Recipes To Share

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Comment by Giacomo Knox on June 9, 2010 at 2:24pm

Wow! We've been slacking on recipes to share! Here's a Raw Food Pita sandwich I tried today. I didn't really put out any particulars or measurements, so bear with me. You're probably going to want to add your own veggies anyway ;)

Edamame
Colored Bell Peppers - I used Red, Yellow, Green, Orange
Spinach
Avocado
Kale
Arugula
Cilantro
Sea Salt
Lemon juice
Extra Virgin Olive Oil
dash of Cayenne Pepper

As you can see from the photos, I combined everything together, then used Kosher Pita as the bread.

Enjoy!

Comment by Del Prado Gourmet Nectars on May 26, 2010 at 4:56pm

“Cajeta” Caramel Apples

Ingredients:
4 Apples (I like Fuji or Extra Fancy Washington State (
1 Can of Del Prado Peach Nectar (or the Fruit Punch can work also)
2 tsp. of ground cinnamon
1 tsp. of all spice
I can of * Dulce de Leche
• *(I can teach you how to make it by hand but that takes hours.)

MOP:
Wash and cut all apples into quarters. Be certain that the seeds are eliminated.
Set apples, Del Prado Peach Nectar and spices in pot and bring to boil; then a simmer. These apples need to braise for at least one hour (please make certain that they are ¾ covered in nectar (if you need another can use half and enjoy the rest). The nectar should reduce by 80-90% before you add 6 ounces of dulce de leche (do not add the caramel before to ensure that it does not separate). The entire apple should be soft. Serve warm or room temp. Drizzle a little dulce de leche over the apples before serving.

Key Notes:
Do not add dulce de leche while the apples braise
Make sure you fold the apples a few times to cook through-out
Apples should be cooked with its skin to maintain the shape of a wedge
Only use Del Prado Nectars to maintain the highest quality nectar.
Hope you like it.

Comment by Bettie V. Beard on April 17, 2010 at 1:21pm

So similar to my chicken vegetable stew so i am sure it was tasty! To this base recipe (other than the flour) i add variety of fresh vegetables such as tomatoes, zuchinni, celery, carrots cabbage. The whole garlic cloves make such a difference in the taste.

Comment by Giacomo Knox on April 4, 2010 at 6:35pm

Comment by Giacomo Knox on April 4, 2010 at 6:32pm

Decided to experiment with chicken and rosemary, and my personal favorite, of course GARLIC!

Rosemary-Garlic Chicken Stew diGiacomo:

6 Chicken thighs (fresh or frozen)
7 medium potatoes, diced
4-5 whole sprigs of Rosemary (fresh!)
10 garlic bulbs
1/2 cup of light margarine - I used Smart Balance
3/4 cup of whole wheat flour
Kosher Salt
Water (enough to cover chicken and potatoes)

Since I used frozen thighs (you can use breasts or other parts as you like), I briefly sauteed in the margarine until light browned. In the VitaMix (blender), I filled it 3/4 full (about a quart) with water, then blended together the rosemary, garlic, and added probably 1 tbls of Kosher Salt.

Turn off the heat, and pour the water mixture through a strainer over the chicken and potatoes. You may need to add a little more water to make sure everything is covered. Add a little more Kosher salt and the flour, then bring everything to a boil. As soon as the water boils, turn the heat down to simmer and cover the stew.

Since this is largely experimental, I'm gonna assume 1.5 hours to simmer would be perfect. I'll post photos of the final product. Oh, I re-added some of the rosemary-garlic paste to the stew right before covering.

Buon Appetito!

Comment by Giacomo Knox on March 16, 2010 at 7:07pm

Yikes! What are you trying to do, kill us? LOL!

Comment by baldmencancook on March 16, 2010 at 6:22pm

Saint Patrick’s Day should not be just for the Irish. This I why I decided to change it up a bit and add a little international flair. While this recipe may seem labor intensive, I promise it is well worth it.
Saint Patty open faced sandwich with coleslaw and hot potato salad

1 corned beef brisket
2 bottles of Guinness
8 whole black peppercorns
2 bay leaves
1 onion cut into wedges
6 slices of Pumpernikel or deli rye
Thousand Island dressing
Swiss Cheese
4 strips of bacon
1 medium onion
2 cans or 1 bag of sauerkraut
1 to 1/2 cups of sugar
Water
Colander




In a 6 quart Crockery Pot, place the corned beef, including any juices in the package. Pour the can of beer over the meat. Throw in the onions, peppercorns and bay leaves. Cover and cook on low for 8 hours.

Remove from Crockpot and slice.

Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add bacon and cook until golden brown, remove with a slotted spoon to a plate lined with paper towels and reserve for the German Potato salad



Open the bag or cans of sauerkraut and drain in colander. Squeeze until most of the liquid is gone. Place in saucepan and cover with water. Heat on high until boiling then turn heat off and return contents into colander. When the water is drained turn on the cold water and rinse, then squeeze the sauerkraut. This boiling and rinsing should be done one more time.


Fry 4 strips of bacon in a pan till partially cooked. While bacon is cooking, chop onion into small pieces and set aside. Remove bacon and let it cool little and break it up into small pieces. Pour off excess bacon grease leaving just enough in the pan to fry the chopped onions. After onions are in the pan add a couple tablespoons of the sugar and stir occasionally until the onions are browned.

Place rinsed sauerkraut back into saucepan. Add the onions and enough cold water to almost cover the sauerkraut and pour in sugar. Cook and stir until hot and the sugar is dissolved. Keep warm.

Sear the sliced beef in the bacon fat from the sauerkraut until a crust forms, turn over and continue cooking until golden brown. Remove and place on top of pumpernickel slices covered with Thousand Island dressing. Top with sauerkraut and Swiss cheese then place in oven for 5 minutes. While you make the German Potato salad

Use bacon from previous process
4 large potatoes
Prepare: 1 Cup chopped onion
Mix dressing ingredients in measuring cup:
¼ Cup wine vinegar
¼ Cup water
¼ Cup sugar
Use to taste: salt and pepper


Finish frying the diced bacon over medium heat, stirring often, until almost crisp.

Add chopped onion and continue stirring until onion is cooked and turns slightly golden brown
.Add mixed dressing ingredients, heat and stir until mixture boils and sugar is dissolved.


Add sliced potatoes, mixing everything together well.
Season with salt and pepper.

Continue cooking, stirring frequently, for at least 10 minutes, or until the potatoes have absorbed all the liquid and are heated through. Continue heating and turning the mixture over for another 5 to 10 minutes. May allow to stand for additional 10-15 minutes to let the flavors blend completely.

Comment by baldmencancook on March 14, 2010 at 9:28pm

Thanks for the kind words Bella.
I was getting ready to post another recipe from my blog when i saw your comment. motivates me to want to share more. This next recipe comes from my valentine menu.

Sweet and sour chicken in Asian pear sauce

2 large Asian pears - peeled, cored and diced
1 cup red bell pepper - cored, seeded, diced
½ cup red onion - chopped fine
1/3 cup roasted red pepper - jarred, rinsed and chopped
1/8 cup jalapenos - diced, use seed and all
¼ cup lemon juice
3 tbsp evoo
½ cup cilantro
2 tbsp butter (divided)
2 tbsp evoo (divided)
2/3 cup chicken broth
2/3 cup orange juice
2/3 cup pear preserves
1 tbsp Dijon mustard
1 tsp lemon juice
6 chicken breasts



Preheat oven to 250f. (Yes this is the right number; you are only going to keep it warm)

1. Mix first 7 ingredients in a medium bowl. Season with salt and pepper. Let stand.

2. Sprinkle chicken with salt and pepper. Place flour in a wide shallow dish. Dredge chicken in flour, shake off excess. Place on baking sheet.

3. Melt butter with 1 tbsp evoo in a large iron skillet, over high heat. Add chicken breasts 3 at a time to the skillet, cook till browned. 3 minutes per side. Transfer to a baking sheet. Keep warm in preheated oven. Repeat evoo butter and chicken. Place remainder on cookie sheet. Keep warm.

4. Add chicken broth to skillet and bring to a boil, scrapping up bits. Stir in orange juice, pear preserves, mustard, lemon juice and cilantro. Boil till thick. About 5 minutes. Add pear and onion mixture, reduce heat to low. Simmer for 5 minutes. Season with salt and pepper.
5. Remove the chicken breasts from the oven, plate them onto a bed of rice of your choice, then spoon an ample amount of the sauce over the chicken.

Comment by Cheryl on March 14, 2010 at 3:52pm

Grandma's Haulotte's Home Made Noodles
1 Egg
1/2 Tsp. Salt
1/2 Egg shell of water
Flour
Beat egg, add salt and water. Add a little flour at a time till like pie crust and not sticky, when kneading. Roll out as thin as possible on a floured board. Cut into strip and let dry. These can be frozen when real dry and cooked later. Cook in Chicken broth or water.
This recipe is from my husbands Grandmother, and it works very well.

Comment by Bella Tina Poet on March 12, 2010 at 7:58pm

YUM! Shrimp Frastratta... that looks so delightful!
thank you for sharing! :))

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