As I'm sitting here at 5:21am, I can hear raindrops falling off the roof of my house. We've been blessed with another two days of rain and I'm quite sure it will continue through tomorrow. My friend Lisa read that it was going to be a very wet Fall. (note to self: get Riley Jane some rain boots!) In lieu of these developments, I thought I'd post this link from Foodtv. 50 Easy Soups It's a great article and the directions are in like 2-4 sentences! Those are my kind of directions! Keep it simple, right? I feel like fresh ingredients are important for our bodies this time of year! Let me know which are your favorites!
Thursday, September 17, 2009
Here's Sheila and Layla last winter.
Italian-Style Winter Sausage and White Bean Soup
1 lb. smoked sausage sliced in 1/2 inch cubes
1 medium onion chopped
2 garlic cloves pressed
1 can diced tomatoes
2 cans white kidney beans
1 box of chicken broth
1/4 c fresh chopped parsley
1/2 box spinach thawed
salt and pepper to taste, red pepper flakes are great!
Drizzle some olive oil in soup pot. Add sausage and onion. Sautee until sausage renders down and begins to caramelize. Careful not to burn the onions. Add garlic with a quick stir. Add tomatoes, broth, and beans. Bring to a boil and then reduce heat letting the soup simmer for about an hour. Add in the fresh parsley and spinach for the last 10 minutes. Serve this hearty soup topped with grated Parmesan cheese and warm crusty baguettes. A meal in itself!
Wednesday, September 16, 2009
- Billy loves to hunt.
- The meat is leaner than chicken or pork.
- Talk about FREE RANGE!
- No pecticides.
- No antibiotics.
- I've been to where they live and roam.
- It's fresh and processed by Billy :)
- It's tasty.
The key here is knowing how to prepare it. My friend Sheila just moved to the beautiful state of Alaska! Yes, she is quite adventurous. As is her husband and two kiddos. They're always catching these monster salmon in the river and so on. Well, today her husband Josh shot a 700 lb. Moose! WOW! She's gonna need a deep freeze. Here are some recipes, Sheila! If you want more just let me know. Here's a pic of Sheila and her family at the Iron Dog 2009 race!
The first one is basically a marinade that can be used for almost any piece of meat. And we grill most of the game we cook unless I chicken fry it (YUM). I used a whitetail deer ham for this recipe and it turned out great! I marinated it for 24 hours just because we got busy and didn't have time to cook the night I marinated it.
1 cup oil
2 tbsp cider vinegar
3 tbsp soy sauce
1/2 cup ketchup (I used honey bbq sauce since I was out of ketchup- yes, it happens)
1 bay leaf
2 tsp ground coriander
1/4 tsp ground pepper
1lb wild game cubed
8 cherry tomatoes
12 mushroom caps
1 green, red, or yellow bell pepper cut into pieces
1 red or yellow onion cut into 8 pieces
1. Mix the marinade ingredients together in a bowl. Put the meat and the marinade in a big ziploc and marinate in the refrigerator for a minimum of 3 hours, mixing occasionally.
2. Drain the cubes and thread them onto skewers. Do the same for the veggies. (I did them separate. You can also alternate them if you like.)
3. Grill the brochettes for 5-6 minutes on each side on the BBQ pit, basting with the marinade several times during cooking. Don't overcook it!
4. Serve immediately, accompanied by rice or steak fries.
This next one is DELISH and also for the grill! Not the healthiest entree I've ever served, but one of the tastiest. I don't have any measurements- I had to eyeball it. You really can't go wrong.
2-3 lbs. thick cut Bacon
1 large onion diced
1 container mushrooms diced
1/3 cup pickled jalepenos diced
1 small head of garlic minced
1 pkg shredded Colby Jack/Cheddar cheese
splash of red wine (and some to drink:)
a lot of Butter
salt and pepper
Butterfly the backstrap with a very sharp fillet knife cutting it down the middle vertically. Do not cut all the way through. You want to end up with a big flat piece of meat you can roll up. So, continue to make slits until it lays flat. Season with salt and pepper. I also pounded it a little with a tenderizing hammer to get it the same thickness throughout. If you do that make sure to put a piece of plastic wrap on top of the meat before you hammer or it will be all over your kitchen!
Alright, moving on to the next step...
Melt butter in a large sauce pan. Add chopped onions, garlic, jalepeno, and mushrooms and cook on medium heat until softened. Add a splash of red wine and season to taste with salt and pepper.
