check out the new ad for DAVIS DUST!

This is a new ad for my Spice - DAVIS DUST.  I will be transitioning more videos to this blog including some cooking videos. Let me know what you think of this first one!  

If you have questions or would like to see a particular recipe demonstrated let me know in the comments section.  You can also go the website and send me an email  www.vegaswesgourmet.com

Now that I have recovered from the recent surgery I will be doing posts.  Thank you for reading!

CURRY LENTIL SOUP WITH POTATOES AND SPINACH

CURRY LENTIL SOUP WITH POTATOES AND SPINACH

© Wes Davis 2013

 Just created this recipe this evening. 

I russet potato – peeled and diced

2 stocks of celery – diced – about 1 cup +/-

1 yellow onion diced

1 carrot peeled and diced

4 cloves of garlic - minced

1 tablespoon of Olive Oil

½ teaspoon ground Cumin

½ - 1 Tablespoon of Madras Curry – or any good curry powder

1 cup of lentils – rinsed and drained

1 cup of vegetable broth

1 bay leaf

2- 3 cups water ( you can also use chicken broth if you like. Use Vegetable broth if you want Vegan)

Fresh or frozen spinach

Put the oil in the bottom of a large stock pot.  Add the veggies and sauté for about 5 minutes or until they begin to soften. 

Add the Cumin and the Curry Powder and stir to coat the veggies.  Cook for another 2 minutes to give the spice time to heat. 

Deglaze with the vegetable broth and then add the lentils, bay leaf and the rest of the water or broth.

Cover and simmer or 3- 45 minutes until the lentils are cooked and soft.  Add the spinach to your liking and cook until it wilts if using fresh.  Or until the frozen is heated through.

Serve with some sourdough bread.

Carnitas Chili

For Cold Winter Nights - a special recipe for my meat eating friends!!

Carnitas Chili

© Wes Davis 2013

Olive oil

2 pounds pork butt - cut into equal sized pieces

2 onions – rough chopped

3 cans green chilies – mild

Davis Dust **

6 cloves of garlic - peeled – fine chopped or use a garlic press

1 cup chicken broth

Seasoning

2 tablespoons of chili powder

1 tablespoon of Cumin

Dried chili flakes – optional

1 #10 can of diced tomatoes in juice

2 cans black beans – drained and rinsed

Tomato paste

Heat oil in Dutch oven on top of stove.

Rinse and then pat dry the pork.  Dredge in Davis Dust and then brown in the Dutch oven.  Make sure that all sides are browned.  Remove the meat and add the chopped onions.  Cook for a few minutes and then add the chilies.  Stir and then deglaze the pan with the broth.  Put the pork back in, cover and then put in a 275 oven for 4 hours.

Take the Dutch oven out and let the meat rest for 15 minutes.  Skim any visible fat from the juices and then add the seasoning.  Stir to combine.  At this point the meat should fall apart.  Using two forks shred the meat in the pan.  Add the beans and the tomatoes.  Stir and cover the pot.  Cook in the oven for another 45 minutes.  Remove and add the tomato paste if needed to thicken.

 ** DAVIS DUST  is my own special seasoning.  You can order it on line at vegaswesgourmet.com

Veggie Pizza

This is a version of a White Pizza that fits with the diet choices I made recently.


Make or buy your favorite pizza dough.

Preheat you oven to 450 degrees. 

Place your dough on your work surface and roll or stretch to the desired shape. I like a more rustic look so I usually free form.

Top with either your home made or store bought  marinara sauce.  Then add

4 - five cloves of roasted garlic -  I squeeze them out so that they cover  as much area as possible

4 - 5 ounces of  frozen spinach - thawed and the excess water squeezed out

Sliced mushrooms

sliced Red Onions

OPTIONS

you can also add sliced veggie meatballs or other veggies that you like.
I don not use cheese but I will add some grated Parmesan to the top

For meat lovers add some chicken or turkey as alternative to the more processed meats like pepperoni.

Place your pizza on a baking sheet and cook for 10 minutes or until the crust is browned and the veggies are cooked.

