1 medium round steak; cut in 3 to 4 inch pieces
flour
2 tablespoon olive oil
1 small onion; chopped
1 can (14.5-oz) whole tomatoes
1/4 teaspoon basil
1/4 teaspoon oregano
1 dash black pepper
1 clove garlic; minced
1 can (4-oz) roasted whole green chiles; diced
salt to taste
Heat oil in skillet. Dredge steak in flour and brown in oil. Add other ingredients. Cover and simmer until tender, about 1 hour.
Remember, these recipes are all only a guide. You can augement them to your liking, just like I do. The above recipe I would use the fresh Pueblo Chilies. John@The Cooking Inn.
Pungent Fruit Salad
1 cucumber, peeled
1 cup jicama, julienned
1 cup firm, ripe papaya in 1/2 inch cubes
1 cup ripe pineapple in 1/2 inch cubes, fresh or canned
1 firm, tart apple, cut in 1/2-inch cubes
1 almost ripe mango, peeled, cubed
3 tablespoon dry-roasted peanuts
1 or 2 fresh, hot red chiles, seeded,; sliced
1/4 cup brown sugar
1 tablespoon tamarind paste dissolved in 1/2 cup; water, strained
Cut the cucumber in half lengthwise, scoop out and discard the seeds. Cut the halves in 1/4-inch thick half moons. Mix the cucumber with jicama and fruit.
Prepare a sauce in a processor; first process the peanuts to a crunchy consistency, then add the chiles, sugar and tamarind liquid. The sauce should have texture so don' over process. Toss the sauce and fruit together.
Serve chilled or at room temperature as a snack, or with an assortment of Sumatra dishes.
Serves 6.
Rum Punch
1/2 cup ice cubes
1 1/2 oz dark or light rum
1/2 oz triple sec
2 dash angostura bitters
1/4 lime; juice of
2 oz orange juice
2 oz pineapple juice
2 oz guava nectar
2 dash grenadine syrup
Place in shaker & mix, vigorously. Pour into large glass & garnish with slice of lime, cherry & dash of nutmeg.
Recipe From: The Sugar Mill Hotel Cookbook.
Please Drink Responsibly. The Cooking Inn.
Rum Raisin Sauce For Ice Cream
1/2 cup rum
1/2 cup seedless raisins
1/2 cup sugar
1/4 cup water
1 stick cinnamon; optional
1/4 teaspoon vanilla extract
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 cup coarsely chopped pecans; optional
Pour rum over raisins and let stand until raisins are puffed. Mix sugar, water and cinnamon and boil 2 minutes. Discard cinnamon and add raisins and rum. Cook for 5 minutes. Add vanilla. Remove from heat and add lemon and orange peel. Add nuts. Serve warm, over ice cream.
Pay attention to what you are doing here. Allow no distractions and do not drink while cooking. Please be responsible. The Cooking Inn.
Chickpea Curry
1 clove garlic; coarsely chopped
2 coriander roots; coarsely chopped
1/2 teaspoon whole black peppercorns
2 tablespoon oil
8 oz coconut milk
1 tablespoon curry powder
4 oz potato; peeled and cut into 1 inch chunks
8 oz chickpeas (garbanzos) soaked overnight (can use tinned)
2 tomatoes sliced into wedges
10 sweet basil leaves
2 tablespoon light soy sauce
1/2 teaspoon salt
1 teaspoon sugar
In a mortar, pound the garlic, coriander roots and peppercorns to form a paste. Heat the oil and briefly fry the paste, then add the coconut milk, stirring well. Stir in the remaining ingredients in order, bring to the boil and simmer until the potatoes and chickpeas are cooked al dente.
Serve with rice. Can be prepared in advance and reheated.
