Friday, January 27, 2017

Bleak Weather Buster


Is the gray, chilly weather getting to your household? That's what we get in the northern hemisphere this time of year. Maybe a hearty, healthy soup can shake off the weather malaise.




This easy soup – stew will add a great aroma to the house as it simmers. It is chock full of good stuff to help fight off the colds that are circulating this time of year. All this and it tastes great!




Ingredients

  • 1 lbs Bratwurst
  • 1 cup chopped onion
  • 1 pkg fresh spinach
  • 1 pkg frozen mixed vegetables
  • 1 can (14-1/2 ounces) stewed tomatoes, un-drained
  • 4 cups beef stock low sodium

  • ½ cup uncooked elbow macaroni

Directions

Do you cutting: chop the onion, cut the brats into 1-2 inch pieces, Cut stems off spinach.

In a dutch oven cook the bratwurst pieces with onions over medium heat until no longer pink (about 8 minutes) stirring often; remove the brats to paper towels & drain. 

 
Into the pot, mix the un-drained stewed tomatoes. Add the spinach by a handful at a time, stirring to wilt down.


Return the brat pieces and add the beef stock, lower the heat to a slight simmer.


While that cooks, fix the pasta according to directions for “al dente” (lowest amount of time). Drain.


Stir in the frozen mixed vegetables and the cooked pasta. Return to a simmer for about 20 minutes.


Since you have time, warm some bread in the oven to make this meal!




For our music: https://www.youtube.com/watch?v=EhwY_YSjwmQ


This should bust the gloomy skies!




Nutritional Facts

1 cup: 233 calories, 8g fat (4g saturated fat), 46mg cholesterol, 341mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 20g protein.
Serving my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

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Monday, January 23, 2017

Pigs in Winter

Toward the end of January some people's thoughts turn to football, others think how close Valentines day is. Slave just wonders what food will best satisfy Master's guests. This meal features thick steaks of pork slow cooked in Bar B Qued Baked Beans. Wonderful tastes, textures and aromas will fill our your table and keep the hardiest of men warm on a cold night.


This takes the classic pork & beans to a whole new level of wonderful. Dust off that slow cooker and lets create!


Ingredients:
4-5 lbs pork steaks
1 (28-ounce) Cans Bush’s vegetarian baked beans - drained
1 diced Granny Smith apple peeled, cored and chopped
½ diced yellow onion
¼ cup brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoons Maple Syrup.

Directions:
If you tend to be sleepy in the morning, do your cutting the night before.


Chop the onion and put half in one zipper freezer bag – half in another.
Then peel, core and chop the apple and put that in one of the freezer bags with the onion. Let freeze overnight. (this keeps the apple from turning brown – not necessary but handy!)

In the morning:
Wipe out the slow cooker and pray, set on low.


In large skillet over medium high heat brown the pork steaks then trim off the larger pieces of fat. While that browns – about 3 minutes per side – open and drain the baked beans.


In a large bowl mix the onion, apple, Worcestershire, mustard, and brown sugar into the drained can of beans.



Spoon some of the mixture into the slow cooker.
Then alternate pork steak with bean mixture, finishing with beans on top.
Cover and cook for 5 hours.


This gives you plenty of time to set the table and prepare a green vegetable to go along side.



What a fantastic aroma will fill your kitchen!


So happy to be serving my Master Indy.


socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



Monday, January 16, 2017

East End Special


The East End is an area of Central and East London, England.
In the 1800's, it became synonymous with poverty, overcrowding, disease and criminals.
The Second World War devastated much of the East End during the Blitz.
Some parts continue to contain some of the worst poverty in Britain.
However a unique resurgence with of all things: “gourmet restaurants” have led a new energy to the community. Where the East End was known for jellied eel and fish & chips with the post war rationing, it is now becoming the “in” place to go for fancy food.
Proving that the WWII Propaganda image of the 'brave chirpy Cockney' may not have been that far off reality. So to honor these hard working citizens, let us prepare a simple traditional East End meal of fish & chips with mushy peas!


This is a basic fun dish to liven up the dreary winter evening. Simple: stick the fish & potatoes into the oven, and mash up some peas!


Ingredients: 1 box frozen battered fish filets
1 bag frozen “steak cut” french fries
1 pkg frozen green peas
2 slices bacon
½ cup chopped onion
1 Tbs apple cider vinegar
1 tsp sugar
¼ cup shredded cheddar cheese.

Directions:
Pre heat oven to 425 degrees (according to directions on potatoes & fish)

Line two baking sheets with foil.


Follow directions on packages for times to cook.
Mushy Peas:
In a medium skillet, cook bacon over medium heat, remove to paper towel when crispy and add onion to skillet, stirring until starting to turn transparent.



Pour in the peas. Stir well for about 4 to 5 minutes until thawed & fully cooked.



Pour into a medium sized bowl. Using a potato masher work this into a smooth mixture. Add the vinegar & sugar for the distinctive flavor of this side dish. Crumble the bacon into this and sprinkle with cheese.


Serve this with some strong tea, and a Pip Pip Cheerio!

Have a bit of fun with this silly and easy meal.
For our music:

Serving my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon


Friday, January 13, 2017

Ice Storm Stew

This morning the TV and computer are issuing dire warnings of the impending Ice Storm! Well weather will happen, no sense worrying, just prepare and adjust. When I think of food to cure the storms, images of tomato soup and grilled cheese sandwiches come to mind. So this bad weather buster will focus on tomatoes and beef.


Stews are usually a meat with a mirepoix (three vegetables) in a liquid. Here the vegetables will be tomatoes, onions and carrots. The liquid will be thick and rich tomato based soup instead of the more traditional and clearer stock. This will be “hearty” and help keep the insides warm.


