5 tablespoon olive oil
1 cup yellow onion; chopped
1 teaspoon garlic; minced
1 bunch fresh spinach; washed & chopped
4 oz lean ground beef
1/4 cup parmesan cheese; grated
1/4 cup dry bread crumbs
3 tablespoon italian parsley; chopped
1 egg; lightly beaten
1/2 teaspoon nutmeg
fresh ground black pepper
2 lb top round steak; about 1/2 thick in 1 pieces
1/4 lb mortadella; sliced 1/8 thick
1/2 cup frozen green peas; thawed
2 tablespoon tomato paste
1 cup dry red wine
1 cup beef broth
Heat 2 T. of the olive oil in a saute pan or skillet over medium-high heat. Add the onion and saute until soft but not browned, about 5 minutes. Add the garlic and saute 1 minute. Add the spinach and saute until the spinach turns bright green, about 3 minutes. Transfer to a mixing bowl. Stir in the ground beef, Parmesan cheese, bread crumbs, parsley, egg, nutmeg, salt, and pepper to taste.
Quickly rinse the beef under cold running water and pat dry with paper towels. Lay the meat on a flat surface and use a sharp knife to butterfly it by slicing horizontally, leaving one edge intact. Spread the steak out and gently pound with a wooden mallet or flat side of a meat cleaver to an even thickness. Layer the mortadella slices on top of the meat, then spread with the spinach mixture. Sprinkle the peas over the spinach. Beginning at one long side, roll the meat up jelly-roll fashion, tucking in ends, and tie securely in several places with cotton string.
Heat the remaining 3 T. olive oil in a dutch oven or large pot over high heat. Brown the beef roll on all sides. Stir the tomato paste, wine, and stock together in a bowl and pour over the meat. Bring the liquid to a boil. Cover, reduce the heat to low, and simmer until the beef is tender when pierced with a fork, about 1-1/2 to 2 hours, turning several times and adding more stock, broth, or water if necessary to maintain about 1 cup liquid.
Remove the beef to a cutting board and let it stand about 10 minutes. Meanwhile, place the pan over high heat and reduce the sauce if it seems too thin. Remove the strings and carve the roll into 1/4-inch slices. Season the hot pan juices with salt and pepper to taste and spoon over the meat.
Sweet Potato Pie
1/2 cup butter, softened
1/2 cup packed brown sugar
1 cup mashed,cooked sweet potatoes
3 eggs,lightly beaten
1/3 cup corn syrup
1/3 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 unbaked pie shell
Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs. Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425°F oven for 10 minutes.Reduce heat to 325°F and bake 35 to 45 minutes longer or until well set.
3 lb green beans, fresh
1 1/2 cup oil
2 onions, med., minced
1 1/2 lb tomatoes, peeled,strained or
1 tablespoon tomato paste + 2 c. water
2 tablespoon parsley, minced
salt & pepper to taste
water as needed
Wash beans and break them in half or slice them lengthwise. Place in a large pot of cold water. Heat the oil in a large pot and saute the onions in it until soft and limp; add the tomatoes (or diluted tomato paste), and bring to boil. Drain the beans and add them to pot. Add parsley, salt & pepper, and enough water to barely cover beans. Cook over med. heat until liquid is absorbed but the oil remains (30 to 45 min.).
1/2 cup corn syrup
1/3 cup evaporated milk
3 cup chocolate chips
3/4 cup confectioner's sugar
2 teaspoon vanilla
1 1/2 cup walnuts, coarsely chopped
Line 8 inch square baking pan with plastic wrap. In 3 quart microwavable bowl, combine corn syrup and evaporated milk, stir until well blended. Microwave on HIGH 3 minutes, Stir in chocolate chips until melted. Stir in confectioner's sugar, vanilla and walnuts. With wooden spoon, beat until thick and glossy. Spread into prepared pan. Refrigerate 2 hours until firm. 25 squares.
Fava Beans And Linguica Stew
4 cup fava beans; shelled
1 cup linguica and bacon; sliced
1/2 onion; minced
2 cloves garlic; crushed
1 salt to taste
1/2 teaspoon paprika
1 tablespoon sugar
1 hot chili pepper to taste
sprig mint; chopped
Shell beans. In a saucepan, fry linguica and bacon, add onion, garlic, pepper and mint, saute, then add fava beans. Cover and cook for 5 minutes. Add hot water slowly, just enough to cover beans, add paprika, sugar and salt. Cover and simmer until bans are tender. Beans turn brown when done. If you like poached eggs in with the beans, add eggs when beans are almost done. Serve over toast. Serves 3 to 4.
