It’s Spring, but it's still chilly rainy here and here’s a classic recipe that may be the epitome of comfort food for this weather! It’s a layered combination of meatiness, cheesiness and creaminess!
Beefy Sour Cream Noodle Bake is a mouthwatering hearty dish of ground beef, tomato sauce and egg noodles combined; a layer of cottage cheese, sour cream and green onions, topped with a layer cheddar cheese. Simple ingredients that most people like.
It’s “chuck roast,” Mom corrected me, on the day I blurted out “pot roast.” Must've been because she didn't want the cattle on our farm to be offended... 😉
A lean cut from the bottom sirloin, this economical choice is delicious when roasted with a rub and carved into thin slices to enjoy its rich, deep beefy flavor.
There’s no avoiding winter here since we’re just 40 miles northwest of Chicago. Winter barely started when Mother Nature wasted no time in putting us in the deep freeze and keeping us there for 2 weeks with highs in the single digits, not counting bone-chilling wind chills way below zero ~ it's about unbearable! A warm-up is on the way today ~ that translates, SNOW!
All of this cold weather leads me to dishes like this stuffed cabbage leaves, a great comforting winter dish!
I have a ton of food memories from when I was growing up, but stuffed cabbage rolls isn't one of them. I don’t recall ever eating them back then, and Bill says the same.
While the direct origin of cabbage rolls cannot be certain, its lineage can be traced back some 2,000 years ago to Jewish cooking, according to Gil Marks, author of the 2010 Encyclopedia of Jewish Food. Cabbage is not mentioned in the Bible, but it is referred to in the Talmud, he says where the rabbis praise the cabbage for “sustenance.” Though no one knows where the tradition of filling leaves originates, it appears in cultures around the world stretching from Europe and the Middle East to the jungles of the Amazon.
For example, the following names and some of the differences in their recipes…
Jewish “holishkls” is served during the fall harvest festival. The dish is made with raisins, brown sugar, lemon and tomato for a sweet and sour taste.
Lithuanians call it “balandeliai,” translating to “little doves.”
Ukrainian “holubtsi” is made with sauerkraut, and usually no meat, served with perogie.
The Polish version is “golabki,” meaning “little pigeon feet” and served with sauerkraut and sweet paprika.
Finland’s version is “kaalikaaryle,” and the cabbage rolls are browned before brazing.
But today in America, it is just simply stuffed cabbage, the exemplary comfort food that makes a complete meal.
Here’s the version we eat: a savory meat and rice filling wrapped up in tender cabbage leaves that’s slow-baked in a sweet-sour tomato sauce.
While these cabbage rolls are pretty tasty straight out of the oven, there even better the next day, so here’s hoping you’ll be lucky enough to enjoy the leftovers, should you try this recipe!
Yield: 6 servingsAuthor: Pam
Stuffed Cabbage Rolls
These cabbage rolls are stuffed with lean ground beef and lean ground pork and rice. It's a comforting winter dish!
prep time: 30 MINScook time: 1 hourtotal time: 1 hours and 30 mins
Ingredients:
1 head cabbage
For the Filling:
1/2 pound lean ground beef
1/2 pound lean ground pork
3/4 cup uncooked long grain rice
1/2 cup onion, chopped
1 large egg
1 1/2 teaspoons salt
1 teaspoon seasoned pepper
1/4 cup milk
For the Sauce:
1 can (8 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
1 tablespoon vinegar
Instructions:
For the Cabbage: Bring a large pot of salted water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.) Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Transfer the leaves to a colander to drain.
Make the Filling: Combine the filling ingredients in a bowl. Scoop out approximately 1/3 cup of meat mixture and form into a log shape. Place filling in a cabbage leaf close to the core. Fold once, then grab both side and fold in, like a burrito. If the leaves are too small, overlap 2 leaves. Arrange cabbage rolls snugly next to each other in a 9 x 13-inch baking dish.
Make the Sauce: Combine sauce ingredients in a bowl and pour evenly over the cabbage roll.
Cover with foil and bake in 350° oven for about 1 to 1-1/2 hours, until meat is cooked through.
No road trip to 'N’awlins', as Bill calls it, for this tasty little dish ~ you can make it right at home!
We remember our first taste of dirty rice many years ago ~ and Bubba does too. It was from Popeye’s, the restaurant chain originating in New Orleans. And then, our many visits to N'awlins...
However, this time, I made it at home in the Instant Pot now that I have one. It’s a one pot meal that does the cooking for you quickly.
