Roux:
1 tbsp butter, 1 tbsp flour.
2 tsp dijon
1 cup milk
thicken 3-5 minutes.
Melt in 1/3 cup cheddar cheese. Add salt, pepper.
Serve over steamed broccoli, etc.
2oz bread, cut into 1/2 in cubes
1/2 cup whole milk
4 slices bacon, chopped
1 small onion, minced
1 small celery stalk, finely minced
1 garlic clove, minced
1 package (5oz) wild mushrooms, trimmed and thinly sliced
1/4 cup dry marsala or white wine
2 large eggs, lightly beaten
2 tsp chopped fresh thyme
salt/pepper
1) In a large bowl, toss bread with milk. Set aside.
In a large skillet, cook bacon over medium until crisp.
Add onion, celery, and garlic. Cook until softened.
Add mushrooms, cook until they’ve release their liquid, about 4 minutes.
Add marsala, cook until evaporated, 2-3 minutes
Let cool to room temp (about 10 minutes).
Squeeze excess milk from bread, return to bowl. Add everything else to bowl and mix thoroughly.
From Everyday Food
2 tbsp olive oil
1/4 white onion, finely diced
1/4 green bell pepper, finely diced
2 garlic cloves
salt/pepper
1/2 tsp ground cumin
1 tbsp chopped fresh oregano
1 cup long-grain white rice
1 can (15.5 oz) red kidney beans
2 cups chicken broth
In medium sauce pan, sweat onion, pepper, and garlic, until onion is soft.
Season with salt and pepper, add cumin, oregano, and rice. Stir for about a minute on medium till rice looks slightly translucent, then add beans and broth.
Bring to boil, then cover and reduce temp to simmer, 15-20 minutes (don’t open lid at any point in first 15 though).
Top with Cilantro.
From Everyday Food, 4/11
With a steamer (maybe a strainer?) over 2″ boiling water, place about 1 pound of fresh cauliflower florets. Cover with lid.
Steam for 8 minutes, or until knife pierces easily.
Toss with 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/4 tsp red pepper flakes.
Salt and pepper, serve warm or room temp.
1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.
Ingredients
- 1 cup orzo
- 3 tbsp chopped fresh herbs
- 2 tsp lemon juice
- 1 tbsp butter
Directions
- In a large pot of boiling salted water, cook orzo till al dente.
- Drain orzo and transfer to a medium bowl.
- Add fresh herbs.
- Add butter.
- Add lemon juice.
- Toss to combine.
- Salt and pepper to taste.
8 oz Cream Cheese
6 C mashed potatoes
1 t salt
?? C onion, finely chopped and cooked until tender but not colored
?? C butter or margarine
1 C Sour Cream
?? t garlic powder
Mix all together. Bake at 350 in buttered shallow pan until lightly
browned, just yellowing in spots and tanning edges 40 ???50 minutes. More
brown is
better than less. A shallow dish is best. Like a cake pan. You don???t want a
thick layer. The cheese need to cook not just warm up.
May be frozen in freezer bag. Thaw and dump in pan. It will be watery. Do
not pour off the liquid- it will go back into the potatoes.
I have used fresh garlic, dried onion, etc. The recipe is very forgiving
in quantities.
1.5 pds brocoli/cauliflower florets
1 can cream of mushroom soup
1/4 cup milk
Topping — (maybe double, use as needed)
1/2 cup chedder, shredded
2 cups bisquik
1/4 cup butter
Preheat oven to 400 deg.
Cook brocoli until almost tender, drain.
Put in 1.5 qt caserole dish (probably use larger)
mix soup and milk until smooth
poor over brocoli
stir
sprinkle with cheese
mix butter and bisquik until crumbly in seperate bowl
sprinkle bisquick mixture over cheese
Bake until crumbs are light brown (20 minutes)
Initially from the Joy of Cooking.
Combine
1.5 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
pinch of ground nutmeg
Beat together in a seperate bowl
2 large eggs
1/2 cup water or milk
Add to the flour mixture. Beat with a wooden spoon.
Bring 6 cups of salted water or broth to a boil. In my opinion this
should be 4″ of liquid rather than absolute measure.
Force the batter through a spatzle machine (or potato ricer) into
boiling liquid. Wait until all the bits float to the top, then remove
with a strainer.
I then like to let a small amount at a time dry in a colander.
Possible use:
After 5+ minutes of drying, lightly fry in butter with a splash of mustard.
