National Pork Month - Guest Post

Most of us think of pumpkins and ghosts and goblins in October, but Peggy Greenway would like you to think about pork. October is National Pork Month, and as a pork producer, Peggy wants to raise your awareness of "The Other White Meat."

Peggy and her husband, Brad, own and operate a diversified crop and livestock farm. They not only grow corn, soybeans, wheat and alfalfa, but also care for 160 stock cows and raise pigs in a modern hog building. When Peggy’s two children were little, they helped on the farm and developed an excellent work ethic. Today, Peggy works on the farm with her husband and full-time employee, Thomas. Peggy follows the industry closely and volunteers with the county pork council. Peggy joined the CommonGround™ South Dakota program as a volunteer because she enjoys telling consumers her farm stories. It is important for her to talk about their constant efforts to grow safer food with less land and less water causing less of an environmental impact. 

I met Peggy and several other South Dakota farm women at a South Dakota CommonGround event last month. As a fellow farm wife, their goal to dispel myths about modern agriculture and build trust in farming communities and farm families resonated with me. I have asked Peggy to share a bit about her life on their farm with us in honor of National Pork Month, and am so glad that she has agreed. 

Here is Peggy's story:

My dad recently reminded me about a story I wrote when I was in fifth grade.  I’m sure you remember the common school assignment - write a story finishing this thought: “when I grow up I want to be…”  As unusual of a wish as mine was, all these years later I have to laugh because it actually came true. Much to my teacher’s surprise at the time, I had said I wanted to grow up to be a pig farmer! 

I suppose it wouldn’t have been so farfetched if I lived in a rural area instead of a suburb of St. Paul, Minnesota.  Yes, I was a city girl and there were no pig farms for miles.  However, I had access to country life on my uncle and aunt’s farm 50 miles away and I was enthralled with their pig farm. As a fifth grader I thought everything about the farm looked like fun, and who wouldn’t love to take care of those cute little piglets?

Years after that story was written and forgotten about, I met my husband-to-be at college.  He happened to be a farmer with beef cattle, row crops, and of course pigs.  The story of that young fifth grader had come true, even though all the fun things I remembered about the pig farm as a kid weren’t exactly how it was in real life. It was hard work. In the early years of our pig farm we had a herd of sows (mother pigs.) When the sows farrowed they would be in an individual birthing pen inside a barn where they would stay for about four weeks until the piglets were weaned. Then the sows would go back outside to live in pens in small lots with a portable hog shelter. On a nice, dry, 70’ day the sows were pretty comfortable but you know those days are few in the upper Midwest. We had to work hard to keep them cool during the hot summer months by running water holes and sprinklers. The winters were brutal because it never seemed like you could keep enough straw (bedding) in the shelter to keep them warm. And, the worst conditions were in the spring when the mud was up to two feet deep. We raised the pigs (offspring from the sows) until they were ready for market. They were fed outside with shelters or in hoop barns so they were also subjected to weather extremes.

It was a struggle to keep our animals comfortable and we weren’t happy with the conditions our pigs were living in.  So, in 2006 we sold our sows and became part owner of a new, state of the art, sow unit which is managed by a veterinary clinic. We built a brand new modern pig barn in which to feed our pigs we get from the sow unit.  Four times each year we get 1400 12-pound piglets and feed them for 20-22 weeks until they are ready for market at 275 pounds. The pigs are divided between 12 large pens in each side of the barn and stay with the same group until they’re sold. They have ample room to move around and play and have a constant supply of fresh air, fresh water, and feed (appropriate for their age and weight) which is formulated by a swine nutritionist.  The entire floor in the barn is slatted concrete so all the animal waste falls through to an eight foot deep pit below. This means the animal are always clean and dry. The barn has computerized ventilation which automatically runs several large fans, a large curtain on the south side, louvers in the ceiling, sprinklers in the summer, and heaters in the winter. Some people question why we put pigs inside barns and wonder what goes on in there. I am SO glad that we are able to provide comfortable, climate controlled shelter for our pigs (because remember what it was like for the pigs on our farm in the old days?). Animal care is our top priority and it helps ensure high quality and safe pork for my family and yours. If you ever want to see for yourself what it’s like inside a pig barn there are several videos at www.video.pork.org. There are nine videos of my farm available there.

