Monday, August 29, 2016

Quick and Easy Apple Tart

This isn't the best apple tart I've ever had, but it IS quick and easy. It's from 'The Pioneer Woman'.  Recipe  It's not fall yet (though the leaves across the vacant lot that is currently my main view are turning yellow), so I'm NOT reaching for the pumpkin and spice just yet. is overcast and rainy -- well, showers -- and an apple tart just sounded delicious today.

I dusted mine with a little powdered sugar, but I like her idea of drizzling it with some caramel. I'll try that next time...

Friday, August 12, 2016

Stuffed Cabbage (Polish - gołąbki)

Maybe not a recipe that will especially entice a lot of people, but...I had 1/2 a cabbage leftover from another recipe, and I'm always interested in trying something new (especially something that combines more vegetables with the meat), I figured I'd give it a shot. After perusing a variety of recipes and noting consistently common ingredients in all, this is an amalgamation of two different recipes, choosing the ingredients based on flavors I know I like personally. I really don't know how 'traditional' it may be.

Sauce Ingredients
1 15-oz can crushed tomatoes, with juice
1 C mire poix (1/2 C onion, 1/4 C carrot, 1/4 C celery - all finely diced*)
½ C brown sugar
¼ C red wine vinegar
¼ C lemon juice
2 T cornstarch, dissolved in ¼ C water

* I'm not a fan of celery, so I tend to go light on the celery and throw in a little extra onion and/or carrot.

Stuffed Cabbage Ingredients
½ large (or 1 small) head cabbage
1 lb ground beef (or combination beef & pork)
1½ C cooked rice (cook in chicken stock for extra flavor; I used a whole grain, wild rice blend)
2 eggs
½ C bread crumbs
½ C caramelized onions
¼ C brown sugar
½ tsp thyme
¼ tsp garlic powder
½ tsp each salt & pepper

Prepare cabbage...  Use a pairing knife to remove core. For the most tender leaves, freeze the cabbage the day ahead. With or without freezing, bring a large pot of water to boil; boil cabbage until leaves are tender and pull apart easily (approx. 5 minutes, or slightly more if not frozen). If ribs are still too tough, trim thickest parts.

Mix sauce...  In saute pan, cook mire poix with a little oil until onions are translucent and carrots have softened. Dissolve cornstarch in water; combine mire poix, cornstarch and remaining ingredients in saucepan, bring to boiling. Reduce heat and simmer for ½ hour.

Prepare filling... stir together ground beef, cooked rice, bread crumbs, caramelized onions, brown sugar, thyme, garlic powder, salt & pepper. (Add a little extra bread crumbs or a little of the sauce if mixture is too soggy or too dry...should be a relatively firm meatloaf consistency.)

Pre-heat oven to 375˚.
Pour a thin layer of sauce to cover the bottom of 9x13 baking dish. Place generous ½ cup of meat filling near the rib end of a cabbage leaf; roll toward the outer leaf, tucking in sides as you go. Place seam side down in baking dish. Continue until all meat mixture is rolled in leaves and placed in baking dish. Pour remaining sauce over rolls. To retain moisture during cooking, spread remaining cabbage leaves over top of rolls. Cook 1 hour. 

Stuffed Cabbage rolls -- and the extra sauce -- can be served with mashed potatoes, rice or pasta.

Tuesday, August 9, 2016

Roasted Figs

8-10 fresh, ripe figs
3 oz (+/-) chevre or ricotta
¼ C honey
1-2 T balsamic glaze
flakey salt

Preheat oven to 400˚.

Slice figs in half, lengthwise; place in baking dish, cut side up. Top each fig with a teaspoon or more of chevre. (To really dress up these figs, wrap the m with prosciutto before baking.) Bake 10-12 minutes, until figs are very soft.

While figs are roasting...
In a small bowl, mix honey and balsamic.

Cool figs slightly; drizzle with honey-balsamic mixture, sprinkle lightly with salt.

Sunday, August 7, 2016

Sausage & Mushroom stuffed Mini-Peppers

Using up leftovers...

1 lb sausage (actually a little more than a pound)
8 oz mushrooms
1 green bell pepper
½ medium onion
1 tsp minced garlic
8 oz cream cheese
1 tsp dried basil
s & p to taste
¼ cup bread crumbs
15-18 sweet, mini-peppers

Pre-heat oven to 375˚.

Finely dice mushrooms, bell pepper and onion. In skillet, brown sausage. Add mushrooms to brown (or brown separately first). Add onion, diced bell pepper and garlic; cook until softened. Reduce heat; add cream cheese and dried basil, stirring until fully incorporated. Remove from heat. Salt & pepper to taste.

Halve mini-peppers, removing ribs and seeds. Place halved side up in baking dish drizzled very lightly with oil. Spoon sausage & mushroom mixture into each pepper half. Sprinkle with bread crumbs. Bake 25 minutes.