The Arcadian classic version of this dish normally comes with chicken livers added for that distinctive flavor and dark color making it “dirty” in appearance.
It always includes the Cajun holy trinity, you know, celery, onions and bell peppers.
It's the foundation of so many of the world’s greatest dishes ~ from gumbo to jambalaya to chicken fricassee and étouffée, with every cuisine having its version of it.
French cooks call it mirepoix, the combo of onions, carrots and celery.
Italians call the same combination of ingredients soffritto.
Greek cooks prefer lemon juice, olive oil and oregano.
In Spain, garlic, onion and tomatoes are combined.
Thai: Kaffir lime, lemongrass and galangal (relative of ginger.)
Cuban cuisine: garlic, bell pepper and onion.
In Spain, it’s garlic, onion and tomato.
Brazilians season with dende oil, coconut milk and malagueta pepper.
You get the idea ~ every country has its own version of the holy trinity for their cuisine.
I didn’t add chicken liver to the mix this time, but the basic concept is still there: ground beef, the holy trinity, spices and rice. It’s delicious, no matter.
It’s spicy, but not too spicy, you can always bump up the heat if you prefer. It’s a loaded dish with the best flavors in it.
We enjoyed it with grilled catfish, but I could definitely make a meal of just dirty rice. And, it tastes even better leftover, after the flavors have mingled longer.
One pot Not-Quite Dirty Rice is a great dish to try in your Instant Pot (providing you can get the lid on.) It's a perfect dish your family will want second helpings of. No Instant Pot? Cook it in a Dutch oven on the stove top.
Next time, same recipe, with the exception of substituting Andouille sausage and chicken liver for the ground beef.
And perhaps a Dirty Martini or two on the side ~ with a little jazz or Zydeco music!
Woo hoo!
Enjoy!
Yield: 6 servingsAuthor: Pam
Not Quite so Dirty Rice in an Instant Pot
No road trip to 'N’awlins' for this tasty little dish ~ you can make it right at home!
prep time: 10 MINScook time: 35 MINStotal time: 45 mins
INGREDIENTS:
1 tablespoon oil
3 cloves garlic, minced
1 large onion, finely chopped
1 small green bell pepper, finely chopped
1 pound lean ground beef
2 cups white rice
4 cups chicken broth
1/4 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon seasoned pepper
1 tablespoon dried oregano
1 teaspoon thyme
1/4 teaspoon ground coriander
INSTRUCTIONS
Heat oil in Instant Pot on sauté setting, or in Crock Pot.
Add garlic and onion, cooking until onion starts to soften and brown a little.
Add celery and bell pepper, sauté for a minute or two.
Remove from pot and set aside.
Add beef, brown and crumble, drain fat.
Return veggies to pot, add remaining ingredients to meat in IP.
Mix all ingredients well, scraping the bottom of the cooker.
Place lid on, set the vent to Sealing and press Slow Cooker, low setting for 30 minutes.
Do a Quick Pressure release and fluff rice mixture with a fork.
If needed, adjust seasonings.
Serve immediately, or set IP to warm setting for amount of time you prefer until ready to serve.
Like meatloaf, biscuits and sausage gravy, Johnny Marzetti, lemon meringue pie, jello salads, pot pies, hickory nut cake, creamy chicken casserole, tuna and noodles, nut bread, you get the picture: old-fashioned Midwest church basement supper fare!
Beef and noodles fits into this category perfectly…
Most beef works well; leftover is great, steak, chuck roast, or use deli beef. Add mushrooms, if you like, add your favorite noodle, thick or thin, and season to your taste.
No matter where you live and how old-fashioned this dish is…
It’s winter here, it's cold and it's time for a hearty dish.
It’s easy, delicious, simple comfort food at its best!
I’m thinking you’ll
like like this ~
So get your fork ready and make your tummy happy!
Old-fashioned Midwest Beef
and Noodles
Ingredients:
1 (12 - 16 ounces) bag egg noodles 1 tablespoon cooking oil 8 ounces beef top sirloin, thinly sliced across the grain 1 onion, sliced thin 1 (14.5 ounces) can beef broth Salt and pepper, to taste (I use Montreal Steak Seasoning)
Method:
Cook noodles according to package directions, set aside. Meanwhile, in a large skillet, heat oil over medium-high heat. Add meat and onion, cook until meat is no longer pink. Add cooked noodles, and broth, combining well. Season with salt and pepper. Serve 4-6 servings Printable recipe Enjoy!
The meat has great flavor, but tends to be on the tough side. I
have the butcher run top round steak through the tenderizer machine,
which has a series of blades or nails that are designed to puncture the
meat, giving it a cubed surface.
