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Recipes |
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Volume 6 |
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Albondigas Ingredients
·
1 quart water ·
4 carrots, sliced ·
2 small potatoes, peeled and diced ·
1 medium onion, diced ·
1 1/2 cups salsa, medium or hot ·
2 beef bouillon cubes ·
1 1/2 pounds ground beef ·
1/3 cup seasoned dry bread crumbs ·
1/3 cup milk ·
chopped fresh Directions
1.
In a large stock pot, bring water,
carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a
medium simmer, stirring occasionally, approximately 10 minutes. 2.
Mix the beef, breadcrumbs, and milk
together in a bowl. Form into 1-inch meatballs, and drop into boiling broth.
Once soup returns to a boil, reduce heat to medium-low. 3.
Cover and cook 20 minutes, or until
meatballs are no longer pink in center and vegetables are tender. Serve with
sprinkled cilantro for garnish. Cabbage
and Pasta Ingredients
·
1 (12 ounce) package farfalle (bow tie)
pasta ·
1 cup butter ·
1 medium head cabbage, chopped ·
1 medium onion, chopped ·
3 cloves garlic, minced ·
1/2 teaspoon salt ·
1/4 teaspoon Directions
1.
Bring a large pot of lightly salted water
to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al
dente; drain. 2.
Melt the butter in a skillet over medium
heat. Stir in the cabbage, onion, and garlic, and season with salt and
pepper. Cook 15 minutes, or until the cabbage and onion are tender. 3.
In a large bowl, toss together the cooked
farfalle and the cabbage mixture. Serve warm. Scalloped
Cabbage with Fennel and Cranberries Ingredients
·
1 1/2 pounds green cabbage, shredded
roughly ·
1 medium bulb fennel, chopped roughly ·
1/2 pound smoked turkey breast, in
1/2-inch cubes ·
1 cup dried cranberries ·
4 teaspoons fennel seeds ·
2 cups low-fat, reduced-sodium chicken
broth ·
1/2 cup light cranberry juice ·
1 tablespoon extra virgin olive oil ·
Salt and freshly ground black pepper Directions
1.
Preheat oven to 425 degrees. 2.
Place cabbage and fennel in a 9-by-13-inch
Pyrex dish or other large, shallow casserole. Sprinkle on turkey, cranberries
and fennel seeds. Pour on broth, juice and oil. Add salt and pepper. 3.
Bake, covered, 30 minutes. Uncover, stir
and bake 30 minutes. Serve. DeeAnn's
Cheesy Bacon Cabbage Ingredients
·
6 slices bacon ·
1 head cabbage, cored and coarsely chopped
·
salt and pepper to taste (optional) ·
2 cups shredded Cheddar cheese Directions
1.
Fry the bacon in a large skillet over
medium heat until crisp. Remove to paper towels to drain, then crumble and
set aside. Pour off bacon grease, reserving about 1 tablespoon in the pan. 2.
Fry the cabbage in the bacon grease over
medium heat until cabbage is tender, or to your desired degree of doneness.
Remove from the heat and season with salt and pepper. Top with shredded
cheese and crumbled bacon. Caramelized Pancetta and Fennel Salad Ingredients
Directions Preheat
the oven to 400 degrees F. Line a baking sheet with parchment paper. In a
medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil,
salt, and pepper. Place the ingredients on the baking sheet in a single
layer. Cook until the pancetta is crisp and the fennel is caramelized, about
20 minutes. Remove from the oven and let cool for 5 minutes. In a
large bowl, place the salad greens, crumbled pancetta, and caramelized
fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately. Red Wine Vinaigrette:
Mix
the vinegar, lemon juice, honey, salt, and pepper in a blender. With the
machine running gradually blend in the oil. Season the vinaigrette, to taste,
with more salt and pepper, if desired. Cod in a Sack with Fennel and Onion Directions Parchment paper Ingredients
Preheat oven to 400 degrees F. Rip off 4 sheets of parchment
paper, each a little over a foot long. Make layered stacks dividing the
fennel, onions, garlic, olives, and cod among the parchment pieces, working
in the center of each piece of paper. Season the cod with salt and pepper and
top with parsley. Drizzle extra-virgin olive oil liberally over the fish
