Sunday, February 28, 2010
Recipe Courtesy Brian Boitano
2 pounds bone in short ribs
1/3 cup flour
Salt and fresh ground pepper
3 tablespoons olive oil
3 carrots, chopped
2 onions, chopped
2 stalks celery, chopped
2 red peppers, cored seeded and chopped
4 cloves garlic
2 tablespoons tomato paste
2 cups red wine
1 can (15 ounces) chopped tomatoes
3 cup vegetable stock
1 bay leaf
5 sprig of fresh thyme
1 pound baby new potatoes, cut half
½ pound of Cremini mushrooms, quartered
2 tablespoons fresh thyme chopped
Season meat generously with salt and pepper and then dredge into flour. Heat olive oil in a large Dutch over medium heat. Sear meat in batches until browned on all sides. Remove to a plate. To the same Dutch oven add half of the of the carrots, onions, red pepper and all of the celery and sauté for 8 minutes until vegetables begin to brown and caramelize. Add garlic and tomato paste and sauté for another 2 minutes. Deglaze the pot with the red wine. Add the tomatoes, seared meat, vegetable stock, bay leaf, and thyme and season with salt and pepper. Cover and turn heat to low and let simmer for 2 to 2½ hours. Add remaining vegetables and cook for another 20 to 25 minutes until vegetables are tender and meat is fork tender
- 4 cups of old fashioned oats
- 1 cup nuts, toasted and chopped (optional)
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup butter
- 1/4 cup honey
- 1 teaspoon of vanilla extract
- 1 cup of chopped dried fruit (I tried raisins and apricots this time)
- Preheat oven to 300 degrees F
- Line a rimed baking sheet with foil and grease generously with oil or spray.
- Mix all dry ingredients together in a bowl
- In a small saucepan over low heat, melt the butter and honey, stirring to combine. Add the vanilla and stir.
- Pour the honey butter over the oat mixture and stir to combine. Turn the mixture into the prepared pan and spread over an even layer.
- Bake for 15 minutes, remove from the oven and stir. Return the granola to the over and bake for 10-15 minutes more, checking to make sure it doesn't burn
- Cool in the pan on a cooling rack, the transfer to an airtight contain.
8 oz of Catalina Dressing
1 pkg of dry onion soup mix
1 can whole-berry cranberry sauce
4 boned chicken breast
1. Mix together dressing, onion soup mix, and cranberry sauce and add chicken
Option 1- Freeze for later use
Option 2- Place in greased baking dish, and bake uncovered at 350 degrees for 1 to 1.5 hours.
Serve over a bed of rice and side of veggies.
12 medium shrimp, peeled, deviened and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Vegetable fettuccine with butternut squash and white wine sauce
By Curtis Stone
For the sauce
• 1 tablespoon olive oil
• 1/2 onion, roughly diced
• 1 clove garlic, chopped rough
• 2 cups diced butternut squash, skin removed
• 1/2 cup white wine
• 1 1/2 cups chicken stock
For the pasta
• 1 pound fettuccine noodles
• 1 tablespoon olive oil
• 1/2 onion, julienned
• 1 leek, white part only, cut in half lengthwise and cut across into thin ribbons
• 1 clove garlic, chopped fine
• 1 small fennel bulb, julienned
• 1 cup snow peas, ends trimmed and cut in half diagonally
• 1/2 cup white wine
• 4 tablespoons whole butter, small diced
• 1 small block of Parmesan Reggiano, for grating
• 1/4 cup chopped chives
Heat a large saute pan over medium-high heat.
Add the oil and sweat the onion for 2 minutes, stirring often, then add the garlic and the squash and saute for 1 minute.
Add the white wine to the pan and allow to reduce by half, then add the chicken stock.
Bring to a simmer, then reduce heat to low and cover with a lid.
Simmer gently for 20 minutes or until the squash has become soft.
Remove the pan from the heat and puree the squash with the cooking liquid in a blender until smooth. If the puree is too thick, thin out with a little water.
Strain the puree through a fine-mesh strainer, season to taste with salt and pepper and reserve.
While the squash is cooking, bring a large pot of salted water to the boil.
Once the puree is made, add the pasta to the water and cook for 8 to 10 minutes or until al dente.
While the pasta is cooking, heat a large saute pan over medium heat.
Add the oil to the pan and sweat the onions and leek for 2 minutes, stirring often.
Add the garlic and fennel to the pan and continue cooking for an additional 3 minutes.
