Saint Patty Corned Beef

For a great traditional St. Patty's meal, try brining your own beef brisket. You need at least three to five days beforehand.

* A 5-pound beef brisket

* For the brine:

* 2 quarts of water

* 1 cup of sea salt

* ½ cup raw cane sugar (sucanat)

* 1 stick of cinnamon or about ¼ tsp cinnamon powder

* 1 T mustard seeds

* 1-2 T peppercorns

* ½ tsp whole cloves (8-10 individual cloves)

* 1 tsp allspice berries (optional)

* 1 T coriander seeds (optional)

* 1 tsp juniper berries (optional)

* ½ tsp dried ginger powder or about 1 tsp fresh minced ginger

* ½ tsp dried thyme leaf

* 5 garlic cloves, crushed or ½ tsp garlic powder

* 2-3 bay leaves, crushed

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1. Place all ingredients in a pot (except the brisket) and warm up until salt and sugar are dissolved. (About five minutes)

2. Pour ingredients into glass dish with brisket in it. Then cover and place in fridge for 3-5 days.

3. Pull brisket out and rinse it off. Cook in slow cooker covered with water on low for 8 hours. (Can add potatoes, though they may get salty). If adding cabbage, do so the last hour.

* original recipe from wellnessmama

Hotdogs: uncured versus cured

 I was looking for some hotdogs the other day to satisfy my kids lunch appetite. And came across uncured hotdogs. I wasn't sure what that is, so I looked it up…

"Uncured hot dogs do not contain artificial nitrates or nitrites. The meat in an uncured hot dog is preserved with celery juice or celery powder, which happen to be a naturally occurring source of nitrates. Uncured hot dogs, like cured hot dogs, are fully cooked and should be prepared the same way."

 So uncured hotdogs aren't much different than the other types of hotdogs except that they're slightly healthier, because they use a naturally occurring nitrate instead of an artificial one to preserve the hotdogs and prevent the growth. 

 Good job celery for being helpful for preserving hotdogs…  who'd of thought? 

 So next time you're getting hotdogs… Keep your eye out in case there are uncured ones which are slightly healthier. Of course it still is a hotdog. 

Cran-Turkey Rollups

For the holidays my mom made her cranberry relish stuff. Nice and fresh. It was nice to eat afterwards with slices of turkey sandwich meat. So this is that idea/recipe.

1 small bag fresh cranberries

1 green apple (doesn't have to be green)

1 orange, whole

1-2 handfuls dates, pitted

Turkey sandwich meat (to roll relish up in)

1. Just blend everything together and adjust to taste. (I had to use a food processor and to the biggest, hardest stuff first, then the apples and cranberries last)

2. Use turkey sandwich meat to roll up a spoonful of cranberry relish.

Chicken Cordon Blue Casserole

6-8 Chicken Breasts, washed and pat dry
1 pkg. Bacon, fried and crumbled
3 cups Rice, cooked
1 lg. Yellow Onion, diced
3 stalks Celery
1 1/2 cups mozzarella
2 cups Spaghetti Sauce
Garlic & Herb bread crumbs
1 Egg
Salt
Pepper

After cooking the bacon, remove bacon slices to a paper towel and crumble it.  Set aside.
Sautee the onions and celery in about 1/2 the bacon fat.  Set aside. 
Beat the egg and drench each chicken breast in the egg followed by the bread crumbs.  Set aside.
Combine the vegetable, rice, cheese, crumbled bacon pieces and salt and pepper.  Spread mixture into a 9x13" casserole dish and place chicken on top.  Spread the Spaghetti Sauce all over the top of the chicken and rice combination.  Bake at 350 for about 30 minutes. 

Recipe by: Charise Cooley 

Spicy Black-Eye Peas N' Ham

6 c. chicken broth (or water with a little chicken seasoning)

1 lb. dried black-eyed peas, sorted and rinsed (or canned)

1 onion, diced

2 cloves garlic, diced

1 red bell pepper, stemmed, seeded, and diced

1 jalapeno chile, seeded and minced (opt.)

8 oz. diced ham

4 slices bacon, chopped

1/2 t. cayenne pepper

1 1/2 t. cumin

salt and pepper to taste

    

QUICK METHOD (using canned beans): Sautee onion, garlic and pepper in oil. Add seasonings. Then add the rest of the ingredients and simmer until done. Pretty easy.               

SLOWCOOK METHOD (using dried beans): Put everything in the slowcooker with beans on the bottom. Cover and cook on Low for 10 or so hours until the beans are tender, or half the amout for high. If beans are still hard 30 minutes before needing to eat, pressure cook everything according to instructions for black-eyed peas.

