Kielbasa with creamy tomato sauce

16 oz bowtie pasta

2/3 pkg kielbasa
3 oz tomato paste
1-2 c water
1 tsp bouillon
1 tbs flour
salt, garlic and pepper to taste

Cook pasta according to package directions.

In a separate pan, saute kielbasa. When browned, add flour, salt, garlic, and pepper. Stir. Next, add water, bouillon, tomato paste. Stir. Simmer until at desired thickness. Mix with pasta, and serve!

Alternate version: stir in some cheese after the sauce is at the desired thickness. I used swiss (about 2 Tbs) and cheddar (maybe 1/4 cup?)

Dairy free hot chocolate!!!

Almost since the day I abandoned dairy, I have been hankering after a nice hot cup of cocoa! Especially these last few weeks of really cold weather.

Pretty much every recipe I found, especially for chocolate mix, called for some form of dairy (in the mix it was powdered milk).

So I adapted this recipe and came up with the following, which you can use water for!

Single serving dairy free hot cocoa :)

1.5 T baking cocoa
2 T sugar
1/2 t vanilla
1 t oil (I used canola. You might be able to use a little less)

1 C hot water

Stir together cocoa and sugar in a mug; add vanilla and oil. Stir until combined. Add hot water, stir thoroughly, and voila! Hot cocoa is served!

Dairy free creamy ham pasta with peas

Yum! Here's another dairy free recipe for you guys! After I made it, I realized that it would probably be creamier with margarine or some other oil in it, so I'll include it in this recipe even though I didn't in the original.

1 pkg macaroni pasta
1/3 c dairy free margarine
2 t molasses (or Worcestershire sauce)
2 C broth
1/4 C flour
16 oz ham, chopped
1.5 C frozen peas

Cook macaroni according to package directions.

Meanwhile, melt margarine in sauce pan. Combine with flour; add in molasses and broth (I used water and boullion granules). Bring mixture to a boil. Simmer until thickened, then add in ham and continue to cook until heated through. Turn off heat; add in frozen peas.

Drain pasta and combine with sauce. Enjoy!

Dairy-free beef stroganoff

A couple months ago, I noticed that my newest baby had a  rash that wouldn't go away no matter how frequently I changed his diaper or put diaper rash cream on him. I had heard of that happening to babies with dairy intolerance, so I decided to try cutting dairy out of my diet. I did, and voila! no more rash. However, that meant that I couldn't go back to eating dairy. I've had to do some experimenting to get that creamy deliciousness back in a way that the whole family will enjoy. Here's one that was a success!

12-16 oz fettuccine or linguine noodles

1/2 head cabbage, chopped

*1 t Worcestershire sauce

*1 t vinegar

1/2 t sugar (optional)

salt, pepper, garlic powder to taste

*1 T mayonnaise

12 oz thin sliced beef steak (it should end up ~1" long, 1/2" wide, 1/8" or less thick. I cooked long, thin slices first and then cut them smaller. Beef can be chewy, so slice against the grain whenever possible to help with the texture)

*1-2 T oil

Cook pasta according to package directions; drain.

Meanwhile, cook beef steak in some of the oil. Sprinkle with salt, pepper, and garlic. When finished, stir fry (aka cook on VERY high heat while stirring frequently) cabbage in drippings and remaining oil, seasoning with more salt, pepper, garlic, Worcestershire sauce, and vinegar. Stir fry the cabbage until the thicker pieces start to become translucent.

Combine cooked cabbage with pasta and mayonnaise; top with beef. Enjoy!

*I'm not certain of the quantities. Use enough oil that the cabbage doesn't burn. Use enough mayonnaise to coat the noodles, but no more.

Kielbasa and corn chowder

As usual, I gotta remember how to make this--

1 pkg kielbasa
1 Tbsp canola oil
1.5 Tbsp flour
4 medium potatoes
1 large sweet potato
2-3 stalks celery
1 can corn, drained
2.5 C water
1 chicken bouillon cube
1/3 tsp garlic powder
1/2 tsp pepper
3/4 tsp salt (or to taste. I think I might have put in more than this)
1-2 C milk (whatever looks right ... sorry for the imprecision!)

Saute kielbasa and celery in oil. Add flour; stir. Add water, bouillon cube, potatoes, sweet potato, corn, garlic, pepper, and salt. Bring to a boil; simmer on low for 20-30 minutes. Mix in milk, and it's done!

It's sooooo good :)

Soy free: use chicken broth instead of bouillon cube/water combo. You may need to use less salt.
Dairy free: Omit the milk. I guarantee it will still taste good! ... but it might not be very chowder-y.
Wheat free: use corn starch instead of flour.

Coconut pecan deliciousness

So, I've been trying to go dairy free to see if it clears up a few problems Cecil has been having. The results are inconclusive so far, but I have been craving sweet creamy stuff a LOT.

It got so bad that I mashed up a banana, put some coconut in, and added a few pecans. It ended up being pretty good! (if you like bananas)

I tried it again today with a banana that was a little bit more ripe and I didn't think it was as good--I think it was too sweet.

Anyway, it's worth a try if you want something that's less fatty than ice cream or if you're looking for a sweet dairy-free treat.

