Ingredients:
1/2 Costco sized Fresh Salmon Fillet (can feed 4 people)
1 Can Thai Coconut Curry Sauce (OR 1 can Curry paste & 1 can Coconut Milk)
3 cups of chopped veggies (your choice. I like to use Kale, Bell Peppers, Onions, mushrooms, or mixed greens. Whatever you wish, but make it colorful)
2 tbsp Olive Oil
Salt
fresh basil leaves
non-stick spray
Supplies needed:
1 oven
1 cookie sheet
1 small sauce pan
1 large skillet
1 spatula
1 spoon
1 set of tongs (longer the better)
timer
aluminum foil
Directions:
Pre Heat oven to 400 degrees F
Line cookie sheet with aluminum foil
spray cookie sheet with non-stick spray
place salmon fillet on top the foil
spray top of salmon with non-stick spray
Chop veggies
when oven at 400, put salmon into the oven.
set timer for 15 minutes.
pour olive oil in skillet
put veggies in the skillet
sautee on medium heat
use tongs to turn veggies, so they are coated in the olive oil
salt veggies, turn some more
turn heat down to low
pour the coconut curry sauce in small saucepan (or put coconut milk and curry paste into the pan)
heat on low, stirring occaisionally, until simmering. do not let it come to a boil. stir just enough that milk doesn't burn in the pan.
when salmon is done, pull out from oven, turn off oven.
turn off all stove top burners, the coconut curry sauce should be done, and the veggies should be warm.
To serve:
In a bowl, use the tongs to put veggies in the bowl,
top with a serving of salmon (use spatula to cut salmon into desired portion size and serve), spoon coconut curry sauce on top the salmon and veggies. garnish with fresh basil leaf.
repeat process to serve - makes 4 servings.
VOILA!
Monday, April 16, 2018
Wednesday, December 11, 2013
Easy Crock Pot Pork Roast
Easy Crock Pot Pork Roast
Ingredients needed:
2-3 pound pork loin roast
3 celery stalks
2 cups baby carrots
Organic Better Than Bouillon - Chicken
Water
Minced Garlic
EVOO (extra virgin olive oil)
Himalayan Sea Salt (or Kosher Salt)
chopped onions (or onion powder if you are in a pinch)
White Wine (optional)
Directions:
Chop the celery into 1 inch chunks, put into the crock pot.
Chop baby carrots in half (long-wize), put into crock pot
Chop Onions into 1 inch chunks, put into the crock pot (if you don't have onions, then sprinkle onion powder on the veggies, that works too.
Add 1 large Tablespoon of Minced Garlic
Drizzle veggies liberally with Olive Oil
Set defrosted Pork Loin Roast on top the veggies in the crock pot
Sprinkle pork with Sea Salt
Turn pork over, sprinkle more Sea Salt.
Microwave 1.5 cups water, then stir in a liberal amount of "Organic Better Than Bouillon - Chicken" until dissolved, pour around the pork, but do not cover the pork roast in the crock pot.
Optional: add 1 cup white wine to the crock pot mixture
Cover and Set Crock pot on Low, let it cook for 6-8 hours. If you wish, you may turn the roast over 1/2 way through the cooking time.
To serve, slice the pork roast (it should be so tender it falls apart).
use slotted spoon to get the veggies out and serve as a side to the pork entre.
Feeds 6 people (or 4 people if they eat a generous portion).
Ingredients needed:
2-3 pound pork loin roast
3 celery stalks
2 cups baby carrots
Organic Better Than Bouillon - Chicken
Water
Minced Garlic
EVOO (extra virgin olive oil)
Himalayan Sea Salt (or Kosher Salt)
chopped onions (or onion powder if you are in a pinch)
White Wine (optional)
Directions:
Chop the celery into 1 inch chunks, put into the crock pot.
Chop baby carrots in half (long-wize), put into crock pot
Chop Onions into 1 inch chunks, put into the crock pot (if you don't have onions, then sprinkle onion powder on the veggies, that works too.
Add 1 large Tablespoon of Minced Garlic
Drizzle veggies liberally with Olive Oil
Set defrosted Pork Loin Roast on top the veggies in the crock pot
Sprinkle pork with Sea Salt
Turn pork over, sprinkle more Sea Salt.
Microwave 1.5 cups water, then stir in a liberal amount of "Organic Better Than Bouillon - Chicken" until dissolved, pour around the pork, but do not cover the pork roast in the crock pot.
Optional: add 1 cup white wine to the crock pot mixture
Cover and Set Crock pot on Low, let it cook for 6-8 hours. If you wish, you may turn the roast over 1/2 way through the cooking time.
To serve, slice the pork roast (it should be so tender it falls apart).
use slotted spoon to get the veggies out and serve as a side to the pork entre.
Feeds 6 people (or 4 people if they eat a generous portion).
Tuesday, October 15, 2013
Italian Cabbage Dish - Paleo & Gluten-Free
Italian Cabbage Dish - (Paleo & low-carb, and Gluten-Free)
Ingredients needed:
1 head of organic cabbage (can use green or red cabbage) - chopped
1 cup of chopped organic onion (I like to use leeks)
1 pound of organic grass fed ground beef *
2 Tbsp Minced organic Garlic
1/2 cup sliced organic green olives
Olive Oil
Kosher Salt
Ground Black Pepper
1 tbsp Oregano
1 tbsp Basil
2 tsp Crushed Red Pepper
2 tsp Cayenne Pepper
Sriracha Sauce
*can use Italian sausage instead of ground beef, but if you do, you may want to use less of the dried spices, since the sausage already has spices in it). I supposed you could also use shredded chicken or ground turkey, I have not tried it with that meat yet. If you do, please let me know how it turned out.
Directions:
In large skillet, coat the bottom of the pan with olive oil.
Add onions and garlic, sautee until translucent
Add the meat and brown it. (If you are using Italian Sausage, snip the casing and squeeze out the insides so you can brown it like ground beef).
Add Oregano, Basil, Crushed Red Pepper, Cayenne Pepper, Salt and Pepper to taste
Add Cabbage and sliced olives, sautee mixture until cabbage is tender
---The Cabbage is essentially the "noodle" instead of using pasta. ---
*if you like a kick, add some Sriracha sauce, otherwise keep the sauce on the side for folks to flavor their dish as needed.
*you can add other veggie ingredients if you wish (aka: chopped bell pepper, mushrooms, etc)
Serve hot in low bowls, makes 6-8 full servings
(or put into crock pot on LOW setting to keep it warm if using for party food).
Ingredients needed:
1 head of organic cabbage (can use green or red cabbage) - chopped
1 cup of chopped organic onion (I like to use leeks)
1 pound of organic grass fed ground beef *
2 Tbsp Minced organic Garlic
1/2 cup sliced organic green olives
Olive Oil
Kosher Salt
Ground Black Pepper
1 tbsp Oregano
1 tbsp Basil
2 tsp Crushed Red Pepper
2 tsp Cayenne Pepper
Sriracha Sauce
*can use Italian sausage instead of ground beef, but if you do, you may want to use less of the dried spices, since the sausage already has spices in it). I supposed you could also use shredded chicken or ground turkey, I have not tried it with that meat yet. If you do, please let me know how it turned out.
