Easy and delicious! Curry is not traditionally a Chinese spice, but it adds a hint of exotic, subtle flavor to this dish. This can be a filling dinner for 2 on its own or can be served as part of a multi-course Chinese-style dinner. It matches well with vegetables, especially string beans or broccoli.
1 lb lean beef steaks, sliced 2-inches long x 1/4-inch thick
3 tablespoons peanut oil
8 ounces onions, sliced (1 cup)
2 tablespoons garlic, coarsely chopped
1.5 tablespoons spring onions, finely chopped
Marinade
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon shaoxing rice wine or dry sherry
2 teaspoons cornstarch
Curry Sauce
1 tablespoon shaoxing rice wine or dry sherry
1 tablespoon madras curry paste or Madras curry powder
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 tablespoons chicken stock or water
2-4 servings
39 minutes 30 mins prep
1. Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
2. Pre-heat wok until very hot.
3. Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
4. Remove from wok and drain well in a colander set inside a bowl to reserve oil.
5. Wipe the wok clean and re-heat over high heat.
6. Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
7. Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
8. Return the beef to the wok and toss to coat thoroughly with sauce and serve immediately.
Showing posts with label other. Show all posts
Showing posts with label other. Show all posts
Sunday, January 8, 2012
Beef & Broccoli Stir Fry
1 tbsp canola oil
2 cups broccoli -- blanched
1/2 cup thinly sliced carrot
1/2 cup onion -- wedges
6 ounces sirloin steak -- boneless,strips
1 & 1/2 tbsps chicken broth -- or broth
1 tbsp soy sauce, low sodium
1/2 tsp guar gum -- or cornstarch
1/4 tsp Splenda
1/8 tsp salt -- optional
In a 10" skillet or wok heat the oil & then add the prepared vegetables.
Cook, stirring quickly & frequently until veggies are crisp & tender & onions are
browned.
Stir in the beef strips, cook until desired doneness.
In a small bowl, combine the remaining ingredients, stirring to dissolve the
cornstarch; add to the beef mixture & cook stirring constantly until sauce is
thickened, 2 -3 minutes.
Carb/Protein count per serving:
9.4 minus 4 grams fiber = 5.4 net carbs and 19.1 grams protein
2 cups broccoli -- blanched
1/2 cup thinly sliced carrot
1/2 cup onion -- wedges
6 ounces sirloin steak -- boneless,strips
1 & 1/2 tbsps chicken broth -- or broth
1 tbsp soy sauce, low sodium
1/2 tsp guar gum -- or cornstarch
1/4 tsp Splenda
1/8 tsp salt -- optional
In a 10" skillet or wok heat the oil & then add the prepared vegetables.
Cook, stirring quickly & frequently until veggies are crisp & tender & onions are
browned.
Stir in the beef strips, cook until desired doneness.
In a small bowl, combine the remaining ingredients, stirring to dissolve the
cornstarch; add to the beef mixture & cook stirring constantly until sauce is
thickened, 2 -3 minutes.
Carb/Protein count per serving:
9.4 minus 4 grams fiber = 5.4 net carbs and 19.1 grams protein
Stir Fry
Ingredients:
1/2 cup raw cashews
350 gm lean, boneless pork loin, cut into thin strips
350 gm pkg extra-firm tofu, cut into thin strips
1 medium eggplant, peeled & cut into thin strips (should have about 6 cups)
1 medium sweet onion, thinly sliced
1 medium sweet red pepper, thinly sliced
3 large cloves garlic, minced
1 tbsp grated fresh ginger
3 tbsp tamari soy sauce
3 tbsp dry sherry
1 tbsp cider vinegar
2 tsp brown SugarTwin
1 tsp dark sesame oil
1/2 to 1 tsp dried red chili flakes
3 Tbsp peanut oil
chopped fresh cilantro for garnish
In a small bowl, mix together tamari, sherry, cider vinegar, brown SugarTwin, sesame oil and chili flakes. Set aside.
Stir & toast cashews over medium heat in a dry wok, set aside.
