WTF Cookbook

wtg

@BeeLady Oh, thanks AdagioM...I used to have that one filed but the mayo made me delete it...so rich!

wtg

Originally posted by plays88keys:
One thing, if you haven't made it already: I only use 1/2 cup mayo and add a little extra cheese. I just can't take all the fat swimming in the bottom of the pie dish!

Hope you enjoy it!

wtg

@Nina

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.

wtg

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.

wtg

Recommended by jon_nyc and Rachel, from epicurious.

Roasted Butternut Squash Risotto
Gourmet | November 2001

Yield: 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 chopped

preparation
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 Gourmet

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 Gourmet

wtg

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, melted

DIRECTIONS

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.

wtg

@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 salt

DIRECTIONS
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

wtg

@AdagioM

Shortbread (chocolate or butterscotch chip)

alt text

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!

wtg

wtg

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 Keller

Thomas 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 FAVORITE

INGREDIENTS
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 parsley

DIRECTIONS
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.

wtg

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 salt

Directions:
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.

wtg

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, unthawed

Unsalted 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.

wtg

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.

wtg

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 cloves

In 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.

wtg

EHPianist

BLACK BEAN BROWNIES (wheat and gluten free)

(makes one 8”x 8” pan)

To make the black bean purée, drain and rinse one 19 oz tin of black beans, then whizz them in the blender with a little water until they reach a good, smooth consistency. One tin will yield a little more than a cup of purée, which may mean that you have to make two batches of brownies. There are worse things.

½ cup unsalted butter
½ cocoa powder (splurge on the best you can find)
2 eggs
1 cup dark brown sugar or ½ cup brown sugar and ½ cup muscovado sugar
½ cup black bean purée
2 tablespoons instant coffee
½ teaspoon sea salt
½ cup chopped pecans or walnuts, or ¼ cup mini white chocolate chips (optional) or shredded coconut

Preheat oven to 350F. Line your pan with parchment paper so that there’s some overhang on two sides; this way you’ll be able to lift the brownies out of the pan.
Melt butter and add to cocoa; stir until smooth.
Beat eggs and sugar until light. Mix in bean purée, cocoa mixture, instant coffee, and salt until well combined.
Stir in pecans or chocolate chips, if using.
Pour batter into prepared pan. Smooth top and bake about 35 minutes, or until top is dry and centre is set. Let cool in pan on a rack. When completely cool, lift brownie slab out by the parchment paper overhang and cut into pieces.
If you want to make these in the ever-popular two-bite style, grease a mini-muffin tin, fill cups ¾ full, and bake about 15 minutes. Cool completely before tipping out of the pan.

wtg

EHPianist

I love this recipe because it is so fast and most of the time I have the ingredients at home anyway. It is also very very yummy!

Old Fashioned Apple Crumble

Preparation Time: 20 mins
Cooking Time: 40 mins

Ingredients
For The Filling
3 granny smith apples, peeled, cored and cut
2 oz brown sugar
1 tbsp plain flour
1 tsp ground cinnamon
For The Crumble
10 oz plain flour, sifted
6 oz brown sugar
200g unsalted butter, softened
1 tsp cinammon
a pinch of salt

Preheat oven to 350ºF (180ºC).
To Make The Filling : Place fruit in a large bowl. Sprinkle with dry ingredients and set aside while you make the crumble.
To Make The Crumble : Place flour and sugar in a large bowl and mix well. Take a little butter at a time and rub into the flour and sugar mixture. Keep rubbing until all the butter is used up and the mixture resembles breadcrumbs.
Butter a 9 inch ovenproof dish. Spoon fruit mixture into the bottom. Sprinkle crumble on top. Bake for 40 minutes.

