Tasty Gluten Free Noodles

My sister is one of the growing number that has problems with gluten. One of the staples at my house is noodles. I can't imagine not eating them in some form or another a couple times a week. At least!
I made it my mission to find a recipe replacement for noodles.

I started by surveying customers that would come into the KACC Candy Shop. I had to be there for the student I interpret for. As people would come in and check out the gluten-free cupcakes and miscellaneous treats I would ask them 1) if they made any gluten-free items at home and 2) if they did, had they made noodles. I made note of the different types of flours mentioned and all their comments.

I kept hearing about brown rice flour. I made a trip out to check prices and was floored at how expensive gluten-free items were. But being determined to do this I bought a item or two as I could afford them. My plan was to not only make them for my sister, but my mom as well since their birthdays are within a few days of each other.

The basic recipe:

• 1 1/2 cups brown rice flour
• 1/2 cup tapioca starch
• 1 teaspoon xanthan gum (this is a powder)
• 4 large eggs, whisked
• kosher salt

Mix all the dry ingredients with a spoon, then add the eggs. This is a wet mixture and not at all easy to roll out. After you have kneaded it... and this is basically just to make sure everything is incorporated well, you can roll it out. I found the easiest way to roll it out was to work in smaller amounts between pieces of wax paper. I could easily turn the dough over by simply flipping my wax/dough/wax paper sandwich. (It does stick to the paper.) However, once I had it to the thickness that I was happy with, once it begun to dry, it was easy to remove the wax paper. I cut them and left them to finish air drying. I did try just rolling them out on the cabinet = Fail! So I moved to the dining room table and rolled out some and just left them to dry. That worked reasonably well, but I preferred the wax paper sandwich technique.

The process took a lot longer than normal noodles BUT the good news was that the noodle was very good. My husband and I did a taste test before I gifted them and we were pleasantly surprised. While it did not have a firm texture it DID taste like noodles are supposed to taste. There was none of that gritty taste that I have come to associate with gluten-free products so in my book it was a WIN!

The one item of note that, in my book, is important! The above recipe makes a very small amount of noodles. Even doubled I was surprised at how few I ended up with, especially since I was gifting them. And, in the end they were an expensive venture. I probably won't make them again since I have passed the recipe on and I count it as a fun learning experience. Even though I said a few unsavory words while I was trying to figure out how to roll them out. :-)

To date: my mother has never mentioned weather she liked the noodles or not. My guess is that she didn't realize there was anything different with them. My sister however, gave them two thumbs up!

Enjoy!
Kerri Downey

Hearty Chicken Noodle Soup

Yum! This is one of my go-to soups. I make this soup at least once every couple of weeks through the winter. Yep, I like chicken soups. There is just something about chicken noodles that just feels like home and family. If I'm feeling the least bit icky I want to gobble this soup up. Of course I want to gobble this soup up every time I make it. lol!

• 3 medium sized chicken breasts
• 2/3 cup dried carrots or 2 cups fresh sliced carrot
• 4 medium sized potatoes peeled and chopped into larger bite sized pieces
• 1 large onion, chopped
• 1/2 - 3/4 cup frozen peas (depends on how well you like peas)
• 2 cups dried homemade egg noodles
• Approximately 3 cups chicken broth
• 2 TBS chicken flavored soup base
• a dash of garlic powder
• 1 tsp parsley
• salt and pepper to taste

1. Start by filling a medium soup pan about half way with water, add frozen chicken, a dash each of garlic powder and salt. Boil chicken until thoroughly cooked. Using a spoon skim off foam. Remove chicken and cut into bite sized pieces and return to soup pot on medium/high heat. Depending on how much of your water has evaporated add, additional water the middle line of the pot.
2. Add 2 cups of the broth and the soup base. Stir until completely combined and taste. If you need to add the additional cup of broth do so before the veggies are added. (I usually end up using it)
3. Add potatoes, carrot, onion and noodles, bring the soup to a boil and then turn down to a simmer and cover. Just before you serve it add the frozen peas and parsley. Taste the soup and add salt and pepper to taste.

Yum! Yum! Yum! or maybe I should be saying Num-Num-Num! This is sooooo good! Serve with a crispy type bread, toasted with a little garlic and butter and you have a very hearty meal. Let me know what you think!

Enjoy!

Kerri Downey

Spicy Chicken Tortilla Soup

Burrrr.... the weather has been just frigged! All over the U.S. The cold and snow is beating us down. Not surprisingly I have been on a soup kick. Not only does soup satisfy that need for warm and toasty, there is a never ending plethora of soups to choose from and make. I think I could live on soup!

So in preparing for my ever growing blog I have been revisiting some of my older recipes. I have been like a little kid. "Oh! I remember that!" "My grandma gave me that recipe!" "Ohhh... so and so is gone now." "Ewwww... why did I keep that? Yuck!" lol... It's been a real trip down memory lane.

There is a certain appeal to revisiting recipes. Some of them are funny. Some of them the products used in them are no longer made. (Yes David, I am getting that old.) Aside - David is my son.

