Posted by nicki on Dec 17, 2012 in
Uncategorized Ingredients:
- 1 tablespoon vegetable oil
- 3 celery stalks, cut into 1/2-inch chunks
- 1 small onion, chopped
- 3 potatoes, peeled and cut into 1/2-inch chunks
- 2 large carrots, peeled and cut into 1/2-inch slices
- 4 cups chicken or turkey broth
- 1/2 teaspoon dried sage
- 1/2 teaspoon black pepper
- 3/4 cup water
- 2 tablespoon all-purpose flour
- 3 cups leftover cooked turkey, pulled apart into 1-inch pieces
What To Do:
- In a soup pot, heat oil over high heat. Add celery and onion, and cook 4 to 5 minutes. Add potatoes, carrots, chicken broth, sage, and pepper. Bring to a boil, reduce heat to medium-low, and cook 15 to 18 minutes, or until potatoes are almost fork-tender, stirring occasionally.
- In a small bowl, combine water and flour; mix well. Pour into soup pot and stir until thickened. Add turkey and cook 6 to 8 minutes, or until turkey is hot, stirring occasionally.
Posted by nicki on Dec 17, 2012 in
Uncategorized THE ULTRABROTH IS a wonderful, filling snack that will also provide you with many healing nutrients and alkalinize your system, making it easier to detoxify, lose weight, and feel great. The recipe can be varied according to taste.
Read more…
Posted by nicki on Dec 16, 2012 in
Uncategorized Season Simply
Rib roast doesn’t need a marinade or any complicated preparations; the meat speaks for itself. If you like, prepare a simple seasoning rub: fresh herbs, lemon zest, garlic, pepper and Dijon mustard are all good matches for beef. To infuse even more flavor into the meat, sliver the garlic, make tiny slits in the roast and insert the garlic bits. You can cover the meat with the spice rub up to 24 hours in advance; wrap it tightly with plastic wrap and refrigerate until you’re ready to roast. No need to bring the meat up to room temperature first; you’re going for a pink center, so it’s okay if the outside heats up faster than the inside. Don’t salt the roast until right before cooking.
Roasting Tips
Place the meat in a roasting pan that’s slightly bigger than the roast itself. If the pan is too big, the juices from the meat will spread out in the pan and evaporate. For a boneless roast, it’s best to use a roasting rack. If you’ve chosen a bone-in roast, the bones themselves will serve as your roasting rack. One side of the meat will have more fat on it; you want this side facing up so the meat will baste itself as it cooks. Don’t add water to the pan, and don’t cover it!
Time and Temperature
There are two ways you can roast: At a low temperature for a long time, or at a high temperature for a shorter time.
Your roast will shrink less if you cook it low and slow, but you won’t get the same flavorful, well-browned exterior that a high roasting temperature gives you.
You can also combine the two methods by starting at a high temperature to sear the outside, then turning down the oven after 30 to 45 minutes to finish. If you’re roasting at 325 degrees F (165 degrees C), the meat will take about 17 to 20 minutes per pound. If you start the roast at 450 degrees F (235 degrees C) for the first 30 minutes and then reduce the temperature to 325 degrees F (165 degrees C), allow about 13 to 15 minutes per pound.
The Real Secret to a Perfect Prime Rib
A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan!). For medium rare, roast to 130-140 degrees F/55-60 degrees C; for medium, 145-155 degrees F/63-68 degrees C. Remember that the roast’s temperature will rise at least 5 degrees after you remove it from the oven. Let the roast stand for 15 or 20 minutes before carving to let the juices return to the center.
The slices taken from the ends of the roast will be the most done, and the middle will be the least done, so you should be able to suit the preferences of everyone at the table. Serve with pan drippings and horseradish on the side.
Posted by nicki on Dec 1, 2012 in
Uncategorized
Use it in place of pasta. You can experiment with different sauces and herbs to create a great tasting dish. Try it with Alfredo sauce, or add some pesto and butter or your favorite herbs.
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Posted by nicki on Nov 17, 2012 in
Uncategorized
Posted by Bob on Nov 2, 2012 in
Bagels,
Breads By John Whaite
From The Great British Bake Off
Sweet, chewy blueberry bagels
drizzled with white chocolate –
a perfect mid-morning treat. |
1-2 hours
preparation time
10 to 30 mins
cooking time
Makes 12 bagels
|
Read more…
Posted by Bob on Nov 2, 2012 in
Artisan,
Breads 
Plaited loaves look fabulous and provide lots of lovely golden crust – perfect for serving with soup.
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Posted by nicki on Oct 2, 2012 in
Uncategorized
- Kosher salt
- 2 large zucchini coarsely grated
- 12 oz lasagna noodles (not no boil) boken into bite-size pieces
- 3 tbls butter
- 2 cups cherry tomatoes
- ½ tsp finely grated lemon zest
- ½ cup grated parmesan
- 1 small bunch chives, cut into 1 inch pieces
Boil water. Meanwhile toss zucchini with ½ tsp salt in a colander set over a large bowl. Let stand 10 min, then gently squeeze excess moisture.
Add pasta to boiling water and stir to prevent sticking. Cook 12 minutes till al dente. Reserve ½ cup of cooking water, then drain pasta.
Heat butter in large skillet over med-hi heat. Add tomatoes and cook til blistered and slightly softened, 4 minutes. Stir in zucchini and lemon zest and cook, lightly crushing tomatoes with wooden spoon, until zucchini is crisp tender, 4 minutes. Season.
Transfer mixture to a large bowl. Add pasta and cheese and toss. Stir in half the chives and ¼ cup of cooking water, add more if needed to loosen. Divide into bowls and top with more cheese and remaining chives.
Posted by nicki on Oct 2, 2012 in
Uncategorized ?Place the following ingredients into your blender and process till smooth:
- 2 cups vanilla yogurt
- 1 tsp vanilla extract
- 2 tsp honey
- ½ tsp nutmeg
- 2 tsp wheat germ
- 4 tsp rolled oats
- 2 cups frozen peach slices
- 8 ice cubes
Posted by nicki on Aug 22, 2012 in
Uncategorized Recipe courtesy of Emeril Lagasse, 2001. Read more…