Beans And Rice

            Beans and Rice

Very often you will find a recipe for this combination.  In this version it follows the dietary guidelines I spoke about yesterday.  However you can add any kind of meat you wish.  I often make this and then use it a filling for Vegan Burrito. 

1/2 white onion      

1.2 green peppers

2 – Stocks of celery

1 – 2 cloves of garlic

Rough chop all of the above and put in a food processor.  Pulse until they are a fine dice but not a puree.  Place all of the mixture in a cold nonstick skillet and then turn on the heat to medium.  You do not have to use any oil – the moisture from the vegetables and the nonstick skillet will keep them from sticking.  Cook until the mixture is translucent and slightly brown. 

Add

1 can of diced tomatoes – including the liquid

1 can of black or red beans – drained and rinsed

1 package of taco seasoning OR add your own blend

Cook for 5 – 10 minutes.  Taste and adjust the salt

Combine with cooked rice for a filling or set on the table with cooked rice.

Meat variations

Once the vegetables are cooked add your favorite meat and then add your seasoning.  Cook for 5 minutes before you add the tomatoes and the beans.

SOME CHANGES IN THIS BLOG

My apologies for not posting since November, I had some health issues.  On Christmas day I had to go the ER.  It was found that I have a minor and reversible blockage in one of my arties going to my heart.  I spent several days in the hospital doing tests and getting lab work done.  I am happy to report that I am doing better and will soon have a procedure to correct the blockage.  Needless to say my attention has been on getting well and I have neglected this blog.  I am sorry for that and will start regular posts.

When I was in the hospital I found that my cholesterol was very good!  That is the good news.  I have always used olive oil and butter and paid attention to all the “good” fats etc.  The bad news is that I still had a buildup of plaque that lead to the failed stress test.  Since discovering all this I have changed how I cook and I eat.  So there will be some changes in the blog and the recipes.  HOWEVER, I am not the food police and do not think I or anyone else has the right to dictate what you read or eat. 

The Changes

I read the book Prevent and Reverse Heart Disease by Dr. Caldwell Esselstyn.  It did change how I eat and I have lost over 25 pounds since January.  I will include recipes that follow that book.  In essence those recipes will follow these guidelines with some rare exceptions.

Eat nothing that has a face or mother.  Eat no fish, meat, poultry or dairy.  Eat no fats or oils.  Eat only plant based menus.

I will also post good recipes that do not follow those guidelines.  It is up to you the reader to decide which you want to try.

Here is my first recipe for you to try.

OVEN FRIED POTATOES

 Peel a large Russet potato.  Slice a portion of the bottom off and then use the flat side for the potato to rest on while you cut it.  Slice the potato into planks, and then cut he planks into the fries.  Put all of the pieces into HOT salted water and soak for about 5 minutes.  Preheat a convection oven to 425 or a regular oven to 450.

Drain the potatoes and put on a paper towel and rat dry.  Take a clean and dry baking sheet and spray with a nonstick spray.  Once the potatoes are dry sprinkle with DAVIS DUST or another low sodium spice (You can also skip this step).  Place the potatoes on the baking sheet in a single layer.  Cook for 10 minutes – then take them out and turn over using a spatula.  Cook for another 8 minutes or until they are brown.

Notes:  Putting the sliced potatoes in the hot water will leach out a lot of the starch and they will not stick.

Holiday Recipe

CECELIA’S BEST DINNER ROLLS

(c) Wes Davis 2010

Mom made these every special occasion like Thanksgiving or Christmas dinner. They are an overnight or “Ice Box Roll”. Very popular in the 1950’s and 60’s.

