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Peanut Butter Pie

nikulai

Ingredients

  • 1 cup powdered sugar
  • 1/2 cup milk
  • 8 ounces cream cheese
  • 1/2 cup creamy peanut butter
  • 16 ounces Cool Whip
  • 1 pre-made graham cracker or oreo pie crust
  • chocolate hardshell topping

Instructions

  1. Dissolve powdered sugar in milk.
  2. Add softened cream cheese and peanut butter.
  3. Beat until smooth.
  4. Fold in the Cool Whip.
  5. Pour into the pie crust.
  6. Freeze.
  7. Prior to serving, cover with chocolate hardshell.

Preparation time: 25 minute(s)

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

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Mirrored from N & L Cookbook.

Buttermilk Pancakes

nikulai

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted and slightly cooled (plus some extra for the pan)

Instructions

  1. Mix the dry ingredients together.
  2. Whisk the wet ingredients together.
  3. Add the wet ingredients to the dry and mix just until the batter comes together.
  4. Set the batter aside to rest for five minutes.
  5. Heat a nonstick frying pan over medium-low heat.
  6. Add the extra butter to your pan, just enough to coat, and ladle the batter in.
  7. Cook until bubbles form and the bottom is golden.
  8. Flip and cook until the second side is golden.

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Mirrored from N & L Cookbook.

nikulai

Ingredients

  • Salad:
  • 1 teaspoon olive oil
  • 1/2 cup finely chopped red onion
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 cup fresh orange sections (about 1 large orange)
  • 1/4 cup chopped pecans, toasted
  • 5 dates, pitted and chopped
  • 1/2 pound (2-inch) slices asparagus, steamed and chilled
  • Dressing:
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Instructions

  1. To prepare salad:
  2. heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  3. Add onion to pan; sauté 2 minutes.
  4. Add quinoa to pan; sauté 5 minutes.
  5. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil.
  6. Cover, reduce heat, and simmer 15 minutes.
  7. Remove from heat; let stand 15 minutes or until water is absorbed.
  8. Transfer quinoa mixture to a large bowl.
  9. Add orange and rest of salad ingredients
  10. Toss gently to combine.
  11. To prepare dressing:
  12. Combine ingredients in a small bowl, stirring with a whisk.
  13. Pour dressing over salad; toss gently to coat.
  14. Serve at room temperature.

Number of servings (yield): 8

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Mirrored from N & L Cookbook.

Stuffed London Broil

nikulai

Ingredients

  • 3 pieces white bread
  • 1 cup milk
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 tablespoon chopped garlic
  • 1 pound sweet Italian turkey sausage, crumbled and cooked
  • 3/4 cup pine nuts
  • 1 package frozen spinach
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • 1 teaspoon dry thyme
  • 1 (2 pound) London broil

Instructions

  1. Soak bread in milk.
  2. Preheat pan on medium high heat
  3. Add olive oil and onion and cook for 3 minutes.
  4. Add garlic and cook for 1 minute.
  5. Add sausage and pine nuts and cook for 5 minutes.
  6. Squeeze out juice from bread and spinach and add to mixture along with the dry herbs and salt.
  7. Heat through while mixing well to incorporate the bread.
  8. Spread out on a sheat pan and let cool.
  9. Cut a pocket into the London broil
  10. Stuff with the above mixture and close with toothpicks.
  11. Rub the outside of London broil with garlic and olive oil.
  12. Broil or grill for 20 minutes (until internal temp is 165)
  13. Rest for 20 minutes prior to serving

Preparation time: 30 minute(s)

Cooking time: 40 minute(s)

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I

Mirrored from N & L Cookbook.

Baked Macaroni and Cheese

nikulai

Summary: 7 Weight Watchers Points per serving

Ingredients

  • 12 oz uncooked pasta
  • 1/2 cup fat-free sour cream
  • 12 oz fat-free evaporated milk
  • 8 oz low- fat cheese, shredded
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp nutmeg
  • 2 tbsp dried bread crumbs
  • 2 tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 350º.
  2. Cook pasta according to package directions. Drain and transfer to a large bowl. While pasta is still hot, stir in sour cream.
  3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges.
  4. Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and stir in mustard, salt, pepper and nutmeg.
  5. Add cheese mixture to pasta and mix well. Transfer to a 3-quart casserole dish.
  6. Combine bread crumbs and Parmesan cheese and sprinkle over pasta. Bake until top is golden, about 30 minutes.

