Sauerkraut? Oh! No Sauerkraut and Kielbasa

 Forgot to get Kraut for the Easter Kielbasa.  My wife asked how to spell that and I told her it's Mexican: Qi le Basa.

1/2 head of cabbage, Slice the cabbage 1/4 inch thick
2 strips of bacon or 2 cooked slices cut into 1/2 inch pieces + 1 TBS Bacon grease 
1/2 tart apple sliced 1/8 inch thin
2 medium carrots diced (mainly for color)
1/2 medium onion, sliced thin
3-4 garlic cloves smashed or diced.
1/4 Cider vinegar
1 TBS Bavarian Blend (Penzy's)
1 tsp coarse ground mustard from a Hindustani grocery  (NOT Colemans or powdered muster)

fry the bacon and set aside.  if cooking kielbasa, brown the kielbasa in the bacon grease

Add the remaining ingredients, EXCEPT the cider and saute for 3-4 minutes.  

Add the cider to deglaze, and bring to a simmer. 

Cover and simmer for 35 - 45 minutes until vegetables are tender and the meat is 160 F 

  

 

Rutabaga: Swedes and Tatties Smash

 My better half has been diagnosed pre-diabetic.  Time for a lot of menu changes.  Out with the starch in with the veggies. I've been working on this for years... But I love potatoes, pasta and corn.   Rice, meh.

In the UK Rutabagas are also called Swedish Turnips or Swedes.  I have no idea where I read that but I love Rutabagas and all things Brassica.  I think Rutabagas are related to cauliflower and mustard, and those are genus Brassica.  I could look that up and be correct but the stream of conciousness is flowing freely now.

I think potatoes are Tatties.  Hence Swedes and Tatties. Basically a lower carb replacement for Mashed Potatoes.

4 LB Rutabaga 1/4" dice
1 LB Potato 1/2" dice
1 Large carrot chopped
1/2 onion diced
4-6 cloves of garlic, smashed.

Boil all of the above until fork tender, drain. reserve some water if needed to thin the smash. using a hand masher or imersion blender smash to desired consistency. 

1/4 cup  butter
1/4 cup sour cream
1/4 cup Good Cheddar (grate yourself for better flavor)  
    Adams Reserve, Cabot Reserve, Cathedral City, Dubliner
1-2 tsp herbs du provence
1-2 tsp salt to taste
1 - 3 tsp garlic to taste
1/2 - 1 tsp ground pepper to taste

Blend all of the above into the smash, increase ingredients to taste. 

I didn't say it was healthy, just lower in carbs 

Bavarian Dijon Mushroom Gravy

Why use condensed soup gravy when you can scratch it?

4-6 Mushrooms sliced thin
1/2 small onion chopped 
2 slices of chopped Bacon
1 can Chicken Broth 
1/2 C White wine
1 TBS Dijon Mustard
1.5 TBS Pezneys Bavarian Seasoning
4 TBS Butter
2 TBS Flour
1 tsp Paprika
1/2 tsp pepper
1 clove fresh garlic, diced, sliced, crushed, minced 

DIRECTIONS 

Powder the onions and mushrooms with flour
Over low to medium heat melt the butter - your burners are different, don't burn it.
saute the bacon, onions and mushrooms add the garlic after the onions are translucent
Add spices
Add flour, 1 TBS at a time and whisk so that it cooks creating a golden roux.
Add some broth, some wine, NOT All of it.
Add Dijon, broth, wine, whisk, repeat until it reaches the consistency and flavor you desire. 

    - individual viscosity preferences do vary.

Totally scalable

 

  

Red Beans and Rice -> To Crockpot

I'm thinking this can work if done carefully.
Cook veg separate from meat
Cook Meat set aside.  drain tastiness into veg mix
Soak Beans over night
Cook Beans and veg. All day
add meat at the end.
cook rice and serve over rice

Meat should still have character

Trinity 2 C Onion 1 C Celery 1 C Pepper
4 clove garlic
2-3 TBS Cajun Seasoning
2 TBS Parsley
1 tsp thyme
1 tsp pepper
Cayenne Pepper to taste
1 Ham Steak
1 14 oz. LB Kielbasa or Andouille (adjust cayenne pepper to taste)
Brown meat on high heat, set aside with slotted spoon
pour off additional liquid and reserve

saute veg and spices 3-4 min
add garlic 1 min
set aside

In a.m. add veg and beans and stock to crock
cook all day
mash some beans
add more stock till creamy
add meat
cook rice
serve over rice

Carrot & Rutabaga Stew

2.5 LBS Rutabaga, cubed
1.25 LBS Carrots, cubed
6 C stock.
1 LG Onion, Diced
2 TBS Penzeys Bouquet Garni
1/2 tsp salt (to taste)
1/2 tsp freshly ground pepper (to taste)
2 cloves garlic, chopped.

