Friday, October 23, 2009
Beef Stew with Cheese and Herb Dumplings
For some reason, it is more common to add dumplings to a chicken soup, but there is no reason not to dress up a beef stew with these tasty treats, and it’s a very efficient way to create an entire meal in one kettle.
Stew
1 pound beef steak with plenty of marbling
¼ cup olive oil
Carrots – peeled and cut into large chunks
Potatoes (Yukons are very good.) – wash, and cut into chunks
Onion - diced
Biscuits
1 cup cheddar cheese - grated
1 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons soft butter or vegetable oil, pinch of ground rosemary, pinch of basil, pinch of parsley
½ cup milk
1. Cut the steak into small cubes – approximately 1”.
2. Dice a medium sized onion.
3. Sauté the onion and cubed steak in the olive oil over low heat for 20 minutes or until steak is browned and onions are translucent.
4. Put steak, oil, onion mixture into a large soup kettle and add about 1 ½ quarts broth.
5. Simmer on low for about one hour or until the meat is very tender
6. Add carrots and potatoes.
When vegetables are almost done cooking, mix the dumpling batter:
1 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, 1/2 cup milk, 2 tablespoons butter, and 1 cup cheddar cheese, and spices
When the meat is tender, bring the stew to a gentle boil, and drop the batter by spoonfuls on the top of the vegetables. Turn the heat to low, cover and let the dumplings steam for about 15 minutes.
Serve in large bowls. Be sure to allow the stew to cool in the bowls; dumplings really trap heat and the stew will be scalding hot.
In the middle of difficulty lies opportunity. Albert Einstein
Tuesday, October 20, 2009
Chicken Alfredo Pizza
Chicken Alfredo Pizza
This is a delicately flavored cheese and meat pizza with fresh ingredients that make it both satisfying and nutritious. There is enough preparation activity in this meal to occupy two people for a couple of hours. Cooking can be a social occasion as well as a task.
Pizza dough (See below)
Alfredo sauce:
¼ lb butter
2 cups milk
1/3 cup flour
¾ cup grated Romano or Parmesan cheese
Toppings:
1 pound cooked white meat chicken or turkey
chili powder
A – 1 sauce
10 - 12 sliced mushrooms
2 large ripe tomatoes
one half small yellow onion, sliced thin
½ pound grated mozzarella cheese
While the dough is rising, sauté the chicken, make the Alfredo sauce, and prepare the other toppings.
Spicy Chicken: 1 pound chopped white meat chicken or turkey
salt
pepper
3 tablespoons chili powder
2 tablespoons A – 1 or other favorite meat sauce
3 tablespoons olive oil
Put chicken, oil and spices in skillet and sauté for approximately 10 minutes. Set aside.
Alfredo sauce: 1. Melt butter in medium size sauce pan.
2. Pull from heat and add 1 cup flour. Stir well.
3. Pour in 2 cups whole milk while stirring.
4. Put back on low heat and stir until smooth.
5. Add grated Parmesan or Romano
Set aside.
Slice tomatoes, slice mushrooms, grate mozzarella, slice onion.
PUTTING IT ALL TOGETHER
1. When the dough has doubled in size, remove from bowl, knead gently, and shape into two balls of dough. Cover and let the dough rest for 10 – 15 minutes.
Press each ball of dough onto a pizza stone.
2. Ladle about ¾ cup of sauce on each crust.
Layer each of the toppings on both pizzas
Mozzarella
Spicy chicken
Tomatoes
Mushrooms
Onions
Bake for ½ hour at 375.
This recipe makes two medium pizzas.
DOUGH ingredients: 3 cups flour, 1 cup water, 1 ½ teaspoon yeast, 1 teaspoon salt, 2 tablespoons sugar, oil to coat the bowl
1. Warm the water to 45 C or 110 F – warm but not hot. Put in the yeast and sugar. Let the yeast work for 10 – 15 minutes.
