Baba's Kitchen, page 5
part #5 of Federal Witch Universe Standard of Honor Series
10.5 oz
beef, broth, canned condensed
1 tsp
mustard, prepared
6 oz
mushrooms, fresh
sliced
1/3 cup
cream, sour
1/3 cup
wine, white
to taste
salt
to taste
pepper, black
ground
Instructions
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long.
Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side.
Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan.
Pour in beef broth and bring to a boil, stirring constantly.
Lower the heat and stir in mustard.
Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine.
Heat briefly before adding salt and pepper to taste.
Nutrition
Category
Amount
Calories
511
Carbs
7g
Fat
37g
Protein
37g
Sodium (mcg)
703
Fiber
2g
Lemon Chicken Kiev
A slightly brighter variation on a basic recipe, the addition of lemon intensifies the impact of the fresh herbs used in this recipe. It also manages to cut some of the heaviness of the butter. Take care to chill the protein as instructed, or the dish may be slightly too dry.
General Information
Overall Time
Servings
60 min
6
Prep Time
Cook Time
Rest Time
30 min
30 min
--
Ingredients
Amount
Ingredient
Preparation
1/2 cup
butter
1/2 tbs
parsley, fresh
chopped
1/2 tbs
chives, fresh
chopped
1 tbs
lemon juice
6
chicken breast halves
skinless, boneless
to taste
salt
to taste
pepper, black
ground
2 cup
bread crumbs
dried
3
eggs
lightly beaten
3 tbs
water
2 qt
oil, vegetable
for frying
Instructions
In a small bowl, combine the butter, parsley, chives and lemon juice.
Blend all together and refrigerate.
Place the chicken breasts between 2 pieces of wax paper and pound well to flatten.
Remove the waxed paper and season breasts with salt and pepper to taste.
Remove the seasoned butter from refrigerator and divide it into 6 portions.
Place one portion in the center of each chicken breast.
Fold the short ends of the breasts into the center, then fold in the sides.
Secure each breast with a wooden toothpick.
Add the water to the eggs and beat together.
Coat each rolled breast with bread crumbs before dipping into the egg and water mixture, then into bread crumbs again, coating well.
Chill the coated breasts for one hour.
In a deep fryer, heat oil to 365 degrees F (185 degrees C).
Carefully lower the chilled breasts into the hot oil.
Fry for 8 minutes or until golden brown.
Drain on paper toweling and serve.
Nutrition
Category
Amount
Calories
514
Carbs
26g
Fat
28g
Protein
38g
Sodium (mcg)
575
Fiber
1g
Over-stuffed Cabbage Rolls
Comfortable and satisfying like a plush easy chair, this dish produces a hearty main meal that can be easily produced for a large family. Whether for a family dinner or a more elaborate entertainment, this recipe is filling and flavorful.
General Information
Overall Time
Servings
60 min
6
Prep Time
Cook Time
Rest Time
20 min
40 min
--
Ingredients
Amount
Ingredient
Preparation
2/3 cup
water
1/3 cup
rice, white
uncooked
8
cabbage leaves
1 lb
beef, lean ground
1/4 cup
onion
chopped
1
egg
slightly beaten
1 tsp
salt
1/4 tsp
pepper, black
ground
14 1/2 oz
tomatoes, canned
diced
1/2 tsp
sugar
Instructions
In a medium saucepan, bring the water to a boil.
Add the rice and stir.
Reduce the heat, cover and simmer for 20 minutes.
Bring a large, wide saucepan of lightly salted water to a boil.
Add the cabbage leaves and cook for 2 to 4 minutes or until softened.
Drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup.
Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves.
Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top.
Cover and bring to a boil.
Reduce the heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Nutrition
Category
Amount
Calories
227
Carbs
12g
Fat
13g
Protein
17g
Sodium (mcg)
581
Fiber
2g
Koulibiaka
The bright taste of spice balances the sweet balance in this chicken-based main dish. It is one of my family’s favorite quick dishes for dinner!
General Information
Overall Time
Servings
150 min
6
Prep Time
Cook Time
Rest Time
45 min
50 min
45 min
Ingredients
Amount
Ingredient
Preparation
Pilaf
2 tbs
butter
2 1/2 tbs
onion,
finely chopped
1/2 cup
rice, uncooked long-grain white
1 cup
broth, chicken
to taste
salt
to taste
pepper, black
ground
Sauce
1/4 cup
butter
1/2 cup
flour, all-purpose
2 cup
broth, chicken
1/4 cup
butter
Filling
4 oz
mushrooms, button
quartered
1 1/2 cup
onion,
finely chopped
1 tsp
lemon juice
fresh squeezed
2
eggs
hard-cooked, chopped
1/4 cup
dill, fresh
chopped
12
cabbage leaves
6 (4 ounce) salmon fillets
salmon fillets
skin removed
to taste
salt
to taste
pepper, black
ground
Packets
2 (17.25 ounce) packages
puff pastry, frozen
thawed
1
egg
1 tbs
water
Instructions
To Make the Rice Pilaf
Heat 2 tablespoons of butter in a saucepan over medium heat.
