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Potluck Baked Beans, such a simple name, these are so good!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This easy and frugal dish is more than just good, it is so good it fits into many different categories and is tagged with many of the labels, including "Terry's pick".

Terry made this dish along with three other dishes the other day, you know that day, the day when I came home from work and walked into a house filled with delicious aromas.

And then sat down to a nice dinner, with absolutely no work on my part, ahhhhh. Very nice after a long day at work and commute home. On many days this girl is a very lucky woman.

Easy and delicious slow cooker beans
Potluck Baked Beans

I was (very) remiss in getting only the one photo, but don't let that stop you from enjoying this dish of baked beans with apples and bacon. 

Potluck Baked Beans
adapted from: Fix and Forget It, new cookbook
serves 6-8

6 slices bacon, chopped
1 c chopped onion
3 - 11 oz cans pork and beans, 2 cans drained and 1 can do not drain, see note below 
1/2 c brown sugar
1 T molasses
1 T apple cider vinegar
1 apple, chopped (do no peel)
1 T prepared mustard (yellow ballpark-style)
1 1/2 t Worcestershire sauce
1/2 c ketchup 
dash of hot sauce

Saute bacon in a skillet until beginning to brown, drain excess fat, add onions and continue cooking until golden brown. 
Scrape the onions and bacon into the slow cooker, you may drain off excess fat again if desired. 
Add rest of ingredients, stir well. 
Cook on low for 4-8 hours, these beans are very adaptable to your own needs for a picnic or potluck.

Note: use an equivalent amount of beans by weight if you do not have the 11oz side. Err on the side of too many beans by weight,  rather than less or this dish might be too sweet for your family.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!



this post shared with:
see ya in the gumbo @ ms enplace
hearth and soul @ 21 century housewife
weekend cooking @ beth fish reads


10

Creamy Corn, the easiest side dish in the world!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We are in the throws of semi retirement, ah but only for one of us! Terry is gearing down for retirement with part time work, for fun. Yes that is right, when one reaches retirement, one can actually have a job for the fun of it..........and in a few more years, I can stop being envious and start having my own fun!

What if anything does this have to do with cooking or eating or anything else related to food, you might be asking. Well let me explain. Since this man has some open time during this gearing down thing, he has been spending it in the kitchen (among other chores like gardening and wood splitting) cooking.

One of the purchases we made after the holidays last year, was a triple crockpot cooker. While we did not think it through in the process of being in the store and happily overwhelmed with the idea of making three (yep, count 'em) meals at once, the truth is, this unit is smaller than needed for main dishes. These crocks are only 2 quart in size.

Turn that man loose, and the whole house was filled with such good smelling food when I got home from work!

But, never fear. This cooker set up is perfect for side dishes. I have always thought the 4 quart crocks were too big for side dishes, unless you were cooking for an army. Side dishes have been a bit of an elusive problem for me anyway. I have always been really good with the main course, and desserts of course. Yet sides have to some degree been the last thing I think about and often I serve the same tired plate of crisp vegetables, bowl of mashed potatoes and platter of steamed broccoli.......Ha, with help from my husband, I think those days are over.

Creamy Corn, the easiest side dish in the world!

Creamy Corn
adapted from: Taste of Home Casseroles, Slow Cookers and Soups
Serves 6

3 cans corn (15-16 oz each) drained
1 8 oz block of cream cheese
1/4 c butter (1/2 cube) diced
1/2 t garlic powder
1/2 t salt
1/4 t pepper

Combine in a 3 qt slow cooker (we used the 2 qt with success) and cook on low 4 hours. Stir well before serving.


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!



this post shared with:
cook your books @ kitchen flavours
weekend potluck @ country cook
see ya in the gumbo @ ms enplace
4

Panzanella or don't waste that delicious bread!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Last Friday when I got home from work, my dear husband had picked up a few things at the market. For some time now, we have been off our preferred Sunday sessions, which will (soon I am hoping) include homemade bread. As such there has not been a rustic loaf in sight. One of the items he picked up was a delicious olive bread.

