MY FAVORITE RECIPES - Meet Keith and Kim Weerts, Elberton

Jana Mathia | Mar 04, 20100

Kim, Sydney and Keith

At the Little Canaan Ranch, Keith and Kim Weerts have found their own paradise.

“This is our promised land,” Keith said from their home which overlooks most of their 140 acres outside Elberton.

The ranch is rich with fruit trees, berry bushes and grazing land for their herd of Galloway X Angus cattle.

“We’ve actually lived all over the country and decided we liked the west the best,” Kim said.

Originally from Illinois, the Weerts were living in Sheraton, Wyo., before moving to Elberton.

In Sheraton they had 25 acres and started to raise cattle. They liked the country living but wanted more land. Finding little they could afford in the region, they found the 140 acres in Whitman County on-line.

In Feb. 2007 they moved to the ranch, bringing along two dogs, 15 Galloway cows and two guinea hens.

“They’re great tick eaters,” Keith said of the hens. The eggs are edible—if you can find the nest, Kim noted. The Weerts hope to add chickens to their ranch as soon as a chicken coop is built.

Keith creates computer programs for industrial equipment, something he is able to do from a remote location.

Much of their labor over the past three years has been constructing buildings on their property, but they have also done their fair share of tearing down.

They dismantled the old county poor house at Elberton. The old wood was used as trim for their house. The sawdust was used for mulch and the sink was installed in the bunkhouse.

Kim said they found 88 bats in the attic of the poor house. They tore one wall down and found it packed with guano.

With most of the building done on the ranch, Keith and Kim are looking forward to spending more time at their hobbies.

“I’m a good beer-brewer,” Keith said. In the 1990s he won three national brewing competitions.

“Back then I was driven to do it, now I just do it because it tastes good.”

Keith hopes to grow some of his own hops this year. He also uses fruit from his backyard, like sour cherries, for the mix.

Kim is looking forward to serious gardening this year.

“It’ll be nice to have both a vegetable and flower garden started this year,” she said.

The couple also shares a passion for cooking. Their last two homes have been designed so the kitchen is part of the living room. Keith pointed out when they’re cooking for others, people usually end up in the kitchen where the action is.

“We get kind of active in the kitchen,” Keith said.

While family is served comfort food, guests can expect a nice six course meal when they visit.

Kim admitted she does not get recipes from cookbooks. Instead she gets her recipes from magazines and cooking shows.

“I have no idea where I picked up my love of (cooking),” she said.

This spring, the Weerts hope to host some murder mystery parties at their home as they’ve done in past places they have lived. The evening includes the mystery and a full array of food and drink.

“For us, that’s a fun time to cook,” Kim said.

They also enjoy spending time with their daughter, Sydney Weerts, a teacher at head start in Colfax.

Smoked Salmon Roll-ups with Dilled Lime Cream Cheese

1/2 lb. Cream Cheese, softened

1 1/2 Tbsp. Fresh Dill, finely chopped

1/2 tsp. Lime Zest

1 lb. Smoked Salmon, thinly sliced

3 Scallions, finely chopped

1 1/2 tsp. Fresh Lime Juice

1/4 tsp. Pepper

Pumpernickel Bread

Whip cream cheese until fluffy. Add scallions, dill, lime juice & zest and pepper. Spread a two foot long sheet of plastic wrap on work surface. Arrange salmon slices on the plastic, overlapping them slightly so there are no gaps, to form a 15 x 8 inch rectangle. Spread 2/3 cup of the lime/cream cheese mixture evenly over the salmon. Starting from a long end and using the plastic wrap to help, roll up the salmon to form a tog about one inch thick. Refrigerate overnight or up to two days. Slice 1/3 inch thick. Serve with pumpernickel bread on the side.

That “Stewart Woman’s” Salad

1 Head Red Leaf Lettuce

1/4 Watermelon, chunked

1 Bunch Fresh Cilantro, chopped

1 cup Kalamata Olives

1 Red Onion, thinly sliced

Balsamic Vinaigrette

Rinse and dry head of lettuce. Tear lettuce and place in bowl. Add onion, olives, cilantro and watermelon. Top with balsamic vinaigrette and toss. Serve immediately.

Balsamic Vinaigrette

3 Tbsp. Balsamic Vinegar

1 Garlic Clove, finely minced

Salt

1 Tbsp. Dijon Mustard

1/2 cup Olive Oil

Freshly Ground Pepper

Whisk together all ingredients. Pour over salad to taste.

Crustless Quiche

1/4 lb. Butter

6 Eggs

1 lb. Monterey Jack Cheese, cubed

2 cup Cottage Cheese

1 tsp. Salt

1/2 cup Flour

1 cup Milk

1 (3 oz.) Package of Cream Cheese

1 tsp. Baking Powder

1 tsp. Sugar

Melt butter on stove in sauté pan. Add flour and stir until smooth. Remove from heat. In a bowl, beat the eggs with a mixer. Add milk, cream cheese, cottage cheese, baking powder, salt and sugar. Mix well. Stir in flour/butter mixture. Add cubed Jack cheese. Pour mixture into a greased 9 x 13 pan, Bake at 350 degrees for 45 minutes. Serve immediately.

ANZAC Cookies

2 1/4 cup Flour

2 cup Rolled Oats

1 cup Coconut

1 1/4 cup Sugar

3/4 cup Crushed Walnuts

1/2 lb. Butter

2 Tbsp. Golden Syrup*

3/4 tsp. Baking Soda

1/4 cup Brown Sugar

1/4 cup Boiling Water

3/4 tsp. Vanilla

Mix flour, oats, coconut, sugars, and walnuts in bowl. Set aside. Melt butter with golden syrup. Cool a bit. Add baking soda, vanilla and boiling water to melted butter and syrup mixture. Mix liquid mixture into dry ingredients. Form into balls, flatten slightly with the palm of your hand and bake on greased cookie sheet at 350 degrees for 12-15 minutes until golden brown.

*Golden Syrup is THE key ingredient. There is no substitute that gives the cookies this flavor.

Golden Syrup may be found in Spokane at the Cash and Carry Stores.