Directions:

Heat the olive oil in a large soup pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes stiring a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a few more minutes, until the cabbage softens up. Now adjust the seasoning - Add plenty of fresh black pepper and fresh thyme.  Drizzle olive oil over the top. 

Potato Gnocchi and Tomato Sauce (An Italian treat...a little time consuming, but well worth it!)

 

Ingredients:

 

For the Gnocchi

 

6 large floury potatoes

1 egg yolk
2 handfuls of plain flour

 

  

For the tomato sauce
20 ripe TOV tomatoes 

2 tbsp olive oil
4 cloves of garlic, green sprout removed, thinly sliced
1 small hot dried chilli
1 very large handful of basil, leaves removed

 

 

Directions:  

Preheat the oven to 350F and bake the potatoes for 45 minutes to an hour, until they are soft when you insert a skewer. Meanwhile, make the tomato sauce. Boil a large pan of water, slit the skin of the tomatoes and drop them into the water for 10 seconds, or until the skin comes away easily from the flesh. Remove from the water and rinse under running water. Then peel, squeeze and roughly chop them, discarding the hard tip and any excess juice. Heat a wide, shallow pan. Fry the garlic in a good glug of olive oil until it starts to stick together and brown slightly. Add the crumbled dried chilli followed quickly by the chopped tomatoes. Season well with salt and turn the heat up until everything is bubbling nicely. Turn down and simmer for an hour or so while you make your gnocchi. Boil a large pan of well-salted water. Cut the baked potatoes in half and scoop out the insides. Push the potato through a coarse sieve or potato ricer. Turn this fluffy lump-free potato out on to the work surface. Add the egg yolk and a couple of big handfuls of flour along with a good pinch of fine salt. Mix to form a soft dough, then break off a small piece and drop it in the boiling water. If it dissolves, add a little more flour until you can form a dumpling that more or less holds its form. However, try to work the dough as little as possible and use only as much flour as you need. Roll the dough into a long sausage about 3cm in diameter, dusting the surface with flour or a little coarse semolina. Cut into small shapes as long as they are wide. Don't worry if they are not uniform. Make a dimple in each with a roll of your finger - this helps to hold the sauce when cooked. Dust the gnocchi with a little flour and then pop them into the boiling water. When they rise to the surface, let them simmer for two minutes. Add a few handfuls of basil to the tomato sauce and then mix the gnocchi into the tomato sauce. Stir a little and serve with Parmesan, aged pecorino or, ideally, salted ricotta.   

 

Crock Pot Stuffed Cabbage Casserole (Pop it in the crock pot and fogettaboutit...at least for five hours anyway...)

 

 

 

 

 

Ingredients:

1 lb ground beef

1 small onion, chopped

1 medium green pepper chopped

1 cup uncooked instant rice

1 cup water

1 can (6 oz) tomato paste

1 can (14.5 oz) dice tomatoes, undrained

1/2 cup ketchup

2 tbsp vinegar

1 to 2 tbsp sugar, optional

1 tbsp Worcestershire sauce

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

 

  

Directions: 

In a skillet, cook beef and onion over medium heat until meat is longer pink; drain.  Transfer to a crock pot; add cabbage, green pepper and rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender. 

 

 

Grandma's Apple Butter Cake (Southern cooking at it's finest)

 

 

 

 

Ingredients: 

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

dash ground cloves

1 tablespoon vinegar

1 cup milk

1/2 cup shortening

1 cup granulated sugar

4 eggs

1 cup apple butter

walnut or pecan halves, optional 

 

 

Directions:

Generously grease and flour bottoms of 3 8-inch layer cake pans. Measure sifted flour, baking soda, salt, and spices into sifter. Measure milk into a 2-cup measure; add vinegar. In a mixing bowl, cream shortening and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Sift in dry ingredients in about 4 additions, alternating with the soured milk. Beat on low speed just until blended. Stir in the apple butter and pour into pans. Bake in preheated 350° oven for 30 minutes, or until center springs back when lightly touched with finger. Cool in pans on racks for 5 minutes. Loosen sides with a knife; turn out onto racks. Cool layers completely. Put layers together with cream cheese frosting or a butter frosting, then frost sides and top. Garnish with walnuts or pecans, if desired.

 

 

Potato Butter Bean Salad 

 

  

Ingredients:

3 med. red potatoes or other waxy variety (about 2 lbs.), cooked, peeled & cubed
1 (15 oz.) can cooked dry white Lima beans or butter beans, drained and rinsed or 1 (10 oz.) pkg. frozen butter beans, cooked
Kernels from 3 ears very fresh corn
1/3 c. olive oil
1 1/2 tbsp. lemon juice
1/4 c. mayonnaise
1/2 tsp. sugar
Salt & pepper to taste
1 tbsp. chopped chives

 

 

Directions:

Toss together potatoes, beans and corn. Set aside. Whisk together other ingredients except chives. Fold into vegetables. This makes just enough dressing to coat the salad ingredients. If you like more, increase amounts by half. Sprinkle with chives and mix. Refrigerate for an hour.
 
 
 

For further recipe information to assist you in preparing meals, a couple sites that I highly recommend are the Taste of Home healthy living site and All Recipes.  These have always been wonderful standbys for me.  See ya next week!