Polenta Pizza

INGREDIENTS
½   cup polenta mix
2    cups water
1    can (8 ounces) tomato sauce
½   teaspoon dried basil
½   teaspoon dried oregano
½   cup shredded Monterrey Jack cheese
½   cup shredded Mozzarella cheese
¼   pound pork sausage

METHOD

Preheat the oven to 375 F after the polenta is nearly finished. Bring the water to a boil in a medium sauce pan and add the polenta mix. Cook and stir constantly for 15 minutes until the polenta becomes very stiff. Using a 10 or 13 inch rimmed pizza pan, pour the polenta into the pizza pan and spread it evenly. Let it rest for 7 to 10 minutes to harden.

Place the polenta/pizza into the oven and cook it for 7 to 8 minutes to dry it out slightly. Remove from the oven. In a small bowl, mix the tomato sauce and the two spices and then evenly spread them over the top of the polenta. Spread the cheeses over the top also, being sure to get some close to the edge.

Cook the sausage in a skillet until well browned, breaking up the lumps with a wooden spoon. Sprinkle this on top of the pizza and place the pizza into the oven. Cook for 6 to 7 minutes and check to see if the cheese has all melted. If it has not , return it for a few more minutes. DO NOT OVERCOOK. When the cheeses are well melted, remove from the oven and cool for a few minutes on a wire rack before slicing and serving.

 

 

 

 

Irish Brown Bread

INGREDIENTS2 cups whole wheat flour
1 cup all purpose flour
1/4 cup bulk oat bran
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk or 2% milk
1 tablespoon to 1/4 cup molasses
2 tablespoons melted butter or butter substitute

METHODPreheat the oven to 375 F and grease a baking sheet or line it with parchment paper.Mix together the dry ingredients in a medium dish. Add the buttermilk, molasses and melted butter and mix well to form a stiff dough. Knead several times on a lightly floured board

Form into a ball and place onto the baking sheet. Cut an X into the top with a small knife. Bake in the middle of the oven for 35 minutes or until the loaf sounds hollow when tapped. Remove from the oven and allow to cool on a wire rack before serving.

　

Lime Beef with Eggplat

INGREDIENTS
½   pound beef loin cut into ½ inch cubes (1 cup)
      Juice of 1 lime (about 3 tablespoons)
2    tablespoons olive oil
1    medium onion, chopped (1 cup)
1    can (15 ounces) diced tomatoes with juice
1-2    medium Japanese or Italian eggplant, diced to ½ inch (2 cups)
¼   cup water
½   teaspoon salt
1    tablespoon garlic powder
2    tablespoons chopped cilantro or parsley (optional) for garnish

METHOD

Before preparing the other ingredients, place the cubes of beef in a medium bowl and add the lime juice, stirring to thoroughly coat the beef. Marinate for at least 5 minutes.  Heat the olive oil over medium heat in a medium skillet and add the beef and lime juice. Cook for 5 to 6 minutes, turning often, to brown the beef. Remove to a large bowl and retain.

Place the onions into the skillet and cook for 6 to 7 minutes until they are translucent and quite soft – do not brown. Remove to the bowl with the beef. Place the tomatoes and eggplant into the skillet, add the water, salt and garlic powder and cover. Reduce the heat to medium-low and cook for 12 to 14 minutes until the eggplant is tender. Add the beef and onion, mix and cook for 2 to 3 minutes to reheat all the ingredients. Remove from the heat and serve.

 

Smoky Tomato Soup

This is a thick, smoky flavored soup best eaten in 4 ounce servings. The recipe will provide 5 to 6 servings of this size.

INGREDIENTS2 tablespoons olive oil
1 medium white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 pounds tomatoes, skinned, seeded, chopped or
       1 26 ounce package POMI chopped tomatoes or
       2 15 ounce cans diced tomatoes
1 teaspoon smoked paprika
3 cloves garlic, minced
1 teaspoon cumin powder
1 pinch red pepper flakes

　
METHODIn a large skillet, heat the olive oil over medium heat and add the onions and peppers. Cook for 12 to 14 minutes, stirring occasionally, until the vegetables are tender. Add the tomatoes, paprika, garlic, cumin and red pepper flakes.

