I was going to make this into a taco pie, but ended up being lazy about making the pastry (see a theme going?), so just turned it into nachos.
500g mince or ground turkey
1 onion, chopped
2 cans spicy chili beans
2 cans diced tomatoes w/chillis
1 small can tomato paste
cumin
red or cayenne pepper to taste
jalapenos
chillis
nacho chips
cheese
sour cream
avocado
Brown the onion and mince. Mix in the beans, diced tomatoes, tomato paste, spices, and chillis and cook for 30 minutes or so. Spoon onto nachos then top with cheese, avocados, jalapenos and sour cream.
Sunday, September 30, 2007
Hot potato, avocado & crab salad
This can be a main or a side, and you can vary the dressing (I was lazy this last time and just used a store bought creamy avocado & garlic dressing).
6 large potatoes, cooked and cut up in small chunks
1 -2 cans crab meat, or seafood sticks/fresh crab meat
1-2 avocados
bacon
scallions
Dressing
wholegrain mustard
oil
red wine vinegar
Mix it up and serve while the potatoes are still warm, or as a cold dish.
6 large potatoes, cooked and cut up in small chunks
1 -2 cans crab meat, or seafood sticks/fresh crab meat
1-2 avocados
bacon
scallions
Dressing
wholegrain mustard
oil
red wine vinegar
Mix it up and serve while the potatoes are still warm, or as a cold dish.
Sunday, September 16, 2007
Crispy Kale
I saw a recipe once somewhere for kale that you bake in the oven and sort of make a kale (potato) chip like thing. Anyone heard of such a thing or was I just dreaming?
Finally...
I couldn't for the life of me remember my password so I had to create a new one... Here are a couple risotto recipes y'all might like:
Mushroom Risotto
Servings: 2
Cooking Time: 30 minutes
40g unsalted Butter
2 tbsp Olive oil
1 large shallot, finely chopped
1 garlic clove, thinly sliced
1 litre hot chicken stock
125g Carnaroli rice
5 tbsp Red wine, (preferably Italian)
175g mixed fresh Mushrooms, such portobello, closed-cup and porcini, sliced
50g Parmesan cheese, freshly grated
Heat a knob of the butter and the olive oil in a shallow pan over a medium heat. Add the shallot and garlic and gently fry until softened but not coloured, stirring occasionally. Meanwhile put the stock in a separate pan, and bring to the boil. Keep it simmering while you make the risotto. Add the rice to the onions and cook for a couple of minutes until glossy, stirring all the time with a wooden spoon. Add the wine and cook until all the liquid has been absorbed by the rice. Add a ladleful of the hot chicken stock and the soaking liquid from the dried mushrooms to the rice mixture, and continue to cook over a medium heat until the rice has absorbed all the liquid, stirring all the time. Continue to add the hot stock, a ladleful at a time, allowing the rice to absorb the liquid before adding the next ladleful, until the rice is tender but still retains a bite (this will take 15-20 minutes). Use as much of the stock as necessary to cook the risotto. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat, add the fresh mushrooms and fry for a few minutes, stirring, until lightly cooked. Stir the fried mushrooms into the risotto along with the parmesan cheese and serve immediately.
Butternut Squash Risotto
2tbsp olive oil
1 small onion, diced
1 1/2 cups arborio rice
1 cup white wine
5 cups stock (increase if needed)
1/2 butternut squash, roasted and cubed
1 tsp fresh sage, chopped
1 tbsp cold butter
1/4 cup grated parmesan cheese
salt and pepper to taste
Heat oil over high heat in a large saucepan. Add the onion and saute until fragrant. Stir in the rice and cook, stirring, until rice is slightly translucent. Reduce heat to medium/low and stir in wine and stir until wine is absorbed. Begin adding stock, 1/2 cup at a time, stirring constantly with each addition, until the rice is half tender but still surrounded by stock. Stir in the squash, sage and butter. Continue cooking over low heat until the stock is mostly absorbed, but rice has a bit of a bite (if you need to add more stock to get the rice to the right consistency, then do so. Stir in the cheese and season to taste with salt and pepper.
