1 large onion; chopped
1 clove garlic; minced
2 tablespoon vegetable oil
3/4 cup lentils
4 cup chicken stock
14 1/2 oz tomatoes; canned, chopped, with liquid
1 tablespoon light brown sugar
1 bay leaf
1/4 teaspoon crushed red pepper
3 medium celery stalks; diced
1 medium red bell pepper; cored and diced
14 oz healthy choice polska kielbasa, cut; 1/4 inch thick
salt and pepper; to taste
3 tablespoon balsamic vinegar
Heat the oil in the pressure cooker. Add the onion and garlic and cook over medium heat until softened, about 5 minutes.
Add the lentils, stock or broth, tomatoes and their liquid, brown sugar, bay leaf, and red pepper flakes. Cover pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 10 inutes.
Release pressure. Add the vegetables, sausage, and salt and pepper to taste. Cover pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 5 minutes. Release the pressure. Add vinegar to taste.
The stew can be made in advance and refrigerated for up to 4 days or frozen. This is one of those great stews that tastes even better after a day in the refrigerator.
2 cup lentils; dried
10 cup water
2 carrots; sliced
1 celery; chopped
2 onion; chopped
2 small potato; chopped
1/3 cup barley
2 tablespoon parsley; dried
2 bay leaves
2 teaspoon cumin
Combine all ingredients in soup pot and cook until the lentils are soft, about 1 hour. Remove bay leaves before serving.
Note: Brown rice may be substituted for the barley. This soup freezes well; save some for a busy day.
Lintels With LAmb And Tomatoes
4 tablespoon corn oil
1 bay leaf
4 black peppercorn
1 medium onion, sliced
450 gm lean lamb, boned and cubed
1/4 teaspoon turmeric
1 1/2 teaspoon chilli powder
1 teaspoon crushed coriander seeds
2 1/2 cm cinnamon stick
1 teaspoon garlic pulp
1 1/2 teaspoon salt
1 1/2 liter 6.5 cups water
50 gm round yellow lentils or
1 yellow split peas
2 medium tomatoes, quartered
2 fresh green chillies
1 tablespoon chopped fresh corainder
Heat the oil in a deep round-bottomed frying pan (skillet) or wok. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion. Fry about 5 minutes, or until the onions are golden brown.
Add the cubed lamb, turmeric, chilli powder, coriander seeds, cinnamon stick, garlic and most of the salt and stir-fry for about 5 minutes over a medium heat.
Pour in 900ml (3 1/4 cups) of the water and cover the pan with a lid or foil, making sure the foil doesn't come into contact with the food. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the lamb is tender.
Put the lentils into a saucepan with 600ml (2.5 cups) water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to be easily mashed. If lentils are too thick, add up to 2/3 cup water to loosen them.
When the lamb is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan.
Add the cooked lentils to the lamb and mix together well.
Add the tomatoes, chillies, and fresh corainder and serve.
Tip: You can substitute the lamb with boned and cubed chicken but reduce the amount of water in Step 3 to 300ml (1 1/4 cups) and cook uncovered, stirring occasionally for 10-15 minutes or until the water has evaporated and the chicken cooked through.
10 lb hamburger or game
10 teaspoon tender quick morton salt; (heaping tsps)
6 teaspoon liquid smoke flavoring
6 teaspoon whole mustard seeds
3 teaspoon cracked black pepper
8 teaspoon crushed garlic; or to taste
Mix all ingredients thoroughly in a glass or plastic container(don't use metal). Cover and refrigerate for three days. Each day mix it thoroughly and recover. On the fourth day, shape the meat mixture into long rolls not more than three inches in diameter. Pack solidly. The rolls may be wrapped in cheesecloth. Then place on a rack in the oven. Place a pan below them to catch any drippings. Heat the oven to 150 degrees F. and bake for 12 to 16 hours.
Note: Do not substitute anything for the Tender Quick Morton Salt which can be obtained in some grocery stores, garden stores, or from cold storage or sausage making places. This is an excellent way to use up your ground game meat. If you plan to freeze this be sure to wrap it as air tight as possible. The seasonings can be changed to your taste but do not change the amount of Tender Quick salt.
