All Things Edible

“Slumgullian” Puffs

by Anna Hurst

1 lb. Ground Beef

Shallots

Carrots

Celery

Potatoes

Spices – Thyme, Sage, Salt, Pepper, Basil, Garlic Powder, Onion Powder

“Slumgullian” Stuffing:  Chop everything into very small pieces so it will cook thoroughly and quickly.  Brown ground beef until completely cooked, then add chopped shallots.  After shallots are about halfway cooked, add carrots.  When carrots are almost tender, add chopped potatoes and celery.  Stir very frequently, adding spices to taste, until potatoes are soft, then spoon into puffs (see below).

Anna’s spice usage:  Everything I do is simply by taste.  I shake the bottle of Garlic Powder over the pan until I think it’s about right.  When it gets to be closer to finishing time, I will taste it and see if I was right.  I always err on the side of caution and try to under-spice my food, because you can always add more, but it is really difficult to take out the spices that you’ve already put in.  For this particular recipe, I used about 2 tsp Thyme and Basil, roughly ¾ tsp Sage, about 1-2 tsp of Garlic Powder, about ¼ – ½ tsp Onion Powder, roughly ½ tsp Pepper, and a dash or two of Salt.  Really, though, it’s about what you like and don’t like, and how much you like garlic, pepper, etc.  Just do what feels right and taste your food as you’re preparing it (after the meat is cooked, anyway) and err on the side of caution and you will have a great meal!

Puffs:  Preheat Oven to 400◦

Place 1 cup water and 1 stick (8 Tbls) butter in medium saucepan and bring to rolling boil over high heat.  Gradually stir in 1 cup flour & ½ tsp salt, stirring constantly.  Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute.  Remove from heat.  Add 4 large eggs and beat until dough is smooth and glossy.

Drop by rounded teaspoonfuls onto baking sheets.  Bake puffs until puffed and golden brown, about 25 minutes.  Remove to wire racks to cool.

Cut off the top of each puff and set aside.  Remove soft center and discard (or use for something else).  Spoon 1 rounded teaspoonful of meat mixture into each puff.  Replace each top. Serve hot.

Chicken Stir-Fry with Peanut Butter & Cherry Sauce

By Anna Hurst

(I know, I know… The name needs work.) 

Ingredients: 

1-2 Boneless/Skinless Chicken Breasts

1 small pkg Frozen Cherries

 ½ – 1 C. Peanut Butter

2/3 C. Sauerkraut

Spices – Salt, Allspice, Nutmeg, Ginger, Pepper, Chinese 5-Spice

 Directions: 

*Sauté sauerkraut in olive oil (or butter – that’s what I used) in wok or large skillet over medium-low heat for 5 minutes (give or take) and set aside.

*Brown chicken breast (in different skillet) until no longer pink. Cut into smaller strips (bite-sized pieces) and add to wok with sauerkraut.
*Measure out ½ cup of the frozen cherries and chop. (I used a chopper and that made it quick & easy. You can also use a blender or a food processor, but make sure you don’t chop it into a puree.) Add to wok.
*Add peanut butter and the remainder of the cherries to a small saucepan. Let it sit on Low to Medium-Low heat to “melt” the peanut butter. Stir occasionally.

*Cut or chop up broccoli, zucchini, carrots, Water Chesnuts, Bamboo Shoots, and any other vegetables you’d like to have in your stir-fry and add them to the wok.

*Season with Nutmeg, Ginger, and Salt & Pepper.

*Set the wok back on Medium-Low heat and stir around until steamed. Add the *Peanut Butter Cherry sauce, small amounts at a time, and stir slowly.  (You don’t have to use all of the sauce.)

*Enjoy!

 If you’d like to play around with this recipe, please feel free to do so.  We’d love to hear about any successes or not-successes you have with it!  Feel free to email us your adventures with this strange, challenging, and fun blend of ingredients!

I know, I might have cheated a little this week and am not going to put my recipe on the website.  In fact, I am so enamored with Cook’n Magazine that I am directing YOU to check them out and take advantage of our great offer.

I will tel you that my recipe was the “Freezer Calzone” recipe from their inaugural issue on page 116 of the magazine.  So if you want to know this Mother Hubbard Challenge recipe, you will have to get the magazine.  Might I suggest clicking the link HERE and getting the AWESOME $80 cookbook creating/recipe storing/shopping list creating/nutrition facts calculating software for FREE!