March 2019 - Our Sunday Cafe, the Retirement Edition!
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Bohemian Kimchi

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…

I have been working on ways to add probiotic foods to our daily meals, beyond beverages and yogurt. Fermented vegetables eaten as a relish or side dish are the perfect answer. While I have made sauerkraut in the past, I have always served it hot (cooked, thereby eliminating many of the good bacteria). 

I came across this fun recipe for kimchi and quickly made some up. And we gobbled it down! This is our second batch and fortunately, I did remember to document the process along the way. If you are not a water Keifer family (first, why not?!), and do not want to become one, I am afraid I do not have a substitute...but would encourage you to try water Keifer because it is good not only as a beverage but in many recipes as well. 
Currently, we are using it for homemade jello recipes, which we really enjoy. But that my friends, is a different blog post..... 

For now, let's get busy with this kimchi!

Make Kimchei using your Water Keifer, easy and delicious!
Bohemian Kimchi, so good for you!
Bohemian Kimchi
Adapted from:  fitlife

1 medium (on the large size) head of cabbage or Nappa cabbage
2 T salt

1 bunch (about 12) green onions
4 medium-sized carrots

1 (rounded) T finely chopped fresh ginger
1 t crushed pepper flakes
2-3 cloves garlic minced or equivalent dried

1/3 c – ½ c water Keifer from the first ferment

Chop cabbage, mix with salt, squeezing between hands until volume reduces by half and water pools up in the bottom of the bowl.

Make Kimchi using your Water Keifer, easy and delicious!


Let sit, while preparing the following vegetables:


Peel and grate the carrots,
Clean the green onions, leaving as much of the green ends as possible, cut  into ½ inch pieces,
Peel and finely chop enough ginger for a rounded 1 T measure
Clean and mince garlic, if able to use fresh

Make Kimchi using your Water Keifer, easy and delicious!


Stir the vegetables into the cabbage, mixing well. 
Add the water Keifer, mix well. 
Pack into a large jar, (I am using a wide mouth ½ gallon jar for this batch), pressing down until water comes up above the top of the vegetables. 
Cover with a weight*, so that the vegetables will remain beneath the top of the liquid. then cap lightly for gas to escape, but for pests to keep out!

Make Kimchi using your Water Keifer, easy and delicious!


Let rest on the countertop for 3 to 7 days. Begin tasting after 3 days, when sour-hot-spicy to your liking, place in the refrigerator.

You won’t need to worry about how long this will keep, because it will not last that long! We had our first batch gone in 3 days….


* If you do not have a glass weight for fermenting, feel free to use a large piece of the outside leaf of cabbage, cut to fit the top of the inside of the jar. Fill a small jar (a spice jar works well) with water and use that as a weight to push down the contents in the jar and keep them below the surface of the water. As long as the cabbage leaf is under the brine, it will not mold or rot. 


Now on to the cleanup!

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!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


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Casey's House Dressing a Blue Cheese Vinaigrette & restaurant favorite, made at home.

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…

It started many years ago in a small family run Italian restaurant in sunny California. Pasta covered with fresh homemade sauce, and always a salad of tossed greens. The house dressing was a Blue Cheese Vinaigrette.

To this day it is my favorite, a creamy blue cheese dressing and a tangy vinaigrette combined to make the best dressing ever. The first time I had a salad with this dressing I knew it was a winning way to serve salad greens. Casey had his own "secret" way to make this dressing, but I think I can get close, real close. Trade secrets, they are everything in the restaurant business!

Let's talk salads, shall we? For me a salad needs to be tossed with the dressing, before it is served. A bowl of greens with dressing over the top, is difficult to eat with enjoyment. Usually the dressing is eaten up with the top layer of the salad, leaving naked lettuce and not much excitement at the bottom of the salad bowl.

To my way of thinking, a richly flavored dressing, tossed with the greens, then served up is so much more appealing. Also you don't need to drench your greens in a dressing, when a dressing starts out fresh, vibrant and well flavored, you automatically use less.

