Honey-Garlic Pork Tenderloin

6 Tablespoons Lemon Juice

6 Tablespoons Honey

2 1/2 Tablespoons Soy Sauce

1 1/2 Tablespoons Dry Sherry or Chicken Broth

3 Garlic Cloves, pressed

3/4 Pound Pork Tenderloin

1. Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Remove 1/2 cup soy sauce mixture, and set aside.

2. Prick pork several times with a fork; place in remaining soy sauce mixture.

3. Cover or seal, and chill 1 hour.

4. Remove pork, discarding marinade.

5. Grill, covered with grill lid, over medium heat (300 degrees to 350 degrees) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees, basting with reserved 1/2 cup soy sauce mixture.

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Yield: 2 servings

Note: To serve 4, double all ingredients, and proceed as directed.

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Mango-Carrot Cake

Sorry about being so long between posts. I’m still getting things done around the house for summer. I’m still no-where need finished with everything that needs to be done. Now about this great tasting cake, that you are going to love.

Mango juice brings out this cake’s sweet carrot flavor and creates a moist texture similar to a cake doughnut. Secondly, mango juice helps a beloved cake become a better-for-you baked good–it’s lower in fat, calories, and cholesterol than the traditional spring treat. Thirdly, most mango juice blends contain a mix of mango, orange, apple, and banana. You can also find mango-carrot blends, which work well with this cake.

2 Cups All-Purpose Flour

1 Tbsp. Baking Powder

1/4 Tsp. Ground Nutmeg

1/2 Cup Butter, softened

1 Cup Granulated Sugar

2 Eggs

1 1/4 Cups refrigerated Mango Juice blend

3 Cups finely shredded Carrot

1 recipe Cream Cheese Frosting, below

1 recipe Carrot Ribbons, below

1. Preheat oven to 350 degrees F. Grease and flour two 8 x 1 1/2-inch round cake pans; set aside. In a medium bowl combine flour, baking powder, 1/2 tsp. salt, and nutmeg; set aside.

2. In a large mixing bowl beat butter on medium-high speed 30 seconds. Gradually add granulated sugar; beat until combined. Beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and 3/4 cup of the mango juice; beat on low after each addition just until combined. Stir in shredded carrot. Pour into prepared pans.

3. Bake 25 to 30 minutes or until golden and a wooden pick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Place remaining 1/2 cup mango juice blend in a small saucepan; bring to boiling. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/4 cup. Remove from heat; cool. Frost top of one cake layer with Cream Cheese Frosting. Top with remaining cake layer; frost as desired. Drizzle with reduced juice; top with Carrot Ribbons.

Cream Cheese Frosting:

In a large mixing bowl beat together one 8-oz. package cream cheese and 1/4 cup butter until smooth. Beat in 1 tsp. vanilla. Gradually beat in 4 cups powdered sugar.

Carrot Ribbons:

Using a vegetable peeler, thinly slice one carrot lengthwise. Place in a bowl of ice water for at least 30 minutes. Drain well before using.

Makes: 12 servings

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Asparagus-How to Care For

Fresh:

Keep fresh asparagus clean, cold, and covered. Trim the stem end about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and use within 2-3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.

Freezing:

Wash asparagus thoroughly. Trim stem ends slightly. Leave spears whole or cut into 2-inch lengths. Blanch in boiling water for 1-2 minutes. Cool immediately in ice water. Drain well and pack in plastic freezer bags or containers leaving no excess air space. Seal, label and freeze. Use within eight months for best quality. Do not defrost before cooking.

The blanching process may also be done in the microwave. To do this, place the asparagus in a microwavable dish. Add two tablespoons of water per pound. Cook at full power for 1-2 minutes, or until bright green and still crisp. After blanching, submerge immediately in ice water. Drain well and pack in plastic freezer bags or containers, leaving no excess air space. Seal, label and freeze. Use within eight months for best quality. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not re-freeze.

