Author: ratfarmer

Sweet Vinegar Coleslaw

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Sweet Vinegar Coleslaw

This is good with pulled pork.

Course Salad, Side Dish
Prep Time 15 minutes
Servings 12

Ingredients

  • 10 cups shredded coleslaw mix or 1 16-ounce bag
  • 1 cup thinly sliced red onion
  • 1 cup shredded red cabbage
  • 1 carrot thinly slivered
  • 1/3 cup canola oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoon sugar
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.

Pulled Pork Broth Soup

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Pulled Pork Broth Soup

A few times a year we buy a large port butt from Costco. This package comes with 2 port butts and we cook these one at a time in the slow cooker for BBQ pulled port. We portion much of this out for freezing.

For this soup we use the broth collected from these pork butts. 

Course Main Course, Soup
Servings 8

Ingredients

  • 2 quarts pulled port stock 2 quarts
  • 3 quart vegetable stock
  • 1½ pounds ham diced
  • 1 ½ cups leeks
  • 1 cup celery small dice
  • 2½ cups carrots one inch dice
  • 2 tablespoons fresh garlic minced
  • 1 Can tomatos diced
  • 1 ½ pounds russet potatoes peeled and diced
  • 1 cup kale
  • 2 cups frozen kernel corn
  • 2 cans small white beans drained and rinsed
  • 1 cup light cream
  • 2 cups cut green/yellow beans

Instructions

  1. I usually scrape the grease off the broth and use it to fry the vegetables. I then add all to the pot and cook.  

Slow-Cooker Tuna Noodle Casserole

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Slow-Cooker Tuna Noodle Casserole

Ingredients

  • 1/4 cup butter cubed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion chopped
  • 1 medium sweet pepper chopped
  • 2 small carrots chopped
  • 1 cup green beans
  • 1 teaspoon salt divided
  • 1 teaspoon pepper divided
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half-and-half cream
  • 4 cups uncooked noodles about 6 ounces
  • 3 cans 5 ounces each light tuna in water, drained
  • 2 tablespoons lemon juice
  • 2 cups shredded Monterey Jack cheese
  • 2 cups frozen peas thawed
  • 2 cups bread crumbs
  • 2 cans cream of onion soup

Instructions

  1. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, carrots, green beans, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

  2. Transfer to a 5-qt. slow cooker. Stir in cream, soup, and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.

  3. Remove insert from slow cooker. Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with bread crumbs.

Turkey Meatloaf with Hoisin Glaze

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Turkey Meatloaf with Hoisin Glaze

Hoisin sauce and ginger gives this pork-and-turkey meatloaf great flavor and plenty of vegetables boost the fiber and nutrients.

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 1/4 cup hoisin sauce
  • 1/2 cup ketchup
  • 1 cup dried or fresh kale
  • 2 large eggs lightly beaten
  • 1 carrot minced
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 2/3 cup minced fresh ginger
  • 1 yellow onion finely chopped (3/4 cup)
  • 2 pounds coarsely ground turkey
  • 1 pound ground pork
  • 1 cup panko bread crumbs

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Set the ground turkey and ground pork out at room temperature to warm slightly.
  2. Heat the oil in a skillet over medium heat; cook the carrot, onion, garlic, and kale in the heated oil until soft; set aside to cool.
  3. Mix together the turkey, pork, bread crumbs, eggs, 2 tablespoons soy sauce, salt, and pepper in a large bowl. Add the vegetable mixture and continue to mix until evenly combined; shape into a loaf; cover with foil and lay in the baking pan.
  4. Bake in the preheated oven until no longer pink in the center, 60 minutes, pull out and remove foil.
  5. Whisk together the 1/4 cup hoisin sauce and 1/4 cup ketchup in a small bowl; spread over the meatloaf.
  6. Put back in oven for 15 till done.

Green Beans and Potatoes

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Green Beans and Potatoes

Course Side Dish
Servings 4

Ingredients

  • 3 cups thinly sliced potatoes
  • 2 cups frozen green beans
  • 1 teaspoon vegetarian Worcestershire sauce
  • 2 cup broth divided
  • 1/4 cup bacon grease
  • 1 teaspoon cornstarch
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
  2. In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

Creamy Jalapeno Poppers

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Creamy Jalapeno Poppers

Great for garden peppers.

