Monday, February 19, 2018

Moroccan Tajine

3 pounds lamb, beef, or pork (Lamb is best but expensive)

Cut meat into 1 inch cubes or 1 1/2 inch strips

Marinade

2 tsp ground cinnamon
2 tsp ginger powder
2 tsp turmeric
2 tsp cumin
2 cloves minced garlic
2 Tbspn olive oil

Make a paste and mix with meat.  An easy method is to put it all into a Zip-lock bag and shake.  Set aside until you are ready to cook.

Tajine

2 onions (I use Walla Walla Sweet but you can use whatever you prefer)
1 cinnamon stick
5 dates
5 dried apricots
1 cup stock (I use whatever I have around, vegetable, beef, or chicken)
1 bay leaf
3 Tbspn honey
salt and pepper to taste

Saute onions in olive oil until translucent then set aside.
Saute meat in small handfuls until browned.
Add onions, meat and all other ingredients, then pressure cook in Instant Pot for 30 minutes.


Tuesday, January 23, 2018

Creamy chicken enchiladas

One whole chicken, baked (I buy one at
the grocery store)
Tortillas
Queso Fresco cheese
Monterey Jack cheese

1/4 cup butter
1/4 cup flour
chicken stock
sour cream

paprika

salt and pepper



To make a roux.  Melt butter in saucepan.  When it bubbles add flour and cook for one minute to create a thick sauce, whisking constantly.  Keep whisking and slowly add two cups of stock.  The roux will dissolve into the stock but you have to keep whisking the whole time.  Bring to a slow boil, whisking continuously until the sauce thickens.  Remove from heat and add 1 cup sour cream.

Set aside.

Tear chicken into small pieces and mix with one package Queso.  Add paprika, salt, and pepper to mixture.

Roll chicken and cheese mixture into tortillas and line large baking pan.

Pour sauce over tortillas then top with Monterey Jack cheese.

Bake uncovered at 350º for 35 minutes or until cheese starts to bubble and brown.

If I had time I would saute a sliced sweet onion and mix it with the chicken and cheese but I was in a hurry this time.

Pesto Chicken with Sauteed Peppers

2 lb boneless skinless chicken breasts, pounded flat and cut in half
Pesto
Freshly grated parmesan cheese
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 cloves garlic, minced
olive oil
salt and pepper

Heat oven to 350º

Heat large frying pan over medium high heat.

Add three tablespoons of olive oil and allow to heat.
Add peppers, onion, and garlic and saute until the onion starts to look translucent.

Remove vegetables from pan, add a couple more tablespoons olive oil, and lightly brown chicken breasts on both sides. You can do this is batches.

Return chicken to frying pan, top with generous spoonful of pesto, generous heaping of parmesan cheese, generous helping of vegetables.  Use up all the vegetables and don't worry if they fall down in between the chicken.

Season the whole thing with pepper and a bit of salt.

Place frying pan in oven and bake for 25 minutes.

Serve.

Note: You can also make this by sauteing everything in a smaller frying pan in batches, then baking it in a large flat casserole if you don't have a large frying pan.

Friday, January 19, 2018

Beef Stroganoff

2 lb beef (I use petite sirloin)
salt and pepper
1/2 c butter
olive oil
1 sweet onion diced
2 tbsp minced garlic
4 tbsp flour
1 can beef broth (10.5 oz)
1 tsp Coleman's mustard
2 tsp basil
2 tsp paprika
1 1/2 lb mushrooms, sliced
1 c sour cream

Cut beef into strips about 1 1/2 inches long.  Season with salt and pepper

Heat skillet or dutch oven over high heat and then add butter and a splash of olive oil.  When butter is melted add beef in small handfuls and brown.

(Instant Pot: Use the saute feature)

Reduce heat to medium, push beef to one side and add onion.  Cook til translucent (about 3 to 5 minutes), then push to one side.

Add 1/4 cup flour to empty space and whisk until it thickens (now you have a roux), mix roux, onion, and beef thoroughly then slowly add beef broth while stirring.  Add mushrooms, mustard, basil, and paprika,  and bring to a boil.  Cook covered at a simmer for 45 minutes.

(Instant Pot: Pressure cook for 25 minutes)

Stir in sour cream and serve.  Really good served over wide egg noodles but since I generally don't eat pasta this mostly just gets ladled into a bowl and eaten.

Tuesday, December 19, 2017

Apple Raisin stuffed pork chops

I can't believe I haven't posted this recipe.  It is one of my favorites.

Four thick cut pork chops
Stuffing (see recipe below)

Cut a deep pocket into each porkchop.

Pack tightly with stuffing

Bake at 350º in an uncovered baking dish for about 50 minutes.

Serve.

Stuffing

One apple, peeled and chopped
One small onion, minced
Raisins (to taste, I just throw in a handful)
Two slices whole wheat bread, cut into small pieces
 Sage, thyme, salt, and pepper to taste
1/4 cup butter melted
1/4 cup boiling water
Mix together

If you are on a low carb diet or just don't eat bread, try making this into a casserole by using thin cut pork chops, lining the dish with sliced apples and onions, and putting the rest of the stuffing ingredients over the top.

The perfect steak

I start with a New York or a Top Sirloin about an inch and a quarter thick.


To confuse the issue, steaks apparently have different names in different parts of the world.  Near as I can tell, the New York is also a sirloin or sometimes a porterhouse, although some websites suggest that porterhouse is a t-bone with more of the tenderloin attached.  Either way, get yourself a piece of steak.

I rub it with a steak rub that I make and let it sit for about ten minutes.  Heat up the grill on high, then turn the heat down to medium just before you put the steak on.  You may not like the idea of a rub.  Fine, don't put rub on it.  Nobody asked you to come here and complain.  I like the added spiciness.

3 minutes each:  First side, first side rotated 90º, second side, second side rotated 90º.  Total of 12 minutes.  If you buy a thinner steak you may find that it is overcooked so you'll have to adjust accordingly.

Remove from  heat, cover with tinfoil and let rest for about five minutes.  This steak will be rare inside but that is how I like it.  You can experiment with times if you prefer it more well done.

Shown here served with garlic sauteed green beans as suggested by Adam Piggott.

Beef Rub

3/4 c paprika
1/4 c ground black pepper
1/4 c salt
1/4 c raw sugar
2 T chili powder
2 T garlic powder
2 T onion powder
2 t cayenne

Green Beans

Heat skillet over medium high heat.
Add 2 T olive oil and heat (occasionally throw in a little piece of garlic.  If it sizzles the oil is ready.  Don't let it smoke.)
Add two cloves of smashed or minced garlic and give it a quick stir.
Add 2 cups of green beans, broken into bite sized lengths.
Give it a quick stir and put the lid on.
Every minute or so take the lid off and give it a quick stir.
After about five minutes squeeze the juice of a half lemon (or less if you don't like it too lemony), stir the whole thing and serve.

Shown paired with a Clos la Coutale Cahors, one of my favorite reds.


Tuesday, August 22, 2017

Pancakes and waffles

This is the one we grew up with and it still works.

Whisk together:

2 c flour
2 T sugar
6 tsp baking powder

Mix together

2 eggs
2 c milk

Add to dry ingredients and stir until slightly lumpy

Pancakes - 2 T oil
Waffles - 6 T oil

Mix just enough to stir in oil.

For a change, substitute 1/4 c buckwheat for 1/4 c of the flour.