FC: Full Auntie Cook Book
1: "You are the Bows from which your children as living arrows are sent forth. The archer sees the mark upon the path of the infinites, and He bends you with His might that His arrows may go swift and far. Let your bending in the archer's hand be for gladness; For even as He loves the arrow that flies, so He loves also the bow that is stable." Kahlil Gibran
3: Chicken Lorelei Roast Chicken & Vegetables with Marmalade-Mustard Marinade Clean and pat dry one package of 3 breasts. Mix together as a marinade: 1/2 cup orange marmalade or apricot jam – what have you. 1/2 cup (Bernsteins) Italian dressing 2 Tablespoon poupon mustard Italian seasonings, salt and flaked red pepper to taste. Drench chicken in marinade and refrigerate ahead of time Wash, peel, seed and chop into 1 – 2 inch segments 1 pound package carrots 2 - 3 potatoes. 3 - 4 large red bell peppers Thinly slice to 1 sweet red or Maui yellow onion Coat in olive oil and lay in bottom of large roasting pan. Place chicken on top and drizzle remaining marinade over all Optional: place Italian sausages between the chicken breasts Roast in oven at 325 degrees for about 1 hour. Place under the broiler for last 5 minutes. to brown
4: Jeanne's Famous Chili I chop everything in advance. This recipe can be doubled and part of it frozen. 1 tablespoon olive oil 1 pound ground turkey (except I use 1.25 pounds, because that's how Safeway sells it). You can also use chopped turkey meat, if you have that. 1 medium onion, chopped 1 large bell pepper, any color (Wendy uses red, so I do, too) 1 jalapeno pepper, seeded and chopped, optional (Wendy does not add this, and I don't either) 1 bay leaf 1-1/2 to 2 tablespoons chili powder 1-1/2 to 2 tablespoons ground cumin 1 teaspoon to 2 teaspoons cayenne pepper sauce (tabasco sauce) Coarse salt 2 cups frozen corn 1 - 32 ounce can chunky style crushed tomatoes 1 large can whole green chilis (Ortega), roughly chopped - about 4 chilis 2 cups prepared chicken stock or broth Heat a deep pot over medium high heat. Add oil to the pot, 1 turn of the pan. Brown the ground turkey. Add vegetables and bay leaf. Cook about 5 minutes, stirring frequently, reducing heat if veggies start to stick. Season with salt, to taste. Add corn, tomatoes, green chilis and chicken broth. Combine chili well, adjust seasonings. Reduce heat to medium low and simmer for 7 to 10 minutes.
5: Korean Kalbi 3 pounds rib eye, short ribs, flank steak or tri-tip Sauce: 1 cup shoyu 2/3 cup sugar 1/4 cup sesame seed oil 5 tablespoons sesame seed, ground 1 bunch green onions, chopped 1/2 cup salad oil 5 tablespoons, chopped garlic Black pepper to taste Combine all sauce ingredients. Let meat stand for several hours in sauce. Broil over charcoal. I usually grill the meat on a countertop George Foreman grill. Usually I will slice the meat thinly before I marinate it in the sauce. If you put the meat into a freezer for about 30 minutes, it is easier to slice. I also reserve part of the marinade, cook it in the microwave and pour it over the rice and/or cooked meat.
6: BETTER THAN THE REST VEGGIE CHILI RECIPE Coat the bottom of a dutch oven with vegetable oil, place over low heat, cook until translucent: 3 sweet onions, finely chopped 1 pkg yellow, orange, red bell pepper, and 1 green bell pepper, chopped, 4 jalapeno peppers, roasted, seeded and chopped add Hawaiian chili peppers, and salt to taste Add 1 package chili spice, or so to taste Two 28 oz. cans diced tomato Three 16 oz. cans kidney beans Half a package of COSTCO meatless ground Simmer and Serve
8: Spanakopita Recipe from who-knows-where, but passed on by Auntie Jane Ingredients 2 lbs fresh spinach, cleaned, drained, chopped 3 T olive oil 1 C finely chopped onion 1 C finely chopped leeks (white parts) 1/4 C butter 8 oz feta cheese, crumbled 3/4 C grated parmesan 1/4 C finely chopped parsley 1 T finely chopped dill (or 1 t dried dill) 2 eggs 1 egg yolk 1 C butter 1 package phyllo dough Instructions Cook spinach in hot oil until wilted; drain. In same pan cook onions and leeks in 1/4 C butter until tender, but not brown. Stir together onion mixture, feta, parmesan, parsley, and dill. Beat eggs and egg yolk together; blend into onion mixture along with spinach. Brush 2 13x9x2 inch pans with melted butter. For each triangle, brush a sheet of phyllo with butter. Stack another sheet on top and brush with butter. Fold in half lengthwise. Brush with butter. Place 1/4C spinach mixture in center of buttered sheet, about 1 inch from one end. Fold 1 corner over filling to opposite edge, forming a triangle. Keep folding like a flag. Brush with butter as needed. Makes 24 triangles. Place in pans, brush with butter. Do not stack. Bake at 350F, 50-55 minutes, brushing with butter occasionally. Can be frozen before baking. Can also be made in a single pan, then cut into squares. Use about 5 sheets of phyllo, buttering each as you lay them in the pan. Add filling, then another 5 sheets of buttered phyllo. Tuck edges in and bake.
