28 February, 2013

Spicy 3-Bean Soup | Southern Living

Spicy 3-Bean Soup ingredients
Makes 2.5-Quarts
2 chicken breast halves, skinned
3 cups water
1 (28-oz) can whole tomatoes, undrained and chopped
1 (10-oz) pkg frozen cut green beans
1 (10-oz) pkg frozen baby lima beans
1 bay leaf
2 tsp Creole seasoning
1 tsp chili powder
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper
Dash hot sauce
Dash soy sauce
Dash Worcestershire sauce
1 (15-oz) can black beans

Combine all ingredients except black beans in a Dutch oven; bring to a boil over Medium heat. Cover; reduce heat and simmer for one (1) hour.

Remove chicken from soup and let cool to touch. Then, remove meat from bone and cut into bite-size pieces; return to Dutch oven.

Add black beans and cook until thoroughly heated. Remove bay leaf before serving.     Back to Top

Slightly adapts Southern Living 1991 Annual Recipes (Birmingham: Oxmoor House, Inc, 1991), 28.

24 February, 2013

Irish Recipes for Salmon

Salmon is a versatile fish: you may serve it raw, poached, pan-grilled, fried,  roasted, smoked, or baked on its own or en croute. When wild salmon is not in season, Cooking Light suggests looking for fresh-frozen (labeled "fish frozen at sea" or FAS) fish in stores, or ordering online from SeaBear Wild Salmon (www.seabear.com).

Here are some simple Irish recipes for preparing salmon:
  • Poached Salmon with Irish Butter Sauce (or Hollandaise Sauce)
  • Roasted Wild Salmon and Dill
  • Salmon Steak

Gentle poaching in well-salted boiling water is the the time-honored way to cook salmon for maximum flavor. Darina says, 'Better still, use sea water if you are close to the coast.' To poach a whole salmon with head and tail on, you'll need a fish poacher (sometimes called a "fish kettle" and shown below).

The proportion of salt to water is very important. We use one rounded Tablespoon salt to every 5 cups (40-oz / 1.2 liters) water. Although the fish or piece of fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavor, so therefore one should use a saucepan that will fit the fish exactly. An oval cast-iron saucepan is usually perfect. ~Darina Allen

Poached Salmon with Irish Butter Sauce
Darina Allen, Proprietor, Ballymaloe Cookery School
Makes 8 servings
Poached Salmon
1 (2.5-lbs / 1.1kg) center cut of fresh salmon

Irish Butter Sauce
2 egg yolks
2 tsp cold water
1/2 cup (4-oz / 110g) butter, diced
About 1 tsp freshly-squeezed lemon juice to taste

Sprigs of watercress or flat parsley

Notes:  You might choose to serve this salmon with Hollandaise Sauce made with Irish butter (Costco sells Kerrygold Butter).

Pour measured salted water to half-way fill selected saucepan; bring to a boil. Put in the piece of fish, just covering with water; bring back to a boil. Simmer gently for 20 minutes. Turn off the heat; then, allow the fish to sit in the water for 4 to 5 minutes and serve within 15–20 minutes.

Meanwhile, make the Irish Butter Sauce: Put the egg yolks into a heavy-bottomed stainless-steel saucepan on very Low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken; however, if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally, add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.

To serve: Carefully lift the cooked salmon from the poaching liquid. Gently peel off the skin. Plate and garnish with sprigs of parsley or watercress. Serve immediately with the Irish Butter Sauce.

The Poached Salmon recipe above is from Darina Allen, Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (London: Kyle Books, 2012) 52.

Roasted Wild Salmon & Dill
Darina Allen, Proprietor, Ballymaloe Cookery School
Makes 6 (4.5-oz) servings
1 (2.25-lbs) wild salmon fillet
Cooking spray
2 tsp olive oil
3/4 tsp salt
1/2 tsp freshly-ground black pepper
1 Tbsp chopped fresh dill
1 Tbsp grated lemon rind
8 (1/8-inch-thick) lemon slices

Notes: View Menu.

Preheat oven to 450°F.

Place fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush fish with oil; sprinkle with salt and pepper. Sprinkle dill and rind over fish; arrange lemon slices over fish.