Southern breakfast

Today I did my best to serve up a traditional Southern breakfast--the extra hearty kind--to the sister missionaries in my ward.

The missionaries here actually haven't had a lot of Southern food, for the most part. A lot of the members here are not actually Southern--a large portion grew up in the West. That makes it fun for me to cook Southern food and to be the one to introduce these poor deprived people to Southern cuisine. Not that I'm necessarily the best to do so--just the only one to do so.

This evening, we had cheese grits with ham, eggs, buttered green beans, and biscuits. I haven't really made biscuits much since I was about 10, so this was an adventure. It was the kind of adventure that didn't really turn out the way I wanted it to--I was trying to increase the recipe, and was distracted near the end and didn't put in enough liquid. The biscuits tasted good, but that was kind of completely negated by the fact that the texture was terrible. They were dry and hard.

Despite the biscuit mishap, the meal turned out to be a success! The Sisters enjoyed the food and both said how happy they were to be eating authentic Southern food (ha! I feel like I tricked them. I never really thought that I'd be Southern enough to make authentic Southern anything!).

I really, really, like the way I make grits. It's taken me a while to figure out exactly how I like them, so here's a gratuitous recipe to go along with the food story:

Grits
4.5 C water
1 C plain grits
2 bouillon cubes
1 t salt (I actually don't know how much; I salt to taste but I'm pretty sure you need at least this much)

Boil water; add grits and bouillon cubes while stirring. Reduce heat. Cook until grits are tender, about 10 minutes. If the grits get too thick, add additional water. (I like my grits kind of thin and very soft. If you cook them long enough they get creamy and their texture isn't so gritty).

If desired, mix in 3/4 C cheddar cheese or to taste. Serve with your choice of breakfast protein (eggs, ham, sausage, bacon, etc. I suppose even tofu if you're into that kind of thing), and sauteed or fresh vegetables.

EDIT: Lately I've been making my grits with just a smidge of Swiss cheese. Swiss cheese is really overpowering (so much so that I thought I hated it for a long time), but I've realized that it is actually quite delicious and the right amount adds a depth of flavor to cheesy dishes that is quite delicious.

Leaving My Comfort Zone: Kitchen Edition

So one of my friends told me that this recipe was her favorite and that I should try it. That and other motivating factors made me break out of my kitchen comfort zone to try it. It is SO GOOD. It was definitely worth learning a few new skills and spending a couple of hours in the kitchen (I'm sure it won't take as much time next time I make it, though).

Oh. Man. I ate two huge servings and I just can't stop thinking about it. Think of Ariel: "I want mooooore!"

So, I'm actually pretty proud of myself for developing new skills and experiences in the kitchen (and a little embarrassed that it's taken me so long to do some of these things). Here are my new things that I done did:

1. Buy, peel, and chop up ginger. I really enjoyed mincing it because it smelled so good the whole time!
2. Zest an orange. I was so ignorant about this that I actually looked for orange zest at the grocery store. However, I've got to say that the orange zest made a huge difference in the way the meal tasted, and I got to eat a delicious orange to boot!
3. Use corn starch in my cooking. I really appreciated how quickly the sauce thickened up!

I followed the recipe exactly. I have had too many mess-ups and flops because of putting substitutes in recipes when I didn't have the exact ingredients. I would, however, change one thing--the sauce was a little too sweet. Next time I make this, I'll try it with only 3/4 C brown sugar (instead of the 1 C it calls for)

I also made some marinades (with chicken) for some easy freezer meals down the road. I'm looking forward to how they turn out. I used this one (I used a 1/4 recipe), three from this site, and then a barbecue marinade that I made up on my own. I haven't really done marinades before, either, so I'm looking forward to how they turn out.

Easy Chicken and Dumplings

I'm all about easy, and I'm all about chicken and dumplings. The hardest thing about this dish is waiting long enough for the dumplings to cook before eating it! (and then probably wiping all the flour off the counter after you're done making the dumplings).

Granddad JC and Grandma Izzy have both said that not only did they eat chicken and dumplings often as they were growing up, but it was a staple at their family 4th of July celebrations when they were kids.

I've styled my recipe off of Mom's (which I think she got from Grandma) but added a few twists of my own to make it easier. I hope you enjoy it!


Cook one boneless, skinless chicken breast on stove with 1 tsp salt and 1 bouillon cube in about 6 C water (I fill up my largest pot about 1/2 way with water. I'm not exactly sure how much water it is or the exact size of the pot. It's at least 3 quarts, maybe more). Depending on if the chicken breast is thawed out or frozen , this should take anywhere from 20-35 minutes. I like to cook the chicken at a simmer so it's more tender than if I cooked it at a full rolling boil.

Meanwhile, combine the following ingredients in a large mixing bowl*:

3 C all-purpose flour
3/4 T sugar
3/8 t baking soda
3/4 t salt
1/2 C salad oil
3/4 C water

At the end, I generally have to finish blending the ingredients with my hands.

Flour a clean counter top, and roll out the dough to about 1/8 inch thickness. Cut dough into 3/4 inch wide strips at whatever length you like your dumplings to be. I like mine about 4 - 5 inches long. I've found that pizza cutters are the quickest and easiest way to cut my dough.

