My Dad's Recipe: Galumpkis (the pickled kind)

Since I am feeling particularly nostalgic today, I am going to post my dad's galumpki recipe.  The story about what they are and another recipe is actually posted here, but in honor of him- I decided that I would post his version (of course...it changed all the time, since he didn't use recipes-- and I added a couple things). BUT, it is as close as you can get!

Freshly rolled and in the pot!

3/4 lb Ground Pork, Raw
3/4 lb Ground Beef, Raw
1 C. Rice (I use brown)
2 Cups Chicken Broth
1/2 Onion, finely chopped
3 Garlic Cloves, chopped
Salt
Pepper
1 Large Jar of Pickle Juice (about 2.5- 3 Cups)
1 Green Cabbage, bottom cut off


Start cooking the rice per directions. Once done, set aside to cool.
While the rice is cooking, bring a large pot of slightly salted water to boil and add the cabbage. Cook covered for about 8 minutes or until leaves start to unravel. Remove cabbage and let cool in a colander. Reserve 1 cup of cabbage water.

In a large bowl, mix raw meat, onions and garlic. Add the rice (it doesn't need to be cool, just not hot enough to burn your hands when kneading the mixture). Season with just a touch of salt, lots of pepper and stir.

Take your first cabbage leaf , add a large spoonful of the meat mixture and fold the large part of the leaf over, tuck in the side and place fold side down in a large pot (like a burrito!). Continue until the mixture is done.

Pour the chicken broth and pickle juice over the rolls. Taste the broth- if too briny, dilute with reserved cabbage water (I never need to). Bring to a boil, reduce heat to medium-low and cover and simmer for like 2 hours.

He always made two versions....one with tomatoes, but everyone always liked the pickle one better.

Me and my dad, circa '85

Missing you today, Dad.
-e

Sweet-n-Spicy Glazed Meatloaf and Roasted Butternut Squash

When life gives you an extra pound of ground beef, make a meatloaf. I made two! This is a yummy recipe that is slightly time consuming but makes plenty of leftovers. I served with roasted butternut squash...a great complement to the meatloaf.

Hmm...juicy meatloaf and crispy squash!

Meatloaf
1.5 lbs. Ground Beef
1 Egg
1/4 Onion, chopped finely
1/4 Red Pepper, chopped finely
3 Cloves of Garlic, chopped finely
1 Tbsp. Chili Powder
1 Tsp. Cayenne Pepper
1 Tsp. Sea Salt
1 Tsp. Pepper
1 C. Panko Crumbs
Olive Oil

Glaze
1/2 C. Ketchup
1 Tsp. Cumin
2 Tbsp. Worcester Sauce
1 Tbsp. Brown Sugar
2 Tbsp. Hot Sauce (Used Chipotle flavored)

Butternut Squash
1 Butternut Squash, cut up into pieces
Olive Oil
1 Tbsp. Smoked Paprika
1 Tbsp. Cayenne Pepper
1 Tbsp. Brown Sugar
Sea Salt
Ground Pepper


Preheat oven to 350. In a large bowl, mix the meat, egg, onion, red pepper and garlic. In a small bowl, mix the panko and the spices. Add to the meat mixture and using your hands, combine thoroughly. On a large cookie sheet, layout parchment paper. Divide the meat mixture and form into two loaves. Heat a small amount of olive oil in a large skillet. Sear the meatloaf on all sides- about 2 minutes on each side. Place back on baking sheet and put in oven.

On another baking sheet, coat the butternut squash in a little olive oil and toss with all the spices, seasoning with salt and pepper. Place in oven, on rack under the meatloaf.

In a small bowl, mix the ingredients for the glaze.

After the meatloaf has been cooking for 20 minutes, remove from oven and pour the glaze over each of the loaves. Turn the squash over. Return both to oven. Continue to cook for 30 minutes.

This was a sweet and spicy dish that was both comforting and delicious. It definitely had a nice amount of heat and flavor!

Enjoy,
e

Creamy Spinach, Artichoke and Chicken Pasta

This was basically spinach artichoke dip that is allowed for dinner since there was chicken and pasta involved. Definitely a delicious dish and I don't even want to think about the calories...BUT whatever, I am pregnant-- so I need to get those extra calories in :)
The picture is pretty pathetic because we dug into it before I could get a pic!

I was eating when I took the pic...thus the fork.

3 Large Chicken Breasts, cut into bite-sized pieces
1 Tbsp. Italian Seasoning
1 Tsp. Sea Salt
1 Tsp. Pepper
1 Tbsp. Garlic Powder
3 Tbsp. Butter, divided
1 8.5oz Can Artichokes, drained and chopped
3 Garlic Cloves, chopped
1 Bag Baby Spinach
1 Box Penne Pasta
1/4 C. Grated Parmesan Cheese
1/4 C. Mayonnaise
1/3 C. Cream Cheese
Crushed Red Pepper
Sea Salt and Pepper to taste
1/2 C. Shredded Mozzarella Cheese

Preheat oven to 400 degrees. Bring water to a boil and add pasta. Toss the chicken with the Italian seasoning, salt, pepper and garlic powder. In a large pan, heat 2 tbsp. butter and throw the chicken into the pan and sauté until cooked. Remove chicken but leave butter and drippings. Add the artichokes and garlic, sauté for about 2 minutes and then add the spinach and cook until wilted.

