Cabbage Roll Soup

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Cabbage Roll Soup

Adapted from Smith Bites

BAH Note:  This recipe reminds me of the soup that my grandmother would make with whatever was left at the bottom of the pot after she made stuffed cabbage rolls.  Thank you Deb and Rod for helping me keep this food memory alive in my kitchen.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound ground beef
  • 28 ounces chopped tomatoes
  • 1 head green cabbage, chopped
  • 2 cups water
  • 2 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 3/4 cup cooked rice

Heat the olive oil in a dutch oven over medium heat.  Add the onion and cook about 10 minutes until soft.  Add the ground beef and salt and cook, breaking the beef up with your spatula, until the beef is no longer pink.

Stir in the tomatoes, water, broth, and bay leaf.  Bring to a boil.  Reduce the heat to a simmer and cook, partially covered, for 45 minutes or until the cabbage is cooked and tender.  Stir in the rice before serving.

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Chicken Hash

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Chicken Hash

Adapted from Food to Die For

BAH Note: This recipe lived on my refrigerator door for a few months because I kept putting back in the menu lineup.  Fresh herbs can be stirred in just before serving.  Serve over rice or egg noodles or with biscuits for a hearty supper.

  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 4 cups chicken broth
  • zest of 1 lemon
  • 1/2 teaspoon kosher salt
  • meat from 1 small rotisserie chicken

Melt the butter in a dutch oven over medium heat.  Whisk in the flour and salt and cook, whisking constantly, for about 2 or 3 minutes until the butter mixture loses the raw flour smell.  Gradually add the chicken broth and whisk until the roux is completely dissolved into the broth.  Turn up the heat and bring the broth mixture up to a simmer. Cook for about 10 minutes or until the liquid thickens.  Turn off the heat, stir in the lemon zest and chicken, and stir to combine.

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Deb’s Hot Chocolate Mix

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Deb’s Hot Chocolate Mix

Adapted from Smitten Kitchen

BAH Note:  Deb calls this decadent.  “ridiculously good” is what I scribbled on this recipe.  If that doesn’t convince you to make this, I don’t know what will.

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 3 ounces bittersweet chocolate
  • 1/2 cup cocoa powder
  • 1/4 teaspoon kosher salt

Combine all ingredients in a food process and blitz until fully combined and powdery.  Transfer to an airtight container.

When ready to use, whisk together 1/4 cup mix per cup of milk in a saucepan.  Cook over medium heat, whisking occasionally, until the milk just comes up to a simmer and the mix is completely incorporated.

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Pam’s Instant Strawberry Ice Cream

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Pam’s Instant Strawberry Ice Cream

Adapted from Three Many Cooks

BAH Note:  I parted ways with my ice cream maker but sometimes I just want a creamy, frozen treat.  Thanks to Pam Anderson, I can make that happen.  There were some great tips and suggestions about substitutions in the comments section of Pam’s post….you might want to clicky on over and take a look.

  • 1 pound frozen strawberries
  • 1/2 cup agave nectar
  • 3/4 cup evaporated milk
  • 1/8 teaspoon kosher salt

Combine all ingredients in a blender and blend on high, stopping once or twice to scrape down/stir, until fairly smooth with bits of strawberries throughout.  Serve immediately for a very soft serve consistency or transfer the ice cream to a container and allow to set up briefly in the freezer.

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Pan Fried Corn

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Pan Fried Corn

Adapted from Add a Pinch

BAH Note: To make this creamy, add about 1/2 cup milk to the pan along with the corn.

  • 4 strips bacon, cut into bite sized pieces
  • 4 ears of corn, kernels cut off
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cumin
  • 1 tablespoon butter

Cook the bacon in a large frying pan over medium heat until browned, but not crisp.  Add the corn kernels, salt, and cumin and cook for approximately 15 minutes, stirring every few minutes.  Add the butter and stir to combine before serving.

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Crispy Smashed Potatoes

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Crispy Smashed Potatoes

Adapted from Shutterbean

BAH Note: Mine never look quite as sexy as Tracy’s.  I think it’s because I’m a wuss and only set the oven to 400.  If you’re feeling brave, crank it up to 450 degrees for the roasting.

  • 1 pound small Yukon Gold potatoes, scrubbed
  • 3 tablespoons olive oil
  • kosher salt

Bring the potatoes to a boil in a pot of salted water.  Cook for about 20 minutes until the potatoes are just fork tender.  Drain the potatoes and let them cool a bit in a colander.

Dry the cooled potatoes with a dish towel and working in batches on a cutting board give them a good whack with a small pan to smash them flat.

Transfer the potatoes to a baking sheet, coat with olive oil, and season with 1 teaspoon kosher salt.  Roast in a 400 degree oven for 30 minutes, turning the potatoes over after 15 minutes, until crisp and golden.

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Sweet and Sour Chicken

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Sweet and Sour Chicken

Adapted from Alice Currah @ PSB Parents

BAH Note:  This dish is as elusive as a yeti with regards to having its picture taken.  I’ve made it a bunch of times and never managed to document its existence.  The only note I wrote down on the recipe was “omg yes”.

  • 10 ounce crushed pineapple in juice
  • 2 1/2 tablespoons cornstarch
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 1/2 pounds chicken breast or thigh (boneless, skinless)
  • 2 teaspoons kosher salt
  • 2 tablespoons vegetable oil

Drain the juice from can of pineapple into a small saucepan, leaving the crushed pineapple in the can.  Add 1/2 tablespoon (1 1/2 teaspoons) cornstarch and whisk together until the cornstarch is dissolved.  Whisk in the brown sugar, vinegar, soy sauce, and ketchup and cook over medium heat until the sauce begins to simmer.  Continue to cook for about five minutes, stirring, until the sauce thickens.  Move the pan off the heat while you prep the chicken.

Cut the chicken into one inch cubes and place them into a plastic bag.  Add the kosher salt and remaining 2 tablespoons of cornstarch.  Close the top of the bag and shake to coat the chicken.

Heat the oil in a large frying pan over medium heat and cook the chicken in batches, adding additional oil as needed, until lightly browned and cooked through.  Return all the chicken to the pan and add the sauce and crushed pineapple.  Cook for about 3 minutes until everything is warmed through.

Serve over steamed rice.

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