| 1 Tbl+ garlic 1 1/2 Tbl ginger root 1/3 c brown sugar 1 tsp toasted sesame oil 1 c soy sauce ** 1/4 c pineapple juice | Mix 1 rounded tablespoon of chopped fresh garlic and 1 1/2 tablespoons chopped fresh ginger root. Add other ingredients and mix well. | |
| chicken pieces | Marinate 2 pounds of chicken pieces in marinade, at least 6 hours, preferably overnight. | |
| Grill chicken over a medium fire. |
** if a bland soy sauce is used, add 1/4 cup wine to the marinade.
| onion | Saute 3/4 cup diced onion (large dice) in a teaspoon of water (or oil). | |
| turkey | Brown 1/2 pound ground turkey (or cooked shredded turkey) along with the onions. | |
| 1/4 cup dill pickle 1/4 tsp red pepper flakes 1 Tbl sugar 1 Tbl sesame seeds 2 Tbl rice vinegar 1 Tbl Worcestershire** 2 Tbl peanut butter ** 1 cup chicken broth 1 tsp toasted sesame oil | Add pickle (chopped) through toasted sesame oil to the onions and turkey and cook for 30 minutes. (may be refrigerated at this point, then reheated the next day) | |
| rice toasted sesame seeds ** | Serve over rice or rice noodles, and sprinkle with toasted sesame seeds. |
** Soy sauce may be used in place of Worcestershire sauce
** unsalted ground peanuts can be used in place of peanut butter
** toast sesame seeds in a fry pan (no oil, just heat) Once they start turning tan in color, remove them immediately from the burner. (You cannot serve burnt sesame seeds!)
| Preheat oven to 325 | ||
| 1 lb. hamburger** 1/2 cup chopped onion 1/2 cup dried bread crumbs** 1 egg 1/2 teaspoon salt 1/2 teaspoon nutmeg** dash pepper | Mix all of the above together and form into 1 1/2 inch balls. Melt some butter in a skillet and brown the meat balls on all sides. Place meat balls in oven proof dish and bake at 325 for 1/2 hour. You can add one can mushroom soup to the meat balls when you bake them and you will have gravy, |
** You can use some ground pork along with the hamburger for a variation. If the meatballs get too dry tasting you might try using hamburger that is not so lean.
** You can use crushed Ritz crackers for the bread crumbs.
** You can to use 1/2 teaspoon allspice along with or instead of nutmeg.
| Preheat oven to 300 | ||
| 6 whole chicken breasts | Cook chicken breasts, skin side up in preheated oven for 1 hour and 10 min. Cool, remove skin, and pull meat off in chunks. | |
| broccoli* | Cut up 1 medium head broccoli into small pieces and cook lightly - they should still be quite crisp. Drain broccoli well; place in bottom of casserole dish, and cover with chicken chunks. | |
| cream of chicken soup 1 cup of Best Foods Mayo 1/2 tsp. curry 1 Tbl of lemon juice | Mix two cans of cream of chicken soup, mayo, curry and lemon juice. Pour over chicken and broccoli layers. | |
| 1/2 cup grated cheese (sharp cheddar) 1/2 c bread crumbs | Sprinkle cheese on top of casserole and top with bread crumbs. Bake at 350 degrees for 20 minutes or until bubbly. Do -not- bake more than 25 minutes, or you will get dried out chicken and mushy broccoli. Serve with a salad and some bread. Enjoy!! |
* you may use two (10 oz) packages of frozen broccoli, but cook VERY lightly - just enough to take the frost off.
** I sometimes make this with just four whole chicken breasts, and adjust the soup to one and one half cans, leaving all other ingredients the same.
