Tag Archives: Black pepper

Soups & Stews, Vegetarian

Vegetable Stew

Vegetable Stew
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
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Ingredients
  • 1 sweet potato
  • 1 white potato
  • 1 small rutabaga
  • 2 onions
  • 3 parsnips
  • 4 regular carrots
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste
Instructions
  1. Peel and dice all the vegetables.
  2. Place all vegetables in stock pot.
  3. Bring to boil and then reduce heat to low and simmer until vegetables are tender.

 
Soups & Stews

Classic Gazpacho

Classic Gazpacho
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 2
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Ingredients
  • 2 ripe tomatoes, diced small (capture the juice)
  • 2 young fresh cucumbers, seedless or seeds removed, peeled, diced small
  • 2 green spring onions, finely chopped
  • ½ cup tomato-vegetable juice
  • sea salt and black pepper to taste
  • drizzle olive oil
  • drizzle white wine vinegar
Instructions
  1. Put all the ingredients in a large glass bowl.
  2. Stir well and cover bowl.
  3. Refrigerate for 2 hours.

 
Breads

Yuca Empanada Dough

Yuca Empanada Dough
 
Author:
Recipe type: Bread
Cuisine: Mexican
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Ingredients
  • 1 lb raw yuca, peeled
  • ½ tsp kosher salt
  • ¼ cup cold water
Instructions
  1. Grate the peeled yuca into a bowl lined with a clean flour-sack or similar towel. Lift the towel from the bowl and squeeze the yuca until all the moisture is removed.
  2. Get out a saucepan and pour in the water and salt. Put over medium heat and bring it to a boil, then add in the yuca, turn heat to very low, and cook, stirring often, until the yuca turns slightly transparent and a bit darker in color. Remove the pot from heat and continue stirring until cooled somewhat and dough sets up a bit.
  3. Dump the contents out onto a lightly oiled work surface and allow the mixture to reach room temperature.
  4. When cooled, lightly oil your hands, then begin kneading the yuca 'dough' until it feels stretchy or elastic and it keeps its shape and is completely cooled.
  5. Divide the dough into 12 equal balls. Place each ball onto a work surface lightly brushed with oil and roll out into thin circles. You can do this by hand or with a pastry roller.
  6. Fill as you would any empanada or pasty and deep fry or bake as desired.
  7. Makes 12 small empanada.

 
Side Dishes

Simply Yummy Yuca

Simply Yummy Yuca
 
Author:
Recipe type: Side
Cuisine: Mexican
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Ingredients
  • 1 lb yuca, peeled
  • cooking oil
Instructions
  1. Add water to a stock pot and bring Yuca to a boil.
  2. Reduce heat and simmer the yuca slowly for 20 minutes or until just fork tender.
  3. Preheat your oven to 350F degrees.
  4. When yuca is tender.
  5. Cut yuca into thin wedges, removing inner core.
  6. Generously grease baking sheet with oil and evenly arrange wedges.
  7. Drizzle yuca with oil.
  8. Cover loosely with aluminum foil and bake for 10 minutes.
  9. Remove aluminum foil and bake for another 10 minutes.
  10. Cool on wire rack.
  11. Server.

 
Spices

Chunky Chimichurri

Chunky Chimichurri
 
Author:
Recipe type: Sauce
Cuisine: Mexican
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Ingredients
  • 1 cup chopped flat leaf parsley
  • 4 garlic cloves, grated
  • ½ tsp kosher or sea salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • 1 Tbsp dried oregano flakes
  • 2 green onions, chopped
  • ½ cup olive oil
  • ¾ cup white wine vinegar
  • 3 Tbsp fresh lemon juice
  • ¼ cup water
Instructions
  1. Place all ingredients in processor and pulse until chunky, not pureed.
  2. Storage in glass container in refrigerate, covered.
  3. Serve as a sauce on grilled meats, poultry, fish and veggies.