Ingredients:
2.5 to 3.5 lbs beef chuck roast cut into 3 inch pieces
2 cans condensed “Tomato Bisque” soup
1 soup can of beef stock (low sodium)
2 cans stewed tomatoes, drained
2 medium yellow onions, rough chopped
1 cup baby carrots
1 tsp fresh basil

Directions:
Wipe out and spray the large slow cooker. Set on low.


Do your cutting: roughly chop the onions into large pieces, they will break down as you cook.


Cut up the roast into 3 inch pieces, removing as much of the fat as you can.
Heat 2 tbs oil in a large skillet over medium high heat. Brown the meat.


To make it simple: place the pieces into the skillet in a clock-wise manner finishing up with pieces in the middle. You are not cooking these right now, just turning the red meat into brown. After 2 minutes, turn them once, going back around in a clock-wise fashion. After a second 2 minutes, remove to a paper towel lined platter. Continue with the rest of the meat in this fashion.

 
Place about half of the onions into the cooker as a bed. Dump the browned meat on top. Then the rest of the onions.

Drain the stewed tomatoes and add them along with the contents of the soup. (Hint: Always use a wooden spoon to remove soup from the can. Scraping with a metal spoon will leave a bad flavor.)
Now fill one of the cans with the beef stock and add that.


Distribute the baby carrots over this and sprinkle with the fresh basil. (You can find this in the produce section and is so much more tasty than the dried stuff).


Cover and let cook for 6 hours. Resist the urge to lift the cover and fuss with it! It will be just fine.



This serves well with a simple green vegetable and warm bread from the oven. Enjoy this and prepare to cuddle!

For our music:


So happy to be serving my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



Monday, January 9, 2017

The Saint Louis


Or “Where did you go to high school” pizza! This city is world famous for many things, however a unique feature is how the locals identify themselves. If any person from Saint Louis meets any other person from Saint Louis anywhere in the world, the first question asked is always: “What high school did you go to?” The neighborhoods here were very insular and had their own characteristics. Identifying the high school was a short-hand to all kinds of information on social-economical status, even religion and politics!




While many high school haunts like the Palace of Poison, The Parkmoor, or Chuck-A-Burger are just memories, High Schoolers will always find their own cheep food places. This pizza honors the favorite tastes of these kids. Hope it brings back a few dating memories.


















Ingredients:
1 pkg pre-made thin pizza crusts
1 box of 6 White Castle hamburgers (plain)
4 frozen toasted ravioli
1 bottle Imo's pizza sauce
1 pkg “provel” cheese
2 tbs olive oil
Oregano

Directions:
Prepare the ravioli according to package direction and let cool. (can do this the day before if you want)


Let the White Castle hamburgers thaw. Pry off the buns but try to leave the onions that are cooked into the hamburgers. Cut each hamburger into fourths.


Chop the crunchy ravioli into tiny bits and set aside.


Preheat the oven with a pizza stone in it, according to the instructions on the crust package. (425 degrees)
Lay out the crust on the cutting board. Spoon about 2 tablespoons of sauce. Spread it around with the back of the spoon. Space out the hamburger and ravioli bits. Hint: DO NOT over load it. Sprinkle the cheese over the top. If desired, sprinkle some oregano around the pizza top. Bake for the 10 minutes called for on package.



Remove and let sit for 2 minutes before slicing it.
Note: the pizza did not hang around long enough to get pictures! When practicing, we decided to cut back on the number of ravioli! New number reflected in list.

For our music:

So Happy to be serving my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon


Thursday, January 5, 2017

A Quiche To Build A Dream On


OK, so maybe this is not that grand, but it is a great way to enter the world of the quiche. It uses chicken sausage with apple and sharp cheddar cheese. Remember the old fashioned way of serving apple pie with cheese? Once you are used to how easy this dish is you can try all kinds of flavor mixtures.



This works for a breakfast, brunch, lunch or dinner. Dress it up or down. Just remember: It will puff-up in the oven! Allow it room or you will find yourself cleaning the broiler and top of oven.



Ingredients:
1 cup frozen tater tots
½ tsp onion powder
½ tsp sweet paprika
12 oz. pkg chicken sausage with apple, diced
½ small yellow onion chopped
6-8 eggs
½ cup milk evaporated milk
1 (8 ounce) package Cheddar cheese, shredded
1 tsp salt and ½ tsp white pepper (or to taste)
1 pinch white sugar

Directions:
Heat your oven to 350 degrees.
Lightly butter a square glass baking dish.
Arrange a single layer of tater tots in bottom.



Bake the tater tots for 20 minutes.
Use a spoon to mush them down to create a crust. Sprinkle with onion powder & paprika.


Bake for another 15 minutes.
While that is baking:


Finely chop the onion and dice the sausage, (slice them, then cut into fourths).


Heat skillet over medium heat and cook onions and sausage in oil until the onions are starting to turn transparent.
Let cool.



Spread the shredded cheese over the warm tot crust.


Next spread a layer of the sausage- onion mixture.


In a medium bowl whisk together the eggs and evaporated milk with salt, white pepper and sugar. Pour over the sausage mixture.


Shake lightly or tap the pan on the counter to remove air and to level contents.

Return to 350 degree oven for 45 to 55  minutes, or until the top is puffed way up and golden brown. Don't be alarmed, this rose up to about 5 inches high before removal from oven.


Let cool 10 minutes before serving.



Tomatoes make a nice side, here slave sliced a tomato and cut up ½ lbs of fresh asparagus, then sauteed them until soft. If you like a nice crusty bread goes well.



Our music:

So happy to be serving something different for my Master Indy.


socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon