Braised Veal Cubes with Olives and Red Onions


Braised Veal Cubes with Olives and Red Onions

Light veal casserole makes an elegant supper for 4. Flavoured with garlic, sundried tomatoes, olives and Madeira wine for a Mediterranean feel.


1 lb. lean veal shoulder cubes
Salt and freshly milled black pepper
2 tablespoons olive oil
1 large red onion, peeled and sliced
2 garlic cloves, peeled and finely chopped
2 tablespoons sun-dried tomato paste or 25g/1oz sun-dried tomatoes in oil, drained and finely chopped
4 floz Madeira wine
¾ – 1pint good, hot beef stock
1 – 2 tsp dried mixed herbs
1 – 2 oz pitted green olives, roughly chopped
Freshly chopped flat-leaf parsley, to garnish

1. In a large bowl season the veal cubes. Meanwhile, heat half the oil in a large non-stick frying pan under a medium heat and cook the veal cubes for 2-3 minutes in batches until brown. Transfer to a large 2 pint casserole dish.
2. Heat the remaining oil in the frying pan and cook the onion and garlic for 2-3 minutes until soft. Spoon into the casserole dish.
3. Add the remaining ingredients to the casserole dish. Bring to the boil, reduce the heat, cover and simmer on the hob for 1½ hours.
4. Garnish with the parsley and serve with pasta or rice and seasonal vegetables.

• Prep: 20 Minutes
• Cook: 2 Hours

Source: Simply Beef and Lamb (4 servings)

Categories: recipes, soups and stews, veal | Leave a comment

Kielbasa and Cabbage Skillet


Kielbasa and Cabbage Skillet

This fast one-pan skillet dish is filling, full of flavor, and so easy for any weeknight dinner!


2 lbs. fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
1 tablespoon extra virgin olive oil
1 head cabbage, coarsely chopped
1 large sweet onion, cut into large pieces
3 cloves garlic, minced
2 teaspoons sugar
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons rice wine vinegar
1 ½ teaspoons dijon or brown grainy mustard

1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 8-10 minutes, stirring occasionally.
3. Mix in the vinegar and mustard; add the kielbasa back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
4. Serve immediately on its own or over mashed potatoes.

• Prep: 15 Minutes
• Cook: 15 Minutes
• Total Time: 30 Minutes

Source: Belly Full (4 servings)

Categories: kielbasa, recipes, sausage | Leave a comment

Homemade Nutella


I made a jar of Nutella – I’d say the hubby likes it!

Categories: Cooking, recipes | Leave a comment



Categories: quilt blocks, Quilting | Leave a comment



Categories: quilt blocks | Leave a comment

Mmmm …


Some days, a batch of french fries solves all my problems!

Categories: Random thoughts | Leave a comment

Stir-Fried Jerk Shrimp and Peppers


Stir-Fried Jerk Shrimp and Peppers

2 tablespoons jerk sauce
1 tablespoon orange juice
3 medium uncooked scallion(s)
4 teaspoons peanut oil, or vegetable oil
1 tablespoon minced garlic
1 pound(s) uncooked shrimp, large, peeled, deveined, patted dry
3 cup(s), sliced orange bell pepper, and yellow beller peppers strips (1/4-inch wide)
½ teaspoon table salt

1. Combine jerk sauce and orange juice in small bowl; set aside. Thinly slice scallions, separating green sections from white sections.
2. Heat a 14-inch flat-bottomed wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact; swirl in oil. Add white parts of scallion and garlic; stir-fry 10 seconds or until fragrant. Push scallion mixture to sides of wok and carefully add shrimp; spreading them evenly in one layer. Cook undisturbed, 1 minute, until shrimp begin to sear; using a metal spatula, stir-fry 30 seconds, incorporating scallion mixture, until shrimp are orange but not cooked through.
3. Add peppers and sprinkle with salt; stir-fry 15 seconds or until just combined. Swirl in jerk sauce mixture; stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are tender-crisp. Sprinkle on scallion greens; serve.

• Prep: 25 Minutes
• Cook: 5 Minutes
• Total Time: 30 Minutes

Source: Weight Watchers (Servings: 4 | Yield: 1 1/2 cups per serving)

Categories: Cooking, recipes, seafood, shrimp, Weight Watchers | Leave a comment

Marinated Seared Ahi


Marinated Seared Ahi
Here’s the most amazing Marinated Seared Ahi you can make at home! It’s bursting with flavor, super easy to make, and fantastic as an appetizer or healthy dinner.


2 tablespoons regular strength soy sauce
2 tablespoons freshly squeezed lemon juice
1 tablespoons Asian toasted sesame oil (found in the Asian aisle)
2 teaspoons garlic powder
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 to 21/2 lbs fresh ahi tuna steaks, about 1½-1⅔ inches thick
oil for cooking
Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
Optional: Sriracha mayo for drizzling (really good!)

1. In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
2. Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1½ minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1½ inches thick, sear for only 1 minute per side.)
3. Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
4. Serve chilled or at room temp, over your favorite salad greens. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

Seared ahi is best eaten on same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.A good quality Riesling is superb with this dish!

• Prep: 10 Minutes
• Cook: 2 Minutes
• Total Time: 12 Minutes

Source: Chew Out Loud (4 servings)

Categories: Cooking, recipes, seafood, tuna | Leave a comment

Sauteéd Cod with Spicy Garlic Sauce


Sauteéd Cod with Spicy Garlic Sauce

1 ½ pounds cod, or other thick white fish, 1 fillet cut into 2 or 4 pieces)
¼ cup olive oil, or peanut, or vegetable oil
flour for dredging
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 tablespoon dry white wine, or sherry
½ cup chicken stock, or beef, or vegetable stock, or water
1 tablespoon soy sauce
½ teaspoon crushed red pepper flakes, or chlle garlic paste, or hot sauce, to taste
minced cilantro, for garnish
Lime wedges, for garnish

1. Heat a large skillet, preferably non-stick, over medium high heat for two or three minutes. Add the oil to the skillet and, when it is hot (a pinch of flour will sizzle), season the fillets well, then dredge them in the flour shaking off any excess. Add them to the pan.
2. Raise the heat to high and cook until browned on each side, turning once. Total cooking time will be about 10 minutes. Any thick fillet, when done, will still be firm and juicy, but will have lost its translucence, and a thin-bladed knife will pass through it fairly easily. Sturdier fillets will take a minute or two longer than cod and other relatively delicate fish.
3. When the fish is done, remove it to a warm plate.
4. Pour off any remaining oil in the pan, then wipe it out (carefully it’s still hot). Add 1 tablespoon of fresh oil, turn the heat to high. Add 2 tablespoons minced garlic and 1 tablespoon peeled and minced or grated fresh ginger; cook for 15 seconds.
5. Add 1 tablespoon dry white wine or sherry, followed almost immediately by 1/2 cup chicken, beef, or vegetable stock, or water. Cook for 30 seconds, then add 1 tablespoon of soy sauce and 1/2 teaspoon crushed red pepper flakes, chili-garlic paste (available Asian markets) or hot sauce, to taste.
6. Pour the sauce over the fish and serve immediately. Garnish with minced cilantro leaves and serve with lime wedges instead of lemon.

Source: How to Cook Everything by Mark Bittman (4 servings)

Categories: At Home, cod, How To Cook Everything, recipes, seafood | Leave a comment

Undercover Quilters Sewing Consortium


Gary, Liz, and I never work the same shift at Undercover Quilts.  Gary and I try to sew every Wednesday.  Yesterday, Liz joined us at Gary’s House!

Categories: Quilting | Leave a comment