Cook for 5 to 6 minutes and remove from the heat. Using batches if necessary, pour into a blender or food processor and blend to a puree. Return to a clean sauce pan and thin if necessary with a bit of water. Season to taste and serve.

Chickpea Carrot Tagine

A tagine is a Moroccan casserole or stew and is also the name of the pot within which it is cooked. The traditional tajine pot is formed entirely of heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone or dome-shaped cover that sits on the base during cooking.
 
INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (1 cup)
4    cloves garlic, minced
1    preserved lemon, soaked, drained and minced or
      2 tablespoons lemon juice
½   teaspoon ginger
½   teaspoon turmeric
¼   teaspoon white pepper
¼   teaspoon cayenne pepper
1    pinch each cardamom, nutmeg, allspice, mace (some or all)
2    tablespoons dried parsley
4-6 carrots, peeled and cut into ½ inch pieces (2 cups)
1    cup chicken broth
1    can (15 ounce) chickpeas
2    tablespoons honey

METHOD

In a large skillet over medium-low heat, add the olive oil and onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the lemon or juice, all the spices, the parsley, carrots and the broth. Cover and cook over medium-low heat until the carrots are just tender (about 12 to 14 minutes.)

Add the chickpeas and honey and continue to cook until the chickpeas are heated through and the sauce has thickened. Adjust the seasoning if desired and serve.

 

Cauliflower Salad

Make the dressing first and let it chill in the refrigerator while you assemble the salad. That way, the dried herbs will have a chance to absorb moisture and become soft.

INGREDIENTS

Dressing
½   cup non-fat yogurt
2    teaspoons lemon juice
2    teaspoons dried oregano
2    teaspoons dried basil

Salad
4-5 strips thick cut bacon
2    cups cauliflower flowerets (about 1 medium head)
1    cup green beans cut to 1 inch length
1    cup finely chopped red onion
¼   cup finely chopped green onion tops
1    cup thin sliced radishes

METHOD

Slice the bacon length-wise and then cut into ½ inch strips cross-wise. In a medium skillet over medium-high heat, cook the bacon until it is fairly crisp. Remove to paper towels to drain and discard the bacon fat (in the garbage, not down the drain.)

Put the cauliflower into a microwave dish with a cover, add ¼ inch water and cook on high for 4 minutes. Remove and drain. Run cold water over the cauliflower to stop it from cooking. Put into the refrigerator to chill.

Parboil the green beans for 2 minutes, drain and run cold water over them to chill them. Chop the bacon pieces into small bits and assemble the salad by placing all ingredients into a medium salad bowl and mixing well. Serve immediately, passing the dressing separately. This recipe will serve 4 to 6.

Jambalaya

This is the bayou version of the Spanish paella. It can be different every time you make it, but there are some basics that must be in the dish: onion, garlic, sausage, okra, rice, another meat, tomato, bell and cayenne pepper.

INGREDIENTS
2    tablespoons olive oil
1    cup chopped white onion
1    cup chopped celery stalk and greens
3    cloves garlic, minced
1    cup bell pepper (red, green, yellow, orange), ½ inch dice
2    smoked sausages, cut to ¼ inch coins (1 ½ to 2 cups)
1    cup sliced mushrooms, white or crimini
1    can (15 ounce) diced tomatoes with juice
1    cup okra, fresh or frozen, cut to ½ inch
2    cups ½ inch diced cooked meat (pork, chicken, turkey, shrimp)
1    teaspoon paprika (or smoked paprika)
¼ to ¾ teaspoon cayenne pepper (mild to hot)
1    tablespoon dried parsley
1    cup long grain rice (like Arborio)
1 ¼ cups chicken or turkey broth

METHOD

In a large skillet, warm the olive oil over medium heat. Add the onion, celery, garlic and bell pepper and cook for 7 to 8 minutes until tender. Do not brown. Add all the rest of the ingredients, mix well and bring to a boil.  Cover, reduce heat to low and cook for 15 minutes at a simmer. Use a spatula several times to mix the ingredients and get the rice off the bottom of the skillet so it doesn’t burn or brown. Remove from the heat and let it rest for 5 to 6 minutes so the rice can absorb all the liquid. Serve immediately to yourself and 3 to 5 friends.