2. Pour the yeast mixture in a glass bowl. Add 3 cups of flour and 1 teaspoon salt.
3. Mix the flour and liquid; then turn the dough out onto a floured cloth and knead until smooth. Add flour if necessary.
4. Generously oil a second glass bowl; place the dough in top side down. Turn so oiled side is up, cover with a clean cloth and set in a warm place* to rise for 1 – 1 ½ hours.
*(Turn the oven on “warm” for 2 or 3 minutes. Turn the oven off and open door for about 1 minute to let some of the heat escape, place the covered bread dough inside, and close the door.)
This is a delicately flavored cheese and meat pizza with fresh ingredients that make it both satisfying and nutritious. There is enough preparation activity in this meal to occupy two people for a couple of hours. Cooking can be a social occasion as well as a task.
Pizza dough (See below)
Alfredo sauce:
¼ lb butter
2 cups milk
1/3 cup flour
¾ cup grated Romano or Parmesan cheese
Toppings:
1 pound cooked white meat chicken or turkey
chili powder
A – 1 sauce
10 - 12 sliced mushrooms
2 large ripe tomatoes
one half small yellow onion, sliced thin
½ pound grated mozzarella cheese
While the dough is rising, sauté the chicken, make the Alfredo sauce, and prepare the other toppings.
Spicy Chicken: 1 pound chopped white meat chicken or turkey
salt
pepper
3 tablespoons chili powder
2 tablespoons A – 1 or other favorite meat sauce
3 tablespoons olive oil
Put chicken, oil and spices in skillet and sauté for approximately 10 minutes. Set aside.
Alfredo sauce: 1. Melt butter in medium size sauce pan.
2. Pull from heat and add 1 cup flour. Stir well.
3. Pour in 2 cups whole milk while stirring.
4. Put back on low heat and stir until smooth.
5. Add grated Parmesan or Romano
Set aside.
Slice tomatoes, slice mushrooms, grate mozzarella, slice onion.
PUTTING IT ALL TOGETHER
1. When the dough has doubled in size, remove from bowl, knead gently, and shape into two balls of dough. Cover and let the dough rest for 10 – 15 minutes.
Press each ball of dough onto a pizza stone.
2. Ladle about ¾ cup of sauce on each crust.
Layer each of the toppings on both pizzas
Mozzarella
Spicy chicken
Tomatoes
Mushrooms
Onions
Bake for ½ hour at 375.
This recipe makes two medium pizzas.
DOUGH ingredients: 3 cups flour, 1 cup water, 1 ½ teaspoon yeast, 1 teaspoon salt, 2 tablespoons sugar, oil to coat the bowl
1. Warm the water to 45 C or 110 F – warm but not hot. Put in the yeast and sugar. Let the yeast work for 10 – 15 minutes.
2. Pour the yeast mixture in a glass bowl. Add 3 cups of flour and 1 teaspoon salt.
3. Mix the flour and liquid; then turn the dough out onto a floured cloth and knead until smooth. Add flour if necessary.
4. Generously oil a second glass bowl; place the dough in top side down. Turn so oiled side is up, cover with a clean cloth and set in a warm place* to rise for 1 – 1 ½ hours.
*(Turn the oven on “warm” for 2 or 3 minutes. Turn the oven off and open door for about 1 minute to let some of the heat escape, place the covered bread dough inside, and close the door.)
There is no way to peace; peace is the way. -- A.J. Muste (1885-1967)
Monday, October 19, 2009
Laurel's Pesto Pizza
Laurel’s Pesto Pizza
This is definitely a “slow food,” but is worth every second of the wait and the work.
Dough: 3 cups flour, 1 cup water, 1 ½ teaspoon yeast, 1 teaspoon salt, 2 tablespoons sugar
1. Warm the water to 45 C or 110 F. Put in the yeast and sugar. Let the yeast work for 10 – 15 minutes.
2. Pour the yeast mixture in a glass bowl. Add 3 cups of flour and 1 teaspoon salt.
3. Mix the flour and liquid; then turn the dough out onto a floured cloth and knead until smooth. Add flour if necessary.
