Pages

Wednesday, September 29, 2010

Swedish Pancakes

Our second favorite pancakes (after oven puffed pancakes) are Swedish Pancakes.
 These are thin crepe-like pancakes, cooked in a skillet then rolled and served with a squeeze of lemon juice and dusted with powdered sugar or a sprinkle of cinnamon sugar.
Whisk the ingredients in a medium bowl.
Melt the butter in the skillet and whisk into batter.
Pour about 1/3 C batter into skillet.
Tilt the skillet to cover the bottom with a thin layer of batter.
Cook about 1-2 minutes, until the edges start to dry and the underside is golden. Then flip.
Cook the other side about 1 minute.
Keep warm, along with the plates in the oven while you make the rest.
Choice of toppings: lingonberry jam, cinnamon sugar, powder sugar, and lemon.
Roll and serve with cinnamon sugar.
Powdered sugar and lingonberry.
Hope you enjoy one of our favorite breakfasts.

Swedish Pancakes
Serves 2
2 eggs
1/2 C flour
1 C milk
2 T sugar
2 T butter, melted
1/4 t vanilla
pinch nutmeg (optional)

In a medium bowl whisk together first 4 ingredients 
until smooth. Melt the butter in a non-stick 8"crepe 
pan or skillet over medium high heat. Pour the 
melted butter into the batter and whisk to blended.
 Use a 1/3 C measure to scoop the batter into the hot 
buttered pan. Tilt the pan until the batter covers 
the bottom completely. Let cook for 1-2 minutes,
 until the edges start to dry and the bottom is 
slightly golden. Flip over and cook another minute.
 Remove onto a plate and keep warm along with 
the other plates in the oven while you make the rest.
  Roll by folding. Serve with a sprinkle of lemon juice
 and your choice of cinnamon sugar or
powdered sugar and Swedish lingonberry jam. 

Enjoy!


Click HERE to see another favorite way to serve these pancakes.
Click HERE to see more breakfast recipes.
To make savory crepes, leave out the sugar and vanilla
and  add 1/4 t salt. fill as desired and bake.


Friday, September 17, 2010

Oma's Goulash

This is my Mother's German goulash recipe. 
I always called it Mama's Goulash, but the
 grandchildren renamed it Oma's Goulash. 
So that's been it's name for a while. 
Everybody in the family makes it, but nobody 
can make it to taste as good as Oma's!  
My mother never measured, so I had to 
watch her make it. This is as close as it gets.
Start with  2-1/2 to 3 pounds of boneless
 chuck roast. Wash the meat under cold water
 and pat dry with a paper towel.
I realized my knife was dull, so Larry sharpened 
them. What a difference! Much easier to slice.
 You need a good, sharp knife. 
Cut the meat into cubes.
Cut up the onion and green pepper. 
Pat the beef cubes dry with a paper towel. 
This is a very important step to ensure 
that the meat will brown nicely. 
I'm using Crisco because that's what my
 mother used. You could use vegetable oil, 
but not olive oil. I'm also using my feisty red 
Le Creuset Dutch oven. Very "Julie and Julia".
 A cast iron pot works well too.
Add the meat to the hot oil and let it brown for 
about 5 minutes without stirring. 
Then add the vegetables. Add salt, pepper
 and paprika and give it a good stir.
Let the meat brown.
This will take about 20 minutes. 
This is a very important step to ensure 
brown meat and great flavor.
Don't be impatient. Wait until all the 
accumulated liquid has evaporated.
Then the meat will begin to brown nicely. 
Brown another 5 minutes, stirring occasionally.
Add the 4 C of water and crumble in the 
2 beef bullion cubes. Stirring up the browned
 bits on the bottom. Bring to a boil.
Mix the slurry in a jar. 
(Slurry: a mixture of flour and water 
used to thicken gravy and sauces.)
1/2 C flour and 1 C water shaken in a jar.
Stir the slurry into the simmering broth.
Bring to a boil, stir until thickened; 
about 2 minutes.
Add the red pepper flakes, 
because goulash needs a little kick.
Reduce heat to simmer. Cover and let 
cook for 2-1/2 hours. It will make your
 house smell wonderful! 
I know, cute red pot right?
Done!
Look at all that great gravy! 
Serve it up on a bed of noodles. 
Have a spoon handy to get lots of gravy
 with each bite. You can also serve 
it the authentic German way with 
potato dumplings and red cabbage 
as my mother often did.
or try my spaetzle recipe 
You can copy and paste the picture and 
condensed recipe below.
*********************

Oma's Goulash
2-1/2 to 3 pound beef chuck roast
1/4 C shortening
1-1/2 t salt
1 t pepper
1 t paprika
1/2 t red pepper flakes
1 large onion, chopped
1 small green pepper, cut-up
4 C water along with
2 beef bouillon cubes
slurry: 1/2 C flour & 1 C water

Heat the shortening in a heavy 5 qt Dutch-oven 
style pot. Dry the beef well with a paper towel.
Add the beef and let brown for about five minutes. 
Add the onion, green pepper, salt and pepper.
 Brown well until all the moisture evaporates, 
about 20 minutes. Sprinkle with paprika. 
Give it a good stir. Add the 4 cups of water and 
the 2 bouillon cubes, stirring to loosen up the 
browned bits on the bottom. Bring to a boil. 
Stir in the slurry and bring to a boil again, 
stirring until thickened. Add the red pepper flakes, 
stir. Cover and reduce the heat to low and let 
simmer for 2-1/2 hours until the beef is fork tender.
serves 4-6
Guten Appetit!

