LINNY THE CHEF
Thursday, November 13, 2008
Bobotie Bowls :: South African Cuizine
I LOVE discovering African recipes to share with my family someday...here's another...
INGREDIENTS
1/4 cup sliced almonds (a generous handful)
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds ground sirloin
1 fresh or dried bay leaf
2 celery ribs, finely chopped
1 carrot, finely chopped
1 medium onion, finely chopped
6 peppadew piquante peppers (jarred sweet pickled peppers), drained and finely chopped
3 garlic cloves, chopped
Salt and freshly ground pepper
1/4 cup golden raisins or currants (a generous handful)
1/2 cup mango chutney
1 cup beef broth
2 tablespoons mild curry paste (such as Patak’s brand) or 2 tablespoons curry powder
1 teaspoon turmeric (one-third palmful)
1½ teaspoons ground coriander (half a palmful)
1 teaspoon lemon zest
4 large eggs
1/4 cup half-and-half
1 tablespoon unsalted butter
Handful of cilantro leaves or flat-leaf parsley, finely chopped
PREPARATION
In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside.
Heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan. When the olive oil ripples, add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan. Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper. Cook for a couple of minutes then stir in the meat. Add the raisins, chutney, broth, curry, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the almonds and reduce the heat to low.
Heat your smallest nonstick skillet over medium heat. Beat an egg with a pinch of salt and 1 tablespoon of half-and-half. Add the egg to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side. Transfer to a plate and repeat to make 4 mini omelets. Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.
I LOVE discovering African recipes to share with my family someday...here's another...
INGREDIENTS
1/4 cup sliced almonds (a generous handful)
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds ground sirloin
1 fresh or dried bay leaf
2 celery ribs, finely chopped
1 carrot, finely chopped
1 medium onion, finely chopped
6 peppadew piquante peppers (jarred sweet pickled peppers), drained and finely chopped
3 garlic cloves, chopped
Salt and freshly ground pepper
1/4 cup golden raisins or currants (a generous handful)
1/2 cup mango chutney
1 cup beef broth
2 tablespoons mild curry paste (such as Patak’s brand) or 2 tablespoons curry powder
1 teaspoon turmeric (one-third palmful)
1½ teaspoons ground coriander (half a palmful)
1 teaspoon lemon zest
4 large eggs
1/4 cup half-and-half
1 tablespoon unsalted butter
Handful of cilantro leaves or flat-leaf parsley, finely chopped
PREPARATION
In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside.
Heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan. When the olive oil ripples, add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan. Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper. Cook for a couple of minutes then stir in the meat. Add the raisins, chutney, broth, curry, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the almonds and reduce the heat to low.
Heat your smallest nonstick skillet over medium heat. Beat an egg with a pinch of salt and 1 tablespoon of half-and-half. Add the egg to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side. Transfer to a plate and repeat to make 4 mini omelets. Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.Labels: Africa, African Food, dinner, South Africa, stovetop only
¶ 11/13/2008 11:29:00 AM 0 Comments
Tomato & Tortellini/Ravioli Bake
Thanks Rachael Ray!!
INGREDIENTS
2 pounds fresh or frozen ricotta-filled tortellini or ravioli
Salt
2 tablespoons EVOO - Extra Virgin Olive Oil
Add the onion, garlic and carrots to the pan and cook until tender, 4-5 minutes. Add the tomatoes, basil, salt and pepper to the pan and break up the tomatoes into a chunky sauce using a potato masher or the back of a spoon. Bring the liquid to a bubble and simmer just until slightly thickened, about 5 minutes.
Add the reserved tortellini to the skillet and toss to coat with the sauce. Transfer to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.
1 pound ground sirloin
1 small onion, grated
3 to 4 cloves garlic, finely chopped or grated
2 carrots, peeled and grated
1 28-ounce can whole plum tomatoes
6 leaves basil, torn
Salt and ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup shredded mozzarella cheese
PREPERATION
Preheat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin and cook until golden brown, 6-7 minutes.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin and cook until golden brown, 6-7 minutes.Add the onion, garlic and carrots to the pan and cook until tender, 4-5 minutes. Add the tomatoes, basil, salt and pepper to the pan and break up the tomatoes into a chunky sauce using a potato masher or the back of a spoon. Bring the liquid to a bubble and simmer just until slightly thickened, about 5 minutes.
Add the reserved tortellini to the skillet and toss to coat with the sauce. Transfer to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.Labels: bake, cheese, garlic, ground meat, Italian Food, onion, pasta, Rachael Ray, ravioli, tomatoes, tortellini
¶ 11/13/2008 10:30:00 AM 0 Comments
Spinach & Artichoke Pasta Bake
Thanks once again Rachael!