Our pig farm was like many others in the early 1980’s, but today nearly all pigs raised in the U.S. are raised in modern barns like the one we built.  I’m extremely proud of our industry for having the commitment to improve animal welfare. I’m also proud of other improvements the industry has made including the following:

1. Since pig waste is held under the buildings in deep pits the odor is reduced and the value of the manure is increased.  The manure is a valuable asset because it is an organic and natural fertilizer and replaces the need for petroleum based fertilizer. The liquid manure is incorporated into the topsoil each Fall at a rate based on soil need and the actual fertilizer contents of the manure.
2. Sustainability:  To produce a pound of pork, today’s farmers are using 78% less land, 41% less water, with a carbon footprint that’s 35% compared to 50 years ago.
3. The National Pork Board has created programs such as PQAplus (Pork Quality Assurance PLUS) which is training that each pork producer must complete. Packers (slaughter facilities) require farmer certification before pigs can be delivered to their facilities.
4. By following best care practices, keeping animals indoors, and having a veterinary/client relationship to ensure animal health, we provide the safest pork to consumers in history.

 Here are some PORK facts in honor of National Pork Month:

1. Pork is an excellent source of thiamin, niacin, riboflavin, vitamin B, and protein. It is also a good source of zinc and potassium.
2. Pork tenderloin is as lean as skinless chicken breast.
3. Versatility is a great attribute for pork.  It works well with any flavor, so it fits with most cuisines.
4. Cuts of pork that come from the loin, such as chops and loin roast, are the leanest cuts of pork available. LOIN = LEAN
5. The USDA recently reduced the recommended internal cooking temperature for pork to 145’, followed by a 3 minute rest.  Grill it like a steak - slightly pink is OK!  (Ground pork, like ground beef, should still be cooked to an internal temperature of 165’.)
6. For more pork information and recipes visit www.porkbeinspired.com.
7. For more information about life on a pig farm, follow these bloggers:
1. Wanda Patsche at www.mnfarmliving.com
2. Chris Chinn at http://chrischinn.wordpress.com/

*****
I love that Peggy's dream to be a pig farmer came true, and really appreciate her explanation of how their pig barn works. Quality care of the animal really is a priority for all in agriculture.

Of course, this wouldn't be On My Plate without a recipe, and we are fortunate that Peggy also shared a recipe for BBQ Pork Meatballs. I prepared them with a mix of ground pork and spicy Jimmy Dean sausage. The fresh parsley was my addition to the recipe as I take advantage of the last days of my herb garden before winter weather takes it away, and I used plain chili powder, but might consider Ancho chile powder for more kick. The rich, smoky sauce is quite sweet and Hubs would have liked it to have more bite or tang, but I liked its contrast with the slight heat of the meatballs (due to the spicy sausage). These are a perfect appetizer meatball for all the holiday parties this winter.

BBQ Pork Meatballs

(adapted from Farm Credit Cook book, Kathy Niedermyer, Omaha NE)

1  (12 ounce) can evaporated milk

1 1/2 pounds pork sausage (I used SPICY Jimmy Dean.)

1/2 pounds ground pork or ground beef (I used ground pork.)

2 cups oatmeal

2 eggs

1/2 teaspoon garlic powder

2 teaspoons salt

1 teaspoon pepper

2 teaspoons chile powder

3-4 tablespoons fresh parsley, chopped (optional)

Preheat oven to 350F.
Combine all ingredients and form into walnut-sized balls. 
Place in a single layer on a baking sheet.

BBQ Sauce

2 cups ketchup (I used the homemade from my garden tomatoes.)

2 tablespoons liquid smoke

2 cups brown sugar (Next time, I might reduce this slightly, but it only because Hubs likes things a little less sweet.)

1 teaspoon garlic powder

1/2 cup chopped onion

Combine in a saucepan. 
Simmer on low heat until sugar is dissolved, stirring frequently.

Pour sauce over meatballs and bake for 1 hour.
OR 
Bake meatballs without sauce for 30 minutes. Drain any excess fat and place in a crockpot. Cover with sauce and cook on low for 3 hours.
OR
(this is the method I used) Bake meatballs for 30 minutes on baking sheets. Meanwhile, simmering sauce for about 20 minutes to dissolve sugar and soften the onions. Transfer baked meatballs to a shallow cast iron pan and pour sauce over the top. Cover with lid or foil and bake an additional 20-30 minutes until sauce thickens and coats all meatballs and pork is cooked through.

***Peggy's Note***These go over great at potluck gatherings.  The sauce is THE best part, so don’t be tempted to use BBQ sauce from the store!

Sausage Fest

There is a sausage fest going on at my house. The wieners now outnumber the humans. Wiener dogs, that is.

