Lamb Bolognese with Feta Sunday, Oct 30 2016 

1 lb ground lamb
2 tsp olive oil
1 cup chopped red onion
1/2 cup trimmed and chopped celery
1/2 cup peeled, trimmed and chopped carrot
1 1/2 tsp Italian seasoning
1/2 cup dry white wine
4 cloves garlic, minced
4 cups chopped plum tomatoes, juices reserved, about 7 whole tomatoes (I recommend removing the skins)
1 box angel hair pasta
1/2 cup evaporated milk
1 tbsp flour
1/2 cup ricotta cheese
Sea salt and fresh ground black pepper, to taste
2 oz feta cheese, crumbled (about 1/2 cup)

In a large skillet, heat oil on medium. Add lamb and cook, until browned. Add onion, celery, carrot and Italian seasoning and saute, stirring occasionally, until vegetables soften, about 10 minutes. Stir in wine and increase heat slightly. Cook, stirring every once in awhile, until wine evaporates, about 2 minutes. Stir in garlic and tomatoes with juices. Reduce heat to medium-low, cover and simmer, stirring often, until sauce thickens.

Cook angel hair pasta according to package directions.

In a small bowl, whisk milk and flour. Stir into lamb mixture. Cook, stirring constantly, until thickened, 2 to 3 minutes. Add in ricotta cheese until incorporated. Season with salt and pepper.

Divide angel hair pasta among serving plates. Top with lamb and tomato mixture and feta.

original

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Cornish Game Hens with Cider-Sage Sauce Wednesday, Oct 26 2016 

2 1 – 1 1/2 – pounds fresh or frozen Cornish game hens
2 slices bacon
1 cup coarsely chopped onion (1 large)
1 cup coarsely chopped celery (2 stalks)
1 cup coarsely chopped, unpeeled firm, tart apples (such as, Rome Beauty, Stayman Winesap, Granny Smith) (1 large)
2/3 cup chopped fresh cranberries
1 tablespoon snipped fresh sage leaves
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon ground cinnamon
1 cup dry bread cubes (1 1/2 slices bread)
1 tablespoon water, apple juice or chicken broth

Olive oil or vegetable oil
Lemon juice
Sea salt or kosher salt
Freshly ground pepper
Cider-Sage Sauce (recipe follows)
Apple slices (optional)
Lemon wedges (optional)

Thaw hens, if frozen. Use kitchen shears or a long, heavy knife to cut hen in half lengthwise. Cut through the breast bone, just off center. If you like, cut on each side of the backbone to completely remove the backbone; discard backbone. If you like, remove and discard as much skin as you can from the hen halves. Set hens aside.

For stuffing: In a medium skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of the bacon drippings in skillet. Cook onion and celery in reserved bacon drippings over medium heat until onion is tender. Remove from heat. Stir in crumbled bacon, apples, cranberries, sage, 1/2 teaspoon black pepper and cinnamon. Stir in bread cubes. Drizzle just enough of the water over bread mixture to moisten, tossing lightly until mixed.

Spoon stuffing into four mounds on the bottom of a greased 13x9x2-inch (3-quart) baking dish. Place hen halves, cut side down, over the stuffing mounds. Brush hens with oil and lemon juice. Sprinkle with sea salt and freshly ground black pepper.

Roast, uncovered, in a 375 degrees oven for 30 minutes. Meanwhile, make the Cider-Sage Sauce.

Brush with some of the Cider-Sage Sauce, then roast, uncovered, for 15 to 20 minutes more or until hens are tender and no longer pink and an instant-read thermometer registers 170 degrees in breast and 180 degrees in thigh (the thermometer should not touch bone), brushing hens once or twice with more the sauce.

Remove hens from oven. Let stand, loosely covered, for 10 minutes before serving. Using a wide spatula, transfer hens with stuffing to dinner plates. If you like, garnish dinner plates with sliced apples and lemon wedges. Heat remaining sauce until bubbly and pass at the table.

