Swedish Meatloaf with Caramelized Cabbage (Kalpudding)

I planned to make this Swedish dish after spending the afternoon at IKEA. 🙂 I knew that we could buy the lingonberry preserves for the topping during our shopping spree too.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I used a combination of ground pork and ground turkey instead of ground beef. Next time I would double the sauce- loved it. Sifton recommended serving it with boiled potatoes. We ate it with mashed new potatoes (my husband’s request) and roasted asparagus. It was such wonderful comfort food. Great.

Yield: 6 servings

For the Meatloaf:

  • 2 tablespoons unsalted butter
  • 1 head green cabbage, approximately 3 pounds, cored and shredded
  • 3 tablespoons molasses or golden syrup
  • coarse salt and freshly ground pepper, to taste
  • 1 pound ground turkey
  • 1/2 pound ground pork
  • 1 small yellow onion, peeled and chopped
  • 1 cup heavy cream
  • 4 tablespoons breadcrumbs
  • ⅓ cup chicken, turkey, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

For the Sauce:

  • ⅓ cup lingonberry preserves
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon unsalted butter
  • dash of Worcestershire sauce, or to taste
  1. Shred the cabbage in a food processor.
  2. Heat oven to 350, preferably on convection.
  3. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
  4. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream, breadcrumbs, salt and pepper. Mix again to combine.
  5. When the cabbage is done, add about a third of it to the meat mixture, and mix to combine.
  6. Grease an 8-inch-square or 8 x 10-inch baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly.
  7. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a parchment-lined baking sheet, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges.
  8. Allow it to sit for 10 minutes or so before serving.
  9. While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

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Thai-Style Stir-Fried Rice Noodles with Chicken & Bok Choy

I receive a LOT of baby bok choy in my CSA share. Every time my husband spots it, he requests his favorite Thai dish, Pad See Ew. I do have a favorite version that I typically prepare, but, by chance I received a new recipe (email 😉 ) for his special dish when I received my recent bounty of bok choy.

The goal of this recipe was to recreate a high-heat wok cooked dish on a stove top by altering the stir fry technique. By cooking the ingredients in batches and combining all of the ingredients just prior to serving, the high-heat char typical of this dish was achieved. This version was indeed the closest I’ve come to reproducing my husband’s favorite take out dish.

This recipe was adapted from Cook’s Illustrated. I used baby bok choy instead of broccolini, chicken thighs instead of breasts, Thai chiles instead of serrano, and fresh rice noodles. I reduced the oil and doubled the recipe as well. Great!

Yield: Serves 8

For the Chile-Vinegar:

  • 1/3 cup white vinegar
  • 2 Thai chiles or 1 serrano chile, stemmed and sliced into thin rings

For the Stir-Fry:

  • 5 boneless, skinless chicken thighs, trimmed and cut against grain into Âź-inch thick slices
  • 2 tsp baking soda
  • 24 oz fresh wide rice noodles (can substitute 16 oz 1/4-inch wide dried rice noodles)
  • 5-6 T vegetable oil (I used sunflower seed oil)
  • 1/2 cup oyster sauce
  • 3 T soy sauce
  • 4 T packed dark brown sugar
  • 2 T white vinegar
  • 2 tsp molasses
  • 2 tsp fish sauce
  • 8 garlic cloves, sliced thin
  • 6 large eggs
  • 2 pounds baby bok choy (about 10), sliced into 1/2-inch pieces, separated into leaves and stems (broccolini or broccoli are good substitutes)
  • additional greens, if desired (I added 1/2 head of my CSA Sugarloaf Chicory as well)

For the Chile Vinegar:

  1. Combine vinegar and serrano in bowl. Let stand at room temperature for at least 15 minutes.

For the Stir Fry:

  1. Combine chicken with 4 tablespoons water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
  2. If using fresh rice noodles: Place noodles in very hot tap water until they can be separated into large pieces. (If using dried rice noodles: Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.)
  3. Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.
  4. Heat 1 T oil and garlic in 12-inch (nonstick) skillet over high heat, stirring occasionally, until garlic is deep golden brown, about minute.
  5. Add chicken and 4 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1½ minutes.
  6. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1½ minutes.
  7. Push chicken to 1 side of skillet. Add 1 T oil to cleared side of skillet.
  8. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.
  9. Heat 1 T oil in now-empty skillet until smoking. Add bok choy stems and cook for 1 minute, stirring. Add the remaining bok choy leaves and 4 tablespoons sauce and toss to coat.
  10. Cover skillet and cook for about 1 to 2 minutes, stirring once halfway through cooking.
  11. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
  12. Sauce any additional greens in the remaining cooking liquid, if desired.
  13. Heat 1 T oil in now-empty skillet until smoking. Add half of noodles and 4 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture.
  14. Repeat with remaining 1 T oil, noodles, and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1½ minutes.
  15. Transfer to a serving dish and serve immediately, passing chile vinegar separately.

