Total Time: 1 hr 10 mins
Preparation Time: 40 mins
Cook Time: 30 mins
Ingredients
Servings: 4
400 g ground chicken
1/2 cup almonds (blanched & peeled)
1 teaspoon red chili powder
1/2 teaspoon roasted cumin powder
1/4 teaspoon garam masala powder
salt
4 cups chicken stock
2 green cardamoms
1 tablespoon oil
1/2 cup boiled onion paste
2 tablespoons ginger-garlic paste
5 g green chilies (chopped)
2 tablespoons tomato puree
1 tablespoon fresh cream
Recipe
1 grind almonds to a paste, keeping a few aside for garnishing.
2 combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt. mix thoroughly. using a tablespoon, divide into equal portions. roll each portion into a ball.
3 add chicken balls to boiling stock, lower heat and continue to cook until chicken balls are cooked and stock has almost evaporated. keep aside.
4 transfer roasted gram flour to a bowl and add crushed almonds and mix.
5 heat oil, add boiled onion paste and cook till oil begins to separate. add ginger-garlic paste, green chillies and cook for a minute. add tomato puree and bring to a boil.
6 lower the heat. add fresh cream, stirring continuously.
7 add koftas and bring to a boil. adjust salt.
8 serve hot garnished with whole blanched almonds.
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 lb pasta rigatoni pasta or 1 lb penne
3 tablespoons butter
splash wine, if desired
3 cups yellow onions, sliced very thin
4 chicken breast halves (approx 4 ounces each)
salt and pepper
1 -2 tablespoon olive oil
4 -6 ounces crumbled blue cheese
1 tablespoon fresh rosemary, finely chopped
4 pieces bacon, cooked and chopped
1 cup shredded parmesan cheese
garlic salt
pepper
Recipe
1 begin by cooking the pasta per package instructions.
2 in a large sauce pan over medium heat add 3 tablespoons butter and, if desired, a splash of wine.
3 add to the sizziling butter the sliced onions, stirring every 5 minutes for a total of 25 minutes, or until they turn a caramel color.
4 season breasts with salt and pepper. broil chicken breasts halves about 12 minutes, flipping halfway through until cooked; careful not to overcook. breasts may, also, be grilled or pan fried.
5 when the pasta is cooked, drain and place in a large bowl while hot. stir in the olive oil. over the pasta, evenly sprinkling the blue cheese letting the cheese melt.
6 slice the chicken into strips. place over pasta and cheese. sprinkle over 1 tablespoon fresh chopped rosemary and the cooked, chopped bacon.
7 add the caramelized onions to the pasta and chicken, gently toss and season with a few shakes of garlic salt and pepper. top each serving with parmesan.
2 cups boneless skinless chicken breasts, cut into 1 pieces
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh cilantro, chopped
15 ounces black beans, rinsed and drained
2 cups brown rice, cooked
2 (10 ounce) cans red enchilada sauce, medium heat
8 ounces low-fat cream cheese, softened
4 ounces low-fat sour cream
4 1/2 ounces diced green chili peppers, drained
16 (6 inch) corn tortillas
2 cups shredded low-fat monterey jack cheese
Recipe
1 heat a large skillet over medium-high heat. sauté onion and chicken for 5 minutes. add the garlic, cumin, coriander, salt and pepper. continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. transfer to a large bowl. add the cilantro, then gently fold in the rice and black beans.
2 in a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. remove from heat when fully incorporated. add sauce to chicken mixture.
3 spray the bottom of a 10x13 baking dish. place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
4 spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
5 cover with aluminum foil (i spray the inside cover so the cheese doesn’t stick) and bake for 45 minutes in a preheated 375 degree f oven. remove the foil and bake an additional 15 minutes, or until nicely browned on top.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 4
2 (12 ounce) cans artichoke hearts, not marinated
2 1/2 cups mayonnaise (not miracle whip)
1 1/3 cups parmesan cheese
1 tablespoon garlic powder
1 teaspoon black pepper
Recipe
1 drain and rinse artichoke hearts. cut in to small pieces, discarding dark, hard pieces. set aside.
2 mix next 4 ingredients in separate bowl. add artichoke hearts and mix until well blended.
3 pour into round or small casserole dish and bake @ 350 for 35-40 minutes.
4 let cool for 5 minutes before serving.
