you need: 1lb boneless skinless chicken breast
1 or 2 cloves garlic (to taste)
a little lemon juice
1 small onion, chopped
1 bell pepper, chopped
2 (8oz) cans tomato sauce
1/2 c. white wine
2 c. chicken broth
2 c. white rice
1 tbl. olive oil
pinch of salt & pepper
Cut up chicken cubes and put in a bowl with the lemon juice and minced garlic. Heat a tablespoon olive oil in a skillet. Add chicken pieces and fry over medium heat. Add onion and bell pepper. Cook until chicken is slightly browned and onion and pepper are soft. Add tomato sauce, salt, a pinch of pepper, wine and chicken broth. Let simmer for five minutes. Add rice: mix well. Bring to a boil. Cover and cook on low heat for about 25 minutes.
OK, this is so ethnic you may find it's an aquired taste! I grew up on this stuff, however...
You will need:
1 pkg. of Farmer John Patty Sausage (3/4-1lb), the sort you can slice into patties
1 frozen hot dog bun (bear with me)
1/2 cup onion, diced
1-2 tsp ground cloves to taste
Dash of salt (if needed)
Break up sausage a bit and place in a medium size saucepan. Barely cover it with water. Slowly heat it up, uncovered, on medium heat until it boils, while mashing up the sausage until it's the consistency of fine grains of meat.
Once it boils bring down heat to a high simmer for about half an hour. Then add 1/2 cup of diced onion. Continue simmering for about another half hour or until the onion is tender.
Grate 3/4 of the frozen hot dog bun into meat mix (and doesn't THAT sound appetizing?), mix together, and add 1 tsp. of cloves. Mix and taste; add more cloves if desired. Add salt if desired. Remember this is very hands-on. You need to taste as you go.
When the water's mostly boiled down and mixture is sort of sticking to the pan (but not so much that it is no longer pourable), pour into a small bowl.
Now for the fun part. As it cools, skim grease off the top as often as needed. Believe me, you'll thank me later.
When it's cooled to about room temperature, cover bowl with plastic wrap and put overnight in refrigerator. Next morning, spread on bread and enjoy. I like wheat bread, personally, but be creative! Maybe you can use the other 1/4 hot dog bun if you hate to waste food...
Served as a salad, this Middle Eastern standby becomes a portable treat perfect for lunchtime on-the-go. Pack the dressing separately to keep the falafel crisp until you are ready to enjoy this salad.
Prep Time: 15 minutes, Cook time: 10 minutes, Serves: 4
2 c. falafel mix (from our bulk department)
1/2 c. Canola Oil
1/2 c. cucumber, thinly sliced
1 c. plain organic yogurt
1 tbsp. dill
1 tsp. lemon juice
salt and pepper to taste
4 c. shredded romaine lettuce
1 c. cherry tomatoes, halved
12 Kalamata olives
1/2 c. tahini
Prepare falafel according to package instructions. Allow to cool. Mix together cucumber, yogurt, dill, lemon and salt and pepper. Place one cup shredded lettuce in a plastic to-go container. Top with four to six falafel patties. Garnish with tomatoes and olives. Top with a dollop of cucumber dressing and tahini. Serve with pita wedges.
The following is for 1 pound of sliced meat or chicken.
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon honey
2 tablespoons mirin
1 tablespoon sesame oil
3 tablespoons chopped green onions
2 teaspoons chopped garlic
1/2 teaspoon pepper
1 tablespoon sesame salt
Mix ingredient in a small bowl. Taste to make sure it's sweet. Pour onto beef or chicken and let it marinate overnight in the refrigerator.
40 g rectangles thin fried tofu (usu, age)
2 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons sake
2 teaspoons soy sauce
1 teaspoon salt
1 tablespoon rapeseed oil
600 g carrots, cut into matchsticks
26 g sesame seeds (toasted and ground)
2 teaspoons toasted sesame oil
4 servings
25 minutes 10 mins prep
1. bring a pan of water to a boil. Add the tofu and simmer over a medium heat for 1 minute then drain (this will help remove some of the oil).
2. Cut the tofu into thin slices on the diagonal.
3. Mix vinegar, sugar, sake, soy sauce and salt in a bowl. Stir until sugar has dissolved.
4. Heat the oil over a high heat. Fry and tofu until the carrot is crisp but tender. (about 3 min) Reduce the heat to medium and add the soy mixture and cook for a further 2 minutes.
