tag:blogger.com,1999:blog-33751011915385219932024-03-15T21:10:18.596-04:00Extra Schmaltz!The Magidow family's modern-day recipe box.Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.comBlogger387125tag:blogger.com,1999:blog-3375101191538521993.post-38311824554046847042021-08-30T18:58:00.002-04:002021-08-30T19:03:18.854-04:00Quick Turkey Meatballs<p>For various reasons, Melanie likes ground turkey more than ground beef, and so I've been making turkey meatballs a lot. Obviously the problem with turkey is that it can be really dry since it's so lean, but one day we made a random hippy turkey burger recipe and it taught us the he secret to making ground turkey not be gross: ground mushrooms! </p><p>If you grind up the mushrooms and mix them in, they kind of cook away but keep whatever you're cooking moist and give that umami flavor that's also missing from turkey. People who don't like mushrooms won't notice their presence at all unless they're specifically looking for them.</p><p>This recipe is also designed to cook up really really quickly - you can have these done in the time it takes you to boil the water for the noodles. The spices are loosely based on <a href="http://extraschmaltz.blogspot.com/2009/01/tender-italian-meatballs.html">Lillian's meatball recipe</a> but only use dry spices for convenience. They still come out a little dry, but especially with a wetter sauce (marinara, vodka, etc.) it all evens out. If using pesto, just add cherry tomatoes or similar on top and all will be well. The nicest thing about the broiler method is you get a good crispiness on the outside (and it's crazy fast). <br /></p><h2 style="text-align: left;">Ingredients</h2><div style="text-align: left;"><ul style="text-align: left;"><li>1 lb ground turkey</li><li>1/4 lb mushrooms, blasted in the food processor or minced fine<br /></li><li>Italian spices:</li><ul><li>1/2 - 1 tsp fennel (to taste!)<br /></li><li>1 tsp oregano</li><li>1/2 tsp thyme</li><li>1/2 tsp marjoram</li><li>several good shakes of garlic powder (1 tbsp?)<br /></li><li>several shakes of Worcestershire sauce</li><li>optional: red pepper flakes</li><li>S&P</li></ul><li>You may wish to add 1 egg and breadcrumbs to achieve your preferred level of moistness and cohesion, this isn't generally necessary though since the turkey is usually ground really finely</li></ul><h2 style="text-align: left;">Preparation</h2><div style="text-align: left;">Mix everything together. Place parchment paper on a baking sheet, roll the mixture into balls and place on sheet. Cool under the broiler until done - you may wish to turn them halfway through to get both sides crispy. Note that you really need to keep an eye on them doing the broiling, and you might want to experience with a high versus low broil - low broil takes way too long in our oven. They take less than 10 minutes to cook in our oven. <br /></div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowocWtF0OduNzvNBYOQxYpi4AUeHWf1b6wfHRs4s58-kZP1S8s0DskFivd9hT3hVFqSeCUluvQj0WhFGgDMBL_Ernm3ibHYx1jCWvDDx9eaJRWturnIriqCs8tQPKQpp9kEr_dzKWFKJM/s4032/20210830_182055.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowocWtF0OduNzvNBYOQxYpi4AUeHWf1b6wfHRs4s58-kZP1S8s0DskFivd9hT3hVFqSeCUluvQj0WhFGgDMBL_Ernm3ibHYx1jCWvDDx9eaJRWturnIriqCs8tQPKQpp9kEr_dzKWFKJM/w640-h480/20210830_182055.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;">Not the prettiest photo ever, but you can see how the mushrooms have mostly become one with the meatballs and that they have a nice crispiness on the edges (this is the 'flipped' side)</span></i><br /></td></tr></tbody></table><br /><div style="text-align: left;"><br /></div></div>The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com1tag:blogger.com,1999:blog-3375101191538521993.post-89775275686359702392021-01-03T12:57:00.003-05:002021-01-03T12:58:49.657-05:00Cannellini Bean and Sausage Stew<p>For Christmas, I got Melanie a copy of a cookbook by her favorite author, Martha Rose Shulman, entitled <i>Ready When You Are: A compendium of one-dish meals</i> since I tend to prefer one dish meals anyway. We've been in a bit of a cooking rut, and so it's nice to have some new inspiration.</p><p>This dish is originally written for dried beans, and I've simplified it a bit too, so I don't feel too bad reposting it. It's super delicious - we had some leftover ziti that it went perfectly on, but I also think it could be awesome with garlic bread. </p><p>It's also nice because it's a good way to use sage - we have an extremely robust sage plant in our garden, so I even had some fresh(ish) sage as the recipe called for. It doesn't taste too sage-tacular though, it's really subtle and just part of the deliciousness.</p><p>The sausage will make difference in the flavor here, we use Hillshire Farm Turkish kielbasa because Melanie really likes it, but a good porky Italian sausage would be delicious.</p><br /><p></p><h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QdrmjYUZM3oRinP-R3c5hiTgieHxLfAh4vQ48KObdmNDGF0BflJ1yHfbOin2W8fHUMoxujM0m3eKk7rrgqbqFQK_ZLvJLzP7zBSjn4g3zkgnxeDwKZ2vW19MnJWjwWLDpmQmHKvBO8Z7/s4032/20210103_121118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QdrmjYUZM3oRinP-R3c5hiTgieHxLfAh4vQ48KObdmNDGF0BflJ1yHfbOin2W8fHUMoxujM0m3eKk7rrgqbqFQK_ZLvJLzP7zBSjn4g3zkgnxeDwKZ2vW19MnJWjwWLDpmQmHKvBO8Z7/w401-h301/20210103_121118.jpg" width="401" /></a></div>Ingredients</h2><p style="text-align: left;"></p><p style="text-align: left;">1/2-1 pound Italian sausage, chopped or loose<br /></p><p style="text-align: left;">1 small onion, cut fine<br /></p><p style="text-align: left;">1 medium carrot, cut fine</p><p style="text-align: left;">1 stalk celery, cut fine</p><p style="text-align: left;"></p><p style="text-align: left;">2 Tbl chopped flat leaf parsley</p><p style="text-align: left;">4-5 cloves garlic, minced</p><p style="text-align: left;">1 14oz can crushed tomatoes <br /></p><p style="text-align: left;">1 Tbl sage, fresh if available, slivered or crumbled </p><p style="text-align: left;">2 cans cannellini beans, removed from cans, drained and rinsed</p><p style="text-align: left;">2 c. chicken broth <br /></p><p style="text-align: left;">S&P</p><h2 style="text-align: left;">Preparation</h2><p style="text-align: left;">Brown the sausage in the a dutch oven or similar pan. Optionally, remove until you add it back with the cannellinni beans. </p><p style="text-align: left;">Cook the onions, carrot, celery and parsley until starting to soften in the sausage fat, adding olive oil if necessary. </p><p style="text-align: left;">Add the garlic for a minute to take off the edge, then add in the tomatoes. Simmer as things mix, then add the sage, beans, sausage if you removed it, and chicken broth. Give it a grind of pepper. <br /></p><p style="text-align: left;">Simmer for about 30 minutes for flavors to mix.</p><p style="text-align: left;">Optionally, you can add a little more sage after it's done cooking, then give it a few minutes to meld in. Adjust S&P.</p><p style="text-align: left;"><br /></p>The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-4692915178849553822020-05-10T22:57:00.000-04:002020-05-10T22:58:03.413-04:00Noodles from Tajikistan: Lagmoni Oromi jon (lagman)This dish (sometimes called lagman) is part of Sogd cuisine, food from what we call "the 'stans", in the general region of The Silk Road. The recipe is from one of my most prized possessions: a self-published cookbook from our tour guides in Tajikistan. Characteristics of this cuisine are various noodles and dumplings, rice dishes, lamb and beef, and lots and lots of herbs. This dish is traditionally made with hand-pulled noodles, but a reasonable substitution is dried bucatini. I recommend cooking the meat in a pressure cooker or insta-pot for tenderness & time saving.<br />
<br />
This makes enough for two people. Double for more.<br />
<h3>
<br />Noodles:</h3>
1/2 lb. bucatini, cooked in well salted water<br />
<h3>
Sauce:</h3>
2 Tbsp. oil<br />
1/2 lb. ground lamb or beef<br />
1 clove garlic, minced<br />
1 onion, sliced thin<br />
1 cup shredded cabbage<br />
1 turnip, peeled and cubed<br />
1-2 Roma tomatoes, diced<br />
1 red bell pepper, diced<br />
2-4 c. water or broth<br />
salt and pepper to taste<br />
<br />
<h3>
Garnish:</h3>
2 Tbsp. parsley, minced<br />
2 Tbsp. dill, minced<br />
2 Tbsp. green onions, minced<br />
<br />
Brown the meat in the oil, adding the garlic and onion and cooking until the onion starts to turn translucent. Pressure cook for 7 minutes and use quick release. Add the cabbage, turnip, tomatoes, and pepper and cook for 10 minutes until the vegetables are starting to soften. Add the water or broth until it reaches your desired brothiness. Bring to a boil and pressure cook for 10 minutes and use quick release. Adjust seasoning with salt and pepper. Pour over the noodles and top with the herbs.<br />
<br />
<br />
<br />
<br />
<br />
<br />Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-24533555835025522262019-03-16T14:30:00.002-04:002019-03-16T14:31:35.674-04:00Andalusian Pot Roast with PeasThis is an adaptation of the recipe for <i>Ternera con Guisantes</i> from the amazing tome "<a href="https://www.barnesandnoble.com/w/mediterranean-feast-clifford-a-wright/1111741474">A Mediterranean Feast</a>" by Clifford Wright. Given that veal is all but impossible to find, I switched it to beef. We used a sirloin roast that was part of the quarter beef we bought, but I think it would also be good with a chuck roast. I made this version crockpot or Instapot friendly, which is more convenient for most. It yields a wonderfully spiced roast with not a ton of effort. We used a sirloin roast of some kind from the quarter of beef we bought, but I don't know specifically which cut. I don't think it matters much for a slow-cooked dish like this. We served it with risotto, which was a great combo. We devoured it too quickly to take a photo, though!<br />
