tag:blogger.com,1999:blog-216040842024-03-22T06:22:44.179-04:00Lindsey's Luscious"At that time, Antony Fortuny still suspected that part of the boy's mental deficiencies were due to his diet, which was far too influenced by his mother's French cooking. It was a well-known fact that the richness of buttery foods led to moral ruin and confusion of the intellect."
--The Shadow of the Wind, Carlos Ruiz ZafonJoy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.comBlogger871125tag:blogger.com,1999:blog-21604084.post-66543937837429615652018-01-14T19:20:00.000-05:002018-01-14T19:20:29.124-05:00Corny Game Night FoodIn 24 hours' time, we have gone from 50 degrees, to a foot of snow, back down to 13 below. Despite the winter madness, one must do something to stave off cabin fever, so I stoked the fire, turned on a space heater, left the kitchen tap trickling, and headed across town to play cards with some friends last night. I had a fun time playing a rummy-type game called Phase Ten. Like Monopoly, it takes FOREVER, so at 3am (still not having completed Phase Nine), we called it quits and declared the fellow in the lead the winner.<br />
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Of course, I never like to go to an event empty-handed, so I Googled “game night snacks” and I found this delicious-looking Pinterest favorite, bacon corn dip. It was easy to throw together and very tasty! I made a few changes based on what I had on hand, but it turned out well and was well-received by my fellow card sharps. I recommend this dish for your next informal gathering.<br />
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<b>Bacon Corn Dip</b> </div>
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(Source: Adapted from <a href="https://damndelicious.net/2014/07/14/bacon-corn-dip/print/">Damn Delicious</a>)</div>
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12 slices bacon </div>
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6 cups corn kernels, frozen, canned or roasted</div>
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1 cup diced onion</div>
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1/2 cup diced red bell pepper (I used jarred roasted red peppers)</div>
1-2 jalapeños, seeded and diced (I used 5-6 pickled jalapeno slices)<br />
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8 ounces cream cheese, cubed</div>
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4 tablespoons milk, or more, to taste</div>
*I added one cup shredded cheddar cheese (optional)<br />
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4 green onions, thinly sliced</div>
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2 teaspoons sugar, or more, to taste</div>
1 teaspoon granulated garlic<br />
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kosher salt and freshly ground black pepper, to taste</div>
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Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. When cool, chop into pieces. Drain excess fat from the pan, reserving one tablespoon.</div>
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Add corn, onion, bell pepper and jalapeño(s) to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about two to three minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached. Stir in sugar; season with salt and pepper, to taste.</div>
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Serve immediately, sprinkled with green onions and bacon.</div>
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*To reheat, bake for 15-20 minutes at 325 degrees F, or until completely heated through.</div>
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com2tag:blogger.com,1999:blog-21604084.post-61892674973431774252018-01-10T22:18:00.000-05:002018-01-10T22:18:33.106-05:00ALDI ALERT!My friend Sally spied two new Korean marinades at Aldi the other day, and she kindly grabbed me one of each, bulgogi and gochujang. Last night, I thinly sliced two small boneless ribeyes (one pound total) and used about half the bottle of the bulgogi marinade, then I stashed the meat in the fridge overnight. Traditionally, you’re supposed to grill the meat, but the pieces were so small, that I just cooked it in a large, very hot skillet until caramelized and served it over steamed rice (made in my magic pot) with a drizzle of sriracha. So good! YAY, Aldi! (And thanks, Sally!)<br />
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<br />Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com1tag:blogger.com,1999:blog-21604084.post-28087909910251384162018-01-09T21:45:00.000-05:002018-01-10T23:47:35.918-05:00Weeknight Chicken and DumplingsA friend recently posted some type of chicken and dumplings dish that looked yummy. I asked for the recipe, but as one was not forthcoming (ahem), I decided to try one I found online entitled 30-Minute Chicken and Dumplings. Hmm...too good to be true? Nope! True and truly good! Typically, I prefer my southern family’s rolled out/slider type of dumplings, but this style is faster and still very tasty. They are very much like the kind you get at Cracker Barrel. And of course, I made this dish in my magic pot!<br />
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<b>IP 30-Minute Chicken and Dumplings</b><br />(Source: Adapted from <a href="http://www.theslowroasteditalian.com/2012/11/chicken-and-dumplings-in-30-minutes-2.html">The Slow-Roasted Italian</a>)<br /><br />5 cups chicken broth<br />
2 tablespoons butter<br />1 tablespoon dried parsley<br />
2 teaspoons poultry seasoning<br />
1 teaspoon onion powder<br />
1 teaspoon garlic powder<br />1 teaspoon ground celery<br />
1 teaspoon dried basil<br />1/2 teaspoon dried thyme<br />
1/2 teaspoon black pepper<br />
1 pound boneless, skinless chicken breast (I used boneless, skinless thighs)<br />
1 cup all-purpose flour<br />
3 cups milk<br />
2 cups frozen peas and carrots (or mixed vegetables)<br />
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Dumplings<br />
2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1/2 teaspoon kosher salt<br />
2 tablespoons butter (softened)<br />
1 cup milk<br />
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In the liner of the Instant Pot on saute mode, bring the chicken broth, butter, parsley, poultry seasoning, onion powder, garlic powder, ground celery, basil, thyme and black pepper to a boil.<br />
Meanwhile, cut chicken into one-3/4-inch pieces. Add to the pot and stir to combine.<br />
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In a large bowl, whisk the flour and milk together until smooth. Slowly pour the slurry into the IP, stirring constantly. Add frozen vegetables.<br />
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Meanwhile combine dumpling ingredients in a medium bowl. Mix the dry ingredients and the butter with a fork. Gradually add the milk until just combined. Drop dumplings into the soup one tablespoon at a time. Reduce pot to low saute and cook until soup is thick enough to coat the back of a spoon, about ten minutes.<br />
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<br />Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com1tag:blogger.com,1999:blog-21604084.post-42940412292516719402018-01-06T22:01:00.000-05:002018-01-11T00:07:17.652-05:00A Golden Casserole for the Golden Globes<div class="separator" style="clear: both; text-align: left;">
The high holy season for cinephiles has begun! The Golden Globes are tomorrow night, and I have spent my winter break, as always, trying to watch every nominated film and most of the the tv shows. A friend is inviting a few people 'round to watch the show, and I am making two casseroles for the event: my favorite <a href="http://lindseysluscious.blogspot.com/2006/05/finals-week-arrrrggghhh.html">cavatini</a>, and something I just made up that I'm calling Chicken Chile Relleno Casserole. I think it turned out great!</div>
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<b>Chicken Chile Relleno Casserole</b></div>
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vegetable oil</div>
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12 corn tortillas</div>
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16 oz. prepared salsa verde</div>
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2 cups sour cream</div>
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1 rotisserie chicken, deskinned, deboned, and shredded</div>
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1 teaspoon each paprika, chili powder, cumin, oregano, granulated garlic</div>
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1/2 teaspoon black pepper</div>
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1 large onion, thinly sliced or diced</div>
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2 cans whole green chiles, drained and sliced</div>
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1 lb. shredded colby jack cheese (or Mexican blend)</div>
