The weather is cool, cloudy and drizzly and soup sounded really good. But the heavy soups of winter weren't appealing and I did not want to make a trip to the store for anything (since I am still in shock over the price of the new curtains to replace the small mishap from washing and drying the panels from the dining room when they said dry clean only). I started with a corn and crab chowder from Rachael Ray then adapted it to what we had on hand.
Corn and Crab Chowder
Serving Size : 4
1 tablespoon extra-virgin olive oil
4 ounces bacon -- minced (3 slices)
2 cups Potatoes O'Brien -- frozen
3 small ribs celery -- chopped (3 to 4)
1 cup onion -- chopped
1 Tablespoon garlic -- minced (2 cloves)(I used Easy Garlic already minced in oil in a jar)
1 teaspoon dried thyme
1 teaspoon Old Bay Seafood seasoning -- Generous
2 teaspoons chicken bouillon granules -- Tone's chicken base
2 cups water
2 cups 2% milk
3 tablespoons butter
1 1/2 cups creamed corn
3 tablespoons flour
6 ounces crab meat -- 1 can undrained
1/4 teaspoon cayenne
Render the bacon in olive oil in a large pot or dutch oven. Add the onions, celery and garlic - sweat vegetables. Add the thyme and the Old Bay, stirring to release the flavors. Then add the frozen potatoes, chicken base and water (or stock) and cayenne. Bring to a simmer, cover and cook 20 minutes.
Add the milk and the crab meat with the juices. Season with cayenne. Cover and simmer again for 20 minutes.
Blend the butter with the flour and blend into the hot liquid. Bring to a soft boil to complete thickening the chowder and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 568 Calories; 29g Fat (46.3% calories from fat); 25g Protein; 52g Carbohydrate; 6g Dietary Fiber; 90mg Cholesterol; 1261mg Sodium.
This was delicious and rich without being heavy. I made a loaf of pumpernickel bread to go with it.
The window panels shrunk so evenly it was undetectable until I hung them. Then they looked like flood pants.
Tuesday, May 17, 2011
Sunday, May 1, 2011
Meatballs, meatballs, meatballs
It's raining, again. After a day of frenetic activity in the yard and garden we are once again trapped inside.
I thought about laundry - but it's caught up. I thought about reading - but can't sit still. I thought about cooking. Yeah, let's fill the house with nice aromas and get something good for lunch as well.
I had picked up 2 pounds of ground chuck as a loss leader this week so my obvious choices were either meatloaf of meatballs. Other things lured me as well, but meatballs have been on my mind. (and if that's Freudian I just don't want to know about it)
Lotsa Meatballs
2 pound lean ground beef
3 cloves garlic
2 large eggs
1 cup grated Parmesan cheese (I admit, there is a green can in my fridge)
1 1/2 tablespoons chopped fresh Italian parsley
Coarse salt and freshly ground pepper
2 cups Italian seasoned dry bread crumbs
2 cups water -- room temperature
1/2 cup olive oil
In a large bowl, combine beef, garlic (grate into mixture, throw ends into pan with olive oil). Add eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist. Cover and refrigerate for about an hour to allow everything to hydrate.
Shape mixture into 2-inch balls**. Heat oil in a large skillet over medium-high heat. Heat the olive oil with the garlic ends until fragrant, removing garlic before it browns. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Transfer to a baking tray and bake at 350 for 30 minutes.
**Shape some into 1/2 inch balls for soup - about 24 balls make 1 batch of soup. Bake these directly, without browning in oil, for 20 minutes.
Cool all the meatballs and Package according to serving desires. Freeze or eat. I am going to freeze these in bags of 4, which will make 1 meal for two with a meatball left over for lunch for someone.
As you can see, I ended up with 23 lovely, large, light and luscious meatballs as well as the 24 meatballs that I used for soup that day. The impetus for the soup was half a clam shell of baby spinach that was too old for salad. Did I ever mention that I hate to throw anything out.
