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Canning and Cooking - Iowa Style
Tried-and-tested canning and cooking recipes
In , on November 14, 2015 with No Comments

Unstuffed Cabbage

I had a really great meal planned for dinner. I was going to make traditional cabbage rolls, something I hadn’t eaten for a long time, probably since my grandmother was alive. I’d found a really nice head of cabbage at the grocery store and had everything planned out for the meal – and then work got in the way. I love working from home, but sometimes work can get crazy with deadlines and tasks that need to be managed. So my wonderfully planned meal went out the window.

But I still had all the makings for cabbage rolls, just not all the time I needed. Cabbage rolls generally take about 2 hours to bake and about 30 minutes or so for the prep work. I was still hungry for the taste of a cabbage roll, so I decided to make unstuffed cabbage in a big skillet instead. It uses all the same ingredients, but dinner can be ready in about half an hour. Win-win for me!

I used Minute Rice in this recipe simply because I was pressed for time in getting something on the table for everyone to eat, but you can definitely use the long-grain rice of your choice. You’ll just need to extend the cooking time to allow the rice to cook. I also added a pint of homemade salsa to my skillet unstuffed cabbage. Salsa isn’t a usual ingredient in traditional cabbage rolls, but it adds a nice spicy flavor when you’re making it on the stove top.

unstuffed cabbage

Unstuffed Cabbage

1 pound ground beef
1/2 an onion, diced
1/2 head green cabbage, chopped
2 15-ounce cans tomato sauce
1 pint salsa (optional)
2 cups Minute Rice (or your favorite long-grain rice but add more cooking time)
2 cups water
Salt and pepper to taste

In a large skillet, brown ground beef with the onion until the beef is no longer pink. Drain. To the skillet, add the chopped cabbage, and stir to combine. Let it cook for a few minutes to let the cabbage wilt a bit (and make more room in the skillet). Add the tomato sauce, salsa if using, 2 cups of rice and 2 cups of water. Stir to combine everything.

Let cook over medium heat for about 15 to 20 minutes, or until the rice has absorbed all the water and the cabbage is tender. If you’re using long-grain rice, the cooking time may be closer to 30 minutes. Stir frequently to avoid anything sticking in the bottom of the pan. Season with salt and pepper to taste.

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In , , on November 2, 2015 with No Comments

Spinach Lasagna

My family would eat pasta just about every night of the week if that’s what I made. Well, maybe not Kevin so much, as he’s a traditional meat-and-potatoes kind of guy, but my sons would. They frequently ask for lasagna, and when they were little, I used to add fresh spinach to my lasagna to “sneak” in a few more vegetables into their diet – not that they didn’t ever eat their veggies, but it was just one more way to get some greens in them. Now my oldest son requests that I include spinach when I make a lasagna, so I guess my sneaky ingredient somehow became his favorite way to eat lasagna.

To me the best lasagna has a ton of cheese in it, so I use lots of different blends in my recipe. For the ground meat, I’ve used ground venison, ground beef, Italian sausage and a combination of all. My oldest son likes it best when I use a combination of ground beef and ground Italian sausage, so this recipe reflects that.

lasagna in pan

lasagna

 

Spinach Lasagna

1 package lasagna noodles, cooked according to package directions, cooled
1 pound ground beef
1 pound ground Italian sausage
1 small onion, diced
16 ounces diced mushrooms (store-bought canned, fresh or home canned)
2 jars spaghetti sauce (store bought or home canned)
1 8-ounce can tomato paste (I used Italian-seasoned tomato paste)
8 ounces ricotta cheese or small-curd cottage cheese
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon parsley leaves
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 package fresh spinach leaves, washed and patted dry
2 cups shredded Italian cheese blend
2 cups shredded mozzarella cheese, divided
8 ounces sliced Provolone cheese
Freshly grated Asiago cheese
Freshly grated Parmesan cheese

Cook lasagna noodles per package directions. Set aside.

In a large skillet, brown ground beef and Italian sausage with the diced onions until the meat is no longer pink. Drain grease. In the same skillet, to the browned meat add 1 jar of spaghetti sauce, the tomato paste and the mushrooms. Cook until the mixture thickens.

