Sweet And Sour Red Cabbage

Here is a nice dish to serve with a Pork Roast and just as good with the leftover pork.   Good flavors and very low in calories.   I use a little Splenda instead of sugar.  The natural sugars are in the onion and cabbage.   

 

  

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Sweet And Sour Red Cabbage


1 medium red onion, sliced
3 tablespoon butter
2 large garlic cloves, minced
4 cup red cabbage, shredded
1/2 teaspoon salt
1 1/2 teaspoon caraway seeds
1  bay leaf
fresh pepper; to taste
3 tablespoon vinegar
1 tablespoon sugar; or Splenda
1/2 cup water
 parsley; minced, to taste

Saute the onion slowly in butter with garlic. Add shredded cabbage and all the other ingredients except the parsley. Toss and turn to mix, then cover pan and boil rather hard for about 10 minutes, tossing occasionally and adding a little more water if all the water has not boiled away before cabbage is just tender. If liquid has not evaporated entirely, boil hard uncovered for a few minutes. Taste and correct seasonings.  The vinegar helps preserve the colors in the cabbage,  but this recipe can be made with regular cabbage.

If cooked in advance, set aside uncovered; cover and heat through, tossing, when ready to serve.

Toss with the fresh parsley and turn out onto a hot vegetable dish.

Yield: 6 servings




©WHStoneman 2011

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Pork Roast--Caribbean Jerk Style

Cold and snowy here....and nothing fills the house better than the aroma  of a nice pork roast in the oven.    Picked up a beautiful 4.5 pound boneless butt roast this week...and it had JERK written all over it.    I make up a Jerk Brine that brings it all together.   If grilling outside, I will make a Jerk paste and smother the roast.    If you are not brining your chicken or pork, I highly recommend it.  You can find more about brining here.  




This is my regular Jerk Marinade recipe that I use all the time.    Great for pork and chicken.   


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Jerk Marinade

marinade, sauces

1  onion, minced
1/2 cup scallion, chopped
2 teaspoon thyme, fresh
1 teaspoon salt
2 teaspoon sugar
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1  hot pepper, finely ground
1 teaspoon black pepper
3 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar

Combine all ingredients in workbowl with steel blade.  Process until finely chopped.  Store excess marinade in the refrigerator for about 1 month.

Yield: 1 cup

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For Jerk Brine...My way!


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Jerk Brine

marinade

1 qt water
3  garlic clove; minced
1 ts cinnamon
1 tb all spice
1 ts nutmeg
1 ts cloves
1 tb red pepper flakes
1/2 c kosher salt

Combine all ingredients and stir to dissolve salt. You can speed up the process by using a food processor or a blender. Usually, I will add all ingredients in the blender and add two cups water to mix. Then add balance of water in a bowl to cover meat. This is enough for 3 to 4 pounds of chicken or pork.

Notes:  WHStoneman

Yield: 1 quart

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Here is the roast in the brine and will be soaked for two hours.   Also, I add enough water to this to be sure the roast is completely submerged.  

The trusty enamel roaster with 1/2" onion slices for the "roast rack"

 

  

The roast ready for roasting.....   350F covered for one hour....uncovered for another hour.   

While the roast is in the oven, for the last hour, I will roast sweet potatoes at the same time.   

Along with the Jerk Pork Roast, the only thing that sounds great will be roasted sweet potatoes.   They seem to accompany so many tropical Carib dishes.   And of course, I am trying to keep it low carb, so...there will only be salt, pepper and cinnamon for the seasonings on the potatoes.  After removing from the oven, a little butter will be spread on the tops and back under the broiler for a little browing of the edges.   

My good friends from Miami brought me mango and papaya out of their garden  last summer.  I "put up" six pints of  mango chutney and will be served with the roast.    I just love that stuff...good enough to eat straight from the jar!    