Italian Wedding Soup
Serving Size : 4
24 small (1/2 inch) Lotsa Meatballs(Mine were too big because I used a 1 t. cookie scoop)
2 tablespoons good olive oil (EVOO)
1 cup minced yellow onion
1/2 cup diced carrots (1 carrots) -- cut into 1/4 inch pieces
1/2 cup diced celery (1 stalks) -- cut into 1/4 inch pieces
4 cups chicken stock
1/2 cup dry white wine (Chuck Shaw Sauvignon Blanc is my white cooking wine)
1/4 cup orzo
1/4 teaspoon dill weed -- dry or twice as much fresh
12 ounces baby spinach -- washed and trimmed
Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
"Easy once you have the tiny meatballs"
NOTES : "Baking the meatballs is optional. They can be made small and cooked in the soup, which adds to the flavor. But also adds to the fat."
Did I mention that the house smells scrumptious?
I thought about laundry - but it's caught up. I thought about reading - but can't sit still. I thought about cooking. Yeah, let's fill the house with nice aromas and get something good for lunch as well.
I had picked up 2 pounds of ground chuck as a loss leader this week so my obvious choices were either meatloaf of meatballs. Other things lured me as well, but meatballs have been on my mind. (and if that's Freudian I just don't want to know about it)
Lotsa Meatballs
2 pound lean ground beef
3 cloves garlic
2 large eggs
1 cup grated Parmesan cheese (I admit, there is a green can in my fridge)
1 1/2 tablespoons chopped fresh Italian parsley
Coarse salt and freshly ground pepper
2 cups Italian seasoned dry bread crumbs
2 cups water -- room temperature
1/2 cup olive oil
In a large bowl, combine beef, garlic (grate into mixture, throw ends into pan with olive oil). Add eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist. Cover and refrigerate for about an hour to allow everything to hydrate.
Shape mixture into 2-inch balls**. Heat oil in a large skillet over medium-high heat. Heat the olive oil with the garlic ends until fragrant, removing garlic before it browns. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Transfer to a baking tray and bake at 350 for 30 minutes.
**Shape some into 1/2 inch balls for soup - about 24 balls make 1 batch of soup. Bake these directly, without browning in oil, for 20 minutes.
Cool all the meatballs and Package according to serving desires. Freeze or eat. I am going to freeze these in bags of 4, which will make 1 meal for two with a meatball left over for lunch for someone.
Italian Wedding Soup
Serving Size : 4
24 small (1/2 inch) Lotsa Meatballs(Mine were too big because I used a 1 t. cookie scoop)
2 tablespoons good olive oil (EVOO)
1 cup minced yellow onion
1/2 cup diced carrots (1 carrots) -- cut into 1/4 inch pieces
1/2 cup diced celery (1 stalks) -- cut into 1/4 inch pieces
4 cups chicken stock
1/2 cup dry white wine (Chuck Shaw Sauvignon Blanc is my white cooking wine)
1/4 cup orzo
1/4 teaspoon dill weed -- dry or twice as much fresh
12 ounces baby spinach -- washed and trimmed
Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
"Easy once you have the tiny meatballs"
NOTES : "Baking the meatballs is optional. They can be made small and cooked in the soup, which adds to the flavor. But also adds to the fat."
Did I mention that the house smells scrumptious?
Monday, April 18, 2011
Meatless Monday: You are never too old to learn
Tonight's recipe comes to us courtesy of Sandra Lee. Oh, I know, she is not held in a lot of respect but I do love her. Semi-homemade validates a lot of people and opens up a world of cooking. But tonight she has helped me come close to solving a problem that has plagued me for ages - why can't home made pizza be as good as take-out.
The answer is, of course, that our home ovens cannot come close to the temperatures of the commercial pizza oven. But like computer problems, Sandra came up with a work-around: the phased cooking method.
Bake the crust a little bit, bake the fillings until the moisture is gone, add cheese and bake again (this was my little addition). Genius!!
Fresh Veggie Pizza
Servings: 4
Nonstick cooking spray
1/2 pound fresh pizza dough -- I make a dough from Mario Batalli recipe
All-purpose flour -- for dusting
2 tablespoons olive oil
1/2 cup Tomato Sauce -- Prego, Bertolli, your choice
2 cups shredded Pizza cheese -- this is one 8 ounce bag
1/2 cup white mushrooms -- sliced (they come this way from the grocer!)
