Wednesday, February 26, 2025

Make ahead Mandarin Sauce from your garden



This make-ahead mandarin sauce recipe uses fresh produce from your garden. It'd ready to go when you don't have time to stir up a batch of Nadine's Mandarin Sauce.

Mandarin Sauce (Bottled)

8 Cups Tomatoes - Scalded, peeled & chopped

4 Cups Onions - Diced

40 oz. Canned pineapple crushed or tidbits (reserve juice)

4 Cups Green Pepper - Chopped

7 Cups Sugar

4 Tbsp Soy Sauce (optional)

3 Cups Apple Cider Vinegar


1 Cup Sugar

1 Cup Modified Food Starch (Clear Gel, Ultra Gel, Instant Clear Jel)

½ Cup Water


Combine vegetables and pineapple in a large (8-10 quart) pot. Add 7 Cups sugar, soy sauce and vinegar. Bring to a boil. 
Thoroughly combine 1 cup sugar and modified food starch. Add reserved pineapple juice and water.
Stir until smooth. Add to boiling liquid and stir until thickened.
Ladle sauce into clean pint jars and process* in a pressure canner at 10-12 lbs. for 25 minutes. Quarts
for 35 minutes. Makes 12 pints.
Serve with your favorite tempura battered foods, egg rolls, or as a sweet and sour sauce for meatballs or
leftover pork roast.

*I prefer to process all tomato products under pressure - just to be safe.

Check current canning guidelines. Ball Mason Jars is a good resource.


Find more of my favorite recipes HERE.


Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater 

fitness by providing tips and inspiration to insure long years of joyful grand-parenting. 

The cookie recipes are a bonus!


Happy Running!
- Carol aka Running Granny Green

Follow me on Facebook and Instagram!


Tuesday, February 25, 2025

Easy Cheesy Garlic Sourdough Bread

 

Cheesy Garlic Sourdough Bread


Cheesy Garlic Sourdough Bread

I began branching out a little more with sourdough when my sister, Barb, introduced me to this sourdough bread with roasted garlic and cheese. It was so much fun that it has become a regular part of my baking portfolio. Give it a try for yourself.


1 Basic Sourdough Bread Recipe

1 Garlic Bulb

1 - 1 ½ C Grated Cheese (Your choice. I use a blend most often because that is what I have on hand. Try Asiago, Gruyere, Mozzarella, or plain old cheddar)

Olive Oil


Prepare the garlic. Slice the bulb in two and cover the exposed garlic cloves with a drizzle of olive oil. Wrap loosely in aluminum foil and roast at 400 degrees for 20-30 minutes, or until cloves are soft and golden. Cool. Remove the fresh garlic from the dry outer skin and mash with a fork.


Prepare the bread dough as directed in the Basic Sourdough Bread recipe. After the first proof (30 minutes) remove the dough from your bowl and gently stretch it into a large circle on your workspace. Spread garlic and grated cheese evenly over the dough and then work the dough by folding the sides in and over the garlic and cheese. Knead to work the goodies into the dough. When you are confident that you have incorporated the fillings evenly into the dough, return it to your bowl and follow proofing and baking instructions in the Basic Sourdough Bread recipe.



You’re going to love the way this loaf smells and tastes! It’s great served with pasta, tomato soup, or meat and potatoes. Use it for panini sandwiches or gourmet grilled cheese!


Reheat a slice in your toaster or under the broiler for a quick savory snack.


Do you have a favorite Running Granny Green recipe? I would love to hear about it.


Find more of my favorite sourdough recipes HERE


Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!


Happy Running!
- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Tuesday, February 11, 2025

Top 5 last-minute Valentine's Day gift ideas


The best gifts are gifts from the heart

In yesterday's sourdough bread post I confessed (probably not for the first time) that I often fly by the seat of my pants. Unfortunately, this habit often finds me scrambling for gifts when holidays and birthdays roll around. If you find yourself thinking, "It's Valentine's Day already!", here are a few last-minute ideas that your family and friends will love.

