This is a regular for me on snowy nights. I started putting sweet potatoes in about 10 years ago.
Ingredients:
1 tbsp oil
1 lb ham, diced, or 1/2 lb ham and 1/2 lb smoked sausage
1/2 cup chopped onions
2 cups water
1 1/2 tsp salt
1/4 tsp pepper
2 large or 4-5 medium potatoes, cut into 1" cubes. I normally use red or Yukon gold.
1 large or 2 medium sweet potatoes, cut into 1" cubes
1 large carrot, cut into 1/2" cubes
2 cups milk
1 can cream-style corn
4 slices bacon, cooked until crisp then crumbled
Directions:
1. Heat the oil in a large pot over medium heat. Add the ham (and sausage, if using) and brown on all sides (3-5 minutes). Remove from pot.
2. Add the onions and cook, stirring occasionally, for 5-7 minutes or until translucent. Return the ham to the pot.
3. Add water, salt, pepper, potatoes, and carrots. Bring to a boil; reduce heat to medium and simmer for 15 minutes.
4. Reduce heat to low. Add milk and corn. Heat, but do not let come to a boil, for 5 minutes. Stir in the bacon and serve.
Sunday, October 27, 2019
Monday, August 12, 2019
Chilled Swiss Oatmeal
Think I first had this at a Corner Bakery in Chicago about 15 years ago. Love it especially during the summer. This recipe is not very sweet at all - which I prefer - but you could certainly use flavored yogurt, add honey or maple syrup, add dried fruit, etc. to sweeten it up. You could also use rolled oats, either quick-cooking or old-fashioned, but I like the texture of steel-cut oats.
Ingredients:
4 c. water
1 c. steel-cut oats
1 c. Greek yogurt, plain, I use low-fat but it doesn't really matter
1 large apple, diced (c. 1 cup)
1 large pear, died (c. 1 cup)
1/2 cup finely diced pecans or walnuts (optional)
1/2-1 cup diced dried fruit (optional)
1 tsp cinnamon (optional)
1/4 tsp ginger (optional)
Honey, agave, maple syrup, etc. to taste (optional)
Directions:
1. Bring water to boil. Add oats. Reduce heat to medium low and simmer for 25-30 min or until desired consistency. Remove from heat, cool to room temperature, then refrigerate for at least 30 min or until chilled.
2. Mix in all remaining ingredients and serve.
Keeps in an airtight container in the refrigerator for up to 3 days.
Ingredients:
4 c. water
1 c. steel-cut oats
1 c. Greek yogurt, plain, I use low-fat but it doesn't really matter
1 large apple, diced (c. 1 cup)
1 large pear, died (c. 1 cup)
1/2 cup finely diced pecans or walnuts (optional)
1/2-1 cup diced dried fruit (optional)
1 tsp cinnamon (optional)
1/4 tsp ginger (optional)
Honey, agave, maple syrup, etc. to taste (optional)
Directions:
1. Bring water to boil. Add oats. Reduce heat to medium low and simmer for 25-30 min or until desired consistency. Remove from heat, cool to room temperature, then refrigerate for at least 30 min or until chilled.
2. Mix in all remaining ingredients and serve.
Keeps in an airtight container in the refrigerator for up to 3 days.
Saturday, May 25, 2019
Schaschlik aka German meat skewers
This has been one of my favorite recipes since I was a child and my family was stationed in Germany. I didn't like the onions or bell peppers, but meat + sauce + BACON is just kind of a winner. It's an interesting take because unlike most skewer recipes, this one is braised rather than grilled. Here's a from-scratch recipe I found that looks pretty good:
http://thehobbycook.blogspot.com/2011/08/german-street-food-greats-schaschlik.html
But I generally go a much, MUCH simpler route. The flavor to me has always been pretty close to barbecue sauce - Kraft Original to be specific. I add a couple other things to it, but it means that prep time is much shorter and I think the taste is very similar to my nearly 40-year-old memories.
Ingredients:
2-3 lbs meat (I use beef, specifically some kind of steak cut like ribeye), cubed into 1" cubes
1-2 large onions, 1" dice
1-2 bell peppers, 1" dice
3 bottles Kraft Original barbecue sauce
1 Tbsp paprika
1 Tbsp curry powder
1 tsp garlic powder
1 tsp Worcestershire sauce
1 tsp dried thyme
1 lb of thick-cut bacon, cut into 1" dice****
Directions:
1. Place the meat, onions, and peppers into a bowl.
2. In a separate bowl, combine barbecue sauce, paprika, curry powder, garlic powder, Worcestershire sauce, and thyme and mix well. Set aside.