This recipe is one of those older recipes. The original as written calls for Cumin of which I am not a big fan. At some point I have scratched it out and written Cayenne. It also calls for 1 can of corn... no other direction. Ha! Is that a small or large can? I have no idea! So today's recipe is my beefed up version. My husband and I were literally licking the bowl. I had to hide it so that we could have some for supper tomorrow evening. I can't cook on Tuesdays at least for now. I am teaching an ASL class and there is barely enough time to go from work to class. Supper then has to be left overs or bought out. I say tomorrows supper is SPICY CHICKEN TORTILLA SOUP!

• Preheat oven to 425F
• 2 - 3 medium sized chicken breasts, thawed and chopped into bite sized pieces
• 4 cups chicken broth
• 1 teaspoon cayenne pepper
• 1 TBS canola oil, halved
• 1/2 cup uncooked, browned rice (do not use minute or instant rice)
• 2 cups corn
• 1 jar (15.5 ounces) chunky salsa
• 1 TBS dried cilantro
• 2 TBS lime juice
• 6 - 8 corn tortillas 
• sour cream

1. Defrost 2 or 3 medium sized chicken breasts and cut in to small bite sized pieces. Set aside.
2. In a small skillet, warm 1/2 TBS canola oil. When oil is hot add rice, and brown. Browning,or popping as my husband calls it, speeds up the cook time of rice. When it is nice and golden take it off the heat and scrape into a medium sized soup pan.
3. Reusing your warm skillet. Place in your previously cut chicken in the pan including the juice from defrosting. Cook chicken until it starts to brown slightly. 
4. While chicken is cooking in a medium sized soup pan combine rice, broth, cayenne pepper, salsa  and corn on low heat. IF you feel the need to salt please only add a dash. Seriously this soup is salty enough on it's own.
5. When the chicken is thoroughly cooked add it to the soup mixture. Turn up the heat to medium high and bring the soup to a boil. Once it boils turn it down to low, cook covered for 25 minutes. Stirring occasionally.
6. While soup is cooking use this time to make your little tortilla strips. On a cutting board layer 6 - 8 corn tortillas and cut in half. Set half aside for the moment. Using a very sharp knife cut little strips approximately 1/4 inch wide. So the same with the other half of the tortillas. You will have approximately 2 cups of strips. Put your strips on a non-stick cookie pan into a 425F preheated oven on the middle rack for 8 - 10 min. Watch them closely. You will want to turn them slightly when they begin to brown. When they are crispy they are done.
7. One last thing... add your cilantro and lime juice. If you thought your soup was too spicy before just wait and see what this does. It makes your soup MEMORABLE! and Oh so yummy!
8. Top each bowl with a dollop of sour cream and a few crispy tortillas.

This soups goes well with garlic bread too. And of course we ended up eating all the crisps so it was a good idea that I added the garlic bread!

Enjoy!

Kerri Downey

Egg Noodles & Spaghetti Noodles

     Basic Noodle Recipe:

• 4 cups flour
• 8 eggs
• Lots of muscle

1. Combine flour and eggs. Divide into 4 balls and set aside with a hand towel to cover for 15 - 30 minutes.
2. For Egg Noodles - cut one ball in half and roll out to desired thickness. Cut into 3-inch wide strips, layer if you wish and cut into 1/4 inch noodles. Dry in oven or dehydrator at the lowest setting. If drying in the oven watch them closely, they burn early. If using the dehydrator set to 35C/65F it takes anywhere from  20 min to an hour to dry. Just keep an eye on them.
3. For Spaghetti Noodles - Cut one ball in half and roll out until you can see through the dough... about 1/2 again larger than the egg noodles in size. Cut dough in two. Cut the noodles in long skinny lengths. Let dry on the the counter. 

    Noodle How to Video:

Enjoy!

Kerri Downey

Elephant Stew

I have been cataloging books for the Culinary Department in the Kokomo Career Center. They were the recipients of a large collection of new and old cookbooks. Some are so old the pages are disintegrating. I have been enjoying the task very much. I have found some interesting recipes as I have flipped through them. This is one that is worth sharing. 

Enjoy!

Kerri Downey

Tomato Vinaigrette

Homemade Tomato Vinaigrette by Kerri Downey

Tonight I made a Fancy Shepherds Pie. Very yummy! However, the recipe calls for whole tomatoes. No problem. The other me, would have thrown away the juice or even in the last few years, tossed it into a freezer baggie to add to a tomato based soup at a later date. Tonight however, we were going to have salad and a light bulb went off over my head. Hmmmm.... I made it into a very yummy vinaigrette!

I'm sure if you don't have left over tomato juice from a can of whole tomatoes laying around you could run a large tomato through a juicer or just peel and mash it into a bowl. Whichever method you use it's just a matter of adding a few ingredients and you have a supper yummy dressing for your salad.

• 1 large tomato, peeled and mashed or the juice from a 16 ounce whole tomato can. (tomatoes into another recipe) 
• 2 medium sized garlic cloves minced and pressed with a knife (equal about a full teaspoon)
• 1/2 cup red wine vinegar
• 1 Tbs. canola oil
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 Tbs. finely ground basil (from your garden)

Combine thoroughly. Serve over salad.

