Christine's Pantry: everyday

Showing posts with label everyday. Show all posts

Sunday, August 21, 2011

Sloppy Lasagna

Oregano is an important culinary herb, used for the flavor of it leaves, which can often be more flavourful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough to almost numb the tongue, but the culivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.

Oregano's most prominent modern use is as the staple herb of Italian Americn cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the pizza herb, which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs, oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred.

By http://en.wikipedia.org/wiki/Oregano#Culinary

Sloppy Lasagna

Ingredients:

2 pounds ground beef

1 onion, chopped

4 lasagna noodles, broken into pieces

salt and pepper, to taste

1 teaspoon dried oregano

1 teaspoon basil

2 bay leaves

1 tablespoon garlic, minced

1 teaspoon Worcestershire sauce

3 (8 oz) cans tomato sauce

1 (14.5 oz) can diced tomatoes

parmesan cheese, garnish

extra virgin olive oil, just enough to cover bottom of pot

Directions:

In large pot, heat oil over medium high heat. Add ground beef, onion, garlic, Worcestershire sauce salt and pepper. Cook until no longer pink, drain excess grease and reduce heat. Then add diced tomatoes, tomato sauce, basil, oregano and bay leaves. Stir well. Cook noodles according to package directions. Once noodles have cooked, drain well. Add noodles to meat mixture. Stir well. Discard bay leaves. Garnish with parmesan cheese. Enjoy!

Friday, August 5, 2011

Salisbury Steak

Salisbury Steak was named after James Henry Salisbury, MD. was a 19^th century American physician, and the inventor of the Salisbury Steak.

Salisbury was born in Scott, NY, in 1823, died 1905. He earned a Bachelor of Natural Sciences degree from the Rensselaer Polytechnic Institute in 1844. He joined the New York Geological Survey as an assistant chemist, was promoted in 1849 to principal chemist, and remained in this position until 1852. He earned his medical degree from Albany Medical College in 1850, and a Master's degree from Schenectady College in 1852.

Salisbury served as a physician during the American Civil War, and became convinced that diarrhea suffered by the troops could be controlled with a diet of coffee and lean chopped beefsteak.

Salisbury was one of the earliest health food faddists and taught that diet was the main determinant of health. He believed vegetables and starchy foods produced poisonous substances in the digestive system which were responsible for heart disease, tumors, mental illness and tuberculosis. He believed that human dentition demonstrated that humans were meant to eat meat, and sought to limit vegetables, fruit, starches, and fats to one-third of the diet.

The Salisbury steak, his means of achieving this goal, is ground beef flavored with onion and seasoning and then deep-fried or boiled, and was introduced in 1888. Salisbury believed that beef was excellent defense against many different physical problems. He suggested that Salisbury steak should be eaten three times a day, with lots of water to cleanse the digestive system. He was an early American proponent of a low carbohydrate diet for weight loss, and he promoted his diet for that purpose.

Salisbury steak, essentially a hamburger, might have faded from the collective memory if World War I had not inspired a drive in English speaking nations to rename Germon sounding thing. Salisbury steak became a popular substitute for the bunless hamburger.

By http://en.wikipedia.org/wiki/James_Salisbury

Salisbury Steaks

Ingredients:

1 small onion, sliced

1/4 cup bread crumbs

1 egg, beaten

1/4 teaspoon salt

1 teaspoon pepper

1/4 teaspoon crushed red pepper

1 teaspoon Worcestershire sauce

1 pound ground beef

1 (0.87 oz) package brown gravy mix

1 (10.5 oz) can cream of mushrooms soup

olive oil, just enough to cover bottom of pan

Directions:

In a large bowl, add meat, bread crumbs, egg, Worcestershire sauce, crushed red pepper, salt and pepper. Using your clean hands, combine ingredients. Shape into 4 patties. Cook brown gravy according to package directions. In a large skillet, heat oil over medium heat. Cook patties about 10 minutes, or until no longer pink in center, turning once. Remove patties and keep warm. Turn heat to medium low heat. In the same skillet add brown gravy, cream of mushroom soup and onions, stir well, heat through, about 7 minutes. Serve gravy and cream of mushroom soup over patties. Enjoy!

Saturday, July 23, 2011

Triple Chocolate Cookies

Cookie like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies by modern standards.

