- 2 oz vodka
- 1/2 oz orange liqueur
- 1/2 oz honey liqueur
- juice of 1 Meyer lemon
Pour all ingredients over a shaker 1/2 full of ice. Stir for 20 seconds. Strain into desired serving container.
Esther Ann's Beef Stew
Preheat oven to 300F.
- 2 lbs stew meat (Grandma uses top round), cut into large chunks, perhaps 2-3"
- 3 celery stalks, cut into 2" segments
- 2 medium onions, cut in lengths
- 4 carrots, cut into 4 pieces
- 1 C tomato juice
- 1/3 C quick-cooking tapioca
- 1 Tbsp sugar
- 1 tsp salt
- 1 Tbsp dried basil
- 1/2 tsp pepper
- 2 medium potatoes, cut into large chunks
Combine beef, celery, onions, and carrots in casserole dish. In a small bowl, combine tomato juice, tapioca, and seasonings. Pour over meat and veggies, stirring to cover.
Cover and bake for about 2 1/2 hours. Remove the cover and add the potatoes. Bake for another hour, uncovered, or until potatoes are very soft.
Can also be made in the crockpot by combining all ingredients and cooking on low for 8 hours.
Lemon Lentil Soup
adapted from Devil's Food by Kerry Greenwood
- 2 cups brown lentils
- olive oil
- 2 medium–large onions, peeled and chopped
- bunch of silverbeet (I learned a new word from this recipe: silverbeet is also known as chard), trimmed and finely sliced.
- juice of 2 large lemons
- ~ 2 C vegetable stock
- salt and whole black peppercorns
Soak the lentils overnight or, if time presses or you forgot, cover with cold water and bring to the boil, cover and turn off the heat and leave for an hour. Drain, cover with fresh water (this reduces the flatulence quotient), bring to a boil in a soup pot and simmer until tender (which won’t be long, don’t overcook them) — maybe five minutes. Keep tasting.
Meanwhile, cover the base of a heavy sauce pan with olive oil. When hot, throw in the onions, stir, and cook until golden.
When the onions are ready, throw in the chard, turn the heat to high, and mix the onions and chard together. Cover tightly, turn the heat down to medium, and cook until the stems are tender. Add the lentils and enough stock to come barely to the top of the mixture. Add the lemon juice and about 20 peppercorns, coarsely cracked. Add salt to taste and simmer for about 15 minutes.
Mexican Corn Chowder
adapted from Help! My Apartment Has A Kitchen
Heat the oil in a soup pot over medium heat. Add onion and celery and cook until mostly softened (5-7 min). Add the cumin and flour and stir constantly until they're absorbed into the vegetable mixture. Add corn, chilies, milk, and salt & pepper and stir thoroughly.
- 2 medium onions, finely chopped
- 2 celery sticks, thinly sliced
- 2-4 Tbsp vegetable oil
- 1 tsp ground cumin
- 2 Tbsp Wondra
- 2 15-oz cans creamed corn
- 1 4-oz can green chilies, drained
- 4 C milk
- 1 tsp salt
- 1/2 tsp black pepper
- 2 C shredded Monterey Jack cheese
- tortilla chips for serving
Cook, uncovered, at a simmer until the soup thickens (about 8-10 min). Stir in the cheese and cook for a few more minutes, until the soup is hot but not boiling. Serve.
makes a light meal for 4
Salmon with Potatoes, Onions, and Fennel
(adapted from Health Magazine, June 2001)
Preheat oven to 400F. Spray an 11x7 baking dish with cooking spray and arrange potato slices over the bottom of the pan. Sprinkle with salt and pepper; bake 10 min (or more - see headnote).
- ~ 1 lb yellow-fleshed potatoes, peeled, halved, and very thinly sliced
- 1 yellow onion, halved and thinly sliced
- fennel bulb, trimmed, bulb halved and sliced (about 2 C)
- 1 Tbsp sugar
- 1 tsp dried thyme (or 1 Tbsp fresh)
- 2 Tbsp drained capers
- 4 5-oz salmon fillets
- 4 Tbsp crumbled feta
- 3 Tbsp seasoned dried bread crumbs
- 1/4 C vermouth, dry white wine, or broth
Meanwhile, in a large bowl, combine onion, fennel, sugar, and thyme. Toss to combine. When you take the potatoes out of the oven, pour this mixture on top. Sprinkle with capers. Bake until potatoes are softened and fennel tastes nearly done (at least 15 min).
Meanwhile, combine feta, bread crumbs, and vermouth or broth. Toss gently to combine. When the veggies are done, put the salmon, skin-side down, atop them. Spread cheese mixture over fish and vegetables. Bake another 20 minutes, or until salmon is done to your liking.
Cider-Cooked Pork Chops
original source lost...