Bake at 450°F until fish flakes easily when tested with a fork, about 10 minutes, or until desired degree of doneness is reached.

This Roasted Wild Salmon and Dill recipe is from Darina Allen, via Cooking Light (March 2007).

Salmon Steak
Makes 4 servings
4 salmon steaks
Black pepper
4 Tbsp finely-chopped shallots
Rind and juice of half lemon
10-oz white wine
1 cup seeded green grapes (4-oz)
1 rounded tsp cornflour blended in 1 Tbsp milk

4 lemon wedges

Notes: "To economize and vary," use a good stock instead of the wine.

Preheat oven to 400°F.

Arrange salmon in a buttered casserole; season with black pepper.  Add the shallots, lemon rind and juice, and wine. Cover with a buttered sheet of greaseproof or brown paper; bake in preheated oven for 15 minutes.

Put the grapes in the casserole and bake for 5 minutes more; remove from oven. Place salmon a serving platter and keep warm.

Pour blended cornflour into the casserole dish and bring to a boil over a fast heat, stirring constantly; cook for 1 minute.

Spoon a little sauce over the salmon and garnish with the lemon wedges. Serve remaining sauce in a gravy boat.

This recipe is from Mary Kinsella, The Irish Country Kitchen (Belfast: The Appletree Press, Ltd, 1999 as revamped in 2001), 79.

Page Last Updated 6 April 2015

23 February, 2013

Rocco's Marinara Sauce | Now Eat This!

Rocco's How Low Can You Go Low-Fat Marinara Sauce ingredients
Makes 6.5 cups for 13 (1/2 cup) servings
1/2 Tbsp extra-virgin olive oil
6 garlic cloves, minced
1 large yellow onion, cut into small dice
Crushed red pepper
2 (28-oz) cans tomato purée
1/2 cup water
1 small piece of Parmigiano- Reggiano cheese rind
1 large sprig fresh basil

Heat a Dutch oven over Medium heat. When the pot is hot, add the olive oil, garlic, onion, and salt and crushed red pepper, to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about four (4) minutes.

Add the tomato purée, water, and Parmigiano-Reggiano rind to the pot; bring to a simmer. Then, cover and reduce to Low heat; simmer for about twenty five (25) minutes.

With the back of a knife, bruise the basil and stir the sprig into the sauce. Simmer the sauce, uncovered, for five (5) minutes more. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to five (5) days.     Back to Top

Nutritional Info Per Serving: 20.0 calories, 10.0 calories from fat, 1.5g total fat, 0.0g saturated fat, 0.0mg cholesterol, 70.0mg sodium, 2.0g total carbs, 0.0g dietary fiber, 0.9g sugars, 0.0g protein

Slightly adapts Rocco DispiritoNow Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories (New York: Ballantine Books, a division of Random House, 2010), 206..

The Butcher's Sauce (Italian Meat Sauce) | The Mediterranean Slow Cooker

The Butcher's Sauce ingredients
Makes about 10 cups
1 large onion, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, minced
3 Tbsp olive oil
1/2-lb ground beef
1/2-lb ground pork
1/2-lb ground lamb
2 Tbsp tomato paste
1/2 cup dry white wine
Kosher salt, to taste 
Freshly ground pepper, to taste
2 (28-oz) cans Italian peeled tomatoes packed in tomato purée, chopped

For serving
Hot cooked pasta

Stovetop preparation
In a large skillet, cook the vegetables in the olive oil, stirring often, until tender and golden but not browned, about 10 minutes.  If the onions start to color, add a Tbsp or two of water and lower the heat slightly.

Add the meats and cook; break up lumps with the back of a spoon.  Cook until lightly browned.  Stir in the tomato paste and salt and pepper to taste.  Add the wine; bring the mixture to a simmer.

Simmer in slow cooker
Pour the tomatoes and juice into a large slow cooker. Scrape the meat and vegetables into the cooker and stir well.  Cover and cook on High for four (4) hours or on Low until the sauce is thick, about eight (8) hours. Serve over hot cooked pasta.     Back to Top

Slightly adapts Michele Scicolone, The Italian Slow Cooker (New York: Houghton Mifflin Harcourt, 2010), 64 - 65.

