3 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, chopped
2 carrots, diced
2 ribs celery, diced
3/4 cup pearl barley
6 cup chicken broth
1 small imported bay leaf
1/4 teaspoon ground allspice
1/2 cup diced smoked ham
3 tablespoon unsalted butter
1/3 lb fresh mushrooms, trimmed and chopped
3 teaspoon lemon juice
1 tablespoon fresh parsley leaves, minced
Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes. Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute. Add the celery and stir-cook for a minute. Add the barley, broth, bay leaf, and allspice. Bring to the boil, skimming the top of the soup as necessary. Simmer, covered, for about one hour, or until the barley is tender. (The soup may be prepared in advance to this point.)
Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms. Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley. Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf. Season the soup with salt and freshly- ground pepper to taste. Ladle into warmed bowls and serve immediately.
Makes 5 servings.
Bean And Corn Burritos
vegetable cooking spray
1/2 cup onion, chopped
1/4 cup green pepper, diced
1 teaspoon pickled jalapeno pepper,
minced
1 teaspoon ground cumin
1/8 teaspoon ground white pepper
16 oz can light red kidney beans
drained and mashed
1/2 cup frozen whole kernel corn,
thawed and drained
4 8-inch flour tortillas
3/4 cup shredded reduced fat sharp
cheddar cheese
1 cup commercial medium salsa
1/4 cup nonfat sour cream
alternative
1 jalapeno pepper slices,
opt
1 fresh cilantro sprigs,
opt
Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion, green pepper, jalapeno pepper, and garlic; saute until tender. Stir in cumin and white pepper. Cook 1 minute, stirring constantly. Remove from heat; stir in mashed beans and corn. Spread 1/2 cup bean mixture evenly over surface of each tortilla. Sprinkle 3 tablespoons cheese down center of each tortilla. Roll up tortillas, and place seam side down on a medium baking sheet. Bake at 425°F for 7 to 8 minutes or until thoroughly heated.
For each serving, top each burrito with 1/4 cup salsa and 1 tablespoon sour cream. If desired, garnish with jalapeno pepper slices and fresh cilantro sprigs.
Makes 4 Servings
(355 calories [20% from fat] per serving). Fat 7.8g (Sat 3.2g, Mono 2.6g, Poly 1.2g) Protein 18.5g Carbohydrate 57.1g Fiber 5.4g Cholesterol 14 mg Sodium 316mg
Green Beans With Thyme And Cashew Nuts
1 lb green beans
3 tablespoon sunflower oil
3 oz cashew nuts
1 garlic clove, chopped
1 tablespoon chopped thyme
Slice beans. Boil them in lightly salted water until they are just tender. Drain them.
Heat oil in a skillet over medium heat. Put in the cashew nuts and stir until they are golden brown. Remove from the skillet. Increase the heat. Put in the beans and garlic. Stir until the garlic begins to brown. Mix in the nuts and thyme and remove the pan from the heat.
Recipe From: A Book of Herbs And Spices Recipes, Remedies, And Lore.
Oatmeal With Dried Fruit And Nuts
1 kiwi
100 ml milk
100 ml water
1,5 tblsp peanuts
a couple of prunes
100 g (3,5 oz) oatmeal
a couple of dried apricots
dairy butter, to taste
beniseed, to taste
rose jam, to taste
Place dried apricots and prunes in a deep plate. Pour boiling water above. Set aside the fruits for 20 minutes.
Then pour out the water and chop the dried fruits.
In order to cook oatmeal we'll combine water and milk. Bring the mixture to boil and then add oatmeal. Boil it stirring the mass continuously. When the oatmeal starts to thicken, add dried fruits and dairy butter. Mix everything and cook until done.
Transfer the oatmeal to a bowl. Peel kiwi and cut it into circles. Arrange the kiwi above the oatmeal. Then add peanuts and beniseed. Top the dish with rose jam before serving. The healthy oatmeal breakfast is done and waiting for you and your beloved! Start you day with joy and tasty food!
3 tablespoon vegetable oil
1 all purpose flour
2 1/2 lb beef chuck, cut into roughly 1.5 inch cubes
1 clove garlic, minced
2 cup dry red wine
3/4 cup beef stock
1 bay leaf
2 slice bacon, chopped
1 cup onion, coarsely chopped
1 tablespoon tomato paste
2 tablespoon butter
1 lb mushrooms, quartered
1 fresh parsley, chopped
Preheat oven to 325°F. Heat oil in heavy large Dutch oven over high heat. Place flour in medium bowl; season with salt and pepper. Coat beef with flour, shaking off excess. Add half of beef to Dutch oven and brown well on all sides, about 5 minutes. Transfer beef to plate. Repeat with remaining beef, adding more oil to pan as necessary. Return beef and any accumulated juices to Dutch oven. Reduce heat to medium. Add garlic and cook 1 minute. Add wine and enough beef stock to cover meat. Add parsley sprigs and bay leaf. Cover and bake about 2 hours.
