Archive for the ‘Recipes/Food’ Category

Oops50: Sadhvi’s Apple Charlotka

Friday, January 20th, 2012

APPLES PILED HIGH

After realizing that I only spent 3 minutes, 10 times a day on FB, I decided to try and see how many “real” hours a day I was spending on the computer. It turns out I average around 5 hours. By stopping FB, I had only managed to cut out 3.5 hours per week. Hmmm.

I thought it would be interesting to find out how I compared with my friends, and found out that working and retired people alike spend about the same amount of time, an average of 8.5 hours a day…reading books, watching YouTube, texting, answering emails, being in chat rooms, playing games, working…whatever. Some were on for around 16 hours per day, while others were just on it an hour.

I am not trying to turn back the hands of time here. I do realize this is the norm now, this being on the computer for hours and hours and hours. I just realized that being on the computer has replaced and surpassed the amount of time spent watching TV. I went to get my eyes examined the other day, and my eye Dr. told me that I should get a pair of glasses that I use just for the computer, to avoid eye strain, which I do have.

So since I can’t cut down much more, I can take breaks: baking, gardening, painting.

Apple Charlotka

Here’s a recipe from the Smitten site (one of the few food blogs that I like) that I have modified to make gluten-free. I’ve also cut back the sugar a bit, and sprinkle some of it on top to get a bit of caramelized glaze on top. You’ll see. It’s easy, not too sweet, and very yummy. The original recipe calls for all-purpose flour, by the way, which of course you can use.

Sadhvi’s Apple Charlotka

Butter or nonstick spray, for greasing the pan

6 large tart Apples, like a Granny Smith
3 large Eggs
1/2 cup Sugar
…and another 1/4 cup Sugar to sprinkle on top towards the end of the baking time in the oven
1 t. Cinnamon
1 teaspoon Vanilla extract
1 cup of Pamela’s Baking & Pancake Mix (this replaces the flour, it is gluten-free, and, it tastes good!)

Preheat oven to 350 degrees F.

Line the bottom of a 9-inch springform pan with parchment paper.

Butter the paper and the sides of the pan.

Peel, halve and core apples, then chop them into medium-sized chunks.

Put the cut apples directly in the prepared pan.

Meanwhile in a large bowl, using an electric mixer or whisk, and beat eggs with sugar until thick.

Beat in vanilla, then add the cinnamon.

Now stir in Pamela’s Baking & Pancake Mix with a spoon until just combined. (The batter will be very thick.)

Pour batter over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (i.e. spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.)

Bake in preheated oven for 45 minutes or so.

Then sprinkle that reserved 1/4 cup of sugar on top.

Bake another 5 minutes or so.

Now move the pan up a rack, and put on Broil. (At this point, watch the cake to make sure it does not burn!)

When done, cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter.

Eat plain, warm or at room temperature, with some whipped cream or sour cream on top to get fancy, if desired.

Enjoy!

It's Good!

Tags: apple sharlotka, easy gluten free recipes, pamelasglutenfree, smitten, women crones, women FB, women over fifty, women who blog, women's journeys, womenelder's
Posted in Beautiful Women >50, Living, Main, Products, Recipes/Food, Sadhvi Sez | 7 Comments »

Dad’s Hungarian Goulash

Monday, January 16th, 2012

Annice

I was inspired to cook a hardy meal for a friend who spent six weeks in the hospital after suffering from a perforated colon. She left the hospital weighing 90 lbs having lost 20, and when I asked her what she’d like to eat, she said, “meat – red meat.”

I immediately thought of one of my Dad’s favorite dishes, Hungarian Goulash. Being Hungarian, it was a dish he often made in the winter and one that that I love but rarely make. Of course goulash doesn’t have the same mystique of Proust’s madelaines, but it still conjures up childhood memories. And while I wasn’t able to deliver my goulash with fresh crusty rye bread, it was every bit as delicious and authentic as my Dad’s.

As you might have guessed, my Dad never used a recipe, so neither do I. I’ve tried my best to construct one for you. The key, I might add, is to use good quality paprika. After all, you want to be sure to get the vitamin C found in paprika. And, did you know, it was Hungarian Nobel Laureate Albert Szent-Györgyi who is credited with discovering vitamin C in paprika?

Serves 6-8 people

DAD's GOULASH

Ingredients

Oil
3 ½ – 4 lbs beef chuck cut into cubes (my Dad liked beef shank or shoulder)
3 large yellow onions, chopped (my dad always picked the largest onions)
4 large potatoes, cubed
4-6 carrots, cut in circles
Garlic, crushed (not too much)
2 tablespoons Hungarian paprika
Salt and pepper
Water

1. Sauté the chopped onions in oil until they are a nice golden brown.

2. Sprinkle the onions with the paprika, stirring to prevent the paprika from burning.

3. Add the beef and sauté until they are a bit brownish in color

4. Let the beef simmer in its juice and add the crushed garlic, some salt and pepper, pour water enough to cover the content of the pan and let it simmer on low heat for a while, stirring occasionally.

5. When the meat is half-cooked (approx. 1.5 hrs) add the carrots and potatoes, and more salt if necessary. You might have to add some more (2-3 cups) water too. ENJOY.