This weekend was a blur, we each came down with the summery cold going around. Not only, not fun. It is also not productive. Not much got done outside, and cooking not at all......After work today I knew we needed something easy, fast and asking for what was on hand, the last thing I want to do after work, is go to the market.................

Panzanella, Italian Bread Salad with Tomatoes and Vinaigrette
Panzanella

Panzanella
adapted from: No Time to Cook, 20 Minutes or Less
serves 4-6

4 oz dry bread, cut into cubes
4 plum tomatoes, diced
3 T olive oil
2-3 T red wine vinegar
1/4 c chopped fresh basil OR 2-3 T prepared pesto
1 clove garlic minced
1/2 t salt
fresh ground pepper if desired


salad greens for serving, if desired
protein source if serving as a main course, if desire


Add tomatoes and bread to a large bowl, add remaining ingredients, toss well. Let rest 10-20 minutes. Toss again before serving.

To serve, add a handful of salad greens to a plate, top with the Panzella.

 Enjoy!

I have a few more earmarked for those busy days ahead. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
cook your books @ kitchen flavours
hearth and soul @ premeditated leftovers
simple supper tuesday @ hun what's for dinner
home acre hop @ prudent living
using leftovers @ carol's chatter

5

Black Bean and Mango Salad

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Cooking has always been enjoyable to me. Yes, there has been periods in my life when cooking or more importantly canning and preserving were overwhelming, like in the days when I did it all. When my children were young, I canned all our fruit, jam, pickles and made our own bread. At that time, going to the market meant only one thing, stocking up on flour, sugar, dairy and meat, because everything else we needed was already in our pantry.

Food choices have also changed. When cooking for a family, many things must be considered, primarily who does not like what. In the past few years, exploration has been the theme. Exploring all those flavors and combinations never tried before.


Fast forward 40 years (wow, where does it go?) and cooking is still fun, especially with my husband right there to join in! Last night we cooked for the first time in our new kitchen, and this is what we made.......

A delicious combination, fruit and beans in a quick to make salad.
Black Bean Mango Salad

Black Bean and Mango Salad
adapted from: Mark Bittman's Kitchen Express via Sidewalk Shoes

1 can black beans, rinsed and drained OR 1 1/2 c cooked black beans
1 large mango, diced
1/2 red pepper, diced small
2-3 scallions sliced thin OR 1 rounded T minced red onion
juice of 1 (large) lime
2-3 T olive oil
a small amount of minced fresh chili OR dash of hot sauce
salt and pepper to taste
1/4 c cilantro leaves, left whole

Combine, taste for correct seasoning, enjoy.

Serves 3-4

We served this salad alongside beef tacos, for a lovely and spirited meal.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


this post shared with:
simple supper tuesday @ hun what's for dinner?
cook your books @ kitchen flavours
hearth and soul @ premeditated leftovers
wfmw @ we are that family
3

Herbed Summer Hummus

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

staffmeals from chanterelle

I am excited to begin cooking from this book. It is all about good food, cooked with skill and appreciation, and then served with pride. Today we are making Herbed Summer Hummus.

Upscale your hummus!
Herbed Summer Hummus

Herbed Summer Hummus
adapted from:  staffmeals

1 can 15 oz chickpeas, drained - with 1/2 c of the liquid reserved
1/2 c tahini
juice of 1 lemon (about 3 T)
2-5 cloves garlic - peeled - use 2 if you like garlic, 5 if you love it!
1 bunch fresh chives
1 c (loosely packed) flat-leaf parsley leaves
coarse salt and fresh pepper - I started with a rounded 1/2 t salt and a few grinds of pepper

extra virgin olive oil
sweet Hungarian paprika

Warm toasted pita bread pieces
Sweet red pepper squares


Combine chickpeas, reserved liquid, tahini, lemon juice, garlic, herbs, salt and pepper to taste in the bowl of a food processor. Process until smooth, scraping down sides as necessary.


Taste and adjust seasoning if needed, including adding that last clove of garlic if you started out with only 4. Process if needed. Chill until serving time.

Hummus and Red Peppers

To serve, spread the hummus on a serving platter, drizzle with olive oil, then top with a dusting of sweet Hungarian paprika. Serve with red pepper squares and warm pita bread pieces.

