Transylvanian Casserole

Transylvania is a province on the Hungarian-Romania border that has changed hands several times between countries. It is also the locale for the legend of Count Dracula. From there comes this most interesting casserole gleaned from many Internet recipes, all different.

INGREDIENTS

½    cup Arborio rice
2     tablespoons olive oil, divided
2     medium onions, chopped
1     teaspoon paprika
1     pound lean pork, diced to ½ inch
1     can (16 ounces) sauerkraut, slightly rinsed, drained
½    pound smoked sausage, sliced into thin coins
3     hard-boiled eggs, sliced
½    cup sour cream

 METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 3-4 quart covered baking dish. Boil the rice in slightly salted water, drain and set aside. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat and add the onions. Cook them for 5 to 6 minutes until translucent, remove from the heat and sprinkle with the paprika, mixing it in.  Set aside in a small bowl.

 

Add another tablespoon of olive oil to the skillet and return to the heat. Add the diced pork, stir well and cook for 20 minutes or until the pork is cooked through. Set aside.

Spread 1/3 of the sauerkraut in the bottom of the baking dish. Cover with half of the rice, half of the onions and half of the meat. Add slices of sausage and hard-boiled eggs. Create another identical layer and finish with the last third of the sauerkraut. Spread the sour cream over the top of the dish.

 

Cover and bake for 20 minutes. Uncover and bake for 35 to 40 minutes until all the liquid has been absorbed and the sour cream has lightly browned. Allow it to cool slightly and serve. Will make about 4-6 servings.

Tamale Pie

Even though it uses many ingredients that are also found in Mexican dishes, this is not from Mexican cuisine, but from American kitchens.

INGREDIENTS
½   cup cornmeal *
1 ½  cups water *
1    tablespoon olive oil
1    medium onion, chopped
1    small green bell pepper, seeded, diced
2    cloves garlic, minced
2    cups ground beef
1 ½ cups corn kernels
1    cup green or red salsa
1    can (7 ounces) sliced black olives
1    can (15 ounces) diced tomatoes
1    can (7 ounces) tomato sauce
½   cup shredded sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of a 3-4 quart covered casserole dish. In a medium bowl, combine the corn meal and water and set aside for at least 20 minutes. In a large skillet over medium-high heat, add the olive oil and the chopped onions. Cook for 3 to 4 minutes, stirring occasionally, and add the bell pepper. Cook for 3 to 4 minutes and add the garlic and ground beef. Cook, stirring and breaking up lumps of ground beef, for 5 to 6 minutes until the beef is all browned.

Cook for 2 minutes, lower the heat to low and add the corn, salsa, olives, tomatoes and tomato sauce, mixing each ingredient as you add it. Add the pre-soaked corn meal with any residual water and mix thoroughly. Pour the pie into the casserole dish, cover and bake for 25 to 30 minutes, until cooked through and the liquid has been absorbed. Remove from the oven, sprinkle the cheese over the top and bring to the table.

*NOTE: This recipe will serve at least six people, but if you have a large enough baking dish (5 to 6 quarts) and want to stretch the recipe to serve 8 to 10, just increase the corn meal to ¾  cups and the water to 2 ¼ cups or even further with 1 cup of corn meal and 3 cups of water. The cooking time may also increase until all the liquid is absorbed.

Southwestern Salad

INGREDIENTS
1    tablespoon olive oil
2    cups ½ inch diced chicken, thigh or breast
½   cup red or green salsa or taco sauce
1    head romaine lettuce or similar
1    can (15 ounces) red kidney beans, drained, rinsed
1    can (15 ounces) black beans, drained, rinsed
2    cups corn kernels, fresh or frozen and thawed
1    medium onion, white or purple, chopped
1    avocado, peeled and diced to ½ inch
½   cup chopped, fresh cilantro leaves
½   cup shredded cheddar cheese

METHOD
In a medium skillet, heat the olive oil over medium heat and add the chicken. Cook the chicken, stirring, for 4 to 5 minutes until browned on all sides and add the salsa. Continue to cook for 6 to 7 minutes, stirring occasionally, until the chicken is thoroughly done. Remove from the heat and set aside.

Remove the outer leaves of the romaine and wash. Cut the bottom white part off the leaves and chop to bite-sized pieces until you have 4 to 5 cups of lettuce pieces. Add this to the salad bowl. Add the beans, corn, onion, avocado, cilantro and cheese, mixing each in as they are added. Add the chicken and remaining sauce from the pan to the salad and mix well.

Serve right away or refrigerate for a few hours and serve cold. This is a fairly filling salad and should serve 6 to 8. Serve with or without dressing and garnish. Dressing can be a mix of salsa and sour cream or yogurt. Garnish with shredded cheddar cheese.

Berry Cobbler

This is the other cobbler wherein the dough surrounds the fruit as it rises. You must go and buy two packages of fresh blackberries and make this now, before blackberries are out of season and you will have to wait a whole year to enjoy it. Trust me – it’s that good and it is that easy to make.

