- 2 tablespoons olive oil
- 1-1/2 pounds boneless beef chuck, cut into 1-1/2 inch chunks
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground paprika
- 2 teaspoons caraway seeds
- 2 cups beef broth
- 4 tablespoons tomato sauce
- 3/4 teaspoon salt
- freshly ground black pepper to taste
- 3 medium red bell peppers or a combination of colors: red, green, orange, or yellow and cut into 1 inch squares (I used ripened Cubanelle peppers; our garden was overflowing with them and I love their flavor, much like a mild banana pepper)
Friday, October 29, 2010
Tuesday, October 26, 2010
This wonderful Vermont Cheese Soup recipe is from "A Treasury of Great Recipes;" Price felt that it sounded kind of "far out." I don't particularly think so, but I do think that it's absolutely delicious. It isn't an overly-thick soup like those that have lots and lots of flour and other thickeners. And, though the recipe says that this will serve 4, it's really closer to 2 as it's written (unless you're serving the soup as an appetizer in very small cups).
The only changes that I made to the recipe were the use of black pepper instead of white pepper (I just don't like white pepper, it always tastes like dust to me), and I used milk instead of cream (which may be part of the reason why the soup wasn't super-thick). But if you like white pepper and want to use cream, by all means do so. And, even though I typically use low-fat cheeses, I used regular Cheddar cheese for this recipe since the cheese needs to melt nicely for the soup and that has not been my experience with lower-fat versions.
- 3 cups chicken stock
- 1 leek (white part only), chopped
- 1 stalk celery, chopped
- 1/2 onion, chopped (you don't have to be too precise with the chopping; the vegetables will be strained from the broth later)
- 2 tablespoons cornstarch
- 1 cup shredded sharp Cheddar cheese
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- salt to taste (I found that I did not need to add any salt; the stock and cheese were salty enough)
- 1 egg yolk
- 1/2 cup cream
- 1/4 cup dry white wine (optional)
In a large saucepan, heat chicken stock to boiling and add leek, celery, and onion. Simmer for 45 minutes then strain into a clean saucepan.
Mix 2 tablespoons cornstarch with 2 tablespoons of cold water, stir into soup and cook until slightly thickened (you'll have to increase the heat a bit at first).
Add the Cheddar cheese and stir in until cheese is melted. Add pepper and nutmeg, and taste to see if you need more salt.
To finish, combine 1 egg yolk with 1/2 cup of cream. Mix together and stir in 1/2 cup of the hot soup. Add this mixture to the soup, stirring rapidly and cook for 2 more minutes (don't let it boil). If you wish, add 1/4 cup dry white wine just before serving. Serves 4 (very small cups) or 2 (larger bowls).
Friday, October 22, 2010
- Two 12 oz. bottles of beer (one for you, one for the sauce)
- 1/2 cup dark molasses
- 1/2 cup brown sugar
- One 12-ounce bottle chili sauce (Mr. Arts recommends Heinz; on the Lonesome Road we used Homade, probably because I love the cute little round jar.)
- 1 tablespoon salt
- 1 clove garlic (finely diced)
- 1 teaspoon pepper
- 1 teaspoon ground sage
- 1/2 teaspoon mustard powder (like Colman's)
Above: amazing "silvergami" fine silver jewelry by Allegro Arts.
Friday, October 15, 2010
- 4 eggs, beaten
- 1-2/3 cups sugar
- 1 cup vegetable oil (I like to use safflower)
- 1 (15 ounce) can solid pack pumpkin
- 2 cups unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Tuesday, October 12, 2010
- 12 oz. Italian sausage, cut into slices (I use turkey Italian sausage but you can use a traditional pork sausage, or even seasoned veggie crumbles)
- 1-1/2 cups dried lentils, picked over and rinsed briefly
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 8 cups vegetable or chicken broth
- 10 oz. package of frozen chopped spinach
- 1/2 to 1 teaspoon salt
- freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- one large russet potato, chopped (I leave on the peel for more nutrition)
Thursday, October 7, 2010
Tuesday, October 5, 2010
Alarmed by many of the unpronounceable ingredients in many brands of store-bought pimento cheese, I began to research recipes for this food of the cheese gods and discovered that it is amazingly simple. And, it's one of those preparations that tastes so much better when homemade. Plus you can control the fat content by using low-fat dairy products. Well, sort of.
Of course, the classic accompaniment to pimento cheese is white bread but I do like it heaped (too high) on stone-ground wheat crackers as well. Pimento cheese is really very subtle and mild, it combines best with flavors that aren't too assertive (no chicken and biscuit-flavored crackers, please). The amount of onion and garlic powders in the recipe can vary according to taste; personally I like to taste cheese, with a little extra seasoning.
And by the way, my pimento cheese-loving friend is partnering to open an online shop full of delightful accessories for young girls - check for Herding Turtles on Etsy soon!
- 8 ounces low-fat Neufchatel cheese
- 8 tablespoons low-fat mayonnaise (substitute half sour cream if you like)
- 8 ounce jar of diced pimentos, well-drained
- 3/4 teaspoon onion powder, more or less to taste
- 1/2 to 3/4 teaspoon garlic powder, more or less to taste
- 2 cups shredded sharp Cheddar cheese
- salt and freshly ground black pepper to taste
And, try not to eat it all at one sitting.