Recipes

[momtochloe]

So now we find ourselves in November.  Actually I have to keep checking the calendar to confirm that as it is very warm for this time of year but yep it's definitely November . . . 

Ok recipe friends, start doing those stretches and knee bends to prepare for the culinary sprint to the holidays.  So many dishes to think about, shop and prepare so let's get a head start on making our lists.  Thank you to our friend @house_cat  for starting us off with one my all time favorites!:

Okay, this is super simple and I hope it qualifies as a recipe.  One of my DH's favorite things is Italian sausage with peppers, baked inside crescent rolls.

I cook the sausage and peppers first on the stovetop, then wrap them in the crescent rolls and bake.

Next ingredient: your favorite dried spice(s)

[sabatini]

Do caraway seeds count as a dried spice, I hope?

This is really delish, One of those 'set it and forget it' recipes. Perfect for a Fall supper! I promise that you'll love the kraut this way.

Bratwurst and Sauerkraut, or 'Brats & Kraut'

* 1 can of sauerkraut, soup can size
* 1/2 of a large head of cabbage, shredded; you want more cabbage than kraut
* 1 medium onion, diced
* 3 or 4 slices of bacon cut into pieces, and partially fried, not crispy
* 1/2 T caraway seeds, up to a full T

* 1 package of bratwurst sausages

Drain the sauerkraut, reserving the juice

Mix well and place in ovenproof pot that has a lid:

sauerkraut, shredded cabbage, onion, bacon, and caraway seeds

Place the sausages on top, and drizzle the reserved sauerkraut juice & some bacon grease over all.

Cover tightly, and bake in low oven, 320 deg F, for 2 1/2 hours.

Yummy served with rye bread and mustard!

Next Ingredient: couscous

[Zhills]

I have cooked and eaten couscous but not really a recipe.  It comes in flavored packages.  Just cook with broth and use instead of rice or potatoes as your starch for a meal.  It is a great 'gluten free' alternative!

Also comes plain.  This is the one I used.  Tasty!

Net ingredient:  Carrots

[sabatini]

Coleslaw is like meatloaf and potato salad. Everyone has their own way of making it.

Coleslaw

Ingredients:

1 cup mayo

1/3 cup sugar

1/4 cup white vinegar

1 Tbsp. yellow mustard (I use almost 2 Tbsp.)

celery salt to taste

1/2 medium head cabbage, finely shredded + 1 shredded carrot

OR 1 bag coleslaw mix

Directions:

Mix mayo, sugar, vinegar and mustard together until sugar is dissolved. Lightly dust with celery salt & taste. Not too much!

Place shredded cabbage & carrot in large bowl & toss.

Pour enough dressing over all until fairly well coated and toss together. Cover and chill.

Next Ingredient:  ground chicken or turkey

[PA Mom-mom]

---

@Zhills wrote:

I have cooked and eaten couscous but not really a recipe.  It comes in flavored packages.  Just cook with broth and use instead of rice or potatoes as your starch for a meal.  It is a great 'gluten free' alternative!

Also comes plain.  This is the one I used.  Tasty!

Net ingredient:  Carrots

---

@Zhills  Isn't couscous a tiny pasta? It's made of wheat, isn't it?

Next Ingredient:  ground chicken or turkey

[sabatini]

Hi @PA Mom-mom. I'm not @Zhills, but did post 'couscous' as the next ingredient.

Yes, couscous is a type of pasta, though it's better for you than either rice or typical pasta.

I like to use pearl couscous as well as the small type.

[sabatini]

I don't seem to be very successful when choosing the next ingredient!

It was:

Next Ingredient:  ground chicken or turkey ground chicken or turkey

Let's change to:

Next Ingredient:  apples

[alliswell]

Easy Apple Strudel*:

*from Stress Baking dot com.