One Year Ago:

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I’m sharing my special stir fry at Angie’s Fiesta Friday #146, co-hosted by Antonia @Zoale and Petra @Food Eat Love. Enjoy! 🙂

Oat Bran Bread

This is the ultimate peanut butter and jelly sandwich bread. Super moist whole grain bread with subtle sweetness.

The original recipe made 3 loaves which seemed like a little much to me… I made half the recipe and baked it in my favorite Pullman loaf pan. Perfect!

This recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins and Breads by Kathleen King. I doubled the wheat bran in lieu of using wheat germ, used 1 percent milk in lieu of skim, and made half the recipe as a Pullman loaf.

Yield: Makes 1 Pullman loaf (double the recipe makes 3 standard loaves)

  • 1 1/8 tsp dry yeast
  • 1/4 cup warm water
  • 1 3/4 cups skim or 1 percent milk
  • 1/3 cup molasses
  • 1 T canola oil
  • 1/2 T coarse salt
  • 1 3/4 cups oat bran
  • 1 whole wheat flour
  • 2 T wheat germ
  • 2 T wheat bran
  • 2 3/4 cups all-purpose flour, separated
  1. In a large bowl, sprinkle yeast over the warm water. Stir until dissolved and set aside for 5 minutes.
  2. In a saucepan, heat milk and add molasses, oil, and salt. Cool to lukewarm.
  3. In a large bowl, whisk together oat bran, whole wheat flour, wheat germ, wheat bran, and 1 1/2 cups of the all-purpose flour.
  4. Add cooled milk mixture and oat bran-flour mixture to yeast mixture. Beat for 5 minutes.
  5. Stir in remaining 1 1/4 cups of all-purpose flour.
  6. Turn out onto a lightly floured board, and knead until smooth and elastic.
  7. Transfer dough to a large oiled bowl; brush top with oil. Cover the bowl with plastic wrap and let rise until doubled in bulk. (I placed mine in a proofing oven for 1+ hours.)
  8. Punch down the dough and form into a loaf. Put into a greased Pullman loaf pan.
  9. Let rise in a warm place until doubled in bulk. (I placed mine in a proofing oven for 1+ hours.)
  10. Bake in a preheated oven at 350 degrees, preferably on convection, for 35 to 45 minutes, or until loaves sound hollow when tapped with your finger.

One Year Ago:

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Chewy Ginger Spiced Molasses Cookies

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I had pretty much finished my holiday baking but decided that a gingerbread or molasses cookie was missing from my assortment. Last year I made gingerbread cutouts- but basically was out of steam to make them this year. :/ I was searching my cookbook library and the internet for the perfect molasses drop cookie when this one magically appeared in my WordPress Reader. Yay! They looked perfect and sounded wonderful. Thanks, Suzanne! This recipe was adapted from Food 52 via A Pug in the Kitchen.

When measuring with molasses, I always coat the measuring cup with cooking spray- it glides right out like magic. 🙂 I also grind whole cloves in a spice grinder. Whole cloves are less expensive and have a much longer shelf life. Freshly ground spices have so much more flavor too.

Yield: Makes 24 to 30 cookies

  • 2 1/4 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves (I grind whole cloves)
  • 3/4 cups unsalted butter, room temperature
  • 3/4 cups packed dark brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • turbinado or granulated sugar, for rolling
  1. Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves in a bowl and mix well.
  2. Beat butter and brown sugar together in bowl of a stand mixer until light and fluffy, 3 minutes.
  3. Add egg and molasses. Mix to combine well.
  4. Stir in dry ingredients. Do not over mix. Refrigerate the batter for 1 hour.
  5. Preheat oven to 375 F (convection). Scoop dough with a cookie scoop and roll dough into 1 1/2″ balls.
  6. Coat dough balls in turbinado or granulated sugar.
  7. Arrange on baking sheets lined with parchment paper and gently flatten, just barely I use 2 fingers and lightly push on the dough.
  8. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.

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One Year Ago:

Slow-Cooker Pulled Chicken Sandwiches

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I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too. This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving. We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!

