Wednesday, March 15, 2017

Easy Irish Stew

This is a great recipes for St. Patrick's Day or anytime. I've used dark beer, but you can use beef broth if you want to make it without alcohol.

1 - 1  1/2 lb. beef chuck, cut into chunks
4 - 5 c. low sodium beef broth
1 medium onion chopped
2 medium potatoes
3 carrots chopped
1 c. celery chopped
1 turnip chopped
1/2 c. dark beer
4 - 6 T. oil, divided
2 - 3 cloves garlic chopped, crushed
1/8 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley

In a bowl combine beef, flour, half of salt and pepper. Toss to coat beef.

Heat soup pot to medium high heat. Lower heat to medium, add half of oil.

Add meat and cook for 8 - 10 minutes to brown. Turn beef over to brown evenly.

While beef is cooking, peel, rinse, chop, onions and garlic.

Rinse, remove ends of, chop turnips, celery and carrots.

Deglaze pan with beer. Cook for 8 - 10 minutes more. Transfer beef to a clean bowl.

Add more oil to pot if needed. Add vegetables, parsley, garlic, rest of salt, and pepper to pot. Cook for 6 - 10 minutes or until done. Stir occasionally.

Return beef to pot, add broth and bay leaf.

Cover and cook for 1 - 2 hr. or until done stirring occasionally.

Serves 4 - 6.

Friday, March 10, 2017

Gimlet Spritzer

This take on the classic cocktail is a great idea for anytime.

4 - 6 oz. Gin or vodka
3 - 4 c. Club Soda
Juice of 1 lime
1 - 2 tsp. sugar (optional)
Ice

Put some ice cubes into the bottom of 4 clean glasses.

Put a couple of ice cubes into a small clean jar.

Cut lime in half and juice lime through a sieve into jar.

Add gin and sugar to the jar.

Put lid on bar and shake for 10 - 20 seconds.

Remove lid from bar and pour cocktail into glasses.

Pour some of the club soda into cocktails if desired.

Serves 4.

Tuesday, February 28, 2017

Fresh And Easy Pasta Sauce

Need an easy recipe for Lent, try this.

2 - 3 c. fresh or canned chopped tomatoes
1 c. each: chopped, onion, bell pepper
1/8 - 1/4 tsp. each: salt, pepper
2 - 3 cloves fresh garlic chopped
3 - 4 T. olive oil
1 tsp. each: basil, parsley, oregano
Pinch each: red pepper flakes, turmeric
1 oz. white wine or vermouth (optional)

Rinse, peel, chop garlic, onion.

Rinse, seed and chop pepper.

Rinse and chop tomatoes.

Rinse and chop fresh herbs if needed.

Heat skillet to medium high heat, lower heat  to medium, add oil.

Add tomatoes, salt, pepper, onions, and bell peppers and cook for 10 min stirring occasionally. 

While cooking, break up tomatoes with a wooden or plastic cooking spoon if needed.

Lower heat add remaining ingredients and cook for 10 minutes more until heated.

Serve over your favorite pasta.

Serves 4.

Saturday, February 18, 2017

A Mid Wiinters Roast

This is perfect for winter or anytime.

2 - 4 lb beef roast
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c each: dry vermouth, water
1/8 c olive oil
1 large onion peeled and quartered
30 - 40 baby carrots


Preheat oven to 350 F'.

Peel, rinse, quarter onions.

Peel, crush and chop garlic.

Remove roast from refrigerator and place in a roasting pan. Pour some of the vermouth and oil over roast.

Make some tiny slits all over roast. Stuff slits with garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour some of the vermouth, oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour water in bottom of pan.

Add carrots and onions to pan. Place pan in oven and cook for 1 - 2 hrs . approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 4 - 6 approx.

Saturday, February 11, 2017

Night Cap

This is great if you have a hard time sleeping or anytime. I've used rum, but you can also use brandy or whiskey if preferred.

4 c. reduced fat milk
1/8 - 1/4 tsp. each: cinnamon, nutmeg,
4 oz.  rum


In a microwave safe measuring cup, pour milk. Add spices and place in microwave. 

Microwave on high for 40 - 90 sec.

In the bottom of coffee mugs pour rum.

Remove milk from microwave and pour milk over the rum. Mix well with a spoon.

Serves 4.

Thursday, February 2, 2017

Sweet Yet Savory Thai Chicken Wings

This is a great recipe for game day or anytime.

2 lb. Chicken wings or drumettes (16 - 20 wings)
1 - 2 cloves garlic, crushed chopped
1/8 tsp. fresh ginger root
pinch of each:  turmeric, red pepper flakes
1/4 tsp. each: salt, pepper
1 lime juiced, zested
1/4 c. low sodium soy sauce
1/8 c. each: oil, honey
Non stick cooking spray
1 - 2 T. sesame seeds (optional)

Zest and juice lime.

Peel, rinse and chop garlic.

Rinse and chop ginger root.

In a jar combine: oil, soy sauce, ginger root, honey, garlic, lime juice, lime zest, spices. Put lid on jar and shake well to mix  20 - 40 sec.

Place wings in a bowl.

Remove lid from jar and pour over chicken. Toss to coat, place in refrigerator for several hours or overnight.

Preheat oven to 400' F.

Line 2 baking sheets with aluminum foil. Spray cooking spray on baking sheets.

Arrange wings on baking sheet. Pour half of the leftover marinade over 1 side of wings. Flip wings over and repeat process with the remainder of marinade.

Sprinkle sesame seeds over wings and place in oven to cook for 30 - 40 min.

Halfway through cooking flip wings over and sprinkle seeds on other side. Cook for 15 - 20 min. more or until done.

Keep an eye on them so that they don't burn.

Remove from oven, let them rest for a few minutes. Serve with your favorite dipping sauce.

Serves 4 (4 - 5 wings each).

Saturday, January 28, 2017

Easy Almond Chicken

Happy Chinese New Year, the Year of the Rooster. 

This is a great recipe to celebrate with or anytime.

1 lb. Boneless chicken breasts or thighs
1 - 1 1/2 c. flour
1 - 2 eggs
1/8 - 1/4 tsp. each: salt, pepper, fresh chopped ginger
1 - 2 tsp. corn starch
3/4 - 1 c. low sodium chicken broth or water
4 - 6 T. oil 
1 - 2 cloves crushed & chopped garlic
1 c. snow pea pods biased cut
1/4 c. each: sliced almonds, green onions
1 can 6 oz. water chestnuts halved
1/8 c. sake (optional)


Rinse and cut ginger, pea pods and green onions, set aside.

Open can of water chestnuts, drain and cut in half.

Peel, rinse and chop garlic, set aside.

Cut each chicken breast or thighs into 8 pieces. 

Crack eggs into a bowl, add 1/2 of the salt, pepper.

Combine rest of salt, pepper, flour into another bowl.

Dredge chicken pieces in egg, and coat both sides. 

Dredge chicken in flour, cover both sides. 

Heat skillet over medium high heat, lower heat to medium add 2 - 3 T. of the oil.

Add chicken and cook on 1 side for 5 - 9 min. or until brown on 1 side. Turn chicken and repeat cooking process or until done.

Remove chicken from pan and drain on a paper towel lined plate.

Add more oil if needed, toss pea pods, almonds, ginger, garlic, sake, water chestnuts and green onions in pan. Cook for 5 - 6 min.

In a measuring combine chicken broth and corn starch.

Return chicken to pan. Make a well in center of pan. Add chicken broth mixture and cook for 5 - 7 mins or until sauce is reduced.

Serves 4.












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