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26 December 2008 @ 10:39 am
Recipe Hunt  
I've been on a recipe hunt this morning. Over the past month I've been thinking about dishes I haven't had in a while. I went through my recipe book and found recipes for some of the dishes missing. So this morning I decided to go hunting. Here is the list and what I've found so far behind the cuts.

White Chile (made with chicken)

Balsamic and honey salad dressing

Sausage & White Bean soup
12 ounces fresh mild Italian sausage links, sliced 1/2 inch thick
1/4 cup water
1 medium onion, chopped
1 teaspoon bottled minced garlic
1 tablespoon cooking oil
2 15-ounce cans white kidney beans, rinsed and drained
2 14 ounce cans chicken broth
1 14-1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
4 cups coarsely chopped spinach or kale
Ground pepper

Combine sliced sausage and water in a large skillet. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until sausage is no longer pink. Uncover and cook about 5 minutes more or until sausage is browned, stirring frequently. Remove sausage with a slotted spoon; set aside.

Meanwhile, cook onion and garlic in hot oil in a large saucepan about 5 minutes or until onion is tender. Stir in beans, broth, and undrained tomatoes. Cover and bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

Stir in cooked sausage and kale or spinach. Simmer, uncovered, about 3 minutes more or until spinach is tender. Season to taste with pepper.

Three Bean Salad (one that's not too sweet)

Black Bean Ful
2 c dried black turtle beans or 4-5 c fresh fava beans .
1/2 c fresh lemon juice .
salt & freshly ground black pepper .
1 1/2 c sliced fresh tomatoes .
3 hard-boiled eggs, sliced in wedges (optional) .
1 lemon, cut into 6 wedges .
1/4-1/2 c olive oil .
8 c water .
1 c sliced fresh parsley .
4-5 garlic cloves, pressed

Soak the dried black turtle beans in the water for several hrs or overnight.
Cook the soaked beans in fresh water to cover for 1 1/2 - 2 hrs until tender. (Cook fresh favas until just tender).
Drain the cooked beans while they're still hot & toss them with the olive oil, garlic & lemon juice.
The warm beans will readily absorb the flavors.
Add plenty of salt & black pepper to taste.
Stir in half of the tomatoes & parsley.
Taste the ful.
It should be lemony & garlicky, not bland.
Add more lemon if necessary.
Turn the ful into a warm serving bowl & top it with the rest of the tomatoes & parsley & garnish it with lemon wedges & hard-boiled eggs if you like.
Serve warm, but can also be served chilled or at about room temp.

Rice pilaf recipes

Lemon Chicken Soup
8 c. strong chicken broth
4 eggs
1/2 c. rice
Juice of 2 lemons
Bring chicken broth to a boil. Add rice and simmer for 20 minutes. Beat eggs, with lemon juice and gradually beat into cups of hot broth. Slowly add egg-lemon mixture to the broth beating vigorously. do not let the soup boil. Serve immediately.

Lentil Soup