Posts Tagged ‘olive oil’

2 lbs stewing beef
1 tablespoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon sea salt
2 teaspoons extra-virgin olive oil
3 garlic cloves, minced
2 onions, thinly sliced
2 celery ribs, finely chopped
2 cups beef broth
2 sweet potatoes, peeled and cut into chunks
1 orange

Please beef in bowl and coat with dried spices and salt.

Heat oil in Dutch oven; add garlic, onion, and celery. Cook over medium heat until softened.

Stir in beef and brown. Add half the stock, cover and let simmer for 2 hours, stirring occasionally. Cut potatoes into big chunks. Using a vegetable peeler, skin 3 thick strips of peel from orange. Cut remaining peel from orange and discard. Slice orange cross-wise into thick pieces, then cut into quarters.

When beef has simmered for 2 hours, stir in sweet potatoes, orange peel, and remaining broth. Bring to a boil and reduce heat. Cover and simmer, stirring occasionally, until meat and potatoes are tender, about 30 to 45 more minutes. Stir in orange pieces. Serves 6.


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Bobby Flay’s Grilled French Fries video looks delicious.

We just bought a new barbecue and I was looking for a way to cook french fries on it and this looks easy enough. I was looking for a recipe because my method of putting oil tossed french fries in tin foil and my cast iron pot didn’t work. Bobby’s video looks a little more promising, albeit a bit more work because you have to parboil the potatoes.

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1 tablespoon Cumin Seeds
1 tablespoon Oil
2 tablespoon Cumin Seeds
½ teaspoon Black Peppercorns
4 Green Cardamom Pods
½ teaspoon Red Pepper Flakes
2 Garlic Cloves, Crushed
1 in piece Root Ginger, grated
1 teaspoon Ground Coriander
2 teaspoon Ground Cumin
½ teaspoon Salt
8 Chicken Pieces, such as thighs and drumsticks, skinned (We use drumsticks)
1 teaspoon Garam Masala

Serve with Cucumber Raita (to be posted later)

1. Dry roast 1 T of the cumin seeds for 5 minutes and then set aside.
2. Heat the oil in a large heavy-based saucepan and fry the remaining cumin seeds, black peppercorns and cardamoms for about 2-3 minutes.
3. Add the chillies, garlic and ginger and fry for about 2 minutes.
4. Add the ground coriander, ground cumin and salt and cook for a further 2-3 minutes.
5. Add the chicken. Cover and simmer for 20-25 minutes.
6. Add the garam masala and reserved toasted cumin seeds and cook for a further 5 minutes.

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2-3 garlic cloves, mashed
1 tablespoon lemon juice
1 teaspoon worcestershire sauce (contains wheat/gluten allergen I believe)
5 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 – 1 full tin anchovies (optional), I don’t use
1/2 cup grated parmeson cheese (I don’t use)

Place all ingredients in a jar and shake well.

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2 tablespoons olive oil
1 onion, diced
1 cup chopped green pepper
3 garlic cloves, chopped fine
1 1/2 teaspoons chili powder
1 1/2 teaspoon cumin ground
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon turmeric
1 can 14oz Stewed Tomatoes
1 can 14oz Kidney Beans (or 1 cup dried and soaked overnight)
1 tablespoon tomato paste
1/2 cup chicken or turkey stock, or water from cooked kidney beans
1 cup turkey or chicken meat, diced

1. In a large pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring for a minute or two more. Add more olive oil if needed.

2. Add tomatoes, beans, tomato paste, stock (or bean water) and bring to a boil.

3. Add the chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil, and turmeric.

4.  Add cooked meat.

5. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

6. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

Serve with shredded cheddar cheese, chopped red onion, and or sourcream.

Serve alone, over rice, or with corn bread.

Serves 4

Time Saving Tip
– Put bolded items (above) chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil and turmeric in a small ziploc bag.

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Jul 22 – I made these today, recipe as originally posted, and they’re not too bad. The kids find them okay. They need a bit of tweaking to get my kids to really like them. They do show promise as they don’t fall apart like the other squares I’ve been trying to make. Not only that but they are healthy and can fill someone up after ingesting a square. Will try these again very soon.
Jul 24 – Will try again with modifications in brackets.
Jul 26 – Kids love them. Changes made to recipe below. Trying brown sugar now. Will try carrots and apples instead of pears at a later date.

Makes 12 Bars

¾ cup Gluten-Free All-Purpose Flour Blend (see below)
1 cup toasted quinoa flakes or gluten-free oats (barley flakes which contain gluten)
1/3 cup date sugar (July 26 will now try brown sugar)
½ teaspoon baking powder
1 1/2 teaspoons cinnamon
¼ cup maple syrup
¼ cup oil of choice
1 egg or flax gel
1 teaspoon pure vanilla extract
2 pears, peeled and coarsely grated (In future will try 1 or 2 carrots or 2 apples to see how that affects the taste)
½ cup chopped dates, dried apricots or dried cranberries
¼ cup chopped almonds, lightly toasted (optional) (I used raisins)
¼ cup hulled pumpkin seeds, lightly toasted
2 teaspoons sesame seeds (like this addition because sesame seeds are good for calcium deprived individuals)

Preheat oven to 350 degrees. Lightly grease 8×8-inch baking pan.
Mix together flour blend, toasted quinoa flakes (I don’t toast the barley flakes) or oats, sugar, baking powder and cinnamon.
Stir in maple syrup, oil, egg and vanilla. Add pears, dates, almonds (if desired) and pumpkin seeds. Stir well to combine.
Spread mixture into prepared pan. Sprinkle sesame seeds over mixture.
Bake in preheated oven for 35 to 40 minutes or until done. Cool. Cut into 12 bars. Store in an airtight container in the refrigerator.

Living Without’s Gluten-Free All-Purpose Flour Blend
Makes 1 Cup

½ cup rice flour
¼ cup tapioca starch/flour
¼ cup cornstarch or potato starch

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This is the first dish that we ate when we learned about our allergies. I didn’t make notes as to what I did or how it cooked up so I am assuming that it was simple enough – so you may have to make some adjustments. Anyhow, everyone liked them. They remind me of the hashbrowns at McDonalds.

Cold water
4 large potatoes (3 pounds), peeled and rinsed
1 small onion, peeled
2 eggs
1/3 C Alll Purpose Flour (Wheat Free All Purpose Flour)
3/4 t Salt
1/8 t pepper
1/3 C Salad Oil
Parsley sprigs for garnish

1. Into large bowl half filled with cold water, coarsely shred potatoes and small onion.
2. In colander lined with clean towel or cheesecloth, drain shredded potatoes and onion.
3. Wrap potatoes and onion in towel, squeeze towel to remove as much water as possible.
4. In same large bowl, beat eggs, add the shredded potatoes and onion, flour, salt and pepper and toss together until well mixed.
5. In 12-inch skillet over medium heat, in hot salad oil, drop mixture by scant ¼ cupfuls into 4 mounds.
6. With pancake turner, flatten each mound to make a 4-inch pancake. Cook until golden brown on one side, about 4 minutes; turn pancake and brown other side.
7. Remove to paper-towel-lined cookie sheet to drain; keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally; garnish with parsley sprigs.

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