Heat 1 Tbsp peanut oil in wok, stir-fry pork strips, remove and set aside. Heat another Tbsp peanut oil, stir-fry the tofu strips, remove and set aside with cooked pork strips.
Heat remaining Tbsp peanut oil, stir-fry sliced onion for 30 seconds, add sweet red pepper strips, stir-fry for additional 30 seconds. Add eggpant strips, stir-fry for 7 or 8 min, till eggplant is soft. Add minced garlic and grated ginger, cook for another minute or two.
Add the cooked pork and tofu strips, and pour over the tamari-sherry mixture. Stir gently to mix, and cook for a couple minutes more.
Serve garnished with toasted cashews and chopped cilantro.
Makes 6 servings
Total Carbs - 72 for recipe, 12 per serving
Fiber - 29.5 for recipe, 5 per serving
Net Carbs (carbs minus fiber) = 42 gm for recipe, 7 gm per serving
1/2 cup raw cashews
350 gm lean, boneless pork loin, cut into thin strips
350 gm pkg extra-firm tofu, cut into thin strips
1 medium eggplant, peeled & cut into thin strips (should have about 6 cups)
1 medium sweet onion, thinly sliced
1 medium sweet red pepper, thinly sliced
3 large cloves garlic, minced
1 tbsp grated fresh ginger
3 tbsp tamari soy sauce
3 tbsp dry sherry
1 tbsp cider vinegar
2 tsp brown SugarTwin
1 tsp dark sesame oil
1/2 to 1 tsp dried red chili flakes
3 Tbsp peanut oil
chopped fresh cilantro for garnish
In a small bowl, mix together tamari, sherry, cider vinegar, brown SugarTwin, sesame oil and chili flakes. Set aside.
Stir & toast cashews over medium heat in a dry wok, set aside.
Heat 1 Tbsp peanut oil in wok, stir-fry pork strips, remove and set aside. Heat another Tbsp peanut oil, stir-fry the tofu strips, remove and set aside with cooked pork strips.
Heat remaining Tbsp peanut oil, stir-fry sliced onion for 30 seconds, add sweet red pepper strips, stir-fry for additional 30 seconds. Add eggpant strips, stir-fry for 7 or 8 min, till eggplant is soft. Add minced garlic and grated ginger, cook for another minute or two.
Add the cooked pork and tofu strips, and pour over the tamari-sherry mixture. Stir gently to mix, and cook for a couple minutes more.
Serve garnished with toasted cashews and chopped cilantro.
Makes 6 servings
Total Carbs - 72 for recipe, 12 per serving
Fiber - 29.5 for recipe, 5 per serving
Net Carbs (carbs minus fiber) = 42 gm for recipe, 7 gm per serving
Baked Cannelloni
Metric Ingredient Imperial
425 ml ricotta cheese 1 3/4 cup
250 ml mozzarella cheese, shredded 1 cup
50 ml parmesan cheese, grated 1/4 cup
1 egg 1
125 ml cooked spinach, well drained & chopped 1/2 cup
30 ml dried basil 2 tbsp
1 ml nutmeg 1/4 tsp
12 cannelloni tubes, cooked according to package directions 12
750 ml tomato sauce 3 cup
30 ml parmesan cheese, grated 2 tbsp
In a large bowl; combine ricotta, mozzarella, 1/4 cup (50 ml) parmesan, egg, spinach, basil, nutmeg, salt and pepper. Stuff into cooked cannelloni shells. Spoon half of sauce into 13 x 9 inch (33 x 23 cm) baking dish. Place filled cannelloni in single layer in dish. Spoon remaining sauce over top; sprinkle with 2 tablespoons (30 ml) parmesan. Cover with foil. Bake in 375 F (190 C) oven for 30 minutes. Remove foil and bake for another 10 minutes or until bubbling.