<br />
<h2>
Ingredients</h2>
One 3 lb. beef roast, tied<br />
One bag of frozen baby peas<br />
Parsley to garnish<br />
<h3>
Sofrito</h3>
3 Tbsp. olive oil<br />
2 large ripe tomatoes, seeded and chopped fine<br />
3 garlic cloves, minced<br />
1 bay leaf<br />
1/2 tsp. dried thyme<br />
1 good pinch saffron, crumbled<br />
1/3 tsp. cinnamon<br />
1 tsp. salt<br />
1/2 tsp freshly ground black pepper<br />
<br />
<h3>
Sauce</h3>
1+ c. beef broth (have some extra ready in case you need to thin the sauce)<br />
1 c. dry white wine<br />
2 Tbsp. unsalted butter<br />
2 Tbsp. all purpose flour<br />
<br />
<h2>
Instructions</h2>
<div>
Brown the roast on all sides in the olive oil in the frying pan. Add the meat and remaining oil into your slow cooker. Add the sofrito ingredients to the frying pan and cook for 3-5 minutes until the tomatoes soften, loosening any bits from the frying. Add the sofrito to the slow cooker. Obviously you can do this all in the Instapot if you have one.</div>
<div>
<br /></div>
<div>
Add the 1 c. beef broth and 1 c. dry white wine to the slow cooker. Set on LOW and cook 8-10 hours. </div>
<div>
<br /></div>
<div>
When the meat is tender, remove it onto a serving platter and cut/pull apart into pieces, covering with tin foil to keep warm. Strain the sauce and set aside.</div>
<div>
<br /></div>
<div>
Make a roux with the butter and flower, then add the strained sauce. Whisk together until smooth. Adjust the seasoning, and add more broth if needed to thin. Add the peas to the sauce and simmer 3-5 minutes until they are cooked to your liking. </div>
<div>
<br /></div>
<div>
Serve the beef and top with the pea sauce. Garnish with chopped parsley.</div>
Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-60374301412923224862019-03-14T12:31:00.001-04:002019-03-20T20:00:53.840-04:00Chicken Tinga<div dir="ltr" style="text-align: left;" trbidi="on">
We make this really easy recipe often enough that it's worth posting. It's chicken in a simple sauce, often served on a tostada with refried beans and whatever tasty toppings you want (esp. avocado and cotija cheese). A local restaurant near us has this style of chicken as one of their standard meat options, and it's supposedly their specialty. I personally think this recipe produces something very, very close to the same. <br />
<br />
The adobo peppers tend to be a bit spicy for some eaters - one way to moderate this is to alter how much of the sauce you mix with the shredded chicken. I also suggest making a double version of this recipe and reserving some sauce - that way, next time you want to make it, you just throw sauce on chicken and you're done.<br />
<br />
You can use raw chicken, or you can use the sauce to cleverly use leftover poultry from other meals (this actually might make turkey edible). <br />
<br />
The recipe below is adapted from the recipe <a href="https://pinchofyum.com/the-best-chicken-tinga-tacos">here</a>, in turn adapted from the Minimalist Cookbook.<br />
<br />
<h4 style="text-align: left;">
Ingredients</h4>
3-4 raw chicken breasts/thighs<br />
<br />
1 medium onion, chopped<br />
2 cloves garlic, minced<br />
1-2 chipotle peppers in adobo sauce (to taste, they are spicy for the spice adverse)<br />
1 tsp oregano<br />
1/2 tsp cumin<br />
1 can tomatoes - fire roasted is extra tasty if it doesn't have weird stuff in it<br />
1/4 c. water or chicken stock if you aren't using raw chicken<br />
Salt<br />
Pepper<br />
<br />
<h4 style="text-align: left;">
Preparation</h4>
<div style="text-align: left;">
1) Optional if pressed for time: Saute onions in olive oil until starting to get brown on the edges, add garlic near the end then spices for a minute. If pressed for time, throw all of the above directly into the crock pot, it'll still be tasty. </div>
<div style="text-align: left;">
2) Put everything in the crock pot. Cook 4-6 hours. If you wanna be fancy and you'll be at home, put chicken breasts in towards the very end. </div>
<div style="text-align: left;">
3) Remove the chicken. Blast the sauce with an immersion blender. </div>
<div style="text-align: left;">
4) Shred chicken, add sauce to taste - again, you can moderate spiciness by how much sauce you add.</div>
<div style="text-align: left;">
5) Freeze any remaining sauce for later, or use as a sauce at the table.</div>
<div style="text-align: left;">
6) Serve as tacos, tostada toppings, whatever.</div>
<br />
<h4 style="text-align: left;">
Notes </h4>
This calls for about half a can of the peppers so you reserve the remainder in a baggie in the freezer. Or you can just double the recipe and have extra sauce in the freezer. I find the latter to be more useful. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtw9lY6w83QWN2DYOxg9ecRCjVfjunkdKyGWSb3TGbhfJ8DXFMeDjnMDgF2h9A3GPXFICkYWx9yFmD_llrJTkGl-Drwlvu8q2hE3yHnZsD7xaVFHzin5piLSDy1dDd8QUOPpsNXE6xze8/s1600/IMG_20190320_182457859.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtw9lY6w83QWN2DYOxg9ecRCjVfjunkdKyGWSb3TGbhfJ8DXFMeDjnMDgF2h9A3GPXFICkYWx9yFmD_llrJTkGl-Drwlvu8q2hE3yHnZsD7xaVFHzin5piLSDy1dDd8QUOPpsNXE6xze8/s400/IMG_20190320_182457859.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In tacos with extra sauce and fixins</td></tr>
</tbody></table>
<br /></div>
The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-84174175548688274582018-11-23T14:01:00.003-05:002018-11-23T17:41:38.320-05:00Bavarian Krautsalat (Coleslaw)I can't believe I didn't post this after we had it at an amazing <i>real </i>Oktoberfest event that we were fortunate to be invited to in Bavaria. It is very simple, and based on <a href="https://food52.com/recipes/31608-green-cabbage-slaw-krautsalat">this recipe</a>. Unlike American coleslaw, this one is blanched, so it has a softer texture and is more easily digested. It is very simple, and I have had it requested several times for potlucks. It is a lot easier to make if you have some kind of mandoline.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHX55O5Um5OjCPfofOyAnTmaV0VmyRHuq6Kac3Pv3QNi8fjTjNP4r9rMrgjDmfgaDSn5HVMVQzmpoTpr4F7eo4ZlP1msbjtvHmDLOH4j9ZSrdW0JFhyOgwB4UYGhu7Bw6wMG_PBPjxfLq/s1600/20181123_131404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHX55O5Um5OjCPfofOyAnTmaV0VmyRHuq6Kac3Pv3QNi8fjTjNP4r9rMrgjDmfgaDSn5HVMVQzmpoTpr4F7eo4ZlP1msbjtvHmDLOH4j9ZSrdW0JFhyOgwB4UYGhu7Bw6wMG_PBPjxfLq/s320/20181123_131404.jpg" width="320" /></a></div>
<br />
<h3>
Vegetables</h3>
1 head of green cabbage<br />
3 qts. boiling water + 2 Tbsp. salt<br />
1 small white onion<br />
<br />
<h3>
Dressing</h3>
6 Tbsp. white wine vinegar<br />
3 Tbsp. sunflower oil<br />
1 Tbsp. caraway seeds<br />
2 tsp. sugar<br />
2 tsp. salt, to taste<br />
1 tsp. white pepper<br />
<br />
<h3>
Instructions</h3>
<br />
Boil the water in a large stockpot and add the 2 Tbsp. salt.<br />
<br />
Remove several of the outer layers of the cabbage. Cut the cabbage into 4 wedges, and cut out the cores. Shred the entire head of cabbage very fine. I recommend using a mandoline or shredder--I have one <a href="https://www.lehmans.com/product/triple-bladed-cabbage-cutter/">like this</a>, and I actually use it several times a year for sauerkraut or pickles, so I feel it was a worthwhile purchase. Shred the onion and set it aside in a medium bowl.<br />
<br />
Place the shredded cabbage in the boiling water and put the lid on the pot, turning off the flame. Let it sit for 5 minutes, then drain, rinsing briefly with cold water. Squeeze the cabbage out thoroughly and put it in a large bowl.<br />
<br />
Submerge the shredded onion in cold water, then drain and add to the cabbage.<br />
<br />
Mix together the dressing ingredients with a whisk. Pour over the cabbage and toss well. Adjust the seasonings to taste. The salad is best after it sits for at least an hour.Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com1tag:blogger.com,1999:blog-3375101191538521993.post-60753775815237862492018-10-10T17:57:00.000-04:002018-10-10T17:58:41.693-04:00Too many peppers!<div style="text-align: center;">
<span style="color: #6aa84f; font-size: x-large;"><br /></span></div>
<h2 style="text-align: center;">
<span style="background-color: #93c47d; color: red; font-family: "verdana" , sans-serif; font-size: x-large;">Too many peppers!</span></h2>
<div>
<span style="background-color: #93c47d; color: red; font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></div>
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Well, it's that time again! Those peppers you have nurtured all summer, waiting for them to turn a seductive shade of red (or deep green) are coming in fast. Here on the prairie, we seem to have skipped our warm intro to fall, and landed smack dab in the middle of dank, misty rain. Buckets of peppers (and tomatoes) line our kitchen floor, waiting to be turned into something we can enjoy in the deep, dark winter months. One solution is <b>PICKLED PEPPERS</b>, a favorite of my youth. My Yiddish grandmother with my mother alongside her would fill gallon jars with these mouth-watering delights, and most years my brother and I could not keep our hands off them for the full time. I am honored to have my mother's hand-written recipe, in her lovely Catholic school handwriting. It is a little dim from time, so I have transcribed it in detail:</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<div style="text-align: left;">
