Recipes from The Yellow Spoon

Cabbage and Noodles

2009-12-31T20:49:00.000-08:00

from Moosewood Restaurant New Classics by the Moosewood Collective

Cabbage and Noodles

2 cups thinly sliced onions
1/4 cup unsalted butter
1 ½ Tbs paprika
8 cups finely shredded cabbage (about 1 ½ lbs)
2 tsp salt
12 oz egg noodles
freshly ground black pepper
dollop of sour cream (optional)

In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 15 minutes. Add the paprika and saute for a few seconds more. Stir in the cabbage, add the salt, and cook for 5 more minutes, stirring now and then. Cover tightly and cook on very low heat for 40 to 60 minutes, stirring occasionally, until the cabbage is very soft and brown.

When the cabbage is almost done, cook the noodles in boiling water until al dente. Drain them and toss well with cabbage mixture. Add a generous amount of pepper and, if desired, top with a dollop of sour cream.

Note: the book suggests serving it with homemade applesauce and rye bread for a warming winter meal.

Note: We typically make two-thirds of the recipe.

West African Peanut Soup

2009-12-31T20:27:00.000-08:00

from Starting with Ingredients by Aliza Green

West African Peanut Soup

2 Tbs vegetable oil
1 large onion, chopped
1 Tbs chopped garlic
1 Tbs chopped ginger root
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1 (15 oz) can chopped plum tomatoes or 2 cups fresh tomatoes, diced
2 large yams, peeled and cut up
6 cups vegetable (or chicken) stock, simmering
3/4 cup roasted peanuts
1/2 cup peanut butter, creamy or crunchy
1/2 bunch cilantro, leaved chopped
salt and pepper to taste
diced fresh tomato, cilantro, or chopped roasted peanuts for garnish

Heat the oil in a large Dutch oven over medium heat. Saute the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, coriander, cinnamon, cloves, and cayenne. Saute together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and yams and continue to cook about 5 minutes, stirring occasionally to meld the flavors.

Add the hot stock and peanuts, bring to a boil, reduce heat, and simmer for 30 minutes. Remove the soup from the heat. Using a food processor, blender, or immersion blender, puree the soup until smooth. For extra-smooth soup, strain it through a sieve. Return the soup to the saucepan. Whisk in the peanut butter and cilantro, season with salt and pepper, and heat through. Top each serving with garnishes and serve piping hot.

Serves 8

Peanut-Curry Flank Steak

2009-12-31T19:55:00.001-08:00

from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae

Peanut-Curry Flank Steak

2 Tbs peanut oil
2 Tbs Asian sesame oil
2 Tbs dry sherry
2 Tbs soy sauce
2 Tbs creamy peanut butter
2 Tbs hoisin sauce
2 Tbs rice vinegar
2 tsp curry powder
½ tsp ground ginger
½ tsp crushed red pepper flakes

flank steak, 1 ½ to 2 lbs about 3/4 inch thick

To make the marinade, whisk together the ingredients in a small bowl.

Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.

Remove the steak from the bag and discard marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.

Grill the steak over direct medium heat until the internal temperature reaches 145 degrees for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and allow to rest for 5 minutes. Cut across the grain into thin diagonal slices.

Egg White and Avocado Salad

2009-12-31T19:43:00.000-08:00

From marthastewart.com

Egg White and Avocado Salad

6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces*
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving - we put it in a tortilla instead

Place all ingredients except lettuce (or tortilla) in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves or (warmed tortilla).

Serves 4

*if you save one of the egg yolks you can use it in this recipe

Cheddar Chicken

2009-12-31T19:25:00.000-08:00

from my family. This is one my childhood favorites. I'm sure my mom got the recipe from somewhere, but that info is long gone. It involves not one but two cans of the dreaded cream of ___ soup. I have no interest in making it more gourmet, as it is delicious as is.

Cheddar Chicken

2-4 boneless skinless chicken breasts
2 Tbs butter
1 small onion, diced
1 can cream of mushroom soup
1 can cream of celery soup
4 oz extra sharp cheddar cheese, grated.

