Total Time: 1 hr 5 mins
Preparation Time: 1 hr
Cook Time: 5 mins
Ingredients
Servings: 4
1 lb large shrimp (fresh or frozen)
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon dried tarragon, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon old bay seasoning (or celery salt)
1/2 cup pine nuts, toasted
1 (5 5/8 ounce) package couscous
1 1/4 cups chicken broth
2/3 cup sliced green onion
1/3 cup lemon juice
1/4 cup melted butter
1 (6 ounce) package baby spinach
shredded parmesan cheese
Recipe
1 peel, devein and rinse shrimp if needed, and then pat dry.
2 place shrimp in a large self-sealing plastic bag.
3 add oil, garlic, tarragon, thyme and old bay seasoning and seal bag.
4 gently turn and 'massage' the bag to coat the shrimp with the marinade.
5 refrigerate for at least one hour.
6 prepare the couscous according to the package directions, substituting the chicken broth for the water.
7 stir the pine nuts and onions into the couscous and set aside.
8 combine the lemon juice and butter in a bowl, and set aside.
9 saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( do not overcook or the shrimp will be tough).
10 pour half of the butter over the shrimp.
11 to serve, divide the spinach among individual bowls.
12 spoon the couscous onto the spinach.
13 arrange the shrimp on the couscous and pour the remaining lemon butter over everything. sprinkle with shredded parmesan.
Total Time: 1 hr 30 mins
Preparation Time: 45 mins
Cook Time: 45 mins
Ingredients
1/4 cup old bay seasoning
4 lbs small red potatoes
1 lb onion, small boiling type
2 lbs kielbasa, sliced into 1 1/2-inch pieces
2 lbs crab legs
6 ears fresh corn, quartered
4 lbs large raw shrimp, unpeeled
old bay seasoning
commercial seafood cocktail sauce
lemon wedge
Recipe
1 fill a large container of a propane cooker halfway with water; add 1/4 cup of old bay seasoning. bring to a boil, (following manufacturer's instructions. ) add potatoes, return to a boil, and cook 10 minutes. add onions, sausage, corn; return to a boil and cook 10 minutes or until potatoes are tender. add shrimp; cook 3 to 5 minutes or until shrimp turns pink. remove with a slotted spoon, or tongs onto a serving platter or traditionally - a newspaper-lined table! serve with additional old bay seasoning and cocktail sauce. and lemon wedges.
2 note: this frogmore stew may easily be cooked indoors in a large dutch oven on a regular cooktop.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1/3 cup flour
1 (1 1/4 ounce) envelope taco seasoning mix, or homemade
1/4 teaspoon seasoning salt (i use johnnie's)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 egg
1 tablespoon milk
1 tablespoon louisiana hot sauce, optional as well
6 -8 chicken legs with thigh (coats 6-8 large chicken pieces) or 1 large broiler (coats 6-8 large chicken pieces) or 1 large broiler-fryer chicken, cut into chicken pieces (coats 6-8 large chicken pieces)
3 -4 tablespoons butter
Recipe
1 in two (doubled) brown paper lunch sacks, combine dry ingredients (first seven or *eight including the red pepper flakes); shake well to mix.
2 in shallow bowl, beat eggs, milk and hot sauce.
3 dip chicken pieces in egg mixture, let excess drip off, then shake in bag of dry ingredients to coat.
4 set on plate or sheet as you go.
5 then after all are coated, shake each piece again in the flour mixture.
6 place bone sides down onto greased, foiled-lined shallow baking pan or sheet.
7 spray the chicken with butter-flavored vegetable spray after coating with flour mixture just before putting in the oven. then bake for 15 minutes so it can “set�, then baste each piece well with melted butter.
8 bake, uncovered, at 350ºf for a total of 55-60 minutes or until done and juices run clear.
9 (when i did leg-thigh quarters, they took exactly 59 minutes).
10 if pieces are small, they will take less time, of course, so check.
11 don’t over bake it.
12 now kick back, have a beer, relax and don’t worry about it!
13 it doesn’t stick or even need to be turned! (don’t turn it btw).
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
3 eggs
1/8 cup green bell pepper (diced)
1/8 cup yellow bell pepper (diced)
1/4 cup vidalia onion (diced)
1/4 cup cooked sausage
1/4 cup diced tomato (ta'maters)
3 slices american cheese
1 slice monterey jack pepper cheese
1 tablespoon seasoning salt
1 tablespoon black pepper
Recipe
1 throw your onions, green and yellow peppers, sausage, tomatoes, and your favorite seasonings into a frying pan on medium heat stirring occasionally until fully cooked.
