tag:blogger.com,1999:blog-89048927010697988242024-03-14T07:09:40.989-07:00No Glue DishesThe Lapeyre Family Kitchenhttp://www.blogger.com/profile/04373751676290664520noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-8904892701069798824.post-60541606790465374322020-03-29T08:24:00.001-07:002020-03-29T08:24:47.742-07:00Don Chano's Salsa de Chile Chipotle <span style="font-family: Verdana, sans-serif;">(on his pack of chipotle chilies and recommended by Jesse) </span><br />
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<span style="font-family: Verdana, sans-serif;">3 T. oil</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 chopped onion</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves garlic</span><br />
<span style="font-family: Verdana, sans-serif;">3 dried chipotle chilies</span><br />
<span style="font-family: Verdana, sans-serif;">4 tomatoes gourd in 200g pieces (???)</span><br />
<span style="font-family: Verdana, sans-serif;">1 c. water</span><br />
<span style="font-family: Verdana, sans-serif;">1 T. Maggie tomato </span><br />
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<span style="font-family: Verdana, sans-serif;">PREPARATION:</span><br />
<span style="font-family: Verdana, sans-serif;">Heat the oil and fry the onion, garlic, and chilies. Add the tomatoes and cook until soft. It incorporates Maggi water and tomato. Left it boil until peppers are cooked. Liquefies until martado and serve. </span><br />
<span style="font-family: Verdana, sans-serif;">NOTE: These are not misspellings. I copied directly off the package. . . </span><br />
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<span style="font-family: Verdana, sans-serif;">Thank you Jesse. Be well everyone! </span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-8371191945685029062020-03-29T08:09:00.000-07:002020-03-29T08:10:05.022-07:00Nat's BBQ Sauce<span style="font-family: "verdana" , sans-serif;">Nat's BBQ Sauce (she made up on the FOOD IN A TIME OF COVID-19 thread)</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ketchup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sriracha</span></div>
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<span style="font-family: "verdana" , sans-serif;">Horseradish Mustard (the kind Jesse has)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Soy Sauce</span></div>
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<span style="font-family: "verdana" , sans-serif;">Honey</span></div>
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<span style="font-family: "verdana" , sans-serif;">When I figure out the amounts, I will update, and also include Jesse's brand of horseradish mustard.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Thanks, Nat!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-55922684871333753642020-03-24T14:21:00.000-07:002020-03-24T14:21:17.933-07:00Coconut Rice for the Children<span style="font-family: Verdana, sans-serif;">Oh, but you will love it too! I like serving this when it's just a beans and rice dinner along with a nice green vegetable and something raw for crunch. </span><br />
<span style="font-family: Verdana, sans-serif;">You could also add fruit, nuts, and honey and have a great breakfast. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 1/2 cups long grain rice (I used jasmine)</span><br />
<span style="font-family: Verdana, sans-serif;">1 can (13.5 ounces) coconut milk</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt (I did 3/4 t.)</span><br />
<span style="font-family: Verdana, sans-serif;">OPTIONAL: If you want to make this a light dessert: 1-2 t. sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">Rinse the rice. Add it, along with the coconut milk, salt, and 1 1/2 cups water, to a pot over medium heat. Stir occasionally and bring to a boil. Let it boil for a minute or so. Turn the heat to low and let the rice simmer, covered, until the liquid is gone, about 20-25 minutes. (It took 25 on my gas stove.)</span><br />
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<span style="font-family: Verdana, sans-serif;">That's it! Bon Appetit! </span><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-22395476953935344732017-01-05T20:45:00.000-08:002017-01-05T20:45:21.567-08:00Sue's Oatmeal Cookies<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: arial; font-size: 18.6667px; white-space: pre-wrap;">When Phil, and later Aug, were going off to college I bought them each a copy of a book called, "The Kitchen Survival Guide" by Lora Brody. In it I found this recipe - it caught my eye because I had been searching for a cookie recipe that used oil instead of butter. I've made many changes to the original recipe but I am very grateful to Lora Brody for the base recipe. See the notes at the end for the holiday version!</span><br />
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<span style="font-family: arial; font-size: 18.6667px; white-space: pre-wrap;">3 c. flour - 1 whole wheat, 1 rye, 1 unbleached </span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 t. soda </span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 t. salt</span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 t. cinnamon</span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 c. regular (old fashioned) oatmeal </span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 c. brown sugar packed</span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¾ c. white sugar </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 c. canola (or vegetable) oil</span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 T. molasses</span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 eggs</span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">⅓ c. evaporated milk (important - not regular milk)</span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 t. vanilla</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 c. chopped dates</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 c. chopped walnuts</span><br />
<span style="background-color: transparent; font-family: "arial"; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<span style="font-family: arial; font-size: 18.6667px; white-space: pre-wrap;">Preheat the oven to 375°. Line 2 cookie sheets with aluminum foil. Sift flour, soda, salt and cinnamon into the mixing bowl. Mix well. Mix in oatmeal and sugars. Make a well. Pour in the cup of oil, molasses*, eggs, evaporated milk, and vanilla. Mix until ingredients are almost combined. Add in the nuts and dates and mix well. </span><br />
<span style="font-family: arial; font-size: 18.6667px; white-space: pre-wrap;">Drop by generous spoons (size of a walnut) onto the prepared sheets. Bake for 16 minutes or until golden brown. </span><br />
<span style="font-family: arial; font-size: 18.6667px; white-space: pre-wrap;"><br /></span>
<span style="font-family: arial; font-size: 18.6667px; white-space: pre-wrap;">NOTES: I use flat cookie sheets. *The molasses will come off the tablespoon beautifully if, when pouring the oil, you coat the tablespoon with it. </span><br />
<span style="font-family: "arial"; font-size: 18.6667px; vertical-align: baseline; white-space: pre-wrap;">Be sure the oatmeal and flours are really level in the cup - don’t get too much of the dry ingredients. When you’re getting the dough on the sheet, have a cup of ice cold water ready to dip your hand in if you have trouble keeping the dough together and/or to slightly flatten the tops after you’ve dropped them. </span><br />
<span style="font-family: "arial"; font-size: 18.6667px; vertical-align: baseline; white-space: pre-wrap;">CHRISTMAS TIME: (or all year, if you prefer) </span><br />
<span style="font-family: "arial"; font-size: 18.6667px; vertical-align: baseline; white-space: pre-wrap;">Substitute coconut oil for half the oil. Substitute 3/4 c. whole cranberries (cut in half) and 1/4 c. coconut for the dates. Substitute 1/2 t. almond extract for 1/2 t. of the vanilla. Include the other 1/2 t. vanilla. </span><br />
<span style="font-family: "arial"; font-size: 18.6667px; vertical-align: baseline; white-space: pre-wrap;">BON APPETIT! </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8904892701069798824.post-30086851843303647632016-01-17T07:52:00.000-08:002016-01-17T07:52:33.390-08:00Ruth Reichl´s Chili <div>