1 - Gifts of Food. You can't go wrong with My Favorite Sugar Cookies! No time to bake? Try popcorn and 2 liters of soda, "I just popped in to wish you a Happy Valentine's Day!" A jar of last summer's fruity preserves and a note that reads, "You're my Jam, Valentine!" will please your friends, as well.

2 - Gifts of Service. Shovel someone's walk and leave an anonymous note that reads, "I would move mountains of snow for you." Do a family member's household chores without being asked or pick up groceries for a neighbor who might not want to venture out. (It's still bitter cold where I live!)

3 - Gifts of Future Service. Make a coupon for a future task such as babysitting, homemade dinner for two, or yardwork. It's okay to put parameters on it such as a "renew by" or "4 hours of babysitting" or "on a Saturday." Just be certain if you give a gift that will be redeemed in the future, you are willing to fulfill it.

4 - Gifts of Words. Write a personal note that includes a favorite memory of your Valentine. It could be a shared experience or something you've observed about them. Tell them why you value their friendship. Be silly, be clever, or be honestly blunt, "You make me laugh." There are many ways to make this happen through a written card, text, email, or a blast on social media. Be thoughtful and use the format that will best speak to your Valentine.

5- Gifts of Time. Plan a date. It can be as simple as a walk or as committed as a weekend getaway. Even an impromptu visit with a friend. "Can I stop by with a snack and visit for a bit?" Time together can reinforce a relationship, especially if it has been a while since you've taken time to connect.

So, don't panic! You have a few days left to make your Valentine(s) feel special. 

If you have an idea to add to this list, please feel free to share it in the comments.

Happy Valentine's Day!

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!


Happy Running!
- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Monday, February 10, 2025

Easy 3 Ingredient Basic Sourdough Bread

Basic Sourdough Loaf

I've toyed with sourdough over the years. Admittedly, I've killed a few starters. Fortunately, it's easy to make a new sourdough starter if you find you've neglected one too long or contaminated it. You can find simple instructions HERE.  Or better yet, find a friend who will share her starter.

My current starter is six years old and going strong. I don't feed it daily. I don't measure or weigh the flour and water accurately when I do feed it. It has been ignored for weeks at a time, and it is still a healthy starter. I just don't stress over it, and it rewards me every time I use it.

So, with that pep talk out of the way, here is a recipe for a basic sourdough loaf. I'll share ways to embellish it with sweets or savories later.

Basic Sourdough Bread


1/4 C Active Sourdough Starter (the gurus say to feed your starter 24-48 hours prior to using, but I kind of fly by the seat of my pants. I usually feed mine 2-3 hours before using and guess what? It works just fine.)
1 1/2 C warm water (95 - 100 degrees. It doesn't need to be filtered, and you don't need a thermometer. Just don't get your water so hot that you kill the starter.)
4 1/4 C flour (I don't have the room or the patience to store all-purpose flour AND bread flour, so I just use all-purpose flour.)
1 1/2 tsp salt

Four simple ingredients. That's it!

I always begin with my starter at room temperature. If it has recently been fed, I use it as soon as it warms up. If not, I feed it with equal parts flour and warm water. As soon as it's nice and bubbly and has increased in volume, it's ready to use. This usually takes a couple hours or so depending on the temperature of your kitchen, weather, etc.

Stir down your bubbly starter before beginning the dough.

In a large plastic, glass, or ceramic bowl, dissolve the 1/4 C starter in 1 1/2 C warm water.

Guess what? You can use more starter if you desire, or if like me, you've fed it too generously and it's growing out of its container!

When the starter is dissolved, stir in the salt and then add the flour. I add about half and combine with a rubber or wooden spoon. Then continue to add the remaining flour. You'll want to finish combining the dough with your hands to get it all incorporated. Dampen your hands slightly to avoid sticking.

