Unstuffed Cabbage Casserole

The taste of this casserole can be compared to stuffed cabbage, but it is made in a more convenient layered method, and baked in the oven, or in a crockpot.

Unstuffed Cabbage Casserole

8 c. finely shredded green cabbage (about 1/2 a large head)
1 medium onion, minced/chopped
1/4 c. olive oil
2 lb. ground turkey
2 garlic cloves, minced/pressed
1 t. oregano
1 t. marjoram
1/4 t. black pepper
3 c. brown rice, cooked
1 can (10-3/4 oz.) tomato soup
1 can (15 oz.) crushed tomatoes
1 can (10-3/4 oz.) cream of celery soup
2 soup cans water

Heat oven to 350°. Or, get out your crockpot.

In large frying pan, cook and stir cabbage and onions in olive oil over medium heat for 10 minutes, or until tender.

Mix with cream of celery soup in medium sized mixing bowl. Add salt to taste.

Brown ground turkey in pan, add seasonings; mix well.

Stir in rice, tomato soup, crushed tomatoes and water until well blended.

Layer 1/2 of the cabbage mixture and 1/2 of the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover with foil. Bake 1 hour or until heated through.

NOTE: Alternately, this can be made in a crockpot, as I did here, and simmered on low for 1 hour.

Grandma's Ham & Bean Soup

Grandma Dorton was a wonderful cook. She kept things simple, and yet, they were always the most fabulous meals. This was one of my favorites...

Ham & Bean Soup

1 lb. dried navy beans -OR- dried great northern beans
16 oz. ham –OR– turkey ham, cubed
1/4 of a medium onion, minced fine
2 c. baby carrots, sliced (like about 2 handfuls, or 3 regular carrots)
1 or 2 stalks celery, sliced
8 to 10 c. water
2 chicken bouillon cubes
1 beef bouillon cube
1 t. marjoram
1/2 t. garlic powder
2 T. brown sugar

1. Be sure to soak dried beans in water over night. If you skip this step, it will take your soup A LOT longer to cook.*
2. Drain water off of soaked beans. Pick out any "ugly" or discolored beans and toss them in the garbage.
3. In large stockpot, combine all ingredients, except for brown sugar.
4. Bring to a boil, then simmer for 1 1/2 hours, stirring occasionally, until beans are tender. Add brown sugar, and stir very well. (If you were to add the brown sugar too soon, it could cause beans to burn on bottom of pot.)
5. Serve with Simple Soda Bread.

* NOTE: Dried beans quick-fix:
If you didn't soak your beans overnight, please follow these instructions, and you will still be able to use them: Put beans in large stockpot, cover with water, bring to a complete rolling boil for 10 minutes, then cover and allow to sit for one whole hour.

Simple Soda Bread

This is a very quick and easy way to make a dense and hearty bread which goes very well with soups and stews.

Simple Soda Bread

1 c. whole wheat flour
1 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
4 T. butter
1 egg, beaten
3/4 c. buttermilk
2 T. brown sugar
1/2 c. golden raisins

1. Heat oven to 375˚.
2. In medium mixing bowl, stir together dry ingredients.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Add egg, buttermilk, brown sugar, and raisins; stir together.
5. Place dough in buttered 8-inch cake pan, or pie plate.
6. Bake at 375˚ for 30 to 35 minutes until golden.

Thumper welcomes the warmer weather...

Thumper looks out the screen door with the window glass raised...sniffs the air...

He is somewhat indifferent to the digital camera...

POLL: What do you put on your steak?

Okay, I know the "A-1" vote was from Casey...and I was one of the "salt" votes...but what about the "other" votes? Anyone want to share their favorite steak rub or sauce?

I have tried a number of store-bought steak marinades and rubs, but most of them are crap, in my opinion. For instance, McCormick brand has their line of "Grill Mates" products, but the Montreal Steak Marinade tastes like chemicals. Really, it was awful. I think we had tried the Mesquite on some chicken, too, and didn't care for it, either.

For me, I think simple is better, which is why I voted for "salt".

Any comments?

Almond Coffee Cake

My mom used to make this for Christmas every year. She'd make an almond one to keep at our house, and she'd take a prune-filled coffee cake over to Grandma & Grandpa Dorton, so that they'd have it for breakfast on Christmas morning. I just made one of these to take to our friends' house, and...damn, I'd forgotten how amazing this is!!! You really need to try this recipe, I'm tellin' ya.