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Sorry- About Not Posting

I have been doing somethings around the house doing some yard. Have been trying to get ready for summer, have been cleaning yard from all of the non-use during the winter. I will be back posting recipes and other things starting tomorrow. I just wanted everyone to know i will be back! Thanks for understanding see you tomorrow!

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Taco’s- How to Make

A deluxe taco bar for the whole family is a lot easier than you think-just let everyone pile on their favorites.

Here are two different taco’s too try.

1. Spice-Rubbed Steak

Mash 2 garlic cloves to a paste with 1 tsp. kosher salt. In a bowl, combine 1 tsp. paprika, 1 tsp. ground cumin, 1 tsp. black pepper, and 1/4 tsp. cinnamon. Stir in garlic paste and 1 Tbsp. olive oil. Pat 1 lb. skirt steak dry, then rub thoroughly with paste. Marinate steak, in a sealed plastic bag, chilled, at least 6 hours. Bring steak to room temperature. Cook on a grill or grill pan over medium-high heat about 4 minutes per side. Slice against grain.

2. Chile-Lime Shrimp

Bring a pot of water to a boil, add a generous pinch of salt, juice of 1 lime, 4 smashed garlic cloves, and 1 Tbsp. chile powder. Decrease heat to a simmer and add 1 lb. shell-on shrimp. Poach 5 minutes or until shrimp are opaque. Drain and shell shrimp.

How to warm tortillas

Heat directly over a gas flame, turning, until softened and browned in spots.

Cilantro sprigs: Sprinkle them on for a pop of color and plus some herbal flavor.

Queso Fresco: This is a mild, and crumbly cheese it can help with the spice.

3 Toppings

1. Simplest Guacamole

Coarsely mah 2 avocados with juice of 1/2 lime and a big pinch of salt.

2. Pickled Onions

Bring 1 cup cider vinegar, 1/2 cup sugar, 1 tsp. cumin, and 1 tsp. salt to a boil in a nonreactive saucepan: reduce heat and simmer, stirring occasionally, 5 minutes. Add 3 sliced red onions and simmer, stirring, 2 minutes, then transfer to a bowl and cool.

3.Pico de Gallo

Mix 1/2 white onion, diced; 2 cups diced tomatoes; 1/4 cup cilantro, 1 Tbsp. minced jalapeno; and salt.

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Chicken and Pepper Stir-Fry with Basil

4 Boneless, Skinless Chicken Breast Halves, sliced 1 inch thick

1 Tbsp. Cornstarch

1/2 Tsp. Salt

1/3 Tsp. Black Pepper

3 Tbsp. Canola Oil divided

1 Large Green Bell Pepper, sliced

1 Large Red Bell Pepper, sliced

1 Small Zucchini, sliced

1 Small Yellow Squash, sliced

1 1/2 Tsp. Garlic, minced

2 Tbsp. Rice Wine Vinegar

2 Tbsp. Low-Sodium Soy Sauce

1/2 Cup Fresh Basil Leaves, torn

2 Cups Cooked Jasmine Rice

1. In a bowl, toss chicken strips with cornstarch and season with salt and pepper.

2. In a large wok or skillet, heat 1 Tbsp. oil over medium-high heat. Add half the chicken and stir-fry 3 minutes, until browned but not cooked through. Transfer to a plate. Add 1 Tbsp. oil to wok and stir-fry remaining chicken. Transfer to plate.

3. Add 1 Tbsp. oil to wok and stir-fry bell peppers, zucchini, and squash over medium-high heat for 5 minutes. Add garlic and cook 1 minute. Add 1/4 cup water, vinegar, and soy sauce. Return chicken to wok and cook until done, about 2 minutes. Add bisil. Serve with rice.

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Serves: 4

 

 

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Seared Steak with French Fries and Lemon Green Beans

1 Bag Frozen French Fries

1 1/2 Lb. Fresh Green Beans, trimmed

2 Tbsp. Butter, divided

1 Tbsp. Fresh Lemon Juice

12 Cherry Tomatoes, halved

1 Tbsp. chopped, Parsley

1/2 Tsp. Salt, divided

1/2 Tsp. Black Pepper, divided

4 (3/4-inch-thick) Shell Steaks

1. Preheat oven to 42 degrees F. Bake french fries according to package directions.

2. Meanwhile, in a pot of boiling, salted water, cook beans 7 minutes or until crisp-tender. Then drain beans. Toss with 1 Tbsp. butter, lemon juice, tomatoes, parsley, 1/4 tsp. salt, and 1/4 tsp. pepper.

