Post by nybirder on Sept 30, 2016 10:06:52 GMT -5
Cooking for Two
2012 December Recipes
1. Portobello ala Burgandy
2. Cranberry Orange Cheesecake
3. Lentil Soup for Two
4. Crockpot Breakfast - Link to conversations
Portobello ala Burgundy
Beema
This is so good, served over steak, or for that matter over rice and no meat needed.
2 tablespoons butter
3/4 cup diced onion
1/2 cup dry red wine
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 beef bouillon cubes
1/4 cup lemon juice
1 teaspoon Worcestershire sauce
1 1/4 lbs. portobellow mushrooms, cleaned and dried, chopped
Sauté the onion in hot butter in a skillet until just soft. In a bowl, mix the wine, garlic powder, pepper, bouillon cubes and whisk until the cubes are dissolved. Add this mixture to the skillet with the onion and simmer for about 10 minutes. Meanwhile, in a saucepan, boil 8 cups of water and add the lemon juice and Worcestershire sauce, add the mushrooms and until they are slightly soft. Drain the mushrooms and add them to the onion and wine mix, stir to coat. Heat through and serve.
Alternate method is to add the lemon juice, Worcestershire sauce and mushrooms to the wine mixture and simmer until the mushrooms are cooked through. Either way, if you like mushrooms you will love this sauce.
Cranberry Orange Cheesecake
tastycook1
Prep: 45 min. Bake: 1 hour + chilling
Yield: 12 Servings
Ingredients
1 cup finely chopped pecans
2/3 cup chocolate wafer crumbs
1/4 cup butter, melted
3 tablespoons brown sugar
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1-1/4 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar
2 tablespoons cornstarch
2 teaspoons orange juice
1 teaspoon orange extract
4 eggs, lightly beaten
3/4 cup whole-berry cranberry sauce
1/4 cup dried cranberries
1 tablespoon water
1/4 cup chocolate ice cream topping, warmed
Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust.
Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, drizzle with chocolate topping. Yield: 12 servings.
Lentil Soup for Two
NYBirder
My mother never wrote down the recipe for her lentil soup--she herself learned to make it from my German grandmother by watching her. My sister-in-law once sat and wrote everything down as Mom made it but my brother made himself pretty unpopular by insisting that his wife's version still didn't taste like Mom's. Recently, I put together a booklet of Mom's recipes for the family but this one was a problem since I’ve been trying to duplicate it for 16 years since she passed away. Finally, after reviewing many, many variations I think I’ve finally figured it out. (By the way, this year would have been Mom's 106th birthday.)
Mom always made this when she had a ham bone left from a boiled smoked shoulder. Now that I'm cooking just for myself, this isn't practical. Despite using lean cooked ham, I have discovered that the bacon approximates the flavor and richness of simmering the ham bone without anywhere near as much fat. Also, my mother didn't add vinegar with the catsup but I think it really perks up the flavor. Today, I had a leek in the refrigerator and decided to add some--another change I’ll be using again that wasn't in the original.
If you would like to make this with frankfurters instead of ham, add two franks sliced thickly instead and simmer in the soup for the last 30 minutes. Don't season until it's done since both ham and franks vary with their salt content. She usually served this with a pan of Johnny cake (cornbread) hot out of the oven.
This is easy to double and freezes well.
My Mother's Lentil Soup
Servings: 2-3
1/2 cup brown lentils, picked over and washed
4 cups water plus extra if needed
1 bacon slice, diced
1 cup diced leek
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped (or 3/4 cup if not using the leek)
1 tsp. vegetable oil
1 Tbsp. Wondra or all-purpose flour
4-6 oz. diced ham
1/2 Tbsp. catsup
1/2 Tbsp. cider vinegar
1/4 tsp. salt or to taste
1/8 tsp. black pepper
Pick through lentils and remove any debris or shriveled lentils. Rinse the lentils thoroughly and drain.
In a small frying pan, slowly render the bacon on medium heat until crisp. Remove the bacon bits, reserving the bacon fat. Set aside.
Bring 4 cups of water to a boil in a 2-quart saucepan. Add the lentils, diced leek (if using), carrot, celery, and bacon bits. Simmer on low, partially covered, for 40-45 minutes.
Add vegetable oil to the reserved bacon fat in the frying pan. On medium heat, sauté the minced onion until translucent. Sprinkle the flour over the onion and stir until the flour has absorbed the fat. On low heat, cook the flour and onion while mixing and stirring until they are a light golden color. Do not rush this and keep it moving to avoid scorching the flour.
Scoop 1/4-1/2 cup of the lentil liquid from the saucepan into the frying pan and whisk rapidly to blend. Pour this mixture into the saucepan with the lentils, whisking it in. Whisk in about 1/2 cup more water if it has become too thick.