 

Roast Sweet Potatoes, Jerk Pork & Mango Chutney

Brown Rice Bake

Some days, you just have the urge for mac and cheese...it is just my number one comfort food.    Since white pasta is out of my lifestyle, I still don't have to deprive myself of comfort.   

Brown rice has become a very important ingredient in my diet.   I don't have it every day...but a couple of times a week.   It is a food in moderation for me.  So, I began with the cooked rice and this is where I ended up....and it will become "a couple of times a month" regular!  

 

My pan ready for the oven

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Brown Rice Bake



2 1/2 c boiling water
1 c brown rice
1 tb olive oil
1 med onion; minced
1  celery rib; small dice
6 oz mushroom; chopped
1 lg egg; beaten
1/2 c heavy cream
8 oz sharp cheddar cheese; shredded
  parsley; chopped, to taste

Preheat oven to 375F.

Prepare 4 quart casserole dish with cooking spray. Add brown rice, boiling water and olive oil. Cover with tight lid or foil and bake for 60 minutes.  Remove from oven and fluff. Rice will have a little moisture left.

While baking, saute onion, celery and mushrooms until soft. Remove from heat to cool.

Beat egg into cream; add to shredded cheese. Add cooked onion, celery and mushrooms. Add chopped parsley, to taste.  Add cooked brown rice.

Keep oven at 375F. Combine all in a greased 8" casserole dish. Bake 25-35 minutes until puffed and golden. Serve with your favorite entree.

I have added chopped broccoli and chopped cooked chicken for a complete casserole meal. Your additions will be to taste.

Notes:  WHStoneman


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Hot from the oven...and ready to enjoy!  Bon Appetit

My New Kitchen Gadget

Ran across this little item when shopping at GNC.   This company  that manufacturers this product call it The Blender Bottle.  GNC has their logo on the side.  That's OK with me....but they are promoting the shaker for their powdered drink mixes.   Opened the lid and discovered the secret of this little invention.   Inside,  a whisk ball.   The first thing I though of was salad dressing.   Then the wheels started whirling even more.   All the possibilities for quick mixing popped into my head.    This is the small unit with a capacity of 20 ounces.  They do make a larger unit with a capacity of 28 ounces.

So far...great success mixing scrambled eggs and mixing a French Dressing.   Easy cleanup too.  Check it out.....might be something you will enjoy on the kitchen gadget shelf. 

 

January Cold....January Rain...January SOUP!

We have had one of the coldest long snaps of weather I can remember here in East Tennessee.    Below 32F for more than eight days in a row...but FINALLY, we are returning to the winter I remember here in Kingston.  The temps are back in the 50's during the day and the upper 30's at night.     But now we are cursed with rain...rain...rain!   It becomes so cold and damp, you are just praying for spring to arrive soon.   But alas, it appears that we have 60 more days of cold, damp and wet.  

A few days ago....I put a pot of pinto beans....yes, the ones that need to be soaked overnight, on the stove and did the "quick soak" method which is placing beans in the pot...covering with 12 cups water and bringing to a boil.   I let them boil for two minutes and then take them off the heat and sit for an hour.   After the hour period, I drain the water and add back 8 cups water and return to the rangetop for 3 hours on simmer. Then we can add the flavor...three slices of bacon, sauteed including the drippings, cumin,  salt and pepper, red pepper flakes,  chopped onion.    The aroma fills the kitchen with good smells.  

Whenever I make any type of soup or stew....the only thing I want to accompany the main dish is a grilled cheese sandwich on wheat bread.    Most of the time I butter the bread on the outside.....and sometimes, I will use mayo to coat the outside of the bread.   It adds a great flavor that butter can't.  And presenting....It's For SUPPER!!    Pinto bean soup and Grilled Cheese Sandwiches.    I guess I forgot to tell you we enjoy Velveeta cheese for the sandwiches.  No pretension here....just good old fashioned sandwiches you remember when having soup and sandwich that Mom made.  

Enjoy with a nice COLD glass of milk!

Ham & Cheese Puff

I found this today....and wanted to share. Sending Thanks to one of my favorite TV personalities, Ina Garten.

