Saturday, September 28, 2013

Kielbasa and Chili Hash

4 tablespoons olive oil
1 large white potato, diced (about 1.5 cup yield)
1 medium sweet potato, diced (about 1.5 cup yield)
1/2 ring of kielbasa or smoked sausage, diced
1 small white onion, chopped (about 1 cup yield)
1/2 cup chopped, cooked green chili (seeded)
1 teaspoon MDP's Seasoning  or seasoned salt of choice

1. Heat 2 tablespoons of oil in a wok or large skillet until it starts to ripple. Add potatoes and cook until tender, stirring as little as possible so that the edge crisp, about 10 minutes.

2. Add  kielbasa and onion. Cook until onion is transparent and softened, about 5 minutes.

3. Add seasoning and green chili. Cook until potatoes are cooked all the way through, about 2-3 minutes. Adjust seasoning or add salt and pepper to taste.

Saturday, September 21, 2013

BBQ Turkey Meatloaf Bites

1 cup breadcrumbs
1/2 cup chicken stock
2 pounds ground turkey breast *
1 tablespoon poultry seasoning
2 teaspoons cumin
1 tablespoon dried parsley
dash of soy sauce
sea salt and fresh ground black pepper to taste
1/4 cup chopped green chili (cooked)
1/4 cup finely chopped onion
2 eggs
BBQ sauce of choice

1. Heat oven to 375. Combine breadcrumbs and stock to moisten.

2. Mix turkey and dry seasonings. Add moistened breadcrumbs, soy sauce, chili, onion, and eggs. Mix until blended together.

3. Form mixture into 12 balls and insert into the holes of a 2.5" muffin pan(s).

4. Bake for 30 minutes, remove and spread about 1 teaspoon of BBQ sauce on the top of each meatloaf. Continue baking for another 15-20 minutes until internal temp reaches 170.

5. Let stand 10 minutes before serving.

Make-ahead Option: Instead of baking immediately, you can wrap the meatloaves and store overnight until you are ready to cook and serve.

* You can also substitute 1/2 cup TVP reconstituted with 1/2 cup chicken stock for 1 pound of the turkey breast. Textured or texturized vegetable protein, also known as textured soy protein, soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a  meat extender.
 

Saturday, September 7, 2013

Pumpkin Oatmeal Cookie Pancakes

1 cup baking mix (like Bisquick)
3/4 cup rolled oats
1/4 cup flax seed
1 tablespoon brown sugar
1 tablespoon cinnamon
1/2 cup solid packed pumpkin puree
1 cup buttermilk
1 egg
2 TBSP honey
1/4 cup raisins or shredded sweetened coconut
2 tablespoons sunflower kernels or pepitas (hulled pumpkin seeds)

Combine dry ingredients in a large bowl. Make a well in the center. Combine wet ingredients until well incorporated. Pour wet ingredients into the well in dry ingredients. Stir until everything is moist but still lumpy. Do not overmix.

Pour onto a hot oiled skilled 1/4 cup at a time. Flip once the underside is golden brown (the oatmeal doesn't allow bubbles to rise up like traditional pancakes).

Sunday, September 1, 2013

Whipped Pumpkin Spice Cream Cheese

4 ounces cream cheese
1/4 cup solid packed pumpkin puree
1 teaspoon real maple syrup
1 teaspoon real vanilla extract
1 teaspoon pumpkin pie spice

In a food processor, whip cream cheese until fluffy. Add remaining ingredients, and pulse until combined well.

Great for bagels, French toast, or a sweet twist on a grilled cheese sandwich.

Tuesday, January 1, 2013

Slow Cooker Baked Beans

Whether you want something for a Barbeque, Easter Brunch, or a cheap slow cooker meal, these beans are perfect. I started making them 14 years ago when we had a cupboard full of dried beans and I was not familiar with how to cook them or what else to use them for. Now all sorts of dried beans line the shelves of my pantry for soups, salads, casseroles, and anything you could do with canned beans.

1 pound dried pinto beans*
1 large onion
1/2 pound bacon**
1 cup ketchup
1/2 cup brown sugar
1/4 cup dijon mustard
1/4 cup molasses
1 tablespoon real maple syrup
1 teaspoon Worchestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Rinse beans well and discard any shrivled, discolored, or deformed beans. Add beans to a pressure cooker and cover with 6 cups of cold water. Seal cooker and place on medium heat. Cook for an additional 12 minutes once the pressure regulator rocks. Remove from heat and let pressure drop on its own. Drain (reserving liquid) and rinse well. Add beans to slow cooker. ***

Thinly slice the onion and cut slices into quarters. Saute in a lightly oiled pan over medium heat until golden brown. Add onions to slow cooker.

With a pair of kitchen scissors, cut bacon slices into 1/2" pieces. Cook over medium heat until fat has run off, drain on paper towels, and add to slow cooker.

Add remaining ingredients to slow cooker and stir well to combine. Add some of the reserved cooking liquid as needed to make beans saucy. Cook on low for 8-10 hours. Sample sauce and adjust salt/pepper/molasses/brown sugar to your personal taste.

NOTE: You MUST cook the beans before adding them to the slow cooker. Read more about why here.

OPTIONS
* Or 4-15oz cans, skip the below instructions for cooking the beans
** Or 1 cup chopped ham, perfect for using up leftovers. Or 4 hotsdogs, cut into coin slices.
*** Or COLD WATER SOAK: Rinse beans and soak in 6 cups cold water for 8-12 hours. Drain and rinse beans, cover with 6 cups of hot water. Bring to a gentle boil, reduce heat to medium and cook for 2 hours, or until beans are tender and can be mashed between your fingers. 
Or HOT WATER SOAK: Rinse beans and add them to 6 cups boiling water. Boil 2-3 minutes, turn off and let soak overnight. Drain and rinse beans well. Bring to a gentle boil, reduce heat to medium and cook for 1 hour, or until beans are tender and can be mashed between your fingers.