Mushroom Risotto
Servings: 2
Cooking Time: 30 minutes
40g unsalted Butter
2 tbsp Olive oil
1 large shallot, finely chopped
1 garlic clove, thinly sliced
1 litre hot chicken stock
125g Carnaroli rice
5 tbsp Red wine, (preferably Italian)
175g mixed fresh Mushrooms, such portobello, closed-cup and porcini, sliced
50g Parmesan cheese, freshly grated
Heat a knob of the butter and the olive oil in a shallow pan over a medium heat. Add the shallot and garlic and gently fry until softened but not coloured, stirring occasionally. Meanwhile put the stock in a separate pan, and bring to the boil. Keep it simmering while you make the risotto. Add the rice to the onions and cook for a couple of minutes until glossy, stirring all the time with a wooden spoon. Add the wine and cook until all the liquid has been absorbed by the rice. Add a ladleful of the hot chicken stock and the soaking liquid from the dried mushrooms to the rice mixture, and continue to cook over a medium heat until the rice has absorbed all the liquid, stirring all the time. Continue to add the hot stock, a ladleful at a time, allowing the rice to absorb the liquid before adding the next ladleful, until the rice is tender but still retains a bite (this will take 15-20 minutes). Use as much of the stock as necessary to cook the risotto. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat, add the fresh mushrooms and fry for a few minutes, stirring, until lightly cooked. Stir the fried mushrooms into the risotto along with the parmesan cheese and serve immediately.
Butternut Squash Risotto
2tbsp olive oil
1 small onion, diced
1 1/2 cups arborio rice
1 cup white wine
5 cups stock (increase if needed)
1/2 butternut squash, roasted and cubed
1 tsp fresh sage, chopped
1 tbsp cold butter
1/4 cup grated parmesan cheese
salt and pepper to taste
Heat oil over high heat in a large saucepan. Add the onion and saute until fragrant. Stir in the rice and cook, stirring, until rice is slightly translucent. Reduce heat to medium/low and stir in wine and stir until wine is absorbed. Begin adding stock, 1/2 cup at a time, stirring constantly with each addition, until the rice is half tender but still surrounded by stock. Stir in the squash, sage and butter. Continue cooking over low heat until the stock is mostly absorbed, but rice has a bit of a bite (if you need to add more stock to get the rice to the right consistency, then do so. Stir in the cheese and season to taste with salt and pepper.
Friday, August 10, 2007
Corn Chowder
This soup recipe is quick and easy, and to spice it up or make it a more rounded meal, add diced ham or smoked chicken.
4-6 medium potatoes
1 medium onion chopped
1 cup celery chopped (optional)
1 cup carrot sliced (optional)
2 cans broth (chicken or vegetable)
2 cups frozen corn (use white as it's sweeter and more flavorful)
2 hard boiled eggs chopped
2 TBS butter
2 cups milk
1 TBS or more of flour
salt and pepper to taste
Cook potatoes, celery, and onion in broth until tender. Add corn, eggs, and butter, simmer 10 to 15 minutes. Add flour to milk, mix or shake in a sealed container, add to soup. Season, bring to a boil, simmer 15 minutes. Serve.
4-6 medium potatoes
1 medium onion chopped
1 cup celery chopped (optional)
1 cup carrot sliced (optional)
2 cans broth (chicken or vegetable)
2 cups frozen corn (use white as it's sweeter and more flavorful)
2 hard boiled eggs chopped
2 TBS butter
2 cups milk
1 TBS or more of flour
salt and pepper to taste
Cook potatoes, celery, and onion in broth until tender. Add corn, eggs, and butter, simmer 10 to 15 minutes. Add flour to milk, mix or shake in a sealed container, add to soup. Season, bring to a boil, simmer 15 minutes. Serve.
Saturday, July 21, 2007
Bean Soup with Kale
1 Tbs olive or canola oil
6 to 8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale or spinach (or 10 oz frozen)
4 cups chicken or vegetable broth
2 15 oz cans white beans, undrained (about 3 cups)
4 plum tomatoes, chopped
2 tsp dried Italian herb seasoning. ( or 1 tsp each dried thyme and rosemary)
salt and pepper to taste
1 cup chopped parsley
In a large pot, heat olive oil. Add garlic and onions, saute until soft. Add kale and saute, stirring until wilted. Add 3 cups broth, 2 cups of beans, all of tomato, herbs and salt, and pepper. Simmer 5 minutes. In a blender or food processor, mix remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls, stir in parsley.
6 to 8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale or spinach (or 10 oz frozen)
4 cups chicken or vegetable broth
2 15 oz cans white beans, undrained (about 3 cups)
4 plum tomatoes, chopped
2 tsp dried Italian herb seasoning. ( or 1 tsp each dried thyme and rosemary)
salt and pepper to taste
1 cup chopped parsley
In a large pot, heat olive oil. Add garlic and onions, saute until soft. Add kale and saute, stirring until wilted. Add 3 cups broth, 2 cups of beans, all of tomato, herbs and salt, and pepper. Simmer 5 minutes. In a blender or food processor, mix remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls, stir in parsley.