Cookies appear to have their origins in 7th century Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society, throughout Europe, from royal cuisine to street vendors.

With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.

Cookies came to America in the early English settlement, the 17th century, although the name "koekje" arrived with the Dutch. This became Anglicized to "cookie" or cooky. Among the popular early American cookies were the macaroon, gingerbread cookies, and of course jumbles of various types.

The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.

By http://en.wikipedia.org/wiki/Cookie

Triple Chocolate Cookies

Ingredients:

1 (18.5 oz) triple chocolate fudge cake mix

3 eggs, beaten

1/2 cup vegetable oil

1 1/3 cup water

1 cup walnuts, chopped

1 teaspoon vanilla extract

Directions:

Preheat oven to 375. Lightly spray cookie sheet with non-stick cooking spray. In a mixing bowl, add all ingredients. Stir well. Using a tablespoon, drop batter on cookie sheet. Bake for 7 minutes. Cool on wire rack. Enjoy!

Friday, July 15, 2011

Onion Rings

I spent a good amount of time researching and found very little information on onion rings.

The exact origins of the onion ring are unknown, but in 1933 a recipe for deep fried onion rings that are dipped in milk then dredged in flour appeared in a Crisco advertisement in The New York Times Magazine.

A recipe for French Fried Onions may have appeared in the Middletown, NY Daily Times on January 13, 1910. It does not claim to be the originator of the recipe.

One claimant to the invention of the onion ring is the Pig Stand restaurant chain, founded in Oak Cliff, Texas, in the early 1920s. The once thriving chain, whose heyday in the 1940s saw over 100 locations across the United States, also claims to be the originator of Texas toast.

By http://en.wikipedia.org/wiki/Onion_ring

Onions... Because onions are small and their tissues leave little or no trace, there is no conclusive opinion about the exact location and time of their birth. Many archaeologists, botanists and food historians believe onions originated in central Asia. Other research suggests that onions were first grown in Iran and West Pakistan.

It is presumed that our predecessors discovered and started eating wild onions very early long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet.

Most researchers agree that the onion has been cultivated for 5000 years or more. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce.

While the place and time of the onion's origin are still a mystery, there are many documents, from very early times, which describe its importance as a food and its use in art, medicine and mummification.

Onions grew in Chinese gardens as early as 5000 years ago and they are referenced in some of the oldest Vedic writings from India. In Egypt, onions can be traced back to 3500 B.C. There is evidence that the Sumerians were growing onions as early as 2500 B.C. One Sumerian text dated to about 2500 B.C. tells of someone plowing over the city governor's onion patch.

In Egypt, onions were actually an object of worship. The onion symbolized eternity to the Egyptians who buried onions along with their Pharaohs. The Egyptians saw eternal life in the anatomy of the onion because of its circle-within-a-circle structure. Paintings of onions appear on the inner walls of the pyramids and in the tombs of both the Old Kingdom and the New Kingdom. The onion is mentioned as a funeral offering and onions are depicted on the banquet tables of the great feasts - both large, peeled onions and slender, immature ones. They were shown upon the altars of the gods.

Frequently, a priest is pictured holding onions in his hand or covering an altar with a bundle of their leaves or roots. In mummies, onions have frequently been found in the pelvic regions of the body, in the thorax, flattened against the ears and in front of the collapsed eyes. Flowering onions have been found on the chest, and onions have been found attached to the soles of the feet and along the legs. King Ramses IV, who died in 1160 B.C., was entombed with onions in his eye sockets. Some Egyptologists theorize that onions may have been used because it was believed that their strong scent and/or magical powers would prompt the dead to breathe again.

Other Egyptologists believe it was because onions were known for their strong antiseptic qualities, which construed as magical, would be handy in the afterlife.

Onions are mentioned to have been eaten by the Israelites in the Bible. In Numbers 11:5, the children of Israel lament the meager desert diet enforced by the Exodus: "We remember the fish, which we did eat in Egypt freely, the cucumbers and the melons and the leeks and the onions and the garlic."

In India as early as the sixth century B.C., the famous medical treatise Charaka - Sanhita celebrates the onion as medicine - a diuretic, good for digestion, the heart, the eyes and the joints.