In a medium sized pan, brown onions and chicken in butter. Remove from pan. Mix together soups and cheese. Return chicken to pan, spooning sauce over chicken. Reduce heat and cover. Simmer, stirring occasionally, until chicken is done, about 20 minutes.

Serve over rice.

Zesty Black and White Bean Chili

2009-12-31T19:10:00.000-08:00

from the Pillsbury Complete Cookbook

Zesty Black and White Bean Chili

1 cup chopped onions
1 garlic clove, minced
¼ cup all-purpose flour
1 to 2 tsp chili powder
½ tsp cumin
1 ½ cups milk
2 (9 oz) packages frozen shoepeg white corn
15.5 oz can great northern beans, drained
15 oz can black beans, drained
14.5 oz can chicken broth
4.5 oz can chopped green chilies, undrained

Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic and cook until onions are tender.

Gradually stir in flour, chili powder, and cumin. Gradually stir in milk. Add remaining ingredients.

Bring to a boil, constantly stirring. Reduce heat to low and simmer 15 minutes or until thickened, stirring occasionally.

Serves 5 (1 1/3 cup servings)

French Butter Cookies

2009-12-31T17:43:00.000-08:00

French Butter Cookies

coming soon!

Lentil-Quinoa Salad with Curry Vinaigrette

2009-09-21T17:47:00.000-07:00

from Complete Vegetarian Kitchen by Lorna Sass.

Lentil-Quinoa Salad with Curry Vinaigrette

Salad:
2 1/2 cups firm-cooked brown lentils *
1 1/2 cups cooked quinoa *
1/3 cup finely chopped scallions (I put them only in Mr. Man's dish)
Lemon juice and/or sea salt

Lime-Curry Vinaigrette:
1/3 cup canola oil
2 Tbs lime juice
1 Tbs curry powder
1 Tbs freshly grated ginger
1/2 tsp ground coriander
1/2 tsp salt

*the original recipe called for cooked lentils and quinoa so I'll tell you how I cooked them!

In two separate pots mix together the lentils and water and the quinoa and water.** Bring to a boil and then simmer until the lentils are tender and the quinoa has absorbed the water. Drain lentils if necessary.

Meanwhile, combine the vinaigrette ingredients in a jar with a tight fitting lid. Shake well.

Combine the lentils, quinoa and chopped scallions. Add most of the vinaigrette. Add enough lemon to make flavors pop (about 1 Tbs). Add more vinaigrette if desired. Serve immediately or refrigerate up to 3 days.

Serves 4

**be sure to thoroughly rinse the quinoa before cooking it, otherwise it may have a bitter taste.

Cherry Crisp

2009-08-31T16:06:00.001-07:00

from me! I cobbled this together from a few other recipes I have hanging around.

Cherry Crisp

2 cups sweet cherried, pitted and cut in half
1/2 c old fashioned oats
1/3 c flour
1/3 c packed brown sugar
1/4 c butter, softened

Preheat oven to 375. Place cherries in bottom of four ramekins. In a medium bowl, mix together remaining ingredients until it forms coarse crumbs. Spoon mixture on top of cherries. Bake for 25 minutes, or until topping is golden brown.

Serves 4

Potato Florentine Soup

2009-05-19T17:13:00.000-07:00

from Moosewood Restaurant New Classics by the Moosewood Collective

Potato Florentine Soup

1 Tbs olive oil
2 cups chopped onion
1/2 tsp crumbled dried rosemary or 1 tsp minced fresh
4 cups diced potatoes
1 tsp salt
4 cups water or vegetable stock
10 oz rinsed, stemmed, and chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup Neufchatel cheese
1/2 cup grated Fontina, Parmesan or sharp Cheddar cheese
2 cups milk
1/2 tsp ground black pepper

In a soup pot, combine the oil, onions, and rosemary. Cover and cook over medium heat for 10 minutes, stirring often. Add the potatoes, salt, and water or stock and bring just to a boil. Lower heat, cover, and simmer for about 10 minutes, until the potatoes are tender.

With a slotted spoon, remove and set aside 2 cups of the cooked potatoes. To the soup pot, add the spinach, basil, and parsley and cover and cook for 1 to 2 minutes, until the spinach is wilted but still bright green.

