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Quick and Easy Coq Au Vin
Coat a large skillet with 3Tablespoons Olive oil or use Pam.
Heat and cook a 4 -6 pieces of bacon slowly,
add a handful or two of peeled mini-carrots,
add 1/2 cup of pealed pearl onions (you can find jars of them to use),
3 minced scallions
1 peeled chopped clove of garlic (but I buy small jars of already chopped garlic)
Cook until that is browned.
Remove vegetables and drain most of the fat, leave some to cook the chicken.
Brown chicken pieces lightly in the pan - I use two pieces of chicken per person. I don't use a cutup whole chicken; instead I use an assortment of light and dark pieces, I remove the skin too before cooking. (wash your hands before and after handling raw chicken)
Return vegetables to pan and add seasoning as follows:
2 Tablespoons minced parsley
1 bay leaf
1/2 tsp. thyme
1 Tablespoon marjoram
salt and a little black pepper
Sprinkle in a little flour about 2 Tablespoons
Stir in 2 cups dry red wine
Cover the chicken and simmer over low heat until done about an hour. The longer you let it cook the better it tastes. It is up to you if you want to cook it so that it falls off the bone or less. I before to serve it with the pieces still intact.
We like mushrooms so I throw in some sliced mushrooms for about 5 minutes before finishing the dish. If you cook it too fast or it cooks down too much, just pour in more wine.
Serve hot with the sauce and vegetables on the side.
It tastes good and the house smells great while it's cooking.
Posted: Wed Oct 22, 2008 9:11 am
When I was on Weight Watchers, this was a family favorite:
Taco Bake-Weight Watchers Recipe
1 lb lean ground turkey
1/2cup diced onion
1/2cup diced red/green pepper
1 8oz package Red Fat cresent rolls
1 can pinto beans,drained
1 pkt taco seasoning (red sodium)
2-8oz cans tomato sauce
1 cup fat free cheddar cheese
Preheat oven 375 deg
spray 9x13" baking dish w/cooking spray.Unrol Cresent rolls.Pinch together to make crust.Bake for 6 min.
Add tomato sauce,beans,and taco seasoning to beef:mix thoroughly. Top crust with meat mixture and bake an additional 10min. Top with cheese and bake an addtional 5 minutes.
Yum!!! Makes 8 servings.......5pts each
Number of Servings: 8
Posted: Tue Oct 21, 2008 9:15 pm
Poached Pears with a Sweet Shiraz Sauce
This simple desert is a huge hit, and makes you look like a master cook even if you're all thumbs. It's easy enough for even a beginner to make.
Poached Pears with a Sweet Shiraz Sauce
Fresh whole pears
1 bottle Shiraz
2 cups sugar (to taste. Adjust depending on the dryness of your wine)
3 Star Anise (If you can’t find it, try Whole Foods or other loose spice retailers)
Peal pears, attempting to keep the teardrop shape. Remove any bad spots. Leave the stem and about 1/4 of an inch of peal on the top if possible, for presentation. Core the pealed pears from the bottom (large) end.
Mix shiraz, sugar, and star anise in a saucepan over medium heat. Bring to boil, stirring to dissolve all sugar. Reduce heat to simmer, add pears. Stir pears occasionally, to cover evenly. When pears are soft to the spoon, remove from sauce and put in the fridge. They will be a pale purple, and will darken as they cool.
Remove star anise from sauce, and discard. Turn up heat on sauce. Reduce until sauce is thick enough to lightly coat the spoon, remove from heat and refrigerate.
Allow pears and sauce a minimum of 6 hours to cool (though they can be left up to 48 hours without changing the taste). Serve cold, with thickened sauce spooned over top of the whole pears.
Posted: Tue Oct 21, 2008 7:49 pm
Simple Garlic Bread
Simple Garlic Bread
3-5 cloves of garlic
2 cups Extra Virgin Oil
1 loaf bread, French loaf or Sourdough work especially well
Clean and peal garlic. Mince finely. Add minced garlic to olive oil in clean container, and cover. Let garlic steep for 24-48 hours in a warm area.
