Greek Rice Salad
Posted November 5, 2008 – 9:24 am in: Greek, SaladsIngredients:
Dressing
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- fresh ground black pepper, to taste
Salad
- 3 cups cooked rice
- 3 large tomatoes, diced
- 1 small red onion, finely sliced
- 1 14 ounce tin of navy beans, rinsed
- 4 ounces feta cheese, crumbled
- 2 tablespoons sliced black olives
- 1/4 cup chooped, flat-leaf parsley
- 2 heads red leaf or romaine lettuce
Directions:
- Whisk together the dressing ingredients and set aside.
- Combine tomatoes, red onion, navy beans, feta, olives and parsley
- Toss with dressing and rice and serve on a bed of lettuce
Lemon Chicken
Posted October 30, 2008 – 8:47 am in: Main Dish, PoultryIngredients:
- 2 skinless, boneless chicken breasts, cut in half
- 1 tablespoon olive oil
- 1/3 cup fresh squeezed lemon juice
- 1 tablespoons white wine vinegar
- 1 tablespoon, fresh rosemary, chopped
Directions:
- Pound chicken breasts until 1/2-inch thick
- Heat oil in large saute pan over medium-high heat. Saute the chicken until golden brown on both sides, 8-10 minutes per side.
- Remove chicken from pan, add lemon juice and vinegar. Simmer for 2 minutes.
- Return chicken to pan, add the rosemary and simmer for 3 more minutes.
Baked Squash Recipe
Posted October 14, 2008 – 11:19 am in: Uncategorized
Image via Wikipedia
Ingredients:
- 1 pounds yellow squash
- 4 tablespoons butter
- 1 cup bread crumbs, divided
- 2 egg whites
- 1 cup of chopped scallions
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon pepper
Directions:
- Preheat oven to 350 degrees.
- Wash the squash, peel and cut into chunks.
- Place squash in a saucepan, sprinkle with salt and pepper and cover with water. Bring to a boil and reduce heat to medium. Let it cook until the squash is tender and most of the liquid is reduced.
- Drain squash and mash. Lightly mix in butter, egg whites, onion, scallions and garlic, and 3/4 cup bread crumbs.
- Lightly butter the bottom of a baking dish. Spread your squash mixture evenly in the dish and top with remaining breadcrumbs.
- Bake for 35-45 minutes.
Turkey Stuffing Recipes
Posted October 13, 2008 – 4:25 pm in: Holiday Recipes, PoultryIngredients:
- 3/4 cup butter
- Turkey giblets
- 2 large onions
- 2 stalks celery
- 12-15 cups bread crumbs
- 3 teaspoons poultry seasoning
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons sage
Directions
- Mix the bread crumbs and seasoning together in a big bowl.
- Remove the giblets from the turkey, cut them into small
pieces and saute in a frying pan in the margarine with the onions and celery. - When cooked, pour over the bread crumbs.
- Make sure the turkey has been thoroughly washed inside and out and then pat dried with some paper towel.
- Then use a stuffing bag or some tinfoil to line the inside of the bird and then stuff.
- Cook the turkey.
Links to 10 turkey stuffing recipes
No Comments | Tags:Buffalo Lasagna
Posted September 19, 2008 – 1:46 pm in: Main Dish, PastaCourtesy of Medicine Man Bison
The perfect fall comfort dish. Freeze individual pieces for those days when you just don’t want to cook.
1 lb (450 g) ground buffalo
1 - 15 oz (400 ml) can tomato sauce
1 - 6 oz (125 ml) can tomato paste
1 tsp (5 ml) oregano
1 tsp (5 ml) salt (optional)
1 tsp (5 ml) pepper
1 clove garlic, minced
1 lb (450 g) lasagna noodles
16 oz (500 ml) non-fat cottage cheese, drained
1 egg
1/4 cup (60 ml) parmesan cheese
8 - 12 oz (200 - 300 ml) low fat shredded Mozzarella cheese
Brown ground buffalo over medium heat in a covered skillet. Drain off liquid and add tomato sauce, paste, and spices. Simmer covered for 20-30 minutes.
