Today I made warm butter bean and spinach salad, slow-cooked chicken, olive oil mashed potatoes with wilted spinach gravy, hot cocoa mix, and apple butter.
For lunch I made warm butter bean and spinach salad as a leftover remix of yesterday's butter beans. I added fried onions and spinach to change the flavor and texture, and I enjoyed it with a square of leftover cornbread. See the recipe below.
The organic chicken I got from Soho's, the local organic grocery, cooked up tender and juicy. It just fit into my one-quart slow cooker with a rib of celery, a carrot, and 1/4 cup of pureed tomatoes.
The mashed potatoes were disappointing. I usually don't enjoy russet potatoes mashed, but did not think of this until I was eating them. When mashed, they lack flavor and have a gummy texture. I favor yukon golds for mashed potatoes.
I enjoyed a cup of my hot cocoa (see previous recipe)with my dinner and my apple butter is still simmering in my mini crockpot.
Warm Bean and Spinach Salad: Left-over Remix for the Pork and Butter Beans
I made this recipe after I had made a pot of beans the night before. I ate it with cornbread as a quick light lunch when I was home by myself. Double or quadruple the recipe to serve more people.
Ingredients:
1 tablespoon olive oil
½ onion, sliced thinly
½ cup cooked giant lima beans with cooking liquid
2 cups baby spinach
1 teaspoon grated carrots
1 slice of lime
Saute onion slices in olive oil until dark brown. Add beans with liquid and simmer until hot and thick. Stir in spinach and remove from heat. Continue to stir until spinach welts. Plate and garnish with grated carrots and the juice of the slice of lime.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, March 22, 2010
Sunday, March 21, 2010
Spring is in the Air
We got a new tank for the gas grill yesterday and took advantage of the warm spring weather we are having today. After church, I heated up the giant lima beans that we call butter beans in the South. I cooked them with a pork rib over night in my slow cooker and whipped up a quick cornbread to have with lunch. But for dinner, I wanted something that fit the great weather we have this weekend. So I put two steaks on the grill and served them with baked potatoes and a spinach and citrus salad. Yum!
I have posted the Butter Bean Recipe Below.
Pork and Butter Beans
Ingredients:
1 pound package of dried giant lima beans
1 pork rib or other 4 ounce piece of fresh pork
Salt and pepper to taste
Directions:
1. Soak beans in 4 cups of water overnight or boil for 2 minutes and let soak for 1 hour. Drain water.
2. Place beans, 4 cups of filtered water, pork, and salt and pepper in a slow cooker. Cook 8 hours on low. Serve topped with diced onions if desired. A side of cornbread completes the meal.
I have posted the Butter Bean Recipe Below.
Pork and Butter Beans
Ingredients:
1 pound package of dried giant lima beans
1 pork rib or other 4 ounce piece of fresh pork
Salt and pepper to taste
Directions:
1. Soak beans in 4 cups of water overnight or boil for 2 minutes and let soak for 1 hour. Drain water.
2. Place beans, 4 cups of filtered water, pork, and salt and pepper in a slow cooker. Cook 8 hours on low. Serve topped with diced onions if desired. A side of cornbread completes the meal.
Monday, August 3, 2009
Potato Curry
My absolute favorite meal is Dum Aloo, a spicy stewed potato dish, from a tiny, family owned Indian restaurant beside the Food Lion on Capital Boulevard in Raleigh, North Carolina. My take on this traditional Indian dish is vegan, soy free, dairy free, egg free, nut free, and wheat free. The secret to the deep flavor is cooking the onions until you almost burn them before adding the other ingredients. They will be tiny black flecks in the finished product. Also, good quality tomatoes are needed for a deep tomato flavor. If you value your clothes, be sure to take the pan off the heat and let it cool a bit after frying the potatoes. If you don’t, the sauce will bubble up at you. Turmeric stains. Serve this curry with basmati rice if available. Also, if no dairy allergies are present, you can add a little cream at the table. A traditional desert to serve with Indian food is fruit. Favorites include bananas and mangos.