INGREDIANTS
2 pounds fresh or frozen ricotta-filled tortellini OR ravioli
Salt
2 tablespoons butter
2 cloves garlic, finely chopped or grated
2 tablespoons all-purpose flour
2 cups milk
A few grates fresh nutmeg
1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
1 10-ounce box frozen quartered artichoke hearts, defrosted
Ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup mozzarella cheese
PREPERATION
Preheat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.
Thanks once again Rachael!
INGREDIANTS
2 pounds fresh or frozen ricotta-filled tortellini OR ravioli
Salt
2 tablespoons butter
2 cloves garlic, finely chopped or grated
2 tablespoons all-purpose flour
2 cups milk
A few grates fresh nutmeg
1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
1 10-ounce box frozen quartered artichoke hearts, defrosted
Ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup mozzarella cheese
PREPERATION
Preheat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.Labels: artichoke, cheese, dinner, Italian Food, one-dish meal, pasta, Rachael Ray, spinach
¶ 11/13/2008 10:19:00 AM 0 Comments
Sloppy Joe Manicotti
Thanks again Rachael Ray!
INGREDIENTS
1 12-piece package manicotti shells
1 tablespoon EVOO – Extra Virgin Olive Oil
1 small onion, finely chopped
3/4 pound ground beef
1 28-ounce can tomato sauce
1 tablespoon brown sugar
In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes. Drain and rinse with cold water.
Meanwhile, in a large skillet, heat EVOO over medium heat. Add the onion and cook until softened, about 5 minutes.
2 tablespoons Worcestershire sauce
Salt
1 cup shredded cheddar cheese
PREPERATION
In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes. Drain and rinse with cold water.
Meanwhile, in a large skillet, heat EVOO over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the beef and brown, breaking it up as it cooks, about 5 minutes. Stir in 2 cups tomato sauce, the brown sugar and Worcestershire sauce, and simmer for 5 minutes. Let cool slightly.
Drizzle a 9x13" casserole dish with 1/4 cup of the remaining tomato sauce. Stuff each manicotti shell with 1/4 cup of the meat mixture and place them side by side in the casserole dish.
Spoon the remaining tomato sauce over the manicotti and top with the cheese. Bake until golden and bubbly, about 15 minutes.
Labels: beef, cheddar cheese, cheese, dinner, easy, ground meat, lasagna, manicotti, one-dish meal, onion, pasta, quick, Rachael Ray, tomatoes
¶ 11/13/2008 10:10:00 AM 0 Comments
Wednesday, November 12, 2008
Sour Cream and Onion Mashed Potatoes :: Rachael Ray
Thanks Rachael Ray!
INGREDIENTS
3 pounds potatoes (about 6), peeled and chopped
1 1/2 cups sour cream
6 scallions, white and green parts finely chopped
Salt and ground black pepper
PREPERATION
In a pot of cold water, add the potatoes and bring up to a bubble over high heat.
Cook until tender, about 15 minutes.
Drain the potatoes and return them to the pot they were cooked in to dry out. Mash them up then mix in the sour cream, scallions, salt and ground black pepper.
Thanks Rachael Ray!
INGREDIENTS
3 pounds potatoes (about 6), peeled and chopped
1 1/2 cups sour cream
6 scallions, white and green parts finely chopped
Salt and ground black pepper
PREPERATION
In a pot of cold water, add the potatoes and bring up to a bubble over high heat.
Cook until tender, about 15 minutes.
Drain the potatoes and return them to the pot they were cooked in to dry out. Mash them up then mix in the sour cream, scallions, salt and ground black pepper.Labels: onion, potatoes, Rachael Ray, sour cream
¶ 11/12/2008 05:33:00 PM 0 Comments
Cider Gravy :: Rachael Ray
Thanks Rachael Ray!
INGREDIENTS
4 tablespoons butter
4 tablespoons flour
2 cups apple cider
2 cups chicken stock
Salt and ground black pepper
PREPARATION
In a skillet over medium-high heat, melt the butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, and serve.
Labels: gravy, Rachael Ray
¶ 11/12/2008 04:56:00 PM 0 Comments
Turkey & Stuffing Meatloaf :: Rachael Ray
Thanks Rachael Ray!
Serve turkey and stuffing meatloaf with sour cream and onion potatoes, cider gravy and some roasted broccoli or green beans.
INGREDIANTS
2 McIntosh or Gala apples, peeled and cut into small dice
1 tablespoon lemon juice
2 pounds ground all-white turkey (or a mix of dark and white meat)
3-4 ribs of celery, finely chopped
1 medium onion, finely chopped
1 tablespoon poultry seasoning
1 large egg
Salt and ground black pepper
2 cups chicken stock
2 cups stuffing mix
1 tablespoon extra virgin olive oil (EVOO)
PREPERATION
Pre-heat oven to 400ºF.
