Just added a new step by step video for Lebanese Kibbeh, Aunt Janet’s out of town right now researching but she will add here ingredients list and description when she returns, in the mean time you don’t want to miss a minute of this action packed video!!
John and I have a new recipe posted this week and we hope you enjoy the video. It features my niece Reina as we prepare a delicious pork roast seasoned with rosemary and finished with a raspberry glaze. This is a very easy recipe and the results are good enough for company. I have enjoyed taking the show “on the road” and having fun cooking with some of my family. Production of videos is picking up, so check back soon to see what’s been cooking in Aunt Janet’s Kitchen!
Coming soon – Kibee with a special mystery guest!
Welcome back! Today we are launching our next step by step video. This time we ventured into the realm of baking as I demonstrate preparing one of my favorite cakes. This pound cake is very simple to make and quite delicious. The recipe was shared with me by my Aunt Jeanette, who passed away recently. Now, as I bake this cake and share it with family and friends, I do so with Aunt Jeanette in mind. I think of her spunky personality, her dramatic style and how much fun she was. Sharing family recipes becomes more than simply that – as generations pass down their favorite, special recipes, family memories are included. Thanks to my Aunt Jeanette, I am proud to share a recipe you will surely enjoy. In addition, I add the lemon sauce and that recipe is also in the video.
Hope you like the video and the recipe. You can print the recipe from the website.
Well, it’s been a busy spring and I’ve been procrastinating on the projects for my website! John had the step-by-step video up for quite a while and today I finally got the recipe posted. Hope you enjoy it. The video is pretty long, but as John observed, we couldn’t make it much shorter as the grape leaves are a fairly complicated process. However, they are worth the time and effort. If you try the recipe, come back here and post to let us know how you liked them. Meanwhile, with school winding down, I expect to ramp up production in my kitchen so watch for some new videos and recipes!
John and I have returned from our road trip to regions south. It was wonderful to explore new territories, visit friends and family, be at Disney World with John and Sara, see the sights and have the luxury of time to meander! During our sojourn we did make a new step by step video which John posted this weekend. My sister Elise joins me to demonstrate how to make our family’s recipe for grape leaves. It’s a complicated, lengthy process and I think the video will be very instructive for someone who is making them for the first time. It was so much fun to complete this with Elise and her family. Also, I recommend that making of grape leaves be a family affair – it goes so much faster to have others help with the rolling of the “cigars”! Enjoy the video, try the recipe and let me know how your grape leaves turn out.
It’s fun having our first video recipe posted and getting feedback from so many of you. I’m excited about the website and have lots and lots of plans. However, we are already taking a hiatus from our labors. John and I are hitting the road to conduct “research” and visit some of my favorite cooks. With John’s techno savvy, we’ll be in touch via Facebook, email and texting so keep sharing your ideas. Website production will resume in mid-March when we hope to have new videos and new recipes up and running.
It’s been exciting to see how many of you viewed the Spaghetti Sauce video on the first day. I loved the comments here and on Facebook. I have so many wonderful, encouraging friends. Hopefully, as the site develops, we can feature some of you as guest cooks! We can even take the show on the road and visit some of your kitchens – any volunteers?
Some commentators have made great suggestions for tweaking our efforts. We are truly learning as we go, so hearing from you is really appreciated. One of our fishing buddies suggested that we should have shown the finished sauce plated and he’s right! We’ll make sure to do that in the future. Speaking of future, I do plan to feature the sauce in the lasagna episode, so the finished sauce will appear there.
And in one short day, I’ve actually received requests. At least three people were interested in Lebanese dishes. For those, I will definitely draft my mom and my sisters as guest cooks since they are so much better than I am in the cuisine.
There are several requests for my original Nutty Buddy Ice Cream Pie, so we’ll film that this week and once John edits/finishes, we’ll post it.
This is so much fun!
Love You All
One of the goals of this website is to help beginning cooks learn the basics. The site will provide good recipes accompanied by Step by Step videos. New cooks will find the videos a great way to see how to prepare specific recipes. Seasoned cooks will find the written recipes available on our site so it won’t be necessary to view the video to get the recipe.
The first video features me preparing Beefy Crock-Pot Spaghetti Sauce. Uncle John filmed and edited it. We will post it with a link on YouTube this week.
Another goal is for me to have fun!
We are just learning how to manage a blog and I imagine over the next couple of months, if you keep coming back, you’ll see lots of changes, lots of great recipes and lots of videos.
Beefy Crock-Pot Spaghetti Sauce
1 and 1/2 lbs ground round or lean hamburger
1/2 lb of Italian sausage (sweet or hot, whichever is preferred)
1 to 1 and 1/2 Tablespoons olive oil
2 – 14 and 1/2 oz cans diced tomatoes, undrained
1 – 32 oz can crushed tomatoes
2 – 6oz cans tomato paste
1 – 8 or 10 oz package fresh mushrooms, sliced
1 and 1/2 cups chopped onions
3/4 cup water
1 cup chopped green pepper
2 Tablespoons dark brown sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon dried red pepper flakes
3 cloves garlic, minced
1 and 1/2 Tablespoon Better Than Bouillon Beef Base
3 Tablespoons fresh Italian parsley
2 Bay leaves
1. Empty cans of tomatoes into crock-pot.
2. Cover bottom of12-inch frying pan with olive oil. Break apart hamburger and sausage into chunks, one inch or so. Brown meat on medium high temperature. Drain fat. Place meat in crock-pot.
3. Return about 2 Tablespoons of the oil to the frying pan. It will be flavored by the sausage and beef. Add the onions, sauté on medium low heat for 2 to 3 minutes; add the garlic cooking for additional 2 minutes; add the green peppers; cook, stirring frequently for 3 minutes. Remove and add to crock-pot without draining.
4. Add sliced mushrooms to crock-pot.
5. To crock-pot, add 2 cans tomato paste, rinsing empty cans with 3/4 cup water. Add all seasoning: brown sugar, basil, oregano, salt, black pepper, red pepper flakes, beef base and bay leaves. Stir all ingredients.
6. Cook on low setting 4 to 6 hours. Add parsley half-way through, stirring contents thoroughly. Also, if contents begin to cook with a watery residue on the top, stir thoroughly to help the contents blend and bind to avoid watery sauce.
7. Remove bay leaves before serving. Freezes well.