Caramelized Butternut Squash

I have always loved butternut squash...even as a kid!  I know most kids probably don't because they have never been introduced to the FLAVOR AND TEXTURE of a new mystery vegetable.   Being raised on a farm in Central Michigan, we were introduced to many different fruits, vegetables and food we grew on the farm.   I soon learned to enjoy just about everything including the favorite spring vegetable, asparagus.   I still love it and buy it whenever it is available.  Has to be my favorite with a rib eye steak.  

 Here are the prepared cubes ready for the oven.  I roast many vegetables at 400F. in my convection oven.   I like the way the convection oven roasts/bakes more evenly.   I use Splenda Brown sugar...which helps make it a little more Sugar Busters!

 

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Caramelized Butternut Squash


1 lg butternut squash, halved lengthwise; peeled, seeded
6 tb butter; melted
6 tb Splenda brown sugar
1 ts salt
1/2 ts pepper; fresh ground

Preheat oven to 400F.

Peel butternut squash, split and remove seeds. Discard seeds and peel. Cut squash into 1" cubes and place in large workbowl.

Add melted butter, Splenda, salt and pepper. Mix well coating all cubes.

Place on a single layer on a large baking sheet. Bake for 55 to 60 minutes, or until edges start to turn slightly darkened.

Serve immediately. If you have any leftovers, these cubes are ready for the food processor to make a butternut squash cream soup.

Yield: 4 servings


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Crispy Goodness from the Oven  

And the finished Plate ready for the table....Sauerkraut, Keilbasa, Roasted Butternut Squash and Mesclun Salad with a Light Creamy Dressing. 

Bon Appétit

San Antonio Beef

I wanted to share this Sugar Buster recipe from Ellen and Theodore Brennan.  Mr. Brennan is Co-Owner of  Brennen's Restaurant in New Orleans.  I have made this in a Lodge Cast Iron Dutch Oven and I have also make in a crock pot.   Personally, I haven't been able to detect a difference...other than you can save money running your crock pot than an oven four hours.   Personally, I will go with the crockpot with a removable crock liner.  That can go directly to the table, if desired.    Nice to take to a BBQ...since this is reminiscent of a good beef BBQ.  

Seared Angus Chuck Roast

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San Antonio Beef

3 pound beef chuck roast
3 large garlic cloves; minced
3 tablespoon Worcestershire sauce
3/4 cup tomato paste
3 tablespoon cooking oil
2 1/2 cup water
2 cup onion; finely chopped
1 1/2 cup celery; finely chopped
3/4 cup green pepper; finely chopped
3 tablespoon vinegar
1 tablespoon Tabasco sauce
2 teaspoon salt
2 teaspoon pepper

Preheat oven to 325F.  

Pat the roast dry with paper towels. In a large pot heat oil and brown on all sides. Add remaining ingredients. Cover, place in oven and cook for 4 hours, stirring until the beef is easily shredded. Serve immediately.


This can also be made stove top...but in the summer, it just heats up the kitchen.  

Notes:  Sugar Busters Cookbook

Yield: 8 servings


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San Antonio Beef with Brown Rice and Butter Sauteed Lima Beans

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Carla’s Macaroni Salad

My dear sister, Carla, who lives in Raleigh, NC, gave me this recipe years ago. At first, it just didn't sound like it was right…so with caution, I made it. What a wonderful surprise it turned into. Now it is our favorite for every family gathering. But...the family gatherings have become further and further apart…so, I enjoy when we have BBQ by the pool. I don't have a pool…but I will readily take this to anyone's house. Secret is…I don't tell them what is in the recipe.

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Carla's Macaroni Salad

16 ounce macaroni cooked

1 pint mayonnaise

1 can eagle condensed milk

1 cup vinegar

4 carrots, grated

1 onion, chopped

1 pepper, chopped

Mix all ingredients and chill overnight.