</div>
<ul>
<li>Cook <b style="font-family: Arial, Helvetica, sans-serif;">peppers</b><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"> (roast)* on top of stove over flame (till black all over)</span></li>
<li>Dunk in water and peel (or put in plastic bag when cool to hasten peeling process)</li>
<li>Place in jar </li>
<li>Pour in <b>white vinegar</b> (to cover)</li>
<li>Add 1 clove <b>garlic</b> and <b>pickling spices</b> (quantities vary, depending on who you ask)</li>
<li>A little <b>salt</b></li>
<li>A little <b>sugar</b></li>
<li>A little<b> oil</b></li>
<li>(Try to) wait about a week before eating. Refrigerate? Who knows?</li>
</ul>
<br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">*(I have added my own notes in parentheses)</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIen76_MlMPSSfKXJqPS4XSFQ_DFa__TaV8S7GWy11vGVuX4VIeDJCWgSiVX2-HvGtEFDkDodOJ4rHApXKmyYri4sRqSOCqNT38SUZrCESd8-Jcowyg1jKiprni7ZOEhwwYYLbmuowbfr2/s1600/Pickled+Peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="897" data-original-width="1502" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIen76_MlMPSSfKXJqPS4XSFQ_DFa__TaV8S7GWy11vGVuX4VIeDJCWgSiVX2-HvGtEFDkDodOJ4rHApXKmyYri4sRqSOCqNT38SUZrCESd8-Jcowyg1jKiprni7ZOEhwwYYLbmuowbfr2/s320/Pickled+Peppers.jpg" width="320" /></a></div>
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Thanks, Mom. I love you. 💕</span>Marjorie Magidow Schalleshttp://www.blogger.com/profile/11120954221346708209noreply@blogger.com1tag:blogger.com,1999:blog-3375101191538521993.post-67606310806739987392018-09-03T23:07:00.001-04:002018-09-03T23:07:45.072-04:00Stuffed Peppers, East German StyleApparently it's been 11 years since I last posted a <a href="http://extraschmaltz.blogspot.com/2007/08/stuffed-peppers.html">stuffed peppers recipe</a>! I am posting a new one, which a) is a different style, and b) I think is more delicious. My previous recipe was more of a Turkish style. This is based on <a href="https://www.amazon.de/DDR-Kochbuch-Das-Original-Minikochbuch/dp/386941474X">Das Original DDR Kochbuch</a>, which we purchased in Weimar, Germany. I have added some spice to what would have been a rather stodgy recipe.<br />
<br />
This is great to make if you are practically drowning in peppers from the garden, as we are at this time of year. We used about 12 peppers of varying sizes, mostly small. If you are using store-bought peppers, 6 will probably do.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KbJu1LtRximQxDa_oUj2HeIBpiskRMghJOHnqKZMDiWquCfjYEt4giFVJkg4xMztJPb48LBZiQ2CxRyzh_e5hPSLmR0ZpFEEWlpR-mo8X46sSGB0x2qRD7EfXuo8MStruLoi29BmUcTq/s1600/20180903_134039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KbJu1LtRximQxDa_oUj2HeIBpiskRMghJOHnqKZMDiWquCfjYEt4giFVJkg4xMztJPb48LBZiQ2CxRyzh_e5hPSLmR0ZpFEEWlpR-mo8X46sSGB0x2qRD7EfXuo8MStruLoi29BmUcTq/s320/20180903_134039.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before. Note: some extra peppers were placed in my massive Dutch oven as spacers (and not filled with rice). </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-7LDxNH777vamNJndI2zWoG3ghQsGyja68wzLrgIJuo9PHcJpi0QIcGakz-NRkjkxYD1Xq1asCavM_yx9Wme-eRQAEB01eQFWZqpY3j9v1uavY8nFKOxt82bmfdLh1bSR_URrWXv7mNf/s1600/download_20180819_202044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-7LDxNH777vamNJndI2zWoG3ghQsGyja68wzLrgIJuo9PHcJpi0QIcGakz-NRkjkxYD1Xq1asCavM_yx9Wme-eRQAEB01eQFWZqpY3j9v1uavY8nFKOxt82bmfdLh1bSR_URrWXv7mNf/s320/download_20180819_202044.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonus picture of Violet's favorite game that she invented--pepper tops! They say "Helloooo!" and jump around a lot.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJvGImImtzIenH7rG3WdnpVT7CcqCbu2BPDSDCU9lrcqj4Gm5NRcXMa_tPfnbeA3rheaQXOtDp2il4ebSojdBPfrP0udCL2p1s9GLGgY1iGYxhecwTkhlCxRyElE_1VKOO68Dhyphenhyphenb-uTh6/s1600/20180903_201447.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJvGImImtzIenH7rG3WdnpVT7CcqCbu2BPDSDCU9lrcqj4Gm5NRcXMa_tPfnbeA3rheaQXOtDp2il4ebSojdBPfrP0udCL2p1s9GLGgY1iGYxhecwTkhlCxRyElE_1VKOO68Dhyphenhyphenb-uTh6/s320/20180903_201447.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt-in-your-mouth taste of summer.</td></tr>
</tbody></table>
<br />
Preheat oven to 400° F<br />
<h2>
Filling</h2>
6-10 green bell peppers<br />
2 Tbsp. olive oil<br />
2 Tbsp. butter<br />
2 c. cooked basmati rice<br />
1 large onion, minced<br />
1 lb. ground pork<br />
2 cloves garlic, crushed<br />
1 Tbsp. dried white onion<br />
1 Tbsp. salt<br />
2 tsp. dried thyme<br />
2 tsp. freshly ground whole coriander seeds (yes, you can just use ground, but this has more flavor)<br />
1 tsp. white pepper<br />
1/2 tsp. red pepper flakes<br />
2 Tbsp. butter, cut into pats<br />
<br />
In a large frying pan, cook the ground pork in the butter and olive oil, breaking it up so it is very fine. When it is mostly cooked, add the fresh onion, garlic, and spices. Cook for 5-10 minutes, or until the onion starts to go translucent. Remove from heat and gently fold in the cooked rice. Taste and adjust salt--should be fairly salty to overcome the rice.<br />
<h2>
Sauce</h2>
1 can tomato sauce<br />
1 can water (15 oz.)<br />
2 Tbsp. butter<br />
1 Tbsp. flour<br />
1 clove garlic, crushed<br />
1/2 tsp. ground coriander<br />
1/2 tsp. white pepper<br />
<br />
In a small saucepan, melt the butter until it starts to sizzle. Whisk in the flour and cook for 2 minutes, stirring. Whisk in the tomato sauce and water, and bring to a simmer. Add the garlic, coriander, and white pepper, and simmer for 2 minutes.<br />
<br />
<h2>
Combine</h2>
Cut the top off of each pepper, leaving the "shoulder". Empty out the seeds and pith. Lightly oil a large dutch oven or deep casserole with a lid that can accommodate your peppers. Fill the peppers loosely with the rice mixture and place them into the casserole, putting the pepper tops back on as lids. Pour the tomato sauce in-between the peppers and ensure it covers the bottom of the dish (add more water if it doesn't). Place some pats of butter over the peppers, and cover. Bake at 400 for 35-45 minutes, or until the peppers are cooked and tender. Serve with the sauce spooned over. Makes great leftovers!Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com1tag:blogger.com,1999:blog-3375101191538521993.post-12976827823892939082018-08-31T10:05:00.003-04:002018-08-31T10:06:50.006-04:00Farfalle al Tonno (Bow-ties with Tuna)This recipe based upon one from the grand tome "A Mediterranean Feast". It is the rarest of the rare: a true half-hour meal. Great for the tired, the desperate, the hungry. The original recipe calls for a 6-7 ounce can of tuna, but the largest I found was 5 ounces, and that worked fine. You could double to 10 oz tuna if you want it more meaty.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBCCX59Mbg_UXermgC5TIDTpRo7mYf0TthArJJQHHD87oRyRsfCJCHSrNFNpBSLLFykFwYzITaRxaEcanPzMdAH2yt6WTPpLaG2r9FNLsM1UWbyIggGeUCzELiYmQqKO1pEHC3c5vr6us/s1600/20180826_205021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBCCX59Mbg_UXermgC5TIDTpRo7mYf0TthArJJQHHD87oRyRsfCJCHSrNFNpBSLLFykFwYzITaRxaEcanPzMdAH2yt6WTPpLaG2r9FNLsM1UWbyIggGeUCzELiYmQqKO1pEHC3c5vr6us/s320/20180826_205021.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pictured with a simple salad of arugula + spinach, tomato, tossed with salt, olive oil, and balsamic.</td></tr>
</tbody></table>
<h2>
Recipe</h2>
1 lb. farfalle (bow tie noodles)<br />
1 5 oz. can tuna packed in olive oil (do not drain)<br />
Handful of fresh parsley leaves, lightly chopped<br />
1/4-1/3 c. extra virgin olive oil<br />
1/3 c. freshly grated Parmigiano-Reggiano cheese<br />
Freshly ground black pepper<br />
Salt to taste<br />
<br />
Salt the pasta water generously, and bring to a boil. Boil for the time listed on the box. Drain.<br />
<br />
Empty the tuna, including the olive oil it was packed in, into a large bowl. Add the parsley leaves. Dump in the noodles and toss. Add olive oil to your liking, to keep it easy to toss, but not swimming in it. Sprinkle over the cheese, black pepper, and salt to taste, and toss gently a few more times.<br />
<br />Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-13588668210427616402018-07-06T15:44:00.000-04:002018-07-06T15:44:20.649-04:00Sauerkraut SoupThis recipe comes from my friend Marisa, who shares a love of pickled things. It is very simple and does double-duty as hearty, but also somehow refreshing due to the tangy kraut. In my recipe I used some winter savory and chervil from my garden, which I have included on the blog just to annoy Alex, because I know he loves obscure ingredients. The recipe will be just fine without them, though (or try experimenting with other herbs!).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlLS9n17dNZ6U18gOKmusjN-n-Fy1mA_QSji6Pjsdc6FETmNBiHR8YUlZx1wvpE0jK87OXqjUeXOca4n5E4a2yTbvWjowOmzOfBtvH9ls-MYP0zckSbnY-BEOYPPuhnpcRPYBptdyKvlg/s1600/20180629_192005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlLS9n17dNZ6U18gOKmusjN-n-Fy1mA_QSji6Pjsdc6FETmNBiHR8YUlZx1wvpE0jK87OXqjUeXOca4n5E4a2yTbvWjowOmzOfBtvH9ls-MYP0zckSbnY-BEOYPPuhnpcRPYBptdyKvlg/s320/20180629_192005.jpg" width="320" /></a></div>
