I say this particular recipe some time ago on an episode of East Meets West with Ming Tsai as part of an entire menu. I need to track down some specific ingredients before I can try the other two dishes, but this one I put together as part of the New Year’s Day dinner I prepared. It made for a tasty side dish – and makes me want to try out the rest of the menu with it a little sooner.
Five Spice Apples
Serves 4
2 tablespoons canola oil
1 small red onion, cut into 1/4-inch dice
1 1/2 teaspoons five-spice powder
1 tablespoon brown sugar, packed
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 cup apple juice
Salt and freshly ground black pepper
1 tablespoon butter
Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
Wednesday, January 10, 2007
Monday, December 18, 2006
Something Quite Cute
MERRY CHRISTMAS ALL!
Yes, it is OX. No, I have not been around in quite a while, and I humbly appologize for that - Hare was quite right when he said I have been sick off and on for a good while, and now, well, I am feeling much, much better. I am not quite well, yet, but I will be. So, here is something cute, and it actually sounds quite wonderful to make!
Yes, it is OX. No, I have not been around in quite a while, and I humbly appologize for that - Hare was quite right when he said I have been sick off and on for a good while, and now, well, I am feeling much, much better. I am not quite well, yet, but I will be. So, here is something cute, and it actually sounds quite wonderful to make!
Tuesday, December 12, 2006
Sweet Treats
It has been quite a long time since anything new was posted here at the end – part laziness and part hectic times in the office for my part, I assure you, although Ox has been sick off and on for a while now. But she is feeling better, and I m considerably less busy and less lazy.
And we bring cookies – a basic recipe and 4 variations – to help celebrate the Christmas season.
Basic Butter Cookies
Makes 3 to 4 dozen
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla
Coarse red or green sugar
Preheat the oven to 375 degrees F
Whisk together the flour, baking powder, and salt in a small bowl.
Beat the butter and the sugar in a large bowl until pale and fluffy, roughly 3 minutes. Beat in the egg and the vanilla. Reduce speed and beat in the dry ingredients just until combined.
Using 1 tablespoon for each cookie, form the dough into balls. Roll the balls in the sugar, and arrange 2 inches apart on a cookie sheet. Bake until edges are golden, about 12 to 15 minutes. Cool on sheets for 2 minutes, then transfer to racks to complete cooling.
Variation #1: Holly Jolly Cutouts (makes 3 to 4 dozen)
1 batch of Basic Butter Cookie Dough
Decorating Icing and sprinkles as desired.
Form the prepared dough into two 6 inch disks. Wrap in plastic and refrigerate until firm – at least 1 hour, but not more than 3 days.
Preheat the oven to 375 degrees F.
Working with one disk of dough at a time and leaving the other in the fridge, roll the dough to ¼ inch thickness on a lightly floured surface (or use powdered sugar instead of flour – sweeter that way). Cut out cookies and transfer to baking sheets. Refrigerate the baking sheets for 20 to 30 minutes.
Bake cookies 8 to 10 minutes. Transfer to racks to cool completely.
Gather the scraps of the dough and shill until firm enough to re-roll. Make additional cookies with scraps, but do not re-roll more than once.
Decorate the cooled cookies as desired.
(Alternate Baking Method: Roll the dough into a 2 inch diameter log and chill until firm. Cut into 1/8 inch thick rounds and bake for 8 to 10 minutes. Drizzle with melted chocolate, or sprinkle with sugar before baking.)
Variation #2: Chocolate Peppermint Cookies (makes 4 to 5 dozen)
10 ounces good quality bittersweet or semisweet chocolate, chopped
½ cup unsweetened cocoa powder
½ teaspoon baking soda
1½ teaspoon mint extract
1 batch Basic Butter Cookie Dough
Coarse sugar
Melt the chocolate in the top of a double boiler or in the microwave, stirring until melted and smooth. Cool.
Mix chocolate, cocoa powder, soda, and mint extract into the dough (the dough will be stiff) Form into a log and roll in sugar. Refrigerate until firm.
Preheat the oven to 375 degrees F.
Cut dough into ½ inch thick rounds and arrange on baking sheet. If it crumbles, just press the cookie back together and place it on the baking sheet.
Bake until firm, about 10 minutes. Cool on racks.
Variation #3: Pecan Caramel Diamonds (makes about 2 dozen)
1 batch Basic Butter Cookie Dough
1 cup caramel ice cream topping
2 cops toasted pecans, coarsely chopped
Preheat the oven to 375 degrees. Grease a 13x9 inch baking pan. Line the pan with foil, leaving a 2 inch overhang on both ends. Grease the foil.
Press the dough evenly onto the bottom of the baking pan, using plastic wrap to keep the dough from sticking to fingers. Chill for 20 minutes.
Bake crust until golden brown, about 20 minutes. Transfer pan to rack and cool for 20 minutes.
Heat the caramel topping in a small saucepan over low heat until melted. Stir in pecans. Spread topping over crust. Bake until bubbling, about 20 minutes. Cool completely in pan on rack.
Use the foil to lift cookie from pan and cut into diamonds.
Variation #4: Super Lemon Sandwich Cookies (makes about 6 dozen)
1 batch Basic Butter Cookie Dough
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1½ cups confectioner’s sugar
1 cup purchased lemon curd (available in the jelly aisle at gourmet food stores and many supermarkets)
Stir lemon juice and zest into cookie dough. Form dough into 2 disks. Wrap in plastic and refrigerate for at least 4 hours, but no more than 3 days.
Preheat over to 375 degrees F.
Working with 1 disk at a time and leaving the other in the fridge, roll the dough out on a lightly floured (or powdered sugared) surface to ¼ inch thickness. Using a 2-inch round cookie cutter, cut out as many cookies as possible.
Arrange cookies on baking sheets. Bake 8 to 10 minutes. While they are still warm, dredge them in some of the confectioners sugar.
Repeat rolling, cutting, baking, and dredging with remaining disk.
When cookies have cooled, spread ¼ teaspoon lemon curd on half of the cookies and top with the remaining cookies. Dust with confectioners’ sugar.
And we bring cookies – a basic recipe and 4 variations – to help celebrate the Christmas season.
Basic Butter Cookies
Makes 3 to 4 dozen
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla
Coarse red or green sugar
Preheat the oven to 375 degrees F
Whisk together the flour, baking powder, and salt in a small bowl.
Beat the butter and the sugar in a large bowl until pale and fluffy, roughly 3 minutes. Beat in the egg and the vanilla. Reduce speed and beat in the dry ingredients just until combined.
Using 1 tablespoon for each cookie, form the dough into balls. Roll the balls in the sugar, and arrange 2 inches apart on a cookie sheet. Bake until edges are golden, about 12 to 15 minutes. Cool on sheets for 2 minutes, then transfer to racks to complete cooling.
Variation #1: Holly Jolly Cutouts (makes 3 to 4 dozen)
1 batch of Basic Butter Cookie Dough
Decorating Icing and sprinkles as desired.
Form the prepared dough into two 6 inch disks. Wrap in plastic and refrigerate until firm – at least 1 hour, but not more than 3 days.
Preheat the oven to 375 degrees F.
Working with one disk of dough at a time and leaving the other in the fridge, roll the dough to ¼ inch thickness on a lightly floured surface (or use powdered sugar instead of flour – sweeter that way). Cut out cookies and transfer to baking sheets. Refrigerate the baking sheets for 20 to 30 minutes.
Bake cookies 8 to 10 minutes. Transfer to racks to cool completely.
Gather the scraps of the dough and shill until firm enough to re-roll. Make additional cookies with scraps, but do not re-roll more than once.
Decorate the cooled cookies as desired.
(Alternate Baking Method: Roll the dough into a 2 inch diameter log and chill until firm. Cut into 1/8 inch thick rounds and bake for 8 to 10 minutes. Drizzle with melted chocolate, or sprinkle with sugar before baking.)
Variation #2: Chocolate Peppermint Cookies (makes 4 to 5 dozen)
10 ounces good quality bittersweet or semisweet chocolate, chopped
½ cup unsweetened cocoa powder
½ teaspoon baking soda
1½ teaspoon mint extract
1 batch Basic Butter Cookie Dough
Coarse sugar
Melt the chocolate in the top of a double boiler or in the microwave, stirring until melted and smooth. Cool.
Mix chocolate, cocoa powder, soda, and mint extract into the dough (the dough will be stiff) Form into a log and roll in sugar. Refrigerate until firm.
Preheat the oven to 375 degrees F.
Cut dough into ½ inch thick rounds and arrange on baking sheet. If it crumbles, just press the cookie back together and place it on the baking sheet.
Bake until firm, about 10 minutes. Cool on racks.
Variation #3: Pecan Caramel Diamonds (makes about 2 dozen)
1 batch Basic Butter Cookie Dough
1 cup caramel ice cream topping
2 cops toasted pecans, coarsely chopped
Preheat the oven to 375 degrees. Grease a 13x9 inch baking pan. Line the pan with foil, leaving a 2 inch overhang on both ends. Grease the foil.
Press the dough evenly onto the bottom of the baking pan, using plastic wrap to keep the dough from sticking to fingers. Chill for 20 minutes.
Bake crust until golden brown, about 20 minutes. Transfer pan to rack and cool for 20 minutes.
Heat the caramel topping in a small saucepan over low heat until melted. Stir in pecans. Spread topping over crust. Bake until bubbling, about 20 minutes. Cool completely in pan on rack.
Use the foil to lift cookie from pan and cut into diamonds.
Variation #4: Super Lemon Sandwich Cookies (makes about 6 dozen)
1 batch Basic Butter Cookie Dough
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1½ cups confectioner’s sugar
1 cup purchased lemon curd (available in the jelly aisle at gourmet food stores and many supermarkets)
Stir lemon juice and zest into cookie dough. Form dough into 2 disks. Wrap in plastic and refrigerate for at least 4 hours, but no more than 3 days.
Preheat over to 375 degrees F.
Working with 1 disk at a time and leaving the other in the fridge, roll the dough out on a lightly floured (or powdered sugared) surface to ¼ inch thickness. Using a 2-inch round cookie cutter, cut out as many cookies as possible.
Arrange cookies on baking sheets. Bake 8 to 10 minutes. While they are still warm, dredge them in some of the confectioners sugar.
Repeat rolling, cutting, baking, and dredging with remaining disk.
When cookies have cooled, spread ¼ teaspoon lemon curd on half of the cookies and top with the remaining cookies. Dust with confectioners’ sugar.
Tuesday, August 29, 2006
Layered Nutmeg and Cinnamon Cake
While wandering the main library the other day, I found a book that screamed ‘pick me up.’
It’s called “Learn to Cook: Classic Asian Cakes and Desserts.” I picked it up mainly because I was curious to see what kinds of desserts it would include. I’ve got a serious sweet tooth, no mistake about that – dessert is probably the best way to introduce me to a new flavor of food.
Among the many flavorful recipes I found this one, a relatively simple cake that requires just a little more patience than most I’ve seen, but sounds very tasty indeed.
Layered Cinnamon and Nutmeg Cake
Serves 4
½ cup sugar
5 egg yolks
3 ½ ounces flour, sifted
1 ½ cups thick coconut milk
3 tablespoons melted butter
½ cup freshly grated nutmeg
½ cup cinnamon powder
Beat the sugar and the egg yolks together until the sugar dissolves completely, then stir in the flour. Gradually stir in the thick coconut milk, mixing to combine thoroughly
Dip a brush in the melted butter and paint the sides of a small, deep cake pan about 6 inches in diameter, or a loaf tin about 7x3 inches. Pour in 2-3 ladles of batter to make a thin layer about ¼ inch thick.
Sprinkle the top with 2 teaspoons each of grated nutmeg and cinnamon. Set the cake tin inside a baking dish of hot water and bake in a 350 degree F oven until just set, about 5 minutes. Remove the cake tin from the oven and brush the top of the cooked layer with melted butter. Pour in more batter to make another thin layer and sprinkle with nutmeg and cinnamon. Return to the oven and cook until set.
Repeat until the batter is all used (should be 12 thin layers), brushing the top of each newly cooked layer with butter before adding batter and spices.
When the last layer has cooked, remove from the oven and set aside to cool in the cake pan. When cool, loose the edges with a knife and turn the cake upside down onto a serving dish. Serve chilled with a scoop of vanilla ice cream, if desired.
Source: Learn to Cook: Classic Asian Cakes and Desserts, © 2004 Periplus Editions
Notes from the Hare
One manner of getting thick coconut milk is to grate the flesh of 1 coconut (which should yield about 3 cups of grated coconut) and adding 1 cup of water to it. Knead thoroughly a few times, then either squeeze it firmly in your fist or strain it through muslin or cheesecloth.
Slightly simpler would be to get a can of coconut milk and mix it with water in a 1:1 ratio. If the canned milk has oil floating on top, it’s gone bad. If there is a semi solid mass on top, that’s fine – coconut milk tends to separate, so this can just be mixed back into the milk.
Finally, while the recipe specifically calls for cinnamon and nutmeg, I can’t help but wonder how this would taste if made with five spice powder…
It’s called “Learn to Cook: Classic Asian Cakes and Desserts.” I picked it up mainly because I was curious to see what kinds of desserts it would include. I’ve got a serious sweet tooth, no mistake about that – dessert is probably the best way to introduce me to a new flavor of food.
Among the many flavorful recipes I found this one, a relatively simple cake that requires just a little more patience than most I’ve seen, but sounds very tasty indeed.
