Blog - Fresh From Oregon

Huckleberry Buttermilk Pancakes

September 4, 2012 · by Carrie Trax ·

Do you see the little blue huckleberries bursting out of these buttermilk pancakes? You can not get them any fresher in Oregon than picking them yourself. Huckleberries just came into season a few weeks ago here in Oregon and just as quick they will be gone, so now is the best time to go pick them. Most wild huckleberries are found at higher elevations between 4,000-6,000 feet. We were lucky enough on our hike yesterday to find a HUGE patch of wild huckleberries. We were not prepared to pick them but did have an empty water bottle, which I think is one of the best containers to pick them in. It keeps them from spilling out and it is easy to carry in your backpack. We had only one bottle and if you have ever picked huckleberries you know it takes time. John and I both picked for 20 minutes and only got 1 cup of these “good as gold” berries. We have marked the spot and will be returning at the end of the week with more bottles and help to gather up some more. The one cup of huckleberries was just enough for me to get 8 golden and delicious pancakes today… enjoy the recipe!

Huckleberry Buttermilk Pancakes
1 1/2 cups Bob’s Red Mill white flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk
4 tablespoon butter, melted
2 large eggs
1 cup Huckleberries
In medium bowl combine flour, sugar, baking powder and salt, set aside. In small bowl combine buttermilk, butter and eggs. Add buttermilk mixture to the flour mixture, combine until mixed do not over mix (I prefer to use a whisk it does the quickest and best job). Cook on 400 degrees (hot griddle). Pour about 1/4 cup of batter on the griddle and sprinkle with the huckleberries.

Cook on first side about 3 minutes until bubbles appear along the edge of the pancake. Flip and cook for 2 minutes more and golden brown. Serve with a big pat of butter and enjoy!

Pork Sandwich & Apple slaw

September 3, 2012 · by Carrie Trax ·

I woke up to a beautiful Labor Day morning in Oregon of blue skies and the wonderful sound of the river coming through my window. This was going to be an awesome day for an afternoon hike for the first week in September here in Oregon. I need to get the Pioneer Woman’s Spicy Dr. Pepper Shredded Pork I made last week from the freezer into the crock pot to heat up. I made a big batch so my son Scott could take some down to the Hoodland Fire department were he is a volunteer. After a little work around the house the pork was ready to send with Scott keeping back some for sandwiches after the hike. If you live in the Pacific Northwest you know that the Pacific Crest Trail runs from Canada to Mexico. We are lucky enough to live right down the road from were you can jump onto the trail. John and I loaded Sage in the car for a small afternoon hike, with this being Sage’s first hike. We took the trail towards the south which gave us a great view of Mt Hood and then walked 20 feet and had a view of Mt Adams, which is located in the state of Washington. We had a great afternoon hike and found a patch of huckleberries along the way. Check out tomorrow’s post to see what I am making John and Scott with the huckleberries we picked.

After returning from our hike we were ready to eat and instead of making the traditional coleslaw with cabbage to go with the pork I decided to make some apple slaw. I had bought some Honey Crisp apples, that just came into season, at the farmers market on Saturday. I hope you all had a wonderful Labor Day!

Happy 1st Wedding Anniversary to my son and daughter-in-law, Johnny & Jess!

Apple slaw
2 apples ( I used Honey Crisp)
1/2 cup mayonnaise (I use Miracle Whip what can I say!)
2 teaspoon sugar
2 teaspoon white vinegar
dash salt and pepper
1/2 cup dried cranberries
2 tablespoon Oregon hazelnuts, toasted & chopped

Fill a medium bowl with water and add a tablespoon of lemon juice. Cut apples with skin on (looks prettier) into matchstick size pieces and place into lemon water to prevent browning. In small bowl combine Miracle Whip, sugar, vinegar, salt and pepper and whisk to combine. Drain water from apples and add the cranberries and hazelnuts.

If you do not have hazelnut (which is the state nut of Oregon) you can use pecans or walnuts. Toss with the Miracle Whip mixture until coated. I added a side of my Bread & Butter pickles to finish off the meal.

