Cabbage, Bacon, Carrot Saute

Cabbage, Bacon, Carrot Saute

 

I seem to be always inspired by my children’s cooking recently.  They made a cabbage dish with fennel seeds and it reminded by of one my mother made with caraways seeds.  What a super combination: cabbage and caraway seeds.  So with the cabbage, I did not use as a bowl to put dip in for a party, I began with that and then created the following. 

Great side dish, BUT I loved it so much that I made it my main course!

4 bacon slices chopped in small cubes

3 cups sliced cabbage

½  onion chopped

1 carrot shredded

1 medium garlic clove minced

1 teaspoon olive oil

1 teaspoon caraway seeds

1 tablespoon minced parsley

Dash hot pepper fakes

Saute the bacon until half cooked.  Add the rest of the ingredients except the parsley, which you add just before serving.

Don't you love the colors!

     

TIPS:

·        Could use a splash of red wine vinegar

·        Or apple cider vinegar and sliced apples

·        I think ( have not tried) it would be a great cold salad

·        I choose to cook all to be a soft consistency. However.  If you cook the bacon thru then saute the rest briefly it will turn into a crunchy dish.

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Easy and Simple Cheese Cake (Not NY Styla)

Easy and Simple Cheese Cake (NOT New York style)

Cheese Cake with Cranberry Compote

 

I have a couple of great recipes for good New York Style cheese cakes, but they are big and they use 5 -  8oz  packs of cream cheese.  They are a bit more work, so here is an easy dessert. Maybe I should not call it a cheese cake? But, it is easy and good.

As it is only the two of us here, I made a simple and easy cheese cake type dessert that uses only 2 -8 oz packs of cream cheese.  (no sour cream)

Crust:

1 2/3 cups graham crackers crumbs

2 tablespoons sugar

1 1/2 teaspoons cinnamon

6 tablespoons melted butter
 

Filling:

2 8oz cream cheese

1 cup sugar

3 eggs1/2 teaspoon vanilla

1 teaspoon lemon zest

Preheat oven to 350 degrees.

Mix the crust ingredients well and pack at the bottom of a pie dish or 9 inch square baking dish.

Mix the eggs and sugar well in mixer.  Add Vanilla and zest.




Graham crackers made into crumbs

   

            

Cut the cream cheese into small squares to make the mixing easier.

Add cream cheese to the mixer and blend well. Take all filling ingredients and pour into crust.  Bake at 350 degrees for 40-45 minutes.

 

Silly easy dessert that can pass as a "Cheese Cake" ...well not really!

TIP:
Top with cranberry compoye, cherries or fresh berries.
 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

Blender Hollandaise Sauce

 

Blender Hollandaise Sauce

Anyone that loves Eggs Benedict loves Hollandaise Sauce! Believe me you can make a very easy one by following the age tested recipe from the JOY OF COOKING (cookbook), which is one of my cooking bibles!

Eggs Benedict... Xmas Morn!

(Eggs Benedict is made with poached eggs on Canadian Bacon on a English muffin toasted and topped with Hollandaise Sauce)

3 egg yolks

2 tablespoons lemon juice

a pinch of cayenne

1/4 teaspoon salt

1/2 cup butter

Heat butter to bubbling, but do not brown.

Place egg yolks, lemon juice, cayenne, salt into blender.

Blend on high while slowly pouring butter into blender, about 30 seconds.

Source: Joy of Cooking, p358

TIPS:

·        This can be made and placed in a jar and saved for the following day.  It will keep for a few days nicely in the refrigerator. ( if placed in refrigerator bring to room temperature to serve as the butter will harden .

·        I heat the butter in the microwave (be careful not to burn it)

·        Great for Eggs Benedict, on asparagus or green beans and on fish.

Chinese Stir Fried Beef

CHINESE STIR FRIED BEEF

 

1 tablespoon cornstarch

3 tablespoons rice wine vinegar

Kosher salt and freshly ground pepper

2 tablespoons soy sauce

2 teaspoons toasted sesame oil

1 pound beef sirloin, thinly sliced against the grain into thin strips

3 to 4 tablespoons vegetable oil

1 1-inch piece fresh ginger, thinly sliced

2 cloves garlic, smashed

1 jalapeno chopped finely (optional)

3 large mushrooms sliced

½  cup chopped celery

1 small onion, thinly sliced

1 cup shredded cabbage

Pinch of sugar

Chop all vegetables and beef and keep in a bowl.

Whisk the cornstarch with rice wine, soy sauce, and sesame oil in a medium bowl; add the beef, season with salt and pepper and toss to coat. If it seems a bit dry add a/4 cup beef broth if needed. Set aside for 15 minutes to incorporate the flavors.

Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute.

Add the vegetable oil to the hot pan. After a minute add the ginger, garlic and hot peppers; stir-fry until fragrant, about 1 minute. Add the beef and cook stirring for until cooked thru. Remove the beef from the pan. 

If the pan is dry, add a bit more vegetable oil, then add the onion, mushrooms, cabbage, red peppers and stir-fry until just soft, about 2 minutes.  Return the beef and any juices to the pan and stir to combine.

Serve over the rice or soba noodles.

 

TIPS:

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

·        You can substitute many vegetables such as broccoli, zucchini, Chinese pea pods etc.

Deconstructed Shrimp Saganaki on Pasta

Deconstructed Shrimp Saganaki on Pasta 

I just gave a holiday party and as usual I bought and made too much food.  There is something about having more than less being comforting, I guess.

I have lots of different items which I want to find different ideas/recipes to use them and not be repetitive.  First I want to use the cooked cocktail shrimp which I have about ¾ of a pound extra. I came up with this idea from a basic Greek recipe with a twist. (Shrimp Saganaki is a Greek baked dish made of Shrimp, Feta, Tomatoes and Ouzo.)

¾ pound cooked, shelled and deveined shrimp Tails off.

1 cup cubed feta cheese

1 cup milk

1 tablespoon butter

2 tablespoons flour

1 teaspoon minced garlic

1 small can of chopped tomatoes

½ pound pasta of choice

Salt and pepper to taste

 Remove tails from the shrimp and set aside.

Melt butter and add the flour. Whisk well until incorporated and then add slowly the milk. Constantly stir.

Add garlic, tomatoes and cheese and stir until all is incorporated. Simmer five minutes to thicken.  As the sauce simmers, cook the pasta to al dente stage. 

 

Just before the pasta is done add the shrimp to the sauce. Drain the pasta and toss with your sauce and serve.

TIPS:

1.      Add parsley and or red pepper flakes

2.      Add a splash of ouzo to sauce

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

STUFFED BAGUETTE WITH GOAT -CREAM CHEESE FILLING

STUFFED BAGUETTE WITH GOAT-CREAM CHEESE FILLING

I am throwing a small holiday cheer party and began to think of ideas of food to serve. This is a great premade appetizer and it serves allot.

I decided to make this to take to a friend’s home we are spending the night with in NYC to serve with a bit of the bubbly before we all head to dinner!

 CHEERS TO THE HOLIDAY SEASON BEGINNING!

 1 Baguette about 14-inch long

2- 8 oz cream cheese, at room temperature

8 oz fresh goat cheese

1 large garlic clove, minced

½ cup finely chopped red bell pepper

1/4 cup finely chopped sun dried tomatoes in olive oil

¼ cup finely chopped Kalamata olives

¼ cup finely chopped Spanish olives

2 tbsp chopped finely chives

3 tbsp minced Italian parsley

½ teaspoon Italian seasonings

Freshly ground black pepper

 

 

Take the cheese and place in a mixing bowl and bring to room temperature.

 

 Chop all vegetables and set aside. In mixer blend the cheeses and then add the vegetables and spices and blend well.

Take the bread and carefully hollow out the inside bread with a long knife being careful not to break thru to the outside. 

 

 Stuff the bread with the filling. This takes time and patience. Squeezing lightly on the bread outside to push the filling down.  There will be some leftover which freezes nicely.

Serve on a platter with a couple of pieces sliced and a knife.

TIPS

·        Filling makes a nice sandwich spread or spread on crackers.

·        Filling can be served in a hollowed out red or green pepper

·        Freezes well

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

SPINACH - LEEK PIE- GREEK STYLE

Spinach- Leek Pie

I was visiting a friend in NYC and she prepared a lovely Leek pie as an appetizer. As I am throwing a small holiday gathering, I decided to change up my normal Greek Spinach Pie and add allot of leeks rather than my normal small amount of onions as one of my appetizers

2 bags (9oz) spinach

2 large leeks chopped

¼ cup chopped fresh dill

1/8 cup chopped parsley

1 lb feta broken into pieces not crumbled to small

4 eggs

One package puff pastry

1 teaspoon olive oil

Salt and pepper

In the olive oil sauté on low heat (stirring constantly) the spinach and leeks until cooked thru (about 5 mins).  In a bowl combine the feta, dill and parsley. 

 

When the spinach and leeks are finish let them cool and then squeeze as much water as possible out.  Place in paper towels and squeeze again

 

 

Add to the bowl and mix well.  Beat 3 eggs and add to the bowl mixing well.