INGREDIENTS

 6    tablespoons butter, melted
1 ¼  cup all-purpose flour
¾   cup sugar
2    teaspoons baking powder
1    cup low fat (2%) milk
3-4    cups fresh blackberries (2 packages)

METHOD

Preheat the oven to 325 F. Pour the melted butter into a 3-4 quart baking dish. In a medium bowl, mix the flour, sugar and baking powder. Add the milk and whisk to a smooth batter. Pour the batter into the baking dish, into the melted butter. Arrange the fruit on top of the batter, evenly spread. Bake for 25 minutes and see if it is golden brown. If not, bake for 5 minutes before checking again. Do not let the cobbler get too done. Remove and cool on a wire rack.

NOTE: If blackberries are out of season, find some other fruit to use; even canned cherries are good or canned peaches or apricots. Or mix two types of fruit for fun. Always use slices or slice the fruit yourself and always drain canned fruit before placing it into the dough

Fresh Plum Cobbler

This is one way of making cobbler wherein you put the bread portion on top of the fruit before baking. The other method is to put the fruit on top of the bread portion and as it cooks the bread rises and surrounds the fruit. That will be done herein as soon as I finish this cobbler. By the way, this would probably work well with peaches, apricots, nectarines and other similar fruit.

INGREDIENTS

½   cup sugar
3    tablespoons cornstarch
½   teaspoon ground cinnamon
1     tablespoon lemon juice
4     cups sliced, fresh, unpeeled plums
½    cup dry white table wine
 
1     cup all-purpose flour
1     tablespoon sugar
2     teaspoons baking powder
½    teaspoon salt
3     tablespoons butter or butter substitute
½    cup milk

METHOD

Preheat oven to 400 F. In a 2 quart sauce pan over medium heat, mix the sugar, cornstarch, cinnamon and lemon juice with the plums, stirring. Add the table wine and cook for 3 to 4 minutes until the sauce begins to thicken. Pour into an ungreased 2 quart casserole or baking dish.

In a medium mixing bowl, combine the flour, sugar, baking powder and salt. Cut the butter into this mixture until the particles are like small crumbs. Add the milk and stir to create a soft dough. Drop this by spoonfuls onto the top of the plum mixture until it is all used. Bake uncovered for 25 to 30 minutes until the topping is golden brown. Remove and cool to warm and serve with a topping of whipped cream.

Moroccan Lentil Soup

INGREDIENTS
2    tablespoons olive oil
1    cup chopped white onion
1    cup chopped carrots
3    cloves garlic, minced
½   teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon ground turmeric
1    pinch cinnamon
3    cups low sodium chicken or vegetable broth
1    cup water
1    cup dry lentils
1 ½ cups chopped cauliflower
1    can (14 ounces) diced tomatoes with juice
2    cups chopped spinach or 5 ounces frozen, thawed
2    tablespoons dried cilantro
1    tablespoon lemon juice or ½ prepared lemon, chopped

METHOD

Heat the olive oil in a large sauce pan over medium heat and add the onions and carrots. Cook the vegetables, stirring, for 10 minutes or until the carrots are softened. Add the garlic and cook for 1 minute. Add the spices and continue to cook for 1 minute until they become fragrant.

Add the broth, water, and lentils. Bring to a boil, reduce the heat to a simmer, cover and cook until the lentils are tender but not mushy, about 45 to 55 minutes.

Add the cauliflower, tomatoes, spinach, cilantro and lemon and continue to cook until the spinach is wilted and soft, about 4 to 5 minutes. Remove from the heat and serve with crusty bread and a green salad for dinner for 4 or as a soup for 6 to 8

Eggplant Tomato Stacks

As you can tell by the picture, I cooked these a bit too much. Golden brown - not dark brown, please. However, they still were delicious. If fact, I get hungry just looking at the photo. Have to make some more…

INGREDIENTS
1    medium globe eggplant
¼   cup Kosher salt
3    tablespoons olive oil
¼   cup all-purpose flour
2    beefsteak tomatoes, 3 inches round
8    round slices Provolone cheese

METHOD

Slice the eggplant into eight ½ inch slices, discarding the end cuts. Toss the eggplant with the Kosher salt in a large bowl being sure that each slice receives a good coating. Place the eggplant slices into a colander and set it somewhere drainage will not harm anything. Leave the eggplant for at least 2 hours.

Rinse each eggplant slice and dry with paper towels. In a large skillet over medium-high heat, add the olive oil. Place the flour into a medium bowl and dredge each eggplant slice on both sides, knocking off any excess. Fry the slices, turning once, until they are a golden brown on both sides. Remove onto paper towels to drain.