Casey's House Dressing, a creamy blue cheese vinaigrette
Casey's House Dressing

Casey's House Dressing
by the seat of my pants
makes approximately 3 cups dressing

1/3 c red wine vinegar
1/4 c olive oil
1 1/2 t garlic salt
fresh ground pepper
2 T fresh minced parsley or 1 T dried
1/2 t sugar
1/2 mayonnaise
3/4 c buttermilk
1 c blue cheese crumbles

Combine all ingredients except cheese crumbles.


Whisk all ingredients except blue cheese until smooth. Add blue cheese, and using a "mashing" motion work cheese into the mixture to break apart some of the pieces.


Decant into a storage jar. Refrigerate.


To serve, toss with fresh greens of choice.

This dressing is also delicious spooned over a platter of prepared crisp vegetables presented as a composed salad for a sit-down dinner, and everyone can help themselves.

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!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


10

The Finest Salad Dressing...

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…

Life is a bit crazy right now, what with 2 houses and jobs and laundry and well you get the picture.


This weekend has been painting and pruning and then tomorrow it is a return to "work" which will be nice, a bit of a rest actually!

But we still must eat and I found this salad dressing recipe in one of my books, it caught my eye because of two ingredients: bay leaves and bitters. I have a fondness for unusual ingredients and bitters really fills that bill. If you have made my version of Penzy's  Bay Leaf Seasoning. you could substitute 1/2 t for the crumbled bay leaves.


The Finest Salad Dressing
adapted from:  The Melting Pot, Food From Many Lands
Height Cooperative Nursery School, November 1961


Combine all ingredients and shake well:


1 c oil
1/4 c vinegar
2 T mayonnaise
1 t sugar
1/2 t salt
1/2 t MSG - I did not use
2 bay leaves gently crushed
1/8 - 1/4 t garlic powder - I used 1/8 t
pinch of oregano
dash of Augostra Bitters


Truth in blogging:  next time I will blend the mayo with a touch of the oil so it is lump free.

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!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

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Simple, Sweet and Sour, Salad Dressing

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…


Frugal and cooking with what you have go hand in hand, no doubt about it. Use it up or do without also go hand in hand, however often times that is not possible in the kitchen. Keeping a well-stocked pantry is the key to being frugal and it offers the freedom to step into the kitchen to cook, without the interruption of going to the store.


Speaking for myself, once home from work, I do not want to leave the house for something like a missing ingredient. After all, I just got home and home is where I want to be after working and commuting all day.


So let's make a simple, sweet and sour, salad dressing. Keep it ready to drizzle on sliced tomatoes and cucumbers for a quick side dish to round out the meal. Or toss salad greens and top with sliced almonds, or you decide, it is your kitchen!

Sweet and Sour Dressing
adapted from:  Desperation Dinners!
makes about 2/3 c

3 T rice wine vinegar or distilled white vinegar
3 T soy sauce (reduced sodium)
1 T ketchup
1 T sugar
1/2 t grated ginger
1/2 t minced garlic

Put it all in a screw-top jar, shake and then drizzle!


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!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


8

Family Favorite Macaroni Salad, easy and delicious

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…

Like most every other family, the macaroni salad we eat has evolved. I prefer a light dressing so that the individual components of the salad can shine through. This is a basic salad and can be adapted for your own family.
The last time I made this salad, I used dried tortellini for the pasta, it was delicious!

Family Favorite Macaroni Salad
Family Favorite Macaroni Salad

Family Favorite Macaroni Salad
by the seat of my pants
serves 6-8

3/4 c small shell macaroni or salad macaroni
1 c frozen peas
4 green onions, thinly sliced or 1/2 c diced onion*
2 hard cook eggs, diced
2 stalks celery (try to use the inner stalks, they are tender and sweet)
1/3 c chopped "bread and butter" style pickles
1 tomato, diced
1/3 c sliced black olives if desired

3/4 c mayonnaise
2 T Dijon mustard
2 T sweet pickle juice
2 T milk
1/4 t garlic salt
fresh ground pepper to taste

Cook pasta according to package directions.

