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Meatballs and Onions in Paprika sauce

Meatballs and Onions in Paprika Sauce, savory and delicious.
Meatballs and Onions in Paprika Sauce.

Meatballs and Onions in Paprika Sauce
by: the seat of my pants
serves 6-8

1 1/2 - 2 pounds lean ground beef
2 eggs
1 c dried bread crumbs
1 t garlic salt
1/2 c milk

2 c beef stock, divided
1 large sweet onion, peeled and cut into 1-inch chunks, then separated
3 T sweet paprika, plus a bit more for garnish
2 T flour
1 c sour cream

Combine all ingredients until well combined, form into 1-inch meatballs. Place on a baking tray and broil until brown, turn over and broil the other side.

Place meat into a large skillet with a lid, scatter onions over the top, add 1 1/2 c of the stock. Bring to a boil, reduce heat and simmer 3o minutes. Remove lid, return heat to high, and allow liquid to reduce as you prepare a slurry.

Combine the remaining stock with the flour, whisking until smooth and no lumps remain.

Paprika and Sour Cream make the sauce for Meatballs and Onions in Paprika Sauce.
Meatballs and Onions in Paprika Sauce. 

Reduce heat to medium, sprinkle the paprika over the meat, then stir in the sour cream. When the mixture is hot, stir in the slurry, let the mixture simmer until thickened, stirring as needed.

Serves 4 - 6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


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By request with:
Beat the winter blues @ Goodbye City, Hello Suburbs!

This post will be shared with:
Make it with Paprika @ Couscous and Consciousness

Hearth n Soul @a moderate life

Tuesday Twister @ GNOWFGLINS
15

Cranberry Pine Nut Cake Squares

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…



When I looked around at how much food Honey and I waste, I was aghast and ashamed. I never (repeat never) wasted food when the kids were at home. I had no idea how difficult it can be to cook less food. I continue to have a difficult time shopping for less food and using it all. One of my goals that goes along with my defining word, enough, is enough waste already!

When I made Cranberry Liqueur this past holiday season, I was left with all those happy cranberries. They have been staying in the refrigerator, and really are such good tenants that I almost forgot they were there. But now I was hearing a faint whimpering sound. It turned out to be not only the cranberries but a large handful of pine nuts as well. So I sat out to find something to make that would use these two ingredients and give me something good to serve Honey when he gets home for his meal break.


Cranberry pine nut cake squares
adapted from: 1 mix 100 cakes
written by:  Christine France
350-degree oven

This recipe book calls for super-fine sugar. An ingredient I would not have in my kitchen unless I made it myself because we use organic evaporated cane juice crystals. But I have found at least one answer to that little problem. I cream the butter (cold from the refrigerator) and the sugar together and then proceed with the recipe. Most of the recipes in this book are a one bowl style and adapt very well to small changes. The original recipe called for fresh raspberries, but I knew the cranberries would make a nice substitute.

3/4 c cold butter cut into small pieces
3/4 c sugar

1 1/2 c flour
1 T baking powder
3 eggs
1 t vanilla
1/4 c whole milk or half and half

1-2 c chopped cranberries, from Cranberry Liqueur

approximately 2/3 c pine nuts*

Cut butter into small pieces, add to large mixer bowl along with sugar. Cream together on med/low until mixed well, turn up to med/high and cream until sugar begins to break down.



Scrape sides of bowl, down to the center, leaving creamed mixture in a pile in the center of the bowl.


Add remaining ingredients listed, flour through half and half. Start mixer on low until ingredients are mixed, turn speed up to medium and beat approximately 1 minute. Stop mixer, add cranberries, mix on low to stir in.





Spread batter in a prepared 9X13 pan, sprinkle pine nuts over top. I prefer the nuts on top so that they can bake to a golden crisp texture.



 Gently "pat" the surface of the cake to help the nuts stick to the batter.
Bake 35 minutes, or until tests done in your oven.

