Understand Life - Learn!
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jughandle
Author

jughandle

I believe that it in order to do anything in life you MUST understand how it works. Once you understand you can make informed decisions about what you are attempting to do. This is the basis of the creative process. The goal of this blog is to help us understand Food, Health and Cooking. These are things we deal with daily and can't, or shouldn't ignore. - Jughandle

American FoodcrockpotJust RecipesSoup

Split pea soup – Crock pot

by jughandle
written by jughandle

Slow Cooker Split Pea Soup

When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Servings 8 servings
Author Taste Of Home

Ingredients

  • 16 oz split peas dried green split peas, rinsed
  • 2 cups ham cubed fully cooked
  • 1 large onion chopped
  • 1 cup carrots julienned or chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon rosemary dried and crushed
  • 1/2 teaspoon thyme dried
  • 32 Oz Chicken broth reduced-sodium chicken broth
  • 2 cups water
  • 1/2 tsp salt more or less to taste
  • 1/4 tsp pepper black pepper to taste

Instructions

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Video

Nutrition Facts
Slow Cooker Split Pea Soup
Amount Per Serving
Calories 294 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 1004mg44%
Potassium 736mg21%
Carbohydrates 37g12%
Fiber 15g63%
Sugar 6g7%
Protein 22g44%
Vitamin A 2766IU55%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Seafood Paella
Dinner/SupperEpicurious - BY CLAUDIA RODENFishJerry WoodenMusselsSea FoodShrimpSpanish FoodSpecial Events & Holidays

Seafood Paella

by jughandle
written by jughandle

Seafood Paella

Rice

When asked what the most important ingredient is in any paella dish, the answer will always be paella rice. Whichever rice you use it should be an absorbent, short- or medium-grain rice, never ever long-grain. Short-grain rice can absorb more liquid before becoming mushy, making it possible to achieve the perfect, dry texture.

Seafood

Oysters, clams, and mussels are always a good start.  You can use just about any seafood you would like.  The key is to time the cooking to finish as the rice is done.  In order to achieve this goal, I like to par-cook or pre-cook the items that need more time, such as shellfish and lobster.  Fish fillets can usually cook in the pan.  I like snails, when available.  Even canned escargot introduced to the party at the end can lend interest to the presentation.

Seafood Paella

"This is a dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately). Andresito, who is collecting reminiscences of people in villages around him in Alicante, told me that on the Alicante Coast, fishermen's families made seafood paellas without any vegetables. When they did not go out to fish, they made arroz de piedras with mollusks from the rocks (piedras means rocks). The fishermen went around local villages selling their fish on scooters, and people inland added vegetables. In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella has become common in other regions, where seasonal vegetables such as green beans, peas, artichokes, or peppers also go in. It is called paella mixta. Wine was not added in the past but it is sometimes today. Serve this with Alioli if you like." Excerpt from Epicurious
https://www.epicurious.com/recipes/food/views/seafood-paella-366249
Course Dinner, Main Course
Cuisine Spanish
Keyword Sea Food Paella
Protein Fish, Mussels, Shrimp, squid
Cooking Method Paella Pan
Hot/Cold Dish Hot
Course Dinner, Main Course
Cuisine Spanish
Keyword Sea Food Paella
Protein Fish, Mussels, Shrimp, squid
Cooking Method Paella Pan
Hot/Cold Dish Hot
Servings 5 servings
Author CLAUDIA RODEN

Ingredients

  • 1 large onion finely chopped white or sweet onion
  • 5 tablespoons olive oil extra virgin
  • 2 cloves garlic crushed to a paste or finely chopped
  • 2 whole tomatoes fresh or canned, peeled and chopped
  • 1/2 teaspoon sugar as needed
  • Salt to taste
  • 1 teaspoon pimentón dulce or sweet paprika
  • 1 pinch saffron threads
  • 4 small squid cleaned, bodies sliced into 1/4-inch-wide rings, tentacles left whole
  • 2 cups medium-grain Spanish paella rice or risotto rice such as Arborio or Carnaroli
  • 3 cups fish or chicken stock plus more if needed
  • 1 cup dry white wine or more to drink
  • 12 jumbo shrimp in their shells 16/20 size
  • 2 lbs mussels in shells, scrubbed and debearded

Instructions

  • Fry the onion in the oil in a 16-inch paella pan until soft, stirring often.
  • Stir in the garlic, and before it begins to color, add the tomatoes.
  • Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling.
  • Add the squid and cook, stirring, for a minute or so.
  • Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
  • Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly.
  • Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
  • Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
  • Arrange the mussels on top of the paella.

