add curry powder and cilantro; blend well. Bring soup to a boil and simmer slowly until vegetables are tender, about 1 hour. With a potato masher, roughly mash soup; stir.

If desired, add cooked rice to serving bowl, ladle hot soup over rice. Garnish with fresh cilantro and serve

Yield: 4-6 servings

To print a copy of this recipe for your Erik HOMEMADE® cookbook, click here-->Download Chicken-Vegetable Curry Soup

 

A Holiday Treat!

The red of the cranberries and the green of the pistachios lend a sweet holiday air to this quick-as-a-wink candy. Be sure to make plenty...they look pretty on the dessert tray and make a most tasty gift!

Ingredients

1 (12oz) package white candy wafers

1 cup dried cranberries, coarsely chopped

1 cup roasted unsalted pistachios, shelled and coarsely chopped*

 

foil candy cups, one for each candy

large mixing bowl, mixing spoon, two teaspoons

In a large bowl, melt candy wafers according to package instructions. Stir until melted and smooth. Add cranberries and pistachios, stirring until completely covered with melted candy. Mixture sould be stiff. Working with two teaspoons, quickly drop candy mixture into foil cups spreading gently to fill cup. If mixture begins to harden, carefully return to heat for a few moments to re-melt. Allow filled candy cups to cool and harden.

Store candies covered in a cool dry place for up to two weeks.

Yield: about 1 lb candy

*we shelled our pistachios then placed them in a zip-seal bag and pounded gently with a hammer. Ideally you will want chunks of pistachio (grinding them leaves them too fine) so a quick hit with a hammer is perfect. 

To print a copy of this recipe, click here-->Download Cranberry Pistachio Candy recipe

Mexican-Style Cream Cheese, Corn, and Chipotle Pepper Dip recipe

The heat of the peppers and the chill of the cream cheese make a delicious south-of-the-border combination! Chipotle chilies come already packed in adobo sauce in the Mexican food aisle of most grocery stores--as does the cactus, if you want to use it!

Ingredients

2 packages (8oz each) cream cheese, at room temperature

juice of 1/2 lime

pinch fresh ground black pepper

2 tablespoons fresh cilantro, chopped fine

4 tablespoons chipotle peppers in adobo sauce, chopped fine*

1 (11oz) can fresh-style corn, drained well

4 tablespoos cactus (from a jar), if desired, chopped fine**

2-3 tablespoons milk, if necessary

 

In a large bowl, mix together cream cheese and lime juice with an electric mixer. Add cilantro and chipotle peppers; blend well. With a large spoon, gently fold in corn and cactus, if desired. If a creamier dip is desired, add milk one tablespoon at a time, blending thoroughly. Cover and chill at least 24 hours. Promptly refrigerate leftover dip.

Serve with tortilla chips, crackers, pretzels, or fresh cut vegetables.

Yield: 10-12 servings

 

*Chipotle peppers are hot and the adobo sauce makes them even more flavorful. You may add more or less depending on your family's taste.

**Cactus from a jar has a very mild taste. When used from a jar, cactus is already peeled and cooked; it has a texture and flavor similar to green beans. Cactus is not a necessary ingredient in this recipe, although it adds a nice hint of flavor, as well as pretty flecks of green. Cooked and chopped green beans would be a good substitute.

To print a copy of this recipe for your Erik Homemade® cookbook, click here--> Download Mexican Style Cream Cheese Corn and Chipolte Pepper Dip recipe

Easy-Morning Fresh Vegetable Frittata recipe

Treat Mom to this tasty egg casserole for Mother's Day, or any day, since it is so easy to make! Prepare the vegetables the night before and keep them in the refrigerator to use in the morning...serve hot, room temperature, or even chilled.

