Brenda Drake + Chelsea Kasen 12/5/23 Brenda Drake + Chelsea Kasen 12/5/23

Smashed Oven Roasted Red Potatoes

Deliciously crisp edges encasing creamy potatoes

Deliciously crisp edges encasing creamy flavorful potatoes.

Smashed Oven Roasted Red Potatoes

To a large pot, add:

1 qt water

Bring to a boil over high heat, add:

1 tsp salt

~1 lb red potatoes, cut in half

Cover and reduce heat to medium-low, cook potatoes for 15-20 minutes until fork tender. Drain.

Begin preheating oven to 425F.

To a baking sheet, add:

2 Tbsp oil

Cooked potatoes

Use a potato masher (or the bottom of a cup) to press down on each potato, smashing it to ~3/4” thick. Drizzle with:

2 Tbsp butter, melted

Sprinkle with:

Garlic salt

Roast for 15-20 minutes, until golden. Serve hot.

Brenda’s tips:

Serving size: 4 servings
Add any combination of herbs and spices to change up the flavor, some recommendations:
- Salt, pepper & parsley
- Parmesan, paprika & garlic salt
- Salt, crushed rosemary & thyme

Window to B’s kitchen . . .

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Brenda Drake + Chelsea Kasen 11/28/23 Brenda Drake + Chelsea Kasen 11/28/23

Cabbage Rolls

Tangy cabbage rolls stuffed with beef, pork and rice

These tangy cabbage rolls are a great winter dinner.

Cabbage Rolls

Step 1: Sauce

To a pot placed over medium heat, add:

1 Tbsp oil

1/4 cup onion, diced

1 tsp garlic, minced

Sauté for 2 minutes. Then stir in:

1 (15 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1/4 cup apple, grated

2 Tbsp brown sugar

1 Tbsp apple cider vinegar

Bring to a low boil, reduce heat to medium-low and simmer until needed.

Step 2: Cabbage Leaves

To a large pot, add:

1 qt water

Heat to boiling, then add:

1 head cabbage, triangular stem removed

Steam for 5 minutes, or until leaves are malleable. Carefully peel all of the leaves, keeping them intact as much as possible. Set aside.

Step 3: Filling

To a mixing bowl, add:

1/2 lb ground beef (uncooked)

1/2 lb pork sausage (uncooked)

2 Tbsp onion, minced

1 egg

1/4 cup breadcrumbs

1 cup rice (cooked)

1/2 tsp salt

1/2 cup sauce prepared in Step 1

Use hands to mix well.

Step 4: Cabbage Rolls

Preheat oven to 350F.

Spritz a 13”x9” baking dish with non-stick spray

Select a cabbage leaf
Add a spoonful* of filling
Fold or roll to contain the filling
Place in baking dish
Repeat with remaining cabbage leaves and filling

Pour sauce (Step 1) over prepared cabbage rolls. Cover tightly with aluminum foil. Bake at 350F for 75 minutes. Remove from oven and rest for 10 minutes before serving.

Brenda’s tips:

Serving size: 8 servings
*Cabbage heads come in various sizes, so ration the filling accordingly
This recipe freezes well. Prepare completely, including covering with aluminum foil, then wrap tightly in plastic wrap. Freeze for up to 2 months. Remove from freezer, remove plastic wrap and bake at 350F for 2 hours.

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 7/25/23 Brenda Drake + Chelsea Kasen 7/25/23

HOW TO: Mirepoix (Carrots + Onions + Celery)

A simple, balanced, vegetable base that is the beginning of many recipes, a mirepoix is the French-style combination of onions, celery and carrots. This simple combination will add a depth of flavor to soups, sauces and more.

HOW TO: Mirepoix (Carrots + Onions + Celery)

Heat a large pot over medium-low heat, then add:

1 Tbsp butter

1/2 cup carrots, finely diced

Cook, stirring periodically for 3-5 minutes, then add:

1 cup onions, finely diced

1/2 cup celery, finely diced

Stir regularly, allowing the vegetables to slowly soften as the flavors meld and intensify. Continue to cook for 7-12 minutes. Once the vegetables are soft the mirepoix is ready to incorporate into a sauce, stew, gravy, etc.

Brenda’s tips:

Serving size: various
This recipe can be multiplied or divided as needed for the application. The ratio is 2:1:1 (onions : carrots : celery)

Brenda Drake + Chelsea Kasen 7/4/23 Brenda Drake + Chelsea Kasen 7/4/23

Zucchini Muffins

A summertime breakfast from gorgeous garden produce

Making just 12 standard size muffins, this recipe is scaled especially perfect for harvesting zucchini early. These one-bowl muffins are as delicious as zucchini bread but cook much quicker, making them perfect for summer breakfast.

Zucchini Muffins

Spritz the 12 cups of a muffin tin with non-stick cooking spray, set aside.