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Heat an inch of vegetable in a large skillet to medium-hot. Fry the corn tortillas in four batches until golden brown, and drain on a paper towel. Set aside. Whisk together the salsa verde and sour cream and set aside. Mix the shredded chicken with all of the spices. Saute the onion in a little of the leftover vegetable oil until tender and starting to color. Reserve.</div>
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Assemble: Put a half cup of the salsa verde and sour cream mixture on the bottom of a 9 x 13 baking dish. Make a layer of six fried corn tortillas. Top with half the chicken, onions, green chiles, and a cup or so of the sauce. Top with half the shredded cheese. Repeat with a second layer, including the rest of the sauce but minus the cheese.</div>
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Cover with tin foil and bake at 350F for 30 minutes. Remove the foil, add the other half of the cheese on top, place the foil back over the dish, and bake for another 15 minutes.</div>
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-28323470869182695722018-01-03T23:16:00.000-05:002018-01-11T00:51:10.351-05:00Brunch Inspiration from the Evergreen StateThis turned out to be one of the tastiest dishes I have ever created, and also a special long-distance dedication to my friend whom I lovingly call Dr. Bob. He recently went to brunch at a restaurant called Luna in Spokane and had a dish similar to this and shared the idea with me. My version is Butternut Squash and Parmesan Polenta Topped with Local Curried Winter Squash Sausage from Mace Chasm Farm, Sautéed Baby Bella Mushrooms and Sweet Onions, and Poached Eggs. And I made the polenta and the poached eggs in my magic pot! ALL THE YUM!!<br />
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<b>IP Butternut Squash and Parmesan Polenta with Sautéed Sausage, Mushrooms, and Onions and Poached Eggs</b></div>
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2 cups frozen cubed butternut squash</div>
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4 1/2 cups water</div>
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1 bay leaf</div>
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1 1/2 teaspoons salt</div>
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1/2 teaspoon black pepper</div>
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4 tablespoons butter</div>
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1 cup instant polenta</div>
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1 cup shredded Parmesan</div>
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2 tablespoons olive oil, divided</div>
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1 lb. sausage (I used a curried winter squash variety), casings removed</div>
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1 large sweet onion, chopped</div>
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2 cloves garlic, peeled and minced</div>
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1 lb. sliced Baby Bella mushrooms</div>
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1 teaspoon chopped dried rosemary</div>
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1/2 teaspoon dried thyme</div>
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pinch of red pepper flakes</div>
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seasoned salt and black pepper, to taste</div>
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4-8 eggs (to be poached)</div>
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Add the squash, water, bay leaf, salt, and black pepper to the IP liner. Cook on manual for five minutes, release immediately, remove the bay leaf, and puree in the pot with an immersion blender. Add the butter, switch the pot to high saute and bring to a boil. Whisking constantly, add the polenta gradually, then turn off the pot. Keep whisking until the polenta thickens and starts to come away from the sides of the liner. Whisk in the Parmesan. Set aside.</div>
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To a large skillet, add a tablespoon of olive oil and cook the sausage, breaking it up as you go, until browned. Remove the sausage from the skillet, and add the other tablespoon of olive oil to the pan. Cook the onions, garlic, and mushrooms with the rosemary, thyme, and red pepper flakes until the vegetables are tender and starting to color. Season to taste with seasoned salt and black pepper. Add the reserved sausage to the mushroom and onion mixture. </div>
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Divide the reserved polenta into four portions and top each with a quarter of the sausage, mushroom, and onion mixture, and one or two poached eggs. (I poached my eggs in the IP for two minutes on steam with an instant release.)</div>
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-5535910783711314302018-01-01T00:37:00.000-05:002018-01-11T00:48:54.859-05:00Celebrating 2018 with Tiny Stuffed BirdsHAPPY NEW YEAR, everyone! For my special holiday meal, I decided to fill two Cornish hens with a wild rice stuffing and glaze them with something fruity. Of course, the tradition is to eat things that have lots of small pieces on New Year's Day to symbolize coins or acquiring wealth in the coming year--usually black-eyed peas--but why not grains of rice and a side of green peas?<br /><br />This was my menu:<br />Sriracha Deviled Eggs<br />
Cornish Hens with Chorizo and Wild Rice Stuffing<br />
Lemony Green Peas<br />
Brownie Macadamia Sundaes<br />
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For the stuffing, I used two boxes of Near East Long Grain and Wild Rice. In the IP liner, I sautéed a large chopped onion, two chopped stalks of celery, and two minced cloves of garlic in two tablespoons of butter with two links of chorizo, casing removed and chopped. When the veggies were tender, I added a tablespoon of poultry seasoning and 1/2 teaspoon of black pepper to the mixture. I poured in the two boxes of rice, the seasoning packets, and three cups of water. I cooked this on manual for six minutes, then let it release naturally. I cooled the rice stuffing before filling the cavities of the two hens. I put the excess stuffing in an 8x8 baking dish and covered it with foil.<br />
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After filling the hens, I trusted them with kitchen twine. I smeared the tops with softened butter and sprinkled them liberally with an herb seasoning blend. I baked them at 350 for about an hour and fifteen minutes until a meat thermometer told me they were done. About 20-30 minutes before that, I glazed them with a mixture of 1/2 cup orange marmalade, a tablespoon of Worcestershire sauce, and a squeeze of sriracha. I also put the extra pan of stuffing in the oven at the same time as I glazed the little birds.<br />
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For the peas, I steamed a large bag of frozen green peas for two minutes in the IP, then stirred in two tablespoons of butter, a tablespoon or so of Italian vinaigrette, a half teaspoon each of granulated garlic and lemon pepper, and the juice of a small lemon.<br />
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<br />Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-66006378989791421072017-12-29T23:55:00.000-05:002018-01-11T00:57:36.825-05:00Magic Pot "Rice-a-Roni"I am quite pleased with myself! I created some sort of Rice-a-Roni/Hamburger Helper dish in six minutes in my magic pot. Quick, easy, yummy!<br />
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<b>IP Beefy “Rice-a-Roni”</b><br />
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2 tablespoons butter<br />
1 lb. ground beef<br />
1/2 large onion, chopped<br />
2 cloves garlic, peeled and minced<br />
4 oz. spaghetti, broken into pieces<br />
1 cup long grain rice<br />
1 tablespoon Worcestershire sauce<br />
1 tablespoon beef soup base<br />
1 tablespoon dried parsley<br />
1 teaspoon ground celery<br />
1 teaspoon paprika<br />
1/2 teaspoon black pepper<br />
1 3/4 cups water<br />
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Add the butter to the IP, then sauté the ground beef, onion, garlic, spaghetti, and rice until the onion has softened, the beef is no longer pink, and the pasta starts to brown. Add the rest of the ingredients, stir, and then cook on manual for six minutes. Let release naturally.Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-62475249753648618612017-12-26T01:01:00.000-05:002018-01-11T01:17:24.537-05:00Cheesecake TipI wanted to make a cheesecake in my magic pot for my Christmas dessert, but I had such trouble with a very lumpy batter (even with the ingredients at room temp). I beat it in the stand mixer, whisked it by hand, whisked it again in the stand mixer, and nearly threw it across the room in frustration, as it just would not smooth out! Finally, in desperation, I took my handheld immersion blender to the batter...and it worked like a charm. And despite my fears that I had whipped a lot of air into the cheesecake, it turned out PERFECTLY dense, creamy, and silky—the best one I’ve ever made! Just thought I’d share that tip. Next to the Instant Pot, it's my favorite kitchen gadget. Stick blender FTW!<br />
