BBQ Pork Ribs May 29, 2009
Posted by Teresa in : Dinner, Lunch , add a commentThis comes from a recipe on Big Oven, a great site for a zillion recipes. There are lots of places to find recipes, but I really love the “Big oven leftover wizard.”Very cool way to search for recipes based on what you have kicking around!
I didn’t actually make the sauce (I had some in my fridge I had made last week or whenever), but I will have to try it sometime! How will I ever go vegetarian?! 
Ingredients
- 2 large pork baby back ribs rack
=== RUB ===
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic cloves minced
- 2 tablespoons freshly cracked black pepper
=== BASTE SAUCE ===
- 2 tablespoons vegetable oil
- 1/4 cup minced fresh onion
- 1/2 cup water
- 1 can tomato sauce
- 1/2 cup white vinegar
- 1/2 cup light brown sugar
- 2 tablespoons light corn syrup
- 1 tablespoon worcestershire sauce
- 1 3/4 teaspoon salt
- 1 teaspoon liquid Barbecue Smoke?
- 1 teaspoon Jack Daniel’s Whiskey
- 1/4 teaspoon cracked black pepper
- 1/4 cup catsup
Instructions
To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Trim away any excess fat from ribs. Sprinkle a light coating spice rub over ribs and press into meat. Wrap the ribs in aluminum foil and bake in a preheated 275 degree oven for 3 hours.
As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat. Saut? the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/2 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.
When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they’re finished. Brush barbecue sauce on the ribs while they’re grilling, just before you serve them. Don’t add the sauce too early or it will burn.
This recipe yields 2 (full-rack) to 4 (half-rack) servings.
Per Serving (excluding unknown items): 221 Calories; 8g Fat (29.7% calories from fat); 2g Protein; 40g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 1584mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 2 Other Carbohydrates.
Flavourful Asparagus Stir-Fry! May 29, 2009
Posted by Teresa in : Dinner, Lunch , add a commentAnother great one from 101 Cookbooks (don’t want to lose this recipe)! All below is pasted from the site:
Asparagus Stir-Fry Recipe
I mention this up above in the main post, but be sure you have all your ingredients prepped and ready to go before you start actually stir-frying.
toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered
Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan – one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.
Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.
Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.
Serves 2-4 (main/side)
Quick Rice and Chick Pea Casserole May 13, 2009
Posted by Teresa in : Dinner, Lunch , add a commentI truly invented this one… didn’t use any sort of recipe, just made this up on the fly! It turned out very tasty! It’s nutritious too, with protein, fibre, carbs and a tiny serving of vegetables (the tomato sauce).
Ingredients:
- 2 cups wild rice blend (or brown rice)
- 1 cup chick peas
- 2 cups mashed tofu (see instructions below)
- 1 cup grated cheese. I used Monterey Jack and aged cheddar, but use whatever you have handy, and add more if you like.
- 2 Tbsp ketchup or pasta sauce
- 1/2 cup of tomato/pasta sauce or 1 small can tomato paste
- small amount of chicken stock (if using tomato paste)
Instructions:
Cook the rice according to directions, stirring in the ketchup at the beginning for a little extra flavour. Remove lid, stir and allow to cool a bit. Alternately, you could use any leftover rice you have, 3-4 cups.
Cut open a package of firm tofu and drain excess water. Put tofu in a medium sized bowl and mash it with a pastry blender or potato masher. Leave some lumps in it, so that it looks almost like dry cottage cheese. Grate the cheddar and monterey jack cheese (or whatever you have) right into the bowl (just estimate the amount). Lately, if I just have a little grating to do, I use my IKEA grater, which is quicker and easier to clean than the traditional stand-up one. I just hold it in one hand and grate directly into the bowl!
If you are using tomato paste, scoop it into a smaller bowl and add a can-full of chicken stock and mix together to make sauce. Add some spices if you like. I used some leftover pizza sauce, which had oregano and basil in it, which worked great!
Combine the tofu, chick peas, rice and pasta sauce and mix together.
Put into casserole pan and into the oven, on about 350 degrees F, for just enough time to warm it through, about 15 minutes. The leftovers reheat well, if there are any! (See IKEA graters below.)