Mix salt and pepper together; use 1/4 tsp of that mixture to season both sides of the chops. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add the chops and brown well on both sides; remove from pan (they'll finish cooking in a bit).
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 4 boneless pork chops (1.25 lb or so)
- 2 tsp vegetable oil
- 2 tart apples, peeled, cored, and very thinly sliced
- 1 C apple cider, the tarter the better
- 2 tsp dijon mustard
- 1 tsp honey
- 3-4 scallions, cut into 2-inch segments, green parts only
Add remaining oil and apples slices to skillet. Cook, stirring once in a while, until browned (about 3 min). Stir in cider, mustard, honey, and the rest of the salt and pepper. Add chops, snugging them down in the liquid. Bring to a simmer and keep simmering for 3 min, covered. Add the scallions and simmer for another 3 min or so, until the chops are done to your liking.
serves 4 as a main dish
Sweet Potato Muffins with Pecans and Dates
adapted from King Arthur Flour Whole Grain Baking
Preheat oven to 375F. Grease every other well in two 12-muffin tins.
- 8 oz (2 C) whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- fresh nutmeg, grated to yield about 1/4 tsp
- 3 oz (3/4 C) chopped pecans, toasted lightly
- 4 1/2 oz (3/4 C) chopped dates
- 1 stick (4 oz) unsalted butter, softened
- 7 1/2 oz (1 C) brown sugar (any kind; I actually used muscovado)
- 1 3/4 oz (1/4 C) cane sugar
- 3 large eggs
- 1 tsp vanilla extract
- 9 1/2 oz (1 C) pureed sweet potato (mine was canned)
Whisk flour, baking soda, baking powder, salt, and spices in a medium bowl. Mix in the pecans and dates. Cream together until fluffy the butter and sugars in a large bowl. Beat in the eggs, then the vanilla and sweet potato. Add the dry ingredient mixture, stirring until evenly moistened.
Pour the batter into the prepared tins (I used two pans so the muffins would rise more evenly). Bake 20-24 minutes, until a tester inserted into a muffin comes out cleanly.
yield: about a dozen muffins
Italian Sausage Stuffed Greens
adapted from here
- 4-6 large greens leaves (Swiss chard, kale, or collards)
- 1 lb. of ground Italian sausage
- Handful of breadcrumbs
- Small handful of Parmesan
- ½ onion, shredded
- ½ zucchini or carrot, shredded
- 1 egg
- 2 T. tomato paste
- Tomato Juice or V8
- Fresh Herbs, chopped
Wash greens and make an inverted “V” in the base of the leaf to remove the steam. Combine the sausage, breadcrumbs, parmesan, onion, zucchini (or carrot), egg, and tomato paste. Divide mixture and using the greens, roll into “burritos”. Place in crockpot and cover with tomato juice or V8 and fresh herbs. Cook on high for 1 hour and low for 3 hours.
Plum Pudding Muffins
Heat oven to 300F. Spray muffin tins with oil (or my favorite, oil-and-flour baking spray). Mix dry ingredients in a large bowl (flour through allspice) and wet ingredients in another bowl. Pour wet ingredients into dry and stir. Pour batter into prepared tins. Bake for about 15-20 min, until they smell cooked and are lightly browned on top.
- 2 C AP flour (I believe you could substitute white whole wheat or whole wheat pastry flour as well)
- 1/2 C sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 C chopped dried fruit (I used a combination of candied lemon rind, golden raisins, and raisins)
- 1 tsp cinnamon
- pinch allspice
- 1 beaten egg
- 1 C milk (I used skim)
- 2 Tbsp melted butter
- 1 Tbsp rum (or brandy)
yield: about 12 muffins
from the wonderful new Smitten Kitchen cookbook
Heat your oven as high as it goes (ours goes up to 550F, which works wonderfully). Sprinkle a rimmed baking sheet (9x13) or a medium-sized pizza pan with cornmeal or spray with that cooking-spray-plus-flour stuff I'm so fond of.
- ~ 1/2 C strained and pureed tomatoes (I literally strain them to get excess liquid out so it doesn't make the pizza soggy, though I'm not sure that's what she intended)
- 1/2 tsp salt
- 1/2 tsp sugar
- pinch red pepper flakes
- few drops red wine vinegar
- 1-2 cloves garlic, minced or grated
- 3/4 lb ball pizza dough (recipe follows, or use your own favorite)
- 4-5 oz fresh mozzarella, sliced
- some basil leaves, torn or chopped (or use fresh oregano)
Blend the tomatoes and seasonings together. Stretch the dough to cover your baking sheet/pizza pan - no worries about holes or whatever, you can always pinch them together. Spread the mostly-flat dough with tomato sauce, sprinkle with basil leaves, and arrange the cheese slices to more-or-less cover your pizza. Bake for 7-11 minutes (in my oven, it always takes the full cooking time). The cheese should be very bubbly and even a little blistered.
serves 2 generously