Man-To-Man Black Bean Stew
By Cynthia Lair
Serve this yummy stew over white or brown rice or with warm tortillas for a delicious, carbohydrate-rich meal. Blends of Mexican seasonings come in bulk or bottles at the grocery store. Usually a combination of cumin, oregano, peppers, and other spices, they add a Southwestern flavor to dishes. Wheat-free, optionally dairy-free.
* 1 teaspoon extra-virgin olive oil 1 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 2 teaspoons Mexican seasoning
* 1 cup dried black beans, soaked
* 1 dried chipotle chile
* 2 cups soup stock or water
* 1-2 teaspoons sea salt
* 1/2 cup frozen corn kernels
* 1/2 cup tomatoes, chopped
* 1/3 cup cilantro, chopped
* lime juice
* sour cream
,/p> Heat oil in a large pot. Add onion, garlic, cumin, and Mexican seasoning and saute until onions are soft. Drain soaking water off beans. Add soaked beans, chipotle chile, and stock or water to onions and spices. Raise heat and bring to boil. Reduce heat and simmer at least 1 hour, until beans are tender. (You can also pressure-cook the beans.) Salt to taste. Add corn, tomatoes, and cilantro. Serve garnished with a squeeze of lime and a dollop of sour cream.
Saturday, December 15, 2007
Indian Dhal Curry
Indian Dhal Curry
This is a rich and filling lentil curry is wonderful as a main meal rather than as a side dish. It's a really easy dish to make and is great served with basmati rice.
* 2 cups red lentils
* 1 large onion, diced
* 1 tablespoon vegetable oil
* 2 tablespoons curry paste
* 1 tablespoon curry powder
* 1 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1 teaspoon minced garlic
* 1 teaspoon ginger root, minced
* 1 (14.25 ounce) can tomato puree
Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary). While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well.
When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
This is a rich and filling lentil curry is wonderful as a main meal rather than as a side dish. It's a really easy dish to make and is great served with basmati rice.
* 2 cups red lentils
* 1 large onion, diced
* 1 tablespoon vegetable oil
* 2 tablespoons curry paste
* 1 tablespoon curry powder
* 1 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1 teaspoon minced garlic
* 1 teaspoon ginger root, minced
* 1 (14.25 ounce) can tomato puree
Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary). While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well.
When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
Four Cheese Spinach Lasagna
Four Cheese Spinach Lasagna
By Ashisha, Mothering Articles Editor
Saute:
2 cups chopped fresh broccoli
1 1/2 cups julienne carrots
1 cup sliced green onions
1/2 cup chopped sweet pepper
3 garlic cloves, minced
2 teaspoons olive oil
1/2 cup flour
3 cups milk
1/2 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-10 ounce frozen chopped spinach, drained
1 1/2 cup cottage cheese (small curd), or ricotta
4 ounces shredded mozzarella cheese
12 lasagna noodles, cooked
Preheat oven to 375.
Sauté broccoli, carrots, onions, peppers, and garlic in olive oil. Set aside.
In another pan, whisk flour and milk together and cook for two minutes. Add parmesan, salt and pepper. Stir in frozen spinach. Set aside.
In a bowl, combine cottage cheese (or ricotta) and mozzarella.
Spread 1/2 spinach mixture on greased 13"x9" pan.
Layer 4 noodles and half cheese mixture & some of the vegetable mixture and some of the spinach mixture. Layer more noodles and repeat, ending with spinach on top.
Cover and bake for 35 minutes.
Uncover and continue baking for 15 minutes more.
Let stand for 15 minutes before cutting.
The Verdict:
This was weird with a spinach cream sauce instead of traditional spaghetti sauce. I don't think I'll make this again.
By Ashisha, Mothering Articles Editor
Saute:
2 cups chopped fresh broccoli
1 1/2 cups julienne carrots
1 cup sliced green onions
1/2 cup chopped sweet pepper
3 garlic cloves, minced
2 teaspoons olive oil
1/2 cup flour
3 cups milk
1/2 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-10 ounce frozen chopped spinach, drained
1 1/2 cup cottage cheese (small curd), or ricotta
4 ounces shredded mozzarella cheese
12 lasagna noodles, cooked
Preheat oven to 375.
