I’m not a big soup lover, but if I do eat soup, it has to be hearty and filling. This is one of my favorites. I love my soups to have meats, beans, noodles, vegetables, or some types of pasta. Of course, I love Italian food, I could never say that enough, so I guess that’s another reason why I love this soup! Try it, and let me know how you like it, I’ll probably add some chicken breast to it, but that’s just me. Feel free to post some soup recipes of your own, on the forum, that’s what it’s there for. ENJOY!
Yields 4 servings
3 tbsp, olive oil
2 onions, chopped
½ small green or Savoy cabbage, thick stems removed and leaves shredded
2 zucchini, chopped
2 celery stalks, chopped
2 carrots, chopped
2 potatoes, chopped
2 large potatoes, peeled and chopped
4 large tomatoes, peeled and chopped
4 oz dried great northern beans, soaked overnight in enough cold water to cover
2-pints/5 c chicken or vegetable stock
4 oz dried soup pasta (I would use egg noodles or Orzo)
Salt & Pepper TT
Freshly shaved Parmesan cheese, to garnish
4 tbsp, freshly grated Parmesan cheese, to serve
1. Heat the oil in a large heavy-bottomed pan. Add the onions and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
2. Add the cabbage zucchini, celery, carrots, potatoes, and tomatoes to the pan, cover, and cook, stirring occasionally, for 10 minutes.
3. Drain and rinse the beans, then add to the pan. Pour in the stock, bring to a boil, cover, and reduce to a simmer for 1-1½ hours, or until the beans are tender.
4. Add the soup pasta to the pan and cook, uncovered, for 8-10 minutes, or until tender but still firm to the bite.
5. Season to taste with salt and pepper and ladle into warmed bowls. Garnish with fresh Parmesan cheese shavings and an extra sprinkling of pepper. Serve handing around the grated Parmesan cheese separately.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Friday, May 29, 2009
Thursday, May 28, 2009
Spanikopita
This is my all time favorite! I’m a meat eater, and I’m always drawn to recipes with meat, but when we made this in culinary school, I instantly fell in love with it. I love spinach, and I’m partial to feta cheese (only in this and Greek salad). This is pretty tedious to make, but they sell them in several places already made. The problem with that is I need to taste it, before I serve it to my clients. That’s why I would probably make a bunch of them and freeze them, for when I need them myself, that makes more sense for me. Either way have fun with it, it’s well worth the time and effort. ENJOY!
Yield: 12 pieces
½ oz butter
1 oz shallots, minced
1 tbsp garlic, minced
6 oz spinach, cleaned and stems removed
1/ tsp ground nutmeg
1 ½ tsp dill, chopped
3 oz feta cheese, crumbled
1 oz mozzarella cheese, grated
½ tsp salt
Pinch of ground black pepper
6 Phyllo Dough Sheets
4 oz butter, melted
1. Melt the butter in a sauté pan over medium heat until it starts to bubble. Add the shallots and garlic and sweat until translucent
2. Add the spinach, nutmeg, and dill and sauté gently until the spinach is wilted, 1-2 minutes. Transfer the spinach micture to a stainless-steel bowl and allow it to cool to room temperature. Add the cheese and season with salt and pepper. Keep the filling refrigerated until needed.
3. Lay 1 sheet of phyllo dough on a cutting board. Brush it lightly with melted butter. Place another sheet of phyllo dough directly onto the buttered sheet and brush it lightly with butter. Repeat for a third time.
4. Cut the phyllo dough lengthwise into 6 even strips. Place 1 oz of spinach filling onto the bottom right corner of each strip. Fold the bottom right corner of the strip diagonally to the left side of the strip to create a triangle of dough encasing the filling. Fold the bottom left point of the dough up along the left side of the dough to seal in the filling.
5. Fold the bottom left corner of the dough diagonally to the right side of the dough to form a triangle. Fold the bottom right point up along the right edge of the dough. Repeat until the end of the strip is reached and you have a triangle of layered phyllo dough with the filling wrapped inside. Repeat with each strip.
