Family Favorites · New Favorite

Runza

I know Runzas are a staple to my Nebraska and Kansas friends but not something we grew up with in Iowa.  A few years ago I was watching the television show, Diners, Drive-Ins and Dives where they visit Lauer-Krauts  in Brighton, Colorado.  A friend and I made the trek to Brighton to try one of their krautburgers and they were delicious, but frankly, too far a drive when you have a craving.

This recipe was close to what we experienced and I decided to give it a try.  It was very good and I would love to try making them with either a mixture of fresh cabbage and sauerkraut or simply with sauerkraut.  Growing up in Iowa, Mom’s homemade sauerkraut was amazing and I now love all things kraut!

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RUNZA

Makes 10 Runzas

Dough:

1/4 oz packet of dry yeast
3 tablespoons sugar
4 large eggs
3 1/2 cups bread flour
12 tablespoons salted butter
2 teaspoons salt

Filling:

1 pound lean ground beef
salt and pepper to taste
1 tablespoons salted butter
1 Vidalia onion, diced
3 cloves garlic, minced
1/2 teaspoon thyme
1 teaspoon rosemary
1 tablespoon canola oil
1/2 head cabbage, chopped

  • To make the dough, combine 3/4 cup of very warm water, a pinch of sugar, and the yeast in a bowl. Let it sit until it blooms. If you’ve never done this before, pop yourself some popcorn and sit back and enjoy the show. You’ll know what I mean when the “blooming” begins. Okay, maybe it’s not that cool…
  • Add 3 of your eggs and whisk with your yeast mixture.  Add 2 cups of your flour to the liquid and mix well with a wooden spoon.  Add the butter, the sugar, the remaining flour and salt and mix well.
  • Knead the dough on a floured surface for about 5 minutes.  Place the dough ball in a buttered bowl and let sit for one hour at room temperature.  Transfer to the refrigerator and let sit for at least an hour.
  • Remove the dough and divide into 10 equal portions. Roll into separate balls and let sit covered while you make the filling.
  • Speaking of the filling, get your ground beef sizzlin’ on a skillet.  Season as desired with salt and pepper.  Cook until lightly browned, then remove the beef from the skillet with a spoon and place it in a bowl, leaving most of the grease behind.  Add your butter to the skillet and begin sizzlin’ your onion.  Cook until translucent, about 10 minutes or so.  Add your garlic, thyme and rosemary and cook for an additional 2-3 minutes.  Add this whole mixture to the bowl with the beef.
  • Next, using the moisture still in your skillet, get the pan nice and hot.  Add your cabbage and stir constantly until the cabbage is lightly browned and translucent-ish.  It may seem like a lot of cabbage at first, but it shrinks down substantially.  Add the cabbage to the beef mixture.
  • Flatten your balls of dough with a rolling pin.  Each dough saucer should be about 8 inches in diameter.  Place 1/3 to 1/2 cup of filling in the center of each dough-saucer and pull the edges together and pinch to enclose the filling in the dough.  To avoid a thickened dough-seal, I actually cut off the excess dough with cooking shears.  If you don’t do something like this, you’ll find a doughy center as you take your first chomp.
  • Preheat the oven to 375° while the runzas sit and rise for a bit.  Brush some of the egg (your remaining egg of the 4 you originally had) on the top of each runza to give it a nice browning while in the oven.  Cook the runzas on a greased baking sheet for about 25 minutes or until golden brown.

Recipe from Highheelsandgrills.com 

New Favorite

Broccoli Cheddar Soup

Cold winter nights mean hearty soups in my kitchen. Broccoli Cheddar Soup is always a favorite when dining out but I’ve rarely made it.  This is a great recipe that has become a family favorite.

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BROCCOLI CHEDDAR SOUP

1 tablespoon + 4 tablespoons unsalted butter, divided
1 small/medium sweet yellow onion, diced small
1 clove garlic, peeled and minced finely
1/4 cup all-purpose flour
2 cups low-sodium vegetable or chicken stock
2 cups fat-free half-and-half (I used regular half-and-half)
3 cups broccoli florets, diced into bite-size pieces
2 large carrots, trimmed, peeled, and finely chopped
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon smoked paprika or regular paprika, optional and to taste
1/2 teaspoon dry mustard powder, optional and to taste
pinch cayenne pepper, optional and to taste
8 ounces grated extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

  • In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté   over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
  • Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
  • In a large heavy-bottom pot, add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
  • Slowly add the vegetable stock, whisking constantly.
  • Slowly add the half-and-half, whisking constantly.
  • Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
  • While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
  • Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne.  Stir to combine.
  • Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
  • Optional: I used a Braun hand blender to blend the vegetables into a creamier consistency.
  • While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
  • Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave.