Saturday, July 14, 2007
Split Pea Soup
Quite simple and very satisfying.
1 pound (2 1/4 cups) green split peas
1 meaty ham bone (1 1/2 pounds)
1 1/2 cups sliced onion
1/4 teaspoon dried marjoram, crushed
1 cup diced celery
1 cup diced carrots
Cover peas with 2 quarts cold water and simmer gently 2 minutes; remove from heat; cover and let stand one hour. Add bone, onion, 1 teaspoon salt, 1/2 teaspoon pepper, and marjoram. Bring to a boil; cover, reduce heat, and simmer (don't boil) 1 1/2 hours. Stir occassionally. Remove bone; cut off meat and dice. Return meat to soup; add vegetables. Cook slowly uncovered, 30 to 40 minutes. Serves 6 to 8.
1 pound (2 1/4 cups) green split peas
1 meaty ham bone (1 1/2 pounds)
1 1/2 cups sliced onion
1/4 teaspoon dried marjoram, crushed
1 cup diced celery
1 cup diced carrots
Cover peas with 2 quarts cold water and simmer gently 2 minutes; remove from heat; cover and let stand one hour. Add bone, onion, 1 teaspoon salt, 1/2 teaspoon pepper, and marjoram. Bring to a boil; cover, reduce heat, and simmer (don't boil) 1 1/2 hours. Stir occassionally. Remove bone; cut off meat and dice. Return meat to soup; add vegetables. Cook slowly uncovered, 30 to 40 minutes. Serves 6 to 8.
Wednesday, February 21, 2007
Oatmeal, Peanut Butter & Chocolate Chip Cookies
Just had these for the first time today...amazing!
½ c. granulated sugar
1/3 c. packed brown sugar
½ c. (1 stick) butter, softened
½ c. peanut butter (preferably chunky)
½ tsp. vanilla
1 egg
1 c. all-purpose flour
½ c. quick-cooking oats
1 tsp. baking soda
¼ tsp. salt
1 pkg (6 ounces) semisweet chocolate chips
Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla & egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, baking soda & salt. Stir in chocolate chips. Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
½ c. granulated sugar
1/3 c. packed brown sugar
½ c. (1 stick) butter, softened
½ c. peanut butter (preferably chunky)
½ tsp. vanilla
1 egg
1 c. all-purpose flour
½ c. quick-cooking oats
1 tsp. baking soda
¼ tsp. salt
1 pkg (6 ounces) semisweet chocolate chips
Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla & egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, baking soda & salt. Stir in chocolate chips. Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
Monday, February 19, 2007
Rice & Fruit
Smells fantastic cooking!
1/4 c. unsalted butter
small yellow onion, minced
1 1/2 c. basmati rice
3 1/4 c. water
3/4 tsp. salr
fresh ground pepper, to taste
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 c. raisins
1/4 c. dried cranberries
1/2 c. dried apricot halves, coarsely chopped
1/2 c. pecans, toasted & coarsely chopped
In saucepan over medium heat, melt butter. Add onions & saute until soft (about 10 mins). Add rice, water, salt, pepper, cinnamon, allspice, raisins, cranberries and apricots. Bring to boil. Reduce to low, then cover & cook without stirring for about 20 minutes. Add pecans, stir & serve.
1/4 c. unsalted butter
small yellow onion, minced
1 1/2 c. basmati rice
3 1/4 c. water
3/4 tsp. salr
fresh ground pepper, to taste
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 c. raisins
1/4 c. dried cranberries
1/2 c. dried apricot halves, coarsely chopped
1/2 c. pecans, toasted & coarsely chopped
In saucepan over medium heat, melt butter. Add onions & saute until soft (about 10 mins). Add rice, water, salt, pepper, cinnamon, allspice, raisins, cranberries and apricots. Bring to boil. Reduce to low, then cover & cook without stirring for about 20 minutes. Add pecans, stir & serve.
Sunday, February 18, 2007
Moroccan style lamb chops
6 3/4-in. thick lamb rib chops
2 1/2 in. thick slices crustless French bread (or plain bread crumbs)
2 tsp. minced garlic
2 tsp. grated orange peel
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1 1/2 tsp. olive oil
Preheat oven to 500F. Grind bread in processor to fine crumbs. Add garlic, orange peel, cumin & cayenne pepper. Drizzle in olive oil & blend until crumbs are evenly moistened. Transfer crumb mix to plate. Sprinkle lamb chops w/salt. Dip both sides of lamb chops into crumb mix, pressing all crumbs onto lamb. Arrange lamb chops on small baking sheet & bake until crumb coating is golden and lamb is cooked to desired doneness, about 12 min. for medium-rare.
