Cooking Game of the Week #66 10/17/2012

[cookieee]

Good Morning? All

Well a start of another game. Let's see if we can do better this week.

This weeks letters are K and L-anything to do with cooking or food.

Since we only have one person to submit cookbook numbers for the hat, I am going to take it as a sign that you all don't want to do that, so no more cookbook numbers.

Happy Cooking!!!!!!

[RebelYell18]

K and L, huh? I'm on the hunt!

[LakeMartinGal]

Here's my recipe! From MakeDinnerEasy.com! I have only 1# of kielbasa, and not quite as much sauerkraut as it calls for, but it looks so good!!! DH is hunting today, so this will keep until he comes home. Next time, I may tweak it to add an onion.

Slow Cooker Kielbasa and Sauerkraut

Prep: 10 minutes. Cooking Time: 4-6 hours

2# sauerkraut (I buy the refrigerated variety that comes in a bag)
½ cup brown sugar
½ teaspoon salt
½ teaspoon caraway seeds
2 links Kielbasa or Polish Sausage
½ cup apple juice

Pour the sauerkraut into a colander and rinse very well with water. Allow to drain, using a spoon to press out extra water. Place the rinsed and drained sauerkraut into a slow cooker. Add the brown sugar, salt, and caraway seeds to the sauerkraut, mixing well. Place the kielbasa on top. Pour the apple juice over the kielbasa. Don’t stir. Cover and cook on low for 4-6 hours.

Serves 4

[cookieee]

Thanks Kay, DH will loveeeee this. Will you let us know if DH gets anything? Also, was the wedding last weekend or this weekend and if it was last weekend, how was it and any pictures?

[LakeMartinGal]

Thanks Kay, DH will loveeeee this. Will you let us know if DH gets anything? Also, was the wedding last weekend or this weekend and if it was last weekend, how was it and any pictures?

It was a couple of weeks ago -- I've just been lazy, and haven't scanned in any pictures, yet.

It was perfect!

[cookieee]

Oh my does time fly Thanks Kay, looking forward to the pictures. Do you believe my computer is still not working right Never know when they are going to kick me off.

[cookieee]

Hi, need help please with suggestions

For K

Kebob
Kale
Kiwi
Ketchup


For L

Lettuce
Lima Beans
Lemon
Lime
Linguine
Lobster
Leek
London Broil

[LakeMartinGal]

Here's my recipe! From MakeDinnerEasy.com! I have only 1# of kielbasa, and not quite as much sauerkraut as it calls for, but it looks so good!!! DH is hunting today, so this will keep until he comes home. Next time, I may tweak it to add an onion.

Slow Cooker Kielbasa and Sauerkraut

Prep: 10 minutes. Cooking Time: 4-6 hours

2# sauerkraut (I buy the refrigerated variety that comes in a bag)
½ cup brown sugar
½ teaspoon salt
½ teaspoon caraway seeds
2 links Kielbasa or Polish Sausage
½ cup apple juice

Pour the sauerkraut into a colander and rinse very well with water. Allow to drain, using a spoon to press out extra water. Place the rinsed and drained sauerkraut into a slow cooker. Add the brown sugar, salt, and caraway seeds to the sauerkraut, mixing well. Place the kielbasa on top. Pour the apple juice over the kielbasa. Don’t stir. Cover and cook on low for 4-6 hours.

Serves 4

This was not a winner for us... rinsing the sauerkraut took away all the flavor, IMO, and the sweetness was not our favorite. I think an onion, without the brown sugar, would have been better. Also, I used Kroger brand kielbasa, and it was tasteless! DH asked why I tried something new when we have a recipe we like for sauerkraut? He was not impressed with my answer -- I needed something that started with a K!

[Ohioan]

Sorry I haven't been around much lately -- I've been running my little tootsies off (okay, not so little) this week, and falling back on tried 'n' true dishes. But I do have some ideas for tomorrow -- and then back to running the tootsies off again on Sunday and Monday.

