Basic Biscuits

INGREDIENTS

2    cups flour plus additional for rolling

1    tablespoon baking powder

½   teaspoon salt

½   cup shortening

¼   cup milk

METHOD

Preheat the oven to 450 F. 

Stir together the flour, baking powder and salt.  Cut in the shortning with a fork or pastry blender until the mixture resembles coarse crumbs. Add the milk and mix in with a fork until the dough is soft and moist and pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and toss with flour until it is no longer sticky. With a floured rolling pin or your hands, roll the dough out into an 8 inch round, about ½ inch thick. Using a floured biscuit cutter*, cut into rounds and place onto an ungreased baking sheet, spacing 2 inches apart. Gather and re-roll the leftover dough and cut more rounds until done.

Bake until golden brown, about 10 minutes.

NOTES: I did not have a biscuit cutter and so used a drinking glass or glass bottle. The next time I make these, they may be larger, flatter or square and may contain different herbs, grated cheese or cinnamon and sugar.

Adapted from a recipe in All Recipes magazine

Moroccan Lamb Soup

This recipe is a modified version of a Moroccan Harira, a dish with lamb, chickpeas and lentils.

INGREDIENTS

2    tablespoons butter

½   pound lamb, cut into ½ inch cubes

½   cup chopped celery with leaves

1    medium white onion, chopped

2    teaspoons turmeric

2    teaspoons white pepper

1    teaspoon cinnamon

1    teaspoon powdered ginger

1    tablespoon each dried parsley and cilantro

1    can (15 ounces) diced tomatoes

½   cup dry lentils

2    cups water or broth

1    can (15 ounces) chickpeas, rinsed, drained

METHOD

In a large soup or sauce pan, add the butter, lamb, celery, onion, spices and parsley/cilantro. Stir and cook over low heat for about 5 minutes. Separate the tomato pieces from the juice, reserving the juice. Add the tomato pieces to the soup pot. Stir and cook for 5 to 6 minutes.

Add the tomato juice, the lentils and water to the pot. Bring it to a boil, partially cover, reduce the heat to low and cook for 20 minutes. Add the chickpeas and cook on low for 8 minutes. Season to taste and serve.

Broccoli Potato and Leek Soup

INGREDIENTS

½   stick of butter, divided

3    small leeks, white and pale green parts (1 cup sliced)

2    pounds Yukon Gold or white potatoes

1    small bunch broccoli

2    cups low sodium broth

3    cups or water or dry white table wine

1    cup low fat milk (2%)

½   cup low fat yogurt

2    strips bacon

1    piece French bread, crusts removed.

METHOD

Heat a large sauce pan over medium heat and add ½ stick of butter. Clean the leeks and slice thinly. Peel and thinly slice the potatoes. Cut the broccoli into small florets and peel the stems. Add these three vegetables to the sauce pan, stir and cook for about 5 minutes.

Add the broth and water, bring to a boil, reduce heat to a simmer, cover and cook over medium heat for about 10 minutes or until the vegetables are all tender and soft. Working in batches if necessary, remove the soup to a food processor or blender and process to a smooth puree. Return to a clean sauce pan, stir in the milk and yogurt. Season the soup if necessary and keep warm.

In a medium skillet, add the bacon over medium heat and cook, turning once or twice, until crisp. Remove the bacon to paper towels to drain, retaining 1 tablespoon of the fat. Cut the French bread into ½ inch squares and add to a food processor. Process until it has been reduced to crumbs. Crumble the bacon and add to the bread crumbs. Add the bacon fat to the food processor and pulse until well mixed. Serve the soup with a bit of the bread crumbs and bacon sprinkled on top.

Adapted from a recipe in Food and Wine magazine

Chicken Moroccan

INGREDIENTS

3    tablespoons olive oil

4    cloves garlic, minced

1    teaspoon turmeric

2    teaspoons ground cumin

6    chicken thighs, skinless, boneless

1    tablespoon olive oil

1    large white onion, chopped (about 2 cups)

½   cup water, or as needed

1    preserved lemon, rinsed, seeded, chopped*

1    can (15 ounces) garbanzo beans, rinsed, drained

½   cup sliced, pitted green olives

2    jars (8 ounces each), marinated artichoke hearts, drained, halved

¼   cup freshly chopped parsley

METHOD

Combine the first 4 ingredients in a large, sealable plastic bag and massage to mix the ingredients. Add the chicken, seal the bag and marinate for 4 to 8 hours in the refrigerator. Separate the chicken from the marinade, reserving both.

Heat a large skillet over medium-high heat and add the marinade and 1 tablespoon of olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Remove the onions from the skillet and reserve, lower the heat to medium, and add the chicken pieces.

