June 19th, 2007 by alice
Tags: Meatloaf, Puffball
INGREDIENTS
- 1cuptextured vegetable protein
- 1 1/2cupsvegetable stock(OR omit first two ingredients and use 1 and 1/2 cups ground round tofu)
- 1/4cupolive oil
- 1cup choppedshallots
- 4stalkscelery, sliced
- 1red bell pepper, sliced into strips
- 1green bell pepper, sliced into strips
- 1 1/4cups puffballmushrooms
- 1cupbreadcrumbs
- 1/4cup choppedfresh parsley
- 2tablespoonstamari soy sauce
- 2tablespoons choppedfresh basil
- 4tablespoonsground flax seeds(2 T. seeds)
- 2tablespoonslecithin granules
- 1teaspoonchili paste
- 1 1/2teaspoonsdried thyme
- 1 1/2teaspoonsdried sage
- 2teaspoonsmustard powder
- 2teaspoonsground mustard
- 1teaspoon gratednutmeg
- 2cupsketchup, divided
DIRECTIONS
- If using TVP combine in a stock pot with the stock and bring to a boil over high heat.
- Cover and remove from heat-let stand 30 minutes and drain.
- Preheat oven to 350 degrees.
- Heat the olive oil in a medium skillet over medium heat.
- Add the shallots, celery, bell pepper strips, and mushrooms.
- Cook, stirring for 10 minutes.
- In a large bowl combine remaining ingredients including the cooked veggies, reserving 1 cup ketchup.
- Add the TVP if using.
- Mix well.
- Divide mixture in-between two small{6×4x3}, oiled loaf pans.
- Top with remaining ketchup and bake for 1 hour.
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June 19th, 2007 by alice
Tags: Dill, Fettuccine, Salmon
INGREDIENTS
- 1lbcooked salmon
- 1lbmushrooms, sliced
- 3tablespoonscapers
- 6tablespoonsgarlic, minced
- 1quartcream
- 4tablespoonsbutter
- 2teaspoonscrushed red pepper flakes
- fresh dill
- salt and pepper
- 1lbfettuccineor linguine
DIRECTIONS
- In a large sauce pan bring to low boil cream and butter.
- Add 3 T Garlic, 4 T fresh dill and Salt and pepper to taste.
- Continue to let cook over low heat and in a large frying pan saute’ mushrooms with a little butter, add the garlic, crushed red pepper, 4 T dill, capers and left over or cooked salmon.
- Saute’ all together until cooked well.
- Add to cream sauce.
- Boil the pasta and add sauce and salmon to the pasta.
- I like to use left over salmon that has been BBQ’ed the night before.
- Your choice.
- Enjoy!
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June 19th, 2007 by alice
Tags: Broccoli, Crumbs, Garlic, Lemon
INGREDIENTS
- 1bunchbroccoli, cut into flowerets
- 7tablespoonsbutter
- 1tablespoon mincedlemons, zest of
- 1clovegarlic, minced
- 1 1/2cups softwhite breadcrumbs
DIRECTIONS
- Cook broccoli in plenty of salted water until crisp-tender, about 4 minutes.
- Drain.
- Transfer to bowl of ice water and cool.
- Drain and pat dry.
- (can be prepared 8 hours ahead) Melt 3 tblsps butter in large skillet over medium heat.
- Add broccol and saute until heated through, about 1 minute.
- Transfer to plate; keep warm.
- Add 4 tblsps butter, peel and add garlic to skillet; cook until butter begins to brown, about 1 minute.
- Add breadcrumbs; stir until golden, about 3 minutes.
- Season.
- Top broccoli with breadcrumbs.
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June 19th, 2007 by alice
Tags: Braised, Crushed, Pigeons, Stuffing, Wheat
INGREDIENTS
- 8tablespoonsbutter
- 1/2cuponions, finely chopped
- pigeonchicken giblets, finely chop
- 2 1/2cups fireekbulgur wheat(coarsely crushed green wheat grains)
- 2teaspoonsmint, fresh,finely cut or1 teaspoondried mint, crumbled
- 1 1/2teaspoonssalt
- black pepper, freshly ground
- 4 (1 lb)pigeons, oven ready or dovesor youngpartridgesor babypheasantsor quailor woodcockor grouse
- 1 1/2cupswater, cold
- 2 1/2cupschicken stock, fresh or can
- parsley sprigs
DIRECTIONS
- Over moderate heat melt 4 tablespoons of the butter in a heavy 10 to 12 inch skillet.
- When the foam begins to subside, add the onions and the pigeon giblets and, stirring frequently, cook for 8 to 10 minutes, or until the onions are soft and light brown.
- Add the fireek, mint, 1 teaspoon of the salt and a few grindings of the pepper and stir for 2 or 3 minutes until the grains are coated with butter.
- Set aside.
- Preheat the oven to 350 degrees (F).
- Pat the pigeons thoroughly dry inside and out with paper towels and sprinkle their cavities with the remaining salt and a few grindings of pepper.
- Then stuff 5 tablespoons of the fireek mixture into the breast cavity and 1 tablespoon into the neck cavity of each pigeon.
- Set the remaining fireek aside.
- Fasten the neck skin to the back of each bird with a skewer and close the breast openings by lacing them with skewers or sewing them with heavy white thread.
- Truss the birds by tying their legs together and bT 1: the skins with the remaining 4 tablespoons of butter.
- Place the pigeons, breast side up, in a heavy 4 to 5 quart casserole and pour in the water.
- Bring to a boil on top of the stove, cover tightly and braise in the middle of the oven for 45 minutes.
- Baste the pigeons with the liquid in the casserole, and continue braising for 1 hour longer.
- To test for doneness, pierce the thigh of a bird with the point of a small, sharp knife.
- If the juices that run out are slightly pink, cook for another 5 to 10 minutes.
- A half hour or so before the pigeons are done, bring the chicken stock to a boil in a 2 to 3 quart saucepan over high heat.
- Stirring constantly, add the reserved fireek mixture and bring to a boil again.
- Reduce the heat to low, cover tightly, and simmer for 30 minutes, or until the grains are tender and have absorbed all the liquid.
- To serve, arrange the pigeons on a heated platter and remove the trussing strings and skewers.
- Moisten the pigeons with the liquid remaining in the casserole, and garnish the platter with parsley.
- Fluff the fireek with a fork and serve it separately in a heated bowl.
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June 19th, 2007 by alice
Tags: Braised, Woodcock
INGREDIENTS
- 4woodcock
- salt and pepper
- 4slicesbacon
- 1/4cupbutter, melted
- 1tablespoonparsley, chopped
- 4slicestoast, buttered
DIRECTIONS
- Sprinkle woodcocks inside and out with salt and pepper.
- Wrap weach with a slice of bacon and fasten with string or a wooden pick.
- Place woodcocks in broiler pan about 6 inches from heat.
- Broil 8 to 10 minutes on each side, or until tender, basting frequently with butter.
- Remove string or wooden pick.
- Sprinkle with parsley.
- Serve on buttered toast.
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