Beef And Cabbage Casserole

fried cabbage meal This is another one of those comfort food casseroles. I guess casseroles are sorta all comfort food, but I really like this one. No big surprising flavors, not particularly spicy. Just good.

Enjoy. Kid friendly.

INGREDIENTS:

  • 1 lb leaner ground beef
  • 4-6 slices bacon, diced and fried and drained on paper towels and set aside
  • 1/2 of a large cabbage, roughly chopped
  • 1 fairly large onion, sliced or diced
  • 1 15oz can diced tomatoes with juice
  • 2 cloves garlic, minced
  • 1/4 c chopped fresh parsley
  • salt and pepper
  • 2 tbsp butter
  • 2 tbsp flour

INSTRUCTIONS:

  1. Retain a tablespoon or so of the bacon grease and fry the onions until translucent and then reduce heat and saute until caramelized.
  2. Remove and add to the bacon set aside.
  3. Brown and cook thoroughly the beef, breaking it up into small crumbles. If there is noticeable grease from the cooking, drain off. Add to the onions and bacon.
  4. Place the chopped cabbage in a microwave safe bowl and cook until about half done.
  5. Place garlic in the pan and saute until fragrant, and turn out to the dish with meat and onions.
  6. Melt the butter in the pan and add the flour, making a roux. Cook for a minute or two.
  7.  Then add all the cooked ingredients into the pan. Add the tomatoes, and salt and pepper to taste. Bring up to a low boil just so the juices will thicken.
  8. Mix well and transfer to a baking dish. 8 x 11 should be fine.
  9. Bake in a 350° for 30-45 minutes depending on whether you do this immediately or set it all aside for final cooking later. Cook covered with foil.
  10. About 2/3 of the way through, remove and stir in the parsley and return to finish off the cooking.

SERVES: 6

NOTES: You can make this your own by adding chopped carrots or corn, or frankly anything else you like to the mix.

SOURCE: Sherry Peyton

 

Buffalo Chicken Grilled Cheese

Buffalo-Chicken-Grilled-Cheese You have to be careful what you pair with tomato soup. At least I do. My husband is quite particular you see.

He allowed that this was “okay”.

In fact it was better than okay.

It was pretty darn fantastic.

So, hey, when it’s time for sandwiches, try this one.

INGREDIENTS:

  • 4 boneless chicken thighs
  • 1 rib of celery
  • 1 carrot
  • 1/3 c or less mayo
  • sriracha sauce to taste
  • 1 oz or so of blue cheese, crumbled
  • 2/3 c or so of either Monterey jack or cheddar cheese shredded
  • bread of your choice

INSTRUCTIONS:

  1. Salt and pepper your thighs and then saute them in a bit of EVOO until done and nicely browned on both sides.
  2. Remove to a plate and cool. Then dice.
  3. Mince the celery and carrot.
  4. In a bowl, add the mayo, the sriracha and blue cheese, mix thoroughly.
  5. Add the chicken and veggies, and stir until all nicely coated.
  6. Butter a griddle and heat until sizzling. Then place half bread down and brown to a golden color.
  7. Turn off the heat.
  8. Remove the bread and replace with the other half of the slices, adding more butter if needed.
  9. Place the chicken mixture on each slice and spread out evenly. Top with shredded cheese. Heat until golden brown again.
  10. Carefully turn over the sandwiches and turn off the heat. Tent a piece of foil over the sandwiches to allow the cheese to melt.
  11. Remove to a dish to serve once the cheese has melted.

SERVES: 4

NOTES: Omit the blue cheese if you don’t like it. And feel free to use any cheese that you like in place of the jack or cheddar. These taste wonderful hot or cold. So consider making extras to put in the fridge for a snack. Also consider doing this way different by using shrimp and/or crab.

SOURCE: Sherry Peyton

Pork Chops Smothered in Onions and Bacon

pork-chop This is one of the go-to recipes when unexpected company shows up or you want something a little more elegant for a quiet dinner for two. Either way, it’s fast and tasty.