Add the snow peas and the wine and allow the wine to reduce by half, then add the sauce to the pan and mix well.
Strain the pasta into a colander set in the sink, then add the drained pasta to the pan of vegetables and sauce.
Add the butter and, using a pair of tongs, toss well to mix and season to taste with salt and pepper.
Using a two-pronged meat carving fork, swirl a quarter of the pasta onto the fork and mound the pasta onto the center of a warm pasta bowl in a spiral shape, then repeat with remaining pasta and bowls.
Spoon the remaining vegetables from the pan evenly over the pasta in the 4 serving bowls.
Using a vegetable peeler, shave some Parmesan onto each bowl of pasta and garnish with the fresh chives.
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I have soany new recipes to post! I have gotten way behind! So, here is the first of many. This is Monday's meatless selection. If you want to, you can use the No Beef flavoring.
2 medium onions, thinly sliced
3 tablespoon butter
2 cans (10 1/2 oz each) condensed beef broth
1 small head green cabbage, coarsely shredded
2 carrots, sliced
2 medium potatoes, peeled & cubed
1 stalk celery (including leaves), sliced
2 tomatoes, chopped
1/2 to 1 teaspoon dried dill weed
1 tsp salt
Pinch of freshly ground pepper
Cook and stir onions in Dutch oven until tender. Add beef broth, cabbage, carrots, potatoes, celery and tomatoes. Add enough water to thoroughly cover all ingredients by 1 inch. Bring to a boil, then reduce heat and add seasonings. Simmer for 2 hours.
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Tuesday, February 16, 2010
|2||pounds carrots, cut into 1/4-inch slices (12 to 14 medium)|
|1/2||teaspoon salt, if desired|
|2/3||cup packed brown sugar|
|1/4||cup butter or margarine|
|1||teaspoon grated orange peel|
- 3 tablespoons unsalted butter, softened
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon minced garlic
- 1/3 cup finely grated cotija cheese (I couldn't find this, but parmesan is a substitute)
- 1/8 teaspoon cayenne pepper, or to taste
- 2 russet potatoes, about 9 ounces each, peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water
- Coarse salt and freshly ground pepper
- 1 teaspoon vegetable oil
- Preheat oven to 375 degrees. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.
- Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.
- Meanwhile, season both sides of beef with salt and pepper.Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until mediumrare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.
Crepes with Bananas and Hazelnut-Chocolate Sauce
- - 1 cup all-purpose flour
- - 1 tablespoon sugar
- - 1/4 teaspoon salt
- - 1 1/2 cups fat-free milk
- - 2 large eggs, lightly beaten
- - Cooking spray
- - 1/4 cup hazelnut-chocolate spread (such as Nutella)
- - 2 tablespoons fat-free milk
- - 1/4 teaspoon vanilla extract
- - 2 large firm unpeeled bananas (about 1 3/4 pounds)
- - Powdered sugar (optional)
To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium bowl; stir with a whisk. Combine 1 1/2 cups milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.
Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds.
Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.
Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.
Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes.
Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately.
Monday, February 15, 2010
- 1 cup of fresh frozen peas, defrosted
- 3 T of peanut oil
- 1 medium onion, roughly chopped
- 1 T of minced garlic
- 1 T of minced ginger (I omitted this one)
- 3 to 4 cups of cooked rice
- 2 eggs, lightly beaten
- 1/4 cup of cooking sherry or white wine
- 2 T of soy sauce
- 1 T of sesame oil
- Salt and pepper to taste
- 1/4 cup of mince scallion (optional)
1. Put 1 tablespoon of the oil in a wok or large skillet over high heat. A minute later, add the onion and cook, stirring occasionally, until they soften and begin to brown, five to ten minutes later. Lower the heat if needed. Using a slotted spoon, take the onions out and transfer them into a bowl.
2. Add the peas to the skillet for a minute or two, or until hot. Add them to the bowl.
3. Put the remaining oil in the skillet, followed by the garlic and ginger. About 15 seconds later, begin to add the rice, a bit at at time, breaking up any clumps and tossing it with the oil. When all the rice is added, make a well in its center and add the eggs. They will begin to cook into the middle. Keep them moving and incorporate them into the rice.
4. Return the onion and the peas to the rice. Add the wine and cook, stirring for about a minute. Add the soy sauce and sesame oil, then taste and add salt and pepper.
