Tomato, Chili & Prawn Linguine

Tomato, Chili & Prawn Linguine

Lemon zest complements sweet tomatoes perfectly in this super simple pasta dish and spaghetti makes a great alternative pasta shape for something a bit different.  Low Fat!  Serves 4Ingredients:300g dried linguine (or spaghetti)
2 tbsp olive oil
400g pack cherry vine tomatoes
1 red chilli, deseeded and finely chopped
3 clove/s garlic, sliced
150g pack Duchy Organic Raw King Prawns
½ unwaxed lemon, zest and juice
½ x 25g pack basil, leaves tornDirections:Put a large pan of salted water on to boil. Cook the pasta in the salted boiling water following pack instructions, saving a mug of the cooking water before draining. Meanwhile, heat the oil in a large frying pan, add the tomatoes and cook over a high heat for about 3 minutes, until they begin to blister

Turn the heat down a little and add the chilli and garlic, then continue to cook, stirring often, for 3-4 minutes until fragrant. Add the king prawns and cook for 1-2 minutes until they turn pink and opaque.

Tip the drained pasta straight into the tomato sauce, add the lemon zest and juice and tear in ½ of the basil. Stir, adding enough cooking water to make the sauce coat the pasta; season. Scatter over the remaining basil and serve.

Cook’s tip:  Sizzle the basil leaves in hot oil until crispy to give this simple pasta the wow factor.

Chicken and White Bean Estofado

Chicken and White Bean Estofada

This is another Rancho Gordo bean recipe.  Their beans are of a premium quality.  One taste and no-one will have to tell you more.  Check out their website, Rancho Gordo.com

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling 

1/2 of an onion, chopped
2 garlic cloves, finely chopped
2 bell peppers, best red and yellow, peeled with a vegetable peeler and chopped
1 cup shredded cooked chicken
1 cup cooked Rancho Gordo Royal Corona Beans with some broth
Salt and pepper to taste
Cooked rice, for serving (optional)
Directions:
Serves 2 to 4Warm the olive oil in a medium- to large-sized pan over medium heat. Add the onion and garlic and saute until the onions are translucent, 6 to 8 minutes. Add the peppers and continue cooking for 10 minutes, until the peppers are cooked through but still firm.

Add the chicken, beans, and bean broth; cook for another 10 minutes or so. Check for seasoning, adding salt and pepper to taste. Remove from heat. Drizzle a little olive oil over the top and serve with rice, if desired.

Oxtail Soup

 

Oxtail Soup

Just the thought of a bowl of Oxtail Soup makes me salivate.  Recalling my childhood, I was blessed with a mother's great culinary skills.  She was raised on a farm and learned with her mother's guidance the art of homemaking. We enjoyed very diverse foods prepared so tastefully prepared, and oxtail soup was one treat!

Ingredients3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed1 3/4 teaspoons kosher salt, divided, plus more to taste1 1/4 teaspoons black pepper, divided plus more to taste1/3 cup all-purpose flour2 tablespoons canola oil6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into      1/2 inch pieces1 pound fresh cremini mushrooms, trimmed and cut       lengthwise into bite-size wedges1 1/2 cups sliced carrots1 cup sliced celery6 garlic cloves, finely chopped1/2 cup dry red wine1 tablespoon sherry vinegar8 cups best-quality lower-sodium beef broth3 ounces uncooked wide egg noodles(about 1 2/3 cups)1 cup frozen pearl onions2 teaspoons finely chopped fresh rosemary2 teaspoons Dijon mustard
Directions:Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.
Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.
Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.
Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.

Ingredients

• 3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed

• 1 3/4 teaspoons kosher salt, divided, plus more to taste

• 1 1/4 teaspoons black pepper, divided plus more to taste

• 1/3 cup all-purpose flour

• 2 tablespoons canola oil

• 6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into 1/2-in. pieces

• 1 pound fresh cremini mushrooms, trimmed and cut lengthwise into bite-size wedges

• 1 1/2 cups sliced carrots

• 1 cup sliced celery

• 6 garlic cloves, finely chopped

• 1/2 cup dry red wine

• 1 tablespoon sherry vinegar

• 8 cups best-quality lower-sodium beef broth

• 3 ounces uncooked wide egg noodles(about 1 2/3 cups)

• 1 cup frozen pearl onions

• 2 teaspoons finely chopped fresh rosemary

• 2 teaspoons Dijon mustard

Directions

Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.

2. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.

3. Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.

4. Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
   

5. Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.

Cincinnati Skyline Chili

 Cincinnati Skyline Chili

In the city of Cincinnati, Ohio this dish is almost a religion! There are chain restaurants named for the dish. It is not unusual to find the dish on the menu at many other restaurants. You can buy the sauce in cans and sources will ship it. I found this recipe on a blog. Notice the cheese is cheddar cheese but any cheese will do that blends with the chili.  Make half of this recipe if you don't need to serve 12.  This recipe is a one pot prep.
Ingredients with Directions:

2# ground beef (85-15)

5 cups boiling water

Place meat in boiling water and with I long handled spoon, break meat into small pieces and cook.  Cook 20 minutes and when the protein surfaces skim the surface to remove this "film".  

Add each ingredient individually to layer the flavors,

2 cups onion, chopped fine

1/2 teaspoon cayenne pepper

1 large bay leaf

3 large garlic cloves, crushed

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 oz. unsweetened chocolate powder

Salt to taste

3/4 teaspoon apple cider vinegar

Simmer on low for 1 hr., stirring occasionally to prevent scorching.

While the pot simmers on low, make the tomato "paste".

8 ounces tomato sauce

3 teaspoons tomato paste, stir 2 minutes

Add 2 teaspoons ground cinnamon and simmer 15 to 20 minutes.  Prepare your paste while it simmers.

Toppings:

Plenty of Cheddar Cheese. (That is required)

Optional:

Raw diced onion,  Kidney beans,  Hot Sauce

Directions:

Bring a pot of water to a boil.  Place ground beef in water and break into small bits.  Protein will surface looking like a scum.  Skim it from surface.  Continue for 20 minutes until meat is cooked. 

Layer the flavors adding each ingredient and herb stirring to blend after addition according to directions.  Simmer 1 hour on low stirring occasionally to prevent scorching. Add tomato paste and stir for 10 minutes.   Add cinnamon and simmer 15 to 20 minutes 

To make paste: In another skillet with a stick-free surface and while the mixture is simmering, place the tomato sauce and paste.  Stirring constantly for 2 minutes over a medium to medium low heat to concentrate the mixture.  When your spoon creates a division in the mixture that remains instead of returning to the pool of sauce, place in the mixture of meat and spices..

Serve over cooked spaghetti and top with plenty of cheddar cheese.

Wild Rice Pilaf

                          

       Wild Rice: A nutrient-rich grain that has a robust, nutty flavor and a slightly chewy texture. It adds depth and complexity to the pilaf. Use true wild rice or a wild rice blend.   I chose Rancho Gordo Wild Rice.   

Ingredients:

2 cups true wild rice (uncooked) *See notes for wild rice blend

6 cups vegetable broth, or chicken stock
1/2 teaspoon salt
3–4 tablespoons olive oil (or use half butter)
8 ounces mushrooms, cut or torn (wild or tame mushrooms)
1 1/2 cups carrot, small diced
1 1/2 cups celery, diced
1 1/2 cup leeks, sliced (or one onion, diced)
4 garlic cloves, roughly chopped
1–2 tablespoons fresh thyme, or use rosemary or sage
splash of white wine, or water
1/4– 1/2 cup craisins (or dried cherries or currants)
2 cups shredded Brussels sprouts, or lacinato kale (or a mix)
salt and pepper to taste
1/4– 1/2 cup toasted pecans (or sliced almonds)
Optional Garnish: fresh parsley, pomegranate seeds

Directions
Step one: 

Set wild rice to cook in flavorful veggie broth or chicken stock. Simmer on the stovetop or in an Instant Pot pressure cooker until tender.     

Step two:
While the wild rice cooks, saute the mushrooms, then add the leeks, carrots and celery. Cover for a few minutes, add garlic and herbs, and deglaze the pan. 

Step Three:

Add the dried cranberries and Brussels Sprouts (or kale) and wilt.  Blend in the cooked vegetables with the rice and adjust seasoning 

with salt.. the dried cranberries and Brussels sprouts (or kale) and wilt. l add in the cooked wild rice (save any extra broth). Season, adjusting salt to taste.

Grilled Spatchcock Chicken X

 

Grilled Spatchcock Chicken

Ingredients:

¼ cup olive oil
Juice of two lemons
Zest of one lemon

4 garlic cloves, minced
2 tablespoons fresh rosemary, chopped or 1 tablespoon dried

2 tablespoons fresh thyme, chopped or 1 tablespoon dried

1 Tablespoon Dijon Mustard

t teaspoon Honey

Red pepper flakes, if you want a kick

Directions:

Spatchcock the chicken by placing the chicken breast side down.  Using Kitchen shears or sharp knife cutting along both sides of the back bone.  Flip the chicken over and press down firmly on breast bone to flatten.  If needed a mallet can be used to help break the breastbone.  Pat the chicken dry and season generously with salt and pepper on both sides

Prepare marinade: In bowl, whisk together all marinade ingredients. Place spatchcocked chicken in large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring it is well coated. Seal bag or cover dish. Refrigerate at least 1 hour, or up to 8 hours for deeper flavor.

Preheat grill to medium high heat, between 400 and 450 degrees F. If using a charcoal grill, set up for direct heat. Remove chicken from marinade and let any excess drip off. Discard marinade. Place chicken skin side down on grill and cook about 15–20 minutes or until skin is crispy and golden brown. Let chicken rest for 10 minutes. Carve chicken and use a Spicy Rhubarb Jam for a delicious dipping sauce.

Greek Spanakopita

 

Spanakopita

Golden, wafer-thin sheets of phyllo, a creamy spinach filling that's packed with tangy feta and fresh herbs… this classic Spanakopita (spinach pie) would make any Greek grandmother proud. Phyllo can be finicky, but this recipe makes it foolproof. Whole sheets are stacked in the baking dish and brushed with butter—no slicing or folding, and if a sheet tears, no one will know! Here's a genius trick for even squares that won't shatter when sliced: score the phyllo first, before baking, so the knife cuts cleanly through before serving. Serve as an appetizer at any dinner party, or cut into bigger squares for a truly satisfying dinner idea.
Ingredients:
2 10-oz. packages frozen chopped spinach, thawed
10 Tbsp. unsalted butter

1 yellow onion, chopped
4 scallions, chopped
4 garlic cloves, chopped
2 large eggs, beaten
6 oz. container crumbled feta
1 cup cottage cheese
1/4 cup chopped parsley
2 Tbsp. chopped dill
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
16 9 X 13-inch sheets frozen phyllo dough, thawed                                                     Directions:                                                                                                                               Place the spinach in a large dish towel or double layer of paper towels and squeeze to remove as much excess moisture as possible. Set aside.

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion, scallions, and garlic. Cook, stirring occasionally, until the onions are softened, 8 to 10 minutes. Transfer the mixture to a large bowl and let cool for 10 minutes.

Add the eggs, feta, cottage cheese, parsley, dill, salt, pepper and drained spinach to the onion mixture. Stir until well combined.

Preheat the oven to 375°. Melt the remaining 9 tablespoons butter in a small microwavable bowl in 15 second intervals in the microwave. Brush a 9-by-13-inch baking dish generously with butter. Place two sheets of phyllo dough in the bottom of the dish, layered on top of each other. Brush the top with butter. Repeat the process 3 more times, for a total of 8 phyllo sheets, brushing with butter every other layer. Spread the spinach mixture evenly over the crust. Top with 2 phyllo sheets and brush the top with butter. Repeat with the remaining 6 phyllo sheets, brushing with butter every other layer. Drizzle any remaining butter evenly over top of the spanakopita.

5Score the top crust of phyllo sheets into 15 pieces using a paring knife. (This will make cutting after baking easier.) Bake the spanakopita until golden brown and flaky, 45 to 55 minutes. Serve hot.

Caramelized Red Pepper Spaghetti

 Caramelized Red Pepper Pasta

Cooking the peppers low and slow intensifies their flavor and inherent natural sweetness to very special effect.  