Heat heavy small skillet over high heat. Add bacon and saute until crisp. Transfer bacon to paper towels, using slotted spoon. Add onion to skillet and saute until translucent, about 5 minutes. Add tomato paste; stir 2 minutes. Add bacon and onion mixture to stew. Thin liquid with more stock if necessary. Cover and bake until meat is tender, about 30 minutes.
Melt butter in heavy large skillet oven high heat. Add mushrooms and saute until tender, about 10 minutes. Add mushrooms to stew. Season with salt and pepper.
Note: Can be made one day ahead. Cover and chill. Rewarm at 325 about 30 minutes. Sprinkle with fresh parsley We put this over lightly buttered noodles for a wonderful warmer-upper dinner.
Recipe From: Bon Appetit
Beef And Polenta Casserole
1/2 lb small onion, peeled
1 tablespoon olive oil
2 cup milk
2/3 cup white cornmeal
1 1/2 teaspoon fresh ground black pepper
1 large egg
1 1/2 lb beef round, cut in 1-inch cubes
1/4 lb mushroom, small
2 cloves garlic, sliced
1 1/2 cup water
1 tablespoon all-purpose flour
1 teaspoon dijon mustard
1/2 cup olives, small, pitted
1 tablespoon capers
1/4 cup cheddar cheese, shredded
2 tablespoon parmesan cheese, grated
Several hours or the day before serving, prepare polenta triangles. Grease a 9-inch-square baking pan. Finely chop 2 onion. In 2-quart saucepan, saute chopped onions in 1 tsp. olive oil until golden. Carefully stir in mil, then stir in cornmeal, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Heat polenta mixture to boiling over medium heat, stirring occasionally. Reudce heat to low, cover, and cook without stirring for 5 minutes.
In small bowl, lightly beat egg. Gradually stir a little of the hot polenta into the gg; then stir the egg-and-polenta mixture into the pot of polenta. Cook, stirring constantly, 1 minute. Pour polenta into greased pan. Spread to make surface level. Cool to room temperature on wire rack. Cover and refrigerate until firm--several hours or overhight.
Three hours before serving, prepare beef filling: Heat oven to 350°F. In large skillet, heat remaining oil. Saute beef cubes, half at a time, until well browned on all sides. Remove beef cubes to 1 1/2-quart casserole or souffle dish as browned.
In same skillet, saute remaining 6 onion, the mushrooms, and garlic until golden. Remove to casserole and toss with beef.
Carefully add 1 cup water to skillet; heat to boiling. In cup or small bowl, stir together remaining 1/2 cup water, the flour, mustard, the remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir into boiling water in skillet to make sauce. Cook, stirring to loosen browned-on bits, until thickened. Stir in olives and capers. Pour sauce over beef mixture in casserole. Cover and bake 1 1/2 hours.
With sharp knife, cut polenta into 4 1/2-inch squares; cut squares diagonally in half to make 8 triangles. Remove lid from casserole; arrange polenta triangles, spoke-fashion, on top of beef mixture. Sprinkle with cheeses.
Bake casserole, uncovered, 30 minutes longer or until beef is tender and polenta triangles are browned on edges. Serve from casserole.
Note: Start this recipe in the morning or the day before serving.
Mixed Vegetable Stir-Fry
2 tblsp oyster sauce
2 tsp soy sauce
2 tsp Golden Mountain sauce
1 tblsp water
1/2 cup carrots, roll cut
1/4 head cauliflower, small florets
3 cups cabbage, bite-sized pieces
3 stalks Chinese broccoli (gai lan), stems thinly sliced on a diagonal, leaves roughly torn into chunks
10 sugar snap peas, strings removed and cut in half on a sharp diagonal
5 shiitake mushrooms, fresh, cut into slices
5 cloves garlic, chopped
Thai chilies, to taste, crushed with the side of a knife just until broken
1 tsp sugar
In a small bowl, combine oyster sauce, soy sauce, Golden Mountain Sauce, and water.
Organize your vegetables in order they are added to the pan: Bowl 1: Carrots and cauliflower together. Bowl 2: Cabbage, snap peas, gai lan stems, and mushrooms. Bowl 3: Gai lan leaves.
In a wok or a large sauté pan, turn the heat to medium, add a little vegetable oil, garlic and chilies and sauté until small bits of garlic starts to turn golden.
Add carrots and cauliflower; toss over medium heat for about 1 minute, adding a splash of water if the garlic starts to brown too quickly.
Add bowl 2 of vegetables, followed by the sauce and sugar. Toss until the vegetables are almost done to your liking.
Add gai lan leaves, toss just until wilted. Remove from heat and serve with jasmine rice. Enjoy!
3 quart popcorn
2 cup corn chips
1/4 cup butter or margarine
1 1/2 teaspoon mexican seasoning
3/4 cup cheese cheddar, mexican blend, shredded
Heat oven to 300°F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once. Makes about 3 1/2 quarts. Just right for two!!!