Pork Spread (Les Rilletes De Tours)
3/4 lb fresh pork fatback
1 tablespoon coarse salt
9/16 lb fresh, lean, boneless pork
2 plump cloves garlic, unpeeled
1 branch dried thyme
1 bay leaf
1 cup water
Makes about 1 pound.
Remove the rind from the fatback. Discard it or save it for another purpose.
Work the salt into all surfaces of the meat. Place it in a noncorrosive bowl, cover it, and refrigerate it overnight.
Next day, dry the meat by patting it with paper towels. Don't be at pains to remove the salt. Cut both the fat and the lean meat into small thin pieces about 2 inches by 1/4 inch.
Preheat the oven to 300°F
Wrap the garlic, thyme, bay leaf and peppercorns in a piece of cheesecloth and tie it up securely. Put this sachet at the bottom of an ovenproof earthenware pot (you can use a beanpot with a lid) Put the chopped meat in the pot and add the water. Seal the pot with a piece of aluminum foil and press the lid down over the foil into the lid groove of the pot.
Put the pot on the center rack of the oven and bake it for 3.1/2 hours. Turn off the oven, but leave the pot in there for another 1/2 hour.
Place a large, stout sieve over a bowl. Break the seal on the pot and empty the contents into the sieve. Discard the sachet.
Break the bits of meat apart with your fingers. Then, working with 2 forks, pull the fibers apart. This operation is very essential for genuine rilletes, which are not a paste. They are very finely shredded pork and fat. (Don't make the mistake of putting the meat into the food processor and making a fine pate of it.)
Note: You may eat the rilletes all at once if you like, but mix the shredded meat with a little of the dripping in a ratio of 2 parts shredded meat to 1 part dripping. You may also pack the rilletes into jars or pots and pour the dripping over them. Make certain that the dripping covers the rilletes at least 1/4 inch deep. Cover the tops of the pots or jars with foil. They will keep for a month or so under refrigeration. Make sure your pots are sterilized. An easy way to do that is by washing them well and rinsing them out with a few drops of Cognac. Be sure that the spread is at room temperature when you serve it. If you try to eat it cold, you will be astonished how tasteless and greasy it seems. When it is served at room temperature you get the full benefit of the long cooking, and the faint, savory perfume and taste of the garlic and herbs. The spread is at its best on crusty, freshly baked French bread.
Recipe From: French Cooking En Famille
1 cup butter (not margarine)
2 cup sugar
14 oz can (1-1/4 cups) sweetened condensed milk
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon anise extract
1/2 teaspoon black or red coloring paste
A mild, unbelievably delicious licorice flavor. You'll find black and red paste for coloring these candies in specialty and cake-decorating stores. The black caramels also make great Halloween treats--"
Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges of the pan. Butter the foil; set aside.
In a heavy 3 quart saucepan melt the butter over low heat. Add the sugar, sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a candy thermometer to side of the pan.
Cook over medium heat, stirring frequently; till candy thermometer registers 244; firm-ball stage. The mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes. (Mixture scorches easily.) Remove from heat; remove candy thermometer from saucepan. Add anise extract and coloring, stir to mix.
Quickly pour candy, without scraping into the buttered-foil-lined pan. Cool for several hours or till firm. Use foil to lift candy out of pan onto cutting board. Peel foil away; discard. With a buttered sharp knife, cut immediately into 1-inch squares; wrap individually in waxed paper., Makes 81 pieces (about 2-3/4 pounds)
To wrap caramels: Tear off 6-inch strips of waxed paper; cut each strip into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of paper; fold flaps under. Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped.
Recipe From: Better Homes and Gardens 1990 Best-Recipes Yearbook
Chicken Curry Divan
2 whole chicken breast; (2 lbs.) cooked, skinned, & sliced
1 lb broccoli; cut up
1 tablespoon corn oil margarine
3 tablespoon flour
3/4 cup chicken broth
1/2 cup low-fat milk
1/4 teaspoon salt
1 dash garlic powder
1 dash fresh ground black pepper
1 cup tofu
1 tablespoon corn oil
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/2 cup grated cheddar cheese
1/4 cup bread crumbs
Steam broccoli until crisp tender, 5 minutes. Arrange chicken breast slices and broccoli in ungreased dish. Melt corn oil margarine in saucepan or microwave dish. Stir in flour and cook for 1 minute. Mix chicken broth and milk together and gradually add to flour mixture, stirring and cook until thick and boiling. Pour sauce int blender. Add salt, garlic powder, black peper, Tofu, corn oil, lemon juice and curry powder. Blend until smooth. Pour back into saucepan or Microwave dish and add grated cheese. Pour over chicken and broccoli. Top with bread crumbs. Bake at 350°F. for 30 minutes or until bubbly and lightly browned on top. Serves 8.
