Oktoberfest Delights

We went to an Oktoberfest party not long ago and it fueled Tim's desire for some German cuisine. So I scoured the internet for some ideas and made three new dishes for dinner. It was a big hit with Tim, though less so for the ever picky kids!

First the sides.

I made a German Red Cabbage slaw. It turned out to be sweet and a nice compliment to the other dishes. Plus it was incredibly easy to make. Basically, all you do is combine all the ingredients, boil over medium high heat, then reduce to low and simmer for 1.5-2 hours.

2T butter
5 cups shredded red (purple) cabbage
1 cup peeled, sliced apples
1/3 cup cider vinegar
3T water
1/4 cup sugar
2 1/4 t salt
1/4 t black pepper
1/4 t ground cloves

While that is on the stove, you can get everything else ready!

The other side was German Potato Salad. You'll need the following:

2 lbs potatoes
1/2 thick cut bacon
3/4 cup chopped onion
1/3 cup white vinegar
1/4 cup sugar
1T djion mustard
1t salt
2T minced chives

Peel the potatoes and boil until tender (about 15-20 minutes. Let them cool a bit and then cube them.

Next fry the bacon over medium high heat.

Set the cooked bacon aside and use the fat to fry the onions over medium heat. Cook until translucent and starting to brown, about 5 minutes.

Add to the cooked onions the vinegar, sugar, mustard, and salt. Once cooked together and bubbling, add potatoes, bacon and chives. It is meant to be served warm so move it to a back burner and keep on low while you work on the main dish.

Now is not a terrible time in the cooking process to enjoy a beer! I prefer Spaten.

The main course is Jager Schnitzel. For the meat, you will need:

1 lb veal or pork cutlets, pounded thin

1/2t salt

1/8t pepper

1/3 cup flour

2 eggs, lightly beaten

1 cup breadcrumbs (any bread will do - chop it in the food processor and bake at 325 until dried out)

3T butter

3T vegetable oil

Salt and pepper the meat and let it sit at room temperature for about 15 minutes. While it is warming up, get your work space ready. You will need three plates. Flour on the 1st, egg on the second, and breadcrumbs on the third.

Heat oil and butter over moderately high heat in a heavy skillet (I like cast iron) for about 2 minutes. Prepare each cutlet by coating in flour, then egg, then breadcrumbs. Fry in the oil/butter mixture for about 3 minutes a side, until golden brown. Personally, I also employ a meat thermometer to make sure they are cooked through. Place the cooked schnitzel on a plate lined with paper towels and keep warm.

Next you make the sauce. You will need:

1 lb sliced mushrooms

2-3 slices of bacon, chopped into pieces

1 small onion, chopped

1/2 cup chicken broth

1/2 cup cream

1/2 t dried thyme (you can use fresh too, I think it is better)

In the pan from the last step, cook the onions and bacon together over medium high heat.

Add the mushrooms and brown them.

Add the broth, cream, salt, pepper, and thyme. Bring up to a simmer, stirring occasionally, until the liquid is reduced. You can also add some flour, if needed, to thicken.

Serve over the schnitzel and you are ready for an Oktoberfest meal!

Sam's Club Rotisserie Chicken - The Best Value in Food Out There

We went to Sam's Club yesterday and picked up, as we do weekly, a couple of rotisserie chickens. These babies are delicious and might be the best bargain in food out there. To start with, they are inexpensive. The chickens are fully cooked, ready to go, and only $4.97 each.

But what is really great is how much you can do with them, especially when you feel like taking short cuts with dinner. You can just serve it with sides and call it good. Mmm, rotisserie chicken dinner!  

But I've also started using the meat in any dish that calls for cooked chicken meat. Lunch on Sunday was lettuce chicken wraps. We used romaine leaves and filled them with shredded chicken, avocado, chopped mixed nuts, and onion. But really, you can use anything - sprouts, pickles, other veggies, and any dressing you want. It is a dinner you can make in about 15 minutes.

I also routinely make chicken salad with the breasts. Maggie and Tim tend to eat up the thighs and legs, so the less popular white meat is repurposed in a tastier fashion. I generally mix chopped onion, chopped red pepper (or yellow or orange,) halved grapes, chopped mixed nuts, chicken, salt, and mayonnaise. Plus just a pinch of cayenne pepper to give it a little boost.

But this chicken is the $4.97 that keeps giving. When you get home, the plastic container always has juices that have run off the chicken. Don't throw this tastiness away! Drain it into a container and use it later to steam green beans. As it cooks them, it reduces down into an awesome sauce. Add a little butter and salt and you have great green beans.

And there is just one more bit of goodness left. After you have picked all the meat off the bones, you can use the chicken carcass to make some stock. Just put it in a dutch oven, covered in water. Add onions, garlic, carrots, and thyme (if you have it.) Let it cook at a bare simmer for a few hours then drain off the solids. You're left with stock that is an excellent base for any soup.

Easy and inexpensive, two of my favorite things in food!