Recipe slightly adapted from Averiecooks.com  

New Favorite

OMG Scrambled Eggs…with Pesto, Bacon, Roasted Tomatoes & Peppers

OMG Scrambled Eggs were an experiment, a gamble that paid off.  ‘OMG’ was the first thought that came into my head when I took the first bite. Adding the coincidentally roasted fresh tomatoes and peppers was a fantastic addition.
I also made this recipe combining the tomatoes and peppers into the egg cups and loved them as well.
The recipe could be adapted easily to add more bacon, cheese, pesto or whatever floats your boat. Worth trying!  I may be dreaming of this tonight.

OMG SCRAMBLED EGGS

3 slices bacon, sliced into 1 inch pieces
1/4 cup chopped onion
1 bunch swiss chard (or kale) stemmed and chopped
1 dozen eggs, whisked
salt and pepper
2 tablespoons pesto
1/4 cup mozzarella cheese
roasted tomatoes and peppers (optional)
  • Sauté the bacon in a non-stick skillet until cooked about half way.
  • Add onions and cook through.  Drain most of the bacon fat off.
  • Add Swiss chard and cook until it wilts.
  • Add the eggs, salt and pepper, and pesto.
  • Stir the eggs often to assure they cook through.
  • Add cheese when eggs are about half way cooked.
Serve with warm roasted tomatoes and peppers.
MUFFIN EGG CUPS: Mix all ingredients together, including the chopped roasted tomatoes and peppers. Grease muffin tins and bake egg cups at 350 degrees for 12-15 minutes until done in the center and golden brown.
Family · Garden · Home · New Favorite · Vegan · Vegetarian

Roasted Tomato, Sausage and Pesto Sauce

Fall brings the bounty of tomatoes, basil and much more. Older daughter, Megan, told me about a roasted tomato and pesto sauce she made. I tweaked it a bit to serve my tastes. I love the idea of adding pesto to a rich, red tomato sauce. It was delicious and definitely a new recipe for my collection.

ROASTED TOMATO AND PESTO SAUCE

1 pound Italian sausage, cooked and drained
3 cups roasted tomatoes and peppers, cooled and blended (recipe below)
1/2 cup chopped onion
1 tablespoon olive oil
3-4 garlic cloves, diced
Cube of pesto (about 1/3 cup)
26.5 ounce can San Marzano tomatoes, chopped or blended
1 cup water
1 tablespoon fresh, chopped basil
1 pound cooked pasta (I used bow tie pasta) and 1 cup of pasta water
Parmesan Cheese (optional)

  • Core and slice tomatoes. Halve and remove seeds from peppers.
  • Arrange the tomatoes and peppers on a heavy cookie sheet (I line with parchment paper).  Drizzle with Avocado oil and sprinkle with sea salt or kosher salt.
  • Roast at 400 degrees until the edges of the vegetables start to char and are cooked through.
  • Blend the mixture to a smooth consistency.
  • Cook and drain the sausage. Drain and set aside.
  • Sauté onions in olive oil and when almost cooked through, add the garlic. Continue to salute until garlic is cooked through.
  • Add roasted tomatoes and peppers, pesto, San Marzano tomatoes, water, basil and sausage.
  • Heat thoroughly.
  • Add 1 cup of pasta water to sauce. Stir.  Add drained, cooked pasta, and stir to mix thoroughly.
  • Serve with Parmesan cheese.
Family Favorites · Garden · New Favorite · Vegan · Vegetarian

Fresh Corn and Tomatillo Salsa

My garden continues to produce plenty of tomatillos and when paired with fresh sweet corn, cilantro and seasonings, it makes a wonderful salsa. I’ve also used it to top my favorite Papusas from the Farmer’s Market. It wold also be wonderful paired with chicken or fish. A new favorite!

CORN AND TOMATILLO SALSA

4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
4 cups husked, chopped tomatillos
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 tablespoons fresh lime juice
2 tablespoons water
3 tablespoons fresh, chopped cilantro
tortilla chips

  • In a large skillet, combine the corn kernels and jalapeño peppers. Cook and stir for 10 minutes, until the jalapeños are soft.
  • Add the tomatillos, green pepper, onions, lime juice, water and coriander to the corn and jalapeño mixture. Bring to a boil. Reduce heat and simmer for 5 minutes.
  • Remove from heat. Cool. Stir in cilantro.
  • Cool salsa in the refrigerator until ready to eat.
  • Serve with tortilla chips

Recipe adapted from:  http://allrecipes.com/recipe/19686/corn-and-tomatillo-salsa/?internalSource=search%20result&referringContentType=search%20results

Family Favorites · Garden · Vegetarian

Zucchini Fritters

Zucchini and rabbits have a lot in common. They multiply…and multiply…and multiply.  My zucchini plant has done well this year, keeping my daughters and I supplied in plenty of zucchini for salads, pastas, breads and, one of my favorites, Zucchini Fritters.

I’ve made these for years but with the remodel, the recipe disappeared. I found this recipe online which sounded almost exactly like my tried and true recipe. It’s easy and delicious, a bit like latkes.

