Cabbage Pancakes (Okonomiyaki)

Appetizers, Breakfast, Dinner Ideas, Vegetables January 17, 2013 Leave a comment

Cabbage Pancakes (Okonomiyaki)

Okay, really? Cabbage Pancakes. Yes, they are absolutely delicious and so healthy for

Japanese Cabbage Pancake

Japanese Cabbage Pancake

you. These are very similar to the potato pancake but made with grated cabbage and similar vegetables. Japanese Cabbage pancakes are usually served with a spicy Hoisin sauce, a recipe follows. Or you can purchase bottled Hoisin sauce. I just serve mine with a tablespoon of Soy sauce mixed with a tablespoon of rice vinegar.

I will give you the basic recipe following but I add other ingredients to my cabbage for color, nutrition and flavor such as; chopped black beans, chopped chick-peas, always a grated carrot or two, chopped Italian flat-leaf parsley, minced red onion, and/or minced leek, the possibilities are endless. I cannot rave about these “veggie” cakes enough. They can be served as a side to any meal or as a meal itself. Enjoy.

Cabbage Pancakes
Basic Recipe – Ingredients

• ½ cabbage shredded (about 4 cups)
• ½ cup shredded carrot
• 1 tablespoon Soy sauce
• 4 green onions, chopped (or 1 small yellow onion or leek)
• 3 eggs (for vegan alternative, replace with ½ cup pureed silken tofu)
• ¼ cup flour (can use gluten free, or rice flour)
• oil for frying (I’ve used cooking spray in a non-stick skillet to cut calories)
• Hoisin sauce

Directions

1. Mix together first four ingredients. Beat eggs and add flour, (or tofu or rice flour) mixing until smooth.
2. Heat a heavy skillet with about 2 – 3 tablespoons oil (or spray non-stick skillet with cooking spray)
3. Scoop about ½ cup of batter from bowl and place in hot skillet, flatten with the back of a spoon until thin
4. Fry on medium-high heat  for about 4 minutes on each side until golden brown
5. Serve with Soy sauce or Hoisin Sauce
6. Cakes may be kept warm in a 250 oven while you cook the remaining batter

Hoisin Sauce

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon Chinese hot sauce or Habenero or Jalepeno sauce
1/8 teaspoon black pepper

Directions:

1 Combine all ingredients in a small mixing bowl.
2 Mix with a whisk until well blended.

Potato Pancakes

Breakfast, Dinner Ideas, Vegetables January 16, 2013 Leave a comment
Potato Pancake

Potato Pancake

German potato pancakes, a true comfort food and wonderful side with any meal from breakfast to dinner. Eat with a dollop of applesauce or sour cream, potato pancakes are a real treat. Poach an egg and serve on top of a potato pancake, or serve as a side with a steak or chicken. Crunchy on the outside and soft and moist on the inside.

Ingredients:

  • 1 lb. potatoes, about 2 or 3 large russets, grated (a sweet potato may be substituted for one of the russets for color and sweetness)
  • 1/2 onion, grated
  • 1 tsp. salt
  • Dash of Ground pepper
  • ¼ tsp of Nutmeg
  • 1 egg, beaten
  • Oil for frying

Directions

  1. Grate potatoes, with or without skin
  2. Grate the onion over the potatoes, (at this point you can add 2 grated carrots for color and flavor, or a grated zucchini)
  3. Add salt, pepper, nutmeg and egg. Mix thoroughly.
  4. Using a non-stick griddle or frying pan, heat about 2 tablespoons olive oil until hot
  5. Using a measuring cup – ½ cup – drop the potato mixture into hot oil and flatten with the back of a spoon.
  6. Fry for 4 to 5 minutes on each side, or until golden brown
  7. Drain on paper towels and serve hot with your choice of topping.

*keep cakes warm in a 250 degree oven while cooking the remaining batter.