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<br />
<b>IP Gluten-Free, Low(er) Carb Cheesecake</b><br />
<br />
Crust:<br />
1 1/4 cups almond meal (or your favorite nut, very finely chopped--I used pecan meal this time)<br />
4 tablespoons melted butter<br />
2 tablespoons sugar or stevia (or half of each)<br />
1/4 teaspoon cinnamon<br />
good pinch of salt<br />
<br />
Mix all of the above together and press into the bottom of an 8-inch spring form pan that has been sprayed or greased then lined with a circle of parchment. Place the pan with the formed crust in the freezer while you make the cheesecake batter.<br />
<br />
Filling:<br />
2 8 oz. packages cream cheese, softened<br />
2 tablespoons heavy cream<br />
1 teaspoon vanilla bean paste (or vanilla extract)<br />
1/4 teaspoon salt<br />
zest of a lemon<br />
3/4 cup to 1 cup sugar or stevia (or half of each)<br />
2 whole eggs plus one egg yolk<br />
<br />
In a stand mixer, blend the softened cream cheese, cream, vanilla paste, salt, and lemon zest until very, very smooth. Add the sugar/sweetener, and blend again until smooth. Add one egg at a time, blending well after each addition. Pour the filling into the chilled crust.<br />
<br />
Cover the pan with two layers of paper towel then secure with one layer of foil over the top. Form a sling out of an addition piece of foil, folding it over twice. Put the trivet in the Instant Pot and pour in two cups of hot water. Lower the cheesecake into the pot very carefully using the foil sling. Fold the edges of the sling over so that they do not interfere with the lid closing. Set to manual/high pressure for 40 minutes, let the pressure release naturally for 15 minutes then quick release.<br />
<br />
Using the foil sling, lift the cheesecake from the pot. Remove the foil and paper towels from the top. If there is condensation on top of the cheesecake, blot it gently with a paper towel.<br />
<br />
Topping:<br />
Mix together about a cup of sour cream, 1/2 teaspoon or so of vanilla, and a teaspoon or two of sugar or sweetener (to taste). Pour the sour cream topping over the hot cheesecake, then refrigerate for six hours or overnight before serving.Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-83342300989503947722017-12-13T23:34:00.000-05:002018-01-11T01:37:24.193-05:00Do-It-Yourself Grain BowlsI was strolling through the Walmarts recently when I came upon some pre-fab frozen grain bowls that looked pretty good. But then I thought, I have grains and a magic pot...and leftover Chinese food containers. I can make my own d*mn grain bowls that are tastier and cheaper! TA-DAH! The ones I saw in the store were barley, kale, and turkey sausage. I used what I had on hand and made farro, Prince Edward Island blend veggies, and smoked turkey sausage. YUM! No fast food drive-throughs for me during finals week!<br />
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Methodology:<br />
<br />
I put a couple of tablespoons of olive oil in the IP and sauteed half of a large onion (chopped) with four cloves of minced garlic (you can just use two if you're wimpy like that). When tender, I added a cup of pearled farro and two cups of vegetable stock. I cooked it on manual for ten minutes, and let it release naturally.<br />
<br />
Meanwhile, I browned a pound of smoked sausage in a large skillet on the stove over medium heat, and then removed it from the pan and sliced it up. To the same skillet, I added another couple of tablespoons of olive oil, the rest of the onion, a couple/few more cloves of minced garlic, and a pinch of hot pepper flakes. When tender, I deglazed the pan with half a cup of white wine, then I threw in a bag of PEI blend veggies, poured in two cups of vegetable stock, covered the pan, lowered the heat to a simmer, and let it cook until the carrots were tender. I added black pepper and seasoned salt to taste.<br />
<br />
To build the bowls, I used three leftover Chinese food containers, and put the cooked farro in the bottom, topped that with the veggies, and then the sausage. And I poured the remaining liquid equally over the three finished bowls. Easy-peasy!<br />
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<br />Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-9614201886772403262017-09-10T18:07:00.002-04:002017-09-10T18:12:50.399-04:00My Favorite Go-To Pasta DishMy garden has not been great this year: too much rain and too many pests. Still, it is the high holy season when my all efforts have come to fruition, and I am trying to use up everything I harvest in delicious and creative ways. So today, I made a seafood stir-fry fettuccine dish with onions, peppers, garlic, zucchini, sweet corn, spinach, and lots of fresh herbs. I've been making slightly different versions of this dish for nearly 30 years. It's quick, it's easy, it's good for you, and it's soooooooooooo YUMMY! <br />
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<a href="https://4.bp.blogspot.com/-uDIMLGChm30/WbWr8_j0_gI/AAAAAAAAdXM/HBukcBSJPO4VpPLIXot7Yenlstrr4H7mgCLcBGAs/s1600/seafoodstirfry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://4.bp.blogspot.com/-uDIMLGChm30/WbWr8_j0_gI/AAAAAAAAdXM/HBukcBSJPO4VpPLIXot7Yenlstrr4H7mgCLcBGAs/s320/seafoodstirfry.jpg" width="320" /></a><b>Seafood Stir-Fry Fettucine with Seasonal Vegetables and Fresh Herbs</b><br />
<b><br /></b>
1/4 cup olive oil<br />
4 tablespoons butter<br />
1/2 large onion, diced<br />
1 hot pepper, seeded and diced (or use a sweet pepper for a mild dish)<br />
1 small zucchini, cored and sliced*<br />
4 cloves garlic, peeled and minced<br />
1/4 cup white wine<br />
1 to 1 1/2 lbs. surimi "krab" (thawed)<br />
2 ears of corn, steamed, and cut from the cob**<br />
2 tablespoons red wine vinegar<br />
1 teaspoon sugar<br />
1 teaspoon seasoned salt (your favorite blend)<br />
1/2 teaspoon black pepper<br />
2 to 3 cups fresh spinach, chopped<br />
1/4 cup each fresh chives, parsley, and lemon basil, chopped<br />
1 lb. fettucine, cooked until al dente, drained and pasta water reserved (or pasta of choice)<br />
1/4 cup grated Parmesan cheese<br />
<br />
In a 3 1/2 quart Dutch oven, heat olive oil and butter over medium heat. Add the onion, hot pepper, zucchini, and garlic and saute for a few minutes until the onion is translucent. Deglaze the pan with white wine. Add the surimi and corn and cook for a few minutes until the seafood has softened. Season mixture with red wine vinegar, sugar, seasoned salt, and black pepper. Add the fresh herbs, the hot pasta, about 1/2 cup of reserved pasta water, and the Parmesan, and fold everything together gently to combine.<br />
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*I had zucchini and leftover corn to use this time, but I often used sliced mushrooms in this dish.<br />
**I happened to have leftover cooked corn on the cob, but of course, you can cut the kernels off of raw corn, and then cook the corn with the other veggies at the beginning of this recipe.<br /><br />
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-36231965238936762372017-09-05T22:40:00.000-04:002017-09-10T01:46:16.365-04:00Fall-in' Back into the Soup Routine<div>
Despite my willing it not to be true, summer is over, and we're back to school. Even though it's only the beginning of the second week, I'm already stressed and exhausted! Since I figure my colleagues might be feeling the same way, I decided to make the first communal pot of soup of the semester to bring in and share at lunchtime. My most recent concoction was born of the question, why do people never put meatballs in chili? It was also born out of my desire to incorporate some seasonal vegetables such as local farm stand corn and zucchini and peppers from my garden. Lastly, it was born out of my need to make something fast and easy during the work week in my magic pot! I think it turned out delicious, and the crock pot emptied out pretty quickly at work today. :-)</div>
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<b>Instant Pot Meatball Chili Mac Soup</b></div>
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<div>
<br />2 tablespoons olive oil</div>
<div>
1 medium onion, chopped</div>
<div>
1 sweet pepper (or I use an Anaheim-type chili), seeded and chopped</div>
<div>
4 cloves garlic, peeled and minced</div>
<div>
1 medium zucchini, cored and shredded</div>
<div>
1 15 oz. can diced tomatoes</div>
<div>
1 8 oz. can tomato sauce</div>
<div>
1 lb. (smallish) frozen meatballs</div>
<div>
2 cups chicken broth</div>
<div>
1 cup dried elbow macaroni </div>
<div>
1 envelope taco seasoning</div>
<div>
1 tablespoon chili powder<br />
1 tablespoon brown sugar</div>
<div>
1 teaspoon cumin</div>
<div>
1/2 teaspoon black pepper<br />
2 ears sweet corn, shucked and kernels cut
from the cob</div>
<div>
1 can chili beans in sauce<br />
<br />
Add the olive oil to the pot on high saute. Cook the onion, pepper, garlic,
and zucchini for a few minutes until the veggies are tender. Then add the
tomatoes, sauce, meatballs, chicken broth, macaroni, and seasonings to the pot.
