3 Tbs vegetable or olive oil
1 Tbs all purpose flour
¼ cup chili powder
2 cups chicken or vegetable stock
10 oz tomato paste
1 tsp oregano (Mexican if available)
1 tsp cumin
½ tsp salt
¼ tsp ground cinnamon
1 tsp garlic powder
In a medium sauce pan heat the oil, add flour and stir with a wooden spoon to smooth. Cook 1 minute. Add chili powder, cook and stir 30 seconds. Add stock, tomato paste, oregano, cumin, salt, cinnamon and garlic powder. Stir to combine, bring to a boil then reduce heat to low and cook for 15 minutes stirring occasionally.
The sauce will thicken and smooth out. Serve over enchiladas. The sauce will keep in the refrigerator in a tightly closed container for up to a week and it freezes well too.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Friday, May 7, 2010
Friday, February 26, 2010
Crock Pot Beef Stroganoff
· 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (I used stew meat
· 1 large onion, thinly sliced (I used mandolin)
· 1 pound white mushrooms, trimmed and halved (or quartered, if large)
· Coarse salt and ground pepper
· 1 cup beef broth
· ¼ to ½ cup of sherry (optional)
· 3 tablespoons cornstarch
· 1/2 to 1 cup sour cream
· 2 tablespoons Dijon mustard
In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Pour over broth and sherry over all. Cover, and cook on high until meat is tender, about 6 hours.
In a bowl whisk cornstarch with 3 tablespoons water. Ladle 1 ½ cups cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.
With slow cooker turned off, stir in cornstarch mixture – mix well. Then sour cream and mustard.
Serve beef over noodles.
· 1 large onion, thinly sliced (I used mandolin)
· 1 pound white mushrooms, trimmed and halved (or quartered, if large)
· Coarse salt and ground pepper
· 1 cup beef broth
· ¼ to ½ cup of sherry (optional)
· 3 tablespoons cornstarch
· 1/2 to 1 cup sour cream
· 2 tablespoons Dijon mustard
In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Pour over broth and sherry over all. Cover, and cook on high until meat is tender, about 6 hours.
In a bowl whisk cornstarch with 3 tablespoons water. Ladle 1 ½ cups cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.
With slow cooker turned off, stir in cornstarch mixture – mix well. Then sour cream and mustard.
Serve beef over noodles.
Tuesday, October 6, 2009
Slow Cooker Lamb Shanks with Rosemary Polenta
Cooking Time: 6 hours on HIGH plus another 6 hours on LOW
Slow Cooker Size: 5 quart
Yield: 6 servings
Ingredients
1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled
2 medium yellow onions, peeled and coarsely chopped
2 large carrots, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves
Preparation
In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks.
Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
Slow Cooker Size: 5 quart
Yield: 6 servings
Ingredients
1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled
2 medium yellow onions, peeled and coarsely chopped
2 large carrots, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves
Preparation
In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks.
Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
Use a slotted spoon to transfer the shanks to plates, serving over the polenta (see below). Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices & carrots over the shanks, and serve.
Polenta:
4 cups fat-free, less-sodium chicken broth
1 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 cup polenta or finely ground yellow cornmeal
1/4 cup (1 ounce) grated fresh Parmesan cheese
To prepare polenta, bring chicken broth, 1 teaspoon rosemary, and 1/4 teaspoon pepper to a boil in a large saucepan. Gradually add polenta/cornmeal, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve immediately with lamb and sauce.
Red Wine Braised Lamb Shanks
4 lamb shanks
1 large Spanish onion or two small yellow ones, diced into 1-inch cubes
4 carrots, peeled and diced into ½-inch cubes
4 celery ribs, diced into ½-inch cubes
4 cloves garlic
2 tablespoons finely chopped rosemary
3 cups red wine1 cup tomato paste
4 bay leaves10-12 thyme branches tied together in a bundle with kitchen twine
Salt
Extra virgin olive oil
1. Purée onions, carrots, celery, and garlic in a food processor until it is a coarse paste. Set aside. Preheat oven to 400˚.
2. Season the shanks generously with salt. Coat a large sauté pan generously with olive oil and bring to a high heat. Add the shanks to the pan and brown well on all sides. Make sure the shanks are fully browned — don't rush it.
