Crispy Fried Cabbage

Crispy Fried Cabbage

1 small, firm green or white cabbage (I used half a head)
1 medium onion, peeled
30 ml (2 tbsp) oil
50 g (2 oz) butter
15 g (1 tbsp) caraway seeds (I did not have any)
sea salt and freshly ground pepper

method
1. Trim the cabbage, removing the outer leaves and core.

2. Quarter and shred it. Wash in icy water, then drain. Slice the onion.

3. Heat the oil and butter in a heavy saute pan, large frying pan, or wok.

4. When very hot, stir in the cabbage, onion and caraway seeds.

5. Stir-fry for 2 to 3 minutes until crisp and brown. I stir fried for
way more than that amount of time, probably because my shredding was not
all that small.

6. Add salt and pepper to taste.


all I can say is YUMMY! I never knew cabbage could be so tasty.

Baked Pork Chops (my own recipe)

I had four thin cut porkchops. I cut up a half an onion, a green pepper and sliced one carrot really thin, and put those in the bottom of a baking pan. I then moistened the chops in spag. sauce and then in shake and bake, and baked until the chops were done.
Very good! Next time, though, I would use thicker chops, so that the vegs would have more time to cook.

TANGY FOUR BEAN SALAD

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) great northerns drained
1 green pepper chopped
one large onion chopped
DRESSING:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
Directions

In a large bowl, combine the beans,  green pepper and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. I could not wait the four hours, and had a huge serving less than an hour after I first put this in the frig!

SHEPHERDS PIE

Last night, I prepared pork chops and a package of
Betty Crocker LOADED MASHED POTATOES: I had a lot
of potatoes left over so I decided to use them tonight
for a SHEPHERDS PIE

Brown one pound of gr. beef with
a bit of chopped onion, add
one small can of mushrooms and
one package of frozen baby onions
(cook in microwave first)

then make the sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it


In small skillet over medium heat cook butter and flour
together 2 minutes. Whisk in broth and Worcestershire sauce.
Thicken gravy 1 minute. Add gravy to meat.

Put meat mixture in casserole dish (I sprayed it
with PAM first)
Put mashed potatoes on top, put some small
pats of butter on top, and some parsley
bake in 375 oven for 25 minutes covered
5 minutes uncovered
then sprinkle some cheese on top
and put under the broiler for a minute or two

next time, I will put a layer of peas and carrots
on top of the meat mixture.

New Pasta Recipe

GNOCCHI WITH BEANS AND SPINACH


1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 package (6 ounces) fresh baby spinach
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
Directions
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir for 5-6 minutes or until golden brown. Stir in spinach; cook until spinach is wilted.
Add the beans, tomatoes and pepper; heat through. Sprinkle with cheeses; cover and remove from the heat. Let stand for 3-4 minutes or until cheese is melted. Yield: 6 servings.

I could not find any gnocchi in the stores, so I used cavatini. I followed the rest of the recipe, but it all looked kind of dry and tasteless, so I made some sauce and
added some meatballs from the Washburn Street Meat Market in Lockport. It was delicious!

Chicken and Sweet Potato Stew (crockpot)

Chicken and Sweet Potato Stew
Yield: 6 servings

4 boneless, skinless chicken breasts,
cut into bite-size pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1/2-inch slices
1 can (28 ounces) whole stewed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup nonfat, low-sodium chicken broth
1/4 cup fresh basil, chopped

Combine the chicken, potatoes, carrots,
tomatoes, salt, paprika, celery seeds,
pepper, cinnamon, nutmeg and broth in
the 4 1/2-quart CROCK-POT® slow cooker.
Cover; cook on LOW for 6 to 8 hours or
on HIGH for 3 to 4 hours.

I added about two tbsp. of brown sugar
(to cut the acidity of the tomatoes)
and threw in about 1/8 or 1/4 cup of
ketchup. I only used sweet potatoes, no
white potatoes.

DELICIOUS!!!!

Ham/Bean/Barley Soup

For Christmas dinner, I prepared a COOK'S HAM. First, I rinsed the ham with ginger ale. I made a paste of brown sugar and orange juice and spread it on, I attached pineapple slices with cloves, and poured one can of ginger ale in the bottom of the pan, and baked according to the directions on the ham.

Itook as much ham as I could get off the bone for other uses and then placed the bone in a pot of water(with one cut up onion and one cut up carrot and a spoonful of refrigerated minced garlic) and simmered it for a little less than two hours. IThen I pulled the bone out and let it cool. I strained the vegetables out of the
cooked stock and threw them out.

When cooled, I cut the ham off of the bone, into very small pieces, and I also added some leftover ham that I cut up. INTO the strained stock. I added
some pearled barley
some minced garlic
some ketchup
worcestershire sauce
some Amish relish (I think it is zucchini relish)
the juices that were in the bottom of the pan I cooked the ham in (it was not at all fatty, but was very liquidy.
spices: celery salt, pepper, parsley, thyme, chopped celery and chopped onions
and some TANNA's Garamasala (a spice mix that I bought at a Garlic Festival)
one can of GLORY seasoned great northerm beans 15.5 ounces
one can of GLORY tomatoes, corn and okra 15.5 ounces

Simmered on the stovetop until the barley was cooked through.