5 **if you don't like using mayo, you can substitute softened cream cheese (about 2- 8 oz. packages) for the mayo, but you then have to add 3 tablespoons of margarine or butter.
1 mix all ingredients and refrigerate for some hours to blend flavors, or make it the day ahead. serve with chips or crackers. triscuits are good with this dip.
Total Time: 1 hr 40 mins
Preparation Time: 20 mins
Cook Time: 1 hr 20 mins
Ingredients
Servings: 4
2 lbs lamb
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 fresh green chilies, chopped
5 tablespoons plain yogurt
2 ounces butter
2 large onions, sliced
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon chili powder
8 fluid ounces water
1 teaspoon salt
1/4 pint fresh single cream
4 tablespoons ground almonds
1 teaspoon garam masala
1/2 teaspoon paprika
Recipe
1 cut the meat into thin strips about 1 1/2 inches long.
2 in a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
3 heat the butter in a pan and fry the onions till just brown. add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
4 add the meat and fry till it changes colour 3 minutes.
5 slowly add the yogurt mixture stirring all the time. cook for 5 minutes when the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
6 add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1 (18 ounce) artichoke hearts, drained
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons dijon mustard
1 tablespoon worcestershire sauce, wine variety
1 garlic clove, minced
1/4 cup fine breadcrumbs, dried
1 tablespoon fresh parsley, chopped
Recipe
1 place artichoke hearts in a 1 quart casserole dish.
2 combine mayonnaise, garlic, sour cream, mustard and worcestershire sauce in a small bowl and stir well.
3 spread mayonnaise mixture over the artichokes evenly.
4 sprinkle breadcrumbs on top.
5 bake at 350 degrees f. for 25 minutes or until thoroughly heated.
6 remove from oven and sprinkle with parsley.
7 *can be cooked in a microwave with only the mayonnaise mixture on the artichokes first, for 5 minutes on high. then sprinkle with breadcrumbs and cook on high for 4-5 minutes or until heated. sprinkle with parsley and serve warm.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 3
4 boneless skinless chicken breasts
4 garlic cloves, minced
1/8 cup olive oil (see note below)
2 cups cherry tomatoes
3 tablespoons oregano
2 cups rice
2 -4 cups artichoke hearts (the marinated ones found in jars are the ones we use! adding some of the juice helps to add flavour )
1 (125 ml) jar capers
4 tablespoons balsamic vinegar
2 teaspoons margarine, 1/2 teaspoon margerine per chicken
salt and pepper
Recipe
1 *the jars of artichokes we buy are quite oily so i omit all the oil and just add some of the liquid from the artichokes.
2 **1 tablespoon of balsamic vinegar per chicken. if you are making this vegetarian, just estimate how many chickens you would have put in the dish. i love the stuff so i heap it inches same goes if you omit a piece of chicken.
3 preheat the oven to 425°f.
4 in a flat pan (i use a roasting pan) pour in olive oil to coat.
5 layer the following: chicken, cherry/grape tomatoes, artichokes, and capers.
6 add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer).
7 sprinkle salt, pepper and oregano over entire dish.
8 gently mix the ingredients until everything is combined (leaving the chickens in place).
9 put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through).
10 in remaining 20 minutes begin to cook rice.
11 serve over rice (or pasta, i find it great too!) and enjoy.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
1 pizza crust, see easy peezy pizza dough (bread machine pizza dough) (i used ratio of 2 cups flour/1 cup whole wheat flour. also add 1/2 teaspoon fennel.)
1 medium onion, sliced into crescents
2 cups sliced mushrooms, any variety
1/2 tablespoon elephant garlic, minced (roasted is even better)
3/4-1 cup imported cheese, grated (i always use a combination of whatever cheese i have on hand ( romano, myzithra, feta, parmesan, etc)
2 firm tomatoes, sliced lengthwise
3/4 cup sliced black olives
1/4 cup pine nuts
1 tablespoon fresh oregano or 1/2 teaspoon dried greek oregano
freshly grated black pepper
2 cups fresh basil leaves
2 -3 tablespoons olive oil
3 tablespoons pine nuts, coarsely chopped (can sub hazelnuts, walnuts or almonds)
Recipe
1 prepare the pizza dough as indicated in recipe (link) above, up until the point before baking the dough.
