WHAT'S FOR DINNER: FRIED CABBAGE WITH FAST MEATY TOMATO SAUCE

I know that some of you might shoot me for using canned tomato sauce tonight but I really haven't been feeling my best lately and I needed a quick fix to feed my hungry boys. Although, I'm sure some of you will love me for the super easy meal. And still some others might hate me for even mentioning cabbage. Not only is cabbage super healthy but we all ate it because it was so good, even my 2 year old. 

FYI, there's only 300 calories in an entire 7" head of cabbage!

FRIED CABBAGE

6 servings

2 t butter

2 C water

2 cubes chicken or vegetable bouillon

1 head cabbage, cored, washed and coarsely chopped

salt & pepper to taste

Bring butter, water and bouillon to a boil in a large pot. Reduce heat to low and add cabbage. Cover and cook over low heat to steam for about 40-45 minutes, stirring occasionally. Season with salt and pepper and serve.

FAST MEATY TOMATO SAUCE

6 servings

1 (26.5 oz) jar or can tomato sauce

1 lb ground beef or bison

Heat up your skillet on medium high. Add meat and stir occasionally until fully cooked.

Drain fat. 

Add tomato sauce, stir and cook for 10 min on low heat.

Add cabbage to the bowl then top with sauce like you would pasta.

WHAT'S FOR DINNER: TOMATO BISQUE

We ate at Vernon's Hidden Valley Steakhouse this past Sunday in Albuquerque. It's set up like a speakeasy. The restaurant's unmarked, you have to have a secret password at the door to get in, and if you're lucky enough to finally find it and be let in, your eyes have to adjust to the dark. It's an incredible locally owned restaurant that takes you back to a different era in time. 

One of the best things we had at Vernon's was an heirloom tomato soup. 

It was so good, this evening I tried to recreate it. Although it's different than the Vernon's soup, this soup is really good!

TOMATO BISQUE

6 servings

2 lbs tomatoes (heirloom or other)

2 cubes beef or vegetable bouillon, crumbed

1 T sugar

1 t salt

1 bay leaf

1/4 t basil

1/4 t ground pepper

1/2 C butter

1/3 C flour

1 qt milk or half & half

Run tomatoes through a food mill to remove the seeds and skins OR add chopped tomatoes into the pot with 1 C water and puree with hand blender or in a blender then run through a sieve to remove all solids. Discard solids.

Add tomato puree in the pot over medium heat. Stir in bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat and simmer 30 minutes.

In a large saucepan or skillet over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minutes. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. 

Stir into tomato mixture and heat through.

TIP #50: DAWN REMOVES BLOOD STAINS

As parents, we constantly have to deal with gross things with our kids as well as problem solving.

Canaan woke up about 5:45am this morning and because of a nose bleed, him wiping this nose, tossing & turning, he and his bed looked like a war zone.

I knew that peroxide will usually lift stains out of fabric but since it was mainly on the beautiful handmade quilt my mother had made Canaan after he was born, I didn't want to take a chance and ruin it especially since hydrogen peroxide can bleach fabric.

I thought about all the different things that get out different stains. I knew that Dawn dish soap gets out oil, grease, peanut butter, gum, among other things, so maybe it would get out blood too?!

I rubbed Dawn dish soap liberally on all the blood stains. Then I did a light prewash without soap. When it was done I checked to make sure the stains were out. To my surprise, Dawn really does get out the stains from clothes, sheets & blankets even when soaked in. Then I washed it on a normal cycle with laundry detergent.

NOSE BLEED TIP: Vaseline can stop a nosebleed and help prevent them too.

HOW TO MAKE: GREEN CHILE SAUCE

Every time you go out to eat at a New Mexican restaurant, whenever you order, the server will ask you if you want RED, GREEN or CHRISTMAS. RED is a red sauce made from ripe chiles picked when the green turns to red. GREEN is a green sauce made from unripe chiles picked while they're still green. CHRISTMAS is both sauces. You can always ask for the chile on the side if you're afraid of how hot it might be...and if you want to make sure to taste your food.

This time of year, whether you go to a local farm, at the grocery store, or in random parking lots all across New Mexico, you can smell the roasting of green chile long before you spot the area where it's being turned in large metal roasters. It's a favorite time for many New Mexicans.

If you don't live in New Mexico, not to worry, although much better fresh or frozen, you can find canned HATCH green chile at your local grocery store and sometimes in the freezer section under BUENO foods.

Make your own at home for delicious enchiladas verde or as a topping.

GREEN CHILE SAUCE 

2 T oil or lard

1 clove minced garlic

1 C minced onion

1 T flour

1 C water or more

1 C diced green chile

salt to taste

Heat oil in a heavy saucepan, saute garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes. Add more water for desired thickness. 

