Recipes

[Zhills]

Yellow Rice Pilaf

Source: Martha Stewart Living, June 2003

· Prep Time 15 minutes

· Total Time 30 minutes

· Serves 4

Ingredients

·

o Coarse salt

o 1 1/2 cups long-grain rice

o 2 tablespoons extra-virgin olive oil

o 1 onion, cut into 1/2-inch dice

o 1 carrot, cut into 1/4-inch dice

o 1 cup frozen peas, thawed and drained

o 1 teaspoon ground turmeric

o 1/2 teaspoon ground cumin

o 1/4 teaspoon ground paprika

o Freshly ground pepper

Directions

1. Fill a medium saucepan with water, and bring to a boil; add salt and rice. Cook until rice is just tender, 15 to 20 minutes. Drain, and transfer rice to a serving bowl.

2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, and cook, stirring, until it begins to soften, about 4 minutes. Add carrot; cook, stirring, until vegetables are tender, about 5 minutes. Stir in peas, turmeric, cumin, and paprika; cook until heated through. Transfer mixture to bowl with rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.

Next ingredient: Pork (any cut)

[walker]

Golden Pork with Cinnamon-Sugar Apples (Crock Pot Recipe)

1 pork loin roast (about 3 lbs.)

1 can golden mushroom soup, undiluted

1/2 cup water

1/4 cup packed brown sugar

2 Tablespoons soy sauce

1/4 cup granulated sugar

3 Tablespoons ground cinnamon

2 Granny Smith apples, cored and sliced

Hot cooked rice or noodles

Place pork in crock pot. Combine soup, water, brown sugar and soy sauce in bowl; mix well. Pour over pork. Cover and cook on Low 8 hours. About 1 hour before serving, combine granulated sugar and cinnamon in resealable plastic food storage bag. Add the apples; shake to coat well. Place apples on top of pork. Cover; cook 1 hour longer. Serve with rice or noodles.

NEXT INGREDIENT: COCONUT

[HonnyBrown]

Yesterday's time change threw me for a loop. I actually took a nap and overslept this morning!

I hope everyone is well!

Quick Chicken Curry

3 skinless, boneless chicken breasts, cubed

2 bell peppers, cut into strips

1 onion, cut into strips

2 tablespoons curry paste

2/3 cups coconut cream (available at Trader Joe's)

Shredded coconut, for garnish

1. Brown chicken on both sides in a cast iron pot or pan

2. Add peppers and onions, cook until wilted.

3. Add curry paste and coconut cream and mix well.

4. Cook for 20 minutes

5. Add shredded coconut to garnish.

Next: Anchovy paste

[Beebee2]

This fancy sandwich is well worth the effort, great for a picnic or special fun time.

Julia Child’s Pan Bagnat

For the vinaigrette:
1 small shallot, minced
1 T red wine vinegar
3 T extra-virgin olive oil
Salt and freshly ground pepper

1 round of Garlic and Rosemary Focaccia or other round loaf*
Extra-virgin olive oil
About 6 leaves red-leaf lettuce, washed and dried
8 oz Brie cheese, in 1/4" thick flat slices
3/4 c black oil-cured olives, pitted and roughly chopped
1 large fresh tomato, cored, thinly sliced
2-oz can anchovies in olive oil; I used a little anchovy paste instead

Special equipment:
Plastic wrap; 2 cookie sheets or trays; a heavy pan or other weighty items for pressing the sandwich

To make the vinaigrette, mix the shallot and vinegar in a small bowl, and gradually whisk in the oil with a fork. Season with salt and pepper to taste.

Cut the bread horizontally into even top and bottom layers. Turn the top over, then drizzle olive oil all over the cut sides of both layers, using 2 or 3 Tbs of oil on each.
Yes, tablespoons.

Make layers of all the filling ingredients. First, completely cover the sandwich bottom with 5 or 6 lettuce leaves, then arrange the slices of Brie on top. Scatter the chopped olives and cover with the tomato slices in a single layer.

Spoon about half the vinaigrette over the tomatoes, then separate the anchovy fillets and distribute evenly. Drizzle the remaining vinaigrette (and the oil from the anchovy can, if using) all over the filling. Finally, replace the top layer of the bread to close the sandwich.

Wrap the sandwich well with several layers of plastic wrap and place on a cookie sheet or pizza pan or tray. Lay another tray on top of the sandwich and center some heavy items to press and flatten the loaf (a heavy pan and a 5-lb bag of sugar, for example).

Place the weighted sandwich in the refrigerator for at least a couple of hours or overnight. Before serving, remove the weight, unwrap the compressed sandwich, and let it come to room temperature. Cut into serving-size wedges or, as an hors d'oeuvre cut in thin parallel slices, and again into short, bite-size lengths. 1 large sandwich makes 8 large wedges or 24-hors-d'oeuvre-size pieces.

Notes:
*You don't want there to be too much bread, so a high round loaf is not ideal, the flat of focaccia works best

**We are anchovy cowards and I just used tiny tiny squishes from a tube of anchovy paste, and so probably altered the true flavor. Yet it was still yummy!

