My Favorite Kale

I love to cook Kale because it reminds me of the years I lived in East Tennessee. As a child I hated and despised any kind of leafy greens, which was something my parents ate on a regular basis. As I've grown older my tastes have changed along the way, and now I really love spinach dishes, and Kale is one of my favorites. It is very easy to make and doesn't wilt down as much as other greens, so it makes a good amount. For a purely vegetarian version, use a little olive oil to brown the onion, and leave out the bacon. Still a delicious and nutritious dish.

This is my method:

1 bunch of leaf Kale

2 strips of lean bacon chopped in small crosswise slices

(optional) 1/4 of an onion, chopped

1/4 teaspoon dry red pepper flakes

salt & pepper

A dash of vinegar

Rinse the leaves well by submerging in a large bowl of cold water. The curly leaves trap soil so rinse well. Using a very sharp knife, cut the stem out of each leaf. I fold them in half so there is just one easy cut and the stem is out. When all stems are removed, coarsely chop leaves in about 1-2 inch sections crosswise. In a very large pan over med-hi heat, brown the chopped bacon and (optional) onion for a minute or two. When they are starting to brown, add the chopped kale, salt & pepper, and pepper flakes. Stir, then turn heat down to medium. Add 2 cups water and cover. When it comes back to a boil, add a dash of vinegar to the greens and turn down to a simmer. Cook for 20 to 30 minutes, stirring occasionally until your choice of tenderness. Drain and serve with corn bread and beans. I always add red wine vinegar at the table.

Crimini Mushroom Soup

I usually create my meals out of an urgency to use up a particular fresh ingredient that I have on hand. This week it was a giant box of Crimini mushrooms from the giant food warehouse. They had to be used up, and quickly. I had everything in the house for this good soup recipe. I made it using my basic soup method to start. At the end I used a stick blender( the kind you make milkshakes with) right in the pan and pureed the soup until there were still a few chunky mushrooms left. This makes a good meal along with crusty french bread. We had flatbread and hummus with our soup.

3 Tablespoons butter

1-1/2 lbs. crimini mushrooms, sliced

1/2 onion, chopped

3 stalks celery, diced

3 cups chicken stock or 2 bouillion cubes with 3 cups hot water

1/2 teaspoon thyme

1 bay leaf

freshly ground black pepper

1/2 teaspoon seasoning salt

Dash of Worcestershire sauce

1 can evaporated milk

1 Tablespoon cornstarch

In a large saucepan over med heat, saute the onion, celery, and mushrooms in the butter. When they start to carmelize a little, add the stock and seasonings. Bring to a boil, then turn down to a simmer for 25 minutes. Using a stick blender, blend soup in the pan. Leave some mushroom chunks if you prefer. Add the can of milk and 1 teaspoon parsely and bring back to a slow simmer. Mix cornstarch into 2 Tablespoons of milk or water. Stir while adding to soup. Cook on low 5 more minutes, stirring until thick. Adjust seasonings to taste.

Beef and Lentil Soup

The last time I made the Stove-top Machaca Beef recipe, I saved the juices from the pot and also had some leftover meat. This formed the base for a great soup. I may have added too many lentils, so next time I would only use half a bag. Here is what I did.

1 bag of dried lentils
1-8 oz. box of fresh mushrooms, quartered
Leftover machaca beef, shredded
2 stalks celery, sliced
2 carrots, sliced thin
1/2 chopped onion
1 beef boullion cube
1 teaspoon each dried thyme, sage, and seasoning salt
1 bay leaf
Freshly ground pepper

Start with the leftover machaca beef juices and put them in a large pot. Bring up to a fast simmer. Add the beef, and all other ingredients except the lentils. Rinse the lentils and drain. Add to the pot and bring back to the boil. Add water to cover and keep adding water as the lentils cook down and absorb the liquid. Make the soup the consistency you like. Lentils should be tender in about 20 to 30 minutes. Enjoy with a loaf of crusty french bread.

Grape-nuts Lemon Pudding

I remember my grandmother making this and it was one of her favorites. I love anything lemony and the grapenuts make it a little crunchy. It is the ultimate comfort food and is well worth the time it takes to bake it.

Cream 1 teaspoon lemon rind and 4 Tablespoons butter. Add 1/2 cup sugar gradually, blending well. Add 2 egg yolks and beat well. Then add 3 Tablespoons of lemon juice. Add 2 Tablespoons flour, 1/4 cup Grapenuts cereal, and 1 cup milk. Mix well. Fold in 2 stiffly beaten egg whites. Turn out into a buttered baking dish and place in a pan of water, about an inch deep. Bake at 325 degrees for 1-1/4 hours. Serve cold.

Little Meat Loaves

I wrote down this recipe in the '70s and have made it many times. Kids love it because they are individual size meat loaves. You can make them any size, but all should be the same so they will cook uniformly. I made 6 out of the recipe; they took a little longer to cook. This is my first photo blog post, so here goes:

1-1/2 lb. ground beef

1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
1 cup soft bread crumbs
8 oz. can of tomato sauce ( or half of a 15 oz. can)

1/4 of a large onion, finely chopped

dash of Worcestershire Sauce

Combine all ingredients as for meat loaf, then shape into 8 oval loaves and place in a shallow baking dish.

Bake in a preheated 450 degree oven for 15 to 25 minutes. Spoon off excess grease.


Sauce:

8 oz. can of tomato sauce, or other half of 15 oz. can
2 Tablespoons brown sugar
2 Tablespoons parsely flakes
1 teaspoon Worcestershire Sauce

Combine and pour over cooked meat loaves.

Bake 8 to 10 minutes longer.

Serve with mashed potatoes and fresh brussel sprouts, for instance.

Salisbury Steak with Onion Gravy

I make this dish from time to time and it always turns out wonderful. It is great served with mashed potatoes and a vegetable.

1 can condensed french onion soup
1-1/2 lbs ground beef
1/2 cup seasoned bread crumbs
1 egg
1/4 teaspoon salt, a dash of pepper
3 Tablespoons flour
1/4 cup ketchup
3 cups water
1 teaspoon Worcestershire sauce
1/2 teaspoon yellow mustard

In a large bowl, combine 1/3 cup of the soup with beef, crumbs, egg, and seasoning. Shape into 6 oval patties. Brown in a skillet, drain off fat. In a small bowl, gradually blend the remaining soup into the flour until smooth. Add to the skillet with the remaining ingredients. Stir to loosen brown bits in the pan. Cover and cook on low heat for 20 minutes, stirring occasionally. You may need to adjust liquid to obtain a nice gravy consistency. Serves 6

Bread Pudding

This is a recipe my mother made often when I was growing up. If you've never had it you must try making this dessert. It is the ultimate comfort food. It's a good way to use up day-old bread of any kind.

2 eggs, slightly beaten
1/2 cup sugar(white or brown or a combination)
2 cups milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup raisins, or craisins
4 to 6 slices of bread, cubed

Lightly beat the eggs in a mixing bowl. By hand beat in sugar, spices, and vanilla. Stir in milk, then add bread cubes and raisins. Pour into a buttered 1-1/2 qt. casserole dish. Bake at 350 degrees for about 45 minutes. Check to see that the center is still a little 'jiggly'. Don't overcook.
Cool and spoon into bowls with whipped cream on top, or a dash of heavy cream