Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

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New mexico chili soup

Ingredients

2 tbsp oil
1 lb ground beef
1 onion, chopped
1 tbsp flour
16 oz canned tomatoes
1/2 tsp garlic, minced

4 green chiles, peeled, seeded & chopped
1 tbsp chili powder
1 pinch cumin
salt
water

How to prepare

Heat the oil in a skillet. Brown the meat and onion. Stir in the flour. Add the tomatoes. Break up the tomatoes with a fork. Stir in the garlic, chile peppers, chili powder and cumin. Season with salt. Add enough water to moisten the mixture. Simmer for several hours. Yields 4 servings

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Pomegranate salsa

Ingredients

1 large or 2 medium pomegranates (about 3/4 lb total)
1 large orange
1 tbsp chopped cilantro
1 green onion, thinly sliced
2 tbsp lime juice
1/4 tsp ground cumin
1-3 tsp minced seeded fresh jalapeno
salt to taste

How to prepare

Break pomegranate into large chunks. Immerse in bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds and pat dry. Cut peel and white membrane from orange. Holding fruit over a bowl, cut between inner membranes to free segments, adding them to bowl. Squeeze juice form membrane into bowl, discard membrane. Cut each segment into chunks. Add pomegranate and remaining ingredients. Serve or cover and chill overnight. Serve with grilled or broiled fish. Makes about 1 cup, serving 4 to 6.

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Spicy black beans with tomatoes

Ingredients

2 tbsp butter
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 green bell pepper, seeded, de-ribbed, and chopped

1 red bell pepper, seeded, de-ribbed, and chopped
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, and chopped

2 tbsp olive oil
1/4 cup freshly chopped cilantro or parsley
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish

How to prepare

In a large saut pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saut 4-6 minutes, until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Makes 4-6 servings

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Tex-mex wontons

Ingredients

1 lb ground beef
1/2 cup cheddar cheese, shredded
1/2 cup onions, chopped fine
2 tbsp catsup
1/4 cup chopped chiles (your choice)
3 tsp chili powder (more or less)
15 oz can refried beans
1/2 tsp ground cumin
8 doz wonton skins
Oil for frying
Taco sauce or salsa for dipping

How to prepare

Brown beef and onions, drain. Stir in refried beans, mix thoroughly. Mix remaining ingredients together, then add it all to the beef and bean mixture. Mix well. Fill each skin with about a tbsp or so of the mixture. Fold over and seal skins. Fry about 1 minute per side, drain on paper towel and serve warm with salsa or other sauce. Actually, i really like a little dollop of sour cream with the wontons along with the salsa. It makes about 90 wontons.

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Portuguese potato & kale soup

Ingredients

2 oz chorizo sausage, cut in half lengthwise and sliced
1/2 tbsp olive oil
1 onion, chopped
4 cup chicken stock
4 potatoes (1 1/2 lb total), peeled & sliced
3 cloves garlic, minced
1/2 lb kale, trimmed, washed & thinly sliced
Salt & pepper to taste

How to prepare

Heat sm non-stick skillet over med heat. Add chorizo and cook, stirring until browned, about 3 minutes. Drain and set aside. In heavy stockpot, heat oil over med. Heat. Add onions and saut

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Southwest pizza with fresh herbs

Ingredients

Crust 888
1 package dry active yeast
1/2 tsp sugar
1 cup warm water, divided use
2 tbsp vegetable oil
1 tsp salt
2 tsp dried red pepper flakes

1/4 cup chopped fresh cilantro
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tbsp olive oil
3 cloves garlic, minced
topping 888
1 (4-oz) can diced mild green chiles

3 medium tomatoes, sliced
1 cup sliced ripe olives, drained
1/2 cup chopped fresh cilantro
1 tbsp minced fresh oregano
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded jack cheese

How to prepare

Fifteen minutes before baking, preheat oven to 425 degrees. Procedure: dissolve yeast and sugar in 1/2 cup warm water (100 to 115 degrees) in a large mixing bowl or large bowl of an electric mixer. Add remaining water, oil, salt, seasonings, flour and cornmeal, beating vigorously. Knead into ball and let rest 10 minutes. Pat or roll into approximately 14-by- l8″ rectangle or 16″ round greased baking sheet. Brush with olive oil and sprinkle with garlic. Top with topping ingredients; bake at 425 degrees for 15 to 20 minutes or until crusty. Yield: makes 8 to 10 servings.

