Cabbage Salad

This is a very easy and quick salad.

Cabbage Salad

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Ingredients

8 ounces cabbage, sliced thin
1 teaspoon salt
1 Tablespoon sunflower oil (or whatever oil you like)
1 Tablespoon red wine vinegar

Directions

  1.  Place sliced cabbage in medium bowl.  Add 1 teaspoon salt and mix well.  Let set for 15-20 minutes until cabbage wilts.
  2. Add oil and vinegar.  Mix well.  Enjoy!

Sometimes the basics is all you need.  If you want to add some onion and green pepper that is a nice addition. Enjoy with a buttered roll.  Simple and Delicious!!

Taco Meatloaf (or burgers)

I got my new Meatloaf cookbook this week.  I was going to make burgers tonight.  Then I thought about the Taco Meatloaf recipe I saw in my cookbook yesterday.  When I got home from work I checked to see if I had the ingredients to make it and I sure enough I did!  I decided to make both burgers and a meatloaf.  I made the recipe, took one pound for the burgers and formed a one pound meatloaf.  Two dinners in one.  Gotta love those leftovers!

Taco Meatloaf
(Compliments from “A Meatloaf in Every Oven”)

I have to get a little more creative with my meatloaf pics.  It tastes tons better that it looks.  🙂

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Ingredients

1 1/2 cups crushed tortilla chips
2 pounds ground chuck (not too lean, you fat for flavor)
1/2 cup shredded cheddar/Monterey Jack or combo of both (I used cheddar)
1/2 cup sour cream
1 cup hot salsa (I used mild, that’s all I had.  You can also make fresh.  Not happening during the week in this kitchen!)
2 eggs, lightly beaten
1 Tablespoon chili powder
2 teaspoons cumin (I always add a little extra of cumin)
2 teaspoons salt (I used kosher.  If using table salt I would use 1 teaspoon.)
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon hot paprika, not smoked (All I had was Hungarian sweet paprika, worked for us)
1/2 teaspoon ground black pepper
3-4 slices cheddar cheese (I ended up not using the slices of cheese)

Directions

  1.  Preheat oven 350 degrees.  I used a sheet pan lined with parchment paper.  I put the hamburgers and meatloaf on a wire rack.  The recipe recommended using a glass or metal baking pan lines with foil or an iron skillet.  I have all of those but when I bake meatloaf I like elevating it with a wire rack.
  2. Place the meat in a bowl, add all ingredients except the slices of cheese, mix with your hands.  Transfer the mixture to the prepared baking pan of your choice.  Shape into a loaf, taking care to keep the width consistent except for tapering at the ends.
  3. Bake for 45 minutes or until the internal temperature reaches 145 degrees for medium rare.  Slide the pan out of the oven just long enough to drape the cheese over the top of the loaf so that they cover its length and overlap slightly.  Bake another 5-10 minutes, until cheese is melted but isn’t sliding off the loaf. (Next time I will do the cheese slices.)
  4. Remove the loaf from the oven and let it sit for 10 minutes, uncovered, before slicing.
  5. Have any sour cream and salsa left over?  Use as condiments for your meatloaf (or hamburgers).  Add a wedge of avocado or go one step further and make some guacamole.

This really was simple and delicious.  I can’t wait to try the Cheesy Chorizo Loaf. Guess what’s for dinner this Sunday?!

Enjoy!

Potatoes and Okra -Dry Spice

Northern Indian side dish.

Okra and Potato Dry Spice
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Ingredients
1 1/2 Tablespoon vegetable oil
1/2 teaspoon cumin seed
3/4 pound okra, chopped into half inch pieces
3 medium russet potatoes, cut into half inch pieces
1-onion, diced small
4 cloves garlic, diced small
2 chili peppers, deseeded
1/2 teaspoon turmeric
1/2 teaspoon chili powder (Kashmiri Mirch)
1 teaspoon corriander
1/2 teaspoon cumin powder
1/2 teaspoon Chat Masala
pinch of brown sugar
1/2 teaspoon Garam Masala
Lime, peeled and cut into small chunks
Corriander/Cilantro for garnish
Directions
1.  Over medium heat add cumin seet, then potatoes.  When potatoes turn brown, remove from pan. (Since cut small they should be done.) Set aside.
2.  Wipe out pan with papertowel, add onion and brown.  Add garlic.  Mix until fragrant.
3.  Add okra and cook on medium low for 6 minutes.
4.   Add potatoes and powders, pinch of sugar, garam masala.  Mix together.
5.  Remove from heat, add cut up lime and garnish with cilantro.

