Pottage

Yummy, comforting stew. Can't get better than that on a cold day (Not that it was a cold day when I made it this time). The nice thing about pottage is you can put whatever you want in it, really. I usually make mine with beef so I use beef broth, but you could easily use pork or chicken meat and chicken or vegetable broth and it would be an entirely different stew. The original recipe also calls for oats in it, which I'm sure would be really tasty.


Just beware that this recipe calls for a lot of chopping. Takes me at least an hour to chop everything up. I like to chop everything the night before if possible (which is probably why I like making this on Monday...leaves me Sunday night to chop things up).


I am thinking next time I'll season the beef somehow before putting it in the stew. Not sure with what yet, though.

This recipe is adapted from King Arthur Flour. If you want to make this, I recommend going over to the site as they have some useful tips and a very interesting and informative article on the origins of pottage. (I do plan on making the bread that is featured in that article as well, soon - I'll let you know how it turns out.)


Pottage

• 1 Tbsp oil
• 2 turnips, diced
• 2 medium-large rutabagas (the same size as the turnips), diced
• 1/2 large onion, diced
• 1 large celery root, diced (if desired - I left it out this time as they can be pricey and the ones at the store currently are pretty small)
• 1 cup mushrooms, sliced
• 1 cup leeks, rinsed, diced and washed
• 1 cup cabbage, diced (I use red cabbage, but either is fine)
• 1 cup drained, rinsed canned beans or diced fresh green beans (I use green beans)
• 2 quarts (8 cups) stock (chicken, beef, or vegetable work - I used beef)
• 1 large or 2 small bay leaves
• 1/2 tsp ground sage
• 1/2 tsp dried thyme leaves
• 1/2 tsp finely chopped fresh rosemary
• 1 tsp dried or 1 Tbsp fresh parsley
• 1-2 lbs meat of your choice (I used 2 lbs of beef top sirloin, diced)
• salt and pepper to taste
• 1/2-1 cup gluten-free rolled oats, optional (I do not use them)

Place a large kettle over medium heat. Add the oil, onions, rutabagas, and turnips. Cook, covered, for 5 to 10 minutes, stirring occasionally.

Once the harder vegetables start to get a little tender, add the mushrooms, leeks, cabbage, and beans. Cook another 2-5 minutes, then add the stock and herbs.

Bring everything to a simmer and cook for 30 minutes to an hour. (How long I simmer this for depends on how long I have left until I want to serve dinner.)

Season to taste, then add the meat and oats (if using). Cook for at least 20 minutes or as long as you like, replenishing liquid as necessary.

Chili Relleno Cauliflower Quiche

I just want to start off by saying, I tried a week or two ago to make a quiche/souffle type dish just making it up myself and it stunk. It was way too under-seasoned. So, yesterday I had an epiphany! I decided that I could eat chili relleno without cheese, so I decided I could make a quiche out of it! It turned out pretty good, if I do say so. (At least my tummy that's full but still wants more tells me.)


You can take out or add any veggies or meat you want, but make sure to keep the pasilla peppers or it won't be "chili relleno". I was tempted to add a small amount of mushrooms but decided to go easy on adding too much. I might try that next time since I know the recipe works now.

This is my own creation! Not adapted from anywhere! (unless you count the cauliflower crust) Shocking that it was good!


Chili Relleno Cauliflower Quiche

Cauliflower crust

• 1 cauliflower, florets cut into 1-1 1/2 pieces (they cook faster when smaller)
• 3 eggs
• 2-3 tsp minced garlic
• 2 tsp salt
• 1 tsp black pepper
• 2 cups cheese (optional)

Filling

• 5-6 eggs (I used 5 this time)
• 1 spoonful cottage cheese (about 2 Tbsp) (you can use cream/milk or leave it out altogether if you want to - I wanted to try it out and see if it would work, though I have no idea if it really did anything for the recipe)
• Salt & pepper
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cayenne
• 3 pasilla peppers
• 1 leek, sliced
• Ground beef - seasoned with a dash of cumin, paprika, and ancho chili powder to taste
• ½-1 cup cheese (optional)

Turn on grill. Preheat oven to 450 degrees F. Prepare a pie, tart or baking pan with parchment paper or nonstick spray (or both).

Boil or steam the cauliflower until it is easily stabbed with a fork, about 8-10 minutes.

While the cauliflower is cooking, grill your peppers until blistered and blackened all over. [Alternatively, you could roast your peppers in other ways.] Take off the grill and let sit in a bowl covered with saran wrap for 15 minutes. Then peel and de-seed them, tearing/cutting them into small strips for later. 

(While your cauliflower and peppers are cooking, you could spend your time cooking your beef instead of doing it in advance.)

While your peppers are steaming, drain your cauliflower well, transfer to a food processor, and process until smooth. Transfer cauliflower puree to a large bowl and add the garlic, salt, and pepper (and cheese, if using). Mix well. Taste and adjust seasonings, if needed. Add eggs and mix in.

Spread your cauliflower mixture in an even layer and slightly up the sides of the prepared pan. Bake it for about 18-20 minutes or until the crust begins to turn a darker golden brown around the edges.

When the crust is almost done baking place your leeks in a pan with a small amount of water or oil and cook over a medium heat until tender but not browned, about 5 minutes. Set aside.

When the crust is finished baking, lower your oven’s temperature to 350 degrees F. Then, in a clean bowl, whisk your eggs and cottage cheese. Add your salt, pepper, onion powder, paprika, and cayenne to your eggs and mix in (you may add cheese to this, if desired).

