The Amazing Cooking Thread!

[lance gt]

blurting out a recipe : shrimp with garlic and parsley (courtesy of Respeito)

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Hello, everyone. I just wanted to post a recipe I found while lurking on Pinterest. It's very easy and the author suggested serving the shrimp over lemon pepper pasta found at Trader Joe's. I think rice would work nicely as well.

Shrimp With Garlic and Parsley

recipe source : food blog via Pinterest
Serves: 4

Ingredients:
4 to 5 Tbs. olive oil
4 garlic cloves, finely minced
1 tsp. red pepper flakes
1 tsp. sweet paprika
1 lb. medium shrimp, peeled and deveined
1 to 2 Tbs. fresh lemon juice
1 to 2 Tbs. dry white wine
salt and freshly ground black pepper, to taste
2 Tbs. chopped fresh parsley
lemon pepper pasta for serving, optional (from Trader Joe's)

Directions:

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.
__________________

 

[lance gt]

Pulled Chicken Sandwich (Courtesy of Respeito)

one rotisserie chicken (note from respeito : or a chicken you've roasted yourself) - remove all of the chicken from the bones and shred with two forks.

sandwich rolls - toasted in the broiler

Cole Slaw

Ingredients:
1 bag packaged coleslaw
1/4 cup chopped green onions
1/2 cup shredded red cabbage
1/3 cup low-fat mayo
1/4 cup cider vinegar
2 tsp. sugar

Directions:
Mix all veggies in a large bowl. Whisk together dressing ingredients and toss with slaw. Refrigerate for 1 hour.


Barbecue Sauce
note from respeito : if you have your own special sauce, please feel free to use that.

Ingredients:
1 cup ketchup
1/2 cup white vinegar
1/4 cup mustard
2 tsp. honey
1/4 water
1 tsp. chipotle chile powder (note from respeito : if you don't have any experience with chipotle, i would suggest starting off with 1/2 tsp. and add more to your liking.)
1 tsp. smoked paprika
1/4 cup diced onion
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp Worcestershire sauce
1/4 tsp kosher salt

Directions:
Saute onion and garlic in olive oil until golden. Add remaining ingredients and simmer covered, about 15 minutes. Add more water if too thick.

(Quick and easy sauce: Mix 1 bottle off sweet and spicy barbecue sauce and 1 bottle of Dan-T's Inferno Raspberry Chipotle Sauce <available at Sam's>; heat on low for a few minutes.)

Sauteed Jalapenos

Slice jalapenos and saute in olive oil until browned. Warning! - don't hover...the fumes can be caustic!

Garlicky Potato Planks

Ingredients:
3 potatoes, sliced into planks
1/4 cup olive oil
3 cloves of garlic, minced
Salt, pepper and herbs to taste (note from respeito : herbs can be dry if fresh ones are not available. Italian seasoning would work great here as well)

Directions:
Mix oil with garlic and spices. Put potatoes in a large bowl, and toss with oil and herb mixture. Place on baking sheet and cook in 375 degree oven for about an hour. (note from respeito : because oven temperatures vary, i suggest checking for doneness after about 45 minutes.)


Assembly:

Toss chicken in the sauce and pile on buns.
Add a scoop of coleslaw and top with a few jalapenos.
Pile some potatoes on the plate, and enjoy!
__________________

 

[respeito]

thank you so much for posting these, lance! you're precious.

 

[respeito]

lance, thank you again for reopening your thread and allowing me to post recipes here.

French Toast Casserole

recipe courtesy of the Brewster House B&B of Freeport, Maine

Ingredients

1 loaf French bread (13-16 ounces) (may substitute Italian or challah bread for a slightly different texture)
8 large eggs
2 cups half-and-half
1/2 cup milk
2 teaspoons pure vanilla extract
3/4 teaspoon ground cinnamon
dash salt
Pecan Praline Topping (recipe follows)
maple syrup (the Brewster House uses & recommends 100% pure Maine maple syrup)
fresh sliced strawberries (or other seasonal fresh fruit) to top as desired (may substitute fresh blueberries, kiwi, bananas or other fruit that is in season where you live)

Directions

Slice bread into 20 slices, each approximately 1-inch thick. Arrange slices upright, leaning back slightly, in a generously buttered 9 x 13-inch baking dish; set bread slices in two rows, overlapping if necessary. In a large bowl, combine the eggs, half-and-half, milk, vanilla, cinnamon and salt, whisking well until blended. Pour this egg mixture over the bread slices, making sure all slices are covered evenly. Spoon some of the mixture in between the slices to ensure thorough and even coating of each slice. Cover and refrigerate the casserole overnight.