10: "Da Best" Crockpot Chile - with or without Beans (Binghams) 4 oz bacon, browned, drained, crumbled & placed in crockpot Cut 2-3 lb boneless pork shoulder into cubes, then sear on all sides in dutch oven & add to crockpot In dutch oven add 1-2 Tbl oil and lightly brown: 3 large yellow onions, chopped 2 large sweet red peppers, cored, seeded, & chopped 5 cloves garlic, minced Add to crockpot, together with 2 smoked ham hocks Optional: add 8-16 oz dried pinto beans, sorted and washed (8 oz makes 1/2-1/2 beans-to-meat; 16 oz makes more beans than meat) If cooking with beans, add water to 1" above the meat & beans. If cooking without beans, add 1 can (8-12 oz) lager-style beer instead of water. Cook on low: 8-10 hours. Allow to cool, remove ham hocks, discard the bones and skin and return any meat to the crockpot. Refrigerate until the fat congeals, and de-fat. Add:3 oz tomato paste (the good kind - in a tube - not the canned stuff) 1 can (15 oz) tomato sauce 1 can (15 oz) diced, preferably roma tomatoes 1 lb tomatillos, chopped (or, if necessary, 1 C green salsa) 1/4 C mild chile powder (must be fresh) 1 Tbl ground cumin 1 Tbl dried oregano (better: 1/3 C diced fresh fat-leaved oregano) 2 bay leaves 1 Tbl sugar (yes, really) 1/2 tsp freshly ground pepper (Optional: "heat" to taste - diced jalapenos, picante chile powder, chipotle chiles... etc) If the chile needs to thicken, remove lid, turn heat to High, and gently mash some of the beans, then let it cook, stirring occasionally, until thick, ca 1 hour. Serve with toppings: lime wedges for squeezing over finely chopped cilantro diced green onions crumbled queso fresco
12: SHEPARD’S PIE adapted from Rachael Ray Ingredients: 1 pound ground turkey (or whatever standard package is) 1 Tablespoon Extra Virgin Olive Oil (EVOO) 1 onion 2 cups frozen peas & diced carrots 1 cup turkey gravy (1 package dry mix with 1 cup water) 2 tsp. poultry seasoning (Old Bay is good) Black pepper, to taste 4 – 5 potatoes, skinned, cut into medium chunks, ready for boiling 4 Tablespoons butter 1 egg yolk 1/3 cup milk – more or less, depending on how fluffy you like your mashed potatoes 1-1/2 quart baking dish (I actually use 2 small dishes and freeze one for later) Boil potatoes for about 12 minutes or until soft, but not falling apart. As the potatoes cook, prep the meat and vegetables. Brown turkey in the olive oil in a large frying pan. I find it’s best to leave the ground meat in a chunk, brown it on both sides, then break it apart and finish cooking through. Add chopped onion and sauté until translucent. Add poultry seasoning, pepper, peas and carrots and turkey gravy. Place meat and veggies into your baking dish. Drain boiled potatoes. Add butter, milk and egg yolk last. Hand mash or beat with an electric mixer until light and fluffy. Spread on top of casserole dish. Bake in oven at 350 degrees for 10 to 15 minutes or until potatoes puff up and brown slightly. Note: I “eyeball” all measurements including veggies, butter, milk and seasonings. Feel free to adjust to suit your tastes!
13: OZONI (Mochi Soup) Ingredients: 4 cups water 2-1/2 tsp. dashi no moto (shrimp or bonito soup stock – we like shrimp ) Dry shrimp (small package) OR four fresh shrimp – just for flavor 1-1/4 tsp. salt 1/4 tsp. shoyu 10 round or rectangular mochi (maru or kiri mochi) 5 slices kamaboko (or more) 1 bunch mizuna or spinach (we like spinach); rinsed well, stems trimmed Directions: Bring 4 cups water, dashi no moto, salt, shrimp and shoyu to a boil. Strain through coffee filter. (Do not skip straining and leave the shrimp behind after straining!) Blanch spinach and set aside. (To blanch, plunge spinach into boiling water for 30 seconds to 1 minute; drain; transfer to bowl of ice water to stop spinach from cooking further; drain). Grill or fry mocha in pan with a little oil. Put 2 – 3 mochi in each bowl. Add spinach, kamaboko and pour broth over all. EAT! HAPPY NEW YEAR, YAAAAYYYYY!