Sauté broccoli, carrots, onions, peppers, and garlic in olive oil. Set aside.
In another pan, whisk flour and milk together and cook for two minutes. Add parmesan, salt and pepper. Stir in frozen spinach. Set aside.
In a bowl, combine cottage cheese (or ricotta) and mozzarella.
Spread 1/2 spinach mixture on greased 13"x9" pan.
Layer 4 noodles and half cheese mixture & some of the vegetable mixture and some of the spinach mixture. Layer more noodles and repeat, ending with spinach on top.
Cover and bake for 35 minutes.
Uncover and continue baking for 15 minutes more.
Let stand for 15 minutes before cutting.
The Verdict:
This was weird with a spinach cream sauce instead of traditional spaghetti sauce. I don't think I'll make this again.
Tamale Pie II
Tamale Pie II
by Emily Rozell
My husband and little boy love this recipe! It's very easy to make, and a great meal on a cold day.
1 tablespoon oil
1 pound lean ground beef or 1 14-ounce block of firm tofu, crumbled
1 yellow or white onion, chopped
1 green or red bell pepper, chopped
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon paprika
2 teaspoons cumin
1 14-ounce can fire-roasted tomatoes
1 4-ounce can green chilies
1 15-ounce can corn, drained
1 4-ounce can sliced black olives
1 14-ounce can kidney beans
1 cup grated cheddar or jack cheese
1/4 cup water (delete if using tofu)
1 pound package cornbread mix and ingredients to make the cornbread (eggs, milk, etc.)
Preheat oven to 375 degrees.
Heat oil in large skillet on medium high heat, add the beef/tofu and onion, pepper. Add salt, chili powder, paprika and cumin. Cook, stirring frequently, until beef has browned. Remove from heat and drain excess fat/liquid.
Mix in tomatoes, chiles, corn, olives, beans, cheese and water (if using). Add more chili powder and cumin if desired. Rub a little oil in a 9x13 baking dish. Spoon into the dish.
In a large bowl prepare the cornbread batter. Pour the batter over the meat/bean mixture.
Bake for 35-40 minutes, or until the top is browned.
Serve with guacamole, sour cream, and/ or salsa.
Edit - I want to attempt to make this with ground pork
by Emily Rozell
My husband and little boy love this recipe! It's very easy to make, and a great meal on a cold day.
1 tablespoon oil
1 pound lean ground beef or 1 14-ounce block of firm tofu, crumbled
1 yellow or white onion, chopped
1 green or red bell pepper, chopped
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon paprika
2 teaspoons cumin
1 14-ounce can fire-roasted tomatoes
1 4-ounce can green chilies
1 15-ounce can corn, drained
1 4-ounce can sliced black olives
1 14-ounce can kidney beans
1 cup grated cheddar or jack cheese
1/4 cup water (delete if using tofu)
1 pound package cornbread mix and ingredients to make the cornbread (eggs, milk, etc.)
Preheat oven to 375 degrees.
Heat oil in large skillet on medium high heat, add the beef/tofu and onion, pepper. Add salt, chili powder, paprika and cumin. Cook, stirring frequently, until beef has browned. Remove from heat and drain excess fat/liquid.
Mix in tomatoes, chiles, corn, olives, beans, cheese and water (if using). Add more chili powder and cumin if desired. Rub a little oil in a 9x13 baking dish. Spoon into the dish.
In a large bowl prepare the cornbread batter. Pour the batter over the meat/bean mixture.
Bake for 35-40 minutes, or until the top is browned.
Serve with guacamole, sour cream, and/ or salsa.
Edit - I want to attempt to make this with ground pork
Tuesday, June 12, 2007
Pad Tkapow
Choice of meat, cut small. (shrimp, venison, scallops are popular choices at our house- you can also use tofu or none)
Vegetables of preference, cut small- I like broccoli, bokchoy, snow peas, bamboo, water chestnuts, some grated carrots, celery, onion, mushrooms
Finely chopped chili peppers, refresh if dried
Finely chopped garlic
Tamari (or soy sauce)
Oyster sauce
White pepper
Stock (coordinate with meat choice) or water
Oil of choice to stir-fry (I prefer coconut oil)
Fresh Basil Rice or noodles to serve over, I prefer rice noodles I buy at the Asian market.
