Tag Archives: water

Green Beans in Dijon Dressing

14 Jul

green beans in Dijon dressing

Go buy Saveur Magazine.

It has the best recipes.

This is basically their recipe.

One pound of trimmed green beans

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons whole grain Dijon mustard

One minced shallot or 1/2 small onion with one clove of minced garlic

1/2 diced red pepper

Place the beans in a pot of salted water for about a minute.

Strain the water.

You want the beans crunchy

Mix the oil, mustard, vinegar and shallots

Add to the beans and add the red pepper for garnish

This is a typical Saveur recipe because it is easy, fast and delicious.

I served it with fresh fish.

 

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Split Pea Soup

21 Apr

Split Pea Soup

I watched my Mom cook and she never wasted anything.

She taught me well because I use everything.

I baked a ham and saved the bone so here is a ham pea soup.

One ham bone

8 cups of water

Salt to taste because the ham may be salty so taste the water first.

One pound of split peas, washed and sorted.

4 Tablespoons butter

Two large chopped carrots

Two stalks chopped celery

One large chopped onion

1/2 teaspoon dried thyme

2 chicken bouillon cubes.

Put the ham bone in the water and bring to a boil.

Cover the pot and let it simmer for about 40 minutes.

Strain the water  into a bowl.

You don’t want any of the bone floating around in the soup.

Save the water.

Pick off the small pieces of ham and put them into the water.

Discard the bone.

Let everything stay into the bowl.

Take the pot and melt the butter.

Add the onions, carrots, thyme, bouillon cubes and celery and cook till everything is soft.

Do not brown.

Add the ham water to the pot and bring to a boil.

Add the washed peas and simmer for about 45 minutes or until the peas are done.

I use my emersion mixer to evenly chop everything and make a smooth soup.

It is important to adjust the salt as you go along because you do not want it too salty.

Serve with croutons and some yogurt or sour cream.

 

Vegetable Stir Fry with Cheese Ravioli

27 Mar

Stir Fry Ravioli and Vegetables

This was one of those rare nights I didn’t feel like eating meat.

So I went with my cravings and had a pretty good meal.

1/2 chopped onion

2 cloves chopped garlic

2 tablespoons oil

One large chopped fennel stalk

Two stalks of bok choy

7 sliced mushrooms

One cup water

One bouillon cube

One tablespoon corn starch

1/3 pound cheese ravioli

Boil four cups of water

Add a teaspoon of salt

Pour the ravioli into the pot and stir once.

Lower the heat to medium and cook for 6 to ten minutes.

Drain and set aside.

Heat the oil in a fry pan.

Add the garlic, mushrooms and onion, saute for three to four minutes.

Add the fennel for two minutes then the bok choy.

Melt the bouillon cube in the water and mix in the cornstarch.

Keeping the heat on high, pour the cornstarch mixture into the vegetables.

Stir constantly

The mixture bubbles and becomes a thick sauce.

Add the ravioli and stir fry till everything is mixed.

Thats it and it was pretty good.

 

 

 

 

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.

 

 

 

Beef Barley Soup

3 Feb

Beef and Barley Soup unnamed

It is always good to remember that you can add almost anything to a soup but I like this soup plain.

1 1/2 pound  of diced beef. I use an inexpensive cut like chuck because it has a good flavor.

3 big marrow bones. The marrow gives another great flavor.

One large chopped onion

4 chopped carrots

3 stalks diced celery

2 bay leaves

4  beef bouillon cubes

48 ounces beef stock

4 cups water

One can small white kidney  beans

2 cups packed fresh baby spinach

1 1/2 cups barley

One teaspoon salt

3 1/2 cups water

Heat three tablespoons oil in a good size soup pot.

Sprinkle salt and pepper on the marrow bones and slowly brown on all sides.

Add enough water to cover the bones, bring to a boil and then simmer.

The marrow should melt out of the bones. Set aside and chill, then  remove the top layer of congealed fat.

Remove from the pan.

Add two more tablespoons of oil and add the diced meat

Season with salt and pepper

Cook till the meat is brown and remove from the pan

Add the carrots, onion and celery and cook till soft about 5 minutes

Add the meat, bones and broth from the bones, vegetables, bay leaf, water, bouillon cubes and beef broth.

Bring to a boil then simmer.

Add the entire can, including the juice from the can of white beans

Boil the barley in the salted 3 cups of water till chewy about 30 minutes. Most of the water will be absorbed.

Add the barley to the simmering beef soup

Add the spinach

Let simmer for one hour then remove the bay leaves.

I leave the bones in the soup just because they look weird.

Serve with grated cheese and some crusty bread.

Coconut Soup

29 Sep

Coconut Soup

I can’t  get enough coconut lately.

This is a keeper.

A long time ago Martha Stewart had a great coconut soup recipe and I loved it.

As the years have gone by I’ve played with the amounts and ingredients and it’s still great.

Martha Stewart is one of the best chefs ever. I have almost all of her cookbooks and I haven’t found one I didn’t like.

The sign of a great recipe is that even if you change it up it will still be delicious.

Thank you Martha.

This is my version.

2 tablespoons canola oil

1 tablespoon grated fresh ginger. It has to be fresh.

3 cloves of grated  garlic

1/2 to 3/4 teaspoon red pepper flakes

3/4 pound thin sliced carrots

20 ounces of non dairy coconut milk or one can of regular coconut milk

3 cups water

1 tablespoon cornstarch mixed with 2 tablespoons water

1 teaspoon salt

6 whole water chestnuts sliced thin

1 tablespoon brown sugar

1/4 pound rice noodles, udon or angel hair pasta

1/4 cup lime juice

6 tablespoons frozen peas

6 scallions , 4 for the soup and 2 for garnish sliced thin

2  tablespoons shredded coconut, toasted for garnish

Sometimes I leave the soup plain without any protein but I also use one of these.

Pick one.

One pound of clean, peeled, cooked and deveined shrimp or

One pound of diced pork or chicken, stir fried with a little salt and pepper or

One pound of ground pork, chicken or turkey, stir fried with salt and pepper.

Lightly brown the ginger, garlic and red pepper in the oil.

Add the carrots and saute just a little.

Add the coconut milk and water

Mix the cornstarch with 2 tablespoons water and add to the soup

Bring to a boil then decrease the heat to medium and add the pasta till it is cooked.

Add the lime juice and brown sugar

Add the peas and water chestnuts

Season with salt and pepper to taste

If you are going to add any protein this is the time to do it.

Just make sure it is cooked  so all you have to do is warm it up in the soup.

Sprinkle with scallions and coconut.

Serve with an egg roll or wontons.

So good