Next, lay bacon in horizontal strips next to one another on a cutting board. Then, lay the flattened backstrap on top of it. Spread the veggie mixture on top of the backstrap. Sprinkle a copious amount of shredded cheese on top of the veggies. Roll it up, wrapping the bacon around it and securing it with as many toothpicks as you need. More the better to keep all the yumminess from leaking out on the grill. Just like you would do a tenderloin.Place on the grill, turning until cooked throughout- it shouldn't take long since the backstrap really isn't very thick. On the side, I rolled large white potatoes (one per person) in oil and then sprinkled with sea salt. Bake for 45 mins. I served them totally loaded out with sour cream, butter, and cheese. Why not go all out?!?!
4 Boneless Skinless Chicken Breasts
3 tsp Onion Salt (or you can use chopped onion)
2-3 cloves garlic minced
2 Tbsp lime juice
1 Tbsp Molasses (don't be scared- it caramelizes)
2 Tbsp Worstershire sauce
1 1/2 tsp cumin
1 tsp dried oregano
1/2 tsp ground pepper
1/4 cup olive oil
Cooked pasta of your choice
*If you used chopped onion instead of onion salt, add some salt to the marinade. The marinade tastes different than the chicken will after cooking. Weird I know.
Preheat oven to 400. Spray a roasting pan with non-stick spray. Mix all ingredients except chicken in a bowl. Then, add chicken breasts and marinate as long as you want. I think I let it sit for... oh.. about... 10 seconds! I was in a rush but it was still good! Put chicken breasts in pan and pour remaining marinade on top. Bake for 30-35 min.
Place chicken breasts on top of cooked pasta and pour remaining sauce from pan over chicken and pasta! Wa-la! I served it with garlic french bread and steamed broccoli. Let me know if you try it and how it turned out! Yumo! Sorry for no pictures- we were too hungry!
Friday, June 26, 2009
I cooked fish of my own initiative!
I have had this tilapia recipe that I have been looking at for ages. I don't care for fish too much, but Josh and Bec love it, and this recipe has olives, so I went for it.
Tilapia-->Haddock with tomatoes and green olives
(I couldn't get tilapia here in Aberdeen)
-a couple pieces of your favorite kind of mild fish
-halved cherry tomatoes
-sliced green olives
-parsley (next time, I think I'd prefer basil)
Combine all ingredients (minus the fish). Arrange fish on a greased pan. Put toppings on. (Omit olives if your husband does not like them ;)) Bake at 350 for 20 minutes. (I baked it at the same time as the potatoes you'll see below)
Sauteed veggies- I had zucchini and broccoli in the fridge- olive oil and herbs...
Also twice-baked potatoes...cook your pot's in the microwave, scoop out the insides of each half, add butter, sour cream, cheese, bacon, and salt and pepper- mix it all up together and scoop back in the potatoes (we call these jacket potatoes here in Scotland :)). Bake at 350 for 20-30 minutes or until browned.
Wednesday, June 17, 2009
If you get tired of a green salad, here is a tasty and super-easy, but impressive, alternative.
1 ball of Mozzarella
1 tomato (or 2 smaller ones)
8 basil leaves
Slice the cheese and tomato. Alternate them. Chop the basil (take the leaves, line them up in a pile, roll them into a pipe-shape, and cut them that way for efficiency) and sprinkle on top. Drizzle olive oil and balsamic vinegar right before you serve (Andrea, I am thinking like 1-2 tablespoons of each one :)). The rest can be done in advance.
Thursday, June 11, 2009
Here are some recipes I posted a few months ago on my blog. Enjoy!!
Chicken Helen (There is a scene in Madeline that where Chicken Helen (very French pronunciation) is served- Josh and I decided this was my version.
6 or 8 carrots- sliced
10 red potatoes- quartered
2 onions (maybe less)- sliced
a few stalks of celery- sliced
1 or 2 lemons- quartered
Prepare the chicken- take out any gizzards or yucky stuff like that. Stuff the chicken with the lemons and celery. Make sure you stuff it tight so that the lemons squeeze. Not all will fit. Put carrots, pot's, and onions (and any left-over celery) and smear with olive oil. Arrange around chicken and squeeze any left-over lemons. Sprinkle rosemary on chicken and veggies. Cook 425 for 20 minutes. W/o taking chicken out of oven, turn down to 350 for another hour and 20 minutes. Altho it takes awhile to cook, very little prep time! Great to get going while kids are napping. Also good with buttered bread/rolls and sald or green beans.