3. Remove the shanks from the sauté pan and place in a roasting pan. Remove the excess fat from the sauté pan and add the vegetable paste. Season generously with salt and sauté until the vegetables are very brown and aromatic. The browned puree should form a sort of crust on the bottom of the pan, but don't let it burn.
4. Add the tomato paste, wine, and chopped rosemary to the sauté pan. Stir frequently and cook until the wine has reduced by about half.
5. Add 3–4 cups of water to the sauté pan to loosen the vegetable–tomato paste mixture. Pour this over the shanks in the roasting pan. The shanks should be submersed; if they are not, add more water. Add the bay leaves and thyme bundle to the pan. Cover with aluminum foil and place in the preheated oven. After two hours, turn the shanks over. Continue cooking until meat is incredibly tender, another 1½ to 2 hours, checking every 45 minutes to see if the liquid has reduced too much (if so, add more water). For maximum browning, remove the foil during the last 30 minutes of cooking time.
Serves 4.
1 large Spanish onion or two small yellow ones, diced into 1-inch cubes
4 carrots, peeled and diced into ½-inch cubes
4 celery ribs, diced into ½-inch cubes
4 cloves garlic
2 tablespoons finely chopped rosemary
3 cups red wine1 cup tomato paste
4 bay leaves10-12 thyme branches tied together in a bundle with kitchen twine
Salt
Extra virgin olive oil
1. Purée onions, carrots, celery, and garlic in a food processor until it is a coarse paste. Set aside. Preheat oven to 400˚.
2. Season the shanks generously with salt. Coat a large sauté pan generously with olive oil and bring to a high heat. Add the shanks to the pan and brown well on all sides. Make sure the shanks are fully browned — don't rush it.
3. Remove the shanks from the sauté pan and place in a roasting pan. Remove the excess fat from the sauté pan and add the vegetable paste. Season generously with salt and sauté until the vegetables are very brown and aromatic. The browned puree should form a sort of crust on the bottom of the pan, but don't let it burn.
4. Add the tomato paste, wine, and chopped rosemary to the sauté pan. Stir frequently and cook until the wine has reduced by about half.
5. Add 3–4 cups of water to the sauté pan to loosen the vegetable–tomato paste mixture. Pour this over the shanks in the roasting pan. The shanks should be submersed; if they are not, add more water. Add the bay leaves and thyme bundle to the pan. Cover with aluminum foil and place in the preheated oven. After two hours, turn the shanks over. Continue cooking until meat is incredibly tender, another 1½ to 2 hours, checking every 45 minutes to see if the liquid has reduced too much (if so, add more water). For maximum browning, remove the foil during the last 30 minutes of cooking time.
Serves 4.
Rosemary Braised Lamb Shanks
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Friday, August 28, 2009
Pot Roast
Serves 6-8
Cooks Illustrated recommends a chuck-eye roast, which is what I used. I’ve found that it can be difficult to find though.
I added about 1/4 cup red wine with the broths.
1 boneless chuck roast (about 3½ pounds)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 cloves garlic, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low-sodium chicken stock
1 sprig fresh thyme
¼ cup dry red wine
1. Adjust an oven rack to the middle position and heat oven to 300F. Thoroughly pat the roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8-10 minutes. Transfer the roast to a large plate; set aside.
3. Reduce the heat to medium; add onions, carrots, and celery to pot and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths and thyme, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices to the pot; add enough water to come halfway up the sides of the roast. Bring the liquid to a simmer over medium heat, then cover tightly and transfer the pot to oven.
4. Cook, turning the roast every 30 minutes, until fully tender and a meat fork slips in and out of meat very easily (3½-4 hours). Transfer the roast to a carving board and tent with foil to keep warm.
5. Allow the liquid in the pot to settle about 5 minutes, then use a wide spoon to skim fat off the surface; discard thyme sprig. Boil over high heat until reduced to about 1½ cups, about 8 minutes. Add the red wine and reduce again to 1½ cups, about 2 minutes. Season to taste with salt and pepper.
6. Cut the meat into ½-inch slices, or pull apart in pieces; transfer the meat to a warmed serving platter and pour about ½ cup sauce over the meat. Serve, passing remaining sauce.
Cooks Illustrated recommends a chuck-eye roast, which is what I used. I’ve found that it can be difficult to find though.
I added about 1/4 cup red wine with the broths.