Diet tags: Reduced fat

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

5 :  ★★★★★ 1 review(s)

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Mirrored from N & L Cookbook.

Artichoke and Goat Cheese Strata

nikulai

Ingredients

  • 1 tsp olive oil
  • 1/2 cup shallots, finely chopped
  • 10 oz frozen artichoke hearts, thawed
  • 2 cloves garlic, minced
  • 1/2 tsp dried herbes de Provençe
  • 1 3/4 cups 1% milk
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 4 lg eggs
  • 1 1/2 oz grated Parmigiano-Reggiano cheese
  • 1/2 lb artisianal white bread, but into 1″ cubes
  • 3 oz crumbled goat cheese
  • cooking spray

Instructions

  1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook 2 minutes. Stir in artichoke and garlic. Cook 8 minutes or until artichoke begins to brown. Remove from heat and add herbes de Provençe. Cool for 10 minutes.
  2. Whisk together milk, pepper, salt, and eggs in a large bowl. Add parmigiano-reggiano cheese and bread, and toss lightly. Stir in artichoke mixture and let stand 20 minutes.
  3. Preheat oven to 375°.
  4. Coat an 8″ square baking dish with cooking spray, and pour in half of the bread mixture. Scatter half the goat cheese crumbles on top. Spoon on remaining bread mixture, and top with remaining goat cheese. Bake for 50 minutes or until browned and bubbly.

Diet type: Vegetarian

Number of servings (yield): 6

Calories: 286

Fat: 10.7

Protein: 16.8

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Mirrored from N & L Cookbook.

Slow Cooker Meat Sauce

nikulai

Ingredients

  • Olive oil
  • 2 cups onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 6 cloves garlic, minced
  • 2 (4 oz) links Italian sausage, casings removed
  • 1 lb ground sirloin
  • 1 cup red wine
  • 1/4 cup no-salt-added tomato paste
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1/2 tsp dried basil
  • splash of balsamic vinegar
  • 28 oz chopped tomatoes, undrained
  • 1 cup no-salt-added canned tomato sauce

Instructions

  1. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add onion to pan and brown lightly. Add carrot, celery, and garlic and sauté until vegetables are fragrant and translucent. Pour into a 6 qt slow cooker.
  2. Add sausage and beef to to skillet. Sauté until browned, stirring to crumble. Evacuate with a slotted spoon to a plate coated with paper towels to drain.
  3. Pour beef mixture into slow cooker. If there are any browned bits stuck to the bottom of the pan, deglaze with the wine. Otherwise, add it to the slow cooker along with the remaining ingredients. Cook on low for 8 hours.

Notes

Reading through the original recipe, it seemed a bit one diminsional so I made a few additions to boost the flavor.

Preparation time: 25 minute(s)

Cooking time: 8 hour(s)

Number of servings (yield): 8

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Mirrored from N & L Cookbook.

Trappist Patersbier

nikulai

Ingredients

  • 8 gallons water
  • 9 lbs Belgian pilsner malt -or- 6 lbs pilsner malt and 3 lbs Munich malt
  • 4 oz Cara Hell Dextrine malt
  • 4 oz Cara Amber (aka Biscuit) malt
  • 1/2 lb Turbinado sugar
  • 1  oz German Hallertauer hops
  • 1/4 oz coriander seed
  • 1/2 tsp Wyeast Brewer’s Nutrient Blend
  • 1 oz Saaz hops
  • Wyeast #3787 Trappist High Gravity Yeast -or- #3789-PC Trappist Blend

Instructions

  1. Heat 6 gallons of water to 147°. Add the malt, and soak for 60-90 minutes, giving the grains a good swirl every 20 minutes or so.
  2. Sparge with remaining 2 gallons of water, adding the run off back to the mash tun.
  3. Bring to a boil. Let boil for 15 minutes, then add sugar.
  4. Boil for another 30 minutes. Add Hallertauer hops, and coriander and boil another 10 minutes.
  5. Cool to room temperature and tranfer to primary fermenter. Add Wyeast Brewer’s Nutrient Blend, Saaz hops, and yeast. Cover and insert airlock. Allow to ferment.