Taro – Northern Indian Cuisine

Taro
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Ingredients
6 taro roots, cut into 1/2 inch pieces
1 chili pepper, deseeded
1/2 teaspoon turmeric
1/2 teaspoon chili powder (Kashmiri Mirch)
1 teaspoon corriander
1/2 teaspoon cumin powder
1/2 teaspoon Chat Masala
Corriander leaves/cilantro for garnish
Directions
1.  Wash and clean taro, do not peel yet.
Fill pot with water.  You will boil until done.  They are like a potato.  Check for doneness with knife.  When knife slides through easily they are done.
2. Remove from heat and run over with cold water, peel at this time. Cut into 1/4 inch slices.
3.  Using non stick skillet, add 1 Tablespoon vegetable oil over medium heat.
4.  Add taro slices.  When brown on both sides put in powders above. Mix well.
5.  Remove from heat. Garnish with corriander/cilantro

Enjoy!

Basmati Rice

Basmati Rice
(6 servings)
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(Per recommendation, this recipe is using a rice cooker)
4 cups Basmati Rice
Water (fill to line on rice cooker)
3 Tablespoons butter (ghee preferable)
2 bay leaves
Cinnamon Stick (2 inch stick)
5 Cardomom pods (I used green)
5 cloves
10 black peppercorns
1 teaspoon cumin seed
1/2 to 1 teaspoon salt
1 cup green peas, frozen
Directions
1.  Rinse rice until the water runs clear
2.  Add Butter and spices to small fry pan, medium heat.  Stir for 1 minute and transfer to rice cooker insert.
3.  Add rice and water to rice cooker per rice cooker instructions.
4.  When the rice cooker is at the last few minutes (the rice cooker will let you know), add the peas to cook through the last few minutes.
5.  Rice will be done when rice cooker turns off.  Enjoy!

Chicken Curry – Northern India – Punjab

wWe are celebrating Northern India for February.  Saturday I visited the local Indian store to grab some ingredients.  The menu that I chose was red lentil soup, chicken curry and for dessert carrot halwa.  When I went up to the counter with a scant few ingredients, the owner asked me why I wanted the red lentils. I told her the menu I came up with. She said you don’t want lentil dal (not soup) and curry, they do not go together. I ended up spending 2 hours with her. She wrote out recipes explaining how to make chicken curry, okra/potato dry spice and taro.  I didn’t even get her name.  However, I know she was born in Punjab and grew up in Bombai.  She told me that in De Pere the Indian community is mainly from southern India.  The flavors in southern India are with more heat and coconut.  Northern India are with some heat and water/milk.  Then we went back to her writing out this menu to share with my family.  She said next time I come back she will write up Tandoori.  Also, I will get her name!  Thank you owner of Astha Grocery and Gifts, De Pere WI.  If you love Indian food give her a visit and make sure you have time to visit.

Chicken Curry
(serving for 6)

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Ingredients

3 Tablespoons vegetable oil
2 Tablespoons butter (ghee is preferred)
6 – chicken legs and thighs, bone in, cut at joint
2 red onions, diced fine
4 tomatoes, pureed in food processor or chopped very fine
1 head/knob of garlic (yes, that much garlic), diced fine
ginger root, 1 1/2 inch slice, diced fine
3 green chili, sliced, remove seed and diced small
1 bunch coriander leaves/cilantro, chopped
1 lime, juiced
1 small potato, diced, about 3/4 inch in size
1/2 teaspoon cumin seed
1/2 teaspoon turmeric powder for marinating chicken and 1/2 teaspoon for curry
1/2 teaspoon chili powder (Kashmiri Mirch)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
2  teaspoons Chicken Masala powder
1/2 teaspoon salt
1 teaspoon Garam Masala
pinch brown sugar
Juice of lime

