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Potato Kielbasa Skillet

Potato Kielbasa Skillet

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Yield: 4 Servings
Adapted from http://www.tasteofhome.com/recipes/potato-kielbasa-skillet

This is a great simple, tasty meal for a weeknight.

  • 1lb red potatoes, cubed
  • water to cover
  • ¾lb kielbasa, cut into 1/4-inch slices
  • ½cup chopped onion
  • 1TBS olive oil
  • 2TBS brown sugar
  • 2TBS cider vinegar
  • 1TBS Dijon mustard
  • ½tsp dried thyme
  • ¼tsp pepper
  • 4cups fresh baby spinach
  • 5bacon strips, cooked and crumbled
  • Special Equipment: 5-6 qt covered pan.

Cover potatoes with water in a medium sauce pan. Bring to a boil and cook until just tender.

In the covered pan, sauté kielbasa and onion in oil until onion is tender. Add potatoes; sauté 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cover, cook until spinach is wilted. Stir as necessary to wilt and combine spinach.

Taste and adjust seasoning and serve.

Belgian Waffles

Belgian Waffles

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Yield: 4 to 5 waffles
Adapted from Waring

This is the American version of Belgian Waffles. Traditional Belgian Waffle recipes usually include malt. You can add 2 teaspoons of malted milk powder to this recipe if you want to see the taste difference.

  • 2cups flour
  • 4tsp baking powder
  • ½tsp salt
  • ¼cup sugar
  • 2eggs, separated
  • ½cup oil
  • 2cups milk


Separate the eggs.  Yolks into a medium bowl.  Whites into a small bowl.

Beat the egg whites in the small bowl until stiff.

In the medium bowl, add the milk and oil to the egg yolks and mix slightly.

Add the wet ingredients to the dry ingredients and mix well.

Fold in the beaten egg whites.  Bake in your waffle maker following manufacturers directions.

Cranberry Pork Tenderloin

Cranberry Pork Tenderloin

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Yield: 2 – 3 Servings
Adapted from http://www.myrecipes.com/recipe/cranberry-pork-tenderloin

Circa November 2007: Not sure about the credit or date on this. I think it originally came from Sunset Magazine, but this is the same recipe. I have updated it a little to account for the current trend to consider pork done at 140-145°F. The photo shows it at 145°.

  • 2TBS olive oil, divided
  • 1pork tenderloin (about 1 Ib)
  • ½tsp coarse kosher salt
  • ½tsp freshly ground black pepper
  • 1small red onion, diced
  • 2cloves garlic, minced
  • ½cup chicken broth
  • ½cup whole-berry cranberry sauce
  • 2tsp minced fresh rosemary
  • 1TBS balsamic vinegar
  • Optional: cornstarch mixed with water


Preheat oven to 350°F.

In a large frying pan, heat 1 TBS oil over medium-high heat.

Optional: Cut pork tenderloin in half so it better fits in frying pan and quarter sheet pan. Season pork with salt and pepper; brown lightly all over, about 5 minutes.

Transfer pork to a foil-lined 9 x 13 inch baking pan. Add remaining 1 TBS oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3-5 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.

Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 145°F, about 15 minutes.

Remove from oven, cover loosely with foil and let rest for 10 minutes.

If you want the sauce thicker, thicken by boiling it down or adding a slurry while pork rests.

Slice and serve with sauce.

Note: You can double this recipe and freeze half for a future use.

Chicken Stock, Pressure Cooker

Chicken Stock, Pressure Cooker

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Yield: 1 to 2 Quarts
Adapted from Daniel Gritzer / Serious Eats

A pressure cooker makes some of the best chicken stock in a fraction of the time, extracting more flavor and gelatin from the bones and aromatic vegetables than the hours-long classic method.

  • 4½lb mixed chicken parts, such as wings, backs, bones, feet
  • 1½lb yellow onions (about 2 large), diced
  • 12oz carrots (about 2 large), diced
  • 8oz celery (about 6 medium ribs), diced
  • 4medium cloves garlic
  • 4flat-leaf parsley sprigs
  • 3fresh thyme sprigs
  • 1bay leaf

Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker’s max fill line; it’s okay if a few things poke above the water’s surface.

Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you’re serving it as consommé or in another preparation that requires the broth to be crystal-clear.) If you have a stove-top cooker, you can also depressurize it by running it under cold water in the sink; do not do this with an electric cooker.

Pass everything through a colander set over a large bowl.  Squeeze veg with the back of a large spoon to get as much liquid out as possible.  Discard contents of colander.  Rinse and wipe the pressure cooker pot and strain the stock back into the pot through a fine sieve.  Quick cool the stock to room temperature, by placing pot into a large bowl of ice water.  Stir a few time over about 15-20 minutes.  Refrigerate overnight to set the fat on top.

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

Filo Tomato Tart

Filo Tomato Tart

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Yield: 20 3-inch squares
Sunset July 2007

Fantastic summer appetizer that is worth the effort.

