Bälle und Kissen

This is a soup for the days that suddenly turn cold. Easy to have these ingredients on hand for when they are needed. The secret to this dish is not to let the broth boil!

Balls on pillows! A meatball soup with wonderful dumplings. Super simple, hearty and good for what ails you! It will cure your spots! 

Ingredients:

1 bag frozen meatballs

1 32 oz container beef bone broth

½ cup celery

½ cup carrots

½ cup onions

1 pkg Grands biscuits

flour to dust cutting board

salt & pepper to taste

Directions:

Do your cutting: dice the celery, carrots and onion. Set aside in a bowl.

In 5-quart Dutch oven, heat broth, to boiling over medium high heat; reduce heat to low. Add the frozen meatballs. 
 

On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. 

 
When pot is simmering again, Drop the pillows, one at a time, into the mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 30 to 45 minutes, stirring occasionally to prevent dumplings from sticking.
 

Taste and adjust with salt & pepper.

For our music: https://www.youtube.com/watch?v=pK1BoGI5KZw

So happy to be serving this for 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_vAT4sb0934RTMvia @amazon

Bavarian Sauerbraten

Sauerbraten is a German beef pot roast. Before cooking, the meat is marinated at least overnight in a mixture of vinegar or wine, and seasonings. This is served over a bed of pasta or spaetzle. Here we highlight the Bavarian variety with its brown sugar and gingersnap balancing out the sharp vinegar marinade.

A different way to use cheap stew beef in a hearty German sauce and served over pasta.

Ingredients:

-2 lbs. stew meat (beef)

-1 cup chopped carrots

-1 cup celery chunks (bite-sized)

-1 yellow onion (slivers)

-1 tsp garlic powder

-1 tsp salt + ½ tsp pepper

-1 cup vinegar

-1 (14-oz) can beef broth

¾ cup dried cranberries

- ¼ cup brown sugar (firmly packed)

-15-20 crushed gingersnap cookies

Directions:
 

 

Do your cutting: chop the celery and carrots into 2 inch pieces.

 

 

Cut the onion from top to bottom making slivers.

In a bowl mix the vinegar, seasonings, and beef broth.

Begin by placing 2 lbs. (or other desired amount) stew meat in the bottom of a large bowl.
Over raw meat, toss the carrots, celery, and onion.
Next, pour the liquid vinegar mix over the ingredients. Cover well and refrigerate overnight before slow-cooking. 
 

In the morning:
wipe out the slow cooker and spray, set on low. Add mixture to pot and let cook for 9 – 10 hours. 
 

About 30 minutes before serving, remove the lid, and add the following: ¼ cup brown sugar (firmly packed) and 15-20 crushed gingersnap cookies. ¾ cup dried cranberries. 
 

Stir well, replace lid, and switch Crock Pot setting to HIGH. Allow stew to heat 30 minutes or until thickened.

Serve with a bed of pasta. If you wish, maybe a side of green beans would go nicely.

This is being served for our Oktober Pot Luck Dinner. What a great way to be serving my Master Indy.


For our music: https://www.youtube.com/watch?v=Xe2UXccid40


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_vAT4sb0934RTMvia @amazon

Eiersalat Flöte

This week slave is running another pot luck dinner for the apartment building. Our county was settled in the 1830's by a large wave of German immigrants. This finger food is slave's creation to honor that heritage. While it also draws on Chinese, Spanish, and First Nationer influences, all were well represented in this gateway region of the Midwest.

Imagine a cross between egg rolls and taquitos filled with an egg salad! Now throw in some apples for crunch and a sauce from the Carolinas! Perfect to liven up any gathering.

Ingredients:

½ cup cooked loose sausage

½ cup shredded cheese – Havarti

6 large eggs hard cooked, peeled, and chopped

1 tsp sweet pickle relish

¼ tsp salt + 1/8 tsp pepper

½ tsp sugar

¼ cup finely diced celery, from 1 stalk

1 apple, finely chopped

1 pkg egg roll wraps

Sauce

½ cup mayonnaise

5oz Plain Greek Style Yogurt

1 Tbs mustard

1 Tbs prepared horseradish

1 tsp sugar

Directions:

Hard cook your eggs, then peel.

 

 

Do your cutting: start with cutting the celery into fine pieces.

Then run the cheese over a grater. Chop the cooked egg.

Then peel the apple. Cut once from top to bottom. Then with a melon baller, cut out the core.

Slice & cut into fine pieces. Cut apple will turn brown exposed to air so you want to cut this last. Lay a damp paper towel over this bowl to slow the process.

Now mix together the egg, cheese, apple, and cooked sausage. Stir in the sweet pickle relish. Add the salt, pepper, and sugar to taste.

Cover and refrigerate while you make the rest of the meal.

Lay out wax paper on the counter for a work surface. Open the egg roll wraps.

They have a picture of how to roll up the filling:

When rolled, run a wet pastry brush over the inside point to seal. This will act like glue.

 

Roll until all the filling is gone or you run out of wrappers.

Make the sauce:

Mix the mayonnaise, yogurt, and mustard. Stir in the horseradish and sugar to taste. 

Cover with plastic and refrigerate until needed as a dipping sauce.

Heat oil in large skillet over medium heat. Prepare a baking sheet with cooking rack to receive the cooked pieces. Saute about 6 at a time, do not overcrowd the skillet. 

 

 Each side will only take about 1 minute. All you need is to brown and crisp the wrapper. If you wish, slide into a 200 degree oven to keep warm as you cook.

This will drain off the oil.

Serve on a platter with the dipping sauce on the side.