2 preheat oven to 425 degrees.
3 first, saute the onion, mushrooms and garlic for about 2 minutes or just until softened. add the spinach and "cook down" for about 2 minutes, but no longer, stirring often. you don't want the spinach slimery or soggy. set aside to cool slightly.
4 make the pesto sauce by whirling the ingredients in a blender about 30 seconds. set aside.
5 note: for the pizza dough i place the dough in a 18 x 13 x 1 inch aluminum cookie sheet. prick the dough in random places all over with fork tines. (this allows the olive-y oil-y goodness to seep into the dough.).
6 begin by spreading the pesto sauce onto the dough, making sure the edges of the dough are covered witht the pesto to avoid drying out. spread on the sauteed mushroom/spinach mixture and finally add 2/3 of the grated cheese.
7 arrange the tomatoes on top, then the olives, pine nuts, oregano, black pepper, and remaining cheese. drizzle with a tablespoon of olive oil.
8 bake in preheated over at 425 degrees for about 18 minutes, turning 1/2 turn after 9 minutes for even cooking. remove from oven and let sit for 5 minutes.
9 cut up into squares and serve.
10 cooking time does not include preparing the pizza dough.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 20
1 (14 ounce) can artichoke hearts, drained and chopped
2 green onions, sliced
2 garlic cloves, chopped
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella cheese, shredded
1/4 cup parmigiano-reggiano cheese, grated (parmesan)
1 loaf italian bread, sliced in half lengthwise
Recipe
1 mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2 hollow 1/2 an inch out of the center of both halves of the bread.
3 spread the mixture into the hole in the bread slices and top with the reserved cheese.
4 bake in a preheated 350f oven covered in foil for 20 minutes.
5 remove the foil and continue to bake until the cheese is melted and golden brown.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
1 tablespoon garlic, minced
1 shallot, coarsely chopped
1 tablespoon olive oil
4 ounces baby bella mushrooms, sliced
12 ounces marinated artichoke hearts
3 ounces baby spinach leaves
1 teaspoon black pepper
1 teaspoon italian seasoning
Recipe
1 saute garlic, shallot and mushrooms in oil until mushrooms are browned. add artichoke hearts, pepper and seasoning; saute for 3-5 minutes. add spinach; saute and stir until wilted. serve hot.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
4 (6 ounce) boneless skinless salmon fillets
8 slices bacon
salt and pepper
1/3 cup hoisin sauce
1/3 cup maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon ketchup
1 tablespoon garlic, minced
1 tablespoon ginger, minced
Recipe
1 preheat oven to 425°f spray a broiler pan with cooking spray.
2 wash salmon under cold water and pat dry with paper towel. wrap each filet with 2 strips of bacon and secure with toothpicks. sprinkle with salt and pepper.
3 combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small saucepan. turn heat to medium to warm, stirring occasionally.
4 place salmon on broiler pan and cover with half the prepared sauce (it doesn't have to be warm yet). place in preheated oven and set timer for 10 minutes.
5 place salmon on rice or noodles (or rice noodles!) and pour remaining sauce over top.
Total Time: 12 mins
Preparation Time: 2 mins
Cook Time: 10 mins
Ingredients
Servings: 4
600 g chicken breasts
1 minced garlic clove
1 1/2 tablespoons red curry paste
2 cups coconut milk
1 tablespoon brown sugar
1 bunch coriander
salt and pepper
4 slices texas toast thick bread
Recipe
1 so its really easy to make this, seriously. saute the garlic lightly in a good shwack of oil but don't allow it to brown too heavily so watch the heat. throw in the chicken which should be cut into longer chunks or strips.
2 cook the chicken throuroughly, make sure its cooked properly cos this dish will be on your plate shortly.
3 add the curry paste and let it sizzle for a minute to allow the flavours to unlock, it responds really well to heat and you will be able to smell it doing just this.
4 stir through the coconut milk and add the sugar to taste, a good red curry needs sweetness to balance the heat.
5 also season with salt and a good grind of pepper.
6 while this is simmering throw the slices of bread under the grill and brown them up. once done, slice longways into soldiers.
7 use a nice deep bowl for this one, the soldiers are for mopping up the sauce (in this case the bread is your rice). arrange the toast longways into the bowl and garnish the centre with a good sprig of coriander.
