The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Sunday, March 31, 2013

Yummy Pumpkin Bread

Ollies Yummy in Your Tummy - Pumpkin Bread
I love Pumpkin Bread. I've tried many different recipes but this is my favourite.

You need
1/2 c. butter (1 stick)
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. pumpkin puree (not the pie filling)
1/2 c. sour cream or yogurt
1 1/2 c. flour
1 tsp baking soda
1/2 tsp. salt
1 tsp. cinammon
1/2 tsp. nutmeg
1/8 tsp. ground cloves






Start with the following ingredients:


1/2 cup butter (1 stick)
1 c. sugar
Sugar and butter creamed

Cream these together until it looks crumbly.
Eggs and vanilla added

Next add:

2 eggs
1 tsp. vanilla

Beat until smooth. Now add

1 c. pumpkin puree (not the pie filling!)
1/2 cup sour cream or yogurt

Beat again until well mixed

Dry Ingredients
In a separate bowl mix the following dry ingredients

1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinammon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
Final Batter Ready for Oven

Beat until mixed the pour into one greased loaf pan. I use spray oil to grease my pans.

Bake at 350' for one hour. The loaves you see here were from this recipe but I put them into two mini loaf pans as I wanted a loaf that was not as high as baking in one pan would give. For two smaller pans bake 45 minutes



Test with a knife in the middle to be sure the inside is no longer wet. Enjoy!

Monday, March 25, 2013

Yam-Black Bean Tortilla Rollups

Yam-Black Bean Tortilla Rollups
Hubs bought huge yams (sweet potatoes) last week. I don't like using those as a side vegetable as they can be woody or have black spots inside. Because there were several, I decided I didn't want to feed them to our pigs either so I sat down and thought about how I could use them and enjoy their flavours.

Right now I'm on a Black Bean kick and I love Mexican type foods so I came up with the idea to mix the yams (cooked) with Black beans and roll them up inside tortillas then cover them with a sauce and bake them.

They were delicious! Here's what you need:

4 to 5 large yams
1 can of Black Beans
1 jar of Salsa (mild, medium, spicy - it's your choice)
Tortillas. I used whole wheat and white
Cumin
Coriander
Cilantro
Lime
1/4 to 1/2 cup grated Cheddar Cheese

Here's how I made them:

Cut the ends off the yams, and slice them in half if they are large. Otherwise just pierce them a few times with a knife or fork and place in a baking dish or on a baking tray. Cook in 350' oven for about 90 minutes until quite soft. 

 When the yams are ready, peel them or scoop the insides out. Then chop or lightly mash the insides.

Meanwhile, drain and rinse the black beans. Pour them into a mixing bowl.  Add a squirt of fresh lime juice (about 1/4 of the lime). Add 1 tsp each of cumin, cilantro and coriander. Add the cooked yams. Mix well.


Lay your tortillas out on a counter and start filling them with the yam-Black bean mixture.
Next spread a little salsa in the bottom of a casserole dish, roll up the tortillas and place them, seam side down, on top of the salsa.

Now spread about 1/2 cup of salsa over the top of the tortillas
Sprinkle with the grated cheddar cheese.
Cover tightly with foil or a lid and bake in a 350' oven for 30 minutes
Ready to eat! I served mine with chopped avocado and a squeeze of lime juice on top, and a side of corn and steamed broccoli. And of course, the obligatory sour cream on top of these tasty rollups!





Tuesday, March 19, 2013

Sloppy Joes Mexican Style

Sloppy Joes Mexican Style: 5 Minute Supper Prep!
I don't know what to call this recipe. It's incredibly easy, take about 5 minutes to prepare, taste yummy but isn't very pretty when finished. And did I mention how versatile it is?

The first night we had it I served it on rice. It looked horrible but boy was it good! The second night I grilled buns and served it like Sloppy Joes. That's what they look like on the left.

So for lack of a better title I'm calling it Sloppy Joes Mexican Style. I considered calling it Sloppy Juans because, you know, Juan is a Mexican name and they're pretty sloppy.

All you need to make this supper (which I am positive will please your kids or grandkids!) is:

* 4 or 5 boneless chicken breasts, still frozen. That's right, I said don't bother to defrost them!

* 1- 15 1/2 oz. can of Black Beans, drained
* 1- 15 1/2 oz. can of corn, drained (you can use frozen if you want)
* 1- 15 1/2 oz. jar of Salsa. Use what you prefer - mild, medium, hot...
* 1-8 oz. package of Cream Cheese. I used Light (Half Fat)
* 1 Tbsp. Cumin

Put the frozen chicken breasts in a crockpot (slow cooker) and add all the Black Beans, Corn, Salsa and Cumin.

Turn the crockpot to HIGH and cook for 4 to 5 hours.

Turn Crockpot off or to WARM after the 4 or 5 hours is up and add the package of cream cheese. Walk away and let it sit for 20 minutes. The cheese will melt on its own.

Stir before serving. The chicken will fall apart and look almost like pulled chicken. 

 Serve on rice or toasted buns or in a bowl with a green salad for a side.