In a blender, purée the reserved potatoes with the Neufchatel, grated cheese, milk, and pepper. Stir the purée back into the soup and reheat gently.

Curried Spinach Pea Soup

2009-05-19T16:54:00.000-07:00

from Moosewood Restaurant New Classics by the Moosewood Collective

Curried Spinach Pea Soup

5 cups water
2 tsp salt
4 cups diced potatoes
8 garlic cloves, peeled and left whole
1 Tbs vegetable oil
4 cups chopped onions
1 1/2 Tbs grated fresh ginger root
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp cayenne, or to taste
1/4 tsp ground black pepper
1 1/2 Tbs fresh lemon juice
3 cups frozen peas (about 15 oz)
4 cups packed fresh spinach, rinsed and large stems removed
1 3/4 cups reduced fat coconut milk (about 14 oz can)
fresh cilantro (optional)

Bring the water and salt to a boil in a large soup pot. Ease in the potatoes and garlic, cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, in a large saucepan, warm the oil. Add the onions and sauté on medium heat, stirring frequently, until translucent, about 10 minutes. Stir the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper into the sautéed onions. Add the lemon juice and 1 cup of the potato cooking liquid, cover, and simmer for about 5 minutes.

Tranfer the onion mixture to the pot of the undrained cooked potatoes. Add the peas and spinach, cover, and cook for about 5 minutes, until the spinach is wilted. Stir in the coconut milk. In a blender, purée the soup in batches until smooth and creamy. Reheat gently and serve with cilantro, if desired.

Carolina Vegetable Soup

2009-05-19T16:40:00.000-07:00

from Moosewood Restaurant New Classics by the Moosewood Collective

Carolina Vegetable Soup

3 Tbs vegetable oil
2 cups onions, chopped
3 garlic cloves, minced or pressed
1 cup carrots, peeled and chopped
1 cup sweet potatoes, peeled and cubed
1/2 cup celery, chopped
1 1/2 cups zucchini, chopped
1 cup fresh, frozen, or canned lima beans
3/4 cup frozen corn kernels
1 1/2 cups fresh tomatoes, chopped
1/2 tsp fresh thyme or 1/4 tsp dried
1/4 cup barbecue sauce
4 cups water
1 tsp salt
1/2 tsp ground black pepper
2 Tbs fresh parsley, chopped
Tabasco sauce or other hot sauce
2 Tbs fresh basil, chopped (optional)
scallions, chopped

In a large soup pot, warm the oil on medium heat and sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and sauté for 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbecue sauce. Stir for a minute and then add the water, salt, and black pepper.

Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and (if you wish) basil. Sere topped with chopped scallions.

Serves 6

Taco Soup

2009-05-03T17:15:00.000-07:00

from me! I received a packet of Taco Soup mix by Homemade Gourmet from one of my students (teachers love the edibles) and this recipe was inspired by that. Enjoy!

Taco Soup

Taco Seasoning
2-3 tsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
pinch crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 tsp cumin
½ tsp salt
½ tsp black pepper

Soup
15.25 oz can of corn, undrained
14.5 oz can diced tomatoes, undrained
1 can or broth
15.5 oz can pinto beans, undrained
4 oz can chopped chilies, undrained

Combine all ingredients in a medium sauce pan. Bring to a boil; simmer for 20 minutes.

Top with crushed tortilla chips, sour cream, shredded cheese, avocados, tomatoes and serve with cornbread, if desired.

Indian Ratatouille

2009-05-03T16:55:00.000-07:00

from Moosewood Restaurant New Classics by the Moosewood Collective. I liked this far more than I thought I would, as I don't care for cooked zucchini or yellow squash, but it was really good! The yogurt adds a lot to the dish. We served it over orzo, but I would be willing to try it over brown rice, which is saying a lot!