1 bunch broccoli; separated into florets
1 cauliflower; separated into florets
8 bacon strips; fried and crumbled
1/3 cup onion, chopped
1 cup tomatoes; chopped, seeded
2 eggs, hard boiled; sliced
1 cup mayonnaise or salad dressg
1/3 cup sugar
2 teaspoon vinegar
In a large salad bowl, combine broccoli, cauliflower, bacon, onion, tomatoes and eggs. Set aside. In another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Chill all. Just before serving, mix dressing, pour over salad and toss.
Combine all ingredients, mixing well. Drop from teaspoon 1 inch apart on a well-greased cookie sheet. Bake in preheated 350°F oven for 10-12 minutes or until very lightly golden. Remove at once from baking sheet using a moistened spatula.
2 teaspoon active dry yeast
1/4 cup warm water
6 cup whole wheat flour
2 teaspoon salt
1 cup mashed potato up to 1 1/2 cups
1 cup hot potato water
2 tablespoon honey
2 tablespoon vegetable oil
1/4 teaspoon baking soda
1 cup plain yogurt or buttermilk
Dissolve yeast in warm water. Combine flour and salt; make a well in the center of the mixture. Blend together egg, mashed potatoes, potato water, honey and oil. Combine baking soda and yogurt or buttermik; add to egg mixture. Pour mixture into well of flour and salt; blend thoroughly. Turn onto lightly floured surface and knead 10 minutes. Cover and let rise 1 1/2 to 2 hours, until a 1/2-inch hole in dough made with a wet fingertip remains. If the hole fills in slightly, give the dough more time to rise. Deflate gently. Let rest 10 minutes. Shape into loaves and let rise until almost doubles, about 45 minutes. Bake at 350 degrees for approximately 1 hour.
Fennel Sesame Bread
1 teaspoon sugar; or sucant
1/4 cup lukewarm water
1/4 oz active dry yeast; (2 1/4 tsp)
1/2 cup nonfat milk; lukewarm, or rice milk or
3 1/2 cup all-purpose flour; unbleached
1 cup whole-wheat flour
1 teaspoon salt
1 cup lukewarm water; *note
3 teaspoon crushed fennel seeds
3 teaspoon sesame seeds
cornmeal; as needed
Slightly crunchy on the outside, chewy on the inside, this bread is perfect for dipping in soup or sopping up the juices of a tagine (Moroccan stew with lots of vegetables in it).
*Note: Original recipe used 3/4 C lukewarm water...the dough was too stiff for me to work with so I increased the water.
In a large bowl, stir sugar or Sucanat into water. Sprinkle in yeast; stir slightly and set in a warm place until yeast is bubbly, about 10 minutes. Add milk, rice milk or soy milk.
In medium bowl, mix flours with salt. In 3 to 4 batches, stir flour into yeast mixture. Add lukewarm water gradually, as you may need more or less. (I had to add more then the original 3/4 C) Stir until dough forms stiff ball. Knead dough on lightly floured surface until smooth and elastic, 8 to 10 minutes. Sprinkle in fennel seeds and sesame seeds during last minute of kneading.
Divide dough equally. In lightly oiled mixing bowl, form dough into ball by rolling against sides of bowl. Repeat with remaining dough. Sprinkle small amount of cornmeal on baking sheet; flatten balls slightly on sheet. Cover dough with plastic wrap and let rise 2 hours in a warm place (see note).
Preheat oven to 400°F. Bake dough 12 minutes, then lower heat to 350 deg F and bake 30 to 45 minutes more. The bread will be slightly browned and will sound hollow when you tap it on the bottom. Let cool before serving.
Makes 2 loaves (12 slices each).
Note: If you don't have a warm place, put the baking sheet on top of a large bowl filled part way with warm water.