Pork and Bacon Casserole

INGREDIENTS
4    slices of thick cut bacon
2    cups pork cut into ½ inch cubes
1    cup chopped white onion (1 medium)
3    cloves garlic, minced
1    cup water
1    cup brown rice
1    cup chicken broth
2    cups corn, fresh or frozen
2    tablespoons dried parsley
2    tablespoons dried chives
2    teaspoons dried sage

METHOD

Preheat the oven to 350 F degrees. Cut the bacon crosswise into ½ inch pieces (you should have about 1 cup.)  Place a large skillet over medium heat, add the bacon and cook, stirring, until the bacon is tender-crisp. Remove the bacon and set aside in a 3 quart coverable baking dish. Put the pork cubes into the skillet and brown them, turning often. Remove them to the baking dish and put the chopped onion into the skillet. Cook until the onion is translucent, about 5 to 6 minutes, and add the garlic. Cook 1 minute and remove to the baking dish.

Pour the water into the skillet and loosen all the brown bits. Pour this into the baking dish. Add the rice, broth, corn and spices to the baking dish and combine thoroughly. Cover and bake for 45 to 50 minutes until all the liquid has been absorbed and the rice is cooked. Remove from the oven, cool for 4 to 5 minutes, and mix thoroughly before serving. This recipe will provide 4 to 6 servings as a main dish.

Curried Chicken

INGREDIENTS
1    tablespoons butter or butter substitute
1    tablespoons flour
2    cups low fat (2%) milk
1    cup water
3    teaspoons mild curry powder
1    teaspoon ground cumin
1    teaspoon ground coriander
 
2    tablespoons olive oil
2    chicken breast halves, skinless, boneless, cut to 1 inch pieces
1    medium white onion, chopped
2    garlic cloves, minced
1    red bell pepper, seeded and cut to 1 inch pieces

METHOD

In a medium sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, whisking all the while, until the paste is absorbed and mixed with the milk. Add and stir in the water. Cook for 5 to 6 minutes, whisking constantly, until the sauce begins to thicken. Add the spices and continue to cook until the sauce gets very thick. Remove from the heat.

In a large sauce pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is seared on all sides. Remove to the sauce pan containing the curry sauce.

Add the onion to the skillet and simmer for 4 to 5 minutes. Add the garlic and the red pepper and cook for 4 to 5 minutes. Remove all the skillet ingredients to the curry sauce and stir them in. Lower the heat to low and cook for 4 to 5 minutes, stirring to prevent burning on the bottom of the pan. Remove from the heat and serve immediately.

Potato Cauliflower Curry

INGREDIENTS
2    cups (3 medium) Yukon Gold potatoes, cubed ½ inch
2    cups cauliflower flowerets (1/2 head)
2    tablespoons olive oil
2    cups chopped white onion
 
Curry Sauce
1      tablespoon butter
1      tablespoon flour
2 ½  cups low fat (2%) milk
1 ½  teaspoons ground cumin
1 ½  teaspoons ground coriander
4      teaspoons mild curry powder
½     teaspoon salt

METHOD

In a medium sauce pan, boil the potato cubes for 6 to 7 minutes until they are tender-crisp. Remove to a large mixing bowl. In a steamer, cook the cauliflower until it is just tender. Remove to the mixing bowl. In a medium skillet, warm the olive oil over medium heat. Add the onions and cook for 5 to 6 minutes until translucent. Do not brown. Remove to the mixing bowl.

In a large sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, whisking all the while, until the paste is absorbed and mixed with the milk.

Cook for 5 to 6 minutes, stirring constantly, until the sauce begins to thicken. Add the spices and salt, and continue to cook while stirring until the sauce gets very thick. Add all the vegetables from the mixing bowl and stir to cover all the vegetables with the sauce. Simmer for 3 to 4 minutes to combine the flavors, remove from the heat and serve.