5. stir through the sesame seeds and drizzle with the oil.
6. serve.
Posted in the food observer monthly(UK), I have not tried this one, but the photo looks good.
Serves Four
675 g boned chicken thighs
2 limes juiced
1 teaspoon paprika
1 1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 shallots roughly chopped
4 large clove of garlic roughly chopped
4cm fresh ginger grated
2 green chillies, deseeded and roughly chopped
125g plain greek yogurt
1/2 tsp ground garam masala
1 tbs vegetable oil
the sauce:
400g canned chopped tomatoes
1 rounded tsp tomatoe puree
handful cilantro roughly chopped
3cm fresh ginger grated
1 tsp lime juice
1/2 tsp sugar
50g unsalted butter
125ml single cream
Chunk the chicken. Combine the lime juice and paprika and mix with the chicken. Leave on the side. Heat a small heavy based frying pan over a moderate heat. Add the cumin and coriander seeds and roast for about 1 minute, shaking tha pan to prevent from scorching. When they color tip them into a plate to cool. Grind to a fine powder with a mortar, spice mill or a coffee grinder.
Chop the the shallots, garlic, ginger and chillies (food processor). Drain the lime juice and paprika from the chicken and add to the onion mixture. Process until smooth. Tip into a mixing bowl and stir in yogurt, garam masala and half the coriander and cumin powder. Pour the spiced yogurt mixture over the chicken, turning every piece so that it is coated. Cover with celophane and marinate over night in the fridge.
Preheat the grill, at its hottest setting. Take the chicken out of the yogurt and place it on the hot grill pan. Drizzle with oil and grill for about 5minutes on each side, charring the edges. Pour cooking juices into a bowl. Keep chicken warm while you make the sauce.
Combine tomatoes, tomato puree, coriander leaves, ginger, lime juice, sugar and remaining cumin and coriander powder in a blender or food processor and process until smooth. Heat the butter in a saucepan and when melted add the spiced tomato mixtures and cream. Bring to a simmering point, the strain reserved cooking juiced and add cooked chicken pieces.
Reheat and serve with Indian breads
A taste of home! This is one of my favorite dishes.
4 large potatoes, boiled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
FILLING:
2 tablespoons olive oil
1 large onion, chopped
1/2 lb ground beef
1/4 cup pine nuts
1 teaspoon salt
1 teaspoon all spice
2 tablespoons pomegranite syrup
TOPPING:
Bread crumbs
2 tablespoons butter, cut into small pieces
Mash potatoes with butter, salt, and milk.
Set aside.
Heat olive oil, cook onion until soft, add beef, pine nuts, salt, all spice and cook until meat is no longer pink.
When the meat is thoroughly cooked, add pomegranite syrup and mix well.
Turn off heat and set aside.
Spread 1/2 of potato mixture in bottom of a well greased pan.
Spread filling over.
Spread remaing potato mixture over filling. Smooth out so that the beef filling is a completely covered by top layer of potato mixture.
Add small pieces of butter.
Sprinkle with bread crumbs.
Bake at 250 degrees for 25 minutes.
Cut in squares to serve.
1 lb of chicken
6 cups cooked rice
1 1/2 cups veggies
Cook chicken in wok and use soy sauce to taste.
Steam veggies and make rice.
Mix all ingredients in the wok and add soy sauce to taste.
quick and so simple! I make it at least twice a month and since it's just DH & I we eat for days on it! I'll make it soon and get a picture up for you! My favorite veggies to use is peas and carrots, the color looks great!
This recipe has been in my family for years. Enjoy :)
Ingredients:
Oil
1/4 onion diced
2 c. of Rice
1 8oz can of tomato sauce
4 c. of water
Chicken Boullion
Salt Pepper Garlic to taste.
1.Fill the bottom of a pot (make sure it has a lid) with oil just enough to cover it.
2. Brown rice and onions.
4. When browned add Can of tomato Sauce.
5. Add water (usually I'll fill up the can of tomato sauce 4 times with water instead of measuring out water).
6. Add 2 chicken boullion cubes (crushed).
7. Add Salt, Pepper Garlic.
8. Boil. Once boiled, cover pot and turn to Med/Low heat. DO NOT LIFT LID. Cook for 20 min. Turn off and let it sit for 5 min.
All stoves are different so you may need to cook it for longer but this is the average.
I got this recipe from my former dance teacher who was Greek. This is the best I could remember, she never measured anything :)
Ingredients:
1 c. diced onion
1 tbsp of butter (for saute)
Butter for Phyllo
Package of Frozen Spinach (thaw and rinse)
8oz of Feta Cheese
3/4 c. of Cottage Cheese
Two Eggs
1 Tbsp Dried Parsley
Salt Pepper Garlic to taste
1 Package of Phyllo Dough (only use one of the packages, usually two come in a box)
1. In a frying pan, Saute Onion and butter until onions are almost clear.
2. In a large bowl, combine spinach (make sure water is drained out completely, squeeze water out), cheese, eggs, Parsley, onion, and spices. Mix with hands or with wooden spoon.
3. Prepare Phyllo:
In a cake pan, Overlap phyllo so it goes over the sides of the pan both long ways and short. Use 4 sheets at a time. Melt butter and with a pastry brush brush over phyllo on each layer. Leave 5 phyllo sheets for top. Fill pan with mixture, fold over sides and cover with remaining phyllo. Cover top with melted butter. Not too much though.
4. Bake in 350 until phyllo is golden brown.
You can make the triangles by cutting a package of phyllo in half. Use two strips at a time. With a pastry brush, brush butter over entire strip. Add Spinach mix in the corner and fold over into a triangle. Every time you fold, brush with butter. Enjoy it's my favorite.
I found this in a cookbook called "Light Cooking"
I love pastitsio but my grandfather's recipe is for such a huge amount and is really bad for you, so I love this because you get all the flavor of it but w/ less quantity and less fat.
of course it wasn't working well at first so i had to add a little more margarine - i put all my comments in [brackets]
Makes 6 servings
Per serving according to recipe book: [doesn't account for the extra margarine I used]
calories = 280
Fat = 5g
Cholesterol = 31 mg
Sodium = 366 mg
INGREDIENTS
8 oz. uncooked elbow macaroni [I used fucilli spiral pasta]
cup cholesterol-free egg substitute
teaspoon ground nutmeg
pound lean ground lamb, beef, or turkey [I used beef]
cup chopped onion
1 clove garlic, minced
1 can (8 oz.) tomato sauce
teaspoon dried mint leaves [I left this out because I don't like mint]
teaspoon dried oregano leaves
teaspoon black pepper
1/8 teaspoon ground cinnamon
2 teaspoons reduced-calorie margarine [I used 2 tablespoons 2 tsp didn't seem like enough for 3 tbspns of flour]
3 tablespoons all-purpose flour
1 cups skim milk
2 tablespoons grated parmesan cheese
[recipe calls for a 9" square baking dish I didn't have one so i used two meatloaf-sized pans and it turned out OK]
Some steps can be done simultaneously to save time
1. Cook pasta according to package directions, omitting salt. Drain and transfer to medium bowl; stir in egg substitute and nutmeg.
2. Lightly spray bottom of 9-inch square baking dish with nonstick cooking spray. Spread pasta mixture on bottom of baking dish. Set aside
3. Preheat oven to 350 deg.F. Cook ground beef, onion, and garlic in large nonstick skillet over medium heat until meat is no longer pink. Stir in tomato sauce, mint, oregano, pepper, and cinnamon. Reduce heat and simmer 10 minutes; spread over pasta.
4. Melt margarine in small nonstick saucepan. Add flour. [add the flour VERY SLOWLY, tiny bit at a time.] Stir constantly for 1 minute. Whisk in milk. Cook, stirring constantly, until thickened, about 6 minutes; spread over meat mixture. Sprinkle with cheese. Bake 30-40 minutes or until set.
Gaeng Khiew Wan Gai (Green Chicken Curry)
Serves 2 (more like 3-4 IMO)
Ingredients:
8 oz. chicken breast, sliced
3 tbs. instant green curry paste
1 cup coconut milk
4 crisp eggplants cut into quarters (they look similar to tomatillos)
1/4 cup sweet basil fresh
4 red chilis, sliced (substituted serano for red and only used 2 - still plenty spicy. Exclude entirely if you want it mild)
2 tbs. fish sauce
1 tbs. sugar
1/2 cup water
Directions:
Using a frying pan, fry green curry paste with half of the coconut milk using low heat. Add chicken and stir fry until the chicken is cooked throughly.
