Easy Peasy & Fancy Schmancy! Pork Scallopini!

Today I want to share my quick and easy pork scallopini recipe with you!  Yes, you read that right!  Pork!  I accidentally took out a package of hand cut, boneless pork loin chops out of my freezer thinking they were chicken breasts because I forgot to label them.  So I needed to do something with these beauties.  Since I live in pork country, this is a super economical meal to make for my family and they love it.  You can, of course do this dish with thin chicken cutlets or even with the traditional veal cutlet if you prefer. 

This dish could not be any easier to make.  The end result is a silky, rich dish that is a mushroom lovers delight.  The light sauce is super flavorful and the perfect accompaniment to hot buttered pasta, rice or couscous.    

I started by slicing my pork chops in half.  I had hand cut some fairly thick chops off of a large whole pork loin I purchased.  So I got between two and three pork cutlets off of each chop and I had a total of four.  Then I pounded the cutlets with a meat mallet or something closely resembling a meat mallet.  In my case that would be a mini cast iron skillet.  That gets the job done.  You should use what you have available to you.  Then I dredged the meat pieces in a seasoned flour to coat.

The meat was sauteed in a mixture of butter and olive oil, in batches until they were all cooked and a bit browned.  Then I removed the meat to a warm plate to build my sauce.   I added onion garlic and a passel of mushrooms to the pan.  I also added a splash of chicken stock to de-glaze.  Then I let all the veggies steam saute for a bit to soften.  

Next I added chicken stock and lemon juice to the pan and gave everything a good stir.  Again I let this simmer for a few minutes to reduce and build flavor.  Then I added some additional butter to finish the sauce and give me a beautiful rich and glossy finish.  

I added the meat back to the pan and nestled those cutlets down in all that lovely sauce and mushroom loveliness.  I turned the heat down just a bit and let that simmer for a few additional minutes before turning the heat off and letting everything come to a peaceful rest before serving.

I served this on a bed of cooked and buttered angel hair pasta, but this would be just as delicious served with rice, plain or pilaf, couscous, quinoa or even cauliflower rice if you are on a low carb diet.  In which case, you can always leave out the flour and just sautee the meat in the butter and olive oil.  

This dish is quick and simple.  It has tons of flavor and a satisfying air about it.  I love this dish for a busy weeknight or a lazy weekend evening when I don't really want to do a bunch of work.  This is excellent served as I have shown or it can be dressed up for company and nobody has to know how easy it was for you to make!  I promise you though, they will be asking for the recipe!  So your secret won't be a secret for long.  

I hope you give this recipe for pork scallopini a try and I hope you love it!

Happy Eating!

Get a printable version of the recipe here:  http://bit.ly/1tdjvbx

Noreen's Kitchen

Pork Scallopini

Ingredients

2 pounds thin boneless pork loin chops 4 tablespoons butter, divided 2 tablespoons olive oil 1/2 cup all purpose flour 1 teaspoon salt 1 teaspoon Italian seasoning

1 pound Crimini mushrooms, sliced 1 large onion, minced 4 cloves garlic, minced 2 tablespoons fresh parsley, minced Juice of 1 lemon 1 cup chicken stock or dry white wine

Step by Step Instructions

Heat 2 tablespoons of butter and all of the olive oil in a large heavy bottomed skillet, over medium high heat.

If necessary, pound the pork chops with a meat mallet until they are about 1/8 inch thickness.

Mix together flour, salt and Italian seasoning in a shallow dish.

Dredge the pork chops in the flour mixture to cover completely.  Set aside on a dish until all of your chops are finished.

Working in batches, brown the pork chops for 3 to 4 minutes on each side until they are browned and slightly crispy looking.  Remove to a covered plate to keep warm while to finish the rest.  Remember not to crowd the pan or you will not get a nice brown coating.

When the pork chops are cooked, add the onions, garlic and mushrooms.  Using a flat spatula, gently coax the browned bits from the bottom of the pan.  If needed, add a splash of chicken stock to help you along.

Allow the vegetables to cook for 5 minutes until the onions are translucent and the mushrooms are softened.

Add the remaining chicken stock and the lemon juice to the pan with the veggies.  Stir well and allow the mixture to simmer for five additional minutes to reduce the sauce just a bit.

Add the butter to the sauce to finish.  Stir until it is incorporated.

