Cindy's Recipes and Writings

Love The Taste of Heirloom Veggies? Save the Seeds

Posted on August 27, 2013 by Cindy Kerschner

Various heirloom tomato cultivars (Photo credit: Wikipedia)

Talk to your parents or grandparents about how vegetables tasted when they were young. I’m sure you will hear things like, “That’s when a tomato tasted like a tomato,” or “Today’s stuff doesn’t have any flavor.” But what does that mean?
Seeds hold the key.
Not all seeds are saved the same way. Learn 9 tips for saving, storing and using seeds at Whys and Hows of Saving Seeds at Garden Sense on #DailyDishMagazine.
Preserving heirloom seeds is so important. Organizations like Seed Savers Exchange are made up of members dedicated to keeping strains pure for future generations.

Posted in vegetables, What's For Dinner? | Tagged DailyDishMagazine, garden, seeds, vegetables | Comments Off

Funnel Cake 3 Ways for #SundaySupper

Posted on August 25, 2013 by Cindy Kerschner

If you like pancakes and the convenience of donuts you’ll love funnel cakes. Funnel cakes show up at every county fair and parade in PA. These fried batter treats are Pennsylvania Dutch in origin and a big part of my heritage.

Funnel Cakes got their name by the way they’re made. The batter was dropped into a vat of oil by filling a funnel and removing and replacing your finger over the hole to adjust the flow. You can use a measuring cup with a spout, but it gives you less control. I like to use a squeeze bottle. The bottle keeps my hands farther away from the hot oil and splashes.

Funnel Cake

Ingredients

1 egg, beaten
2/3 cup milk
1 1/4 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
oil for frying

Directions
Mix together egg and milk.
In a separate bowl, mix together dry ingredients.
Slowly add wet mix to dry mix and stir until you have a smooth batter. While batter rests, heat oil to 375 degrees.
Place batter in funnel (remember to keep your finger in place), spouted measuring cup or squeeze bottle.
Drizzle batter into oil making circular or criss-cross patterns.

Fry until golden brown on first side, flip and fry until batter is golden brown and cooked all the way through.

Remove and set on a paper towel to absorb excess oil.
Sprinkle with powder sugar while still warm. Serve with fruit if desired.

Variations:
Replace 1/4 cup flour with cocoa powder. Fry as above. Drizzle chocolate syrup and choc chips over finished cake.
Replace sugar with granulated brown sugar or Turbinado sugar. Add 1/2 teaspoon cinnamon. Serve sprinkled with sugar and cinnamon.

Here are some Street Treat favorites from our Sunday Supper Group!

Bread on the Boulevard

Bavarian Soft Pretzels from The Foodie Army Wife
Pao de Queijo from A Kitchen Hoor’s Adventures
Gluten Free Focaccia di recco from No One Likes Crumbley Cookies
Martabak (stuffed pancake or pan-fried bread) from The Urban Mrs
Socca from Curious Cuisiniere

Hand-Held Savory Eats

Carnitas Tortas from Cookin’ Mimi
Schnitzelwecken {Schnitzel on a bun} from The Not So Cheesy Kitchen
Tortas de Milanesa (Pork Cutlet Sandwiches) from Juanita’s Cocina
Waffle Cone Fried Chicken from Jane’s Adventures in Dinner
Feta Chicken Kabobs from That Skinny Chick Can Bake
Beef Taquitos from Bobbi’s Kozy Kitchen
Chorizo, Chimichurri and Salsa Sandwiches from Vintage Kitchen Notes
Falafel Pita Sandwich from Mama’s Blissful Bites
Croque Monsieur from Peanut Butter and Peppers
Chicken and Chorizo Street Tacos from I Run For Wine
Tandoori Chicken Wrap from Foxes Love Lemons
SoCal Rolled Tacos from Webicurean
Samosas from Soni’s Food
Beef and Pork Empanadas from Magnolia Days

To-Go Containers

NicaMales (Nicaraguan Street Food) from The Hand That Rocks The Ladle
Currywurst mit Pommes from girlichef
Arancinis from My cute bride
Poutine from Noshing with the Nolands
Tokyo University Potatoes from NinjaBaking.com
Tacos de Carne Asada from Family Foodie