Crockpot on low for 8-12 hours.  Using an immersion blender, blend about half into a purree, or remove 1/2 to blender and return to pot.

serve with cooked tortellini.

Hindustani Chicken

Inspiration comes from the strangest places...  I was craving Indian food, which I call Hindustani, because once upon a time I was speaking to a group of my trainees and telling them that cigarettes were cheaper on the Indian reservations... and I looked around me at the 8 Indian nationals I was speaking to, and said, so do you call yourselves Indians?  And I was told that they used the term Hindustani.  

I wanted curry chicken, found a mediocre recipe on the internet and have made some adjustments.  First of all I need to buy plain yogurt on a regular basis.  I used half and half (the recipe called for cream) and some sour cream. But yogurt is what is needed. Also the recipe called for to much cinnamon, so I reduced that, and did not have enough curry flavor, so I increased that.  And here is my first Hindustani recipe:   

2 lbs Chicken Breast, cut into bite size chunks
1 package chopped spinach cooked and drained
1 14-16 oz can chick peas, drained and rinsed.
1 C plain yogurt (was half and half/cream)
14 - 16 oz tomato sauce.
1 medium onion, chopped
4 cloves garlic, chopped
3 TBS Butter (Ghee if available)
1 TBS cumin
1 tsp ginger powder - need to find paste or fresh equivalent 
1 tsp paprika (reduced)
1 tsp curry powder (increased)
1/2 tsp cayenne pepper - this creates a mild base add more to heat (reduced).
1/2 tsp tumeric (increased)
1/4 tsp cinnamon (reduced)

Sautee the onions in butter over med-low heat until translucent. Add garlic, cook another 1-2 minutes.
Mix all of the spices together in a small bowl.  Toss the chicken in the spices. Move the onions and garlic to the side of the pan, increase the heat to medium and sear the chicken on all sides.
Once the chicken is seared, add the tomato sauce (and fresh or tube ginger) and chick peas.  Reduce heat to simmer for 10-15 minutes.
Add the yogurt/dairy and simmer for an additional 10 minutes.

Serve with Naan bread and/or Basmati rice.  
Add 1/4 tsp tumeric per C of rice for a golden color. 

Meatloaf Revisited

I finally revisited the namesake dish, and have a few observations.

1.5 LB Meatloaf mix or a combo of Beef/Pork
1 C Soft Breadcrumbs (definitely makes a difference)
1/2 med onion chopped fine  (1/2 - 1 C)
1 Egg
2 garlic cloves cut lg.
4-5 TBS BBQ sauce
2 TBS Milk
1 TBS Whole grain mustard
1 TBS Dijon Mustard
1 tsp Paprika
1/2 tsp Pepper
1/2 tsp salt
Top with strips of Bacon if available.

Preheat Oven.
Mix in Bowl, Place in Loaf Pan Bake at 350 for 1 hour.

Soft breadcrumbs are better than broken crackers which are better than commercial breadcrumbs.
The quantity of sauce here 8 TBS = 1/2 cup did not over power the flavor of the meat.  I often add too much mustard/BBQ sauce.  Add another TBS.
MISSING: Wocestershire Sauce and Steak Sauce!
No milk flavor. I like a little hint of milk, but I am beginning to think that it is not right for these flavors.

Gravy 
I also meant to take 2 TBS of raw meat and brown / crisp it in a pan to make a base for gravy.  Since I forgot to do that I will try it with the leftover grease and some cooked meat.

meat
pepper / paprika
grease
onions
mushrooms
flour
deglaze with broth
thicken

Spice Blender

To keep track of all my home blended spice blends.

