Showing posts with label heart. Show all posts
Showing posts with label heart. Show all posts
Sunday, March 2, 2014
Artichoke Heart and Lamb Stew Kuzu Etli Enginar
Artichoke and lamb stew is a very common dish in the western Aegean part of Turkey, where Turk and Greeks lived together for years. The original recipe requires artichoke heart, lamb, onion, and, the most important of all dill. Yet, I find the mix of just artichoke and lamb to be very heavy, so I modified the recipe by adding carrot ands green peas.
serves 4-6
1 pound lamb
8-10 small or 4-6 big peeled artichoke hearts, cut into 4-6 pieces
1 medium onion, chopped
2 carrots, chopped in half rounds
1 pound fresh green peas or 1 can green peas
1/2 bunch dill, chopped
1/4 cup olive oil or 4 tbsp butter
1 1/2 tbsp flour
juice of 1 1/2 lemon
1 tsp sugar
water
salt
-Soak chopped artichoke hearts in a bowl with lemon juice until you cook them. Otherwise, they will darken.
-Heat olive oil or butter in a broad pot and add lamb. Stir for a couple of minutes until its cooked on each side.
-Add onion and carrot. Stir until onion is softened. Add flour and stir for another minutes.
-Add artichoke, green peas, lemon juice, sugar, and salt. Add water to barely cover vegetables.
-Bring to a boil, and then cover and simmer on low for almost an hour.
-Add dill after your turn it off.
-Serve with rice.
With the harmonious friendship of artichoke and dill, the recipe is for Weekend Herb Blogging, founded by Kalyn and hosted this week by Pille of Nami Nami
Monday, February 17, 2014
Do You Have a Strong Heart and Clear Mind
Actually, on second thought, I dont care about the clear mind, but you should have a very strong heart before deciding to help me test this recipe. This is the chicken fried steak with country gravy thats going in the cookbook. If youd like, follow the written recipes below and see what happens (besides massive deliciousness and not having to eat again for about 8 hours). Enjoy!
Chicken Fried Steak (makes 4 portions)
4 (6-ounce) beef cube steaks
salt and freshly ground black pepper to taste
1 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon white pepper
2 eggs, beaten
1/4 cup milk
vegetable oil as needed
Season both sides of the cube steaks generously with salt and pepper.
Whisk together the eggs and milk in a pie pan and reserve. Add the flour, paprika, and white pepper into a second pie pan, and mix well to combine.
One at a time, dip the cube steaks into the egg mixture, turning to coat completely, and then dredge in the flour, coating both sides. Place the egged and floured steaks on a plate, and allow to rest for 10 minutes.
Add about a 1/4-inch of vegetable oil to a large skillet, and place over medium-high heat. When the oil begins to shimmer, add the steaks and cook about 3-4 minutes per side, until golden brown and cooked through.
Remove and drain for a couple minutes on a wire rack set over some paper towels. If working in batches, keep the cooked steaks in a warm oven until the rest are done. Serve immediately topped with country gravy.
Country Gravy (makes about 3 cups)
4 ounces ground pork sausage, or pork sausage link with casing removed
3 green onions, light parts chopped, green parts sliced and reserved
3 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups cold milk
salt and freshly ground black pepper to taste
pinch of cayenne
Lightly brown the sausage in a medium saucepan over medium heat. As it cooks, break the meat up into very small pieces with a wooden spoon. Add the light parts of the green onion and the butter; saute for a few minutes, until the onions are translucent.
Stir in the flour and cook this pasty mixture for 3 minutes. Whisk in the cold milk gradually until combined. The gravy will thicken as it comes up to a simmer. When it simmers, reduce the heat to low and cook, stirring occasionally, for 15 minutes. Before serving, season with salt, pepper, and cayenne to taste.
Note: the thickness of this gravy is easily adjusted by adding another splash of milk towards the end of the cooking process. For an extra thick version, reduce the milk by 1/2 cup.
Read More..
Chicken Fried Steak (makes 4 portions)
4 (6-ounce) beef cube steaks
salt and freshly ground black pepper to taste
1 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon white pepper
2 eggs, beaten
1/4 cup milk
vegetable oil as needed
Season both sides of the cube steaks generously with salt and pepper.
Whisk together the eggs and milk in a pie pan and reserve. Add the flour, paprika, and white pepper into a second pie pan, and mix well to combine.
One at a time, dip the cube steaks into the egg mixture, turning to coat completely, and then dredge in the flour, coating both sides. Place the egged and floured steaks on a plate, and allow to rest for 10 minutes.
Add about a 1/4-inch of vegetable oil to a large skillet, and place over medium-high heat. When the oil begins to shimmer, add the steaks and cook about 3-4 minutes per side, until golden brown and cooked through.
Remove and drain for a couple minutes on a wire rack set over some paper towels. If working in batches, keep the cooked steaks in a warm oven until the rest are done. Serve immediately topped with country gravy.
Country Gravy (makes about 3 cups)
4 ounces ground pork sausage, or pork sausage link with casing removed
3 green onions, light parts chopped, green parts sliced and reserved
3 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups cold milk
salt and freshly ground black pepper to taste
pinch of cayenne
Lightly brown the sausage in a medium saucepan over medium heat. As it cooks, break the meat up into very small pieces with a wooden spoon. Add the light parts of the green onion and the butter; saute for a few minutes, until the onions are translucent.
Stir in the flour and cook this pasty mixture for 3 minutes. Whisk in the cold milk gradually until combined. The gravy will thicken as it comes up to a simmer. When it simmers, reduce the heat to low and cook, stirring occasionally, for 15 minutes. Before serving, season with salt, pepper, and cayenne to taste.
Note: the thickness of this gravy is easily adjusted by adding another splash of milk towards the end of the cooking process. For an extra thick version, reduce the milk by 1/2 cup.
Sunday, December 22, 2013
TwoFaced Heart of Palm
"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
Last weekend at the lake, Megans mom put together an incredible antipasto plate with cured meats, marinated olives, and what looked liked mozzarella cheese. Feeling about 6 years old, I hurriedly reached for the stringy cheese. What I then proceeded to eat was not at all cheese, but in fact, heart of palm.
When you pull one of these bone-looking things apart, its almost identical to cheese, I kid you not. And while it doesnt taste like mozzarella, its still totally delicious. The texture is that of a cooked bean. I realize thats a weird thing to say, but Im sorry, its true. Which got me thinking, as anything bean textured does...this would make a perfect dip!
So, there at the lake, in the pool, I told Jenna we were going to feature heart of palm as our next TwoFaced ingredient.
Click here for Jennas take on the Heart of Palm!
Heart of Palm Dip
Makes about 1 1/2 cups
- 1 can heart of palm
- 3 Tbsp. olive oil
- 1 tsp. lemon juice
- 2 cloves garlic
- 3 Tbsp. Italian parsley
- salt and pepper to taste
Put all ingredients into a food processor and blend until smooth. Serve with pork rinds or carrots and sliced cucumber.
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