Coyote Soup

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Reuben Sandwich November 5, 2012

Filed under: Recipes — Piper Long @ 10:14 am
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About a week ago, my then 7-year-old brought home a little booklet he had made at school that was all about him. What he looked like… where he lived…
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His favorite things.

Most of the things in his book, I already knew and could easily interpret from his highly detailed drawings.

But this one…
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This one was a bit puzzling to me.

What food item is rectangular, red all over and lined with green ruffles?

Big Red gum on a bed of lettuce?

Moldy strawberry jello?

I was completely stumped.

“It’s a reuben sandwich, Momma,” he explained.

“A reuben sandwich?” I replied, still not sure I had heard him right. I can’t even remember the last time I made a reuben sandwich. 2009 maybe? Or was it 1999? Was he even born yet? And what about fried fish? Ribeye steak? Bobcat spaghetti?

“Yeah,” he replied giving me the look I know to be truly, genuinely honest… and pitiful.

Poor kid. All his life I have been feeding him every sandwich under the sun and yet I had only served him his favorite sandwich – favorite food – maybe once in his life.

What kind of mother am I?

So for his birthday…and the second time in his 8 years of life…. I made him a reuben sandwich.

Here’s how I did it:
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First I buttered two slices of rye bread on a piece of wax paper.

Then I flipped them over.
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And layered on the toppings.
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Swiss cheese.
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Shaved corned beef that I had purchased at the deli counter.
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Sauerkraut which I rinsed and drained per my grandmother’s instructions… so it wouldn’t be too salty. I can’t even tell you whether or not this is a fact because I didn’t want to chance ruining a single sandwich.
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A dollop of bottled Thousand Island Dressing, spread evenly over the sauerkraut. Not too much now!
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Topped with another slice of swiss cheese and your other slice of bread, which is already buttered on the outside.
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Transfer your sandwich to the griddle.
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And grill until the cheeses are melted and the rye bread is golden brown.

Then serve it to your 8-year-old for his birthday.

Here’s the short version:

Rye Bread
Butter
Swiss Cheese
Corned Beef
Sauerkraut
Thousand Island Dressing

1. Take a slice of rye bread and butter one side, then turn it over, butter side down.

2. On the non-buttered side, layer swiss cheese, corned beef, sauerkraut, dressing and swiss cheese. Top with another slice of rye bread, buttered on the outside.

3. Grill both sides of the sandwich until golden brown.

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Apple Pancakes May 15, 2011

Filed under: Recipes — Piper Long @ 10:45 pm
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These Apple Pancakes are so delicious that they rarely make it to the plate before someone inhales them.

Serve them hot off the griddle to a bunch of hungry little cowpokes or dress them up with a sprinkling of powdered sugar and a drizzle of your favorite maple syrup.

Apple Pancakes
2 apples, peeled, cored and grated or finely chopped
1 ¾ cup pancake mix such as Bisquick
2 eggs
½ cup milk
1 tsp. cinnamon
½ cup brown sugar

(Cooking oil for griddle)

1. Mix all ingredients.
2. Heat electric griddle to 325
3. Coat griddle surface evenly with drizzle of cooking oil
4. Drop 2 Tbsp batter on griddle. Fry 2 minutes or until golden brown on each side.
5. Re-coat griddle with oil for each new batch.

 

Creamy Chicken Enchiladas April 14, 2011

Filed under: Recipes,Uncategorized — Piper Long @ 7:20 am
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These enchiladas have been a family favorite for years. They are super easy and super scrumptious.

Start off by setting your oven to 350.

In a large microwave safe bowl, combine the following:
1 onion, diced
1 clove garlic, minced
1 Tbl olive oil
Microwave 2-3 min. stirring after 2 minutes.

Then add:
2 c. cooked chicken, shredded
4 oz chopped green chilis
7 oz. chicken broth
2 tsp cumin
3 tsp chili powder
Microwave 4 min.

Then add:
4 oz cream cheese cubed
Stir until melted.

Grab some fresh flour tortillas. Spoon in desired amount of filling, roll ’em up burrito style and put ’em in a 13 x 9 baking dish. Top with rotel mixture:

Rotel Mixture:
In a bowl, combine the following:
1/4 pd velveeta, cubed
1/4 c milk
1/4 c tomatoes or rotel
Microwave 2-3 min. or until cheese is melted. Pour over top of filled tortillas. Try to get every last bit of the exposed flour tortilla coated with the cheese sauce.

Bake in preheated oven at 350 for about 20 minutes or until warm throughout. Garnish with fresh cilantro, sour cream, green onions and olives, if desired.