4. Generously oil a second glass bowl; place the dough in top side down. Turn so oiled side is up, cover with a clean cloth and set in a warm place* to rise for 1 – 1 ½ hours.
Make the pesto and prepare the toppings while the dough is rising.
Pesto sauce: 2 cups chopped basil leaves, ¾ cup raw pine nuts, 2 cloves crushed garlic, ¾ cup olive oil
Wash, and chop basil leaves to make 2 cups of leaves. Place in blender with other pesto ingredients and pulverize.
Toppings: 8 oz chopped cooked turkey, 6 slices crispy bacon - crumbled, 12 cherry tomatoes, 12 – 15 mushrooms, 1 onion
Chop tomatoes into quarters, slice mushrooms, slice onion
When dough has doubled in size, punch it down, split it into two pieces and press it onto two pizza stones. Spread each one with pesto sauce, sprinkle with grated cheese, mushroom, tomato and onion. If you want a vegetarian pizza, leave the turkey and bacon off one of them.
Bake for 20 minutes at 375.
* Turn the oven on “warm” for 2 or 3 minutes. Turn the oven off and open door for about 1 minute to let some of the heat escape, place the covered bread dough inside, and close the door.
Time is what we want most, but what we use worst. William Penn
This is definitely a “slow food,” but is worth every second of the wait and the work.
Dough: 3 cups flour, 1 cup water, 1 ½ teaspoon yeast, 1 teaspoon salt, 2 tablespoons sugar
1. Warm the water to 45 C or 110 F. Put in the yeast and sugar. Let the yeast work for 10 – 15 minutes.
2. Pour the yeast mixture in a glass bowl. Add 3 cups of flour and 1 teaspoon salt.
3. Mix the flour and liquid; then turn the dough out onto a floured cloth and knead until smooth. Add flour if necessary.
4. Generously oil a second glass bowl; place the dough in top side down. Turn so oiled side is up, cover with a clean cloth and set in a warm place* to rise for 1 – 1 ½ hours.
Make the pesto and prepare the toppings while the dough is rising.
Pesto sauce: 2 cups chopped basil leaves, ¾ cup raw pine nuts, 2 cloves crushed garlic, ¾ cup olive oil
Wash, and chop basil leaves to make 2 cups of leaves. Place in blender with other pesto ingredients and pulverize.
Toppings: 8 oz chopped cooked turkey, 6 slices crispy bacon - crumbled, 12 cherry tomatoes, 12 – 15 mushrooms, 1 onion
Chop tomatoes into quarters, slice mushrooms, slice onion
When dough has doubled in size, punch it down, split it into two pieces and press it onto two pizza stones. Spread each one with pesto sauce, sprinkle with grated cheese, mushroom, tomato and onion. If you want a vegetarian pizza, leave the turkey and bacon off one of them.
Bake for 20 minutes at 375.
* Turn the oven on “warm” for 2 or 3 minutes. Turn the oven off and open door for about 1 minute to let some of the heat escape, place the covered bread dough inside, and close the door.
Time is what we want most, but what we use worst. William Penn
Monday, August 10, 2009
Beverly's Pasta Salad
2 cups cooked penne or fusilli noodles (quinoa or brown rice noodles if you want to avoid wheat)
1 yellow bell pepper
1 red bell pepper
1 tablespoon minced onion
3 tablespoons avocado oil
1 generous cup chopped, cooked and seasoned turkey
3/4 cups cooked peas or sautéed asparagus
1 cup diced jicama or celery
1/3 cup finely chopped sun dried tomatoes
Dressing:
½ cup plain yogurt or mayonnaise
1/4 cup dijon mustard
1/4 cup avocado oil
2 tablespoons rice vinegar
2 tablespoons dill weed
1 teaspoon caraway powder
Salt and pepper to taste
1. Wash and chop the bell peppers. Put the minced onion into the olive oil and sauté for 5 – 7 minutes on a medium low heat. Add the peppers and sauté just enough to bring out the flavor. They should not get soft.