Source: Spicy Dr. Pepper Shredded Pork ~ Pioneer Woman

French Toast Croissant with Fresh Peach Compote

September 2, 2012 · by Carrie Trax ·

2 croissants
2 large eggs
1 tablespoon half and half
¼ teaspoon vanilla extract

1# peaches (3 large) peeled and sliced
½ cup brown sugar
¼ cup water
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon butter

¼ cup pecans, chopped
Whipped cream, garnish
Powdered sugar, garnish

Cut the two croissants in half, I like to put them in the freezer overnight they are easier to cut frozen. In small bowl combine eggs, half and half and vanilla, pour into a shallow pan. If your croissants are a large add an extra egg, set aside.

Combine peaches, brown sugar, water, cinnamon and nutmeg in a 1 quart saucepan. Cook over low-medium heat for 10 minutes or until the mixture is a medium-thick syrup, stir occasionally. Set aside and cook your croissants.

If you have a flat top grill heat to 400 degrees or in a large skillet over medium-high heat add 1 tablespoon butter. Open the cut croissant and place in egg mixture pressing down to coat flip over and coat the other side. Place cut side down on grill or in skillet and cook about 2-3 minutes, or until brown. Flip over and cook the second side this will take less time about 1 ½ to 2 minutes.

To assemble place croissant bottom on plate and fill with ½ the peach compote, place on the top of the croissant. Sprinkle with powdered sugar and garnish with the whipped cream and pecans.

Buttermilk Biscuits & the Best Peach Jam

September 1, 2012 · by Carrie Trax ·

If it is Saturday then you will find me at the Gresham’s Farmers Market seeing what is fresh this week in Oregon. With an empty bag in one hand and my dog Sage in the other we started down the aisles to fill our bag. We see some of the early apples that are just coming into season and a few early pears but what catches my eye at almost all the produce booths are still the fresh peaches that are still in season. One of the vendors offers me a piece of the peach and I thought of the peach jam I made earlier this month and decided that buttermilk biscuits and peach jam where going to be on the dinner plate tonight. I also bought a couple pounds of peaches for a special treat for breakfast tomorrow. So check out the post tomorrow and next week to see what else I filled my bag with.

Buttermilk Biscuits

3 cups Bob’s Red Mill white flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 cup butter
3/4 cup buttermilk
1 egg
1/4 cup water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make workable dough. Mix the dough until it is just barely combined (don’t over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter. Place on a greased baking sheet a few inches apart and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Best Peach Jam

8 cups pitted peeled, chopped, slightly mashed peaches
4 tablespoons fresh lemon juice
6 tablespoon powdered fruit pectin
7 cups sugar
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon freshly grated ginger root
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Zest of 1/2 lemon

Sterilize the jars, rings and lids according to manufacturer’s directions.

In a large saucepan over medium heat, bring the peaches and lemon juice to a boil. Add the pectin and return the mixture to a boil. Stirring constantly, slowly add the sugar. Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute. Remove from the heat and skim any foam from the top of the jam.

Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
Cover with the lids and screw the bands on. Hot water bath for 10 minutes.

Source: Peach Jam ~ Food.com

Blue Ribbon Honey Wheat Oat Bread

August 31, 2012 · by Carrie Trax ·

Did they just call my name? Looking at my husband’s face I knew I won 1st place in the Bob’s Red Mill Bread contest at the 2012 Clackamas Fair. I was so excited winning first out of 21 different breads entered in the contest. Recipes had to use one of Bob’s Red Mill flours and any other Bob’s Red Mill product so that was the start of my Honey Wheat Oat Bread. The special treats of raw pumpkin seeds, oats and wheat germ awaited the judges as they sliced the bread in half. Even though I also received a $100 gift card for Bob’s Red Mill (which I used one hour after the contest was over) my biggest prize was the Blue Ribbon!