Grandma
just grabbed a saucer out of the cabinet, and used the edge of it to
thoroughly beat the meat to tenderize it. A mallet will do also, I've
used both methods with equal success.
First
off, after dusting the meat with flour, I seared it in hot oil in the
skillet, over high heat. I transferred the browned meat to a platter,
then added onions and mushrooms to the skillet for searing.
The
moisture from the vegetables deglazes the browned bits on the
bottom of the skillet; scrape it well, and add a little flour.
Once the onions were tender, the cube steak was returned to the skillet and covered for cooking, while sitting in beef broth with the mushrooms and onions.
This whole technique is known as braising, cooking tougher cuts of meat into tender, fall-off-the-bone cozy dinner food. In other words, the meat is browned, or seared, in fat and then simmered over low heat in a covered pot; braised. Crock pots, dutch ovens, pressure cookers are great tools for this. You decide, cooked on top of the stove or in the oven, you will like the results either way. Plus, you'll have a little gravy!
I would
normally serve this with mashed potatoes, rice, or noodles. This time,
though, I diced and browned leftover baked potatoes ~ they were taking
up refrigerator space. This is all it takes for a delicious comfy dinner on a chilly evening!
And, leftovers make a great tasty sandwich!
Braised Cube Steak w/Mushroom and Onion Gravy
Ingredients:
2 tablespoons vegetable oil 6 (5-ounces each) cube steaks Salt and seasoned pepper ½ cup flour, plus 1 tablespoon 3 large onions, thinly sliced 1 teaspoon minced garlic 1 (8-ounces) can sliced mushrooms, drained 2 cups beef broth or water
Method:
Heat oil in large skillet over medium heat. Sprinkle both sides meat with salt and pepper Place ½ cup flour on plate, coat each piece of meat. Cook about 3-4 minutes, per side, place on platter and set aside. Add onions, garlic and mushrooms to skillet, cook until onions are wilted, 3-4 minutes. Stir to loosen up browned bits from bottom of pan. Lower heat, sprinkle with 1 tablespoon flour, stirring constantly for about 4 minutes. Gradually add broth or water, stirring continuously to avoid lumps. Bring mixture to a boil, reduce heat to low and add steaks to pan. Simmer, partially covered for 45 minutes. Transfer to platter, taste pan sauce, adding seasoning, if needed, spoon onto meat. Serve Printable recipe
Bill is mighty proud of his new grill. It's 3 connected grills: one for gas, the second for charcoal and the third is a charcoal smoker.
My Grill-Master Hero!
For extra flavor, you can’t beat a charcoal grill, but sometimes we want quick and easy with the gas grill, and the smoker is a must for Bubba’s summer sausage and smoked salmon.
He's strip steak all the way and I’m filet mignon; although, if we come across a great looking sirloin steak at the butcher shop, it’s a go.
Lots of garlic for me!
Yum!
Bill has no grilling secrets; just those many years of watching my dad grill taught him to pay attention and don’t overcook the meat.
It’s pretty straightforward and pretty much my favorite meal: a grilled steak with a green salad, sautéed mushrooms and the veggie du jour.
Scrumptious!
Shake a little salt on the meat before grilling, and a heavy sprinkling of garlic powder for me.
Another thing my dad told Bill ~ no steak sauce, ever!
I’m taking a little break.
Instead of chief cook and bottle washer, my temporary new role will be a combo of Florence Nightingale and Clara Barton.
Florence Nightingale was born in Florence,Italy,
on May 12, 1820. During the Crimean War (1853-1856), she and a team of
nurses improved the unsanitary conditions at a British base hospital,
reducing the death count by two-thirds. She
gave nursing a highly favourable reputation and became an icon of
Victorian culture, especially in the persona of "The Lady with the Lamp"
making rounds of wounded soldiers at night. Her writings sparked worldwide health care reform.
Clarissa "Clara" Harlowe Barton(December 25, 1821 – April 12, 1912)
was a pioneering nurse who founded the American Red Cross. She worked
as a hospital nurse in the American Civil War (1861-1865), and as a
teacher and patent clerkBarton
is noteworthy for doing humanitarian work at a time when relatively few
women worked outside the home. She had a relationship with John J.
Elwell, but never married.
Last week, Bill had knee replacement surgery and I am in charge
of bossing him around, woo hoo! (∗ᵕ̴᷄◡ᵕ̴᷅∗) making sure he follows doctors’ orders. And, many thanks to our great son, Bubba, for helping us out ~ would've been tough without you, and we appreciate all you've done!
