The Morning Line spoke with Rev. Ron Davidson with Gleaning for the World about their current outreach in the area. Rev Ron Davidson (032017)
3 green onions from tip to tail with root trimmed
1/2 yellow onion
1/2 jalapeno pepper de-seeded and de-veined
1/3 cup soy sauce
1/4 cup distilled white vinegar
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
- 22 oz package frozen waffle fries
- 1 cup shredded swiss cheese
- 1 cup shredded white cheddar cheese
- 1 cup roughly chopped corned beef
- ½ cup sauerkraut, drained and squeezed dry
- Thousand Island dressing, for drizzling
- Chopped chives, for garnish
- Cook the waffle fries according to package directions.
- In a bowl, toss together swiss and cheddar.
- On a baking sheet or in a large cast iron skillet, spread half the waffle fries in an even layer. Top with half the cheese mixture, half the sauerkraut and half the corned beef. Repeat a second layer on top.
- Preheat the broiler.
- Broil the nachos until cheese is bubbling, about 5 minutes.
- Drizzle Thousand Island over top and garnish with chives.
- Serve immediately.
- 1 whole chicken – cut into parts
- ½ head of cabbage
- 1 medium onion
- 4 potatoes
- 4 slices thick bacon
- ¼ cup water
- ½ teaspoon onion powder
- 1½ teaspoons thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon sweet paprika
- Preheat oven to 375 degrees.
- Mix together rub ingredients. Roll the chicken pieces in the spices and set aside.
- Fry the bacon. When cooked put on a paper towel to drain. Drain most of the bacon grease from the pan, leaving enough to brown the chicken in. (you can also use olive oil if desired) Quickly brown the chicken pieces. When browned set aside on a plate.
- While the chicken is browning, roughly chop the cabbage. Then slice the onion into thin slices. Next peel the potatoes and slice into rounds. When the chicken is browned, add the cabbage to the pan with ¼ cup water, after a few minutes mix in the potatoes and onions. Take off of the heat.
- Cut the bacon into pieces and sprinkle over the cabbage mixture.
- Add the chicken pieces on top of cabbage mixture. Place the pan in the oven and cook until the chicken is done, about 45 – 50 minutes for all to cook. The juices from the chicken will help to cook the cabbage and potatoes.
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup sugar
- 2 large eggs
- 3 Tbsp milk or cream
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- about 3 Granny Smith apples, peeled and thinly sliced
- confectioner’s sugar for dusting
- 3/4 cup flour
- 1/4 cup old fashioned rolled oats
- 6 Tbsp unsalted cold butter, cut in small pieces
- 1/2 cup sugar
- 6 large egg yolks
- 6 Tbsp sugar
- 1 1/2 C. whole milk
- 1 1/2 tsp vanilla
- Set the oven to 350F
- Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don’t overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed.
- To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
- To make the cake, grease a 9 inch round spring form pan.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
- Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.
- Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
- Let cool a bit in the pan before removing. Dust with confectioner’s sugar before serving.
- 3 cups low sodium beef broth*
- 1 pound smoked sausages, cut into thin rounds**
- 1/2-pound thick-sliced good quality smoked bacon, chopped into cubes***
- 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
- 2 yellow onions, sliced into thin rounds
- 3 large carrots, sliced into thin rounds (about 1-1/2 cups of carrot rounds)
- salt and fresh ground pepper to taste
- 2 tablespoons chopped fresh parsley
- Preheat oven to 425F.
- In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Transfer sausages and bacon to a bowl and reserve the broth.
- Lightly grease a dutch oven or casserole dish with cooking spray.
- Spread one-third of the potatoes on the bottom of the casserole dish.
- Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
- Spread a layer of the previously prepared sausages and bacon over the layer of onions.
- Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
- Pour the reserved broth over the entire dish.
- Cover with a lid and bake in the oven for 40 minutes.
- Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
- Remove from oven and let stand 5 minutes.
- Ladle into bowls and garnish with fresh parsley.
- 1/4 cup sun-dried tomatoes, chopped, drained of oil
- 2 tablespoons olive oil, drained from sun-dried tomatoes
- 1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 4 roma tomatoes, chopped
- 1/4 cup fresh basil leaves, chopped
- 8 oz fresh spinach
- 3 garlic cloves, chopped
- 6 oz spaghetti or angel hair pasta
- Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
- Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
- Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
- At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.
Talking sports with Mike Tilley on The Morning Line. Mike Tilley Sports (031017)