3. Pat steaks dry. Season with 1/4 tsp. salt and 1/4 tsp. pepper.

4. In a large skillet, melt remaining 1 Tbsp. butter over medium-high heat. Sear steaks until medium-rare, 4 minutes per side. Transfer to plates.

5. Add 1/2 cup water to skillet and simmer over medium heat about 1 minute, stirring well and scraping up any browned bits from bottom of skillet. Season with salt and pepper, if desired. Top steaks with pan sauce and serve with french fries, green beans, and tomatoes.

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Serves: 4

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Sesame Noodles with Scallions and Radishes

3/4 Lb. dried, Linguine

1/2 Cup Creamy Peanut Butter

1/4 Cup Soy Sauce

1 Tbsp. chopped, fresh Ginger

1/2 Tsp. minced, Garlic

2 Tbsp. Red Wine Vineg superfast, justar

2 Tbsp. Asian, Sesame Oil

1 Tbsp. Honey

3/4 Tsp. Red Pepper, flakes

4 Scallions, sliced

6 Radishes, sliced thin

1. In a large pot of boiling, salted water, cook linguine until al dente. Drain, then rinse under cold running water and drain again.

2. Meanwhile, in a blender, puree peanut butter, 1/4 cup warm water, soy sauce, ginger, garlic, vinegar, oil, honey, and pepper flakes. If necessary, thin with an additional 1 or 2 tble. warm water.

3. Toss pasta withdressing and half the scallions and radishes. Spoon into a serving bowl. Top with remaining scallions and radishes.

Tip: To peel ginger superfast, just scrape the root with a regular spoon. The thin peel will come right off,and you won’t waste any of the flesh.

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Makes: 4 servicing

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Baked Fish in Tomato Sauce

1/2 Cup Onion, chopped

1/4 Cup Celery, chopped

1/4 Cup Parsley, chopped

1 Pound Fish Fillets

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

2 Tablespoon Vegetable Oil

1/2 Teaspoon Paprika

1/4 Teaspoon Red Pepper

1. Combine onion, celery, and parsley. Place in a greased 12- x 8- x 2- inch baking dish.

2. Sprinkle each fillet with salt and pepper; arrange over vegetables. Pour oil over fish, and sprinkle with paprika, and red pepper. Bake at 375 degrees for 10 minutes.

3. Pour tomato sauce over fish, and bake 30 minutes longer or until fish flakes easily when tested with a fork.

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Yield: 2 servings

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Cinnamon Mocha Cupcakes

For Cupcakes:

1 1/2 Cups All-Purpose Flour

1 Cup Sugar

1/3 Cup Unsweetened Cocoa Powder

1 Tsp Baking Soda

1 Tsp ground Cinnamon

1/2 Tsp Salt

1 Cup canned Coconut Milk, mixed well before measuring

1/2 Cup Canola Oil

2 Tbsp White or Cider Vinegar

1 Tbsp pure Vanilla Extract

2 Tsp instant Espresso Powder

For Frosting:

1 Cup non-hydrogenated Vegetable Shortening

1 Tsp pure Vanilla Extract

3 Cups Confectioner’s Sugar

2 Tbsp instant Espresso Powder, dissolved in 1/4 Cup Water

For Garnish:

* ground Cinnamon

* Chocolate shavings

1. Preheat oven to 350 degrees F. Line 2(12-cup)cupcake pans with 14 cupcake liners.

2. In a large bowl, whisk flour, sugar,cocoa, baking soda, cinnamon, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and the espresso powder. Pour wet mixture into dry; whisk until just combined.

