It’s a Runza kind of day....

 A local ‘delicacy’, the Runza or bierock. A stuffed bun with cabbage and ground beef. Loving them. Here’s one way to do it...

1 1/2 pound ground beef

Salt and pepper to taste

1 pkg of coleslaw mix

1 teaspoon or more garlic powder and onion powder

8 ounces melty  cheese like Colby in shreds

1 pack of Rhodes Texas rolls,  thawed and risen

Cook the beef, breaking it up. Add salt and pepper and spices. Add the package of slaw and allow to wilt then add the cheese and mix.

I broke out my tortilla press and place some parchment in it the sandwiched the risen roll and flattened the dough. I place 1-2 tablespoons of filling then gathered the edges and sealed the roll. Place seal side down on parchment lined half sheet. Let rise for 30 minutes then bake at 350 for 15 minutes till golden. 

That Magic White Cake Frosting

 We have a local family owned eatery here in Omaha that served a white sheet cake. It was Mackenzie’s favorite dessert of all time. Sadly, they closed and sold the property and the cake went with it.  They are friends of ours and apparently they had a few cakes left in the freezer so I got one for Kenzie’s birthday last year. It’s the frosting that makes the cake and they shared the recipe with me.

Sour Cream white Frosting

This recipe has to be adjusted as I made it as is and it was a little thin. I like a stiffer frosting so adjust accordingly.

1 pound butter softened

1 bag powdered sugar

1 teaspoon vanilla

1 1/3 cup sour cream

I would cream the butter, add the sugar and vanilla but add the sour cream slowly until it’s the consistency you like. This was too mush sour cream for me so less if you like the frosting a bit stiffer.

Tom and Jerry...a warm up for snow days

 

So a few inches of snow and single digit temps call for some serious medicine to get the blood flowing again. Since I am forbidden to shovel due to a cardiac event now 20 odd years in the past, Brenda braved the temps to scoop the drive, the walk around the corner and the neighbors drive. She joked about needing a hot toddy so I quickly ran in the house to assemble Tom and Jerry mix. She has never had it before and I remember it as kids when my Grandpa made them at Christmas. He had a lovely cup and bowl set, ringed in gold that he brought out for the occasion but I do not recall the recipe. My cousin Matt has the bowl and original recipe but he didn’t share so...I did a little research and found a winner. This concoction will do just nicely. Make sure you have a good rum, we have a Tortuga Dark Rum we brought back from St. Thomas years ago so we are good to go.

The recipe used a dozen eggs and 3 pounds of powdered sugar but I don’t want Tom and Jerry for the rest of my days so here is a scaled down version to make about 12 of them or so. 

Tom and Jerry

2 eggs, separated

Pinch of salt

1  - 1 1/2 cup powdered sugar

6 tablespoons of softened butter

Nutmeg, cloves and allspice...a 1/4- 1/2 teaspoon each to taste. 

1/2 teaspoon of vanilla

In 3 separate bowls:

Beat the egg whites and salt till stiff peaks form. Set aside

Beat the egg yolks till it forms ribbons. Add the spices and vanilla. Set aside. 

Beat the powder sugar and butter together till fluffy and light. 

Add the yolks to the sugar mix and beat then fold in the whites till well combined.

To make the drink:

Place a shot of dark rum and a tablespoon of the mix in a cup, then add about a cup of boiling water. Mix throughly and enjoy. A little whipped cream or a sprinkle of nutmeg? 

Scones...fit for a Queen (at least in this house)

 

Ok, no big secret here but I have tried a dozen scone recipes and this one produces consistent results. You can add whatever flavors or fruit you like but so far my biggest fan prefers blueberries with a tablespoon of cinnamon added to the fray. These are not sweet by any means. I usually add some sort of glaze when hot to sweeten them up a bit. Last batch was cranberries/orange but not the house favorite.  Here’s the recipe link...ad lib at will. 