Yield: 6 servings

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I posted this recipe years and years ago on the old BBS systems. Most of you don't even remember a BBS…but it was the precursor to the blog and you had a 1200 baud modem. Those days were even before Prodigy! What memories. 


Now, when I do a search on this recipe…it is everywhere!! Hard to believe the power of the interweb….seems to be everywhere today.

Chicken & Brown Rice Casserole

 Always on the pursuit to create a tasty, main dish that will be Sugar Busters compliant.   I really was "iffy" on using the dry onion soup mix because of the sodium.   Brown rice always turns out a little on the bland side, so I though I should venture to the wild side and add the dry onion soup mix for once.    I have used it for years with a chuck roast and the flavors are just perfect without adding any additional salt.     This was fresh out of the oven and ready for the table.  I didn't use the casserole dish as the recipe...but used my heavy duty 12" skillet with lid.   Didn't have the cleanup of a cooking pan. 

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Chicken & Brown Rice Casserole



1 lb chicken pieces
1  onion, chopped
1 c celery; fine dice
10 oz mushrooms; optional
4 tb pimento; diced
1/2 teaspoon oregano
1 teaspoon parsley
2 1/2 c water
1 pkg onion soup mix
1 c brown rice

Preheat oven to 325F.

Brown chicken pieces in oil. You can use any chicken parts you like. prefer boneless thighs with skin for the most flavor. Remove from skillet and keep warm.

Add chopped onion, diced celery and mushrooms. Saute to soften, about ten minutes. Add water to pan to deglaze. Bring to boil. This is important to start cooking the brown rice before you put in oven. Stir in oregano, parsley, onion soup mix, pimentos and brown rice. Transfer to greased casserole dish and top with reserved chicken.

Cover and bake for 90 minutes or until rice and chicken are cooked.

I have added no salt or pepper to this recipe since the onion soup mix is very high in sodium. When dish is finished, add salt and pepper, to taste.

Yield: 2-4 servings


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My salad accompaniment was mesclun with mandarin orange slices and a few sauteed walnuts with a light ranch dressing.    Just perfect with this dish. 

Salmon Wellington

Every time I have made the Wellingtons, the oohs and aahs...abound.  

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Salmon Wellington

8  salmon fillets, 6 ounce each

  egg yolk glaze

1 pkg puff pastry

      ----MUSHROOM ONION FILLING----

3 tablespoon butter

  salt and pepper

1 pound mushrooms, chopped

2  onions, chopped

      ----LIGHT WHITE WINE SAUCE----

6 tablespoon dry white wine

6 tablespoon white vinegar

2 tablespoon shallots, minced

1 1/2 cup heavy cream

1 teaspoon salt and white pepper

2 tablespoon parsley, minced

Make mushroom onion filling: Melt butter or margarine in skillet and sauté onion until lightly browned. Add mushrooms and cook, stirring, until most of the liquid has evaporated.   Season to taste. Remove to bowl and chill.  Filling may be refrigerated up to 2 days or may be frozen.

Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide. Cut into 4 rectangles. Repeat with remaining dough.

Place salmon fillets on a greased baking sheet. Tuck the thinner parts of fillet underneath, making them all the same thickness. Divide mushroom onion filling among the fillets and spread evenly on top. Cover each with a rectangle of pastry. Tuck 1/2 inch of pastry under fillets; trim off excess dough. Do not cover the entire bottom with pastry or it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Re-roll scraps of pastry and cut out small decorations. Place on Wellingtons and glaze the entire pastry again.  May be refrigerated up to 8 hours.

Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan. Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons. Slowly whisk in the cream. Simmer, stirring occasionally, until sauce thickens to desired consistency. This will take a little time, but as the water evaporates from the cream, it will thicken. Season to taste with salt and pepper. Stir in chives or parsley. Reheat before serving. If sauce becomes too thick, thin down with additional wine or cream. Serve hot.