Add the pork chops back to the pan and nestle them into the vegetables and sauce.  Allow to simmer for five more minutes.  This will help to thicken up and bind the sauce even further for a beautiful silky finish.

Turn off the heat and allow to sit for five minutes before serving over rice or pasta.

See how I made this in my YouTube video:

Love from the Bayou Me Oh My Oh! Skillet Jambalaya!

Time to get my Cajun on!  Jambalaya is a favorite dinner in our house.  We don't indulge often, but I don't know why.  This dish is super simple to make and has easily accessible ingredients that you may even have on hand.  I make mine in a skillet in just under 45 minutes time and everyone loves it.  This makes a lot and this recipe will easily serve 12 people a hearty meal.  We always enjoy the leftovers for another dinner and a couple of lunches. 

I have chose a pretty traditional protein combo for this skillet jambalaya of chicken, smoked sausage and fresh peeled and deveined shrimp.  I have the luxury of living on the coast where I can access good fresh shrimp that is caught on a daily basis in season, so I took the time to peel and devein.  If you don't, you can easily pick up frozen shrimp and do the same or if you really want to save time you can grab a bag of cooked, peeled and deveined shrimp and that makes this dish even quicker.

I sauteed the chicken and sausage in some neutral oil until the chicken was opaque.  Then we added the "holy trinity" of vegetables traditional to Cajun cooking, chopped celery, bell pepper and onion as well as a few cloves of chopped garlic.  Nothing fancy, just good simple, southern peasant style food.  I also added in a good dose of my homemade, salt free creole seasoning and gave everything a good stir to get all those flavors melding together.

Then went in some chicken stock and a couple cans of petite diced tomatoes with their juice.  Stir again before adding rice.  I prefer and almost exclusively use par cooked rice in my everyday cooking, but you can use long grain if you like or whatever rice you choose, however be aware of the rice to water ratios and adjust your recipe accordingly.  Some rice takes more or less liquid, so just be aware. 

Give everything another good stir and bring the jambalaya to a simmer then cover, turn the heat down to medium and allow this to cook for 10 minutes or until your rice is tender, but there may still be a bit of liquid. 

When your rice is ready, lay your shrimp on top, turn off the heat and put the lid back on.  The shrimp will cook in about five minutes from the residual heat of the jambalaya.  Then you stir the shrimp in to distribute and allow the pan to sit for five minutes before you dish this up for dinner.

Jambalaya originated in southern Louisiana by a group of immigrants knows as the  Cajuns.  Cajuns came from Brittany, France then migrated to Nova Scotia and then  down to the swampy bayou of Louisiana.  Foof was scarce and the group had to make due with what they had as well as their own knowledge and culinary experience from where they came.  Out of their hardship grew an amazing cuisine that we know and love today known as Creole or Cajun, but we always know as delicious!

The word "Jambalaya",  is said to be a combination of the French word for ham, "Jambon" and the African word for rice  "Aya".   The French and the African American population grew together to create an amazing culture and out of this grew their fantastic cuisine.  A Common belief is that Jambalaya originated from the Spanish Paella, which is a rich dish that includes chicken, sausage, and a variety of seafood and shellfish as well as a rich broth with saffron as it's main flavor enhancer.   Jambalaya is a bit different  but similar, as it incorporates seafood , ham, link sausage rounds and chicken.  However it does not have to include all of these at once and can be easily made with only one protein at a time and still be substantially satisfying

I love this dish for it's simplicity and it's amazing flavor.  This is an incredibly satisfying meal that is great for a busy night after work, or a lazy weekend night at home.  Even great for sharing with guests or taking to a pot luck supper.  I mean, who is going to turn this down right?

You can mix up the meat if you don't like shrimp or smoked sausage, add in some cubed ham or Andouille sausage.  You can leave the shrimp out altogether if that is not something you prefer.  Truth is this is good with just one protein if that is all you have available.   But when you do have them, it is a wonderful combination of goodness!

I hope you will consider giving this skillet jambalaya a try some time soon.  I hope if you do that you and your family love it!

Happy Eating!

