Italian pot roast

Ingredients

3 lg garlic cloves
1 cup plum tomatoes, seeded & chopped
3 lb chuck roast, boneless
1 tbsp tomato paste
4 tbsp olive oil
1/4 cup basil, fresh, finely chopped
1 lb onions, chopped
salt, to taste
2 carrots, peeled & chopped
pepper, freshly ground
2 ribs celery, chopped
1/2 cup red wine, robust, dry

How to prepare

Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife. Insert one garlic sliver into each of the holes. Heat half the oil in a heavy 3- to 4-quart heat-proof casserole. Add the meat. Brown well over med heat. Remove from the casserole. Add the remaining oil and the onions, carrots and celery. Saut

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Red pepper & tomato bisque

Ingredients

2 1/2 lbs red bell peppers
3 tbsp olive oil
1 lg onion
3 lbs tomatoes, peeled, diced
2 tsp sugar
1 1/2 cups stock (veg., Beef, chicken)
2 bay leaves

1/2 tsp salt
1/4 tsp pepper
2 tbsp dry sherry
1 tbsp vinegar or wine
1/4 tsp hot pepper sauce
croutons or crostini
1/4 tsp liquid smoke (optional)

How to prepare

Roast and peel bell peppers. Puree in processor or blender. Heat oil in heavy pan over medium-high heat. Add chopped onion and saut

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Clam fritters

Ingredients

4 cups ground clams
4 eggs, beaten
6 slices fresh white bread, crust removed and made into crumbs using a food processor.
1/2 tsp dried thyme
4 tbsp mayo

1/2 tsp cayenne pepper
2 tbsp celery, minced
1 tbsp butter
1/2 cup shallots, minced
1/4 cup red pepper, minced
1/4 cup fresh minced parsley
salt and pepper to taste

Egg and flour or panko bread crumbs

How to prepare

Mix all the ingredients except the butter, celery, shallots and red pepper and bread crumbs in a large mixing bowl. Set aside. Saut

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Israeli wheat berry stew

Ingredients

5 cup trader joe’s maranara and the rest water
1 1/2 cup great northern beans
1 cup wheat berries
6 small potatoes – cut in half
1 large onion – sliced
4 clove garlic – minced

5 tsp cumin – ground
3 tsp turmeric
1/2 tsp black pepper – ground
2 green peppers

How to prepare

Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.

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Spinach – Tomato Sauce with Shallots and Carrots

Ingredients

1 lb fresh spinach
1/4 cup olive oil
3 med shallots minced
2 sm carrots peeled and diced
2 cup canned whole tomatoes drained, juice reserve
1 tsp salt
1/4 cup fresh basil minced
1 lb pasta
parmesan cheese freshly grated

How to prepare

Bring 4 qts salted water to a boil in a lg pot for cooking the pasta Stem the spinach and wash the leaves in a lg bowl of cold water, changing the water several times until no sand appears in the bottom of the bowl. Shake the excess water from the spinach and roughly dry the leaves. Set the spinach aside.
Heat the oil in a deep pot or Dutch oven with a cover. Add the shallots and carrots and saute over med heat until the vegetables soften but do not brown, about 8 min..
While the shallots and carrots are cooking, coarsely chop the tomatoes. Add chopped tomatoes to the pot, along with 1/2 cup of their packing juice, the salt, and basil. Use the back of a spoon to break apart the tomatoes. Simmer gently, continuing to crush the tomatoes as necessary, until the sauce thickens, about 10 min..
Add the spinach to the pot, tossing several times to coat leaves with tomato sauce. Cover and continue cooking, removing the lid once to stir, until the spinach has wilted, about 5 min.. Taste for salt and adjust seasonings if necessary.
While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the spinach sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.

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Pork pita pockets

Ingredients

1 lb boneless pork
2 pita loaves
4 tbsp olive oil
1 tbsp prepared mustard
1 tsp dried oregano
4 tbsp lemon juice
2 cloves garlic, minced

Marinade
1 cup plain yogurt
1/2 tsp crushed garlic
1 cucumber
1/2 tsp dill weed

How to prepare

Cut pork into thin strips. Combine olive oil, lemon juice, mustard, garlic, and oregano. Pour over pork. Refrigerate 1 to 4 hours. Chop cucumber. Combine remaining ingredients in container, cover, and refrigerate. Remove pork from marinade. Stir-fry in non-stick pan, over medium heat for 2 to 3 minutes.
Halve pita loaves and open to form pocket. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.

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Chinese barbecued spareribs

Ingredients

2 lb spareribs in one piece, excess fat removed
1/4 cup soy sauce
2 tbsp honey
2 tbsp hoisin sauce
2 tbsp white vinegar

1 tbsp chinese rice wine or dry sherry
1 tsp finely minced garlic
1 tsp sugar
2 tbsp chicken stock
plum sauce

How to prepare

Combine the soy sauce, honey, hoisin sauce, vinegar, wine, garlic, sugar and chicken stock in a small bowl and mix well. Put the spareribs in a shallow pan or dish and cover them well with the marinade. Let them marinate for 3 hours at room temp, or six hours in the fridge, turning and basting several times. Heat the oven to 375

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Grecian steak rolls

Ingredients

1 1/2 lb sirloin, boneless top, well trimmed
2 tsp greek seasoning, divided
3 tbsp olive oil, divided
juice of 1/2 lemon
4 oz feta cheese (at room temp)
1 1/2 tsp mint, fresh chopped

1/4 cup dry red wine
1/2 cup whipping cream
1 pkg yellow rice – cooked

How to prepare

Lb steak thin. Sprinkle one side with 1 tsp greek seasoning; turn steak over. Drizzle one tbsp of olive oil and the juice of 1/2 lemon evenly over steak. Sprinkle with one tsp of greek seasoning. Crumble feta cheese in very small pieces evenly over steak and sprinkle with fresh mint. Roll steak up tightly starting roll with the longest side and secure with toothpicks. Slice into 1 1/2″ rolls. Heat two tbsp olive oil in skillet and saut

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Penne alla Bolognese

Ingredients

1 lb chopped beef
1 lb chopped veal or lamb
1 tbsp olive oil
1 tbsp butter
1 lg onion, chopped
4-6 cloves of garlic
1/4 cup red wine
2 carrots, peeled and sliced
16 oz can whole tomatoes w/ juice
salt & pepper to taste
1 lb penne pasta
grated parmesan cheese

How to prepare

In a lg sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, saut

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