Best Laid Plans...and the Irish

After planning a different cuisine for each day of Spring Break, everybody changed my plans.  My husband couldn't seem to get home from work before midnight and he was out the door by 8:00AM the next morning.  My adorable daughters kept finding places to go or finding friends to invite over for sleepovers.  Needless to say, I didn't cook the fabulous meals I planned because it would have been lost on the youth.  However, I will say, I am not skipping the Irish weekend!  I love cabbage, potatoes, corned beef, lamb, carrots, onions, and a really good stew.  I'm not missing out on these treats even if everybody has somewhere else to be this weekend.

If I was going to make dinner tonight, I would have made  Beef Potpies with Cheddar-Stout Crust.
 
Ingredients:

• For the dough:
• 1 3/4 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon fine salt
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup grated Irish cheddar cheese (about 3 ounces)
• 6 to 7 tablespoons stout beer
• 1 large egg, lightly beaten
• For the filling:
• 2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1/3 cup stout beer
• 3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
• 1 pound carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces

 

Directions

Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.

Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.

 

For Saturday, I have premade some of the items we will be eating.  I will be working on Sunday's meal on Saturday.  I prefer to heat up our meals when it's time to eat, so I don't feel like I've been cooking for 72 hours non-stop.

 

For breakfast we are having Boxty Cakes with Corned Beef Hash and Fried Eggs.

 

Boxty Cakes

Ingredients

• 1 cup peeled, grated raw russet potato
• 1/2 cup milk
• 1 (3/4-pound) russet potato, peeled and quartered
• 2 cups fresh cauliflower florets
• 3 cups chicken stock, or more as needed
• 2 tablespoons cream cheese, at room temperature
• 1 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon granulated garlic
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup canola oil, divided
• 1/2 cup sour cream
• 2 tablespoons snipped fresh chives

 

Directions

Cover the raw potato with the milk. Add in 1/4 cup chicken stock. Set aside.

In a small saucepan, add the quartered potatoes, cauliflower and enough chicken stock to cover. Place over high heat and bring to a boil. Once at a boil, cook until fork tender, 7 to 10 minutes. Strain the potatoes and cauliflower. In a medium bowl, mash the potatoes and cauliflower with the cream cheese.

In a large bowl, combine the flour, spices and baking powder and mix well. Add the mashed cauliflower and potatoes and fold to combine. Add the egg into the raw potato mix, and then fold into the cauliflower and mashed potatoes. If the mixture is too thick, add a little more chicken stock.

Heat a nonstick saute pan over medium-high heat and add 2 tablespoons canola oil. When hot, add 1 cup of the mixture and gently spread out in the pan uniformly until you have a large circle (8 to 9-inches in diameter). Cook until the edges begin to brown lightly, 2 to 3 minutes. Gently flip over with a thin, flexible spatula and cook 2 minutes on the other side. Remove to a plate and repeat with the remaining batter.

Fill half with some Double Jack Stew and fold over. Serve with sour cream and a sprinkle of chives.

 

AND, then I'm totally cheating...I bought canned corned beef and hash.  I will heat it up in the microwave and spread it over the boxty cakes.  The fried eggs can be sunny side up or over 'however requested".  I prefer over medium so the yolk runs over the hash.

 

For lunch, I'm serving Corned Beef and Cabbage Soup with store bought boxes of Red Lobster Cheddar Biscuit Mix.

 

Ingredients

• 1 medium onion, quartered
• 3 stalks celery, quartered
• 3 medium carrots, quartered
• 3 tablespoons unsalted butter
• Heaping 1/4 teaspoon ground allspice
• 1 pound plum tomatoes, halved
• 3 cups low-sodium beef broth
• 4 cups chopped green cabbage (about 1/4 medium head)
• 1/2 pound Yukon gold potatoes, chopped
• 3/4 cup quick-cooking barley
• 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
• Kosher salt and freshly ground pepper

 

Directions

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper.

For dinner, we are having Shepherd's Pie.

