BEEF BARLEY SOUP

 

What better to serve on a cool fall or cold winter day than a steaming bowl of hearty Beef Barley Soup?   This soup is rich and thick with vegetables and beef. 

 

  BEEF BARLEY SOUP 6 servings

3 Tbsp. olive oil or vegetable oil
1 1/2 lbs. beef chuck cut into small dice
4 cups beef broth

2 cups chicken broth

1 tsp. beef bouillon or beef soup base dissolved in chicken broth, beef broth or water

3/4 cup rutabaga cut into small dice
1 med. onion chopped
2 lg. stalks celery chopped
1 tsp. dried dillweed OR
1 Tbsp. fresh dillweed chopped
1 bay leaf
1/2 tsp. salt and a few shakes black pepper (if using low sodium broth increase salt to 1 tsp.

1/3 cup barley

METHOD:

In a large soup kettle or Dutch Oven heat the oil and brown the meat well on all sides (this is important to intensify the flavor of the broth).

Add all other ingredients except carrots and barley. Simmer partially covered over low heat for 1 1/2 hour.

Add carrots and barley, blend well then simmer for another 45 - 50 minutes or til carrots and barley are tender. Watch carefully to make sure the barley isn't absorbing too much broth. Add more liquid if necessary.

 

ZUCCHINI GRATIN with 2 CHEESES adapted from
Down Home with the Neelys
Serves 4 to 6

2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
6 zucchini, sliced into half moons 1/4-inch thick
2 plum tomatoes or 1 large regular tomato, chopped and seeded
1 tablespoon freshly chopped thyme leaves (I also added 1/4 tsp. dried Italian seasoning)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 tablespoon brown sugar
2 large eggs beaten
1/2 cup half-and-half
1/2 cup grated sharp white Cheddar ( I used half Havarti and half Fontina shredded
1/4 cup grated Parmesan (the real stuff please)
chopped FRESH Italian parsley
1 tomato sliced for topping.   (optional)

Directions
Preheat your oven to 375 degrees F.
Butter an 8 by 8-inch casserole dish.

In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, saute over low heat about 7 minutes.
Add thyme, and flour. Season with salt and pepper.

Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper.

Pour the milk/cream  mixture over the zucchini and sprinkle with both of the cheeses. Top with the sliced tomatoes if you prefer. 

Bake for 30 minutes.   Sprinkle the chopped parsely over all.

Country style pork ribs are meaty, inexpensive and sooo delicious.  These do beautifully in a slow cooker (be sure to brown them well before placing in the cooker)  and when cooked this way create a lot of luscious gravy.   I make a lot of them and freeze  portions in my FlavorSaver vacuum sealer bags for a ready meal. 


BARBEQUED COUNTRY STYLE PORK RIBS

2 1/2 lbs. boneless country style pork ribs trimmed
salt and pepper
3 Tbsp. vegetable oil (not olive oil)
1 very small onion cut in slices
1 1/2 cup KC Masterpiece Hot and Spicy BBQ Sauce, or your favorite bbq sauce
1/4 cup asian style sweet/hot chili sauce or chili sauce and 2 Tbsp. brown sugar
1/3 cup orange marmalade
1 Tbsp. Worchestershire sauce
1 Tbsp. yellow prepared mustard or vinegar
1/3 cup broth or water
METHOD:
Be sure to trim most of the fat from the ribs. Sprinkle with salt and pepper.
In a skillet heat vegetable oil and brown the ribs well on all sides. When nearly browned add the onions.
In the meantime, mix all other ingredients in a small bowl.
Remove ribs from skillet and put them into the slow cooker.
Add the sauce mixture to the skillet and heat til simmering then pour over the ribs being sure to cover all the ribs with sauce.
Cover the slow cooker and cook on high for 3 hours or on low for  5 hours. They should be very tender. 

FOR DUTCH OVEN: Prepare as directed in the Dutch oven instead of a skillet. Proceed with the rest of the directions, then roast covered in a 325 degree oven for 2 hours.

SWEET POTATO PIE

With fall in the air what could be more in keeping with the season than Sweet Potato Pie?   So much better than pumpkin pie and so easy to make. 

 1 1/4 lb. sweet potatoes (this should yield approx. 2 cups)
2 Tbsp. very soft butter
3/4 cup packed dark or light brown sugar (dark preferred)
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground ginger
2 eggs slightly beaten
1/2 tsp. salt
2 oz. cream cheese softened to room temperature
1/4 cup heavy or whipping cream
1 tsp. vanilla extract
1 Tbsp. Brandy, Dark Rum or Bourbon
1 unbaked pie shell

METHOD: Preheat oven to 400.
Baked the sweet potato til soft, about 45 minutes. Test with a fork. Cool, peel then mash.
Lower oven temperature to 350.

Place the sweet potato and butter in a bowl. Mix on low speed til completely blended and somewhat smooth. Sweet potatoes are fibrous and will retain some texture and tiny lumps.
Add all other ingredients and mix on medium/low for about 20 seconds.

