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Recipes
Peppered Beef Stew - Slow Cooker
By ruthg
Freeze leftovers in an airtight container up to three months
- 1 (4-lb.) sirloin tip beef roast
- 1/2 cup all-purpose flour
- 2 tablespoons canola oil
- 1 medium-size red onion, thinly sliced
- 6 garlic cloves, minced
- 2 large baking potatoes, peeled and diced
- 1 (16-oz.) package baby carrots
- 2 (12-oz.) bottles lager beer*
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried parsley flakes
- 1 tablespoon beef bouillon granules
- 1 1/2 to 3 tsp. freshly ground pepper
- 4 bay leaves
- Salt to taste
- Toasted Bread Bowls, optional
French Lentil Soup
By ruthg
Serves 8-10 + vegan, gluten free Nutrients Per Serving: Calories 181 Fat 0
- 2 cups coarsely chopped onion
- 1 tbsp coarsely chopped garlic
- 2 cups thinly sliced cremini mushrooms
- 8 cups water or vegetable stock
- 1 1/2 cups French lentils, rinsed
- 2 cups cubed sweet potatoes
- 1 cup coarsely chopped celery
- 2 tbsp minced fresh rosemary
- 2 tsp minced fresh thyme
- 3 bay leaves
- 1 tsp smoked paprika
- 1 tsp pepper
- 2 cups fresh tomatoes, cubed
- 1/4 cup red wine
Pretty Easter Pasta Pie (Crostata di tagliolini )
By ruthg
Francine Segan
- olive oil
- 1 small onion, minced
- 2 ounces pancetta or prosciutto, minced
- 8 ounces baby peas
- salt
- 12 ounces fresh mushrooms, any type, thinly sliced
- 1 garlic clove, minced
- 1/4 cup homemade breadcrumbs, toasted
- 7 tablespoons butter
- 1/4 cup all-purpose or "0" flour
- 2 cups milk, warmed
- 1 pound tagliolini, or other fresh thin egg noodles
- 1/2 cup chicken or beef stock
- 1/2 cup grated Parmesan cheese
- 12 ounces burrata or mozzarella cheese, diced
- 8 ounces thinly sliced ham, cut into strips
Slow Cooker Honey Garlic Chicken
By ruthg
Slow Cooker Honey Garlic Chicken
- 4 boneless skinless chicken breasts (2 pounds)
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 1/4 cup hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 4 cloves garlic, minced
- 2 scallions, sliced thin, divided (white parts for cooking, green for serving)
- 1 tablespoon cornstrach
- sesame seeds for garnish, if desired
Homemade Breakfast Sausage Patties
By ruthg
Makes 6 servings, 12 patties
- Ingredients
- 1 lb. ground pork
- 1 tbsp. brown sugar
- 1 1/2 tsp. minced garlic
- 1 1/2 tsp. ground sage
- 1 tsp. kosher salt
- 1 tsp. fennel seeds
- 1/2 tsp. red pepper flakes
- 1/2 tsp. freshly grated nutmeg
Roast Chicken with Fennel, Potatoes and Citrus
By ruthg
Robbins likes using kosher chickens
- Ingredient Info:
- 1/4 cup fennel seeds
- 2 teaspoons lemon zest
- 2 teaspoons minced garlic plus 1 head of garlic, halved crosswise
- 4 teaspoons kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 1 teaspoon crushed red pepper flakes
- 4 fennel bulbs (3 pounds), trimmed, each cut into 8 wedges, plus 1/4 cup fronds
- 2 pounds fingerling potatoes, halved lengthwise
- 24 small carrots, peeled or scrubbed
- 8 shallots, halved lengthwise
- 3 lemons, 1 thinly sliced, 2 halved
- 1 orange, cut crosswise into 8 slices
- 8 tablespoons olive oil, divided, plus more
- 2 4-pound kosher chickens
- Some people do not consider fennel seeds kosher for Passover. If you'd like, you can simply omit them from this recipe
- Special Equipment:
- A spice mill
- Read More http://www.bonappetit.com/recipes/2012/04/roast-chicken-with-fennel-potatoes-and-citrus#ixzz1qWyR8rXg
Portobello Mushrooms with White Beans and Prosciutto
By ruthg
Per serving: 234 calories, 8 g fat, 2 g saturated fat, 31 g carbohydrate, 9 g fiber, 12 g protein For vegetarian: s...
- 4 large portobello mushroom caps, gills removed
- 4 teaspoons olive oil, divided
- 2 teaspoons balsamic vinegar
- 1/4 cup finely chopped shallots
- 2 teaspoons finely chopped garlic
- 1 teaspoon chopped fresh rosemary
- 1 can (19 ounces) cannellini beans, rinsed and drained
- 1/4 cup reduced-sodium chicken broth
- 1 ounce prosciutto, chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 3/4 cup baby spinach
- 2 tablespoons panko breadcrumbs
- 2 tablespoons grated fresh Parmesan
- Olive oil cooking spray
Greek Lamb Burgers with Spinach & Red Onion Salad
By ruthg
Next time you make burgers, make them greek! These delicious lamb burgers are absolutely delicious
- 1/3 cup chopped fresh mint
- 2 teaspoons paprika
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons olive oil, divided
- 1 1/3 pounds ground lamb
- 4 hamburger buns or small ciabatta rolls
- 1 1/2 cups baby spinach leaves
- 1 1/3 cups crumbled feta cheese
- 4 1/4-inch-thick red onion slices
- 1 1/2 teaspoons balsamic vinegar
Mushroom and Scallion Frittata
By ruthg
Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light...
- 2 tablespoons olive oil
- 12 scallions, including green parts, cut into 1 1/2-inch pieces
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced
- Salt and pepper
- 8 eggs
- 1/2 cup grated Parmesan cheese
- Cleaning shiitakes: Remove the mushroom stems and discard, then gently wipe the caps with a damp paper towel.
Lemon-Garlic Shrimp Skewers
By ruthg
This dish exudes fresh flavors, making it perfect for an outdoor dinner
- BOIL:
- This dish exudes fresh flavors, making it perfect for an outdoor dinner. If your grill has a side burner, use it to cook the penne and pasta sauce.
- Makes: 4 servings
- Total time: 30 minutes
- 8 oz. dry penne pasta
- FOR THE SHRIMP, COMBINE:
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. chopped fresh oregano
- 1 ⁄4 tsp. each kosher salt and black pepper
- 20 large shrimp, peeled and deveined, tails left on
- FOR THE SAUCE, SAUTÉ:
- 1 Tbsp. minced garlic
- 1 ⁄2 tsp. red pepper flakes
- 2 Tbsp. olive oil
- 1 ⁄4 cup dry white wine
- 4 cups chopped fresh tomatoes
- 1 cup fresh corn kernels (2 ears)
- 1 ⁄2 cup sliced scallions
- Salt to taste
- Crumbled feta cheese
- Chopped fresh parsley