Variations

  • •Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful of peas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice.
  • •In Alicante, they use the pulp of 1 or 2 dried and soaked ñora peppers, which they grow, instead of pimentón.
  • •Use clams instead of mussels.
  • •You can make this into an arroz caldoso, or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy.
  • •If you want to use lobster, ask the fishmonger to cut a live lobster into pieces. Boil it for minutes only, until it turns red. Or boil it whole and cut it up.

Notes

Variations
•Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful of peas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice.
•In Alicante, they use the pulp of 1 or 2 dried and soaked ñora peppers, which they grow, instead of pimentón.
•Use clams instead of mussels.
•You can make this into an arroz caldoso, or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy.
•If you want to use lobster, ask the fishmonger to cut a live lobster into pieces. Boil it for minutes only, until it turns red. Or boil it whole and cut it up.
Nutrition Facts
Seafood Paella
Amount Per Serving
Calories 572 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 64mg21%
Sodium 847mg37%
Potassium 542mg15%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 1g1%
Protein 22g44%
Vitamin A 186IU4%
Vitamin C 10mg12%
Calcium 99mg10%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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Red sauce
BlendingItalian FoodSaucesStock PotStove Top

Italian Sauces A Cook Should Know

by jughandle
written by jughandle

There are 5 basic “mother” sauces in French cooking.  From those basic sauces, there are hundreds of variations, some classics.  I’m going to give you recipes for 8 Italian sauces.

  1. Classic Marinara
  2. Pesto
  3. Bolognese
  4. Marcella
  5. Vodka
  6. Red Clam
  7. Alfredo
  8. Ragu

Classic Marinara Sauce

Makes 3 1/2 cups of basic Marinara sauce, enough for 1 lb of pasta
Course Sauce
Cuisine Italian
Keyword Marinara Sauce
Cooking Method saute, Stove Top
Hot/Cold Dish Hot
Course Sauce
Cuisine Italian
Keyword Marinara Sauce
Cooking Method saute, Stove Top
Hot/Cold Dish Hot
Servings 4 servings
Author jughandle

Ingredients

INGREDIENTS

  • 28 ounces tomatoes Can of whole San Marzano tomatoes certified D.O.P. if possible
  • ¼ cup olive oil extra-virgin
  • 7 cloves garlic peeled and slivered
  • 1 whole chile whole chopped and crushed or a pinch of crushed red pepper flakes
  • 1 teaspoon salt kosher
  • 1 sprig basil Fresh or 1/4 teaspoon dried oregano, more to taste

Instructions

PREPARATION

  • Pour tomatoes into a large bowl and crush with your hands.
  • Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a Large Skillet

  • Do not use a deep pot, over medium heat, heat the 1/4 c of olive oil.
  • When it is hot, add the garlic.
  • As soon as garlic is sizzling (do not let it brown), add the tomatoes from the reserved bowl, then add the tomato water.
  • Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
  • Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.
  • Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
  • If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.
  • Discard basil and chile (if using).
Nutrition Facts
Classic Marinara Sauce
Amount Per Serving
Calories 191 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 845mg37%
Potassium 603mg17%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 9g10%
Protein 4g8%
Vitamin A 453IU9%
Vitamin C 20mg24%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Finished Pie
American FoodBakingBerriesBlueberriesDessertsMartha StewardPiePie

Blueberry Crumb Top Pie Recipe for the holidays. This is a keeper.

by jughandle
written by jughandle

Any fan of blueberries that also craves sum’thung during the holiday season is going to love this Blueberry Crumb Top Pie Recipe.  Don’t hold back, make two and thank me after the 1st. – Jughandle

