Sunday, October 7, 2012
3 tbsp. butter
3 tbsp. flour
4 cups vegetable broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small chopped onion
1 small clove garlic, minced
1/4 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 cup heavy cream
1 egg yolk
1 1/2 cups shredded Cheddar cheese
In a large, heavy saucepan, melt butter. Add flour and cook several minutes, stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring, and add broccoli, carrots, celery, onion, garlic, thyme, salt and pepper which have been mixed. Cover and simmer 8 minutes until vegetables are tender. Blend cream and egg. Gradually blend in several teaspoons of soup. Return to soup and cook, stirring until thickened, and blend in cheese.
Saturday, October 6, 2012
6 oz. penne pasta
1 onion, chopped
2 tbsp. olive oil
1 clove garlic, minced
1 green bell pepper, sliced
3 stalks celery, chopped
1 (14.5 oz.) can diced tomatoes
1 1/2 cups dry hard cider
1 1/2 tbsp. tomato paste
Salt to taste
Ground black pepper to taste
3/4 lb. fresh prawns
In a large skillet over medium heat cook onion in olive oil for 2 minutes. Add garlic, green bell pepper, celery and cook for an additional 5 minutes. Stir in tomatoes, tomato puree, dry cider, salt and pepper and bring to a boil. Add pasta, mixing in well. Cover and let simmer for 15 minutes. Remove lid, add prawns and cook for 5 minutes. Adjust seasoning, if necessary. Serve warm.
Friday, October 5, 2012
1 pound dried black beans, (2 1/2 cups), rinsed
1 tablespoon extra-virgin olive oil
1/4 cup mustard seeds
2 tablespoons chili powder
1 1/2 teaspoons cumin seeds, or ground cumin
1/2 teaspoon cardamom seeds, or ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, sliced
8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cups mushroom broth, or vegetable broth
1 6-ounce can tomato paste
1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
1 1/4 cups grated Monterey Jack, or pepper Jack cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges
1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.
2. Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.
3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
4. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.
Ingredient notes: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
Equipment: 5- to 6-quart slow cooker
Per serving: Calories 306, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Cholesterol 20 mg, Sodium 415 mg, Carbohydrate 40 g, Fiber 13 g, Protein 18 g, Potassium 735 mg. Daily Values: Iron 22%. Exchanges: Starch 2,Vegetable 2.5,Medium-Fat Meat 1,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
Thursday, October 4, 2012
4, 6 oz. halibut steaks
1/3 cup fat-free plain yogurt
2 tbsp. reduced-fat mayonnaise
2 tbsp. snipped fresh dill
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
Combine the yogurt, mayonnaise, dill and mustard into a small bowl. Cover bowl and place in the refrigerator. Season halibut with salt and pepper. Use nonstick cooking spray or oil on grill, then preheat for medium heat. Grill halibut, covered, for 4-6 minutes on each side or until fish flakes easily with a fork. Serve refrigerated sauce with halibut.
Wednesday, October 3, 2012
1 small onion, thinly sliced
1 tbsp. margarine
1 cup uncooked Arborio or other short-grain rice
1/2 cup of dry white wine
1/2 tsp. TABASCO® brand Pepper Sauce
2 cups low sodium chicken broth, divided
1/4 cup grated Parmesan cheese
Salt and freshly ground white pepper (optional)
Cook and stir onion in margarine in large skillet over medium-high heat until soft. Add rice and saffron; stir constantly 2 to 3 minutes. Add wine and Tabasco® Sauce; stir until absorbed. Stir in 1-cup broth and cook uncovered, stirring frequently until broth is absorbed. Add remaining broth and hot water, 1/2 cup at a time, stirring constantly from bottom and side of pan. (Wait until rice just begins to dry out before adding more liquid.) Continue stirring and adding water until rice is tender but firm to the bite and has the consistency of creamy rice pudding. (The total amount of liquid used will vary. Watch rice carefully to ensure proper consistency.) Stir in cheese and salt and pepper, if desired.