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Chicken is Good Food
My next-door
neighbor, Chance, frying up some rubbery vittles
(Borrowed from www.muppetworld.com![[EXTERNAL]](images/leave-site.gif) )
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INGREDIENTS
500g imported chicken feet, corianders, ginkgo nuts,
cinnamon, anise, prickly ash, pepper, ginger, salt, sugar, gourmet
powder, sorghum wine
RECIPE
- Scald the chicken feet in boiling water, then braise them in
another pot for 5-6 minutes, soak them in cold water to cool down.
- Braise the corianders, ginkgo nuts, cinnamon, anise, prickly ash,
pepper to boiling, then boil them in another pot for 6-7 minutes,
take out the spices and put in salt, sugar, gourmet powder, sorghum
wine, when the soup is cool, put in the chicken feet. Take them out
after a 48-hour submersion, place them in a dish
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(Borrowed from Shanghai on the Internet)
Funny Food Links
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Foolproof Piecrust
My Mom has been using this recipe for years. (Don't let the
vinegar turn you off... you don't taste it.) You can beat this dough
for hours, and it will never be tough! It's also easy to handle!
4 c Flour (not self-rising)
1 T Sugar
2 t Salt
1 3/4 c Shortening (Un-chilled)
1/2 c Water
1 T Vinegar (white or cider)
1 Egg |
In large bowl, stir together with fork flour, sugar, and salt; cut in
shortening with fork until crumbly. In small bowl, beat together water, vinegar and egg; add to flour mixture and stir until all
ingredients are moistened.
Divide dough in 4 portions and, with hands, shape each in flat round patty ready for rolling; wrap each patty in plastic or waxed paper
and chill at least 1/2 hour.
When you are ready to use piecrust, lightly
flour both sides of the patty and roll out on lightly floured board or pastry cloth. (If possible, cover rolling pin with stockinette and rub in
a little flour.)
Keeping pastry round, roll from center to 1/3-inch thickness and 2 inches larger than inverted
piepan; fold in halves. |
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Chocolate
Chip Cookies
2 1/4 Cup
all-purpose unbleached flour
1/4 Cup Oat
flour
1 tsp.
baking soda
1/2 tsp.
baking powder
1 tsp. salt
1 cup (2
sticks) cold margarine (don't use butter... they'll flop)
3/4 cup
granulated white sugar
3/4 cup dark
brown sugar
2 tsp.
vanilla extract
2 eggs
2 cups
Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup
chopped nuts (pecans or macadamia nuts) |
Preheat Oven
to 375 degrees F
Combine
flour, oat flour, baking soda, baking powder, and salt in small bowl. Beat
butter, granulated sugar, brown sugar and vanilla extract in large mixer
bowl until creamy. Add eggs one at a time, beating well after each
addition. Gradually beat in flour mixture.. Stir in morsels and nuts. Drop
by rounded tablespoons onto ungreased baking sheets.
Bake for 9
to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes.
Remove to wire tracks to cool completely. Makes about 5 dozen cookies.
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Honey Cut-out Cookies
My Mom got this recipe out of a magazine a very very long time
ago. We've never used another cut-out cookie recipe. The
cookies are not too sweet, and they stay soft, yet firm enough to keep
their shape and not break easily.
3/4 c Honey
4 T Butter
2 ea Eggs
3/4 c Sugar
1 T Grated Lemon Rind
4 1/2 c Flour
1 t Cinnamon
1/2 T Nutmeg
1 t baking soda |
Heat honey and butter until boiling. Cool.
Sift dry ingredients onto wax paper.
Beat eggs until fluffy. Gradually add sugar and beat until light and fluffy. Slowly stir in honey mixture. Add peel. Gradually add flour to
make a stiff dough. Refridgerate overnight.
Pinch off a handful dough, roll out on a floured surface until 1/4" thick.
Use cookie cutters to cut out shapes and place on cookie sheet sprayed
lightly with non-stick spray.
Bake at 350 degrees for 10 minutes. (Bottoms should be light brown.) Let cool for 5 minutes on the cookie sheet, then cool on wire rack.
Glaze with Decorator Cookie Glaze. Let dry completely. Decorate with Decorator Cookie Frosting. |
Decorator Cookie Glaze
2 c Powdered Sugar
4 T Milk
1 t Shortening, room temperature |
Combine sugar and milk in a bowl until smooth. Stir in shortening until completely blended. Add vanilla. Keep covered with a damp cloth. |
Decorator's Frosting
1 ea Egg White
1/4 t Cream of Tartar
1 1/2 c Powdered Sugar
1/2 t Vanilla |
Beat egg white and cream of tartar until foamy. Gradually beat in sugar
and vanilla until stiff.
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White Layer Cake (Barbara's)
2 c Flour
2 t Baking powder
1/2 t Salt
2/3 c Shortening
1 c Sugar
3 Egg whites
1 t Vanilla
3/4 c Milk |
Sift together flour, baking powder and salt. In a mixer bowl, cream
shortening and sugar. Add unbeaten egg whites and beat well. Add flour
mixture and milk alternately and beat well. Pour into 2 greased & floured
8" cake pans. Bake 25-30 minutes at 350 degrees |
Pineapple Cream Cheese Pie
Ahhhhh!!!!! An old family tradition. My Mom's Mom (Gramma
Stewart) had a slice of Pineapple Cream Cheese pie when she was very young
and living in New York City. She finally tracked down the recipe,
and it has been a family tradition for decades!
1/3 c Sugar
1 T Corn Starch
1 c Crushed/undrained pineapple
8 oz Cream Cheese
1/2 c Sugar
1/2 t Salt
2 Eggs
1/2 c Milk
1 t Vanilla
1 9-inch pie crust |
Mix the 1/3 Cup sugar, 1 Tablespoon Corn Starch & 1 Cup crushed pineapple
in a saucepan. Cook on Medium-high heat until thick and clear. Set aside to cool. Cream the cream cheese. Slowly blend in sugar and salt. Beat
until fluffy. Add the eggs one at a time stirring well after each. Blend in milk and vanilla. Spread pineapple in the bottom of a 9-inch pie crust.
Slowly and carefully pour cream cheese mixture over the top.
Bake 10 minutes at 400 degrees.
Reduce heat to 325 degrees and bake for 50 minutes or until center is lightly brown and slightly puffed up. |
Apple Oatmeal Crisp
I love this recipe because 1) It tastes so good, 2) It's really fast
and easy and 3) Green apples keep a long time in the fridge, so it's
fairly easy to keep the ingredients for this dessert on hand.
6 Tart apples
1 c Sugar
1/2 t Cinnamon
1/4 t Ground cloves
2 t Lemon juice
3/4 c Flour
1 pn Salt
6 T Butter
1/4 c Chopped nuts
Whipped Cream, or Ice cream |
Preheat the oven to 350øF.
Peel, core and slice the apples into a bowl. Add 1/2 cup of the sugar, the spices and lemon
joice. Mix lightly and pour into a buttered 1 1/2-quart casserole.
Blend the remaining sugar, flour, salt and butter to a crumbly consistency.
Add the nuts and sprinkle over the apple mixture. Bake 45 minutes, or until the apples are tender and the crust is a nice brown.
Serve with whipped cream or ice cream. |
German Chocolate Oatmeal Cookies
These taste like a German Chocolate cake!
3/4 C butter flavored crisco (or butter or margarine)
1 C firmly packed dark brown sugar
1/2 C granulated sugar
2 eggs
2 packages (4 ounces each) German Chocolate, melted and cooled
1 Tablespoon water
1 1/4 C all-purpose flour
1/2 teaspoon baking soda
1/3 teaspoon salt
3 C quick oats (not instant or old fashioned), uncooked
1 C coarsely chopped pecans
1 C flake coconut |
Preheat oven to 375°F. Grease cookie
sheet with Butter Flavor Crisco. (You don't have to do this if
you're using a non-stick cookie pan.)
