The Local Cook » recipe

Skid Road Stroganoff

The Local Cook — Fri, 30 Jul 2010 11:01:14 +0000

This is a recipe from The I Hate to Cook Book, which was written in the 60s and is actually quite funny. It was recently re-released. I tried not to adapt the recipe too much.

FOR PRINTABLE VERSION CLICK HERE: Skid Road Stroganoff

8 ounces uncooked noodles
1 beef bouillon cubes
1 garlic clove, minced
1/3 cup chopped onion
2 Tbs vegetable oil
1 lb ground beef (I used ground venison – that’s important later)
2 Tbs flour
2 tsp salt
1/2 tsp paprika
condensed cream of mushroom soup (I made my own, as I described yesterday)
6.5 ounce can of mushrooms
1 cup sour cream
chopped parsley

1. Cook the noodles along with the bouillon cube. I have no idea what this did, if anything. Next time I’ll skip it. If there is a next time.

2. Brown the garlic, onion, and crumbled beef in the oil. Here’s where I diverge from the directions. DH forgot to thaw out the ground venison, so we were thawing it and cooking it in a pan at the same time. After the venison was browned, I added the garlic and onion and cooked a little, but it was starting to burn so I didn’t cook it super long–maybe a few minutes at most.

3. Add flour, salt, paprika, and mushrooms. Stir, and let cook 5 minutes while you have a cigarette (smoking, and cocktail hours, seem to be very popular in the 60s according to the author). At this point it was REALLY starting to burn so I skipped the cigarette and proceeded directly to step 4.

4. Add the soup and simmer for 10 minutes. I added the homemade cream soup substitute and thought um, simmer? The soup barely moistened the venison. Was the author assuming I was going to use regular ground BEEF and NOT drain it, thereby simmering it in the remaining fat? Was I not supposed to drain the canned mushrooms? I don’t know, but I did not simmer – I merely heated through and proceeded to step 5.

5. Stir in sour cream (keep heat low so it doesn’t curdle) and heat through.

6. Serve on top of the noodles, garnish with parsley. I used mustard greens since I have a ton from my CSA.

Servings: 4

The Verdict: Despite flying through some of the steps, it turned out . . . like you might imagine. Nice and beefy and noodle-y. Not so many vegetables, although after I took the photo I loaded some extra mustard greens so I felt like I was getting some sort of greenery. DH added Parmesan cheese to his. “This is really good!” he said. I agree, although I should have eaten less of it and made some vegetables as a side dish.

Nutrition Facts

Serving size: 1/4 of a recipe (13.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 661.35
Calories From Fat (66%) 436.76
% Daily Value
Total Fat 48.49g 75%
Saturated Fat 18.81g 94%
Cholesterol 126.88mg 42%
Sodium 1922.52mg 80%
Potassium 635.57mg 18%
Total Carbohydrates 28.24g 9%
Fiber 1.61g 6%
Sugar 2.96g
Protein 27.91g 56%

Okra Curry

The Local Cook — Thu, 29 Jul 2010 14:32:56 +0000

“It smells like a fungus. And not a good fungus, either.”

The famous quote from DH when he saw me slicing the okra. See, we do have a lot of fungus/fermentation going on in our house, between his beer and my cheese. But it was still funny.

FOR PRINTABLE VERSION CLICK HERE: Okra Curry

1/2 cup onion (sliced; I also added some scallions and a chili pepper)
1/4 tsp garlic (minced; I omitted this because I added the chili pepper)
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp chili powder
1 lb okra (cleaned and trimmed)
1 cup tomatoes (sliced; I used two small tomatoes which didn’t seem like enough so I added just a little tomato sauce)

In a frying pan, saute the onions until golden; add the spices and saute’ for a few minutes. Then add the okra and salt and cook a few minutes. Finally, add the tomatoes and fry until the liquids evaporate.

A note about okra: Everything I’ve read says that to avoid slimy okra, either cook with tomatoes or coat it with a batter/breading of some type. Or just eat it without piercing the skin, just chop off the stem end. Since this recipe included tomatoes, I felt safe that the snot-strings would disappear when I cooked it. And they did.

Servings: 6

The Verdict: This turned out surprisingly good! The flavor was excellent, and it wasn’t slimy at all after it cooked.

