Author: Robert Andrews

Trail Mix – VARIATIONS

INGREDIENTS are optional based on what you like and what you have on hand

BASE INGREDIENTS FOR ALL RECIPES

  • 3 TBL maple syrup or dark Karo syrup
  • 2 TBL brown sugar
  • 1 TBL molasses
  • 1/2 tsp coarse salt or Maldon salt
  • 1 TBL water
  • 1 TBL canola oil
  • 1 tsp almond extract
  • Toss with 1/4 C melted butter
    ADD AFTER ABOVE INGREDIENTS ARE HEATED
  • 2 C raw old fashioned oats
  • 1/2 C wheat germ
  • Extra ingredients from one of the options below

STEP BY STEP

  1. Heat first eight ingredients in a large pot
  2. Mix together remaining three ingredients from above list and toss till well-coated
  3. Turn out on a coated or greased baking tray – allowing to clump
  4. Bake at 275º for 30 minutes
  5. Stir every 6 minutes
  6. Remove and toss with dried fruits and seasonings while still hot
  7. Bake an additional 15-25 minutes
  8. Let cool and store in zip lock baggies
  9. Makes 4-5 C trail mix – Store in fridge for up to a month

See also “CRACKER JACKS”

Granola

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C walnuts
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/4 C chopped pecans
  • 1/4 C sunflower seeds
  • 1 TBL roasted sesame seeds
  • 1/2 tsp ground cinnamon

Tropical Granola

  • 1/4 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C sweetened coconut flakes
  • 1/4 C roasted cashews
  • 1/4 C banana chips
  • 1/4 C dried pineapple
  • 1/4 C chopped dates
  • 1/2 tsp powdered ginger

Cherry Granola

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/2 C dried cherries
  • 1/4 tsp almond extract
  • 1/4 C sweetened coconut flakes
  • 1 TBL roasted sesame seeds

Trail Mix

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C walnuts
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/4 C roasted peanuts
  • 1/4 C pecans
  • 1/4 C sweetened coconut flakes
  • 1 TBL roasted sesame seeds
  • 1/2 tsp ground cinnamon

Orange Berry Granola with Pecans

  • 1/4 C dried cranberries
  • 1/4 C Craisins
  • 1/4 C dried blueberries
  • 1/3 C chopped pecans
  • 1 tsp grated orange zest

Pistachio Granola

  • 1/2 C roasted pistachios
  • 1/4 C chopped dates
  • 1/4 C dried chopped mangos
  • 1 TBL additional Karo
  • 1/2 tsp grated orange zest
  • 1/4 tsp alspice

Chex Party Mix

  • 1/2 stick of butter
  • 2 TBL additional Karo syrup
  • 1/4 C pumpkin seeds
  • 1/4 C sunflower seeds
  • 1/2 tsp celery salt
  • 1/2 tsp coarse salt or Maldon salt
  • 1/4 tsp each garlic powder and onion powder
  • 1/4 C Cheerios
  • 1/2 C Rice Chex
  • 1/2 C Corn Chex
  • 1/2 C Wheat Chex
  • Optional:  Add 1/2 C Pretzel Sticks and 1/2 CU of M&M’s after baking has completed

Tips: Cooking on an Electric Range

It saddened me when we had to downsize, and I lost my five-burner gas range. This has caused a rethinking of how I cook. When you turn gas to low, the heat is immediately low. When you turn an electric range from high to low, it takes several minutes for the temperature to adjust. Here are some tips that will help you when cooking with an electric range.