ZUCCHINI FRITTERS

4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
Vegetable oil
Sour cream, for serving (optional)

  • Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
  • Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  • Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.

  • Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
  • Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.

Recipe from Justataste.com 

Family Favorites · Garden · Gluten Free · New Traditions · Vegan · Vegetarian

Tomatillo Salsa Fresh from the Garden

Last year was the first time I ever planted tomatillos plants in my garden. While my tomatoes struggled last year, the tomatillos went crazy and they are even crazier this year given all of the summer rain in Colorado.

My first try at tomatillos salsa went the easy – route and it was delicious. I froze a few bags for winter enjoyment, too! I plan to branch out this year and try a few other recipes, too!

GREEN TOMATILLO SALSA

8 ounces (5-6 medium) tomatillos, husked and rinsed
1 jalapeno (or 2 serranos), stemmed
5-6 sprigs fresh cilantro (thick stemmed removed), roughly chopped
1/4 cup water
1/4 cup finely chopped onion
salt to taste

  • Chop the tomatillos and the jalapeño.
  • In a blender or food processor, combine the tomatillos, jalapeño, cilantro and 1/4 cup water. Process to puree, then scrape into a serving dish.
  • Stir in the chopped onion and salt.
Vegan · Vegetarian

Roasted Kohlrabi and Beets…Really!

This is the first year that I have participated in Grant Farms Community Supported Agriculture (CSA).  My older daughter, Megan, and I decided to try it this year and we’ve enjoyed the fruit and vegetable surprises each week.

Kohlrabi was not a new vegetable to me but I haven’t had it since I lived at home on the farm.  My Mother would slice it and eat it raw with salt. It reminds me of a very crisp, slightly sweet, potato. However, I wanted to try something different and decided to roast it with a few red and gold beets, also in my CSA delivery.

The leftovers were equally good served chilled.  Is this my favorite vegetable recipe? No, but I’m always up for a new adventure and I enjoyed it.

ROASTED KOHLRABI AND BEETS

3 medium to large Kohlrabi, peeled and chopped
5-6 medium beets, peeled and chopped
1 large onion, chopped
1 large clove of garlic, minced
1/4 cup olive oil
1 tablespoon Kosher or Sea Salt
black pepper to taste

  • Preheat oven to 400 degrees Fahrenheit
  • Line large baking sheet with parchment paper or generously grease with olive oil.
  • Place chopped vegetables on baking sheet.  Drizzle with oil, add salt and pepper. Toss to coat evenly.
  • Bake for 30 minutes. Remove from oven and stir vegetables.  Bake another 45 minutes under tender.
New Favorite

Zuppa Toscana…Copycat of Olive Garden recipe

My daughter, Megan, told me this was a great recipe.  As mentioned in my Roasted Fennel post of last Friday, we garnished the soup with bits of the fennel and loved it. From now on, it will be a traditional side served with the soup, and a slice of hearty Italian bread.

The original recipe called for heavy cream, but we liked the soup without the cream and without the extra fat. Next time I would add chopped carrots and celery.

ZUPPA TOSCANA…COPYCAT OF OLIVE GARDEN RECIPE

1 lb. Italian sausage
2 large russet baking potatoes, peeled and diced
1 large onion, chopped
1/4 cup bacon, chopped (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream (I omitted)

  • Chop or slice uncooked sausage into small pieces.
  • Brown sausage in your soup pot.
  • Add chicken broth and water to pot and stir.
  • Place onions, potatoes, and garlic in the pot.
  • Cook on medium heat until potatoes are done.
  • Add bacon.
  • Salt and pepper to taste.
  • Simmer for another 10 minutes.
  • Turn to low heat.
  • Add cream (optional) and heat.
  • Tear pieces of kale into bowl and pour steaming soup over the top.

Recipe slightly adapted from Food.com

Gluten Free · New Favorite · Skinny · Vegan · Vegetarian

Sweet Potato and Cauliflower Soup…surprisingly delicious!

Sweet Potato and Cauliflower Soup, with only 5 ingredients, sounded too easy to be good. I was wrong.

It was full of flavor and, depending on your taste buds, could be enhanced with additional vegetables and spices. I think I will add a bit of curry next time.

What would you add?

 SWEET POTATO AND CAULIFLOWER SOUP

1 head cauliflower
3 sweet potatoes
1 sweet onion
Olive oil
2 cloves garlic
7 cups water
Salt and pepper

  • Preheat oven to 400F.
  • Cut up cauliflower and lay out on a cookie sheet, drizzle with oil, and bake for 25 minutes.
  • In a large pot bring water, sweet potato, onion and garlic to boil.  Cook until sweet potatoes are tender.
  • Remove half of soup and puree in food processor.  Return to soup pot.
  • Garnish with green onion, salt and pepper, parsley.

Recipe adapted from Living Paleo Cuisine