When ready to serve, preheat oven to 350 (variation in temperature is ok if cooking with other foods). Halve bread loaf lengthwise. Spread garlic/olive oil mixture onto bread evenly. Put in oven 5-10 minutes, or until warm. Switch oven to broil, and let cook 2-3 additional minutes or until top is toasted and golden brown.
Posted: Tue Oct 21, 2008 7:46 pm
Pop Tarts (Brown Sugar Cinnamon)
Open the cool package with the stringy thing that opens it all the way down.
Choose 1 or 2 Pop Tarts (I always go with 2).
Put in toaster with the icing part facing OUT, away from each other.
Set toaster for 30 seconds, MAX.
Serve with a big cold glass of milk.
Put one in your jacket pocket to eat on the bus, if you're running late.
Posted: Tue Oct 21, 2008 6:49 pm
Fluffy, scrambled eggs with cream cheese and salsa.
Here's a simple one that I don't have to check the recipe on.
Have at room temperature: 2-3 eggs per person .
Separate egg whites into a deep bowl and save the yolks for later.
(video on how to separate eggs: http://www.youtube.com/watch?v=j0PmMdmszT4
Whip egg whites into a soft foam using a mixer or a whisk.
Quickly fold yolks into egg whites (which you have mixed together in the bowl you saved the yolks in) To cut back on cholesterol, I use one yolk per 3 eggs just so you have more than an egg white scramble. You can add a little milk here as well if you like.
Put the eggs into a frying pan which is heated to a medium low temperature. ( I have a gas stove, so things get hot quickly, don't know what setting this would be on other stoves.)
Slowly and lazily as possible depending on your hunger level and schedule, let the eggs cook, scraping the pan as infrequently as possible. Don't cook too fast.
When eggs are about 1 minute from how you like them cooked, add in small pieces of cream cheese. You can use any kind of cream cheese, just don't add it too early or it all melts away.
Serve hot on a plate with salsa on the side. The hot salsa and the cream cheese bits taste great together.
Posted: Tue Oct 21, 2008 12:42 pm
Oooo, butternut squash. It's great just roasted in the oven per Cortana's instructions, and then serve up just like that, with butter and some cinnamon and sugar (and a tiny dash of salt), or some brown sugar.
Acorn Squash can be roasted similarly, but you can opt for a more savory seasoning of salt, pepper, chili powder, etc.
Quick and easy dessert:
- Cold, freshly-washed strawberries
- Sour Cream
- Brown sugar
Slice strawberries into quarters, or halves, depending on size. Place in a small dessert bowl. Dollop sour cream on top, sprinkle brown sugar over that. Eat.
Posted: Tue Oct 21, 2008 11:32 am
Rowan's mother's sweet pickles
Rowan was kind enough to give me this recipe over a year ago. I decided to sub jalapenos for cucumber, and they were really amazing. I made them again this year, and my daughters went through 2 quarts in one week. I let some of my jalapenos go red from my garden, and the mixture of bright red and green in the jars was actually really festive looking. Thanks Rowan sweety!
7 Day Pickles
18 cucumbers (wash & don't cut)
cover with boiling water (change water for 3 mornings)
4th morning - slice and cover with syrup
2tb. mixed spices
(Pickling spice) (put in a bag)
Bring syrup to a boil and pour over cucumbers (sliced) - do for 3 mornings & pour back over cucumbers.
on fourth morning heat everything to the boiling point and can in hot jars.
Posted: Tue Oct 21, 2008 10:15 am
Butternut Squash Soup
My mom's butternut squash soup:
split squash in half and scoop out the seeds
If microwaving, place the squash cut face down on a plate, and microwave until the flesh is soft. Cool. Scoop out the cooked squash and save in an airtight plastic container in your frig until needed.
If roasting, place squash, cut side up, on a baking pan. Cover the cut side with pineapple slices, apple wedges, or onion slices. Roast in a fairly hot oven (375-400 degrees) until flesh is soft – about 45 minutes. Cool and scoop as above. I personally just scoop the onion or pineapple or apple right along with the squash.
To make soup. . . .
Take one box (or two cans) of Swanson’s chicken broth – or your own made chicken broth if you prefer.