You can get the printable recipe here:   http://bit.ly/NKJambalaya

 Noreen's Kitchen

Skillet Jambalaya

Ingredients

1 pound chicken breast cut into chunks 1 pound smoked sausage, sliced 1 pound fresh shrimp, peeled and deveined 2 tablespoons vegetable or olive oil 2 cups rice (not instant) 1 cup celery, chopped 1 cup onion, chopped

1 cup bell pepper, chopped 4 cloves garlic, minced 1 tablespoon salt free Creole seasoning ** 4 cups chicken stock 2, 15 ounce cans, petite diced tomatoes

 Step by Step Instructions

 Heat oil in a large, heavy bottomed skillet over medium high heat.  Brown chicken and smoked sausage until the chicken is opaque and the sausage is slightly browned. 

Add vegetables and stir well to combine.

Add in chicken stock and tomatoes and stir.

Add the rice and stir making sure that is it not clumping together.

Bring to a simmer and turn heat down to medium. Place a lid on the skillet and allow to cook for ten minutes or until the rice has become tender.

When the rice is tender, but there is still some liquid in the skillet, place the raw shrimp on the top of the rice in a single layer.  Turn off the heat and place the lid back on the skillet.  Allow the pan to sit for 10 minutes for the shrimp to cook from the residual heat of the jambalaya.

Remove lid and test shrimp to make sure they are perfect.  Then stir into the jambalaya and allow the pan to sit for five minutes before serving.

This is a dish that his hearty enough to serve on it's own but a salad and a crusty loaf of bread is always a lovely addition.

Leftovers should be stored in an airtight container in the refrigerator and eaten within 7 days.

You can see how I made this in my YouTube video:

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Get your Cajun on! Homemade, Salt Free Creole Seasoning!

I am getting ready to make some delicious skillet jambalaya, so I needed to replenish my supply of creole seasoning.  I had made a similar video several years back, but we have decided to update this and make it salt free.  

The flavor profile of creole recipes can be deep and vast as far as the combination of spices and seasonings that go into a blend like this.  Creole can also be called "Cajun".  They can be interchangeable as far as terminology goes.  The Creole people settled in the swampy bayou of Louisiana, but had a long journey to get there by way of Brittany, France and then Nova Scotia and then finally the low lands of the deep south.  Blending their heritage and cooking then with the native Choctaw people, the flavors continued to bloom and grow into what we know today.

Creoles trace their heritage to the French, Spanish, Africans, Italians and other people who chose New Orleans as their home. The French began settling la Nouvelle Orleans in the early 1700's. During the French colonial period, food was characterized by traditional French sauces. Dishes were mild in flavor yet complex in preparation. Meals, prepared by African cooks, also took on a distinct African influence. Gumbo comes from the African word gumba, meaning okra. These cooks favored slow cooking over a low flame to intensify flavor blends.

My blend is salt free because I prefer to season my dishes in layers and in in some cases, depending on other ingredients of a recipe, may not require salt at all in the end.  So this seasoning blend is perfect.  If you are on a salt restricted diet, you mix this up using spices you already have on hand and have a great little jar of creole seasoning at your fingertips to sprinkle into or onto anything you like!

This blend consists of paprika, onion powder, garlic powder, oregano, basil, marjoram, parsley, thyme, black pepper and cayenne pepper.  You can add to or delete things that you like better or don't like at all.  Make this blend your own and suit your own tastes.

I will be using this in a skillet jambalaya and this seasoning does the job perfectly.  This is also lovely sprinkled on eggs, used in a dry rub for chicken, pork, fish or shrimp or even tossed into a low country boil!  The possibilities are endless for it's uses and your imagination is your only limitation here.

I hope you will give this recipe for my salt free creole seasoning a try and I hope you love it!

Happy Eating!

Get the recipe here:  http://bit.ly/1WUzs2T

Noreen's Kitchen

Salt Free Creole Seasoning

Ingredients

4 tablespoons sweet paprika 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons oregano 2 tablespoons basil

2 tablespoons marjoram 2 tablespoons parsley 1 tablespoon thyme 1 tablespoon black pepper 1 tablespoon cayenne pepper

Step by Step Instructions

Combine all ingredients in a jar.  Seal the lid and give it a good shake.

Perfect for seasoning jambalaya, gumbo or even sprinkled into scrambled eggs or anything you love to give a kick to!

You can see how I made this in my YouTube video:

Business Inquiries can be sent to:

info@noreenskitchen.com

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A Fiesta At Your Table! Pico De Guaco! Fresh Homemade Guacamole!

