Yes, it's been awhile

Haven't done much blogging lately, but I still know how to cook.

Also, I'm dong Atkins, so the notation "low-carb" will come up in a lot of the new stuff I'm posting.

If you have never tried spaghetti squash, it's time you did. Try these:

Spaghetti Squash
Take one large spaghetti squash, wash it up real good. Poke holes in it all around (so it won’t explode in the oven). Bake at 375 for one hour or so, depending on the size of the squash. It’s done when you can poke it easily with a fork. Remove from oven and let cool awhile until it’s easy to handle. Slice it in half lengthwise and carefully remove the seeds. Scrape the rest of the “spaghetti” from the two halves into a serving bowl. Serve hot with butter, salt and pepper as the vegetable side to any meat & potatoes meal.

It’s also good served with your favorite spag sauce or use as a layer #1 in Cincinnati Five Way Chili.

In fact; these sweet strings make a great low-carb substitute for any pasta or rice dish like a stir-fry such as:
Beef-Tomato-Basil Stir Fry: Slice up a good 10-14 ounce cut of steak into strips, sprinkle with tenderizer if necessary. Toss with a couple of Tbslp each oil and corn starch and salt and pepper to taste. Cover and refrigerate for 30 minutes. Meanwhile, coarsely cut up 1 small white onion, mince one large clove garlic and cut 2 medium tomatoes into wedges. Set aside. Mix 1 Tblsp corn starch with 2 Tblsp cooled beef broth. Add a dash of Kitchen Bouquet to this if desired. Heat oil in a heavy skillet; add beef, onion and garlic and stir fry until done as desired (i.e. rare, medium or well). Stir in ½ cup beef stock, 2 Tblsp hoisin sauce and the corn starch mixture. Stir, and as mixture thickens stir in the tomato wedges and 12 leaves of fresh basil. Stir fry for about one minute. Serve over rice or noodles or cooked spaghetti squash.

OR for breakfast:

Spaghetti Squash Pancakes: Cook one spaghetti squash as directed above. Mix 6 cups cooked squash with 4 eggs, a couple tablespoons each minced onion and mined garlic, 2 teaspoons red pepper flakes, ½ cup finely shredded cheese, salt & pepper to taste. Heat oil in a non stick skillet. Drop mixture into skillet in about ¼ cup measures – an ice cream scoop works well. Fry til golden on one side, turn and fry til crispy.

Dealing with Leftovers

Pork & Mushroom Soup (2 servings)

Melt 2 Tblsp butter with 2 Tblsp canola oil in a saucepan. Add 2 cloves minced garlic, 3 Tblsp minced onion and ¾ - 1 cup sliced mushrooms. Saute until mushrooms are done. Add ½ cup shredded cabbage and ¾ to 1 cup shredded and chopped leftover pork loin roast. Stir well to combine. Add 2 cups chicken, turkey or beef stock. (Or, if you were planning ahead, you’ll have saved some cooking juices when you roasted the pork loin. Add that and round out the two cups liquid with the stock.) Salt and pepper to taste and a pinch of thyme. Simmer 15 minutes or so to let flavors blend.

Could also be made with leftover roasted chicken or turkey. And could easily doubled or increased to any amount.

Frittatas

Frittata: I’m not sure if this is an omelet or a giant pancake. Either way, it’s easier than you might think. And delicious. And low carb. They can be slipped out onto a serving plate and cut into wedges like a pizza, hot for breakfast; or cut into sticks and squares served at room temp for appetizers.

