This week I would like to have you experience the wonderful tastes of Poland with two of my favorite Polish foods, Dill Pickle Soup and Stuffed Cabbage

There is a restaurant in Hamtramack Michigan calked 'The Polish Village".  They make a wonderful Dill Pickle Soup.  This recipe really comes close.  Enjoy.

Dill Pickle Soup

 Serves: Serves 6-8

Ingredients

• 5-1/2 cups chicken broth
• 1-3/4 pounds russet potatoes, peeled and quartered
• 2 cups chopped carrots (smaller dice)
• 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup water
• 2 cups dill pickle juice*
• 1-1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon table salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon cayenne pepper

Garnish (optional)

• sliced dill pickles
• fresh dill
• black pepper

Directions

• In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.
• In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.)
• Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
• *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

Stuffed Cabbage

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins  (optional)
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
For the filling:
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350 degrees F.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you have placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Enjoy.
The Old Guy

 (Photo credit: Wikipedia)

Tomato Soup and Grilled Cheese Sandwiches

What the heck kind of weather is this? Snow and cold one day, then 60 degrees the next, and then back to cold and more snow. It's making me crazy. Ah Michigan! If you don't like the weather, wait a few minutes and it will be sure to change.

One thing that does not change is my favorite lunch. I liked it as a kid, and I still love tomato soup and grilled cheese sandwiches. Try these updated recipes.

Easy Tomato Soup

2 cans(14-1/2 ounce each) Italian style diced tomatoes with basil, oregano and garlic, undrained

¼ cup butter

½ cup finely chopped onion

2 garlic cloves, minced

6 tablespoons flour

1 carton (48 ounce) chicken broth

Grated Parmesan cheese (if desired)

In a blender, process the tomatoes with juices until pureed; set aside. In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender. Add garlic; cook one minute longer. Remove from heat; stir in flour until smooth. Cook for one minute. Gradually whisk in chicken broth. Add pureed tomatoes and bring to a boil over medium heat, stirring occasionally. Reduce heat a simmer for 20-25 minutes to allow the flavors to get aquainted. If desired, sprinkle with Parmesan cheese. Serve hot.

Grilled Cheese and Pepperoni Sandwich

Layer a slice of Italian bread with one slice of Provolone cheese, 4 slices of pepperoni and 3 onion rings. Top with another slice of bread. Spread outside of sandwich with 1 teaspoon of garlic spread. Toast in a skillet over medium heat for 3-04 minutes per side.

Cut on a diagonal and “dunk” in the hot tomato soup. (At least that's the way I ate it)

For the kids, if the provolone may now taste good to their taste buds. Make the grilled cheese the way you always do. You might try spreading the outside of the bread with Miracle Whip instead of butter before grilling, for a slightly different taste.

Ham and Swiss Cheese Melt

Cut one 10-1/2 ounce French Bread Baguette in half without slicing through completely.  On the bottom half, arrange eight slices Swiss Cheese, eight thin sandwich pickle slices and four slices of deli ham. Top with additional eight slices of swigs cheese and sprinkle with 1/2 teaspoon sweet paprika.  Close sandwich; cut crosswise into four pieces and place on a baking sheet.  Bake at 350 degrees for 12-15 minutes or until cheese has melted.

Enjoy
The Old Guy

a slow cooker Oval Crock Pot (Photo credit: Wikipedia)

A Tale Of 3 Chilli's


"If you don't like Michigan weather, just wait a minute.  It will change".
My favorite season is fall.  I love the cooler weather, the smell of the newly fallen leaves, and the wonderful fall colors of the trees.  I also love the foods of fall.  The following Chili recipes will protect your tummy from the chilly weather.

 Kid Friendly Chili

1 pound lean ground beef
1 large onion, chopped
1 teaspoon salt
1 tablespoon chili powder
2 (1 pound cans) crushed tomatoes
1 pound can dark red kidney beans
1 pound can pork and beans

Cook ground beef and onions together until meat is no longer pink; drain.  Add remaining ingredients and bring to a boil.  Cover and reduce heat to a very slow simmer.  Let cook 45 minutes to blend flavors, stirring occasionally.
You can make this dish Vegetarian by omitting the ground beef and substitute 1-1/2 cups finely chopped carrots and 1-1/2 cups finely chopped celery.  Cook with the onions until onions are beginning to look translucent.  Then proceed as directed for the rest of the recipe. 

This slow cooker recipe is a great way to serve a crowd without last minute preparation

Texican Chili

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into 1/2 inch cubes
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced carrots
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper

In a large skillet, cook bacon until crisp.  Remove to paper towels to drain.  Brown beef in the drippings over medium heat; drain.  Transfer to a 5 quart slow cooker; add bacon and remaining ingredients.  Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.
Yield is 16-18 servings.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (use rubber gloves)
2 teaspoons dried oregano
1 teaspoon ground cumin
 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney beans or cannellini beans, rinsed and drained, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro or garnish if desired

Sprinkle chicken with salt and pepper.  In large skillet over medium heat, cook chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender.  Add garlic; cook 1 minute longer.
Transfer to a 3 quart slow cooker.  In a small bowl, mash 1 cup of beans, add 1/2 cup broth and stir until blended.  Add to the slow cooker with remaining beans and broth.  Cover and cook on low for 3-3-1/2 hours or until heated through.  Stir before serving and garnish with sour cream and chopped cilantro if desired.

Enjoy

The Old Guy

Cold Weather Warm Ups!

As the leaves begin to change, and you hear about "frost warnings" on the weather report, I start to think about making some soup.  Stuffed Pepper soup in one of my favorites.  The Cheddar Chowder is a great dinner soup and very filling.  Both of these soups will be sure to warm your bones.

Stuffed Pepper Soup

2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

In a Dutch oven (or large soup pot) cook beef over medium heat until no longer pink; drain.  Stir in remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
This recipes yields 2-1/2 quarts or 10 servings.
Serve with a hunk of French bread and a salad for a complete meal.  The soups tastes even better the next day.

Cheddar Chowder

2 cups diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
4 cups water
Place all ingredients in a large soup pot and bring to a boil, reduce heat and simmer for 10-12 minutes or until vegetables are tender..
While the vegetables are cooking, make the cheese sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham
Melt the butter in a saucepan and add flour to maker a paste.  Add the milk and stir, constantly over low heat until the mixture thickens.  Remove from the heat and add the cheddar cheese.  Stir until cheese is melted.  Add this cheese sauce to the cooked vegetables. (do not drain water from vegetables).  Add the ham and heat through.
A French Baguette and a salad will complete this meal.

Enjoy
The Old Guy

Chicken Chow Mein Soup

Ok.  I'll give in and post something healthy.  It tastes good too.

Enjoy
The Old Guy

CHICKEN CHOW MEIN SOUP




2 C. cubed cooked chicken

2 med. stalks of celery, sliced

1 c. sliced mushrooms

1 C. bean sprouts

1 C. shredded cabbage

1/4 C. shredded carrot

1/4 C. sliced green onion

2 3/4 Cups of water

1/4 c. dry sherry or water

3 TBS. low sodium soy sauce

4 oz. uncooked vermicelli, broken into thirds

1 can 14 1/2 oz. chicken broth

1 8 oz. can bamboo shoots drained



Heat all the ingredients. in a 3qt. sauce pan. over medium high heat.

Stir occasionally, reduce heat cover and simmer 15 minutes.



6 servings

200 cal.

4 gm. fat