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<span style="font-family: Verdana, sans-serif;">Ruth Reichl is the former editor-in-chief of <i>Gourmet </i>magazine. She has a new cookbook/memoir out entitled, <i>My Kitchen Year: 136 Recipes That Saved My Life </i>in reference to the closure of <i>Gourmet. </i>This chili recipe is one of those recipes. Just in time for all you Super Bowl fans! I haven´t found a better chili recipe than this.</span></div>
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<span style="font-family: Verdana, sans-serif;">1 T. olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;">3 medium onions, diced</span></div>
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<span style="font-family: Verdana, sans-serif;">1 red or green bell pepper*, chopped (*my addition, <i>suggested</i>)</span></div>
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<span style="font-family: Verdana, sans-serif;">6 garlic cloves, smashed </span></div>
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<span style="font-family: Verdana, sans-serif;">1 T. FRESH oregano (I used 1t. dried)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 T. chili powder, divided</span></div>
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<span style="font-family: Verdana, sans-serif;">1 t. cumin</span></div>
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<span style="font-family: Verdana, sans-serif;">salt and black pepper (I used 1t. salt)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 lb. ground bison or beef sirloin</span></div>
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<span style="font-family: Verdana, sans-serif;">1 (7oz) can chipotle chilies in adobo sauce (NOT the whole can)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 (28 oz.) can diced tomatoes </span></div>
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<span style="font-family: Verdana, sans-serif;">1 (12 oz) bottle dark beer (any beer will do. . . )</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 c. chicken broth or water</span></div>
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<span style="font-family: Verdana, sans-serif;">1 (15 oz.) can black beans (I used a 27 oz can - I also prefer the typical kidney beans, so that is also an option), drained and rinsed</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Heat oil in a large saucepan over medium-high heat. Add onions (and bell pepper). Saute until tender, 4 minutes. Add garlic; cook 1 minute. Stir in oregano, 2 t. chili powder, cumin, salt, and pepper. Add ground sirloin or bison. Cook 3 minutes** or until no longer red, stirring to crumble. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2. Puree 3 (3 is VERY SPICY!) chipotle chilies canned in adobo sauce. Stir chilies, tomatoes and remaining chili powder into meat. Add beer and broth. Bring to a simmer; cook uncovered, 2 hours, (1 is plenty) stirring occasionally. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">3. Before serving, stir in beans**. Taste and adjust flavors. </span></div>
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<span style="font-family: Verdana, sans-serif;">SERVES 8</span></div>
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<span style="font-family: Verdana, sans-serif;">Ruth´s flavor boosters: 1 oz dark chocolate for depth OR cream sherry to mellow the overall flavor OR fish or soy sauce for salty complexity (don´t use a whole t. of salt if you opt for this), OR balsamic vinegar for brightness and a touch of sweetness OR any combination of those.</span></div>
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<span style="font-family: Verdana, sans-serif;">**NOTES: All of her times seem under - all those onions (I used 2 large onions and 1 large bell pepper) won´t be tender in 4 minutes nor will the meat brown in 3 minutes. Like other recipes of mine, if you want to taste the garlic, add it in the last 15 or 20 min. of cooking. (I put it through the press.). I added the beans in with the tomatoes - I would especially recommend this if you´re using kidney beans. Since the sauce is so rich, you really need the extra (or larger) can of beans. Finally,</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">I simmered this with the lid partially off for one hour and it was just right. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now, go find the Moosewood recipe for CORNBREAD. This chili should not be served without it :)</span></div>
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<span style="font-family: Verdana, sans-serif;">BON APPETIT! </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-79412059650358218612014-06-11T18:39:00.001-07:002014-06-11T18:39:19.322-07:00gratin de poireauxrecipe is in James Peterson's <i>Vegetables</i>:<br />
<br />
trim dark greens from, split lengthwise, rinse the grit from<br />
<br />
1 bunch of leeks<br />
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line in oblong tian or gratin dish, the pour over<br />
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1 c heavy cream<br />
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sprinkle with<br />
<br />
salt<br />
pepper<br />
<br />
bake in oven 375F for 1 hr, taking out now and then to tamp down and moisten with the boiling cream. i imagine it'd be good with creme fraiche as well.Jessehttp://www.blogger.com/profile/16094145068856757381noreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-57344790175472114652014-02-03T14:43:00.004-08:002014-02-03T14:58:09.033-08:00Tomatillo salsaTo commemorate the Denver Bronco's record-breaking fifth super bowl loss, I have invented the following salsa.<br />
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Cover with boiling water in a bowl<br />
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about 1lb of tomatillos, husks removed.<br />
(3) big jalapeños<br />
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Let sit five minutes. This step is designed to remove any bitter flavors in the skins. You can skip it if you are unscrupulous.<br />
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Cut the seeds and veins out of two of the jalapeños, and the stem off of all of them. This step is designed to get more jalapeño flavor without making the salsa too hot. You can skip it if you don't care how hot the salsa gets.<br />
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Place jalapeños and tomatillos in a small stock pot with<br />
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1/2 med. onion<br />
(2) cloves garlic, crushed<br />
1 t salt<br />
1 T oil<br />
about 1/2 c boiling water (i actually don't know how much water i used when i made it)<br />
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simmer over med-low heat for 45 minutes.<br />
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set a coarse-meshed sieve over a bowl. remove with a slotted spoon, and then using a pestle, mash the tomatillos and the one jalapeño with seeds in it through the sieve. the purpose of this step is to remove the seeds but keep all of the pulp and fiber, which has flavor. you could use a food mill for this step if necessary. you could also skip this step entirely but then i no longer warrant the results.<br />
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place the jalapeño-tomatillo puré back in the stock pot. add:<br />
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2 T olive oil<br />
2 t vinegar<br />
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blend it all with an immersion blender. i introduced this step because the salsa was too thin when i made it. it turned out to improve the flavor and texture. i was going to add vinegar anyways to balance the tomatillos.<br />
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it should be smooth and glossy and somewhat thin for salsa. adjust the salt as necessary.Jessehttp://www.blogger.com/profile/16094145068856757381noreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-42872376244140544862014-01-07T18:35:00.003-08:002014-01-14T19:11:18.321-08:00Pasta e fagioliI have tried multiple versions of this recipe and this is the one I currently like best. I am writing down a version I cooked based on notes taken during the PBS show Lidia's Italy in America. I ignored, mis-transcribed or contradicted some points of Lidia's recipe, so the one she cooked will look quite different from mine. Also she didn't give amounts and I didn't use measuring cups; measurements are approximate. I write the way I cooked it the first time, and in parentheses mention how Lidia cooked it and how I cooked it the second time.<br />
