1 eggplant sliced 1/2 thick
1 sliced tomato
basil to taste
low-sodium tamari
balsamic vinegar
red pepper to taste
Bake eggplant on a baking sheet at 400°F for about 8-10 minutes. When I turned the slices over and topped them with basil and sliced tomato like the recipe said, I brushed them with a mixture of low-sodium tamari and balsamic vinegar. I added some pieces of red pepper at this time, too, and brushed them with the mixture. Eight minutes or so more in the oven.
Rinse and dry chicken pieces. Melt the butter in a large skillet. Place the chicken pieces in the skillet and fry slowly until they are evenly browned on both sides. Sprinkle the salt, pepper, paprika, Accent and garlic salt over the chicken and cover the pan. Continue to cook over low heat for 35 minutes. During this period, turn the pieces of chicken frequently to assure even distribution of the seasonings. If you like your fried chicken crisp, remove the cover 10 minutes before serving. Turn each piece at least once.
Garlic Bread
butter
garlic salt
cheese, grated
1 loaf italian or french bread
Preheat broiler. Slice loaf of bread lengthwise and butter both halves. Sprinkle garlic salt and grated cheese on both halves. Place under broiler until brown (about 3 minutes).
Note:
* This is a quick and painless way to make garlic bread in a hurry. It might not be a gourmet recipe, but it is easy and tasty.
* This also works well with almost any other kind of bread.
Lentil Stew
1/2 lb lentils
1 onion, chopped small
1 carrot, cut into chunks
1 potato, cut into chunks
2 tablespoon margarine
1 tablespoon flour
water
thyme
salt
black pepper
Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato until soft. Stir in the flour. Add the lentils and enough water to generously cover the lentils. Cook the lentils until tender, adding enough water as needed to keep the stew thick. (The lentils will grow and absorb water.) While it is cooking, add thyme, salt, and pepper to taste. (Thyme should be the dominant spice.) Serve over rice (I cook S. Indian fluffy rice for this.)
Seasoned Black Beans
1 1/2 tablespoon olive oil
1 cup chopped onion
3 cloves garlic; crushed or chopped
4 cup cooked black beans; or 2 1#cans, drained
1/2 cup bean-cooking liquid
1 juice of 1/2 lemon; or to taste
1 teaspoon ground cumin
1 salt and freshly ground pepper; to taste
2 cup uncooked whole wheat couscous or uncooked quick brown rice
1 tortilla chips; for garnish
Heat oil in a large saucepan. Add onion and saute over moderate heat until translucent. Add garlic and saute until onion is golden. Add beans and bean liquid and bring to a simmer. Mash about a quarter of the beans with the back of a wooden spoon to thicken the liquid. Add lemon juice, cumin, S&P; simmer over very low heat for 15 minutes.
Meanwhile, prepare grain. For brown rice, follow package instruction. For couscous, boil 4 cups water and combine with couscous in a heat-proof container; cover thghtly and let sit for 15 minutes, then fluff with a fork. Serve bean mixture over grain. Garnish with tortilla chips if desired.
Serves 6.
Slow-Roasted Pork Shoulder<br>
1 oil or unsalted butter for coating
1 pork shoulder, 4-to-5 lb
1 salt & freshly ground pepper
Slow roasting results in tender, juicy pork. Turkey, lamb, beef or veal can be roasted similarly. Preheat oven to 350°F. Oil or butter pork all over. Season fatty outer layer with salt and pepper. Place pork on a roasting rack in a pan. Place pan in center of preheated oven and roast, uncovered. Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155°F. (Note: Trichinoisis is destroyed when the internal temperature reaches 139°F for a period of 10 minutes.) Remove from oven. Cover loosely with foil and allow to "rest" for at least 15 minutes before carving.
Sirloin Steak Nectarine Sukiyaki
2 lb sirloin steak
2 large onions
8 green onions
1/4 lb mushrooms
1 can (5oz) bamboo shoots
4 fresh nectarines
1/2 cup soy sauce
2 tablespoon sugar
1/2 cup condensed beef broth
1 hot cooked rice
Cut steak crosswise into thin slices, saving fat. Cut onions into thin wedges; slice green onions, including tops, into 2" lengths. Slice bamboo shoots & mushrooms. Slice nectarines to make 2 cups. Grease skillet by rendering steak fat. Remove fat; brown beef quickly. Add sliced vegetables. Combine soy sauce, sugar & broth; add to meat along with nectarines. Simmer 5 minutes. Serve over hot rice.
Goat Cheese Salad
4 cup torn mixed greens
1/2 cup pitted ripe olives
6 whole dried tomatoes in oil
1 ; drained and chopped
2 teaspoon sliced green onions
1/4 cup salad oil
1/4 cup tarragon vinegar
2 tablespoon water
1 tablespoon walnut oil or salad oil
1 tablespoon dijon mustard
1 egg
1 tablespoon water
2 tablespoon cornmeal
1 tablespoon fine dry bread crumbs
1 tablespoon sesame seed; toasted
1 tablespoon grated parmesan cheese
8 oz chevre (goat's cheese)
2 tablespoon margarine
4 small pita rounds; split horizontally, cut in wedges
On a serving platter arrange greens, olives, tomatoes, and green onions. Cover and chill. For dressing, in a screw top jar combine salad oil, vinegar, 2 tablespoons of water, walnut or salad oil, and mustard. Cover and shake until well combined. In a small bowl combine egg and 1 tablespoon water. in a shallow bowl combine cornmeal, bread crumbs, sesame seed, and Parmesan cheese. Divide chevre into 16 equal portions; shape into balls and flatten into 1 1/4-inch diameter patties. Dip each patty into the egg mixture; coat with cornmeal. Cover and chill. At serving time, in a large skillet melt margarine or butter. Add cheese patties and cook over medium heat for 3 to 5 minutes or until golden, turning once. Arrange on top of greens mixture and cheese. Serve with pita bread wedges.
