Ingredients:
•3 tomatillos, peeled and cut into 1/4's
•juice of 1/2 lime
•1/2 c. buttermilk
•1/2 c. mayo
•1/2 c. sour cream
•1 pkg. dry ranch buttermilk dressing
•1 c. fresh chopped cilantro
•6 green onions, with ends
•2 cloves crushed garlic
•3 t. sugar
•1 jalapeno, sliced thin
Directions: Mix well in blender (I used my food processor). Refrigerate for at least one hour.
*Note: When buying tomatillos, peel the skin back to the top of the tomatillo to make sure it is good. I have found some that look good until I peel the skin all the way back.
Tuesday, August 23, 2011
Broccoli-Cheddar Soup
Ingredients
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Directions
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves.
Lightly puree the soup in batches in a blender until smooth - only a few pulses - you will still want to have some chunks of broccoli and carrot. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls, if desired, and garnish with cheese.
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Directions
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves.
Lightly puree the soup in batches in a blender until smooth - only a few pulses - you will still want to have some chunks of broccoli and carrot. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls, if desired, and garnish with cheese.
Chilled Strawberry Soup
Ingredients
1 (16-oz.) container fresh strawberries, sliced 2 cups half-and-half
1 1/4 cups sour cream
3/4 cup powdered sugar
2 tablespoons white balsamic vinegar
Preparation
1. Process strawberries in a food processor until smooth, stopping to scrape down sides as needed; pour into a large bowl. Whisk in half-and-half and remaining ingredients. Cover and chill at least 2 hours or up to 3 days. Stir just before serving.
1 (16-oz.) container fresh strawberries, sliced 2 cups half-and-half
1 1/4 cups sour cream
3/4 cup powdered sugar
2 tablespoons white balsamic vinegar
Preparation
1. Process strawberries in a food processor until smooth, stopping to scrape down sides as needed; pour into a large bowl. Whisk in half-and-half and remaining ingredients. Cover and chill at least 2 hours or up to 3 days. Stir just before serving.
Briami (Greek Vegetable Casserole)
I've been making this recipe for years - it is surprisingly good! I serve it either as a side dish with feta cheese or I serve it as a veggie pizza. Simply spread hummus over pita, generously top the hummus with the briami, top with feta cheese and bake for a few minutes. Makes a great appetizer!
Ingredients:
INGREDIENTS (Serves 6)
1 eggplant
2 lbs zucchini
4 medium potatoes
2 green peppers
1 red pepper
2 medium onions
1 cup olive oil
4 medium tomatoes (I have used canned, diced tomatoes in the winter)
2 cloves garlic
1 tsp sugar
salt and pepper to taste
PROCEDURE
(1) Prepare the vegetables: Cut the eggplant,
zucchini
and potatoes in bite sized chunks (do
not peel the
zucchini). Remove the
stems and
seeds from the peppers and slice them
into strips.
Peel and slice the onions. Dice the tomatoes.
(2) Sauté the vegetables except the
tomatoes in the
olive oil in small batches. Sauté
each batch for 2
or 3 minutes, then remove from the pan,
trying to
drain some of the oil so that enough
oil is left
for the next batch. When you're done,
most (if not
all) of the oil should be gone from the
pan.
(3) Place the sautéed vegetables in
a baking dish and
toss them briefly so that you won't get
only one
kind of vegetable in one place.
(4) Add the tomatoes into the pan and sauté
for a cou-
ple of minutes. Crush the garlic and
add to the
tomatoes. Add the sugar, salt and pepper
to taste
and simmer for another minute.
(5) Pour the tomato sauce on top of the vegetables
and
bake at 350 deg. F or until the vegetables
are
tender.
(6) Serve with plenty of fresh bread and,
if you like,
some feta cheese on the side.
Ingredients:
INGREDIENTS (Serves 6)
1 eggplant
2 lbs zucchini
4 medium potatoes
2 green peppers
1 red pepper
2 medium onions
1 cup olive oil
4 medium tomatoes (I have used canned, diced tomatoes in the winter)
2 cloves garlic
1 tsp sugar
salt and pepper to taste
PROCEDURE
(1) Prepare the vegetables: Cut the eggplant,
zucchini
and potatoes in bite sized chunks (do
not peel the
zucchini). Remove the
stems and
seeds from the peppers and slice them
into strips.
Peel and slice the onions. Dice the tomatoes.
(2) Sauté the vegetables except the
tomatoes in the
olive oil in small batches. Sauté
each batch for 2
or 3 minutes, then remove from the pan,
trying to
drain some of the oil so that enough
oil is left
for the next batch. When you're done,
most (if not
all) of the oil should be gone from the
pan.
(3) Place the sautéed vegetables in
a baking dish and
toss them briefly so that you won't get
only one
kind of vegetable in one place.
(4) Add the tomatoes into the pan and sauté
for a cou-
ple of minutes. Crush the garlic and
add to the
tomatoes. Add the sugar, salt and pepper
to taste
and simmer for another minute.
(5) Pour the tomato sauce on top of the vegetables
and
bake at 350 deg. F or until the vegetables
are
tender.
(6) Serve with plenty of fresh bread and,
if you like,
some feta cheese on the side.
