Feb 012019
 

We were caught in a January Polar Vortex with temperatures in the minus range and I needed to drive Natalie to work since her car wouldn’t start. I knew I had part of a loaf of multigrain bread left for a quick breakfast of toast and coffee. I went to slice the bread, but mold had beat me to it. Panic! I looked in the refrigerator and the closest thing I had to bread was a package of corn tortillas, but toasted tortillas wouldn’t cut it for breakfast. So. in a few minutes, this is what I came up with. Usually desperation cooking produces OK results, this one turned out superb, so it made the website. Unfortunately, my Spanish vocabulary is very limited.

Huevos Whatever

Rate this recipe
1 ratings
Prep Time:
10 minutes
Cook Time:
4 minutes
Total Time:
14 minutes
Yield: 2
Category: breakfast
Cuisine: Mexican

Ingredients

  • 3 eggs
  • 1/2 medium onion
  • 2 medium Jalapeno peppers
  • 1 tsp. olive oil for frying
  • 1/2 tsp. fresh ground black pepper
  • 4 corn tortillas, 6 inch
  • 1/2 cup Mexican cheese blend
  • 2 cups arugula
  • 1/3 cup prepared salsa
  • 1/3 cup guacomole or avocado

Instructions

  1. Dice the onions and jalapeno and fry in the oil until the start to brown.
  2. Beat the eggs with a whisk and add the black pepper to the mix.
  3. Add the eggs to the skillet and scramble and add 1/2 of the cheese to the mixture and remove from heat.
  4. Preheat your broiler.
  5. Wrap the tortillas in a damp paper towel and microwave for 1-5 or 20 seconds.
  6. Line a small sheet pan with foil or parchment. Divide the eggs into four parts. Fill half of each tortilla with eggs and then fold over the other half of the tortilla. Put them on the sheet pan and hold it closed with a couple of toothpicks.
  7. Sprinkle the rest of the cheese over and put them under the broiler until the cheese melts and starts to brown.
  8. Put a layer of Arugula on each plate and then top with the filled tortillas. Remove the toothpicks and top with the salsa. Serve a small scoop of guacamole on the side.

Notes

You can add whatever you want to the scrambled eggs depending on your preferences. If you don’t have guacamole, diced avocado with a squeeze of lemon or lime can be served on the side.

Nutrition information

Serving Size: 2 Tortillas
405.91 kcal
23.28 g
8.61 g
31.98 g
19.82 g
6.84 g
4.77 g
609.48 mg
0.36 g
268.75 mg
Nutrition label for Huevos Whatever
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https://karneyfamilyrecipes.com/2019/02/01/huevos-whatever/
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Jan 252019
 

When Natalie and I travel we often stay at Marriott Couryard’s and usually have breakfast in their Bistro. My favorite item on the breakfast menu was their eggwhite frittata. They have changed their menu and still offer the frittata, but it isn’t the same as the original one. Here’s my take on their original frittata, which is a healthy way to begin the day.

Fritatta with Avocado, Cucumber & Arugula

Rate this recipe
2 ratings
Fritatta with Avocado, Cucumber & Arugula
Yield: 1 serving
Category: Breakfast

Ingredients

  • 2 Eggs (1 Jumbo Egg)
  • 1 tsp. Olive oil
  • 1/2 Avocado, diced
  • 1 Small lemon wedge
  • 1 Baby cucumber, halved lengthwise and diced
  • 1 Cup Arugula
  • 2 Tbsp. Shredded Mexican cheese
  • 3 Tbsp. Mexican Salsa

Instructions

  1. Warm up a warming drawer, or heat your oven to about 140° F and then turn off. Put your plate(s) in the oven to warm.
  2. Peel and dice the avocado into 3/4 inch cubes and squeeze the lemon juice over them.
  3. Halve the cucumber lengthwise, and dice into 3/8 inch pieces.
  4. Beat the egg(s). Heat a non-stick skillet and pour in the egg, spreading it over the pan as you would a crepe.
  5. Sprinkle the cheese over the egg. When the egg is done and cheese begins to melt, slide the egg carefully onto the plate and return the plate to the oven or warmer.
  6. Put 1 tsp. of olive oil in the pan and saute the arugula in the pan until it begins to wilt.
  7. Remove the plate from the oven and top with the arugula. Arrange the pieces of avocado and cucumber over the arugula and top with salsa.
  8. Serve immediately.