1 boneless chuck roast (about 3½ pounds)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 cloves garlic, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low-sodium chicken stock
1 sprig fresh thyme
¼ cup dry red wine
1. Adjust an oven rack to the middle position and heat oven to 300F. Thoroughly pat the roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8-10 minutes. Transfer the roast to a large plate; set aside.
3. Reduce the heat to medium; add onions, carrots, and celery to pot and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths and thyme, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices to the pot; add enough water to come halfway up the sides of the roast. Bring the liquid to a simmer over medium heat, then cover tightly and transfer the pot to oven.
4. Cook, turning the roast every 30 minutes, until fully tender and a meat fork slips in and out of meat very easily (3½-4 hours). Transfer the roast to a carving board and tent with foil to keep warm.
5. Allow the liquid in the pot to settle about 5 minutes, then use a wide spoon to skim fat off the surface; discard thyme sprig. Boil over high heat until reduced to about 1½ cups, about 8 minutes. Add the red wine and reduce again to 1½ cups, about 2 minutes. Season to taste with salt and pepper.
6. Cut the meat into ½-inch slices, or pull apart in pieces; transfer the meat to a warmed serving platter and pour about ½ cup sauce over the meat. Serve, passing remaining sauce.
Friday, August 21, 2009
Cuban Style Pork Shoulder
Total time: 20 minutes, plus cooking time (4 hours on high; 8 hours on low)
Servings: 8
Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker.
9 cloves garlic, chopped
2 tablespoons salt
4 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons ground chile pepper
2 dried bay leaves, finely crumbled
1 tablespoon grated orange zest
2 tablespoons vinegar
2 tablespoons fresh orange juice
2 tablespoons lime juice
5 pounds pork shoulder, bone and skin removed and cut into 2-inch cubes
3 onions
1/3 cup vegetable or chicken broth
1. In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations.
2. Trim and cut the onions lengthwise into 1/4 -inch-thick slices. Arrange the slices in an even layer on the bottom of the slow cooker insert. Pour the broth over the onions. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
3. Cover the insert and place it in the slow cooker. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve.
I served as suggested above - I also used the leftovers as a great soft shell taco! YUM!
Servings: 8
Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker.
9 cloves garlic, chopped
2 tablespoons salt
4 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons ground chile pepper
2 dried bay leaves, finely crumbled
1 tablespoon grated orange zest
2 tablespoons vinegar
2 tablespoons fresh orange juice
2 tablespoons lime juice
5 pounds pork shoulder, bone and skin removed and cut into 2-inch cubes
3 onions
1/3 cup vegetable or chicken broth
1. In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations.
2. Trim and cut the onions lengthwise into 1/4 -inch-thick slices. Arrange the slices in an even layer on the bottom of the slow cooker insert. Pour the broth over the onions. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
3. Cover the insert and place it in the slow cooker. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve.
I served as suggested above - I also used the leftovers as a great soft shell taco! YUM!
Friday, August 7, 2009
Stacey's Easy Mac and Cheese
1 qt milk
1 stick of butter (melted)
1 lb penne pasta
8 oz parmesan cheese
8 eggs
Dash of salt
Preheat oven to 350 degrees. Par cook the pasta for 5 minutes and drain. Beat eggs and milk in bowl place ½ of the pasta in a 9” X 13” pan, sprinkle ½ of the parmesan cheese then drizzle ½ the butter and ½ the egg mixture and a dash of salt. Repeat process for a second layer.
Bake for 45 minute to 1 hour.
1 stick of butter (melted)
1 lb penne pasta
8 oz parmesan cheese
8 eggs
Dash of salt
Preheat oven to 350 degrees. Par cook the pasta for 5 minutes and drain. Beat eggs and milk in bowl place ½ of the pasta in a 9” X 13” pan, sprinkle ½ of the parmesan cheese then drizzle ½ the butter and ½ the egg mixture and a dash of salt. Repeat process for a second layer.
Bake for 45 minute to 1 hour.
Mustard Roasted Fish
4 skin on mild, white fleshed fish fillets (haddock, cod or snapper) 6-8oz each
Kosher salt and fresh ground pepper
3 medium shallots
2 tsp capers
8oz crème fraiche
1 TBS water
2 TBS Dijon mustard
1 TBS whole grain mustard
Season fish and place on parchment or foil lined rimmed baking sheet – skin side down. Mince shallots, add drained capers and mix with crème fraiche, water, mustards 1 tsp salt and 1 tsp pepper – STIR.
