Kyle and her husband moved to Brookfield in 1986. She became active in local politics and started blogging in 2004. Her focus is primarily on local issues but often includes state and national topics, too. Kyle looks at things from the taxpayers' perspective in a creative, yet down to earth way, addressing them from a practical point of view.
Thanksgiving recipe mainstays: turkey, stuffing, mashed potatoes, yams, cranberry raw relish, apple, pecan, and pumpkin pie
The following is a re-post of What's on your Thanksgiving menu? and recipes from a few years ago with a few additions. Recipe links are below.
Good coleslaw is hard to find. Many people think it is even harder to make! Even at many delis and restaurants*, what passes for coleslaw runs the gamut of being just shredded cabbage and heavy cream (had that several times on the west coast) to something resembling cubed cabbage hearts with a horseradish-like bite--so disappointing. Some people just give up trying.
But if you love coleslaw as much as I do, don't throw in the towel. Give this simple recipe a try.
I make my coleslaw dressing from 4 basic ingredients in equal parts: mayo, cider vinegar, sugar, and cream (either sour cream, light sour cream, heavy cream, or half and half). If you don't want to use any dairy products, you can eliminate it altogether and still have a very acceptable coleslaw. Just use the mayo, sugar and vinegar in equal parts.
The Recipe: Makes enough for 4
1/2 head green cabbage
1-3 carrots (Carrots do give it an orange tint)
1/3 C mayonnaise--I usually use a sweet Miracle-whip type (Aldi's whipped type works great) or other mayos. Depending on the type used, it will change the taste a bit. I have used the olive oil light or other light varieties successfully, but never tried real or no fat types.
1/3 C sugar
1/3 C cider vinegar
1/3 C cream of some sort Usually this is 1/2 and 1/2 or lite sour cream for me
1/4 t. salt or to taste
scant 1/4 t. celery seed--optional
1. I mix the dressing in the bowl I will serve the coleslaw in--that way I don't dirty an extra dish!
2. Measure the ingredients into the bowl and stir around until mixed. (In time, you won't even have to measure. I just put blops of each of the main 4 ingredients and estimate the salt and celery seed.) I did actually measure the ingredients listed above though.
3. Remove the dark green leaves and wash the cabbage, then slice.
You can use a food processor, mandolin shredder (watch those fingers--yes, that is the voice of experience), or a very sharp knife. For a batch this size, I just use my trusty Cutco knife and slice as thin as possible, then coarsely cross cut the shreds. The shred size of coleslaw is a individual preference. You can use the bagged shredded coleslaw or broccoli slaw if you want, but I avoid it. I believe you lose nutritional value when veggies are peeled or cut in advance.
4. Place shredded cabbage in bowl on top of dressing.
5. Peel the carrots and coarsely grate with food processor or hand held grater. If using hand held one, I place that right on top of the cabbage in the bowl and grate directly onto the slaw. (That way I avoid cleaning up the carrot juice on the cutting board!)
If serving later in the day or next, cover with plastic wrap and refrigerate. If you are taking to a picnic, pour the dressing into a jar or container with a tight lid, then mix it with the cabbage once there.
When ready to serve, toss and mix well, and TASTE. You might want to add a little more salt, make it a little more zippy with more vinegar, make sweeter with more sugar, or creamier with more sour cream or 1/2 and 1/2.
Hope you give this coleslaw a try. I have found that even kids like it--must be all the sugar! Once I made it with red cabbage and called it Barney-slaw. (It turns the color of Barney!)
You can add some a little shredded red cabbage for color, little pieces of sweet pickle, pineapple tidbits, snipped chives, or even peanuts. Don't be afraid to make changes and make it your own.
*Red Lobster and Chili's serve what I consider to be good coleslaw.
While shopping at Angelina's Deli, my favorite Italian food store on this side of town, I noticed some construction workers across the street at the former Pilgrim Square.
Wow, something is finally going in at the vacant Sticks and Stones restaurant, just south of Dixon Elementary School, on North Avenue.
Sometimes a homegrown tomato supply can be a feast or famine situation; after waiting forever for the first few fruits, they then all ripen at the same time. So, if you have had your fill of BLTs and tomato salads, maybe you would like to try this old fashioned favorite: tomato jam.
Yesterday, I stopped in at Simons, our neighborhood farmstand on Greenfield Ave. and Vista View, for homegrown sweetcorn. Good sweetcorn is one of still remaining treats of summer. (Tomatoes would be another.)
I asked how much longer the sweetcorn season would last. The Simons lady said, through the weekend, maybe a few days longer.
She explained the length of the corn season all depends on when the first hard frost occurs. If we have some clear, cold nights, it will probably freeze, and that will be the end of it. The usual last day for corn is Oct. 16. (Certainly the weather has gone into full autumnal mode--I had to break down and turn the heat on last week!)
Simons has both the bi-colored and hard to find white corn. I bought both. (The white is even more tender than the bi.)
So if you love fresh homegrown sweetcorn like I do, stock up now. Homegrown sweetcorn's days are numbered.
Cream puffs usually top the list of must have food treats at the State Fair. In case you didn't get your fill, why not make your own? They are not difficult to make, plus you can make them yourself for a fracton of the State Fair price
These little pizzas were inspired by a spinach pizza, dubbed "Popeye Pizza" that Jacks Pizza used to make about 20 years ago. I gave Popeye a Greek flair by adding the Feta and Kalamata olives. The pizzas are so easy to make, they hardly qualify as needing a recipe--they're more like assembling than cooking. But they are tasty just the same. Add a nice tossed salad and you have dinner.