Getting Back Into Food Blogging, Indian Style!

Hey! You found me here. This blog has been dormant for a while but lately, we've had some food view overhauls and it has rekindled my interest in food blogging. For some time, we've been moving away from processed foods and trying to eat only "real" food - fruits, veggies, and meat. In addition to getting rid of the snacks (goldfish, granola bars and the like,) we've also been trying to cut out much of the bread, grains, and sugar from our diets. It is kind of a bastardized Paleo. Don't get me wrong, this is a very loose interpretation. We cheat all the time, whenever we feel like it. And I insist on sugar in my coffee every morning!

So my plan is to share what is going on in our kitchen. Some will be Paleo, some not. Hopefully, it will all be good!

This past year, we were lamenting the fact that we love Indian cuisine but couldn't cook any of it. We decided to bust out of our comfort zone ad give some recipes a try. This is one of our favorites and it is easy to make. Today I'm making Palek Paneer. It is spicy spinach (palek) with chunks of Indian cheese(paneer.)

Before you get started, this will call for some ingredients you probably don't have at home. Find a good Asian or Indian market and make friends with the owner. After nearly a year of going to ours, we get a friendly wave and they no longer warn me that the peppers are hot. Anyway, you will want to get your paneer, yogurt, and some spices there. I've found that even the spices supermarkets carry are cheaper and better at our Asian market.

I'm a big fan of lots of upfront prep work when it comes to Indian cooking. The active stove time goes much smoother when you have everything ready to go.

First, you want to cube your paneer (12 ounces.)

Then mix 3 tablespoons of oil, 1 teaspoon of turmeric, 1/2 teaspoon cayenne, and 1 teaspoon salt in a small bowl. Add the paneer and set aside to marinade.

Next get your spice mix ready. Combine in a small bowl 1/2 teaspoon garam masala, 2 teaspoons ground coriander, and 1 teaspoon ground cumin. Set this aside for later.

 Next, we are going to steam the spinach. You need about 16 ounces. I generally use one Sam's Club box. If you are in a pinch, frozen will do but it does not, in my opinion, taste as good.

Put the spinach in a non stick skillet with a little water. Cover and steam using high heat until it is all cooked. You may have to start with just some of the spinach in the pan and add as it reduces down.

When it is done, drain in a colander. Tim likes to put it in an ice water bath to shock the spinach and keep the color bright. I am too lazy and never bother with that step.

Then chop the spinach in your food processor. If you do not have one, you can chop it by hand but the texture is better using a Cuisinart. Set this aside for later.

Next chop up your Indian mirepoix:

One large green serrano chile

4 cloves garlic

One inch thumb of ginger

I like to peel my ginger with a vegetable peeler and then grate it with a microplaner. You can also just chop it fine if you don't have that tool.

Combine these in a bowl and set aside.

 Now you are ready to cook! Heat your non stick skillet over medium high heat. Pour in the paneer and oil mixture. Cook the paneer for about 3-4 minutes until it is browned on one side. Then remover the paneer and set aside on a plate.

Add a tablespoon of oil to the pan and saute the onion mixture for about 15 minutes, until it has a nice toffee color. Don't be impatient! This is an important step.

Add the spice mixture to the onions and cook for about 3-5 minutes. You will know it is done when it smells yummy! Now add the chopped spinach and then the paneer. (You can also add some salt to taste. I love salt so I add a fair bit.)

Once it is warm through, remove from heat. Next you will slowly mix in a half cup of plain yogurt. Preferably Indian yogurt but it must be full fat. Do not go through the bother of all this work and ruin it with crappy low fat or fat free yogurt. (You can substitute heavy cream if you want. Not surprisingly, that is pretty darn good too.)

And you are done! If you aren't shunning grains, this tastes great with basmati rice or naan but it is awesome all on its own. Don't be afraid, give Indian cooking a try!

Palek Paneer

Ingredients

1 teaspoon turmeric

1/2 teaspoon cayenne

1 teaspoon Kosher salt

3 tablespoons plus 1 tablespoon vegetable oil

12 ounces paneer

16-ounces spinach

1 medium white onion, finely chopped

1 (1-inch thumb) ginger, peeled and minced

4 cloves garlic, minced

1 large green serrano chile, finely chopped

1/2 teaspoon garam masala

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 cup plain yogurt

Directions

Whisk together the turmeric, cayenne, salt and 3 tablespoons oil. Add paneer and let marinade.

Steam spinach and drain in a colander. Chop in food processor.

Place a large nonstick skillet over medium heat, Cook the paneer about 3-4 minutes until brown on one side. Remove the paneer from the pan onto a plate.

Add the remaining tablespoon of oil to the pan. Add the onions, ginger, garlic and chile. Saute the mixture for about 15 minutes.

Add the garam masala, coriander and cumin. Cook, stirring often, about 3 to 5 minutes.

Add the spinach. Once it is well mixed with the onions, add the paneer.

Remove from heat and slowly add yogurt.