Whisk in the catsup and vinegar. Add the diced ham. Bring to a simmer, cover, and cook for another 1/2 hour until the lentils are very soft.
Season with salt and pepper to taste, adding additional water if necessary.
Re: Crock Pot Breakfast Casserole for 2 wanted
Alliea
www.food.com/recipe/crock-pot-breakfast-casserole-210185
On the reviews Theresa states she also has cut this recipe in half.
I would likely make the whole recipe with 6 eggs and microwave any leftovers. JMO.
This recipe I posted used 1/2 pound of bacon but you can switch it out and use no meat at all or Mushrooms, ham, Canadian Bacon, Chopped peppers and/or Vidalia Onions whatever you want to include. - that part is variable.
Re: Crock Pot Breakfast Casserole for 2 wanted
NYBirder
Just a thought if you want to avoid the fat of bacon (although it does taste soooo good)--I have been using the refrigerated Jimmy Dean Turkey Sausage Crumbles that come precooked. They pretty healthy but are very good. I'm something of a sausage snob but really like them. It seems like they would be a good addition to something like this where you don't want a lot of fat accumulating in long cooking.
Re: Crock Pot Breakfast Casserole for 2 wanted
Alliea
This recipe I posted used 1/2 pound of bacon but you can switch it out and use no meat at all or Mushrooms, ham, Canadian Bacon, Chopped peppers and/or Vidalia Onions whatever you want to include. - that part is variable.
Re: Crock Pot Breakfast Casserole for 2 wanted
VaBelle35
I'm doing a test run right now so I can see how the eggs set up in my Crockpot.
My boyfriend likes things on the plain side, so I'm doing this just as bacon, potatoes and eggs. No cheese, no peppers and just a little onion. I am using Gwaltney 40% lean bacon.
I am using my small Crockpot that doesn't have a warm button, so I am going to pick up a new small Crockpot that has a warm button to use next time. That's why I'm testing it during the daylight hours. I'll have this for dinner ;o)
I like the flexibility of this recipe and it's definitely something I can see making for myself once a week and warming up the leftovers for myself during the week.
Re: Crock Pot Breakfast Casserole for 2 wanted
VaBelle35
I checked the pot at 4.5 hours and it was over done. I'm not sure if my crock pot cooks faster or if the slow cooker bags make things cook faster or what. But 4 hours is what this needs on low in my crock pot.
It's good though. Having it for lunch instead of dinner :D
2012 December Recipes
1. Portobello ala Burgandy
2. Cranberry Orange Cheesecake
3. Lentil Soup for Two
4. Crockpot Breakfast - Link to conversations
Portobello ala Burgundy
Beema
This is so good, served over steak, or for that matter over rice and no meat needed.
2 tablespoons butter
3/4 cup diced onion
1/2 cup dry red wine
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 beef bouillon cubes
1/4 cup lemon juice
1 teaspoon Worcestershire sauce
1 1/4 lbs. portobellow mushrooms, cleaned and dried, chopped
Sauté the onion in hot butter in a skillet until just soft. In a bowl, mix the wine, garlic powder, pepper, bouillon cubes and whisk until the cubes are dissolved. Add this mixture to the skillet with the onion and simmer for about 10 minutes. Meanwhile, in a saucepan, boil 8 cups of water and add the lemon juice and Worcestershire sauce, add the mushrooms and until they are slightly soft. Drain the mushrooms and add them to the onion and wine mix, stir to coat. Heat through and serve.
Alternate method is to add the lemon juice, Worcestershire sauce and mushrooms to the wine mixture and simmer until the mushrooms are cooked through. Either way, if you like mushrooms you will love this sauce.
Cranberry Orange Cheesecake
tastycook1
Prep: 45 min. Bake: 1 hour + chilling
Yield: 12 Servings
Ingredients
1 cup finely chopped pecans
2/3 cup chocolate wafer crumbs
1/4 cup butter, melted
3 tablespoons brown sugar
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1-1/4 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar
2 tablespoons cornstarch
2 teaspoons orange juice
1 teaspoon orange extract
4 eggs, lightly beaten
3/4 cup whole-berry cranberry sauce
1/4 cup dried cranberries
1 tablespoon water
1/4 cup chocolate ice cream topping, warmed
Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust.
Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, drizzle with chocolate topping. Yield: 12 servings.
Lentil Soup for Two
NYBirder
My mother never wrote down the recipe for her lentil soup--she herself learned to make it from my German grandmother by watching her. My sister-in-law once sat and wrote everything down as Mom made it but my brother made himself pretty unpopular by insisting that his wife's version still didn't taste like Mom's. Recently, I put together a booklet of Mom's recipes for the family but this one was a problem since I’ve been trying to duplicate it for 16 years since she passed away. Finally, after reviewing many, many variations I think I’ve finally figured it out. (By the way, this year would have been Mom's 106th birthday.)
