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Posts Tagged ‘onion’

postheadericon Lithuanian Kugelis (Bulviu Plokstainis)

Lithuanian Kugelis

If you asked 1,000 Lithuanian families for their Kugelis recipe, you more than likely would receive 1,000 different versions – varying sometimes by only one ingredient or amount of ingredient.  Kugelis is widely served in Lithuania in both restaurants and home kitchens. It translates to: “flat potato dish” or “potato pancake”. It is a comfort food and akin to how we, in the US, view Mac and cheese as a comfort food – we all have a family recipe and all like our own the best. Consisting of very finely grated potatoes, milk, onion, eggs, bacon and fat, Lithuanian Kugelis should not be confused with the Jewish Kugel which is a noodle dish. Because the technique for making this dish, although not rocket science, does need careful attention and the steps are important to follow — including the speed needed to grate and prep the potatoes and keeping them from graying — I have linked to a prize winning recipe that includes detailed directions for creating this delicious dish. It is more expedient than trying to explain the steps here and, since it is a prize winning recipe, I believe it is a good place to start if you are new to this dish.

Go to the Recipe: >> Prize-Winning Lithuanian Kugelis Recipe

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postheadericon Colcannon

The Coal Region is home to many with deep Irish roots. The discovery of Anthracite and the plentiful work for miners led many Irish laborers, escaping oppression and the infamous potato famine, to the Coal Region. Colcannon is a traditional Irish dish consisting of cabbage (or kale) and onion (or leeks) fried until tender then folded into creamy mashed potatoes. Bacon may be added if desired. Every family has “their” recipe and each will be a little bit different than the others. Colcannon makes a terrific side dish with ham or corned beef, but it can be a meal in itself. Simple, down-to-earth comfort food that’s easy on the budget and sure to please your taste buds. HINT: Form refrigerated leftovers into patties and fry in a pan in some melted butter until browned on both sides.

Colcannon

Colcannon

Ingredients

  • 2 1/2 pounds potatoes, peeled and cubed
  • 4 slices bacon
  • 1/2 small head cabbage, chopped (or substitute with kale)
  • 1 large onion, chopped
  • 1/2 cup milk
  • salt and pepper to taste
  • 1/4 cup butter, melted

Instructions

  1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent.
  3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
http://www.acoalcrackerinthekitchen.com/2018/09/20/colcannon/

 

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postheadericon Pa Dutch Ham and String Beans

Here is an old stand-by in the Coal Region and Pa Dutch kitchens and is a great one-pot meal.  Use fresh or frozen green (strong) beans, but I prefer fresh whenever possible even though there is a tad more work involved in cleaning the beans. In all my years (okay…decades…) making this, I have used ham hocks, frozen left-over ham ends from holiday dinners, ham ends bought at the grocery store just for this dish when I get the urge, or even a center cut slice of ham although my preference is hocks or the bone-in end for the best flavor in the broth.  If your broth winds up a little “wimpy”, add some ham broth seasoning like Better Than Bouillon brand to taste.  I use plain white potatoes for this although you could use red, yukon gold or even russets. My family always ate it with a splash of cider vinegar in the bowl when served but white vinegar or even red wine vinegar works — if adding vinegar is to your liking.  You can even add a small splash of vinegar to the pot when cooking the beans. I prefer to make this one evening and reheat and serve the next day as I believe the flavors really develop that way, but you can make it and eat it immediately (it can be hard to wait after smelling the yummy fragrance in your home as it cooks!) And no crunchy, squeaky green beans here… the beans should be very soft in this dish. The recipe is VERY forgiving…add more or less potatoes, more or less ham, add some bacon, use more or less green beans… you get the idea. Almost every time I cook this, I wind up accompanying it with a “wilted lettuce” salad using Hot Bacon Dressing and shredded iceberg lettuce

PA Dutch Ham and Green Beans

Pa Dutch Ham and String Beans

Ingredients

  • 2 ham hocks OR a 3 to 4 pound ham end (bone in preferred)
  • Cold water (to cover in pot)
  • 3 to 4 pounds cleaned (ends removed) fresh green beans OR frozen green beans
  • 1 large onion, large dice
  • 2 - 2 1/2 pounds peeled potatoes, cut into chunks (see photo for approximate size reference)
  • Optional if needed - ham flavor bouillon to taste
  • Optional when cooking - small splash cider, white, or red wine vinegar
  • Salt and pepper to taste (add salt after tasting the final broth!)

Instructions

  1. Place ham in a large pot with lid, cover with water, and bring to boil. Reduce to simmer and cook 1-1/2 to 2 hours to get nicely tender ham and a rich broth. Ham hocks may take longer to cook to fall-apart tender, but that is the stage you want them at.
  2. Remove ham from pot, set aside, and allow to cool enough to handle. When cool, pull ham from bone and cut into chunks or pull into shreds.
  3. Taste broth. You want a nice rich broth, if necessary, add some ham bouillon to enrich to your taste.
  4. Place chunks of ham, diced onion, green beans, and potatoes into pot with broth and bring to boil. Reduce to simmer and cook slowly until beans and potatoes are very tender, about 45 minutes to an hour.
  5. Serve in bowls with plenty of broth and, if desired, vinegar on the side to add to taste.
http://www.acoalcrackerinthekitchen.com/2018/09/13/pa-dutch-ham-and-string-beans/

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postheadericon Easy Pierogi Casserole

Marry the tastes of traditional pierogies — potatoes, sauteed onions, and butter — into an easy to make, serve, and enjoy casserole.  A great way to use left over mashed potatoes or grab a couple ready-to-eat containers of mashed from the grocery store!

pierogie-lasagna

Pierogi Casserole

Easy Pierogi Casserole

Ingredients

  • 1 box lasagna noodles, cooked and drained
  • 1 onion, diced fine
  • 2 (24 oz) packages grocery store potatoes OR 5-6 cups mashed potatoes
  • 1 stick of butter, sliced in 16 slices
  • 18 slices American Cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a skillet, saute diced onions until translucent, set aside.
  3. Empty mashed potatoes into a large mixing bowl and stir/fluff with a fork.
  4. In a greased 9 x 13 baking dish, layer lasagna noodles, scoops of 1/3 of the mashed potatoes, 1/3 of the sauteed onions, 5 slices of butter, and 6 slices of American Cheese. Repeat layers twice more (3 layers total).
  5. Cover loosely with foil, and bake in preheated oven for 20-30 minutes or until cheese is melted and casserole is heated through.
http://www.acoalcrackerinthekitchen.com/2018/09/08/easy-pierogi-casserole/

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postheadericon Amish Onion Patties

Amish Onion Patties – reminiscent of onion rings in an easy-to-make and enjoy form! Dip in ketchup (a Dutchie favorite), salsa, ranch, etc. or just eat as it. These reheat nicely and last in the fridge for several days (Maybe. They are so tasty leftovers are not guaranteed…)

Amish Onion Patties

1 cup all-purpose flour
2 teaspoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cornmeal
2 1/2 cups finely chopped sweet onions
1 cup milk
1/2 cup cooking oil for frying (canola, vegetable, etc.)

Whisk together the flour, sugar, baking powder, salt, black pepper and cornmeal in a large bowl. Mix in chopped onions. Pour in milk and mix well with spoon. Heat oil in skillet. Drop by spoonfuls into hot oil. (or use a 1/4 cup measure to scoop out batter or ice cream scoop) Cook on one side until brown and flip to cook on other side. Add more oil to skillet if needed as cooking. Do not cook too quickly (on too high a heat setting), the onions should soften slightly while cooking.

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