GABBY COOKS – porcupines & mushroom sauce

There are no quills in this dish about which to be concerned.  It’s just simple, down-home cooking that combines pork, rice, and mushrooms in a one pot, stove top meal.  For many years pork was the bad boy in the health-conscious diet.  Those ribs, chops, sausages, and bacon were attributed with ailments from cardio-vascular disease to bad skin.  Baby, times have changed.

We don’t eat pork 5 nights a week nor do we have BLTs  at every lunch.  But, in moderation, chops, ribs, cutlets, sausages are a wonderful alternative to beef and chicken.  Remember – pork is the other white meat.

Here are some pork facts:

  • pork is the culinary name for meat from the domestic pig (Sus scrofa domesticus)
  • it is the most commonly consumed meat worldwide
  • pig husbandry dates back to 5000 B.C.
  • pork is the most popular meat in Eastern and Southeastern Asia
  • Asia cuisines prize it for its fat content and texture
  • it is forbidden by Jewish, Muslim, and Rastafarian dietary law for religious reasons

A three and one-half ounce serving of lean pork contains the following nutritional value:

  • 13.92 grams fat
  • 27.32 grams protein
  • 36% DV of Vitamin B-6
  • 29% DV of Vitamin B-12
  • 35% DV phosphorous
  • 25% DV zinc

Add this meat to the wholesome goodness of mushrooms and rice – voila – heaven in a Dutch cooker.

here are the ingredients

 

 

  1. 1 cup cooked white rice
  2. 1 LB ground pork
  3. 2 cloves chopped garlic
  4. 1 egg
  5. 1 tsp dried basil or 1 TBS chopped fresh basil
  6. 1 tsp dried parsley or 1 TBS chopped fresh parsley
  7. salt and pepper
  8. 2 cups fresh sliced mushrooms
  9. 1 cup chicken broth
  10. 2 TBS flour
  11. 2 TBS butter
  12. 2 TBS oil, olive or canola

DIRECTIONS

  1. Cook the rice according to directions
  2. In a mixing bowl combine the pork, garlic, herbs, salt & pepper, egg and mix well
  3. Reserve a small portion of the herbs to add to the mushroom sauce
  4. Add the cooked rice which has cooled and mix well
  5. Shape in balls just like meatballs, place on plate and chill for an hour
  6. After an hour’s chill, heat the oil in a Dutch oven or heavy pot with a lid
  7. Brown the porcupines in the oil
  8. Remove them from the pot
  9. Add the butter to the pot and another TBS oil
  10. Add the mushrooms and stir to coat evenly with melted butter and oil
  11. After about 3 minutes sprinkle the flour over the mushrooms
  12. Cook the flour to a light brown, don’t burn it, stirring as it cooks
  13. Add the chicken broth and stir to mix with the mushrooms
  14. Stir constantly until the broth thickens into a creamy sauce
  15. Add the reserved pinch of basil and parsley
  16. Return the porcupines, cover and simmer about 1/2 hour

This dish is complete in itself, but sometimes I like to serve it in a bowl over hot noodles.

Merry Christmas, Suze

Y’all know Gabby has a giving heart especially at Christmas.  The tree is up, most of the gifts are bought, cards are ready to send.  The bell-ringer at the grocery store gets a buck every time groceries are bought and a hearty Merry Christmas is exchanged with friends and neighbors and strangers.

But alas, one gift remains to be bought and sent.  Ms. Suze in Enid, Oklahoma, is a difficult gift to choose because, having seen pictures of her house, I know she has every creature comfort at her fingertips.  Any floral creation I could put together would pale sitting next to her beautiful craft work.  I considered sending her and George a crisp, new $500 bill, but money is such a cheap substitute for a real gift.

So, after much consideration, I finally came up with the ideal present.  It is not only useful and pretty, it is practical and healthy.  MERRY CHRISTMAS SUZE from Gabby and Larry in Florida.

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A carton of fresh, delicious kale from the sunny farms of Florida shipped every month for life to my dear friend in Oklahoma.  Enjoy!

smiley face 2EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEHAW

Johnny prays

Eight year old Johnny and his family went to Grandma’s for Christmas dinner.  The feast was laid out on the table, Grandpa was carving the turkey, Grandma was checking to be sure all was in order.  As always it was an irresistible setting and finally all were seated ready to eat.

