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Cupboard Cooking

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Cupboard Cooking, time to get creative!

Cupboard Cooking

Spam-Taco Soup

1 can Spam cubed to ¼ to ½ inch (this will work fine with left over beef or chicken)

1 yellow onion chopped or 1 cup dried onions

1 packet ranch dressing mix (if you don’t have mix in ½ cup sour cream)

1 packet taco seasoning or make your own from 1 tablsp chili powder, 2 tsp ground cumin 1 tsp garlic powder.

1 can 15 ounce dark kidney beans rinsed

1 can 15 ounce pinto beans rinsed

 If you don’t have use black or white beans.

1 small can Ortega diced chiles

1 can 15 ounce can corn drained (use creamed if that’s all you have)

1 large can 28 ounces crushed tomatoes or dice up whole canned tomatoes. Plus 1 can 14.5 ounces diced tomatoes

Add the spam and fresh onion to a large dutch oven on medium heat and cook until browned then add in the taco and ranch seasonings and mix well. If all you have are dried onions just add to soup with other ingrediants. Add in the beans, corn, beef broth and tomatoes, mix, and boil before reducing to a simmer and cooing ten to twenty before serving. Remember, unless your reconstituting dried onions or cooking fresh everything is already cooked and all your doing is blending flavors.

Chicken Stir-Fry

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2 Chicken breasts bite size, bok choy, bean sprouts, green beans, water chestnuts, bell pepper, mushrooms, sesame oil, olive oil, rice wine vinegar,and any thing else you and your family love!

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Brown chicken lightly in olive oil, add other ingredients by density and size, heavy ends of bok choy and bell pepper, water chestnuts, pine apple, and last green ends of bok choy and bean sprouts. I didn't have mushroom but would add with bean sprouts.

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Let it cook a while but DON'T overcook. You want some snap in the bok choy and green beans.

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Add sesame oil (I used about a 1/2 tablespoon) last, and rice wine vinegar to taste (I used about a full tablespoon. Last I sprinkled some sesame seeds.

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It's a meal in itself. I like a rich red wine with dang near everything, but a sauvignon blanc or pino grigio would be great.

Frittata

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The makin's

Serves 2: 4 beaten eggs, Italian seasoning & garlic powder or salt, mushrooms, onions, tomatoes (I peel mine), ham, cheese.

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Stovetop

Soften onions in butter, add ham, mushrooms, last tomatoes, then finally beaten eggs...cook without stirring on medium heat, add cheese then into a 400 degree oven. 

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Finish in 400 Degree Oven

Finish in 400 degree oven until puffed and firm.


Serve

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Serve

Here with a little O.J., coffee, berries, and an English muffin.




I often do my steaks in a heavy frying pan...

Perfectly done.... My compliments.

Great Restaurants, Here and There!

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Lolo Creek Steak House, Lolo, MT

Now Lolo Creek Steak House, formerly Guy's Lolo Steak House, now better than ever and always great.  Some of the world's finest taxidermy adorns the walls. Great prices, even greater food.

Lolo, MT, a few miles south of Missoula, MT.

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Lucky's, Monticeto, CA

Fabulous steaks, this great swordfish, and interesting people watching

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Pearl's Missoula, Montana

Was off red meat so had this fabulous mushroom soup.  And yes, you eat with your eyes.

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Seafood, Pearl's, Missoula, MT

Can't remember what the menu called it, but it was excellent.  And the service was SUPER as well.

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Beverly's, Couer d' Alene, Idaho

Great restaurant atop the hotel with superb view of the lake.

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Churchill's, Spokane, WA

Expensive, but aren't all great steakhouses.  This is the ribeye...Perfect! As was the service.

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Whitefish Lodge, Whitefish, Montana

Had a great flank steak and fries, and talked them into bringing me a little oxtail gravy on the side!  Well worth the visit if ever near.

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Dahl and Di Luca, Sedona, AZ

Lisa Dahl has a number of GREAT restaurants. Don't miss any of them!

Will continue to post exceptional dishes from restaurants...

Reader's Cookbooks!

Cooking Wild and Wonderful, a reader's cookbook

Cooking Wild and Wonderful (See Volume 3, lots of new recipes)

If you enjoy a cookbook with lots of reading, this is the one for you. It's not about game cooking, and the wild doesn't mean that.  It's a look at Wolfpack Ranch and what and how we do!  Click on the cover or the action button to grab a copy.

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California Cocina

California Cocina is a look back in time, with quotes from journals and biographies from the gracious rancho days of old California, where it was said, "It's better to be on time than invited."  Click on the cover to grab a copy.

I hope you enjoy my cookbooks as much as I enjoyed working on them!

Video of the Day!

Lot's of fun with parmesan....


My Chuckwagon!

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A project for the summer!

I found this old John Deere, turn of the century, wagon and thought it had decent bones.  I skinned it and made myself a contemporary chuck/BBQ wagon.

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Design as you go!

I wanted to stay as true as possible to the old designs, yet accommodate modern BBQs and a gas range.  It also has a gas deep fryer.

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Gotta have a whiskey barrel!

I can cook for eighty or so and have done so with this rig.  Doing all the labor myself, the canvas top cost as much as the rest of the rebuild.

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Great fun cooking, outside!

Everyone with  a beer or glass of wine in hand, kibitzing the cook, who cooks with wine (in hand)

Grab a free cookbook, California Cocina! Search the site....

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Lot's of great recipes and country cooking!

Contact Me

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Love to hear your comments on the page or the content!

The Kitchen at Wolfpack Ranch

ljmartinusa@gmail.com