<br />
1 ring kielbasa<br />
1 large can or jar of sauerkraut, drained<br />
1 large onion, sliced<br />
2 carrots (optional, for color), peeled and sliced<br />
6-8 small white potatoes<br />
2-3 qts chicken broth<br />
2 Tbsp. butter<br />
2 Tbsp. winter savory, leaves only<br />
1 handful chervil fronds<br />
1 tsp. white pepper<br />
1 pinch of nutmeg<br />
<br />
Place the kielbasa on the grill (or in a hot frying pan) for a few minutes to get some color around the edges, then slice. Meanwhile, saute the onion in some butter in a Dutch oven until they begin to soften. Rinse the sauerkraut, maybe 30 seconds if you want it extra zingy, or 1-2 minutes if you want it milder, then drain and add to the pot. Add the kielbasa, carrots, and spices. If the potatoes are small enough, leave them whole and add to the pot. Otherwise, cut them into cubes. Add enough broth so that everything is covered, and bring to a boil. Reduce to a simmer and put the lid on ajar, and cook for 20-30 minutes, or until your potatoes are tender. Add the savory one minute before serving and adjust the salt. Serve with fresh chervil.<br />
<br />
<br />Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-49374961763980799292018-03-19T22:41:00.002-04:002018-03-19T22:42:19.749-04:00Penne Pasta with Zucchini and Sharp ProvoloneThis is a simple and hearty meal; basically a stovetop version of mac'n'cheese, but with a northern Italian style. Keep this one in mind for summer when you have zucchini to use up!<br />
<br />
1 lb penne rigate<br />
Generous salt for pasta water<br />
3 small zucchini, sliced into thin strips (about 3 c.)<br />
1 clove garlic,*<br />
5 oz sharp provolone, grated<br />
2 c. milk<br />
4 Tbps. butter, divided<br />
1 Tbsp. flour<br />
<br />
<br />
*The garlic step is optional, and a little bit fussy, but gives you more flavor<br />
<br />
Slice the zucchini into strips about 2" long and 1/4" wide.<br />
<br />
Make a roux by heating 1 Tbsp. of the butter in a small saucepan until bubbling, and adding the flour, whisking until smooth and bubbling. Add the milk and bring to a bare simmer, whisking until it thickens ~5 minutes. Stir in the cheese until melted. Set aside.<br />
<br />
Boil the pasta in generously salted water and cook until al dente . Do not drain--try to time this to coincide with finishing the zucchini.<br />
<br />
*Fussy garlic step: heat the remaining butter in a large frying pan until bubbling, and gently saute the garlic until just starting to color. Remove the garlic so you have garlic-flavored butter. Seriously: if you leave it in, it will overpower the delicate flavor of the cheese.<br />
<br />
Otherwise just heat up the remaining butter and omit the garlic.<br />
<br />
Saute the zucchini strips over medium high heat until the edges are starting to brown. Use a slotted scooper to add the pasta to the pan, and continue to stir so it doesn't stick. You want to add it this way, so that the pasta water makes a bit of a creamy sauce. When you have all the pasta added to the pan, pour over the cheese sauce and toss to coat. Adjust salt if necessary, and turn off the heat. Serve with freshly ground black pepper.<br />
<br />Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-30142190256556922902018-03-19T22:27:00.000-04:002018-03-19T22:49:08.769-04:00Marmitako - Basque Tuna and Pepper StewIt am sure it is no coincidence that the last blog post is about the same age as Zayn and Violet! Tonight I find myself with a lull in the toddler fray to post this lovely dish we had in San Sebastian, Spain. This recipe is adapted from <a href="https://www.amazon.com/Basque-Table-Passionate-Cooking-Celebrated/dp/1558323279/ref=sr_1_2?ie=UTF8&qid=1521512085&sr=8-2&keywords=the+basque+table">The Basque Table</a>. The original recipe calls for Biscayne sauce, but that is a pain to make and it says you can substitute paprika. I used <a href="https://www.amazon.com/Dalia-Bittersweet-Smoked-Paprika-Spain/dp/B0042FHIQI/ref=sr_1_3_a_it?s=books&ie=UTF8&qid=1521512318&sr=8-3&keywords=agridulce+paprika">La Dalia agridulce smoked paprika</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSexGs3kWpyMlIdRFIpddiIZCAdWoC1Xaj-7lwXLljES7cRfP86pVSVYrHI8sal1Uc8v51hChdkLfTq8BR9cFedExRn-wJ9vPWojCiagqX1aHeJNVKCMoy3Z8n0UYiM_bEgopTOw_H9uP3/s1600/20180319_200246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSexGs3kWpyMlIdRFIpddiIZCAdWoC1Xaj-7lwXLljES7cRfP86pVSVYrHI8sal1Uc8v51hChdkLfTq8BR9cFedExRn-wJ9vPWojCiagqX1aHeJNVKCMoy3Z8n0UYiM_bEgopTOw_H9uP3/s320/20180319_200246.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious and simple: a true 30-minute-meal.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
1/3 c. olive oil<br />
1 large onion, diced<br />
2 green peppers, sliced into strips<br />
4-5 Yukon gold potatoes, cut into large-ish bite sized pieces<br />
1-2 Tbsp. smoked paprika<br />
2 cloves garlic, crushed<br />
1 Tbsp. tomato paste<br />
1 lb. ahi tuna, cut into bite-sized pieces<br />
3-4 c. chicken broth<br />
salt to taste<br />
<br />
Heat the oil in a cast iron pot. Add the onions and saute 5 minutes until starting to become translucent. Add the pepper strips and cook for 3 minutes. Add the smoked paprika, garlic, and tomato paste and stir to combine, cooking for 1 minute more. Add the potatoes and broth to just cover them. Bring to a boil, then reduce to a simmer for 15 minutes or until fork tender. Add the tuna and stir in, simmering for only 1-2 minutes more or until just barely cooked. Salt to taste. Simple as that!Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-84224766546781088062017-07-09T17:28:00.000-04:002017-07-09T17:28:17.163-04:00Dragon Noodle Salad<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of our summer favorites. It's derived from a recipe by Isa Moskowitz, I think from the book "Isa Does It." She's a vegan, and so we've made this carniverous, removed some hippy stuff (agave nectar, really?), changed some ingredients (originally calls for radishes, which I guess is a way to use radishes.) and doubled the amount of sauce<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioN36mvbFUKmI2IkLyzNeKycukFsSfeiuKtNDGjopgV_40L3Axkw2PDlNUImXMZ3yY8GprgML9OHmOSan-XPC2S28gqUyRO54niGkVddR5jpNef-zpgM3qDEv8XSf4-j7r4aKWMFeaHoCC/s1600/IMG_20170709_165437187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioN36mvbFUKmI2IkLyzNeKycukFsSfeiuKtNDGjopgV_40L3Axkw2PDlNUImXMZ3yY8GprgML9OHmOSan-XPC2S28gqUyRO54niGkVddR5jpNef-zpgM3qDEv8XSf4-j7r4aKWMFeaHoCC/s400/IMG_20170709_165437187.jpg" width="400" /></a></div>
As long as you're grilling the chicken, I strongly recommend you also grill some baby bok choy because it is delicious and would go well on the side. <br />
<h2 style="text-align: left;">
Ingredients</h2>
<h4 style="text-align: left;">
Salad</h4>
<div style="text-align: left;">
2 grilled chicken breasts (just keep this simple, the sauce is strong), chopped into small thin slices</div>
<div style="text-align: left;">
1 14oz package of rice noodles, I prefer the ones that are one width up from the thinner pad thai noodles, cooked, clipped with scissors</div>
<div style="text-align: left;">
2-3 carrots, sliced into thin carrot sticks</div>
<div style="text-align: left;">
3 persian cucumbers, cut into thin sticks</div>
<div style="text-align: left;">
1 bag/container of salad green mix</div>
<div style="text-align: left;">
<br /></div>
<h4 style="text-align: left;">
Dressing</h4>
<div style="text-align: left;">
1 c. smooth peanut butter</div>
<div style="text-align: left;">
3 cloves garlic</div>
<div style="text-align: left;">
2/3 c. water</div>
<div style="text-align: left;">
1/3 c. soy sauce/tamari (or a little more)</div>
<div style="text-align: left;">
1 tbsp white sugar</div>
<div style="text-align: left;">
1 tbsp brown sugar</div>
<div style="text-align: left;">
1-2 tbsp sriracha to taste (it gets less spicy over time too)</div>
<div style="text-align: left;">
salt to taste (it actually needs it)</div>
<div style="text-align: left;">
<br /></div>
<h4 style="text-align: left;">
Garnishes (optional)</h4>
<div style="text-align: left;">
Sesame seeds</div>
<div style="text-align: left;">
2 tbsp chopped cilantro (I think this adds a good dimension)</div>
<div style="text-align: left;">
<br /></div>
<h2 style="text-align: left;">
Preparation</h2>
<div style="text-align: left;">
Combine dressing ingredients in food processor, blast until smooth. Rinse the rice noodles in water immediately before mixing until they are no longer sticking together. Combine all ingredients in a large bowl. </div>
</div>
The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-75742028819670460932017-06-02T19:26:00.000-04:002017-06-03T08:15:46.511-04:00Morning Glory Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
Somehow we don't have a recipe for these on the blog, and they're one of my favorites. Think of them as operation icebox muffins - that old apple way too soft to eat? Got a can of pinneaple around? Bam, you probably have what you need for these.<br />
<br />
I'm also putting this online because the recipe I'm using is printed out and I'm afraid I'll lose it since it turns out fabulously every time.<br />
<br />
The veggies/fruits in the recipe are subject to what you have and your whims. Personally, I think the pinneaple and coconut are essential to the recipe, and we like the raisins a lot. Otherwise, you can tinker - I've replaced the apple with ripe pear to great effect, I've added a peach, and you can play around further.<br />