Johnny, unable to wait, began with the mashed potatoes and gravy.  Mother scolded him for not remembering his manners.  Johnny, with a mouthful of food, looked at her questioningly.

“Johnny, at home we always say a prayer before we eat.  Remember?”

“Yeah, but we’re at Grandma’s and she knows how to cook.”

ugly treeEEEEEEEEEEEEEEEEEHAW

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GABBY COOKS – bean cakes on kale

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

Gabby created this recipe especially for his friend, Suze, a devoted lover of kale.  For anyone wishing to eat healthfully on a budget, beans are a must.  They are loaded with fiber and nutrients plus they are a great source of low fat protein.  Even more economical are the variety of dried beans available at the local grocery store.  With planning, dried beans are almost as easy as opening a can.

I discussed the absolute magic of kale in our diets in a previous post chili kale and beans.  Refer to that post to understand why kale should be a part of one’s everyday meal planning.  The bean cakes are a great idea because the flavor can be easily changed with different herbs and spices or different vegetables.  Whatever vegetable you have in the fridge that needs to be used is fair game.  Cumin is always good with beans, but chili powder would add an additional layer of flavor.  Be playful, experiment.  It’s not like you are going to ruin a $22 filet of fresh grouper or a $15 steak.  Mmmmmm, remember the days when fresh fish and steaks were affordable?

here are the ingredients

For the bean cakes

  1. a 14 oz can of black beans drained and rinsed or 1 cup dried black beans prepared according to directions for dry beans
  2. 1/2 cup chopped celery
  3. 1/2 cup chopped onion
  4. 1 clove garlic minced
  5. 1 cup panko bread crumbs
  6. 1 egg stirred
  7. 1/2 tsp cumin
  8. 6 TBS cooking oil
  9. salt & pepper to taste

For the kale salad

  1. 3 to 4 cups fresh kale leaves stripped from the center rib and cut into bite-size pieces
  2. a 14 oz can of yellow corn
  3. 1/2 cup chopped onion
  4. 1 tsp lemon juice or apple cider vinegar
  5. salt & pepper
Directions
  1. If using dried beans that have been soaked, add the beans to 2 quarts of water in a cookpot, bring to a slow boil and cook for 1 hour checking several times to add water if necessary
  2. Meanwhile, in a non-stick fry pan heat 2 TBS cooking oil over a medium heat
  3. Add the chopped onion, celery and garlic and saute to a golden tenderness being careful not to scorch the garlic
  4. Set aside and prepare the kale-corn salad
  5. Place the 1/2 cup chopped onion in a large bowl
  6. Add the kale and toss with the onion
  7. Sprinkle liberally with salt and add the lemon juice or cider vinegar
  8. And this is the secret to enjoying a fresh kale salad that is not fibrous and chewy.  In the bowl crumble with your fingers the kale mixture.  Massage it gently as if you are in love with it.  This will immediately cause a tenderizing reaction with the kale making it tender and flavorful.
  9. Add the corn, cover and chill
  10. Back to the beans which are cooked and tender
  11. Drain them and reheat the onion, celery, garlic mix in the pan
  12. Toss the beans with the mixture, mash with a potato masher to a pasty consistency
  13. Place in a bowl and allow to cool
  14.  Add 1/2 cup panko bread crumbs, the egg and cumin
  15. Salt and pepper to taste, mix well
  16. Wipe out the pan and heat 4 TBS oil over medium-high heat
  17. Form the bean mixture into patties and roll in the remaining 1/2 cup panko crumbs
  18. Fry in the oil until golden brown flipping once
  19. Serve over the kale salad

 

 

Gabby’s garden

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I just got my winter garden planted last week.  Below is what it looked like about a month ago.  Summer heat and humidity along with a flooded yard took its toll.

But, our Florida weather turned beautifully fall within two days, I pulled weeds, spaded the 4 X 10 raised bed, pulled more weeds and raked the soil.  On October 25th the seeds were sown for my winter garden.

