March 8th, 2007 by alice
Tags: Southwest, Turkey
INGREDIENTS
- 1 (28 ounce)canroma tomatoes, crushed
- 1 (8 ounce)can ortegachilies, diced
- 2yellow onions, finely chopped
- 1-2jalapeno, seeded,vained,finely chopped
- 4tablespoonsWorcestershire sauce
- 2teaspoonscumin seeds, ground fresh
- 3tablespoonschili powder
- 1teaspoongarlic powder
- 4turkey thighs, skin and fat removed
DIRECTIONS
- Put the Tomatoes and Ortega chilies in a crock pot set on high.
- In a large saute pan over high heat, saute Onions and Jalapenos’til Onions are transparent.
- Add them and all other ingredients except the Turkey to the pot, mix well.
- Submerge the thighs into the pot.
- Cover, reduce heat to low.
- Cook over night, 10-12 hours.
- Remove Turkey, debone, cut across the grain into 1 1/2 inch wide strips, then shred with forks.
- Return to pot,mix well.
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March 8th, 2007 by alice
Tags: Blue, Cheese, Pasta, Spinach
INGREDIENTS
- 400glasagna pastaor similarpasta
- 5tablespoonsolive oil
- 1shallot
- 2clovesgarlic
- 400g deep freezespinach, defrosted
- 100mlcream
- black pepper
- 8pitted black olives
- 175gblue cheese
DIRECTIONS
- Chop the shallots, garlic and olives.
- Cook the pasta.
- While heating water for the pasta, heat 3 tbsp of oil in a skillet and sauté the shallots and garlic circa 3 mins.
- Add the spinach and heat it slowly.
- Add the cream.
- Add salt and pepper to taste.
- Drain the pasta thoroughly and add pasta and olives to spinach mixture.
- Crumble the cheese over the pasta; stir.
- Drizzle rest of oil over pasta and add a generous amount of freshly ground pepper.
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March 8th, 2007 by alice
Tags: Kinda, Pickles, Sorta
INGREDIENTS
- 2lbs unpeeledcucumbers, sliced about 1/4 inch thick
- 2largeonions, cut into 1 inch cubes and separated into pieces
- 4-8clovesgarlic, peeled and halved
- 1-2tablespoonkosher salt(definitely not iodized)
- 1-2small freshhot peppers, seeded and quartered,or sliced and unseeded if you want it hot,or something in between
- 1tablespoondried dill weed, lightly crushed(about; more or less, as desired)
- 1 1/2cupsvinegar(I used 1 cup white, ½ cup cider, or maybe try all cider or all wine vinegar)
- 1cupsugar(more or less to taste; we us much less. about 1/4 cup)
- 2teaspoonspickling spices(remove about half of the cloves)
- 1teaspoondill seeds
DIRECTIONS
- Combine cucumbers, onions, garlic, peppers, and salt in a medium bowl.
- Allow to set for 1 hour, tossing occasionally.
- Pour off accumulated liquid, and sprinkle with dill weed, tossing as you add the dill.
- Allow to set for 1-2 more hours, tossing occasionally.
- Transfer to colander to drain for 5 minutes.
- Taste, and if too salty to your taste, rinse and allow to drain for another 5 minutes.
- Add a little more dill weed, to taste.
- The cucumbers are quite edible at this point.
- If you want, you can stop right now and start to munch.
- Tastes good!
- We have tried it!
- While the veggies are marinating, combine vinegar, sugar, pickling spice and dill seed in a small sauce pan over low-medium heat, stirring until sugar is dissolved.
- Continue to simmer until you are almost happy with the intensity of the flavor; don’t let the marinade get too strong.
- Remove from heat.
- After the veggies have finished draining, return the vinegar mixture to high heat until it just boils.
- Strain vinegar mixture onto veggies, and toss thoroughly several times.
- Refrigerate in a covered plastic container for at least 24 hours, tossing or shaking occasionally.
- Remove the hot peppers if the pickles are getting too hot.
- Store in the refrigerator if you are going to use within a few months, or ladle into small plastic freezer containers and freeze.
- To serve, defrost if frozen.
- Serve chilled.
- This is good after being frozen, but loses some crunch.
- It will keep for at least a couple months in the fridge, probably more, and the flavor only improves with time.
- Tastes kind of like bread and butter pickles, but crisper.
- Don’t forget to eat the onions and garlic.
- They are not just for seasoning.
