an exceptional recipe from my dad:
3 lbs boneless short rib meat-sometimes I use 5 or 6 lbs of short ribs with bones instead.
1/4 cup olive oil
black pepper, seasoning salt, salt
fire roasted tomatos, diced fresh tomatoes, tomato boullion or tomato paste--generous quantities
1 cup dry red wine.
3 crushed garlic cloves ( or 6)
a finely chopped oinion
1 can beef stock
Salt and pepper the meat, then brown short ribs in a hot skillet, then transfer to braising pan over med heat, add tomatoes, beef stock and red wine, cook 4 hours, then add onion and garlic and cook for another 1/2 hour. can be accompanies wioth snow peas, and polento wi parmesan.
((brown the onions... then add the garlic... before adding them to the final))
Monday, December 6, 2010
pecan pie
this is the best:
Pecan Pie Recipe
Ingredients
• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Pecan Pie Recipe
Ingredients
• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Thursday, August 26, 2010
ancient grain salads!
Kamut Salad
.
Cook in chicken broth:
1 1/2 Cups Kamut or Wheat Berries
Drain and cool completely.
.
In large mixing bowl combine kamut along with:
1 Cup assorted Toasted Nuts & Seeds I used a quarter cup of each: Flax Seeds, Almond Slices, Sunflower Seeds and Walnuts
1 Cup assorted Dried Fruits cut small – I used a quarter cup of each: Currants, Craisins, Dates and Figs
1/2 Cup Chopped Parsley
1/2 Cup Thin Sliced Green Onions
1-2 Tbsp Minced Garlic
1 Tbsp Oregano
.
Dressing:
In separate mixing owl or in a small cuisinart combine
2 Tbsp Balsamic Vinegar
2 Tbsp Soy Sauce
2 Tbsp Worcestershire
1 Tbsp Honey
2 tsp Dijon Mustard
Fresh Ground Black Pepper
Start whisking or turn on blender and slowly pour in
3 Tbsp Olive Oil
.
Once combined, add dressing to salad – stir it up and let it sit in the fridge over-night for optimal flavor.
The first go around with kamut I boiled it like barley for well over an hour which seemed like a long time, but our jaws were so tired from chewing and chewing and chewing. The next time around I found the key: cook on low for 2 hours, be sure to set the timer so you don’t forget about it. It still was chewy, but much nicer. The chewiness is the part I really like about this salad. Plan ahead because this salad really needs an over-night in the fridge for the flavors to shine!
http://foododelmundo.com/2010/05/25/kamut-salad/
----------------------------------
another option:
ngredients
1/4 c. Bulgur
1/4 c. Millet
1/4 c. Quinoa, rinsed
1/4 c. Dried cranberries, or blueberries, or raisins
1/2 c. Parsley, chopped
1/4 c. Celery, chopped
1/4 c. Sweet red pepper, chopped
1/4 c. Apple, peeled and chopped
VINAIGRETTE: 2 Tbs. Lemon juice
2 Tbs. Garlic Clive, minced
1 Tsp. Dijon mustard
1/4 Tsp. Salt
Pepper
Directions
In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork. Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed. In separate saucepan, bring 1/2 cup water to boil; add cranberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water.
Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to bulgur. Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad. Source: Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada [-PAM-].
http://www.fastrecipes.com/recipe/healthy-and-tasty-ancient-grain-salad-2009051729551/
Monday, March 22, 2010
Recipes for Health - Garlic Soup for One - NYTimes.com
Recipes for Health - Garlic Soup for One - NYTimes.com
2 cups water
1 plump garlic clove, minced, put through a press or pureed (more to taste)
Pinch of thyme
Salt to taste
1 teaspoon extra virgin olive oil
3 tablespoons soup pasta or a small handful of fusilli
1/4 to 1/2 cup green vegetable, such as fresh or frozen peas, broccoli florets (broken into small pieces), diced or sliced zucchini or chopped greens (spinach, kale, chard)
1 egg
Freshly ground pepper
2 to 3 teaspoons chopped flat-leaf parsley (optional)
1 tablespoon freshly grated Parmesan
1. Bring the water to a simmer over medium-high heat in a small saucepan. Add the garlic, thyme and salt to taste (about 1/2 teaspoon). Cover and simmer for 15 minutes until the broth is fragrant.
