if you have any questions, please feel free to contact me at: sgmeero@gmail.com meero.....
An Introduction
greetings and welcome to my kitchen. food goes back when man discovered he was hungry. now i will tell my story. one of my happiest memory are of my grandmother. she was very strong, loving and she knew how to cook. i used to sit and watch her, of-course i would help. recently i have been re doing her famouse recipes. so i decided to share them. i hope you try them. i have included other recipes from friends and other sources. cooking has been a big part of my creativeness. recently i have been creating diffrent combination of spices that brings fragrance and taste that bursts in you mouth. so, enjoy.
if you have any questions, please feel free to contact me at: sgmeero@gmail.com meero.....
if you have any questions, please feel free to contact me at: sgmeero@gmail.com meero.....
Favorite Meat Recipes
There are many ways to do hamburgers. Every one concentrates
on what goes on a hamburger, tomato's, lettuce, pickles, cheese,
mustard, ketchup and so on. You can make it taste like it came
from different country's, just by adding certain ingredients from
that country. So the meat stays the same no matter what burger
they make. Well how about seasoning the meat with far out spices
and make it more interesting for our taste buds. So i did some
variations on what spices made the meat taste different.
I always start out with one pound of ground meat, 80 to 20 ratio,
that means 20 percent fat content and 80 percent lean meat.
I also use ground pork, Turkey, lamb, chicken, Italian sausage and
even breakfasts sausage. I think you get the idea. Makes 4 patties.
spice variation one:
1/2 tsp of salt, pepper, garlic and onion powder
spice variation two:
1/2 tsp all spice, white pepper, salt
spice variation three:
1/2 tsp salt, paprika, garlic powder
spice variation four:
1/2 tsp cumin, curry, salt,
spice variation five:
1/2 tsp crushed fennel seed, crushed coriander seed, salt
spice variation six:
1/2 tsp lemon pepper salt, grated Parmesan cheese, oregano
spice variation seven:
1/2 tsp basil, salt, oregano, Rosemary
ENJOY. SGM-B
Greetings friends.
This recepe goes way back to 1800's. It comes from Latvia-Polish
family, (Patricia Petkoonis) which i am honered to have passed on to me.
It's a meatloaf kinda recepe caled STUFFING, which also was used to stuff chiken.
INGREDIANTS:
1 pound each of ground pork and ground beef
2 stalks of carrots shredded
1 medium onion choped
2 small eggs
1/2 bell pepper choped
1/2 tsp salt and pepper
1/2 cup bread crumbs
Mix all ingrediants, let rest and refridgirate for 2 hours.
Bake in meatloaf pan for 40 minutes at 350 degree temrature.
Makes a great sandwich, with sliced tomatos, onions, letuce and mayo.
ENJOY. SGM-B
Italian Sausage
There are million or more ways to prepare Italian Sausage. I have a
few ways which i prepare them in my own way. Now a days, the sausage
comes in a variety of flavors and name brands. I choose the W-mart
brand in the 3 pound package. OK, now that's out of the way, lets start
cooking.
Simmered sausage:
2 large can crushed tomato's
1 TSP each of dry basil, oregano, black pepper, garlic & onion powder
1/2 TSP each of salt and sugar
6 links of sausage
In a pot, add all ingredients, let simmer, on low heat, for 3 hours.
The sausage will absorb all the flavors and will be very tender.
There are many ways to serve them. On pasta, in a hoggie roll with
grilled onions and peppers, slice them and add them to Italian soup.
Grilled sausage:
6 links of sausage. Par boiled, with 2 cans of cola or 2 cans of beer.
cooked on a grill to well done.
Serve them on a hot dog bun with mustard and chopped onions. Slice
them and add them to a salad, with Italian dressing.
Ground sausage:
6 links of sausage.
Take the casing off the sausages, now you have 1 pound of ground
sausage to use it like you would ground beef. Making meat balls
are thee best way to use it. in a bowl, add 1/2 cup of seasoned
bread crumbs, 2 eggs, 1 small chopped onions and the sausage.
mix well, form into 2 inch balls, and bake them for 30 minutes in
a 375 degree oven. Serve them with pasta with that simmered sauce
you made earlier, Or as a meat ball sandwich, with melted cheese.
For added sweetness, add 1 TSP of crushed fennel seeds.
Final thoughts:
There is no limit in what you can do. Don't be afraid of trying new
ways to prepare food. Its all good.
ENJOY. SGM-B
Polish sausage
The most tastiest of all sausages, for me anyway. It can be prepared
in many ways. here is one of them.
What you need:
2 16oz packages of polish or kielbasa sausage (sliced)
1 med head cabbage (cut coarsely)
1 med onion (chopped)
2 of each sm red and white sweet potato's peeled and slice round
(if white sweet potato are not in season, russet will do)
1 tsp dry parsley flakes
2 tbs oil
In a pot, add 1 tbs oil and potato's. On med heat, saute for 5 minutes
and make sure to give it a stir 2 times to cook evenly. remove from
heat cover and let rest. In pot number 2, add 1 tbs oil, cabbage and
parsley flakes. let saute for 10 minutes stirring often. Cover and let
rest. In pot number3, add sausage and onion, and saute for 5 minutes,
stirring often. Now comes the assembly. In a large dish, add cabbage,
spread evenly. Pour the sausage in the middle and the potato's around
it. Serve with salad and crusty bread.
ENJOY. SGM-B
Pasta Collection
the tortalini
Tortellini soup
What you need:
1 16oz of tortellini (cooked and drained)
1 32oz can of crushed tomato's
1 med onion hoped fine
3 garlic cloves smashed
1 TSP dry basil
1/2 TSP salt and pepper
1/4 cup olive oil
In a pot, on medium heat, add oil, onions, garlic, salt , pepper
and dry basil. Saute for 5 to 8 minutes. Add crushed tomato's and
let simmer for 10 minutes, Add ready tortellini and simmer for
20 minutes. Its ready. Serve with crusty bread with garlic butter.
version 2
What you need:
1/2 pound Italian sausage
1 16oz of tortellini (cooked and drained)
1 15oz can of diced tomato (with liquid)
2 15 oz can chicken broth
1 6 oz mushroom (with liquid)
1 med onion hoped medium
1 TSP dry basil
1/2 TSP salt and pepper
4 TB olive oil
In a pot, add oil, onion, dry basil, sausage and saute
for 5 minutes on high heat. add broth, tomato and mushroom
along with 1 cup water and bring to boil (6 to 10 minutes)
add Tortellini and let simmer about 10 minutes and its ready.
NEXT
Baked Tortellini with mini meatballs
What you need:
1 16oz of tortellini (uncooked)
1 32oz can of crushed tomato's
1 med onion hoped fine
3 garlic cloves smashed
1 TSP dry basil, oregano and dry grated Parmesan
1/2 TSP salt and pepper
1/4 cup olive oil
1 cup shredded mozzarella cheese
2 cups mini meatballs (can be purchased from the freezer section)
or you can make your own
MINI MEATBALLS:
1 pound ground beef, add 1 egg, 1/4 cup seasoned bread crumbs,
1/2 tsp black pepper, basil, oregano and 1 TBS grated Parmesan cheese.
Mix all together well, for 1 inch balls, saute till brown and its done.
Now for the baked finally:
In a pot, add oil, onions, garlic, salt, pepper, oregano, basil and
grated Parmesan cheese. Saute for 5 minutes. Add crushed tomato and
let simmer for 20 minutes. In a lasagna pan, add uncooked tortellini,
mini meatballs and simmered sauce. Mix well top with 1 cup cheese.
cover with foil and bake for 40 minutes in a 375 degree oven.
Serve with salad and garlic bread sticks
Bacon Pasta Salad
Easy, quick pasta salads are always a winner in any get together.
One of my favorite pasts are shell pasta. Its unique shape allows
the ingredients be scooped up in the shell. From salads to dinner
recipes, its great.
What you need:
4 cups of dry pasta shells, boil in water, about 12 minutes,
with 2 tsp salt. Drain and set aside.
1 tbs each of the following: chopped bell pepper, tomato's, bacon,
Italian dressing, and mayo.
In a bowl, add all ingredients, and gently toss. Chill for 30 minutes.
Serve with all your favorite summer dishes.