After Sissy passed away in December, our house was very quiet. Ace, our remaining dachshund, stopped eating, reverted to some poor bathroom habits, and clung to me when I was home. Sissy's lively personality had been our spark. We were lonely and grieving.

In January, I decided that it might help Ace to find another companion and contacted an area rescue organization, Dakota Dachshund Rescue. I perused the (unfortunately) long list of pups available for adoption and sent a rambling email that described Ace's more stoic personality and the habits of our lifestyle. The reply came quickly with a request that I complete the adoption application and asking if my Hubs and I could attend the monthly Meet and Greet to get to know some of the adoptable dachshunds.

Dakota Dachshund Rescue is a private, all volunteer, non-profit organization. The very small group of volunteers really love wiener dogs. They work together to rescue abandoned, abused, and unwanted dachshunds, including those that need rehoming because their owners just can't keep them anymore.

Without a facility to house the dogs, all dachshunds with Dakota Dachshund Rescue are in foster homes. Once monthly, the organization hosts a Meet and Greet at an area pet store to ease potential adoptions. With our references checked and adoption application approved, Hubs, Ace and I set off to meet some loveable doxies.

Tabby and Jenn seemed to know we were the ones before we were even really in the door. Jenn curled up in Hubs' arms and fell asleep, and Tabby yipped at me every time I walked away to look at another dog. Ace, meanwhile, took it all in stride and lounged at Hubs' feet inside a pen at the back of the store. The mother and daughter doxies had never been apart, and it was required that they be adopted together. It looked like we were going to be a three dog family.

A few personal issues put off the official adoption for a few weeks, and during that time, I think that I drove the Rescue volunteers crazy with my never ending emails. The girls already had me wrapped around their little paws as I purchased new kennels, harnesses, and food dishes to be ready for their arrival. Everyone was anxious for the girls to come home.

The day that I picked up the girls, Jenn jumped into my lap and kissed me incessantly. Their foster mother and I hugged and teared up as I prepared to leave. (My hat goes off to those volunteers. They open their homes and hearts to the pups with the hope that they will one day have to let them go, even if it aches to do so.) In the car during the drive home, Tabby nervously let me know that she needed a pit stop and after a brisk walk on the leashes, curled up in the carrier and went to sleep with her tiny daughter. I cried again.

Arriving home, I had arranged for Ace and Hubs to meet us in the backyard. When I opened the gate and let the girls run in, Ace danced around them with joy. All three pups explored the backyard and sniffed for squirrels together. Just moments later inside the house, all found their spots to settle in and cuddle with Hubs in his chair and watch a little football.

Jenn, age 2; Ace, age 11; Tabby, age 4

The girls have now been with us just shy of two weeks and it is as if they have always been here. Their smart, inquisitive minds learned the ins and outs of the puppy door immediately. Tabby isn't thrilled with Ace's love of playing ball, but has learned that boys will always be boys. Jenn took a few days to really begin eating and even now the little cuddle bug would prefer to be held instead of have a treat, but has no problem letting us know that dinner smells good and she would like a bite. Ace has shared his home, his bed, his toys, his food, and his heart with both girls. Every morning begins with a sweet round of kisses and butt sniffs among the pups. When I try to work from the sofa with my laptop, it is necessary for me to make room for everyone. It is, indeed, a sausage fest.

How do you celebrate the adoption of 2 beautiful, dappled dachshunds? I think Sausage Burgers topped with Garlic Spinach seem appropriate. Three smaller, slider-sized burgers lined up on a plate just like our three bugs in a rug. All sausage is already seasoned, and you may be happy leaving it as is, but I jazzed ours up a little with some additional herbs. The slight sweetness of the Tomato Basil Jam canned from my garden tomatoes really paired will with these burgers, but your favorite ketchup would work, too. The sauteed spinach topping the burgers is a homey and comforting way to add a few more greens to your diet. Tabby and Jenn would agree that Sausage Burgers topped with Garlic Spinach are the perfect sausage fest for coming to their forever home.

