West African Peanut Soup

http://soupaddict.com/2013/04/west-african-peanut-soup/

Ingredients

• 1 tablespoon coconut oil
• 1 medium red onion, diced
• 1 sweet potato, sliced into small dices
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon tomato paste
• 1 15 ounce can crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup natural almond butter (or use all peanut butter)
• 1/2 cup natural peanut butter
• 3 to 4 collard green leaves, stems removed, sliced into narrow strips
• 1 to 3 tablespoons sriracha sauce
• 1 scallion, sliced, for garnish
• chopped peanuts or slivered almonds for garnish

Instructions

1. Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until shimmering. Saute the onions and sweet potatoes until the potatoes are golden with brown edges, about 8 to 10 minutes. Add the garlic and ginger and cook for a minute or two, until fragrant. Stir in the tomato paste and mix thoroughly with the vegetables. Add the crushed tomatoes and vegetable broth. Increase heat to medium-high and let the soup come to a gentle boil.
2. Spoon the nut butters into heat-proof bowl. Ladle 1 cup of the hot soup into the bowl and stir, gently at first, until the liquid combines with the nut butters, then with more vigor, until the mixture is very smooth and loose.
3. Pour the nut butter mixture into the soup, and add the collard greens and sriracha sauce (1 tablespoon for gentle heat; 3 tablespoons for a more assertive heat). Reduce heat to medium-low, and allow the soup to simmer for 15 minutes.
4. Ladle into bowls and garnish generously with the scallions and nuts.

Myrna's mini filipino egg rolls

MYRNA'S MINI FILIPINO EGG ROLLS

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup water chestnuts (chopped)
• 1/2 cup green onions (finely chopped)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 egg white (beaten with 2 tsp water)
• salt and pepper
• 1/2 cup all-purpose flour
• 1 package egg roll wrappers

Step-by-step directions

Combine all the ingredients except flour and wrapper. Stir until evenly combined. Place a level tablespoon of filling in the center of one egg roll wrapper. Brush the edges with the egg white wash. Fold one corner over the meat and roll, tucking in edges of wrapper to create a roll similar to a burrito. Repeat with remaining filling and wrappers. Cut each egg roll crosswise into 3 pieces. Working in batches, dip the edges in flour then deep fry until golden brown, about 2 minutes. Remove from oil to a paper towel lined plate. Serve with duck sauce or chili sauce. Tips - If you don't have onion powder, use half of a fresh onion, chopped. - You can make the egg roll up in a advance and store in the freezer until ready to dredge and fry. From "the chew"  http://abc.go.com/shows/the-chew/recipes/myrnas-mini-filipino-egg-rolls-myrna-razak

Posole

Cooking spray

1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces $

2 teaspoons salt-free Southwest chipotle seasoning blend (such as Mrs. Dash)

1 (15.5-ounce) can white hominy, undrained

1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeo peppers and spices (such as Del Monte), undrained

1 cup water

1/4 cup chopped fresh cilantro

Preparation

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with chipotle seasoning blend; coat evenly with cooking spray. Add pork to pan; cook 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pork is tender. Stir in cilantro.

http://www.myrecipes.com/recipe/posole

Chicken, Prosciutto and Zucchini

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-zucchini-prosciutto

Ingredients

4 boneless, skinless chicken breasts

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1/4 pound (about 8 slices) prosciutto

3 small zucchini, thinly sliced into half-moons

1 clove garlic, thinly sliced

1 lemon

Directions

1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
3. Transfer the chicken to the oven and roast for 8 minutes.
4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.

Chilli

Mmmmmm... mouthwatering Chili

• 2 lbs of ground turkey beef
• 1 large onion, chopped
• 1 green bell pepper chopped
• 4 cloves of garlic, finely chopped
• Kosher salt
• 1/4 cup chili powder
• 1 tbsp ground kumin
• 1 tbsp tumeric
• 2 tsp paprika
• 2 tsp dried oregano
• 2 tbsp Tomato paste
• 2 tbsp unsweetened cocoa powder
• 2 tbsp red wine vinegar
• beer
• 1 28 oz finely chopped tomatoes
• 2 15 oz can black beans
• 1 15 oz can Red Kidney bean
• 1 15 oz can white beans

In the dutch oven:

1. Saute onions, green pepper, and garlic in olive oil until soft.
2. Add the ground meat and brown it
3. Add tomatoe paste
4. combine spices together to a mixture, then add to ground beef
5. add red vinegar
6. Add tomatoes and beens and some beer let simmer for 30 min to 1 hour
7. Add salt or broth cubes for flavor
8. For more flavor add some Heinz Chili, for more sweetness add some ketchup
9. Serve with shredded chesee and Sour creme
10. YUM, enjoy!