*This is not a soup. It's more like pork and beans, but my husband said it's way better. It tastes delicious as a side, served with a big warm slice of corn bread! And if you're worried about the cholesterol from bacon, just eliminate it or only do one piece, pre-cooked and grease removed and then crumbled in to simmer with the rest of the ingredients. And I frequently don't have jalepenos, so we don't always put that in and it still tastes delicious.

From allrecipes.com

Moist Turkey

1 (18 lb) whole turkey, neck and giblets removed
2 c. kosher salt
½ c. butter, melted
2  onions, peeled and chopped
4  carrots, peeled and chopped
4 celery stalks, chopped
2 sprigs fresh thyme
1 c. dry white wine (or chicken broth)

1. Rub turkey inside and out with kosher salt and place in a large stock pot and cover with water.
2. Place in the refrigerator and allow turkey to soak overnight in the salt and water mixture.
3. Preheat oven to 350 degrees. Thoroughly rinse the turkey and discard the brine mixture.
4. Brush the turkey with ½ the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan and cover all with the white wine.
5. Roast uncovered 3 ½ to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F.
6. Carefully turn the turkey breast side up about 2/3 through the roasting time and brush with remaining butter.
7. Allow the bird to stand about 30 minutes before carving!

*Recipe by Julie Haltiner

Parmesan Sausage Zucchini Boats

4 medium Zucchini
1 lb sausage
1 small onion, chopped
1 clove garlic, minced
1 c seasoned breadcrumbs
1/2 cup parmesan, grated (opt.)
2 eggs, beaten
1/4 tsp. salt
1/2 c water

1. Cut zucchini lengthwise and scoop out insides, leaving 1/4-inch shell. Chop the pulp.
2. In large skillet, brown the sausage. Add onion, garlic and chopped zucchini pulp; sautee 5 minutes.
3. Remove from heat. Add breadcrumbs, 1/2 c parmesan cheese and egg; mix well.
4. Sprinkle salt in each zucchini shell and fill with meat mixture. Top with additional parmesan if desired.
5. Place shells in ungreased baking dished and pour 1/2 c water into bottom of each dish. Cover with foil and bake at 350 for 15 minutes.
6. Uncover and bake another 15 minutes of until zuchini is tender.

*I used turkey burger seasoned more like sausage (cumin, ginger, cayenne, oregano, fennel, etc.) and used left over bread crust for bread crumbs. I always add two eggs, although the original recipe just calls for one. I also like broiling for a minute or two for a slight crunch, once fully cooked.


*from LDSliving

Whole Chicken- Frugal Cooking

I found this great post about how to make the most of chicken for a meal--a whole chicken. I've never bought a whole chicken before, but I was inspired by this article to try.

I'm won. I can make a lot of meals out of just one chicken by using the whole chicken and it's parts. IT's smart because I can do it by scratch if I have to, it could be frugal if I buy on sale, and it's more healthy to cook it slowly from scratch this way and to have nourishing bone broth that gets a full range of nutrients (from the bones and the giblets), including vitamin D which you can only otherwise get from the sun.

Here's my process of crockpot cooking a whole chicken, with tips and some meal ideas.

Slowcook the Whole Chicken
Place the whole chicken in the crockpot, breast side up.  Keep giblets inside cavity if desired, but make sure all packing is removed (I prefer to only use giblets if they are organic, so free from pesticides and other toxic things). Season the chicken (I sprinkle salt and parsley on top...a general flavoring so it can be used in multiple meals) and place other things in if desired (onions, carrots, celery, potatoes, etc.). Cook high for 1-2 hours, then low for 5-8. Then pick off the chicken once cooked.

MEAL 1: Chicken with potatoes and gravy and green beans

Strain the Juices -- keep Gelatin/Chicken Fat
After the chicken is cooked you can strain the juices from the bottom of the pot and pour into a dish. Place in fridge and let it set. Once set there will be two distinct layers. You can scoop off the top layer--chicken fat (which is great for sauteing)--and then use the remaining gelatin as concentrated broth. It should last a few weeks. I generally use the remaining gelatin for 1-2 soups (one half for each weekly soup). Or you can give the gelatin to your baby...it is probably the best, most nutrient-dense fat for baby!

Leftover Chicken Meat
I do a quick pulling off of remaining meat I see and put that in a container in the fridge--lasts at least a full week (or freeze for a few months). If I know I want shredded chicken for a later meal I will just shred it then. And don't stress about getting all the meat, because you have another chance to find more later after the next step, which will be the next day.

