It's been really cold here and all I've wanted was comfort food. Last week it was beef barley soup and this week it was chicken n dumplings. I've been longing to make them from scratch since my hubby really enjoys them. 2 weekends ago we went to Cracker Barrel and he had them as a side dish, just cause he wanted dumplings. So, on to the Internet I go and found a recipe to make them. There are many out there, so I chose the easiest one and I'm glad I did! I made them today and, oh my, they were so good!!! Here's the recipe, I hope you enjoy!
Chicken n Dumplins'
1 lb chicken
2 carrots, sliced
2 celery stalks, sliced
5 quarts of water
1 onion
salt and pepper to taste
This is a basic chicken soup recipe. What I did different was use chicken breasts, boiled them first, strained the liquid to get the little bits of pieces out, then put the liquid back in the pot and got it up to it's temp. I cooked the chicken on medium for at least an hour and kept "scumming" the top to take out the "foam".
Now for the dumplins'.............
2 cups flour
1 teaspoon salt
3 tablespoons shortening OR
3 1/2 tablespoons butter
1/4 cup of water OR
1/3 cup of water
Mix the flour and salt first, then add the water. Since I used butter, I needed more than the shortening and more of the water. Cut the butter into the flour and with your hands form the mixture into a dough. It will be a harder dough, not to worry. Do this while the chicken is cooking, it won't take too long. Wrap the formed dough in plastic and set it aside.
After you strain the broth, add the veggies. Then roll out the dough on a large board or your counter top, flouring it first into about 1/4 inch thickness. Cut the rolled dough into 2 inch strips. Then tear the strips into either bite sized pieces or strips, whichever suits you. You can also just cut them and have them uniform if it's easier for you. Add them to the pot. Make sure the salt is to your taste. Cook the mixture until the soup is thickened. I cooked the whole time on medium to low heat. Be sure to stir frequently while the mixture is cooking and thickening so it doesn't stick to the bottom. I use a 6.5 qt enamel coated cast iron dutch oven.
Enjoy!!!
Enjoying Life!
Sunday, January 27, 2013
Thursday, January 10, 2013
Good Morning!!!
Well, a very exciting thing is happening today: I'm getting a new stove and dishwasher!!! They will be stainless to match the new fridge I got a few months ago. I wanted a french door, bottom drawer fridge and finally found one to fit in the space! I can actually put a "large" pizza box in it now!!! The range is also a convection oven. I've never used one before, so I have something new to learn. And, since the dishwasher is a different brand from what I'm used to, I get to learn how to load a new dishwasher! I know these things may sound trivial, but, they're new to me and exciting. It will be like having a new kitchen again!!!
So, last Sunday, I made lentil soup. I found out my girlfriend never had it before! She said she didn't like lentils and when I asked if she ever had them before, the answer was "no". So, we'll be seeing her on Saturday and I'm going to bring her some to try. When I make it, it's more like a stew than a soup. The recipe will follow. I guess I make it Italian style, I don't know any other way. My grandmother used to put hot dogs in it, you can use almost any meat you choose. I prefer sausage.
I hope you enjoy!!!
Lentil Soup
1 pkg lentils
2 celery stalks, diced or sliced
1 large carrot, sliced
1 medium onion, diced
1 clove garlic
4 bay leaves
1 small bell pepper, diced (optional)
olive oil
1 lb sweet sausage
1-32 oz box of stock (beef or veggie)
2 cups water (or more if desired)
salt and pepper to taste
8 oz tomato sauce
Place the sausage in a baking dish, put it in the oven at 375 and brown on both sides. It doesn't have to be fully cooked. While the sausage is baking, using a 6 quart pot, coat the bottom with olive oil and add the veggies, cook until soft. Then, after rinsing the lentils, add to the pot along with the rest of the ingredients, except the salt. Bring to a soft boil, cover, reduce to medium heat. The sausage should be browned now, take out and slice into 1" pieces, add to the lentils, stir. Stir the mixture somewhat frequently from the bottom so the contents do not stick to the pot. This soup will turn into a stew consistency. If it is too thick, add water. After about an hour, the lentils should be about 1/2 done, taste and add salt to your preference of taste. Keep stirring somewhat frequently, and cook for about another hour until the lentils are completely softened.
While the soup is cooking, I will cook some brown rice or small pasta, ditallini or small shells. I cook these and keep these separate because they will soak up the "juice" and make the lentil dry if you combine them together. You can serve the lentils over the rice or on the side, whatever your desire. For something different, I will put chopped spinach in the soup as well.