Ingredients:

2 tablespoons pine nuts

3 tablespoons extra virgin live oil

2 red bell peppers, deseeded and thinly sliced

5 1/4 oz. spaghetti

lg. pan of salted boiling water salted

2 cloves garlic, thinly sliced

Pinch chili flakes

1/4 cup picked basil leaves, more for garnish or to serve

4 tablespoons grated cheese

Directions:

Toast the pine nuts in a non-stick skillet of a medium heat 4-5 minutes.  shaking regularly until golden.  Set aside on a small plate.  Heat the oil in the same skillet over a medium-low heat and add the sliced peppers,  then lower the heat and fry gently for 25 to 30 minutes, stirring regularly until very soft.  When the peppers have about 5 minutes to go, cook the spaghetti in a large pan of salted water for 10 minutes.

NOTE:  Never add salt to cold water but wait for it to come to a boil.  It will pit your pan.

Add to the skillet the sliced garlic, chili flakes and basil to the peppers and cook for 3-4 minutes until the garlic is golden.  Transfer the cooked spaghetti to the red pepper pan along with a little of the cooking water if needed.  Add the toasted pine nuts and grated cheese, tossing together.  Divide between 2 bowls and top with freshly ground black pepper and extra basil to serve. 

 

 

Roasted Tomato & Garlic Dressing

Roasted Tomato & Garlic Dressing

This is the fourth and final recipe completing the posting of "One Week of Salad Dressings".  This dressing requires 25 minutes to prepare, due to roasting the tomatoes and garlic cloves   This collection is from the monthly publication of a grocery store in London.  It features the most mouth-watering photos and recipes to get your taste bus secreting.  Refrigerate any of these dressings 4 days or freeze in an ice cube tray then a sealed bag for 1 month.

Ingredients:

Preheat oven to 425*F  (220 C)

Arrange a Pint  (400 ml)  pack of cherry tomatoes on a baking tray, Season.: 

Toss with 2 tablespoons olive oil and 

1 tablespoon sherry vinegar.  

Roast for 5 minutes and toss through  

1 tablespoon fresh oregano  

6 unpeeled garlic cloves.  

Roast10 minutes more, then set aside.

Once cool, peel the garlic.  .  

Puree in a blender the tomatoes, garlic, and oregano plus any juices.  

Place in a jug or jar and add  

2 tablespoons extra virgin olive oil 

1 tablespoon sherry vinegar. 

2 tablespoons water and season..

Fresh Corn Soup

 

Fresh Corn Soup

Ingredients
2 tablespoons unsalted butter
1 yellow onion, sliced thin
2–3 cloves garlic, minced
7 ears corn, fresh as possible, yellow or white
Salt and white pepper, to taste
Good quality olive oil, to taste

Directions:
Melt butter in a medium saucepan over low heat. Add salt, garlic and onions and sweat until translucent.

Remove corn kernels from cobs. Place cobs in a large pot, fill with water to cover cobs and simmer for about 40 minutes.

Add corn kernels to onion and garlic mixture and cook for about 5 minutes on low heat. Add salt to taste.

Strain corn stock and pour 2 cups liquid over vegetable mixture. Reserve remaining corn stock.

Purée in a blender until smooth. If too thick, add more corn stock.

Drizzle with best-quality olive oil and serve warm.

Garlic Roasted Brussels Sprouts

Garlic Roasted Brussels Sprouts: 

With just a few ingredients and a simple roasting method, these sprouts become a savory and delicious side dish you'll have on repeat.
Ingredients
1½ pounds fresh Brussels sprouts 680 grams
6 cloves garlic minced or pressed
2 tablespoons olive oil extra virgin
2 tablespoons fresh rosemary minced
salt and pepper to taste
¼ cup pine nuts
¼ cup parmesan cheese freshly grated

Directions:

Preheat oven to 400°F (205°C). We also need to preheat a large-rimmed baking sheet.

Trim the ends and remove any discolored outer leaves.
Rinse and pat dry.

Cut sprouts in half and place in a large mixing bowl.
Toss with garlic, oil, rosemary, salt and pepper.

Arrange cut side down on a large sheet pan and roast for about 15 minutes.  Turn over and cook for another 15 minutes.