14: Fill medium bowl with sifted flour (Bluebird flour preferred). Make a big hole in the middle of the flour. Add 2 handfuls baking powder into the hole. Add about 1 tsp. salt. In a separate bowl, put enough hot water to dissolve yeast (not too hot or will kill yeast). Add 1-1/2 packages of yeast and about 2 cups of milk. Add tsp. to 1 tsp. sugar to help activate yeast. Gradually add liquid to flour (in the hole). Stir, keep adding liquid until flour is well mixed. Knead a little. Put dough into oiled bowl. Knead oil into dough a little bit. Cover with dish towel and let rise for at least 10 to 15 minutes. Heat oil in a deep frying pan. Form tortilla sized rounds and poke hole in center (or not) and drop into the hot oil, frying until golden brown. Drain on paper bags. Eat plain, with taco fixings or wojapi! | Fry Bread
15: Wojapi From the American Indian Health and Diet Project http://www.aihd.ku.edu/recipes/wojapi.html Wojapi is made from wild berries. Blueberries, grapes and chokecherries were used historically, but can be bitter and must be pitted. It is a thick dish, sometimes the consistency of pudding. Traditionally, it was not made with flour or sugar, but today it often is, rendering it only a marginally nutritious dish (even less so if the berries used are frozen “with sugar added”). If the berries you find are ripe and tasty, there is no need to add additional sweeteners. Ingredients: 4-5 cups Berries of your choice that are fresh, such as blueberries, strawberries and raspberries 1/2 cup water Honey Cornstarch (cornstarch possesses double the thickening power of flour; if you use this ingredient, don’t add to hot liquids. First add the cornstarch to cold water and mix, then add to your hot mixture) Directions: Clean the fruit. Place in bowl and mash using potato masher (or a fork, but that takes longer). Add fruit and liquid to large saucepan and bring to boil—be careful not to scorch the fruit. Lower heat to a simmer and cook for about an hour, constantly checking.Taste and see if you need to add honey for sweetness—only add a little at a time. If you want the mixture to be thicker, either continue to simmer and “reduce” the mix (that is, the liquid evaporates rendering the taste more intense and the mix thicker) or add a small amount of cornstarch. If you go with the latter option, place 1 T of cornstarch into small bowl and add cold water to that. Stir until you have a desired consistency (add more water or starch if needed). Then slowly add to hot pot of berries and stir.
16: Maybe she got her moves from her mom....
17: If you have not pre-soaked the beans, clean them, rinse them well, cover them with boiling water and let them soak for 1 hour. Drain them, cover them with fresh water and bring to a boil. Add tsp. salt and cook about 1-1/2 hours, or until the beans are tender. Drain the beans and reserve cooking liquid. Heat the oil in a wide skillet and sauté onion briskly over high heat for 1 minute; then lower the heat to medium. Add the garlic and the spices, paprika and 1 tsp. salt. Stir well to combine; then add 1 cup reserved bean broth or stock and cook, stirring occasionally, until the onion is soft. Next add the tomatoes and cook 5 minutes. Then add the pumpkin or winter squash along with another cup of bean broth or stock. After 20 to 30 minutes, or when the pumpkin is half-cooked—soft but still too firm to eat—add the corn, the beans, and the fresh chilis. Thin with the reserved tomato juice, adding more broth or stock as necessary. Cook until the pumpkin is tender. Check the seasoning and add more salt if necessary. Serve garnished with the chopped cilantro or parsley. Even though there is corn in the stew, corn bread or tortillas make a good accompaniment. | CORN, BEAN & PUMPKIN STEW (adapted from the Greens Cookbook) 1 cup pinto beans, soaked overnight and drained Salt 1 pound tomatoes, fresh or canned, peeled, seeded and chopped; juice reserved 1-1/2 cups corn 1 tsp. cumin 1 tsp. oregano 1 tsp. cinnamon 1 tsp. cloves 4 Tbs. corn oil; light sesame oil or light olive oil 1 large onion, cut into medium dice 1 Tbs. paprika 2 cups vegetable or chicken stock/broth or bean broth 3 cups pumpkin or winter squash, peeled and cut into 1” cubes 2 serrano chilis, seeded and finely chopped Cilantro or parsley, chopped for garnish
19: NOT ANOTHER CHILI RECIPE! TURKEY CORN CHILI (adapted from Rachael Ray) | Best Friends | Ingredients: 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil 1 medium onion, chopped 1 large bell pepper, red or green, chopped 1 large can of Ortega green chilis, diced (I like to buy them whole and then seed and dice them myself) 1 bay leaf, fresh or dried 1 pound ground turkey (or whatever size package is in the market) 1 1/2 to 2 tablespoons (a palm full) chili powder 1 1/2 to 2 tablespoons (a palm full) ground cumin 1 to 2 teaspoons (several drops) cayenne pepper sauce Coarse salt 2 cups frozen corn kernels or leftover prepared corn 1 (32-ounce) can chunky style crushed tomatoes 2 cups prepared chicken stock or broth 2 scallions, white and greens, chopped Directions: Heat a deep pot over medium high heat with the olive oil. Work close to the stove for your chopping. Brown ground turkey on both sides before breaking it up into small pieces to saute. Chop and add all vegetables, except for the tomatoes, green chilis and corn. Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, green chilis, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.