Husband tested. Husband approved. :-)

Enjoy!

Kerri Downey

Fancy Shepherds Pie

 Fancy Shepherds Pie

                                                      By Kerri Downey

I love the taste of marjoram. It satisfies a need in the winter time. It has a warm and homey taste. This pie is easy and yummy.

• Preheat oven to 450'
• 1 onion chopped
• 2 cloves garlic finely chopped
• 1 - 1 1/4 lbs hamburger, the leaner the better (ground chuck takes it up a notch)
• 1 tsp. thyme + 1/2 tsp
• 1 tsp. marjoram + 1/2 tsp
• 1 tsp. salt + 1/2 tsp
• 1 tsp. pepper + 1/2 tsp
• 2 Tbs. oil separated
• 3-4 sm/med potatoes
• 1 (16 ounce) can, whole tomatoes (save the sauce for vinaigrette and use only the tomatoes) roughly chopped 
• 4 Tbs bread crumbs
• 2 eggs
• an oiled 2-quart baking dish
• a glass tart pan or baking dish

In a skillet, place one Tbs. oil, onions and garlic. Saute until onions are tender. Add hamburger, 1 tsp. each thyme, marjoram, salt and pepper and fry until completely done. Drain and rinse hamburger, return it to the pan. Set aside,

Using an oiled 2-quart baking dish, line the pan with thinly sliced potatoes. Starting at the center, work in a spiral until you have filled the bottom of the dish... moving half way up the side. Set aside.

In a small bowl combine 2 eggs, 1/2 tsp each: thyme, marjoram, salt, and pepper. Whisk. Add tomatoes, bread crumbs, and the egg mixture to your hamburger and mix thoroughly. Use remaining potatoes to cover casserole. Lightly dab oil on the top facing potatoes for color.

Spoon the hamburger mixture carefully into your potato lined baking dish. Bake at 450' until potatoes on top begin to brown. (I like mine a little crunchy so I leave it a little longer.) Approximately 1 hour. Start checking at 45 minutes. Every oven is different.

Using a butter knife loosen potatoes around the side of the baking dish and turn over onto your serving dish or tart pan if you intend to return it to the oven. I like mine a little crunchy so I put it back into the oven for about 10 more minutes. Serve.

Enjoy!

Kerri Downey

Dad's Homemade Potato Salad

Dad's Homemade Potato Salad

You know there are certain foods that rush over you in a swarm of memories. For me, and probably all of my siblings my Dad and: Potato Salad, Chili and Ham are one of those. It being a holiday weekend that he never forgot, I woke up missing him. Potato Salad was my fix.

Dad's had a taste that was just better than other potato salads. He swore that his secret was not really a secret. But until I started emulating him, my potato salad was just yuck. Dad said, "cut it small and don't over cook it." Well, okay.

One day I was visiting while he was making some so I helped. When he said "small"  he wasn't kidding. The potato chunks were small and the onion and celery were beyond minuscule! After I returned home and tried it myself I was amazed at how much of a difference it made. The ingredients themselves weren't that much different but the taste was drastically improved. So here it is, let me know what you think.

• Enough potatoes to fill a medium sized colander (peeled and washed)
• 1 medium sized onion, finely diced
• 2 large stalks of celery, finely diced
• 2 cups mayonnaise
• 1/4 cup yellow mustard
• 1/2 teaspoon celery seed (sometimes I add a little more at the end, according to taste)
• Salt and Pepper to taste

1) After you have peeled and washed your potatoes, cut them into 4 or 5 with-wise slices. Then cut them into slivers like you were making french fries. You could stop here and fry them as home fries if you wanted BUT since you are making potato salad go on and cut them yet again into little squares. Rinse them again when you are done chopping them It helps to eliminate some of the starch.



2) Now chop up your onion and celery stalks as fine as you can get them. Now is the time to practice your awesome knife skills. You can get up quite a rhythm as you chop-chop-chop.

3) Check your potatoes, don't let them get mushy. You want almost al dente... if there is such a thing with potatoes. Slightly crunchy or slightly firm is what you want. Hurry up and run cold water over them to stop the cooking process. Put them into a large mixing bowl.

4) Add your mayonnaise, mustard, celery seed, salt and pepper. Stir using a scoop-drop method NOT a stir as in a batter stir. You will break down the potato if you do. You want to be somewhat gentle and incorporate at the same time.

Wa-la! You are done. Make sure to taste and add a little more seasoning if you need and refrigerate when you are done. Remember that potato salad can only be out on the counter safely 1-2 hours. The temperature danger zone is 41 - 135 degrees Fahrenheit, so unless you hare having a picnic in the snow or you live on the sun your best bet is to refrigerate as soon as possible. Toss it out if there is a hint of question. 

Enjoy!
Kerri Downey

Me, Dad and my sister Tracey - Miss you Dad!