Ingredients:
4 tablespoons oil
2 medium onions, diced
½ teaspoon Asian style chili sauce
½ teaspoon garlic, diced
½ inch ginger, diced
1 teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
4 good quality vine ripe tomatoes
½ cup water
6-8 small to medium potatoes, quartered
1 teaspoon salt, divided
1 teaspoon sugar
Directions:
Heat two tablespoons of oil on medium to medium high heat in a heavy pan and fry the onions until brown. Add the chili sauce, garlic, ginger, turmeric, cayenne, black pepper, cumin, and cinnamon and stir-fry for 3 more minutes. Add the tomatoes and cook for an additional 5 minutes. Allow ingredients to cool slightly. Add contents of pan and ½ cup of water to the blender and blend until smooth. Meanwhile, clean pan and heat two tablespoons of oil on medium high heat. Fry potatoes with ½ teaspoon of salt, stirring frequently, for 15 minutes. Remove from heat and allow to cool slightly. Add sauce from blender, ½ teaspoon salt, and sugar. Bring to a boil, reduce heat to simmer, cover, and cook for an additional 15 to 20 minutes or until potatoes are tender.
Serves 4.
Ingredients:
4 tablespoons oil
2 medium onions, diced
½ teaspoon Asian style chili sauce
½ teaspoon garlic, diced
½ inch ginger, diced
1 teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
4 good quality vine ripe tomatoes
½ cup water
6-8 small to medium potatoes, quartered
1 teaspoon salt, divided
1 teaspoon sugar
Directions:
Heat two tablespoons of oil on medium to medium high heat in a heavy pan and fry the onions until brown. Add the chili sauce, garlic, ginger, turmeric, cayenne, black pepper, cumin, and cinnamon and stir-fry for 3 more minutes. Add the tomatoes and cook for an additional 5 minutes. Allow ingredients to cool slightly. Add contents of pan and ½ cup of water to the blender and blend until smooth. Meanwhile, clean pan and heat two tablespoons of oil on medium high heat. Fry potatoes with ½ teaspoon of salt, stirring frequently, for 15 minutes. Remove from heat and allow to cool slightly. Add sauce from blender, ½ teaspoon salt, and sugar. Bring to a boil, reduce heat to simmer, cover, and cook for an additional 15 to 20 minutes or until potatoes are tender.
Serves 4.
Thursday, July 16, 2009
Tonight's Dinner: Olive and Fresh Tomato Pasta with Cinnamon and Sugar Banana "Pudding" Dessert
Olive and Fresh Tomato Pasta
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 skinless boneless chicken breasts, cut into large chunks
1 green bell pepper, diced
12 olives, cut in pieces
2 tomatoes
¼ cup tomato sauce
8 ounces pasta
Directions:Cook pasta according to package directions. Meanwhile, sauté onion, bell pepper, and chicken breast in olive oil until chicken is no longer pink and the onion and pepper are tender and lightly brown. When pasta is done, add drained pasta and remaining ingredients to the chicken and vegetable mixture. Cook until warm through.
Serves 4.
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 skinless boneless chicken breasts, cut into large chunks
1 green bell pepper, diced
12 olives, cut in pieces
2 tomatoes
¼ cup tomato sauce
8 ounces pasta
Directions:Cook pasta according to package directions. Meanwhile, sauté onion, bell pepper, and chicken breast in olive oil until chicken is no longer pink and the onion and pepper are tender and lightly brown. When pasta is done, add drained pasta and remaining ingredients to the chicken and vegetable mixture. Cook until warm through.
Serves 4.
Cinnamon and Sugar Banana “Pudding”
Ingredients:
4 bananas
3 teaspoons sugar
1 teaspoon cinnamon
Directions:
With bananas still in peeling, use a knife to make a long slice down one side of each banana without cutting all the way through. Use a spoon to widen each cut. Mix the cinnamon and sugar. Fill each cut with one teaspoon of cinnamon and sugar mixture. Put bananas on a broil safe sheet. Broil on high for 5 to 15 minutes, until peeling is dark brown and bananas are warm through. Serve in peel with spoons for scooping warm banana “pudding” out of the skins.
