Gourmet Cookie Bouquets Recipe Blog

Archive for July, 2008

Note: If you prefer a spicier filling, you might want to add additional black pepper or your favorite diced chilies to the beans or rice.

For the beans

• 1 (16 ounce) bag dried pinto beans
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (14-1/2 ounce) cans chicken or vegetable broth
• 2 (14-ounce) soup cans of water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Follow the directions on the back of the bag for cleaning and soaking the beans. Drain water.
2. In a large saucepan, combine the beans, onion, garlic, broth, and water. Season with salt and pepper. Bring to a boil. Reduce heat to low and simmer 2 1/2-3 hours, until beans are plump and soft, stirring often. Add salt and pepper to taste.

For the rice

• 2 tablespoons vegetable oil
• 1/3 cup minced onion
• 1/3 cup minced bell pepper
• 1 1/2 cups uncooked long-grain white rice
• 1 (14 1/2-ounce) can chicken or vegetable broth
• 1/4 cup tomato sauce stirred into 1 1/2 cups water

1. Pour the oil into a large skillet. Add onion, bell pepper, and rice and sauté over medium heat until rice is lightly toasted.
2. Add the broth and tomato sauce water. Bring to a boil and covered. Reduce heat to simmering or rice will be mushy.
3. Remove from heat and let stand 5 minutes. Carefully fluff with a fork.
4. Heat tortillas according to package directions

For the burritos

• 8 large (at least 10-inch) flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese (optional)

1.      Place tortilla on a flat surface. Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup shredded cheese (if desired) on one side of tortilla, leaving enough tortilla to cover the filling when you fold it over. Fold once over filling, tucking edge under filling. Alternate folding in each side of the tortilla as you roll, and tightly roll into a bundle. Repeat process for remaining tortillas.2.      If desired, serve with sour cream, salsa, and avocado.

• 1 well packed cup of desalted cod
• 2 medium cloves garlic, peeled
• 2 tbs. chopped parsley
• 1 recipe Fritter batter
• ½ cup olive oil for frying
• Salt to taste

Shred cod with fingers. Chop well with garlic and parsley. Add to batter, stir, and salt to taste. (This much may be done a day in advance.)Heat enough olive oil in a large frying pan to cover the bottom to a depth of ¼ inch (about 1 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10 to 15 minutes. Drain on brown paper before serving.Note: The finer you shred and chop the cod, the smoother the fritters will be. However, some prefer fritters with coarse flakes of cod. It is entirely a matter of taste.

• 2 tablespoons vegetable oil
• 3/4 pound chicken flattened
• 1/2 teaspoon salt
• 1/2 cup sugar
• Grated zest of one lemon
• Juice of one lemon
• 2 tablespoon white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon cornstarch dissolved in 1 teaspoon water.
• 4 cups shredded romain lettuce
• 1 scallion thinly sliced.

In a large skillet, heat the oil. Sprinkle the chicken with 1/4 teaspoon of the salt and sauté until cooked through. In a small saucepan, combine broth, sugar, lemon juice, lemon zest, vinegar, garlic and remaining salt; bring to a boil. Stir in cornstarch and cook, stirring for about 30 seconds until thick. Arrange the lettuce on a platter. Top with chicken, then sauce. Sprinkle with the scallions.

• 2 pounds corned corned beef
• 6 carrots 1 medium turnip
• 6 potatoes
• 3 parsnips
• 1 head cabbage

Cover corned beef with cold water and allow to soak overnight. Drain water from meat and fresh water. Bring to a boil and reduce to a simmer for about 2 hours. Peel carrots and parsnips. Cut in half lengthwise. Cut peeled potatoes in half and turnip into thick slices. Cut cabbage into large wedges. Wash vegetables in cold water. Add vegetables to the meat about 30 minutes before the meat is cooked.

To reduce the heat in the salsa, remove the seeds from the
Chile before chopping. Whenever handling chilies, wear plastic or rubber gloves to protect your skin from the oil in them. Avoid direct contact with your eyes, and wash your hands thoroughly after handling.

• 3 large ripe tomatoes (about 2 pounds), cored and finely chopped
• 1 medium white onion, finely chopped
• 1/2 cup cilantro leaves, finely chopped
• 1 serrano chile or any fresh, hot green chile, cored, seeded (if desired), and finely chopped
• 1 medium garlic clove, minced
• 1/3 cup fresh lime juice (from about 3 medium limes)
• Salt

In a medium bowl, mix all ingredients, including salt to taste. Cover and refrigerate at least 1 hour and up to 5 days, to blend flavors.

