Ninja Foodi : The Perfect Rice

I have pressure cook my rice before and really did not like the out come. The rice turned out sticky and mush. I decided to return to the stove Rice. Recently I was reading some Foodi post on Cooking Rice in the Ninja Foodi. Almost all the folks decided to return to the stove for the rice. This got me thinking; Maybe I should look at it a different way. Let's Try Steaming the rice. Not washing or soaking first just putting the rice in and steam only. No Pressure Cooking. Which mean you do not set the Vent knob to Seal.  Leave it in the Vent position.

The Ninja Foodi Perfect Rice

 1 cup Long grain Rice. I use jasmine. ( you do not have to wash the rice)
 1 cup chicken Stock low salt. ( you can also use Beef or Vegetable broths or Water)

Put into Ninja Foodi pot, stir.
Use the Pressure cooker top, set pressure knob to Vent.
 select steam function and set timer for 12 minutes.

The steam will build up and then escape through the black pressure knob. this is normal. it will slow down and the rice will still cook.  Note: the red valve will not pop up with this method.
When the Done light comes on, remove the lid and stir rice. Perfect rice.

*I added cooked peas to the dish.

New Potato Salad

This can be served warm or cold. Earlier this week I saw a show that was making potato salad for a group get together. That made me want to make some. Trying to use healthier items and make it more easier to eat, guilt free. I took a family favorite recipe and updated it.

New Potato Salad

24oz Baby Dutch Yellow Potatoes
3 hard boiled eggs
1/4 cup finely diced sweet onion
1/4 cup finely diced celery
2 Tablespoons sweet pickle relish
1 Tablespoon brown mustard
2 Tablespoon Dukes Mayo
2 teaspoon super fine sugar ( I use caster sugar) Caster sugar is a superfine sugar found in the sugar section, usually on the top shelf in a small clear bag. manufactured by India tree.
Salt and Pepper.


Cut potatoes in bite size pieces, leave the skins on. Put in large pans and cover with water. bring to a boil. boil for about  10 to 15 minutes or until fork tender. drain and set aside.

put 3 raw eggs in the saucepan, cover with water. Bring to a boil, boil for 2 minutes and then turn the heat  off, cover and let stand for 10 minutes.  After that time drain water and rinse in cool water, peel eggs and cut into pieces. I cut egg in half and then each  half in half again and then in quarters. set aside.

Mix together next 6 ingredients  in a large serving bowl  stir well. Add the eggs and potatoes. Salt and pepper to taste

You can serve this warm or cold.
copyright 2013 by "Auntie E Cookbook/M Dubros"

Black Bean Burgers

I have been trying to find other food to help trim my calories. Without going full vegetarian I wants to mix in the veggie meals during the week. Been trying different vegetarian burgers in the restaurants.  The best one I have found is a UNO. however a wonder waht the calorie counts is. Even with Vegetarian dish they can have a high calorie count.

While looking through a new cookbook, I saw a recipe for a Burger made with Black beans. Of course I did not have all the ingredients it called. So out came my thought process, how can I make a black bean burger with what is in my Cupboard.

Black Bean Burgers.

1 can Black beans
2 oz jalapeno  peppers
1/2 cup Panko Crumb
2 tablespoon Olive oil
1 teaspoon minced garlic
1/2  teaspoon Chili powder
1/4 teaspoon ground oregano
dash salt
1 large egg white.

Drain and rinse black beans.  set aside 1/2 cup and mash  with fork the remaining.
Add the the next seven ingredients and mix with fork.
Beat egg white and add to the bean mixture.

divide into four patties and cook on medium high heat. 3 minutes per side.

Serve with guacamole, or top with MontereyJack cheese

copyright 2013 by "Auntie E Cookbook/M Dubros"

Lima beans- Southern Style

Our March is coming in with a furry. Isn't that the way it usually entered. For some reason I got the craving for Lima beans. Looking in the Cupboard I had Dried Limas. So that meant time to make them. This recipe is a very easy one.

What you will need:
 1 Smoked Ham hock ( you can find these in the meat department with the pork items)
 A package of Dried Lima Beans
 4 quarts water( divided)
 Smoked house Pepper
 Smoked Sea Salt
Shallot thyme finishing butter

In a large stock pot add package of Dried beans and 2 quart Hot water. Bring to a rapid boil and boil for 3 minutes. remove from heat and let stand covered for 1 hour.