  • When cooking on an electric stove, use two burners. Set one on high to bring to a boil, then move to another burner and set to low for the simmer you know is coming right up.
  • When you broil in a gas oven, you close the door.  This doesn’t work with electric.  You must keep the door ajar slightly in order for the broiler to function properly.
  • The temperature regulator of the stove top will turn the burner on and off, so 350º really just means that it will average 350º
  • One of the best investments you can make will be an IR InfraRed Thermometer by ThermoWorks.  No, I don’t get a kickback.  They are only about $40 and you will use it practically every day.  NEVER heat your teflon pan over 450º and never take cast iron over 550º.
  • Preheat pans with care because electric gets hot very quickly.  Your IR Thermometer will help you with this task.  A drop of water in your pan will help in absence of a thermometer
  • Don’t use abrasive cleaners with a ceramic stovetop.  It will scratch it.  There are non-abrasive cleansers that you must use.
  • Don’t ever run your stove top on HIGH.  It is like flooring your car all the way to work.  Use one notch above high as your high heat setting.
  • You can still use your cast iron skillets as long as they set flat.  You can’t use the ones with a rim around the bottom edge (like a reversible grill pan / griddle) Do not EVER slide your cast iron across your ceramic cooking surface.
  • Also, my cast iron wok does not work very well on the electric stove top.  I bought an inexpensive gas wok that I keep on the patio.  I also use the wok for blackening peppers, which you can’t do on the electric range.
  • I have two heavy cast iron skillets that I keep on the bottom rack of my oven.  It takes longer to preheat, but it maintains a steady temperature better.
  • The burners retain their heat for an inordinately long time.  I set a bread cooling rack on the hot burner as a reminder.
  • If your lid leaks water over the edge of the pot, it will pop and crack as the water hits the coil.  Always a shock.  Boil-overs are pretty awful too.
  • After turning on a burner, pause 10 seconds and put your hand over the burner you THINK you turned on to make sure you got the right one.
  • Resist turning the knob 180º when you turn it on.  Maintain the visual reminder of a burner ON knob turned slightly to the left or right.
  • If you have old pans and skillets with a warped bottom, get rid of them and get some new ones – even if they are second hand.  The warped bottoms do not come in contact with the heating element and will not heat properly.
  • Try to match the size of your pan with the burner that is close to its size.  If the pan is larger, it will heat unevenly with a hot-spot in the middle.  If it is smaller, you could melt your handle or mixing spoon with the heat escaping up the sides of the pan.

Tossed Eggplant

Prepare this recipe as a side to chicken, pork or beef. Eggplant is a very versatile vegetable.

INGREDIENTS

  • 2 medium eggplants
  • 1 large onion
  • 1 large tomato
  • EVOO
  • Oregano

STEP BY STEP

  1. Cut 2 (washed) eggplants into approx 1″ cubes including the skin
  2. Put in large bowl and toss with 1TBL salt
  3. Dump into colander and let drain into sink for 15 minutes
  4. Repeat Steps 2 (yes, with more salt) and 3 about four times total.
  5. After drained, rinse the bowl and fill with tap water
  6. Dump eggplant into the bowl with water and then back into the colander to drain
  7. Repeat Steps 5 and 6 also a total of four times
  8. Note: Steps 2 through 7 will drain much of the moisture from the eggplant
  9. Let eggplant remain in the colander to finish draining
  10. Heat 1 TBL Olive Oil in as large a fry pan as you have
  11. Saute 1 sliced onion (till starts to brown) in the pan
  12. Add eggplant to the pan and continue to saute until eggplant starts to brown
  13. Add some oregano
  14. As eggplant is cooking, dice 1 large tomato
  15. Add tomato into pan near the end of the cooking process

NOTES

  • The salt will draw the moisture from the eggplant creating meatier eggplant
    pieces.
  • Do not add salt to your pan.  There is enough residual salt from Step 2.
  • Serve as a side to chicken

Tips: Spring Rolls

Spring Roll Variations plus Other Notes and Information

      • A combination of cooked and raw vegetables creates a nice blend
      • Add tofu, or cooked meat or fish
      • Some fresh herbs and rounds of rice paper are found in supermarkets or Asian groceries.
      • Soften the thin, crisp rice paper rounds by rubbing or immersing in very hot water for 3-5 seconds.
      • Classic Vietnamese recipes blend  lettuce, rice noodles, fresh herbs, shrimp and pork.
      • Soy sauce is naturally fermented and aged up to two years.
      • One trick to Spring Rolls is having ingredients as dry as possible.
      • Shop at local Asian markets for Thai and Vietnamese ingredients. While many can be found in your supermarket, ethnic food shops are adventures and a great way to learn about other cultures. Besides, prices are often lower and items are of quality higher.
      • Cut at an angle and serve w/ ginger peanut dipping sauce.
      • Serve garnished with sprigs of mint and with individual bowls of dipping sauce.
      • Serve with dipping sauce – Variations of this add the final seasoning.
      • Place ingredients within easy reach of everyone at the table.

