Sunday, September 11, 2011
End of Summer
Summer is over. The seasons are changing. The nights are cooler and the days are shorter. However, with a new season comes new recipes, new culinary arts to explore. Welcome to Fall Recipes by N&C. The convenience of the outdoor grill is gone. The fresh berries are all but canned. It is time to cook!
Friday, September 2, 2011
I'm thinking of... stew!
Recipe 6: Beef Stew
Ingredients:
Beef (cut into cubes)
Potatoes
Carrots
Onion
Beef broth
The how to:
First, brown the stew meat in a skillet. While meat is browning, chop up carrots into bite-size pieces. Then chop one onion into eightieths. Add meat, carrots, and onion into pressure cooker. Add beef broth, enough to go about an inch above the meat. Then bring to a boil. Simmer covered for 30 minutes. While that simmers, peel and cut potatoes and place then in a bowl with water to prevent the potatoes from turning black. After meat and what not is finished simmering, add the potatoes (no water!). Then bring that to a boil. Put on lid and cook in pressure cooker for 15 minutes. Then, enjoy the stew!
Ingredients:
Beef (cut into cubes)
Potatoes
Carrots
Onion
Beef broth
The how to:
First, brown the stew meat in a skillet. While meat is browning, chop up carrots into bite-size pieces. Then chop one onion into eightieths. Add meat, carrots, and onion into pressure cooker. Add beef broth, enough to go about an inch above the meat. Then bring to a boil. Simmer covered for 30 minutes. While that simmers, peel and cut potatoes and place then in a bowl with water to prevent the potatoes from turning black. After meat and what not is finished simmering, add the potatoes (no water!). Then bring that to a boil. Put on lid and cook in pressure cooker for 15 minutes. Then, enjoy the stew!
Wednesday, August 17, 2011
Which Came First?
Recipe 5: Roast Chicken
A home recipe
Ingredients:
Whole Chicken
Salt
Pepper
Rosemary
Parsley
Olive oil
Paprika
The How to:
Preheat oven to 350 degrees. Rinse chicken and pat dry (make sure you remove all giblets if any). Put a little olive oil on the chicken and rub everywhere (you do not have to get the underside of the chicken unless desired). Sprinkle on seasonings and herbs. Cook the chicken so that it cooks for fifteen minutes to the pound (EX: 5 pound chicken means 1 hr and 15 min.)
Suggestions:
Instead of rosemary use thyme
Paprika is strong, sprinkle lightly and very little. It is mostly meant to add color and enhance the other flavors.
A home recipe
Ingredients:
Whole Chicken
Salt
Pepper
Rosemary
Parsley
Olive oil
Paprika
The How to:
Preheat oven to 350 degrees. Rinse chicken and pat dry (make sure you remove all giblets if any). Put a little olive oil on the chicken and rub everywhere (you do not have to get the underside of the chicken unless desired). Sprinkle on seasonings and herbs. Cook the chicken so that it cooks for fifteen minutes to the pound (EX: 5 pound chicken means 1 hr and 15 min.)
Suggestions:
Instead of rosemary use thyme
Paprika is strong, sprinkle lightly and very little. It is mostly meant to add color and enhance the other flavors.
It's Better on a Stick
Recipe 4: Pork Kabobs
This recipe came from our mother.
Ingredients:
Bell Peppers
Pork
Bacon
Onion
White mushrooms (fresh)
Rosemary
Thyme
coarse Salt
Coarsely ground black pepper
Olive oil
The How to:
Cut the peppers and onion into one inch pieces. If not already pre-cut, cut the pork (we used a packet of pork cubes for stew) into one inch pieces. Place all the peppers, onion, and pork into a pan to be marinaded. Cover the kabob ingredients in the pepper, salt, rosemary, and thyme (all to taste). Then cover in the olive oil. Cover pan with plastic wrap and set aside for several hours to soak in the flavors. Chop bacon strips into one inch pieces. Skewer pieces in whatever order desired once the other ingredients finish marinading. Cook on grill until done and enjoy!
Suggestions:
(none)
This recipe came from our mother.
Ingredients:
Bell Peppers
Pork
Bacon
Onion
White mushrooms (fresh)
Rosemary
Thyme
coarse Salt
Coarsely ground black pepper
Olive oil
The How to:
Cut the peppers and onion into one inch pieces. If not already pre-cut, cut the pork (we used a packet of pork cubes for stew) into one inch pieces. Place all the peppers, onion, and pork into a pan to be marinaded. Cover the kabob ingredients in the pepper, salt, rosemary, and thyme (all to taste). Then cover in the olive oil. Cover pan with plastic wrap and set aside for several hours to soak in the flavors. Chop bacon strips into one inch pieces. Skewer pieces in whatever order desired once the other ingredients finish marinading. Cook on grill until done and enjoy!
Suggestions:
(none)
Monday, August 1, 2011
Luckily for the chickens, it isn't chicken!