6. Place the phyllo triangles on a parchment-lined sheet pan and brush each with melted butter.
7. Bake in a 400ºF oven until golden brown, 15-20 minutes. Serve immediately.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yield: 12 pieces
½ oz butter
1 oz shallots, minced
1 tbsp garlic, minced
6 oz spinach, cleaned and stems removed
1/ tsp ground nutmeg
1 ½ tsp dill, chopped
3 oz feta cheese, crumbled
1 oz mozzarella cheese, grated
½ tsp salt
Pinch of ground black pepper
6 Phyllo Dough Sheets
4 oz butter, melted
1. Melt the butter in a sauté pan over medium heat until it starts to bubble. Add the shallots and garlic and sweat until translucent
2. Add the spinach, nutmeg, and dill and sauté gently until the spinach is wilted, 1-2 minutes. Transfer the spinach micture to a stainless-steel bowl and allow it to cool to room temperature. Add the cheese and season with salt and pepper. Keep the filling refrigerated until needed.
3. Lay 1 sheet of phyllo dough on a cutting board. Brush it lightly with melted butter. Place another sheet of phyllo dough directly onto the buttered sheet and brush it lightly with butter. Repeat for a third time.
4. Cut the phyllo dough lengthwise into 6 even strips. Place 1 oz of spinach filling onto the bottom right corner of each strip. Fold the bottom right corner of the strip diagonally to the left side of the strip to create a triangle of dough encasing the filling. Fold the bottom left point of the dough up along the left side of the dough to seal in the filling.
5. Fold the bottom left corner of the dough diagonally to the right side of the dough to form a triangle. Fold the bottom right point up along the right edge of the dough. Repeat until the end of the strip is reached and you have a triangle of layered phyllo dough with the filling wrapped inside. Repeat with each strip.
6. Place the phyllo triangles on a parchment-lined sheet pan and brush each with melted butter.
7. Bake in a 400ºF oven until golden brown, 15-20 minutes. Serve immediately.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Wednesday, May 20, 2009
Gyro with Tzatziki Sauce
Gyro is a fairly popular dish in America, but I’m not that big of a fan. Well I can’t say that, I just never tried it that much. From the sound of this recipe, I’m going to try to make it myself and put my own touch to it. I’m the type of Chef that like to learn how to cook from different cultures, because I’ve already mastered Soul Food, what’s the point of keeping yourself in a box, so I enjoy learning how to cook different things. My Romanian friend introduced me to Tzatziki sauce in Portland, OR. She used to go out to the little Greek food cart, and just get the sauce with some fresh pita bread it was delicious. I had planned to make it for an event, but I ran out of time. I know when I do cook it it’ll taste awesome.
1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
2. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
3. To cook in the oven as a meatloaf, proceed as follows:
4. Preheat the oven to 325 degrees F.
5. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
6. To cook on a rotisserie, proceed as follows:
7. Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
8. Preheat the grill to high.
9. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce:
Yields 1 ½ cups
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tbsp olive oil
2 tsp red wine vinegar
5 to 6 mint leaves, finely minced
1. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
2. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
3. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
2. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
3. To cook in the oven as a meatloaf, proceed as follows:
4. Preheat the oven to 325 degrees F.
5. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
6. To cook on a rotisserie, proceed as follows:
7. Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
8. Preheat the grill to high.
9. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce:
Yields 1 ½ cups
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tbsp olive oil
2 tsp red wine vinegar
5 to 6 mint leaves, finely minced
1. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
2. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
3. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Tuesday, May 19, 2009
Beef Teriyaki Skewers
This hors d’ oeuvres goes hand and hand with the chicken satay. This is the perfect addition to a cocktail party, or the start to a 5-course meal. The portions are small enough to have 3 or more, and not ruin your appetite for the main course. Beef and Teriyaki sauce goes hand and hand. We used to make some teriyaki steaks for the luau in Hawaii, and it was really simple and easy to make, but it’s delicious. You don’t have to use beef tenderloin, could be expensive, you could use top round as well, just cook it quickly. If you have any variations of this recipe, feel free to post it on the forum.