Add the remaining coconut milk, water and crisp eggplants. Bring to a boil.
Season with fish sauce, sugar, sweet basil leaves, and red chilies. Quickly remove from heat.
Serve with jasmine rice.
Sauce:
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
1 (8oz) carton sour cream
2 canned jalapeno peppers, seeded and chopped (or one small can of diced jalapeno peppers)
Filling:
Extra-virgin olive oil
1 small can diced jalapeno peppers
1 onion, sliced
3 garlic cloves, chopped
1 1/2 tsp ground cumin
1/4 cup all-purpose flour
4 cups canned chicken stock
1 Deli roasted chicken, about 3 pounds, boned, meat shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
1/2 pound Monterey Jack cheese, shredded
8-10 flour medium tortilla's
To make sauce:
Melt butter in a saucepan over medium heat; add flour stirring until smoth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and jalapeno peppers.
To make filling: Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute more. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, jalapeno's, and cilantro, and season well with salt and pepper.
To assemble: Preheat oven to 350 degrees. Pour half the sour cream sauce mixture into the bottom of a 13x9 inch baking dish.
Put a big scoop of chicken mixture along the center of the tortilla shell. Sprinkle with cheese. Roll tortilla up like a cigar and place seam side down in baking dish. Continue to do this to fill the dish. Pour remaining sour ceam sauce mixture over enchilada's. Sprinkle top with cheese. Bake for 30 minutes until bubbly.
5 cups beef or chicken broth*
2 cups water*
2 tbsp. butter(optional)
*The stock is my preference, my grandmother usually just uses water but I like the extra flavor.
Meatballs:
1 lb. ground beef
1/2 cup white rice (uncooked)
1 1/4 tsp. salt
1/4 tsp pepper
1 small onion, finely chopped
1 tbsp dried parsley
dill, optional, a few dashes
2 egg yolks
Avgolemono (egg-lemon) sauce:
3 egg whites
Juice from 2-3 lemons
Bring butter, stock and water to a boil.
Combine all ingredients in meatballs and form 1" balls.
Drop meatballs into boiling water/stock and bring to a new boil. Reduce heat to medium-low. Add salt and pepper to taste, and simmer for 45 minutes. Remove from heat.
In a large bowl, beat egg whites with lemon juice. Slowly drizzle 2 ladles of broth from youvarelakia into bowl, continuously beating, so as not to scramble the egg.
Slowly pour broth/avgolemono mixture back into stockpot, stirring continuously.
12 corn tortillas
4-5 chicken breasts, boiled and deboned
2 (8 oz.) cream cheese, softened
Salt and pepper to taste
Soften tortillas in oleo or chicken stock. Fill with above mixture, roll up and place in a 9x13 pan sprayed with Pam.
Mix:
2 cans cream of chicken soup
2 cups half & half (1 pint)
1 can chopped green chiles
Warm mixture and pour over enchiladas. Top with 8 oz. grated Monterey Jack cheese.
Bake at 350 for 30 minutes, or until it bubbles.
(I usually get about 18 enchiladas out of this, enough to fill a 9x13 and an 8x8 to freeze for later!)
These were pretty close to the PF Changs Lettuce Wraps. These are really good!
1 lb chicken mince
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
peanut oil, for deep frying
2 oz dried rice vermicelli noodles, broken in sections
1 red chilli pepper, finely chopped
4 oz can water chestnuts, drained and roughly chopped
2 spring onions, finly sliced
1 teaspoon grated freash ginger
1 iceburg or romain lettuce
Sauce:
2 tablespoons soy sauce
1 tablespoon teriyaki sauce
1 tablespoon mild-hot chilli sauce
2 tablespoons hoisen sauce
1 teaspoon sesame oil
2 teaspoons finely grated orange rind
1 teaspoon cornflour
Mix together the chicken mince, soy sauce, vinegar and sesame oil. Cover and refrigerate.
Half-fil a deep fryer or large pan with peanut oil and heat to moderately hot. Add the rice noodles in small batches (they increase in size rapidly, causing the oil to rise) anf fry for 1-2 seconds, or until puffed. Remove and drain on paper towels.
To make the suace, combine all the ingredients and stir until the cornflour has dissolved. Set aside.
