We've made a list and we're checking it twice! No, we're not thinking Christmas (yet), but rather all our favorite 'go-to' recipes, those that we can make without even looking at the recipe. Every member of our immediate and extended family has their...
Tuesday, March 31, 2015
Monday, March 30, 2015
Sunday, March 29, 2015
Fried Zucchini
This is one of my favorite recipes. I can make a whole meal out of deep fried zucchini. I like this dipping sauce but I like just ranch dressing too.
Ingredients
Peanut oil, for frying
3 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 1/2 cups panko bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten
1/4 cup water
Ranch dressing, for dipping
1 cup sour cream
2 tablespoons buttermilk
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper
Dash hot sauce
Kosher salt and freshly ground black pepper
Ingredients
Peanut oil, for frying
3 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 1/2 cups panko bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten
1/4 cup water
Ranch dressing, for dipping
1 cup sour cream
2 tablespoons buttermilk
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper
Dash hot sauce
Kosher salt and freshly ground black pepper
Directions
Spicy Dipping Sauce:
Preheat oil in a deep-fryer to 350 degrees F.
Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
For the sauce:
Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.
Judi Singleton is the owner operator of Bejewelu.com where you can dress the whole family for less
Thursday, March 26, 2015
Greek Potato Casserole, Crusty Bread and Greek Salad, Serve with a Nice Red Table Wine
My son-in-law is Greek and he taught me to make this dish which is a variation of Scalloped Potatoes
but this is truly a whole meal casserole. You can add spinach and it really good in it. I add a vegetable always and chicken. If you want please add a great salad. I love a variety of greek salads. Crusty bread and a nice red wine. Yum
but this is truly a whole meal casserole. You can add spinach and it really good in it. I add a vegetable always and chicken. If you want please add a great salad. I love a variety of greek salads. Crusty bread and a nice red wine. Yum
This Greek Potato Casserole recipe
Ingredients
For the chicken marinade
- ½ pound boneless skinless chicken thighs
- Zest of ½ a lemon
- Juice of ½ a lemon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Salt and pepper
For the casserole
- 2 pounds small red potatoes, cleaned and scrubbed; larger ones cut in quarters, smaller ones can remain whole or cut in half
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon Salt and pepper
- ¼ cup chopped pitted kalamata olives
- ½ dry pint grape tomatoes, halved
- ½ cup crumbled feta cheese
- ½ cup chopped baby spinach
Preparation
For the chicken marinade
1. Add the chicken to a large resealable plastic bag.
2. Whisk the remaining ingredients together in a small bowl and pour into the bag with the chicken.
3. Seal and set aside to marinate for at least an hour, up to overnight.
4. Heat a large skillet over medium-high heat and place the marinated chicken in the pan. Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.
For the casserole
1. Preheat oven to 375°F.
2. Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
3. Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine.