Likewise, Dioscorides, a Greek physician in first century A.D., noted several medicinal uses of onions. The Greeks used onions to fortify athletes for the Olympic Games. Before competition, athletes would consume pounds of onions, drink onion juice and rub onions on their bodies.

The Romans ate onions regularly and carried them on journeys to their provinces in England and Germany. Pliny the Elder, Roman's keen-eyed observer, wrote of Pompeii's onions and cabbages. Before he was overcome and killed by the volcano's heat and fumes, Pliny the Elder catalogued the Roman beliefs about the efficacy of the onion to cure vision, induce sleep, heal mouth sores, dog bites, toothaches, dysentery and lumbago. Excavators of the doomed city would later find gardens where, just as Pliny had said, onions had grown. The bulbs had left behind telltale cavities in the ground.

The Roman gourmet Apicius, credited with writing one of the first cookbooks (which dates to the eighth and ninth centuries A.D.), included many references to onions.

By the Middle Ages, the three main vegetables of European cuisine were beans, cabbage and onions. In addition to serving as a food for both the poor and the wealthy, onions were prescribed to alleviate headaches, snakebites and hair loss. They were also used as rent payments and wedding gifts.

Later, the first Pilgrims brought onions with them on the Mayflower. However, they found that strains of wild onions already grew throughout North America. Native American Indians used wild onions in a variety of ways, eating them raw or cooked, as a seasoning or as a vegetable. Such onions were also used in syrups, as poultices, as an ingredient in dyes and even as toys. According to diaries of colonists, bulb onions were planted as soon as the Pilgrim fathers could clear the land in 1648.

By http://www.foodreference.com/html/onions-history-of-onions.html

Onion Rings

Ingredients:

2 medium yellow onions, sliced into rings

1 tablespoon seasoned salt

1 cup flour

1/4 cup cornmeal

2 eggs, beaten

vegetable oil

Directions:

In a dutch oven, preheat oil to 350 degrees. Slice onions into rings and separate rings. In a bowl add eggs. In a separate bowl, add flour, cornmeal and seasoned salt, mix well. Dip onion rings in egg, then add onion rings to flour and making sure to coat each ring. Fry onion rings in batches, making sure not to crowd, for about 4 minutes, until brown and crispy. Remove onion rings with tongs and place on paper towel to drain. Serve hot. Enjoy!

Wednesday, July 13, 2011

Chicken Tetrazzini

Luisa Tetrazzini (1871-1941), called “The Florentine Nightingale,” was a world renowned opera star who was a favorite of San Francisco audiences. Chefs often named dishes for prestigious clients at their restaurants.

But just what chef she inspired remains in doubt. One theory has the chef at the Knickerbocker Hotel in New York City, Mr. Pavani, creating the dish to honor Luisa Tetrazzini’s January 1908 New York debut singing Violetta in La Traviata. It is likely she stayed at the Knickerbocker at Broadway and 42nd Street; many opera singers in that period did, and in fact Enrico Caruso became a resident, moving his family there to be near the Metropolitan Opera. Although the Knickbocker no longer exists, one can still find a locked door at the Times Square subway station platform with the name Knickerbocker above it, where at one time a stairway led from the subway up to the lobby of the hotel.

A few historians claim that master French chef George Auguste Escoffier invented Chicken Tetrazzini, but it is not mentioned in his cookbooks. Some sources say that a recipe for Chicken Tetrazzini appears in the Christian Science Monitor in October 1908, and in the Chicago Tribune in 1911. Various other people claim their relatives invented it at the turn of the 20th century.

Supporting San Francisco’s claim to the recipe is James Beard, who believes that the dish was created at the Palace by Chef Ernest Arbogast. Arbogast, who retired after twenty years of service at the Palace, is also know for creating Oysters Kirkpatrick... oysters dipped in a sauce of ketchup and butter, covered with bacon, topped with Parmesan cheese, and baked. That 1900 invention is named in honor of hotel manager Colonel John Kirkpatrick.