1/2 cup zucchini slices -- lengthwise slices with vegetable peeler
1/4 cup green pepper -- diced or red pepper
1/4 cup red onion -- sliced or yellow or white, what the heck, it's onion
Salt and freshly ground black pepper
Preheat oven to 400 degrees F. Spray a 13 by 18-inch baking sheet with nonstick cooking spray.
Roll out pizza dough on a floured work surface into a rectangle about the same size as the baking sheet. I kind of lift and pull the dough at this point.
Place the dough onto the baking sheet, brush with olive oil and using a fork, dot holes all over the crust. Let rest for 10 minutes then bake in oven for 8 minutes.
Remove the pizza crust from oven and top with the sauce, half the cheese and the vegetables. Season with salt and pepper, to taste. Bake pizza for 15 to 20 minutes or until crust is golden brown and vegetables are browning along the edges.
Top with remaining cheese and bake until golden brown and bubbly - 10-15 minutes
This was awesome. The staged cooking finally got past the soggy factor. The two of us ate an entire pizza, and yes I know it was 4 servings. But it was Veggie, for crying out loud. Give me a break.
The answer is, of course, that our home ovens cannot come close to the temperatures of the commercial pizza oven. But like computer problems, Sandra came up with a work-around: the phased cooking method.
Bake the crust a little bit, bake the fillings until the moisture is gone, add cheese and bake again (this was my little addition). Genius!!
Fresh Veggie Pizza
Servings: 4
Nonstick cooking spray
1/2 pound fresh pizza dough -- I make a dough from Mario Batalli recipe
All-purpose flour -- for dusting
2 tablespoons olive oil
1/2 cup Tomato Sauce -- Prego, Bertolli, your choice
2 cups shredded Pizza cheese -- this is one 8 ounce bag
1/2 cup white mushrooms -- sliced (they come this way from the grocer!)
1/2 cup zucchini slices -- lengthwise slices with vegetable peeler
1/4 cup green pepper -- diced or red pepper
1/4 cup red onion -- sliced or yellow or white, what the heck, it's onion
Salt and freshly ground black pepper
Preheat oven to 400 degrees F. Spray a 13 by 18-inch baking sheet with nonstick cooking spray.
Roll out pizza dough on a floured work surface into a rectangle about the same size as the baking sheet. I kind of lift and pull the dough at this point.
Place the dough onto the baking sheet, brush with olive oil and using a fork, dot holes all over the crust. Let rest for 10 minutes then bake in oven for 8 minutes.
Remove the pizza crust from oven and top with the sauce, half the cheese and the vegetables. Season with salt and pepper, to taste. Bake pizza for 15 to 20 minutes or until crust is golden brown and vegetables are browning along the edges.
Top with remaining cheese and bake until golden brown and bubbly - 10-15 minutes
This was awesome. The staged cooking finally got past the soggy factor. The two of us ate an entire pizza, and yes I know it was 4 servings. But it was Veggie, for crying out loud. Give me a break.
Saturday, April 16, 2011
Friday Night Dinner Special
We have been trying to keep Fridays meatless, as well as Mondays and after a week of work stress and home maintenance stress (another repair and another blow to the checkbook) we usually fall back on something that is nice, soft, squishy and warm. My fave - of course - is Mac and Cheese but sometimes I like to mix it up a little.
Way back in the Seventies (1970) there was an explosion of recipes featuring Bisquick in a crustless pie form. Impossible Pie or Impossibly Easy Pie is still featured on the Betty Crocker website. And in many of its incarnations makes a pretty darned tasty lunch or dinner with a nice salad, or a passable dessert.
But I never have Bisquick. What I do have is White Lily Self Rising Flour. My secret ingredient to my cupcakes, pancakes and biscuits. Oh, heck, just about any quick bread or cake is better with White Lily. So here is my adaptation of Seafood Pie (it only sounds weird, it smells divine baking and tastes even better). There is also very little mess - a cutting board, knife and the blender bowl - my Friday night gift to myself.