Directions:
In large skillet, coat the bottom of the pan with olive oil.
Add onions and garlic, sautee until translucent
Add the meat and brown it. (If you are using Italian Sausage, snip the casing and squeeze out the insides so you can brown it like ground beef).
Add Oregano, Basil, Crushed Red Pepper, Cayenne Pepper, Salt and Pepper to taste
Add Cabbage and sliced olives, sautee mixture until cabbage is tender
---The Cabbage is essentially the "noodle" instead of using pasta. ---
*if you like a kick, add some Sriracha sauce, otherwise keep the sauce on the side for folks to flavor their dish as needed.
*you can add other veggie ingredients if you wish (aka: chopped bell pepper, mushrooms, etc)
Serve hot in low bowls, makes 6-8 full servings
(or put into crock pot on LOW setting to keep it warm if using for party food).
Thursday, January 24, 2013
Guinness Chocolate Chili Recipe
Guinness Chocolate Chili Recipe
* special thanks to my friend Missy for passing this recipe on to me.
Ingredients:
•2 tablespoons vegetable oil
•2 onions, chopped
•3 cloves garlic, minced
•1 pound ground beef
•3/4 pound beef sirloin, cubed
•1 (14.5 ounce) can peeled and diced tomatoes with juice
•1 (12 fluid ounce) can or bottle dark beer = GUINNESS
•1 cup strong brewed coffee
•2 (6 ounce) cans tomato paste
•1 (14 ounce) can beef broth
•1/2 cup packed brown sugar
•3 1/2 tablespoons chili powder
•1 tablespoon cumin seeds
•1 tablespoon unsweetened cocoa powder
•1 teaspoon dried oregano
•1 teaspoon ground cayenne pepper
•1 teaspoon ground coriander
•1 teaspoon salt
•4 (15 ounce) cans kidney beans
•4 fresh hot chile peppers, seeded and chopped
1.Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef
and cubed sirloin in oil for 10 minutes, or until the meat is well browned and
the onions are tender.
2.Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and
beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano,
cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile
peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3.Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Friday, November 16, 2012
Wayne's 7-Layer Dip
Wayne's 7-Layer Dip
(inspired by: Kraft Recipes)
Ingredients
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Salsa (chunkier the better)
1 cup shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
1 bag of Tortilla Chips
Directions
Mix beans and seasoning mix; spread onto bottom of pie plate.
Top with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.
Serve with chips.
(inspired by: Kraft Recipes)
Ingredients
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Salsa (chunkier the better)
1 cup shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
1 bag of Tortilla Chips
Directions
Mix beans and seasoning mix; spread onto bottom of pie plate.
Top with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.
Serve with chips.
Ania's Wild Rice Recipe
Ania's Wild Rice Recipe
(from Martha Stewart's Website)
Ingredients
• 4 scallions
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
• 2 tablespoons red-wine vinegar
• 1/2 cup dried cherries or cranberries
• 1/2 cup pecans, toasted and chopped
Directions
1. Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
2. Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Serves 4 to 6
(from Martha Stewart's Website)
Ingredients
• 4 scallions
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
• 2 tablespoons red-wine vinegar
• 1/2 cup dried cherries or cranberries
• 1/2 cup pecans, toasted and chopped
Directions
1. Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
2. Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Serves 4 to 6
Kyle's Hot Spiced Cider
Kyle's Hot Spiced Cider
2 quarts apple cider
1/4 cup brown sugar
2 sticks cinnamon
1 teaspoon cloves
1/8 teaspoon ginger
1 orange, sliced
Combine all ingredients in a crock pot, cover, heat on low for 2-5 hours.
2 quarts apple cider
1/4 cup brown sugar
2 sticks cinnamon
1 teaspoon cloves
1/8 teaspoon ginger
1 orange, sliced
Combine all ingredients in a crock pot, cover, heat on low for 2-5 hours.
Don's Fave Stuffing Recipe
Don's Fave Stuffing Recipe
(also called Mom's Best Stuffing)
Ingredients
12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs
Directions:
1- Saute sausage until brown; remove from pan and cut into small bites.
2- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
3- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
4- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
5- Toss well and adjust seasoning.
6- Stuffing should be moist but not soggy. Add more stock if needed.
7- Transfer to a baking dish.
8- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
9- Or better yet stuff it into a big fat turkey.
Serves 8
(also called Mom's Best Stuffing)
Ingredients
12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs
Directions:
1- Saute sausage until brown; remove from pan and cut into small bites.
2- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
3- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
4- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
5- Toss well and adjust seasoning.
6- Stuffing should be moist but not soggy. Add more stock if needed.
7- Transfer to a baking dish.
8- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
9- Or better yet stuff it into a big fat turkey.
Serves 8
Tuesday, November 13, 2012
Gary B's Thanksgiving Turkey Recipe
Gary B's Thanksgiving Turkey Recipe (with Abbie's tweaks)
Ingredients & Materials Needed:
1 Organic Fresh Turkey
1 cooler with ice
1 roasting pan with grate
1 brine-ing bag (or can use a clean trash bag if in a pinch)
1 package Turkey Brine Mix from World Market (Cost Plus)
1 cup white wine (preferably a sweet wine)
1 lb baby carrots (or carrots sliced 1/2 inch thick or more)
3 or 4 yellow and/or green squash, sliced into 1/2 inch circles
2 sticks butter (don't melt them, keep as sticks)
1 meat thermometer
2 jars pre-made gravy
1 Strainer
1 Saucepan
1 Turkey-sized Serving platter (for the bird)
1 Serving Dish (for the veggies)
1 Gravy Boat (for the gourmet gravy)
Instructions:
2 days before Thanksgiving
1) Boil the brine mixture in water (read instructions on the bag) - to evenly disperse the salt. Let the brine mixture COOL.
2) Put turkey into brine bag with the brine mixture, add more water so that Turkey is covered in the mixture.
3) Place turkey into the cooler with ice, but ensure the brine/water is a buffer between the Turkey and the ice in the cooler. The turkey should not actually touch the ice.
4) Let it brine for 48 hours. The turkey needs to stay below 40 degrees during this time, for food safety.
Thanksgiving morning
5) Line the roasting pan with the veggies - grate should fit on top of the veggie mix, pour the wine over the veggies
6) Preheat oven to 325 degrees.
7) Take Turkey out of the brine, and rinse off all the salt/etc.
8) Place Turkey BREAST SIDE DOWN on the grate. You will want to leave it breast-side-down for 2/3s of the cooking time. The reason is, the breasts will be all moist and juicy this way.
9) Roast Turkey in the oven (note times below)
10) Approximately 2/3s into the cooking time, you will need to turn the turkey over. Breast-Side-UP. It may be difficult to turn the turkey. ask for help if needed.