STEP BY STEP

    1. Prepare all your ingredients ahead of time.  Small, thin and delicate ingredients is a rule.
    2. Moisten rice paper by rubbing or immersing in very hot water for 3-5 seconds.
    3. On the bottom third of the rice paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.
    4. Roll up the rice paper over the filling, taking it halfway up the uncovered portion of rice paper.
    5. Now fold in the side flaps and continue rolling until you have a tight cylinder.
    6. With rice paper on towel, fill with 2-3 tbl of filling and fold sides in and roll.
    7. Put on a plate and keep covered with a damp cloth.

Chicken Wraps

INGREDIENTS

    • 1 Grilled chicken breast – shredded – OPTION: Pork
    • 1 C vermicelli rice noodles
    • 3 Chipotle chiles – chopped
    • 1/2 C Carrot – shredded
    • 1/4 C Cilantro
    • Zest and juice from one orange
    • 1 clove Garlic – minced
    • 2 TBL Hoisin sauce

STEP BY STEP

    1. Soak noodles in boiling water until tender – about 3-5 minutes
    2. Drain, rinse, and leave in colander to finish draining
    3. Put shredded chicken breast in a mixing bowl
    4. Toss with chopped chilies, cilantro and orange parts
    5. Add garlic, carrots, or other vegetables – shredded
      Bell pepper or zucchini is good
    6. Toss in Hoisin sauce
    7. 12 butter or bibb lettuce leaves, washed and dried
      Wrap in lettuce leaves – Tie with butcher twine.
    8. Serve with Hoisin or peanut dipping sauce

A Surgeon’s Knot is a good knot for tying these shut.  Use a little piece of butcher’s string.

This is a good opportunity to try learning the Butcher Knot. This is a knot that you will use many times once you are familiar with it.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.

 

Velvet Fruit Nectar

INGREDIENTS

  • 1/2 CU apricot nectar
  • 1/2 CU peach nectar
  • 1/2 CU strawberry nectar

STEP BY STEP

  1. If you have a juicer, juice the ingredients, then mix and serve.
  2. If you have only a blender, you can liquefy the ingredients, and add 1/4 CU of orange juice.

 

Veggie Lasagna

INGREDIENTS

  • 1 TBL olive oil
  • 1 C thinly sliced zucchini (mandolin)
  • 1 C thinly sliced eggplant (mandolin)
  • 6-9 lasagna noodles or very thin white or sweet potato slices *
  • 1/2 cup chopped onion
  • 1 stalk celery – cut thinly
  • 1 large carrot – peel or julienne strips
  • 1 small can corn
  • 1 handful basil – chiffonade
  • 1/2 tsp coarse salt
  • 1/4 tsp black pepper
  • 4 TBL butter
  • 1/4 C AP flour
  • 3 C low-fat milk
  • 1/2 C low-fat cottage cheese
  • 1/2 C Parmesan cheese – grated
  • 1/2 C Ricotta cheese
  • 1 cup shredded mozzarella or provalone cheese

STEP BY STEP

  1. Preheat oven to 350 F
  2. Heat EVOO in a large nonstick skillet over medium-high heat
  3. Add celery, onion, and carrot
  4. Sauté 8-10 minutes or until browned
  5. Remove from heat and stir in salt, pepper, corn, basil, salt and pepper
  6. Set aside vegetable mixture
  1. Melt butter in a saute pan
  2. Slowly spoon in flour stirring to incorporate
  3. When the flour has browned, gradually add milk, stirring with a whisk
  4. Cook over medium heat until mixture comes to a boil and starts to thicken
  5. Remove from heat and stir in cottage cheese, Ricotta cheese, and Parmesan cheese
  6. Set aside sauce
  1. Spread 1/2 cup of the sauce in the bottom of a large glass greased baking dish
  2. Arrange 3 noodles over sauce – or substitute hard slices of potato
  3. Top with half the vegetables
  4. Add one-third of the white sauce
  5. Top with 3 noodles
  6. Add remaining vegetables
  7. Add half the remaining sauce
  8. Add 3 more noodles
  9. Add the last of the white sauce
  10. Cover with foil and bake at 350º F for 60 minutes
  11. Uncover, sprinkle with mozzarella
  12. Bake an additional 25 minutes or until golden brown
  13. Let stand 15 minutes before cutting

ROOT VEGETABLE LASAGNA

  • Slice root vegetables, lightly toasted in EVOO and sprinkle with salt
  • Bake mandolin-thin hard veggies at 400º for 20 minutes
  • Slice softer veggies into thin slices or strips
  • Sautee and reduce slivered onion, spinach, garlic and salt
  • In casserole dish, layer:  Béchamel or veg puree, veggies, spinach, spag squash, Béchamel, veggies, spag, veggies, spinach, Béchamel, and cheese
  • Bake 15 minutes