Cranberry Pine Nut Cake Squares
Cranberry Pine Nut Cake Squares

Serve with a small scoop of ice cream (to spread like frosting over the top), whipped cream or just plain.


Enjoy!

*You may also stir half of the pine nuts into the batter and scatter the remainder over the top.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post will be shared with:
Hearth n Soul @ a moderate life.
24

Vanilla Cream Rolls, Girl Scouts and more!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When I was about 10, I was real hungry for money. I wasn’t greedy but I had equipment I wanted and needed to buy because my Girl Scout troop was going to Jamboree. I loved scouts and at that time in my young life, and I wanted everything to match. There was a flashlight in my Dad’s toolbox, and I could take it to camp, but I wanted the little green one with the Girl Scout logo on it. Also, it had a 90-degree bend right at the top and it was really comfortable in my kid-sized hand.

I already babysat and had for years. I started my babysitting apprenticeship right at home, at bout age seven. I could do everything needed for kids younger than me, and there were plenty of them at my house. I started paid gigs at age 10, even though sometimes I was a bit scared when it was real dark outside and there was nothing left to do. You know after the little ones were sleeping and I had already done the dishes to keep busy.

One day I noticed a little advertising for selling Watkins products door to door. The ad stated there were "ordering customers on every street". It also mentioned, "no investment necessary". Well that was all I needed to hear, count me in! Let me just say this about that, door-to-door sales are not easy. But I kept at it, going down the block, around the corner, and onward, day after day. I did not get rich, but I learned at age 10, sales were not in my future. 

So I did what every kid does, after a while I hounded family and friends. I made enough to get some equipment and then I let that wonderful opportunity go. But I loved the vanilla extract. To this day, vanilla is still my favorite flavor. When I hear the phrase “plain vanilla” I think, no way. Vanilla is like a smile in your food. It is pleasant, familiar and each time you taste it, you are happy again. 


Fast forward 40 years and one day I found this great book and brought it home. Seeing the book brought back some great memories of my “career” in sales and of going to Jamboree with my Girl Scout logo equipment. Ahh, the life and times of a 10-year-old

Today lets make Vanilla Cream rolls. I must tell you up front, these are not in any cook book, only an idea or experiment. Something very vanilla. My thoughts on coming up with this project went something like this:

Sweet tender vanilla flavored yeast dough, spread lightly with butter, then sprinkled with sugar and a splash of vanilla, rolled and cut, Baked in a pool of cream, vanilla and sugar.

When baked the cream will form a delicate vanilla caramel sauce. After baking let rest a few minutes before turning out of the pan so the cream sauce is on top. Lets see what we can do.


Vanilla Rolls
by the seat of my pants

2 1/4 t yeast
3 c flour
dash salt
1/3 c plus 2 T sugar
4 T soft butter
3/4 c plus 1 T milk
1 T vanilla
1 egg

Load ingredients into ABM in order given, process on dough cycle.

Vanilla Cream Sauce

1 c whipping cream
1/3 c sugar
1 T vanilla


Combine together in a 9X13 pan, stirring well. Set aside.




Vanilla Sweet Rolls


completed dough 
soft butter
small amount of sugar
dash of vanilla



Roll dough into a 9X13 rectangle, spread lightly with butter, sprinkle lightly with sugar, splash a bit of vanilla over to moisten. 


Roll dough up starting from the 13 inch side. Slice into 12 rolls. 

Vanilla Cream Rolls, ready to rise.
Carefully pick up and place in the cream mixture. Let rise until double in a warm spot, 45 - 90 minutes depending upon the warmth of your kitchen. 



Bake 350 for 30 minutes or until rolls are done. 

Vanilla Cream Rolls.
 You can see the cream sauce bubbling up between the rolls. The smell is so heavenly!


Let rest in the pan 10 minutes, turn out onto serving tray, letting cream sauce cover rolls. 