When the chicken has finished cooking, take it out of the pot and place it on a cutting board to cool. Bring the broth to a rolling boil. Add strips of dough to boiling water, stirring periodically. At this point, the food is prone to boiling over, so keep a close eye on the pot. I usually turn the heat down gradually as I add the dumplings to avoid that problem.

Keep the dumplings at a simmer for at least 30 minutes, stirring occasionally so the dumplings don't stick to the bottom of the pot.

Meanwhile, cut chicken into bite-size pieces and combine with dumpling mixture in the pot. Add salt, pepper, and garlic to taste. I like about 1/2 t of pepper and 1/4 t of garlic powder. Salt is just one of those things you have to taste for.

At this point, you just have to wait for the dumplings to cook. You can add flour to the broth if you want a thicker soup. The dumplings are done when they are soft and bend somewhat easily. I like to let them cook for at least 30 minutes, but I like them better when they've cooked longer than that, probably 45 minutes to an hour. This is a great dish to make ahead of time because it tastes better the longer the flavors have to combine.

Enjoy!


* if you want to make this dish even easier, you can buy frozen dumplings from some grocery stores, especially in the South. Don't use the refrigerated biscuit dough, though. It has sugar in it and tastes weird in this dish.

Kielbasa and pasta quick dinner

I was incredibly hungry today when I set out to make dinner, so I was pretty motivated to make something quick and easy. We had some kielbasa in the freezer, so I decided to do a pasta dish with it. I ended up making a thin red sauce to go with it as well, and it turned out really well! Levi ate everything, too; he usually only likes the sausage in the sausage dishes I make. The recipe is very simple:

1 box angel hair pasta
1 kielbasa sausage (14-16 oz)
1-2 tsp cooking oil (I used canola)
1/2 small can (8 oz) tomato paste
1 C water
Garlic to taste
Pepper to taste
salt to taste 

Cook angel hair pasta according to package directions; drain. 

Meanwhile, slice sausage and brown with oil in a large frying pan on the stove. After sausage is browned, add the 1/2 can of tomato paste and 1 C water. Stir together until smooth. Add seasonings; let simmer for 3-5 minutes. Remove from heat and stir into pasta. All done!

I served baked beans with the meal as well as a side of vegetables. The beans went really well with this dish. I've been thinking that a few additions might make this dish a little more interesting, such as sauteing sliced onions, bell peppers, or mushrooms along with the sausage.

Quick and Easy Fried Rice

It has been requested that I include a recipe for fried rice on this blog. I didn't know anyone besides myself even cared about the recipes I put on here, so I'm pretty happy to know that at least one person has an interest in my cooking ideas!

So, fried rice. I learned how to make it from one of my past roommates who is half Korean. She always said she wasn't much of a cook, but I thought she was great!

Before I learned how to make fried rice, I had this kind of nebulous idea that fried rice was made when you toasted the uncooked rice in oil before adding the water. I was wrong.


Ingredients:
1.5 C cooked rice
1-2 T cooking oil
1 T Asian salad dressing (I like Newman's Own Sesame Ginger dressing, but any brand is fine.)
1 C frozen French-cut green beans or other quick-cooking vegetable(s). Sometimes I use leftover veggies.
1-2 eggs (optional: replace with another protein such as chopped ham)
salt and pepper to taste

I've never measured any of my ingredients while cooking this dish, so keep this in mind when you make it yourself.

I choose a pan depending on how much I want to make. I usually use a small-to medium-sized frying pan to cook enough for Levi and me. Cover the bottom of the pan with about 3/4" of rice (I like to use leftover rice since it cuts down on the prep time). It's ok if the rice is deeper in the pan; it'll be a little bit awkward to cook, but it'll still taste the same.

Place the rice and oil in the pan; heat at medium high heat until rice is warm. Add green beans and salad dressing. If it looks like you don't have enough vegetables, add some more. You should also be able to see oil droplets on your pan. If you don't see them, add at least 1 teaspoon additional oil.

When beans are heated through but not completely cooked, *clear a space in the middle of the pan to scramble the eggs in. The rice and green bean mixture should be pushed up along the sides, leaving the middle clear. Scramble the eggs in this cleared-out space. Add salt and pepper to taste on eggs and rice mixture on the sides. When eggs are fully cooked, chop them up and mix them in with the rice mixture. At this point, the dish is finished. If you want an additional Asian flair, leave the food in the pan for about a minute while turning the heat up to the highest setting. Be sure not to let it burn. This gives the rice that's in direct contact with the pan a bit of a crunch, and is considered the best part of a rice dish in many Asian cultures. I also enjoy it :)

Cook time for me is about 10 minutes. I think.


*if you don't want to use eggs in the dish, you can use chopped ham, chicken, or other pre-cooked meat in place of the eggs. I haven't tried it with tofu, but that might be good, too. If you replace the eggs with a pre-cooked meat, you don't need to cook them in the middle of the pan because they're already cooked. Just mix in the meat you've chosen with the rest of the rice until it's heated through and the vegetables are cooked to desired done-ness.