Tuesday, February 7, 2017

Dublin Coddle with Kale...


Ingredients:
1 pound smoked sausage
1/2 pound thick sliced bacon
3 cups beef broth
6 potatoes
3 large carrots (In photo above I didn't have whole carrots and used matchstick instead.)
2 onions
1 bag of kale

Directions:
Slice the sausage and chop the bacon.  Place in a pan and add 3 cups beef broth.  Bring to a boil, then reduce heat and let simmer for 10 minutes.

Scrub the potatoes and carrots well (or peel if you prefer) and slice 1/4 to 1/2 inch thick.    Thinly slice 2 onions.  Wash the kale, discarding large stems, and chop roughly.

Preheat oven to 425° F.  Spray a large casserole with cooking spray, or coat bottom and sides with olive oil.  

Layer:
1/3 of potato slices in the bottom
1/3 of the sliced onions
1/3 of the carrots (in photo above I used matchstick carrots instead of sliced)
1/3 of the kale
1/3 of the sausage and bacon

Repeat layers twice more, then pour the hot broth over all.  Cover with a lid or foil, and bake for 40 minutes.

Remove lid.  If it looks too dry add 1/2 cup of water.  Leave uncovered and bake for 20 more minutes or until potatoes and carrots are tender.


Thursday, January 26, 2017

Green Vegetarian Cuisine's Raw Pecan Hummus...


INGREDIENTS:
3 cups raw pecans
3-4 garlic cloves, peeled
1/2 cup extra-virgin olive oil
1/4 cup raw apple cider vinegar
1 tablespoon sea salt
water, as needed, to correct consistency (I didn't need to add water)

INSTRUCTIONS: 
Place pecans and garlic in bowl of food processor. Process until mixture is reduced to small chunks. Add olive oil, vinegar and salt. Process and slowly add water, a few tablespoons at a time, until a thick hummus-like consistency is achieved. Transfer to a serving bowl, cover and chill thoroughly. Serve chilled with pita chips or vegetables, and makes a great addition to a wrap.

My notes: This is a totally different take on hummus since there is no garbanzo beans or tahini, and it uses apple cider vinegar instead of lemon juice.  SO GOOD!  It makes me want to have a party just so I can serve this and see the response.  :)  I think it would also make awesome tea sandwiches on white bread with cream cheese on one side and pecan hummus on the other.

Tuesday, January 17, 2017

Slow Cooker Honey Garlic Chicken with Broccoli...


Other than cropping, no adjustments were made to the photo above...straight out of the camera.  I was happily surprised with the brown glazing of the chicken thighs.

I found the same recipe in quite a few different websites, so I can't give an original attribute.  And anyway, as usual, I adapted it to what I had on hand and what our preferences are.  My version follows:

Place 4 to 6 chicken thighs in the slow cooker. (I used boneless/skinless, and I put them in frozen.)

Whisk together:
1/2 cup honey
1/2 cup ketchup
1/2 cup soy sauce
1 teaspoon garlic powder
1/4 teaspoon of sesame oil
1/4 teaspoon red pepper flakes

Pour this over the frozen thighs, covering them evenly and cook on high for 3 to 4 hours. 

 About 30 minutes before we were ready to eat, I added 2 to 3 cups broccoli florets and stirred them into the sauce.  Then I sprinkled 1/2 teaspoon sesame seeds and 1/2 teaspoon dried chives over all, covered, and continued to cook for 30 more minutes while I prepared rice.

The broccoli looks a little overcooked in the photo, but it was actually just done with a little bit of crunch still.  I'll be making this again. 

Friday, December 9, 2016

Haluski with Sausage...


Ingredients:
wide noodles
1/2 to 1 lb sausage
1 onion (roughly chopped)
1 head cabbage (roughly chopped)
1 Tablespoon butter
1/4 to 1/2 teaspoon carraway seeds (optional)
salt and course-ground pepper to taste

Directions:
Heat water to cook the noodles in, and heat a large skillet over medium high heat.  

Place the noodles into the boiling water.  

Brown the sausage in the skillet, stirring occasionally.  Add the tablespoon of butter.  Add the onion and let cook a bit, then add the cabbage and caraway seeds to the pan and cook, stirring occasionally.  I like to let the cabbage caramelize a little.  Add the cooked noodles to the skillet and toss to combine.  Salt and pepper to taste.

