Archive | October, 2015

Leg of Lamb

29 Oct

Leg Of Lamb

I love lamb and it is so easy to make.

One  five-pound leg of lamb

8 cloves of garlic

One teaspoon salt

1/2 teaspoon rosemary

One tablespoon butter

3 sliced potatoes

Wash and dry the lamb

Poke 8 holes in the roast just deep enough to fit a clove of garlic

Season with the salt, pepper, butter and rosemary

Place in a roasting pan

Place your meat thermometer in the roast

Add the sliced potatoes around the roast

Turn the potatoes once to get all the brown from the roast on them

Bake at 350 degrees till the meat thermometer reads medium

This tales about 1 1/2 to 2 hours

Serve with green beans,  rice pilaf, humus, pita bread, tomato and onion salad with feta cheese and olives.

I also like mint jelly with lamb.



Little Apple Won-ton

27 Oct

Little Apple Won-ton

I made several batches of pork won-ton and had ten wrappers left over.

Never waste anything.

I sliced two apples and mixed them with one tablespoon of brown sugar, 1/2 teaspoon flour and 1/4 teaspoon cinnamon

Mix  and put into the microwave for a minute till the apples soften slightly.

Lay out a wrapper and place two slices of apple in the won-ton

Paint the edges with water and press to seal

Place one apple slice on top and bake at 350 degrees for ten minutes or until brown and crisp.

Serve with whipped cream and a cup of tea.


Bolognese Sauce

26 Oct


My husband loved this and would eat bowls of the sauce before I put it over the pasta.

2 Tablespoons butter

6 Tablespoons olive oil

6 ounces finely chopped pancetta

2 chopped large onions

3 chopped carrots

2 stalks chopped celery

3 cloves chopped garlic

1/2 teaspoon red pepper

One cup chopped parsley.

One pound lean ground beef

Two pounds ground veal

One pound ground pork or chopped leftover pulled pork

2 cups red wine

2 -28 ounces can chunky Pastene tomatoes

One small can of tomato paste

Rinse out each can with a little water and add to the pot

3 teaspoons beef bouillon powder

10  basil leaves

2 cups half and half

One tablespoon butter

Melt the oil and butter

Add the pancetta

Cook till the pancetta is brown and rendered

Add the onion and garlic for one minute

Add the carrots, celery and red pepper

Cook on medium heat till everything is soft

Add all the meat and cook till it is cooked

Take out of the pan and add the wine to the pan

Reduce till the alcohol is cooked off and  is reduced at least by half

Make sure you stir the bottom to remove all the tasty little meat pieces.

Add the paste and 1/2 can water. Stir.

Add the tomatoes and stir.

Add all the meat, vegetables, parsley, beef bouillon and basil.

Stir well and let this all simmer for about two hours.

Stir often

Taste for more salt

When the sauce has thickened add the 1/2 and 1/2 and butter

Keep on low till the pasta is cooked

I do make fresh pasta for this sauce because it deserves it.

I deserve fresh pasta…..and so much more.

If you don’t have time to make fresh, go and buy the refrigerated pasta. Its pretty good.

Serve with grated Romano cheese, Italian bread and a glass of red wine.

I use the food processor to chop all the vegetables because they should be very fine. It saves a ton of time.

This sauce freezes well.

This is enough for eight good eaters.



Grape Jelly

22 Oct

Grape Jelly

My grapevine went crazy this year and I had the most delicious concord grapes .

I gave a ton away, ate too many, and then decided to make jelly

This is the first time and it came out good.

The consistency was a little loose but the taste is delicious.

4 cups of concord grapes

6 1/4 cups sugar

1/4 cup fresh lemon juice

One three ounce pouch of liquid pectin

Wash and take all the grapes off the stems

Place in a 8 quart pan

Slowly bring the grapes with a 1/2 cup of water to a simmer then smash down the grapes.

The liquid will start to come out of the grapes as they heat up

Stir often so nothing burns

Simmer for about 20 minutes

In batches, strain the grapes to remove all the skins and seeds.

This takes a little time because it is hot.

You should have 4 cups of liquid

Add the sugar and lemon juice

If you don’t have enough liquid add some 100% grape juice to make 4 cups.

If you have too much juice put it on the side and make your own juice for later

Bring the juice to a full boil till it bubbles.

Pour the pectin in the juice and stir till all the bubbles form again and they can’t be stirred down.

Take off the heat and skim off all the foam

Place in sterilized ball jars

Wait till the jelly is cool then put the caps on and refrgerate.

This  is good for about a month

You can can it but I have never been very successful so I just refrigerate everything.

The taste is unbelievable

Cauliflower Garlic Cheese Soup

21 Oct

Cauliflower Garlic Cheese Soup

This is made from leftover cauliflower.

I steamed two heads thinking I would eat clean all week.

Didn’t happen.

5 cups of steamed cauliflower

One diced large onion

3 cloves diced garlic

One 14 ounce can of garlic roasted chicken broth

8 ounces cubed Velveeta

3 tablespoons butter

2 tablespoon olive oil

Salt and black pepper

Melt the butter and oil together

Add the onion and garlic and cook till soft

Add the cauliflower, salt and pepper.

Put everything in the food processor and process till almost smooth

Return to the pot and add the broth

When the soup is warm add the cheese and melt.

Stir often.

Garnish with hot chili pepper

Peach Smoothie

20 Oct

Peach Smoothie


Some mornings I just need something quick.

Smoothies are the best and I am out the door.

One container of any flavor Greek yogurt

One cup of peaches

One tablespoon honey

One cup of ice

One banana

Put everything in the blender and blend till smooth

I substitute whatever fruit I have and it always turns out good

Just adjust the honey is you want more sweetness



Sausage, Broccoli Rabe and Cheese Pizza

15 Oct

Sausage Rabe Pizza

Make two  pizzas because one disappears.

This is the recipe for one.

One pound of pizza dough

8 ounces of Monterrey Jack cheese

One pound of crumbled, fried and drained Italian sausage

One large chopped onion

4 cloves chopped garlic

Two bags of frozen chopped rabe.

Thaw, drain and squeeze dry.

1/2 teaspoon salt

1/4 teaspoon red pepper

8 tablespoons olive oil

12 slices of provolone cheese

Parmesan cheese

Grease a large pizza pan with a thin coating of Crisco

Stretch out the dough to the edges of the pan.

Layer the Monterrey Jack cheese

Cook the sausage with the chopped onion and drain off most of the fat.

Spread over the cheese

Fry the garlic in the olive oil till soft

Add the rabe and just cook till everything is warm and coated with the garlic oil

Season with the salt and pepper.

Taste now to see if you need more salt

Place on top of the sausage

Sprinkle with Parmesan cheese

Layer the provolone on top

Bake in a 475 degree oven , on the bottom oven rack for 15 to 20 minutes or until the bottom crust is golden brown.

I served this as an appetizer and it easily could have been the main course with a bowl of soup and salad.