You can make this a vegetarian dish by eliminating the sausage and using veggie stock. You can use any type of meat you'd like. I use sausage, I've used beef cubes, my Nana used hot dogs, or just make it plain. This is a basic recipe you can build upon. I do love the veggies in it though. My Pop (ex father-in-law), likes it plain. Maybe he'll try this recipe and like it?????
Anyway, it's getting close to me getting dressed for work. I just wanted to share this recipe with you since it's great for a cold winter day.
So, last Sunday, I made lentil soup. I found out my girlfriend never had it before! She said she didn't like lentils and when I asked if she ever had them before, the answer was "no". So, we'll be seeing her on Saturday and I'm going to bring her some to try. When I make it, it's more like a stew than a soup. The recipe will follow. I guess I make it Italian style, I don't know any other way. My grandmother used to put hot dogs in it, you can use almost any meat you choose. I prefer sausage.
I hope you enjoy!!!
Lentil Soup
1 pkg lentils
2 celery stalks, diced or sliced
1 large carrot, sliced
1 medium onion, diced
1 clove garlic
4 bay leaves
1 small bell pepper, diced (optional)
olive oil
1 lb sweet sausage
1-32 oz box of stock (beef or veggie)
2 cups water (or more if desired)
salt and pepper to taste
8 oz tomato sauce
Place the sausage in a baking dish, put it in the oven at 375 and brown on both sides. It doesn't have to be fully cooked. While the sausage is baking, using a 6 quart pot, coat the bottom with olive oil and add the veggies, cook until soft. Then, after rinsing the lentils, add to the pot along with the rest of the ingredients, except the salt. Bring to a soft boil, cover, reduce to medium heat. The sausage should be browned now, take out and slice into 1" pieces, add to the lentils, stir. Stir the mixture somewhat frequently from the bottom so the contents do not stick to the pot. This soup will turn into a stew consistency. If it is too thick, add water. After about an hour, the lentils should be about 1/2 done, taste and add salt to your preference of taste. Keep stirring somewhat frequently, and cook for about another hour until the lentils are completely softened.
While the soup is cooking, I will cook some brown rice or small pasta, ditallini or small shells. I cook these and keep these separate because they will soak up the "juice" and make the lentil dry if you combine them together. You can serve the lentils over the rice or on the side, whatever your desire. For something different, I will put chopped spinach in the soup as well.
You can make this a vegetarian dish by eliminating the sausage and using veggie stock. You can use any type of meat you'd like. I use sausage, I've used beef cubes, my Nana used hot dogs, or just make it plain. This is a basic recipe you can build upon. I do love the veggies in it though. My Pop (ex father-in-law), likes it plain. Maybe he'll try this recipe and like it?????
Anyway, it's getting close to me getting dressed for work. I just wanted to share this recipe with you since it's great for a cold winter day.
Sunday, December 23, 2012
Christmas Dinner
Well, Christmas is almost here. So, in order to enjoy the day, I decided to do the prep work today during football. I'm making a savory ham (Alan doesn't like sweet ham) and a veggie lasagna which will give us all of the food groups! I'm also having dinner rolls, making an apple crumb pie and cookies. For me, my dessert will be figs and walnuts.
So, the apple pie and ham will be done on Tuesday, but the rest was done today.
Ham
smoked ham
roasted garlic paste
rosemary
Crisscross cuts into the top of the ham, not too deep, just deep enough for the paste. Mix in rosemary leaves (as much or as little as you want) to the paste. Slather the paste over the ham. Let it sit for a bit to room temperature, then bake it until it's completely warmed through or cooked. It doesn't need salt because ham is salty enough.
Veggie Lasagna
2 to 3 bags shredded mozzarella
Container of pecorino romano cheese
Ingredients below
Prep work - a couple of days ahead:
Veggies
3 bell peppers (red and green) (sliced about 1/2 wide)
small head broccoli (sliced about 1/4 wide)
3 large carrots (sliced about 4 inches long x 1/2 wide)
3 medium onions (one diced, 2 sliced thin)
1/4 head celery, sliced thin and with the leaves
one bunch asparagus sliced 1in pieces
olive oil
salt
pepper
In batches, using a cast iron pan, heat the pan, put in some olive oil, when hot, add the diced celery and onion, some salt and pepper, saute until 1/2 done, add the carrots, saute until soft. Transfer to a bowl. Add a little oil, fry the peppers and sliced onions until soft, transfer to the bowl. Add a little oil, fry the broccoli and asparagus until 1/2 done, add the tomatoes, saute until soft, transfer to the bowl. Mix the veggies together well, set aside to cool. Cover and refrigerate
Bechemel Sauce
6 tablespoons butter
6 tablespoons flour
7 and 1/2 cups milk
salt and pepper to taste
Melt the butter in a heavy bottom sauce pan, add the flour, using a whisk, mix them together. When the mixture starts to bubble, add the milk, whisk frequently so the mixture doesn't stick, add a little salt and pepper to taste. When thickened, turn off heat, let it cool still whisking so there is no film on top, transfer to bowl or container. Cover and refrigerate.