Heat a little peanut oil in a wok. Add the chicken mixture and fry for 3-4 minutes, breaking up any lumps with a fork or wooden spoon. Add the red pepper, water chestnuts, spring onion and ginger to the wok and toss for 1-2 minutes. Add the sauce to the wok and stir for 1 minute, or until slightly thickened. Remove from the heat and mix in the noodles, reserveing a few for garnish. Form the lettuce leaves into 6-8 cups and divide the chicken mixture among them. Sprinkle the reserve noodles on top.
A variation of a cold noodle dish with which I grew up. Make a big batch and take leftovers for lunch!
1 lb boneless chicken breasts
1 lb chinese flat noodles (can use spaghetti)
1 tbsp sesame oil
1 cucumber, cut into long matchsticks
Sauce:
1/2 cup peanut butter
6 tbsp sugar
1/2 cup vinegar (I use rice vinegar)
5 tbsp chicken broth
1/4 cup soy sauce
4 tsp sesame oil
3-4 tsp chile oil or chile w/garlice sauce
1. Put chicken in large pan of water, bring to a boil, and simmer for 20 minutes. Remove from water, cool chicken, and shred into small pieces.
2. Bring water to a boil, cook noodles, rinse, and drain. Toss noodles with 1 tbsp sesame oil.
3. Mix sauce ingredients in large measuring cup. Mix well, until all ingredients are blended.
4. Place chicken and cucumber on noodles. Pour on peanut sauce, mix, and serve.
This is a family recipe. Everyone loves it! Best with Fajitas, Breakfast Tacos (Egg and Potato, Chorizo and Egg, bean and cheese, etc), My rice, pinto beans, or plain with butter. MMM.
Measurements are pretty accurate but it may take a couple of tries to get the consistancy right.
Ingredients:
3 c. flour
1 tbsp salt
1/2 tbsp of baking powder
3 tbsp of corn oil or vegetable (my grandma uses lard but of course this is a little more figure friendly. They taste fabulous with lard though :)
1 c. of Hot Water
1. Add 3 c. of flour into a mixing bowl.
2. Add salt and baking powder, mix with flour with hands.
3. Add oil. Mix with hands.
4. Add about 3/4 c. of hot water. Make sure it's Hot not lukewarm but not too hot where it burns you.
5. Mix with your hands and knead. Add more water as needed. The masa(dough) should be a teeny bit sticky but more dry. It shouldn't stick to your fingers but it should be sticky. (That's the best I can explain it). If it's too sticky add a bit more flour.
6. Heat an ungreased griddle on Medium.
7. After it's kneeded take pieces of the dough about the size of a golf ball, maybe a bit bigger. And make the dough into little balls.
8. Roll out with a rolling pin: Flatten the ball. Start in the middle and roll up. Middle roll down. Than rotate till it's rolled out thin and round. If it looks like Australia or China instead of a cirlce it's ok... it will still taste good :)
9. Place on griddle after rolled out. Flip until golden brown on each side. I have a long flat griddle so I can fit three at a time.
10. Place in a tortilla container and/or wrap in a clean kitchen towel. They will stay warm that way.
11. EAT!!
I lived in Turkey when I was younger and I've been looking for a few Turkish recipes.
2 zucchini, peeled and cut in round slices
1/4 cup milk
1/2 cup flour
1/2 cup sun flower oil
Yogurt Sauce:
1/2 cup yogurt
1 garlic clove, smashed with salt
2 tbsp dill, chopped
Put the zucchini slices on a shallow plate and pour milk all over. Leave for about 20 minutes.
Pour the flour in another shallow plate. Remove the zucchini slices from milk, don't squeeze. Flour zucchini slices.
Heat up the oil and fry the zucchini slices until both sides take a light golden color. Afterwards, place on a paper towel to soak up any extra oil. Arrange on a service plate and serve with yogurt sauce while the slices are still crunchy.
Serve at room temperature on the same day.
8 oz. broad egg noodles
1/4 c. margarine
3 eggs beaten
2/3 c. sugar
1 tsp. vanilla
cinnamon
Cook noodles according to package. Drain and rinse with water. Put the margarine in a large bowl and cover with the noodles. When melted, mix well. Add the eggs and mix and then add the rest of the ingredients. Prepare 8x8 glass baking dish with non-stick spray. Pour mixture into baking dish. Sprinkle top with cinnamon and sugar. Place in pre-heated 350 degree oven for about 45 minutes
or until top turns brown. Let stand 5 minutes before serving.
