December 7th, 2007 by alice
Tags: Browned, Garlic, Haricots, Verts
INGREDIENTS
- 2quartswater
- 2 1/2teaspoonssalt, divided
- 1 1/2lbsFrench haricots vert
- 4teaspoonsbutter
- 1/3cup thinly slicedgarlic(about 1 head)
- 2tablespoons finely choppedshallots
- 1teaspoon choppedfresh rosemary
- 1/2teaspoonfresh ground black pepper
DIRECTIONS
- Bring water and 2 teaspoons salt to a boil in a large pan.
- Add in beans; cook 2-3 minutes or until crisp-tender; drain.
- Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
- Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.
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December 7th, 2007 by alice
Tags: Cherry, Couscous, Mushroom
INGREDIENTS
- 3tablespoonsextra virgin olive oil
- 3portabella mushroom caps, thinly sliced
- 5-6fresh sage leaves, chopped
- 2largegarlic cloves, minced
- red pepper flakes(a couple pinches)
- salt
- black pepper
- 1cupchicken stock
- 1/4cupdried cherries
- 1cupcouscous
DIRECTIONS
- Heat olive oil in a skillet with a tight-fitting lid over med-high heat.
- Add in sliced mushrooms and spread them out in the skillet.
- Cook without stirring for about 3 minutes; they’ll get nice and brown if you don’t touch them.
- Add in the sage, garlic, red pepper flakes, salt, and pepper; continue to cook, stirring occasionally, for about 5 minutes.
- Add in chicken stock and dried cherries; increase the heat.
- When the stock is boiling, add in the couscous, shake the skillet to settle it into the liquid.
- Turn the heat off, cover the skillet, and let it sit for 5 minutes.
- Fluff the couscous with a fork and serve.
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December 7th, 2007 by alice
Tags: Chorizo, Turkey
INGREDIENTS
- 2lbsground turkey
- 2tablespoons grounddried chilies(such as chipotles)
- 1tablespoonsalt
- 1tablespoon mincedgarlic, sauteed and cooled
- 4 1/2teaspoons spanishpaprika
- 1teaspoonground cinnamon
- 1teaspoonground thyme
- 1teaspoonground oregano
- 1teaspoonground cumin
- 1teaspoonfresh ground black pepper
- 1/2teaspoonground cloves
- 1/2teaspoonground ginger
- 1/2teaspoonground nutmeg
- 1/2teaspooncoriander powder
- 1/2teaspoonbay leaf powder
- 2tablespoonsred wine vinegar
DIRECTIONS
- Briefly saute the garlic in olive oil until tender but not brown.
- In the mixing bowl of an electric mixer, place pork and remaining ingredients except for the vinegar.
- Mix,on low, until evenly blended, about 1 minute.
- Mix for an additional minute, adding the vinegar gradually.
- Mix on medium for 15-20 seconds or until the mixture is sticky to the touch.
- To check seasonings:.
- Make a small patty with about 2 T. of the mixture.Saute over low heat until cooked through.Taste and adjust seasoning as needed.
- Shape into patties of desired size and cook immediately.
- May be made ahead and stored in fridge, tightly covered for up to 3 days.
- May be frozen for up to 2 months.
- Good with eggs and salsa for breakfast, on a breakfast pizza or crumbled into a quesadilla.
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December 7th, 2007 by alice
Tags: Hash, Potato, Savory, Sweet
INGREDIENTS
- 4slicesbacon, diced
- 1tablespoonolive oil
- 1/2mediumonion, diced
- 3mediumsweet potatoes, chopped
- 1largegranny smith apples, peeled and chopped
- 1/2cupchicken broth
- 1/4teaspoondried thyme
- 1/4teaspoonground allspice
- 1/2cup chopped toastedpecans
- 1tablespoon choppedfresh parsley
DIRECTIONS
- In a large nonstick skillet over med-high heat, saute bacon in hot oil for 3 minutes or until brown.
- Add in onion; stir/saute 2 minutes.
- Add in sweet potato; stir/saute 5 minutes; add in apple and the next 3 ingredients; cook, stirring frequently, 8-10 minutes or until the potatoes and apple are tender.
- Spoon mixture into a serving dish, sprinkle with pecans and parsley.
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December 7th, 2007 by alice
Tags: Bread, Knots
INGREDIENTS
- 1 (11 ounce)canrefrigerated breadstick dough
- 1tablespoonbutter, melted
- 1/2teaspoonsesame seeds
- 1/2teaspoonpoppy seeds
DIRECTIONS
- Separate dough strips, and tie each loosely into a knot; place 1 inch apart on greased baking sheet.
- Brush dough strips with butter and sprinkle with seeds.
- Bake at 350°F for 15 minutes or until golden brown.
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