First one I ever copied was Emeril's Essence or "Bayou Blast":
http://www.emerils.com/recipe/1806/


2 1/2 tablespoons paprika  
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


It's very tasty, but  next time I am going to try this Cajun Spice recipe: 
http://www.gumbopages.com/food/creole.html

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika

More to follow.

Cajun or "Brown" Jambalaya

I have finally learned that there are two kinds of Jambalya.  The kind with tomatoes and often shrimps, of which I have been most familiar.  Jambalaya with tomatoes is called Creole Jambalaya, and then there is the kind without tomatoes, and often without the trinity, called Cajun or "Brown" Jambalaya.  

Apparently the Creole is served in NOLA, and the Cajun is served farther out from the city.  I really need to get down to Louisiana, and Mobile too.

And I love them both...

Cajun Brown Jambalaya

1.5 LBS Chicken - cut into pieces that fit in your mouth
1 LBS Andouille sausage - cut into pieces that fit in your mouth
  (pieces that fit in your mouth - individual results may vary)
3 C long grain rice
  (Basmati is the house long grain rice, ergo everything is "Indian Fusion")
6 C prepared chicken broth / stock 
  (I am liking the "Better than Bullion" brand of concentrate)

4 TBS = 1/4 C Vegetable Oil
  (Canola oil is really rapeseed oil.  But the original name is hard to market) 

2 Med onion, chopped fine
2 Stalk celery, chopped fine
2-3 Garlic cloves, chopped


2-3 TBS Cajun Seasoning / Emeril's Essence 
  (Recipe in another post, link to follow)

1 TBS worcestershire
1 TBS parsley 

1 tsp thyme

1 tsp basil 

1/2 - 1 tsp black pepper

1/2 - 1 tsp garlic powder
1/2 + tsp cayenne pepper (more to taste)

4.5 - 6 Qt Dutch Oven  (4.5 Qt is tight)
   Do this in a dutch oven, preferably NOT a non-stick pot.

Toss the chicken in the cajun seasoning/ spice blend, to coat.
Over med.+ heat saute the sausage in the oil 5+ minutes 
  (until browned, and mostly cooked)
Remove sausage, and add chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
  (that's gonna improve the rice.) 
Remove the chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
Add the vegetables, the remaining spices and saute about 2-3 minutes 
  (until wilted or "sweated" - putting the spices in now makes them more flavory)
Add the broth, slowly, to deglaze any brown bits you missed
Bring to a boil
Return the meats
Add the rice, stirring as you do 
Bring to a boil
Reduce heat to low, cover and simmer for 15/20 minutes, just like rice.

Pesto uno

1) There is too much Basil.
2) I love Pesto.
3) The rediscovered food processor.

2 Cups Packed Basil
1/4 C Extra Virgin Olive Oil, + 1-2 TBS if desired (texture is very personal)
1/4 C + 1 TBS Pine Nuts.  (These can be lightly toasted if desired.  they brown VERY fast)
2 LG gloves Garlic
1/4 C + 1-2 TBS freshly grated sharp cheese.

Blend Garlic and nuts in processor, add oil, Basil and cheese.  Pulse to desired consistency.

Seriously.  That's it.  Best to use a spatuala.

Other recipes say this can be done with Walnuts or Pistachios.  Not a Walnut fan.

Also it can be frozen for up to 3 months, if the cheese is not added and 2 TBS oil is layered on top.

I plan to try pistachios with lemon basil.

Spaghetti Carbonara

this is not rocket science, I watched an Italian guy make this one time, he was dating one of the girls who owned the house.  Handsome, Italian Accent, and fancy cooking (for college).  No wonder he had the girls...

1 LB spaghetti or linguini- nothing finer
4 cloves garlic chopped finely
4 strips of bacon or 1/4 LB Pancetta finely chopped
2 TBS olive oil
2-3  Eggs
1 cup grated hard Italian cheese
ground pepper