In a pyrex rectangle dish spray with PAM and spread one sheet of puff pastry.   Add mixture from bowl and spread evenly.  Top with the other sheet and seal all edges.  

 

 

 

 

 Beat the last egg and brush the top of the pastry to make a nice shine. Score the top pastry in any pattern you like (I prefer triangles).  Sprinkle with black seasame seeds.

TIPS:

·        I made the filling a day ahead of my party up to before placing eggs into the mix and refrigerate then assemble the following day.

·        Freezes well.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Butternut Squash Curry Soup

BUTTERNUT SQUASH CURRY SOUP

My dollop of sour cream sank a bit, but it is there!

Unfortunately, my husband developed an abscess in a tooth that he was scheduled to have root canal on next week rather suddenly, so I decided to make a soup that was healthy and hearty to have for him. Last week my daughter made something similar but had used cauliflower along with the squash and it peaked my interest to try something similar.

I LOVE the vinegar in this recipe!

2 lbs of cubed Butternut squash

1 small potato cubed

1 small onion diced

2 cloves garlic diced

1 tablespoon olive oil

4 cups chicken or vegetable broth

1 tablespoon curry powder

 2 teaspoons balsamic vinegar

Dash of cinnamon

Salt pepper to taste

I tossed the squash and potato in  1 tablespoon olive oil and roasted at them at 450 for 40 minutes just to impart a nice nutty roasted flavor. 

 

Sautee in ½ teaspoon olive oil  (in a soup pot) the onion and garlic for about 3-4 minutes and then add the spices ( curry powder and Cinnamon) and sauté another 2 minutes. .  Add the roasted vegetables, broth, vinegar and salt and pepper   Simmer for 30 more minutes.

 

Let cool and then in batches puree in a blender.

 

 

TIPS:

·        You can drizzle of a bit of honey to substitute for the vinegar

·        Note if usingstore bought broth watch the salt you add, as most are very salty unless you buy salt free  or low sodium

·        Add a dollop of sour cream to top of soup if you like.

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Kale, Ham and Bean; Southern style

Kale, Ham and Bean ; Southern Style

I cooked a huge ham and I have so much leftover that I am testing myself to venture off the beaten path of just plain ham sandwiches and cook something a bit different.  I remember when attending college in the south a wonderful dish of Kale and Ham.  So I reinvented the dish but added some beans to make it a hearty main course.

Kale is a very healthy vegetable rich in vitamin K, C and calcium.

2 teaspoons extra-virgin olive oil

1 tablespoon minced garlic

1 cup diced ham

4 cups leaves of Kale chopped

1 small onion chopped

10 oz or so of canned beans of choice (I used red Kidney beans)

 1 cup water

½ Jalopena pepper chopped

½ teaspoon chili powder

Salt and pepper to taste

First clean the stems off the Kale stalks by running a knife gently down the side of the stem. Discard the stems and chop kale leaves.

Heat oil in a deep skillet/pan over medium-high heat. Add garlic and onion and cook 4 minutes stirring not to stick. Add kale. When all the kale has been added, add water, chili powder, jalopena and beans.

Simmer, covered and cook for about 15 minutes on medium heat.  Uncover and simmer another 10 minutes.  Season to taste

TIPS:

1.      Add some bacon fried if you like.

2.      Remember ham is salty, so taste before you add more salt.

3.      We just made a big bowl for dinner, but it is a great side dish as well.

4.      Leftovers will make a lovely soup with the addition of broth and possibly potatoes.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

Spicy Chicken and Cauliflower Soup

Spicy Chicken and Cauliflower Curry Soup

Dress with a dollop of sour crean and parsley sprig

I really enjoy Thai food and curried dishes but have not made many dishes at home. It was a coincidence that I had just bought a large cauliflower and across the pond in Greece, my daughter had as well the same day.  She was explaining a dish with curry and it prompted me to make something similar. Hers turned out well and mine was only fare and therefore, I did not blog it.  However, today she made it into a soup and that again prompted me to do the same.

First one needs to understand Thai Curry Paste.  It makes making curry very easy!

The core ingredients in red curry paste include dry chili pepper, shallot, garlic, galangal, lemongrass, cilantro, pepper, coriander, salt, shrimp paste and  lime zest.