Drain beans and rinse well. Rinse stock pot and add 2 quarts of hot water, Ham hock and beans. add in 1 teaspoon smoked pepper and 1/2 teaspoon smoked Sea salt. bring to a boil and simmer for 2 1/2 hours or until Lima beans are soft.
 Remove Ham hock and cut up, discarding the fat. remove 1/2 the water in stock pot. Salt the pepper meat add to the beans. chopped about 1/4 cup white onion.  return to heat continue to simmer for 30 minutes. Ladle beans into serving dish, Add some Shallot thyme finishing butter( you can find this in the diary section) serve warm.

Coffee Time-Creamed Potatoes

Well I will have to tell you.. My coffee choice has changed. For years Folgers Black Silk has been my coffee of choice. Now it is Jacobs. Somehow Folgers has changed their formula, or maybe it is my taste buds. However My husband has said the same thing. so I do not think it is my Taste buds.

Jacobs is a German coffee. With coffee prices increasing here, the cost is about the same as imports.
So as I have my Jacobs roast with caramel and buckwheat honey, top with a little half n half, I will share a recipe.

Over the weekend I grabbed a old cook book from the 1800's. One in my library, from generations gone by. Did not change this one a bit. Thought I would just stay true to the recipe. Sometimes the taste of old brings back fond memories. This one did just that, my Mother used to make it. So easy to make and so delicious.

Creamed Potatoes( Circa 1800's)
Prep time about 75 minutes
cook time about 45 minutes

you will need:
4 medium potatoes, cleaned and peeled.
1 teaspoon salt
1/4 cups all purpose flour
1/3 cup cold butter
3 tablespoon finely chopped Yellow onion
2 cups Heavy Cream

Preparing the Potatoes:
using a madoline slice the potatoes into 1/8 slices
Place in a bath of salted water for 1 hour.( I use about 1 tablespoon of kosher salt per 1 quart of water)

Preparing to bake:
Butter a 2quart casserole dish.
turn oven on perheat to 350 F.
Mix flour and salt together set aside.
Cut butter into small pieces-set aside

Layering ingredients:
Drain potatoes well, pat dry.
First layer.... 1/4 Sliced Potatoes on bottom of prepared casserole dish. top with 1/4 of the flour mix and 1/4 of the onion and 1/4 of the butter.
Continue this layering three times. Making four layers.
Now pour heavy cream over the Final layer.

Baking Time:
Cover with foil( or casserole ovenproof top. and bake at 350F for 45 minutes
Uncover and continue to bake for 15 minute or until top is lightly browned.

Make 6-8 servings.

Roasting Root Vegetables

Roasting Root Vegetables can be a great way to get your family to try Fall vegetables. I attended a class on cooking root vegetables last Sunday. I like to roast vegetables from time to time. One thing I learned is that they taste their best after the first cold night temps. That is because the cold forces the sugar out of the vegetable. Therefore they are harvested in the fall months.

The Instructor roasted beets. I never had them that way. Not really a beet eater either. My Mother liked to Pickles them, but I just didn't care for them. So, while at the class I tried the Roasted Beets and to my surprise I like them.

So I thought I would post the technique of roasting Beets.

First off, Beet stain everything! so use disposable gloves when peels them. peel them over a trash can or use a metal bowl. Do not use a cutting board to chop them. Unless you have, like me, a Red cutting board.
After peeling the outer skin. Place a piece for aluminum foil on a cookie sheet . Cut the beets into small chunks on top the the foil.(use the foil as your cutting board).
Now cut 2 more pieces of foil and place the cut beets in the foil on top off the 2 layers. what you are doing is making a roasting pan out of the foil. As I stated before you want to keep from touching the beets due to the dye. Add about 2 tablespoons of olive oil and salt and pepper to the beets and toss them with your still gloved hands.
remove your gloves and dispose them.

Now preheat oven to 425F. Place the foil pouch on the middle rack and roast for about 45 minutes.

