Fried Cabbage and an Original Recipe Contest Sponsored by Del Monte

2 Comments

Before I get to my recipe, some contest information for those of you who enjoy coming up with original recipes. This week I was contacted by Del Monte and asked to let my readers know about a Facebook contest they are having for an ORIGINAL recipe using their products. Here’s how to enter the Del Monte Crown the Cook Facebook Contest:

Like Del Monte on Facebook HERE

Click on the Like Button and access the Crown the Cook application

Click “Submit Recipe”

Complete the registration form

Upload your recipe photo and enter your recipe

Click “Submit”

Your recipe must use a Del Monte product ~ the list of all products you can use can be found HERE

If your recipe is selected as one of the top three finalists, not only will you win a year’s supply of Del Monte® products*, but Del Monte will send you and a guest on a four day trip to San Francisco to compete in a cook-off against two other fans!

 The grand prize winner will take home the title of Del Monte Cook-Off Champion, as well as thousands of dollars worth of professional cookware.

Official rules for the contest can be found HERE

If any of my readers are serious about entering, please let me know ~ it sounds like a great opportunity ~ a_recipe_a_day at yahoo dot com.

****************************************************************************************************************

On to my recipe ~ Fried Cabbage for St. Patrick’s Day.  Probably not something too many people like but I love it.  In fact, Mr. Meat Eater and the kids wouldn’t touch it with a ten-foot pole.  When I was growing up I loved creamed cabbage that my Mom used to make but I can’t make it as good as she did so I stick to the fried version.  Actually, it’s really sauteed.  I use butter but you can use bacon grease if you have some.   This isn’t really a recipe per se but just how I make it!

My Fried Cabbage

VIEW PRINTABLE RECIPE HERE!

1 cabbage, cut in half
3 tbsps butter
salt and pepper to taste

Slice the cabbage into thin slices and pull the slices apart.

Melt butter in large skillet. When melted, add the cabbage. Sprinkle with salt. Saute the cabbage until it cooks down and becomes lightly brown.

Place on a plate or in a bowl and season with pepper.

I only use a third of the cabbage at a time if I am making it just for me.

Makes 4-6 servings

Happy Cooking!

Advertisements

Pi Day!

5 Comments

Today is 3.14 which is pi so today is known as pi(e) day in the foodie/blogging world.

Those who follow A Recipe A Day on Facebook know that I have been craving banana cream pie so I thought it would be a perfect post for pi day ~ and it helped that I remembered to buy bananas.  A reader suggested a banana pudding pie and it stuck with me.

I was looking through a bunch of old cooking magazines last week and found one called Our Best-Ever Cakes and Pies by Southern Living.   While everything in it looks so good, I did find a banana pudding pie that used homemade pudding so I gave it a shot.  It wasn’t hard to put together but it did take some time.

As I suspected, one piece satisfied me and now I won’t want banana cream pie for another couple of years since I’m not really a fan of bananas.  Mr. Meat Eater, on the other hand, inhaled 2 pieces ~ he loved it!

Regular readers will know that I can’t cut a pie to save my soul so I will only show pictures of the whole pie before I make a mess of it, LOL!

Banana Pudding Pie

VIEW PRINTABLE RECIPE HERE!

1 (11 oz) box Nilla wafers
1/2 cup butter, melted
2 large bananas, sliced ~ I used 3
Vanilla Pudding ~ recipe follows
4 egg whites
1/2 cup sugar

Preheat oven to 350º. Put 30 Nillas aside.

In a food processor, process remaining Nilla wafers. Stir crushed wafers and melted butter together and firmly press on the bottom and sides of a 9-inch pie plate.

Bake crust for 10-12 minutes or until lightly browned. Remove to rack and let cool.

Arrange half of the banana slices over the bottom of the crust.

Prepare the vanilla pudding and put 3/4 cup hot pudding over the bananas and top with 20 of the reserved Nillas. Put 3/4 of the leftover pudding over the top of the Nillas and top with remaining banana slices. Put the rest of the pudding (about 1 cup) over the banana slices.

Beat egg whites at high speed with an electric mixer at high speed until foamy. Add sugar, 1 tbsp at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling making sure to seal edges.

Bake for 10 to 12 minutes or until lightly browned.

Remove from oven and let cool on rack for 1 hour. Crush remaining Nillas and sprinkle over top of pie.

Chill for 4 hours before serving.

Makes 8 servings.

Vanilla Pudding

2 cups milk
3/4 cup sugar
1/3 cup flour
2 large eggs
4 egg yolks
2 tsp vanilla

Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, for 8-10 minutes or until mixture reaches thickness of chilled pudding. Remove from heat and stir in vanilla. Use in banana pie immediately.

Happy Cooking!

Beef and Guinness Stew

5 Comments

I am 100% Irish and St. Patrick’s Day doesn’t really get me all excited.   My biggest pet peeve is that just because someone turns something green with food coloring doesn’t make it Irish and where did mint come from?  We never had green food unless it was naturally green like cabbage and mint was not even on the radar.  I understand getting into the spirit of the holiday but it just makes me twitch.  And no, I don’t like corned beef unless it’s in a reuben with a ton of sauerkraut.

