Everyone has their favorite type of kitchen gadget in their kitchen. Here are few things I can’t live without.
Early in our marriage my husband and I took possession of our parents stainless steel hand cranked meat slicer. My husband occasionally would use the slicer to slice leftover holiday turkey breast into uniform slices. However, several years ago to better control the sodium level and use a variety of seasonings, I decided to roast my own boneless turkey breast and have my husband slice it for lunches,
Recently I was reading the February 2020 issue of Bon Appétit Magazine and saw a recipe for Pork Marbella in the “Home - Family Meal” column. This is Bon Appétit’s twist on Chicken Marbella from the Silver Palate Cookbook that was published in April 2007. Their chicken version cooks for 50-60 minutes whereas switching to pork tenderloin the cooking time is just 22-26 minutes. You can marinate the pork overnight, which I decided to do, but you don’t.
I’m slowly finishing up the various cuts of venison my husband’s friend shared with us. Recently I used the ground venison for chili. I did an internet search and found a recipe that used common pantry items. The recipe is from a a website called Fox Valley Foodie. It was an excellent recipe and quite tasty. The recipe needed to simmer for three hours, so this would be a do ahead meal.
The recipe called for two pounds of ground venison. Our friend must have included some type of ground fat in the venison (you could literally see it) straight venison would be too lean. Besides the venison, the recipe called for one 28 ounce can of diced tomatoes, 2-cans of chili beans, 1-15 ounce tomato sauce, 1-6 ounce can tomato paste, red onions, poblano peppers, garlic, Worcestershire sauce, beef broth and flour. Due to my oversight, I unintentionally misread the recipe and adjusted a few quantities and omitted some. For starters I purchased two cans of diced tomatoes, omitted the tomato sauce, used yellow onions not red, red kidney not chili beans, omitted the flour and used approximately 1-1/2 cups of beef broth. With these changes my 8 quart Dutch oven was filled to the brim!
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.