Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
We are now into the two busiest weeks of December. Those couple of weeks right before Christmas when we have more things to do than we can possibly cope with! (Unless you are really a super-organized person, and I am not!) Its down-to-the-crunch time!!
I thought it would be fun to share with you today some quick and easy Winter Warmer meals guaranteed to get you in and out of the kitchen quickly. There is no need to have to resort to a takeaway for supper (unless you feel like a real treat)!
There is a bit of something here for everyone to enjoy, even the vegetarians in the group! Whatever your leanings, your family is sure to enjoy all of these fabulously tasty, belly-warming options!
HERBED TOMATO AND WHITE CHEDDAR SOUP. This delicious tomato soup is simple and easy enough to enjoy as a lovely light supper, but at the same time rich and flavorful enough to be used as a first course party dish.
Topped with crunchy cheddar croutons it is very easily made for a light family supper, but at the same time it is elegant enough that you wouldn't mind serving it to company.
I like to serve it with some mash or rice. With the exception of a few small prep details, this delicious dish pretty much cooks itself.
SKILLET BRATS & SPUDS This is a deliciously easy pan fry that includes spicy bratwurst, cabbage and potatoes.
Cooked all in a skillet, there is a delicious touch of cream and cheese that tip these simple ingredients over the top into something very special indeed!
PROPER WELSH RAREBIT This very popular supper dish is a lot easier to make than one would suppose! Its surprisingly hearty and quite delicious!
Spooned on slices of bread and grilled to perfection it makes a really tasty supper that works well with a salad on the side or even chips. (French Fries)
You can even make the rarebit mixture ahead of time, spreading it onto the bread and grilling when its time to eat.
TRADITIONAL COTTAGE PIE Whether you make this with leftover roast beef from the Sunday lunch or brown ground beef specially to use, this one is a real family pleaser.
Meat and gravy, plus vegetables baked beneath a lush potato thatch. You can also make this ahead of time, ready to pop into the oven when you are ready to eat.
OVEN BARBEQUED CHICKEN This is so easy to make that I almost hesitate in posting the recipe, but someone might benefit from my posting it. Its always been a family favorite.
Easy. Delicious. Simple. Your family will love it. This chicken basically cooks itself leaving your hands free to do other things. And we all know how busy our December days can get!!
SHREDDED BEEF TACOS For this recipe the slow cooker does most of the work so you don't have to!
Fork tender beef that works very well in tacos, and would indeed also be great in burritos or quesadillas. Just throw it into the slow cooker in the morning and let it do all the work.
Take the meat out and shred it, warm some tortillas, put out the taco toppings and you are good to go!
CROCK POT CHICKEN & STUFFING No fuss, no muss and totally delicious. Chicken breasts get layered in the crock pot with a few other bits, the end result being something the whole family will love.
Your sides can be a simple or as complicated as you choose. I like to have some vegetables and potato with this, but its great even on its own with nothing else! Its just plain delicious!
CHILI DOG SAUCE This fabulously tasty sauce can be made well ahead, ready to warm up when you are ready to eat! It does make quite a bit, but freezes really well.
You can also warm up the leftovers with some cut up hotdogs and ladle them over oven chips for a stress-free mid-week Chili Dog Poutine that everyone will love!
SCRAMBLED EGGS BENEDICT Why not have breakfast for supper!!! If you use convenience ingredients like a ready made hollandaise sauce, this goes together very quickly.
Toasty muffins, topped with back bacon, scrambled eggs and that lush benedict sauce.
It tastes and looks like you spent all day, but is so easy. Who knew elegant could be so simple to do!
FAJITA CHICKEN BAKE Simple, quick to make, and a fairly delicious way to get in some of your five a day. I like to serve it with rice. Its a bit spicy so adjust accordingly.
If you can layer things in a casserole, then you can make this simple, family friendly dish!
VEGETABLE STEW WITH CHEESE PUFF DUMPLINGS Not a scrap of meat in site but I promise you that you will not miss it. This will have everyone scrambling for seconds!
Comforting, rib sticking, tasty and hearty. What more could you ask for. Dumplings! Oh yeah!!
