Recipes

I wanted a place to collect the recipes I've gotten from friends or found on the internet that I have either tried or would like to try in the future, as well as document any notes and changes to these recipes. For now, this is the place.


Potatoes:

  • 1-1/2 lbs Yukon Gold potatoes, peeled, diced
  • 3/4 cup fat free chicken broth
  • 2 tbsp fat free sour cream
  • salt and pepper
  • paprika

Filling:

  • 1 lb 95% lean ground beef
  • 1 tsp oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
  • 2 tbsp flour
  • 1 cup fat free beef broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary leaves
  • 1 tsp freshly chopped thyme leaves
  • salt and pepper

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Recipe from Home Made Winter, by Yvette van Boven.  Serves 8.

  • 3 lb stew beef, cut into 1 inch cubes
  • 1 (750-ml) bottle Cote du Rhone
  • salt and freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 carrots, peeled and cut into 1/2 inch slices
  • 1 orange, washed well and cut into 8 wedges
  • 1 large onion, peeled and cut into rings
  • 2 cloves garlic, peeled and sliced
  • olive oil
  • 1 6-oz can tomato paste
  • 3 1/2 oz. pitted black olives
  1. Season meat with salt and pepper on all sides.  Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
  2. Heat some olive oil over medium heat in a large stockpot.  Remove the meat from the marinade and brown the pieces in the oil on all sides.  Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
  3. 15 minutes before the stew is ready, add the pitted olives.  Let cook for 15 minutes on medium heat without the lid to thicken the stew.
  4. Serve over mashed potatoes, rice, or pasta.

Garlic Mashed Potatoes

Serves 6-8.

  • 6 russet potatoes, peeled and cut into 1/2 inch cubes
  • salt
  • 8 cloves garlic, cut in quarters
  • 1/2 c. heavy cream
  1. Place cubed potatoes in a large saucepan.  Cover with cold water, salt liberally, and bring to a boil over medium heat.  Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary.  Drain potatoes and place in a blender.
  2. Return saucepan to heat, lower heat to low, and add garlic and heavy cream.  Heat until garlic is fragrant and cream begins to simmer, then add to blender.  Blend until potatoes are a totally smooth puree.  Add water or skim milk as necessary to even out texture.

http://katieatthekitchendoor.com/2012/10/17/cookbook-review-and-giveaway-home-made-winter/

When I saw this recipe, I knew I had to try it.  Well, with a few adjustments.  I was cutting down on my starches so I wanted to use mashed cauliflower instead of mashed potatoes.  I’d also tried a stew before that used a full bottle of wine and found it too acidic.  And I planned to leave out the olives, and add in some turnip instead.  I ended up using about 2-3 cups of a cheap malbec to marinate the meat, and added in two cans of beef broth and three cups of water, rather than the 4 1/2 cups of water.  The turnips I tossed in with about 1 1/2 hours left on the cooking time.  After tasting the broth, I decided to remove the orange peels toward the end as it was beginning to taste a bit too orangey for me (though not bitter).  I think maybe this was because I cut the wine down a bit, and I think in the future I wouldn’t mind adding in more wine than I used, and perhaps use a better wine than the one I picked up.

For the mashed cauliflower, I first roasted some garlic (peel the exterior skin off the garlic, cut the top off and coat in some olive oil. Wrap in tin foil, and place in a muffin tin for about 30 minutes in the oven).  I then boiled water, threw in my chopped up cauliflower, and then drained when tender.  I used about two tablespoons of butter, and about half of a single serving container of Fage greek yogurt, 5 cloves of the roasted garlic, and a sprinkling of pepper.  Salt to taste.  You can either mash it by hand or in a food processor.  I did the former due to technical difficulties.

