Pumpkin, Chard and White Bean Soup
November 8, 2012 - Written by DianaThis soup is easy, semi fast and very seasonal. I made this on vacation with a microwave, a bowl, and one pot on an electric burner. The kitchen was a small not even efficiency size kitchen. One microwave, a dorm fridge, a two burner cooktop and a small sink with a tiny counter made up the kitchen. I have trouble with how small my small kitchen is and I could live with this little efficiency for the one week we were staying in Duck, North Carolina – but I think one week is the limit.
While the recipe made four bowls of soup, my husband and I both ate two bowls each for dinner. It was a vegetarian dish for us, you can add sausage to it, or chicken and it would go well. Also, you could serve it as a soup course along with a sandwich. While spelt berries were cooking in broth, the microwave was used to partially cook the pumpkin – after slicing in into pieces and cleaning out the seeds and pulp. Only one soup/stew pot was used along …
Keep It Simple – Crockpot Beef Stew in Red Wine
May 19, 2011 - Written by Diana
As you know, I am a big fan of keeping it simple. You can ruin a dinner by fussing too much. My dad was a perfectionist and though his meals were technically perfect, sometimes there were other factors. Ask my mom how her friends loved dinner with my dad when his perfect meal didn’t show up until 9:00. Ask how much we loved running out to the store at the last minute to pick up the perfect ingredient, that he couldn’t do without because the recipe called for it, and he didn’t do substitutions. Some of my favorite meals take just a few ingredients and a little bit of time. Spending a couple of hours preparing an appetizer that disappears within a couple of seconds can be such a let down and who wants to come home to start a really in-depth dinner, when you just want to relax? This stew is super easy, fast and delicious. I start meals like this before I go to work. The first one home adds the carrots and …
Turkey Chili
February 5, 2011 - Written by DianaDelaware North is the company that provides a lot of venues – such as sports, music, national parks, gaming venues etc with their concession fare. I gave my older brother the sports fanatic my copy of Homeplate after I reviewed it and he liked it. It was a book based on recipes at their different sports arenas and parks. Chef James Major and Chef Jeramie Mitchell sent us two of their favorite Superbowl recipes to share including a healthier Turkey Chili recipe to fit in with our revised healthier Superbowl swaps we’re trying out this year.
BUFFALO, N.Y (Feb. 5, 2010) Delaware North Companies Sportservice, which serves fans at more than 20 major pro sports venues, knows that food is the best part of any Super Bowl party. Just days before the big game, football fans can still huddle up with two of Sportservice’s regional executive chefs for great party recipes that you can whip up in a hurry to impress your guests.
Sportservice Regional Executive Chef James Major, top chef for the Cleveland Indians at Progressive Field, helps you score big with a healthy-but-hearty turkey …
Apple Cinnamon Coffee Cake
October 20, 2010 - Written by DianaIt’s apple season and I have had such a craving for an Apple (Cinnamon Coffee) Crumb Cake. It doesn’t help that I have all of these apples that my husband and I are planning on canning sitting around the house calling to me. Psst, psst, you want it, you know you doooooo. Well, I caved. I hit the books looking for a simple cake that I could put together quickly for a nice evening snack. This is one of the times it would be nice to have kids hanging around. I’ve got apple cake and I’m eating it, and eating it. This is my type of cake, not too sweet, a little bit of apple, moist and delicious. Love it. Warm is better, and if you have vanilla ice cream, dollop it on top. I don’t have any, but I just keep snacking on it. I found this recipe in my Best of Cooking Light Kitchen Secrets for Quick and Easy Meals from Sept 2008. I guess this is the reason I keep magazines I like around for a while.
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Big Bowl of Whole Grainy Dinner Goodness
January 27, 2010 - Written by DianaTonight’s dinner was inspired by a store bought frozen lunch I had today. It had beans, whole grain orzo, dried cranberries, spinach and a little bit of cheese. I enjoyed it quite a bit and thought I would use it as inspiration to create my own big bowl of whole grainy goodness. Even though the barley and quinoa stuck to his braces, my son thought it was delicious. My husband also liked it a lot too. I know my daughter would have enjoyed it, and that she would have grabbed the leftovers thrown salad dressing over top and had it cold for lunch the next day. One thing I would have changed would have been to add in more chard. I dug through the snow to find what chard I could from the raised beds in the garden. I found some small leaves, only about 7 or 8, but it was enough to give it a little color and flavor. I just wish I had more. It’s so cool to go dig through the snow for chard in the middle of winter, but your fingers get awfully cold and you have to be careful that they don’t stick to the …
Just in Time for Easter: Authentic Hungarian Kolbasz Recipe
April 9, 2009 - Written by Deb Ng
Last week Diana shared a story that brought back so many memories. It was about Easter with our Hungarian relatives, spefically, kolbasz. A hungarian sausage. I did a little hunting around and found a kolbasz recipe for those who are so ambitious they’ll rock the sausage makers.
This image is from Wikimedia Commons. I wish I found one that did justice to the kolbasz we enjoyed for Easter.
Enjoy – if you do make it, let us know what you think:
Authentic Hungarian Kolbasz
Ingredients:12 to 15 pound fresh pork
2 large onions
4 tablespoons of genuine Hungarian Paprika (no other will do for kolbasz!)
5 tablespoons black pepper
1 tablespoon Cayenne pepper
6 Cloves Garlic
5 tablespoons saltMethod:
1. Crush garlic and boil in 2 cups of water. Set aside.
2. Grind meat and onions together into a large pan. Add in seasonings and garlic water. Mix well with hands.
3. Stuff into sausage casings and tie off ends.
Cook as desired – usually parboiled and then browned in a frying pan on top of the stove.