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Mince (Lidia processed to a paste but I just used a chef's knife):<br />
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<b>4 cloves garlic</b><br />
<b>about 1T fresh rosemary</b><br />
<b>about 4 oz. bacon</b><br />
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warm in a heavy pan and let fat render. Chop (again, Lidia used a food processor and I a knife):<br />
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<b>2 carrots</b><br />
<b>1/2 large white onion</b><br />
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add to the pan and fry until onions translucent. now add:<br />
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<b>a little salt</b><br />
<b>(1) anaheim pepper, chopped</b> (Lidia used pepperoncini; 2nd time i used a handful of little pickled pepperoncini, and had more from the jar as garnish)<br />
<b>(1) 22 oz. can italian plum tomatoes</b> (Lidia instead used tomato paste, so her soup was much less tomato-like)<br />
<b>1t white vinegar</b> (Lidia didn't add this, but i added it to balance the tomatoes; 2nd time i put 2T of brine from the pepperoncini jar instead of vinegar)<br />
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bring to a boil and add:<br />
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<b>4 c hot beef stock</b> (Lidia used boiling water)<br />
<b>1c (dry basis) white beans cooked in water with bay leaves</b>, and their cooking liquid (Lidia put rehydrated but raw beans; 2nd time i used 2c)<br />
<b>(2) medium potatoes</b>, peeled and cut in big dice<br />
<b>black pepper</b><br />
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meanwhile boil in as little water as possible a pound of<br />
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<b>1lb pennene</b> (like penne, but smaller [Lidia used ditalini; 2nd time i used elbows])<br />
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when potatoes are done, partly mash the soup with bean masher. remove pasta from pasta water when al dente with a fry basket and set aside. there should be about 2c pasta water left. dump this into the soup. Lidia just put the dry pasta in the soup to cook. i consider my method superior because you still get the texture benefit of the pasta starch but pasta does not expand in the soup while storing.<br />
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serve bowls, putting pasta to your liking.<br />
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<br />Jessehttp://www.blogger.com/profile/16094145068856757381noreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-18590835012877527662013-12-21T09:54:00.000-08:002013-12-21T09:54:02.044-08:00Carrot saladThis recipe I am writing down from memory, having learned it from Paula Wolfert's book <i>Couscous and other good foods from Morocco </i>(I am also writing the author's name and the book's name from memory).<br />
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Peel <b>one pound of carrots</b>. Simmer them in just enough water to cover along with <b>1 clove of garlic</b> or two, until the carrots are just cooked. Discard the liquid and garlic, or save for another use.<br />
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Mix together juice of <b>one lemon, 1/8 t each of cinnamon, sugar, and cayenne; 1/2t each of ground cumin and sweet paprika</b>, and <b>salt</b> as needed.<br />
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Cut the carrots into 1" thick rounds and pour over the lemon juice mixture. Let sit for 5--10 min. so the lemon juice can penetrate a bit. Now drizzle over with <b>olive oil</b> and sprinkle a bit of chopped fresh <b>parsley</b>.<br />
<br />
This preparation is simple and the dish is light enough that a person could easily eat 1/3 lb of carrots in one sitting and still have room for a main course. I made an asparagus risotto to go with this and used the boiling water to supplement the garlic stock that I used for the risotto.Jessehttp://www.blogger.com/profile/16094145068856757381noreply@blogger.com1tag:blogger.com,1999:blog-8904892701069798824.post-89203466074141764202013-11-30T15:20:00.001-08:002013-12-01T05:57:09.313-08:00Russian Style Hearty Cabbage Soup<span style="font-family: Verdana, sans-serif;">This recipe comes from "The Victory Garden Cookbook" by Marian Morash. It was given to me by Jean Lair Smith. It was one of her and Russell's favorite cookbooks. Here is the recipe/commentary verbatim. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Here's a flavorful blend of cabbage, sauerkraut, short ribs, and vegetables. This soup takes a while to cook, but it is well worth the time. I prefer it served the same day, although it can be served 1-2 days later. Be sure to have some good black bread on hand.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4 lb. short ribs</span><br />
<span style="font-family: Verdana, sans-serif;">1 meaty shinbone (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">1 lb marrow bones</span><br />
<span style="font-family: Verdana, sans-serif;">1 large onion</span><br />
<span style="font-family: Verdana, sans-serif;">1 large turnip</span><br />
<span style="font-family: Verdana, sans-serif;">2 carrots</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups beef broth</span><br />
<span style="font-family: Verdana, sans-serif;">8 cups water</span><br />
<span style="font-family: Verdana, sans-serif;">2 T. tomato paste</span><br />
<span style="font-family: Verdana, sans-serif;">Herb bouquet:</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 sprigs parsley</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 sprigs dill</span><br />
<span style="font-family: Verdana, sans-serif;"> 3 cloves garlic</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 t. thyme</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 bay leaf</span><br />
<span style="font-family: Verdana, sans-serif;">2 leeks (white portions only)</span><br />
<span style="font-family: Verdana, sans-serif;">2 celery stalks with leaves</span><br />
<span style="font-family: Verdana, sans-serif;">salt and freshly ground pepper</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 - 3 lb. green cabbage</span><br />
<span style="font-family: Verdana, sans-serif;">1 lb. sauerkraut</span><br />
<span style="font-family: Verdana, sans-serif;">3 T. oil</span><br />
<span style="font-family: Verdana, sans-serif;">3 T. butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup finely chopped onions</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup finely chopped carrots</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup finely chopped celery</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups peeled, seeded, and chopped tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c. lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">3 T. sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups sour cream</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup chopped dill</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Place the ribs, shinbone, and marrow bones in a baking pan. Halve the onion, turnip, and carrots, and add to the pan. Brown in a preheated 500° oven for 20 minutes. Remove from the oven, and place the meat, bones, and vegetables in a large stockpot. Remove the grease from the baking pan, pour broth into the pan, and cook over high heat until all the brown bits are incorporated into the broth. Add the broth to the stockpot along with the water, tomato paste, herb bouquet, leeks, celery, and 1 Tablespoon salt. Bring the broth to a boil, skim, and simmer, partially covered, for 2 hours.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Shred the cabbage into 1/4 inch slices. You will have approximately 14 cups. Rinse the sauerkraut in fresh water; squeeze dry. Melt the oil and butter in a large pan, and sauté the chopped onions, carrots, and celery until wilted, approximately 10 minutes. Add the sauerkraut and cook for 2 minutes. Stir in the cabbage and cook over low heat until wilted, about 5 minutes. Add 1 cup of the liquid from the stockpot, partially cover pan, and braise for 30 minutes, checking occasionally to ensure the liquid has not evaporated, adding more if necessary; set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">When the stock is cooked, discard the vegetables, shinbone, and marrow bones, and degrease. (The shinbone meat is good for nibbling.) Then add the cabbage mixture along with the chopped tomatoes, lemon juice, and sugar. Simmer 30 minutes longer. Season to taste. Ladle into big bowls, top with spoonfuls of sour cream, and sprinkle with dill. (serves 6-8)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Notes: Jesse, I think this recipe is a 2 day project because if you want to degrease the stock properly, it really needs to be refrigerated. The congealed fat is so much easier to remove. </span><br />
