Perfectly Peeled Hard Boiled Eggs – Every Time

Bring water to a full, rolling boil

Gently place eggs in water (lower them into water with a spoon)

Return to full boil

Boil for 12 – 15 minutes

Rinse and soak in cold water

Guest Post by Cassandra Merrick

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Chimichurri Sauce

A spicy Argentinian parsley-based green sauce for …anything; soups, eggs, salad dressing, pasties, chicken, steak, or fish.

 

In a blender, add

1 1/2 cups olive oil
1/2  cup red wine vinegar
pinch or two red chili flakes
pinch or two of  salt
couple shakes of pepper
3 – 4 cloves fresh garlic
1/2 – 3/4 tsp. cumin powder
2 bunches fresh flat-leaf parsley – most of the stems trimmed
1 bunch fresh cilantro – most of the stems trimmed

Pulse on high or ‘ice chop; setting – more olive oil if needed – until just blended (rustic).

Taste and adjust spices as desired.

Other Variations:

red onions
fresh oregano
lime or lime juice
sherry or balsamic vinegar (instead of red wine vinegar)
basil

For a creamy version, add:

avocado
sour cream or
mayonnaise

Resources:

Skirt Steak, Chimichurri & Veggies | Feli & Jamie Oliver (herb brush seasoning)

Argentinian-Style Fresh Herb Salsa and Marinade

Creamy Chimichurri Dip

Traditional Chimichurri

One Step Tamale Pie – Casserole

Casserole comfort food.

1 pound ground meat (beef)|
1 cup chopped onion
2 cloves garlic, chopped

Saute in skillet until onions are clear and meat is thoroughly cooked.

2 – 8 oz cans seasoned tomato sauce
-12 oz can corn, drained skillet
1/2 cup pitted olives, sliced
Few dashes hot pepper sauce
2 – 2 1/2 teaspoon chili powder
2 teaspoons salt

Add above to skillet.

1 cup chicken broth
2 eggs slightly beaten
3/4 cup cornmeal

Blend in a bowl until smooth then add to skillet & cook for a few minutes.

Cook in a baking dish in 350-degree oven for 45 minutes.

Add cheese, if desired, in the last ten minutes.

Lisa’s Adaptations:

Same way of prepping and cooking – slightly different ingredients

1 pound ground elk meat
1 chipotle pepper
1 – 12 bag frozen peas, corn & green beans, thawed
1 large onion, chopped
1 entire bulb of garlic, chopped
two pinches salt
6 shakes chili powder

Saute in skillet until onion and meat are cooked.

To pan, add

1 cup polenta
1 – 6 oz can green olives with juice ( I like them whole)
1 – 7 0z can Embasa Salsa Casera
1 – 6 oz can tomato paste
2 tblsp. oregano
1 tsp. Better than Boullion Chicken Base (water from olives adds more salt and dilutes chicken base)
3 eggs, slightly beaten

Mix thoroughly & cook for a few minutes.

Cook in a baking dish in 350-degree oven for 45 minutes.

Add 1 lb of shredded cheddar cheese, if desired, in the last ten minutes.

 

 

Apple Pudding

Pudding with a bread-like density and texture.

Original recipe:

1 egg
1 cup sugar
1 cup chopped apples
1/2 cup chopped nuts
6 tblsp. flour
salt
3/4 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. nutmeg
stir & bake at 350 degrees for 1 hour

 

Lisa’s blender adaptation:

3 small apples, chunked
1 cup sugar
3 eggs
1/2 cup nuts (cashew, almond, pistachio trail mix)
12 tbslp. flour
1 tsp. baking power
3/4 tsp. cinnamon
1/2 tsp. nutmeg
blend & bake at 350 degrees for 1 hour

Hot Punch / Apple Cider

punch-cider-recipe

12 oz. frozen orange juice (with the water)

2 cups apple juice

3/4 cups sugar (delete this if watching calories)

fresh nutmeg

2 cinnamon sticks

Combine all ingredients.

*Add more water if needed

Let simmer in a crock pot.

 

recipe

Eggnog

Image by Billy McDermott

Image by Billy McDermott

Step 1

10 egg yolks

1 cup sugar

1 cup brandy

1 cup rum

2 quarts milk

1 pint half & half

Image By Bill Stilwell

Image By Bill Stilwell

Beat egg yolks till thick and bright yellow.