My mother-in-law gave me this recipe a couple of years ago. Prep is a bit time consuming, but worth it. They will be a hit, guaranteed!
Ingredients:
1 lb. boneless, skinless chicken breasts, cut up
3/4 head cabbage, shredded thin
3 carrots, julienned
2 cups bean sprouts
3 cloves garlic, minced
4 tbsp. soy sauce
4 scallions
1/4 cup warm water
2 tbsp. cornstarch
3 tbsp. olive oil
1 pkg. egg roll wrappers (about 20 wrappers)
Directions:
Combine 3 tbsp. soy sauce, 1 tbsp. olive oil, 1 clove minced garlic, and 2 chopped scallions in a resealable bag. Add chicken to marinade. Place in refrigerator for at least 30 minutes.
Heat 2 tbsp. olive oil in wok or large pot over medium-high heat. Add chicken with the marinade juices to the wok. Cook about 5 minutes, then add another clove of minced garlic, and add the last tbsp. of soy sauce to the chicken mixture. Cook about 5 minutes more. Remove chicken from the wok and place in a bowl to cool.
To the same pan, add the shredded cabbage and carrots. Stir fry until vegetables become slightly wilted, about 4 minutes. Work in your bean sprouts and cook 1 minute more. Remove wok from heat.
Once your chicken has cooled, break it down into bite sized pieces. Add the chicken into the vegetable mixture and toss. To help prevent sogginess, strain the egg roll mixture in a colander. Bundle up some paper towels and press down on the mixture with your palms. Press out as much liquid as you can. Then, let mixture cool for about 30 minutes.
Combine cornstarch and water in small bowl. Sprinkle a bit of the cornstarch on your plate for the rolled egg rolls as well. This will help to prevent the rolls from sticking to the plate. Dip your finger in the cornstarch/water mixture and wet the sides. Put a small handful of chicken mixture (about 2 ounces) in the center of the wrapper. Then fold up according to the package directions.
Heat oil to 350 and carefully drop rolled up egg rolls into the hot oil. Cook for about 4 minutes, turning once. Remove egg rolls from hot oil and drain, VERTICALLY, in a pot lined with paper towels.
Serve with your favorite dipping sauce.
Mexican Lasagna
1 pkg. of soft flour shells
1 can of green chilies
2 cans of cream of mushroom soup
About 1lb. of boneless chicken breasts
1 pkg of shredded sharp cheddar cheese (big bag)
1 container of sour cream the medium size (I think it is 16 oz).
1 medium onion chopped
You also need a 9x13 pan and butter to grease the bottom, you are going to need a mixing bowl and a spoon to mix it.
Boil chicken until white – then shred the chicken in with the mix. Mix everything together, but leave a little cheese to sprinkle on the top. Then layer with shells first and end with the mix. Cook for 45 min. at 350 degrees with foil on top – then take the foil off for the last 15 minutes. Let cool for 10 minutes and serve!
1 head of cabbage quartered
1 large onion, chopped fine
1 pkg Onion Soup Mix
1 lb ground beef (or you can use 1/2 beef 1/2 pork)
2 eggs
1 tsp kosher salt
1 1/2 tsp black pepper
1 stick of butter
In a large stock pot, add cabbage, 1 tsp salt, and one of the the chopped onions. Bring to a boil and cook until cabbage is almost tender (not too soft, but not hard either). In a large bowl, mix ground beef, eggs, 1/2 tsp black pepper and onion soup mix. Using a slotted spoon, arrange a layer of cabbage in your casserole dish (about the size of a lasagna pan). On top of the cabbage, place a layer of the beef mixture, then another cabbage layer and so on. The top layer shoud be a cabbage layer. Ladel some of the cooking juice from the cabbage over the casserole. Top with butter cut into 1/2 inch pats. Sprinkle top with remaining black pepper. Bake in 350 degree oven for 45 - 60 minutes or until meat is cooked through. Serve with boiled potatoes and onions fried in butter(fried until they're dark brown and crispy)
This was always one of my favorite foods that my mother made. It was my grandmothers recipe and most likely her mothers recipe and so on. My mother comes from a small island in the North Sea called Insel Fohr. It belongs to Germany and has a lot of German influence, but there is an interesting blend of cultures there (which I'm sure is due in part to the Viking "visits" back in the day.)