Layered Cinnamon and Nutmeg Cake
Serves 4
½ cup sugar
5 egg yolks
3 ½ ounces flour, sifted
1 ½ cups thick coconut milk
3 tablespoons melted butter
½ cup freshly grated nutmeg
½ cup cinnamon powder
Beat the sugar and the egg yolks together until the sugar dissolves completely, then stir in the flour. Gradually stir in the thick coconut milk, mixing to combine thoroughly
Dip a brush in the melted butter and paint the sides of a small, deep cake pan about 6 inches in diameter, or a loaf tin about 7x3 inches. Pour in 2-3 ladles of batter to make a thin layer about ¼ inch thick.
Sprinkle the top with 2 teaspoons each of grated nutmeg and cinnamon. Set the cake tin inside a baking dish of hot water and bake in a 350 degree F oven until just set, about 5 minutes. Remove the cake tin from the oven and brush the top of the cooked layer with melted butter. Pour in more batter to make another thin layer and sprinkle with nutmeg and cinnamon. Return to the oven and cook until set.
Repeat until the batter is all used (should be 12 thin layers), brushing the top of each newly cooked layer with butter before adding batter and spices.
When the last layer has cooked, remove from the oven and set aside to cool in the cake pan. When cool, loose the edges with a knife and turn the cake upside down onto a serving dish. Serve chilled with a scoop of vanilla ice cream, if desired.
Source: Learn to Cook: Classic Asian Cakes and Desserts, © 2004 Periplus Editions
Notes from the Hare
One manner of getting thick coconut milk is to grate the flesh of 1 coconut (which should yield about 3 cups of grated coconut) and adding 1 cup of water to it. Knead thoroughly a few times, then either squeeze it firmly in your fist or strain it through muslin or cheesecloth.
Slightly simpler would be to get a can of coconut milk and mix it with water in a 1:1 ratio. If the canned milk has oil floating on top, it’s gone bad. If there is a semi solid mass on top, that’s fine – coconut milk tends to separate, so this can just be mixed back into the milk.
Finally, while the recipe specifically calls for cinnamon and nutmeg, I can’t help but wonder how this would taste if made with five spice powder…
Friday, July 21, 2006
Some side dishes
Here’s a selection of side dish salad recipes I found while wandering around on MSN.Com.
Marinated Vegetable Salad
Serves 6 to 8 as a side dish
2 medium tomatoes or 4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
1/4 cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic or wine vinegar
2 tablespoons water
1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
1 clove garlic, minced
Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.
For dressing, in a screw-top jar, combine oil, vinegar, water, thyme, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
Let mixture stand at room temperature 30 to 60 minutes, stirring occasionally. (Or, refrigerate, covered, for at least 4 hours or up to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) Serve with a slotted spoon.
Garden and Grain Salad
Serves 6
Dijon Dressing (see recipe below)
2 cups water
1/4 teaspoon salt
1/2 cup dry lentils, rinsed and drained
1 cup water
1/4 teaspoon salt
1/2 cup uncooked basmati rice or long-grain rice
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
1/4 seedless cucumber, chopped (1/2 cup)
1/2 red sweet pepper, coarsely chopped (1/3 cup)
1/2 yellow or green sweet pepper, coarsely chopped (1/3 cup)
3 large radishes, chopped (1/4 cup)
2 green onions, chopped (1/4 cup)
1/2 cup crumbled feta cheese (2 oz.) (optional)
Celery leaves (optional)
Prepare the Dijon Dressing as directed and set aside.
For salad, in a medium saucepan, heat the 2 cups water and 1-1/4 teaspoon salt to boiling. Stir in lentils. Return to boiling. Reduce heat. Cover and simmer mixture for about 25 minutes or until lentils are tender, but not soft. Drain well. Spoon the lentils into a large bowl; set them aside to cool.
In a medium saucepan, combine the 1 cup water and the 1/4 teaspoon salt. Heat to boiling. Stir in rice. Return to boiling. Reduce the heat. Cover and simmer the rice mixture over medium-low heat for about 12 minutes or until tender and liquid is absorbed. Let stand 3 minutes; add to lentils in bowl. Cool.
Stir in carrot, celery, cucumber, red and green sweet peppers, radishes, and green onions. Add dressing; toss salad gently to coat. Serve at room temperature. Sprinkle with feta cheese and garnish with celery leaves, if you like. Makes 6 servings.
Dijon Dressing
In a blender container, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons Dijon-style mustard, 1 clove garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and blend till mixture is smooth.
Minted Wild Rice Salad
Serves 12
1 cup uncooked wild rice, rinsed and drained
1-1/2 cups chopped tomatoes
1 cup chopped yellow, green, or red sweet pepper
1 cup chopped green onions
2/3 cup golden raisins or dried cherries
2/3 cup chopped pecans, toasted
1/2 cup snipped fresh mint
1/3 cup olive oil
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook wild rice according to package directions; drain and cool.
In a large bowl combine cooled rice, tomatoes, sweet pepper, green onions, raisins, pecans, and mint; set aside.
In a small bowl combine olive oil, lemon juice, salt, and pepper; mix well. Pour over wild rice mixture, tossing to coat. Cover and chill for 2 to 8 hours.
To Tote: Transport in an insulated cooler with ice packs.
Sweet Potato Salad
Serves 8 as a side dish
1/2 teaspoon cooking oil
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
Salt and black pepper
1/4 cup salad oil
2 tablespoons cider vinegar
2 tablespoons pure maple syrup or maple-flavored syrup
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh parsley
To roast potatoes: Brush a 15x10x1-inch baking pan with the cooking oil. Arrange the sweet potatoes in a single layer in the pan. Sprinkle with salt and pepper. Roast potatoes in a 425 degree F oven for 25 to 30 minutes or until tender. Remove pan from oven; let cool on a wire rack.
For dressing: In a bowl, whisk together the salad oil, vinegar, maple syrup, and Dijon-style mustard.
Transfer sweet potatoes to a bowl. Sprinkle with parsley. Pour dressing over all. Toss gently to combine. Serve at room temperature.
Italian Basil, Tomato, and Pasta Salad
Serves 16
1/2 cup red wine vinegar
2 tablespoons Dijon-style mustard
1/4 teaspoon black pepper
2 cloves garlic, minced
1/2 cup olive oil
1/2 cup slivered fresh basil
8 ounces dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
2 9-ounce packages frozen cut green beans
6 medium tomatoes, cut into thin wedges
1 cup sliced pitted kalamata olives or ripe olives
2 cups loosely packed fresh basil leaves
3/4 cup (3 oz.) finely shredded Parmesan cheese
3 tablespoons snipped fresh parsley
For dressing: In a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.
To Tote: Transport in an insulated cooler with ice packs.
Marinated Vegetable Salad
Serves 6 to 8 as a side dish
2 medium tomatoes or 4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
1/4 cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic or wine vinegar
2 tablespoons water
1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
1 clove garlic, minced
Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.
For dressing, in a screw-top jar, combine oil, vinegar, water, thyme, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
Let mixture stand at room temperature 30 to 60 minutes, stirring occasionally. (Or, refrigerate, covered, for at least 4 hours or up to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) Serve with a slotted spoon.
Garden and Grain Salad
Serves 6
Dijon Dressing (see recipe below)
2 cups water
1/4 teaspoon salt
1/2 cup dry lentils, rinsed and drained
1 cup water
1/4 teaspoon salt
1/2 cup uncooked basmati rice or long-grain rice
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
1/4 seedless cucumber, chopped (1/2 cup)
1/2 red sweet pepper, coarsely chopped (1/3 cup)
1/2 yellow or green sweet pepper, coarsely chopped (1/3 cup)
3 large radishes, chopped (1/4 cup)
2 green onions, chopped (1/4 cup)
1/2 cup crumbled feta cheese (2 oz.) (optional)
Celery leaves (optional)
Prepare the Dijon Dressing as directed and set aside.
For salad, in a medium saucepan, heat the 2 cups water and 1-1/4 teaspoon salt to boiling. Stir in lentils. Return to boiling. Reduce heat. Cover and simmer mixture for about 25 minutes or until lentils are tender, but not soft. Drain well. Spoon the lentils into a large bowl; set them aside to cool.
In a medium saucepan, combine the 1 cup water and the 1/4 teaspoon salt. Heat to boiling. Stir in rice. Return to boiling. Reduce the heat. Cover and simmer the rice mixture over medium-low heat for about 12 minutes or until tender and liquid is absorbed. Let stand 3 minutes; add to lentils in bowl. Cool.
Stir in carrot, celery, cucumber, red and green sweet peppers, radishes, and green onions. Add dressing; toss salad gently to coat. Serve at room temperature. Sprinkle with feta cheese and garnish with celery leaves, if you like. Makes 6 servings.
Dijon Dressing
In a blender container, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons Dijon-style mustard, 1 clove garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and blend till mixture is smooth.
Minted Wild Rice Salad
Serves 12
1 cup uncooked wild rice, rinsed and drained
1-1/2 cups chopped tomatoes
1 cup chopped yellow, green, or red sweet pepper
1 cup chopped green onions
2/3 cup golden raisins or dried cherries
2/3 cup chopped pecans, toasted
1/2 cup snipped fresh mint
1/3 cup olive oil
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook wild rice according to package directions; drain and cool.
In a large bowl combine cooled rice, tomatoes, sweet pepper, green onions, raisins, pecans, and mint; set aside.
In a small bowl combine olive oil, lemon juice, salt, and pepper; mix well. Pour over wild rice mixture, tossing to coat. Cover and chill for 2 to 8 hours.
To Tote: Transport in an insulated cooler with ice packs.
Sweet Potato Salad
Serves 8 as a side dish
1/2 teaspoon cooking oil
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
Salt and black pepper
1/4 cup salad oil
2 tablespoons cider vinegar
2 tablespoons pure maple syrup or maple-flavored syrup
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh parsley
To roast potatoes: Brush a 15x10x1-inch baking pan with the cooking oil. Arrange the sweet potatoes in a single layer in the pan. Sprinkle with salt and pepper. Roast potatoes in a 425 degree F oven for 25 to 30 minutes or until tender. Remove pan from oven; let cool on a wire rack.
For dressing: In a bowl, whisk together the salad oil, vinegar, maple syrup, and Dijon-style mustard.
Transfer sweet potatoes to a bowl. Sprinkle with parsley. Pour dressing over all. Toss gently to combine. Serve at room temperature.
Italian Basil, Tomato, and Pasta Salad
Serves 16
1/2 cup red wine vinegar
2 tablespoons Dijon-style mustard
1/4 teaspoon black pepper
2 cloves garlic, minced
1/2 cup olive oil
1/2 cup slivered fresh basil
8 ounces dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
2 9-ounce packages frozen cut green beans
6 medium tomatoes, cut into thin wedges
1 cup sliced pitted kalamata olives or ripe olives
2 cups loosely packed fresh basil leaves
3/4 cup (3 oz.) finely shredded Parmesan cheese
3 tablespoons snipped fresh parsley
For dressing: In a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.
To Tote: Transport in an insulated cooler with ice packs.
Tuesday, July 04, 2006
Chicken Experiment
I played around with some chicken today, with OK results.
I found this cranberry mustard at Meijer's yesterday, so I made a sauce / glaze for some chicken by mixing the cranberry mustard with a little orange juice (I'd guess 1/3 cup of the cranberry mustard to 1.4 cup of OJ) and added some Italian seasoning to it (a few generous shakes). This I poured over the chicken and baked for 30 minutes at 350 degrees F.
I forgot to baste, so the glaze didn't cover the chicken as well as I would have liked, but other than that it was relatively tasty. I'll probably play with this a little more later in the week – in my head I see something thicker on the chicken, so I probably need to adjust my proportions a bit. Less OJ perhaps. Possibly different spices as well – the Italian didn't really match up well with the rest of it. Or possibly I need a different liquid to thin the mustard a bit. Soy sauce maybe?
Suggestions are welcome.
I found this cranberry mustard at Meijer's yesterday, so I made a sauce / glaze for some chicken by mixing the cranberry mustard with a little orange juice (I'd guess 1/3 cup of the cranberry mustard to 1.4 cup of OJ) and added some Italian seasoning to it (a few generous shakes). This I poured over the chicken and baked for 30 minutes at 350 degrees F.
I forgot to baste, so the glaze didn't cover the chicken as well as I would have liked, but other than that it was relatively tasty. I'll probably play with this a little more later in the week – in my head I see something thicker on the chicken, so I probably need to adjust my proportions a bit. Less OJ perhaps. Possibly different spices as well – the Italian didn't really match up well with the rest of it. Or possibly I need a different liquid to thin the mustard a bit. Soy sauce maybe?
Suggestions are welcome.
Tuesday, June 27, 2006
Garlic Potato Balls
Here’s one from the department of quick and tasty side dishes
Garlic Potato Balls
Serves 2
1 tablespoon butter of margarine
1 can (15 ounces) small white potatoes, drained
¼ teaspoon garlic salt
½ teaspoon minced fresh parsley
In a skillet, melt the butter over medium heat. Add potatoes and sprinkle with garlic salt. Cook and stir for 15 to 20 minutes or until golden brown. Sprinkle with parsley
Source: Cooking for One or Two, © 2003 Taste of Home Books
Garlic Potato Balls
Serves 2
1 tablespoon butter of margarine
1 can (15 ounces) small white potatoes, drained
¼ teaspoon garlic salt
½ teaspoon minced fresh parsley
In a skillet, melt the butter over medium heat. Add potatoes and sprinkle with garlic salt. Cook and stir for 15 to 20 minutes or until golden brown. Sprinkle with parsley
Source: Cooking for One or Two, © 2003 Taste of Home Books
Friday, June 23, 2006
Orange Glazed Chicken
I made this the other night, and found it delicious, so I thought it would be good to pass it along.