2 put your eggs, salt, and pepper in a small bowl (i just use a glass) and mix together well.
3 pour egg mixture into a 12-inch stick free or oiled skillet on medium/low heat. note: do not over oil the pan it will turn your egg green!
4 when the top of the egg mixture starts to solidify, flip--this takes some technique and care.
5 check the bottom side of the egg mixture periodically until cooked. when it is, turn your heat to low and place 3 slices of american on the egg apart, but as close to the center as possible and the pepper jack dead in the center.
6 when the cheese is melted, slide the cheesed egg on to a piece of aluminum foil.
7 place your cooked meat mixture on the egg and fold it over (this is where the foil helps).
Total Time: 2 hrs 30 mins
Preparation Time: 1 hr 30 mins
Cook Time: 1 hr
Ingredients
1/2 cup table salt
10 garlic cloves, unpeeled
3 sprigs fresh rosemary
1 whole chicken
2 teaspoons fresh rosemary, minced
2 medium garlic cloves, minced
1/8 teaspoon table salt
1 ground black pepper
1 tablespoon extra virgin olive oil, plus more
extra virgin olive oil, for brushing chicken
10 garlic cloves
1/2 teaspoon extra virgin olive oil
1 3/4 cups low sodium chicken broth
1/2 cup water
1/4 cup semi-dry or dry wine
1 sprig fresh rosemary
salt and pepper
Recipe
1 combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
2 pound with meat pounder or rolling pin until garlic is crushed.
3 transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
4 add 1 1/2 quarts cold water, stir until salt is dissolved.
5 submerge chicken in brine and refrigerate 1 hour. meanwhile, make paste.
6 stir all paste ingredients together in small bowl, let rest.
7 remove chicken from brine and pat dry with paper towels.
8 adjust oven rack to lower-middle position and heat oven to 450 degrees.
9 spray roasting pan and rack with non-stick cooking spray.
10 rub about 1 1/2 teaspoons of paste in cavity of chicken.
11 carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
12 rub all sides of chicken with 2 teaspoons oil and season with pepper.
13 toss 10 garlic cloves with 1/2 teaspoon olive oil.
14 scatter in bottom of pan.
15 set chicken breast-side down on prepared v-rack and roast 15 minutes.
16 after 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. rotate chicken breast-side up; brush breast with 1 teaspoon oil.
17 add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
18 tip chicken to allow juices in cavity to run into roasting pan. transfer chicken to large plate.
19 remove roasted garlic cloves to cutting board.
20 using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
21 allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
22 using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
23 transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
24 add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 6
2 lbs ground beef
2 onions, chopped
1 slice soft bread
1/2 cup milk
salt, pepper
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 pinch allspice
6 skewers, metal or bamboo
Recipe
1 if using bamboo skewers, soak in water for at least 1 hour.
2 if you can, run the beef and onions through a food grinder twice. if you don't have a grinder, pulse the onion in a food processor until chopped finely and then add the beef and pulse until it reaches quite a fine consistency. place in a bowl.
3 soak bread in milk and add to meat together with the seasonings.
4 mix well and form into football shaped meatballs 2-3 inch in diameter. about 2 or 3 meatballs should fit on each skewer. you can shape them right on the skewers.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 8
2/3 cup lard
2 medium onions, chopped
1 medium bell pepper, chopped
3 stalks celery, chopped
3 garlic cloves, chopped
1 lb ham, cut into bite sized pieces
1 1/2 lbs smoked sausage, cut into bite size rounds
2 cups long grain rice
28 ounces chopped tomatoes, drained
3 cups beef broth
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt
Recipe
1 in a heavy 8-qt dutch oven, melt lard over medium heat. add onions, bell pepper, celery and garlic, cook until vegetables are wilted and transparent, about 5 minutes.
2 add ham a sausage; cook until sausage is lightly browned, about 8 minutes.
3 add rice. cook, stirring constantly, until rice is light golden brown, about 5 minutes.
4 add tomatoes, cook 2 minutes.
5 stir in broth. add seasonings. reduce heat.
6 cover and simmer until rice is tender and no liquid remains, 45 minutes. taste for seasonings; adjust as needed.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
2 steaks, fresh and never frozen (1-inch thick, any kind except prime rib)
2 -4 tablespoons butter (not margarine)
1 lemon, juice of
lawry's seasoned salt
Recipe
1 take the steaks out of the fridge, and allow to come to room temperature.