Honey Wheat Oat Bread

3 tsp rapid rise yeast

1 teaspoon white sugar

1/2 cup warm water (110 degrees)

1 (12 fluid ounce) can evaporated milk

1/4 cup water

1/4 cup melted butter

1/2 cup honey

2 teaspoons salt

2 cups Bob’s Red Mill whole wheat flour

4 cups Bob’s Red Mill white flour

½ cup Bob’s Red Mill quick cooking rolled oats

¼ cup Bob’s Red Mill wheat germ

½ cup Bob’s Red Mill raw pumpkin seeds

1 egg, beaten with a little water

2 tablespoons Bob’s Red Mill quick cooking rolled oats

Dissolve yeast and sugar in 1/2 cup warm water, set aside for a few minutes.

Combine milk, 1/4 cup water, butter, honey, salt and wheat flour in mixer bowl of a Kitchen Aid mixer. Mix in yeast mixture, and let rest 15 minutes. ( I place a towel over the bowl). Add bread flour, and process until dough forms a ball. You can leave in mixer on “2” mix for 8-10 minutes (add flour as needed if sticky) or hand knead for 10 minutes. (I prefer to hand knead and then you can feel if more flour is needed). Add in oats, wheat germ and pumpkin seeds. Place the dough in an oiled bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled. (I learn a trick from someone to turn your oven on to 400 for 1 minute and then turn off it works great) Place bowl in oven to rise. Do the same on the second rise too.

Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9×5 inch bread pans. Cover loosely with plastic wrap. Let rise in a warm area (oven) until doubled; second rise should take about 30 minutes. Egg wash the top of each loaf and sprinkle on some oats.

Place a small pan of water on the bottom shelf of the oven. Preheat oven to 350 degrees.

Bake for 25 to 35 minutes, or until tops are dark golden brown. Slice when cool.

Hello from Oregon!

August 30, 2012 · by Carrie Trax ·

Welcome to my blog fresh from Oregon and the beautiful foothills of Mt Hood. Oregon has amazing fresh ingredients all year long. What’s fresh this week in Oregon and what meals can you create with it. I will share some of the great recipes I have made using the fresh ingredients that are grown and made right here in Oregon. You can cook fresh from Oregon 52 weeks a year!

Double Crust Peach Pie Cobbler

July 24, 2012 · by Carrie Trax ·

The peaches have just started to ripen in Oregon and thought of my husband favorite peach dessert. The two layers of crust gives him twice of his favorite part!

Pie Crust:

3 cups Bob’s Red Mill white flour

1 tsp. salt

1 ¼ cup shortening

1 Tbsp. Cider vinegar

5 Tbsp. Cold water

1 egg

Peach Filling:

8 cups peaches, peeled and sliced

2 cups sugar

4 Tbsp. Flour

½ tsp. cinnamon

1 tsp. vanilla extract

1/3 cup butter

In large bowl combine flour and salt, with pastry blender cut in shortening until it resembles coarse crumbs. In small bowl mix vinegar, water and egg, add to flour mix and combine until dough comes together, do not over mix. Set aside.

In large pot combine peaches, sugar, flour and cinnamon, let set for about 10 minutes until syrup forms. Bring to a boil then reduce heat to a low and cook for 10 minutes. Remove from heat and add vanilla and butter stir until the butter is melted.

Roll out half the pie dough to about 1/8” thickness on lightly floured surface and cut into 8” squares. Spoon half of the peaches into a lightly butter 8×8 pan; top with squares. Bake at 475 degree oven for 12 minutes or until lightly brown. Spoon remaining peaches over pie squares. Roll remaining pie crust to 1/8” thickness and cut into 1” strips; arrange on top of peaches in a lattice pattern. Bake an additional 15 to 18 minutes or until browned.

Double Noodle Chicken Soup

May 20, 2010 · by Carrie Trax ·

Burrrrrrrrrrrr…… Spring is here in Oregon but this past week with the rain and wind I felt a little chilled to the bone. So I dug out my favorite recipe for chicken noodle soup. Not being winter I did not have a stock pile of noodles in my cupboard so I decided to add the two I had and that is were the double noodle chicken soup came from. I have to say that the family really liked and I think that it is how I will make it in the future, enjoy…..

1 whole chicken 5-6 pounds
4-5 quarts water
3 cups onion, diced
3 cups celery, diced
3 cups carrots, diced

Place cleaned chicken in large soup pot and add onions, celery, carrots, 1/4 cup fresh parsley, 1 Tbsp black pepper and 2 Tbsp salt.