Beef Teriyaki Skewers
1½ fl oz Vegetable oil
1½ fl oz Soy sauce
1 oz ginger root, grated
2 garlic cloves, chopped
1 lb Beef Tenderloin
Teriyaki Sauce
¼ c Soy sauce
1 ½ tbsp Brown Sugar
1 ½ tsp sherry
1 tsp ginger, minced
1 garlic clove, minced
1. Mix together the oil, soy sauce, ginger, and garlic.
2. Cut the beef into small cubes, about ¾ in. on a side. Marinate in the soy sauce mixture 2-3 hours, refrigerated.
3. For the sauce, combine the soy sauce, brown sugar, sherry, ginger, and garlic. Stir over low heat until the sugar is dissolved. Cool.Thread each meat cube on a wooden cocktail skewer. Cook quickly under a salamander or broiler. Serve hot.
Beef Teriyaki Skewers
1½ fl oz Vegetable oil
1½ fl oz Soy sauce
1 oz ginger root, grated
2 garlic cloves, chopped
1 lb Beef Tenderloin
Teriyaki Sauce
¼ c Soy sauce
1 ½ tbsp Brown Sugar
1 ½ tsp sherry
1 tsp ginger, minced
1 garlic clove, minced
1. Mix together the oil, soy sauce, ginger, and garlic.
2. Cut the beef into small cubes, about ¾ in. on a side. Marinate in the soy sauce mixture 2-3 hours, refrigerated.
3. For the sauce, combine the soy sauce, brown sugar, sherry, ginger, and garlic. Stir over low heat until the sugar is dissolved. Cool.Thread each meat cube on a wooden cocktail skewer. Cook quickly under a salamander or broiler. Serve hot.
Thursday, May 14, 2009
Chicken Satay
This is the perfect starter to a meal. It’s delicious a eloquent, but cost effective. A welcomed changed from the meatballs, ad chicken wings. This is a must have at parties where you’ll have passed or buffet style hors d’ oeuvres. The marinade and the peanut sauces are both very easy to make, you may find most the ingredients in your pantry at home. Enjoy, if you have some interesting recipes please post it on the forum of my website.
Yields 36 pieces
2 garlic cloves, crushed
2 oz ginger root, grated
2 oz brown sugar
3 fl oz sesame oil
1 fl oz soy sauce
1 lb Boneless, skinless chicken breast
Peanut Sauce:
4 fl oz Water
3 garlic cloves, finely chopped
8 oz peanut butter
4 fl oz coconut milk
2 tbsp plus 2 tsp Honey
2 tbsp plus 2 tsp Lemon juice
2 tbsp plus 2 tsp soy sauce
TT Hot pepper sauce
1. Soak 36 bamboo skewers, 6 in. long, in cold water overnight (to prevent burning when grilling)
2. Place garlic, ginger, brown sugar, sesame oil, and soy sauce in a blender and blend until smooth.
3. Cut the chicken into think strips lengthwise. Place them in a bowl. Pour the marinade mixture over the chicken and stir to coat well. Cover and refrigerate for 2 hours or more
4. Prepare a dipping sauce: Bring the water to a boil and add the chopped garlic. Simmer for 1 minute.
5. Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes until smooth and thick.
6. Stir in the honey, lemon juice, soy sauce, and hot pepper sauce. Remove from the heat. Cool.
7. Thread the marinated chicken onto soaked skewers.
8. Grill under a salamander or over a charbroiler for approximately 2 minutes on each side, bushing with the leftover marinade.
9. Serve with dipping sauce.
Yields 36 pieces
2 garlic cloves, crushed
2 oz ginger root, grated
2 oz brown sugar
3 fl oz sesame oil
1 fl oz soy sauce
1 lb Boneless, skinless chicken breast
Peanut Sauce:
4 fl oz Water
3 garlic cloves, finely chopped
8 oz peanut butter
4 fl oz coconut milk
2 tbsp plus 2 tsp Honey
2 tbsp plus 2 tsp Lemon juice
2 tbsp plus 2 tsp soy sauce
TT Hot pepper sauce
1. Soak 36 bamboo skewers, 6 in. long, in cold water overnight (to prevent burning when grilling)
2. Place garlic, ginger, brown sugar, sesame oil, and soy sauce in a blender and blend until smooth.
3. Cut the chicken into think strips lengthwise. Place them in a bowl. Pour the marinade mixture over the chicken and stir to coat well. Cover and refrigerate for 2 hours or more
4. Prepare a dipping sauce: Bring the water to a boil and add the chopped garlic. Simmer for 1 minute.
5. Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes until smooth and thick.