ENJOY. SGM-B
Tortellini soup
What you need:
1 16oz of tortellini (cooked and drained)
1 32oz can of crushed tomato's
1 med onion hoped fine
3 garlic cloves smashed
1 TSP dry basil
1/2 TSP salt and pepper
1/4 cup olive oil
In a pot, on medium heat, add oil, onions, garlic, salt , pepper
and dry basil. Saute for 5 to 8 minutes. Add crushed tomato's and
let simmer for 10 minutes, Add ready tortellini and simmer for
20 minutes. Its ready. Serve with crusty bread with garlic butter.
version 2
What you need:
1/2 pound Italian sausage
1 16oz of tortellini (cooked and drained)
1 15oz can of diced tomato (with liquid)
2 15 oz can chicken broth
1 6 oz mushroom (with liquid)
1 med onion hoped medium
1 TSP dry basil
1/2 TSP salt and pepper
4 TB olive oil
In a pot, add oil, onion, dry basil, sausage and saute
for 5 minutes on high heat. add broth, tomato and mushroom
along with 1 cup water and bring to boil (6 to 10 minutes)
add Tortellini and let simmer about 10 minutes and its ready.
NEXT
Baked Tortellini with mini meatballs
What you need:
1 16oz of tortellini (uncooked)
1 32oz can of crushed tomato's
1 med onion hoped fine
3 garlic cloves smashed
1 TSP dry basil, oregano and dry grated Parmesan
1/2 TSP salt and pepper
1/4 cup olive oil
1 cup shredded mozzarella cheese
2 cups mini meatballs (can be purchased from the freezer section)
or you can make your own
MINI MEATBALLS:
1 pound ground beef, add 1 egg, 1/4 cup seasoned bread crumbs,
1/2 tsp black pepper, basil, oregano and 1 TBS grated Parmesan cheese.
Mix all together well, for 1 inch balls, saute till brown and its done.
Now for the baked finally:
In a pot, add oil, onions, garlic, salt, pepper, oregano, basil and
grated Parmesan cheese. Saute for 5 minutes. Add crushed tomato and
let simmer for 20 minutes. In a lasagna pan, add uncooked tortellini,
mini meatballs and simmered sauce. Mix well top with 1 cup cheese.
cover with foil and bake for 40 minutes in a 375 degree oven.
Serve with salad and garlic bread sticks
Bacon Pasta Salad
Easy, quick pasta salads are always a winner in any get together.
One of my favorite pasts are shell pasta. Its unique shape allows
the ingredients be scooped up in the shell. From salads to dinner
recipes, its great.
What you need:
4 cups of dry pasta shells, boil in water, about 12 minutes,
with 2 tsp salt. Drain and set aside.
1 tbs each of the following: chopped bell pepper, tomato's, bacon,
Italian dressing, and mayo.
In a bowl, add all ingredients, and gently toss. Chill for 30 minutes.
Serve with all your favorite summer dishes.
ENJOY. SGM-B
Rice To Feed The World
Quick easy simple rice.
I remember grandmother making a big pot of rice, and the flavor
has haunted me for years. Now its here.
What you need:
2 cups of long grain rice
4 cups water
1 large cube of chicken bullion
3 TBS corn oil
1/4 cup vermicelli noodles
3 TBS butter
in a pot, add corn oil, bullion and rice, saute for few minuets to
give it a toasty flavor. add water and bring to boil on high heat.
Boil for about 5 minuets and reduce the heat to a low. Cover and let
rice absorb the liquid. In the meantime, a small sauce pant, add
butter and noodles and saute till golden brown. When rice is ready
and noodles and gently mix.
Armenian holiday (gouzy) rice
Grandmother always made this rice dish around the holidays.
It goes with every kind of dinner, chicken, lamb, turkey, roast.
and my favorite with salad. Note, you can always double or triple
this recipe according to the dinner you are planning.
what you need:
1 cup rice (any will do)
2 cups water
1 cube bullion (chicken flavor)
1/4 cup of each raisins, chopped walnuts
1/4 tsp of each Cinnamon, nutmeg
2 tbs vegetable oil
In a pot, add 1 tbs oil, add the bullion let dissolve on medium heat
add rice and saute for few minutes add water and let boil on high
heat for 5 minutes. Turn heat on very low and let simmer for 10
minutes turn heat off and let rest. In a separate pan, add 1 tbs
oil, the spices, raisins and nuts. Saute on medium heat for 2 minutes
and then add to the rested rice, mix well and serve. My favorite
is to have salad with rice.
beryani rice
Another (holiday) favorite rice dish with far east flavors.
What you need:
4 hard boiled eggs peeled
3 medium potato's peeled and cubed (1 inch)
1 medium onion chopped
1/2 tsp of curry, black pepper, salt and cinnamon
2 tbs of oil
4 cups of prepared rice "easy rice" (see earlier recipe ) set aside.
in a pot, add oil, chopped onions, and the potato. Saute till
golden brown. Add dry spice ingredients and give it a mix.
now add boiled egg's and prepared rice. Mix gently and its
ready to serve. This rice dish is served with roasted chicken and
salad in the middle eastern country's, but it taste great with
any dish.
ENJOY. SGM-B
I remember grandmother making a big pot of rice, and the flavor
has haunted me for years. Now its here.
What you need:
2 cups of long grain rice
4 cups water
1 large cube of chicken bullion
3 TBS corn oil
1/4 cup vermicelli noodles
3 TBS butter
in a pot, add corn oil, bullion and rice, saute for few minuets to
give it a toasty flavor. add water and bring to boil on high heat.
Boil for about 5 minuets and reduce the heat to a low. Cover and let
rice absorb the liquid. In the meantime, a small sauce pant, add
butter and noodles and saute till golden brown. When rice is ready
and noodles and gently mix.
Armenian holiday (gouzy) rice
Grandmother always made this rice dish around the holidays.
It goes with every kind of dinner, chicken, lamb, turkey, roast.
and my favorite with salad. Note, you can always double or triple
this recipe according to the dinner you are planning.
what you need:
1 cup rice (any will do)
2 cups water
1 cube bullion (chicken flavor)
1/4 cup of each raisins, chopped walnuts
1/4 tsp of each Cinnamon, nutmeg
2 tbs vegetable oil
In a pot, add 1 tbs oil, add the bullion let dissolve on medium heat
add rice and saute for few minutes add water and let boil on high
heat for 5 minutes. Turn heat on very low and let simmer for 10
minutes turn heat off and let rest. In a separate pan, add 1 tbs
oil, the spices, raisins and nuts. Saute on medium heat for 2 minutes
and then add to the rested rice, mix well and serve. My favorite
is to have salad with rice.
beryani rice
Another (holiday) favorite rice dish with far east flavors.
What you need:
4 hard boiled eggs peeled
3 medium potato's peeled and cubed (1 inch)
1 medium onion chopped
1/2 tsp of curry, black pepper, salt and cinnamon
2 tbs of oil
4 cups of prepared rice "easy rice" (see earlier recipe ) set aside.
in a pot, add oil, chopped onions, and the potato. Saute till
golden brown. Add dry spice ingredients and give it a mix.
now add boiled egg's and prepared rice. Mix gently and its
ready to serve. This rice dish is served with roasted chicken and
salad in the middle eastern country's, but it taste great with
any dish.
ENJOY. SGM-B
Sauces
there are many types of sauces and we do use them often then we realize. i use pizza, pesto and tomato sauce alot so i thought i would share them with you. i will add more kinds of sauces in the future.
pizza sauce
1 10 oz tomato sauce
1/2 tsp each of 'dry' basil, oregano, garlic, onion and parmesan cheese
2 tbs olive oil
1/4 tsp cracked black peeper
mix all ingredients, let rest at room temperature at least an hour before use. you can use it for dipping sauce as well.
pesto paste/sauce
3 cups basil leaves
8 cloves of garlic
2/3 cup pine nuts
1/3 cups of each parmesan and romano cheese
2/3 cup olive oil
combine all ingredients in a food processor, mix well and its ready. great as a spread on bread sticks or on anything.
tomato pasta sauce
one of my favorite sauces is tomato pasta sauce. with or without meat, homemade is the best.
10 sm roma tomato's chopped or 1 15 oz can crushed tomato's
1/4 cup olive oil
1 medium onion chopped
5 cloves of garlic minced
1 tsp of each, dry basil, oregano paprika salt to taste
in a pot, add 1/4 cup olive oil and tomato's. on high heat, let boil for 10 minutes. add onion and 5 garlic. let simmer for another 10 minutes. add dry basil, oregano, and paprika. let simmer for 10 minutes more. turn heat off, let rest. add salt to taste. serve over pasta with chopped fresh basil and a sprinkle of parmesan cheese.
meat lovers recipe 01 (sausages)
after preparing the sauce, add 6 links of mild or hot italian sausage. let simmer foe 30 minutes on slow heat.
meat lovers recipe 02 (meat balls)
combination 01, 1 lb each ground chicken and turkey
combination 02, 1 lb each ground pork and italian sausage
combination 03, 1 lb each ground beef (lean) and pork
combination 04, 1 can of salmon and turkey
you get the idea, there are many combination's. in a bowl, add the combination meat, 1/2 cup of seasoned bread crumbs, 1 egg, 1 small onion chopped, 2 cloves of garlic minced. also add dry ingredients like 1/2 tsp of basil, oregano thyme, mint any of your favorites will do. mix all ingredients and let rest in the fridge for an hour. there are two ways that i prepare the meat balls, one way is to bake them. set the oven to 350 degree and bake meat balls till golden brown. the other way is to add them to prepared sauce and let simmer for 30 minutes.
enjoy.
pizza sauce
1 10 oz tomato sauce
1/2 tsp each of 'dry' basil, oregano, garlic, onion and parmesan cheese
2 tbs olive oil
1/4 tsp cracked black peeper
mix all ingredients, let rest at room temperature at least an hour before use. you can use it for dipping sauce as well.
pesto paste/sauce
3 cups basil leaves
8 cloves of garlic
2/3 cup pine nuts
1/3 cups of each parmesan and romano cheese
2/3 cup olive oil
combine all ingredients in a food processor, mix well and its ready. great as a spread on bread sticks or on anything.
tomato pasta sauce
one of my favorite sauces is tomato pasta sauce. with or without meat, homemade is the best.
10 sm roma tomato's chopped or 1 15 oz can crushed tomato's
1/4 cup olive oil
1 medium onion chopped
5 cloves of garlic minced
1 tsp of each, dry basil, oregano paprika salt to taste
in a pot, add 1/4 cup olive oil and tomato's. on high heat, let boil for 10 minutes. add onion and 5 garlic. let simmer for another 10 minutes. add dry basil, oregano, and paprika. let simmer for 10 minutes more. turn heat off, let rest. add salt to taste. serve over pasta with chopped fresh basil and a sprinkle of parmesan cheese.
meat lovers recipe 01 (sausages)
after preparing the sauce, add 6 links of mild or hot italian sausage. let simmer foe 30 minutes on slow heat.
meat lovers recipe 02 (meat balls)
combination 01, 1 lb each ground chicken and turkey
combination 02, 1 lb each ground pork and italian sausage
combination 03, 1 lb each ground beef (lean) and pork
combination 04, 1 can of salmon and turkey
you get the idea, there are many combination's. in a bowl, add the combination meat, 1/2 cup of seasoned bread crumbs, 1 egg, 1 small onion chopped, 2 cloves of garlic minced. also add dry ingredients like 1/2 tsp of basil, oregano thyme, mint any of your favorites will do. mix all ingredients and let rest in the fridge for an hour. there are two ways that i prepare the meat balls, one way is to bake them. set the oven to 350 degree and bake meat balls till golden brown. the other way is to add them to prepared sauce and let simmer for 30 minutes.
enjoy.
Seafood. Ocean's Treasure
Fast and easy shrimp .
What you need:
1 LB of shrimp, cleaned, cooked, frozen, thawed without the tail
1 small lemon, juiced
1 cup melted unsalted butter (can use margarine)
1 TBS olive oil
1 clove of garlic, smashed
1 TBS chopped Italian parsley
1/4 of an onion, chopped
1/2 TSP of cracked black pepper, red paprika
In a pot, add olive oil, onion, garlic, cracked black pepper
and paprika. Saute for 5 minutes or until onions become translucent.
Add butter and lime juice. Let simmer for few minuets and then add
shrimp. Add parsley and turn the heat off and let sit for 5 minuets
before serving.
Here are a few ways to serve and eat this delicious dish:
Over your favorite pasta
Over garlic toasted French or Italian bread
Over rice (especially Spanish rice)
Over a tossed salad (mixed greens)
OR as a soup
Just add 2 cups of chicken stock to prepared shrimp dish with a bit
of grated ginger.
ENJOY. SGM-B
Soups
split pea soup
One of my favorite soup. You can make this soup in a million
way. Here is one or two.
What you need:
2 cups dry green split pea
10 cups water
1/2 TSP salt and cracked black pepper
1 large onion chopped fine
1 (any brand) canned ham treet shredded
In a pot, add green pea and water. Bring to boil until tender
and and milk shake consistency. You may have to add more water
a cup or two. While the pea is boiling, in a frying pan, add
shredded ham and fry until light crispy edges appear (about 10
minutes). Add onion, salt, pepper and fry for 10 minutes more.
Combine both, pea puree and ham mixture and let simmer for 30
minutes. Serve hot with crusty bread and a salad.
Now for ham-bone recipe. Know that Christmas ham you made ?
After eating the ham slices, take the ham-bone and freeze it for
new years day pea soup. Here's what you do. Double the recipes
and include the ham-bone in the pot (no need for the canned ham.)
let simmer for 2 hours, and you'll notice the ham-bone becoming
bare, that means the bits and pieces of ham are now part of the
soup. turn off heat and let cool. Its ready to serve. For a
different textured soup, place soup in a blender and blended to a
smooth texture. You will notice a silky feel to it. Serve with
a dab of sour cream and extra cracked black pepper. YUMMMMM
Onion Soup
I remember seeing this soup done on a TV cooking show long time ago.
I made a bit of a twist on that recipe. Onions are really good for you.
Try it
What you need:
1 med red onion
1 med yellow onion
1 med white onion
4 stalks green onion
4 cans chicken stock
1/2 cup real butter (salted)
Slice all onions thinly. In a pot melt butter, add sliced onions
and saute for 30 minutes on low heat, till they are caramelized.
Add stock and let simmer for 30 minutes more on low heat without
cover. That's it, its ready. For a french style onion soup. In a
soup bowl (oven proof) fill with soup, top it with a toasted french
bread, (or croutons) and a thick slice of provolone cheese. Place
under the broiler until cheese bubbles up toasty. It's real good.
Creamed potato soup
2 medium potato peeled and cubed
1 cup water
1 celery rib diced
1/2 onion finely chopped
2 tbs margarine
1 cup evaporated milk
1 tsp dried parsley
salt and pepper to taste
In a pot, add water and potato, bring to boil for 10 minutes, cover
and let simmer. Add margarine, onion, celery, parsley and milk. Let
simmer on low for 30 minutes stirring every 10 minutes. Its ready.
Chili (no meat)
I came up with this recipe when talking to a friend about
how to manipulate food to mimic texture of meat protein.
Here is a fast and easy no meat chili, hope you like it.
In a bowl, shred (use the big holes) 16 ounce tofu, add
1 TSP paprika, 1 TSP salt and 4 TBS of oil. Mix and let rest
for 15 minutes. In a pot, add 4 TBS oil heat on medium, to
it add 1 large chopped onions and Saute for 5 minutes, to it
add 1/2 chopped jalapenos, 1/2 TSP black pepper and the tofu
mixture and saute for 5 more minutes. Now comes the rest of
the ingredients. Add 2 cans of red kidney beans, juice in all,
also 1 large can of crushed tomato's, mix well, add 1/2 TSP of
red cyan pepper, let simmer for 20 minutes. Serve with shredded
Cheddar cheese and crusty buttered bread.
ENJOY. SGM-B
butternut soup
This soup is great anytime, but especially in winter time.
Very simple and great tasting as well as full of vitamins.
what you need:
1 2lb butternut squash Peeled, cubed, steam cooked for
30 minutes mashed and set aside.
1 medium onion, chopped fine.
1 5oz can mushrooms, drain, chopped fine. save liquid.
2 cans chicken broth.
1/2 tsp cracked black pepper.
2 TBS olive oil.
In a pot, add oil, onion, mushroom and black pepper. saute
for 5 minutes. Add mushroom liquid, 2 cans of chicken broth
and the mashed butternut squash. let simmer for 10 minutes
and serve. The soup should be lumpy. For a smoother texture,
Blend the soup in a blender till silky smooth serve with a
table spoon of sour cream
ENJOY. SGM-B
pork meatball soup
Very delicate and bold in flavor and very tasty. Over the years
of going to Oriental restaurants, i felt there was something
missing in there food. Maybe its my pallet, so i decided to
experiment on my own. One recipe is pork meatball. I will post
other recipes that i have created. But first up, "Pork Meatballs"
soup.