Cook on manual for five minutes and do a quick release. Stir in the corn kernels
and the chili beans. Taste to correct seasonings if necessary, and serve
garnished with shredded cheese and/or sour cream on top.</div>
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-35558092972723987042017-08-29T23:50:00.000-04:002017-09-10T02:16:02.868-04:00Pesto...PRESTO!I planted four kinds of basil this year--lemon, dark opal, lettuce leaf, and spicy globe--and I currently have it coming out of my ears! Obviously, I love fresh basil as much or more as the next guy, but let's face it: It's powerful juju! However, I learned a secret many years to taming that punch from the basil when making pesto, and that's to use an equal part of fresh spinach in the mix. Then when you combine the finished pesto with pasta, add a little heavy cream to mellow it out even more. Tonight's pesto featured lemon basil from my garden, Romano cheese, and macadamia nuts, and I topped the pasta with balsamic-marinated and grilled chicken.<br />
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Here's the pesto I buzzed up in the food processor tonight then added to cooked spaghetti rigate along with a few tablespoons of heavy cream:<br />
<br />
2 cups fresh spinach<br />
2 cups lemon basil<br />
3/4 cup olive oil<br />
1/2 cup Romano (or Parmesan) cheese<br />
1/2 cup macadamia nut pieces<br />
1 head garlic, cloves peeled (or use only 4 cloves like a normal person)<br />
juice of 2 lemons<br />
1 teaspoon sugar<br />
1/2 teaspoon salt<br />
1/2 teaspoon black pepperJoy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-42043844420473200282017-08-16T12:54:00.000-04:002017-08-17T15:25:04.043-04:00Another Way to Deal with Your Garden Zucchini (You're Welcome)<div class="separator" style="clear: both; text-align: center;">
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I picked my first--and maybe only--zucchini of the season the other day (I'm battling pests this year that are eating the flowers before they fruit). I really should've picked it earlier, because it was pretty big! Since then, I had been trying to decide what to do with it, and a friend mentioned that he liked it with stewed tomatoes, which I had actually never tried before. So I whipped this up in my magic pot--easy and delish! (And so good for you!)</div>
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P.S. Take a stick blender to this, and it would have made a lovely sauce for pasta.</div>
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P.P.S.Next time I make this, I am going to add an 8 oz. package of sliced mushrooms to the initial veggie sauté. I think that would be yummy!</div>
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P.P.S. A friend suggested that mixing this with rice would make a nice vegetarian main dish. I concur!</div>
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<b>Instant Pot Zucchini and Stewed Tomatoes</b><br />
<b><br /></b>
2 tablespoons olive oil<br />
2
large stalks celery, diced<br />
1 large sweet onion, coarsely chopped<br />
1/2 cup
chopped bell pepper (I used an Italian frying pepper for some kick!)<br />
4 cloves
garlic, minced<br />
1 large or 2 smaller zucchini, unpeeled, cored, and cubed<br />
1
14.5-ounce can diced tomatoes<br />
1 can (8 ounces) tomato sauce<br />
1 teaspoon
dried Italian herbs<br />
1 tablespoon balsamic vinegar<br />
2 teaspoons sugar<br />
1/2
teaspoon kosher salt, or to taste<br />
1/2 teaspoon freshly ground black pepper,
or to taste<br />
<br />
To the IP on high saute, add the olive oil, celery, onion,
sweet or hot pepper, and garlic and saute until the onion is translucent. Then
add the zucchini, diced tomatoes, tomato sauce, and Italian herbs. Pressure cook
on manual for one minute. Let release naturally--no peeking! Stir in the
balsamic vinegar, sugar, salt, and pepper, and serve.<br />
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<br />Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-48391211734573831562017-08-15T01:47:00.000-04:002017-08-17T15:24:03.663-04:00A Final Feast for Orphan Black<div>
Tonight was our final Orphan Black gathering. I'm so sad it's over, but it
ended in a very satisfying way. As for our finale feast with my seestras, I was
originally planning on doing something fabulously thematic. But I couldn't go to
the grocery store to get stuff yesterday because my car died. (Boo hiss.) So I had to make
do with what I had on hand. It was like my own episode of Chopped! </div>
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First, I looked through the freezer, and I found a spiral ham and a turkey.
