Posted on March 29, 2017 by cookwithkathy
1/4 pound lean bacon
2 celery stalks
3/4 pound head of cabbage
1/3 cup coarsely chopped walnuts
1 tablespoon olive oil
1-1/3 cups brown rice
4 cups hot chicken stock
1/4 cup dried cranberries
4 tablespoons snipped fresh chives
- Cut the bacon into thin strips. Finely chop the onion and celery, and shred the cabbage.
- Add the bacon to a large dry frying pan over medium-high heat and fry for 5 minutes until browned. Add the walnuts, cooking them with the bacon for 1 minute. Remove the bacon and walnuts and set aside.
- Add the oil, onion, and celery to the pan and cook over high heat for 2 minutes, or until the onion softens.
- Add the rice and continue to cook for 2 minutes, stirring frequently, until the rice grains are opaque.
- Add 2 cups chicken stock, bring to a boil, reduce heat to medium, cover, and simmer for 5 minutes. Add the remaining stock, return to a boil and cook for another 10 minutes.
- Pile the cabbage on top of the rice, cover, and cook over low heat for 20 minutes, or until the rice is tender and the cabbage is cooked.
- Add the fried bacon and walnuts plus the cranberries for the last minute of cooking and warm through.
- Season to taste and divide the pilaf among four plates. Sprinkle with chives and serve.
- Savoy cabbage or any green cabbage works well in this recipe. Collard greens or curly kale are also good choices.
- Take care adding the first batch of stock to the hot pan. It will sizzle and steam as the liquid hits the bottom of the pan.
Makes 4 servings.
Source: Super Foods
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Posted on March 27, 2017 by cookwithkathy
2 large red bell peppers, quartered and cored
1 large eggplant, cut lengthwise in 12 slices
1 tablespoon olive oil
8 thin slices bread from a large seeded loaf
8 tablespoons soft medium-fat goat’s cheese
50 g arugula (or watercress)
freshly ground black pepper
- Preheat the grill to high.
- Grill the bell pepper quarters skin-side up until well charred. Transfer to a covered bowl or plastic bag and leave for a few minutes to steam – this makes it easy to peel off the skin. Reserve any juices from the peppers.
- Meanwhile, reduce the heat to medium. Brush the eggplant slices with the oil and grill for 5-7 minutes, until lightly charred and softened on both sides. Transfer to a plate and spoon over the juices from the peppers.
- Spread the bread with the cheese and put a quarter of the bell pepper, eggplant and arugula on each of 4 of the slices. Season with lemon juice and pepper and top with the remaining slices.
Makes 4 servings.
Source: GL Diet Made Simple
Filed under: Bread, Cheese, Recipe Clipping, Vegetable | Comments Off on Grilled Vegetables and Cheese Sandwiches
Posted on March 25, 2017 by cookwithkathy
8 oz potato
1-1/2 tbsp grated carrot (skin removed)
4 water chestnut, skin removed and grated
1/3 tsp sugar
1/4 tsp salt
dash of sesame oil
pinch of pepper
1 tsp ginger juice
1-1/2 tsp all-purpose flour
1 tbsp cornstarch
1/2 tbsp oi
- Remove the skin of the potatoes. Wash and cut into slices. Steam for 20 minutes until tender. Mash into paste while hot.
- Mix all vegetable paste with seasoning. Shape into round patties.
- Heat 4 tbsp oil, fry patties over low heat until both sides are golden. Remove to serving platter. Serve with tomato ketchup or Hoi-sin sauce.
Source: Chinese Vegetarian Dishes
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Posted on March 24, 2017 by cookwithkathy
16 large sardines, scaled and gutted
1/3 cup grated Parmesan cheese
salt and ground black pepper
flat leaf parsley, to garnish
1 tablespoon light olive oil
1/2 small onion, finely chopped
2 garlic cloves, crushed
6 tablespoons blanched almonds, chopped
2 tablespoons golden raisins, coarsely chopped
10 pitted black olives
2 tablespoons capers, coarsely chopped
2 tablespoons coarsely chopped fresh parsley
1 cup bread crumbs
- Preheat the oven to 400°F. Lightly oil a large shallow ovenproof dish.
