Iroquois Stew

This is a re-post, but I have a bunch of new photos, so I wanted to share them with you. Plus, I made mashed potatoes using buttermilk, and they were spectacular!

Iroquois Stew

1 lb. round steak, cubed
1 lb. boneless skinless chicken thighs, cut into chunks
1 lb. pork loin roast, cubed
2 T. cooking oil
1 large sweet onion, diced
1 c. baby carrots
2 stalks celery
2 c. chicken broth
1 beef bouillon cube
1/4 t. ground allspice
2 bay leaves

Heat oil in pressure cooker (no lid); add onion and cook until it turns opaque.

Next brown pork and beef in oil (with lid off)...


Add chicken...


Add carrots, celery, allspice, bouillon, and bay leaves...

Add chicken broth and enough water (if needed) to cover meat, but do not fill pressure cooker more than 2/3 full.

With heat on medium, bring contents to a low boil.

Put lid on pressure cooker and heat to bring up pressure. Allow to cook for 35 to 45 minutes at full pressure.
At end of time, turn off heat and carefully move pot to sink for a quick-cool in cold water. (i.e. set it in an empty sink and run cold water over it until pressure releases.)
Move pot to stove and carefully remove lid. Stir the stew gently to break up the meat a little.

Find and pick out those bay leaves!

I like to serve this over mashed potatoes, or over a nice big baked potato—it makes a lovely impression on the plate.


Mashed Potatoes with buttermilk and cheddar...


NOTES: Using the pressure cooker results in the best blending of flavors, in my opinion. But, you can make it in a Dutch oven, or crock pot, if you would rather. DO NOT add garlic to this recipe—it will come out bitter.

Serbian Bread II

Round 2 with a more complex recipe that has more ingredients.

Serbian Bread II

1 c. milk
1/2 stick butter
1 pkg. active dry yeast
2 T. sugar
5 c. flour (+ more for shaping)
1 c. sour cream
1 egg
1 t. salt
1/4 c. canola oil (or vegetable oil or olive oil)

1. Scald milk and butter in small saucepan, or in microwave; allow to cool.
2. Add yeast and sugar to warm milk (make sure it is not too hot or it will kill the yeast); allow to stand 5 minutes.

3. Measure 5 cups of flour into a large mixing bowl. Stir in yeast mixture.

4. Stir in remaining ingredients.

5. Mix well.

6. Allow to rest for about 10-15 minutes.
7. Knead for 10 minutes.

8. Place dough in bowl with oil; turn to coat dough. Let rise in bowl until doubled. (about 45 minutes)

9. Heat oven to 350˚. Punch down dough and shape into loaf in desired baking pan. (I used a large loaf pan but you can also make this in a round casserole dish, if you choose.)
10. Bake 60 minutes until crust is a nice golden brown.

Serbian Bread I

I had a Serbian grandma, and I would have to say that she was the main cooking influence in my life. This is not actually her bread recipe, but it makes me think of her, and it's just really good bread.

Serbian Bread (simple)

1 c. warm water
1 pkg. yeast
3 1/2 c. flour
1 1/2 t. salt
1 T. shortening

1. In a large mixing bowl, stir yeast into warm water.
   
2. Add the rest of the ingredients; mix to form dough.
3. Cover and let rise until doubled (about 1 hour).
4. Punch down, shape into desired loaf shape in a buttered pan; allow to rise again. (about 30-45 minutes)
5. Bake at 350˚ for 40 minutes, or until crust is nicely browned.
   

This bread has a thick, hearty texture and is great for sandwiches.

Chicken Soup with K'Nobbles

Okay, there's a story behind this one.

Casey's mom makes a beef stew with egg dumplings that she calls "knerts". It's not like the word "knife" where the "k" is silent, either; you pronounce the "k"....and the "n". "Ka-nerts." Got it?

So, now tell me how long you think you're gonna remember that. Cause I never do! When I'd ask about the dumplings, I could NEVER remember the word "knert". Instead, I said, "ka-nobbles". Being a cook, an English major, and having a silly side myself, I found it hard to understand why I could not recall this particular food-related nonsense word.