6. Stir in the honey, lemon juice, soy sauce, and hot pepper sauce. Remove from the heat. Cool.
7. Thread the marinated chicken onto soaked skewers.
8. Grill under a salamander or over a charbroiler for approximately 2 minutes on each side, bushing with the leftover marinade.
9. Serve with dipping sauce.
Wednesday, May 13, 2009
Spicy Mango Chutney
I love Mango! I never tasted them until I live in Hawaii. There’s a trick to getting the right one, because some can be too ripe, and have a sour tinge to it, and some can be under ripe, and taste like cardboard, you have to get a happy medium. The good thing about he under ripe mango, you can wait to cut into it until it’s ripe enough. The good thing about the overripe one is you can use it for a sauce, or vinaigrette. I made a mango, cilantro, and ginger vinaigrette when stuck in a jam, and it ended up being the best marinade I ever made. I made this chutney for my menu tasting event last year, and several people suggested I bottle it. I don’t know about that, but this is a very good recipe. It’s not really spicy when you remove the seeds and the membrane from the inside of the pepper (not that jalapeno is a hot pepper to begin with). If you have a nice chutney recipe to share, please post it.
Yield 32 fl oz
3 mangos, peeled and chopped
3 ½ raisins
1jalapeno, minced
4 garlic cloves, minced
½ oz minced ginger
7 ¾ oz packed dark brown sugar
8 fl oz white wine vinegar
½ tsp salt
1 tsp turmeric
1. Combine the mangos, raisins, jalapeno, garlic, ginger, and sugar. Let the mixture rest under refrigeration for 24 hours.
2. Add the vinegar, bring to a boil and simmer for 15 minutes. Add the salt; simmer 10 minutes. Add the turmeric; simmer 5 minutes.
3. Cool the chutney and transfer to a clean storage container. Hold covered under refrigeration for up to 2 weeks.
Yield 32 fl oz
3 mangos, peeled and chopped
3 ½ raisins
1jalapeno, minced
4 garlic cloves, minced
½ oz minced ginger
7 ¾ oz packed dark brown sugar
8 fl oz white wine vinegar
½ tsp salt
1 tsp turmeric
1. Combine the mangos, raisins, jalapeno, garlic, ginger, and sugar. Let the mixture rest under refrigeration for 24 hours.
2. Add the vinegar, bring to a boil and simmer for 15 minutes. Add the salt; simmer 10 minutes. Add the turmeric; simmer 5 minutes.
3. Cool the chutney and transfer to a clean storage container. Hold covered under refrigeration for up to 2 weeks.
Tuesday, May 12, 2009
Hummus
Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted, but I wouldn’t recommend it. Be sure to use a good olive oil, to top it off, this is could be a quick, yet elegant addition to your cocktail party.
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
**Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
**Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Monday, May 11, 2009
Jallof Rice
I’ve been trying to make this dish for years; this is a very popular African dish, which differs from region to region. This particular recipe comes from West Africa, and it sounds delicious! My friend usually makes this for us, and brings it into work; it’s always so nice and flavorful! It’s also listed on the recipe that it’s one of the most easy to prepare, because the ingredients are readily available in the Western countries. I can’t wait to try it, because it’s on my menu for the tasting. If you know any other recipes from other regions, please share them with us, so we could experience all different types.
Yields 4-6 Servings
500 g (1 lb) lean beef or chickenSalt and ground white pepper, to tasteVegetable oil for frying1L (1-3/4 pt) stock or water with 3 crushed stock cubes3 large onions, finely chopped4 cloves garlic, peeled and finely chopped2-3 chilies (hot peppers), finely chopped4 large tomatoes, blanched, peeled and blended or mashed (can tomatoes are ok)45 g (3 tablespoons) tomato paste250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans, mushrooms and capsicums (sweet or bell peppers)500 g (1 lb) long-grain riceLettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish
1. Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
2. Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
3. Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chilies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
4. Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 4-6 Servings
500 g (1 lb) lean beef or chickenSalt and ground white pepper, to tasteVegetable oil for frying1L (1-3/4 pt) stock or water with 3 crushed stock cubes3 large onions, finely chopped4 cloves garlic, peeled and finely chopped2-3 chilies (hot peppers), finely chopped4 large tomatoes, blanched, peeled and blended or mashed (can tomatoes are ok)45 g (3 tablespoons) tomato paste250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans, mushrooms and capsicums (sweet or bell peppers)500 g (1 lb) long-grain riceLettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish
1. Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
2. Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
3. Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chilies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
4. Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Thursday, May 7, 2009
Aubergines with Mozzarella & Parmesan
I love, love, love me some Italian food, I won’t say it again (I promise, lol!). I’m scouring the recipe world looking for delicious vegetarian dishes, because I’m a carnivore of sorts. I love me some meat! I don’t go a day without it, it’s almost like I’m missing something very important. I need to break out of that, and feed my body more vegetables and dairy for calcium. Flipping through this book, I came across this recipe; it almost looks like lasagna with a crunchy cheese crust on top. Yummy, Yummy, to my tummy! I’m going to try it this weekend for sure, and if it’s as good as it looks, I’ll include it on next week’s menu. If you have any Vegetarian recipes to share, please feel free. ENJOY!