I was really pleased overall how the mashed cauliflower tasted with the stew.  It helped thicken up the broth (as I took too generous a portion of stew and drowned the mashed cauliflower) and made me feel like I’d actually made the stew with real potatoes, and the hint of butter flavour in addition to everything else was just delicious.  The mashed cauliflower made the orangy taste that I found too strong when I tasted the stew by itself far less noticeable.  So overall I was pleased.  I think the stew meat I used was a bit too dry for my palate, but I find that’s often the case with stew meat. I think in the future I would want to try this with a good chunk of beef shank.

nomnompaleo:

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On blustery nights when my teeth are chattering, there are few things that make me happier than tucking into a steaming bowl of braised lamb shanks. It’s not just because it’s rib-sticking comfort food, but also ‘cause it reminds me of my dad and our shared love for lamb dishes. I don’t, however, share his stoicism and zen-like patience, so I’m always on the lookout for quick and easy ways to prepare lamb.

Here’s a recipe that fits the bill. Thanks to my pressure cooker, I can get a hearty winter meal of lamb shanks onto the dinner table in less than an hour.

Follow the jump for the recipe!

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I made this a while back. I forget all the changes I did, but I used the slow cooker once again instead a pressure cooker.  And I think I used canned stewed tomatoes instead of regular tomatoes.  In any case, this recipe was delicious.

Steak Dry Rub

  • 1/4 cup smoked paprika
  • 3 tablespoons cumin
  • 1/4 cup chili powder
  • 2 tablespoons Mexican oregano
  • 1 teaspoon fresh ground pepper
  • Sea salt to taste
  • Olive oil brushed onto outside of steak

Mix all dry rub ingredients together in a large bowl.  Place each steak directly into the dry rub mixture and make sure each side is well coated, rubbing the dry rub into the stead.  Let the steaks sit for at least 30 minutes.  Coat each side with a bit of olive oil before the steaks hit the grill.  We used top sirloin but this dry rub is great on rib eyes and flank steak too!!

Avocado Salsa

  • 4 avocados, diced
  • 3 roma tomatoes, diced
  • 1/2 red onions, minced
  • 2 tablespoons lemon juice
  • Sea salt and black pepper to taste

Mix all ingredients together and serve on top of your steaks!

Source: http://everydaypaleo.com/a-dinner-menu-steak-dry-rub-avocado-salsa-and-chopped-broccoli-salad/#more-2249

 

I used primarily lime with just a little bit of lemon juice for the avocado salsa, as I love lime with avocado, and it was delicious.

Use a 9 inch *springform* pan. A heart shaped one is traditional.

Ingredients

  • vegetable oil of some kind
  • 7-8 amaretti or shortbread cookies (Keebler Almond Shortbread cookies was recommended)
  • 2 tablespoons of raw almonds, toasted and finely chopped
  • 1 lb semi or bittersweet chocolate (a mix of half semi and half bittersweet is ideal)
  • 1/3 cup Amaretto liqueur
  • 1/3 cup corn syrup
  • 2 cups heavy cream
  • unsweetened cocoa power for dusting

Instructions

Crust:

  1. Toast raw sliced almonds lightly over medium heat and then chop to a fine blend. (Once they start to toast, they cook really quickly so shuffle them often! For chopping the almonds, a coffee bean chopper works really well!)
  2. Lightly oil the bottom of the pan. Cut a piece of baking paper or waxed paper, put it in the bottom of the pan and oil that too.
  3. Crush the cookies up into a fine powder. Try to get all the chunks. (This can be done quite easily and cleanly by putting the cookies in a large ziplock bag and then using a rolling pin over them)
  4. Mix with the finely chopped toasted almonds. Sprinkle evenly on the bottom of the pan (I usually pat it down a lightly).

Filling:

  1. Melt chocolate, Amaretto liqueur, and corn syrup in a pan over very low heat until mixture is smooth. Stir often.
  2. Take it off the heat and let it cool until warm to the touch… about 5-10 minutes.
  3. Beat cream in a bowl until it just begins to hold its shape.
  4. Stir a large spoonful into the chocolate mixture, then quickly add the rest of the cream and gently fold into mixture.
  5. Pour into the pan and tap lightly to release any air pockets. Let chill overnight.