<span style="font-family: Verdana, sans-serif;">Here are some other changes that I either chose or were forced to make: I substituted 3 lbs. of shank bones for all the bones/meat called for. The bones were meaty and needed a full 40 minutes to brown. (recipe calls for 20) Instead of deglazing the pan by heating broth into it, I poured a cup of boiling water into the pan and deglazed, then adjusted the amount of water accordingly. I left out the leek and also the fresh dill in the herb bouquet. I used only 1T. sugar and adjusted the lemon juice to 3T. I used a good quality sauerkraut: "Boarshead". I used only 1 T. each of oil and butter to sauté the onion, carrot, and celery. Finally I did not peel or seed the tomatoes. </span><br />
<span style="font-family: Verdana, sans-serif;">To serve, we put dijon mustard on the meat because that's the way my father used to like it.</span><br />
<span style="font-family: Verdana, sans-serif;">Good luck. Bon Appétit!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8904892701069798824.post-30517989122304893352013-11-24T17:25:00.000-08:002013-11-24T17:25:10.277-08:00Cornbread Dressing<span style="font-family: Verdana, sans-serif;">Cornbread Dressing </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">This recipe is adapted from the New Joy of Cooking's "Basic Corn Bread Stuffing". If your turkey is bigger than 12 lbs., or you're serving more than 8 people, you need to double it.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">8 c. cornbread (or a mix of good white bread or whole grain bread - I do 10 c. cornbread cubes and 5 or so cups of other bread for a double recipe)</span><br />
<span style="font-family: Verdana, sans-serif;">4 Tablespoons butter or olive oil (half and half for double recipe)</span><br />
<span style="font-family: Verdana, sans-serif;">2 c. chopped onions</span><br />
<span style="font-family: Verdana, sans-serif;">1 c. chopped celery</span><br />
<span style="font-family: Verdana, sans-serif;">1 c. chopped mushrooms</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 red bell pepper, cored, seeded, and chopped </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 green bell pepper, cored, seeded, and chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c. parsley, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon sage or preferably 1 Tablespoon fresh sage</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 t. thyme or 1/2 T. fresh </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 t. salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 t. black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1-2 cups chicken stock</span><br />
<span style="font-family: Verdana, sans-serif;">1-2 eggs, well beaten</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat the oil and butter in a large pot and add the chopped onion, mushrooms, celery, bell peppers, and garlic. Cook, stirring, until tender, about 15 minutes or more. Cut the heat to as low as possible. Stir in the parsley, sage, thyme, salt, and black pepper. Add the bread crumbs and toss until well combined. Stir in 1-2 cups broth, or until the stuffing is very moist. (I think I end up doing almost 4 cups for a double recipe, not sure.) Stir in the beaten eggs. (3 is good for doubling)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Spoon the stuffing loosely into the bird. (Do not stuff the bird with hot dressing if you are not going to immediately cook the turkey!)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">If you are baking the stuffing in a dish: </span><br />
<span style="font-family: Verdana, sans-serif;">Spread it in a layer 2-3 inches deep in a buttered baking dish. Ladle a little stock or gravy (or turkey juices if you're still baking the turkey) over the stuffing. Bake in a preheated 350° oven</span><span style="font-family: Verdana, sans-serif;"> for 45 minutes to one hour or until lightly browned and crisp on top. </span><br />
<span style="font-family: Verdana, sans-serif;">Bon App</span><span style="font-family: Verdana, sans-serif;">étit!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-27591959651239312952013-11-24T15:47:00.000-08:002013-11-24T15:47:09.384-08:00Thanksgiving Turkey<div>
<span style="background-color: white; font-family: Verdana, sans-serif;">This is a combination of advice from Joy of Cooking, Martha Stewart, and what I remember Mama doing for so many years.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><br /></span></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">1.) Preheat the oven to 450</span>°. </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2.) Rinse the turkey with cold water, removing the neck, liver, and gizzards. Dry with disposable cloth or paper towels. If you are stuffing it, do it now. Do NOT pack tightly or turkey will not cook properly. Loosely fill the neck end and secure with pins. Loosely fill the front end, overlap the legs together, and secure with kitchen twine. (Mama always sewed the turkey closed but Martha Stewart advises just to tie the legs together.) </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">3.) Cut the neck into pieces; Put it in the bottom of the roasting pan along with 4-6 carrots, halved crosswise, 2 large onions, cut into 8 wedges, and 2 stalks celery, halved crosswise, and 2 cups water. Set a roasting rack over vegetables in pan. (if you have one - makes lifting the baked turkey out of the pan very easy)</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">4.) Rub the turkey very lightly with olive oil. Season generously with salt, pepper, and just a little thyme. (leaves, not ground)</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Put it into the prepared roasting pan.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">5). Put the pan in the preheated oven, tent loosely with foil, (don't press the foil down on any sides), close the oven, and immediately cut the temperature to 350° or 325</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">° for larger birds. (15 lbs. or more). </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">6.) Roast for 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 125°. For turkeys weighing over 6 lbs, allow 15-20 minutes per pound. For turkeys weighing over 16 lbs., allow 13 to 15 minutes per pound.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">NOTE: Add about 5 minutes to the pound if the bird you are cooking is stuffed. (says Joy of Cooking)</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Mama always tested for doneness by pricking the skin of the thigh where the joint is and got a spoon and collected the juices to see if they ran clear - a good sign of doneness.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">You can take the foil off in the last hour or so, to ensure that your turkey browns nicely. You might have to put pieces of foil around the legs or wing tips at some point if they are browning too much.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Prep time to get the bird stuffed and oven ready: One hour or if it's 6 in the morning and you're sleepy, allow 2!</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Happy Thanksgiving and Bon Appétit!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-23186675475221119872012-12-11T07:04:00.001-08:002012-12-11T07:04:13.639-08:00Pesto<span style="font-family: Verdana, sans-serif;">For the "classic" Pesto recipe, I consulted Marcella Hazan and my two favorite Vegetarian cookbook authors, Mollie Katzen (Moosewood fame) and Deborah Madison (Vegetarian Cooking for Everyone). I was sure that Marcella's would be the best and certainly the most authentic recipe but I am going with a combination of the 3. I'll use asterisks to tell you how they differed in case you want to go with the Italian master. The directions are Hazan's which are clearly the best.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 plump garlic cloves</span><br />