Ricotta
4 lbs ricotta (2 x 32oz containers)
4 eggs
2 tsp salt
1 tsp pepper
1 tbsp dried parsley
1 tsp dried basic
1/4 cup pecorino romano cheese
In a large bowl, combine all ingredients together, mix well. If the mixture needs a little salt, add it or add a little more cheese. Cover and refrigerate.
Day of cooking:
When you are ready to make the lasagna, take out all of the ingredients and get them to room temperature. If the bechemel is too thick to work with, just warm it up a bit. Follow the directions on the lasagna noodles, either no cook or cook for a minute or two.
Place some sauce on the bottom of a deep lasagna pan. Layer the noodles, spread some ricotta on the bottom, not too thick, but don't skimp. Add a layer of mozzarella cheese, sprinkle some pecorino romano on top and add another layer of noodles. Cover this layer with more bechemel sauce then add a layer of veggies, do not skimp. Add another layer of mozzarella cheese, sprinkle with pecorino romano and add a layer of noodles. Cover with bechemel sauce.
Now, depending on how deep your pan is, you can repeat the steps above, after the veggie layer, do a ricotta layer, then veggie layer. Just remember, after you add the noodles, be liberal with the sauce. You want this recipe oozing with cheese and sauce, not dry. After you are done your layers, top with sauce, mozzarella cheese and pecorino romano.
Bake in a 375 oven until browning on top AND it's bubbly all over (sides and middle). Remove from oven, let it set for a few minutes (a layer of tin foil will keep in warm) and it will set firmly. Cut squares to as large or as small as you want.
Enjoy!!!!!
On a side note, I made my own lasagna noodles this time. I think I made more ingredients than I need for a 3 level lasagna, but may not have enough noodles. So, I use the no-cook ones and sauce it up!
So, the apple pie and ham will be done on Tuesday, but the rest was done today.
Ham
smoked ham
roasted garlic paste
rosemary
Crisscross cuts into the top of the ham, not too deep, just deep enough for the paste. Mix in rosemary leaves (as much or as little as you want) to the paste. Slather the paste over the ham. Let it sit for a bit to room temperature, then bake it until it's completely warmed through or cooked. It doesn't need salt because ham is salty enough.
Veggie Lasagna
2 to 3 bags shredded mozzarella
Container of pecorino romano cheese
Ingredients below
Prep work - a couple of days ahead:
Veggies
3 bell peppers (red and green) (sliced about 1/2 wide)
small head broccoli (sliced about 1/4 wide)
3 large carrots (sliced about 4 inches long x 1/2 wide)
3 medium onions (one diced, 2 sliced thin)
1/4 head celery, sliced thin and with the leaves
one bunch asparagus sliced 1in pieces
olive oil
salt
pepper
In batches, using a cast iron pan, heat the pan, put in some olive oil, when hot, add the diced celery and onion, some salt and pepper, saute until 1/2 done, add the carrots, saute until soft. Transfer to a bowl. Add a little oil, fry the peppers and sliced onions until soft, transfer to the bowl. Add a little oil, fry the broccoli and asparagus until 1/2 done, add the tomatoes, saute until soft, transfer to the bowl. Mix the veggies together well, set aside to cool. Cover and refrigerate
Bechemel Sauce
6 tablespoons butter
6 tablespoons flour
7 and 1/2 cups milk
salt and pepper to taste
Melt the butter in a heavy bottom sauce pan, add the flour, using a whisk, mix them together. When the mixture starts to bubble, add the milk, whisk frequently so the mixture doesn't stick, add a little salt and pepper to taste. When thickened, turn off heat, let it cool still whisking so there is no film on top, transfer to bowl or container. Cover and refrigerate.
Ricotta
4 lbs ricotta (2 x 32oz containers)
4 eggs
2 tsp salt
1 tsp pepper
1 tbsp dried parsley
1 tsp dried basic
1/4 cup pecorino romano cheese
In a large bowl, combine all ingredients together, mix well. If the mixture needs a little salt, add it or add a little more cheese. Cover and refrigerate.
Day of cooking:
When you are ready to make the lasagna, take out all of the ingredients and get them to room temperature. If the bechemel is too thick to work with, just warm it up a bit. Follow the directions on the lasagna noodles, either no cook or cook for a minute or two.