Orange Glazed Chicken
Serves 1
1 tablespoon all purpose flour
½ teaspoon salt
½ teaspoon pepper
1 boneless skinless chicken breast half
2 teaspoons vegetable oil
½ teaspoon orange marmalade
½ cup orange juice
Dash of ground nutmeg
Combine the flour, salt, and pepper and coat the chicken breast in it. In a skillet, heat the oil on medium: brown the chicken on both sides. Spread marmalade on top of chicken and sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes, or until chicken juices run clear.
Source: Cooking for One or Two, copyright © 2003 Taste of Home Books
Notes from the Hare:
I substituted five spice powder for the nutmeg, since I kind of forgot I didn't have any nutmeg.
Orange Glazed Chicken
Serves 1
1 tablespoon all purpose flour
½ teaspoon salt
½ teaspoon pepper
1 boneless skinless chicken breast half
2 teaspoons vegetable oil
½ teaspoon orange marmalade
½ cup orange juice
Dash of ground nutmeg
Combine the flour, salt, and pepper and coat the chicken breast in it. In a skillet, heat the oil on medium: brown the chicken on both sides. Spread marmalade on top of chicken and sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes, or until chicken juices run clear.
Source: Cooking for One or Two, copyright © 2003 Taste of Home Books
Notes from the Hare:
I substituted five spice powder for the nutmeg, since I kind of forgot I didn't have any nutmeg.
Pork Tenderloin on Roasted Red Pepper-Tomato Sauce with Pasta, Sugar Snap Salad, and Cocoa-Banana Frozen Dessert
A pleasant trio of recipes today, with another coming later on once I get home and pull that particular cookbook out. All threre of these have been sitting in the inbox for a while
Pork Tenderloin Piccata on Roasted Red Pepper-Tomato Sauce with Pasta
Serves 2. Can be doubled to serve 4 or multiplied for more.
Ingredients:
For the Sauce
2 Tbl olive oil
2 Tbl garlic, diced
15-oz can diced tomatoes, undrained
2 cups roasted red peppers, rinsed
1/2 tsp red pepper flakes
For the Pork
1 pork tenderloin (fresh or thawed, approximately 1 pound)
1-1/2 cups bread crumbs (Italian) or add Italian herbs to plain bread crumbs
3/4 to 1 cup of egg substitute or 2 eggs, beaten
2 Tbl olive oil
Butter (if you want)
2 portions of pasta (This can be just about any kind--angel hair, spaghetti, linguini, or even penne, etc.)
Instructions:
In a sauce pan, put in your olive oil and your garlic. Heat on Medium High just to get the garlic bubbling and fragrant. Do not brown it.
Whiz the tomatoes and peppers in your food processor or blender until fairly smooth. Add those and the pepper flakes to the sauce pan. Cook the sauce on Medium heat about 10 to 12 minutes to reduce it and meld the flavors. You're really just heating it well.
Put on a large pot of water to make your pasta. You need to get the water boiling.
Slice the pork tenderloin into one-half inch slices. You should have about 4 slices per person from one tenderloin and then the ends. Use plastic sandwich bags to protect the meat. Place each slice inside a bag. Gently pound each slice with a meat mallet to flatten to half thickness or maybe even one-third inch thick. Be careful. You don't want to go so far as to put holes in your pork tenderloin, and tenderloin is fairly susceptible to damage. Go easy on it.
When your tenderloin slices are flattened, dip each of them in the egg on both sides and then dip each of the slices in the bread crumbs.
Heat your oil in the saute pan. (Add the butter if you want it even richer; maybe a tablespoon.) Then put the slices in on Medium Low. Brown one side on Medium High and then turn them over and cook the other side on medium low. When you turn the pork, use a flat spatula to keep the breading from falling off. Peek to see they are browned. This will all take only 5 to 7 minutes. Pork cooks pretty fast. Your tenderloins can be slightly pink in the middle if you like it that way, or you can turn off the heat and let them continue to cook until no pink remains.
While the meat is cooking you can cook your pasta. The pasta will take the longest to cook, depending on which noodle you choose and whether your pasta is fresh or dried.
To serve this dish you have a few options: If you are trying to do a lower carb thing, you can skip the pasta and just have the pork and sauce with a larger salad. Otherwise, put the pasta on the plate first, ladle on your sauce and then top with the pork. This way your breading will stay sort of crunchy.
Sugar Snap Salad
Serves 4
8 ounces sugar snap peas (2 cups), trimmed2 tablespoons white-wine vinegar2 tablespoons extra-virgin olive oil1/4 teaspoon salt1/8 teaspoon freshly ground pepper1 bunch scallions, trimmed and thinly sliced on the diagonal1/2 large red bell pepper, cut into 11/2-inch-long slivers
Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
Whisk vinegar, oil, salt and pepper in a large bowl. Add peas, scallions and bell pepper; toss to coat. Serve within 1 hour.
Cocoa-Banana Frozen Dessert
Serves 6
4 very ripe bananas 2 tablespoons pure unsweetened cocoa powder 1 teaspoon pure vanilla extract 2 tablespoons real maple syrup
Peel the bananas and place in a blender or food processor along with the cocoa powder. Add the vanilla extract and the maple syrup.
Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.
Pork Tenderloin Piccata on Roasted Red Pepper-Tomato Sauce with Pasta
Serves 2. Can be doubled to serve 4 or multiplied for more.
Ingredients:
For the Sauce
2 Tbl olive oil
2 Tbl garlic, diced
15-oz can diced tomatoes, undrained
2 cups roasted red peppers, rinsed
1/2 tsp red pepper flakes
For the Pork
1 pork tenderloin (fresh or thawed, approximately 1 pound)
1-1/2 cups bread crumbs (Italian) or add Italian herbs to plain bread crumbs
3/4 to 1 cup of egg substitute or 2 eggs, beaten
2 Tbl olive oil
Butter (if you want)
2 portions of pasta (This can be just about any kind--angel hair, spaghetti, linguini, or even penne, etc.)
Instructions:
In a sauce pan, put in your olive oil and your garlic. Heat on Medium High just to get the garlic bubbling and fragrant. Do not brown it.
Whiz the tomatoes and peppers in your food processor or blender until fairly smooth. Add those and the pepper flakes to the sauce pan. Cook the sauce on Medium heat about 10 to 12 minutes to reduce it and meld the flavors. You're really just heating it well.
Put on a large pot of water to make your pasta. You need to get the water boiling.
Slice the pork tenderloin into one-half inch slices. You should have about 4 slices per person from one tenderloin and then the ends. Use plastic sandwich bags to protect the meat. Place each slice inside a bag. Gently pound each slice with a meat mallet to flatten to half thickness or maybe even one-third inch thick. Be careful. You don't want to go so far as to put holes in your pork tenderloin, and tenderloin is fairly susceptible to damage. Go easy on it.
When your tenderloin slices are flattened, dip each of them in the egg on both sides and then dip each of the slices in the bread crumbs.
Heat your oil in the saute pan. (Add the butter if you want it even richer; maybe a tablespoon.) Then put the slices in on Medium Low. Brown one side on Medium High and then turn them over and cook the other side on medium low. When you turn the pork, use a flat spatula to keep the breading from falling off. Peek to see they are browned. This will all take only 5 to 7 minutes. Pork cooks pretty fast. Your tenderloins can be slightly pink in the middle if you like it that way, or you can turn off the heat and let them continue to cook until no pink remains.
While the meat is cooking you can cook your pasta. The pasta will take the longest to cook, depending on which noodle you choose and whether your pasta is fresh or dried.
To serve this dish you have a few options: If you are trying to do a lower carb thing, you can skip the pasta and just have the pork and sauce with a larger salad. Otherwise, put the pasta on the plate first, ladle on your sauce and then top with the pork. This way your breading will stay sort of crunchy.
Sugar Snap Salad
Serves 4
8 ounces sugar snap peas (2 cups), trimmed2 tablespoons white-wine vinegar2 tablespoons extra-virgin olive oil1/4 teaspoon salt1/8 teaspoon freshly ground pepper1 bunch scallions, trimmed and thinly sliced on the diagonal1/2 large red bell pepper, cut into 11/2-inch-long slivers
Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
Whisk vinegar, oil, salt and pepper in a large bowl. Add peas, scallions and bell pepper; toss to coat. Serve within 1 hour.
Cocoa-Banana Frozen Dessert
Serves 6
4 very ripe bananas 2 tablespoons pure unsweetened cocoa powder 1 teaspoon pure vanilla extract 2 tablespoons real maple syrup
Peel the bananas and place in a blender or food processor along with the cocoa powder. Add the vanilla extract and the maple syrup.
Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.
Friday, May 19, 2006
Quick Salsa
I found this in one of my e-mail inboxes a little while back. It's very simple to assemble and looks relatively tasty.
Put-it-on-Everything Salsa
Serves 2
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 garlic clove, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large bowl, combine tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve at room temperature.
Put-it-on-Everything Salsa
Serves 2
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 garlic clove, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large bowl, combine tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve at room temperature.
Friday, May 05, 2006
Lemon-Roasted Turkey Breast
Serves 4+ depending on portion sizes
1 4-lb (approximately) BONE-IN turkey breast
Butter spray
Curt's Seasoning
5 to 6 thin lemon slices (peel on)
(See below for optional Lemon Sauce for the Lemon-Roasted Turkey Breast)
Gently loosen the skin over the breast so you can insert the lemon slices. There's usually a hole somewhere where you can get your fingers in and then just coax them up so you loosen the skin on the whole breast. Slide in the lemon slices so they sit next to each other covering the breast. They will lie under the skin, and the skin will hold them in place.
Approximately 3 slices per side will do it. Stand the breast bone-side down in a large roasting pan. You want it to balance on the breastbone. I use a large, deep lasagna pan so I have plenty of room around the breast for the side dish. If you need to, you can do the side dish in another pan. Spray the turkey breast with the butter spray. Sprinkle on the Curt's spice blend. I cover the breast pretty generously. This is not a hot spice, just a real flavorful blend.
Ratatouille Serves 4 2 Japanese eggplants cut into one-inch cubes. (Do not bother to peel the eggplant. If you can't get Japanese eggplant, just get regular small ones.)
2 green zucchini, cut into one-half inch slices
12 large mushrooms, cleaned and cut in half, top to bottom
1 12-oz jar roasted red peppers, cut into one-half inch wide strips
6 large shallots, peeled and cut in half
16 cherry tomatoes
1/2 cup olive oil
1 heaping tsp Italian herb mix
2 Tbl balsamic vinegar glaze (Aged balsamic vinegar will also work.)
If you use the large eggplants, you'll have to seed them.
Place the eggplant pieces on a paper towel and lightly sprinkle salt over them. Set aside while you prep the rest of the veggies. Prep your remaining veggies. Then toss all of the vegetables (including the eggplants) around the turkey. Mix them up so you have a good variety all around the turkey breast. Drizzle on the olive oil and the Italian herbs. Keep the vinegar out for now.
Roast the turkey and the vegetables at 350 degrees for 2 hours. If you use a meat thermometer, keep an eye on it and roast your turkey to 190 degrees. At the 2-hour mark, stir the veggies and check the thermometer. You should be ready or just about ready to take out the turkey. When the turkey is finished, take the turkey out of the pan and put it on a carving board. Drizzle on the vinegar or glaze. Put the veggies in the turned-off oven so they stay warm. The turkey should sit for 10 minutes while you make the sauce. This causes the juices to soak back into the turkey, keeping it moist.
Lemon Sauce for the Lemon-Roasted Turkey Breast (optional)
4 Tbl butter, melted
3 tsp grated lemon rind
2 tsp lemon juice
Mix all of these in a pan or a heatproof measuring cup and keep warm until you want to drizzle it over the turkey slices. Carve the turkey, put the ratatouille on the side, drizzle the turkey with lemon sauce and you're ready to serve.
Serves 4+ depending on portion sizes
1 4-lb (approximately) BONE-IN turkey breast
Butter spray
Curt's Seasoning
5 to 6 thin lemon slices (peel on)
(See below for optional Lemon Sauce for the Lemon-Roasted Turkey Breast)
Gently loosen the skin over the breast so you can insert the lemon slices. There's usually a hole somewhere where you can get your fingers in and then just coax them up so you loosen the skin on the whole breast. Slide in the lemon slices so they sit next to each other covering the breast. They will lie under the skin, and the skin will hold them in place.
Approximately 3 slices per side will do it. Stand the breast bone-side down in a large roasting pan. You want it to balance on the breastbone. I use a large, deep lasagna pan so I have plenty of room around the breast for the side dish. If you need to, you can do the side dish in another pan. Spray the turkey breast with the butter spray. Sprinkle on the Curt's spice blend. I cover the breast pretty generously. This is not a hot spice, just a real flavorful blend.
Ratatouille Serves 4 2 Japanese eggplants cut into one-inch cubes. (Do not bother to peel the eggplant. If you can't get Japanese eggplant, just get regular small ones.)
2 green zucchini, cut into one-half inch slices
12 large mushrooms, cleaned and cut in half, top to bottom
1 12-oz jar roasted red peppers, cut into one-half inch wide strips
6 large shallots, peeled and cut in half
16 cherry tomatoes
1/2 cup olive oil
1 heaping tsp Italian herb mix
2 Tbl balsamic vinegar glaze (Aged balsamic vinegar will also work.)
If you use the large eggplants, you'll have to seed them.