MEAL 2: Leftover Chicken Meat
One Pot Wonder (various types of spaghetti and such)
BBQ Sandwiches
Burritos
Zucchini Tostadas
Pot Pie
Caesar Wraps
Chicken Salad,

Slowcook the Bones (and giblets, optional)
Once the chicken is picked out, leave the giblets and bones in the crockpot and cover with water. Cook all day in the crockpot. (The author mentions to put a splash of vinegar in the pot so it can help withdraw more nutrients from the bones into the broth! Cool tip.) Discard bones when done and either make a soup with the broth, put in the fridge to let it get gelatinous (the post says you can use that for healthy fat baby food) to use for later, or freeze for even later.

MEAL 3: Chicken Broth Type Soup
Chicken Noodle Soup (just add onions, carrots, chicken, noodles and salt and pepper)
white chicken chili

MEAL 4: Chili
Cut up the giblets and disguise them in a hamburger type chili. Giblets are a nutritional powerhouse!

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If you don't want to do the crockpot, here is the alternative Oven Method:
Place into the oven and bake for 10 to 15 minutes at 450 degrees to seal in the juices, then reduce heat to 325 degrees F and cook for approximately 1 1/2 more hours. You can check for doneness by pulling away the thigh, if the juices run clear the chicken is done. Some people also like to use a meat thermometer. I never do, but if so, you will want it to read 180 degrees in the thickest part of the breast or thigh. 

Chicken Tikka Masala

2 lbs boneless chicken, cubed
1/2 c. olive oil
1 med. onion, minced
1/4 c. minced ginger
4 cloves garlic, minced
1/2 c. fresh cilantro, minced
8 oz. can tomato sauce
3/4 c. water


Spice Blend:
1/4 c ground sunflower seeds
1 t. salt
1 t. ground coriander
1 t. cumin
1 t. sugar (optional)
1/2 p. black pepper
1/2 t. chili powder
1/8 t. cinnamon
1/8 t. nutmeg
1/8 t. cloves
1/8 t. cardamom

Heat oil in a large saucepan for 1 minute.  Add onion, ginger, and garlic; cook until softened.  Then add spice blend, stir constantly for 1 minute and then add the tomato sauce- cook for 2-3 minutes.  Add chicken cubes, stirring frequently for 8-10 minutes.  Finally add 3/4 cup water, stir and cover for 8-10 minutes more.  Remove from heat, garnish with cilantro.  Serve with rice.  Serves about 6.

This was from a friend and neighbor of mine, Ann Schraedel.  I mixed black, white, and brown rice together, added a little extra water and cooked it a little longer and it really tasted GREAT with the sauce on top.   Thanks for this DELICIOUS recipe Ann! 

Tender Slowcooker Pork Chops

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup flour (I use brown rice, ground)
1 large onion, sliced 1/4 inch thick
2 cups boiling water
2 tablespoons all-purpose flour (I use ground brown rice)
lots of salt (to taste)
1 (8 ounce) container sour cream (I use yogurt, or you can do milk)

1.Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
2.Place chops in slow cooker, and top with onion slices. Cover, and cook on Low 7 to 8 hours.
3. Take out pork chops and salt remaining sauce.
4.Optional: In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is more thickened. Serve sauce over pork chops.

*Serve over yummy mashed potatoes or with a bed of rice or noodles! The meat was so tender and delicious! My husband said he'd never had such great chops!

Another alternative is to just take 5 minutes and make the gravy on the stove instead of the 15-20 minutes back in the pot.

*from allrecipes.com

Stuffed Cabbage Parcels

12 oz. lean minced pork
1 med. onion
8 oz. diced canned tomatoes
salt & pepper
10 oz. can kidney beans, drained and rinsed
16 large Savoy or Napa cabbage leaves
3 T butter
3 T flour
3/4 pint milk
2 oz. med. or sharp cheddar cheese
pinch of paprika, to finish

1. Put the minced pork in a saucepan, preferably non-stick, over med. heat and cook in its own fat until beginning to brown, stirring from time to time to ensure that it does not stick.
2. Add the onion and fry until softened and lightly colored. Add the tomatoes with their juice and bring to a boil stirring. Season to taste, then simmer over med. heat for 20 minutes, stirring occasionally, until the pork is cooked and the sauce thick and well reduced. Stir in the kidney beans and remove the pan from the heat. Set aside, covered, while preparing the cabbage leaves for stuffing.
3. Blanch the cabbage for 3 minutes for minutes in batches of 4 leaves at a time, in a large pan of boiling salted water. Drain cabbage leaves, rinse them under cold water and pat them dry with absorbent paper towels.
4. Lay the cabbage leaves flat on a chopping board. Using a sharp knife, cut out the thick central stalks. (I cut them into bite size pieces and put in soups or stir-fry's to not waste).
5. Put 1-11/2 T filling mixture a the stalk end of each cabbage leaf. Fold the 2 sides inwards to cover the filling mixture, then roll up to make a neat, compact parcel.
6. Arrange the parcels, seam down close together in a well buttered flameproof serving dish.