Serves 4
425 ml ricotta cheese 1 3/4 cup
250 ml mozzarella cheese, shredded 1 cup
50 ml parmesan cheese, grated 1/4 cup
1 egg 1
125 ml cooked spinach, well drained & chopped 1/2 cup
30 ml dried basil 2 tbsp
1 ml nutmeg 1/4 tsp
12 cannelloni tubes, cooked according to package directions 12
750 ml tomato sauce 3 cup
30 ml parmesan cheese, grated 2 tbsp
In a large bowl; combine ricotta, mozzarella, 1/4 cup (50 ml) parmesan, egg, spinach, basil, nutmeg, salt and pepper. Stuff into cooked cannelloni shells. Spoon half of sauce into 13 x 9 inch (33 x 23 cm) baking dish. Place filled cannelloni in single layer in dish. Spoon remaining sauce over top; sprinkle with 2 tablespoons (30 ml) parmesan. Cover with foil. Bake in 375 F (190 C) oven for 30 minutes. Remove foil and bake for another 10 minutes or until bubbling.
Serves 4
Rice Bake
Ingredient
500 ml plain yogurt 2 cup
125 ml green bell pepper, chopped 1/2 cup
125 ml cooked chicken, diced 1/2 cup
125 ml cooked ham, diced 1/2 cup
40 ml ketchup 3 tbsp
2 ml dried oregano, crushed 1/2 tsp
1 ml black pepper 1/4 tsp
500 ml cooked rice 2 cup
250 ml ricotta cheese 1 cup
250 ml bread crumbs 1 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml butter, melted 1 tbsp
In a bowl; combine yogurt, pepper, chicken, ham, ketchup, oregano and pepper; stir in rice. Spoon half of mixture into greased 6 cup (1.5 L) baking dish. Spoon ricotta cheese evenly over top. Top with remaining rice mixture.
Combine bread crumbs, cheese and butter; sprinkle over casserole. Bake in preheated 350 F (180 C) oven for 25 to 30 minutes or until golden brown.
Serves 4
500 ml plain yogurt 2 cup
125 ml green bell pepper, chopped 1/2 cup
125 ml cooked chicken, diced 1/2 cup
125 ml cooked ham, diced 1/2 cup
40 ml ketchup 3 tbsp
2 ml dried oregano, crushed 1/2 tsp
1 ml black pepper 1/4 tsp
500 ml cooked rice 2 cup
250 ml ricotta cheese 1 cup
250 ml bread crumbs 1 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml butter, melted 1 tbsp
In a bowl; combine yogurt, pepper, chicken, ham, ketchup, oregano and pepper; stir in rice. Spoon half of mixture into greased 6 cup (1.5 L) baking dish. Spoon ricotta cheese evenly over top. Top with remaining rice mixture.
Combine bread crumbs, cheese and butter; sprinkle over casserole. Bake in preheated 350 F (180 C) oven for 25 to 30 minutes or until golden brown.
Serves 4
Parmesan Eggplant
Ingredient
50 ml vegetable oil 1/4 cup
1 medium eggplant, peeled & sliced 1
375 ml ricotta cheese 1 1/2 cup
375 ml tomato sauce 1 1/2 cup
1 clove garlic, minced 1
2 ml dried oregano 1/2 tsp
125 ml seasoned bread crumbs 1/2 cup
30 ml parmesan cheese, grated 2 tbsp
In a large skillet; heat oil. Add eggplant and cook for 2 to 3 minutes on each side until tender. Remove and drain on paper towels.
Place half of eggplant slices in greased baking dish. Spoon half of ricotta cheese over.
In a small bowl; combine tomatoe sauce, garlic and oregano. Pour half of sauce mixture over cheese.
In separate small bowl; combine bread crumbs and parmesan cheese. Sprinkle half over top of sauce mixture. Repeat layers.
Bake in preheated 350 F (180 C) oven for 30 minutes.
Serves 6
50 ml vegetable oil 1/4 cup
1 medium eggplant, peeled & sliced 1
375 ml ricotta cheese 1 1/2 cup
375 ml tomato sauce 1 1/2 cup
1 clove garlic, minced 1
2 ml dried oregano 1/2 tsp
125 ml seasoned bread crumbs 1/2 cup
30 ml parmesan cheese, grated 2 tbsp
In a large skillet; heat oil. Add eggplant and cook for 2 to 3 minutes on each side until tender. Remove and drain on paper towels.