What you need: The meatball
1 LB ground pork
2 garlic cloves smashed
1/2 TSP powder of ginger, turmeric, white pepper, coriander
4 stalks green onions thinly sliced (divided into 2 portions)
1/4 cup chopped fine cilantro (divided into 2 portions)
In a bowl add all ingredients, mix well, and form 1 inch balls and
set aside. (note set aside half portion of green onion and cilantro)
What you need: The soup
4 can of Swanson chiken broth (low sodium)
1 TBS soy sauce
1/2 TSP wishtershier sauce
In a pot, add all ingredients (for the soup) and let simmer on medium
heat for 30 minutes. Add the meatballs and let simmer for another
30 minutes. Serve in a bowl, and sprinkle a pinch of green onions
and cilantro. For a strong ginger flavor, slice fresh ginger root
and add to soup 5 minutes before serving.
ENJOY. SGM-B
One of my favorite soup. You can make this soup in a million
way. Here is one or two.
What you need:
2 cups dry green split pea
10 cups water
1/2 TSP salt and cracked black pepper
1 large onion chopped fine
1 (any brand) canned ham treet shredded
In a pot, add green pea and water. Bring to boil until tender
and and milk shake consistency. You may have to add more water
a cup or two. While the pea is boiling, in a frying pan, add
shredded ham and fry until light crispy edges appear (about 10
minutes). Add onion, salt, pepper and fry for 10 minutes more.
Combine both, pea puree and ham mixture and let simmer for 30
minutes. Serve hot with crusty bread and a salad.
Now for ham-bone recipe. Know that Christmas ham you made ?
After eating the ham slices, take the ham-bone and freeze it for
new years day pea soup. Here's what you do. Double the recipes
and include the ham-bone in the pot (no need for the canned ham.)
let simmer for 2 hours, and you'll notice the ham-bone becoming
bare, that means the bits and pieces of ham are now part of the
soup. turn off heat and let cool. Its ready to serve. For a
different textured soup, place soup in a blender and blended to a
smooth texture. You will notice a silky feel to it. Serve with
a dab of sour cream and extra cracked black pepper. YUMMMMM
Onion Soup
I remember seeing this soup done on a TV cooking show long time ago.
I made a bit of a twist on that recipe. Onions are really good for you.
Try it
What you need:
1 med red onion
1 med yellow onion
1 med white onion
4 stalks green onion
4 cans chicken stock
1/2 cup real butter (salted)
Slice all onions thinly. In a pot melt butter, add sliced onions
and saute for 30 minutes on low heat, till they are caramelized.
Add stock and let simmer for 30 minutes more on low heat without
cover. That's it, its ready. For a french style onion soup. In a
soup bowl (oven proof) fill with soup, top it with a toasted french
bread, (or croutons) and a thick slice of provolone cheese. Place
under the broiler until cheese bubbles up toasty. It's real good.
Creamed potato soup
2 medium potato peeled and cubed
1 cup water
1 celery rib diced
1/2 onion finely chopped
2 tbs margarine
1 cup evaporated milk
1 tsp dried parsley
salt and pepper to taste
In a pot, add water and potato, bring to boil for 10 minutes, cover
and let simmer. Add margarine, onion, celery, parsley and milk. Let
simmer on low for 30 minutes stirring every 10 minutes. Its ready.
Chili (no meat)
I came up with this recipe when talking to a friend about
how to manipulate food to mimic texture of meat protein.
Here is a fast and easy no meat chili, hope you like it.
In a bowl, shred (use the big holes) 16 ounce tofu, add
1 TSP paprika, 1 TSP salt and 4 TBS of oil. Mix and let rest
for 15 minutes. In a pot, add 4 TBS oil heat on medium, to
it add 1 large chopped onions and Saute for 5 minutes, to it
add 1/2 chopped jalapenos, 1/2 TSP black pepper and the tofu
mixture and saute for 5 more minutes. Now comes the rest of
the ingredients. Add 2 cans of red kidney beans, juice in all,
also 1 large can of crushed tomato's, mix well, add 1/2 TSP of
red cyan pepper, let simmer for 20 minutes. Serve with shredded
Cheddar cheese and crusty buttered bread.
ENJOY. SGM-B
butternut soup
This soup is great anytime, but especially in winter time.
Very simple and great tasting as well as full of vitamins.
what you need:
1 2lb butternut squash Peeled, cubed, steam cooked for
30 minutes mashed and set aside.
1 medium onion, chopped fine.
1 5oz can mushrooms, drain, chopped fine. save liquid.
2 cans chicken broth.
1/2 tsp cracked black pepper.
2 TBS olive oil.
In a pot, add oil, onion, mushroom and black pepper. saute
for 5 minutes. Add mushroom liquid, 2 cans of chicken broth
and the mashed butternut squash. let simmer for 10 minutes
and serve. The soup should be lumpy. For a smoother texture,
Blend the soup in a blender till silky smooth serve with a
table spoon of sour cream
ENJOY. SGM-B
pork meatball soup
Very delicate and bold in flavor and very tasty. Over the years
of going to Oriental restaurants, i felt there was something
missing in there food. Maybe its my pallet, so i decided to
experiment on my own. One recipe is pork meatball. I will post
other recipes that i have created. But first up, "Pork Meatballs"
soup.
What you need: The meatball
1 LB ground pork
2 garlic cloves smashed
1/2 TSP powder of ginger, turmeric, white pepper, coriander
4 stalks green onions thinly sliced (divided into 2 portions)
1/4 cup chopped fine cilantro (divided into 2 portions)
In a bowl add all ingredients, mix well, and form 1 inch balls and
set aside. (note set aside half portion of green onion and cilantro)
What you need: The soup
4 can of Swanson chiken broth (low sodium)
1 TBS soy sauce
1/2 TSP wishtershier sauce
In a pot, add all ingredients (for the soup) and let simmer on medium
heat for 30 minutes. Add the meatballs and let simmer for another
30 minutes. Serve in a bowl, and sprinkle a pinch of green onions
and cilantro. For a strong ginger flavor, slice fresh ginger root
and add to soup 5 minutes before serving.
ENJOY. SGM-B
Stuffed Foods
Green Bell Peppers
there are three ways i prepare stuffed green peppers. the peppers have a distinct flavor (the green ones) the red ones have there own flavors, specially roasted, but that's another recipe entry. the three kinds of recipe i will write about are, polish style, Armenian style and American. more recipes coming soon.
first up . the American way. what you need:
3 med green bell peppers, cut horizontally clean the seeds and the veins.
should yield 6 halves.
2 cups pre cooked rice
1 pound ground beef (80/20 ratio)
1 med onion 1 med tomato (chopped fine)
2 cloves garlic minced fine
1 tbs dry parsley
1 can 15oz of low sodium chicken broth
place the 6 half of peppers in a oven proof glass casserole dish, 9x6. in a bowl, add rice, beef, onions, garlic and the dry ingredients. mix well and place 2 tbs (or more until the mix is finished) spoon in the cavity each half pepper. place 2 tbs of broth over each stuffed pepper and the rest of the broth in the dish. bake uncovered in a 300 degree oven for 45 minutes. take out of the oven, and baste a 1 tbs of broth over each pepper. next, cover with foil and bake for 10 minutes at 300.
next, polish style. what you need:
3 med green bell peppers, cut horizontally clean the seeds and the veins. should yield 6 halves.
2 cups pre cooked rice
1/2 pound ground beef and ground pork (beef ratio 80/20)
1 med onion 1 med tomato (chopped fine)
2 cloves garlic minced fine
3 5oz can tomato sauce (with salt)
1/2 tsp of each dry parsley, fennel, Greek oregano and black pepper
1 can 15oz of low sodium chicken broth
the methods of preparations are very similar place the 6 half of peppers in a oven proof glass casserole dish, 9x6. In a bowl, add rice, beef, onions, garlic and the dry ingredients. mix well and place 2 tbs (or more until the mix is finished) spoon in the cavity each half pepper. place 2 tbs of broth over each stuffed pepper and the rest of the broth in the dish. bake uncovered in a 300 degree oven for 45 minutes. take out of the oven, and baste a 1tbs of broth over each pepper. next, place 2 tbs of tomato sauce on each half pepper, the rest in the dish. Cover with foil and bake for 10 minutes (at 300 degrees).
and last the Armenian way. what you need:
3 med green bell peppers, cut horizontally clean the seeds and the veins. Should yield 6 halves.
2 cups pre cooked rice
1/2 pound ground beef (beef ratio 80/20)
1 med onion 1 med tomato (chopped fine)
2 cloves garlic minced fine
1/2 tsp of each dry parsley, coriander, all spice and black pepper
1/4 cup of each pine nuts and raisins
2 small thinly cut steak
the method of preparations are very similar. place the thin steak first at the bottom of the pot. then place the 6 half of peppers in a pot, it will be a little crowded. In a bowl, add rice, beef, onions, garlic and the dry ingredients. mix well and place 2 tbs (or more until the mix is finished) spoon in the cavity each half pepper. place a dinner plate on top of the peppers, and add water until the plate is covered. let simmer on medium heat for 45 minutes. Let cool for 30 minutes before serving. serving suggestions: blend 1 cup of yogurt, 1 crushed clove of garlic, 1 tsp of each dill weed and mint. splash of lemon juice and olive oil. mix well and serve by topping the pepper with 1 tbs of the mixture.
enjoy
there are three ways i prepare stuffed green peppers. the peppers have a distinct flavor (the green ones) the red ones have there own flavors, specially roasted, but that's another recipe entry. the three kinds of recipe i will write about are, polish style, Armenian style and American. more recipes coming soon.
first up . the American way. what you need:
3 med green bell peppers, cut horizontally clean the seeds and the veins.
should yield 6 halves.
2 cups pre cooked rice
1 pound ground beef (80/20 ratio)
1 med onion 1 med tomato (chopped fine)
2 cloves garlic minced fine
1 tbs dry parsley
1 can 15oz of low sodium chicken broth
place the 6 half of peppers in a oven proof glass casserole dish, 9x6. in a bowl, add rice, beef, onions, garlic and the dry ingredients. mix well and place 2 tbs (or more until the mix is finished) spoon in the cavity each half pepper. place 2 tbs of broth over each stuffed pepper and the rest of the broth in the dish. bake uncovered in a 300 degree oven for 45 minutes. take out of the oven, and baste a 1 tbs of broth over each pepper. next, cover with foil and bake for 10 minutes at 300.
next, polish style. what you need:
3 med green bell peppers, cut horizontally clean the seeds and the veins. should yield 6 halves.
2 cups pre cooked rice
1/2 pound ground beef and ground pork (beef ratio 80/20)
1 med onion 1 med tomato (chopped fine)
2 cloves garlic minced fine
3 5oz can tomato sauce (with salt)
1/2 tsp of each dry parsley, fennel, Greek oregano and black pepper
1 can 15oz of low sodium chicken broth
the methods of preparations are very similar place the 6 half of peppers in a oven proof glass casserole dish, 9x6. In a bowl, add rice, beef, onions, garlic and the dry ingredients. mix well and place 2 tbs (or more until the mix is finished) spoon in the cavity each half pepper. place 2 tbs of broth over each stuffed pepper and the rest of the broth in the dish. bake uncovered in a 300 degree oven for 45 minutes. take out of the oven, and baste a 1tbs of broth over each pepper. next, place 2 tbs of tomato sauce on each half pepper, the rest in the dish. Cover with foil and bake for 10 minutes (at 300 degrees).
and last the Armenian way. what you need:
3 med green bell peppers, cut horizontally clean the seeds and the veins. Should yield 6 halves.
2 cups pre cooked rice
1/2 pound ground beef (beef ratio 80/20)
1 med onion 1 med tomato (chopped fine)
2 cloves garlic minced fine
1/2 tsp of each dry parsley, coriander, all spice and black pepper
1/4 cup of each pine nuts and raisins
2 small thinly cut steak
the method of preparations are very similar. place the thin steak first at the bottom of the pot. then place the 6 half of peppers in a pot, it will be a little crowded. In a bowl, add rice, beef, onions, garlic and the dry ingredients. mix well and place 2 tbs (or more until the mix is finished) spoon in the cavity each half pepper. place a dinner plate on top of the peppers, and add water until the plate is covered. let simmer on medium heat for 45 minutes. Let cool for 30 minutes before serving. serving suggestions: blend 1 cup of yogurt, 1 crushed clove of garlic, 1 tsp of each dill weed and mint. splash of lemon juice and olive oil. mix well and serve by topping the pepper with 1 tbs of the mixture.
enjoy
The Amazing Flour
Over the yaers, i have made tons of pizza's. The number one question asked of my pizza's is about the crust. Well here it is. NOTE: the crust that i make is for a pan pizza but it can be addopted for thin crust style.
WHAT YOU NEED:
2 1/2 cups flour
1 cup warm water
1/2 tsp of salt and sugar
1 pkt yeast
3 tbs olive oil
In a bowl, add water, yeast, oil, salt and sugar cover and let froth for 10 minutes and then add the flour mix well. Dough should be elastic like. Cover and let and rise for 20 minutes. Divide into 4 portions.
Cover and let rise for 10 minutes more. And that's all there is to it. Now you can spread in pizza pan of your choice and choice of your toppings and your ready to go.
ENJOY SGM-B
Italian pizza dough
1 pkg yeast
1 cup warm water
3 1/2 cups flour
1 tsp salt
1/2 olive oil
Dissolve yest in 1/4 cups of warm water, when it begins to foam
add the rest of the water. Add flour and oil and mix well, form
in a ball in a bowl cover and let rest for 2 hours.
Great for pizza dough, bread sticks, calzones or anything your
imagination takes you.
ENJOY. SGM-B
Italian Rolls
What you need:
1 1/2 cup flour (total 4 cups)
1 pkt yeast
1 tsp of powder onion,garlic,Parmasian cheese and dry basil
2 TB soft butter or margarine
1 1/2 cup milk hot
1 cup water hot
In a bowel, add flower, yeast, all the seasoning and
then all the liquid and the softened butter. mix well
and let sit for 15 minutes and then add the remaining
flour. mix well and let sit for another 15 minutes.
Divide into 15 pieces, make into ball and place in a
greased pan, tucked together, sprinkle with olive oil
and parmasian cheese and bake for 20 minutes in a 375
degree oven. let cool before serving.
WHAT YOU NEED:
2 1/2 cups flour
1 cup warm water
1/2 tsp of salt and sugar
1 pkt yeast
3 tbs olive oil
In a bowl, add water, yeast, oil, salt and sugar cover and let froth for 10 minutes and then add the flour mix well. Dough should be elastic like. Cover and let and rise for 20 minutes. Divide into 4 portions.
Cover and let rise for 10 minutes more. And that's all there is to it. Now you can spread in pizza pan of your choice and choice of your toppings and your ready to go.
ENJOY SGM-B
Italian pizza dough
1 pkg yeast
1 cup warm water
3 1/2 cups flour
1 tsp salt
1/2 olive oil
Dissolve yest in 1/4 cups of warm water, when it begins to foam
add the rest of the water. Add flour and oil and mix well, form
in a ball in a bowl cover and let rest for 2 hours.
Great for pizza dough, bread sticks, calzones or anything your
imagination takes you.
ENJOY. SGM-B
Italian Rolls
What you need:
1 1/2 cup flour (total 4 cups)
1 pkt yeast
1 tsp of powder onion,garlic,Parmasian cheese and dry basil
2 TB soft butter or margarine
1 1/2 cup milk hot
1 cup water hot
In a bowel, add flower, yeast, all the seasoning and
then all the liquid and the softened butter. mix well
and let sit for 15 minutes and then add the remaining
flour. mix well and let sit for another 15 minutes.
Divide into 15 pieces, make into ball and place in a
greased pan, tucked together, sprinkle with olive oil
and parmasian cheese and bake for 20 minutes in a 375
degree oven. let cool before serving.
Various Beans
All beans are versatile in any dish you tend to make.
But you need to know how and what to do with it.
What separates the beans, are there tastes. But all these
recipes can be made with any bean. Be creative and have fun.
One bean in question is the Garbanzo bean or "Chik Peas"
or "Lab Labee". It has many names for some reason, the
American market is confused on what to called, its simply
because some categorize it as a "pea" and some as a "bean".
I say forget everything and just start cooking.
Here are few recipes that i remember grandma making them.
Prepared beans:
Start out with soaking 2 cups of dry beans soaking in
water for 24 hours, Changing the water twice at least.
Note that the beans will triple its amount in size.
Boil with fresh water and 1 tsp of salt for 1 hour, drain
and set aside.
-----------------------------------------------------
Garbanzo bean salad: what you need
2 cup prepared beans
1 lemon squeezed
1/2 tsp cracked pepper, salt, dry mint
1 clove garlic minced
4 tbs olive oil
Combine all ingredients in a bowl, mix well let rest at room
temperature for 2 hours before serving. Variation on this
salad can be done by adding diced cucumbers or diced red
and green bell peppers or for a scrumptious tasting salad
add anchovies.
