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Cooklander: To The Stove

10 Sunday Jan 2016

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12463728_10207121329865711_1320960011_nIn line with my Outlander obsession, I was so intrigued by and pleased to submit to the Cooklander cookbook, the brainchild of Debra McGill. One, because it involved the “fanmily” of Outlander; two, because sales from the cookbook goes to the three charities supported by Outlander royalty; and three, because I always have some treasured recipes I want to share with everyone.

Although all recipes submitted did not make it into the cookbook, I was fortunate enough to have both of my submissions published in Cooklander. As if that isn’t cool enough, I’m extremely pleased with the placement of them.

12449765_10207121342706032_1319593806_oMy Seafood Dressing is the first recipe under the Vegetables and Side Dishes section.

12449686_10207121336785884_1424637164_oWow, look at that! My Breast of Chicken with Sauce Champignon is right above a recipe submitted by showrunner Ron Moore, and his wife, costume designer Terry Dresbach. For an Outlander fanatic like me, that’s pretty wonderful.

To tie this in with Kelly Cain, author, there is a recipe in the cookbook that Liv from my New Adult Romance, Altered, makes – spinach enchiladas. The enchiladas’ recipe is from the creator and author of the Outlander series Herself, Diana Gabaldon. You will also find her mentioned in the acknowledgements of Altered.

A little more about the cookbook. Although not all recipes submitted were published, 550 were. That’s a bunch and these are recipes that are tried and true. These are family recipes (like my dressing) or simply recipes that have been made and enjoyed for years (like my chicken breast). Every continent is represented (except Antarctica) with almost 300 contributors.

If you want to purchase the cookbook, there are a limited amount available. Go to the website to find out more or to order, and remember, all proceeds go to charity.  Bloodwise is especially close to my heart since my dad has been living with leukemia for almost four years now. I’m copying the three charities supported from the Cooklander About page because they can do them more justice than I can:

  • Bloodwise – Formerly known as Leukemia & Lymphoma Research, is the UK’s biggest blood cancer charity. Working to beat, treat, cure and prevent blood cancers. Bloodwise researches, helps, campaigns, shares learning and raises money. Sam Heughan, who plays Jamie Fraser in Starz series Outlander, supports Bloodwise. See https://bloodwise.org.uk/ for more information or to make a direct donation to this organization.
  • NPH USA – supports Nuestros Pequeños Hermanos (Spanish for “our little Brothers & sister”) raising children and transforming the lives of more than 3,400 orphaned, abandoned & disadvantaged children, in 9 countries, by providing shelter, food, clothing, healthcare, and education, in a Christian family environment, based on unconditional acceptance, love, sharing, working and responsibility. Diana Gabaldon, author of the Outlander book series, supports NPH USA. See https://www.nphusa.org/ for more information or to make direct donation to this organization.
  • World Child Cancer – Their mission is to improve cancer diagnosis, treatment and care for children across the developing world. Caitriona Balfe, who plays Claire Beauchamp Randall Fraser on Starz Outlander, is the patron of World Child Cancer. See http://www.worldchildcancer.org/ for more information or to make a direct donation to the organization.

Liv’s Favorite Red Beans & Rice

01 Tuesday Sep 2015

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Liv loves her Creole food and Red Beans & Rice is a staple. Although it takes a couple of hours to cook, the prep time is minimal.

red bean and rice

Ingredients
1 lb dried red beans, rinsed and soaked overnight, drained
bacon grease
1 medium chopped yellow onion
4 stalks chopped celery
1 chopped green bell pepper
salt and pepper
pinch cayenne
2 bay leaves
2 teaspoons fresh thyme
1 pkg smoked Andouille sausage, sliced
2 smoked ham hocks
4 cloves chopped garlic
10 cups chicken stock
cooked rice (Liv prefers black rice)

Directions
In a large pot, heat the bacon grease over medium-high heat. Add the onions, celery and bell peppers to the pot. Season with salt, pepper, and cayenne stirring, until the vegetables are soft, about 3-4 minutes. Add the bay leaves, thyme, sausage, and ham hocks, to brown the sausage and ham hocks, about 3-4 minutes. Add the garlic and cook for another minute. Add the beans and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 minutes. Remove from the heat and remove the bay leaves. Serve over rice.

Liv’s Lasagna

30 Thursday Jul 2015

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This is a favorite of LIv’s family and friends.  She uses thinly sliced zucchini instead of lasagna noodles, but that’s a personal preference.

  • 1 lb ground meat (hamburger turkey) (you can exclude meat to make it vegetarian)
  • Appx 10 c spaghetti sauce (Liv makes her own sauce (see below)*, but you can use your favorite pre-made sauce)
  • 5 large zucchini, sliced thin (or 1 box lasagna noodles, al dente)
  • 4 c mozzarella plus 1 c separated
  • 3 eggs
  • 24 oz small curd cottage cheese
  • 3 TB fresh Italian flat leaf parsley, roughly chopped
  • salt & pepper
  • 5 oz Parmesan cheese, grated

Preheat the oven to 400 degrees.  Brown ground meat in a large skillet, add sauce and simmer covered.  Mix the 4 c mozzarella with the eggs, cottage cheese and parsley until well blended.  Salt and pepper to taste.

Assemble the lasagna by using a 13x9x2 lasagna pan and adding layers.  Start with a layer of the sauce, then a layer of zucchini (or noodles), then a layer of the cheese mixture.  Repeat this until near the top where the last two layers will be the zucchini then sauce on top.  Sprinkle with the Parmesan cheese and cover with foil.  Place in the oven and cook for 45 minutes.  Remove the foil and sprinkle the remaining cup of mozzarella cheese on top.  Place back in the over for about 10 minutes or until cheese is melted.  Remove from oven and let cool at least 20-30 minutes.  Cut into squares.

Liv’s Spaghetti Sauce

  • 1 pound mushrooms of choice, sliced
  • 2 large white or yellow onion, chopped
  • 2 large green bell pepper, chopped
  • 2 zucchini, shredded
  • 2 carrots, shredded
  • 8 cloves garlic, minced
  • olive oil
  • 4 TB tomato paste
  • 1 c dry red wine
  • 2 28-oz can whole tomatoes, crushed by hand
  • 6 14-oz cans tomato sauce
  • 3 TB fresh basil, chopped
  • 1 TB fresh oregano, chopped
  • Salt and pepper

Heat up large skillet and olive oil over medium high heat and saute mushrooms until brown.  Add onion and bell pepper and saute for about 3-4 minutes.  Add zucchini and carrots and cook an additional 3-4 minutes.  Add garlic and saute another minute.  Salt and pepper to taste.  Add tomato paste and cook another 2 minutes or so, stirring constantly.  Add wine to de-glaze skillet.  Add tomatoes and tomato sauce, then season again with salt and pepper to taste.  Cover and turn down low to simmer.  This can simmer as long as you’d like it to.  The longer, the better, just make sure to stir it once in awhile.  Add the basil and oregano.