A bit of crusty bread on the side and Bob's your Uncle. The fact that it's quick and simple and family pleasing just means that this is the perfect weeknight super!
LAYERED RAVIOLI BAKE Quick, simple and quite delicious. You will love this easy casserole.
Fresh Ravioli pasta layered in a baking dish with a simple meat sauce and cheese. What's not to love about the easy of this one! A salad and some garlic bread on the side and you're in like Flynn!!
CROCK POT SAUERKRAUT SOUP I've saved the best for last! This is so simple to make. If you can bang everything into a pot, then you can make this, because . . . that's all it really involves!
This is a delicious soup which is easy to make and leaves your hands free and available to get on with other things. It makes a perfect supper when served with some crusty rolls.
So there you have it! A delicious round up of tasty possibilities designed to get you in and out of the kitchen quickly without a lot of fuss over these next few weeks! Enjoy! (I know I will!!)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
When we were growing up one of our favorite parts of any holiday meal was the inevitable soup we knew that my mother would be making in the days following.
We would have a nice meal on the first day, perhaps leftovers on the second, sandwiches and then on about the third day my mother would put the bones in a pot on the stove and we knew we were in for a real treat!
At Thanksgiving and Christmas it would be a nice pot of turkey soup. Roast Ham at New Years and Easter meant we would be having our favorite French Canadian Pea Soup.
Sometimes if it was a roast beef we would end up with beef and vegetable. We were not picky. My mom made great soup and we were happy to have a bowl of it set before us no matter what kind it was!
My mother was the best soup maker and I learned all that I know about making soup from watching her. As adults when we went home for a visit we knew that mom would always have a big ice cream container of her homemade soup waiting for us in the deep freeze!
Mom has been gone from us for almost three years now and there is not a day goes by but what I don't think of her multiple times. When I am feeling poorly I long for a bowl of her homemade soup.
It was indeed good medicine and made all of your troubles seem smaller and insignificant, and chased away all the sniffles. Homemade soup to me is just like one of my mother's hugs in a bowl.
Having a bunch of leftover turkey bones made me want to make a big pot of homemade turkey soup. Although this recipe makes a lot, that is not a problem. It freezes very well and who can't use a container of homemade soup in the freezer to take out as a pick-me-up or a hug when you need one!
WHAT YOU NEED TO MAKE TURKEY CARCASS SOUP
Nothing too extravagant. Simple ordinary every day ingredients.
- a spent turkey carcass with plenty of meat clinging to the bones (if you don't have a lot of meat left on it add a chicken leg or two)
- a few chicken bullion cubes (not necessary but they add additional flavor)
- onions, celery
- carrots
- cabbage
- rutabaga (swede)
- a can of chopped tomatoes
- Worcestershire Sauce
- a variety of herbs and seasonings
- pearl barley
- split peas (optional but nice)
HOW TO MAKE TURKEY CARCASS SOUP
Its really simple really. If your turkey carcass is rather on the large side, break it up into smaller pieces. Pop it into a saucepan along and cover it with water. Bring to the boil.
Once you have brought it to the boil, reduce to a simmer and add the bullion cubes if using. Leave this to simmer for about an hour or so at which time any meat left on the carcass will be falling off and the broth should be really fragrant.
You need to carefully remove your bones from the broth now. They will be hot. Remove and set aside, then strain the broth in the saucepan into a clean saucepan through a sieve. This will remove any solids that you might have missed.
Pick all of the meat from the bones, dice and return it to the pan with the broth. Bring back to the boil and then add the remaining ingredients.
Reduce to a simmer and cook, covered, for a further hour until all of the vegetables are tender and the barley and spit peas have cooked. Taste and adjust the seasoning as required. Discard the bay leaf.
That's basically it. Your soup is done and ready to eat. We love it with crackers in our house. Mom always let us put butter on our crackers.
There was probably more butter than cracker! That's one thing my mom always used and that was real butter. We never had margarine. It was one of her little extravagances.
And she never minded us spreading it thickly onto our bread or crackers. Dad always used to say to us, "Would you like more bread with that butter?" But we kept slathering it on anyways.