The next morning, remove casserole from refrigerator and allow to come to room temperature while you prepare the Pecan Praline Topping (recipe as follows). Spread prepared, praline topping evenly over the bread before placing the casserole in a cold oven and setting oven temperature to 350 degrees F. Once the oven has come to temperature, bake casserole for approximately 40 minutes, or until the bread is puffed and lightly golden.

Serve French toast casserole fresh from oven, with pure maple syrup and a generous helping of sliced strawberries or other fruit fruit.

Pecan Praline Topping

1/4 pound (1 stick) butter, softened
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions

Combine all ingredients in a medium bowl and blend well. Use to top French Toast Casserole prior to baking as directed above.

 

[Brave Maximus]

I actually have 2 recipes for curried brains (one for goat, one for sheep/lamb) - I have never been brave enough to try either (the prep for the brains is pretty much what does me in).... but I should post it here, for fun...

I also have this old bermudian cookbook that has some drinks in it... some of the mixes call for BARRELS of rum....

 

[respeito]

coney island hot dogs

Coney Island Hot Dogs
recipe courtesy of : rachaelraymag.com

Ingredients

8 hot dog buns
1 pound ground beef
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 6 ounce can tomato paste
1 tablespoon yellow mustard, plus more for topping
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
8 beef hot dogs in natural casings
shredded cheddar cheese
salt and pepper to taste
1 cup of water - plus more to add to the chili if it's too thick for you


Directions

Preheat the oven to 300 degrees F. Wrap the hot dog rolls in foil. In a large skillet, cook the beef, half of the onions and the garlic over medium-high heat, breaking up the meat, until the onions are softened and the meat is cooked though, about 5 minutes. Stir in the chili powder and cumin and cook, stirring occasionally, for 3 minutes. Stir in 1 cup water, the tomato paste, mustard, Worcestershire sauce and brown sugar. Bring to a boil, then cover, reduce the heat to medium and cook until thickened, about 20 minutes.

Meanwhile, in a large saucepan, cover the hot dogs with water and bring to a boil. Cook until heated through, about 8 minutes. Place the rolls in the oven and heat through. Place the hot dogs in the rolls and top with the chili, cheese, the remaining onions and extra mustard.

note from respeito : i'm not really a fan of boiling hot dogs. i usually toss mine in the oven to cook them, but grilling them would work just as nicely.

 

[respeito]

Kentucky Butter Cake
recipe courtesy of : justapinch.com

Ingredients
3 c all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 c real butter
2 c sugar
4 eggs
1 c buttermilk
2 tsp vanilla extract

Butter Sauce (this can be doubled if you want more sauce)
1 c sugar
1/4 c water
1/2 c butter
1 tsp vanilla extract


Directions
1. Preheat oven to 350. Grease and flour bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside. Cream: 1 cup butter, 2 cups sugar, and then blend in eggs, mix in buttermilk, and vanilla, adding alternately buttermilk and flour mixture into creamed mixture. Pour in bundt pan and bake for 1 hour.

2. Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla, When cake is still very hot, leave in bundt pan, poke small holes in top and drizzle butter sauce over cake, Transfer to dish and dust with powdered sugar.

 

[annanova]

Oh, my new favorite thread. Yes, I love to cook. No, I don't do it often enough. The mister is on the road a lot for business and I hate to cook for myself. Some of these recipes however? Yeah, leftovers for DAYS!!

We all know that many things taste better the next day. Lance's coq au vin, for example. Although I have to ask... coq from Bresse? The mister is French, and Bresse escapes me.

My staple is rice (or pasta) with tuna, but given a chance, I love to bake and make a mean lasagne. Or so says the mister. His mother also liked my shepherd's pie, which as you know, praise from the MIL is high praise indeed!

 

[respeito]

Grilled Pineapple Guacamole

recipe courtesy of : Pinterest

Ingredients

2 large avocados
Juice of 1 lime
Salt
1/3 cup finely diced red onion
Small handful of cilantro
1-2 serrano peppers, seeds removed and finely diced
2 pineapple rings : 1/2-inch thick, core removed
Olive oil or cooking spray


Instructions

1. Preheat grill to high.
2. Spray or brush both sides of the pineapple rings with olive oil or cooking spray.
3. Grill 4 minutes on each side, until nicely browned.
4. Remove from the grill and set aside to cool to room temp.
5. Cut the pineapple into small cubes.
6. Remove the pit and scoop the avocado from its shell.
7. Add lime and salt, and then lightly smash with a fork.
8. Stir in onion, cilantro, peppers, and pineapple cubes.
9. Serve with tortilla chips or as a taco topping.