- Heat the oil in a frying pan and fry the onion and garlic gently for 3 minutes. Stir in the almonds, raisins, olives, capers, parsley and 1/4 cup of the bread crumbs. Season lightly with salt and pepper.
- Make 2-3 diagonal cuts on each side of the sardines. Pack the stuffing into the cavities and lay the sardines in the prepared dish.
- Mix the remaining bread crumbs with the cheese and scatter on the fish. Bake for about 20 minutes until the fish is cooked through. Test by piercing one sardine through the thickest part with a knife. Garnish with parsley and serve immediately with a leafy salad.
Makes 4 servings.
Source: Healthy Mediterranean Cookbook
Filed under: Fish, Fruit, Nut, Recipe Clipping, Vegetable | Comments Off on Western Mediterranean-style Stuffed Sardine
Posted on March 21, 2017 by cookwithkathy
1 kg piece pork belly, rind scored, at room temperature
2 tbsp fennel seeds
4 cloves garlic, crushed
1/2 tsp ground black pepper
1/2 bunch thyme, leaves picked
2 tbsp salt
1 bunch sage
2 brown onions, quartered
1 green apple, cut into wedges
1 litre milk
4 small green apples, peeled
1 baby fennel, quartered
25 g butter, chopped
1 tbsp olive oil
1 kg pork marrow bones
1 tbs olive oil
1 carrot, chopped
1 stick celery, chopped
1 onion, chopped
1/2 bunch sage
1 bay leaf
1 tsp black peppercorns
1/2 cup white wine
4 cups veal stock
rock salt, to cover base of dish
1 kg potatoes
50 g butter, chopped
1/2 cup thickened cream, warmed
2 green spring onions, thinly sliced
1 cup shredded kale
1 cup chopped parsley
- Preheat oven to 240ºC.
- To make jus, place pork bones in an oven dish. Roast for about 30 minutes or until browned, stirring half way through.
- Meanwhile, heat oil in large saucepan. Cook vegetables, stirring occasionally, until lightly browned. Stir in sage, bay leaf and peppercorns. Add wine. Simmer until almost evaporated. Stir in stock. Simmer over lowest heat, partially covered, for 45 minutes. Strain and discard solids. Return jus to a clean saucepan and simmer slightly until thickened.
- To prepare pork, pat rind dry with absorbent paper.
- Using a pestle and mortar, finely crush fennel seeds. Add garlic, pepper, thyme and half a teaspoon of the salt. Place pork rind-side down and rub herb mixture all over meat. Turn over and rub remaining salt into rind.
- Heat a large frying pan over medium heat. Cook pork, rind side down, until it turns golden and begins to crisp.
- Arrange onions and apple in centre of a baking dish and top with sage. Place pork on top, rind side up. Pour milk around pork – it should come 2/3 of the way up the meat. Roast for 30 minutes. Reduce temperature to 160ºC. Roast for about a further 1 hour 30 minutes or until meat is very tender and rind is crisp.
- Remove pork from dish and transfer to a warm plate to rest, lightly covered with foil, for 30 minutes. Slice thickly and add any juice to jus.
- Place apples and fennel in another baking dish. Dot with butter and drizzle with oil. Season. Roast for about 45 minutes or until tender, basting half way through.
- To make colcannon, sprinkle salt over base of a baking dish (just big enough to fit potatoes). Add potatoes in a single layer.
- Bake for about 1 hour or until very tender.
- Cool slightly then halve and scoop out flesh. Pass through a ricer and into a bowl. Add butter and cream. Season well. Beat with a wooden spoon to combine. Add remaining ingredients and mix well to combine.
- Serve pork with colcannon, roasted apples and fennel and jus.
Makes 4 servings.
- To ensure the crackling is super crunchy, finish cooking it under a hot grill, watching continuously and rotating dish as necessary, until rind bubbles and is very crisp.
- Leftover colcannon makes great potato cakes the following day! Shape into patties and fry until golden and crisp. Serve for breakfast with fried eggs and bacon or as a quick lunch with sausages and peas.
Filed under: Dairy, Fruit, Herb, Pork, Recipe Clipping, Vegetable | Comments Off on Irish-style Roasted Pork Belly with Colcannon