1 head cabbage (green or purple both work fine)
1 loop of sausage (polska kielbasa or smoked beef sausages work fine)
1 lb sour cream (low carb, like Daisy brand is good)
½ C chicken broth, (boullion and water can work just as well)
Put the chicken broth in the bottom of a 4 qt kettle, over medium heat. Cut up the sausage into chunks 1-2 inches long and add to the broth. Cut up the cabbage into chunks about 1”x2”, and add them to the kettle. Cover, and let simmer/steam for 30 minutes or so. When the cabbage is noticeably wilted and no longer rubbery/chewy, remove it from the heat. If the mixture has a large amount of fluid in the bottom, it can be drained for a less soupy result. Add the sour cream and stir to evenly coat the cabbage pieces and the sausage. Serve.
1 T butter
1 T coconut oil/MCT oil
1 C Heavy whipping cream
2.5 squirts egg nog flavored sugar free Italian syrup (like Torani)
Up to 1 C water water (of whatever temperature you prefer)
Put the oils into a large mug. Add HWC to the mug. Microwave for 1.5 minutes, or until oils are entirely melted. Stir. Add syrup. Stir. Fill mug with water. Stir.
One rotisserie chicken carcass. Boil to make broth, and separate the remaining meat from the bones. Add the meat back to the broth for soup. (substitute two quarts broth, and meat if you want it)
Two cans refried beans (substitute one of whole pinto or black beans if you wish)
One can diced tomatos and chiles.
One small can of diced green chiles.
One can cream-style corn
One can cream soup (chicken, mushroom, celery, whatever)
Crushed red peppers, chili powder, cayenne pepper, etc. to taste.
Mix all the above ingredients together and cook on medium heat for an hour or so, stirring occasionally.
Tear up some corn or flour tortillas, and deep fry them until stiff, or use commercial tortilla chips, or use dried out flour tortilla broken up into chip-sized pieces. Put a small handful in each bowl. Cover with soup and and some shredded cheese and sour cream as desired. Makes enough for a meal and leftovers.
This is based on a recipe my mother adapted from a recipe she got from her sister. I added the chocolate chips, the cottage cheese, and the nutella entirely on my own, but she would have been fine with the vanilla extract, and with the idea of adapting the recipe with whatever innovations worked.
Deluxe Mixed Berry and Cheese Cobbler
Melt in 9×13′ pan:
1 cube butter or margarine or butter-flavored shortening
in 4 c. measure or small bowl, mix
2 c. flour
2 c. sugar
1 c. chocolate chips (mixed white and milk chocolate works quite well)
in 2 c. measuring cup, mix
1/2 c. water
1 t. baking soda
2 t. salt
2 t. Baking powder
1 t. Vanilla extract
½ c. cottage cheese
Stir. Fill to 2 c. mark with
evaporated milk or buttermilk.
Stir, mix with flour and sugar. Mix well and pour into pan.
Mix 1 c. each of blueberries, strawberries and raspberries with sugar to taste, spread over batter. Add 2 T cream cheese and 2 T Nutella or equivalent hazelnut/chocolate spread on batter.
Bake at 375 degrees for 45 minutes to 1 hour, until top of cake is brown. Begin serving while still warm, with heavy whipping cream, unsweetened and unwhipped.
2 cups flour
1 3/4 cups buttermilk
1/4 cup oil
1/4 cup water
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix flour and 1 cup buttermilk. Add and mix oil, then eggs. In separate container, mix baking powder, baking soda, salt, and water. Add to batter mixture and add remaining buttermilk as needed for desired consistency.
As my vacation winds to a close (with a little bump yesterday — 7 hours on the floor), I am pleased with what I got done. Not everything I intended to, but a bunch of important things.