3. Fill liners about two-thirds full with batter. Bake 16 to 20 minutes or until a toothpick inserted in center of cupcake comes out dry, with a few crumbs clinging to it. Then let cool.

4. Make frosting. With a mixer, beat shortening smooth. On low, add vinilla and confectioner’s sugar and beat to incorporate. Add espresso liquid 1 Tbsp at a time, until frosting reaches desired consistency and flavor. Increase speed to highand beat 2 more minutes or until fluffy.

5. Pipe or spread frosting on cupcakes. Dust with cinnamon and garnish with chocolate.

Tip: You can freeze cupcakes,unfrosted, for up to a month. Frosting can be made the day before and stored at room temperature.

Thanks, for reading this recipe let me know if you like. If you have a recipe you’d like to share, or if you would to have a recipeto cook something let me know. If you have a question or a comment, please let me know.

Makes: 14 cupcakes

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Asparagus-How To

What to Look For:

Choose shiny green spears with tight, compact tips. Don’t get bunches that are dry and-or-bruised. The stalks you purchase should be firm, with no cracks on the cut end.

How to Store:

Remove the bands that are wrapped around the bunches; the can trap moisture and accelerate spoilage of the asparagus. Bundle the stalks in damp paper towels and put in a plastic bag (don’t close airtight). Stalks will keep in the crisper for up to two days.

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Mediterranean Deviled Eggs

8 Large Eggs, boiled

3 Tablespoons Mayonnaise

1 1/2 Teaspoons Dijon Mustard

1 1/3 Teaspoons White Balsamic Vinegar

1 1/2 Tablespoons coarsely, chopped Kalamata Olives

1 1/3 Tablespoons coarsely, chopped Capers

2 Teaspoons chopped,Flat-Leaf Parsley

1.Put eggs in a large saucepan and cover with water. Cover pot and boil 10 minutes. Drain and rinse with very cold water to cool quickly.

2. Mix mayonnaise, mustard, and vinegar in a small bowl. Peel eggs, then slice in half. Separate yolks from whites and put whites on a serving plate. Stir yolks into mayonnaise mixture. Gently mix in olives and capers.

3. Fill whites with yolk mixture. Sprinkle tops with parsley.

Thanks for reading this recipe, let me know if you like this recipe. If you have a recipe you’d like to share,or if you need a recipe for something you’d like to cook let me know. Also if you have a question or a comment, please let me know.

Yields: 16 servings

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Horseradish Deviled Eggs

4 slices Bacon

6 Eggs

3 Tablespoons Mayonnaise

1/2 Teaspoon Cayenne Pepper

2 Tablespoons prepared Mustard

1 Tablespoon prepared Horseradish

Pinch Salt

Pinch cracked Black Pepper

2 Tablespoons thinly Sliced Scallion Greens

1. Preheat the oven to 400 degrees. Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18-22 minutes. Remove the bacon from the oven, allow to cool and then crumble.

2. Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice cold water.

3. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne pepper, mustard, horseradish, salt, and pepper. Mix until smooth and creamy.

4.  Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions.

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Yields: 12 servings

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Bacon-Cheddar Deviled Eggs

14 Hard-Boiled Eggs

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

1 1/2 Teaspoon Dijon Mustard

1 Teaspoon fresh Lemon Juice

1/4 Teaspoon Pepper

1/3 Cup Crumbled cooked Bacon

1/4 Cup finely shredded Sharp Cheddar Cheese (1 Oz.)

2 Tablespoon chopped fresh Chives or Green Onion tops

1. Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.

2. Mash yolks with a fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper: mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.

3. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

Thanks, for reading my recipe, let me know what yu think of the recipe. If you have a recipe that you’d like to share let me know. Or if you have a question or a comment, let me know. Have a great day!