Apple Cider-Sage Sauce: In a small saucepan, stir together 1 tablespoon cornstarch, 1 tablespoon packed brown sugar, 1/4 teaspoon ground cinnamon and 1/4 teaspoon salt. Stir in 1 cup fresh apple cider or apple juice, 1 1/2 teaspoon snipped fresh sage leaves and 1 clove garlic, minced. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in 1 tablespoon boiled cider (purchase in specialty stores or see recipe on midwestliving.com), applejack, apple brandy or brandy. Makes about 1 cup sauce.

Midwest Living, October 2012, page 98

2014 in review Friday, Jan 9 2015 

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,500 times in 2014. If it were a cable car, it would take about 42 trips to carry that many people.

Click here to see the complete report.

Melon Salad with Prosciutto Wednesday, Jun 25 2014 

2  cups sliced seeded watermelon
2 cups sliced seeded honeydew melon
1/3 cup very thinly vertically sliced red onion
1 serrano pepper, very thinly sliced
2 ripe nectarines, pitted and sliced
1/4 teaspoon kosher salt
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons honey
4 cups arugula 
1/4 cup torn fresh mint leaves
3 ounces prosciutto, very thinly sliced
1/2 ounce pecorino Romano cheese, shaved

 

Combine first 5 ingredients; sprinkle with salt.

Combine juice, oil, and honey, stirring well. Drizzle dressing mixture over fruit mixture; toss gently.

Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates; top each serving with about 1 3/4 cups fruit mixture.

Divide prosciutto evenly among plates; top evenly with cheese.

Cooking Light, July 2012, page 133

Amount per serving: Calories 232, Fat 10g, Saturated fat 2g, Monounsaturated fat 5g, Polyunsaturated fat 0.9g, Protein 8.6g, Carbohydrate 31.5g, Fiber 2.8g, Cholesterol 18mg, Iron 1.3mg, Sodium 674mg, Calcium 62mg

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Thai Peanut Noodles with Shrimp Tuesday, Jun 25 2013 

1⁄3 cup light coconut milk
1⁄3 cup no-salt-added tomato juice
¼ cup unsalted, natural peanut butter (crunchy or smooth)
2 tbsp Thai fish sauce
3 tbsp fresh lime juice
1 tbsp raw honey
1/8 tsp crushed red pepper flakes
1 lb medium raw shrimp, peeled and tails on or off
8 oz brown rice noodles
2 cups thinly sliced Napa cabbage (about ½ small head)
1 green onion, thinly sliced
3 tbsp each chopped fresh mint and cilantro
3 tbsp unsalted peanuts, crushed

In a large bowl, whisk coconut milk with tomato juice, peanut butter, fish sauce, lime juice, honey and pepper flakes.

Bring a large pot of water to a boil on high heat. Add shrimp and cook until opaque, about 3 minutes. Using a slotted spoon, transfer shrimp to bowl with coconut milk mixture.

In same large pot, cook noodles according to package directions or until tender, about 6 minutes. Drain and rinse well. Add noodles to bowl with shrimp. Add cabbage, onion, mint and cilantro; toss to coat. Top with peanuts.

Nutrients per 1¼-cup serving (using 8 servings): Calories 224, Total Fat 7g, Sat. Fat 2g, Monounsaturated Fat 3g, Polyunsaturated Fat 1g, Omega-3s 290mg, Omega-6s 610mg, Carbs 24g, Fiber 4g, Sugars 1g, Protein 18g, Sodium 548mg, Cholesterol 86mg

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Welcome! Wednesday, Dec 22 2010 

Live a healthy lifestyle. Be a responsible consumer. Eat quality food. With just a little effort you can stretch your food budget on organic and natural foods while spending less.

Diagnosed with Multiple Sclerosis in 2002 and a brain tumor in 2008. The goal is to ”detoxify” the home environment, including cosmetics, personal care items, food and cleaning products. The resultant material of that journey is being compiled and documented on this website.

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