Nutrition Facts

Serving size: 1/6 of a recipe (4.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 32.81
Calories From Fat (8%) 2.75
% Daily Value
Total Fat 0.33g <1%
Saturated Fat 0.08g <1%
Cholesterol 0mg 0%
Sodium 183.88mg 8%
Potassium 272.67mg 8%
Total Carbohydrates 6.94g 2%
Fiber 2.76g 11%
Sugar 3.54g
Protein 2.01g 4%

Grilled Bread

The Local Cook — Wed, 28 Jul 2010 18:23:13 +0000

This is similar to the naan I made the other day. Super easy, with a great flavor!

FOR PRINTABLE VERSION CLICK HERE: Grilled Bread

1 1/4 cups warm water
1 tsp active dry yeast
1 1/2 cups bread flour
1 1/2 cups whole wheat bread flour
2 Tbs olive oil
1 tsp salt
1 Tbs fresh herbs
1 tsp garlic (minced)
1/2 tsp pepper

1. In a small mixing bowl, stir together water and yeast until dissolved.

2. Add flours, olive oil and salt until a stiff dough forms. Knead 10 minutes or until smooth. Cover and let rise until doubled, 1-2 hours. Can also let rise in the refrigerator for 6-8 hours.

3. Preheat the grill. Divide into 6 rounds and let rest a few minutes. Roll or press as thin as desired. Brush tops with olive oil, grill oiled side down and brush top lightly with oil. Move to avoid burning and cook 1-6 minutes.

4. Sprinkle on the herbs, garlic, and pepper until crisp and brown. Can top with pizza toppings or eat as is.

Servings: 6

The Verdict: This was great as a side, but would be great as a wrap. The flavor from the herbs was great.

Nutrition Facts
Serving size: 1/6 of a recipe (4.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 290.4
Calories From Fat (17%) 49.67
% Daily Value
Total Fat 5.68g 9%
Saturated Fat 0.8g 4%
Cholesterol 0mg 0%
Sodium 391.37mg 16%
Potassium 90.04mg 3%
Total Carbohydrates 50.25g 17%
Fiber 1.86g 7%
Sugar 0.22g
Protein 8.53g 17%

For more great bread recipes check out Yeastspotting!

Green Bean Sides

The Local Cook — Tue, 27 Jul 2010 14:18:35 +0000

Simply in Season offers 5 simple green bean sides. Who says they’re only good drowned in butter?

FOR PRINTABLE VERSION CLICK HERE: Green Bean Sides

1 lb green beans
2 Tbs olive oil
2 cloves minced garlic
1/4 cup slivered almonds
2 Tbs Parmesan cheese (grated)

1. Cook beans for 5-10 minutes in a small a mount of water, until crisp tender.

2. Saute’ the garlic, oil, and almonds. Add the beans, season with salt and pepper, sprinkle with cheese and serve.

Servings: 4

The Verdict: Super simple, very yummy.

Nutrition Facts

Serving size: 1/4 of a recipe (4.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 146.85
Calories From Fat (72%) 105.09
% Daily Value
Total Fat 12.14g 19%
Saturated Fat 1.74g 9%
Cholesterol 2.2mg <1%
Sodium 40.97mg 2%
Potassium 197.16mg 6%
Total Carbohydrates 7.36g 2%
Fiber 3.2g 13%
Sugar 1.33g
Protein 4.27g 9%

Zucchini Cookies

The Local Cook — Mon, 26 Jul 2010 18:00:39 +0000

I promise this is the last of the zucchini desserts for awhile. Simply in Season offers two versions of this cookie – one with chocolate chips, the other raisin. I picked the chocolate.

FOR PRINTABLE VERSION CLICK HERE: Zucchini Cookies

Source: Simply in Season

3/4 cup butter (softened)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups whole wheat flour
1 cup flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1 1/2 cups zucchini (shredded)

1. Cream together butter and sugars. Add egg and bet until fluffy.

2. In a separate bowl, sift together flours, baking powder, cinnamon, and salt.

3. Add the zucchini and dry mixture alternately to the creamed mixture. Stir in chocolate chips.

4. Drop onto greased baking sheets and bake at 350F for 10-12 minutes.

Servings: 12

The Verdict: These cookies are delicious, but a little more cakey than crispy. They were a bit hit with the family over the weekend.

Nutrition Facts
Serving size: 1/12 of a recipe (2.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 273.89
Calories From Fat (39%) 107.29
% Daily Value
Total Fat 12.21g 19%
Saturated Fat 7.46g 37%
Cholesterol 48.13mg 16%
Sodium 73.03mg 3%
Potassium 91.39mg 3%
Total Carbohydrates 38.13g 13%
Fiber 0.99g 4%
Sugar 17.65g
Protein 3.54g 7%
Recipe Type: Dessert

Tips
Mix the dough just before baking. If it stands it will get watery.