INGREDIENTS

• 1 sheet puff pastry
• 2 cups apple, sliced thinly (3-5 apples, depending on size)
• Juice of one lemon
• ⅓ cup golden raisins, optional
• ¼ cup almonds, sliced or slivered
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of ground nutmeg
• ½ tablespoon all-purpose flour
• 1 egg
• Raw sugar or sparking sugar, garnish
• Vanilla ice cream, optional for serving, but highly recommended

INSTRUCTIONS

• Set out puff pastry sheet to thaw – you want it to still be cold, but no longer frozen.
  1 sheet puff pastry
• Preheat oven to 400° F. Prepare a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large bowl, squeeze the juice of one lemon (making sure to remove any seeds).
  Juice of one lemon
• Peel and thinly slice your apples (or dice the apples), placing them in the bowl of lemon juice and coating thoroughly as you add them to the bowl.
  2 cups apple
• In a small bowl, whisk to combine almonds, sugar, cinnamon, and nutmeg (and golden raisins, if adding).
  ⅓ cup golden raisins |¼ cup almonds |2 tablespoons granulated sugar |1 teaspoon ground cinnamon |Pinch of ground nutmeg
• Add dry mixture to bowl of apple filling and gently toss (and/or stir) to coat. Add flour and stir to coat. If you feel that your filling is too liquidy, drain a bit of the liquid.
  ½ tablespoon all-purpose flour
• Roll out pastry onto a large sheet of parchment paper or a large pastry mat in a rectangle (up to 11"x17"). Using a paring knife, lightly score the pastry into three columns.
• You want the middle to be wider than the outer thirds. Cut even slits on each outer column – as many as you want. The more you have, the longer it's going to take you to wrap.
• Pour your strudel filling down the center of the pastry and fold the center section of the pastry over at the top and bottom. Now start wrapping the center by pulling alternating slits of pastry from each side and pressing the ends into the pastry on the opposite side, pressing gently on the ends to connect to the base of the dough. Make sure you're not leaving big holes across the top!
• Carefully transfer the pastry to your prepared baking sheet.
• Brush the top of the folded pastry with an egg wash* and then sprinkle raw sugar (or sparkling sugar) on top. You could also add some delicately placed almond slices on top if you wanted.
  1 egg |Raw sugar or sparking sugar
• Bake for 25-30 minutes, or until top is golden brown.
• Remove from oven, let cool on baking sheet for a few minutes, then transfer to a wire rack to cool before slicing into it.
• Enjoy warm with a scoop of vanilla ice cream!
  Vanilla ice cream

NOTES

• Egg wash: Can’t have eggs? Brush a little melted butter on top instead.
• Storage: You can store it, covered with foil or plastic wrap, at room temperature for up to 2 days. You can also store it in an airtight container in the fridge for an additional 2-3 days. Try to keep it stored on the bottom shelf where it’s the coldest – baked strudel gets soggy as time goes on.
• Reheating: Preheat your oven to 200°F, place the strudel on a baking sheet and bake for about 15 minutes. You can also reheat it in the microwave for about 30 seconds, but the oven is going to give you a much better result!
• Freezing: You’ll do everything right up to the point where you would typically do the egg wash, and instead you’ll wrap it in a layer of parchment paper and place it in a freezer-safe bag or container and stick it in the freezer. When you’re ready to bake it, let it defrost in the fridge overnight or for 1 hour at room temperature – it may need even less time if your kitchen is particularly warm.

NEXT INGREDIENT:  LEMONS

[house_cat]

@sabatini 

I don't think there's any problem with the ingredients you've chosen. I've had the same experience many times. It seems like there are just some "recipe drought" days when none of us are posting.  

Next ingredient: lemons

[walker]

@sabatini ...I agree with @house_cat ... I feel the same way....hard to think of different ingredients too.  I guess that is why sometimes we let it go to "Poster's Choice".

But, as your sign off says.....let's keep..."muddling through"......

Garlic and LEMON Roasted Chicken

2 LEMONS, halved

2 tablespoons butter, melted

1 tablespoon minced garlic

1/4 teaspoon salt

1/8 teaspoon pepper

1 whole frying chicken (3-3 1/2 lbs.)

Preheat oven to 375 degrees.  Squeeze 1 LEMON to yield 1/4 cup of juice; set aside the 2 lemon halves along with other sliced LEMON.

In small bowl, combine LEMON juice and all remaining ingredients except chicken; mix well.  Rinse chicken inside and out with cold water; drain.  Pat dry with paper towels.
Brush lemon mixture over chicken skin and inside cavity.  Place chicken, breast side up, on rack in shallow roasting pan.  Place reserved LEMON halves inside chicken cavity.

Bake at 375 for 1 1/4 to 1 1/2 hours.  Chicken is done when drumstick moves easily and juices run clear.  Let stand 5-10 minutes before serving. 

NEXT INGREDIENT ..... WHITE WINE