Place some sauce on the bottom of a deep lasagna pan. Layer the noodles, spread some ricotta on the bottom, not too thick, but don't skimp. Add a layer of mozzarella cheese, sprinkle some pecorino romano on top and add another layer of noodles. Cover this layer with more bechemel sauce then add a layer of veggies, do not skimp. Add another layer of mozzarella cheese, sprinkle with pecorino romano and add a layer of noodles. Cover with bechemel sauce.
Now, depending on how deep your pan is, you can repeat the steps above, after the veggie layer, do a ricotta layer, then veggie layer. Just remember, after you add the noodles, be liberal with the sauce. You want this recipe oozing with cheese and sauce, not dry. After you are done your layers, top with sauce, mozzarella cheese and pecorino romano.
Bake in a 375 oven until browning on top AND it's bubbly all over (sides and middle). Remove from oven, let it set for a few minutes (a layer of tin foil will keep in warm) and it will set firmly. Cut squares to as large or as small as you want.
Enjoy!!!!!
On a side note, I made my own lasagna noodles this time. I think I made more ingredients than I need for a 3 level lasagna, but may not have enough noodles. So, I use the no-cook ones and sauce it up!
Saturday, December 8, 2012
I've been yelled at!!!
OK folks, Pop officially yelled at me today because I haven't posted since August. Well, I've been making what I call standard stuff all this time, nothing really new, so I haven't posted. Since my ex brother-in-law, Kevin, wants to learn how to make beef stew and we had it for dinner today, I figured I'd put my recipe on here.
For thanksgiving, I found a new trick to keep the turkey nice and moist....... when you clean and prepare the turkey the day before, after a good cleaning, salt the outside, put it in it's pan in the refrigerator WITHOUT any covering. The air sort of dries out the skin and helps the salt to absorb into the meat. The skin comes out really crispy and the meat is moist and not salty at all. Oh my, it's so good!!! I'll do this every year! On a side note, I made apple and pecan pies from scratch. Except, my hubby tells me, "it's half scratch because you didn't make the crust!" Now, tell me, if Pillsbury makes such wonderful pie crusts, why do I have to make them from scratch??? So, now the new term is "half-scratch".
As far as everything else goes, my new job is going well, I really love working there. We've done some things to update the house, usual stuff, new door knobs, painting the trim, new refrigerator, those kinds of things. I can't believe the year is almost over! Where does time go these days??? It's really true what "they" say, as you get older time goes faster! Well, it was just yesterday I was in my thirties, where did the time go???
Anyway, enough food for thought (pardon the pun), here's the recipe. I hope you enjoy!
Beef Stew
1 lb beef cubes
1/2 cup flour
1/4 olive oil
salt, pepper to taste
2 carrots diced
2 celery stalks diced
4 bay leaves
4 red potatoes, cubed
2 medium onions, diced
32 oz beef stock
water
In a 6 quart pot, add the olive oil and heat on medium until hot. Put the beef cubes into a baggie add the salt, pepper, flour and shake well coating all of the meat. Empty the contents into the pot of hot oil and brown the meat. Stir it to make sure the meat and flour do not burn. Once browned, add in 1/2 of the diced celery, carrots and onions, bay leaves and beef stock. Cook on medium, stirring about every 10 minutes (so it doesn't burn or stick to the pot). After about an hour, check the liquid, it should be getting thick. If it's too thick, add water for the desired consistency, start with a little and go from there. Then, add the rest of the celery, carrots and onions. Cook for an additional 30 mins, stirring as above, then add the cubed potatoes. Cook, stirring (as above) until the meat is super tender. Remember, beef cubes are the toughest of cuts and take a good two hours to "stew". If the consistency is too thin, sprinkle some flour and work it in the mix or add about 2 ounces of water to a tablespoon of four, stir well, then add the mixture to the stew. After adding water, you may need to add some additional salt to bring up the flavor.
This is a really easy recipe to prepare and cook, you just have to keep an eye on it so it doesn't burn! I serve it with biscuits - Pillsbury will do. I haven't mastered the task of making my own, one day......
Kev - try this out, I think you'll enjoy it!!!
One more thing............we have our house almost decorated. The tree is up, the lights are up in the living room and kitchen. We need more lights in the dining room, that will happen soon. We have 2 more trees to put up in the windows, then we'll be done! Since we live in a condo community, we can't put outside lights up, so the next best thing is a tree in the window! Take care everyone, enjoy your holidays - especially with family and friends.