20: Crock Pot Kalua Pig Line crock pot with Ti leaf (optional) Trim fat from 3 lb. pork butt Make deep slashes in the butt Rub with 4-6 cloves garlic and 1-2 Tablespoons Hawaiian salt Place butt on the ti leaf in crock pot Pour on top: 1/2 to 3/4 bottle liquid smoke 1 to 1 1/2 cup water Cover with lid and cook on High for 1 hour, Lower heat and cook for another 6 hours Until the meat shreds with a fork. Do so. About 10 minutes before serving, Add 2 cups boiling water And 1/2 to 3/4 shredded cabbage
21: Potato Leek Soup Trim roots and dark green tops from 4 large leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4 inch slices. Rinse thoroughly in large bowl of cold water, swishing to remove sand. Drain in colander. In a 4 qt. saucepan or dutch oven, combine 4 – 5 large potatoes, cut into 1-2 inch chunks, 1 TBsp rock salt, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp black pepper, 3 bay leaves, deveined and crumbled, half of the leeks and 3 x 14 oz cans or 1 x 49 oz can chicken broth. Bring to a boil over med high heat. Reduce heat to low and cook 5 minutes or until potatoes are tender. Coat bottom of skillet with 4 – 6 TBsp olive oil. Add the other half the leeks and cook 10 – 15 minutes over medium heat until tender, stirring frequently. Stir in 1 – 2 TBsp shoyu and cook another 1 – 2 minutes until leeks are evenly browned. Add to saucepan. Puree the mixture in a blender, processor or using a blending wand. Just before serving stir in: 1 pint half ‘n half (as the original recipe calls for, but we use 2 cups skim milk.) Heat over low heat stirring constantly; do not boil. Ladle into bowls and garnish with chopped green onion.
22: SUPREME PIZZA PASTA SALAD Adapted from Rachael Ray 2, 30-minute Meals Makes 8 servings as a side (seconds for everyone!) SALAD 3 plum tomatoes, seeded and chopped 1 medium red onion, chopped 1 small green bell pepper, seeded and chopped -- I use whatever color peppers I have in the fridge, the brighter the better! 8 fresh white button mushrooms, sliced (I double this amount; but that’s my taste) Turkey pepperoni slices (come in a small bag, generally near sausage and bacon department), stack and quarter the slices. I use plenty of the skinny slices. Maybe 25 slices or more, quartered. 1 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, diced 20 leaves of fresh basil, rolled, then sliced thin 1 pound wagon wheel pasta, cooked al dente, cooled under cold water, then drained. DRESSING 1 teaspoon garlic salt 1 teaspoon dried oregano leaves or Italian dried seasoning 1 rounded Tablespoon of tomato paste (did you know you can buy TUBES of tomato paste) 2 Tablespoons red wine vinegar 1/3 cup extra virgin olive oil Freshly ground black pepper, to taste Combine tomatoes, onion, mushrooms, bell pepper, pepperoni mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in olive oil while continuing to whisk. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper, then toss to coat evenly. Adjust your seasonings and serve. Leftovers make a great lunch or snack the next day, especially when the mushrooms have had time to soak up the dressing a bit.
23: Shrimp Jambalaya 3 tablespoons extra virgin olive oil 2 cups diced onion 2 cups diced bell pepper, preferably red or yellow 1/2 cup chopped ham (optional) Salt and freshly ground pepper 2 cups white rice 2 tablespoons minced garlic 1/2 teaspoon cayenne or to taste (I would start with a scant 1/4 teaspoon cayenne) 2 teaspoons fresh thyme leaves, several sprigs fresh thyme, or 1 teaspoon dried thyme 2 cups peeled, seeded and chopped tomato (drained canned is fine) 4 cups shrimp or vegetable stock or water 2 pounds shrimp, peeled and cut into pieces if very large 1/2 cup chopped fresh parsley leaves, sliced scallion or a combination for garnish 1. Put the olive oil in a medium - large pot over medium-high heat. When hot, add the onion, bell pepper and ham if you're using it; sprinkle with salt and pepper and cook, stirring occasionally, until the onion softens and everything begins to brown, about 10 minutes. 2. Stir in the rice, garlic, cayenne and thyme and stir for about a minute. Add the tomato and cook, stirring until the tomato begins to break up, about 5 minutes. 3. Stir in the stock. Bring to a boil, turn the heat down to medium, and cook, uncovered, stirring occasionally, until the rice is tender and the liquid just about absorbed, 20 to 30 minutes. 4. Add the shrimp and stir with a fork. Cook for another 2 or 3 minutes, then cover and let rest for at least 10 and up to 20 minutes. Garnish as you like and serve. This is also good reheated.
