Tag Archives: recipe

Creamed Kale

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If you like creamed spinach, you’ll love creamed kale!  Here’s what you will need to make this simple dish.

Ingredients:

10-12oz kale cleaned and chopped
2 tablespoons butter
2 garlic cloves minced
1/4 cup diced onion
3/4 cup cream
1 teaspoon lemon juice
¼ cup grated parmesan cheese
nutmeg
salt/pepper

Clean and remove the stems on the kale and chop.  Mix cream and lemon juice an set aside

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Place kale in a large sauce pan to cook off the water and wilt.

Once wilted, remove from pan and saute onions and garlic in butter till soft. Add kale back to the pan and add cream mixture, add cheese, salt/pepper and a pinch of nutmeg.  Stir to blend well.

 

Enjoy!

 

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Chicken Gorky

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Here is a great recipe that certainly has it’s Russian roots.  Using very simple ingredients and a little over an hour of your time, you can have a wonderful dish that people will rave over. Here’s what you’re going to need:

Ingredients

  • 2-3 boneless, skinless chicken breasts
  • 1/4 cup chopped onions
  • 1 large clove of garlic
  • 2 tablespoons tomato paste
  • 3/4 cup chicken broth
  • 1 tablespoon flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 tablespoons feta cheese
  • 1 1/2 cups sour cream
  • 2-3 oz Vodka

I start by cleaning my chicken and removing any leftover pieces of skin and cut the breasts into two pieces.

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Brown the chicken in the olive oil and butter with the onions. While the chicken and onions are browning, heat 2-3 oz of Vodka. (a easy way to heat your vodka is to pour your vodka in a smaller glass and place inside some very hot water)

Once chicken is browned add the garlic, salt and pepper and sauté for 1 minute then pour in your heated garlic.  If you can catch the flame and get your Vodka to flambé -even better.  Cook for an additional minute.

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Remove chicken from the pan and dredge it in flour and set aside. Add the tomato paste and chicken broth to the pan with the onions and mix well.  Slowly add in the sour cream and feta cheese and bring to a boil, stirring constantly to prevent burning.

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Add your chicken back to the pan and slowly simmer for 20 minutes.

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Place your chicken into a casserole dish and pour the sauce over the chicken and bake in a preheated 350 degree oven for 20 minutes until the top is brown.  Once the chicken is finished cooking, I like to add a teaspoon of fresh or dried dill over the chicken to add an additional layer of flavor.

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I usually serve the chicken over pasta, but it will also work really will over rice.

The dish shows the Corningware Spice of Life “Le Marjolaine” casserole dish with the Corningware casserole trivet.

If you’ve tried this recipe, I’d love to hear your feedback.

Enjoy!

 

 

 

 

Jeff’s Slow Cooker Hungarian Mushroom Soup

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Boy this soup is GOOD!  It only uses a few ingredients and just takes a couple hours to simmer. If you like mushrooms with a bite of paprika, this soup is must try.  This is my version and here’s how you make it:

  • Ingredients
  • 1 tablespoon extra virgin olive oil
  • 5 tablespoons butter
  • 2 cloves of minced garlic
  • 1 large onion diced
  • 12oz mushrooms chopped (your choice- I used white button mushrooms)
  • 2 teaspoons dried dill or 4 teaspoons fresh dill
  • 1/4 cup Madeira wine or Sherry (optional)
  • 2 tablespoons Paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons flour
  • 1 cup whole milk
  • 2 cups broth (chicken, beef or vegetable)
  • 1 tablespoon soy sauce
  • 1/2 cup sour cream
  • Garnish
  • Parsley
  • Sour Cream

Chop up your onions and garlic.  I was able to use my new Gemco Spice of Life chopper and it actually worked pretty well.  It makes a good dice and no tears from the onions- can’t beat that.

Gemco Spice of Life Chopper

Dice up your mushrooms.  Once again… Gemco chopper to the rescue.

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Next add 1 tablespoon olive oil and 2 tablespoons of butter to a medium pan and sauté the onions till they start to turn a golden color.  Then add your garlic and sauté for another 2 minutes till fragrant.  Add your mushrooms and sauté for additional 3 minutes and then add in 1/4 cup of Maderia wine or Sherry and reduce another 2-3 minutes.  (This is optional, but it adds a great earthy flavor)

Once reduced add the paprika, dill, salt, pepper and you’ll have something looking similar to this. Remove from heat and set aside.

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If you have slow cooker that is stovetop friendly, or if you’re unsure use another pan to make the roux.  Melt the remaining butter with 2 tablespoons of flour until smooth and beginning to brown.  Cook it low and slow which will take a few minutes to turn brown.  Be careful not to burn it.

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Now add soy sauce, milk and the broth and mix till smooth.  Add the mushroom mixture and continue blending while bringing to a slow boil.

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Move to your slow cooker and cook on low for 2-4 hours on simmer.  Be sure to simmer it. You don’t want a rapid boil, just a slow simmer with just a few bubbles coming up.  (This is why I like using slow cookers as you can control the tempature- see my previous post on Slow Cookers vs. Crockpots) Mix occasionally.

It should start turning darker and begin to look like this.  The smell will be amazing, but we’re not done yet.

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Next, turn off the heat and stir in the sour cream and mix until blended. Adjust any seasonings you may desire.    Serve with chopped parsley and additional sour cream.

If you’ve made this, I’d love to hear your feedback.

Enjoy!

Jeff- The Thrift Store Collector