Combine crisco, brown sugar, granulated sugar, eggs, chocolate and
water in large bowl. Beat at medium speed of electric mixer until
well blended.
Combine flour, baking soda and salt. Mix into creamed mixture at
low speed until blended. Stir in oats, nuts, and coconut with spoon.
Drop rounded tablespoonfuls of dough 2 inches apart onto cookie sheet.
Bake 10 minutes or until bottoms are browned, but tops are slightly
soft. Cool 3 minutes on cookie sheet. Remove to cooling
rack.
Makes about 4 dozen cookies |
Lo-fat Tuna Noodle Casserole
This recipe is so good... you can't even tell it's lo-fat.
4 oz Medium noodles
9 1/4 oz Tuna, can
1 T Margarine
1/4 c Bread crumbs, fine dry
10 oz Frozen cut green beans
1 c Mushrooms, sliced
1 c Onion, chopped
3/4 c Pepper, chopped red or green
1/4 c Celery, sliced
1 t Instant chicken boullion
1 ea Garlic clove, minced
1/2 t Dillweed, dried
1 1/2 c Skim milk
1 T Cornstarch
1/2 c Swiss cheese, shredded
1/4 c Mayonnaise, reduced-calorie
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Cook noodles according to package directions; drain and set aside.
Meanwhile, drain an flake tuna, set aside. Melt margarine, then toss with bread crumbs, set aside.
In a large saucepan combine frozen green beans, mushrooms, onion, green or red pepper, celery, bouillon granules, garlic,
dillweed, and 1/2 cup water. Bring to boing, reduce heat. Cover; simmer 5 minutes or till vegetables
are tender.
Meanwhile, stir together skim milk and cornstarch. Stir into vegetable mixture. Cook and stir till slightly thickened and bubbly.
Remove from heat, then stir in cheese and mayonnaise. Stir in noodles and tuna.
Spoon mixture in to a 2-quart casserole. Sprinkle bread crumb mixture atop casserole. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes or
till bread crumbs are golden. |
Cheesy Scalloped Potatoes
1 1/2 c Skim milk
2 T Flour, All-purpose
1/2 t Salt or seasoned salt
1/8 t Pepper
1/8 t Garlic powder
1/2 c Onion, chopped
Non-stick spray coating
4 Potatoes, medium
1/2 c Cheddar cheese, shredded
Parsley, snipped fresh
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For sauce, in a small saucepan, stir together milk, flour, salt, pepper, and garlic powder, if desired. Cook and stir over medium heat till
thickened and bubbly. Stir in onion.
Spray a 1 1/2-quart casserole with nonstick spray coating. Place half of the potatoes in the casserole. Top with half of the sauce. Repeat layers
with remaining potatoes and sauce.
Bake, covered, in a 350 degree oven about 65 minutes or till potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover
and let stand 1 to 2 minutes or till cheese is melted. If desired, garnish
with parsley. Serves 8. |
Tex-Mex Beef Soup
This is so good on a cold day!
1/2 lb Beef round steak, 1/2" cube
1 c Onion, chopped
1 ea Clove garlic, minced
2 c Water
16 oz Tomatoes, canned, cut up
1 c Carrot, chopped
8 oz Kidney beans, canned
1/2 c Green pepper, chopped
2 T Tomato paste
1 T Chili powder
2 t Instant beef bouillon granules
1/4 t Pepper |
Spray a large saucepan with nonstick spray coating. Preheat over
medium-high heat. Add beef, onion, and garlic. Cook and stir about 3
minutes or till meat is brown.
Stir in water, undrained tomatoes, carrot, beans, green pepper, tomato paste, chili powder, bouillon granules, and pepper. Cover and simmer about
30 minutes or till meat is tender.
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Scalloped Potatoes and Leeks
I could inhale a whole pan of this stuff... the leeks really make it
taste yummy.
