tsukinofaerii: Shields are NOT for throwing! (Shields are not for throwing!)
tsukinofaerii ([personal profile] tsukinofaerii) wrote2012-11-10 09:14 pm


I got a request on Twitter, so here's some recipes. They were dinner today. Om nom nom.

Nana's Sausage, Cabbage, Carrots & Potato Soup

½ lb quartered and sliced Idaho potatoes (other sort may be used, but will affect cooking time)
½ lb sliced fresh carrots
½ lb ripped up cabbage (green or kale)
1lb kielbasa (or as much as you want) sliced into rounds
2 tbsp olive oil or butter ( ½ tsp sesame seed oil may be added for flavor)
1 tsp fresh (fine) grated ginger (optional: do not use if using a spiced kielbasa)
2 cloves crushed or minced garlic (optional)
½ tsp rosemary
1 cup hot water (you can use chicken stock if you like a stronger flavor)
2 cups hot water
3 cups hot water
salt & pepper to taste
sour cream OR plain greek yogurt
parsley garnish (if you want to be all fancy)

Note: Recipe can also be used to hide inconvenient bodies (spare chicken, hamburger, etc).

Coat the bottom of a large stock pot with lubricant and set over medium-high heat until sizzling.
Add ginger, rosemary and garlic to oil. Allow to cook for 1-2 minutes.
Add sausage. Cook until sausage is browned, stirring frequently.
Nibble sausage.
Guard kitchen from intruders jealousy. (Optional: use sausage as lure to trap scullery servant.)
Nibble more sausage.
Add 1 cup hot water. Cover and allow to simmer 15 minutes, stirring occasionally.
Nibble another sausage.
Add carrots and 2 cups hot water. Cover again and allow to simmer another 15 minutes. (Carrots should be barely covered by the water. You don't want nekkid carrots, do you?)
Nibble two sausages. You've earned it
Add 3 cups hot water and potatoes. Cover once more and allow to cook until carrots & potatoes are NOT QUITE ediblely squishy. This may take forever.
Nibble a sausage.
Add cabbage and more water if needed. (try to avoid this if possible)
Cook 15 minutes or until cabbage looks weird and potatoes and carrots are squishable.

Spoon into bowls. Top with sour cream, salt & pepper and garnish (you posh thing you). Wonder why you're not hungrier.

Note: Is even tastier the day after.

Serves: A fuckton.

Nana's Blackberry Dumplings

1 ½ pounds blackberries (or berry of choice; fresh or frozen; if frozen, thaw first)
2 cups sugar (vary based on sweetness of berries and personal taste)
2 tbsp cinnamon
½ tsp ginger
½ tsp nutmeg
3 cups water
Nana's Drop Biscuits
1 tbsp cinnamon
2 tbsp sugar
whipped cream
Cinnamon & sugar mixture garnish (NECESSARY. Om nom nom.)

Make one batch of Nana's Drop Biscuits.
Add 1 tbsp cinnamon and 2 tbsp sugar and mix in. Set aside.
Mix sugar, cinnamon, ginger and nutmeg. Add to berries in large sauce pan and mix more.
Add water. Set over medium heat and allow to simmer/low boil 10 minutes, stirring occasionally.
Need more sugar? Add more sugar.
Adjust heat so boil is not bouncing or violent.
Using a teaspoon, drop biscuit mixture in with berries.
DO NOT STIR AFTER THIS POINT. If things start sticking, dislodge gently with spoon.
Cook until dumplings are fluffy and baked inside when broken open.

Spoon into bowl. Top with whipped cream and cinnamon/sugar garnish. Dig in.

Serves: 1 (What, you didn't think this is for sharing, did you?)

Best served hot.

Nana's Drop Biscuits (necessary for the dumplings)

1 ¾ cup flour
½ tsp salt
3 tsp baking powder
6 tbsp chilled butter (NEVER MARGARINE)
1 cup milk

Preheat oven to 450
Sift together flour, salt and baking powder.
Cut in butter and mix until it's all bally and weird.
Make a well and all ALL THE MILK. Don't save any of that shit.
Stir until it's goopy and there's no chunks.
Drop tablespoon-fulls onto an ungreased cookie sheet
Bake 12-15 minutes or until golden brown

Note: These look weird and are not fluffy. They're best for crumbling or dipping.