For thanksgiving, I found a new trick to keep the turkey nice and moist....... when you clean and prepare the turkey the day before, after a good cleaning, salt the outside, put it in it's pan in the refrigerator WITHOUT any covering. The air sort of dries out the skin and helps the salt to absorb into the meat. The skin comes out really crispy and the meat is moist and not salty at all. Oh my, it's so good!!! I'll do this every year! On a side note, I made apple and pecan pies from scratch. Except, my hubby tells me, "it's half scratch because you didn't make the crust!" Now, tell me, if Pillsbury makes such wonderful pie crusts, why do I have to make them from scratch??? So, now the new term is "half-scratch".
As far as everything else goes, my new job is going well, I really love working there. We've done some things to update the house, usual stuff, new door knobs, painting the trim, new refrigerator, those kinds of things. I can't believe the year is almost over! Where does time go these days??? It's really true what "they" say, as you get older time goes faster! Well, it was just yesterday I was in my thirties, where did the time go???
Anyway, enough food for thought (pardon the pun), here's the recipe. I hope you enjoy!
Beef Stew
1 lb beef cubes
1/2 cup flour
1/4 olive oil
salt, pepper to taste
2 carrots diced
2 celery stalks diced
4 bay leaves
4 red potatoes, cubed
2 medium onions, diced
32 oz beef stock
water
In a 6 quart pot, add the olive oil and heat on medium until hot. Put the beef cubes into a baggie add the salt, pepper, flour and shake well coating all of the meat. Empty the contents into the pot of hot oil and brown the meat. Stir it to make sure the meat and flour do not burn. Once browned, add in 1/2 of the diced celery, carrots and onions, bay leaves and beef stock. Cook on medium, stirring about every 10 minutes (so it doesn't burn or stick to the pot). After about an hour, check the liquid, it should be getting thick. If it's too thick, add water for the desired consistency, start with a little and go from there. Then, add the rest of the celery, carrots and onions. Cook for an additional 30 mins, stirring as above, then add the cubed potatoes. Cook, stirring (as above) until the meat is super tender. Remember, beef cubes are the toughest of cuts and take a good two hours to "stew". If the consistency is too thin, sprinkle some flour and work it in the mix or add about 2 ounces of water to a tablespoon of four, stir well, then add the mixture to the stew. After adding water, you may need to add some additional salt to bring up the flavor.
This is a really easy recipe to prepare and cook, you just have to keep an eye on it so it doesn't burn! I serve it with biscuits - Pillsbury will do. I haven't mastered the task of making my own, one day......
Kev - try this out, I think you'll enjoy it!!!
One more thing............we have our house almost decorated. The tree is up, the lights are up in the living room and kitchen. We need more lights in the dining room, that will happen soon. We have 2 more trees to put up in the windows, then we'll be done! Since we live in a condo community, we can't put outside lights up, so the next best thing is a tree in the window! Take care everyone, enjoy your holidays - especially with family and friends.
Sunday, August 12, 2012
Sunday, a day for new things
Well, by new, I mean something my husband has never eaten before - Eggplant Gravy. Why, you ask? For one, he says he doesn't like eggplant. OK, on its own, I can understand, like fried or parm or on pizza. But, in a gravy? I've decided it's time for him to try it. I reminded him of his creed - try something once, if you don't like it, try again because you never know if something happened. Then, if you don't like it the second time, don't try it again. So, today I'm sticking to "the creed". Last night I made Chicken Paprikash. It's something my hubby makes for me and I thought I'd give it a try when I saw he took chicken legs out of the freezer. It's so simple to make!
Here are both recipes, I hope you make them and enjoy!!!
Chicken Paprikash
10 chicken legs or combination of legs/thighs
2 large onions
3 tablespoons butter
salt, pepper
2 tablespoons paprika
1/2 cup chicken stock
1 tsp (more or less to taste) cayenne pepper
1/2 sour cream
Salt the chicken, set aside. Slice the onions. In a fry pay, melt the butter and brown the chicken on both sides about 5 minutes each until golden brown. Be careful not to break the skin while turning the chicken. After browning, remove the chicken and set aside. Add the onions, brown and soften them, about 5-7 minutes, turning so as not to burn - medium heat. Add the paprika, some salt, pepper mix well, then add the chicken stock. Bring the heat up, then add the chicken to the mixture, cover and under medium to low heat, cook for about 30 minutes. I like to cook it longer, it just tastes better when the chicken is falling off the bones. Once the chicken is done to your liking, remove it again, add in the sour cream, mix well, bring up the heat, then return the chicken to the pan for final warming.
Service over potatoes, egg noodles, rice - whatever your fancy!!!
Eggplant Sauce (gravy to me!)