In a large bowl, combine the ricotta or cottage cheese, egg, 1/2 cup Parmesan cheese, garlic powder, parsley, Italian seasoning and salt. Stir until well combined.

Combine the 2 cups of Italian shredded cheese and 1 cup of the shredded mozzarella cheese in another bowl.

In a large lasagna pan, layer the bottom with cooked lasagna noodles. Spoon some of the meat mixture on top of the noodles. Add a layer of the sliced Provolone cheese. Add a layer of the ricotta/egg mixture over the sliced Provolone. Add a layer of spinach leaves. Add a layer of the combined shredded cheeses.

Repeat layers, starting with another layer of noodles, and continue until you’ve used all the noodles, meat mixture, ricotta cheese mixture, spinach and combined shredded cheeses.

After you’ve completed all the layers, pour the remaining 1 jar of spaghetti sauce over all the layers. Top the sauce with the remaining 1 cup of shredded mozzarella cheese and additional freshly grated Asiago and Parmesan cheeses, if desired.

Bake the lasagna in a 350 degrees Fahrenheit oven for about 60 minutes, or until the cheese is browned and the lasagna is bubbly.

Serve with additional grated Parmesan and Asiago cheeses.

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In , on November 2, 2015 with No Comments

Dark Chocolate Kahlua Cheesecake

Years ago I sold cheesecakes for holidays and special occasions, and I even catered a couple of weddings where the bride didn’t want a traditional wedding cake. I’ve tried many different cheesecake recipes, and I have lots of favorites. I haven’t made cheesecake for a while, and my sons were complaining about that fact, so for my birthday I decided it was time to try my hand at baking another cheesecake.

I usually opt for a traditional New York-style cheesecake, but I was hungry for chocolate, so I used my basic cheesecake recipe and tweaked it a bit to incorporate both dark chocolate and Kahlua. I used a basic graham cracker crust, but you could make this a decadent chocolate cheesecake by using chocolate cookie wafers in place of the graham crackers. As cheesecake isn’t a low-calorie dessert, and it’s a treat I don’t make all the time anyway, I don’t worry about using low-cal this or that for my ingredients. I use full-fat cream cheese, real butter, good Mexican vanilla and the best chocolate I can find. I used Ghirardelli intense dark chocolate (86% cacao) for this recipe.

The overall texture of this cheesecake is light and fluffy, not heavy as some cheesecakes can be. Neither the chocolate nor the coffee flavors are overpowering but balance nicely with each other. The boys said this recipe was a definite keeper.

chocolate kahlua cheesecake 2

Dark Chocolate Kahlua Cheesecake

For the Crust:
2 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup butter, melted

For the Filling:
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature
1 teaspoon good vanilla extract
1/2 cup butter, melted and cooled
3 ounces good dark chocolate, melted
1/4 cup Kahlua liqueur, or other coffee-flavored liqueur
1 pint sour cream

Prepare a 9- or 10-inch springform pan by wrapping the bottom and sides of the pan with foil. Preheat the oven to 350 degrees Fahrenheit.

For the crust, combine graham cracker crumbs, 2 tablespoons sugar and 1/2 cup melted butter. Mix until well combined. Press into the bottom and halfway up the sides of the prepared springform pan. Set aside.

cheesecake crust (1)

For the filling, whip the room-temperature cream cheese until fluffy, about 2 to 3 minutes. Add in the 1 1/2 cups sugar, and mix until well combined. Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla, melted 1/2 cup butter, melted chocolate and Kahlua. Mix on low speed for 1 minute, then mix well on medium-high speed for about 3 minutes. Add the sour cream to the batter, and mix until well combined, about another 2 minutes. The batter should be creamy and fluffy.

Pour the cheesecake batter over the crust in the springform pan. Place the springform pan inside a larger roasting pan or cake pan (I use my large lasagna pan). Pour boiling water into the roasting pan until it is halfway up the sides of the springform pan.

cheesecake in water bath (1)

Bake the cheesecake at 350 degrees Fahrenheit for 1 hour. After 1 hour, turn off the oven, and leave the cheesecake in the oven for an additional hour. This helps keep the top from cracking.

Allow the cheesecake to cool completely in the refrigerator before serving (at least 8 hours or overnight). Top with your choice of fruit toppings (raspberry is awesome) or freshly whipped cream if desired.

