mushroom barley soup

Standard

a hearty soup good for a cold winters day

2 lbs beef shanks
3 onions diced
2 stalks celery chopped
2 carrots chopped
2 oz dried shiitake mushrooms
1 lb white mushrooms chopped
12 cups chicken stock
1 1/2 cup pearled barley,not quick cook
1/2 cup dried split peas
3 Tbsp soy sauce
salt and pepper
1 Tbsp oil

pour 4 cups boiling water over the shitakes and let sit for 30 minutes
strain,reserving 1 cup liquid
slice the shiitakes

in a large kettle warm the oil
season the beef shanks with salt and pepper
lightly brown in the oil about 2 minutes a side
remove from the heat and set aside
saute the onions,celery and carrot 7 minutes over medium high heat.
add the remaining ingredients including the reserved beef shanks
bring to a boil and reduce heat to simmer
simmer partially covered 2 hours
remove the beef shanks
remove the meat from the bones and shred
return to the soup

the soup is best if served the next day

8-10 servings

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Chicken Tikka Masala

Standard

a friend made this from an online recipe. i modified it a little

1 Tbsp butter
1 Tbsp olive oil
1 Tbsp vegetable oil
2 lbs boneless chicken thighs diced
2 medium onions diced
4 cloves garlic minced
1 Tbsp cumin
1 tsp salt
1 tsp fresh grated ginger
1 tsp cayenne pepper
1/2 tsp cinnamon
1/4 tsp tumeric
1 14oz can tomato sauce
1 cup heavy cream
2 tsp paprika
1 Tbsp sugar
1 tsp curry powder (i used madras )

heat the butter and olive oil
add the onion and saute 5 minutes until translucent
add the garlic and ginger and cook 1 minute more
stir in the cumin,salt,cayenne,tumeric and cinnamon
saute 2 more minutes
add the tomato sauce,bring to a boil and simmer 10 minutes
stir in the cream,paprika and sugar
return to a simmer and cook until thickened 10-15 minutes,stirring often

In a separate skilled heat the vegetable oil and add the chicken.
sprinkle with the curry powder
saute until lightly browned  3-4 minutes
pour into the sauce
simmer 30 minutes,until the chicken is cooked through

serve over rice or cauliflower rice

serves 4

 

 

Salt and Pepper shrimp

Standard

1 1/2 lbs large shrimp
3 tbsp cornstarch
1 1/2 tsp salt divided
1 tsp ground black pepper
1 tsp sichuan pepercorns ground
1 sliced jalapeno
1 cup oil

mix the cornstarch the black pepper a,d 3/4 tsp salt in a bowl
pat the shrimp dry and toss with the cornstarch mix.
heat the oil in a wok until a drop of water sizzles in it
working in 2 batches fry the shrimp about 1 minute a side
drain on paper towels
toss with the sichuan peppercorns, the remaining 3/4 tsp salt and the jalapeno

Chicken thighs braised with mustard greens and squash

Standard

a recipe from bon appetit,slightly modified

  • 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
  • 2 tablespoons vegetable oil
  • 8 scallions, white and pale green parts sliced into 1-inch pieces,
  • 4 dried chiles de árbol
  • 1 2-inch piece ginger, peeled, thinly sliced
  • 1 cup dry white wine
  • ½ cup soy sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 cups  chicken broth, divided
  • 1 butternut squash,  diced
  • 1 bunch mustard greens, tough stems removed, leaves torn

    Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 10-12  minutes. Transfer to a plate, placing skin side up

    Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate and place in a warm oven to keep warm

    Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.

    can be served over rice if desired

    serves 3-4

Seared tuna with avocado and ginger sauce

Standard

2 Ahi tuna steaks 6-8 oz each
1 avocado cut into slices

Sauce:
1 Tbsp minced garlic
2 Tbsp minced ginger
1/3 cup soy sauce
1/4 cup olive oil
1 Tbsp sugar
1 tsp sesame oil
juice of 4 limes
1/2 cup chopped cilantro
pinch red pepper flakes

mix all the sauce ingredients in a small bowl
puree in a blender
set aside

season the tuna with a little salt and pepper
heat  2 Tbsp or so of oil in a sautee pan until hot
cook the tuna about 2 minutes per side for rare/medium rare

place some of the sauce on a plate,place the tuna on top,spoon a little more sauce on top and top with the avocado

Low Carb Pizza crust

Standard

1 head cauliflower
2 eggs beaten
3/4 cup almond flour
1 cup grated parmesean
1 tsp minced garlic
1 tsp italian seasoning
1/2 tsp koser salt
1/2 tsp ground black pepper
vegetable oil

preheat oven and either a large cookie sheet or pizza stone to 425
use a food processor to grate the cauliflower so its about the size of rice kernels
place in a kitchen towel and squeeze to get out as much liquid as possible
place into a medium bowl
add the remainder of the ingredients and mix well until the batter sticks together when pressed

Line a second large cookie sheet/stone with parchment paper
brush with oil
form a 12″ circle in the center of the parchment paper with the dough.
cover with another sheet of parchment paper (to prevent sticking) and roll out to an equal thickness (fairly thin if possible)
slide the parchment paper with the rolled dough onto the preheated pizza stone

bake 20-25 minutes until golden brown

top with cheese and sauce of your choice and cook 5-7 minutes more
remove and let sit 5 minutes

chicken escabeche

Standard

chicken in a tangy sauce

1 Tbsp cumin seeds
1 Tbsp corriander
1 Tbsp minced garlic
1 onion chopped
1 carrot chopped
1 bay leaf
1/3 cup olive oil plus more for sauteeing
2/3 cup red wine vinegar
4 chicken legs
4 chicken thighs
1 serrano chile thinly sliced
1/2 cup golden raisins
3/4 cup fresh mint leaves

preheat oven to 400
in a medium saucepan toast cumin and corriander 1 minute
add the 1/3 cup of olive oil,onion carrot and garlic and saute 5 minutes or until the onion is translucent
add bay leaf,vinegar and 1/2 cup water
bring to a boil and simmer 1 minute then set aside

season the chicken with salt and pepper
working in batches if needed saute skin side down about 10 minutes until golden brown.  turn over and saute 1 more minute.
once all the chicken has been browned pour the cooked sauce over all the chicken. sprinkle the raisins and chile over all.

place in preheated oven and cook uncovered 15 minutes  or until the thighs are about 165 on an instant read thermometer.
remove from oven and let rest 15 minutes or so. sprinkle the mint on top.

serves 4