Serves 4
Wednesday, July 8, 2009
Strawberry Pork Lettuce Wraps
The hold up with posting a lot of my recipes is getting pictures of them. I take pictures, but they are often out of focus. My brother-in-law, William Jones, has agreed to help me in this area, so I'm sorry, but a picture of this one will have to come later.
Strawberry Pork Lettuce Wraps
I love my slow cooker, but it often gets relegated to storage in the summer because my family, friends, and I tend not to crave the hardy warm foods that it produces during the hottest months. This dish, along with my North Carolina Barbeque recipes, gets my slow cooker out of storage to make a wonderful summer meal. The strawberries melt into the pork, making it tastey and moist.
Ingredients:
2 cups strawberries, caps removed
1 to 2 pounds lean pork roast
1 head lettuce, washed and cored with leaves separated
Salt and pepper to taste
1 teaspoon red pepper flake (optional)
In a slow cooker, combine strawberries, pork, salt and pepper, and red pepper flake if using. Cook on low for 8 to 10 hours. Use a fork to shred the tender cooked pork. Serve with lettuce. Allow diners to scoop a small amount of filling in a lettuce leaf, roll, and eat. Serve with fresh fruit and crunchy vegetables like shredded cabbage and carrots.
Strawberry Pork Lettuce Wraps
I love my slow cooker, but it often gets relegated to storage in the summer because my family, friends, and I tend not to crave the hardy warm foods that it produces during the hottest months. This dish, along with my North Carolina Barbeque recipes, gets my slow cooker out of storage to make a wonderful summer meal. The strawberries melt into the pork, making it tastey and moist.
Ingredients:
2 cups strawberries, caps removed
1 to 2 pounds lean pork roast
1 head lettuce, washed and cored with leaves separated
Salt and pepper to taste
1 teaspoon red pepper flake (optional)
In a slow cooker, combine strawberries, pork, salt and pepper, and red pepper flake if using. Cook on low for 8 to 10 hours. Use a fork to shred the tender cooked pork. Serve with lettuce. Allow diners to scoop a small amount of filling in a lettuce leaf, roll, and eat. Serve with fresh fruit and crunchy vegetables like shredded cabbage and carrots.
Wednesday, June 24, 2009
Grilled Naked Buffalo Bites
This is a quick and easy meal of tasty grilled chicken chunks soaked in spicy buffalo sauce served with crunchy fresh veggies. It is free of dairy, nuts, egg, soy, and wheat. This meal took less than 20 minutes to make, start to finish.
Ingredients:
3 boneless chicken breasts, cut into cubes
4 skewers
1 cup Louisiana style hot sauce
¼ cup safe vegetable oil
3 cups fresh veggies or fruits of choice, chopped
Directions:Preheat indoor or outdoor grill on high. Skewer chucks of chicken. Grill for about 7 minutes on one side. Then turn and grill for another 7 minutes. Meanwhile, in a saucepan, whisk together hot sauce and oil. Heat on medium low until warm. When chicken is done, remove from grill and remove chicken pieces from skewers. Toss chicken in hot sauce. Serve with extra sauce and crunchy fresh fruits and vegetables
Ingredients:
3 boneless chicken breasts, cut into cubes
4 skewers
1 cup Louisiana style hot sauce
¼ cup safe vegetable oil
3 cups fresh veggies or fruits of choice, chopped
Directions:Preheat indoor or outdoor grill on high. Skewer chucks of chicken. Grill for about 7 minutes on one side. Then turn and grill for another 7 minutes. Meanwhile, in a saucepan, whisk together hot sauce and oil. Heat on medium low until warm. When chicken is done, remove from grill and remove chicken pieces from skewers. Toss chicken in hot sauce. Serve with extra sauce and crunchy fresh fruits and vegetables
Monday, June 22, 2009
All American Meatloaf Night
Meatloaf, Mashed Potatoes and Gravy, Mustard Asparagus, and Apple Pie
When my friend, Christina, moved back to the area, this was one of the first meals that we had together. Most meatloaf, mashed potatoes, and apple pies contain dairy and egg products. These recipes are dairy, egg, and soy free.
