Tuscan Soup

1 lb. mild Italian sausage 

1/4 large onion chopped

3-4 red potatoes washed not peeled

2 32 oz. organic chicken stock

2-3 cups raw baby spinach leaves

2 tbs. kosher salt

1 can evaporated milk

3 tbs. shredded Parmesan cheese

Brown sausage and onion until sausage is no longer pink and onion is translucent. Add chicken stock and salt. Bring to boil then reduce to a simmer. Wash and chop potatoes. Add potatoes and continue to simmer for 25 to 30 minutes until potatoes are tender. Add spinach and evaporated milk. When spinach is wilted the soup is ready. Stir in cheese and serve. 

Surgery

I just had gastric bypass surgery on November 17th so I may not be posting any new recipes for a while. Liquid diet is not very interesting!

Macaroni & Cheese

Ingredients:

8 oz. elbow macaroni

Water, dash of oil, salt

12 oz. can evaporated milk

1.5 cups whole milk

20 oz. shredded sharp cheddar cheese (about 4.5 cups)

2 large eggs

1/2 stick butter melted 

Cooking spray

1 tsp. salt

Dash pepper

1/2 tsp. dry mustard

Dash paprika 

Directions: 

Preheat oven to 350. Cook macaroni in well salted water with a dash of oil. Cook until el dente about 9 minutes. Rinse in cold water and set aside. In large bowl, combine beaten eggs, evaporated milk, whole milk, melted butter, salt, pepper, and dry mustard. Whisk well. Add in all but 1/2 cup if shredded cheese and all the cooked macaroni. Stir well to combine. Pour into 9 x 13 casserole dish that has been sprayed with Pam. Sprinkle remaining 1/2 cup of cheese on top and sprinkle paprika over that. Bake at 350 for 45-50 minutes. You can also make this in the crock pot it takes about 3 hours in high. You would use the same method of spraying your crock with Pam and you do not need a bowl you can mix everything up right in the crock, reserving some cheese and paprika for the top. You can even cook your pasta ahead of time and refrigerate it. Just make sure you toss it in a dash of olive oil so that it doesn't stick together.  

Shrimp in creamy tomato sauce

Ingredients:

1/2 stick butter

1 tbs. Olive oil

One 14.5 oz. can of diced tomatoes

3 large tomatoes diced small

3 tbs. fresh chopped basil

2 scallions diced

1/2 tsp. red pepper flakes

2 cloves minced garlic

1 cup chicken stock or white wine

3/4 cup half and half

4 tbs. freshly grated Parmesan 

Spaghetti or angel hair pasta 

1.5 lbs. shrimp, peeled and deveined

Salt and pepper and garlic powder

2 tbs. butter & 2 tbs. Olive oil

Directions:

In dutch oven or heavy sauce pan over medium heat melt 1/2 stick of butter and olive oil. Then add chopped tomatoes, can of tomatoes (drained), basil, red pepper flakes, onion, garlic, chicken stock. Bring to boil and then simmer covered for 30 minutes. Make sure the tomatoes are well broken down. Use immulsion blender to break down further if needed. Meanwhile cook pasta in salted water until al dente. Drain and toss with a splash of olive oil and salt. While pasta is boiling rinse and dry shrimp on paper towel. Sprinkle with salt, pepper, and garlic powder. In skillet melt butter and olive oil. Sauté shrimp over medium heat just a few minutes on each side. Do not over cook shrimp. Add half and half to tomato sauce and stir well and heat through. Toss pasta in large bowl with half of the sauce and Parmesan cheese. Add shrimp to other half of the sauce to reheat the shrimp. On each plate top pasta with sauce shrimp mixture. Add more Parmesan and basil leaf to garnish. 