Notes

Most Trappist breweries feature a Patersbier or “fathers’ beer” that is only available to the monks themselves, although it is sometimes offered at the monestery’s on site café. It is usually a relatively weak beer, and may only be offered to the brothers on festive occasions, both of these facts relating to the Trappist tradition of austerity. Examples include Chimay Dorée and Petite Orval.

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Mirrored from N & L Cookbook.

Honey Porter

nikulai

Ingredients

  • 1/4 lb black patent malt
  • 1/2 lb chocolate malt
  • 1 lb 60 lava bond crystal malt
  • 2 (3.3 lb) packages dry amber malt extract
  • 2 lbs honey
  • 1 oz Perles Hops
  • 1 tsp Irish Moss
  • 1 oz Willamette Hops
  • 5 gallons purified water
  • 1 package ale yeast

Instructions

  1. Place grains in grain socks and pace grain socks in a pot with at least 1/2 a gallon of water. Bring water to between 150° & 170° and hold for 30 minutes.
  2. Remove grain socks and pour water over them until you have at least 1 gallon.
  3. Add malt extract and honey. Stir until completely dissolved. Heat mixture until it boils and foams.
  4. Remove from heat until foam subsides. Add Perles Hops, and boil for 60 minutes.
  5. Add Irish Moss and half the Willamette Hops. Boil for another 5 minutes, then remove from heat and chill to room temperature.
  6. Pour 4 gallons of water to the primary fementer, and add remaining Willamette Hops and beer wort. Stir well. Note the specific gravity. Add yeast. Put lid and air lock on the fermenter.
  7. Allow to ferment until bubbling slows to 30 to 60 seconds, and transfer to a glass carboy. Note the specific gravity.
  8. Allow fementation to continue until bubbling stops completely. Note the specific gravity, prime and bottle.

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Mirrored from N & L Cookbook.

Blackberry Wheat Beer

nikulai

Ingredients

  • 6.6 lbs wheat malt extract
  • 2 lbs honey
  • 1/2 oz cascade hops
  • 1 tsp Irish Moss
  • 1/4 oz tetanang hops
  • 5 gallons purified water
  • 1 package American Wheat Ale Yeast
  • blackberry syrup

Instructions

  1. Bring 1 1/2 gallons water to beween 150° & 170°. Add the malt extract and honey. Stir until extract is dissolved. Heat until mixture boils and foams. Remove from heat until the foam subsides.
  2. Add cascade hops and mix well. Boil for 45 minutes.
  3. Add Irish Moss and boil for 5 minutes. Remove from heat. Chill wort to room temperature.
  4. Pour 3 1/2 gallons of water into primary fermenter. Add Tetanang hops and beer wort and stir well. Pour in yeast, ad lid and air lock.
  5. After 2 days, transfer to glass carboy. Add blackberry syrup.
  6. Once fermentation is complete, bottle.

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Mirrored from N & L Cookbook.

Roasted Asparagus With Brown Butter

nikulai

Ingredients

  • 1 lb asparagus, trimmed
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp Meyer lemon juice
  • 1 1/2 tsp fresh thyme
  • 1 tsp Meyer lemon zest

Instructions

  1. Preheat oven to 450°.
  2. Place asparagus in a roasting pan; drizzle with oil. Sprinkle with salt and pepper. Bake for 8 minutes or until crisp-tender.
  3. Melt butter over medium heat. Cook 3 minutes or until lightly browned, shaking pan pan occacionally. Remove from heat and stir in juice.
  4. Drizzle butter over asparagus, and sprinkle thyme and lemon zest on top. Toss to coat.

Number of servings (yield): 4

Calories: 107

Fat: 9.2

Protein: 2.6

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Mirrored from N & L Cookbook.