Place the eggplant pieces on a paper towel and lightly sprinkle salt over them. Set aside while you prep the rest of the veggies. Prep your remaining veggies. Then toss all of the vegetables (including the eggplants) around the turkey. Mix them up so you have a good variety all around the turkey breast. Drizzle on the olive oil and the Italian herbs. Keep the vinegar out for now.
Roast the turkey and the vegetables at 350 degrees for 2 hours. If you use a meat thermometer, keep an eye on it and roast your turkey to 190 degrees. At the 2-hour mark, stir the veggies and check the thermometer. You should be ready or just about ready to take out the turkey. When the turkey is finished, take the turkey out of the pan and put it on a carving board. Drizzle on the vinegar or glaze. Put the veggies in the turned-off oven so they stay warm. The turkey should sit for 10 minutes while you make the sauce. This causes the juices to soak back into the turkey, keeping it moist.
Lemon Sauce for the Lemon-Roasted Turkey Breast (optional)
4 Tbl butter, melted
3 tsp grated lemon rind
2 tsp lemon juice
Mix all of these in a pan or a heatproof measuring cup and keep warm until you want to drizzle it over the turkey slices. Carve the turkey, put the ratatouille on the side, drizzle the turkey with lemon sauce and you're ready to serve.
Wednesday, April 12, 2006
A duo.
Today I’ve got a couple of recipes for you – a tasty looking stew and a relatively simple lamb roast for Easter.
Pinto Bean Stew
Serves 6
1 cup dried pinto beans
2 cups cold water
½ cup chopped carrot
2 garlic cloves, minced
¾ teaspoon chili powder
½ teaspoon salt
Dash of cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green pepper, chopped
1 can (14 to 15 ounces) diced tomatoes, undrained
2 to 3 teaspoons balsamic vinegar
¼ teaspoon sugar
Place beans in a large saucepan. Adde enough water to cover beans by 2 inches. Bring to a boil, then boil for 2 minutes.
Remove from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to pan.
Add cold water, carrot, garlic, chili powder, salt, and cayenne. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until beans are almost tender.
In a nonstick skillet coated with cooking spray, saute corn, onion, and green pepper until tender. Add to bean mixture.
Cover and cook for 45 minutes. Stir in tomatoes, vinegar, and sugar. Cook 5 minutes longer or until heated through.
Source: Taste of Home’s Big Book of Soup, © 2005 Taste of Home Books
Crown Roast of Lamb With Rosemary
Serves 5
1/4 cup chopped fresh rosemary 12 garlic cloves, minced 2 tablespoons fresh oregano, chopped 1 tablespoon salt 2 teaspoons ground black pepper 1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together) 2 ½ tablespoons extra-virgin olive oil Fresh parsley (for garnish)
Preheat oven to 450°F. Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.
Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).
Transfer lamb to platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.
Pinto Bean Stew
Serves 6
1 cup dried pinto beans
2 cups cold water
½ cup chopped carrot
2 garlic cloves, minced
¾ teaspoon chili powder
½ teaspoon salt
Dash of cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green pepper, chopped
1 can (14 to 15 ounces) diced tomatoes, undrained
2 to 3 teaspoons balsamic vinegar
¼ teaspoon sugar
Place beans in a large saucepan. Adde enough water to cover beans by 2 inches. Bring to a boil, then boil for 2 minutes.
Remove from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to pan.
Add cold water, carrot, garlic, chili powder, salt, and cayenne. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until beans are almost tender.
In a nonstick skillet coated with cooking spray, saute corn, onion, and green pepper until tender. Add to bean mixture.
Cover and cook for 45 minutes. Stir in tomatoes, vinegar, and sugar. Cook 5 minutes longer or until heated through.
Source: Taste of Home’s Big Book of Soup, © 2005 Taste of Home Books
Crown Roast of Lamb With Rosemary
Serves 5
1/4 cup chopped fresh rosemary 12 garlic cloves, minced 2 tablespoons fresh oregano, chopped 1 tablespoon salt 2 teaspoons ground black pepper 1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together) 2 ½ tablespoons extra-virgin olive oil Fresh parsley (for garnish)
Preheat oven to 450°F. Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.
Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).
Transfer lamb to platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.
Friday, March 10, 2006
An Even Dozen
Today, we present a collection of random recipes that have been sitting in one or another of my e-mail inboxes for a while now.
Puff Pastry Straws
Makes about 20 straws
1 sheet of puff pastry (thawed)
Flour to dust your work surface
1 cup shredded cheddar cheese
1 egg to make an egg wash
Cayenne pepper
Take the puff pastry out of the package and put it on the counter about an hour before you want to start. You need it to soften up so it's easy to unfold without it cracking apart.
Lightly dust your work surface with the flour. Roll out your dough until it measures the size of a cookie sheet (11 X 17 inches or so). Just keep it in a rectangle shape as you roll. Take your egg and crack it open in a small bowl, then mix it with a 1/2 cup of water. Mix the two together with a fork until they're well jumbled. Take a brush (a pastry brush or, in a pinch, your barbecue brush will do) and spread some of the egg wash across the dough.
Spread your shredded cheese across half of the dough. Sprinkle with cayenne to taste. Fold the other half of the dough over the shredded cheese so the two sides come together. ( the pastry should now measure about 11 X 8 inches). Squish the dough down gently just so the two sides stick to each other.
Spray your cookie sheet with oil (plain or butter flavor).
Take a pizza cutter and cut long strips of dough. Each strip will be about 1/2 inch wide. When you've cut all of the strips, you are going to start putting them on the cookie sheet. Pick each one up and twist it at few times by holding one end in each hand and twisting opposite directions, just two or three twists. Then place the twisted straw on the cookie sheet and press down on the ends so the straw doesn't untwist. This sort of "sticks" the straws to the cookie sheet so they stay still while cooking. Place the straws an inch or more apart on the cookie sheet because they "grow" while they cook. You might have to do at least two batches from one sheet of pastry.
Bake at 375 degrees for approx. 10 to 12 minutes. Watch for the straws to get lightly browned. Remove from the oven and let cool slightly. You want them to firm up, but don't leave them on the cookie sheet until they are fully cool or they will stick. (Five minutes on the sheet ought to do it.) Then run your spatula along the length of the straw to loosen it, and pick it up with your fingers or a tong and put it aside to finish cooling.
Bean Dip with Horseradish
Serves 8
2 cups cooked beans (Cannellini, pinto or Great Northern; if using canned beans, drain and rinse first)
2 tbsp extra-virgin olive oil
1 tbsp prepared horseradish
2 scallions, trimmed and minced
Salt to taste
Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary. Season with salt to taste.
Fresh Berry Sangria
Makes about 2 quarts
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 cup hulled, halved fresh strawberries
1 tablespoon Splenda or sugar substitute or sugar
1 1/2 cups white cranberry juice
1 bottle (750 ml) chilled rose wine
1 cup sparkling water, as desired
Wash berries. In a pitcher, combine all berries, Splenda, and cranberry juice. Let sit 1 hour. Stir in wine and sparkling water to make as bubbly as you like. Serve chilled.
Grilled Chicken Breast with Grilled Vegetables
Serves 4
2 boneless, skinless chicken breasts, cut in half (about one pound total)
1 large zucchini
1 large yellow squash
2 portobello mushrooms
2 red bell peppers
1 fennel bulb
2 heads of endive
4 cloves garlic, chopped fine
1/2 cup flat-leaf parsley, chopped fine
1/2 cup fresh basil, shredded
1 Tbsp. dried oregano or 2 tsp fresh and chopped fine
1/4 cup olive oil
1 head red leaf lettuce, chicory or escarole
salt and fresh ground black pepper to taste
Preheat grill. Cut zucchini and yellow squash in half. Cut each half into wide flat planks about 1/8" thick. Remove stems from mushrooms and slice to same thickness as squashes. Remove stem, core, seeds and ribs from peppers and cut to the same width as squash planks. Cut fennel bulbs into eighths or sixteenths keeping root end on to help hold slices together. Cut endive in half lengthwise. Toss vegetables together with about 2 tsp. of salt, a couple pinches of ground black pepper, oregano, oil and garlic.
Pound chicken between pieces of plastic wrap to uniform thickness and season both sides of each breast with salt and pepper. Place chicken on grill and cook a few minutes per side. The meat should release easily from the grill when ready. In a separate area spread vegetables out on grill, working in batches if necessary.
While vegetables cook, rinse and pat dry fresh greens and chop into bite-sized pieces. Mound greens on plates beside chicken and grilled vegetables. Season with salt and pepper.
Simple Summer Soup
2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
2 teaspoons finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
Grilled Asian Salmon
Serves 2
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh ginger
1 teaspoon rice wine vinegar
2 center-cut salmon fillets, about 5 oz each
In shallow glass dish, combine sesame oil, soy sauce, ginger, and vinegar. Add salmon; turn to coat. Marinate, refrigerated, for 30 minutes to 1 hour, turning occasionally.
Preheat grill (medium-high heat); lightly oil grill. Place fillets on grill, skin-side up. Grill about 5 minutes per side. Fish is cooked when a thin knife blade inserted in center reveals that the pink flesh is almost opaque. Serve warm.
(Note: If you are going to use thinner fillets, cut from the tall end of the salmon, keep in mind that they can easily overcook on the grill. Salmon skin cooks to a tasty crispiness, so keep the skin on when grilling.)
Lemon-Caper Chicken
Serves 4
1 Tbsp olive oil
4 thinly-sliced boneless, skinless chicken breast halves (about 4oz each)
Salt and pepper
4 tsp whole-wheat flour, divided
1 medium shallot, minced
2 Tbsp drained capers
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
1-2 Tbsp minced fresh parsley
Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley; pour sauce over chicken. Serve immediately.
Mexican Coleslaw
Serves 2
2 tbsp cider vinegar
1 tbsp canola oil
1 clove garlic, minced
1 tsp sugar
4 cups shredded cabbage (about one head: mix different kinds of cabbage for different colors and tastes)
In a small bowl, mix together the vinegar, oil, garlic and sugar until the sugar dissolves. Pour over the cabbage, stir well and refrigerate.
Eggplant Rounds
1/3 cup minced onion
1/3 cup fresh parsley
1 Tbsp. oregano
2 cloves garlic, minced
2/3 cup mayonnaise
1/2 cup fresh grated Parmesan cheese
salt and fresh ground pepper to taste
2 small eggplants cut into 1/3 inch thick slices
1/3 cup slivered almonds
Combine all ingredients except eggplant slices and slivered almonds in bowl or food processor. Mix well and adjust seasonings to taste. Place eggplant slices on greased cookie sheet and spread mayonnaise mixture evenly on each slice. Top with slivered almonds. Bake in preheated 375 degree oven for 15 to 20 minutes until browned.
You can vary the presentation of this starter depending on how long you cook the eggplants. If you take them out as soon as the cheese beings to brown then you will have warm and gooey rounds. If you let the eggplant slices stay in the oven for a few more minutes then you will have a much firmer result.
Sauteed Scallops with Lemon Sauce
2 pounds scallops
2 Tbsp. olive oil
1 Tbsp. cornstarch
1/4 cup dry white wine
Juice of 2 lemons
1 Tbsp. lemon zest
1/2 tsp. dried dill
1/4 cup crisp cooked bacon, crumbled
1/4 cup fresh parsley, chopped
Saute scallops in olive oil for 5 - 10 minutes. Combine cornstarch, wine and lemon juice and zest and stir until cornstarch is nearly dissolved. Add this mixture along with dill and bacon to scallops and stir until mixture thickens. Serve immediately. Sea scallops are usually larger and have more flavor than the smaller Bay scallops but the choice is really up to you.
Fettuccini with Broccoli
1 pound fettuccini
1 cup evaporated milk
2 Tbsp. butter
2 cloves garlic, minced
1 cup fresh broccoli
1/2 cup freshly grated Parmesan Cheese
Cook fettuccini until just al dente. Drain fettuccini and return to pot. Add remaining ingredients, mix well and cook on low heat until nice and warm then serve. Use the broccoli tops and the peel the skin off of the stalks and cut them in thin slices like waterchestnuts.
Baked Alaska
1 quart ice cream in block form
1 one inch piece sponge cake
5 egg whites 1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup sugar
Make sure cake is larger on all sides than ice cream block. Place cake on piece of tinfoil. Place ice cream block on top of cake. Cut cake so that it is approximately 1 inch wider than ice cream on all sides. Cover cake/ice cream combination and freeze for one hour or until firm. Beat egg whites, vanilla and cream of tartar until mixture forms soft peaks. Add sugar and beat into stiff peaks. Place cake and ice cream on baking sheet. Spread egg white and sugar mixture all over cake and ice cream and seal at edges all around. Bake in 450 degree oven for about 3 - 4 minutes until golden brown. Slice and serve right away.
Puff Pastry Straws
Makes about 20 straws
1 sheet of puff pastry (thawed)
Flour to dust your work surface
1 cup shredded cheddar cheese
1 egg to make an egg wash
Cayenne pepper
Take the puff pastry out of the package and put it on the counter about an hour before you want to start. You need it to soften up so it's easy to unfold without it cracking apart.
Lightly dust your work surface with the flour. Roll out your dough until it measures the size of a cookie sheet (11 X 17 inches or so). Just keep it in a rectangle shape as you roll. Take your egg and crack it open in a small bowl, then mix it with a 1/2 cup of water. Mix the two together with a fork until they're well jumbled. Take a brush (a pastry brush or, in a pinch, your barbecue brush will do) and spread some of the egg wash across the dough.
Spread your shredded cheese across half of the dough. Sprinkle with cayenne to taste. Fold the other half of the dough over the shredded cheese so the two sides come together. ( the pastry should now measure about 11 X 8 inches). Squish the dough down gently just so the two sides stick to each other.
