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Monday, January 26, 2009 1. Put the stew meat in a ziploc or a container, add a couple tablespoons of flour, and salt & pepper to taste. Shake or stir to coat flour. 2.Heat a tablespoon or two of olive oil in a large stockpot. Add garlic paste and meat. Cook stirring a bit till meat is browned. 3. Add stewed tomatoes and 1 or 2 cups of water plus the appropriate amount of bouillon. (Depends how much stew you want, exact amounts aren't really necessary.) 4. Seasonings: If you have Worcestershire sauce, add a couple of slugs of that. If you have a bay leaf, add one. Add a teaspoon or so of oregano or marjoram or a little of both. If you have onion powder or something like that you can add a bit for flavor, since you don't have onions. 5. Bring to a boil, then reduce heat, cover and simmer for 1 to 1.5 hours. 6. Add peeled, diced potatoes. 7. Slice up 2-3 stalks of celery and add that. 8. Add some green beans chopped into 1-inch lengths if you have them still. 9. Turn heat up and bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, till potatoes are fork-tender. 10. If you want to add frozen or canned corn and frozen peas, however much you want, you can do that and cook for five more minutes. Season to taste with salt and pepper. posted by SAJ | 12:25 AM | (0) comments Sunday, December 10, 2006 Slow Cook Chicken Tortilla Soup Ingredients: SOUP - 1 lb. boneless, skinless chicken thighs - 1 (15 oz) can crushed tomatoes - 1 (10 oz.) can enchilada sauce - 1 medium/small onion - 4 jalapeno peppers (chopped) - 2 cloves of garlic, minced - 2 cups water - 1 (14.5 oz) can chicken broth - 1 tsp cumin - 1 tbsp chili powder - 1 tsp salt - 1 tsp pepper - 1 bay leaf - 1 can mexican corn - 1/3 cup chopped cilantro CHIPS: - 7 corn tortillas - olive oil DIRECTIONS: 1. Place chicken, tomatoes (I blender mine first), enchilada sauce, onion, chilies and garlic into slow cooker. Pour in water and chicken broth and season with cumin, chili powder, salt, paper and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or on high 3-4 hours. 2. (for chips) Preheat oven to 400 degrees F 3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. 4. Bake in preheated oven until crisp, about 10-15 minutes 5. (for soup) Remove chicken, cut/shred on cutting board and return to soup. Serve in bowls and garnish with avocado, sour cream, tortilla strips etc... YUM! stolen and only slightly modified from allrecipes.com posted by SAJ | 2:08 PM | (1) comments Sunday, June 18, 2006 Secret Lemon Sauce for Chicken (or fish) Saute two cloves crushed garlic in two TBS butter until soft. Add 1.5 cups H2O with two/three cubes chicken bullion. (if you need to cut sodium, use canned low/so chicken stock) Stir in half cup fresh lemon juice and four packets SPLENDA*. Bring to boil. In small cup whisk 1 TBS cornstarch to quarter cup cold water. Stir slowly into sauce to thicken as you like. Can add capers for Picatta Sauce. *or sugar posted by SAJ | 7:19 PM | (0) comments Sunday, April 02, 2006  The Pie Crust Recipe from my Pastry Mat 1 1/4 cups flour 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup butter 1/4 cup iced water Sift flour, salt and sugar together. Cut in the butter until dough is crumbly. Add enough iced water to the crumbs so that they hold together. Chill dough for at least 1 hour. Roll out on the pastry mat to the desired size. (Double this if you want a top for the bottom of your pie.) The Apple Pie Recipe from my Pastry Mat 6 1/2 cups apples, peeled and sliced 1 cup sugar 1/4 cup butter, melted 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon lemon juice** 2, 9-inch pastry crusts, uncooked 1 tablespoon of flour (for bottom crust to keep apples from gettting soupy)* Line 9" pie pan with one pie crust. Mix sugar, butter, cinnamon and nutmeg together in a large mixing bowl. Add apples and toss to coat. Transfer apple mixture to lined pie pan and sprinkle with lemon juice and cover with remaining crust. Seal edges and cover crust edges with pie shields.** Cut holes or lightly pierce crust to allow steam to escape. Bake at 425 degrees F for 35-45 minutes. **I skip this * I added this 