11) Roast Turkey breast-side-UP for the remaining 1/3 of the time. Run stick of butter along the Turkey breast and sides so the skin crisps up nicely. If you feel the skin is too crisp and you are afraid it may burn, then you may use foil and tent-it over the top of the turkey. If you feel you missed a spot, you can add more butter. Check on the turkey every 30-45 minutes to apply more butter as needed.
12) Use Meat Thermometer to determine when the turkey is done cooking. The breast should be approximately 170 degrees, the thigh should be approximately 180 degrees.
13) Move Turkey onto a platter for carving.
14) Place strainer over the saucepan and poor the cooked veggies and Turkey drippings/juices over the strainer, set veggies aside into a side dish -cover to keep warm, the juices will now be in the saucepan.
15) Put gravy from jar, into the saucepan. Heat, stir, simmer. This will be your gourmet version of the gravy.
16) Serve Turkey, Veggies, and Gravy. Recommend gravy as topping for side dishes (such as Mashed Potatoes, Stuffing, etc).
here is an approximate turkey roasting timetable - compliments of Fabulous Foods.com
Ingredients & Materials Needed:
1 Organic Fresh Turkey
1 cooler with ice
1 roasting pan with grate
1 brine-ing bag (or can use a clean trash bag if in a pinch)
1 package Turkey Brine Mix from World Market (Cost Plus)
1 cup white wine (preferably a sweet wine)
1 lb baby carrots (or carrots sliced 1/2 inch thick or more)
3 or 4 yellow and/or green squash, sliced into 1/2 inch circles
2 sticks butter (don't melt them, keep as sticks)
1 meat thermometer
2 jars pre-made gravy
1 Strainer
1 Saucepan
1 Turkey-sized Serving platter (for the bird)
1 Serving Dish (for the veggies)
1 Gravy Boat (for the gourmet gravy)
Instructions:
2 days before Thanksgiving
1) Boil the brine mixture in water (read instructions on the bag) - to evenly disperse the salt. Let the brine mixture COOL.
2) Put turkey into brine bag with the brine mixture, add more water so that Turkey is covered in the mixture.
3) Place turkey into the cooler with ice, but ensure the brine/water is a buffer between the Turkey and the ice in the cooler. The turkey should not actually touch the ice.
4) Let it brine for 48 hours. The turkey needs to stay below 40 degrees during this time, for food safety.
Thanksgiving morning
5) Line the roasting pan with the veggies - grate should fit on top of the veggie mix, pour the wine over the veggies
6) Preheat oven to 325 degrees.
7) Take Turkey out of the brine, and rinse off all the salt/etc.
8) Place Turkey BREAST SIDE DOWN on the grate. You will want to leave it breast-side-down for 2/3s of the cooking time. The reason is, the breasts will be all moist and juicy this way.
9) Roast Turkey in the oven (note times below)
10) Approximately 2/3s into the cooking time, you will need to turn the turkey over. Breast-Side-UP. It may be difficult to turn the turkey. ask for help if needed.
11) Roast Turkey breast-side-UP for the remaining 1/3 of the time. Run stick of butter along the Turkey breast and sides so the skin crisps up nicely. If you feel the skin is too crisp and you are afraid it may burn, then you may use foil and tent-it over the top of the turkey. If you feel you missed a spot, you can add more butter. Check on the turkey every 30-45 minutes to apply more butter as needed.
12) Use Meat Thermometer to determine when the turkey is done cooking. The breast should be approximately 170 degrees, the thigh should be approximately 180 degrees.
13) Move Turkey onto a platter for carving.
14) Place strainer over the saucepan and poor the cooked veggies and Turkey drippings/juices over the strainer, set veggies aside into a side dish -cover to keep warm, the juices will now be in the saucepan.
15) Put gravy from jar, into the saucepan. Heat, stir, simmer. This will be your gourmet version of the gravy.
16) Serve Turkey, Veggies, and Gravy. Recommend gravy as topping for side dishes (such as Mashed Potatoes, Stuffing, etc).
here is an approximate turkey roasting timetable - compliments of Fabulous Foods.com
| Unstuffed Turkey | Stuffed Turkey |
| 8 to 12 pounds -- 2 3/4 to 3 hours 12 to 14 pounds -- 3 to 3 3/4 hours 14 to 18 pounds -- 3 3/4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 1/2 hours 20 to 24 pounds -- 4 1/2 to 5 hours |
8 to 12 pounds -- 3 to 3 1/2 hours 12 to 14 pounds -- 3 1/2 to 4 hours 14 to 18 pounds -- 4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 3/4 hours 20 to 24 pounds -- 4 3/4 to 5 1/4 hours |
Thursday, November 01, 2012
Easy Crock-Pot Chili
Easy Crock-Pot Chili
3 cans of beans (any beans you like, I prefer Organic Black Beans, Red Kidney Beans, or Pinto Beans, but any beans will do) (NOT Baked Beans though)
1 can meat (can use beanless chili, organic shredded chicken, etc) - SKIP this if you want a Vegetarian chili.
1 can Organic diced roasted tomato (or Rotelle)
1 can organic tomato sauce (14 oz or larger is best, but not the HUGE can)
1 cup water (I use the tomato can for this, helps get all the sauce out)
2 tsp salt
1 tbsp crushed garlic - (or can use 2 tsp garlic powder)
1 tbsp cumin
1 tsp cayenne pepper or Chili Powder
Other ingredients can be added, depending on what you like in your chili:
1 large can mushrooms (optional)
1 can organic Corn (optional)
1 can diced green chiles
Directions:
Toss all ingredients into crock pot (do not bother draining the cans, just pour it all in there). Stir. Cook on medium heat for 6 hours (stirring every so often), or 8 hours low heat if you will be away from the house. Add more spice if you want it spicier.
Serve.
Optional Garnishes:
Avocado slices
Shredded cheese
Sour Cream (or plain Greek yogurt, kefir)
Bacon Bits
3 cans of beans (any beans you like, I prefer Organic Black Beans, Red Kidney Beans, or Pinto Beans, but any beans will do) (NOT Baked Beans though)
1 can meat (can use beanless chili, organic shredded chicken, etc) - SKIP this if you want a Vegetarian chili.
1 can Organic diced roasted tomato (or Rotelle)
1 can organic tomato sauce (14 oz or larger is best, but not the HUGE can)
1 cup water (I use the tomato can for this, helps get all the sauce out)
2 tsp salt
1 tbsp crushed garlic - (or can use 2 tsp garlic powder)
1 tbsp cumin
1 tsp cayenne pepper or Chili Powder
Other ingredients can be added, depending on what you like in your chili:
1 large can mushrooms (optional)
1 can organic Corn (optional)
1 can diced green chiles
Directions:
Toss all ingredients into crock pot (do not bother draining the cans, just pour it all in there). Stir. Cook on medium heat for 6 hours (stirring every so often), or 8 hours low heat if you will be away from the house. Add more spice if you want it spicier.
Serve.
