Instructions
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Combine all ingredients and mix thoroughly
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Pour into hot greased 1.5 quart baking dish
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Bake at 375 for 45 minutes or until top is browned and crisp around the edges
Ingredient: Onion
Spaghetti and Shrimp (Kevin)
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| Servings |
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Ingredients
- 1 lb Shrimp Uncooked, peeled
- 4 Tomatoes Plump, ripe
- 1/4 cup olive oil
- 1 Onion Minced
- 1 Bay Leaf Crushed
- 1 tsp Black Pepper
- 1 lb Spaghetti
- 1/2 cup White Wine
- 2 tbsp Tomato Sauce
- 1 tsp Oregano
- 2 tbsp Parsley Chopped
- 1/2 tsp Crushed Red Pepper
- 1/2 tsp Salt
- 1 tbsp Lemon Juice
Ingredients
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Instructions
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Blance and peel tomatoes
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Saute the onion and garlic in olive oil
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Add the chopped tomatoes, seasonings and wine
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Let the sauce simmer for 5 minutes until well blended
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Add the shrimp and cook for 5 minutes; do not overcook
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Cook pasta al dente
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Drain and place sauce over spaghetti
Recipe Notes
Can sub fresh tomatoes with 16oz can tomatoes
Potatoes with Sweet Red Peppers
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| Servings |
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Ingredients
- 3 Potatoes Medium all purpose
- 2 Onion Medium
- 4 Red Bell Peppers Medium
- 1/4 lb Prosciutto Thinly sliced, optional shredded
- 1 tsp Rosemary Finely chopped (can sub 1/2 tsp dried)
- Salt To taste
- Pepper To taste
- 1/4 cup olive oil
Ingredients
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Instructions
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Cut potatoes into 1/2 inch slices
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Cut onions into eights
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Cut bell peppers lengthwise into thick slices
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Preheat oven to 400
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Place potatoes, onions and red peppers in a large roasting pan
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Add the prosciutto, rosemary, salt and black pepper
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Drizzle on the oil and toss with vegetables
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Bake, stirring 2-3 times, for about 35 minutes or potatoes are tender
Potato Pancakes
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| Servings |
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Ingredients
Version #1
- 5 lb Potatoes Peeled and diced
- 2 Onion
- 2 Egg
- Salt
- 1/2 cup Flour Can sub with bread crumbs or matzo meal
- 1/4 tsp Baking Powder
- Lemon Juice
Ingredients
Version #1
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Instructions
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Cut potato into small pieces and grate with onions in a food processor
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Place strainer in pan and pour grated mixture into strainer
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Leave water drain and then pour out all water leaving starch in pan
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Pour potato mixture into pan with starch
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Add eggs, salt, flour and baking powder
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Spoon into hot oil and fry until golden on both sides
Pizza Sauce
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| Servings |
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Ingredients
- 2 Onion
- 1 can Tomato Puree Large can
- 2 cans Tomato Paste Small cans
- pinch Sugar
- 4 cans Water Small cans
- 1 can Tomato Sauce Large can
Ingredients
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Instructions
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Brown onions
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Mix all ingredients an cook for about 1/2 hour
Baked Mushrooms
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| Servings |
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Ingredients
- 1/3 cup olive oil
- 2 tbsp Wine Vinegar
- 1 Onion Medium, grated (use a bit less than full onion)
- 1/2-1 clove garlic Minced
- 2 tbsp Fresh Parsley Chopped
- 1/8 tsp Dried Basil
- 1 tsp Salt
- 1/4 tsp Pepper
- 1.5 lbs Fresh Mushrooms Sliced
- 4 tbsp Butter
- 1/2 cup Bread Crumbs Coarse, homemade
- 1 tbsp Grated Parmesan Cheese Fresh
Ingredients
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Instructions
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Combine oil, vinegar, onion, garlic, herbs, salt and pepper
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Add mushrooms
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Marinate for 3 hours and baste frequently
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Drain and saute in butter over high heat for 1 minute
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Reduce heat to low and cook for 10 minutes, stirring frequently
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Transfer to a buttered baking dish and sprinkle bread crumbs and cheese over mushrooms
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Broil until top is browned
Recipe Notes
Serve as a first course or vegetable accompaniment to meat or fowl
Baked Chicken with Mushrooms (Jossie)
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| Servings |
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Ingredients
- 3 pounds Chicken Breasts
- 12 Double Saltines No other brand will work!