Lastly, I use a scone pan. A ceramic dish I bought at World Market that has 8 wedges. I love consistent sizes and high scones so no spread with this at all but you get height. Enjoy! 

https://www.bonappetit.com/recipe/bas-best-cream-scones

Italian Comfort Food...Passatelli in Brodo

 

Basically noodles in broth, this rich, satisfying soup hits all the notes.  Sturdy noodles made from bread crumbs, Parmesan and eggs with a bit of lemon and touch of nutmeg. The broth, while usually chicken, tonight was vegetable with a dose of Turmeric to give it color and health benefits. A hearty soup for a cold night, I started early today and looked forward all day to putting it together.  Since I didn’t want to hit the stores today with the snow and street situation, I used what I had on hand. I made the noodles while I had the mixer out and used my meat grinder attachment to press the pasta. Worked great! I allowed the pasta to hang out in the fridge, covered and dusted with flour. When it came time to eat, I brought the broth to a rolling boil, dropped the noodles in and let them simmer after I turned down the heat. It gave the broth a chance to thicken nicely before spooning into bowls with more Parmesan and a grind of black pepper (improves the bio availability of the Turmeric.)  Great dish. 

For the Passatelli:

1 cup of plain bread crumbs (I used Panko)

1 cup Parmesan, freshly grated, real stuff.

2 large eggs 

Zest of a lemon

Grind of nutmeg

I used my mini processor to make the dough, adding a tablespoon of flour to tighten it up if needed. Let that rest for an hour before extruding the pasta either in a meat grinder or potato ricer. I dusted the finished product with flour on a plate and covered in the fridge till dinner.

For the broth I used vegetable which I augmented with 1/2 an onion, 2 celery stalks, 2 carrots, 3 crushed garlic cloves and a few peppercorns with a teaspoon of thyme. Salt to taste and simmer for about an hour. Strain and use. Chicken broth would have been made in a similar manner but adding a few chicken legs or bone in, skin on breasts. I almost always add Turmeric to improve the color and add health benefits. 

Enjoy! We sure did. 

Rye Bread kick

 

We unabashedly loved the marble rye at Walmart but it was a cat and mouse game with them and finally no more was baked at our store. We complained on deaf ears as the bread was quite popular but to no avail. I was messaging with my friends the Whitman’s when she sent a photo of a beautiful Deli Rye she had pulled from her oven. A few tweaks back and forth and I find the recipe came from a book we both  had in common so off I went to do a little experimenting. 

Firstly I had to research every recipe out there and the first loaf, which I knew the dough was too stiff, turned into a brick. We went thru about half before I gave up on it. The birds loved it though. 

So back to the recipe in the book which made enough dough for several loaves but the dough was wet and floppy. Not a real issue but the free form loaf did not stand up well in the oven. The rest of that dough went into a couple of pans this time and produced a nice sandwich loaf although it was pale in color and Brenda likes her bread dark. I also incorporated a tanzhgong. See below.

We finished that loaf mostly as toast, which was spectacular. One loaf went next door as payment for clearing the drive for us. So today it was time to make another batch. I cut the recipe in half and used a single loaf pan. I thought about the brick loaf I made and how dark it was with the addition of cocoa. So to this recipe I added a tablespoon of cocoa and a tablespoon of molasses. Both ingredients intensify the rye flavor and compliment the caraway seeds. Success! A nice loaf, dark and tasty. Toasted well and was a lovely soft texture but sliced like a dream for sandwiches. 

Deli Style  Rye (one loaf)

1 1/2 cups warm water

1 packet of yeast

2 teaspoons of salt

2 teaspoons caraway seeds

1/2 cup rye flour

2 3/4 cups AP flour

Optional...1 tablespoon of molasses and 1 tablespoon of cocoa

I used a tanzhgong with 1/2 cup water from above and 1 tablespoon of flour, mix and cook to form a mashed potato consistency, cooled and added that to the dough while mixing. 

Combine the dry ingredients. Bloom the yeast if you like and add the molasses to it. Add wet to dry and mix to form a pretty wet dough. If the dough is too dry add a bit more water.

Let the dough rest for 40 minutes then with wet hands, stretch and fold then let rise till double. 

I baked this in a Pullman pan but any loaf pan will do. Deflate the dough and shape into a loaf, place in the greased pan and allow to rise. Mine topped the pan. Score the top and bake at 400 degrees about 40 minutes or till the internal temp is 195 degrees or higher. 

Finally...a decent Hot Cocoa mix

 Being diabetic, I rarely get to savor some of my favorite things. A cup of cocoa or a shot of cocoa to my coffee sometimes makes the day bearable. I’ve tried a few mixes and concoctions I have not cared much for. This time I think I found the right recipe that hit the right notes and I subbed the sugar with a Stevia. 

This mix will make about 9 cups and last a few months in a sealed jar.