Add pine nuts during the last 5 minutes of cooking time.
Remove from oven, grate cheese over top and serve immediately.   Easy recipe!

Notes
Dry properly. In order to obtain the crispiest Brussels sprouts, use clean tea towels to get that extra moisture out.

Uniform size ensures even roasting. Leave the smaller ones intact; cut the medium one in half; cut the larger ones in quarters.

Always preheat your oven. A hot oven is essential in achieving that crispy texture.

Properly coat with oil. Use a bowl to combine all the ingredients together; ensure a thin layer of oil on all Brussels sprouts.

Use different nuts. Replace pine nuts with almonds, walnuts, sesame seeds, or pecans. Endless possibilities.

Use different toppings. If desired, replace grated Parmesan cheese with ricotta salata, feta or even blue cheese. Feel free to drizzle with balsamic vinegar or even lemon juice to get that flavor boost.

 

Herb-Encrusted Leg Of Lamb

 

Herb-Encrusted Leg of Lamb 

Lamb is my favorite meat. I prefer the leg of lamb from Australia and have always used spices to enhance that delicate flavor. Many Christians and Jewish celebrate the Paschal Lamb with their Passover and Easter celebration.
Ingredients:
Lamb
1 (4 to 6 lbs) Bone-in leg of lamb
Herb Mixture
1 Large bunch flat-leaf parsley
1 Bunch fresh basil
3 to 5 Sprigs fresh rosemary
3 to 5 Garlic cloves
2 Tbsp Freshly ground black pepper
2 tsp Salt
3 to 4 Tbsp Extra virgin olive oil
2 Tbsp fresh (or 1 Tbsp dried) Lavender flowers (optional)
Directions:

Herbs:
Finely chop all herbs and minced the garlic.  Place herbs, garlic, olive oil, salt and pepper, into a bowl and combine  Using your hands, rub mixture all over the lamb leg.  At this point, you can set the lamb back in the fridge to marinate for 12 to 24 hours, or roast right away. If you refrigerate it, take it out of the fridge and allow it to stand for 20 minutes or so before roasting.

Notes For Roasting;

When ready to roast the lamb, heat oven or barbecue to 450°F. Place lamb leg into roasting pan and put in hot oven, or directly on the grill in hot barbecue.   After 10 minutes, turn heat down to 325°F. Allow leg to roast until a thermometer inserted into the thickest part of the meat reads 125 to 135°F for medium-rare or 135 to 145°F for medium (about 1 ½ to 2 hours). The temperature will continue to rise up to 5° after lamb is removed from heat. 

Remove from oven or barbecue, cover loosely with aluminum foil, and let rest for 15 to 20 minutes before carving. Transfer to serving platter and drizzle with the herb-rich pan juices.

This recipe is best if you can allow the lamb to marinate with the herb mixture for 12 to 24 hours prior to cooking. A good, earthy Bordeaux pairs well with this recipe, or a full-bodied Syrah with notes of black fruit and herbs. 

If there are any leftovers, they make a fantastic cold lunch the next day—packed between thick slices of country bread, or served alongside a crisp green salad with tomato, feta and olives.

Meatless Miso Tofu Meatballs

Meatless Miso Tofu Meatballs

The Meatless Miso Tofu Meatballs are Vegan, Grain-Gluten and Refined Sugar Free. Fully packed with nutrients and protein to bring a delicious and balanced plate to your table.

Ingredients:
1/2 cup (50g) walnuts

1/2 cup (50g) gluten free oats

2 Tbsp (10g) gluten free nutritional yeast

1/4 tsp salt

1/4 tsp black pepper
7oz (200g) firm tofu

1 tsp gluten free miso paste

1 Tbsp (7g) ground flaxseeds (combined with 2 Tbsp water)
-
1 tsp sesame oil


1 medium white onion, diced
 

2 garlic cloves,  minced



Glaze:


1 Tbsp gluten free soy sauce


1 Tbsp maple syrup

1 tsp sesame oil


1/2 tsp rice vinegar



Directions:

Place the dry ingredients in a food processor and pulse until crumbly. Add in the tofu, miso and flaxseeds and blend 30 seconds until smooth.