At this point the pasta should be done (cook for 10 minutes). Drain and put back in large pot. Add 1  tablespoon butter and stir. Add the mayo, cream cheese, parmesan and stir until all melted and covering the pasta. Add in the spinach/artichoke mixture and the chicken. Season with salt, pepper and a little crushed pepper. Transfer into a casserole dish and cover with the mozzarella. Cover with tin foil and bake for 20 minutes. Remove the foil and cook for 5 more minutes, when the cheese is melted and bubbly.

Dangerously delicious!
Enjoy,
e

Homestyle Fried Onions and Horseradish Dipping Sauce

After eating these amazing fried onions in Charleston, SC, I couldn't stop thinking about them! When we decided to have steaks for Valentine's Day, I thought..."well this could be DELICIOUS!" So, I looked up a few recipes and modified this one by the Pioneer Woman, to make it work!

1 C. Milk
1 Tbsp. White Vinegar
1 Egg
1 C. Flour
1/2 Tsp. Cayenne
1 Tsp. Salt
1/2 Tsp. Pepper
1 Onion, Sliced Thinly
Vegetable Oil

First, make buttermilk. Add the milk to the vinegar and set aside for 5 minutes. Whisk in an egg. Add the onion slices and massage in milk/egg mixture. Let the onions soak for about 30 minutes, turning them to make sure they are covered.

In a separate bowl, mix flour, cayenne, salt, and pepper. Add onions to the mixture and shake off the excess.

In a deep pot or skillet, heat oil to 360. Drop in onions and fry for about 2 minutes. Remove and place on paper towels. The first few batches will be light in color, but once the oil gets "dirty," the onions will get darker.


My handsome assistant

These were SO delicious! We piled them on our steaks and served with this horseradish sauce.

Horseradish Sauce

1/4 C. Sour Cream
1 Tbsp. Mayonnaise
1 Tsp. Dijon Mustard
3 Tbsp. Horseradish
A Couple Grinds of Pepper

Mix it all together and enjoy!!

Chocolate Chip Oreo Cookies

When I worked at design firm, one of the catering companies always brought crushed oreo chip cookies... I decided to find a recipe and try it out! Well these were BETTER!

1 Stick Softened Butter
6 Tbsp. Sugar
6 Tbsp. Brown Sugar
1 Egg
1/2 Tsp. Vanilla
1-1/4 C. Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Sea Salt
8 Oreo Cookies broken into pieces
1 C. Chocolate Chips

Preheat oven to 350 degrees. Cream butter and sugars in stand mixer until well combined. Beat in egg and vanilla.

Combine flour, baking soda and salt into a large bowl and stir. Slowly add to mixer. Stir in oreos and chocolate chips until just combined.

 

Spoon dough onto a baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

 

Such a delicious cookie- crispy edges with a gooey soft center!

 

Original source: http://picky-palate.com/2008/07/01/meet-chocolate-chip-oreo-cookie/

 

 

Leftover Pulled Pork- Part I Red Pork Curry

My husband loves smoking meat--- he will put an 8 lb. pork butt on the smoker and expect us to eat it for 2 weeks! Man, the same meat gets old! You can only eat pulled pork with bbq sauce for so many days (unless you are my husband and he could eat it every day...forever). So, I get creative. I know not everyone has an excess of smoked meats lying around-- but the idea is innovating with what you have!!!

By no means authentic Thai- but a yummy weeknight meal!

Olive Oil
1 Onion, chopped
1 Can Coconut Milk
3 Tbsp. Red Curry Paste (I used Thai Kitchen)
1 Tbsp. Brown Sugar
1 C. Assorted Veggies (I used frozen peas)
2 Tbsp. Fish Sauce
1/4 C. Chopped Cilantro
Sriracha

In a large pan, heat olive oil and sauté the onions for a few minutes. Add coconut milk and bring to a simmer over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes. Stir in pork. Cook 3 to 5 minutes until the meat is heated and add fish sauce. Stir in cilantro and season with salt and pepper. I served over egg noodles, but would be great over rice. I of course added a couple dashes sriracha, cause who doesn't like a little spice?

Simple, tasty- and quick! You can make this recipe with chicken breasts--- just sauté with the onion first!

Enjoy,
e

Mexican Style Shredded Beef

This is an awesome way to make shredded beef. Once you have it-- the possibilities are endless: tacos, burritos, enchiladas, tamales, chili, and more. It's a little time consuming- but if you make enough, it's worth your while.

Just a big pot of shredded beef...

Olive Oil
1 Onion, Chopped
1.2 Lb. Beef Roast
1 Can Diced Tomatoes
1 Red Pepper, Chopped
1 Jalapeno, Chopped
2 Tbsp. Cumin
1 Tbsp. Garlic Powder
1 Tbsp. Cayenne Powder
Ground Pepper
Sea Salt

Preheat oven to 350. In a dutch oven, heat olive oil and add onions. Sauté for a few minutes. Take the roast and pat dry. Trim the fat and sprinkle all over with salt. Place in the dutch oven and sear on all sides about 30 seconds or until a light brown. Add the red pepper, jalapeno and tomatoes. Cover and place in oven for 1 hour. Remove from oven and turn the meat over. Return to oven for another hour.
Take out off oven and place on stove top. With a fork and knife, start to shred the beef. You should be able to do about half. At least get the meat broken apart and immersed in the tomato mixture. Add the spices and stir. Cover and continue to cook for another 30 minutes. Check back and continue to shred. Season with salt and pepper and use however you want!

I made burritos with guacamole, salsa and beans--It was tender and very flavorful! We have a lot leftover so I will probably make more enchiladas... they really are my favorite (and to be fair, we gave away the last batch!).

Enjoy,
e