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22 February, 2013

Crock-pot Stuffed Peppers | Slow-Cooker Quick Fixes

With these Mushroom-Stuffed Red Peppers, try a spinach salad with orange segments and Parmesan bread sticks as sides.

Crock-pot Mushroom-Stuffed Red Peppers ingredients
Makes 6 servings
Main dish
1 cup fire-roasted tomato and garlic pasta sauce
6 medium-size red bell peppers
4 cups coarsely chopped baby portobello mushrooms
1/2 cup shredded Parmesan cheese (2-oz / divided use)
1/3 cup finely chopped sweet onion
1/3 cup soft, fresh breadcrmbs
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
1 (16-oz) can navy beans
1 (8.8-oz) pkg precooked brown rice

Fresh thyme

Notes:  An oval 6- or 7-quart slow cooker works best with this recipe so you can set all the peppers in a single layer.

Pour pasta sauce into bottom of 7-quart oval slow cooker.

Cut 1/2-inch from stem end of each bell pepper. Remove and discard seeds and membranes.

In a large bowl, combine mushrooms, 1/4 cup of the cheese and next seven (7) ingredients (onions through rice); stir well and spoon into bell peppers.

Place bell peppers in a single layer in slow cooker; then top with remaining 1/4 cup cheese. Cover and cook on Low setting until peppers are tender, about (four) 4 hours. 

Garnish, if desired and serve warm.

This recipe slightly adapts the Editors of Southern Living Magazine, Southern Living Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Birmingham: Oxmoor House, 2010), ???

Crock-pot Brown Rice | Slow Cooker Revolution

There are two slow cooker brown rice recipes in this post.

Crock-pot No-Fuss Brown Rice
Makes 6 servings
Vegetable oil spray
2 cups long grain brown rice
1 Tbsp unsalted butter or vegetable oil
1/2 tsp salt
3 cups boiling water
Salt and pepper to taste

Notes:  Boil water first, then measure. Do not attempt on Low setting because the rice will become mushy. The prepared dish does not hold well on Warm setting.

Coat slow-cooker with vegetable oil spray.

Add rice, butter and 1/2 tsp salt to prepared slow-cooker; then, stir in boiling water and cover. Cook on High setting until rice is tender, about 2 hours.

Fluff rice with fork; then, season with salt and pepper to taste. Drape towel over top of slow-cooker and cover; let sit for 5 minutes before serving.     Back to Top

This recipe is from the Editors at America's Test Kitchen, Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Boston: Boston Common Press, 2011), 263.

Crock-pot Mexican Brown Rice
Makes 6 servings
Vegetable oil spray
2 cups long grain brown rice
1 Tbsp unsalted butter or vegetable oil
1/2 tsp salt
3/4 tsp chili powder
3 cups boiling water
3 Tbsp tomato paste
2 garlic cloves, minced
1/4 cup minced fresh cilantro
2 scallions, sliced thin
Lime juice as needed

Notes:  Boil water first, then measure. Do not attempt on Low setting because the rice will become mushy. The prepared dish does not hold well on Warm setting.

Coat slow-cooker with vegetable oil spray.

Add the next 4 ingredients (rice through chili powder) to prepared slow-cooker. Whisk together the boiling water, tomato paste and minced garlic; then pour into the slow-cooker and cover. Cook on High setting until rice is tender, about 2 hours.

Fluff rice with fork; then, fold in cilantro and scallions. Drape towel over top of slow-cooker and cover; let sit for 5 minutes before serving.     Back to Top

This recipe is from the Editors at America's Test Kitchen, Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Boston: Boston Common Press, 2011), 263.

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20 February, 2013

Muffuletta Loaf

This sandwich is inspired by the New Orleans Italian sandwich originated by Sicilian immigrants at the Central Grocery Co. in New Orleans around 1900.  

