S: Family Cookbook
BC: With love forever, Kristin
1: Dear Seleste I have created this cookbook especially for you. I added some of our favourite family recipes and have worked to make it beautiful. There is much more that I could have included but these were recipes that I thought were special. Love you forever Kristin | Index: Pancakes Selestial Chicken (just for you) Beef Stroganoff Chili Roast Chicken with stuffing Mom's Chocolate Cake Brownies Chocolate chip cookies
2: Pancakes | 1 cups flour 3 Tbsp sugar 1 Tbsp baking powder 1 tsp salt 1 cups milk 3 Tbsp butter (melted) 2 eggs tsp vanilla Wisk dry ingredients together in a big mixing bowl. In a separate mixing bowl wisk together the wet ingredients. Quickly mix the wet ingredients to the dry ingredients. Some tasty additions – blueberries (or really any berry), banana, chocolate chips, peach slices, citrus zest, cheese with bacon... go nuts The real trick with pancakes is to make them without destroying the kitchen. If you figure it out let me know. | Breakfast of champions
3: You can also add blueberries or chocolate chips right after you pour the pancakes onto the pan. Just dot them where you want them before they cook through. | The magic moment of flip this can spell either success or disaster. It's up to luck and skill I have no tips.
5: Celestial Chicken | 1kg Chicken Pieces 1 – 4 inch piece fresh ginger (finely chopped) 3 Tbsp soya sauce 1 Tbsp cooking oil 3 Tbsp sherry or 1 Tbsp honey 1 orange (zest and juice) 1 clove garlic (crushed) Salt and pepper to taste Mix all the ingredients together and pour over chicken. Baste while you bake at 350 degrees F for 30 – 40 minutes. When the chicken is cooked thicken the sauce with flour for a tasty gravy. Serve with French bread and a green salad ... and when I say green what I really mean is Greek... because the only salad worth making is Greek salad.
6: Spaetzle | 1 cup all-purpose flour 1/4 cup milk 2 eggs 1/2 teaspoon ground nutmeg salt and pepper to taste 2 tablespoons butter Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. Press dough through spaetzle maker, or a large holed sieve or metal grater. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. Saute cooked spaetzle in butter. Serve.
7: Ingredients: | Melt one tablespoon of butter in a large frying pan. Add onions and fry until they get a little golden in colour. Put onions in a bowl for later and add remaining butter to pan with the mushrooms. Fry until golden brown. Take mushrooms out of the pan and add to bowl with onions. In the same pan brown the beef. Once beef is browned add the mushrooms and onions back into the pan. Add the sour cream and salt and pepper and your done. We always used to have beef straganoff on rice but it's even better on spaetzle. | Beef Stroganoff | 1 large onion sliced 1/2 pound Mushrooms I pound beef cut into strips 2 Tbsp Butter 1 cup Sour Cream Salt and Pepper to tast
9: Easy, fast, tasty and only one pot. What's not to love? | Chilli | 1 pound ground beef (or less... or more... use what you have) 1 large onion 5 or 6 large mushrooms 1 red pepper 1 green pepper 2 stalks celery 4 cloves garlic (crushed) 1 large can of tomatoes (diced or whole not stewed) 2 cans beans (drained and washed, I like a mix of Kidney beans and chickpeas) Chili powder (I would say I add about 1/4 to 1/3 of a cup of chili powder) Optional: Jalapeño pepper Optional: Smoked salt (really good) Optional: Chipotle chili powder (just a touch) In a big sauce pan brown beef a little bit at a time. Take beef out of the pan and place into a bowl until all beef is browned. In the fat left over from the beef brown the onions and mushrooms. Once those are brown throw everything (including beef and tomatoes and beans) in the pot. Put the lid on and let things simmer for at least an hour. | Chili
10: 1 chicken 1/2 loaf white bread (or more, or less depends on the size of your chicken. 1 onion 2 stalks celery 5 strips bacon (or more... that wouldn't hurt) Oregano Thyme Salt and pepper to taste Chicken broth (if necessary) Preheat your oven to 375F. Wash your chicken and take off any string if it has been wrapped up. Push some herbs under the skin and sprinkle with salt and pepper. Set aside. For the stuffing: Cut up bread, onion, celery and bacon into small pieces. Fry the bacon until almost crispy. Remove bacon from the pan but keep the fat. Fry the onion and celery in the bacon fat. Add the bacon back in with the herbs and mix in the bread. If it is feeling a bit dry ad some chicken broth. Stuff the chicken and put it in the oven for about 1 1/2 hours (the amount of time needed depends on the size of the bird) or until the temperature in the breast meat is at 170F and the juices run clear. | Roast Chicken with stuffing
11: There is nothing better for a Sunday dinner than roast chicken with stuffing.
13: Mom's Chocolate Cake | 3/4 cup butter 2 cups sugar 3 eggs 1/2 cup cocoa 1 1/2 tsp vanilla 2 cups flour 2 tsp baking soda 2 cups sour milk (if you don’t have any sour milk mix milk with a couple tsp of vinegar or mix 1 cup sour cream with 1 cup boiling water) Beat butter and sugar together in large bowl. Add eggs beat until light and fluffy. Beat in vanilla and cocoa. In a separate bowl mix together remaining dry ingredients. Add the dry ingredients a little but at a time and alternating with the sour milk to the butter mixture. Beat well after each addition. – Batter will be thin- Pour into 2 greased 8 inch layer cake pans... or you know... whatever you happen to have on hand that will survive the oven. Bake at 350 degrees F for roughly 35 minutes.
15: Nobody will ever convince me that life gets better than the moment right after the perfect brownie is taken out of the oven | Preheat over to 350F 1/4 cup cocoa (I generally double the amount of cocoa... I’m crazy like that) 1/2 cup butter 1 cup white sugar 2 eggs (beaten) 3/4 cup flour 1/2 tsp baking powder 1/2 tsp salt (little more salt is nice) 1 tsp vanilla (add more of this too) *1/2 cup chopped nuts (optional)* In a sauce pan melt the cocoa with the butter. Take the pan off the heat and beat in the sugar until well mixed. Ensure the mixture is cool before you mix in the eggs. Stir the flour baking powder salt and vanilla into the chocolate mixture. Add your chopped nuts (or whatever other additions) last. Pour into an 8 inch pan (I’m lying here I don’t know how big the pan should be but the smaller the better. Nice thick brownies are wonderful. Bake at 350 for 15 minutes. Do not over cook the brownies! I think they are best when they are still gooey in the middle. | Brownies
17: Chocolate chip cookies | Okay, not really a family recipe but these are my favourite so I’ve decided to add them anyway. Pre heat oven to 375 degrees F 1 cup butter (melted) 2 cups flour 1 tsp salt 1 tsp baking soda cup sugar 1 cup brouwn sugar 1 egg + 1 egg yolk 2 Tbls milk 1 tsp vanilla 2 cups chocolate chips Pour the melted butter along with the sugar and the brown sugar into a mixing bowl and cream together. Add the egg and egg yolk, milk and vanilla extract and mix until well combined. In a separate bowl sift together the flour salt and baking soda. Slowly incorporate the flour mixture into the wet mixture until thoroughly combined. Stir in the chocolate chips. Put the dough in the fridge for a couple hours to chill then scoop onto a baking sheet. Bake at 350F for 10-15 minues or until just golden brown around the edges (another baked treat I like a bit gooey) | Chocolate Chip Cookies = Love