Monday, October 14, 2019

Bean soup recipes

Bean soup recipes

Ingredients

  • 2 cups dried great northern beans

  • 5 cups chicken broth

  • 3 cups water

  • 1 meaty ham bone or 2 smoked ham hocks

  • 2 to 3 tablespoons chicken bouillon granules

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried marjoram

  • 1/2 teaspoon pepper

  • 1/4 teaspoon rubbed sage

  • 1/4 teaspoon dried savory

  • 2 medium onions, chopped

  • 3 medium carrots, chopped

  • 3 celery ribs, chopped

  • 1 tablespoon canola oil

Directions

  • Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.

  • Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

  • Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.

  • Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.

Thursday, October 10, 2019

Banana fritters



Creamy bananas mixed with flour, milk, cinnamon, and nutmeg make a special Jamaican treat. Banana Fritters is the classic way that Jamaicans use all those bananas growing in the neighborhood. Satisfying and easy to make. Try our Banana Fritters recipe.

  • 3 bananas

  • 2 tablespoons sugar

  • 1 1/2 teaspoons baking powder

  • 1/3 cup milk

  • 6 tablespoons flour

  • 1/2 grated nutmeg


  • Crush bananas till they are creamed.


  • Combine flour, baking powder, sugar and nutmeg.


  • Add milk and bananas then mix.


  • Dip a large spoon in oil and spoon scoop batter into frying pan.


  • Deep fry in a frying pan till brown and crisp on the edges.


  • Drain on paper towel and serve



  • Tuesday, October 8, 2019

    Baked cabbage

    Baked cabbage

    Ingredients

    • 1 medium head cabbage (about 2 pounds), coarsely chopped

    • 2 large onions, chopped

    • 1/4 cup olive oil

    • 3/4 teaspoon salt

    • 3/4 teaspoon pepper

    • 3 tablespoons minced fresh chives

    • 3 tablespoons minced fresh tarragon

    • DRESSING:



  • 2 tablespoons white balsamic vinegar or white wine vinegar



  • 2 tablespoons olive oil



  • 2 tablespoons Dijon mustard



  • 1 tablespoon lemon juice



  • 1/2 teaspoon salt



  • 1/2 teaspoon pepper


  • Directions

    • Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway.

    • Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

    Asparagus frittata

    Asparagus frittata


    Ingredients


    2 tablespoons whipping cream

    1/2 teaspoon salt, plus a pinch

    1/4 teaspoon freshly ground black pepper

    1 tablespoon olive oil

    1 tablespoon butter

    12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces

    1 tomato, seeded, diced

    3 ounces Fontina, diced

    Directions



    Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

    Cosmo recipe

    Cosmo recipe

    You Will Need


    2 ounces (1/4 cup) vodka

    1/2 ounce (1 tablespoon) triple sec, Grand Marnier or Cointreau

    3/4 ounce (1 tablespoon + 1 1/2 teaspoons) cranberry juice cocktail, see notes

    1/4 to 1/2 ounce (1 1/2 teaspoons to 3 teaspoons) fresh lime juice

    One 2-inch orange peel/twist

    Directions


    Fill a cocktail shaker with ice then add vodka, triple sec, cranberry juice and lime juice. (We like the extra bite of extra lime juice, so we use 1/2 an ounce in our cosmopolitan cocktails. However, use what is best for your taste). Shake the cocktail shaker for about 30 seconds until well chilled. Then, strain into a martini glass.

    Garnish with orange peel/twist. For an extra burst of flavor, peel the orange twist over the filled cocktail glass. This way, the orange oils spray into the glass.

    Friday, October 4, 2019

    Deep fried turkey

    Deep fried turkey

    Ingredients

    1 (10-pound) turkey
    2 tablespoons House seasoning, recipe follows
    2 tablespoons of your favorite dry rub
    3 to 5 gallons peanut oil
    1/4 cup black pepper
    1/4 cup garlic powder

    Directions

    1. Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
    2. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
    3. Serve with favorite Thanksgiving sides and salads.

    Dandelion wine recipe


    Ingredients

    • 2 quarts dandelion flowers
    • 1 gallon water (filtered)
    • 3 lemons (juice and zest)
    • 3 oranges (juice and zest)
    • 1 1/2 pounds sugar
    • 3/4 pound golden raisins (chopped)
    • 1 teaspoon yeast nutrient (or 2 tablespoons cornmeal)
    • Optional: simple syrup

    Steps to Make It

    Gather the ingredients.
    Snip off most of the calyxes (green parts) from the base of the flowers and all of the stems. It’s okay if a little of the green goes in, but too much will result in a bitter wine. Compost or discard the calyxes and stems. Put the trimmed petals in a non-reactive vessel (no aluminum, copper, or iron).
    Bring the water to a boil and pour it over the flower petals. Let the mixture sit for 2 hours.
    Place a colander lined with cheesecloth or butter muslin over a large, non-reactive pot and strain the dandelions, pressing gently on the flowers to extract as much of the liquid as possible. Compost or discard the dandelion petals.
    Place the pot over high heat and bring the strained dandelion infusion to a boil.
    Stir in the citrus juices and sugar, mixing to dissolve the sugar.
    Add the lemon and orange zest and the chopped raisins. Remove from the heat and set aside to cool.
    When the mixture has cooled to room temperature, stir in the yeast nutrient or cornmeal.
    Cover and leave at room temperature for 10 to 14 days, stirring 3 times each day.
    Strain into a sanitized one-gallon jug and seal with either a fermentation lock (available from online homebrewing and winemaking supplies) or a balloon with a single pinprick in it. The pinprick allows gasses to escape during active fermentation, but the balloon still keeps detrimental bacteria out.
    After 3 weeks, siphon or carefully pour the liquid into another sanitized jug, leaving behind any yeasty sediment.
    If there are more than 2 inches between the top of the wine and the rim of the bottle, top off with a simple syrup of equal parts sugar and water.
    When the wine is clear, rather than cloudy, wait 30 more days and then siphon or carefully pour it into another jug, leaving behind any yeasty sediment on the bottom.
    Refit with an airlock or pricked balloon.
    Repeat this procedure every 3 months for 9 months until almost no sediment is forming on the bottom of the jug anymore.
    Funnel into sanitized bottles.
    Cork the bottles (you might want to get a hand-corker from a winemaking supply company. They are cheap and do a much better job of securely corking the bottles).