8 voila' you have 12 minute curry with toast soldiers ready to be consumed greedily on the sofa, or with friends as a rich and hearty appetiser.
grated parmesan cheese (optional) or romano cheese (optional)
chopped fresh parsley (optional)
Recipe
1 warm the oil in a large nonreactive soup pot and saute' onions and garlic on medium heat for about 5 minutes, until lightly browned, stirring occasionally.
2 meanwhile, thinly slice the celery to make about 1 cup and cut the artichoke hearts into eighths. when the onions are golden brown, add the artichoke hearts and celery and cook for 5 min., stirring.
3 stir in the tomatoes and peas and gently simmer for about 5 more minutes. add the stock, lemon juice, basil, salt, and pepper, increase the heat to medium-high, and cook for about 10 minutes.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 4
2 cups chicken broth
1 pinch saffron (optional)
1 tablespoon olive oil
1 small onion, chopped
1 small green bell pepper, chopped
1 jalapeno pepper, minced
1 garlic clove, minced
1 (4 ounce) can mushrooms, drained and rinsed
1/4 cup dry wine
1/3 cup tomato sauce or 6 ounces canned tomato sauce
kosher salt & freshly ground black pepper
1 (15 ounce) can red kidney beans, drained and rinsed
1 bay leaf
1 cup brown rice
1/4 cup frozen peas and carrot
1 small tomato, chopped
1 roasted red pepper, cut into thin strips (from a jar or roast your own)
20 green olives (stuffed with pimientos)
1 teaspoon capers
fresh parsley, chopped for garnish
Recipe
1 in a saucepan, heat chicken broth and saffron to a boil; reduce heat to low to.
2 keep warm (this step optimizes the release of the lovely color of the saffron).
3 in a large saucepan or dutch oven, heat the olive oil over medium heat; add the onions, green pepper, jalapeno pepper, and garlic and cook until the onion begins to soften (okay if they brown a little on the edges), stirring.
4 occasionally, about 5 minutes.
5 add mushrooms and stir.
6 add wine and cook until almost evaporated, 1 to 2 minutes.
7 stir in chicken broth, with saffron, tomato sauce then season with salt and.
8 pepper (bearing in mind that olives and capers will be added later); cover,.
9 reduce heat, and let cook until rice is tender, about 20 minutes (there should.
10 still be a little liquid, if not you can add a little water or broth).
11 stir in peas and carrots and chopped tomato; cook 5 minutes, covered.
12 garnish with red pepper strips, olives, capers, and fresh parsley.
Total Time: 9 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 9 hrs
Ingredients
Servings: 20
5 -7 lbs lamb roast (shoulder, butt)
3 (14 ounce) cans beef broth
4 cups water (i added less water but more broth)
1 tablespoon black peppercorns
1 tablespoon oregano
2 teaspoons cumin
1 teaspoon sea salt
2 -4 garlic cloves, minced
2 (4 ounce) cans diced green chilies (optional)
1 large sweet onion, diced (optional)
Recipe
1 place lamb roast in a large crockpot.
2 pour beef broth over roast to cover. if not covered, add enough water to just cover.
3 add peppercorns, oregano, cumin, garlic and salt to crockpot and optional ingredients if you choose (if you wish to kick it up a notch, add new mexico chili powder to taste.).
4 cook on low for 8 hours or until meat is falling off the bone.
5 remove meat from crockpot and place in large ceramic (oven-proof) pan.
6 shred meat with two forks into large chunks, removing bones and excess fat.
7 spoon liquid over meat and cook in casserole dish for another hour at about 400 degrees f, stirring about half way through.
8 if meat gets dry, add liquid to keep some liquid in pan at all times.
9 if you like, you can broil for last 10 minutes so meat gets crispy on top.
10 serve with rice and beans, if desired, as well as with fresh cilantro, avocado, tortillas, shredded lettuce or cabbage and fresh salsa.
150 g turnips or 150 g swede, peeled, quartered and chopped
350 g potatoes, peeled, halved and chopped
1/2 savoy cabbage or 250 g curly kale
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley
Recipe
1 1. soak the haricot beans in cold water overnight.
2 2. the next day, put the bacon hock into a deep pan with 2 litres of water. bring to the boil over a medium heat, then cover and leave to simmer gently for 45 minutes to 1 hour, turning it over now and then as the liquid starts to reduce, until the meat is tender and falling away from the bone. leave the hock in the cooking liquor until cool enough to handle.