My notes:  I used link sausage, so I sliced the links in half lengthwise and then sliced the halves into bite-size pieces.  When adding the cabbage to the pan, you may need to add part and let it cook down a bit before adding the rest.

Friday, May 27, 2016

Homemade Pizza with Easy Crust...


Crust Ingredients:  (makes 2)
2 cups warm water
2 packages of yeast (or 4 1/2 teaspoons from jar)
1 teaspoon sugar
1 teaspoon salt
1 Tablespoon honey
5 to 5 1/2 cups all-purpose flour

Toppings:
sauce (I had bottled spaghetti sauce on hand, it was fine)
mozzarella cheese, grated
onion, sliced
green bell pepper, sliced
black olives, sliced
green olives, sliced
Italian sausage, removed from casings and browned
pepperoni
cherry tomatoes, halved


  • Add water, yeast, and sugar to a bowl.  Stir and let proof for about 5 minutes.
  • Add salt, honey, and about 2.5 cups of flour.  Mix by hand.
  • Add remaining flour a half cup at a time until it doesn't feel 'sticky'
  • Knead a few times
  • Place in an oiled bowl, cover with a tea towel, and let rise at least 30 minutes, the longer the better
  • Preheat oven to 425° F
  • Pat dough out to fit pizza pan or cookie sheet
  • Bake for 10 minutes
  • Add sauce, cheese, and toppings, then bake at 475° for 15 minutes
My notes:  Any combination of toppings can be used.  These were what I had in the fridge today, and it turned out so delicious.  I forgot to pre-bake the crust, and it still turned out fine and cooked through.


Sunday, May 22, 2016

Strawberry Fluff...



Ingredients:
  1 angel food cake (store bought or homemade)
  1 14 ounce can Eagle Brand sweetened condensed milk
     (may substitute one 3.4 ounce pkg of instant vanilla pudding 
      prepared as per pkg directions)
  1 cup of sour cream
10 ounces of frozen sweetened strawberries (thawed)
  1 8-ounce container of Cool Whip topping (thawed)

Directions:Tear angel food cake into large-ish bite-sized pieces and put into a deep bowl.  Mix sweetened condensed milk (or vanilla pudding) and sour cream.  Pour over torn cake.  Pour strawberries on top, and spread to cover.  Top with Cool Whip topping.  Refrigerate until served.  Can be made a day in advance.

My notes:  You may notice my helper and I got the steps out of order a little.  It doesn't really hurt anything.  This kind of recipe is not an exact science.

Thursday, May 12, 2016

Chicken Spaghetti Especiál...


Ingredients:
12 ounces spaghetti, cooked al dente as per package directions and drained
4 Tablespoons butter
1 green bell pepper, diced
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 Tablespoons Chicken bouillon
4 Tablespoons flour
1 cup milk
1 15 oz. can fire roasted diced tomatoes
2 cups shredded chicken (left from Crockpot Chicken Tacos)
1/2 cup sour cream
1/2 cup Gruyere cheese, grated
3/4 cup cheddar cheese, grated

Directions:

Preheat oven to 350┬║ F.  Cook spaghetti as directed on package, and drain.

Melt 4 Tablespoons of butter in non-stick skillet.  Saute onion and green pepper till softened.  Add salt, pepper, garlic powder, and chicken bouillon, and stir through.  Add flour and stir to coat vegetables and cook flour a bit.  Pour a cup of milk into pan, and stir to make a sauce.  When the sauce is smooth and thickened a bit, stir in the diced tomatoes.  Stir in sour cream, Gruyere cheese, and about 1/4 cup of the cheddar cheese.  

Pour this over the cooked spaghetti, and stir to blend.  Spray a casserole dish with cooking spray.  Pour the spaghetti into the casserole dish and top with remaining 1/2 cup of cheddar cheese.  Bake for 30 to 45 minutes.

My notes:  The combination of using the chicken taco meat, making homemade sauce rather than using condensed soup, the fire roasted tomatoes, and the Gruyere cheese (which was in the fridge and needed to be used up) really upped the game of my usual run-of-the-mill chicken spaghetti.