2 medium to large eggplants, peeled and cubed
2 small onions sliced
small bunch parsley, chopped
small bunch fresh basil leaves, chopped
salt, pepper
2 or 3 garlic cloves, smashed or chopped fine (to taste, I use roasted garlic for more flavor)
1/2 to 1 cup olive oil to fry the eggplant
2-28oz cans crushed tomatoes
In a large deep fry pan or dutch oven, heat the olive oil, saute the onions and garlic, add the eggplant, it will absorb all of the olive oil. Turn constantly so the mixture does not burn. When the eggplant mixture is softened well, add the parsley and basil, mix into the mixture. Add the 2 cans of tomatoes, mix well, let simmer until the sauce is done (no raw tomato taste). Cook under medium low heat so you don't burn the mixture, stirring occasionally. About 1/2 way through cooking, you'll need to add salt to taste, more pepper if you'd like. You know it's done when the raw tomato taste is gone and the gravy takes on a darker color. The oil may or may not rise to the top due to the eggplant and how much is truly excess! I think eggplant eats the oil!!!!!
Enjoy both of these recipes! Let me know what you think!!!
Here are both recipes, I hope you make them and enjoy!!!
Chicken Paprikash
10 chicken legs or combination of legs/thighs
2 large onions
3 tablespoons butter
salt, pepper
2 tablespoons paprika
1/2 cup chicken stock
1 tsp (more or less to taste) cayenne pepper
1/2 sour cream
Salt the chicken, set aside. Slice the onions. In a fry pay, melt the butter and brown the chicken on both sides about 5 minutes each until golden brown. Be careful not to break the skin while turning the chicken. After browning, remove the chicken and set aside. Add the onions, brown and soften them, about 5-7 minutes, turning so as not to burn - medium heat. Add the paprika, some salt, pepper mix well, then add the chicken stock. Bring the heat up, then add the chicken to the mixture, cover and under medium to low heat, cook for about 30 minutes. I like to cook it longer, it just tastes better when the chicken is falling off the bones. Once the chicken is done to your liking, remove it again, add in the sour cream, mix well, bring up the heat, then return the chicken to the pan for final warming.
Service over potatoes, egg noodles, rice - whatever your fancy!!!
Eggplant Sauce (gravy to me!)
2 medium to large eggplants, peeled and cubed
2 small onions sliced
small bunch parsley, chopped
small bunch fresh basil leaves, chopped
salt, pepper
2 or 3 garlic cloves, smashed or chopped fine (to taste, I use roasted garlic for more flavor)
1/2 to 1 cup olive oil to fry the eggplant
2-28oz cans crushed tomatoes
In a large deep fry pan or dutch oven, heat the olive oil, saute the onions and garlic, add the eggplant, it will absorb all of the olive oil. Turn constantly so the mixture does not burn. When the eggplant mixture is softened well, add the parsley and basil, mix into the mixture. Add the 2 cans of tomatoes, mix well, let simmer until the sauce is done (no raw tomato taste). Cook under medium low heat so you don't burn the mixture, stirring occasionally. About 1/2 way through cooking, you'll need to add salt to taste, more pepper if you'd like. You know it's done when the raw tomato taste is gone and the gravy takes on a darker color. The oil may or may not rise to the top due to the eggplant and how much is truly excess! I think eggplant eats the oil!!!!!
Enjoy both of these recipes! Let me know what you think!!!
Sunday, August 5, 2012
ok, ok, ok......it's too hot to cook!!!!!
Hello everyone! Yes, it's too hot to cook my normal food. I tend to like the winter foods better than the lighter summer foods. However, I did make "gravy" with sausage and meatballs a couple of weeks ago served with homemade gnocchi from dough I had in the freezer. I also made stuffed meatballs which were so good. I saw it on one of the food channel shows in a diner. I made homemade pesto sauce last week with basil and parsley I had grown. I did find cooking the pesto a little bit takes away that raw garlic taste which I really don't like. And, today I made Bangers and Mash in honor of the Olympics being in London.
So, what is Bangers and Mash, you ask? Basically, it's sausage with mashed potatoes and onion gravy. It's one of Alan's favorites and he thought I wouldn't like it! I told him, no, I love sausage and mashed potatoes! I used to make them with peas or corn and we'd use ketchup instead of gravy.
So, here it is and the pesto recipe to follow as well.
Bangers - Any type of sausage you prefer, either fried or baked, I prefer baked. Put in oven, poke a couple of holes in each link, bake until done in about a 400 degree oven, turning once to brown on all sides. The Brits use pork sausage, mild or sweet Italian style.