Indian Ratatouille

2 cups diced onions
2 Tbs vegetable oil
2 large garlic cloves, minced or pressed
1 fresh chile, minced (seeded, if a milder taste is desired)
1 Tbs fresh ginger root, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
¼ tsp cardamom
1 tsp salt
pinch of crumbled saffron - we didn't have any on hand
1 cup orange juice
5 cups cubed eggplant (1-inch cubes)
4 cups cubed zucchini, yellow squash, and/or pattypans
1½ cups diced bell peppers - we used orange
3 cups diced tomatoes (or 28-oz can, undrained)
¼ cup chopped fresh basil
plain yogurt (optional)
almonds, toasted (optional)

In a stew pot, sauté the onions in the oil on medium heat until translucent, about 10 minutes.

Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and sauté for a minute, stirring constantly.

Add the orange juice and eggplant, toss to coat with the spices, cover an simmer for 10 to 15 minutes, until the eggplant is barely tender.

Add the squash, bell peppers, tomatoes, and basil. Cover and continue to summer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking.

Serve hot or at room temperature over rice or orzo and top with a dollop of yogurt and/or toasted almonds.

Serves 6

Tip: a mini food processor works really well for chopping the garlic, chile, and ginger.

Tuna Noodle Casserole

2009-05-03T15:53:00.000-07:00

from me! This is cobbled together from several different attempts at tuna noodle casserole recipes that didn't hit the mark us, for one reason or another. As with the mac and cheese, this is far from gourmet but it is really tasty!

Tuna Noodle Casserole

8 oz noodles
2 cans tuna, well drained
12 oz sour cream (1 ½ cups)
¾ cup milk
8 oz frozen peas and carrots
1 ½ tsp salt
¼ tsp pepper
¼ cup breadcrumbs
¼ cup parmesan cheese, grated
2 Tbs butter, melted
paprika (optional)

Heat oven to 350°. Cook noodles as directed on package. Put frozen peas and carrots into a strainer and drain cooked noodles over them.

Return noodles, peas, and carrots to pot. Stir in tuna, sour cream, milk, salt, and pepper. Pour into ungreased 2-quart casserole dish.

Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 minutes or until bubbly.

Orzo and White Beans with Parsley Pesto

2009-03-15T10:09:00.000-07:00

from Complete Vegetarian Kitchen by Lorna Sass. This was adapted to add in the orzo, because a whole plate full of beans did not excite me!

Orzo and White Beans with Parsley Pesto

1 cup orzo, uncooked
1 can white beans
4 cupsloosely packed parsley, leaves only
¼ cup olive oil
1-2 small garlic cloves
¼ cup coarsely chopped walnuts
1-3 Tbs freshly squeezed lemon juice
2-3 tsp minced lemon peel
1-2 tsp balsamic vinegar
¼ tsp salt

Drain and rinse beans; leave in strainer. Cook orzo according to package instructions.

Meanwhile, place parsley leaves, olive oil, garlic, walnuts, 1 Tbs lemon juice, 2 tsp lemon peel, 1 tsp balsamic vinegar, and salt in the bowl of a food processor.

Process until smooth, scraping down sides of the bowl once or twice. The volume will reduce drastically, to about ½ cup.

Taste and add more lemon juice, lemon peel, and vinegar as desired. The predominant taste of the pesto should be parsley and lemon.

When orzo is done, drain over the beans. Transfer bean mixture to pot and add half of the pesto mixture. A few minutes later, or right before serving, toss in the remaining pesto. If the flavor is not distinctly lemony, add more lemon juice and toss again.

Egg Foo Yung

2009-03-14T15:58:00.000-07:00

from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer. We made this with leftover trout. The fresh pineapple is really key to an amazing taste.

Egg Foo Yung

Omelet:
4 large eggs
1 tsp dry sherry
1 cup cooked fish or shrimp, coarsely chopped
1 cup fresh bean sprouts
1/3 cup celery, chopped
1/3 cup scallions, white part only, chopped
grapeseed or peanut oil
salt

Sauce:
½ cup chicken broth
½-1 tsp ketchup
2 tsp light soy sauce
¼ tsp fish sauce (optional)
¼ tsp dry sherry
quarter-sized piece of fresh ginger
1 Tbs cornstarch
½ cup fresh pineapple, chopped
1 Tbs scallions, sliced diagonally

Beat the eggs in a large nonreactive bowl. Mix in the sherry, fish, bean sprouts, celery, and scallions. Let sit while you prepare the sauce.

