The Events for May 2014 on our radar are:
1st thru 4th – Morro Bay Annual Crusin’ Event
2nd and 3rd – A Delicate Balance by Edward Albee Opens at SLO Little Theatre
10th – Cambria host a Chili Cookoff and Car Show
10th – Paso Robles War Birds Wings and Wheels annual Open House
11th – Mothers Day – Plan ahead and get reservations !!
16th thru 18th – Paso Robles Annual Wine Festival. Events Everywhere!
23rd and 24th – San Luis Obispo – 28th Annual California Festival of Beers
24th – Paso Robles Festival of the Arts
24th and 25th – Arroyo Grande Strawberry Festival
24th thru 26th – Morro Bay Art in the Park
24th thru 26th – Cayucos – Antique Gas and Steam Engine SHow
The has been a real hit at our table.
Well I took my Summer Bean Recipe and modified it for a larger batch and added a few twists. This recipe can be modified at will. For instance Anet does not care for the butter beans, so I simply do not put them in that batch. Each batch is a bit different abd they all are simple, easy, and taste so nice.
A real raving favorite for some of our guests! Just Chop, mix and chill! It really is that easy.
Simple and Straightforward
1 can – 15 oz black beans (rinsed thoroughly and drained)
1 can – 15 oz butter beans beans (thoroughly rinsed and drained)
1 can – 15 oz pinto beans (thoroughly rinsed and drained)
1 can - 15 oz red kidney beans (thoroughly rinsed and drained)
1 can - 15 oz pinquito beans (thoroughly rinsed and drained)
1 can - 15 oz white kidney beans (cannellini beans) (thoroughly rinsed and drained)
1 can – 15 oz diced tomatoes (juice and all) Continue reading
Editor’s note – Anet has made this crust for many years. She teaches people to make the crust and then the next day the beat her in a pie contest (this has happened twice). She continues to occassionally show peole how to make the crust and there by become pie princesses! (somtimes complete with tierra!) So click read more to see the recipe!|
No Fail Pie Crust
(Small children and large dogs can make this successfully on their first try)
- 2 ¼ cups flour
- 1 Tsp Salt
- ¾ cup corn oil or vegetable oil (no others please)
- ¼ cup cold milk
Mix in a bowl until the consistency of play dough. If it is too dry sprinkle a few drops of oil on it. If it is too wet, a Tbs flour until just right. Sticky…too wet….crumbly or cracky…too dry.
Single Crust Pies
I don’t even roll it out for a single crust. Just take a ball of it and mash onto the pie plate and flute the edges until you get it done. This recipe will make a 10” deep dish pie crust. For a one crust crème pie, cook at 350 for 20 minutes and check it for done. (Light brown). For pumpkin and pecan pies, put the filling in the raw dough crust.
To make a double crust pie…….
Make the bottom crust as described above. To make the top full crust roll out the dough. To roll out this sort of oil dough, you will need waxed paper. LIGHTLY oil the paper on both the surfaces that touch the dough. Roll with rolling pin the thickness you like. CAREFULLY peel the waxed paper away. While the dough is still attached to the bottom piece of waxed paper, flip over the fruit filling on your pie. Peel off the waxed paper and seal the two crusts together.
Rather than make full cover top crusts, I slice the rolled out crust into a lattice about 1” wide and weave the top. I also draw diamonds and cut them out and layer a totally covered top.
To make it golden and gorgeous, take the pie out 15 minutes before done and paint on egg yolk cut with a little water. It will make the top brilliant.
I suggest you collar the pie to keep the edges from getting too brown. Pie collars are a GREAT INVESTMENT. Beats folding and crimping the aluminum foil.
Charley’s Version of Moroccan Stew
So I had a dish like this at FIG here in Atascadero, and really liked it! So I went to the net and got a half a dozen versions of Moroccan Chick Pea Stew and with that input created my version which has been pretty popular! So Here Goes!
Get that Crockpot out and put it on Low. Add these to the Mix:
- 2 Cans Garbanzo Beans (rinsed well)
- 2 Cans Red Kidney Beans (rinsed well)
- 2 Cans Pinto Beans (rinsed well)
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper (or more – some like it hot)
- 1 teaspoon ground turmeric
- 1/4 teaspoon salt
- 2 big cans (28-ounce) diced tomatoes, juice and all!
- 6 carrots diced small pieces
- equal sized pile of yam or sweet potato (Some prefer Potatoes – Your Choice)
Use olive oil to Saute the following:
- One medium yellow or brown onion – Sauteed
- One medium purple onion – Sauteed
- 3 cloves of garlic minced and Sauteed
- 2 jalapenos seeded and minced and Sauteed
Saute till tender and add to the Crockpot. Make sure everything is covered in sauce – This usually means add a few cups of water.
Eat in about 3 hours – when the carrots and Yams are tender.
Add a bunch of chopped cilantro and Lets Eat!
Charley’s Cherry Rice
Well as luck would have it, I wandered into a Mediterranean restaurant in Lake Elsinore, CA, King Kabob. So I tried the saffron rice and lamb and loved it! Came back and tried the Chicken Kabob and Saffron rice and loved it even more. Came back again and tried the Cherry Rice and Loved it even more! They use a family recipe so I had to research and make up my own, so here it is! I include the link to restaurant for those who may be near or driving by from or to San Diego. (Railroad Canyon Ramp from Highway 15) Click to read Anet or my review on Yelp.
