1 package corned beef
12-16 oz dark beer
12-16 oz beef broth (or water and 2 beef boullion cubes)
4 cloves garlic, minced
6 stalks celery, chopped
1 lb carrots, chopped
4 LARGE baking potatoes, cleaned and chopped
1 medium head cabbage, chopped
1 large onion, chopped
In a large crock pot, place 1 chopped potato on the bottom
Lay corned beef over top, and seasoning packet
Add garlic, celery, carrots and onion
Add remaining potatoes and cabbage
Add all liquid and boullion cubes
Season with salt and pepper to taste
Slap lid on
Turn on around 10 or 11am at low, to serve by 7pm.
Enjoy!!!
Tuesday, March 17, 2009
Monday, March 16, 2009
Fresh, easy mayo...
Mayonnaise is *so* easy to make, it's hard to believe anyone would honestly buy it unless you're making HUGE batches of stuff for a party. This is so much healthier for you, not to mention easier on your budget - and it only takes about 5 minutes!
The one thing to note is at the very last portion of this recipe: Do not keep for more than a week. Because this does not have preservatives, this will not keep safely past the 1 week mark. Also, as this is an emulsion, it won't freeze very well - thus the small portion yield. But - it's really great to do, and if you don't use Mayo very often, it's a great thing to do Sunday night after you've planned the week's meals.
Yield: 1.5-2 cups
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard OR
1 tsp mustard
4 to 5 teaspoons lemon juice or white champagne vinegar
1-1/2 cups olive oil
4 tsp hot water (to help pasteurize the egg yolks)
Beat yolks, salt, mustard, and 1 teaspoon lemon juice in food processor and blend
Add about 1/4 cup oil, drop by drop, beating vigorously all the while
Beat in 1 teaspoon each lemon juice and hot water
Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while
Beat in another teaspoon each lemon juice and water
Add 1/2 cup oil in a very fine steady stream, beating constantly
Mix in remaining lemon juice and water
Slowly beat in remaining oil
If you like, thin mayonnaise with a little additional hot water
Cover and refrigerate until needed
Do not keep longer than 1 week
The one thing to note is at the very last portion of this recipe: Do not keep for more than a week. Because this does not have preservatives, this will not keep safely past the 1 week mark. Also, as this is an emulsion, it won't freeze very well - thus the small portion yield. But - it's really great to do, and if you don't use Mayo very often, it's a great thing to do Sunday night after you've planned the week's meals.
Yield: 1.5-2 cups
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard OR
1 tsp mustard
4 to 5 teaspoons lemon juice or white champagne vinegar
1-1/2 cups olive oil
4 tsp hot water (to help pasteurize the egg yolks)
Beat yolks, salt, mustard, and 1 teaspoon lemon juice in food processor and blend
Add about 1/4 cup oil, drop by drop, beating vigorously all the while
Beat in 1 teaspoon each lemon juice and hot water
Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while
Beat in another teaspoon each lemon juice and water
Add 1/2 cup oil in a very fine steady stream, beating constantly
Mix in remaining lemon juice and water
Slowly beat in remaining oil
If you like, thin mayonnaise with a little additional hot water
Cover and refrigerate until needed
Do not keep longer than 1 week
Friday, March 13, 2009
Amazingly simple chicken noodle soup
Time: about 30 minutes
Yields: about 8 large servings
1 whole rotisserie chicken
2 quarts water
2 chicken boullion cubes
4 cloves garlic, minced
1 long fresh rosemary twig
1 Tbsp fresh thyme, minced
1 Tbsp fresh oregano leaves, minced
1 large yellow pepper, minced
3 large carrots, peeled or chopped
6 medium celery stalks, chopped
4 c uncooked pasta
Salt and fresh cracked pepper to taste
Debone and strip rotisserie chicken completely, removing skin (reserve the bones for stock if you wish)
Bring water to a boil
Add herbs, garlic, and boullion cubes
Cook on medium high about 5 minutes
Add carrots and celery and let cook about 10 minutes
Add chicken and noodles
Let noodles cook to al dente and season with salt and pepper
Serve and enjoy!
