January 26, 2010 at 10:26 pm
· Filed under Soups
The 2nd Avenue Deli in New York offers this satisfying soup.
* 14 cups chicken stock or canned low-salt chicken broth
* 1 1/4 cups pearl barley
* 3 tablespoons vegetable oil
* 3 cups chopped onions
* 1 pound fresh mushrooms, sliced
* 4 garlic cloves, minced
* 1/3 cup chopped stemmed dried shiitake mushrooms (about 1/4 ounce)
* 2 celery stalks, thinly sliced
* 1 carrot, peeled, thinly sliced
* 1 parsnip, peeled, thinly sliced
Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
Heat oil in heavy large skillet over high heat. Add onions; sauté 5 minutes. Add fresh mushrooms; sauté until brown, about 5 minutes. Mix in garlic.
Add sautéed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)
Bon Appétit | September 2000
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December 25, 2009 at 8:37 pm
· Filed under Soups
One of our very favorites, from the archives. Also great for lunch, with a grilled cheese and tomato sandwich. Make this vegetarian by substituting vegetable stock or water for the chicken stock. Serves 6.
2 lbs parsnips, ends trimmed, peeled
1 medium red or sweet onion, peeled and quartered
2 cloves garlic, whole but not peeled
1-2 Tbsp olive oil
1 large pear (or 2 medium), any variety, peeled and cubed
2 cups homemade chicken stock, or low-sodium store-bought (I use Swanson 99% Fat Free)
1-2 Tbsp minced fresh thyme (or parsley, marjoram, chives, or a mixture), to taste
1/4 cup heavy cream (optional; I usually omit this)
Sea salt and black pepper, to taste
Preheat oven to 375°F.
Place parsnips, onion and garlic on a rimmed baking sheet; season with salt, pepper and olive oil, and toss to coat. Roast for 30-40 minutes, or until vegetables are lightly browned. Remove pan from oven, and set aside for 10 minutes.
Cut parsnips into chunks and put in a soup pot on the stove with onion, peeled garlic, pear, and chicken stock, plus water to almost cover the vegetables. Bring to a boil, then reduce heat to simmer and cook, uncovered, until the pear is tender (15 minutes). Add herbs; cook 5 minutes more. Use an immersion blender to purée the soup in the pot (or purée in batches in a blender). Add cream if you wish. Season with sea salt and lots of freshly-ground black pepper, to taste. Serve hot, garnished with snips of fresh herbs.
The Perfect Pantry: Pear and Parsnip Soup
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December 16, 2009 at 11:39 pm
· Filed under Chocolate, Sweets
A woman at the supermarket gave me this recipe. I added the peppermint extract for a little extra flavor, but if you don’t have any, this candy is perfectly delicious without it.
1 bag chocolate chips
1 bag white chocolate chips
1/2 teaspoon peppermint extract
Crushed peppermint candy
- Line a jellyroll pan or cookie sheet with parchment paper or wax paper.
- Pour semisweet chocolate chips into a glass bowl; melt in microwave. Pour over parchment paper, smooth with spatula or the back of a large spoon. Let cool completely.
- Melt white chocolate chips. Stir in peppermint extract, let cool slightly. Pour over semisweet chocolate, smooth with spatula.
- Sprinkle crushed peppermint candy atop white chocolate, pressing it into the still soft white chocolate.
- Let cool, break into pieces.
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November 5, 2009 at 4:13 pm
· Filed under Beans, Pasta
This recipe is from Arthur Schwartz’s book, The Southern Italian Table, via the City Cook. He says, “Lagane, a short, wide ribbon or rectangular fresh semolina-and-water pasta, is the traditional pasta used in this dish. However, factory-made pasta with chickpeas is the norm in Italy today. Prepared with chickpeas from a can or jar, seasoned with nothing more than garlic, either parsley or rosemary, and fragrant olive oil, it’s the best kind of convenience food.”
2 large garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1/8 to 1/4 tsp red pepper flakes or 1/2 to 1 fresh or dried hot red pepper
2 tablespoons fresh rosemary leaves, coarsely chopped
1 (15-16-ounce) cans chickpeas
8 ounces dried small pasta, such as lagane, ditali, pennette, or broken lasagne
In a small saucepan, combine the garlic, oil, red pepper flakes, and rosemary. Over low heat, let the garlic sizzle until it barely begins to brown. Add the chickpeas with all of their liquid. Simmer gently, uncovered, for 5 minutes.
Boil the pasta in at least 3 quarts of water with 1 heaping tablespoon of salt. Just before the pasta is done, with a potato masher or the bottom of a tumbler (or more carefully with an immersion blender), mash about half the chickpeas right in the pot. When the pasta is done, scoop out a cup of pasta cooking water (in case you want to loosen the sauce), then drain the noodles well.
Combine the pasta with the chickpeas in a large serving bowl. Toss well. Add a little of the reserved pasta cooking water if the pasta is too dry. (It should not be soupy, however.) Serve very hot with either olio santo (hot pepper oil) or condiment-quality extra-virgin olive oil to drizzle over the top. Serves 4 or 5.
The City Cook
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October 21, 2009 at 7:14 am
· Filed under Bread, Poultry, Sauces, Dips & Dressings, Side dishes
I found this recipe in a Canadian blog and thought it sounded wonderful. Bubbat is a traditional type of stuffing served by Mennonite cooks.
Bubbat is really just a raisin quick bread that is baked inside the chicken while it is being roasted. It also can be baked along side the chicken or even baked in a 8 X 8 square pan and served with the chicken. Baking it inside the chicken gives it the best flavour since it is kept moist by the chicken drippings. Have you ever had this? I couldn’t find my mom’s recipe so this one is out of the Canadian Mennonite Cookbook … and it tasted the way I remember. I have a friend who always makes Bubbat to stuff her turkey. I think she adds other dried fruits chopped.
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 tablespoons melted butter
1/3 cup milk
1 cup of fresh raisins
Mix the dry ingredients. Add the beaten egg, melted butter and milk. Mix well, and add the raisins. You can either spread it in a greased cake pan and bake it or you can spoon it into the cavity of the chicken. I used a ordinary 3 – 3 1/2 pound fryer. I would have doubled the recipe for a large roaster. Baste the chicken with melted butter and bake uncovered for about 2 hours at 375. The drumstick should move easily and the internal temperature of the chicken should be 180F.
Mennonite Girls Can Cook
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October 21, 2009 at 12:47 am
· Filed under Salad, Sauces, Dips & Dressings
This recipe is from Ina Garten, also known as the Barefoot Contessa. She serves it with Roasted Butternut Squash Salad.
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1/2 cup good olive oil
1 teaspoon salt
1/2 teaspoon pepper
Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt, and pepper.
Food Network.com
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October 21, 2009 at 12:46 am
· Filed under Salad, Sauces, Dips & Dressings, Side dishes, Squash
I was in the grocery store, holding a butternut squash, when a stranger told me that I should try making it into Ina Garten’s squash salad. “It’s wonderful,” he said. “Just look it up on the Food Network Web site.” And so I did. Ina, who calls herself the Barefoot Contessa, serves this salad with Warm Cider Vinaigrette.
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, prepare the Warm Cider Vinaigrette. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Food Network
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March 24, 2009 at 4:24 pm
· Filed under Cheese, Fish, Pasta
This is an old, simple Sicilian dish. A friend described it to me, but I lost my notes; the version I found on All Recipes seems to be a pretty close match to her family’s.
* 1 pound spaghetti or other pasta
* 3/4 cup olive oil, divided
* 6 cloves garlic, minced
* 2 (4 ounce) cans sardines packed in olive oil, drained
* 1 cup seasoned bread crumbs
* 1/3 cup freshly grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 teaspoon ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
2. Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.
All Recipes
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December 29, 2008 at 7:12 pm
· Filed under Beans, Side dishes
This is a traditional dish of Greek tavernas, served with platters of olives before the entrée. The dish will make a tasty, and healthful, addition to your appetizer offerings.
2 tablespoons olive oil
1 medium onion, thinly sliced (about 1 ½ cups)
4 cloves garlic, minced
1 pound green beans, trimmed
One 28-ounce can chopped tomatoes, with juice
2 tablespoons minced fresh flat-leaf parsley (see Tip)
Salt and freshly ground pepper to taste
Heat the oil in a large nonstick sauté pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and stir until aromatic, about 1 minute. Stir in the beans, tomatoes with juice, and parsley.
When the liquid begins to simmer, reduce the heat to low; cover and cook until the beans are very tender, about 30 minutes. Remove the lid and continue to cook, stirring occasionally, until most of the liquid has evaporated. Add salt and pepper to taste.
Serve warm or at room temperature. Use tongs for serving and provide plates and forks for your guests.
Advance preparation
The beans will keep for up to 4 days in a covered container in the refrigerator. Bring to room temperature before serving.
From Paulette Mitchell
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December 3, 2008 at 3:27 pm
· Filed under Cheese, Eggplant
3 small eggplants (they should be the size of little cantaloupes)
2 red bell peppers
4 to 5 Tbs. olive oil
salt and pepper
minced garlic
2 onions
3 to 4 sprigs fresh parsley
basil
3 to 4 tomatoes
1 – 2 cups of raw (not roasted) nut pieces (walnuts, cashews or other “meaty” nuts)
Topping:
1 cup ground walnuts (for method 1)
1/2 cup wheat germ (for method 1)
3/4 cup grated Parmesan cheese
2 Tbs. melted butter
1 cup milk or light cream
Slice each eggplant in half lengthwise and cut out the meat, leaving 1/4 inch in the skin. Dice up the eggplant into fairly large pieces, and the red bell pepper into small ones, reserving about 1/3 of one of the peppers for decoration.
In a large skillet heat about 3 tablespoons of the olive oil and saute the eggplant and diced bell pepper in it, tossing the pieces lightly until they are evenly coated and the eggplant starts to get soft. Season it with salt and pepper and a little minced garlic if desired. Add 1 cup of the nut pieces. Divide this mixture evenly between the 6 eggplant shells, pressing it down into them.
Chop the onion, parsley & tomatoes. Saute the onions in the remaining olive oil, adding the chopped fresh parelsey and some crushed sweet basil along with a little minced garlic. When the oninos just beging to get soft, add the chopped tomatoes, simmer a few minutes, then spread the mixture on top of the eggplant pieces in the shells and pat it down. The eggpant shells sould be full to the top but not overflowing.
Method 1: (original) Combine the wheat germ, nuts and Parmesan cheese; moisten with the melted butter and enough milk to make soft paste and spread a thin layer of the mixture on top of each eggplant half. Decorate this crust with the reserved red pepper sliced into thin strips.
Method 2: (mine) Dot the tops of the eggplants with butter, pour the cream over, and top with the grated cheese. Decorate with the red pepper slices and the remaining nut pieces.
Bake in an oiled dish for about 45 mintues at 350 degrees. Serve hot; 6 servings.
This is adapted from Anna Thomas’s Vegetarian Epicure cookbook.
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October 1, 2008 at 2:39 pm
· Filed under Sweets, Vegan
I don’t remember where I found this recipe, but I’ve had it for a long time. Easy & yummy, especially if you are serving people who can’t eat dairy foods.
1 lb tofu
2 small bananas
Juice of 1 lemon
2 Cups of sliced Strawberries
1/4 Maple Syrup
2 tsp. Vanilla Extract
2 Tbs. Tahini (or butter/margarine)
1 tsp. Ground Cinnamon
1 tsp. Almond Extract
6 whole strawberries for garnish
Combine all ingredients in a food processor or blender, mix until smooth. Pour into custard cups and chill for at least 1 hour. Garnish each serving with a strawberry.
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September 22, 2008 at 3:58 pm
· Filed under Soups, Vegan
I found this in Nami-Nami’s lovely Estonian cooking blog. I haven’t yet tried it, but I think it sounds wonderful and it will go on the stove when the first cold day arrives.
Meatless sauerkraut soup
(Lihata hapukapsasupp)
3 litres of water
1 kg fresh sauerkraut*
100-200 grams vegetable oil, lard or butter
1-2 large onions
3-4 carrots
1 Tbsp concentrated tomato paste
1-2 chopped floury potatoes
2-3 bay leaves
salt
black pepper
sugar
sour cream to serve
Drain the extra liquid from the sauerkraut, put aside (you may need this to make the soup more sour later on). Rinse lightly under cold water.
Heat the oil in a large saucepan. Add the cabbage and pour over enough boiling water to cover by a few centimetres. Bring to the boil, add 2 chopped carrots, diced onion, tomato paste, chopped potatoes and bay leaves. Simmer for 1-1.5 hours, until the cabbage is tender. Add the rest of the boiling water in batches during simmering.
Season with salt. Taste the soup – if it is too sharp and sour, add some sugar. If you think it’s not sour enough, add some of the preserved draining liquid. Being a sauerkraut soup, it’s supposed to be sour, of course. But you’re not aiming for gut-scratching sharp and sour that gives you tummy troubles later.
Add 1-2 finely grated carrots for some crunch and colour, and garnish with a dollop of sour cream.
Serve with rye bread.
* Sauerkraut is available either “fresh” or canned. The latter has been partially cooked already, so needs less simmering time. It also tends to be less sour.
Nami-Nami
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August 21, 2008 at 6:47 pm
· Filed under Soups
Summertime soup
This cool treat bursts with antioxidants in pumpkin, onions, bananas and peanuts, and it has a touch of cinnamon to lower blood sugar.
Cool Caribbean Pumpkin Soup
1 Tb. each, canola oil and butter
1 medium onion, chopped
1 tsp. each, cinnamon and ground cumin
5 cups fat-free, less-sodium chicken broth
1/2 cup smooth peanut butter
1 15-ounce can pumpkin (not pie filling)
2 ripe bananas, sliced
1 cup coconut milk
Garnish: 3 Tbs. mango chutney, or more to taste
Heat oil and butter in a medium saucepan. Sauté onion until soft. Add spices and sauté 1 minute, stirring. Turn heat to low; add broth, peanut butter and pumpkin, and stir until peanut butter is dissolved.