4. Transfer the mixture to a 9 x 9 or similar sized baking dish. Cover with foil and bake for 40 minutes.
5. Remove the foil, increase the temperature to 400°F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
6. Remove from oven, top with chopped spinach and serve.
Calories: 461 Fat: 21g Cholesterol: 70mg Sodium: 914mg Vitamin C: 65% Carbohydrates: 49g Fiber: 5g Protein: 20g Potassium: 1529mg
Crusty Country BreadINGREDIENTS
- 1 ounce of fresh yeast or 2 tablespoons of dry yeast
- 1/2 cup (4 fl.oz) of lukewarm water
- 1/2 cup (62g) of flour (whatever type used for bread)
- 2 1/5 pounds (1 kilo / 8 cups) of bread flour (whole wheat, barley, white, corn, or other)
- 1 tablespoon of salt
- 2 1/2 cups (20 fl.oz) of lukewarm water
- 2 tablespoons of milk
- 2 tablespoons of olive oil
- 2 tablespoons of honey
| 3 | tablespoons extra virgin olive oil |
| 1½ | tablespoons lemon juice |
| 1 | clove garlic—minced |
| ½ | teaspoon dried oregano |
| ¼ | teaspoon sea salt |
| ¼ | teaspoon freshly ground black pepper, and extra for garnish |
| 3 | tomatoes—cut into wedges |
| ¼ | red onion—sliced into rings |
| ½ | cucumber—sliced into thick half-moons |
| ½ | green pepper (capsicum)—julienned |
| 4 | oz (120g) feta cheese—cut into small cubes |
| 16 | kalamata olives |
Wednesday, March 25, 2015
Sunday, March 22, 2015
Shrimp filled Deviled Eggs,Orange-Beef Stew, Greek Salad and Crusty Bread
Shrimp Filled Deviled Eggs
Ingredients
1/3 cup medium-sized shrimp, peeled, deveined, and cooked
6 large eggs, hard-boiled and peeled
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Additional shrimp, optional
Chopped dill, optional
Ingredients
1/3 cup medium-sized shrimp, peeled, deveined, and cooked
6 large eggs, hard-boiled and peeled
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Additional shrimp, optional
Chopped dill, optional
Orange-Beef SteIngredients
- 3 to 4 pounds of chuck roast
- 2 cups of beef broth
- 2 cups of orange juice
- 1 tablespoon of rapadura sugar
- 2 tablespoons of soy sauce
- 2 tablespoons of arrow root powder/flour
- 2 tablespoons of minced garlic
- 1 bunch of scallions
- 2 sweet potatoes, cut into 1 inch cubes
- salt and pepper to taste
Instructions
- Label your one--pint freezer bag
- Chop sweet potatoes and scallions, then add to freezer bag
- Add in sugar, arrow root flour, soy sauce, garlic and orange juice
- Mix up well and then lay bag flat and place in freezer
- Day of cooking: add contents of freezer bag, roast, 2 cups of beef broth, salt and pepper to slow cooker
- Cook on low for 8 hours or high for 4 hours
- Serve with fresh salad and homemade sourdough bread, if you have it
I bought a Crusty bread at Safeway they have the biggest selection of homemade like breads. I added a greek Salad
Greek Salad
Ingredients:
Saturday, March 21, 2015
Ukrainian Chuck Roast Beet Boarch Recipe
Boarch With Chuck Roast
My Russian boyfriend when I was just a girl taught me tomake this Boarch. His family was from the Ukraine but is made pretty much like this I understand all over Russia. Some of the best I have ever had was in a Russian Tea Room in the Village, NYC, NY. This stew a real favorite of mine. Even my friends who swear they hate beets like this hardy stew. It is packed with vegetables and so good for you. I make it once in a while because I no longer own a food processor and it is a lot of chopping and a lot of the time I can't afford the beef so make it vegan.
INGREDIENTS
- 4 teaspoons canola oil, divided
- 2 pounds of Chuck Roast on the Fat side, cut into 1/2-inch cubes
- 8 ounces mushrooms, sliced
- 4 medium beets (about 1 pound), peeled and shredded
- 1 1/2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1/2 cup red wine
- 6 cups reduced-sodium beef broth
- 1 cup no-salt-added tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped fresh dill, plus more for garnish
- 1/2 cup reduced-fat sour cream
PREPARATION
- Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.
- Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.
- Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.
- Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.
TIPS & NOTES
- Make Ahead Tip: Refrigerate for up to 3 days; garnish just before serving.
NUTRITION
Per serving: 154 calories; 5 g fat (2 g sat, 2 g mono); 25 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 10 g protein; 3 g fiber; 427 mg sodium; 714 mg potassium.
Judi Singleton is the owner operator of bejewelu.com
Nutrition Bonus: Vitamin A (53% daily value), Vitamin C (24% dv), Potassium (21% dv), Folate (18% dv)
Nutrition Bonus: Vitamin A (53% daily value), Vitamin C (24% dv), Potassium (21% dv), Folate (18% dv)
Recipes Split Pea Soup with Johnny Cake and Blue Berry Chicken Salad
- PREP
30 mins - COOK
7 hrs - READY IN
7 hrs 30 mins
Directions
- Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
- Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
- Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
- Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.
Johnny Cake
Ingredients
Original recipe makes 8 inch square cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
- Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
- Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
- Bake for 40 to 45 minutes. Serve hot, with maple syrup.
Blueberry Chicken Salad
- Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat.
- Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries. Yield: 4 servings.
Directions
Subscribe to:
Posts (Atom)