 

Gradually fold in sugar, 1 teaspoon at a time

Add brandy and rum

Chill (overnight) *Watch video below about letting it sit longer

Add  milk and half and half

jeanette-2jeanette-eggnog2

Step 2

10 egg whites

1/2 cup sugar

1 pint whipped cream

 

Beat egg whites to stiff peaks, gradually adding sugar

gently fold in whipped cream then everything from Step 1.

spices-834114__340

Serve with freshly grated nutmeg.

 

 

 

 

Image by Yasmina Haryono

Image by Yasmina Haryono

 

Resources – Salmonella Concerns

How to Use Science to Make Safe Eggnog With Raw EggsWIRED magazine

“Eggnog… is a velvety mix of egg proteins surrounded by sugar molecules, diluted by milk and booze to a perfect thickness for drinking. It’s a dessert-flavored milkshake for grown-ups.”

“Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets. The health risk with food isn’t pathogens specifically; it’s pathogens plus time. That is, do they have the right conditions to breed to disease-causing levels? This is why refrigeration works; food bugs don’t like the cold. So buy fresh eggs, keep them in the fridge, give them a quick rinse before use, and then get cracking.”  – Adam Rogers

Why You Shouldn’t Fear Eggnog – Popular Science

Cooking the Egg Base – FoodSafety.gov

 Cooked Eggnog recipe with special garnish

Triangle Baked Chinese Chicken

with-stir-fry

 

 

Preparation is the most challenging aspect of this recipe…chopping. Fresh ginger, cilantro, and the Hoisin Sauce give it its distinct flavor.

Instead of wrapping the chicken mixture in tiny 2″ square (folded into triangles), I opted to use large squares that measured the exact length of a 12″ roll of aluminum foil. While not as cute, the larger presentation doesn’t affect the taste. In many ways, I thought it similar to my Aunt Jeanette’s Teriyaki Chicken recipe.

The final product can be eaten alone, or crumbled into any combination of stir fried vegetables.

It’s a nice, ‘grab n go’ type of meal.
____

From a standard 12″ aluminum foil roll, make 7 squares. Fold them into triangles.

Chopped Ingredients:

6 boneless chicken thighs, cut into 1/4 to 1/8 inch squares

2″ long  x 1/2″ wide (roughly) fresh ginger root  – minced

4 lg. garlic cloves – minced

2 bunches fresh cilantro – finely chopped

Sauce:

1/2 cup cornstarch (* use less if you prefer a more runny sauce)

1/4 cup soy saucehoisin-sauce

1/4 cup brown sugar

1/4 cup Hoisin Sauce

Combine all sauce ingredients (add a little water if needed), blend till smooth. Add chopped ingredients, mix well. Cover and refrigerate for 30 minutes.

meat-mixture-not-cooked

With the foil square open, place approximately 1/4 cup of chicken / sauce mixture in the center of one side. Refold the foil into a triangle and roll and fold each open side, two times. Make sure that the foil ‘envelope’ is completely sealed.

Place all the ‘stuffed’ triangles onto a baking tray. Cook at 400 degrees for 20-25 minutes.

envelopes-in-the-oven

cooked-meat

 

Pickle Soup

picke-soup-photoWeird but good.  When I first read this recipe, I thought, Pickles? That’s sounds yucky.

‘Kitchen therapy’ and weird were just what was needed one morning when I had emotional child-rearing issues weighing on my mind.

 

Items marked with a * are my additions to the original recipe.

 

5 dill pickles, grated

4 tsp. butter (1 tsp. for saute pan & the remainder for the soup pot)

4 cups water

1 large carrot, chopped (* 6 small carrots)

2 celery stalks (* 3 stalks)

1 parsley root (* 2 parsnips substituted ), chopped

1 leek, chopped (* skipped)

1 potato, peeled & chopped

*1 tblsp. salt

 

Topping

sour cream

fresh, chopped dill

 

Over low heat, saute grated dill pickles in 1 tblsp. butter for 20 minutes. (This removes some of the ‘bite’ from the pickle giving it more of a mild vinegar flavor that adds interest to the soup.)