Marsala Spice Cake

Marsala Spice Cake

My new favorite cake! Just the smell alone is ambrosia. I found this recipe in the Cooking With Wine, Selected Recipes Featuring Holland House Cooking Wine mini cook book.

3/4 cup chopped walnuts or pecans

1 box (18.5 ounces) yellow cake mix

1 package (3 3/4 ounces) vanilla flavor instant pudding mix

1 cup Holland House Marsala Cooking Wine

1/4 additional Holland House Marsala Cooking Wine for topping

1/2 cup vegetable oil

4 eggs

1/2 teaspoon each cinnamon and cloves

1/4 teaspoon nutmeg

Sprinkle nuts evenly in bottom of greased and floured Bundt pan. Combine remaining ingredients in large mixer bowl. Blend, then heat at medium speed for 2 minutes. Pour into pan. Bake in preheated 325 degree Fahrenheit  oven for 50 minutes or  until done. Cool in pan for 10 minutes turn out onto plate. Brush warm cake with the additional Holland House Marsala Cooking Wine and 1/3 cup sugar in small sauce pan. Heat, stirring until sugar is dissolved. 

Enjoy!

Kerri Downey

Sweet and Salty Chinese Chicken

SWEET AND SALTY CHINESE CHICKEN

I was looking for something "different" out of my oldest recipes today. It was like taking a walk down memory lane. I found recipes that I thought were long gone. Since today was Valentines day I wanted to fix my husband something special, BUT I wanted something that could go with potato salad. (I woke up wanting some.)

You know those little recipe books that you pick up next to selected grocery items? Well, at some point back in the early 80's I picked one up by Holland House called, Cooking With Wine: Selected Recipes Featuring Holland House Cooking Wines.

I found two recipes that I had most of the items for and a third I had everything for. So for supper tonight I picked SWEET AND SALTY CHINESE CHICKEN. Yum! Where I have differed from the recipe I have used italics.

• 3 Tablespoons butter or margarine
• 3 scallions, chopped, including greens/I used an entire bunch of green onions, tops and all
• 1/2 teaspoon ground ginger
• 4 each chicken drumsticks, thighs and wings/I used 3 large chicken breasts sliced length wise
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/3 Holland House Sherry Cooking Wine
• 2 cups warm water

Melt butter or margarine in large skillet or frying pan. Add scallions and ginger, then add chicken pieces and brown lightly on both sides. In a small mixing bowl, blend remaining ingredients. Add to chicken and bring to a boil. Reduce heat, cover and simmer for 1 hour 40 minutes. Turn every 25 minutes. Uncover, increase heat and cook another 15 minutes, or until broth is thickened and coats chicken. Serve hot or cold. Serves 4-6.  NOTE: After bringing the sauce to a boil, I turned down the  chicken to about a medium heat and left it, covered, until it began to thicken, about 45 min. I uncovered it and cooked it about 14 minutes more and turned it off.

I served it with... drum roll please... yep! Potato Salad and left over Ramen Salad. Ta-Da!

Enjoy!

Kerri Downey

Strawberry Rhubarb Dump Cake

Strawberry Rhubarb Dump Cake

If it's easy to put together and everyone loves it... then I'm all in!

I never was one to make cakes and pies until my husband and I got together. In fact desserts just aren't huge in my family. Oh sure cookies and the occasional cake or pie. But if you come around on a holiday you will find it's the meal that counts. One of the things I noticed when I began dating my husband was at his family dinners the desserts nearly outweighed the entrees. The Downey's devote an entire side table and then some to desserts! I was told that "Downey's like to eat," and boy-buddy he wasn't kidding. If there isn't a holiday to celebrate they will make one up just to get together. I have memories of my family being like that when I was a kid. Those were good times. But unfortunately, now that I have been exposed to what a 'real' dessert table looks like I have been swayed.

One of the easiest cakes to make is the dump cake. When you have a plethora of goodies to choose from coming right out of your garden it quickly becomes a staple. All you need is a 9 X 13  glass baking dish. 1 stick of real butter. 3/4 cup sugar and  2 boxes of Jiffy yellow cake mix and 6 cups of whatever fruit you would like to use.

Here I have used 3 cups of Strawberries and 3 cups of Rhubarb layered on the bottom of the dish.  Dust the fruit with about 3/4 cup sugar to sweeten it. Pour both boxes of Jiffy cake mix over the fruit and spread it out. Cut your butter into about 12 squares and spread them out on top of the cake. Place in an oven preheated to 375'. Bake for approximately 40 minutes or until nice and golden brown.






Enjoy!
Kerri Downey

Easy Oriental Salad a.k.a. Ramen Salad

Several years ago my sister made a salad that we all went nuts over. I got the recipe from her and tweaked it. (Of course.) Somehow, my family now calls it: " MY SALAD - You know, the one everyone loves?" Poor Tray. I have no idea how it became my salad, everyone makes it. So today I was telling some friends that we were going to a carry-in tonight and what I was taking. When I said "Ramen Salad," I had everyone's attention. After I explained that is what my family had taken to calling it there were still questions. Now, I thought everyone and there brother made this salad. Evidently not, because I found several today that had no idea what I was talking about. So here it is in a nutshell.