2 heat a large nonstick skillet (you can even use a cast iron skillet) on high heat until very hot.
3 rub both sides of the steaks lightly with the lawry's seasoning.
4 add 1/2 the butter and 1/2 the lemon juice to the hot skillet, next add one steak in the center of the skillet.
5 cook 2-4 minutes on each side (depending on the thickness and how you like your steak done) with a lid on, and make sure the kitchen is well ventilated because this could get smoky. do not poke holes in steak to test for doneness, as this will dry the meat out.
6 once steak is cooked, repeat with other steak, and let both steaks sit for 2-3 minutes to allow juices to distribute throughout.
7 when ready to serve, you can add additional butter, lemon juice and seasoning to your liking.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
3 tablespoons finely chopped onions
3 garlic cloves, minced
1 tablespoon butter
4 ounces refrigerated crescent dinner rolls
1/8 teaspoon italian seasoning
Recipe
1 in small skillet saute garlic and onion in butter over medium heat for 2 to 3 minutes or until tender.
2 unroll crescent dough and seal perforations; press into two 6-inch x 4-inch rectangles.
3 transfer one rectangle to ungreased baking sheet and spread with half of the garlic/onion mixture. top with second rectangle and top with remaining garlic/onion mixture. sprinkle with the italian seasoning.
4 bake at 400° for 10 to 12 minutes or until golden brown. cut into 4 wedges.
1 (15 ounce) can roasted red peppers, drained and finely chopped
2 (12 ounce) bottles beer
3 cups sharp cheddar cheese
2 tablespoons prepared horseradish
salt and pepper, to taste
chopped parsley, for garnish
Recipe
1 in a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. add onions and sauté 5 minutes or until onions are soft, then add garlic. cook 5 minutes more, then add flour and cook, stirring often, for an additional 5 minutes.
2 add stock slowly and stir to make sure all flour is dissolved. add roasted peppers and beer and bring soup to a boil. lower heat and simmer soup for 30 minutes, stirring occasionally.
3 take off heat, slowly stir in grated cheese and add horseradish, then use an immersion blender to make a smooth soup. season to taste with salt and pepper. garnish with chopped parsley and serve.
4 optional additions: some find that a dash or so of cayenne stirred in at the end is all they need, but you could alternatively add 2 tsps. each (or amounts desired) of dry mustard and worcestershire when you add the horseradish. for a richer soup, stir in about 1/2 cup heavy cream just after blending the soup in step 3. then heat gently on low, stirring occasionally, for 4-5 minutes before final seasoning off the heat. many nonvegetarians garnish the finished soup with some cooked, crumbled bacon.
1 use a small mixing bowl and drain the yogurt for 1 hour in a strainer liner lined with cheese cloth.
2 place the soaked beans in a large pot of water and bring to a boil. reduce heat, cover and simmer 1 1/2-2 hours or until beans are very soft.
3 separate each pita bread into two pieces and toast or bake in hot oven until browned and crisp.
4 lightly oil a serving platter. once pita is cool enough to handle, break up into pieces and line the bottom of the baking dish.
5 drain the chickpeas and *reserve* the liquid. coarsely puree *half* of the beans along with the juice of 1 lemon, 1 garlic clove, cumin and 1/2 cup cooking liquid. add salt and adjust other seasonings if necessary.
6 to the drained yogurt add the 3 garlic cloves, tahini (if using) and black pepper.
7 place about 1/2-3/4 cup of reserved cooking liquid in a measuring cup. squeeze the remaining juice of half the lemon into the liquid. lightly sprinkle the lemony liquid over the broken up pita bread pieces just until the bread is moistened but not drenched.
8 next top the moistened pita bread with the chickpea puree. spread the remaining whole chickpeas over the puree. drizzle about 2 tablespoons olive oil all over. top with the yogurt mixture. sprinkle with the pine nuts.
9 garnish with the fresh mint.
10 note: salad is best eaten at the same meal as the dish does not store well.
11 yield: 6 servings for a meal or [may] serve more if served as an appetizer.
1 par boil potatoes, dice medium onion fine and saute about 5 minutes on medium heat then add sugar saute for another 10 minutes.
2 onions should be golden. drain set aside.
3 put milk in crock pot on warm to heat. saute bacon,until crisp.
4 stain off grease and chop into medium to small pieces set aside.