Place half of eggplant slices in greased baking dish. Spoon half of ricotta cheese over.
In a small bowl; combine tomatoe sauce, garlic and oregano. Pour half of sauce mixture over cheese.
In separate small bowl; combine bread crumbs and parmesan cheese. Sprinkle half over top of sauce mixture. Repeat layers.
Bake in preheated 350 F (180 C) oven for 30 minutes.
Serves 6
Stuffed Mushrooms
8 large fresh mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
4 tablespoons pesto
Preheat oven to 375 degrees F (190 degrees C).
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
1 tablespoon olive oil
2 cups ricotta cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
4 tablespoons pesto
Preheat oven to 375 degrees F (190 degrees C).
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
Chopped Liver
This recipe has not only an amazing amount of protein - 1 cup gives about 27 g of protein - it is a great source of Vitamin A and some of the Bs.
1 lb kosher chicken livers, ideally pre-broiled. If you aren't Jewish or don't care about kashrus, just use regular chicken livers
3-4 tblsp rendered kosher chicken fat (schmaltz; buy it from your grocer's freezer section), or other fat
3-4 hard boiled eggs
1-2 finely chopped (do it in the food processor) onion
Kosher salt - to taste. Use less if you use kosher livers which are already salted.
Freshly ground black pepper
Tarragon, fresh or dry (both work, but have different flavors), to taste. Start small.
A little whiskey or brandy - a shot maybe. For the livers, not for you!
Fry the onion - or half of the onion, reserving the other chopped half onion to be added raw into the liver, if you like more texture - in the fat until translucent. Add tarragon. Sauté quickly. Add livers and whiskey and fry only until no longer pink. The alcohol will evaporate. If you overdo this part, the livers become hard and icky.
Put half of the livers, half of the onion and 2 eggs in a food processor and grind to desired consistency - how long you process depends on if you want more of a smooth or chunky quality. Repeat with second half of livers, onions and eggs. Let cool and meld before eating. Store cold. Enjoy with a small spoon. You can eat it on cucumber or onion slices, pickles or red pepper sticks to avoid additional carbs from crackers.
1 lb kosher chicken livers, ideally pre-broiled. If you aren't Jewish or don't care about kashrus, just use regular chicken livers
3-4 tblsp rendered kosher chicken fat (schmaltz; buy it from your grocer's freezer section), or other fat
3-4 hard boiled eggs
1-2 finely chopped (do it in the food processor) onion
Kosher salt - to taste. Use less if you use kosher livers which are already salted.
Freshly ground black pepper
Tarragon, fresh or dry (both work, but have different flavors), to taste. Start small.
A little whiskey or brandy - a shot maybe. For the livers, not for you!
Fry the onion - or half of the onion, reserving the other chopped half onion to be added raw into the liver, if you like more texture - in the fat until translucent. Add tarragon. Sauté quickly. Add livers and whiskey and fry only until no longer pink. The alcohol will evaporate. If you overdo this part, the livers become hard and icky.
Put half of the livers, half of the onion and 2 eggs in a food processor and grind to desired consistency - how long you process depends on if you want more of a smooth or chunky quality. Repeat with second half of livers, onions and eggs. Let cool and meld before eating. Store cold. Enjoy with a small spoon. You can eat it on cucumber or onion slices, pickles or red pepper sticks to avoid additional carbs from crackers.
Baked Ricotta
8 oz of Ricotta Cheese
1/2 cup grated Parmesan
2 large Eggs, beaten
1 tblsp Italian Seasoning [or
1 tsp Oregano
1 tsp Garlic (can be omitted)
1 tsp Basil
1/2 tsp Rosemary]
2 tsp parsley
salt & pepper to taste
1/2 cup Marinara Sauce, homemade or jarred
1/2 cup shredded Cheese - either mozzarella or mix of mozzarella, asiago, parmesan, romano (i.e. what you have in the fridge or what you like)
Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a greased ovenproof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best). In a pinch you can microwave it, but it reheats well in the microwave. This would probably be an ok recipe to add in unflavored Unjury or your protein powder of choice, if you want to up the protein amounts. If you do that, you may want to add a stronger flavored ingredient, like dried mushrooms, or 1/8 cup of sherry or marsala to the ricotta.