Spray your cookie sheet with oil (plain or butter flavor).
Take a pizza cutter and cut long strips of dough. Each strip will be about 1/2 inch wide. When you've cut all of the strips, you are going to start putting them on the cookie sheet. Pick each one up and twist it at few times by holding one end in each hand and twisting opposite directions, just two or three twists. Then place the twisted straw on the cookie sheet and press down on the ends so the straw doesn't untwist. This sort of "sticks" the straws to the cookie sheet so they stay still while cooking. Place the straws an inch or more apart on the cookie sheet because they "grow" while they cook. You might have to do at least two batches from one sheet of pastry.
Bake at 375 degrees for approx. 10 to 12 minutes. Watch for the straws to get lightly browned. Remove from the oven and let cool slightly. You want them to firm up, but don't leave them on the cookie sheet until they are fully cool or they will stick. (Five minutes on the sheet ought to do it.) Then run your spatula along the length of the straw to loosen it, and pick it up with your fingers or a tong and put it aside to finish cooling.
Bean Dip with Horseradish
Serves 8
2 cups cooked beans (Cannellini, pinto or Great Northern; if using canned beans, drain and rinse first)
2 tbsp extra-virgin olive oil
1 tbsp prepared horseradish
2 scallions, trimmed and minced
Salt to taste
Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary. Season with salt to taste.
Fresh Berry Sangria
Makes about 2 quarts
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 cup hulled, halved fresh strawberries
1 tablespoon Splenda or sugar substitute or sugar
1 1/2 cups white cranberry juice
1 bottle (750 ml) chilled rose wine
1 cup sparkling water, as desired
Wash berries. In a pitcher, combine all berries, Splenda, and cranberry juice. Let sit 1 hour. Stir in wine and sparkling water to make as bubbly as you like. Serve chilled.
Grilled Chicken Breast with Grilled Vegetables
Serves 4
2 boneless, skinless chicken breasts, cut in half (about one pound total)
1 large zucchini
1 large yellow squash
2 portobello mushrooms
2 red bell peppers
1 fennel bulb
2 heads of endive
4 cloves garlic, chopped fine
1/2 cup flat-leaf parsley, chopped fine
1/2 cup fresh basil, shredded
1 Tbsp. dried oregano or 2 tsp fresh and chopped fine
1/4 cup olive oil
1 head red leaf lettuce, chicory or escarole
salt and fresh ground black pepper to taste
Preheat grill. Cut zucchini and yellow squash in half. Cut each half into wide flat planks about 1/8" thick. Remove stems from mushrooms and slice to same thickness as squashes. Remove stem, core, seeds and ribs from peppers and cut to the same width as squash planks. Cut fennel bulbs into eighths or sixteenths keeping root end on to help hold slices together. Cut endive in half lengthwise. Toss vegetables together with about 2 tsp. of salt, a couple pinches of ground black pepper, oregano, oil and garlic.
Pound chicken between pieces of plastic wrap to uniform thickness and season both sides of each breast with salt and pepper. Place chicken on grill and cook a few minutes per side. The meat should release easily from the grill when ready. In a separate area spread vegetables out on grill, working in batches if necessary.
While vegetables cook, rinse and pat dry fresh greens and chop into bite-sized pieces. Mound greens on plates beside chicken and grilled vegetables. Season with salt and pepper.
Simple Summer Soup
2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
2 teaspoons finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
Grilled Asian Salmon
Serves 2
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh ginger
1 teaspoon rice wine vinegar
2 center-cut salmon fillets, about 5 oz each
In shallow glass dish, combine sesame oil, soy sauce, ginger, and vinegar. Add salmon; turn to coat. Marinate, refrigerated, for 30 minutes to 1 hour, turning occasionally.
Preheat grill (medium-high heat); lightly oil grill. Place fillets on grill, skin-side up. Grill about 5 minutes per side. Fish is cooked when a thin knife blade inserted in center reveals that the pink flesh is almost opaque. Serve warm.
(Note: If you are going to use thinner fillets, cut from the tall end of the salmon, keep in mind that they can easily overcook on the grill. Salmon skin cooks to a tasty crispiness, so keep the skin on when grilling.)
Lemon-Caper Chicken
Serves 4
1 Tbsp olive oil
4 thinly-sliced boneless, skinless chicken breast halves (about 4oz each)
Salt and pepper
4 tsp whole-wheat flour, divided
1 medium shallot, minced
2 Tbsp drained capers
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
1-2 Tbsp minced fresh parsley
Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley; pour sauce over chicken. Serve immediately.
Mexican Coleslaw
Serves 2
2 tbsp cider vinegar
1 tbsp canola oil
1 clove garlic, minced
1 tsp sugar
4 cups shredded cabbage (about one head: mix different kinds of cabbage for different colors and tastes)
In a small bowl, mix together the vinegar, oil, garlic and sugar until the sugar dissolves. Pour over the cabbage, stir well and refrigerate.
Eggplant Rounds
1/3 cup minced onion
1/3 cup fresh parsley
1 Tbsp. oregano
2 cloves garlic, minced
2/3 cup mayonnaise
1/2 cup fresh grated Parmesan cheese
salt and fresh ground pepper to taste
2 small eggplants cut into 1/3 inch thick slices
1/3 cup slivered almonds
Combine all ingredients except eggplant slices and slivered almonds in bowl or food processor. Mix well and adjust seasonings to taste. Place eggplant slices on greased cookie sheet and spread mayonnaise mixture evenly on each slice. Top with slivered almonds. Bake in preheated 375 degree oven for 15 to 20 minutes until browned.
You can vary the presentation of this starter depending on how long you cook the eggplants. If you take them out as soon as the cheese beings to brown then you will have warm and gooey rounds. If you let the eggplant slices stay in the oven for a few more minutes then you will have a much firmer result.
Sauteed Scallops with Lemon Sauce
2 pounds scallops
2 Tbsp. olive oil
1 Tbsp. cornstarch
1/4 cup dry white wine
Juice of 2 lemons
1 Tbsp. lemon zest
1/2 tsp. dried dill
1/4 cup crisp cooked bacon, crumbled
1/4 cup fresh parsley, chopped
Saute scallops in olive oil for 5 - 10 minutes. Combine cornstarch, wine and lemon juice and zest and stir until cornstarch is nearly dissolved. Add this mixture along with dill and bacon to scallops and stir until mixture thickens. Serve immediately. Sea scallops are usually larger and have more flavor than the smaller Bay scallops but the choice is really up to you.
Fettuccini with Broccoli
1 pound fettuccini
1 cup evaporated milk
2 Tbsp. butter
2 cloves garlic, minced
1 cup fresh broccoli
1/2 cup freshly grated Parmesan Cheese
Cook fettuccini until just al dente. Drain fettuccini and return to pot. Add remaining ingredients, mix well and cook on low heat until nice and warm then serve. Use the broccoli tops and the peel the skin off of the stalks and cut them in thin slices like waterchestnuts.
Baked Alaska
1 quart ice cream in block form
1 one inch piece sponge cake
5 egg whites 1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup sugar
Make sure cake is larger on all sides than ice cream block. Place cake on piece of tinfoil. Place ice cream block on top of cake. Cut cake so that it is approximately 1 inch wider than ice cream on all sides. Cover cake/ice cream combination and freeze for one hour or until firm. Beat egg whites, vanilla and cream of tartar until mixture forms soft peaks. Add sugar and beat into stiff peaks. Place cake and ice cream on baking sheet. Spread egg white and sugar mixture all over cake and ice cream and seal at edges all around. Bake in 450 degree oven for about 3 - 4 minutes until golden brown. Slice and serve right away.
Tuesday, February 21, 2006
Every now and then a meal goes bad.
Sunday night I tried a recipe that just didn’t work.
It isn’t that the taste was off, mind you, nor the ingredients. Those were good. And the flavor sounds very tasty indeed. I think the recipe itself is off.
See what you think.
Fragrant Curried Beef
Serves 6
4 tablespoons vegetable oil, divided
1 ½ pounds beef stew meat, cut into 1 inch cubes
4 garlic cloves
2 tablespoons chopped green chilies
1 tablespoon lemon juice
2 medium onions
1 piece (roughly 2 inches) fresh ginger, peeled and chopped
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon ground coriander
2 cinnamon sticks
3 bay leaves
1 ½ cups beef broth
Heat 2 tablespoons of oil in a large skillet over medium heat. Add beef and cook until browned, about 10 minutes. Remove the beef from the skillet
Puree the garlic cloves, green chilies, and lemon juice to a paste.
Slice one onion into rings. Heat 1 tablespoon oil in skillet and add onion rings. Cook about 2 minutes and remove from skillet. Set aside.
Cop remaining onion. Cook with remaining tablespoon of oil and ginger in skillet over medium high heat for 5 minutes. Add beef, garlic paste, cumin, thyme, coriander, cinnamon, and bay leaves.
Add broth to skillet and cover. Cook until beef is tender, about 1 hour. Add sliced onions. Boil uncovered until slightly thickened, about 5 minutes. Remove cinnamon sticks and bay leaves.
Source: Easy Everyday Cooking recipe cards
Notes from the Hare
Sounds tasty – so what went wrong? I’m thinking there was a step missing from the recipe, after you add the broth, to whit: bring to a boil, then reduce heat to low. I’m only guessing – after 20 minutes in a medium high skillet (which is where it was after cooking the second onion) the dish was bone dry and burning.
Alternatively, maybe the recipe is correct as written and my oven is just too hot. I’ll have to try this out again sometime and see if I can get it to work – what flavor I could taste was very good.
Instead of beef, this dish could be made with chicken or shrimp – I imagine you would want to switch to chicken broth instead of beef broth.
Also, you can use 1 ½ teaspoons of beef bouillon and 1 ½ cups of water for the beef broth.
It isn’t that the taste was off, mind you, nor the ingredients. Those were good. And the flavor sounds very tasty indeed. I think the recipe itself is off.
See what you think.
Fragrant Curried Beef
Serves 6
4 tablespoons vegetable oil, divided
1 ½ pounds beef stew meat, cut into 1 inch cubes
4 garlic cloves
2 tablespoons chopped green chilies
1 tablespoon lemon juice
2 medium onions
1 piece (roughly 2 inches) fresh ginger, peeled and chopped
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon ground coriander
2 cinnamon sticks
3 bay leaves
1 ½ cups beef broth
Heat 2 tablespoons of oil in a large skillet over medium heat. Add beef and cook until browned, about 10 minutes. Remove the beef from the skillet
Puree the garlic cloves, green chilies, and lemon juice to a paste.
Slice one onion into rings. Heat 1 tablespoon oil in skillet and add onion rings. Cook about 2 minutes and remove from skillet. Set aside.
Cop remaining onion. Cook with remaining tablespoon of oil and ginger in skillet over medium high heat for 5 minutes. Add beef, garlic paste, cumin, thyme, coriander, cinnamon, and bay leaves.
Add broth to skillet and cover. Cook until beef is tender, about 1 hour. Add sliced onions. Boil uncovered until slightly thickened, about 5 minutes. Remove cinnamon sticks and bay leaves.
Source: Easy Everyday Cooking recipe cards
Notes from the Hare
Sounds tasty – so what went wrong? I’m thinking there was a step missing from the recipe, after you add the broth, to whit: bring to a boil, then reduce heat to low. I’m only guessing – after 20 minutes in a medium high skillet (which is where it was after cooking the second onion) the dish was bone dry and burning.
Alternatively, maybe the recipe is correct as written and my oven is just too hot. I’ll have to try this out again sometime and see if I can get it to work – what flavor I could taste was very good.
Instead of beef, this dish could be made with chicken or shrimp – I imagine you would want to switch to chicken broth instead of beef broth.
Also, you can use 1 ½ teaspoons of beef bouillon and 1 ½ cups of water for the beef broth.
Thursday, February 02, 2006
Two recipes from Church
Here’s a couple of recipes I got from my friend Evie at church – a very tasty strudel and a Romanian dish that is a lot tastier than it might seem
Sour Cream Strudel
Serves 10 to 12
For the Dough
1 cup dairy sour cream
1 cup butter or margarine, softened
2 cups unsifted flour
For the Fruit Filling
1 cup dark raisins
¾ cup chopped nuts
¾ cup coconut
½ cup sugar
¾ cup plus 1 tablespoon peach preserves
¾ teaspoon cinnamon
Combine the Dough ingredients and refrigerate for two days.
After two days, combine all ingredients for the filling. Remove the dough from the fridge and divide in half. Roll out each half into an 8 x 11 inch rectangle. Spread filling on each half f the dough and roll as or a jelly roll. Bake in a preheated 350 degree F oven for 45 to 50 minutes, or until roll is slightly browned. Sprinkle with confectioner’s sugar and cut into ½ inch slices.
Corn Meal Mush with Cheese – Mamaliga cu Branza
Serves 6
1 ¼ cup corn meal
1 ¾ teaspoon salt
1 ½ cup cold water
Mix all of the above together. Put 4 cups water on to boil. Add mixture to boiling water, stirring constantly. When it begins to thicken, cover and cook 30 minutes, stirring occasionally
¼ pound butter
½ pint sour cream
¾ pound cheese (Wisconsin Brick recommended)
Divide butter into 3 equal parts, cheese into 2 equal parts, and corn meal mush into 2 equal parts. Put 1/3 of the butter and ½ of the mush into a casserole, add another 1/3 butter and ½ the cheese, cut into small pieces. Add the rest of the much, butter, and cheese (cut into small pieces) and top with sour cream. Bake for 1 hour in a preheated 350 degree F oven.