The basic procedure: Beat four eggs, adding ¼ tsp pepper and ½ tsp kosher salt. Saute something (see my faves below) in a non-stick skillet, pour the eggs over and cook until eggs are set. Sprinkle with cheese and broil until cheese melts. That’s pretty much it. One skillet full serves 3-4 people for breakfast. I’ve included some bread suggestions if you’re not counting carbs. Here are some of my faves:

Pizza-tata: Cover bottom of skillet with canola oil. Saute a few Tblsp each of finely chopped red and green peppers, diced pepperoni, and red onion, until veggies are soft. Pour in the 4 eggs. Place thin slices of tomato in one layer all over the top, sprinkle with dried or fresh oregano and add a few pepperoni slices. Cook until eggs are set, sprinkle with a 50-50 mozzarella-parmesan mixture and broil. Serve with fresh, warm bread sticks. (Feel free to use any of your favorite pizza toppings in place of or in addition to the pepperoni: black olives, mushrooms, sausage or beef crumbles, etc.)

Mushroom: In ¼ stick butter, saute ¾ cup of your favorite mushrooms (button, Portobello, babybellas, etc.), thinly sliced, with diced onion and garlic. Sprinkle with a little thyme and oregano. Pour the 4 eggs over and cook until set. Sprinkle with shredded Swiss cheese and broil until cheese melts. Toasted English muffins with honey make a nice side.

Taco-tata: Cover bottom of skillet with canola oil. Saute 2 Tblsp each diced onions, red & green peppers and 1 or 2 chopped jalopenos (or to taste). Stir in some leftover taco meat (up to one cup) or carnita and spread mixture evenly over the skillet. Pour in the 4 eggs, cook until set. Sprinkle with cheese. If desired, add a few dollops of refried beans. Broil to melt cheese, serve hot and pass the salsa and sour cream along with warmed tortillas. OR: cut two flour tortillas into strips, fry in batches in 1 inch hot oil and drain on paper towels.

French Onion: To ½ stick melted butter, add one small or medium onion, coarsely sliced, ¼ tsp dried thyme and one clove minced garlic. Sprinkle with ¾ tsp sugar, ¼ tsp beef granules and simmer, stirring occasionally, until onions are limp and slightly browned. Pour in the 4 eggs, scatter liberally with Texas toast croutons, and press them down into the eggs and onions. Cook until eggs are set, sprinkle with Swiss and broil. Since the croutons are in the dish, no need for toast on the side.

Ham & Broccoli: Cover bottom of skillet with canola. Saute 2 Tblsp each finely chopped celery and onion and ½ cup chopped, cooked broccoli. Stir in ½ cup cubed ham. Pour over the 4 eggs. Sprinkle with shredded Monterey Jack cheese and broil.

Seafood: In 3 Tblsp melted butter, sauté 2 Tblsp finely chopped onion and red pepper until soft. Add a mixture of shrimp, scallop and crabmeat to equal 1 cup and stir well to combine. Pour the four eggs over and cook til set. Sprinkle with parmesan cheese and broil.

Tomato-Basil: Cover bottom of skillet with canola. Pour in the 4 eggs. Arrange thin slices of tomato and fresh, uncut basil leaves. Sprinkle with a small amount of oregano, if desired. Cook until eggs are set. Sprinkle with Parmesan and broil. Corn bread muffins on the side.

Buffalo Chicken: To 4 Tblsp melted butter, add 4 Tblsp Louisiana hot sauce and ½ cup shredded chicken. Pour the 4 eggs over and dot with 4 oz cubed cream cheese and 4 oz crumbled blue cheese. Cook til eggs are set, sprinkle with shredded cheddar and broil. Garnish with freshly chopped celery, if desired. Sweet cinnamon rolls on the side and chilled tomato juice will help put out the fire.

Potato (Great for breakfast): Saute one large shredded potato (to equal about 1 ½ cup, raw or precooked, 3 Tblsp minced onion and 3 slices chopped bacon until raw potatoes are cooked. If using pre-cooked potatoes, add them after the bacon & veggies are cooked. Pour in the 4 eggs, cook til the eggs are set. Sprinkle with shredded 4-cheese mix and broil until cheese is melted. Serve with cinnamon toast.

Recipe Index

Click on the recipe you are interested in.
You may have to scroll down the page you're taken to in order to find the one you are looking for.

