WTF Cookbook
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Kenny's Tabouleh
In large bowl combine:
1 cup Cracked Bulgar wheat (find the largest kernal wheat you can, it will be more chewy and nutty)
salt
pepper
garlic (garlic powder works but I simmer an entire bulb, peeled crushed and chopped, in olive oil till brown)Pour in 3/4 cup boiling water.
Stir.
Set aside till cool.Add:
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Stir
Refrigerate an hour or sochop and add:
A bunch or two of green onions.
A bunch or two of parsley (regular or Italian)
3 or 4 large tomatoes (or the equivalent weight of smaller ones)
1 peeled cucumberStir well
Pig out with a stout cheese and white wine.
The quantities are approximate; the next time you make it you will adjust things anyway.
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Lilylady's Salsa
Only made when everything is fresh out of the garden! Herbs are different when they are dried and often do not get 'soft' again. This is a basic recipe with no measurements and it is made differently each time according to what is available and my mood.
Big Bowl
10 Roma tomatoes -they are not as juicy runny
10 Beefsteak or whatever - 1/2 and 1/2
3 lg peppers - I always grow golden as they are sweeter but still use them as green peppers
4 Carrots - these add substance plus act as a thickener
1 md Zuchini - sometimes
Hot peppers to taste, depending on how hot. Leave out seeds. This year I have small hot stuffing peppers which are med light hot valued. 1-2 added to aboveAbove veggies are chopped in food processor but not chopped to death...leave them chunky
Herbs -
Garlic Chives - fistfull (the eleviates the need for onions, chives, garlic)
Parsley - as much or as little as you like - stops garlic breath
Oregano - handful
Thyme - handful
Basil - several stems wiht leaves pulled offAll of the herbs are chopped fairly good, no stems please. After chopping put in another tomato to clean the edges
Tomato paste - small can or two
Olive oil - 1/4 cup
Salt to tasteMix with wooden spoon. Add what is needed AFTER it sets up for several hours in the fridge. Really tastes better the next day.
Add shredded moz cheese on top
Large bag or two of tostitos
Enjoy!
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Lilylady's Tomato Sauce to freeze
Similar to recipe above but a whole big pot of tomatoes. First put the tomatos in boiling water for a few seconds, retreive and peel. Chop.
Let the tomatoes and other veggies simmer down for a few hours before adding fresh herbs. Add black stemmed pepperment if desires.Simmer down for 5-6 hrs.
Put in large baggies to freeze.
I use this in recipes more than as sauce for pasta. Over porkchops, chicken, etc
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Lilylady's Herbal Vinegar
Pick fresh whatever herbs you want to include.
I do a big mix of herbs and then several different single herb, multi herbs and hot peppers.
What you see in the picture is the whole shabang. Huge bunches of herbs, picked after a rainfall but during the mid day on in sun when all the herbal essences have gone up into the leaves. After a rain is so that I don't have to wash them...I don't want to use them wet.
Vinegar preference is white WINE vinegar, which I have not found recently. So I use cider vinegar. DO NOT USE DISTILLED VINEGAR. That is for cleaning!
The one seen is one gallon of vinegar but then I purchased another gallon of which most was added
The herbs and vinegar are then set in the sun (my window heats up the glass to warm to the touch) for at least a week with some stirring during the week. You can leave it for a month if you wish.
Next step is a little harder. I take out all the herbs with a large split spoon, sqeezing out the vinegar during the process.
In another bowl, not stainless steel, I strain the vinegar. This I have found works great if you use coffee filters but it is a slow process as it gets clogged up with debris.
The clean bowl of vinegar is then put into attractive jars for gifts or canning jars for me.
To each jar, I add some freshly picked herbs showing what is in there. And a hot pepper or more in large mouth bottles. Bottles obtained at xmas tree shop etc.
Small mouthed bottles are then corked (you can buy them too) and then sealed with hot wax. For me, the canning jars themselves are fine (not canned). I store mine in the fridge.
PS - warning...do NOT use tin top like in the picture. The steaming vinegar showed signs of gunk/rust when opened the second day. It got replaced with a pyrex dish.