1/2 c sugar or Stevia

1/2 c cocoa I use Hershey Special Dark

3 ounces of chopped semi sweet chocolate I used Trader Joe’s Dark Chocolate

1 teaspoon of  cornstarch 

1/2 t vanilla extract

Pinch of salt

I also added a bit of Cayenne pepper

Give this a whir in the food processor till a fine powder. 3 tablespoons in a cup of steaming milk, a dollop of whipped cream and you’re ready to rock. 

Lamb and Chickpea Curry

 

  Lamb and Chickpea Curry

by Ina Garten

Ingredients:

2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced 1/4 cup Madras curry powder

1 teaspoon ground paprika

1 teaspoon ground cumin

1 teaspoon roughly minced fresh rosemary leaves 1 teaspoon roughly minced fresh thyme leaves 1/2 teaspoon ground fennel seeds

Kosher salt and freshly ground black pepper

1/2 cup good olive oil

1 cup chopped yellow onion

1 tablespoon chopped fresh ginger

2 teaspoons minced garlic (2 cloves)

2 cups chicken stock, or vegetable stock, both preferably homemade 1 (13.5-ounce) can coconut milk

1/2 cup dry white wine

1/2 cup tomato paste (6 ounces)

1/2 cup dark brown sugar, lightly packed

3 tablespoons pure maple syrup

2 tablespoons harissa

1 cup (3/4-inch-diced) carrots (4 carrots)

1 cup (3/4-inch-diced) celery (2 large stalks)

1/2 cup golden raisins

 

 4 cups canned chickpeas, rinsed and drained (45 ounces) Steamed basmati rice, for serving

Plain whole milk Greek yogurt, for serving

Whole fresh parsley or cilantro leaves, for serving

Directions:Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.

Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.

Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

Cooks note:  I added a few chopped chick thighs to the marinade with the lamb to up the protein. My lovely bride does not care for lamb but this dish really made it very palatable and delicious. I added only one can of beans but 2 would be great also. Great dish with a little heat. Add a squeeze of lime and sprinkle of Cilantro to finish. I know Ina does not care for Cilantro but it really makes the dish. Yum! 

"Cook Like a Pro" by Ina Garten © Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.

https://food-network.app.link/Ta970jHvbcb

 

Soup du Jour...Chicken, Sausage and Cannellini Bean

 We had a pizza last Friday and half the cooked sausage I topped the pizza with haunted me in the fridge. I picked up a few key ingredients at the market today and assembled a great, hearty soup/stew for dinner tonight. 

6 oz cooked Hot Italian Sausage

4 chicken thighs, skin and bone

2 T olive oil

1 medium onion

2 stalks of celery

2 cubed carrots

2 cloves garlic minced

1 carton chicken stock

1 tin of Fire Roasted tomatoes 

1 tin of Cannellini Beans, drained

2 handfuls fresh spinach

2 bay leaves

1 tsp Thyme

1 tbls Italian seasoning

Shredded Parmesan for garnish. 

In a 5 Quart Dutch oven....Cut the sausage into bite size chunks. Sauté till cooked thru. Remove from pan and use the fat for the chicken, adding the olive oil if needed. Salt the thighs and cook them in the reserved fat  till the skin is browned, about 3-4 minutes on each side, then remove from pan

Add the onion, celery, carrots and garlic and sauté till softened, adding a little more oil if needed, then deglaze the pan with a bit of the stock. 

Add the sausage and chicken back to the pot with the tomatoes and spices.  Simmer slowly for 30 mins covered with lid askew. Remove the chicken and shred the meat. Discard the bones and skin. Add the beans and spinach to the pot. Remove the bay leaves and bring to a boil then turn off the heat. Cover a let sit till ready to serve. A little shredded cheese on top would be great. 

Butternut Squash and Sage Ravioli

 I still had some lingering foodstuff from Thankgiving so first I used the leftover mashed potatoes and made Graffe Napolitano doughnuts. The the roasted butternut squash caught my eye. It was going to be a curried soup but I was inspired to use a couple of ravioli cutters I spied in the drawer. 

Finished product.

Amazing that the garden still has fresh sage despite the temps outside so I harvested a bit and hit the squash with some cream and the immersion blender. It turned into a nice thick paste to use for the filling. Made some pasta dough and rolled it out to form the raviolis. Note to self: use the thinest setting as the pasta swells a bit and I thought it to thick in the final product. The topping was sage infused brown butter and a sprinkling of grated cheese.