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!

Greek Chicken With Mint Burgers

GREEK CHICKEN WITH MINT BURGERS

Served sliced with aspargus and Roca, pomegrante and tomatoe Salad

One evening while in Greece I had a “girls night out”.  I accompanied my two daughters to a spa treatment and then went to the trendy part of Athens, Kolonaki, for a light dinner at -OIKEIO, a favorite place or ours.

Any time spent with my daughters is fun and I always look forward to anything we do.  This evening’s outing was highlighted by one dish we ordered at dinner: A Chicken burger with mint. What a great combination and one I have not tried as of yet. It was light and fresh and without the normal cumin or oregano found in chicken burgers.

Mint is an herb that I just do not use enough of.  I actually grow it (spreads like a weed and comes back each year-hard to kill for the non-green thumb) and I dry it and put it up in my spice cabinet. (Use the dried mint!)

So here goes my try at a Chicken burger with mint!

1 pound ground chicken

¼ cup dried mint

½ onion diced very small

2 medium cloves of garlic minced

¼ cup bread crumbs (PANKO)

2 teaspoonS fresh lemon juice

¼ teaspoon pepper

½ teaspoon salt

Mix all ingredients until well mixed but not over-mixed (makes for tough burgers)

Form patties of desired size. Grill, broil or pan fry in olive oil. 

Cook fully, as it is chicken but do not overcook. (will depend on heat and thickness of patties)

 

 

TIPS:

·        If you place the  patties in the frig for an hour they will hold their shape a bit better

·        Mint: I took my fresh grown mint and dried it and also froze it.  Dried Mint worked for this.

·        If you dust the outside of the patties with bread crumbs they will not stick as much and it will make a crustier outside.

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

YOUR LOCAL NEIGHBORHOOD GREEK BAKERY!

YOUR LOCAL NEIGHBORHOOD GREEK BAKERY!

 

In Greece it seems one can only walk about 3 blocks before you find your ”local bakery”!  Being the foodie I am, I have to meander in each and every one I come across to just gaze at the mired of breads, toasts, sticks and cheese/spinach pies.  The aroma just pulls you in and what temptation you are faced with!

The newer generation of Greeks are much more healthy and diet conscience than years of past.  So my question is…who patronizes all these bakeries?  I do for one!

I thought to just give you a look at the “local bakery” near my girl’s office.

     



Baskets of "sticks", biskets



Bowls of cookies on the counter as well.



Baskets of loaves of bread

 

 

I actually would have more pictures but I was kindly asked to stop taking pictures. I presume due to the possibility I would steal an idea or two?  Who knows? 

Can’t you just smell the aroma?

 

Now I have shared a  bit of  "my Greece" with you, I promise to get back to blogging my  cooking.

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

DINING OUT IN GREECE

DINING OUT IN GREECE

Meze

Although I cook with many ingredients, styles and cuisines, my true love is Greek food.  I thought I would just show some of wonderful simple dishes I love and dined on while in Greece.  Often meeting friends for a meal during my stay, my response to their question “what would you like to eat” was always: GREEK MEZE!

MEZETHES OR MORE COMMONLY KNOW AS MEZE:



House wine by the carafe

Is a dish, like an appetizer but actually originally served to compliment a drink like the local wine, ouzo or raki.

Always a bread basket is offered.

 

 

 

 

 The plates are shared by all at the table where conversation nibbling on these dishes and drink are enjoyed by all.  I often prefer these small dishes to ordering any main course.  Food is really made to be shared!

These dishes are a few of my favorites and most commonly and traditionally found dishes.  (The new wave cuisine of Greece is producing many new dishes such as a mushroom pita triangles etc.)

Greek salad with Feta

Greek Salad:  A true Greek salad in the summertime consists of beautiful juicy tomatoes, onions sliced, green peppers, and olives and of course a big slice of feta cheese and dressed in vinaigrette of olive oil and vinegar.

 

Taramosalata (Taramasalata)-  is a Carp Roe Spread or dip. 

Gavros dressed with oil and vinegar

Gavros on a mixed green salad

Gavros  : fresh filleted sardines

Marithes: Whole Fried Picarel or Whitebait Smelt.  I learned an interesting tip: never order Marithes as they will not be fresh: 1) at full moon as the fish dive too deep to be caught 2) or if the weather is bad as the fisherman will not go out in fear of their nets will be torn (the nets are the most expensive as they are sewn closely knit not to allow these tiny fish to escape) . Therefore, most likely what will be served will be frozen!

Tiropita: Phyllo stuffed with feta cheese Triangles

Spanakopita: Phyllo stuffed with spinach Triangles

Keftedakia: small rGreek meatballs, commonly spiced with mint.

Kolokithakia Keftedes:  Zucchini Fritters

Saganaki: fried kefalograviera cheese.  Anyone who knows me knows this is a favorite!! The cheese lover I am!

Fried Haloumi cheese.  Maybe even better than Saganaki!  I am not sure there is a specific Greek name for this dish.

