After years of enjoyment, I collaborated with my sister-in-law Jessie to bring the much loved family cookbook to the internet in blog format. There are over 200 recipes on this blog, all which have been tested and recommended by a Galson Family member. I'd love to get your feedback on any recipes (you can post comments and improvements), or if you want to submit a recipe to add to the compendium, feel free to send them my way. Here is the link:
Galson Family Cookbook
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, November 18, 2010
Wednesday, August 11, 2010
Margaret's BBQ corn recipe - yummy twist on summer staple
fresh corn - take off husk
put butter, salt, and lime on corn
wrap in tin foil and
put on barbecue and cook for 30 minutes turning regularly
it will turn golden and have a wonderfully nutty flavor.
put butter, salt, and lime on corn
wrap in tin foil and
put on barbecue and cook for 30 minutes turning regularly
it will turn golden and have a wonderfully nutty flavor.
Thursday, July 29, 2010
Granola Recipe
My daughter Maya gave me this recipe. Works everytime!!!
4 C Rolled Oats ( not the quick kind)
1 C Nuts ( Chopped pecans, walnuts almonds, diced to a size of your liking)
1/3 Brown Sugar (I usually cut this in half)
1 Tsp Salt
1 Tsp Cinnamon (go lighter)
Combine the above ingredients until well mixed. Then stir in -
2/3 C Maple Syrup ( Grade B is actually stronger flavored)
1/3 Canola Oil
1 tsp vanilla
Bake at 325F in a shallow baking dish ( thinner you spread it, faster it cooks) for 20-30 minutes. Take it out to mix it once or twice during this time. Then take out and mix in:
1 C slivered almonds
1 C some sort of dried fruit ( golden raisins, cranberries, currants, cherries....)
Put back in the oven for another 10-15 minutes. Take it out to mix it once during this time. Don't leave it in too long or the dried fruit will get too hard.
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4 C Rolled Oats ( not the quick kind)
1 C Nuts ( Chopped pecans, walnuts almonds, diced to a size of your liking)
1/3 Brown Sugar (I usually cut this in half)
1 Tsp Salt
1 Tsp Cinnamon (go lighter)
Combine the above ingredients until well mixed. Then stir in -
2/3 C Maple Syrup ( Grade B is actually stronger flavored)
1/3 Canola Oil
1 tsp vanilla
Bake at 325F in a shallow baking dish ( thinner you spread it, faster it cooks) for 20-30 minutes. Take it out to mix it once or twice during this time. Then take out and mix in:
1 C slivered almonds
1 C some sort of dried fruit ( golden raisins, cranberries, currants, cherries....)
Put back in the oven for another 10-15 minutes. Take it out to mix it once during this time. Don't leave it in too long or the dried fruit will get too hard.
Share
Wednesday, February 10, 2010
Tortilla Souffle - A Hearty Hit!!
This somewhat spicy casserole feeds 4 and packs a punch. Best eaten after a full day of skiing.
Ingredients:
=========
(3) poblemo peppers
1/2 lb. Monterey jack cheese - grated
1/2 lb. Cheddar cheese - grated
6 eggs
3 sun dried tomato tortillas
3 T mild salsa
1 can corn
Instructions:
===========
Go skiing all day - work up an appetite
Get home, turn on the broiler
rinse off the peppers, spray or lightly coat peppers with olive oil
place peppers under broiler on baking sheet close to the flame
watch peppers carefully and turn about every 5 minutes until all surfaces are dark brown and bubbly
This takes about 15 minutes total
Once you take the peppers out of the oven, IMMEDIATELY place them in a air tight sealed dish (or a bowl sealed with plastic wrap) so they can steam from the inside out as they cool.
Turn the oven down to 350 F when the peppers are out and adjust the trays to make room for the casserole dish and puffy filling.
As the peppers are cooking, grate the cheese
Then separate the eggs with whites in one larger bowl and yellows in a smaller bowl
Beat the eggs whites until stiff
Open and rinse the canned or frozen (and thawed) corn
Cut the tortillas into 1/2 " strips. Set aside.
Now, the peppers are cool enough to handle.
Remove the peppers one at a time from the sealed container and easily peel away most (if not all ) of the charred and paper thin outer skin. No need to remove ALL the skin, just make a good faith effort to get most of it. Slit the peppers open carefully and remove ALL the seeds from the inside and the stem from the top. Now you have a flattened cooked pepper. Repeat process for the 2 remaining peppers.
Carefully fold the beaten egg yellows into the egg whites with as few strokes as possible.
Find and prepare a 9" round souffle casserole dish with a spray or wipe of olive oil on the bottom and the sides.
Now, layer in one flattened pepper, 1/3 of the corn, 1/3 of the grated cheese, and 1 evenly distributed T of salsa. Place 1/3 of the tortilla strips across the filling leaving spaces between each strip. Cover the tortilla strips with a little less than 1/3 of the beaten eggs.
Continue to layer ingredients in this fashion (rotating the alignment of the tortilla strips) until the last layer is covered with the reamaining beaten eggs. The last covering of eggs should be slightly more than 1/3 of the total.
Put dish uncovered in the preheated oven and cook for 45 minutes. Adjust coking time for elevation.
Serve with cornbread, a hearty green salad, and follow with a crisp sorbet for desert.
Serves 4.
Ingredients:
=========
(3) poblemo peppers
1/2 lb. Monterey jack cheese - grated
1/2 lb. Cheddar cheese - grated
6 eggs
3 sun dried tomato tortillas
3 T mild salsa
1 can corn
Instructions:
===========
Go skiing all day - work up an appetite
Get home, turn on the broiler
rinse off the peppers, spray or lightly coat peppers with olive oil
place peppers under broiler on baking sheet close to the flame
watch peppers carefully and turn about every 5 minutes until all surfaces are dark brown and bubbly
This takes about 15 minutes total
Once you take the peppers out of the oven, IMMEDIATELY place them in a air tight sealed dish (or a bowl sealed with plastic wrap) so they can steam from the inside out as they cool.
Turn the oven down to 350 F when the peppers are out and adjust the trays to make room for the casserole dish and puffy filling.
As the peppers are cooking, grate the cheese
Then separate the eggs with whites in one larger bowl and yellows in a smaller bowl
Beat the eggs whites until stiff
Open and rinse the canned or frozen (and thawed) corn
Cut the tortillas into 1/2 " strips. Set aside.
Now, the peppers are cool enough to handle.
Remove the peppers one at a time from the sealed container and easily peel away most (if not all ) of the charred and paper thin outer skin. No need to remove ALL the skin, just make a good faith effort to get most of it. Slit the peppers open carefully and remove ALL the seeds from the inside and the stem from the top. Now you have a flattened cooked pepper. Repeat process for the 2 remaining peppers.
Carefully fold the beaten egg yellows into the egg whites with as few strokes as possible.
Find and prepare a 9" round souffle casserole dish with a spray or wipe of olive oil on the bottom and the sides.
Now, layer in one flattened pepper, 1/3 of the corn, 1/3 of the grated cheese, and 1 evenly distributed T of salsa. Place 1/3 of the tortilla strips across the filling leaving spaces between each strip. Cover the tortilla strips with a little less than 1/3 of the beaten eggs.
Continue to layer ingredients in this fashion (rotating the alignment of the tortilla strips) until the last layer is covered with the reamaining beaten eggs. The last covering of eggs should be slightly more than 1/3 of the total.
Put dish uncovered in the preheated oven and cook for 45 minutes. Adjust coking time for elevation.
Serve with cornbread, a hearty green salad, and follow with a crisp sorbet for desert.
Serves 4.
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