9 oz Potatoes, thinly sliced
1/2 c Sliced leeks, thoroughly
Washed (white portion and
Some green)
1 1/2 oz Reduced-fat swiss cheese,
Shredded
1/8 t Salt
1/8 t White pepper
1/2 c Low-sodium chicken broth
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Preheat oven to 400øF. Spray 9-inch pie plate with nonstick cooking spray
and arrange half of the potato slices in plate. Top with half of the
leeks, half of the cheese, the remaining potato slices, and the remaining leeks. Sprinkle with salt and papper and then top with remaining cheese.
Pour broth evenly over cheese and bake until potatoes are fork-tender, 15 to 20 minutes.
Weight Watchers Exchanges: 1 Protein; 1/2 Vegetable; 1 1/2 Bread; 10 Optional Calories.
193 Calories; 12 g protein; 5 g fat; 28 g carbohydrate; 288 mg calcium; 199
mg sodium; 15 mg cholesterol; 2 g dietary fiber. |
Hearty Potato Soup
I like good old thick cream and lots of butter in my potato soup.
This doesn't have it, but you hardly miss it!
6 Med. potatoes, peeled&sliced
2 Carrots, diced
6 Celery stalks, diced
2 qt Water
1 Onion, chopped
6 T Butter or margarine
6 T All-purpose flour
1 t Salt
1/2 t Pepper
1 1/2 c Milk |
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In
the same kettle, saute onion in butter until soft. Stir in flour, salt and
pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved liquid until soup
is desired consistency.
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Hot and Spicy Chicken Soup
This one will get your nasal passages wide open! I love it!
I quadruple the recipe when I make it, because it freezes
well.
Oh... one more thing... if you're making a large batch of this, it
helps to use a big wok to brown the chicken and stir-fry the veggies!
2 t Vegetable oil
5 oz Thin-sliced chicken cutlets
1/2 c Mushrooms, sliced
1/2 c Onion
1/2 c Bok choy (Chinese chard)
1/2 md Hot chili pepper, seeded
And thinly sliced
1 sm Garlic clove
1 ds Chinese five-spice powder
1 c Low-sodium chicken broth
1 T Dry sherry
1 T Reduced sodium soy sauce
1 c Canned baby corn ears
1/2 c Snow peas
1/2 c Bean sprouts
1/2 c Red bell pepper, matchstick
Cut
2 T Green onion, thinly sliced |
In a 4-quart nonstick saucepan heat oil; add chicken and cook over high
heat, stirring frequently, until browned, about 3 minutes.
Add mushrooms, onion, bok choy, chili pepper, garlic, and five-spice powder and cook, stirring frequently, until vegetables are tender-crisp,
about 3 minutes.
Stir in broth, sherry, and soy sauce; bring mixture to a boil. Reduce heat
to low; add remaining ingredients and stir to combine. Continue cooking until bell pepper is tender-crisp, about 2 minutes.
Weight Watcher exchanges: 1 Fat; 2 Proteins; 3 1/4 Vegetables; 1/2 Bread;
25 Optional Calories.
Per Serving: 255 Calories; 25 g protein; 7 g fat; 22 g carbohydrate; 67 mg calcium; 410 mg sodium; 41 mg cholesterol; 6 g dietary fiber.
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Baked Chicken Supreme
This is so easy, and SO GOOD! You can also use chopped or
shredded leftover chicken or turkey for the meat part... and it's still
yummy.
2 T Butter
5 Chicken halves boned&skinned
2 c Boiling water
1 c Converted rice
1/2 t Salt
1 cn Diced green chiles, 4 oz
1 pk Frozen corn kernels, 16 oz
1 md Green bell pepper, chopped
1/2 c Salsa, thick & chunky
1/2 c Sour cream
1 1/2 c Cheddar cheese, shredded
Avocado
& chopped cilantro
For garnish |
In a deep 9- or 10-inch ovenproof skillet, melt butter over medium heat.
Add chicken breasts (in two batches, if necessary) and cook on both sides until golden, 10 to 12 minutes total. Remove to a plate.