Béchamel is 3 T flour, 1 C cream, 1 C whole milk, 1/4 C butter, 1 shallot (or a slice of onion) 1/2 tsp salt, and spices to taste (eg) nutmeg, black pepper, cayenne, paprika

 

Veggie Dog Biscuits

INGREDIENTS

  • Carrot pulp after juicing
  • Two eggs
  • One CU wheat flour

STEP BY STEP

  1. Mix all ingredients together until the consistency of cookie dough letting your pup get an occasional lick as you mix things together.
  2. Roll out to about ¼ inch on a cookie sheet
  3. Let pup lick the empty bowl if that doesn’t gross you out
  4. Pre-cut rolled mixture into sticks about one-half inch wide and about three inches long (this makes breaking easier after they are baked)
  5. Let your pup lick the sticks- maybe nibble a corner
  6. Cook at 350 degrees for two hours
  7. Call your pup over and take out of oven, let pup smell them, but not taste them yet… TOO HOT! cool, break apart and put back on cookie sheet
  8. Cook another 30 minutes at 350 degrees to make them a bit harder
  9. Can store unrefrigerated for two weeks, refrigerated for two months, or frozen for a long time.

NOTES

  • This is a dog treat that you don’t have to hold back for special occasions.
  • This is also something you can bake WITH your dog, to really get their interest up!
  • Our vet said that a dog can have as much fruit and vegetables as they can eat.
  • Feel free to substitute apple pulp, bananas, and so forth.
  • You CAN’T give dogs is grapes. This has been proven to lead to kidney failure in dogs many years down the line.
  • Oh, salt also cannot be used.
  • See also HOBO DOG BISCUITS

 

Veggie Broccoli Soup

INGREDIENTS

  • 16 OZ Chicken Stock
  • 2 carrots (stripped with peeler, then minced)
  • 1 stalk celery (chopped)
  • 1/2 onion (diced)
  • 1 potato (peeled if you desire – diced)
  • 1/4 bunch cilantro
  • 1 tsp oregano
  • 1 tsp basil
  • 1 entire arm of broccoli (finely chopped in food processor)

STEP BY STEP

  1. Boil all ingredients EXCEPT BROCCOLI 30 minutes
  2. Pour hot mixture into blender
  3. Add 2 CU cold water
  4. Puree
    IMPORTANT NOTE: DO NOT put lid on blender, or the top will explode off – spewing hot vegetable matter all over the place.  Use a dish cloth as a cover.
  5. Return to heat and add finely chopped broccoli
  6. Return to boil
  7. Add 1/2 tsp salt and some black pepper
  8. Remove from heat and let stand 10 minutes

Serve with Drop Biscuits

 

Chicken – Vegetable Soup

Ingredients

  • 2 cans chicken or vegetable broth
  • 2 CU water
  • 1 can San Marzano tomatoes – crushed
  • 1 TBL oregano
  • 1 TBL garlic
  • 1/2 CU crushed dried Shiitake mushrooms
  • 1 tsp thyme
  • 1 CU cauliflower (chopped small)
  • 1 large onion (chopped)
  • 1 carrot (sliced using vegetable peeler)
  • 1 large celery stalk (diced)
  • 1 CU broccoli (chopped)
  • 2 CU chicken (cooked and coarsely chopped)
  • 3 CU noodles (optional)

STEP BY STEP

  1. In heavy saucepan or crock pot combine all ingredients except chicken
  2. Bring to simmer and cook for 1 to 3 hours
  3. Add chicken (and noodles) and cook another 30 minutes

 

Vegetable Crowns

INGREDIENTS

  • 2 metal rings – BUY THEM HERE
    An old tuna can will work if you do not have metal rings.
  • Carrots
  • Green beans
  • 2 CU squash
  • 1/2 CU spinach

STEP BY STEP

  1.  Mix cooked squash with finely chopped spinach
  2. Place julienne strips of carrots and green beans in alternating pattern along side of greased metal form.
  3. Pipe or spoon into ring, making sure a flat side of the beans and carrots remain against the ring.
    If the round side is against the ring, it will get buried.
  4. Cook at 350 degrees for 20 minutes

 

Vegetable Cocktail

INGREDIENTS

  • 1/2 C celery juice
  • 1/4 C carrot juice
  • 1/4 C tomato juice
  • 1/4 C parsley juice
  • 1/4 C radish juice
  • 1/4 C cucumber juice

STEP BY STEP

  • If you have a juicer, juice the ingredients, then mix and serve.
  • If you have only a blender, this recipe will not come out very well.