Cook the chicken until browned, about 5 minutes. Turn the chicken over and brown the reverse side, about 4 to 5 minutes. Add the beans and onions, and add enough water to submerge the chicken halfway. Cook the chicken, covered, for 10 minutes and add the preserved lemon. Continue cooking, covered, until a thermometer in the thickest part of the chicken reads 165 F, about another 5 to 6 minutes. Remove the chicken to a plate and cover to retain the heat.

Add the olives and artichoke hearts to the sauce and cook for 3 to 4 minutes. Spoon the sauce and vegetables onto individual serving dishes, add the chicken pieces, sprinkle with the chopped parsley and serve.

*NOTE: Preserved lemons have been soaked in brine for an extended period and are usually available from Mediterranean-style markets. They can also be made and stored at home.

Adapted from a recipe in All Recipes  magazine

Bean, Corn and Squash Stew

A version of the traditional Chilean stew porotos granados

INGREDIENTS

2    cups water

¾   pounds butternut squash, cut into 1 inch cubes

2    cups corn kernels, fresh or frozen

1    can (15 ounces) kidney beans, drained

1    tablespoon ground cumin

1    tablespoon dried oregano

1    tablespoon smoked paprika

2    tablespoons olive oil

1    medium white onion, coarsely chopped (1-1½ cups)

½   red bell pepper, coarsely chopped (1 cup)

½   green bell pepper, coarsely chopped (1 cup)

METHOD

In a large pan, bring the water to a boil and add the squash, corn and beans. Cover and cook at a simmer until the squash is just tender, about 10 to 12 minutes. Transfer 1 cup of the squash mixture with some of the liquid to a food processor or blender and process to a puree. Return to the pan, add the cumin, oregano and paprika and keep warm.

In a medium skillet over medium-high heat, add the olive oil and the chopped onions and peppers. Cook until the vegetables are softened, about 8 minutes. Add to the stew in the pan, mix well and ladle the stew into serving bowls.

  

Adapted from a recipe in Food and Wine  magazine

Rio Grande Pot Roast

INGREDIENTS

1 ½ - 2    pounds boneless  beef roast or London broil

½   cup thick and chunky salsa

1    cup beer

1    can (15 ounces) diced tomatoes

1    tablespoon dried cilantro

2    medium potatoes

2    stalks celery, sliced to ½ inch

½   red or white onion, coarsely chopped

1    green bell pepper, seeded, cut to 1 inch squares

METHOD

Preheat the oven to 350 F. Brown the beef roast in a non-stick frying pan. Mix the salsa, beer, tomatoes and cilantro in a large bowl. Choose a baking dish that has little spare room for the roast and vegetables and pour 1 cup of the sauce into the baking dish. Add the beef and pour the remainder of the sauce over the roast.

Cut the potatoes in half length-wise and then cut each half into three long pieces. Add these to the baking dish on top or next to the roast. Add the celery pieces, onion and bell peppers to the baking dish, cover and roast for 45 to 60 minutes, or until the vegetables are soft and the internal temperature reaches at least165 degrees F.

Remove from the oven and carve the roast into serving slices. Serve along with the vegetables and with the sauce on the side.

Adapted from a slow cooker recipe in Woman’s Day magazine

Tuna, Pepper and Pine Nuts

A tapa from the Mediterranean coast of Spain

INGREDIENTS

3    tablespoons pine nuts

3    tablespoons olive oil

1    medium white onion, diced to ½ inch

1    large tomato, coarsely chopped

1    cup roasted red bell pepper, cut to ½  inch

1    can (8 ounces) chunk style tuna, packed in oil*

METHOD

In a large skillet over medium heat, add the pine nuts and toast them until golden brown, shaking the pan, for about 2 minutes. Transfer to a plate.

Add the olive oil to the pan and cook the chopped onions, stirring occasionally, for 4 to 5 minutes until just tender. Add the tomato and red pepper and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer to a large serving bowl and allow it to cool.

When cooled to room temperature, add chunks of the tuna and the pine nuts to the bowl and stir gently to combine. Season to taste and serve. Best served with a glass of Rose’ wine.