Mashed Potatoes:
While the sausage and onions are cooking, cook 2 lbs of potatoes. You can use any kind you prefer. You can peel and cube them first, or just boil them and peel later which is what I did. Make your favorite mashed potato recipe. Mine is:
2 lbs potatoes
1 stick butter
6 tblsp milk
salt and pepper to taste
After the potatoes are cooked and peeled, mash them, add the butter, milk, salt and pepper to taste, mix well. And, while the potatoes are cooking:
Onion Gravy:
2 medium onions, sliced fine
3 tblsp butter
1 tblsp cooking oil
1 tsp sugar
1 tsp balsamic vinegar
20 oz beef stock
4 tsp flour
4 tsp water
salt and pepper to taste
Melt the butter add the oil, slice the onions, add onions to the melted butter and oil, stir well coating the onions. Cover and cook over medium heat until the onions are translucent about 10 mins or longer - do not brown! Add the sugar and balsamic vinegar, cook another 5 minutes, covered. Add the stock, cook for about 10 mins, uncovered. Mix the flour and water into a thin paste, add a little of the cooking stock to the paste, then add to the onion mixture. Cook until the onions are completely done and the gravy is thickened. It won't get real thick, just a little more dense than the stock.
The sausage should be done, the potatoes are done and the gravy is done. Then, you take potatoes, put them in the middle of the plate and flatten them a bit. Add a piece of sausage on each side, then top with onion gravy and serve. And, voila! you have Bangers and Mash!!!
Pesto:
large amount of basil (i use 3 stalks of leaves)
about 1/4 the amount of basil in flat leaf parsley or more if you want
3 garlic cloves
olive oil
1/2 tsp each salt and pepper
In a food processor, add all of the basil, parsley, garlic, salt and pepper, start to spin, then add the olive oil in the top slowly until all of the ingredients are in tiny bits and there is enough oil emulsed to make a sauce. Then in a sauce pan, heat up the mixture to a very slow boil for about 5 mins. Serve over pasta or store in the refrigerator until ready for use.
Stuffed Meatballs:
My meatball recipe is on here. In a bowl mix some chopped very small prosciutto, salami, pepperoni, capicolla and fresh mozzarella along with a few basil leaves and parsley. Mix well. Take about 4 ounces of meatball mixture, roll it, flatten it in your hand, add some of the stuffing, then roll the meatball closed. Place the meatballs in a baking dish and cook until browned. Then add slices of mozzarella on top of each meatball, cover with "gravy" and top with locatelli cheese. Bake at 350 until the cheese is melted thoroughly and the mixture is a little bubbly. Serve as is with either pasta, mashed potatoes, whatever your pleasure. Alan loved them and so will you!!!
I hope you enjoy these recipes!!!!!
So, what is Bangers and Mash, you ask? Basically, it's sausage with mashed potatoes and onion gravy. It's one of Alan's favorites and he thought I wouldn't like it! I told him, no, I love sausage and mashed potatoes! I used to make them with peas or corn and we'd use ketchup instead of gravy.
So, here it is and the pesto recipe to follow as well.
Bangers - Any type of sausage you prefer, either fried or baked, I prefer baked. Put in oven, poke a couple of holes in each link, bake until done in about a 400 degree oven, turning once to brown on all sides. The Brits use pork sausage, mild or sweet Italian style.
Mashed Potatoes:
While the sausage and onions are cooking, cook 2 lbs of potatoes. You can use any kind you prefer. You can peel and cube them first, or just boil them and peel later which is what I did. Make your favorite mashed potato recipe. Mine is:
2 lbs potatoes
1 stick butter
6 tblsp milk
salt and pepper to taste
After the potatoes are cooked and peeled, mash them, add the butter, milk, salt and pepper to taste, mix well. And, while the potatoes are cooking:
Onion Gravy:
2 medium onions, sliced fine
3 tblsp butter
1 tblsp cooking oil
1 tsp sugar
1 tsp balsamic vinegar
20 oz beef stock
4 tsp flour
4 tsp water
salt and pepper to taste
Melt the butter add the oil, slice the onions, add onions to the melted butter and oil, stir well coating the onions. Cover and cook over medium heat until the onions are translucent about 10 mins or longer - do not brown! Add the sugar and balsamic vinegar, cook another 5 minutes, covered. Add the stock, cook for about 10 mins, uncovered. Mix the flour and water into a thin paste, add a little of the cooking stock to the paste, then add to the onion mixture. Cook until the onions are completely done and the gravy is thickened. It won't get real thick, just a little more dense than the stock.
The sausage should be done, the potatoes are done and the gravy is done. Then, you take potatoes, put them in the middle of the plate and flatten them a bit. Add a piece of sausage on each side, then top with onion gravy and serve. And, voila! you have Bangers and Mash!!!
