Peeter Joot's (OLD) Blog.

Math, physics, perl, and programming obscurity.

Archive for the ‘reciepes’ Category

Herring salad recipe from Dad’s papers

Posted by peeterjoot on March 12, 2014

This was a favorite of my dad, Jaan Joot.  I’m pretty sure that it is actually Vanaema’s recipe.


2 herring

2 small cans beets

6 potatoes (large)

4-5 pickles

1 onion

1 apple

3 (¼”) slides ham or 5” kolbassa

2 hard boiled eggs

1 tablespoon mustard

salt and pepper to taste

sour cream and mayo (small bowl)

– add above just before serving

Makes about 3-4 liters.

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Lasagna, Take II (regular, plus gluten free)

Posted by peeterjoot on January 27, 2011

Last year, I posted notes on my first completely independent Lasagna attempt:


I’ve tried it again, but this time I have some pictures to go with it.  I also prepared one regular Lasagna, and made an attempt at a second gluten free variation, using the same batch of filling material.  Since I couldn’t find Lasagna style gluten free noodles, I used rice noodles for the gluten free variant, and layered them, in a pseudo-lasagna like fashion




I used way too many rice noodles for that little Lasagna (a one pound package would have done).  For the regular lasagna, I used about 3/4 of a package of spinach noodles, which was also too much, but I’ll be able to use the leftovers for something else.

Ingredients for this attempt included:

  • 1 package (500g / 1lb) lean ground beef.
  • 1 jar spaghetti sauce.
  • 1 container of cottage cheese (don’t have to bother straining).
  • Bag of shredded mozzarella on hand.
  • Parmesan to grate on top when done.
  • A bunch of mushrooms (~12), sliced.
  • 3 small zucchinis, sliced.
  • 1 yellow pepper.
  • A bag of spinach, fried to make it easier to handle when layering.
  • A bit of regular and some super old cheddar (only because I ran out of mozzarella actually)
  • 4 cloves of garlic, rasped.

I tried doing the prep work more concurrently, and had at any given time, two frying pans going with one of the fry-em-up ingredients (ground beef, spinach, mushrooms, peppers, zukes).  A bit of liquid seems to help expedite the cooking times for some of the vegies.  The two batches of noodles were also prepared in these times.

In the end, combine the meat, peppers, zukes, mushrooms, and the sauce in a big pan, and mix em and cook em a bit all together.


This is also when I used the kitchen rasp on the garlic.

The layers can go in many ways.  Some of them end up with a very nice colour



Both of the Lasagnas were made in advance of the actual meals, so I`ve got them both in the freezer right now, not yet tried.  Before covering and freezing them my two creations looked like:


375 F is the temp I have in my notes from last time, but I don`t recall for how long.  A half hour with a few minutes on broil at the end will likely do the trick.  I`ll be interested to see how these ones turn out (especially the gluten free variation).

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Slow-Cooked Beef Chili

Posted by peeterjoot on July 18, 2010

(Mar 2nd post from my to-be-deleted entropy blog)
Below is the recipe that I tried cooking for the kids today.  The kids completely boycotted it, because of the vegetables.  I’d agree that it’s worth boycotting because it didn’t have much flavour.  Michelle says it needed cumin and paprika.


1) Use of the pot roast is very time consuming.  Had to cut all the grizzle off, and it took time to dice it up, and brown it.  The meat itself, once slow-cooked, turned out quite nice, but for chili, ground beef probably would have been much easier and faster.

2) Something is needed to go with it.  Rice or polenta would have worked.  I used left over mashed potatoes from yesterday.

3) Flavour rescue.  Liberal dosing with shredded cheddar helped, plus more salt, and some pepper.  Finally scooping it up with some corn chips (also themselves salty) made it tolerable.

4) I messed up following the instructions and fried the green peppers along with the onions and other veggies.  Five minutes didn’t do the job to make that whole mass of veggies soft, so I cooked it longer, but I think that I probably could have done just the onions and then dropped all the rest of the veggies into the slow cooker pot as is.