Optional Garnishes:
Avocado slices
Shredded cheese
Sour Cream (or plain Greek yogurt, kefir)
Bacon Bits
Monday, July 30, 2012
Basil Pesto
Basil Pesto
(recipe compliments of my Aunt Julie)
2 cups Basil Leaves (packed)
2 cloves Garlic
1/2 cup Pine Nuts (can also use walnuts or pecans. Toast the nuts for a nuttier flavor)
1/2 cup EVOO (extra virgin olive oil)
3/4 cup Fresh Grated Parmesan or Romano cheese (Manchego could work)
1/4 tsp Salt
2 tsp Lemon Juice
1 tsp hot water
Directions:
1) In a food processor, using the blade attachment: Process the basil, garlic, and nuts. Process until smooth. You may need to scrape down the sides a few times.
2) Pour the EVOO through the shoot while the processor is running
3) Open the processor up, then add the rest of the ingredients. Process until smooth, again you may need to scrape the sides to get it all.
Yields 1 cup.
This freezes well.
NOTES:
I made 2 batches, each using different types of basil and different olive oils. I used DeCarlo Olive Oil with regular Basil, and then the Georgia Olive Oil with Christmas Basil. Both are very tasty, but definitely different.
Use Christmas Basil for a nuttier flavor. I have not made this with Purple Basil yet, but I would love to try it.
Also, I made some pesto using fresh Arugula instead of Basil. It turned out okay, but needed more salt and lemon juice than this recipe calls for.
(recipe compliments of my Aunt Julie)
2 cups Basil Leaves (packed)
2 cloves Garlic
1/2 cup Pine Nuts (can also use walnuts or pecans. Toast the nuts for a nuttier flavor)
1/2 cup EVOO (extra virgin olive oil)
3/4 cup Fresh Grated Parmesan or Romano cheese (Manchego could work)
1/4 tsp Salt
2 tsp Lemon Juice
1 tsp hot water
Directions:
1) In a food processor, using the blade attachment: Process the basil, garlic, and nuts. Process until smooth. You may need to scrape down the sides a few times.
2) Pour the EVOO through the shoot while the processor is running
3) Open the processor up, then add the rest of the ingredients. Process until smooth, again you may need to scrape the sides to get it all.
Yields 1 cup.
This freezes well.
NOTES:
I made 2 batches, each using different types of basil and different olive oils. I used DeCarlo Olive Oil with regular Basil, and then the Georgia Olive Oil with Christmas Basil. Both are very tasty, but definitely different.
Use Christmas Basil for a nuttier flavor. I have not made this with Purple Basil yet, but I would love to try it.
Also, I made some pesto using fresh Arugula instead of Basil. It turned out okay, but needed more salt and lemon juice than this recipe calls for.
Monday, July 23, 2012
MY FAVE Salsa Recipe
Kick Some Booty Salsa!
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice)
1 can diced tomatoes (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalapeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like) cored and seeds removed
1/2 of a yellow onion
2 cloves of crushed garlic
juice of 1 lime (some zest is nice too)
3 or 4 Tablespoons ground Cumin (I always go heavy on the Cumin).
Salt and Pepper to taste
Instructions:
Wear plastic gloves (or baggies on your hands) while coring and de-seeding the jalapenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor. Mine is a big 12 cup one, and this salsa usually fills it up by the time I'm done).
Then add lime juice, cumin, salt, pepper, to taste.
Other Notes:
You can use fresh garden tomatoes if you prefer.
This salsa freezes well.
Caution: will get hotter while sitting in fridge so do not over-spice it.
Great on top of Nachos or Tacos
I like to save the drained juices from the Tomato cans, to use later for other meals or sauces.
Fun Gift Ideas:
That empty Tequila Bottle you have? Clean it first, then fill with the salsa, and give to a friend as a gift.
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice)
1 can diced tomatoes (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalapeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like) cored and seeds removed
1/2 of a yellow onion
2 cloves of crushed garlic
juice of 1 lime (some zest is nice too)
3 or 4 Tablespoons ground Cumin (I always go heavy on the Cumin).
Salt and Pepper to taste
Instructions:
Wear plastic gloves (or baggies on your hands) while coring and de-seeding the jalapenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor. Mine is a big 12 cup one, and this salsa usually fills it up by the time I'm done).
Then add lime juice, cumin, salt, pepper, to taste.
Other Notes:
You can use fresh garden tomatoes if you prefer.
This salsa freezes well.
Caution: will get hotter while sitting in fridge so do not over-spice it.
Great on top of Nachos or Tacos
I like to save the drained juices from the Tomato cans, to use later for other meals or sauces.
Fun Gift Ideas:
That empty Tequila Bottle you have? Clean it first, then fill with the salsa, and give to a friend as a gift.
Sunday, January 22, 2012
SOPA, PIPA, and Protecting Children From Internet Pornographers Act of 2011
Question: What are SOPA & PIPA and why does this affect the you?
Answer: Simple explanation here: http://vimeo.com/m/31100268
-
Jan 18th was a historic, unprecendented display of protest which turned the tide in less than 24 hours. Many large websites (such as Wikipedia, Reddit, The Oatmeal, and others (including all of my personal websites) went dark in protest of SOPA/PIPA.
-
Jan 20th, PIPA was postponed indefinitely - http://www.msnbc.msn.com/id/46072630/ns/technology_and_science-security/
-
The irony of this is that the lawmakers who authored the bill - were BREAKING their own LAW!http://www.burntorangereport.com/diary/11747/sopa-author-lamar-smith-rtx-breaks-copyright-law-on-his-own-website
-
AND they were PAID in advance to vote for the bill!
http://www.politicolnews.com/congressmen-who-received-money-for-sopa-vote/#ixzz1k5iXp8En
-
However, the danger is far from over, as Lamar Smith has authored another bill, this time hiding it under the name “Protecting Children From Internet Pornographers Act of 2011.”
Read and learn: http://www.slashgear.com/sopa-sponsor-has-another-internet-bill-that-records-you-247-20210264/
-
Stay vigilant! Protest the idiocracy!
--
UNBELIEVABLE!
Sign Petition to investigate MPAA bribery after Chris Dodd publicly admited bribing politicians for SOPA:
https://wwws.whitehouse.gov/petitions/%21/petition/investigate-chris-dodd-and-mpaa-bribery-after-he-publicly-admited-bribing-politicans-pass/DffX0YQv
Answer: Simple explanation here: http://vimeo.com/m/31100268
-
Jan 18th was a historic, unprecendented display of protest which turned the tide in less than 24 hours. Many large websites (such as Wikipedia, Reddit, The Oatmeal, and others (including all of my personal websites) went dark in protest of SOPA/PIPA.
-
Jan 20th, PIPA was postponed indefinitely - http://www.msnbc.msn.com/id/46072630/ns/technology_and_science-security/
-
The irony of this is that the lawmakers who authored the bill - were BREAKING their own LAW!http://www.burntorangereport.com/diary/11747/sopa-author-lamar-smith-rtx-breaks-copyright-law-on-his-own-website
-
AND they were PAID in advance to vote for the bill!
http://www.politicolnews.com/congressmen-who-received-money-for-sopa-vote/#ixzz1k5iXp8En
-
However, the danger is far from over, as Lamar Smith has authored another bill, this time hiding it under the name “Protecting Children From Internet Pornographers Act of 2011.”