Many of you know I grew up in Arizona.  Born in New Jersey, but moved to Az. when I was 10 we moved from the pastoral beauty of the garden state to the foothills of the grand canyon state.  That is where my family lived until 10 years ago.  Now we live in North Carolina, the gateway to the south.  While I love where I live now, I love Arizona and I miss her especially when it comes to good Mexican food!  So today I am going to share with you my way of making a great guacamole. 

The name comes from an Aztec dialect via Nahuatl āhuacamolli [aːwakaˈmolːi], which literally translates to "avocado sauce".  Avocados were first cultivated in South Central Mexico to Central America and as far south as Peru.  They made their way into Mexican cuisine and have been a staple ever since.

My version of guacamole is kind of like a combination of two of my favorite things on every Mexican restaurant table.  Guacamole and pico de gallo.  The first you know, the latter, if you don't is a delicious fresh salsa made with tomato, onion, jalapeno, cilantro and lime juice.   You can sometimes purchase this premade, but trust me, fresh made is best.  Take the two dips and mix them together for an amazing, fresh and creamy dip that will have you reaching for the chips or the tortillas or anything else you can think of to dip or smear this heavenly concoction.

The combination is quite simple really.  Mashed avocados, tomato, white onion, jalapenos or if you prefer, finely diced bell pepper, garlic, cilantro, lime juice and salt.  You can also throw in a dash of black pepper, and even some hot sauce.  You control the heat level here so add more or less jalapeno or none at all.  Garlic also provides a bit of heat so you can adjust that as well.  Mash the avocado, mix in everything else and you are all set.  Voila!  Pico -de-guaco!  Grab the chips and enjoy!

A word of warning.  I have seen a lot of recipes where people include either mayonnaise or sour cream as part of the guacamole.  I am hear to tell you that this is just wrong, wrong, wrong.  Guacamole, does not need the addition of a creamy ingredient to be creamy.  Sour cream may be pushing it for me, but mayo is just stepping over a culinary line that one should never go over!  Mayo has it's place in many things, but guacamole is not one of them.  If you are one of those mayo including folks,  this is not a way to call you out.  I will not apologize for this one though!  Keep the mayo for the tuna and keep it out of the guac!  This will conclude the warning part of my blog!  LOL!

This dip is really best made and eaten right away, however you can store this in the fridge for up to three days in an airtight container.  The avocado may tend to brown a little, but you can add a bit more lime juice, but not too much or it will be much too runny to enjoy.  Do that right before you put it away. 

Dipping is the most popular way to enjoy my pico-de-guaco, but for a light lunch think about making a quick wrap with some of the spread on a flour tortilla, topped with more tomatoes, onion and some shredded lettuce.  If you have some leftover grilled chicken or steak, this would be a great addition as well.  Roll that up, cut it in half and you have an amazing lunch ready to go in no time.  Also great for packing to take to work or school for a quick meal on the go! 

I think you are going to love this version of guacamole, my pico-de-guaco is an awesome way to enjoy a southwestern favorite like the kind I grew up eating in Arizona!  I hope you will give this a try and I hope you love it!

Happy Eating!

Noreen's Kitchen

Pico De Guaco

2 ripe avocados, mashed 1 cup diced roma tomato 1/2 cup diced white onion 2 cloves garlic, minced

2 tablespoons fresh jalapeno, minced 2 tablespoons fresh cilantro, minced 2 to 4 tablespoons fresh lime juice Salt to taste

Ingredients

Combine avocado, tomato, onion, jalapeno, garlic and cilantro together in a bowl.  Blend well.

Add lime juice a tablespoon at a time until you get the right consistency and flavor.  You want this to be thick but not runny. 

Add salt to taste and even some cracked black pepper and or hot sauce if you are so inclined.

Serve with tortilla chips, flour or corn tortillas or as an addition to a guacamole salad like you get on the side at a Mexican restaurant!

You can get a printable copy of the recipe on my website:

http://bit.ly/1OKkHMI

You can see how to pick the perfect avocado in my video here:

http://bit.ly/1To4VpJ

See how I made this in my YouTube video!