Smothered Pork Chops

Ingredients:

4-6 Pork chops

One small onion

1 cup Flour

1 tbs. Season salt

Salt & Pepper

Canola oil

3 cups Chicken broth

1/4 cup Milk

Directions:

Mix 1 cup of flour with 1 tbs. of season salt. Dredge chops and shake off excess. Heat 1/4 inch of oil in non stick skillet to medium heat. Fry chops about 3 minutes on each side. Remove to casserole dish. Pour all but 1/4 cup of oil out of pan. Add  3-4 tbs of the seasoned flour and whisk of medium heat until flour is lightly browned. Add 3 cups chicken broth while continuously whisking. Bring back up to boil and then add 1/4 cup of milk. Add salt and pepper. Whisk well. Slice onion into thin rings and spread rings over chops in casserole dish. Pour gravy over chops and onions. Cover tightly with foil and back 1 1/2 hours at 300 degrees. Chops will be fork tender.

Gyros

Gyros meat:

Ingredients:

1.5 lbs. ground beef

.75 lbs ground lamb

1/2 large onion, minced or grated 

3-4 cloves garlic, minced

2 tsp. oregano

2 tsp. cumin

2 tsp. thyme

2 tsp. majoram 

2 tsp. black pepper

1 tsp. sea salt

Directions:

Mix all ingredients together by hand. Place in covered bowl and refrigerate at least 2 hours or overnight to let the flavors meld. Pulse in food processor until minced and well blended. Place into greased casserole dish, pressing down flat, and bake at 325 degrees for 60 minutes or until internal temperature reaches 160 degrees. Remove from pan and place on cooling rack for a few minutes. Slice as thin as possible.

Tatziki sauce:

Ingredients:

1 cucumber

2 tsp. fresh parsley or mint chopped fine

3-4 gloves garlic, minced

2 tbs. lemon juice

1/2 tsp. cumin

16 oz. plain Greek yogurt 

Directions:

Peel and seed cucumber. Dice in small pieces. First combine first five ingredients. Then fold in yogurt. Do not over stir as it will tend to make it watery.

 

Old Fashioned Buttermilk Bread

Ingredients:

2 1/4 tsp. Yeast

1 1/2 cups Water

1 stick butter + more to coat pans

5-6 cups flour + more for board

Pam spray

1 cup buttermilk 

1 tbs. sugar

1 tbs. salt

1/2 tbs. apple cider vinegar

3 tbs. honey 

Step 1:

Starter:  In small bowl mix together 2 1/4 tsp. yeast (1 packet) + 1/2 cup warm water (110 degrees or less) proof for 15 minutes until foamy.

Step 2:

Add 1 cup water + 3 tbs. butter in small sauce pan. Bring to boil and then allow to cool until warm to touch. 

1 cup buttermilk

1 tbs. sugar

1 tbs. salt

1/2 tbs. apple cider vinegar

3 tbs. honey 

Step 3: 

In large bowl, whisk together these five ingredients above and then pour in the warm water/butter from step 2. Then stir in the yeast starter from step 1.

5-6 cups flour

Step 4:

Add flour to bowl one cup at a time. When it becomes to difficult to stir with a spoon (around 3-4 cups it gets hard to stir) roll out onto floured board and knead by hand slowly adding in remaining flour a little at a time until you have incorporated all 5-6 cups of flour and dough is no longer sticky. Knead for an additional five minutes. The dough should be smooth and have a bounce back when pressed. If there is no bounce back, knead a few more minutes.

Step 5:

Grease large bowl with oil or butter. Place dough in bowl and turn to coat the dough in oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place Saran Wrap over bowl. (Tip: spray the Saran Wrap with Pam on the side that will potentially touch the dough to keep it from sticking.) Allow dough to double in size. This should take 45-60 minutes. 

Step 6:

Roll dough out of bowl and onto floured board. Punch down dough and need for just a minute. With sharp knife divide dough in two equal halves. Place each half into a well buttered loaf pan. Cover with Saran Wrap, spraying Pam on the dough side of the wrap. Allow to rise for 45 minutes. 

Step 7:

Preheat oven to 375 degrees. Melt about 4 tbs. of butter. Using pastry brush, liberally brush butter onto too of each loaf. With sharp knife make 3-4 slightly diagonal score marks.

Step 8:

Bake at 375 degrees for about 45 minutes until golden brown and it will smell amazing! That means it's done!

Step 9: 

Remove from pans. When you tap the bottom of the loaf it should sound hollow. That means it's cooked through. Allow to cool slightly before slicing.