It was not until I was an adult that the realisation came to me that most people bought their sausage from a grocery store. All of our sausages both of the Italian andPolish varieties were made by the local butcher. Every time I have this simmering it brings me back to my childhood. Oddly enough this was always a big favourite even in the heat of summer.
1 pound/450g kielbasa, cut into 1-2 inch/2.5-5cm pieces
1 large onion, diced (about 1 cup/225ml)
1 medium head cabbage, roughly chopped
(2) 28 ounce/794g cans diced tomatoes
2 pounds/900g (4) baking potatoes, cut in 1 inch/2.5cm pieces
1 teaspoon/5ml salt (optional)
1 teaspoon/5ml black pepper
2 teaspoon/10ml caraway seeds (optional)
1 bay leaf
1-2 quarts/1-2 liters water/chicken or vegetable broth (enough to come just below top of ingredients)
Combine kielbasa, onion, cabbage, tomatoes, potatoes, salt, pepper, caraway seeds bay leaf and water in a large sauce/stock pan. Simmer ingredients on medium low heat for 20-30 minutes or until cabbage is soft and potatoes cooked through.
Chill your salad plates in the refrigerator for 15 minutes before assembling the dish. This helps to keep everything crisp. Never over dress the salad. The dressing is a complement to all the other ingredients. You should not have a puddle left over after eating your salad.
5 ounces/142grams mixed field greens (add in those beet greens)
1 Granny Smith apple, stemmed and cored
4 large unblemished strawberries, leaves removed
3 ounces/85grams Gorgonzola cheese, crumbled
juice of 1 lemon
bowl of water
Combine the lemon juice and water in a bowl to soak cut apple pieces in. Cut the apple in half vertically. Place the flat side on the cutting board and cut the apple width wise into ¼ inch/.64 centimeter strips. Place apple slices in the acidulated water to prevent browning. Slice strawberries vertically to make small heart shapes.
Place equal amounts of the field greens (a large handful should do) on chilled salad plates in mounds. Remove apple slices from water and pat dry. Arrange 3 to 4 pieces of apple slices around the bottom edge of the greens. Arrange strawberry hearts on the field greens. Scatter equal amounts of the Gorgonzola on each salad then drizzle with the champagne vinaigrette.
This recipe was given to us by a client, Bridget Moreno. It was passed down from her Great Grandmother to her Grandmother, Elaine Gleason nee Thomas. The story is that Welsh housewives would make this for their husbands’ lunch pails/buckets, most likely to take with them down in the mines. Make by hand or with an electric mixer with a paddle attachment.
Cook on an electric griddle. Enjoy with a cup of tea. These cookies keep well in a Ziploc bag or sealed container.
4cups/500g flour (1cup/125g for rolling out dough)
1cup/192g white sugar
1tablespoon/11g/15ml baking powder
1 ½ teaspoons/7ml cinnamon*
1cup/220g Crisco or vegetable shortening (we imagine that the original recipe used lard)
2 eggs, beaten
1/2 cup/125ml milk
1 cup/150g raisins
Combine dry ingredients. Cut in Crisco (this can be done with a fork or a paddle attachment of a mixer). Add wet ingredients. Add raisins. Do not over mix. Roll dough on floured surface to 1/8-1/4 inches/3-6mm thick. Cut with a round glass or biscuit cutter. Cook on griddle (300F/150C). Flip when one side is lightly browned. Cool on wire rack.
*(Original recipe calls for 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, but I am not a nutmeg fan so I increase the cinnamon)
Need a little something different and elegant - a little rustic? This soup is the answer. It is thickened with potatoes, not flour, and is hearty enough to serve as a luncheon main course or starter for your next dinner party. Why? The milky, sweet, nutty flavor of cauliflower is a nice change from stronger-flavored vegetables.
Even though it lacks chlorophyll, cauliflower has plenty of other nutrients including vitamin C (91.5% of the DV), folate and dietary fiber. Cauliflower is even a good source of omega-3 fatty acids.
Look for tightly packed heads with no brown spots
1 large head white cauliflower with leaves
2 medium potatoes (about one pound/450g)
1 handful dandelion leaves (or fresh celery leaves)
1 small onion, chopped
2 cups/500mls vegetable stock (water or chicken stock is fine)
1 tablespoon/30ml Italian seasoning
2 cups/500mls cauliflower water
salt and white pepper, to taste (black pepper is fine)
1/2 cup white wine
1/2 - 1 cup/125-250mls cream or milk (regular or vegan is fine), optional
Wash and trim the cauliflower, keeping the pale-green inner leaves that cling to the head.
Separate the head into flowerets and cook in a large pot of salted boiling water for 3-4 minutes.
Drain the cauliflower, reserving 2 cups/500mls of the cooking water.
Wash, pare and dice the potatoes. Put the potatoes, onion, dandelion leaves (or celery leaves) in a pot.
Add the broth (or water), wine, and cauliflower water and bring to a simmer.
Season to taste with salt and white pepper as well as the Italian seasonings.
Cook on a slow heat until the potatoes are tender, then add the cauliflower and simmer until the cauliflower is very tender.
Puree the soup, then return it to a clean sauce pan and heat through.
Stir in the cream if you choose.
Serve with fresh croutons.
A good recipe to start off - this one you can slather on whatever you like. It works well as a replacement for cranberry sauce on turkey, it can be used in place of jam on toast. You can drown your pancakes with it. It even works as a topping for ice cream! Fresh or frozen blueberries make this meal equally as delicious, so you can use your stored blueberries for this one. It’s a quick prep and quick cook time, so you can’t go wrong with this one.
2 cups of blueberries. They can be from the freezer or fresh.
A quarter cup of water.
A cup of orange juice.
Three quarters of a cup of white sugar
A quarter cup of water
Three tablespoons of corn starch
Half a teaspoon of almond extract
An eighth teaspoon of cinnamon
Grab a saucepan. Put in the blueberries, your quarter cup of water (make sure it’s cold), orange juice, and sugar. Over medium heat, stir gently until the ingredients are brought to a boil.
Next, mix the cornstarch and another quarter cup of cold water in a bowl. Slowly mix this in with the blueberries, being careful not to squish them. Simmer the mixture until it’s thickened - it should stick to a metal spoon when it’s ready for the next step. That’ll take less than five minutes.
Take your sauce off the element. Mix the almond extract and cinnamon in with it. If you find the sauce too thick, you can add more water.
After this, your sauce is ready! You can wait for it to cool or use it as-is.
Courtesy of: https://www.jenreviews.com/blueberries/.