Tipsy Zucchini Saute

Posted on Categories Vegetables and Sides
3 cups sliced zucchini
1 onion, chopped
2 tablespoons butter
1/4 cup white wine (or 1/4 cup apple juice)
1/4 cup sunflower seeds or slivered almonds
Saute onion gently in butter for about 2 minutes. Add zucchini and stir gently for 5 minutes over low heat. Do not over cook or let get mushy. Add wine and simmer about 1 minute. Add sunflower seeds or slivered almonds and serve. serves 2-3

Zucchini Casserole

Posted on Categories Vegetables and Sides
6 medium zucchini, cut into thin slices
1 cup water
8 slices bacon, diced
1 large onion, chopped
1 large clove garlic, minced
4 slices white bread, diced
2 cups shredded Cheddar cheese
Salt & Pepper to taste
4 teaspoons Italian seasoning
1 – 15 ounce can crushed tomatoes
1/2 cup grated Parmesan cheese

Steam or boil zucchini until tender, about 5 – 8 minutes. Drain. In medium skillet, cook bacon until crisp; remove from pan. Add onion and garlic to the skillet and saute until the onion is tender. Drain. Stir onion-bacon mixture into drained zucchini. Add remaining ingredients except Parmesan, and toss until well coated.  Spoon zucchini into a 13×9 baking dish. Sprinkle with Parmesan cheese. Bake at 350* for 20 minutes or until bubbly. serves 8

Green Beans Almondine with Lavender Dill Butter

Posted on Categories Vegetables and Sides
1/3 cup sliced almonds
1 pkg frozen cut italian green beans
4 tablespoons Lavender Dill Butter – – (2 Tbsp fresh dill, finely chopped — 1 Tbsp organic culinary lavender buds, finely chopped — 2 sticks butter, softened — 2 garlic cloves, minced — Mix all ingredients into softened butter & store in glass container in refrigerator until needed).
Salt & Pepper to taste

Place the sliced almonds in a large skillet, and toast them over medium-low heat, tossing frequently, until golden brown. Remove the almonds from the skillet, and set aside. Steam the green beans until desired tenderness, drain them and put into serving bowl. Stir the Lavender Dill Butter into the beans and coat well.  Sprinkle with the almonds, and serve hot. serves 3-4

Green Beans Estele

Posted on Categories Vegetables and Sides
2 pounds fresh green beans
8 slices bacon
1 medium onion, thinly sliced
1 tablespoon flour
1/2 cup beef broth or vegetable broth

Steam beans until desired tenderness. In a pan fry bacon until crisp and remove from pan. Cook onion in bacon fat until dark brown. Add flour to onion. Stir in broth and simmer until smooth. Pour over hot drained beans and toss. Crumble bacon over top. serves 5-6

Deviled Ham and Kale

Posted on Categories Meats, Poultry and Seafood
2 lbs fresh kale
1 cup boiling water
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons bacon fat, or butter
2 cups diced, cooked, smoked ham
1 teaspoon mustard
2/3 cup bread crumbs
2 tablespoons butter, melted

Wash kale, trim off and discard coarse stems. Place kale in saucepan with boiling water. Cover and cook 20 minutes or until almost tender. Remove from heat and add next 3 ingredients. Turn into a casserole dish. Mix ham with White Sauce and mustard. Spoon over kale. Mix bread crumbs with melted butter.  Sprinkle over the top. Place in a preheated oven at 400*, 10 minutes or until brown. serves 4.

Pork Sate

Posted on Categories Meats, Poultry and Seafood
2 tablespoons minced onion
2 tablespoons ground coriander
1 tablespoon brown sugar
1 teaspoon salt & black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
3 tablespoons fresh lemon juice
1/4 cup soy sauce
2 lbs boneless lean pork, cubed

Combine the first 9 ingredients. Add pork cubes to marinade. Mix well. Cover and refrigerate 10 hours or overnight When ready to cook, string meat on skewers and broil over a slow-burning charcoal fire, turning to brown on all sides.  Baste often while cooking with salad oil or melted butter. Cooking time depends upon heat of fire. serves 4.

Barbecued Pork Chops

Posted on Categories Meats, Poultry and Seafood
2 teaspoons mustard
1/3 cup water
1/3 cup cider vinegar
1/2 cup ketchup
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon cayenne
2 tablespoons salad oil
6 lean, loin pork chops, 1 inch thick

Mix mustard with water and then add the next 6 ingredients. Heat to boiling point.  Arrange pork chops over a slow-burning charcoal fire. Cook until browned on both sides and thoroughly cooked through the center, about 50 minutes, turning and brushing with warm barbecue sauce every 5 minutes or as often as chops look dry. serves 6

Pork Chops with Prosciutto

Posted on Categories Meats, Poultry and Seafood
4 boneless pork loin chops
salt & pepper
2 teaspoons dried thyme
4 thin slices prosciutto
2 tablespoons olive oil

Season pork chops with salt & pepper. Sprinkle dried thyme on both sides of chops, pressing the chop to help the thyme adhere to the meat. Wrap the slices of prosciutto around the pork chops, pressing the ends to seal. Heat the olive oil over medium-high heat in a skillet. Cook pork chops, seam side down first, until golden brown and cooked through, about 4-5 minutes per side. serves 4.

Lamb Tagine

Posted on Categories Meats, Poultry and Seafood
3/4 cup dried chickpeas
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half
2 tablespoons olive oil
3 lbs cubed lamb shoulder
salt & pepper
1 large onion, diced
1 teaspoon each of ground coriander, cumin, cinnamon, paprika, ginger, crushed
red pepper
1 cup canned diced tomatoes with juices
2 1/2 cups (or more) chicken broth
1/2 cup halved dried apricots
steamed couscous
chopped fresh cilantro

Place chickpeas in a medium saucepan. Add water to cover by 2″. let soak
overnight. Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2″. Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside. Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt & pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bow. Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, and all remaining seasonings. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups broth. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.  Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots;  simmer until heated through, about 5 minutes. Season with salt & pepper. Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over. serves 6.

Spiced Beef or Lamb Kebabs

Posted on Categories Meats, Poultry and Seafood
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon ground ginger
1 teaspoon oregano
1 teaspoon black pepper
1 small bay leaf
2 tablespoons minced onion
1/4 cup lemon juice
1/3 cup salad oil
2 lbs boneless sirloin of beef or lamb, cut into cubes

Combine first 12 ingredients in a mixing bowl. Add cut beef cubes to marinade.  Let stand in the refrigerator 6 hours or overnight. String meat on skewers. Broil over slow-burning charcoal fire or in oven broiler 15 – 20 minutes, turning skewers frequently to brown on all sides. Baste with marinade as often as meat looks dry.  serves 4.