Course Appetizer
Prep Time 18 minutes
Cook Time 1 minute
Total Time 19 minutes
Servings 12

Ingredients

  • 15 jalapeno peppers halved lengthwise and seeded
  • 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1/4 cup sour cream
  • 1 cup mashed potatoes warm
  • 1 cup shredded Monterey Jack cheese (about 4 oz , divided)

Instructions

  1. Arrange jalapenos peppers, cut-side-up, on aluminum-foil-lined jelly-roll pan.
  2. Combine potatoes, 1/2 cup cheese, Hellmann's® or Best Foods® Light Mayonnaise and sour cream in medium bowl. Evenly spoon into jalapenos, then sprinkle with remaining 1/2 cup cheese. Broil until golden and cheese is melted.

Stuffed Mushrooms

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Stuffed Mushrooms

Sausage Cream Cheese Dip Stuffed Mushrooms are the ultimate delicious appetizer for any occasion!

Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24 Servings
Calories 95 kcal

Ingredients

  • 20 - 24 extra-large white mushrooms washed, dried with paper towel and stems removed
  • 3 tablespoons olive oil divided
  • 250 grams sweet Italian sausage casings removed
  • 1/4 cup dry white wine
  • 1/4 cup finely chopped scallions or green onions 3 stalks -- green and white parts
  • 3 large cloves garlic minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup Panko breadcrumbs or regular breadcrumbs
  • 1/2 cup 125 grams cream cheese
  • 1/2 cup 125 grams sour cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside.
  2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.
  3. Pour in the wine and cook until reduced by half and absorbed into the sausage. Add the chopped mushroom stems and cook for 3 more minutes.
  4. Mix the panko through the sausage. Add in the cream cheese and sour cream continue cooking until the cheese melts becomes creamy through the mixture.
  5. Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
  6. Take off the heat and stir in half of the Parmesan cheese and parsley. Season with salt and pepper to taste (if desired). Allow to cool slightly.
  7. Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on both baking sheets in a single layer and drizzle with the remaining oil.
  8. Bake for 20 minutes, until the stuffing is browned and crusty.
  9. Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes).
  10. Broil in the last 2 minutes to make the topping a little crispy.

African Groundnut Stew

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African Groundnut Stew

Serve over quinoa for a nice meal.

Course Main Course

Ingredients

  • 6 boneless skinless chicken thighs about 1 lb
  • 3 boneless skinless chicken breasts about 3/4 lb
  • 1 medium onion chopped (1 cup)
  • ¾ cup peanut butter
  • 1 can diced tomatoes
  • 1 ¾ cups chicken broth
  • 2 tablespoons grated gingerroot
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • 1 ½ lb sweet potatoes 3 medium, peeled, cubed (about 4 cups)
  • 1 lb small red potatoes about 12, cut into eighths (about 2 1/2 cups)
  • Cashews
  • Kale

Instructions

  1. 1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
  2. 2 Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.

Pasta Primavera

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Pasta Primavera

Good use of garden vegetables.

Course Main Course, Side Dish

Ingredients

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas halved lengthwise, or broccoli florets (or a combination)
  • 2 carrots shredded
  • 1 yellow bell pepper cut into thin strips
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 4 cloves garlic thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • 4 ounces goat cheese crumbled

Instructions

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  3. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Garlic Kale Quinoa

 

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Garlic Kale Quinoa

Good way to use up extra kale.

Course Side Dish

Ingredients

  • 2/3 cup water
  • 1/3 cup quinoa
  • 1 Tbsp olive oil
  • 1 cup chopped kale
  • 1 clove garlic, minced
  • 1/4 tbsp sesame oil
  • 1 pinch salt/pepper

Instructions

  1. Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

  2. Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.

  3. Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

Simple, fast, delicious. Looking for an easy quinoa recipe for a side dish this will fit the bill.