Ingredients

• Garlicky Potato Topping:
• 4 large russet potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• 1/2 cup sour cream
• 1/4 to 1/2 cup beef broth
• 4 tablespoons butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray
• Filling:
• 4 slices bacon, cut into thin strips
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 1 teaspoon sugar
• 1 pound ground beef
• 2 to 3 medium carrots, roughly chopped, (about 1 cup)
• 3/4 cups frozen peas, thawed
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1 (12-ounce) bottle light or dark beer
• 1/2 cup beef broth
• 1 teaspoon finely minced fresh rosemary leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Swiss or Cheddar
• 2 tablespoons chopped fresh parsley leaves

Directions

Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.


For Sunday, I will be making some of the stuff ahead of time because we go to church early and come home very hungry for lunch.

For breakfast, we are having Bacon Potato Pancakes.


 Ingredients:

4 slices bacon 4 Idaho potatoes, peeled and shredded 1/4 cup all-purpose flour 2 eggs

4 garlic cloves, minced 1 tablespoon chopped fresh thyme salt and ground black pepper to taste vegetable oil for frying, or as needed

Directions:

1.	Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
2.	Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
3.	Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
4.	Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

 
For lunch, we are having good old fashioned Irish Corned Beef and Cabbage and Potatoes, Crock Pot Style.  I think it is calling out for Emerald Eggs, too.

Ingredients

• 3 -4 lbs corned beef brisket
• 6 medium potatoes, peeled and quartered
• 2 medium onions, peeled and quartered
• 1 cup thinly sliced carrot
• 1 bay leaf ( or two small ones)
• 1 cup beer
• 1 small cabbage, cut in wedges (optional)

Directions

1. Place potatoes, onions, carrots, and bay leaf in crock pot.
2. Trim excess fat from brisket; put meat on top of veggies.
3. If desired, place cabbage wedges on top of meat.
4. Pour beer over all.
5. Cover and cook on LOW heat setting 9-11 hours.
6. Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
7. Serve with vegetables

Emerald Eggs

Directions
Hard-boil 6 eggs, then peel and slice in half. Scoop the yolks into a food processor and puree with 1 cup watercress leaves, 1/4 cup mayonnaise, 2 tablespoons each chopped scallions and tarragon, and salt and pepper. Cut 4 slices ham into thin strips; fold and place in the hollowed-out egg whites. Fill with the yolk mixture.


For dinner, I made Guinness and Onion Soup with Irish Cheddar Crouton
Ingredients

• 2 tablespoons extra-virgin olive oil
• 5 cloves minced garlic
• 8 cups thinly sliced onions
• Gray salt
• 1 tablespoon fresh thyme leaves, chopped
• 1/4 cup sherry vinegar
• 1 1/2 cups dark beer (recommended: Guinness)
• 6 cups beef stock
• 6 slices country bread cut 1/2-inch thick, toasted
• 1/2 pound Irish Cheddar, sliced thin

 

Directions

Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

That brings us to March 17, St. Patty's Day!!
For breakfast, I am making green pancakes ahead of time, since it's a school day...and I have to take one of the girls to school at 6:40 in the morning.  No Mamma wants to get up and cook them that early!!

No real brainer for this one.  I use a pancake mix, add green food coloring, and cook them.  They will keep just fine in the refrigerator until Monday.

For dinner, I am reheating Irish Stew and serving it with Irish Soda Bread.

Irish Stew

Ingredients

• 2 medium-sized onions, chopped
• Oil, for frying
• 1 -ounce butter
• 1 sprig dried thyme
• 2 1/2 pounds best end of lamb neck, cut into large pieces
• 7 carrots, chopped lengthways into 2-inch pieces
• 2 tablespoons pearl barley
• 5 cups chicken stock, recipe follows
• Salt (recommended: Fleur du Sel)
• Freshly ground black pepper
• 1 bouquet garni (parsley, thyme, and bay leaf)
• 12 medium potatoes
• 1 bunch parsley, leaves finely chopped
• 1 bunch chives
• Serving suggestion: herb butter, recipe follows

Directions

In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.
Stock: Chicken carcass
1 onion
4 cups water
3 stalks celery, roughly chopped
Bay leaf
Salt and freshly ground black pepper
Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
Yield: 6 servings
Herb Butter: 1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
Melt butter in a small saucepan. Add parsley, chives and thyme.