1/2 cup grated Parmesan
2 large Eggs, beaten
1 tblsp Italian Seasoning [or
1 tsp Oregano
1 tsp Garlic (can be omitted)
1 tsp Basil
1/2 tsp Rosemary]
2 tsp parsley
salt & pepper to taste
1/2 cup Marinara Sauce, homemade or jarred
1/2 cup shredded Cheese - either mozzarella or mix of mozzarella, asiago, parmesan, romano (i.e. what you have in the fridge or what you like)
Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a greased ovenproof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best). In a pinch you can microwave it, but it reheats well in the microwave. This would probably be an ok recipe to add in unflavored Unjury or your protein powder of choice, if you want to up the protein amounts. If you do that, you may want to add a stronger flavored ingredient, like dried mushrooms, or 1/8 cup of sherry or marsala to the ricotta.
Roasted Asparagus
in a shallow pan take some asparagus
drizzle olive oil on them
sprinkle with your choice of seasonings (He uses pepper, sea salt and garlic powder)
roll them around a bit, in order to coat all sides
roast at 350 degrees for 12 minutes.
drizzle olive oil on them
sprinkle with your choice of seasonings (He uses pepper, sea salt and garlic powder)
roll them around a bit, in order to coat all sides
roast at 350 degrees for 12 minutes.
Braised Turkish Leeks
6 medium-sized leeks
1 med onion, sliced
1/2 cup olive oil
2 tblsp tomato paste
1 -2 tblsp sugar
1/2 cup water or vegetable stock
Juice of 1/2 lemon - more if desired
Zest of half lemon, if desired
1/4 - 1/3 cup finely chopped flat leaf parsley
1/2 tsp chopped fresh dill
Salt
Freshly ground black or white pepper
Lemon slices to garnish
Remove outer leaves from leeks and trim roots even with base. Cut off most of the green tops and save for soup. Halve lengthwise and wash well to remove ALL soil and sand. Fry onion in oil until transparent. Add tomato paste, thinned with the water or stock, half of the parsley, sugar, salt and pepper. Bring to a boil, cover and simmer 10 minutes. Add leeks and lemon juice, spooning liquid over the leeks. Simmer covered 15-20 minutes. Remove to glass serving dish - because it looks quite pretty - garnish with parsley, dill and lemon slices, if desired. May be served warm or cold.
1 med onion, sliced
1/2 cup olive oil
2 tblsp tomato paste
1 -2 tblsp sugar
1/2 cup water or vegetable stock
Juice of 1/2 lemon - more if desired
Zest of half lemon, if desired
1/4 - 1/3 cup finely chopped flat leaf parsley
1/2 tsp chopped fresh dill
Salt
Freshly ground black or white pepper
Lemon slices to garnish
Remove outer leaves from leeks and trim roots even with base. Cut off most of the green tops and save for soup. Halve lengthwise and wash well to remove ALL soil and sand. Fry onion in oil until transparent. Add tomato paste, thinned with the water or stock, half of the parsley, sugar, salt and pepper. Bring to a boil, cover and simmer 10 minutes. Add leeks and lemon juice, spooning liquid over the leeks. Simmer covered 15-20 minutes. Remove to glass serving dish - because it looks quite pretty - garnish with parsley, dill and lemon slices, if desired. May be served warm or cold.
Apio
1 large celery root, or two smaller ones
4 carrots
4-5 tblsp olive oil - or other veg oil
3 tblsp fresh lemon juice
Zest of one lemon (if desired)
1/2 c. water
1 tblsp soup mix or 2 tsp salt
1 1/2 tblsp sugar (I suppose you could use splenda).
Wash and slice the celery root into roughly 1/4" - 1 cm slices. Unless you enjoy cut fingers, don't peel them before you slice the root. Scrape and slice the carrots, slightly on an angle, to look nice.
