Wild Rice Porridge

This makes a wonderful breakfast when camping or at your cabin or at home on a cool morning.
Make the wild rice ahead of time, or used canned, to save time.
Mahnomen Porridge, Originally adapted by the owner of Hell's Kitchen in Minneapolis, from a Native American winter diet, is relatively healthy and delicious.

4 cups cooked wild rice
1/2 cup roasted, chopped hazelnuts or (pecans, walnuts)
1/4 cup dried blueberries
1/4 cup sweetened dried cranberries
1/4 cup maple syrup (pure maple syrup preferred)
1 cup heavy whipping cream or, (half & half)

Basic Directions: 
In a heavy nonstick saucepan, add cooked wild rice, hazelnuts, blueberries, cranberries, and maple syrup and cook over medium-high heat for about 3 minutes. Add heavy cream and heat through, stirring constantly, about 2 minutes. Ladle into bowls and serve immediately. 

Servings: 4

My Notes:
I substituted a "berry blend" I found at Fleet Farm (cranberries, cherries and blueberries) To prepare, I added 2 Tbsp. butter to a med. saucepan on med. heat and add chopped nuts, stir frequently for a couple minutes. Add dried fruit and stir for a minute. Next, add wild rice, syrup and cream, (I used half and half instead of heavy cream). Stir and heat until heated through and thickened. I like a little brown sugar mixed in at serving !

                   

Dill Pickle Dip

I went to a holiday party some time ago and had a version of this dip.
I knew I could make it much better by adding a few ingredients.
My wife and I tried it and we liked it enough to share it.
Oh yes, and it is low calorie because of the pickles. Wink-wink

So here it is, enjoy !

Ingredients:
1- pkg. cream cheese (softened)
2- Tbsp. sour cream
2- Tbsp. mayonnaise (not Miracle Whip)
1- Tbsp. Dijon mustard (or a coarse ground mustard)
1- Tbsp. prepared horseradish
1/2- tsp. garlic powder
1- tsp. onion powder (or 1/4 cup finely chopped onion)
2- Tbsp. Parmesan cheese
1- dash of Cholula hot sauce
2- cup dill pickle slices (coarsely chopped)
2 oz. pkg. Buddig thin sliced beef or ham, (diced fine)

Mix all ingredients together, cover and chill for an hour to let flavors blend.
Adjust seasonings if desired and serve. Goes great with Triscuit or Ritz crackers.

Chile con Carne

Ah, the winter winds, blow cold come February in MN but, here is something that is just what the body and soul calls for.
Let me share with you a basic recipe for Chile con Carne, as I know it.
As always, with any recipe, feel free to adjust things to your taste. I have taken care to measure the ingredients for this recipe and it was mildly spicy, as presented.
Just a note, I used Mexican oregano, because it is more suited to Mexican dishes than regular oregano and adds a great flavor.

Ingredients:
1- lb. lean ground beef
3- slices bacon (fried and crumbled)
1- onion med. (diced)
1- green pepper (chopped)
1- celery rib ( split and diced)
2- cloves garlic (finely minced)
1- tsp. salt
1- tsp. black pepper
2- tsp. chile powder
1- Tbsp. ground cumin ( more or less to taste)
1/2- tsp. Hungarian half sharp paprika
2- tsp. Mexican oregano
2- Tbsp. white sugar
1/4- tsp. celery seed
1- bay leaf
2- Tbsp. ketchup (or your favorite BBQ sauce)
2- 14 oz. cans whole tomatoes (or one 28 oz. can)
1- 10 oz. can Rotel diced tomatoes w/chiles
1- 6 oz. can tomato paste
1- can kidney beans
1- can Pinto beans (or other beans)
1- 12 oz. amber beer (can use water or broth)
1- tsp. Cholula (or hot sauce of your choice)

Extras for serving: shredded cheddar, sour cream, chopped chives, chopped, fresh cilantro.