Meatloaf
Ingredients:
2 pounds ground beef
1/2 cup safe bread or omit (bread recipe will be submitted soon)
Ketchup (ketchup recipe will be submitted soon)
1 finely diced green bell pepper
1 finely diced small onion
1 tablespoon olive oil
Black pepper
Salt
Directions:
Preheat oven to 350 degrees. Place the ground beef, onion, bell pepper, black pepper, salt in a large bowl. Grade the bread on a fine grater, such as one used for hard cheeses, until you have about ½ cup fresh bread crumbs. Add 4 tablespoons ketchup and olive oil and mix with hands. Shape into a donut. Create a raised ridge around the edges and top with additional ketchup. Bake for about an hour.
Mashed Potatoes and Gravy
Mashed Potatoes
Ingredients:
½ pound russet or Yukon gold potatoes
3 tablespoons olive oil
Salt
Black pepper
Directions:
Boil potatoes in salted water until tender. Drain most of water, reserving ½ cup cooking liquid. Mash potatoes with cooking liquid, salt and pepper, and 3 tablespoons olive oil.
Gravy
Ingredients:
3 tablespoons olive oil
2 tablespoons flour
1 cup chicken stock (chicken stock recipe will be submitted soon)
Directions:
Heat olive oil in a small saucepan and whisk in flour. Continue whisking until flour is slightly brown. Add chicken stock and stir until thickened. Add more stock for thinner gravy.
Mustard Asparagus
Ingredients:
1 bunch asparagus
Olive oil
1 tablespoon mustard
1 cup chicken stock
Directions:
Heat 2 tablespoons of olive oil in a heavy skillet. Remove woody ends of the asparagus and then chop asparagus into one inch pieces. Add asparagus to skillet. Stir until almost tender. Add mustard and chicken stock and scrap the bottom of pan. Serve.
Apple Pie
Ingredients:
For Crust: Makes 2 Crusts about 9” - 10”
2-2/3 cups all purpose flour
1 heaping teaspoon of salt
¾ cup corn or olive oil
1 teaspoon of sugar
4 ½ to 5 tablespoons of ice water
For Filling:
3 granny smith apples, thinly sliced (about four cups)
2 Macintosh apples, thinly sliced (about two cups)
1/2 cup sugar
4 tablespoons all purpose flour
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon or lime juice
Directions:
Preheat oven to 375 degrees. Whisk together salt, sugar, and flour. Gradually stir in the oil with a fork. Add ice water one tablespoon at a time until you can form a ball. Separate the dough into two balls. Roll out each into a 10 inch circle between pieces of wax or parchment paper. Peal the paper off one side of and push one crust gently into a 9 or 10 inch pie pan and remove other side of paper. Fill with filling. Peel off one side of paper from the other crust and lay on top of filling. Trim edges and crimp with a fork. Cut vents in the top. Wrap foil around the edge of the pie to keep from burning the edge. Bake for 25 minutes. Remove foil and bake for 25 to 30 minutes or until top is golden brown.
Variation: Stuffed Peppers
Ingredients:
2 cups meatloaf mixture (see previous recipe)
2 cups prepared rice
4 sweet bell peppers
1 cup carrot or tomato juice
Directions:
Preheat oven to 350 degrees. Mix meat loaf mixture with rice. Cut the tops off the peppers and scrape out seeds and white parts. If needed, cut a little off the bottoms of the peppers so that they will stand upright. Spoon 1 cup meat mixture into each pepper. Replace tops. Stand each pepper in a baking dish. Add juice to baking dish. Bake for 45 minutes to 1 hour until done.
Variation: Stuffed Cabbage
Ingredients:
1 pound meat loaf mixture (see previous recipe)
1 head of cabbage
1 can of diced tomatoes
Directions:
Preheat oven to 350 degrees. Bring a large pot of water to boil. Cut 10 to 12 leaves off head of cabbage. Discard outer leaves. Briefly dip leaves into boiling water to soften. Wrap one leaf around ¼ to ½ cup meat mixture and place in one layer of a baking dish. Repeat until meat is all used. Coarsely shred remaining cabbage and place on and around cabbage wraps. Pour diced tomatoes over dish. Bake at for 45 minutes to 1 hour.
When my friend, Christina, moved back to the area, this was one of the first meals that we had together. Most meatloaf, mashed potatoes, and apple pies contain dairy and egg products. These recipes are dairy, egg, and soy free.
