Category Archives: Recipes

Stuffed!

On tonight’s agenda, stuffing! I’ve never made stuffing before, except the kind in the box where you just add in the chicken stock. So this was a challenge to me to make sure it tasted okay. And to make it harder on myself, I found two different recipes that I liked and combined them together and hoped it would be alright. And ya know what? It turned out really good!

So here is my own personal stuffing recipe that I adapted. :) Once again, this makes a LOT so feel free to halve it for a smaller group.

Savory Mushroom, Sausage, and Apple Stuffing

2 10 oz bag herbed stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh pork country or breakfast sausage
1 medium onion, chopped
2 apples (I used Fuji apples), peeled, cored, and chopped
salt to taste
4 cups chicken broth, homemade or low-sodium canned (2 cans)
1 1/2 pounds mixed mushrooms – Any type will do, but I used about 1 lb of bella mushrooms sliced, and 2 handfuls *accurate I know* of dried shitake mushrooms because they are very hearty
1 cup heavy cream
3 large eggs, beaten

Preheat oven to 325 degrees F.

Put the stuffing cubes in a large bowl and set aside.
Butter a 3-quart casserole dish.
In a small pot, add stock and bring to a boil. Add in dried shitake to rehydrate.
Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes.
Melt the remaining butter in the pan. Add the onion, apple, mushrooms, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened.
Whisk the cream, eggs, and pepper, to taste, in a large bowl and add to stuffing mixture.
Transfer stuffing to prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

Enjoy!

Tomorrow morning before we head out, dessert!

Bacon makes everything better

I woke up this morning and the house still smelled like bacon from last night. Mmmm! The potato salad turned out pretty well, so I thought I would share the recipe I used. It makes 2 quarts though (!!!!!) so be sure to halve the recipe if it is not for a big party/gathering. I got it from The Idaho Potato Commission which has lots of other great potato ideas too.

INGREDIENTS:

4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt

DIRECTIONS:

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.

Red Lentil Soup with Curry and Coconut Milk

3 Tbs. vegetable oil
2 medium onions, chopped
1 cup red lentils
3 medium carrots, peeled and roughly chopped
14-oz. can of coconut milk (can use Lite coconut milk)
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
1 Tbs. curry powder, preferably hot
½ cup chopped cilantro

1. In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions and cook, stirring often, until the onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover and bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender – about 20 minutes.

2. Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.

3. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, add a bit more salt if desired. Serve hot.

Makes 4-6 servings.

If you don’t like pureed soups, quinoa and cut up meatballs added to this soup works very well!

Che Dau

So simple and oh so good. Every so often I miss my mom’s cooking and the stuff I can find in Monterey Park and find a way to whip it up myself. Che dau is a variety of different Vietnamese desserts that use beans. You can usually find these in plastic cups at a banh mi shop. I made the one below last weekend. The rice kind of stuck at the bottom of the pan, I can’t stand when that happens. I wonder if this would work in a rice cooker…

Other recipes to come in the future! :-)

IMG_0531

1/2 cup dry black-eyed peas
5 cups water
1/2 cup glutinious rice
1 cup coconut milk
1/2 cup sugar
1/4 teaspoon salt

1. Soak black-eyed peas in warm water for three hours or overnight
2. In a small saucepan, combine black-eyed peas and three cups fresh water. Bring to a boil, turn heat down to medium and cook peas until done – about 25 minutes. Drain and set aside.
3. In a separate saucepan, combine rice and two cups water. Bring to a boil, turn heat to medium. Stir black-eyed peas into rice and cook about 10 minutes. Pudding should look thick and soupy.
4. Reserve 1/2 cup coconut millk for sauce. Stir remaining coconut milk, sugar, and salt into pudding. Stir vigorously over low heat for about two minutes. Remove from heat and cool.
5. Heat remaining coconut milk, add sugar to taste and 1 tsp tapioca starch to thicken for sauce.

Serve in a small bowl or cup and spoon coconut sauce over the top. Serves 4