Oat Groats aka Whole Oats

Breakfast, Dinner Ideas January 15, 2013 Leave a comment
Oat Groats

Oat Groats aka Whole Oats

I tasted whole oats for the first time in my life at a Health Fair the clinic I work for hosts every fall.  I was hesitant at first because I am not a fan of the instant oatmeal that seems very popular today. The gal serving the oats owns a popular café in town, the restaurant is known for their great food. So I decided to try a serving of whole oats. She served the oats with sides of: Almond Soy milk, cream, brown sugar, walnuts, honey, and raisins. She scooped out a tiny little portion for me after I explained my dislike for Oatmeal and invited me to add one of the sides to my oatmeal and then taste it. I poured a little Almond Soy milk, a pinch of brown sugar, and walnuts to my serving and tasted. Needless to say I went back for 2nds. I loved the chewy texture and nutty taste. It was unlike any oatmeal I have ever eaten. Now I am hooked.
I have been searching the WWW for other ideas on how to serve up whole oats and am amazed at how versatile it is. I saw a recipe that included a shot of soy sauce and chopped scallions for a dinner version of oats. I’m sure you can add just about anything to your whole oats for a tasty dinner, some suggestions; chopped ham, spinach, tomatoes, chopped avocado, peas and onions, any vegetable you prefer actually.
The heart health and cholesterol lowering benefits of oats is very well known, and if you are not familiar with the nutrition aspect of oats, may I suggest this site for more information; http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-oats

Here are some facts about Oats that I borrowed from Dr. Andrew Weil’s web blog about Oats:

  • Oat groats (“whole” oats) are the most intact form, only the outermost inedible hull is removed.
  • Steel-cut oats are simply oat groats that have been cut into two or three pieces with steel blades, slightly decreasing their cooking time. Oat groats and steel-cut oats are the least processed; they take a long time to cook, but result in a chewy, lower-glycemic treat.
  • Rolled oats are the result when oat groats are steamed, flattened and dried. This is the form most people know. Though somewhat processed, rolled oats are still a whole grain. I don’t recommend eating oats that have been processed any further than this, such as quick-cooking or instant oats – they are no longer whole, intact grains, and instant oatmeal packets often contain copious amounts of salt, sugar and other additives.
  • Oat bran – the finely ground meal of oat groats’ bran layer – though not technically a whole grain, has the health benefits of one with its high fiber and low starch content; it makes a good addition to other foods, especially baked goods. Despite its short cooking time and smooth texture, it won’t spike blood sugar levels, thanks to its soluble fiber.

Oats have a higher fat content than other grains, and can go rancid more easily as a result. Whether you’re buying oat groats, steel-cut oats, rolled oats or oat bran, buy in smaller quantities, and store in the refrigerator.

Add a 1/4 cup of cooked whole oats to any bread recipe
Cooking time: steel-cut, 20-40 minutes; groats, 45-60 minutes
Liquid per cup of grain: steel-cut and groats, 3 cups

Coconut Macaroon

Dinner Ideas January 13, 2013 Leave a comment

The earliest recorded macaroon recipes are for the almond meringue variety similar to

Macroon

Macaroon Cookie

amoretti, with a crisp crust and a softer interior. They were made from egg whites and almond paste. The name of the cookie comes from an Italian word meaning paste, maccarone.

About the origin, culinary historians claim that macaroons can be traced to an Italian monastery of the 9th century. Recipes for macaroons (also spelled “mackaroon,” “maccaroon” and “mackaroom”) appear in recipe books at least as early as 1725 (Robert Smith’s Court Cookery, or the Complete English Cook).

The Scottish macaroon is a sweet confection with a thick velvety center covered in chocolate and topped with roasted coconut. Traditionally they were made with cold leftovers of mashed potatoes and sugar loaf. A coconut macaroon is a type of macaroon most commonly found in Australia, the United States, the Netherlands and Germany, and is directly related to the Scottish macaroon. Its principal ingredients are egg whites, sugar and shredded dried coconut. It is closer to a soft cookie than its meringue cousin, and is equally sweet. A light, sweet, satisfying cookie after a heavy meal.