Meatloaf
Ingredients:
2 pounds ground beef
1/2 cup safe bread or omit (bread recipe will be submitted soon)
Ketchup (ketchup recipe will be submitted soon)
1 finely diced green bell pepper
1 finely diced small onion
1 tablespoon olive oil
Black pepper
Salt
Directions:
Preheat oven to 350 degrees. Place the ground beef, onion, bell pepper, black pepper, salt in a large bowl. Grade the bread on a fine grater, such as one used for hard cheeses, until you have about ½ cup fresh bread crumbs. Add 4 tablespoons ketchup and olive oil and mix with hands. Shape into a donut. Create a raised ridge around the edges and top with additional ketchup. Bake for about an hour.
Mashed Potatoes and Gravy
Mashed Potatoes
Ingredients:
½ pound russet or Yukon gold potatoes
3 tablespoons olive oil
Salt
Black pepper
Directions:
Boil potatoes in salted water until tender. Drain most of water, reserving ½ cup cooking liquid. Mash potatoes with cooking liquid, salt and pepper, and 3 tablespoons olive oil.
Gravy
Ingredients:
3 tablespoons olive oil
2 tablespoons flour
1 cup chicken stock (chicken stock recipe will be submitted soon)
Directions:
Heat olive oil in a small saucepan and whisk in flour. Continue whisking until flour is slightly brown. Add chicken stock and stir until thickened. Add more stock for thinner gravy.
Mustard Asparagus
Ingredients:
1 bunch asparagus
Olive oil
1 tablespoon mustard
1 cup chicken stock
Directions:
Heat 2 tablespoons of olive oil in a heavy skillet. Remove woody ends of the asparagus and then chop asparagus into one inch pieces. Add asparagus to skillet. Stir until almost tender. Add mustard and chicken stock and scrap the bottom of pan. Serve.
Apple Pie
Ingredients:
For Crust: Makes 2 Crusts about 9” - 10”
2-2/3 cups all purpose flour
1 heaping teaspoon of salt
¾ cup corn or olive oil
1 teaspoon of sugar
4 ½ to 5 tablespoons of ice water
For Filling:
3 granny smith apples, thinly sliced (about four cups)
2 Macintosh apples, thinly sliced (about two cups)
1/2 cup sugar
4 tablespoons all purpose flour
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon or lime juice
Directions:
Preheat oven to 375 degrees. Whisk together salt, sugar, and flour. Gradually stir in the oil with a fork. Add ice water one tablespoon at a time until you can form a ball. Separate the dough into two balls. Roll out each into a 10 inch circle between pieces of wax or parchment paper. Peal the paper off one side of and push one crust gently into a 9 or 10 inch pie pan and remove other side of paper. Fill with filling. Peel off one side of paper from the other crust and lay on top of filling. Trim edges and crimp with a fork. Cut vents in the top. Wrap foil around the edge of the pie to keep from burning the edge. Bake for 25 minutes. Remove foil and bake for 25 to 30 minutes or until top is golden brown.
Variation: Stuffed Peppers
Ingredients:
2 cups meatloaf mixture (see previous recipe)
2 cups prepared rice
4 sweet bell peppers
1 cup carrot or tomato juice
Directions:
Preheat oven to 350 degrees. Mix meat loaf mixture with rice. Cut the tops off the peppers and scrape out seeds and white parts. If needed, cut a little off the bottoms of the peppers so that they will stand upright. Spoon 1 cup meat mixture into each pepper. Replace tops. Stand each pepper in a baking dish. Add juice to baking dish. Bake for 45 minutes to 1 hour until done.
Variation: Stuffed Cabbage
Ingredients:
1 pound meat loaf mixture (see previous recipe)
1 head of cabbage
1 can of diced tomatoes
Directions:
Preheat oven to 350 degrees. Bring a large pot of water to boil. Cut 10 to 12 leaves off head of cabbage. Discard outer leaves. Briefly dip leaves into boiling water to soften. Wrap one leaf around ¼ to ½ cup meat mixture and place in one layer of a baking dish. Repeat until meat is all used. Coarsely shred remaining cabbage and place on and around cabbage wraps. Pour diced tomatoes over dish. Bake at for 45 minutes to 1 hour.