Smoked salmon is fabulous; crab is fresh and wonderful. Using all vegetables is great too!.
| Preheat oven to 350 degrees. Spray 10 inch pie pan with cooking spray. | ||
| 6 eggs 3/4 cup heavy cream (or mayonnaise) 8 oz. shredded cheese 1/2 onion - chopped 1/2 tsp salt 1/2 tsp pepper | Add eggs to bowl and beat. Add in cream (or mayo) and cheese. Add in chopped onion and salt and pepper. | |
| 4 oz bacon bits** | Fold in bacon (or salmon or crab or extra vegetables) | |
| 2 cups cooked broccoli *** | Fold in broccoli (or spinach). Turn into baking pan and cook 75 minutes or so at 350. |
** smoked salmon or crab is even better !
*** frozen spinach works well also - defrost two 10 oz. boxes, then squeeze dry.
Serves 4
| chicken breasts feta cheese 1 tsp dried oregano coarse salt ground pepper | Start with 4 boneless, skinless chicken breast halves, (6 to 8 ounces each). (Frozen breasts work just fine ) In a small bowl, combine 3/4 cup crumbled feta cheese, (about 3 ounces), and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper. | |
| 2 Tbl olive oil | Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side. Cover skillet, and continue cooking about 5 minutes more (until chicken is opaque throughout; an instant-read thermometer inserted into thickest part should register 160 degrees) Remove chicken to a platter, and keep warm. | |
| 1/2 chicken broth juice of 1/2 lemon | To the skillet, add chicken stock (homemade or low-sodium chicken stock), and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice . Reduce the heat to low and stir until sauce is slightly thickened. Serve chicken drizzled with sauce. |
See the original recipe at Martha Stewart Online, I find that frozen chicken breasts work just fine, and I've reduced the amount of butter and it is still rich.
| olive oil lemons garlic black pepper | Find a glass or ceramic low pan/bowl that is approximately the same size as your meat. Add some olive oil, lemon juice (bottled is okay if you don't have fresh), several cloves minced garlic and lots of freshly ground black pepper and mix together with a table fork. | |
| 'london broil' ** | Add the meat, turn it over, and use the fork to repeatedly poke it to get the marinade into the meat. Turn the meat over and repeat. Periodically repeat the process, turning the meat, and poking with the fork. You should turn the meat 3 times each cycle, so the side of the meat that was down is now up. We've marinated as short as an hour, and as long as 4-6 hours. | |
| Grilling | Preheat the grill. Grilling time depends on the thickness of the meat, For 1 1/2" I grill 7 minutes on first side, then 7 minutes on second side (for medium rare). To serve, slice diagonally across the grain. |
** top round or .... (Grocery stores usually mark it as London Broil). The meat usually comes in a fairly large piece and is usually ~ 1 1/2 inches thick but can be thicker or thinner. We cut the meat in half and freeze. The recipe works well with frozen meat - just let it thaw overnight in the fridge.
| lamb | Remove any exterior netting or twine from the lamb roast, and separate it into some naturally flat chunks. I usually get one big piece, one medium, and one small-medium. The big piece should be pounded to make it flatter (about 1 in thick), and will serve 3-4 people. The smaller piece will serve 2. The leftover parts that previously connected to the bone contain a number of ligaments - these pieces are best used for stew or Connie's Black Bean Chili) I normally package up each chunk in its own freezer-proof bag, weigh and mark it, and freeze for use at a later time. (If using frozen lamb, defrost overnight in the refrigerator.) | |
| lemon garlic extra virgin olive oil | In a small bowl, mix the zest and juice from one large lemon, 2 medium garlic cloves, minced, and oil equal to the amount of lemon juice. Beat the mixture with a folk so that it emulsifies. This makes enough marinade for 2 smallish pieces or one large piece. | |
| turkish oregano black pepper a little salt | Sprinkle both sides of the lamb with oregano, freshly ground black pepper, and a little salt. Place the lamb in a glass pie plate and pour the marinade over the lamb, turning to coat. Pierce the lamb using two table forks, turn the lamb over and pierce the other side. Repeat every 10 minutes for 30-60 minutes. Do not refrigerate (you want the meat to warm up on the counter) | |
| Grill | Preheat the grill to hot. Place the thicker pieces on first. For medium-rare, grill thick pieces for 7 to 8 minutes on each side. (note: cold meat takes longer) For thinner pieces grill for 5 to 6 minutes each side. Let stand for 4-5 minutes. Slice across the grain and ENJOY. |
Optional testing/correction step.
