Linda — Page 33

Spicy, Roasted Sweet Potatoes

October 18, 2008 by Linda

Even those who normally don’t care for sweet potatoes may become converts.

2 large sweet potatoes
1 tsp. kosher salt
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
1/8 tsp. ground black pepper
1 Tbsp. olive oil

Preheat oven to 400 degrees and get out a large rimmed sheet pan. Peel then cut each potato in half lengthwise; cut each half into 4 slices; dump onto rimmed sheet pan. Sprinkle oil over, set aside.

In a separate bowl, mix the spices together then sprinkle over the potatoes on the sheet pan. With your hands, mix around very well, then make sure that the potatoes are in one, even, single layer. Place into preheated oven for 30-40 minutes. Serve.

Filed Under: Vegetables

The Perfect Roast Beef

October 6, 2008 by Linda

The name says it all.

5-6 pound beef roast
1 small onion, peeled & diced very small
2 Tbsp. minced, fresh parsley or 2 tsp. dry
1 Tbsp. minced garlic
1 tsp. fresh rosemary or thyme
Kosher salt & ground black pepper
Paprika

Place meat, fat side up, on a rack in a roasting pan about 2 hours prior to cooking; preheat oven to 500 degrees after 30 minutes. In a small bowl mix together the onion, parsley, garlic, rosemary/thyme. With a small, sharp knife, make 1-inch deep slits, about 1-inch long all over the meat, then with your hands, take blobs of the onion & spices mixture and push into the slits – use all the mixture.If you can’t get it all into the slits, just rub the rest all over the meat. Then sprinkle salt, pepper & paprika liberally all over.

Place in the 500 degree preheated oven for 45 minutes; turn oven off but don’t open the door! Leave in there for another 90 minutes. Take out, let sit for 10 minutes, then slice & serve.

Filed Under: Beef

Another Coleslaw

September 27, 2008 by Linda

This stuff is great!

1 – 2 bags of pre-shredded cabbage (or shred your own)
3 Tbsp. white vinegar
3 Tbsp. white sugar
1/2 cup mayonnaise (use Hellmann’s please!)
1 tsp. kosher salt
1/4 tsp. white pepper

Place cabbage in large bowl. Whisk all other ingredients together then pour over/mix into the cabbage – mix very well. Cover with plastic wrap and refrigerate for several hours.

Filed Under: Salads

Herb Slathered & Sprinkled Roast Turkey

September 24, 2008 by Linda

It’s taken me a while to try this method of gently lifting up the turkey skin on the breast meat and spreading the herbs underneath. Do try this, you’ll be quite happy with the outcome. A turkey cooks at about 20-30 minutes per pound but please consult a turkey timetable for exact specifications.

Turkey Pan Ingredients:
10-14 lb. turkey, innards removed & used however you wish
2-3 Carrots, cut into large chunks
2-3 Celery ribs, cut into large chunks (use tops too)
1 Lemon or orange , zested then cut into 6-8 chunks – set aside the zest
1 cup chicken stock or water (you may need more stock later, during cooking)
1 onion, peeled and cut into chunks
2 whole garlic bulbs or heaping Tbsp. of minced

Preheat oven to 325 degrees. Rinse turkey in cool water and pat dry; place in roasting pan on a rack if possible. Add all the pan ingredients. Now begin the herbed slathering.

Herbed Slathering:
1 cup fresh parsley (please don’t use dried)
2 Tbsp. fresh rosemary
2 Tbsp. fresh sage
2 Tbsp. fresh thyme
1 onion, peeled and cut into chunks
The left over lemon or orange zest from above pan ingredients
1 heaping Tbsp. of minced garlic
3 Tbsp. extra virgin (or just regular) olive oil + more for brushing
A pair of latex or latex-free gloves if you wish – this gets messy!

Place all these ingredients in a food processor or blender then give it a blitz. Put on the gloves if using. Gently lift up the skin of the bird (you may need to separate the skin from the bird with a small, sharp knife) and spread blobs of the slather in. You will probably have some left over, if so then place in and on bird and spread around. Remove the gloves then pour a little bit (maybe 1/4 cup or less) of oil into a small bowl and brush all over the bird. Now you’re ready for the sprinklings.

Seasoning Sprinklings:
1 tsp. kosher salt
1 tsp. black or white pepper
Sprinklings of poultry seasoning
Sprinklings of garlic powder
Sprinklings of paprika

Now, cover loosely with aluminum foil and place on the lowest rack of your oven for about an hour before you open the oven door for the first peek. Keep checking the bird at 30 minute intervals because you want to make sure the liquid in the bottom of the pan has not all cooked away – add 1 cup of chicken broth or water at a time into the bottom of the pan to replenish and don’t forget to baste, baste, baste – every 30 minutes or so! If you don’t, you may have a sawdust turkey.

Take the foil off at about 1 hour until estimated done time – it’ll crisp up nicely. Discard/strain all the veggies in the pan if you will be using the drippings for gravy. Once you take the bird out of the oven you can let it sit for a good 30-45 minutes on a cutting board on your counter during which you make the gravy, heat the stuffing, etc. Don’t panic, a turkey can mellow on the counter for a little while awaiting you. Just enjoy the day!