(LOL! Of course I did.) Now, I couldn't thaw a turkey by today, but I could
make the ham (glazed with Dijon mustard and brown sugar). And I made fresh
bruschetta for an appetizer (and bought crostini to serve it on from Hannaford's
bakery). For sides, I had some of my favorite broccoli salad leftover from a potluck yesterday (based on a friend's mom's recipe), and I also unearthed a package of frozen hash browns, so I
made what the Mormons call Funeral Potatoes. Funeral potatoes for the ending of
my beloved Orphan Black seemed quite fitting, and all in all, I think I cobbled
together an excellent feast!</div>
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The ham was about nine pounds and pre-cooked, of course. I pitched the glaze packet that comes with (I always do--I don't usually care for the spices they use), then all I did was slather the ham with Dijon mustard, coated it with brown sugar, wrapped it in foil, and heated it at 325 degrees for about an hour and a half (10-12 minutes per pound). It was sweet, succulent, and delicious!</div>
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<b>Funeral Potatoes</b><br />(Source: adapted from <a href="http://www.cookingchanneltv.com/recipes/funeral-potatoes-utah-potato-casserole-2108116">Cooking Channel</a>)<br /><br />4 tablespoons butter, divided</div>
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1 medium onion, finely diced</div>
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4 cloves garlic, peeled and minced</div>
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1 30-ounce bag frozen shredded hash brown potatoes, lightly thawed (I used cubed "southern-style" hash browns)<br />1 10.5-ounce can condensed cream of chicken soup<br />1 cup sour cream<br />1/4 cup
grated Parmesan<br />1 1/2 teaspoons kosher salt (I used seasoned salt)</div>
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1/2 teaspoon ground black
pepper<br />2 cups shredded sharp yellow cheddar (I used 1 cup each Monterey Jack and cheddar, plus I added about 4 oz. of goat cheese/chevre)<br />1 1/2 cups lightly crushed
corn flake cereal (I omitted the topping)<br /><br />Preheat the oven to 350 degrees F. Heat two tablespoons butter over medium heat in a skillet. Add the diced onion and cook,
stirring, until soft and translucent, about six minutes. Stir in the garlic and
cook until fragrant and softened, an additional two minutes. </div>
<div>
<br />In a bowl, toss
together the cooked onions and garlic, hash brown potatoes, condensed soup, sour
cream, Parmesan, salt, pepper and 1 1/2 cups cheddar. Spread the mixture in a sprayed 9-by-13 inch casserole dish. Melt the remaining two tablespoons butter. Top the
casserole with the remaining 1/2 cup cheese, corn flake cereal and melted
butter. </div>
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<br />Bake in the oven until it bubbles around the sides, about one hour.</div>
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<b>Party-Sized Broccoli Salad</b><br />(Source: adapted from Ivel Kelly)<br /><br />2
bunches/heads broccoli, cut into florets <br />1 cup chopped walnuts<br />1 cup
dried cranberries<br />1/2 cup slivered red onion <br />8-10 slices cooked bacon,
chopped <br /><br />Cole Slaw Dressing*: <br />1 cup mayonnaise<br />2 tablespoons apple
cider vinegar<br />1 teaspoon sugar<br />1 teaspoon celery seed<br />1/2 teaspoon
pepper, or to taste<br />1 teaspoon granulated garlic, optional<br />squirt of
sriracha, optional <br /><br />Combine the first set of ingredients, then mix the
dressing. Stir everything together and refrigerate for about an hour before
serving.</div>
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*I usually make about half again as much of the dressing, depending on how big my broccoli bunches are.</div>
Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-22853662237456241502017-08-12T23:52:00.000-04:002017-08-17T16:15:56.466-04:00Product Recommendations!<div class="separator" style="clear: both; text-align: center;">
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Product Recommendation #1:<br />
I recently watched Bobby Flay, very atypically, get beaten trying to make
gnudi, which is a little like a ravioli filling without the pasta around it, or
like very light gnocchi. This left me with a profound hankering for gnocchi, and
I remembered that I had a package of sweet potato gnocchi from Trader Joe's in
the freezer. So I sautéed them in brown butter, chopped onion, and slivers of
fresh sage from my garden, and finished the dish with salt and pepper and
shredded Parmesan. And honestly, it was one of the best things I've ever had!
Put this product on your TJ's shopping list immediately! SO YUMMY!!
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Product Recommendation #2:</div>
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Cyd was always the grill master--the only cooking I could get her to do
most times. But a friend recently commented that I don't seem to grill out much,
and that made me stop and think: True enough, I probably haven't grilled out
since Cyd passed away. So by the hardest, I managed to fire up my rusty
old grill that only lights up on one side, and cooked some jerk pork using Walkerswood Jerk Seasoning that I bought on Amazon. I used country-style pork ribs coated liberally with the seasoning and refrigerated overnight. I must say, I usually make my own jerk marinade, but this stuff was DELICIOUS, without all the cutting and chopping! But I'm sure glad I bought the MILD Walkerswood jerk rub. YIKES!
🔥🔥🔥</div>
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-27218401099060492392017-08-11T20:46:00.000-04:002017-08-17T15:48:15.627-04:00Impatiently Awaiting the September Tomato<div class="separator" style="clear: both; text-align: center;">
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Ladies and gentlemen, I give you the world's tiniest Caprese salad! I made it
with two large (homegrown) cherry tomatoes, four small slices of fresh
mozzarella, one ginormous piece of lettuce leaf basil from my garden, EVOO,
herbed seasoned salt, and some of my beloved Saratoga Olive Oil's Neapolitan
Herb Balsamic Vinegar. SO DELISH, and yet...so small and so quickly consumed. *sigh* I might have to break down and BUY some local tomatoes to tide me over until mine are ready to harvest.<br />
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<br />Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-55834594013767888042017-08-08T23:57:00.000-04:002017-08-18T15:11:48.754-04:00Orphan Black Viewing Demands Southern-Style Feast!<div class="separator" style="clear: both; text-align: center;">
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Tonight was the first Orphan Black gathering we've had in ages, and we watched three episodes back-to-back! So I decided that the momentous occasion called for a
veritable feast--a Southern meat-and-three extravaganza for my soul seestras. I
prepared Ham Hock and Fava Bean Soup, Magic Pot Baby Back Ribs with Jamaican BBQ
Sauce, <a href="https://lindseysluscious.blogspot.com/2016/01/ip-mac-and-cheese-buh-bye-blue-box-of.html">Magic Pot Four Cheese Mac and Cheese</a>, and Spicy Sautéed Kale (the kale
and hot pepper were from my garden). And of course, we topped it all off with <a href="http://lindseysluscious.blogspot.com/2017/08/a-sweet-tea-pie-experiment.html">sweet tea pie!</a><br />
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First, I will tell you about the soup, which was an IP experiment that turned into an IP fail...and then into a soupy success. I
tried to cook a bag of frozen (thawed) fava beans with onions, garlic, yellow peppers, a
can of Rotel, a packet of Sazon, and a ham hock in some chicken stock, on manual for five minutes, but they
came out really mushy--very flavorful, but sadly mushy. Plus, they had those
awful, tough skins! So I sliced open and squeezed out each one of those darn
beans, added another couple of cups of chicken stock, and used a stick blender
to purée. Lastly, I stirred in a little heavy cream. It ended up tasting just like split
pea with ham soup. Delish!<br />
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I bought two racks of frozen, pre-marinated (Kansas City BBQ) ribs, and I thawed them overnight in the fridge. To cook them, put the metal rack into the IP, pour in a cup of apple cider vinegar, then CURL the racks of ribs into the pot. Cook on either meat or manual for 27 minutes, then brush
with your favorite BBQ sauce and broil for five to ten minutes in the oven until browned and crispy on top.<br />
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<br />Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-15616318221361647392017-08-07T15:02:00.000-04:002017-08-18T15:15:01.379-04:00A Sweet Tea Pie Experiment<div class="separator" style="clear: both; text-align: center;">
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I bought two frozen pie crusts to make a <a href="https://lindseysluscious.blogspot.com/2008/11/hope-you-had-ahappy-thanksgiving.html">birthday pie</a> for a friend, but I didn't have room in the freezer to store the other crust. So what else could I do but make another pie? There was recently a whole pie episode on a show I watch called "Food Porn," and they featured a bakery called The Pie Hole in L.A. that makes an unusual item called Earl Grey Tea Pie. They didn't give an exact recipe, but they showed the steps of the process. Of course, I thought, "I could make that!" So I did. The pie has a bittersweet ganache layer and roasted/salted pistachios on the bottom, an Earl Grey-infused white chocolate mousse filling, and it's topped with lightly sweetened whipped cream and more chopped pistachios.<br />
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And I must say, I am so pleased with myself and how my Earl Grey Tea Pie experiment turned out so beautifully! It's light as feather (how could it not be, as it's mostly
comprised of whipped cream?) with a little dark chocolate bitterness and some
pistachio crunch on the bottom, and the tea flavor in the white chocolate mousse
filling is more subtle than I had feared. The only thing that would perfect this
pie is a homemade crust, which I will be sure to do next time.<br />
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<b>Earl Grey Tea Pie</b><br />
(Source: inspired by The Pie Hole's signature
pie)<br />
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one 9-inch pie crust*, blind-baked and cooled<br />
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1 cup
half-n-half<br />
4 Earl Grey tea bags<br />
1/4 cup bittersweet chocolate
chips<br />
1/4 cup roasted and salted pistachio, roughly chopped (divided)<br />
3/4
cup chopped white chocolate <br />
2 cups heavy cream<br />
2 tablespoons powdered
sugar<br />
1/2 teaspoon vanilla bean paste <br />
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While you are baking and
cooling your pie crust, bring the half-n-half and the teas bags just to a boil,
remove from the heat, and let the tea steep for at least an hour until the
half-n-half is a tan color. Remove the tea bags and discard.<br />
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Bring the
infused half-n-half back to just before the boiling point. Add 1/4 cup to the
bttersweet chocolate chips, and the other 3/4 cup to the chopped white chocolate
(in separate bowls). Whisk until smooth. Spread two or three tablespoons of the
bittersweet ganache into the bottom and up the sides of the baked and cooled pie
shell. Sprinkle on two tablespoons of chopped pistachios. Place the pie shell in
the fridge while you continue with the rest of the pie.<br />
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Whip two cups of
heavy cream until stiff peaks form. Don't worry about tiny bits of tea in your
ganache--I like how that looks--but if larger pieces have escaped the tea bags,
strain it through a mesh strainer.) Once the tea-infused white chocolate ganache
has cooled to room temperature and has been strained (if necessary), whisk in
one quarter of the whipped cream, then gently fold in another quarter of it.