Crab Pie
Servings: 4
6 ounces canned crab meat -- , drained (add a can of tiny shrimp as well!)
4 ounces Cheddar cheese -- shredded (half of an 8 ounce bag of shredded cheese)
3 ounces cream cheese -- cut into 1/4-inch cubes (some swearing takes place when trying to dice cream cheese.
1/4 cup green onion -- minced fine (I have chives right now so that is what I used)
1/4 cup red pepper -- diced fine (basically for color)
1/2 cup self-rising flour (White Lily!)
1 cup milk (2% is fine)
2 tablespoons unsalted butter -- melted (to compensate for the 2%)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 eggs
Heat oven to 400°F. Spray pie plate with cooking spray. Mix crab meat, cheeses, onions and peppers in pie plate.
Blend the remaining ingredients in a blender until smooth. Pour over the dry ingredients.
Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (Cream cheese stays in little puddles so it will stick to the knife). Let stand 10 minutes before cutting.
I served this with a chopped salad dressed with lemon vinaigrette. I imagine that with a little work and mini muffin pans this could make a nice appetizer as well.
Way back in the Seventies (1970) there was an explosion of recipes featuring Bisquick in a crustless pie form. Impossible Pie or Impossibly Easy Pie is still featured on the Betty Crocker website. And in many of its incarnations makes a pretty darned tasty lunch or dinner with a nice salad, or a passable dessert.
But I never have Bisquick. What I do have is White Lily Self Rising Flour. My secret ingredient to my cupcakes, pancakes and biscuits. Oh, heck, just about any quick bread or cake is better with White Lily. So here is my adaptation of Seafood Pie (it only sounds weird, it smells divine baking and tastes even better). There is also very little mess - a cutting board, knife and the blender bowl - my Friday night gift to myself.
Crab Pie
Servings: 4
6 ounces canned crab meat -- , drained (add a can of tiny shrimp as well!)
4 ounces Cheddar cheese -- shredded (half of an 8 ounce bag of shredded cheese)
3 ounces cream cheese -- cut into 1/4-inch cubes (some swearing takes place when trying to dice cream cheese.
1/4 cup green onion -- minced fine (I have chives right now so that is what I used)
1/4 cup red pepper -- diced fine (basically for color)
1/2 cup self-rising flour (White Lily!)
1 cup milk (2% is fine)
2 tablespoons unsalted butter -- melted (to compensate for the 2%)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 eggs
Heat oven to 400°F. Spray pie plate with cooking spray. Mix crab meat, cheeses, onions and peppers in pie plate.
Blend the remaining ingredients in a blender until smooth. Pour over the dry ingredients.
Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (Cream cheese stays in little puddles so it will stick to the knife). Let stand 10 minutes before cutting.
I served this with a chopped salad dressed with lemon vinaigrette. I imagine that with a little work and mini muffin pans this could make a nice appetizer as well.
Thursday, April 14, 2011
1 a penny, 2 a penny Hot Cross Buns
There used to be this show on PBS called "Breaking Bread with Father Dominic". It was great and I was able to find an Internet archive file of all the recipes from the show. This is my favorite Easter recipe and one that resulted in the sudden birth of my granddaughter. (Well, not quite but it sure sounds dramatic. Her Mom had just eaten these then her water broke)
This is a bread machine dough recipe, which I love. I usually stir in some finely grated lemon and orange peel because it seems like the right thing to do. These rolls are dense and fruity. Perfect with a cup of tea.
Hot Cross Buns by Father Dominic
Recipe By :Father Dominic
Servings : 12
Dough:
1 cup milk -- plus 1 tablespoon
1/2 cup butter or margarine
2 eggs
1 1/4 teaspoons salt
4 cups bread flour (Regular AP flour will make a lighter roll)
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons Yeast
3/4 cup raisins
Vanilla Glaze:
3/4 cup confectioners' sugar -- sifted
2 tablespoons milk
1 tablespoon butter -- softened
1/4 teaspoon vanilla extract
Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough additional flour to make dough easy to handle. Divide dough into 12 pieces; shape each into a ball.