Secret Chocolate Cake

The Local Cook — Mon, 26 Jul 2010 14:02:23 +0000

I’ll bet you can guess the secret ingredient! In the summer, it’s zucchini. In the winter, it can be beets. Because if you add vegetables, it cancels out all the calories, right?

FOR PRINTABLE VERSION CLICK HERE: Secret Chocolate Cake

2 cups zucchini (shredded)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
1/2 cup baking cocoa
1 1/2 tsp vanilla
1 1/2 cups flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 cup chocolate chips

1. Puree the zucchini with the applesauce and set aside. (Note: Can also use cooked pureed beets)

2. Combine sugar, oil, yogurt, and eggs in a large mixing bowl and beat with electric mixer for 2 minutes.

3. Add the cocoa along with the vanilla and the zucchini puree and beat another 90 seconds.

4. Gradually sift remaining ingredients (except chocolate chips) into the batter, mixing it in with a spoon but stirring only until blended. Then stir in the chocolate chips.

5. Pour into a greased 9×13 pan and bake in a preheated 350F oven until knife inserted in center comes out clean, 40-50 minutes.

Servings: 24

I used the white frosting from Cook’s Illustrated that I talked about in the Black Walnut Cake post.

The Verdict: I’m not sure why, but this cake was also super rich. Either it’s the Fair Trade cocoa or the zucchini. My bet is the cocoa. This too went over well at the family gathering this weekend.

Nutrition Facts

Serving size: 1/24 of a recipe (2.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 173.54
Calories From Fat (33%) 57.84
% Daily Value
Total Fat 6.65g 10%
Saturated Fat 1.66g 8%
Cholesterol 26.74mg 9%
Sodium 141.74mg 6%
Potassium 94.02mg 3%
Total Carbohydrates 27.1g 9%
Fiber 1.39g 6%
Sugar 13.18g
Protein 3.04g 6%

Zucchini Brownies

The Local Cook — Sun, 25 Jul 2010 14:53:41 +0000

It’s that time of year when zucchini gets put into everything. Simply in Season does not disappoint in that department. Speaking of which, I think I’ll still be able to make my end of August deadline. There will be a few marathon cooking sessions the next few weekends, but here’s hopin’!

FOR PRINTABLE VERSION CLICK HERE: Zucchini Brownies

1 cup flour
3/4 cup whole wheat flour
1/3 cup baking cocoa
1/2 tsp salt
2-3 cups zucchini (shredded)
1 egg
3/4 cup sugar
3/4 cup brown sugar
1/2 cup plain yogurt
1/2 cup oil
1 tsp vanilla
3/4 cup semisweet chocolate chips

1. Combine flours, cocoa, baking soda, and salt in a large bowl. Stir in zucchini.

2. In a separate bowl, combine egg, sugars, yogurt, oil, and vanilla with a fork. Stir in to zucchini mixture.

3. Sprinkle chocolate chips on top and bake in a 9×13 pan in a preheated 350F oven until a toothpick comes out clean (35-40 minutes).

Servings: 20

The Verdict: These are super rich, extremely chocolatey. The zucchini just melts right into the rest of the brownie.

Nutrition Facts
Serving size: 1/20 of a recipe (2.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 191.9
Calories From Fat (36%) 68.7
% Daily Value
Total Fat 7.97g 12%
Saturated Fat 2.14g 11%
Cholesterol 10.94mg 4%
Sodium 71.12mg 3%
Potassium 103.34mg 3%
Total Carbohydrates 29.71g 10%
Fiber 1.31g 5%
Sugar 16.3g
Protein 2.51g 5%

For more great recipes, head over to Mouthwatering Mondays

also linked to Made by me Monday

Crustless Zucchini Tomato Quiche

The Local Cook — Thu, 22 Jul 2010 14:09:38 +0000

OK so I didn’t have enough tomatoes to make this as written. I sort of ate the handful of ripe cherry tomatoes that I had picked for this recipe. Oops. So I added some chopped kale. That’s the nice thing about Simply in Season. They actually give you permission to make substitutions! An added bonus of that feature in this book is that after a year, I’m finally getting the hang of usual substitutions, and carrying that knowledge over to other recipes.

Oh, and an update on the Baking Mix – for those who try to avoid vegetable oil – I have some palm oil “shortening” on order and I hope to review that very soon!

