White bean soup

Ingredients

1 lb dry white beans
7 cups hot water
1 cup chopped onions
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground marjoram

1/2 tsp dried dillweed
1/4 tsp ground red pepper
1/8 tsp ground black pepper
1/4 cup chopped green onions

How to prepare

Place the beans in a large pot and add enough water to cover; let them soak for 8 hours or overnight. Drain the beans. In the same pot, combine the beans, hot water and the remaining ingredients, except for the green onions, and place over med heat. Simmer, covered, for 1 hour, or until the beans are tender, stirring occasionally. Remove from the heat and stir in the green onions; let the soup stand for 10 minutes before serving. Makes 4 main-course servings.

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Pineapple salsa

Ingredients

20 oz crushed pineapple with juice, canned or fresh 1/2 cup minced red bell pepper 1/4 cup minced green bell pepper 1 tbsp minced green onion 2 tsp each minced cilantro and jalapeno 1 tsp grated lime zest optional: 1 cups peeled, seeded ripe tomato optional: olive oil, fresh lime juice

How to prepare

Drain 1/2 cups of juice from pineapple a reserve for other use. Combine all ingredients, cover and refrigerate for 2-4 hours. Serve at room temperature or slightly chilled. Spoon over chicken or fish or tacos or use as dip for chips. Makes about 2 cups, more if tomato is used.

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Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

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Garithes yiouvetsi – baked prawns

Ingredients

1 kg large uncooked prawns
1 med onion; finely chopped
1/2 cup olive oil
1 cup chopped spring onions
2 garlic cloves; crushed
2 cup chopped, peeled tomatoes
1/2 cup dry white wine

1/4 cup chopped parsley
1/2 tsp dried rigani or oregano
salt
freshly ground pepper
125 g feta cheese

How to prepare

Shell prawns, leaving last segment of shell and the tail intact. De-vein and rinse. Drain and dry with paper towels and refrigerate until required.
In a pan gently fry onion in oil until transparent, add spring onion and garlic and cook 2 minutes longer. Add tomatoes, wine, most of the parsley, rigani and salt and pepper to taste. Cover and simmer gently for 30 minutes until thick.
Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish. Add prawns and spoon remaining sauce over them. Coarsely crumble feta cheese and sprinkle on top.
Cook in a very hot oven (500 f) for 10-12 minutes until prawns are pink and the feta melted and lightly browned. Sprinkle with remaining parsley and serve immediately as a first course with crusty bread. Serves: 6

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Boned fillet of pork

Ingredients

4-lb fillet of pork
1/3 cup brandy, rum or bourbon
2 cups pineapple juice
1 can of pineapple slices
1/4 tsp thyme
1 bay leaf
1 tsp salt

1/2 tsp pepper
parsley

How to prepare

Heat a heavy dutch oven and brown the pork in it, turning frequently to render the fat. When the meat is golden brown all around, pour the liquor over it and ignite! When the flame dies down, add the pineapple juice and seasonings. Cover the pan and cook over very low heat, allowing 25 minutes per pound. Remove the pork from the pan and strain the juices through a strainer lined with a damp cloth. ( the excess fat will cling to the cloth.) Return the juices to the pot and correct the seasoning. Add the pineapple slices to the pan gravy to warm them, and keep the sauce hot while you slice the pork and arrange it on a serving platter. Garnish the platter with the pineapple slices and parsley and pour the juice over the meat. 8 to 10 servings.

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Cucumber and mango salsa with citrus

Ingredients

1 lg ripe mango, peeled & chopped
1 cucumber, peeled and chopped
1 red bell pepper, finely chopped
1/2 cups finely chopped red onion
1/4 cups fresh orange juice
1/4 cups fresh lime juice

2 tbsp chopped cilantro
salt to taste

How to prepare

Combine all ingredients except cilantro and salt. Cover and refrigerate 1-4 hours. At serving time, stir in cilantro and season with salt. Makes about 3 cups.

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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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Mexican crema – creme fraiche

Ingredients

1 cup heavy cream
1 tbsp buttermilk

How to prepare

Place cream and buttermilk in a clean container and cover with cheesecloth, and place overnight in a warm location to set. The consistency of the crema the following day should be of a loose sour cream. If any mold develops, toss the mixture out and start again. Once set, the crema can be stored refrigerated for about one week. Yield: 1 cup

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Irish stew

Ingredients

3 lbs boneless lamb shoulder cut into 1-1/2″ cubes
1/2 cup chopped parsley
1/2 cup chopped onions
3 cups sliced potato
1 cup diced potatoes
1 cup cubed white turnips
1-1/2 cups sliced carrots
salt & pepper

How to prepare

Put the lamb, chopped onion and diced potato into a stew pot and pour on boiling water to cover them. Cover the pot and simmer for 1 hour. With a fork, mash up the diced potato to thicken the gravy and then add the other vegetables except the parsley. Season to taste with salt and pepper, cover and simmer 30 to 45 minutes, or until everything is tender. Serve sprinkled with the chopped parsley. Serves: 6 to 8

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Fried curried rice (khao pad pong kari)

Ingredients

2 tbsp oil
1 garlic clove, finely chopped
2 cups plain boiled rice
1 sm potato, diced small
1 sm onion, diced small
1/4 cup peas
3 tbsp light soy sauce
1/2 tsp sugar
1 tsp curry powder
1/2 tsp ground white pepper

How to prepare

1 piece of cucumber (1-inch), thinly sliced into rounds coriander leaves in a wok or Frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry Until golden brown add the boiled rice, stir once, add all the remaining ingredients And stir until thoroughly mixed turn on to a serving dish and garnish with cucumber Rounds and coriander source: thai vegetarian cooking by vatcharin bhumichit.

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