-----------------------------------------------------
Garbanzo bean soup 1: what you need
3 cups prepared beans
1 medium onion, tomato chopped
1/2 tsp curry, dry mint, salt, cracked pepper
1/2 lemon juice
1 6oz can tomato paste
3 cans of chicken stock
4 tbs olive oil
In a pot, add oil, add chopped onions, tomato's, salt, pepper,
curry and the mint. Saute for 5 minutes on low heat. This is
done to release the trapped aromas and flavors. Add the beans
and saute for 5 minutes more. Add tomato paste and the stock
and gently stir for 1 minutes, let simmer for 30 minutes.
Turn off heat, add lemon juice, stir and let rest for 10 minutes
before serving.
----------------------------------------------------
Garbanzo bean soup 2: what you need
3 cups prepared beans
3 cans of chicken stock or beef stock
6 cloves of garlic sliced (1/4 cup total)
1 tsp dry parsley
2 tbs olive oil
In a pot, add oil garlic and dry parsley, saute on low heat
for 3 minutes. Add beans and stock and simmer for 20 minutes
and serve. You can add chunks of cooked chicken meat or
sliced chunks roast beef for a delicious twist.
-----------------------------------------------------
the famous HUMUS dip: what you need
3 cups prepared beans
1/4 cup tahini
(sesame seed butter, you can find it at a health store)
4 tbs olive oil
2 cloves of garlic crushed
1/2 lemon juiced
In a food processor, add all the ingredient's and proses until
milk shake consistency, if too thick add 2 tbs of water.
Let rest at room temperature. Serving suggestions:
Spread the humus 1/2 inch thick on a dinner plate, garnish with
fine chopped Italian parsley, chopped black olives and sprinkle
of paprika. Serve with chunks of Italian bread or toasted pita
wedges. YUMMMMEEEE
-----------------------------------------------------
Falafel (deep fried garbanzos): what you need
3 cups prepared beans
1/2 cup fine chopped Italian parsley
4 cloves garlic chopped
1 tsp ground cumin, powdered onion and cracked pepper
1/2 tsp salt and baking powder
1/2 cup of plain dry fine bread crumbs
Falafel is used in the middle eastern country's as an
alternative to meat. VEGGIE burger. Its very tasty, aromatic
and versatile in many ways. Proses all ingredients except
the bread crumbs. The mixture should be dry, if you notice
a bit of wet texture add bread crumbs, table spoon at a time
till firm. Let rest (for the flavors to blend) about an hour.
In a medium deep frying dish on high flame, add 2 cups of (any)
oil. Note the oil must be hot in order for the falafel to
form a crust. Shape the mixture into a Pattie shape or ball
and fry till dark golden brown, about 6 to 10 minutes. Transfer to
a dish lined with paper towel for to drain and let it cool.
Traditionally it is served in a pita bread like a sandwich garnished
with sliced tomato's, onions, lettuce and parsley. Topped it with yogurt
and crushed garlic. But you can serve it anyway you like it.
------------------------------------------------------
Rice and Chiks (beryani): what you need
2 cups prepared garbanzo beans
2 cups white chicken chunks
4 cups prepared white rice
6 small hard boiled eggs
1 tbs curry
1 tsp cracked pepper
2 cups roasted cubed potato's (1/2 inch cut)
4 tbs olive oil
OK this is really easy, because its all in one dish meal.
My aunt Victoria used to make this dish. One of my favorites.
In a pot, add oil, beans, potato, eggs, chicken chunks, pepper
curry and a pinch of salt, do not add the rice yet.
Saute on medium heat, for 15 minutes, this way everything
get coated. If you notice the mix is too dry, add 4 tbs of
water. Now add the rice and gently mix and turn the heat
on very low and let simmer for 15 minutes. Let cool before
serving. Great with salad or taboula.
--------------------------------------------------------
roasted Lab Labee: what you need
4 cups prepared beans
Turn the oven to 300, you are gonna use the broiler for this.
Spread the beans evenly on large cookie sheet pan and place
under the broiler for 30 minutes. Take out and mix well and
repeat cooking for another 30 minutes. If the beans are still
soft, repeat cooking for 30 minutes more. They should be dark
yellow and toasty. They are very tasty.
ENJOY. SGM-B
But you need to know how and what to do with it.
What separates the beans, are there tastes. But all these
recipes can be made with any bean. Be creative and have fun.
One bean in question is the Garbanzo bean or "Chik Peas"
or "Lab Labee". It has many names for some reason, the
American market is confused on what to called, its simply
because some categorize it as a "pea" and some as a "bean".
I say forget everything and just start cooking.
Here are few recipes that i remember grandma making them.
Prepared beans:
Start out with soaking 2 cups of dry beans soaking in
water for 24 hours, Changing the water twice at least.
Note that the beans will triple its amount in size.
Boil with fresh water and 1 tsp of salt for 1 hour, drain
and set aside.
-----------------------------------------------------
Garbanzo bean salad: what you need
2 cup prepared beans
1 lemon squeezed
1/2 tsp cracked pepper, salt, dry mint
1 clove garlic minced
4 tbs olive oil
Combine all ingredients in a bowl, mix well let rest at room
temperature for 2 hours before serving. Variation on this
salad can be done by adding diced cucumbers or diced red
and green bell peppers or for a scrumptious tasting salad
add anchovies.
-----------------------------------------------------
Garbanzo bean soup 1: what you need
3 cups prepared beans
1 medium onion, tomato chopped
1/2 tsp curry, dry mint, salt, cracked pepper
1/2 lemon juice
1 6oz can tomato paste
3 cans of chicken stock
4 tbs olive oil
In a pot, add oil, add chopped onions, tomato's, salt, pepper,
curry and the mint. Saute for 5 minutes on low heat. This is
done to release the trapped aromas and flavors. Add the beans
and saute for 5 minutes more. Add tomato paste and the stock
and gently stir for 1 minutes, let simmer for 30 minutes.
Turn off heat, add lemon juice, stir and let rest for 10 minutes
before serving.
----------------------------------------------------
Garbanzo bean soup 2: what you need
3 cups prepared beans
3 cans of chicken stock or beef stock
6 cloves of garlic sliced (1/4 cup total)
1 tsp dry parsley
2 tbs olive oil
In a pot, add oil garlic and dry parsley, saute on low heat
for 3 minutes. Add beans and stock and simmer for 20 minutes
and serve. You can add chunks of cooked chicken meat or
sliced chunks roast beef for a delicious twist.
-----------------------------------------------------
the famous HUMUS dip: what you need
3 cups prepared beans
1/4 cup tahini
(sesame seed butter, you can find it at a health store)
4 tbs olive oil
2 cloves of garlic crushed
1/2 lemon juiced
In a food processor, add all the ingredient's and proses until
milk shake consistency, if too thick add 2 tbs of water.
Let rest at room temperature. Serving suggestions:
Spread the humus 1/2 inch thick on a dinner plate, garnish with
fine chopped Italian parsley, chopped black olives and sprinkle
of paprika. Serve with chunks of Italian bread or toasted pita
wedges. YUMMMMEEEE
-----------------------------------------------------
Falafel (deep fried garbanzos): what you need
3 cups prepared beans
1/2 cup fine chopped Italian parsley
4 cloves garlic chopped
1 tsp ground cumin, powdered onion and cracked pepper
1/2 tsp salt and baking powder
1/2 cup of plain dry fine bread crumbs
Falafel is used in the middle eastern country's as an
alternative to meat. VEGGIE burger. Its very tasty, aromatic
and versatile in many ways. Proses all ingredients except
the bread crumbs. The mixture should be dry, if you notice
a bit of wet texture add bread crumbs, table spoon at a time
till firm. Let rest (for the flavors to blend) about an hour.
In a medium deep frying dish on high flame, add 2 cups of (any)
oil. Note the oil must be hot in order for the falafel to
form a crust. Shape the mixture into a Pattie shape or ball
and fry till dark golden brown, about 6 to 10 minutes. Transfer to
a dish lined with paper towel for to drain and let it cool.
Traditionally it is served in a pita bread like a sandwich garnished
with sliced tomato's, onions, lettuce and parsley. Topped it with yogurt
and crushed garlic. But you can serve it anyway you like it.
------------------------------------------------------
Rice and Chiks (beryani): what you need
2 cups prepared garbanzo beans
2 cups white chicken chunks
4 cups prepared white rice
6 small hard boiled eggs
1 tbs curry
1 tsp cracked pepper
2 cups roasted cubed potato's (1/2 inch cut)
4 tbs olive oil
OK this is really easy, because its all in one dish meal.