Put all the ingredients except the salt or soup mix in a heavy sauce pan. Add 1/2 c (about 1 1/4 dl) water, and cover. Cook on low heat for 30 minutes or until tender.
Remove the vegetables and pour the thickened sauce over them. If the sauce is too thick, thin with water. If it is too thin, cook uncovered without the vegetables, but be carful not to let it burn.
Serve hot as a side dish or at room temperature/cold as a side or appetizer.
Garnish with dill if desired.
4 carrots
4-5 tblsp olive oil - or other veg oil
3 tblsp fresh lemon juice
Zest of one lemon (if desired)
1/2 c. water
1 tblsp soup mix or 2 tsp salt
1 1/2 tblsp sugar (I suppose you could use splenda).
Wash and slice the celery root into roughly 1/4" - 1 cm slices. Unless you enjoy cut fingers, don't peel them before you slice the root. Scrape and slice the carrots, slightly on an angle, to look nice.
Put all the ingredients except the salt or soup mix in a heavy sauce pan. Add 1/2 c (about 1 1/4 dl) water, and cover. Cook on low heat for 30 minutes or until tender.
Remove the vegetables and pour the thickened sauce over them. If the sauce is too thick, thin with water. If it is too thin, cook uncovered without the vegetables, but be carful not to let it burn.
Serve hot as a side dish or at room temperature/cold as a side or appetizer.
Garnish with dill if desired.
Oven Roasted Cauliflower with Roasted Shallot-Garlic Butter
Ingredients
4 large shallots, halved lengthwise
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter (1/2 stick), at room temperature
1 teaspoon minced garlic
1/2 teaspoon freshly squeezed lemon juice
1 large cauliflower, cut into large florets
Cooking Directions
Preheat the oven to 450°F. Line a small baking dish with aluminum foil.
Place the shallots in the prepared baking dish and drizzle them with 1 tablespoon of the olive oil. Season with kosher salt and pepper. Roast until they are soft and caramelized, turning them if necessary to promote even browning, 15 to 20 minutes. Set the shallots aside to cool.
When they have cooled, finely chop the roasted shallots and transfer them to a small bowl. Add the butter, garlic, lemon juice, 1 /4 teaspoon kosher salt, and 1 /8 teaspoon pepper, and mix well to combine. Set the shallot-garlic butter aside while you grill the cauliflower.
Brush the cauliflower with the remaining 2 tablespoons olive oil and place the florets on a baking sheet. Place the baking sheet in the oven and cook until the florets are golden on the bottom edges, 4 to 5 minutes. Continue cooking, turning occasionally, until they are evenly browned around the edges and crisp-tender, 5 to 7 minutes longer. Transfer the cauliflower to a large bowl, and add the shallot-garlic butter. Toss to combine. Season to taste with kosher salt and pepper, and serve either hot or warm.
4 large shallots, halved lengthwise
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter (1/2 stick), at room temperature
1 teaspoon minced garlic
1/2 teaspoon freshly squeezed lemon juice
1 large cauliflower, cut into large florets
Cooking Directions
Preheat the oven to 450°F. Line a small baking dish with aluminum foil.
Place the shallots in the prepared baking dish and drizzle them with 1 tablespoon of the olive oil. Season with kosher salt and pepper. Roast until they are soft and caramelized, turning them if necessary to promote even browning, 15 to 20 minutes. Set the shallots aside to cool.
When they have cooled, finely chop the roasted shallots and transfer them to a small bowl. Add the butter, garlic, lemon juice, 1 /4 teaspoon kosher salt, and 1 /8 teaspoon pepper, and mix well to combine. Set the shallot-garlic butter aside while you grill the cauliflower.
Brush the cauliflower with the remaining 2 tablespoons olive oil and place the florets on a baking sheet. Place the baking sheet in the oven and cook until the florets are golden on the bottom edges, 4 to 5 minutes. Continue cooking, turning occasionally, until they are evenly browned around the edges and crisp-tender, 5 to 7 minutes longer. Transfer the cauliflower to a large bowl, and add the shallot-garlic butter. Toss to combine. Season to taste with kosher salt and pepper, and serve either hot or warm.
