Halushki for Everyone!

Halushki is of Polish origin. This basic recipe can be spiced to your liking and the type of noodles you use is entirely up to you. We rotate between pierogies, wide egg noodles, "halushki noodles" and bow-tie pasta (which is what we used this time).

The ingredients are very basic. 1 large chopped cabbage and 1 1/2 large white onions chopped.

Saute onions in a stick of butter. At the same time, steam cabbage. After cabbage is steamed (but not too limp!) and onions are translucent, add cabbage to the onions.

Add 1/2 stick of butter, salt, freshly ground pepper, garlic powder and garlic salt (all to taste). Cook over medium heat until it is light golden brown. At that point, it's finished. Spoon over your choice of noodles.

This dish is chock full of flavor. It's also very flexible- you could have it as a side dish or a main dish. You could have some kielbasa or bratwurst on the side or not. There are many things you could add to give it some color, but we like it this way. Nothing fancy, just plain good...and the eggs.

Bread Pppudding

And the answer is......... yes. My attempt at bread pudding WAS doomed from the start. Computer crashes and tornadoes didn't stop me from trying. The recipe "Old Fashioned Bread Pudding" is an egg custard with the sweetness of raisins and a cinnamon/nutmeg dusting. Maybe that is what "Old Fashioned" bread pudding is supposed to be- but it tasted like an omelet. It wasn't what I was looking for. My quest is for a sweeter (but not too sweet), richer (but not too rich), heavier (but...you get the idea) taste. I have a nice cookbook collection, which I should have consulted instead of looking for the quick fix on the 'net. Do any of you fave recipe to share before I go about my research?

If this had been a fan-f'ing-tastic dessert, it would have taken my mind off of the fact that I compromised the computer network of my place of employment by looking for the recipe, heck- it might have even made it worth it. I could have somehow justified the whole thing if it had just tasted good. (See the 6/1 post It's Chili in Miami). I try not to be superstitious but at times it's hard not to believe in karma...and the eggs.

Sweet AND Hot Chowder

Corn and Potato Chowder:

Heat a bit of oil in a stock pot and add 2 diced yellow onions. Add 3 slices of bacon (optional). Cook for 10-15 minutes over medium heat until they are translucent. Add 1 leek, thinly sliced. Add 1 jalapeno pepper thinly sliced (or more than one- it's up to you).

Add two cans of corn. Continue to cook for 10 more minutes. Add 2 cans of creamed corn and 6 small red potatoes. Add 1/2 cup milk or more until you get the consistency you want. The milk should help cover the potatoes. Stir in 1 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon white pepper and 1 1/2 teaspoons thyme.

Cover and simmer on low heat until potatoes are cooked through, about 30 minutes.

The resulting chowder is corn-sweet but with a nice little kick...and the eggs!