Cool for at least 15 minutes in a large bowl. Put half of the soup in a blender; add 1 banana and 1/2 cup coconut milk. Carefully process until smooth. Put it in another bowl. Repeat with other half. Chill soup 1 hour or more. Serve with a dollop of chutney.
Serves 10
Per serving: 206 calories, 17g carbohydrates, 6g protein, 14g fat (6g saturated), 3mg cholesterol, 5g fiber, 268mg sodium
USA Weekend magazine
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July 23, 2008 at 1:13 pm
· Filed under Soups, Vegan
Escape the heat with a refreshing bowl of gazpacho.
Prep: 15 minutes Total: 20 minutes plus marinating
Ingredients
Serves 4.
- 2 pounds yellow heirloom tomatoes, cored and quartered
- 1 small yellow onion, diced
- 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
- 1 yellow bell pepper, ribs and seeds removed, cut into large chunks
- 1 garlic clove, thinly sliced
- 1/2 cup carrot juice (fresh or canned)
- 3 tablespoons sherry wine vinegar
- 2 tablespoons olive oil
- Coarse salt
- 1 avocado
- 1 small red heirloom tomato
Directions
- In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
- At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.
Whole Living
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July 20, 2008 at 1:04 am
· Filed under Beans, Soups, Stews, Vegan
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 1 green pepper, chopped,
- 4 medium zucchini, diced
- 1 can (35 ounce) whole peeled tomatoes, drained
- 1 1/2 cups cooked chickpeas, drained
- 1 tablespoon capers, drained
- salt and freshly ground black pepper to taste
- couscous, cooked according to package directions
Heat olive oil over medium heat in a large skillet. Lower the heat and sauté the garlic and onion for 5 minutes until translucent. Add the green pepper and cook 5 minutes more. Add the zucchini and cook for 15 minutes. Crush the tomatoes as you add them to the vegetable mixture. Bring to a simmer and cook for another 20 minutes or until the zucchini is soft and translucent but still holds its shape. Stir in the chickpeas and capers and cook for another 5 minutes until the mixture is heated through. Season with salt and freshly ground black pepper to taste. Serve over couscous.
Serves 4–6
From Whole Foods Market
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February 17, 2008 at 2:56 pm
· Filed under Fruit, Sweets
4 cups boiling water
2 tablespoons green tea leaves
1 to 2 tablespoons grated ginger root
1/2 cup honey
1 teaspoon pure almond extract
1 teaspoon grated lemon zest
8 firm pears, such as Bosc, peeled, cored and cut into quarters lengthwise
Toasted sliced almonds (optional)
Vanilla-flavored yogurt (optional)
In a pot, combine boiling water and tea leaves. Cover and let steep 5 minutes, then strain.
Add ginger root, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook until pears are tender.
Transfer to a serving bowl, cover and chill thoroughly. Garnish with toasted almonds and a dollop of yogurt, if desired.
Per serving: 165 calories (3 percent from fat), 1 gram total fat (trace saturated fat), no cholesterol, 43 grams carbohydrates, 1 gram protein, 2 milligrams sodium, 4 grams dietary fiber.
- The Healthy Slow Cooker (Robert Rose) by Judith Finlayson
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February 17, 2008 at 2:52 pm
· Filed under Fruit, Poultry, Stews
1 yellow onion, roughly cut into 1 ½ -inch pieces
1 green pepper, seeded and roughly cut into 1 ½ -inch pieces
1 red pepper, seeded and roughly cut into 1 ½ -inch pieces
1 yellow squash, cut into 2-inch pieces
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can fat-free, low-sodium chicken broth
2 cloves garlic, finely chopped
½ cup dried pitted plums (prunes)
1 teaspoon ground cumin
1 teaspoon dried thyme
½ teaspoon cinnamon
Hot cooked couscous or rice, optional
2 tablespoons slivered almonds, toasted, optional
Preheat oven to 450 F. Coat a large baking sheet with nonstick vegetable cooking spray. Place onion, peppers and squash in zip-top plastic food bag; drizzle with olive oil and mix together in bag. Pour vegetables onto baking sheet. Place chicken on another baking sheet that has been coated with nonstick vegetable cooking spray.
Place both pans in oven (on different racks if needed) and roast 10 minutes. Remove vegetables from oven and stir. Return to oven. Remove chicken from oven and turn over; return to oven and roast chicken and vegetables 10 to 15 additional minutes or until chicken is done and meat thermometer registers 170 F and vegetables are tender and golden.
Meanwhile, in a large saucepan or Dutch oven, combine remaining ingredients except couscous and almonds. Simmer 10 minutes. Add roasted vegetables to saucepan. Dice chicken into cubes and add to saucepan. Stir well and heat through. Serve over hot couscous or rice and garnish with slivered almonds, if desired. Makes 6 servings.
COOKING TIP: To toast almonds, spread the nuts in a single layer on a baking sheet. Bake at 350 F for 5 to 7 minutes or until golden.
PER SERVING:
Calories 245 (20% fat) Fat 5 g (1 g sat) Cholesterol 44 mg Sodium 369 mg Fiber 5 g Carbohydrates 25 g Protein 25 g
Dallas News
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January 22, 2008 at 3:24 am
· Filed under Soups, Vegan
- 1/4 cup olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 2 Tablespoons capers rinsed
- pinch of red pepper flakes or to taste
- 3 large yellow bell peppers cored, seeded, and cut into big pieces
- salt
- 2 vegetable or beef stock
Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until golden, stirring often, for about 10 minutes. Add 1 Tablespoon of capers and the red pepper flakes, and cook for about 3 minutes, stirring often.
Add yellow peppers and salt, cover, and cook 10 minutes, shaking often. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 30 minutes–until the peppers are soft.
Puree the mixture, then strain back into the saucepan. Ladle into bowls, garnish each with a few capers, and serve.
Soup Song
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January 21, 2008 at 2:38 pm
· Filed under Fruit, Soups
- 1 medium cantaloupe – peeled, seeded and cubed
- 1 cup orange juice
- 1 tablespoon fresh lime juice
- 1 cup plain nonfat yogurt
- 1/4 teaspoon ground cinnamon
- Peel, seed, and cube the cantaloupe.
- Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth.
- Place yogurt in a large bowl and beat with a whisk until light and smooth. Stir in melon mixture, lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least three hours. Garnish with mint if desired.
Adapted from Vegetarian Times 61 Quick & Healthy Recipes, page 23.
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January 21, 2008 at 2:26 pm
· Filed under Sauces, Dips & Dressings
2 cups (approximately 1 pound) asparagus spears, cut into 1-inch lengths
3/4 cup water
——
1 Tbs. lemon juice
1 medium tomato, seeded and chopped (1 cup)
3 tablespoons chopped onion
——
1/4 teaspoon ground cumin
1 clove garlic, pressed or minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder or cayenne
Dash Tabasco sauce
2 Tbs. plain nonfat or low-fat yogurt or 1/3 cup light sour cream
Combine asparagus and water in a 2 quart saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer 8 to 10 minutes or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture.
Combine all the ingredients in a blender or food processor and blend until smooth. Transfer to a bowl. Cover tightly and refrigerate several hours or overnight before serving. Makes 3 cups, or 12 (1/4-cup) servings.
Note: If you’re using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).
Adapted from Vegetarian Times’ 61 Quick & Healthy Recipes, p. 8.
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November 29, 2007 at 7:25 pm
· Filed under Poultry
Cook the sauce until there is just enough syrupy liquid to coat the chicken breasts.
-
4 boneless, skinless chicken breast halves
-
Salt and freshly ground black pepper
-
2 tablespoons flour
-
2 tablespoons olive oil
-
1 medium red onion, halved and thinly sliced (about 3 cups)
-
2/3 cup chicken broth
-
1/3 cup red wine vinegar
-
¼ cup golden raisins
-
3 tablespoons pine nuts, lightly toasted
-
2 teaspoons sugar
-
Season the chicken breasts lightly with salt and pepper. Spread flour on a plate and dredge chicken in it, shaking off excess.
-
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot, then cook the chicken breasts for about 8 minutes, until golden, turning once. Lower heat, cover, and cook for an additional 4 minutes, until cooked through. Set aside.
-
Add the remaining tablespoon of oil to the skillet, then the onion, stirring occasionally until onion is soft, 2 to 3 minutes. Add the chicken broth and the vinegar, deglazing the pan by scraping up any browned bits, then add the raisins, pine nuts, sugar, and ¼ teaspoon salt. Bring to a boil and simmer for about 6 minutes, until sauce is syrupy and raisins are plumped.
-
Return the chicken to the skillet and coat with sauce. Remove and place on each of 4 serving plates, spooning onion, raisin, and pine nut mixture over chicken.
Prep time: 35 minutes
Cook time: about 20 minutes
Not Your Bubbe’s Chicken
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November 29, 2007 at 7:16 pm
· Filed under Poultry
The onions in the bottom of the roasting pan will mix with the drippings from the chicken to make a lovely sauce. Stir them occasionally, and if you find them getting very dry, add water a tablespoon at a time.
-
1 3- to 4-pound whole chicken
-
2 tablespoons olive oil
-
1 tablespoon ground cardamom
-
1 tablespoon ground cinnamon
-
½ teaspoon freshly ground black pepper
-
1½ teaspoons salt
-
1 lemon
-
3 medium onions, sliced
- Dry the chicken inside and out. Gently loosen the skin over the breast and thighs by sliding your fingers underneath it, being careful not to tear it.
-
Combine 1 tablespoon of the olive oil with the cardamom, cinnamon, and pepper in a small dish and spread it evenly in the cavity and under the skin of the breast and thigh. Spread a very thin layer over the outside of the chicken, then sprinkle it with salt. Cover and refrigerate for 8 to 12 hours.
-
Heat oven to 425°F. Pat the chicken dry. Wash and dry the lemon, roll it between your palm and your work surface, then prick it a few times with a fork. Place the lemon in the cavity of the chicken. Spread the onion slices in the bottom of a medium roasting pan. Place the chicken, breast side up, on top of the onions and rub it with the remaining 1 tablespoon oil.
-
Roast until an instant-read thermometer, placed in the thickest part of the thigh, reads 160ºF (45 minutes to 1 hour), basting occasionally. Let rest for 10 minutes. Remove the lemon from the chicken, cut it in half, and squeeze the juice over the cut-up chicken before serving.
Prep time: 10 minutes, plus 8 hours for marinating
Cook time: 45 minutes to 1 hour, plus 10 minutes rest time
Not Your Bubbe’s Chicken
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November 8, 2007 at 7:52 pm
· Filed under Fruit, Soups, Squash, Vegan
This soup is one of my favorites. Simple, easy and – especially on a snowy winter day – it makes the whole place smell wonderful.
2 cups butternut, buttercup or other winter squash, peeled, seeded & chopped
2 cups sweet potato, peeled & chopped
3 medium cooking apples, peeled, cored & chopped (Spartan, Macintosh or similar)
1 medium onion, chopped
2 cups water or just enough to cover apples and veggies
½ teaspoon sea salt
½ teaspoon Chinese 5 spice or pumpkin pie spice
¼ teaspoon cayenne pepper
Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3 – 5 days refrigerated. Serves 6.
Notes: “Winter squash” is used to describe hard-shelled varieties that be stored for months; it is distinct from thin-skinned “summer squash” such as zucchini and pattypan. Of course, these days, both types are available year-round. Pumpkin pie spice is a mixture of cinnamon, cloves, ginger, allspice and nutmeg.
I found this recipe on SOAR (The Searchable Online Archive of Recipes), a site that has evolved into RecipeSource.com. The original posting gives credit to Jeanne Marie Martin’s Vegan Delights.
Texas Wren’s RecipeCrossing
Unofficial Support
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October 9, 2007 at 2:50 am
· Filed under Cheese, Pastry
2 c masa harina
1 1/2 c warm water
1 T ground cumin, made from lightly toasted cumin seed
Salt and pepper to taste
6 oz mild melting cheese such as Monterey jack, grated
1/2 c chopped cilantro
In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 teaspoon salt and stir into a manageable dough. The dough should be soft but not sticky; add more flour if needed. If dough is dry and hard to form, add more water.
To make 3-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa. Roll into a ball and flatten in your hand. Put 1/3 cup cheese, 1 teaspoon cilantro, and salt and pepper to taste in the center. Work the edges up over the filling and again form a ball, completely enclosing the filling. This takes only a few seconds.
Flatten each ball to about 1/4 inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned. Serve warm.
NOTE: In El Salvador, vendors everywhere sell a street food called papusas. They look like slightly thick tortillas, about three inches in diameter. Hidden inside is a filling — either of cheese, as in this recipe, or spicy meat. They are always served with a finely chopped vinegary coleslaw with fiery pepper and sometimes cilantro.
1992 CUNNINGHAM, Marion The Supper Book Alfred A. Knopf New York
MM Format by John Hartman Hartsville, SC 4 April 1997
Cro-Magnon@juno.
com hartman@indy.net
YumYum
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October 9, 2007 at 2:46 am
· Filed under Salad, Side dishes, Vegan
1/4 cabbage, shredded
1/2 onion, shredded
1/2 large carrot, shredded
1/4 cup apple cider vinegar
1 cup cold water
salt to taste
Mix the day before you want to serve and let set in refrigerator, covered. Drain off excess water before serving. Open hot pupusas and put cabbage salad inside before eating. (In Salvador, they sometimes add hot red chilies to the mixture.)
The Kitchen Link,Inc.