Tweet this post!Wisconsin Cheese Comfort Food
February 6, 2009 - Written by DianaMore and more people are eating at home, family style. Not only is it less expensive, but eating dinner together can be a great way to connect with everyone. I’m lucky if I can get my son to follow the directions on the blue box to make macaroni and cheese for dinner. However, these Chefs have ramped up our comfort Macaroni and Cheese and updated it putting their own spin on it while using homegrown (grown?) cheese from Wisconsin. I’d be just as happy if you used cheese from Ohio or other local cheeses, however, we thank the Wisconsin cheese people for their recipes. For more recipes featuring Wisconsin cheeses, visit www.EatWisconsinCheese.com.
- Chefs Frank Randazzo and Andrea Curto-Randazzo from Talula in Miami Beach, Fla. use Wisconsin Fontina and Parmesan cheese as well as pancetta in their Miami Macaroni and Cheese.
- Chef Goose Sorensen from Solera Restaurant & Wine Bar in Denver, Colo. tops his White Cheddar Mac & Cheese with fresh scallops and grilled asparagus.
- Chef Gregg Wangard from Marisol Restaurant in Pismo Beach, Calif. combines Wisconsin Aged Cheddar and Asiago cheeses for a flavorful approach to his traditional macaroni and cheese recipe.
MIAMI MACARONI & CHEESE
Number of Servings: 12 Ingredients:
- 11/2 pounds rotelli pasta
- 2 cups pancetta, diced 1/4”
- 3 cups (approximately 12 ounces) Wisconsin Fontina Cheese, cut into 1/4" cubes and chilled
- 2 cups (approximately 8 ounces) Wisconsin Parmesan Cheese, finely grated
- 11/2 quart Heavy Cream
- 2 1/2 cups Milk
- 3/4 loaf baguette (dry)
- 8 ounces (approximately 1 cup) unsalted Butter, to taste
- Salt to taste
- Black pepper
Cooking Directions: Preheat oven to 375°F. On baking sheet, cook pancetta for 6-8 minutes or until just crispy. Drain grease and set aside. Crush and crumble baguette (you may use a food processor), until semi-fine to make bread crumbs. In large sauté pan, melt Butter over medium heat. Add bread crumbs and toast (tossing), until golden brown. Set aside. Cook pasta until al dente, cool and set aside in large mixing bowl. In hot saucepot add Heavy Cream and bring to a boil. Simmer and reduce by 1/3. Slowly whisk in 1 1/4 cups of the Parmesan and pancetta. Continue reducing slightly until consistency is thick and creamy. In large mixing bowl with pasta, add the Cream Mixture along with the Fontina Cheese. Toss quickly and season with salt and pepper to taste. Pour Mixture into lightly buttered individual casserole baking dishes (5-6 ounce dishes). Top with breadcrumbs and remaining Parmesan Cheese. Bake in oven for 12-15 minutes. Remove and serve hot. You may also use one large casserole dish for this recipe.
Parmesan Potatoes Au Gratin
February 3, 2009 - Written by Diana
I wanted to post this last night, but I was too busy watching the Superbowl (and taking nap – don’t tell anyone but I slept through some of it). My husband went to a brother’s home to watch the Steelers play. I made some Parmesan Potatoes Au Gratin for him to bring and share with everyone( which was really only two other people). My son had school today so we stayed home and monitored the game from home without all the ruckus. This is a really good side dish, easy to make, and the garlic and parmesan is very fragrant. I have a mandolin that I use to slice the potatoes to a medium thickness and onions into really thin even slices. You can substitute Romano for Parmesan in this dish or do a mix of both. I know it was good because my husband brought home the dish – totally sparking clean. Sharon & John – we know what you have in your fridge.
Ingredients:
- 6-8 medium potatoes sliced medium thickness
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Cabbage, Beef and Noodles
January 13, 2009 - Written by Diana
This is one of our family’s favorite comfort foods. I think cabbage is good for you, but I don’t want to do a whole lot of preparation, or wrapping, I just want to throw it in. Here’s a meal I came up with that we enjoy and it’s quick and easy to make too.
Ingredients:
- 1lb ground beef
- 1 onion
- 1 green pepper
- 8 oz wide flat noodles
- 3 cups beef broth or stock
- 1/2 small head of cabbage
- 1 cup peas or corn or your other favorite veggie.
- salt & pepper
- 1 cup shredded cheese.
Directions:
Saute ground beef with peppers and onions. Drain off the grease. In a large pan or wok, heat up the broth until boiling. Add in the noodles and simmer until the noodles are almost cooked.
While noodles are cooking, slice …
Pressure Cooker Pot Roast
January 6, 2009 - Written by Diana
Sunday was a busy day. It was the last day of our winter break. My husband and I took the time off to spend it with the kids and each other, but this was our last day before work started up again. It was the day my daughter was leaving to go back to college, catching a ride with a friend. We went to church, but we never do hit the early mass, it’s the nooner for us, so we can have a leisurely brunch together first. Then food shopping and stock up for college girl since she was going back. I bought a roast in the store, but forgot that I should start early with all of the commotion going on. When I remembered, time was too short to go the slow simmer route, so I kicked it into high gear with the pressure cooker. We never owned one growing up, and I never saw one in use until my mother in law did a pot roast for dinner one night years back. If you don’t have a lot of time …