Read and learn: http://www.slashgear.com/sopa-sponsor-has-another-internet-bill-that-records-you-247-20210264/
-
Stay vigilant! Protest the idiocracy!
--
UNBELIEVABLE!
Sign Petition to investigate MPAA bribery after Chris Dodd publicly admited bribing politicians for SOPA:
https://wwws.whitehouse.gov/petitions/%21/petition/investigate-chris-dodd-and-mpaa-bribery-after-he-publicly-admited-bribing-politicans-pass/DffX0YQv
Tuesday, November 29, 2011
Men Are Just Happier People
Men Are Just Happier People -- What do you expect from such simple creatures?
Your last name stays put.
The garage is all yours.
Wedding plans take care of themselves.
Chocolate is just another snack.
You can be President.
You can never be pregnant.
You can wear a white T-shirt to a water park.
You can wear NO shirt to a water park.
Car mechanics tell you the truth.
The world is your urinal.
You never have to drive to another Petrol station lavatory because this one is just too icky.
You don't have to stop and think of which way to turn a nut on a bolt.
Same work, more pay.
Wrinkles add character.
Wedding dress £2500.
Morning suit rental-£125.
People never stare at your chest when you're talking to them.
New shoes don't cut, blister, or mangle your feet.
One mood all the time.
Phone conversations are over in 30 seconds flat.
You know stuff about tanks.
A five-day vacation requires only one suitcase.
You can open all your own jars.
You get extra credit for the slightest act of thoughtfulness.
If someone forgets to invite you, he or she can still be your friend.
Your underwear is £4.95 for a three-pack.
Three pairs of shoes are more than enough.
You almost never have strap problems in public.
You are unable to see wrinkles in your clothes.
Everything on your face stays its original color.
The same hairstyle lasts for years, maybe decades.
You only have to shave your face and neck.
You can play with toys all your life.
One wallet and one pair of shoes -- one color for all seasons.
You can wear shorts no matter how your legs look.
You can 'do' your nails with a pocket knife.
You have freedom of choice concerning growing a moustache.
You can do Christmas shopping for 25 relatives on December 24 in 25 minutes.
No wonder men are happier.
Your last name stays put.
The garage is all yours.
Wedding plans take care of themselves.
Chocolate is just another snack.
You can be President.
You can never be pregnant.
You can wear a white T-shirt to a water park.
You can wear NO shirt to a water park.
Car mechanics tell you the truth.
The world is your urinal.
You never have to drive to another Petrol station lavatory because this one is just too icky.
You don't have to stop and think of which way to turn a nut on a bolt.
Same work, more pay.
Wrinkles add character.
Wedding dress £2500.
Morning suit rental-£125.
People never stare at your chest when you're talking to them.
New shoes don't cut, blister, or mangle your feet.
One mood all the time.
Phone conversations are over in 30 seconds flat.
You know stuff about tanks.
A five-day vacation requires only one suitcase.
You can open all your own jars.
You get extra credit for the slightest act of thoughtfulness.
If someone forgets to invite you, he or she can still be your friend.
Your underwear is £4.95 for a three-pack.
Three pairs of shoes are more than enough.
You almost never have strap problems in public.
You are unable to see wrinkles in your clothes.
Everything on your face stays its original color.
The same hairstyle lasts for years, maybe decades.
You only have to shave your face and neck.
You can play with toys all your life.
One wallet and one pair of shoes -- one color for all seasons.
You can wear shorts no matter how your legs look.
You can 'do' your nails with a pocket knife.
You have freedom of choice concerning growing a moustache.
You can do Christmas shopping for 25 relatives on December 24 in 25 minutes.
No wonder men are happier.
Wednesday, November 23, 2011
Boeuf Bourguignon - My Crock Pot Version
***Boeuf Bourguignon - My Crock Pot Version***
Ingredients:
1 pkg of Hickory Smoked Bacon (the fattier the better)
2 tbsp olive oil (or cooking oil)
3 lb beef chuck roast (or other good stewing meat)
2 cup of baby carrots (or equivalent of sliced carrot, or frozen carrots chopped, etc)
1 sliced onion (can use 1/2 bag of frozen chopped onions also)
1 tsp. salt
1/4 tsp. pepper
3 cups full-bodied, young red wine , such as a Chianti (I just buy cheap red wine, it is being cooked anyway, so don't waste your $ on expensive stuff. Save the good stuff to DRINK with the meal!)
2 to 3 cups brown beef stock or canned beef bouillon (I use Better Than Bouillon)
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
2 large bay leaves
18 to 24 small white onions (Pearl onions are best!) , brown-braised in stock
1 pound quartered fresh mushrooms , sautéed in butter -
Tools needed:
1 Crock pot (large one)
1 large saucepan
1 bowl
Paper Towels
1 Mug
-
Directions:
1) Defrost the beef first.
2) Cube the beef into 2 inch pieces - dry the pieces with a paper towel
3) Cut the bacon into 1 inch pieces
4) Boil bacon in water for 10 minutes, drain and dry with paper towels, place in bowl.
5) Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove and place bacon pieces in the crock pot with a slotted spoon.
6) Reheat oil. Sauté the beef, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
7) In the same fat, brown the sliced vegetables (or frozen veggies will cook and brown also), use slotted spoon to move browned vegetables to the crock pot
8) Heat 1 cup water in coffee mug for 2 mins, stir in a very generous tablespoon of Beef "Better than Bouillon", once mixed pour into crock pot. Repeat until you have at least 2 cups in the crock pot.
9) Pour Red wine into crock pot.
10) Add Tomato Paste, salt, pepper, garlic, thyme, and bay leaves to the crock pot.
11) Set Crock Pot on Medium or cook for at least 4 hours. If you like you can set it to cook more slowly for 8-10 hours. The point is that you want the beef to be fork-tender. You may stir the crock pot mixture occaisionally to ensure nothing is burning on the bottom. The mixture should be simmering, but not boiling.
12) Towards the end of the crock-pot timeframe... use the bacon fat oil mixture and brown the pearl onions and mushrooms.
13) Add the onions and mushrooms to the crock pot. Let it cook for another 30 mins if possible.
14) Serve hot in bowls. :)
--
Variations:
Sometimes I get lazy, so I use the Mirepoix - pre-chopped, frozen veggies (it has celery, onion, carrot in it). Whatever works for you.
Also, for a thicker mushroom flavor, you can add a few spoonfuls of cream of mushroom soup to the crock pot.
