Special chow mein
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Sally has written 10 entries about this goal
Banana bread and Orange cake!
On saturday I made duffins – a doughnut-muffin hybrid filled with raspberry jam and rolled in sugar. It was A.M.A.Z.I.N.G.
For the roasted tomatoes
400g/1lb cherry tomatoes, halved
125ml/4fl oz olive oil
1 tbsp fresh thyme leaves
dash balsamic vinegar
2 garlic cloves
salt and freshly ground black pepper
For the cannelloni
500g/1lb 1oz ricotta
300g/10½oz pecorino, grated, plus extra to serve
6 roasted red peppers from a jar
200g/7oz baby spinach
salt and freshly ground black pepper
12 fresh pasta sheets
green salad leaves
extra virgin olive oil
1.Preheat the oven to 180C/350F/Gas 4. Place a roasting tin into the oven to preheat.
2.Place the tomatoes into the roasting tin, drizzle over the olive oil and roast in the oven for 10 minutes.
3.Add the thyme leaves, balsamic vinegar, garlic cloves and season with salt and freshly ground black pepper. Roast for a further 15 minutes.
4.Remove the roasted tomatoes from the oven and keep warm. Reserve some of the olive oil to grease a large ovenproof dish big enough to hold all 12 cannelloni.
5.Meanwhile for the filling, blend the peppers in a food processor until smooth. Place the peppers into a bowl with the ricotta, pecorino and spinach. Season with salt and freshly ground black pepper. Mix together until well combined.
6.Lay out the fresh pasta sheets on a clean work surface. Spoon some of the pepper filling along the long edge of the pasta sheet. Roll it into a cylinder shape and place the cannelloni into the greased ovenproof dish. Repeat the process until all of the pasta sheets have been used.
7.Scatter over the roasted tomatoes over and bake for 15 minutes, or until golden-brown on top and cooked through.
8.Place shaved pecorino on the cannelloni and serve with a crisp green salad dressed with olive oil and balsamic vinegar.
Classic American pancakes
Chicken and asparagus stirfry
Lamb and lentil stew
Put the following into a saucepan (I usually halve this recipe which makes two large mugs of chai).
1 tbsp fennel or anise seed
6 green cardamom pods
1 cinnamon stick
1/4” ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
Add 7 cups water
Bring to a boil and simmer for 5 minutes.
Add 2 tbsp Darjeeling tea and stew for 10 mins
Add 6 tbsp honey or brown sugar and 1 cup milk
Strain and serve. YUM!
1. Preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature.
2. Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter.
3. Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste with a fork.
4. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into.
5. Work the butter and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you’ve created.
6. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb.
7. After 30 minutes, remove the foil and leave to roast for a further 50-60 minutes (for medium) or until cooked to your liking.
8. At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.
- meat juices
- 2 tbsp liquid meat fat
- 30g/1oz plain flour
- 570ml/1 pint stock
- 2 tsp gravy browning (optional)
1. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.
2. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)
3. Stir in the flour and cook for 1 minute.
4. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
5. Bring to the boil and allow to simmer for 10 minutes.
6. Season to taste and add a little gravy browning if desired.
This doesn’t exactly qualify as a recipe in the exciting sense of the word, but I wanted to include it because I was proud of myself for being thrifty.
Using a recipe i found online as a guide, I broke up a cooked chicken carcass and placed it in a slow cooker. I then chopped the ends of a few carrots and parsnips, broke them up and put them in the crock pot with a halved onion. I then filled the crock pot three-quarters full of water, covered it and put it on low for 8-9 hours. I then let it cool down, skimmed the fat off the surface and added salt to taste. Finally I strained the stock, poured it into food bags and froze it.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
1 T. sesame oil or, alternatively, olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 T. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over
1 t. cumin
1 t. coriander
1 t. tumeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 T. tomato paste
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
Admittedly I realised at the last minute that I had no turmeric or cumin, so I substituted 1 tsp garam masala which has both of those in. It was delicious and healthy! I give it an 8/10
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