Muffuletta Loaf ingredients (15)
Makes 15 to 20 servings
Olive Salad
1.5 cups chopped green olives
1 cup chopped black olives in oil
2/3 cup olive oil
1/2 cup chopped pimiento
1 tsp dried oregano
5 Tbsp finely-chopped Italian parsley
1 tsp minced garlic
2 tsp freshly-squeezed lemon juice
Freshly-ground pepper

1 round loaf Italian bread
1 cup shredded lettuce
2 cups thinly-sliced tomatoes
1/4-lb. thinly-sliced sweet Italian salami (mortadella)
1/4-lb. thinly-sliced mozzarella cheese
1/4-lb. thinly-sliced pepperoni

Muffuletta Loaf directions
Prepare Olive Salad
In a medium bowl, combine all of the Olive Salad ingredients. Cover and marinate two to four (2 to 4) hours.

Assemble sandwich  
Slice the bread in half horizontally. Make a well in the bottom half by pulling out most of the soft bread in the center. Leave a 3/4-inch border around the outside to facilitate serving.

Drain the Olive Salad, reserving the marinade. Spoon half the Olive Salad into the hollow of the bottom half of the loaf. 

Build the sandwich on top of the Olive Salad by layering ingredients as follows:

  • Shredded lettuce

  • Thin tomato slices

  • Mortadella

  • Mozzarella

  • Pepperoni 

  • Mound remaining Olive Salad on top

  • Cover carefully with the top half of the bread.

Wrap and weight sandwich
Tightly wrap plastic around the sandwich and place it between two flat plates or pans. 

Compress the sandwich by placing several pounds of  weight (e.g. canned goods, bag of sugar) on top. Refrigerate at least six (6) hours.

Unwrap and cut into small wedges.        

The Junior League of Charleston, Party Receipts from the Charleston Junior League: Hors D'Oeuvres, Savories, Sweets Edited by Linda Glick Conway (Chapel Hill: Algonquin Books of Chapel Hill, 1993), 136.

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Appetizers and Snacks > Room temperature

Page Last Updated 2 June 2015

Jambalaya (Crock-Pot Version) | AHA Healthy Slow Cooker Cookbook

Although ham is often a primary jambalaya ingredient, this recipe uses only a small amount; thanks to the fine-chop, the distinctive flavor of smoked ham is distributed throughout the dish. You'll need a 3- to 4.5-quart slow-cooker for this recipe.


Shrimp Jambalaya ingredients
Makes 4 (1.5 cup) servings
1 (14.5-oz) can no-salt-added tomatoes, undrained
1 cup water (if cooking on Low setting) or 1.5 cups water (if cooking on High setting)
1/2 cup finely chopped onion
1 medium rib of celery, sliced crosswise
1 small green bell pepper, chopped
2-oz lower-sodium, low-fat smoked ham, all visible fat discarded, finely chopped (about 1/3 cup)
2 tsp dried parsley, crumbled
1 tsp dried oregano, crumbled
2 medium garlic cloves, minced
1/2 tsp dried thyme, crumbled
1/8 to 1/4 tsp cayenne
1 medium dried bay leaf
8-oz raw medium shrimp, thawed if frozen, peeled, rinsed, and patted dry
1 cup frozen cut okra, thawed
1 cup uncooked instant brown rice

1/4 cup snipped fresh parsley

Notes:  I suspect 30 minutes on High setting is too long to cook the shrimp.

In a 3- to 4.5-quart slow cooker, stir together the first 12 ingredients (undrained tomatoes through bay leaf). Cover and cook until the vegetables are tender, about 5 to 6 hours on the Low setting, or 2.5 to 3 hours on the High setting.

Then, if using the Low setting, change it to High. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook until the rice is tender, about 30 minutes more. Discard the bay leaf.

Serve the jambalaya sprinkled with the parsley.     Back to Top

Nutritional Info Per Serving: 
Calories 196
Total Fat 2.0 g 
   Saturated Fat 0.5 g 
   Trans Fat 0.0 g
   Polyunsaturated Fat 0.5 g
   Monounsaturated Fat 0.5 g
Cholesterol 78 mg 
Sodium 472 mg 
Carbohydrates 30 g
   Fiber 4 g
   Sugars 7 g
Protein 14 g

Dietary Exchanges
1.5 starch, 2 vegetable, 1.5 lean meat

Slightly adapts Deborah A. Renza, Managing Editor, American Heart Association Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes (New York: Clarkson N. Potter, Inc, 2012), 83.     Back to Top

17 February, 2013

"Lace-Curtain" Corned Beef | Season To Taste

Writer Peggy Harvey suggests a menu and explains in her book, 
'Lace-Curtain' because it looks down its nose at cabbage. It is a little on the sweet side, but no more than many ham dishes. It designs to allow boiled carrots, onions, or even potatoes on the same plate, but its favorite companion is a mixed green salad. Cheese cake or a hot compote of fruit might follow.