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Tomato Pie from plays88keys
1 9" pie crust, prebaked until light brown (I use the Pillsbury unroll and bake kind)
3 ripe tomatoes
4 green onions
4-6 large basil leaves
salt and cracked black pepper
2/3 cup mayonnaise
1 cup shredded cheddar cheese
3 slices bacon, cooked and crumbledSlice the tomatoes. While the crust is pre-baking, lay them out on paper towels to drain and sprinkle with salt.
Use a small bowl for this: Snip the tops of the green onions with scissors, and slice the white part of the bottoms. Cut the basil into pieces. Mix all three things up in the bowl. Set aside.
In another bowl mix the mayonnaise and 2/3 cup of the shredded cheddar. Set aside.
Once the crust is ready, assemble:
Layer in all the tomato slices, sprinkle with more salt and cracked pepper. Over the that sprinkle in the green onion and basil. Over that spread the mayo/cheese mixture until it covers the whole pie.
Sprinkle the remaining 1/3 cup of cheese over that. Then add the crumbled, cooked bacon.
Bake at 350 for about 30 minutes.
Really good with a fresh fruit salad.
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I found this one on the internets somewhere--it's really, really good. I'm always looking for easy stuff that I can do in the slow cooker for those days when we're going to be busy all day but don't want to eat out.
It can also be made the day before and keeps well in the fridge. It's super-easy to get the fat off when it's cold, and then you can thicken the gravy/drippings, cut the meat (also very easy when cold) and dump it all into a big pot and serve from there.
SPICED BRISKET
Ingredients:
- 1 fresh brisket, about 4 pounds
- 1 1/2 cups water
- 1/4 cup ketchup
- 1 package dry onion soup mix
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice I've used about 10 whole allspice,um,pieces? kernels? with no problem
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- 1 tablespoon flour mixed with 3 tablespoons cold water
Preparation:
Place brisket in slow cooker/Crock Pot; cut to fit if necessary. Combine water, ketchup, soup mix, Worcestershire sauce, spices, garlic and pepper; add to the slow cooker/Crock Pot. Cover and cook on low for 8 to 10 hours. Remove brisket from the slow cooker/Crock Pot. Skim fat from juices and transfer to a saucpan. Stir in flour-water paste and cook on low until thickened. Serve brisket sliced with the gravy.
Serves 10. -
Originally posted by Eileen, resurrected by Quirt
Brined and Roasted Turkey
Serves 10 to 12
2 gallons cold water
2 cups bourbon
2 cups plus 2 tablespoons coarse salt
1 cup sugar
1 twelve- to fifteen-pound turkey, giblets removed and rinsed
1 tablespoon freshly ground white pepper
1 tablespoon freshly ground black pepper
Cornbread, Apple, and Sausage Stuffing (recipe below)
4 cups Homemade Chicken Stock, or low-sodium canned
2 medium onions, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1/2 cup coarsely chopped fresh flat-leaf parsley stems (about 1 bunch)- In a pot large enough to accommodate the turkey, combine 2 gallons water, the bourbon, 2 cups salt, and the sugar. Stir to dissolve salt and sugar. Add turkey, and refrigerate for 18 to 36 hours.
- Remove turkey from the brine, and dry well with paper towels. Let stand, covered, at room temperature for 1 to 2 hours.
- Preheat the oven to 325°. In a small bowl, combine the remaining 2 tablespoons salt and the white and black pepper. Rub the inside and outside of the turkey with the salt-and-pepper mixture. Fill the large cavity and neck cavity with as much stuffing as they hold comfortably. Do not pack tightly, or the stuffing will not cook through. (If all the stuffing does not fit, simply transfer the extra to a buttered baking dish, and bake covered, for 30 minutes and uncovered for 15 minutes more in a 375° oven.) Tie the legs together loosely with kitchen twine. Fold the neck flap under, and secure with toothpicks. Place the turkey, breast side up, on a roasting rack in a heavy metal roasting pan. Fold the wing tips under the turkey.