Creamed Eggs Au Gratin March 30, 2009
Posted by Teresa in : Breakfast, Dinner, Lunch , add a commentThis is a delicious recipe from the Joy of Cooking. You’ll need 4 boiled eggs.
Preheat oven to 350F. Heat until blended in a frying pan over low heat
- 1 Tbsp butter
- 1 Tbsp olive oil
Add
- 1/4 cup minced onion or shallots
Cook the onion, stirring, until softened but not browned (about 5 minutes). Remove from heat. The recipe says to put the onion mixture into a bowl and add everything to that, but I just added the ingredients below to the frying pan (it was pretty cool by the time I was ready to add stuff). It saves dirtying another bowl! Add and mix together gently:
- 4 hard-boiled eggs, chopped or sliced
- 1 cup of white sauce (see recipe here, or if you had to, you could use store-bought Alfredo sauce)
- 2 Tbsp of chopped herbs (I used some fresh parsley and dried Basil)
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic
- salt and pepper to taste
You can add other things too. I had an avocado that was ripe, so I cut it in half, scooped out one half and threw that in, cut into pieces about the same size as the eggs were cut into. I could also imagine adding a few capers, or grated cheese, and the Joy recommends 1 tsp. curry powder (added to the onions). Once everything is mixed in, transfer it to a baking dish (I used a 9 inch square pan). Sprinkle with
- 3/4 cup (or more, depending on your dish) fresh bread crumbs
- 1 Tbsp butter, cut into small pieces.
Bake until heated through and browned, about 15 to 20 minutes (less if the eggs are warm from just being boiled). If desired, place briefly under the broiler to brown and crisp the crumbs.
I wish I had taken a picture of it — it looked absolutely amazing and tasted that way too!
Superb Macaroni & Cheese March 24, 2009
Posted by Teresa in : Dinner, Lunch , add a commentI got this recipe from the Michael Smith section of foodtv. What an excellent recipe! I didn’t have the lobster of course, but it’s great anyway! I used Cavatappi pasta, which is a nice alternative to macaroni or penne (I am quite tired of penne). Also, as usual, I substituted cheeses, combining aged cheddar, mozzarella, and gouda. I’m crazy, I know! 
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
There are few things as good as a warm bowl of homemade macaroni and cheese especially when it doesn’t come out of a box! I don’t normally put lobster in mine – and this version is great without my favourite crustacean – but it’s a great way to make the ordinary extraordinary!
- Preheat oven to 350 degrees F (175 degrees C). Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.
- Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it. Slowly stir in the wine and continue mixing until smooth and then add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.
- Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper. Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.
Mushroom Casserole March 16, 2009
Posted by Teresa in : Dinner , add a commentThis recipe comes from 101cookbooks – a great site for healthy, unique recipes!
Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9×13 baking dish – just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.
Serves about 8.
Pasta Carbonara March 13, 2009
Posted by Teresa in : Dinner, Lunch , add a commentI wanted to try a Carbonara sauce, so I found this one on the web and made it today… it turned out pretty yummy!
- 4 eggs
- 1/4 c. butter
- 1/4 c. whipped cream
- 1/2 lb. bacon, cut up
- 1 lb. fettuccine or spaghetti
- 1 c. grated Parmesan or Romano cheese
- 1/4 c. snipped parsley
- Pepper
Serves 12 side-dishes.
Taco Soup January 24, 2009
Posted by Teresa in : Dinner, Lunch , add a commentAll the best ingredients from tacos! Get a big pot and get going!
- one package of Veggie Ground Round (or 1 lb ground beef)
- half an onion, minced, about 1/4 cup
- 1 can of mixed beans (“bean medley” of PC Organics worked well), including the juice from the can
- 1 can diced tomatoes (I also had a fresh tomato, so I diced that and threw it in)
- 1 cup frozen corn (or 1 can of corn niblets)
The original recipe also called for 1 pkg taco seasoning mix and ranch dressing mix, but I just added a little chili powder, salt and pepper. If you use real beef, brown it thoroughly first, then add other ingredients. I highly recommend the Veggie Ground Round, as it’s easier, better for you, and tastes great! Heat up all ingredients until they are warmed through. Serve with
- 1 avocado, pitted and cut into pieces (or you could use guacamole)
- sour cream
- tortilla chips
You can crunch up the tacos like adding crackers to soup, or just munch on them on the side. The avocado and sour cream add SO much to the flavour — don’t leave them out! The original recipe also called for 1 can of hominy, but I had no idea where I could get that. The soup was great without it! Enjoy!