Ingredients:
1 pkg of Hickory Smoked Bacon (the fattier the better)
2 tbsp olive oil (or cooking oil)
3 lb beef chuck roast (or other good stewing meat)
2 cup of baby carrots (or equivalent of sliced carrot, or frozen carrots chopped, etc)
1 sliced onion (can use 1/2 bag of frozen chopped onions also)
1 tsp. salt
1/4 tsp. pepper
3 cups full-bodied, young red wine , such as a Chianti (I just buy cheap red wine, it is being cooked anyway, so don't waste your $ on expensive stuff. Save the good stuff to DRINK with the meal!)
2 to 3 cups brown beef stock or canned beef bouillon (I use Better Than Bouillon)
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
2 large bay leaves
18 to 24 small white onions (Pearl onions are best!) , brown-braised in stock
1 pound quartered fresh mushrooms , sautéed in butter -
Tools needed:
1 Crock pot (large one)
1 large saucepan
1 bowl
Paper Towels
1 Mug
-
Directions:
1) Defrost the beef first.
2) Cube the beef into 2 inch pieces - dry the pieces with a paper towel
3) Cut the bacon into 1 inch pieces
4) Boil bacon in water for 10 minutes, drain and dry with paper towels, place in bowl.
5) Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove and place bacon pieces in the crock pot with a slotted spoon.
6) Reheat oil. Sauté the beef, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
7) In the same fat, brown the sliced vegetables (or frozen veggies will cook and brown also), use slotted spoon to move browned vegetables to the crock pot
8) Heat 1 cup water in coffee mug for 2 mins, stir in a very generous tablespoon of Beef "Better than Bouillon", once mixed pour into crock pot. Repeat until you have at least 2 cups in the crock pot.
9) Pour Red wine into crock pot.
10) Add Tomato Paste, salt, pepper, garlic, thyme, and bay leaves to the crock pot.
11) Set Crock Pot on Medium or cook for at least 4 hours. If you like you can set it to cook more slowly for 8-10 hours. The point is that you want the beef to be fork-tender. You may stir the crock pot mixture occaisionally to ensure nothing is burning on the bottom. The mixture should be simmering, but not boiling.
12) Towards the end of the crock-pot timeframe... use the bacon fat oil mixture and brown the pearl onions and mushrooms.
13) Add the onions and mushrooms to the crock pot. Let it cook for another 30 mins if possible.
14) Serve hot in bowls. :)
--
Variations:
Sometimes I get lazy, so I use the Mirepoix - pre-chopped, frozen veggies (it has celery, onion, carrot in it). Whatever works for you.
Also, for a thicker mushroom flavor, you can add a few spoonfuls of cream of mushroom soup to the crock pot.
Baklava - my way
Baklava1 package frozen Filo Dough (btw if you ever find Gluten-Free Filo -Phyllo, Fillo, etc- Dough CALL ME!)
4 sticks salted cream butter ( warning: do NOT use margarine you'll ruin this recipe!)
1 large bag of walnuts (typically 1 pound or more)
1 jar of Ground Cinnamon (spice rack)
1 tbsp Honey (I like clover honey, but any honey is fine)
1 1/2 cups water
1 cup brown sugar
1 tsp Lemon Juice
Jar of Whole Cloves-
TOOLS NEEDED:Small Saucepan
Basting Brush
Nut Chopper (or food processor if you have it)
Rectangular Pan (9x13 is best)
* For the pan, metal or glass, it works either way but Metal pans crisps the baklava better in my opinion. I use a 9x13 inch metal pan. Make sure it's a pan that you do not mind getting scratched a bit with a knife. It's just one of those things that is going to happen with this recipe so be prepared.
-
Directions:
1) Defrost the Filo Dough in the fridge. it should be kept cool until you are ready to work with it. I usually put mine in the fridge the day before I do this recipe.
2) Preheat the oven to 325 degrees.
3) Pulverize the Walnuts so they are chopped very finely. I prefer to dump my walnuts into a food processor and let it do the work. I used to chop the nuts myself with a slap-chopper thing, but it takes a LOT of effort to get the pieces small enough that way and then you are tired before you even started this recipe. no thanks!
4) Melt the butter into a liquid. I start with 2 sticks of butter and melt it in my pyrex measuring cup in the microwave. Later on you may need 2 more sticks of butter, depends on the size of your pan.
5) Coat the bottom of the pan with a layer of liquid butter. Use a basting brush if that helps.
6) Put a double-layer of Filo Dough on top of the butter.
NOTES for handling Filo Dough:
Unroll the defrosted filo dough, and carefully peel off 2 layers (together). I find that the dough is easier to work with when it is 2 sheets thick - so when I say a "layer" I mean 2 sheets of filo dough makes 1 layer. A single sheet is too fragile and hard to work with.
ALSO: The dough will most likely be too large for your pan, so you have several options here. you can lay the dough flat on the bottom of the pan starting with a corner, and then fold-over the overlapping dough - then alternate which side of the pan gets the excess dough each layer. OR in my case, I found if I just cut the whole pile of dough in half, it fits the pan exactly. Whichever works for you.
NOTE: The dough is delicate, so be careful not to tear it. Also, it will start to dry out while you work, so if you get interrupted a lot, you need a way to keep the other layers of the dough humid (not wet, but humid). I recommend wetting a paper towel, then wringing the excess water from it (so it's damp but not wet) ,and then laying that on top of the dough pile. You can also use a damp kitchen towel (a clean one).7) Baste some butter on top of the filo dough layer that is in the pan (so it is lightly coated)
8) Sprinkle approximately 1 tbsp walnuts on top of the butter. Just a nice sprinkled layer, do not worry about covering every inch, but an even layer of sprinkled nuts is what you are going for.
9) Sprinkle a layer of cinnamon on top of the nuts.
10) Top this with another layer of Filo Dough
11) Baste this layer with some butter, sprinkle on some walnuts, sprinkle on the cinnamon, add another layer of Filo dough,
12) repeat this layering method until you have roughly 4 sheets of Filo Dough left.
13) Butter a layer, then add filo dough again, but no nuts or cinnamon. Basically the top 2 layers should be just dough and butter.
14) using a small sharp knife, carefully score the dough into Diamond shapes (cut about 1/2-way down, but not to the bottom of the pan). You may have some triangle shapes on the corners and edges of the pan, and that's fine.
15) Pour any leftover butter mixture (should not be more than 1/4 cup ideally) over the top of the baklava and let is seep into the cracks of the cuts you made.
16) press a single clove, into the center of each piece of baklava
17) Put pan of baklava into the oven, and set the timer for 45 minutes.
18) Now we need to make the "syrup" for the baklava. In a small saucepan with medium heat, add water and brown sugar. Stir slowly until sugar dissolves into the water.
19) Add the lemon juice and honey to the saucepan, stir slowly. Simmer the syrup mixture on low heat while the baklava is cooking. Do not bring to a boil, just keep it warm. Stir occaisionally to make sure the bottom isn't burning.
20) After the timer goes off, check the baklava. Depending on your oven, it may take more time. Keep cooking until the baklava is lightly brown on the top, and is crispy to the touch (I just touch it with my finger to see if it's crispy enough)
20) Pull the baklava out of the oven, and let it cool at room temperature for 10-20 minutes.