 

Fresh Side March 30, 2011

Filed under: Country Life,Musings,Recipes — Piper Long @ 8:48 am
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When we first started raising our own beef and pork for our family, I was completely clueless as to how I wanted the meat cut and packaged. As I learned more about preparing food for my family, I quickly learned my family’s likes and dislikes based on how much of the meal ended up being fed to the dogs.

I thought I had it down pat, until we got a call from a woman in her 80’s who wanted to buy some bottle calves.

This wasn’t just any ol’ woman.

This was a woman with strength and confidence. And at times a surprisingly vulgar vocabulary.

When I told her we had plenty of bull calves, she told me she’d be making the trip from Kansas the following day.

And true to her word, she did.

When she stepped out of the truck, I was impressed by her remarkably sturdy frame. She was so sturdy that she could have been a linebacker for the Chicago Bears.

I think she was stouter than Dick Butkus.

She was a woman with some character who still knew what she wanted and how to get it. I think if there was a woman who was my complete opposite, this might be her.

She arrived with a truckload of 5 gallon buckets and a few choice rocks. She found them on the side of the road.

A farm can never have too many 5 gallon buckets.

Yet in all my life, I’ve never noticed a single bucket on the side of the road. It had never occurred to me to look for things on the side of the road.

Then she opened her truck and pulled out a large cooler.

Guess I should start looking for things on the side of the road… she found a nice new cooler! I thought.

It was full of white packages of meat, obviously from a farm. Turns out, this was her cooler from her prized dog farm. I soon learned that they processed and packaged all of their own food, right there on the farm. At first, I was a bit concerned as to the actual contents of the packages. The first package was taped with a piece of duct tape and labeled with a marker, “Fresh Side”.

I sure hope this isn’t dog meat, I thought.

“What’s fresh side?” I asked as she handed me the package.

“You’ve never heard of fresh side?” she asked in disbelief.

“Nope” I replied.

It came to no surprise that she would be able to teach me a thing or two, being that we were so different. But I never imagined that she would be teaching me about food…

…maybe a wrestling hold like the Dragon Sleeper, but never food.

Fresh side, she informed me, is pork. It’s like bacon, only it’s uncured and unsmoked. Kinda like a pork chop. She told me to salt and pepper both sides of the side, throw it in a hot pan, and fry until golden brown.

So that’s exactly what I did.

And it was wonderful.

Only problem was, when it was gone, it was gone. And I couldn’t find fresh side at any of the local supermarkets. Only bacon or pork chops.

This time when we took our pork to the butcher for processing, I asked for half bacon and half fresh side. Our side turned out to be really lean. So I added some oil and butter to my scratched up, nonstick skillet.

Once the underside begins to brown, I flip and fry a bit more.

Until golden brown and crisp.

I wonder if this would be good battered in flour. Then maybe make a gravy to pour over some homemade biscuits….

 

Brancakes With Orange Syrup February 18, 2011

Filed under: Recipes,Uncategorized — Piper Long @ 6:13 am
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I know what your thinking. Bran = healthy = tasteless. Well, that may be true for some recipes, but not this one. If you’ve never eaten Brancakes with Orange Syrup, your missing out. These brancakes have been a family favorite for generations. They are my boy’s favorite pancake. And my husband, who normally doesn’t care for pancakes, will eat them as an afternoon snack. My family calls them “Orange Pancakes.” And I love them served with a good serving of crispy bacon.

Here’s the recipe:

Brancakes with Orange Syrup

Ingredients
1 1/2 cups all-purpose flour
3 tsp. baking powder
3/4 tsp. salt
2 Tbl. sugar
1 egg
2 cups milk
1/2 tsp. grated orange peel (optional)
1 cup wheat bran cereal

Directions
Mix flour, baking powder, salt and sugar in a medium bowl. Make a well in center of dry ingredients and add egg & milk. Beat egg and milk and slowly incorporate flour mix, working your way to the outside of the bowl. Add bran cereal. If using bran flakes, crush the flakes before measuring and adding to the batter. Mix until combined. Batter will be lumpy. Allow to set a few minutes to soften bran if desired. Pour 1/4 cup batter onto preheated griddle. Cook until bubbles pop. Flip and cook until golden brown. Serve with Orange Syrup.

Orange Syrup

Ingredients
1 cup sugar
dash salt
1/2 tsp. grated orange peel (optional)
2 tsp. cornstarch
1/2 cup orange juice
1/4 cup butter

Combine ingredients in saucepan and cook over medium heat, stirring frequently until bubbly. Syrup will be a thin consistency.

 

 
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