2. Add the green vegetables (except if using spinach, which should be simmered for no more than a minute) and the pasta, and simmer uncovered for another five to eight minutes until the vegetables are tender and the pasta cooked al dente. Taste and adjust salt.
3. Beat the egg in a bowl, and add a little freshly ground pepper to it. Remove a small ladleful of the soup, and whisk it into the egg to temper it. Turn the heat off under the soup, and stir in the egg mixture. The egg should cloud the soup but shouldn’t scramble. Stir in the parsley if using. Ladle into a bowl, top with a little Parmesan, and serve.
Variation: This is also great when ladled over a slice of toast that’s been rubbed with garlic.
Yield: One serving.
Advance preparation: This is a last-minute dish.
2 cups water
1 plump garlic clove, minced, put through a press or pureed (more to taste)
Pinch of thyme
Salt to taste
1 teaspoon extra virgin olive oil
3 tablespoons soup pasta or a small handful of fusilli
1/4 to 1/2 cup green vegetable, such as fresh or frozen peas, broccoli florets (broken into small pieces), diced or sliced zucchini or chopped greens (spinach, kale, chard)
1 egg
Freshly ground pepper
2 to 3 teaspoons chopped flat-leaf parsley (optional)
1 tablespoon freshly grated Parmesan
1. Bring the water to a simmer over medium-high heat in a small saucepan. Add the garlic, thyme and salt to taste (about 1/2 teaspoon). Cover and simmer for 15 minutes until the broth is fragrant.
2. Add the green vegetables (except if using spinach, which should be simmered for no more than a minute) and the pasta, and simmer uncovered for another five to eight minutes until the vegetables are tender and the pasta cooked al dente. Taste and adjust salt.
3. Beat the egg in a bowl, and add a little freshly ground pepper to it. Remove a small ladleful of the soup, and whisk it into the egg to temper it. Turn the heat off under the soup, and stir in the egg mixture. The egg should cloud the soup but shouldn’t scramble. Stir in the parsley if using. Ladle into a bowl, top with a little Parmesan, and serve.
Variation: This is also great when ladled over a slice of toast that’s been rubbed with garlic.
Yield: One serving.
Advance preparation: This is a last-minute dish.
Tuesday, March 9, 2010
Do You Want a Frittata? - Well Blog - NYTimes.com
Do You Want a Frittata? - Well Blog - NYTimes.com
Eggs are great for breakfast, but they can be even better for a quick and easy dinner. In this week’s Recipes for Health, Martha Rose Shulman extols the virtues of the oven-baked frittata.
Baked frittatas are easy to make and hold well in the refrigerator, and they’re equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch.
Here are five new recipes for whisking up a healthful frittata.
Baked Tunisian Carrot, Potato and Tuna Frittata: Many Tunisian cooks add tuna to their omelets, but it’s important to make sure the tuna is packed in oil.
Greek Baked Squash Omelet: Yogurt lends this omelet a light, fluffy texture, not to mention calcium and protein.
Baked Frittata With Green Peppers and Yogurt: This beautiful bright yellow omelet will puff in the oven and then settle as it cools.
Baked Ricotta Frittata With Fresh Mint: This Italian frittata is delicate and easy to make.
Baked Tunisian Eggplant and Pepper Frittata: This Tunisian omelet can range from mildly spicy to very spicy, depending on your taste.
Eggs are great for breakfast, but they can be even better for a quick and easy dinner. In this week’s Recipes for Health, Martha Rose Shulman extols the virtues of the oven-baked frittata.
Baked frittatas are easy to make and hold well in the refrigerator, and they’re equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch.
Here are five new recipes for whisking up a healthful frittata.
