July 17, 2014
Vegetable Stew
Florence
Course Soup
Cuisine American
- 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
Peel and dice all the vegetables.
Place all vegetables in stock pot.
Bring to boil and then reduce heat to low and simmer until vegetables are tender.
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July 11, 2014
Classic Gazpacho
Florence
Course Salad
Cuisine American
- 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
- 1/2 cup tomato-vegetable juice
- sea salt and black pepper to taste
- drizzle olive oil
- drizzle white wine vinegar
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June 29, 2014
Yuca Empanada Dough
Florence
Course Bread
Cuisine Mexican
- 1 lb raw yuca peeled
- 1/2 tsp kosher salt
- 1/4 cup cold water
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.
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.
Dump the contents out onto a lightly oiled work surface and allow the mixture to reach room temperature.
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.
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.
Fill as you would any empanada or pasty and deep fry or bake as desired.
Makes 12 small empanada.
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June 11, 2014
Simply Yummy Yuca
Florence
Course Side
Cuisine Mexican
- 1 lb yuca peeled
- cooking oil
Add water to a stock pot and bring Yuca to a boil.
Reduce heat and simmer the yuca slowly for 20 minutes or until just fork tender.
Preheat your oven to 350F degrees.
When yuca is tender.
Cut yuca into thin wedges, removing inner core.
Generously grease baking sheet with oil and evenly arrange wedges.
Drizzle yuca with oil.
Cover loosely with aluminum foil and bake for 10 minutes.
Remove aluminum foil and bake for another 10 minutes.
Cool on wire rack.
Server.
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June 5, 2014
Chunky Chimichurri
Florence
Course Sauce
Cuisine Mexican
- 1 cup chopped flat leaf parsley
- 4 garlic cloves grated
- 1/2 tsp kosher or sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 Tbsp dried oregano flakes
- 2 green onions chopped
- 1/2 cup olive oil
- 3/4 cup white wine vinegar
- 3 Tbsp fresh lemon juice
- 1/4 cup water
Place all ingredients in processor and pulse until chunky, not pureed.
Storage in glass container in refrigerate, covered.
Serve as a sauce on grilled meats, poultry, fish and veggies.
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May 30, 2014
Savory Prune Chicken Bake
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Chicken
Cuisine American
- 2 lbs chicken pieces - bone in skin removed
- 1 cup good balsamic vinegar
- 1/2 cup good olive oil
- 2 cups water
- 1 Tbsp mixed dried herbs suggest rosemary, oregano, thyme, basil, sage, cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium sweet onion diced
- 1 garlic clove grated
- 8 oz prunes rough chopped
- 2 Cups cooked brown rice
Preheat oven to 400°F.
Arrange Chicken pieces in 13x9 baking pan.
Whisk together vinegar olive oil, water, dried herbs, salt and pepper.
Stir in the onion, garlic, and prunes, mixing thoroughly.
Pour the liquid mixture over the Chicken, making sure it is coated well.
Bake for 15 minutes covered with aluminum foil.
Reduce heat 325°F and bake for an additional 30 minutes or until chicken is cooked through.
Server over a bed of 1/2 Cup cooked brown rice.
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May 22, 2014
All Grown Up Salmon Sticks
Florence
Course Seafood
Cuisine American
- **DIP**
- 1/3 cup olive oil mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 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
- 1/4 tsp black pepper
- 1 lb fresh salmon cut into thin strips
**DIP**
In small mixing bowl, whisk together may, yogurt, lemon juice and zest and dill, until smooth.
Refrigerate while you are preparing and cooking fish sticks.
**SALMON STICKS**
Preheat oven to 400°F
In mixing bowl, whisk the egg whites until frothy.
In another mixing bowl, conbind breadcrumbs , parsley, Parmesan cheese, and black pepper,
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.
Bake for 20 minutes, carefully turn each piece 1/2 way through cooking time.
Remove from oven and let cool slightly
Serve with dipping sauce.
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April 29, 2014
Garam Masala
Florence
Course Spice
Cuisine Indian
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
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April 17, 2014
Southern Omelette and Cheese Sauce
Florence
Course Breakfast
Cuisine American
- **CHEESE SAUCE**
- 1 tablespoon butter
- 1 tablespoon starch
- 1 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup cheese -- shredded
- **OMELETTE**
- 3 Eggs
- 1/8 cup red onion
- 1/8 cup Sweet Pepper red, yellow or orange, because they are sweeter
- 1/8 cup milk
- Salt
- Pepper
- 1 tablespoon butter
Heat butter in a small skillet.
Add in starch.
Slowly add milk.
Cook stirring until sauce thickens.
Stir in salt and pepper
Add 1/4 cup cheese.
Still until all cheese is melted.
**OMELETTE**
Saute Peppers and Onions in olive oil until tender.
Whisk eggs, milk, salt and pepper.
Melt butter in pan.
Pour egg mixture in to hot pan.
Cook until eggs are done on 1 side and flip over.
Sprinkle onions and peppers on to 1 side of the omelette and then fold in half when cooked on other side.
Plate and cover with cheese sauce.
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Marinated Tomatoes
Florence
Course Salad
Cuisine American
- 4 tomatoes; large
- 1 cup vegetable oil
- 1/4 cup wine vinegar
- 1/4 teaspoon mustard; dry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic; clove large, minced
- 1 tablespoon basil; fresh chopped
- 2 thyme; sprigs fresh,chopped
- 1 marjoram; fresh sprig, chop
- 1 tablespoon scallion; minced
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April 15, 2014
Marinated Turkey Breast
Florence
Course Meats
Cuisine American
- 1 turkey breast 7 lbs
- 1 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2 tablespoons salt
- 2 tablespoons course-ground black pepper
- 1 tablespoon fine-ground black pepper
Combined all ingredients, except turkey.
Place turkey in a roasting bag and place in a roaster pan.
Pour mixture over turkey.
Seal bag and Bake at 300F for 4-5 hours
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March 24, 2014
Viva Verde Roasted Pepper Rice Pot
Florence
Course Side
Cuisine American
- 4 large bell peppers
- 4 cups chicken stock divided
- 1 cup fresh chopped parsley
- 1/2 cup chopped onion
- 1 garlic clove
- 1 teaspoon kosher or sea salt
- 1/8 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups uncooked long grain white rice or brown rice
Heat oven to 400°F
Lightly coat whole bell peppers with olive oil then place on a baking sheet.
Roast until softened and slightly charred, then remove from oven.
Place in a heat resistant bowl and cover with plastic wrap and let sit to sweat off the skins.
Remove and discard the skins, stems, seeds, and membranes.
Place the cleaned peppers in a blender or food processor with 2 cups of the chicken stock and pulse until blended well.
Add in the parsley, onions, garlic, salt, and pepper a little at a time, pulsing in between until the mixture is a smooth puree consistency.
Set aside.
In a big pot over medium heat, add the olive oil and rice, stirring to coat the rice well with the oil; continue stirring the rice in the oil for about 2 minutes until warmed through, then add the pureed green pepper mixture to the rice in the pot, turn heat down to low and simmer gently for 5 minutes, stirring occasionally.
Get out a small saucepan and heat the remaining 2 cups of chicken stock until just boiling, then pour the hot chicken stock into the big pot with rice and stir gently to combine.
Bring the mixture to a boil, then immediately turn heat to very low, cover the pot and simmer gently for 20 minutes or until rice is tender and all the liquid is absorbed.
Fluff the rice with a fork and serve hot.
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