Author: ejw

Roasted Eggplant & Red Pepper

ejw Leave a comment

1 large eggplant cut up into pieces no thicker than 3/4 inch
2-3 red bell peppers cut up in medium sized chunks
1/2 yellow onion chopped and caramelized in a little olive oil
1/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground black or mixed peppercorns
1-3 cloves of crushed garlic
1/4 cup olive oil
Brussel sprouts are also a good addition to this dish – a few or a lot.
Mix all ingredients together and place in baking dish that is big enough so the vegetables can easily cook (not too deep). I use a 9″x13″ glass baking dish. Bake at 350 to 375 degrees for about an hour. Mix as necessary to assure all vegetables bake evenly.

 

Meat Loaf

ejw Leave a comment

1 lb ground venison
1 lb ground lamb
1 lb ground pork
or any variety of beef, venison, lamb, pork or goat you may have.

3 Tablespoons balsamic vinegar
2 Tablespoons mustard
1 large yellow onion (caramelized)
4-5 Garlic cloves, crushed or minced
3 eggs
3/4 Teaspoon salt
1 Teaspoon mustard seed
1/4 Teaspoon Mexican chili powder

1/2 Cup ketchup
Sauerkraut – optional

Preheat oven to 350 degrees.
Crush garlic and set aside at least 10 minutes.  Caramelize onions in olive oil and cool a little bit.
Mix all ingredients, except ketchup, together and put half of mixture into each bread pan pressing the mixture down into each pan.
Spread ketchup on top of each loaf.
Bake for about 1.5 hours. Serve with sauerkraut.

You can cut ingredients in half to make one loaf but I like to make 2 loaves at a time to put one in the freezer for another day.

Hearty Salad

ejw Leave a comment

Base:
1 cup finely cut green cabbage
1 cup finely cut red cabbage

1 cup chopped arugula
1 cup chopped kale
Mustard greens, parsley, beet greens, and others can be added when available.

Options to change it up: beans of any type, grapes, apples, dried cherries, cucumber, tomatoes, peppers, olives, capers, hardboiled egg.

Toppings: Feta cheese, toasted sunflower seeds, Olive oil and vinegar dressing.

Cabbage and kale can be cut up in advance because they hold up very well in the refrigerator for a week. Cabbage is nicest if cut on a mandolin so it is fine like sauerkraut.

Arugula and other greens don’t hold up as long so I keep them in a container separate container from cabbage that I plan to store for a while. I cut up enough cabbage and kale for the week and then add more perishable items when the salad will be eaten in a day or two. I don’t usually use lettuce because it doesn’t hold up as well as arugula.

Ginger Peach Scones

ejw 1 Comment

Kenine gave me some peaches and I am looking for ways to use them. This recipe is the first iteration so may be modified after I taste them. They should be done in about 20 minutes so we will see!

PS these were not so good (bland) so this recipe needs some work. Please post ideas/modifications.

3 cups almond meal
2 1/2  tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 cup grapeseed oil or olive oil
2 eggs
3 tablespoons 2% Fage yogurt (contains no starches)
1/2 cup pureed fresh peaches

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Sunflower Seed Crackers

ejw 1 Comment

1 Cup ground sunflower seeds
1/2 Cup shredded, unsweetened coconut
1/4 Cup sesame seeds
1 egg
1/4 Cup water
1 Tablespoon balsamic vinegar
1/2 Teaspoon salt
1/4 Teaspoon mixed peppercorns

Mix well and put on parchment on cookie sheet. Place wax paper over dough and roll out no more than 1/8th inch thick and score. Put in cold oven and set to 300 degrees bake 20-30 minutes or until golden brown.

Pork Chops

ejw Leave a comment

I have been trying flavor combinations from the book “The Flavor Bible” and they recommend tarragon and garlic to be paired with pork.

Pasture raised pork rubbed in olive oil with tarragon, dash of salt and pepper, and fresh garlic clove. Then bake. Yum!

Cinnamon Raisin Scones

ejw 4 Comments

3 cups almond meal
2 1/2 to 3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
1/8 cup grapeseed oil or olive oil
2 eggs
1/2 cup 2% Fage yogurt (contains no starches)
1/3 cup raisins

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with cinnamon sugar or sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Turkey for Thanksgiving

ejw Leave a comment

The night before baking: 
Season the turkey and store in refrigerator until ready to bake.
Prepare the stuffing and store in bowl overnight.

Bake turkey at 325 degrees for about 6-8 hours or until internal temperature reaches 185 degrees. This is always the difficult part to get right so please make sure the stuffing is well cooked to prevent salmonella.

20 lb turkey – we got a fresh turkey from Farmer Mark at Emma Acres in Ann Arbor. It was the best ever.

Seasoning:
Whole head of garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 teaspoon dried rosemary

Mince garlic and set aside for 10 minutes. Mix together salt, pepper, olive oil and rosemary. Blend in garlic until smooth with mortal and pestle. Coat turkey with the blend. Refrigerate covered overnight.

Stuffing:
5 small stalks celery
2 large cloves garlic minced finely, set aside for 10 minutes
1 lb ground pork cooked
1 (14 oz) bag Pepperidge Farm Stuffing breadcrumbs
1/4 teaspoon salt
3 cups (or less) water or broth
1 large onion
1 medium fuji apple
4 tablespoons olive oil
1 cup homemade cranberry sauce

Sauté pork and set aside. Sauté onions and garlic in olive oil 10 minutes. Add 3/4 cup water or broth, salt, chopped apple and celery. Cover and simmer 10 minutes. Add cooked pork and breadcrumbs; mix well. Add 1 cup water and mix. Then add cranberry sauce and stir gently. Add more water as necessary until bread crumbs are mostly moist (juices of the turkey will make stuffing more moist in cooking). Refrigerate.