5 in a 5 qt stock pot have enough water to cover chicken. season the water with kosher salt to taste, cut up small onion add to water and add 1/2 tsp of each of the following: poultry season, thyme, marjoram, bay leaves pepper. cook chicken for 15 minutes. save a 1/4 cup of chicken broth.
6 making a rue: using a whisk melt butter on medium heat and add flour a little at a time whisking constantly until smooth add sauted onions.
7 . and then add the 1/2 and 1/2 a little at a time stirring constantly until it it come to a simmer turn down to low heat until it sarts to thicken. turn half and half mixture into crock pot a little at a time blend well. add chicken broth, chicken, potatoes, and corn let simmer on warm for at least 3hrs.
1 tablespoon caster sugar or 1 tablespoon icing sugar
Recipe
1 toss it in a jar with about 6 - 10 grains of rice if you live in a humid environment and plan on opening and shutting the jar a few times over a couple of months. shake it up good, that's pretty much it.
2 note: please review this recipe as it pains me to see the weird mixes for beau monde that are passing on the net!
2 tablespoons vegetables or 2 tablespoons olive oil
1 tomato, sliced medium
1 -2 tablespoon scd mayonnaise
1/4 cup nut flour
green onion top, sliced very thin
salt and pepper
dried basil and oregano (optional)
Recipe
1 green pea soup.
2 bring water to a boil in a saucepan. add pinch of salt and the peas, cover and turn down heat. cook five minutes. pour soup into a blender or use immersion wand. puree peas, add butter, blend it in and spoon into soup dish. add yogurt and honey and stir. i topped the soup with crumb pieces from the fried tomatoes.
3 fried tomatoes.
4 coat tomato slices with the mayonnaise.
5 dredge in almond flour until well coated.
6 add seasonings.
7 preheat frying pan and add oil.
8 fry tomatoes until golden brown, turn and cook on other side.
9 garnish with green onion slices or pan leavings of fried crumb chunks.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
1 lb ground beef
1 large sweet onion, chopped
2 garlic cloves, diced
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 medium tomatoes, chopped
1 (15 ounce) can corn, drained (frozen is fine too)
3 tablespoons lime juice
1/2 cup fresh cilantro, chopped
2 cups shredded lettuce
1/4 cup shredded cheddar cheese
4 tablespoons sour cream
1 avocado, pitted and chopped
Recipe
1 mix the chopped tomatoes, chopped cilantro, lime juice and corn in a medium bowl until well-combined. cover and refrigerate for one hour to blend the flavors.
2 in a large saute pan, heat the oil and cook the onions on medium heat until they are just starting to brown, then turn the heat down to caramelize the onions over medium-low heat for 20 minutes, stirring occasionally.
3 turn the heat back up to medium and add the garlic, cooking until it is fragrant and starting to brown.
4 add the ground beef and brown over medium heat. drain the beef mixture and rinse to remove fat.
5 return the beef and onions to the pan, add the black beans and taco seasoning. heat and stir for 4-5 minutes.
6 to serve, put 1/4 cup shredded lettuce in the bottom of each bowl. add the meat mixture, then a sprinkle of cheese. add the salsa mixture, then the chopped avocado, one tablespoon of sour cream and serve.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 5
2 1/2-4 cups frozen hash brown potatoes
1/3 cup chopped onion
3 -4 tablespoons butter
5 -6 eggs
1/2 cup milk
mixed italian herbs (basil, oregano, parsley, garlic powder)
1/2 teaspoon salt
1/2 teaspoon pepper
25 slices pepperoni
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Recipe
1 in a large electric skillet on medium high, combine potatoes (enough to cover the bottom of the pan about 1/2-inch deep), onion and butter; saute until slightly browned. spread evenly in pan.
2 in a mixing bowl, combine eggs, milk and seasonings. pour over potato mixture in pan.
3 layer pepperoni over the top. cover pan and cook on medium low for 10-15 minutes (eggs will be 'set'). {while that's cooking, prepare a simple fruit tray or salad.}.
4 remove lid and sprinkle cheeses over; put lid back on, but turn off the heat. let stand 2-3 minutes. [if you're having toast with this, make it now.].
5 cut into wedges or squares and serve immediately.
6 option: fry italian bulk lamb (or turkey) sausage, drain fat, add to potatoes. toss in a can of ro-tel tomatoes. or try other cheeses!