Spoon over fish, completely covering completely Bake for 10-15 minutes – serve fish with the sauce.
** If you want to cook this on the grill simply make a heavy foil tray, heating grill until about 400 degrees
Kosher salt and fresh ground pepper
3 medium shallots
2 tsp capers
8oz crème fraiche
1 TBS water
2 TBS Dijon mustard
1 TBS whole grain mustard
Season fish and place on parchment or foil lined rimmed baking sheet – skin side down. Mince shallots, add drained capers and mix with crème fraiche, water, mustards 1 tsp salt and 1 tsp pepper – STIR.
Spoon over fish, completely covering completely Bake for 10-15 minutes – serve fish with the sauce.
** If you want to cook this on the grill simply make a heavy foil tray, heating grill until about 400 degrees
Friday, July 24, 2009
Spicy Grilled Chicken
For 4-6 boneless chicken breasts
Spice Rub:
1 Tbs paprika 2 tsp cumin 2 tsp ground mustard
1 tsp coarse pepper 2 tsp kosher or sea salt
2 tsp ground fennel seeds
Brush chicken with olive oil and coat with spice rub. I usually toss both in a ziplock bag) Grill chicken until cooked turning occasionally either on a gas or charcoal grill.
Serve with grilled vegetables and basmati rice.
Spice Rub:
1 Tbs paprika 2 tsp cumin 2 tsp ground mustard
1 tsp coarse pepper 2 tsp kosher or sea salt
2 tsp ground fennel seeds
Brush chicken with olive oil and coat with spice rub. I usually toss both in a ziplock bag) Grill chicken until cooked turning occasionally either on a gas or charcoal grill.
Serve with grilled vegetables and basmati rice.
Lemon Chicken with Rice
4 chicken breasts
2 tablespoons butter
4 tablespoons flour4 cups chicken broth
1 cup milk or half-and-half
1/4 teaspoon nutmegpinch cayenne pepper
3 tablespoons fresh lemon juice
1 cup rice
Rinse the rice and combine with 2 cups of the chicken stock in a medium pot. Bring to a boil then simmer until the liquid is absorbed and the rice is tender, adding water if necessary.
Add peas, if using, towards the end of cooking. In the meantime, melt the butter in a saucepan over medium-low heat until the foam subsides. Add the flour and whisk into the butter, breaking up any clumps. Add the chicken stock, whisking. Bring to a boil, then simmer about 10 minutes. Add the milk, nutmeg, cayenne, 2 tablespoons of the lemon juice, and salt to taste. Bring to a boil and simmer an additional 5 minutes.
Season the chicken breasts with salt and pepper and saute over medium heat until cooked through (alternatively, they can gently poach until cooked). Add the final tablespoon of lemon juice to the rice and taste for seasoning. Slice the chicken and serve on the rice smothered in the sauce.
2 tablespoons butter
4 tablespoons flour4 cups chicken broth
1 cup milk or half-and-half
1/4 teaspoon nutmegpinch cayenne pepper
3 tablespoons fresh lemon juice
1 cup rice
Rinse the rice and combine with 2 cups of the chicken stock in a medium pot. Bring to a boil then simmer until the liquid is absorbed and the rice is tender, adding water if necessary.
Add peas, if using, towards the end of cooking. In the meantime, melt the butter in a saucepan over medium-low heat until the foam subsides. Add the flour and whisk into the butter, breaking up any clumps. Add the chicken stock, whisking. Bring to a boil, then simmer about 10 minutes. Add the milk, nutmeg, cayenne, 2 tablespoons of the lemon juice, and salt to taste. Bring to a boil and simmer an additional 5 minutes.
Season the chicken breasts with salt and pepper and saute over medium heat until cooked through (alternatively, they can gently poach until cooked). Add the final tablespoon of lemon juice to the rice and taste for seasoning. Slice the chicken and serve on the rice smothered in the sauce.
Monday, September 29, 2008
Portuguese Soup
This is a yummy and hearty traditional kale and sausage soup!