Preheat the oven to 325 F and line a baking sheet with aluminum foil. Slice the tomatoes into 8 slices, all about ¼ inch thick, discarding (or eating) the outer slices Build the four stacks by starting with the four largest slices of eggplant and placing them of the foil-covered baking dish. Add a tomato slice to each, then a slice of cheese. Add another slice of eggplant, tomato and cheese and bake for about 20 minutes until the cheese is well melted. Change the oven to broil and broil the stacks until the top layer of cheese is golden brown. Remove from the oven and allow them to cool slightly before eating.

Options:  add a leaf of fresh basil on each tomato slice or sprinkle with a little dried basil. Or, brush the bottom eggplant slices with some good Balsamic vinegar.

Cassoulet

INGREDIENTS
BEANS
2    cups dry white, navy or great northern beans
3    cups chicken broth
3    cups water

VEGETABLES
1    slice thick cut bacon, diced to ½ inch
1    medium onion, diced small (1 cup)
2    ribs celery, diced small (1 cup)
2    medium carrots, diced small (1/2+ cup)
4    cloves garlic, minced
2    cups dry white table wine
2    tablespoons tomato paste

SPICES
½   teaspoon fresh ground pepper
1    tablespoon dried rosemary
1    tablespoon dried thyme
2    tablespoons dried parsley leaves
2    bay leaves

MEAT
2    tablespoons olive oil
8    ounces pork loin, cut to ½            inch cubes
2    chicken thighs, skinless, boneless cut to ½  inch cubes
8    ounces kielbasa or polish sausage, sliced to ½ inch coins

TOMATOES
1    can (15 ounces) diced tomatoes

METHOD

Place the beans into a large sauce pan and add the broth and water. Bring to a boil and reduce the heat to a simmer and cook for 1 hour or until the beans are softened.  Alternatively, soak the beans overnight in the broth and water and then cook for 20 minutes. In a large skillet, brown the bacon until crisp. Remove the bacon to the saucepan with the beans and remove all but 1 tablespoon of the fat from the skillet (pour into the garbage, not down the drain.)

Add the onion, celery, carrot and garlic to the skillet and cook, stirring, for 5 to 6 minutes. Add the wine and tomato paste. Add all the spices and the bay leaves, combine, cook for 5 to 6 minutes and pour into the beans.

Preheat the oven to 350 F. In a large skillet, heat the olive oil over medium-high heat and brown each of the meats (pork, chicken and sausage) individually about 5 to 6 minutes, removing each when browned to the sauce pan with the beans. Add the tomatoes to the pan and mix, then place into an oven-proof casserole dish, preferably pottery. Bake covered for 40 to 60 minutes until the beans are tender. Remove the bay leaves and serve.

Bean and Cabbage Soup

INGREDIENTS
1    tablespoons olive oil
2    slices bacon, chopped to ½ inch
1    medium white onion, finely chopped
3    cloves garlic, minced
3    cups of low fat chicken or vegetable broth
1    tablespoon dried rosemary
1    teaspoon fennel seed
2    bay leaves
2    cans (14 ounces) Cannellini beans, rinsed, drained
2    cups chopped cabbage leaves
½   teaspoon salt
2    tablespoons sour cream or plain yogurt
1    tablespoon butter

METHOD

In a large sauce pan over medium heat, add the olive oil and fry the bacon until well crisped. Add the onion and garlic and cook until soft, about 4 to 5 minutes. Add the broth to the sauce pan and scrape up any brown bits from the bottom of the pan. In a grinder, grind the rosemary and fennel seed to a powder and add to the sauce pan.

Add the bay leaves and the drained beans. Stir well and bring to a boil. Reduce the heat to medium-low, cover and simmer for about 20 minutes. Remove the bay leaves, add the cabbage and stir it in. Return to a boil, lower heat to a simmer and cook for a further 10 to 12 minutes until the cabbage leaves are very soft. Add the salt, sour cream and butter and cook until well absorbed. Serve immediately.

Pork Vegetable Soup

INGREDIENTS
2    tablespoons olive oil
½   pound pork loin, cut into ¼ inch cubes
3    cups low sodium chicken or vegetable broth
2    medium carrots, sliced crosswise ¼ inch thick (1 cup +)
2    stalks celery, diced (1 cup+)
1    can (15 ounces) diced  tomatoes with juice
1    medium white onion or leeks, coarsely chopped (1 cup)
1    medium Yukon or golden potatoes, diced to ½ inch
1    can (15 ounces) Cannellini beans, rinsed, drained.
½   teaspoon salt
1    tablespoon dried parsley flakes
1    teaspoon dried sage
2    teaspoons dried marjoram

METHOD

In a large sauce pan over medium heat, add olive oil and the pork cubes and brown the pork on all sides. Add the broth, carrots, celery, tomatoes, onions, potatoes, beans, parsley and spices. Bring to a rolling boil, reduce to a simmer, and cook for 30 minutes. Serve immediately. This recipe will make 6 to 8 servings.

NOTES: If there is a lack of liquid, feel free to add more broth or even white wine. To stretch the recipe, simply add another can of tomatoes or beans and additional liquid.