Basmati Rice Pilaf
1 cup basmati rice
1 1/2 cup water, plus
1/2 cup water, *as directed
1 tablespoon butter or oil
salt, to taste
Place rice in a bowl and rinse with tap water until the water runs clear. Set aside to soak for 10-30 minutes. Heat 1 1/2 - 2 cups water with butter or oil and salt in a small saucepan with tight fitting lid. Drain the rice, and when the water comes to a boil, stir into the pot. As soon as it returns to a boil, lower the heat to the slowest simmer, cover the pot and cook for 10 minutes. Remove from heat with the lid still on, and let rest for 5-10 minutes. Stir well and serve.
* Use 1 1/2 cups for very firm rice and up to 2 cups for softer, fluffier rice. The shelf age and source of the rice cause slight variations in the amount of water which will be absorbed.
Recipe From: Narsai M. David, San Francisco.
Varenye
1kg (2.2lb) strawberries
1kg (2.2lb) granulated sugar
juice from 1 medium lemon
1 1/2 cup water
Wash the strawberries and then remove the leafy parts of the strawberries.
In a small pot, add the sugar and the water.
Boil the sugar and water for about 15-18 minutes until you get a syrup consistency. Test by dropping a bit of the syrup on a plate and see if the drop holds up.
Add the fruit to the syrup, and put it over medium heat until it starts bubbling.
Turn the heat down to low and let it bubble slowly for about 10 minutes.
Add the lemon juice.
(Optional) – If the syrup is not thick enough, you can remove the strawberries and boil the syrup more on low heat until it reaches the desired consistency, and then, add the strawberries back in.
Once it’s ready, we like to spoon our lusciously thick and glistening varenye into jars, ready to be sealed, stored in the refrigerator, and used as and when needed.
1 lb dried lima beans
3 quart water
1 sprig parsley
2 onions, sliced
1/4 lb salt pork
3 tomatoes, cored
1 chili pequin, crushed
1 tablespoon salt
Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse. Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot.
Recipe From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965.
Navy Bean Stew
1 lb dry navy beans
4 quart water, divided
1 1/2 lb italian sausage, cut into 1/4 inch slices
2 can (14 1/2 oz) chicken broth
2 cup onion; chopped
1 1/2 cup carrots; thinly sliced
1 can (15 ounce) whole kernel corn
1 tablespoon minced parsley
1 1/2 teaspoon italian seasoning
Soak beans in 2 quarts of water overnight; drain. Place in a large saucepan and add remaining water. Bring to a boil; boil for 2 min. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain. In a Dutch oven, brown sausage. Add broth, onion, carrots, corn, parsley, Italian season and beans. Cover and bake at 350°F for 30 min. Uncover and bake 30 minutes longer or until bubbly.
Makes 8-10 servings.
Recipe From: Taste Of Home - Feb/march 1996.
Best Brownies
1/2 lb unsweetened chocolate
1 1/2 cup butter
6 eggs
3 cup sugar
1 1/2 cup flour
3 tablespoon vanilla
1 cup nuts, chopped
Beat eggs, add sugar and vanilla. Add melted chocolate and butter. Add flour, then nuts. Bake in 350°F oven in Two 8" pans for 20-30 minutes. Don't overcook. This should be moist in center. (Use your own judgment on this. Sometimes it's a little Too moist and you may need to go 35 plus minutes.) Serve warm with vanilla ice cream--bad for the health, grand for the soul!
Recipe From: Someone's In The Kitchen With Dinah by Dinah Shore.
Rhubarb Lunar Cake
Batter:
1/2 cup butter or margarine
1 1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cup sifted all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk
2 cup rhubarb, cut in 1/2 inch pieces
1 tablespoon flour
Topping:
1/4 cup butter or margarine
2 teaspoon cinnamon
1 cup firmly packed brown sugar
The name of this cake is derived from the buttery brown sugar topping that sinks into the cake as it bakes and forms a crusty layer reminiscent of a lunar landscape!
Batter: Cream together butter and sugar until smooth and creamy. Add egg and vanilla. Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk. Toss rhubarb with 1 tbsp flour and fold into batter. Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
Topping: Blend together topping ingredients and sprinkle evenly over batter.
Bake at 350°F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean. Source: Canadian Living - Summer/82
Moonlight Cake
10 egg whites
7 egg yolks
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cup sugar
1 cup cake flour
1 1/2 teaspoon lemon extract
Sift flour before measuring, then sift five times. Sift sugar five times. Add salt to egg whites, beat until frothy, then add cream of tartar. Continue beating, until egg whites are stiff but not dry. In another bowl, beat 7 egg yolks until creamy. Add to them, 2 tbsp beaten egg whites. To whites, gradually add sugar. Combine yellow and white mixtures. Fold in flavoring, flour. Rinse 4 1/2 x 10" tube pan with cold water before putting in batter. Bake in preheated 325°F oven for 60 to 65 minutes or until done.
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