Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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Hawaiian jerky

Ingredients

1 tsp salt
1 tsp ground ginger
1 tbsp brown sugar
1/4 pepper
1/8 tsp cayenne pepper
1 garlic clove, crushed
1/4 cup pineapple juice
1/4 cup soy sauce
1 lb lean meat, thinly sliced (3/16 to 1/4″ thick)

How to prepare

Mix everything except the meat together marinate the meat in the mixture (works well In a ziploc bag) for 6 to 12 hours in the refrigerator, mixing occasionally drain And dehydrate

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Luby ib tume – green bean salad

Ingredients

2 lb fresh or frozen green beans
3 cloves garlic
1/4 cup lemon juice
1/4 cup salad oil
1/4 tsp salt

How to prepare

1) cook green beans and let cool
2) using a garlic press crush garlic into a large bowl, then rub the bowl with garlic
3) add beans and toss until garlic is thoroughly combined
4) combine remaining ingredients and toss
5) let flavors combine for 2 or 3 hrs

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Black bean soup with rum

Ingredients

2 cup onion, chopped
1 cup celery, chopper
6 sprg parsley
2 sprg fresh thyme
1 bay leaf
3 tbsp unsalted butter
1 lg ham hock
2 cup dried black beans, picked over 6 cup beef broth
1/3 cup dark rum
lemon juice to taste
garnishes 8888
eggs, hard-cooked, chopped fresh parsley, chopped lemon slices

How to prepare

The night before, soak beans in cold water to cover by 2″. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parsley, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups.

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Warm bean salad with grilled shrimp

Ingredients

12 jumbo shrimp, peeled and deveined
2 large garlic cloves, chopped fine
2 tbsp chopped fresh rosemary
4 tbsp extra-virgin olive oil
kosher or coarse salt to taste
ground black pepper to taste

3 cups cooked and drained tuscan-style beans (see recipe)
1 lg tomato, seeded and chopped
1 tbsp fresh lemon juice
rosemary sprigs, for garnish

How to prepare

In a bowl, combine the shrimp, half the garlic, 1 tbsp of the rosemary and 2 tbsp of the olive oil with salt and pepper. Stir well. Cover and chill 1 hour. In a saucepan, heat the remaining oil, garlic and rosemary over medium heat just until fragrant, about 1 minute. Stir in the beans. Cover and cook over low heat 5 minutes or until warm. Remove from the heat. Stir in tomato, lemon juice and salt and pepper to taste. Grill the shrimp until lightly browned and just opaque in the thickest part, about 5 minutes. Spoon the beans onto 4 plates and surround with shrimp. Garnish with additional rosemary. Yield: makes 4 servings.

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Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Thai-style grilled new york steak salad

Ingredients

10 oz tender new york steak
2 tbsp lime juice
2 tbsp fish sauce or soy sauce
1/4 tbsp chopped garlic
1/4 tbsp chopped lemon grass
sugar and chili pepper to your taste
2 tbsp sliced onion

2 tbsp chopped chinese parsley
2 tbsp sliced carrot
2 tbsp shredded green mango
some fresh lettuce, tomato and cucumber

How to prepare

Grill steak to about medium or medium-rare, then slice it as thick or thin as you like. Toss the steak with all the ingredients served on a bed of fresh lettuce and topped with roasted peanuts. Originally from thailand, saetung

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Stuffed grape leaves – armenian

Ingredients

2/3 cup peanut or safflower oil
4 onions, minced
1 tbsp salt
1 tsp allspice
juice of 3 lemons
1 cup good olive oil
1/4 cup tomato sauce (optional)

2 cup long grain white rice
1 1/2 cups water
salt and pepper
fresh mint to taste (optional)
80 cured young, tender grape leaves

How to prepare

Saut

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Ancho oregano pecan butter

Ingredients

3 cloves of garlic
1 ancho chile, briefly toasted and ground (approx. 4 tsp)
2 tbsp chopped fresh oregano
1 tbsp gold tequila
3 generous tbsp chopped pecans
salt and pepper to taste
1/4 lb unsalted butter (1 stick)

How to prepare

This pumpkin-colored butter is good to add to squash, corn, soups, sauces, and pasta, and to melt over grilled fish, chicken, or steaks.

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Greek chick-pea soup

Ingredients

1/2 lb dried chick-peas
2 garlic cloves, sliced
2 tsp baking soda
Salt and pepper
1/2 cup olive oil
6 to 8 cups water
2 med onions finely chopped
Strained fresh juice of 1 lemon
3 lb tomatoes chopped
1 lb bay leaf

How to prepare

Wash and soak chick-peas according to package directions. Drain and sprinkle with salt. Let stand 15 minutes.Remove husks by rubbing chick-peas between thumb and forefinger. Rinse well and drain. In a large pot,heat the oil and saute onions and peas stirring with a wooden spoon,until onions are translucent. Add tomatoes and stir over low heat for 2-3 minutes. Add bay leaf,garlic,salt and pepper, and 6 cups of water to start. Cover and bring to a boil, simmer, stirring occassionally for 1 to 1 1/2 hours or longer until peas are tender. Add more water it necessary. Remove from heat discard bay leaf and stir in lemon juice.

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