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September 1, 2007 at 1:54 am
· Filed under Soups, Vegan
Tomato and Bread Soup
3 tablespoons olive oil
2-3 large garlic cloves, crushed to a paste with ½ teaspoon salt
2 lbs. ripe tomatoes, peeled and chopped (some like to deseed them as well)
1/2 lb. of STALE white bread, crusts removed, broken into pieces – do NOT use pre-packaged sliced bread it will go horribly slimy, use country bread like ciabatta, bloomer, sourdough etc.
1 1/2 quarts chicken or vegetable stock
10 -12 fresh basil leaves
Salt and freshly ground black pepper
~~~~~
Extra virgin olive oil, basil leaves, Parmesan shavings – for serving/garnish
Heat the olive oil in a large saucepan and sauté the garlic gently without letting it brown, then add the tomatoes, basil and bread (tear the basil leaves with your fingers, NEVER chop basil with a knife or scissors it changes the flavour).
Add the stock, little by little, stirring and mashing the bread down until the mixture begins to resemble a porridge, pour in any remaining stock. Taste and season. Garnish with a swirl of olive oil, extra torn basil, and some shavings of Parmesan.
This can be served hot, warm or cold but I think it is at its best at room temperature on a hot day. It can be made a day ahead and reheats beautifully, but doesn’t freeze well.
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August 11, 2007 at 6:02 am
· Filed under Salad
Cucumbers with a marinade of vinegar, water, dill, sugar, and seasoning.
4 medium cucumbers, thinly sliced
2 onions, thinly sliced
1/2 cup vinegar
1/4 cup cold water
2 tablespoons chopped dill (optional)
1 teaspoon salt
3 tablespoons sugar
dash pepper
1/2 cup sour cream (optional)
Sprinkle sliced cucumber & onions with salt & let stand at least an hour. Drain excess water.
Combine all other ingredients; cover and refrigerate until chilled. If desired, add sour cream before serving.
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July 21, 2007 at 6:12 pm
· Filed under Side dishes
Haven’t made this yet, just swiped it from blogger Hannah Im. I have a feeling this will be delicious.
1 1/2 cups cucumbers, sliced
1 tsp. salt (Korean salt is less salty than Western)
1 tbs. vinegar
5 tsp. sugar
1 tbs Korean red pepper power (goch’u garu)
1 tsp. very finely chopped green onion
1 tbs roasted seasame seeds
1. Throughly wash cucumbers, scrubbing skins with salt Cut in half length and slice thinly.
2. Make sauce by combining salt, sugar, and vinegar and stir until sugar/salt dissolve.
3. Mix cucumbers with the sauce. Add red pepper powder, green onion, and sesame seeds and mix well.
***This muchim is meant to be used almost like a pickle to accompany other dishes. It is not a salad and you wouldn’t want to eat a whole bowlful of it plain–well, unless you are pregnant and have an inordinate urge for sour and salty foods or you are just one crazy chick like me.
***I usually at least double this recipe. But if you aren’t used to eating this, you might want to start with the original proportions.
***It will keep in the refrigerator for a while.
***Don’t use watery or seedy cucumbers. Use firm, fresh, pickling type cucumbers. If cucumber is bitter, peel it. The cucumbers I have found in Korea are never bitter and I think this recipe is better with the skin on.
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May 31, 2007 at 3:42 am
· Filed under Dairy, Soups
2 T. butter
2 c. chopped onion
2 c. peeled, seeded, cubed cucumbers
3 c. tomatoes, peeled, cored & cubed
3 basil leaves or 1 tsp. dried
2 c. chicken broth
2 c. yogurt
salt
1 tsp. chopped fresh mint (Optional)
1. Melt butter in a saucepan and add the onion. Cook, stirring frequently, about 10 minutes but do not brown.
2. Add the cucumber, tomatoes, basil & chicken broth. Cook, stirring frequently, about 30 minutes.
3. Put the mixture, including the vegetable solids, through a sieve or blend in an electric blender.
4. Empty the mixture into a bowl and add yogurt & salt to taste. Chill thoroughly. Add the mint & serve. Yield: 6 servings.
Originally published in the New York Times on July 27, 1975.
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May 24, 2007 at 7:26 pm
· Filed under Sauces, Dips & Dressings
1/2 cup plain yogurt
1/4 cup mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped green onions
1 tablespoon chopped fresh chives
3 tablespoons white wine vinegar
2 teaspoons anchovy paste
1 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, minced
Place ingredients in a blender or food processor; process until smooth. Chill.
Cynthia Nims, Cooking Light, MAY 2006
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May 24, 2007 at 7:01 pm
· Filed under Eggplant, Soups, Squash
Noni says, “I make double batches — last night’s new batch has some celery in it and I used stewed tomatoes instead of whole. Enjoy!”
1 cup water
1 1/4 cups eggplant, peeled and cubed
1 (14 1/2 oz) can no salt added whole tomatoes undrained and chopped
1/2 can diced mushrooms drained (I use fresh)
1 garlic clove minced
3/4 cups zucchini coarsely chopped (I just slice small)
1/2 tsp dried italian seasoning
1/8 tsp pepper (I use more)
1/4 cup freshly grated Parmesan cheese
Combine the first nine ingredients in a large pan stirring well. Bring to a boil, reduce heat and cover. Cook for about 25 minutes until veggies are tender. Ladle into bowls and sprinkle with cheese. Makes 4 servings.
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May 24, 2007 at 12:04 pm
· Filed under Fruit, Salad, Sauces, Dips & Dressings
1/3 cup seedless green grapes
1 tablespoon Champagne or white wine vinegar
1 teaspoon olive oil
3/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh Vidalia or sweet onion (optional)
1/8 teaspoon salt
Dash of white pepper
To prepare dressing, combine ingredients in a blender; process until smooth.
Cynthia DePersio, Cooking Light, JUNE 2002
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May 24, 2007 at 3:41 am
· Filed under Side dishes, Vegan
An addictive mélange of spinach, garlic, raisins, pine nuts, and good olive oil, this is one of the best-known Catalan dishes. Its uses in the Catalan kitchen are many—in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole.
5 to 6 tablespoons golden or dark raisins
2 10 oz packages spinach or 2 medium-size bunches fresh spinach, tough stems discarded
3 to 4 tablespoons fragrant extra-virgin olive oil
6 to 8 whole small peeled garlic cloves, lightly smashed
5 tablespoons pine nuts
Coarse salt (kosher or sea) and freshly ground black pepper
Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach until wilted, 4 to 5 minutes, stirring a few times. Transfer the spinach to a colander, and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point.)
Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are light golden, 3 to 5 minutes. Increase the heat to medium, add the chopped spinach, and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl, and serve.
The New Spanish Table
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May 23, 2007 at 8:41 pm
· Filed under Sweets
1 cup unsalted butter
1 cup powdered sugar
1 egg yolk
1 tablespoon brandy OR 1/2 tsp almond extract & 1/2 tsp vanilla extract
3 cups flour
1/2 teaspoon baking powder
1 lb. powdered sugar
Optional: 1/2 cup blanched & finely chopped almonds
Cream together butter and 1 cup sugar until very light and fluffy. Stir in egg yolk and brandy, then add sifted flour and baking powder, a little at a time. If using almonds, add them now.
Knead well until dough is smooth. If it is too soft, add a little flour. Take small pieces of dough and shape into balls, crescents, or into small pears (if you are making pear shapes, insert a clove in the top of each).
Place on lightly greased baking sheets. Bake in moderate oven, about 20 minutes. While they are still warm, roll the kourabiethes in powdered sugar, then sift sugar on top. They should be very well coated. Makes about 3 1/2 dozen.
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May 22, 2007 at 2:27 pm
· Filed under Fruit, Soups, Vegan
Mark Bittman says this is “the mildest, most delicious, creamiest gazpacho I’ve ever tasted. Make sure to use ripe cantaloupe and tomato at the height of the summer for the best results.”
• 4 tomatoes (about 11/2 pounds), peeled and seeded
• One 3-pound cantaloupe
• 2 tablespoons olive oil
• 10 fresh basil leaves
• Salt and freshly ground black pepper
• Juice of 1 lemon
1. Cut the tomato flesh into 1-inch chunks. Seed the melon and remove the flesh from the rind; cut it into chunks. Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet). Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes.
2. In a blender, puree the melon, tomato, 11/2 cups water or 1 cup water plus 1/2 cup ice cubes, and the basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust the seasoning. Serve. Serves 4
Time: 20 minutes, plus time to chill.
From “Mark Bittman’s Quick and Easy Recipes from The New York Times” by Mark Bittman.
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April 18, 2007 at 8:57 pm
· Filed under Beans, Sweets
1 can pinto beans,(about 2 cups), drained and reserve liquid
1 stick butter
1 1/2 cups sugar
2 eggs
1 cup self-rising flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
3 cups diced apples
1 cup raisins
1 tsp vanilla
1/2 cup nuts (pecans or walnuts are great)
Preheat oven to 350 degrees. Grease 13×9 pan.
Put drained beans in blender or food processor. Puree. Empty into small bowl and set aside. Cream stick of butter in large bowl. Add sugar. Blend well. Add beans to the creamed mixture. Mix well. Add eggs. Beat until well blended. Set aside.
In another bowl, sift together, flour, salt, baking soda, and spices. Add dry ingredients to bean mixture. Mix until blended. Add diced apples, vanilla, raisins and nuts. Pour into 13×9 pan and bake at 350 for an hour.
Icing:
Reserved bean juice
1 lb powdered sugar
1 stick butter
1 tsp vanilla
1 TBS milk
Cream butter, powdered sugar, vanilla and milk. Add bean juice until spreading consistancy.
Original recipe
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April 15, 2007 at 3:41 pm
· Filed under Rice, Side dishes, Vegan
This is an incredibly simple way to make white rice into something a little bit exotic & totally delicious. Makes a nice accompaniment to a spicy or strongly flavored entree.
The book says, “The floral fragrance and subtle flavor of Thai jasmine rice make it a delightful choice as a side dish. But adding unsweetened Thai coconut milk makes it even more appealing, contributing a bit of creaminess and more perfume to the aroma. This is a long-grain rice that cooks up nice and fluffy, with distinct grains. It does need a longer resting time (20 minutes) than a short-grain rice requires, but that will ensure absolutely perfect rice every time. Coconut rice is a fine accompaniment to pork saté with spicy peanut sauce, chicken with cashews, or oven-roasted barbecued ribs.”
Makes about 7 cups; Serves 6 to 8
2 cups Thai jasmine rice or other long-grain rice
1 can (13 or 14 ounces) coconut milk, preferably a Thai brand
3 1/2 cups water
1. Combine the rice, coconut milk, and water in a small, heavy saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer, without removing the cover, until all the liquid is absorbed, 20 minutes.
2. Remove the pan from the heat and let it stand, covered, for 20 minutes more before fluffing and serving.
From “Staff Meals from Chanterelle” by David Waltuck and Melicia Phillips.
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April 13, 2007 at 5:55 am
· Filed under Meat
“Developed in the Quaker® Kitchens in the 1950s, Prize-Winning Meatloaf remains one of our ‘most requested’ recipes. Using oats in place of bread crumbs gives this meatloaf a moist texture and adds a nutrition boost of B vitamins, protein, and fiber. Warm and deliciously hearty, this is a recipe your whole family will love!”
1-1/2 pounds lean ground beef
1 cup tomato juice or tomato sauce
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1. Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.
2. Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing. Servings: 8
Variations: Customize meatloaf by adding one of the following to meatloaf ingredients:
- 1/2 cup frozen (thawed) or canned (drained) corn
- 1/2 cup chopped green or red bell pepper
- One 2-1/2-ounce jar sliced mushrooms, drained
- 1/3 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley or cilantro
- Sprinkle top of baked meatloaf with 1 cup shredded cheese. Return to oven for 3 minutes to melt cheese.
- Spoon heated prepared spaghetti sauce, pizza sauce, barbecue sauce or salsa over each serving.
Quaker
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March 29, 2007 at 12:37 pm
· Filed under Dairy, Fruit
Great with any curry or spicy dish.
1 tsp butter or ghee
1 ½ tsp cumin seeds
1/4 tsp. cardamom seeds
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
2 cups mashed ripe bananas (make sure they are firm and not over ripe).
1 pint natural plain yoghurt
OPTIONAL:
1 tbsp peanuts, finely chopped
1/4 – 1/2 cup shredded coconut
Melt the butter or ghee in a skillet. Pound the spices together lightly in a mortar – they should not be completely crushed. Add the spices & nuts (if using) to the butter.
Stir around in the pan a few minutes, until the spices start to pop & crackle. Quickly add the banana and remove from the heat. Stir the yoghurt into the bananas, transfer to serving dish and chill well.
Adapted from Anna Thomas’ Vegetarian Epicure
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February 22, 2007 at 9:04 pm
· Filed under Meat
Six 5-inch sweet green peppers
Boiling water for blanching
1 pound chopped beef
1/4 cup uncooked white rice or 1/2 cup cooked rice or bread crumbs
1 medium yellow onion, grated
1 carrot, grated
1/2 teaspoon salt
Dash of pepper
3 eggs
Water to cover
Sauce
1 cup tomato puree
1/2 cup water
3 tablespoons vinegar or lemon juice
3 tabelspoons brown sugar
1/8 teaspoon paprika
1/2 cup raisins (optional)
Cut away the stem end of the peppers and remove seeds. Blanch in boiling water and invert to drain while preparing the meat mixture for the filling.
Combine all ingredients except water. Mix thoroughly. Stuff peppers compactly and even with the top. Stand upright in a casserole and cover with water. Bake 45 minutes at 350 F. Remove cover and and increase heat to 400 F for 15 minutes.
Cook sauce on top of the stove, stirring continuously till thick, approximately 10 minutes over moderate heat. Add to the pepper in the casserole, turn off heat. The heat of the oven is sufficient to lightly brown the tops of the stuffed peppers and cook the sauce with the liquid in the casserole.