Irish Soda Bread

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rolled oats
1 cup buttermilk

Directions:
Mix the flour, baking soda, salt, and rolled oats in a bowl.  Mix the buttermilk and form a dough.  Shape the dough and place it on a baking sheet or in a loaf pan.  Bake in a preheated over at 375 degrees for 40 minutes.



That's 3 days of Irish heaven.  I hope you enjoy cooking it, and EATING it as much as I do!


 

Greek Menu Day- Spring Break- March 9, 2014

Sunday of Spring Break - Greek Day

Greek is not one of the "Heinz 57" that make up our ancestry, so I don't know everything that make up the cuisine.  I have eaten my share of Greek food at Greek restaurants and festivals, and what I do know...I love me some Greek food!  My family likes it, too, so this is what I have planned for our Spring Break Greek Day.

BREAKFAST
I have decided to make Sfouggato ahead of time and reheat it for breakfast.

Sfouggato

 

Ingredients

2 pounds zucchini
16 oz. feta cheese
4 eggs
1 bunch spring onions
1 onion
Salt, pepper, grated nutmeg
A little milk
Olive oil
Crumbed toasts
2 tablespoons butter

 

Preparation
Grate the zucchini and then squeeze them to strain them. In a pot, saute the zucchini and the onions. When their liquids evaporate, add the feta and the other ingredients and stir. When the mixture coagulates, remove from the heat. In a baking pan, coat the bottom with oil and sprinkle with a little of our toast. Next, add the mixture and sprinkle the surface with the rest of the toast. Dot the top with pieces of butter and bake at 200 degrees for about an hour.

 

 

LUNCH
I will make the meatloaf and reheat it when it's time to assemble.

 

Gyro Meat with Tzatziki Sauce                                                                                                    

     

Ingredients

• 1 medium onion, finely chopped or shredded
• 2 pounds ground lamb
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Tzatziki Sauce, recipe follows

 

 Tzatziki Sauce:

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finely minced

Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.  Preheat the oven to 325 degrees F.  Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

 

Tzatziki Sauce:

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

 

DINNER
I am trying to keep it simple.  If there are leftovers, it won't fit into the next morning's cuisine choice.  Hopefully, this won't be too much for dinner...

 

Lamb Kabobs

  Ingredients

• 2 pounds top round lamb
• 1 tablespoon minced garlic (4 to 5 cloves)
• 1 tablespoon minced fresh rosemary leaves
• 2 teaspoons minced fresh thyme leaves
• 1/4 cup mild olive oil
• 1/4 cup dry red wine
• 2 tablespoons red wine vinegar
• Kosher salt
• 2 small red onions
• 2 pints cherry tomatoes
• Wooden skewers
• For the sauce:
• 1/2 cup good chicken stock
• 1/4 cup good olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/8 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

 

Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, salt, and the pepper. Serve the sauce on the side.

 

The only recipe from the list I have made before is the Gyros, and they were very yummy.  I am looking forward to making the other two.  I hope you get a chance to make these soon.

The Things I Really Love...

I LOVE to cook, and I LOVE getting to sleep in a little.  Next week is Spring Break, so I don't have to get up early and take the kids to school.  But I do have to feed them, and the "stuff" I send in the lunch box isn't going to pass while they are at home.  We are saving money for future trips, so we are not taking a Spring Break get away.  We aren't even going to go camping trip on one of the weekends of the break, and that will be greatly missed this year. 

Since I love to cook, I have decided that choosing a different cuisine for each day is a good way to feel like we are travelling the world.  One of my daughters wakes up hungry like her father, so I am including breakfast in the menu.  Although the husband will not be taking every day off this week, he will be eating breakfast everyday, so I might as well include him.

