All posts filed under: lunch or dinner

Dyroff Dogs

Hello again, Hot dogs….yum yum we came up with these years ago and a friend named them Dyroff dogs….it has stuck ever since….hope you enjoy. Hot dogs (we like Nathans or Hebrew national but any kind will do) 1 can chile NO BEANS shredded cheese (Colby works well) 1 tomatoe chopped 5 green oinions finely chopped flour tortillas tabasco Heat chile in a pot, you can either boil the dogs or BBQ but we boil ours for this. About ten minutes at a low boil, almost a steam. Grade your cheese, chop everything else. When dogs are ready heat tortillas up. Place dog in the center or tortillas add a small amount of chile, about 3 spoonfuls…..too much it will not close well. Add cheese, and anything else you want. Place a few shots of tabasco on it and roll it up and eat. This is a great way to eat, easy to fix and a little something different. A always we hope you like it.

  Chinese cabbage wraps

  Our garden is in full swing this time of year with green stuff. This is John’s first attempt at growing Chinese cabbage. he ended up with three beautiful heads, two I blanched and froze for future and the third I came up with cabbage rolls steamed in a bamboo stacked steamer.   I first tried a mixture of rice, frozen peas, chopped dried seaweed and fish Sauce, wrapped them up with the cabbage and then put them in the steamer over boiling water for an hour….the rice did not cook.  So before adding the meat wraps I moved them to a traditional metal steamer and put it in the bottom of the pan, the wraps resting on the metal with water surrounding them.   The meat wraps consisted of thinly sliced pork, fresh squeezed orange juice, soy sauce, sesame seeds and sesame oil. Mix well and let sit a few minutes.  Then wrap in cabbage and place in steamer.             Cook over high steam for 35  minutes. I saved the marinade mixture put it in a …

Salmon patties or mackerel patties that is the question……

Way back when our mom had this idea we could not afford canned salmon, so she bought the red can instead of the pink one,  the red can is mackerel,  jack mackerel. A bit stronger than the salmon but has the same texture including bones and skin as the pink can does. She makes these patties that were so good it seemed like you could not get enough.  In my adult life I continue to make them. When my husband worked he brought some of the left overs to work one day. He was a hit during the lunch break at the construction site. One man in particular thought he had died and gone to heaven. Cornelius started calling me the mackerel patty lady. Don’t know if that was good or bad but I laughed at the complement. One year for his birthday I made he a giant one…..I had to hand deliver it…..to make sure he got it himself.  At this construction site they have a variety of workers, one guy Dave,  was a …

Tomalie pie….several versions…yep yep

I’m back!  After spring break and a ton of other stuff I can post some good food again. This is a favorite of ours. I will give the regular recipe and several other ways to make heathly changes…and one not so heathly change. This is great for parties, potlucks, game night or mexican night. Hope you enjoy!   1 1/2 pound ground beef   1 large chopped onion   3 tsp chile powder   2 cans (8oz) tomato sauce   1 can whole kernel corn drained   3/4 sliced black olives   1 box corn bread mix  Brown meat and onions until done. Drain if needed. Mix in remaining ingredients and simmer for 20-30 minutes. Put in sprayed dish. (I use 8×8 pan). Mix cornbread box per directions. pour over meat mixture. Bake according to cornbread directions. That’s it! Now for the changes: 1 1/2 pounds of ground turkey OR cook your ground beef meat in  2 cups of water, pour off water before adding ingredients. Less fat. Use: Ancho chili powder or 2 tablespoons California chili powder. Add Green Chili pieces to …

Asparagus soup….spring is coming!

Asparagus soup is a light soup. I came up with this because we have tons of A-Grass each year and coming up with new ways to cook it is challenging. Yes, you can always look on the net for stuff, but I like to invent my own things. Hope you like it. Serves two. A-grass soup: A-grass bits and pieces (since we have a garden I save these over time and freeze when I have enough I use them) OR  one store-bought bunch washed and cut into pieces 1 can chicken broth plus 1 cup water 1 carrot washed, and/or peeled chopped fine 1 green onion green and white parts chopped fine 1/2 tsp Galangal (spice I found through Penzey’s) It is a Thailand spice salt/ pepper Add everything in a sauce pan. Cook until  veggies are soft then smash with potato masher, cook some more. It you want you can use a handheld mixer and blend the soup. Heat again and eat. John likes to add 1/2 and 1/2 to his, I do not. Less …

Rutabagas…..say what? and tomato soup…..

Perfect for a cold day….like today! Rutbagas are not like a yellow turnip, they do not have that bitter flavor that turnips get from time to time. This is one of those dishes that you make when you have no money and need to eat….then it just sticks with you all your life. John loves this crazy combination of flavors. For 2: rutabagas 2-3 tomato soup 1-2 cans flour tortillas butter, salt and pepper 2-3 rutabagas….depending on size. Pick out firm ones with a good purple on the top and yellow/orange color on the bottom. Peel and cut into pieces. The smaller the pieces the faster they will cook. It takes about 40 minutes for inch to two-inch pieces. While this is going on, start your soup. I like mine with water and he likes his with milk so we have two cans opened. Just have them on low and wait…..After the rutabagas are tender, drain the water and mash with a potato masher, add some butter and salt and pepper. Your soup should be …