  • 7sheets filo dough, thawed
  • 5TBS unsalted butter, melted
  • 7TBS grated Parmesan cheese, divided
  • 1cup very thinly sliced onion
  • 1cup shredded mozzarella cheese
  • 8roma tomatoes, sliced 1/8 inch
  • 1TBS fresh thyme leaves
  • salt and freshly ground pepper


Preheat oven to 375°F.

Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil).

Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle allover with 1 TBS Parmesan. Repeat layering 5 more times (with filo, butter, and Parmesan, pressing each sheet firmly so it sticks to the sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 TBS Parmesan.

Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly Sprinkle with thyme and salt and pepper to taste. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.

Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

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with Spicy Mayo

 Yield: 10 – 15 pieces
Adapted from Tyler Florence

Spicy Mayo

  • 1cup good quality mayonnaise
  • ¼cup hot chili paste like Sriracha
  • 1lime, juiced
  • 2TBS chopped cilantro, plus more for garnish

Scallops

  • 10-15large scallops
  • 10-15strips thin-sliced bacon
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper


Spicy Mayo:
Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
Scallops:
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Bacon-Wrapped Potato Bites

Bacon-Wrapped Potato Bites

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Yield: about three dozen pieces
Source lost

2014: My daughter Samantha made this or something similar and this may be the same recipe.  As they say, “It’s good though…”  Makes a nice appetizer.

  • 1lb small or medium red potatoes
  • 2½tsp salt, divided
  • 1½tsp minced fresh rosemary
  • 1TBS olive oil
  • Freshly ground pepper
  • 12oz to 1 lb thick-cut bacon
  • 1cup (8 oz) sour cream
  • 1-3tsp hot sauce
  • Salt and pepper


Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 tsp salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Roasted Autumn Vegetables

Roasted Autumn Vegetables

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Yield: 4 Servings
Gayle Nowell, adapted from …

Gayle found this in… Sunset or some similar magazine. We’ve adopted and adapted it many times. Goes great with a holiday dinner.

  • 1lb yellow potatoes, sweet potatoes or mix, cut into chunks
  • 2lb baby carrots, halved lengthwise
  • 1-2red, yellow, or sweet onions, cut into wedges
  • olive oil or duck fat
  • salt and pepper to taste
  • 2lb haricots verts or green beans, trimmed

Options:

  • 2parsnips
  • 3TBS rendered duck fat instead of olive oil
  • Sprigs of fresh rosemary or sprinkle with dry

Preheat oven to 425°F.

Line a baking sheet with foil and coat with nonstick spray.

Toss potatoes or parsnips, carrots, and onion in oil to coat. Season with salt and pepper, then transfer to prepared baking sheet and roast 30 minutes.

Meanwhile, toss beans with oil, salt, and pepper; after 30 minutes, arrange beans on the roasted vegetables and cook 15 more minutes, or until potatoes are tender.

Chicken Posole

Chicken Posole

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Yield: 6 Servings
Source lost

Circa 2002: I first made this for a church group event and doubled the recipe. Posole (or pozole) is usually made with chicken or pork. It makes a great winter evening meal.

  • 2lb boned, skinned chicken thighs
  • 1onion, peeled and chopped
  • 1red bell pepper, rinsed, stemmed, seeded, and chopped
  • 2cloves garlic, peeled and minced
  • 3cups chicken broth
  • 2cans (14½ oz each) hominy, rinsed and drained
  • 1can (10 oz) red enchilada sauce
  • 1tsp dried oregano
  • 4 to 6 oz bag spinach leaves, rinsed
  • salt and pepper
  • lime wedges

Rinse chicken and pat dry. Trim off and discard any fat. Cut chicken into 1-inch chunks.

In a nonstick 5- to 6-quart pan, combine chicken and 2 tablespoons water. Cover and cook over medium-high heat, stirring occasionally, until very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until chicken is browned, about 8 minutes.

Add onion, bell pepper, and garlic; stir often until onion is lightly browned, 3 to 5 minutes.

Add broth, hominy, enchilada sauce, and oregano. Bring to a boil over high heat, then reduce heat, cover, and simmer to blend flavors, about 10 minutes.

Stir in spinach and cook just until wilted, 1 to 2 minutes. Add salt and pepper to taste.

Ladle into wide individual bowls or a large serving bowl. Garnish with lime to squeeze into stew.

Spaetzle

Spaetzle

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Little Sparrows

Yield: 4

Adapted from Tyler Florence

You really need to make a double batch and freeze some.

  • 1cup all-purpose flour
  • 1tsp salt
  • ½tsp ground pepper
  • ½tsp ground nutmeg
  • 2large eggs
  • ¼cup milk
  • 3TBS unsalted butter
  • 2TBS minced fresh chives for garnish

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Tip: Spaetzle freezes well.  After rinsing, dry and mix well with a small amount of olive oil.  Freeze in suitable quantities.  Thaw and continue from here.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.