Serves 2+
| olive oil onions garlic | Cut one large onion in half, then into wedges, and saute in olive oil. Add one or two cloves garlic (minced), and saute some more. | |
| meat | We often use 1-2 chicken-based sausage (from Trader Joe's or your local grocer) - the basil-based ones are very nice, the chipotle-based ones will add a LOT of flavor. (If the sausage is frozen - first zap them in the microwave.) OR you can use whatever leftover meat is in your fridge, Add the meat, cut into bite-size pieces to the onions and cook some more. | |
| whatever extra |
| |
| pasta | Meanwhile, cook up your favorite pasta - I like penne rigate as it still has a nice 'bite' after cooking, and cook till a little underdone. When the pasta is nearly done, drain, and add to the onion/meat mixture. Add 'whatever' other ingredients you want, and stir till everything is warmed up, and the flavors blend. | |
| black pepper parmesan (peas) | Add freshly grated black pepper, and shredded or grated parmesan and stir till melted. I like to also add frozen green petite peas** for color. Wonderful with a nice green salad and a drinkable red wine. |
** if you end up making more than you can eat this evening, only add the peas to this evenings portion, as they turn an ugly green the next day!
| chicken thighs | Cut 1 pound skinless, boneless chicken thighs into 1 inch pieces. | |
| 1 Tbsp all-purpose flour 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground paprika 1/2 tsp ground cinnamon freshly ground black pepper | In bowl, coat chicken pieces with flour/spice mixture. | |
| 2 medium onions 3 cloves garlic 1 Tbsp olive oil | Cut onions into wedges, and cook with minced garlic in large saute-pan (or in dutch oven) ~5 minutes or until tender; remove to side dish. Add chicken pieces to pan (do in two batches) Cook quickly until lightly browned, stirring frequently. Return all chicken and onions to pan. | |
| 2 14-oz cans diced tomatoes 1 15-oz can chick peas 1/3 cup black olives 1.5 c water 1/2 c currants | Add tomatoes (and their liquid) to pan. Drain chick peas, rinse, and add to pan. Cut pitted black olives into pieces and add to pan. Add water, and currants. Bring to boiling, reduce heat. | |
| (cilantro) | Serve in soup bowls, with couscous or kashi or rice. Top w/ snipped fresh cilantro as desired. |
I cut this out from a reader's recipe many years ago in BH&G, and it has been a family staple since. It is excellent as leftovers, and can be frozen. You can now find an online copy of the recipe.
| 1 cup celery, diced 2 cups chicken, cooked and diced (1 chicken) 3/4 cup mayonnaise (Hellman's) 3 eggs, hard boiled and diced 1 can cream of chicken soup 2 teaspoons onion, diced 1/2 teaspoon salt 1/2 cup almonds, toasted and chopped cornflakes | Mix together ingredients and pour into casserole. Cover with corn flakes or buttered bread crumbs. Bake at 350 degrees for 30 to 45 minutes. |
Note: This can be frozen before it is baked, but allow a little more baking time.
| Preheat oven to 350 degrees | ||
| 2 T. olive oil 1/2 cup chopped onion 1 clove garlic minced | In heavy saucepan, heat the olive oil. Saute 1/2 cup chopped onion and garlic in olive oil. | |
| 2 tsp. chili con carne powder 1 cup tomato puree 1/2 cup chicken broth 1 tsp ground cumin | Add chili con carne powder, tomato puree, chicken bouillon and cumin to the onions and garlic. | |
| 6 - 8 tortillas | Spread sauce over the tortillas (saving some for the topping.) | |
| Onion Mozzarella Cooked chicken Can of chilies | Fill the tortillas with chopped raw onions, grated mozzarella cheese, cooked chicken and chilies. Roll up and place in casserole dish (8" X 11" x 2") | |
| Black olives Green onions Mozzarella cheese Cheddar cheese | Top rolled tortillas with a thin layer of sauce. Top sauce with sliced black olives, sliced green onion slices, grated mozzarella cheese and grated cheddar cheese. Cover the casserole and bake 350 degrees for 30 minutes |