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MULTICOOKER LEMONY CHICKEN WITH FINGERLING POTATOES AND OLIVES (From nbcnews.com) 8-7-21 Top of page
4 (5-7 oz.) bone-in chicken thighs,
trimmed
1/2 tsp. table salt
1/4 tsp. pepper
2 tsps. extra-virgin olive oil,
plus extra for drizzling
4 garlic cloves, peeled and smashed
1/2 cup chicken broth
1 small lemon, sliced thin
1 1/2 pounds fingerling potatoes,
unpeeled
1/4 cup pitted brine-cured green
or black olives, halved
2 tbsps. coarsely chopped fresh
parsley
Pat chicken dry with paper towels and sprinkle with salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate. Add garlic to fat left in pot and cook, using highest sauté function, until golden and fragrant, about 2 minutes. Stir in broth and lemon, scraping up any browned bits. Return chicken skin side up to pot and add any accumulated juices. Arrange potatoes on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to serving dish and discard skin, if desired. Stir olives and parsley into potatoes and season with salt and pepper to taste. Serve chicken with potatoes.
TOMATO AND WHITE BEAN GAZPACHO 8-7-21
2 cups tomato juice
2 tbsps. vegetable or olive oil
2 tbsps. apple cider vinegar
3/4 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced or crushed
2/3 cup chopped cucumber
1/3 cup chopped green bell pepper
1 jalapeno, chopped, optional
1 tbsp. fresh cilantro, finely
chopped
1/4 cup sliced black olives
1/4 cup sliced green onions
15 oz. great northern beans, drained
and rinsed
2 medium tomatoes, chopped
Whisk together first 6 ingredients. Add remaining ingredients and mix well. Cover and refrigerate for 2 hours to allow flavors to blend.
STEWED TOMATOES 8-7-21
2 large tomatoes, peeled and quartered
2 tbsps. brown sugar
1 tbsp. butter
1/2 tsp. seasoned salt
dash pepper
1 tbsp. corn starch
1/4 cup cold water
In 1 quart microwave safe bowl, combine all but corn starch and water. Microwave on high for 5 minutes. Combine corn starch and water until smooth. Stir into tomato mixture and microwave 1 minute.
OVEN-FRIED OKRA (From goodfoodstl.com) 8-14-21
4 cups fresh cut okra
4 tbsps. cornmeal
6 tbsps. Italian-style Panko breadcrumbs
1/2 tsp. salt
1/2 tsp. pepper
1 tbsps. grated Parmesan cheese
2 eggs beaten
3-4 tbsps. canola oil
Preheat oven to 425°. Combine the cornmeal, Panko, salt, pepper, and Parmesan cheese in a gallon-size Ziplock bag. In a separate bowl, gently toss the okra with the beaten eggs until evenly coated. Refrigerate for 5 minutes after coating. Pour oil onto a rimmed baking sheet (15x10") and place in preheated oven for just a few minutes, being careful not to let it smoke. Add wet okra a little at a time to the bag and shake until coated. Add additional cornmeal and Panko breadcrumbs if needed. Add okra to hot baking sheet. Bake for 15-20 minutes, or until tender, turning okra halfway thru baking. For more golden brown, increase heat to broil and watch carefully, stirring as needed.
FREEZING FRESH BROCCOLI (From glad.com) 8-14-21
Split your broccoli into sections that are no larger than 1 1/2" wide. Save the large stems to freeze for use in soups and stews. Boil in water for three minutes to blanch, or steam it for five minutes. Place in ice water for the same duration of time that it was boiled or steamed. Make sure to dry well, using a salad spinner or a colander and blot dry. Place on tray to individually freeze each floret. This ensures that the broccoli is thoroughly dry and frozen separately before storing. Place frozen pieces in a freezer bag then freeze flat.
SPANISH CAULIFLOWER RICE 8-14-21
1 bag cauliflower rice
1/2 lb. ground pork or beef
chili powder, to taste
cumin, to taste
Mrs. Dash southwest blend, to taste
minced onion, to taste
garlic powder, to taste
1/2-3/4 small bell pepper
1 can Ro-Tel tomatoes and chilis
1 small can tomato sauce
1 can black beans, rinsed and drained
Brown meat with spices and drain. Put in crockpot. Add Ro-Tel, tomato sauce and black beans. Put on high for 1 1/2 hours, then low for several hours. Serve with cheese and sour cream.
STUFFED CARMEN PEPPERS (From hearthandvine.com) 8-21-21 Top of page
5 Carmen peppers
1/2 lbs. ground turkey
1/2 cup jarred salsa
4 oz softened cream cheese
1 cup Mexican shredded cheese mix
1/2 tsp. cumin
Preheat 350°. Cut off tops of peppers. Remove ribs and seeds. Brown turkey. Add salsa and cumin. Lower heat and add cream cheese and shredded cheese. Fill peppers and place the tops back on. Pack tightly into a vegetable oil sprayed glass baking pan. Bake for 35 minutes. Serve with chopped lettuce, tomatoes and a dollop of sour cream.
EGCABBACTO SANDWICH 8-21-21
2 slices rye bread
1 egg
1 inner light green cabbage leaf
2 slices cooked bacon
2 slices tomato
salad dressing or mayonnaise
Lightly toast bread. Break open egg into frying pan, pierce yolk but do not stir. Flip egg, making sure not to burn edges. Use an inner cabbage leaf for tenderness, lettuce can be used but it will have a different flavor. Cook bacon and drain. Slice tomato 1/8" thick. Spread dressing on one slice of rye and add fried egg, bacon, cabbage, tomato. Top with remaining slice of rye.
