Recipe From: Jared Cumming, Kirsten's friend from college
Notes: Made at Williams New Years in Cape May, NJ. Can't remember the exact year, but would have to be 2010 or earlier.
Ingredients
Mushrooms, chopped
Spinach, rinsed and drained
cooking oil
herbs d'provence
Instructions
Heat cooking oil in skillet. Saute mushrooms. Add spinach, saute until wilted. Add herbs d'provence and stir to coat.
Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts
Wednesday, November 14, 2012
Saturday, September 29, 2012
16 Bean Soup
Recipe From: Maura Gallagher
Note: Veggie Version -- omit sausage, use veggie stock rather than chicken stock.
Ingredients
1 package 16 bean soup (bag of dried beans)
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper
3 stalks celery, stringed & sliced thinly
1/2 pound carrots, either baby, or sliced
1 onion, chopped
4 cloves garlic, minced
1 pound Italian sausage
1 tablespoon olive oil
2 cans chicken stock
1 can diced or stewed tomatoes
salt, to taste
pepper, to taste
water, to cover ingredients
cheddar cheese, shredded
Instructions
Slice casings of sausage meat and crumble into a stock pot. Add olive oil and saute over medium high heat until outside of sausage begins to brown. Add onion and saute until translucent. Add garlic near end. Sausage meat does not need to cook, only brown slightly. Do not allow garlic to brown.
Add remaining ingredients except for tomatoes & cheese to the stock pot. Bring to a boil, then let simmer for 45 minutes, stirring occasionally.
Add tomatoes, and simmer for another 45 minutes, stirring occasionally. Serves 8
When served into bowl, top with some shredded cheese.
Note: Veggie Version -- omit sausage, use veggie stock rather than chicken stock.
Ingredients
1 package 16 bean soup (bag of dried beans)
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper
3 stalks celery, stringed & sliced thinly
1/2 pound carrots, either baby, or sliced
1 onion, chopped
4 cloves garlic, minced
1 pound Italian sausage
1 tablespoon olive oil
2 cans chicken stock
1 can diced or stewed tomatoes
salt, to taste
pepper, to taste
water, to cover ingredients
cheddar cheese, shredded
Instructions
Slice casings of sausage meat and crumble into a stock pot. Add olive oil and saute over medium high heat until outside of sausage begins to brown. Add onion and saute until translucent. Add garlic near end. Sausage meat does not need to cook, only brown slightly. Do not allow garlic to brown.
Add remaining ingredients except for tomatoes & cheese to the stock pot. Bring to a boil, then let simmer for 45 minutes, stirring occasionally.
Add tomatoes, and simmer for another 45 minutes, stirring occasionally. Serves 8
When served into bowl, top with some shredded cheese.
Wednesday, September 5, 2012
Baked Sweet Potato and Apple Casserole
Recipe From: Åse Blake (Kirsten's aunt). We had this at Christmas in Atlanta one year when I was in high school, so I got this recipe sometime in the mid-1980's.
Preheat Oven to: 375 degrees
Ingredients
1/3 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1 lb sweet potatoes, cooked (can use canned or fresh)
2 cups thinly sliced peeled apple
1/3 cup raisins
1/4 cup butter or margarine
1/3 cup slivered almonds
Instructions
Mix brown sugar, cinnamon and salt. Peel potatoes and cut into 1 inch thick slices. Arrange a layer of sweet potatoes in a 2 qt shallow baking dish. Cover with a layer of apples, half sugar mixture & half the raisins. Repeat layers. Dot with butter and sprinkle with almonds. Cover and bake 35 minutes. Remove cover and bake for 10 more minutes. If dinner is delayed, reduce heat to 225. Cover and keep warm up to 30 minutes.
Makes 4-6 servings.
Preheat Oven to: 375 degrees
Ingredients
1/3 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1 lb sweet potatoes, cooked (can use canned or fresh)
2 cups thinly sliced peeled apple
1/3 cup raisins
1/4 cup butter or margarine
1/3 cup slivered almonds
Instructions
Mix brown sugar, cinnamon and salt. Peel potatoes and cut into 1 inch thick slices. Arrange a layer of sweet potatoes in a 2 qt shallow baking dish. Cover with a layer of apples, half sugar mixture & half the raisins. Repeat layers. Dot with butter and sprinkle with almonds. Cover and bake 35 minutes. Remove cover and bake for 10 more minutes. If dinner is delayed, reduce heat to 225. Cover and keep warm up to 30 minutes.
Makes 4-6 servings.
Tuesday, September 4, 2012
Cucumber Salad
Recipe From: Ruth Hassing (Kirsten's grandmother)
Notes
This is a Norwegian recipe translated by Åse Blake, Ruth's daughter.
Ingredients
1 large cucumber
1/3 cup cider vinegar
3 Tbl water
3 Tbl sugar
1/2 tsp salt
few grains white pepper
1 Tbl chopped parsley
Instructions
Pare cucumber; cut into very thin slices. Mix other ingredients except parsley. Pour over the cucumber slices and toss lightly to coat evenly. Cover and put in refrigerator for several hours to chill and allow flabors to blend. Garnish with finely chopped parsley.
Notes
This is a Norwegian recipe translated by Åse Blake, Ruth's daughter.
Ingredients
1 large cucumber
1/3 cup cider vinegar
3 Tbl water
3 Tbl sugar
1/2 tsp salt
few grains white pepper
1 Tbl chopped parsley
Instructions
Pare cucumber; cut into very thin slices. Mix other ingredients except parsley. Pour over the cucumber slices and toss lightly to coat evenly. Cover and put in refrigerator for several hours to chill and allow flabors to blend. Garnish with finely chopped parsley.
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