WHAT'S FOR DINNER? CHEESE ENCHILADA VERDES

I never knew how unhealthy enchiladas were until I made them last night! Well, whatever, they're delicious!!!

CHEESE ENCHILADA VERDES

4 servings of 3 enchiladas each

12 blue or yellow corn tortillas

4 T oil or lard

1 clove minced garlic

1 T flour

4 C green chile sauce 

(recipe to follow in another post)

salt to taste

2 C grated cheddar or Monterey Jack cheese

1/4 C minced onion

Fry tortillas in deep fat to soften. Heat garlic in oil. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste.

Take a tortilla in the palm of your hand, add a layer of onions, green chili sauce & cheese. Roll and place in a grease baking dish. Repeat until all 12 tortillas are done. Sprinkle with remaining cheese on top. Place in a 350 degree oven to allow cheese to melt. Then remove, cool for a few minutes and serve.

TIP: My husband being from New Mexico, loves his enchiladas with a fried egg on top of his.

WHAT'S FOR DESSERT? RED VELVET LAYERED CAKE

We were blessed to be able to celebrate our dear friend's, Matthew C., birthday up at the cabin. His precious wife, Jana & I made him this cake.

PS Sorry I forgot to take a picture after we iced the top as well. I'm sure you'll forgive me as soon as you sink your teeth into a bite of this.

RED VELVET LAYERED CAKE

12 servings

1/2 C shortening

1 1/2 C sugar

2 eggs

2 T cocoa

4 T red food coloring

1 t salt

1 t vanilla

1 C buttermilk

2 1/2 C flour

1 1/2 t baking soda

1 T vinegar

5 T flour

1 C milk

1 C sugar

1 C butter

1 t vanilla

Grease 2 - 9" round pans. Preheat oven to 350 degrees. 

Cream shortening and sugar, WELL. Add eggs and beat well.

Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, vanilla, and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and fold into cake batter. DO NOT BEAT OR STIR NOW.

Bake 30 minutes.

Cool cakes completely.

Icing: Cook 5 T flour and milk over low heat until thick, stirring constantly. Let cool thoroughly! While cooling, cream sugar, butter and vanilla. Beat this well until light and fluffy. Add to flour mixture and beat until a good spreading consistency. DO NOT ICE CAKE UNTIL CAKES ARE COOLED COMPLETELY.

WHAT'S FOR DINNER? GOAT CHEESE & HERB STUFFED CHICKEN

GOAT CHEESE & HERB STUFFED CHICKEN 

makes 4

1/4 C panko

2 T fresh chopped mint

2 T fresh chopped parsley

1 (4oz) package goat cheese

4 (6oz) skinless, boneless chicken breasts

sea salt

4 t olive oil

Preheat broiler on high.

Combine panko crumbs, mint, parsley & goat cheese in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. 

Stuff 2 T cheese mixture into each pocket; close opening with a  few wooden toothpicks. Sprinkle chicken with a little salt.

Heat a large nonstick skillet over medium high heat. Add 1 T olive oil to pan. Add chicken to pan and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet, browned side up; broil for 8-10 minutes or until done.

TIP #49: Get that gunk off the bottom of your pans

Ever had problems getting all that gunk off the bottom of your pans? 

Every time I cook scrambled eggs, I can't get all the residue off. It's disgusting! 

Today I was soaking, scrubbing with a brush, then a rag. I thought about those steel mesh scrubbers but didn't have one. What to do? As I was thinking about what I could use, while staring at all the shelves in the pantry, I spotted foil. Why not? 

I wadded up a large piece of foil and went to town scrubbing with a little hot water. It came right off!! 

Although I'd totally recommend this for your stainless steel or copper pans, I absolutely would not use this on your non stick pans. I bet it would scratch it good. 

How do know when BUTTERMILK goes bad?

This question comes from Christine S. in Katy, TX: 

How do know when BUTTERMILK goes bad?

Answer: 

About 2 weeks past the sell date. If it is at all "chunky," it's gone bad. Since it's sour milk, it will smell the same regardless of if it's gone bad or not. 

WHAT'S FOR DINNER? GRILLED VEGETABLE PASTA SALAD

GRILLED VEGETABLE PASTA SALAD

serves 4

1 small zucchini or other summer squash, chopped

1 red sweet pepper, stemmed, seeded and quartered

half a small red onion, cut into 1/2 inch thick slices

1/2 lb trimmed asparagus

3-4 T olive oil, divided

4 C cooked whole grain corkscrew pasta

2 T balsamic vinegar

1/4 t salt

1/8 t pepper

Lightly brush vegetables with 1-2 T oil. Place veges on a medium hot grill. Cover and grill for 3-5 minutes for asparagus, turning once and about 10 minutes for the summer squash, pepper and onion, turning once. Remove from grill and allow to cool a couple of minutes.

