Month: July 2020

Garden Green Beans and Tomatoes
July 31, 2020

Garden Green Beans and Tomatoes

This is the season for fresh green beans, tomatoes and other goodies from the garden.  Before you know it, a grand feast of fresh-cooked produce will grace your table and impress your friends and family.  Happy Summer Cooking! Take advantage of the season with this …

At Home, Let's Eat, Recipes
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by CANDACE WILKINSON RONEY
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Ginger Shrimp Recipe
July 30, 2020

Ginger Shrimp Recipe

  This recipe for shrimp is one of my favorites.  It is so very tasty, and also quick to prepare.  It is perfect for busy weeknights when gathering around the table is in the evening’s program.  Enjoy! Need something quick and elegant to fix for …

At Home, Let's Eat, Recipes
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by CANDACE WILKINSON RONEY
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Getting To Know Annatto Seed
July 25, 2020

Getting To Know Annatto Seed

 

Annatto is the seed from a shrub native to tropical America. 

Achiote paste is made from this seed.  You will find it growing in Central and South America.  Also, in Mexico and the Caribbean islands.  It has a slightly spicy and peppery flavor.  But, it has no heat.  It also imparts an intense red coloring to food.  Annatto will also add this coloring to clothing.  So, be careful!

Here are two recipes made from annatto seeds. 

Keep in the refrigerator until needed.  These two products will flavor and color many dishes on American tables.  

Achiote paste can be found in some supermarkets. 

Look for it in the international aisle. Annatto will be appearing in future recipes.  

Click the link here for more info.

texomaspice.com/new-world-spice-annatto-seed/

achiote seed oil
Print Recipe

Red Scented Oil

This brightly hued oil will have so many uses in your kitchen once you try it.
Prep Time10 mins
Cook Time20 mins
Cool before straining30 mins
Total Time1 hr
Course: Ingredient
Cuisine: American, Caribbean, Mexican, South American
Keyword: Flavor many types of foods, Make Ahead
Calories: 120kcal
Author: Candace Wilkinson Roney

Equipment

  • 1 to 3-quart saucepan
  • Mesh strainer
  • Glass bowl
  • Squeeze bottle

Ingredients

  • ¼ cup whole annatto seed
  • 1 cup cooking oil of choice olive, grapeseed, canola, corn, peanut

Instructions

  • In a sauce pan, simmer ¼ cup whole annatto seeds for every 1 cup of oil over low heat for 20 minutes; stir frequently.
  • Remove from heat and cool in the pan before straining into a glass bowl, or, using a funnel, pour into a squeeze bottle.
  • Cover and store in the refrigerator, bringing out to the counter and allowing to warm to room temperature for about 15 minutes before using. Return to the refrigerator when finished using.

Notes

*Use to saute meats and vegetables.
*Stir into rice and beans.
*Combine with flour to make a roux for sauces and gravies.
*Drizzle over casseroles after removing from the oven.
*Whisk into vinegar or citrus juice along with herbs and spices for salad dressings and marinades.
*Stir into mayonnaise or cream cheese for sandwich spreads and dips.
*Toss with cooked pasta.
 
achiote paste
Print Recipe

Red Spice Paste

Keep this spice paste in your refrigerator for a shortcut to delicious food.
Prep Time30 mins
Cook Time15 mins
Refrigerate4 hrs
Total Time4 hrs 45 mins
Course: Ingredient
Cuisine: American, Caribbean, Mexican, South American
Keyword: Make Ahead, Marinade, Seasoning
Author: Candace Wilkinson Roney

Equipment

  • small sauce pan
  • Mesh strainer
  • spice mill
  • blender or food processor

Ingredients

  • ¼ cup annatto seeds whole
  • 1 cup water
  • 1 Tbsp. Mexican oregano
  • 1 tsp. black peppercorns whole
  • 1 tsp. allspice berries whole
  • 1 tsp. cumin seed whole
  • 1 tsp. sea salt
  • 3 cloves fresh garlic peeled and crushed
  • 1 small onion chopped
  • 3 Tbsp. cider vinegar

Instructions

  • Simmer the annatto seeds in the water for 15 minutes; drain.
  • Grind the oregano, peppercorns, allspice berries and cumin seed in a spice mill; add to the drained annatto seed along with the salt, garlic, onion and vinegar.
  • Place all in an electric blender or food processor. Puree until smooth, adding water a teaspoon at a time as needed. Keep in mind that you are making a paste, not a sauce.
  • Refrigerate for at least 4 hours before using.