<span style="font-family: Verdana, sans-serif;">salt</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tablespoons pine nuts*</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups loosely packed basil leaves, stems removed**</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup freshly grated Parmesan, preferably Parmigiano-Reggiano</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 Tablespoons grated pecorino Romano to taste***</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tablespoons soft butter, optional</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup extra virgin olive oil</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 1/2 pounds pasta</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1) Briefly soak and wash the basil in cold water, and gently pat it thoroughly dry with paper towels.</span><br />
<span style="font-family: Verdana, sans-serif;">2) Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency. </span><br />
<span style="font-family: Verdana, sans-serif;">3) Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces. When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.</span><br />
<span style="font-family: Verdana, sans-serif;">4) When spooning the <i>pesto</i> over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">*Katzen called for a full 1/2 cup - way too much but also suggested that walnuts, almonds, or a combination of all 3 could be used. </span><br />
<span style="font-family: Verdana, sans-serif;">** Hazan called for only 2 cups. Katzen called for an additional 3/4 cups fresh chopped parsley. Genius.</span><br />
<span style="font-family: Verdana, sans-serif;">*** Mollie Katzen totally left this out. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Bon Appétit!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-72479822953145768832012-09-11T16:40:00.000-07:002012-09-11T16:46:27.388-07:00Kale with Walnut Sauce<span style="font-family: Verdana, sans-serif;">I am posting this recipe mainly for the sauce. The synergy with the 3 ingredients (plus water) in the walnut sauce is amazing. This is another recipe from the Esselstyn's in "Forks Over Knives". You will have leftover sauce. Ann Esselstyn says "It is good on absolutely everything."</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1 bunch kale</span><br />
<span style="font-family: Verdana, sans-serif;">1-2 Tablespoons low sodium tamari*</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c. water, more or less depending on your preference for thick or thin</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c. walnuts</span><br />
<span style="font-family: Verdana, sans-serif;">1 garlic clove</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Prepare the kale: Wash it, remove the tougher part of the spines. </span><br />
<span style="font-family: Verdana, sans-serif;">Chop it. </span><span style="font-family: Verdana, sans-serif;">Boil 1" or slightly more water and spread out the chopped kale in it. Cover </span><span style="font-family: Verdana, sans-serif;">and cook for 5 minutes or to your liking. </span><span style="font-family: Verdana, sans-serif;">Remove it from the heat, and drain.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Put in a blender or food processor the walnuts, a clove or more of </span><br />
<span style="font-family: Verdana, sans-serif;">garlic, </span><span style="font-family: Verdana, sans-serif;">and the tamari. *Cut the tamari to the lesser amount (or less) if you </span><span style="font-family: Verdana, sans-serif;">are not using low sodium. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Blend and add as much water as necessary (a slight 1/2 cup) to make </span><br />
<span style="font-family: Verdana, sans-serif;">it the </span><span style="font-family: Verdana, sans-serif;">right consistency to pour over the kale. It can be quite thin to be good and </span><span style="font-family: Verdana, sans-serif;">a little goes a long way.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">This was delicious with mashed potatoes and a salad. We had the leftover sauce the next day with pasta. No gripes from the meat eaters.</span><br />
<span style="font-family: Verdana, sans-serif;">Bon App</span><span style="font-family: Verdana, sans-serif;">étit!</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-61141729567356933412012-08-14T13:36:00.001-07:002012-08-14T13:36:12.244-07:00Black Beans and Rice<span style="font-family: Verdana, sans-serif;">This is Rip Esselstyn's mainstay dinner. This looks like the perfect healthy meal when there is no time to cook. The only work is in buying the ingredients and cooking the brown rice. He says to serve it with warm corn tortillas or healthy chips. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serves 3-4</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">2 15oz. cans black beans, rinsed and drained</span><br />
<span style="font-family: Verdana, sans-serif;">1-1 1/2 c. water or vegetable stock</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tablespoon Bragg Liquid Aminos (or soy sauce)</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon chile powder</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 tomatoes, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 can water chestnuts, drained</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup corn, fresh, frozen, or canned</span><br />
<span style="font-family: Verdana, sans-serif;">2 red, yellow, or green bell peppers, seeded and chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 bunch cilantro, rinsed and chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 avocado, peeled and sliced</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups cooked brown rice</span><br />
<span style="font-family: Verdana, sans-serif;">Salsa or tamari to taste (Thanks for the tamari, Aug :)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat the beans with water stock, and add the liquid aminos and chile powder. Place the chopped vegetables and cilantro in individual bowls. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous amounts of chopped vegetables, cilantro, and avocado on top of the beans. Add tamari or salsa to taste.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-18962315090576170472012-08-14T13:22:00.003-07:002012-08-14T13:22:53.907-07:00Rip Esselstyn's Big Bowl<span style="font-family: Verdana, sans-serif;">This is Rip Esselstyn's mainstay breakfast. It's great! Plus you can change it up according to what fruits are in season and what plant based milk you choose to use. I recommend making up a big batch to last a couple of weeks or so. (I did 2 c. of each main item). This is the first recipe I'm posting from "Forks over Knives". </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/4 c. old fashioned oats</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c. Grape-Nuts or Ezekiel brand equivalent</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c. bite-size shredded wheat</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 c. Uncle Sam Cereal </span><br />
<span style="font-family: Verdana, sans-serif;">1 Tablespoon flaxseed meal</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tablespoons raisins (I used dates)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 handful of walnuts</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 banana, sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 kiwi, sliced (I used blueberries)</span><br />