21) Using the small knife, re-cut the baklava, but this time cut all the way down to the bottom of the pan.
22) Pour the syrup mixture on top of the baklava.
23) Let the baklava syrup cool in the pan for bit, then you can serve it!
24) If you are making this in advance, that's fine as Baklava will keep well at room temperature, however, do not cover it until the syrup has cooled, otherwise the baklava may get soggy from the humidity of the steamy syrup.
25) If your baklava gets a bit soggy and you want to re-crisp it, you can put it back in the oven at 325 degrees for 5-10 minutes, but be careful not to burn it. This will also dry it out a little bit, and sometimes you may want to add a little more syrup to it after this. No problem, it's a versatile dish, but just make sure to balance your re-heating and re-syrup-ing, so it's not overly sticky.
26) Pairs very well with Coffee, espresso, and/or a dry red wine.
-
Variations:
Nuts: You may use Almonds or Pistachios, I suppose one could try Pecans, but they are a softer nut and I am not so sure it would taste right. Baklava should be crispy-ish.
Spices: You can use a mix of Cinnamon and Nutmeg if you like. I haven't tried any other spices, please let me know if you do and you have success with this.
Syrup: I've heard (but not tried this) some people use Cardamom and Rosewater for the syrup. I do not know the measurements, but I'm sure it is a possibility. Please let me know if you try this. I would be interested in tasting it.
Sweetener: You can also use white sugar or cane sugar or agave syrup instead of brown sugar, but I find the flavor of the brown sugar is one I like better.
Gluten-Free: I have tried making this with Rice Paper instead of Filo Dough, HOWEVER... rice paper has to be wet or damp in order for it to be flexible enough for this recipe. The problem with that, is after it comes out of the oven crispy... it does not keep for longer than 1 day. It WILL get soggy eventually, and once it got moldy - gross. So, just be aware, if you use the rice paper method, you need to EAT it the same day you make it. No leftovers. Ok?
Also Rice Paper is usually round, so I ended up using a pie/pan for the baklava as opposed to a rectangular one.
4 sticks salted cream butter ( warning: do NOT use margarine you'll ruin this recipe!)
1 large bag of walnuts (typically 1 pound or more)
1 jar of Ground Cinnamon (spice rack)
1 tbsp Honey (I like clover honey, but any honey is fine)
1 1/2 cups water
1 cup brown sugar
1 tsp Lemon Juice
Jar of Whole Cloves-
TOOLS NEEDED:Small Saucepan
Basting Brush
Nut Chopper (or food processor if you have it)
Rectangular Pan (9x13 is best)
* For the pan, metal or glass, it works either way but Metal pans crisps the baklava better in my opinion. I use a 9x13 inch metal pan. Make sure it's a pan that you do not mind getting scratched a bit with a knife. It's just one of those things that is going to happen with this recipe so be prepared.
-
Directions:
1) Defrost the Filo Dough in the fridge. it should be kept cool until you are ready to work with it. I usually put mine in the fridge the day before I do this recipe.
2) Preheat the oven to 325 degrees.
3) Pulverize the Walnuts so they are chopped very finely. I prefer to dump my walnuts into a food processor and let it do the work. I used to chop the nuts myself with a slap-chopper thing, but it takes a LOT of effort to get the pieces small enough that way and then you are tired before you even started this recipe. no thanks!
4) Melt the butter into a liquid. I start with 2 sticks of butter and melt it in my pyrex measuring cup in the microwave. Later on you may need 2 more sticks of butter, depends on the size of your pan.
5) Coat the bottom of the pan with a layer of liquid butter. Use a basting brush if that helps.
6) Put a double-layer of Filo Dough on top of the butter.
NOTES for handling Filo Dough:
Unroll the defrosted filo dough, and carefully peel off 2 layers (together). I find that the dough is easier to work with when it is 2 sheets thick - so when I say a "layer" I mean 2 sheets of filo dough makes 1 layer. A single sheet is too fragile and hard to work with.
ALSO: The dough will most likely be too large for your pan, so you have several options here. you can lay the dough flat on the bottom of the pan starting with a corner, and then fold-over the overlapping dough - then alternate which side of the pan gets the excess dough each layer. OR in my case, I found if I just cut the whole pile of dough in half, it fits the pan exactly. Whichever works for you.
NOTE: The dough is delicate, so be careful not to tear it. Also, it will start to dry out while you work, so if you get interrupted a lot, you need a way to keep the other layers of the dough humid (not wet, but humid). I recommend wetting a paper towel, then wringing the excess water from it (so it's damp but not wet) ,and then laying that on top of the dough pile. You can also use a damp kitchen towel (a clean one).7) Baste some butter on top of the filo dough layer that is in the pan (so it is lightly coated)
8) Sprinkle approximately 1 tbsp walnuts on top of the butter. Just a nice sprinkled layer, do not worry about covering every inch, but an even layer of sprinkled nuts is what you are going for.
9) Sprinkle a layer of cinnamon on top of the nuts.
10) Top this with another layer of Filo Dough
11) Baste this layer with some butter, sprinkle on some walnuts, sprinkle on the cinnamon, add another layer of Filo dough,
12) repeat this layering method until you have roughly 4 sheets of Filo Dough left.
13) Butter a layer, then add filo dough again, but no nuts or cinnamon. Basically the top 2 layers should be just dough and butter.
14) using a small sharp knife, carefully score the dough into Diamond shapes (cut about 1/2-way down, but not to the bottom of the pan). You may have some triangle shapes on the corners and edges of the pan, and that's fine.
15) Pour any leftover butter mixture (should not be more than 1/4 cup ideally) over the top of the baklava and let is seep into the cracks of the cuts you made.
16) press a single clove, into the center of each piece of baklava
17) Put pan of baklava into the oven, and set the timer for 45 minutes.
18) Now we need to make the "syrup" for the baklava. In a small saucepan with medium heat, add water and brown sugar. Stir slowly until sugar dissolves into the water.
19) Add the lemon juice and honey to the saucepan, stir slowly. Simmer the syrup mixture on low heat while the baklava is cooking. Do not bring to a boil, just keep it warm. Stir occaisionally to make sure the bottom isn't burning.
20) After the timer goes off, check the baklava. Depending on your oven, it may take more time. Keep cooking until the baklava is lightly brown on the top, and is crispy to the touch (I just touch it with my finger to see if it's crispy enough)
20) Pull the baklava out of the oven, and let it cool at room temperature for 10-20 minutes.
21) Using the small knife, re-cut the baklava, but this time cut all the way down to the bottom of the pan.
22) Pour the syrup mixture on top of the baklava.
23) Let the baklava syrup cool in the pan for bit, then you can serve it!
24) If you are making this in advance, that's fine as Baklava will keep well at room temperature, however, do not cover it until the syrup has cooled, otherwise the baklava may get soggy from the humidity of the steamy syrup.