Boil the pasta to al dente or less 7-8 min
While the pasta is boiling, fry the bacon / pancetta until crispy in a large skillet
add the garlic and cook 1 minute more
whisk the egg and the cheese in a bowl
when the pasta is done, drain, reserving some liquid (put a bowl under the collander)
add the  past to the skillet and mix in all the bacon and grease
TRANSFER everything in the skillet back to the pasta pot.
stir in the egg and cheese mixture.
  you may want to heat the pot on low to aid the cooking process.
sprinkle with ground pepper

serve hot

Garlic Sauce

2 TBS Rice Vinegar
2 TBS Brown Sugar
2 TBS Soy Sauce
1 TBS Veg Oil (not olive)  
2 Tsp Saki or Dry White Wine
1/2 Tsp Siricha
1/4 Tsp Sesame oil
3-4 Garlic Cloves finely chopped

1.5 Tsp Corn Starch and 1 TBS H2O shaken in jar = Thickener

Saute Garlic in Veg Oil 1 minute, add other ingredients Except Thickener, bring to boil.
Reduce to simmer, add thickener, stir to thicken.
Serve over - Meat, Veg, Rice

Chicken Carcass Soup with Noodles or Rice

A roasted chicken carcass, be it from your own oven or a rotisserie chicken from the super market still has flavor and possibilities left in it. It's also a good way to utilize the older vegetables at the bottom of the drawer, that have lost their plate appeal. You should use the oldest vegetables in the drawer for the "stock," though it's not really stock, because you will be cooking the flavor out of them and into the base, and then discarding them with the carcass.

"Stock"
1 picked chicken carcass, set meat aside.
2-3 carrots
1 onion
1-2 stalks of celery
1-2 cloves garlic
peppercorns
rosemary sprigs
a bay leaf or two
Whatever you may have roasted in the chicken, we usually use apples and/or oranges
Other miscellaneous vegetables of dubious age: radishes, turnips, chives, mushrooms

Coarsely chop the vegetables, break up the chicken carcass and place the above ingredients in a stock pot and cover with Water.

Bring to a boil then simmer for at least one hour

Soup
2-4 carrots
1-2 stalks of celery
1-2 garlic cloves sliced
1-2 cups prepared noodles or rice
1-2 cups leftover chicken meat
2 TSP Chicken stock base, or 1 can chicken broth
salt an pepper to taste.

spices and herbs: There are a couple of options here, depending on what you have available and what flavor you are looking for:
a) 1-2 tsp Szeged Chicken rub - Garlicy and compliments chicken nicely
b) rosemary, sage, thyme. Add in that order a pinch at a time.
if I ever figure out measurements I will post them
c) 1 tsp Penzey's Bouquet Garni* - this is a magnificent & flavorful blend of herbs

Dice up fresh vegetables into bite size pieces

Using a collander strain the "stock" into a large bowl or another pot

Pick off any usable chicken meat and set aside, discard the boiled vegetables and bones.

Return stock to pot, add fresh vegetables. Alternatively, if you are throwing in last night's leftover vegetables, add them after 25 minutes with the rice/ noodles / meat, because they are already cooked.

Stir in chicken base

Add seasonings to taste.

Simmer 20-30 minutes until the vegetables have the desired crunchiness. This really is a personal preference. We like ours al-dente, not mushy like canned soup.

When the vegetables are "done", add the rice or noodles and chicken meat.

Give kids dinner warning, it will be ready in 5-10 minutes.



* Penzey's Bouquet Garni: Hand-mixed from: savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon. http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbouquet.html

Creamy Cheddar Zucchini

Zuchhini everywhere. Must find a way to overcome them...

1 Large Zuchinni, sliced if gone to seed, scoop and toss.
1 Large Tomato or two regular, sliced
2 Eggs
1 C. Sour Cream
1/2 Stick (4 oz. abt 1.5 cups) Grated cheddar cheese
2 cloves garlic
tsp salt
1/2 Tsp pepper
handful of fresh basil chopped
breadcrumbs

Slice the zuke into thin slices
grease a casserole dish
layer to about 1/2 full with sliced zukes
layer tomatoes
mix Sour cream, eggs, 3/4 of cheddar, spices (but not basil)
pour about 1/2 mixture over 1st layer
layer with basil
continue layering zukes
cover with rest of mixture
sprinkle breadcrumbs and reserved cheddar over top

preheat oven and bake at 350 for 45 min.


I forgot to add onion. Probably should have been sliced and layered at the bottom.