Almond Coffee Cake

1 pkg. Pillsbury Hot Roll Mix
1 t. cardamom
1 can (12 1/2 oz.) almond filling (I use Solo brand)
4 T. butter, melted

1. Heat oven to 375˚.
2. Make roll mix according to directions.
3. Roll out dough into large rectangle. (The size will depend on how you want to shape your coffee cake. My mom just made a large crescent shape and placed it on a foil-covered cookie sheet. But my preferred method is to roll it out much longer than it is wide, and set it into a Bundt pan.)
4. Melt butter in medium glass bowl (or other microwave-safe bowl); stir in almond filling; mix very well.
5. Spread almond mixture onto dough, leaving a 1-inch border.
6. Start rolling up dough—slowly—at long edge, press seam to seal.
7. If using a cookie sheet, be sure to tuck ends under so they don't ooze.
8. If using a Bundt pan, try to wrap the dough around to create an even distribution within the pan.
9. Allow to rise, for 30 to 60 minutes in a warm place, until dough doubles in size.
   
10. Bake at 375˚ for 30 to 35 minutes—keep an eye on it so that it does not over-brown.

NOTES: You can change this recipe to suit your own taste by using any of the other flavors of filling that Solo makes, such as apricot, prune, raspberry, or poppyseed.

If using poppyseed filling, be sure to add 1 cup of sugar to the filling, or else it will be very bland tasting.


If using apricot or raspberry filling, do not melt the butter and mix it into the filling; instead, just use softened butter to smear over the dough, then add a layer of the fruit filling on top of the butter.

Throw a steak under the broiler!

Okay, so it's not quite grilling weather yet, but when the carnivore in me demands steak, I must acquiesce. The correct indoor steak cooking method is the broiler.

Just call me "T-bone"

There are many satisfactory cuts of steak, and I enjoy them all for different reasons, but I have to say that the porterhouse or the smaller T-bone rank as my favorites. A close second favorite of mine is the ribeye; although not as cool of a nickname. [Seinfeld reference]

Here are some useful links, in case you are interested in studying cuts of meat:
Beef Basics
Beef Cuts 101
About.com's America's Most Popular Steaks


Steak under the broiler

steak(s)
broiler pan (most standard baking pans literally can't take the high heat of a broiler—look at the pan to see if it is qualified for temperatures over 450˚)
aluminum foil (optional)
salt
pepper
garlic powder
onion powder
sliced fresh mushrooms
2 T. butter
celery salt

1. Cover your broiler pan with aluminum foil, if you want to save some clean-up time; but, this step is entirely optional.
2. If you are using a less-expensive cut of meat, you may want to tenderize it with your kitchen/meat hammer. (see reference: Useful Tools: Meat Tenderizer Hammer)
3. To prep the steak(s), apply your chosen seasonings, and pat them into the surface of the steak a little. Be sure you season both sides!
4. Plop the steaks on the broiler pan and place it in the oven. (NOTE: I do not pre-heat my broiler pan for obvious safety reasons.)
5. Set the broiler on "high" and set the timer for 4 minutes for thin steaks, and 7 minutes for thicker cuts.
6. Meanwhile, melt the butter in a frying pan, throw in the sliced mushrooms, and douse them with some celery salt. Sauté them until they the color changes and they no longer look white.
7. Flip the steak(s) when the timer goes off, then set it again for a minute less—the second side will probably cook a little quicker.
8. You can just guess, or you can cut into one of the steaks at the thickest central point to determine if it is done to your satisfaction.
9. Serve with mushrooms and enjoy!

NOM! NOM! NOM!

random amusements

Friday the 13th got me, sorta…

I was planning on making lemon chess pie—for the first time ever—and while transporting my crust to the fridge to chill while I combined the filling ingredients, I tripped on my slipper and almost fell.

The tart pan went flying and although I caught it in one hand, it is the pan with the lift-out bottom, so the whole thing just toppled to the floor.

Much swearing. Stupid slippers!

Bravely, I looked in the pantry but there was no more Jiffy pie crust mixes so I gave up on the lemon chess pie. However, I still had some reserved dough because the Jiffy mix makes two 9-inch crusts, and the tart pan isn't big enough to utilize the entire amount of pie dough.

What to do…what to do…

My (brilliant) idea was to make two little tiny pies, using my grandma's mini pie dishes. So I rolled out the dough and fit them into the pie plates. Filling? Hmmm…

Casey loves chocolate, and we've sorta been on a nutella kick, so I combined a leftover partial box of cook & serve chocolate pudding with a little milk and mixed in about, I dunno, maybe a tablespoon of nutella. Filled the deeper pie dish and popped it into the oven, which was still heating to 325˚. Set it for 20 minutes, having no idea how long the pudding would need to cook in the oven. Guess and check.