In a nonreactive saucepan, mix together the chicken broth, ketchup, soy sauce, fish sauce, sherry, and ginger. Place over medium heat, and cook for 5 minutes. Meanwhile, mix the cornstarch with 1 Tbs water. Lower the heat, remove the ginger, and stir in the cornstarch. Cook, stirring constantly, until thickened, about 30 seconds to 1 minute. Remove from heat.

Place about 3 Tbs of oil into a large skillet, preferable nonstick. Heat it until hot. Add salt to taste to the egg mixture, then pour it into the hot oil. Let cook for 2 minutes, or until the bottom is slightly browned, but the top is still slightly runny. Cut the omelet into 4 quarters, then turn each section over. Let the other sides set. Top with pineapple chunks and serve with sauce.

Serves 4

Carrot Slaw

2009-03-14T15:51:00.000-07:00

from cdkitchen.com - adapted slightly

Carrot Slaw

2 cups carrots, shredded
1 Tbs sugar
1 Tbs lemon juice
½ clove garlic, pressed
2 tsp apple cider vinegar
3 Tbs mayonnaise

Combine all ingredients together. Stir until well mixed. Serve chilled.

Serves 2-3

Baked Trout Fillet with Buttered Almonds

2009-03-14T11:01:00.000-07:00

from Fish by Mark Bittman - This originally called for salmon. You can also substitute char.

Baked Trout Fillet with Buttered Almonds

1 Tbs vegetable oil
3 Tbs butter
1 cup blanched slivered almonds
salt and freshly ground black pepper, to taste
1½-2 lbs trout fillet (one whole side), skin on

Preheat the oven to 450°. When the oven is hot, add the oil to a baking dish large enough to hold the trout (you can cut the fillet in half if you need to). Heat the baking dish for 5 minutes or so.

Meanwhile, melt the butter over medium heat in a small saucepan, add the almonds, and season with salt. Cook, stirring, until some of the almonds start to brown.

Remove the baking dish from the oven and put the trout in it, skin side down. Season with salt and pepper; spoon the almonds on top. Place fish in the oven and set the timer for 10 minutes. Check for doneness and serve immediately.

Serves 4-6

Spicy Tofu

2009-03-14T10:21:00.000-07:00

from Vegetarian Cookbook by Nicola Graimes

Spicy Tofu

Marinade:
5 Tbs vegetable stock
2 tsp cornstarch
2 Tbs soy sauce
1 Tbs superfine sugar*
pinch of red pepper flakes

Stir Fry
9 oz firm tofu - rinsed, drained, and cut into ½-inch cubes*
4 Tbs peanut oil
1 Tbs freshly grated ginger
3 cloves garlic, crushed
4 scallions, thinly sliced
1 head of broccoli, cut into florets
1 carrot, cut into thin sticks
1 yellow bell pepper, thinly sliced
9 oz shiitake mushrooms, thinly sliced*

steamed rice, to serve

Blend all the marinade ingredients together in a large bowl. Add the tofu and toss well to coat. Cover and set aside to marinate for 20 minutes.

Heat half the oil in a preheated wok or large skillet over high heat, add the tofu with its marinade, and stir-fry until browned and crisp. Remove from the wok and set aside.

Heat the remaining oil in the wok, add the ginger, garlic, and scallions and stir-fry for 30 seconds.

Add the broccoli, carrot, yellow bell pepper, and mushrooms and stir-fry for 5-6 minutes. Return the tofu mixture to the wok and stir-fry to heat through. Serve immediately with steamed rice.

Serves 4

*We used regular sugar, 12 oz of tofu, and 5 oz mushrooms

Spanish Potato and Chorizo Tortilla

2009-02-01T12:24:00.000-08:00

from Starting with Ingredients by Aliza Green.

Spanish Potato and Chorizo Tortilla
Note: A Spanish tortilla is a cooked egg dish, similar to a flat omelet.

2 lbs gold or all purpose potatoes (peel or unpeeled)
2 Tbs olive oil
kosher salt and pepper, to taste
1 tsp sweet paprika*
1 tsp pimenton*
1 lb Spanish chorizo sausage (or hot Italian sausages)
½ cup chopped Italian parsley
8 eggs, lightly beaten

Preheat the oven to 400°. Cut potatoes into ½-inch thick slices. Toss with olive oil, salt, pepper, paprika, and pimenton.

