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Saturday, March 28, 2020

German Goulash ala ~DKBB~


German Goulash ala ~DKBB~
(original recipe from The Wanderlust Kitchen)
(photo from The Wanderlust Kitchen)
1 tsp. vegetable oil
1 lb. lean ground beef
1 medium onion, diced
3 cloves garlic, minced
2 stalks celery, diced
2 tsp. oregano
1 tsp. freshly ground black pepper
1 tsp. seasoned salt (such as Lawry’s)
¼ c. red wine -OR- red cooking wine
2 15 oz. cans fired-roasted diced tomatoes
2 c. uncooked macaroni noodles
  • Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat; add the ground beef, onion, garlic, and celery and cook until the ground beef is cooked through; add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck on pieces.
  • Season with oregano, black pepper, and seasoned salt, then add the 2 cans of tomatoes; turn the heat to low and let simmer for 15 minutes.
  • Meanwhile, cook the macaroni noodles in a pot of salted water until al dente; drain well and set aside.
  • Add the drained noodles and toss to combine; let all simmer for an additional five minutes; serve hot.

Potato Kielbasa Skillet ala ~DKBB~


Potato Kielbasa Skillet ala ~DKBB~
(original recipe from www.tasteofhome.com)

1 lb. small potatoes, sliced thin (about ¼ to ½ inch) or chopped (as above photo)
3 Tbsp. water
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 Tbsp. Dijon or spiced mustard
1½ tsp. fresh thyme, minced -OR- ½ tsp. dried thyme
¼ tsp. pepper
1 Tbsp. olive oil
½ c. chopped onion
¼ to ½ c. chopped green pepper
¾ lb. smoked kielbasa, cut into ¼-inch slices
4 c. fresh baby spinach
4 to 6 slices bacon, diced, cooked, and drained

·       Place potatoes and water in microwave-safe dish; microwave covered, on high until potatoes are tender, 3 to 5 minutes; drain.
·       Mix brown sugar, vinegar, mustard, thyme, and pepper in small bowl.
·       In a large skillet, heat oil over medium-high heat; sauté onion and green pepper until tender.
·       Add potatoes; cook and stir until lightly browned (3 to 5 minutes); stir in brown sugar mixture; bring all to a boil.
·       Reduce heat and simmer uncovered for 2 minutes, stirring occasionally; stir in spinach until wilted; stir in bacon.

Indian Mulligatawny Soup

Indian Mulligatawny Soup
(recipe from The Wanderlust Kitchen)

(photo from The Wanderlust Kitchen)
¼ cup butter (or olive oil)
1 onion, chopped
1 carrot, peeled and diced
1 jalapeno, seeded and diced
3 garlic cloves, minced
2 tsp. minced ginger root
2 small firm apples, peeled, cored, and diced
1 can (14.5 oz) diced tomatoes (do not drain)
1 Tbsp. curry powder
1 tsp. ground cumin
½ tsp. paprika
½ tsp. ground cinnamon
½ tsp. ground turmeric
¼ tsp. cardamom
¼ tsp. freshly ground black pepper
½ tsp. dried thyme
½ c. red lentils (uncooked)
3 cups chicken or vegetable broth
2/3 c. canned unsweetened coconut milk
Salt and black pepper to taste
Roasted cashews for garnish (optional)
Chopped cilantro and/or scallions for garnish 
  • Melt the butter or a large pot or Dutch oven over medium-high heat; add the onion, carrot, and jalapeno; sauté for 4 to 5 minutes or until the onions have softened.
  • Add the garlic, ginger, apples, and diced tomatoes to the pot; sauté for another 3 minutes; mix all the spices together in a small bowl, then add them in and toss to coat.
  • Add the lentils and broth and let the contents come to a boil; turn the heat down to medium-low and simmer uncovered for 30 minutes.
  • Puree about 75% of the ingredients using an immersion blender (or if you don’t have one, put about ¾ of the soup and puree it in a blender); leave some of the chunks whole, as it adds a nice texture and consistency of the soup.
  • Return the soup to the pot if needed, then sit in the coconut milk and mix well; add salt and pepper to taste.
  • Serve topped with cashews, cilantro, and scallions as desired; also serve with naan bread for dipping.

Saturday, February 8, 2020

Pull-Apart Meatball Sandwiches ala ~DKBB~
(original recipe from www.mccormick.com)

1 sm. jar pizza sauce (I prefer Paesana New York’s Classic Pizza Sauce, 8.5 oz)
1 16 oz. pkg. Italian-style meatballs (I prefer Carando Spicy Sicilian)
1 pkg. sweet Hawaiian dinner rolls (or 3 sm. pkgs. for a total of 12 rolls)
6 slices provolone cheese
1 to 1½ cup(s) shredded mozzarella cheese
1 tsp. Italian seasoning
½ tsp. garlic powder
3 Tbsp. butter, melted
  • Preheat oven to 350°F.
  • Cook meatballs as directed on package; cool a bit then cut each one in half.
  • Put pizza sauce in bowl, toss cooked cut meatballs in sauce.
  • Remove rolls from packaging but do not separate; cut entire package in half horizontally, leaving bottom half slightly thicker than top half; place bottom half of rolls in baking dish large enough to hold them all.
  • Layer provolone cheese over bottom half of rolls; top with meatballs and more sauce; sprinkle mozzarella cheese, then place top half of rolls, cut side down, in top of mozzarella.
  • Mix melted butter with seasonings and brush tops of rolls with butter mixture.
  • Cover with foil and back 25 to 30 minutes, or until heated through and cheese is all melted.

