March 1st, 2007 by alice
Tags: Picadillo
INGREDIENTS
- 2smallonions, chopped
- 3tablespoonsolive oil
- 1/3cupred bell peppers, chopped
- 1/3cupgreen bell peppers, chopped
- 3clovesgarlic, minced
- 1/4cupcapers
- 1/4cupsliced almonds
- 1lbground round
- 1 (6 ounce)cantomato paste
- 1cupdry sherry, divided
- 1 1/2tablespoonsred wine vinegar
- 2tablespoonsground cumin
- 1teaspoondried oregano, crumbled
- 1 1/2teaspoonssalt
- 1/2teaspoonblack pepper
- 8dropsTabasco sauce, to taste
- 1bay leaf
- 1/3cupraisins
- 1cupwater
- 1/2cup slicedpimento stuffed olives
DIRECTIONS
- Heat the oil in a large skillet over moderately low heat and saute the onions until softened; add the bell peppers, garlic, capers and almonds and cook, stirring, until the peppers are tender, about 4-6 minutes.
- Add the beef and cook until no longer pink, 5-7 minutes; add tomato paste, 3/4 cup sherry, vinegar, cumin, oregano, salt, pepper, Tabasco, bay leaf, rasins and water; bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 45 minutes.
- Discard bay leaf; stir in remaining 1/4 cup sherry and the olives; serve.
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March 1st, 2007 by alice
Tags: Coleens, Meatball, Soup
INGREDIENTS
-
For meatballs
- 1/2lblean ground beef
- 1smallonion, finely chopped
- 1/4cupdry breadcrumbs
- 2teaspoonsparsley
- 1tablespoonparmesan cheese
- salt and pepper
-
For soup
- 6cupschicken broth
- 1 (10 ounce)packagefrozen chopped spinach
- 1mediumcarrot, shredded
- 1/4cupsmall shell pasta
- 1teaspoonparsley
- 2eggs, slightly beaten
- parmesan cheese
DIRECTIONS
- Mix ingredients for meat balls and shape into 3/4 inch balls.
- (sometimes I will use the frozen store bought cocktail type meatballs) In pot place chicken stock, spinach that has been cooked and moisture squeezed out, shredded carrot, small pasta and parsley.
- Bring to a boil over high heat.
- Reduce heat, cover and simmer for 5 minutes.
- Add meatballs to soup and cook uncovered for 8-10 minutes.
- Using wooden spoon, stir soup while gradually pouring in beaten eggs.
- Remove from heat.
- Cover and let stand for 2 minutes until eggs set.
- Serve topped with parmesan cheese.
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March 1st, 2007 by alice
Tags: Butter, Pear, Rosemary
INGREDIENTS
- 1cup unsweetenedpear juice
- 16cups preparedpears, peeled cored,cut into 1 inch pieces,to make 2 quarts pear pulp
- 1tablespoonvanilla
- 12inchesfresh rosemary
- 1teaspoonbalsamic vinegar
DIRECTIONS
- Make your own pear juice using a juicer, or purchase unsweetened pear juice at a health food store or grocery.
- Cook pears in pear juice until soft, 25-35 minutes.
- Remove from pot with slotted spoon, press through food mill or sieve to make 2 quarts pulp.
- Reserve juice for your next batch of pear butter.
- Put pear pulp in large, heavy-bottomed pan.
- Add vanilla and simmer until thick, stirring frequently to prevent scorching.
- Test for doneness by placing a teaspoonful of the pulp on a saucer and chilling for a few minutes.
- If there is no water ring around the pulp, the butter is done.
- This may take several hours, so be patient, and don’t forget to stir!
- Remove from heat, add rosemary and balsamic vinegar, stir gently.
- Let steep for 30 minutes to an hour.
- Meanwhile, prepare jars and lids for canning.
- Remove rosemary from pear butter, return to stove and heat butter until simmering.
- Pour hot into hot jars leaving ¼” headspace.
- Screw on lids and let cool on rack.
- Process in a boiling water bath for ten minutes.
- Yield: 5 eight ounce jars.
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March 1st, 2007 by alice
Tags: Beef, Cozy, Stew
INGREDIENTS
- 3lbs selectsteak
- flour
- 3tablespoonsbutter
- 5smallcarrots or3 largecarrots
- 1mediumturnip
- 1largeyellow onion
- 1/2 (12 ounce)bottledark beer(porter or stout are best, Attention Folks who don’t cook with Booze Beer is NOT a NECESSARY INGREDIE)
- 5cupsgrain(I use a combination of Millet, Bulgar, Buckwheat or Barley…nice hearty grains that take a long tim)
- 1gallonbeef bouillon
- 1 (28 ounce)cancrushed tomatoes
- salt
- pepper
- thyme
- sage
- catsup
- 2bay leaves
DIRECTIONS
- Cube the steak, removing the fat if you like a”leaner” meal.
- Chop the onion.I usually cut it into large chunks because the onion will sit in boiling water for a long time.
- Saute the onion in 1 tbs of butter.When it is done, dump it into the biggest stock pot you got.
- While the onions cook, dredge the cubed meat in flour with a little salt, cracked pepper, sage and thyme in it.
- Fry the steak quickly in the rest of the butter.You want to brown the meat slightly on all sides.
- This is when I add the beer.It adds some sugar, so if you don’t want to add beer use some other sweetener.More carrots, or some molasses works well.
- Pour a gallon of beef boullion into the big old stock pot.(I use beef boullion paste with boiling water. You can use cubes, or cans.) Add to the water 1 carrot.Heat the water on high until it’s boiling.
- Chop (into sizable pieces) the turnip, and carrots.
- When the water boils, in go the veggies, some pepper, a couple of tablespoons of catsup, the can of tomatoes, thyme, bay leaves and the grain.
- When the soup boils again, turn it down and let it simmer for at least an hour.
- I like to add some freshly pressed garlic right before I serve it, not everyone does.
- I also like to serve it with a crouton on top.(Put the soup into oven proof bowls with a thick slice of hearty bread on top of each, w/ cheese on top. Heat the bowls in the oven until the bread is toasted and the cheese is melty.).
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March 1st, 2007 by alice
Tags: Beef, Hour, One, Stew
INGREDIENTS
- 2clovesgarlic
- 1mediumonion
- 2stalkscelery
- 2tablespoonsolive oil
- 1 1/2lbsbeef round steakor sirloin
- 2teaspoonstomato paste
- 1teaspoonfresh thyme, chopped or1/4 teaspoondried thyme
- 1bay leaf
- 1tablespoonfresh parsley, roughly chopped
- salt and pepper
- 2cupsbeef stock
- 1cupred wine
- 1 1/2cups slicedcarrots
- 10small newbaby red potatoes, whole,unpeeled
- 1cupfrozen peas
- 2teaspoonspotato starchor cornstarch
DIRECTIONS
- Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
- Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
- While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.
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