Fennel, Mushroom And Parmesan Salad
1 garlic clove
1/4 teaspoon coarse sea salt
2 1/2 tablespoon lemon juice
2 lemon peel strip; minced
1/8 teaspoon fennel seeds crushed under a spoon; or in a mortar
5 tablespoon extra-virgin olive oil
8 oz mushrooms, large, firm wiped clean
1 fennel bulb
1 tablespoon fennel greens, chopped
1 tablespoon italian parsley, chopped
3 oz parmesan reggiano; shaved into paper-thin slices
Pound the garlic and the salt in a mortar until completely smooth. Stir in the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, lemony vinaigrette. Thinly slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground black pepper. Lay a damp kitchen towel or a piece of plastic wrap directly over them to keep them from browning, and set aside for 1 hour to marinate. Trim the fennel bulb and cut it into quarters. Remove most of the core; then slice it lengthwise, very thinly, leaving the pieces joined together. Dress it with most of the remaining vinaigrette and half the herbs, and season with salt and pepper. Add the rest of the herbs to the mushrooms. Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top.
Fennel, Zucchini, And Tomato Soup
1 large onion, chopped
1/3 cup olive oil
4 cloves garlic, minced
2 bulbs fennel, thinly sliced
2 medium zucchini, diced
6 tomatoes, peeled, seeded, chopped
8 fresh basil leaves, finely chopped
6 cup vegetable broth, or chicken broth,; or water
1 cup white wine
salt and pepper, to taste
fresh basil leaf, for garnish
Saute the onion in olive oil until it becomes soft. Add the garlic and continue sauteing for another minute over medium heat.
Add the fennel, zucchinis, tomatoes, and fresh basil. Stir well, reduce the heat to low-medium, and continue to saute for 2 or 3 minutes, watching that it does not stick to the bottom of the pot.
Pour the stock or water into the vegetable mixture. Add the wine and bring the soup to a boil. Stir well. Cover the pot and cook slowly for 30 minutes. Add the salt and pepper, stir again, and simmer the soup for 10 minutes more. Serve the soup hot. Garnish the top of each serving with fresh basil, finely chopped.
In medium bowl mix together all ingredients, except oil and crepes. Mix thoroughly. In large skillet heat oil over medium heat. Lay out crepes and place 2 - 4 tablespoons feta mixture in crepe. Fold crepe in half. Fry in skillet, continuously turning, until soft, about 2 minutes.
1 cup all-purpose flour
2 cup milk
1/2 stick butter
1 pinch salt
Combine all. Blend well. (I use a blender)
Pour a small amount of batter (about 4" [10 cm] across) on to a hot, large (10-12" [25-30 cm]), lightly oiled, flat pan. Quickly lift the pan and tilt it in all directions to spread the batter around until there is no longer any liquid. It should cover the bottom of the pan. Flip when the edges first start to look very slightly brown.
Serve warm with whatever filling you like. Preserves are great, as is steak and cheese. They taste great plain, too.
[The original calls for bacon grease instead of butter. The grease tastes _so_ much better, but many these days certainly cannot afford that much cholestorol in their diet anymore. Also, you can prepare these without butter in the batter altogether, but they tend to be a bit more dry. Try margrine, olive oil, ete... coconut oil maybe]
Salmon With Alredo Fettuccine
1 salmon (1-pound) fillet
1 vegetable cooking spray
1/8 teaspoon freshly ground pepper
2 tablespoon reduced-calorie margarine
3 cloves garlic, minced
2 tablespoon all-purpose flour
2 cup skim milk
3/4 cup grated fresh parmesan cheese, divided
6 cup hot cooked spinach fettuccine, cooked without salt or fat
Spinach pasta makes a prettier dish, but plain fettuccine will work just as well.
Place salmon, skin side down, on a broiler rack coated with cooking spray; place rack on a broiler pan. Sprinkle with pepper. Broil 5-1/2 inches from heat 11 minutes or until salmon flakes easily when tested with a fork. Flake salmon into bite-size pieces; set aside, and keep warm.
Melt margarine in a medium saucepan over medium heat; add garlic, and saute 1 minute. Add flour; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook an additional 8 minutes or until slightly thickened and bubbly, stirring constantly. Add 1/2 cup plus 2 tablespoons cheese; stir until cheese melts. Pour over pasta, and toss well. Top with salmon; sprinkle with remaining 2 tablespoons cheese.
Yield: 6 servings (serving size: 1 cup pasta and 2 ounces salmon).
The Icons below will guide you to the other January Recipe Pages