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In , on October 31, 2015 with No Comments

Shrimp Scampi

I’ve always said I’d love to live on the coast where I could have access to fresh seafood any time. It’s one of my favorite things to eat, but here in the Midwest it can be expensive, so we usually only have it as a treat on special occasions. While Kevin and the boys would probably choose crab or lobster as their first seafood choice, mine would definitely be shrimp. I love shrimp however it’s prepared, and shrimp scampi is one of my favorite ways to prepare it at home.

 

 

shrimp scampi

 

Shrimp Scampi

2 pounds raw shrimp, peeled and deveined
1 stick butter
Half a small onion, finely diced
3 garlic cloves, finely minced
1/2 cup dry white wine
2 tablespoons chopped parsley
Salt and pepper to taste
Grated Parmesan cheese for garnish
Hot noodles or rice

In a large skillet, melt the butter. Cook the diced onions for about 2 minutes, and add the minced garlic. Cook a few minutes more until the onion is translucent but not browned. Add the chopped parsley and white wine, stirring to combine.

Add the peeled and deveined shrimp to the skillet, and cook just until all the shrimp have turned pink — no longer or they will turn tough.

Serve shrimp and sauce over hot cooked noodles or rice, and garnish each serving with grated Parmesan cheese.

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In , on October 25, 2015 with No Comments

Sour Cream Raisin Pie

I love to eat just about any kind of pie, but I don’t often make them, mostly because I hate making pie crust. I can do it, but it’s not my speciality. Ask me to make a pie filling (or cake or cheesecake), and I can do that no problem. My husband and our oldest son are whizzes at making pie crusts, so when I can sweet talk them into making the crust, I’ll do the filling.

Today we wanted pie, and I cheated and used store-bought crust. It’s okay – really. It just won’t have the nice flaky outcome like Grandma makes. I won’t even say crust like my mom makes, because she has the same pie crust problem I have (sorry Mom!). She’s a great cook and baker, but pie crust just isn’t her thing either.

One of our favorites is sour cream raisin pie, so I thought I’d share our recipe with you. You can top the pie with meringue if you wish, but I like this raisin pie with fresh whipped cream on top. This makes a 10-inch pie. I have large glass pie pans, and this may be too much filling for a normal-sized 9-inch pan.
raisin cream pie (1)

 

raisin cream pie slice (1)

If you promise not to laugh too hard at this picture, which shows the obvious store-bought pie crust, here’s what it looks like just out of the oven. It’s not the prettiest pie, but boy does it taste good 🙂
sour cream raisin pie

Sour Cream Raisin Pie

Pastry for 1 pie crust, chilled
4 eggs
1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon good vanilla extract
2 cups sour cream
1 1/2 cups raisins

Place chilled pastry in a 10-inch pie pan. Beat eggs lightly, then stir in sugar, salt, cinnamon, nutmeg and cloves. Stir in vanilla, sour cream and raisins, and mix until well combined.

Pour mixture into the chilled pastry shell. Bake in a 450 degrees Fahrenheit oven for 10 minutes, then reduce the heat to 350 degrees Fahrenheit, and bake for an additional 30 minutes, or until the pie tests clean in the center.

Let cool to room temperature, or chill for a few hours. Serve with whipped cream.

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In on October 24, 2015 with No Comments

Buttermilk Pancakes

Nothing is better on a chilly fall weekend morning than pancakes. They’re one of my sons’ favorite things to eat, and they often make them when they’ve got time to cook on the weekend.

I’ve tried lots of different pancake recipes over the years, but this one is probably my favorite.

Buttermilk Pancakes

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 cups buttermilk
2 eggs
1 teaspoon good vanilla
1/4 cup canola oil
Butter for griddle or skillet

In a large bowl, whisk together the flour, salt, baking powder, baking soda and sugar. In another bowl, combine the buttermilk, eggs, vanilla and canola oil, and stir to combine. Add the wet mixture to the flour mixture, and stir until just combined.

Heat the griddle or skillet over medium-low heat, and coat the griddle with butter. Pour 1/3 cup pancake batter onto the griddle, and cook until bubbles form along the edge of the pancake, about 2 to 3 minutes. Flip the pancake, and cook for an additional 2 to 3 minutes.