Easy Oriental Salad a.k.a. Ramen Salad

• broccoli slaw mix - one bag   
• 2 bunches of green onions
• 1/2 - 3/4 of a  7.25 ounce jar of salted sunflower seeds
• 1 each chicken ramen and beef ramen, crushed (for the different flavors - if your are vegetarian you can use the veggie flavored ramen)
• 3/4 cup sugar
• 1/2 cup red wine vinegar
• 2 packets of seasoning left over from the above ramen
• 1/2 cup vegetable or canola oil

In a medium sized mixing bowl, in order -  put the first 4 ingredients. In a separate bowl mix the next 4 ingredients using a whisk to completely combine the ingredients. Let the sauce sit for approximately 10 minutes and whisk again before pouring it over salad. Immediately stir the salad making sure to coat all the ingredients. Serve.

This is a very easy salad to take on the go. I set up my salad, minus the sunflower seeds. I open the sunflower seeds and pour them into a Ziploc baggie. Using the jar for the sunflower seeds I pour all my sauce ingredients and after a good stir I can put the lid on and we are ready to go. When I arrived at my destination, all I have to do is add my sunflower seeds and give my sauce a good shake or two and pour it on, mix and the salad is ready. Everyone will rave and give you kudos. After having a serving or two of the salad yourself you can sit back and receive all the wonderful accolades knowing you did next to nothing.

Enjoy!

Kerri Downey

Kerri's Homemade Lasagna

When I think of comfort food I think of Lasagna. Not just anyone's will do. I refuse to order it out in a restaurant and I don't particularly like anyone else's home-made but my own. I have tweaked it to what I call, "perfection." I use REAL ingredients straight from the garden.

I need to put a disclaimer here because I don't use any exact measurements. I will tell you close and you can adjust accordingly.

My mother and grandmother's all cooked using approximates and I picked up that habit. For at home it's just great, but for a blog I am finding that it is not so great.

First let me tell you that I bag my unseasoned tomato sauce during harvest time into quart sized freezer bags. Having cooked it down to a consistency that is great for whatever I need in terms of cooking. (That is another blog, not yet created.) Secondly, from my garden I also have bagged and frozen all sorts of vegetables. I am able to pull out of the freezer: Red, Green, or Yellow peppers, onions and various other veggies as needed. Additionally, I make up my noodles, days or weeks in advance. All this said, my mise en place consisted only of making my filling and pre-cooking my meats.

Kerri's Homemade Lasagna

• preheat oven to 375
• 1 lb each lean hamburger and Italian sausage, seasoned with salt, pepper, garlic and two or three shakes of the hot pepper flakes, set aside in a small bowl
• 2 cups onion, set aside in a small bowl
• 2 cups green bell pepper, set aside in a small bowl
• 1 cup each yellow and red bell pepper, set aside in a small bowl
• 2.5 liters or approximately 85 ounces spaghetti sauce 
• 12 - 15 lasagna noodles, not boiled
• 2 eggs, whisked
• 16 ounces ricotta cheese
• 2-12 ounce bags of mozzarella cheese
• 2 TBS Parsley
• 1 tsp salt
• 1 cup shredded parmesan cheese
• 1  medium - large sized tomato

Cheese filler - In a large mixing bowl add the following ingredients and mix well: eggs. ricotta cheese, one bag of mozzarella cheese, parsley, salt.

In a 9 X 13 glass baking dish layer: one ladle sauce, half your noodles, (Overlapping is fine.) cheese filler, (Spread it out as you go. I like mine thicker than most.) about 1/2 of your hamburger and 1/2 of your sausage, 1/2 of your green, red and yellow peppers, 1/2 of your onion and 1/2 of your sauce. Repeat. On your last layer, top your lasagna with a sliced tomato and 1/2 to 3/4 of the second bag of mozzarella cheese. Cover your lasagna with a tinfoil tent and bake for 45 min. Uncover and continue to bake approximately 15 min. or until your cheese topping is nice and golden brown.

You may have about a cup of cheese mixture left and or some meat left. Sometimes I do and sometimes I don't. If you do, both can be bagged into freezer baggies, labeled and plopped into the freezer. They will not go to waste. You can use it when you make lasagna again or when you make those ravioli you have been thinking about making. (hint-hint)

I had to add this picture. We had left overs the following day and
boy-buddy it doesn't get any better. Just looking at the pretty layers made me happy. I know, I know... I'm silly. :-)

Enjoy!
Kerri Downey

Homemade Farmer's Cheese (Bakers or Quark Cheese)

Homemade Farmer's Cheese (Baker or Quark Cheese)

By Kerri Downey

Happy Sunday! [So] my husband and I had lunch with the Pastoral/Counseling Pastor and his wife accidentally on purpose today. (We were in line at a local restaurant and they came in behind us. We sat together and had a BLAST!) As always with me, I turn the conversation to food. I can't help it. If I'm not talking about "Signing," I'm talking about food. The conversation went to cheese making. Yes, I've tried it. And, yes... I learned from my mistakes, and I have (rolling my eyes here) words of wisdom to pass on.

