Wednesday, February 10, 2016

adapted italian wedding soup

Yummy. I made adaptions to fit what I had on hand. Very good,

Ingredients
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 teaspoon minced garlic
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan
1lb ground turkey

Freshly ground black pepper
Soup:
12 cups low-sodium beef broth 
1 pound chopped fresh spinach
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

One bundle soba noodles broke into thirds. 

Directions


To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper


Adapted from a food network recipe

Sunday, January 24, 2016

Salmon and leek sauce

  • 4 tablespoons (1/2 stick) butter
  • 2 medium leeks, halved, thinly sliced (white and pale green parts only)
  • 3 tablespoons fresh lemon juice
  • 1 cup whipping cream
  • 1 cup sliced almonds, chopped
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup all purpose flour
  • 6 6-ounce skinless salmon fillets
  • 1 large egg, beaten to blend
  • 2 tablespoons olive oil
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)

Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.

Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

Sunday, December 13, 2015

french onion soup

French Onion Soup
(adapted from Donna Hay: Modern Classics Book 1)
3 large Spanish onions, sliced into rings
1 tablespoon butter
1/2 tablespoon olive oil
1/4 tablespoon dried thyme
1 tablespoon all-purpose flour
1 tablespoon brandy
1 tablespoon Dijon mustard
4 cups organic beef broth (I had only 3 cups so I added a cup of chicken broth)

Place the onions, butter, oil and thyme in a large saucepan over medium heat, cover and cook for 35 minutes, stirring occasionally, until soft and golden.
Add the flour and cook, stirring for 3 minutes. Add the brandy and cook, stirring, for 1 minute. Add the mustard and broth and allow to simmer for 15 minutes.

The Best Turkey Burgers

1/4 c chopped scallions
1/2 c chopped celery
3 granny smith Applies diced
1/4 c major grey chutney, ( or any chutney, we like hampton chutney's mango added in)
2 tsp tabasco
1 lemon juiced and grated zest
handful of chopped parsley
1/8 canola oil
4lbs ground turkey
2 TBS salt
1 TBS pepper



sautee onion, celery, apples in oil, let cool, then add that, lemon juice, zest, parsley and the chutney to  Ground turkey and stir until mixed... make into patties and chill for 2 hours before cooking. Season with salt and pepper
heat oil in pan before placing turkey burgers in to cook, cook until well done.

*most people put the chutney on the side, we put it right into the burgers... LOVE THEM. Hampton Chutney's mango, we love added in...

Saturday, May 30, 2015

Slop & Slather BBQ sauce



Sounds funny I know, Slop and Slather....

I decided at the last minute to whip up some BBQ sauce for steak on the grill, and I happened to have all the ingredients on hand for this recipe.... Fast, easy and surprisingly, we all loved it.  
(and I don't like BBQ anyhow, so go figure!)

Sweet, sour, with a mild heat after kick...

1 cup Ketchup
1 cup water
1/2 C chopped onion
1/4 C worchestershire sauce
2 TBS vinegar
1/2 tsp chili powder
1/4 tsp cayenne pepper

Mix all together, and bring to a boil, then simmer for about 25 minutes...Stirring often, and it will cook down to about 2 cups... I slathered it on the steaks when I grilled them, and we added more at the table on our portions...  It's a keeper!




From Better Homes and Garden's Grill it magazine issue 2015

Lentils shrimp salad


16 oz bag of lentils. cook as per package instructions.
Drain rinse with cold water.

1 cup parsley
cherry tomatoes,one package, halved.
1 cup of feta cheese

1.5 pound cooked shrimp


salad dressing:
1/2 cup olive oil
Juice of one half lemon
2 cloves garlic
1 cup red wine vinegar
1 bunch of spinach, wilt over heat with a tiny bit of oil...
Salt & pepper to taste

Drizzle salad dressing over the lentils, add shrimp and sprinkle feta cheese over the entire salad and mix all together...


You could add any summer veggies, cucumber, red peppers cilantro, pineapple. Yum!

Thursday, January 8, 2015

Pork and Soba noodles


Thrown together dinner, that was so good... Notes to self, so I remember what I did...

Soba Noodles: Boil water add in two bundles of soba noodles, cook until tender drain and rinse...

Half an onion, chopped
1 lb. Ground pork

2 TBS of vegetable oil, sauté onion in wok until tender... add ground pork,
season with onion, garlic powder and salt.


take out of pan...

Add 2 TBS sesame oil, 2TBS rice vinegar, 2 TBS soy sauce
Add 1 garlic, 2 slices of fresh ginger, 1 bok chou,  two handfuls of sliced mushrooms, sauté until tender, add in
4 TBS of fresh salsa

Drop in Spinach at end until wilted..