Pesto:
large amount of basil (i use 3 stalks of leaves)
about 1/4 the amount of basil in flat leaf parsley or more if you want
3 garlic cloves
olive oil
1/2 tsp each salt and pepper
In a food processor, add all of the basil, parsley, garlic, salt and pepper, start to spin, then add the olive oil in the top slowly until all of the ingredients are in tiny bits and there is enough oil emulsed to make a sauce. Then in a sauce pan, heat up the mixture to a very slow boil for about 5 mins. Serve over pasta or store in the refrigerator until ready for use.
Stuffed Meatballs:
My meatball recipe is on here. In a bowl mix some chopped very small prosciutto, salami, pepperoni, capicolla and fresh mozzarella along with a few basil leaves and parsley. Mix well. Take about 4 ounces of meatball mixture, roll it, flatten it in your hand, add some of the stuffing, then roll the meatball closed. Place the meatballs in a baking dish and cook until browned. Then add slices of mozzarella on top of each meatball, cover with "gravy" and top with locatelli cheese. Bake at 350 until the cheese is melted thoroughly and the mixture is a little bubbly. Serve as is with either pasta, mashed potatoes, whatever your pleasure. Alan loved them and so will you!!!
I hope you enjoy these recipes!!!!!
Sunday, June 10, 2012
It's been awhile..........
Hello everyone! Well, it's been 3 weeks since I've written. The week after my last post, I left for the Chicago area with my girlfriend to see her daughters graduate from High School. We had a blast! The graduation was beautiful, the girls looked great. They wanted Outback Steakhouse for dinner afterwards, so everyone went. Then on Sunday, we went to Chicago. It was 99 degrees there that day! Way too hot for this East Coaster. We had lunch at Gino's East, deep dish pizza for all. It was excellent! We can't get anything like that here. The closest is Pizzeria Uno and it's not even close! We went to Navy Pier, rode the ferris wheel, walked around and basically enjoyed our day. We tried to go to the Sears Tower, but the lines were minimum 2 hours long. It was Memorial Day weekend and it seems EVERYONE visited Chicago that day. I had never seen Lake Michigan up close, it was beautiful. The closest I've seen it is from the sky flying into O'Hare.
So you're gonna like this one...................last night I wanted the broccoli and sausage dish I had made before. I couldn't remember where I found the recipe, so what did I do??? I looked for it on my Blog! OK, I had a senior moment there. But, I guess I'm allowed once in a while.......ONCE is the operative word here. Don't tell my husband, I'll never hear the end of it!!!
Anyway, it's too hot to cook, probably going to just grill some chicken later. I did buy some "middleneck" clams yesterday for steaming. They are about 1/3 larger than littlenecks. Still OK for steaming though. I just steam them with a little water, garlic, black pepper (there is enough salt), some fresh parsley. The seasonings and herbs give them a nice flavor. I'll melt some butter and have the Tabasco sauce ready (for me, that is) and it will be a nice afternoon snack. Oh, I forgot to tell you, we have planted fresh basil, parsley and rosemary this summer! We've been using it, nothing like fresh herbs!!! And, the kicker, I'm not paying through the nose for them at the grocery store!
It may be too hot to BBQ the chicken, if it is, I'll either bake it or do something on the stove. Not sure yet, waiting for the 98 degrees (in the sun), plus 70% humidity to start waning before I cook.
That's it for now folks! Sorry there is not a recipe today, but the clams count as one, right?????
Stay cool!!!!!!!!!!!!!!!!!!!!
So you're gonna like this one...................last night I wanted the broccoli and sausage dish I had made before. I couldn't remember where I found the recipe, so what did I do??? I looked for it on my Blog! OK, I had a senior moment there. But, I guess I'm allowed once in a while.......ONCE is the operative word here. Don't tell my husband, I'll never hear the end of it!!!
Anyway, it's too hot to cook, probably going to just grill some chicken later. I did buy some "middleneck" clams yesterday for steaming. They are about 1/3 larger than littlenecks. Still OK for steaming though. I just steam them with a little water, garlic, black pepper (there is enough salt), some fresh parsley. The seasonings and herbs give them a nice flavor. I'll melt some butter and have the Tabasco sauce ready (for me, that is) and it will be a nice afternoon snack. Oh, I forgot to tell you, we have planted fresh basil, parsley and rosemary this summer! We've been using it, nothing like fresh herbs!!! And, the kicker, I'm not paying through the nose for them at the grocery store!
It may be too hot to BBQ the chicken, if it is, I'll either bake it or do something on the stove. Not sure yet, waiting for the 98 degrees (in the sun), plus 70% humidity to start waning before I cook.
That's it for now folks! Sorry there is not a recipe today, but the clams count as one, right?????
Stay cool!!!!!!!!!!!!!!!!!!!!
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