 
Cooking Recipes

Savory Prune Chicken Bake

 

Savory Prune Chicken Bake
 
Author:
Recipe type: Chicken
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
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Ingredients
  • 2 lbs chicken pieces - bone in, skin removed
  • 1 cup good balsamic vinegar
  • ½ cup good olive oil
  • 2 cups water
  • 1 Tbsp mixed dried herbs (suggest rosemary, oregano, thyme, basil, sage, cumin)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 medium sweet onion, diced
  • 1 garlic clove, grated
  • 8 oz prunes, rough chopped
  • 2 Cups cooked brown rice
Instructions
  1. Preheat oven to 400°F.
  2. Arrange Chicken pieces in 13x9 baking pan.
  3. Whisk together vinegar olive oil, water, dried herbs, salt and pepper.
  4. Stir in the onion, garlic, and prunes, mixing thoroughly.
  5. Pour the liquid mixture over the Chicken, making sure it is coated well.
  6. Bake for 15 minutes covered with aluminum foil.
  7. Reduce heat 325°F and bake for an additional 30 minutes or until chicken is cooked through.
  8. Server over a bed of ½ Cup cooked brown rice.

 
Cooking Recipes, Seafood

Salmon Sticks

All Grown Up Salmon Sticks
 
Author:
Recipe type: Seafood
Cuisine: American
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Ingredients
  • **DIP**
  • ⅓ cup olive oil mayonnaise
  • ¼ cup plain Greek yogurt
  • ½ lemon, juice and zest
  • 1 tsp chopped fresh dill
  • **SALMON STICKS**
  • 1 Egg
  • 1 cup breadcrumbs
  • 2 Tbsp finely chopped flat leaf parsley
  • 2 Tbsp Parmesan cheese
  • ¼ tsp black pepper
  • 1 lb fresh salmon, cut into thin strips
Instructions
  1. **DIP**
  2. In small mixing bowl, whisk together may, yogurt, lemon juice and zest and dill, until smooth.
  3. Refrigerate while you are preparing and cooking fish sticks.
  4. **SALMON STICKS**
  5. Preheat oven to 400°F
  6. In mixing bowl, whisk the egg whites until frothy.
  7. In another mixing bowl, conbind breadcrumbs , parsley, Parmesan cheese, and black pepper,
  8. Dip each fish piece in eggs and then breadcrumb mixture, (making sure on pieces are evenly coated) then place fish on baking rack on a baking sheet.
  9. Bake for 20 minutes, carefully turn each piece ½ way through cooking time.
  10. Remove from oven and let cool slightly
  11. Serve with dipping sauce.

 
Cooking Recipes, Eggs, Sauce, Staff Favorites

Southern Omelette and Cheese Sauce

 

Southern Omelette and Cheese Sauce
 
Author:
Recipe type: Breakfast
Cuisine: American
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Ingredients
  • **CHEESE SAUCE**
  • 1 tablespoon butter
  • 1 tablespoon starch
  • 1 cup milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon white pepper
  • ¼ cup cheese -- shredded
  • **OMELETTE**
  • 3 Eggs
  • ⅛ cup red onion
  • ⅛ cup Sweet Pepper (red, yellow or orange, because they are sweeter)
  • ⅛ cup milk
  • Salt
  • Pepper
  • 1 tablespoon butter
Instructions
  1. Heat butter in a small skillet.
  2. Add in starch.
  3. Slowly add milk.
  4. Cook stirring until sauce thickens.
  5. Stir in salt and pepper
  6. Add ¼ cup cheese.
  7. Still until all cheese is melted.
  8. **OMELETTE**
  9. Saute Peppers and Onions in olive oil until tender.
  10. Whisk eggs, milk, salt and pepper.
  11. Melt butter in pan.
  12. Pour egg mixture in to hot pan.
  13. Cook until eggs are done on 1 side and flip over.
  14. Sprinkle onions and peppers on to 1 side of the omelette and then fold in half when cooked on other side.
  15. Plate and cover with cheese sauce.
Cooking Recipes, Sauce, Staff Favorites

Cheese Sauce

Cheese Sauce
 
Author:
Recipe type: Sauce
Cuisine: American
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Ingredients
  • **WHITE SAUCE**
  • 1 tablespoon butter
  • 1 tablespoon starch
  • 1 cup milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon white pepper
  • **CHEESE SAUCE**
  • ¼ cup cheese -- shredded
Instructions
  1. Heat butter in a small skillet.
  2. Add in starch.
  3. Slowly add milk.
  4. Cook stirring until sauce thickens.
  5. Stir in salt and pepper
  6. **CHEESE SAUCE**
  7. Remove from heat.
  8. Add ¼ cup cheese.
  9. Still until all cheese is melted.