- They’re good too, real good!
- You might want to add more of them just for eating’s sake.
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March 8th, 2007 by alice
Tags: Asian, Pasta, Plus
INGREDIENTS
- 8ouncesangel hair pastaor other pastas
- 3tablespoonsvegetable oil
- 2-3teaspoonsgarlic, minced
- 6cups smallwhite mushrooms, cleaned & cut in half(apprx 1 lb)
- 2cups smallbroccoli florets
- 1cupcherry tomatoes, cut in half or seeded chopped other typetomatoes
- 1/4cuplight soy sauceor tamari soy sauce
- 1/4teaspoonhot sauce(or more)(optional)
- salt & pepper
DIRECTIONS
- Cook pasta according to instructions& drain While the pasta is cooking saute the garlic in the oil for a 1/2 minute Add mushrooms saute2 minutes Add broccoli continue to saute until the mushrooms are golden and the broccoli is bright green and still crisp apprx 3 minutes.
- Stir in the tomatoes soy& hot sauce Toss in the cooked pasta Season with salt& pepper If necessary cover& warm over medium heat Serve hot.
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March 8th, 2007 by alice
Tags: Crab, Rangoon
INGREDIENTS
- 12ouncescream cheese(1-1/2 packages. Do not use reduced fat or non-fat)
- 1 (6 ounce)cancrabmeat, drained and picked over to remove shell and cartilage pieces
- 3-4green onions, thinly sliced
- 3clovesgarlic, pressed
- 2teaspoonsWorcestershire sauce
- 1teaspoonreduced sodium soy sauce
- 1 (48 count)packagewonton wrappers(3 1/2 inch square , package is about 2″ thick)
- peanut oil or canola oil(for deep frying)
- vegetable oil cooking spray(or equivalent)(optional)
- soy sauce, as accompaniments
- sweet and sour sauce, as accompaniments
- hot Chinese chili paste or hotchili oil, as accompaniments
- Chinese mustard, as accompaniments
DIRECTIONS
- Combine all ingredients except wonton skins until well blended.
- Adjust seasonings, but be gentle with the Worcestershire and soy sauces, or the cheese will turn a dirty brown color, which isn’t too appetizing.
- Chill cheese well before starting assembly.
- Place 1 rounded teaspoon of filling in the center of each wonton skin.
- Moisten edges with water, and fold in half to form triangles, squeezing out air as you do so.
- Moisten one bottom corner, pull bottom corners down and overlap slightly, pressing them together to seal.
- To prevent wonton skins from drying out too much, prepare just a few at a time, keeping the remaining skins covered with a damp towel.
- Transfer to a tray, cover with plastic wrap, and chill thoroughly before proceeding.
- Your can either deep fry the Crab Rangoon, which tastes wonderful, or you can bake them, which is much better for you, but not near as crispy.
- It is up to you.
- To fry, you really need a deep fryer, even if it’s just a Fry Baby– the bigger the better, though, unless you’re willing to stand there frying 2-3 at a time and then wait for the oil to reheat before the next 2-3.
- Heat the oil to 375 degrees F.
- Drop a few pieces in the deep fryer, place the fryer basket or something on top to keep the puffs submerged, and fry until golden brown.
- Drain, place on a baking sheet lined with paper towels, and hold in a 220 degree F oven while you cook the rest of the puffs.
- Let the oil return to 375 degrees F before frying the next batch.
- To bake, spray a baking sheet with Pam or another nonstick vegetable spray, and arrange puffs on sheet, leaving as much space between them as possible.
- Spray the puffs generously on all sides with Pam, or better yet, if you have one of those pump-up oil sprayers, spray with real grease.
- Preheat oven to 425 degrees F, and bake for 12-15 minutes, until golden brown.
- Regardless of how you cook them, serve hot with sauces of choice, sweet and sour, plain old soy sauce, and/or hot mustard, so you can take a taste with one sauce, then another, then another, and then back to the first.
- We have never tried these baked, but they are really good deep fried.
- Variations: Instead of doing the triangle thing, moisten the whole top side of the wonton wrapper, add filling, pull all four corners together, and squeeze the wrapper into a little purse shape, squeezing out most of the air before sealing the neck of the bag.
- OR Put the filling into a pastry bag with a 1/4-3/8″ round tip, and pipe the filling onto the wonton wrappers.
- Roll into a fat cigarette shape, folding in the ends as you roll.
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