Ever make homemade cabbage rolls? This is one of my go-to Fall/Winter Stews. Wonderful flavors coming all together in this. It's taking the homemade cabbage roll and deconstructing into a hearty and tasty stew. ~Enjoy! Diane Un-stuffed Cabbage Roll Stew Ingredients: 1 tablespoon olive oil 1 1/2 to 2 pounds lean ground beef 1 large onion, chopped 1 clove garlic, minced 1 small cabbage, chopped 2 cans (14.5 ounces each) diced tomatoes 1 can (8 ounces) tomato sauce 1/2 tablespoon cider vinegar or wine vinegar 1/4 teaspoon ground cinnamon dash nutmeg 1/2 teaspoon ground black pepper 1 teaspoon sea salt In a large dutch oven or stock pot, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Serves 6.
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There is nothing better then this soup to take the chill off a cool Fall day! I admit, I am a soup junkie - I can't get enough and love to make all different kinds but, this soup truly is my favorite one! I hope you'll take the time to make some and Enjoy! Diane Cream of Broccoli-Cheddar Soup Ingredients: 6 Tbs unsalted butter 1 small onion, chopped 1/4 cup all-purpose flour 2 cups half-and-half 3 cups low-sodium chicken broth 2 bay leaves 1/4 tsp freshly grated nutmeg Kosher salt and freshly ground pepper 4 cups broccoli florets (about 1 head) 1 large carrot, diced 2 1/2 cups grated sharp cheddar. plus, more for garnish. Directions: Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to the soup and whisk over medium heat until melted. *Add up to 3/4 cup water if the soup is too thick. Ladle into bowls, or even bread bowls and garnish with cheese. Adapted from: Food Soup photos by: Diane Baker for Canning and Cooking at Home Milk Chocolate Brownies Ingredients: Batter: ½ cup unsalted butter, room temperature 8 ounces milk chocolate, chopped into small pieces ¾ cup firmly packed light brown sugar 1 teaspoon pure vanilla extract 2 large eggs ¾ cup all-purpose flour 1 tablespoon unsweetened cocoa powder ½ teaspoon salt ¼ teaspoon baking powder Instructions: Preheat oven to 350 degrees Prepare one 9x9x2 inch square pan; lightly grease the pan with shortening or I use Pam cooking spray 'for Baking with Flour'. Batter: In a medium heavy saucepan over low heat, combine butter and chocolate; stir constantly with a rubber spatula or wooden spoon until melted so mixture does not burn. Remove from heat and cool slightly. When the butter is almost melted add the chocolate. Add brown sugar and vanilla to chocolate mixture; stir to mix. Add eggs; beat until thoroughly mixed. Add flour, cocoa powder, salt, and baking powder; stir until mixed. Bake: Spread the batter evenly in the baking pan. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Leave brownie in pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch squares. I dust lightly with powdered sugar. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Mom's Hot Mushroom Dip This indeed is my Mom's recipe. She makes this and places in a chafing dish with sterno under to keep warm during parties. I loved this as a kid - such a wonderful taste, very savory. It's a crowd pleaser. Enjoy! ~Diane Ingredients: 16oz. Fresh Mushrooms - Buttons, finely chopped 1/2 C Green Onions - finely chopped 4 Tbs Butter 2 Tbs Flour 1 Tbs Milk 1 C Sour Cream 1 tsp Hot Sauce 1/2 tsp Salt 1/8 tsp Pepper 1/8 tsp Paprika Directions: Saute mushroom in butter, add onions and cook until onions are translucent. Sprinkle with flour, blend and brown lightly. add milk & 1/2 sour cream, continue cooking over low heat until tender. Add seasonings & remaining sour cream. serve warm with wheat toast, triscuits or toast points Recipe by: Phyllis C./Diane Baker Photos by: Bing Images and Diane Baker for Canning and Cooking at Home #holidayfoods #mushrooms #partyfood Diane's Colorado Wild Plum Jam Ingredients: 4 pounds whole ripe wild plums (we have awesome wild plums here in the Rocky Mtns.- you want 4 cups of mashed fruit) 1 cup water (reserve the water from boiling the plums to release the pits) 1/2 cups granulated sugar 1 cup honey 3 tablespoons dark rum 1 vanilla bean, split lengthwise 1 package Pamona Universal Pectin *sugar amounts listed are part of using Pamona Pectin - if you use a different brand pectin - your sugar requirement will be increased dramatically. Directions: Discard the plum pits, but leave the skin on, and finely chop the fruit (or if pitting is too difficult, throw the plums into the pot whole). Simmer the plums and 1 cup water in a stainless steel pot over medium heat until mixture comes to a boil. Reduce heat to low; cover and simmer for 5 minutes. (If fruit still has pits, let the mixture cool slightly and pull out the pits. Discard pits.) reserve water for jam. The water will be red from the plums, this is normal. Place the plum water and mashed fruit into large sauce pot with a vanilla bean. Add the calcium water: stir well. Measure out your sugar in a separate bowl, and mix in the pectin powder. Bring fruit mixture to a boil and add in the rum, cook for 15 seconds and add in the honey and sugar/pectin mixture, stirring vigorously 1-2 minutes to dissolve the sugar and pectin. Once entire mixture returns to a full boil, remove from heat. Test to see if the mixture is set, put a tablespoon of jam onto a freezer safe plate that has been placed in your freezer for at least 10 minutes, jam should not run when dolloped onto plate and held vertical/tilted. Meanwhile, sterilize the jars, lids and bands according to manufacturer's directions. Ladle the jam into the hot sterilized jars, leaving 1/4-inch head-space. Wipe the rims and threads of the jars clean and seal with lids and bands. Place filled jars into the boiling water bath. Process jars in boiling water for 10 minutes. (*or according to local regs.) Remove jars and let cool 24 hours. Label, and store in cool, dry place. Makes approx eight 8-ounce jars Recipe and Photos by: Diane Baker for Canning and Cooking at Home #fall #jam #plums
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