Wednesday, March 14, 2018

Pasta Sauce for Lasagna or Parmigiana



5 C. tomatoes
1 tsp salt
1 T basil
1/2 tsp pepper
1/2 tsp sugar
1/2 onion, chopped
2=3  garlic clove, minced
1 15 oz can tomato sauce (optional)

Simmer 2-3 hours

For 2 lasagnas, I used a #10 can of tomatoes and doubled (+) the other ingredients. 

Friday, February 2, 2018

Grilled Marinated Flank Steak

This is Emeril Lagasse's recipe.

2-3 lb. flank steak
1/3 C. vinegar
1/2 C. soy sauce
2 T Creole seasoning
2 T minced garlic
2 T. Brown sugar
1 T. tomato paste
1 tsp. black pepper

Mix all ingredients in a ziplock or glass dish.  Marinade for 4-12 hours. Grill

Creole Seasoning:
2 1/2 T paprika
2 T. salt
2 T garlic powder
1 T. pepper
1 T. onion powder
1 T cayenne pepper
1 T oregano
1 T dried thyme

Store remaining seasoning in a little glass jar.



Pink lemonade thumbprints

2 1/2 C. flour
2 C. powdered sugar
1 tsp. course salt
2 sticks butter, room temp
2 T finely grated lemon zest, plus 1/4 C fresh lemon juice
1 raspberry

Preheat oven 325*.  Whisk flour, 1/2 C. powdered sugar and salt.  In a lg bowl, beat butter with 1/4 C. powdered sugar, zest and 2 T lemon juice on medium speed, about 3 minutes.  Beat in flour mixture. 

Roll into 1" balls.  Transfer to parchment lined cookie sheet.  Freeze 10 minutes.

Bake 10 minutes.  Press a wooden spoon into the center of each ball.  Continue to bake until golden 16-18 more minutes.  Let cool completely on wire rack. 

Whisk remaining  1 1/4 C sugar and 2 T lemon juice with raspberry in a bowl, breaking up berry.  Dust cookies with sugar, spoon glaze into indents and let set 10 minutes. 

Ricotta Pancakes

1 C. flour
1 tsp. baking powder
2 T. sugar
1/4 tsp. salt
3 eggs, separated
1 C. ricotta cheese
1 C. milk
1/2 tsp. vanilla

In a large bowl, whisk flour, baking powder, sugar and salt. In another bowl, whisk eggs whites until
stiff, but not dry. 

In a medium bowl, whisk together eggs yolks, ricotta, milk and vanilla.  Fold in dry ingredients until moist.  Gently fold in eggs whites.


Wheat bread {Greeley Stake food storage recipe}

Mix in a kitchen aid:

6 C. warm water
2/3 C. oil
2/3 C. honey
4 tsp. salt
3-4 T lemon juice
1 crushed vitamin C

Then add wholegrain flour (or a mixture) approx  3 1/2 -4 Cups, until reaches a pancake consistency.  Add 3 T. yeast and mix 3-4 minutes.  Add additional flour until mixture cleans the sides of the bowl.  Turn on high and mix/knead for 5 minutes.  Turn dough out of bowl and shape into 4 loaves.  Put loaves in 200* oven to raise.  Bake 350* for 30-35 minutes. 

Split pea soup

1 lb. dried green split peas
2 C. diced ham
2 carrots, chopped
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
salt and pepper to taste
6 C. chicken broth
1/4 C. chopped fresh parsley, for garnish

Add split peas to crock pot, in a single layer.  Top with ham & veggies, add bay leaf and S & P.  Pour the chicken broth over mixture and do not stir.  Cover and set to high.  Cook 5-6 hours, or until peas are falling apart.  Serve with fresh parsley. 

Slow Cooker Mexican Chicken Bowls

1 jar Salsa
1 4 Oz can green chilies
1 pkg. taco seasoning
2 lb. boneless, skinless, chicken breasts
2 T. chopped, fresh cilantro
1- 14 oz. can black beans, drained and rinsed
4 C. cooked rice for serving

Pour salsa, chilies. lime juice and taco seasoning into slow cooker and stir to combine.  Add chicken and toss to coat. Cook on low for 8 hrs or 4 hours on high.  Remove chicken and shred.  Put back in slow cooker and add cilantro and black beans. Stir and cook additional 20 minutes.  Serve over a bowl of rice and desired toppings: tortilla chips, shredded cheese, sour cream, diced avocado, jalapeno slices. red onion, and shredded lettuce.