<span style="font-family: Verdana, sans-serif;">1 grapefruit (what? I omitted)</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 c. plant based milk (SILK DHA Omega-3 is great)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Toss all the dry ingredients. Serve with fruit and plant based milk. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Substitute any fresh or frozen fruit. In a pinch you can add water instead of milk. (Rip Esselstyn says so.)</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-24297230072119516322012-08-04T20:31:00.001-07:002012-08-04T20:31:49.045-07:00<span style="font-family: Verdana, sans-serif;">A day's worth of plant based food:</span><div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Breakfast: Uncle Sam's Cereal with strawberries, blueberries, and bananas with DHA Omega 3 SILK.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Snack: Watermelon</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Lunch: Brown Rice with about 1 T. of peanut butter, a few drops of sesame oil, a bit of soy sauce, and some green onions topped with some salad (leaf lettuce, spinach, red cabbage) and a small amount of Paul Newman Olive Oil dressing. Very tasty!</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Snack: Peanut Butter Granola Bars</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Supper: Missy's Pesto made with Basil, Spinach, Pine Nuts and Olive oil served over "Rao's" (the kind Puddy recommends) homemade pasta. I sauteed a lb. of brussel sprouts in 2 T. olive oil and Missy made a honey, lime, sriracha sauce to top it with. Fresh cherries. This meal was a little rich but satisfying. </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-41330410705497798212012-08-04T19:32:00.001-07:002012-08-04T19:32:56.944-07:00<span style="font-family: Trebuchet MS, sans-serif;">Pab alerted us to a documentary called "Forks over Knives". It was very compelling since the information offered came after years of research by 2 reputable scientists. They are advocating a plant based/whole foods diet. <span style="background-color: white;">Dr. Caldwell Esselstyn explains that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. </span>
<span style="background-color: white;">Dr. Colin Campbell reveals how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. Some members of the family have agreed to try the diet for a month and we will compare notes. Here is the book version of the movie:</span></span><div>
<img alt="Item image" src="http://thumbs1.ebaystatic.com/d/l225/m/mUMwYwjdediAfEq3ePSf6jg.jpg" />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-37714983616332425482012-02-25T21:56:00.000-08:002012-02-25T21:56:16.660-08:00Picadillo - Mexican Hash<span style="font-family: 'Trebuchet MS', sans-serif;">Nat asked for this one. I've adapted this from the McNair's cookbook. When the kids were young, they all complained about the raisins. But Nat says they use them with ground beef in Argentina. I always served this with corn or flour tortillas. Nannie served her American style hash with grits. You'll have to let us know what the tradition is over there, Nat!</span><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">2 lb. ground meat (I always used 1/2 turkey & 80/20 ground chuck)</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">2 large onions, chopped</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">4 medium fresh tomatoes, chopped (2 c. canned can be substituted)</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1-2 potatoes, chopped (optional)</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">2-3 carrots, chopped (optional)</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">2-3 zucchini, chopped (optional)</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">3/4 c. raisins</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1 Tbs. vinegar</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp. oregano</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. sugar </span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. salt</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. cumin </span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp. pepper</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">2-3 cloves garlic, pressed or minced</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 c. cilantro, chopped</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">Sauté meat and onions in frying pan until meat is brown and onions are clear. Drain off fat. Mix in remaining ingredients, stir and simmer for about 45 minutes. Add the garlic and cilantro in the last 10 minutes. Use as a main dish with rice or as a filling for tacos. Serves 6-8.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-67084700689952334352012-02-25T09:48:00.007-08:002012-02-25T21:25:57.442-08:00Phil's Italian Tex Mex Beef Stew<div style="background-color: white; font-family: arial, sans-serif;">Phil concocted this recipe in Italy about a week ago . I'm listing the ingredients but there is a secret one that you'll have to find out about when you read his recipe. Any word on Neesha's twins, Phil?? </div><div style="background-color: white; font-family: arial, sans-serif;"><br />
</div><div style="background-color: white; font-family: arial, sans-serif;">3 small onions, chopped 5 small tomatoes, chopped</div><div style="background-color: white; font-family: arial, sans-serif;">several big mushrooms, chopped 5 small potatoes, chopped</div><div style="background-color: white; font-family: arial, sans-serif;">1 lb. or so beef stew meat 2 zucchini, sliced </div><div style="background-color: white; font-family: arial, sans-serif;">1 frozen pork sausage (optional) cumin (1 t. approx.) </div><div style="background-color: white; font-family: arial, sans-serif;">2 stalks celery, chopped salt (2 t. approx)</div><div style="background-color: white; font-family: arial, sans-serif;">5-6 carrots, roughly chopped garlic, minced, (3 cloves or so)</div><div style="background-color: white; font-family: arial, sans-serif;">1 bell pepper, chopped 1 leek, tough green part removed</div><div style="background-color: white; font-family: arial, sans-serif;">2 spicy peppers (serrano, jalapeno) (optional - add with peppers if using)</div><div style="background-color: white; font-family: arial, sans-serif;"><br />
</div><div style="background-color: white; font-family: arial, sans-serif;">First I chopped up three smallish onions, and several big mushrooms. Then I started sauteing them along with my beef stew meat. Then I added a frozen pork sausage (no need to do that -- it was just in the freezer left by a roommate who moved out, and I was just making freezer space. It was a delicious addition, but no need to gild the lily for future cases).</div><div style="background-color: white; font-family: arial, sans-serif;">Instead of chopping everything ahead of time like I usually do, which is a little too OCD, I finally just started doing what you always recommend and adding stuff as I chopped. So then I added two stalks of celery to the skillet, followed by 5-6 carrots, chopped roughly, then a bell pepper, then two spicy peppers, and something with an Italian name that I'm not sure about only because it was the first time i cooked with it, but I think it might have been leeks. Unmistakably in the onion family but long , big, and cylindrical.</div><div style="background-color: white; font-family: arial, sans-serif;"><br />
</div><div style="background-color: white; font-family: arial, sans-serif;">Then I chopped up about 5-6 smallish tomatoes, 5-6 smallish potatoes, and 2 zucchinis. I didn't add them at that point because I knew they give off a lot of water so it would be time to transfer it all to a stew pot at that point. So I transfered it all to a stew pot. </div><div style="background-color: white; font-family: arial, sans-serif;"><br />
</div><div style="background-color: white; font-family: arial, sans-serif;">Then came the special part. Sadly, this is the last time I can make this stew while in Italy, but you can make it. I then added one small box (9.5 oz) of Dona Maria mole. It's really good and I tasted it beforehand to make sure it didn't taste salty or artificial or something that would mess with the taste of my otherwise fresh stew, and don't worry it's fine. I added the small box along with some dried red peppers from Mission, Texas. Our friend Neesha (who writes comments on your food blog, and who is expecting twins any day now) sent Drew and I a care package this past fall with fun Mexican food we couldn't get here, and the mole mix was the oddball thing I never used till last night. But I'm sure you can find it in the San Benito HEB. I also added some cumin, of course I salted the whole time, and then I put the lid on and simmered for an hour. Oh, I added garlic toward the end.</div><div style="background-color: white; font-family: arial, sans-serif;"><br />