Place balls on greased baking sheet, about 1 inch apart. Cover and let rise in warm, draft-free place about 1 hour, or until doubled in size. With a sharp knife, cut a cross in top of each ball. Bake in a preheated 375-degree oven 15 minutes, or until done. Remove from baking sheet to wire rack.
Meanwhile, prepare glaze. Combine confectioners' sugar, milk, butter and vanilla in small bowl; stir
until smooth. Use a pastry brush to apply glaze lightly to buns while they are still warm. Thicken the remaining glaze with more powdered sugar and drizzle across to form the cross.
This is a bread machine dough recipe, which I love. I usually stir in some finely grated lemon and orange peel because it seems like the right thing to do. These rolls are dense and fruity. Perfect with a cup of tea.
Hot Cross Buns by Father Dominic
Recipe By :Father Dominic
Servings : 12
Dough:
1 cup milk -- plus 1 tablespoon
1/2 cup butter or margarine
2 eggs
1 1/4 teaspoons salt
4 cups bread flour (Regular AP flour will make a lighter roll)
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons Yeast
3/4 cup raisins
Vanilla Glaze:
3/4 cup confectioners' sugar -- sifted
2 tablespoons milk
1 tablespoon butter -- softened
1/4 teaspoon vanilla extract
Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough additional flour to make dough easy to handle. Divide dough into 12 pieces; shape each into a ball.
Place balls on greased baking sheet, about 1 inch apart. Cover and let rise in warm, draft-free place about 1 hour, or until doubled in size. With a sharp knife, cut a cross in top of each ball. Bake in a preheated 375-degree oven 15 minutes, or until done. Remove from baking sheet to wire rack.
Meanwhile, prepare glaze. Combine confectioners' sugar, milk, butter and vanilla in small bowl; stir
until smooth. Use a pastry brush to apply glaze lightly to buns while they are still warm. Thicken the remaining glaze with more powdered sugar and drizzle across to form the cross.
Friday, April 8, 2011
Mixed up Weather and a Mixed-up Soup
The warmer evenings have me yearning to grill but we do not as yet have a grill. What I have done is indulged my deep love of beans by cooking up two batches for the freezer and using some in this week's recipes.
The first batch of beans were Great Northern. These were soaked overnight then bagged and tagged. The freezer will continue to soak/softening and they will cook fairly quickly in recipes. I used 2 cups in a chicken thigh and white bean braise posted earlier.
The second batch was black beans. My favorite bean. I cooked these in the crock pot after an overnight soak but did not salt them, using only a little smoked paprika for seasoning. I kept the bean firm because they, too, were destined for the freezer. But not all. About two cups were combined in the crock pot in what is basically a dump soup. I used chicken from a batch that I had poached earlier in water with a little chicken base, shredding the meat for future use. Boneless, skinless chicken breast was the loss leader this week. The poaching liquid became the "broth" because it seemed too good to throw away.
Chicken Enchilada Soup w/ Black Beans
Servings: 4
1 cup onion -- sliced
4 cups low sodium chicken broth
12 ounces enchilada sauce -- 1 can - red
1 cup green salsa (salsa Verde)
12 ounces chicken breast, no skin, no bone, R-T-C -- cooked and shredded (2 breasts)
14 ounces black beans, cooked -- drained and rinsed, if using canned
1 teaspoon ground cumin
1 tablespoon lime juice (I used bottled)
1/2 cup Cheddar cheese -- shredded
tortilla chips
4 Tablespoons sour cream
Combine everything but the cheese, chips and sour cream
Heat through.
Crush a handful of chips in the bottom of a bowl. Divide soup among bowls and garnish with sour cream and cheese.
This was so good. Cilantro would have been nice but with the price of gas I wasn't running to the store.
