Inauthentic Paella

1 onion, diced

1-2 red bell pepper, diced

1 chorizo sausage, 8 oz

2 C uncooked rice

4 C broth or water with bouillon

1-2 zucchini, cut into thin rounds

12 oz of a meat (such as a kielbasa), cut into bite-sized pieces

4-6 C finely chopped kale

1 lemon

 In a fry pan sear and cook the meat.

 In a non stick fry pan with high sides saute the onion, pepper and chorizo together on medium.  Once the onion and peppers have softened add the rice and stir to cote the rice.  Then add the water and stir, this will be the last time you stir. Layer in order the zucchini, meat, and kale. Cover with the lid and cook on medium until the water is absorbed and the bottom starts to brown/lightly char.  Finish by squeezing the lemon juice over the paella and serve.

Stovetop Rice Pudding

1.5 C uncooked rice

water to cook rice. 

2 x 12 oz cans evaporated milk

1 C brown sugar (maybe a bit more)

~3 tbsp cinnamon

~1 tbsp nutmeg

~2 tbsp butter

~1 tbsp vanilla

 ~1 tsp salt

5 eggs (beaten)

 

     Cook the rice.

     In a saucepan (4 Qt) put the milk, sugar, cinnamon, nutmeg, butter, vanilla, and salt.  Heat on low heat to dissolve.  Add the cooked rice and heat on medium low heat while constantly stirring.  Once the mixture is steaming and has started to thicken up scoop a good amount into the eggs to temper the eggs, then add the eggs and keep stirring.  Once the mixture has thicken up and the eggs are cooked take off the heat.

     Spoon into bowls and refrigerate before serving. 

 

Stamppot

 1/4 small red cabbage (diced)

2-3 small russet potatoes (diced)

1 carrot  (peeled and diced)

1 hand full chopped kale

1 yellow onion (julienned)

 1 red bell pepper (julienned)

1 Italian sausage sliced into rounds

salt to taste 

butter to taste

garlic powder to taste (optional)

Boil the cabbage, potatoes, carrot, and kale together until the potatoes are soft.  Drain, add butter & salt, and mash.  While the first part is boiling thoroughly saute the sausage, onion, bell pepper, and garlic powder. Serve the sauteed sausage, onion and peppers on top of the mash.

Egg Salad/Deviled Eggs

 ~ 7 eggs (hard boiled)

mayo

black pepper

salt

dill weed

celery seed

smoked paprika

horseradish (optional)

Hard boil the eggs and remove the shells. If making deviled eggs, cut eggs in half, put the yokes in a mixing bowl, and set the egg white halves aside. If making egg salad, put both the whites and yokes in the mixing bowl. Add the other ingredients (if making deviled eggs, don't add the paprika) to taste, and with a big fork, mix well, chopping the eggs in the possess to the desired consistency. If egg salad, it is complete. If deviled eggs, spoon mix into the egg white halves and dust with the paprika.

Note for deviled eggs: the yoke mix may not fill all of the egg white halves; discard/eat a about two of the egg white halves that were damaged when removing the shells.

Corn Pudding/Corn Casserole

1 stick of butter (1/2 C)

1 16 oz can whole corn (drained)

1 16 oz can creamed corn

1 box corn muffin mix

2 eggs beaten

1 C sour cream

Melt the butter.  Add corn, muffin mix and eggs then mix.  Add sour cream and mix.  Bake in a 9x9 pan at 350 F for 45 minutes.