Sunday, June 14, 2009
The Foodie's Allergy Cookbook: A Guide to Loving Food for People with Food Allergies
Wikipedia defines foodies as "amateurs who simply love food for consumption, study, preparation, and news." About five years ago after a stressful day teaching at my local community college, I called grandma and got her recipe for potato soup. I sat on the couch with a large bowl between my knees and grasped my favorite paring knife and cool potato. I cut into its moist flesh and watched as a curl of peeling revealed the milky flesh below. The potato didn't protest. I did not have to motivate the potato. Instead, it--and the rest of its sisters in the five-pound bag--gave up its spotted brown peel in what seemed like a matter of seconds. I quartered the russets and put them--with a diced onion-- in a large pot of salted water on the stove, turned the burner to medium high, made myself a cup of tea, and felt better about life. I was hooked.
Five years later, I learned to make soups, cakes, doughnuts, pasta sauce, pizza, ice cream, and almost everything I can think to eat from scratch. I find joy and relaxation from preparing food. I enjoy the full sensory experience--the smells, texture, temperature, color, shape, and taste of food. Sure most things don't turn out the first time I try them...but even then, it's fun. And eventually, I get the reward of a fabulous food experience.
My love of preparing my own food, however, has not been entirely from seeking pleasure and relaxation. It has also been to avoid pain. I was sick for three years, in pain without knowing why and too embarrassed to tell few people about my problem. With the help of my doctor, I discovered that I have an intolerance to sodium nitrate, a common preservative and flavoring. I have also learned that I have an allergy to some herbs. Painful experience has caused me to give up some of the restaurant food I loved dearly, so I am learning to make it at home.
To add to my own experience, my best childhood friend, Christina, was born allergic to dairy, egg, nuts, seafood, chocolate, coffee, and soy, among other things. Eventually, the soy allergy faded to an intolerance, but the others stayed. Her whole life, she often ate a different meal than her family and friends and had to abstain from the cake at her own birthday parties.
Naturally, I want to share the things that I love with the people I love. This blog is inspired by meals that my friends and I share. The point is to enjoy time together with good people and good food. I hope that you have fun with these recipes and enjoy my stories--success and failures.
Note: In the recipes, have fun and be safe. Substitute ingredients that your not sure of or leave them out. Read ingredients carefully for any prepared foods. Follow your health care providers' advice and ask them for guidance or clarification on any diet to eat safely (a legal disclaimer will come soon).
Five years later, I learned to make soups, cakes, doughnuts, pasta sauce, pizza, ice cream, and almost everything I can think to eat from scratch. I find joy and relaxation from preparing food. I enjoy the full sensory experience--the smells, texture, temperature, color, shape, and taste of food. Sure most things don't turn out the first time I try them...but even then, it's fun. And eventually, I get the reward of a fabulous food experience.
My love of preparing my own food, however, has not been entirely from seeking pleasure and relaxation. It has also been to avoid pain. I was sick for three years, in pain without knowing why and too embarrassed to tell few people about my problem. With the help of my doctor, I discovered that I have an intolerance to sodium nitrate, a common preservative and flavoring. I have also learned that I have an allergy to some herbs. Painful experience has caused me to give up some of the restaurant food I loved dearly, so I am learning to make it at home.
To add to my own experience, my best childhood friend, Christina, was born allergic to dairy, egg, nuts, seafood, chocolate, coffee, and soy, among other things. Eventually, the soy allergy faded to an intolerance, but the others stayed. Her whole life, she often ate a different meal than her family and friends and had to abstain from the cake at her own birthday parties.
Naturally, I want to share the things that I love with the people I love. This blog is inspired by meals that my friends and I share. The point is to enjoy time together with good people and good food. I hope that you have fun with these recipes and enjoy my stories--success and failures.
Note: In the recipes, have fun and be safe. Substitute ingredients that your not sure of or leave them out. Read ingredients carefully for any prepared foods. Follow your health care providers' advice and ask them for guidance or clarification on any diet to eat safely (a legal disclaimer will come soon).
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