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


This post is shared with:

Hearth n Soul @ a moderate life

Make it with Vanilla @ Couscous & Consciousness
17

Swedish Saffron Bread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Many years ago I had the privilege of attending a small gathering at Wild Oats, our small town organic market. The cook/speaker was cookbook author Tom LaCalamita, and he prepared an assortment of food from his upcoming book, Pressure Cookers for DUMMIES - A reference for the rest of Us! Mr. LaCalamita is an easy going friendly speaker and cook. That last part is important because he is just like us. A home cook who cooks for his family and enjoys good food.





Now some 15 years later, Wild Oats is gone, absorbed by a large grocery group. Our town is not as small and I have more Tom LaCalamita books. As it turns out, the man loves bread. A nice coincidence, because I love baking bread.

Use your bread machine for the dough, Swedish Saffron Bread.
Swedish Saffron Bread

Swedish Saffron Bread
from:  The Ultimate Bread Machine Cookbook
by:  Tom LaCalamita

2 1/4 t yeast
3 c flour
1/3 c sugar
dash salt
approximately 1/2 t saffron threads, crumbled to make 1/4 t powdered saffron
3 T soft (room temp) butter
1 egg
3/4 c PLUS 2 T milk, warmed to room temp

ingredients needed before baking:
1 egg
1 t water
6 blanched almonds - if desired
6 raisins - if desired




Load ingredients into ABM in order given. Process on dough cycle.


When dough cycle is complete, divide the dough into two equal portions, on a floured surface.


Squeeze each piece into a rope approximately 14-16 inches long. Cross the pieces of dough in a large X on a prepared baking sheet.


Coil up each end of the dough toward the center. Let rise again until doubled in bulk, 45 - 90 minutes depending upon the warmth of your kitchen or proofing area.


When the dough had doubled, preheat the oven to 375 degrees. Make the egg wash by beating together the egg and water. Carefully "paint" the dough with the egg wash, and arrange the raisins and almonds.


To be honest, there was not a photo of how the bread was to be decorated, and my mind could not establish a pattern with 4 dough coils and the 6 almonds and 6 raisins. And then I realized, I'm not Swedish! So this is my way, 3 raisins on each coil and sliced almonds over all. Then it went into the oven...............


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


This post is shared with:

Make it with Saffron @ Couscous & Consciousness

Pennywise Platter Thursday @ a nourishing gourmet

Friday Potluck @ EKats Kitchen

Tuesday Night Supper Club @ fudge ripple
23

Cheese Spread from The Pantry in Portland OR, and a story about my friend Barbara!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I received a lidded food container for Christmas. It was filled with a buttery cheese spread, made by Barbara. The recipe for this delicious spread had been safely carried around by her, for years and years. She indicated to me when I made my copy, that the copy she held, had even survived a fire.

Now let me tell you, Barbara is a wonderful woman. She has worked hard her whole life and still in retirement works hard. She does all that she can for her neighbors in our little community and enjoys keeping her granddaughter before and after school. Like I said, busy busy busy.

Years ago Barbara worked at a restaurant call:

THE PANTRY
Portland's favorite restaurant-lounge...across from the Lloyd Center. 

She thought it was about 1958, and probably her first job as an adult. In those days the waitresses wore a uniform consisting of a short skirt with lots of petticoats, and a garter belt. That garter belt held a working cap gun.....

All dinner entrees came with creamed spinach, and if you did not eat your spinach the waitress got to "shoot" you with her cap gun. Yes ladies and gentlemen those were the days! I hear tell that even though creamed spinach was on every plate (yes, every plate). But the story goes that not every diner enjoyed it. Either that or they loved the fun the waitresses had with the cap guns. Honestly, knowing the Barbara I know today, I'm pretty sure she had a fun time with that cap gun as well.

The Pantry closed many years ago, but it must have been a popular restaurant. You can find a copykat recipe for their Chicken Bisque Soup,  here.

You are looking at a very poor scan of the copy I have.....