Half cube butter and one chopped onion saute then add half teaspoon for allspice, half teaspoon of cinnamon quarter teaspoon of ground cloves saute more add half teaspoon kosher salt some ground pepper saute and set aside next - Half cube butter and minced onions saute (one brown and one purple) add a teaspoon of salt add two cups Long Grain Basmati Rice – saute more and stir stir stir next - add three and a half cups of water – bring to boil then low heat for 20 minutes (till rice is done) next - a jar of Trader Joe’s Cherries (include about half the juice) add the sauteed spiced onions from step one mix in gently and put lid on rice and let is rest for 10 minutes next - get our clay pot with lid and fill with hot water wait 10 minutes to warm the container so it does not cool the rice! dump water – dry container and fill with rice and serve! Note the salt really wakes up the flavors – salt to taste Yippee – A double big Hit - First served on 4/18/2012[print_link]
This is it the Pecan Pie by Anet that will knock your socks off. Enjoy!
Make a crust of the following:
2 1/4 cups of flour
1 tsp of salt
3/4 C of vegetable oil or corn oil….no canola or olive
1/4 C milk
Simply mix the ingredients until the consistency of Playdough. If it is too wet, sprinkle flour make it right. If it is too dry it will not be like clay.
It is not necessary to roll this crust. Simply take balls of it and form a fluted crust. You do not have to use all of it. Don’t make the crust too thick. This is a delicious crust. I promise.
3 Tablespoons melted butter
1/2 C sugar
1 1/2 Tablespoons flour
1 Cup DARK Karo Syrup
1 1/2 Cups of Pecans broken (ours come from Texas)
1 Tsp of Vanilla
Mix the ingrdients and pour into pie. I use a pie collar to make sure the edges don’t get too brown while the pie is cooking. However, you can make a little wreath with foil around the pie to keep the fluted crust from cooking too quickly.
Bake at 350 for about 50-60 minutes
This one has been a raving success at all our dinner parties lately!
Can of Black Olives
About the same amount of green olives (with pimento is fine)
Almost the same amount of Kalamata olives
Chop All the Olives Coarsely
2 cloves garlic minced finely minced
4 or more scallions minced
a small pile of minced purple onion – about a half cup
half a red bell pepper minced (makes it pretty! and sometimes I get the small peppers and use a couple orange, a couple yellow and a couple red for great eye appeal)
mix all with 4 – 6 Tablespoons of Olive Oil (I like Kalamata).
add a couple tablespoons of red wine vinegar
Eat immediately on your favorite crackers or toast sourdough bread and brush it with olive oil and then cut the bread into 1 to 1.5 inch squares and put a pile of tapenade on each piece! Now the trick is to make a platter of these to serve to your guests, without eating so many it becomes your meal! You have been warned! Sometimes I do a big platter, and Sometimes I do individual plates – do what fits your party! Oh yes I think this stuff makes a wonderful sandwich – a thick layer of tapenade between two slices of toasted sourdough! – Yum!
These wonderful garbanzos were an instant hit at our last dinner party (1/24/2014). It is a quick and easy recipe and a favorite dish for 3 of the seven at that dinner party. They were consumed rapidly and I think the best thing I could have done was the double the recipe! There will be no leftovers here! I think I will add a small spot of cayenne pepper on the next batch!
Two or three 15-ounce cans garbanzo beans (rinsed and drained)
2 tablespoons olive oil
1 tablespoon paprika
½ teaspoon salt
Juice of one lemon
1 1/5 teaspoon thyme
Set the oven to 425°F. Put the garbanzos on a foiled cookie sheet. Roast them in the oven for 10 minutes, then shake to redistribute, and cook for 10 minutes more. Combine the sauce ingredients in a medium mixing bowl. Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant. Serve warm for immediate happiness, or at room temperature as a table snack, or any way you wish![print_link]
Simple, easy, and tastes so nice. A favorite for some of our guests!
Just Chop, mix and chill! It really is that easy.
1 can – 151/2 ozs black beans (rinsed and drained)
1 – can – 16 ozs butter beans beans (rinsed and drained)
1 can – 16 ozs pinto beans (rinsed and drained, red kidney beans would also work well)
2 jalapenos seeded and minced
1/2 red bell pepper (minced)
1/2 red onion (minced)
2 stalk celery (finely chopped)
1/2 a bunch of cilantro leaves (finely chopped)
1/4 cup rice vinegar
1/3 cup olive oil
3 tablespoons sugar
1/4 tsp garlic powder
1/2 tsp cumin
This very simple recipe has turned into one of Anet’s favorites. She raves about this one and it is so easy to crank out! Lets go! So… Matchstick 3 medium carrots, and an equal size pile of Daichon (a Chinese radish) in small cubes 3/16 or matchstick, and ditto for a pile of celery cubed and / or zuchini – Just make the ratios equal in quantity and size. Then sometimes I will add a half a minced red bell pepper and a small pile of minced purple onion for color and a bit more flavor. Now gently mix all the vegetables and the add the sauce to the top and gently but completely mix in the sauce. Now the sauce / dressing
2 Tablespoons rice wine vinegar
2 heaping Tablespoons of hoisin sauce
1 teaspoon of sesame oil
1 teaspoon of hot chili oil.
Mix the sauce and the vegetables gently and completely then chill.
Make this up early in the day and the vegetables soak up the flavor! Gently Stir Again before serving
It really is that simple.
As Always, Charley