Blueberry Crumb Top Pie

Borrowed from Food and Wine Chickie who borrowed it from Martha Stewart
Finished Pie
Course Dessert
Cuisine American
Keyword Blueberry Crumb Top Pie
Cooking Method Baking
Hot/Cold Dish Either
Course Dessert
Cuisine American
Keyword Blueberry Crumb Top Pie
Cooking Method Baking
Hot/Cold Dish Either
Resting time 6 hours
Servings 8 servings
Author VERONIQUE DEBLOIS

Ingredients

Crumb Topping Ingredients:

  • 1 ½ cups all-purpose flour
  • ¾ cup light-brown sugar
  • 1/3 cup granulated sugar
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 12 tbsp. unsalted butter chilled and diced into cubes

Pie Crust:

  • 1 Fail-Proof Pie Crust

Filling Ingredients:

  • 3 pints blueberries 6 cups cups
  • 1 cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. lemon juice freshly-squeezed
  • 1/8 tsp. salt
  • ½ recipe of crumb topping

Instructions

Pie Crust

  • Jughandle's no fail crust – no need to blind bake the crust for this recipe
  • Crumb Topping Directions
  • In a bowl, mix the flour, light-brown sugar, granulated sugar, salt and cinnamon just until combined.
  • With your hands, work butter pieces in the flour mixture until large clumps form.
  • Divide mixture in half and freeze half the mixture in a plastic freezer bag. You only need half of the recipe for this pie.

Fill and Bake Instructions:

  • Preheat oven to 400 degrees.
  • Combine the blueberries, sugar, flour, lemon juice and salt. Pour the blueberry mixture into the pie crust and sprinkle with half a recipe of the Crumb Topping.
  • Place the pie on a foil-lined baking sheet in the lower third of the oven. Reduce oven heat to 350 degrees and bake until crust browns and blueberries are bubbling, 90 minutes. If the crumb topping or crust is browning too quickly, tent with foil.
  • Let cool 6 hours.
Nutrition Facts
Blueberry Crumb Top Pie
Amount Per Serving
Calories 671 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 48mg16%
Sodium 187mg8%
Potassium 224mg6%
Carbohydrates 112g37%
Fiber 6g25%
Sugar 71g79%
Protein 6g12%
Vitamin A 651IU13%
Vitamin C 18mg22%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Chile Rellenos
Jerry WoodenJust RecipesMexican

Chiles Rellenos Recipe

by jughandle
written by jughandle

Chiles Rellenos Recipe

Chile rellenos means “stuffed peppers in English”.  A traditional Mexican dish made from roasted and peeled poblano peppers.  Traditionally, Chile rellenos are stuffed with cheese and/or ground meat, then coated in egg batter and fried until golden brown.

Rellenos come with red or green salsa, or even wrapped in a tortilla with refried beans to make chile relleno burritos mouth watering dishes.

The following recipe is a combination of several recipe ideas. You can find great instruction and pictures on the following site: https://www.isabeleats.com/chile-relleno-recipe

Chiles Rellenos

A Mexican Staple
Relienos
Course Dinner, Lunch, Main Course
Cuisine Mexican
Keyword Chiles Rellenos
Protein Cheese
Cooking Method Baking
Hot/Cold Dish Hot
Course Dinner, Lunch, Main Course
Cuisine Mexican
Keyword Chiles Rellenos
Protein Cheese
Cooking Method Baking
Hot/Cold Dish Hot
Servings 6 servings
Author jughandle

Ingredients

Chiles:

  • 6 large poblano chiles or 12 smaller chiles
  • 8 ounces string cheese Oaxacan-style mozzarella, or Monterey Jack

Batter:

  • 1 1/2 cups all-purpose flour plus more for dredging
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine salt plus more for sprinkling
  • 12 oz beer 12-ounce bottle or can lager-style
  • 3 whole eggs separated
  • Vegetable oil for deep-frying

Mexican Tomato Sauce:

  • 2 pounds tomatoes ripe cored and roughly chopped
  • 1/4 c onion medium yellow
  • 6 cloves garlic
  • 5 sprigs coriander fresh cilantro
  • 1 whole serrano chile with seeds
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cinnamon ground preferably Mexican

Instructions

To prepare the chiles:

  • Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
  • Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.