But this story is about Barbara and the delicious cheese spread. Since being given that little container of cheesy goodness, I have come up with a lot of reasons to have bread with my dinner. It is that good. But don't stop there, it would also be wonderful as a topping for a baked potato, or tossed with hot pasta.

On grocery shopping day I hope we remember to pick up some french rolls, because I want to slice one down the middle, spread  it thickly with this butter and run it under the broiler. What I might serve it with I haven't a clue, but I already know I will be having some delicious, buttery, cheesy bread for my dinner.

When Barbara started at The Pantry, this cheese spread was already a favorite of the patrons!

Cheese Spread
adapted from:
THE PANTRY Restaurant ~ Portland Oregon

1 pound butter
1/2 pound Sharp Cheddar Cheese - grated
1/4 pound Romano cheese - grated
1 t Worcestershire sauce
1/4 t garlic powder
1/2 t paprika

Have all ingredients at room temperature. Combine ingredients with a stand mixer, starting out slowly and increasing speed. Mix/whip until fluffy.

To use and enjoy: Spread on sourdough or French bread and toast under the broiler. Generously season a baked potato, or toss with some freshly cooked pasta. Use it to butter asparagus and then quickly run the spears under a broiler to finish the dish to perfection........but really the possibilities are endless!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post shared with:
Hearth n Soul @ a moderate life

Tuesday Night Supper Club @ fudge ripple

Tuesday Twister @ GNOWFGLINS

Tasty Tuesday @ Who is Dr Laura?

weekend cooking@beth fish reads
33

Chicken Paprika

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…



Chicken Paprika
adapted from: The best recipes in the world
by, Mark Bittman


Garlic salt and fresh black pepper to taste
1/4 c lemon juice
1 pound chicken breast meat, cut into 1 1/2 inch pieces

Sprinkle the meat with the lemon juice, garlic salt and pepper. Let sit while preparing the rest of the ingredients.

1 T olive oil
1 T butter
1/2 c flour

Heat butter and oil in a large pan on medium heat. Drain excess lemon juice from chicken, toss meat in flour, shake off excess, place in a single layer in the pan.



oops!


Brown gently on medium low until golden, turn. Do not overcook. Remove to platter when cooked.

1 onion diced
1 T olive oil
1 T Hungarian Hot Paprika, or 2 T sweet paprika

After sauteing, I like to add a teaspoon of water, and steam for a moment to sweeten and soften.

Add oil to skillet, saute onion until tender. Sprinkle with paprika, toss to mix. Add chicken back to skillet, gently toss to coat with paprika..



 1 c sour cream
1/2 c chicken stock

Stir together until smooth, pour over chicken, mix gently to coat. Cover and cook on low for about 7 minutes to heat well, however do not let boil.


Chicken Paprika, from Mark Bittman
Chicken Paprika

 Delicious! Serves 4 - 6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post will be shared with:
cookbook sunday@coucous and consciousness

Special Edition Tackling Bittman @ girlichef

Tackling Bittman @ Couscous & Consciousness

Pennywise Platter Thursday @ the Nourishing Gourment
19

Salmon Cakes, These fish cakes should be on everyone's plate!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Salmon Cakes with Bacon
Salmon Cakes with Bacon

 Salmon Cakes with bacon, don't let the plain look fool you, these are so delicious!


You only need to plan ahead for the small potato that must be cooked and cooled, to make these wonderful Salmon Cakes for your dinner. This is a delicious "Pantry meal".  The bacon sets off the flavor in this dish, don't even think about not using it!

These little cakes are a bit fragile until turned to brown the second side.