My aunt Victoria used to make this dish. One of my favorites.
In a pot, add oil, beans, potato, eggs, chicken chunks, pepper
curry and a pinch of salt, do not add the rice yet.
Saute on medium heat, for 15 minutes, this way everything
get coated. If you notice the mix is too dry, add 4 tbs of
water. Now add the rice and gently mix and turn the heat
on very low and let simmer for 15 minutes. Let cool before
serving. Great with salad or taboula.
--------------------------------------------------------
roasted Lab Labee: what you need
4 cups prepared beans
Turn the oven to 300, you are gonna use the broiler for this.
Spread the beans evenly on large cookie sheet pan and place
under the broiler for 30 minutes. Take out and mix well and
repeat cooking for another 30 minutes. If the beans are still
soft, repeat cooking for 30 minutes more. They should be dark
yellow and toasty. They are very tasty.
ENJOY. SGM-B
Vegetables and Salads and More
Eggplant
In my country (Armenia) we have many ways to prepare this wonderful
purple beauty. Here are a few dishes for you, hope you try them. I will
put few more recipes in the future.
first up the Dip or as we call it Babaganouch. In actuality there are two version.
version one: What you need
2 small tomato's chopped coarsely
1 small white onion chopped coarsely
4 garlic cloves minced
1 small green bell pepper coarsely chopped
1/2 lemon juiced
1/2 tsp salt, pepper, crushed dry mint
3 tbs olive oil, and chopped Italian flat parsley
1 large eggplant fire roasted, lithely peeled and chopped coarsely
In a bowel, combine everything and mix well. Chill and serve with
pita bread or crusty Italian bread.
Version two: What you need
1 large eggplant fire roasted, lately peeled and chopped coarsely
1/2 tahini (sesame seed butter)
2 cloves garlic
1/2 lemon juiced
1/2 cup olive oil
salt to taste
Combine all in a food processor and process on high for ten minute.
the dip should resemble a thick shake consistency. Use pita wedges
for scooping. enjoy
The next dish is an eggplant stew. Real simple and can be a side dish
or a main dish served with rice and salad.
What you need:
2 medium eggplant diced into 1 inch cubes (do not peel)
1 large onion chopped medium
1 green bell pepper chopped medium
4 cloves of garlic sliced
1/2 cup olive oil
salt to taste
In a pot, add oil and garlic. Lightly saute for the garlic to release
its flavor. Add onion and peppers. Saute till lightly brown. Add cubed
eggplant and saute on low heat for 20 minutes. Let cool before serving.
The Cauliflower
Cauliflower anytime
Growing up, grandmother made this cauliflower dish that till this
day, every time i make it, it taste like heaven. Very simple and
delicious.
What you need:
1 head of cauliflower, separated to bite size pieces
4 eggs, scrambled
1/4 onion, chopped
1 TB chopped fine, flat leaf parsley
2 TB corn oil
1/4 TS of salt and pepper
In a large frying pan, add oil and cauliflower pieces and fry on
medium heat till light carmelization appears, about 10 minutes
of frying. Add onions, salt and pepper. Let fry for 5 minutes more.
Add eggs, and and fry for 5 minutes, constantly turning and stirring.
Transfer to serving dish and sprinkle with parsley, and there you have
it, heaven.
Cauliflower soup.
I came up with this recipe just because i wanted flavor. See i had
this soup in a restaurant and it seemed it was missing flavor, not
seasoning but flavor. So i decided to give it some pizazz.
Want you need:
1 head of cauliflower, separated into small pieces
1 onion, chopped
1 cup milk
1/2 cup sour cream
1 TBS cream cheese
2 TBS olive oil
1/2 TSP salt, pepper, marjoram
1/4 TSP of red paprika
Heat oven to 400 degree temperature.
In a bowl, and cauliflower, onions, salt, pepper, marjoram, paprika,
olive oil and toss. Bake and roast for 30 minutes. Let cool and place
the roasted darlings in a food processor and proses till it looks
like a milk shake consistency.
In the mean time, while the beauty's are roasting, in a pot add milk,
sour cream and cream cheese, and on a slow heat warm them up and
set aside. Now add both together and gently mix for 2 minutes on
slow heat. The taste is very rich and creamy. You can serve with
toasted cheesy Italian bread.
ENJOY. SGM-B
taboulah
there are hundreds of ways to make taboulah. mine is my family's recipe. use as side dish or as salad.
what you need:
2 medium bunches of curly parsley, remove stems and chopped fine
6 stalks of green onions sliced small
6 medium roma tomato's diced small
1 lemon, juiced
1/2 cup bulger grain, soaked in warm water for 15 minutes
1/4 cup olive oil
1/2 tsp salt
in a bowl, add everything and mix well. chill for 1 hour and serve.
enjoy
Red cabbage salad
Very quick and simple recipe.
Red Cabbage slaw salad. What you need:
1 small red cabbage, shredded
2 TBS of apple cider vinegar and olive oil
1/2 TSP sugar and balsamic vinegar
In a bowl, add all ingredients and mix well. Serve chilled.
Italian salad (my version)
What you need:
1/2 head iceberg lettuce chopped
2 roma tomatoes, 1/2 white onion, green bell peppers
sliced and half mooned
20 pieces sliced peperoni Julian
3 TB olive oil
1/4 cup green olives with liquid
10 pieces peperchini peppers
1/2 cup shredded mozzarella cheese
1 tsp Italian seasoning
In a bowel, place lettuce and top it with tomato's,
onions, bell peppers, olives, peperchini peppers,
followed by the seasons and olive oil. Now place
cheese in middle of the salad and garnish the Juliane
peperoni around. yummmmmmm
ENJOY. SGM-B
Mashed Potato's
OK, everyone knows how to make mashed potato's. Here's my
way of making it.
What you need:
5 medium potato's, boil for 30 minutes, diced with skin on.
4 TBS margarine
1/4 cup milk
In a bowl, add all ingredient's, mash them all, add salt
only if you need more, the margarine has salt already.
You can top it with many items to your needs. My favorite
are chopped Italian parsley, or fresh chives, or real
crumbled bacon, and lets not forget real homemade gravy.
ENJOY. SGM-B
LATKES (potato pancake)
6 Sm potato's peeled and shredded
2 eggs
1 lg onion chopped fine
1/2 cup pancake mix
1 tsp salt and pepper
3 tbs sour cream
1/2 cup oil
In a bowl, mix all ingredients, heat oil on high
tablespoon the mix in hot oil and tap lithely to
flatten. Cook 2 or 3 minutes on each side remove
and let drain on paper towel. Serve with apple
sauce or sour cream, a dab will do ya.
BLINTZE'S (or crepe)
1 cup potato flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbs melted butter
In bowl, blend all ingredients, cook like a crepe.
swirl to cover the pan cook for a minute
then turn and repeat. Use filling, like cream cheese
tri fold or roll and top it with sliced strawberry's
or blue berry's. The crepes can also be prepared
as rolled lasagna.
as a desert:
For cream cheese filling, in a bowl, you need 8oz
softened cream cheese, add 1/2 tsp vanilla extract,
4 tbs milk, 1 tbs sugar and 1/2 cup of thinly
sliced almonds. Mix all ingredients with whipping
action and that's it. You can also use cottage cheese
or thick sour cream as the filling.
For fruit topping, you choose the fruit like 1/2 cup
of sliced strawberry, peaches, blue berry's or any
other berry. Place fruit in small pan, add 1/2 cup water
and 1 tbs sugar, let the water and sugar boil till
sugar dissolves. Turn heat off and let the fruit rest
and its ready to use as a topping.
as a baked lasagna:
Make a simple lasagna filling by adding in a bowl
1 cup ricotta cheese, 10oz thawed frozen spinach,
1/4 cup Parmesan cheese, 2 crushed cloves garlic,
1 tbs dry basil and parsley, and 2 eggs mix well.
Fill 1 tbs filling in a crepe, fold side to side
then bottom to top and repeat. In a lasagna dish,
add a thin layer of (1 cup) prepared pasta sauce,
arrange the crepes, add 1 more cup sauce top with 8oz
of shredded mozzarella cheese and bake (covered)
for 30 minutes in a preheat 375 degree oven.
KOOGALA or kougle as its known in many Baltic country's.
This is the second recipe that comes from Patricia Petkoonis.
Very simple, very tasty and very versatile.
What you need:
10 medium potato's. Do not peel. Shredded and place in cold water.
3 medium onions chopped fine.
1 pound bacon sliced in small bits
1 tsp salt and peeper
Fry the bacon until crisp (about 15 to 20 minutes) do not drain fat.