Lima Bean And Fennel Stew
1 cup dried lima beans water for soaking,; plus
4 cup water for cooking
3 medium potatoes
2 large carrots
1 large onion; diced
2 tablespoon olive oil
1/4 teaspoon fennel seed
1/2 teaspoon thyme
1/2 teaspoon marjoram
2 garlic cloves - finely chopped
2 tablespoon water
1/2 cup dry white wine
4 oz mushrooms; thinly sliced
1 small bulb fennel; diced
1 bay leaf
1 tablespoon tamari
1 tablespoon lemon juice
Pick over and wash lima beans, and soak them in water to cover at least 6 hours or overnight. Drain off the soaking water and place the limas in a large stewpot with fresh water. Bring to a boil, then lower the heat and simmer gently for 1 hour.
Scrub the potatoes and carrots. Cut the potatoes in 1/2-inch dice. Cut the carrots in half lengthwise, then crosswise into 1/4-inch slices. Add the potatoes and carrots to the limas. While they are cooking, saute the onion in 1 tablespoon of oil until golden brown.
Crush the fennel seed lightly in a mortar and add it along with the thyme, marjoram, garlic, and 2 tablespoons of water to the onion. Cook over low heat for 3 minutes to blend the flavors. Add the wine and simmer until the liquid is reduced a little. Scrape the onion mixture into the bean mixture and return the skillet to the burner. Saute the mushrooms in the remaining tablespoon oil until they turn golden around the edges. Add the mushrooms to the stew, adding more water if necessary to keep the stew from sticking.
Add the diced fennel bulb, bay leaf, and tamari, and simmer about 10 minutes or until the fennel bulb is just tender. Add the lemon and serve immediately.
3 lb chicken breasts - (boneless and skinless)
6 oz frozen limeade concentrate - defrosted
3 oz tequilla
2 tablespoon minced lime zest
6 garlic cloves; minced
Cut the chicken into 1/2 x 1-1/2-inch strips. In a large mixing bowl, combine all of the ingredients and refrigerate. Marinate ovenighht.
Preheat the oven to 350°F. Pour the marinade into a bowl and et aside. Place the chicken in a shallow baking dish and bake for 45 minutes.
Pour the marinade over the chicken and bake for another 45 minutes, tossing every 10 minutes to coat thoroughly. Cook until golden brown. Serve hot.
Linguine With Crab And Wild Mushrooms
1/2 teaspoon saffron threads
3 tablespoon butter
8 oz shiitake mushrooms --
1 green onions -- thinly
1 tablespoon tomato paste
8 oz crabmeat -- cut into bite size pieces
2 teaspoon tarragon; fresh -- or 3/4
8 oz linguine; [or other pasta]
Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve. Serves 2, can be doubled or tripled
Sweet And Savory Chicken
1/2 cup minced cilantro
1 tablespoon chopped fresh garlic
4 boneless skinless chicken breast halves
1 teaspoon pepper
1/2 teaspoon salt
8 oz tomato sauce
1 tablespoon brown sugar
1 tablespoon vinegar
1/2 cup raisins
2 large cloves garlic, peeled
1/2 teaspoon salt
Combine all the chicken ingredients in a large plate or bowl and turn the chicken breast to coat it all over with seasonings. Combine all the sauce ingredients in a blender and set aside so the raisins can soften. Heat oven to 400°F. Lightly grease a shallow baking pan (or spray it with non-stick cooking spray). Put the chicken on the pan and bake for 15 minutes, or until it is cooked through. Whisk the sauce ingredients until smooth. Serve over chicken. Or slice chicken on the diagonal and fan it on a bed of sauce. Makes 4 servings.