Notes

Smear onto any cut of meat and marinate 4 or more hours before grilling, broiling or roasting.
At Home, Let's Eat, Recipes
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by CANDACE WILKINSON RONEY
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New World Spice-Annatto Seed
July 24, 2020

New World Spice-Annatto Seed

  Annatto seed is a rising star in American kitchens.  Annatto seed has been little-known and under-used by home cooks.  Commercially, though, it is well-known.  Considering it is an original native of the Americas, the general public in the U. S. does not even know …

At Home, Let's Eat
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by CANDACE WILKINSON RONEY
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Summer Soup
July 23, 2020

Summer Soup

  In Texas, many people don’t think of soup in summer. At least, not until the weather cools down a little in the fall.  For certain, nothing warms you up like a thick, stick-to-your-ribs type of soup.  But, a bowl of summer soup with a …

At Home, Let's Eat, Recipes
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by CANDACE WILKINSON RONEY
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Deviled Eggs Repurposed
July 19, 2020

Deviled Eggs Repurposed

Since I was a little girl, the knowledge that female lions do most of the hunting for the pride intrigued me. 

Not because they are the Goddess Diana of their species.  It is because they are not the first in the chow line once the kill is dragged home.  The male lion and cubs pounce on this hard-won meal without a chivalrous thought of allowing Mom first dibs at choice cuts.

I know how she feels, especially at this moment.

In my refrigerator, one deviled egg remains.  One egg  translates to half an egg stuffed with perfectly seasoned yolk, relish and mayonnaise. 

Now, what to do with just half an egg for breakfast? 

I could just pop it into my mouth and be on my way to grumble about an ungrateful household that would leave me with just one stuffed egg half.

Instead of being unhappy about this, I got creative. 

A little bender-back sandwich was slapped together with the last two slices of ham.  On top was placed the lonely deviled egg half.  It was then dressed with mayonnaise.  I devoured this masterpiece in a few bites.  A good quickie breakfast was followed by some cold, crisp, red grapes.

You may be luckier than I and find yourself with several deviled eggs leftover from a dinner party or luncheon.  So, what to do with them?

Here are some recipes to make these special little treats special again. 

Print Recipe

Baked Deviled Egg Casserole

This is the quick and easy version using a can of cream of celery soup. Your choice may be different, such as using cream of mushroom or cheddar cheese soup.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: Make Ahead, Quick and easy
Servings: 4 servings
Author: Candace Wilkinson Roney

Equipment

  • deep dish pie plate or shallow au gratin dish, no more than 2 quarts
  • skillet

Ingredients

  • 2 Tbsp. cooking oil
  • ½ cup green bell pepper chopped
  • ¼ cup sweet red bell pepper chopped
  • ¼ cup onion chopped
  • 1 can cream of celery soup undiluted
  • ¾ cup sour cream
  • 8-12 leftover deviled egg halves
  • ½ cup Cheddar or Monterey Jack cheese grated
  • 2-3 scallions (green onions) sliced

Instructions

  • In the skillet, saute' the bell peppers and onion in the oil, cooking just until soft. Remove from heat and stir in soup and sour cream, blending thoroughly.
  • Place half the soup/sour cream mixture in the baking dish; arrange deviled eggs in a single layer, cut side up.
  • Pour remaining soup/sour cream mixture on top; sprinkle with cheese and bake at 350°F for 20-30 minutes, just until bubbly around the edges and heated through the center.
  • Remove from oven and sprinkle with the fresh scallions and serve.

Notes

*This casserole is wonderful for a brunch or dinner buffet.
*Make ahead and refrigerate until ready to pop into a preheated oven.
*Add a few dashes of favorite hot sauce to punch up the flavor.
*Pair with ham steaks, brisket or pork chops.
Print Recipe

Scalloped Deviled Egg Casserole

If you do not like to prepare dishes with canned soup, try this recipe making your own sauce.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: Make Ahead, Quick and easy
Servings: 6 servings
Author: Candace Wilkinson Roney

Equipment

  • small 1-quart sauce pan
  • deep dish pie plate or shallow au gratin baking dish

Ingredients

  • 1½ Tbsp. butter
  • 1½ Tbsp. all-purpose flour
  • 1 cup milk heated
  • ¼ tsp. salt
  • ⅛ tsp. white pepper
  • ⅛ tsp. paprika
  • 6-8 leftover deviled eggs halves
  • ¼ cup Parmesan cheese grated
  • ½ cup Cheddar cheese grated
  • ¾ cup soft fresh bread crumbs
  • 2 Tbsp. butter melted

Instructions

  • Combine butter and flour in the small sauce pan over medium heat. Stir constantly while cooking for about 5 minutes.
  • Stir in heated milk and seasonings. Whisk continuously until mixture thickens. Remove from heat and pour half into the shallow baking dish.
  • Place deviled eggs in the baking dish and pour remaining sauce over top.
  • Sprinkle with the two cheeses.
  • Mix bread crumbs and melted butter until bread crumbs are well-moistened with the butter; scatter over top of casserole.
  • Bake at 350°F for 25-30 minutes, or until bread crumbs on top are a little brown.