Sausage Burgers topped with Garlic Spinach

(adapted from Food and Wine)

1 pound mild Italian sausages, casings removed

1 egg

1/4 cup dried bread crumbs

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

2 teaspoons fennel seeds, toasted and crushed

2 tablespoons olive oil

4 cups baby spinach

2 cloves garlic, minced

kosher salt

fresh ground black pepper

6 slices provolone cheese

6 small hard rolls or ciabatta rolls, split and toasted

Combine sausage, egg, bread crumbs, oregano, garlic powder, basil, and fennel seeds in a large bowl.
Form sausage mixture into 6 patties.
Heat 2 tablespoons of olive oil in a skillet over medium heat. 
Add the garlic and saute until fragrant.
Add the spinach, season with salt and pepper, and stir just until coated.
Cook briefly until wilted.
Meanwhile, heat a grill pan to moderate heat.
Grill burgers until browned on bottom, about 5 minutes.
Flip burgers, and heat until cooked through, about 5 more minutes.
Top each burger with a slice of cheese to melt.
Serve on hard rolls spread with your favorite tomato jam or ketchup and topped with wilted garlic spinach. (Makes 6 burgers.)

What Is It?

Bountiful Baskets have made their way to our area. Yesterday was the first delivery of the fruit and vegetable co-op. Due to a hectic schedule this month, I didn't participate, but did follow along with the group's Facebook page and know several people who received the boxes of fresh, healthy produce.

All seemed please with the quality and variety of the goods, but a question echoed for a couple items.

"What is it?"

One of the images I saw appeared to be red kale, and while I have only cooked with curly kale, I have found it to be very delicious. Kale has taken the food world by storm in recent years. Bloggers have shared countless recipes, and I heard that every notable restaurant in NewYork City has included this nutritious, leafy green in their menus. Kale has come a long way from just being a hearty garnish on the plate beside your steak.

Kale chips have been a popular snack for some time. Tossed with olive oil, garlic, salt and pepper, the leaves of the kale are roasted to a crisp and replace high fat potato chips as a snack. We have served the sturdier chips with dip and crumbled some as a salty seasoning over popcorn.

The other night, I adapted a Cooking Light recipe to include kale. I made Sausage and White Bean Soup with Kale using spicy chorizo sausage, but more mild kielbasa or even crumbled Italian or breakfast sausage would work. Chose a meat with seasonings that appeal to you, as it is what flavors the broth with the beans and greens. The soup comes together quickly and makes a simple, healthy weeknight supper paired with dinner rolls or a crusty multi-grain bread.

Sausage and White Bean Soup with Kale

(adapted from Cooking Light)

2-4 ounces Spanish chorizo or kielbasa sausage, sliced (alternatively, Italian or breakfast sausage, crumbled)

1 tablespoon olive oil (optional)

1 cup onion, chopped

3 cloves garlic, minced

4 cups chicken stock

2 cans white beans (Cannellini, Northern, butter beans, or a combination of your choice), rinsed and drained

4 cups kale, chopped (remove the leaves from the tougher stems)

freshly ground black pepper

kosher salt

Heat a large soup pot over medium heat.
Add sausage to the pan and saute until starting to brown and cooked through.
Add olive oil, if needed, and the onion and garlic; cook until tender.
Add the broth to the pan.
Add the rinsed and drained beans to the soup and bring to a simmer.
Stir in kale; simmer a few more minutes until greens are tender.
Season with salt and pepper, to taste. (Serves 4.)

South Dakota Magazine

So...in case you didn't know, I have been contributing semimonthly at South Dakota Magazine for almost a year. However, in poor blogger form, I have neglected the updates here On My Plate.

Let's do a quick catch-up with a rundown of my columns from last summer and so far this fall...

In June, we had The War for the Strawberries with Ace and I trying in vain to protect my precious berries from the squirrels. We did manage to save enough for Strawberry Mousse.

I also waxed poetically about the beautiful corn crops that later were destroyed by the drought. Thankfully, there was still some sweet corn for Fresh Corn and Radish Salad.

July brought my dilemma regarding what to take to the Antiques Roadshow and a Strawberry Rhubarb Upside-Down Cake.

Later, I cried for cucumbers to be made into Refrigerator Pickles...which led to a friend gifting me with more cucumbers than I knew what to do with in August. I now have refrigerator pickles as well as several other versions canned on my food storage shelves.

Zucchini was loud and proud in August with a rich and creamy Zucchini Alfredo

...AND sweet and delicious Zucchini Oatmeal Sandwich Cookies making the pages of the South Dakota Magazine website.

I whined about the difficulty of finding some ingredients here on the prairie and shared the recipe for the ever spicy Andouille Sausage and Shrimp Skewers in September.

Maintaining that level of heat with the kick of my Basic Salsa for Canning was easy.

I admitted to not really loving crock pot cooking, but making a concession for Chipotle Pork earlier this month. 

And, just this past week, I started looking ahead to the holidays and meal planning with Green Beans in Mushroom Sauce.