3 3. meanwhile, drain the beans and put into a second pan with 1 litre of cold water. bring to the boil, skimming off any scum as it rises to the surface, then lower the heat, cover and leave to simmer for 45 minutes to 1 hour, until tender. drain and set aside.
4 4. heat the oil in a large pan over a medium heat. add the onion and cook for 10 minutes. add the carrot and cook for 5 minutes until it’s soft. strain 1.75 litres of the bacon’s cooking liquor into the pan, add the turnip or swede and potatoes and simmer for 10 minutes.
5 5. meanwhile, discard the skin from the hock and tear the meat into small, bite-sized pieces.
6 6. quarter the cabbage, remove the core and thinly slice (or slice the curly kale). add the bacon pieces, cabbage and beans to the soup and simmer for 5-7 minutes until tender.
7 7. take the pan off the heat and stir in the garlic, parsley and plenty of black pepper. ladle into large warmed soup plates and serve with lots of fresh crusty bread.
1 note: it was easier to "render" the tomatoes when they were frozen. as they melt the water melts before the flesh so you are able to pour off the water.
2 thaw tomatoes in microwave at 5 minute intervals on high pouring off water as it melts until there is barely any water remaining. (bullet users: use vent lid to mic. and strain!).
3 chop garlic, celery, onion, mushrooms, and red pepper finely.
4 just cover with water and microwave on high till veggies are tender 5-8 minutes.
5 drain.
6 combine melted, strained tomatoes, cooked veggies, spices, sugar(to control tartness), and salt and pepper to taste.
7 blend to desired consistency and heat in microwave on high for 5 minutes. careful it will be hot! use oven mitts.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
Servings: 6
1/4 cup olives or 1/4 cup corn oil
4 -5 garlic cloves, minced
1 small onion, finely chopped
1/3 cup finely chopped celery
2 tablespoons wild rice
2/3 cup coarsely chopped green bell pepper
2/3 cup coarsely chopped red bell pepper
2/3 cup cut fresh string beans or 2/3 cup frozen string, be
2/3 cup fresh corn or 2/3 cup frozen corn
3/4 cup tomato sauce
1 1/2 cups long-grain rice, well rinsed and drained
2 2/3 cups water
4 -5 sprigs fresh thyme, with leaves stripped from stems (or 1 tsp. dried)
2 teaspoons salt
1/2 teaspoon black pepper
Recipe
1 pour oil into large wide-bottomed stockpot or dutch oven and set over medium-high heat. add garlic, onion, celery, and wild rice, and sauté 2 to 3 minutes.
2 lower heat to medium and add green bell pepper, red bell pepper, string beans and corn. sauté and stir 1 minute.
3 next, stir in tomato sauce, rice, and water, followed by fresh thyme leaves or dried thyme, salt, and black pepper. semicover and cook over low-medium heat 20 to 25 minutes, then use large spoon to stir and push rice grains away from sides of pot.
4 cover and continue to cook over low heat another 10 to 15 minutes, until all liquid has been absorbed and rice grains are fluffy.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
60 g butter, chopped
60 ml olive oil
2 large brown onions, finely chopped
3 garlic cloves, crushed
250 g rindless bacon, chopped
3/4 cup currants
5 cups fresh breadcrumbs, made from day-old bread
3/4 cup macadamia nuts, roasted, chopped
salt and pepper, to taste
Recipe
1 preheat oven to 200c (390f).
2 using a large frying pan, heat butter and oil over medium heat. add onions, garlic and bacon. cook, stirring occasionally, for 10 minutes or until onions are soft. add currants and cook another 3 minutes.
3 combine breadcrumbs and nuts in a large bowl and add bacon mixture. season with salt and pepper. mix until combined (use your hands rather than a spoon or other utensil).
4 press mixture into lightly greased 1/3-cup muffin holes. bake for 20-25 minutes - sutffin should be firm to touch in the centre and golden around the edges.
5 serve warm or at room temperature with turkey or lamb.