With the help of the girls (and the boy-in-law), we finished processing four baskets, three produce bags, and a box of apples into pie filling, applesauce (spiced and strawberry) and apple butter (with only the first batch overdone) and canned them, with only two jars not sealing. Many of the jars were popping within minutes of being taken out of the canner, and I had several popping while still in the canner (I think that means that they were boiled longer than they needed to be).
I went to two medical appointments, and have three appointments scheduled for follow-up. These are resulting in better management of my depression (steady as she goes with the Zoloft for another month, with the option of upping the dose at any time), diabetes (I can has fast insulin and test strips? I can!), and whatever the firetruck is wrong with my shoulders (including x-rays on the left shoulder, which is a lot worse).
The diabetes management is throwing complications into my day (I remembered to take fast insulin before breakfast, but, fifteen minutes later, was busy doing something else and didn’t get any breakfast, so I’m feeling a little hypo right now), but I’m rolling with it, and I’m promising to test way more often (before each meal) and to take the fast insulin before each meal and slow insulin at night, before bed. I think I’m enough in the world of day-time people that I can possibly make that routine work when I’m getting up for work, too. It’s going to take a while to make it routine.
This batch was different from previous batches in that I did no coring of the apples of any kind — just cut them into quarters and dropped them in the crock. I used a cheap, small Walmart bag of Granny Smiths and Golden Deliciouses, along with a small paper bag of whatever was closest to the door in Haggen. I added no water, but did add seasoning and lumps of cane sugar for the cooking phase. And, then, I used a screen colander to squeeze the stuff through.
The screen colander did a much better job of getting stuff through than my plastic colander that only has holes on the bottom of it (nothing up the sides), However, I have a bunch more stuff left in the colander, and I think I’m going to move it to the plastic colander so it can let through more of the pulp without letting through the seeds, skins, and the like. I’ve had two bowls of the stuff that got through the screen, and it was very liquidy, but very tasty. And there was no problem from not adding water — it cooked down to a pulpy paste with a little stirring after just a couple of hours in the crock pot.
For Next Time
I’m considering not doing all the seasoning in the cooking phase. I’m not sure. I’m also thinking about taking some of the pulpy stuff I get out, after I’ve done the liquidy stuff out, for apple butter. And I’m told we have the Foley food mill around here someplace, and that would make this a lot easier. If I can find it.
Mason jars are all the thing, for those who didn’t get the memo. Being the slave that I am to following trends, I have knuckled under and become quite into mason jars. I’m mostly using them to store dry goods that I’ve vacuum sealed inside them (which, btw, really rocks), but I also use them for making yogurt in, or just kind of anything else that strikes my fancy.
So, the other day, when I decided I wanted to cook up some quinoa that I’ve had for a while, it quickly became apparent that I was going to want to microwave cook it in a jar if I could. Google being my friend, it didn’t take long to find confirmation that this would be safe (I had a bad experience once, exploding a glass jar by getting it too hot, so I needed the confirmation to try it), and I found some basic instructions for the microwave part. I followed them somewhat closely, and ended up with a puddle of steamy quinoa all over the turn-table of my microwave, and a mess all over the jar. But the stuff in the jar was very tasty, and I was able to enjoy from it for several days. Continue reading proto-Foodie Blog: Microwaving Quinoa in a Mason Jar
I’ve been experimenting with food lately, and learning as I go. It all started when I joined Pinterest, and saw tons of food links posted, especially for preparing freezer/crock-pot meals. I looked them over, and found some ideas I thought I could use. Due to odd food aversions (tomatoes, peppers, squash, cucumbers) intolerances (lactose, eggs) and diabetes (carbohydrates other than fiber), food has been problematic for me for a long time. I spent some time years back and developed a cooking repertoire that was fun and useful when the kids were around — pretty good at cooking up beef, chicken and pork roasts and making gravy from the drippings, for instance — but those tend to be a bit overkill when cooking for one or two, so I’ve steered away from food that I need to prepare much, as it tends to become something I throw away because I never quite got the oomph to get started on it.
Continue reading Adventures in Food