 

Veal Parmigiano

INGREDIENTS

  • Veal steaks
  • 1 egg
  • 1/4 C flour
  • 1/4 C dry bread crumbs
  • 1/2 C EVOO
  • grated cheese
  • tomato sauce
  • onion salt
  • garlic salt
  • salt & pepper
  • Marinara sauce

STEP BY STEP

  1. Pound veal to an even thickness. The thickness does not matter, as long as it is even.  1/4 inch to 1/2 inch is good.
  2. Dip veal in egg, then flour, then egg, then crumb mixture.
  3. Sauté in hot EVOO about 5 minutes each side until golden brown, then place in bake pan.
  4. Heat oven to 350°.
  5. Mix tomato sauce, onion powder, garlic powder, salt & pepper,
  6. Pour marinara over meat, add more cheese to top and bake uncovered 15 min

Veal Breast Lasagna

INGREDIENTS

  • 1/2 – 3/4 LB  Veal Breast
  • 1/2 C Madera wine
  • 1 C veal or beef stock
  • 3 Shallots
  • 4-6Mushrooms
  • 1/2 Onion
  • 1/4 C Heavy cream
  • 1/2 C Parmesan cheese
  • Pasta sheets or lasagna noodles as needed
  • 1/2 C Panko Breadcrumbs
  • 2 Chives

STEP BY STEP

  1. Marinate breast in red wine overnight
  2. Put veal and wine into a sauce pan
  3. Add shallots and 1 C veal stock
  4. Simmer for two hours
  5. Remove veal to cool, then cut into 1/4 inch pieces
  6. Discard all but about 2 TBL of your stock
  7. In the remaining stock, saute mushrooms and onion
  8. In 5-8 minutes, combine with veal breast
  9. Add heavy cream and half your Parmesan cheese and mix, then set aside
  10. Lay down a layer of the cream mixture in the bottom of the pan
  11. Add a layer of pasta, and then half the veal mixture
  12. Lay down another layer of pasta, and then the rest of the veal mixture
  13. Scrape any remaining sauce over top of the veal mixture
  14. Top with a your Panko bread crumbs
  15. Sprinkle w/ the remaining Parmesan
  16. Bake at 350º for 20-30 minutes
  17. Top with chopped chives

Vanilla – Make your own!!

Which Ones to Buy?

  • Indonesian or Tahitian – Decent, but a little bland
  • Mexican – Cheap producers may use Tonka Beans, which taste like vanilla, but contain carcinogens
  • Madagascar – Deeper flavor and more vanillin in the bean (crystals) on the surface

Alternatives

  • Imitation Vanilla Extract – Completly a shot in the dark.  May have been made from wood pulp – very inexpensive – marginally OK for baked things like brownies, where it is just a flavor enhancer, and not subjected to very high heat.
  • Imitation Vanilla Flavoring :: Contains who knows what ?!? – AVOID
  • Natural vanilla flavoring contains no alcohol – doesn’t evaporate
  • Pure Vanilla Extract – legally allowed to contain corn sweeteners and coloring :: 35% alcohol :: 13-14 beans per gallon
  • Best Vanilla Extract will contain vanilla bean and alcohol and water with no other additives
  • Double Strength Vanilla :: 35% alcohol :: 25-30 beans per gallon (premium quality)
  •  

Make your Own

INGREDIENTS

  • 3 Vanilla Beans
  • 2 CU Dark Rum (as high a proof as you can find)
    An alternate would be a nice high-quality vodka or tequila

STEP BY STEP

  1. Crack the beans before soaking
  2. Soak the vanilla beans in the alcohol.
  3. Cap and shake every few days for six months
  4. Keep in a cool dark place during that time
  5. Strain and put in bottle for storage

VARIATIONS

  • Try 6 vanilla beans
  • Try letting things marinate for only 1 month
  • Try crushing the beans before soaking