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Grilled chili-rubbed flank steak

Ingredients

2-lb flank steak, well trimmed
Kosher salt
Freshly ground black pepper
1 to 2 tbsp chili rub
Lime wedges

Chili rub:
1/4 cup chili powder
1/4 cup oriental sesame oil or good quality olive oil
2 tbsp fresh lime juice
2 tbsp soy sauce
1 tsp minced garlic

How to prepare

Pat the flank steak thoroughly dry with paper towels sprinkle both sides of the Steak with salt and pepper using your fingers, press the chili rub into both sides Of the flank steak wrap the steak well and refrigerate for at least 4 hours or up to 2 days the longer the steak marinates the more intense the flavor remove the flank Steak from the refrigerator 1 hour before grilling Set up the grill, light the coals, and place the grill 4″ above them when the coals Are ready, place the flank steak on the grill and cook, turning once, until done, 12 To 15 mins for rare, 15 to 20 mins for med let the meat rest for 5 mins before Slicing slice the flank against the grain (it’s very easy to see) into thin strips, Holding the knife at an angle to the cutting surface serve warm, accompanied by lime Wedge.
Chili rub:
Combine all the ingredients in a sm bowl and stir until well blended transfer to A sm lidded container and store in the refrigerator for up to 1 month

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Southwestern grilled chicken salad

Ingredients

2 tbsp olive oil
1 tsp cumin, ground
1 tsp cayenne
1 tbsp cilantro, chopped
Salt
4 chicken breast halves
6 tomatillo, chopped
1/2 cup olive oil
3 tbsp red wine vinegar
2 ancho chilies, seeded
1 1/2 cups monterey jack, shredded
1 1/2 cups cheddar, shredded
3 small heads red or green leaf lettuce
1 tbsp cilantro, chopped fine
Pepper
Salt

How to prepare

Combine the first measure of olive oil, ground cumin, cayenne, the first measure of cilantro and salt (to taste) in a bowl. Remove the skin and bones from the chicken breasts. Rub the chicken with the olive oil & herb mixture. Grill the chicken on both sides until tender (15 to 20 minutes). Set aside in a small bowl. Stir the chopped tomatillo, the second measure of olive oil, the red wine vinegar, the ancho chiles, the second measure of cilantro and salt and pepper to taste in a small bowl. Set aside. Wash and dry the lettuce and tear into chunks. Arrange in a lg bowl. Cut the chicken breasts into 1/2″ thick slices and arrange in the center of the lettuce. Arrange the shredded cheddar and monterey jack around the chicken. Pour the vinaigrette over the salad and serve. Yields 4 servings.

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Vermicelli frittata with eggplant

Ingredients

1 lb eggplant, trimmed
1 tbsp salt
3 garlic cloves, minced
6 tbsp olive oil
1 red bell pepper, cut into small dice
1/2 cup brine-cured black olives such as gaeta, pitted and cut into slivers

1/4 cup thinly sliced fresh basil leaves
1/2 lb vermicelli
4 large eggs, beaten lightly

How to prepare

Cut eggplant into 1/4″ dice and sprinkle with the salt. Drain eggplant, weighted with a plate topped by several cans, in a colander 45 minutes. Rinse eggplant well and squeeze dry by handfuls. Drain eggplant on paper towels. In a heavy skillet cook garlic in 3 tbsp of oil over moderate heat, stirring, until golden. Add bell pepper and cook, covered, until softened. Add eggplant and cook 10 minutes, or until eggplant is tender. Stir in olives and basil. In a kettle of salted boiling water cook vermicelli until al dente and drain. In a large bowl toss vermicelli with eggplant mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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