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Recipes
Vegetable Barley Soup
By tulawdog
1. In a large soup pot, heat the oil over medium heat until it shimmers
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 3 medium carrots, cut in 3/8-inch dice
- 2 stalks celery, cut in 3/8-inch dice
- 1 leek, finely sliced
- 1 large thin-skinned potato such as Yukon Gold, cut in 3/8-inch dice
- 1/4 teaspoon dried thyme
- 1 can (15 ounces) whole tomatoes with juice, crushed in a bowl
- 3/4 cup barley
- 8 cups low-salt vegetable broth, chicken broth or water
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 cup frozen peas
- 1/4 cup chopped parsley, for garnish
One Pot Chicken Dish over Cheesy Rice
By tulawdog
In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until...
- Cheesy Rice Pilaf:
- 6 * 6 bacon slices, roughly chopped
- 1 * 1 pound boneless, skinless chicken breasts, cut into strips
- 1 * 1 teaspoon Essence, recipe follows
- 1 * 1 cup finely chopped yellow onions
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 2 * 2 teaspoons minced garlic
- 8 * 8 ounces button mushrooms, wiped clean and thinly sliced
- 1 * 1 teaspoon chopped fresh thyme
- 1 * 1 cup chicken stock, or canned low-sodium chicken broth
- 1/4 * 1/4 cup minced green onions
- * Cheesy Rice Pilaf, recipe follows
- 2 * 2 tablespoons minced parsley leaves, for garnish
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onions
- 1/2 cup finely chopped yellow bell peppers
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 bay leaf
- 2 cups chicken stock
- 1/2 cup frozen peas
- 1/2 pound fontina or mozzarella, diced
- 1/4 cup chopped fresh parsley leaves
Pizza and Homemade Pizza Sauce
By tulawdog
In a small saucepan, sauté garlic in oil until tender
- 4 1/2 - 5 cups bread flour
- 2 1/4 teaspoons (1 package) Red Star Quick Rise yeast*
- 3 teaspoons salt
- 2 cup water
- 1/4 cup vegetable oil
- Homemade Pizza Sauce
- 2 garlic cloves, minced or pressed
- 1 tablespoons olive or vegetable oil
- 1 (28 ounce) can crushed tomatoes in rich puree
- 1 teaspoon brown sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Burgundy Beef
By tulawdog
Dry beef with paper towels and season with salt and pepper
- 1 5 lb boneless beef chuck roast, trimmed and cut into 1 1/2 inch chunks
- Salt and Pepper
- 1 tbs vegetable oil
- 4 oz bacon (about 4 slices), minced
- 3 onions, minced
- 1 carrot, peeled and minced
- 1/4 cup tomato paste
- 6 garlic cloves, minced
- 1 tbs minced fresh thyme
- 1/3 cup flour
- 2 1/2 cups Pinot Noir
- 1 1/2 cups low-sodium chicken broth, plus additional as needed
- 1/2 cup soy sauce
- 2 bay leaves
- 2 cups frozen pearl onions*
- 1/2 cup water
- 3 tbs unsalted butter
- 2 tbs sugar
- 1 lb cremini mushrooms, trimmed and halved if small or qurtered if large
Hasselback Potato Gratin Recipe
By tulawdog
Adjust oven rack to middle position and preheat oven to 400°F (200°C)
- 3 ounces (85g) finely grated Gruyère or Comté cheese
- 2 ounces (60g) finely grated Parmigiano-Reggiano cheese
- 2 cups (480ml) heavy cream
- 2 medium cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- 3 to 3 1/2 pounds (1.4 to 1.6kg) russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer (5 to 6 medium potatoes; see note)
- 2 tablespoons (30g) unsalted butter
Pain au Chocolat
By tulawdog
In the bowl of stand mixer, dissolve the yeast into the lukewarm water and let sit for 5 minutes
- 4 teaspoons active dry yeast
- 1/2 cup lukewarm water
- 11 tablespoons butter, divided
- generous 1/2 cup milk
- 3 1/2 cups bread flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons salt
- generous 1 cup chocolate chips (I used dark chocolate)
- 1 egg, lightly beaten
- 2 tablespoons milk
World's Easiest Falafel and Tzatziki
By tulawdog
Drain chickpeas and let air dry for 2 hours, or more
- 2 cups dried chickpeas, rinsed well and soaked overnight
- 1 small yellow onion
- 3 cloves garlic, divided
- 1 bunch mint, washed, divided
- 1/2 bunch cilantro, rinsed and coarsely chopped
- 1 egg (optional)
- 1 piece bread
- 2 pinches salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons ground cumin
- 2 lemons, juiced, divided
- 1 cup canola oil, for frying
- 1 cucumber, peeled and seeded
- 1 cup plain yogurt, Greek-style preferred
- Salt and pepper to taste
- 1 package pita or flatbread
Slow Cooker Peppered Beef Shank in Red Wine
By tulawdog
Heat a wide, deep skillet over medium high heat
- 2 to 2 1/2 pounds beef crosscut shank, fat trimmed away
- Kosher salt and freshly ground black pepper
- Vegetable or peanut oil
- 10 to 12 cloves garlic, peeled and roughly chopped
- 2 medium yellow onions, peeled and roughly chopped
- 1 large stalk celery, roughly chopped
- 1 bay leaf
- 1 rosemary sprig
- 750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon
- 4 cups beef broth
- 2 tablespoons balsamic vinegar
Jalapeno Hushpuppies
By tulawdog
In a large bowl, mix all the dry ingredients
- 4 cups flour
- 1 Cup Cornmeal
- 1 1/2 Tb. baking powder
- 3/4 cup sugar
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup dried onion
- 3/4 tsp. Cajun seasoning
- 3 cups whole milk
- 3 eggs
- 1/4 cup vinegar
- 1 1/2 cups diced pickled jalapenos
- Oil for frying
Bacon Brittle
By tulawdog
Chop the bacon into small bits about a 1/4-inch in size
- 8 ounces bacon, cooked your favorite way until crisp (I used a smoked maple bacon.)
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 3 tablespoons light corn syrup or golden syrup
- 1/4 teaspoon baking soda
- coarse sea salt (I used Maldon.)