… or just buy a quality pure vanilla extract

Spanish European Frittata

INGREDIENTS

  • 1 medium to large red-skin potato, sliced thin
  • 6 large eggs
  • 3/4 cup milk
  • Extra-virgin olive oil
  • 1 medium onion, sliced into thin rings
  • 1 large garlic clove, minced
  • 1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
  • 1 cup shredded Muenster or Monterey Jack cheese
  • Salt and fresh-ground black pepper
  • 1 tablespoon mild paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper

STEP BY STEP

  • Preheat the oven to 350 F.
  • Oil 10-inch skillet (with an ovenproof handle) lightly
  • Heat over medium-high heat.
  • Add the potatoes, onions, and a little salt and pepper.
  • Sauté until the potatoes are tender.
  • Remove skillet from the heat.
  • Stir in the garlic
  • Sprinkle the potatoes with the paprika.
  • In a bowl, beat together the eggs, milk, salt, pepper
  • Add 2/3 cup of each of the cheeses.
  • Pour the mixture over the sauteed potatoes.
  • Sprinkle with the remaining cheeses
  • Cover with foil, and bake for 30 minutes
  • Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out fairly clean
  • Let omelet stand for 5 to 10 minutes before cutting it into wedges.
  • Serve warm

If possible, use organic eggs. There really is a difference in flavor.

 

Moussaka

mousakaMoussaka is kind of a lasagna casserole very popular in the Egyptian, Arabic, Greek and Turkish cultures.

INGREDIENTS

For the Meat layer

  • 1 LB ground lamb
  • 1/2 LB ground beef
  • 1 tsp EVOO
  • 1 TBL butter
  • 1 medium sweet onion – chopped fine or minced
  • 2 cloves garlic – finely chopped or grated
  • 1 carrot – grated
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp thyme
  • 1/4 tsp coriander
  • red pepper flakes
  • 1 TBL tomato paste
  • 1 bay leaf
  • 1/4 C TBL red wine
  • 1/4 C beef stock
  • 1 TBL crushed oregano
  • 1 (16 oz) can whole San Marzano tomatoes – crushed
  • Kosher salt and ground black or white pepper to taste

Other Elements

  • 1 large eggplant – peeled and sliced into 1/2 inch thick slabs
  • 2 TBL grated Parmesan cheese – for bottom of pan

For the Bechamel Cheese Sauce

  • 4 TBL butter
  • 4 TBL (1/4 C) flour
  • 1 1/2  C milk
  • 1/2 C plain yogurt
  • 1/2 C grated Parmesan or Gruyere cheese
  • 1/4 C grated Provolone cheese or 2 oz goat cheese
  • 2 egg yolks, beaten
    • Stir just to dissolve/melt

STEP BY STEP

This has a lot of steps, but is very straight-forward.  Don’t be put off by the complexity.  It is not.

  1. Preheat oven to 375º
  2. Brush your eggplant with EVOO, then put into your oven for 15 minutes to soften – DO NOT UNDERCOOK
    You can let this cook as your oven comes up to heat.  No need to preheat.
  3. Butter your baking dish and sprinkle 2 TBL of your Parmesan cheese on the bottom
  4. Add half your chopped onion on top of that.
  5. Brown your ground lamb and beef while the eggplant is cooking
  6. When browned, add the rest of your onion and carrot in with the meat
  7. In about 4 minutes, add your garlic in with the onion and cook another two minutes
  8. Add the rest of your spices, and then deglaze with red wine and beef stock
  9. Let it reduce for a few minutes, then add your crushed tomatoes and simmer uncovered for 15-20 minutes.
  10. While this is simmering, layer your eggplant over top of the onion in your baking dish
  11. Start your Bechamel in a small sauce pan by melting the butter over medium heat
  12. Add flour and cook till the flour starts to clump and brown
  13. Add milk slowly, whisking constantly until most of the clumps have been absorbed.
  14. Add the remainder of your cheese to the sauce and cook until it starts to bubble, then remove from heat
  15. Whisk together your yogurt and egg yolks, then temper your milk into your yogurt.
  16. Spread your cooked meat over the eggplant
  17. Pour the cheese sauce over the meat.
  18. You can even do this in two layers if you wish
  19. Bake at 375º until the cheese sauce begins to bubble and brown a little bit ( 40-45  minutes )
  20. Remove and let cool 10 minutes before cutting and serving.