Work the dough just until it begins to appear smooth. Cover the bowl with a damp cloth (don't let the cloth rest on your dough) and place in a warm location. When it's wintery weather, I use my oven. Warm it slightly and turn it off before placing the dough inside. Let it sit (proof) for 30 minutes - or an hour, or until you remember you are making bread!

Remove the dough and work it a bit more. This is where a rubber spoon or scraper comes in handy to remove ALL the dough from the bowl. If you are adding savory ingredients, you can do it now. I like to add the sweet things right before the last proofing. On a floured surface, stretch the dough a few inches and fold the stretched piece over itself, working in the savory goodies. Do this about 4-5 times. 

Shape the dough into a round loaf and return it to the bowl, covering with a damp cloth. Allow to proof for several hours. Overnight is easiest. You can mix your dough a couple hours before bedtime and do the last shaping in the morning. If you plan ahead, you can complete a loaf in one day, but you'll want to get it mixed up early in the day by feeding the starter or setting it out the night before so it's ready to go.

After your loaf has proofed for several (6 -10) hours remove it gently from the bowl and allow it to rest for 5-10 minutes. If you are adding sweet ingredients like cinnamon, sugar, or dried fruit, do it now. Using the stretching and folding technique, work the dough one last time, folding in added ingredients. 

Shape the dough into a nice round loaf. Coat a cloth large enough to cover the inside of the bowl with a light layer of flour - a woven dish towel works well. Line the bowl with floured side up. Place the loaf back into the bowl. Cover with a damp cloth and allow it to proof 1 hour.

After one hour, heat your oven to 435 degrees. 

Remove the damp cloth and use parchment paper to cover your dough bowl. Gently invert the bowl so the loaf drops onto the parchment paper. This might take some practice. Don't panic!

Using a serrated knife (unless you are fancy and have all the latest sourdough gadgets) score your dough
Score and place in dutch oven
as desired. The easiest and probably my favorite is a crisscross cut about 1/2 inch deep in the top. Make the cuts about 5-6 inches long.

Lift the loaf using the parchment as a liner and place in a cast iron or ceramic Dutch oven. I prefer ceramic. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove lid and bake for approximately 30 minutes more. Temperatures and times will vary depending on elevation, dough density, and humidity. Keep an eye on it and allow yourself a learning curve. After all, you're only out some flour and salt! 

This is the hardest part - when the dough is finished, allow it to cool completely before slicing. I know! It's a challenge, but slicing it while warm, though tempting, can make that fluffy loaf fall. 

If you are a better planner than I am, and pull it from the oven just before dinner, go ahead and eat it warm!

Now that you have perfected your basic sourdough loaf, you can begin to create sweet and savory loaves like Cheesy Garlic Bread and Cinnamon Craisin Bread. I'll share tips for these in a future post.

Good luck in your quest and please, come back and let me know how your bread skills are coming along.

Find more of my favorite recipes HERE.


Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!


Happy Running!
- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Tuesday, February 4, 2025

Meatloaf with BBQ basting sauce and Garlic Smashed Potatoes


We were never meatloaf fans (the food, not the singer) until our youngest son found a recipe that he wanted me to try. I was skeptical, but after a few tweaks, this one is a keeper. I think it's all about this sauce that keeps it moist and flavorful. I usually try to set some aside for later use before it contacts the meat. Pair it with Garlic Smashed Potatoes and glazed carrots. Your tummy and tastebuds will thank you!

The leftovers are great for meatball sandwiches.

Brock’s Meatloaf                                                                            

1 - 1 ½ Lbs Ground Beef

1 C Breadcrumbs

¾ Onion, diced

1 Egg, slightly beaten

1 ½ tsp Salt

½ tsp Pepper

2 8-oz. Cans Tomato Sauce

3 Tbsp Vinegar

3 Tbsp Brown Sugar

2 Tbsp Dijon Mustard
2 Tbsp Worcestershire Sauce


Preheat the oven to 350 degrees. Mix together beef, breadcrumbs, onion, egg, salt, pepper, and ½ Cup of tomato sauce. Form the meat mixture into a loaf and place in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire sauce, and water as needed to thin the sauce. Pour the sauce over the meatloaf. Save excess sauce for garnishing baked meatloaf. Bake for 1 hour, basting every 15 minutes with juices from the pan.