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
Servings: 8
1 (5 lb) boneless lamb roast
whole garlic clove (use as many as desired)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon sage
1/2 teaspoon seasoning salt or 1/2 teaspoon salt
1/4-1/2 teaspoon ground black pepper
1 pinch cayenne pepper (optional)
3/4 cup sugar
1 1/2 tablespoons cornstarch
6 tablespoons vinegar
6 tablespoons water
2 tablespoons soy sauce
Recipe
1 make small slits all over in the roast then stuff whole or half garlic cloves into each slit.
2 rub the roast with olive oil.
3 in a small bowl combine the sage with salt, pepper, garlic powder and cayenne pepper; rub the roast all over with the spice mixture.
4 place the roast in a roasting pan, then let sit out on the counter for a few hours.
5 preheat oven to 325 degrees f.
6 set oven rack to middle position.
7 roast for about 3 hours or until the internal temperature reaches 145 degrees f (the temperature will rise more after removing from the oven).
8 for the glaze: while the roast is cooking in a small saucepan combine the sugar with cornstarch, vinegar, water and soy sauce; bring to a simmer over medium heat stirring occasionally.
9 cook until bubbly and thickened.
10 brush the roast 3-4 times during cooking.
11 the last 30 minutes of cooking pour the remaining glaze over the roast.
12 allow the roast to sit for about 10 minutes before slicing.
1 put all the ingredients into your blender and puree until smooth. the finished result is smooth and creamy and, like this, is ideal as a dip. once put in the fridge for a couple of hours it becomes a bit 'firmer' and is better for spreading (i also think it tastes better). the butter beans can be substituted for chick peas but i find the texture is creamer when using the butter beans. i always double up on this as it freezes very well with virtually no loss of flavor. served as a dip it looks nice drizzled with good quality olive oil and sprinkled with cayenne pepper and a little parsley.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
3 eggs
2 1/2 cups cooked rice
1/4-1/2 cup ham, finely diced
1/3 cup butter, melted, plus
1 tablespoon butter (for sauteing onions)
2/3 cup parmesan cheese, grated or 2/3 cup romano cheese
1/4 cup onion, minced
1/4 cup fresh parsley, chopped or 1 -2 teaspoon dried parsley
1 teaspoon seasoning salt
1/2-1 teaspoon garlic salt
1 teaspoon ground black pepper
3 ounces extra-sharp cheddar cheese (cut into small cubes)
oil, for deep-frying
2 eggs, beaten
1 cup flour, for coating
1 cup dry breadcrumbs or 1 cup panko breadcrumbs
Recipe
1 saute onion in 1 t butter over medium heat until translucent and beginning to brown. remove from heat and allow to cool.
2 in a bowl lightly beat 2 eggs. stir in cooked rice, ham, melted butter, parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
3 cover and refrigerate for 30 minutes.
4 roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(i have used havarti and swiss in place of the cheddar with fantastic results!).
5 place the flour into a small bowl. whisk 2 eggs in a second small bowl. place the dry breadcrumbs in a third small bowl.
6 dip each ball into flour, then into the egg and then into the breadcrumbs.
7 heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). you can also shallow fry them in oil, turning to brown.
8 drain on paper towels and enjoy! they are nice dipped in french onion dip, ranch dip or all on their own.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
1 1/4 lbs ground turkey
1/2 onion, diced
1 teaspoon ground cumin
1 teaspoon california chili pepper
1 teaspoon ground ancho chili pepper
2 tablespoons ground chili powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (15 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
15 1/4 ounces kidney beans
1 (15 ounce) can low-sodium black beans
1/2 green bell pepper, diced
Recipe
1 brown ground turkey along with diced onions. add all seasonings, tomato sauce and tomatoes. simmer for 30 minutes. add kidney beans, black beans and green bell pepper.
2 simmer another 30 minutes until green bell pepper is tender.
Total Time: 1 hr 5 mins
Preparation Time: 10 mins
Cook Time: 55 mins
Ingredients
Servings: 6
1/2 cup mung dal, with peel
1/2 cup masoor split dal
1/2 chopped onion
1 chopped tomato
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seed
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1/2 teaspoon coriander powder
1/2 teaspoon red chili powder
1 teaspoon crushed green chili pepper
1 teaspoon garam masala
1 tablespoon green chopped coriander
1/2 teaspoon lemon juice
Recipe
1 pick over dry dal for grit; rinse a couple of times and drain.
2 bring to boil about 3 cups water in a 2-quart saucepan.
3 add dal to hot water.
4 stir in salt and turmeric powder.