Beautiful grilled marks on the cheese

 
Dolmathakia: stuffed Greek leaves with rice, lemon, dill and pine nuts

Melitzanosalata:  Eggplant salad. This is one of my favorite items.  I prefer the smoked variety without mayonnaise.

Horta: different types of "greens" cooked and dressed in a oil and lemon and vinegar dressing. 

 

 

Tzatziki : a yogurt cucumber dip

Tirokafteri:  a spicy cheese dip

Skordalia: Garlic potato spread blended with olive oil and vinegar. If ordered, best to make sure all at the table partake!

Kalamari : Lightly breaded crispy fried squid . Very common in the USA, but trust me you willnever taste Kalamari as good as it is in Greece anywhere else.

I could go on and on with so many choices, but I guess you will have to keep an eye out for my recipes and ideas in my future blogs!

TIPS:

Please try any or all of these dishes, as the true sense of Greek eating can be found in these simple and for the most part, very healthy, dishes.

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

Sausage and Chicken Bake

Sausage and Chicken Bake

1 medium roasting chicken

1 pd hot herbed sausage

1 small can tomato paste

1 medium onion sliced

3 garlic cloves

4 tablespoon olive oil

1 large bay leaf

1 cinnamon stick

1 sprig rosemary

¼ cup water

Salt and pepper to taste

Rub chicken with 2 tablespoon of the olive oil and season with salt and pepper.  Cover with tin foil and Pre-Bake chicken at 350 degrees covered for 30 minutes

 

 

 

In sauce pan place 2 tablespoons olive oil and add onion and garlic and sauté about 4 minutes and then add sausage. Saute another 10 minutes. Add tomato paste, water, cinnamon stick and bay leaf and rosemary.  Cook another 10 minutes stirring a few times.

Remove chicken and cut in quarters (setting aside back, neck and wings).

 

 Add the juice from the chicken pan to the sauce. Stir well. 

 

Place all in a casserole (coating chicken well)  cover and bake for 40 minutes in a 325 degree oven until the chicken falls apart easily.  Remove cinnamon stick before serving.

TIPS:

·        Green pepper sautéed with onions would be a nice addition

·        Sausage tomato sauce would be good on pasta or rice

·        Use a milder sausage if heat is not desired.

·        If you use a bland sausage add more rosemary, thyme or herbs de Provence

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

Marathon Cooking to Save Time and Energy!

Marathon Cooking to Save Time and Energy!

(wrote this while in Greece but just getting to blog)

This is an idea to do on a rainy day or a planned cooking day. Choose your recipes that inter-mingle ingredients.

Stock the freezer up!

My Grecian holiday is coming to an end!

Time is now not on my side, as I leave in two days from Greece and it is my “crunch” time for preparing a few things for my daughters freezer to surprise them in days to come.

So today I have chosen to cook and pack and settle the home back to its state of being a bachelorette home.  After being here one month, it is amazing how we (Bill and myself) settled in and have things from one end to the other in the house.

It is a bit of a marathon in the kitchen today, running from packing to cooking to cleaning to cooking!

I was cooking last evening some large meatball to freeze, so it was easy to chop double the amount of celery, parsley, onion and garlic than I needed for the meatballs.   So from those cut vegetables I made a pot of plan tomato sauce as the meatballs cooked. The sauce had not cooled fully to freeze and I had it available this morning to either freeze or incorporate in a “new” dish this morning.

Here is how my marathon went:

1.      Meatballs made and froze last evening. (chopping, rolling, baking, freezing)

2.      Chopped more veggies than needed for the meatballs (celery, onions, garlic, parsley) and made a tomato sauce.

3.      Next morning I used two chickens.

4.      Used one chicken to make a casserole with sausage and tomato sauce (from eve before).  Baked it and it is cooling awaiting to be frozen.

5.      Had leftover tomato sauce to freeze

6.      Used the wings and backbone of the one chicken used in the casserole and the neck and unused pieces of both chickens to make Chicken vegetable soup broth.

7.      Peeled Potatoes and cooked them in the soup broth that was simmering and with a slotted spoon removed them and placed them around the other chicken which then was seasoned and baked.

8.   Other chicken used with above potatoes, to make Baked Greek Style Lemon, Oregano chicken and potatoes.

                                                     TIPS:

·        Use a processor and chop veggies (onions, garlic, celery and parsley) in large quantities to use in a few dishes. Plan ahead just how much needed for all meals being cooked

·        Use heat in the oven to cook one- two –three casseroles at once to save energy.

·        Make sauces that can be used in more than one way.

·        Freeze meals in containers and zip lock bags in portions sized for your particular needs. Often casseroles will make two or three meals.

·        Meatballs can be eaten by themselves, with rice or pasta and tomato sauce or put in a sandwich. So make allot at once and freeze in a few containers.

·        Leftover Chicken and Potatoes   (meat, potatoes, and juice) cut up, makes a fabulous soup base  (I may add to what I have already started)

·        Leftover of the chicken and sausage casserole is great on pasta or rice for a second meal.

Recipes will be found within my blog for these dishes but use your own selection of meals.

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