Posted on

Orzotto with Peas

Great dish. Used whole wheat orzo — really good.

Ingredients

2 tablespoons extra-virgin olive oil

1 onion, diced

1 1/2 cups orzo or pearl barley

1/4 cup dry white wine (or chicken stock)

3 cups chicken stock or low-sodium broth

1/2 cup frozen petite green peas, thawed

1/3 cup grated parmesan cheese, plus more for topping

2 tablespoons thinly sliced fresh basil

1/4 cup heavy cream

1 teaspoon grated lemon zest, plus the juice of 1 lemon 

Salt and freshly ground pepper

Directions

  1. Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
  2. Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
  3. Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.

Posted on

Banana bread recipe for breadmaker

Ingredients:

3/4 cup milk

2+1/2 to 3 cups of bread flour

1 banana

1 yolk (semi-optional)

1 teaspoon vanilla (very optional, I have never added it)

3 table spoons sugar (I use 2-3 teaspoons)

1/2 to 1 teaspoon salt

1+1/2 table spoons butter

1+1/2 to 2 teaspoons yeast

Directions:

Add ingredients to the breadmaker bucket in the order listed. I use rapid sweet or sweet bread program.

Posted on

Paleo Roasted Mustard White Sweet Potatoes Recipe

Ingredients

  • 3 tbs olive oil
  • 1/2 cup Dijon mustard
  • 2 tbs melted ghee
  • 2 tbs fresh lemon juice
  • 2 garlic cloves, minced or pressed
  • 1 tbs dried oregano
  • 1 tbs fresh rosemary
  • Sea salt and ground pepper, to taste
  • 3 lbs white sweet potatoes, cut into 3/4″ to 1″ chunks

Instructions

  1. Preheat oven to 425º F
  2. Grease a large and rimmed baking sheet with a little olive oil
  3. In a large mixing bowl, first combine the mustard, olive oil, ghee, lemon juice, garlic, salt and pepper, Next add the cubed potatoes and toss well to coat
  4. Spread the potatoes out on the baking sheet and sprinkle with fresh rosemary leaves
  5. Bake about 35 – 45 minutes, or until potatoes are tender and golden brown (oven temperatures and cooking times may vary)
Posted on

Lemon Yogurt Cake

Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

Directions:

  1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  5. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Posted on

Honey Garlic Chicken Thighs

 

Marinade for grilled chicken

Ingredients

 

1/3 cup honey

1/3 cup soy sauce

2 tablespoons cider vinegar

1 teaspoon chopped fresh thyme

1/4 teaspoon ground black pepper

4 cloves garlic, minced

4 large bone-in skin-on chicken thighs

 

Directions

  1. Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
  2. Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.

Cook’s Note

If it’s raining, preheat the oven to 450 degrees F. Heat a cast-iron pan on medium-high heat and add some olive oil. Place the thighs skin-side down and sear for 5 to 6 minutes. Flip the chicken and transfer to the oven for 20 minutes or until the chicken has an internal temperature of 165 degrees F.

 

Posted on

Curried Carrot Soup

Really nice and creamy soup.

 

Ingredients

 

1 tablespoon extra virgin olive oil, 1 turn of the pan

2 tablespoons butter

1 medium onion, chopped

1 1/2 pounds packaged baby carrots, from produce section

6 cups chicken stock, available on soup aisle

1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder

1/4 to 1/2 teaspoon ground cayenne pepper

Coarse salt

1 cup sour cream

Plastic condiment bottle or medium plastic food storage bag

6 blades fresh chives, cut into 1-inch pieces

 

Directions:

 

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

Cook’s Note

Timing note: Start the soup, then the steak dipping sauce. Prepare the garlic for the shrimp. Cook the steak bites and shrimp at the same time, five minutes before you eat.

 

Posted on

Сметанник

A really good and easy recipe! Frosting can be anything but what is in the recipe.

СОСТАВ

ТЕСТО:

  250 г сметаны
100 г маргарина (растопить)
1 стакан сахара
1 яйцо
ваниль
0,5 ч.л. соды с уксусом
~1,5 стакана муки
1 ст ложка какао
орехи - при желании

КРЕМ:

  750 г сметаны
полстакана сахара
ваниль 

Приготовление:

Смешать сметану, растопленный маргарин, сахар, яйцо, ваниль и гашеную соду.
Добавить муку (~1,5 стакана) до консистенции сметаны.
Я добавляю орехи.
Тесто разделить на две части. В одну добавить 1 ст. л. какао.
Испечь обе части (160 С, 20-30 мин) и каждую разрезать пополам.
Сделать крем.
Перемазать коржи, украсить по вкусу, дать сутки постоять.

Posted on

The Ultimate Crab Cakes

A great way to eat crab

Ingredients

Garlic Aioli with Celery Root:

Directions

Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.

Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.

Garlic Aioli with Celery Root:

Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.

Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

Posted on

HOMEMADE HAMBURGER BUNS (BREAD MACHINE)

Quick and easy

INGREDIENTS

DIRECTIONS

  1. Place all ingredients, except butter, in pan of bread machine according to manufacturer’s directions.
  2. Select dough setting.
  3. When cycle is complete, turn out onto floured surface.
  4. Cut dough in half and roll each half out to a 1″ thick circle.
  5. Cut each half into six 3 1/2″ rounds with inverted glass as a cutter.
  6. Place on greased baking sheet far apart and brush with melted butter.
  7. Cover and let rise until doubled, about one hour.
  8. Bake at 350° for 9 minutes.
  9. Note: Oven temperatures vary so check after 9 minutes to see if done. Some reviewers baked these anywhere from 12 to 30 minutes.
Posted on

Классическая мимоза

Укладывать слоями:

Консервы в масле (1 банка) – горбуша или сайра
Лук мелко порезать и залить кипятком на 5 мин
Майонез
Картошка на крупной терке – 1 большая

Майонез

Сыр твердый, тереть на мелкой терке – 100 гр

Яблоко, натереть на мелкой терке – 1 шт
Майонез
Белки, натереть на мелкой терке – 4 шт
Морковь, отварить, натереть на мелкой терке – 2 шт
Майонез
Желтки, натереть на мелкой терке – 4 шт