- Soak a clean kitchen towel in the chicken stock. Lift the towel out of the stock, and squeeze it slightly, leaving it very damp. Spread it evenly over the turkey. Place the turkey in the oven so breast is facing the front of the oven. Roast for 3 hours, basting every 30 minutes.
- Carefully remove the towel. Turn roasting pan so the breast is facing the back of the oven. Baste turkey with pan juices. The skin gets fragile as it browns, so baste carefully. Add onions, carrots, celery, and parsley stems to the roasting pan around the turkey. Roast 1 hour more, basting after 30 minutes.
- Insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 165° and the turkey should be golden brown. The breast does not need to be checked for temperature. If the legs are not fully cooked, baste the turkey, return to the oven, and cook for 15 to 20 minutes.
- When fully cooked, remove the turkey from the oven, and let it rest, covered, for at least 20 minutes. Transfer to a carving board. Make the gravy, and serve with turkey.
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Recommended by jon_nyc and Rachel, from epicurious.
Roasted Butternut Squash Risotto
Gourmet | November 2001Yield: Makes 6 main-course servings
Active Time: 35 min
Total Time: 1 1/4 hr
ingredients
3 lb butternut squash
6 cups nonfat chicken broth
1 medium onion, chopped
1 tablespoon unsalted butter
1 1/2 cups Arborio rice (9 oz)
1 teaspoon minced garlic
1/2 teaspoon ground cumin
5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
1 teaspoon salt
1 1/2 teaspoons chopped fresh sage
4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely choppedpreparation
Roast squash:Preheat oven to 450°F.
Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.
Set aside 6 crescent-shaped squash slices for serving and keep warm.
Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.
Start risotto after squash has been roasting 40 minutes:Bring broth to a simmer and keep at a bare simmer, covered.
Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.
Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)
Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
Serve risotto immediately, spooned over reserved squash slices.
nutritional information
Each serving contains about 308 calories and 4 grams fat.
Nutritional analysis provided by GourmetStir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)
Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
Serve risotto immediately, spooned over reserved squash slices.
nutritional information
Each serving contains about 308 calories and 4 grams fat.
Nutritional analysis provided by Gourmet -
apple's monkeybread recipe
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury
Grands! Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, meltedDIRECTIONS
- Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
- In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
- Mix brown sugar and butter; pour over biscuit pieces.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
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@Mik 's Pork Chops with Chipotle Glaze
I saw this on Today show and fixed it last night. GREAT recipe... pretty easy too. YOu can use powdered chiles if you like. I did. I highly recommend.
Pork chops with chipotle glaze
The famed chef gives this tasty dish a south of the border-style kick
Jean-Georges Vongerichten
4 portions
INGREDIENTS
4 thick cut pork chops
Salt/white pepper, as needed
Olive oil, as needed
Chipotle glaze
1/2 cup sugar moistened with 2 tablespoons of water
2 tablespoons chopped garlic
1 tablespoon ancho chili, toasted and chopped in 1/2 pieces
1 tablespoon chipotle chili, toasted and chopped in 1/2 pieces
1/4 cup plus 2 tablespoons lime juice
1/2 cup lemon juice
1/2 cup orange juice
1 teaspoon saltDIRECTIONS
Pork chops
Season pork well with salt and rub with olive oil, then grill. Spoon
the chili glaze liberally over the pork to coat well and serve.Chipotle glaze
Put sugar in a heavy-bottom pot and moisten with enough water to
make the texture of wet sand. Cook over high heat until golden and
add garlic. Cook, stirring until garlic is toasted and golden, then
add chilies. Stir until fragrant, then add juices. Reduce until you
have a sweet and sour glaze, then add salt. Reserve at room temp
until needed -
Shortbread (chocolate or butterscotch chip)
Chocolate Chip Shortbread
Ingredients
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 and 1/4 cup flour
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips or butterscotch chips (I used mini chocolate, but I’ve also used butterscotch)Directions
Preheat oven to 375 degrees.Beat butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt, and then beat these with the butter/sugar mixture. Stir in chips. Press into an ungreased 9 inch square pan.
Bake 18-20 minutes or until edges are golden.