To a medium mixing bowl, add:

1 1/2 cups flour

1/2 cup sugar

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1/16 tsp cloves

Sift together. Add all of the following to the dry ingredients before mixing:

8 oz zucchini, finely shredded

1/2 cup yogurt (plain recommended)

3 Tbsp oil

2 Tbsp milk

1 tsp vanilla

Fold all of the ingredients together. Initially it will appear too dry. Keep folding. The movement of the ingredients will cause the zucchini to release sufficient liquid to incorporate everything.

Set aside, resting batter ~5 minutes. Then stir in:

1/4 cup miniature chocolate chips

Divide batter between 12 standard muffin cups (it will seem very liquidy, don’t let that worry you). Bake at 350 F for 25 to 30 minutes. Serve warm with butter.

Brenda’s tips:

Serving size: 12 standard muffins
These muffins work best if muffin/cupcake liners are NOT used
This recipe can be doubled
Substitute 1/4 cup sour cream + 1/2 cup milk for the yogurt if needed
Brenda is a strong proponent of delicious flavor, recommending that zucchini squash is harvested when it’s about 8” long and the diameter is equivalent to a quarter

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 6/20/23 Brenda Drake + Chelsea Kasen 6/20/23

HOW TO: Onion Rings

Basically the best way to eat an onion

These homemade onion rings are made from slicing a large onion, dipping the rings in a deliciously flavored batter and deep frying until perfectly golden.

CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

HOW TO: Onion Rings

Step 1: prep onion

Select one very large:

Onion (sweet recommended)

Remove the onion skin and trim 1/2” off root end. Using a very sharp knife, cut across the layers into 1/4” slices. Separate the rings. Set aside.

Step 2: batter

To a mixing bowl add:

1 egg

1 Tbsp Worcestershire sauce

1/4 cup milk

Whisk together, pour in:

3/4 cup flour

1 tsp baking powder

1 tsp seasoned salt

1 tsp garlic powder

Using a fork, stir together until smooth. Thin the batter by adding:

1/4 cup milk

If the batter is still too thick, add:

1 Tbsp increments milk

Repeat until desired thickness is reached. Allow batter to rest while oil heats.

Step 3: preheat frying oil

Note: It will take approximately 10 minutes for the oil to properly heat to 350F.

Select one:

Deep fryer
- If there is a basket, keep it ready as it makes the process easier
- Fill with oil to the fryer-specified level
- Turn on fryer and set temperature to ~350F
Deep pot on stovetop
- Place a deep pot on the stovetop
- Add ~2” of oil to the pot
- Turn heat to medium

Step 4: deep fry

Place a cooling rack on a sheet pan OR line a bowl/pan with paper towels

Once oil is heated, it’s time to work quickly.

From the bowl of separated onion slices, select a ring
Drop it in the batter, flip with a fork and lift out, allowing to drip for a moment
Carefully place the battered onion ring into the hot oil
Repeat quickly with a few more rings, filling but not crowding the cooking vessel
Using tongs or a fork, flip the rings once the browning is visible around the ring, about 2-3 minutes
Allow to cook 1-2 minutes on the second side, transfer using tongs to prepared sheet pan

Serve hot.

Brenda’s tips:

Serving size: 4 to 8 servings
Batter & fry one or two rings, to check batter thickness & thin if needed
Repurpose tip: use a brown paper shopping bag in place of paper towels to absorb the extra oil. Simply cut a bag in segments that fit your bowl/pan and be sure to arrange with the bags interior side facing up where the food will rest.

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 5/23/23 Brenda Drake + Chelsea Kasen 5/23/23

Layered Green Salad

The most gorgeous green salad

The key to this recipe is the chop on the vegetables. A fine, consistent dice is ideal to create the colorful rows, or layers.

Layered Green Salad

To a glass 13”x9” dish, add:

4-6 cups lettuce, chopped in 1/2” squares

Spread out the lettuce so that it evenly covers the whole pan. Then, arranging in twelve ~1” rows, add:

1 1/4 cups green peppers, 1/4” dice

1 1/4 cups carrots, 1/4” dice

1 1/4 cups green peas

1 1/4 cups radishes, 1/4” dice

1 1/4 cups cucumbers, 1/4” dice

1 1/4 cups tomatoes 1/4” dice

Repeat rows to form a total of twelve (~1”) rows. Refrigerate until serving. Serve with Homemade Ranch Dressing.

Brenda’s tips:

Serving size: 6 to 12 servings
Create more variety by doubling the number of toppings, adding any combination of: cauliflower, broccoli, black olives, red peppers, purple cabbage, green onions, shredded cheddar cheese, blue cheese crumbles, celery, roasted sunflower seeds, mushrooms, corn, or anything else that sounds good.
Change the look by using a trifle dish and layer all of the vegetables vertically, alternating colors.