Pour contents into the pie shell and bake for 50-55 minutes. The filling may be loose but will set as it cools. Serve chilled or at room temperture topped with ice cream or whipped cream.

ASIAN SLAW WITH GINGER

2 Tbsp. sesame seeds lightly toasted til golden brown

4 cups very thinly sliced Napa or green cabbage

1 small carrot shredded

1/2 cup thinly sliced scallions

1/3 cup finely chopped very fresh cilantro

1/4 cup rice vinegar

3 Tbsp. peanut oil (preferred) OR canola oil

1 heaping Tbsp. finely minced fresh ginger

1 scant Tbsp. dark toasted sesame oil

1/2 tsp. salt

2 tsp. sugar



1/3 cup . finely chopped salted peanuts

METHOD:

To toast sesame seeds place seeds in a skillet over low heat. Toss or stir constantly til golden brown. Remove immediately and pour into a shallow bowl to cool. Set aside.

Combine cabbage, carrot, ginger, scallions, cilantro and salt in a large bowl. In small bowl combine the sesame and peanut oils, vinegar and sugar. Mix well and pour over the slaw.

Refrigerate for at least 2 hours til flavors blend. Just before serving sprinkle with sesame seeds and crushed peanuts.

TIP: Adding ramen noodles (save the broth packet for another use) along with the sesame seeds and peanuts gives this slaw a wonderful crunch.

PEPPER JACK CHEESE PASTA WITH JALAPENOS

Serves 6

3 Tbsp. olive oil
1 small onion chopped fine
3 cloves garlic, chopped fine or pressed
1 red bell pepper or combination of red and yellow chopped fine
2 jalapeno peppers, seeded to remove heat if desired and chopped fine
1/2 cup chicken broth
1/2 cup heavy or whipping cream
1/2 cup milk or half and half
1 cup shredded Pepper Jack cheese
1/3 cup shredded Asiago
1/3 cup FRESH shredded or grated Parmesan cheese
2 Tbsp. sour cream (optional)
salt and pepper to taste

1 lb. pasta (see note)*
3 Tbsp. chopped FRESH cilantro or parsley
juice of 1 lime or half lemon

METHOD:

Cook pasta according to package directions.
Meanwhile, saute onion, garlic and peppers in olive oil over low heat in a large skillet for 5 or 6 minutes stirring often to avoid browning.
Add chicken broth and simmer for 3 minutes. Add whipping cream, milk and sour cream if using and heat gently, do not let it boil. Add salt and pepper.

Add cheeses and stir til cheese melts. Keep on very low heat to avoid separating. When ready to add to the pasta, incorporate sour cream if using.
Add to the drained pasta and mix thoroughly to blend. Sprinkle cilantro and lime juice OR parsley and lemon juice over all. Thin with additional milk if necessary. Serve IMMEDIATELY.

NOTE: Because this is a thick, creamy sauce it doesn't do well with spaghetti or angel hair pasta. Use a stronger, heavier pasta such as penne, rigatoni, rotini, pappardelle, linguini or fettucini for best results.

HERBED OLIVE OIL DIPPING SAUCE

1/4 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1/4 tsp. dried thyme
1 tsp. fresh Italian parsley very finely minced(do not use dried)
1 tsp. finely minced fresh garlic
1/4 tsp. kosher salt
1/2 cup extra virgin olive oil

Place all herbs in a shallow bowl. Stir to blend. Place 1 or tsp. herb mixture in individual dipping bowls and pour 3 -4 Tablespoons of olive oil over the herbs.
Serve with warm, crusty French or Italian baguette slices.

SPINACH/CHICKEN PIZZA WITH RANCH SAUCE

I always make pizza on  pizza stone in a 500 degree oven and it comes out perfect.  This one was made using a cast iron skillet at the same temperature and it has become one of my very favorite pizzas. 

1 recipe pizza dough for a 12 inch pizza (make your own or purchase it at your favorite pizza spot)
1 large chicken breast skinned, boned and diced or cut into very thin strips
3 slices prosciutto chopped
2 cups fresh spinach cut into ribbons
2/3 cup mozzarella, provolone, fontina or havarti cheese shredded or sliced thin*
1/2 tsp. dried Italian seasoning

PREHEAT OVEN TO 500 degrees

Make White Pizza Sauce (recipe below) and set aside. Preheat the cast iron skillet in the oven for about 5 minutes.
Place pizza dough in a very lightly oiled 10 or 12 inch cast iron skillet. Spread evenly to the edges of the skillet. Top with a layer of white sauce spreading to the edges.
Top the sauce with chicken, spinach and prosciutto. Spread the cheese over all and sprinkle with Italian seasoning.
Bake for 10 to 12 minutes OR til crust is golden brown.