- 1/2 tsp Dried Tarragon Flakes
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 cup Butter or Margarine
- 1/4 cup Onion Finely chopped
- 4 ounces Sliced Mushrooms Drained
- 1/2 cup Dry White Wine
- 1/2 cup Chicen Broth
- 1 cup Seedless White Grapes Split
Ingredients
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Instructions
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Place saltines between two sheets of waxed paper. With a rolling pin, crush very fine
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Add salt, pepper and tarragon to the crumbs
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Moisten the chicken breasts and dip in crumb mixture
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Refrigerate for about 15 minutes to let crumbs set
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In a skillet melt the margarine
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Lightly brown chicken on each side and remove to sallow baking dish, placing the chicken in one layer only
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To the margarine remaining in the skillet add the chopped onion, saute until soft, add mushrooms, chicken broth and white wine. Pour over chicken.
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Bake in oven at 375 for 35 minutes
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Remove from oven, add the sliced grapes and bake for an additional 10 mintues
Shepherd’s Pie (Alton Brown)
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| Servings |
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Ingredients
Potatoes
- 1.5 pounds Russet Potatoes
- 1/4 cup Half and Half
- 2 ounces Unsalted Butter
- 3/4 tsp Kosher Salt
- 1/4 tsp Fresh Ground Black Pepper
- 1 Egg Yolk
Meat Filling
- 2 tbsp Canola Oil
- 1 cup Onion Chopped
- 2 Carrots Peeled and diced small
- 2 cloves garlic Minced
- 1/5 pounds Ground Lamb
- 1 tsp Kosher Salt
- 1/2 tsp Fresh Ground Pepper
- 2 tbsp All Purpose Flour
- 2 tsp Tomato Paste
- 1 cup Chicken Broth
- 1 tsp Worcestershire sauce
- 2 tsp Rosemary Leaves Freshly chopped
- 1 tsp Thyme Leaves Freshly Chopped
- 1/2 cup Corn Kernels Fresh or frozen
- 1/2 cup English Peas Fresh or frozen
Ingredients
Potatoes
Meat Filling
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Instructions
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Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
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Preheat the oven to 400 degrees F.
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While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
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Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Ottolenghi’s Maqluba
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| Prep Time | 40 minutes |
| Cook Time | 100 minutes |
| Servings |
Servings
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Ingredients
- 2 Eggplant sliced into 1/4" thick rounds
- 1 2/3 cups Basmati Rice
- 8 Skinless Boneless Chicken Thighs
- 1 Onion Peeled and Quartered Lengthwise
- 10 Peppercorns
- 2 Bay Leaves
- 4 cups Water
- 2 cups Sunflower Oil (approximately)
- 1 Cauliflower cut into florets
- 1 tbsp Butter melted
- 4 Tomatoes Sliced 1/4" Thick
- 8 cloves garlic peeled and sliced in half
- 1 tsp Ground Tumeric
- 1 tsp Ground Cinnamon
- 1 tsp Allspice
- 1/4 tsp Fresh Ground Pepper
- 1/2 tsp Crushed Red Pepper
- 1 tsp Baharat
- 1/4 cups Pine Nuts Slivered Almonds or Pistachios
- Lemon Wedges
Ingredients
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Instructions
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Salt both sides of the eggplant slices and layout on paper towels for about 30 minutes. The eggplant will literally bead up with water.
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Rinse rice until the rinse water is clear. Put rice in a bowl and cover with water to soak for about half an hour.
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Pound the chicken thighs with a tenderizing mallet. Season with salt and pepper on both sides. Put a teaspoon of sunflower oil in a large medium hot sauce pan. Sear chicken for 3-4 minutes on both sides. Add onion, pepper corns, bay leaves and 4 cups water and bring to a boil. Cover, turn down heat and simmer for 20 minutes. Remove chicken and set aside. Strain broth and reserve.
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In a dutch oven that is about 10" in diameter and 5" deep, add remaining sunflower oil. The oil should be about 3/4" deep. Heat oil over a medium hot burner. Working in batches, cook cauliflower florets in the hot oil until they begin to brown, about 4 - 5 minutes, turning with tongs as they brown. Remove to paper towels and season with salt and pepper.
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Dry the eggplant slices and fry them in batches in the same oil until they begin to brown, about 5-6 minutes. Let drain on paper towels.
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Discard the oil and wipe clean. Cut a parchment circle the size of the pan and lay it in the bottom. Brush the parchment and the sides of the pan with melted butter.