To this day I love butter. It is a weakness of mine and will probably kill me in the end, but I will die with a smile on my buttery lips!! 😄
I really hope that you have saved your turkey carcass and that you will give this tasty soup a go. When I worked at the Manor they always wanted me to make soup with the carcass and also with chicken carcasses after a roast chicken.
They loved my soup. I guess I inherited my mother's talent for making a great pot of soup! (Amongst other things.) Enjoy!!
Turkey Carcass Soup
Yield: 12
Prep time: 45 MinCook time: 2 HourTotal time: 2 H & 45 M
This delicious soup makes a fair amount, but it freezes really well. I enjoy it on the day and then freeze it in two serving sized containers to enjoy at another time.
Ingredients
- 1 turkey carcass
- 4 quarts (4 liters) water
- 3 chicken bullion cubes
- 1 small rutabaga, peeled and diced
- 4 large carrots, peeled and sliced
- 2 stalks celery, trimmed and diced
- 1 large onion, peeled and diced
- 1 ½ cups coarsely shredded cabbage
- 1 14 ounce/400g can diced tomatoes, undrained
- ½ cup (93g) uncooked pearl barley
- 1/4 cup (50g) of split peas
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 bay leaf
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon paprika
- ¼ teaspoon poultry seasoning
- 1 pinch dried thyme
Instructions
- Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, add the bullion cubes reduce heat to a simmer, and cook the turkey frame until any meat remaining falls off the bones, about 1 hour.
- Carefully remove the turkey carcass. Remove and chop any remaining meat from the carcass and discard the bones.
- Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey. Bring to the boil.
- Reduce to a simmer and stir in the rutabaga, carrots, split peas, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour.
- Taste and adjust seasoning as required. Remove and discard the bay leaf. Serve hot, ladled into heated soup bowls with some crackers or crusty bread on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
There are more than a few things that my family loves to eat, flavors that we find impossible to resist and favorite dishes.
We all LOVE Fish & Chips for instance. Its not something we would only ever rarely cook at home so when we go out to eat, even ensemble, every one of us will order Fish & Chips! Its a given.
And any time we try to break from tradition, we are hugely disappointed and wishing we had gotten the Fish & Chips! Its like a sickness with us. Must have Fish & Chips.
Other things we absolutely love are cabbage rolls, wieners in any way shape or form, mom's homemade baked beans.
Then there is the pizza from my cousins restaurant, mom's ham and pea soup, blueberry pie, savory pies, chicken wings, and absolutely anything made or flavored with lemon!
Yes, we have our firm favorites when it comes to what we like to eat.
This Lemon Biscuit Pudding is a real favorite and at the top of the list when it comes to easy lemon desserts.
Dessert was not something we had very often when we were children. Occasionally mom would make a lemon or an apple pie. Basically desserts were reserved for special occasions and holidays.
Lemon Biscuit Pudding was one of the rare exceptions. Quick and easy to make, and oh so delicious! It is a real comfort dessert.
It is not a pudding in the sense of the North American idea of a pudding. It is more like a British pudding.
Its basically lemon biscuits partially baked, and then topped with a lemon custard and baked again. Simple and lush.
I have downsized this recipe today to feed only two to three people, but will be happy to share the amounts for a larger recipe with anyone who asks.
Lemon! Biscuits! Custard! Count me in, especially if you serve it warm with lashings of cream spooned over top, or a scoop of vanilla ice cream!!
This might be simple, but the flavors are anything but simple. This is one very lush and delicious dessert! Simple ingredients done incredibly well.
WHAT YOU NEED TO MAKE LEMON BISCUIT PUDDING
Nothing extravagant, unless you consider lemon zest extravagant, and I guess there are times during the year when it might be considered so.
- plain all purpose flour
- granulated sugar
- baking powder
- vegetable shortening (or butter if you are so inclined)
- salt
- milk
- finely grated lemon zest
- whole milk
- whipping cream
- egg
So nothing fantastically outlandish. You will need the lemon zest of approximately 2 large lemons and not the juice.
The good news is your lemons will not go to waste. You can freeze them, or the juice. To freeze the lemons themselves, simply slice or halve and place into zip lock baggies.
