Retro Pickle Rollups

Also known as Minnesota sushi, apparently. This classic 1950's appetizer is as easy as spread, roll and slice! And you can make them a day ahead of time.

Ingredients:

6 baby dill pickles

4 oz cream cheese, at room temperature 

1/2 tsp dry minced onion (optional)

1/4 tsp black pepper (optional)

6 slices deli ham (rectangular)

Dry ham slices and pickles with paper towels. If using seasonings in cream cheese, mix them in. You can change up the seasonings using garlic powder, dry mustard, fresh parsley. The possibilities are endless. Spread the cream cheese all over each slice of ham, lay a pickle at one end then fairly tightly roll up. Refrigerate for 30 minutes then trim off the ends and slice each roll into 6 pieces. Refrigerate until ready to use. Makes 36 rollups 

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Cheesy Biscuits with Sourdough Discard

Light and fluffy dinner biscuits created with your sourdough discard and ready in about half an hour.

Ingredients:

1 cup sharp cheddar cheese

1 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp dry basil

1/2 tsp dry parsley

1 1/4 cups flour

1 tsp sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sourdough discard

1/2 cup milk

1 tbsp vinegar

1/2 cup butter, melted 

Mix the milk and vinegar together and set aside. In a large bowl, whisk the garlic powder, oregano, basil, parsley, flour, sugar, baking powder, baking soda and salt together. In another bowl mix the milk/vinegar with discard, then add the melted butter. Pour the wet ingredients into the dry and mix just to combine. Fold in the cheese. Using a 1/4 cup scoop place balls of dough 2" apart on a lined baking sheet. Bake at 450°F for 14 minutes to an internal temperature of 200°F. Makes 12 biscuits.

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Easy Creamy Sauce for Pasta

Béchamel type pasta sauce that's easy to prepare on a busy weeknight. 

Ingredients:

2 tbsps butter, divided

1/2 cup finely diced onion 

1 1/2 tbsps flour

1 cup milk

3 tbsps shredded cheddar

salt and pepper to taste

1/4 cup 10% cream

1 egg yolk 

parmesan to serve 

In a saucepan heat 1/2 tbsp butter on medium heat and sauté onion until tender, 2-3 minutes. Remove to a plate and add 1 1/2 tbsps butter to the same skillet to melt. Whisk in the flour then the milk and simmer on medium low to medium until lightly thickened, about 3-4 minutes. Add the cheese and stir to melt. Beat the egg yolk with the cream and pour into the saucepan mixing along with the salt and pepper, 1 minute. Return the sautéed onion and toss with hot cooked pasta to serve. Serve with lots of parmesan. Makes 3-4 servings

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One Pot Chicken and Hilopites

One pot Greek comfort food. Just a down-to-earth satisfying meal.

Ingredients:

8 or 9 chicken drumsticks

1 onion, diced

2/3 cup olive oil

28 oz can diced canned tomatoes, or if you prefer a smoother sauce use passata

1 tbsp tomato paste

5 whole cloves

1 small cinnamon stick

6 1/2 cups chicken broth or water

salt and pepper to taste

2 1/2 cups dry hilopites pasta

crumbled feta to serve

 

In a large skillet heat olive oil to medium and, working in batches, lightly brown chicken on each side 3 minutes. Remove to a plate. Also remove about 1/2 cup olive oil and save for another use in fridge. Using a piece of cheesecloth or a coffee filter, tie the cloves and cinnamon stick into a bundle and secure with a piece of kitchen twine. In same pot add the onion and cook 2-3 minutes to soften. Then add the tomato paste, canned tomatoes, cloves/cinnamon pouch, broth, salt and pepper and mix together. Bring to a boil, return the chicken to the pot then reduce heat and simmer 50 minutes. Remove chicken and keep warm. Finally add the hilopites and cook 4-5 minutes, stirring occasionally, until most of the liquid is absorbed. Spoon pasta onto the plates topped with chicken and crumbled feta. Serves 6

 Adapted from: cookmegreek.blogspot.com

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Pear and Green Tomato Cake

This recipe makes two tender, warmly spiced cakes or loafs with crispy edges perfect for dessert, breakfast or snacking. 

Ingredients:

3 cups flour

1/4 tsp baking powder

1 tsp baking soda

1 cup sugar

1 cup brown sugar

1/4 tsp allspice

1 tbsp cinnamon

1 tsp salt

2 eggs

1 cup vegetable oil

1 tsp vanilla

1 1/2 cups shredded green tomato, remove excess liquid

1/2 cup chopped pears

Stir the flour, baking soda, baking powder, both sugars, allspice, cinnamon and salt together in a large bowl. Set aside. In another bowl mix the eggs, vegetable oil, vanilla and shredded green tomato together and add to the dry ingredients. It will be a little crumbly. Fold in the chopped pears. Grease 2 pans... either 2-9X5" loaf pans or 1 loaf and 1-9"round or 8X8" square. Spoon the batter into the prepared pans and bake at 350°F. The loaves will take 55-60 minutes to bake but if you choose to bake in cake pans start checking for doneness at 40-45 minutes. Cool 10 minutes in pans then remove and cool completely on racks. 

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Sweet and Savory Pork and Pears

This seasonal plate brings an unexpected sweet note from the pears that works perfectly with the pork.

Ingredients:

2 boneless pork loin chops, 1/2"- 3/4" thick

salt and pepper to taste

1 tsp fennel seed

1 tsp dry thyme

1 tbsp olive oil

1 1/2 cups fresh diced pear

2 tbsps chicken broth

1 tbsp maple syrup

1 tbsp apple cider vinegar

1 tsp dry ground mustard

Season pork with salt, pepper, fennel seed and dry thyme and leave at room temperature for 30 minutes. Heat olive oil in a skillet to medium high and brown the pork 3-4 minutes per side. Remove to a plate. In the same skillet, reduce the heat to medium low. Add the pears and a little more thyme and sauté about 4 minutes until lightly browned. Then stir in the chicken broth, maple syrup, apple cider vinegar and ground mustard. Start simmering on medium heat and return the pork to the pan, cooking 2-4 minutes to an internal temperature of 140°F.  Serves 2.

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