Thursday, December 29, 2011

Vegetable Beef Barley Soup

½ Cup Uncooked Barley – Makes about 4 cups cooked
2 Celery Stalks – Finely Diced
2 Carrots – Finely Diced
1 Med. Red Onion – Finely Diced
6 Garlic Cloves – Minced
1 Cup Green Beans – Cut about 1 inch long
1 ½ Cubed Beef for Stew
1 tsp Salt
¾ tsp Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
Extra Virgin Olive Oil (EVOO)
2 tbsp Flour
1 Cup Mushrooms – Finely Diced
1 Can Corn – Drained
1 Cup Frozen Peas
6 Cups Beef Stock

In a large ziplock bag, combine beef, salt, pepper, garlic powder and onion powder.  Shake bag until meat is fully coated.  In a large pot over Med/High heat add enough EVOO to coat the bottom and add beef.  May have to do in batched so as to not steam but rather sear the meat on all sides.  Remove meat and set aside.

Add enough EVOO back into the pot to coat the bottom again.  Add in celery, carrots and onion.  Sautee about 5 minutes.  Add in mushrooms and garlic and cook another 5 minutes.  Add the same amounts of salt, pepper, garlic powder and onion powder.

Add in green beans, corn and beef stock.  Bring to a boil and then reduce to a low simmer with lid on but cracked for about 2 hours.  (the goal here is to break down the meat slowly so it falls apart).

While soup is simmering, in a separate pot cook barley in 6 cups of water.  (most directions are ½ cup barley to 6 cups boiling water and cook for about 90 minutes).  I cook mine for only about 1 hour so they don’t turn to mush in the soup.

When soup has been on a low simmer for 2 hours (or until the meat is falling apart), add in barley and peas and simmer for another 15 minutes.  Adjust seasoning to taste if necessary and serve.  Enjoy.

Monday, December 26, 2011

Turkey Meatloaf w/ Feta & Sun-dried Tomatoes



Ingredients

  • Vegetable cooking spray
  • 1/2 cup plain bread crumbs
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
  • 2 cloves garlic, minced, optional
  • 2 eggs, at room temperature, lightly beaten
  • 2 tablespoons whole milk
  • 1/2 cup crumbled feta cheese
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Per Serving: Calories: 329; Fat: 17g (Saturated Fat: 6.5g); Protein: 29g; Carbohydrates: 14g; Sugar: 4g; Fiber 0g; Cholesterol: 213mg; Sodium: 1,257mg

Source:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-meatloaf-with-feta-and-sun-dried-tomatoes-recipe/index.html

Sunday, December 25, 2011

Turkey & Pork Sausage Meatballs







2 Packages Ground Turkey (about 1.25 lbs each)
1 lb Hot Pork Sausage
2 Scallion – Chopped
½ Cup Parsley – Chopped
2 Cloves Garlic – Minced
½ Red Onion – Finely chopped
4 Slices White Bread – Soaked in milk
1 Egg
1 tbsp. Salt
½ tbsp. Pepper
½ tbsp. Garlic Powder
½ tbsp. Onion Powder
Extra Virgin Olive Oil (EVOO)
1 Cup Parmesan Cheese
2 Cups Italian Seasoned Bread Crumbs

In a pan over med/high heat w/ 2 tbsp EVOO sautee garlic and onion until soft, about 10 minutes.  Set aside to cool.

In a large bowl combine turkey, sausage, scallion, parsley, onion/garlic, bread (squeeze the milk out first and crumble), egg, salt, pepper, garlic powder, onion powder and parmesan cheese.  Mix with a fork to combine but not overwork.

In a bowl mix together bread crumbs, about 1 tbsp salt, ½ tbsp pepper, ½ tbsp garlic powder, ½ tbsp onion powder.  Scoop out meatballs in about the size of golf balls.  Roll in bread crumb mixture to coat and then set aside.