FREEZING TOMATOES FOR SOUPS (Not for tomato slices for sandwiches) 8-21-21
Core tomatoes, place on cookie sheet and freeze. After solid, place in bags. To use, take tomatoes out and run under cold water. Skin will fall off.
GAZPACHO SOUP (sep/oct82pg3) 8-21-21
1 cup chopped, peeled and seeded
tomatoes
1/2 cup finely chopped green pepper
1/2 cup finely chopped cucumbers
1/2 cup finely chopped celery
1/4 cup finely chopped yellow onion
2 sprigs minced watercress
2 tsps. parsley
1 clove minced garlic
2 tbsps. white tarragon vinegar
2 tbsps. olive oil
2 tbsps. wine vinegar
1 tbsp. lemon juice
1 tsp. salt
fresh ground pepper to taste
4 cups seasoned vegetable juice
pinch mace
Mix together and chill 1-2 days. Serves 6.
GAZPACHO (From altonbrown.com) 8-21-21
1 1/2 pounds vine-ripened tomatoes
Tomato juice
1 cup peeled, seeded, and chopped
cucumber
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 clove garlic, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 tsps. balsamic vinegar
2 tsps. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. ground cumin, toasted
1/4 tsp. freshly ground black pepper
2 tbsps. thinly sliced fresh basil
leaves
Fill a 6-quart pot halfway full of water, set over high heat, and bring to a boil. Meanwhile, make an "X" with a paring knife on the bottom of each tomato. Drop the tomatoes in the boiling water for 15 seconds, remove, and transfer to an ice bath until cool enough to handle, about 1 minute. Remove and pat dry. Peel and halve the tomatoes. Seed the tomatoes, putting the seeds and pulp in a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Chop the tomato flesh. Combine the tomatoes and juice in a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, salt, cumin, and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for at least 2 hours or up to overnight. Serve with thinly sliced basil.
FREEZING TOMATOES FOR SOUPS (Not for tomato slices for sandwiches 8-21-21) 8-28-21 Top of page
Core tomatoes, place on cookie sheet and freeze. After solid, place in bags. To use, take tomatoes out and run under cold water. Skin will fall off.
PULL APART DOGS IN A BLANKET RING (From foodnetwork.com) 8-28-21
All-purpose flour, for dusting
Four 8 oz. tubes refrigerated crescent
dough sheets
1 large egg, well beaten
2 tbsps. poppy seeds
2 tbsps. white sesame seeds
16 3/4 oz. slices American cheese
12 large beef hot dogs, about 7
inches long
Spicy mustard, for serving
Position an oven rack in the center of the oven and preheat to 375 degrees F. Turn a large baking sheet over, then cut a piece of parchment large enough to cover the bottom of the baking sheet. Lightly dust a work surface with flour. Stack 2 crescent dough sheets on top of each other, then use a rolling pin to roll the dough into a rectangle slightly larger than the parchment, about 17 inches by 13 inches. Gently transfer the dough to the parchment on the inverted baking sheet. Repeat with the remaining dough sheets, setting the second rectangle aside on the work surface. Brush the dough on the baking sheet with the beaten egg, sprinkle with half the poppy and sesame seeds and top with the cheese, leaving a 1/2-inch border all the way around. Top with the reserved rectangle of dough and pinch the sides to close. Position a 3 1/2-inch bowl upside down in the center of the dough. Use a sharp knife to make 1 cut from the center of the top edge of the dough rectangle straight down to the rim of the bowl, 1 cut from the center of the bottom edge of the dough rectangle straight up to the rim of the bowl, 1 cut from the center of the left edge of the dough rectangle straight to the rim of the bowl and 1 cut from the center of the right edge of the dough rectangle to the rim of the bowl, dividing the dough into 4 equal pieces. Make 2 additional cuts within each piece so that you have 12 pieces total (some will be larger than others, but try your best to make the pieces as even as possible). Remove the bowl from the center. Put 1 hot dog on each piece of dough so the ends meet in the middle of the dough. Gently wrap the piece of dough around each hot dog. Space the wrapped hot dogs as evenly apart as possible. Brush the dough all over with the beaten egg and sprinkle with the remaining poppy and sesame seeds. Bake, rotating the baking sheet halfway through the cooking time, until the dough is puffed and golden brown, about 30 minutes. Transfer to a large cutting board. Fill a small bowl with spicy mustard and put into the baked dough in the center. Serve immediately.
ROASTED JALAPENO POPPERS (From foodnetwork.com) 8-28-21
12 large jalapeno peppers
2 oz. feta cheese
4 oz. cream cheese, at room temperature
4 oz. shredded smoked pepper Jack
cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro,
finely chopped
2 tbsps. grated onion
Preheat the oven to 425°. Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around. Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.
MOCK RUMAKI 8-28-21
2 cans whole water chestnuts
maple bacon
2/3 cup brown sugar
2 tbsps. ketchup
1 tsp. mustard
1 tbsps. soy sauce
1 tbsp. WOR
1 tsp. butter
Wrap bacon around water chestnuts and secure with toothpick. Bake on a cookie sheet at 350° for 15-20 minutes until bacon is brown. While baking, mix the sauce ingredients together and heat in saucepan, cook over meddium heat until it is smooth and the sugar is dissolved. Pour over bacon wrapped chestnuts.
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