Meanwhile, I started on my other mini pie, which I had decided would be strawberry. Grabbed a small sauce pan and dumped about 1/4 cup of strawberry jam into it, 6 or 7 frozen strawberries, and a little water. Cooked to thaw out the berries, blend in the jam, and boil it down. Added a smidge of flour to thicken it. Poured into pie crust. Set it aside.

Then I began working on my next project: almond coffee cake. Recipe to follow tomorrow, because I actually have to jump in the chowder* right now. Sorry!

BTW, the chocolate pudding pie took a total of 35 minutes, and after the first 20, I had to turn the oven up to 400˚. Then the strawberry pie went in for a total of 25 minutes. Both are cooling, and look to be setting up well.






NOTE: "jump in the chowder" = take a shower

Hawaiian Pizza

When I met my husband, he was living downtown Chicago in a 6,000 sq. ft. loft with two roommates, and drove a black A4...then I transplanted him to the 'burbs and he traded in his A4 on a Dodge pick-'em-up truck... Tee-hee! He and Jack and Dan used to order Hawaiian pizza from a place called Ogie. The pizza I made tonight is just as good, he says, and it probably won't last until the end of the Hawks game tonight.

Hawaiian Pizza

1 box Jiffy pizza crust mix
1/4 to 1/2 c. BBQ sauce (your choice)
6 oz. ham, chopped
3 slices canned pineapple, chopped
8 oz. (2 cups) mozzarella, shredded

1. Mix crust according to package instructions.
2. Flatten and fit dough onto your 14" pizza pan.
3. Pre-bake crust for 4 or 5 minutes, just until it begins to "puff up" a little; remove from oven.
4. Slather crust with BBQ sauce, and then apply toppings.
5. Cover with cheese.
6. Bake at 425˚ for 15 to 20 minutes, checking doneness at regular intervals until the cheese is melted to your liking. (I like it a tiny bit browned! Yum!)
7. Cut and serve.

I'm getting anxious!!!!


Ahhhh....done!!!!

Feelin' Crabby...

Some people object to packaged imitation crab meat, but personally, I love the stuff. This is a simple dinner that does not take a lot of time and effort. And it tastes good. You really cannot go wrong with butter and bacon, you know.

Crab-Bacon Pasta

4 slices turkey bacon, chopped
2 T. butter
2 T. flour
3 c. milk
1/2 package imitation crab meat, chopped
1 clove garlic, minced/pressed
2 T. lemon juice
1/2 c. parmesan
1/2 box farfalle (bowtie pasta), cooked
salt and pepper to taste

1. Sauté bacon in large frypan; add butter.
2. Once butter is melted, add flour and mix well.
3. Gradually add milk, stirring constantly.
4. Stir in crab meat, garlic and lemon juice; add parmesan.
5. Simmer to thicken; add more milk if it gets too thick or lumpy.
6. Serve over bowtie pasta.
   

Too Darn Easy...

This dinner is so easy, I don't know if it really even counts as "cooking." I was thawing a package of ground turkey, wondering what to do with it, when my husband suggested Sloppy Joes for dinner. Brilliant!

Sloppy Joes

1 lb. ground turkey
1/3 of a large onion, minced
1 T. butter
2/3 to 3/4 c. BBQ sauce (your choice)
1/2 c. water
bread or hamburger buns

1. In large skillet, sauté onion in butter until slightly browned. Remove from pan and set aside.
2. Place ground turkey in pan and cook until browned.

3. Add onion back in, along with BBQ sauce and about half a cup of water. Mix well and allow to simmer—to soften onions and blend flavors—until some of the water evaporates.
4. Serve on buns with tater tots on the side (a better/healthier choice than potato chips or French fries, believe it or not).

GONE!

random amusements

The first flower of spring!

A little blurry, yes, but this is the first little bloom that has come up in my front flower bed. It's a viola, which is one of my very favorite flowers. Isn't it adorable?

Violas and pansies always look happy, in my opinion. It's hard for me to look at a viola or pansy and not smile. So I just thought I'd share this little bit of spring with you.

I hope it makes you smile too.

"Christmas Bars"

My dad and his brothers looked forward to these bar cookies every year at Christmas. Despite the name "Toffee Squares" they neither contained toffee, nor were cut into small squares. So they started calling them "Christmas Bars". Sticking with tradition, I make these for the holidays, and sometimes a batch for Kevin on his birthday…which is coming up, in fact!

