Chicago Style Italian Beef

Ingredients

1 rump roast, rolled
flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 tbsp oregano
2 tbsp garlic salt
1 tbsp paprika
2/3 cup reserved broth
6 tiny hot peppers*
2 bay leaves
Pepper, to taste
Bay leaves, to taste
Sliced french bread

How to prepare

Coat the roast with flour and brown in a dutch oven or similar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 2 1/2 to 3 hours, until done. Remove from liquid and cool meat completely, reserving liquid. After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour*. Remove peppers and bay leaves. Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked. ) Serve with pepperoncini peppers.
* The meat needs to simmer at least an hour. If you prefer, after the initial hour of simmering, put it in a crock pot and let it simmer all day. This also freezes well.

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Spiced carrot soup with ginger and lemongrass

Ingredients

5 cup carrots, peeled and chopped coarsely
1 cup leek, white part only, chopped coarsely or
1 cup onion
1 cup celery, chopped coarsely
2 oz fresh ginger
1 stalk lemongrass
1 tbsp honey
1 tsp curry powder
1 pn cinnamon
2 cloves garlic
2 tbsp vegetable oil
6 cup chicken stock or water
Juice of 1/2 lemon
Salt and pepper to taste
1/2 cup creme fraiche
1 tbsp parsley, finely chopped
Salt and pepper to taste

How to prepare

In a med pot, heat 2 tbsp oil saut

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Mediterranean lemon and garlic dressing

Ingredients

1/2 garlic clove, crushed and coarsely chopped
1 tsp fine sea salt
1 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
freshly ground black pepper to taste

How to prepare

In clean dry salad bowl mash garlic and salt together with spoon to make smooth paste. Add lemon juice, stir until salt is dissolved, then add olive oil and pepper. Mix dressing well. Toss with or drizzle over greens just before serving.

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Garides kokkiyia me feta – shrimp and feta in shells

Ingredients

2 lb large shrimp
1/2 lemon (juice only)
1 onion or shallot; minced
3 tbsp vegetable oil or butter
1/2 cup tomato sauce
3 tomatoes – peeled, chopped & drained

1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil or dill
2 garlic cloves; crushed
salt & freshly ground pepper
1/2 lb feta cheese
fresh basil leaves
(or parsley) for garnish

How to prepare

Shell and devein shrimp. Wash and drain, then sprinkle lightly with lemon juice. Heat the oil or butter in a frying pan and cook the onion until soft. Add the tomato sauce, chopped tomatoes, herbs, garlic, and salt and pepper to taste. Simmer for 25 minutes, then remove from the heat and strain.
Butter large scallop or other shells, or individual oven proof dishes, and spoon a little sauce into each. Fill with the shrimp and spoon the sauce over, then crumble the feta over the top. Set into a baking pan and bake for 15 or 20 minutes in a moderate oven (350 f), or until the shrimp is cooked and the cheese melted. Garnish with fresh basil or parsley and serve hot.

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Southwestern butternut bisque

Ingredients

1 tbsp olive oil
1 cup finely chopped onion
1 3/4 to 2 lb butternut squash, peeled, seeded and cut into 1″ chunks (see cook’s notes)
2 medium bosc pears, peeled, cored and cut into 1″ chunks

1 medium granny smith apple, peeled, cored and cut into 1″ chunks
4 tsp lemon juice, divided
1 tbsp finely grated fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/8 tsp ground red (cayenne) pepper

1 (14 1/2-oz) can chicken broth
1 cup apple juice
1 cup water
1/4 tsp salt
1/8 tsp freshly ground black pepper

How to prepare

In a medium pan, heat the olive oil over medium-low heat. Add the onion and saut

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Chicken in cabernet

Ingredients

4-lb chicken, cut into eighths
2 tbsp flour
1 1/2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
10 slices bacon, cut into 1″ pieces
1 med onion, cut into 1″ pieces
16 sm boiling onions, cut in half
16 button mushrooms or 12 med mushrooms, cut in half
1 lg carrot, cut into 1/2″ pieces
1 stalk celery, cut into 1/2″ pieces
3 cloves garlic, minced
1/2 tsp dried thyme
1 tbsp minced fresh tarragon
1/2 bottle cabernet
1 tbsp flour
1 tbsp unsalted butter

How to prepare

Dust the chicken pieces with the 2 tbsp of flour and season with 1/2 tsp salt and 1/2 tsp pepper set aside heat a lg saut

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Spanish steak roll w/ saut

Ingredients

1 1/2 lb boneless beef top sirloin steak, cut 1″ thick
1 tsp garlic powder, divided
1/4 tsp freshly ground black pepper
1 red and green bell pepper, cut lengthwise into strips
1 sm white onion, thinly sliced
1 cup sliced fresh mushrooms
1 tbsp sour cream or low-fat yogurt
1/3 cup chopped walnuts
1/4 tsp chili powder
1 4 oz can chopped green chilies
Lemon slices
Cilantro sprigs

How to prepare

Cut top sirloin steak to about 1/4″ thickness sprinkle with 1/2 tsp garlic powder and pepper heat 1 tsp oil and butter in 12″ heavy frying pan over medium-high heat until hot pan-fry steak 5-7 mins for medium- rare doneness, turning once remove steak to heated platter, sprinkle with 1/2 tsp salt keep arm add remaining 1 tsp oil to frying pan add red and green peppers, onions, mushrooms, and walnuts cook 2 mins, stirring frequently spread steak with sour cream, top with chilies starting at long side, roll up steak jelly- roll fashion, secure with 6 wooden picks spoon vegetables around steak roll, garnish with lemon slices and cilantro sprigs to serve, carve steak roll between wooden picks, remove and discard wooden picks.

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