INGREDIENTS

2          packages of yeast

1/3       cup warm water

1          Tablespoon sugar

Combine and dissolve yeast and sugar. Set aside to proof

Scald together and set aside:

1          cup milk

2          teaspoons salt

1/3       cup sugar

¼         cup shortening

Once combined cool to lukewarm and add yeast mixture.  Then add

4          cups of flour

2          large eggs – whisk before adding

Mix until smooth.  Cover with plastic wrap and pace in refrigerator overnight.  In the morning put enough flour on a board to knead the dough adding more until the dough is stiff enough to roll out.   Divide the mixture in half putting one back in the refrigerator while you work on the first one.  Roll very thin and brush with melted butter.  Roll up jelly roll style and cut into 1 inch pieces.  Put pieces in greased muffin pan and cover. Let rise for 2 hours at room temp.  Shape rolls and bake in a preheated 450 oven for 10 minutes.  Repeat with other half of dough.  

Shapes - for Parker House Rolls – roll out ½ inch thick and cut with a round biscuit cutter. Brush top with melted butter and then take the back of knife and fold 1/3 over. Bake as directed.

Crescent Rolls – cut dough in triangles and roll toward point.  Bake on greased cookie sheet.

Cloverleaf Rolls – roll the dough in your hands to small balls.  Put three into greased cups of cupcake pan. Brush tops with butter and bake.

Regal Chicken Salad

This is another of the recipes I found in the treasure trove of the old recipe box


4  Cups diced cooked Chicken
1  4 oz. can of pineapple tidbits - drain and reserve the juice
2 Cups Seedless Grapes - sliced in half
1 Cup Chopped Celery
2/3 cups chopped nuts - use peanuts or cashews
1/4 teaspoon dried tarragon
1  Cup Mayonnaise
2  Tablespoons Lemon Juice - Fresh not that icky bottled type!
2 Tablespoons juice from pineapple

combine the chicken, pineapple, grapes celery, and nuts.   In a separate bowl combine the rest of ingredients and whisk until smooth.  Fold into the chicken mixture.  chill for at least one hour - serve in lettuce cups

More Heirloom Recipes

I have not made this one yet. But it seems like a good one.  It is a Hot Dish - just in time for cold weather

CHOP SUEY HOT DISH

1 1/2 pounds of veal and pork steak ( I think you could use chicken or other meats instead. WD)
1 large onion diced and browned
2 cups celery - diced
1/4 cup green pepper diced
1 can mushroom soup
1 can cream of chicken soup
1 can of sliced mushrooms ( I would use fresh - they did not have access to fresh mushroom in the winter in Idaho)
1 1/2 cup liquid - ( I would use chicken broth)
 3/2 cup of uncooked rice
1 cup of cashews

Mix all of the above and put in a casserole dish. Bake in 325 oven for two hours.

Heirloom Recipes

I will be posting some Heirloom recipes that I found in an old cookbook use by my Maternal Grandmother. She was a fabulous cook. I wish I had more of her recipes but like so many of that era she never wrote them down

.

LORRAINE’S SUGAR COOKIES

1 Cup Powdered Sugar

1 Cup White sugar

1 Cup of Crisco Oil

1 Cup of Margarine

2 eggs

 1 tsp. vanilla

4 cups and 4 tablespoons of all-purpose flour

1 tsp. salt

1 tsp.   soda

1 tsp. Cream of Tartar

Mix all ingredients in the order listed and roll in to small balls.  Press flat with a glass dipped in sugar.  Bake at 350 until lightly browned.

Not sure who Lorraine was but an interesting recipe!

Spaghetti

Spaghetti

This is an updated quicker recipe than other I have posted.  But it is very good!

1 ½ pounds of ground beef

1 onion – diced

5 cloves of Garlic

1 Tablespoon of dried Oregano

1 Tablespoon of dried Basil

1 teaspoon red chili flakes

1 28 oz. can of diced tomatoes in juice

1 6 oz. can of tomato paste

½ cup of red wine or water

4 bay leaves

Kosher Salt - to taste

1 teaspoon sugar

Rind of parmesan cheese – or ½ cup grated parmesan cheese.

In a large heavy bottomed pan that has a lid – could a frying pan or Dutch oven etc. – put the onions, garlic and ground beef.  Break up the beef as it cooks.  Brown the beef and then drain off any excess fat.  Return to heat and add the spices.  Cook for about 3 minutes to wake up the spices.  Then add the rest of the ingredients.  Scrape up any brown bits and bring to a simmer.  Then add the cheese.  Cover and simmer for at least 1 hour.  Taste of seasoning and adjust.  For thicker sauce let it cook over low heat longer.