Stir in 2 1/2 tablespoons of onion.
Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add the rice and stir to coat with butter.
Pour in 1 cup chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer until the rice is fluffy and all of the liquid is absorbed, about 20 minutes.
Season with salt and pepper to taste.
Set the rice aside.
To Make the Sauce
Melt 1/4 cup of the butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble.
Whisk in the flour to form a thick paste the consistency of cake frosting.
Continue cooking, whisking constantly, until the flour has turned golden, and begins to smell like toasted bread, about 20 minutes.
Whisk in 2 cups chicken broth and simmer until thickened and bubbly, about 5 minutes.
Pour the sauce into the rice pilaf, reserving about 1/4 of it for serving, if desired.
To Make the Filling
Heat another 1/4 cup of butter in a skillet over medium heat.
Stir in the mushrooms and cook until soft, about 5 minutes.
Add the 1 1/2 cups onion.
Cook and stir until the onion has softened and turned translucent, about 8 minutes.
Combine the onions and mushrooms with the rice mixture and allow it to cool slightly.
Stir in the lemon juice, chopped hard-cooked eggs, and fresh dill.
Preheat an oven to 400 degrees F (200 degrees C).
Line a baking sheet with buttered parchment paper.
Bring a large pot of lightly salted water to a boil.
Add the cabbage leaves and cook, uncovered, until softened, about 2 minutes.
Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process.
Once the leaves are cold, drain well, and blot dry with paper towels or a clean kitchen towel.
Assembly
On a lightly floured surface, roll out the puff pastry to a 1/4-inch thickness.
Cut the pastry into 6 rectangular shapes. They should be three times wider than the salmon fillets, and 2 inches longer.
Lay 2 cabbage leaves on each rectangle and top each with a spoonful of the rice mixture.
Place each fillet "skin-side" up on top of the rice, and season with salt and black pepper.
Top the fillets with another spoonful of rice.
Fold the cabbage leaves over the fillets to encase them.
Center the folded leaves on the puff pastry.
Fold the short ends of the pastry in, and then the sides together to make a packet.
Pinch along the seams to seal.
Place the pastries onto the parchment-lined baking sheet seam sides down.
Cut a small slit in the center of each pastry to act as a steam vent.
Beat the egg and 1 tablespoon water together in a bowl.
Brush the pastries with the egg wash.
Bake in the preheated oven until the pastries are deep golden brown, about 15 minutes. The internal temperature of the salmon should reach 135 degrees F (57 degrees C).
Continue to cook for a few minutes until the chicken absorbs some of the sauce.
Nutrition
Category
Amount
Calories
1148
Carbs
84g
Fat
71g
Protein
42g
Sodium (mcg)
1429
Fiber
6g
Desserts - The Finishing Touches
Desserts normally are the final fanfare of our meal experience. They form the last impression of the meal, persisting long after the event passes. These desserts have been chosen for their memorable qualities and for the sheer exuberance of their flavors.
Syrniki
A tasty combination of fried dough and fruit, this dessert can easily be adjusted for serving size and situation. Any discussion about how it tastes the next day is somewhat immaterial since in all the years that I have been making it, there have never been any leftovers.
General Information
Overall Time
Servings
20 min
4
Prep Time
Cook Time
Rest Time
10 min
10 min
--
Ingredients
Amount
Ingredient
Preparation
1 cup
cheese, cottage
2
eggs
beaten
3 tbs
sugar, white
2 tbs
flour, semolina
3 tbs
flour, all-purpose
plus extra for dusting
1/3 cup
oil, canola
Topping
1 cup
blueberries, fresh
divided
1 cup
port
Instructions
Mix together the cottage cheese, eggs, and sugar.
Stir in the semolina and all-purpose flour, working it into a soft dough.
Turn the dough onto a floured surface, and roll into a 1-inch thick log.
Slice the log into 8 pieces.
Pat each piece in additional flour to form a patty.
Heat the oil over medium heat until hot.
Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.
Cook 1/4 cup blueberries with port to reduce until thickened
Cool the fruit mixture.
Spoon over syrniki, and top with fresh berries, garnish as desired.
Nutrition
Category
Amount
Calories
433
Carbs
32g
Fat
22g
Protein
12g
Sodium (mcg)
247
Fiber
11g
Honey Apricot Cake
An extravagance of sweet fruit and nutty taste, this signature cake incorporates the familiar apricot flavor with the surprising flavor of fresh bananas. Producing a perfect end for a lovely meal, this dessert is surprisingly light.
General Information
