Mrs Hubbard also has Pin Board where you can see more of the Hubbard Home recipes... see it here: Recipes for Home
Exploring the New Mexico (and by extension Colorado) Green Chili Phenomenon...
Well - I did it.. Today, September 24, 2017 - I bought a 1/3 bushel of green chilies, watched them get roasted before my very eyes, and brought a whole grocery bag full of the roasted beauties home. I think if I could bottle the smell, I might just do it and spray it around my kitchen at will. Magical. I have moved to central Colorado, just 3 short hours to New Mexico and in NM, the green chili rules all. You hear the words "Green Chili" and "Red Chili" all over the place and farm stands for 100s of miles have "Roasting Green Chili Now" signs in front of them. There is a reason: THEY ARE YUMMY!!!!!! I have eaten 2 or 3 this evening just on their own, like an apple, a banana, an orange - good with other stuff, but delightful on their own! So in my attempts to find out what "Green Chili" actually is, I have done some search, and I really love this article and am right there with the author on my DESIRE for a whole lot more chili than I really know what to do with to LIVE in my freezer. I tell my husband it is an illness.... harvest season and farm stands and me wanting to buy a LOT of everything and with no storage for it... some of it goes bad in the end, a lot gets eaten, and I stay happy no matter what. And might I just say the 20lb bag of fresh pinto beans I bought last year and both my husband and I thought I was CRAZY to get was just about one of the best purchases of 2016! I had no idea what I have been missing cooking with canned or long bagged beans. The fresh beans cook in no time flat! It is amazing. So this week - fresh Colorado Pintos with fresh Colorado Roasted Green Chilies. I think I might throw in some eggs, cheese, and fresh corn tortillas as well. I am going to go for THIS Green Chili recipe.
Thank you to Mattics Orchards in Montrose, CO for their Chilies and especially to Kerry Mattics for letting me chat his hear off about how to deal with the chilies once I got them home and for sharing his Home Ec stories with me. Thank you Mattics family for serving your community with such wonderful fool and wonderful people.
Who wants to come for dinner?
Kerry and his Roaster:
Multi Grain Pancakes
There are 1001 ways to make a pancake and we have tried lots. Often, Mrs. Hubbard does not measure all that closely and it is rather hard for her to recreate a batch everyone loved but here is one that ought to turn out OK. The measurements are flexible based off of the ingredients on hand and how many people you are feeding
1 - 1 1/2 cup ground oats
1/2 - 1 cup whole wheat flour
1 - 1 1/2 cup white flour
1/4 cup ground protein (almond, pumpkin seeds, walnuts, flax seeds...)
2 teaspoons baking soda
1 teaspoon baking powder
1 egg
1/4 cup oil
1/4 cup sugar
2-4 cups liquid (depending on the amount of dry you use
(I like to use buttermilk or milk with 2 Tablespoons lime juice in it (the acid of the lime juice makes the milk have a sour taste similar to butter milk, you can use lemon juice or vinegar also)
Mix the dry ingredients together
Mix the wet ingredients together
Combine the dry and wet (add more of wet or dry as needed to get correct consistency - when adding, use either milk or white flour to thin or thicken)
Cook on a HOT griddle until YUMMY! and ready to eat!
ENJOY!
Spaetzle - (Austrian Egg Dumplings)
This is a favorite from Mrs. Hubbard's father's homeland, Austria. We like it with bacon broken up in it or with sauted Brussle sprouts and garlic. The Hubbard boys like to eat it just like their pasta - with oil, red wine vinegar, and Parmesan cheese.
(We double the below for 4 people)
Put on a large pot of salted water to boil.
While waiting for it to boil:
Beat 2 eggs in a large mixing bowl.
Add to the eggs:
1 1/2 cup flour
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon baking powder
Beat well.
Drop small bits into boiling water using a Spaetzle Maker or a colander and a rubber spatula.
Batter should be light - if heavy, add more water.
Simmer until done, 3-7 minutes.