Serve with your favorite pasta

Great Fall Meal

Today I made my Potato Bread recipe and thawed out some of my Southwestern Potato Bisque soup.  What a wonderful combination!  Both recipes are here on the blog.

so what is your favorite Fall meal?

English Muffins

I just made homemade English Muffins.  WOW they are great!  Here is a link to the recipe on King Arthur Flour

http://www.kingarthurflour.com/recipes/english-muffins-recipe

TIP I used Cream of Wheat  (Farina) instead of cornmeal - works great and I had that on hand.

Give it a try!!

More Sourdough Bread Tips

As some will know who read this blog - I make bread every week. I do that because I like the taste, texture and economy of homemade bread.  When you have to pay $3- $5 for a decent loaf in the store it is time to make bread! I have been working for months on different Sourdough recipes.  Here is today's tip.


Sourdough can get dry quickly. Especially in the desert.  In order to make it last longer I have tried several different methods.

1. Mashed potatoes - basically i adapted my Potato Bread Recipe. works OK and the texture is fine.

2. Milk - must be scalded and then cooled.  It was alright but not my favorite

3. Dry Milk -- better - but but it does slow the rise.  Allow LOTS of time for proofing

so far no clear winner. I will keep trying and let you know.  If you have a suggestion please let me know.


Starters I use one from King Arthur flour. Works great!  I also use their instant yeast which is amazing. And yes I do yeast to my sourdough.

So what is your favorite bread recipe??

Quick and Tasty Omelet

Do you have a left over Baked Potato?  If so this is a great way to use it.


Folded Omelet

I small baked potato - cooled
3 eggs
1 Slice American Cheese
1 Slice Pepper Jack Cheese
1/ 4 teaspoon Ground Cumin
1/4 teaspoon Garlic Powder
salt and pepper to taste

Peel off the skin of the cold baked potato and dice into small pieces.  Heat and pan and add oil.  When the pan is hot put the potato in and saute for a few minutes.  Add the Cumin and Garlic powder.  Stir or Flip the potatoes to cook.

Beat the eggs until light yellow and add 1 teaspoon of water or milk.  Water will make the omelet puffy and the milk will make it more tender.    Once the potatoes are hot pour the eggs in the middle of the pan.   LE the eggs start to set.  Then tilt the pan and lift up the edges with a silicone spatula to allow the eggs to run underneath.  Once the eggs are almost cooked add the cheese and place under a hot broiler until the omelet is cooked and starting puff up.  Remove the pan. Using the spatula, fold the omelet over and slice onto your plate.  Garnish with Salsa and sour cream.

You can also add some onions if you like.

Pot Roast

I have written many  times about Pot Roasts. I still get questions about how to do them and how to make sure that they are tender and juicy. So here is refresher course in time for Fall and Winter meals.

The most important thing to remember is low and slow.  Pot Roast is usually a tough cut of meat with lots of connective tissue which needs to break down. That takes a low heat for a long time.

Next BROWN the meat!!  Sear on all sides for a great taste and wonderful gravy.

Add veggies to eat during the last hour.

This recipe is from the first cookbook

POT ROAST

The important thing about a pot roast is the technique. Once you learn how to cook a good pot roast you can adapt the method for a myriad of other recipes.  This technique is braising.

TIP: BROWN THE MEAT! DO NOT PUT THE MEAT IN THE PAN IF IT IS WET OR THE PAN IS NOT HOT.  BROWNED FOOD TASTES BETTER!