Before serving, bring Wellingtons to room temperature for 1 hour. Preheat oven to 425F. Bake Wellingtons for 20-25 minutes or until the pastry is golden. At this time, if the fillets are 3/4 inch thick, they will be moist and flaky. Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.

Yield: 8 servings

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Orange Chicken from My Friend, Jenny

My good friend Jenny shared this recipe with me. She has lived all over the world, but now is living in Canada. While her father was a Lt. Colonel in the US Army, they traveled the world wide, primarily in the Far East. This was after WWII, and there were many activities going on since her father was a Mechanical Engineer.   I hope you enjoy this as much as I do. It probably tastes as good as the best Chinese restaurant.

Orange Chicken

MARINADE and SAUCE:

1 1/2 pound chicken; boneless, skinless

3/4 cup chicken stock

3/4 cup orange juice

1 1/2 teaspoon orange zest

8 strips orange peel

6 tablespoon white vinegar

1/4 cup soy sauce

1/2 cup brown sugar

1 tablespoon garlic cloves; minced

1 tablespoon ginger; grated

1/4 teaspoon cayenne pepper

5 teaspoon cornstarch

2 tablespoon cold water

8 small whole red chilies; dried

COATING AND FRYING:

3 large egg whites

1 cup cornstarch

1/2 teaspoon baking soda

1/4 teaspoon cayenne pepper

3 cup peanut oil

FOR THE MARINADE AND SAUCE: Place chicken in 1 gallon zip lock bag; set aside. Combine chicken stock, orange juice, grated zest, vinegar, soy sauce, sugar, garlic , ginger and cayenne in large saucepan; whisk until completely dissolved. Measure out 3/4 cup mixture and pour into bag with chicken, press out as much air as possible and seal bag, Refrigerate 60 minutes.

Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water, whisk cornstarch mixture into sauce. Simmer sauce until thick, about 1 minutes. Stir in orange peel and chilies. Set aside.

FOR THE COATING: Place egg whites in pie plate, beat until frothy. In second pie plate, whisk cornstarch cayenne and baking soda until combined. Drain chicken in colander, pat dry. Place half of chicken pieces in egg whites and turn to coat. transfer to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack.

TO FRY THE CHICKEN; Heat oil to 350F. Place half of chicken in oil one piece at a time; fry until golden brown about 5 minutes, turning each piece half way through cooking. Transfer chicken to large plate lined with paper towels. Keep warm while cooking remaining chicken.

Reheat sauce over medium heat until simmering. Add chicken and gently toss until evenly coated and heated through. Serve immediately.

Yield: 4 servings

Shrimp Scampi for Supper

What a great deal on shrimp this week.   Just love them...and they are so dense in nutrition and a great Sugar Busters food!!   Not able to enjoy the pasta any longer,...but they will do nicely on a bed of baby spinach and mesclun salad.    Whole Grain crackers will accompany with a glass of champagne!    Mandarin Orange slices with sugar free yogurt for dessert. 

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Shrimp Scampi

                                                                                                        

3 tablespoon butter                                                            

3  garlic cloves, minced

1 pound shrimp, uncooked

1  egg, beaten

1/4 cup white wine

salt and pepper, to taste

In skillet, heat butter and garlic until sizzling. Dip shrimp in egg and quickly drop in skillet. Saute quickly over high heat 2 to 4 minutes.

Add white wine, salt and pepper. Serve over a bed of rice or noodles.

Yield: 2 servings

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Carnitas!

A new friend,  George Gaston   posted a very good recipe on his blog  about my kitchen staple, the Pork Tenderloin roast.   It is so versatile from good ole Southern dishes to Caribbean jerk!  That post jogged my memory about two recipes that I have not made in a while.   The first is Mexican Carnitas.    One of my favorite Mexican main dishes!  And the second is Puerco Pibil, a Central American pork main dish.  Here is the Carnitas and I find this to be the most authentic recipe I have ever encountered and do  Enjoy!!

