A day in the life of a cook in her kitchen

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Sometimes the simplest dinners are the best dinners. I made this macaroni and cheese dish last week. It was a huge hit with all of us…SCORE!! It is perfect for our new Fall daylight savings. It comes together very quickly. … Continue reading

Savory Vegetable Bread Pudding


Looking for a hearty vegetarian main course entree? You’ve come to the right place! This dish will wake up your taste buds and will be so satisfying your family will want seconds and your guests will ask for the recipe.
Most of you know I cook for families on-the-go. I tend to make home style, stick to your ribs dinners. All dinners include a meat entree, vegetable, salad, homemade bread and dessert. Well, all dinners except for my families that request vegetarian. Therefore, I am always searching and trying different meatless entrees.
While reading a recipe for sweet and delectable bread pudding (that recipe will be a different posting!) I thought what if I made a savory bread pudding that used fresh farm market vegetables and herbs. Well, needless to say it was a great thought!
Enjoy and Happy Cooking,
Vonnie

Vegetable bread pudding

Ingredients:
1 onion, chopped
2 medium zucchini, halved lengthwise and sliced in 1/2″ chunks
2 medium carrots, cleaned and sliced
2 celery ribs, sliced
2 cups broccoli florets
8 oz. mushrooms, sliced
1 bag baby spinach
1-2 TBSP. Olive oil
6 large eggs
1 cup milk
2 tsp. Dijon mustard
3 cups cubed Italian bread (about 1 inch cubes)
1 1/2 cups freshly grated Parmesan cheese, divided
2 tsp. Montreal Steak Seasoning
1 TBSP. fresh parsley, chopped
2 tsp. fresh rosemary, chopped
1 tsp. fresh thyme leaves
4 basil leaves, rolled and sliced

Directions:
Preheat oven to 350 degrees. Whisk eggs, milk and Dijon mustard in a large bowl. Stir in bread cubes, half the cheese and the Montreal Steak Seasoning.
Saute Onions and the next 5 ingredients in hot olive oil in a large skillet over medium heat for 8 minutes. Remove from heat and stir in spinach, parsley, rosemary, and thyme. Fold vegetable mixture into egg mixture. Pour mixture into a lightly greased 9×13 baking dish. Top with remaining cheese.
Bake at 350 for 40 minutes or until center is set. Let stand for 5 minutes before serving.

Grandma Taylor’s Cabbage Rolls


an·tic·i·pa·tion

noun

1.the act of anticipating or the state of being anticipated.
2.realization in advance; foretaste.
3.expectation or hope.
4.previous notion; slight previous impression.
5.intuition, foreknowledge, or prescience.
Origin:  1540–50; (< Middle French ) < Latin anticipātiōn- (stem of anticipātiō ), equivalent to anticipāt ( us ) (past participle; see anticipate) + -iōn- -ion
Why did I start my blog off with the definition of anticipation?
To enrich my readings vocabulary?
Sure…but I am confident you already frequent this word in your daily life.
To educate you in the origin?
Ok….I do love finding the derivation from a source.
To make my readers wait just a few more seconds for my most requested recipe?
YES!!
                                                                                                       
SO…..here it is the most requested recipe.  When I make these or my mother makes these for parties everyone asks “Can I PLEASE have the recipe?”
BUT…before I divulge the secret,  I have to tell you how this recipe started in my family.
Here goes….
As you have read in my other posts, I had the most wonderful Grandma in the world.  She was smart, and funny, and beautiful.  I loved her with all my heart and I wanted to grow up to be just like her.  She worked in the Trumbull County Recorders office. Anything that when through the courts, crossed my Grandmother’s desk and she recorded it in huge ledger books. I used to love to go to her office. Anyhow…
She was friends with the”local” celebrity Norma Antenucci.  Norma had a local cooking show back in the 60’s, and she published a cookbook called “Norma presents….. a collection of her favorite recipes. (I have my Grandma’s signed copy)
My Grandma would make these cabbage rolls when I was growing up and it was always a big family favorite.  My mother carried on the family tradition after my Grandma passed. And now it is my turn.
My family isn’t one of those richly ethnic families with great traditions passed down generation to generation. I always dreamed of being in a family that was so lucky .  But I do have some stories and recipes that come close. We were a very close family and I always loved my Sunday’s with my Grandma and Grandpa Taylor.
I hope you love this recipe as much as I do and my family does.  And I would be honored if it became one of your traditions and much-anticipated recipes in your repertoire.
Hope you enjoy and Happy Cooking,
Vonnie
Grandma Taylor’s Cabbage Rolls
Ingredients:
1 pound ground beef
1/2 pound pork sausage or ground pork
3/4 cup raw rice
2 eggs, slightly beaten
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic salt
1/8 tsp. celery salt
1 large head cabbage
1 large can sauerkraut, drained
1 can tomato paste diluted with 3 cans of water.
Directions:
Cook head of cabbage, core side up, in saucepan with about 2 inches of water.  Cover.  Steam just long enough for the leaves to become pliable and easily removed.  Cut off tough core at bottom of leaf.
Combine meat, raw rice, slightly beaten eggs and seasonings.
Place a large spoonful of meat mixture on cabbage leaf and roll leaf starting at the bottom end of leaf.  Tuck under the sides to give packaged look.  Make as many rolls until you’ve used all the meat mixture.
Make a layer of sauerkraut in bottom of roasting pan.  Place a layer of cabbage rolls on top of kraut.  Repeat until all cabbage rolls are used and end with sauerkraut on the top.  Pour tomato sauce over all.  Cover tightly.  Bake in a moderate oven 350 degrees for about 1 1/2 hours.
My Grandma and my mother always serve these with Mashed potatoes.
*I have also done this recipe in the crockpot and it comes out perfectly.