This is what I've come up with so far:
Sunday, March 9-Greek day
Monday, March 10-German day
Tuesday, March 11-Italian
Wednesday, March 12-Asian
Thursday, March 13-Mexican

This is where it gets a little concentrated.  We might have a Dutch last name, but we are mostly English-Irish.  So, as you can imagine, St. Patrick's Day is kind of a big deal at our house.  We will be celebrating the food of the Irish from Friday, March 14 to Monday, March 17.  I've got a pretty good idea of what those foods will be, but I still have a lot of work to do if I'm going to include breakfasts. 

I think the first thing I need to do is scout out a good place to get a pedicure, since I will be on my feet everyday and I could be wearing flip-flops.  I will come back and link pages to the cuisines once I have the recipes ready to post.  If you have shown up after this post, you are lucky enough to capture the links in place.  I hope you enjoy these recipes as much as my family does. and as much as I enjoy cooking them (with my daughters).

Enjoy Spring Break!!

Laissez les bons temps rouler

Okay, I'm not Catholic.  Well, there was that time that I thought I was "in love" with a guy and I went to Catholic classes and I went to a Catholic church...but, long story-short...I'm not Catholic.  But, you know me, and I love an excuse to eat food related to a "holiday event", so Mardi Gras will be no different.  We love Cajun and Creole food so celebrating this night will be pretty easy for us.  I am not happy that it is called Fat Tuesday because I am trying not to be fat.  Usually I would fix a lot of each of the foods I want to eat, and then proceed to eat a lot more of it than I need to consume in one sitting.  So, this year, I'm cutting the original recipes in half.  My body will thank me later.

This year, I'm going basic.  Tuesday's menu consists of etouffee, toasted rice, lemon-garlic shrimp and grits, and good ol' gumbo.  By halving the recipes, I will get enough to enjoy, but I get to taste them all.  I am posting the complete recipe below, so you can make a large pot of the food, or half it like I'm doing.

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Shrimp and Chicken Etouffee

Total Time:  1 hr 22 min    Prep:  45 min    Cook:  37 min

Yield:  8 servings   Level:  Easy

 

Ingredients:

2 tablespoons vegetable oil

1 pound Andouille sausage, diced

3 pounds skin-on, bone-in chicken thighs

Kosher salt

1/2 cup plus 2 tablespoons all-purpose flour

4 stalks celery, diced

1 large onion, diced

1 green bell pepper, chopped

4 cloves garlic, minced

1/4 teaspoon cayenne pepper

4 cups low-sodium chicken broth

1 pound medium shrimp, peeled and deveined

2 tablespoons dry sherry

Freshly ground black pepper

 

Directions:

Heat a large pot over medium-high heat. Add the vegetable oil and Andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the Andouille.
Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
Whisk in the broth. Return the chicken and Andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.


Toasted Rice
Ingredients:
4 tablespoons butter
2 cups converted long-grain rice
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth
2 cups water
2 green onions, chopped
parsley, rough chopped, to taste

Directions:
Melt butter in a pot over medium-high heat. Stir in rice, salt, and pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add the chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped green onions and parsley.


Lemon-Garlic Shrimp and Grits
Serves: 4
Ingredients:

• 3/4 cup instant grits
• Kosher salt and freshly ground black pepper
• 1/4 cup grated parmesan cheese
• 3 tablespoons unsalted butter
• 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
• 2 large cloves garlic, minced
• Pinch of cayenne pepper (optional)
• Juice of 1/2 lemon, plus wedges for serving
• 2 tablespoons roughly chopped fresh parsley

Directions:

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.


