Monthly Archives: May 2015

Cole Slaw

By | | ,
Comments Off on Cole Slaw

Coleslaw

Yield: 6

Cole Slaw

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1/2 head cabbage, shredded
  • 2 carrots, grated
  • 2/3 cup mayonnaise
  • 2 tablespoons sugar
  • 3 tablespoons milk
  • 2 tablespoons vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon celery seed

Instructions

  2. Combine all sauce ingredients in a large bowl.
  3. Add cabbage and carrots, toss to coat.
  4. Cover and refrigerate several hours to allow flavors to blend.
© Laurie

 

Italian Sausage with Shells and Kale

By | | , , ,
Comments Off on Italian Sausage with Shells and Kale

italian sausagepasta

Yield: 2

Italian Sausage with Shells and Kale

Italian Sausage with Shells and Kale
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • salt to taste
  • 8 ounces spicy Italian sausages, casings removed
  • 3 1/2 cups low-sodium* chicken broth, divided, or as needed (see note)
  • 1 1/4 cups shells or orecchiette pasta, or more to taste
  • 1/2 cup roughly chopped kale, or to taste
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, or to
  • taste

Instructions

  2. Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  3. T
  4. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  5. Stir kale into pasta-sausage mixture until it wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
  6. *Note: because of the sodium already in the sausage, make sure broth is low-sodium.
© Laurie

 

Breakfast Sausage

By | | ,
Comments Off on Breakfast Sausage

breakfast sausage

Yield: 16 2" patties

Breakfast Sausage

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 2 pounds pork butt (2.5 # with bone), diced into 1/4" pieces
  • 1/2 pound fat back, diced into 1/4" pieces
  • 2 tsp Kosher salt
  • 1 1/2 tsp ground black pepper
  • 2 tsp fine chopped fresh sage
  • 2 tsp fine chopped fresh thyme
  • 1/2 tsp fine chopped fresh rosemary
  • 1 tablespoon light brown sugar
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp red pepper flakes

Instructions

  2. Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1 inch rounds. Refrigerate and use within 1 week or freeze up to 3 months. For immediate use, saute patties over medium low heat. Saute until brown and cooked through, approximately 10-15 minutes.
© Alton Brown

 

Italian Sausage

By | | ,
Comments Off on Italian Sausage

italian sausages

Yield: 3 pounds

Italian Sausage

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 3 pounds pork shoulder, cut into 1" strips
  • 3 tsp salt
  • 1 1/2 tsp pepper
  • 1 1/4 tsp cayenne pepper
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/8 tsp marjoram
  • 1/8 tsp rosemary
  • 1/8 tsp thyme
  • 1 1/8 tsp toasted fennel
  • 3/8 tsp chile flakes
  • 1/2 cup dry red wine
  • 1 tablespoon shortening*

Instructions

  2. Place pork on a metal baking sheet and freeze 20 minutes. Combine salt, pepper, cayenne, garlic, onion powder, paprika, marjoram, rosemary, thyme, fennel and chile flakes. Sprinkle over pork. Assemble grinder using coarse plate. Grind pork into bowl. Add wine and stir to mix.
  3. *shortening is for sausage stuffing:
  4. Assemble sausage stuffer. Grease stuffer with shortening and slide casing on tightly. Tie off end of casing. Stuff pork mixture into casings. Twist sausage into smaller links and refrigerate or freeze until ready to use.
© Laurie

 

Honey Whole Wheat Bread with Oats and Flax Seed

By | | ,
Comments Off on Honey Whole Wheat Bread with Oats and Flax Seed

breadflax2

Yield: 12

Honey Whole Wheat Bread with Oats and Flax Seed

Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes

Ingredients

  • 2 teaspoons yeast
  • 1 1⁄2 cups water
  • 1⁄4 cup butter, softened
  • 1⁄8 cup molasses
  • 1⁄4 cup honey
  • 3⁄4 teaspoon salt
  • 2 cups whole wheat flour
  • 1 1⁄2 cups white flour
  • 1⁄2 cup rolled oats
  • 1⁄4 cup ground flax seeds

Instructions

  2. Dissolve yeast in warm water.
  3. In a large bowl, combine butter, molasses, honey and salt and mix well.
  4. Add yeast mixture and then gradually add flours.
  5. Turn onto floured surface and knead until smooth.
  6. Place in buttered bowl and let rise until double.
  7. Punch down and let rest for a few minutes.
  8. Divide dough into 4 parts and shape into loaves.
  9. Place in greased pans and let rise for about an hour.
  10. Bake at 375* for 35 to 40 minutes.

Notes

Future tryout!

© Laurie
Category: Bread

 

Honey Oatmeal Whole Wheat Bread

By | | ,
Comments Off on Honey Oatmeal Whole Wheat Bread

honey whole wheat bread

Yield: 12

Honey Oatmeal Whole Wheat Bread

Honey Oatmeal Whole Wheat Bread
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes

Ingredients

  • 2½ C whole wheat flour
  • 2 C bread flour
  • 2¼ tsp instant dry yeast (I used Red Star Yeast)
  • 1 C regular/rolled oats
  • 1 tbsp salt
  • 4 tbsp unsalted butter, melted and cooled
  • 3 tbsp honey
  • 1 C water, warmed to 120-130 degrees F
  • 1 C milk, warmed to 120-130 degrees F

Instructions

  1. In the bowl of a stand mixer, combine flours, yeast, oats, and salt. With mixer on low, slowly add butter, honey, water, and milk until starting to combine.
  2. Switch out paddle for dough hook and mix for 5-6 minutes on medium (or medium low depending on the power of your mixer) until dough comes together and pulls away from the edge of the bowl without sticking when it slaps the sides. Shape dough into a ball and place in a bowl sprayed with non-stick spray or buttered.
  3. Cover with a towel and place in a warm location and allow to rise until doubled in size, about an hour.
  4. Spray a 9 x 5 x 3 inch loaf pan with non-stick cooking spray.
  5. Turn dough out onto a lightly floured surface. Flatten dough out into a square shape, working out air bubbles as you go. Take the top edge and fold into the center of the square. Take the bottom edge and fold it up to the center of the square to meet the top half. Pinch the seam together and gently roll dough back and forth until a log forms that is roughly the size of your bread pan.
  6. Place dough into prepared loaf pan. Gently press dough into the corners of pan. Cover and let rise in a warm location until dough just puffs above the edges of the pan, or about another hour.
  7. Preheat oven to 375. Sprinkle loaf with oats (optional). Bake for 40-45 minutes, rotating pan halfway through baking time, or until crust is brown and sounds hollow when tapped.
  8. Remove bread to a wire rack to cool.

Notes

first baked on 5/4/15; baked on 3/27/20

Nutrition Information

Serving Size

1
Amount Per Serving Calories 8006Total Fat 101gSaturated Fat 43gCholesterol 147mgSodium 7567mgCarbohydrates 1433gSugar 85gProtein 343g
© Laurie
Category: Bread