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Tag: Walnuts

  • Winter Pinto Beans and Ham

    Winter Pinto Beans and Ham

    Today has been a glorious day in north central Texas.  Crisp, sunny, blue skies will be turning in to rainy, freezing, snowy skies late tonight through tomorrow.  Snowfall of 3-6 inches is predicted, not normal weather for these parts.  Aware of the approaching storm I spent time outdoors today, taking in the crisp, fresh air, checking bird feeders and baths, wrapping pipes, (actually my hubby did this), covering fragile plants, filling the horse trough – which will more than likely will need a sledgehammer taken to it tomorrow, and raking leaves on top of my Shasta Daisy beds, to protect from or prepare for the freezing temps.  I also spent some time showing my hubby where and explaining why my “Bee Yard” will be installed where it is to be.  He will after all, be instrumental in helping me build the “Bee Yard”.  To read more about my upcoming “Bee Yard” see the page titled “Bees & Honey”.

    Feeling the need for food to warm the body and soul, I started a pot of pinto beans and ham.  I had leftover Christmas eve ham which was the perfect addition.  The entire house smells warm and cozy and delicious.  I think we will eat in front of a roaring fire and toast old man winter with a nice glass of jewel colored merlot.

    Cheers

    We like to eat our beans served over rice with chopped onion and hot pepper sauce on the side, along with a slice of piping hot corn bread.  The best part?  Having honey on a slice of cornbread for dessert!

    The calm before the storm.

     

    Winter Pinto Beans and Ham
     
    Ingredients
    • Winter Pinto Beans & Ham
    • 2 cups pinto beans
    • 8 cups water
    • 1 cup finely chopped celery
    • 1 cup finely chopped onion
    • 1 cup finely chopped bell pepper
    • 2 -3 teaspoons minced garlic
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon black pepper
    • 1/2 teaspoon red pepper (cayenne)
    • 2 cups chopped ham
    Instructions
    1. Fill a 4 quart pot with 8 cups water, add beans and bring to a rolling boil.
    2. Cover and remove from heat.
    3. Let stand for 1 hour.
    4. Meantime prepare all the vegetables and measure out the seasonings.
    5. Cut up ham into bite size pieces.
    6. Drain and rinse the beans.
    7. Put beans back in pot with 6-8 cups of water, add remaining ingredients, cover and bring to a boil.
    8. Reduce heat and simmer for about an hour or until beans are tender.
    9. Add more water as necessary during simmering time.
     

  • As I Said…

    As I Said…

    Today I returned to teaching my “oh so cute” 4 & 5 year olds.  I took a jar of Cracked Sugar Cookies along for a snack, but mostly to celebrate my sweet friend, Sheri’s birthday.  After the rug rats had been nibbling away at the cookies I asked, “So, are these cookies good?”  The cutest child answered, “Na ah, they aren’t good, they’re delicious”. Bingo, there you have it, as previously stated.

    Tomorrow you will drool over the “Gold Bars” which I will be baking.  Check back tomorrow for the recipe and thanks for reading!

  • Cracked Sugar Cookies

    Cracked Sugar Cookies

    I am warning you now, this cookie is a plain sugar cookie.  It is also yummy!  What’s better than a plain sugar cookie with a glass of milk, hot cup of coffee or a steamy cup of freshly brewed tea?  These may easily be classified as comfort cookies.  Speaking of comfort, isn’t it comforting, on a chilly and windy winter day to be warming your kitchen not only with the heat from the oven but the warm smells coming from it?

    I finished baking and cooling the cookies and laid them on a plate with a wintry scene of  a snowman and swirling snowflakes, placed them on the counter, sure to be seen by Miss T, my resident teen, when she walked in the door from school.  Can you guess the first thing she did?  Why, yes she inhaled one cookie, then one more, exclaiming in her serious teenage voice, “Mmmm, those are GOOD”. Now, that just makes a mother’s pride swell right outta her sweatshirt.

    One reason I like making these particular sugar cookies, besides the yumminess,  is that it only requires one bowl.  The flour is sifted onto waxed paper-you’ll see in the directions. Here is a tidbit about sifted flour: if you do not own a sifter you can spoon the flour into a fine mesh strainer and use a wooden spoon to “sift” it.  My tip for this recipe is to use parchment paper on top of your cookie sheets.  This cuts down on the amount of grease and makes clean up a breeze.  They come out of the oven slightly cracked with just a hint of golden brown edges.  Pure and simple deliciousness.