Yakisoba With Pork and Cabbage
6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced ginger
2 pork chops, thinly sliced
1 small head Napa or savoy cabbage, shredded (about 4 cups)
2 carrots, shredded
2 tablespoons ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons mirin, or a bit of sugar
Few drops Tabasco sauce, or to taste
1 bunch scallions, chopped, white parts only.
1. Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
2. Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
3. Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.
Yield: 4 servings.
Stuffed Portabella Mushrooms
1/2 cup cottage cheese
1/4 cup shredded cheddar
2 tbsp cream cheese
1 egg
2 oz diced ham
salt, pepper, onion flakes, crushed red pepper, chili powder to taste
mixed all together
put in 2 large portabello caps covered in butter and sprinkled extra shredded cheddar on top. baked at 350 for 30 min.
i used all fat free stuff because that's all my insides can handle. old timers can add fat full products and I'm sure it would taste even better. my non DS wife loved the fat free version and told me to make them again. next time i'll probably swap the ham for grilled chicken breast pieces.
1/4 cup shredded cheddar
2 tbsp cream cheese
1 egg
2 oz diced ham
salt, pepper, onion flakes, crushed red pepper, chili powder to taste
mixed all together
put in 2 large portabello caps covered in butter and sprinkled extra shredded cheddar on top. baked at 350 for 30 min.
i used all fat free stuff because that's all my insides can handle. old timers can add fat full products and I'm sure it would taste even better. my non DS wife loved the fat free version and told me to make them again. next time i'll probably swap the ham for grilled chicken breast pieces.
Hameen
One medium onion, coarsely chopped
2 tblsp tomato paste
1 lb. beef stew cubes
...some beef bones
1 tblsp ground cumin
1/2 tsp ground black pepper
1 tblsp chicken soup powder (use Osem or Telma)
1/2 tsp turmeric
1 cup dried chick peas
1 cup barley
4 medium potatoes, peeled
4 eggs
In a large, HEAVY pot with a HEAVY lid (important), fry onions in 2 tbslp of vegetable oil, until soft and transluscent. Add tomato paste and mix. Add water until the pot is filled 1/2 way. Add meat and bones, and bring to a boil. Add cumin, pepper, chicken soup powder, turmeric, chick peas, barley, poatoes, and bring to a boil. Cover, turn heat to low and simmer for one hour.
Heat oven to 200 degress. Add just enough water to the pot so that all ingredients are just covered. Add the eggs on top, spaced around. Cover the pot with aluminum foil and crinkle the edges to form a good seal. Put the pot lid back on. Bake in the oven for 12 - 14 hours. Check every few hours and add a little water if necessary. Don't worry if it burns a little, just don't let it burn too much or get dried out. If you can't check it periodically (because you're going to sleep or going out), just add lots of water. That's why you have to use a big pot, too. And don't worry about exact timing - you cannot overcook it.
It should not have any water left, but should be moist.
I usually do this in the evening, and then put it in the oven before going to sleep. A few hours later, you're guaranteed to wake up from the fantastic smell, which will permeate your house.
When ready to serve, serve each person a few big spoonfuls, making sure to include one egg, one potato, and some meat. When the eggs are peeled, they'll be a nice brownish color and have a wonderfully nutty taste.
2 tblsp tomato paste
1 lb. beef stew cubes
...some beef bones
1 tblsp ground cumin
1/2 tsp ground black pepper
1 tblsp chicken soup powder (use Osem or Telma)
1/2 tsp turmeric
1 cup dried chick peas
1 cup barley
4 medium potatoes, peeled
4 eggs
In a large, HEAVY pot with a HEAVY lid (important), fry onions in 2 tbslp of vegetable oil, until soft and transluscent. Add tomato paste and mix. Add water until the pot is filled 1/2 way. Add meat and bones, and bring to a boil. Add cumin, pepper, chicken soup powder, turmeric, chick peas, barley, poatoes, and bring to a boil. Cover, turn heat to low and simmer for one hour.