Bring to a boil and cook for 30 minutes, reduce heat to low and simmer for 1 1/2 hours. Remove chicken, it will be very cooked so make sure when it is falling apart you get all the little bones.
Add two large cans of chicken broth and turn heat up to medium heat. Break up chicken into small pieces and add back into the soup.

Once the soup starts to boil add one bag of Kluski noodles and one bag of fine egg noddles.Cook about 20-30 minutes until the noodles are done. Taste to see if you need to season with more salt and pepper.

Lasagna Florentine

April 30, 2010 · by Carrie Trax ·

Fresh greens are bountiful at the farmers markets and my favorite is baby spinach this time of the year. This is a great dish to add other fresh vegetables when they come into season like some sauteed zucchini and grated fresh carrots. Let your imagination and the farmers market decide what goes into your lasagna when you make it. This is a recipe that can change throughout the year depending on the fresh harvest. I also used fresh mushrooms in this recipe. This is also great to freeze and have for a quick dinner later.

1 (28 oz) can Italian whole tomatoes or 2 pound fresh ripe tomatoes
1/2 cup fresh mushrooms, cooked
1 medium onion, chopped
2 tsp basil, dried
2 tsp. tarragon, dried
1 tsp red pepper flakes
2 cloves garlic, chopped
salt & pepper to taste
1 1/2 cup V-8 Juice
6 tbsp. butter
2 cups Cheddar cheese
4 cups Mozzarella cheese
8 oz Parmesan cheese, coarse grated
16 oz cottage cheese
2 eggs
12 oz fresh spinach, cooked
12 wide lasagna noodles, cooked

You need to prepare the sauce first, add tomatoes, mushrooms, onion, basil, tarragon, red pepper flakes, garlic, salt, pepper and V-8 juice in large pot and cook for 20 minutes. Add butter and cook an additional 5 minutes and take off the heat. In medium bowl combine the cottage cheese, eggs, Parmesan cheese and cooked spinach.

Now it is time to assemble in a sprayed 13×9 pan put a 1/4 of the tomato sauce across the bottom and lay 4 noodles over lapping slightly. Spoon on a 1/4 of the tomato sauce, 1/3 cheddar and mozzarella cheese, 1/2 of the cottage cheese mixture. Lay 4 lasagna noodle down, 1/4 sauce, 1/3 cheddar and mozzarella cheese, remaining cottage cheese mixture. Lay down the remaining lasagna noodle, sauce, cheddar and mozzarella cheese.

Bake uncovered in a 375 degree oven for 1 hour. Cool for 20 minutes before cutting. I like cheese so once I cut the lasagna in squares I place a piece of mozzarella cheese over it and melt in microwave for 30 seconds. You could also add some mozzarella cheese on top the last 5 minutes of baking.

How Sweet the Smell …. The Lilac Lady

April 21, 2010 · by Carrie Trax ·

This past Saturday me and my husband enjoyed a beautiful day at the Hulda Klager Lilac Gardens in Woodland, Washington. If you live in the Pacific Northwest this is a must to see. When we arrived there were at least 100 cars filling the parking lot and along the street, yes we went the first day the gardens opened. Even though there were over 200 people there the 3 1/2 acres of gardens had plenty of room. The gardens are open now until May 9th. It is only a short 30 minute drive north from Portland, Oregon. The gardens are maintained and run by the Hulda Klager Lilac Society, a nonprofit organization with approximately 95% of its work force derived from volunteers. After a small admission fee of $2 you can enjoy going through the original Victorian House that Hulda lived in and then explore the many varieties of lilacs she breed in the gardens behind the house. There is great history on her and you can go to www.lilacgardens.com for more information and direction on how to get there. With the early spring I would go sooner than later the lilac are at the peak of their blooms. Yes you can buy many of the lilacs from a 3″ pot up to a 4 feet tree with all money going back to taking care of the gardens. Here are some great pictures my husband took with his new camera…
As an extra bonus there is a Tulip Bulb Farm 1/2 mile down the road and WOW the tulip make you feel like you are in Holland.