October 1st, 2007 by alice
Tags: Celery, Potato, Soup
INGREDIENTS
- 1onion
- 1 dicedcelery
- 1tablespoonbutter
- 8medium peeled and dicedpotatoes, any type
- 1pintwater
- 1teaspoonsalt
- 1/2teaspoonpepper
- 1tablespoonparsley
- 1pintlow-fat milk
DIRECTIONS
- Dice the onion and cook until soft in the butter. Add the diced celery and potato to the pot, add 1 pint water, or, better, just enough water to come up to the level of the vegetables. Bring to the boil, then simmer 10 minutes.
- After 10 minutes, add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley to the soup.
- Add 1 pint low fat milk, or, better, enough to bring the liquid level to what seems reasonable to call a soup!
- Simmer a further 5 minutes, but don’t boil it!
- Serve. You can microwave any leftovers.
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October 1st, 2007 by alice
Tags: Beef, Five, Fry, Pepper, Spice, Stir
INGREDIENTS
- 1 1/2cupsjasmine rice, prepared according to package directions
- 2cupsbeef broth
- 2tablespoonsvegetable oil
- 1 1/2lbsbeef sirloin, trimmed, sliced, and cut into bite-size pieces(may use beef tenderloin tips)
- 2mediumgreen bell peppers, diced into 1-inch pieces
- 1mediumonion, coarsely diced
- 1/2cupdry sherry
- 2tablespoonstamari
- 2tablespoonscornstarch
- 1teaspoonChinese five spice powder
- black pepper, to taste
- 3scallions, thinly sliced on an angle
- 1/2cup smokedwhole almonds
DIRECTIONS
- Boil water for rice and prepare to package directions.
- Add beef broth to a small pan over low heat to warm the broth.
- Heat a wok-shaped skillet over high heat; add oil (it will smoke) and beef pieces; stir-fry for 3 minutes, then remove meat from pan.
- Return pan to heat and add peppers and onions; stir-fry 2 minutes, and then stir the meat back into the pan.
- Add in sherry and stir-fry until liquid almost evaporates, about 1 minute.
- Add in tamari; dissolve cornstarch with a ladle of warm beef broth; add beef broth to the pan, then the cornstarch combined with broth, the five-spice powder, and black pepper.
- Stir until it thickens enough to coat the back of a spoon.
- Adjust seasonings to taste; add more tamari or salt if necessary.
- Remove from heat; fill dinner bowls with beef stir-fry; with an ice cream scoop, place a nicely rounded scoop of rice on top of beef.
- Garnish with chopped scallions and smoked almonds.
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October 1st, 2007 by alice
Tags: Sangria, White
INGREDIENTS
- 1 (750 ml)bottledry white wine
- 1cup thawedorange juice concentrate
- 1/3cup thawedlemonade concentrate
- 1/3cup thawedfrozen limeade concentrate
- 1navel orange, sliced
- 1lemon, sliced
- 1lime, sliced
- 3cupsclub soda, chilled
DIRECTIONS
- In a large pitcher, stir together the first 4 ingredients; stir in half the fruit slices.
- Cover and chill until ready to serve.
- Just before serving, stir in the club soda; serve over ice with remaining fruit slices.
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October 1st, 2007 by alice
Tags: Hoppin, John, Vegetarian
INGREDIENTS
- 2tablespoonsolive oil
- 1mediumyellow onion, chopped
- 1celery rib, chopped
- 3garlic cloves, minced
- 1teaspoondried thyme
- 2 (15 1/2 ounce)cansblack-eyed peas, drained and rinsed
- 1 (14 1/2 ounce)cantomatoes, drained and finely chopped
- 1 (4 ounce)candiced green chilies, drained
- 1cupvegetable stock
- salt
- fresh ground black pepper
- 8ouncesvegetarian sausages, crumbled
- 3cupscooked long-grain brown rice(or white rice)
DIRECTIONS
- Heat 1 tablespoon oil in a skillet over medium heat; add in onion and celery; cover, and cook about 5 minutes, until softened.
- Add in garlic and thyme, stirring to bring out their flavors.
- Transfer mixture to a slow-cooker; add in black-eye peas, tomatoes, chiles, and stock; season to taste with salt and pepper; cover and cook on LOW for 4-6 hours.
- About 15 minutes before serving, heat the remaining 1 tablespoon oil in a skillet over medium heat; cook sausage until browned all over; add sausage to slow cooker along with rice; stir to combine.
- Taste and adjust seasonings.
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October 1st, 2007 by alice
Tags: Back, Baked, Oven, Ribs, Smokehouse
INGREDIENTS
-
SAUCE
- 3tablespoonsbutteror vegetable oil
- 1mediumonion, finely chopped
- 2tablespoons mincedfresh garlic(or to taste)
- 1/4-1/2teaspooncayenne pepper(or to taste)
- 1 1/2cupswater
- 1 1/4cupsketchup
- 2/3cupbrown sugar, packed
- 2/3cupcider vinegar
- 1/4cuplight molasses
- 2tablespoonsworcestershire sauce
- 2teaspoonsinstant coffee, granules
- 3teaspoonsprepared yellow mustard
- 3teaspoonschili powder
- 2teaspoonscumin
- 1/8teaspooncinnamon
- 1teaspoonblack pepper
- salt
-
RIBS
- 6racks of baby-back pork ribs
- 1/2cupcider vinegar
- 1 1/2tablespoonsliquid smoke
-
RIB RUB
- 6tablespoonschili powder
- 3tablespoonscumin
- 2teaspoonsgarlic powder
- 1 1/2tablespoonsonion powder
- 1/8teaspooncayenne pepper
- 1tablespoonbrown sugar
- 1/2teaspoonsalt
- 1/2teaspoonblack pepper
DIRECTIONS
- FOR THE SAUCE; make 1 day or even up to 7 days ahead, heat butter in a medium saucepan over medium heat; add in onion, garlic and cayenne pepper, saute for about 4 minutes.
- Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer uncovered for about 45 minutes, stirring occasionally, season with salt and more cayenne if desired; cool to room temperature and chill a minumum of 24 hours before using or up to 7 days.
- FOR THE RIBS; Remove the membrane on underside of the ribs.
- Place ribs in a large roasting pan.
- In a bowl mix together cider vinegar and liquid smoke, then brush over both sides of all the ribs; chill for a minumum of 24 hours.
- FOR THE RIB RUB; after the 24 hour chilling time, in a bowl mix together chili powder, cumin garlic powder, onion powder, cayenne, brown sugar cumin, salt and black pepper; rub spice mix all over the ribs.
- Arrange the ribs meat-side up in a single layer on 2 large baking sheets that have been sprayed with cooking spray.
- Roast at 350 degrees for about 1 to 1/1/4 hours (if browning too much cover loosley with foil).
- Remove ribs from oven, then brush both sides with about 3/4 cup sauce (that is 3/4 cup for all the ribs) return to oven and roast 10 minutes longer.
- After the 10 minutes remove from oven and brush with another 3/4 cup sauce; return to oven for another 10 minutes.
- Remove from oven; cover with foil and let rest for 15 minutes.
- Cut the ribs between the bones into 3-4 rib sections, and serve with remaining sauce.
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