Roast for 30 minutes. At the same time, prick the chorizo and roast in the oven until browned. Remove the potatoes and sausage from the oven. Drain off any fat, and slice the chorizo. Combine potatoes, chorizo, and parsley with the eggs.

Pour mixture into a lightly oiled cast-iron skillet or a shallow 8- to 9-inch oiled casserole dish. Place on the top shelf of the oven and bake until the eggs are set, about 15 minutes. Cool slightly, cut into wedges, and serve.

*We just used regular paprika.

Feta Walnut Dip

2009-01-30T17:05:00.000-08:00

from 30 Minute Meals 2 by Rachael Ray

Feta Walnut Dip

1 large clove garlic
1 cup walnut halves
1 ½ cups crumbled feta cheese
½ cup milk
1 tsp dried oregano
¼ cup flat leaf parsley (scant)
½ tsp crushed red pepper flakes
freshly ground black pepper
4 pitas, cut into wedges

Preheat oven or toaster oven to highest setting. Arrange triangles of pita on a cookie sheet and place bread in hot oven. The bread will be toasted in about 5 minutes.

Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper flakes, and garlic clove in food processor and pulse until smooth. Scrape into serving dish.

Can also serve with roasted garlic. Take 1 bulb of garlic, with the end cut off, and drizzle with oil. Double wrap garlic in foil and roast at highest oven setting for about 25 minutes.

Classic Beef Fajitas

2009-01-28T15:30:00.000-08:00

from Pillsbury Complete Cookbook

Classic Beef Fajitas

Marinade:
2 Tbs lime juice
2 Tbs honey
1 Tbs oil
2 tsp chili powder
2 garlic cloves, minced

Fajitas:
¾ lb boneless beef top round steak, cut into thin strips
1 onion, thinly sliced
1 red or green pepper, cut into strips
4 (8-in) tortillas
guacamole
salsa

In a medium glass bowl, combine all marinade ingredients; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.

To serve, spoon guacamole onto center of a warmed tortilla. Top with ¼ of beef mixture and salsa. Fold bottom edge of tortilla over filling towards center; fold sides in towards center, leaving top open.

Yellow Spoon Mac and Cheese

2009-01-28T15:19:00.000-08:00

from me! I made this recipe up. Food snobs beware, it is certainly no gourmet mac and cheese, as you'll see. However it is comfort food and it's quick.

Yellow Spoon Mac and Cheese

6 ounces macaroni noodles
2 beef hot dogs
1 cup frozen corn
5 sun dried tomatoes, from a jar
4-6 slices of American cheese
milk
butter
salt and pepper

Cook the macaroni according to package instructions.

While the macaroni is cooking, slice each hot dog lengthwise and then into ¼-inch pieces. Also chop the sun dried tomatoes into small pieces.

When the pasta is done, drain and return to the pot. Add cheese, milk, and butter to taste. Stir until cheese is melted. Add hot dogs, corn, and sun dried tomatoes and heat until warm. Season with salt and pepper and serve.

Chicken and Chorizo Soup

2009-01-04T15:07:00.000-08:00

from Cooking Around the Clock by Rachael Ray

Chicken and Chorizo Soup

¾ lb chicken
salt and freshly ground black pepper
½ lb chorizo sausage
2 Tbs extra virgin olive oil
2 cloves garlic, smashed
1 small red pepper, chopped
4 small red-skinned potatoes, diced
15 oz can dark red kidney beans, drained
2 tbs hot sauce
15 oz chopped fire-roasted tomatoes
1 quart chicken broth
1 bag red or blue corn tortilla chips, crushed
2 cups smoked cheddar cheese, shredded
chopped scallions, for garnish
chopped cilantro, for garnish
fresh thyme, for garnish

Chop chicken into bite sized pieces and season with salt and pepper. Dice chorizo. Heat a medium soup pot over medium-high heat. Add oil and chicken to pot. Lightly brown chicken for 2 minutes, then add chorizo and garlic. Cook for another 2-3 minutes.