Recipe By: Vince
Serving Size: 2
A shrimp-intensive stir fry in a highly seasoned sauce that will have you savoring the shells!
This is a recipe that attempts to reproduce the signature dish of the Phoenix Garden, a much loved NY Chinatown restaurant. Once it was made famous by an article in NY magazine it ceased being a hidden treasure.
This dish is most attractive served on a bed of quick fried rice-flour noodles. With some types of shrimp even the shells can be consumed. "Easy-peel" shrimp, now sold in supermarkets take all the work out of this dish. Just remove the legs and you're ready to go.
Ingredients:
1 lb. large shrimp, in shell
3 tablespoons peanut oil
1 tablespoon fresh ginger root, finely minced
2 to 3 cloves garlic, finely minced
2 scallions, shredded
SAUCE
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/4 teaspoons chili oil
Directions:
PREPARATION
Wash shrimp, remove legs, devein by cutting top of shell lengthwise with kitchen scissors. DO NOT remove shell!
Combine Sauce ingredients in small cup.
COOKING
Heat wok very hot. Add oil.
Stir-fry ginger and garlic 5-10 seconds. Do not let the garlic burn! IMMEDIATELY add shrimp and stir-fry to brown shells lightly (about 2-3 minutes).
Add Sauce mixture and continue to stir-fry 2 minutes until shrimp are just cooked.
Add scallions, stir-fry for 30 seconds.
Serve Immediately
This was one of my favorite things to eat as a child in Poland.
5 potatoes
1 medium onion
1 egg
1/2 cup of all purpose flour
Salt
Pepper
Oil
Peal the potatoes and the onion.
Grate the potatoes and the onion on the finest side of a grater.
This should result in a mushy mixture that has no lumps.
In a separate bowl beat the egg, and then add it to the potato and onion mixture.
Add salt and pepper to taste (about 1/4 teaspoon of each)
Stir in the flour.
Heat enough oil in a frying pan to generously cover the bottom.
Once the oil is hot, using a ladle, poor mixture into the the pan. About half a ladle equals one pancake.
Once you see that the bottom of the pancake is crisping up and browning on the edges, flip it over and allow the other side to brown. Remove from the oil onto paper towels.
Serve with sour cream or apple sauce.
Chunky Salsa. Everyone loves it!
4 tomatos
1 onion
2 jalapenos
2 handfuls of cilantro
Lime Juice
Salt, Pepper, Garlic
Dice and mix together. If you don't want it too spicy take the seeds out of the jalapenos. Add a bit of lime juice and season to taste.
Parisian Food is wonderful, but try to get mexican food in Paris, and you will be dissapointed (in my experience at least). They used chevre in a bland black bean soup which spoiled my appetite (although that is quite impressive because I can ALWAYS eat). So while we are preparing to cook in Paris, we want some delicious mexican-inspired recipes to bring with us. With B as commander, we prepared a delicious and easy light lunch today and make a lovely presentation on the side of hanger steak or pork loin. use your imagination! Sorry I do not have exact measurements, we did most of it to taste... which is half the fun. So if you need exact recipes, don't use this one :)
4 Big ripe tomatoes
1 can cracked hominy
1 small sweet potato
1/2 bell pepper
2 jalapenos
1 anaheim pepper
olive oil
1/4 cup red onion
salt and pepper
red pepper flakes
cut of the top 1/2 inch of the tomato and clean it out so there remains a little tomato bowl with about a 1/4 inch side. use the guts of the tomato to saute with the red onions, a generous pour of olive oil, salt and pepper to taste and some red pepper flakes to taste. to add a little flavor, add bacon or salt pork to the broth.
while that is simmering, dice the sweet potato and peppers so they are all about the same size dice. first saute the sweet potato with olive oil for about 5 minutes, add the hominy for another 5 minutes, then add the peppers and saute all together until the potatoes are tender. mix with the tomato/bacon sauce and fill the tomatoes.
roast the filled tomatoes at 350F for about 15 minutes, place the top back on the tomatoes and you have a lovely delicious light lunch or side dish.
Namaste everyone. This recipe dosen't use much pre-processed or canned items which is a positive. The ingredients are pretty easy to come by in any large grocery store. It's very good and smells great.