Serving suggestions
Serve hot with a clotted cream or cold with a dollop of vanilla icecream.

wtg

EHPianist

Pennsylvania Dutch Sour Cream Apple Pie

Crust:
11/2 cups flour
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon cinnamon
1 stick cold unsalted butter, cut in chunks
2 to 4 tablespoons ice cold apple cider or juice to bind

Combine the dry ingredients in a mixing bowl and cut in the cold butter chunks with a pastry cutter until the mixture resembles pea gravel. Carefully add the apple juice a little at a time until the dough comes together in a ball. Wrap the dough in plastic wrap and chill for at least an hour before rolling. Roll out the dough on a lightly floured surface and place in a deep 10 inch pie pan, crimping the edges in a decorative pattern. Chill the pie shell while filling is assembled.

Filling:
11/4 cup sour cream
1 large egg
3/4 cup sugar
1/4 cup flour
1/2 tsp salt
2 teaspoons vanilla
7 Granny Smith peeled, cored, and sliced

Preheat oven to 400F. In a mixing bowl, whisk together the sour cream and the egg. Combine the sugar and flour and whisk into the liquid mixture. Add the salt and vanilla. Place the apple slices in the custard as they are sliced. Pour the apple custard into the prepared pie shell, place on a cookie sheet, and bake for 10 minutes at 400F to set the crust. Lower the heat to 350F and bake for 40 minutes more. While pie is baking, prepare topping.

Topping:
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
a dash of salt
1 cup walnut pieces
6 tablespoons melted butter

Combine dry ingredients in a mixing bowl and carefully add melted butter, working with hands to form a crumbly topping. When the pie has baked 40 minutes, remove from oven, completely cover the apples with topping and return to oven for 10 minutes more at 350F. Remove from oven and cool on a rack. This pie must be stored in the refrigerator but it tastes best at room temperature or warmed just a bit. It will serve 10 people and there are rarely any leftovers.

wtg

EHPianist

The above ones I make on a regular basis. This next one I have never made as it is more labor intensive than I like (I have also never made a cheesecake), but a friend of mine made it and it was the best cheesecake I ever had (she made a raspberry one with chocolate crust). If any of you make cheesecakes I highly recommend this recipe:

LINDY'S RESTAURANT FAMOUS CHEESECAKE
Lindy's Restaurant in New York served a cheesecake that has been one of the most famous cheesecakes for decades. The following recipe has been around for almost as long, and is said to be an accurate recipe. Lindy's never made their cheese cake recipe public.

CRUST:
1 cup flour
1/4 cup sugar
1 Tsp. grated lemon rind
1 Tsp. vanilla
1 egg yolk
1/4 lb. softened butter

FILLING:
2 1/2 lbs. cream cheese
1 3/4 cup sugar
3 Tbs. flour
1 1/2 tsp. each of grated orange and lemon rind

5 whole eggs
2 egg yolks
1/4 teaspoon vanilla
1/4 cup heavy cream

INSTRUCTIONS

In large bowl combine flour, sugar, lemon rind and vanilla.

Make a well in the center of mixture, add egg yolk and butter and form into a dough (adding a little water if necessary to make it pliable).

Wrap in waxed paper and chill for 1 hour.

In another bowl combine the cream cheese, sugar, flour and orange and lemon rind with an electric mixer.

Add eggs, egg yolks, vanilla and beat well.

Add heavy cream and blend thoroughly.

Butter the sides and bottom of a 9-inch springform pan.

Roll out 1/3 of dough to 1/8 inch thickness and mold to the pan's bottom.

Bake in preheated 400°F oven for 15 minutes until lightly browned, then remove and cool.

Cut remaining dough to line the sides of the pan thoroughly.

Add cream cheese mixture, bake at 550°F for 10 minutes, then bake at 200°F for 1 hour.

Allow cheese cake to cool.

Some advice from my friend who seems to be a cheesecake connoiseur:

"I didn't make the crust according to this recipe. I used one package - 300 grams - of DARE chocolate wafers, crushed, plus 8 oz of honey and around half a stick of butter. Any simple cookies would work, whatever kind suits your fancy. It's good to grease the springform pan pretty well - otherwise the crust could stick or burn.

Also I baked the cake at 200 for close to two hours, not one. If you stick a knife in it, it doesn't have to come out completely clean, but it should feel thickened and creamy, not liquid.