Directions

  1. Marinate chicken with salt and turmeric. 30 minutes.
  2. Cut ginger root 1 1/2 inches, dice into small pieces
  3. Full head of garlic, dice into small pieces
  4. 2 red onions, diced into small pieces
  5. Green Chilies, slit from middle to end and take out the ALL of the seeds, dice into small pieces. (Next time, one or two more chilies)
  6. Tomatoes, you can cut into small pieces or put in food processor to puree.  It is recommended to use the food processor. Cut out top stem part. No need to deseed the tomato. Cut into quarters and put in processor, puree.
  7.  Bunch of cilantro, chop off ends.  Cut in 1/2.  Chop leaves and set aside.  Chop leaves/part stem and set aside.
  8. In large pot over medium heat quickly brown both sides of chicken.  You do not need to add oil at this time.  Take out chicken and set aside.
  9. In the same pot over medium to medium low heat, put 3 tablespoons of vegetable oil and 2 tablespoons of butter (ghee is preferred but for my first recipe she said butter was acceptable.  If I continue to make Indian dishes, ghee is a must purchase item).
  10. Add, cumin seed, ginger, garlic and green chili.
  11. When color changes, put in diced onion, wait until it turns brown.  Add salt.
  12. Saute until the onions are browned, about 30-40 minutes.
  13. Add chili powder, turmeric, cumin powder, coriander powder, tomato puree, chicken masala, wait for tomatoes to cook down stock by covering pot.  30 minutes. (Next time I will increase the spices.  Instead of 1/2 I will go to 1 teaspoon.)
  14. Add chicken, potato and 1/2 coriander/cilantro into pot.  Cook until chicken falls off bone.  45-60 minutes.
  15. If the gravy is dry, add 1/2-1 cup water to your liking.  The chicken releases liquid and you may not need to add any liquid at all.  (I did not need any liquid.)
  16. When done add salt to taste, pinch of brown sugar, garam masala, lime juice and cilantro for garnish.img_5060

We all enjoyed the Curry.  Next time I will play around with the dry spices.  I think they could have been kicked up a notch.  It was definitely simple and delicious.

 

 

Classic French Canadian Tourtiere

2017 will be a year of trying different recipes from countries around the world.  When I checked my son, Eric (who enjoys cooking also) which country and recipe we should start with his choice was Canada.  Reason – Poutine.   I started with Tourtiere.  This is a traditional meat pie typically served around Christmas.   I made this for our Saturday dinner.  Kent and I enjoyed it.

For our first Sunday in January, we had Poutine, Montreal Smoked Meat Sandwiches (used Pastrami that I picked up at Ski’s Meat Market) and Nanaimo Bars.  Each originated from Quebec except the Nanaimo Bars. They originated from Nanaimo, British Columbia.

End result for Canada;  Poutine was passable – go to Canada for great Poutine, this meat pie was delicious but it was a lot of meat (hence, meat pie), the sandwiches were enjoyed by Kent and Martin, the Nanaimo Bars – well I think we know how those went over.  🙂

Classic French Canadian Tourtiere
(Compliments from Kitchen Vignettes)

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Ingredients
1 pound ground pork
1 pound ground beef
1 large onion, finely chopped
2 Tablespoons olive oil
2 medium-large baked potatoes, mashed with skins removed (or about 1 cup mashed potatoes.)
3/4 cup beef broth (or water)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 teaspoon salt

Pie Crust
Use your favorite recipe or Pillsbury Pie Crusts (that is what I used!)

Egg Wash
1 egg
1 tablespoon water

Directions

  1.  In a large skillet add olive oil medium heat.  Add chopped onions and saute until soft and golden.
  2. Mix ground meats together in a bowl.  Add the ground meat to the onions and cook for about 10 minutes.  Stir to break up the meat.
  3. Add remaining ingredients and mix together.  Reduce heat to medium low and cover.  Simmer for 20-30 minutes, stirring occasionally, until most of liquid is absorbed.
  4. Remove from heat.  Taste the meat and add more salt, pepper or spices to your taste.  Refrigerate 2 hours, until completely chilled.
  5. Line a 9 inch pie place with pie dough.  (I prebaked the crust.  That is up to you.)
  6. Spoon in the meat mixture (all of it, this will fit in the pie plate). Patting down lightly to compress it.  Brush rim with water and place on top dough.  Trim and flute.
  7. Brush egg wash on top dough.  It is worth the time to do this.  The egg wash gives you a nice golden crust.
  8. Cut some steam vents on top of your pie.
  9. Place in oven.  Bake at 375 for 50-60 minutes or until the top of the crust is golden.

Kent and I enjoyed this dish.  It was great for leftovers too. Next – Pakistan.

Enjoy!!

 

Nanaimo Bars

I would like to make foods from other cultures each month for 2017. I thought the last Sunday of the month was a good day for this.  In January we chose Canada.  The dessert chosen was Nanaimo Bars.  This is a rich, layered bar.  Simple and Delicious.