It is best if everything is chopped and portioned before you start cooking, it saves a lot of headache. The prep is the time-consuming part, the actual cooking takes me about 2-4 minutes
Heat oil on high heat in a wok or similar pan. Throw in about a heaping tsp of garlic and however much chili pepper you want for your taste, add meat, stir until almost finished cooking. Add veggies, cook until ready, add soy sauce and oyster sauce, thin with stock or water, season lightly with white pepper. Pour over rice or noodles, and eat.
Vegetables of preference, cut small- I like broccoli, bokchoy, snow peas, bamboo, water chestnuts, some grated carrots, celery, onion, mushrooms
Finely chopped chili peppers, refresh if dried
Finely chopped garlic
Tamari (or soy sauce)
Oyster sauce
White pepper
Stock (coordinate with meat choice) or water
Oil of choice to stir-fry (I prefer coconut oil)
Fresh Basil Rice or noodles to serve over, I prefer rice noodles I buy at the Asian market.
It is best if everything is chopped and portioned before you start cooking, it saves a lot of headache. The prep is the time-consuming part, the actual cooking takes me about 2-4 minutes
Heat oil on high heat in a wok or similar pan. Throw in about a heaping tsp of garlic and however much chili pepper you want for your taste, add meat, stir until almost finished cooking. Add veggies, cook until ready, add soy sauce and oyster sauce, thin with stock or water, season lightly with white pepper. Pour over rice or noodles, and eat.
Chicken Pot Pie w/Herbed Crust
Chicken Pot Pie w/Herbed Crust
Note: Some times I use a prepared crust for this or Phyllo dough. Both work great. The homemade crust is actually really easy to make.
When I make this for the freezer. I triple or quadruple the filling and split then freeze.
Herbed Pie Crust (From the Grass-fed Gourmet)
1 1/2 cups whole wheat pastry flour (soft white wheat)
3/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp thyme
1/2 tsp dried oregano
8 Tbs butter or lard
6-8 Tbs ice water
Combine flour, salt, pepper, and dried herbs in a medium bowl, Use a pastry blender or fork to cut the butter/lard into the flour mixture until it is crumbly. Add the ice water gradually, mixing quickly with a fork until the dough is just moist enough to hold together. BE CAREFUL not to add too much water. You may not need the full 6 Tbs. Shape the dough into a ball. Then place on a floured surface and roll out to a rectangle at least 9x13 inches. (This makes a pot pie with only a top crust..no soggy bottoms. But I am sure you could shape different for a regular round pan and put it on top and bottom).
I LOVE the pot pie recipe too....so here you go.
Filling....
6 Tbs unsalted butter
3 small stalks of celery, chopped
3 carrots, finely chopped
1 large onion, sliced into thin wedges
1/2 tsp Celtic Sea Salt
1/4 tsp freshly ground black pepper.
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup flour (I use WW)
2 cups chicken or turkey broth
1 cup whole milk
1/2 cup half-and-half (I never have this in the house so I use heavy cream)
1 tsp dried thyme or 1 Tbs fresh
2 Tbs dry sherry
(most of the time I add in whatever leftover veggies I have in the frig...usually carrots, green beans & broccoli. I usually add in some frozen peas and corn too)
Preheat over to 400 F Melt 2 Tbs of the butter in a large, non-reactive saucepan, then sauté the celery, carrots & onions over medium-high heat until they are crisp-tender, approx 4-5 min. Remove to a large bowl, and keep warm (I throw a kitchen towel over the top). Add the salt, pepper, corn, peas, and shredded chicken to the vegetables and stir gently until well combined. Melt the remaining 4 Tbs of butter in saucepan. Turn off the heat and add the flour, and stir quickly (making a roux) The mixture will be pasty. Over medium heat, stir in the broth, milk, half-and-half, and thyme. Bring the liquid to a boil, stirring occasionally; lower the heat and simmer, stirring often, until the sauce is thick and rich. Stir in the sherry (sometimes I use sherry and sometimes I use whatever yummy red wine I have open). Pour the sauce over the meat and vegetables, and mix gently. Season to taste with additional salt & pepper. Pour the entire contents of the bowl into a 9 x 13 inch baking pan, and top with the herbed pie crust. Fold down and crimp overlapping edges so that the pie crust fits inside the pan. Pierce the top several times with a sharp knife, and bake for 35-45 minutes, or until the top is golden brown and filling is bubbling. Serves 6.