The basic [beginner] type cheese. Very easy and not time consuming is the Farmer's Cheese, also known as baker's cheese and Quark. (I had to look how that was spelled. It's a German spelling okay!) This basic recipe is good for making a crumbly cheese that you can add to your soups and salads, and with a tweak you can make it into a spreadable cheese.

The first thing you have to decide is what kind of acid you want to use. Vinegar creates a indistinct taste. I've heard it described as a neutral taste. Lemon or Lime juice give your cheese a citrus-y tang that is there but not at all over powering.

For my first attempt I used vinegar but following attempts have all been with lemon. Which I have decided I prefer.

Besides your acid you will need a gallon of milk at room temperature (very important) a submersible thermometer a measuring spoon a wooden spoon or an automatic stirrer and a cheese cloth.

If you are interested, like me, in making a spreadable cheese then you will also want to add to your list a quart of buttermilk and a pint of heavy whipping cream.

• 1 -  Pour your room temperature milk into a heavy  bottomed soup pot. 

We happen to buy milk several gallons or half gallons at a time when on sale and keep them in the deep freeze until needed then we thaw and use. I made the mistake of using VERY cold milk the first time I made cheese. While it worked it cost me considerable time. Using room temperature saves you time and makes the process much more enjoyable. Also, if you don't have an automatic stirrer I suggest you order one NOW! lol... take it from me the constant stirring will drive you batty. I have so much to do that standing over the stove for 45 min. is not on the to do list.

• 2 -  Set your heat to almost but not quite medium. Stir, or add your automatic stirrer, until your milk reaches 192'F - 197'F. It takes a while be patient.
• 3 - If you are making the basic cheese recipe add your acid here. By the tablespoon full add your vinegar/lemon/lime until your milk begins to separate. Stir by hand with a wooden spoon.
• 4 - If you are making a spreadable cheese add your quart of butter milk and bring at this point, continuing to stir until you bring it back up to temperature. THEN add your acid... adding your vinegar/lemon/lime by the tablespoon full until your milk begins to separate, stirring in by hand with a wooden spoon.

A gallon of milk will take approximately 5 tablespoons of acid before it separates. Adding buttermilk adds volume, so depending on the type of milk you used... 2% or whole (I prefer whole) it may take more or less acid. 

You will KNOW when your milk begins to separate. You know the story about Little Miss Muffet? Well she was eating the curds and drinking the whey. Yum! Seriously!

You will begin to see little chunks, (for want of a better description) begin to rise to the top. As you stir the whole pot will just suddenly separate. It is a hoot and the first time a shocker! After that, its like.... wait for it... wait for it.... ta-da!

Once your milk has separated, remove it from the heat, place a lid on the pot and let it set anywhere from 15 - 30 min. There is no absolute time minimum or maximum. The goal here is to allow the curd to form and harden somewhat. If you pick one up you will say, "harden, that's not hard." Maybe 'come together' is a better word. At any rate. Once you move it from the heat and put the lid on it, it's time to do something else for a while. No peeking! Leave it alone until your ready for the next step.

• 5 - Place a drainer lined with a cheese cloth over another soup pan and slowly pour your curds into the strainer. Go slowly! When you are finished you will be left with yummy curds that look like this (left) and the the whey (right).

Believe it or not the whey is YUMMY! I was surprised at it's sweetness. I felt like I could easily use it in pudding but I have yet to try that. I did however, save it in a gallon jug and placed it in the deep freeze for something later. (I have read that you can re-heat it and make Ricotta cheese. And also while reading I found out that the meaning of Ricotta is twice cooked. Interesting huh?)

At this point you can eat your cheesy creation. You can use it warm in a lasagna or eat it like cottage cheese. However, if you plan to keep it around for a few days you will need to drain it a little more by pressing our hanging your cheese. 

• 6 - To press your cheese roll the cheese cloth and place a can or can's equaling about 3 lbs on top of it and leave it for about an hour to squeeze out the extra juices. OR, you can hang the cheese cloth from say... a cabinet door and let it hand for about an hour or until it stops dripping. 

If you are aiming at a crumbly cheese to use for toppings or a stiffer cheese this is where you stop. IF you added the butter milk there is one more step. And ohhh my, I'm in... I love spreadable cheese! My hubby and I could live on crackers and cheese I think. Forever!

• 7 - divide your cheese ball into as many halves as you would like to make varieties. I LOVE onion and chives and cayenne so we divide into two equal haves but you can use any combination of flavors that you like. In a medium sized bowl place the portion of cheese and using a wooden spoon work in a smidgen of heavy whipping cream at a time until you have the consistency of dipping cheese that you like. When you have reached the "PERFECT" consistency for you and your family, add your flavoring, and a little salt. It actually takes a little more seasoning and salt than you think. AND it is easy to over season/salt. Going easy with the seasoning is a good idea until you get to the taste that you like and it is still not over powering. Place in a plastic container with a good tight lid and your done!