Cheese:

  • Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they’re 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) “Sew” each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.) The cheese can also be grated and then stuffed into the chiles.

Batter:

  • Make the egg batter by separating the yolks and whites from 3 eggs. Place the egg whites into a large mixing bowl and the yolks into a small bowl.Using an electric mixer, beat the egg whites until stiff peaks form, about 3-5 minutes. Then continue beating them on low and add in egg yolks one at a time until they’re all mixed together. The batter should be light, fluffy and golden yellow. Stir in the beer to a make a smooth batter.
    batter

Dry Ingredients:

  • Whisk the flour, baking powder, cumin, and salt in a separate large bowl.
  • put the dry ingredients on a plate or tray for dredging.

Frying:

  • In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil.
    Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.

Mexican Tomato Sauce:

  • In a blender, combine all the ingredients and puree until smooth.
  • Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
  • Yield: about 3 cups

To Serve:

  • Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
    Chile Rellenos
  • Enjoy !!
Nutrition Facts
Chiles Rellenos
Amount Per Serving
Calories 297 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 22mg7%
Sodium 1860mg81%
Potassium 532mg15%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 5g6%
Protein 14g28%
Vitamin A 671IU13%
Vitamin C 139mg168%
Calcium 121mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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pic from QVC.com
Cajun FoodDinner/SupperJust RecipesLunch

Muffuletta, The Ultimate Sandwich

by jughandle
written by jughandle

The Muffuletta is, without a doubt, the king of sandwiches. Just read the ingredients and you will agree. This recipe is an adaptation from one by “Deep South Dish“

My love of the sandwich began when I was in college. I was on a “road trip” and was as hungry as I could be. We stopped at a small grocery store just outside of New Orleans. Behind the deli counter I watched the butcher “build” the most amazing mountain of meat and cheese I’d ever seen in my young life.

As with most sandwiches the bread is critical. It must be heavy enough to “carry” the contents without overwhelming them. If you substitute anything in this recipe remember the bread is most important followed by the olive salad, then the cheeses and lastly the meat. It is a beautiful marriage of ingredients nestled in a loaf of amazing bread. – jughandle

The Muffuletta is, without a doubt, the king of sandwiches. Just read the ingredients and you will agree. This recipe is an adaptation from one by “Deep South Dish“

My love of the sandwich began when I was in college. I was on a “road trip” and was as hungry as I could be. We stopped at a small grocery store just outside of New Orleans. Behind the deli counter I watched the butcher “build” the most amazing mountain of meat and cheese I’d ever seen in my young life.

As with most sandwiches the bread is critical. It must be heavy enough to “carry” the contents without overwhelming them. If you substitute anything in this recipe remember the bread is most important followed by the olive salad, then the cheeses and lastly the meat. It is a beautiful marriage of ingredients nestled in a loaf of amazing bread. – jughandle

Muffuletta

A classic sandwich with layers of meat and cheese stacked between thick Italian bread and smothered with juicy olive salad. This recipe is adapted from a post by Deep South Dish
pic from QVC.com
Course Dinner, Lunch, Main Course, Sandwich
Cuisine Cajun
Keyword Muffuletta
Protein Cheese, deli meats
Cooking Method Toasting
Hot/Cold Dish Either
Course Dinner, Lunch, Main Course, Sandwich
Cuisine Cajun
Keyword Muffuletta
Protein Cheese, deli meats
Cooking Method Toasting
Hot/Cold Dish Either
Servings 8 servings
Author Deep South Dish

Ingredients

For the Sandwich:

For the Olive Salad:

  • 1 1/2 cup green olives pitted
  • 1/4 cup Kalamata olives pitted
  • 1/4 cup black olives pitted
  • 1/3 cup pimento
  • 1 cup giardiniera
  • 1/3 cup celery rough chopped
  • 1/4 cup carrots rough chopped
  • 1 cup peperoncini rough chopped
  • 1/2 cup pickled pearl onions cut in half
  • 1 tablespoon capers small Spanish
  • 4 cloves garlic chopped
  • 1/4 tablespoon thyme dry
  • 1/4 tablespoon Oregano dry
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups Extra Virgin Olive Oil high quality
  • Bread this is the bread pulled from the loaf
  • Kosher salt to taste
  • black pepper fresh cracked

Instructions

For the Sandwich:

  • Preheat oven to 300 °F.
  • Cut the bread in half lengthwise. Pull out the center of the bread to make room for the filling. Use the removed bread in the olive salad.
  • Mound the olive salad on one half of the bread.
  • Layer the meats on the other half, beginning with the ham, then the Swiss cheese, bologna, Provolone, then the salami.
  • Carefully put the two halves together and push them down, compressing them.
  • Wrap the sandwich completely in aluminum foil and bake for about 30 minutes on 300 °F or until heated through.
  • Cut into eighths to serve up to 8 people. It is also great served cold.

For the Olive Salad:

  • Just combine everything and let marinate in the fridge overnight.
  • Amounts are approximates – use more or less if you would like.
Nutrition Facts
Muffuletta
Amount Per Serving
Calories 836 Calories from Fat 711
% Daily Value*
Fat 79g122%
Saturated Fat 17g106%
Polyunsaturated Fat 6g
Monounsaturated Fat 41g
Cholesterol 62mg21%
Sodium 2545mg111%
Potassium 321mg9%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 2g2%
Protein 25g50%
Vitamin A 1434IU29%
Vitamin C 32mg39%
Calcium 319mg32%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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creamed slaw
Just RecipesSalad

Cool Summer Salads for the Family

by jughandle
written by jughandle

I would like to recommend a couple of delicious salads that take no time to make and most likely will be new for the family this summer. Tired of cooking in a hot kitchen this summer? Want something new and fun?  Consider these simple Cool Summer Salads soon. – jughandle

 

Red Cabbage Slaw with Arugula

A Jughandle classic recipe. Not just a simple salad it is very filling.
creamed slaw
Course Salad, Side Dish
Cuisine American
Keyword red cabbage slaw
Protein arugula, pumpkin seeds, red cabbage
Cooking Method fresh chopping
Hot/Cold Dish Cold
Course Salad, Side Dish
Cuisine American
Keyword red cabbage slaw
Protein arugula, pumpkin seeds, red cabbage
Cooking Method fresh chopping
Hot/Cold Dish Cold
Servings 8 servings
Author Jerry Wooden

Ingredients

  • 1 head Red Cabbage med to larger head sliced
  • 1 whole Red Onion sliced to match cabbage slice
  • 3 whole jalapeño peppers julienned – remove veins and seeds for less heat
  • 10 ounces arugula approx. 2 packages
  • 4 tbsps. Olive Oil extra virgin
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. Mayonnaise or Greek yogurt
  • 1 tsp salt
  • 1/2 tsp black pepper to taste
  • 1 cup pumpkin seeds toasted
  • 1 whole lime zest zest of one whole lime
  • 1 tsp red pepper flakes

Notes

Consider adding 1-2 chopped hard cooked eggs.  Eggs act as an emulsifying agent and highlight the flavors.
Nutrition Facts
Red Cabbage Slaw with Arugula
Amount Per Serving
Calories 165 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 1mg0%
Sodium 341mg15%
Potassium 455mg13%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
Vitamin A 2018IU40%
Vitamin C 66mg80%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Cucumbers in Vinegar or Creamed Cucumbers

Cucumbers in Vinegar and Creamed. They are both great recipes.
in vinegar
Course Lunch, Salad
Cuisine American, Southern American
Keyword Creamed Cucumber, Cucumbers, Vinegar
Cooking Method fresh chopping
Hot/Cold Dish Cold
Course Lunch, Salad
Cuisine American, Southern American
Keyword Creamed Cucumber, Cucumbers, Vinegar
Cooking Method fresh chopping
Hot/Cold Dish Cold
Servings 6 servings
Author The Southern Lady Cooks