Note: Some times I use a prepared crust for this or Phyllo dough. Both work great. The homemade crust is actually really easy to make.
When I make this for the freezer. I triple or quadruple the filling and split then freeze.
Herbed Pie Crust (From the Grass-fed Gourmet)
1 1/2 cups whole wheat pastry flour (soft white wheat)
3/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp thyme
1/2 tsp dried oregano
8 Tbs butter or lard
6-8 Tbs ice water
Combine flour, salt, pepper, and dried herbs in a medium bowl, Use a pastry blender or fork to cut the butter/lard into the flour mixture until it is crumbly. Add the ice water gradually, mixing quickly with a fork until the dough is just moist enough to hold together. BE CAREFUL not to add too much water. You may not need the full 6 Tbs. Shape the dough into a ball. Then place on a floured surface and roll out to a rectangle at least 9x13 inches. (This makes a pot pie with only a top crust..no soggy bottoms. But I am sure you could shape different for a regular round pan and put it on top and bottom).
I LOVE the pot pie recipe too....so here you go.
Filling....
6 Tbs unsalted butter
3 small stalks of celery, chopped
3 carrots, finely chopped
1 large onion, sliced into thin wedges
1/2 tsp Celtic Sea Salt
1/4 tsp freshly ground black pepper.
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup flour (I use WW)
2 cups chicken or turkey broth
1 cup whole milk
1/2 cup half-and-half (I never have this in the house so I use heavy cream)
1 tsp dried thyme or 1 Tbs fresh
2 Tbs dry sherry
(most of the time I add in whatever leftover veggies I have in the frig...usually carrots, green beans & broccoli. I usually add in some frozen peas and corn too)
Preheat over to 400 F Melt 2 Tbs of the butter in a large, non-reactive saucepan, then sauté the celery, carrots & onions over medium-high heat until they are crisp-tender, approx 4-5 min. Remove to a large bowl, and keep warm (I throw a kitchen towel over the top). Add the salt, pepper, corn, peas, and shredded chicken to the vegetables and stir gently until well combined. Melt the remaining 4 Tbs of butter in saucepan. Turn off the heat and add the flour, and stir quickly (making a roux) The mixture will be pasty. Over medium heat, stir in the broth, milk, half-and-half, and thyme. Bring the liquid to a boil, stirring occasionally; lower the heat and simmer, stirring often, until the sauce is thick and rich. Stir in the sherry (sometimes I use sherry and sometimes I use whatever yummy red wine I have open). Pour the sauce over the meat and vegetables, and mix gently. Season to taste with additional salt & pepper. Pour the entire contents of the bowl into a 9 x 13 inch baking pan, and top with the herbed pie crust. Fold down and crimp overlapping edges so that the pie crust fits inside the pan. Pierce the top several times with a sharp knife, and bake for 35-45 minutes, or until the top is golden brown and filling is bubbling. Serves 6.
Wednesday, June 6, 2007
Pistachio Arugula Pesto with Penne and Sauteed Broccolini
Pistachio Arugula Pesto with Penne and Sauteed Broccolini
Serves 2
8 Stalks Broccolini
2 Cups Dry Penne
2 Tbs Olive Oil
Pepper
1/2 tsp Balsamic Vinegar
1 Pinch Salt
Pistachio Arugula Pesto - Serves four
1/2 Cup Roasted, Unsalted Pistachios
2 Tbs Sweet White Miso1
Pinch Salt
2 Cups Arugula
4-5 Tbs Olive Oil
Fresh Cracked Pepper
Start heating your water. Place pistachios in the bowl of a food processor with salt and miso and pulse 4 times for 1 second per pulse. Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not finish processing until pasta is completed.
Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute pan until over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but leave a long stalk. Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes, or until browned, then turn with tongs to cook another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat.
Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula.
Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over). Plate and layer broccolini stalks on top. Serve immediately.