There you have it...a round-up of what I have been sharing through South Dakota Magazine. Hopefully, I can be a bit more faithful with updates in the future.

Mother's Little Helper

School has started and moms (and dads) are scrambling to put a meal on the table for kids famished from a full day of learning and sports practices. Dinner needs to be relatively healthy, hearty, and quick. However, nobody has to reach for the Hamburger Helper.

Pasta with Sausage and White Beans is the kind of filling, tummy-pleasing dish that helps moms win at dinner. It comes together easily and blends simple flavors in a delicious way that will make kids reach for seconds. Tossing a quick salad and heating some garlic bread to serve with the pasta makes a complete meal. My mother would have probably skipped the salad and offered corn or green beans on the side and kept it even more simple with plain bread and butter. Do what works for your family; just let Pasta with Sausage and White Beans help get dinner on your kids' plates.

Pasta with Sausage and White Beans

(adapted from Gourmet)

2 tablespoons olive oil

1/2 pound sweet Italian sausage, casings removed

1/2 cup onions, chopped

2 cloves garlic, minced

1/8 teaspoon hot pepper flakes

1 (14-ounce) can diced tomatoes

1 (15-ounce) can white beans, drained and rinsed

2 cups chicken broth

1 pound small pasta, shape of your choosing

1/4 cup flat-leaf parsley, chopped

1/4 cup basil, chopped

1/4 cup Parmesan Cheese, finely grated

Heat oil in a large, heavy skillet.
Cook sausage, stirring to break up into large pieces, until browned.
Add onions, garlic, and red pepper flakes and cook, stirring occasionally until onion is translucent.
Stir in tomatoes, beans, and broth.
Simmer uncovered, stirring occasionally, until slightly thickened and reduced by half, about 15-20 minutes.
Meanwhile, cook pasta according to package directions. Drain.
Toss pasta with sausage mixture, parsley, basil, and cheese until well combined.
Season with salt and pepper, if needed.
Serve with additional grated cheese, if desired. (Serves 4)

Pole Position

The Daytona 500 is this Sunday. Hubs is a longtime NASCAR fan, and if he were going to be home, the vroom, vroom of race cars would be filling our living room. However, he is out of town. This frees me to think about another kind of pole position. My pole-enta position. (sorry. bad pun)

I have mentioned before that I am pretty smitten with polenta. The creamy, rich goodness appeals to every happy cell of my body. When I saw a simple Sausage and Mushroom Ragu recipe served over polenta, I raced to try it. It was a scrumptious finish.

If your position prefers pasta to polenta, do please still try the sauce. The Italian sausage flavors the tomatoes as they simmer together into an easily gratifying sauce. It feels homemade without a ton of homemade work. That kind of meal always takes the checkered flag for me.

Sausage and Mushroom Ragu with Polenta

(adapted from Cooking Light)

1 1/2 tablespoons olive oil, divided

8 ounces Italian sausage (I like the kick of the spicy versions.)

1/2 cup chopped onion

1 pound cremini mushrooms, sliced

3 cloves garlic, minced

1/4 teaspoon kosher salt

1 (14.5-ounce) can diced tomatoes, undrained (I prefer the petite diced version.)

2 1/2 cups chicken stock

1 1/2 cups water

1 cup uncooked polenta

4 ounces cream cheese

1 tablespoon butter

Heat 1 1/2 teaspoons oil in a skillet over medium heat.
Remove sausage from casings and add to pan; saute until browned, stirring to crumble.
Remove sausage from the pan.
Add 1 tablespoon oil to pan and swirl to coat.
Add onion, sauteing until golden.
Add mushrooms, cooking until softened.
Add garlic, saute briefly, until fragrant.
Return sausage to the pan with tomatoes.
Season with 1/8 teaspoon salt.
Reduce heat and simmer gently for 15 minutes. 
Meanwhile, bring broth and water to a boil in a medium saucepan.
Add polenta slowly, whisking well to avoid lumps.
Reduce heat and simmer 20 minutes or until thick, stirring occasionally.
Stir in remaining 1/8 teaspoon salt, cheese, and butter.
Serve with sausage mixture. (4 servings)

Fridge Friday: Episode 22

It is the eve of New Year's Eve. The end of 2011. This has been a roller coaster of a year...actually the past couple of years..., and I am looking forward to ringing in the new year with a nice, quiet evening at home. 

That means, I will cook. It also means I need to look inside the fridge. Why not resurrect Fridge Friday and bring you along?

