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Blog Archives

Turkey Dumpling Noodle Something

We had one of those frozen turkeys leftover from the holidays and decided to free up some freezer room.  It thawed in the basement fridge for a couple of days and then spent a few hours simmering it in a big pot with lots of veggies because we wanted a nice stock to come out of the effort.  I had dumplings in mind.  I made a half recipe, using only 1 cup of flour, rolled the dough very thin, and let it air dry for a couple of hours.  The dumplings nearly disappeared in the pot they were so thin!  Mrs J said she would need a few crackers, disappointed that the dumpling were so scarce.  I have to say, though, that the broth was great – thick and tasty!We had plenty of broth left and, lest it go to waste, I boiled some wide egg noodles in a separate pot to add in lieu of more dumplings.  They were good, not dumpling good, but they sufficed.

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Mmm… Fresh Hot Rolls

20160916_1149031600x1200That King Arthur bun recipe is so versatile.  It’s been my go-to recipe for all of my soft bun needs for a while now.  Great for hamburger or hot dog buns and these cloverleaf buns are no different.20160916_1119281600x1200I dump the ingredients into my bread machine and run the quick dough cycle, it gives the dough one rise and beeps to let me know it’s my turn.  Roll small pinches of dough between your palms and tuck them into a muffin pan.  These have risen again and have been brushed with butter prior to baking.  I set my convection oven at 375 and give them 6 minutes, then turn them.  I let the color at the 6 minute mark inform the timing, these were starting to brown so I gave them just 3 more minutes and peeked, then added a another minute for 10 minutes total.20160916_1134151600x1200

Guinness Lamb Stew

20160829_173927(1600x1200)This recipe was at the top of the first search page, I went pretty much with it as written.  I keep a few bottles of Guinness tucked away in the cupboard for recipes that call for a dark beer.  We had a leg of lamb, bought during the last holiday and saved to the freezer, it’s not an everyday item at groceries in our neck of the woods.  The recipe insists on a shoulder, saying that a leg won’t ever become tender enough, but that is nonsense.  Maybe she was thinking mutton rather than lamb?  I had frozen peas but decided to leave them out, opting for a chive garnish for eye appeal.

Moroccan Spicy Lamb Soup

DSC_8191 (1600x1060)We roasted a boneless leg of lamb for Easter dinner and had a lot leftover.  I remembered looking at recipes for lamb and thought they sounded pretty good so I did a search and ran across this recipe.  I used it as an ingredient guide for the proper amounts of the spices and kept with the spirit of the recipe although I made some additions and subtractions.  I did have some canned chickpeas, but no lentils of any sort so I left them out, as I did with the cilantro.

I used a can of San Marino tomatoes with their juices, roughly chopped, and added some garlic, orange and lemon zest, and a half teaspoon of Madras curry powder that has been lonely in the cupboard.  I dithered a bit on the pasta, thinking ditalini, but went with the pearl couscous.  I’m not a huge fan of the tri-color pastas but that’s all I had in the larger sized couscous.  It was very good.  We don’t often get out of the familiar spice “comfort zone” but I think we will try something like this again.

Mmm… Roast Beef

DSC_7930 (1600x1060)Mrs J grabbed a big roast at the store the other day and we went with the crockpot to cook it.  She was wanting a basic pot roast supper and that is what she got.  I did tweak the menu a tad and made her mash her own potatoes but she didn’t mind.  The roast nearly filled the crockpot but I squeezed in carrots, onions, and celery and filled the rest of the space with beef broth and red wine.  I didn’t have any fresh herbs so dried thyme and bay leaves went in for seasonings, along with black pepper and salt, natch.DSC_7933 (1600x1060)There was still plenty of meat and gravy left so I added a few more veggies and broth for the next day’s stew.  I still have a fair sized lump of beef, I may slice it for sammiches before the day is out.  Speaking of that, it may reach above 70 degrees here today, which should melt the last traces of snow.  Just in time for more snow tomorrow!  Ahhhh!

Noodles!