Removal: Run a warmed (and dry!)  blade about the edge of the pan. Release the springform. Place your serving dish on top of the cake and gently flip, so that the crust is now on top. Carefully peel off paper. You can dust with cocoa powder if you want.

Source: A friend.

Ingredients

  • 2 packs of 16 oz Bob Evans roll sausage
  • 1/4 cup flour
  • 2 cups of milk
  • salt and pepper to taste
  • 1 to 2 packages of Pillsbury refrigerated biscuits


Instructions

  1. Brown sausage in a pan. Do NOT drain the grease
  2. Mix 1/4 cup flour into browned sausage
  3. Next add in the 2 cups of milk. This will thicken as it cools 
  4. Add salt and pepper to taste.
  5. Keep on a low simmer.  Add more milk or flour as needed to thicken or thin sauce to your liking.
  6. Bake Pillsbury biscuits while gravy is simmering.

Source: A friend

Ingredients

  • 3 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp each of ginger, cinnamon, and cloves
  • 1 cup butter
  • 1 cup firmly packed dark brown sugar
  • 2 egg whites (or two eggs or 2 Tbsp water + 2 tsp white vinegar)

Instructions

  1. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves together.
  2. In a separate bowl, cream the butter and the sugar until it’s very fluffy.
  3. Beat in eggs (or egg whites, or water and vinegar). 
  4. Slowly, work in dry ingredients.
  5. Cover and chill for 12 hours.
  6. Preheat oven to 350 F.
  7. Using a small portion at a time, roll out the doll on a lightly floured board until about an 1/8 inch thick.  Cut into shapes.
  8. Place cookies about 1 inch apart on an ungreased cookie sheet.
  9. Bake 10-12 minutes until lightly browned around edges.
  10. Cool on wire rack.

Lemon Icing:  1 cup powdered sugar.  Add enough lemon juice (careful) to create thick but smooth consistency.  Pipe onto cookies when cool.

Source: A friend.

Ingredients

  1. 2 cans refried beans (I mix one spicy and one reg.)
  2. 24 oz sour cream (I usually use one and half tubs)
  3. 1 - 2 packets of Taco Seasoning
  4. 1 jar of salsa chunky hot or mild
  5. bunch of green onions, chopped
  6. bunch of cilantro, chopped
  7. med can sliced black olives
  8. 3 - 4 cups cheddar/jack cheese (or mexican cheese blend)

Instructions

  • Spread the refried beans in a 13 x 9 pan
  • Mix the taco seasoning with the sour cream and then spread on top of the refried beans.
  • Sparingly spread the salsa on top of the sour cream, I usually do not use the whole jar to prevent it from being to runny.
  • Sprinkle chopped cilantro on top of the salsa (save a little to sprinkle on top for color).
  • Sprinkle the black olives on top of the green onions, however many you think is right, but save some to garnish on top for color. 
  • Then pour on the cheese and then sprinkle the top with green onions, cilantro, and black olives for color.

Source: A friend

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Ingredients

  • 3 Tbsp prepared horseradish (here’s how to make prepared horseradish)
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 Tbsp mayonnaise
  • 1 Tbsp chopped chives or the greens of a green onion

Instructions

  1. Mix ingredients together. Serve as a sauce for steak or pork.
  2. Makes about 1/2 a cup.

Source: http://www.simplyrecipes.com/recipes/horseradish_sauce/

Ingredients

  • 3 cups diced peeled potatoes
  • 4 slices bacon
  • 1 small onion, diced
  • 1/4 cup white vinegar
  • 2 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
  3. Add onion to the bacon grease, and cook over medium heat until browned.
  4. Add the vinegar, water, sugar, salt and pepper to the pan.
  5. Bring to a boil, then add the potatoes and parsley.
  6. Crumble in half of the bacon. Heat through, then transfer to a serving dish.
  7. Crumble the remaining bacon over the top, and serve warm.

Source: A friend