While sauce is cooking, prepare noodles according to package directions. Rinse in cold water. Combine cottage cheese, egg, and parmesan cheese in a blender until smooth. Spray a 9 X 12 baking pan with non-stick spray. Place a layer of noodles in the bottom of the pan. Spoon 1/4 of the meat mixture over the noodles. Spread 1/4 of the blended cottage cheese mixture over the sauce then sprinkle with 1/4 of the Mozzarella cheese. Repeat for 4 layers.
Cover with aluminum foil and bake at 350F (180C) for 20-30 minutes. Remove foil and broil for 5 minutes if you desire a browned top layer.
Serves 6 – 8.
No Comments | Tags:Hundred Dollar Frosting
Posted August 21, 2008 – 12:00 pm in: CakesIngredients:
- 1/4 cup butter
- 3 ounces Semi-sweet chocolate
- 1 large egg
- 2 cups confectioners’ sugar
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- 1 cup chopped walnuts
Directions:
- Combine butter and semi-sweet chocolate in a double boiler top.
- Place over hot water, stirring until melted. Remove and cool well.
- Add egg and stir vigorously.
- Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth.
- Stir in walnuts and frost cake with icing.
Black Magic Cake
Posted August 21, 2008 – 11:57 am in: Baking, CakesIngredients:
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable Oil
- 1 cup strong black coffee
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Directions:
- Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl.
- Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes.
- Pour batter into greased 13×9 inch baking pan and bake in pre-heated 350 degree oven for 40 minutes or until the cake tests done.
- Cool in pan on rack.
- Frost with Hundred Dollar Frosting.
Irish Stew
Posted July 29, 2008 – 12:19 pm in: StewIngredients:
- 1 Ib mutton or beef
- 2 Ib potatoes
- 1/2 Ib onions
- 1/2 Ib carrots
- 1 sprig parsley, chopped
- salt and pepper to taste
- 1 cup water or beef stock
Directions:
- Cut the meat into medium size chunks.
- Peel and slice the vegetables.
- Put the meat, vegetables and parsley into a pot in layers. Start and finish with the potatoes.
- Pour stock over the meat and vegetables. Cover and sew gently for about 2 hours until the meat is cooked and the liquid is thickened. If using lamb, allow 1 1/2 cooking time.
Fleisch Rouladen
Posted July 24, 2008 – 3:19 pm in: Beef, European, Main DishIngredients:
- 5 to 6 pieces rouladen meat
- Seasoned salt
- Pepper
- Prepared mustard
- 1 Onion, finely chopped
- Bacon, chopped
Directions:
- Spice rouladen meat with seasoned salt and pepper, then spread a little mustard on top.
- Put 1 to 2 teaspoons chopped onion and bacon on each rouladen.
- Roll the rouladen up and put a toothpick through to hold together.
- Brown meat in a little oil on both sides.
- Place in a roasting pan and add water so rouladen are almost covered.
- Cover and bake at 350°F for approximately 1 1/2 hours or until meat is tender. Thicken gravy.
- Serve with spaetzle and red cabbage.
Carne Asada
Posted June 26, 2008 – 11:10 am in: Beef, Tex-MexIngredients:
- 2 pounds flank or skirt steak
- Olive oil
- Kosher salt and freshly ground black pepper
Marinade:
- 4 garlic cloves, minced
- 1 jalapeño chile pepper, seeded and minced
- 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
- 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavour in the stems)
- Kosher salt and freshly ground black pepper
- 2 limes, juiced
- 2 tablespoons white vinegar
- 1/2 teaspoon sugar
- 1/2 cup olive oil
Directions:
- Lay the flank steak in a large non-reactive bowl or baking dish.
- Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated.
- Cover in plastic wrap and refrigerate for 1-4 hours.
- Pre-heat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grill with a little oil to prevent the meat from sticking.
- Remove the steak from the marinade.
- Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thinly sliced they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes.
- Thinly slice the steak across the grain on a diagonal.
- Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
- Serve with salsa or pico de gallo.