There is also Yellow paste (mildest) and Green (hottest)

 1 tablespoons olive oil

¼ cup onion chopped

2 garlic cloves

1 large celery stalk chopped

1 tablespoon Red curry paste

1/4 head cauliflower, separated into small florets

4 cups vegetable broth

2 tablespoons chopped parsley

1 teaspoons grated ginger

2 cups shredded cooked roaster chicken breast meat

salt, pepper, and nutmeg to taste

Warm oil and place cauliflower, celery, onion and garlic in and sauté for 5 minutes stirring just to color all and slightly cook.

Add broth, curry paste, ginger, nutmeg and salt and pepper.  Bring to a boil and turn heat down to a simmer and cook for 30 minutes. Puree in blender when cooled down.  Replace soup on the stove and add shredded chicken and warm.  (if too spicy add cream)

TIPS:

·        Add some cream to make it a richer soup

·        Serve with a dollop of sour cream

·        Curry Paste is spicy , so add more jalapeno peppers if more heat is desired.

·        I used parsley but mint as well would be a nice change

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

CHILI CON CARNE

CHILI CON CARNE

 

Chili Con Carne is best known simply as CHILI.  But there are more variations on Chili than one can count. It is a dish that can be changed constantly or keep the best version you like!   This is a general easy Chili to make.

Throw away the package of premade spices and make your own.  Use this as a jumping off spot and add your favorite additions!

1 ½ pounds lean ground beef

3 tablespoons olive oil

 1 large cans (40.5 oz) Red Kidney beans with juice

 1 15 oz can whole tomato and juice

½ can tomato paste

 1/2 jalapeno chopped finely (remove seeds for less heat)

 6 cloves garlic, minced

1 teaspoon paprika

1 tablespoon Worcestershire sauce

 1 large onion, chopped

 3 Tbsp. chili powder

¼ cup chopped parsley

 1 Tbsp. brown sugar

1 tablespoon dried oregano

2 Tbsp. ground cumin

1/8 tsp. ground allspice

In large pot on the stove top sauté the ground beef, garlic, onions for 5-8 minutes.  Add the rest of the items and break up the tomatoes. 

 

Turn to Simmer and cook for 45 minutes, stirring frequently.

 

 

 

 

TOP: With more hot peppers, shredded cheddar cheese, sour cream, chopped green or red pepper and scallions.

TIPS:

1.      Add sausage, chunks of beef, ground chicken, red or green peppers chopped, beer, tomato sauce for a few.

2.      Some add a bay leaf

3.      You can add different kinds of beans

4.      I love leftover Chili served on Spaghetti!

5.      Pour over a hot dog

6.      Serve with garlic bread or corn bread

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Beef Bourguignon

Boeuf Bourguignon

 

The classic beef bourguignon is beef stewed with aromatic vegetables, herbs and spices and is much like  beef stew which is cooked over the stove top not oven roasted.   After the mixture cooks slowly the juices are strained off, reduced and finished with a butter-flour mixture.  The wine infused sauce makes for a dense, flavorful and silky sauce.

4 slices bacon chopped roughly

1 tablespoon olive oil

2 lbs. lean stewing beef, cut into 2-inch cubes

2 carrots chopped

1 onion chopped

6 oz mushrooms

1 teaspoon salt

1/4 teaspoon pepper, freshly ground

1/8 cup chopped parsley

2 tablespoons flour

2-3 cups red wine 

2 -3 cups beef stock

1 tablespoon tomato paste

2 garlic cloves minced

½ tablespoon herbs de Provence

1 bay leaf, preferably fresh

FOR: beurre manié

Equal parts butter and flour mix together. (2 tablespoon butter and 2 tablespoon flour).

Heat oven to 450 degrees.

Put the tablespoon of olive oil in a large pan or oven safe casserole over medium – high heat on the stove top.  Sauté bacon until crisp. Remove the bacon to a side dish with a slotted spoon. Pat the beef cubes dry and sauté until brown on all sides in the remaining drippings.

Once browned, remove to the side plate with the bacon.  Then add the onions, carrot, mushrooms and celery and sauté 4-5 minutes.

Add back the bacon and meat and toss well with the herbs, bay leaf and salt and pepper.  Simmer for 8 or so minutes and then toss, add wine, garlic, tomato paste and bake in oven covered where you have reduced the heat to 325°F for about 3 hours. 

 

 

Check to see if tender stirring a few times.

Drain the mixture saving the juices to make the sauce. Add the juices to the pot, stir and reduce for about 10 minutes. Add in beurre manié.  Stir and cook for about 4-5 minutes until it begins to coat the back of spoon..

Replace the beef and vegetables. And serve over egg noodles.

TIPS:

·        Thyme is often used as well or in place of the Herbs de Province.

·        Leftovers will make a great beef vegetable soup.  (cut up beef and vegetables and add beef broth)

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!