See that package of ground pork on the left of the bottom shelf? It will work perfectly to make Sweet and Sour Pork Sliders. I recently added Easy Chinese: San Francisco to my DVR rotation, and these sliders caught my attention. I think a sweet, but slightly spiced little sandwich is suited perfectly to any New Year's Eve celebration (quiet, or not).

It will be easy to slide into 2012 with Sweet and Sour Pork Sliders On My Plate. Happy New Year!

Sweet and Sour Pork Sliders

(adapted from Easy Chinese: San Francisco)

MEATBALLS:
1 pound lean ground pork
1 pound Jimmy Dean sausage
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

2 heaping teaspoons cornstarch

2 teaspoons sesame oil

4 cloves garlic, finely minced

2 eggs, lightly beaten

2 green onions, chopped

pinch of salt

freshly ground black pepper

1/4 -1/2 cup Panko bread crumbs

Peanut Oil

SAUCE:

1 cup hoisin sauce

3 tablespoons honey

1 tablespoon peeled and grated fresh ginger

1/2 cup pineapple juice

1 teaspoon chili oil

SLIDERS:

32 Hawaiian-style sweet rolls

shredded romaine lettuce

cucumber slices

cherry tomatoes, halved

In a large bowl, combine all ingredients except peanut oil.
Divide the mixture into 16 portions and form 16 (slightly larger than golf-ball-sized) meatballs.
Set aside in the refrigerator to chill and firm slightly.
Preheat oven to 350F.
Heat enough oil for frying (about 1/4-inch, or so) in a large wok, skillet, or braising pan over medium-high heat.
Fry the meatballs (in batches, if necessary) until golden brown in the hot oil. (Just sear to seal in juices; the meatballs will finish cooking in the oven.)
When browned, transfer meatballs with a slotted spoon to a rack placed over a baking sheet.
Place baking sheet of meatballs into the preheated oven to continue cooking through and heated to 165F.
Combine sauce ingredients in a large wok, skillet, or braising pan.
Bring to a simmer; add meatballs and toss to coat with sauce.
To assemble sliders, cut each meatball in half; split Hawaiian-style rolls; arrange shredded lettuce and cucumber slices on bottom of roll; add half of a meatball; top with remaining bun; spear half of a cherry tomato with wooden pick; and insert into slider to hold it together. (32 sliders)

Don't Give Your Wife a Vacuum Cleaner for her Birthday

Let's face it. In the married world, you show an interest in something and suddenly it becomes fair game for gift giving occasions. However, just because I like my rugs to be dog hair free, doesn't mean that I will be doing the squealing happy dance over unwrapping a vacuum cleaner on my birthday. Thankfully, my Hubs has (kinda) got this. There are times when appliances have been draped in paper and ribbon, but usually they were appliances that I specifically requested. I have over the years pointed out a beautiful Cuisinart food processor when wandering before Christmas and then found it under the tree, picked out my own Kitchenaid mixer as a birthday gift after months of agonizing about the color and other features, and been delightedly surprised by a waffle iron under the tree. Yes, I did say "delightedly surprised by a waffle iron under the tree." It was an awesome gift that totally did take me off guard.

We hadn't been married long and had a ritual of pancakes on most Sunday mornings. (It is sad that chores at the farm have long since killed this tradition.) Almost every time that we made pancakes together, I lamented that I missed waffles. I had grown up on waffles made in an ancient waffle iron with a cloth-wrapped electrical cord. I loved butter and syrup in every one of the little squares. I was gleeful of the crisp crust and tender center of the waffles. Pancakes were good, but they weren't waffles. With the gift of a waffle maker, I could make beautiful waffles.

The other day, I was flipping through recipes I had torn from magazines and rediscovered a Rachael Ray treat. Potato, Sausage, and Cheese Waffles are not the light, fluffy, crispy waffles of my childhood, but are a super hearty meal. I have made them a couple times, and I must stress that you need to use FLAVORFUL ingredients. I liked the results much better when I grated a sharp cheddar and used a garlicky, fennelly Italian sausage versus the time I threw them together with breakfast sausage and shredded cheddar from a bag. Both plates of waffles were good, but using superb ingredients that could stand well on their own did make a HUGE flavor difference.

Hubs was ambivalent about the Ketchup Maple Syrup, but I really liked the citrus-like bite that the tomato added to the sweet syrup. I thought it was a perfect balance to the potato waffles. (Don't you add ketchup to your hash browns?) But, if you are leery, just drizzle on your favorite maple syrup. Either way, Potato, Sausage, and Cheese Waffles are something that I would like on my birthday. (hint. hint.)