Yields: about 8 large servings
1 whole rotisserie chicken
2 quarts water
2 chicken boullion cubes
4 cloves garlic, minced
1 long fresh rosemary twig
1 Tbsp fresh thyme, minced
1 Tbsp fresh oregano leaves, minced
1 large yellow pepper, minced
3 large carrots, peeled or chopped
6 medium celery stalks, chopped
4 c uncooked pasta
Salt and fresh cracked pepper to taste
Debone and strip rotisserie chicken completely, removing skin (reserve the bones for stock if you wish)
Bring water to a boil
Add herbs, garlic, and boullion cubes
Cook on medium high about 5 minutes
Add carrots and celery and let cook about 10 minutes
Add chicken and noodles
Let noodles cook to al dente and season with salt and pepper
Serve and enjoy!
Tuesday, February 24, 2009
Summer Feast
This goes great with the pesto from my last post... Enjoy!
serves about 8 people
1 Tbsp olive oil
1 Tbsp butter
3 chicken breasts, thawed and cut into small strips
2 bell peppers (I prefer one red and one yellow)
1 lb asparagas, chopped into 1" pieces
1 lb zucchini, chopped into 1" long pieces, and quartered
2 tsp kosher salt
2 tsp pepper
1 lb ravioli (I like spinach and cheese ravioli) cooked and drained
1/2 c pesto sauce
In a 14" wide sautee pan, heat olive oil and butter to medium-high heat.
Cook chicken til just done.
Add peppers and asparagas (reserving tips).
Sautee for about 6 minutes, moving fairly constantly in pan.
Add zucchini, asparagas tips and season.
Cook another 2-3 minutes.
Add ravioli and pesto sauce.
If necessary, add up to 1/2 c of reserved pasta water.
Mix completely and serve.
serves about 8 people
1 Tbsp olive oil
1 Tbsp butter
3 chicken breasts, thawed and cut into small strips
2 bell peppers (I prefer one red and one yellow)
1 lb asparagas, chopped into 1" pieces
1 lb zucchini, chopped into 1" long pieces, and quartered
2 tsp kosher salt
2 tsp pepper
1 lb ravioli (I like spinach and cheese ravioli) cooked and drained
1/2 c pesto sauce
In a 14" wide sautee pan, heat olive oil and butter to medium-high heat.
Cook chicken til just done.
Add peppers and asparagas (reserving tips).
Sautee for about 6 minutes, moving fairly constantly in pan.
Add zucchini, asparagas tips and season.
Cook another 2-3 minutes.
Add ravioli and pesto sauce.
If necessary, add up to 1/2 c of reserved pasta water.
Mix completely and serve.
Best Pesto EVER!
My husband calls this the Elvis Pesto - as in, the King of Pestos... Even though there isn't a banana, a slice of bacon or a drop of peanut butter anywhere near it. But, I have to say, it's the best pesto I've ever made, and that's saying something. The secret? The aged gouda - I kid you not, it's the best stuff ever.
yields about 1 c pesto
5 cloves garlic
1/2 c toasted pine nuts
1/4 c 3-yr-old aged gouda (you can get it at Costco)
3 fronds basil, all leaves
1 stick rosemary (about 4" long), stripped of leaves
1 c thawed spinach leaves, wrung in a cloth to dry out excess water
3 Tbsp parmesan cheese
2 tsp kosher salt
Olive Oil as needed
Blend together in a food processor until completely chopped.
Remove feeder from top of processor and, with processor running, drizzle olive oil into mix until just wet. Do not add too much!
Add to pastas, chicken, pork, or use as a spread on sandwiches or breads.
yields about 1 c pesto
5 cloves garlic
1/2 c toasted pine nuts
1/4 c 3-yr-old aged gouda (you can get it at Costco)
3 fronds basil, all leaves
1 stick rosemary (about 4" long), stripped of leaves
1 c thawed spinach leaves, wrung in a cloth to dry out excess water
3 Tbsp parmesan cheese
2 tsp kosher salt
Olive Oil as needed
Blend together in a food processor until completely chopped.