Score shortbread with sharp knife into desired size servings, but do not cut all the way through. Leave in pan and cool on rack for 10 minutes, then invert onto rack and cool completely.
Break into pieces.Enjoy!
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musicasacra
Last night's dinner, very tasty and quick to make.
http://www.foodandwine.com/rec...ed-chicken-schnitzel
Panko-Coated Chicken Schnitzel
Recipe by Thomas KellerThomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. “Pounding chicken breasts to a uniform thickness cuts down on cooking time,” he says.
TOTAL TIME: 15 MIN SERVINGS: 4
FAST * STAFF FAVORITEINGREDIENTS
1 cup flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Salt and freshly ground pepper
1/2 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsleyDIRECTIONS
Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve. -
musicasacra
One of my favorites.
Goat cheese and shallots spread
The heavy cream cuts the tanginess of the goat cheese and makes it easier to spread.Ingredients:
5 oz. soft goat cheese, at room temperature
3 to 6 Tbs. heavy cream
2 or 3 small shallots, minced
1/2 tsp of saltDirections:
Put the goat cheese in a bowl and mash it with a fork. Add 1 Tbs. of the cream and mash it in. Continue to add the cream, 1 Tbs. at a time, until you have a soft, mild spread. Mix in the shallots and salt to taste. The more shallots the better, I've found.I usually serve this with thin slices of baguette, but it tastes great with about anything, including salty potato chips.
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Blackberry Muffins a la Musicasacra (from Williams-Sonoma)
The abundance of fresh ripe berries is one of the pleasures of summer. Each variety in the seasonal trinity—blackberries, blueberries and raspberries—works beautifully in this recipe. Remember to treat fresh berries gently after purchase. If not using them immediately, store them for up to 2 days in the refrigerator. Rinse the berries briefly in a colander before use, then pick over the berries and discard any that are moldy or mushy. Let dry in the colander or on a layer of paper towels.
Ingredients:
For the topping:
1/3 cup sugar
3 Tbs. all-purpose flour
Grated zest of 1/2 lemon
2 Tbs. unsalted butter, melted
1/3 cup pecans, finely chopped
For the muffins:
2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Grated zest of 1/2 lemon
1/4 tsp. salt
1 egg, beaten
5 Tbs. unsalted butter, melted
1 cup buttermilk
2 cups fresh blackberries or 2 1/2 cups frozen
unsweetened blackberries, unthawedUnsalted butter for serving
Directions:Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.
To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.
Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).
Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.
Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).
Those muffins are tasty. I use 1/2 cup of sugar instead of 3/4 cup.
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From @AdagioM and this website: :
Carrot and Squash Curry Soup
Prep Time: 20 Minutes Cook Time: 1 Hour Difficulty: Easy Servings: 8
Ingredients- 3 Tablespoons Olive Oil
- 5 cloves Garlic, Minced
- 1 whole Large Onion, Diced
- 3 whole Carrots, Washed And Sliced Thin
- 4 whole Yellow Squash (sliced)
- Salt To Taste
- 1 Tablespoon Curry Powder (more To Taste!)
- ½ cups Dry White Wine (optional)
- 48 ounces, fluid Chicken Broth
- Heavy Cream (optional)
Preparation Instructions
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top.
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EHPianist
APPLE - PUMPKIN BUTTER
Ingredients:
29 or 30 ounce can pumpkin puree
1 ripe banana
¾ to 1 cup apple cider (or juice)
1 cup sugar or maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
½ teaspoon clovesIn a blender, blend all ingredients except canned pumpkin into a puree. Transfer to a large pot, add canned pumpkin and mix till smooth. If too thick add a little more liquid of choice (cider, syrup, lemon juice, water...) Bring to a boil, then reduce to a simmer and cook for 30 mins to 1 hour until mixture thickens. Stir often, but be careful - the mixture will splatter and it is hot! Wear long sleeves and stand away from the stove if you can.
If canning, follow appropriate canning process.
Great on buttered toast, pancakes, waffles, french toast, yogurt, also to flavor sauces and marinades.