portions. Fold the top and bottom edges together and crease several times
then crease up the ends of the packets. Arrange the packets on the baking
sheet and place in the center of the hot oven. Bake packets 20 minutes. Serve a
packet per dinner plate and cut open at table. Cut lemon into wedges and
serve to squeeze down over the hot fish. Pass bread to mop up the cooking
juices in the sack. Grilled Shiitake Mushroom Salad on Mizuna with Ponzu
Style Dressing Ingredients Ponzu-Style
Dressing:
·
3 tablespoons yuzu juice (or a combination
of fresh orange juice, grapefruit juice, and lime juice) ·
1 teaspoon finely chopped grapefruit zest ·
1 teaspoon finely chopped orange zest ·
1 teaspoon finely chopped lime zest ·
3 tablespoons unseasoned rice vinegar ·
2 tablespoons mirin ·
1/4 cup soy sauce ·
Pinch sugar Salad:
·
12 shiitake mushrooms, cleaned and stems
removed ·
Peanut oil ·
Salt and freshly ground black pepper ·
4 cups mizuna leaves Directions Dressing: Combine all ingredients in a small saucepan
and bring to a boil over high heat. Remove from heat, let cool to room
temperature, then refrigerate for at least 30 minutes. Salad: Heat grill to high. Brush mushrooms with oil
and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side
or until just cooked through. Remove from heat and tear into rough pieces. Place mizuna in a large bowl and toss with a
few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to
bowl, toss, and drizzle with more of the dressing. Grilled Ahi Tuna "Sashimi" Strips with Mizuna
and Avocado Ingredients
Directions Preheat grill. Brush steaks with
oil and season with salt and pepper to taste. Grill for 1 minute on each side
(just to obtain grill marks) Remove and slice each steak into 8 slices Place 1 cup of mizuna on each plate.
Divide avocado and tomatoes among plates. Drizzle with the wasabi
vinaigrette. Wasabi vinaigrette:
Whisk
together all ingredients until combined. Season with salt and pepper to taste
Baked Stuffed Onions Ingredients
·
1/2 cup uncooked white rice ·
6 large Vidalia onions ·
3/4 pound ground spicy pork sausage ·
1/4 cup chopped green bell pepper ·
1 egg, beaten ·
1 (8 ounce) package cream cheese, softened
·
1/2 teaspoon dried oregano ·
2 tablespoons chopped fresh parsley ·
2 tablespoons butter, melted ·
1/2 teaspoon Directions
1.
Preheat oven to 400 degrees F (200 degrees
C). Lightly grease a baking dish. 2.
In a saucepan bring 1 cup water to a boil.
Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile,
bring a large pot of salted water to a boil. Peel onions and slice off the
tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool
and remove the centers, leaving the shell intact. Chop onion centers and
reserve 1/2 cup. 3.
Place sausage in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain and set aside, reserving
drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
4.
In a large bowl combine green pepper,
onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley.
Spoon mixture into onion shells and place in prepared dish. Combine melted
butter and paprika; brush tops of onions. 5.
Cover and bake in preheated oven for 15
minutes. Uncover, and bake an additional 5 minutes. Hearty
Potato, Bacon and Onion Soup Ingredients
·
4 slices bacon, diced ·
2 tablespoons margarine ·
3 onions, chopped ·
2 tablespoons all-purpose flour ·
4 1/4 cups water ·
1 cube vegetable bouillon ·
4 potatoes, cubed ·
2 egg yolks ·
1 1/3 cups sour cream ·
1 tablespoon chopped fresh Directions
1.
In a large saucepan over medium high heat,
saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to
medium, add the butter or margarine and onions and saute for about 5 minutes,
or until onions are tender. Add the flour and stir well for one minute. 2.
Remove saucepan from heat and gradually
add the water, stirring well. Return to stovetop, raising heat to high. Add
the bouillon and potatoes, bring to a boil and then reduce heat to low.
Simmer uncovered for about 10 minutes, or until potatoes are tender. 3.
