Mmmm... sketti...

   Mmmm... cake...

 

Welcome to the Lazy K Kitchen

There's an old saying:

No Matter Where I Serve My Guests, It Seems They Like My Kitchen Best

Well, that's where the hot food and refrigerator are, right?

We'd like to share some of the recipes we enjoy on a fairly regular basis here on the Lazy K.  Take heart... we don't do 'drudgery'. 

If you want to make your pie crusts from scratch, Power To You! But, for the most part, we let the Pillsbury Dough Boy(r) assist.  Ready-made crusts are the quick, tasty and easy (Lazy) way to go. We also use Splenda(r) in our recipes. It works with the same measurement and cooked effect as sugar. With a diabetic in our household, regular sugar is only used on a individual basis.

As with any other ingredients to which you have reactions (eggs, salt), please use comparable substitutes. The same applies to seasonings/herbs, garlic, etc. Want to kick it up a notch or dial it down a degree? It's what your tastebuds prefer.

We're not into rocket science here on the Lazy K. The simple pleasures of retired, country living? That's us!

 

Hope everyone saved some extra pumpkins to cook up and freeze for pie-making during the winter, or year-round as we do.  Not sure what to do? Just cut it open, cut off and discard the outer shell and scoop away the fibrous center with the seeds (SAVE those seeds! Either roast them or wash and dry and store them in an airtight container for spring planting!)  If you have an area where wildlife comes to forage, or use a compost pile, throw the remains there.

Cut the pumpkin into chunks and steam until soft. Then mash'em. Or puree. But it's not necessary to make the mixture purely soupy. Pour about two (2) cupsful into individual Quart-size Ziploc (r) freezer bags.  The bags can be laid flat in the freezer until solid, then stood upright for maximum use of room. Each pie calls for one bag (2 Cups). If you need to use canned pumpkin, one can will do.

LAZY K PUMPKIN PIE

Take 1 Pillsbury Pie Crust out of the refrigerator while preparing filling/Pre-heat oven to 425*
Blend in large bowl:
2 cups pumpkin (thawed or can)
2 eggs
3/4 cup Splenda (or make a blend of white/brown sugars or if you use Sweet & Low, etc. use 8 small packets)
1/2 tsp. Salt (use Kosher or sea salt, if you have on hand)
1/2 tsp. Ginger
1/4 tsp. Cloves
1 tbsp. Cinnamon
Sprinkle of nutmeg
1 can Evaporated Milk (Fat-Free is available, it's what we use)

Unroll and center pie crust onto pie plate (glass bakes more evenly). Press lightly to form against bottom and sides. Poke some air holes around sides and bottom using a fork.

Want an easy decorative edging? Slightly fold edges under to just 'double' them up and slightly lift. Using your index and middle finger on one hand, make a slight V, and press the crust oh-so gently toward the center; with your other index finger, make an equal impression with its tip between the V. Continue around and you'll have a lovely ribboned edge (easy note for a consistent look--move the V one finger mark at a time--where your middle finger was, set your index finger there).

Pour mixture into crust. If you have extra... custard cups! Just bake along with pie. Cover pie edge with either an edge protector, or strips of foil. We leave it on during the entire bake (some bakers do not), so the crust doesn't 'overcook' and blacken.

Bake  15 min. @ 425*  then lower heat to 350* and bake an additional 45 min.

Enjoy!

It seems we always harvest more carrots compared to the amount of seeds we sowed. Do they multiply like bunnies...?

PETE'S CARROT SOUP

2  large Onions, chopped
4  tbsp. olive or vegetable Oil
2  cloves Garlic, chopped
2  cans (14 oz. ea) Chicken Broth
3-1/2 cups Water
8  large Carrots, cut into pieces
1   tbsp Parsley
1/4 tsp. Nutmeg
1  large Potato, peeled and cut into pieces.
Pepper & Salt to taste after cooked

In Dutch oven, cook onions in oil until tender. Add garlic, stir. Do not let it brown.
Stir in chicken broth and water. Add carrots, parsely and nutmeg. Bring to a boil then reduce heat.
Cover & simmer for 30 minutes or until carrot is tender. Add potatoes.
Cover & simmer for 20 minutes more or until potato is tender.

Using a hand blender (or carefully transferring the hot mixture to a stand alone blender), puree the soup, but leave some carrot chunks for texture, if you'd like. Season to taste with salt/pepper.

This recipe makes at least 6 servings and leftovers are freezable. Plant more carrots next year and double or triple the recipe!

There's nothing like a bowl of Chili to ward off chilly temperatures !

Lazy Turkey Chili

(We substitute ground turkey for ground beef, that's all)

2  lbs. ground Turkey
3  medium Onions, chopped
5  cloves Garlic, chopped or minced
2  Bell Peppers (green or red or both), chopped
2 (28oz each) cans Stewed or Diced Tomatoes (do not drain)
2 (16 oz each) Kidney Beans (light red or dark or 1 each) drained
1  tsp. salt (coarse Kosher or sea salt)
2 tbsp Chili Powder
2 tsp. Basil Leaves
1/2 tsp. Cayenne Pepper
2 tsp. Cinnamon

In a Dutch oven (or pot large enough to easily stir all the above), cook meat, onions and garlic until meat is brown and onion is tender. Drain the fat.
Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes, stirring occasionally.

Depending on who smells this delicious aroma emanating from your kitchen and invites themselves to supper, this recipe makes enough to EAT NOW!, along with leftovers (for midnight snack?) and some to freeze. 

Company coming?  Backyard picnic? Need an easy dessert to serve a ton of folks? This one calls for a lasagna pan !

Aunt Jo brought this treat to one of our family get-togethers years ago.  We wouldn't let her go home until she gave up the recipe.

AUNT JO'S CHEESECAKE

Mix 1  box Yellow Cake Mix per instructions, pour into lasagna pan prepared w/Bakers Joy or similar non-stick baking spray

In a large bowl mix:
2  lbs. Ricotta cheese
6  Eggs
1/2  cup Splenda (or sugar)
2-1/2  tsp. Vanilla
1/2   tsp. flavoring (almond, maple, lemon, etc.) Optional.

Blend well and pour into center of cake mix.
Bake @ 350*  1 to 1-1/2 hours
Knife inserted into cake part should some out clean.

Mmmm,

If you have a recipe you'd like to share, we'd like to try it!

He-Who-I-Let-Think-Is-Boss-Around-Here will try anything at least once.

All recipes that tickle his tastebuds will be showcased here.

   Jot it down in the link below