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Exotic pets, rodents and birds

Favorite Recipes, Part 2


Canning Tomato Sauce, Seasoned

Recipe By : Eruna Schultheiss, based on Ball Blue Book
Serving Size : 30 Preparation Time :1:00
Categories : Canning, Sauces

2 tablespoons olive oil
5 onions -- chopped
10 cloves garlic -- minced
10 pounds tomatoes
2 teaspoons herbs, dried (garden mixture) -- ground
2 teaspoons orgegano
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper (more to taste)
1 teaspoon black pepper
1 teaspoon salt (or to taste)
1 teaspoon sugar
4 bay leaves
lemon juice or citric acid for canning

Heat the Oil in a big pressure cooker. Add the chopped onion and sauté until translucent. Add the minced garlic. In the meantime core and weigh the tomatoes. I normally cut them in half to check the inside. Chop them in a food processor. Add them into the cooker and chop the next batch until all tomatoes are in the cooker. Add the herbs and spices, salt, sugar and bay leaves. Lock the pressure cooker into place and bring SLOWLY to pressure. Slowly is important (I burned the first batch). Cook for 10 - 15 minutes high pressure and use the quick release method (cold water). With a ladle remove the liquid from the top (into a small pot, ready to go for the soup). I normally hold a strainer on top of the soup pot, or you may of course use other techniques to do this separation.

In order to have a smooth sauce, I then use my hand mixer and puree the sauce. Stand back and don't lift the running mixer out into the air. This works very well for me, but I do not wear a white dress during this process... and I am careful. This pureeing really thickens the sauce up.

In the meantime, while the sauce was cooking, I have gotten all the canning equipment ready, sterilized the jars and tops (see Ball canning instructions). Add 1 tablespoon of lemon juice or 1/4 teaspoon citric acid to each pint jar (double if you are using quart jars). Pour hot into hot, leaving 1/4-inch head space. Adjust caps and process pints for 40 minutes.

Yield 6 pints, plus dinner.


Crab Cakes
Serves 4

6 ounces Dungeness or Peekytoe crabmeat, cleaned
2 tabs chopped fresh chives
1/4 cup minced red bell pepper
1 tab freshly squeezed lime juice
2 tabs mayonnaise
1 tsp. togarasi
1/2 cup bread crumbs
Salt & Pepper
2 tsp. butter or ghee

Serve with 1 cup of Hollandaise with the following added:
1 slivered Magroot leaves
1/4 to 1/2 tsp. of Chipotle Puree or to taste

Place the crabmeat, chopped chives, minced red bell pepper, lime juice, mayonnaise, togarasi, and 1/4 cup bread crumbs in a bowl. Toss together and season to taste with salt & pepper.

Fill 4 1 1/2" bottomless ring molds with the crab mixture and pack tightly. Dust the top and bottom of the molds with the remaining 1/4 cup bread crumbs.

Just prior to serving, saute crab in molds in a very hot pan with butter for 1 or 2 minutes on each side until golden brown. Blot on paper towel, carefully remove from molds.

Place a generous swirl of Hollandaise on plate, place crab cake on top.

As a note: Togarashi is a chiliflavored seasoning consisting of fresh & baked chilipowder, sesame seed, Japanese pepper, spices, and nori.


Low-Fat Pistou

Recipe By : Martha Rose Shulman / ems
Serving Size : 8 Preparation Time :0:00

4 cups tightly packed fresh basil leaves
1/2 teaspoon salt -- more to taste
6 large garlic cloves -- peeled
7 ounces tomatoes -- preferably green or yellow (peeled and seeded)
2 tablespoons olive oil
2 ounces Parmesan cheese - omitt if freezing
freshly ground pepper

Place the basil and salt in the bowl of a food processor fitted with the steel blade and turn in on. Drop in the garlic cloves and let the processor run until the basil and garlic are finely chopped.

Turn off the machine, scrape the leaves down from the sides of the bowl, and turn it on again. With the processor running, drop in the tomato and add the olive oil. Puree until smooth.