2. Begin cooking the pasta and the peas while the onions and peppers are sautéing.
3. Drain the water from the pasta and the peas when they are cooked. Let all of the cooked items cool to room temperature or just slightly warm. If you are in a hurry, spread them on a baking sheet and pop them in the freezer for a few minutes.
4. Mix all of the ingredients together and stir. Add more mayonnaise or dressing if needed.
5. Chill for about two hours before serving.
Note: Like many dishes, pasta salad can be made with a wide variety of ingredients. The formula for a tasty salad with the right texture is to have 1) a few cooked vegetables to add rich flavor, 2) a few crunchy things such as celery carrots or jicama, 3) not too much pasta, 4) some good home made dressing which can include pesto, mustard, plenty of herbs and some high quality oils, and 5) some cooked, chopped meat (for non-vegetarians)
When at first you don’t succeed, redefine what you did as success. Stephen Colbert
1 yellow bell pepper
1 red bell pepper
1 tablespoon minced onion
3 tablespoons avocado oil
1 generous cup chopped, cooked and seasoned turkey
3/4 cups cooked peas or sautéed asparagus
1 cup diced jicama or celery
1/3 cup finely chopped sun dried tomatoes
Dressing:
½ cup plain yogurt or mayonnaise
1/4 cup dijon mustard
1/4 cup avocado oil
2 tablespoons rice vinegar
2 tablespoons dill weed
1 teaspoon caraway powder
Salt and pepper to taste
1. Wash and chop the bell peppers. Put the minced onion into the olive oil and sauté for 5 – 7 minutes on a medium low heat. Add the peppers and sauté just enough to bring out the flavor. They should not get soft.
2. Begin cooking the pasta and the peas while the onions and peppers are sautéing.
3. Drain the water from the pasta and the peas when they are cooked. Let all of the cooked items cool to room temperature or just slightly warm. If you are in a hurry, spread them on a baking sheet and pop them in the freezer for a few minutes.
4. Mix all of the ingredients together and stir. Add more mayonnaise or dressing if needed.
5. Chill for about two hours before serving.
Note: Like many dishes, pasta salad can be made with a wide variety of ingredients. The formula for a tasty salad with the right texture is to have 1) a few cooked vegetables to add rich flavor, 2) a few crunchy things such as celery carrots or jicama, 3) not too much pasta, 4) some good home made dressing which can include pesto, mustard, plenty of herbs and some high quality oils, and 5) some cooked, chopped meat (for non-vegetarians)
When at first you don’t succeed, redefine what you did as success. Stephen Colbert
Friday, July 31, 2009
Chicken Fettuccine Alfredo
My son, Reggie, and I made this when he was still a teenager. We have both changed the way we cook since then, so I am posting this again, complete with a fabulous photograph by Laurel.
Ingredients:
¾ to 1 pound cubed chicken
Chicken tenders or boneless thighs are both good shortcut items.
Sauce:
½ cup butter
1/3 cup flour - any kind
4 cloves pressed garlic
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 cup of chicken stock
1 cup milk
1/4 cup grated Romano cheese
3/4 cup Parmesan cheese
1 package ribbon noodles
1. Put the chicken into a baking dish covered with foil and bake at 325 degrees for 45 minutes. Season the chicken with any combination of curry powder, chili powder blend, salt, pepper, and add a little butter, olive oil, or bacon grease. The oil is more important if you are using all white meat since it has so little fat in it.
2. While the chicken is baking, make a white sauce, and cook the noodles.
a) Melt the butter and flour over a medium high heat until the butter is bubbling.
b) Slowly add stock and milk while continuing to stir.
d) Continue stirring and add garlic,salt, pepper, Worcestershire.
e) When the sauce is smooth and has the consistency of thick gravy, turn off the heat, add grated cheese. Cover and set aside.