Ingredients

Cucumbers in Vinegar

  • 2 to 3 medium cucumbers peeled
  • 1 medium Onion Sliced
  • 1/4 cup white vinegar can add more or less to taste
  • 3 Cups water enough to cover cucumbers in bowl
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Creamed Cucumbers

  • 3 medium cucumbers peeled and sliced
  • 1 large onion peeled and sliced into rings
  • 1 tablespoon sugar
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise or salad dressing or Greek yogurt
  • 1/4 teaspoon dill dry or chopped
  • Salt & Pepper to taste

Instructions

Cucumbers in Vinegar

  • Peel and slice cucumbers in a bowl. Slice onions and break into rings. .
    2 to 3 medium cucumbers, 1 medium Onion
  • Add remaining ingredients.
    1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt
  • Refrigerate for several hours before serving.
  • Will keep for several days in the fridge

CREAMED CUCUMBERS

  • Slice cucumbers and onion into a bowl.
    2 to 3 medium cucumbers, 1 medium Onion
  • Mix other ingredients separately and whisk together.
    1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 teaspoon dill
  • Pour over cucumbers and onions.
  • Refrigerate for several hours.
Nutrition Facts
Cucumbers in Vinegar or Creamed Cucumbers
Amount Per Serving
Calories 195 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 18mg6%
Sodium 531mg23%
Potassium 267mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 253IU5%
Vitamin C 6mg7%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pickled Mustard Greens – Garden & Gun Mag

“Imagine my surprise when I saw pickled mustard greens in a dish at a Szechuan restaurant about a decade ago. I’m always looking for cultural, political, and culinary connections between Black and Chinese people (#AfroAsian #BBQBeansprouts), so I was happy to see the pickled greens, given how central mustard greens are to traditional African American cuisine. Incorporate these into your meals as you would other pickled and fermented vegetables.” —Bryant Terry, a Memphis native and music lover who recommends listening to the song “Contronatura” by Stereolab from Dots and Loops while making this recipe. – Bryant Terry
Course First Course, Snack, Vegetables
Cuisine Southern American
Keyword Mustard Greens, Pickled Mustard Greens
Cooking Method saute
Hot/Cold Dish Either
Course First Course, Snack, Vegetables
Cuisine Southern American
Keyword Mustard Greens, Pickled Mustard Greens
Cooking Method saute
Hot/Cold Dish Either
Resting Time 2 hours
Servings 4 servings
Author Bryant Terry

Ingredients

  • 1½ cups apple cider vinegar
  • ½ cup rice vinegar unseasoned
  • 2 tbsp. cane sugar raw
  • ¼ tsp. kosher salt plus 1 tbsp.
  • 1 tsp. peppercorns whole black
  • 2 lbs. mustard greens stems thinly sliced and leaves coarsely chopped (keep stems and leaves separate)
  • 2 serrano chiles thinly sliced

Instructions

  • In a medium sauté pan, combine the vinegars, sugar, ¼ tsp. of the salt, and the peppercorns.
  • Heat over low heat, stirring, until the sugar has completely dissolved, about 3 minutes.
  • Remove from the heat and let cool while you prepare the mustard greens.
  • Meanwhile, in a large pot, bring 3 qts. water to a boil over high heat.
  • Add the remaining 1 tbsp. salt and the mustard green stems and boil for 1 minute.
  • Immediately remove the pot from the heat, add the mustard green leaves, and let sit for 1 minute. Drain in a colander and rinse with cool water.
  • Transfer the leaves and stems to a clean 1-qt. canning jar.
  • Add the chilies to the jar and pour the pickling liquid over everything. months.
  • Let sit at room temperature for at least 2 hours, then seal the jar and refrigerate until ready to serve.
  • The pickled mustard greens will keep in the refrigerator for several weeks
Nutrition Facts
Pickled Mustard Greens – Garden & Gun Mag
Amount Per Serving
Calories 118 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 170mg7%
Potassium 963mg28%
Carbohydrates 20g7%
Fiber 8g33%
Sugar 11g12%
Protein 7g14%
Vitamin A 6893IU138%
Vitamin C 160mg194%
Calcium 275mg28%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
  • creamed slaw
  • in vinegar
  • https://www.101cookbooks.com/vegetarian-paella/
    From: https://www.101cookbooks.com/vegetarian-paella/
Cool Summer Salads for the Family
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Plated spiced chicken with creamed spinach
American FoodChickenDinner/SupperGreensHoliday Meals & PartiesJerry WoodenMain DishesSpecial Events & HolidaysspinachStove Top