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Begin layering the maqluba, starting with the tomatoes. Arrange the tomatoes in an overlapping circular pattern. Then layer the eggplant on top of the tomatoes. Next scatter the cauliflower over the eggplant. Place the cooked chicken thighs on top of the cauliflower. Scatter the rice and garlic over the top. Using your hands press the rice evenly.
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Skim any residual fat off the chicken broth. Put 3 cups of broth into a bowl. Whisk in the spices and 1 t salt. Pour the seasoned broth over the rice. Using your hands press down on the rice until the broth covers the rice. At first it may seem too dry, but if you keep pressing the broth will surface to the top. If there is not enough broth to cover the rice you can add a bit more liquid, but just enough to cover.
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Now you are ready to cook the maqluba. Put the pot on a medium burner and heat until the liquid just begins to boil. Reduce heat to low, cover and cook for 30 minutes. Keep the lid on as the steam is necessary to cook the rice through. Don't peek! After 30 minutes, turn off the heat and remove the lid briefly. Place a clean kitchen cloth over the top of the pot. Quickly put the lid back on and allow the maqluba to sit for 10 minutes.
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When you are ready to serve, remove the lid and place a serving dish over the top. Invert the pan and let the maqluba sit for three minutes before removing the pan.
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Scatter pine nuts over the top of the maqluba and serve with the cold herbed yogurt and cucumber sauce. Serve with a wedge of lemon.
Recipe Notes
1) I used skin on thighs, and cut each thigh in half. Don't know if you need to do that though, but it made each half almost bite size, once cooked.. I also got 2 breasts (each cut in thirds), but I thought the thighs were MUCH more moist. By the way, I got the butcher at Whole Foods to take the bones out.
2) I heavily seasoned both sides of the chicken with a mixture of about 1 tablespoons of the Bharat and powdered chicken broth mix (mixed these two together), and salt and pepper, and browned quickly, over high flame on both sides (longer on skin side, so it was crispy). I couldn't fit it all in a single layer in the pot, so probably left out 6 pieces. IN retrospect, I could/should have overlapped it and put all the chicken in.
3) I skipped do the whole step of cooking the chicken in water with the peppercorns and bay leaves. When the time came to add liquid, I simply used regular water, with all the seasonings mentioned in the recipe to add to the "broth".
4) I roasted the eggplant instead of frying it. I brush both sides very well with olive oil and sprinkling with salt/pepper at 450 degrees until browned. Note that I usually microwave olive oil with sliced garlic, so that the oil is nicely garlicky scented, and then used the garlicky oil I used 3 italian eggplant (don't know why) but I could/should have used more. I had enough to make a single layer on the dish, but not enough to overlap, as they suggested.
5) I also roasted the cauliflower same was as above, and added a tad of numeric for color.
NOTE that I did step 4 and 5 earlier in the week.
6) As to the tomatoes, again, I sliced them and salted them and left them in a colander to drain, but you don't have to do that. Again, I probably could have used more - I had enough for a single layer, but not overlapped.
7) I always rinse basmati rice well before using it (most basmati recipes recommend doing such, but this one didn't - I wonder if the starch (that was rinsed off) would have been useful in the dish? I used 2 cups instead of 1 2/3 and added about an extra 1/2 cup water.
8) When done, I tasted the rice and thought it needed to be softer, and added another 1/2 cup water for about 5-10 more minutes.
8) I used a high sided sauce pan (11 inches) instead of a dutch oven. Be careful with your choices, as you have to turn it all upside down onto a plate when you are done, and the heavier the pot, the harder it is. This step needs 2 sets of hands, for sure.
Butternut Squash Soup
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Ingredients
- 1 tbsp olive oil
- 1 Onion Medium, chopped
- 2 cloves garlic Minced
- 1/4 tsp Ground Allspice
- 1/4 tsp Ground Ginger
- 4 cups Butternut Squash Cubed; can use other winter squash, fresh or frozen
- 3/4 tsp Salt
- 1 tbsp Maple Syrup
- 4 tsp Plain Low-fat Yogurt Optional - for garnish
Ingredients
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Instructions
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1. Heat the oil over medium heat in a 6-quart stockpot. Add the onion and cook until soft but not brown, about 6 minutes. Add the garlic, allspice and ginger, and cook, stirring frequently, for 1 minute more.
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2. Add the squash, broth and salt, and bring to a boil. Reduce heat and simmer until squash is tender and the broth is slightly reduced, about 15 minutes for fresh squash and 5 minutes for frozen. Remove from heat and stir in maple syrup. Allow soup to cool slightly, then puree in a blender until smooth.