</div><div style="background-color: white; font-family: arial, sans-serif;">It was delicious. The vegetables cost me 7 Euro and the stew meat was 4 Euro, so about $14 in total, guesstimating the conversion to dollars. But it should last me about 5-6 good meals.<span style="font-size: x-small;"> </span></div><br class="Apple-interchange-newline" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-1701343486513143582012-02-19T05:57:00.002-08:002012-02-25T10:57:40.612-08:00cách kho thịtrửa thịt sạch xắc ra thành cụt vuông ; bầm tỏi + ớt+ nước mắm + đường + bột ngọt , trộn với thịt để khoảng 20 phút bắt nồi lên bếp bỏ vô ít đường saò cho vàng rồi, đổ thịt vô nấu sôi đê lửa nhỏ đền khi thịt mềm<br />
<br />
<br />
we made this last week. the recipe was handwritten and given to us by aunt number 5. it means:<br />
<br />
wash the meat well and cut into cubes; add garlic, chili, fish sauce, sugar, msg, let marinade for 20 minutes. put a pot on the fire and add a little sugar until it gets dark, then put in the meat, cook on a low fire until it's tender.<br />
<br />
=============<br />
Supplementary notes<br />
=============<br />
The recipe is very traditional because it is so vague about the ingredients. Here is the extra information you need to actually prepare this.<br />
1. "a little sugar" means enough sugar to melt and make about a quarter cup of caramel<br />
2. the meat to use is pork belly. i used about a two pound portion of a pork belly with ribs attached. add just enough water to cover and simmer it with the top off.<br />
3. after bringing the meat to a boil you will spend a good hour skimming off the foam that rises to the top. this is important to do so that you have a clear sauce at the end.<br />
3a. After skimming you will want to adjust the seasoning by adding fish sauce (for saltiness) and granular sugar. The broth should be very sweet and salty. You are not supposed to drink the broth, just add a spoon or so on top of your rice, so you should not be too concerned. Also the broth needs to be strong in order for the dish to keep preserved.<br />
4. once you have been skimming for a while, add in about a dozen boiled eggs. the eggs are supposed to absorb the sweet and salty sauce. duck or quail eggs are most traditional, but chicken eggs will also work.<br />
5. in most recipes like this they use fried garlic rather than fresh garlic. to make fried garlic just mince a good amount of garlic and fry it in oil until golden, then let it cool and harden.<br />
6. msg ("sweet powder") is of course optional. i put about a teaspoon. if you are skeptical, here is a simple experiment:<br />
<i>Rinse well a handful of spinach leaves. Heat a bit of peanut oil in a skillet, add some minced garlic to brown, then add the spinach, sprinkle about a teaspoon of sugar and a teaspoon of soy sauce. Cook a minute or two until wilted. Now do the same with another handful of spinach leaves, but add a quarter teaspoon of msg with the sugar. Can you taste the difference?</i><br />
7. You should not eat this dish alone, but serve it on the side with a vegetable main course. The dish reaches its peak flavor after 10--20 days sitting in the refrigerator or sitting out at room temperature. If you set it out at room temperature, then bring the whole pot to a boil twice a day. If you store it in the refrigerator, then when you take it out, heat the whole pot up, serve out however much you will eat, then let it cool and store back in the refrigerator. If you just serve it as a side dish and only have a couple of bites with every other supper, then you will notice it improving over time. The eggs especially are transformed after sitting in the broth for two weeks. In Vietnam some families will eat one pot, reheated every day, for a full month.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-vj0HUwSJWKzc785mQWhdf-4qhyEKIn6DUsujfytj-EG5UAMmLVpsakoqqYik0J0cddoD0K_TkEBysrVcEJLxO3GsuNJX_f3MOffnUagR7-i2UYTZgQY0wvuInwgVSUS_03Lm8rxPd1c/s1600/SAM_0191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-vj0HUwSJWKzc785mQWhdf-4qhyEKIn6DUsujfytj-EG5UAMmLVpsakoqqYik0J0cddoD0K_TkEBysrVcEJLxO3GsuNJX_f3MOffnUagR7-i2UYTZgQY0wvuInwgVSUS_03Lm8rxPd1c/s320/SAM_0191.JPG" width="320" /></a></div>Jessehttp://www.blogger.com/profile/16094145068856757381noreply@blogger.com2tag:blogger.com,1999:blog-8904892701069798824.post-46766590617176051202011-11-20T16:41:00.000-08:002012-02-16T20:28:07.464-08:00Moosewood Spaghetti<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This has been the kids' favorite spaghetti sauce for years. I think Phil gave it the name "Moosewood Spaghetti". It is actually called "Italian Tomato Sauce" and comes from Molly Katzen's "Moosewood Cookbook". She also has a Marinara variation and I have made up a Tofu and meat variation, all included below.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The recipe serves 6-8. I always double it with the intention of freezing half but I have yet to be able to do that. Phil, you'll have to let us know if the Italians have a better recipe than this one!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 Tbs. olive oil 1 1-lb.,13 oz. can tomatoes</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups chopped onion 1 6 oz. can tomato paste</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium sized bell pepper, diced 1 Tbs. honey</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tsp. basil lots of black pepper</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. oregano 6 cloves garlic, minced </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. thyme 1/2 cup freshly minced </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 tsp. salt parsley</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*1 lb Tofu, dried (see below - this takes extra time but provides a "meatier texture") and cubed </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">** 1 lb. ground turkey or half turkey/half beef if you want a meat sauce (see notes below)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">1) Heat the olive oil in a Dutch oven or kettle. Add onion, bell pepper, herbs, and salt, and sauté over medium heat until the onion is very soft. (8 to 10 minutes.) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Add the dry, cubed tofu and cook until it is sticking a bit on the bottom. If possible, try to lightly brown it, stirring from time to time. If you're not using tofu, skip to step 3. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Add tomatoes, tomato paste, honey, and black pepper. (I like to blend the tomatoes into a liquid in the blender. If you like chunky spaghetti sauce, break up the tomatoes into bite sized pieces.) Bring to a boil, then lower heat and simmer, partially covered, for 30 - 45 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Add garlic, and cook about 10 minutes more. At this point, the sauce can sit for up to several hours, or be refrigerated for up to a week. Heat gently before serving, and add parsley at the last minute.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This sauce will coat at least 1 lb. spaghetti noodles.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">* To dry the tofu: Drain it. Turn it on its side and cut 4 equal slabs on each block, making 8 slabs total. Set it on newspaper topped with paper towel for the initial drain. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Get out the rest of your ingredients. Now take the partially drained tofu slabs and put them on fresh paper towel (and more newspaper if the first is already wet) and lay a clean towel on top. Put a large heavy cutting board on top of the towel and tofu slabs and canned goods equal to at least 8 lbs. Let it sit to dry. Drier tofu makes for a "meatier" texture. For best results, try to do this an hour before adding it to the sautéed vegetables. After it is dry, cube it.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">** If you want a meat sauce, use only 1 Tbs. oil and cook the meat until it is nice and brown. Do this FIRST and then proceed to Step 1, adding no extra oil to sauté the vegetables. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">MARINARA VARIATION:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 medium stalks celery, minced</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 lb. mushrooms, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1-2 medium (6 inch) zucchini, diced</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2-3 medium sized ripe tomatoes, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">a handful of fresh basil leaves, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add with Step 1. Sauté until all vegetables are very tender.