Notes From The Hare
I can personally attest to both of these dishes being quite tasty – although the Mamaliga cu Branza does look kind of funky.
Sour Cream Strudel
Serves 10 to 12
For the Dough
1 cup dairy sour cream
1 cup butter or margarine, softened
2 cups unsifted flour
For the Fruit Filling
1 cup dark raisins
¾ cup chopped nuts
¾ cup coconut
½ cup sugar
¾ cup plus 1 tablespoon peach preserves
¾ teaspoon cinnamon
Combine the Dough ingredients and refrigerate for two days.
After two days, combine all ingredients for the filling. Remove the dough from the fridge and divide in half. Roll out each half into an 8 x 11 inch rectangle. Spread filling on each half f the dough and roll as or a jelly roll. Bake in a preheated 350 degree F oven for 45 to 50 minutes, or until roll is slightly browned. Sprinkle with confectioner’s sugar and cut into ½ inch slices.
Corn Meal Mush with Cheese – Mamaliga cu Branza
Serves 6
1 ¼ cup corn meal
1 ¾ teaspoon salt
1 ½ cup cold water
Mix all of the above together. Put 4 cups water on to boil. Add mixture to boiling water, stirring constantly. When it begins to thicken, cover and cook 30 minutes, stirring occasionally
¼ pound butter
½ pint sour cream
¾ pound cheese (Wisconsin Brick recommended)
Divide butter into 3 equal parts, cheese into 2 equal parts, and corn meal mush into 2 equal parts. Put 1/3 of the butter and ½ of the mush into a casserole, add another 1/3 butter and ½ the cheese, cut into small pieces. Add the rest of the much, butter, and cheese (cut into small pieces) and top with sour cream. Bake for 1 hour in a preheated 350 degree F oven.
Notes From The Hare
I can personally attest to both of these dishes being quite tasty – although the Mamaliga cu Branza does look kind of funky.
Tuesday, January 24, 2006
Soup, Stew, and Meatballs
Today we have three recipes for you – a soup, a stew, and a meatball recipe.
Minestrone
Makes 8 servings
6 cups water
1 28 ounce can tomatoes, cut up
1 8 ounce can tomato sauce
1 large onion, chopped
1 cup chopped cabbage
1 medium carrot, chopped
1 stalk celery, chopped
4 teaspoon instant beef bouillon granules
1 tablespoon dried Italian seasoning, crushed
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
¼ teaspoon pepper
1 15 ounce can cannelloni or great northern beans
1 10 ounce package frozen lima beans, or 1 9 ounce package frozen Italian style green beans
4 ounces broken linguini or spaghetti
1 small zucchini, halved lengthwise and sliced
2 to 3 tablespoons purchased pesto (optional)
Grated Parmesan cheese
Ina 5 to 6 quart pot or Dutch oven, combine water, undrained tomatoes, tomato sauce, onion, cabbage, carrot, celery, bouillon granules, Italian seasoning, garlic, and pepper. Bring to a boil and reduce heat.
Cover and simmer for 10 minutes. Stir in undrained cannelloni or great northern beans, lima beans, linguini, and zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Serve in bowls with a tablespoon of pesto, if desired, and a sprinkle of Parmesan cheese.
Notes from the Hare
You can freeze this for up to 3 months at a time. After simmering, remove the soup from heat and allow it to cool. Transfer the soup to a pair of 2 quart freezer containers; seal, label, and freeze.
When ready to serve, transfer a portion of frozen soup to a large saucepan. Cover and cook over medium heat for 25 to 30 minutes or until heated through. Stir occasionally to break up the mixture.
Sweet and Sour Meatball Stew
Serves 4
1 20 ounce can pineapple chunks
1 medium sweet green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 cup beef broth
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon grated ginger, or ½ teaspoon ground ginger
½ teaspoon bottled minced garlic, or 1 clove garlic, minced
24 meatballs, thawed if frozen
2 tablespoons cornstarch
2 tablespoons water
2 cups fresh pea pods, or one 6 ounce package frozen peas
3 cups hot cooked rice
In a 12 inch skillet, combine undrained pineapple, red and green peppers, broth, vinegar, soy sauce, sherry, ginger, and garlic. Add meatballs. Bring to a boil, then reduce heat, cover, and simmer 10 to 15 minutes or until vegetables are crisp-tender and meatballs are heated through.
Combine cornstarch and water; stir into skillet. Cook and stir over medium heat until thickened and bubbly. Stir in pea pods; cook and stir 2 minutes more or until pods are heated through. Serve over hot rice.
Notes from the Hare
None for the stew
Marvelous Meatballs
Makes 48 meatballs
2 eggs, beaten
1 ½ cups soft bread crumbs (2 slices of bread)
1 cup finely chopped onion
½ cup snipped fresh parsley
½ cup milk, chicken broth, or chicken broth
1 teaspoon salt
½ teaspoon dried thyme, crushed
½ teaspoon pepper
2 pounds ground meat (beef, lamb, pork, chicken, or turkey)
In a large bowl combine eggs, bread crumbs, onion, parsley, milk or broth, salt, thyme, and pepper. Add ground meat and mix well. Form into balls (roughly 48 balls at 1 ¼ to 1 ½ inch). Place on a wire rack in a large baking pan, or on the unheated rack of a broiler pan. Bake in a 400 degree F oven for 20 to 25 minutes or until no longer pink in center. Drain on paper towels.
Divide into portions of 24 meatballs each and place in freezer containers; seal, label, and freeze. Use as needed, thawing first if frozen.
Notes from the Hare
To thaw, you can either let a portion stand in the fridge overnight, or spread them in a single layer in a 2 quart microwave safe dish. Cover and cook on 100% (high) power for 4 to 6 minutes or until thawed, stirring once.
Source for all of the recipes: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Minestrone
Makes 8 servings
6 cups water
1 28 ounce can tomatoes, cut up
1 8 ounce can tomato sauce
1 large onion, chopped
1 cup chopped cabbage
1 medium carrot, chopped
1 stalk celery, chopped
4 teaspoon instant beef bouillon granules
1 tablespoon dried Italian seasoning, crushed
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
¼ teaspoon pepper
1 15 ounce can cannelloni or great northern beans
1 10 ounce package frozen lima beans, or 1 9 ounce package frozen Italian style green beans
4 ounces broken linguini or spaghetti
1 small zucchini, halved lengthwise and sliced
2 to 3 tablespoons purchased pesto (optional)
Grated Parmesan cheese
Ina 5 to 6 quart pot or Dutch oven, combine water, undrained tomatoes, tomato sauce, onion, cabbage, carrot, celery, bouillon granules, Italian seasoning, garlic, and pepper. Bring to a boil and reduce heat.
Cover and simmer for 10 minutes. Stir in undrained cannelloni or great northern beans, lima beans, linguini, and zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Serve in bowls with a tablespoon of pesto, if desired, and a sprinkle of Parmesan cheese.
Notes from the Hare
You can freeze this for up to 3 months at a time. After simmering, remove the soup from heat and allow it to cool. Transfer the soup to a pair of 2 quart freezer containers; seal, label, and freeze.
When ready to serve, transfer a portion of frozen soup to a large saucepan. Cover and cook over medium heat for 25 to 30 minutes or until heated through. Stir occasionally to break up the mixture.
Sweet and Sour Meatball Stew
Serves 4
1 20 ounce can pineapple chunks
1 medium sweet green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 cup beef broth
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon grated ginger, or ½ teaspoon ground ginger
½ teaspoon bottled minced garlic, or 1 clove garlic, minced
24 meatballs, thawed if frozen
2 tablespoons cornstarch
2 tablespoons water
2 cups fresh pea pods, or one 6 ounce package frozen peas
3 cups hot cooked rice
In a 12 inch skillet, combine undrained pineapple, red and green peppers, broth, vinegar, soy sauce, sherry, ginger, and garlic. Add meatballs. Bring to a boil, then reduce heat, cover, and simmer 10 to 15 minutes or until vegetables are crisp-tender and meatballs are heated through.
Combine cornstarch and water; stir into skillet. Cook and stir over medium heat until thickened and bubbly. Stir in pea pods; cook and stir 2 minutes more or until pods are heated through. Serve over hot rice.
Notes from the Hare
None for the stew
Marvelous Meatballs
Makes 48 meatballs
2 eggs, beaten
1 ½ cups soft bread crumbs (2 slices of bread)
1 cup finely chopped onion
½ cup snipped fresh parsley
½ cup milk, chicken broth, or chicken broth
1 teaspoon salt
½ teaspoon dried thyme, crushed
½ teaspoon pepper
2 pounds ground meat (beef, lamb, pork, chicken, or turkey)
In a large bowl combine eggs, bread crumbs, onion, parsley, milk or broth, salt, thyme, and pepper. Add ground meat and mix well. Form into balls (roughly 48 balls at 1 ¼ to 1 ½ inch). Place on a wire rack in a large baking pan, or on the unheated rack of a broiler pan. Bake in a 400 degree F oven for 20 to 25 minutes or until no longer pink in center. Drain on paper towels.
Divide into portions of 24 meatballs each and place in freezer containers; seal, label, and freeze. Use as needed, thawing first if frozen.
Notes from the Hare
To thaw, you can either let a portion stand in the fridge overnight, or spread them in a single layer in a 2 quart microwave safe dish. Cover and cook on 100% (high) power for 4 to 6 minutes or until thawed, stirring once.
Source for all of the recipes: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Thursday, January 19, 2006
Two from the Dispatch
Here’s a couple of recipes I found in the paper yesterday that looked tasty.
Porcupine Meatballs
Serves 4
1 pound ground beef
¾ cup instant or regular white or brown rice
1 1/3 cups water
½ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
1/8 teaspoon ground pepper
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 can (15 ounces) tomato sauce
Preheat oven to 350 degrees F
Mix beef, rice, ½ cup water, onion, salt, celery salt, and pepper. Shape into balls about 1 ½ inches in diameter and place into baking dish.
Mix sugar, Worcestershire sauce, remaining cup of water, and tomato sauce. Pour over meatballs. Cover dish with foil. Bake for 45 minutes, then uncover and bake an additional 15 minutes.
Notes from the Hare
Nothing for the meatballs – although I’m not entirely sure where they got the name ‘porcupine’ from.
Pasta and Bean Soup
Serves 2
1 tablespoon olive oil
1 cup sliced yellow onion
½ cup sliced carrots
1 cup sliced celery
2 ½ cups canned diced tomatoes, low sodium, undrained
3 cups water
1 cup sliced cabbage or lettuce
1 cup “short” pasta (fusilli, penne, etc.)
1 tablespoon balsamic vinegar
1 tablespoon prepared horseradish
2 cups fresh spinach (or frozen)
1 cup rinsed and drained canned red beans
¼ pound lean smoked ham, cubed (roughly ¾ cup)
½ cup shredded cheese (cheddar, Monterey Jack, Colby, etc.)
Salt
Pepper
Heat oil in a large saucepan over medium high heat. Add onion, celery, and carrots. Sauté 2 to 3 minutes. Add tomatoes with juices and water. Bring to a boil, then lower heat to medium. Cover and cook 5 minutes. Add cabbage and pasta, increase heat and boil uncovered 8 to 10 minutes.
Stir vinegar into horseradish. Add to soup with the spinach, beans, and ham. Boil 1 to 2 minutes or until spinach is wilted and pasta is tender. Add cheese and salt and pepper to taste
Notes from the Hare
You can make the soup vegetarian by replacing the ham with more cheese, or leaving both out entirely You can also use a few drops of hot pepper sauce instead of horseradish
Porcupine Meatballs
Serves 4
1 pound ground beef
¾ cup instant or regular white or brown rice
1 1/3 cups water
½ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
1/8 teaspoon ground pepper
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 can (15 ounces) tomato sauce
Preheat oven to 350 degrees F
Mix beef, rice, ½ cup water, onion, salt, celery salt, and pepper. Shape into balls about 1 ½ inches in diameter and place into baking dish.
Mix sugar, Worcestershire sauce, remaining cup of water, and tomato sauce. Pour over meatballs. Cover dish with foil. Bake for 45 minutes, then uncover and bake an additional 15 minutes.
Notes from the Hare
Nothing for the meatballs – although I’m not entirely sure where they got the name ‘porcupine’ from.
Pasta and Bean Soup
Serves 2
1 tablespoon olive oil
1 cup sliced yellow onion
½ cup sliced carrots
1 cup sliced celery
2 ½ cups canned diced tomatoes, low sodium, undrained
3 cups water
1 cup sliced cabbage or lettuce
1 cup “short” pasta (fusilli, penne, etc.)
1 tablespoon balsamic vinegar
1 tablespoon prepared horseradish
2 cups fresh spinach (or frozen)
1 cup rinsed and drained canned red beans
¼ pound lean smoked ham, cubed (roughly ¾ cup)
½ cup shredded cheese (cheddar, Monterey Jack, Colby, etc.)
Salt
Pepper
Heat oil in a large saucepan over medium high heat. Add onion, celery, and carrots. Sauté 2 to 3 minutes. Add tomatoes with juices and water. Bring to a boil, then lower heat to medium. Cover and cook 5 minutes. Add cabbage and pasta, increase heat and boil uncovered 8 to 10 minutes.
Stir vinegar into horseradish. Add to soup with the spinach, beans, and ham. Boil 1 to 2 minutes or until spinach is wilted and pasta is tender. Add cheese and salt and pepper to taste
Notes from the Hare
You can make the soup vegetarian by replacing the ham with more cheese, or leaving both out entirely You can also use a few drops of hot pepper sauce instead of horseradish
Tuesday, January 17, 2006
A Quartet of Mexican Meals
Today’s recipes all share a common component – namely, a specific Mexican flavored meat mixture that you can make in bulk ahead of time and freeze so you have a head start on making any of the dishes below.