Mom always made this when she had a ham bone left from a boiled smoked shoulder. Now that I'm cooking just for myself, this isn't practical. Despite using lean cooked ham, I have discovered that the bacon approximates the flavor and richness of simmering the ham bone without anywhere near as much fat. Also, my mother didn't add vinegar with the catsup but I think it really perks up the flavor. Today, I had a leek in the refrigerator and decided to add some--another change I’ll be using again that wasn't in the original.
If you would like to make this with frankfurters instead of ham, add two franks sliced thickly instead and simmer in the soup for the last 30 minutes. Don't season until it's done since both ham and franks vary with their salt content. She usually served this with a pan of Johnny cake (cornbread) hot out of the oven.
This is easy to double and freezes well.
My Mother's Lentil Soup
Servings: 2-3
1/2 cup brown lentils, picked over and washed
4 cups water plus extra if needed
1 bacon slice, diced
1 cup diced leek
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped (or 3/4 cup if not using the leek)
1 tsp. vegetable oil
1 Tbsp. Wondra or all-purpose flour
4-6 oz. diced ham
1/2 Tbsp. catsup
1/2 Tbsp. cider vinegar
1/4 tsp. salt or to taste
1/8 tsp. black pepper
Pick through lentils and remove any debris or shriveled lentils. Rinse the lentils thoroughly and drain.
In a small frying pan, slowly render the bacon on medium heat until crisp. Remove the bacon bits, reserving the bacon fat. Set aside.
Bring 4 cups of water to a boil in a 2-quart saucepan. Add the lentils, diced leek (if using), carrot, celery, and bacon bits. Simmer on low, partially covered, for 40-45 minutes.
Add vegetable oil to the reserved bacon fat in the frying pan. On medium heat, sauté the minced onion until translucent. Sprinkle the flour over the onion and stir until the flour has absorbed the fat. On low heat, cook the flour and onion while mixing and stirring until they are a light golden color. Do not rush this and keep it moving to avoid scorching the flour.
Scoop 1/4-1/2 cup of the lentil liquid from the saucepan into the frying pan and whisk rapidly to blend. Pour this mixture into the saucepan with the lentils, whisking it in. Whisk in about 1/2 cup more water if it has become too thick.
Whisk in the catsup and vinegar. Add the diced ham. Bring to a simmer, cover, and cook for another 1/2 hour until the lentils are very soft.
Season with salt and pepper to taste, adding additional water if necessary.
Re: Crock Pot Breakfast Casserole for 2 wanted
Alliea
www.food.com/recipe/crock-pot-breakfast-casserole-210185
On the reviews Theresa states she also has cut this recipe in half.
I would likely make the whole recipe with 6 eggs and microwave any leftovers. JMO.
This recipe I posted used 1/2 pound of bacon but you can switch it out and use no meat at all or Mushrooms, ham, Canadian Bacon, Chopped peppers and/or Vidalia Onions whatever you want to include. - that part is variable.
Re: Crock Pot Breakfast Casserole for 2 wanted
NYBirder
Just a thought if you want to avoid the fat of bacon (although it does taste soooo good)--I have been using the refrigerated Jimmy Dean Turkey Sausage Crumbles that come precooked. They pretty healthy but are very good. I'm something of a sausage snob but really like them. It seems like they would be a good addition to something like this where you don't want a lot of fat accumulating in long cooking.
Re: Crock Pot Breakfast Casserole for 2 wanted
Alliea
This recipe I posted used 1/2 pound of bacon but you can switch it out and use no meat at all or Mushrooms, ham, Canadian Bacon, Chopped peppers and/or Vidalia Onions whatever you want to include. - that part is variable.
Re: Crock Pot Breakfast Casserole for 2 wanted
VaBelle35
I'm doing a test run right now so I can see how the eggs set up in my Crockpot.
My boyfriend likes things on the plain side, so I'm doing this just as bacon, potatoes and eggs. No cheese, no peppers and just a little onion. I am using Gwaltney 40% lean bacon.
I am using my small Crockpot that doesn't have a warm button, so I am going to pick up a new small Crockpot that has a warm button to use next time. That's why I'm testing it during the daylight hours. I'll have this for dinner ;o)
I like the flexibility of this recipe and it's definitely something I can see making for myself once a week and warming up the leftovers for myself during the week.
Re: Crock Pot Breakfast Casserole for 2 wanted
VaBelle35
I checked the pot at 4.5 hours and it was over done. I'm not sure if my crock pot cooks faster or if the slow cooker bags make things cook faster or what. But 4 hours is what this needs on low in my crock pot.
It's good though. Having it for lunch instead of dinner :D