 

[respeito]

Beef Stew in Red Wine Sauce

recipe courtesy of : foodandwine.com

Ingredients

2 pounds beef from the flatiron part of the shoulder
1 tablespoon butter
2 tablespoons olive oil
Salt
Pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 cipollini or pearl onions
15 cremini mushrooms
15 baby carrots
5-ounce piece of pancetta
1/4 cup water
Dash of sugar
Chopped fresh parsley

Directions
Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.

Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.

Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.

Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.

For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons. (small strips or cubes)

Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.

To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.

 

[respeito]

Sweet Tea Brined Chicken

recipe courtesy of : southernliving.com / photo from pinterest.com

Ingredients

2 family sized tea bags
1/2 cup brown sugar
1/4 cup kosher salt
1 onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves
2 sprigs rosemary
1 Tablespoon crushed black pepper
2 cups ice cubes
3-4 pounds chicken pieces (bone in breasts)

Directions

Boil 4 cups of water, add tea bags, and steep for 10 minutes.

Stir in sugar and salt until completely dissolved. Add onion, lemon, garlic, and rosemary. Add ice and cool completely. Put the chicken into plastic bags and let sit in the brine for 24 hours.

Take the chicken out of the brine, and throw the brine away. Dry the chicken off with paper towels. Heat the to medium, but only on one side. Put the chicken skin side down, on the side that is not lit. Weird, but it works. Cover the grill and cook for 20 minutes. Flip the chicken and cook for 40 to 50 minutes or until cooked through.

About 10 minutes before the chicken is ready to come off, throw on some lemons that have been cut in half and asparagus.

this is the picture of how it looks from pinterest. doesn't that look good?

http://media-cache-ec3.pinterest.com/upload/218424650647925351_9ztxg04l_c.jpg

 

[respeito]

slow cooker recipe

Beef Tostadas

recipe courtesy of : recipe.com

Ingredients

1-1/2 pounds boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
3/4 cupfat-free refried beans
1-1/2 cups shredded iceberg lettuce
1 cup reduced-fat shredded Mexican-blend cheese
3/4 cup salsa

Directions

1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.

3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable.

5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.

 

[Kitkat103]

Frozen Fruit Pops

This recipe is perfect for the upcoming summer:


http://25.media.tumblr.com/tumblr_m5k5yfiIzj1rwb4jxo1_500.jpg

Ingredients:

1/3 cup diced kiwi
1/3 cup diced watermelon
1/3 cup diced strawberries
1/3 cup diced pineapple
1/4 cup fresh pineapple juice or orange juice
Directions:

Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Placein the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy!

 

[respeito]

Cheesesteaks

recipe courtesy of : thelittlekitchen.net

Yield: 4 sandwiches

Use two ribeye steaks for this recipe and you can't go wrong.

ingredients:
4 hoagie rolls, sliced (We love the Publix hoagie rolls!)
1/2 green pepper, sliced
1 large white onion, cut in half and sliced thick
8 oz mushrooms, sliced
1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
salt & pepper
3 1/2 Tbsp salted butter
8 slices of cheese (Provolone or Muenster)

directions:
Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.

Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.

Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).

Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.

Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.

Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions - for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.

If you have leftovers (if that's possible), refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

 

[respeito]

happy 4th of july, playgrounders

hello, everyone. i thought i would share a few recipes i found in case anyone needed some last minute meal / beverage ideas for tomorrows festivities.

be golden.

Frozen Boozy Bomb Pop Drink : this is a cocktail so it's not kiddo friendly.

recipe courtesy of : simplyfreshcooking.com

Ingredients
1 cup sugar
1 cup water
2 ounces vodka
2 ounces freshly squeezed lime juice
4-6 cups ice
4 ounces blue raspberry vodka
3 ounces cherry vodka

Instructions
1. To make a simple syrup, combine sugar and water and heat in a small saucepan until sugar dissolves. Cool completely in refrigerator.

2. In a blender add clear vodka, lime juice, 2 ounces simple syrup, and 1 1/2 cups of ice; blend on high until it reaches a “slush like” consistency, adding more ice if necessary. Pour into a container and place in the freezer. Next, in the blender add blue raspberry vodka, 2 ounces simple syrup, and 1 1/2 cups of ice; blend on high until desired consistency is reached, and pour into a container and place in freezer. Then, in the blender add cherry vodka, 2 ounces simple syrup, and 1 1/2 cups of ice; blend until desired consistency is reached and place into a container and place in freezer.