7. Put the butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste. Pour the sauce evenly over the cabbage parcels in the dish.

taken from: The Diary Book of British Food

Chinese Chicken Salad

2 c. chicken, cooked and cubed
1 chinese cabbage, chopped
2 c. green onions, chopped
2 pkg. TopRamen, broken up (without seasoning added)
1/2 c. sunflower seeds or almonds
Sauce:
1/2 c. canola oil
1 t. soy sauce
1/2 c. sugar
1/4 c. vinegar

1. Make the sauce and set aside.
2. Mix all the other ingredients in a salad bowl; pour dressing on top
3. Refridgerate or at least wait 20 minutes before serving.

-Chalotte Nebeker

Paul's Spicy Curry

1 t. cumin
1 t. coriander
2 t. dry coconut (unsweetened)
1/4 t. mustartd powder (opt.)
1 t. ground sesame seeds
3/4 t. ginger powder
1 garlic clove, minced (or 1/2 t. powder)
1 t. chili powder
1 t. salt
1 lb lamb or pork, cubed
1 onion, chopped
1/2 c. veg oil
2 1/1 c. water
1-2 T cornstarch (opt.)

1. Mix all seasonings together with the garlic and coat the cubed meat.
2. sautee onion in oil; add coated meat and cook 5 mins
3. Add water; simmer 45 minutes (stir occassionally). Add cornstarch near the end to thicken (by mixing it with a little water first, and then pouring into the curry.

*eat with rice or lentils or garbanzo beans and ryoti or naan bread (or tortillas if that's all you have)

Chicken Rolls

The idea is to put something on a flattened piece of chicken (1/4" thick) and then roll up the chicken and cut into rolls and toothpick them (like cinnamon rolls). Then Bake at 400 until done (ranges between 15 or 30 minutes). (I used chicken tenders and cut them in half, since that's all I had...so I just folded the meat over itself instead of rolling...same idea though.)

Here are a few yummy inside fillings I've tried:
1. Pesto and Mozarella
2. Basil Feta (opt. w/mustard)

*try your own and let me know

Fiesta Bake

1/2 lb. lean ground beef
1 can black beans, liquid drained
1 can kidney beans, liquid drained
1 small onion, diced
3/4 c salsa
1 pkg. Taco seasoning (we just use cumin, chili powder and garlic)
1 can corn
1 can olives, chopped
1/4 c water (if needed)
1 c shredded cheese
1 can (4 oz.) green chilies, diced

CORN BREAD RECIPE: 1 c flour, 1 c cornmeal, 1 T baking powder, 1/2 t salt, 2 beaten eggs, 1 c milk, 1/4 c oil, 2 T honey. Mix dry ingredients together in one bowl, and wet ingredients in another bowl, then mix all together and set aside.

1. Cook beef and onion until beef is browned; drain.
2. Stir in beans, salsa, taco seasoning, and water. Cook over low heat for 5-6 min. or until mixture thickens.
3. Stir in corn and olives. Spoon into greased 9x13 baking dish.
4. Make the Cornbread in separate bowl.
5. Stir the cheese and chilies into the corn batter and spread over the meat mixture.
6. Bake 350 degrees for 40-45 minutes or until inserted toothpick comes out clean.

Serve with a dollop of sour cream and shredded lettuce, tomato and avocado if desired.

Cheeseburger Soup

1/2 lb lean ground beef
3/4 c onion (diced)
3/4 c carrots (shredded)
3/4 c celery (sliced)
1 t basil
1 t parsley
4 T butter
3 c chicken broth
4 c potatoes (peeled,diced)
1/4 c flour
1 1/2 c milk
8 oz cubed cheese (1 cup shredded cheddar cheese)
3/4 t salt
1/4 t pepper
1/4 c sour cream (opt)

Brown beef. Saute veggies in herbs and 1 T butter. Add broth, beef, veggies and potatoes. Melt rest of butter, add flour and then add to soup. Reduce heat. Add milk, salt, pepper, and cheese. Add sour cream after you take pot off stove and right before you serve! ENJOY!!!

Submitted by Cheryl Sanger

Chicken Zucchini Tostadas

1 t. cumin
1/4 t. salt
1/4 t. black pepper
2 t. oil
12 oz chicken, cubed
1 c. chopped onion (opt. = red)
1 c. corn
1 c. chopped zucchini
1/2 c. salsa
3 T chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
1 c. cheese

Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Submitted by Shelley Schneider