Garbanzo Burgers
1/3 cup low-fat (1%) cottage cheese
1/4 cup fat-free egg substitute or
two lightly beaten egg
whites
2 tablespoon finely snipped parsley
1 teaspoon cumin
1 teaspoon ground coriander
2 cloves garlic, minced
3/4 teaspoon chili powder
1/4 teaspoon sesame oil
1 cup cooked or canned chickpeas,
rinsed and drained
1/2 cup toasted wheat germ
4 whole wheat pita bread
pockets
1 large tomato, chopped
2 scallions, chopped
alfalfa sprouts
nonfat plain yogurt
In a blender or food processor, process the cottage cheese, egg substitute or egg whites, parsley, cumin, coriander, garlic, chili powder and sesame oil on medium speed until smooth. Add the chickpeas and process on low speed until smooth. Stir in the wheat germ. Coat a medium skillet with nonstick spray. Heat the skillet over medium heat. Form the bean mixture into four burgers and add the burgers to the skillet. Cook until the burgers and golden and cooked through, about 6 minutes on each side. Serve in the pita pockets with the tomatoes, scallions and sprouts. Top each with a dollop of the yogurt.
Garbanzo, Feta, And Tomato Salad
15 1/2 oz canned garbanzo beans --
drained
1/2 cup crumbled feta cheese
1 large tomato -- seeded and diced
2 green onions -- sliced
2 tablespoon parsley -- finely chopped
1 1/2 tablespoon olive oil
3 teaspoon red wine vinegar
freshly ground pepper to
taste
Place garbanzo beans, feta, tomato, onions, and parsley in a bowl; toss gently to combine.
In a small bowl whisk together olive oil and vinegar. Pour over salad, tossing gently to coat. Season to taste with pepper.
Variation: Add herbs, such as thyme and oregano, and Greek olives or pitted black ripe olives.
Recipe From: the California Culinary Academy
Tortillin Salad
1 tablespoon lemon juice
1 lb spinach tortellini *
1 lb egg tortellini
1 lb broccoli head
1 lb carrots
3 leeks
1 large sweet red pepper
1 large sweet yellow pepper
1/2 cup fresh basil; chopped
1 egg yolk
1 tablespoon dijon mustard
1 tablespoon balsamic vinegar
1 cup vegetable oil
1/2 cup olive oil
1 tablespoon dried thyme
1 orange zest; finely grated salt to taste
* Note: Use good quality fresh or frozen tortellini. Plus you can use whatever filling you like. This is your meal.
Break the broccoli into florets and slice the tender stems. Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white part and 2 inches of the green into thin julienne. Core, seed and cut into julienne strips the red and yeller peppers. Cook the tortellini in boiling salted water according to package instructions. Drain thoroughly and place in a large mixing bowl. Cook the broccoli florets, stems and carrots separately in boiling salted water just until tender. Drain and combine with the tortellini. Blanch the julienned leeks 1 minutes in boiling water; drain. Add the leeks, red and yellow peppers, and fresh basil to the salad and toss to combine. Process the egg yolk, lemon juice, mustard and vinegar in a food processor for 30 seconds. With the machine running, pour the oils in a thin steady stream through the feed tube to make a light mayonnaise. Add the thyme, orange zest and salt and pepper to taste. Process to combine. Pour the dressing over the salad and toss to coat thoroughly. Serve at room temperature or slightly chilled.
BBQ Coriander And Garlic Chicken
6 cloves garlic
2 teaspoon coarse sea salt
2 tablespoon black peppercorns; coarsely crushed
1 handful fresh coriander leaves; finely chopped
3 tablespoon lemon juice
1 chicken; cut in to eight pieces
1 tablespoon groundnut oil
Relish:
4 tomatoes; halved , seeded and cut into pieces
1/2 red onion; slivered
1/2 lemon; juice of
1 pinch hot chilli powder to taste
To Serve:
coriander sprigs to garnish
lemon wedges to serve
Crush garlic and sea salt to a puree using a pestle and mortar. Add peppercorns, coriander and lemon juice. Slash each chicken joint three times, Rub in oil then spread the garlic mixture over the surface. Cover and let marinate for 4 hours. Make relish: Mix tomato, onion, lemon juice and chill powder, chill. Barbecue the chicken for about 25 minutes, turning, until cooked through. Garnish with coriander and serve with lemon wedges to squeeze over and tomato and red onion relish.