Thursday, March 31, 2011
You have to be crazy to make Spaetzle
For some reason the blog universe is afire with Spaetzle. Oddly enough I attempted this last week with a pork tenderloin for dinner. It was wild and I don't think I have all the dough cleaned up yet. I used the braising pan with the nice brown glaze from the pork to saute the dumplings. I thin sliced the pork (really thin) after it had rested then served it over the dumplings that had been browned in the dripping butter mixture. Red cabbage on the side. It was great, and I will make the spaetzle again if only because it cost about 25 cents to make $3.98 of store bought stuff and it tasted a lot, a lot lot lot, better.
I translate everything to measures so I can get more accurate nutritional counts.
Parsley Dumplings (Thanks Sandra Lee)
Serving Size : 10 ( I cut this in half)
4 cups all-purpose flour
2 teaspoons Kosher salt -- plus more to taste
1 cup eggs -- 4 large
1/4 cup chopped parsley
3 tablespoons unsalted butter
Freshly ground black pepper -- to taste
Bring a large pot of water to a boil.
In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough
In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.
Roasted Pork Tenderloin
Serving Size : 4 (more like 8)
2 pork tenderloins (about 8 to 12 ounces each)
1 large cloves garlic -- sliced into 10 to 12 slivers (1 to 2)
1 tablespoon vegetable oil
2 teaspoons rosemary
Salt and pepper to taste
Pre-heat oven to 425 degrees. Using a sharp knife, cut 5 to 6 small slits partially
through each pork tenderloin. Try not to cut all the way through. Season with salt and pepper to taste. Insert slivers of garlic into each slit. Brown meat on all sides then . Roast pork for 20 to 30 minutes, or until cooked through (160 on meat thermometer).
Red Cabbage With Apple
Serving Size : 6
2 teaspoons bacon fat
1 cup onion -- halved and thinly sliced (1 onion)
3 cups red cabbage -- cored, quartered, and thinly sliced (1 small head)
1/2 cup apple -- peeled and thinly sliced (1 apple)
3 tablespoons cider vinegar
Coarse salt and ground pepper
In a Dutch oven over medium heat, cook bacon until browned, 10 minutes.
Add onion; cook until soft, 5 minutes.
Add cabbage, apple, vinegar, and 1/4 cup water. Cook, stirring, until cabbage wilts, 5 minutes. Season with salt and pepper.
Cover; cook, stirring occasionally, over medium-low heat to desired softness (if sticking, add water), 45 minutes to 1 hour.
I translate everything to measures so I can get more accurate nutritional counts.
Parsley Dumplings (Thanks Sandra Lee)
Serving Size : 10 ( I cut this in half)
4 cups all-purpose flour
2 teaspoons Kosher salt -- plus more to taste
1 cup eggs -- 4 large
1/4 cup chopped parsley
3 tablespoons unsalted butter
Freshly ground black pepper -- to taste
Bring a large pot of water to a boil.
In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough
In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.
Roasted Pork Tenderloin
Serving Size : 4 (more like 8)
2 pork tenderloins (about 8 to 12 ounces each)
1 large cloves garlic -- sliced into 10 to 12 slivers (1 to 2)
1 tablespoon vegetable oil
2 teaspoons rosemary
Salt and pepper to taste
Pre-heat oven to 425 degrees. Using a sharp knife, cut 5 to 6 small slits partially
through each pork tenderloin. Try not to cut all the way through. Season with salt and pepper to taste. Insert slivers of garlic into each slit. Brown meat on all sides then . Roast pork for 20 to 30 minutes, or until cooked through (160 on meat thermometer).
Red Cabbage With Apple
Serving Size : 6
2 teaspoons bacon fat
1 cup onion -- halved and thinly sliced (1 onion)
3 cups red cabbage -- cored, quartered, and thinly sliced (1 small head)
1/2 cup apple -- peeled and thinly sliced (1 apple)
3 tablespoons cider vinegar
Coarse salt and ground pepper
In a Dutch oven over medium heat, cook bacon until browned, 10 minutes.
Add onion; cook until soft, 5 minutes.
Add cabbage, apple, vinegar, and 1/4 cup water. Cook, stirring, until cabbage wilts, 5 minutes. Season with salt and pepper.
Cover; cook, stirring occasionally, over medium-low heat to desired softness (if sticking, add water), 45 minutes to 1 hour.
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