Makes 3 cups


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
cook your books @ kitchen flavours
hearth and soul @ premeditated leftovers
tuesday garden party @ an oregon cottage
full plate thursday @ miz helen's
fabulous frugal thursday @ a life in balance
weekend cooking @ beth fish reads
wfmw @ we are that family


8

Angel Biscuit Dough, Recipe rewind because some things are too good to miss!

This week has been a tough one. My computer at work has been down all week, due to a broken connection between the building on my campus. While the part has been ordered, it has not arrived, for installation. That leaves me in the middle of no computer and deadlines, some state and some federal.....oh my gosh, can the week just be done already?

On the home front, I am feeling better, thankfully. And I am beginning to feel like cooking as I return to eating foods that were offensive to my digestive system during the healing process. Not feeling well and cooking, do not as it turns out, go hand in hand.....

Let's talk about this recipe, you will want to make this, to keep in your refrigerator and/or freezer. Not only is it delicious as simple biscuits, it has many adaptations that will add deliciously to your summer meals when time is short, but hunger is long!

This recipe for Angel Biscuit dough is a re-post. Let's revisit, shall we.....

You know you have a good cookbook when it is no longer pretty and like new. It most likely has a food drip/stain on the jacket cover and probably has handwritten notes on your desire to make a recipe again. That, is this book.

I call a book like this beautiful, because it is used and appreciated. Tattooed if you will, with the living of life in a busy kitchen, while helping to feed the family and friends that drop by.



This book contains some great recipes including our favorite Banana Bread, that as you can see, has been adapted for our personal tastes and style of cooking.



But for now, lets talk about Angel Biscuit dough. Angel Biscuits came before tubes of biscuit dough found in the dairy case at your favorite market. These biscuits are baked from a dough made up ahead of time and stored in the refrigerator.

Angel Biscuit dough is convenient like tube biscuit dough, only it is homemade, with your choice of ingredients. Think "Monkey Bread", scones, quick dough pizza, biscuit topping for pot pie or fruit cobbler. And my favorite, Stacked Cheese Biscuits.
If a recipe calls for tubes of biscuit dough, you can make it with Angel Biscuit dough.
The finished dough can be stored for up to 7 days, and frozen for up to 1 month.

Angel Biscuit Dough
adapted/made from: The Wooden Spoon Bread Book

the intro:  Angel Biscuits are a Southern Specialty. The dough, risen by both yeast and quick leaveners, produces a very light biscuit. The mixing can be done ahead of of the baking to suit your schedule. 

To soften yeast, in a small container combine,


3 T warm water
1 scant T (or 1 packet) active dry yeast


let yeast stand while preparing the dry ingredients. In a large bowl, whisk together:

5 c unbleached flour
1 T baking powder
1 t baking soda
1 1/2 t salt
1/4 c sugar
It worked very well, to whisk together in the mixer bowl,

then to cut the butter into small pieces, drop it into the flour mixture, one piece at a time. Process on low speed until the butter has been worked into the flour mixture.

OR

with a pastry blender or two knives, cut into the dry ingredients,

1 c butter or shortening of choice

make a well in the center of the dry ingredients. Into that well pour the,

softened yeast
2 C buttermilk

Gently mix with a wooden spoon just until dry ingredients are moistened. Just a few turns of the paddle mixer did the trick.


Dough will be soft. Scrape down sides of bowl.





Cover with waxed paper and then a china plate.

Chill for at least 1 hour or longer.



When ready to bake remove enough dough to make desired numbered biscuits. On a lightly floured surface, knead gently two or three times. Roll to 1/2 inch thickness. Cut as desired and bake in preheated 400 degree oven, 12 - 15 minutes or until golden brown. Serve warm.

To substitute this dough for tube biscuits in your favorite recipes, divide the dough into 4 parts. Each part will be equal to a tube of biscuit dough. You can store in the refrigerator, or freezer.

Now that you have dough, what will you make with it? I do believe I smell some Monkey Bread or Stacked Cheese Biscuits in our future, stay tuned!

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!



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