From Leah Leonard
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February 18, 2007 at 8:46 pm
· Filed under Salad
2 to 3 cucumbers, thinly sliced
1/3 cup sour cream
1 tablespoon vinegar
pepper to taste
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Place 1/4 of the cucumber slices in a serving bowl and sprinkle with salt. Add another 1/4 of the slices and more salt; continue until all slices have been salted. Cover with a saucer and place a weight on top to draw out the water. Let stand for several hours or overnight. Pour off cucumber juices. Combine the sour cream, vinegar, pepper and chopped dill. Add to the cucumbers and mix thoroughly. Serve chilled. Serves 4 to 6.
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February 5, 2007 at 7:02 pm
· Filed under Poultry
1.25kg/2½lb chicken pieces (legs and/or breasts) skinned
1 tsp salt
3 tbsp lemon juice
For the marinade:
450ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
lime or lemon wedges, to serve
Method
1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.
2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.
3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest.
Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lemon or lime wedges. Serves 4.
Madhur Jaffrey’s Chicken
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February 5, 2007 at 6:43 pm
· Filed under Soups
“Since I just finished a bowl of this soup, I thought I’d post a recipe that I’ve made many times and that everyone always loves.”
3 Tbs. butter
1 medium onion, sliced
1 garlic clove
1 Tbs. minced fresh ginger
1 lb. carrots, peeled and sliced
3 cups vegetable broth
1 cup orange juice
2 Tbs. raw white rice
salt and pepper to taste
1. In large saucepan, heat butter over medium heat. Sauté onion and garlic until soft but not brown, 5 to 8 minutes. Add ginger and carrots, and sauté 5 minutes longer.
2. Stir in broth, orange juice, and rice, reduce heat to low, cover and cook for 30 minutes. Allow to cool, then purée in batches in food processor or blender. Add salt to and pepper to taste. Reheat before serving. Serves 6.
Per serving: 140 calories, 2g protein, 6g total fat (3.5g saturated fat), 20g carbohydrates, 15mg cholesterol, 340mg sodium, 3g fiber, 10g sugars.
TexasWren’s Soups
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February 5, 2007 at 6:34 pm
· Filed under Sweets
“This is my husband’s favorite cookie. It is proof that something can be really good, even without chocolate.”
1 1/4 cup sifted flour
3/4 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
2 eggs
1 1/2 cup quick oats
1 cup raisins
1 cup nuts, optional
Sift dry ingredients together. Add remaining ingredients and mix. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350 for 12 minutes.
Texas Wren’s Cookies
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February 4, 2007 at 7:44 am
· Filed under Fish, Salad
If you don’t have schmaltz, just use a little extra mayo.
1 can (6 oz) top quality solid packed white albacore tuna in water-no substitute for albacore
1 Tbs top quality mayonnaise (not salad dresssing) to start
1 Tbs. plain renedered pure schmaltz (approx) to start
a few tsp of finely shredded carrot
a few tsp of finelly shredded mild white onion
pinch salt, pinch pepper
Drain tuna and place in mixing bowl. Break up and mash tuna with fork to remove clumps and make a spreadable consistency. Mix in carrot and onion. Mix in the mayo. Then add and mix in enough schmaltz until tuna achieves a rich taste,
The important part:
Tuna should neither be flavored with either too much mayo or schmaltz. That is another part of the secret I think. You shouldn’t be aware of any blatant schmaltz taste in the tuna. Salt carefully as the tuna should not have a salty taste either.
CyberKitchen
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February 4, 2007 at 7:43 am
· Filed under Eggplant, Salad, Side dishes
From The Kitchen Grimoire by Celeste Rayne Heldstab.
1 large eggplant
2 T. yogurt
1 T. pomegranate molasses or other unsulphured molasses
1 T. lemon juice
Salt & pepper
1/2 red onion, cut in 1/4″ dice
1 clove garlic, minced
1/2 cup chopped, toasted walnuts
1/2 cup pomegranate seeds (1/2 pomegranate)
2 T. finely chopped flat leaf parsley
Pierce the whole eggplant a few times with a fork. Cook it on the grill or place it on a baking sheet and put it under the broiler. Cook, turning as skin blackens, until flesh is very soft (about 35 minutes). Let eggplant cool and scrape flesh into a bowl; discard skin. Add yogurt, molasses, lemon juice, salt & pepper. Chop or grind until still chunky but mostly smooth. Stir in remaining ingredients.
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February 4, 2007 at 7:42 am
· Filed under Eggplant, Salad
1 1arge (1 1/4 pound) eggplant
1 medium onion, peeled and minced
2 tablespoons of olive oil
Generous 1/2 cup of walnuts
2 large garlic cloves, peeled
1/2 teaspoon of ground coriander seed
1/2 teaspoon of dried fenugreek
Pinch of cayenne
3/4 teaspoon of salt
3/4 cup of finely chopped mixed fresh herbs (cilantro, celery leaf, parsley and dill)
2 teaspoons of red wine vinegar
Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper towel for at least TWO HOURS. Rinse and pat dry. Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.
Saute the onion in olive oil until golden. Set aside. Chop or grind the walnuts with the garlic and spices. Turn out into a bowl and stir in the cooked onion. Add chopped herbs and the wine vinegar.
Let eggplant cool, then scoop out the soft center and discard the skin. Cut the eggplant into small (1-inch) pieces and mix thoroughly with nuts/onion/garlic/spice mixture.
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February 4, 2007 at 7:42 am
· Filed under Eggplant, Side dishes
5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/4 cup chopped fresh basil
Salt
Black pepper
Optional garnish: chopped fresh basil or toasted pine nuts
Place cubed eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown (about 15 minutes). Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally. Stir in basil, season to taste with salt and pepper. If desired, garnish with fresh basil or pine nuts.
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February 4, 2007 at 7:41 am
· Filed under Side dishes
8 oz oatmeal, lightly toasted (brown in frying pan)
4 T fat or oil
1/2 cup chicken or vegetable stock
2 onions, finely chopped
Salt and pepper to taste
Heat the fat or oil in a large frying pan. Add the onion and cook until soft and golden brown.
Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allow it to be absorbed by the oatmeal. Season well and use as a stuffing for poultry or game, or serve as a side dish.
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February 4, 2007 at 7:41 am
· Filed under Beans, Eggplant, Sauces, Dips & Dressings
1 large eggplant
1 can garbanzo beans, drained
3 cloves garlic, peeled
1/4 cup lemon juice
3 T. tahini (sesame paste)
Salt to taste
1/4 cup olive oil
Optional garnish: chopped parsley, coriander or pine nuts
Slice eggplant in half. Place eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.
Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.
Let cool, then scoop out the soft eggplant and discard the skin. Chop/grind eggplant, beans, garlic & lemon juice together until mostly smooth. Slowly stir in olive oil. If desired, garnish with chopped parsley, coriander or pine nuts.
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February 4, 2007 at 7:39 am
· Filed under Pasta
A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!
8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes
Cook pasta in a large pot of boiling water until done. Drain. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes.
Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat. Toss noodles with sauce, and serve.
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February 4, 2007 at 7:38 am
· Filed under Soups
This is a classic Spanish soup. It is delicious and wonderful, especially in the summer when everything is so fresh. There are a lot of ingredients, but prep is really simple. Basically, you just throw everything in the food processor.
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Combine all ingredients — don’t puree smooth — you want to leave the gazpacho a bit chunky. Place in non-metal container (metal will give it an “off” taste), cover tightly and refrigerate overnight, allowing flavors to blend. Serves 8.
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February 4, 2007 at 7:36 am
· Filed under Soups, Vegan
1 1/2 tablespoons olive oil
1 cup chopped onion or sliced leek
1 large red bell pepper, diced
2 to 3 cloves garlic, minced
3/4 cup orzo (rice-shaped pasta)
1 vegetable bouillon cube
16-ounce can diced tomatoes
5 to 6 ounces fresh spinach, rinsed, stemmed, and chopped (I just use a package of frozen chopped)
1/4 cup chopped fresh parsley or dill,
or a combination, or more to taste
Juice of 1 lemon
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion or leek and sauté over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the onion or leek turns golden and the red pepper softens.
In the meantime, cook the orzo in a separate saucepan until al dente. When done, drain. Add the 5 cups water, the bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 10 minutes. Add the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then season with salt and pepper. Serve at once.
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February 4, 2007 at 7:36 am
· Filed under Cheese, Soups
2 celery stalks, chopped
1 cup chopped onions
2 tablespoons vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock or water
1 cup sharp or extra sharp cheddar, grated or chopped
3 ounces cream cheese, cubed
4-ounce jar pimientos, chopped
salt and ground black pepper to taste
In a heavy saucepan, sauté the celery in the vegetable oil, stirring occasionally. When the onions are translucent, about 10 minutes or so, add the sweet potato, white potato, and stock. Simmer until the vegetables are soft, for about 20 minutes.
Remove the soup from the heat, add the cheddar and cream cheeses, and allow it to sit a few minutes to soften the cheese. In a blender or food processor, purée the soup with half of the pimientos. Add salt and pepper to taste. If the soup is too thick, thin to the desired consistency using milk, water or vegetable stock. Stir in the remaining pimientos. Reheat gently, but do not boil. Serves 4 to 6.
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February 4, 2007 at 7:27 am
· Filed under Rice
“The floral fragrance and subtle flavor of Thai jasmine rice make it a delightful choice as a side dish. But adding unsweetened Thai coconut milk makes it even more appealing, contributing a bit of creaminess and more perfume to the aroma. This is a long-grain rice that cooks up nice and fluffy, with distinct grains. It does need a longer resting time (20 minutes) than a short-grain rice requires, but that will ensure absolutely perfect rice every time.” — From “Staff Meals from Chanterelle” by David Waltuck and Melicia Phillips.
2 cups Thai jasmine rice or other long-grain rice
1 can (13 or 14 ounces) coconut milk, preferably a Thai brand
3 1/2 cups water
1. Combine the rice, coconut milk, and water in a small, heavy saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer, without removing the cover, until all the liquid is absorbed, 20 minutes.
2. Remove the pan from the heat and let it stand, covered, for 20 minutes more before fluffing and serving. Makes about 7 cups.
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February 4, 2007 at 7:26 am
· Filed under Soups
“I love this soup, which is pure and full flavored. I make it often.” — From “French Farmhouse Cookbook” by Susan Hermann Loomis.
1 pound carrots, peeled, trimmed, and cut into 1/2-inch rounds (you can just throw in a bag of baby carrots)
1 medium potato, starchy such as russet, or all-purpose such as Yukon Gold, peeled and cut into quarters
5 cups water
Sea salt
1 tablespoon unsalted butter
Freshly ground black pepper
1. Place the carrots, potato, water, and salt to taste in a large saucepan and bring to a boil over medium-high heat, covered. Reduce the heat to medium and cook until the carrots are tender, 25 to 30 minutes.
2. Transfer the vegetables and 1 cup of the cooking liquid to a food processor and purée. Return the purée to the pan and add the butter, stirring until it has melted. Season to taste with salt and pepper, and serve immediately. 4 servings.
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February 4, 2007 at 7:22 am
· Filed under Fruit, Salad, Vegan
“Sarah Elmaleh, the daughter of a rabbi, was born in 1898 in the seaport village of Essaouira in Morocco, and learned many of her cooking techniques from the family’s Arab servants. She came to Brooklyn in 1939 with her husband, a businessman, their children, and an exotic repertoire of recipes that combined Moroccan and Sephardic cuisines. This recipe comes from her granddaughter, Lisa Craig Kuhr. It makes an alluring first course and is wonderful followed by lamb, grilled chicken, or a fish stew.” — From “New York Cookbook” by Molly O’Neill
5 navel oranges, peeled and diced*
3/4 cup black salt-cured (shriveled) olives, halved and pitted (I use oil-cured)
2 cloves garlic, minced
1/4 teaspoon coarse (kosher) salt, or to taste
1 teaspoon sweet paprika
1/2 cup minced fresh parsley
1/2 teaspoon ground cumin
Dash of cayenne pepper
2 tablespoons olive oil
Combine all the ingredients in a bowl and toss well. Refrigerate to chill, then serve. Serves 4 to 6
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February 4, 2007 at 7:21 am
· Filed under Salad, Side dishes
“Celery has that crisp snap that you get from pickles, but it is more subtle and acts as a counterpoint to the stronger flavors in this menu. Here celery is dressed with a simple vinaigrette and fresh herbs and it remains crunchy even the next day. Try serving it atop thinly sliced roasted beets.” — From “Celebrate!” by Sheila Lukins.
12 outer ribs celery, trimmed and thinly sliced on the diagonal
6 to 8 inner ribs celery, including the leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
1/2 cup small flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint
Place all the celery in a bowl. Add the olive oil and vinegar and toss. Season with salt and pepper. Just before serving, toss with the parsley leaves and chopped mint.
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January 10, 2007 at 9:41 pm
· Filed under Beans, Meat, Stews
Serves 9 - 1 cup each
- 3/4 lb (12 oz) hot Italian sausage, cut into 1/2″ thick slices
- 1 medium green pepper, chopped (about 1 cup)
- 1 stalk celery, sliced
- 2 tbsp flour
- 1 can (14 oz) beef broth
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 2 cans (15.5 oz each) kidney beans, drained, rinsed
- Crackers
- Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
- Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer for 20 minutes, stirring occasionally.
- Serve with crackers
Substitute: Prepare as directed, using your favorite variety of canned beans.
Tarah Recipes
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December 18, 2006 at 4:12 pm
· Filed under Sweets
A woman in the line at Sahadi’s market told me about this recipe created by Rachael Ray. She raved about it and told me to look it up online. I haven’t yet made it, but it sounds amazing.
