Archive | February, 2015

Pan seared sirloin tips with fennel

26 Feb

Pan fried sirloin tips with braised fennel. Sweet potatoes and broccoli rabe

This was a delicious meal and worth trying.
9 sirloin tip steaks
Olive oil
Salt and pepper
Marinate the steaks in the oil, salt and pepper.
Make sure you rub this into each steak.
Heat a skillet to medium high
Place three steaks into the skillet and don’t move them
Let them sear till they are brown and then turn over.
Cook for another two minutes and place into a oven proof pan till all the steaks are done.
Place in a 350 degree oven for ten minutes.
Using the same frying pan that you cooked the steaks.
Slice 1/2 of a fennel bulb into slices.
Toss with olive oil, salt and pepper,
Sear the fennel and cook on high just until it is slightly wilted.
Serve on the steak.
I also made baked sweet potatoes and broccoli rabe
It was a pretty good meal.

Butternut Squash Curry

24 Feb

butternut squash curry

This started out as a soup but was too thick so I put it over rice.

I always try not to waste my mistakes and this turned out pretty good. Not what I expected but still pretty good.

4 cups chopped butternut squash

2 chopped carrots

One small chopped apple

32 ounces  of chicken broth

2 tablespoons butter

One chopped onion

4 minced garlic cloves

4 to 6 ounces sliced mushroom

1/2 teaspoons ground cumin

1/2 teaspoon coriander

1/2 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon dry mustard

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

One tablespoon brown sugar

One tablespoon fresh lemon juice

Cook the squash, apple and carrots in the chicken broth till soft.

Cool and then puree till smooth.

Melt the butter and saute the onion, mushrooms and garlic till soft.

Add the spices and cook till fragrant about two minutes.

Add the squash and carrot puree with all the liquid.

Blend everything together and cook till heated.

Serve over rice.

 

 

Homemade Frozen Lemonade

20 Feb

frozen lemonade

There is a store in Rhode Island called Dells.

They make the best frozen slush.

Here is my take off.

4 to 5 teaspoons sugar

1/2 cup boiling water

The juice of one lemon, include the pulp

The rind of half a lemon cut into small slices

2 cups of crushed ice

3/4 cup water

Mix the sugar and hot water together and shake well till the sugar is dissolved.

Add the lemon juice, ice and water to the sugar water.

Blend till a slushy consistency

Add the lemon slices to the slush.

Just sit back and sip a refreshing lemon slush.

 

 

 

Chicken Marabella

19 Feb

Chicken Marabella

The Silver Palate Cookbooks are fabulous.

This is a recipe from the first edition.

It is a foolproof recipe that serves 8 to 10  people.

Ten pounds of chicken cut into serving size pieces.

I do take the skin off the chicken but leave the bones .

You could also use boneless chicken.

I use what is on sale and I do mix white and dark meat but I don’t use the wings, neck or legs.

One head of peeled  chopped garlic

1/4 cup oregano

Salt and pepper

1/2 cup red wine vinegar

1/2 cup olive oil

One cup of pitted prunes

1/2 cup pitted Spanish olives

1/2 cup capers with the juice

6 bay leaves

2/3 cup brown sugar

One cup white wine

1/2 cup chopped cilantro

In a large bowl mix everything except the brown sugar and wine.

Cover, refrigerate and marinate overnight.

Preheat the oven to 350 degrees.

Pour everything into a large oven proof pan . This includes all of the marinade.

Try not to overlap the chicken.

Sprinkle with the brown sugar

Pour the wine over everything

Bake for 75 minutes.

Make sure you baste the chicken with the sauce as it cooks about three or four times

Test one piece of the chicken before serving.

This also tastes delicious at room temperature but I like everything really hot.

Garnish with the cilantro

I served this with a basic risotto and asparagus.

 

Roasted Leg of Lamb Rollup

18 Feb

Roasted Leg of Lamb Roll Up

I made a great leg of lamb and had leftovers.

Cut the lamb into thin slices and trim off all the fat.

Thin sliced onion

One large one inch thick chunk of feta cheese

Hummus

Cilantro

Arugula

Hot sliced banana rings

Greek yogurt with cucumber and garlic

Flatbread or pita bread

Mix 5 or 6 pieces of trimmed lamb, two slices of onion and 1/4 cup feta cheese

Cook in the microwave till the cheese softens.

Lay the flatbread onto a plate

Spread a layer of hummus on the bread

Add one teaspoon banana peppers

Add all the warm meat, cheese and onion mixture

Add the arugula and one tablespoon of the yogurt mixture

Roll up and serve

Best leftover ever.

Date-Nut Bread

16 Feb

Date Nut Bread

This is the closest recipe I’ve found to make me think of  my childhood.

My Mom used to make date-nut and cream cheese sandwiches for a special treat.

I have never been able to duplicate the dense bread but this is a close second.

It is the King Arthur Flour recipe and it is so easy.

2 cups chopped dates

4 tablespoons softened butter

1 teaspoon baking soda

3/4 teaspoon salt

3/4 cup brown sugar

1 cup hot coffee

1 large egg

1 teaspoon vanilla extract

1 tablespoon vodka, brandy or amaretto

1/2 teaspoon baking powder

1 3/4 cups all purpose unbleached King Arthur flour

1 cup chopped walnuts

Preheat the oven to 350 degrees

Lightly grease a 8 1/2 x 4 1/2 loaf pan

Mix dates, butter, baking soda, salt and brown sugar together.

Pour in the hot coffee and mix to combine.

Let cool for 15 minutes

Add the egg, vanilla, liquor, baking powder and flour.

Beat till smooth.

Stir in the walnuts

Pour the batter in the pan and gently tap the pan to settle the batter.

Bake for 45 to 55 minutes, tent the loaf gently with foil after 30 minutes to prevent over browning.

Remove the bread from the oven and test with a toothpick to see if the center is clean.

After ten minutes, turn the bread out onto a cooling rack

Cool completely before slicing

Wrap airtight and store at room temperature or freeze.

I slice it thin and put cream cheese on each side and make a fabulous sandwich.

This is great for a brunch, lunch or a very fattening treat.

These sandwiches are irrestible.

I will regret finding this recipe in June when I look like a big fat sandwich on the beach.

But I to am irrestible. Ha Ha.

Tomato salad pizza

11 Feb

Tomato Salad Pizza

When I was growing up my Dad had a huge garden. There was a  different tomato salad at every meal.

I am not complaining because every salad was delicious.

This pizza is just using the leftover salad.

Two boxes of grape tomatoes

One teaspoon garlic powder

1/2 teaspoon salt

One teaspoon oregano

1/2 teaspoon black or red pepper

1/2 cup olive oil

One chopped onion is optional

Mix everything together

This can be served as is with any meal but I am saving it for the pizza.

One pound pizza dough

Crisco for the pan

1/2 pound mozzarella cheese

4 tablespoons grated Parmesan cheese

Put a thin layer of Crisco on the bottom of the pizza pan

Spread out one pound of dough in the pan

Add the tomato salad and spread the oil evenly on the dough

Make the tomatoes look pretty.

Try to line them up so you get a tomato with every bite

Sprinkle with the grated cheese then the mozzarella

Bake on the bottom shelf at 450 degrees for 15 to 20 minutes.

Check to see when the bottom crust gets brown.

This pizza goes with everything.

I usually top it with fresh basil but I didn’t have any.

Put anything that goes with a tomato on top of this pie.

I have also cut the tomatoes in half  when I need to make more pizzas. I actually like it better because the juice of the tomatoes bakes into the dough.