What's for Dinner? Ground Beef Wellington

Filet Mignon Taste and a Ground Beef Budget

Since I have been doing my videos for Youtube, I have had more than one adventurous viewer request that I demonstrate how to cook Beef Wellington.  Now you can imagine the first ever request for this fancy schamncy dish put me over the top, but then I got another and then another.  What to do?

I can assure you that I, although well versed in the kitchen have never attempted to make such a culinary wonder, but I was up for the challenge.  The only thing holding me back?  The economy!  Taking a look around at the current state of the economy had me worried that making such a dish would be like rubbing salt into the wound of a broken and flat broke foodie.  Beef Wellington is amazing with its layers of flakey pastry wrapped lovingly around a beef tenderloin that has been buddied up with duxcel of mushrooms and goose liver pate and tenderly brushed with nothing but the best Dijon mustard.  But lets be real, this is not a dish for the faint of heart nor the weak of wallet!

So what was I to do?  I did what any self respecting video blogger would do.  I politely ignored the request and went along my happy way doing other things to please and tantalize the pallets of my viewers.  Then one day, not so long ago, I was visiting the store and I saw it, Jamie Oliver’s Food Revolution Cookbook.  Now I am a huge fan of Jamie, having followed him all along from his days being dubbed the Naked Chef and boy was I happy to leaf through this book in the store, but as I leafed I realized that I needed to take this book home.  Much like a visit to the pound will result in you acquiring another pet, a visit to the bookstore will most assuredly guarantee the procurement of one if not several new tomes.

Now, I don’t know about you, but I read cookbooks from cover to cover along with a stack of sticky notes to mark the recipes that I will be trying.  You should also probably know that I am a self professed cookbook junkie, having spent years building a library that would rival the most intense cook among us.  But like cats, there is always room for one more.   One afternoon while reading this book, page after page, sitting the waiting room of the doctors office, I discovered this lovely recipe for Ground Beef Wellington.  This was the answer!  I was so excited, I believe I embarrassed my daughter but at 13 that is not hard to do. 

So, now I had everything I needed, a great recipe, an answer to the expensive problem and you.  Everyone can afford a pound of ground beef, along with the other ingredients, this dish did not cost a lot to make.  In all, this dish can cost anywhere from $10.00 to $15.00 depending on if you purchase organic meat or regular.  The puff pastry is around $4.00 and the other ingredients are all easy to come by.  Don’t want to use Portabellos?  Use Criminis they are smaller and they are actually baby portobellos, or you can just use regular white button mushrooms.  But don’t leave out the mushrooms and don’t forget that potato is important too, because the starch from it will help to absorb any of the liquid from the veggies and meat as it cooks in it’s little pastry cocoon.  I made the mistake of leaving out the potato, and while the dish was still amazing, I saw why the spud was necessary.

So without further Adieu, I give you the fanciest meatloaf you will ever make:  Ground Beef Wellington.

GROUND BEEF WELLINGTON

Here is what you will need to make this dish:

1 medium onion chopped

1 carrot chopped

2 stalks of celery chopped

2 garlic cloves chopped

2 Portobello Mushrooms roughly chopped

1 potato finely diced

Olive oil (around a tablespoon)

1 Teaspoon of Marjoram, Thyme or Rosemary

1 Large egg beaten

Sea salt

Cracked Black Pepper

2 Sheets Puff Pastry (I used 1 box of Pepperidge Farm Brand it’s in the freezer)

In a large skillet heat olive oil.  Sautee’ all veggies until soft and the potato is fully cooked, around 15 minutes.  Place the hot veggies on a small baking sheet and spread out into a thin layer.  Place the sheet in the fridge for around 15 minutes and allow to cool.

In a large bowl, combine the veggies, ground beef, salt, pepper, herb of your choice and half of the beaten egg.  Blend with your hands until the mixture is well combined.  Set aside while we work with the pastry.

Lightly flour a board or your counter and take the puff pastry and unfold both sheets and slightly overlap them and roll together.  Do not make the mistake of leaving them out for too long, because they will stick to themselves as mine did, but I just rolled them together with a rolling pin and everything was fine.

Your puff pastry should be around 12 inches by 16 inches with the long side in front of you.  Take the meat mixture and form a long log or sausage shape toward the long front side of the pastry.  Brush the remaining egg mixture along all edges, this will act as a glue to keep the pastry together while cooking.  Roll the pastry around the beef mixture and roll, leaving the seam side down under the log and pinching the ends together so the whole thing looks like a loaf of French bread. 