Notes

*Olive or any cooking oil may be used to replace the butter in this recipe.
*Place beside roasted meats and cold meat platters on a buffet.
*Pair with a tossed salad for a light meal.
At Home, Let's Eat, Recipes
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by CANDACE WILKINSON RONEY
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My First Cookbook
July 18, 2020

My First Cookbook

  Here’s a review of my very first cookbook.  Daddy and I referred to it often when I was a little girl.  It’s Betty Crocker’s Outdoor Cook Book. Ca. 1961.  The title and copyright page of mine are missing because we referred to it so …

The Book Shelf
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by CANDACE WILKINSON RONEY
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McCall’s Cook Book
July 18, 2020

McCall’s Cook Book

  My very first cookbook as a young bride-to-be was McCall’s Cook Book. Prior to my marriage in 1969, I was given two showers by family friends.  These two gatherings helped feather my first nest.  I was fortunate in receiving a variety of things with …

The Book Shelf
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by CANDACE WILKINSON RONEY
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Asian Beef and Noodle Soup
July 17, 2020

Asian Beef and Noodle Soup

Asian Beef and Noodle Soup

This  recipe for Asian Noodle Soup can have all the components prepared ahead of time. 

Once mealtime comes around, just cook the noodles and assemble.  Heat the broth and pour over the bowl of noodles.  Serve with a simple salad of cucumbers and tomatoes with a light vinaigrette.  Or, sprinkle with Himalayan Pink Mineral Salt.

Find more soup recipes at link below:

texomaspice.com/summer-soup/

asian noodle soup lunch
Print Recipe

Asian Beef and Noodle Soup

Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Appetizer, Main Course, Soup
Cuisine: Asian
Keyword: Comfort Food, Make Ahead
Servings: 6 servings
Author: Candace Wilkinson Roney

Equipment

  • Roasting pan
  • 5-quart soup kettle
  • Colander

Ingredients

  • 1 Tbsp. rice vinegar
  • ¼ cup fresh green chile pepper of choice minced
  • 5 lbs. beef soup bones
  • 1 lb. boneless beef chuck roast quartered
  • 1 whole onion
  • 1 3-inch piece fresh ginger root sliced
  • 1 tsp. fennel seed
  • 3 whole star anise pods
  • 1 2-inch stick cinnamon
  • 1 whole black cardamom pod crushed
  • 2 Tbsp. sea salt
  • ¼ cup fish sauce
  • 2 lbs. flat rice noodles
  • 1 bunch green onions sliced
  • 1 handful fresh cilantro leaves chopped

Instructions

  • Combine vinegar and chilies; set aside.
  • Place soup bones in a large roasting pan and roast for 25 minutes at 400° F. Transfer to a large soup kettle and cover with water. Bring to a boil, lower heat to medium-high and cook, uncovered, for 30 minutes. Skim off any foam that collects while cooking; discard.
  • Add beef chuck, onion, spices and salt. Add more water to cover, if necessary, and bring to a boil once again. Reduce heat to medium and simmer, covered, for 1½ hours.
  • Remove pieces of beef to a plate. Allow to cool and thinly slice; place in the refrigerator.
  • Continue boiling broth with bones, uncovered, at medium heat for another 1½ hours. Remove from heat and strain through a fine-mesh colander or cheesecloth. Discard solids.
  • Stir in fish sauce and ¾ of the green onions, keeping broth over low heat.
  • Prepare noodles according to package directions. Once soft, drain and place in room temperature water until read to serve.
  • To serve, place a pile of noodles into each individual bowl. Top with slices of beef, green onions and cilantro. Ladle hot broth over all and season with the vinegar and chile sauce. Salt to taste and add a grind of white pepper.

Notes

All stages of this recipe can be made ahead of time and refrigerated until ready to serve.

Reheat broth to a boil and pour over noodles and beef; garnish with green onions and cilantro.
A dash or two of your favorite hot sauce, or Sriracha can replace the vinegar and chile sauce.
At Home, Let's Eat, Recipes
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by CANDACE WILKINSON RONEY
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Road Food Please!
July 15, 2020

Road Food Please!

  About five or so years ago, I drove to Bowie, Texas to visit the Bowie Trade Days.  This market is held the weekend preceding the second Monday of every month.  It is the usual flea market/trade day that traces its history back to simpler …

Let's Eat, One More Plate, Texomaland
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by CANDACE WILKINSON RONEY
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