Shiitake Mushroom Sauce

Stiitake Mushrooms in White Grape Sauce
8 oz of Shittake Mushrooms
2 tablespoon olive oil butter ( I used Fleishmann's)
1/4 cup finely chopped sweet onion
1/4 cup White Grape Juice (used Welches)
1/2 cup heavy whipping Cream
1/4 teaspoon crushed dried Tarragon Leaves
1/8 teaspoon Sea Salt
1/8 teaspoon Ground pepper


Brush and rub dirt off mushrooms, do not rinse with water, that will make them tough.
Melt olive oil butter in small sauce pan on Medium heat. Add onions and saute for about 3 minutes (stirring occasionally).
Add Mushrooms and cook until onions are tender and transparent, about 2 minutes, (stirring occasionally).
Stir in Juice, cream, tarragon, salt and pepper. Bring to a boil.
boil Until sauce is reduced to about 1/2 cup, this will take about 3 to 4 minutes, stir occasionally during this time.
Serve immediately.
copyright 2010 by"Auntie E's Cookbook/ M Dubros"

Artichoke Bake Canape

While living in Viahingen Germany. A friend of ours, Chairman of American Red Cross, made a canape bake my hubby loved. for years I have made it during the New Year celebration. this year I will make it, however it will be healthier.

Healthier Artichoke Baked Canape

1 can (14oz) Artichoke Hearts, drained and chopped.
1 cup olive oil mayo
1 cup shredded Parmesan cheese
1 teaspoon of Garlic powder

mix all ingredients together, put in a slightly greased 1 quart canape dish. bake at 350 degree Fahrenheit oven for 20 minutes. Serve warm with crackers. I put it on a chaffing dish to keep warm.

copyright 2010"AuntieE's CookBook/ M Dubros"

Bubbe's D's Latkes

I took the weekend off..Well kind of Not! Made Latkes. Debated about posting the recipe, family secret and all you know. But then I thought Why not. You all can not come to my home to try them and it is still Chanukah. You need to try them once during the eight days. so Here it is. Join us in the Latkes dance and don't forget to pick up the Applesauce.

You will need:
4 large Russet Potatoes
1/4 cup sweet onion (minced)
1 egg
1/8 teaspoon pepper
1/4 teaspoon Kosher Salt
1/4 teaspoon baking powder
2 tablespoon flour
1/4 freshly grated Nutmeg
Olive oil for frying

1. Grate the potatoes, put in a bowl lined with a kitchen towel.
2. Add the Minced onion, completely wrap in the towel. set aside.

Now, every now and then, go to the towel and give it a squeeze. this will release the water from the potatoes. discard that water. I do this for about 10 minutes, to make sure all the water is out and the mixture is some what dry. (this is the secret to great latkes).

3. unwrap the potatoes mixture add the remaining ingredients and mix well.
4. Coat the bottom of the large skillet with the Olive oil heat on medium high heat.
5. Once oil is heated, add about 2 tablespoon of Latkes mixture to oil, flatten and cook til browned on one side the flip over and continue to cook until browned.
6. place on paper towel to drain some oil.
7. Transfer to large platter
and finally the last step
8. serve with Applesauce.

copyright 2009"AuntieE'sCookbook/M Dubros"

Schwabischer Zwiebelkuchen

When I lived in Germany I really loved this time of year when the Zwiebelkuchen was made. An onion pie that is a seasonal dish. Usually during the New Wine Seasons; Early Spring and the Fall. Since Fall is my favorite time of the year,I think of it as a Fall Food. Having a piece with a glass of new wine is a joy.
My recipe id made to sever a large group of people. Therefore I make it in the 11x15 inch jelly roll pan. This is not a quick cook dish. The time from start to finish is about 2 hours. However it is worth it this time a year. After all it's a Seasonal dish.

Schwabischer Zwiebelkuchen

The Crust.
2 packages of yeast
10(oz) skim milk
1/8 teaspoon Sugar
2 Tablespoon Flour

• mix together and place in a warm place for 20 minutes.

The fillings:

Onion filling:
10 medium size onions.
10 oz Hickory smoked think sliced Bacon
1 Tablespoon Caraway Seeds.

• Slice the onions thin- I use a mandolin. You want the onion to be in thin rings.
• Place the onions in a large bowl add Caraway seed and toss.
  

• Dice the Raw Bacon.

In a large skillet placed on Medium high heat add the bacon cook for about 2 minutes.
Add the onion mixture on the top of bacon cook for about 2 minutes more. Then stir from bottom to top frequently until the onion are transparent in color. Set aside.

Quark filling:
16 oz of Quark (German style cheese)**
4 eggs
1/8 teaspoon white pepper

• Mix together and refrigerate

Line a middle placed oven rack with Foil and preheat to 435 degrees Fahrenheit(225 Celsius).