Remove from the food processor and stir in the cheese and pepper (for the pistou you are not freezing). Keep covered in the refrigerator until serving.

This pistou will keep for several days in the refrigerator and freezes very well. When preparing for freezing don't add the cheese and pepper until after thawing.

Per serving (excluding unknown items): 33 Calories; 3g Fat (91% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium


Recipe of the Day: Broccoli Mushroom Quiche

2 T sunflower oil (I use Peanut Oil)
1 C chopped onion
1 tsp dried thyme leaves
1 tsp dried basil leaves
2 C chopped broccoli, stems & flowerets
2 C sliced mushrooms
? tsp salt, divided
3 eggs
<= C sour cream
2 ? C grated Monterey Jack cheese
Dash of black pepper
1 unbaked 10" pie shell

Preheat oven to 375 degrees. Heat the oil in a 10 in. frying pan and sauté the onions, thyme, basil and broccoli over medium heat. After five minutes, add mushrooms and tsp of salt. Sauté until tender. Remove from heat and drain any excess juices from vegetables. In a bowl, beat the eggs. Add the sour cream, then the cheese, tsp salt and pepper. Mix well. Put vegetables into pie shell and pour the cheese mixture on top, or mix vegetables with cheese and place mixture into pie shell. (I mix it before putting into shell) Bake 40 to 45 minutes, until golden & puffy. Let set 10 minutes before cutting. Serves 6.


Lowfat White Chili
Makes 6 servings

1 lb. dry white beans, such as navy beans (about 2 1/2 cups)
6 cups reduced-sodium, defatted chicken broth
1 cup chopped onions
2 cloves garlic, chopped
2 tsp. ground cumin
1 tsp. dreid oregano
Two 4 1/2 oz. cans diced mild green chilies
1/8 tsp. ground cloves
1 lb. skineless, boneless chicken breast, cubed
1 tsp. kosher salt
2 tbsp. chopped fresh cilantro or parsley

1.Wash the beans and soak them for at least 4 hrs in enough water to cover by 3". Drain and proceed with step 2. Or wash the beans and place them in a pot. Cover with water by 2' and put over high heat. Once boiling, cook for 2 min. Remove from heat and let rest 1 hr. Drain.

Put the prepared beans in a pot with the broth, onions and garlic. Bring to a boil, reduce to a gentle simmer, and cook, uncovered, until the beans are tender, about 1 to 1 1/2 hrs. Pour in water as needed to keep the beans moist.

Stir in the cumin, oregano, chilies, cloves, and chicken. Cook for 30 min. Stir in the salt. Garnish with cilantro.

Per serving: cal 379, prot 37g, fat 2g, sat fat 0g, carb 53g, fib 16g, sod 1017mg Points: 5



Lowfat-Easy Turkey Chili
Makes 5 servings

1 tsp. vegetable oil
4 cloves garlic, chopped
1 1/4 lbs. lean ground turkey
Two 16 oz. cans pinto or kidney beans, drained and rinsed
One 16 0z. can stewed tomatoes
Two 14 1/2 oz. cans died tomatoes
One 4 1/2 oz. can diced mild green chilies
2 tbsp. chili powder
1 tsp. paprika
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/2 to 1 tsp. Tabasco sauce

Heat the oil in a 4 qt. pot. Add the garlic and turkey, and cook over moderate heat, stirring frequently to break up the turkey, until the turkey becomes lightly browned.

Add the remaining ingredients and bring to a simmer. Cook, uncovered, for 20 min.

Per serving: cal 370, prot 40g, fat 3g, sat fat 1g, carb 46g, fib 15g, sod 653mg Points: 5


Lowfat-Chicken with Apple Marinade
Makes 6 Servings
Serving Size: 1 chicken breast

1 can (6 ounce) frozen apple juice concentrate, thawed
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 teaspoon dried thyme
1/8 teaspoon hot-pepper sauce
6 boneless, skinless chicken breast halves

In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot-pepper sauce. Cook, stirring constantly, over medium heat until the sugar completely dissolves. Remove from the heat and cool to room temperature. Place the chicken in a large resealable bag. Pour about half of the cooled marinade mixture over the chicken, turning once to coat both sides. Refrigerate both the chicken and the remaining marinade mixture for at least 2 hours but no more than 24 hours.