24: Aguadito de pescado (Peruvian fish soup) Serves 5-6; total prep time about 1.5 hours Ingredients 3 T vegetable oil 1/2 onion, diced 3 garlic cloves, diced (I double!) 1/4 to 1/2 C aji amarillo paste (yellow chili pepper; available at latino markets) 2 tomatoes, peeled, seeded, and chopped Salt and pepper 1/2 C green peas 2 ears of corn 1 red pepper, diced 5 yellow potatoes, peeled and cut in thick slices 1 C rice, uncooked (or less) 1/2 - 1 C cilantro paste (2-3 big bunches of cilantro blended to paste with a little water) 2 - 2 1/2 liters fish stock (more as needed to make it soupy) 1 - 1 1/2 lb fish fillet, cut in 1 inch cubes Queso blanco for garnish Instructions 1. In a heavy saucepan, heat the vegetable oil over medium-high heat. Add onion and garlic, and cook, stirring, for 10 minutes. Do not let them color. Add aji amarillo and tomato, and cook 10 minutes longer. 2. Incorporate the fish stock, cilantro paste, bring to a boil and cook for a few minutes. Add potatoes, rice, corn, red pepper, and green peas. Lower the heat and cook partially covered until the potatoes and rice are tender. 3. Finally add the fish, cook for 3-4 minutes or until the fish is cooked through. Turn off the heat and serve immediately with a spoonful of queso blanco as garnish.
26: ZINGY CHILI CORN BREAD (from Simply Simpático) Ingredients: 3 cups prepared corn bread mix (I like Marie Callender’s) 2-1/2 cups milk 1/4 cup canola oil 3 eggs, beaten 1 cup cream-style corn 1-1/4 cups grated cheddar cheese 1 - 4 oz. can chopped green chilis, drained 1 – 2 oz. jar pimientos, drained Preheat oven to 400 degrees. Grease a 9” x 13” baking pan. In a large mixing bowl, combine all ingredients Mix well by hand. Pour batter into baking pan and bake for 45 minutes. To serve, cut into squares. This makes a moist spoon bread.
27: FAST CHICKEN CURRY (using S&B Golden Curry Sauce Mix Orange Box - MILD) Ingredients 1 to 1 -1/3 pounds Boneless, Skinless Chicken Breasts, cut into pieces 1 large onion, chopped 1-1/2 cups frozen diced carrots and peas 1-2 potatoes, skinned and cubed (small pieces) 2 Tablespoons Extra Virgin Olive Oil (EVOO) 2 cups chicken broth or chicken stock (up to 1 cup more, depending on how thick you like your curry) Swirl EVOO into large skillet. Add chicken, then potatoes, then onions and sauté until chicken and potatoes are slightly browned and onions are translucent. Add chicken stock and bring to a boil. Reduce heat, cover and simmer until meat is tender. Approximately 10 minutes. Break up S&B Curry mix (it comes in a brick) and drop pieces into the skillet, stirring until each piece is completely dissolved. If curry seems too thick, add more chicken broth. Add peas and carrots. Simmer another 5 minutes. Serve over brown rice.
28: CHILI RELLENOS Ingredients: 6 whole green chilis (Ortega, in the can works) 5 eggs, separated 5 dashes of salt 5 Tablespoon Flour Monterey Jack Cheese or Combo Jack/Cheddar 2 – 3 Tbs. corn, vegetable or canola oil for frying Enchilada Sauce (canned is okay) Sour Cream garnish _______________________________________ Warm the enchilada sauce and set aside. Drain and rinse each individual green chili. Gently scrape out the seeds. Stuff each chili with a piece of cheese, cut so that it easily slides into the chili. Whip the egg whites with salt until light and fluffy. Beat the egg yolks and gently fold into the egg white mixture. Gently fold in the flour. Heat oil in frying pan. Dip each stuffed chili into the batter and place in frying pan until it is golden brown on each side. Top with warm enchilada sauce and dollop of sour cream. Tossed green salad on the side. Note: The original recipe was one separated egg per chili. I found that always made more batter than I needed, but it is still a good guideline if you’re in doubt.
