Showing posts with label Meal Course: Dinner. Show all posts
Showing posts with label Meal Course: Dinner. Show all posts
Apricot Ginger Pulled Pork
The night before, marinate pork shoulder with:
6 oz apricot juice
2 T hungarian green peppers diced
3 T ginger
the top of a bulb of fennel
6 oz chicken stock
3 oz rice wine vinegar
The next day, cover the meat with ginger ale and sliced apricots. Slow roast the meat at 250 degrees for 4 hours or so.
Combine the marinade with 1/4 cup soy sauce, 2 T catsup. Cook until 1/2 its original volume.
When meat seems to pull apart, remove from oven and let rest. Combine juices, apricots, etc with incipient barbeque sauce. Blend with an immersion blender.
Warm the pulled meat in the barbeque sauce and let rest while you make the slaw.
Full Blog Post
Read more!
Almond-Crusted Fried Chicken
Full Blog Post
The night before, soak 8 pieces of chicken (we used dark meat) in:
2 cups of buttermilk
1/2 cup almond milk
3 T lime juice
Drain the chicken, pat dry, and rest for 10 minutes.Dredge the chicken in 1.5 cup flour that has been seaoned with
2 T of salt
2 T paprika
2 t cayenne pepper
1/4 cup almond flour
Let the chicken rest 10-15 minutes.
Dredge the chicken in fresh buttermilk and then dredge in flour and sliced almonds
Fry in vegetable shortening (oh yes, shortening.) Or, if you go that way, lard.... Read more!
Bacon-wrapped Roasted Chicken
adapted from Gourmet magazine
Butcher the chicken to make it flat (either by cutting out the back or by following the Gourmet magazine description (which we did).
Marinade for 2 hours in:
3 T Green Mango (vadu mango) pickle
3 crushed garlic cloves
4 T olive oil
3 T pimenton
3 sprigs of fresh oregano, roughly chopped
1 T ground cumin
pinch of allspice
juice of 2 limes
3 sprigs cilantro, roughly chopped
1/2 cup tomato juice
Drape 3-4 strips of bacon over the bird. Put in a roasting pan and weigh down with 2-3 tin-foil covered bricks. Cook for 45 minutes at 500 degrees.
Read more!
Brown Curry Sauce
(This will make enough for a dinner of curried tofu and leftovers for the potato salad)
Sautee in olive oil
3 medium onions diced
1-2 T ginger paste
1 T garlic paste
1 T cumin
2 t turmeric
2 t coriander seeds
1 t cinnamon
1 t red chili flakes or chili powder
When the onions have browned, put in a blender until lumpy but not watery. Return the mixture to the pan and add
1 T tomato paste
½ cup crushed tomatoes.
salt to taste
Simmer until it the tomatoes have blended into the onion paste.
During the simmering phase, add sautéed tofu, boiled potatoes and boiled carrots. Serve with white rice and something acidic like pickled jalapenos or fukujinzuke. Read more!
Sautee in olive oil
3 medium onions diced
1-2 T ginger paste
1 T garlic paste
1 T cumin
2 t turmeric
2 t coriander seeds
1 t cinnamon
1 t red chili flakes or chili powder
When the onions have browned, put in a blender until lumpy but not watery. Return the mixture to the pan and add
1 T tomato paste
½ cup crushed tomatoes.
salt to taste
Simmer until it the tomatoes have blended into the onion paste.
During the simmering phase, add sautéed tofu, boiled potatoes and boiled carrots. Serve with white rice and something acidic like pickled jalapenos or fukujinzuke. Read more!
Chicken Curry
Sprinkle 4 Chicken thighs with salt and turmeric.
Add 2 T Olive oil in a heavy bottomed pan. Sautee chicken skin side down until brown. Remove chicken from the pan.