4 chicken breasts, raw- sliced in strips
1 1/2 c raw basmati or white rice
3 c chicken broth
tomatoes- cut in big pieces
cucumber- sliced and then halved
red onion- sliced
Feta cheese- a package
Mediterranean herbs (at least oregano)
1 T balsamic vinegar
Greek style yogurt
Okay- heat skillet and drop in some oil. Coat chicken with oregano or whatever Greek or Med spices you have. Squeeze some lemon on it, too. Cook chicken in skillet til done. :) At same time, put rice in a pan by itself with a tablespoon of oil. Stir it up so each piece of rice is shiny. (makes good rice). Add broth (instead of water) and cook according to directions on pkg. On side, combine tomatoes, onion, cucumber, 1 T balsamic vinegar and 1 T olive olive oil. Toss to coat. Sprinkle Greek spices and Feta on top (can mix feta in). Add some lemon juice (maybe juice of one lemon0 to yogurt and sprinkle a few spices on top. Toasted pitas are delicious but mine had gone bad so we compensated with rice. The chicken can go on a pita or by itself. Either way, the yogurt is for the chicken. We also like Feta and the tomato salad on the pita with the chicken. It's up to you!
Pizza- you need (I am breaking this into steps, so keep reading for rest of ingredients):
1 t sugar
1 pkg active dry yeast
1 c warm water
3 c flour
1/4 t salt
Disolve sugar and yeast in warm water in a bowl- let sit for 10 min. Combine flour and salt. Add 1 c flour/salt to yeast mixture and stir w/ whisk. Stir in 1 3/4 c flour until a dough forms. Turn dough out onto a floured surface and knead for 5 minutes- you wnat smooth and elastic, slightly sticky (put flour on hands to prevent stickage). Add most of remaining flour as you need it and as it gets sticky. Put dough in alarge bowl and cover it with plastic wrap. Let it sit for 1 hour. Punch it down after an hour and let it sit for 5 more min.
4 links Italian sausage
1 onion, shopped
1 pkg sliced mushrooms
3 cloves garlic, minced
1/2 pkg pepperoni
1 T tom paste
1 t dried oregano
1/4 t fennel seeds (this adds spice)
a few chopped basil leaves- fresh if you have it, or 1 t dried
you cna make your own sauce, but it's easie to use jarred pizza sauce or spaghetti sauce and just jazz it up as I suggest :)
1 T cornmeal
1 pkg mozzarella
2 T shredded Parmesan
Okay- here's what I do- squeeze the sausages out of their casings and cook in a skillet with onion and garlic. When nearing being done, add mushrooms and all seasonings (oregano, fennel, and basil). then, add sauce.
Take a 9x 13 pan (the recipe says to use an iron skillet, but this is what you can do w/o one- I used an oval dish b/c it's hard to fine 1, much less 2 9x13 pans in the UK and I already used it for the cake! Anyway- take your dish and spread cornmeal on it after spraying with Pam or greasing it with oil. Once dough is done (after 1 hr, 5 min), spread it out on pan- it should stretch out to fill it. Sprinkle mozzarella, then do sauce, then do pepperoni, then do Parm. (That's what I hear is special about Chicago-styloe pizza- the sauce is on the top and the main cheese below it). Bake at 375 for 40 minutes. Great with Caesar salad and garlic bread if you like carbs!
Chicken Pot Pie and smashed potatoes
3 c flour
1 1/2 t salt
1 c crisco
8 T cold water
Mix flour and salt. Add crisvo- use pastry blender or fork to cut in the crisco and mix up. Add water 1 T at a time and toss it in as you go, 1 T at a time. Make into a ball. Divide into roughly 2/3 and 1/3. Roll out each part on a floured surface. use 2/3 for bottom and sides of a 9x13 greased pan. (1/3 will go on top after filling).
3-4 chicken breasts
3 1/2 c water
frozen mixed veggies
1 onion, chopped
4 T butter
1/2 c flour
Boil chicken in water. Meanwhile, saute onions in butter. When chicken is done, save broth and dice chicken. Add chicken, all of broth and flour to onion. Then, add veggies (maybe half the bag of frozen will be enough...). Use a whisk if lumpy. Add mixture to pan. Top with rest of crust. Cut slits. Cook 35o for 1 hr.
make your normal mashed pot's and add cheese, cooked bacon, and sour cream- then use a mixer to get it all smashed in there.
Wednesday, June 10, 2009
1 package onion oup mix
8 ounces mushrooms
1/2 teaspoon oregano
1 bay leaf