You can substitute pina colada frozen yogurt for the yogurt in this recipe, or a combination of 1/4 cup vanilla yogurt and 1/2 cup of coconut and/or tropical fruit sorbet. If you use frozen yogurt, you might want to omit the sugar, depending on how sweet you like your smoothies.

• 3/4 cup crushed ice
• 3/4 cup pina colada yogurt
• 1 cup orange-tangerine juice
• 1/2 cup non-fat milk
• 1 tablespoon sugar

Place ice in a blender. Add the remaining ingredients and blend until smooth.

• 1/2 cup olive oil
• 1 tablespoon
  Dijon mustard
• 2 garlic cloves, chopped fine
• 3 tablespoons red whine vinegar

Put all the ingredients in a bottle with a top. Seal top tightly and shake. Pour over your favorite salad.

• 1/2 cup vegetable oil
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons white vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 1/2 pounds boneless beef sirloin steak, cut into 1 inch cubes.
• 1/2 pound of fresh mushrooms
• 2 medium onions cut into wedges
• 1 medium sweet red pepper cut into wedges
• 1 medium green pepper, cut into wedges
• Hot cooked rice

In a large recloseable plastic bag, combine the first 6 ingredients; add the steak. Seal the bag and turn to coat, put in fridge over night. Drain and discard marinade. On 12 skewers, put meat then vegetables, one at a time. Grill, uncovered, over medium heat for 12 to 14 minutes until meat is done. Serve with rice.

Chicken:

• 1 cup flour
• 1 egg
• 1/2 cup condensed milk

Salt sauce:

• 1 cup water
• 1 tablespoon vinegar
• 2 teaspoons cornstarch
• 1/2 sugar
• 1 1/2 cup ketchup
• 1/4 teaspoon Soya sauce

Cook chicken and cut into pieces. Beat flour, egg, salt, and milk together and coat chicken. Cook in fat. Be careful as the fat can get quite hot. When brown, take out and put into sauce. Combine all ingredients (well) in a saucepan and bring to a boil. Pour over chicken and bake for 1 hour.

Creamy Dip

• 1 package cream cheese, softened
• 3/4 cup sour cream
• 1 tablespoon finely chopped green onion
• 1/2 teaspoon crushed red peppers

Mix softened cream cheese with sour cream. Stir in onion and red peppers. Chill for 2 hours. Make about 1 2/3 cups.

Banana Bread

• 5 tablespoons butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 2 egg whites
• 1 tablespoons vanilla extract
• 1 1/2 cups mashed bananas (ripe)
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4  cup baking powder
• 1/2 cup heavy cream

Preheat oven to 350 degrees F. Grease loaf pan. Beat butter in large bowl until fluffy. Add both sugars, beat well: add egg, egg whites, and vanilla. Beat until well blended. Add bananas on high for 30 seconds. Combine flour, baking soda, salt, and baking powder in a medium bowl. Add dry mix to wet mix. Alternately with cream, ending with flour mix. Pour into loaf and bake for about 1 hour 15 minutes.

For the sauce

• 3 or 5 ripe tomatoes, organic if possible, peeled, seeded, and chopped
• 1 small onion, finely sliced
• 1 tablespoon cider vinegar
• 1 clove garlic, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne

For the ground beef

• 1 pound ground beef
• 1/2 teaspoon salt

For the garnishes

• 2 avocados, sliced
• 1 onion, finely chopped
• 1/2 bunch cilantro, chopped
• 2 tomatoes, organic if possible, chopped
• 3 cups shredded romain lettuce
• 2 cups grated cheddar cheese

For the tacos

• 1 dozen corn tortillas
• Oil for frying

1. To make the sauce: Simmer the tomatoes, onion, cider vinegar, garlic, chili powder, salt, and cayenne in a medium saucepan over low heat until the tomatoes and onions are soft. Remove from heat.
2. While sauce is simmering, brown the ground beef in a skillet. Drain fat and add salt.
3. To prepare the garnishes: Arrange the avocado, onions, cilantro, tomatoes, and shredded romain on a plate, or place in individual bowls.
4. To make the tacos: Heat a few tablespoons of oil in a small skillet. Fry the tortillas for 1 to 2 minutes, turning once.
5. Drain the tortillas on paper towels and fold over to form a taco shell.
6. To assemble the tacos: Place the cheese, meat, and sauce in the taco shells and add garnishes.