They told me this would happen after I retired. I need to go back to work so I can get some rest.

Cheers,
Phoebe

[cookieee]

I should post this on the thread where I got it, but things are so slow here DH made this for dinner tonight. We both thought it was very good, but just a little spicy for me even when DH cut back a lot on the crushed red pepper. Like the recipe says, don't skip the green onions. They really make the recipe.

L is for Lean

Korean Beef

1 lb lean ground beef
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce
1 TB sesame oil
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
1/2 - 1 tsp crushed red peppers
salt and pepper
1 bunch green onions, diced (don't skip this)

Heat a large skillet over medium heat and brown the ground beef with the garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Source: CLBB Patti A -link to Elizabethbryant.blogspot.com

[cookieee]

This was not a winner for us... rinsing the sauerkraut took away all the flavor, IMO, and the sweetness was not our favorite. I think an onion, without the brown sugar, would have been better. Also, I used Kroger brand kielbasa, and it was tasteless! DH asked why I tried something new when we have a recipe we like for sauerkraut? He was not impressed with my answer -- I needed something that started with a K!

Oh no, please tell DH I am sorry. Thanks for doing this Kay. You took one for the game

[Hammster]

L is for Lean

Korean Beef

And K is for Korean.

Well, my dish this week was baked mini shells with luganega sausage. I suppose I've made baked pasta before, but not with the combo of mini shells and luganega sausage.
Luganega sausage is a northern Italian sausage so it goes well in cream based dishes but also works well in regular red sauced Italian dishes.

8 oz mini shells.


1/2 cup small dice red onion.
1/4 cup small dice red bell pepper.
8 oz bulk luganega sausage.
1 large-ish clove garlic, minced. (Don't need a lot of garlic as the sausage also has garlic in it)
Splash of red wine.
14 oz can diced tomatoes with juice.
8 oz can tomato sauce.
2 bay leaves.
sprig of rosemary.

Plenty of grated parm cheese.

Preheat oven to 350 f.

Bring a pot of water to a boil and cook the mini shells per package instructions but drain them while they are still a bit al dente as they will continue to cook a bit more during baking.
Set the shells aside to add to the sauce later.

While the pot of water is coming to a boil, in a skillet saute onion and pepper in 1 tbsp XVOO for a few minutes until softened. Add sausage and garlic and cook until sausage has lost most of its pink color.
Add the splash of wine and allow the wine to cook down just a bit.
Add the canned tomatoes, tomato sauce, bay leaves and just the leaves from the sprig of rosemary.

Bring everything up to a simmer and cook at just a bare simmer while the water comes to a boil and the pasta cooks.

Stir drained pasta into sauce.

Spoon about half of the mixture into a lidded casserole large enough to hold it all. Sprinkle in about 1 tbsp of grated parm. Add remaining half of mixture and stir to combine the parm throughout the mixture.

Put the lid on the casserole and put the whole thing into the preheated oven for 20 minutes.

Remove from the oven, remove the lid, and sprinkle on another 1 tbsp parm.

Place casserole back into the oven, without the lid, and cook another 10 minutes or so until the cheese browns a bit and some of the pasta gets those nice crunchy edges.

Remove from the oven and let it sit for 5 - 10 minutes before serving.


We enjoyed ours with a salad and some sliced Italian baguette.

Sorry, no pic this time.

[newcook]

They told me this would happen after I retired. I need to go back to work so I can get some rest.
Cheers,
Phoebe

I really needed some comic relief this morning, and that really gave me a chuckle. Thanks

[cookieee]

And K is for Korean.

Well, my dish this week was baked mini shells with luganega sausage. I suppose I've made baked pasta before, but not with the combo of mini shells and luganega sausage.
Luganega sausage is a northern Italian sausage so it goes well in cream based dishes but also works well in regular red sauced Italian dishes.

8 oz mini shells.