Ingredients

1/4 lb fresh asparagus, cut into bite-size pieces, cooked

1 large green pepper, diced fine

1 cup fresh mushrooms, cleaned and sliced

1 1/2 cups cheddar cheese, shredded, divided

7 large eggs, slightly beaten

1/2 cup mayonnaise, or salad dressing

2 teaspoons dried basil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 medium tomatoes, sliced

Preheat oven to 375-degrees F. Lightly grease an 8-inch by 8 baking dish. In bottom of prepared dish, layer diced peppers and mushrooms; add a layer of half of the cheddar cheese. Top with cooked aparagus and remaining cheese. In a large bowl, combine eggs, mayonnaise (or salad dressing), basil, salt, and pepper; blend well. Top with tomato slices. Bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Serve hot, room temperature, or chilled.

Yield: 4-6 servings.

To print a copy of this recipe for your Erik Homemade® cookbook, click here-->Download Easy Fresh Vegetable Frittata recipe

Pear and Black Walnut Quick Bread recipe

Pear and Black Walnut Bread recipe

Delicious subtle flavors of Fall blend together in this moist quick bread. Use firm pears that are not too ripe...black walnuts impart just the right depth.

Ingredients

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 teaspoon ground cinnamon

2 cups pears, pared, cored, and chopped

1/2 cup black walnuts, chopped, if desired

Preheat oven to 350-degrees F. Grease and flour a 9 x 5-inch loaf pan. In a large bowl, wisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together softened butter and sugar. Add eggs and beat well. Add vanilla and cinnamon, blending well. Gently fold in pears and black walnuts. Add flour mixture a little at a time until well blended and smooth; batter will be thick. Turn and press into prepared loaf pan. Bake 60-70 minutes or until bread tests done with a toothpick. Remove pan and cool on its side on a wire rack. Do not slice until completely cool. Top with glaze below.

For the glaze: In a small bowl, mix together 3/4 cup powdered sugar, 1 teaspoon ground cinnamon, 1-2 tablespoons milk. Add milk as needed to make desired consistancy; stir until smooth and drizzle over cooled bread.

Serves 6-8

To print a copy of this recipe for your Erik HOMEMADE® cookbook, click here->Download Pear and Black Walnut Bread recipe

Another recipe in our Harvest Treats series!

Slow Cooker Apple Pork Loaf recipe

Slow Cooker Apple Pork Loaf recipe

Ideal for a busy day, this meatloaf satifies the heartiest of appetites! Choose tart green apples, like Grannysmith, that support cooking; slice them after you put the meat mixture together so they don't brown. Leaving them unpeeled assures they will hold their shape.

Ingredients

1 egg

1 small onion, chopped

1/2 cup carrots, grated

1 tablespoon cornstarch

2 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon ground ginger

2-3 tablespoons fresh sage, minced

2 tablespoons brown sugar

1 cup water

1 pound ground pork

1 pound lean ground beef

3 firm tart medium apples, unpeeled, cored, and sliced

In a large bowl, beat egg until lemon colored. add onion, carrot, cornstarch, salt, pepper, ginger, sage, brown sugar, and water; mix well. Add ground pork and ground beef; mix until well blended. Mixture will be loose. Allow to stand while preparing apples. Place a layer of sliced apples in the bottom of cold slow cooker. Add a layer meat mixture. Add another layer of sliced apples; add another of meat mixture. Top with a layer of sliced apples. Cover and cook on LOW 6-7 hours, or until meat is fully cooked. Serve hot.

Serves 4-6

Click here to print a copy of this recipe for your Erik HOMEMADE® cookbook->Download Slow Cooker Apple Pork Loaf recipe

First in our series of delicious autumn recipes!

Beefy Sweet Pickle Bites recipe

Beefy Sweet Pickle Bites

Roast beef and sweet pickle combine in these tasty little nibbles! The sweet chili and cream cheese adds just enough zip; we use it as our filling, but you could also use it as a delicious stand alone spread. Either way, serve this icy cold for the best flavor!