Monday, January 27, 2020

Lemon and Pea Alfredo ala ~DKBB~

Lemon and Pea Alfredo ala ~DKBB~
(original recipe GDL Italian by Giada, Horseshoe Baltimore
in Wine Spectator, July 31, 2018 edition)
Original photo from Wine Spectator
 16 oz. fusilli col buco pasta
3 Tbsp. butter
½ cup pasta water
1-2 cloves garlic, minced
2 ½ cups grated Parmigiano
1 cup mascarpone cheese
2 tsp. lemon zest
¾ tsp. kosher salt
1½ cups frozen peas, thawed
1 small can mushrooms, drained (optional)
1 Tbsp. lemon juice 
  • Bring pot of salted water to a boil over high heat; add in the pasta and cook until just under al dente (about 10 to 11 minutes). When done, you will add the (drained) pasta directly to the sauce.
  • While the pasta is cooking, heat a large, straight-sided skillet over medium heat, adding in the butter; when the butter is melted, add the minced garlic and cook on low, stirring often until soft and fragrant; add ½ cup of pasta water and reduce heat to low.
  • Add the mascarpone, lemon zest, and salt to the sauce; mix well to melt mascarpone.
  • When pasta is done, drain it thoroughly and add it directly to the sauce, combining with sauce; sprinkle with 1½ cups of grade Parmigiano and peas (and mushrooms, if using), stirring well to combine; add pasta water to thin if necessary.
  • Sprinkle each serving with Parmigiano cheese and fresh cracked pepper, if desired.

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~
(original recipe by Pronto by Giada, Caesars Palace,
printed in Wine Spectator, July 31, 2008 edition)
Original image from Wine Spectator
2 Tbsp. sour cream, brought to room temperature
1 Tbsp. mascarpone brought to room temperature
1 tsp. lemon zest (from 1 small lemon)
2 Tbsp. fresh lemon juice
3 Tbsp. chopped basil
¼ tsp. kosher salt
12 Medjool dates
2 links hot Italian sausage
6 slices bacon
1 tsp. chopped chives
  • Whisk together sour cream, mascarpone, lemon zest, lemon juice, basil, and salt; cover and refrigerate for at least 1 hour to let the flavors marry. Let it come to room temperature before serving.
  • Preheat the oven to 400° F.
  • Make a small slit lengthwise down the center of each date and remove the pits.
  • Remove the casing from the sausage and discard.
  • Cut the bacon slices in half, making 12 smaller pieces.
  • Place 1 tsp. of sausage into each opened date; close up each date and wrap each in a piece of bacon, securing with a toothpick; place on bacon baking sheet (rack on sided cookie sheet).
  • Bake the dates for 8 minutes; remove baking sheet from oven and flip each date over; replace sheet in oven and cook for another 7 minutes.
  • Serve warm alongside the lemon basil crema. Garnish with chives.

Sunday, January 19, 2020

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~


Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~
(original recipe from www.peasandcarrots.com)

1 medium spaghetti squash (2 to 3 lbs.)
3 to 5 cloves garlice, minced
1 tsp. olive oil
5 oz. fresh spinach, chopped
½ cup heavy cream
1 Tbsp. whipped cream cheese
½ cup grated Parmesan Reggiano cheese
Salt (at least ½ tsp.) and pepper to taste
Grated mozzarella cheese for topping
  • Preheat oven to 400° F.
  • Slice spaghetti squash lengthwise and scoop out seeds. For easier cutter, you can put the uncut squash in the microwave to soften it up a bit; pierce the squash a few times and microwave it on high for 3 to 5 minutes; the knife will cut through easier this way.
  • Rub a small amount of olive oil on the cut sides of the squash; place the squash cut side down on a rimmed baking (or cookie) sheet; roast for about 40 minutes, or until tender and easily pierced by a fork.
While the squash is roasting, prepare the sauce:
  • In a medium pan, add a drizzle of olive oil and heat over medium-high heat; add the minced garlic and sauté until fragrant.
  • Add the spinach and stir until wilted; add cream, cream cheese, Parmesan Reggiano cheese, salt, and pepper and stir well.
  • Once the squash is done and cooled a bit, you can use a fork (or two) to separate and fluff the strands of the spaghetti squash, leaving it in the shells.
  • Pour the sauce over the spaghetti squash boats, working it into the strands a bit; top with the mozzarella cheese and a little bit of the Parmesan Reggiano cheese.
  • Bake at 350° F for about 20 minutes or until hot and bubbly.