Notes

This is not a difficult recipe to make, once you get the hang of it. The heated plate is important as the thin egg pancake will cool quickly on a cold plate. Amounts are approximate, so adjust them to your liking. You can substitute egg whites for the eggs if you desire. I prefer a salsa that has lemon or lime juice in it rather than vinegar, so read your ingredients when you buy the salsa. If you are cooking for more than one, it might be easier to have a separate skillet to saute the arugula.

Nutrition information

485.35 kcal
38.14 g
11.46 g
18.09 g
22.24 g
8.67 g
5.41 g
715.03 mg
0.39 g
351.21 mg
Nutrition label for Fritatta with Avocado, Cucumber & Arugula
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https://karneyfamilyrecipes.com/2019/01/25/fritatta-with-avocado-cucumber-arugula/
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Jul 142018
 

Here’s a potato salad that makes use of summer vegetables and is lighter than traditional potato salad and should hold up better in the heat because it contains no mayonnaise or eggs. It’s also delicious! I found the basic recipe idea on Food Network and modified it for my tastes. It features Castelvetrano olives which have become a favorite with me.

Summer Potato Salad With Tomatoes and Olives

Rate this recipe
1 ratings
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
1 hour
Yield: 12 Servings

Ingredients

  • 2 pounds small red-skinned or multi-colored potatoes, cut into bite-sized pieces.
  • 1 ¾ pounds Roma tomatoes, seeded and chopped
  • 4 stalks celery, diced
  • 1 cup Castelvetrano olives, pitted and quartered lengthwise,
  • ½ Red onion, sliced thin
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup Champagne or white wine vinegar
  • Freshly ground pepper
  • 1/4 cup fresh basil, coarsely chopped
  • 1/3 cup chopped fresh chives

Instructions

  1. Place the potatoes in a large pot; cover with water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10 more minutes. Drain the potatoes and rinse; let cool 15 to 20 minutes.
  2. Whisk the olive oil, vinegar, 1 teaspoon salt and several generous grinds of pepper in a medium bowl.
  3. Mix the potatoes, tomatoes, onion, olives, and diced celery in a large bowl and drizzle with the vinaigrette.
  4. Scatter the basil and chives over the salad and season with salt and pepper to taste.

Notes

Castelvetrano olives are a lighter, buttery flavored olive, and I would advise that you use ones from the olive bar rather than bottled. Castelvetrano olives are key to the recipe, but if you need to substitute another type of green olive, I would advise cutting back on the amount in the recipe. 

Nutrition information

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https://karneyfamilyrecipes.com/2018/07/14/summer-potato-salad-with-tomatoes-and-olives/
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Jun 092018
 

We have been blessed to live in a friendly and loving neighborhood since the boys were very young, and participated in many picnics and parties with our neighbors. Everyone had their specialty item, and Charlotte Welch always made a pot of Calico Beans, which several of us guys referred to as “Beans to die for.” There were never any leftovers on the beans.

When Char moved to Santa Fe, there were no more beans until she graciously gave us the recipe, which she got from her sister, Jeanne. Char always doubled the recipe, and there were still no leftovers, and I would recommend you do the same.

Now, I’ve never met a recipe that I wouldn’t mess with, and this one is no exception, thus the optional Jack Daniels. I’ve been adding Jack Daniels to my barbecues sauces for years since I picked up the Jack Daniel’s Old Time Barbecue Cookbook while driving through Tennessee, many years ago. It seemed appropriate for this recipe, too.