DSC_7372 (1600x1060)We picked up these wide noodles at the Amish store the other day, Mrs J saw them and insisted we bring home a bag.  I pulled a bag of pork from the freezer and thawed it in a pot while cooking the carrots, celery, and onions down with chicken broth to get them caught up.  Those were stirred into the pork along with frozen corn and peas while the noodles boiled.  It all folded together into a tasty mix that seemed right for a bowl.  I ate mine with a fork, it being not quite a soup.

Mmm… posole

I’ve had a batch of posole in the freezer for a long time and decided to go ahead and thaw it out today.  The long, cold nap didn’t hurt it a bit.  Cabbage is one of the traditional garnishes for this hearty soup so I tried a bit of my hot slaw on it this time.  It was so good I dumped a bigger helping into the bowl before I finished it.  There is a fresh habanero pepper in the mix and I could tell it was in there, the flavor came through over the jalapenos.

Thursday Night Menu: Slow-Cooker Edition

It has been a whirlwind week and Thursday took me by surprise. But no worries, I figured it out soon enough to dig up a recipe. Someone requested slow-cooker recipes a few weeks back, so I thought I’d do one of those this Thursday. Brunswick Stew is an old family favorite. I think my mom cut it out of the newspaper….in the 60’s!….and still has the original copy. There may even be on old Dear Abby column next to it. It is surprisingly good, even though it has lima beans. I hate lima beans, rates right up there with Brussels sprouts for me (sorry JeffreyW), but I’ve never even thought about eliminating them from this recipe. I’ve always been afraid it would alter the great flavor, so I just eat around them. Granny Smith apples were on sale this week, so Cinnamon Apple Cake it had to be.

On the board tonight:

  1. Brunswick Stew
  2. Corn Bread
  3. Tossed Salad
  4. Cinnamon Apple Cake

Brunswick Stew

  • 1 whole cut-up chicken
  • 2 tsp salt (more as needed)
  • 1 onion, sliced
  • 14 oz can diced tomatoes
  • 6 oz can tomato paste
  • 2 cups chicken broth
  • 2 stalks finely diced celery with leaves
  • 1/4 tsp leaf marjoram
  • 1/4 tsp thyme
  • 8 oz frozen corn
  • 8 oz frozen lima beans
  • 2 tbsp flour
  • 3 tbsp melted butter

slow-cooker

Add all ingredients to Slow-Cooker, except butter & flour. Cook according to manufacturer’s directions (usually low for 8-10 hours). Before serving, turn heat to high and bring to a low boil. Blend flour into melted butter. Add small amount of hot liquid from stew to mixture, stirring until smooth. Stir mixture into stew, cook 2 minutes until thickened.

Cinnamon Apple Cake

  • 3 tbsp butter, melted
  • ¼ cup chopped walnuts
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 2 small Granny Smith apples, peeled, cored and sliced
  • 1 egg
  • 1/4 cup oil
  • ½ cup buttermilk
  • ½ tsp vanilla
  • ¼ cup sugar
  • dash of salt
  • 1-1/2 tsp baking powder
  • 1-1/4 cup flour

8×8 baking dish and bowl

In baking dish, blend butter, nuts & cinnamon. Top with apple slices. In bowl, mix together egg, oil, milk, vanilla, sugar, baking powder and salt until well blended. Add flour and blend until moistened. Pour over apples evenly, but don’t worry if it’s perfect, it will arrange itself as it bakes. Bake at 350° for 25-30 minutes until cake springs back in center. Cool 10 minutes, then invert on plate. Serve warm.

Well, my cake didn’t work out….take a look.

Shopping List:

  • Corn Bread Mix
  • Tossed Salad Fixin’s
  • 1 whole cut-up chicken
  • 1 onion
  • 14 oz can diced tomatoes
  • 6 oz can tomato paste
  • 16 oz chicken broth
  • 2 stalks celery with leaves
  • 8 oz frozen corn
  • 8 oz frozen lima beans
  • 1 stick butter
  • 2 oz chopped walnuts
  • 2 small Granny Smith apples
  • 1 egg
  • 4 oz buttermilk

Also: salt, marjoram, thyme, flour, brown sugar, cinnamon, oil, vanilla, sugar