Remove pie shell from the fridge and add the white chocolate mousse filling.
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Gently fold in the powdered sugar and vanilla bean paste to the
remaining whipped cream, and then top the pie with that mixture, and the other
two tablespoons of chopped pistachios. Chill at least two hours or, preferably,
overnight. <br />
<br />
*I used a frozen pie crust, But according to the "Food Porn"
pie episode, The Pie Hole's two-crust recipe is as follows:<br />
3 cups flour<br />
1
cup shortening <br />
1/2 cup cold water<br />
<br />
Mix ingredients until it feels
"like a baby's bottom" then chill. Roll out, fit into a pan, weight down, and
blind bake for 20 minutes until GB&D.<br />
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-87459287156714443262017-08-03T23:31:00.000-04:002017-09-10T02:35:47.922-04:00Ina Makes Pasta, So I Make PastaIna Garten is my spirit animal, and she prepared a lemon cream pasta on her show recently that inspired me to make something similar. Unlike Ina, I topped mine with some succulent smoked salmon that I brought home from St. John, New Brunswick, where I spent part of my summer vacation. What a fabulous combination! (Any seafood would be great with this pasta.)<br />
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<b>Lemon Cream Angel Hair Pasta</b><br />
<br />
In a medium hot skillet, melt 4 tablespoons
butter and add:<br />
1 hot pepper, seeded and minced<br />
2 large shallots, peeled
and minced<br />
<br />
Saute until the veggies are tender.<br />
<br />
Add:<br />
zest and
juice of two lemons<br />
3/4 to 1 cup heavy cream<br />
salt and pepper, to
taste<br />
<br />
Combine the sauce with one pound of angel hair pasta, cooked al
dente and drained. Gently mix in chunks of smoked salmon. Garnish
with 1/4 cup chopped fresh parsley.<br />
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-63294972807415514152017-03-26T23:02:00.000-04:002017-03-26T23:02:59.689-04:00YO! Philly Cheesesteak Pasta in the Instant Pot<div class="separator" style="clear: both; text-align: center;">
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<span data-ft="{"tn":"K"}">I tried something new in my magic pot tonight, an adaptation of another one of those recipe videos that was going around Facebook, called Philly Cheesesteak Pasta. It turned out well, but it basically tastes like Beef Stroganoff. (That's okay. I like Beef Stroganoff. Tee hee.)</span><br />
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<b>Instant Pot Philly Cheesesteak Pasta</b><br />
<span data-ft="{"tn":"K"}">(Source: Adapted from <a href="https://youtu.be/uroE7QKy9ao">Twisted Food</a>)</span><br />
<span data-ft="{"tn":"K"}"><br />Brown in a large skillet over medium heat in two tablespoons olive oil: <br />1 3/4 lbs. stew meat (I used chuck)<br />1 teaspoon seasoned salt<br /><br />Add browned meat to the IP. In the pan drippings plus one tablespoon butter, cook until tender:<br />1 large onion, diced<br />1 green pepper, diced (I prefer a Cubanelle)<br />4 cloves garlic, peeled and minced<br /><br />Add the sauteed veggies to the pot, plus:<br />1 tablespoon flour<br />1 cup chicken stock<br />1 cup milk<br />1 tablespoon Worcestershire sauce<br /><br />Cook on stew mode for 35 minutes, then let release naturally. <br /><br />Leave pot on warm and add:<br />1 lb. penne, cooked to al dente and drained<br />1/2 cup milk<br />1 1/2 cups shredded cheddar<br />1/2 cup grated Parmesan <br />salt and pepper, to taste</span><br />
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<span data-ft="{"tn":"K"}"><br /></span>Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com7tag:blogger.com,1999:blog-21604084.post-65729155603067634182017-03-20T00:24:00.000-04:002017-03-20T00:27:18.975-04:00Happy (Belated) St. Paddy's Day to Ye!<div class="separator" style="clear: both; text-align: center;">
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I got invited to my wonderful friend Domenica's place for an amazing St. Patrick's Day dinner on Friday night. That girl even corned her own beef! So I didn't get around to making my own corned beef dinner until tonight.<br />
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I cooked the meat in my Instant Pot, of course, and then glazed it and finished it under the broiler. I also roasted carrots and potatoes in the oven instead of boiling them, and because I'm not a fan of steamed cabbage, I had a side of <a href="http://lindseysluscious.blogspot.com/2017/02/snowed-in-din-din.html">homemade hot pink sauerkraut</a> instead. Irish-German fusion cuisine!<br />
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<b><span style="font-size: x-small;">Instant Pot Corned Beef</span></b><br />
<span style="font-size: x-small;"><br /></span>
<br />
<div>
<span style="font-size: x-small;">1 bottle of hard cider (or beer)</span></div>
<div>
<span style="font-size: x-small;">2 1/2 cups beef broth </span></div>
<div>
<span style="font-size: x-small;">1 large onion, thinly sliced </span></div>
<div>
<span style="font-size: x-small;">4 cloves garlic, peeled and smashed</span></div>
<div>
<span style="font-size: x-small;">2 tablespoons malt vinegar</span></div>
<div>
<span style="font-size: x-small;">1 tablespoon grainy mustard</span></div>
<div>
<span style="font-size: x-small;">1 teaspoon ground celery</span></div>
<div>
<span style="font-size: x-small;">1/2 teaspoon black pepper</span><br />
<div>
<span style="font-size: x-small;">4-5 lb. corned beef, soaked in cold water for 15-30 minutes</span></div>
<div>
<span style="font-size: x-small;">spice packet</span></div>
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<span style="font-size: x-small;">Add all of the ingredients to the IP liner. Cook on Meat/Stew for 60 minutes, then let it release naturally. </span></div>
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<span style="font-size: x-small;"><br /></span></div>
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<span style="font-size: x-small;">Optional glaze finish:</span><br />
<div>
<span style="font-size: x-small;">1/4 cup grainy mustard</span></div>
<div>
<span style="font-size: x-small;">2 tablespoons malt vinegar</span></div>
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<span style="font-size: x-small;">1 tablespoon brown sugar</span></div>
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<span style="font-size: x-small;"><br />Mix the mustard, malt vinegar, and brown sugar and brush onto the cooked corned beef. Broil until caramelized.</span></div>
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<div>
<span style="font-size: x-small;"><b>Roasted Vegetables</b><br /><br />6 medium potatoes, washed and cut into eighths</span></div>
<div>
<span style="font-size: x-small;">6 carrots, peeled and cut into chunks (parsnips would be great, too)</span></div>
<div>
<span style="font-size: x-small;">1/2 large onion, sliced</span></div>
<div>
<span style="font-size: x-small;">1/4 cup olive oil</span></div>
<div>
<span style="font-size: x-small;">1/4 cup malt vinegar</span></div>
<div>
<span style="font-size: x-small;">2 tablespoons grainy mustard</span></div>
<div>
<span style="font-size: x-small;">1 teaspoon herb seasoning blend</span></div>
<div>