Coat a grill rack with nonstick spray. Grill chicken breasts over medium-heat until no longer pink, basting occasionally with the reserved apple juice mixture.

Per serving: Calories: 170 Total fat: 2 grams Saturated fat: less than 1 gram Cholesterol: 51 mg Sodium: 187 mg Carbohydrate: 17 grams Protein: 20 grams Dietary fiber: less than 1 gram Points: 4


Fish a La Grecque
Serves 6

2 lb fish fillets
1 medium red onion, thinly sliced in rounds
1 tbsp. fresh dill
pepper
1 tbsp. chopped fresh parsley
1/4 cup fresh lemon juice
1 chopped tomato
1/2 cup Feta cheese, grated

Place the fish in an oiled casserole dish.

Top the fillets with the onion rounds and sprinkle them with the dill, pepper to taste, parsley, lemon juice, chopped tomato, and feta cheese.

Bake at 350 degrees about 30 minutes, until the fish flakes with a fork.

CALORIES 237 FAT 6g PROTEIN 38g CARB 6g Points: 5


Sweet Potato Bisque

3 medium sweet potatoes
5 cups (1.25 L) chicken stock
2 Tbs (30 ml) olive oil
2 medium onions, finely chopped
2 ribs celery, finely chopped
2 - 3 cloves garlic, finely chopped
2 tsp (10 ml) freshly grated ginger
1 cup (250 ml) heavy cream or half-and-half
1/4 cup (60 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)

Boil the sweet potatoes in salted water until tender. Peel and mash with a little of the chicken stock until smooth. Meanwhile, heat the olive oil in a large pot over moderate heat and saute the onions, celery, and garlic until tender, about 10 minutes. Add the sweet potatoes, ginger, and remaining stock and bring to a boil. Simmer covered for 30 minutes, stirring occasionally. Stir in the cream and optional sherry, and season with salt and pepper. Serve garnished with a dollop of sour cream and/or chopped chives if desired. Serves 6 to 8.


SHRIMP JAMBALAYA

3 tablespoon shortening
2 tablespoon flour
1-1/2 cup onions, chopped
1/2 cup green peppers, chopped
1 cup celery, chopped
1 clove garlic
salt to taste
red pepper to taste
2-1/2 cup water
2 pounds raw peeled shrimp
1 can whole tomatoes
1 small can tomato sauce
2 cups raw rice

Heat shortening, add flour and let it cook slowly -- until golden brown stirring constantly. Add onions, pepper, garlic, celery. Cook slowly until transparent, stirring often-then add tomatoes and let cook until oil rises to top. Stir in raw rice, raw shrimp and 2-1/2 cups water.

Cook, covered, over low heat until rice is tender. Add more oil and water if mixture appears to be too dry. Add minced parsley and onion tops. Serve hot.


Pistachio-Coconut Cookies
Makes 6 dozen

1 large white cake mix or pudding-included cake mix
1 pkg. ( 3-1/2-ozs. ) pistachio flavor instant pudding and pie filling
1/2 cup oil
3 tbsps. water
2 eggs
1/2 cup chopped nuts ( Can use pistachios, pecans or walnuts. )
1/2 cup flaked coconut

Combine all ingredients in a bowl; blend well. Drop from teaspoon onto greased baking sheets. Bake at 350 degrees for 10 minutes, or till lightly browned around edges.


