Search the Web

Book of the Month

Categories

November 2011
M T W T F S S
« Oct   Dec »
 123456
78910111213
14151617181920
21222324252627
282930  

Chicken Dumpling Soup:

This is what I made out of my chicken stock, it is a bit hardy but really wonderful to the taste buds and keep you warm!

1 ½ quart of stock (homemade is the best but store bought is perfect) A glug or two of olive oil 1 white or yellow onion diced 2 garlic cloves diced 2 carrot sticks diced 2 celery stocks diced Sprig or two of fresh thyme 1 bay leaf 1 12 oz. can of diced tomatoes 2 cups shredded chicken (from making stock?) if you don’t have some see below * Dumplings (see below)

Continue reading Chicken Dumpling Soup:

Chicken Stock from Leftovers

Shae and I bought a roasted chicken at the store the other night for an easy dinner, we did not finish it and there it sat.  I was going to have leftovers but never quite got around to it.  I really did not want it to go to waste so what did I do?  I made chicken stock out of it!  Didn’t hurt I had carrots and celery that I wanted to use up before they went bad too.

ready to stew for a while

This is an easy way to make homemade stock out of leftover chicken

Continue reading Chicken Stock from Leftovers

Pork Loin w/ Hard Cider Reduction:

Pork and apples are a classic and wonderful pairing.  I play with the idea but use hard apple cider to deglaze the pan and make a nice apple “sauce” I mean reduction.  It was not too sweet since a lot of the sugars have been fermented out.

with potato leek gratin

 I pan fried in a heavy skillet two thick cut boneless loin cuts that were seasoned with salt and pepper and some chili powder over medium high heat. Once done I pulled off the pan and let rest (tented foil over) then I added thinly sliced shallots

Continue reading Pork Loin w/ Hard Cider Reduction:

Potato and Leek Gratin

Last nights menu was pork loin with hard apple cider glaze with Potato and Leek Gratin.  I am going to focus on the gratin in this post and will post the pork loin in a later post. 

potato leek gratin

1 cup heavy cream 2 garlic cloves peeled and crushed lightly 2 Tbls. butter divided Spring of thyme plus some 2 leeks, halved and sliced really thin 1 ½ lbs potatoes thinly sliced (1/8th inch) 1 cup  grated Gruyere cheese salt and pepper

 Preheat oven to 350 degrees F.

Add cream, garlic and thyme sprig in a sauce pan,

Continue reading Potato and Leek Gratin

Oatmeal Cake with Broiled Topping

Oatmeal Cake with Broiled Topping *

1 1/2 cups water

1 1/2 cups milk

2 cup uncooked oats, quick cooking (not instant) or rolled

3 cups all purpose flour

2 teaspoon baking soda

2 teaspoon ground cinnamon

1/2  teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon cayenne

2 stick (8 oz) butter — softened

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs

2 teaspoon vanilla extract

Topping

8 tablespoons butter, melted

2/3 cup packed brown sugar

4 tablespoons milk

2/3 cup shredded unsweetened coconut

1 cup chopped walnuts or pecans

2 teaspoon vanilla extract

Bring water and milk to

Continue reading Oatmeal Cake with Broiled Topping

Baked Macaroni & Cheese with Spinach

Ah,,, Baked Macaroni & Cheese,,, another of those items I love to cook, and often do. The recipe changes every time I make Mac & Cheese. Depending on what I have in the house.

Start by bringing a huge pot of water to a swift boil. Now Salt to taste, this is one of few times I am liberal with the amount of Salt I use. Dump in 16 oz. of Elbow Macaroni (you can use other Pasta shapes, I do some times, however Elbow Macaroni is classic!) Cook your pasta about 7 or 8 minutes. The package will

Continue reading Baked Macaroni & Cheese with Spinach

Warm Brussel Sprouts with Bacon and Feta

This is a nice Autumn dish, serve it with Caraway Rye Bread to make a meal, or as a side dish!

 

Start by Medium Hard Boiling Six Eggs. Cool and remove shell. Cut eggs into 1/3’s and set aside.

 

The Sprouts!

 

Now rinse and remove outer skins and cut into 1/3’s about one pound of Brussel Sprouts.

Sweet Red Bell Pepper and White Onion.

 

Now cut up one large – ish White Onion and one Red Bell Pepper. Cut into pieces. You can use any combination of various colored Peppers, Onions, Shallots, etc…

Continue reading Warm Brussel Sprouts with Bacon and Feta