Add peppers, onions, and potatoes to pot. Cook for 5 minutes then stir in beans, hot sauce, and tomatoes. Add chicken broth and bring to a bubble.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Preheat the broiler.

Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortilla chips and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs, if desired.

Stuffed Cabbage Soup

2009-01-04T14:56:00.000-08:00

from Rachael Ray and the Food Network website

Stuffed Cabbage Soup

4 Tbs extra virgin olive oil
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1½ lbs ground meatloaf mix (combo of beef, pork, veal)
½ tsp allspice
1½ tsp coriander
2 tsp smoked paprika
salt and pepper
1 bay leaf
1 onion, chopped
2 garlic cloves, minced
1 carrot, thinly sliced with vegetable peeler and then finely chopped
½ to ¾ head Savoy cabbage, thinly sliced
1 28 oz can diced tomatoes
1 cup tomato sauce
handful of flat-leaf parsley, chopped
3 Tbs dill, finely chopped

Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper.

Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Pesto Gnocchi with Green Beans

2008-12-28T16:07:00.000-08:00

from Real Simple magazine, September 2008

Pesto Gnocchi with Green Beans

1 lb gnocchi
salt and pepper
½ lb green beans, cut into ½-inch pieces (about 2 cups)
8 oz pesto (about 1 cup)
¼ cup heavy cream
¼ cup ricotta

Cook the gnocchi according to package directions. Drain and return to pot.

Meanwhile, bring a large saucepan of water to a boil and add salt. Add the green beans and cook until tender, 3 to 4 minutes; drain.

Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes.

Diving among bowls and top with the green beans, ricotta, and black pepper.

Marvelicious Mac and Cheese

2008-12-28T15:38:00.000-08:00

from the American Dairy Association. They are the ones who gave it that silly name, not me. I love the recipe because it tastes like Stouffers. Yum!

Marvelicious Mac and Cheese

8 ounces elbow macaroni
2 ½ cups milk
1 Tbs butter
3 Tbs flour
¾ tsp salt
2 cups shredded sharp cheddar cheese (8oz)
½ cup shredded sharp cheddar cheese, optional

Preheat oven to 375°. Cook macaroni according to package instructions.

Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour and salt. Simmer for 1 minute, whisking occasionally.

Remove from heat; stir in 2 cups of cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce.

Transfer mixture to a greased 8-inch or 9-inch square backing dish. Sprinkle ½ cup cheddar cheese on top if desired. Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.

Canadian Cheese Soup with Pumpernickel Croutons

2008-12-28T15:30:00.001-08:00

from Cooking Light magazine

Canadian Cheese Soup with Pumpernickel Croutons

3 1 oz slices pumpernickel bread, cut into ½-inch cubes
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stalk, quartered
1 tsp butter
¾ cup all-purpose flour
2 16 oz cans broth, divided
3 cups milk
½ tsp salt
½ tsp paprika
½ tsp freshly ground black pepper
1 ½ cups shredded sharp cheddar cheese (6 oz)

Preheat oven to 375°.

Place bread cubes on a pan and bake for 15 minutes or until toasted.

While the croutons bake, combine onion, carrot, and celery in food processor and pulse until chopped. Melt butter in a large skillet over medium-high heat. Add vegetables; sauté 5 minutes or until tender.

Lightly spoon flour into dry measuring cup and level with a knife. Gradually add 1 can of broth to flour in a medium bowl; stir well with a whisk. Add flour mixture to pan. Stir in remaining can of broth; bring to a boil. Reduce heat to medium and cook 10 minutes or until thick.

Stir in milk, salt, paprika, and pepper; cook for 10 minutes. Remove from heat; add cheese and stir until cheese melts. Ladle soup into bowls and top with croutons.