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Carnitas (Authentic)

Mexican

4 pounds boneless pork shoulder
32 ounce chicken broth
6 large garlic cloves; ground
1 tablespoon cumin seeds, ground in a mortar
2  onions, quartered
1/2 bunch cilantro

Cut pork meat into chunks and reserve the big pieces of fat for other uses.  (I leave some fat as it adds flavor).  Add pork chunks, broth, garlic, comino (cumin), onion and cilantro to a Dutch oven.  If necessary, add water so that the meat is covered.


Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).   Also, I find that 3-4 hours at 350F. works nice!   

Remove the meat carefully from pot and place in a roasting pan.   Drain stock,  removing onion and solids.  Save for other use.   Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).


Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.  Heat corn tortillas and  serve with desired toppings.

Yield: 6-8 servings


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 Carnitas with Black Beans & Lime Cilantro Avocado Salad!   

Next on the list... Puerco Pibil!   This dish is so good and I hope you enjoy it.   

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Puerco Pibil



5 pound pork butt roast
  

--Paste Ingredients:
5 tablespoon annatto seeds
2 teaspoon cumin seeds
1 tablespoon peppercorns
8  all spice; whole
1/2 teaspoon cloves; whole
 

--Mix:
2  habanera peppers; seeded, minced
1/2 cup orange juice
1/2 cup white vinegar
8  garlic cloves
  salt to taste
5  lemons
1 shot tequila

Method: Cut the meat into 2 inch cubes and place into a zip lock plastic bag.

Mix the paste ingredients into the finest powder you can create, use a coffee grinder if you got ‘em. Mush the garlic into a paste; add the orange juice, white vinegar, salt, juice of 5 lemons, Tequila. Cut the peppers and add them last (be sure to take out the seeds and blend, add the Paste and blend some more till it’s a nice red color.

Add the gooey mixture to your meat, zip it up and throw it into your fridge for a long time a day if possible.

Cooking: Take a huge tray and layer it with the banana leaves so you have a water tight bucket, place in the meaty goodness and layer more banana leaves on the top. Cover the whole tray with tin foil ensuring no heat or steam will be able to escape; this is important as the meat is cooked through steaming. Put it in the oven at 300F for four hours.


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I do not have a source here in Tennessee for banana leaves....but just be sure that you seal your roasting pan very well....you need this to steam and is not an open roasting pan preparation.  I use heavy duty foil and have great results. 

Wonderful Leeks

Went to the market and leeks were in the store. Been looking for them for a while and they were so expensive, I had to pass them up. But this week, I hit the jackpot with organic leeks…three for two dollars! That is an unheard of price here in East Tennessee.

I started with my usual leek recipes but decided it was time to look for something different. I have so many tomatoes in the freezer from last year's crop. So it was time to use them up. My first thought was Tomato Soup with Leeks…but then I started with a little more adventure. Cream of Tomato/Leek Soup.

               Two Pints of Fresh Tomato Goodness!     
             

 The finely sliced leeks are in the pot!!

Here is my work in progress recipe!! As always, I will leave in the NYC headers for easier importing.


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Creme of Tomato/Leek Soup

1 tb olive oil
1 tb butter
3  leeks; white & some green
4  garlic cloves; minced
28 oz tomatoes; fine dice
3 c water or chicken stock
1 c white wine
basil; fresh chop, to taste
1/4 c parsley; minced
1/2 c heavy cream
salt & pepper; to taste

In your favorite soup pot, melt butter and olive oil. Heat until foaming stops.

Thoroughly clean leeks of sand and grit. Thinly slice and saute leeks and garlic  in soup pot for about 10 minutes.

Add tomatoes, stock and white wine. Simmer for 60 minutes. Puree soup with stick blender or in processor. Return to pot and add chopped basil and parsley. Stir in heavy cream and return to simmer. Add salt and pepper, to taste. Serve immediately.


Yield: 4 servings
 
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As with any recipe...I find a few tweaks are always necessary.      
Next time, I will add some red pepper flakes just before serving.