Sweets on the Streets

Nutella Crepes from The Girl in the Little Red Kitchen
Easy Apple Churros with Dulce de Leche from Daily Dish Recipes
Kettle Corn from Killer Bunnies, Inc
Hotteok from Small Wallet, Big Appetite
Funnel Cake 3 Ways from Cindy’s Recipes and Writings
Sweet Corn Tamale (Tamal Asado) from Basic N Delicious
Pisang Goreng (Deep Fried Bananas) from Food Lust People Love
Banana Nutella Swirl Gelato from Cupcakes & Kale Chips

Grab a Thermos

Wine Pairing Recommendations For Global Street Food #SundaySupper from ENOFYLZ Wine Blog

Be sure to join us for the Global Street Food #SundaySupper chat at 7 PM EST this Sunday evening. The party starts at 7 pm EST; come join us by following the #SundaySupper hashtag or through TweetChat.

Throughout the day on Sunday we will tweet our favorite recipes by using #SundaySupper hashtag. We are excited for you to join the fun. Be sure to also check out the #SundaySupper Pinterest Board for more recipes and ideas.

Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

Posted in #SundaySupper, breakfast, snacks, What's For Dinner? | Tagged breakfast, fair food, fairs, funnel cake, pancakes, snacks, street food | 40 Comments

Pizza Pizza Party!

Posted on August 22, 2013 by Cindy Kerschner

Welcome to this week’s Foodies Friends Friday Pizza Lovers Linky Party!

We’re looking for your favorite doughy goodness for our pizza party! What toppings do you crave? Thin crust? Red or white? Show us your stuff (stuffed crust of course)!

get dozens of great pizza ideas here

Posted in linky party, pizza, What's For Dinner? | Tagged Foodie Friends Friday, linky party, pizza | 3 Comments

Italian Lovers Chicken Fingers #freshmadeeasy #GourmetGarden #BSP4

Posted on August 22, 2013 by Cindy Kerschner

Fresh herbs anytime at your fingertips. Sound good? I think so too. That is the advantage I’ve had since attending #BSP4 (Big Summer Potluck 4). When I arrived I was given my swag bag and a generous supply of Gourmet Garden Herbs. These samples were full size tubes! Chris, our greeter/host/confidant/all around go to guy, handed these out in their own thermal reusable bag.

When I got home I started experimenting with flavor combos and found that these Gourmet Garden herbs mix well into sauces and dissolve without clumps. I was surprised at the variety of flavors like ginger and lemongrass.

I’ve seen these herb tubes before in the grocery where I shop but I never bought them. I thought, no way could these taste like fresh herbs. WRONG!
I’ve used the basil and garlic in pestos and mixed the Italian Herbs in oil for dipping. Then I noticed how easily it clings to meat. So I thought, why not chicken fingers?

Italian Lovers Chicken Fingers

These chicken fingers are super quick to prep and take 10 minutes or less to cook. Another great point about these herbs for breading is that they are moist enough so there is no need to use egg to dredge.

Serve alone or with a dipping sauce. These fingers also go great with a salad or baked sweet potato fries.

Ingredients

1 pound boneless chicken tenders
2 Tablespoons Gourmet Garden Italian Herbs
1 Tablespoon Gourmet Garden Chunky Garlic
2 Tablespoons olive oil
1 cup plain bread crumbs
1 bottle Fat-free Ranch Dressing (optional for dipping)

Directions

Mix together Italian Herbs and Chunky Garlic.
Dredge tenders in herb mix and roll in bread crumbs.
Heat oil in a skillet over medium heat. Lightly fry tenders 3 to 4 minutes per side until coating is crisp and meat is no longer pink inside.

I was provided with sample tubes of Gourmet Garden Herbs. This recipe is entered in the Weeknight Suppers Recipe Contest sponsored by Gourmet Gardens. I was under no obligation to review or write about Gourmet Garden products. Opinions expressed are mine and not influenced by the sponsor.