Makes: 24 eggs

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Frozen Honey Mousse with Apricot Compote

For the Mousse:

4 Large Egg Yolks

1/2 Cup plus 2 Tablespoons Honey

1 1/3 Cups Heavy Cream

1 Cup Whole Almonds, coarsely chopped

For the Compote:

1/2 Cup Dried Apricots, sliced

1/2 Cup Water

1 Tablespoon Honey

1. Make mousse: Put 2 inches water intoa small saucepan and bring to a bare simmer. Cmbine yolks and honey in a stainless steel bowl and place on top of water, making sure that bowl doesn’t touch water. Heat, whisking constantly, until slightly thickened and lighter in color, 6 to 8 minutes. Remove from heat and whip with whisk attachment of an electric mixer until completely cool, 7 to 10 minutes.

2. In another bowl, whip cream until soft peaks form. In three separate additions, gently fold whipped cream into honey mixture, taking care not to deflate cream. Fold in almonds. Spoon mousse into 6 dessert goblets and freeze until firm, at least 2 hours and up to 3 days.

3. Make compote: Combine apricots, water, and 2 tablespoons honey in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until fruit is soft but not falling apart, 10 to 15 minutes. Transfer to a bowl and cool to room temperature.

4. Remove mousse cups from freezer, spoon some apricot compote over each portion, and serve.

Makes 6 servings.

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Blue Lumped Crab Deviled Eggs

12 Boiled Eggs

1 Cup Mayonnaise

1-2 Tablespoons Miracle Whip Salad Dressing

1 Tablespoon Pickle Juice

1 Teaspoon Mustard

1/8 Cup Scallions, chopped

Salt and Pepper, to taste

8 Ounces Crab Meat

Cayenne Pepper, optional

Capers, garnish

Paprika, garnish

1. Cut eggs in half. Remove yolk and place in separate mixing bowl.

2. Add mayonnaise, salad dressing, pickle juice, mustard and scallions to yolks. Blend all together. Fold in crab, keeping mixture lumpy. Season to taste, adding a pinch of cayenne pepper if desired.

3. Stuff the white of each egg with yolk mixture. Top with a couple of capers and a dash of paprika.

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How to Boil the Perfect Egg/Is Your Egg Fresh?

How to determine if your egg is fresh, just drop the egg into cold salted water (3/8 cup salt to 4 cups water). If the egg sinks it is fresh. If it remains suspended in the water it is about 2 weeks old. If it floats, the egg is not fresh enough to be eaten and should be thrown away.

Water

Eggs

1. Place your eggs in saucepan large enough to hold them in a single layer. Add cold water to saucepan, covering eggs by 1 inch. Heat over high heat just to boiling. Remove from burner and cover pan.

2. Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).

3. Drain immediately and cool completely under cold running water or in a bowl of ice water.

4. To peel a hard-boiled egg, gently tap on countertop until shell is finely cracked all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to ease the shell off. Once peeled, eggs should be eaten that day.

Note: A green discoloration sometimes forms around hard-boiled yolks the result of a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Cooking eggs in hot, not boiling, water, then cooling immediately minimizes this. Also, eggs are easier to peel right after cooling as it causes the egg to contract slightly in the shell.

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Southwestern Hash

2 Red Potatoes (about 12 ounces), scrubbed and cut into 1 inch pieces

Coarse Salt and freshly ground Black Pepper

3 Tablespoons Canola Oil

1/2 Teaspoon Ground Cumin

1 Jalapeno Chile, finely diced (ribs and seeds removed for less heat, if desired.)

3 Scallions, trimmed and thinly sliced

8 Ounces Cherry Tomatoes, halved

1 1/2 Cups cooked Black Beans,drained and rinsed

2 Teaspoons nutritional Yeast Seasoning

1 (8 Ounce) package plain Pasteurized Organic Tempeh

1 firm,ripe Avocado, halved, pitted, peeled, and coarsely chopped

1. Bring potatoes to a boil in a pot of salted water. Cook until knife tender, about six minutes. Then drain.

2. Heat 2 tablespoons oil in a large saucepan over medium-high. Add cumin and cook, stirring until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally until golden, 5-7 minutes. Transfer to a bowl.

