Wednesday, March 31, 2010

Salad Shirazi

4-6 servings

1 english cucumber, diced
2 medium tomatoes, diced
1/4 cup diced sweet or red onion
Juice of 1 lemon
2 tbs olive oil
1/2 teaspoon each dry dill & mint
salt and pepper to taste
1/4 teaspoon sumac

Mix it all up and chill until ready to serve.

- salad shirazi -

Tuesday, March 30, 2010

Beef Stew

8 servings

1 1/2lbs stewing beef, cubed
1/2 cup flour

1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 small onion, diced
10 small potatoes, cut in half
1 cup baby carrots
1 cup mushrooms, cut in quarters
5 cloves garlic
1/2 tsp each rosemary & thyme
1 tsp dried oregano
salt & pepper
1/2 cup water
1 heaping tablespoon flour

Season the flour with a few pinches of salt and pepper, then toss the meat cubes in it. Shake off the extra flour and fry in olive oil in a nonstick pot or dutch oven over medium high heat until brown on all sides. Do this in batches of 3 or 4 so the pot doesn't cool down too much or the meat will boil instead of brown.

Once the meat is browned, add the onion and fry for a few minutes until golden.

Add all other ingredients and add water to cover the meat. Bring to a simmer on high heat then reduce to medium low and simmer about 1 1/2 hours until the meat is tender.

Take 1/2 cup of water and stir in 1 tablespoon of flour until there are no lumps. Add to simmering stew and cook until thickend. If you like your stew thicker, add more flour.

- beef stew -

Sunday, March 28, 2010

Lentil Soup

V To make this vegan, leave out the bacon.

Lentil Soup 6-8 servings

1 onion diced
1 large carrot diced
2 celery stalks diced
3 stips bacon diced
1 teaspoon olive oil
1 1/2 cups dry lentils
1 tsp paprika
1/2 tsp cumin
1 tsp dry dill
1 tsp chili powder
salt & pepper to taste
5 cups water
1 19oz can diced canned tomatoes with juice
1 cup chopped fresh parsley

Cook the vegetables and bacon in oil until they're tender. Stir in lentils to coat and stir in spices.

Cover with water and simmer until the lentils are tender. If it seems too thick add more water.

Add the can of tomatoes with their juices and stir. Add parsley and cook for another 5 or 10 minutes.

Serve with a squeeze of lemon.

- lentil soup -

Monday, March 8, 2010

Homemade Burgers

4-6 servings

1lb lean ground beef
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1/2 cup shredded cheddar
1 egg
salt & pepper
1 tsp oregano
1/4 cup italian seasoned bread crumbs

4-6 buns or pita halves
Toppings of choice

Mix it all up and form into 4-6 patties. Bake, grill or fry until the meat is just cooked. Top with anything you like. We like he basics such as cheddar, tomatoes, lettuce, pickles, ketchup, mustard and mayo.

Tip: They now sell burger buns that are super thin. If you don't want to fill up on bread, try to find them, or do what I did and use 1/2 a pita.

- homemade burgers -

Sunday, March 7, 2010

Homemade Marinara Sauce

Unsure about the serving size, I didn't measure the finished sauce.

2 (14.5 ounce) cans stewed tomatoes
1/3 cup tomato paste

4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.

- homemade marinara -