Curried Chickpeas, Cauliflower and Spinach

2008-12-28T15:24:00.000-08:00

from Vegetarian Times

Curried Chickpeas, Cauliflower and Spinach

3 cups cauliflower florets (about ½ a crown)
1 ½ Tbs olive oil
6 medium garlic cloves, thinly sliced
1 large onion, thinly sliced
1 ½ tsp salt
3 Tbs curry powder
4 medium carrots, thinly sliced
3 cups green cabbage, chopped into 2-inch pieces (about ¼ head)
2 Tbs vegetable broth or water
4 cups cooked chickpeas or rinsed and drained canned chickpeas
¾ cup coconut milk
4 ½ cups spinach, stemmed and coarsely chopped
½ cup fresh cilantro, chopped

In wok, bring 2 ½ quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain well and set aside.

In wok, heat 1 Tbs oil over medium-high heat. Add garlic, onions, 1 tsp salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute. Add remaining ½ Tbs oil, carrots, cabbage, and remaining ½ tsp salt and stir-fry 2 minutes.

Gradually drizzle broth/water around outer perimeter of vegetables (not in center). Cover and cook 2 minutes. Stir in chickpeas and coconut milk; cook, uncovered, 2 ½ minutes.

Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute. Serve hot.

Honey and Black Pepper Beef

2008-12-28T13:55:00.000-08:00

from The Complete Asian Cookbook by Bay Books

Honey and Black Pepper Beef

oil, for cooking
1 lb round steak, cut into thin strips
2 garlic cloves, crushed
1 onion, sliced
10 oz sugar snap peas
2 Tbs honey
2 tsp soy sauce
2 Tbs oyster sauce
2 tsp cracked black pepper*

Heat a wok or frying pan until very hot, add 1 Tbs of the oil and swirl it around to coat the side. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.

Reheat the wok, add 1 Tbs of oil and stir-fry the garlic, onion, and sugar snap peas until softened. Remove from the wok and set aside.

Add the honey, soy sauce, oyster sauce, and cracked pepper to the wok. Bring to a boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.

Increase the heat, return the meat and vegetables to the wok and toss for 2-3 minutes, or until well combined and heated through.

*if you are using freshly ground black pepper use less. Additionally, if you are making this during a power outage use caution as the poor light from your flashlight could cause you to add enough black pepper to melt your face off. You've been warned.

Fried Rice

2008-12-28T13:34:00.000-08:00

from The Complete Asian Cookbook by Bay Books

Fried Rice

2 Tbs peanut oil
2-3 eggs, lightly beaten
1 onion, cut into wedges
8 oz ham, cut into thin strips*
4 cups cold cooked rice **
1/4 cup frozen peas
2 Tbs soy sauce
4 green onions, but into short lengths
8 oz cooked small shrimp, peeled

Heat 1 Tbs oil in a wok or large frying pan and add the eggs, pulling the set egg towards the center and tilting the wok to let the unset egg run to the edges.

When it is almost set, break up the egg into large pieces to resemble scrambled eggs. Transfer to a plate.

Heat the remaining oil in the wok, swirling to coat the base and side. Add the onion and stir-fry over high heat until clear and softened. Add ham and stir-fry for 1 minute. Add the rice and peas and stir-fry for 3 minutes, until the rice is heated through. Add the eggs, soy sauce, green onion, and prawns. Heat through and serve.

*we use sliced deli ham and then cut that into small strips
**cook the rice the night before and refigerate to allow the grains to dry out and separate

Potato Latkes

2008-12-24T15:40:00.000-08:00

This recipes comes courtesy from my mother-in-law who adapted it from the book Jewish Cookery.

Potato Latkes

Ingredients
6 medium sized potatoes
1 onion
2 eggs
1/2 cup flour
1 tsp salt
oil for frying

Peel and grate potatoes (I use my food processor). Transfer to a strainer and squeeze out liquid (this is an important step!). Grate onion into potatoes and transfer into food processor fitted with the chopping blade. Pulse until things are well chopped.* Add eggs, flour, and salt and stir together. Heat oil in a large frying pan over medium heat. Drop the batter from a spoon into the hot oil, making pancakes about 3 inches in diameter. Fry until brown on the underside and then turn. Lift out and drain off excess oil on a paper towel lined plate.

Yield: about 25-30 latkes

*many recipes do not call for this step, but we much prefer them all chopped up. Yum!

First Post

2008-12-21T11:24:00.001-08:00

Just testing this out. I'm going to use this site to host my recipes.