3. Heat remaining tablespoon oil over medium heat. Add jalapeno, scallions, (reserve one for garnish, if desired), tomatoes, beans, and yeast. Crumble in tempeh. Cook until tomatoes begin to break down, stirring frequently, 5-7 minutes. Add potatoes and cook just until heated through. Remove pan from heat and gently stir in avocado. Season with salt and black pepper. Garnish with reserved scallion, if desired, and serve.

Note: Nutritional yeast is an inactive form of yeast that imparts a flavor similar to cheese.

Serves: 4

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Short Ribs with Black Barley and Mushrooms

Prep. 25 min.

Cook. 2 hrs.

Stand. 3 hrs.

1 Cup Black or Purple Barley

6 Beef Short Ribs

2 Tbsp. Extra-Virgin Olive Oil

1 medium Onion, cut in thin wedges

8 Oz. Shilitake Mushrooms, trimmed and halved

3 1/2 Cups reduced-sodium Beef Broth

2 Star Anise

1/4 Tsp. Salt

1/2 Tsp. cracked Black Pepper

2 Tbsp. coarsely ch

opped fresh Italian Parsley

2 Garlic Cloves, minced

2Tsp. shredded Lemon Peel

freshly groung Black Pepper

1. In a large heatproof bowl combine barley and enough boiling water to cover completely. Let stand at least 3 hours or up to 24 hours; let drain.

2. Trim any surface fat from ribs; season with salt and groung black pepper. In a 4-quart Dutch oven brown ribs on all sides, half at a time, in hot oil, over medium-high heat. Now remove the ribs; thenet aside. Discard all but 1 Tbsp. drippings in Dutch oven; reduce heat to medium. Add onions and mushrooms. Cook and stir about 5 minutes or until onion is tender.

3. Return ribs to pan. Add barley,broth, star anise, salt, and cracked black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until ribs and barley are tender. Remove ribs; set aside. Simmer barley mixture, uncovered, until barley is thickened (some liquid will remain). Remove and discard star anise.

4. In a small bowl combine parsley, garlic, and lemon peel.

To service, spoon barley mixture over beef ribs. Sprinkle with parsley mixture and freshly ground black pepper.

Makes 4 servings.

Grain change-up. Substitute cooked regular pearled barley for the black barley. Omit step 1; begin with step 2.

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Creamy Carrot and Millet Soup with Grilled Cheese Croutons

Millet cooks very quickly and has a real mild sweet taste.

Prep. 15 min.

Cook. 45 min

2 Tbsp. Butter

1 medium Onion, chopped

1 Lb. Carrots, peeled and chopped (about 3 Cups)

1/2 Cup Millet

2 1/2 Cups reduced-sodium Chicken or Vegetable Stock or Broth

1/3 Tsp. Salt

1 1/4 Cups Milk

1/2 Cup Creme Fraiche or Sour Cream

1 Recipe Grilled Cheese Croutons, below (optional)

3 Green Onions, sliced

2 Tbsp. chopped fresh Dillweed

Paprika and coarse Salt (optional)

1. In a 3 to 4 quart pot melt butter over medium heat. Add onion; cook for 10 minutes until tender. Add the carrots, millet, stock, and salt. Bring to boiling over high heat. Reduce heat to low. Cook, covered for 35 minutes until millet and carrots are very tender. Let cool  slightly.

2. Transfer carrot and millet mixture to a food processor. Cover and process until completely smooth, scraping down sides as necessary. Add milk and creme fraiche. Cover and process until smooth.

3. Return carrot and millet mixture to the pot; cook and stir over low heat until heated through. For a thinner texture, stir in additional milk. To serve, top with Grilled Cheese Croutions, if desired. Sprinkle with green onion and dillweed, as well as paprika and coarse salt if desired.

Makes 4 servings.

Grilled Cheese Croutions: Cut6 Oz. French Baguette into 1/4 inch thick slices. Brush one side of each with olive oil. Sandwich 2 Oz. shredded Gruyere or Swiss cheese between 2 baguette slices, oiled side out. Repeat with remaining slices. In a large nonstick skillet toast sandwiches over medium heat about 2 to 3 minutes per side or until golden. Cool slightly; cut into pieces.

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