Yield: Serves 10 to 12

  • 4 (10-12 oz) bone-in split chicken breasts
  • 8 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 large sweet onion, finely chopped
  • 2 T vegetable oil
  • 6 garlic cloves, minced
  • 2-3 tsp chili powder
  • 2-3 tsp chipotle chili powder
  • 1/4 tsp cayenne pepper
  • 4 oz (1/2 cup) tomato paste
  • 1 cup ketchup
  • 1/3 cup molasses
  • 2 T brown mustard
  • 4 tsp apple cider vinegar
  • 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
  • 3/4 tsp liquid smoke, if desired
  • 12 sandwich rolls (I prefer potato rolls)
  1. Pat chicken dry with paper towels. Generously season with salt and pepper.
  2. Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
  3. Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
  4. Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
  5. Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
  6. Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
  7. Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
  8. Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
  9. Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.

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One Year Ago:

Johnnycake Bread

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Johnnycakes are thought to be the original pancakes. Last year, I made Johnnycakes for my son to bring on a field trip to a historic one-room schoolhouse, wrapped in his old-fashioned lunch basket with a potato! (his request… I am sure something else was in there but it was not as memorable!) They are delicious cornmeal pancakes served with butter and honey. I love cornmeal pancakes served with syrup as well.

When I read about this bread version of Johnnycakes from Bon Appetit on First Look then Cook, I wanted to make it right away. Her description was wonderful, and we ate it as suggested- warm with butter. My kids and I loved it! A great change of pace for breakfast. It would also be a delicious snack with a cup of tea or a glass of milk.

  • Âź cup vegetable oil, plus more for pans (cooking spray can be substituted for the pans)
  • 1Âź cups all-purpose flour
  • ž cup cornmeal
  • Âź cup granulated sugar
  • 1½ teaspoons baking powder
  • ž teaspoon kosher salt
  • 2 large eggs
  • 1 cup whole milk (I used half and half)
  • Âź cup molasses (light molasses could also be used, or 2 T molasses and 2 T honey)
  • 1-2 tablespoons maple sugar or turbinado sugar
  1. Heat oven to 325°. Lightly oil (I used cooking spray) three 5×2½” loaf pans (or one 8½x4½” loaf pan).
  2. Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl.
  3. Make a well in the center of the dry ingredients. Add eggs, milk, molasses, and Âź cup oil, and whisk to incorporate.
  4. Divide equally between pans. Sprinkle with sugar.
  5. Bake breads until golden and a tester inserted in the center comes out clean, 30 minutes for small loaves (on convection) (or approximately 50–55 minutes for one large loaf). Transfer pans to a wire rack and let cool 10 minutes before turning out.
  6. Serve warm out of the oven, or toasted if at room temperature, with butter.

Do Ahead: Breads can be made 1 day ahead. Store wrapped tightly at room temperature.

One Year Ago:

Gingerbread Snacking Cake

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Today is my sister’s real birthday- HBD, Sister Kins!! 🙂 I made this cake for an early birthday celebration. Either the cake was tasty- or maybe I cut the portions too small…. but almost everyone had at least a second piece. 🙂 I initially forgot to serve it with whipped cream, but I thought it was delicious with just a sprinkling of powdered sugar. This recipe was adapted from Martha Stewart, via Smitten Kitchen. I made it one day ahead as the flavor was supposed to improve with age!

Happy New Year & Best Wishes for 2014!

  • 8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan
  • 1 cup water
  • 1 1/2 teaspoons baking soda
  • 2/3 cup packed dark-brown sugar
  • 2/3 cup unsulfured molasses
  • 1/3 cup honey
  • 1 tablespoon freshly grated ginger (optional- I omitted it)
  • 2 large eggs, room temperature, lightly beaten
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • Confectioners’ sugar, for dusting finished cake
  • Lightly sweetened whipped cream, for serving
  1. Heat oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper. Butter and flour parchment and sides of cake pan, or spray both with a nonstick baking spray.
  2. Bring water to a boil in a medium saucepan (or large one, if you’d like to make the cake entirely in there) and add baking soda — it will foam up! Let stand for 5 minutes, then stir in butter until melted. Whisk in dark brown sugar, molasses and fresh ginger, if using. Mixture is usually just lukewarm by now, but if it still feels quite hot to the touch, set it aside to 10 to 15 minutes to cool further before using.
  3. Transfer molasses mixture to a large mixing bowl if your saucepan isn’t large enough to make the batter in. Whisk in eggs until just combined. Sift dry ingredients (flour, salt, baking powder, and all spices) over wet, then stir the wet and dry ingredients together until just combined.
  4. Pour batter into prepared pan; bake for 28 minutes (standard oven) to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer cake to a wire rack and let cool completely. Once fully cool, cut around cake to make sure no parts are sticking to the side and invert cake out onto a rack, then onto a serving plate. Dust with confectioners’ sugar and cut into squares. Serve with lightly sweetened whipped cream, if desired.

Do ahead: Whipped cream needs to be stored in the fridge. Cake keeps at room temperature for up to a week in an airtight container. It gets better with age.

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