1 loaf panettone, cut in half (enough for about 5 cups, diced)
3 whole eggs
3 egg yolks
3/4 cups sugar
2 cups half-and-half or heavy cream
1/4 cup rum
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon freshly grated nutmeg
Vegetable cooking spray
Optional accompaniments:
Vanilla ice cream
Whipped cream
Preheat oven to 475 degrees F.
Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Serve warm or cold with vanilla ice cream or whipped cream.
NOTE: Panettone is available in Italian specialty stores. If you don’t have a panettone, use raisin bread and add 1/2 cup or so of choppped dried fruit.
Recipe on Food Network Site
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December 16, 2006 at 12:33 pm
· Filed under Beans, Sauces, Dips & Dressings
This is a traditional Middle Eastern dish, good as a dip, sandwich spread or part of a platter of assorted salads. If you want to use it as a dip, serve with chopped or sliced vegetables, chunks of pita bread or crackers.
- 2 cups cooked garbanzo beans (ceci)
- 1/3 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, halved
- 1 teaspoon salt (omit if using canned beans)
- Optional garnishes: olive oil, paprika, parsley, pine nuts
Using a blender, food processor or mortar & pestle, smush the beans, tahini, lemon juice, salt and garlic together until pulverized and fairly smooth. If you wish, when serving you can drizzle a little olive oil (about one or two spoonsful) on top, sprinkle with paprika, chopped parsley or pine nuts (pignoli).
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December 8, 2006 at 7:54 pm
· Filed under Potatoes, Soups
1 ½ tablespoons olive oil
1 2/3 cups coarsely chopped onion
1 large clove garlic, coarsely chopped
1 tablespoon coarsely grated ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon hot pepper flakes, optional
2 ½ pounds sweet potatoes, peeled and sliced 1/4 inch thick
6 cups no-salt-added chicken stock
Salt and freshly ground black pepper to taste
Fresh goat cheese
1. Heat oil in a nonstick pot large enough to hold all the ingredients. Sauté onion until it begins to brown (about 10 minutes). Add garlic and sauté, stirring, for 30 seconds.
2. To make the curry flavoring, add ginger, cumin, coriander, cardamom, turmeric and optional hot pepper flakes and stir well. Add sweet potatoes and stock and bring to a boil. Reduce heat and simmer for about 20 minutes until potatoes are soft.
3. Remove the sweet potatoes from the soup and mash; return to pot (if you don’t mind washing more stuff, you can puree the soup in a blender or food processor). stir well, season to taste with salt and pepper. Serve hot in mugs with a spoon of cheese on top and stir a bit to melt the cheese.
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November 12, 2006 at 7:03 am
· Filed under Pasta, Vegan
1 clove garlic
1/2 tsp. crushed red pepper flakes (or to taste)
About 15 kalamata or other olives, pitted & chopped
1/4 cup plus 1 T extra virgin olive oil
1 pound long pasta, like linguine
1 pound spinach, washed, tough stems removed, chopped
Salt & freshly ground black pepper
1. Bring a large pot of water to a boil and salt it. Mince the garlic as finely as possible and combine it, in the bottom of a large bowl, with the red pepper, olives and olive oil.
2. Place the pasta in the pot, and cook until it is nearly done. Plunge the spinach into the water and cook until it wilts (less than one minute).
3. Drain the pasta and spinach quickly, allowing some water to cling, and toss the hot pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper and serve. Serves 3 or 4.
Add freshly grated cheese to taste. Try adding 1/4 cup sun-dried tomatoes or 2 T drained capers.
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November 9, 2006 at 8:55 am
· Filed under Side dishes
4 small – medium leeks (1 bunch)
2 tbsp. unsalted butter
1/4 cup chicken broth
1 tsp. freshly grated lemon zest
Salt & pepper
Discard the tough outer leaves and cut the leeks lengthwise into quarters or eighths, then trim into sections about 7 inches long. Place the trimmed leeks in a shallow dish and soak in cold water to cover 15 minutes, rubbing occasionally to remove any grit.
In a heavy skillet melt butter over moderate heat. Lift leeks out of the water and, with water still clinging to them, add to the skillet. Cook, stirring occasionally, five minutes and add broth and zest.
Cover and braise leeks about 5 minutes or until very tender. Season with salt and pepper.
From Gourmet Magazine, February 1995
Mariquita Farm
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November 9, 2006 at 8:15 am
· Filed under Soups, Squash, Stews, Vegan
2 1/2 cups vegetable broth
1 onion, thinly sliced
2 garlic cloves, minced
4 cups 1-inch cubes peeled winter squash (butternut, acorn, kabocha, buttercup, etc.)
1 (16-ounce) can diced, peeled tomatoes
1 1/4 cups corn kernels or 1 (15-1/4 ounce) can whole corn kernels, drained
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can golden or white hominy
1 red or green bell pepper, seeds and ribs removed, cut in 1-inch squares
In a large pot, bring 1/2 cup of the broth to a boil over moderate heat. Add the onion and garlic and cook until the onion softens (about 5 minutes). Add the squash, tomatoes, corn, thyme, salt, pepper and remaining 2 cups of broth. Stir to combine. Bring to a boil, then cover, reduce heat to maintain a simmer, and cook 10 minutes. Add the hominy and bell pepper and return to simmer. cover and simmer until the squash and bell pepper are tender when pierced but not mushy, about 10 minutes. Serves 4.
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November 9, 2006 at 8:00 am
· Filed under Poultry, Soups
“Chef Chai Chaowasaree says extracting the full benefit from a black chicken requires long, slow cooking. His method is similar to poaching, letting the chicken sit immersed in liquid over very low heat. “You don’t want to rush the heat, you want all the nutrition to come out slowly, slowly, slowly.”
“He makes soup using ginseng, ginger and garlic, also believed to have healing qualities and which lend the broth a peppery flavor. Don’t bother peeling the ginseng or ginger, he says, and use whole heads of garlic, leaving the paper skins in place.”
1 silkie chicken (about 2 pounds), whole or halved
3 thumb-sized pieces ginseng root
6-1/4 cups water
1 thumb-sized piece ginger, smashed
2 large heads garlic, halved
1/2 teaspoon whole peppercorns
Salt or soy sauce to taste
5 dried figs
Sliced green onion for garnish
Cut chicken in half if necessary to fit pot; otherwise leave whole. Soak ginseng in water 1 hour.
Place ginseng and its soaking water in pot; add chicken, ginger, garlic, pepper and salt. Bring to a boil and skim impurities. Reduce heat to a very low simmer (no bubbling at all) and cook until chicken is fall-off-the-bone tender, 2 to 4 hours. Or cook in a crock pot on low heat, about 6 hours. In last hour of cooking, add figs.
Strain soup and debone chicken if desired, or serve with root pieces. Garnish with green onion.
From the Honolulu Star-Bulletin, 2002.
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November 9, 2006 at 5:13 am
· Filed under Dairy
Yes, you can make it at home and you don’t need any thermometers or special equipment, either. This is a genuine ancient hippie recipe that really works; it was printed in The Last Whole Earth Catalog in 1971.
3 cups of instant powdered milk
1/2 tsp. unflavored gelatin
1 tablespoon sugar (optional)
1 large can Pet Evaporated Milk
3 tablespoons yogurt (plain, unflavored)
Water
1. Preheat the oven to about 275o F (between 250o and 300o). Soften the gelatin in measuring cup in a bit of water, then add enough boiling water to make one cup. If you want to add sugar, put it in the cup now. Let the mixture cool.
2. Mix the instant powered milk with three cups of water and stir well.
3. In a large glass or pottery ovenproof bowl, mix the evaporated milk with two cups of tepid water. Add the diluted instant powdered milk, the gelatin mixture and the yogurt. Stir thoroughly.
4. Cover the bowl, put it in the oven and turn the oven off. Leave it overnight or about 10 hours. Then, look in the bowl — it’s yogurt! Yield: two quarts.
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November 9, 2006 at 4:44 am
· Filed under Fruit, Potatoes, Side dishes
3 medium yams (about 1 1/2 lbs.) sliced 1 inch thick
3/4 cup crushed pineapple (packed in juice), drained
4 Tablespoons pure maple syrup
2 egg whites
Cook yams in boiling water for 25 – 35 minutes or until very soft and tender. Drain and mash thoroughly until consistency is smooth. Preheat oven to 400 degrees. Mix pineapple and 3 Tablespoons maple syrup into yams. Spoon into a 9 inch round or 8 inch square non-stick baking pan. Beat egg whites to soft peaks; add remaining 1 Tablespoon syrup and beat until stiff; spread with a spatula, using a swirling motion, on top of yam mixture. Bake at 400 degrees for 8 to 10 minutes, or until top is golden.
Yield: 6 servings
Calories: 176, Fat: 1%
From the Searchable Online Archive of Recipes (SOAR)
October, 1997
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November 9, 2006 at 4:43 am
· Filed under Side dishes, Squash
1 1-pound acorn squash, peeled
1/2 cup orange juice
1 Tablespoon brown sugar, firmly packed
1/4 teaspoon ground nutmeg
Cut acorn squash into 1/2-inch thick slices, discarding seeds. Combine orange juice, brown sugar, and ground nutmeg. Place squash and orange juice mixture in a large skillet. Bring juice to boil and reduce heat. Simmer for 25 minutes or until squash slices are tender.
Yield: 4 servings. Preparation Time: 15 minutes. Cooking Time: 25 minutes.
Calories per serving: 114, Fat: 0.3 g, Cholesterol, 0 mg, Protein: 1.9 g, Carbohydrates: 29 g, Dietary fiber: no data, Sodium: 8 mg.
From Sarah Schlesinger’s 500 Fat-Free Recipes
October, 1997
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November 8, 2006 at 8:32 pm
· Filed under Cheese, Fruit, Salad, Side dishes
This summer I found this simple, refreshing recipe in “WestView,” a freebie newspaper published by the [Greenwich Village] Charles Street Association. The dish originated with David Poran, who is the Culinary Director at Balducci’s grocery store.
4 cups of seedless watermelon cut in 1/2″ dice
1 cup of Greek feta, diced
1 small red onion, sliced paper thin and rinsed in cold water
2 Tablespoons pitted, oil-cured olives
2 Tablespoons olive oil
Black peper to taste
Just combine and serve. Serves four
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November 8, 2006 at 8:31 pm
· Filed under Rice
Way back in 1998 I participated in an international vegan mailing list where a member contributed this recipe. I’m pretty sure that I have never eaten an “authentic” version of Surinamese mixed rice, but even if it isn’t the real thing, I think it is fairly easy, tasty and unusual.
This is her recipe and her explanation. The author’s comments about “forbidden” foods refer to her original version of this dish (she didn’t supply the original recipe), which must have contained non-vegan ingredients.
The original post:
Surinam has a very mixed population and thus a very varied kitchen. In daily life we eat “Surinamese” (=Afro-Surinamese), Indian, Indonesian, Chinese and since one year or so American food (Mc Donald, KFC and PizzaHut) as well…
I adapted a recipe that has its roots in the Afro-Surinamese kitchen, but now is appreciated by all inhabitants. I had to do a lot of adapting, for in the original recipe all what is forbidden in our opionon is used! I cook this recipe as a sundays meal.
The aim is that you make a gravy in which you cook rice, split beans and vegetables. In the end the rice is dry AND tasty. I cook from 1 to 5 on the stove. Then I put sauce and rice in the rice cooker, but perhaps it is for a start easier to finisch the cooking on the stove.
The recipe is not too easy to cook in the beginning. You have to develop the feeling how much gravy you need for your amount of rice. But keep trying, for in the end this recipe will be a favourite, espcially if you have to cook for a party.
1 pound brown rice
1/3 pound yellow split beans
1 1/2 pint of water (or a bit more or a bit less…)
1 big onion, in small pieces
1 tomato
2 spoons of tomato paste
1 hot pepper
1 vegan bouillon cube (optional, but it adds to the “Surinamese” taste)
1 cup cubed pumpkin
1 cup white cabbage, coarse cut
salt (optional)
black pepper (a lot!)
1. Cook the yellow split beans half done. Throw the cook water away.
2. Simmer the onion a few minutes, add the small cut tomatoe and the bouillon cube, simmer about five minutes. Add, if neccesary a bit of water.
3. Add the half cooked split beans and the tomato paste. Add the water. Stir, and simmer another five minutes.
4. Add the pumpkin and cook till pumpkin is half done.
5. Taste the sauce. Add black pepper. The sauce should taste rather strong.
6. Add the drained rice. The sauce level should be a phalanx above the rice. If necessary, add some water. Taste the gravy again! Stir, let the sauce cook, and put cabbage and hot pepper on top, and put the pot on the lowest possible gas. (The pepper gives a special flavour)
7. Simmer for about half an hour. Taste if the rice is nearly done. Sprinkle if necessary a bit of HOT water over the rice and cook another five minutes. Take the hot pepper out of the pot and stir the cabbage carefully – with a fork – through the rice. Put the pepper back.
8. Simmer for another five minutes. The rice should be dry and tasty.
9. Take the pot of the stove, take the lid of the pot and leave the rice five minutes untouched.
10. Cut the hot pepper in very small pieces (with a fork and knife, so that you don’t burn your hands.)
11. Serve with cucumber, onions and tomatoes in vinegar.
Succes and have a good meal.
Myrna Laret
Paramaribo, Surinam
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November 8, 2006 at 8:26 pm
· Filed under Beverages
4 oz boiling water
2 oz dark rum
1 tsp brown sugar
1 tsp butter
1/4 tsp grated nutmeg
Dissolve the sugar into boiling water in a mug. Add rum and butter and stir. Garnish with nutmeg on top.