 

Potato, Sausage, and Cheese Waffles

(adapted from Every Day with Rachael Ray Magazine)

1 link FLAVORFUL Italian sausage, casing discarded ...or try some of Jimmy Dean's Spicy Sausage

1 baking potato, grated and excess water squeezed out

4 tablespoons butter

1 3/4 cups flour

1 tablespoon baking powder

1/2 cup shredded sharp cheddar cheese

1 tablespoon chopped flat-leaf parsley

1 1/4 teaspoons salt

1 1/4 teaspoons pepper

2 cups milk

2 large eggs, lightly beaten

In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork until crumbled.
Add the potato and butter, lower the heat and simmer until the butter is melted and potatoes are tender, about 5 minutes.
Remove from the heat and let cool, about 10 minutes. 
In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper.
Stir in the milk and eggs until smooth.
Stir in the sausage-potato mixture.
Using a waffle maker, cook the waffles according to the manufacturer’s directions. (Makes 8-10 waffles depending on waffle maker)

Ketchup Maple Syrup

1/2 cup ketchup

1/4 cup maple syrup

Whisk to combine ingredients.
Heat in microwave 20-30 seconds.
Serve warm over waffles.

What Do I Do With? ...part two

So...I made lemon curd that was absolutely sweet and tart and wonderfully...well, LEMON. Ha. :-) But after stirring 14 egg yolks into that mixture, I was left with 14 unmated egg whites in a bowl on the kitchen counter. Once again, I was facing the "what do I do with..." question, and once again, I crowdsourced for options. Omelets and Frittatas were the popular suggestions, and a Sausage, Spinach, and Egg White Frittata seemed like just the thing for a simple dinner that night. I paired it with toasted Asiago Bread (smeared with sweet, creamy butter) and a fresh fruit salad. Simple. Delicious. Filling. Possibly even slightly healthy. Awesome.

Sausage, Spinach and Egg White Frittata

1-2 tablespoons olive oil

1/2 cup onions, diced

1/4 cup red pepper, diced

1 cup of sliced sausage (I used a Lamb and Jalapeno ring sausage {about 1/4 of the ring, sliced into half moons}...you could use Polska Kielbasa, Chicken Sausages, Smoked Sausage, or whatever suits you.)

2 cups of baby spinach, chopped

14 egg whites, beaten (go ahead and adjust to use whole eggs, if you don't just have the egg white leftover from making lemon curd)

1/2-3/4 cup of shredded cheddar cheese

Preheat oven to 350.
Heat oil in a large, oven-proof skillet.
Add onions and peppers and saute until almost tender.
Add the sausage and heat through. (My lamb sausage was pre-cooked & contained cheese that I didn't want to ooze out. Using another type of sausage, you may want to brown it first and then add the onions and peppers.)
Stir in the spinach and cook until spinach is wilted.
Remove pan from heat and pour in the beaten egg whites.
Sprinkle cheese over the frittata.
Bake in oven for 15-20 minutes, until egg whites are set.
Allow to cook 5 minutes before serving. (Serves 4-6)

Soup of the Day

Today is snow and blowy outside, and I feel it begging for a pot of soup. Slow simmered, filling the whole house with heady aromas and the kitchen with warmth, soup is good for the soul. I love to wrap my hands around a mug of tomato soup as I dip my grilled cheese, crush corn chips into my chili soup, and slurp my noodle soups hungrily. Soup is good food.

I really love simple soups with ingredients usually on hand. They don't require real planning and seem to almost throw themselves into the pot to simmer. Sausage and Leek Soup is one of those simple soups. If you don't have leeks, sweet onion will work, but do try the leeks some time. The mild, garlicky flavor is amazing. Combined with the smokey kielbasa, and a few other vegetables, this soup really doesn't need much to become a comforting bowl of goodness. So simple. Sausage and Leek Soup is the soup to melt away the chill of the day. 