Ingredients

8 oz package of cream cheese, softened

1 tablespoon chili powder, or to taste

1 teaspoon sugar

2 green onions, minced

whole sweet pickles, well drained and patted dry

deli-sliced roast beef, one slice for each pickle

1-2 teaspoons of milk, if necessary

In a medium bowl, cream together softened cream cheese with chili powder and sugar; mix thoroughly. Mixture should be like cake frosting; if mixture appears too stiff or that it will be difficult to spread, add milk one teaspoon at a time until mixture is of desired consistancy, but not too thin. Add green onion and mix well. Spread about two tablespoons of cream cheese mixture onto a slice of roast beef. Roll drained pickle in prepared roast beef, jelly roll style. Chill well. Slice rolled pickles and place onto serving plate; keep slices in the refrigerator until ready to serve. Serve with toothpicks.

Serves 6-8

**Although this sweet chili filling brings out the best in the roast beef and pickle, you can also use it for a tasty spread on crackers! Simply mix together the first four ingredients and chill. Add a bit of milk if the spread is too thick; spread onto crackers adding a well drained sweet pickle chip for garnish.

Click here to print a copy of this recipe for your Erik HOMEMADE® cookbook->Download Beefy Sweet Pickle Bites recipe

Another recipe in our Summer Food series

Crunchy Sauerkraut Slaw recipe

Crunchy Sauerkraut Slaw recipe

 

A perfect slaw for barbequed meat, this salad has a sweet dressing that makes itself! You can vary the amount of vegetables to suit your taste. Make it at least a day ahead for the flavors to mingle. This slaw keeps well in the refrigerator for almost a week!

Ingredients:

1 15oz can prepared sauerkraut, drained thoroughly

1 medium onion, finely chopped

1/2 cup celery stalks, finely chopped

1 large green pepper, finely chopped

1/2 cup carrots, finely grated

1/2 cup sugar

20 whole peppercorns, optional

In a large bowl, combine drained sauerkraut and chopped vegetables. Add sugar and mix well. Add peppercorns, if desired, and continue to stir until well blended. Place in a large bowl with a tight fitting lid and allow to chill overnight (or longer) to allow flavors to fully develop.

Yield: about 1 quart; 4-6 side servings

To print this recipe for your Erik HOMEMADE(R) cookbook, click here->Download Recipe pdf Template-Crunchy Sauerkraut Slaw

 

Another recipe in our summer-long Outdoor Eats series!
 

 
  

Marinated Tomato, Olive, and Mozzarella recipe

Marinated Tomato, Olive, and Mozzarella recipe 

Inspired by Spanish tapas, make this dish a day ahead so the flavors can fully develop; it will be ready for the picnic or patio in no time! Blanching the cherry tomatoes is worth the extra effort, it lets the tasty marinade really soak in!

Ingredients

1 package cherry tomatoes, about 1 pint, blanched and peeled

water

1 can pitted ripe olives, about 1 cup, drained with 1/4 cup of the liquid reserved

1/4 cup red wine vinegar

2 green onions, sliced thin

1 tablespoon garlic, chopped

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

1 8oz mozarella cheese ball, cubed

In a medium saucepan, bring water to a rolling boil. Add cherry tomatoes and boil for 15 seconds; remove from flame and immediately rinse in cold water. Gently remove skins from tomatoes using a paring knife if necessary; place in a large bowl. Drain olives, reserving 1/4 cup of liquid. Add drained olives to tomatoes. Add sliced green onions.

In a small bowl, combine reserved olive liquid, vinegar, garlic, basil, oregano, salt, pepper, and olive oil. Stir until well blended; pour over tomato mixturee. Cover and refrigerate at least 3 hours or overnight; stir frequently. Chill until ready to serve.

Fold in mozzarella cheese cubes just before serving. Eat with wooden picks right from the serving dish, or use a slotted spoon to put onto plates to eat with silverware.

Yield: 4-6 servings.

To print this recipe for your Erik HOMEMADE(R) cookbook, click here->Download Recipe pdf Template-Marinated Tomato, Olives, and Mozzarella

 

This is the first in our Summer 2011 recipe series! Look for more delicious recipes as the summer goes on that are easy to make and you can enjoy anywhere!