Other Notes:
On TV, Julia Child, whose recipe this is, said that the people of Provence say it isn't a good sandwich unless the olive oil runs down your arms. I thought that was funny, but it gives an idea of the intent. That is the part of the world where bread salads with similar ingredients are enjoyed, so this almost seems like a portable bread salad, in that respect. Hope you enjoy this as much as we have.

next ingredient: asparagus

[Zhills]

Roasted Asparagus

Ingredients

• 1 lb asparagus spears (thick spears are best for roasting)

• 1-2 Tbsp olive oil

• 2 cloves garlic, minced*

• Kosher Salt

• Freshly grated black pepper*

• Lemon juice (or balsamic vinegar)

*(I use garlic/pepper instead)

Method

1 Preheat your oven to 400°F (205°C). Rinse the asparagus spears. If the ends are tough, break them off and either discard or save for stock. You can also use a vegetable peeler to peel away the tough outer skin of the fatter ends of the asparagus if you want.

2 Line a roasting pan with foil (or silpat). Arrange the asparagus spears in a single layer on the lined roasting pan. Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and minced garlic, and rub over the asparagus spears to evenly distribute.

3 Roast for 10 minutes, more or less, depending on your particular oven and how thick the spears are, until the asparagus are just lightly browned and tender when you pierce them with a fork.

To serve, drizzle with fresh lemon juice or balsamic vinegar, and if you want, a sprinkling of grated Parmesan cheese.

Next ingredient: Cucumbers

[walker]

I may have posted this before. It is something different for a summertime dip.

Cool Cucumber Dip

8 ozs. cream cheese

1/4 cup sour cream

1 pkg. dry ranch salad dressing mix

1 cucumber

1 bunch green onions, sliced

1 round unsliced loaf bread

1 loaf crusty bread

Mix softened cream cheese, sour cream and dry salad dressing mix. Set aside.

Peel cucumber, slice lengthwise and remove seeds. Dice cucumber into small pieces and sprinkle with a little salt or celery salt. Add cucumber and onions to cream cheese mixture. Mix well and refrigerate.

Slice top off a round loaf of bread and hollow out, leaving a 1 inch shell. Cut reserved bread into cubes, along with the additional loaf of bread. Fill round shell with cucumber dip before serving.

NEXT INGREDIENT: COTTAGE CHEESE

[Zhills]

Cottage Cheese Pineapple Sandwiches

Creamy cottage cheese 1 Cup (16 tbs)
Crushed pineapple 1/2 Cup (8 tbs), well drained
Salt 1/8 Teaspoon
Toasted chopped almonds 1/4 Cup (4 tbs)
Minced parsley 1 Teaspoon (For Garnish)

Bread cut into 3 x 2.25 inch diamonds

Directions

Combine cottage cheese with pineapple, salt and almonds; blend well.
Spread on bread; garnish with parsley. Best on dark breads.

Good summertime lunch sandwich.

Next ingredient: cabbage

[Beebee2]

This is so good and perfect for a St. Patty Day's celebration

Cheddar Colcannon Torte

Butter for greasing pan
1/2 head Savoy cabbage, cored and shredded
Salt
6 slices bacon
4 baking potatoes, peeled and cut into 1/4-inch slices
Freshly ground pepper
2 c, 8 oz, shredded Kerrygold Irish Cheddar cheese

Butter a 9-inch pie plate or tart pan. In a medium saucepan, blanch cabbage in boiling salted water for 2 to 3 minutes.

Drain and plunge into cold water. Drain again and transfer to paper towels to dry.

In a large skillet, cook bacon over medium heat for 5 to 7 minutes, or until crisp.

Remove with a slotted spoon and transfer to a bowl.

Reserve bacon drippings.

Add cabbage to the bacon and toss gently. Sprinkle potatoes with pepper and toss in bacon drippings.

Layer 1/3 of the potatoes in the prepared pan. Sprinkle with 1/3 of the cheese, top with half the cabbage mixture and sprinkle with another 1/3 of the cheese. Add another 1/3 of the potatoes, the remaining cheese, then the remaining cabbage mixture.

Top with remaining potatoes.

Cover with a sheet of parchment paper or aluminum foil and bake in preheated 400-degree oven for 45 minutes, or until the potatoes are tender.

Remove from oven and let cool for 15 minutes.

To serve, cut in wedges. Serves 8.

next ingredient: fresh strawberries

[forrestwolf]

I like easy............

Strawberries and Cream Dessert Squares

Ingredients

Crust

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2 cup butter or margarine, softened

1 egg

Filling

1 cup white vanilla baking chips (6 oz)

1 package (8 oz) cream cheese, softened

Topping

4 cups sliced fresh strawberries

1/2 cup sugar

2 tablespoons cornstarch

1/3 cup water

10 to 12 drops red food color, if desired

Directions

1 Heat oven to 350°F. Spray bottom only of 15x10x1 (USE JELLY ROLL PAN)- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

2 In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3 In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

NEXT INGREDIENT: GREEN OLIVES

[Zhills]

STUFFED CELERY Appetizers

INGREDIENTS

1 celery stalk / bunch
1 8oz. soften cream cheese
1 cup of green olives stuffed with red pimentos
1 tsp of smoked paprika
salt / pepper to taste

DIRECTIONS

1. In a bowl mix the cream cheese with paprika, salt and pepper.

2. Chop the olives real small then add to the cream cheese.

3. Use a potato peeler to softly peel the outsides of the celery sticks (this way you will not feel the strings when biting on it).

4. Cut the celery stick to about 2 inches in length.

5. Fill each stick with the cream cheese mixture and they are ready to serve.

Next ingredient: Garlic