Add water, rice, and salt to skillet. Heat to boiling stirring occasionally. Stir in green
chiles, corn, and green pepper. Reduce heat to low, cover, and simmer 20 to 25 minutes, until rice is tender.
Preheat oven to 375ø. Mix salsa, sour cream, and 1 cup cheese. Spoon half the mixture over rice. Arrange chicken on top. Cover with remaining salsa
mixture.
Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 15 to 20 minutes, or until hot throughout. Garnish each serving with sliced avocado and
cilantro. |
Holy Cow (Beef Tenderloin with Thyme)
2 lb Beef Tenderloin
4 T Butter
2 Onions, chopped
2 cl Garlic
2 T Tomato Paste
2 T Flour
1 c Beef broth
2/3 c Dry red wine
1 Lemon, juiced
1 t Ground thyme
Salt and Pepper to taste
|
Go unto the kitchen and lay thine hand upon a sharp knife. Cast it upon
the beef tenderloin, slicing it into strips.
In a large skillet, thou shalt saute' it in the butter over high heat until lightly browned, about 7
minutes.
Let there be lower heat, stir in onion and garlic and saute'th 3 minutes.
Stireth in tomato paste, then sprinkleth in flour. Go forth and toss the
meat until coated.
Behold the broth and wine, add to thine skillet, and stireth to maketh a smooth sauce. Yea, that you may squeezeth the lemon over the meat and
blendeth in the thyme. Cook a few minutes more, I pray thee, and salt and
pepper to taste.
Behold the fruits of thy labors which thou hast sown.
Serveth with mashed potatoes, unlevened bread, and a flagon of wine.
A religious experience that serveths a congregation of 4.
Amen. |
Potted Beef, Italian Style
This is so good... sometimes you stuff yourself with it until your
stomach hurts!
One caution however: use a cut of meat that you know will be
tender in the 2 1/2 hours cooking time. Either that, or you can use
a pressure cooker if you're careful not to overcook the veggies.
1/4 c Olive oil
3 lb Chuck or rump roast of beef
1 Carrot, chopped
1 Celery stalk, chopped
1 Onion, chopped
2 Garlic cloves, chopped
2 Bay leaves
Salt and Pepper to taste
1 oz Dried mushrooms
1 c Red wine
1 cn Tomato paste (6 oz.)
2 c Warm beef stock |
In a heavy saucepan, heat the oil and brown the beef quickly on all sides.
Add the carrot, celery and onions and saute' until the onions are golden brown. Add the garlic, bay leaves, salt and pepper. Continue cooking over
low heat.
Soak the mushrooms in warm water several minutes. Drain off the water, trim off any tough stems, chop the mushrooms and add to the meat and
vegetables. Cook, uncovered, over low heat 4 minutes. Add the wine and the tomato paste diluted with the warm stock, cover and bring to a boil.
Continue cooking, covered, until the meat is tender, about 2 1/2 hours.
Stir occasionally, basting the meat from time to time. If the gravy becomes
too thick, add more warm stock.
When the meat is done, remove from the pan and serve separately. Serve the gravy, unstrained, over any kind of pasta, polenta or gnocchi. |
Deep-dish Chicken Pot Pie
This should be renamed: Better Than Sex Chicken Pot Pie.
4 T Butter or margarine
1/2 c Celery, chopped
1/4 c Onion, chopped
1/4 c All-purpose flour
2 c Chicken stock or broth
Salt and pepper to taste
2 c Chicken, chopped & cooked
1/4 c Parsley, chopped
1/2 t Sage, crumbled
Pastry:
1 c Whole wheat pastry flour
2 c All-purpose flour
1/2 t Salt
6 T Chilled shortening
5 T Ice water
|
Make filling: In a medium-size saucepan, melt butter over medium heat.
Cook celery and onion until tender. Add flour and cook, stirring, for 1
minute without browning. Gradually add stock and cook, stirring, until sauce thickens. Season to taste with salt and pepper. Stir in chicken,
parsley, and sage. Set aside.
