March 11, 2016
Makes 6 servings 1/4 cup flour Fine sea salt Freshly ground black pepper 21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry 3 tablespoons flavorless oil, such as canola, or more as needed 6 slices thick-cut bacon, cut crosswise into 1-inch pieces 2 tablespoons unsalted butter 4 medium yellow onions, thinly sliced 4 cloves garlic (green germ removed), finely chopped One 12-ounce bottle Belgian, abbey, or brown ale or beer, such as Chimay 11/2 cups no-salt-added beef broth 21/2 tablespoons brown sugar (light or dark)
January 28, 2016
Makes 6-8 servings 2 medium onions, chopped 2-3 carrots, cut in chunks 1 head cauliflower, chopped in medium-size pieces 3 tablespoons olive oil 4-5 cloves garlic, minced 2 stalks celery, chopped 1-2 tablespoons curry powder (based on taste preference) ½ teaspoon red pepper flakes 6 cups vegetable or chicken broth 1 tablespoon tomato paste Salt and black pepper, to taste 1. Toss the chopped onions, carrots, and cauliflower together with 2 tablespoons of olive oil and some salt and pepper.
October 23, 2015
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious. 1 pound Brussels sprouts Salt and pepper to taste 1 tablespoon butter 3 cloves garlic, finely chopped 6 olives, finely chopped 2 eggs Lemon juice, to taste Chop off the ends of the sprouts.
March 13, 2015
HOMEMADE FIRE CIDER RECIPE 1/2 cup peeled, shredded/diced ginger root 1/2 cup peeled, shredded/diced horseradish root 1/2 cup peeled, diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish 1/2 cup white onion, chopped 1/4 cup minced or crushed garlic 2 jalapeno peppers, chopped Zest and juice from 2 lemons Raw apple cider vinegar Raw, organic honey to taste Put ginger, horseradish, turmeric,...
June 27, 2013
MINTED LAMB BURGERS 2 pounds freshly ground lamb 1 small onion, finely chopped 1/4 cup fresh mint, finely chopped 2 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon black pepper Olive oil 4 ounces sliced feta 4 brioche buns 4 tablespoons hummus Lettuce (garnish) Sliced tomatoes (garnish) 4 tablespoons store-bought fruit chutney Preheat grill for medium-high heat. Combine lamb, onion, mint, garlic and seasonings in bowl.
November 16, 2012
Makes 6 to 10 servings 1 medium pumpkin or 2 large butternut squash 2 tablespoons unsalted butter 4 ounces honey 4 ounces crème fraiche Salt and pepper to taste For the vinaigrette: 1 stick unsalted butter 1/8 cup sherry vinegar 1/8 cup honey 1 tablespoon soy sauce 1 loaf sourdough bread sliced 1/2 inch thick Olive oil 1 tablespoon toasted pumpkin seeds ...
September 20, 2012 |
THEY SAY that good cooks are born one of two of ways: They either had a great role model growing up or they learned out of self-defense. Chris Jelepis of South Philly is one of the former. "My mom was a wonderful traditional cook," Jelepis said. "She came from a Polish background, but when she married my dad she became the best Polish-Greek cook. " Jelepis now cooks for his wife, 8-month-old son, and 3-year-old daughter, a super-picky eater. Cooking is a family affair in their kitchen.
August 23, 2012 |
Keep your end-of-summer grilling interesting with this speedy grilled tuna dish that packs tons of big, bold flavors. We used tuna steaks, which are thick, meaty pieces cut from the fish in the opposite direction of a fillet. You also could use salmon steaks or swordfish. Use just a light coating of oil and a bit of salt and pepper on the fish. Then top with the fresh flavors of summer, with this cross between a fruit salsa and an herby chimichurri. The dish goes together in about two minutes with the help of a food processor.
May 17, 2012 |
Juice of 4 limes 6 tablespoons olive oil 1 teaspoon dried oregano leaves 1 teaspoon coarsely ground black pepper 1 teaspoon salt 1 1/2 pounds skinless, boneless chicken breasts 2 large onions, halved lengthwise and cut into 1/4-inch slivers 2 bell peppers (I like red and yellow), seeds removed and sliced into strips 2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature 1 1/2 cups guacamole (see note) 8 ounces sour cream or Greek yogurt 2 ripe plum tomatoes, cut into 1/2-inch dice 1 1/2 cups grated Monterey Jack cheese Tabasco or hot pepper sauce 1. Combine the lime juice, olive oil, oregano, and 1/2 teaspoon each of salt and pepper in a measuring cup. Mix well.
September 22, 2011 |
You can whip up a quick Southwestern dinner without all the fat found in tacos and burritos by making quesadillas. Though quesadillas usually are served as an appetizer, these are large and filling enough for supper. Jicama, a root vegetable with a thin brown skin and white crunchy flesh, can be served raw or cooked; both ways retain its crisp water chestnut-like texture. If jicama is hard to find, sub a green salad in the meal. Quick Quesadillas Makes 2 servings 1 teaspoon minced garlic 2 tablespoons diced red onion 1/2 cup drained, sliced canned pimento 1/2 cup rinsed and drained canned pinto beans Salt and freshly ground black pepper 4 8-inch flour tortillas 1/2 cup diced low-fat ham 1/2 cup shredded Monterey Jack cheese 1. Puree garlic, onion, pimento, and beans in a food processor.