"Lace-Curtain" Corned Beef ingredients
Makes 8 servings
4-lbs brisket of corned beef
2 unpeeled California oranges, washed
1 unpeeled lemon, washed
2 medium onions
Brown sugar
Cloves, allspice, cinnamon or mixed pickling spices

Prepare 4-lbs of brisket of corned beef in your accustomed manner. That is, soak it or not according to your taste. Put it in a kettle and cover it with cold water; bring to a boil and skim.

Quarter the oranges and slice the lemon. Peel and quarter the onions. Add these, with 1/2 cup brown sugar, to the kettle.

Add a handful of pickling spices, which may be bought mixed, or mix your own with the cloves, allspice, and cinnamon. Simmer, partially covered, until tender. This will take about four (4) hours.

Remove and drain the meat. Cover it with moist brown sugar and place it in a preheated 300ºF until the sugar melts.     Back to Top

Peggy Harvey, Season to Taste (New York: Alfred A. Knopf, 1957), 130 - 131.

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Page Last Updated 1 April 2015

06 February, 2013

Cherries Jubilees | The Spirirt of Grand' Cuisine

Cherries Jubilee
as served at Antoine's ca. 1969
Makes 4 to 6 servings
1 (1-lb) can pitted black cherries
2 Tbsp sugar
1/2 cup Grand Marnier
1/2 cup cognac

For serving
1-quart vanilla ice cream

Cherries Jubilee Directions
Pour off about 3/4 of juice in the cherry can; place cherries in a chafing dish or a shallow skillet. Sprinkle with sugar and eat through.

When cherries are heated, add Grand Marnier and cognac; ignite and carefully baste with flaming juice.

Serve with the vanilla ice cream.

The Cherries Jubilee recipe above is from Saul Kreig, Editor, The Spirit of Grand' Cuisine (New York: Macmillan, 1969) as republished in Agnes Edwards, "You, too, can cook 'gourmet'," The Miami News (Dec 5, 1969), 2-D.

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05 February, 2013

Crock-pot Fire-Roasted Tomato Sauce | Slow Cooker Revolution

Crock-pot Fire-Roasted Tomato Sauce ingredients
Makes 9 cups (enough for 3-lbs pasta)
2 Tbsp extra-virgin olive oil
2 onions, minced
8 garlic cloves, minced
2 Tbsp tomato paste
2 Tbsp minced fresh oregano or 2 tsp dried
Pinch red pepper flakes
1 (28-oz) can fire-roasted diced tomatoes, drained
1 cup dry red wine
1 (28-oz) can fire-roasted crushed tomatoes
1 (28-oz) can tomato sauce
/4 tsp liquid smoke

1/2 cup minced fresh parsley

Stovetop preparation
Heat oil in 12-inch skillet over Medium-High heat until shimmering. Add the next five (5) ingredients (onions through red pepper flakes) and cook until onions are softened and lightly browned, about 8 to 10 minutes.

Stir in drained, diced tomatoes and cook until dry and lightly browned, about 8 to 10 minutes.

Stir in wine; scrape up any browned bits and simmer until thickened, about 5 minutes. Then, transfer to slow cooker.

Simmer in slow cooker
Stir in crushed tomatoes, tomato sauce and liquid smoke into the slow cooker; cover and cook until sauce is deeply flavored, about 9 to 11 hours on Low setting or 5 to 7 hours on High setting.

Before serving, stir in the parsley and season with salt and pepper to taste.     Back to Top

Slightly adapts the Editors at America's Test Kitchen, Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Boston: Boston Common Press, 2011), 163.

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Page Last Updated 1 April 2015