To the chicken drippings, add:
4 cups roughly chopped onions
4 t minced garlic
3 t minced ginger
2.5 t ground cumin
1.5 t turmeric
2 t ground coriander
¼ t ground black pepper
¼ t cinnamon
¼ t ground ginger
2 t salt
Sautee onion mixture on medium for 30-35 minutes (until decreased in volume by almost half.) Onions should be slightly caramelized but not super brown.
Add 1 T tomato paste. Sautee 3 minutes.
Also, add 18 ounces canned chopped tomatoes plus 1 cup water OR fresh tomatoes in season plus 1.5 cups water. (If you were my mother, you would haul out the blender and blend the onion/tomato mixture until smooth. But I am lazy, and I just accept the texture as is.) Simmer for 3 hours.
Return chicken to the masala. Add 3 hard boiled eggs (peeled) and simmer for 30 minutes.
Add 1 handful cilantro chopped roughly.
Serve warm with rice and flatbread. I like it with paratha.
Herbed Crepes
Mix until smooth:
1 & 2 T cup flour
4 eggs
1 1/3 cups milk
pinch of salt
1 handful herbs
Let sit covered 40 minutes
Full Blog Post
Read more!
Silk Route Chicken Pullao
In a slowcooker, place:
1 free range chicken
2 carrots, chopped roughly
1 celery stick, chopped roughly
1 bay leave
3 cardamom pods
1 cinnamom stick
2 sichuan peppercorns
2 pink peppercorns
1 black peppercorn
1 cup rich lamb stock
Cook for 7.5 hours
In a heavy skillet or dutch oven, brown 1.5 cups rice. Add 1 large onion slices, diced (1/4 inch cubes) sweet potato, diced pumpkin, and 1 cup of the broth from the chicken. Cook until liquid absorbed. Add fresh pomegranates and raisins. Serve warm.
Read more!
K's Grape Leaves
Soak
2 lbs rice
In a large bowl, add
rice
22 ozs tomato paste
2 lbs lamb diced superfine
2 tsp allspice
1.5 tsp dried mint (4-5 handfuls fresh mint, washed and chopped)
Mix super well.
Take grape leaves out of a 9 oz jar. And start stuffing. This is the part that takes a while. Put in about 1 T for a small leaf, slightly more for a large leaf. Basically one thumbs width and the length of the base of the leaf. Roll up first the stem, then the sides, gathering the side edges as you go. Place in the pot. Tightly fit into the pot so there is no space between leaves. (Reserve 3-4 big leaves to cover the top.
Top with 1 stick of butter cut into pats. Then fill with water just up to the top of the leaves.
Bake at 350 for 2 hours.
Read more!
2 lbs rice
In a large bowl, add
rice
22 ozs tomato paste
2 lbs lamb diced superfine
2 tsp allspice
1.5 tsp dried mint (4-5 handfuls fresh mint, washed and chopped)
Mix super well.
Take grape leaves out of a 9 oz jar. And start stuffing. This is the part that takes a while. Put in about 1 T for a small leaf, slightly more for a large leaf. Basically one thumbs width and the length of the base of the leaf. Roll up first the stem, then the sides, gathering the side edges as you go. Place in the pot. Tightly fit into the pot so there is no space between leaves. (Reserve 3-4 big leaves to cover the top.
Top with 1 stick of butter cut into pats. Then fill with water just up to the top of the leaves.
Bake at 350 for 2 hours.
Read more!
Lamb Curry
Sautee on medium:
2 large yellow onions, sliced in half rings
2 t turmeric
1/2 t ground ginger
½ t ground coriander
½ t fennel seeds
½ t cayenne
In a slowcooker, add:
Sauteed onions
18 ounces tomato diced (with Italian seasoning.)
2 heaping T Major Grey’s Mango Chutney
2 t salt
2 t fresh cilantro leaves coarsely chopped or 1 t dried
Brown 1 lb grass-fed lamb stew meat. Add meat and any dripping to slowcooker.
Cook on low for 7 hours. Serve with rice.
Read more!