Chest Noels

3/4 cup butter
1-1/2 cups flour
3 tablespoons white sugar
2-1/2 cups brown sugar
3 eggs, separated
1 cup chopped pecans
1/2 teaspoon vanilla
1 cup powdered sugar

Cream butter and add flour and white sugar, mix well. Press evenly in a 9x13-inch pan. Bake for 15 minutes at 350 degrees. Mix brown sugar, egg yolks, pecans and vanilla. Fold in stiffly beaten egg whites. Spread evenly over baked layer. Bake 25 minutes. Dust with powdered sugar and cool. Cut into small squares and roll in powdered sugar


Hummingbird Cake
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs beaten
1 1/2 cups veg. oil
1 1/2 tsp. vanilla
1 can crushed (8 oz.) pineapple drained
2 cups bananas chopped
2 cups pecans chopped
1 pkg. cream cheese
2 - 1 lb. boxes confectioners sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Combine all dry ingredients, add oil and egg and continue to mix until moist. Add vanilla, pineapple, bananas, and 1 cup pecans. Spoon batter into 3 greased and floured, 9" cake pans or tubed cake pan. Bake 25 minutes on cake pans, 70 minutes on tubed pan, or 55 minutes on loaf pans. Check with toothpick to be sure it is done in middle before removing from oven.

FROSTING: Frost with 1 pkg. cream cheese softened (or 1 cup butter or margarine, 2 - 1 lb. boxes confectioners sugar, 1 tsp. vanilla. Beat cream cheese or marg. until smooth, add sugar, beat until fluffy, add vanilla, 1 cup pecans and a pinch of salt. This is absolutely delicious without frosting. It makes a lot of cake .


Triple Chocolate Cookies
Recipe courtesy of Bobby Flay

2 ounces unsweetened chocolate
6 ounces bittersweet chocolate
1/4 plus cup plus 2 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick unsalted butter
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons instant espresso powder (Medaglia D'Oro)
1/2 cup semisweet chocolate chips
1/2 cup best quality white chocolate chips
1 1/2 cups toasted pecans, coarsely chopped

Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl and place over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans.

Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry but the inside will still be soft. It will take no longer than 10 to 11 minutes so set the timer. Cool on a baking sheet. Best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.


Mushroom And Artichoke Stuffed Chicken

1/2 onion, chunked
1 shallot, chopped
1 Tbs. olive oil
4-6 oz. mushrooms, sliced
4 oz canned artichoke hearts, quartered
1/3 cup chicken stock or wine
1 cup Italian bread crumbs
1/2 cup Parmigiano - Reggiano
salt, pepper & herbs to taste
1 egg, beaten
4-6 chicken breast halves

Saute onion and shallots in olive oil until softened and lightly browned. Add mushrooms and continue to sauté until soft. Add chicken stock and bring to a boil, reducing slightly. Add artichoke hearts, bread crumb, Parmigiano and season to taste with salt, pepper and Italian herbs. Stir in beaten egg. Have your butcher cut pockets into bone in chicken breast halves and stuff with dressing. Rub or mist with olive oil and sprinkle with salt, pepper and Italian herb. Roast at 375 degrees to an internal temperature of 165 - not one degree over! Rest 5 minutes and serve.


Grasshopper Flip
Serves 2

1 cup mint chocolate ice cream, softened
1 cup chilled lemom-lime soda
2 tsp. creme de mente extract
1/4 cup frozen whipped topping, thawed
Chocolate sprinkles

Place ice cream, soda and creme de menthe extract in a blender container. Cover and blend until smooth and creamy.

Pour into serving glasses. Top with whipped topping and sprinkle with chocolate sprinkles.


Making An Ice Ring

Ice rings are popular for punch bowls as decorations and for chilling the punch. Since you want to avoid watering down the punch flavor, use ginger ale or clear fruit juices instead of water to make ice ring. Pour the liquid into a ring mold to a depth of 3/4 inch. Freeze solid. Arrange fruits, unsprayed leaves and rose buds or mint sprigs over the frozen liquid. Carefully pour in another 1/4 inch of liquid and freeze again to hold decorations in place. When solid, fill the ring mold with liquid and freeze until ready to use. Unmold by dipping mold into a bowl of warm water. Place frozen ring in well chilled punch.


Making Fancy Ice Cubes

To dress up a plain drink, use fancy ice cubes. Freeze soda water or carbonated beverages in ice cube shapes. Before freezing a clear liquid, add a drop or two of food color. Or add curls of lemon or orange peel, whole maraschino cherries with their stems, thin slices of orange or lemon. It's best to use freshly boiled or distilled water if you want clear cubes.