Scoop out of water with slotted spoon. Serve up with your favorite side and enjoy.
Beef in Red Wine
This is Christmas Meal for us - it is simple delicious and cooks on its own so we can play with toys and lounge around the living room, because after all that excitement, who really wants to put a big fancy meal together? Not us! (Plus, we make Eggs Benedict for breakfast every Christmas and that is complicated meal enough for one day!)
This meal comes from a wonderful book we picked up in New Zealand when we lived there.
The Kindness of Strangers is a memoir written by Shonagh Koea. It is a beautiful book of short stories from the author's life and each story is connected to a recipe. I use this book in my classroom as an example of how food is not just chemical nutrients but also about community, memory, and connection. About a year ago, I wrote the author to share with her how important her book and recipes are to me and how I have shared her life and writing with my students. I was most excited (to tears actually!) when I received a reply from Ms. Koea. As it turns out, her publisher, had asked all their authors to write an autobiography and this book was Ms. Koea's answer to the request. She said that many of the recipes were quite old fashioned and were given to her by her mother's friends when she was married year ago. I think it is magic how love through food and writing can travel across oceans, through generations, and across family and cultural lines.
Here is Ms. Shonagh Koea's Beef in Red Wine Sauce in her own words:
(Sorry for the weird text color/highlight, I can't get it to go away???!!!)
Two medium onions
Four tomato's, cut into quarters
A few black or green olives, halved and stoned
One carrot, diced
We skip the carrot and add LOTS at least a handful of green olives. We like to add more olives when the dish is finished as well because we LOVE the PING that green olives have. As for meat, we use a few handfuls of stew meat - whatever we have on hand and we cook it in a covered casserole, cast iron, or dutch oven. 150 Celsius is about 300 degrees.
Enjoy!
Hubbard Chocolate Chip Cake
This has been the birthday cake of choice in Mr. Hubbard's family for years. It is quick, easy, and delish. It hails from the 1950s when Box mixes were just coming into style (Thank you WW2 for those) and bake-off competitions sponsored by big food companies had competitions asking homemakers and cooks to create new recipes using boxed mixes as a base ingredient. It was a real boon to American cuisine.... can you sense my sarcasm? But seriously - this recipe from that era is amazing!
1 box yellow cake mix
large box of instant jello vanilla pudding
1 cup water
3/4 cup vegetable oil
4 eggs
1/2 bar Germans Chocolate
1 cup chocolate chips
1. Head oven to 350
2. Grate the Germans Chocolate into a bowl
3. Generously spray a Bundt pan with Pam or similar oil spray
4. Mix cake mix, pudding, water, oil, & eggs with a hand mixer for a minute or two on medium
5. Mix in the German's Chocolate
6. Mix in the chocolate chips
7. Pour into prepared Bundt pan
8. Cook 45 minutes - cake is done when it pulls away from the sides
You can also make cup cakes - this will make about 27 cupcakes. Cook at 375 for 20-25 minutes.
You can also switch out the cake and pudding for chocolate and skip the German's shredded - this cuts some time off because shredding that German's is a pain in the rear but you still get an amazing cake of goodness!
Schernthanner Kuglehoof Cake
From Britta's mom
Use a pound cake recipe and follow the instructions on the box using milk or water and then adding the rest of the ingredients from this picture. Follow cooking directions for a Bundt Pan on the box.
To Die For Blueberry Muffins
I started making these when we lived in Bozeman, MT. My dear friend Becky LOVES them and I would save some for her. They have a lot of sugar and maybe should be To Die For Blueberry Cupcakes, but whatever...
Hubbard Family Taco Seasoning
Ingredients:
1/4 cup chili powder
1/4 cup ground cumin
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon oregano leaf or powder
1 teaspoon paprika
1 Tablespoon salt
1 teaspoon ground pepper
Directions:
Mix all ingredients together in a jar and store until needed
This recipe will make about 1 cup of Taco Seasoning
Use 3Tablespoons Seasoning per 1 pound of ground meat, but you can add more or less depending on how you like your taco meat.