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-18673552149424158312011-10-28T20:42:00.000-07:002011-10-28T20:46:17.735-07:00Bubble-Up Pizza<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Shame on me for posting this recipe but Duylinh told me to. I'll confess up front about the shameful part: A big can of low fat GRANDS biscuits. The good outweighs the bad, though: It is vegetarian and you can get lots of healthy greens packed in - even the bitter ones will taste good with this recipe. I've adapted it from the post on the "cdkitchen.com" site - I read that the original recipe comes from a Nun in Minnesota. Also it is very versatile and EASY. Plus you can make a new creation each time. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Largest size Reduced Fat GRANDS biscuits</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 1/4 cups spaghetti sauce (Bertolli's Arrabbiata Red Pepper is very good)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups grated cheese (a mix is really nice: mozzarella, swiss, sharp cheddar)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 garlic cloves, minced or pressed</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 c. parmesan cheese</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">TOPPINGS: </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 large or 1 small onion, sliced thin</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 8 oz. container mushrooms, sliced thin OR</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small eggplant, sliced thin</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 bag spinach or 1-2 cups other green (kale works well)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">peppers, 1/2 red or green bell pepper, sliced thin</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 serrano pepper, sliced thin</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">a handful of fresh, chopped basil leaves (optional but great addition)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Substitutions:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small zucchini, sliced thin</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 green onions, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">artichoke hearts, sliced</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pineapple bits, not too many!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">anything else you can get away with (I've even used grated cabbage!)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions: </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350°. Grease the bottom of a 9"X13" pan with olive oil. (just a few drops) Mix the garlic into the spaghetti sauce. Put 1 cup of the sauce in the pan. Cut the biscuits using kitchen shears into the sauce, into 6 or 9 pieces each. Stir in one cup of the cheese. Add the toppings of your choice and mix to combine. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread out in pan and pour the remaining 1 1/4 cups sauce and 1 cup cheese over all. Sprinkle with parmesan cheese.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake for 35 minutes. Let rest for 10 minutes before serving. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you come up with a better way to assemble this, let me know.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bon Appétit!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-2953772553976263752011-09-22T16:56:00.000-07:002011-09-23T07:44:10.915-07:00gung bao chickenI've been making this recipe for years. It's very good, I promise! I usually triple the recipe so that we can eat it for left overs and then all I would need to make would be a vegetable dish to accompany the left overs. We usually have all the sauces needed at the house for this, so we only have to buy the chicken, which makes it a very economical dish for us.<br />
Tip: If you can't find the Sichuan peppercorns (since they might be hard to come by), you can omit it. We had to order them online. I find that the dish, however, is not all that different without the Sichuan peppercorns. Also, while the recipe calls for boned chicken, we prefer to leave the bones in the chicken. I think it adds more flavor, but it really just comes down to personal preference.<br />
<br />
adapted from the Periplus Mini Cookbooks series, Spicy Sichuan Cooking<br />
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Ingredients:<br />
1lb boned fresh chicken meat, cut in 3/4 inch chunks<br />
2 tablespoons vegetable oil<br />
10 dried red chillies, cut in thirds<br />
10 Sichuan peppercorns<br />
3 cloves garlic, roughly chopped<br />
6 slices of ginger<br />
3 spring onions (scallions) cut in 1 1/2 inch lengths<br />
<br />
Marinade:<br />
1 tablespoon cooking wine<br />
1 teaspoon soy sauce<br />
1 teaspoon sesame oil<br />
1/2 teaspoon sugar<br />
1/2 teaspoon cornflour dissolved in 1 teaspoon water<br />
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Sauce:<br />
3 tablespoons Sweet Thick Soy Sauce ( I highly recommend the brand<span class="Apple-style-span"> <span class="Apple-style-span" style="background-color: yellow; color: #38761d;"><a href="http://upload.wikimedia.org/wikipedia/en/3/38/Kecap_Manis_ABC_Indonesian_Soysauce_sweet.jpg">ABC Kecap Manis</a>.</span> </span>Found at most Asian grocery.)<br />
1 teaspoon vinegar<br />
1 tablespoon cooking wine<br />
1 teaspoon sesame oil<br />
1 teaspoon salt<br />
1 teaspoon cornflour dissolved in 1/4 cup of water<br />
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1. Place the chicken chunks in the bowl and pour the marinade ingredients over. Mix well with fingers and leave aside to marinate for 15-20 minutes.<br />
2. Combine sauce ingredients and set aside.<br />
3. Heat oil in a wok (or pot) until hot, then add the cut dried chilies and allow them to scorch for 30 to 60 seconds. Add the Sichuan peppercorns, garlic and ginger, and stir-fry 30 seconds more.<br />
4. Add the marinated chicken and stir-fry quickly, turning frequently, until chicken changes color and gets firm, about 3-4 minutes. Then add the sauce, stir to blend all ingredients, cover with lid, lower heat to medium, and braise for 5 minutes. Remove lid, add spring onions, stir to mix with the chicken for 30 seconds, then remove to a serving dish.<br />
<br />
If you leave the bones in the chicken, I find that you have to braise it a little longer than 5 minutes.<br />
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Serves 4Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8904892701069798824.post-76706656977846025912011-09-22T16:33:00.000-07:002011-09-23T07:47:44.284-07:00cabbage sautéed with dried shrimpyou can get the small dried shrimp for this dish at the asian and mexican market. however, i think the dried shrimp at the asian market is higher quality so that might be reflected in the price. <br />
<div><br />
</div><div>from Periplus Mini Cookbook series, Spicy Sichuan Cooking<br />
<div><br />
</div><div>Ingredients:</div><div>1/4 cup small dried shrimp </div><div>2 tablespoons rice wine</div><div>1 medium or large head of Chinese Napa cabbage ( about 1 1/2 lbs)</div><div>2 tablespoons oil</div><div>2 slices ginger, cut in thin slivers</div><div>2 spring onions (scallions), halved lengthways, then cut in three</div><div><br />
</div><div>Sauce:</div><div>2 teaspoons sesame oil</div><div>1/2 teaspoon ground black pepper</div><div>1 teaspoon vinegar</div><div>1 teaspoon sugar</div><div>1 teaspoon salt</div><div><br />
</div><div><br />
</div><div>1. Place dried shrimp in a small bowl, cover with the rice wine and leave to soak for 10-15 minutes, drain and set aside. </div><div>2. Wash and drain the cabbage, cut each leaf in half lengthways, then cut each half into pieces about 2 inches long. </div><div>3. Combine the sauce ingredients and set aside. </div><div>4. Heat oil in the wok (if you have one) or heavy set pot until hot, then add the ginger, spring onions and shrimp, and stir-fry until their aromas are released, about 2 minutes. </div><div>5. Add the cut cabbage and continue to toss until coated with oil. Then add the sauce , stir to mix well, cover with lid, lower heat to medium, and simmer until the cabbage is soft and tender, about 12 to 15 minutes. Check occasionally to see if it is done, and that it does not get scorched. Remove to dish and serve. </div><div><br />
</div><div>Serves 4</div></div>Unknownnoreply@blogger.com0