Meyer Lemon Curd Tart

nikulai

Ingredients

  • Crust:
  • 1/3 cup macadamia nuts
  • 1/4 cup flaked sweetened coconut
  • 1/8 tsp salt
  • 36 vanilla wafers
  • 3 tbsp butter, melted
  • Filling:
  • 1/2 cup white sugar
  • 2 1/2 tsp cornstarch
  • Dash of salt
  • 1/ cup Meyer lemon juice (about 5 lemons)
  • 3 large egg yolks
  • 2 tbsp butter
  • 1/2 tsp Meyer lemon zest
  • Meringue:
  • 3 large egg yolks
  • 1/8 tsp salt
  • 1/4 cup white sugar
  • 1/4 cup water

Instructions

  1. Preheat oven to 400°.
  2. To prepare crust, combine the first 5 ingredients in a food processor; process until finely ground. With processor running, drizzle butter through food chute, and process until blended.
  3. Press crumb mixture into the bottom and up the sides of a 9 inch tart pan. Bake at 400° for 10 minutes or until toasted. Cool on a wire rack.
  4. To prepare filling, combine 1/2 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in lemon juice and egg yolks over medium heat, stirring constantly until mixture comes to a boil.
  5. Reduce heat to a simmer and continue stirring for 1 minute, or until slightly thick. Remove from heat and mix in butter and lemon zest. Spoon mixture into a medium bowl; cool slightly. Place plastic wrap directly over surface of lemon curd to prevent skin from forming. Chill at least 4 hours or overnight (curd will thicken as it cools.
  6. Preheat broiler.
  7. Spoon curd evenly into prepared crust.
  8. To prepare meringue, place 3 egg whites and salt in a large, clean bowl of a stand mixer. Beat on high speed until soft peaks form.
  9. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring until a thermometer registers 238°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread meringue over tart. Broil 30 seconds or until lightly browned.

Calories: 246

Fat: 13.2

Protein: 2.8

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Mirrored from N & L Cookbook.

Sparkling Meyer Lemon Cocktail

nikulai

Ingredients

  • 1 cup water
  • 1/3 cup sugar
  • 1 sprig rosemary
  • 1 cup Meyer lemon juice, chilled (about 8 lemons)
  • 1/3 cup vodka
  • 2 cups prosecco or other sparkling wine, chilled

Instructions

  1. Combine first three ingredients in a microwave-safe measuring cup. Microwave for 2 1/2 minutes; stir until sugar dissolves. Let stand for 10 minutes; discard rosemary. Chill.
  2. Combine sugar syrup, juice, vodka, and prosecco, stirring gently. Serve in chilled glasses.

Number of servings (yield): 6

Calories: 147

Fat: 0

Protein: 0.2

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Mirrored from N & L Cookbook.

Meyer Lemon Piccata

nikulai

Ingredients

  • 2 (8 oz) boneless, skinless chicken breast halves
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tbsp unsalted butter, divided
  • 1/3 cup sauvignon blanc, or other crisp, tart white wine
  • 1/2 cup chicken broth
  • 1/3 cup Meyer lemon juice (about 3 lemons)
  • 2 tbsp capers, drained and rinsed
  • 1/4 cup chopped Italian parsley

Instructions

  1. Split chicken breast halves in half, making 4 cutlets. Pound each cutlet to a thickness of 1/4 inch. Sprinkle evenly with salt and pepper. Place flour in a shallow dish and dredge cutlets evenly.
  2. Melt 1 tbsp butter over medium high heat. Add 2 cutlets to the pan, and sauté for 2 minutes. Flip and sauté for 1 minute. Remove from pan. Repeat with remaining butter and cutlets.
  3. Deglaze the pan with wine. Bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until wine is almost evaporated. Add broth and return to a boil. Reduce mixture to about 2 tbsp (aprox. 4 minutes). Stir in juice and capers.
  4. Dip cutlets in sauce to coat. Serve over buttered noodles with remaining sauce. Garnish with parsley.

Preparation time: 36 minute(s)

Cooking time: 36 minute(s)

Number of servings (yield): 4

Culinary tradition: Italian

Calories: 214

Fat: 7.3

Protein: 27.5

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Mirrored from N & L Cookbook.