Wa-la! You have made your very own cheese! How easy was that?! 

As always, Bon Appitit!

Kerri Downey

Homemade French Fried Onions

Who knew you could make French Fried Onions? Well, obviously I didn't.

I sent my husband to the store the other night for a few things. (I am that rare person that hates, and I mean HATES, to shop. I will do anything to get out of going into ANY kind of a store. So I send my husband since he doesn't seem to mind. Bwahahahah!) After he left I realized I did not put the all important French Fried Onions on the list so I text-ed him. Now phones are awesome inventions when they work, which was not the case on this particular night. Unbeknownst to me, I proceeded to put together the green bean casserole that I was craving. All the while sure that the little fried onions were on their way. Imagine my horror when he arrived and had no knowledge of my text. (I secretly think he pleads innocent when he would rather not FILL IN THE BLANK.) So until he proved to me he had not received the text I was feeling grumpy. How can you have a green bean casserole with out the onion topping? Out of frustration I got on the computer to see what I could find.

I was in SHOCK! Not only did people make their own French Fried Onions, there were many ways to accomplish the task. Well, if you know me you know I am up for any challenge in the kitchen. It might not turn out the first time but boy-buddy all that does is make me roll up my sleeves and go at it again until it IS right. After skimming a few articles... comparing a couple of recipes I decided to jump right in.

What you will need to cover a normal 9X13 glass baking dish in a nice amount of fried onions, minus a few that you HAVE to taste to make sure they are not poison. :-)

Homemade French Fried Onions

by Kerri Downey

• 1 med - med/large yellow onion
• 1 cup flour
• 1 TBS seasoned pepper
• 1 TBS salt
• 1 cup milk
• 1 quart sized baggie that you can seal and will not leak
• a med sized glass bowl
• med sized non-stick fry pan
• about a 1/2 inch to 3/4 inch oil in the pan
• several sheets of paper towel to drain the onions on

1. Slice the onion as thinly as you can. Thick is not at good. (speaking from experience) Place the onions and milk in the glass bowl. If you have more onion than the milk will cover, add a tad more as needed. Let set on the counter for about a half hour. 
2. Meanwhile in the baggie add the flour, seasoned pepper, and salt.
3. When the onion/milk combo has set long enough remove the onions and place them in the baggie and shake-shake-shake, making sure all is covered.
4. Use the onion flavored milk in your mushroom soup to add additional flavor to your green bean casserole. YUM!
5. When your oil is hot, carefully add 1/4 - 1/2 of your onions (depending on the size of your pan) to the oil, turning once when they are light to medium brown, browning both sides. (don't over fry them because baking will darken them additionally)
6. Place the fried onions on paper towel to drain. 
7. A taste test is a must!
8. Place on top of your casserole and bake like normal. 
9. Pat yourself on your back because you deserve it. Enjoy!

Homemade French Fried Onions

Rhubarb BBQ Chicken, Salad, Fresh Green Bean Casserole
with homemade French Fried onions and homemade Beer Bread.

Caramel in a Can Hack

Caramel in a Can Hack

You saw the post recently on Facebook where someone took a can of Sweetened Condensed milk placed it in a pan of water and out came caramel right? Well glory be, it works!

I was the very happy recipient of a free label-less can last week and I no sooner arrived home with it when my husband plopped it into a pot of water to see what would happen. I didn't know whether to laugh or be super excited. Honestly, I didn't think it would work but I was willing to give it the "good ole college try."

The instructions were to place a can, minus the label into a pot. Covering with water about 3 inches over the top of the can. Bring it to a hard boil and continue the hard boil for 3 hours. Three hours! Yep! Set your timer this is an eternity!

Watch your water. It needs to be contently covered with water. Letting it drop below the top of the can is asking for trouble. I read somewhere where when boiling cans they can explode if they are not kept covered. When your timer goes off simply turn the stove off and allow the water to cool down. When you can reach in an remove the can with out using anything but your hands the can is ready to remove. If it is still warm place it on the counter to continue cooling. When it is completely cool, then and only then can you open the can. Amazingly it is scrumptious!

I was relating our endeavors to a friend at church Sunday and found that she does this on a regular basis. She also said that she does multiple cans at a time and places them (unopened) back into her pantry to be opened and used at a later date. No waiting 3-hours every time you need caramel. Awesome heh?!

I was in a hurry to try it so I made up a boxed German Chocolate Cake and used this for the center, icing as normal on the outside of the cake. OMGSH! Talk about a sugar rush! Oh so yummy though!

Sorry this is not the best picture in the world... we were in a hurry to eat it and it wasn't until we were nearly done with the cake that I remembered to take a picture. It was THAT good!

Bon Appitit!
Kerri Downey

Sink or Swim

The idea of a BLOG is not new to me. I have read many... laughed and cried, ranted at and even cheered the writers on. I just didn't think one day I would be hoping for the same from the nameless multitude of readers on the Internet. I have to say that, until a coworker began pushing me that I probably wouldn't have considered it. After much research and a lot of thought about the direction I would take a blog I have finally come to the conclusion that I need to just jump in and sink or swim.

