April 21st, 2007 by alice
Tags: Hush, Puppies
INGREDIENTS
- 1cupself rising flour
- 1cupcornmeal
- 1/2teaspoonbaking powder
- 1/2teaspoonbaking soda
- 2tablespoonssugar
- 1egg
- 1largeonion, finely chopped
- 1/3cupbuttermilk
- oil, for the frying
DIRECTIONS
- Mix flour,cornmeal,baking soda,baking powder,sugar,eggs,onion,and buttermilk well.
- Set bowl aside and cover.
- Let rise.
- Spoon a ball of mixture and put gently into the hot oil of about 365.
- When they are golden brown take out and drain on papertowels.
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April 21st, 2007 by alice
Tags: Beans, Black, Cabbage, Kale, Savory, Vegetarian, White
INGREDIENTS
- 1cup driedcannellini or navy beans, soaked for 4 hours or overnight
- salt & freshly ground black pepper
- 1largeonion, finely diced
- 2leeks, white parts only,diced
- 1bunchblack kale, the leaves stripped from the stems and slivered(cavolo nero)
- 1smallsavoy cabbage, quartered,cored and chopped
- 2clovesgarlic, peeled and minced or pounded with
- 1pinchsalt
- 1/2cup choppedfresh parsley
- 2tablespoonsolive oil, plus additional to finish
DIRECTIONS
- Drain the soaked beans, then put them in a pot and cover with cold water.
- Bring to a boil, add 1/2 teaspoon salt, then lower the heat and simmer, partially covered, until the beans are tender, about 1 1/2 hours.
- While the beans cook, prepare all the vegetables.
- Rinse the leeks, kale and cabbage, but don’t dry them.
- Warm the olive oil in a large, heavy skillet.
- Add the onion and leeks and cook over a medium-low flame until the onion is soft, but not browned, about 12 minutes.
- Add the kale, cabbage, garlic, parsley and 2 teaspoons salt.
- Cover and cook over a low flame until the vegetables are soft and greatly reduced, about 30 minutes.
- Set aside.
- When the beans are done, add them along with 1 or 2 cups of their cooking liquid to the skillet.
- Mix well to combine, then simmer until the greens are completely tender.
- Taste for salt and season with pepper.
- Serve with, or over, garlic-rubbed toast and drizzled with olive oil.
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April 21st, 2007 by alice
Tags: Bbq, Beef, Diabetic, Fat, Key, Lime, Low, Roast
INGREDIENTS
- 3lbssirloin tip steaksor insideround roastor eye of round roastor outsideround roastor ovenrump roast
- 2tablespoonssoy sauce
- 2tablespoonshoney
- 1/2teaspoonTabasco sauce
- 1/4cuplime juice
- 1teaspoonground cumin
- 2tablespoonsoyster sauce (optional)
DIRECTIONS
- Pierce roast numerous times with a fork.
- Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsps.
- of the marinade for basting roast while barbecuing.
- Marinate roast 12 to 48 hours in refrigerator.
- Discard used marinade.
- Insert meat thermometer into centre of roast.
- Grill fat side up or cook on rotisserie over drip pan in closed barbecue over indirect medium heat only to rare (i. e. internal temperature of 140 degrees) or medium (i. e. internal temperature of 160 degrees).
- Baste roast with the reserved marinade while barbecuing.
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April 21st, 2007 by alice
Tags: California, Roll, Salad
INGREDIENTS
- 1 1/2cupslong-grain rice
- 7tablespoonsrice vinegar(not seasoned)
- 1/4cupsugar
- 1 1/2teaspoonssalt
- 1tablespoonsesame seeds(preferably unhulled)
- 3tablespoonsvegetable oil
- 2tablespoons finely choppedpickled ginger
- 4scallions, cut lengthwise into thin 1 inch strips(about 3/4 cup)
- 1/2cup finely shreddedcarrots
- 1largeseedless cucumber, quartered lengthwise,cored,and chopped(about 1 pound)
- 2sheetsnori(paper-thin sheets of dried seaweed)
- 1avocado(preferably California)
- 1/4lbsurimi, if desired,sliced thin(mock crab legs)(optional)
-
For dressing
- 2teaspoonswasabi powder(Japanese green horseradish)
- 1tablespoonhot water
- 2tablespoons coldwater
- 2tablespoonssoy sauce
- 2teaspoonsginger juice(squeezed from freshly grated gingerroot)
DIRECTIONS
- Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
- Drain rice in a colander and rinse.
- Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
- While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
- In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
- Transfer rice to a large bowl and stir in vinegar mixture.
- Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
- Salad may be prepared up to this point 1 day ahead and chilled, covered.
- Bring salad to room temperature before proceeding.
- Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute.
- With scissors cut nori into thin 2-inch-long strips.
- Peel and pit avocado.
- Quarter avoado and cut crosswise into thin slices.
- Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
- Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
- Serve salad sprinkled with remaining nori strips and drizzled with dressing.
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April 21st, 2007 by alice
Tags: Diabetic, Fat, Low, Roast, Savoury, Sunday
INGREDIENTS
- 4-5lbsrump roastor ovensirloin tip roast
- 1tablespoon mincedgarlic(3 cloves)or1 teaspoongarlic powder
- 1tablespoonfresh coarse ground black pepper
DIRECTIONS
- Place roast fat side up on rack in roasting pan without lid.
- Rub with garlic cloves and sprinkle with pepper or use variations below.
- Insert meat thermometer into center of roast.
- Add 1 to 1/2 cups water to pan and place roast in preheated 500 degree oven.
- After 30 minutes, reduce oven temperature to 275 degrees.
- Cook an additional 1 1/4 to 1 3/4 hours until medium done, until internal temperature 160 degrees.
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