Skillet Corned Beef And Cabbage
2 tablespoon vegetable oil
8 cup shredded green cabbage; (1/2 a large head)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 can (15 ounces each) whole potatoes; drained
1 can (14 1/2 ounces) sliced carrots; drained
3/4 lb deli-style corned beef; sliced into 1/2-inch strips
In a large skillet, heat the oil over medium heat. Add the cabbage and saute for 6 to 8 minutes, until very soft but not brown. Add the salt and pepper; mix well. Add the potatoes, carrots, and corned beef; mix to distribute evenly. Reduce the heat to medium-low, cover and cook for 6 to 8 minutes or until completely heated through. Serve immediately.
Note: Depending on age. For better flavor, rinse the canned potatoes and drain them well before using. And, sure, you can shred the cabbage yourself, but if you're low on time, make it easier on yourself and buy it already shredded in a package.
Serves 4-6.
Okra
16 oz (1 cn) whole tomatoes; undrained chopped
1 1/2 cup fresh okra; sliced
16 oz (1 cn)whole-kernel corn; undrained
1/2 cup onion; chopped
1/2 cup celery; chopped
1/4 cup green pepper chopped
Combine all ingredients in a large skillet, stirring well. Cover and bring to a boil. Reduce heat, and simmer 15-20 mins.
Sausage & Bean Stew
1 lb spicy italian sausage; casing removed and, slice
1/2 onion; chopped
2 cup frozen o'brien-style potatoes with; onions and peppers
1 can pinto beans (15 ounces); undrained
3/4 cup water
1 teaspoon beef bouillon granules; or 1 beef bouillon cube
1 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper
Combine sausage slices and onion in large nonstick skillet; cook and stir over medium-high heat 5-7 minutes or until meat is no longer pink. Drain drippings,
Stir in potatoes, beans, water, bouillon, oregano and red pepper; reduce heat to medium. Cover and simmer 15 minutes, stirring occasionally.
Steak & Onion On Sourdough Toast
2 4x6-inch slices sourdough bread; (each about 1/2 inch thick)
1 teaspoon coarsely cracked pepper
2 3/4 inch-thick rib-eye steaks
2 tablespoon (1/4 stick) butter
1 large onion; thinly sliced
1/2 cup beer
2 tablespoon chopped fresh thyme or 2 teaspoons; dried
1 2/3 kg potatoes
90 gm garlic heads
4 lemons
370 ml olive oil
6 black olives
3 lemon slices
sea salt to taste
pinch of parsley
Boil the unpeeled potatoes in water (salted if required, but not necessary).
Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot.
Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer.
Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture.
Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon.
Note:
The amount of garlic can be varied according to taste; like this it has a strong flavour.
Dish can be served as a cold side dish, with vegetables.
Trim stems frombroccoli. Cut chicken breast crosswise on an angle into 1/4-inch-thick slices. In a small bowl, toss chicken with cornstarch, soy sauce, and lemon extract.
In a wok or frying pan, heat oil 10 seconds over medium heat. Add broccoli and stir-fry to coat with oil. Add 2 tb water, reduce heat to low, cover and cook until broccoli is just tender, about 2 minutes. With a slotted spoon remove to a plate.
Return wok to high heat. Add ginger and scallion and stir-fry until aromatic, about 10 seconds. Add chicken and stir-fry until white and opaque throughout, about 5 minutes. Add sherry, pepper, sugar, and broccoli. Stir-fry about 30 seconds to heat through. Remove from heat, drizzle with sesame oil, and serve.
Sliced Pork With Chili Sauce
600 gm lean pork cut from leg of pork (top; quality)
1 cucumber
Simmer soy sauce and sugar together until slightly thick, then mix with other sauce ingredients.
Clean pork and simmer in stock or water for about 15 minutes, then remove, cool and freeze (making it easier for subsequent slicing).
Cut cucumber into 12 stick shapes, removing seeds.
Thinly slice the pork into 12 slices and thaw.
Lay a cucumber stick on each pork slice, rolling and wrapping pork around cucumber, trimming cucumber as necessary
Place in serving dish, and spoon sauce over.
Spinach And Grapefruit Salad
2 teaspoon poppy seeds
1/2 red onion -- thinly sliced
3 grapefruit -- pink or red
6 cloves garlic -- peeled
2 tablespoon white wine vinegar
2 tablespoon olive oil -- extra-virgin
1 tablespoon coarse-grain mustard -- pref
1 pommery
1/2 teaspoon honey
1 salt and freshly ground
1 pepper
3/4 lb fresh spinach, washed and
torn -- (16 cups)
1/2 small jicama, peeled & cut -- in
matchsticks
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1-2 minutes; set aside Place onion slices in small bowl; add cold water to cover and soak for 10 minutes. Drain. Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membranes; reserve the segments in a small bowl. Measure 1/3 cup of the juice and set aside. Bring garlic cloves in a small saucepan and add water to cover. Bring to a simmer over medium heat; cook until tender, about 3 minutes. Drain. In a blender, combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper. In a sald bowl, combine spinach, jicama, and reserved onions and grapefruit sections. Drizzle with the dressing and toss. Arrange on salad plates and garnish with the toasted poppy seends.
The Icons below will guide you to the other June Recipe Pages