2 1/2 in. thick slices crustless French bread (or plain bread crumbs)
2 tsp. minced garlic
2 tsp. grated orange peel
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1 1/2 tsp. olive oil
Preheat oven to 500F. Grind bread in processor to fine crumbs. Add garlic, orange peel, cumin & cayenne pepper. Drizzle in olive oil & blend until crumbs are evenly moistened. Transfer crumb mix to plate. Sprinkle lamb chops w/salt. Dip both sides of lamb chops into crumb mix, pressing all crumbs onto lamb. Arrange lamb chops on small baking sheet & bake until crumb coating is golden and lamb is cooked to desired doneness, about 12 min. for medium-rare.
Madeira Biscuits
These are basically butter cookies with raisins. Hysterical when kids mistake the raisins for choc chips;)
3/4 c. (1 1/2 sticks) unsalted butter, room temp
1 3/4 c. flour
2/3 c. sugar
1/2 tsp. salt
1 1/2 tsp. vanilla extract
1/2 c. raisins
Using electric mixer, beat butter, sugar & salt in large bowl until creamy. Mix in vanilla. Add flour & raisins; mix until smooth dough forms. Divide dough in half. Shape each dough half into 1 1/2 in. diameter log. Wrap log in plastic and refridgerate until firm; about 2 hours. Preheat oven to 375F/190C. Butter 2 large baking sheets. Cut each dough log into 1/4 in. thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake until cookies are golden (approx. 10 mins). Cool slightly on baking sheets, then transfer to racks to cool completely.
3/4 c. (1 1/2 sticks) unsalted butter, room temp
1 3/4 c. flour
2/3 c. sugar
1/2 tsp. salt
1 1/2 tsp. vanilla extract
1/2 c. raisins
Using electric mixer, beat butter, sugar & salt in large bowl until creamy. Mix in vanilla. Add flour & raisins; mix until smooth dough forms. Divide dough in half. Shape each dough half into 1 1/2 in. diameter log. Wrap log in plastic and refridgerate until firm; about 2 hours. Preheat oven to 375F/190C. Butter 2 large baking sheets. Cut each dough log into 1/4 in. thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake until cookies are golden (approx. 10 mins). Cool slightly on baking sheets, then transfer to racks to cool completely.
Friday, November 10, 2006
Coconut Lime Curd Bars
These are absolutely fantastic---much better than lemon!
1 c. sweetened flaked coconut
3/4 c., plus 2 tbsp all-purpose flour
1/2 c. confectioner's sugar, plus more for dusting
2 tbsp cornstarch
1/2 c. unsalted butter
3/4 c. granulated sugar
2 large eggs
3 tbsp lime zest
1/3 c. freshly squeezed lime juice
1 tsp pure vanilla extract
Heat oven to 350F. Combine coconut, 3/4 c. flour, 1/2 c. confectioner's sugar, 1tbsp corn starch, and the butter in the bowl of a food processor (or use hand mixer). Pulse several times until a crumbly dough is formed. Press firmly into a greased 8x8 pan. Bake until just golden, about 12 mins. Sift together the granulated sugar, the remaining 1 tbsp of cornstarch, and the 2 tbsp of flour. In a separate bowl, beat the eggs, lime zest, lime juice and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. Pour the filling over the baked crust. Bake about 22 mins. Cool completely in the refrigerator, about 2 hours. Cut into about 16 bars and dust with powdered sugar before serving.
1 c. sweetened flaked coconut
3/4 c., plus 2 tbsp all-purpose flour
1/2 c. confectioner's sugar, plus more for dusting
2 tbsp cornstarch
1/2 c. unsalted butter
3/4 c. granulated sugar
2 large eggs
3 tbsp lime zest
1/3 c. freshly squeezed lime juice
1 tsp pure vanilla extract
Heat oven to 350F. Combine coconut, 3/4 c. flour, 1/2 c. confectioner's sugar, 1tbsp corn starch, and the butter in the bowl of a food processor (or use hand mixer). Pulse several times until a crumbly dough is formed. Press firmly into a greased 8x8 pan. Bake until just golden, about 12 mins. Sift together the granulated sugar, the remaining 1 tbsp of cornstarch, and the 2 tbsp of flour. In a separate bowl, beat the eggs, lime zest, lime juice and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. Pour the filling over the baked crust. Bake about 22 mins. Cool completely in the refrigerator, about 2 hours. Cut into about 16 bars and dust with powdered sugar before serving.
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