Total Time: 1 hr 15 mins
Preparation Time: 20 mins
Cook Time: 55 mins
Ingredients
1/2 green cabbage, shredded and chopped (about 4-5 cups)
1 large carrot, peeled and chopped
2 medium onions, chopped
3 ounces about three strips smoked bacon, diced
1 (540 ml) can beans
4 cups chicken broth
6 cups water
1 teaspoon salt (to taste, depending on how salty your bacon and broth are)
1 teaspoon fresh ground pepper
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 tablespoon worcestershire sauce
1 teaspoon sugar (optional)
1 bay leaf
2 minced garlic cloves (optional)
Recipe
1 in a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. if it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. add your carrots, onion, and garlic. cook for about 10 min, until vegetables are soft.
2 add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). cover pot with lid. bring to a boil. add the beans and the cabbage, and let come to a gentle boil again. at this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute stir every once in a while so nothing sticks to the bottom.
3 taste and adjust seasoning. if you'd like, add the tsp of salt here, if it needs it. if you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (i liked the small bit of sugar.).
4 simmer for another 10 to 15 minutes, adjusting seasonings as needed. discard your bay leaf and serve. garnish with a tbsp of freshly grated parmesan (it adds a really nice nutty depth to the soup.).
5 stored in an airtight container, soup will keep well in the fridge for about 3-4 days.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 4
4 chicken pieces (increase for more people)
1/2 cup vinegar
3 garlic cloves, crushed
1 medium onion, chopped
1 green capsicum, chopped
1 teaspoon salt
pepper
1 teaspoon oregano
2 tablespoons oil
2 large tomatoes, skinned and chopped
3 slices bacon, de-rined and chopped
1 teaspoon turmeric or 1 pinch saffron
1 1/4 cups long grain rice
1 1/2 cups water
1 cup wine
chopped parsley or coriander
Recipe
1 place chicken pieces in shallow dish. prepare marinade by mixing vinegar, garlic, onion, capsicum, salt, pepper and oregano. pour over chicken and leave for four hours turning several times.
2 in large frypan, heat oil. remove chicken from marinade and add to pan, browning all over.
3 add bacon and saute till cooked.
4 add marinade and tomatoes, simmer 15 minutes.
5 add rice, water, wine and turmeric or saffron. stir gently to mix together.
6 continue cooking till liquid absorbed (about 20 mins).
1 crush the ritz crackers into crumbs (i use a ninja for this step).
2 add all of the seasonings to the crushed ritz crackers in a shallow bowl and mix well.
3 remove about half of the crushed cracker/seasoning mixture and reserve for another use.
4 place each strip of chicken in the crushed cracker/seasoning mixture and coat well using a spoon.
5 place the coated chicken strips on a cookie sheet coated with foil sprayed with pam.
6 once all of the chicken strips are coated and placed on the cookie sheet, cut the stick of butter into small pieces and tuck butter between the chicken strips and around the outside edge of the pan.
7 bake the chicken at 350 for 20 minutes; flip it and bake for 20 minutes longer,.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
3 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke heart, thawed
2 tablespoons fresh parsley leaves, chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup marsala wine
2 tablespoons butter
1/3 cup plain breadcrumbs
1/3 cup parmesan cheese, grated
Recipe
1 preheat the oven to 450 degrees f.
2 warm the olive oil in a heavy bottom skillet over medium-high heat. add the garlic and cook for 1 minute. add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. add the chicken broth and wine and simmer for 3 minutes. transfer the artichoke mixture to a 2-quart baking dish.
3 melt the butter in the same skillet used to cook the artichokes. in a small bowl mix the melted butter with the bread crumbs. stir in the parmesan and top the artichokes with the bread crumbs. bake until the top is golden, about 10 minutes.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 10
1 cup prepared mayonnaise
15 ounces artichoke hearts, smashed
3 garlic cloves, minced
1/2 cup asiago cheese
1/2 cup parmesan-romano cheese mix
1 french baguette, cut horizontally
Recipe
1 preheat oven to 400 degrees. place cut french bread on baking sheet and put in preheated oven for about 10 minutes to toast the bread. while the bread is toasting combine the remaining ingredients and mix well. when the bread is done remove from oven and carefully spread mixture on top of each piece evenly. return to oven and bake for 10-15 minutes or until bubbly.
1 mix all ingredients in a small cooking pot. heat on low / low-medium and stir until brown sugar and butter melt together and all ingredients are blended smooth. continue to keep warm.