1 1/2 tablespoons vegetable oil
1 medium onion, chopped
1/2 teaspoon salt
1 tablespoon curry powder
1 14-ounce can coconut milk
1 cup diced tomatoes with chiles
2 tablespoons tomato paste
1 pound chicken breasts, cut into 1-inch cubes
3 cups fresh spinach
Heat the oil in a large skillet over medium heat. Saute chicken until browned, add the onions and salt, cook until soft. Add curry powder and cook for one minute stirring frequently.
Stir in coconut milk, tomatoes and tomato paste. Bring to boil and cook for 5 minutes or until thickened, stirring occasionally. Add spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste. Serve warm over noodle or rice. 4 servings
CHEESE SAMBOOSA - triangular fried "eggroll"-like appetizers with a tasty feta
cheese filling
A Ramadan Must-Have!! *smile*
Ingredients:
1 (500 gram) box of feta cheese
1 medium onion, finely chopped
1-2 Tablespoons of olive oil
1 clove of garlic, smashed
1 medium tomato, finely chopped
1/2 Maggi chicken bouillon cube
1 Tablespoon oregano flakes
Samboosa wrappers, eggroll wrappers, or filo pastry sheets
vegetable oil for deep frying
Cut up the feta cheese into small cubes. Cover with in cold water and soak for
at least a half an hour (to remove excess salt). In a skillet sauté the finely
chopped onion in a few Tablespoons of olive oil. When the onion is translucent,
add the finely chopped tomato and smashed garlic. Cook stirring for 2 minutes.
Add 1/2 of a Maggi chicken bouillon cube and the Tablespoon of oregano flakes.
Stir until the bouillon cube is dissolved. Remove from heat and cool to room
temperature. Drain the feta cheese and add to the onion mixture. Mix (smash
together) well.
To roll: Lay out a samboosa wrapper (long and rectangular in shape) with a short
edge of the rectangle directly in front of you. Place a rounded teaspoon of the
feta cheese filling near this edge. Then folding away from you (towards the
other short edge), enclose the cheese mixture in the wrapper by folding the
wrapper in a triangular shape. On the side, make a paste of flour and water (1/4
cup flour and 1/2 cup water). Moisten the final edge of the samboosa wrapper
with the flour paste to cause it to stick and keep the individual samboosa in
its triangular shape. Place wet ("pasted") side down on a lightly greased plate.
Note: if using eggroll wrappers or filo dough, you must cut it into rectangles
before stuffing with the meat mixture. For filo dough, use a thickness of two or
three sheets. The rectangles can be cut 1 1/2 - 2 1/2 inches wide, depending on
the desired size of the finished appetizer, and should be long enough to enable
you to completely enclose the cheese mixture
when folding.
When all of the samboosa have been rolled, fry a few at a time in a heavy
skillet in one inch of vegetable oil until the outside is golden and crispy.
Flip at least once while frying to brown both sides. Drain on paper towels.
Serve warm.
This is a very simple and traditional Polish recipe.
Its very similar to Italian Gnocchi.
Dumplings:
5 potatoes
1 egg
2 cups of flour
salt
Peel and boil the potatoes in salted water until they are tender.
Drain the potatoes and allow them to cool.
Process the potatoes through a ricer (or just mash them until there are no lumps)
Place the potatoes in a bowl. Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt. Mix by hand until the ingredients are combined. Add more flour, as needed, until the mixture becomes a soft dough consistency.
Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick. Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces. Repeat until you have the desired amount of pieces or you use up all the dough.
Boil water in a large pot. When the water boils add salt. Drop the dough pieces into the boiling water. Do not overcrowd the pot. Allow the pieces to float to the surface and boil for another 3-5 minutes.
Remove the kopytka from the water using a slotted spoon. Repeat until all are cooked.
Serve with one of the toppings listed below or with mushroom gravy.
Onion Topping:
3 tablespoons of butter
1 medium onion (finely chopped)
Salt
Pepper
Melt butter in a pan. Add the onions and a pinch of salt and pepper. Saute the onions until they are a nice golden color. Serve over the kopytka.
Breadcrumb Topping:
1/2 stick of butter
1/2 cup of breadcrumbs
Melt butter into a pan. Add breadcrumbs. Allow the breadcrumbs to brown slightly.
The consistency of this mixture should be moist, yet crumbly. Add more butter melted butter if needed. Serve over the kopytka.