Cut vegetables into 1/2 inch pieces and toss with the pasta in a large bowl. Add remaining oil, balsamic, salt and pepper to pasta and toss well to coat.

Serve warm or cold.

WHAT'S FOR LUNCH? SUPER FLAVORFUL EGG SALAD with only 5 ingredients

As with all comfort food, there are as many recipes of egg salad as there are cooks. Here's how I make it.

EGG SALAD

serves 4

6 eggs

2 T mayonnaise 

1 T mustard

2 T fresh snipped dill

3 chopped pickled okra OR 1 T anchovy paste

Boil eggs for 10 minutes. 

Cool under cold water and peel under running cold water. Or boil ahead and place in refrigerator to peel later. 

Put the rest of your ingredients in a bowl.

Chop peeled boiled eggs and place in bowl. My dear friend Amanda S. once told me to use your pastry blender to chop the eggs. She's right! It's the easiest with minimal clean up. 

Stir by hand until well blended.

Serve on bread or with crackers. 

Egg salad always reminds me of picnics and Big Top Pee Wee.

MAKE EATING FUN FOR KIDS: FROZEN GRAPES

For most of you, I'm sure this brings back some childhood memories of your mom taking the frozen grapes out of the freezer for you to munch on on a hot summer day. 

This is a great healthy frozen treat for any kid or kid at heart. 

FROZEN GRAPES

Wash grapes under cold water.

Leave whole or slice. I quartered mine.

Freeze for at least 4 hours in Ziploc or Tupperware-type container.

WHAT'S FOR DINNER? GRILLED CAPRESE & CROUTON SALAD

My great-auntie's best friend, Peggy D. bought me some lavender infused balsamic vinegar up in Santa Fe a couple of weeks ago. I'm in love with this sweet & tangy balsamic so I had to try it out on something I'd really  be able to taste it in.

GRILLED CAPRESE & CROUTON SALAD

serves 4

4 slices whole grain bread

1 C grape tomatoes, halved

6 oz part skim mozzarella balls

3 T chopped fresh basil

2 T olive oil

1 T balsamic vinegar

1/8 t pepper

Place bread slices on the rack of a medium hot grill.

Place tomatoes in a grill pan on grill next to bread. Cover and grill for 1-2 minutes or until bread is toasted and tomatoes are charred, turning bread once and shaking pan with tomatoes occasionally.

Cut bread into half inch pieces.

In a large bowl, toss the bread in with tomatoes, cheese, basil, oil, vinegar and pepper.

WHAT WE'RE SNACK'N ON? OVEN DRIED FRUIT LEATHER

You may not have a dehydrator so here's a way to make your own fruit leather or roll ups in your oven.

Fruit Leather

4 C berries or other fruit

(or any other combination of fruit)

2 T honey

1/4 C fresh lemon juice

Preheat oven 170-200 degrees. Cover baking sheet with plastic wrap.

Combine all ingredients and puree until smooth. Run through a sieve, if desired, for a smoother texture (to remove seeds, etc.)

Spread evenly on pan. 

Place the pan on the top rack of the oven.

Bake for at least 4 hours leaving door partway open, if desired. 

You'll know it's dry when it's no longer tacky and you can tear it.

Either place the whole pan on a cooling rack, remove the plastic wrap from the pan and cool on the cooling rack or only remove the fruit leather and place on a cooling rack until completely cooled.

Cut into pieces.

To store: store in an airtight container or Ziploc. 

WHAT'S FOR DINNER? CITRUS GLAZED CHICKEN LETTUCE CUPS

CITRUS GLAZED CHICKEN LETTUCE CUPS

makes 8 lettuce cups

1/2 C apricot preserves

1/4 C frozen orange juice concentrate, thawed

2 T soy sauce

1 T vinegar

1 clove garlic

3 6oz skinless, boneless chicken breast halves

salt & pepper

1/2 lb cut green beans

1 t olive oil

2 C hot cooked brown, wild or white rice

8 medium or 4 large romaine leaves

Glaze: In a blender or food processor, combine preserves, orange juice, soy sauce, vinegar & garlic. Cover and mix until smooth. Remove 1/4 C to brush over chicken; set aside to rest.

Season chicken lightly with salt and pepper. Brush with glaze. Grease grill rack; cover and grill chicken on medium high about 10 minutes or until done, turning once and brushing again with glaze halfway through.

 Discard any leftover glaze. Toss green beans with olive oil and grill in a pan alongside chicken.
OR do this separately in the same grill style skillet on the stove top.

Chop chicken. In a bowl, toss chicken and green beans with about 3 T reserved glaze.

Grill lettuce for about 30 seconds on each side; cut crosswise if using large leaves.

Spoon rice into lettuce cups. Top with chicken and drizzle with reserved glaze.