Insalta Bella di Paulo

A simple tomato and cucumber salad, in Neuman's Own Basalmic

1 dry qt tomatoes or 3 med / 2 lg tomatoes
2 cucumbers
1/2 red onion
1/2 red orange or yellow bell pepper
2 cloves garlic diced
handful fresh basil torn
1/2 tsp paprika (hot or sweet as desired)
1/2 tsp salt
1/2-3/4 cup Neuman's Baslamic Vinegarette dressing
- there is no substitute. seriously. I've tried many. When it goes on sale,
I buy a case.

Dice tomatoes.
slice cukes to about same size.
coarsly cut onion and peppers - 1/2 x 1/2 inch size
combine all ingredients and marinade in dressing for 1 hr.
serve cooled.

Mustard Herbed Pork Tenderloin

2.5- 3 LBS pork tenderloins pack
2 TBS whole grain Mustard (Grey Poupon)
1 TBS Dijon Mustard (Grey Poupon)
3 Garlic cloves, crushed
2 TBS dry white wine (Pinot Grigio)
1.5 Tsp dried Thyme
1 tsp salt
1/2 tsp pepper (to taste)

Preheat oven to 375
Place pork in crinkled aluminum foil "bowl" in pyrex baking dish
splash with wine
mix other ingredients
spread over all sides of tenderloin

Bake at 375 for 45-55 minutes or until internal temp = 155 degrees
remove from oven let sit for 10 minutes and carve.
Use pan (foil) drippings to make a gravy

Serve with Ten Minute Mushrooms, Mustard Potato Salad* and Knox Asparagus*


* Recipies to follow

Ten Minute Mushrooms

Abt 1 Lb Mushrooms.
4 TBS Olive oil
3 Garlic Cloves
1 Tsp Salt
1 TBS ground pepper
1/2 Tsp Wostershire
1 TBS dry Sherry Manzanilla

2 TBS grated Asiago (or Parm or aged Provolone)

Clean Mushrooms
Mix all ingredients except cheese and mushrooms
Toss Mushrooms (or mix in a plastic bag container)
place in Foil lined baking dish/ broiler pan

Bake at 350 or 375 for 10 minutes

grate cheese over mushrooms, serve as app or side

London Broil Asian Variation

Marianade for 2 London Broils Abt 3lbs

1/4 c ginger BEER not ale
1/4 c OJ
1/4 c oil (cannola)
1/8-1/4 c soy to taste
1 - 2" grated fresh glnger
4 cloves garlic pressed
1-1.5 tbs coarse grnd pepper
0.5-1 tsp hot pepper (Hung.)

blend -marianate - grill

Baked Pasta Experiment

Feeding four growing boys is a task unto itself. Ask any Army kitchen. So far they don't like Shepherd's Pie or Lasagna. Pulled Pork was a success. But what to keep in the fridge that they can reheat themselves. My mom made the best Tuna Casserole and I loved it cold or reheated. We actually had a built in Amanna Radar Range in the oven, but they bought a more modern microwave. So tonight is the first experiment in baked Pasta. Large shells (not jumbo for stuffing or tiny shells).

1 LB shells (possible substitutes: Ziti, Moscatelli, Penne)
1 LB Mozarella
1 Lb Ricotta
1 Jar Marinara Sauce
1 egg
1/4 cup grated Parm/Romano/ Locatelli
1 TSP Mrs. Dash Italian blend or Italian Seasoning & garlic
1 Clove Garlic

Preheat oven to 350

Cook Pasta as instructed to al dente
Grate 1/2 Mozarella
Slice 1/2 Moz.
In a Large mixing bowl: Mix Ricotta, Egg, grated Moz. Spices, Parm.
bowl needs to be big enough to fit pasta and mixture
Slice or press garlic and mix into Cheese/Egg mixture.
When Pasta is cooked, drain and add 1/3 pasta to Cheese Mixture, stir, add next third repeat.
Coat bottom of 9 x 12 baking pan with a little sauce
cover bottom of pan with about 1/2 pasta / cheese mixture.
spoon in abt. 1/2 sauce and spread evenly with spoon
add 2-6 slices of Moz. reserving enough to cover the top
spoon in the rest of the pasta, cover with sauce
arrange the remaining moz. slices on top.

Bake for 35-40 min

Random Thoughts

Food is Love.

You can sautee Onions without Garlic and Garlic without Onions. But why?