From http://veganyumyum.com/
Serves 2
8 Stalks Broccolini
2 Cups Dry Penne
2 Tbs Olive Oil
Pepper
1/2 tsp Balsamic Vinegar
1 Pinch Salt
Pistachio Arugula Pesto - Serves four
1/2 Cup Roasted, Unsalted Pistachios
2 Tbs Sweet White Miso1
Pinch Salt
2 Cups Arugula
4-5 Tbs Olive Oil
Fresh Cracked Pepper
Start heating your water. Place pistachios in the bowl of a food processor with salt and miso and pulse 4 times for 1 second per pulse. Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not finish processing until pasta is completed.
Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute pan until over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but leave a long stalk. Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes, or until browned, then turn with tongs to cook another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat.
Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula.
Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over). Plate and layer broccolini stalks on top. Serve immediately.
From http://veganyumyum.com/
Friday, May 18, 2007
White Chocolate and Macadamia Nut Cookies
White Chocolate and Macadamia Nut Cookies
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons
vanilla extract
1/4-1/2 tsp almond extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
12 oz white chocolate, coarsely chopped, or a 12-oz bag of white chocolate chips
1 cup chopped macadamia nuts, toasted
Bring the egg, milk and vanilla to room temperature (I do this by putting in the microwave on the defrost setting for a few seconds at a time, till it comes up to room temp, because I always forget this step and then am all, 'oh, damn' about it.) Sift together the flour, salt, and baking soda. Cream the butter in the bowl of a mixer or with a hand mixer until it's fluffy and soft, and add sugars. Increase the mixer speed and beat until very light and fluffy; reduce the speed and add the egg mixture, then increase the speed until well combined. Slowly add the dry ingredients and mix until thoroughly combined, and then add the chips and the nuts. Bake at 350 on parchment paper or Silpat-lined cookie sheets for 10-13 minutes or until brown around the edges. Let rest on cookie sheets for 3-4 minutes before removing to wire racks. YUMMY.
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons
vanilla extract
1/4-1/2 tsp almond extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
12 oz white chocolate, coarsely chopped, or a 12-oz bag of white chocolate chips
1 cup chopped macadamia nuts, toasted
Bring the egg, milk and vanilla to room temperature (I do this by putting in the microwave on the defrost setting for a few seconds at a time, till it comes up to room temp, because I always forget this step and then am all, 'oh, damn' about it.) Sift together the flour, salt, and baking soda. Cream the butter in the bowl of a mixer or with a hand mixer until it's fluffy and soft, and add sugars. Increase the mixer speed and beat until very light and fluffy; reduce the speed and add the egg mixture, then increase the speed until well combined. Slowly add the dry ingredients and mix until thoroughly combined, and then add the chips and the nuts. Bake at 350 on parchment paper or Silpat-lined cookie sheets for 10-13 minutes or until brown around the edges. Let rest on cookie sheets for 3-4 minutes before removing to wire racks. YUMMY.
Sunday, May 6, 2007
Braised Beef w/Rich Gravy
Braised Beef w/Rich Gravy
2lbs stew beef, round steak, or sirloin tip roast (my fav), CUT into 1 inch cubes
Salt & Freshly ground black pepper to taste
2 tbs olive oil
1 medium onion, sliced into thin wedges
2 cups sliced mushrooms
1 clove garlic, minced
3 cups beef broth plus 1 cup, if needed for gravy
4 Tbs flour
3/4 cup ice water
8oz sour cream
Sprinkle the beef cubes with salt & pepper. Heat the olive oil in a large, heavy skilled. Add the meat and sauté until well browned, remove to a bowl, and keep warm. In the same skillet, sauté the onions & mushrooms, and garlic until the onions are translucent Add 3 cups of the broth, and bring to a simmer, stirring the mixture often and scraping up any browned bits. Return the beef to the skillet, cover tightly and simmer for 1 hour or more until beef is tender. IF the liquid starts to boil over, turn the heat down slightly. Periodically check the stew to make sure there is ample liquid for cooking the meat and for making gravy afterward. If too much has boiled doff, add the fourth cup of broth. Once ready whisk flour into the ice water until smooth. Gradually stir this thickener into the simmering beef & broth Bring to a slow boil and cook for a few minutes, stirring, until the gravy thickens. Take off the heat and stir in one container of sour cream.