It is possible he created Chicken Tetrazzini in 1904 when Tetrazzini sang to great acclaim in San Francisco and was featured in daily articles in the San Francisco Chronicle. Or maybe Arbogast gave the dish its official name after the 1908 New York debut when Tetrazzini had a second triumph in San Francisco. Another possibility is that the dish was premiered after Tetrazzini gave her famous outdoor Christmas Eve concert in 1910 before an estimated quarter of a million people at Lotta’s Fountain. That concert came about when two New York impresarios began feuding over which controlled her New York opera contract. When they attempted to get an injunction to prevent her singing in any theater until their legal squabble was settled, Tetrazzini, who loved the worshipful audiences in San Francisco, headed to the City vowing to sing in the streets if she had to. Although no injunction was issued, she carried out her promise with the open air concert that has become legendary.

By http://www.sfcityguides.org/public_guidelines.html article=346&submitted=TRUE&srch_text=&submitted2=&topic=Food

Chicken Tetrazzini

Ingredients:

2 cups uncooked spaghetti

1 small onion, chopped

1 teaspoon salt

1 teaspoon pepper

1 (9.5 oz) can chicken, drained

1 (10.5 oz) can cream of chicken soup

1 (10.5 oz) can cream of mushroom soup

extra virgin olive oil, just enough to cover bottom of pan

Mozzarella cheese, sprinkle

Directions:

Cook spaghetti according to package directions. In a large skillet, add olive oil, and heat over medium heat, add onions, salt and pepper. Cook onions until tender. Add cream of chicken soup, cream of mushroom soup and chicken. Mix well. Once spaghetti cooked, drain well. Add spaghetti to chicken and mix well. Spray 13x9 baking pan with nonstick cooking spray. Add chicken and noodles to baking pan. Sprinkle with Mozzarella cheese. Preheat oven to 350 degrees. Cook about 15 to 20, until cheese has melted and bubbly. Enjoy!

Monday, July 11, 2011

Creamy Pork Noodle Soup

Over time, the Dutch oven used in the American colonies began to change. The pot became shallower and legs were added to hold the oven above the coals. A flange was added to the lid to keep the coals on the lid and out of the food.

The cast-iron cookware was loved by colonists and settlers because of its versatility and durability. It could be used for boiling, baking, stews, frying, roasting, and just about any other use. The ovens were so valuable that wills in the 18th and 19th centuries frequently spelled out the desired inheritor of the cast iron cookware. For example, Mary Ball Washington (mother of President George Washington) specified in her will, dated 20 May 1788, that one-half of her "iron kitchen furniture" should go to her grandson, Fielding Lewis, and the other half to Betty Carter, a granddaughter. Several Dutch ovens were among Mary’s “iron kitchen furniture.

When the young American country began to spread westward across the North American continent, so did the Dutch oven. A Dutch oven was among the gear Lewis and Clark carried when they explored the great American Northwest in 1804–1806. The pioneers who settled the American West also took along their Dutch ovens. In fact, a statue raised to honor the Mormon handcart companies who entered Utah’s Salt Lake Valley in the 1850s proudly displays a Dutch oven hanging from the front of the handcart. The Dutch oven is also the official state cooking pot of Utah.

Mountain men exploring the great American frontier used Dutch ovens into the late 19th century. Dutch oven cooking was also prominent among those who took part in the western cattle drives that lasted from the mid-19th century into the early 20th century.

Modern Dutch ovens designed for use on the cooktop or in the oven are typically smooth-bottomed. Two French manufacturers of enameled Dutch ovens, Le Creuset and Le Chasseur, refer to their ovens as "French ovens", or in the UK as "casserole dishes". Some older styles, such as the unglazed ovens by Lodge, Griswold, CampChef, and Wagner, retain the bale handle, while others, such as the enameled versions by Staub, Sante, and le Creuset, have two loop handles. Modern ovens may also be made of thick cast aluminum or ceramic.

By http://en.wikipedia.org/wiki/Dutch_oven#American_history

Creamy Pork Noodle Soup

Ingredients:

1 pound ground pork

1 onion, chopped

1 tablespoon olive oil

1 tablespoon butter

salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon garlic, minced

2 (4 oz) can mushrooms, drained

2 cups uncooked egg noodles

5 cups chicken broth

1 (8 oz) sour cream

2 heaping tablespoons ketchup

Directions:

In a dutch oven, add olive oil and butter, heat over medium high heat. Add pork, onions, garlic, salt and pepper. Breaking meat up as it cooks. Cook pork until no longer pink. Add mushrooms, chicken broth, ketchup and noodles. Stir well. Bring to boil, then reduce heat to simmer. Simmer for 30 minutes. After soup has been cooking for 27 minutes, add sour cream. Stir well. Serve warm. Enjoy!