Ingredients

  • 2 egg whites
  • ½ teaspoon vanilla
  • 2/3 cup sugar
  • 1-1/2 cup of bagged coconut

Preheat oven to 325 degrees

Directions

  1. Line a cookie sheet with parchment paper or spray lightly with cooking spray
  2. Beat egg whites and vanilla on high speed of electric mixer until soft peaks form
  3. Gradually add sugar 1 tablespoon at a time, beat until stiff peaks form
  4. Fold in coconut
  5. *at this point you can add 1/3 cup of mini chocolate chips
  6. Drop mixture by rounded teaspoons onto cookie sheet about 2 inches apart
  7. Bake for 20 minutes until edges are lightly browned
  8. Transfer to a wire rack and let cool.

You can melt bittersweet chocolate in a microwave and dip the bottoms of the cookies in the chocolate or drizzle melted chocolate on the cookies. Eat healthy, eat well!!

Fresh Water Fish

Dinner Ideas, Fish January 13, 2013 1 Comment
Salmon or Trout

Salmon or Trout

Everyone knows that fish is good for you. The fats in fish, especially fatty fish like salmon, tuna, and mackerel, are thought to help prevent heart disease, and can even aid in preventing diseases like Alzheimer’s and strokes. Purchasing fresh fish is not difficult; your fish should smell sweet: any fishy or strong flavors means the fish is past its prime; do not buy it. Whole fish should look as they were just pulled from the water; bright eyes and firm flesh are signs of freshness. Fish fillets or steaks should be firm and bright looking, with no brown spots or discoloration. Ask the butcher how old the fish is.

Fresh fish should be stored in your refrigerator for only a day or two; it’s very perishable. Any longer than that, and wrap the fish well in freezer paper and freeze it. If you buy frozen fish or want to defrost any fish you froze, it can be thawed in the refrigerator, or under cold running water. Be sure to cook it as soon as it is thawed.

Here is a trick that I have personally never tried, but read about; thaw frozen fish in milk! Place the frozen fish in a bowl and cover with fresh milk, then cover and let sit in refrigerator overnight. The fish will have a wonderful fresh-caught taste. Discard the milk after the fish thaws.

Here is a recipe for Steelhead Trout, I have used this recipe for fresh and frozen Salmon too.

Steelhead Trout or Salmon

  • 1 lb Steelhead Trout or Salmon
  • 2-3 cloves of garlic sliced very thin
  • 1 clove of garlic to be grated or minced
  • 1 lime – grate the lime for zest then slice in half lengthwise and then slice into very thin slices from one half
  • 1 sprig of fresh Rosemary
  • ½ cup of Italian flat leaf parsley – minced
  • ½ teaspoon of kosher salt
  • Pepper
  • 4 tablespoons of Olive Oil
  • Turn broiler on oven

Directions

  1. Place foil on broiler pan – fold up edges to create a rim and spray with cooking spray.
  2. Rinse fish – dry – rub olive oil on both sides of fish and lay on foil with skin side down
  3. Sprinkle with kosher salt and pepper
  4. Sprinkle with the grated lime peel
  5. Spread the thin sliced garlic cloves across the entire length of fish
  6. Mix the parsley, rosemary, and grated or minced garlic, spread across the top of the fish
  7. Layer the thinly sliced lime across the parsley mix
  8. Drizzle 1 tablespoon of Olive Oil on top of that
  9. Optional – drizzle 1 tablespoon of balsamic vinegar on top of that
  10. Let the fish sit while oven heats up
  11. Broil for 2 minutes just to get the herbs cooking – do not cook any longer you do not want crisp herbs.
  12. Reduce oven temperature to 375 degrees and place a piece of foil loosely on top of fish and cook for approximately 10-15 minutes or until fish flakes easily. Do not overcook – Eat healthy, eat well!

Moxy’s Braised Beef Short Ribs

Dinner Ideas January 12, 2013 Leave a comment

Short ribs2

I just indulged in one of my favorite meals, Braised Short Ribs. Not to be confused with back ribs, or barbequed ribs. Short ribs are meatier and from the rib of the beef. I’ve looked at all kinds of recipes for short ribs and still feel my recipe is easier and much less complicated, yet my ribs are full of flavor, tender and well, just plain yummy.