If your springform pan is less than 9" you'll definitely want to reduce the recipe, it won't fit! It rises a little bit but not much.

I've experimented with a lot of different things on this recipe. Swirl in brownie batter for totally decadent marble cheesecake. I've mixed it with pumpkin and pumpkin pie spices to get a pumpkin cheesecake. This time I layered the bottom with around a quart and a half of raspberries, which seems to have worked well and made the crust lovely and gooey. (Otherwise the crust is considerably harder.)

A lemon version would probably be good too. Maybe some very thin slices of lemon on the bottom? I think I'll try that next time, whenever the next time might be. Incidentally I left out the lemon & orange zest in the one I brought today, since with the raspberries it didn't seem like a good idea. I always put in a lot more vanilla than the recipe calls for - just pour it in! I actually used nonfat condensed milk instead of the heavy cream, too, which may have made it a little creamier than usual since it's thinner. Tho I did it because I didn't feel like having left over heavy cream. I've never done that before.

wtg

@Nina

MACHACA BEEF

~ 5 lb beef roast

3 TBS veggie shortening or lard
1-3 onions, chopped
1 7-oz can chopped green chile or about 3/4 c fresh, seeded and diced

green chile salsa, to taste (I start with about 1 cup of canned/jarred green medium hot salsa if I don't have any fresh around)
1/4 tsp garlic powder
4 TBS flour (I use 2TB)
4 tsp salt
1 tsp ground cumin

juices from roast

Preheat oven to 200 degrees. Place roast in Dutch oven or other contraption that can be covered tightly. Roast about 12 hours, until well done. (I often do mine overnight.)

When done, remove from oven and let cool a bit so you can handle it. Take the meat out, and reserve the juice.

Shred the beef.

Melt shortening (lard) in large skillet. Add onions and green chiles. Saute a few minutes until onions are soft. Add green chile salsa, garlic powder, flour, salt and cumin. Cook 1 minute over low heat. Stir in reserved juices and let thicken. (This is the part where I've only used 2 TBS flour--since I don't like gravy-esque consistency, just thicker than water.)

Add meat, reheat everything or let cool again and stick in fridge if you're going to eat it later.

I've multiplied this recipe on occasion--I think the most has been about 20 lbs of beef for a large group. I just upped everything accordingly and added to taste to adjust.

The only heat comes from the chiles and salsa--so it's easy to adjust. If you're worried about the spice element, look for mild salsa. If you really want it hot, use hot salsa. You can always add serrano chiles (minced) if you really want a kick.

wtg

@lilylady

Summer Pasta Salad

With this early heat wave, and the humidity that we have on the coast this week, I whipped out a summer pasta salad for dinner (and for a few days).

The base pasta salad below is for more than one meal and has many variations!

I begin with:

Package of white chicken or you could use thighs. This is used for more than one purpose.

Boil several in a big pot quickly. Here 20 minutes with frozen herbs from my garden - parsley and garlic chives. Whatever you would like.

Take out chicken and when cold cut up into bite size pieces.

Use the stock - freeze it if you don't use it.

Now cook your pasta in half this stock. Use the other half for chicken soup.

Do not over cook the pasta. Add whatever herbs you wish in your dishes - soup or salad.

In both the pasta salad beginnings and in the stock, I use hot peppers from the garden that were dried and sea salt.

Drain pasta (mine was squigglies)

From the fridge I add what might be leftovers for both dishes, but will now concentrate on the summer cold salad. The soup got made and put into the freezer.

Add:

Grapes
Raisons
Left over baby carrots
Left over broccoli
Half cooked, not cooked, or cooked red/green/yellow peppers
Olives if you have them
Goat cheese if you have it

Anything of your choice

Mayo to your taste.

Make ahead so that it gets cold.

Serve for several days if there is any left over

Just had mine - YUM! Cold summer pasta salad!

BTW, I hardly eat any pasta all winter.

Sub shrimp for chicken and add what you wish for variety.