*NOTE: Two 5 ounce cans will work as well

Adapted from a recipe in Food and Wine  magazine

Greek Steak Salad

INGREDIENTS

2    pounds beef steak, boneless

2    tablespoons olive oil

4    cloves garlic, minced

¼   cup lemon juice

¼   cup dry red table wine

1    cup red onion, chopped

1    can (15 ounces) chickpeas, drained, rinsed

1½   cups cherry tomatoes, halved

1    cup English cucumber, halved lengthwise, sliced* to ¼ inch slices

1    cup green bell pepper, seeded, cut to ½ inch pieces

½   cup pitted green olives, sliced

1    cup pitted Kalamata olives, halved

4    cups chopped lettuce*

1    cup crumbled feta cheese (4+ ounces)

¼   cup chopped fresh parsley

METHOD

Place the steak in a sealable plastic bag. Place the olive oil and garlic into a mini food processor and process to a smooth liquid. Pour this into a medium bowl and whisk in the lemon juice and red wine.. Reserve ½ cup for later use and pour the rest into the plastic bag with the steak.  Massage the two to be sure the steak is completely covered, seal the bag and refrigerate for 2 hours.

Preheat the oven to 450 F and position racks in the center and 4 inches from the broiler. Cover a baking sheet with foil and spray with cooking spray or cover with olive oil. In a large bowl, mix the onion, chickpeas, tomatoes, cucumber, bell pepper and olives with the reserved marinade and spread them evenly on the baking sheet. Roast them in the center of the oven for 10 to 12 minutes or until the vegetables begin to pucker. Remove from the oven and allow them to cool

Change the oven to BROIL. Remove the steak from the marinade and allow it to drip off. Set the steak on to a broiling pan and place under the broiler. Broil for 5 to 6 minutes per side, flipping it once. Interior temperature should read at least 125 F for rare.

Remove from the oven and slice across the grain into ½ inch wide slices. Serve by spooning the vegetables over the lettuce and placing strips of the beef on top of the vegetables, sprinkled with feta cheese and chopped parsley.

*NOTES: Peel thin strips off of the cucumber rind to make striped looking pieces for a more interesting salad. This recipe originally called for chopped romaine, but until it is safe, use other types of lettuce or spinach

Adapted from a recipe in All Recipes magazine

Pork Dijon w/ Apples and Cabbage

INGREDIENTS

½   head red cabbage cored, cut into ½ inch wedges

2    large apples (1 pound) sliced into thin wedges

5    tablespoons olive oil, divided

2    pork tenderloins, 1 pound each*

1    teaspoon dried thyme

1    tablespoon coarse grain Dijon mustard

2    tablespoons white wine vinegar

2    teaspoons honey

METHOD

Preheat oven to 325 F. Arrange a rack in the center of the oven and one for the broiler. Coat a sheet pan with cooking spray or olive oil. Toss the cabbage and apples with 2 tablespoons of the olive oil in a bowl and lay out on the prepared sheet pan in an even layer.

Coat the pork with 1 tablespoon of olive oil and dust with the thyme. Place over the vegetables on the sheet pan. Place the sheet pan in the center of the oven and roast for 30 minutes.

Remove the pan from the oven and turn the oven to broil. Remove the pork from the sheet pan to a plate. When the broiler is hot, return the pan to the higher rack under the broiler and broil about 3 to 4 minutes. Remove from the oven and remove the vegetables to a bowl. Place the pork on the sheet pan and broil for about 5 minutes until a golden brown color is obtained. Remove from the oven and place the pork on a cutting board. Slice into ½ inch slices.

Whisk together 2 tablespoons of olive oil, the mustard, vinegar and honey. Spread the vegetables on a serving dish and place the sliced pork on top of the vegetables. Drizzle the mustard mixture over the pork and vegetables. Serve immediately

*NOTE: I did not have tenderloins in the house but I did have a pork tri-tip roast, I cut that in half lengthwise and used it as the two tenderloins. Not quite as tender, but equally delicious.

Adapted from a recipe in  All Recipes  magazine

Brussel Sproats and Bacon, Baked

INGREDIENTS

2    tablespoons olive oil

1    large white onion, chopped

5    strips bacon

1 ½   pounds large sized Brussel sprouts

1    tablespoon dried sage

METHOD

Preheat the oven to 400 F. Heat the olive oil in a large skillet over medium heat and add the onions. Cook the onions until they are tender and translucent, 8 to 10 minutes. Remove to a medium bowl.

Cook the bacon until crisp, turning occasionally.  Remove to drain and cool on paper towels, then chop into small bits and add to the onions in the medium bowl. Remove the skillet from the heat.

Slice the Brussel sprouts lengthwise into ¼ inch slices and toss in the skillet with the bacon fat and olive oil. Place into a oven-proof baking dish in a single layer and sprinkle with the sage. Place into the center of the oven and bake for 12 to 15 minutes until softened and just slightly browned. Remove from the oven, toss with the bacon and onions and serve.

Adapted from a recipe in Eating Well  magazine