Add chopped onions and fry for 5 minutes more. Add salt and peeper
and set aside. Drain shredded potato's and place in a large bowl. Add
the bacon-onion mixture and mix well. Place the whole thing in a
lasagna pan pat down evenly and bake for 45 minutes in a (375 degree)
preheated oven. Let cool for 30 minutes and serve. Serve as a side dish
to any meal or for breakfast, with over easy eggs.
ENJOY. SGM-B
In my country (Armenia) we have many ways to prepare this wonderful
purple beauty. Here are a few dishes for you, hope you try them. I will
put few more recipes in the future.
first up the Dip or as we call it Babaganouch. In actuality there are two version.
version one: What you need
2 small tomato's chopped coarsely
1 small white onion chopped coarsely
4 garlic cloves minced
1 small green bell pepper coarsely chopped
1/2 lemon juiced
1/2 tsp salt, pepper, crushed dry mint
3 tbs olive oil, and chopped Italian flat parsley
1 large eggplant fire roasted, lithely peeled and chopped coarsely
In a bowel, combine everything and mix well. Chill and serve with
pita bread or crusty Italian bread.
Version two: What you need
1 large eggplant fire roasted, lately peeled and chopped coarsely
1/2 tahini (sesame seed butter)
2 cloves garlic
1/2 lemon juiced
1/2 cup olive oil
salt to taste
Combine all in a food processor and process on high for ten minute.
the dip should resemble a thick shake consistency. Use pita wedges
for scooping. enjoy
The next dish is an eggplant stew. Real simple and can be a side dish
or a main dish served with rice and salad.
What you need:
2 medium eggplant diced into 1 inch cubes (do not peel)
1 large onion chopped medium
1 green bell pepper chopped medium
4 cloves of garlic sliced
1/2 cup olive oil
salt to taste
In a pot, add oil and garlic. Lightly saute for the garlic to release
its flavor. Add onion and peppers. Saute till lightly brown. Add cubed
eggplant and saute on low heat for 20 minutes. Let cool before serving.
The Cauliflower
Cauliflower anytime
Growing up, grandmother made this cauliflower dish that till this
day, every time i make it, it taste like heaven. Very simple and
delicious.
What you need:
1 head of cauliflower, separated to bite size pieces
4 eggs, scrambled
1/4 onion, chopped
1 TB chopped fine, flat leaf parsley
2 TB corn oil
1/4 TS of salt and pepper
In a large frying pan, add oil and cauliflower pieces and fry on
medium heat till light carmelization appears, about 10 minutes
of frying. Add onions, salt and pepper. Let fry for 5 minutes more.
Add eggs, and and fry for 5 minutes, constantly turning and stirring.
Transfer to serving dish and sprinkle with parsley, and there you have
it, heaven.
Cauliflower soup.
I came up with this recipe just because i wanted flavor. See i had
this soup in a restaurant and it seemed it was missing flavor, not
seasoning but flavor. So i decided to give it some pizazz.
Want you need:
1 head of cauliflower, separated into small pieces
1 onion, chopped
1 cup milk
1/2 cup sour cream
1 TBS cream cheese
2 TBS olive oil
1/2 TSP salt, pepper, marjoram
1/4 TSP of red paprika
Heat oven to 400 degree temperature.
In a bowl, and cauliflower, onions, salt, pepper, marjoram, paprika,
olive oil and toss. Bake and roast for 30 minutes. Let cool and place
the roasted darlings in a food processor and proses till it looks
like a milk shake consistency.
In the mean time, while the beauty's are roasting, in a pot add milk,
sour cream and cream cheese, and on a slow heat warm them up and
set aside. Now add both together and gently mix for 2 minutes on
slow heat. The taste is very rich and creamy. You can serve with
toasted cheesy Italian bread.
ENJOY. SGM-B
taboulah
there are hundreds of ways to make taboulah. mine is my family's recipe. use as side dish or as salad.
what you need:
2 medium bunches of curly parsley, remove stems and chopped fine
6 stalks of green onions sliced small
6 medium roma tomato's diced small
1 lemon, juiced
1/2 cup bulger grain, soaked in warm water for 15 minutes
1/4 cup olive oil
1/2 tsp salt
in a bowl, add everything and mix well. chill for 1 hour and serve.
enjoy
Red cabbage salad
Very quick and simple recipe.
Red Cabbage slaw salad. What you need:
1 small red cabbage, shredded
2 TBS of apple cider vinegar and olive oil
1/2 TSP sugar and balsamic vinegar
In a bowl, add all ingredients and mix well. Serve chilled.
Italian salad (my version)
What you need:
1/2 head iceberg lettuce chopped
2 roma tomatoes, 1/2 white onion, green bell peppers
sliced and half mooned
20 pieces sliced peperoni Julian
3 TB olive oil
1/4 cup green olives with liquid
10 pieces peperchini peppers
1/2 cup shredded mozzarella cheese
1 tsp Italian seasoning
In a bowel, place lettuce and top it with tomato's,
onions, bell peppers, olives, peperchini peppers,
followed by the seasons and olive oil. Now place
cheese in middle of the salad and garnish the Juliane
peperoni around. yummmmmmm
ENJOY. SGM-B
Mashed Potato's
OK, everyone knows how to make mashed potato's. Here's my
way of making it.
What you need:
5 medium potato's, boil for 30 minutes, diced with skin on.
4 TBS margarine
1/4 cup milk
In a bowl, add all ingredient's, mash them all, add salt
only if you need more, the margarine has salt already.
You can top it with many items to your needs. My favorite
are chopped Italian parsley, or fresh chives, or real
crumbled bacon, and lets not forget real homemade gravy.
ENJOY. SGM-B
LATKES (potato pancake)
6 Sm potato's peeled and shredded
2 eggs
1 lg onion chopped fine
1/2 cup pancake mix
1 tsp salt and pepper
3 tbs sour cream
1/2 cup oil
In a bowl, mix all ingredients, heat oil on high
tablespoon the mix in hot oil and tap lithely to
flatten. Cook 2 or 3 minutes on each side remove
and let drain on paper towel. Serve with apple
sauce or sour cream, a dab will do ya.
BLINTZE'S (or crepe)
1 cup potato flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbs melted butter
In bowl, blend all ingredients, cook like a crepe.
swirl to cover the pan cook for a minute
then turn and repeat. Use filling, like cream cheese
tri fold or roll and top it with sliced strawberry's
or blue berry's. The crepes can also be prepared
as rolled lasagna.
as a desert:
For cream cheese filling, in a bowl, you need 8oz
softened cream cheese, add 1/2 tsp vanilla extract,
4 tbs milk, 1 tbs sugar and 1/2 cup of thinly
sliced almonds. Mix all ingredients with whipping
action and that's it. You can also use cottage cheese
or thick sour cream as the filling.
For fruit topping, you choose the fruit like 1/2 cup
of sliced strawberry, peaches, blue berry's or any
other berry. Place fruit in small pan, add 1/2 cup water
and 1 tbs sugar, let the water and sugar boil till
sugar dissolves. Turn heat off and let the fruit rest
and its ready to use as a topping.
as a baked lasagna:
Make a simple lasagna filling by adding in a bowl
1 cup ricotta cheese, 10oz thawed frozen spinach,
1/4 cup Parmesan cheese, 2 crushed cloves garlic,
1 tbs dry basil and parsley, and 2 eggs mix well.
Fill 1 tbs filling in a crepe, fold side to side
then bottom to top and repeat. In a lasagna dish,
add a thin layer of (1 cup) prepared pasta sauce,
arrange the crepes, add 1 more cup sauce top with 8oz
of shredded mozzarella cheese and bake (covered)
for 30 minutes in a preheat 375 degree oven.
KOOGALA or kougle as its known in many Baltic country's.
This is the second recipe that comes from Patricia Petkoonis.
Very simple, very tasty and very versatile.
What you need:
10 medium potato's. Do not peel. Shredded and place in cold water.
3 medium onions chopped fine.
1 pound bacon sliced in small bits
1 tsp salt and peeper
Fry the bacon until crisp (about 15 to 20 minutes) do not drain fat.
Add chopped onions and fry for 5 minutes more. Add salt and peeper
and set aside. Drain shredded potato's and place in a large bowl. Add
the bacon-onion mixture and mix well. Place the whole thing in a
lasagna pan pat down evenly and bake for 45 minutes in a (375 degree)
preheated oven. Let cool for 30 minutes and serve. Serve as a side dish
to any meal or for breakfast, with over easy eggs.
ENJOY. SGM-B
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