Recipe 3: Chicken Fried Steak with White Gravy
This recipe can be found in the "Dining on a Dime Cookbook" by Tawra Kellam and Jill Cooper
Ingredients:
Ground beef
Flour
Garlic
Eggs
Milk
Onion powder
Salt and Pepper
Cracker crumbs
The How to:
Mix flour, salt, pepper, and onion powder (about 1 tsp.) and set aside. Put cracker crumbs in a separate bowl. Combine milk and eggs (about 1 egg to every 1/2 cup milk) in a separate bowl. Mix garlic (about 2 cloves or 1 tsp.) into beef and form patties. Dip each patty into flour mixture, then into egg/milk mixture, and then into cracker crumbs. Fry in hot oil until golden brown on each side.
White Gravy Ingredients:
Chicken Fried Steak drippings
Flour
Milk
Salt and pepper
The How to:
Add flour to the drippings until completely combined and thickened. Add milk and boil until thickened (to your preferred consistency). Add salt and pepper to taste.
Suggestions:
Add seasonings (ex: salt, pepper, onion powder, etc.) to the beef to give the meat itself more flavor.
This recipe can be found in the "Dining on a Dime Cookbook" by Tawra Kellam and Jill Cooper
Ingredients:
Ground beef
Flour
Garlic
Eggs
Milk
Onion powder
Salt and Pepper
Cracker crumbs
The How to:
Mix flour, salt, pepper, and onion powder (about 1 tsp.) and set aside. Put cracker crumbs in a separate bowl. Combine milk and eggs (about 1 egg to every 1/2 cup milk) in a separate bowl. Mix garlic (about 2 cloves or 1 tsp.) into beef and form patties. Dip each patty into flour mixture, then into egg/milk mixture, and then into cracker crumbs. Fry in hot oil until golden brown on each side.
White Gravy Ingredients:
Chicken Fried Steak drippings
Flour
Milk
Salt and pepper
The How to:
Add flour to the drippings until completely combined and thickened. Add milk and boil until thickened (to your preferred consistency). Add salt and pepper to taste.
Suggestions:
Add seasonings (ex: salt, pepper, onion powder, etc.) to the beef to give the meat itself more flavor.
Saturday, July 30, 2011
Everything's better fried, even rice!
Recipe 2: Fried Rice
Ingredients:
Rice
Soy Sauce
Onion
Garlic
Peas
Egg
The How to:
Cook desired amount of rice and allow to cool to at least room temperature. Mince garlic and finely chop onion (about half a small onion). Add oil, garlic and onion to pan on medium heat. Then add rice (and maybe more oil if needed). Heat rice thoroughly. Beat 1-2 eggs. Create a circle in the middle of the pan and pour in the egg. Allow egg to cook like scrambled eggs. Then just before eggs are completely cooked, stir into rice. Add peas and soy sauce to taste. Cook for a few more minutes and you're done!
Suggestions:
You can also add chopped carrots or sliced ham
Instead of scrambling the egg, you can coat the rice in the egg after heating it
Ingredients:
Rice
Soy Sauce
Onion
Garlic
Peas
Egg
The How to:
Cook desired amount of rice and allow to cool to at least room temperature. Mince garlic and finely chop onion (about half a small onion). Add oil, garlic and onion to pan on medium heat. Then add rice (and maybe more oil if needed). Heat rice thoroughly. Beat 1-2 eggs. Create a circle in the middle of the pan and pour in the egg. Allow egg to cook like scrambled eggs. Then just before eggs are completely cooked, stir into rice. Add peas and soy sauce to taste. Cook for a few more minutes and you're done!
Suggestions:
You can also add chopped carrots or sliced ham
Instead of scrambling the egg, you can coat the rice in the egg after heating it
Friday, July 29, 2011
When life gives you lemons...cook them with Chicken!
Recipe 1: Chicken and Peppers with Peppery Lemon sauce (on rice)
Inspired by Lemony Chicken Breast recipe from "Dining on a Dime Cookbook" by Tawra Kellam and Jill Cooper
Ingredients:
- sliced bell peppers
- strips of Boneless, skinless chicken breast
- flour
- salt
- pepper
- olive oil
- chicken stock
- lemon juice
- parsley
- rice
The How to:
Cook rice. Saute peppers in oil on medium heat. Then remove from pan. Coat chicken strips in flour/salt/pepper mixture (for every tbsp of flour use 1/2 tsp of salt and 1/2 tsp of pepper). Cook chicken in pan until brown on medium heat. Add peppers and cook until warm on medium heat. Place chicken and peppers on a bed of rice. Add any remaining flour mixture and a small amount of oil to the pan. Stir until thickened. Add chicken stock, 1 or 2 tbsp of lemon juice, and parsley to taste. Stir over medium heat until desired thickness. Pour over chicken and rice. Make sure you make enough for everyone ;)
Suggestions:
Lemon juice gives a strong flavor as the sauce thickens, don't add too much
If you use dried parsley, use less than you would with fresh parsley
Rice can be substituted by pasta
Purpose of this blog
We made a deal with the Devil to create new and delicious recipes for the Summer of 2011. This forced us to search deeper into the world of home culinary arts. This is our story...
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