Hey, guys, Egg in the Middle is making a change to Ev’s Egg in the Middle. No big deal, really, but I felt it time for a change and…actually wanted to see if you were paying attention and would follow me to my new home. Plan on more of the same with maybe a little less trite. And as always, thanks for following my blog!!!
Da Bushwacker…a comin’ and a goin’ from 2013 Cruisin’ Hines.
No 2014 photo due to camera difficulties…but trust me, it looks the same!!!
I had a lovely green cabbage I needed to use. I had ground beef. I had rice. I didn’t want to make stuffed cabbage rolls. So…what to do??? I found a recipe for cabbage and ground beef casserole. Thanks, Cooks.Com, for the recipe. It was easy and for some reason I had all the ingredients. I added some shredded cheese to the top (everything tastes good with that) and changed the instructions somewhat. The taste isn’t bad. I do, though, have enough for two armies so I have reinforcements coming to dinner!!!
Cabbage and Ground Beef Casserole
2 lbs. ground beef
1 onion, chopped
Saute beef and onion until browned. Pour into a colander to drain off fat.
1 c. dry long grain rice
Put into skillet and toast lightly. Pour out of pan into dish.
1 pkg. onion soup mix
1 can tomato soup
1 can water
Mix above in the fry pan until blended.
1 small green cabbage, shredded
Put cabbage in fry pan with soup mixture and cook for a few minutes to soften. Now, mix together the beef, rice and soup mix with cabbage. Use some pepper if you like. I felt there was already enough salt.
1-2 c. shredded cheese (of your liking)
My idea was to top with shredded cheese (something like cheddar). Now cover with foil and bake at 350 degrees F for about 1 hour (I used 45 minutes). Remove and let sit on the stove for about 15. I just tried it and the taste is not bad!!! I’m a happy person when I can use up things from my refrigerator!!!
Not a lot but…everything looks supreme!!! Left behind the lettuce and kale…but did take the mustard greens, garlic, dill, one green pepper, broccoli and those lovely onions. Those onions are so wonderful and mild. Cut them up and froze them last week and not a tear was shed!!! And, doesn’t that broccoli look great. It doesn’t have a flaw on it. Think I will make some Cream of Broccoli Soup!!!
This perfect farm bounty came from Maggie’s Farm, a CSA in Pinckney, Michigan. The great organic food isn’t the only thing that I receive from there. I also get a chance to relax in the most wonderful, quiet and serene setting!!! Life is good…at least on Thursdays!!!
What could be more lovely than hydrangea??? They are in full bloom. Only problem…when it rains, each head absorbs several ounces of water causing them to bend over in my garden. I’m very afraid the stems will break but so far they have not. I’m sure the neighbors see me out there shaking the heads and probably wondering, “What’s that old lady doing?”
Tried a new recipe and I am very happy with it…except for my inability to load the picture. However, if you will do me the favor of using your imagination…you can imagine what it looks and tastes like!!!
The recipe is called Roasted Salt and Vinegar Potatoes (I called them Smashed Potatoes) and they are quite a novelty. Thanks, Cook’s Country, for this great recipe that really turned out quite well…sort of like a baked potato that doesn’t need butter and sour cream.
Imagine a small, very flavorful, red skin or white potato, cooked in salted water so that the potato itself is permeated with a lovely, salty essence. When I say “salty,” I mean “salty.” About 1 1/2 c. of kosher salt to 2 quarts of water. The skin is dry and paper-like after being boiled. Rub the potatoes with olive oil. Then, each potato is “smashed” to the thickness of 1/2 inch, placed on a cookie sheet, brushed with vinegar (malt or cider) and baked for 25-30 minutes at 500 degrees F. Brush with more vinegar after removing from the oven. The edges brown and crisp with the heat. The flavors meld and what’s produced is a lovely, potato treat for you to enjoy!!!
Does this photo look blah…bland…boring??? Well…I hate to report that the taste is blah…bland…boring!!! Thought it would turn out great but…it didn’t!!! So…maybe the addition of some gravy??? I can taste the chicken and the lemon but not much more. Back to the drawing board for this meal!!!
What a great idea!!! Nice hot day and I’m making nice hot soup. Actually, I’m cooking the chicken for a Rachel Ray recipe…Lemon Chicken and Leek Rice Pilaf. You are instructed to poach the chicken first, remove the meat from the bones then strain and reserve all of the cooking liquid (now is that a broth or stock)??? OK…so far…it’s only about 88 degrees outside. I don’t think I’d place any bets on my finishing this recipe today!!!
Broth – thin soup that has been boiled with meat, fish or veg.
Stock – a broth of meat or fish.
Poaching liquid for chicken:
In the bottom of a Dutch oven, put 2-3 bay leaves, 2 carrots, chopped, 2 garlic cloves crushed, 1 lemon (with skin) sliced, 1 onion (peeled) quartered, few stalks celery chopped, few pieces parsley chopped, salt and peppercorns. Place chicken on this and add 8-12 c. water. Sprinkle chicken with salt and pepper. Heat to boiling and gently simmer for 1 hour. Remove from heat. Cool in pan. Remove chicken for recipe and strain the liquid for use later on something else.