Wednesday, November 23, 2011
1 large can of salmon (about 2 cups)
2 Tablespoons minced onion
1 teaspoon dried dill
1 tablespoon dry parsley
3 dashes tobasco
1/2 teaspoon salt
1/4 teaspoon pepper
8 crackers - coarsely crumbled (I used about 1/2 cup of wheat germ instead)
juice and zest of 1 lemon
12 crackers crushed fine for coating the patties
(sometimes I also use wheat germ to coat the patties)
1. Remove bones and skin from salmon. flake
2. Add onion, dill, parsley, tobasco, salt, and pepper. Stir to combine.
3. Slightly beat 2 eggs, add to salmon mixture
4. Add wheat germ or 8 crackers to mixture, stir to combine
5. Add juice and zest of 1 lemon
6. Make patties 1/2 inch thick and 4" round. Dip both sides in fine crushed crackers, put on a cookie sheet covered with wax paper. Refrigerate for at least 1 hour.
7. Fry in butter and canola oil.
Saturday, November 19, 2011
2--6.2 oz long grain and wild rice mix
2--6oz jars marinated artichoke hearts - drain and save liquid
4 cups chopped cooked chicken or turkey
1 medium chopped red pepper
2 ribs chopped celery
5 scallions, chopped
1--2.2oz can ripe olives (drained)
1 cup mayonnaise
2 teaspoons curry powder
3/4 cup liquid from artichoke hearts
Cook Rice according to directions. Drain Artichokes and reserve 3/4 cup of the liquid
Mix first 7 ingredients in a bowl. Mix artichoke liquid with mayonnaise and curry powder. Add to chicken mixture.
Sunday, November 13, 2011
2 ounces butter
1 cup onions, thinly sliced
1 teaspoon white pepper
2 teaspoons kosher salt, divided
12 oz (80/20) ground beef
12 ounces ground pork
1 teaspoon black pepper
1/4 cup equal parts mayonnaise and mustard
1 teaspoon lemon juice
1 cup thinly shredded romaine hearts
12 slices cheese of choice (Gruyere, baby Swiss, or Gloucester)
12 petit buns, toasted
In a saute' pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 708 minutes.
Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2 oz) balls, then flatten the balls into patties about 2 1/2 inches round.
Preheat a grill and grill the burgers for 4-5 minutes on each side, or until the internal temperature reaches 160 degrees F.
Combine the mayonnaise/mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some carmelized onions, and cheese of choice. Add the top bun.
1 3/4 cup all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
2 large eggs, at room temperature
1 large egg white, at room temperature
1 1/2 cups milk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the waffle iron
1/4 cup sugar
1 cup mini-chocolate chips
Prehead a waffle iron to medium-high heat
Whisk the flour, baking powder, and salt in a large mixing bowl
In a medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.
Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 4-5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheaded 200 degree F. oven to keep warm. Repeat with the remaining batter.
If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve waffles with wyrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream
Thursday, November 10, 2011
1 ripe mango, diced
1 jalapeno pepper, seeded and minced
1/2 of a small red onion
juice and zest of 1 lime
2 tablespoons chopped cilantro
2 tablespoons extra virgin olive oil.
Mix all ingredients in a small bowl. Let rest for about 15 minutes to give the flavors time to combine.
To make the fish, use a non-stick skillet and use 2 tablespoons extra virgin olive oil and 2 tablespoons butter. While this is heating, take two talapia fillets and salt and peppered them on both sides. Then lightly floured both sides. Carefully, place the fillets in the hot oil/butter. Cook on both sides for about 3-4 minutes. Remove from pan to papper towels. Blot dry and plate the fish. Spoon the mango salsa over the top of the fish.
Sunday, November 6, 2011
I have had this soup book for several years, but this is the first time I tried this soup. We are into our soup of the week, and this recipe got a 10. We grade and date our soup at the top of the page so we will know if we want to try it again. This will definitely be a repeat. We both loved it. I doubled this recipe. From The Big Book of Soups and Stews by Maryana Vollstedt
1/2 pound kielbasa sausage, cut into 1/2-inch slices and then halved
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped red bell pepper
1/2 tablespoon olive oil, if needed
2 cup chicken stock or broth
3 medium red potatoes (about 1 pound), unpeeled, cubed
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups corn kernels, fresh or frozen (I just used a can of corn drained)
1 cup half-and-half
1/4 cup chopped parsley
In a large Dutch oven over medium heat, combine sausage, onion, garlic, and bell pepper. Saute' until vegetables are tender, 6-8 minutes. Add oil, if needed. Add stock, potatoes, salt, and white pepper. Bring to a boil. Reduce heat to medium-low and cook, covered, until potatoes are tender, about 20 minutes. Add corn, half-and-half, and parsley and simmer, uncovered, until flavors are blended, about 10 minutes longer.
Note: To add more body to the soup, mash a few potatoe pieces with the back of a spoon against the side of the pan. I didn't do this.
Saturday, November 5, 2011
1 slice firm type bread (+ just enough water to soak the bread)
3/4 pound ground chuck
1/4 pound ground pork
2 medium potatoes, cooked and mashed (I used one)
2 chopped anchovies
3 tablespoons flour (If you bake them in the 400 degree oven, you don't need this)
salt and pepper
Ingredients for Sauce:
3 tablespoons butter
2 tablespoons flour
1 cup water ( I ended up using about 2 cups of water because it got really thick fast) use your judgment.