Remove from the griddle and keep warm in a 200 degrees Fahrenheit oven until all the pancakes are made.

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In , on October 17, 2015 with No Comments

Cheddar Cheese Beer Soup with Sour Cream, Cheese and Garlic Drop Biscuits

I love cheese soup, and although I’ve eaten a lot of it in restaurants over the years, I’ve never made it at home. I decided it was high time I did, so that’s what we had for dinner tonight along with some sour cream, cheddar cheese and garlic drop biscuits. The boys said they both were great, and I could make both again any time.

 

Cheddar Cheese Beer Soup

1/4 cup butter
1 small onion, diced
1/4 cup all-purpose flour
1 1/2 teaspoons dry mustard
2 cups milk
2 cups chicken stock
12 ounces of your favorite beer
1/4 teaspoon cayenne pepper
2 teaspoons Worchestershire sauce
1 teaspoon salt
Freshly ground black pepper, to taste
3 cups shredded cheddar cheese

In a large stockpot, melt the butter and add the diced onion. Cook over medium-low heat until the onions are translucent but not browned.

Add in the dry mustard and flour, and stir to combine. Cook for a few minutes to form a roux.

Add the milk, chicken stock and beer. Add the cayenne pepper, Worchestershire sauce, salt and black pepper, and stir to combine. Simmer for about 5 minutes.

Add the shredded cheddar cheese. Cook over medium heat, and stir frequently until the cheese is completely melted. Adjust salt and black pepper as needed.

 

Sour Cream, Cheddar Cheese and Garlic Drop Biscuits

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 tablespoons frozen butter, grated
1/2 cup shredded cheddar cheese
1 cup milk
1/2 cup sour cream

Preheat the oven to 450 degrees Farhenheit. Line a baking sheet with parchment paper, or spray with cooking spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda, garlic powder, salt and black pepper./ Cut in the grated butter, and combine until the mixture resembles coarse meal.

Add the shredded cheddar cheese, and toss to combine.

Stir in the milk and the sour cream. Stir until just combined; don’t overmix.

Drop dough by tablespoonfuls onto prepared baking sheet. Bake at 450 degrees Farhenheit for 12 to 15 minutes, or until the biscuits are golden brown.

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In , , on October 16, 2015 with No Comments

Chicken Pot Pie in a Crock-Pot

I was busy working away today when I looked at the clock and saw it was nearly the middle of the afternoon. And I hadn’t started anything for dinner yet. Technically I had – I got out some frozen chicken breasts in the morning to thaw, but I hadn’t decided what I was going to do with them.

So I turned to Pinterest, as I often do, for a little inspiration on what to do with this chicken. I saw a post about chicken pot pie done in the Crock-Pot, and I had my answer. Rummaging through my cupboards and freezer for the veggies, I had everything I needed to put together a quick yet tasty meal for my family. I just dumped everything in the Crock-Pot and went back to work. Easy peasy 🙂

 

 

Chicken Pot Pie in a Crock-Pot

5 to 6 frozen chicken breasts
1 can condensed golden mushroom soup
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
5 to 6 red potatoes, diced (peeled or unpeeled – your choice)
4 cups frozen peas and carrots
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley flakes
Hot biscuits (homemade, store bought or out of a can)

Layer the frozen chicken breasts in the bottom of the Crock-Pot. Add potatoes, frozen veggies, soups, seasonings and mix well.

Cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is fully cooked. Be sure to break up the chicken into bite-sized pieces after it has cooked.

Serve over hot biscuits.

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When I pulled up my usual biscuit recipe, I realized I was out of milk. That sent me on an online search for a no-milk biscuit recipe. I found one on Cooks.com, and they turned out great.

No-Milk Biscuits

2 cups flour (all-purpose or bread flour)
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons canola oil or soft shortening
3/4 cup water

Mix all ingredients together. Add additional flour to knead easily. Knead dough on a floured surface for about 30 seconds. Roll dough out to 1/2-inch thickness, and cut with a small cutter. Place on an ungreased cookie sheet, and bake at 450 degrees Fahrenheit for 10 to 12 minutes, or until biscuits are golden brown.