Heat oven to 200 degress. Add just enough water to the pot so that all ingredients are just covered. Add the eggs on top, spaced around. Cover the pot with aluminum foil and crinkle the edges to form a good seal. Put the pot lid back on. Bake in the oven for 12 - 14 hours. Check every few hours and add a little water if necessary. Don't worry if it burns a little, just don't let it burn too much or get dried out. If you can't check it periodically (because you're going to sleep or going out), just add lots of water. That's why you have to use a big pot, too. And don't worry about exact timing - you cannot overcook it.
It should not have any water left, but should be moist.
I usually do this in the evening, and then put it in the oven before going to sleep. A few hours later, you're guaranteed to wake up from the fantastic smell, which will permeate your house.
When ready to serve, serve each person a few big spoonfuls, making sure to include one egg, one potato, and some meat. When the eggs are peeled, they'll be a nice brownish color and have a wonderfully nutty taste.
Lemon Preserves
6 Meyer Lemons
1 c salt
1 tbl peppercorns
2 bay leaves
1 tbl coriander seed
2-3 tbl lemon juice
Slice Lemons into halves, horizontally. In a half, quarter slightly, but do not split the lemon into quarters.
In bowl, mix seasonings, aromatics and lemon juice.
In mason jar, layer lemon halves and salt mix until full. I did two jars, 3 halfs in each 6 oz jar.
Seal, label, store dark for 30 days. Turn, refrigerate for another 3 weeks.
You'll see the juice start to come out - nothing's going to live in the acid and salt jar. :P Cinnamon, cloves, and other aromatics are beautiful here - to your taste. Rinse quarters well when you do use them. Do not have cut or chopped hands when you use them. :P You will cry.
Use the zest in dishes, condiment. You can use the drained pulp (be careful, it's all salt) in drinks.
1 c salt
1 tbl peppercorns
2 bay leaves
1 tbl coriander seed
2-3 tbl lemon juice
Slice Lemons into halves, horizontally. In a half, quarter slightly, but do not split the lemon into quarters.
In bowl, mix seasonings, aromatics and lemon juice.
In mason jar, layer lemon halves and salt mix until full. I did two jars, 3 halfs in each 6 oz jar.
Seal, label, store dark for 30 days. Turn, refrigerate for another 3 weeks.
You'll see the juice start to come out - nothing's going to live in the acid and salt jar. :P Cinnamon, cloves, and other aromatics are beautiful here - to your taste. Rinse quarters well when you do use them. Do not have cut or chopped hands when you use them. :P You will cry.
Use the zest in dishes, condiment. You can use the drained pulp (be careful, it's all salt) in drinks.
Scrambled goose egg, fricassee of girolles à la Provençal
Serves 8
8 goose eggs
Dash of double cream
Salt & fresh black pepper
Dash of double cream
Salt & fresh black pepper
Fricassee of girolles:
400g fresh girolle mushrooms
1 shallot, finely chopped
1 clove garlic, finely chopped
4 ripe plum tomatoes
Chopped parsley
Olive oil
1 shallot, finely chopped
1 clove garlic, finely chopped
4 ripe plum tomatoes
Chopped parsley
Olive oil
To garnish:
8 Slices of warm toast
1 Blanch the tomatoes in rapidly boiling water for 30 seconds then shock them in cold water to remove the skins. Remove the seeds and dice the flesh about 6mm square.
2 Heat a little olive oil in a pan. Gently sweat the chopped shallot and garlic without colouring. Add the girolle mushrooms and cook until soft. Add the diced tomatoes and chopped parsley, remove from the heat and season with salt and black pepper. Keep somewhere warm while the scrambled egg is prepared.
3 Break the goose eggs into a heat-proof bowl, carefully break up the eggs but don't whisk. Place the bowl over a pan of simmering water and cook the eggs, regularly moving them so they cook evenly. When the eggs have started to set, remove from the heat and stop the cooking by adding a little double cream. Add salt and pepper to taste.
4 Place a slice of warm toast in the centre of a plate, and cover with the scrambled egg. Spoon a little of the mushroom mixture over the scrambled eggs allowing them to fall off on to the plate.
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