Gumbo

Total Time: 2 hr 40 min   Prep: 15 min   Cook: 2 hr 25 min

Yield: 8 to 10 servings     Level: Intermediate

Ingredients:

3 large boneless skinless chicken breast halves

Salt and pepper

1/4 cup vegetable oil

1 pound smoked sausage, cut into 1/4-inch slices

1/2 cup all-purpose flour

5 tablespoons margarine

1 large onion, chopped

8 cloves garlic minced

1 green bell pepper, seeded and chopped

3 stalks celery chopped

1/4 cup Worcestershire sauce

1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish

4 cups hot water

5 beef bouillon cubes

1 (14-ounce can) stewed tomatoes with juice

2 cups frozen sliced okra

4 green onions, sliced, white and green parts

1/2 pound small shrimp, peeled, deveined and cooked

 

Directions:

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

 

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These are all relatively easy to prepare and they taste great.  To complete the night, I am planning to find a frozen bread pudding or cream pie for dessert.  I would make a Creole Bread Pudding Soufflé, but that takes hours to make and has to be served immediately...after cooking the other stuff all day, that's something to save for another night.   I might get a King Cake for the girls, too.  I've never made one for them and I've seen them in the stores around this time of year.  Every kid ought to look for a baby in a cake at least once in their life.  The masks and beads are completely optional, too.  For your reference, the traditional colors of Mardi Gras are purple-which stands for justice, gold-which stands for power, and green-which stands for faith.

 

I hope you get a chance to try one  or all of these, even if not for your Fat Tuesday.  I know you will think C'est Ci Bon!

 

 

It's Gonna be Soup-er Cold This Week

The winters here in Texas are usually pretty mild.  Our average temperature in February is a low of 41 degrees and a high of 61 degrees.  This week, we are expecting highs in the mid 30's to low 40' and overnight lows from the upper teens to low 30's, and three days of possible sleet/snow.  I am not equipped to handle driving on ice, so I don't chance it unless the choice is made not to cancel school for the day.

So, when I see a forecast of Cold and especially Wet Cold, I start looking for warm food to eat.  Since the Super Bowl was yesterday, I have some leftovers to use up, and we will do our best to eat those first, but I had a vegetable tray that left me with a lot of cherry tomatoes.  I decided to find a creative way to use up without eating them alone.  I found a package of frozen corn and I remembered that I still had green onions leftover from the other recipes I made.  I decided that tomatoes, green onions, and corn might just make a good soup.

I decided to blend the corn with chicken stock to make it creamy.  I sautéed 1/2 of a dice yellow onion in olive oil and added the leftover cherry tomatoes after I cut them in half.  I added the green onions when I added the corn mixture and other ingredients.   After I combined everything and let it simmer a bit, it wasn't creamy enough for me and it seemed a little watery.  So, I added some milk mixed with flour to thicken it up.  I tried to remember how much of what I added to the pot, but I bet if you have more or less of any of the items, it will turn out pretty close.

Corn and Tomato Soup

Ingredients

2 tablespoons extra-virgin olive oil
2 shallots, coarsely chopped (or  ½ yellow onion, diced)
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pint of cherry tomatoes, halved
2 cloves of garlic, minced
3 1/4 cups (1 pound) frozen corn, thawed
3 cups low-sodium chicken broth
1/4 cup fresh basil leaves, chopped (or 1 ½ teaspoon of dried)
1/3 cup flour
1 cup milk

Directions

In a 3-quart saucepan, heat the oil over medium-high heat.  Add the shallots, salt and pepper. Cook, stirring occasionally, until soft.  Stir in the tomatoes and garlic, and simmer on low until the tomatoes mush and the juices thicken, stirring occasionally.  Meanwhile, place the corn and chicken stock in a blender, reserving ½ cup of the corn.  Blend until smooth.  Once the tomatoes are thickened, add the basil and remaining corn, and pour the blended corn mixture into the saucepan.  Bring the soup to a boil.  In a small container with a lid, place the milk and flour together, and shake until blended.  Add it to the pot.  The soup should thicken quickly while stirring.  Turn the heat down to low, and cook for 5 minutes, stirring occasionally, until all the flavors combine.

Hopefully, if you make this, it will turn out well.  I don't typically buy canned corn because I like the freshness and flavor of frozen corn, so I can't say whether it would be good with canned corn...but it's probably still worth a try if that's what you have on hand.