5) I omitted the hot pepper sauce since I figured the kids wouldn’t go for it.  Perhaps that would have made up for some of the missing flavour.

Great Canadian Magazine

Slow-Cooked Beef Chili

Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad.
Great Canadian Magazine


2 tbsp (25 mL) vegetable oil
2 lb (907 g) pot roast  boneless cross rib, cut in 1/2-inch(1 cm) cubes2 onions, diced2 large carrots, diced2 stalks celery, diced2 cloves garlic, diced1 tbsp (15 mL) dried oregano
1 can (28 oz/796 mL) stewed tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
1 can (19 oz/540 mL) black beans, drained and rinsed1 can (19 oz/540 mL) red kidney beans, drained and rinsed2 tbsp (25 mL) chili powder
1/2 tsp (2 mL) salt
1 sweet green pepper, diced1 tsp (5 mL) hot pepper sauce, (optional)


In large skillet, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed. With slotted spoon, transfer to bowl. Pour off any fat in skillet.
Reduce heat to medium; fry diced onions, carrots, celery, minced garlic and oregano until vegetables are softened, about 5 minutes. Scrape into slow-cooker. Add tomatoes, tomato paste, black beans, kidney beans, chili powder and salt ; stir in beef and any accumulated juices. Cover and cook on low until meat is tender, about 6 hours.
Skim off any fat. Stir in diced green pepper, and hot pepper sauce (if using). Cover and cook for 30 minutes.

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cookin for the kids. recycled noodles.

Posted by peeterjoot on July 18, 2010

(Feb 25th post from my to-be-deleted entropy blog)


Today’s bungling in the Kitchen didn’t work out so badly. Yesterday I’d made way too many noodles, so today’s recipe:

– warm some spaghetti sauce in a small pot.
– fry up three small batches of left over noodles in some butter (3 in sequence, then straight to the plate)
– cut some zucchini into strips and fry it up, also in a bit of butter.

Of course the kids boycotted the zucchini, but I liked the combo of noodles, zuchs and sauce. The whole thing was simple and fast.

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Lasagne. Feb 7th attempt.

Posted by peeterjoot on February 8, 2010

About 16 lasagna noodles for one big pan (spinach noodles are nice). Whole box if making 1.5 pans (ie. one for freezing).

1 package (500g / 1lb) lean ground beef.
1 jar spaghetti sauce.
1 container of cottage cheese (don’t have to bother straining).
Bag of shredded mozzarella on hand.
Parmesan to grate on top when done.
A bunch of mushrooms (~12).
1 zucchini.
Some spinach.
1 pepper (yellow makes a nice colour contrast in the sauce)

Dice up the shrooms, and fry em. Add a bit of white wine to help them get soggy, and fry till the wine evaporates.

Dice up the pepper. Small enough that the kids and wife won’t try to pick em out.

Cut zuke into smallish pieces, and fry em up too (separate from the mushrooms since they cook at separate speeds).

Fry up the ground beef. If frozen make sure to take it out of the freezer in the morning (if cooking mid afternoon). Breaking it up right at the beginning is helpful so it doesn’t clump.

Now’s a good time to get the noodles cooking.

Combine the meat, the peppers, the mushrooms, and the sauce in a big pan, and mix em and cook em a bit all together.

Michelle says I should have fried the spinach a bit to make it floppy. Try that next time. That would also make it easier to add it to the layers, because it makes the layers all wobbly when putting it on raw.

Bottom layer
– noodles on the bottom, slightly overlapping
– cottage cheese, then mozzarella, then sauce, then some spinach.

2nd layer
– same thing

top layer

– noodles, mozzarella, then grate on the parmesan. Cover with foil and cook at 375 (having preheated oven), then 5-10 more minutes uncovered. I’m not sure if the foil makes a difference and I’m going to try next time without it.

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