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November 8, 2006 at 8:23 pm
· Filed under Bread
“Most of my mom’s recipes have disappeared, but this one was written inside a 1949 edition of Leah Leonard’s Jewish Cookery, a book that now sits on my shelf. Mom noted that she got the recipe from Dr. Evelyn B. Katz in March, 1952. These are light, airy rolls, nothing like bagels; they are called “bagels” simply because they have a hole in the middle. You can use these to make sandwiches during Passover and they are great right out of the oven and slathered with butter.”
3 eggs
1/3 cup oil
2/3 cup water
1 tablespoon sugar
1/4 teaspoon salt
1 cup matzo meal
Bring to a boil the water, sugar, salt and oil and remove from fire. Add matzo meal, stir well and cool. Add 3 eggs, one at a time. Roll into balls and put on a greased sheet and make a hole in the center with finger. Bake at 375o F for 45 minutes.
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November 8, 2006 at 8:21 pm
· Filed under Potatoes
This low-fat version of traditional fried potato pancakes was created by the late Shari Lewis (mother to Lambchop), who starred in one of the best children’s TV programs ever.
2 cups russet potatoes, peeled and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 teaspoon salt
Oil spray
Preheat oven to 425 degrees F. In a large bowl, thoroughly mix all ingredients into a batter.
Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of batter onto the prepared sheets; press the pancakes down with the back of your dampened hand.
Bake 15 minutes; then turn and bake 10 minutes longer, or until latkes are browned all over (but not blackened at edges). Serve with applesauce or sour cream (low-fat if you must). Makes approximately 14 latkes.
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November 8, 2006 at 8:20 pm
· Filed under Dairy, Sauces, Dips & Dressings
Trisha Baker gave me this recipe. Amazingly simple and good.
1 cup salsa
1 cup sour cream
Stir the salsa and sour cream together and chill for at least an hour to let the flavors blend and mellow. Serve at room temperature. That’s it!
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November 8, 2006 at 8:18 pm
· Filed under Beans
½ cup olive oil
2 medium onions, thinly sliced
6 cloves garlic, finely sliced
1 dried chili (mild or hot)
1 tablespoon coriander seeds
2 bay leaves
3 cups cecci soaked at room temperature for 24 hours
5 – 6 cups of vegetable broth
10 threads of saffron
kosher salt and freshly ground pepper to taste
Preheat the oven to 450o F. Warm the olive oil over medium high heat in a large heat and oven-proof casserole. Add the onions, garlic, chili, coriander and bay leaves and sauté for 5 minutes. Drain the cecci and add to the pan with the rest of the ingredients. Cover, bring to a boil, and place in the hot oven. Bake until the beans are soft and cooked through, about 45 minutes to one hour. Season to taste and serve with a crusty loaf of bread.
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November 8, 2006 at 8:14 pm
· Filed under Fruit, Sweets
2 pints (1 quart) strawberries
4 to 6 teaspoons stevia or sugar (as needed, to taste)
1 to 2 tablespoons balsamic vinegar (to taste)
Hull the strawberries, and halve or slice them, depending on their size. Place them in a shallow dish and sprinkle them with stevia or sugar. Cover and let sit for at least several hours, stirring them or shaking the dish every now and then.
(If they are going to sit for much longer than 3 or 4 hours, cover tightly with plastic wrap and refrigerate. Allow to come to room temperature before serving.)
Sprinkle on the vinegar and serve. You can eat this as is, or stir the berries into plain yogurt, serve them over chopped mango (or cantaloupe, or bananas, or some other non-acid fruit), or pour them over cake or ice cream.
Note: The strawberries can be sliced and sweetened up to a day in advance. The vinegar should be sprinkled on within 60 minutes of serving. I adapted this recipe from Mollie Katzen’s book, “Still Life with Menu.” Perfectly ripe berries taste wonderful like this, and it is also a magical way to salvage imperfect or underripe berries, too.
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November 8, 2006 at 8:13 pm
· Filed under Fruit, Sweets
You can serve this with cream or ice cream, but this is lovely and light just as it is.
1 cup dried apricots (about 25 small apricots)
1 inch long piece of fresh vanilla bean (halved lengthwise – use only the seeds) or 1 tsp. vanilla extract
1 cup warm water
1 tablespoon sugar
Preheat the oven to 350o F. Cover the apricots with the warm water and let them stand for 15 minutes if they are already plump and soft, at least 30 minutes if they are hard and dry. Drain, but reserve the water.
Put the water and vanilla bean seeds or vanilla extract in a small, ovenproof baking dish and mix well. Add the apricots, sprinkle them with the sugar, cover with foil, and bake until the water is nearly absorbed, about 1 hour. Turn each of the apricots over in the syrup, cover and refrigerate. Serve chilled.
Will keep in the fridge for at least a week.
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November 8, 2006 at 8:12 pm
· Filed under Sweets
You can buy prepared chocolate cups in most fancy-foods stores, or use the mousse to fill a cake or a sweet pastry shell. This recipe contains no sugar – if you want a sweeter mousse, you can use a sweeter variety of chocolate.
14 ounces bittersweet chocolate, melted
1 quart heavy cream
Prepared chocolate cups
Raspberries or other berries, to taste
Using an electric mixer or whisk, whip the quart of cream to soft peaks. Add about 1/3 of the whipped cream to the melted chocolate. Fold gently with a rubber spatula. Gently combine the mixture with the remaining cream (do not over-mix or you will deflate the cream). Spoon into serving dishes. If you are feeling ambitious, place the mixture in a large pastry bag or cornet (a piece of parchment paper rolled into a cone, with a cut tip) and pipe the mousse into the prepared chocolate cups or pastry shell. Top with berries and serve.
Yield: About 10 cups.
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November 8, 2006 at 8:11 pm
· Filed under Fruit, Poultry
Also wonderful with prunes, dried peaches or dried cherries. If using organically-dried fruit, soak for a couple of hours before cooking.
1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
salt & freshly ground pepper
2 T. butter (optional)
Combine the apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
Turn the heat to medium high under a 12 inch nonstick skillet and add the chicken pieces, skin side down. Cook, rotating (but not turning over) the chicken pieces so they brown evenly. When nicely browned (don’t rush!), turn them skin side up. Make space in the pan to add the onion and cook it, stirring occasionally for a minute or two, until the onion has softened a bit.
Add the apricot mixture and bring to a boil. Cook for a minute, then turn heat to low and cover. Cook until chicken is done (about 15 minutes). Uncover, raise the heat and season with salt and pepper. Boil the liquid in the pan to thicken; it shouldn’t be watery. If using butter, add it as the sauce is cooking down. Serve with a cooked grain or bread.
NY Times: Mark Bittman’s Recipe of the Day: Chicken With Apricots
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November 8, 2006 at 8:10 pm
· Filed under Pasta
I discovered this is amazingly rich and delicious dish in Venice. The name means straw and hay — a reference to the pale yellow and green colors of the pasta.
1 cup (½ pint) heavy cream
2 egg yolks
2 cups cooked peas
1 cup coarsely chopped prosciutto (about 4 oz.)
½ cup grated Parmesan cheese
Salt & pepper
8 oz. green (spinach) fettuccine
8 oz. white fettuccine
In a large bowl, mix the cream, egg yolks, peas, prosciutto and cheese. Cook the fettuccine in boiling salted water until al dente. Drain and add to bowl. Toss until well coated and season to taste with salt and pepper. Serve immediately.
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November 8, 2006 at 7:53 pm
· Filed under Beans, Soups
Garnish with fresh herbs or croutons, serve with bread and a small salad for a great winter meal.
2 medium onions, chopped
2 garlic cloves, minced
½ cup celery, chopped
½ cup leeks, chopped
Smoked ham hock or bacon (optional)
2 tablespoons olive oil
½ lb. dried Great Northern white beans, soaked overnight in cold water, rinsed and drained
1 cup tomatoes, diced (canned is fine)
12 cups chicken stock or broth
Fresh basil or parsley (optional – as garnish)
Croutons (optional – as garnish)
Sauté the onions, garlic, celery and leeks in the olive oil; if using ham hock or bacon, add it to the pan. Add the beans, tomatoes, the juice from the tomatoes and stock. Simmer for 1 – 1 ½ hours and serve hot.
http://www.texaswren.com/soups.htm#White%20Bean%20and%20Tomato%20Soup%20by%20annulla%20(Brooklyn,%20New%20York,%20USA)
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November 8, 2006 at 5:49 pm
· Filed under Beans, Soups, Vegan
Well, I can’t find my mom’s recipe, but this is very similar.
1/2 pound of small brown/green lentils, soaked overnight
1 pound of ripe tomatoes or 1 large can of tomatoes
4 1/4 cups of water
2 – 3 medium onions, minced
6 cloves of garlic, peeled
5-6 carrots cut in thin rounds
2 stalks of celery, chopped
1/2 cup of olive oil
2 bay leaves
salt
black pepper
Soak the lentils overnight, then rinse and drain. Pick through to remove any small stones or sticks, then set aside.
Puree the tomatoes in a food processor bowl or blender or open the can. Add tomatoes and liquid to a stock pot. Add water, bay leaves, onion, garlic, carrots, celery and some salt & pepper.
Bring to a boil & add the lentils and oil. Reduce the heat to a simmer. Cook about 3 hours or until lentils are soft and starting to break apart.
Remove from the heat, take out the bay leaves. If needed, add more salt and pepper to taste. Lots of people add a little vinegar when they serve this soup, but it is really up to you.
This tastes even better the next day.
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November 8, 2006 at 2:33 pm
· Filed under Fish
I found a bunch of recipes for poached salmon and tinkered with them until I had a version that was simple enough to make in a few minutes yet still tasty.
1 lemon, sliced thinly
1 large onion, sliced thinly
1 large salmon steak or 2 fillets
A few whole, black peppercorns
Place the lemons, onions and peppercorns in a shallow pan. Add a few inches of water and bring to a boil.
Wash the salmon, the gently add to the pan and cover.
Turn down the flame and let simmer for 10 minutes. Drain, lifting carefully from the water to avoid breaking. Cool & serve. Good with a bit of fresh dill.
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November 4, 2006 at 7:40 am
· Filed under Fruit, Sweets
1/2 cup light brown sugar, firmly packed
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups nonfat milk
3/4 cup creamy-style peanut butter
1 teaspoon vanilla extract
3 bananas, sliced
In a saucepan, stir together brown sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla extract.
Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Yields 6 servings.
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September 8, 2006 at 6:05 pm
· Filed under Pasta
1 head cauliflower, about 1 pound
Salt and freshly ground black pepper
1 tablespoon minced garlic
1/4 cup olive oil
1 pound penne, fusilli or other cut pasta
1 cup coarse bread crumbs.
1. Bring a large pot of water to a boil. Trim the cauliflower, and divide it into florets. Add about a tablespoon of salt to the water, and boil the cauliflower in it until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
2. Meanwhile, in a large deep skillet over medium-low heat, saute garlic in olive oil, stirring occasionally, until garlic is golden. Be careful with the garlic: it should not brown in the oil but just begin to color (to ”blond,” as the Italians say). Start cooking pasta in same pot and same water as was used for the cauliflower.
3. When the garlic is ready, add the cauliflower and bread crumbs to skillet, and turn heat to medium. Cook, stirring occasionally. When pasta is just about done — it should be two or three minutes short of the way you like it — drain it, reserving about a cup of cooking liquid.
4. Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, serve.
Yield: 3 or 4 servings.
Optional variations:
1. Substitute broccoli, kale or collards for the cauliflower.
2. When you’re simmering the garlic, add anchovies, capers, pine nuts or dried red pepper flakes — some or all of them.
3. Toss crumbled cooked sausage meat or chopped shrimp into the garlic mixture along with the bread crumbs.
4. Garnish with chopped parsley, basil or grated Parmesan.
http://select.nytimes.com/search/restricted/article?res=F40914FE39540C708EDDAB0894D8404482
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September 8, 2006 at 5:30 pm
· Filed under Pasta
The farmer who sold me a huge bunch of broccoli rabe at the Greenmarket knew only one way to cook it — sauté it using lots and lots of oil. No thanks! I found this recipe in SOAR: Searchable Online Archive of Recipes (which has since changed its name to RecipeSource). It is delicious, sweet, spicy, filling and fast. I think it would be just as good with any other strongly flavored, leafy, dark green vegetable. Try using spinach or collard greens instead of the broccoli rabe.
2 bunches broccoli rabe (1 lbs. each) ends stripped off and cut into 1 inch pieces
1 lb. penne, ziti or other pasta
4 teaspoons olive oil or chicken or vegetable stock
6 Tablespoons raisins
8 cloves garlic (peeled and minced)
4 Tablespoon water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
freshly ground pepper
Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add pasta and cook until al dente.
Meanwhile, heat 2 teaspoons of the oil or stock in a large nonstick skillet over medium heat. Add the raisins and cook, tossing frequently, until lightly “toasted.” Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 minutes).
Drain the pasta and add the broccoli, the remaining oil or stock, lemon juice, salt and pepper to taste. Toss to combine. Yield: 4 servings
NOTE: The recipe posted on SOAR was adapted from an article by Molly O’Neill in the New York Times Magazine, March 20 1994.
http://www.recipesource.com/main-dishes/pasta/spicy-broccoli-pasta.html
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September 8, 2006 at 4:32 pm
· Filed under Eggs, Pasta
This is an old Neapolitan dish, cheap, fast and very easy – perfect on nights when it seems as though there is nothing in the house to eat. The eggs and oil produce a creamy sauce, sort of like a carbonara sauce.
Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil
2 large cloves of garlic, peeled and split in half
4 eggs
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or pecorino cheese (optional)
Boil a large pot of salted water and add the pasta. A few minutes before the pasta is done, start working on the sauce. Put the garlic and 4 tablespoons of the oil in a skillet over medium-low heat. Sauté the garlic until it is lightly colored but not yet brown, pressing it into the oil to release its flavor. Discard the garlic and add the remaining two tablespoons of oil.