1 lb. Chourico or Lingica (I use a half pound each)
1 1/2 Tbs. olive oil
1 1/2 Tbs. olive oil
1 medium Yellow onion, chopped
1 clove garlic, crushed or minced
3-4 peeled and cubed medium potatoes
2 stalks celery, chopped
2-3 carrots, chopped
1 (46 oz.) can chicken stock
3 cups water1 (28 oz.) can chopped, peeled tomatoes
3-4 peeled and cubed medium potatoes
2 stalks celery, chopped
2-3 carrots, chopped
1 (46 oz.) can chicken stock
3 cups water1 (28 oz.) can chopped, peeled tomatoes
1 (15 oz.) can dark red kidney beans, drained
1 large bunch fresh kale - stemmed and chopped
Slice sausage into bite size pieces and set aside. Sauté onion, sausage and garlic in oil until tender but not browned - I do this right in my soup pot but a pan works fine too. In a large soup pot - combine sausage/onion mixture with chicken stock, water, sausage, carrots and potatoes.
Slice sausage into bite size pieces and set aside. Sauté onion, sausage and garlic in oil until tender but not browned - I do this right in my soup pot but a pan works fine too. In a large soup pot - combine sausage/onion mixture with chicken stock, water, sausage, carrots and potatoes.
Bring to a boil and simmer until potatoes are tender.
Add to the stock the tomatoes, beans, celery and kale. Simmer 20 to 25 minutes. Season with salt and pepper to taste. Great served with warm crusty bread.
You can make this ahead, you can also freeze it and thaw servings as needed. Great way to thaw out after shoveling snow!
Thursday, September 25, 2008
Spicy Grilled Pork Chops
You will need four to six center cut thick boneless pork chops for this recipe. Both the rub and the glaze can be made ahead.
RUB:
1 tsp cumin
1 tsp chili powder
1 tsp curry powder
1 tsp black pepper (I use fresh ground)
2 tsp brown sugar
Mix well.
GLAZE:
½ cup cider vinegar
1/3 cup brown sugar
1/3 cup apple juice (or apple cider if available)
2 tsp Dijon mustard
1Tbs soy sauce (I use the less sodium variety)
½ tsp ground pepper
¼ tsp cayenne pepper
Mix all ingredients together and simmer over medium heat until reduced (coats a spoon).
Prep pork chops buy dredging in the rub mixture. (I use a plastic bag and shake them individually to coat.)
Place chops on either gas or charcoal grill and slather on the glaze periodically throughout the cooking process.
These are great served with baked apples, rice or potatoes. Nice grilled meal for the fall!
RUB:
1 tsp cumin
1 tsp chili powder
1 tsp curry powder
1 tsp black pepper (I use fresh ground)
2 tsp brown sugar
Mix well.
GLAZE:
½ cup cider vinegar
1/3 cup brown sugar
1/3 cup apple juice (or apple cider if available)
2 tsp Dijon mustard
1Tbs soy sauce (I use the less sodium variety)
½ tsp ground pepper
¼ tsp cayenne pepper
Mix all ingredients together and simmer over medium heat until reduced (coats a spoon).
Prep pork chops buy dredging in the rub mixture. (I use a plastic bag and shake them individually to coat.)
Place chops on either gas or charcoal grill and slather on the glaze periodically throughout the cooking process.
These are great served with baked apples, rice or potatoes. Nice grilled meal for the fall!
Saturday, September 13, 2008
Yummy Eggplant Parm
To start you will want to sweat the eggplant. Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.
INGREDIENTS:
2 medium eggplants cut into 1/4-inch-thick rounds
2 1/4 Tbs kosher salt
2 cups seasoned bread
1 1/2 cups grated Parmesan cheese
1 cup flour
2 tsp salt and ground pepper
4 large eggs
6 tablespoons vegetable oil
2 jars tomato sauce
2 cups whole milk mozzerella shredded or 8 ounces sliced
Fresh basil leaves torn, for garnish
1. FOR THE EGGPLANT: Toss eggplant slices and kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Mix the bread crumbs with 1 cup Parmesan, 1/4 teaspoon salt and 1/2 teaspoon pepper; set aside.
3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella.
Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.
INGREDIENTS:
2 medium eggplants cut into 1/4-inch-thick rounds
2 1/4 Tbs kosher salt
2 cups seasoned bread
1 1/2 cups grated Parmesan cheese
1 cup flour
2 tsp salt and ground pepper
4 large eggs
6 tablespoons vegetable oil
2 jars tomato sauce
2 cups whole milk mozzerella shredded or 8 ounces sliced
Fresh basil leaves torn, for garnish
1. FOR THE EGGPLANT: Toss eggplant slices and kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Mix the bread crumbs with 1 cup Parmesan, 1/4 teaspoon salt and 1/2 teaspoon pepper; set aside.