For our music: https://www.youtube.com/watch?v=tv_nhHAdD-k

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_vAT4sb0934RTMvia @amazon

Dutzow Roasted Cauliflower Soup

With Oktoberfests going on lets hit our German heritage with this old country classic. Cauliflower is transformed with a nutty subtle flavoring for this tummy warming treat. Home made soups will be a great feather in your cooks cap. 

 

Cauliflower, mushrooms, sausage and a touch of garlic create this wonderful addition to your menus. Try using more fresh produce now while it is plentiful. 

 

 

Ingredients:

1 head of cauliflower cut into 1 inch florets

5 cloves garlic

½ cup carrot chopped

2 Tbs olive oil

1 Tbs butter

1 yellow onion

1 lbs loose sausage

3 Tbs flour

2 cups chicken broth

2 cup water

1 cup sliced mushrooms

½ tsp rosemary

½ tsp thyme

¼ tsp nutmeg

1 tsp salt + ½ tsp pepper

-----------------------------------

Directions:

Heat oven to 415 degrees

Cut a head of cauliflower into florets

rinse with vinegar water for about 5 minutes while oven heats. 

 Drain on paper towels.

Chop the carrots

 

Peel the garlic but leave cloves whole. Put in large bowl with cauliflower pieces and drizzle well with olive oil. Stir it around.

 Line a baking sheet with foil, spray with cooking spray and spread florets and garlic in a single layer.

Roast for 30 – 35 minutes or until edges start to turn brown.

The trick to roasting cauliflower is to make sure it is spread out in an even layer so the florets roast and don’t steam.  The other important key is to wait until the cauliflower turns golden on the edges which might take a half an hour.  Just think color = flavor.

Meanwhile: chop the onions.

Heat 2 tbs oil in dutch oven. Add the loose sausage, cook, stirring for 8 minutes. Remove to a bowl.

Add the mushrooms and onions. Stir and cook until done about 8 minutes, remove to a paper towel lined plate.

Melt butter into the grease in Dutch oven and sprinkle in flour, then cook for 2 minutes to get rid of the raw flour taste.  

Reduce heat to low and slowly whisk in 2 cups chicken broth and 2 cup water. (if you only used broth it would over power the cauliflower taste.) Now add your seasonings. Stir well

Add the roasted vegetables. Reserve a cup full for a solid garnish to add with the sausage.

Puree with an immersion blender.

When consistency is to your liking, add in the sausage mixture. Let heat through before serving.

Perfect for when the nights that are starting to turn cool and you want to turn hot!

For our music: https://www.youtube.com/watch?v=7kq1JQUhwVQ

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_vAT4sb0934RTMvia @amazon

A Hug Full of Chicken & Dumplings

This is a most popular comfort food found all over the Southern and Midwestern United States. From the big house of antebellum plantations to the sharecropper's cabin, the dish was especially valued.

A dumpling is biscuit dough, either rolled out, dropped, or formed into a ball. These little nuggets of Grandma's love found their way south from the Pennsylvania Dutch region.

If it wasn't for the Southern slave, The South would not have any food to be remembered. From the basic BBQ, to pecan pie and this classic dish, they excelled at making something out of nothing because they had to. It was a cheap dish -- lots of dumplings (without eggs or butter) and a little meat in broth. This is working-class food.

 

For our meal tonight: we use the slow cooker, some caned soup, frozen mixed vegetables and a tube of biscuits to create this easy way to serve the down home all day goodness of chicken & dumplings that grandma used to make!

Ingredients

• 1 lbs, boneless, skinless chicken breasts
• 1 (10 oz.) package refrigerated buttermilk biscuits
• 1 (10.5 oz.) can cream of chicken soup
• 1 (10.5 oz.) can cream of bacon soup (or celery or mushroom)
• ¾ can of low sodium chicken bone broth.
• 1 (8 oz.) package frozen mixed vegetables, defrosted
• 1½ tsp. poultry seasoning*
• salt and pepper, to taste
  
  *Or use ½ tsp sage, ½ tsp thyme, and ½ tsp rosemary

Wipe out the slow cooker and spray, set to LOW

Directions:

In a medium bowl, whisk together cream of chicken, cream of bacon soup and chicken broth until combined. Add poultry seasoning, then season with salt and pepper, as desired. 

Please note, anytime you need to remove something from a can, use a wooden or plastic utensil!  

Spoon some of the soup mixture on bottom of cooker and place chicken breasts in a single layer.

Pour the seasoned soup mixture on top. Cover with lid. 

Cook on low 7 hours. Then turn it up to HIGH

At the 7 hour mark:

Lay out the cutting board and sprinkle lightly with flour.

Separate your biscuits and flatten each on the board. Using a pizza cutter cut them into 5 or 6 strips.

Remove chicken breasts and slightly shred with two forks. Them dump them back into the cooker.

Add vegetables and stir.

Add biscuit strips on top. Make sure that you push them down into the liquid mixture a little, so that they get cooked on the tops too and saturated with the chicken flavor. 

 

Replace lid as quickly as possible and turn heat up to HIGH. Place a paper towel under the lid to catch any condensation), then cook for another 1 hour or until dumplings are done.

Serve hot and enjoy!

Serves 6

NUTRITION INFORMATION Calories: 640, Fat: 23g, Saturated Fat: 3g, Cholesterol: 73mg, Sodium: 1300mg, Potassium: 1011mg, Carbohydrates: 72g.

*My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

While that cooked its last hour, open a tube of your favorite brown & serve bread. Here I used break sticks.

Line a baking dish and spray following package directions to pre-heat oven and cook until a wonderful golden brown.

What a great way to care for your loved ones.

For our music: https://www.youtube.com/watch?v=Eebjp-fdp-I

So proud to be Master Indy's slave

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