They will keep for up to three months. and you can use them for anything cooked, or drinks.
To freeze the juice, squeeze and pour into ice cube trays. Freeze until solid and then pop out into a zip lock baggie and return to the freezer.
Most ice cube trays hold at the very least a teaspoon and at best a tablespoon. Once frozen you have premeasured lemon juice ready to use at a moments notice!
Just thaw and use as you would fresh lemon juice. Or if you are cooking with it (ie. sauces, etc.) just throw it in frozen. It will soon thaw out.
HOW TO MAKE LEMON BISCUIT PUDDING
You start by making a very simple biscuit dough. Just whisk the flour, baking powder, salt and some sugar together in a bowl.
Into this you drop some white vegetable shortening. If you want you can use butter instead. Its actually very good made with butter. (Just saying) Richer.
You will need to rub/cut the shortening/butter into the flour mixture until it resembles coarse bread crumbs. Stir in some lemon zest.
Some milk is stirred in and then the mixture it dropped into a buttered baking dish. Make sure your dough has a droppable consistency.
If you think it is too dry, add a bit more milk.
Some additional sugar is sprinkled over top before popping the dish into a hot oven, where it bakes until it is beginning to turn golden brown.
While it is baking, you will need to mix together the custard mixture. Its a simple mixture really.
Just measure everything for the custard into a small bowl and whisk it all together with a small wire whisk or a fork.
To measure the egg, I beat the whole egg together and then just weigh it (easiest) or simply pour in half of what you end up with. You could use just the yolk, but by beating it together you get a bit of each the yolk and the white.
Once the biscuits have browned a bit and risen, you remove them from the oven and turn the oven down to a moderate temperature.
You then pour the custard over top and return it to the oven where it needs to bake for a further 20 minutes or so.
It is done when the pudding is set, golden brown and a knife inserted in the center comes out clean. Easy peasy.
This is best spooned into bowls and served warm, with lashings of cream to pour over top or a with a scoop of vanilla ice cream placed on top of each serving.
You can also vary this by stirring some dried cranberries into the pudding mixture before you pour it over top of the hot biscuits.
Raisins are also very nice.
I love homey, comforting desserts like this. Grandmotherly. Home style. Nothing fancy, but incredibly satisfying.
I really hope that you will be inspired to want to try this out for yourself, and like I said, if you want to make it for a larger crowd, just let me know and I will give you the amounts to serve six people.
In the meantime, enjoy!
Lemon Biscuit Pudding
Yield: 2-3
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Such a simple thing and yet incredibly delicious. You can add dried cranberries if you wish. Beautiful lemon flavors and delicious served warm with lashings of cream poured over top!
Ingredients
For the biscuits:
- 3/4 cup (105g) flour
- 1/8 tsp salt
- 1 1/2 tsp baking powder
- 1 TBS sugar plus 3/4 tsp to sprinkle
- 2 TBS vegetable shortening
- 1/2 tsp finely grated lemon zest
- 1/4 cup (60ml) whole milk
For the pudding:
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) whipping cream
- 1/2 TBS finely grated lemon zest
- 1/2 large free range egg (about 1 1/2 TBS or 25g)
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Butter a small baking dish (1 quart) well.
- In a medium bowl, whisk together the flour, baking powder, 1 TBS sugar, and salt. Drop in the shortening and cut it in until the mixture resembles coarse bread crumbs, using a pastry blender. Stir in the lemon zest and the milk. Drop by spoonsful into the baking dish. (About 4 equal sized dollops) Sprinkle evenly with the 3/4 tsp of sugar.
- Bake for 8 to 10 minutes until golden brown.
- Beat all of the pudding ingredients together in a bowl with a wire whisk until well combined.
- Reduce the oven temperature to 350*F/180*C/ gas mark 4.
- Pour the pudding over the hot biscuit mixture. Return to the oven and make for 18 to 20 minutes until the pudding is set ad a knife inserted in the center comes out clean.
- Serve warm, spooned into bowls, with cream on the side for pouring over top. Vanilla Ice Cream is also good with this dessert.
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