Thursday, December 17, 2009
Friday, December 11, 2009
Thursday, December 10, 2009
Tuesday, December 8, 2009
Split Pea Soup with Ham Hocks Recipe : Dave Lieberman : Food Network
Split Pea Soup with Ham Hocks Recipe : Dave Lieberman : Food Network
* use 2 onions
* half low-sodium chicken stock, half water
* needs no additional salt
* use 2 onions
* half low-sodium chicken stock, half water
* needs no additional salt
Sunday, December 6, 2009
Saturday, December 5, 2009
Thursday, December 3, 2009
Wednesday, December 2, 2009
Wednesday, November 25, 2009
Friday, November 20, 2009
Wednesday, November 18, 2009
Tuesday, November 10, 2009
Wednesday, November 4, 2009
Tuesday, November 3, 2009
Wednesday, October 28, 2009
Saturday, October 10, 2009
Friday, October 9, 2009
Thursday, October 8, 2009
Monday, October 5, 2009
Wednesday, September 30, 2009
Saturday, September 19, 2009
Thursday, September 10, 2009
Wednesday, September 9, 2009
Friday, August 28, 2009
Thursday, August 27, 2009
Saturday, August 22, 2009
Yogurt Waffles
Yogurt Waffles
2 cups unbleached all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda2 tablespoons butter or margarine2 cups plain lowfat yogurt2 tablespoons brown sugar1 egg, separated, plus 1 egg yolk
1 In a large bowl stir together the flour, baking powder and baking soda.
2 Melt the butter in a small saucepan over low heat. When the butter is melted, remove the pan from the heat and stir in the yogurt and sugar; set aside.
3 In another large bowl, using an electric mixer, beat the egg white until stiff but not dry; set aside.
4 Lightly beat the egg yolks; add the yolks and the yogurt mixture to the dry ingredients and stir to combine. Stir half of the beaten egg white into the batter, then fold in the remaining egg white.
5 Spray a waffle iron with nonstick cooking spray and preheat it. (If your waffle iron does not have a nonstick surface, spray it with nonstick cooking spray before heating it. Do not respray the hot iron.) Using C cup of batter for each individual waffle, pour the batter onto the waffle iron and spread it with the back of a spoon (it is thicker than the usual waffle batter). Cook the waffles about 4 minutes, or until crisp and brown. Repeat with the remaining batter.
Makes 5 servings
Hat tip: Wellness Letter
2 cups unbleached all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda2 tablespoons butter or margarine2 cups plain lowfat yogurt2 tablespoons brown sugar1 egg, separated, plus 1 egg yolk
1 In a large bowl stir together the flour, baking powder and baking soda.
2 Melt the butter in a small saucepan over low heat. When the butter is melted, remove the pan from the heat and stir in the yogurt and sugar; set aside.
3 In another large bowl, using an electric mixer, beat the egg white until stiff but not dry; set aside.
4 Lightly beat the egg yolks; add the yolks and the yogurt mixture to the dry ingredients and stir to combine. Stir half of the beaten egg white into the batter, then fold in the remaining egg white.
5 Spray a waffle iron with nonstick cooking spray and preheat it. (If your waffle iron does not have a nonstick surface, spray it with nonstick cooking spray before heating it. Do not respray the hot iron.) Using C cup of batter for each individual waffle, pour the batter onto the waffle iron and spread it with the back of a spoon (it is thicker than the usual waffle batter). Cook the waffles about 4 minutes, or until crisp and brown. Repeat with the remaining batter.
Makes 5 servings
Hat tip: Wellness Letter
Wednesday, August 19, 2009
Friday, August 7, 2009
Thursday, August 6, 2009
Tuesday, August 4, 2009
Pancakes
1. Sift 2 cups flour, 1/4 cup sugar, 4t baking powder, 1/2 t baking soda, and 1/2 t salt.
2. Blend 2 1/4 cup buttermilk, 4 eggs, 1/4 cup melted butter.
3. Add buttermilk mixture to flour mixture and stir until just combined.
4. 3 minutes on each side on hot griddle over medium heat.
2. Blend 2 1/4 cup buttermilk, 4 eggs, 1/4 cup melted butter.
3. Add buttermilk mixture to flour mixture and stir until just combined.
4. 3 minutes on each side on hot griddle over medium heat.