29: Tortellini Soup Recipe from Elaine Schoonmaker (Carrie’s grandmother) Ingredients 1/2 lb. Italian sausage 4 cloves garlic 1/4 C olive oil (or less) 1 28 oz can tomatoes 1 lg can garbanzo beans (chick peas) 6 C chicken broth 1 bunch spinach 1 lb tortellinis 1/2 C grated romano cheese Instructions Saute sausage and garlic in olive oil. Add stock, garbanzo beans, and tomatoes. Simmer 10-15 minutes. Add spinach (washed and torn into bite-sized pieces) and tortellini. Simmer until tortellini are al dente. Add cheese and serve.
30: Spinach, Asparagus and Mushroom Risotto 1/2 pound of porcini or regular mushrooms, sliced 2 Tablespoons butter 1 bunch of fresh asparagus, washed, drained, cut into 1 inch pieces 4 Tablespoons olive oil – or so 4 to 6 cloves of garlic, peeled and minced 1 to 2 shallots, minced fine 1 Tablespoon of Italian Seasoning, 1 Teaspoon of red pepper flakes Salt to taste 1 cup Arborio rice 40 ounce can of chicken broth 1/2 cup of grated parmesan cheese 8 oz. fresh, washed spinach or fresh, chopped kale In a heavy saucepan or dutch oven cook the mushrooms in butter until browned. Drain mushrooms and set aside. Coat bottom of the pan with olive oil and gently cook garlic and shallots on low heat until just browned. Add Italian seasoning, salt, red pepper flakes to taste. Raise the heat to medium, add the asparagus and cook for 2 – 4 minutes until just barely done. Remove with slotted spoon and add to the mushrooms. You may need to add a little olive oil so that the bottom of the saucepan is again coated. Stir in Arborio rice and cook 2 – 3 minutes. Meanwhile, heat chicken broth in 2 cup aliquots in the microwave to just about boiling point – about 2 minutes. Raise heat under the saucepan to med high and add half cup of broth at a time, just enough to sizzle, not enough to drown the rice. Stir continuously. Keep adding broth and stirring risotto until the grains are cooked, but still have a little bit of firmness, i.e., al dente. There should be a milky, gooey bit of sauce in the pan. This is a laborious process, 30 minutes or so, but don’t give up! When you add the last measure of broth, stir in grated parmesan cheese. Then add the raw spinach or kale, the sautéed asparagus and the cooked mushrooms. Stir together, cover and remove from heat.
31: When your breath does not matter Caesar salad 3-5 heads Romaine lettuce washed, torn. (The amount of lettuce depends on how much garlic you want to taste; If you LOVE garlic more is better!) 1 head garlic mashed or grated; soak it in olive oil 1 Teaspoon of Dijon mustard 1/2 teaspoon Horseradish 6 shakes of Worcestershire Parmesan cheese - fresh, grated about 1/2 - 3/4 cup to add in the dressing and sprinkle on top Lemon juice - 1 whole lemon Some people use an egg yolk, but it is bad for your cholesterol so I don't use eggs If you have a cold or one coming on, use more garlic Love Auntie Patty
33: THREE SISTERS SOUP In a medium saucepan over low heat melt 1 Tablespoon butter Add 2 large or 3 small shallots, minced fine 1/2 maui onion, minced fine 6 cloves garlic, chopped 2 bay leaves crumbled and spine removed 1 teaspoons chili pepper flakes salt to taste Saute’ until the shallots and onions are translucent Add 1 – 2 ham hocks, smoked if available 1 butternut squash, roasted, peeled and cut into 1 inch cubes 1 can or 2 cups of corn kernels Saute’ a further 2 minutes Add 6 cups (48 oz.) chicken stock 1 cup of green beans, ends trimmed, cut into 1 inch lengths Reduce heat to low and simmer until squash is soft In the last 5 minutes, add: 1 Tablespoon fresh basil, chopped 1 Tablespoon fresh oregano, chopped 1 Tablespoon fresh parsley chopped optional: may add kale or spinach may substitute white beans for green beans may substitute pumpkin for butternut
34: Jane’s Mac-nut Baked Fish 2.5 lb. fillets, cut into thin steaks (I usually use mahimahi) 6T butter 1T lemon juice Black pepper Chili powder (optional) 3/4 C mac nuts, ground fine in blender 1T minced parsley (I use cilantro) Grease baking dish with 1 T butter. Place fish in pan and sprinkle with pepper, chili powder and lemon. In frying pan, cook ground mac nuts in remaining butter 1-2 minutes. Spoon over fish. Bake 10-15 minutes at 450. Sprinkle with parsley.