First, the meat mixture.
Mexican Meat Mix
2 pounds ground meat (beef, lamb, pork – turkey or chicken would probably work too)
4 cups chunky salsa
23 ounces red kidney beans, drained (roughly – the recipe calls for a 15 ounce can and an 8 ounce can, but I’d approximate if it were me)
Brown the meat in a large skillet (if you opt for chicken or turkey, use a tablespoon or two of oil to cook the meat). Drain off all the fat thoroughly, then return meat to skillet. Stir in salsa and beans. Divide into four 2 cup portions and place in freezer containers; seal, label, and freeze. Use as needed, thawing first (or one portion can be used right away for any recipe below).
Notes from the Hare
To thaw in the microwave, transfer to a microwave safe bowl and heat on medium high head (70% power) for 12 minutes, stirring occasionally. To thaw in the refrigerator, remove a portion from the freezer and let it stand overnight in the fridge
And now the recipes.
Taco Salad
Serves 4
1 portion Mexican Meat Mix
½ cup salsa
4 cups shredded lettuce
2 cups chopped tomatoes
1 large green or red pepper, cut into strips
½ cup sliced green onion
2 cups shredded cheese (cheddar or Monterey Jack)
Tortilla chips
Frozen avocado dip, thawed (optional)
Sour cream (optional)
Pickled jalapeno peppers or pepperocini peppers (optional)
In a saucepan, heat the thawed meat mix. Stir in salsa and heat through.
Place lettuce on plates. Top with tomatoes, sweet peppers, and green onion. Spoon hot meat mixture over salad and sprinkle with cheese. Serve with tortilla chips. Dollop with avocado dip and sour cream if desired. Garnish with peppers, if desired.
Chili Pie
Serves 4 to 6
1 1/3 cups all purpose flour
1/3 cup cornmeal
1 teaspoon sugar
¼ teaspoon salt
1/3 cup cooking oil
1/3 cup milk
1 portion Mexican Meat Mix
1 can (8 ounces) whole kernel corn, drained
½ of a medium green pepper, cut into thing rings
½ cup shredded cheese (cheddar or Monterey Jack)
Sour cream
For the crust, stir the flour, sugar, cornmeal, and salt together in a 9 inch pie pan or plate. In a separate glass, stir together oil and milk; pour all at once over the flour mixture. Mix with fork until completely moistened. With fingers, pat dough evenly on sides and bottom of plate. Bake in a 425 degree F oven for 10 minutes and remove from oven.
While the crust bakes, combine the thawed meat mix and corn in a pan over medium heat. Cover and heat. Spoon mixture into pie crust. Top with green pepper rings and cheese. Return pie to oven and bake about 15 minutes or until heated through. Dollop with sour cream.
Soft Shell Taco Pie
Serves 4
1 tablespoon all purpose flour
1 carton (8 ounces) sour cream
¾ cup shredded cheese (cheddar or Monterey Jack) divided
1 can (4 ounces) diced green chilies, drained
2 tablespoons milk
Nonstick spray coating or 1 tablespoon cooking oil
3 10 inch flour tortillas
1 portion Mexican Meat Mix, thawed
1 cup shredded lettuce
1 small tomato, cut into wedges
1 ripe avocado, cut into wedges (optional)
In a bowl stir the flour into the sour cream. Add ½ cup of shredded cheese, the green chilies, and milk. Mix well. Spray 9 inch pie plate or pan with nonstick spray. Place one tortilla in the pan.
Top with about 2/3 cup of thawed Meat mix and one third of the sour cream mixture. Repeat with another tortilla, another 2/3 of the meat mix, and another third of the sour cream mixture. Cover with remaining tortilla, remaining meat mixture, and remaining sour cream mix.
Bake uncovered in a 350 degree F oven for 25 to 30 minutes, or until heated through. Sprinkle remaining ¼ cup of cheese over pie. Let stand 5 minutes before cutting into wedges to serve. Serve with shredded lettuce, tomato wedges, and (if desired) avocado wedges.
Mexican Pita Pizza
Serves 6
3 large pita bread rounds, split horizontally
1 cup shredded cheese (cheddar or Monterey Jack)
1 portion Mexican Meat Mix, thawed
1 can (4 ounces) diced green chilies, drained
Additional shredded cheese
Shredded lettuce
Chopped tomato
Sour cream (optional)
Snipped Cilantro (optional)
Place pitas on a large ungreased baking sheet; do not overlap. Divide the 1 cup of cheese evenly between pitas. Spoon meat mixture over cheese. Sprinkle with diced chilies.
Bake, uncovered, in a 425 degree F oven for 10 to 15 minutes until hot and cheese is melted. To serve, top with additional cheese, lettuce, tomato, and, if desired, sour cream and cilantro.
Source for all of the recipes: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
First, the meat mixture.
Mexican Meat Mix
2 pounds ground meat (beef, lamb, pork – turkey or chicken would probably work too)
4 cups chunky salsa
23 ounces red kidney beans, drained (roughly – the recipe calls for a 15 ounce can and an 8 ounce can, but I’d approximate if it were me)
Brown the meat in a large skillet (if you opt for chicken or turkey, use a tablespoon or two of oil to cook the meat). Drain off all the fat thoroughly, then return meat to skillet. Stir in salsa and beans. Divide into four 2 cup portions and place in freezer containers; seal, label, and freeze. Use as needed, thawing first (or one portion can be used right away for any recipe below).
Notes from the Hare
To thaw in the microwave, transfer to a microwave safe bowl and heat on medium high head (70% power) for 12 minutes, stirring occasionally. To thaw in the refrigerator, remove a portion from the freezer and let it stand overnight in the fridge
And now the recipes.
Taco Salad
Serves 4
1 portion Mexican Meat Mix
½ cup salsa
4 cups shredded lettuce
2 cups chopped tomatoes
1 large green or red pepper, cut into strips
½ cup sliced green onion
2 cups shredded cheese (cheddar or Monterey Jack)
Tortilla chips
Frozen avocado dip, thawed (optional)
Sour cream (optional)
Pickled jalapeno peppers or pepperocini peppers (optional)
In a saucepan, heat the thawed meat mix. Stir in salsa and heat through.
Place lettuce on plates. Top with tomatoes, sweet peppers, and green onion. Spoon hot meat mixture over salad and sprinkle with cheese. Serve with tortilla chips. Dollop with avocado dip and sour cream if desired. Garnish with peppers, if desired.
Chili Pie
Serves 4 to 6
1 1/3 cups all purpose flour
1/3 cup cornmeal
1 teaspoon sugar
¼ teaspoon salt
1/3 cup cooking oil
1/3 cup milk
1 portion Mexican Meat Mix
1 can (8 ounces) whole kernel corn, drained
½ of a medium green pepper, cut into thing rings
½ cup shredded cheese (cheddar or Monterey Jack)
Sour cream
For the crust, stir the flour, sugar, cornmeal, and salt together in a 9 inch pie pan or plate. In a separate glass, stir together oil and milk; pour all at once over the flour mixture. Mix with fork until completely moistened. With fingers, pat dough evenly on sides and bottom of plate. Bake in a 425 degree F oven for 10 minutes and remove from oven.
While the crust bakes, combine the thawed meat mix and corn in a pan over medium heat. Cover and heat. Spoon mixture into pie crust. Top with green pepper rings and cheese. Return pie to oven and bake about 15 minutes or until heated through. Dollop with sour cream.
Soft Shell Taco Pie
Serves 4
1 tablespoon all purpose flour
1 carton (8 ounces) sour cream
¾ cup shredded cheese (cheddar or Monterey Jack) divided
1 can (4 ounces) diced green chilies, drained
2 tablespoons milk
Nonstick spray coating or 1 tablespoon cooking oil
3 10 inch flour tortillas
1 portion Mexican Meat Mix, thawed
1 cup shredded lettuce
1 small tomato, cut into wedges
1 ripe avocado, cut into wedges (optional)
In a bowl stir the flour into the sour cream. Add ½ cup of shredded cheese, the green chilies, and milk. Mix well. Spray 9 inch pie plate or pan with nonstick spray. Place one tortilla in the pan.
Top with about 2/3 cup of thawed Meat mix and one third of the sour cream mixture. Repeat with another tortilla, another 2/3 of the meat mix, and another third of the sour cream mixture. Cover with remaining tortilla, remaining meat mixture, and remaining sour cream mix.
Bake uncovered in a 350 degree F oven for 25 to 30 minutes, or until heated through. Sprinkle remaining ¼ cup of cheese over pie. Let stand 5 minutes before cutting into wedges to serve. Serve with shredded lettuce, tomato wedges, and (if desired) avocado wedges.
Mexican Pita Pizza
Serves 6
3 large pita bread rounds, split horizontally
1 cup shredded cheese (cheddar or Monterey Jack)
1 portion Mexican Meat Mix, thawed
1 can (4 ounces) diced green chilies, drained
Additional shredded cheese
Shredded lettuce
Chopped tomato
Sour cream (optional)
Snipped Cilantro (optional)
Place pitas on a large ungreased baking sheet; do not overlap. Divide the 1 cup of cheese evenly between pitas. Spoon meat mixture over cheese. Sprinkle with diced chilies.
Bake, uncovered, in a 425 degree F oven for 10 to 15 minutes until hot and cheese is melted. To serve, top with additional cheese, lettuce, tomato, and, if desired, sour cream and cilantro.
Source for all of the recipes: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Tuesday, December 20, 2005
Three more recpies
Time for a few more requested recipes.
Beef and Bean Enchilada Casserole
Serves 4
½ pound lean ground beef
½ cup chopped onion
1 teaspoon chili powder
½ teaspoon ground cumin
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) diced green chili peppers
1 carton (8 ounces) sour cream or light sour cream
2 tablespoons all purpose flour
¼ teaspoon garlic powder
8 6-inch corn tortillas, cut into 1-inch wide strips
1 can (10 ounces) enchilada sauce or one can (10½ ounces) tomato puree
1 cup shredded cheddar cheese (4 ounces)
Cilantro sprigs (optional)
Hot chili peppers (optional)
IN a 10 inch skillet cook the ground meat, onion, chili powder, and cumin till the onions are tender and the meat is no longer pink. Drain off the fat and cool.
Stir the pinto beans and the undrained chili peppers into the meat mixture. In a medium bowl stir together the sour cream, flour, and garlic powder until well blended.
Place half the tortilla strips in the bottom of a shallow 2 quart baking dish. Top with half the meat mixture, half the sour cream mixture, and half the enchilada sauce. Repeat layers. Bake covered in a 350 degree F oven for 30 minutes. Uncover, sprinkle with cheese, and bake 5 minutes more. Garnish with cilantro and chili pepper if desired.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
You can make this up to a day ahead and chill in the refrigerator. After making the sour cream mixture, store it and the meat mixture in containers. When you’re ready to serve, assemble as described above and bake for 45 minutes instead of 30.
If you double the recipe (say for a potluck), use a 3 to 4 quart baking dish and bake for an hour. Using the tomato puree instead of the enchilada sauce will cut down on the spiciness of the dish if that is a concern for you.
Shredded Beef with Pickled Peppers
Serves 8
1 2½ to 3 pound boneless beef chuck pot roast, cut into 1 inch cubes
1 cup chopped onion
¼ cup Worcestershire sauce
1 tablespoon instant beef bouillon granules
1 teaspoon dried oregano, crushed
½ teaspoon dried basil, crushed
½ teaspoon dried thyme, crushed
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
½ cup chopped pepperocini (Italian pickled peppers) or other pickled peppers
8 hoagie buns, rye buns, or Kaiser buns, split and toasted
6 ounces sliced Swiss cheese
In a 3½ to 4 Quart crockery cooker combine the meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Stir to mix.
Cover and cook on low heat about 10 hours or on high heat for 5 to 6 hours. Stir to break up meat cubes. Stir in peppers.
Cook, uncovered, on High heat for 30 minutes more, stirring often to break up the meat.
Using slotted spoon, place meat mixture on bottom of toasted buns. Top with cheese. Broil 4 inches from heat about 1 minute or until cheese melts. Add top of buns.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
You can serve the meat juices in small cups with the sandwiches for dipping if you want.
Spicy Beef Pitas
Serves 8
1 pound thinly sliced cooked beef
½ cup picante sauce
1/3 cup red wine vinegar
¼ cup olive oil or cooking oil
1 tablespoon snipped fresh cilantro or parsley
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper
4 large pita bread rounds, halved
1 medium tomato, chopped
1 medium avocado, sliced
¼ cup crumbled feta cheese (1 ounce)
Place sliced beef in a plastic bag in a bowl and set aside. For marinade, combine picante sauce, vinegar, oil, cilantro, garlic powder, and black pepper in a medium bowl. Pour over beef. Seal bag: marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally
When ready to serve, drain and discard the marinade. Divide beef among pita halves. Add tomato, avocado, and feta cheese
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes form the Hare
For a quick side dish, cook a package of cheese stuffed tortellini as directed on package. Drain and cool, then toss with strips of sweet pepper, slices of red onion, olives, and Italian dressing
Beef and Bean Enchilada Casserole
Serves 4
½ pound lean ground beef
½ cup chopped onion
1 teaspoon chili powder
½ teaspoon ground cumin
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) diced green chili peppers
1 carton (8 ounces) sour cream or light sour cream
2 tablespoons all purpose flour
¼ teaspoon garlic powder
8 6-inch corn tortillas, cut into 1-inch wide strips
1 can (10 ounces) enchilada sauce or one can (10½ ounces) tomato puree
1 cup shredded cheddar cheese (4 ounces)
Cilantro sprigs (optional)
Hot chili peppers (optional)
IN a 10 inch skillet cook the ground meat, onion, chili powder, and cumin till the onions are tender and the meat is no longer pink. Drain off the fat and cool.