In a soup pot, combine water, remaining butter and chopped vegetables. Over medium heat, simmer till tender.

Add grated dill pickles, bring to boil & remove from heat.

 

Polish Stuffed Cabbage

cabbage-roll-makingMeat Stuffing

1 1/2 – 2 cups Panko or Italian bread crumbs – soak in water then drain with a strainer (press firmly to remove as much water as possible).

1 lb. ground pork

1 lb. ground beef

1 lg. yellow onion chopped

1 egg

salt and pepper

Mix together like a meatloaf.

*Stop here if you prefer mild meat stuffing.

 

Since my tastes run more toward zippy, I also add;

juice from one lemon

1 tsp. Hungarian paprika

1 tsp. celery salt

1 tsp. dill

1 full pkg. of fatty bacon – cooked until drippings are obtainable

2 –  14.5 oz cans chicken broth

Cabbage Leaf Stuffing

1 large head cabbage with the core cut out.

Fill a large soup pot with water, add salt and boil.

Place the entire head of cabbage into the boiling water. Watch for the leaves to begin to separate.  Remove the leaves when they become soft or take the head out of the water, put it in a strainer, and peel the leaves.

The leaves are ready when they are translucent and soft. Continue boiling and leaf peeling until the entire cabbage is disassembled.

On a cutting board, spread a leaf out as flat as possible. Cut a “V” to remove the thickest parts.

Cut a small palm-sized portion of the leaf. Hold it in your hand and place 1 tablespoon of the meat stuffing on it. Turning it over onto the larger leaf, fold the leaf around the palm-sized portion. *The goal is to have no spaces where the meat squeezes out.

Secure with a toothpick.

Continue stuffing leaves until they’ve all been used.

Cook the Cabbage Rolls

In a large soup pot, bring 1 can of chicken broth + some water to a simmer.  Add 3 tblsp. of bacon fat.

Place stuffed cabbage rolls into the bottom of the pot in a single layer, cover and simmer for 30 minutes.

Remove cooked rolls, add another batch to the pot to cook for 30 minutes. Add more water / broth as needed.

*The brand of bacon that I had didn’t yield much fat, so I added three full strips of bacon to the chicken broth in the pot.

Gravy

Add 1 can of chicken broth to the remainder of the bacon grease. Heat till warm.

*I had more meat stuffing than the cabbage leaves would hold, so I fried it up and added it to the gravy.

Blend a couple of tablespoons of flower with water and slowly add to broth mixture, stirring constantly to avoid lumps.

Storage

Place cabbage rolls in a casserole dish and cover with gravy. Heat them at 350 degrees in the oven for 45-50 minutes if you have a large group to feed or place the dish in the refrigerator and eat them a couple at a time.

with-vinegar-and-creme-fresh2

 

Being a vinegar fan, I liberally douse my stuffed cabbage rolls with red wine vinegar. London Malt vinegar is good too as is rice vinegar – though milder. Top it off with Crème Fraîche, plain yogurt or sour cream.

24 Hour Cabbage Salad – Kristen’s Nana (Peggy)

peggy3-web

“My friend Kristen shared this recipe with me. She rediscovered it in a book she had from her Nana.” – Peggy Wrysinski Greene

1 med head shredded cabbage
1 small onion, cut fine
1 bell pepper, cut fine (I used red and yellow)
15 or 20 stuffed olives, sliced
Combine:
1 cup cider vinegar
1 teas. salt
1 teas. celery seed
1/8 teas. pepper
1 teas. prepared mustard
1/2 cup salad oil
Bring liquids/spices to a boil. Pour over prepared vegetables. Turn salad occasionally. Keeps indefinitely.
Serves 8-10
“When I made it, I told Kristen I felt like I was back in my grandmother’s kitchen. It has the flavors of something she would have made.”
From Kristen:
“Melva Marchand Burnett Wagers was a fantastic cook.  Recently I rediscovered Nana’s recipe for Warm Cabbage Salad.  The recipe card was written by her.  I felt close to her again.  Many of Melva’s best recipes are family recipes which came from the east across the prairie.  I think this is one of those recipes.  The salad really does last forever.  Be sure to wait until the next day – it’s worth it.”