When ready to drain pasta, add peas to the colander and if using regular onion, top the peas with the diced onions, drain pasta over the peas and onions. This will blanch the onion and thaw the peas. Let cool.

You can also make this salad with cooked cheese tortellini.

Combine all salad ingredients in a large bowl.


Combine all ingredients for the dressing, mix until smooth.

Gently fold the dressing into the salad ingredients to combine well.

Refrigerate until serving time.

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!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

6

Peanut Butter Banana and Chocolate Syrup Ice Cream Sundae

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…

My homemade chocolate syrup is delicious. And with that, I must share with you one of my favorite ways to have ice cream.....

Peanut Butter Banana and Chocolate Syrup Ice Cream Sundae
by the seat of my pants

peanut butter
ripe banana(s)
vanilla ice cream
chocolate syrup, you might want to try this one!

step 1:

spread a spoonful of peanut butter in the bottom of your bowl.

step 2:

add a scoop of vanilla ice cream

step 3:

top with banana slices

step 4:

drizzle with chocolate syrup

step 5:

garnish with whipped cream if desired, I usually desire...

step 6:

Enjoy!

this one was for granddaughter!

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!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
4

Pretzel Toffee, sweet, salty and 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…

Pretzel Toffee

I am a real sucker for the sweet/salty combination. If you are, you must make this. Or at least remember this recipe, for those times when you need a treat, a gift for others, or a project to work on with someone special.
Pretzels and I go way back, I eat them often. I offered this delicious Roasted Pretzels snack some time ago. So falling hard for this pretzel toffee, was very easy!

Pretzel Toffee
adapted from: My Kind of Cooking

small twist pretzels, a 9oz bag will be more than plenty
1 c butter
1 c brown sugar
2 c chocolate chips, a 12 oz bag

Line a 10X15 inch jelly roll pan with foil. Cover the surface of the foil with pretzels, leaving no empty spaces. Set pan aside. Preheat oven to 375 degrees.


In a medium size sauce pan, melt butter, stir in sugar. Bring to a boil over medium-high heat, allow to boil 2 minutes, adjusting heat as needed to keep a bubbling boil. Do not cook longer than the 2 minutes.

This is the boiling stage you want to maintain for the 2 minutes.

Pour butter mixture evenly over the pretzels, carefully place pan into the oven. Bake 7 - 10 minutes.

Check after 5 minutes to make sure the sugar mixture is not getting too dark around the edges.


Remove from oven, sprinkle chocolate chips over the surface.


Let stand 10 minutes, carefully spread chocolate over surface of the candy.


Let cool, then refrigerate to chill. This will assist in breaking the toffee into pieces.


Break toffee, place in a decorative bowl and watch the compliments come your way. This is seriously good!



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!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
18

Chocolate Dessert Sauce

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 week was busy. I finished up on the cleanup part of that huge software conversion, it is not done completely, but the software is now usable for retrieval of filed information and posting of current business activity. This allowed me to put away most of the tenant files piled on my desk, and you know, it looked like I actually got something done. Last night we had an owl in our backyard serenading for the longest time. I think we are to "city" for an owl, but our backyard trees are easily 150 feet tall. Kind of like, old growth in the city! Oh and I had a birthday to celebrate.




Gosh my family treats me well! Funny cards, and cards full of caring thoughts and good wishes.







So many nice gifts for my favorite place of all, home. 
A lovely framed ode to living life and tea light holders for the mantel, a certificate for a Soda Stream in an adorable paper purse, and wonderful things for the yard.

And today is also Cookbook Sunday. I love Cookbook Sundays! But I tend to have issues with Cookbook Sunday. It is my own fault really, I wait and I wait and I am caught empty handed for a chosen recipe to use. But not today I tell you. Today we are going to make Chocolate Sauce. Not just any sauce, chocolate sauce that keeps (almost) indefinitely.

Chocolate sauce made from pantry ingredients, chocolate sauce from this book.........................