In a large bowl, add apples and lemon juice, and toss together. Add turkey, celery, onion, poultry seasoning, egg, salt and ground black pepper.
In a medium-size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour.
Serve topped with Cider Gravy and Sour Cream and Onion Mashed Potatoes alongside.
Thanks Rachael Ray!
Serve turkey and stuffing meatloaf with sour cream and onion potatoes, cider gravy and some roasted broccoli or green beans.
INGREDIANTS
2 McIntosh or Gala apples, peeled and cut into small dice
1 tablespoon lemon juice
2 pounds ground all-white turkey (or a mix of dark and white meat)
3-4 ribs of celery, finely chopped
1 medium onion, finely chopped
1 tablespoon poultry seasoning
1 large egg
Salt and ground black pepper
2 cups chicken stock
2 cups stuffing mix
1 tablespoon extra virgin olive oil (EVOO)
PREPERATION
Pre-heat oven to 400ºF.
In a large bowl, add apples and lemon juice, and toss together. Add turkey, celery, onion, poultry seasoning, egg, salt and ground black pepper.
In a medium-size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour.
Serve topped with Cider Gravy and Sour Cream and Onion Mashed Potatoes alongside.Labels: apples, ground meat, ground turkey, meatloaf, onion, Rachael Ray, stuffing, turkey
¶ 11/12/2008 04:52:00 PM 0 Comments
Silvesteri Spaghetti Sauce
1 onion finely chopped
1 Lb. ground beef (I always sub this for ground turkey for a healthier option)
1/2 shredded carrot
1 c. white wine
1/2 c. milk (I use soy since we are all allergic and it works just fine)
1/8 tsp. nutmeg
1 c. chicken broth (or whatever broth you have on hand, I have used beef and vegetable)
1 1/2 tsp. salt
dash of pepper
1 tsp. basil
1/2 tsp. thyme
1 bay leaf
2 cans tomato sauce
1 Tblsp. brown sugar
In a large saucepan add the onion and brown it with ground beef over med heat. Drain. Add shredded carrot, cook 2 minutes. Add cup of white wine, cook 4-6 minutes. Add milk and nutmeg, cook 3-4 minutes. Add remaining ingredients and simmer with the lid off until sauce thickens.
HT: Tara
¶ 11/12/2008 10:58:00 AM 0 Comments
1 Lb. ground beef (I always sub this for ground turkey for a healthier option)
1/2 shredded carrot
1 c. white wine
1/2 c. milk (I use soy since we are all allergic and it works just fine)
1/8 tsp. nutmeg
1 c. chicken broth (or whatever broth you have on hand, I have used beef and vegetable)
1 1/2 tsp. salt
dash of pepper
1 tsp. basil
1/2 tsp. thyme
1 bay leaf
2 cans tomato sauce
1 Tblsp. brown sugar
In a large saucepan add the onion and brown it with ground beef over med heat. Drain. Add shredded carrot, cook 2 minutes. Add cup of white wine, cook 4-6 minutes. Add milk and nutmeg, cook 3-4 minutes. Add remaining ingredients and simmer with the lid off until sauce thickens.
HT: Tara
¶ 11/12/2008 10:58:00 AM 0 Comments
Tuesday, November 11, 2008
Corn Dog Chili
I saw this on the Rachael Ray Show yesterday and was excited that it was a complete list of ingredients that I keep in my kitchen all the time. I'm giving it a try this weekend...
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional
1 pound all-beef hot dogs, chopped
2 pounds ground sirloin
1 large onion, chopped
3 cloves garlic, finely chopped or grated
2 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
3 cups beef stock
Salt and ground black pepper
1 box cornbread mix, such as Jiffy brand
1/4 cup spicy brown mustard
2/3 cup milk
2 tablespoons butter, melted
1 egg
Preparation
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional
1 pound all-beef hot dogs, chopped
2 pounds ground sirloin
1 large onion, chopped
3 cloves garlic, finely chopped or grated
2 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
3 cups beef stock
Salt and ground black pepper
1 box cornbread mix, such as Jiffy brand
1/4 cup spicy brown mustard
2/3 cup milk
2 tablespoons butter, melted
1 egg
Preparation
Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes. Remove and reserve hot dogs.
Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked.
Serve the chili topped with the griddle cakes.
Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked.
Serve the chili topped with the griddle cakes.
Labels: chili, corn bread, easy, ground meat, hot dogs, jalapenos, kids, one-dish meal, onion, Rachael Ray, spices
¶ 11/11/2008 08:19:00 AM 1 Comments