Good luck!

Ah, Fall is Here! And the Eating Season is Upon Us!

That means goodness is coming.  Here in Texas, the summer heat can be brutal and I always welcome the first real cold front.  Much like all weather in Texas, we never know when it will come, but I am ready whether it is closer to the beginning of November or at the end.  Fall means root vegetables and comfort food. Thanksgiving is always about tradition for us.  We always fry our turkeys, we always have cornbread dressing and giblet gravy, and we always have buttermilk pie.  As much as I love our traditions, I also enjoy trying new dishes to mix it up a bit.  Here are some of the dished I make every Thanksgiving. 


One year, my nephew raved about the Loaded Mashed Potatoes.  Ever since then, my mother requests them every year.



3 1/2 - 4 lbs russet potatoes, peeled and cut into quarters

1/2 cup cream cheese

1/2 cup sour cream

1/4 cup butter

1/4 cup milk

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups shredded cheddar cheese, divided

8 slices bacon, cooked, chopped, divided

1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.  Preheat oven to 375° degrees F.   Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth.  I have used a ricer to get them ultra smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish.  Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.   Serves 8

 

 

 

Being a good southern girl, I love cornbread dressing with my turkey. 

 

 

1/2 bag herb-seasoned stuffing, preferably Pepperidge Farm

1/2 bag cubed stuffing, preferably Pepperidge Farm
2 sticks (1 cup) unsalted butter, divided
2 cups finely chopped sweet onion
1 1/2 cups finely chopped celery
5 cups chicken or turkey stock
5 large eggs, lightly beaten
2 teaspoons dried sage

1 teaspoons thyme
Salt and pepper

 

I cheat and make up a double batch of Jiffy Cornbread Mix in a skillet. 

The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.

For the cornbread dressing, preheat oven to 350°F.
Crumble the cornbread into small pieces (makes about 5 cups). Combine the crumbled cornbread and stuffing mix in an extra large mixing bowl (or stock pot) and toss to combine.
Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, about 10 to12 minutes. Add the onion and celery to the cornbread mixture.
Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper. Pour into a greased 9 x 13 inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.

 

 

 

 

The most popular root vegetable for Thanksgiving has to be the sweet potato.  My southern mother taught me to make nothing else but Praline Sweet Potatoes.

 

 

3 cups cold mashed sweet potatoes (about 2 pounds)

1/3 cup milk

1/4 cup packed brown sugar

1/4 cup butter, melted

1 egg

1 teaspoon vanilla extract

1/2 teaspoon salt

 

TOPPING:

1/2 cup packed brown sugar

1/2 cup pecans                        

4 tablespoons all-purpose flour

4 tablespoons butter, melted

 

In a bowl, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla and salt until fluffy. Transfer to a greased 1-1/2-qt. baking dish. Combine topping ingredients until blended; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.  Makes 4-6 servings.

 

 

 

 

As you can imagine I watch a lot of cooking television.  I watched Paula Deen cook Fried Green Bean Bundles one year, and I was mesmerized.  There is nothing healthy about them, but they are so good.  This one gets at least one request a year.  It's messing and time consuming, but so worth it!

 

 

 

1 pound fresh green beans

1 bunch green onions, cut into strips

2 tablespoons House Seasoning, recipe follows

2 cups all-purpose flour

1 cup buttermilk

Oil, for frying

 

Bundle about 5 green beans by tying in the center with a green onion strip. Combine house seasoning and flour. Dip green beans in buttermilk and roll into flour mixture. In a deep frying pan or Dutch oven, fry in hot oil until golden brown. Drain on paper towels. Makes 6-8 servings. 

House Seasoning:

1 cup salt

1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

 

 

 

 

A new favorite last year was roasted root vegetables.  I purchase a produce basket from a weekly produce club, and I have the privilege of getting to learn what certain items are and how to prepare them.  Celery root was one I received last year.

 

I know they look rather odd, but you can peel them and cut them up for some tasty dishes.  Last year, I put them together with other roasted root vegetables for a nice change for Thanksgiving.  Any vegetables can be used in this combination, not just the ones I have listed below.