Salmon Cakes with bacon
adapted from:
Tasting Spoons
http://tastingspoons.com/archives/4373

2 slices bacon — minced, cooked until crispy- reserve 1 T fat in the pan to cook the onions
1/4 cup onion — minced
1 whole egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon lemon OR lime zest
14 ounces canned salmon — drained, crumbled (check for large bones)
1 small potato — baked, peeled, fluffed with a fork

1/4 cup panko or dried bread crumbs
2 tablespoons Parmesan cheese — (yes the green can)
1/4 teaspoon freshly ground black pepper

2 - 4 T fat - a nice combination is 1 T olive oil and 1 T butter for each pan of patties

Cook bacon until brown and crisp, remove to a small plate and drain on toweling. Drain all but 1 T bacon fat from the pan, saute onion until soft but not brown, you do not want a browned onion flavor in this dish. Let onion mixture, cool.

Combine the cooked bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.

 In a shallow dish, combine the breadcrumbs, Parmesan, and pepper, to taste.

Coat the patties in the bread crumb topping.

Heat the oil/butter in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add remaining oil/butter and for the second batch. Arrange on a serving platter and serve.

These may be served with lemon wedges, tartar sauce or a raita. There will be no leftovers, that's for sure.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post is shared with:
Culinary Smackdown battle salmon @ Brenda's Canadian Kitchen

Full Plate Thursday @ Miz Helen's Country Cottage

Fat Camp Friday @ Mangoes and Chutney
32

Freestyle Frittata

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Growing up, food was always surrounded by family. We did not have the television set on during meals; we had our listening ears on and our conversation mouths in gear – between swallows of course! We were spoken too, and could open up any conversation. We were engaged in the process of a family meal.

Sometimes our table was very noisy, as a large family meal can be. Sometimes it was silent, when there were tough times my parents might have been working through. Sometimes it was nothing but giggles, or a chorus of “I want some” could be heard across the lands! Well not really, we were loud, but not that loud.

When I became a mother, we ate as a family. Dinner was rarely dished from the stove, because the act of passing food is a part of being family. Passing a platter of food, is a social skill, but rarely seen as such. You are offering, making a gesture of sharing and frequently conversation follows. These basic skills and manners are important and will serve you well, during your lifetime.


Simple foods are best for those times we must eat alone. The main reason is that a simple dish will prevent the phrase “oh I don’t want to go to all that work, just for me” from being uttered. Now, I do not think we utter that phrase because we have no value to ourselves. No, what we are really saying, without actually saying the words is, "I prefer to dine with someone and not eat alone".

As luck would have it, a Frittata reheats very well. That and the fact there are always eggs in the refrigerator, guarantees that a meal is just a cracked egg away. Organic canned tomatoes in the pantry, some cheese in the fridge, and yes dinner is ready. The leftovers work very well for lunch the next day. Oh and another thing to remember, music is a great friend to invite to dinner. It does not even need a chair.

Freestyle Frittata
By the seat of my pants
350 degree oven/broiler to finish

1/2 large sweet onion, diced
2 T bacon fat, butter or olive oil - your choice

8 eggs

1 16 oz can tomatoes – flavored or plain, sliced or diced, do not drain
1/2 - 1 c cheese – what ever you have is what you need, your love of that cheese will determine the amount.
1/4 t salt or garlic salt – as you prefer
additional dry herb if desired
fresh ground pepper to taste

1 T butter, olive oil, bacon fat – your choice

1/4 c dry bread crumbs or Panko
1/4 c Parmesan cheese

Preheat oven to 350 degrees

 
Melt/heat fat in large skillet, add onion, saute until golden. Add 1 T water and cover with a lid, let steam for 1 minute to cook completely.



In a large bowl, beat eggs, stir in remaining ingredients through ground pepper.


Pour in egg mixture, gently bring outside cooked edges to center of the pan.



When almost set, remove from heat. Sprinkle with the crumbs and Parmesan Cheese.



Bake for 5-10 minutes until completely set.

Remove from oven, and turn element to broil, return Frittata to oven under the broiling element, broil carefully until cheese is golden and puffed slightly.



Remove, let cook 5 minutes and serve.

Serves 4 – 6

Enjoy!

Serve with potatoes or mixed veggies!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post shared with:
hearth n soul @ a moderate life 

Tuesday Twishter @ GNOWFGLINS 
7
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