Saturday, July 9, 2011

Bread Pizza

The Ancient Greeks covered their bread with oils, herbs and cheese. In Byzantine Greek the word was spelled pita, meaning pie. The word had now spread to Turkish as pide, in Balkan languages, Serbo Croatian pita, Albanian pite, Bulgarian pita, Modern Hebrew via the Judaeo Spanish pita, Though the Hebrew word pittah is spelled like the Aramaic pittetalpitta, which is related to Levantine Arabic Fatteh, they are not connected historically. The Romans developed placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves. Modern Pizza originated in Italy as the Neapolitan pie with tomato. In 1889, cheese was added.

King Ferdinand I (1751-1825) is said to have disguised himself as a commoner and, in clandestine fashion, visited a poor neighborhood in Naples. One story has it that he wanted to sink his teeth into a food that queen had banned from the royal court... pizza.

In 1889, during a visit to Naples, Queen Margherita of Savoy was served pizza resembling the colors of the Italian flag. Red (tomato), white (Mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita.

The bottom of the pizza, called the "crust", may vary widely according to style, thin as in a typical hand tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese.

In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood or coal fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.

By http://en.wikipedia.org/wiki/Pizza

Bread Pizza

Ingredients:

4 slices bread, toasted, you can use any bread you have on hand

pizza sauce, to taste

1/4 cup Mozzarella shredded cheese, more if desired

12 sliced pepperoni

1/2 red onion, sliced

1/2 green bell pepper, sliced

1/2 teaspoon oregano

Directions:

Spread pizza sauce on each toasted bread. Sprinkle oregano on each toasted bread, take 2 slices bread and add cheese, onions and green bell peppers. Take the other 2 slices and add cheese and slice pepperoni. Place under broiler, until cheese has melt and bubbly. Keep an eye on it. Enjoy!

Cooks note, make sure your bread is toasted before adding pizza sauce, or your bread will be soggy. This recipes makes a great lunch, or after school snack.

Thursday, July 7, 2011

Pan Banana

All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce 2 shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.

Cultivated bananas are parthenocarpic, which makes them sterile and unable to produce viable seeds. Lacking seeds, propagation typically involves removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact.

However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to 2 weeks; they require minimal care and can be shipped in bulk.

It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.

In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).

By http://en.wikipedia.org/wiki/Banana#Historical_cultivation

As a non seasonal crop, bananas are available fresh year round.

Pan Banana

Ingredients:

2 tablespoons butter

2 tablespoons light brown sugar

1 teaspoon cinnamon

1/4 teaspoon ground ginger

3 bananas, peeled and sliced

Directions:

In a skillet, melt butter over medium low heat. Once butter has melted, add brown sugar, cinnamon, ground ginger and bananas, Stir gently. Heat through, about 5 to 7 minutes. Serve warm. Enjoy!

Tuesday, July 5, 2011

Pan Fried Tilapia Sandwich

Tilapia is the fifth most important fish in fish farming, with production reaching 1,505,804 metric tons in 2000. Because of their large size, rapid growth, and palatability, tilapiine cichlids are the focus of major farming efforts, specifically various species of Oreochromis, Sarotherodon, and Tilapia, collectively known colloquially as tilapias. Like other large fish, they are a good source of protein and popular among artisanal and commericial fisheries. Most such fisheries were originally found in Africa, but outdoor fish farms in tropical countries such as papua New Guinea, the Philippines, and Indonesia are underway in freshwater lakes. In temperate zone localities, tilapiine farming operations require energy to warm the water to tropical temperatures. One method uses waste heat from factories and power stations.

China is the largest Tilapia producer in the world, seconded by Egypt.

Commercially grown tilapia are almost exclusively male. Cultivators use hormones such as testosterone to reverse the sex of newly spawned females. Because tilapia are prolific breeders, the presence of female tilapia results in rapidly increasing populations of small fish, rather than a stable population of harvest-size animals.

Other methods of Tilapia population control are polyculture, with predators farmed alongside Tilapia or hybridization with other species.