3. Put 4 quarts water into a large spaghetti pot with 1 teaspoon salt and bring to a boil. Add ribbon noodles and cook, stirring occasionally, until tender.
4. When chicken is done, place the pieces on a cutting board and cut into pieces about ½ inch square. Put the pieces into the white sauce and stir.
5. When the noodles are done, drain them and pour into them into the chicken and sauce mixture.
Note: If your sauce has thickened a little too much, add some of the pasta water to get it back to the right consistency.
Art is the signature of civilizations. Beverly Sills
Ingredients:
¾ to 1 pound cubed chicken
Chicken tenders or boneless thighs are both good shortcut items.
Sauce:
½ cup butter
1/3 cup flour - any kind
4 cloves pressed garlic
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 cup of chicken stock
1 cup milk
1/4 cup grated Romano cheese
3/4 cup Parmesan cheese
1 package ribbon noodles
1. Put the chicken into a baking dish covered with foil and bake at 325 degrees for 45 minutes. Season the chicken with any combination of curry powder, chili powder blend, salt, pepper, and add a little butter, olive oil, or bacon grease. The oil is more important if you are using all white meat since it has so little fat in it.
2. While the chicken is baking, make a white sauce, and cook the noodles.
a) Melt the butter and flour over a medium high heat until the butter is bubbling.
b) Slowly add stock and milk while continuing to stir.
d) Continue stirring and add garlic,salt, pepper, Worcestershire.
e) When the sauce is smooth and has the consistency of thick gravy, turn off the heat, add grated cheese. Cover and set aside.
3. Put 4 quarts water into a large spaghetti pot with 1 teaspoon salt and bring to a boil. Add ribbon noodles and cook, stirring occasionally, until tender.
4. When chicken is done, place the pieces on a cutting board and cut into pieces about ½ inch square. Put the pieces into the white sauce and stir.
5. When the noodles are done, drain them and pour into them into the chicken and sauce mixture.
Note: If your sauce has thickened a little too much, add some of the pasta water to get it back to the right consistency.
Art is the signature of civilizations. Beverly Sills
Monday, July 20, 2009
Manicotti
Crepe Batter
4 eggs
2 cups milk
3/4 cup flour (wheat or oat) See the Make Your Own entry.
salt
Filling
2 cups ricotta cheese
3 eggs
basil
oregano
salt
pepper
sauteed onion and garlic
Sauce and Topping
Prepared marinara - make it yourself or buy in a jar
Parmesan cheese
Begin by making crepes to use for the wrappers.
Mix together, but do not over beat:
4 eggs
2 cups milk
3/4 cup flour
1/ 2 teaspoon salt
Ladle the thin batter into a large frying pan containing olive oil that has been heated for about 1 minute, and cook on a low heat. A good size is approximately 8 inches in diameter. Layer the crepes with paper toweling as you finish cooking them.
Preheat oven to 350.
Filling: Mix 16 ounces ricotta cheese, 3 eggs, a pinch of basil, a pinch of oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Add 2 tablespoons of sautéed onion and garlic.
Coat the bottom of a glass baking dish with about 1/3 cup marinara sauce. Put crepes into the dish and fill with about 3 - 4 tablespoons cheese filling. Wrap the crepe around the filling and place them seam side down in the baking dish. About one dozen filled crepes will fit into a 9 x 13 baking dish. Pour about 1 – 1 ½ cup marinara sauce over the crepes, sprinkle generously with Parmesan cheese, cover with foil and put in preheated oven for 30 minutes. Remove the foil, and bake for 10 more minutes.
Serve with garlic bread and salad.
In theory, there is no difference between theory and practice, but in practice, there is.
