Adapted from Betty Crocker’s International Cookbook recipe by the same name on page 165.
Place about 1 tablespoon of meat (lamb or beef) mixture on doubled leaves and wrap, place in skillet, seam side down.
Using my Kitchenaid Mixer,, i whip the eggs and add the organic lemon juice.
Pour the egg mixture over the stuffed grapevine leaves.
Here are the alternative meatballs only – better for people who have difficulty chewing.
Made these for Sunday lunch when June and Jerry came for a visit. But these are good waffles. Cheers! tauna
Click here for a downloadable and printable recipe: Belgian Waffles
Sorry that there are no photos, but have received requests for this recipe, so am publishing ahead of those. Next time i prepare this delicious recipe, i’ll take and add photos to this entry.
Cheers!
| Egg Noodles w/Sausage & Kale* |
| INGREDIENTS 3 tablespoons olive oil 1 lb lamb or beef sausage ½ lb kale, tough stems and center ribs discarded and leaves coarsely chopped (or spinach) ½ lb dried egg noodles 2/3 cup water ½ cup Parmesan cheese |
| DIRECTIONS Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes. Meanwhile, blanch kale (or spinach) in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet. Sauté, stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and ½ cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired. Serves 6. Tips: Retain some of the noodle cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour. I make beef sausage a few days ahead and freeze; time allows the spices; salt, sage, black pepper, to meld with the ground beef. *adapted from recipe in the March 2006 Gourmet magazine. |
| Egg Noodles |
| INGREDIENTS 2 cups unbleached white or whole wheat flour 3 egg yolks 1 egg 2 teaspoons salt 1/4 to 1/2 cup water |
| DIRECTIONS Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month. Use these noodles for the Egg Noodles w/Sausage & Kale Recipe. |
| Egg Noodles |
| INGREDIENTS 2 cups unbleached white or whole wheat flour 3 egg yolks 1 egg 2 teaspoons salt 1/4 to 1/2 cup water |
| DIRECTIONS Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.
Use these noodles for the Egg Noodles w/Sausage & Kale Recipe. |
Oh my goodness – i am such a good cook. Start with quality ingredients and anyone is a star in the kitchen. Start to finish – about 35 minutes. Now, i must get outside or i’ll eat it all!
Today’s lunch: Chicken Fried Steak (printable and downloadable recipe)
Chicken fried steak (our home raised grass finished round steak beef)
Organic Einkorn ancient grain flour
Olive oil
Sea salt
Organic black pepper
Farm fresh eggs
Milk and butter from local pastured cows
Organic russets from Wal-Mart
Organic broccoli from Wal-Mart
Cheers!
tauna
On Sunday afternoon, i threw a thawed 4 ish lb sirloin roast into a small electric roaster. I must admit, i use this little roast unrelentingly, yet only paid $5 for the thing! It was at a church fundraising bazaar and that is the price marked on it. I did not like the noisy little fan on the air roaster, so it was simply removed and the holecovered with tape. Done and done.
Day 1: Sliced roast with smashed sweet potato and fresh salad. Not much more to say, very delicious, simple, and filling. Pictured here is one small smashed sweet potato and about 3.5 ounces of beef roast and a ubiquitous power salad.
Day 2 – Beef & Vegetable Soup – was planning something else, but my husband came up croupy and sick with a cold, so switched gears to make a cold buster soup. Mix the broth created when the roast was cooking with the cooking water from the sweet potato preparation for a nutritionally powerful base for adding sliced carrots, diced scrubbed potatoes with skins, finely chopped onion, minced garlic, sliced celery, then salt and pepper to taste. The broth is strong, but i added 2-3 oz of roast chopped into small pieces to this dish. All in all this yielded about 5 cups of deliciousness. Bring to slight boil, then simmer 20 minutes, but longer doesn’t hurt, just mind keeping on the lid so the moisture doesn’t get away. Feel free to add water for a thinner soup.
Day 3: Crumbled roast in Scrambled eggs (Egg Frittata)
This is my go to when i’m short on time for anything – don’t even need meat. Saute a finely chopped small onion in the saved fat drippings from cooking the roast. After a couple minutes, cut or chop fresh spinach into the skillet, stir those around until softened, then add as much crumbled roast as you want, then add eggs. This is one of the recipes where you can add as much or as little as you need to make the meal. Plus, dress it up even more with sliced fresh mushrooms, sliced black olives, shredded cheese. Or exchange the spinach with any leftover greens you have in the frig.
Day 4: Cubed roast beef with smashed potatoes and white sauce, steamed broccoli
Since i used all the broth for the sick day soup, white gravy made with milk will be a great substitute. Onions are for healing, so finely chopped and sauteed in the beef fat before adding flour and milk creates more robust and healthful gravy.
Day 5 – Roast Beef Salad – an old fashioned favourite
To squeeze out another power soup, use the cooking water from potatoes and steamed broccoli – chop onions, carrots, and the stems of the broccoli – add to the water and bring to a boil. Season with salt, pepper, and even parsley, sage, rosemary, and thyme to boost flavour if you like. Although i seldom use rosemary or thyme simply because i don’t like them!
So, there’s a small example of roast flexibility, whatever it’s worth!
Cheers
tauna