Prawn Kabobs
10 oz unpeeeled prawns
3 oz butter
2 cloves garlic crushed
2 teaspoon fresh ginger, sliced
1 watercress to garnish
Remove the head and main body shell from the prawns, leaving on the tail shell. Melt the butter, add the garlic and ginger and allow to stand 5 mins. over a low heat. Thread the prawns onto short wooden skewers securing the head and tail. Place on a baking tray and pour over the flavoured butter. Place under hot grill for 1 min. turning the kebabs once. Arrange watercress on a serving dish. Place kebabs on the watercress and pour over the juices. Serve with crusty bread.
Orange-Ginger Carrots
1 1/4 lb carrots; peeled/cut in diagonal
1 teaspoon freshly grated orange peel
1/4 cup fresh orange juice
2 teaspoon butter or margarine
2 teaspoon honey
1 teaspoon grated fresh ginger
1/4 teaspoon salt
Place carrots in a large skillet, cover with water and bring to boil. Reduce heat, cover and simmer until crisp-tender, about 3 minutes. Pour off water leaving carrots in pan. Add remaining ingredients and stir over medium-high heat until carrots are glazed, 1-2 minutes.
Blueberry Tarts
1 quart stemmed, cleaned blueberries
1/2 cup confectioners' sugar
1 cup water
1/2 cup granualted sugar (up to 3/4)
1 tablespoon cornstarch
8 baked tart shells
1 whipped cream
Mix 3 cups of blueberries with confectioners' sugar. Let stand at least an hour. Cook remaining blueberries with water until tender. Rub through a sieve. Mix granulated sugar and cornstarch. Add to strained blueberry juice and cook until clear. Arrange whole blueberries in tart shells. Pour hot glaze on top. When cool garnish with whipped cream and blueberries.
Roast Lamb With Rhubarb Salsa
Lamb:
1 leg of lamb (4-6 lbs) boned and rol; led
3 tablespoon honey
1 teaspoon garlic salt
1/4 teaspoon ground pepper
2 tablespoon red wine vinegar
Rhubarb Salsa:
1 cup chopped onions
2/3 cup dark or golden raisins
1/2 cup honey
2 tablespoon red wine vinegar
4 teaspoon chopped jalapeno pepper
2 cloves garlic, minced
1/2 teaspoon ground cardamon
6 cup fresh or frozen sliced rhubarb (1-1/2 lbs)
Lamb: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar. Place meat on rack in roasting pan; brush with glaze mixture. Roast in 325°F oven for two to four hours or until desired doneness (150°F for medium rare or 160°F for medium), brushing occasionally with glaze mixture. Rhubarb Salsa: In a large saucepan, combine the onions,raisins,honey,vinegar,jalapeno pepper, garlic,and cardamom. Stir in rhubarb. Bring to boiling; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible. Uncover and simmer for 5 minutes to reduce the liquid slightly. Stir only if necessary to prevent scortching. Set aside. serve at room temperature as accompaniment to sliced roast lamb. Refrigerate any leftovers.
Strawberry Lemon Muffins
Muffins:
1 1/2 cup flour
1/2 cup sugar
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup melted butter or margarine
1 egg
1 1/2 cup quartered fresh strawberries
1 teaspoon grated lemon peel
Lemon Streusel Topping:
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon grated lemon peel
2 tablespoon melted butter or margarine
Lemon Glaze:
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice
Preheat oven to 375°F, prepare pans. Prepare Lemon Streusel Topping and set aside. In a bowl combine flour, sugar, baking powder, cinnamon and salt. In another bowl combine milk, butter and eggg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into pans. Sprinkle with Lemon Streusel Topping and bake for 20 to 25 minutes or until done. Remove from pans, prepare Lemon Glaze and drizzle over warm muffins. Lemon Streusel Topping: In a medium bowl, combine chopped pecans, brown sugar, flour, cinnamon, grated lemon peel and melted butter or margarine. Stir this mixture until crumbly. Lemon Glaze: In a small bowl, combine Confectioners' sugar and lemon juice, stir until smooth.
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