Sunday, March 31, 2013

Spicy Roasted Eel Kedgeree

 eastereggs

If you're not familiar with kedgeree it is a dish that arose from the British Raj, usually incorporating boiled rice, flaked fish, and boiled eggs. I've found most recipes to be somewhat bland for my taste (as someone who loves Asian food, there's not much Asian about most kedgeree) and developed a version this morning that has a little bit more of a punch! Kedgeree is traditionally served for breakfast or High Tea. We served ours with oolong tea for breakfast.

Ingredients:
  • 1/2 cup rice
  • 1 cup boiling water
  • 1 TB vegetable oil
  • 1 tsp curry powder
  • 1/4 tsp cinnamon
  • 1 whole dried red pepper
  • 1 clove garlic, minced
  • 1/2 onion, diced
  • 1 small carrot (in honor of the Easter Bunny), diced
  • 1 cup chicken broth
  • 1 3.5 oz can roasted eel (I get mine at the local Korean market)
  • 2 Easter eggs, roughly chopped
  • Salt and freshly ground pepper to taste.
Directions:
  1. Pour the rice into a bowl large enough to contain the rice and the cup of water.
  2. Pour the boiling water over the rice and cover with a saucer; let sit for 20 minutes.
  3. Heat the oil in a saucepan and stir fry the spices and red pepper for 2 minutes.
  4. Add the garlic, onion, and carrot and saute until soft.
  5. Drain the rice and add to the saucepan.
  6. Saute for 5 minutes.
  7. Add the chicken broth and bring to a boil.
  8. Cover tightly and cook for 25 minutes.
  9. Uncover, add the eel (break the eel up into smaller pieces) and the eggs and heat until warm.
  10. Add salt and pepper.
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Sunday, March 17, 2013

Brats and Cabbage in Brown Sauce



Active Time: 10-15 minutes
Total Time: 8-8.5 hours

Ingredients:


  • 1 LB bratwurst
  • 1/2 cabbage cut in wedges
  • 1 cup mayonnaise
  • 1 cup milk
  • 1 packet French onion soup mix (I actually make my own using this recipe)
  • 1/4 cup flour
  • 3 slices of bacon

Directions:

In the morning:

  1. Blend together the seasoning mix, flour and the mayo and milk in a blender.
  2. Place the wedges of cabbage in the crockpot.
  3. Wedge the brats and bacon in between the cabbage.
  4. Pour the sauce over.
  5. Cook on low 6-8 hours or high 4-6 hours.

In the evening:

Serve with bread--It's ready!

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Monday, March 11, 2013

Green Chilli



 

Ingredients:


  • 2 tsp ground cumin
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 bay leaf
  • 2 Poblano chiles diced
  • 1 onion diced
  • Vegetable oil
  • 12 oz can tomatillos
  • 1 can green chiles
  • 2 LB leftover Mexican pork roast chopped or shredded
  • 2 16 oz cans white beans
  • 2 cups of reserved broth from the Mexican pork roast


Directions:

In the morning:


  • Mix the cumin, black pepper, salt, garlic powder, bay leaf, diced onions and poblano chiles with a small amount of vegetable oil and microwave for 5 to 10 minutes until soft.
  • Combine this mixture (remove the bay leaf) with the tomatillos and green chiles and blend in a blender until smooth.
  • Add 2 LB chopped left over Mexican pot roast and the canned beans to the crockpot.
  • Cover with the chile mixture, broth, and the the bay leaf. 
  • Cook for 8 hours on lo or 4-6 hours on hi.
  • Divide the rest of the pork roast into 3 parts and reserve for the rest of the week.
 In the evening:


Enjoy!!!!!  There should be enough for leftovers tomorrow.

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Tuesday, March 5, 2013

In the Pantry--Creamy Italian Soup


This is a super duper easy recipe that I came up with last week when I was in a hurry.   I also didn't have half of what was called for and resorted to the pantry for substitutes.  I'll be making it again!

Ingredients:

  • (1) 28 oz can diced tomatoes and juice
  • (2) 16 oz cans cannellini beans
  • (2) cans cream of mushroom soup
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp Italian seasoning
  • 2 LB pork loin

Directions:

  • Dump it all in the slow cooker and walk away!
  • DON'T chop the meat! 
  • Let it go all day on low (8 hours) and when you come back your pork loin should be floating at the top.
  • Remove it and pull apart with a fork--it took me just a couple of minutes.
  • Add it back to the soup and serve with some crusty bread. 
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