This recipe came from a 4H cookbook I bought just before Christmas! It’s huge – I am looking forward to trying more recipes from it!
Yummy Winter Soups January 12, 2009
Posted by Teresa in : Dinner, Lunch , add a commentIt’s the season for soup, and I’ve made a few lately that I thought I’d share!
Easy Potato Soup
Easy because I already had left over mashed potatoes!
Melt in a soup pot over low heat:
- 3 Tbsp unsalted butter
Add and cook, stirring, until tender but not browned, about 20 minutes:
- 6 medium leeks, chopped (I used green onions; I’m not sure what the difference is, but they worked great)
Stir in:
- 11/2 pounds all-purpose potatoes, peeled and thinly sliced,
- 6 cups stock or broth – poultry, chicken, or vegetable, or water, or a combination to make 6 cups
Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. For a finer texture, push through a sieve. Season with:
- salt and white or black pepper to taste
Thin, if necessary with water or additional stock or broth.
OR you can do like me and use already mashed potatoes, about 2 cups, and then only add about 1/2 cup stock. Mix, heat, done. (I actually used wasabi mashed potatoes, a recipe from the Rachel Ray cookbook I’ve been using a lot lately, and it was delicious! All you do is add 1-2 Tbsp of wasabi paste to your mashed potatoes when they are all mashed! Deeee-licious!)
Pumpkin Soup
Reminiscent of pumpkin pie, this is a yummy, flavourful soup!
Heat in a soup pot over medium heat:
- 1 Tbsp butter or olive oil
Add and cook until translucent, about 8 minutes:
- 1 cup minced onions
- 1/2 cup minced celery
- 3 cups canned pumpkin or 2 cups fresh pumpkin, cooked
- 3 cups scalded milk, or chicken stock or broth
- if you use stock or broth, add 3/4 cup heavy cream or half-and-half
- if you like, 1/2 cup finely julienned ham (I did, and it was great)
- 1 Tbsp sugar or 2 Tbsp brown sugar
- if you like, 1/2 tsp ground ginger
- if you like, 1/2 tsp ground cinnamon
- salt and black pepper to taste
Heat through, but do not boil. Puree (a whizzer that you can put right into the pot is easiest) and reheat.
Turkey Stew in Oven Bowls
Straightforward use of turkey leftovers… but so delicious! I used French Onion Soup bowls and warmed the stew in the oven!
- Leftover turkey, cut into cubes or small pieces
- 5-7 cranberries per bowl, frozen or fresh if you have ‘em
- frozen corn, spoonful per bowl
Combine the above ingredients into a bowl. Make sure there’s more turkey than corn or cranberries.
- croutons or bread cut to fit the top of the bowl
- turkey or beef gravy, drizzled on top
Put the lid on the bowls and warm in the oven at about 300 F until warmed through, 20-30 minutes. Add cheese to the top and broil for a few minutes if you like! (This recipe was my own creation.)
First 2 recipes come from the Joy of Cooking.
Never Fail Biscuits November 13, 2008
Posted by Teresa in : Breakfast, Dinner, Lunch , add a commentThe most delicious tea biscuits ever! And very quick and easy!
- 2 cups flour
- 2 Tbsp. sugar
- 2 tsp. cream of tartar (buy this in the spice section of the grocery store if you don’t have any)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup margarine or butter
- 1 egg
- 2/3 cup milk (I used rice milk and it worked great)
Mix dry ingredients together. Cut in margarine or butter with two knives or a pastry blender until the consistence of crumbs. Beat eggs slightly and add with milk. Stir only til dough follows fork around bowl. Turn out on floured board (or clean counter top), and knead for 1 minute. Pat out 1/2 inch thick, cut with 2 or 3 inch biscuit cutter (or whatever size you prefer). Bake on ungreased cookie sheet – I used my pizza stone from Pampered Chef and it works perfectly for a single recipe – in hot oven 400°F for 15 minutes. Makes 12-14 biscuits.
Recipe from the Lutheran Family Cookbook