2 take 12 fresh chicken wing pieces (or frozen) and drop into fryer that has been preheated to 350 degrees. cook for 9-12 minutes until crispy and golden brown. (note: may cook faster with fresh chicken).
3 take large tupperware container with lid and place chicken wings into container. pour some sauce into bowl, cover and shake. repeat until sauce is gone. serve with celery and either blue-cheese or ranch. guaranteed to make your friends sweat as well as beg for more. great if served with beer. (i like heineken) supply the ladies with extra beer. trust me, its way more effective -- .
Total Time: 57 mins
Preparation Time: 45 mins
Cook Time: 12 mins
Ingredients
2 1/2 cups whole wheat flour (100% whole wheat)
2 cups mozzarella cheese
1 teaspoon yeast (1 packet)
1 teaspoon sugar
1 cup water (very warm)
1 teaspoon salt
1 teaspoon garlic powder (optional)
4 -5 tablespoons olive oil
pizza toppings
Recipe
1 first and foremost, if you have a pizza stone, put it in your oven and preheat your oven to 475 degrees fahrenheit.
2 the homemade dough is the key - its pretty simple. all you need is to
3 1. put a yeast packet (1tsp) into a 1 cup measuring cup.
4 2. add 1 tsp of sugar and
5 3. 1/4 cup of very very warm water.
6 mix well and let this rise for 10 minutes or until the foam reaches the top of the cup.
7 while this is rising, put
8 1. 1-1/2 cups of flour into a mixer (like a kitchenaid) along with.
9 2. 1/2 tsp of salt and.
10 3. 1/2 tsp of garlic salt (optional) and then.
11 4. 3 tbsp of olive oil.
12 mix them in the blender until you see little tiny balls of dough, then wait for the yeast mixture to be done. when the yeast mixture reaches the top of the cup (from earlier) dump the entire contents into the mixer bowl and mix.
13 while this is mixing, fill the measuring cup up with 3/4 cup of very very warm water and dump into the mixing bowl.
14 let everything mix until the dough has a smooth textured look to it.
15 now, add flour until the dough pulls away in bulk from the edges of the bowl (this should be 3/4 - 1 cup of flour). remove dough from the beater blade and form into a ball on a floured surface. be sure that the dough is no longer sticky before you you form it.
16 if you own a pizza paddle (you can find them at kitchen stores for $10), then coat the paddle very thoroughly with corn meal. form the shape of your pizza or calzone shell on the counter prior to placing it on the paddle. if you do not own a pizza paddle, you can take the stone out of the oven and form the dough on the stone, but be careful it is very hot. the idea of the pizza paddle is to have enough corn meal on it that whether you are forming a pizza, you put all the goodies on it or in it, open the oven and swiftly slide it onto the stone.
17 cook the pizza for 12 minutes with all the toppings that you desire and viola- a delicious dinner for the family, and it is fun. from beginning to end, it takes me about 45-50 minutes. i do not let the dough rise after it is formed- it is not necessary.
18 if you do not own a pizza stone, buy one- they are worth every penny!
1 (6 ounce) jar marinated artichoke hearts, drained and finely chopped
2 tablespoons snipped fresh basil, divided
2 tablespoons grated fresh parmesan cheese
roasted red pepper sauce (optional)
Recipe
1 preheat oven to 350˚f. place cream cheese, garlic and black pepper in small batter bowl; whisk until smooth. whisk in eggs one at a time. stir in artichokes and 1 tablespoon of the basil.
2 heat (8-inch) sauté pan over medium heat until hot. lightly spray with vegetable oil. add egg mixture; cook 2 minutes, stirring occasionally. place pan in oven; bake 12-14 minutes until egg mixture is set in center. remove from oven; sprinkle with cheese and remaining 1 tablespoon basil. using small nylon turner, cut frittata into wedges. serve with roasted red pepper sauce, if desired.
3 roasted red pepper sauce: heat 1 tablespoon olive oil in (1.5-qt) saucepan over medium heat until hot. add 2 tablespoons chopped onion; cook and stir until softened, about 3 minutes. add 1 large roasted red bell pepper, chopped, 1 1/2 tablespoons tomato paste, 1 1/2 teaspoons balsamic vinegar and 2 tablespoons water. transfer mixture to blender container or food processor. cover; blend until smooth. return sauce to saucepan; heat over low heat until hot.