35: Pan-Roasted Chickpeas with Black Olives and Barley Auntie Jane’s Recipe stolen from The Splendid Table Ingredients 3 T olive oil 2 large cloves garlic, minced 2 T wine or cider vinegar 2/3 C quartered grape tomatoes 10 pitted kalamata olives, coarsely chopped 1/2 T vinegar 1 15-oz can chickpeas, rinsed and drained 1 generous teaspoon tomato paste 1/2 medium red onion, chopped 1/2 C vegetable broth (or a bit more if needed) Salt and pepper 1 C cooked barley (requires 1/2 C raw) 3 tight packed tablespoons fresh mint, torn Instructions 1. Pour the oil and the 2 T vinegar into a straight sided sauté pan. Set over high heat. Once bubbling, add the olives, chickpeas, onion, and generous salt and pepper. Saute, stirring often, for 4 minutes, or until chickpeas are browning. Don’t let them burn. 2. Stir in about 2/3 of the mint, all the garlic, tomatoes, and the 1/2 T vinegar. Stir and cook over medium high until the tomatoes start to soften (3 minutes). Blend in the tomato paste, broth, and the barley. Adjust the heat so the broth simmers. Cook, uncovered, 5 minutes, or until nearly half the liquid is simmered off. Taste for seasoning. Serve hot, or at room temperature sprinkled with the remaining mint.
36: Crunchy Salad 1 bunch broccoli 1 bunch cauliflower 1/2 c peanuts 1/2 c sunflower seeds 3/4 c raisins Dressing: 1 c mayo 4 Tablespoons sugar 1/4 c vinegar Slice broccoli and cauliflower thinly. Stir in raisins, peanuts and sunflower seeds. Stir together dressing ingredients separately, then add to the salad mix.
38: Christmas Morning Bread Make bread dough with bread maker, such as Basic Not-So-Sweet Dough (1.5 pound) Topping: 1/4 c melted butter 3/4 c brown sugar 1 teaspoon ground cinnamon Chopped pecans (optional) Brush a 9-inch ring mold with a little of the melted butter needed for the topping. Gently roll and stretch dough into a 24-inch rope. With a sharp knife, divide dough into 60 pieces and roll each piece into a ball. (Hint: First cut dough into 12 equal pieces, then cut each of those into 5 small pieces. Hint #2: I actually cut it into smaller pieces to maximize exposure to cinnamon sugar.) In a small bowl, combine the brown sugar and cinnamon; sprinkle 1/4 cup of sugar mixture into prepared pan. Dip each piece of dough into melted butter, then roll it in the remaining sugar mixture. Place sugar-coated pieces in pan in layers. If using pecans, place between layers. Cover and let rise in warm oven (heated to 200 degrees for 2 minutes) for 30-45 minutes until doubled. Remove pan. Preheat oven to 350 degrees. Bake for 25 to 30 minutes until brown. Remove from oven, turn out onto a plate, then invert onto serving dish. Serve warm. I usually bake the bread on Christmas Eve and reheat it in the oven on Christmas morning.
39: Biscoti Beat together 4 eggs 1 cup granulated white sugar 1 cup oil Add: 2 teaspoons Vanilla extract 4 teaspoons Anise extract 2 Tablespoons Lemon zest Stir in: 4 cups flour 2 teaspoons Baking powder teaspoon Salt Refrigerate until firm. Oil and flour a baking sheet. On a floured wooden cutting board roll into logs the length of the cookie sheet and roughly 2 – 3 inches in width. If desired, roll in anise seeds or blanched chopped almonds. Place the log diagonally across the baking sheet and bake 30 minutes at 325 degrees until surface cracks and starts to tan. Cool 10 minutes. Transfer to cutting board and with a serrated knife cut crosswise into inch slices. Place slices cut side down on cookie sheet and toast until golden brown.
40: EASTER ECLAIR DESSERT Ingredients 1 cup water, boiling 1/2 cup butter, melted 1 cup flour 4 eggs 8 ounces cream cheese, softened 2 3.5 oz. packages instant vanilla OR chocolate pudding 3 cups milk 8 ounces whipped topping Chocolate syrup ____________________________________________________________ Directions For Crust: Stir water, butter and flour together. Add eggs one at a time, stirring well after each addition Pour into pan and place in a 400 F. preheated oven. bake for 30 minutes. Crust will be bumpy. Let cool. For Filling: Cream cream cheese (Mash with a spoon until soft and smooth.) Add pudding mixes and milk. Stir until well mixed. Pour over cooled crust. Top with whipped topping. Drizzle with chocolate syrup before serving. (Do NOT do this in advance unless you want it messy.)
