1 T oil
1/2 c finely chopped onions
2 c chopped Leeks
1 sprig fresh or 1/4 tsp dried thyme
salt to taste
pepper to taste
1 1/2 qt chicken stock
2 c potatos, cut into 1/2 inch cubes
1 T fresh chives for garnish
Heat oil. Add leeks, onions, and thyme. Season. cook 15 minutes. Add stock, bring quickly to a boil. Lower the temperature, and simmer until leeks are tender. add potato and simmer until tender. Puree. adjust seasoning. Garnish and serve.
1 1/2 lb chicken, cubed
2 T butter
1 1/2 c sliced mushrooms
1 small red pepper, cut into strips
1/2 chopped green onions
1/4 c flour
1 3/4 c chicken brother
1 c cream or 1/2 and 1/2
2 T sherry
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
Pasta
1/4 c Parmesan
2 T parsley
4 oz shredded Jarlsberg
Brown chicken in butter Add mushrooms, cook until tender. Add red peppers and green onions. Stir in flour. Slowly add brother, cream, sherry. Cook ’til thickened and smooth. Add salt, pepper, thyme. Mix pasta, parmesan, and parsley together, then add to rest.
Bake 30 minutes at 350. Top with shredded cheese.
Combine:
1 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
Combine:
1/4 c butter, softened
1/2 c sugar
Combine and add to wet:
1 egg
1 tsp vanilla
1/4 c plain yogurt
2 c apples, cored and sliced
Topping:
1/3 c flour
1/4 c brown sugar
1 tsp cinnamon
1/4 c butter, softened
Add dry slowly to wet, mixing well. Put batter in a 9 inch pan. Lay apples over the top. make topping. Crumble that over the apples. Cook at 350 for 20-30 minutes.
1/2 c butter
1/2 c creamy peanut butter
1/2 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c chocolate chips
Mix butter and peanut butter, beat until light and fluffy. Add egg and vanilla. Mix, then add: flour, soda, baking powder, and salt.
Shape 1/4 c dough into ball. Place balls on greased cookie sheet about 5″ apart. Flatten with glass dipped in sugar.
Bake 13-15 minutes at 350 or until firm. Cool before eating.
4 chicken legs
1 chicken breast
1/2 c plus 2 T plain yogurt
5 medium onions
2 cloves garlic, peeled and coarsely chopped
1 inch cube fresh ginger, peeled and coarsely chopped
7 T vegetable oil
1 tsp salt
1/8 to 1/4 tsp cayenne
Prepare chicken.
Put 1/2 c yogurt in a bowl, add 3/4 c water slowly, mixing as you go.
Peel onions. Cut 4 into 1/8 inch rainbows. Chop the fifth onion coarsely.
Turn the chopped onion, garlic, giner, and 6 T water into a smooth paste.
Heat 5 T of oil over a medium heat. Put in the rainbowed onions and fry them until slightly carmelized. remove and set aside.
add 2 more T of oil to the pot, and brown the chicken on all sides. remove and set aside.
turn heat to low and add paste. Scrape for meat drippings, and mix those into the paste. Raise heat to medium and fry, stirring, for 4-5 minutes. Add 1 T yogurt, scrape, continuing to fry and stir, about a minute. Repeat.
Add the chicken pieces, the yogurt and water mixture, the salt and the cayenne. Stir and bring to a boil. Cover, lower heat, and simmer 20 minutes.
remove lid, raise heat to medium, and cook for 5 minutes or so, to thicken the sauce.
Mix in onions, and heat another two minutes.
This is figured for weight maintenance, not dieting.
Body weight in pounds X .28 grams = grams of USABLE protein need per day
We tried this last night. Pretty tasty. I do suggest increasing the amount of all the spices, especially the pepper and cumin. We are also thinking of adding some bell peppers to the rice next time we do this.
Rice:
2 T olive oil
1 medium onion, chopped
1/2 tsp salt
1 c vegetable brother
1 medium tomato, chopped
1/2 c brown or white rice
Sauce:
1 c cilantro
1/2 c Italian parsley
1/2 c olive oil
1/4 c lime juice
2 T agave syrup
4 cloves garlic
1 tsp salt
1/2 tsp ground cumin
1/2 tsp black pepper
Taco Filling:
2 T olive oil
8 ox sliced mushrooms
1 15 oz can black beans, rinsed and drained
Tortillas
Rice: Heat oil, medium. Saute onion and salt. Stir in broth, tomato, and rice. Bring to a boil. Lower heat to medium low, simmer 15 (white rice), 45 (brown rice), or until broth is absorbed.
Sauce: Put it all in a blender and get it nicely sauce-like.
Taco Filling: Saute mushrooms in oil, add beans and 1/2 sauce, cook until heated through.
garlic
onions
yellow squash
zucchini
mustard greens
olive oil
opt: chicken broth
salt, pepper
Saute the onions and garlic in a bit of olive oil. Once they start to become either translucent or to carmelize (depending on what sort of flavour you prefer), add butter and chopped up squash/zucchini. Spice to taste (this is also where you add the broth if you want to.) While those are sauteing, tear up the mustard greens into appropriate bits. Once the squash and zucchini are cooked but not soggy, toss in the greens, stir near constantly until the greens are cooked to your preference. Just barely wilted works here.
Simple, wonderfully tasty, and most of it was from our garden.
Experiment #2 with the Indian Cookbook. These are stated as being a “street-side snack,” but I used them as a side for a mustard/turmeric chicken that I’d jury-rigged from an idea that came when making the chow-chow the other day, and with the saute of vegets that I’ve already posted.
Roasted cumin makes a lovely smell as you grind it.
The chicken didn’t work out the way I’d wanted it too, should have gone for a longer marinade and more vinegar, but it was still really tasty. These were lovely.
7 medium sized potatoes, boiled ahead of time, set aside for at least two hours to cool
1 1/2 tsp salt (or to taste)
2-3 T lemon juice (or to taste)
2 tsp ground roasted cumin (shake seeds around in pan until they change colour, 3-5 minutes, and then grind up with method of your preference. I prefer mortar & pestle + Kitchen Troll)
1/4 tsp freshly ground black pepper
1/4 – 1/2 tsp cayenne pepper
2 T chopped Chinese parsley (didn’t have it, so didn’t use it.)
Peel the cooled potatoes, and dice them into 1/2 in cubes. (Or sort of combine cutting them up into bites and letting them fall apart into bites, which is more what the process seemed to be to me.)
Place in large bowl.
Add remaining ingredients. Mix well. Taste test. Serve as you like. (Apparently on a plate with toothpicks is typical.)
Start with one large head of cabbage with the core removed. Put in freezer until frozen solid. Then let it thaw until leaves are soft and separating. (Do not tear.)
Take 2 lbs ground meat, add spicing to taste, and 3/4 c rice. Small amount of water may be added, to help shape it.
Sauce: 1 lb can tomatos, 1 lb can sauerkraut, 1 1/2 c dark brown sugar, 1 c water, juice of 1 lemon, 4 c tomato juice.
Bring sauce to a boil. Turn down to simmer. Place a ball of meat mixture on each cabbage leaf at core, and roll up, tucking sides under. Secure with 2 toothpicks. Put rolls in sauce, gently, and cook 1 – 1 1/2 hours until cabbage is very tender.