INGREDIENTS:

  • 4 slices of bacon, diced and fried crisp.
  • 1 small-medium onion, sliced thinly
  • 2 pork chops bone-in or boneless
  • 1/2 c chicken broth
  • 1/2 c cream
  • 2 tbsp butter
  • salt and pepper

INGREDIENTS:

  1. Remove the bacon to a paper-towel lined plate and reserve.
  2. Fry the onions in the bacon grease until caramelized. Remove with a slotted spoon.
  3. Salt and pepper the pork chops and fry until well browned on both sides and reduce heat and continue cooking until done.
  4. Remove pork chops and add the broth and cream. Once it is nice and bubbly, add the butter in bits, and whisk in until the sauce thickens.
  5. Either plate the chops and cover with the onions and bacon and sauce, or leave the sauce in a gravy boat for individual adding.

SERVES: 2

NOTES: Add mushrooms if you wish. That would kick it out of the park. You might add some fresh thyme, parsley, or rosemary if you wish as well.

SOURCE: Adapted slightly from All Day I Dream About Food

Cauliflower Mac and Cheese with Green Chiles*

cauli Comfort food today. Who doesn’t love mac and cheese? How about lightening up that carb total a bit, and spicin’ it up at the same time?

A winner for sure.

So get up and get busy in that kitchen.

 

INGREDIENTS:

  • About 1/3-1/2 of a large head of cauliflower, broken up into fairly small flowerets.
  • 1 c elbow macaroni (or other such as small shells)
  • 1 1/2 c of milk
  • either a roux of butter and flour (1:1 ratio) generally 2 tbsp of each, or 1 tsp xantham gum.
  • 3 tbsp cream cheese
  • 1 tsp dried mustard
  • 1 large Poblano or other chile of your choice, charred, seeded, peeled and chopped.
  • salt and pepper
  • 1-3 tbsp hot sauce of your choice
  • 2 cups shredded cheese (sharp cheddar is great)

INSTRUCTIONS:

  1. Salt a large saucepan  of water and either place pasta in cold or bring to a boil first. It really doesn’t make any difference. Cook until about half way done and then add the cauliflower and continue cooking until macaroni is al dente and cauliflower is firm but pierceable with a knife fairly easily. Drain.
  2. Add the roux and milk, or add the milk to the empty saucepan, sprinkle the xantham gum on the surface and whisk, while heating until it gets bubbly and thickens.
  3. Cut up the cream cheese into bits and drop in and continue whisking until it has melted in.
  4. Add the mustard and salt and pepper and hot sauce.
  5. Add 2 c of cheese, cheddar.
  6. Add the pasta and cauliflower back in and stir until fully coated.
  7. Serve.

SERVES: 4

NOTES: you can add whatever chiles you wish and also vary the cheeses as you desire

SOURCE: Sherry Peyton

Pineapple Bars*

pineapple This is a nice dessert with a cake-like consistency and a fairly mild pineapple flavor which I might boost with some extract next time.

I made substitutions for some of the sugar substitutes with some date puree which worked wonderfully.

Hope you like it.

INGREDIENTS:

1 T. warm water

1 tsp. dry yeast

¼ tsp. sugar (consumed by the yeast)

½ c. almond flour

1 T. oat fiber (I used wheat germ and that was fine)

1/3 c. granular erythritol (or sweetener to equal 1/3 c. sugar) (I used 1/3 c date puree)

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1½ c. shredded Monterrey Jack or mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1  20 oz. can of pineapple chunks, drained and chopped coarsely

STREUSEL TOPPING:  2½ T. cold butter, 1 T. cinnamon, 2 T. erythritol or other, ¼ c. chopped walnuts (or other nuts) and ¼ c. flax meal

INSTRUCTIONS:

  1. Preheat oven to 350º.  Grease an 8″ square metal baking pan and set aside. Dissolve the yeast with the warm water and sugar in a small saucer.  Set aside for now.

    Soften cream cheese in medium mixing bowl.  Beat in the eggs, cream, vinegar, shredded cheeses and stir well until smooth. Add the proofed yeast mixture and stir again. Finally add the pineapple and stir.  Measure all the dry ingredients on top of the wet and stir with a rubber spatula to blend until you have a uniform mixture.  Scrape the batter into the prepared pan, spreading it evenly.