<span style="font-size: x-small;">1/2 teaspoon black pepper </span></div>
<div>
<span style="font-size: x-small;">pinch of red pepper flakes</span></div>
<div>
</div>
<div>
<span style="font-size: x-small;">Mix all of the above ingredients together on a lined sheet pan. Roast at 400F for about an hour or until the vegetables are tender enough for your tastes. </span></div>
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<br />Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-53117677019807224492017-03-14T21:15:00.000-04:002017-03-14T21:17:54.360-04:00The Thickest, Silkiest Greek Yogurt in the Instant Pot!<ol class="_2t4u clearfix" data-pnref="story" data-referrer="pagelet_timeline_recent_ocm" id="u_jsonp_13_i_story"><div class="_5pcb _4b0l">
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Somebody in the Instant Pot Community shared a tip about using Fairlife Ultra-Filtered Milk to make yogurt in the magic pot. I used 2%, and you can see below how thick it was before I even put it in my new "Euro-strainer." <br />
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Of course, I had a near-catastrophe with what was apparently an old, weak starter. At five and a half hours, it was still just thick, warm milk, so I checked the temp (110F), added a 1/4 teaspoon of a different strain of dried cultures, stirred, and let it go another three and a half hours, and it set up perfectly! Yogurt crisis averted, leading to a second crisis: Too much yogurt! (Why didn't I make just half a gallon?)<br />
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To make yogurt in the Instant Pot, pour a gallon of milk into the liner, hit "yogurt" then right away, hit "adjust" until it says "boil." Cover with a glass lid. It will take maybe an hour to come up to about 185F. Then I like to turn it off and leave it sit (covered) for about 30 minutes. <br />
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Next, put the liner into a sink of cold water for a few minutes until it comes down to 110F. Scoop out a little of the warm milk into your starter (1/4 cup of prepared yogurt, or I use 1/4 teaspoon of dried starter cultures), then pour this mixture back into the pot along with sweetener of your choice (sugar, honey, maple syrup, stevia, etc--to taste, one half to one cup), and I use about a tablespoon of vanilla bean paste. <br />
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Stir well, cover with the lid, and press "yogurt." It will stay warm and do its thing for eight hours, then...it's yogurt! For Greek yogurt, strain through cheesecloth or a flour sack towel, or a special yogurt strainer until it reaches the desired consistency. You might want to whisk it until smooth at this point, and then put it in containers and into the fridge.</div>
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To strain, I have always strained my yogurt and skyr and ricotta and such in a damp flour sack towel tied to a kitchen cabinet knob over a bowl to catch the whey. It worked perfectly fine, but I splurged and bought an inexpensive ($16) yogurt strainer on Amazon and tried it out today after making a batch of yogurt in my magic pot. While not an absolutely essential cooking tool, it's so handy, and after about 7-8 hours in the fridge and then whisking to remove lumps, I ended up with the thickest, silkiest, Greek vanilla bean yogurt that I've ever made! Euro strainer FTW!<br />
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There are few things in this life as sublime as my Greek Vanilla Bean Yogurt with homemade <a href="http://lindseysluscious.blogspot.com/2006/05/maple-season-continues.html?m=0">Nutty Maple and Brown Sugar Granola.</a> Mmmmmm!<br />
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com3tag:blogger.com,1999:blog-21604084.post-8489425289567755732017-03-13T21:56:00.000-04:002017-03-14T19:02:19.957-04:00Taken In by Another Social Media Cooking VideoI saw a recipe making the rounds on Facebook called Creamy Sundried Tomato Parmesan Chicken that looked good, so I tried it tonight. And it was delish! Of course, I changed a few things in the recipe, as is my way. I used bone-in thighs (skin removed), because that's what I had on hand. And as they were thicker cuts, I had to brown them in a skillet, then finish cooking them in the oven. I also used a bag of "Heavenly" cocktail tomatoes from Trader Joe's that I needed to use or lose and then just half the amount of sun dried called for in the original recipe. And I used light cream for the sauce and no corn starch. I did use the optional dried Italian herbs, but I omitted the fresh basil--though that would have been lovely if I had any and/or the will to go to the store during the latest arctic blast.<br />
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<b><span style="font-size: x-small;">Creamy Sundried Tomato Parmesan Chicken</span></b><br />
<span style="font-size: x-small;">(Source: Adapted from <a href="https://cafedelites.com/2016/05/19/sun-dried-tomato-parmesan-chicken/">Cafe Delites</a>)</span><span style="font-size: x-small;"><br /><br />For the chicken:</span><br />
<div class="ERSIngredients">
<div class="ERSSectionHead">
<span style="font-size: x-small;">2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets (I used bone-in thighs, skin removed)<br />2 tablespoons all-purpose flour<br />2 tablespoons finely grated fresh Parmesan cheese<br />1 teaspoon salt (I used a spicy soul seasoning blend)<br />1/2 teaspoon black pepper</span></div>
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<span style="font-size: x-small;"><br />For the sauce:<br />2 tablespoons reserved sun dried tomato oil (or olive oil)<br />2 tablespoons minced garlic <br />7 oz jarred sundried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)<br />8 oz sliced mushrooms<br />11/2 cups milk (or half-and-half or light cream)<br />1 tablespoon cornstarch mixed with 2 tablespoons of milk**<br />1/3 cup freshly-grated Parmesan cheese (do not include for dairy free option)<br />2 teaspoons Italian herbs (optional for added flavour)<br />2 tablespoons fresh shredded basil, to serve</span></div>
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<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;">In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;">Heat one tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate. (I transferred them to a 350 degree oven for about 15 minutes until the thighs were cooked through.)</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;">Add the remaining tablespoon of oil to the skillet; sauté the garlic until fragrant (about one minute). Add the sundried tomatoes and mushrooms; fry until the mushrooms are just soft. (I chopped up a bag of cocktail tomatoes and threw them in as well.)</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;">Reduce heat to low-medium heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;">Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed vegetables.</span></li>