25) If your baklava gets a bit soggy and you want to re-crisp it, you can put it back in the oven at 325 degrees for 5-10 minutes, but be careful not to burn it. This will also dry it out a little bit, and sometimes you may want to add a little more syrup to it after this. No problem, it's a versatile dish, but just make sure to balance your re-heating and re-syrup-ing, so it's not overly sticky.
26) Pairs very well with Coffee, espresso, and/or a dry red wine.
-
Variations:
Nuts: You may use Almonds or Pistachios, I suppose one could try Pecans, but they are a softer nut and I am not so sure it would taste right. Baklava should be crispy-ish.
Spices: You can use a mix of Cinnamon and Nutmeg if you like. I haven't tried any other spices, please let me know if you do and you have success with this.
Syrup: I've heard (but not tried this) some people use Cardamom and Rosewater for the syrup. I do not know the measurements, but I'm sure it is a possibility. Please let me know if you try this. I would be interested in tasting it.
Sweetener: You can also use white sugar or cane sugar or agave syrup instead of brown sugar, but I find the flavor of the brown sugar is one I like better.
Gluten-Free: I have tried making this with Rice Paper instead of Filo Dough, HOWEVER... rice paper has to be wet or damp in order for it to be flexible enough for this recipe. The problem with that, is after it comes out of the oven crispy... it does not keep for longer than 1 day. It WILL get soggy eventually, and once it got moldy - gross. So, just be aware, if you use the rice paper method, you need to EAT it the same day you make it. No leftovers. Ok?
Also Rice Paper is usually round, so I ended up using a pie/pan for the baklava as opposed to a rectangular one.
****** HAPPY BAKING! *****
Tuesday, September 13, 2011
New Twist to Spaghetti
I admit it, we've been on a Chorizo kick lately.
so, my husband went to the local Farmer's Market last Saturday, and he bought some Chorizo from West Wind Farms (organic, pasture fed, pork).
-
I love this Chorizo, because it is milder than some of the others I've tasted.
well, we cooked some up, and made the usual Egg Bake, etc.
but come Monday night, we had 2 more Chorizo sausages we needed to use up (or freeze), and we were not sure what to do.
so
I checked the label to see what spices were in this sausage. It was mostly garlic, paprika, onion, salt, nothing too crazy.
so
I had the random idea to cut the sausage meat out of the casing, brown it like it was hamburger, and then toss it into Spaghetti Sauce. we used the Muir Glen's Organic tomato Basil sauce.
paired with Trader Joe's Brown rice Penne Pasta.
It was DELICIOUS!
yum!
*note, sometimes rice pasta seems a little bland to me, so I salted the water as I boiled it, and added fresh chopped basil leaves. yum!
so, my husband went to the local Farmer's Market last Saturday, and he bought some Chorizo from West Wind Farms (organic, pasture fed, pork).
-
I love this Chorizo, because it is milder than some of the others I've tasted.
well, we cooked some up, and made the usual Egg Bake, etc.
but come Monday night, we had 2 more Chorizo sausages we needed to use up (or freeze), and we were not sure what to do.
so
I checked the label to see what spices were in this sausage. It was mostly garlic, paprika, onion, salt, nothing too crazy.
so
I had the random idea to cut the sausage meat out of the casing, brown it like it was hamburger, and then toss it into Spaghetti Sauce. we used the Muir Glen's Organic tomato Basil sauce.
paired with Trader Joe's Brown rice Penne Pasta.
It was DELICIOUS!
yum!
*note, sometimes rice pasta seems a little bland to me, so I salted the water as I boiled it, and added fresh chopped basil leaves. yum!
Thursday, August 25, 2011
Vegetarian Mexican Chili
Vegetarian Mexican Chili
1 pkg Soy Chorizo (Trader Joes), browned in skillet
2 cans Organic Black Beans
1/2 can Organic Garbanzo beans
1 can Organic diced roasted tomato
1 can organic tomato sauce
1 cup water
1 large can mushrooms
1/2 bag Frozen Roasted Corn
2 Poblano Peppers (chopped, de-seeded)
1 cup Red and Yellow bell peppers (chopped, de-seeded)
1/2 cup onions chopped
1/2 cup chopped cilantro (or 1/3 tube of cilantro paste)
2 tsp salt
1 tbsp crushed garlic
1 tbsp cumin
1 tsp cayenne pepper
Juice of 1 lime (to taste)
Directions:
Toss all ingredients into crock pot (do not bother draining the cans, just pour it all in there). Stir. Cook on medium heat for 6 hours (stirring every so often). Serve.
Optional Garnishes:
Avocado slices
Shredded cheese
Sour Cream (or plain Greek yogurt)
Variations:
For more spice, add New Mexico Green Chiles or chopped Jalapeno's.
Click on this link for the "Kick Some Booty Salsa" recipe.
1 pkg Soy Chorizo (Trader Joes), browned in skillet
2 cans Organic Black Beans
1/2 can Organic Garbanzo beans
1 can Organic diced roasted tomato
1 can organic tomato sauce
1 cup water
1 large can mushrooms
1/2 bag Frozen Roasted Corn
2 Poblano Peppers (chopped, de-seeded)
1 cup Red and Yellow bell peppers (chopped, de-seeded)
1/2 cup onions chopped
1/2 cup chopped cilantro (or 1/3 tube of cilantro paste)
2 tsp salt
1 tbsp crushed garlic
1 tbsp cumin
1 tsp cayenne pepper
Juice of 1 lime (to taste)
Directions:
Toss all ingredients into crock pot (do not bother draining the cans, just pour it all in there). Stir. Cook on medium heat for 6 hours (stirring every so often). Serve.
Optional Garnishes:
Avocado slices
Shredded cheese
Sour Cream (or plain Greek yogurt)
Variations:
For more spice, add New Mexico Green Chiles or chopped Jalapeno's.
Click on this link for the "Kick Some Booty Salsa" recipe.
Sunday, August 21, 2011
La Ensalada Mexico
2 heads Chopped Romaine
1/2 can drained garbanzo beans
1/2 container of Trader Joes fresh hot salsa, drained (but save the liquid for later)
Chill in fridge for 2 hrs
Brown 1/2 pkg of Trader Joes soy chorizo in skillet
Add chorizo to chilled salad
Very lightly splash with some of the remaining salsa liquid and a splash of olive oil
Toss
Serve
To drink:
In 12 oz glass, fill 1/2 full with ice cubes
Then 3 oz Rosangel Tequila
3 oz diet tonic
3 oz raspberry lemonade crystal light
Stir
Drink
-- Post From My iPhone
1/2 can drained garbanzo beans
1/2 container of Trader Joes fresh hot salsa, drained (but save the liquid for later)
Chill in fridge for 2 hrs
Brown 1/2 pkg of Trader Joes soy chorizo in skillet
Add chorizo to chilled salad
Very lightly splash with some of the remaining salsa liquid and a splash of olive oil
Toss
Serve
To drink:
In 12 oz glass, fill 1/2 full with ice cubes
Then 3 oz Rosangel Tequila
3 oz diet tonic
3 oz raspberry lemonade crystal light
Stir
Drink
-- Post From My iPhone
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