Food For Thought

Updated: Feb 23


Join the Tres Amigos for "Food For Thought" each Wednesday from 1P-130P! Join Patty Nilsson, Carroll Wilson, and Laura Ewing the "Tres Amigos" as they share recipes, cooking tips, and stories about what we all love...FOOD! It's a delicious recipe for fun, so tune in right here on KWVH!

Show Time: Wednesday 1P-130P


Recipes from previous shows:

Ethiopian Migas - Carrie Campbell

For 1-2 persons:


Prepared injera

Clarified butter (or ghee)

Berbere spice

Eggs


Place 1 tablespoon of clarified butter in a pan with 1/2 teaspoon of Berbere spice in a pan and allow to cook for a few minutes until fragrant. Tear injera into small pieces (as much as you like) and add to the pan. Stir until crispy. Whisk 2-3 eggs and add to the pan. Season with salt and serve warm.


Berbere is a traditional Ethiopian spice blend composed of chiles, garlic, fenugreek and a handful of warm spices, such as allspice and cinnamon. It can be purchased online from multiple sources, including Amazon.


Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread. Instead, teff is fermented, then prepared much like a crepe or pancake to make injera. It takes several days to make because of the fermentation process. I recommend buying it already prepared from an Ethiopian Market. It freezes well.


CAKE MIX COOKIES - Nancy Williams


An easy cookie recipe – just three basic ingredients!


Boxed cake mix – any flavor you desire*. Cake mixes used to be 18 oz but many are now 15 oz. Some recipes suggest adding 1/4c all purpose flour to the 15 oz size, however I have not done so.

Two large eggs

½ cup oil


Preheat oven to 350. Line a baking sheet with parchment paper, or use a silpat.

In a large bowl mix together cake mix, eggs and oil until smooth. I use a wooden spoon and mix by hand, however, you can use a stand mixer with the paddle attachment, mixing ingredients on low until combined.

Optional: Mix in desired add-ins** until evenly incorporated.

Drop cookies (1-2 T per) onto the prepared baking sheet 2 inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.

Allow cookies to cool on the sheet slightly before transferring to a wire rack.

We’ve added icing and toppings on occasion, once the cookies cooled, but they are delicious while still warm.

Store in airtight container.


*Cake mix flavors: My family’s favorite has been lemon, however we’ve had fun with a variety of flavors through the years


**Optional add-ins could include things like: chocolate chips; M&M’s; chopped candy bars, peanut butter chips; sprinkles; candied lemon zest; white chips.


Oven Chicken - Laura Ewing

Serves 4 to 6 persons


Grandmom Ewing (GMom as the grandchildren called her), loved to prepare special meals and delicious deserts! Her oven chicken is a simple recipe that one can place in the oven on a moderate heat and run errands…returning a couple of hours later and serving.


GMom’s Recipe:

Cut up fryer as for frying.

Salt and pepper.

Put into roaster.

Sprinkle with Worcestershire sauce and also lemon juice.

Do not add any water.

Cover and cook at 300 degrees for 2 hours or at 350 degrees for 1.5 hours.

Will make own juice.


21st Century cooking strategy:

Buy ready-cut chicken.

Place in oven safe cooking pan.

Salt and pepper.

Sprinkle with Worcestershire sauce and also lemon juice.

Do not add any water.

Cover and cook at 300 degrees for 2 hours or at 350 degrees for 1.5 hours.

Turn the chicken several times.

Will make own juice.


HOT AND SMOKY WEST TEXAS BARBECUE MEAT LOAF - Carroll Wilson

Serves 8


Ingredients:

2 c. finely chopped yellow onion

1 c. reduced sodium canned chicken broth

4 garlic cloves, finely chopped

2 tsp. olive oil

½ tsp. ground cumin

½ tsp. dried oregano

½ tsp. dried thyme crumbled

½ c. plus 1/3 c. thick, hot, smoky, tomato-based barbecue sauce

½ c. evaporated milk

2 large eggs

4 tsp. soy sauce (tamari preferred)

4 tsp. Worcestershire sauce

2 canned chipotles en adobo, chopped

¾ c. old-fashioned rolled oats

2 lb. Lean freshly ground sirloin, brought to room temperature


In a medium skillet over medium heat, combine the onion, chicken stock, garlic, olive oil, cumin, oregano and thyme. Cover and bring to a simmer. Cook, stirring once or twice, for 10 minutes. Uncover; raise the heat slightly and continue to cook, stirring often, until all of the liquid has evaporated and the vegetables are lightly browned, 8 to 10 minutes. (All the liquid must be gone.) Remove from the heat. Add ½ c. of the barbecue sauce and the evaporated milk and shir, scraping any browned deposits from the bottom of the skillet. Cool to room temperature.


Position a rack in the middle of the oven and preheat to 350 degrees. In a small bowl, whisk together the eggs, soy sauce, Worcestershire sauce and chipotles. In a large bowl, combine the oats, the cooled mixture from the skillet, the beef, and the beaten egg mixture. Stir together lightly, but thoroughly. Spoon into a 9x5x3 loaf pan, mounding the mixture slightly. Spread the remaining 1/3 c. barbecue sauce (or more!) evenly over the top of the loaf. Bake the meat loaf until the top is lightly browned, the juices are bubbling, and an instant-read thermometer inserted into the center of the loaf registers 130 degrees, about one hour. Let the loaf rest in the pan on a rack for 10 minutes (it will reassorb rendered juices and become firm enough to cut.) Slice the meat loaf and serve immediately.

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