Remove feeder from top of processor and, with processor running, drizzle olive oil into mix until just wet. Do not add too much!
Add to pastas, chicken, pork, or use as a spread on sandwiches or breads.
Thursday, February 19, 2009
Rustic Tuscan Soup
This is my version of what the Olive Garden serves... My husband has stated several times that this is SOOO much better, it's not even funny.
Serves about 8 hungry people
1 Tbsp olive oil
1/2 lb thick-cut prosciutto, cut into small bits
4 cloves garlic, minced
2 lbs mild Italian sausage
5 lbs potatoes, small cubed
4 stalks celery, small diced
2 Tbsp Kosher Salt
1/2 gal water
2 cubes chicken bouillon
1 pint half and half
2 bunches Kale, de-veined and chopped
In a large stockpot, heat olive oil to medium high.
Add prosciutto and garlic and let cook over medium heat until meat begins to crackle
Add the sausage, breaking it up into small chunks
Cook until sausage is completely cooked through
Add potatoes, celery and salt
Add water and bouillon
Bring to a boil, and reduce to a quick simmer
Let cook until potatoes are just fork-tender
Add half and half and stir
Add kale and stir through
Cook another 5 minutes on medium heat
Serve with rustic bread.
Serves about 8 hungry people
1 Tbsp olive oil
1/2 lb thick-cut prosciutto, cut into small bits
4 cloves garlic, minced
2 lbs mild Italian sausage
5 lbs potatoes, small cubed
4 stalks celery, small diced
2 Tbsp Kosher Salt
1/2 gal water
2 cubes chicken bouillon
1 pint half and half
2 bunches Kale, de-veined and chopped
In a large stockpot, heat olive oil to medium high.
Add prosciutto and garlic and let cook over medium heat until meat begins to crackle
Add the sausage, breaking it up into small chunks
Cook until sausage is completely cooked through
Add potatoes, celery and salt
Add water and bouillon
Bring to a boil, and reduce to a quick simmer
Let cook until potatoes are just fork-tender
Add half and half and stir
Add kale and stir through
Cook another 5 minutes on medium heat
Serve with rustic bread.
Monday, February 9, 2009
Haluski
This is an old depression-era recipe from the Hungarians in my family. It’s extremely inexpensive, and can be served with practically any veggie you like to make a complete meal. This is actually a half recipe (we Hungarians are big eaters, with big families).
Serves 6-8 hungry people
5 lbs russet potatoes, peeled and washed
1 lb cottage cheese
1 lb bacon
½ c all purpose flour
1 egg
Dumplings:
Take 2 medium-large potatoes out of the 5 lbs and shred them.
Combine the shredded potatoes with flour and egg
Season with salt and pepper
Set aside
Chop bacon into ½ inch pieces and fry on medium heat
Bring 4 qts water and 1 Tbsp salt to a rolling boil
Chop remaining potatoes and place into boiling water
Drop dumplings into water, using large spoon to separate into about 1” balls
Cook until potatoes are tender and dumplings are done
Drain potatoes
Drain off bacon
Combine bacon, potatoes dumplings and cottage cheese
Season with salt and pepper and serve hot
Serves 6-8 hungry people
5 lbs russet potatoes, peeled and washed
1 lb cottage cheese
1 lb bacon
½ c all purpose flour
1 egg
Dumplings:
Take 2 medium-large potatoes out of the 5 lbs and shred them.
Combine the shredded potatoes with flour and egg
Season with salt and pepper
Set aside
Chop bacon into ½ inch pieces and fry on medium heat
Bring 4 qts water and 1 Tbsp salt to a rolling boil
Chop remaining potatoes and place into boiling water
Drop dumplings into water, using large spoon to separate into about 1” balls
Cook until potatoes are tender and dumplings are done
Drain potatoes
Drain off bacon
Combine bacon, potatoes dumplings and cottage cheese
Season with salt and pepper and serve hot
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