In a pan over med/high heat add EVOO to coat bottom.  Once hot, add in meatballs and brown on all sides.  Probably have to do in batches so as not to crowd pan and steam instead of sautee.

Once browned on all sides set aside in a baking dish that can go in the oven.  When all the meatballs are browned, put in a 350 degree oven for about 15 minutes.  Let rest and then serve.  * you could coat the meatballs in sauce before placing in the oven if going to serve w/sauce.

Sunday, December 18, 2011

Chick Pea Chicken Noodle Soup














2 Stalks Celery – Finely diced
2 Carrots – Peeled and Finely diced
1 Onion – Finely diced
2 Leeks – Finely chopped
5 Cloves of Garlic – Smashed and finely chopped
Extra Virgin Olive Oil – (EVOO)
1 tsp. Salt
½ tsp. Pepper
1 tsp Cumin
½ cup White Wine
2 Chicken Breasts – Small dice
4 Cups Chicken Stock
4 Cups Water
1 Can Peeled Diced Tomatoes
¼ Lb. Thin Pasta – Broken
½ Cup Chopped Parsley

In a large pot coated w/ about 4 tbsp of EVOO, over med/high heat add in celery, carrots, onion and leeks. Sautee about 10 minutes. Add in garlic, salt, pepper and cumin. Sautee another 5 minutes. Add in wine and cook until wine is almost completely evaporated, about 5 minutes.

Add in chicken stock and water and bring up to a simmer. Add in diced chicken and tomatoes. Simmer about 5 minutes then add in the pasta and chick peas and cook for another 10 minutes w/ the lid slightly cracked.

Stir in parsley, adjust seasonings accordingly and serve.

Saturday, December 3, 2011

Beef & Bean Chili

















Ingredients:
3 ½ lbs Ground Beef
Extra Virgin Olive Oil (EVOO)
1 Onion – Finely Diced
2 Cups Mushrooms – Finely Chopped
2 Jalapenos – Finely Diced
2 Anaheim Chili’s – Diced
5 Garlic Cloves – Minced
1 tsp Cumin
1 tsp Salt
¾ tsp Pepper
2 tbsp Chili Powder
2 Cans Pinto Beans – Drained & Rinsed
1 Can Black Beans – Drained & Rinsed
¼ Cup Balsamic Vinegar
2 tsp Dijon Mustard
1 Can Diced Tomatoes
1 Jar Tomato Sauce

In a large pot over med/high heat, brown the ground beef then with a slotted spoon remove beef and set aside. In same pot, add a little EVOO if you need to and add in onion and mushrooms. Sautee for about 5 minutes then add in the jalapenos and Anaheim chili’s. Sautee another 10 minutes on medium heat. Add in the garlic and sautee another 2 minutes.

Add in the cumin, salt, pepper and chili powder. Stir until coated. Add in beans and the ground beef. Sautee about 2 minutes. Add in the balsamic vinegar and Dijon mustard. Sautee another 2 minutes. Add in the diced tomatoes and tomato sauce. Stir everything together.

Simmer over a low heat with a lid on but slightly cracked for about 2 hours stirring occasionally. Check seasonings and adjust accordingly. Enjoy.

Roasted Tomatillo Chili Salsa





















Ingredients:
20 – 25 Tomatillos
3 Jalapenos – Seeded & Roughly Chopped
2 Anaheim Chili Peppers – Seeded & Roughly Chopped
1 Onion – Roughly Chopped
5 Garlic Cloves
2 tbsp. Extra Virgin Olive Oil (EVOO)
1 tsp. Salt
½ tsp. Pepper
1 tsp. Garlic Powder

Combine all ingredients in a large baking dish. Coat in about 2 tbsp. of EVOO, salt, pepper, garlic powder. Stir to coat everything evenly.

Place in a 450 degree oven for about 40 minutes or until everything appears roasted. Stir ½ way through. Take out of the oven and let cool. Place everything in a food processor and pulse until you get the texture you’re looking for. Can be slightly chunky.