3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella.
Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.
Monday, December 24, 2007
Meat Sauce
For lasagne or other Italian favorites:
Makes about 8 cups
1 medium onion - chopped
3 large cloves of garlic - chopped
2 Tablespoons olive oil
8 ounces sweet Italian style sausages - casings removed
1 pound ground beef sirlion
1 - 35 ounce can Italian peeled tomatoes - chopped
1 - 28 ounce can tomato puree
6 fresh basil leaves - ripped
salt and pepper to taste
Preparation:
in a large suacepan cook the onion and garlic in the oil over medium heat, stirring occasionally until soft (about 7 minutes).
Stir in the sausage and the meat breaking up the lumps. Salt and pepper to taste. Cook stirring often until the meat is nicely browned and crumbly. If there is excess fat, drain the mixture.
Add the tomatoes and puree, then add about 1/2 cup of water to each can, swish around and put into the mix. Salt and pepper to taste again.
Partially cover the pan and bring the sauce to a simmer. Reduce the heat to low and cook stirring occasionally until the sauce is thickened and the oil has separated from the tomatoes. about 1 1/2 hours.
Stir in the basil and cook about 5 minutes more. Serve immediately or cool and covered it can be refridgerated up to 3 days. This sauce freezes well too.
Makes about 8 cups
1 medium onion - chopped
3 large cloves of garlic - chopped
2 Tablespoons olive oil
8 ounces sweet Italian style sausages - casings removed
1 pound ground beef sirlion
1 - 35 ounce can Italian peeled tomatoes - chopped
1 - 28 ounce can tomato puree
6 fresh basil leaves - ripped
salt and pepper to taste
Preparation:
in a large suacepan cook the onion and garlic in the oil over medium heat, stirring occasionally until soft (about 7 minutes).
Stir in the sausage and the meat breaking up the lumps. Salt and pepper to taste. Cook stirring often until the meat is nicely browned and crumbly. If there is excess fat, drain the mixture.
Add the tomatoes and puree, then add about 1/2 cup of water to each can, swish around and put into the mix. Salt and pepper to taste again.
Partially cover the pan and bring the sauce to a simmer. Reduce the heat to low and cook stirring occasionally until the sauce is thickened and the oil has separated from the tomatoes. about 1 1/2 hours.
Stir in the basil and cook about 5 minutes more. Serve immediately or cool and covered it can be refridgerated up to 3 days. This sauce freezes well too.
Calmia's Lasagne with Basil Leaves
Serves 8-10
Preheat oven to 375 degrees.
1 pound dried lasagne noodles
5-6 cups meat sauce (look under main dishes)
2 pounds ricotta cheese
1 cup freshly grated Parmigiano-Reggiano or Peccorino Romano
1 large bunch basil leaves off the stems, rinsed and dried - chopped
12 ounces fresh mozzarella thinly sliced
salt and pepper to taste
Preparation:
In a large pot bring 4 qts of salted water to a boil. Add a few pieces of the pasta to the pot at a time, stirring gently until tender and slightly underdone. Scoop out the pasta, cool it in a bowl of cold water. Cook the remaining pasta in this way.
When cool enough to handle lay the lasagne out on a lint free (not terry) clean kitchen towel.
In a bowl beat the ricotta, salt and pepper to taste.
Spread a thin layer of meat sauce in a 13X9 X2 pan. Place a few sheets of lasagne in a single layer over lapping slightly. Spread evenly about 1/3 of the ricotta and sprinkle with 2 Tablespoons of the grated cheese. Then layer in 1/3 of the basil and mozzarella. Make two more layers in the same way. Top the final layer with sauce and the remaining grated cheese.
At this point you can bake or cover with plastic wrap and refrdgerate several hours or over night.
Place lasagne on center rack in the preheated oven. Bake for 45 minutes. If the lasagne is browning too much cover loosely with tin foil. If this has been refridgerated add 15 minutes baking time.
Let stand 15 minutes, cut into squares and serve.
Monday, December 3, 2007
Chicken Orzo Frittata
3/4 cup orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup creme fraiche
2 cooked chicken breasts, cubed (about 2 cups)
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.
This is a great dish for a ladies lunch or shower!!
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