chill is in the air

Brrr! It's not really fall already, is it? I broke out a winter dish since it was just on my mind and recipe posted a few days ago: Stuffed Cabbage. Yum, yum. It takes me a little bit of time, but it's actually so easy, and the apples and raisins...mmmmm! Mashed potatoes on the side, with plenty of butter and parmesan blended in. Looking forward to these leftovers!

I had another cooking hiatus as we took a weekend road trip and were able to bounce from wonderful friend to wonderful friend enjoying meal after meal, including BLTs, a brat fest, kabobs, and Icelandic pancakes. As well as one small order of Potato Oles from Taco Johns, somewhere in northern Iowa. 

meat!

I had no inspiration last night. We had an uninspired chicken broccoli casserole. Mike actually loved it. I guess the cream of chicken soup gravy with the cheese on top is satisfying. Not a core member of the meal rotation however. But TONIGHT: my mother-in-law visited and made us STEAK for dinner. Isn't it pretty? Here's her recipe:

Asian Steak topped with bell pepper stir fry

2 Tbsps Thai style chili sauce (or just use regular chili sauce)

1 1/2 Tbsps soy sauce

2 tsps balsamic vinegar

2 tsps grated peeled fresh ginger

2 10-12 oz New York steaks

1 1/2 Tbsps vegetable oil, divided

1 medium onion, halved, sliced

2 medium red bell peppers, cut into 1/2 inch thick strips

4 green onions, chopped

1/2 cup chopped fresh cilantro

Preheat oven to 375º.  Whisk chili sauce, soy sauce, balsamic vinegar and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally.

Heat 1/2 Tbsp vegetable oil in large ovenproof skillet, over medium high heat.  Scrape most of the marinade off steaks and back into bowl.  Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes.  Turn steaks over and transfer skillet to oven.  Roast until cooked to desired doneness, about 5 minutes longer for medium-rare.  Transfer steaks to cutting board, let rest 10 minutes.

Meanwhile, heat remaining 1 Tbsp vegetable oil in heavy medium skillet over medium high heat. Add onion and bell peppers; saute until crisp tender, about 3 minutes.  Add green onions and all remaining marinade from steaks.  Bring to boil. Stir in cilantro.  Cut steaks crosswise in half. Serves 4.  Serve with rice.

rainy day

As the rain falls my cooking inspiration has dried up...
To continue the log of meals dutifully however-
Sunday: leftovers
Monday: spaghetti+salad. Actually delicious, prepared by Mike who sauteed some onion and spicy italian sausage with the tomato sauce, and we had a great avocado to enhance the salad. Delicious, but uninspired. Now sitting on a gray day, watching the raindrops, hoping for an idea...

stuffed stuff and summer faves

Last night: stuffed peppers, zucchini, and tomatoes, prepared by a kitchen visitor. I added only the yogurt cucumber sauce. It was an excellent reminder of how satisfying stuffed stuff can be. A winter favorite that I ALWAYS forget: stuffed cabbage rolls. While I'm thinking of it, here's my mom's recipe for future reference!

Stuffed Cabbage

1 # ground beef or lamb
1 small head cabbage
¼ c rice
1 apple, pared, cored & diced
¼ c golden raisins
1 14 ½ oz can diced tomatoes
1 8 oz can tomato sauce
salt, pepper, 1 clove garlic
1 T brown sugar
½ onion, sliced

Core cabbage, put in pot, cover with water, bring to a boil,
Then simmer until the leaves are a bit tender, maybe 15-20 min.
Drain carefully, run cold water over.
Mix hamburger with rice, apple, raisins, salt & pepper. Make balls by a rounded tablespoon (not too big).
Remove cabbage leaves. Fill with seasoned hamburger, roll each cabbage leaf starting with the core part of the leaf, then the sides, & finally rolling to the end snugly, then hold together with a toothpick.
In your large stainless steel skillet, heat a bit of oil, then sauté the sliced onions with garllc. Place the stuffed cabbages into the pan. Sprinkle the brown sugar over, & then add the tomatoes & sauce. Bring to a boil, then simmer 2-3 hrs. covered, taking the lid off if you want to reduce the liquid a bit before serving.
(If you want to use the tender middle part the the cabbage, you can chop it up and add it to the pot too)

Tonight we were joined by guests and we grilled burgers with lettuce, fresh neighbor-grown tomato, and fried onions. Awesome corn on the cob and watermelon too, and strawberries with ice cream for dessert.

comfort

Yesterday was chilly and rainy so tuna noodle casserole hit the spot. No need for a run to the grocery store, and we had some garden fresh green beans, those that the cat hadn't chewed on anyway.

rerun, plus sausage

Inspiration strikes!

I was so proud of last night's dinner in the end! Out of nowhere I recalled a delicious simple potato-egg meal prepared by a Spanish friend from the past. I found some recipes online for The Spanish Tortilla (this, this, and this), combined ideas (I went with NOT putting the whole skillet in the oven), and got together a delightful vegetarian main dish made only from potatoes, onion, eggs, olive oil, salt, and pepper. I even managed the "flip"! Combined with a salad enhanced by fresh seasonal tomatoes and cucumbers from our favorite new neighbor's garden and a glass of wine we were all happy and satisfied. Tonight, we're just going to finish off the tortilla, repeat the salad, and maybe add some Italian sausage on the side, since it's left over from the last pizza.