Yield: 12 biscuits

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In , on October 15, 2015 with No Comments

Canning 101: Easy Applesauce

It’s apple season here in eastern Iowa, and I’ve already made some caramel apple pie filling, but I have scads of apples yet to work with. I haven’t made applesauce in years, so I thought it was high time I did. Our sons love it, as do our granddaughters, so I know I won’t have any problem getting rid of it.:)

 

Applesauce

20 pounds apples, cored and sliced
2 cups apple juice, apple cider or water
1 cup packed brown sugar
2 teaspoons cinnamon

Place cored and sliced apples and the 2 cups of liquid in a large stockpot, and cook the apples until they’re soft and mushy, approximately 20 to 25 minutes. Using a food processor or stick blender, blend the apples until you reach the consistency you want. I like smooth applesauce, so I blended for approximately 7 to 8 minutes. Add the brown sugar and cinnamon, and stir the apple mixture until everything is well combined.

Pour hot applesauce into sterilized, hot pint jars. Process in a water bath canner for 20 minutes.

Yield: 13 pints

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In , , on October 13, 2015 with No Comments

CrockPot Pulled Pork, Onion Strings and Dipping Sauce

After finding a nice buy at the grocery store on some pork shoulders, I decided to make some pulled pork in the Crock-Pot. When we have time, Kevin likes to smoke these on the smoker, but when we don’t have a lot of time, the Crock-Pot is a great way to get the same flavors without having to stand guard while it cooks.

I decided to use a dry rub on this pork shoulder and let the meat simmer in some apple cider vinegar. You can pass your favorite barbecue sauce at the table if you wish, but it’s great just as is.

Along with the pulled pork, I fixed a broccoli coleslaw and onion strings with a spicy dipping sauce similar to what you’d get in a steakhouse. I’ve listed the recipes separately, but my sons informed me you have to pile everything together on the pulled pork sandwich to make the perfect bite.

My sandwich:

 

Crock-Pot Pulled Pork

4- to 6-pound pork shoulder
1 cup apple cider vinegar
1 cup water
1/4 cup paprika
2 tablespoons packed dark brown sugar
1 tablespoon sugar
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Trim off any excess fat from the pork shoulder. Mix together all dry ingredients, and rub onto all sides of the pork shoulder.

Pour the apple cider vinegar and water into the Crock-Pot, and add the pork shoulder. Cook on low for 6 to 8 hours, or until the meat easily comes off the bone.

Shred the meat. Serve on buns with barbecue sauce if desired.
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We recently got a new counter-sized deep fryer, and we’ve been trying all sorts of delicious recipes. When Kevin came home from work with some huge Vidalia onions (thanks Jeff!), I decided we needed to try Ree Drummond’s (The Pioneer Woman) recipe for Onion Strings. You can fry up as many onions as you wish – just adjust the ingredients to make sure you have enough flour mixture to coat all your onions. We love onion rings and strings in all shapes and forms, and this recipe is a definite keeper.

 

Onion Strings

1 whole large onion
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon salt
1/2 to 1/2 teaspoon cayenne pepper
Oil for frying, between 1 to 2 quarts depending on the equipment in which you’re frying the onions
Salt and black pepper to taste

Slice onions very thin. Place in a baking dish, and cover with buttermilk. Soak onions for at least an hour.

Combine dry ingredients, and set aside.

Heat oil to 375 degrees Fahrenheit.

Place the onions in the seasoned flour mixture, and coat completely. Shake off any excess flour. Add the onions to the hot oil. Fry for a few minutes, and remove from the oil as they turn golden brown. Season to taste with salt and black pepper.

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For the onion dipping sauce, I combined a couple recipes I’d seen to get the taste I was looking for. It has just enough spice so you can taste it, but it doesn’t overpower the taste of the onion strings. You can halve this recipe if just using it to dip onion rings, but the boys wanted sauce to use on their pulled pork sandwiches, so this makes quite a bit of dipping sauce.

Onion Dipping Sauce

2 cups mayonnaise
2 tablespoons chili sauce
1 tablespoon ketchup
1 tablespoon sour cream
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Combine all ingredients, and chill in the refrigerator for at least an hour to allow the flavors to marry together.

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