1 cup lentils
2 cups water
2 tablespoons of honey
2 tablespoons of soy sauce
2 tablespoons of olive oil
1/2 teaspoon of ginger, grated
1 clove of garlic
1 small onion, diced
salt & pepper to taste
Bake in a covered dish at 350 until tender (about an hour and a half).
1 pound pasta
4 tablespoons butter
4 tablespoons extra virgin olive oil
1 large shallot (or 1/4 cup finely diced onion), finely diced
5 cloves garlic, chopped
pinch of red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined
salt and pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the pasta. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper.
I love pintos and cornbread (or sour cream cornbread). In fact, I’m going to be making some later this week.
I started making pintos in college and they are one of my very first meals I served when “entertaining”. College students are always up for a good meal. Pintos are one of my favorite meals for the following reasons: easy to make (can cook using a crock pot, stove, hot plate, or a campfire), one pot meal (easy cleanup), good for you, very filling, extremely affordable, you can always have the ingredients on hand (you can flavor it with ham, fatback/striped meat, ham hocks, bacon, or nothing at all), can be served all year long, tastes better the second day, can use cooked beans to make soup, chili or refried beans, and to top it off, freezes well. What’s not to love?
If you are a novice cook, this is a great recipe to master. If you need some coaching, The Pioneer Woman has some awesome step-by-step instructions (complete with pictures), to help you out. Our favorite way to eat pintos is to top with lots of finely chopped onions and hot sauce (my brand of choice is Texas Pete, Matt digs the Chipotle Tabasco).
Cover the bottom of a 10×14 glass baking dish with a little salsa
Place a layer of flour tortillas over that
Layer from there with rice (will need about 2-3 cups cooked), pintos or
black beans, and cheese…and a little more salsa
Add another layer of tortillas…then place more cheese, corn (about a cup),
chicken (if you want meat), chopped tomatoes (1-2), chopped onions (about a
1/2 cup)…and a little more salsa
Add another layer of tortillas and then top it off with cheese, green onions
(chopped), green chiles and a little more salsa
Bake at 350° F (covered) for about 35-40 minutes.
Recipe courtesy of Chariti Gent.
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.
1 whole salmon
6 tablespoons butter, softened
juice of 1 lemon
3 teaspoons dry mustard
3/4 cup brown sugar
heavy duty aluminum foil
Butterfly salmon with Ulu knife; remove head, tail and fins, run knife down backbone of fish until it opens flat, careful not to cut through. Or, just buy some salmon already prepared for you! Tear off a sheet of heavy-duty aluminum foil large enough to handle salmon, coat lightly with cooking spray. Place salmon skin-side down on foil. Spread softened butter over flesh of salmon, drizzle with lemon juice and dry mustard. Cover with brown sugar, using more sugar if needed. Place foil with fish on barbecue grill over low heat, cover. Bake for 20 to 30 minutes. Salmon is cooked when flesh flakes easily.
Recipe from the Alaskan Ulu Cookbook.
1- 3 1/2-4 pound beef tenderloin, trimmed
2 tablespoons red peppercorns
2 tablespoons green peppercorns
2 tablespoons coarse salt
1 cup fresh flat leaf parsley, chopped
1/4 cup butter
3 tablespoons Dijon mustard
Place peppercorns in blender and chop. Transfer to bowl and add salt. Combine parsley, butter and mustard in a separate bowl. Place beef on a lightly greased rack in a shallow roasting pan. Rub parsley mixture over tenderloin. Pat peppercorn mixture over beef. Cover and chill up to 24 hours.
When ready to serve, bake beef at 350° F for 50 minutes or until meat thermometer inserted in thickest part of meat registers 145° F (medium rare) or 160° F (medium). Transfer to plate, cover loosely with foil and let stand ten minutes before slicing. Serve with horseradish dipping sauce.
Recipe courtesy of Mary Ann Montgomery, Laura’s great aunt.
1 1/2 to 2 pounds pork tenderloin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon dried leaf thyme
dash garlic powder, optional
Sprinkle pork tenderloin with salt and pepper; place in slow cooker. In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides. Cover and cook on low for 7 to 8 hours or high for 3 1/2 to 4 hours.
1 lb. crab meat
1 egg
2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon mustard
1 tablespoon melted butter
1 teaspoon parsley flakes
1 teaspoon Old Bay
1/2 cup breadcrumbs
In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry or bake at 375° F for 12-15 minutes or until evenly brown on each side and reach an internal temperature of 165° F.
2 cups soy sauce
1/4 water
4 tablespoons chopped fresh ginger
1/2 cup chopped scallions
2 garlic cloves, chopped
pinch of red pepper flakes
2 teaspoons ground black pepper
lemon juice
olive oil
Thoroughly combine all ingredients except for the olive oil. Marinate tuna fillets or steaks in the sauce for 3 hours, turning every hour. Brush tuna with olive oil and cook under broiler for 3-5 minutes per side, depending on the thickness of the steaks. Steaks can also be grilled.