Into the crust, place your grilled pepper strips, ground beef, and leeks. Cover everything with your eggs. Place in the oven and bake for 35-45 minutes until eggs are set. (I ended up needing 40 minutes)

Let cool slightly and serve with salsa or tomato sauce, if desired. (I preferred the tomato sauce, but that could be because I don't really care for the salsa we have currently.) I can't wait to try this out with cheese.

Beef Sirloin Kebabs

I love these kebabs. I've made them several times so of course the first time I make them after starting this blog, I mess them up. The recipe calls for sweet (red ) bell peppers - so of course the 2 that I had in the drawer were bad and I couldn't use them. I didn't have time to run to the store to pick up more so I improvised with the green bell peppers I had (which were going to be cut into chunks to put on my skewers). Because the green are much more bitter, my dad suggested using tomatoes in it as well. This worked as a viable alternative if necessary, but I prefer the original.


Then of course, to make things worse, I overcooked my kebabs. Didn't get to the point of inedible, thankfully, but they were a bit charred and chewy. Sigh. We even have really good meat that we buy for these kebabs...getting good meat is very important when doing kebabs.

This recipe is out of Weber's Time to Grill. I highly recommend getting this book if you like to grill. All the recipes I've tried in it so far have been delicious. (Like the chicken that I put on my Cauliflower Pizza.)


Beef Sirloin Kebabs

• 2 medium sweet bell peppers (red, yellow, or orange)
• 6 garlic cloves, minced
• 2 Tbsp red wine vinegar
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 2 lbs top sirloin, cut into 1" cubes
• 1 large bell pepper (I use green), chopped into 1" squares
• 1 red onion, chopped into 1" squares

Turn your grill on high heat and place your sweet bell peppers on their sides, cooking until they are blackened all over (the more black the better for peeling the skins off later) - about 10-15 minutes. Remove from the grill and place in a bowl and cover with saran wrap for at least 15 minutes to steam. (Since it is a while before you use the grill again, I turn my grill off.)

While the peppers are steaming, place your seasonings and olive oil into a food processor. When the peppers are done, peel and de-seed them and place them into the processor and pulse until the peppers are chopped and it becomes like a thick paste.

Pour about 1/3-1/2 the mixture onto your sirloin cubes and make sure they are coated well. Then place your ingredients onto your skewers alternating with the sirloin, bell pepper, and onion squares. (The recipe says to let your kebabs sit for 15-30 minutes, but I never do that.)

Turn your grill on high and place your skewers onto it. (If you left your grill on, I would lower the heat immediately to a medium heat.) I usually cook them on one side for about 7-8 minutes, then turn them over and lower the heat to a medium to medium-low heat for another 7-8 minutes or so. (Just watch your kebabs carefully and take them off when they are cooked to your liking.)

Serve immediately, topping with your extra sauce, if desired.

[Next time I make this, I'll take better pictures, promise. And hopefully they won't be overcooked either.]

Madras Beef Curry

First off, I have to say I have recently come across the wonders that are rutabagas (and turnips and celery root). They taste very similar to potatoes only a tad bit sweeter. I praise them and wonder why I didn't realize they were good a year ago! It's almost like having potatoes again! Love it! I definitely recommend them for any low carb dieters.


I found this recipe and adapted it to include the veggies from Las Vegas Food Adventures. The original recipe said that there was very little sauce by the end of cooking, but I found with the addition of the veggies, I had quite a bit of sauce.

Just remember, this tastes much better than it looks (especially with my terrible photography skills).


Madras Beef Curry

• 2 tsp garam masala
• 1 tsp ground cinnamon
• 3-4 tsp curry powder (mild or hot) (I used 3 tsp of hot)
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper (or more to taste)
• 2 Tbsp light brown sugar
• 4 garlic cloves, crushed
• 4 tsp grated ginger
• 5 Tbsp lemon juice
• 1/2 cup olive or vegetable oil
• 2 lb beef thinly sliced
• 1 medium or 2 small rutabagas
• 1 turnip
• 1 medium bell pepper (I used green, you may use any color you like)
• 2 14.5 ounce can diced tomatoes

Slice the beef thinly and into small bite sized pieces (as for a stir fry) and place in a medium bowl. Add all of the other ingredients, except the tomatoes, rutabagas, turnips, and bell pepper and combine to coat the meat well. Let sit for 10-15 minutes to flavor the meat.

While the meat is marinating, peel the turnip with a peeler and dice into small cubes. With a knife, peel the outer layer to about 1/4 inch inside the edge (there will be a visible line for you to cut inside of). When you have removed the skin, dice into cubes a similar size as the turnips. Remove the stem and seeds from the bell pepper and dice.

Heat a medium pan with a lid over medium heat. Add the meat and brown well, stirring occasionally. Continue to cook over medium heat until all of the meat juices have evaporated and only oil remains in the bottom of the pan with the meat. (I wasn't sure how to determine this was done and eventually just moved on to the next step.)  Add the rutabagas, turnips and bell pepper and cook for 2-3 minutes more.

Add the tomatoes, stir to combine and lower the heat to medium low. Cover and simmer, stirring occasionally, until the meat is tender, about 30 minutes.

You may serve this over rice if you wish. I served it over some tofu noodles I found and wanted to give a try. They were not bad in a low carb pinch, but I would have much preferred rice.

Serves 6-8.