3. Thread meat mixture onto skewers: put on a piece of meat, then a piece of the bacon, then either an onion or pepper (alternating). Repeat until each skewer has 3-5 pieces of meat on it.
4. Working in batches, brown each skewer in a large pan over medium-high heat. Remove skewers from pan and place in a large 15"x10" baking pan or casserole dish.
5. Pour the sauce over the skewers. Cover the pan tightly with aluminum foil and bake at 375 for 1 hour.
6. Pull the pan out and remove the aluminum foil. Check to see if the meat is fully cooked and tender. If it is not, put pan back in oven, uncovered, and check after an additional 30 minutes.
7. Remove from pan and serve. I generally serve it off the skewer and with Spaetzel; if you can't find that, rice works, cabbage works, or just eat it out of a bowl as-is!
**** I normally use precooked bacon because I like my bacon much more cooked than this approach generally results in. You could par-cook the bacon as well.
http://thehobbycook.blogspot.com/2011/08/german-street-food-greats-schaschlik.html
But I generally go a much, MUCH simpler route. The flavor to me has always been pretty close to barbecue sauce - Kraft Original to be specific. I add a couple other things to it, but it means that prep time is much shorter and I think the taste is very similar to my nearly 40-year-old memories.
Ingredients:
2-3 lbs meat (I use beef, specifically some kind of steak cut like ribeye), cubed into 1" cubes
1-2 large onions, 1" dice
1-2 bell peppers, 1" dice
3 bottles Kraft Original barbecue sauce
1 Tbsp paprika
1 Tbsp curry powder
1 tsp garlic powder
1 tsp Worcestershire sauce
1 tsp dried thyme
1 lb of thick-cut bacon, cut into 1" dice****
Directions:
1. Place the meat, onions, and peppers into a bowl.
2. In a separate bowl, combine barbecue sauce, paprika, curry powder, garlic powder, Worcestershire sauce, and thyme and mix well. Set aside.
3. Thread meat mixture onto skewers: put on a piece of meat, then a piece of the bacon, then either an onion or pepper (alternating). Repeat until each skewer has 3-5 pieces of meat on it.
4. Working in batches, brown each skewer in a large pan over medium-high heat. Remove skewers from pan and place in a large 15"x10" baking pan or casserole dish.
5. Pour the sauce over the skewers. Cover the pan tightly with aluminum foil and bake at 375 for 1 hour.
6. Pull the pan out and remove the aluminum foil. Check to see if the meat is fully cooked and tender. If it is not, put pan back in oven, uncovered, and check after an additional 30 minutes.
7. Remove from pan and serve. I generally serve it off the skewer and with Spaetzel; if you can't find that, rice works, cabbage works, or just eat it out of a bowl as-is!
**** I normally use precooked bacon because I like my bacon much more cooked than this approach generally results in. You could par-cook the bacon as well.
Thursday, May 23, 2019
Spiedies
I first had these when I was in the Marines and stationed in Panama. Spiedies are basically meat that's marinated in an Italian dressing of sorts for an extended period (think several days) and then grilled. The dressing basically chemically cooks the meat as it marinates. Our recipe started with a bottle of Everclear; I don't recommend that recipe. If I don't feel like grilling, I cook this as a stir-fry and it works equally well.
Note that this recipe only uses beef or pork; you can do it with chicken as well, but the marinate time should be only a few hours because at about 12 hours it will start to change the texture of the chicken in a not good way.
Ingredients:
5 lbs of beef and/or pork
1 cup onions, sliced into large pieces for skewering
1 cup fresh lemon juice (about 4 large or 8 small lemons)
1 cup white vinegar
1 cup olive oil
1 tbsp crushed garlic or 3-5 cloves of garlic sliced very thin
1 tbsp fresh oregano, minced (can substitute 1 tsp dried oregano)
Salt & pepper to taste
Directions:
1. Cut meat into 1" cubes and place in a large bowl with a lid. Add onions.
2. Combine remaining ingredients in a mixing bowl and whisk to combine thoroughly. Pour over meat.
3. Cover meat with lid and refrigerate for up to 7 days. Every day, pull the bowl out, remove the lid, and stir the meat mixture then replace in refrigerator.
4. When it's time to prepare, remove meat from refrigerator. Thread meat (and onions, if desired) onto skewers and grill over direct heat 7-8 minutes or until desired doneness. Remove from heat and let rest 2-3 minutes.