41: AKA “THE GREEN STUFF” 1 cup Jet-Puffed Mini Marshmallows 1 pkg (3.4 oz size) Pistachio Flavor Instant Pudding 1 can (20 oz) Crushed Pineapple, in juice, undrained 1/2 cup chopped pecans 1-1/2 cup thawed whipped topping (e.g. Cool Whip) Mix marshmallows, dry pudding mix, pineapple and pecans in a large bowl until well blended. Add Cool Whip, stir gently until blended. Refrigerate 1 hour or until ready to serve. Makes 8 servings, about 1/2 cup each. | Watergate Salad
43: Zuppe Anglaise In a heavy bottomed saucepan mix together 1 quart less 1 cup of milk and 1/6 cup of sugar Dissolve 2 Tablespoons of cornstarch in the reserved cup of milk (I use a small jar and shake well.) Strain through a sieve if lumpy Beat together 4 egg yolks 1/6 cup of sugar teaspoon vanilla Stir into the milk, then add 1 circumference of lemon Turn the head to medium - medium high and scald the custard, stirring constantly and taking care not to burn. Wear comfortable shoes ... As a gentle froth appears on the rim, add the cornstarch mixture and continue stirring until little bubbles begin to appear in the custard, which should then coat the spoon. Strain through a sieve. Layer in a deep bowl, 1.spongecake moistened with rum and crme de cacao, 2.custard 3.semisweet chocolate shavings 4.sprinkle of cinnamon Repeat so that you have at least 2 layers.
45: Jane’s Gingersnaps Ingredients 3/4 C butter 1 C sugar 1/4 C molasses (light or dark) 1 egg 2 C flour 2 t baking soda 1 t cinnamon 1/2 t each: ground cloves, ginger, salt granulated sugar Instructions Cream butter with 1 C sugar. Add molasses and egg; beat well. Sift together flour, soda, cinnamon, cloves, ginger, and salt. Add to butter mixture. Mix well. Cover and chill. Form into 1-inch balls, roll in granulated sugar, and place on greased cookie sheet about 2 inches apart. Bake at 375 for 8-10 minutes or until golden brown.
46: Jeanne's Pancakes The recipe says this makes 14 4-inch pancakes. 1-1/2 cups all-purpose flour (the recipe says to sift, but I don't) 1 teaspoon salt 3 tablespoons sugar 1-3/4 teaspoons double acting baking powder (the recipe says to resift the dry ingredients with the flour but I just stir this in) Preheat skillet or griddle on stove. If using a non-stick surface, you do not need to add anything to the skillet before cooking. Combine: 1 slightly beaten whole egg 3 tablespoons melted butter 1 to 1-1/4 milk (Start with one cup of milk and add a little more if batter is too thick. Sometimes you need more or less milk, and I don't know why it varies.) Swiftly mix the liquid ingredients into the dry ingredients. Pour the right amount of batter into the pan. When bubbles rise to the surface, flip and cook on the other side. Remove and eat. Add chopped chocolate chips or other things to the batter, if you want.
48: Brownies for Maya Carefully select the best brownie mix at Costco. This is easy since there is only one choice. Follow the directions on the box for two packages. The trick is not to stir the brownie batter too much. I carefully stir with a whisk. I stir 20 times clockwise and 20 times counterclockwise, although it might be okay if you stir counterclockwise first and then clockwise. Follow the directions to bake and test for doneness. When the brownies are baked, take to a potluck or to a picnic at the beach to share.
49: Binghams' Banana Bread A: Sift together: 2 3/4 C flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt B: Beat together: 2 C very ripe bananas, puréed 1 C plain non-fat yogurt 1/4 C oil 2 eggs 2 egg whites 1/2 C packed brown sugar 1/2 C sugar 2 tsp vanilla extract Stir A into B until smooth. Pour into lightly greased Bundt pan. BAKE: 325 degrees ~40-45 minutes 'till golden brown and toothpick inserted into center comes out clean.
51: Pineapple Upside-Down Cake (Binghams) Lightly spray oil on 9x9x2 inch baking pan Drizzle 1/3 C caramel topping over the bottom of pan Drain 20-oz can pineapple slides, press slices between paper towels to dry Arrange 3x3 slices in bottom of pan Drain 9 maraschino cherries, press between paper towels to dry Put a cherry in the center of each pineapple slice Beat together one ingredient at a time until smooth: 5 Tbl melted butter 2/3 C sugar | 2 eggs 1/2 C low-fat buttermilk 1 tsp baking powder 1 tsp vanilla extract 1/4 tsp saltLightly stir into batter: 1 1/2 C flour (sifted, or scant) and pour batter over pineapple BAKE: 350 degrees ~35 minutes until center is firm & toothpick comes out clean. Cool 2-3 minutes, then turn out (invert) onto a serving platter & cool completely. Serve with ice cream or whipped cream.