5 (water can boil over when dal is added; lower the heat as needed.) partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
6 (add hot water depending on the consistency desired.) note: split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
7 to sauté, heat the oil in a small skillet on medium heat.
8 add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
9 stir, sprinkling little water if needed, until onions are golden brown.
10 add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
11 add tomatoes and cook for another minute.
12 5.
13 mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
14 add garam masala.
15 6.
16 serve hot, garnished with green coriander.
17 optionally sprinkle lemon juice.
18 variation 1: use brown lentils, peeled yellow mung, peeled light yellow urad, or split dark yellow toor (or a mix of them).
19 they take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
20 variation 2: use whole green mung, whole black urad, whole dark brown masoor, whole yellow brownish toor, or split yellow chana (or a mix of them).
21 they take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
22 (takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) healthy alternative: add some vegetable stock or 3 tablespoons of textured vegetable protein (tvp) when dal is half cooked.
Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
Servings: 8
1/3 lb bacon (plus 2 tbsp oil for hock) or 1 ham hock (plus 2 tbsp oil for hock)
1 stalk celery, diced
1 small yellow onion, diced
1 small green pepper, diced
2 garlic cloves, minced
1/2 lb dried black-eyed peas, about 2 cups
1 bay leaf
2 teaspoons dried thyme
1 teaspoon cajun seasoning
salt
2 cups long-grain rice
scallions or green onion, garnish
Recipe
1 if you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat.
2 if you are using a ham hock, heat the oil in the pot.
3 once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes.
4 add the garlic, stir well and cook for another 1-2 minutes.
5 add the black-eyed peas, bay leaf, thyme and cajun seasoning and cover with 4 cups of water.
6 if you are using the ham hock, add it to the pot and bring to a simmer.
7 cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
8 while the black-eyed peas are cooking, cook the rice separately according to package instructions.
9 when the peas are tender, strain out the remaining cooking water.
10 remove and discard the bay leaf.
11 taste the peas for salt and add more if needed.
12 if using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
13 serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl.
14 garnish with chopped green onions.
15 serve with collard greens, kale, beet or turnip greens.
Total Time: 12 mins
Preparation Time: 5 mins
Cook Time: 7 mins
Ingredients
2 cups bisquick
2/3 cup half-and-half or 2/3 cup milk
1/2 cup extra-sharp cheddar cheese, shredded
1/4 cup butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/3 teaspoon old bay seasoning
Recipe
1 preheat oven (convection, if possible) to 450 degrees f.
2 combine the bisquick, half and half and cheese. don't overmix, just a few strokes until a soft dough forms.
3 i like to line my 8 x 10 baking pan with parchament paper. drop dough onto paper - i make 8 large biscuits.
4 for the topping: mix butter, garlic powder, parsley, and old bay seasoning. gently brush, or spoon butter mixture over the biscuit tops and sides - i reserve 2 or 3 teaspoons to pour over after baking.
5 bake about 6-8 minutes - don't overcook.
6 if you have reserved butter mixture, pour it over while the biscuits are hot.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
1 tablespoon olive oil
1 onion, chopped
1/2 lb kielbasa (i use turkey kielbasa)
2 (16 ounce) cans black-eyed peas, drained
1 (16 ounce) can navy beans, drained
1 cup brown rice, cooked
2 (14 ounce) cans chicken broth
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
Recipe
1 in a soup pot, heat oil over medium-high heat. add onion and cook until translucent. add keilbasa,peas, beans, rice, broth, and seasoning. stir well to blend and heat. mash beans slightly to help thicken soup. serve when hot.
2 this works well served with corn bread and a salad.
4 bring to boil then reduce heat and simmer for 30 minutes.
5 stir in sour cream and reheat.
6 serve with rice or pasta. also great over fried scones for navajo tacos.
7 **can also be cooked in crockpot – brown onion and mince first, then add everything except sour cream. cook on low for 6 hours. add sour cream 1 hour before serving.
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
Servings: 16
5 lbs imitation crabmeat
3 quarts whole milk
1 quart heavy cream
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons old bay seasoning
1 green pepper, chopped
1 large onion, chopped
1 cup chardonnay wine
1 cup flour
1/4 cup butter, melted
Recipe
1 saute green pepper and onions in chardonnay. add milk and heavy cream. add crab meat, pepper and old bay seasoning. cook on low until soup begins to bubble, constantly stirring to prevent burning. mix butter and flour together. add a little at a time to thicken soup until it is the consistency you desire.