Baked Tunisian Carrot, Potato and Tuna Frittata: Many Tunisian cooks add tuna to their omelets, but it’s important to make sure the tuna is packed in oil.
Greek Baked Squash Omelet: Yogurt lends this omelet a light, fluffy texture, not to mention calcium and protein.
Baked Frittata With Green Peppers and Yogurt: This beautiful bright yellow omelet will puff in the oven and then settle as it cools.
Baked Ricotta Frittata With Fresh Mint: This Italian frittata is delicate and easy to make.
Baked Tunisian Eggplant and Pepper Frittata: This Tunisian omelet can range from mildly spicy to very spicy, depending on your taste.
Sunday, January 17, 2010
Recipes for Health - White Bean Burgers - NYTimes.com
Recipes for Health - White Bean Burgers - NYTimes.com
These have a delicate texture and a wonderful savory taste. They’re a little tricky to turn, as they can fall apart. Don’t make them too thick and use an offset spatula, and it will be easier for you. They should be cooked on a flat griddle or pan; don’t try to grill them on a barbecue.
2 cans white beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
Salt to taste
2 to 3 large garlic cloves (to taste), green shoots removed, minced
2/3 cup finely grated carrot
3 tablespoons freshly squeezed lemon juice
¼ cup finely chopped parsley
2 teaspoons minced fresh sage or thyme
½ cup fresh bread crumbs
1 egg, beaten
Freshly ground pepper to taste
Whole grain hamburger buns and the condiments of your choice
1. Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
2. In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
3. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.
Yield: 6 patties.
Advance preparation: You can make the patties up to a day ahead; cover and refrigerate.
These have a delicate texture and a wonderful savory taste. They’re a little tricky to turn, as they can fall apart. Don’t make them too thick and use an offset spatula, and it will be easier for you. They should be cooked on a flat griddle or pan; don’t try to grill them on a barbecue.
2 cans white beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
Salt to taste
2 to 3 large garlic cloves (to taste), green shoots removed, minced
2/3 cup finely grated carrot
3 tablespoons freshly squeezed lemon juice
¼ cup finely chopped parsley
2 teaspoons minced fresh sage or thyme
½ cup fresh bread crumbs
1 egg, beaten
Freshly ground pepper to taste
Whole grain hamburger buns and the condiments of your choice
1. Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
2. In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
3. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.
Yield: 6 patties.
Advance preparation: You can make the patties up to a day ahead; cover and refrigerate.
Recipes for Health - Mushroom Burgers With Almonds and Spinach - NYTimes.com
Recipes for Health - Mushroom Burgers With Almonds and Spinach - NYTimes.com
¼ cup fine bulgur
½ cup roasted almonds
2 tablespoons extra virgin olive oil
1 pound fresh mushrooms, trimmed and quartered
2 large garlic cloves, green shoots removed, minced
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper to taste
2 tablespoons dry white wine (optional)
1 6-ounce bag baby spinach, rinsed, or a 12-ounce bunch of spinach, stemmed and washed
1 egg, beaten (optional)
Whole grain buns and condiments of your choice
1. Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water.
2. Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely.
3. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped.
4. Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours.
5. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don’t worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.
Yield: 4 to 6 patties, depending on the size.
Advance preparation: The mixture will keep for up to a day in the refrigerator.
¼ cup fine bulgur
½ cup roasted almonds
2 tablespoons extra virgin olive oil
1 pound fresh mushrooms, trimmed and quartered
2 large garlic cloves, green shoots removed, minced
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper to taste
2 tablespoons dry white wine (optional)
1 6-ounce bag baby spinach, rinsed, or a 12-ounce bunch of spinach, stemmed and washed
1 egg, beaten (optional)
Whole grain buns and condiments of your choice
1. Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water.
2. Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely.
3. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped.
4. Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours.
5. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don’t worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.
Yield: 4 to 6 patties, depending on the size.
Advance preparation: The mixture will keep for up to a day in the refrigerator.
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