 

Grandma Jeanne’s Calico Beans

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Prep Time:
20 minutes
Cook Time:
1 minute
Total Time:
21 minutes
Yield: 6 Servings

Ingredients

  • ½ lb. Bacon (diced)
  • ½ lb. ground beef
  • ½ cup chopped onions
  • 1 can kidney beans (light or dark)
  • 1 can baked beans
  • 1 can butter beans (drain half liquid)
  • 1 Tbsp. Vinegar
  • ½ cup catsup
  • 1 tsp. prepared mustard
  • ¼ cup Jack Daniels Whiskey (optional)

Instructions

  1. Cook the bacon in a frying pan, and drain all but a little grease when done.
  2. Add the beef and onions and cook until browned.
  3. Put the browned meat and onions in a bean pot with the beans, draining half the liquid from the butter beans only.
  4. Add the vinegar, catsup and mustard. (Optionally, add ¼ cup Jack Daniels Whiskey)
  5. Bake covered at 350 for 1 hr. Remove the cover about halfway through if the beans are too wet.

Nutrition information

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https://karneyfamilyrecipes.com/2018/06/09/grandma-jeannes-calico-beans/
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Feb 182018
 

Years ago, there was a Soda Fountain/Magazine Shop in downtown Barrington called the Towne Shoppe. I think it had been there forever. There was the typical long counter that you would find in a Soda Fountain along with the requisite round stools attached to the floor with red vinyl cushions. The food was simple, bagels in the morning, soup and sandwiches the rest of the day. I went in almost every morning for a bagel and tea, and would sometimes pick up soup for lunch since it was only a short block away from my studio. My all-time favorite soup was one that they had only occasionally, and that was hamburger soup. It was unique as it was not tomato based, and it wasn’t overly flavored with beef broth as you might find in a beef-barley or beef vegetable soup.

Recently, I was preparing soup for a dinner with friends and thought I would try and replicate it from my 20-year old memory. Unlike my normal cooking experiences when I try to replicate an unknown recipe, which usually requires many attempts and adjustments, I hit this one on the first try. The soup matched my memory of the Towne Shoppe’s soup and my friends raved about it. This recipe will serve at least 12, and you can adjust the amounts of the ingredients to your liking. Enjoy!

Towne Shoppe's Hamburger Soup

Rate this recipe
1 ratings
Prep Time:
1 hour
Cook Time:
30 minutes
Total Time:
1 hour, 30 minutes
Yield: 12 Servings

Ingredients

  • 2 pounds lean ground beef
  • Black pepper to taste
  • 3 Tbsp. olive oil
  • 1 large white onion. diced
  • 1 pound of carrots, cleaned and diced
  • 3 stalks of celery, diced
  • 1 large sweet red pepper, diced
  • 3 cloves of garlic, chopped fine
  • 3 Tbsp. white flour
  • 4 pounds of waxy potatoes (Red or Yukon Gold), diced
  • 32 oz. beef stock or broth
  • 64 oz. chicken or vegetable stock or broth.
  • 1 pound turkey Kielbasa sausage, sliced
  • 1 pound frozen corn
  • 2 tsp. thyme (French thyme if you have it)
  • Salt (to taste)

Instructions

  1. Brown the hamburger in a skillet, sprinkle liberally with black pepper, drain any excess grease, and transfer to the soup pot.
  2. Add the oil to the skillet and then add the onion, carrots, celery, pepper, and garlic. Sprinkle with black pepper. Saute the vegetables over medium heat until they start to soften and the onions become translucent.
  3. Lower the heat, and sprinkle the flour over the vegetables and mix in with your spatula. Keep scraping the bottom of the pan to keep the flour from burning.
  4. When the flour starts to brown and is absorbed into the oil, add the vegetable mixture to the soup pot.
  5. Return the frying pan to the heat, turn it to medium high, and deglaze the pan with about a cup of broth. Scrape the pan to remove the fond and add the mixture to the soup pot.
  6. Add the potatoes to the soup pot, and then the broth. Turn the heat under the soup pot to high and bring it to a boil, stirring frequently. When it boils, lower the heat to a simmer.
  7. Set the bag of corn out to thaw a bit. While the soup is cooking, add a little oil to the frying pan and lightly brown the sausage.
  8. When the potatoes are almost done, add the corn, sausage and the thyme.
  9. Taste the soup and add 1 tsp. salt at a time until it has the desired saltiness.
  10. Adjust the other seasonings if necessary.
  11. Serve when the corn and sausage are heated through.

Nutrition information

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https://karneyfamilyrecipes.com/2018/02/18/hamburger-soup/
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