Filed Under: Autumn & Winter, Holidays & Special Occasions, Turkey

Bubble & Squeak

September 7, 2008 by Linda

No British cook am I, however I had to try, then of course tweak a bubble & squeak recipe I stumbled upon. Odd, but good. Personally, serving with good old American waffles on the side is divine. Try it and see.

About 6 potatoes, peeled & cut into chunks
1 pound Kielbasa chopped into coins (I used Hillshire Farms)
3 Tbsp. extra virgin olive oil
2 good sized onions, peeled & sliced or diced
1/2 a head of cabbage, chopped – (I used purple)
5 large or extra large eggs
Freshly ground black pepper

Place potatoes in enough cold water to cover; bring to a boil and boil for 10 minutes – drain and set aside.

In a large skillet cook sausage until browned on all side – about 10 minutes; transfer to a plate and set aside.

Add the oil to this skillet, heat, then add cabbage and onions and saute for about 5 minutes; add potatoes and sausages and cook and stir until mixed well. Cover and cook for 15 minutes; stir.

With a large spoon, make five indents into the cabbage mixture; crack open an egg and plop into each of the indents, sprinkle with black pepper. Cover and cook for about 7 minutes or until eggs are set.

Serve.

Filed Under: Something Different

Fresh Tomatoes & Pasta

August 30, 2008 by Linda

Easy, quick & delicious. Serve alongside anything or just have some crusty bread. Yum!

1 lb. cooked pasta – you pick
1/4 cup extra virgin olive oil
4 medium sized fresh tomatoes, chopped/diced
4 Tbsp. minced garlic – or more to taste
1/2 cup or more to taste grated Parmesan or Romano – you pick
1 cup loosely packed fresh basil
Freshly ground black pepper
Kosher or sea salt

While cooking the pasta, in a pan heat the olive oil, sizzle the garlic for a minute, add the tomatoes, sprinkle salt & pepper on let this cook on simmer, stirring occasionally while pasta is cooking.

Drain pasta, place back into pan and then pour the tomatoes over, mix, sprinkle on the cheese & basil; mix well. Add pepper & salt to taste – more pepper the better!

Filed Under: Macaroni / Pasta

Peach Pork Picante

August 27, 2008 by Linda

Ole! This is great over rice.

4 pork/loin chops, cut into small chunks
1 packet Taco seasoning pack
2 Tbsp. olive oil – extra virgin is best
3 tsp. minced garlic – or to taste
3 medium sized tomatoes, chopped
1/2 cup peach preserves
Black pepper to taste

In a large skillet, heat the oil. While it’s heating, toss the meat with the taco seasoning pack in a large plastic or paper bag. Place in the hot pan and cook stirring occasionally for about 10 minutes, or until nicely browned.

Then add all the rest of the ingredients, bring to a boil, turn down to a simmer, cover and cook for about 30 minutes – until done.

Place white rice in individual bowls and ladle this over the top.

Filed Under: Pork

Gardens

July 31, 2008 by Linda

This year (2008) is my first year having a garden, albeit a tiny one and I’m keeping it simple; just tomatoes and a few herbs. We all gotta have herbs. Here is a picture of my new “offspring” – I’m so excited! I really do feel like a new mom. If you haven’t tried growing something, I urge you to do so. It’s so exhilarating.

Filed Under: A Few Tid Bits

Red Pepper Roll-Ups

July 31, 2008 by Linda

On a hot day, this is a great non-cooking meal accompaniment. It’s different and fun to prepare. Serve it as an appetizer with beverages or perhaps even serve alongside your meal. It’s a great light lunch with iced tea or lemonade.

1 jar of roasted red peppers, drained patted dry, & diced
1/2 cup fresh basil or mint, chopped
4 (8-inch) flour tortillas
4 oz. (1/2 a block) of softened cream cheese
Kosher salt
Ground black pepper

Over medium heat, heat a frying pan & cook the tortillas one at a time for only about 15 seconds – until they are warm; flip and repeat. Place on a plate and cover with a towel while you cook all 4 this way.

Spread each of the tortillas with about 2 Tbsp. of cheese and a fourth of the basil and some of the chopped peppers, sprinkle with the salt & pepper. Roll up the tortilla firmly and wrap it in plastic wrap, twisting the ends. Place in the refrigerator for at least one full hour – two hours is even better.

Cut each diagonally into 5 slices and serve.

Filed Under: Vegetables

Mom’s Meatloaf

July 25, 2008 by Linda

This is the ultimate comfort food. I prefer to eat meatloaf the second day. It just tastes so much better, like spaghetti sauce does. Of course you don’t have to wait to eat it, enjoy it tonight! Oh yeah, one more thing: I use crushed seasoned stuffing mix instead of breadcrumbs, check it out.

2 eggs, lightly beaten
1 pkg. Lipton onion soup mix OR McCormick’s Meatloaf Seasoning Pk.
3/4 cup crushed stuffing mix (I use Pepperidge Farm Seasoned Herb)
1/3 cup beef broth
1/4 cup ketchup
2 pounds ground beef

Preheat your oven to 350 degrees.

Into a large bowl, add the eggs and lightly beat them; add everything else, and with your hands mix it gently but well. Place into either a loaf pan, or shape into a loaf and place in a larger pan. Bake for about 1 hour and 20 minutes. Let set for 10 minutes. Slice & serve.