Add the cooked squash to the broth and bring to a simmer. Allow to simmer for a few minutes.
If you used onions to cover the roasting squash, you may want to chose savory spices
If you used apples or pineapple to cover the roasting squash – use nutmeg and/or a little ginger
Blend with an immersion blender until smooth
Posted: Tue Oct 21, 2008 10:13 am
Beef & Barley Soup
Beef & Barley Soup:
2 ribs of celery
1 large white onion
16oz of mushrooms
2 cloves of garlic
1 bunch of dill
1 can of chopped tomatoes
2 qts beef stock
1 flank steak
3/4 cup of pearl barley
In a stock pot, add 1-2Tbsp of olive oil, and raise heat to medium-low. Chop garlic with a bit of kosher salt, add to oil. When you can smell it, add the chopped onion, carrot and celery. As they soften, add the mushrooms.
While that sautees, chop the flank steak into 3/4" cubes.
Once the mushrooms have softened and the onions are translucent and soft (approx 10 min) add the stock and the tomatoes. Bring temp up to medium/medium-high. Add flank steak and barley. Let cook until the steak is cooked through and the barley is ready. Chop the dill and add to the soup, let cook for 10 minutes.
Posted: Tue Oct 21, 2008 10:07 am
Here's something I affectionately refer to as "White Trash Special"
1 Box of Mac & Cheese (and everything you need to make it)
1 can ham or chicken
1 can peas and carrots
Make the mac & cheese as per the instructions. Mix in the can of ham/chicken and can of peas and carrots while it is still warm. Mix well and serve.
Quick and cheap, but rather tasty.
Posted: Tue Oct 21, 2008 10:06 am
Get a bound lamb roast from your butcher. This works for about a 4-8lb roast.
5 cloves of garlic
fresh rosemary, thyme & oregano
a little bit of olive oil
Crush & peel the garlic, mince it with a pinch of kosher salt to mash it into a paste. Preheat oven to 425°F
Chop the rosemary (approx 2-3Tbsp) thyme (approx 1Tbsp) and oregano (approx 1Tbsp) on the same board, combining with the garlic as you go. Move garlic and herbs to a small bowl and add a bit of olive oil (I use olive oil pressed with lemon rinds for this one) and make it into a bit of a rub.
Once it's ready, slather it on the wrapped & tied lamb roast. Grind some black pepper on top, and place in a roasting pan. Roast until the center of the roast is at 140°F. Start heat at 425, then move down to 350 after 20 min. Remove and let rest until the roast rises to 145°F. Snip the ties and slice the roast!
Makes great lamb sandwiches the next day.
Posted: Tue Oct 21, 2008 9:58 am
1. Bag of frozen meatballs.
1. Can of pinapple chunks
1. Bottle of your favorite BBQ sauce
4. BIG spoonfuls of grape jelly
Mix all together and slow cook. MMMMMMM.
Posted: Tue Oct 21, 2008 9:54 am
Very simple potato soup
My favorite recipe, very easy to make, very cheap, VERY good.
4 large potatoes
Can of evaporated milk(I use Milnot, I think it's an 8 oz can. Could probably substitute regular milk)
8-12 oz Velveeta(again, could probably substitute with a mild cheese)
1/3 large sweet onion(vidalia is always best)
Peel and cube the potatoes in 1/2" cubes, chop onion into desirable sized pieces, toss in a large pot. Cover with hot water. Add 2-3 tablespoons italian seasoning, and salt and pepper to taste(I generally add around 1-2 tablespoons pepper, 2-3 salt). Boil until the potatoes start to soften, but not completely, stirring occassionally. DO NOT DRAIN. Add Milnot, bring back to low boil, reduce heat, cube and add Velveeta. When the cheese is fully melted, you're ready to go(stir stir stir stir during this part, the cheese likes to stick). Serve with saltines.
Posted: Tue Oct 21, 2008 9:52 am
Post your favorite recipes here! Please!
So today in #unfiction we were talking about cooking. There were some great dishes being discussed. We agreed to start a thread to share them.
So please, post your recipes here.
Posted: Tue Oct 21, 2008 9:41 am
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