Vegetarian Lentil “Bolognese”
In a skillet, sautee:
½ stalk of celery
½ medium onion
½ medium carrot
Add:
3 T tomato paste
¾ cup masoor lentils
¾ cup French lentils
1 t Salt
In a slowcooker, add:
15 oz crushed tomatoes
All of the items from the skillet
¼ cup veggie stock
2 bay leaves
Oregano to taste
1 t salt
Cook in a slowcooker on low for 7 hrs
In a blender, combine:
8 oz white beans cooked
Vegetable stock
To finish add white bean puree and 1 Tsp pesto to the sauce.
Orange Carrot Parathas
Full Blog Post
Mix 1 cup of wheat flour with salt and water until it turns into a dough. Add water slowly.
Let rest while you make the filling.
While the dough rests, shred or grate 1 carrot. (I used 1/2 white carrot and 1/2 orange carrot)
Add:
1 t orange zest
1 t powdered ginger
1/2 t chili powder
1/2 t powdered cardamom
Roll the dough into 1 inch balls, add a dollop of filling and roll out. Read more!
Vegan Pie Crust
Vegan Pie Crust
Freeze:
3.5 cups flour
1 t granulated sugar
1 t salt
2 T flax seed
3 sticks earth balance margarine
2 T olive oil
In a food processor, agitate dry ingredients. Add olive oil and then butter pats. Add tablespoons of iced water until it comes together. (Up to 1/3 cup iced water.)
Read more!
Parathas with Potatoes and Arugula Flowers
To make dough, mix in a shallow, flat bowl or pan:
1 cups whole wheat flour
1/2 teaspoon salt
Drop by drop add warm water until you get a sticky bread-like dough
Cover and set aside.
To make the stuffing, boil, peel, and mash:
1 large potatoes
Add:
1/4 cup onion, finely chopped
1 t cumin/coriander powder
½ teaspoon salt
1 Tablespoons fresh arugula flowers
In the palm of your hand, create small balls, flatten them, and then fill with a small amount of the filling. Gather up all the dough and then roll it out.
Full Blog Post Read more!
1 cups whole wheat flour
1/2 teaspoon salt
Drop by drop add warm water until you get a sticky bread-like dough
Cover and set aside.
To make the stuffing, boil, peel, and mash:
1 large potatoes
Add:
1/4 cup onion, finely chopped
1 t cumin/coriander powder
½ teaspoon salt
1 Tablespoons fresh arugula flowers
In the palm of your hand, create small balls, flatten them, and then fill with a small amount of the filling. Gather up all the dough and then roll it out.
Full Blog Post Read more!
Pot Pie with Sweet Potato Crust and Veggies
Full Blog Post
Julienne the following and divide between four oven safe bowls:
1 small red potato
¼ cup chopped swiss chard
¼ small onion
¼ small napa cabbage
¼ small sweet potato
½ small carrot
Season the vegetables with
Salt and pepper
1-2 teaspoons caraway seeds
2 T nutritional yeast
Add enough vegetable broth to just barely cover the vegetables
Parcook the vegetables in the oven at 375 for 15 minutes
Top with sweet potato crust, make a hole for ventilation, and bake until crust is golden brown
Sweet Potato Dough
Microwave
¼ of a sweet potato
When warm add 1 pat margarine (if desired) and enough flour to work into a dough.
Read more!
Veggie Stuffed Shells
Filling and warm.
For ½ a box of medium shells, use the following filling:
Sautee:
½ sweet onion
1 small head of chard
1 cup grated carrot
1 cup sliced mushrooms
When cool add sautéed veggies to:
1 cup ricotta
½ cup grated parmesan
½ cup fresh mozzarella pearls (quartered)
½ cup frozen peas
Stuff into shells and place in butter lined baking pan. Top with tomato sauce or cream sauce and more parmesan.
Bake at 375 for about 20 minutes until cheese looks bubbly.
Read more!