    Cracked Sugar Cookies
     
    Ingredients
    • 2 1/2 cups sifted all purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1 cup (2 sticks) unsalted butter or margarine, softened (I prefer butter)
    • 1 1/4 cup sugar
    • 3 egg yolks
    • 1 teaspoon vanilla
    Instructions
    1. Preheat the oven to 350*. (If not using parchment paper, grease the cookie sheets.)
    2. Sift together the flour, baking soda, and cream of tartar onto a piece of waxed paper. Set the mixture aside.
    3. Beat together the butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture in 4 parts, mixing well after each addition, until well blended.
    4. Shape dough into balls, using 1 level tablespoonful for each ball. Place balls 2″ apart on cookie sheets, do not flatten.
    5. Bake in preheated oven for 12 minutes or until light golden brown around edges. Remove cookies to racks to cool.
     

  • Here I Come

    Today will bring some delicious smells out of my oven.  Too bad there is not another soul at home to enjoy them…I expect to post my first recipe by midnight Friday.

    Today I will be baking Cracked Sugar Cookies and Gold Bars.  I’m bound to bring them to school tomorrow to celebrate a birthday.  4 year olds like Sugar Cookies, 40 year olds like Gold Bars.

    Stay tuned…….I’m really close to filling your head with yummy food ideas and maybe a laugh or two along the way.  Thanks for reading.

  • Whoa Nellie, here we go!

    Oh! There you are, welcome.  I am Linda, mom, wife, daughter, teacher, caterer, bee keeper, food blogger…wait…food blogger?  Yes, I believe that is correct.  Wow, I’m a little overwhelmed that I am writing my first post for my food blog.  Silly excited, pleased as punch, happy as a clam.  Yes sir reeee!

    I decided to start writing a food blog because one day I heard about blogs on the news.  Prior to this discovery I’d really paid no attention to blogs or how they worked and I’d never looked at one.  For some reason it peaked my interest and I knew right away a food blog was for me.  Timing was too close to the Christmas holidays so I “thought” about writing a food blog all throughout the holidays.  Imagining all the beautiful photos I should be taking as I prepared meal after meal for our 13 guests.  It had to wait.  Now, here’s what confirmed what I’d only been thinking of.  I recently found out that I will be the recipient of a couple of bee hives.  This is all because one day I told old Mr. Floyd, after he’d rescued a bunch of bees from our defunct camper, that I thought it’d be “fun” to raise bees of my own.  My thoughtful husband sealed the deal when on Christmas, the one just past, he gave me my very own bee keeper suit.  Now, my bees aren’t in my pasture just yet.  They will be arriving soon and I will become their mistress.  I’m sure I will love them so much more than I love this fly that is buzzing around my kitchen window.  Seriously, I am going to pamper my bees and their queen.  I am hoping by doing so they will provide me with some delicious honey that my family and I can eat on tasty baked goods.  On top of that it is my desire that you will enjoy reading about my bee adventures and perusing my delicious recipes.

    As a personal caterer to a commercial photography studio I have acquired many recipes I want to share with you.  My love of reading cookbooks and trying new recipes will also fill the pages of my blog. And, when the honey starts to flow you will be the first to learn with me how to put it to good use.

    I named my blog “The Orange Bee” for several reasons.  I was born and grew up  in Orange. Orange is my favorite color and one of my favorite flavors and fragrances.  Even the 4 & 5 year olds I teach know Ms. Linda’s favorite color is orange!  I did after all just paint my laundry room with the color, Orange Crush.  Now I am happy to wash, dry and fold.  The “Bee” part – well you can guess why I tacked that on.

    Just to let you know, I will be posting about one time a week, at least in the beginning. Usually on Fridays.  That will give you all weekend to read about and try all my favorite recipes.  I welcome all questions and comments.  Direct them to linda@theorangebee.com. Remember all the photos are my own, if you’d like to use them for any reason, please ask!

    Spread the love and buzz about “The Orange Bee” to your friends, family, and anyone you know who loves or even likes food!   Thank you and enjoy!