500 grams of any stewing steak (it does not matter how cheap it is)
A little fat or oilTwo medium onions
Four tomato's, cut into quarters
A few black or green olives, halved and stoned
One carrot, diced
Cut the steak into neat matchbox- sized squares. At this stage it is important to be very neat about this, because the finished dish will look much better. Brown these in a pan with the fat or oil then put them in either a saucepan or a casserole dish. Cut up the onions and fry them in the same pan till they are golden, then add the tomatoes, black or green olives and carrot. Allow this mixture to fry together in the pan for a few moments. Add half a teaspoon of thyme or mixed herbs, pepper and salt and two cloves of garlic cut into tiny pieces. Stir in two glassfuls of red wine and then add to the meat in the saucepan or casserole. Add a little more wine if necessary so the contents are covered completely.
If you are cooking this in a saucepan, put a piece of greaseproof paper over the top and ram the lid down as tightly as you can and stew very gently for two or three hours – longer is better. If you are cooking it in the oven in a casserole dish, put it in a slow over (about 150° Celsius) and leave it for a similar length of time. Check the level of liquid from time to time and if necessary add more red wine.
I used to double this recipe if I needed to, but these days I hardly ever do this because there is just me. If there are no fresh tomatoes available, or if they are too expensive, I use tinned ones.
We skip the carrot and add LOTS at least a handful of green olives. We like to add more olives when the dish is finished as well because we LOVE the PING that green olives have. As for meat, we use a few handfuls of stew meat - whatever we have on hand and we cook it in a covered casserole, cast iron, or dutch oven. 150 Celsius is about 300 degrees.
Enjoy!
Hubbard Chocolate Chip Cake
This has been the birthday cake of choice in Mr. Hubbard's family for years. It is quick, easy, and delish. It hails from the 1950s when Box mixes were just coming into style (Thank you WW2 for those) and bake-off competitions sponsored by big food companies had competitions asking homemakers and cooks to create new recipes using boxed mixes as a base ingredient. It was a real boon to American cuisine.... can you sense my sarcasm? But seriously - this recipe from that era is amazing!
1 box yellow cake mix
large box of instant jello vanilla pudding
1 cup water
3/4 cup vegetable oil
4 eggs
1/2 bar Germans Chocolate
1 cup chocolate chips
1. Head oven to 350
2. Grate the Germans Chocolate into a bowl
3. Generously spray a Bundt pan with Pam or similar oil spray
4. Mix cake mix, pudding, water, oil, & eggs with a hand mixer for a minute or two on medium
5. Mix in the German's Chocolate
6. Mix in the chocolate chips
7. Pour into prepared Bundt pan
8. Cook 45 minutes - cake is done when it pulls away from the sides
You can also make cup cakes - this will make about 27 cupcakes. Cook at 375 for 20-25 minutes.
You can also switch out the cake and pudding for chocolate and skip the German's shredded - this cuts some time off because shredding that German's is a pain in the rear but you still get an amazing cake of goodness!
Schernthanner Kuglehoof Cake
From Britta's mom
Use a pound cake recipe and follow the instructions on the box using milk or water and then adding the rest of the ingredients from this picture. Follow cooking directions for a Bundt Pan on the box.
To Die For Blueberry Muffins
I started making these when we lived in Bozeman, MT. My dear friend Becky LOVES them and I would save some for her. They have a lot of sugar and maybe should be To Die For Blueberry Cupcakes, but whatever...
Hubbard Family Taco Seasoning
Ingredients:
1/4 cup chili powder
1/4 cup ground cumin
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon oregano leaf or powder
1 teaspoon paprika
1 Tablespoon salt
1 teaspoon ground pepper
Directions:
Mix all ingredients together in a jar and store until needed
This recipe will make about 1 cup of Taco Seasoning
Use 3Tablespoons Seasoning per 1 pound of ground meat, but you can add more or less depending on how you like your taco meat.
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