Transfer to a baking sheet line with parchment paper and bake at 350 degrees for 1 hour.  Remove from oven and allow to cool for 10 minutes before slicing. 

I served this with steamed cauliflower with browned butter bread crumbs.  There is no need to make a starch because the puff pastry is rich enough.  A green salad on the side would be a lovely addition as well. 

I hope you try this and I hope you enjoy it.  Look for Jamie Oliver’s Food Revolution Cookbook, along with this recipe there are lots more that are wonderful and I look forward to making some of them for you.  I also understand that he is coming out with a new book very soon dealing with 30 minute meals.  Check it out, you will not be disappointed! 

I hope you try this and I hope you enjoy it.  As always Happy Eating!

What's for Dinner? Ham and Cabbage Bake with Noodles

August is waning and I can feel and smell autumn trying really hard to burst on to the scene.  Autumn is by far, my favorite time of all the year.  In  my estimation, the finest of all seasons, with spring coming in second, winter trailing behind spring and summer in dead last.  I HATE SUMMER!  I never did well in the heat.  The only thing that saves me in the summer is gardening and the bountiful harvests that I get from my hard work in the spring, along with the canning and putting up or putting by that is done inside an air conditioned house!


Today is one of the first this summer that the humidity decided to take a holiday and a the temperature did not raise into the nineties.  As I walked outside this morning, I could feel Autumn calling to me, letting me know that she was on her way to put the earth to sleep for another winter.  I for one have never been sad to see the summer go.  Back to school, making way for Halloween and Thanksgiving as well as the changing of the clocks are all highly anticipated.  These things make me know that no matter what may happen, the seasons will always turn one into another keeping grounded for yet another year.


Autumn brings with it so many things that I love, leaves, pumpkins, gourds, hay bales in my front yard, putting the garden to bed for the coming winter, wood smoke, chilly mornings, campfires in my back yard and the ability to cook items that are just not good when the weather is hot and muggy.  Who wants to eat a big heavy meal when the temperature outside is breaking 100 degrees and the humidity is breaking 100 percent.  Who can eat anything for that matter when things are that uncomfortable?  But Autumn is my friend.  She is gentle, she whispers to me each morning when I step outside on my back deck with my hot coffee and breath in the cool, dewy air that is crisp and satisfying and smell the faintness of a wood fire, that someone has stoked to take the morning chill of his house.  She says “I Love You!”  “I am here for my yearly visit.”  “Enjoy me while I am here!”.  Perfection!


The beginnings of Autumn are magical to me.  It restores me, body and soul, bringing with it cool weather and the opportunity to spend comfortable time outdoors with my family.  It also brings with it cool weather veggies at their peak.  Crucifers abound, squash, broccoli, cauliflower, chard, kale, collards, mustard, Brussels sprouts and my favorite cabbage!  I for one, don’t think that there is anything better than a steaming plate of cabbage, sauteed with onion, apples and butter!  Green cabbage can be done like this as well as my personal preference, Savoy or curly cabbage.  Let’s not forget the red cabbage either, cooked long and slow and made to be sweet and sour, Harvard style.  YUM!  Love on a plate.


Today’s recipe will focus on the previously mentioned Savoy or curly cabbage, rich and green and bumpy and delicious.  Paired with onions, apples and ham, they join together to make a perfect main course alongside some buttery egg noodles and you have an Eastern European standard waiting to show you how wonderful dinner can me!  Give this one a try and you will not be sorry that you did.  Salty ham, tender crisp cabbage with just a hint of sweetness from the apples and onions.  You will be happy.  Instead of noodles, pair this with some prepared frozen Pierogies that have been sauteed with butter after boiling in a hot bath.  Delicious!  I think I can hear Autumn knocking at my kitchen door and she has brought me a dish of ham and cabbage and noodles.  I am happy!