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I’m a Yankee gardener from many years ago.  My Grandpa raised over 5 acres of vegetables to huckster at nearby markets and he had several acres of orchards which included Northern Spy, Macintosh, Rambo, Delicious, Cortland and Rome Beauty apples plus numerous varieties of pears and plums.  Grandma had a quince tree in the yard from which she made a delicious jam.

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So, for me, gardening in Florida was a challenge because unlike up north in Pennsylvania, summertime in Florida is best spent sipping mint juleps by the pool rather than toiling in the vegetable patch.  Bugs, blights, birds, and awful humidity guarantee minimal returns on the gardening labor.

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On October 25th I planted kale, radishes, carrots, red beets, and spinach in the raised bed.  In the pots I planted sugar peas.  The radishes and kale poked through the ground within 4 days.  That’s what the above pictures show.  The spinach and red beets emerged today, just 6 days after planting.

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To all my relatives and friends up north enduring the first fingers of frost and chilly temperatures bracing for the wintertime snows and frozen gardens, HAPPY GARDENING from sunny Florida.

GABBY COOKS – 3 can quickie

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

Dangit!!  I need a meeting tonight and I’ve got just 1/2 hour to fix supper and eat.  I have only $2 in my wallet so I can’t do Mickey D’s.  Let me see what’s in the pantry.

These are the ingredients

  1. (1) 15 oz can seasoned mixed greens
  2. (1) 15 oz can seasoned black-eyed peas
  3. (1) 8 3/4 oz can yellow sweet corn
  4. (4)  5″ corn tortillas

DIRECTIONS

  1. Empty the cans into a sauce pot and heat
  2. While that’s heating, quarter the tortillas and fry in a fry pan in about 1/4 of oil
  3. Serve the corn chips atop or with the soup
  4. Eat and get to that meeting!

GABBY COOKS-stewed chicken breast

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

I have always preferred dark chicken meat, legs & thighs, thinking it to be more flavorful.  But, chicken breast with skin and bone intact is a healthy alternative  and equally delicious.  I believe it cooks up moister and more tender than skinless & boneless breast.

When my recipe uses crushed garlic and herbs, I sprinkle the crushed garlic on my cutting board with the herbs and a pinch of salt and then chop vigorously.  The resulting blend works nicely in any recipe, especially when one of the herbs is dried rosemary.  

These are the ingredients

 

  1. (1) plump chicken breast with skin and bone
  2. (1) 14oz can of diced tomatoes
  3. (4) medium-sized red potatoes, unpeeled and diced
  4. (1/2) cup diced onions
  5. (2) strips bacon sliced into bite sized pieces
  6. (1/2) cup diced pepper, green or any color
  7. (2) TBSP butter
  8. (2) TBSP extra virgin olive oil
  9. (1/2) tsp dried rosemary
  10. (2) cloves garlic smashed
  11. salt & pepper to taste
  12. optional 1/2 TBSP dried parsley
  13. optional 1/2 tsp dried thyme 

INSTRUCTIONS

  1. in a heavy stew pot render the bacon and drain excess fat 
  2. add the butter and olive oil and heat till butter is melted
  3. place the chicken breast skin side down in the oil and butter and brown lightly
  4. remove the chicken breast
  5. add the garlic and onions and saute till golden, do not scorch the garlic
  6. add the potatoes and green pepper, stirring to coat and allow to cook about 4 minutes
  7. add the seasonings and the can of tomatoes, stir to mix all the ingredients
  8. place the chicken breast, skin side up, atop all and cover with tight lid
  9. reduce heat to barely bubbling, you want this to cook slowly
  10. check often and stir to prevent scorching
  11. tomatoes and potatoes should add enough moisture, you want this a thick stew-like consistency, but add water or broth if necessary
  12. cook for about 45 minutes

TO SERVE

Remove the chicken breast to a cutting board and allow to set about 5 minutes.  Remove the skin and meat from the bone.  Slice the meat.  This can be eaten as a plate entrée or a bowl-style stew.  If plating it, spoon a generous helping of potato mixture on the plate and top with the chicken slices.  If serving as a stew, spoon a hearty helping of potato mixture into the bowl, add the chicken slices and blend.