Katie Jaeger at 91 
Every time I make this it's an
 "I Remember Mama" moment.
Mama and me in the kitchen.

Links: Between Naps On The PorchFoodie Friday

Monday, September 13, 2010

Pork Tenderloin With A Golden Herb Crust

A good Fall dinner.
Combine crumb mixture.

Coat the pork tenderloin.

Roast 400 degrees for 25 minutes.

Let rest 5 minutes before slicing.




Pork Tenderloin With A Golden Herb Crust 

1 pork tenderloin
2 T Dijon mustard
1/2-3/4 C panko breadcrumbs
3 cloves garlic, minced
2 T finely chopped parsley
1 T finely chopped rosemary
1 T finely chopped thyme
1-2 T olive oil
1/4 t salt
1/4 t pepper

In a small bowl combine panko, garlic, herbs, oil , salt and pepper.
Spread half this mixture on a sheet of plastic wrap as long as the tenderloin.
Dry pork with paper towel and remove any silver skin. Spread one side with 1T mustard and place mustard side down on the crumb mixture. Coat the other side of the pork with the remaining 1T mustard.
Press the remaining crumb mixture on the second side. Use the wrap to press the crumbs onto the pork.
Transfer to a small roasting rack in a pan that has been sprayed with PAM. Roast in a 400 degree oven for about 25 minutes until the crumb mixture is golden and the pork is barely pink. Let rest 5 minutes before slicing.

*You can make oven roasted potatoes along side while the pork roasts.

Guten Appetit!

Rita  

Wednesday, September 8, 2010

Sunday Chicken

Sunday Chicken is an old recipe from Peg Bracken's "I Hate To Cook Book". It was first printed September 1960. I seem to make it every September. I should call it September Chicken. It's a good dinner to have when there's a little bit of Fall in the air and you want to walk into the house and smell something yummy in the oven.
This is my original copy. It was 50 cents in the late 60's.
Well worn pages show my notes and checks on the recipes I have tried.
Here are the ingredients.
Put it into a 9X13 baking dish
I usually prepare it sometime during the day when I have time. I then cover and refrigerate to bake later.


Serve it over plain or Raisin Rice. Chutney is the classic condiment. 
SUNDAY CHICKEN
2 T butter
3 t curry powder
1 apple, chopped
1 onion, chopped
1 can cream of mushroom soup
1 C half&half or cream (don't cheat and use milk; the cream makes a lot of difference)
2-1/2 to 3 lb chicken, cut up or any 6-8 pieces of chicken (I skin it)
salt, pepper, paprika

Melt the butter in a saucepan and saute the chopped onion and apple with the curry powder until tender.
Stir in the soup and cream. Place the chicken pieces into a buttered 9X13 dish. Sprinkle the chicken with 
salt, pepper and paprika. Pour the sauce over it . Bake uncovered @350 for 1-1/2 hours.  

RAISIN RICE  
1-1/2C rice
3 C water
1 t salt
Bring ingredients to a boil covered then reduce to low and cook until the water is absorbed, about 20 minutes. Fluff with a fork add a pat of butter if desired. It's always a 2 to 1 ratio, water to rice. Easy to remember. 1 C rice to 2 C water.
While the rice cooks;
2 T butter
1/4 C onion, thinly sliced
1/4 C slivered almonds
1/4 C raisins
Saute the onions and almonds in butter until they are a gentle brown. Then add the raisins, heat thoroughly. When the rice is done mix everything together. Taste to see if it needs more salt.
Good with anything curried.

Thursday, September 2, 2010

Chili Spaghetti

This has been a family favorite for years.
It's quick and easy to make for the times we crave something flavorful and homey.
 I usually have all the ingredients in the house.
 Brown the ground chuck with the onion and green pepper.

Stir in the seasonings and chili mix.

Simmer a minute to blend the flavors.

Add the tomatoes, beans and water.

Simmer while you cook the spaghetti. Serve over spaghetti with a dollop of sour cream, shredded cheddar or Jack cheese and chopped fresh cilantro or chives.

Chili Spaghetti
3/4-1 lb ground beef
Salt / Pepper / Garlic Powder mixture
1 medium onion, chopped
1/2 green pepper, chopped (if you have one in the house)
1 pkg. chili seasoning mix
1 can (14-16 oz) diced tomatoes, any flavor, undrained
1 8oz can tomato sauce
1 can (15-16 oz) kidney beans
about 1/2 C water

Brown the ground beef with the onion, Season well with S&P and some garlic powder to taste.
Add the chili mix and stir well to season the meat. Add the cans, undrained, and a little water.
Bring to a boil, then reduce heat and simmer covered at least 10 minutes while you cook the spaghetti.
This is enough sauce for 1 lb spaghetti, cooked.

Add any combo toppings of you choice: shredded cheese, a dollop of sour cream, chopped chives, onions, green onions and I like lots of chopped fresh cilantro, or just plain.

Good served with corn muffins

It also freezes well