5. Using a soft bread such as an Italian roll, remove the meat from the skewer and enjoy.
Note that this recipe only uses beef or pork; you can do it with chicken as well, but the marinate time should be only a few hours because at about 12 hours it will start to change the texture of the chicken in a not good way.
Ingredients:
5 lbs of beef and/or pork
1 cup onions, sliced into large pieces for skewering
1 cup fresh lemon juice (about 4 large or 8 small lemons)
1 cup white vinegar
1 cup olive oil
1 tbsp crushed garlic or 3-5 cloves of garlic sliced very thin
1 tbsp fresh oregano, minced (can substitute 1 tsp dried oregano)
Salt & pepper to taste
Directions:
1. Cut meat into 1" cubes and place in a large bowl with a lid. Add onions.
2. Combine remaining ingredients in a mixing bowl and whisk to combine thoroughly. Pour over meat.
3. Cover meat with lid and refrigerate for up to 7 days. Every day, pull the bowl out, remove the lid, and stir the meat mixture then replace in refrigerator.
4. When it's time to prepare, remove meat from refrigerator. Thread meat (and onions, if desired) onto skewers and grill over direct heat 7-8 minutes or until desired doneness. Remove from heat and let rest 2-3 minutes.
5. Using a soft bread such as an Italian roll, remove the meat from the skewer and enjoy.
Sunday, March 31, 2019
Colorado Porktastic Green Chili
This started out as a synthesis of several recipes I found on http://www.denvergreenchili.com; I've since played with it enough that I'm comfortable calling this one my own. No idea how traditional this is, especially since I use a crockpot, but I'll eat this morning and night. Updated to replace chicken broth with the pork's own broth, so now it includes pork 3 ways: the pork, the broth, and the bacon.
Ingredients:
1 lb bacon, diced
3+ lb pork butt/shoulder, cut into 1" cubes
Ingredients:
1 lb bacon, diced
3+ lb pork butt/shoulder, cut into 1" cubes
1 qt pork broth from cooking, or 1 quart chicken stock or water
1 large onion, diced
2 lbs green chilies, diced. I usually use pre-roasted and diced frozen Hatch chilies, and unless I'm dialing it up to 11, I usually use 1 lb hot and 1 lb mild. If you want it hotter you can add any pepper you like - I often add serranos or chile pequines.
1 tbsp minced garlic
6 medium tomatillos, husks removed and coarsely chopped
1 tbsp oregano
2 tbsp cumin
1 14-20oz jar salsa verde/tomatillo salsa. Brand and heat is up to you, but tomatillo should be the first ingredient.
1/2 cup cilantro leaves, chopped plus more for garnish (optional)
Cotija or feta cheese, crumbled, for garnish (optional)
Directions:
1. In a large pan over medium heat, cook the bacon until it is brown and crispy. Using a slotted spoon, remove the bacon and set on paper towels to drain. Save 1-2 tbsp of the bacon grease in the pan.
2. Turn the heat up to medium-high. Working in batches, brown the pork on all sides. Remove pork from pan and place in crockpot. Add 1c water and cook on low for 4-6 hours or until tender. Drain the pan juices into a large pot or bowl, then return to the crockpot.
4. Refrigerate the pork juices until the fat solidifies on top. Skim the fat and pour 1 quart of the pork broth into the crockpot. If you don't have a full quart, add water or chicken broth to make 1 quart.
3. In a large pan, add 1 tbsp olive oil and heat on medium heat. Add the onion to the pan and saute for 4 minutes. Add the minced garlic and saute for 1 more minute, stirring constantly. Add mixture to the crockpot.
4. If using fresh chilies, add them to the pan and saute for 5 minutes. Take 1 cup chilies and the tomatillos and puree in blender, then add them and the non-pureed chilies to the crockpot.
5. Add the oregano, cumin, and salsa to the crockpot. Mix well to combine. Cook on low for 1 hour until pork is very tender. Add the cilantro and cooked bacon 10-15 minutes before serving.
If you want it thicker, mix a slurry of 2-3 tbsp corn starch and 2-3 tbsp of cold water and stir it into the crockpot 15 minutes before serving.
Garnish with additional fresh cilantro leaves, cotija or feta cheese, tortilla strips, whatever makes you happy.
1 large onion, diced
2 lbs green chilies, diced. I usually use pre-roasted and diced frozen Hatch chilies, and unless I'm dialing it up to 11, I usually use 1 lb hot and 1 lb mild. If you want it hotter you can add any pepper you like - I often add serranos or chile pequines.