3. Let chill in freezer until ready to use.

4. To “assemble” drink layers, spoon some of the blue in the bottom of a glass, then white, then red on top.

Notes
You may add less or more booze to taste, and add more ice to each layer if necessary.

You can freeze this until it’s ready to use, but the consistency will change a bit.

To make a faster simple syrup: place sugar and water in a sealed container and shake well until sugar is dissolved.

***​

Grilled Maple-Mustard Chicken Wings

recipe courtesy of : chow. com


INGREDIENTS
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 pounds chicken wings, separated into drumettes and midsections (or flats), wing tips discarded
1/3 cup maple syrup
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon cider vinegar
2 teaspoons soy sauce
Vegetable oil, for oiling the grill

INSTRUCTIONS

Combine the salt, pepper, and cayenne in a large container with a tightfitting lid or a large resealable plastic bag. Add the chicken and toss with your hands until evenly coated. Close the container and refrigerate at least 30 minutes and up to 2 hours.

Meanwhile, place the maple syrup, Dijon mustard, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine; set aside.

Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the wings on the grate in a single layer so they are not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until the skin is opaque and no longer raw-looking, about 10 minutes. Brush all over with the reserved maple-mustard sauce and continue to cook, flipping and basting occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 10 to 15 minutes more.

how can you not make these?

http://search.chow.com/thumbnail/480/0/www.chow.com/assets/2011/08/28909_maple_chicken_wings_2_620.jpg

***​

Macho Nachos

recipe courtesy of : pauladeen.com

Ingredients
1 can refried beans
1 large bag white corn tortilla chips
1 medium onion, chopped
1 can chili (recommended Hormel) or your favorite chili recipe
1 cup shredded Pepper Jack cheese
1 cup shredded Cheddar cheese
1 cup sour cream
1 cup green onion, chopped
1 tomato, diced
1 jalapeno sliced

Directions
Have all ingredients prepared and ready to assemble nachos.

Pre-heat oven to 350 degrees.

In a small saucepan on low, heat refried beans until they are loose enough to spoon onto nachos. On a large oven proof platter, spread out tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with onions, Jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar cheese. Repeat this layering process until ingredients are used up. Place chips in the oven at 350 degrees until cheese has melted. Remove from oven and place on a trivet or heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.


http://images.pauladeen.com/sized/images/uploads/macho_nachosnew-291x437.jpg

 

[respeito]

Toasted Sesame Ginger Salmon
recipe courtesy of : howsweeteats.com


1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness, until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.



Sesame Ginger Honey Glaze

1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

 

[Pervy_Sage]

Toasted Sesame Ginger Salmon
recipe courtesy of : howsweeteats.com


1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness, until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.



Sesame Ginger Honey Glaze

1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Yum!!!!

 

[sweetjen35]

Spanakopita

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Adapted from Molly Katzen's New Moosewood Cookbook

Ingredients:
½ c olive oil
2 c onion, minced
¼ tsp salt
1 tsp basil
1 tsp oregano
2½ pounds fresh spinach, cleaned and de-stemmed
5 cloves garlic, minced
3 T flour
1 pound feta cheese, crumbled
1 c ricotta or cottage cheese
1 T black pepper
1 pound filo pastry leaves


Pour 4 oz. good red wine into the cook.
Preheat oven to 375ºF.
Sauté onion, salt, basil, and oregano in 2 T oil for 5 minutes.
Add spinach and cook over high heat for at least 5 minutes, until spinach becomes limp.
Turn down to medium, stir in garlic and flour, and cook for another 2 or 3 minutes.
Remove from heat and stir in the cheese and pepper. Taste and add more salt and pepper as desired.
Lay out a sheet of filo in the baking dish (it will overlap the sides). Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.
Spread half of the spinach mixture over the dough. Lay out another 8 sheets of filo as above. Spread the rest of the spinach on top, then lay out the rest of the filo.
Brush the top with oil and tuck the filo sheets into the pan.
Bake uncovered for 45 minutes, until golden-brown and crispy.

Yield 8 servings

Time 1½ hours

Tools
large saucepan or Dutch oven
wooden spoon
9x13-inch baking pan, oiled
pastry brush

Yum! Spanakopita is one of my favorite dishes!!!

 

[MSH2]

One of my simple but tasty soups

Tomato, crab Bisque

Tin of tomato soup, preferably heinz
Tin of crabmeat, usually pretty cheap,
Half a tin of sweetcorn, or add from frozen
garlic to taste
chilli to taste
Worcester sauce to taste

Add to the saucepan, soup first and then simmer. And Voila! tasty soup that's easy to make and inexpensive. Oh and you can add a vegetable stock cude if you want to add a little extra to the taste