So here it is... Dinner at the Downey's.


I love to cook, always have. But until a fire was lit under my butt, almost literally, I was content to be good at just one or two things. Maybe I should have named this blog: The Accidental Culinarian, if that hadn't already been taken I might have done just that. As it is, I've always been courageous in the kitchen. Always willing to try new things and within my budget willing to share my creations with others.

Several years ago now, I had a major fall and had to have multiple surgeries to right the wrongs. But, during that time I entertained myself, and my husband, by working though the many food magazines that come to our door. As I did that I discovered that not only did I like to cook, I was good at it. THEN, upon returning to work (I am an interpreter for the deaf... kind of an oxymoron since I myself am hard of hearing, but that is another story.) I was assigned to a young lady named Amy in our High School that, wonder of wonders, was taking foods classes. She has now taken Culinary I, II and Baking and Pastry through the Career Center attached to our High School. AND, this year they have received the TOP 50 AWARD for having achieved one of the most outstanding Culinary departments in the United States! I feel honored to have just been able to soak in all the wonderful tricks of the trade by interpreting for Amy. I have sat through (interpreting all the while) chef demonstrations from culinary institutes all across the U.S., and helped Amy study for the Serve Safe program as well as made very good friends with both of the instructors. One of the BIGGEST lessons I have learned is that one flop is not a failure.

Having learned that a flop is not a necessarily a failure, I began being bolder with my experiments. >>>Enter Hubby Jeff and the Garden - Jeff is the gardener of the family. I dabble, my babies are herbs, lettuce and weeds. Jeff on the other hand grows: tomatoes, beans, peppers of all sorts, onions, cucumbers, squashes and anything else he can squeeze into our yard. My dad, just before he passed, gave us some horseradish starts and I guess you can say we BOTH nurture those. Our yard-garden then, is my inspiration. We are not preppers. Nor, are we homesteaders. I'm not sure there is a name for a person that lives in town and uses their back yard to fill their freezers and pantry with all sorts of goodies to eat all through the off seasons. Hum... maybe I should coin a word here. Let me think on that and get back with you. (If you have a word you use let me know.)

So here we go. I'm going to jump in with my lunch creation. I'm excited for the feed back... let me know what you think! We are here to grow and conquer those fears together! Do you have something you want me to address? (gulp) Let me know... Woo-hoo! We will do this TOGETHER!

Kerri Downey

Spicy Roasted Carrot - Chickpea Soup

I found a recipe for Roasted Carrot and Chickpea soup. I love a good carrot soup. I used to have an awesome recipe but somehow in the move (about 5 years ago) it got lost. So when I run across one that sounds similar I try it. I don't think I have convinced my hubby that carrot soup is the BOMB yet, but it is one of my winter favorites. I will post the recipe I used at the bottom of this post. I tweaked it because that's what your supposed to do right?

Spicy Roasted Carrot - Chickpea Soup

by Kerri Downey

3 - 4 medium carrots ( I used 1-1/2 cups dried carrots, soaked and almost soft)
1 can chickpeas, washed and rinsed
4 garlic cloves, peeled and quartered
1/4 cup canola oil
medium sized onion, cut into to large wedges
1/2 teaspoon Cayenne Pepper or Cumin if you prefer a milder taste
1/4 teaspoon Parsley Flakes
1/4 teaspoon dried Chili Flakes
1/4 teaspoon salt


Heat oven to  425F

1) Chop carrots into larger chunks, slice carrots into large wedges and drain and rinse chickpeas. Place all together onto a large sheet cake tray and coat with oil. (I used my hands to toss the veggies making sure they were evenly coated.) Place in oven for about 30 min. Stirring two or three times to keep the veggies from sticking. The goal is to take them out of the oven when the edges of the onions begin to turn brown.





** If, like me, you started with dried carrots, place the carrots in a bowl and cover with the hottest tap water you can just to over the carrots. When the water has been absorbed your carrots are likely done. If not drain the water and add just enough water to cover again. Watch them though because you don't want them to become too soft. JUST soft if good enough.




2) Place the entire pan of roasted veggies in your blender. Add broth to about half of your amount of veggies and begin pulsing. You want a puree. I began with aerate, moved to chop and finished with puree. However, it was not pureed enough for me so after I poured my veggies into my soup pan and added the rest of the broth I took my hand held blender to it and finished it off.

3) Now is the time to season because if you taste it now you would think BLAAA! In a small dish or bowl add your dry ingredients and stir together, (If your not into spicy try the Cumin instead of the Cayenne.)  adding a pinch at a time until you have a flavor you are happy with.

Once ladled into your bowl, top with grated Parmesan cheese. This goes well with homemade Italian bread. It's one of those fill your tummy, clear your sinus soups. One that makes you feel good when you basically don't.


To give kudos where kudo's belong, I loosely based my recipe from the following link: Creamy Roasted Carrot Soup with Spicy Chickpeas by Amanda