Directions: Season beef with salt and pepper, fry until no longer pink.
Drain excess fat from beef. Add onion, celery, green pepper and garlic. Cook on low heat and stir to lightly sweat the onion and cook the peppers.
Meanwhile in a 4 qt. stockpot, add tomato paste, canned tomatoes and stir. (break up whole tomatoes) Drain beans and add to tomato mixture with beer or broth. Remove meat mixture from heat and stir into stockpot with tomatoes and beans. Add all remaining seasonings, stir and bring to a low boil, then turn it down and let simmer, stirring occasionally. Taste and adjust seasonings. Serve with crackers, sour cream, cilantro,  shredded cheese or extra hot sauce.....

Enjoy !

McGrady's IRISH CREAM

Named in honor of my late Grandmother Mary McGrady. I do not remember her, as she died when I was very young. She immigrated here from Ireland and I am sure she would have loved to have this delicious winter warmer to sip on, while  sitting by the fire.
Add to your coffee, or drink it straight up or on rocks.
This recipe is similar to others you can find on the internet but
I have chosen to use half & half instead of whole cream to lighten it up a bit. I have also reduced the whiskey to 1-1/2 cup. This allows you to double the batch using all of the 750 ML bottle of whiskey.

Ingredients:
1 - cup half & half
1 - 14 oz can of sweetened condensed milk
1 - tsp instant coffee granules or, 2 tsp. your favorite ground coffee
    (let steep in 1/4 cup boiling water, filter and cool)
2 - Tbs. chocolate syrup
1/2 - tsp vanilla extract

1/2 - tsp almond extract ( optional)
1-1/2 cups Irish whiskey (Jameson is best)

You will need 1 clean, empty bottle that will hold 32 oz
In a 2 qt. pitcher, add half & half, then the chocolate syrup and vanilla and stir the mixture until well blended.
Add the 1/4 cup coffee that has been filtered using a coffee filter.
Now, using an immersion blender or countertop blender, add whiskey slowly to cream mixture while blending, to avoid the separation of the cream from the whiskey. Do not over blend ! Pour into your bottle using funnel. Seal and chill.
Let the flavors blend a day or two, then adjustments can be made for your own taste, if desired. Shake well before serving. Keep refrigerated.

Note: I usually like to double this recipe. If you do that, and use 3 cups of whiskey total, you will use the whole 750 ml. bottle. So buy the full Liter !

LIMONCELLO

Limoncello !  An Italian drink from the southern part of the country. Vodka, infused with fresh lemon peel. It can't get any more basic and fresh.  CHEERS ! 

INGREDIENTS:

12 - WHOLE ORGANIC LEMONS
  3 - CUPS GRANULATED SUGAR
  3 - CUPS FILTERED TAPWATER  (OR BOTTLED WATER)
  1 - 750ml  SMIRNOFF or SVEDKA 80 PROOF VODKA

  1 - LARGE COFFEE FILTER

Wash the lemons well, then zest the lemons, 

You only want the yellow part of the skin, no pith ! Use a grater or zester. 

(Juice the lemons for future use of the juice, and freeze)
You can use the original bottle of vodka, just take out an ounce or so, and mix it with the juice from the lemons, to use later.

Add all the Lemon zest to the vodka bottle, put the top back on and give it a shake.

Now, let sit in a cool, dark area for at least 7 days, up to 14. The longer it sits, the stronger the lemon flavor.

After desired amount of days, combine sugar and water and heat in a medium saucepan until dissolved. 

Cool to room temperature before you combine it with vodka mixture, in a glass container
Stir sugar mixture into vodka and lemon mixture. and let sit for 1 day, (covered).  

Makes enough for 2 - 750ml bottles.

Strain, using coffee filter, (wet the filter first) Strain into glass bottles, or mason jars. seal and let age for a couple weeks at room temperature, then put in the freezer before serving.  

My New Blog !

Welcome !

 My name is Ron. My beautiful wife and I have lived in Minnesota most of our lives, except for a 3 year stint in Arizona. Now after retirement, we live in the swamp they call Florida. 
 I enjoy cooking, making and modifying recipes and eating good food. I used to enjoy brewing my own beer, but now just enjoy trying any new IPA's I can find.

 We enjoy glamping in our travel trailer a couple of months each summer in MN and the area in, and near, Custer, SD.

 I have been adding basic, everyday recipes for food and drinks, that I think are very good and represent a mix of different regional types of cuisine. 

I hope you will enjoy,

Thanks, Ron