"Knert," upon being searched, appears to be linked to Norwegian, Hungarian, or Russian language. IF that's a correct spelling.

In a strange twist of irony, Casey's mom is from Norway, Iowa.

Anyhow...the dumplings. I have been intending on making these egg dumplings despite a serious flour-and-water dumpling failure in my past. (feels shame) On Monday, I wanted chicken soup and had some thawed-out chicken thighs in the fridge waiting for me. And that's when the soup began...

Chicken Soup with Homemade Egg Noodles (a.k.a. K'Nobbles)

8 to 10 boneless, skinless chicken thighs, cut into chunks
1/2 medium onion, chopped
3 stalks celery, chopped
2 T. olive oil
1 c. carrots, sliced
6 c. water
2 chicken bouillon cubes
seasonings: garlic powder, marjoram, parsley flakes, poultry seasoning

K'Nobbles:
3 large eggs
1 1/2 c. four, + extra for shaping
1/2 t. salt

1. Cook celery and onion in olive oil in a large pot.
2. Add chicken when the onion starts to brown; continue to cook.
3. Add carrots, water, bouillon and seasonings. Simmer while you mix up the k'nobble dough.
   
4. Break eggs into a small mixing bowl; add salt and flour. Stir to combine. It'll be a sticky mixture, but that's fine.
   
5. Turn up heat under soup, but not to a full boil, just make sure it's about at a low boil or close. You don't want there to be too much action in the pot or the noodles might break up.
   
6. With a fork, pull a glob of the egg mixture out of the mixing bowl and put it on a flour-covered cutting board. Dust the egg dough with flour to make it easier to work with, and flatten it out onto the cutting board.
7. Cut it into strips (as thin or as wide as you like) and drop them into the soup. Let them sit for a few seconds before you stir them in.
8. Continue until you've used up the dough, or you are just plain sick of standing there. I don't know how long you can store that dough, though, cause it has raw egg in it. Probably should just use it up, huh?
9. Allow soup to simmer until k'nobbles have plumped up and look like they are done. Try one!

bag 'o thawed chicken thighs...


about this many carrots...


Just accept the fact that you are going to make a mess, and swear that you'll clean it up...

Artichoke-Parmesan Dip

I got this recipe from my friend (and neighbor) Julie Spaghetti. It's super easy and yet tastes fabulous. Thanks, Jules!

Artichoke-Parmesan Dip

2 cans artichoke hearts, drained
2 c. grated Parmesan
2 c. light mayo
2 T. lemon juice

If your artichoke hearts are not already quartered, chop them up a little:


Mix in mayo and Parmesan:

Spread in a shallow baking pan (I used an 11x7, but you could put this in a 9x13 pan, too), and bake at 375˚ for about 15 minutes. I let it go a little bit longer to get a lightly browned cheesy crust on top. This was absolutely delicious!


NOTES: I had thought about adding either crushed garlic or garlic powder, but when Julie Spaghetti made it, it was so good that I didn't want to screw around with the flavor. So I left it alone. We took it to a Super Bowl party, and came home with an almost-empty pan.

I also thought that this would make a great hot sandwich spread...like for roast beef or maybe even turkey...on some of my homemade rye bread...mmmm....

Gripe Of The Day

Don't put salad dressing on a taco salad!

Yeah, it's called a "salad" but you spoil the whole taco effect when you slather it in Ranch dressing.

I'm sorry, but I really have to stick to my guns on this one, friends and neighbors. You can put as much taco sauce and sour cream as you want on top, but leave the salad dressing in the fridge. You can thank me later. Now go and eat your taco salad...

random amusements

I just saw these in the Solutions catalog, and I think I might have to get the little dessert cup ones...they are just too damned cute! They'd be so great for a party, wouldn't they?!!!


LINKS:
Tasting Forks & Tray
Blossoms & Tray

NOTES:
If you go to amazon.com and search for "Rosseto Liteware," you will find a ton of other items.




p.s.
Yes, I am the catalog queen! LOL!!