In the meantime here's a recipe for the chili we enjoyed before his surgery:
I’m a Buckeye by birth so it doesn’t get much better than Cincinnati Chili!
This was new to Bill: As in, “Who eats chili with cinnamon and cocoa, over pasta, with cheese sprinkled on top?” I converted him and made a Cincinnati Chili Believer out of him! I almost always serve the chili over spaghetti, but naturally, this time when I looked in the cabinet, there was only shell pasta. It doesn’t make any difference what type pasta is used ~ if you’ve never eaten chili served over hot cooked pasta, you’ve got to try it to see how delicious it is!
Most chili recipes include tomato sauce and water ~ I swapped V8 juice for them. I go a little heavy on the chili and garlic powders and add chili beans instead of the traditional kidney beans. This is very different from the Southwestern version, and maybe you chili aficionados are doubting, just give it a go to believe it! It’s delicious and should there be leftovers, lucky you! It's perfect for the bitter cold weather we're having now! Cincinnati Chili, my way Printable recipe
Ingredients: 2 pounds lean ground beef 2 large onions, chopped 1 (46 ounce) can of V8 juice ½ teaspoon salt 1 teaspoon seasoned pepper 1 tablespoon garlic powder 3 tablespoons chili powder 1 teaspoon dried oregano ½ teaspoon ground cinnamon ½ teaspoon red (cayenne) pepper 2 tablespoons unsweetened cocoa* 2 (15-ounce) cans chili beans 8 ounces spaghetti, or your favorite pasta Grated cheddar cheese, for garnish Method:
In a large skillet over medium-high heat, and meat and chop into bite-size pieces. Add onions and cook until tender and meat is browned. Tilt skillet and use a baster to remove any accumulated fat. In a large pot, add tomato juice and seasonings, stirring well, bringing to a boil. Reduce heat to medium-low, add meat and beans; cook for 30 minutes, until somewhat thick. Meanwhile, cook pasta, according to package directions; drain well. Divide pasta into 4 bowls, top with chili. Garnish with cheddar cheese. Serve hot with garlic bread or oyster crackers on the side.
Thanks to Alice, my late mother-in-law, it’s the same old question every summer:
“When are you making stuffed cucumbers?”
The truth is, it’s my pleasure to make the dish, I enjoy cooking it, and I wouldn’t dream of not making stuffed cucumbers! My MIL introduced me to stuffed cucumbers many years ago; I posted it over 5 years ago, way back here ~ it begged to be posted again, it’s that good! A little time consuming, it might be, but it’s easy, not a plethora of ingredients; with the results amazing you, making your diners happy to be around your table. To start, peel the cucumbers, and removed the seeds carefully. Let them soak in salt water while you tend to the rest of the recipe. I used canned tomatoes, incorporate fresh tomatoes from your garden, if you wish. Add chopped onions, seasonings and a touch of brown sugar to cut the acidity. Simmer on medium-low heat while stuffing cucumbers. Stuff the cucumbers with the meat, place in the sauce and simmer until transparent. A perfect summertime meal to us, with a crusty bread and a salad of mesclun greens ~ I’m hoping you give it a go ~ and like it too! Stuffed Cucumbers Ingredients: 6 cucumbers, ends cut off and peeled For the sauce: 1 (28-ounce) can crushed tomates 1 (28-ounce) can diced tomatoes 1 (28-ounce) can tomato puree 1 large sweet onion, chopped 1 tablespoon brown sugar Salt and pepper, to taste Ingredients for the meat: 3 pounds extra-lean ground beef* 1 teaspoon salt 1 teaspoon seasoned pepper 2 teaspoons garlic powder 1 teaspoon dried oregano Method: Peel cucumbers, cut off ends until you can see the seeds; carefully scoop out seeds with a knife, without cutting through meat of cucumber. Add 1 teaspoon of salt to water in a large bowl. Add cucumbers and let soak for 30 minutes or so (while you make the sauce and meat.) In a large pot, add tomato products, onion, brown sugar and salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meat and cucumbers, stirring occasionally. Combine ground beef and seasonings for the stuffing and meatballs. Drain cucumbers. Stuff cucumbers carefully with the meat. Place stuffed cucumbers in tomato sauce. Cook on medium-low heat for 45 minutes to 1 hour, until the cucumbers are slightly transparent, stirring occasionally. (Cooked too long, the cucumbers will break apart.) Serve stuffed cucumbers in a bowl with a couple of meatballs. *Use less meat if you do not want meatballs.