Ingredients

  • 2 to 3 lbs of short ribs of beefshort ribs
  • 1 small onion, diced
  • 2 small sliced carrots, sliced
  • 4 ribs of celery with leaves
  • 1 teaspoon salt
  • 1 bay leaf

Directions

  • Place ingredients in a stock pot and cover with cold water
  • Bring to a boil, cover pot with lid and lower heat to a simmer
  • Simmer for 2-1/2 hours
  • Turn the heat off and cool in pot for about ½ hour
  • Remove meat from broth and put into a strainer
  • Remove vegetables with a slotted spoon and put into a bowl

Preheat oven to 325 degrees

  • Now you have two choices you need to make a gravy;
    • You can put the pot of broth in the refrigerator until cold and the fat rises to the top where you can scrape it off and proceed to making a gravy or
    • You can use a can of beef broth purchased from a store and proceed with the gravy
      • Either way, do not discard or throw the original beef broth away, place in the refrigerator overnight and let the fat come to the surface and scrape off, pour into freezer containers and place in freezer to use in soups or sauces.
  • To make the gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Bring the broth you chose to a boil and add the cornstarch mixture to the broth.
  • Let boil until thickened.
  • In an oven-proof skillet heat 2 tablespoons of olive oil on medium-high heat, brown the ribs in the oil, add the vegetables that were cooked with the ribs and pour the gravy over the ribs.
  • Place in oven uncovered for 45 minutes, ribs will be crispy and tender.
  • Enjoy with mashed potatoes or noodles.

Hearty Ham and Potato Soup

Dinner Ideas, Soup January 11, 2013 Leave a comment

Well it is snowing up here in Montana, we gave 6 inches of new snow and I am thinking “hibernation” this weekend. There is nothing like the smell of homemade soup simmering on the stove and bread rising in the kitchen.

Well I have my smoked ham hock cooking away for the next two hours in a stock pot. I threw a sliced garlic clove and about 8 peppercorns in the water to cook along with the ham hock. When that is finished cooking it will be “fall off the bone” yummy. I will remove the meat from the bone, and cut the gristle and fat off the meat and put it aside for my potato soup. Let’s not waste the broth, skim any fat off the top of the water and bring to a boil. Let boil for about ½ hour or 40 minutes to concentrate the flavors. Use this broth in soups or mix with beans for a real treat.

Now you can by-pass the above if you are pressed for time or just don’t want the hassle of pre-cooking your meat and but a smoked ham piece and cut into small pieces for your soup. OR if you prefer not to add meat to your soup – that is okay too. There are some great tasting vegetables here that will make your soup tasty.

potato soup

Potato Soup Ingredients

  • 1 tablespoon butter
  • 2 medium onions, finely chopped
  • 2 celery ribs, finely chopped
  • 2 carrots , finely chopped
  • 2 large potatoes, 2 small sweet potatoes
  • 2-3 cloves of garlic, chopped fine
  • 1 bay leaf
  • 1 teaspoon salt (optional, especially if you add ham)
  • 1 cup ham – cut fine or meat from a ham hock (as much as you like)
  • 2-3 cups of chicken stock or broth
  • ½ teaspoon Worcestershire sauce

*The vegetables above can be “chopped” in your food processor – I like mine chopped small. I will use store bought chicken broth and some of my ham broth.

  1. In a stockpot, melt butter and add all the vegetables; celery, carrots, potatoes, onion, garlic
  2. Sautee for about 15 minutes over medium-low heat. Stir often, do not burn.
  3. Cover the vegetables with water, about 2 cups (just until vegetables are covered) and add the bay leaf & salt if using.
  4. Bring liquid to a boil, cover, reduce heat and simmer until all of the vegetables are tender.
  5. Mash the vegetables with a hand masher still in the liquid – you want chunks – do not mash into a puree. The vegetables should make the liquid thick.
  6. Add your ham meat and chicken broth and/or ham broth until vegetables are covered again with liquid.
  7. Season with Worcestershire sauce, add ¼ cup of sherry if desired.

Serve with crusty bread and butter.