In the crockpot ready to cook on HIGH for 4 or 5 hours
Time to add the cream cheese


Done! It looks a bit like Stroganoff when finished

I can think of so many different ways to tweak this dish - serve it on top of nacho chips (omit the cream cheese and add grated cheddar to the top of the chips and the chicken mixture); serve it on tortillas with some fresh cilantro, sour cream and a squeeze of lime;  omit the cream cheese and roll it like a burrito with chopped lettuce and grated cheese...

You could also add more at the beginning if you wanted to get fancier (but remember that's adding more work and more time spent on making this dish) - ingredients such as chopped celery, red peppers, hot peppers, green peppers... TexMex spices... let your imagination be your guide. And enjoy!





Sunday, March 17, 2013

Super Easy Beef Pot Pie

After making a Beef Pot Roast, I had lots of leftovers which I froze. A few days ago I pulled the last chunk of pot roast out of my freezer to make Beef Pot Pies.

I took a shortcut by buying frozen pie shells and using one for the base and a second for the top of my pies.

Here's what you need:

* 2 pie shells per pie, defrosted

* leftover beef pulled apart or cut into small bite-size pieces, You need about 1 cup per pie

* Beef gravy. You can use a shortcut here if you haven't got any gravy made and in your freezer. Just buy an envelope of any brand beef gravy powder and follow the instructions on the package. One envelope will do for 2 pies.

*1 cup of carrots cut into small pieces. I used baby carrots cut in half

*1 onion chopped

*1/2 - 3/4 cup quartered mushrooms

*1/2 cup peas or corn (optional) I used celery instead because I'm afraid I detest peas and I wanted something green

Here are photos and a description explaining how to make these super-easy, super-yummy pot pies! And best of all they freeze well. Just wrap them individually in heavy duty tin foil (or double your regular tin foil) then place in ziploc baggies! What a nice easy supper, just pull out of freezer, leave in the tin foil and heat in a 250' oven for an hour. You may have to zap individual pieces in the microwave near the end.

First step is to cut your baby carrots in half. Then chop your onion into whatever size you prefer, but not too small! I like to make my vegetables approximately the same size so they cook evenly. Then you will quarter some whole mushrooms (they cook faster than carrots and you don't want mushy mushrooms!

Toss your carrots, onions, celery and mushrooms into your pre-made gravy, which is in a heavy pot on the stove. Bring to boil, reduce heat and simmer for about 10-15 minutes. You want to pre-cook the carrots and onions slightly before they go into the pie shells.
Here are the vegetables cooked in the gravy. I usually toss my mushrooms in about 5 minutes before the carrots and onions are ready. It's a personal choice.
Add your meat to the saucepan of gravy about 5 minutes before it's ready (just to bring the meat to heat) then stir well and pour everything into a pre-made pie shell. This is where I took the shortcut method and used a frozen pie shell. They work well and they are quite suitable if you don't want to make your own pastry.

Doesn't that beef look tender? It's from my leftover pot roast which I wrapped and froze for about 2 weeks before I got around to using it in these pies.

This is the fun part. Now you can take a second pie shell and turn it upside down over your beef pot pie mixture. This is what it looks like but it's going to collapse. Don't worry. Even though it doesn't look pretty when it collapses, it bakes perfectly and tastes great.


Because I made beef pot pies and chicken pot pies, I scored my pie tops lightly with an initial so I would know what I was getting out of the freezer. I also secured the edges of the top crust to the bottom as best I could.



And here is the final product fresh out of the oven! I baked them at 350' for 30 minutes.








Tuesday, March 12, 2013

Irish Soda Bread with Raisins

Irish Soda Bread with Raisins
I based today's bread on Robert Ditty's Irish Soda Bread Recipe. I love soda bread and have a great recipe (which I haven't yet put online here on OlliesYummyInYourTummy blog) but this one got such hype that I decided to try it.

Verdict: Yummy! It's dense and very filling. I added Thompson raisins to mine, but want to try it with Sultanas which are a bit sweeter.

I had to add quite a bit more flour than called for in the recipe but I can't tell you how much as I just kept sprinkling it on as I kneaded the dough. I stopped when it felt right.

Because I can't get buttermilk where I live, I improvised by adding 2 Tbsp. freshly squeezed lime juice to 2 cups of milk. You could use vinegar or lemon juice to achieve the same result.

Here's what you need:

4 cups of flour (I ended up using approximately 4 1/4 cups)
1 tsp. each of salt, baking powder and baking soda
2 TBSP. sugar
2 cups buttermilk (see my improvised buttermilk above)
about 1/4 cup of raisins rolled in flour (rolling them in flour prevents them from sticking to the bread dough and making lumps of raisin clusters)

Mix the dry ingredients together. Add the buttermilk and raisins and whisk or mix with wooden spoon until a ball of dough begins to form.

Kneed dough for about 2 minutes on a floured surface, then drop into a buttered pie pan (I used an oil spray instead of butter). Form into a nice round ball and then score a big X on top.

Bake in a convection oven at 360' for 30 to 45 minutes. If you don't have convection, increase oven temperature to 375'

Photos below show the process
 
Raisins coated in flour

Kneading the dough on a floured surface
Dough goes into a pie pan (I didn't have one that was suitable so I used an 8x8 inch square pan. Form it into a ball and score the top with an X
Bread done and out of the oven