    For the topping, using a fork, blend the cold butter, erythritol, 1 T. flax meal and cinnamon in a small bowl until it is a coarse, crumbly mixture.  Add the nuts, stir well.  Sprinkle evenly over the batter and pop pan into 350º oven.  Bake for about 35-40 minutes or until dry to the touch, firm in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 squares.   Store leftovers in a plastic bag in your refrigerator.

SERVES: 9

NOTES: I also used crushed pineapple instead of chunks, make sure you drain well. I also used vanilla flavored protein powder, and that worked out well too. It keeps well in the fridge for a good week.

SOURCE: Buttoni’s Low Carb Recipes

Date Oat Bars*

download (4) These are simple to make, taste wonderful and are healthy, although the carbs are higher due to the dates being used. Still, it can be worked into your diet and best yet, it requires no baking.

These are wonderfully tasty.

Do give them a try.

 

INGREDIENTS:

  • 1½ cup rolled oats
  • ½ cup almond flour
  • ½ cup raw almonds
  • ¼ tsp. salt
  • 3 Tbsp. brown rice syrup* (or honey or maple syrup)
  • 2 Tbsp. coconut oil, melted
  • 1 cup dates, pitted and roughly chopped
  • ¼ cup unsweetened cocoa powder
  • 2 – 4 Tbsp. water**

INSTRUCTIONS:

  1. Line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. In a food processor, process oats, almond flour, almonds, and salt until the oats and almonds have broken down and the mixture resembles a rough crumble. Add brown rice syrup and coconut oil, and continue processing until all the ingredients are well incorporated and the dough begins to stick together.
  3. Reserving ½ cup of the oat mixture, transfer the remaining dough into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly.
  4. To make the filling, add the dates, cocoa powder, and water to the now empty food processor, and process until the dates have broken down into a paste. Stop and scrape down the sides of the bowl as needed, and add a splash of water if the mixture is being stubborn. You don’t want to add too much, though, since you want the paste to be quite thick.
  5. When you’re happy with the consistency, transfer the date fudge to the baking pan and use a spatula that’s been sprayed with cooking spray to spread it evenly over the oat mixture. Sprinkle the reserved dough over the top and gently press it down with your fingers. Refrigerate for at least 1 hour before cutting into bars. Store bars in an airtight container in the fridge.

SERVES: 9

NOTES: I followed this recipe verbatim and had no problems. I used the maple syrup. I stored it in the fridge and that held up perfectly.

SOURCE: Running With Spoons

Pasta Ala Trapanese

pastatrapanese1 Nothing new here, just an old standard. Most recipes are pretty much the same. So don’t get all measury. Eyeballing is more than sufficient here.

INGREDIENTS:

  • 1/2 c of whole almonds, roasted just until browning.
  • 2-3 cloves of garlic, minced or microplaned.
  • 1 regular 15 0z can of chopped tomatoes (the best brand please) or an equivalent of fresh tomatoes, peeled and seeded.
  • 2/3 or so C of sun-dried tomatoes. These can be dried, or stored in olive oil. Chopped.
  • 1/4- 1/3 c EVOO depending on how your sun-dried tomatoes are stored.
  • a tsp or so of hot pepper flakes
  • salt and pepper
  • 1/2 c of excellent quality Parmigiano Reggiano grated.
  • 1/2 c fresh basil
  • pasta of your choice, about a pound

INSTRUCTIONS:

  1. Dump your almonds in a food processor.
  2. Add the garlic, and tomatoes.
  3. Whirr and slowly drizzle in the olive oil as it whirrs.
  4. Add hot pepper flakes, salt and pepper and cheese, and just pulse a couple of times to mix.
  5. Cook the pasta.
  6. Pour the sauce over the pasta and gently toss.
  7. Add a handful of chopped fresh basil on top.
  8. Serve with more grated cheese.

SERVES: 4

NOTES:  This dish depends in large part on using the best ingredients. Roasting whole almonds makes a big difference.  The better pastas are those with nooks and crannies to catch and hold the sauce. Make sure your almonds are chopped well enough that they aren’t chunky. The basil must be fresh…Dried is a waste of time.

SOURCE: Sherry Peyton