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| Sweet Potato Kale Soup 4 oz. kale 1 large onion, chopped 3 ½ tsp. Italian seasoning 2 tsp. olive oil 3 (14 ½ oz each) cans vegetable broth 2 (15 oz) cans white kidney or cannelloni beans, rinsed and drained 1 pound sweet potatoes, peeled and cubed 12 garlic cloves, minced salt and pepper to taste Cut out and discard the thick veins from each kale leaf. Coarsely chop the kale; set aside. In a large saucepan or Dutch oven, sauté the onions and Italian seasoning in olive oil until the onion is tender. Stir in the broth, beans, sweet potatoes, and kale. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until the potatoes are tender. Polenta Lasagna with Lacinato Kale 1 (18 oz.) package prepared polenta 1 cup marinara sauce ½ cup pecorino romano cheese, shredded 2 tbsp. olive oil ½ yellow onion, finely chopped 5 garlic cloves, minced 1 tsp. fresh basil, minced 1 carrots, diced 1 bunch lacinato kale, shredded 1 cup feta cheese, mashed with a fork Preheat the oven to 375 degrees. In a large pan, heat the olive oil over medium-high heat. Sauté the onions and basil until the onions begin to brown. Add the garlic and carrots, sauté for about 2 minutes. Add the kale and sauté until tender, then remove pan from heat. Grease the bottom and sides of a 8x8 inch baking dish. Cut polenta into slices, about ¼ inch thick. Line the bottom of the pan with ½ the polenta slices, overlapping them slightly to cover the whole bottom of the pan. Pour ½ cup marinara sauce over the polenta and spread it evenly. Distribute mashed feta over the marinara sauce. Then top with an even layer of the kale mixture. Place the remaining polenta slices in a layer, overlapping slightly. Spread the remaining ½ cup marinara sauce. Sprinkle shredded percorino romano cheese evenly across the top. Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges. Allow to sit for 5 to 10 minutes before slicing and serving. Potato, Carrot and Turnip Soup 3 potatoes, peeled and chopped 2 tbsp. olive oil 1 onion, finely chopped 1 turnip, finely chopped 1 carrot, finely chopped 5 tbsp. grated parmesan cheese 1 cup milk 2 cups vegetable stock salt and pepper to taste 2 tbsp. Italian Parsley put the potatoes in a large saucepan and just cover with water. Bring to a boil, cover, and cook on medium heat until the potatoes are tender. Puree them in their liquid and set aside. In another large saucepan, sauté the onions in the olive oil until they are golden brown. Add the carrot and turnips, and cook for 2 minutes. Pour the potatoes into the vegetables, stir in the cheese, milk, and stock, and bring to a good simmer. Cook for a few minutes, stirring, season to taste, then remove from the heat. Stir in the parsley, ladle into bowls and serve with parmesan cheese over the top. Pumpkin Stew From Paicines Ranch 1 10-12 pound pumpkin 2 lb. beef stew 2 tbsp. olive oil 1 bell pepper, sliced into thick slices 1 onion, sliced 4 medium potatoes, cubed 3 carrots, chopped 2 garlic cloves, minced 2 celery stalks, sliced 1 (15 oz) can diced tomatoes 2-3 cups water salt and pepper to taste Carve a hole in the top of the pumpkin and remove the seeds, and stringy insides; set aside. In a Dutch oven brown 2 pounds of stew meat in the olive oil. Add the bell pepper, onion, potatoes, carrots, garlic, celery, and the diced tomatoes. Add salt and pepper to taste, along with 2-3 cups of water. Let simmer for 1 hour. Place the pumpkin in a shallow pan and place the stew inside the pumpkin. Brush the outside of the pumpkin with a light coating of olive oil. Bake the pumpkin and stew at 350 degrees for 2 hours, or until the pumpkin is tender. Serve while hot. Zucchini Crostini 6 slices day old French bread 3 cloves garlic 2 medium zucchini ½ cup ricotta cheese salt and pepper to taste Dry the bread in the oven for about 10 minutes, while preheating the oven to 350 degrees. Remove the bread from the oven and set aside. Halve the garlic and rub each half onto a slice of bread. Slice and chop the zucchini and the garlic you just used on the bread. Steam for 10 minutes, or until very tender. Transfer to a bowl and mash well. Add the ricotta, salt, and pepper; mash well again. Spread over the slices of bread and bake for 15 minutes. Apple Bread ½ cup olive oil 1 cup sugar 1 tsp. vanilla 1 large egg 2 cups sifted flour ½ tsp. cinnamon ½ tsp. salt 2 tsp. baking powder 2 tbsp. milk 2 large apples, finely chopped ½ cup walnuts Combine the oil, sugar, and vanilla. Cream until light and fluffy; add the eggs, and beat well. Sift together the flour, cinnamon, salt, and baking powder. Add the milk, apples, walnuts, and the dry ingredients to the mixture and stir only until the flour is well dampened. Bake in a grease 9x5x4 inch loaf pan at 350 degrees for 50 to 60 minutes. Cool, then remove from the pan. Tangerine Muffins 2 cups flour ½ cup sugar 2 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 1 cup plain yogurt ¼ cup oil 1 large egg 1 tbsp. grated tangerine peel 1 cup diced tangerines In a large bowl, sift together the flour, baking powder, baking soda, and salt; set aside. In another bowl, stir together the yogurt, oil, egg, tangerine peel, and the diced tangerines. Pour the tangerine mixture into the flour mixture and stir just until combined. Spoon the batter into greased muffin tins, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes, or until lightly browned; cool for 5 minutes, then move to a wire rack to finish cooling. PAICINES RANCH Chuck Wagon Chili 3 lbs Grassfed Beef, Chuck Roast, remove connective tissue and thin white skin, cut into bite size pieces (equally good with grassfed hamburger) 2 gloves garlic - minced 1 medium onion - diced 1 medium red bell pepper - diced 6 tbs New Mexico Hot Chili Power 5 tbs flour 1 tsp freshly ground cumin seeds (toasted) 1 tbs Dried Mexican Oregano 2 – 3 cans Beef Broth (14 oz cans) 1 can Pinto Beans (14 oz can) 1 can Kidney Beans (14 oz can) Brown beef in oil, add onion, red bell pepper and cook two minutes Add garlic and cook 1 minute, Add chili power, flour, oregano and cumin, cook until meat is well coated. Slowly add two cans of broth, stir well. Add pinto and kidney beans, cook partially covered for approx 45 minutes, stirring occasionally. You may use all or part of the last can of beef broth depending on how thick you want the chili. Season with salt and pepper to taste. SPICY SHORT RIBS SMOTHERED IN RED GRAVY (Compliments of Emeril Lagasse) 2 racks of beef short ribs (2-1/2 to 3 pounds each) Salt Freshly ground black pepper 1 teaspoon Old Bay Seasoning (Emeril used liquid crab broil) 1 (14-ounce) bottle ketchup 12 ounces light beer 1 tablespoon molasses (used dark) 1 tablespoon Creole or whole grain mustard 1 tablespoon chopped garlic ½ cup chopped onions ¼ cup firmly packed light brown sugar Dash hot pepper sauce Dash Worcestershire sauce Pinch salt Pinch crushed red pepper (pulverized) to extra fine constancy (Emeril used cayenne) 1 tablespoon peeled and grated fresh ginger Pinch of freshly ground black pepper Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 teaspoon Old Bay Seasoning. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs for about 1-1/2 to 2 hours or until the ribs are tender. Used a roasting pan that was small enough to allow the sauce to come up higher on the side of the ribs. Also, check ribs about ½ through…you might need to flip to keep one side from browning too much. |