Heat up the sesame oil in a small pan over medium heat and fry the onion and garlic for 3-4 minutes until golden, then add to the mixture. Adjust seasoning if needed.
   

The mixture should be sticky but workable. Roll into 20 little balls and place on a lined baking tray.
  

Either bake the balls for 15 minutes at 180°C/350°F or pan fry them with a bit of oil until golden brown from each side.


Whisk together the glaze and serve on rice or a noodle dish.

Corned Beef And Cabbage Stew

 Corned Beef Stew

Mid March is dedicated to Corned Beef And Cabbage.  Whether the feast of St. Patrick is celebrated, the retail ads are flooded with great offers of cabbage, corned beef, and Irish bread not offered other times of the year.  It is an opportunity I do not pass up to spread my table.

Ingredients:

cooked or leftover corned beef

evoo

large leek, cleaned and diced

garlic cloves. smashed

celery stalk, diced

rutabaga chunked

medium potatoes quartered

large carrot bite size chunks

pearled farro 

beef paste or bouillon cubes

dijon mustard

apple cider vinegar

fresh dill

sour cream

Directions:

In a large soup pot add 3 tablespoons evoo.   Add diced leek, celery   and garlic, saute 5 minutes. 

Add water, beef paste or beef bouillon, S&P, and Dijon mustard.  When well mixed, add vegetables, potatoes,  carrots, cabbage, and farro. Simmer 30 - 40 minutes, covered.

Add shredded corned beef and apple cider vinegar, cook 5 minutes

To serve, garnish with fresh dill, a spoonful of sour cream and sauerkraut.

Italian Lentil Soup.

 

Italian Lentil Soup

Lentils have been used in cooking since the early times of the Roman Empire.  This Soup is not only delicious, it is so easy to make

Ingredients
1/4 cup olive oil
1 medium onion
2 medium carrots
2 to 3 garlic cloves
2 to 3 celery stalks

1/2 cup white wine
14 oz can crushed San Marzano.tomatoes 

2 cups lentils, rinsed and picked over
8 cups chicken broth

large bay leaf

1/2 teaspoon dried thyme

fresh basil leaves.

S&P to taste.

optional, 1/2 teaspoon red pepper flakes

Directions:

Heat large pan then add 1/4 cup olive oil.  Add onion and sauté until softened.  Add the minced garlic and cook for just 1-2 minutes more.  

Increase heat to medium-high, add 1/2 cup white wine, cook for additional minute or so.

Add the remaining cut vegetables, crushed tomatoes and lentils. Cook for 1/2 hour

Finally add 1 bay leaf, 1/2 teaspoon dried thyme, 4-5 basil leaves, and salt and pepper to taste.  As an option you can add 1/2 teaspoon red pepper flakes.

Bring to a boil and then reduce heat to medium.  Partially cover and simmer for 30-40 minutes or until the lentils are soft.  Adjust the consistency of the soup by adding water.

Best Black Bean Soup Revisited

Best Black Bean Soup

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a chemical reaction preventing the beans from softening).  If so add the wine later with the stock.

Ingredients:

Yield: 4 to 6 servings

1 pound dried black beans (not soaked)

1 yellow onion, peeled, trimmed and quartered

5 garlic cloves, smashed and peeled

1 chipotle chile in adobo plus 1 tablespoon adobo sauce

2 teaspoons ground cumin

2 dried bay leaves and/or 1 teaspoon dried oregano

¼ teaspoon baking soda (optional)

Kosher salt (Diamond Crystal)

1 teaspoon apple cider vinegar

Any combination of Greek yogurt, corn chips, pickles red onion, cilantro, lime wedges, poached egg for topping.

Directions:  

In a 5 to 8 quart slow cooker, combine beans, onion, garlic, chipotle chili and adobe sauce, cumin, bay leaves and or oregano, and baking soda.  

Cook on low until beans are tender, 8 to 10 hours.   Taste more than one bean to make sure they and tender.  The bean should flatten easily when pinched between two fingers.

Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.)  Blend until smooth.  Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

TIP

Beans should reach a simmer and cook until tender to be safe to eat. If your slow cooker does not reach a simmer on the low setting, increase the heat level to high, and ensure the beans cook at a simmer for at least 15 minutes at come point in the preparation.   NY Times recipe.