Serve over rice or egg noodles. I have frozen just the meat and gravy after cooking and it comes out yummy later. This can also be made with ground beef.....just don't need to simmer for a long time.
Verdict - this is an oft requested family and friend favorite. My youngest calls it the Yummy Meat Gravy Noodle dinner. This meal is well worth the time and I've taken to using just about any cut of beef that's tough, eye of round and london broil are my favorite cheaper cuts. The leftovers make great pot pies or pockets if I have time to play in the kitchen.
2lbs stew beef, round steak, or sirloin tip roast (my fav), CUT into 1 inch cubes
Salt & Freshly ground black pepper to taste
2 tbs olive oil
1 medium onion, sliced into thin wedges
2 cups sliced mushrooms
1 clove garlic, minced
3 cups beef broth plus 1 cup, if needed for gravy
4 Tbs flour
3/4 cup ice water
8oz sour cream
Sprinkle the beef cubes with salt & pepper. Heat the olive oil in a large, heavy skilled. Add the meat and sauté until well browned, remove to a bowl, and keep warm. In the same skillet, sauté the onions & mushrooms, and garlic until the onions are translucent Add 3 cups of the broth, and bring to a simmer, stirring the mixture often and scraping up any browned bits. Return the beef to the skillet, cover tightly and simmer for 1 hour or more until beef is tender. IF the liquid starts to boil over, turn the heat down slightly. Periodically check the stew to make sure there is ample liquid for cooking the meat and for making gravy afterward. If too much has boiled doff, add the fourth cup of broth. Once ready whisk flour into the ice water until smooth. Gradually stir this thickener into the simmering beef & broth Bring to a slow boil and cook for a few minutes, stirring, until the gravy thickens. Take off the heat and stir in one container of sour cream.
Serve over rice or egg noodles. I have frozen just the meat and gravy after cooking and it comes out yummy later. This can also be made with ground beef.....just don't need to simmer for a long time.
Verdict - this is an oft requested family and friend favorite. My youngest calls it the Yummy Meat Gravy Noodle dinner. This meal is well worth the time and I've taken to using just about any cut of beef that's tough, eye of round and london broil are my favorite cheaper cuts. The leftovers make great pot pies or pockets if I have time to play in the kitchen.
Oatmeal Jumbles
2 cups organic rolled oats
1 cup organic dates - chopped
1/3 cup organic oil (like sunflower) I use coconut oil
1 tsp organic vanilla extract
3 large organic bananas - mashed well
dash of salt
Preheat oven to 350 * Combine all ingredients in a bowl until well mixed. Let sit for 15 minutes (for flavors to settle). * Drop on ungreased cookie sheet (they don't spread so you can put them close to each other) and bake for 20 minutes of until brown. They really don't spread so you don't want them too thick..just small bite size. These are best when fresh. I prefer to make one batch and share them making them last just a couple days.
1 cup organic dates - chopped
1/3 cup organic oil (like sunflower) I use coconut oil
1 tsp organic vanilla extract
3 large organic bananas - mashed well
dash of salt
Preheat oven to 350 * Combine all ingredients in a bowl until well mixed. Let sit for 15 minutes (for flavors to settle). * Drop on ungreased cookie sheet (they don't spread so you can put them close to each other) and bake for 20 minutes of until brown. They really don't spread so you don't want them too thick..just small bite size. These are best when fresh. I prefer to make one batch and share them making them last just a couple days.
Citrus Sticky Chicken (crockpot)
This chicken turns a beautiful gorgeous brown color and is so moist and delicious.
3 Tbsp. honey
2 Tbsp. soy sauce
2 tsp. finely minced ginger root
4 lb. whole roasting chicken
3 garlic cloves, minced
1 whole orange, sliced
2 Tbsp. cornstarch
1/4 cup orange juice
PREPARATION: Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic and orange slices inside chicken. Spray a 4-6 quart crockpot with nonstick cooking spray and place chicken inside. Combine honey, soy sauce and gingerroot in small bowl and pour over chicken. Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and thoroughly cooked; 170 degrees into the leg or thigh on an instant read thermometer. Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crockpot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce. 6 servings
Coconut Chicken Curry (Crock-pot)
2 lbs boneless chicken, cubed (I usually roast a chicken and use the leftovers shreaded)
2 cups chickpeas, soaked and cooked according to the NT cookbook
2 tsp salt
1/2 tsp black pepper
2 TBSP curry powder
2 sweet potatoes, peeled and diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 package (10-14 oz) frozen veggies of your choice (I prefer California blend which has carrots, broccoli, and cauliflower).