Nanaimo Bars
(compliments King Arthur Flour)

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Crust
1/2 cup butter, melted
1/4 cup sugar
1/3 cup unsweetened cocoa powder
1 large egg
1 cup sweetened or unsweetened coconut (I had sweetened)
1/2 cup chopped walnuts or pecans (I used pecans)
1 teaspoon vanilla
2 cups graham cracker crumbs

Filling
1/2 cup butter, room temperature
1/4 teaspoon salt
2 cups confectioners sugar, sifted
1/2 teaspoon vanilla extract or 1/8 teaspoon coconut extract
2 Tablespoons instant vanilla pudding mix
2 Tablespoons milk

Icing
1 cup bittersweet chocolate (I used Ghirardelli bittersweet chocolate chips)
1/4 cup heavy cream or 2 Tablespoons butter (I used cream)

Directions
1.  Preheat oven to 350 degrees.  Lightly grease 9×9 or 11×7 pan
2.  Make Crust; Place all of the crust ingredients in a mixing bowl.  Beat at medium speed until combined. (I hand mixed this entire recipe.)
3.  Press the mixture into a prepared pan. Bake for 10 minutes. Remove from oven and set aside to cool.
4.  Make Filling; Using a medium sized mixing bowl, combine softened butter, 1 cup of sugar and vanilla.  Beat until smooth.
5.  In a small bowl, combine the vanilla pudding and milk.  Mix together until thick and smooth.
6.  Add the pudding mix to the butter/sugar mixture.  Stir to combine.
7.  Add the remaining sugar, beat until the filling is smooth.  Spread over the cooled crust.  Cover and refrigerate until chilled.  (about 2 hours)
8.  Make icing; Combine chocolate and cream in a saucepan or microwave safe dish. Heat the cream until steaming.  Stir until smooth. (I use the microwave-30 second intervals)
9.  Spread the frosting onto the bars.  Refrigerate until set.

Enjoy!

 

 

 

 

 

 

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Carrot Cupcakes – Simple and Delicious

The closest I could get to pumpkin is Carrot Cupcakes.  We are not pumpkin fans.I thought tinting the frosting orange was a nice touch.  Needless to say these cupcakes were delicious.  Give them a try!

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Ingredients

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg or allspice
1/4 teaspoon ginger
8 Tablespoons butter, melted
1 1/4 cups grated carrots
1/4 cup raisins (optional)
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla

Directions

1.  Preheat oven 350 degrees
2.  Whisk flour, baking soda, baking powder, salt and spices.
3.  In a separate bowl whisk melted butter, sugar, brown sugar, sour cream, eggs, and vanilla until smooth.  Add grated carrot, raisins and stir together.
4.  Whisk in flour mixture until just combined.
5.  Divide batter among muffin cups.  Bake until tops spring back.  15-20 minutes.  Transfer to rack and let cool 5 minutes.  Remove the cupcakes to the rack to cool completely.

Frosting

Ingredients

1/2 stick butter, softened
8 oz package of cream cheese, softened
1 teaspoon vanilla
pinch of salt
2 cups confectioners sugar

Directions

1.  Mix butter, cream cheese and salt on medium speed until creamy.  About 3-5 minutes
2.  Add rest of ingredients and beat on high 2-3 minutes.
3.  Frost cupcakes.

Simple and Delicious.  You will love these cupcakes.  Very much a part of Autumn!

 

Apple Snickerdoodle Cobbler

Fall is in the air.  Baked this simple and delicious cobbler.  Everyone loved this one.

Apple Snickerdoodle Cobbler

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Ingredients

Fruit Mixture
7 cups peeled, medium sliced apples (This is about 4-5 large apples, 6-8 smaller ones. I used Macintosh this time.  I also use Fuji and Honeycrisp when baking apples.)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Topping
1 teaspoon granulated sugar
1/4 teaspoon cinnamon
Use your favorite sugar cookie recipe.  I used my Cinnamon Cookie aka Snickerdoodle Cookie recipe.

Directions

  1.  Preheat oven to 375 degrees.  Spray 9inch deep dish pie plate with cooking spray.
  2. In a large bowl, gently toss fruit mixture ingredients until apple slices are coated.  Pour evenly into pie plate.
  3. In small bowl mix granulated sugar and 1/4 teaspoon cinnamon.
  4. Top the fruit mixture with cookie dough.  I took about a tablespoon of dough and flattened then topped on the fruit mixture.  It took 12 of the cookie doughs to cover the top.  I then sprinkled the top of the cookies with cinnamon and sugar mix. (You may have leftover cookie dough.  BONUS – bake those later.)
  5. Bake 50-55 minutes or until topping is golden brown.
  6. Cool slightly before serving.  Top with ice cream, whipped cream or whatever your little heart desires!

Your home will smell fabulous!  ENJOY!