Thanks Ham, how did I overlook that? Does your recipe have a title?

[cookieee]

I really needed some comic relief this morning, and that really gave me a chuckle. Thanks

I know, I just love her sense of humor. It's nice to know that others do also.

Darn, I thought you were joining us this week.

[Hammster]

Does your recipe have a title?

Baked mini shells with luganega sausage.

[notmetoday]

I should post this on the thread where I got it, but things are so slow here DH made this for dinner tonight. We both thought it was very good, but just a little spicy for me even when DH cut back a lot on the crushed red pepper. Like the recipe says, don't skip the green onions. They really make the recipe.

L is for Lean

Korean Beef

1 lb lean ground beef
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce
1 TB sesame oil
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
1/2 - 1 tsp crushed red peppers
salt and pepper
1 bunch green onions, diced (don't skip this)

Heat a large skillet over medium heat and brown the ground beef with the garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Source: CLBB Patti A -link to Elizabethbryant.blogspot.com

I'm making this tonight as well. I was going to use it for the game but cookieee was lightning quick. Thanks for the heat warning, I will cut back. How much brown sugar did you use?

[cookieee]

I'm sorry, I was hoping you would use my Picadillo recipe.

DH said he used 1/4 cup of B. Sugar. What did you think of it?

[cookieee]

I posted this on another thread (new neighbor) but in case you didn't read it, we live right next door to where the debates are being held and if they have pictures from above, we are the house with the boat in the back yard.

[newcook]

I know, I just love her sense of humor. It's nice to know that others do also.

Darn, I thought you were joining us this week.

Cookiee, I am on a diet for a little while, so only doing easy known recipes. Will try to join you later though. I do enjoy reading all the posts.

[cookieee]

Cookiee, I am on a diet for a little while, so only doing easy known recipes. Will try to join you later though. I do enjoy reading all the posts.

Good luck with your diet Hope to see you soon. Thanks, glad you enjoy them. If you find any good diet recipes, why don't you share them here. We sure could use them, DH and myself that is.

[notmetoday]

I'm sorry, I was hoping you would use my Picadillo recipe.

DH said he used 1/4 cup of B. Sugar. What did you think of it?

Cookieee, I appreciated the Picadillo recipe but it wouldn't be something my family would like, too many olive haters in my house. I hope someone else tries it. I feel bad asking for recipes and then not wanting to try them...

I'm glad you beat me to the Korean Beef because you made me search for a new recipe (so the Korean Beef is on tap for tonight). My L is for Lime! I made two recipes, Fiesta Lime Chicken from my recipe box (by the looks of the recipe card it has been in there a LONG time and for some reason I never got around to trying it... probably because I don't have tequila in my house but I bought an airplane size bottle for this recipe). This turned out really, really good! Lots of ingredients but quick to make if you don't count the marinating time. And I have enough leftover tequila to make it again and I've already planned on making it soon. I didn't use the chips, forgot them but don't think I missed them.
Fiesta Lime Chicken

• 
  
  • 1 cup water
  • 1/3 cup teriyaki sauce
  • 1/2 lime, juice of
  • 3 garlic cloves, minced
  • 1 teaspoon tequila
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 lb boneless skinless chicken breast
  • 1/4 cup real mayonnaise, low fat okay
  • 1/4 cup sour cream, low fat okay
  • 2 tablespoons chunky salsa, spicy
  • 1 tablespoon milk, low fat okay
  • 1 teaspoon Cajun blackened spice mix
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon dried dill weed
  • 1/8 teaspoon cumin
  • 1 cup shredded colby-monterey jack cheese
  • 2 cups corn chips, crumbled
  
  

• 
  
  1. Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
  2. Whisk together the next 9 ingredients, cover, and chill until needed.
  3. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
  4. Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
  5. Serve the chicken over a bed of crumbled chips.
  