Chocolate Toffee Squares (a.k.a. Christmas Bars)

1 c. butter (2 sticks)
1 c. brown sugar
1 egg
2 t. vanilla
2 c. flour
12 oz. chocolate chips
1/2 c. chopped nuts (optional)

1. Beat butter and brown sugar together until fluffy. Add egg and vanilla; beat well.
2. With mixer, beat in 1 cup of flour; then stir in a cup of flour by hand.
3. Spread evenly into UNGREASED 9x13 baking pan.
4. Bake 15 minutes at 350˚.
5. Melt chocolate and spread over baked crust.
6. Sprinkle with chopped nuts, if desired.
7. Cut bars while chocolate is still warm.

Polish Stir-Fry

I gave this a funny name because I didn't know how else to describe it. If you want an easy and quick meal, this one is definitely for you.

Polish Stir-Fry

1 pkg. Skinless Turkey Sausage (or Polish Kielbasa), cut into bite-sized chunks
1/2 head cabbage, chopped/shredded
1/2 Vidalia onion, chopped
1 clove garlic, pressed/minced

1. In a large skillet, sauté onion until it starts to look clear, then add cabbage. Sauté until cabbage begins to brown.
2. Add sausage chunks and garlic; continue cooking until meat is warmed through (you don't need to cook it; maybe just brown it a little).
3. Serve with fresh sliced apples on the side. And a big glass of milk, which somehow finishes the meal just perfectly.
   

NOTE: I have tried adding other ingredients to this recipe, and it's best when it is kept simple, as listed above. However, I will grant you permission to adapt it to suit you own taste...

random amusements

Do you have a favorite coffee mug? Do you have a few that only you are allowed to use? Do you cry if one breaks?!

Coffee mugs

Does it seem like morning comes too fast? Did you stay up late reading last night? Are you almost too tired to drag your ass out of bed today? Is it foggy and raining where you are, too?

Am I ever going to quit with the questions?!

Ah, you just need a cup of coffee. Don't worry about it. Drink your coffee.

I have several "favorite" coffee mugs. I keep them segregated from the everyday coffee mugs. Seriously, they have their own shelf in the cabinet above the coffeemaker. I admit it: I'm selfish with my coffee mugs. Like the child who wants the bite of food off of your plate instead of his/her own, I would want to use the coffee mug I just gave you, should I be foolish enough to decide to share. Can't help it…take it or leave it, that's the way I am.

But I will share that big pot of coffee I just made. No problemo. Have all the coffee you want. Just not in MY mug. None of them.

I'm really not a possessive person. I just have this weird quirk about my mugs.

There are several in the regular drinkware cabinet that you can choose from, however. Nice ones, too. A pair from a Florida restaurant called "Shells" with a colorful logo on the front. Two Starbuck's mugs that I pilfered from a previous job place (company folded, so it's irrelevant; plus, the statue of limitations has passed!) There are two clear cobalt Starbuck's mugs that I'll allow you to use, too. And we have a set of standard white mugs that came with a set of dishes, I think…?…they may be Stonewall Kitchen ones, so those are good quality mugs. I don't know why you'd have to use one of MY mugs. *rolls eyes*

Don't worry about it—just drink your coffee…

Here are some photos:

There's a Swede in my kitchen…

…it's me. I'm part Swedish, from my dad's mother's side of the {dysfunctional} family.

When Amy passed away, she left behind a green index card file box that contains many decades of collected recipes; some from her own Swedish mother, and many that she just accumulated from newspaper clippings. Uncle Kevin has located this file box—which is now in my possession—and I am very carefully looking through it.

Although she was not necessarily the warmest person around, Amy did make the best blueberry pie EVER. Her spritz cookies at Christmastime were also very yummy; and, don't forget the 'famous' Chocolate Toffee Bars, known to my dad and his brothers as "Christmas Bars."

From my childhood, I recall going to her house at Easter, where she always made this cake that looked like a bunny…don't know if I care to replicate that one, as it was….ah, what's the right word?…not bad, just…gimmicky? I dunno, perhaps the locusts nextdoor would be amused by it? In which case, you may see bunnycake photos here early in April…

The only other thing I can specifically remember about her cooking—remember, we were never close—was her roast beef, which was very tasty. And I know the secret to that one, so I'll have to share that with y'all later.

"Y'all"….hmmm, doesn't sound very Swede, huh? Are there rednecks in Sweden, I wonder? Sounds like a joke: what do you call a Swedish redneck? LOL. I'll have to ask Anders Eriksson about that one when he comes over to help me with landscaping this summer… ((inside joke/hockey reference))

Enjoy the photos…more to follow, along with recipes as I test them.