Mac & Cheese

nikulai

Ingredients

  • 3 slices bread torn into large pieces
  • 4 tablespoons unsalted butter, melted
  • 1/2 ounce grated Parmesan cheese
  • 1 pound elbow macaroni
  • salt
  • 4 tablespoons unsalted butter
  • 5 tablespoons all purpose flour
  • 3 cans (12 oz) evaporated milk
  • 2 teaspoons hot pepper sauce
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon dry mustard
  • 8 ounces shredded extra-sharp cheddar cheese
  • 5 ounces shredded American cheese
  • 2 ounces shredded Monterey Jack cheese

Instructions

  1. Preheat oven to 350
  2. Pulse bread, 4 tablespoons butter, and 1/2 ounce Parmesan in food processor.
  3. Cook macaroni until al dente.
  4. Reserve 1/2 cup macaroni cooking water.
  5. Drain macaroni and set aside.
  6. Melt remaining butter over medium high heat until foaming.
  7. Stir in flour and cook, stirring constantly, until it turns light brown.
  8. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt.
  9. Cook until mixture begins to simmer and is slightly thickened (~ 4 mins)
  10. Remove from heat and whisk in cheeses and reserved water until cheese melts.
  11. Stir in macaroni.
  12. Transfer macaroni mixture to 13×9 inch baking dish and top with bread crumbs.
  13. Bake until cheese is bubbling around the edges and top is golden brown (20-25 mins)
  14. Let stand for 5 minutes before serving.

Number of servings (yield): 8

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Mirrored from N & L Cookbook.

Hands Free Chicken & Herb Risotto

nikulai

Ingredients

  • 5 cups chicken broth
  • 2 cups water
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • 4 tablespoons unsalted butter
  • 1 large onion chopped
  • salt
  • 1 garlic clove
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 ounces grater parmesian cheese
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh chives
  • ground black pepper

Instructions

  1. Bring brother and water to boil, then reduce heat to medium low.
  2. Heat olive oil in large durch oven.
  3. Add chicken and cook 4 to 6 minutes until golden brown. Flip and repeat.
  4. Transfer chicken to to simmering broth and cook until internal temp of 165 (10 to 15 mins). Transfer to plate.
  5. Add 2 tablespoons butter to dutch oven and melt over medium heat.
  6. Add onion and 3/4 teaspoon salt and cook until onion is soft. 4 to 7 minutes.
  7. Add garlic and stir until fragrant – about 30 seconds.
  8. Add grains and cook stirring frequently until grains are translucent around the edges about 3 mins.
  9. Add wine and cook, stirring constantly until fully absorbed (2-3 mins)
  10. Stir 5 cups of hot broth mixture into rice.
  11. Reduce heat to medium low, cover, and simmer until almost all liquid has been absorbed (16 to 19 mins). Stir twice during cooking.
  12. Add 3/4 cup hot broth mixture to risotto and stir gently and constantly until the risotto becomes creamy (3 mins)
  13. Stir in parmesan.
  14. Remove pot from heat, cover, and let stand for 5 minutes.
  15. Shred chicken and stir in remaining butter, lemon juice, parsley, and chives.
  16. Add salt and pepper to taste.

Number of servings (yield): 6

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Mirrored from N & L Cookbook.

Adam’s Grandma’s Steak Marinade

nikulai

Makes marinade for two steaks

Ingredients

  • ½ cup soy sauce
  • ¼ cup water
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • 1 tsp garlic salt

Instructions

  1. Mix together and set steaks to marinade

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Mirrored from N & L Cookbook.

Baked Macaroni and Cheese

nikulai

Ingredients

  • 12 oz uncooked macaroni, elbow-type
  • 1/2 cup(s) fat-free sour cream
  • 12 oz fat-free evaporated milk
  • 8 oz low-fat cheddar or colby cheese, shredded
  • 1 Tbsp Dijon mustard
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 2 Tbsp dried bread crumbs
  • 2 Tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 350ºF.
  2. Cook pasta according to package directions without added fat or salt.
  3. Drain cooked pasta and transfer to a large bowl.
  4. While pasta is still hot, stir in sour cream; set aside.
  5. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding).
  6. Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes.
  7. Remove from heat and stir in mustard, salt, pepper and nutmeg.
  8. Add cheese mixture to pasta; mix well. *Transfer to a 3-quart casserole dish.
  9. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
  10. Bake until top is golden, about 30 minutes.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

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Mirrored from N & L Cookbook.