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-14508766554940444492017-03-08T15:52:00.000-05:002017-03-08T15:55:24.616-05:00Spezzatino? (You Do, and You'll Clean It Up!)I caught an episode of <i>Giada at Home</i> the other day, and she made something called a "spezzatino," which was basically Chicken, Artichoke, and Cannelini Bean Stew. And of course, I converted the recipe to be made in my magic pot! As the weather is soon to turn frigid again, this dish is delicious, healthy, and will stick to your ribs until spring makes a proper<span style="font-size: x-small;"><b>--</b></span>and less capricious--return.<br />
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<span style="font-size: x-small;"><b>Chicken, Artichoke and Cannellini Bean Spezzatino</b><br />
(Source: Adapted from Giada de Laurentiis via <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-artichoke-and-cannellini-bean-spezzatino-recipe/">Food Network</a>)</span>
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<span style="font-size: x-small;">
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<span style="font-size: x-small;">4 cups chicken stock<br />
1 small can tomato paste<br />
1 tablespoon dried oregano<br />
1 tablespoon dried basil<br />
2 teaspoons dried thyme<br />
1 teaspoon kosher salt<br />
1 teaspoon black pepper<br />
1 sprig of rosemary<br />1 bay leaf<br />
pinch of red pepper flakes<br />
2 lbs. boneless, skinless chicken thighs<br />
2 tablespoons olive oil<br />
8 oz. bacon, diced into 1/4-inch pieces<br />
2 medium carrots, peeled and cut into 1/2-inch pieces<br />
2 celery stalks, large dice<br />
1 onion, diced<br />
4 cloves garlic, peeled and minced<br />
1 can artichoke hearts, drained chopped into 1/2-inch pieces<br />
2 (15-ounce) cans cannellini beans (or butter beans), rinsed and drained<br />
1/2 cup chopped fresh parsley*</span></div>
<span style="font-size: x-small;">
</span><br />
<div class="MsoNormal">
<span style="font-size: x-small;">Add the stock, tomato paste, oregano, basil, thyme, salt,
pepper, rosemary, bay leaf, and red pepper flakes to the Instant Pot and stir
well to combine. Submerge the chicken thighs and cook on poultry for 15
minutes, then do a quick release.</span></div>
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<span style="font-size: x-small;">Meanwhile, add the olive oil to a skillet, cook the bacon,
and reserve the crispy pieces. Then sauté the carrots, celery, onion, and
garlic in the bacon fat until the onion is tender.</span></div>
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<span style="font-size: x-small;"><br /></span></div>
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</span>
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<span style="font-size: x-small;">Remove cooked chicken from the broth to cool. Add the
sautéed veggies, artichokes, and beans to the IP and cook on low sauté until
the carrots are tender. Remove the bay leaf and rosemary stem. Cut the chicken
into one-inch pieces and add it and the fresh parsley* to the pot. Taste to
correct seasonings. Serve the stew garnished with the reserved bacon pieces.</span></div>
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<span style="font-size: x-small;"><br /></span></div>
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<span style="font-size: x-small;"><i>*A few handfuls of fresh spinach or basil would also be nice.</i></span><br />
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0tag:blogger.com,1999:blog-21604084.post-13994424168413364822017-03-05T20:55:00.000-05:002017-03-08T15:43:42.287-05:00Deconstructing Cabbage Rolls As Winter Lingers<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">After a few teaser days of 50- and 60-degree weather, it has gone back to being winter. So I was thinking of making something hearty and comforting like cabbage rolls or stuffed peppers for Foodie Sunday (as my friend, Kim, calls it). But what I had on hand was a half a cabbage frozen in the back fridge
and some shishito peppers that needed to be used and zero desire to go to the store in the cold. Both the cabbage leaves and the peppers were too small of
vessels to be stuffed, so I came up with <b>Unstuffed Cabbage Rolls with
Homemade Tomato Sauce.</b> All this needs is a dollop of sour cream!</span></span><br />
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<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Calibri",sans-serif;
mso-bidi-font-family:"Times New Roman";}
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<![endif]-->
<div class="MsoNormal">
<span style="font-size: x-small;"><b>Unstuffed Cabbage Rolls</b></span><br />
<span style="font-size: x-small;">(Source: Inspired by Martha Kostyra's recipe)</span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;">2 cups homemade tomato sauce</span><br />
<span style="font-size: x-small;">1 tart apple, peeled and shredded</span><br />
<span style="font-size: x-small;">1/2 lb. pork sausage</span><br />
<span style="font-size: x-small;">1/2 lb. ground beef</span><br />
<span style="font-size: x-small;">1 large onion, diced</span><br />
<span style="font-size: x-small;">2 stalks celery, diced</span><br />
<span style="font-size: x-small;">1 green pepper, seeded and chopped (or a few hot peppers, to taste)</span><br />
<span style="font-size: x-small;">4 cloves garlic, peeled and minced </span><br />
<span style="font-size: x-small;">1 tablespoon dried parsley</span><br />
<span style="font-size: x-small;">1 teaspoon salt</span><br />
<span style="font-size: x-small;">1/2 teaspoon black pepper</span><br />
<span style="font-size: x-small;">1/2 small to medium cabbage, cored and shredded</span><br />
<span style="font-size: x-small;">1 cup chicken broth</span><br />
<span style="font-size: x-small;">2 cups cooked white rice</span><br />
<span style="font-size: x-small;">2 cups homemade tomato sauce</span><br />
<span style="font-size: x-small;">1 tart apple, peeled and shredded</span><br />
<span style="font-size: x-small;">1/2 cup sour cream, plus more to garnish</span><br />
<span style="font-size: x-small;">1/4 cup chopped fresh parsley</span></div>
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<span style="font-size: x-small;">To a small saucepan, add the tomato sauce and the shredded
apple. Bring to a boil, then simmer until the rest of the dish is done. (If you
don't have homemade tomato sauce, I recommend using a basic, good-quality
marinara instead of plain tomato sauce.)</span></div>
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<span style="font-size: x-small;">In a large skillet, cook the ground meats, onion, celery,
green or hot pepper(s) and garlic until the meat is no longer pink. Season the
mixture with the dried parsley, salt, and pepper. </span></div>
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<span style="font-size: x-small;">Next, add the shredded cabbage and the chicken stock, bring
to a boil, reduce the heat to low, cover and steam for five minutes. Uncover,
add the cooked white rice, the reserved tomato sauce*, half a cup of sour
cream*, and chopped fresh parsley. Stir to combine. Serve with an extra dollop
of sour cream.</span></div>
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<span style="font-size: x-small;"><i>*You can top the meat, rice, and cabbage mixture with the
tomato sauce and a dollop of sour cream, or you can mix the tomato sauce and
sour cream into the dish. Your call. </i></span></div>
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Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.com0