Recipes worth Trying!

Before you get the wrong idea, I'll preface these by stating they aren't my own original creations. I've gotten these recipes from several friends who have in turn found them in magazines or from other friends. A few are my own. They are worth trying and passing along. So here they are for those that have asked. Perhaps, I'll be making them with you guys soon, I hope!


Ever so yummy salads!

Minty Orzo Lentil Feta Salad

6 c. water
1 T. salt
1 ¼ c. orzo
6 T. olive oil
¾ c. brown lentils
¼ c. red wine vinegar
3 garlic cloves, minced
½ c. each fresh mint and dill, finely chopped
1 sm. red onion chopped
10 oz. feta cheese crumbled
¾ c. kalamata olives pitted and chopped
6 sprigs dill or mint for garnish


Bring water to boil with salt and orzo. Cook 5-8 minutes. Drain and Toss in 1 T. olive oil. Cover and cool completely. Cover lentils inn 2 inches of water and simmer uncovered 15-20 minutes. Drain.

Wisk remaining 5 T. olive oil, vinegar, garlic, salt and pepper to taste. Add lentils, mint, dill, onion, feta, olives, and dressing to orzo. Stir and garnish. Serve at room temperature. Tastes great cold too.


Bulgar & lentil salad w/chickpeas
(completely healthy for you!)

1 C beluga (black) lentils, rinsed & picked over (now available at Trader Joes)
1 bay leaf
salt

3 C warm water
1 C bulgar wheat
3 medium shallots (can substitute red onion if necessary)
1/4 C red wine vinegar
2 cloves garlic, chopped
1 T fresh lemon juice
1/2 C extra virgin olive oil
3 T walnut oil (I never have this on hand)
freshly ground pepper
1 1/2 C cooked chickpeas or 1 can, rinsed (I always use the can)
1 C finely chopped parsley
3 T finely chopped tarragon
1/2 c walnut halves, toasted & chopped (I use pecans)

1. In saucepan cover lentils w/ water, add bay leaf & 1/2 t salt, bring to a boil, reduce heat & simmer 20 mins.

2. In medium bowl pour warm water over bulgar & let soak until tender, about 30 mins., drain & squeeze dry.

3. In a small bowl combine shallots w/ vinegar, add garlic, whisk in lemon juice & oil, season w/pepper.

4. Combine lentils, bulgar, chick peas, parsley & tarragon, add dressing, stir gently & thoroughly.

5. Serve warm or at room temp w/nuts.

Can be made ahead (add nuts right before serving). Great with crumbled feta & chopped tomatoes on top.

Side Dishes:

Homemade Baked Beans
INGREDIENTS:
• 3 cups of dried white navy beans, soaked and simmered until tender, following package directions
• 1 1/2 c ketchup
• 1 1/2 c water
• 1/4 c molasses
• 1 large onion chopped
• 1 tablespoon dry mustard
• 1 tablespoon salt
• 6 slices of uncooked salt pork or bacon, diced
• 1 c brown sugar
PREPARATION:
Place all ingredients in slow cooker; cover and cook for 8 to 10 hours on low. Stir a few times, if possible.


Main Courses:

Chicken Chili

4 boneless, skinless chicken breasts, cubed
2 medium diced onions
2 tsp. ground cumin
2 (15.8 oz.) cans Great Northern Beans (white kidney beans)
2 (15.8 oz.) cans Garbanzo Beans
2 (15.8 oz.) cans corn
2 (4.5 oz.) cans diced green chiles
2 cubes chicken bullion
8 oz. pepper jack cheese, cubed

DO NOT DRAIN LIQUID FROM CANNED GOODS. POOR ENTIRE CAN WITH LIQUID INTO CROCKPOT.

Sauté cubed chicken and onion with ground cumin until cooked. Put remaining ingredients in crock-pot along with chicken mixture. Heat on high 1 ½ - 2 hours (until cheese melts) and continue on low for 6 hours. Serve warm. Top with extra cheese, sour cream, green onion, cilantro, or any other favorite topping. Serves six people.



Chicken Francesca

4 boneless, skinless chicken breasts
1cup milk
1cup bread crumbs
3/4cup grated parmesan
2tbs. parsley flakes
1cup olive oil
1cup chicken broth
1cup white wine
1/3cup lemon juice
Sliced lemons

Remove tenderloin from chicken breast and divide remaining breast in half. Complete on all four breasts. Pound meat with a meat tenderizer and let soak in milk for 5 minutes. Mix next three dry ingredients together. Heat oil in a large skillet. Dredge chicken in dry mixture and brown each side of the chicken in oil. Lay browned pieces in a 9 by 13 dish. When finished reserve about two tablespoons of oil in skillet and add broth. Simmer until reduced in half. Then, add wine and simmer until reduced in half. Finally, add lemon juice and remove from heat. Place sliced lemons on chicken in baking dish. Then poor all of the liquid from your skillet over chicken. Bake at 350 degrees for 20-30 minutes. Serve over pasta. Serves 4-6 people.

Boeuf Bourguignon

1 T olive oil
8 oz diced bacon
2 1/2 lbs stew meat, cubed
salt & pepper
1 lb carrots, cut into 1 inch cubes
2 onions, sliced
2 cloves of garlic, minced
1/4 c brandy or cognac (optional)
1 bottle (750 ml) of red wine--or less and replace with beef broth
1 can of beef broth--or more to replace red wine
1 t fresh thyme or 1/4 t dried thyme
1 T tomato paste
4 T butter, divided
3 T flour
1 lb frozen pearl onions
1 lb sliced mushrooms


Preheat oven to 250.

Cook the bacon in the oil over medium heat in a dutch oven until lightly browned. Remove to a plate.

Salt and pepper meat. Then, sear the meat in remaining oils. Remove to plate with bacon.

Saute 1 T salt, 2 t pepper, carrots and onion for 10 min over med heat in remaining oils. Add garlic and saute one more min.

Now here's the part I change. She says to put 1/2 c brandy in and stand back and light a match to burn off the alcohol. Instead, I use 1/4 c and I turn up the heat to high for a few minutes, stirring often.

Return the bacon and meat to the pot. Add the wine, broth, thyme, and tomato paste (the liquids should nearly cover the meat.)

Cover and put in oven for 1 1/4 hours.

Remove from oven. Mash 2 T butter with flour and add to stew. Add pearl onions. Simmer over low heat. Meanwhile, saute mushrooms in remaining 2 T of butter for about 10 min. Then add to stew. Heat to desired warmth.


Desserts:

Rum Cake
1 pkg. yellow butter cake mix
1 small box vanilla instant pudding
1/2 cup light rum
4 eggs - beat one at a time
1/2 cup vegetable oil
1/2 cup cold water

Beat well (all ingredients) together and put into
lightly greased Bundt pan or angel pan. Bake at 350
degrees for 45 minutes. Cool 15 minutes, remove from
pan. Invert cake and prick top and sides all over.
Drizzle & brush on glaze over top and sides. (I
usually put the glaze on while the cake is still in
the pan.)

Glaze: 1 stick butter (or margarine)
1 cup sugar
1/3 cup rum
Boil 5 minutes then drizzle and brush on glaze over a
warm cake.