Tag Archives: garlic

Dinner Last Night

29 Jan

Leeks and Sausage Shepherd’s Pie from The 150 Best Slow Cooker Recipes by Judith Finlayson

1 pound pork breakfast sausage  (I used garlic venision sausage)
1 Tbsp. butter
6 large leeks, white part only, cleaned and cut into 2 inch lengths
2 cloves garlic, minced
1/4 tsp. ground nutmeg
pinch of cayenne pepper
1/2 tsp each salt and pepper
1/4 cup all-purpose flour
1 cup chicken stock
1 cup whipping cream
1/4 cup freshly grated or bottled horseradish
4 cups mashed potatoes, seasoned with 1 tbsp. butter, 1/2 tsp salt and 1/4 tsp pepper

1. brown the sausage, cooking throughly.  drain (keeping 1tbsp of fat) and set aside.

2. In large fry pan at medium heat, warm oil and melt butter.  When melted, add leeks and cook until they begin to soften.  Add garlic, nutmeg, cayenne, salt and pepper and cook, stirring for 1 minute. Add flour and cook for 1 minute. Add chicken stock and cream and cook until mixture thickens.  Stir in horseradish.

3. Arrange sausage on bottom of slow cooker.  Pour leek mixture over and top with mashed potates.  Cover and cook on HIGH for 3 to 4 hours, until bubbling and heated through.  (Judith warns not to cook for longer on Low, as the cream may curdle.)

This is a spicey, rich dish.  You can increase the chicken stock to 1 1/2 cup and reduce the cream to 1/2 cup.

Serves at least 6.

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Dinner Last Night

29 Jan
Cauliflower Cheese Soup with special ingredients from Sweet Land:  potatoes, garlic, onion, carrots and kale…and a little homemade herb bread on the side.  Yum!  Yum!

Dinner Last Night

5 Jan

New Year’s dinner included prime rib from High Point, steamed kale which was then sautéed in a bit of olive oil and roasted garlic, your mashed potatoes with mashed celeraic (run through a food mill for texture and it was great), squash soup, and your raspberries from last summer sandwiched between two layers of chocolate cake which was crumbly enough to make the frosting work miserable, but it was a cream cheese frosting.

Dinner Last Night

21 Dec

Butternut Squash Pierogies

Feeds four

Can be made vegan

Prep Time: About 1 hour, 15 minutes

Cook Time: About 30 minutes

Dough

INGREDIENTS

– 1 cup whole wheat flour

– 1 cup all-purpose flour

– 1/3 cup water (plus more, as needed)

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1 tbsp white vinegar

Filling

– One medium Sweetland butternut squash, baked, peeled, and pureed

– 1 large clove Sweetland garlic, minced and sauteed

– 1/4 tsp salt

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley

Sautee with

– Butter or olive oil

– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)

– Fresh Sweetland thyme

Serve with

– Sauerkraut (optional)

– Sour Cream (optional)

Directions

1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.

2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.

3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.

4. Wrap dough in a damp towel and let rest for at least 30 mins.

5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.

6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.

7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.

8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.

Butternut Squash Pierogies

Feeds four

Can be made vegan

Prep Time: About 1 hour, 15 minutes

Cook Time: About 30 minutes

Dough

INGREDIENTS

– 1 cup whole wheat flour

– 1 cup all-purpose flour

– 1/3 cup water (plus more, as needed)

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1 tbsp white vinegar

Filling

– One medium Sweetland butternut squash, baked, peeled, and pureed

– 1 large clove Sweetland garlic, minced and sauteed

– 1/4 tsp salt

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley

Sautee with

– Butter or olive oil

– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)

– Fresh Sweetland thyme

Serve with

– Sauerkraut (optional)

– Sour Cream (optional)

Directions

1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.

2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.

3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.

4. Wrap dough in a damp towel and let rest for at least 30 mins.

5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.

6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.

7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.

8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.

Dinner Last Night

16 Dec

Dinner last night!

I made the garlic soup recipe up after eating it at Iruna, a restaurant that no longer exists on Harvard Square in Cambridge, MA. The second recipe I made up last night to use up the rest of the veggies for tonight’s pick up.

I’m fighting a cold that won’t go away, so I had:

Garlic soup:

2 tbls butter

2 large garlic cloves (from your elephant garlic), pressed or chopped fine

1 or 2 shallots, crushed or pressed

The white of one leek, well chopped

2 cups chicken broth

salt

white pepper

Sauté the garlic and shallots gently in the butter on fairly low heat for about 2 minutes. You want to just soften it. Add a smidge of olive oil if you worry about the butter burning. Add the chicken broth, stir,  raise the heat to simmer it gently for another 2 minutes, and then add the bread crumbs and seasoning to taste. This soup is delicious, warming, and will load your system with germ fighting garlic.

And then I had:

Hamburger/Veggie Scramble on Nan

1 tbls oil

1 or 2 leeks, sliced (substitute 1/4 onion chopped fine if you don’t have a leek)

1 or 2 baby bok choi, well chopped

1 lb hamburger

1 can of whole tomatoes (1 pint if you canned them)

Greek seasoning: garlic powder, oregano, mint, basil — as much as you like

salt, paprika if you want

Slices of Nan bread (you can buy them a the Co-op but I made mine), or pita

Use a non stick pan and heat the oil, adding the leeks (onion), garlic if you prefer to  use fresh, and baby bok choi. Sauté for 3 or 4 minutes until soft, then add the hamburger. I use low fat grass fed hamburger, so I don’t need to drain the fat. If you do, drain it when the hamburger is browned. Then cut up and add  the canned tomatoes and add its juice, then add the seasoning to taste.

Spread the mixture on the bread and enjoy.

Dinner Last Night

15 Dec

Since you asked 🙂

We had leek, chard, and garlic sauteed in olive oil on linguini, with mashed butternut squash (baked two days before) on the side. We followed with some crackers.

YUM. I am increasingly a chard fan–of course it helped a lot to have delightful leeks and garlic with it!

Amy

Dinner Last Night

14 Dec

Last night for dinner we ate:

Deviled eggs with thyme, onions, and garlic

steamed kale

roasted  beets and potatoes with rosemary