Make pastry: Preheat oven to 350ø. In a large bowl, stir together whole wheat flour, all-purpose flour, and salt. With a pastry blender to two
knives, cut in shortening until mixture resembles cornmeal. Sprinkle with
ice water until dough stays together. Roll into a ball and divide into two
parts.
To assemble pie: On floured board, roll out one part of dough 1/4 inch
thick. Line a 2-quart round baking dish with pastry, allowing edges to extend over the sides; moisten top edge with a little water. Add chicken
filling.
Roll out second half of dough and place over top of baking dish. (handle pastry carefully to avoid holes.) Trim excess crust around edge of dish.
Press edges together to seal and crimp together. Make several slashes in
top.
Bake for 1 hour, until golden brown and bubbly. |
Spaghettaccini Carolini
This one is a little tricky, because you cook and brown the shrimp
ahead of time, but toss it in the sauce later... so there's a chance to
overcook them.
You'll spend most of your time chopping things... the cooking time is
negligible.
1 lb Spaghetti noodles
4 T Oil
1/4 lb Butter
24 cl Fresh garlic, chopped
1 lb Fresh jumbo shrimp,
Peeled & butterflied
1 Red bell pepper, sliced thin
1 bn Broccoli, in cut spears
2 c Fresh mushrooms, chopped
1 c Fresh parsley, chopped
1 c Green onions, chopped
1 T Dried red pepper
2 T Flour
1/2 c Dry white wine
1 pt Heavy cream
1 sm Wedge parmesan cheese (3 oz)
Grated
Salt to taste |
Cook noodles according to package directions in boiling water with 2
tablespoons oil.
Meanwhile, melt butter in large skillet over medium, high heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow
garlic to brown. Set aside.
In another skillet, over medium-high heat, stir fry red bell pepper and broccoli in remaining 2 tablespoons oil. Cook until crisp-tender. Drain
and set aside. Add mushrooms, half the parsley, onions and red pepper to garlic and
shrimp; saute for 1 minute. Add flour, mix thoroughly, and add wine. Simmer for about 30
seconds, then add cream and heat through, stirring.
Drain noodles and add to sauce with half the grated cheese. Toss gently until noodles are well coated and cheese is melted. Salt lightly. If sauce
is too thin, continue heating until sauce reduces to a creamy consistency.
If sauce is too thick, add cream. Gently toss in the stir-fried vegetables. Garnish with remaining chopped parsley and grated cheese and
serve immediately. |
Kiss Me Now - Chicken
Yep... 2 heads of garlic. But it's not going to be as strong as
you think... when baked, garlic gets a mellow, almost nutty taste... and
this recipe is heavenly!
2 Heads of Garlic
1 c Water
1 Chicken (3-4 lb.)
1/4 t Black pepper
1/4 t Dill weed
1/4 lb Fresh mushrooms
6 1-in. pieces of celery
2 T Flour
1 T Cooking sherry
1 c Half-and-half
|
Separate garlic cloves and discard loose skin, but do not peel. Boil
garlic in water in small saucepan for 30 minutes.
Meanwhile, entering from both the neck section and rear of the chicken, break the membranes which attach the skin to the body of the chicken with
the index finger. Remove all fat from chicken.
Strain water from garlic into small bowl and reserve. Scatter garlic on plate to cool. Press each clove from the pointed end into a small bowl.
Discard skins. Add pepper and dill to garlic paste in bowl and blend well.
Preheat oven to 350ø.
Spoon half the mixture under the skin of the chicken, patting gently to distribute evenly. Spread remainder of garlic mixture inside chicken.
Place chicken in lightly oiled shallow baking dish and fill cavity with
mushrooms. Arrange celery around chicken. Bake at 350ø for 1 1/2 hours,
basting every 15 minutes with reserved garlic liquid. Remove chicken to serving dish.
Remove mushrooms and chop. Discard celery. Scrape drippings from baking dish into small pan. Stir flour in pan drippings. Add mushrooms, sherry,
and half-and-half. Bring to a boil, stirring constantly. Turn heat off and
stir until well thickened.
