- Monday, 02 January 2017 18:42
Bean and Herb Soup
Makes 6-8 servings
1 1/2 cups dry mixed beans
5 cups water
1 ham hock
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2-3 cups water
1 tsp. salt
1/4-1/2 tsp. pepper
1-2 tsp. fresh basil, or 1/2 tsp. dried basil
1-2 tsp. fresh oregano, or 1/2 tsp. dried oregano
1-2 tsp. fresh thyme, or 1/2 tsp. dried thyme
2 cups fresh tomatoes, crushed, or 14 1/2-oz. can crushed tomatoes
1. Combine beans, water, and ham in saucepan. Bring to boil. Turn off
heat and let stand 1 hour.
2. Combine onions, celery, and carrots in 2-3 cups water in another
saucepan. Cook until soft. Mash slightly.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on High 2 hours, and then on Low 2 hours.
- Sunday, 31 January 2016 13:31
Bow Tie Pasta with Broccoli, Garlic, and Lemon
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
1/4 cup grated Parmesan cheese
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper. Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain. Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
- Saturday, 30 January 2016 13:26
4 cups cubed peeled baking potato (about 1 1/4 pounds)
1 tablespoon canola oil
1 teaspoon cumin seeds
1/2 cup finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon paprika
2 tablespoons minced fresh cilantro
Cook potato in boiling water 10 minutes or until tender; drain. Rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add cumin seeds to pan, and sauté 30 seconds. Add onion, salt, coriander, and paprika; sauté 3 minutes, stirring constantly. Add potato; sauté 2 minutes or until thoroughly heated. Remove from heat, and sprinkle with cilantro. Makes 4 servings.
- Friday, 29 January 2016 13:34
Texas Cowboy Stew
2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons cumin
2 teaspoons chili powder
salt and pepper to taste
Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot. Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.