Tags: easyrecipes, hungarian goulash recipe, Oops50recipes, Women Cooks, women over 50, womenwriters
Posted in Family, Home, Main, Recipes/Food | 2 Comments »

Second Attempt: Tequila Holiday Cake Recipe

Wednesday, December 28th, 2011

Annice

This is one of my favorite recipe’s from my dear friend Va at Sheville.org. I tried to make this Tequila Christmas Cake recipe for Chanukah again this year, but it didn’t work out so well. So, I’m trying again for New Year’s Day. Here goes:

Ingredients

1 cup sugar

1 tsp. baking powder
1 cup water

1 tsp. salt
1 cup brown sugar Lemon juice
4 large eggs

Nuts
1 bottle Jose Cuervo tequila

2 cups dried fruit

Sample the tequila to check quality. Take a large bowl; check the tequila again to be sure it is of the highest quality. Repeat. Turn on the electric mixer.

Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. At this point, it is best to make sure the tequila is still OK. Try another cup just in case.

Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit. Pick the fruit up off the floor. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver.

Sample the tequila to test for tonsisticity. Next, sift 2 cups of salt, or something. Check the tequila. Now shift the lemon ice strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven. Turn the cake tin 360s and try not to fall over. Don’t forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe the counter with the cat.

Too Much Tequila

Pahhpy New Gears!

Tags: easyrecipes, Humor, oops50humor, pets, women's humor, womenwritersover50
Posted in Family, Friends, Humor, Main, Pets, Recipes/Food | No Comments »

Fresh Roasted Chestnuts, Laughing, and Judy Garland and Mel Singing to You

Saturday, December 24th, 2011

Sakshi the Swiss Chestnut Roaster

It’s the most wonderful time of the year. Really. Because it’s that time of the year that is the most hectic, with all the shopper’s and all their frustrations, and all the family gathering’s that have to be planned and all the gifts that must be bought and wrapped and then it gets dark so early and it’s cold and maybe it’s gonna be bad weather and! and! and!

Since I bake and send my gifts to my family, I don’t shop, I don’t do any family gatherings, and, we don’t have kids. We don’t even celebrate Christmas. Actually, I kind of like it that the more crazy it gets “out there”, the more I slow down and go inside.

Plus, it’s that special time of the year where I can get my fill of one of my most favorite foods: Fresh Roasted Chestnuts!

I get to help out at the Chestnut Stand, which I LOVE to do. It is such a pleasure to smell the chestnuts roasting. To watch people. Look at their shoes. Sing my favorite Christmas Song with customers: Chestnuts Roasting on an Open Fire (The Christmas Song).

To notice how many people are not aware of walking because they are texting or reading a text. Or an email. Or on FaceBook. It’s kinda weird. But that makes the ones that look me in the eye and smile from their heart really special. It fills me up. Oh, there are lots more babies this year. And lots of them are laughing.

And more people are into chestnuts this year. Maybe because chestnuts are so good tasting and so good for you? A complete protein (you can live on them…cooked or raw), they are low in fat. And alkaline.

This year, when someone asks for a sample, I say that it will cost them a quarter or a good joke (i.e. “chicken crossing the road jokes” do not count!). It’s been fun. It also been interesting to see how many people do not know a good joke – unbelievable!

The other day a small boy, maybe 6, who has been coming to the stand since he was a baby, doesn’t want a sample, he wants a large bag of chestnuts, but he wants to tell me his favorite joke. Which is funny.

Then he says, “So who gets the money?” It’s me. Because I am the only one there. My husband is someplace else. He gives me the money, I give him the chestnuts, and then he says, “You know, I can’t tell you how shocked I was to find out you are the Chestnut Man’s wife!”. We all cracked up and laughed and laughed. I can’t tell you why that was so funny, but it felt so good.

And that is what makes this season special…there is so much of everything, including love and laughter.

Happy Holidays! Happy New Year!

xxx

Sadhvi

Tags: chestnutsroastingonanopenfire, italian chestnuts, oops50chestnuts, roasted chestnuts, roastedchestnutvendor
Posted in Living, Main, Recipes/Food, Sadhvi Sez | 4 Comments »

Sadhvi Sez: It’s beginning to feel a lot like…

Monday, December 12th, 2011

SADHVI

I’ve started to get into the Holiday spirit.

It started with the first snowflakes last week, the Christmas songs I’ve been playing while baking the things that I love to send to my family, and the tangible joy I feel when I roast chestnuts as a street vendor with my husband.

This year there are more and more people who are trying chestnuts for the first time. And loving them.

Knowing that they aren’t nuts, that they are a complete protein (you can live on them), that they’re alkaline, and they contain very little fat might be the reason. Or could it be that they’ve been growing all summer in Italy, so that you are, in fact, eating “Italian Sunshine”?

HOT ROASTED CHESTNUTS!

Without chestnuts, I don’t know if I could handle winter. I’ve made a simple Chestnut soup for dinner tonight. I like easy, simple, and satisfying.

For my family who are far from me every year, I used the recipe that I have for making my Swiss Linzer Torte. But instead of rolling out the dough for the torte, I just pinch off some pieces and roll it in a ball, press down in the middle with my thumb, and fill with raspberry jam, if I have it. And some other kind if I don’t. I bake them for about 15 minutes, and then sprinkle with some of the ground almonds. Everyone loves them. You will too!

“Swiss Linzer Thumbprint Cookies”.