Almond Rusks

American Onion Soup

Anadama Bread

Apple Cranberry Muffins

Apple Crisp

Apple Salad

Asparagus Soup

Baked Oatmeal

Baked Potatoes

Baked Yams

Banana Bread

Beef & Noodles

Beef Salad Sandwiches

Beef Stock (Important ingredient here at Nellie'e)

Beefed Up Rice

Beer Cheese Soup

Beet Relish (For canning)

Beets in Sour Cream

Biscuits & Gravy

Borscht

Boston Baked Beans

Bread Pudding

Breakfast Bowl

Breakfast Casserole (start)

Breakfast Casserole (finish)

Breakfast Enchiladas

Breakfast Pepper Rings

Breakfast Quesadillas

Brisket in Beer Part One

Brisket in Beer Part Two

Broiled Grapefruit

Buckwheat Cakes

Buttermilk Biscuits

Buttermilk Brownies

Buttermilk Doughnuts

Buttermilk Pancakes

Buttermilk Waffles

Butternut Squash Bisque

Candied Yams

Candy Bars

Cape Codder

Caramelized Onions

Cardamom Muffins

Carnitas (Also mispelled as "Carniatias")
Leftover Carnita Stacks

Celery Casserole

Champvallon

Cheese and Bacon Grits

Cheesecake

Cheesey Carrots & Cabbage

Cheesey Chicken

Cheesey Mashed Potatoes

Chicken & Rice

Chicken Enchiladas

Chicken Fried Steak with White Gravy

Chicken Phillie

Chicken Salad

Chicken Stock (Very important basic ingredient here at Nellie's)

Chile Paste

Chile Rellenos

Chile Soup

Chocolate Pound Cake (RICH & Delicious!)

Cincinatti Five-Way Chili (A House Speicalty)

Cinnamon Waffles

Coach Farm Cheese Spread

Cocoa Applesauce Muffins

Codfish Balls

Cod Cakes

Coffee

Copper Penny Carrots (Serve hot or cold; Sweet & sour)

Cornbread Salad

Corn Chowder

Corn Fritters

Cornmeal Mush

Corn Muffins

Cowboy Soup

Cowboy Cabbage

Cranberry Maple Walnut Sundaes

Cranberry Salad

Cranberry Sauce

Cream of Chicken Soup

Cream Puffs

Creamed Carrots

Creamed Dried Beef on Toast

Creamed Eggs on Toast

Cream of Mushroom Soup

Creamy Chicken Noodle Soup

Creamy Cole Slaw

Creole Seasoning

Crescent Chicken

Crockpot Spaghetti Sauce

Crustless Quiche

Cuban Sandwich

Curried Egg Bake

Date Pudding

Deviled Eggs Note to Katie Couric "Angeled Eggs" are a joke; NOT a measure of devotion...)

Deviled Ham Sandwich

Doctored Beans (Quick, stovetop side dish)

Dorothy's Banana Bread

Dr. Pepper Salad

Egg Salad Sandwiches

Eggplant Parmesan

Egg in a Frame

Egg Rolls and Dipping Sauces

End of Garden Relish (For Fall canning)

Fried Apples & Onions

Fried Bread (A/K/A French Toast)

Fancy Rice

French Bread

Fried Mush

Frittatas

Frogeye Salad

Frosted Pumpkin Bars

Fruit Soup

Giant Baked Beans with Roasted Peppers

Goulash

Gringa Style Stuffed Poblanos

Grits Casserole

Green Bean Casserole

Green Tomato Pie

Guacamole

Ginger Snaps (Like Grandma used to make)

Good Cheese Spread

Granola

Ham & Bean Soup (Ultimate Comfort Food)

Hobo Dinner

Honey Chops

Hot Rub

Ham Loaf

Ham Patties with Yummy Condiment

Ham Roast

Harvest Dream Cake

Hershey Pie

Home Made Apple Sauce

Home Made Macaroni & Cheese (This is what the little blue box is trying to be)