Sunday, August 2, 2009
Friday, July 24, 2009
Thursday, July 23, 2009
Friday, July 17, 2009
Thursday, July 16, 2009
Ribs
For the ribs:
Place into a soup pot: 2lb. ribs, 1/2 red onion sliced, 1 bay leaf, 2 cloves of garlic minced, 1 cup red wine, 1/4 cup worcestershire sauce, 2 serrano chiles stemmed and chopped, 1 lemon or lime quartered, and 1 teaspoon salt. Add water to cover and heat to boil. Skim off foam, reduce heat, cover, and cook over low heat for an hour and a half. Ribs should be tender. Remove ribs, raise heat, and boil for 20 minutes. Set aside 3/4 cup for the sauce.
For the sauce:
Heat 2T vegetable oil in a skillet over medium heat. Saute 1/2 red onion chopped and 1 clove garlic minced for 8-10 minutes. Add juice of one lemon and a few strips of the peel, 1T brown sugar, 1/4 cup red wine, 1/4 cup worcestershire sauce, 1T mustard, and reserved cooking liquid. Cook for 10 minutes. Stir in 1 and a half cups ketchup, 4T butter, 1/2t chili powder, 1/2t oregano, and a pinch of cayenne. Cook for 10-15 minutes, stirring often. Season to taste with salt and pepper.
If possible, put the ribs on a grill for a few minutes per side (rub with oil first and be careful not to burn) and then add some sauce and cook briefly with the sauce.
You can also preheat an oven to 400 degress and place the ribs on a baking pan, spread with sauce, cover, and cook for 20 minutes. Then reduce heat to 300 degrees and cook uncovered for 10-15 minutes. (If you are going to use the oven, you may want to add 2t liquid smoke to the liquid you cook the ribs in.)
Inspired by Anne Lindsay Greer's Foods of the Sun
Place into a soup pot: 2lb. ribs, 1/2 red onion sliced, 1 bay leaf, 2 cloves of garlic minced, 1 cup red wine, 1/4 cup worcestershire sauce, 2 serrano chiles stemmed and chopped, 1 lemon or lime quartered, and 1 teaspoon salt. Add water to cover and heat to boil. Skim off foam, reduce heat, cover, and cook over low heat for an hour and a half. Ribs should be tender. Remove ribs, raise heat, and boil for 20 minutes. Set aside 3/4 cup for the sauce.
For the sauce:
Heat 2T vegetable oil in a skillet over medium heat. Saute 1/2 red onion chopped and 1 clove garlic minced for 8-10 minutes. Add juice of one lemon and a few strips of the peel, 1T brown sugar, 1/4 cup red wine, 1/4 cup worcestershire sauce, 1T mustard, and reserved cooking liquid. Cook for 10 minutes. Stir in 1 and a half cups ketchup, 4T butter, 1/2t chili powder, 1/2t oregano, and a pinch of cayenne. Cook for 10-15 minutes, stirring often. Season to taste with salt and pepper.
If possible, put the ribs on a grill for a few minutes per side (rub with oil first and be careful not to burn) and then add some sauce and cook briefly with the sauce.
You can also preheat an oven to 400 degress and place the ribs on a baking pan, spread with sauce, cover, and cook for 20 minutes. Then reduce heat to 300 degrees and cook uncovered for 10-15 minutes. (If you are going to use the oven, you may want to add 2t liquid smoke to the liquid you cook the ribs in.)
Inspired by Anne Lindsay Greer's Foods of the Sun
Wednesday, July 15, 2009
Saturday, July 11, 2009
Friday, July 10, 2009
Tuesday, July 7, 2009
Monday, July 6, 2009
Friday, July 3, 2009
Thursday, July 2, 2009
Wednesday, July 1, 2009
Sunday, June 28, 2009
Thursday, June 25, 2009
Friday, June 19, 2009
Thursday, June 18, 2009
Wednesday, June 17, 2009
Monday, June 15, 2009
Wednesday, June 10, 2009
Thursday, June 4, 2009
Wednesday, June 3, 2009
Sunday, May 31, 2009
Friday, May 29, 2009
Monday, May 11, 2009
Saturday, May 9, 2009
Saturday, May 2, 2009
LIBERTINE BAR BEER-BRAISED SHORT RIBS
Salt and pepper
4
short ribs
¾
cup dark beer such as Shiner Bock (divided use)
1/8
cup butter
2
medium carrots, roughly chopped
2
ribs of celery, roughly chopped
1
large yellow onion, roughly chopped
½
cup tomato paste
1
quart beef stock
1
tablespoon fresh thyme, chopped
Salt and pepper short ribs. Heat sauté pan and sear ribs on all sides; remove ribs from pan and set aside. Drain fat out of pan and discard. Add half of beer to pan to deglaze; bring to boil and scrape bottom of pan with wooden spoon. Remove pan from heat and set aside.