Saute the chicken and onions together in a skillet with a little oil until the onions are soft and the chicken is browned.
Add the curry powder and cook for one minute.
Scrape into the crock pot.
Sprinkle with salt and pepper.
Add potatoes, coconut milk, stock, hot sauce, tomatoes, and stir to combine.
Cover and cook on low 6-8 hours.
About 1/2 an hour before serving, stir in frozen veggies.
Serve over cooked rice. I use a basmati or jasmine that I cook in my rice cooker during the last hour.
Edit: I've made this recipe many times and now omit the hot sauce, opting instead for cayenne pepper. Depending on who I'm cooking for, I'll use between 1 TBSP and 4 TBSP. If I go light on the cayenne, I'll serve dinner with the cayenne on the table so the meal can be altered to match personal spice preferences.
2 cups chickpeas, soaked and cooked according to the NT cookbook
2 tsp salt
1/2 tsp black pepper
2 TBSP curry powder
2 sweet potatoes, peeled and diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 package (10-14 oz) frozen veggies of your choice (I prefer California blend which has carrots, broccoli, and cauliflower).
Saute the chicken and onions together in a skillet with a little oil until the onions are soft and the chicken is browned.
Add the curry powder and cook for one minute.
Scrape into the crock pot.
Sprinkle with salt and pepper.
Add potatoes, coconut milk, stock, hot sauce, tomatoes, and stir to combine.
Cover and cook on low 6-8 hours.
About 1/2 an hour before serving, stir in frozen veggies.
Serve over cooked rice. I use a basmati or jasmine that I cook in my rice cooker during the last hour.
Edit: I've made this recipe many times and now omit the hot sauce, opting instead for cayenne pepper. Depending on who I'm cooking for, I'll use between 1 TBSP and 4 TBSP. If I go light on the cayenne, I'll serve dinner with the cayenne on the table so the meal can be altered to match personal spice preferences.
Summer Salad
Ingredients:
1 bag baby spinach or spring mix (or any combination)
2 cups sliced strawberries
2 apples, cut up bite size
1 cup sugared walnuts
1 can mandarian oranges
Sprinkle w/one or all
Gorganzola Cheese (I like LOTS of this on the salad)
Sunflower Seeds
Raisins/dried cranberries
Sometimes I add leftover chicken/turkey.
Basically toss all the above ingredients together. I serve it with a Citrus Vinegrette. SOOOO yummy.
1 bag baby spinach or spring mix (or any combination)
2 cups sliced strawberries
2 apples, cut up bite size
1 cup sugared walnuts
1 can mandarian oranges
Sprinkle w/one or all
Gorganzola Cheese (I like LOTS of this on the salad)
Sunflower Seeds
Raisins/dried cranberries
Sometimes I add leftover chicken/turkey.
Basically toss all the above ingredients together. I serve it with a Citrus Vinegrette. SOOOO yummy.
Black Skillet Beef With Greens (kale) & Red Potato
Ingredients:
1 lb beef top round
1 1/2 tbsp hot 'n spicy seasoning
vegetable oil spray
8 red skinned potatoes --halved
3 cup onion -- finely chopped
2 cup beef broth
2 garlic cloves -- minced
2 large carrots, peeled -- cut into thin 2 1/2-inch strips
2 bunch greens (kale, collard, mustard, etc) stems torn
Preparation
Partially freeze beef. Thinly slice across the grain into long strips 1/8-inch thick. Thoroughly coat with Hot 'N Spicy Seasoning. Spray a large heavy skillet with vegetable oil spray. Preheat pan over high heat. Add meat; cook stirring for 5 minutes. Add potatoes, onion, broth and garlic. Cook over medium heat for 20 minutes. Stir in carrots. Lay greens over top and cook covered, until carrots are tender, about 15 minutes. Serve in large serving bowl with crustybread for dunking.