Braised Beef Brisket with Vegetables

nikulai

Ingredients

  • 1 4-to 4 1/2-pound beef brisket, trimmed of most fat
  • 2 tablespoons olive oil
  • 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 1 cup dry red wine
  • 2 pounds onions, sliced
  • 4 medium carrots, peeled, roughly chopped
  • 1 lb fingerling potatoes
  • 16 garlic cloves, peeled
  • 1 1/2 cups pitted large prunes
  • 1 tablespoon finely chopped fresh thyme
  • 1/3 cup pomegranate molasses
  • 3 tablespoons balsamic vinegar
  • 2 tsp honey
  • 2 tablespoons chopped fresh Italian parsley

Instructions

  1. Preheat oven to 325°F.
  2. Pat brisket dry; sprinkle all over with salt and pepper.
  3. Heat oil in heavy extra-large dutch oven over high heat.
  4. Add brisket and cook until deep brown, about 7 minutes per side.
  5. Set the meat aside and brown the onions, carrots and potatoes for a few minutes.
  6. Remove vegetables from the dutch oven, and place the meat back in.
  7. Add tomatoes with juice and wine to dutch oven.
  8. Distribute onions, carrots, potatoes and garlic around brisket.
  9. Add prunes and thyme.
  10. Drizzle with pomegranate molasses, honey and balsamic vinegar.
  11. Sprinkle lightly with salt and pepper.
  12. Cover with a lid and place in the oven.
  13. Braise for about 3 hours 15 minutes.

Notes

If you cannot find pomegranate molasses, reduce pomegranate juice by 2/3 ob the stove top.

 

Mirrored from N & L Cookbook.

Roasted Green Beans

nikulai

Ingredients

    • 2 lbs green beans
    • oil (just enough to lightly coat beans)
    • 1 teaspoon kosher salt
    • 1/2 teaspoon fresh ground pepper

      Instructions

      1. Preheat oven to 400°F.
      2. Wash, dry well, and trim green beans.
      3. Put green beans on baking pan.
      4. Drizzle with olive oil.
      5. Sprinkle with salt and pepper to taste.
      6. Toss beans to ensure all the beans are evenly coated and spread them out into 1 layer.
      7. Roast 15 minutes and then turn the beans.
      8. Roast for an additional for 5-10 minutes, until beans are brown in spots and start to shrivel.

       

      Mirrored from N & L Cookbook.

      Passover Rolls

      nikulai

      Ingredients

      • 2/3 cup water
      • 1/3 cup vegetable oil
      • 1 tablespoon sugar
      • 1/3 teaspoon salt.
      • 1 cup of matzoh meal
      • 3 eggs

      Instructions

      1. Preheat over to 375.
      2. Combine water, oil, sugar, and salt in a small pot and bring to a boil.
      3. Stir in matzah meal.
      4. Boil for a second longer.
      5. Allow mixture to cool slightly.
      6. Stir in eggs one at a time.
      7. Form the matzah meal mixture into 2” round balls.
      8. Arrange balls on greased baking sheet.
      9. Bake for one hour.
      10. Cool on a wire rack.

       

      Mirrored from N & L Cookbook.

      Passover Honey Nut Cake in Soaking Syrup

      nikulai

      Passover Honey Nut Cake

      Ingredients

      1. 3/4 cup granulated sugar
      2. 1/4 cup brown sugar
      3. 1/4 cup vegetable oil
      4. 3 eggs
      5. 3 tablespoons orange juice
      6. 1 teaspoon finely minced orange zest
      7. 1/4 teaspoon salt
      8. 1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
      9. 1/2 cup matzoh cake meal
      10. 1/2 cup finely chopped hazelnuts or almonds
      11. 1 cup finely chopped walnuts

      Instructions

      1. Preheat the oven to 350°F.
      2. Generously grease a 7-inch round layer cake pan.
      3. In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow.
      4. Stir in the remaining batter ingredients.
      5. Turn the batter into the prepared pan.
      6. Bake for 35 to 40 minutes, or until the top is light brown and set.
      7. Cool for at least 20 minutes.
      8. Meanwhile, prepare the Soaking Syrup.

      Soaking Syrup

      Ingredients

      1. 2/3 cup granulated sugar
      2. 1/4 cup honey
      3. 1/3 cup orange juice
      4. 1/4 cup water
      5. 1 tablespoon lemon juice
      6. 1/4 teaspoon ground cinnamon

      Instructions

      1. In a medium saucepan, combine the ingredients.
      2. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. \
      3. Cool well.
      4. Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate.
      5. Allow it to stand refrigerated for 2 to 4 hours to absorb the syrup.