<br />
<h3 style="text-align: left;">
Ingredients</h3>
<div style="text-align: left;">
<i>Dry</i></div>
<div style="text-align: left;">
2 1/4 c. white flour (don't mess with whole wheat, these have plenty of fiber)</div>
<div style="text-align: left;">
1 1/4 c. sugar (don't short this or they'll taste way too healthy. The fruit doesn't make them too sweet either)</div>
<div style="text-align: left;">
2-3 tsp. cinnamon</div>
<div style="text-align: left;">
2 tsp. baking soda</div>
<div style="text-align: left;">
1/2 tsp. salt</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>Wet</i></div>
<div style="text-align: left;">
3/4 c. applesauce (two small applesauce containers works)</div>
<div style="text-align: left;">
1/2 c. veggie oil</div>
<div style="text-align: left;">
3 eggs</div>
<div style="text-align: left;">
1 tsp vanilla extract</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>Fruit mix-ins</i></div>
<div style="text-align: left;">
1 carrot, grated or blasted in food processor</div>
<div style="text-align: left;">
1 apple, cored and as above, no need to peel</div>
<div style="text-align: left;">
1 can crushed pinneaple, or diced pinneaple then blasted. I just throw in the juice too.</div>
<div style="text-align: left;">
1/2 c. flaked coconut</div>
<div style="text-align: left;">
1/2 c. raisins</div>
<div style="text-align: left;">
1/2 c. chopped walnuts if you're into that sort of thing</div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Preparation</h3>
<div style="text-align: left;">
Mix dry ingredients, wet ingredients and fruit mix-ins separately. Combine wet and dry until just moistened. Mix-in (fold) fruit mix-ins. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I tend to use muffin cups because it's cleaner, though sometimes a lot of muffin gets left on the wrapper, so you may want to grease the muffin pan directly. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Normally this makes 12-16 muffins depending on how many fruit mix-ins you added and the size of your muffin pan.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Bake at 350 for 20-30 minutes, or until a knife comes out mostly clean. They take longer than you expect since they're so moist. </div>
<div style="text-align: left;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtLoeTEU6Hg8VuRS3eXMCgl4kA1K9R82eB65aNMh9y3CE01E75xVnur9jxTtxjhtGbou2V57NzQtEsJGhSui4ov9kgqKMYmyuqVvUTN5dLEW_cAFHf10pHlesB5mwWMLykDk1jVOYE0uz/s1600/IMG_20170602_192153302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtLoeTEU6Hg8VuRS3eXMCgl4kA1K9R82eB65aNMh9y3CE01E75xVnur9jxTtxjhtGbou2V57NzQtEsJGhSui4ov9kgqKMYmyuqVvUTN5dLEW_cAFHf10pHlesB5mwWMLykDk1jVOYE0uz/s320/IMG_20170602_192153302.jpg" width="320" /></a></div>
<br /></div>
</div>
The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-32891742112792115642017-04-07T07:53:00.001-04:002017-04-07T07:53:04.790-04:00Koreanish Beef with Carrot and Turnip<div dir="ltr" style="text-align: left;" trbidi="on">
I made this last night and it turned out fantastically - I wasn't going to post it since it was a bit improvised, but we haven't had a post in a while.<br />
<br />
I was going for a cross between (American) Chinese and Korean flavors. This is really easy to make, and doesn't even involve chopping an onion. It's pretty similar to galbi jjim in some ways, but again, a lot easier. <br />
<br />
<h3 style="text-align: left;">
Ingredients</h3>
<div style="text-align: left;">
1 large (2-3#) beef roast, preferably something with a bit of fat (I used bottom round)</div>
<div style="text-align: left;">
4 carrots, cut into thick circles</div>
<div style="text-align: left;">
1 medium purple turnip, peeled and cut into medium chunks. Daikon radish would work just fine too, it's harder to get around here. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Sauce:</div>
<div style="text-align: left;">
3/4 c. soy sauce</div>
<div style="text-align: left;">
1/4 c. water</div>
<div style="text-align: left;">
4 cloves garlic</div>
<div style="text-align: left;">
1-2" of ginger root, peeled and sliced</div>
<div style="text-align: left;">
1 tablespoon rice vinegar</div>
<div style="text-align: left;">
1 tablespoon apple cider vinegar</div>
<div style="text-align: left;">
1 tablespoon rice wine/dry sherry</div>
<div style="text-align: left;">
1 tsp sesame oil</div>
<div style="text-align: left;">
2 heaping tablespoons brown sugar</div>
<div style="text-align: left;">
1 tsp (or more) ground black pepper </div>
<div style="text-align: left;">
dried chinese chilis to taste (2 wasn't quite spicy enough for me)</div>
<div style="text-align: left;">
1 tsp szechuan peppercorn (optional) </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2 tbsp corn starch mixed with cold water</div>
<h3 style="text-align: left;">
Preparation</h3>
<div style="text-align: left;">
Combine sauce ingredients. Taste - you want it to be sweet, but not cloyingly so, especially since the carrots will add sweetness. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Put beef and turnip in crock pot. If you will return home more than 1 hour before eating, you could reserve the carrots until you get home, so they have a little more bite. Otherwise, add carrots as well. Pour sauce on top. Cook until delicious (I did 6 hours on high and my beef started frozen). When it's finished, remove roast, cut into chunks. Before adding the roast back, add the corn starch-water mixture to the sauce in the crock pot until is thickened enough for your taste. Add the meat back, stir to coat, serve over white rice. </div>
</div>
The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-71303115491662607972016-10-24T20:59:00.000-04:002016-10-24T21:01:05.643-04:00Braised pork with apples and rosemary<div dir="ltr" style="text-align: left;" trbidi="on">
I wanted to make something that was very Autumnal and so I started looking up pork and apple recipes. Almost all of them called for cinnamon and sounded foul, so I came up with this which I wanted to be more balanced. It turned out better than expected so I figured I'd write it up.<br />
<br />
I made it in the slow cooker, but you could probably use the oven also if you're a masochist. <br />
<br />
<h4 style="text-align: left;">
Ingredients</h4>
2# pork tenderloin<br />
1 onion, cut into thin strips<br />
2-3 cloves garlic, cut into large chunks<br />
<br />
1/2 c. white wine<br />
2 Tbsp apple cider vinegar <br />
1/2 water or chicken broth<br />
<br />
1/2 tsp white pepper<br />
1 tsp mustard powder<br />
Salt<br />
1 6" sprig fresh rosemary, leaves removed from stem, or equivalent dried, but fresh is way better<br />
<br />
3-4 cooking apples, cored and cut into chunks (they'll melt, no need to stress over this)<br />
<br />
<h4>
Instructions</h4>
<div style="text-align: left;">
Carmelize the onions in a heavy skillet. Salt the pork tenderloin on both sides. Put onions in slow cooker, add oil and brown the tenderloin. Once brown, add it to the slow cooker. Briefly saute the garlic, and then use white wine and water or broth to unstick the browned deliciousness. Stir spices into the liquid. Throw the apples in the slow cooker, then pour the liquid over everything. Cook 4 hours on high, or more on low.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Would be super tasty on mashed potatoes or somewhat smashed fingerling potatoes. I served it with vinegary collard greens as well, which were a nice counterpoint to the sweetness of the dish. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpnXzTmWbwek0FC9bQGyRBF-WX5n4xi2u651ip3vXUWlMIPhD9ti5mnv1Wat_a7103BJP5gDthjm8iaBvSVZ1xWhtWRqxzm1txjonGduuSrc0HrqmQm0JW0X1GkqyDxk373aePOQ6niRm/s1600/IMG_20161024_185006996.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpnXzTmWbwek0FC9bQGyRBF-WX5n4xi2u651ip3vXUWlMIPhD9ti5mnv1Wat_a7103BJP5gDthjm8iaBvSVZ1xWhtWRqxzm1txjonGduuSrc0HrqmQm0JW0X1GkqyDxk373aePOQ6niRm/s400/IMG_20161024_185006996.jpg" width="400" /></a></div>
<h4>
</h4>
<br />
<br />
<br /></div>
The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-48275591780795482882016-07-19T21:58:00.000-04:002017-08-08T19:24:04.858-04:00Moroccan Style Couscous<div dir="ltr" style="text-align: left;" trbidi="on">
Couscous in Morocco is traditionally eaten on Fridays during lunch time, following the Friday mid-day prayers, similar to the idea of a Sunday roast after church. It's usually a family affair, and is eaten off of a giant central platter. If you're good, you can eat it with your hands, forming a ball of veggies, meat and couscous and popping it into your mouth. Otherwise, you can just use a large spoon. Also, it's often served with "rayb" Moroccan buttermilk as an accompanying beverage, but I tend to skip that.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbsd3HlByPqhIkldM77frG9_HIvp3qo4tLmOOzspo5jVhCcysiBEu3JURZBazxfy_f6oS6ySMW_L98TZCHYnct0ndU9jam7EOY1beJRGXff9TrcVMMcTi1c8dEI-htz8xrz24bw_SXYAN/s1600/couscous+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbsd3HlByPqhIkldM77frG9_HIvp3qo4tLmOOzspo5jVhCcysiBEu3JURZBazxfy_f6oS6ySMW_L98TZCHYnct0ndU9jam7EOY1beJRGXff9TrcVMMcTi1c8dEI-htz8xrz24bw_SXYAN/s400/couscous+pic.jpg" width="400" /></a></div>
<br />