Strawberry Tomato Caprese Fusili
Full Blog Post
fusili, sliced some strawberries and tomatoes, added sea salt, fresh mozzarella, balsamic, basil and olive oil Read more!
Tandoori Tofu
Marinate the following for 1 hour
1 cup soy yogurt
1 block tofu, sliced into triangles
1 T cider vinegar
1 T garlic paste
1 T ginger paste
1 T ground cumin
1 t ground coriander
¼ t cayenne pepper (or more)
¼ t turmeric
1/8 t ground cloves
Use a spoon to brush off some of the yogurt from the tofu. Bake or pan fry. Read more!
1 cup soy yogurt
1 block tofu, sliced into triangles
1 T cider vinegar
1 T garlic paste
1 T ginger paste
1 T ground cumin
1 t ground coriander
¼ t cayenne pepper (or more)
¼ t turmeric
1/8 t ground cloves
Use a spoon to brush off some of the yogurt from the tofu. Bake or pan fry. Read more!
Tofu Galbi Sandwich
Tofu Galbi Sandwich
In a small bowl, marinade:
3 T white vinegar
1 pinch sugar
1/2 small red onion sliced very thin
In a cast-iron grill pan, on medium high, grill:
extra firm tofu, lengthwise into 1/4 inch slices
In another cast-iron skillet, sautee
1 cup mushrooms, quartered
Remove mushrooms and set aside. In that same skillet, sautee
very finely sliced butternut squash (or kobocha squash)
3 t crushed garlic
Remove and set aside the squash. In that skillet, simmer:
1/2 cup cider vinegar
1/2 cup Soy Vay Teriyaki Sauce
1/4 cup catsup
1/4 cup apple sauce or diced pear
1/4 cup A1 Steak Sauce
1 pinch chilli powder
When the mixture is warm, add the grilled tofu, and heat until the sauce is thickened. At the same time, julienne
1 carrot (or 1/2 yellow carrot & 1/2 orange carrot)
1 4 inch piece of english cucumber
For each sandwich, compile
1 whole wheat bun
1 piece barbequed tofu
4-5 pieces squash
Offer the cucumer, carrots, quick-pickled onions, arugula (if available), shredded iceberg (yes, iceberg), remaining sauce at the table for diners to place on their sandwiches.
Post: http://feedingmaybelle.blogspot.com/2008/01/tofu-galbi-sandwich-recipe.html
Read more!
In a small bowl, marinade:
3 T white vinegar
1 pinch sugar
1/2 small red onion sliced very thin
In a cast-iron grill pan, on medium high, grill:
extra firm tofu, lengthwise into 1/4 inch slices
In another cast-iron skillet, sautee
1 cup mushrooms, quartered
Remove mushrooms and set aside. In that same skillet, sautee
very finely sliced butternut squash (or kobocha squash)
3 t crushed garlic
Remove and set aside the squash. In that skillet, simmer:
1/2 cup cider vinegar
1/2 cup Soy Vay Teriyaki Sauce
1/4 cup catsup
1/4 cup apple sauce or diced pear
1/4 cup A1 Steak Sauce
1 pinch chilli powder
When the mixture is warm, add the grilled tofu, and heat until the sauce is thickened. At the same time, julienne
1 carrot (or 1/2 yellow carrot & 1/2 orange carrot)
1 4 inch piece of english cucumber
For each sandwich, compile
1 whole wheat bun
1 piece barbequed tofu
4-5 pieces squash
Offer the cucumer, carrots, quick-pickled onions, arugula (if available), shredded iceberg (yes, iceberg), remaining sauce at the table for diners to place on their sandwiches.
Post: http://feedingmaybelle.blogspot.com/2008/01/tofu-galbi-sandwich-recipe.html
Read more!
Yakitori Sauce
Combine
3/4 cup sake
1 1/3 cup mirin
3T sugar
1 1/3 cup shoyu
Simmer until sugar has been dissolved.
Read more!