5. Turn off the heat, stir in the scallion, and serve.
- 1 pound red kidney beans, dry
- 1 large onion, chopped
- 1 bell pepper, chopped
- 5 ribs celery, chopped
- As much garlic as you like, minced
- Creole Seasoning Blend
- 1 can of diced tomatoes
- Salt to taste
- 4 or 5 cups of water (enough to cover the beans)
- 2 No Chick'n Bouillon Cubes
- Soak the beans overnight, if possible. The next day, drain and put fresh water over them.
- In a pan saute the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
- Add all ingredients to the crockpot: beans, tomatoes, sauteed veggies, bouillon cubes, water, seasoning
- You will have to play with seasoning- it is REALLY bland without enough salt, but tasting is the only way to get it right.
- Cook on low 6 to 8 hours
Serve generous ladles-ful over hot white rice, with a side of bread. Enjoy!
- Monterey Mushrooms These mushrooms are chopped and cleaned and in a resealable bag. I have used them with no waste. They kept for over two weeks- may have kept longer, but I used them up in two weeks. I found them at the local Kroger store. I found I put them into recipes easier than if I had to prepare them.
- Not Chick'n Bouillon I was to told about this product from a friend that is vegetarian. I was having trouble seasoning foods without meat. This has greatly helped. I keep it on the shelf with my chicken bouillon. There is also the No Beef Bouillon.
- Birdeye Steamfresh I have never been a fan of frozen vegetables, even knowing how much healthier they are than the canned vegetables. So, I was shocked when I tried these and the whole family liked them. My oldest who has never liked corn, is eating it without any hesitation. We have also tried the sweet peas, asparagus, and the broccoli. This is quickly becoming a staple food item. It also does not hurt that the bag cooks in five minutes in the microwave! Here is a link for a coupon from the Birdseye Website. http://www.birdseyesteamfresh.com/default.aspx
Wednesday, February 10, 2010
- Fruit kabobs; melons, grapes, and berries
- Slivers of carrots of celery with hummus
- Whole grain bagel with peanut butter
- Soft, whole wheat taco shell with melted low-fat cheese
- Mozzarella string cheese with whole grain crackers
- Smoothies made with low-fat yogurt and frozen berries
- Trail mix made with popcorn and nuts
- Salsa and chips
- Mini pizzas made on whole wheat English muffin
- Turkey roll ups
- Whole grain cereal with fresh fruit
- Slice banana with peanut butte and cereal sprinkles
Tuesday, February 2, 2010
1 teaspoon lavender
1 teaspoon rosemary
2 teaspoons basil
2 teaspoons thyme
4 teaspoons summer savory (or 1 tablespoon winter savory)
2 tablespoons tarragon
2 tablespoons of marjoram
The Basics for Everything
- Olive Oil
- Salt (Kosher and table)
- Pepper (ground and pepper corns)
- Bouillon Cubes (chicken, beef, and vegan)
- Vinegar (Balsamic and Salad)
- Soy Sauce
Herbs and Spices
- Bay Leaves
- Ginger Root
- Chili Powder
- Cayenne Pepper
- Cinnamon Sticks
Seasoning Mixes I LOVE that save cooking time!
- Steak Seasoning
- Creole Seasoning (Emeril's in particular)
- Greek Seasoning (Cavenders)
- Italian Seasoning
- Cinnamon and Sugar Mixture
- Seasoning Salt
- Herbs de Provence (French mixture- recipe to follow)
• brown sugar
• vegetable oil
• confectioners sugar (powdered)
• baking soda
• baking powder
• chocolate chips
• food coloring
• cake mixes
• boxes of jello
• boxes of pudding
• frosting tubs
• cool whip
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Monday, February 1, 2010
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper
1 celery stalk
1 tablespoon chili powder
1 tablespoon cumin
1/2 to 1 cup bread crumbs
1. In a skillet saute the onion, carrot, bell pepper, and celery with a bit of olive oil.
2. Once they have been cooked down add them to a food processor with the black beans. Also add the egg, chili powder, cumin, salt, and pepper. Pulse the food processor until the mixture is ground evenly.
3. Remove the mixture from the food processor. Mix in bread crumbs until the mixture is sticky and holds together. It will take anywhere from 1/2 cup to a cup of breadcrumbs.
4. Place the mixture in the fridge for about 30 (or overnight) to let it thicken a bit. Then, form into four patties.
5. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. If skillet cooking, about 8 minutes on each side, on medium heat.
Add to bun with all of the burger "fixins" you can find. Enjoy!