INGREDIENTS

Chuck Roast - 4 – 6 pounds

Kosher Salt                             Pepper

Olive Oil

1-2  Onions                 2 cloves of garlic – minced or pressed

2-3 carrots                  

Beef broth 2 – 3 cups – hot

Bay leaf

Spring of thyme

Heat the pan (Use a good Dutch Oven or one with a lid that is oven safe)

When the pan is hot add the olive oil. Wait a few seconds for the oil to heat.  Make sure the roast will fit and that it is DRY.  Salt and pepper the roast and put the season side down.  If you do not hear a good sizzle, the pan was not hot enough.  Leave the meat to cook on the first side for at least 5 – 10 minutes. Salt and pepper the meat on the side that is not cooking.  Prepare the rest while you wait.

Peal the carrots and cut each one into six pieces.  Rough chop the onion.  Turn the meat over and brown the other side.  Once the meat is browned take the meat out of the pan set on a plate while you add the carrots and onions.  Cook the carrots and onions for at least 3 – 5 minutes and then add the garlic. Add the meat back to the pan along with any juices that have accumulated.  Slowly add the beef broth until the meat is covered.  Add the bay leaf and the thyme.  Cover the pot and put it in a 275 over for at least 3 hours.  The longer the better.  When you are ready to serve, take the meat and vegetable out, retrieve the spices and make the gravy,

Pot Roast Gravy

3- 4 ounces butter

3- 4 ounces flour

Make a roux by cooking the butter and flour in small skillet over medium heat until the raw flour taste is gone.  Taste the liquid from the pot roast.  It may need to be reduced.  One you have done that, slowly add the roux to the hot liquid while whisking to make sure there are no lumps.  Taste gravy and adjust for seasoning.

Pork Roasts

In the fall Pork is usually lower in price than Beef.  That is true this year. Also Pork is a lot leaner than it used to be so it can be a good choice to lower your fat intake and still have some flavor.  I just bought a nice Pork loin.  It was huge!! So I divided it into three smaller roasts.  The first one I cooked Sunday - that recipes follows.  However I will take one of the left over uncooked roasts and cut it into boneless pork chops.  The other one I will keep for smoking and making great shredded pork or just eat it as a roast.

Here is the recipe


2 - 4 lb boneless Pork roast
DAVIS DUST
2 oz of apple juice or water

Preheat the oven to 350

Rinse the Pork and pat dry.  Set it in a small roasting pan with the fat cap up. Sprinkle with DAVIS DUST and rub some on the ends too.   Add the apple juice to the bottom of the pan.. Cover with foil being sure to tent so that the foil does not touch the meat and it is sealed around the edges.

Bake for 1 hour or until the temperature is 145.  don;t overcook or it will be tough.  Remove form oven and let it rest for 10 minutes.  

NEW RECIPE!

I had to take some time off. I know it has been a long time between posts. But this blog is not set up to make money only to help.  I had to attend to some personal business.  I will start regular posts again.

Here is new recipe I just created for the second cookbook.

SOUTHWEST POTATO CHEESE BISQUE

© Wes Davis 2012 – all rights reserved

This is a variation of the recipe in the cookbook.  I have added some tips and steps to make it easier.

4- 8 small to medium potatoes

1 medium onion

5 stocks of celery

8 cups of water

1- 2 tablespoon of chicken base (I use Better Than Bullion –it is a great product and is available at grocery stores)

Peel the potatoes and rinse.  I use this size so that they fit through the feed tube of my processor.  Slice using your processor so that all the pieces are the same thickness.  Put in a large stock pot and add 7 cups of water.

Dice the onion and celery using the large blade on your processor and add to the pan.  Add the last cup of water to make sure that everything is covered by at least 1 inch of water.  For thicker soup at the end use less water.

Cook for 25 minutes on medium.  It just needs to simmer.  Check the potatoes – they should be tender but not mushy.  If you need to cook longer to get that result just add some more time and maybe some more water.  Since we did not rise the starch out you will notice that the soup is already taking on a thicker consistency.

Then add:

1 ½ Teaspoons of Cumin powder

4 - 4 oz. cans of diced green chilies you can also use whole and puree them

1 – 2 cups of Half and Half (what you thought this was going to be low fat??)

