Hamburgers

22 Jun

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My sister was at my house and I started to make hamburgers.

In ten minutes I had finished making ten pounds of ground beef into hamburger patties.

She was amazed that it took so little time.

Well I have been making patties for years and for a family of eight so I had to figure out how to do things quickly.

Take your five pound package of 90% ground beef and cut it into 15 pieces. Each patty will be 1/3 of a pound.

Put each piece of meat into a zip lock sandwich bag.

Wash your hands.

You don’t have to touch the meat again because you form the meat threw the bag.

Flatten the meat in the baggie and make into a round patty.

Take all the air out of the bag and seal it closed.

Put an indentation in the middle of each patty so the meat will cook evenly.

Thats it.

They stack in the freezer so well and all this for ten minutes work.

I season them with salt and pepper before I cook them.

Berry Berry Good Salad

21 Jun

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This is a salad I ate at a very nice memorial service and I had to come home and make it.

I used what I had so it is a little different from the salad I ate at the service.

4 large handfuls of spring mix

One cup pea sprouts

One cup baby arugula

20 blackberries

40 blueberries

6 sliced strawberries

2 inchs of goat cheese, crumbled into 1/4 inch pieces

1/2 cup sweetened lemon dressing

15 candied pecans (optional)

Put the spring mix, pea spouts and arugula in a bowl

Add the berries, goat cheese and pecans

Drizzle with the lemon dressing

Thats it.

It is so refreshing.

You can add strawberries, raspberries or cherries.

You can also change up the pecans for walnuts or pistachios

Stir Fry Vegetables

12 Jun

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This is the perfect example of using what you have in the refrigerator

One small head of green cabbage, sliced thin.

It was the size of a softball. I used the outer leaves to make stuffed cabbage.

One sliced orange pepper

One sliced medium onion

Two cloves chopped garlic

Two teaspoons oil

Heat the oil and add the onion and garlic

Cook the onions and garlic  for 2 minutes

Add the cabbage and pepper

1/2 teaspoon salt

1/2 teaspoon corse ground black pepper

Stir fry till the vegetables are crisp but soft about three to four minutes

Season with more salt and pepper

This took five minutes.

I got to use up the leftover cabbage and it was delicious.

 

Fish Balls in a Spicy Tomato Sauce

1 Jun

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This is another recipe from Saveur Magazine on line.

They have the best food.

I doubled the recipe and still didn’t have enough.

This is the doubled recipe.

I did change this a little.

2 pounds cod or haddock

2 slices stale or hard bread

1/2 cup parsley

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon ginger

10 cloves garlic

2 egg whites

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons oil

1/2 chopped onion

1 small can tomato paste

4 cups chicken, vegetable or fish stock

1 large can of diced tomatoes with the juice

1 teaspoon sugar or more to taste

1 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon allspice

8 big fresh basil leaves

Get out your food processor

Process the garlic , salt and pepper

Add the fish but cut it into cubes first

Process till chunky

Add the bread, cumin, parsley, coriander, ginger and egg whites and process about 6 more pulses

Use your small ice-cream scoop and make 2 inch balls

Put them on a cookie sheet and chill one hour or more.

Put the oil and onion in a saucepan and cook till the onions are soft.

Mix in the tomato paste with one can of water.

Add the stock, tomatoes, cayenne, crushed red pepper and allspice and let it come to a boil then just simmer on low.

Add only fresh basil.

Add the fish ball gently and make sure they are all submerged

Cover the pot and simmer for at least 30 minutes.

Make sure the fish balls get firm and are cooked.

I served this with grated cheese even though you are never supposed to put cheese on fish.

I can eat cheese with everything.

These are so worth making.

 

 

 

Vietnamese Pulled Pork Sandwich

23 May

 

unnamed (39)I love these little sandwiches at a good Vietnamese restaurant.

I had to figure out the recipe and after a lot of trials finally success.

It is a very easy sandwich but I wanted that exact taste.

One  4 to 5 inch piece of crusty Italian bread

One tablespoon mayonnaise mixed with 1/2 teaspoon siraccha sauce.

2 tablespoons fresh cilantro

1/2 cup arugula

3/4  cup  warm pulled pork

2 to 3 tablespoons pickled vegetables

Start assembling the sandwich

Heat the bread because warm bread is always so much better

Slather the mayo mix on one side

Add the cilantro, arugula, meat and pickled vegetables

Place the other slice of bread on top and try not to eat too fast.

You can make these with chicken, shrimp or beef.

I made the pulled pork with salt, pepper and garlic powder because I like it plain. I put the sauces on the side.

The pickled vegetable recipe is a previous blog. So worth making.

Great sandwich to wrap up for the beach

Fast Tomato Mozzarella Salad

22 May

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My son brought me some delicious fresh Mozzarella cheese from the North End in Boston.

Fresh cheese is so much better than the rubbery supermarket version.

I had to eat it right away because it is so delicious.

1  pound fresh mozzarella cheese cut into cubes

One container of grape tomatoes

8 fresh basil leaves 1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon red pepper flakes

5 tablespoons good olive oil

1/2 cup chopped vidalia onion

Mix everything together

Get a good loaf of Italian bread and enjoy

By the way, my son also brought me bread.

Sauerkraut Pancakes

18 May

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Don”t say yuck.

My daughter just came back from Budapest and said she had these pancakes and they are delicious.

I had to try them.

You have to love sauerkraut to really enjoy these pancakes.

1 1/2 cup drained and squeezed sauerkraut.

1/4 cup chopped fresh chives or two diced scallions

1 cup leftover mashed potatoes

1 egg

2 tablespoons flour

1/2 teaspoon black pepper

Mix everything together

Make a ball the size smaller than a baseball then flatter out to about 3/4 inch thick.

Heat about 1/2 cup canola oil to medium high

Place the pancakes into the pan and fry till both sides are golden brown.

Wait till one side is brown and try not to touch them until it is time to turn them over and brown the other side

Drain on a paper towel

Serve with yogurt dill dip , sour cream, bacon bits and apple sauce.

If you want to keep it low carb eliminate the potato but you do need the flour to help bind the sauerkraut.

I was a little skeptical but really liked them.

Something different and everything tastes good fried.

Next time I am going to try baking them at a high heat to cut some calories.