The recipes in this book are great and the best part, this is everyday food. No fancy ingredients to search out or special equipment to need. Just everyday people eating everyday food, made with pantry ingredients. I like that.

Chocolate Dessert Sauce, from Five Star Favorites.
Chocolate Dessert Sauce
Chocolate Sauce
adapted from:  Five Star Favorites of Maime and Ike

5 oz unsweetened baking chocolate (like Hershey's)
1 1/2 c sugar
1/8 t salt
pinch of cream of tartar
1 can (about 14 oz) evaporated milk
1 t vanilla

Melt chocolate in a saucepan.


Remove from heat and blend in sugar, salt and cream of tartar.




Slowly stir in evaporated milk.



Heat, stirring constantly, until mixture comes to a rolling boil. Remove from heat and stir in vanilla.

Silky smooth Chocolate Dessert Sauce, from Five Star Favorites.
Silky smooth, Chocolate Dessert Sauce.

Serve hot or cold, depending upon the dessert. This sauce keeps almost indefinitely if covered and refrigerated. It thins when reheated.
Makes approximately 2 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!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
10

Avocado Slices with Persimmon Vinaigrette

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…

I threw this together as a make shift salad on our Thanksgiving camping trip, and it was delicious. Proof that a few ingredients will always feed you well. So good in fact, it is now all dressed up on a platter to be presented, right here, to all of you.........

Red wine vinegar was used for the vinaigrette when we were camping.

The first time around I minced the persimmon, added the oil and vinegar with a touch of sugar and simply filled the hollows of the avocado halves. But I think this is much prettier. Like most simple recipes this is very adaptable and can be made with a choice of ingredients. The first time we enjoyed this; I used red wine vinegar, this version uses a softer balsamic.

Avocado Slices with Persimmon Vinaigrette
Avocado Slices with Persimmon Vinaigrette

Avocado Slices with Persimmon Vinaigrette
by the seat of my pants
serves 2-4

1 or 2 avocado

1 persimmon - peeled if desired (the skin can be tough, I peel)
1 T mild flavored oil (we used avocado)

1 T balsamic vinegar plus 1 t red wine vinegar - for a darker vinaigrette
OR:
1 T red wine vinegar - for a rose-colored vinaigrette
1 t sugar or honey

Mince the persimmon and stir together with remaining ingredients. Let marinate a few minutes. When ready to serve, slice avocado arranging on a platter, spoon persimmon vinaigrette over and serve immediately.


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!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Raspberry Sauce, with Port and Cinnamon

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…

I found these raspberries in the freezer. These are the remainders of many bags of raspberries. Berries that were grown, picked and then saved (in the freezer) until it was time to make jam. There were 3 partial bags hidden and tucked out of sight. Together the 3 bags measured 2 quarts of berries. Lets make something with them!



Raspberry Sauce with Port and Cinnamon
by the seat of my pants!

2 quarts of raspberries
1 c sugar (or Rapadura)
1/2 c Ruby Port
1/4 t salt
1 t Vietnam Cinnamon
1 T cornstarch

Combine berries, sugar, spices and wine in a large flat bottom pan with a lid.

Bring to a simmer, and cover. Cook 15 minutes.

When the time is up, remove cover and turn off heat source. But leave the pan on the burner, when needed it will return to a simmer very quickly.


Remove about 1/4 c of the pan "juices" into a small measure cup and put in the freezer to chill, about 15 minutes.



Use a whisk to break up the berries.



Stir the cornstarch into the cooled raspberry juice. Stir until smooth, it does not take long and the few seeds don't get in the way.


Raspberry Sauce with Port and Cinnamon
Raspberry Sauce with Port and Cinnamon

Return the mixture to a simmer, stir in the cornstarch mixture. Simmer until smooth and clear.


I will put 3 in the freezer for a delicious treat later this winter.


This will be served now.
I hear yogurt or cake or biscuits buttered with cream cheese calling out for some of this delicious sauce.


This is a delicious, slightly tart yet sweet dessert sauce, that could not be easier to make. You will love it.........

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!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
7
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