Wednesday, August 10, 2011
Italian Green Beans
1 pound fresh green beans, trimmed
handful cherry or grape tomatoes
fresh mozzarella cheese
olive oil
2 large cloves garlic
Saute green beans in olive oil for 3 minutes, until they start to brown just a bit. Pour 2 TBSP water into saute pan and cover, allowing beans to steam for a few minutes. When beans are soft, pour out excess water. Move beans to the side of the pan, add a little more olive oil and saute garlic for 2 minutes. Add tomatoes and saute for 1-2 minutes.
Remove from heat and add chunks of fresh mozzarella.
handful cherry or grape tomatoes
fresh mozzarella cheese
olive oil
2 large cloves garlic
Saute green beans in olive oil for 3 minutes, until they start to brown just a bit. Pour 2 TBSP water into saute pan and cover, allowing beans to steam for a few minutes. When beans are soft, pour out excess water. Move beans to the side of the pan, add a little more olive oil and saute garlic for 2 minutes. Add tomatoes and saute for 1-2 minutes.
Remove from heat and add chunks of fresh mozzarella.
Easy BBQ Brisket
3 lb brisket
2 bottles Heinz chili sauce
1 packet dry onion soup mix
2 TBSP garlic powder
Whisk chili sauce, onion soup mix and garlic powder in bowl. Place brisket, fat side down, in crockpot. Pour sauce over brisket. Cover and cook on low for 8 to 10 hours.
2 bottles Heinz chili sauce
1 packet dry onion soup mix
2 TBSP garlic powder
Whisk chili sauce, onion soup mix and garlic powder in bowl. Place brisket, fat side down, in crockpot. Pour sauce over brisket. Cover and cook on low for 8 to 10 hours.
Thursday, August 4, 2011
Beet Risotto
Ingredients:
1 lb fresh beets, trimmed
2 tbsp extra virgin olive oil, plus extra for brushing
sea salt and freshly ground black pepper
6 TBSP sunflower oil (or vegetable oil can be substituted)
20 fresh sage leaves
1 medium sweet onion, diced
1 1/2 cups arborio rice
4 cups chicken stock, heated
1/2 cup fresly grated Parmesan cheese
8 oz firm goat cheese, cut into 1/2 in. cubes
Directions:
1. Preheat oven to 400 degrees. Toss the beets in a little olive oil, salt and pepper. Wrap them in foil and bake in the oven for 30-40 minutes until soft.
2. In a heavy large skillet, heat the vegetable or canola oil over high heat until smoking-hot. Drop in the sage leaves and cook for 5 seconds, or until they stop sizzling. Remove and drain on paper towels.
3. Remove the beets from the oven and let cool slightly. Remove skins and slice if large. Puree in a blender or food processor with 4 TBSP water, 2 of the fried sage leaves and salt and pepper.
4. Add the onions to the remaining oil in the skillet and cook over medium heat for 5-7 minutes or until soft. Add garlic and cook 1 minute. Stir in the rice to coat.
5. Keeping the stock on a low simmer, add a ladle at a time to the rice, stirring continuously for about 15 minutes until the rice is almost cooked. Add the beet puree and cook, stirring, for another 5-10 minutes until the rice is tender. Note: I have no patience and thus did not stir for 15 minutes - I just stirred every minute or so. The risotto turned out fine, but it did stick alot to the bottom of the pan, so be prepared for that if you're not willing to stir continuously.
6. Remove the rice from heat, season and stir in two-thirds of the Parmesan. Fold in the goat cheese. Serve garnished with the sage leaves and remaining Parmesan.
1 lb fresh beets, trimmed
2 tbsp extra virgin olive oil, plus extra for brushing
sea salt and freshly ground black pepper
6 TBSP sunflower oil (or vegetable oil can be substituted)
20 fresh sage leaves
1 medium sweet onion, diced
1 1/2 cups arborio rice
4 cups chicken stock, heated
1/2 cup fresly grated Parmesan cheese
8 oz firm goat cheese, cut into 1/2 in. cubes
1. Preheat oven to 400 degrees. Toss the beets in a little olive oil, salt and pepper. Wrap them in foil and bake in the oven for 30-40 minutes until soft.
2. In a heavy large skillet, heat the vegetable or canola oil over high heat until smoking-hot. Drop in the sage leaves and cook for 5 seconds, or until they stop sizzling. Remove and drain on paper towels.
3. Remove the beets from the oven and let cool slightly. Remove skins and slice if large. Puree in a blender or food processor with 4 TBSP water, 2 of the fried sage leaves and salt and pepper.
4. Add the onions to the remaining oil in the skillet and cook over medium heat for 5-7 minutes or until soft. Add garlic and cook 1 minute. Stir in the rice to coat.
5. Keeping the stock on a low simmer, add a ladle at a time to the rice, stirring continuously for about 15 minutes until the rice is almost cooked. Add the beet puree and cook, stirring, for another 5-10 minutes until the rice is tender. Note: I have no patience and thus did not stir for 15 minutes - I just stirred every minute or so. The risotto turned out fine, but it did stick alot to the bottom of the pan, so be prepared for that if you're not willing to stir continuously.
6. Remove the rice from heat, season and stir in two-thirds of the Parmesan. Fold in the goat cheese. Serve garnished with the sage leaves and remaining Parmesan.
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