Bacon-Wrapped Apricots With Sage

Ingredients

• 24 small fresh sage leaves
• 24 large dried apricots
• 8 slices bacon, cut crosswise into thirds
• 2 tablespoons pure maple syrup
• toothpicks, for serving

Directions

1. Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet.
2. Bake until the bacon is beginning to crisp, 8 to 15 minutes per side.
3. Remove from oven and brush with the maple syrup. Serve with toothpicks.

Con Poulos 

from:

http://www.realsimple.com/food-recipes/browse-all-recipes/bacon-wrapped-apricots-with-sage-recipe-00000000024610/

Beef Barley Soup with vegetables

1 1/2 lb ground beef

6 cups of water

3 beef bullion cubes

2 cups sliced carrots

1 1/2 cup chopped celery

1 1/2 cup chopped onion

3 cloves of garlic

1/2 cup green pepper, chopped

1/3 cup barley

2 bay leafs

1/4 cup ketchup

1 can diced tomatoes (28 oz)

1 can tomatoe sauce (8 oz)

Salt and pepper to taste

Brown the ground beef and drain

Brown, onion, carrots, clergy and garlic

Add everything to pot

Cook for 1 hour

Apelsin Kyckling med Bulgur

Dadlar, russin, fikon – allt passar lika bra till bulgurn. Nötterna får gärna vara salta, till exempel cashew- eller jordnötter.

Portioner: 4 pers,

Tid: 20 min

4 kycklingfiléer (à 150 g)

3 dl bulgur

6 dl vatten

1 hönsbuljongtärning

1 liten purjolök

1 msk + 1 msk smör

½ dl hackad torkad frukt

½ dl grovhackade nötter

1 tsk rosmarin

1 tsk salt

1 krm nymald svartpeppar

smör till stekning

1 apelsin

1. Koka bulgur i vatten med buljongtärning enligt anvisning på förpackningen.

2. Ansa och strimla purjolöken. Fräs den i 1 msk smör i en gryta. Rör i frukt, nötter och den kokta bulgurn

3. Banka ut kycklingfiléerna med handen. Krydda med rosmarin, salt och peppar. Stek dem i smör tills de är genomstekta, 4–5 min på varje sida. Skölj apelsinen noga i ljummet vatten. Riv skalet och pressa ut saften. Häll apelsinsaften över kycklingen och tillsätt skalet.

4. Servera kycklingen med apelsinsky och bulgur.

Näring/portion: Ca 510 kcal, 12 g fett, 44 g protein, 53 g kolhydrater.

Chicken and Bok Choy Stir Fry

Stir­fries are the essence of a fast, after­work meal. The most time­consuming part is paring meat and vegetables into small bits. After that, they cook in minutes once they meet the very hot pan.

Unless you have a stove with a burner specifically made for a wok, don’t use one here. Instead, use a flat­bottomed skillet or sauté pan, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least 5 minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear.

Stir­fries are infinitely variable, and I vary this basic recipe a lot. Beef or pork can stand in for chicken, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have it down. It will be faster than takeout and far tastier.

Chicken and Bok Choy Stir Fry

Yield Serves 2 to 3 Time 30 minutes

Ingredients

2 tablespoons soy sauce

2 tablespoons rice wine vinegar 

1 1/2 tablespoons sesame oil 

2 teaspoons light brown sugar 

3/4 pound boneless chicken thighs, cut into 1/2­inch strips 

2 tablespoons finely chopped gingerroot

2 cloves garlic, finely chopped 

3 tablespoons peanut or vegetable oil 

1/2 pound bok choy (1 head), trimmed and thinly sliced 

2 leeks (1/2 pound), halved lengthwise and thinly sliced 

Pinch chili flakes 

Salt, as needed 

Cooked rice, for serving.

Method

1. In a mediumbowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 30 minutes.

2. Heat a large, 12­ inch skillet over high heat until extremely hot, about 5minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

3. Add the remaining peanutoil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. 

Serve immediately, over rice.

Source: The New York Times

dinersjournal.blogs.nytimes.com/printThis.html?ID=101464&full_text=parent_form_text

Indiska Lammjärpar med linser

1  stor rödlök

1  förpackning kokta gröna linser, (380 g)

400 g lammfärs

2msk+2msk konc kalvfond

2 msk vatten

1 tsk salt

1 krm nymald svartpeppar

1/2msk+1msk garam masala

2 burkar körsbärstomater, (á 400 g)

1 ask spenat, (70 g)

Tillbehör

3 d  basmatiris eller couscous large

1. Skala och finhacka löken. Häll av och skölj linserna. Mosa 1 dl av dem i en skål.  
2. Blanda färsen med 2 msk fond, vatten, mosade linser, salt, peppar och 1/2 msk garam masala. Forma små järpar av färsen och lägg dem på en vattensköljd skärbräda. 
3. Stek järparna runt om i en stekpanna med släpp-lättbeläggning ca 3 min. Tillsätt löken och låt fräsa med tills den blivit mjuk, ca 3 min. Strö över 1 msk garam masala och låt fräsa med 1 minut. Tillsätt tomater och 2 msk fond och rör om. Låt småputtra under lock ca 10 min.  
4. Rör ner linser och spenat och låt koka upp. Servera järpar och sås med ris eller couscous.

Allt Om Mat

http://www.alltommat.se/recept/Indiska-lammjarpar-med-linser-18508

Not So Holy Meatballs

3 msk  ströbröd

1 dl  mjölk

1,5 tsk  malen spiskummin

1 st  vitlöksklyfta(or), pressad

0,5 msk  ingefära, riven, färsk

500 gram  nötfärs

3 msk  smör, eller ghee

1 dl  vatten

2 dl  grädde

1 st  kanelstång/stänger, ca 4 cm

1 krm  cayennepeppar

0,5 tsk  koriander, malen

0,5 tsk  gurkmeja

salt och nymalen svartpeppar

1 kruka(or)  koriander

0,5 dl  rostade mandelflagor

Tillagning

1. Blanda ströbröd, mjölk och kryddor. Låt svälla några minuter. Tillsätt köttfärs och 1 1/2 tsk salt och blanda till en smidig smet.
2. Rulla köttbullar och stek i smör eller ghee ca 5 minuter.
3. Häll i vatten, grädde, kanelstång, cayenne, koriander och gurkmeja i stekpannan. Låt allt koka ihop 5 minuter. Smaka av.
4. Före servering slänger du på en näve hackad koriander och rostade mandelflagor som garnering.

Receptet kommer från David Batras kokbok "Inte så tråkiga indiska mat". Bilder Wolfgang Kleinschmidt

http://www.tasteline.com/Recept/Oheliga_kottbullar

Curryfried chicken with Sambal Olek and Mango Sauce

Kycklinggryta

4 st  kycklingfilé(er)

1 msk  curry, madras

1 krm  svartpeppar

1 tsk  salt

2 msk  smör, till stekning

1 msk  Bong Touch of Taste Grönsaksfond

2 dl  vispgrädde

0,5 dl  mango chutney

Ris

2 dl  ris

1 msk  Bong Touch of Taste Grönsaksfond

1 st  morot

1 st  paprika, gärna röd för färgen skull

0,5 st  zucchini

4 dl  vatten

Tillagning

1. Krydda kycklingen med häften av curryn, salt & peppar.

2. Bryn filéerna i smör i en stekpanna.

3. Slå på Bong Touch of Taste grönsaksfond, resten av curryn, vispgrädde och mango chutney i pannan och låt puttra, ca 5-8 min.

4. Koka riset i 4 dl vatten med Bong Touch of Taste grönsaksfond.

5. Riv moroten grovt och låt koka med riset från start.

6. Riv även paprikan och zucchinin grovt och tillsätt i riset när riset är klart.

7. Servera kycklingfiléerna med grönsaksriset.

http://www.tasteline.com/Recept/Currystekt_kycklingfile_i_sambal-_och_mangosas_med_gronsaksris

Chicken w/Peaches

I halved the chicken, and just used breasts, since Max is a big breast fan.

Chicken and Peaches Food Network Link

Ingredients
2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce
Directions
Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.

While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

Meatball Soup

Ingredients:

1 (1 pound) package frozen cooked meatballs
1 (28 ounce) jar pasta sauce
6 cups water
1 cup pre-shredded carrots
3 cloves garlic, minced
1 green bell pepper, chopped
1 cup orzo pasta
1/2 cup grated Parmesan cheese
Preparation:

In large stockpot combine all ingredients except for green bell peppers, pasta, and cheese.