This recipe is based on Melanie's Moroccan family's recipe. You can make it with any meat you like, but she prefers chicken. The veggies here are just a suggestion - you can use whatever is in season. The microwave bit is not strictly traditional, but her family in the US really prefers the convenience of it to the more traditional double-boiler. The main 'technique' in this is that you're cooking the meat and veggies first, and using the broth to make the couscous. <br />
<br />
This recipe makes enough for about 4 people at least - adjust quantity of veggies for more or less food. <br />
<h4 style="text-align: left;">
Ingredients</h4>
<div style="text-align: left;">
<b>Veggies:</b> </div>
<div style="text-align: left;">
1 onion, peeled and sliced thin</div>
1-2 small zucchinis, cut into 4 inch chunks<br />
4-5 carrots, peeled, sliced in half lengthwise, core is traditionally removed, cut into 4-6" chunks<br />
2-3 purple turnips (cut into 4-8 chunks, optional, but delicious - I think all Magidows will like this)<br />
2 tomatoes, cut into large slices<br />
1 clove garlic minced or crushed garlic (or to taste) <br />
<br />
<br />
<b>Other possible veggies/additions:</b><br />
Summer squash (cut like zucchini)<br />
Winter squash (with skin, cut into 2"x2" squares)<br />
Beets (peeled, cut into small chunks)<br />
Cabbage (cut into large chunks)<br />
Potatoes (or sweet potatoes) <br />
1 whole Anaheim or poblano pepper (optional, but this is super tasty as long as you're ok with spicy, whole) <br />
<br />
Chickpeas (canned, drained)<br />
<br />
<b>Spices</b>:<br />
2-3 tsp powdered ginger<br />
2-3 tsp turmeric<br />
1.5-2 tsp black pepper<br />
1/4 c. flat leaf parsley, minced<br />
1/4 c. cilantro, minced<br />
pinch saffron (optional)<br />
Salt <br />
<br />
1 whole cut chicken or equivalent pieces (or whatever kind of meat you prefer) <br />
<br />
1/2-1 c. dry couscous per person, depending on level of hungriness and whether you're doing the microwave or mix-and-cover method<br />
Butter (optional)<br />
<br />
<h4 style="text-align: left;">
Preparation</h4>
<div style="text-align: left;">
In a thick bottomed, large stock pot (we often use our pressure cooker bottom) on medium heat, heat a few tablespoons of olive oil, add onion, sautee until transparent, then the garlic, cilantro and parsley. Stir and cook, then add all of the ground spices and salt. Stir and cook briefly, then add tomatoes and heat until they break down and begin to form a sauce. Add the meat, stir until all pieces are coated, then let cook a few minutes. Add 6 cups water, or whatever is needed to cover the meat and veggies and bring to a boil. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
At this stage, depending on the meat you're using, if you're using a pressure cooker, you can put the lid on for the pressure. This would be good if you're using a beef roast of some sort, or if you are in a hurry while cooking chicken, though it is easy to overcook it. Also, hold in mind that you'll be cooking at least 30 more minutes for all of the veggies, so cook the meat accordingly.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Begin adding veggies based on relative hardness, starting with the veggies which require the most cooking first. Keep adding the veggies at the appropriate time to ensure that they will all be properly cooked. This is more of an art than a science and depends on which veggies you chose to use but you want the veggies to be tender enough to cut with the edge of a spoon, so overcooking them isn't a big issue. You can add additional water as needed. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
If you want a hot pepper, but the rest of the people eating do not, you can take some of the broth, put it in a small saucepan and boil the pepper in that. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Taste the broth, and adjust the salt and spice levels. Then carefully pour the broth into a large container or measuring cup (you can use a colander also, but put the veggies back in the pot to keep them warm.) You will be using this broth to cook the couscous. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Mix-and-wait method for couscous</b></div>
<div style="text-align: left;">
As far as I can tell, all couscous in the US is pre-cooked. This means that if you do not want to do any more work, all you have to do is mix water and couscous in a 1:1 ratio, cover, and wait 5 minutes. Add some butter (optional), and fluff well with a fork.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Microwave method for couscous</b></div>
<div style="text-align: left;">
Alternatively, you can do a slightly more involved method which will produce fluffier couscous. Mix the couscous with enough broth to just cover it in a microwave safe container with a loose lid. It is easier to add more liquid than it is to add more couscous, so err on the side of too much couscous. Microwave for 5 minutes, then fluff with a fork. If it seems too dry, add more broth and microwave for 5 more minutes. 10 minutes is the minimum, but you can keep adding liquid and microwaving if it seems too dry or undercooked. You should also check for flavor - add more salt if needed. When the couscous is cooked, add butter to taste (optional) and fluff well with a fork.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Serving</b></div>
<div style="text-align: left;">
Serve the couscous in a large platter, with couscous on the bottom and the veggies and meat arrayed on top. I've seen people crown it with a hot pepper, which looks nice, but you can also put that to one side if you don't want to make it spicy for everyone. Reserve some broth on the side - you'll often find that you want a bit more broth to keep things from being too dry. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
If you're feeling fancy, you can caramelize onions and cook some raisins in the same pan and use as a garnish - this tends to be done with beef more than chicken. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
</div>
The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-12772527193339643472016-07-04T17:51:00.000-04:002016-07-04T17:52:32.933-04:00Thai Beef Salad - Nam Tok NeauI cooked this one directly from one of my favorite food blogger's sites, <a href="https://www.eatingthaifood.com/nam-tok-recipe/">Eating Thai Food</a>. It basically takes your laab game (<a href="http://extraschmaltz.blogspot.com/2010/07/thai-spicy-ground-beef-salad-aka-laab.html">beef</a> or <a href="http://extraschmaltz.blogspot.com/2011/03/spring-rolls-with-chicken-salad-and.html">chicken</a>) up to the next level. Grilled beef, mint, Thai spices...what's not to like?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbl7WHZ7LTkbA_VIcCOgy0f3eqvJ7E54Y8COybEVTpCjKvfgHpLaG2FEAj8H4syqm9sEeaJ7MqqZriuNcUjuy_GPOAPzl9At3P1Ft42CWQxjL1aCjgjVNA3mTd8X2bRCoW89iPZH7CsIJ/s1600/20160612_200028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbl7WHZ7LTkbA_VIcCOgy0f3eqvJ7E54Y8COybEVTpCjKvfgHpLaG2FEAj8H4syqm9sEeaJ7MqqZriuNcUjuy_GPOAPzl9At3P1Ft42CWQxjL1aCjgjVNA3mTd8X2bRCoW89iPZH7CsIJ/s400/20160612_200028.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My version, served with cabbage leaves (you can roll them up like a taco with the meat; lettuce also works) and sticky rice.</td></tr>
</tbody></table>
<h3>
Marinade</h3>
<div>
1 lb flank steak<div>
<div>
1 tbsp ground black pepper</div>
<div>
1.5 tbsp light soy sauce</div>
<div>
<br /></div>
<div>
Marinate the beef for about an hour. Grill the steak and allow it to rest 5 minutes or more on a plate, reserving any juices. Slice <i>across the grain</i> into bite-sized strips.</div>
<div>
<br /></div>
<h3>
Salad</h3>
<div>
2 Tbsp khao khua (toasted sticky rice powder, <a href="https://www.eatingthaifood.com/toasted-rice-powder-recipe/">check out the recipe here</a>)</div>
<div>
4 Tbsp fish sauce</div>
<div>
1 tsp sugar</div>
<div>
1 – 2 tbsp chili flakes</div>
<div>
3 Tbsp lime juice</div>
<div>
6-7 small shallots, sliced thinly, ~1/3 c.</div>
<div>
2 green onion, minced</div>
<div>
1 handful mint leaves + more to garnish</div>
<br />
Combine the sliced beef with the salad ingredients and any beef juices that collected on your plate. Check the seasoning and adjust if needed.<br />
<br />
If you are too lazy to make the sticky rice powder, the salad will still be good, but it won't have that same toasty flavor and it will be more liquidy. Don't let the rice powder stop you! Note: you can actually buy it pre-made here on the Eastside, but who knows how long it's sat on a shelf.</div>
</div>
Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-46527411629165216362016-07-04T17:32:00.000-04:002016-07-04T17:32:28.015-04:00Miso MarinadeHoly moley it's been a long time since I've posted! It's not that I haven't been cooking, but that my recipes have been getting rather arcane and many not worth recording for posterity. I've posted so many recipes at this point, I really have to reach to come up with something I haven't done before.<br />
<br />
Anyhow, here's a really simple marinade, which is great on chicken breasts or thighs. I think it would also be good on a firm fish such as halibut, swordfish, or salmon.<br />
<br />
1 lb chicken breast<br />
3 Tbsp. yellow miso (you could probably use red or white instead)<br />
1 Tbsp. mirin<br />
2 tsp. sesame oil<br />
1 tsp. sugar<br />
1-2 Tbsp. grated ginger (a piece the size of a large-ish thumb)<br />
<br />
Butterfly the chicken breast and pound slightly so that it is even thickness ~1/2".<br />
<br />