1 beef bouillon cube
1 tablespoon capers and 1 tablespoon caper liquid
juice of 1 lemon (I also used the lemon zest)
Moisten bread and squeeze dry. Mix thoroughly with meat, potatoes, anchovies, egg, 3 tablespoons flour, salt and pepper. Shape in balls about the size of a walnut. Dredge in flour. Drop in simmering salted water. Cover and simmer 15 minutes. Remove meat balls from water.
For sauce, melt butter, add flour; add water and bouillon cube. Cook, stirring until thickened. Add capers, lemon juice and zest, and pepper to taste. Add meat balls simmer for a few minutes. Serve over egg noodles or with parsley, boiled potatoes. I should have chopped a little parsley to go over the dish, it would have made the presentation much better. I used bowtie pasta, because that is what I had.
Wednesday, November 2, 2011
1 tablespoon whole coriander seeds
1 tablespoon whole white peppercorns I couldn't find white so I used the black instead
2 tablespoons sea salt
1 tablespoon ground ancho chile pepper I had two dried ancho chiles so I ground them in my spice grinder and used 1 tablespoon of that.
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
one 4-pound Boston butt pork roast
1 cup beef stock
1 onion, thinly sliced
6-8 hamburger buns I used the sliders
pickle spear, optional
Preheat oven to 300 degrees F.
In a small skillet, combine the coriander seeds and peppercorns. Cook over medium heat, stirring frequently, until fragrant and toasted, about 4 minutes. Remove from the heat and let cool. In a coffee grinder, process the spices until finely ground.
In a small bowl, combine the peppercorn mixture, salt, ancho chile pepper, cinnamon and cocoa. Rub the spice mixture evenly over the pork roast.
In a Dutch oven, combine the beef stock and onions. Add the roast to the Dutch oven. Cover and bake until very tender, about 3 hours.
Using two forks, shred the roast. Serve on buns with pickle spears if desired
After 3 hours I didn't feel like it was tender enough to shred, so we had slices of the roast with some vegetables for dinner. Then I put it in the crock pot and cooked it on low for about 4 hours. It was perfect. So today we had it shredded on sliders for lunch. I just warmed it in a saucepan.
Broccoli and Red Cabbage Slaw Ingredients
Two 12-ounce packages broccoli slaw mix
2 cups dried cranberries
1 cup roasted and salted sunflower seeds
1 head cabbage, thinly sliced
1/3 cup red wine vinegar
2 tablespoons firmly packed brown sugar
1/2 teaspoon salt
In a large bowl, combine the broccoli slaw mix, dried cranberries, sunflower seeds and cabbage.
In a small bowl, whisk together the vinegar, oil, brown sugar, and salt. Add to the broccoli slaw mixture, tossing gently to coat. Cover and refrigerate up to 2 hours before serving.
I took the lazy and fast way. I just opened the broccoli slaw mixture and poured enough in the bowl for 3 sliders. Then I added a mixture of mayonnaise, lemon juice, salt and pepper. Though it was delicious.
This green rice is one that my mom always made and I could eat the whole recipe by myself. It goes great with almost anything. I probably already have this on my blog, but it never hurts to repeat. The corn pudding is a recipe I got from Barefoot Contessa. It is my favorite corn pudding recipe. I love the basil in it and you can get basil year-round. I grow it in my backyard, but that time is almost gone.
1 cup green onions, chopped
2/3 cup green bell pepper
2 tablespoons veg. or canola oil
1 1/2 cups uncooked rice
1/3 cup parsley, chopped
3 cups chicken broth
1 teaspoon pepper
1 1/2 teaspoons salt
1 small jar pimiento
Method for Green Rice
Add the 2 tablespoons of oil in a skillet. Heat to medium. Add onions, bell peppers, parsley and cook until soft. Add remaining ingredients in a 12" X 13" baking dish and bake at 350 degrees F. for 45 minutes. Remove from oven and add chopped pimients. Toss with a fork to combine.
Ingredients for Corn Pudding:
1 stick butter
5 cups corn kernels cut off cob (6-8 ears)This time I used frozen corn and I couldn't tell the difference
1 cup chopped onion
4 extra large eggs
1 cup milk
1 cup 1/2 and 1/2
1 tablespoon sugar
1 tablespoon kosher salt
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons basil - chopped
3/4 teaspoon black pepper
34 cup grated cheddar cheese + extra for the top
Method for Corn Pudding:
Preheat oven to 375 degrees F. Grease inside of baking dish. (I use cooking spray)
Melt the butter in a large saute' pan and cook the corn and onion over medium/high heat 4 minutes. Cool slightly. Whisk together eggs, milk, 1/2 and 1/2 in large bowl. Add cornmeal and ricotta cheese. Whisk well. Add basil, sugar, salt, and pepper. Add the corn mixture and grated cheese. Pour in a baking dish and sprinkle with more cheese. Bake 40-45 minutes. Cook in pan filled 1/2-way with water. This time when I cooked it, it seemed to take much longer ( about 1 1/2 hours) Maybe it was because I cooked the green rice at the same time. Of course the green rice was finished long before the corn.