Strawberry Angel Food Dessert

Dessert January 10, 2013 Leave a comment

Angel Food - with fruit

In my family this was always a welcome dessert. This is a very dressy, and refreshing dessert in the summer months. Enjoy

Ingredients

  • 1 Angel Food Cake (boxed cake mix is fine)
  • 2 pints of fresh strawberries (or blueberries or 2 cans of Mandarin oranges sliced lengthwise)
  • 1 Large container of Cool Whip
  • 1 regular size box of instant vanilla pudding
  • 1 stick of butter (soft)
  • 1 lb of Confectioners sugar

Cake

  • Prepare cake according to box directions, cool completely
  • Slice into 2 layers

Filling

  • Add 1 cup of milk to 1 regular size box of instant vanilla pudding – beat 2 minutes
  • Add ½ size Cool Whip container, blend pudding mix and cool whip with a spoon
  • Spread ½ of the pudding mix on the first layer
  • Spread sliced strawberries or whatever fruit you choose on top of the filling
  • Cover with first layer of cake
  • Repeat steps above and put top of cake on second layer

     

Frosting

  1. Beat the butter until smooth
  2. Add confectioners sugar
  3. Stir in the other half of the container of cool whip
  4. Frost sides of cake and then the top. Decorate with sliced fruit

 

Sour Cream Pound Cake

Dessert January 10, 2013 Leave a comment

This is the best pound cake I’ve ever

Pound Cake

Yummy Pound Cake

eaten. It is truly an old fashioned, dense pound cake. Enjoy it with powdered sugar sprinkled over its cracked top or drizzle with a butter glaze, dress it up with whipped cream and strawberries!

Ingredients

  • ½ pound of butter (2 sticks)
  • 3 cups granulated sugar
  • 1 cup sour cream
  • 5-6 large eggs – separated
  • 3 cups flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ teaspoon lemon extract
  • 1 teaspoon almond extract

Preheat oven to 300 degrees

  1. Cream sugar and butter
  2. Add egg yolks, one at a time, beating well after each addition
  3. Add sour cream, mix thoroughly
  4. Add flavorings
  5. Mix in 1 cup of flour
  6. Beat egg whites in a separate bowl until stiff peaks form (do not over-beat)
  7. Fold egg whites into sour cream mixture
  8. Stir in remaining dry ingredients (flour, baking soda, salt)
  9. Turn into a greased tube pan
  10. Bake 1 to 1-1/2 hours (or more) until a pick inserted comes out clean

Cream Puffs

Dessert January 9, 2013 Leave a comment

cream puffYou can use any recipe for cream puffs or this one.  I make mine small and fill them with a Mascarpone Cheese Whipped Cream Filling – so sweet and yummy. The recipe sounds daunting but really very easy once you get into it.

CREAM PUFF RECIPE

  • 1 cup water
  • 1/2 cup butter (4 ounces)
  •  1 cup all-purpose flour
  •  1/4 teaspoon salt
  •  4 large eggs

1. Preheat the oven to 400 degrees Fahrenheit.

2. In a small bowl, whisk together the flour and salt.

doug ball 13. Bring the water to a boil in a medium-size saucepan over medium-high heat.  Add the butter.  When the butter has melted, add the flour mixture all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate.

4. Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating afBeat-in-the-eggs-one-at-a-timeter each one until the dough is smooth.

5. Drop heaping tablespoons of dough about 2-inches apart Drop-spoonfuls-of-dough-onto-a-greased-baking-sheetonto a greased baking sheet.  Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto greased baking sheets.

6. Bake the puffs for about 30 minutes until they are golden brown and puffy.  If the puffs are medium-size, bake for about 22 — 25 minutes, and if the puffs are mini-size, bake for about 17 — 20 minutes.  Remove the cream puffs from the oven and cool on a cooling rack.

MASCARPONE CHEESE WHIPPED CREAM FILLING

MASCARPONE CHEESE WHIPPED CREAM FILLING
• 2/3 cup mascarpone cheese
• 2/3 cup heavy whip cream
• 4 tablespoons powder sugar
• 1 teaspoon vanilla
•
1. In a chilled bowl beat the Mascarpone cheese and vanilla until creamy
2. Add the powdered sugar and whipping cream
3. Beat on high speed until thick and fluffy
4. Cut cooled puffs in half
5. Divide the cream mixture between halves and put the top back on.
6. Drizzle with melted bittersweet chocolate or dust with powdered sugar