Combine the marinade ingredients.<br />
<br />
Spread the marinade onto the chicken breast and allow to sit for at least one hour.<br />
<br />
Place onto a medium-hot grill, turn after about 7 minutes. Cook another 4-5 minutes on the other side. Allow to rest 2-3 minutes before slicing.<br />
<br />
Serving suggestion:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsXGj4NTFfXsy-e3yeW33mnP9Mvi6G8lI-3mieismOwuTlUfxRyEkk9ofDywXwd-rfto-eauJo2DTSb0ynYOpnaLAqf05Nys9t62tgjL_dHixbACS_kiyOFzScu-unbRYmfxCGY6e4FWv/s1600/20160703_204105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsXGj4NTFfXsy-e3yeW33mnP9Mvi6G8lI-3mieismOwuTlUfxRyEkk9ofDywXwd-rfto-eauJo2DTSb0ynYOpnaLAqf05Nys9t62tgjL_dHixbACS_kiyOFzScu-unbRYmfxCGY6e4FWv/s400/20160703_204105.jpg" width="400" /></a></div>
<br />
We were fortunate enough to find packaged Sun Noodles "hiyashi chuka" ramen packs at <a href="http://www.unitednoodles.com/">United Noodle</a>. These are served as a cold ramen dish with a vinegar sauce, which I think you could make yourself if you can find the ramen. We served ours with fresh carrots, daikon, and scallions, salted savoy cabbage, leftover sweet corn, and the grilled chicken. It was fantastic!Lillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.com1tag:blogger.com,1999:blog-3375101191538521993.post-43464188605123054942016-03-29T14:14:00.000-04:002016-05-09T18:56:52.858-04:00Garden Enchilada Bake<div>
<span style="font-family: "times new roman";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRfuOO9RNwUuRIFsQJ0wQax0sxQGAlFj2QEP8w5xb3jNoCUaqK1fsb9ibPjcUgZA-9vZNTfQM6XjN9gZflP-RC1F3Yg8oIcJnbss1hGPtzZxTTdAR6nvUnqgXvu5ebhhQIoSSGnaT8oM/s1600/788356A0-B27E-4419-881A-FB65FBA3D7F9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRfuOO9RNwUuRIFsQJ0wQax0sxQGAlFj2QEP8w5xb3jNoCUaqK1fsb9ibPjcUgZA-9vZNTfQM6XjN9gZflP-RC1F3Yg8oIcJnbss1hGPtzZxTTdAR6nvUnqgXvu5ebhhQIoSSGnaT8oM/s320/788356A0-B27E-4419-881A-FB65FBA3D7F9.jpg" width="320" /></a></div>
<div>
<span style="font-family: "times new roman";"><br /></span></div>
<b>Garden Enchilada Bake </b><i>Makes 6 servings ~ Adapted from Peas and Thank You by Sarah Matheny</i>
<br />
<ul style="color: #333333; font-family: Arial, Helvetica, sans-serif; list-style-type: none; margin: 5px 0px 0px 25px; orphans: 2; text-align: left; widows: 2;">
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1 c. quinoa, rinsed and drained</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1 1/2 c. vegetable broth (or chicken broth)</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1 15 oz. can tomato sauce, divided</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">2 1/2 t. chili powder, divided (consider using less, depending on how flavorful your chili powder is)</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1/2 t. dried oregano</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1 zucchini, shredded and squeezed to release all excess moisture*</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1/3 c. cream cheese (Could be non-dairy, i.e. Tofutti. I think you could also use Greek yogurt here.)</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1 clove of garlic, minced</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1/2 t. cumin</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">salt and pepper to taste</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1 c. cheese, shredded (Optional, could be non-dairy. We like using Monterey Jack or Pepper Jack.)</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1 3 oz. can sliced olives, drained (or other olives)</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">1 avocado, sliced</span></li>
<li style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-type: disc; margin: 0px 0px 5px;"><span style="font-size: 18px;">cilantro for garnish (optional)</span></li>
</ul>
<div style="color: #333333; font-family: Arial, Helvetica, sans-serif; orphans: 2; padding: 5px 0px; text-align: left; widows: 2;">
<span style="font-size: 18px;"><i>*Try adding whatever additional fresh veggies you have on hand, including shredded carrots, corn kernels off the cob and/or torn dark, leafy greens</i></span></div>
<div style="color: #333333; font-family: Arial, Helvetica, sans-serif; orphans: 2; padding: 5px 0px; text-align: left; widows: 2;">
<div>
<span style="font-size: 18px;">Preheat oven to 375 degrees.</span></div>
</div>
<div style="color: #333333; font-family: Arial, Helvetica, sans-serif; orphans: 2; padding: 5px 0px; text-align: left; widows: 2;">
<div>
<span style="font-size: 18px;">In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 teaspoons of chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Remove lid and cook for an additional minute or two, or until all of the liquid has been absorbed and quinoa is fully cooked.</span></div>
</div>
<div style="color: #333333; font-family: Arial, Helvetica, sans-serif; orphans: 2; padding: 5px 0px; text-align: left; widows: 2;">
<span style="font-size: 18px;">Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin and heat until fully incorporated. Season with salt and pepper to taste.</span></div>
<div style="color: #333333; font-family: Arial, Helvetica, sans-serif; orphans: 2; padding: 5px 0px; text-align: left; widows: 2;">
<span style="font-size: 18px;">Transfer mixture to a casserole dish (2 qt.) that has been lightly spritzed with olive oil or cooking spray.</span></div>
<div style="color: #333333; font-family: Arial, Helvetica, sans-serif; orphans: 2; padding: 5px 0px; text-align: left; widows: 2;">
<span style="font-size: 18px;">Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly. </span>To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.</div>
<div style="color: #333333; font-family: Arial, Helvetica, sans-serif; orphans: 2; padding: 5px 0px; text-align: left; widows: 2;">
Garnish with avocado slices and fresh cilantro, if desired.</div>
<div>
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><i>( You could make two and stick one in your freezer for later.)</i></span></div>
Autumnhttp://www.blogger.com/profile/09765536219089767043noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-62301142170506424512016-02-08T18:23:00.000-05:002016-02-08T18:23:08.380-05:00Mushroom Onion Pot Roast<div dir="ltr" style="text-align: left;" trbidi="on">
This is a really easy slow cooker pot roast that doesn't take much time to prepare, and is easy to get going when you leave to work. The most labor intensive part is skinning the onions, but our local grocery store often has them pre-skinned.<br />
<br />
<h4 style="text-align: left;">
Ingredients</h4>
2-3 pound beef roast (we like London broil a lot)<br />
1-1.5 pound small mushrooms (our store sells them bulk, so its easy to pick out the small ones)<br />
1 pound pearl onions, tops bottoms and skins removed<br />
1/2 bottle brown ale (preferably malty, low bitterness)<br />
1/2 c. water or broth<br />
1 tsp dried thyme<br />
1/2 tsp (or less) dried rosemary<br />
S and P<br />
<br />
<br />
If time allows, brown meat, them combine remaining ingredients in slow cooker, and cook until you get home from work. Serve with mashed, baked or roasted potatoes, or add potatoes directly to the pot for a one dish meal. The juice is pretty flavorful, but if you like you can reduce it. I recommend drinking one of the beer's brethren alongside the meal. <br />
<br />
I prepare this the night before - I pour 1/2 of the beer into a container, drink the rest (beer in the morning is not as much fun) and skin the onions. In the morning, I wash the mushrooms really well, brown the meat if I have time, then throw everything into the slow cooker and forget about it until I come home.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3AXlhA-1oCd2Iu_XMguyfDlq6HROw_h1JAYI1L7caa3i4PDxt7xomh2Lu87eIWkv-SBEjvOTq3qiMoClveuTafuAWZpjeOXULKXfhSsKW70RddCGbKE9A330R5p-d0ZKhXZhzdLV0x_O/s1600/IMG_20160208_173446636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3AXlhA-1oCd2Iu_XMguyfDlq6HROw_h1JAYI1L7caa3i4PDxt7xomh2Lu87eIWkv-SBEjvOTq3qiMoClveuTafuAWZpjeOXULKXfhSsKW70RddCGbKE9A330R5p-d0ZKhXZhzdLV0x_O/s320/IMG_20160208_173446636.jpg" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-18563669699664381522016-01-26T19:55:00.000-05:002016-01-26T19:55:47.957-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23F5tzYCzNgo8Ghd-IcmTifBOYlu8BHT456h78ie4ceAicMRmLtUqh2qd294HVN0HqGRixPbMZW17k0PnJpNiEG5UndNqaqpMtvyt2vWipyagtFK7qn_wkeZ5F0SRc2eGAe1aDta2uP5y/s1600/RootsPoster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23F5tzYCzNgo8Ghd-IcmTifBOYlu8BHT456h78ie4ceAicMRmLtUqh2qd294HVN0HqGRixPbMZW17k0PnJpNiEG5UndNqaqpMtvyt2vWipyagtFK7qn_wkeZ5F0SRc2eGAe1aDta2uP5y/s320/RootsPoster.jpg" width="214" /></a></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>ROOT VEGETABLE STEW</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn't matter if they are a bit wrinkly. I do, however, suggest that you <b>peel the vegetables</b> for a smoother and more savory taste without too many unwanted earthy tones. Refrain from adding leafy veggies, at least the first time you make it.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Ingredients: (these quantities will make a large batch, at least enough for 4-6 servings)</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>1 large onion</b></div>
<div style="text-align: left;">
<b>2-3 each: (cut into small/medium sized cubes)</b></div>
<div style="text-align: left;">
</div>
<ul>
<li><b>Potatoes</b></li>