Regardless of that, I DO like cooking with Guinness.  This recipe is similar to Irish Beer Stew which I posted in 2010 but this recipe is easier and tastes richer.  The beer really gives food a great flavor and goes so well with beef.   I added the button mushrooms just because I like them so you can leave them out if you aren’t a fan.  I like it with noodles and Mr. Meat Eater likes rice so I make both but serving with potatoes would be more authentic.  I’ve never been a big fan of stew but this is good and flavorful and perfect for your St. Patrick’s Day dinner or any time of year.  Serving it with Irish Soda Bread would be the icing on the cake.

Beef and Guinness

2 lbs lean beef stew meat
2 tbsps vegetable oil
2 tbps flour
1 pinch salt
black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
8 oz button mushrooms, cleaned, optional
2 cloves garlic, minced
2 tbps tomato paste
1 1/2 cups Guinness beer
2 cups chopped carrots
1 sprig fresh thyme
chopped fresh parsley for garnish, if desired

Mix together the flour, salt, pepper, and cayenne together. Dredge beef in flour mixture.

Heat oil in a Dutch oven over medium-high heat.

Add beef and brown on all sides. Add the onions, mushrooms, and garlic.

Stir tomato paste in a small bit of water and stir to combine. Pour into the pan and stir to blend. Reduce heat to medium, cover, cook for 5 minutes.

Pour in half the beer and as it begins to boil, scrape up the bits off the bottom of the pan. Pour in the rest of the beer and add the carrots and thyme.

Cover, reduce heat and simmer for 2 to 3 hours, stirring every now and then.

Taste and adjust seasoning before serving. Garnish with parsley if desired.

Makes 6 servings

Happy Cooking!

Adirondack Salt Potatoes

1 Comment

I have spent lots of time in the Adirondacks and have collected a bunch of cookbooks from the region.  I pulled them all out and one thing they all have in common is salt potatoes.  Just the name is enough to send my blood pressure even higher and my arteries harden but they are so delicious they are worth having once a year.

Mr. Meat Eater was smoking a slab of meat so I decided this was the perfect time for salt potatoes.  Up in the Adirondacks, I can buy the potatoes and salt all in one bag but down here I have to buy small potatoes (I used small yellow potatoes) and just throw in the salt.  They are served slathered in at least one stick of melted butter and any herbs you might want to throw in.  The insides of the potatoes become very creamy and delicious.

Any leftovers I cut up and make fried potatoes the next day but then I throw away any leftovers of those because they are so salty tasting by that time, they are almost inedible.  They are good to make for a barbecue and that is when we used to have them back in the day.

Mr. Meat Eater’s brisket rub remains a mystery.  He has a little book that he keeps all his concoctions in and I’ll be darned if I can find it.  I think he hides it.  This particular rub is a bit spicy for me but he loves it.  We serve it sliced up the first night and then make sandwiches with it the next day.  The rest goes in the freezer for another day.

Adirondack Salt Potatoes

VIEW PRINTABLE RECIPE HERE!

8 cups water
1 1/2 cups Kosher salt
3 lbs small red or white potatoes, leave skins on
1 stick butter
Fresh herbs, optional
Pepper

Bring salt and water to a boil in a large pot. When boiling, add potatoes.

Cook potatoes until tender ~ about 25 minutes or so but test with a fork or knife at 20 minutes.

Drain potatoes. Put the pot back on the stove over medium heat and add the butter. When the butter has melted, turn off the heat, add the potatoes, herbs and pepper. Toss the potatoes and serve immediately.

Makes 6-8 servings

Happy Cooking!

Chili That Even This Chili Hater Loves!!

5 Comments

It’s true ~ I hate chili.  Mr. Meat Eater, on the other hand, would eat it 5 times a week if I would make it.  It has taken me 32 years of wedded bliss to find a recipe that even I would eat and like and plan to make again!

The recipe calls for beer and I had some Guinness in the fridge so that’s what I used and it really gave the chili great flavor.  I only used one teaspoon of cayenne so that I could actually eat it and Mr. Meat Eater added more Tabasco because we all know that if food doesn’t make you sweat, it’s not nearly hot enough.

You will have to plan ahead a bit since this cooks for about 3 hours but it’s well worth it.

I found the recipe in the Southern Living 2011 Annual and I have never been steered wrong by a Southern Living recipe so I should have known it would be good.

Chili That Even a Chili Hater Will Love

VIEW PRINTABLE RECIPE HERE!

2 lbs ground beef ~ I used 85%
1 medium onion, chopped
3 to 4 garlic cloves, minced ~ I used 4 cloves
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer ~ I used Guinness
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper (Cayenne) ~ I used 1 tsp
1 tsp paprika
1 tsp hot sauce
Sour cream, cheddar cheese for toppings if desired

Cook beef, onion, and garlic in a Dutch oven over medium heat, stirring until meat is no longer pink. Drain well.

Combine meat mixture, beans, and next 11 ingredients in Dutch oven and bring to a boil.

Reduce heat and simmer 3 hours or until thickened.