Jan L. A. van de Snepscheut
4 eggs
2 cups milk
3/4 cup flour (wheat or oat) See the Make Your Own entry.
salt
Filling
2 cups ricotta cheese
3 eggs
basil
oregano
salt
pepper
sauteed onion and garlic
Sauce and Topping
Prepared marinara - make it yourself or buy in a jar
Parmesan cheese
Begin by making crepes to use for the wrappers.
Mix together, but do not over beat:
4 eggs
2 cups milk
3/4 cup flour
1/ 2 teaspoon salt
Ladle the thin batter into a large frying pan containing olive oil that has been heated for about 1 minute, and cook on a low heat. A good size is approximately 8 inches in diameter. Layer the crepes with paper toweling as you finish cooking them.
Preheat oven to 350.
Filling: Mix 16 ounces ricotta cheese, 3 eggs, a pinch of basil, a pinch of oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Add 2 tablespoons of sautéed onion and garlic.
Coat the bottom of a glass baking dish with about 1/3 cup marinara sauce. Put crepes into the dish and fill with about 3 - 4 tablespoons cheese filling. Wrap the crepe around the filling and place them seam side down in the baking dish. About one dozen filled crepes will fit into a 9 x 13 baking dish. Pour about 1 – 1 ½ cup marinara sauce over the crepes, sprinkle generously with Parmesan cheese, cover with foil and put in preheated oven for 30 minutes. Remove the foil, and bake for 10 more minutes.
Serve with garlic bread and salad.
In theory, there is no difference between theory and practice, but in practice, there is.
Jan L. A. van de Snepscheut
Breakfast Crepes
Crepes make a festive breakfast or brunch. Crepes are essentially a thin pancake that can be wrapped around sweetened ricotta cheese.
Breakfast Crepes
Mix together, but do not overbeat.
4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
Add a dash of cinnamon, ½ teaspoon of vanilla, and a tablespoon of sugar to the batter.
Ladle the thin batter into a large frying pan and cook on a medium low heat. Use coconut oil to cook the crepes. A good size is approximately 8 inches in diameter. Layer the crepes with paper toweling as you finish cooking them.
Preheat oven to 325.
Filling: Mix 16 ounces ricotta cheese, ½ cup sugar or honey, and ½ teaspoon salt.
Put crepes in a glass baking dish and fill with about 3 tablespoons cheese filling. Wrap the crepe around the filling and place them seam side down in the baking dish. Cover with foil and put in preheated oven for 30 minutes.
After the crepes and filling are heated through, top with fresh or cooked fruit and whipped cream.
Variations:
Filling can be 8 ounces of ricotta and 8 ounces of softened cream cheese.
Crepes can be filled with fruit and topped with whipped cream. If the fruit is warmed ahead of time, the crepes do not need to be heated in the oven. Simply fill with fruit, top with whipped cream and serve.
Life is not about waiting for the storm to pass... it's about dancing in the rain. Unknown
Breakfast Crepes
Mix together, but do not overbeat.
4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
Add a dash of cinnamon, ½ teaspoon of vanilla, and a tablespoon of sugar to the batter.
Ladle the thin batter into a large frying pan and cook on a medium low heat. Use coconut oil to cook the crepes. A good size is approximately 8 inches in diameter. Layer the crepes with paper toweling as you finish cooking them.
Preheat oven to 325.
Filling: Mix 16 ounces ricotta cheese, ½ cup sugar or honey, and ½ teaspoon salt.
Put crepes in a glass baking dish and fill with about 3 tablespoons cheese filling. Wrap the crepe around the filling and place them seam side down in the baking dish. Cover with foil and put in preheated oven for 30 minutes.
After the crepes and filling are heated through, top with fresh or cooked fruit and whipped cream.
Variations:
Filling can be 8 ounces of ricotta and 8 ounces of softened cream cheese.
Crepes can be filled with fruit and topped with whipped cream. If the fruit is warmed ahead of time, the crepes do not need to be heated in the oven. Simply fill with fruit, top with whipped cream and serve.
Life is not about waiting for the storm to pass... it's about dancing in the rain. Unknown
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