Thursday, August 21, 2014
Submitted by Linda B. at Westinghouse. Thank you, Linda B.! If you have recipe you would like to share please email it to firstname.lastname@example.org
- 1 tbsp. Olive Oil
- ¾ Cup Dry White Wine
- 1 tsp. Garlic chopped
- ¼ Cup Unsalted Butter
- 3 tbsp. Capers with liquid
- 4 (5 oz) Halibut Filets
- Salt and Pepper to taste
- Heat a skillet pan until very hot and then add the olive oil.
- Fry the halibut filets until brown on each side.
- Remove from the pan and set aside.
- Pour wine into the pan and reduce by half to scrape brown bits off the bottom of the pan.
- Add garlic butter and capers and stir until well combined.
- Add salt and pepper to taste.
- Be careful with the salt as the capers will add saltiness to the dish.
- Return filets to the pan, simmer until the fish flakes easily.
- Serve immediately.
- Great served with steamed fresh asparagus and wild or brown rice.
Wednesday, August 20, 2014
1 medium – large potato, peeled and diced
1 large head of cauliflower cut or broken into florets (reserve 2 cups)
1 medium carrot, peeled and chopped
3 medium cloves garlic, peeled
1 ½ cups chopped onion
1 ½ tsp salt
4 cups water
2 cups (packed) cheddar cheese plus some for garnishing
¾ cup milk
1 tsp dill
½ tsp caraway seeds
Black pepper to taste
· Place cauliflower (except for the 2 cups), potato, carrot, garlic, onion, salt and water in a large saucepan.
· Bring to a boil and then simmer until all veggies are tender
· Puree in batches in a blender or food processor and transfer to a soup pot
· Steam the reserved cauliflower until just tender.
· Add it to the puree along with the remaining ingredients.
· Heat gently until well blended and serve topped with a little cheese
This recipe is from the Moosewood Cookbook by Mollie Katzen.
Tuesday, August 19, 2014
- ½ cup finely diced onion
- 1 Tablespoon red wine vinegar
- 1 Tablespoon water
- Salt and pepper as needed
- 2 Tablespoons finely chopped parsley
- 4 slices country bread
- 4 slices brie cheese
- Heat the oil in a skillet and add the mushrooms, garlic, onion, vinegar, water, salt and pepper.
- Cover and cook 3 minutes.
- Remove the cover and cook until mushrooms are tender, another 5 minutes.
- Remove from the heat, transfer the mushrooms to a bowl and add the parsley.
- Toast or grill the bread.
- Preheat a broiler.
- Place the bread on a baking sheet and top with mushrooms.
- Lay a piece of cheese on top and place under the broiler until melted.
- Serve immediately.
Monday, August 18, 2014
This recipe works well to complement some grilled shrimp or fish.
- 3 Tablespoons butter
- 4 medium carrots, peeled, chopped
- 2 large red bell peppers, chopped
- 1 cup chopped onion
- 2 garlic cloves, minced
- 4 cups long-grain white rice
- 6 ¾ cups chicken or vegetable broth
- ½ cup chopped green onions
- 2/3 cup chopped fresh cilantro
- Salt and pepper to taste
- Diced tomato
- Melt butter in heavy large pot over medium-high heat.
- Add next 4 ingredients; sauté 5 minutes.
- Add rice; stir 2 minutes.
- Add broth; bring to boil.
- Reduce heat to low, cover and cook until rice is tender, about 20 minutes.
- Mix in green onions and cilantro.
- Season with salt and pepper. Garnish with diced tomato.
Friday, August 15, 2014
- 1 cup chicken broth
- 1 cup tomato sauce
- 6 slices bacon
- 2 onions, diced
- 1 cup uncooked white rice
- 2 tomatoes, diced
- 2 green bell peppers, diced
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 (10 ounce) can sliced black olives, drained (optional)
- 1 (10 ounce) can whole kernel corn, drained (optional)
- In a small saucepan over medium heat, combine chicken broth and tomato sauce.
- Bring to a boil while cooking the following:
- In a large skillet over medium heat, cook bacon until evenly brown.
- Chop bacon, and set aside, reserving a small portion of the bacon fat.
- Add onion to skillet, and saute until tender.
- Stir in rice, and cook until lightly browned, 3 to 5 minutes.
- Pour in boiling chicken broth and tomato sauce.
- Add diced tomatoes, green peppers, and chopped bacon.
- Season with chili powder, salt, and pepper.
- Cover, and simmer for 30 to 40 minutes.
- Stir in black olives and corn.
If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.
Thursday, August 14, 2014
- 1/2 cup chopped onion
- 1/2 cup finely chopped peeled carrots
- 1/2 cup all-purpose flour
- 3 cups chicken stock
- 1 (6-ounce) package long grain and wild rice
- 1 cup chopped cooked chicken or turkey
- 3 tablespoons sherry
In a large pot coated with nonstick cooking spray, sauté the onion and carrots over medium heat until tender, about 5 minutes.
Stir in the flour.
Gradually add the broth and let the mixture come to a boil, stirring constantly.
Meanwhile, prepare the rice according to package directions, omitting any oil and salt.
Add the cooked rice and cooked chicken and simmer 5 minutes.
Add the sherry.
If the soup gets too thick, add more chicken broth or water.
Boil 1 minute and serve.