WHITE PIZZA SAUCE

2 Tbsp. butter (not margarine)
2 medium cloves garlic finely minced
3 Tbsp. flour
3/4 cup whole milk mixed with
1/4 cup half and half
2/3 cup freshly grated Parmigiana cheese
salt and pepper to taste
1 Tbsp. chopped FRESH rosemary
2 Tbsp. Ranch Salad Dressing (optional)

Melt butter and add minced garlic. Allow garlic to saute for about 30 seconds being sure not to brown it. Add the flour and whisk til well blended.
Slowly whisk in milk and half and half. Stir in the remaining ingredients. Mixture will thicken as it stands. If too thick to spread easily, add 1 Tbsp. milk.

Note: Be sure to use only good quality cheese and shred it yourself rather than buy the packaged variety. Packaged shredded cheeses contain oil. ALSO: If you are making this with the Ranch Dressing you might want to leave out the rosemary.

 

 

 

BANANA CUPCAKES WITH CHOCOLATE FROSTINGMakes 12 cupcakes

1 1/4 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 large very ripe bananas
1/2 cup full fat sour cream
1 1/2 tsp. pure vanilla extract
3/4 cup white sugar
1/2 cup unsalted butter (not margarine) at room temperature
1 large egg
1 egg yolk
1/3 cup plus 2 Tbsp. finely chopped walnuts

Preheat oven to 350. Position rack in the center of your oven.
Line a standard 12 cup cupcake tin with liners.
Sift baking powder, baking soda, salt, flour and cinnamon in a small bowl.
In a medium bowl, mash bananas with a fork til smooth. Add sour cream and vanilla into the bananas.
With an electric mixer, beat sugar and butter in a large bowl til creamy, light and fluffy about 2 minutes.
Add the egg and egg yolk and beat only til well blended.
Add flour mixture in 3 additions alternately with banana/sour cream mixture in 2 additions ending with flour mixture. (Flour, bananas, flour, bananas, flour) beating after each addition ONLY til blended. Add chopped nuts and mix into the batter with a fork.
Place a generous 1/4 cup batter into each cupcake cup and bake for 16 minutes or til toothpick inserted in the center comes out clean. Check at 15 minutes.
Let cool on rack for at least 1 hour before frosting.

CHOCOLATE BUTTERCREAM FROSTING

1/2 cup butter (not margarine) softened to room temperature
2 2/3 cup sifted confectioner's (powdered) sugar
1/3 cup half and half (for richer frosting use whipping or heavy cream)
1 1/2 tsp. vanilla
1/3 cup unsweetened cocoa powder for light chocolate flavor ( I use Hershey's Special Dark chocolate) OR
3/4 cup unsweetened cocoa powder for dark chocolate flavor
Cream the butter in a medium bowl. Blend in the powdered sugar, cocoa powder, and vanilla alternating with the cream. Beat with an electric mixer til desired consistancy is achieved.

NOTE: If you use the 3/4 cup amount of cocoa powder, add an additional 1 Tbsp. of cream .

I thought I would make about 12, eat 6 and put the rest away til, oh, maybe later in the week.  Uh huh.  Didn't happen.  These are soooo awesome you can't stop at only 6 so make this with shrimp that are about 20 to 25 per lb.

COCONUT CRUSTED SHRIMP Makes 4 appetizer servings or 2 dinner servings.
Vegetable oil for deep frying

2 Tbsp. coconut rum
12 jumbo shrimp, shelled and deveined.
1/2 cup panko crumbs (white Japanese bread crumbs)
1 cup shredded sweetened coconut
2 eggs beaten
1 cup flour
1/4 tsp. paprika
1/4 tsp. garlic powder
1/2 tsp. salt

FOR THE DIPPING SAUCE: Can be made 1 day ahead and refrigerated.

3/4 cup orange marmalade
1 Tbsp. pineapple jam (optional)
2 Tbsp. sweet/hot Asian chile sauce
2 Tbsp. vanilla yogurt or sour cream
1/4 tsp. or more Tabasco or Frank's Hot sauce
1 tsp. lime juice
1/2 tsp. coconut rum (optional)

METHOD:
Dry shrimp then place in a flat dish and sprinkle with the 2 Tbsp. coconut rum. Let marinate in the fridge for about 30 minutes.

Meanwhile, combine panko crumbs and coconut in a small deep bowl such as a cereal bowl.
Beat the egg in a small deep bowl.
Place the flour and seasonings in another deep bowl.

Shake rum off of the shrimp but do not dry. Dip the shrimp in the flour mixture, then in egg, then in coconut and crumbs making sure the shrimp are completely coated. Let rest for about 10 minutes to set the coating.

Heat the oil to a depth of 1 1/2 inches in a deep skillet or deep fryer (I use a saucepan) to about 375 degrees.

Fry the shrimp until golden brown about 2 minutes. Do not overcook as shrimp will become rubbery.

Warm the dipping sauce to room temperature if you've made this ahead and place in the fridge. Brush the sauce over the shrimp or place in individual dipping dishes and dip the shrimp in the mixture.