1 tbsp minced garlic
6 medium tomatillos, husks removed and coarsely chopped
1 tbsp oregano
2 tbsp cumin
1 14-20oz jar salsa verde/tomatillo salsa. Brand and heat is up to you, but tomatillo should be the first ingredient.
1/2 cup cilantro leaves, chopped plus more for garnish (optional)
Cotija or feta cheese, crumbled, for garnish (optional)
Directions:
1. In a large pan over medium heat, cook the bacon until it is brown and crispy. Using a slotted spoon, remove the bacon and set on paper towels to drain. Save 1-2 tbsp of the bacon grease in the pan.
2. Turn the heat up to medium-high. Working in batches, brown the pork on all sides. Remove pork from pan and place in crockpot. Add 1c water and cook on low for 4-6 hours or until tender. Drain the pan juices into a large pot or bowl, then return to the crockpot.
4. Refrigerate the pork juices until the fat solidifies on top. Skim the fat and pour 1 quart of the pork broth into the crockpot. If you don't have a full quart, add water or chicken broth to make 1 quart.
3. In a large pan, add 1 tbsp olive oil and heat on medium heat. Add the onion to the pan and saute for 4 minutes. Add the minced garlic and saute for 1 more minute, stirring constantly. Add mixture to the crockpot.
4. If using fresh chilies, add them to the pan and saute for 5 minutes. Take 1 cup chilies and the tomatillos and puree in blender, then add them and the non-pureed chilies to the crockpot.
5. Add the oregano, cumin, and salsa to the crockpot. Mix well to combine. Cook on low for 1 hour until pork is very tender. Add the cilantro and cooked bacon 10-15 minutes before serving.
If you want it thicker, mix a slurry of 2-3 tbsp corn starch and 2-3 tbsp of cold water and stir it into the crockpot 15 minutes before serving.
Garnish with additional fresh cilantro leaves, cotija or feta cheese, tortilla strips, whatever makes you happy.
Lean Mean Green Chili
No idea where I first found this, and I've done enough changes to it that I'll call this version my own, but the use of corn tortillas as a thickener was definitely different. Also, technically this is a white chili, not a green, but the original title called it green so I've left it the same.
Ingredients:
4 (6-inch) corn tortillas
1 tsp vegetable oil
1 cup canned green chilies (mild or hot to preference)
1/2 cup chopped onion
1 lb boneless skinless chicken breasts, cut into 3/4" pieces
1 tsp ground cumin (or to taste)
1 garlic clove, minced
1 qt chicken broth
2 cans (15 oz) pinto, navy, or other white beans, drained and rinsed
1 jar green chile sauce, such as 505 Southwestern. I use the hot but it packs a punch so your mileage may vary.
Garnishes (optional):
2 tbsp snipped fresh cilantro
Tortilla strips or crushed tortilla chips
Fried onions or peppers
Crumbled or diced cotija cheese, feta cheese, or other cheese according
to preference (such as Monterey Jack or Cheddar)
Directions:
1. Grate or finely chop corn tortillas and set aside.
2. Heat oil in large pot or dutch oven over medium high heat. Add
chicken; cook and stir 5 min. Remove chicken from pot; add chilies,
onion, and garlic. Cook and stir 3 min. Stir in chicken, broth,
beans, green chile sauce and grated corn tortillas.
3. Bring to a boil; reduce heat and simmer, uncovered, for 20-30 min,
stirring occasionally.
To serve: ladle into bowls. Top with snipped cilantro, tortilla strips or
broken tortilla chips, and/or cheese. Also great over rice or as a
topping for scrambled eggs or omelets.
Ingredients:
4 (6-inch) corn tortillas
1 tsp vegetable oil
1 cup canned green chilies (mild or hot to preference)
1/2 cup chopped onion
1 lb boneless skinless chicken breasts, cut into 3/4" pieces
1 tsp ground cumin (or to taste)
1 garlic clove, minced
1 qt chicken broth
2 cans (15 oz) pinto, navy, or other white beans, drained and rinsed
1 jar green chile sauce, such as 505 Southwestern. I use the hot but it packs a punch so your mileage may vary.
Garnishes (optional):
2 tbsp snipped fresh cilantro
Tortilla strips or crushed tortilla chips
Fried onions or peppers
Crumbled or diced cotija cheese, feta cheese, or other cheese according
to preference (such as Monterey Jack or Cheddar)
Directions:
1. Grate or finely chop corn tortillas and set aside.
2. Heat oil in large pot or dutch oven over medium high heat. Add
chicken; cook and stir 5 min. Remove chicken from pot; add chilies,
onion, and garlic. Cook and stir 3 min. Stir in chicken, broth,
beans, green chile sauce and grated corn tortillas.
