Month: February 2019

Hash (dairy-free, gluten-free)

Anytime we had left over meat of any kind, my mother or I made hash from it.  My favorite is probably ham while my mother really liked red flannel hash made with corned beef.  It can be served with gravy, ketchup, horseradish sauce, or even plain with a poached or fried egg on top.  The vegetables added can also vary depending on taste and what’s in the frig or freezer.  I like to use sweet potato but again, any potato will work just fine.  It could also be made with just vegetables for a vegan hash.  In my eyes, any way one makes a hash is delicious with the crispy potato, tender meat and tasty vegetables.  The English version of Chinese stir fry!

You’ll need:

  • 1 tablespoon oil
  • 1/2 diced onion
  • 1/2 diced celery
  • 1 cup diced and cooked potato
  • 2 cups diced and cooked meat (beef, pork, chicken, turkey, ham, tofu, etc.)
  • 1/2 cup cooked peas
  • 1/2 cup cooked carrots

In a large skillet, heat the oil and cook the onion and celery until softened.  Add the potato and cook until potatoes are browned.  Add the meat and vegetables and stir well.  Cook until heated through.  Add salt, pepper, and herbs to taste.  I used my salt-free mixed herbs.  Top with gravy, ketchup, etc. or serve plain.  My mother always fried eggs to go on top of her hashes but for those of us allergic to eggs, that’s not an option.

Braised Cabbage (dairy-free, gluten-free)

My mother loved braised cabbage; this was her go-to winter vegetable when she was tired of peas, carrots, green beans or corn.  She always used red cabbage but any cabbage will work.  The onion adds a little tang and the bacon a smoky flavor.  I add pear; my mother always used apple.  Either will add some sweetness to the dish and, when combined with the fat from the olive oil and bacon, give it a full-bodied richness.  Prepare the onion, bacon, and cabbage ahead of time and this takes around 15 minutes to cook.  And it can be a vegan dish if you leave out the bacon.  Makes 4 servings using a 3-4 inch cabbage.

In a large saute pan, add:

  • 1 tablespoon olive oil
  • 1/2 to 3/4 cup chopped uncooked bacon (whatever bacon your family likes works fine) — IF your bacon is very fatty, don’t use the olive oil

Cook until bacon is browned.  If you have more than a couple of tablespoons of fat in the pan, drain some off. Add to the pan:

  • 1 cup chopped onion

Cook until onion is softened.  Add:

  • 4-5 cups chopped cabbage
  • 1/4 cup vinegar (any vinegar works but if white is used, a little less vinegar would probably be good unless your family really loves the taste of vinegar)

Cover and braise 5-7 minutes until cabbage is softened, stir once or twice during cooking.

Add 1 diced apple or pear and cook another minute or two until fruit is soft (the apple may take a few minutes more than the pear).  Drizzle with 1 tablespoon of maple syrup.  Add salt and pepper to taste, stir well, and serve.

You can also add 1 tablespoon caraway seeds.