Fry the eggs gently in the oil until the eggs are just about set and the yolks are still runny. Drain the pasta and toss with the eggs and oil, completely breaking up the egg whites as you mix it with the pasta. The heat of the pasta will continue to cook the eggs and form the sauce. Season with salt and pepper to taste and top with grated cheese.
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September 8, 2006 at 4:14 pm
· Filed under Pasta, Potatoes
British food goddess Nigella Lawson calls this one of her two favorite pasta recipes. Nigella says that although “I have indicated that the serving is for one or two … I find it all too easy to polish off on my own.”
Pasta With Potatoes, Green Beans and Pesto
Time: 35 minutes
Salt
2 cups (8 ounces) potatoes, peeled and cut into 1-inch dice
8 ounces dried linguine
1 cup (2 ounces) green beans, trimmed and cut into short lengths
1 1/2 cups fresh basil leaves
1 clove garlic, minced
2/3 cup grated pecorino cheese
1/3 cup extra-virgin olive oil.
1. Fill a large pot with lightly salted water. Add potatoes, place over high heat, and bring to a boil. Cook potatoes until tender, about 20 minutes. Add linguine to pot and, a few minutes later, the beans. Cook pasta to taste.
2. While pasta cooks, prepare pesto: In a food processor, combine basil, garlic and cheese. Process until mixture is finely chopped. With motor running, pour oil down feed tube to make a coarse purée. (If you are pressed for time or ingredients — or lazy — you’ll still achieve good results by substituting a jar of pesto sauce.)
3. Remove about a cup of cooking water from pasta pot, then drain pasta, potatoes and beans. With food processor running, add 1/4 cup cooking water to pesto. Dry pasta pan, and return potatoes, beans and pasta to it. Add pesto to ingredients in pan. If desired, add enough reserved cooking water to thin sauce so that it coats strands of pasta as it is tossed with a fork. Serve immediately.
Yield: 2 servings.
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September 8, 2006 at 3:44 pm
· Filed under Meat, Pasta
Pasta au Gratin
Time: 30 minutes
Salt
Butter for greasing baking dish
4 slices bacon, chopped
1/2 cup finely chopped onion
1/8 teaspoon red pepper flakes
1 3/8 cups (14 ounces) diced canned tomatoes
4 ounces small macaroni or other short pasta
1 tablespoon olive oil
1 garlic clove, minced
1/3 cup fresh soft breadcrumbs.
1. Place a baking sheet in oven, and heat oven to 450 degrees. Bring a large pot of lightly salted water to a boil. Butter a gratin dish 8 by 6 by 1 3/8 inches deep, and set aside.
2. Place a deep skillet over medium heat, and sauté bacon until it begins to release its fat. Add onion, and sauté until onion has softened, about 5 minutes. Add pepper flakes, tomatoes (with their liquid) and 1/4 cup water. Simmer for about 10 minutes.
3. While tomato mixture simmers, add macaroni to boiling water, and cook until tender with a bit of a bite. Meanwhile place a small skillet over medium heat. Add oil and garlic and sauté until garlic begins to color. Add breadcrumbs and stir until they have absorbed oil and are golden.
4. Drain cooked macaroni and add it to tomato sauce. Pour mixture into buttered gratin dish. Sprinkle breadcrumbs on top, and place on baking sheet in oven. Bake until sauce bubbles and top of gratin is browned, about 10 minutes. Serve hot.
Yield: 1 to 2 servings.
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September 8, 2006 at 3:33 pm
· Filed under Cheese, Pasta
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
½ pound elbow pasta, uncooked.
1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
New York Times: Jan 4, 2006
New York Times: Macaroni and Lots of Cheese
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September 8, 2006 at 3:33 pm
· Filed under Cheese, Pasta
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.
1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
New York Times: Recipe: Crusty Macaroni and Cheese
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September 8, 2006 at 3:31 pm
· Filed under Meat, Pasta
According to Mark Bittman, “This is not a real Italian Dish, but consider it more Italian-American.”
Salt and pepper
1 pound Italian sausage, ground
1 large onion, diced
1 tablespoon minced garlic, optional
1 28-ounce can tomatoes, chopped, with liquid
1 pound ziti or other large cut pasta
1 pound mozzarella, chopped
Olive oil or butter as needed
1/2 cup freshly grated Parmesan
Bring large pot of water to boil; salt it. Heat oven to 400 degrees.
Distribute meat in large skillet over medium high heat and cook, undisturbed, until browned on one side, about 5 minutes. Stir, cook another 2 minutes undisturbed, then add the onion and garlic, if using. Lower heat to medium and continue to cook, stirring occasionally, until vegetables are soft; add tomatoes and bring to a boil. Simmer while cooking pasta, stirring and seasoning with salt and pepper to taste; do not let sauce become too thick.
Cook pasta until just tender; it should still be too hard to eat. Drain it (do not shake the colander; allow some water to cling to the noodles) and toss it with the sauce and half the mozzarella. Grease a 9-by-13-inch baking dish and spoon mixture into it. Top with remaining mozzarella and the Parmesan if using. Bake until top is browned and cheese bubbly, 20 to 30 minutes.
Yield: 6 servings.
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August 8, 2006 at 7:56 pm
· Filed under Soups, Sweets
This chilled summer soup is very refreshing as a starter, and it can also be served as a light dessert. For best results, use the season’s freshest, ripest fruits. You can prepare the soup with just peaches, but nectarines add an extra dimension.
1 cup thinly sliced peeled peaches
1 cup thinly sliced peeled nectarines
2 T lemon juice
1 T honey
1 cup cranberry juice cocktail (low-calorie version, if desired)
1 cup apple juice
1 cinnamon stick
1 whole nutmeg
2 whole cloves
1/4 cup sour cream
Place the peaches and nectarines in a food processor; process until smooth. Pour into a large bowl. Stir in the lemon juice and honey; cover and refrigerate.
In a 1-quart saucepan over medium-high heat, bring the cranberry juice, apple juice, cinnamon, nutmeg and cloves to a boil. reduce the heat to low and simmer for 5 minutes. Strain and discard the spices. Set aside to cool completely.
When cool, stir the juice mixture into the puree. Cover and refrigerate at least 2 hours. Serve topped with the sour cream. Makes 4 servings.
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August 8, 2006 at 7:56 pm
· Filed under Soups
This is wonderfully refreshing on a hot summer night. Delicious, simple and you don’t have to go near the stove.
4 English (seedless) cucumbers (about 12 ounces each), peeled and cut into 1-inch chunks
2 cups plain yogurt
1 1/2 cups chicken broth
1 medium shallot, minced (about 2 tablespoons)
2 tablespoons snipped fresh dill
1/2 teaspoon salt
dash hot pepper sauce
Crème fraîche and fresh dill sprigs for garnish (optional)
In large bowl, combine all ingredients except garnish. In food processor or blender, blend half of cucumber mixture just until cucumbers are finely chopped but not pureed. Pour mixture into soup tureen. Repeat with remaining cucumber mixture; add to soup in tureen. Refrigerate soup if not serving right away.
To serve, garnish each bowl of soup with a dollop of crème fraîche and a dill sprig.
Note: If you don’t have any crème fraîche, garnish the soup with plain yogurt or sour cream.
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August 8, 2006 at 3:51 pm
· Filed under Soups
A classic dish of poor Italian housewives, served on days when the only food in the house is tomatoes and stale bread. I have NO idea what kind of bread “bloomer” is, so please don’t ask.
PAPPA AL POMODORO: Tomato and Bread Soup
3 tablespoons olive oil
2-3 large garlic cloves, crushed to a paste with ½ teaspoon salt
2 lbs. ripe tomatoes, peeled and chopped (some like to deseed them as well)
1/2 lb. of STALE white bread, crusts removed, broken into pieces – do NOT use pre-packaged sliced bread it will go horribly slimy, use country bread like ciabatta, bloomer, sourdough etc.
1 1/2 quarts chicken or vegetable stock
10 -12 fresh basil leaves
Salt and freshly ground black pepper
~~~~~
Extra virgin olive oil, basil leaves, Parmesan shavings – for serving/garnish
Heat the olive oil in a large saucepan and sauté the garlic gently without letting it brown, then add the tomatoes, basil and bread (tear the basil leaves with your fingers, NEVER chop basil with a knife or scissors it changes the flavour).
Add the stock, little by little, stirring and mashing the bread down until the mixture begins to resemble a porridge, pour in any remaining stock. Taste and season. Garnish with a swirl of olive oil, extra torn basil, and some shavings of Parmesan.
This can be served hot, warm or cold but I think it is at its best at room temperature on a hot day. It can be made a day ahead and reheats beautifully, but doesn’t freeze well.
BTW the word “pappa” in the name of the soup doesn’t have anything to do with dad, daddy, father – it means pap/puree/mush.
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July 8, 2006 at 4:03 pm
· Filed under Sauces, Dips & Dressings, Side dishes
This is an old favorite. I’ve made it for more Thanksgiving celebrations than I can count and everyone loves it.
2 pounds thick, whole-berry cranberry sauce
1/2 Tablespoon dry mustard (more if desired)
Juice and grated rind of 1 or 2 oranges
1 to 2 Tablespoons cornstarch
1 teaspoon lemon juice
2 to 3 Tablespoons sugar
grated cinnamon or cloves (optional)
grated lemon peel (optional)
Dissolve the mustard in the orange juice, together with about a teaspoon of cornstarch. Add to the cranberry sauce, along with the lemon juice, grated orange rind, and 2 Tablespoons of sugar. Heat the sauce, stirring constantly, for about 10 minutes. If you wish, add a little ground cinnamon or cloves or some grated lemon rind. Taste the sauce for seasoning, adding more sugar if needed. If the sauce is too thin dissolve another teaspoon of cornstarch in a little juice or water and stir it in. Chill well before serving.
From Anna Thomas’ The Vegetarian Epicure, 1972.
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July 8, 2006 at 4:00 pm
· Filed under Rice, Squash
This is beautiful and delicious. You can use it as a main dish for vegans and/or a side dish for omnivores.
Winter Squash (such as Hubbard, Butternut, Buttercup, Acorn or Pumpkin)
2 1/2 cups vegetable stock or water (you can use chicken stock for a non-vegetarian version)
2/3 cup wild rice
1 large red onion, chopped
1 large celery rib, diced
2 medium apples, peeled, seeded, and diced
3 cups whole-grain bread crumbs (about 4 slices)
1/3 cup dried cranberries
1/4 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/2 cup apple juice
Light vegetable oil cooking spray
First, prepare the squash. Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place halves, cut side up, in foil-lined shallow baking dishes and cover tightly with more foil. Bake for 40 to 50 minutes in a 375 degree oven, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out some of the pulp, leaving a sturdy, 1/2-inch thick shell all around. Save the pulp for another use (the cooked pulp freezes well).
In a small saucepan, bring the stock or water to a simmer. Stir in the wild rice, cover, and simmer gently until the liquid is absorbed, 45 to 55 minutes. Preheat the oven to 375 degrees. Spray a medium skillet with the vegetable oil cooking spray; sauté the onion and celery over medium heat until golden.
In a large bowl, combine the cooked wild rice, onion-celery mixture, apples, bread crumbs, dried cranberries, thyme, salt, and pepper. Stir well to combine. Drizzle apple juice in slowly, stirring all the while, until the mixture is evenly moistened. Stuff into the prepared squash. Bake for 20 to 25 minutes, or until the top is slightly crispy. Makes 8 cups.
Adapted from Nava Atlas’ recipe in Veggie Life magazine, November 1997.
Note: The original recipe contained canola oil and walnuts. In this version, I substituted the vegetable oil cooking spray for the canola oil, and the walnuts were eliminated to suit the dietary needs of someone on an extremely low fat diet.
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July 8, 2006 at 3:57 pm
· Filed under Potatoes, Salad, Side dishes
This Polish potato salad is based on a recipe in Anna Thomas’s classic, “The Vegetarian Epicure,” and it is so good that you’ll want to lick the bowl. This is one dish that I do make exceedingly well, but I had to simplify her recipe, which requires two days of preparation.
1/2 lb. pickled mushrooms, sliced
6 to 8 waxy potatoes, boiled, peeled & diced
4 tart green apples, peeled, cored & diced
2 1/2 cups diced dill pickles
4 whole hardcooked eggs & 3 hardcooked egg whites, chopped (cook seven eggs)
1 1/2 cup peas, cooked but still firm
1 1/2 cup sliced carrots, cooked but but still firm
1/2 cup tiny pickled cocktail onions
1/2 onion, finely chopped
Put everything in a bowl, add salt, freshly ground black pepper, olive oil, wine vinegar & some marinade liquid from the mushrooms and toss. Next, make the mayonnaise-sour cream sauce:
3 hardcooked egg yolks
6 to 8 Tablespoons olive oil
3 to 4 Tablespoons lemon juice
1 tsp. sugar
1/4 cup or more sour cream (I use almost a cup of sour cream)
1- 2 Tablespoons Dijon mustard
salt & pepper
Put yolks, oil, lemon juice and sugar in blender, blend at high speed until smooth & emulsified. Add sour cream, mustard, salt & pepper & blend until thick and pale yellow. Combine the salad with enough mayonnaise-sour cream sauce to bind it together. Spread the remaining sauce on top of the salad and decorate with more vegetables. This makes a *huge* amount- great for a party. I like to add pickled capers (pickled caulifower would be good, too) and some freshly chopped dill to the salad, but they’re not essential and aren’t in the original recipe.
PS: You should read the original recipe – it requires you to pickle your own mushrooms! It is complex, but not difficult and it really is delicious. Great to bring to a party, people will oooh and aaah, especially if you decorate the top with an elaborate veggie design. I’ve never gotten more complements for any dish than I have for this. 