Stir the pinto beans and the undrained chili peppers into the meat mixture. In a medium bowl stir together the sour cream, flour, and garlic powder until well blended.
Place half the tortilla strips in the bottom of a shallow 2 quart baking dish. Top with half the meat mixture, half the sour cream mixture, and half the enchilada sauce. Repeat layers. Bake covered in a 350 degree F oven for 30 minutes. Uncover, sprinkle with cheese, and bake 5 minutes more. Garnish with cilantro and chili pepper if desired.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
You can make this up to a day ahead and chill in the refrigerator. After making the sour cream mixture, store it and the meat mixture in containers. When you’re ready to serve, assemble as described above and bake for 45 minutes instead of 30.
If you double the recipe (say for a potluck), use a 3 to 4 quart baking dish and bake for an hour. Using the tomato puree instead of the enchilada sauce will cut down on the spiciness of the dish if that is a concern for you.
Shredded Beef with Pickled Peppers
Serves 8
1 2½ to 3 pound boneless beef chuck pot roast, cut into 1 inch cubes
1 cup chopped onion
¼ cup Worcestershire sauce
1 tablespoon instant beef bouillon granules
1 teaspoon dried oregano, crushed
½ teaspoon dried basil, crushed
½ teaspoon dried thyme, crushed
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
½ cup chopped pepperocini (Italian pickled peppers) or other pickled peppers
8 hoagie buns, rye buns, or Kaiser buns, split and toasted
6 ounces sliced Swiss cheese
In a 3½ to 4 Quart crockery cooker combine the meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Stir to mix.
Cover and cook on low heat about 10 hours or on high heat for 5 to 6 hours. Stir to break up meat cubes. Stir in peppers.
Cook, uncovered, on High heat for 30 minutes more, stirring often to break up the meat.
Using slotted spoon, place meat mixture on bottom of toasted buns. Top with cheese. Broil 4 inches from heat about 1 minute or until cheese melts. Add top of buns.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
You can serve the meat juices in small cups with the sandwiches for dipping if you want.
Spicy Beef Pitas
Serves 8
1 pound thinly sliced cooked beef
½ cup picante sauce
1/3 cup red wine vinegar
¼ cup olive oil or cooking oil
1 tablespoon snipped fresh cilantro or parsley
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper
4 large pita bread rounds, halved
1 medium tomato, chopped
1 medium avocado, sliced
¼ cup crumbled feta cheese (1 ounce)
Place sliced beef in a plastic bag in a bowl and set aside. For marinade, combine picante sauce, vinegar, oil, cilantro, garlic powder, and black pepper in a medium bowl. Pour over beef. Seal bag: marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally
When ready to serve, drain and discard the marinade. Divide beef among pita halves. Add tomato, avocado, and feta cheese
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes form the Hare
For a quick side dish, cook a package of cheese stuffed tortellini as directed on package. Drain and cool, then toss with strips of sweet pepper, slices of red onion, olives, and Italian dressing
Monday, December 19, 2005
A trio of recipes.
Here are a few more of the Ox requested recipes for you to peruse and prepare as you see fit.
Sassy Beef in Tortillas
Serves 15
2 pounds lean ground meat (beef, chicken, pork, or turkey)
1 cup chopped onion
1½ cups shredded carrot or butternut squash
1 cup finely chopped green sweet pepper
1 can (14½ ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1/3 cup light raisins
1/3 cup catsup
3 tablespoons steak sauce
2 tablespoons quick cooking barley
1 tablespoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
15 8 to 9 inch flour tortillas
In a large pan or Dutch over cook the meat and the onion until the meat is no longer pink and the onion is tender. Drain off any fat
Stir in carrot or squash, sweet pepper, undrained canned tomatoes, tomato sauce, raisins, catsup, steak sauce, barley, chili powder, salt, and pepper. Bring to a boil and reduce heat.
Cover and simmer 10 minutes. Uncover and cook 10 to 15 more minutes or until the mixture has reached the desired consistency.
Spoon about ½ cup of the meat mixture over tortillas. Fold in half, then fold in half again.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
You can freeze this mixture for up to three months once it’s cooled down after cooking. To reheat, you can either cook a container over medium low heat until thawed and heated through, stirring occasionally, or you can transfer the mixture to a microwave safe bowl and cook on 70% power (medium high) stirring occasionally. For a 1 cup portion the microwave will take about 6 minutes to thaw and heat: 2 cups will need 10 or 11 minutes.
Instead of spooning this onto tortillas, you can use it as a topping for baked potatoes, spaghetti, or spaghetti squash.
Three Bean and Beef Stew
Serves 6
8 ounces boneless beef chuck, cut into 1 inch cubes
1 cup chopped onion
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
1 tablespoon cooking oil
2 cups water
1 can (16 ounces) diced tomatoes
½ cup dry red wine, or 3 tablespoons red wine vinegar plus 1/3 cup water
1/3 cup tomato paste
¼ cup snipped fresh basil, or 1 tablespoon dried basil, crushed
1 tablespoon brown sugar
1 teaspoon dry mustard
¾ teaspoon salt
¼ teaspoon pepper
4 carrots, cut into ¼ inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) great northern or navy beans, rinsed and drained
1 package (9 ounces) frozen Italian style green beans
Fresh sprigs of basil (optional
In a large pan or Dutch oven, brown beef cubes with onion and garlic in hot oil until meat is brown and onion is tender.
Stir in water, undrained tomatoes, wine (or vinegar and water), tomato paste, basil, brown sugar, dry mustard, salt, and pepper. Stir in carrots. Bring to boil, then reduce heat, cover, and simmer 1¼ hours.
Stir in green beans and simmer 8 to 10 minutes more or until meat and beans are tender. Stir in canned beans and heat through. Serve in bowls, garnishing with sprigs of basil if desired.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
To make this ahead, after simmering for 1¼ hours, stir in canned beans. Transfer the pot to a sink of ice water to shill quickly, stirring occasionally. Transfer the mixture to freezer containers and store for up to 3 months.
To prepare frozen stew, transfer a portion of the stew to a large pan and cook over medium heat for about 20 minutes or until heated through, stirring occasionally to break mixture up. Stir in half the green beans (depending on portion size – 2 portions in 1½ quart containers are recommended). Reduce heat and simmer, covered, about 10 minutes or until beans are tender.
Along with the soup, you can serve a tasty bit of bread. Brush 6-inch Italian bread shells with olive oil, then top with thinly sliced onions that have been cooked in a little oil until brown. Sprinkle crumbled blue cheese over all and bake in a hot oven for about 10 minutes or until heated through. Cut into wedges to serve.
Parmesan Chicken and Broccoli
Serves 6
1 cup parboiled (converted) rice
½ cup sliced green onion
6 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
½ teaspoon bottled minced garlic, or 1 clove garlic, minced
1 tablespoon cooking oil
1 tablespoon cornstarch
2¼ cups milk
1 package (3 ounces) cream cheese, cut up
1½ cups loose pack frozen broccoli
½ cups grated Parmesan cheese
1/3 cup diced fully cooked ham
2 tablespoons toasted sliced almonds
Cook rice according to package directions: remove from heat and stir in half the onion. Rinse the chicken and pat dry.
In a large skillet, cook chicken, Italian seasoning, and garlic in hot oil over medium heat for 8 to 10 minutes or until the chicken is no longer pink, turning once. Remove from skillet, reserving drippings.
For sauce, cook remaining onion in skillet with reserved drippings until tender, adding more oil as needed. Stir in cornstarch. Add all the milk. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat and stir in cream cheese until nearly smooth. Remove from heat, stir in broccoli, Parmesan cheese, and ham. Cool the sauce.
Spread rice into a greased 2 quart rectangular baking dish. Arrange chicken over rice and season with salt and pepper. Spoon sauce over chicken. Back casserole, uncovered, in a 350 degree F oven for about 10 minutes or until heated through. Sprinkle with almonds.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
You can make this ahead and freeze it for up to 4 months. After spooning the sauce over the chicken, cover the dish tightly with aluminum foil and freeze. The night before serving, move the dish from the freezer to the refrigerator to thaw while covered. Bake the thawed casserole, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with almonds, then back for 20 to 25 minutes more or until heated through.
Sassy Beef in Tortillas
Serves 15
2 pounds lean ground meat (beef, chicken, pork, or turkey)
1 cup chopped onion
1½ cups shredded carrot or butternut squash
1 cup finely chopped green sweet pepper
1 can (14½ ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1/3 cup light raisins
1/3 cup catsup
3 tablespoons steak sauce
2 tablespoons quick cooking barley
1 tablespoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
15 8 to 9 inch flour tortillas
In a large pan or Dutch over cook the meat and the onion until the meat is no longer pink and the onion is tender. Drain off any fat
Stir in carrot or squash, sweet pepper, undrained canned tomatoes, tomato sauce, raisins, catsup, steak sauce, barley, chili powder, salt, and pepper. Bring to a boil and reduce heat.
Cover and simmer 10 minutes. Uncover and cook 10 to 15 more minutes or until the mixture has reached the desired consistency.
Spoon about ½ cup of the meat mixture over tortillas. Fold in half, then fold in half again.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
You can freeze this mixture for up to three months once it’s cooled down after cooking. To reheat, you can either cook a container over medium low heat until thawed and heated through, stirring occasionally, or you can transfer the mixture to a microwave safe bowl and cook on 70% power (medium high) stirring occasionally. For a 1 cup portion the microwave will take about 6 minutes to thaw and heat: 2 cups will need 10 or 11 minutes.
Instead of spooning this onto tortillas, you can use it as a topping for baked potatoes, spaghetti, or spaghetti squash.
Three Bean and Beef Stew
Serves 6
8 ounces boneless beef chuck, cut into 1 inch cubes
1 cup chopped onion
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
1 tablespoon cooking oil
2 cups water
1 can (16 ounces) diced tomatoes
½ cup dry red wine, or 3 tablespoons red wine vinegar plus 1/3 cup water
1/3 cup tomato paste
¼ cup snipped fresh basil, or 1 tablespoon dried basil, crushed
1 tablespoon brown sugar
1 teaspoon dry mustard
¾ teaspoon salt
¼ teaspoon pepper
4 carrots, cut into ¼ inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) great northern or navy beans, rinsed and drained
1 package (9 ounces) frozen Italian style green beans
Fresh sprigs of basil (optional
In a large pan or Dutch oven, brown beef cubes with onion and garlic in hot oil until meat is brown and onion is tender.
Stir in water, undrained tomatoes, wine (or vinegar and water), tomato paste, basil, brown sugar, dry mustard, salt, and pepper. Stir in carrots. Bring to boil, then reduce heat, cover, and simmer 1¼ hours.
Stir in green beans and simmer 8 to 10 minutes more or until meat and beans are tender. Stir in canned beans and heat through. Serve in bowls, garnishing with sprigs of basil if desired.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
To make this ahead, after simmering for 1¼ hours, stir in canned beans. Transfer the pot to a sink of ice water to shill quickly, stirring occasionally. Transfer the mixture to freezer containers and store for up to 3 months.
To prepare frozen stew, transfer a portion of the stew to a large pan and cook over medium heat for about 20 minutes or until heated through, stirring occasionally to break mixture up. Stir in half the green beans (depending on portion size – 2 portions in 1½ quart containers are recommended). Reduce heat and simmer, covered, about 10 minutes or until beans are tender.
Along with the soup, you can serve a tasty bit of bread. Brush 6-inch Italian bread shells with olive oil, then top with thinly sliced onions that have been cooked in a little oil until brown. Sprinkle crumbled blue cheese over all and bake in a hot oven for about 10 minutes or until heated through. Cut into wedges to serve.
Parmesan Chicken and Broccoli
Serves 6
1 cup parboiled (converted) rice
½ cup sliced green onion
6 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
½ teaspoon bottled minced garlic, or 1 clove garlic, minced
1 tablespoon cooking oil
1 tablespoon cornstarch
2¼ cups milk
1 package (3 ounces) cream cheese, cut up
1½ cups loose pack frozen broccoli
½ cups grated Parmesan cheese
1/3 cup diced fully cooked ham
2 tablespoons toasted sliced almonds
Cook rice according to package directions: remove from heat and stir in half the onion. Rinse the chicken and pat dry.
In a large skillet, cook chicken, Italian seasoning, and garlic in hot oil over medium heat for 8 to 10 minutes or until the chicken is no longer pink, turning once. Remove from skillet, reserving drippings.
For sauce, cook remaining onion in skillet with reserved drippings until tender, adding more oil as needed. Stir in cornstarch. Add all the milk. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat and stir in cream cheese until nearly smooth. Remove from heat, stir in broccoli, Parmesan cheese, and ham. Cool the sauce.
Spread rice into a greased 2 quart rectangular baking dish. Arrange chicken over rice and season with salt and pepper. Spoon sauce over chicken. Back casserole, uncovered, in a 350 degree F oven for about 10 minutes or until heated through. Sprinkle with almonds.
Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995
Notes from the Hare
You can make this ahead and freeze it for up to 4 months. After spooning the sauce over the chicken, cover the dish tightly with aluminum foil and freeze. The night before serving, move the dish from the freezer to the refrigerator to thaw while covered. Bake the thawed casserole, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with almonds, then back for 20 to 25 minutes more or until heated through.
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