Bring to a boil, then reduce heat ato medium low and simmer for 15 minutes.

Add peppers and pasta; cook over medium high until pasta is tender, about 8-10 minutes longer, stirring frequently.

Serve with cheese.

Mexican Lasagna

 

Mexican Lasagna

Ingredients

    3 tablespoons extra-virgin olive oil

    2 pounds ground chicken breast, available in the packaged meats case

    2 tablespoons chili powder

    2 teaspoons ground cumin

    1/2 red onion, chopped

    1 (15-ounce) can black beans, drained

    1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

    1 cup frozen corn kernels

    Salt

    8 (8 inch) spinach flour tortillas, available on dairy aisle of market

    2 1/2 cups shredded Cheddar or shredded pepper jack

    2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Spicy Sausage and Escarole Soup

Spicy Sausage, Escarole & White Bean Stew

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Pineapple Chicken

 

Pineapple Chicken

http://allrecipes.com//Recipe/pineapple-chicken/Detail.aspx

Ingredients

.                 5 skinless, boneless chicken breast halves

.                 1 1/2 (1 ounce) packages dry onion soup mix

.                 2 cups water

.                 1 (15 ounce) can pineapple, drained

.                 1 large orange, sliced in rounds

.                 1 tablespoon vegetable oil

Directions

.  oil up large frying pan. Brown chicken breasts in pan, meat side down.

.  Turn chicken over; add pineapple chunks, onion soup, and water.

Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.

Southern Pork Tenderloin

 

http://southernfood.about.com/od/porktenderloin/r/r80710d.htm

    .  2 pork tenderloins, cut in 1-inch slices

    .  2 tablespoons flour

    .  1/2 teaspoon salt

    .  Dash black pepper, or to taste

    .  2 to 3 tablespoons olive oil

    .  1 cup orange juice

    .  1/2 teaspoon dried leaf basil

    .  2 tablespoons brown sugar

    .  2 tablespoons red wine vinegar

    .  1 clove garlic, minced

    .  1/2 teaspoon chili powder

    .  6 to 8 green onions, thinly sliced

Preparation:

Heat oven to 350°.

Slice pork tenderloins into 1-inch rounds; using the heel of your hand, flatten each slice slightly.

Combine flour, salt and pepper; coat pork pieces with the mixture.

In a large skillet, heat olive oil over medium-high heat. Saute the pork slices for about 2 minutes on each side, or until browned. Combine remaining ingredients and pour over the pork (If your skillet is not ovenproof, put the pork in a baking dish first). Transfer to the oven and bake, uncovered, for 20 to 25 minutes, until pork is glazed and mixture is reduced and slightly thickened.
Serves 4 to 6.

West Virginia Yum Yums

West Virginia Yum Yums

1 can Campbells Golden Mushroom soup


1 large green pepper, chopped


4-5 organic carrots
,chopped

1 medium mushroom
,

1 lb of pork tips
 (I cut up tenderloin)

1 tbs butter

Salt and pepper to taste

Seasoning of your choice

1. Take the tablespoon of butter and melt in a pan. 
2. Season pork with salt and pepper, and heat the tips on medium until cooked thoroughly. 
 3.  Add a bit less than 1 can of water to the mushroom soup and add water/soup mix to pan. 
4. Stir. Let sit for five minutes. 
5. Add carrots. Stir. Wait two minutes. 
6. Add pepper and mushrooms and any spices you desire. 
7.Turning the mixture over and over again, heat for at least fifteen minutes or until ready. 

Grandma Frieda's Meatballs

6 lb ground pork
2 lb ground beef
3.5 dl breadcrumbs
5 dl heavy cream
5 egg yolk
5 boiled potatoes
1/2 bottle honey mustard
brown sugar
salt
black peppar
3/4 bottle onion powder


Directions:
1.    Boil the potatoes
2.    Soak bread crumb in heavy cream
3.    Mix bread crumb, potatoes, mustard, sugar, salt, pepper, egg yolk, onion powder.
4.    Mix ground beef with mixture, make sure it has a lot of taste
5.    Let mixture sit for a couple of hour in fridge or over night.
6.    Roll meatballs in your armpit, Make them small. Small.
7.    Fry them in a pan
EAT