Serve with garlic mashed potatoes.


Garlic Smashed Potatoes


Yes, we call them smashed potatoes, cuz that’s what you do to mash them - you smash ‘em!

These pair well with any meat dish when you want to get a little fancy or don’t want to make gravy.

We like them with meatloaf, salmon, and pork chops. You might get a sidelong look when you serve

them up without sauce, but your guests will soon get over it. 


3-4 Potatoes (Russets or Reds will work just fine)
1-2 tsp Minced Garlic

Water and Chicken Bouillon or Chicken Broth

2-4 Tbsp Butter

Several Tbsp of Sour Cream

Garlic Powder (if needed)

Salt to Taste

Herbs for Garnish


Peel and quarter potatoes. Add enough chicken broth or water and bouillon to cover.

Add minced garlic and salt as desired. Bring to a boil and cook until tender. Drain, reserving

liquid to add later if needed for consistency. Smash those spuds! Use a vegetable masher,

electric mixer, or ricer to mash potatoes until smooth. Add butter and sour cream.

Stir or beat until smooth. Add reserved liquid until desired consistency is achieved.

You will want to be able to drop potatoes from a serving spoon. If more garlic flavor is desired,

use garlic powder as needed.

Garnish with butter and chives or parsley.


Find more of my favorite recipes HERE.


Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!


Happy Running!
- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Tuesday, January 28, 2025

Pork Sausage Egg Rolls with Sweet and Sour Sauce

Montanans know how to prepare beef, and they do it well. However, good ethnic food is hard to find. Idaho's Treasure Valley is rich with culinary variety, and perhaps I was a bit spoiled, but I often tell people, "The best Chinese (or Mexican) food in Montana is in my kitchen." Enjoy another of my favorite dishes with this make it yourself egg roll recipe.

Pork Sausage Egg Rolls

1 lb. Pork Sausage

1 C Shredded Cabbage

1 C Shredded Carrots

¼ - ½ C Dice Onions 

Dash each of Garlic Powder, Cayenne, and Ginger

Salt and Pepper to taste

Egg Roll Wrappers - 1 - 2 packages.


Brown sausage over medium heat in a large skillet. Break it up with a nylon meat chopper or potato masher while cooking. Add spices and vegetables and cook until tender. Cool slightly.


Assemble egg rolls following instructions on the package. Fill with a spoonful of the sausage mixture and tightly wrap like a burrito. (See package) Dampen the last corner and press firmly to seal the roll. If preferred, double wrap to avoid spilling of filling. There may be a learning curve here!


Fry in hot oil until golden brown. Serve with Mandarin Sauce, sweet and sour sauce (recipe below), or hot mustard.


Hint: Egg Rolls can be made ahead and refrigerated or frozen. Leftover filling can be frozen for future use. Leftover wrappers can be filled with cream cheese, jam, pie filling - the options are endless!


Julie’s Sweet and Sour Sauce


This is the easiest sweet and sour sauce recipe ever! Julie is a dear friend who learned Chinese cooking as a teen from friends who owned a restaurant, so this recipe is a winner!


1 ¼ C Cold Water

1 C Sugar

¼ C White Vinegar

3 Tbsp Cornstarch

Red and Yellow Food Coloring


Combine ingredients and cook until thick, stirring constantly. Remove from heat. Add a few drops of food coloring to achieve the desired hue. Makes enough sauce for 4. Can easily be doubled or tripled as needed.


Find more of my favorite recipes HERE.


Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!


Happy Running!
- Carol aka Running Granny Green

Follow me on Facebook and Instagram!