Spiced Chicken with Creamed Spinach and Apples

by jughandle
written by jughandle

This recipe of Spiced Chicken with Creamed Spinach and Apples is an adaptation of a Food Network Recipe. I replaced their Swiss Chard with creamed Spinach. Sure I bumped the calorie count by about 50 pts per serving but the richness of the Creamed Spinach ties the dish together well. You will be surprised at how good the Gala apples taste in this combination. I recommend a medium body white wine or fruity fall craft beer with your meal. – jughandle

Spiced Chicken with Creamed Spinach and Apples

The original recipe https://www.foodnetwork.com/recipes/food-network-kitchen/spiced-chicken-with-apples-3363966 – Jughandle has changed this comforting dish of pan-seared spiced chicken breasts with roasted Gala apples and red onions. Jug has substituted creamed spinach for their sautéed Swiss chard improving balance.
spiced chicken
Course Dinner, Main Course
Cuisine American
Keyword Apples, Creamed Spinach, Spiced Chicken
Protein Chicken
Cooking Method Pan Fried
Hot/Cold Dish Hot
Course Dinner, Main Course
Cuisine American
Keyword Apples, Creamed Spinach, Spiced Chicken
Protein Chicken
Cooking Method Pan Fried
Hot/Cold Dish Hot
Servings 4 servings
Author jughandle

Ingredients

  • 4 skinless boneless chicken breasts (about 6 ounces each)
  • 1/2 teaspoon allspice ground
  • 1/4 teaspoon turmeric ground
  • Kosher salt and freshly ground black pepper to taste as required
  • 3 Tbsps. olive oil extra-virgin
  • 2 whole Gala apples cut into wedges- peeling is optional
  • 1 med red onion sliced
  • 1 Tbsp. lemon Juice the juice of one lemon
  • 1/2 cup low-sodium chicken broth
  • 2 cloves garlic minced

For the Creamed Spinach

  • 3 cups spinach chopped (stems and leaves separated)
  • 1/4 cup 1/2 and 1/2 cream
  • 4 ounces cream cheese about 1/2 a block
  • 1/2 cup parmesan cheese grated
  • 1 whole shallot or small white onion
  • Salt and Pepper to taste

Instructions

For the Chicken and Apples

  • Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper.
  • Heat 1 tablespoon olive oil in a large nonstick skillet or seasoned cast iron pan over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
  • Add the apples, red onion and a pinch of salt to the skillet.
  • Cook the apple/onion mixture, stirring occasionally, until softened and lightly browned, about 4 minutes.
  • Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds.
  • Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.

For the Creamed Spinach

  • Meanwhile, heat the remaining olive oil in a separate large skillet over medium-high heat. Add the garlic and shallot then Sautee, stirring, until golden, about 30 seconds. Do not burn the garlic, if you do. throw it out and start it over.
  • Add the spinach stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the spinach leaves; cook, stirring, until wilted, about 2 more minutes.
  • Pour in the 1/2 & 1/2 stirring until it starts to bubble. Then add the cream cheese stirring to incorporate.
  • Once incorporated stir in the parmesan cheese. Stir until everything comes together.
  • Serve with the chicken and apples.
Nutrition Facts
Spiced Chicken with Creamed Spinach and Apples
Amount Per Serving
Calories 413 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 153mg51%
Sodium 425mg18%
Potassium 498mg14%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 30g60%
Vitamin A 2669IU53%
Vitamin C 8mg10%
Calcium 227mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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