1 8 oz. package of cream cheese

4 cups of shredded sharp cheddar I use white cheddar which makes the soup white rather than yellow cheddar but either will work

Mix and bring back to a simmer.  Using an immersion blender, blend the soup until it has the consistency of a bisque.  Taste for salt and pepper and adjust.  Serve with chopped green onions to top.

TIPS:  Try using a good white cheddar – I used Cougar Gold from the University of Washington.

If you want a really thick soup, add some left over mashed potatoes at the end.  Or use less water to cook the potatoes.  You can also use more cheese.

Using Dry Milk in Bread

The advantages of using dry milk in bread baking

As readers will know I have been doing a lot of experiments with different types of bread.  In some the recipes call for milk.  If you use regular milk you have to heat it to kill off some of the enzymes.  If you do that and then add it too soon before it cools to lukewarm, it kills the yeast.  That is one reason that professional baker use dry milk.  While there are many types on the market that can be costly, I find that regular fat free dry milk to work just fine.  The addition also helps with the rise and helps to keep the bread moist.

If your recipe calls for water that is fine. Just add about ½ cup of the dry milk with the flour.  If you recipe calls for milk – use the same amount of water and add the dry milk to equal the wet milk

Give it a try. I think you will see a difference in texture and how long the bread stays moist.

Better Sourdough

As many who read this blog know I have been working on Sourdough bread recipes.  In the course of that I have had some spectacular success and terrible failures!  It goes with the territory when you are experimenting with new recipes.  Here is the latest recipe

BASIC SOURDOUGH

This recipe uses milk and butter to add moisture and keep the bread fresh longer.  Normally sourdough has no dairy but this is an experiment.  Please let me know how you like it!

1 Cup of milk – I used 1% in my recipe but you can use whatever kind you like.

½ Cup of water

2 Tablespoons of butter

1 Tablespoon of sugar

1 Cup of Fed Sourdough Starter

1 Tablespoon of salt

5 Cups of flour +/-

2 ¼ Teaspoons of Instant yeast

Microwave the milk for 90 seconds.  Remove and add the cold butter to melt.  Set aside and let cool until it is lukewarm.  (I did not wait long enough one time and the mixture was too hot.  It killed the yeast and the starter!  Better cooler than too hot!!)

When the liquid is cooled – put in the bowl of a stand mixer and add the water, sugar and the starter.  Mix to dissolve the sugar and loosen the starter.  Add the yeast.

Add three cups of flour and put the salt on top.  Turn on the mixer and mix the dough for about 2 minutes.  Stop the mixer and add 1 cup of flour.  Knead for 3 – 4 minutes.  Then add the other cup of flour if needed.  If you are in a damp climate you may need more.  I always let the dough sit for about 5 minutes so the flour can absorb the liquid.  If the dough is sticky then add a little flour at a time until you have the right feel.  Sourdough will absorb liquid differently than regular yeast bread.  I knead mine about 5 – 7 minutes more at this stage.  The dough should clean the sides of the mixing bowl and be smooth and elastic not sticky.  Too much flour will give you a dry loaf and too little will not give the bread the structure needed to rise properly.

Put the dough in a bowl that has been oiled and turn to coat the top.  Cover with plastic wrap and put in a warm place to rise.  (I use my oven with the light on.  I also put a bowl of hot water underneath to add more moisture to the oven.)  The dough should double in size in about 1 – 2 hours depending on the conditions.  Punch down and form two loaves.  You can make them round or use loaf pans.   Let the bread rise until almost doubled again. 

Preheat the oven to 400.  When the oven has cycled twice put the bread in and mist the oven with water.  Close the door and bake for 30 minutes or until the bread is light brown.

TIPS – make round loaves divide the dough in half and shape.  Place them on baking sheet that is covered in parchment paper.  Just before you place in the oven – take a VERY sharp knife and make slashes across the loaves. 

Sourdough may not rise much on the second rise.  That is normal but the taste is great!

For crisp crust spray the loaves with water just as they go in the oven.  You can also add water to a hot pan on the bottom of the oven and close the door.

If you want to use an instant read thermometer the internal temperature will be 190 F when the bread is done.  Adjust to  your taste.