Coleslaw

i slow cooked a pork tenderloin last night with BBQ sauce, ketchup, brown sugar, and hot sauce.  i cooked it on low for about 10 hrs.  when the pork was done this morning i fork mashed it to make pulled pork.  we had it 2 weeks ago and we bought Zabar's® but i thought i might make it fresh this evenings meal.

Coleslaw

1 head green cabbage, finely shredded

4 carrots, finely shredded
1 cup mayonnaise
4 tablespoons sour cream
2 tablespoons grated onion

1/3 cup raisins

2 tablespoons brown sugar
2 tablespoons wine vinegar 

2 tablespoon Dijon mustard
2 teaspoons celery salt

2 tsp. ground cinnamon
Salt and freshly ground pepper

shred cabbage and carrots in a food processor.

in a separate bowl mix all the other ingredients well.

combine and mix well.

Crustless Quiche Lorraine

i never truly made quiche lorraine.  i've made variations of quiche.  the first time i had it was in my early twenties at a restaurant is the village.  this evening i'm making one.

Quiche Lorraine

6 - 7 bacon strips
5 eggs

1 onion, miced
1 cup heavy cream

1 tbsp butter
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss

cook the bacon.  when done, crumble the bacon.

saute this onions in butter and bacon lard.

then mix the ingredients together.

bake in the tart or round baking pan for 30 - 35 min.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/quiche-lorraine-recipe.print.html?oc=linkback

Chicken Cutlet Parmesan

to go with the tomato sauce i made today!

Chicken Cutlet Parmesan

1 lb chicken cutlets
1 1/2 cups Tomato Sauce
1 cup shredded mozzarella 

1 tsp. parmesan for each cutlet

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Tomato Sauce

I don’t really remember my mother preparing chicken cutlet parmesan, however to do have fond memories of her preparing tomato sauce.  The house would smell of tomato sauce for what it seemed like for days.  On a summer afternoon on a Sunday, it was at its best.  She‘d start off early, like 10:00 am.  The changes, the progression for the different smells as the tomatoes sauce cooked was unbelievable.  

I started out at 9:00 am to start.  At all costs, use San Marzano tomatoes.  It brings a nice flavor and is rich.  First I’ll make the tomato sauce.  

I purposely keep the windows open a bit so to make the neighbors jealous!

Tomato Sauce

2 – 28 oz. cans San Marzano peeled tomatoes

½ cup olive oil

1 onion chopped

3 cloves of garlic pressed

1 tsp. red pepper flakes

1 tsp. thyme

10 or so basil leaves

½ cup parsley

½ cup parmesan cheese

1 - 2 cups red table wine

*1 carrot, peeled
*1 celery stalk, peeled

Salt and black pepper

i have a sensitive stomach so i always put 1 tsp of baking soda in to the tomato sauce as it cooks.  the tomato sauce will foam up, its temporarily normal.  it will adjust the PH levels.  *when the sauce is done, throw out the celery and carrot.  it it if you'd like.

In a 5 – 6 quart Dutch oven, the olive oil, onions, garlic, and red pepper flakes and simmer for about 10-15 min.  Put the tomatoes in a big deep bowl and crush with your hands.  Transfer the tomatoes into the Dutch oven and turn the flame on high just until it boils.  Turn the flame quickly on simmer. Place the rest of the ingredients in.

Let the tomato sauce run its course, stirring every 30 min.  Be sure you have it on simmer, UNCOVERED.  The tomato sauce should be ready in 3-4 hours.  If the sauce gets to thick, you can add can add water to it on an as needed basis.

Beef Mushroom Barley Soup

this recipe is an adaption of one of the recipes on the food network® website.

2 tablespoons plus 1 teaspoon canola oil
one lb beef stew
Kosher salt and freshly ground black pepper
1 leek, cleaned, rinsed, and diced
6 cups beef broth
1/2 teaspoon dried thyme
1/3 cup pearl barley, rinsed
1 can chopped tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley
Copyright 2001 Television Food Network, G.P. All rights reserved.

Directions

Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the leek to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.

Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more.  Season the soup with salt and pepper to taste. Serve in warm bowls.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-mushroom-barley-soup-recipe.print.html?oc=linkback

Roasted Chickpeas

the vegan lover in me!

Roasted Chickpeas

Ingredients:

• 15 oz can chickpeas, drained
• olive oil spray
  
• salt
• 1 tsp chili pepper powder (to taste)
  
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp curry powder
• 1 tsp garlic powder

Directions:
Preheat oven to 375°. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.

Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.

In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil spray. Immediately toss with spices while hot. Eat at room temperature.

http://www.skinnytaste.com/2008/06/roasted-chickpea-snack-2-pts.html