<li><b>Sweet potatoes</b></li>
<li><b>Parsnips</b></li>
<li><b>Beets (any color)</b></li>
<li><b>Turnips</b></li>
<li><b>Rutabaga</b></li>
</ul>
<br />
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>1 cup quinoa</b></div>
<div style="text-align: left;">
<b>1-1.5 quarts of broth or water</b></div>
<div style="text-align: left;">
<b>Oil</b></div>
<div style="text-align: left;">
<b>Salt, pepper, Tabasco or other peppy additive</b></div>
<div style="text-align: left;">
<b>Sour cream or yogurt for topping</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Assembly:</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Chop onion in big chunks and saute in oil. A Dutch oven is perfect, or you can transfer the cooked onions to a slow cooker if you choose. Cook according to slow cooker directions for stews and soups.</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>When onions are almost transparent, add all the veggies and one quart of liquid. Stir and bring to a boil. (If you have made a massive quantity, this is a good time to put some of the veggies aside to freeze for future meals.) Add quinoa and stir. Cook on medium heat, stirring from time to time, until the potatoes and sweet potatoes have become very soft and the quinoa is fully cooked. You may have to add more liquid as the veggies cook. </b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Stir briskly with a whisk to break down the soft vegetables. This will create a nice, thick stock, leaving the firmer veggies to add texture and taste surprises. Season and serve with a lovely dollop of sour cream or plain yogurt.</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Bon appetit!</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-bottom-color: rgb(170, 170, 170); border-bottom-style: solid; border-bottom-width: 1px; font-family: 'Linux Libertine', Georgia, Times, serif; font-weight: normal; line-height: 1.3; margin: 0px 0px 0.25em; overflow: visible; padding: 0px; width: auto;">
<br /></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<br /></div>
Marjorie Magidow Schalleshttp://www.blogger.com/profile/11120954221346708209noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-18077819151329954432016-01-11T20:42:00.002-05:002016-01-11T20:44:52.836-05:00Spicy Slow Cooker Butternut Squash and Chicken ChiliI adapted this from a recipe found in the winter issue of <i>Progressive Farmer, </i>a magazine to which we subscribe and is full of interesting tidbits and arcane information. It caught my eye, as it was the strangest combination of ingredients I've ever seen and couldn't imagine how it would taste. Always looking for more ways to camouflage winter squash for my hubby, I decided to give it a try. The original recipe called for beef stew meat and ground beef, but I used chicken thighs and ground chicken breast. It is one of the most delicious concoctions I have ever made!<br />
<br />
1 lb. ground chicken (or beef)<br />
1 lb. cubed skinless, boneless chicken thighs (or beef stew meat)<br />
1 onion, chopped<br />
1 bell pepper<br />
1 butternut squash, peeled, seeded and cubed (I used kabocha because it is my favorite and I had one)<br />
2 cups hot salsa<br />
1 small can peppers (3.5 oz - Anaheim or chipotle)<br />
1 (12 oz) beer<br />
1 cup water<br />
1 (15 oz) can pumpkin puree<br />
<br />
In skillet, brown chicken and onions (if using chicken, be sure to brown in oil)<br />
<br />
In a slow cooker*, combine all ingredients EXCEPT pumpkin puree and cook on high for 4 hours or low for 8 hours until everything is cooked and tender.<br />
<br />
Add pumpkin puree and heat through. Serve with toppings of your choice (avocados, sour cream, jalapenos, etc. Corn bread is a delicious accompaniment.<br />
<br />
*To make without a slow cooker, use a large pot or Dutch oven on the stove, and follow the directions above. Simmer for about one hour, adding the pumpkin puree at the end.<br />
<br />
<br />Marjorie Magidow Schalleshttp://www.blogger.com/profile/11120954221346708209noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-48525014651503261712015-12-21T19:35:00.003-05:002015-12-21T19:36:04.425-05:00Sweet and Savory Crockpot Roast<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe is really simple and easy to make, but shockingly delicious - the first time I made it I was trying for something that wasn't too much like American Chinese food but still had elements of sweet and savory. I was surprised how balanced it turned out. It's not overly sweet, nor is it overwhelmingly soy-sauce flavored. It's as easy to eat as it is to prepare.<br />
<br />
<h4 style="text-align: left;">
Ingredients</h4>
Pork or Beef Roast (I used a 3 pound pork blade roast most recently - whatever is cheap)<br />
<br />
1/2 c. soy sauce<br />
1/2 c. water<br />
1.5 Tbsp cider vinegar <br />
2-3 Tbsp brown sugar (more if you want it sweeter)<br />
1 Tbsp yellow mustard powder<br />
1 tsp ground pepper<br />
1 2" cube of ginger, cut into slices<br />
2 medium cloves garlic, cut in half<br />
1-2 dried red chilis (to taste)<br />
<br />
<br />
<br />
<br />
Combine sauce ingredients. Taste for balance. Place roast in crockpot, pour sauce over roast, let cook until it's dinner time.<br />
<br />
If you're feeling fancy, you can add some veggies to the crockpot at the very end. Make sure it is on high, and you may want to remove the roast so they can get immersed and cook in the liquid which is faster than waiting for them to get steamed. I added carrots, then 10 minute later mushrooms, then 5 minutes later broccoli and cooked the broccoli until it was al dente. I served it on white rice. </div>
The Middle Childhttp://www.blogger.com/profile/13042523253473357561noreply@blogger.com0tag:blogger.com,1999:blog-3375101191538521993.post-75351648798126778182015-12-09T15:41:00.000-05:002015-12-09T15:47:28.025-05:00Minestrone II<div>
WHITE BEAN MINESTRONE</div>
<div>
Adapted from recipe by Martha Rose Shulman (perhaps my favorite chef...She also has <a href="http://cooking.nytimes.com/recipes/1017113-minestrone-with-giant-white-beans-and-winter-squash" target="_blank">a version with squash</a> that I'll have to try some day.)</div>
<div>
Serves 4-6</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5khjIPn_glPAOQY3A0E9TIsL3gfj1hfeguiAWphDllLcaZleRXC1LELnWeeLpMwxwmG2c6G0iQim-bPxPRmAPrxozrwvC7dq-0UAncFCno_usnxR5Q_gYsNo1Du-zsBF2w3mKaJXK0q0/s1600/bean_cabbage_soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5khjIPn_glPAOQY3A0E9TIsL3gfj1hfeguiAWphDllLcaZleRXC1LELnWeeLpMwxwmG2c6G0iQim-bPxPRmAPrxozrwvC7dq-0UAncFCno_usnxR5Q_gYsNo1Du-zsBF2w3mKaJXK0q0/s320/bean_cabbage_soup.jpg" width="320" /></a></div>
<br />
<br /></div>
<div>
2 Tb. olive oil</div>
<div>
1 large onion, finely chopped</div>
<div>
1 carrot, finely chopped</div>
<div>
1 celery stalk, finely chopped</div>
<div>
2 Tb. chopped fresh flat-leaf parsley</div>
<div>
4 garlic cloves, put through garlic press, divided in halves</div>
<div>
1 can (14 oz.) crushed tomatoes (If necessary, use diced, and then mince them.)</div>
<div>
1 1/2 lb. (or one small head) green cabbage, cored and chopped fine</div>
<div>
1/2 lb. (1 heaped cup) dried white beans, picked over, rinsed, soaked in water for 6 hours or overnight OR 1 can cannelini beans</div>
<div>
8 cups water (Optional: Substitute some broth for water, especially if you’re not adding meat)</div>
<div>
1 Parmesan rind (No parmesan rind is fine. But then be sure to serve with Parmesan on top if possible. It adds great flavor!)</div>
<div>
1 Bay Leaf</div>
<div>
Salt and freshly ground pepper</div>
<div>
1/2 cup elbow macaroni other small pasta</div>
<div>
Sausage optional (I like to use a half dozen pre-cooked poultry sausages, chopped fine.)</div>
<div>
1/4 cup freshly grated Parmesan</div>
<div>
<br /></div>
<div>
1. Heat the oil in a soup pot over medium heat. Add onion, carrot, celery, and parsley. Cook, stirring often, until the mixture is fragrant and tender, about 10 min.</div>
<div>
Stir in half the minced garlic and cook, stirring, about a minute, until the garlic begins to smell fragrant.</div>
<div>
Add tomatoes and cook, stirring occasionally, 5-10 minutes, until they have cooked down a bit.</div>
<div>
Add cabbage, stir for a minute.</div>
<div>
If using dried beans, add now.</div>
<div>
Add water and bay leaf.</div>
<div>
Bring to boil, then reduce heat to low, cover partially and simmer 1 hour or until beans are just about tender. If using canned beans, add them around the 45 minute mark.</div>
<div>
<br /></div>
<div>
2. Add remaining garlic, cover, and simmer another 30 minutes to 1 hour, until beans are thoroughly cooked and the soup very fragrant. Add pepper and salt. Remove parmesan rind and bay leaf.</div>
<div>
<br /></div>
<div>
3. Add pasta (and meat, if you like). Cook about 5-10 minutes, until pasta is al dente and meat is done.</div>
<div>
<br /></div>
<div>
<b>Advance Preparation:</b> The soup can be made a day ahead through Step 2 and refrigerated. Bring back to a simmer and proceed with the recipe. It keeps for a few days in the refrigerator and freezes well.</div>
<div>
<br /></div>
<div>
<b>Variation:</b> The original recipe includes 4 to 6 thick slices toasted bread rubbed with an additional clove of garlic (cut in half first). These croutons are placed one in the bottom of each bowl, before ladling the soup.</div>
Autumnhttp://www.blogger.com/profile/09765536219089767043noreply@blogger.com0