Here is what you will need to make this recipe:

1 medium Savoy cabbage (use green cabbage, bok choy or other greens of your choice)

1 large onion sliced

1 apple cored, peeled and sliced

½ stick butter cut into slices

½ cup hot water

1 ham bullion packet

1 pound ham steak

1 bag egg noodles prepared and buttered

Rinse, core and chop cabbage into medium sized pieces.  Place in a large casserole dish or baking pan along with sliced onions and apples.  Place butter slices atop cabbage.  Mix ham bullion into hot water and pour over cabbage in waiting pan.  Cut ham steak into quarters and remove outer rind.  Place slices of ham atop the cabbage, onions and apples.  Cover with aluminum foil and place pan on a baking sheet.  Bake at 350 for 30 to 45 minutes.  Make sure not to peek, or you will lose all that good steam that will build up under the foil and it may take even longer for the cabbage to cook.  

While the cabbage and ham are baking in the oven, boil water in a large stock pot and prepare 1 12 ounce bag of egg noodles until they are cooked to you preferred doneness.  I don’t like them mushy.    When they are done, drain and butter with a couple tablespoons of butter or use some olive oil if you like.  

At the 35 minute mark, check the cabbage for doneness.  If you are happy, get ready to serve!  Plate up some noodles and cabbage and top with a nice piece of ham.  Sprinkle on some celery or caraway seeds and you are in for a treat!  Just like your Bubbe used to make!  Wink ; ).  

I hope you try this and I hope you enjoy it!  Until next time; See Ya!

What's for Dinner? Creamy Tomato Basil Soup

The garden is brimming with goodness and the harvest is here! Tomatoes and pepper, onions and basil and a world of other fresh produce that we are only blessed with this time of year.

To the avid vegetable gardener, this is nirvana. A satisfying season of abundance. A beginning of the time of year where canning and preserving will be taking place then giving way to the likes of county and state fairs. The latter where the works of many a home cook will be proudly displayed for the world to see and compete with other of the same ilk. A friendly (or not so friendly) competition between men and women where having made the best tomato conserve or strawberry jam can be daunting as well as a tremendous honor.

But the canning will come later and the fair even later still, so August will make way for the first of the fresh tomatoes. If you are lucky enough to have a garden, you understand that the anticipation of that first fresh red, ripe juicy love apple can be hard to take. But boy oh boy, when it is ready it is a masterpiece of deliciousness. Standing in the garden rinsing the big boy off with the garden hose, lifting its juicy heaviness to your waiting lips and taking that first magical bite. Mouthwatering? Yes, and no need for salt, for you know that if you have prepared the soil and organically fertilized the plants, there will be no need for superfluous salt. A moment made of perfection. Standing in the middle of nature, surrounded by your bounty, eating your own tomatoes, now that is paradise.

So, now that you have tons and tons of tomatoes and you have pawned off as many as you can on the neighbors and your mom dad and assorted siblings you need to eat them yourself. Make spaghetti sauce, make BLT’s and make this wonderful fresh tomato basil soup.

Enjoy the freshness of the season, and enjoy life. Because it is short! Much to short not to enjoy a fresh tomato, barefooted in the middle of the garden!

Here is what you will need to make this recipe:

4 pounds fresh tomatoes quartered

½ cup chopped bell pepper

½ cup chopped celery

½ cup chopped onion

2 cloves chopped garlic

½ cup fresh basil leaves loosely packed

4 cups water

2 veggie bullion cubes or chicken bullion cubes

1 Tablespoon sea salt

½ tablespoon cracked black pepper

Olive oil

½ cup heavy cream (organic preferred)

In a large stock pot, heat 2 tablespoons of olive oil and add onion, garlic, peppers and celery . Sautee until onions are translucent. Add tomatoes and bring pot back to a simmer. Heat water with bullion cubes in the microwave for about 4 minutes depending on your appliance. Remove and stir to break up the cubes. Add to the pot with the vegetables. Bring to a simmer and continue to simmer for about 10 minutes.

Add basil to pot along with salt and pepper. If you have an immersion blender, now is the time to use it, whaz that soup up until beautiful and smooth. Alternatively, you may use the blender, transferring the soup a couple of ladles at a time and puree. Don’t do all of it at once, and remember to remove the middle of the lid and place a dish towel over the top otherwise you will have an ugly mess when that hot liquid explodes on top of your kitchen counter.

Now, turn off the heat and add the heavy cream. Stir to blend and serve. This would be wonderful with a nice crostini on the side or like we did, next to BLT sandwiches, made with organic apple wood smoked bacon and romaine lettuce and of course garden fresh tomatoes.

I hope you like this and I hope you enjoy it.

Until next time, see ya!