NOTE:  Using Gruyere cheese gives this a very nice depth of flavor

Grandpa’s Farina

Cream of Wheat is what you are used to calling it, but Farina is what it really is.  There are many different types of Farina, but farina is farina is farina.  Some like it thick, some like it thin.  I personally like my farina thinner than is common, so I have included my quantities as well as those from the Farina box.  Most box recipes suggest water, but I’ve changed the water to half water and half lowfat milk plus a beaten egg… just for a bit of protein.

INGREDIENTS

Servings Thinner Standard
Water
 1 Cup 1 Cup
Lowfat Milk 1 Cup 1 Cup
Farina 1/2 Cup 1/3 Cup
Egg (Beaten)
 1 1
Salt (Optional)
 1/4 tsp 1/4 tsp

STEP BY STEP

  • HEAT water and salt to boiling.
  • STIR in Farina Cereal gradually. Return to boiling while continuing to stir; then reduce heat to maintain a low boil.
  • COOK 2 1/2 minutes or until thickened, stirring constantly.
  • Serve hot with milk and your choice of toppings.
  1. Put the egg in a separate bowl, and then add a few tablespoons of water. Beat until very well mixed.
  2. Put the water (with the salt) over medium heat on the stove.
  3. Heat the milk in a microwave so that it is very warm to the touch.
  4. SLOWLY sprinkle the farina into the milk stirring constantly
  5. When the water is near boiling, pour the milk mixture in with the water
  6. Continue to stir, and drizzle the egg mixture into the pan
  7. The cereal will start to thicken. When it is exactly how you like it, remove it from the heat and serve.

Alternate methods and serving suggestions

  • We have some cubes of guava paste left over from our trip to Spain. This dissolves and sweetens the cereal if crushed and added at step 2.
  • No guava paste? Dried raisins or cranberries or cran-raisins (or other dried fruit) is a great additive, and should be added just after step 5.
  • I personally like my egg to be visible (kind of like egg drop soup) so if that is your case too, eliminate the water from step 1, and just drizzle the beaten egg in at step 6.
  • My wife likes her farina served with a dollop of yogurt.  I like mine with two pads of butter and some sugar.

 

Middle-Eastern Dolma

You may have had them at a Greekfest or other ethnic event, but you have probably never tried to make them.  Here is a recipe that is pretty easy to get right.  In Istanbul, their local bus is called a Dolmush. That is because it is packed to bursting.  We actually saw this in real life.  Here is a  popular side dish.    You can <a href=”http://www.amazon.com/Orlando-California-Grapes-Leaves-Ounce/dp/B001KW8JF0/ref=sr_1_1_a_it”>BUY GRAPE LEAVES</a> from Amazon or your local grocery.

Fresh leaves are always better, but in the early summer, when you don’t have dark leafy greens to roll your dolma, you can use the commercial grape leaves at the link, or you can stuff zucchini, eggplant or tomato or peppers.

INGREDIENTS

  • 2 cups par-cooked rice
  • 1 lb raw beef
  • 1 Onion
  • 2 Tomatoes
  • Curry to taste
  • Chile pepper spice
  • Garlic to taste
  • Lemon & lime juice to taste

STEP BY STEP

  1. Mix all ingredients together in large bowl.
  2. Put mixture on leaves, and roll up tightly.
    It doesn’t have to be TOO tightly, cause the rice will continue to expand – filling the wrap.
  3. Put stuffed leaves in a pot and cover with half-water and half-broth.
  4. Put plates or weights on top to weigh down leaves so they don’t float.
  5. Put cover on pot.
  6. Bring to boil, reduce heat, and simmer on medium-low heat for 30-45 minutes.
  7. Watch for leaves to swell up as a sign that your dolma is fully cooked.
    If you leave them too long, they may split.
  8. Let sit for 15 minutes, and serve warm with lemon sauce

LEMON SAUCE – Avgolemono – BRIEF

  1. While your Dolma finish cooking separate two eggs
  2. Without going into details, set up a double boiler and start heating up the zest and juice from two lemons
  3. Before the mixture gets too warm, add 2 TBL cold butter to the mixture
  4. Add the yolks, but set aside (refrigerate) the whites for other uses
  5. Whisk your yolks into the juice along with 2 TBL warm (not hot) water
  6. Add a pinch of salt and a pinch of ground chili pepper or cayenne pepper
  7. Drizzle over top of your Dolmas when you serve them

NOTE: It is not “proper” but I like a little side dish of the lemon sauce for dipping.

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