Note: To make spice mix, combine 1/4c paprika, 2 tb dried oregano, 2 ts chili powder, 1 ts black pepper, 1/2 ts cayenne pepper, 1/2 ts dry mustard. Store extra for future use. Nutritional info per serving: 324 cal; 4g fat (11%), 52g carb, 24g pro
Source: Down-Home Healthy by Johnny Rivers and Leah Chase Miami Herald
1 lb beef top round
1 1/2 tbsp hot 'n spicy seasoning
vegetable oil spray
8 red skinned potatoes --halved
3 cup onion -- finely chopped
2 cup beef broth
2 garlic cloves -- minced
2 large carrots, peeled -- cut into thin 2 1/2-inch strips
2 bunch greens (kale, collard, mustard, etc) stems torn
Preparation
Partially freeze beef. Thinly slice across the grain into long strips 1/8-inch thick. Thoroughly coat with Hot 'N Spicy Seasoning. Spray a large heavy skillet with vegetable oil spray. Preheat pan over high heat. Add meat; cook stirring for 5 minutes. Add potatoes, onion, broth and garlic. Cook over medium heat for 20 minutes. Stir in carrots. Lay greens over top and cook covered, until carrots are tender, about 15 minutes. Serve in large serving bowl with crustybread for dunking.
Note: To make spice mix, combine 1/4c paprika, 2 tb dried oregano, 2 ts chili powder, 1 ts black pepper, 1/2 ts cayenne pepper, 1/2 ts dry mustard. Store extra for future use. Nutritional info per serving: 324 cal; 4g fat (11%), 52g carb, 24g pro
Source: Down-Home Healthy by Johnny Rivers and Leah Chase Miami Herald
Roasted Herb Sticky Chicken
Roasted Herb Sticky Chicken (crockpot or oven)
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put the onions into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to 10 hours and it will be falling off the bone tender. This can also be cooked in the oven.
I do 3 at a time. On 250 for several hours until it starts to fall off the bone.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put the onions into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to 10 hours and it will be falling off the bone tender. This can also be cooked in the oven.
I do 3 at a time. On 250 for several hours until it starts to fall off the bone.
Veggie-Loaded Quiche
Veggie-Loaded Quiche Crust
1 1/4 c. whole wheat flour (freshly-ground sprouted hard white winter wheat works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)
Combine flour and salt in food processor. Add butter, and process until crumbly. Add egg yolk and water, processing constantly until mixture forms a ball. Wrap in waxed paper, and chill for at least 30 minutes. Press into 10-inch pie shell when ready to fill. This can also be made crustless if you prefer to not deal with making your own crust.
Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 pastured eggs
1/4 c. cream or milk (preferably raw)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)
Sauté tomato, artichoke and spinach over medium heat until spinach wilts. In a medium bowl, beat together eggs, cream, salt and chili powder. Arrange vegetables in bottom of pie crust, top with half the cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top with remaining cheese, then bake an additional 30 minutes at 350 degrees. We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! We usually eat this with a big green salad and have the leftovers for breakfast or lunch the next day. Since the recipe uses a half dozen eggs, I often double it and put one quiche in the freezer for a quick meal another day.
1 1/4 c. whole wheat flour (freshly-ground sprouted hard white winter wheat works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)
Combine flour and salt in food processor. Add butter, and process until crumbly. Add egg yolk and water, processing constantly until mixture forms a ball. Wrap in waxed paper, and chill for at least 30 minutes. Press into 10-inch pie shell when ready to fill. This can also be made crustless if you prefer to not deal with making your own crust.
Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 pastured eggs
1/4 c. cream or milk (preferably raw)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)
Sauté tomato, artichoke and spinach over medium heat until spinach wilts. In a medium bowl, beat together eggs, cream, salt and chili powder. Arrange vegetables in bottom of pie crust, top with half the cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top with remaining cheese, then bake an additional 30 minutes at 350 degrees. We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! We usually eat this with a big green salad and have the leftovers for breakfast or lunch the next day. Since the recipe uses a half dozen eggs, I often double it and put one quiche in the freezer for a quick meal another day.
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