posted by SAJ |
12:50 PM |
(0) comments
Tuesday, May 24, 2005  Dad's Chicken Wings Ingredients: 8 to 10 chicken wings 2 scallion stalks 1/4 c. soy sauce (Chinese soy = never Kikoman. Ooops. I disobeyed this one.) 1/4 c. sherry (either straight sherry or a Chinese cooking wine like "Shao Xing Cooking Wine") l/2 c. water. 1-2 T. brown sugar 1/4 tsp.five spice (not in original recipe) Directions: l. Chop off and discard bony tips of chicken wings; then cut each wing in two. (Mine came already cut up in the package) Cut scallions in 1 " sections. 2. Place wings and scallions in a pan with soy sauce, sherry, water,sugar and five spice.. Bring to a boil; then simmer, covered, 30 minutes. 3. Uncover pan and simmer 15 min. more, stirring and basting frequently for uniform color. Refrigerate to chill if using as appetizers. We serve warm with rice and side dish of cucumbers sliced with cut up scallions and seasoned rice vinegar. Serves 6-8 (except in our family--Serves 4 or 2 really really big eaters) My mother-in-law informs me that the recipe is one they got from the Gloria Bley Miller's "The Thousand Recipe Chinese Cookbook" It's called "Red-Simmered Chicken Wings". on Pg. 108. posted by SAJ | 8:23 AM | (0) comments Sunday, March 06, 2005  Toby's Favorite Chili Ingredients: 1 big onion 2 cloves garlic 2 stalks celery 1 orange bell pepper 1 large can stewed (without their juice) tomatoes pureed in a blender 1 lb. ground beef 1 cup stock 1/3 cup red wine enough olive oil to coat bottom of pan 1 tablespoon oregano 2-3 tablespoons of chili pepper a dash of cayenne pepper salt and pepper to taste 1/2 small can of tomato paste 1 can kidney beans 1 can black beans Directions: 1. Pour yourself a glass of wine to drink while you cook. 2. Chop onions, garlic, celery, peppers. Brown ground beef in small amount of olive oil. (Drain when done if extremely fatty, but leave some it holds it together) Mix in onions and garlic and sauté together briefly. Throw in celery and peppers, sauté for a couple of minutes. Add pureed stewed tomatoes and tomato paste. 3. Pour in stock and wine. Season with salt, pepper, orregano, cayenne pepper and chili powder. Bring mixture to a boil, then cover and simmer over medium heat for 1- 1 and a half hours. 4. Rinse beans and add to pot. Let the stew bubble for 15 minutes or so. 5. Drink the rest of your glass of wine and enjoy! posted by SAJ | 9:01 PM | (0) comments Tuesday, February 08, 2005  Potato Soup Ingredients: 3 lbs* of potatoes peeled and cubed whole milk** butter salt 1 cup shredded cheddar cheese 3 stalks of celery 1 big onion Bacon bits (fry it up, store bought bacon bits are gross) scallions or green onions sour cream Directions: 1. Boil potatoes until done (stick a fork in them to tell). Drain off water. 2. Mash potatoes. 3. In another pan saute chopped onion and chopped celery (I used olive oil to saute with). 4. Add sauted onions and celery to mashed potatoes. 5. Add butter and milk until desired consistency is reached (wing it). 6. Add cheese and cook until cheese is melted. 7. Serve with a dollop of sour cream, a sprinkle of cheese, freshly chopped scallions and bacon bits. *I didn't know how many potatoes that would be either until I read the bag and it said each potato weighed aproximately 1/2 a pound. So if you're using biggish baking sized potatoes that would be 6 potatoes. **I used 2% I couldn't tell the difference posted by SAJ | 8:17 PM | (2) comments | |
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