The Crust-- Continued:

3 cups flour
1/8 teaspoon salt

• sift together

• Cut in 4 Tablespoon Unsalted butter.
• Add the yeast mixture and mix. form a soft ball
• rolling out on floured surface to 11x15 inch rectangle

Melt about 2 tablespoon of unsalted butter.

• brush 11x15 jelly roll pan bottom and side with half of the melted butter.

• Place the floured side dough in the prepared pan

• sprinkle some flour on the top and with small roller, roll out the go up the sides of the pan.( I use my double wood roller from my gadgets)
• Brush the whole dough with remaining butter.

Add the Onion filling and spread evenly.
Add the Quark filling on top and lightly spread evenly.

Place on the foiled lined oven rack and bake for 40 minutes.

• At the 20 minute point, shield the edges with the foil. Just pull the foil around the edges and cover to prevent crust from browning anymore.

• continue cooking until the top is lightly browned.

This will serve about 24 people. I like it warm.

** you can use Creme Fraiche in place of the Quark




copyright 2009"Auntie E's CookBook/M Dubros"

L'shanah Tovah Tikateivu

L'shanah Tovah Tikateivu is Jewish meaning " May you be inscribed for a new year". Tonight at sundown starts the New Year in the Jewish calender. It is the first day of Tishri.

tonight our menu will be:
Round Raisin Challah
Sweet potato Tzimmes casserole
Sweet Buffalo Brisket
Apples and Honey

Everything sweet for a most sweet year.
I thought I would share a sweet recipe with you.

I picked Sweet Potato Tzimmes Casserole.

Ingredients:
5 medium sweet potatoes
1/2 teaspoon each of Nutmeg, Ginger and Cinnamon
1/3 cup of Honey
2 Tablespoons grated orange rind
2 apples,diced
8 pitted prunes, chopped.
3/4 cup pineapple chunks
2 medium carrots cut into thin slices (I use a mandolin)

1. bake sweet potatoes on a cookie sheet in a 400 degree Fahrenheit oven for one hour or until soft. Cool.
2. scoop out the inside of the sweet potatoes and put into mixing bowl. Add Spices
3. Add honey and lemon rind, mix well
4. fold in all fruit and carrots(I use a silicone spatula being careful not to mash to fruit)
5.Put mixture into a buttered 7-1/2 x 12 inch baking pan.
6. bake at 350 degrees oven for 30 minutes.

Serves 12 people.

Shana Tova!

German Potato Salad.

A request came from Lola over at Lola's Diner for this recipe. I Lived in Germany for 6 years and during that time took cooking classes and bought German cookbooks. So I will translated a couple recipes for you. there are two kinds of Potato salad in germany, Hot and cold. Here in America the cold one is the favorite. I tend to like the Hot one. so I will post them both.
The photo is from Recipes from a German Grandma it is link to the history of German Salad. Did you know the Potato leaves are poisonous? It took awhile to figure out one could eat the root.Click on the photo to find out more history.

Katoffelsalat 1.

3 pounds potatoes
1-1/4 cups soup stock(I use Knorr vegetable stock)
1 large onion
4-6 Strips bacon( I like the smoked kind)
1/3 cup salad oil(vegetable)
2 Tablespoon vinegar(use the apple-dark amber one)
salt and pepper

Wash and cook Potatoes, Not too done as they should still be firm. Peel and minced onion. cut bacon crosswise in 1/4 inch lengths. Fry until crisp. drin. Peel potatoes while still warm and slice 1/8 inch thick. Add bacon, minced onion,oil and vinegar and hot soup stock. Salt and pepper to taste. let marinate 1 hour. Serve Hot.

Katoffelsalat 2

3 pounds Potatoes
1-1/4 cups soup stock(I use Knorr vegetable)
1 large onion 1/3 cup vegetable salad oil. do not use Olive oil
2-1/2 Tablespoons vinegar( use the dark amber one)
1 bunch Parley, chopped fine
salt and pepper

Wash and cook potatoes(whole),not too done as they should be still firm.
Peel and mince onion. Peel potatoes while warm and cut into sliced about 1/8 inch thick. Pour hot soup stock over potatoes. let cool.
Whip vinegar and oil together and add to salad. add other ingredients, mis well Let stand at least 2 hours.( over night in refrigerator is best. Salt and Pepper to taste serve cold. Add Mayonnaise if desired