Quarter chicken and serve with sauce and hot cornbread or biscuits, rice, pasta, potatoes or grits. |
Pasta Butterflies with Asparagus and Prosciutto
This is really good for a summertime lunch or dinner. It's
important to use fresh parsely and basil... the dry stuff ruins it.
1 lb Butterfly or bow-tie Pasta
8 oz Fresh Asparagus
2 lg Ripe tomatoes, diced
2 T Fresh Parsley, chopped
2 T Fresh Basil, chopped
6 T Extra-virgin olive oil
3 T Fresh lemon juice
1 t Salt
1/2 t Pepper
8 oz Prosciutto or ham, sliced
4 Hard boiled eggs, quartered
|
Slice prosciutto or ham into thin strips.
Cook pasta in large pot of boiling salted water until tender but still firm, 10 to 12 minutes; drain. Cook under cold running water; drain again.
If using fresh asparagus, trim off tough ends and cut into 1 1/2- to 2-inch pieces. Cook in a large saucepan of boiling salted water 2 minutes, or
until bright green and crisp-tender. Drain in a colander and cool under
cold running water; drain again.
In a large bowl, combine pasta, asparagus, tomatoes, parsley, and basil.
Toss gently just long enough to mix. In a small bowl combine olive oil,
lemon juice, salt, and pepper. Beat with a fork to blend. Pour over pasta
and toss to coat. Place in a serving bowl, cover top with prosciutto or
ham, and circle with eggs. Serve with lemon mayonnaise on the side.
Lemon Mayonnaise:
In a small bowl, combine 1 1/2 cups mayonnaise, 3 tablespoons fresh lemon
juice, and 1/4 teaspoon pepper. Whisk to blend well. |
Tortilla Soup (with chipotle peppers)
This is the closest recipe I can find for authentic Mexican Tortilla
soup. Look out! The chipotle peppers (dried and smoked
jalepenos) are HOT!
12 Plum tomatoes
1 T Olive Oil
1 Large onion
2 cl Garlic
1 T Fresh Oregano
1/4 c Dry sherry
1/2 Dried chipotle pepper
8 c Chicken stock
1 t Sugar
Salt & pepper to taste
8 Corn tortillas
|
Brush corn tortillas with oil. Stack and cut in strips. Sprinkle with salt and chile powder. Toast in oven at 350øF until crispy.
Chop the chipotle pepper. Cut tomatoes in half lengthwise. Roast in oven skin-side-up until light brown. Cool, peel & seed. Place in blender and
puree with the chipotle pepper.
Brown onion in olive oil. Add garlic, oregano & sherry. Cook down until
carmelized. Add tomatoes and chicken broth. Add half the toasted tortillas. Simmer 25 minutes.
Serve with the rest of the tortilla strips.
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Lime Marinade
This marinade is inspired by Mexican cooking. I've only used
this for grilled chicken. It's soooo goooood... kind of tangy.
1/2 c Peanut oil
2 ea Squeezed limes
1 T White wine vinegar
1 t Honey
1/4 c Onion, coarsely chopped
White Pepper
|
Combine all the ingredients in a bowl. Whisk to emulsify. Marinate
chicken for 30 minutes to 1 hour before grilling.
|
Sweet and Sour Cabbage
I *love* red cabbage. Makes me wonder if I have Russian blood
in me!
1/4 c Unsalted butter
1 Onion, thinly sliced
1/2 c Balsamic vinegar
2 T Golden brown sugar
6 Whole cloves
6 Juniper berries
2 lb Red cabbage, finely shredded
2 T Dark unsulfured molasses
Salt and ground pepper |
Melt butter in heavy large skillet over medium heat. Add onion and
saute' until translucent, about 3 minutes. Add vinegar, sugar, cloves and juniper
berries and bring to a boil, stirring constantly.
Mix in cabbage. Reduce heat to low. Cover and cook until cabbage is very tender and almost no
liquid remains in skillet, stirring occasionally, about 40 minutes.
Mix in molasses. Season with salt and pepper.
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