In a small bowl, combine the egg yolks and
the sour cream and mix together. Gradually add this mixture to the soup,
stirring well. Heat through, but do not boil. Stir in the parsley just before
serving. Garlic Mashed Potatoes with Spinach Ingredients
Directions Place potatoes in a pot and cover
with water. Salt water and boil potatoes until tender 12 to 15 minutes. Wash and chop spinach. Drain potatoes and melt butter in
the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add
the spinach, separating the greens as you do. Season greens with salt, pepper
and nutmeg. Add potatoes to the pot and mash to desired consistency. Spinach Salad with Warm Bacon Dressing Ingredients
Directions Remove the stems from the spinach
and wash, drain and pat dry thoroughly. Place into a large mixing bowl and
set aside. Place the eggs into an electric
kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once
the water comes to a boil, the kettle will turn itself off. Leave the eggs in
the water for 15 minutes. Remove and peel off the shell. Slice each egg into
8 pieces and set aside. While the eggs are cooking, fry the
bacon and remove to a paper towel to drain, reserving 3 tablespoons of the
rendered fat. Crumble the bacon and set aside. Transfer the fat to a small
saucepan set over low heat and whisk in the red wine vinegar, sugar and Add the mushrooms and the sliced
onion to the spinach and toss. Add the dressing and bacon and toss to
combine. Divide the spinach between 4 plates or bowls and evenly divide the
egg among them. Season with pepper, as desired. Serve immediately. Penne with Spinach Sauce Ingredients
Directions Bring a large pot of salted water
to boil. Add the penne and cook until it is tender but still firm to the
bite, stirring occasionally, about 12 minutes. Mince the garlic in a food
processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2
teaspoon of pepper, and half of the spinach leaves. Blend until the mixture
is smooth and creamy. Set the cheese and spinach mixture aside. Meanwhile, place the remaining
spinach leaves in a large bowl. Drain the pasta, reserving 1 cup of
the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl.
Scrape the cheese and spinach mixture over the pasta mixture and toss to
coat, adding enough reserved cooking liquid to moisten. Season the pasta, to
taste, with salt and pepper. Sprinkle the Parmesan over and serve. Caramelized Salmon with Bok Choy and Asian Citrus Sauce Ingredients
Directions Season the salmon with salt and
pepper. Dredge the salmon in the sugar, coating well. Heat a small saute pan,
over medium heat. When the pan is hot, add the salmon, and sear for 2 to 3
minutes on each side, until the salmon is caramelized on both sides. Remove
from the pan Heat oil in a large skillet over
medium high heat and stir in sliced red peppers, garlic, onion and red pepper
flakes. Stir and cook for 2 minutes. Stir in cabbage, bok choy and carrots
and cook for 1 minute. Add stock, vinegar, and sugar and season with sesame
oil. Plate salmon with stir-fried
vegetables. Drizzle with citrus sauce. Asian Citrus Sauce: 1 orange, juiced 1 lime, juiced 2 tablespoons rice wine vinegar 1 teaspoon sugar 2 teaspoons sesame oil 2 teaspoons, red pepper flakes 2 tablespoons chopped fresh
cilantro leaves Whisk all ingredients together. Let
stand for 30 minutes to blend. Stir-Fried Bok Choy with Ginger and Garlic Ingredients
Directions Heat oil in a large skillet over
medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy
sauce cook 3 to 5 minutes, until greens are wilted and stalks are
crisp-tender. Season, to taste, with salt and black pepper. Beet Salad with Watercress Drizzle Ingredients
Directions Put the beets into a steamer basket
over a large pot of boiling water. Cover and steam for about 45 minutes or
until beets are tender. Drain and let cool until you can handle them. Cut the
ends off of the beets and peel them (the peel should rub off easily with a
little help from a paring knife here and there). Cut the beets into large
dice. Toast the walnuts in a dry saute
pan over medium-high heat for 3 minutes or until fragrant, and set aside. Put the watercress, goat cheese,
buttermilk, vinegar and salt into a food processor and process until smooth
and creamy. Put the beets on a serving dish,
drizzle the watercress sauce on top and sprinkle with walnuts. Avocado and Endive Salad Minestrone Soup Yield: Makes about 10 cups, serving
6 to 8 1/2 pound (about 1 1/4 cups) dried white beans such as Great
Northern OR a can If using dried beans, soak in enough water to cover them
by 2 inches overnight or quick-soak them. Drain the white beans, in a
saucepan combine them with enough water to cover them by 2 inches, and simmer
them, uncovered, adding more water if necessary to keep them barely covered,
for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer
the white beans for 5 minutes more. Remove the pan from the heat and let the
white beans stand, uncovered. In a heavy kettle cook the pancetta in the oil
over moderate heat, stirring, until it is crisp and pale golden, add the
onion, and cook the mixture, stirring, until the onion is softened. Add the
carrots, the celery, and the garlic and cook the mixture, stirring, for 4
minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut
into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the
cabbage and the kale and cook the mixture, stirring, until the cabbage is
wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1
hour. Drain the white beans, reserving the liquid, in a blender
or food processor
purée half of them with 1 cup of the reserved liquid, and stir the purée and
the remaining white beans into the soup. Simmer the soup, uncovered, for 15
minutes, thin it if desired with some of the remaining reserve liquid, and
season it with salt and pepper. The soup may be made 3 days in advance and
kept covered and chilled. Reheat the soup, thinning it with water as desired.
Sprinkle with the Parmesan and serve.
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