 

 

3 pound celery root, peeled and cut into 1-inch chunks

6 tablespoons extra virgin olive oil

2 tablespoons chopped fresh thyme

1 teaspoon paprika

Kosher salt

1 large red onion

1 pound turnips

1 pound parsnips

1 pound carrots, peeled and cut into 1-inch chunks

2 tablespoons chopped fresh parsley

 

Place a rimmed baking sheet on the middle oven rack and preheat to 425 degrees F.
Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
Meanwhile, toss the rest of the root vegetables with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the other vegetables and parsley.  When everything is cooked, toss everything together in one large bowl.




Finally, my marvelous husband's grandmother always made buttermilk pies, so that's his number one request for the holidays.



2 cups granulated sugar

1 tablespoon flour

Pinch of salt

4 large eggs

1 cup buttermilk

1 teaspoon vanilla

1 stick butter, melted

1 unbaked deep dish pie crust shell

 

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, salt, and flour. Whisk in the eggs, 1at a time. Stir in the buttermilk, vanilla, and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 50 minutes. Remove from the oven and cool to room temperature.



This year, we have been so busy with school and band activities that I will not be cooking the entire Thanksgiving dinner for all 22-27 of us.  We will still fry the turkeys, and make the dressing, mashed potatoes, gravy, and buttermilk pie.  It will be interesting to see what everyone else decides to bring.

Hummus-A 'Good Thing' I'm Happy to Share

I really like hummus.  My kids really like it, too.  I pack it as the entrée in my kids' lunches every other week with pita chips.  I have purchased Sabra brand hummus, to the tune of $3.99 plus a container, when I have been in a rush and unable to make it myself.  When time has allowed, I have made a batch for us to eat, but I have always been disappointed in the texture.  My hummus always seemed grainy, where the ones I purchased from the grocery store were so smooth.  Over the years, I have tried recipe after recipe but I never found one that reaped creamy, smooth hummus.  I finally decided that a little research was in order, if I was ever going to find out why the ones at the store were so much better.

It didn't take me long to find the answer either.  I read two different blogs in a very short amount of time that stated the trick is to peel the outer layer of the bean off before grinding them.  I decided that if two people said it, there must be something to it.  I drained two cans of chickpeas, reserving the liquid to use later in the recipe.  I was hopeful that I could just squeeze the beans and the outer "skin" would just come off.  Although many of the beans were easier than others, most of them didn't just peel right off and it took a long time to get to all the beans.  I didn't actually clock it, but I know I was at it for an entire movie and then some.  Two hours of my time can be quite valuable, or expensive if that description can apply here.  Nevertheless, I persevered and peeled them all.  I placed them in the food processor and pulsed them until they become powdery crumbs.  I scraped the sides down, and pulsed it another four to five times.  I added one cup of purchased tahini, 4 tablespoons lemon juice, 4 cloves garlic, 1 1/2 teaspoons table salt, and more than 1/2 cup reserved chickpea canned packing water.  I blended everything together in the food processor until completely mixed and creamy.  I had pita bread left over from gyros I made earlier in the week, so I heated it up and used it to dip in the hummus.  Yum!! 

I have a recipe to make homemade naan, so that may be my next adventure.


So, to recap:

2 cans 15-ounce chickpeas, drained and peeled
1 cup tahini paste
4 tablespoons freshly squeezed lemon juice, or more to taste
4 small cloves garlic, roughly chopped
1 1/2 teaspoon table salt, or more to taste
Approximately 1/2 cup reserved chickpea canned water, more to reach the creamy texture you desire

Grind the chickpeas until powdery crumbs.  Add tahini, lemon juice, garlic, and salt, and blend.  Add reserved water until desired texture is achieved.  Add any additional seasonings for taste you desire: paprika, basil, parsley...Makes 3 1/2 cups hummus.

If you never take the time to make this recipe, I hope that you appreciate the time it takes and how tasty it is!