FOR PRINTABLE VERSION CLICK HERE: Crustless Zucchini Tomato Quiche

2 cups zucchini (chopped)
1 cup tomatoes (chopped)
1/2 cup onion (chopped)
1/3 cup Parmesan cheese (grated)
1 1/2 cups milk
3/4 cup baking mix
1/2 tsp salt
1/4 tsp pepper
3 eggs

1. Place zucchini through cheese in a pie pan or casserole dish.

2. Beat remaining ingredients in a blender until smooth. Pour over vegetables. Bake in preheated oven at 400F until knife inserted in center comes out clean, about 30 minutes. Let stand a few minutes before serving.

Servings: 6

The Verdict: I loved it. I had forgotten to put the cheese in the bottom so I sprinkled it on top. Turned out just fine. DH ate almost the whole thing – which was probably more due to the fact that he had just cycled for two hours, but he did say he liked it.

Nutrition Facts

Serving size: 1/6 of a recipe (6.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 171.96
Calories From Fat (40%) 68.82
% Daily Value
Total Fat 7.74g 12%
Saturated Fat 3.13g 16%
Cholesterol 115.82mg 39%
Sodium 536.35mg 22%
Potassium 356.4mg 10%
Total Carbohydrates 16.63g 6%
Fiber 1.38g 6%
Sugar 7.15g
Protein 9.42g 19%

Tip:
Can substitute other vegetables.

For more great vegetarian ideas check out Meatless Mondays and Foodie Fridays

Dill/Fennel Yeast Bread

The Local Cook — Wed, 21 Jul 2010 16:02:19 +0000

This bread from Simply in Season is in the summer section, but you can use dried spices and make it year round!

FOR PRINTABLE VERSION CLICK HERE: Dill _ Fennel Yeast Bread

1 Tbs dry active yeast
1/4 cup warm water
1 cup cottage cheese (I substituted homemade fromage blanc)
2-4 Tbs fresh dill (or 2 tsp dried; I didn’t have dill so I used fennel)
2 Tbs sugar
1 Tbs butter (melted, or oil)
1 Tbs onion (minced; I substituted green onions)
2 tsp salt
1/4 tsp baking soda
1 egg
1 cup whole wheat bread flour
1/2 cup cornmeal
1 cup bread flour

1. Dissolve the yeast in the water.

2. Warm the cottage cheese and place in large mixing bowl.

3. Add the dill, sugar, butter, onion, salt, baking soda, and egg and mix together. Stir in yeast mixture.

4. Add the flours and cornmeal, knead for 8-10 minutes. Cover and let rise until doubled. Punch down and place into a loaf pan and let rise again until doubled, about 45 minutes.

5. Bake in preheated oven at 350F for 30-35 minutes.

The Verdict: The flavor was great! And the texture is very moist, very similar to the Italian Parmesan Bread that I made a couple of months ago. This would be a great bread to go with chili.

Nutrition Facts

Serving size: 1/12 of a recipe (2.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 143.96
Calories From Fat (14%) 20.44
% Daily Value
Total Fat 2.34g 4%
Saturated Fat 0.61g 3%
Cholesterol 19.27mg 6%
Sodium 506.8mg 21%
Potassium 88.25mg 3%
Total Carbohydrates 23.85g 8%
Fiber 1.17g 5%
Sugar 2.33g
Protein 6.69g 13%

Tips
For a soft crust, brush with milk when it comes out of the oven.

For more bread recipes, check out Yeastspotting

This post also linked to Simple Lives Thursday

Mixed Greens Master Mix

The Local Cook — Tue, 20 Jul 2010 14:00:37 +0000

Actually, I have no idea if that’s the title of this recipe or not. My good friend Cindy does cooking demos at our CSA and last week she made several dishes based on this “master mix.” I’m waiting for the recipes to be emailed to us with our next weekly enewsletter, but in the meantime I bugged Cindy for the recipe and this is pretty close to what she made.

It’s very versatile and is great for those greens that are called salad greens but way too spicy (at least for me) to actually eat in a salad.

In a large frying pan, saute’ onion (or green onions), garlic, and chopped Swiss chard stems until soft.
Add the rest of the Swiss chard leaves (chopped), and cook until wilted.
Add two big handfuls of chopped mustard greens and cook until wilted or desired done-ness.
Finally, add some raisins, pine nuts, red wine vinegar, sundried tomatoes (which I omitted because I didn’t have).

This master mix can be added to rice, pasta, or made into a frittata. As you can see I made it with rice.

The Verdict: I loved it, but DH said he thought it was a little bland. How he thought that I’m not sure, because the spicy greens and red wine vinegar added a lot of flavor. Oh yeah, and he thought it needed chicken.

For more great recipes, check out What’s on the Menu Wednesdays and Foodie Fridays