If ever there was a reason to grill out, Sunday was it, for June 21st marked both the official 1st day of summer and Father's Day. It also marked my 1st full meal prepared outdoors.
In honor of Father's Day, I made grilled, marinated hanger* steak, chicken, red and green peppers, Vidalia onions, plum tomatoes, and mushrooms. Along with that I served Asian cabbage salad and fried mixed brown and wild rice. (It looks good enough to eat, don't you think?) We all thought it quite tasty.
I have made this marinade for years and used it in grilling beef, chicken and veggies. It is quite simple and is made from ingredients you probably have on hand. The original recipe came from Better Homes and Gardens Golden Treasury of Cooking.
MARINADE: Mix all ingredients in a pint size jar.
1/2 Cup oil. I use olive oil.
1/4 Cup lemon juice. You could use fresh, but bottled works fine too.
3 Tablespoons Soy Sauce
2 Tablespoons Worcestershire Sauce, I use Lea & Perrins
2 Tablespoons prepared mustard. My favorite is Plochman's Premium Natural Stone Ground
1 teaspoon freshly ground black pepper
1 large clove of garlic, minced
Put the lid on the jar and shake until mixed. It is best to marinade the meat either the night before or the morning of your grill out. To cut down on grilling time, I prefer to pre-cook the chicken by simmering for around 1/2 hour, depending on the size of the pieces. The beef I marinate raw. I put the beef in a separate Zip-Lock bag from the chicken and poured about 1/3 of the marinade in each bag. Zip shut. Keep the meat bags refrigerated until grilling time and don't forget to rotate the bags several times during the marinading process to evenly distribute the flavors.
I also pre-bake the onion halves because I like the onions well cooked. I just peel, cut in half, and place in a baking pan with a little olive oil. Bake at 350 until they start to soften. After they are cooled, I skewer, put in a plastic bag, and refrigerate.
Keep the remaining marinade in the closed jar refrigerated until grill time.
The steak took about 8 minutes on each side. It was cut in 2 inch by 10 inch strips, and I grilled it just like that. You can use the remaining marinade juices to baste the meat when you first put it on the grill. Don't use any of the marinade containing raw meat juice after your first basting.
The jarred marinade may be used on the vegetables--don't forget to use a separate brush.
This was enough marinade to serve 4-6 people. I marinated about 2 1/2 pounds of steak and 1 pound of chicken and still had some to baste the veggies while grilling. (We had lots of left-overs, yum.)
I have used sirloin roast, which is often less expensive than sirloin steak, and chuck steak too. The lemon in the marinade tenderizes the meat, I believe.
*I purchased the hanger steak from Sendiks in Elm Grove. It came already marinaded in au jus juice, then I added my marinade. The hanger steak was very tender and at $4.99 / pound on sale, not a bad price considering there was no waste. The butcher told me it was from a cut next to the T-bone. It looks a lot like flank steak. (They also had it with a teriyaki marinade, but we thought it too sweet.)
I have been making these oatmeal muffins ever since the oat bran craze came on the scene--maybe 15 years or more ago?
Yes, I have been rolling my own for about 10 years now--oats, that is. I make my own oatmeal.
This tasty soup concept came from New Orleans via a friend. While visiting relatives there several years ago she was served this delicious soup. Being the great cook she is, she had to recreate it upon returning home. Fortunate me, she shared her recipe. Yum! I make it several times a year.
I cannot remember when we started the tradition of having frozen pizza on a Saturday night at our house. It may date back to when my husband and I were first married in the late 1970s. It is a tradition that has stuck over the years though. The brand may have changed, but menu has stayed the same. (I joke it is against my religion to cook on the weekend.)
If you love to cook or know someone who does, stop in at Penzeys herb and spice shop. They recently relocated from the Town of Brookfield to the east side of the Brookfield Fashion Center on Bluemound Road.
This Friday at Brookfield Suites Hotel on 1200 S. Moorland Road , The King Arthur Flour company will offer 2 baking classes. Did I mention it was FREE?
Last July my high school girlfriends and I lunched at an interesting restaurant in Shorewood, the ANABA TEA ROOM.
Growing up, one of our favorite summer meals was sweet corn, Italian bread, maybe some tuna fish, and tomatoes and garlic salad. It was a very simple supper, but it sure tasted good!
What cookout or casual gathering would be complete without baked beans? Homemade ones are not difficult to make and taste ever so much better than canned. Like most things you make yourself, they are less expensive than canned or deli varieties. I make them a day ahead, starting them in the evening and cooking all night.
Good German potato salad is a difficult thing to find. To my husband, there really is no other kind of potato salad, except German. The deli varieties and even restaurant offerings are always a disappointment, but my Auntie Lu's German potato salad, ah, now you are talking delicious!
Since many of you might be needing an easy salad recipe for your July 4th festivities, I thought I better honor my promise from the Aldi's comments to share my 3 Bean Salad recipe. (I will try to post my German Potato Salad and Baked Beans recipes too before the 4th.)
I cannot remember
when I made my first pie; maybe I was 7 years old? Mom always let my sister and
I help in the kitchen and taught us to cook and bake at an early age. The great thing
about it was that she did not mind that it looked like a disaster area when we finished.
It is a fond memory that I hold in my heart.
One year when a family member had to avoid bread (wheat allergy), I improvised on my mom’s traditional stuffing recipe by replacing the bread with brown rice, wild rice and chopped rye crisp crackers. It was good!