Garnish with sour cream and cheese if desired.

Happy Cooking!

Garden Minestrone from Fresh from the Farmstand

3 Comments

Here is another recipe from Gooseberry Patch‘s Fresh from the Farmstand cookbook.  Don’t forget to sign up for my giveaway of a copy of this cookbook!  To enter, go to  THIS POST!  Entries on any other posts or on Facebook will not be counted!

I LOVE minestrone soup!  I also have a terrible habit of NOT reading a recipe through until I’m ready to start dinner.  I read the ingredients and that’s as far as I go.  I don’t see myself changing any time soon so I spend some time trying to figure out how I can change it up to work for me.  And that’s what happened with this recipe.  I didn’t start with dried beans so I used two cans of navy beans, rinsed.  My celery was so limp, I couldn’t stand to touch it so I threw it out and subbed fresh green beans.  Mr. Meat Eater refuses to eat anything with cabbage in it so I subbed spinach.  In place of the water used to cook the dried beans, I used chicken broth.  I also used 2 cans of diced tomatoes with the juice since tomatoes at this time of year are awful. I also threw in some oregano and basil. Soooooooo…same recipe?  I followed the recipe just using my substitutions.  You can make any recipe your own and this is just a good example of it.  This particular recipe is so good and that makes it easy to add your own ingredients.  My photo isn’t very good either, sigh ~ the white stuff is Parmesan which I have to have with minestrone.

The recipe was submitted to Gooseberry Patch by Kay Marone of Des Moines, Iowa.  Here is her recipe the way it is in the book.

Garden Minestrone

2 cups dried navy beans
10 cups cold water
2 to 3 tsps salt
1 tsp pepper
1 cup onion, finely chopped
1 cup celery, minced
1 clove garlic, minced
1/4 cup olive oil
2 1/2 cups tomatoes, diced
2 cups cabbage, shredded
1 zucchini, thinly sliced
2 cups ditalini, uncooked
1/4 cup chopped parsley

In a large soup pot over high heat, cover beans with water. Bring to a boil; boil for 3 minutes. Remove from heat; let stand for 1 to 2 hours. Drain; rinse beans well and return to pot. Add 10 cups cold water; bring to a boil. Stir in salt and pepper. Reduce heat to low, cover, and simmer for one hour.

Meanwhile, in a skillet over medium heat, saute onion, celery, and garlic in olive oil for 8-10 minutes or until onion is lightly golden. Add this mixture along with the tomatoes to the simmering beans. Bring to a boil, reduce heat, and simmer for another hour.

Stir in cabbage, zucchini, pasta and parsley. Simmer, uncovered, for 15 minutes, stirring occasionally.

Garnish with Parmesan, if desired.

Makes 8-10 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Spicy Black Beans and Rice and a NEW Gooseberry Cookbook Giveaway!

181 Comments

The Giveaway is now over!!!

A BIG thank you to all who have sent me good wishes regarding my bout with gout.  Yes, I still have it and am on my 3rd medication.  I HOPE this one does the trick!

A new Gooseberry Patch giveaway starts today ~ the cookbook is called Rush-Hour Recipes and I will be cooking from it this week!  Giveaway rules will be at the end of this post for a copy of this cookbook.

Mr. Meat Eater has spent lots of time in the Caribbean ~ probably at least as much as he has spent here with me.  He really loves Caribbean-type food, including beans and rice.  When I saw this recipe I knew he would love it because it doesn’t have bunches of what he considers objectionable veggies in it.  I made it today for his lunch and he loved it.   I’ll have to take his word for it because I don’t like beans and rice so I didn’t even try it.  I did have some leftover so I am going to freeze it and next week I will add a little chicken and make tortillas with it.

I used brown rice instead of white and petite diced tomatoes since that’s what I had on hand.  Other than that, I followed the recipe.

The recipe was submitted to Gooseberry Patch by Aubrey Nygren-Earl of Taylorsville, UT.

Spicy Black Beans and Rice

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
3/4 cup long-cooking rice, uncooked
1 1/2 cups chicken broth
1 tsp cumin
1/4 tsp cayenne
1/4 tsp garlic powder
1/8 tsp paprika
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can diced tomatoes

Heat the oil in a stockpot over medium-high heat. Add onion and garlic and saute for 4 minutes. Add uncooked rice and saute for 2 minutes. Stir in the broth and seasonings. Bring to a boil and reduce heat to low. Cover and cook for 20 minutes. Stir in the beans and diced tomatoes and cook for another 5 to 10 minutes until heated through.

Makes 8 servings.

VIEW PRINTABLE RECIPE HERE!

I have one copy of this cookbook to give away.  To enter the drawing please reply to this post and this post only.  For another chance to win the cookbook, please “LIKE” Gooseberry Patch on Facebook and let me know you have in your post.  If you have already “liked” them, just say so in your post.

The drawing will be held on December 23 and I will mail the cookbook after Christmas.   If I pick a winner and do not hear from the winner by December 27, I will pick a new winner.

Any questions, please send me an email ~ a_recipe_a_day at yahoo dot com.

Happy Cooking!