3. Bring to a boil; reduce heat and simmer, uncovered, for 20-30 min,
stirring occasionally.
To serve: ladle into bowls. Top with snipped cilantro, tortilla strips or
broken tortilla chips, and/or cheese. Also great over rice or as a
topping for scrambled eggs or omelets.
Thursday, February 21, 2019
Crustless Pizza
H/T to my dear mother who suggested this.
Ingredients: Whatever you'd put on a pizza. I like supreme-style pizzas, so here goes.
1 lb hamburger or Italian sausage
2 cups diced bell pepper (about 2 large)
1 cup sliced onion (about 1 medium)
1-2 cups sliced mushrooms
1/4 cup kalamata or Spanish olives, sliced
1 package (about 4 oz) sliced pepperoni
1 25-oz jar spaghetti or pizza sauce
12 oz mozzarella cheese, sliced or shredded, divided
Directions:
1. Brown the hamburger or Italian sausage. Drain and rinse and place in large bowl.
2. Using the same pan and adding oil or cooking spray if needed, saute the bell pepper and onion for 3-4 minutes.
3. Add the sliced mushrooms and continue to saute for another 2-3 minutes. Remove pan from heat and add the vegetable mixture to the hamburger in the bowl.
4. Add the olives, pepperoni, spaghetti or pizza sauce, and 2 cups of mozzarella cheese to the bowl and mix well.
5. Preheat oven to 375. Spray a large casserole dish or 13x9 pan with cooking spray. Place the contents of the bowl in the dish or pan and top with remaining 1 cup of mozzarella. Place the dish or pan in the oven and bake for 15-20 minutes or until cheese is melted and bubbly. Serve immediately.
Ingredients: Whatever you'd put on a pizza. I like supreme-style pizzas, so here goes.
1 lb hamburger or Italian sausage
2 cups diced bell pepper (about 2 large)
1 cup sliced onion (about 1 medium)
1-2 cups sliced mushrooms
1/4 cup kalamata or Spanish olives, sliced
1 package (about 4 oz) sliced pepperoni
1 25-oz jar spaghetti or pizza sauce
12 oz mozzarella cheese, sliced or shredded, divided
Directions:
1. Brown the hamburger or Italian sausage. Drain and rinse and place in large bowl.
2. Using the same pan and adding oil or cooking spray if needed, saute the bell pepper and onion for 3-4 minutes.
3. Add the sliced mushrooms and continue to saute for another 2-3 minutes. Remove pan from heat and add the vegetable mixture to the hamburger in the bowl.
4. Add the olives, pepperoni, spaghetti or pizza sauce, and 2 cups of mozzarella cheese to the bowl and mix well.
5. Preheat oven to 375. Spray a large casserole dish or 13x9 pan with cooking spray. Place the contents of the bowl in the dish or pan and top with remaining 1 cup of mozzarella. Place the dish or pan in the oven and bake for 15-20 minutes or until cheese is melted and bubbly. Serve immediately.
Sunday, February 3, 2019
Superbowl 53 Spread
Doing it a little more varied this year - just a dish or two for each team and the rest more generally applicable. Also doing a bit of a bacon theme because why not? :)
New England: Bourbon & brown sugar steak tips (recipe)
Los Angeles: Fish tacos, both grilled and fried varieties, and what we call in the family "taco tacos" - hamburger, cheese, salsa or ketchup, hard taco shell. No pic because hey, tacos.
Kentucky hot brown crostini. Here's the classic hot browns recipe; mine is decidedly simpler.
Cilantro cream dip (recipe)
Bacon cheeseburger queso: Velveeta, hamburger, bacon, tomato sauce, ketchup, mustard. Heat & eat.
Veg tray:
Not pictured because it all came out of a box: mozzarella cheese sticks, mini corn dogs, coupla cheese pizzas.
New England: Bourbon & brown sugar steak tips (recipe)
Los Angeles: Fish tacos, both grilled and fried varieties, and what we call in the family "taco tacos" - hamburger, cheese, salsa or ketchup, hard taco shell. No pic because hey, tacos.
Kentucky hot brown crostini. Here's the classic hot browns recipe; mine is decidedly simpler.
Cilantro cream dip (recipe)
Bacon cheeseburger queso: Velveeta, hamburger, bacon, tomato sauce, ketchup, mustard. Heat & eat.
Veg tray:
Not pictured because it all came out of a box: mozzarella cheese sticks, mini corn dogs, coupla cheese pizzas.
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