Sausage and Leek Soup

(adapted from Gourmet)

4 medium leeks, halved lengthwise and then chopped

1 large carrot, chopped

1 celery rib, chopped

1/2 cup butter

8 cups chicken broth

2 medium potatoes

5 tablespoons flour

1 cup sliced kielbasa

2 teaspoons fresh marjoram, chopped

fresh cracked pepper, to taste

Wash leeks in a large bowl of cold water, lift out and drain well in a colander.
Cook carrot and celery in 1/4 cup of the butter in a large, heavy pot, stirring occasionally, until softened.
Add the leeks and cook, stirring, until softened.
Add the broth and bring to a boil.
Reduce heat and simmer 15 minutes.
While stock simmers, peel potatoes and cube.
Melt remaining 1/4 cup butter in small heavy saucepan over low heat.
Add flour and whisk to form roux.
Remove from heat and add 2 cups of simmering broth, whisking vigorously.
Stir flour mixture into remaining broth and return to a simmer.
Add potatoes, kielbasa, and marjoram.
Simmer soup until potatoes are tender, about 10-15 minutes.
Season with pepper to taste. (Serves 6)

A Hit and A Miss

Today, I made my first pot of from-scratch baked beans. 

Reporting this accomplishment produced shock waves among some friends. They knew that I made baked beans. They knew that some family members are in love with my beans. But now my true secret is out. They are not from scratch. (I am sorry...but not really.) My usual creation always starts with a can of Bush's, adds onion, garlic, bacon, ground beef, brown sugar, molasses, dry mustard, and other seasonings along with a variety of pre-cooked beans. I love the calico look of combining butter beans, navy beans, black beans, and pintos all in the same pot...but they really aren't homemade baked beans. (Again, I am sorry...but not really. They ARE good.)

Not even knowing that I wanted real, homemade baked beans, I was intrigued by a recipe on Phoo-d's Blog for Bourbon Bacon Baked Beans. Real, homemade, from-scratch baked beans. The ingredients were collected, and today, I sauteed and simmered and simmered and simmered. The aroma of molasses and bacon wafted through the house during the 6 hours of cooking time. My stomach growled in anticipation of these slow-cooked, from-scratch baked beans. And, when they were finally ready, I was...slightly disappointed.

Don't misunderstand. The recipe is good. It just wasn't quite what I want in baked beans. I loved the smokiness that came from the bourbon and the coffee, but the combination of the pineapple and brown sugar was just too sweet for me. I also like more of a kick to my beans, and only a pinch of hot pepper flakes didn't make my taste buds sing. While I did create a perfectly serviceable pot of from-scratch baked beans, in the future, either this recipe will be tweaked or I will try something new. It wasn't a hit for me.

Anyway...after I had dropped all of the ingredients into the pot for the beans, I realized that I had focused so intently on the fact that I was finally making real baked beans that I didn't have anything planned to serve with them. Duh. Something told me that regardless of how the beans turned out, dinner would be a miss for the Hubs if it was only beans.

An informal poll on Twitter came away with suggestions for corn bread, ribs, and sausages. While I did defrost a couple racks of lamb ribs to be smoked at the farm tomorrow (and served up with the leftover baked beans), it was sausages that won the chance to appear on my plate beside the beans tonight, simply because they could be defrosted easily. However, just because the sausages were a second thought, didn't mean that they got second rate attention. I pulled a sure hit recipe from my files for my kielbasa.

Sausage Sandwiches with Sauteed Pepper and Onion Sauce are a blend of flavors that do make my taste buds sing. How can you go wrong with onions and pepper fried up in olive oil? Generally, I wouldn't have thought to pair red wine and kielbasa, but it works. Really. No disappointments. It isn't a miss with Sausage Sandwiches with Sauteed Pepper and Onion Sauce On My Plate.

Sausage Sandwiches with Sauteed Pepper and Onion Sauce

3 tablespoons olive oil

2 medium onions, sliced

3 bell peppers, cut into strips

1 teaspoon sugar

1/2 teaspoon paprika

1 pound kielbasa, cooked and cut in half lengthwise and cut crosswise into 6-inch long pieces

1 cup red wine

2/3 cups sliced black olives (kalamata are even better)

4 hoagie buns or other firm rolls, toasted

In a large skillet heat 2 tablespoons olive oil over med high heat. 
Add onions and sauteed until onions are soft. 
Stir in peppers and saute until peppers are lightly browned. 
Add sugar and paprika and stir to coat.
Transfer mixture to a plate but leave drippings in pan. 
Add remaining oil (1 tablespoon) to skillet.
Add sausage and heat until browned and heated through. 
Transfer sausage to plate with onions and peppers. 
Add wine to skillet and heat until reduced by half. 
Return sausage/pepper/onion mixture to skillet and stir in olives. 
Cook until heated through. 
Fill each toasted bun with sausages; top with onions and peppers; spoon juices over.
(Can also make open-faced and top with Provolone cheese and heat under broiler until bubbly and melted.) Serves 4