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February 9, 2006 at 5:12 am
· Filed under Sweets
I don’t remember where I found this recipe for Latin American caramel sauce. It is simple and delicious. Serve it as a pudding. Mix it into vanilla ice cream. Use as a sauce over pound cake or a filling for pastries.
1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
pinch cinnamon
Combine ingredients in a large, heavy saucepan. Place over medium heat and cook without stirring until mixture boils, about 15 to 20 minutes. Reduce heat to low. Cook, stirring often with a wooden spoon, about 45 minutes to one hour, until the mixture is caramel color and thick enough that you can see the bottom of the pan while you stir. Keep refrigerated until used.
A simpler (but more dangerous) method is to simmer an unopened can of sweetened condensed milk in water to cover for about two hours. Remember to replenish the water and, if you decided to try this, beware that the can become overheated and explode. As an alternative, you can empty the can into a pie plate, cover with foil and bake in a water bath at 425o F for one hour.
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February 8, 2006 at 8:32 pm
· Filed under Sweets
This old fashioned recipe makes the best cake ever. It produces a large, moist, tender cake, perfect for a celebration (use 2 9″ layer pans or a 13×9″ oblong pan).
Ingredients
1/2 cup hot water
3 sq. chocolate (3 oz.), melted
1/2 cup soft shortening
1 2/3 cups sugar
3 eggs (1/2 to 2/3 cup)
2 1/8 cups *sifted* flour
1/4 tsp. soda
2 1/4 tsp. baking powder
1 tsp. salt
1 1/4 cups buttermilk
1. Grease and flour 2 9″ layer pans or a 13×9″ oblong pan.
2. Combine hot water with chocolate. Stir until thick. Cool.
3. Cream together until fluffy soft shortening & sugar.
4. Beat in thoroughly eggs and cooled chocolate mixture.
5. Add *sifted* flour, soda, baking powder and salt.
6. Stir in alternately with buttermilk.
7. Pour into prepared pans. Bake at 350 (moderate oven) – layers take 30 – 35 minutes, oblong takes 40 – 45 minutes, until cake tests done. Cool & finish with chocolate icing.
From Betty Crocker’s Cookbook, 1955 edition.
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February 8, 2006 at 8:15 pm
· Filed under Rice, Sweets
“This is Greek-style comfort food that I learned to make in Athens. The egg thickens the pudding, but if you just dump raw egg into hot rice, it will turn into scrambled eggs. Take the time to mix it in bit by bit — this is the best rice pudding.”
1 quart milk
½ cup water
pinch of salt
1/3 cup raw long-grain white rice
½ cup sugar (scant)
small piece of fresh lemon peel
1 egg
Wash the rice. Bring the milk, water, salt, rice and sugar to a boil over medium heat (not high heat) in a heavy bottomed pan, then lower the heat and simmer uncovered for ½ hour, stirring occasionally. Add the lemon peel and continue to simmer, stirring occasionally, for another ½ hour to 45 minutes, until the mixture is just thick enough to coat a spoon. Remove from heat.
Beat the egg in a medium-sized bowl and stir in a few spoonfuls of the hot rice mixture. Add a bit more hot rice and stir again. Repeat a few times until the mixture is well-diluted and the egg is heated. Pour the egg-rice mixture into the pot, stir well and simmer for a couple of minutes. Pour into serving dishes and sprinkle with cinnamon. Cool before serving (if you can wait that long).
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February 8, 2006 at 4:06 pm
· Filed under Pastry, Sweets
I have to be totally honest here — I haven’t yet baked this pie, but I’ve eaten the original, and I think it is the best pie ever.
This recipe is Tamasin Day-Lewis’s take on “the signature pie of the Little Pie Company of the Big Apple,” she writes, “the one that made the New York company famous, the only recipe they will not give out.” She says that it is as close as she could get to the original and advises, “Don’t ever try to use margarine instead of butter. You’d never get the lovely buttery flavor.”
Sour Cream Apple and Walnut Pie
Shortcrust pastry dough made with 3 cups all-purpose flour and ¾ cup unsalted butter (See Tamasin Day Lewis’s Shortcrust Pastry Dough recipe)
Filling
10 large eating apples, peeled, cored and thinly sliced
A little light brown sugar
2/3 cup sour cream
Topping
½ cup sugar, half light and half dark brown
½ cup unsalted butter, cold
1 tablespoon light corn syrup
½ cup flour
¾ cup walnuts, crushed into small bits
Preheat the oven to 400 F. Grease a pie pan with butter, then line it with two-thirds of the rolled-out pastry dough. Let the overhang hang loose for the moment.
Toss the apple slices into a bowl with a small scattering of sugar and the sour cream, then mix with your hands until everything is well amalgamated. Pile this mixture into the pie shell, packing it tightly and mounding it up toward the center.
For the topping, process together the sugars, small bits of cold butter, syrup and flour. Add the walnuts when you have stopped the processing, and stir them in. Take lumps of the mixture on the palm of one hand and flatten them out with the other palm, so you have a flattened layer rather than a crumble top, and cover the surface of the apples bit by bit. Join the topping to the dough edge before you cut off the overhang.
Cook for 20 minutes before turning the temperature down to 350 F and cooking for another 30 to 40 minutes. Check that the top layer is not darkening too much and if it is, cover with a layer of wax paper or foil and continue cooking. The pie will smell ready when it is ready.
Day-Lewis is of the firm belief that apple pie is best when left to cool for at least 3 hours after cooking, so if you want it warm or hot, work out your cooking times accordingly and reheat very gently, she writes. Serve warm and a la mode, with homemade vanilla ice cream, she recommends.
Makes 6 to 8 servings
Tarts With Tops On: Or How To Make the Perfect Pie by Tamasin Day-Lewis
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February 8, 2006 at 1:53 pm
· Filed under Pastry
I heard actress Sela Ward talking about Eudora Welty’s Onion Pie — she says she makes it for the holidays every year and it is always a big hit. Southern writer Eudora Welty contributed her recipe to the Jackson, Misssissippi Junior League cookbook, “Southern Sideboards,” many years ago. She said that she brought it back from France, and that these pies are served hot at the wine festivals along with each bottle of wine. I haven’t made this dish and probably never will, but I wouldn’t mind trying a slice.
Onion Pie
Crust:
Lump of butter the size of an egg
Rounded teaspoon lard
Heaping teaspoon baking powder
Salt
Fairly heaping cup of flour (sift before measuring)
Cold sweet milk
1 egg yolk
Filling:
3 large sweet Spanish onions
1 large tablespoon butter
1 teaspoon flour
salt and pepper
2 eggs
1 cup whipping cream
Procedure
Crust: Work together the softened butter, lard, baking powder, salt, and flour. Add enough cold sweet milk to make a good firmdough. Well beaten yolk of an egg may be added if desired. Line an 8 inch pie plate with rolled pastry.
Filling: Shave onions fine: fry in butter to a nice brown, really brown and much reduced. Add flour. Stir well: salt and pepper to taste. Beat the eggs till pretty light; mix with cupful cream; fold them into the fried onions gently until perfectly mixed. Pour into the crust and bake about 30 minutes or till brown and puffy at about 400 F. Serve at once.
http://groups.msn.com/ChristianDebateII/recipes.msnw?action=view_list&row=13&viewtype=2&sortstring=
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February 8, 2006 at 5:01 am
· Filed under Pastry
From Tamasin Day-Lewis’s book, Tarts With Tops On: Or How To Make the Perfect Pie.
3 cups all-purpose flour
¾ cup unsalted butter, cold
2 to 2½ tablespoons ice-cold water
If you’re using a food processor: Sift the flour and a pinch of salt into a food processor, then cut the cold butter into small pieces on top of it. Process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time — 2 to 2½ should be enough for about 10 ounces of dough — with the machine running. If the paste is still in crumbly little bits after a minute or two, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and put it in the fridge for at least 30 minutes.
If you’re making pastry dough by hand: Sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tips of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as before; wrap and chill the dough.
If you’re making a double-crust pie, divide the dough into roughly two-thirds and one-third. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, turning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking.
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January 31, 2006 at 7:46 am
· Filed under Meat
Honestly, I rarely eat sausage or anything like it, but someone asked for recipes using sausage so I collected a few here.
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REALLY GOOD BREAKFAST CASSEROLE by Mona
“You can also add a can of RO*TEL® tomatoes (tomatoes with chilis) for added spice!”
8 to 10 large eggs (beaten)
Sausage (cooked & drained)
Large package shredded frozen hash brown potatoes
1 to 2 cups shredded cheddar cheese
Mix together, pour into a 13 x 9 x 2 in. casserole dish and bake at 350 F for 30 to 45 minutes until done.
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ITALIAN SAUSAGE SOUP by Karen Marshall
“A hearty winter favorite.”
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
http://allrecipes.com/recipe/italian-sausage-soup/detail.aspx
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SAUSAGE POTATO SOUP
5 c. potatoes, sliced, peeled, uncooked
2 med. onions, sliced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. celery salt
1 lb. bulk sausage, browned
3 tbsp. dried parsley flakes
2 c. milk, scalded
Combine first 5 ingredients in a large saucepan. Cover and heat to boiling. Reduce heat and simmer 25 minutes or until just pieces of potato remain in the thick puree. Stir occasionally.
Drain and add browned sausage and parsley flakes to the potato puree. Stir well. Add scalded milk and heat just below boiling point. Makes 6 servings. A great soup to make ahead and freeze.
http://www.cooks.com/rec/doc/0,1638,153169-253200,00.html
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Louisiana Sausage Jambalaya by Grace Lynn
“Oh Boy, is this one good! It’s a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!”
1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs sausage cut into wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice
Melt butter in large pot over medium-high heat. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice. Bring mixture to simmer.
Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
http://www.recipezaar.com/98137
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Sausage Bread
1 1/2 lb sausage, casing removed
8 oz mozzarella cheese
1/2 cup grated Parmesan cheese
1 lb pizza or bread dough
2 eggs
1/4 t oregano
2 t parsley
Salt/pepper
Cook sausage in frying pan and drain. In a large bowl, combine sausage. mozzarella, parmesan, 1 whole egg, and 1 egg white. Mix well. Add parsley, oregano, salt, and pepper.
Roll dough into a circle the size of a medium pizza. Spread sausage mixture on top and to within 1″ of the edge.
Roll up dough like a jelly roll shape, place on cookie sheet. Brush top lightly with beaten egg yolk. Bake at 350 degrees for 45 minutes until golden brown.
http://www.recipesource.com/baked-goods/breads/02/rec0210.html
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Get a Husband Brunswick Stew
“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!”
1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds sausage or ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the sausage and beef and cook until evenly browned. Do not drain.
Transfer the sausage and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
http://allrecipes.com/Recipe/Get-a-Husband-Brunswick-Stew/Detail.aspx
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January 19, 2006 at 11:56 am
· Filed under Uncategorized
1 1/2 lb sausage, casing removed
8 oz mozzarella cheese
1/2 cup grated Parmesan cheese
1 lb pizza or bread dough
2 eggs
1/4 t oregano
2 t parsley
Salt/pepper
Cook sausage in frying pan and drain. In a large bowl, combine sausage. mozzarella, parmesan, 1 whole egg, and 1 egg white. Mix well. Add parsley, oregano, salt, and pepper.
Roll dough into a circle the size of a medium pizza. Spread sausage mixture on top and to within 1″ of the edge.
Roll up dough like a jelly roll shape, place on cookie sheet. Brush top lightly with beaten egg yolk. Bake at 350 degrees for 45 minutes until golden brown.
http://www.recipesource.com/baked-goods/breads/02/rec0210.html
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January 19, 2006 at 11:56 am
· Filed under Uncategorized
Louisiana Sausage Jambalaya by Grace Lynn
“Oh Boy, is this one good! It’s a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!”
1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs sausage cut into wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice
Melt butter in large pot over medium-high heat. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice. Bring mixture to simmer.
Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
http://www.recipezaar.com/98137
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January 19, 2006 at 11:55 am
· Filed under Uncategorized
SAUSAGE POTATO SOUP
5 c. potatoes, sliced, peeled, uncooked
2 med. onions, sliced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. celery salt
1 lb. bulk sausage, browned
3 tbsp. dried parsley flakes
2 c. milk, scalded
Combine first 5 ingredients in a large saucepan. Cover and heat to boiling. Reduce heat and simmer 25 minutes or until just pieces of potato remain in the thick puree. Stir occasionally.
Drain and add browned sausage and parsley flakes to the potato puree. Stir well. Add scalded milk and heat just below boiling point. Makes 6 servings. A great soup to make ahead and freeze.
http://www.cooks.com/rec/doc/0,1638,153169-253200,00.html
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January 19, 2006 at 11:54 am
· Filed under Uncategorized
ITALIAN SAUSAGE SOUP by Karen Marshall
“A hearty winter favorite.”
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
http://allrecipes.com/recipe/italian-sausage-soup/detail.aspx
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January 19, 2006 at 11:53 am
· Filed under Uncategorized
This is Mona’s recipe. She says, “You can also add a can of RO*TEL® tomatoes (tomatoes with chilis) for added spice!”
8 to 10 large eggs (beaten)
Sausage (cooked & drained)
Large package shredded frozen hash brown potatoes
1 to 2 cups shredded cheddar cheese
Mix together, pour into a 13 x 9 x 2 in. casserole dish and bake at 350 F for 30 to 45 minutes until done.
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January 19, 2006 at 11:52 am
· Filed under Uncategorized
“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!”
1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds sausage or ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the sausage and beef and cook until evenly browned. Do not drain.
Transfer the sausage and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
http://allrecipes.com/Recipe/Get-a-Husband-Brunswick-Stew/Detail.aspx
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February 5, 2005 at 9:09 am
· Filed under Uncategorized
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