Preheat oven to 350 F.
In an oven-safe pot, add butter, carrots, celery and onion, and cook over medium heat until they just start to turn brown. Add tomato paste and cook another 5 minutes; add remaining beer and scrape bottom of pot with wooden spoon.
Add beer from short rib pan, beef stock and thyme to the pot, and bring to boil.
Add short ribs, and cook in the oven for 21/2 hours. Remove ribs from pot; purée vegetables in the liquid. Skim fat off the top, and use for sauce. Makes 4 servings.
Salt and pepper
4
short ribs
¾
cup dark beer such as Shiner Bock (divided use)
1/8
cup butter
2
medium carrots, roughly chopped
2
ribs of celery, roughly chopped
1
large yellow onion, roughly chopped
½
cup tomato paste
1
quart beef stock
1
tablespoon fresh thyme, chopped
Salt and pepper short ribs. Heat sauté pan and sear ribs on all sides; remove ribs from pan and set aside. Drain fat out of pan and discard. Add half of beer to pan to deglaze; bring to boil and scrape bottom of pan with wooden spoon. Remove pan from heat and set aside.
Preheat oven to 350 F.
In an oven-safe pot, add butter, carrots, celery and onion, and cook over medium heat until they just start to turn brown. Add tomato paste and cook another 5 minutes; add remaining beer and scrape bottom of pot with wooden spoon.
Add beer from short rib pan, beef stock and thyme to the pot, and bring to boil.
Add short ribs, and cook in the oven for 21/2 hours. Remove ribs from pot; purée vegetables in the liquid. Skim fat off the top, and use for sauce. Makes 4 servings.
Wednesday, April 29, 2009
Wednesday, April 15, 2009
Wednesday, April 8, 2009
Thursday, April 2, 2009
Monday, March 30, 2009
Sunday, March 29, 2009
Kimberly's Turkey Meatloaf
1 ½ lbs of extra lean or white ground turkey
1 sweet Italian turkey sausage link (about ¼ pound)
1 each - carrot, celery & small onion
2 or 3 cloves of garlic
1 egg
½ cup oats OR bread crumbs (I used oats for yours)
1 TBSP of tomato paste
Italian seasoning blend (probably about 1 TBSP)
Parsley
Garlic salt
Pepper
Tomato sauce (thickened w/ a little tomato paste) for top
(* You can also use ketchup or barbecue sauce for the top.)
Preheat oven to 375.
Sauté finely chopped veggies (I chop mine in the food processor) in olive oil until soft & season w/ garlic salt & pepper, allow to cool slightly. Place meat (remove sausage from casing) in a large mixing bowl & & blend well w/ egg, tomato paste, Italian seasoning & parsley. Add more garlic salt & pepper according to your taste. Mix in slightly cooled veggies & oats OR bread crumbs (you may add more oats / bread crumbs as needed to absorb moisture). From into a loaf & place into an oiled pan and shape top. Bake for about 1 hour. Top with tomato sauce about half way through if you wish.
1 sweet Italian turkey sausage link (about ¼ pound)
1 each - carrot, celery & small onion
2 or 3 cloves of garlic
1 egg
½ cup oats OR bread crumbs (I used oats for yours)
1 TBSP of tomato paste
Italian seasoning blend (probably about 1 TBSP)
Parsley
Garlic salt
Pepper
Tomato sauce (thickened w/ a little tomato paste) for top
(* You can also use ketchup or barbecue sauce for the top.)
Preheat oven to 375.
Sauté finely chopped veggies (I chop mine in the food processor) in olive oil until soft & season w/ garlic salt & pepper, allow to cool slightly. Place meat (remove sausage from casing) in a large mixing bowl & & blend well w/ egg, tomato paste, Italian seasoning & parsley. Add more garlic salt & pepper according to your taste. Mix in slightly cooled veggies & oats OR bread crumbs (you may add more oats / bread crumbs as needed to absorb moisture). From into a loaf & place into an oiled pan and shape top. Bake for about 1 hour. Top with tomato sauce about half way through if you wish.
Saturday, March 28, 2009
Friday, March 13, 2009
Monday, March 2, 2009
Friday, February 27, 2009
Thursday, February 26, 2009
Thursday, February 19, 2009
Friday, February 13, 2009
Thursday, February 12, 2009
Wednesday, February 11, 2009
Friday, February 6, 2009
Tuesday, February 3, 2009
Monday, February 2, 2009
Friday, January 30, 2009
Sunday, January 25, 2009
Wednesday, January 21, 2009
Tuesday, January 13, 2009
Sunday, January 11, 2009
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