       

      Mirrored from N & L Cookbook.

      Chicken Stock

      nikulai

      Ingredients

      • 2 pounds chicken bones, backs, necks, and/or wings
      • 10 cups water
      • 2 carrots, cut into chunks
      • 2 stalks celery, cut into chunks
      • 1 leek, light-green and dark-green parts
      • 1 yellow onion, quartered
      • 1/2 bulb celery root, trimmed and cut into chunks
      • 6 sprigs parsley
      • 6 sprigs thyme
      • 2 bay leaves
      • 1 teaspoon black peppercorns

      Instructions

      1. Combine chicken and water in a large pot.
      2. Bring to a boil.
      3. Skim scum from the surface of the liquid.
      4. Add vegetables, herbs, and spices.
      5. Reduce to a gentle simmer.
      6. Keep skimming surface of liquid while mixture simmers.
      7. Cook, uncovered, for at least 1 hour 15 minutes (longer to get more flavor – 3 hours).
      8. Once stock has cooled slightly, remove all the meat and vegetables and discard.
      9. Pour stock through a sieve lined with cheesecloth.
      10. Use immediately or, if desired, refrigerate overnight and skim any fat from the surface.

      Number of servings (yield): 8

       

      Mirrored from N & L Cookbook.

      Egg Nog

      nikulai

      Ingredients

      • 10 eggs seperated
      • 3/4 cup sugar
      • 1 cup rum or bourbon
      • 1 qt whipping cream
      • 2 tablespoons nutmeg

      Instructions

      1. Beat egg whites until fluffy.
      2. Beat egg yolks until blended.
      3. Add egg whites to slightly whipped cream.
      4. Fold in sugar and egg yolks.
      5. Add nutmeg and rum or bourbon and serve.

      Variations

      For lower fat recipe, use 1 pint heavy cream and 1 pint milk.

      Mirrored from N & L Cookbook.

      Shepherd’s Pie

      nikulai
      Ingredients
      • 1 3/4 lbs potatoes peeled & cut into 1″ pieces
      • 2/3 cup fat free milk
      • 1 tablespoon unsalted butter
      • 1 teaspoon salt
      • 1/4 teaspoon freshly ground pepper
      • 1 lb ground beef (5% fat or less)
      • 1 onion chopped
      • 4 cloves garlic
      • 1 teaspoon oregano
      • 1 teaspoon thyme
      • 1 teaspoon sage
      • 1 teaspoon rosemary
      • 1/2 cup dry red wine
      • 2 tablespoons tomato paste
      • 1 teaspoon Dijon mustard
      • 1 teaspoon Worcestershire sauce
      • 10 oz frozen peas
      • 10 oz frozen carrots
      • 1 cup reduced sodium beef broth

      Instructions

      1. Preheat oven to 350F
      2. Spray a 2 quart baking dish with nonstick spray To make the topping:
      3. Place the potatoes in a large pot with enough cold water to cover
      4. Bring to a boil and cook until fork tender (10-12 mins)
      5. Drain the water
      6. Add the milk, butter. 1/2 tsp salt, 1/8 tsp pepper
      7. Mash and set aside To Make the Filling:
      8. Heat a large nonstick skillet over medium high heat
      9. Add the beef breaking it apart and cook until browned then transfer to a bowl
      10. Add the onion, garlic, oregano, thyme, sage, and rosemary to the skillet
      11. Cook, stirring, until the onion is lightly browned
      12. Add the wine, tomato paste, mustard, and Worcestershire sauce stirring occasionally until slightly thickened
      13. Add the peas & carrots
      14. Cook, stirring occasionally until the vegetables thaw
      15. Stir in the beef, remaining salt and pepper
      16. Transfer the filling to the baking dish
      17. Spread potato topping over the filling
      18. Bake until filling is bubbly around the edges – about 20 minutes
      19. Turn oven to broil
      20. Broil the pie 5 inches from the heat until the topping is lightly browned
      21. Let stand 5 minutes before serving

      Notes

      5 Weight Watchers points per serving

      Mirrored from N & L Cookbook.

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