Yields 6-8 Servings
3 Eggplants, sliced thinly
Olive oil, for brushing
10½ oz of mozzarella di bufala, sliced
1 c freshly grated Parmesan cheese
3 tbsp, dried, uncolored bread crumbs
1 tbsp, butter
Sprigs fresh flat leaf parsley to garnish
Tomato and basil sauce:
2 tbsp, virgin olive oil
4 shallots, chopped finely
2 garlic cloves, chopped finely
14oz canned tomatoes
1 tsp sugar
8 fresh basil leaves, shredded
salt & pepper (TT)
1. Arrange the eggplant slices in a single layer on one or two large baking sheets. Brush with olive oil and bake in a preheated oven, 400ºF, for 15-20 minutes, until tender but not collapsing.
2. Meanwhile, make the tomato and basil sauce. Heat the oil in a heavy-bottom pan; add the shallots and cook, stirring occasionally for 5 minutes, until softened. Add the garlic and cook for 1 minute more. Add the tomatoes, with their can juices, and break them up with a wooden spoon. Stir in sugar, and season to taste (TT) with salt and pepper. Bring to a boil, reduce the heat, and let simmer for about 10 minutes, until thickened. Stir in Basil leaves
3. Brush an ovenproof dish with olive oil and arrange half the eggplant slices in the bottom. Cover with half the mozzarella, spoon over half the tomato sauce, and sprinkle with half the Parmesan. Mix the remaining Parmesan with the breadcrumbs. Make more layers, ending with the Parmesan mixture.
4. Dot the top with butter and bake for 25 minutes, until the topping is golden brown. Remove from the oven and let stand for 5 minutes, before slicing and serving, garnished with parsley.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 6-8 Servings
3 Eggplants, sliced thinly
Olive oil, for brushing
10½ oz of mozzarella di bufala, sliced
1 c freshly grated Parmesan cheese
3 tbsp, dried, uncolored bread crumbs
1 tbsp, butter
Sprigs fresh flat leaf parsley to garnish
Tomato and basil sauce:
2 tbsp, virgin olive oil
4 shallots, chopped finely
2 garlic cloves, chopped finely
14oz canned tomatoes
1 tsp sugar
8 fresh basil leaves, shredded
salt & pepper (TT)
1. Arrange the eggplant slices in a single layer on one or two large baking sheets. Brush with olive oil and bake in a preheated oven, 400ºF, for 15-20 minutes, until tender but not collapsing.
2. Meanwhile, make the tomato and basil sauce. Heat the oil in a heavy-bottom pan; add the shallots and cook, stirring occasionally for 5 minutes, until softened. Add the garlic and cook for 1 minute more. Add the tomatoes, with their can juices, and break them up with a wooden spoon. Stir in sugar, and season to taste (TT) with salt and pepper. Bring to a boil, reduce the heat, and let simmer for about 10 minutes, until thickened. Stir in Basil leaves
3. Brush an ovenproof dish with olive oil and arrange half the eggplant slices in the bottom. Cover with half the mozzarella, spoon over half the tomato sauce, and sprinkle with half the Parmesan. Mix the remaining Parmesan with the breadcrumbs. Make more layers, ending with the Parmesan mixture.
4. Dot the top with butter and bake for 25 minutes, until the topping is golden brown. Remove from the oven and let stand for 5 minutes, before slicing and serving, garnished with parsley.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
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