Cooking with KP: March 2014

KP's Pea Salad

When I found this recipe, it called for frozen peas, which I don't like, so I adapted it with canned peas. I only use very tiny petit peas. I have listed both quantities for frozen and canned peas.
I hope you enjoy it!

2 (16 oz) bags of frozen peas, thawed and drained
OR
2 cans of peas, drained very well (use a colander)
1 medium red onion, finely chopped
2 boiled eggs, crumpled/diced
8 oz. finely shredded sharp cheddar cheese.
3/4 -1 cup mayonnaise, depending on how creamy you want
1/2 tsp. pepper
8 oz. smoked almonds, finely sliced or chopped (optional) I don't always put in the almonds.

Mix all ingredients in large bowl. Chill for 1-2 hours prior to serving.

Slow Cooker Corned Beef Dinner

Here is a recipe that I altered slightly from one found on allrecipes.com. Delicious!

3-4 lb. corned beef brisket with seasoning mix
8-10 red potatoes with skins, cut into fours
20 baby carrots

2 medium onions, cut into fours
1 small head of cabbage, sliced
1 cup apple juice
2 cups hot water
2 T. Dijon mustard or Creole mustard
5 T. brown sugar
1 T. minced garlic

Spray the insides of slow cooker. Place potatoes, carrots, and onions in the bottom of the cooker. Place rinsed brisket (fat side up) on top of vegetables. Sprinkle with seasoning mixture. In bowl, mix apple juice, water, mustard, brown sugar and garlic. Pour over meat. Cook on low setting for 5 hours. Add sliced cabbage and cook for 1-2 more hours until cabbage is tender. Drain. Slice meat and serve.

4 large carrots, peeled and cut into 2-inch chunks

Baileys Recipes

4 large potatoes, peeled and cut into quarters

1 (3- to 4-pound) corned beef brisket (seasoning packet included)

1 green cabbage, cut into 1-inch wedges

1 1/2 cups apple juice

Baileys Recipes

1 1/2 cups water

4 large carrots, peeled and cut into 2-inch chunks

Baileys Recipes

4 large potatoes, peeled and cut into quarters

1 (3- to 4-pound) corned beef brisket (seasoning packet included)

1 green cabbage, cut into 1-inch wedges

1 1/2 cups apple juice

Baileys Recipes

1 1/2 cups water

Irish Apple Cake

This is a great coffee cake like dessert for St. Patrick's Day or any time you feel like it. I got the recipe from Jane Treacy (QVC host). Smells and tastes heavenly.

1 tsp. cinnamon
1 ½ cups self rising flour
¾ cup butter softened
¾ cup sugar
3 eggs
¼ cup whole milk
1 tsp. vanilla
3 apples (I use Granny Smith) thinly sliced
2 T. sugar mixed with 2 Tbsp. cinnamon for apples, mixed
1 T. sugar mixed with 1 T cinnamon for topping, mixed

Preheat oven to 350 degrees. In first bowl, add 1 tsp. cinnamon to the flour and mix well. Set aside.

In a separate bowl, cream butter and sugar until fluffy. Add eggs, milk and vanilla and mix until combined. Add the flour mixture to this and stir together until combined.

In another bowl, toss sliced apples in with 2 Tbsp. of the cinnamon-sugar mixture. Grease bottom of an 9 x 9 baking pan or 10 inch round pan. Spread ½ the batter into the pan, layer the apples, and then top with the remaining batter. Sprinkle the remaining cinnamon-sugar on top. Bake 45 minutes. You can serve with vanilla ice or caramel topping or BOTH!

Kay's Meaty Stromboli

A friend of ours gave Amanda and me the basic recipe for the inside of this Stromboli. She uses crescent rolls and makes a ring with the filling. I use Pillsbury Crescent Recipe Creations Seamless Dough Sheet, which you can find right next the crescent rolls, to make this Stromboli. I have also changed her recipe a bit. This makes a wonderful meal with a side salad and it is also a great party appetizer.

One roll of Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1 cup shredded cooked chicken. (You can use canned, but leftover baked chicken is best.)
1 cup finely diced ham
3/4 cup diced pepperoni
3/4 cup shredded mozzarella cheese
3/4 cup shredded Colby Jack cheese
1/3 cup grated Parmesan cheese
2 chopped green onions
2 T. parsley flakes
1/2 tsp. black pepper
1 T. garlic powder
2 T. Dijon mustard
3/4 cup mayonnaise

Preheat oven at 400 degrees. Roll dough out on baking pan (I spray my pan first). Mix all ingredients in mixing bowl. Spread mixture over the top of the dough, leaving 1/2 edge on sides. Roll tightly like a jelly roll. Make sure the closing seam is on bottom of the baking pan. Bake 20 minutes until golden brown. Let sit for about 5 minutes prior to slicing.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.