Whole tilapia fish can be processed into skinless, boneless (PBO) fillets: the yield is from 30 percent to 37 percent, depending on fillet size and final trim. The use of tilapia in the commercial food industry has led to the virtual extinction of genetically pure bloodlines. Most wild tilapia today are hybrids of several species.

By http://en.wikipedia.org/wiki/Tilapia

Pan Fried Tilapia Sandwich

Ingredients:

1 teaspoon paprika

1 teaspoon garlic powder

1/4 teaspoon crushed red pepper

1/4 teaspoon cumin

1/2 teaspoon thyme, to taste

1 teaspoon salt

1 teaspoon pepper

olive oil

2 tablespoons butter

2 tilapia fillets

4 slices bread, I used 12 grain, or use your favorite bread

tarter sauce, to taste

Directions:

In a bowl, combine first 7 ingredients. Drizzle extra virgin olive oil over top of fish. Sprinkle seasoning mix over top of fish. Add butter to frying pan and heat over medium high heat. Add fish to the pan. Cook fish, 3 to 4 minutes per side, or until fish flakes easily with fork. Remove from pan. Add tarter sauce to each slice of bread. Add fish. Enjoy!

Saturday, July 2, 2011

Sauerkraut And Smoked Sausage

Growing up, we would all look forward to dinner. Mom would cook budget meals. Mom knew how to make a meal stretch.

I've always liked sauerkraut and sausage. Mom said, “this was food for the poor”. I remember mom saying one word “ dinner”, and we all run through the door. We was tired from playing hard and hot. But the smell of the food cooking made you hungry. We couldn't wait for dinner.

I know a lot of folks don't like sauerkraut. Some folks don't even like the smell of sauerkraut cooking. I bet a lot of you went running after seeing the name “sauerkraut” in the recipe title. And I bet other folks loving the recipe.

What was your favorite poor folks food growing up?... comments below.

You are welcome to chat with each other in the comments. If you have any question, please feel free to comment or send me an email. I'm happy to help. :-) You can find my email address at the top of this page.

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Sauerkraut And Smoked Sausage

Ingredients:

1 pound bag sauerkraut

1 (14 oz) smoked sausage, sliced, then slice in halves

1 medium onion, chopped

salt and pepper, to taste

2 tablespoon extra virgin olive oil, or vegetable oil

1/2 cup stock or water

Directions:

In a skillet, heat oil over medium high heat. Season sausage with salt and pepper. Add sausage, cook about 8 minutes, turning once. Remove sausage from pan and place on paper towel lined dish. Reduce heat to medium. Add onions to skillet, scraping up brown bits from sausage, cook until tender. Return sausage to skillet, add sauerkraut and stock. Stir well. Simmer about 18 to 20 minutes. Keep an eye on it, you may need to add more stock to keep it moist. Enjoy!

Thursday, June 30, 2011

July 4th

July 4^th is a great time to spend with your love ones. If you head out to the park, lake or decide to stay in the house out of the heat, plan a great meat. Great time to spend quality time with your love ones.

I've taken some of my recipes. Choose one or more from the list and come up with your own menu. What are you going to choose?

http://christinespantry.blogspot.com/2011/06/po-mans-bbq-chicken-sandwich.html

http://christinespantry.blogspot.com/2011/06/coleslaw.html

http://christinespantry.blogspot.com/2011/06/spring-tossed-salad.html

http://christinespantry.blogspot.com/2011/06/mayo-chocolate-cake.html

http://christinespantry.blogspot.com/2011/05/ham-and-cheese-sandwich.html

http://christinespantry.blogspot.com/2011/05/strawberry-cake_16.html

http://christinespantry.blogspot.com/2011/04/coconut-fried-chicken.html

http://christinespantry.blogspot.com/2011/04/parsley-dill-potatoes.html

Note, Christine's Pantry is participating in Your Best Recipe Roundup at http://spiciefoodie.blogspot.com. Each participant has to chose and share their best recipe of the month. For June, I chose my http://christinespantry.blogspot.com/2011/06/mayo-chocolate-cake.html. Stop by and check out all the wonderful recipes listed in June's YBR Roundup, http://spiciefoodie.blogspot.com/2011/06/your-best-recipes-of-june-junes-ybr.html.

Enjoy!