Home Made Noodles

Home Made Pizza

Homestyle Short Ribs With Potatoes & Carrots

Homestyle Skillet

Hot Apple Cider

Hot Chocolate

Hot Wings with Blue Cheese Dressing

Huevos Rancheros (Super breakfast)

INGREDIENTS & TECHNIQUES PART ONE

INGREDIENTS & TECHNIQUES PART TWO

Jello Cake

Jello Salad

Johnny Cakes

Kentucky Hot Brown (The Mother of all Sandwiches... Yuuuuummmmm)

La Sagna

Liver & Onions

Long Island Tea

Macaroni Bake

Macaroni Salad

Manhatten Style Clam Chowder

Marinated Chicken Breast

Mashed Potatoes

Meat Loaf

Mexican Style Pot Roast (Crock Pot)

Minestrone

Mini Pizzas

Marinated Cuke & Onion

Meat Loaf

Muffins

Nachos

New England Crab Rolls

New York Strip Steak

Oatmeal Pie

Omelet

One Dish Casserole

Onion Pie

Orange Salad (Outstanding potluck dish!)

Orange Surprise

Oven French Toast

Oven Fries

Overnight Salad

Oyster Stew

Pan Fried Catfish & Tartar Sauce

Parmesan Chicken

Pate & Crackers

PB Rice Krispie Bars

Peaches & Cream

Peach Cake

Pea Salad

Personal Breakfast Bowl

Pickled Slaw (Nellie's Favorite!)

Pizza Dough

Poached Eggs on Spinach Nest

Porcupines

Pork & Mushroom Soup (Dealing with Leftovers)

Pork Chop Supper

Potato Casserole

Potato Pancakes

Potato & Pork Chop Scallop

Potato Soup

Pretty Salad

Pumpkin Pie

Pumpkin Soup

Quiche

Rachels

Ragout

Raisin Pudding Cake

Red Hot Candy Pickles (For Canning)

Redneck Eggs Benedict

Reubens

Reuben Casserole

Rice Porridge

Roast Beef Hoagies

Roast Beef with Potatoes & Carrots

Roasted Brussels Sprouts

Roasted Garlic

Roasted Peppers

Roast Chicken & Vegetables

Salisbury Steak

Salmon Patties

Salmon Salad

Sausage & Kraut

Sausage Braid

Scalloped Potatoes

Scalloped Potato & Ham

Seafood Gumbo

Shepherd's Pie

Shiftwork Bowls

Sis's Peanut Butter Bars (Outstanding!)

Skillet Barbecue Chicken

Sliced Apples With Dip

Smoked Beef Brisket

Smoked Pork Loin

Smoked Turkey & Bean Soup

Smokey Bean Dip

Smothered Chicken Breast

Sour Cream Coffee Cake

Sour Cream Raisin Pie

Southwest Seasoning

SPAMwiches

Spaghetti Squash

Spanish Rice

Specialty Grilled Cheese Sandwich

Squash and Apple Bake

Stroganoff

Stuffed Acorn Squash

Stuffing

Stuffed French Toast

Super Sub

Sweet & Sour Pork

Swedish Meatballs

Swedish Pancakes

Sweet Potato Pie

Tastee Burgers

Texas Toast

Tomato Soup

Traditional Eggs Benedict

Tuna Pockets

Tuna Salad

Turkey Pie

Twice Baked Potatoes

Two-Tone Cake

Vanison Ragu (crockpot)

Venison Stew

Vietnamese Beef Stew

White Chili

White Chocolate Pound Cake

White La Sagna

Yellow Rice

Yumasetti (Yes, it's as good as it sounds)

Zippy Creamed Corn

Cuban Sandwich

I noticed that on the Food Network, three of the cooking shows were featuring Cuban Sandwiches. It sounded pretty good, so here is Nellie's version:

Make a dry rub of 1 Tblsp cumin, 1 Tblsp dried oregano.
Lightly sprinkle a 2 ½ - 3 pound pork loin with Adolf’s tenderizer. Rub with the cumin-oregano rub and let stand for about 30 minutes. Meanwhile, thinly slice one onion and mince 4 cloves garlic. In a Dutch oven, heat 2 Tblsp bacon fat and cook the onion and garlic until soft. At the rubbed pork loin to the pot and sear on all sides. Add 1 cup orange juice, 1 Tblsp lime juice and one quart chicken or turkey stock. Cover and roast at 300 F for 3 ½ to 4 hours. Remove from oven and allow to cool in the braising liquid. Shred with forks.

To build the sandwich; cut a loaf of Ciabatta bread in half lengthwise. Brush outsides of top and bottom lightly with oil and lay down on wax paper (to control the mess). Spread the inside of the bottom half generously with Dijon mustard. Then layer as follows: slices of Swiss cheese, slices of bread and butter pickles, sliced ham, the braised pork, a drizzle of braising liquid, and more slices of Swiss cheese. Place the top half of the bread loaf on and put the whole sandwich on the preheated George Foreman Grill. Close the lid and press down firmly, holding it down while the sandwich cooks and compresses to about one-third of its original height and both layers of cheese are melted. Cut into serving sizes and serve warm. Makes about 5 good-sized servings.

Note: Can also be toasted on a hot griddle or barbecue grill. Use a brick wrapped in tin foil or a heavy skillet to press and compact the sandwich while it cooks. You’ll have to turn it over and toast both sides. Using the George Foreman Grill eliminates the need to turn the large sandwich over.

Another Note: This makes more than enough braised pork for one large sandwich. I used leftovers in Quesadillas with braised pork, thinly sliced leeks, thin slices of tomato and finely shredded Mexican cheese blend.

Salmon Salad

Tired of tuna? Next time you grill a fresh salmon fillet, hoard enough of it to flake about 1 ½ cups. To the flaked salmon, add 2 Tblsp salad dressing, 1 tsp lime juice, 1 Tblsp each finely chopped green onion and minced Vidalia onion,1 tsp prepared mustard and 2 tsp. horseradish. Mix well. Serve on a lettuce leaf with Bistro cornbread crackers. OR for an open face sandwich; broil one side of a thick slice of French bread and spread the untoasted side with salmon salad.
I think this would also be VERY good with some of Ralph’s Brown Sugar Glazed Smoked Salmon.

Sunday Dinner

Champvallon
This is my adaptation of a recipe in the February 09 issue of Martha Stewart Living. I don’t know what the heck “champvallon” means, but it’s French.

Lightly sprinkle 1 pound lamb stew meat with Adolf’s tenderizer.
Brown the meat well in a little oil in a Dutch oven. Remove from pot and set aside. Pour 1 cup beef stock into pot to deglaze. Add 2 thinly sliced medium white onions and 4 minced cloves garlic. Simmer 5 minutes or so until onion is limp. Return browned lamb to pot and add 3 cups beef stock and ½ Tablespoon dried rosemary. Cover and simmer 1 hour.
Meanwhile, peel and thinly slice russet potatoes to measure 8 cups slices. Arrange half of the potato slices in an oblong 4 quart Corningware casserole, lightly greased. When lamb is done simmering, spoon the lamb and onions on top of potatoes. Pour half of the cooking liquid over. Arrange the rest of the potato slices in a layer on top of lamb. Pour on remaining cooking liquid. Salt and pepper to taste. Scatter a sprinkling of dried rosemary. Place in preheated 400 degree oven for one hour.

We had green bean cassserole on the side:
Green Bean Casserole
Stir together 1 can cream of mushroom soup and 1/4 cup milk. Stir in 3/4 cup French fried onions, 2 cans green beans, drained, and 3/4 cup shredded cheese. Bake at 400 for 25 minutes. Sprinkle 3/4 cup French fried onions over top and return to oven for 10 minutes.