  

I served this with Cilantro Lime Rice from Food.com which didn't seem to have enough lime or cilantro flavor. I love the idea so I will try to tweak it to make it better.

Cilantro-Lime Basmati Rice

• 
  
  • 1 teaspoon vegetable oil or 1 teaspoon butter
  • 2/3 cup white basmati rice
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 lime
  • 2 teaspoons cilantro
  
  

• 
  
  1. In a heavy saucepan, heat oil/butter over low heat.
  2. Add rice and lime juice.
  3. Stir for 1 minute.
  4. Add water and salt, bring to a full boil.
  5. Cover, turn down to simmer over low heat until rice is tender and water is absorbed (approx. 25 mins).
  6. Fluff rice with a fork
  7. Sprinkle cilantro.
  
  

[LeaHamm]

I served this with Cilantro Lime Rice from Food.com which didn't seem to have enough lime or cilantro flavor. I love the idea so I will try to tweak it to make it better.

Try adding a lot of lime zest as well as more cilantro.

[cookieee]

I'm sorry, I was hoping you would use my Picadillo recipe.

DH said he used 1/4 cup of B. Sugar. What did you think of it?

Glad you didn't make the Korean Beef yet. Forgot to mention, don't let it cook to long. Ours kind of dried up, not as much sauce, but still very tasty.

[RebelYell18]

I posted this on another thread (new neighbor) but in case you didn't read it, we live right next door to where the debates are being held and if they have pictures from above, we are the house with the boat in the back yard.

How cool! Must be pretty crazy around there!

[cookieee]

How cool! Must be pretty crazy around there!

Hi Reb, so far only on TV. I will have to wait till DH comes home from work to find out what the traffic is like. Also next door is FAU. We also have a house a few doors away that is rented out to students (four guys). You can imagine what it is like on weekends

[cookieee]

HEADS UP

The next game (this Wed.) will be our Every 5th Game. I have something in mind but would love to hear what you all think. I recently found a list of 8 of the best herb and spices that are good for you, and I think it would be great for all of us to start using them more. What do you all think?

[cookieee]

Cookieee, I appreciated the Picadillo recipe but it wouldn't be something my family would like, too many olive haters in my house. I hope someone else tries it. I feel bad asking for recipes and then not wanting to try them...

I'm glad you beat me to the Korean Beef because you made me search for a new recipe (so the Korean Beef is on tap for tonight). My L is for Lime! I made two recipes, Fiesta Lime Chicken from my recipe box (by the looks of the recipe card it has been in there a LONG time and for some reason I never got around to trying it... probably because I don't have tequila in my house but I bought an airplane size bottle for this recipe). This turned out really, really good! Lots of ingredients but quick to make if you don't count the marinating time. And I have enough leftover tequila to make it again and I've already planned on making it soon. I didn't use the chips, forgot them but don't think I missed them.
[B]Fiesta Lime Chicken

Oh, I'm glad you changed your mind. Love both of those recipes. Also, a new way to cook Basmati rice. (the only rice we eat) Thanks so much

PS Do you have a name you don't mind sharing that we can use?

[Ohioan]

HEADS UP

The next game (this Wed.) will be our Every 5th Game. I have something in mind but would love to hear what you all think. I recently found a list of 8 of the best herb and spices that are good for you, and I think it would be great for all of us to start using them more. What do you all think?

Oooh, good-for-you herbs and spices sounds (sound?) good! How about other "superfoods" as well?

Sorry I haven't been able to play this week. I had a long list of possibilities printed out, but my running-the-tootsies-off schedule got longer than the list. I'll try to do better next week, truly. I really really really love the game! Reeeeally!

Sheepishly,
Phoebe

[Hammster]

HEADS UP

The next game (this Wed.) will be our Every 5th Game. I have something in mind but would love to hear what you all think. I recently found a list of 8 of the best herb and spices that are good for you, and I think it would be great for all of us to start using them more. What do you all think?

Sounds like an interesting game.