kainos

HERB SUBSTITUTIONS

SPICE SUBSTITUTIONS

MAINS and SIDES

CHICKEN TORTELLINI SOUP

2 1/2 cups cubed cooked chicken

2 carrots chopped

2 celery chopped

7 3/4 cups boiling chicken broth

1 (14.5 ounce) can stewed tomatoes, cut up

1 (10 ounce) package frozen chopped spinach, thawed

1/4 cup grated Parmesan cheese

1/4 teaspoon pepper

1 (9 ounce) package cheese or herb chicken tortellini

In kettle, add some oil and cook carrots/celery until tender. Combine the broth, tomatoes, spinach, Parmesan cheese (or use as garnish), salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook for 5 minutes or until tortellini is heated through.

30 MINUTE SHEPHERDS PIE

2 lbs potatoes, such as russet, peeled and cubed

2 Tbsp sour cream

1 large egg yolk

1/2 cup cream, for a lighter version substitute vegetable or chicken broth

Salt and freshly ground black pepper

1 Tbsp extra-virgin olive oil, 1 turn of the pan

1 3/4 pounds ground beef or ground lamb

1 carrot, peeled and chopped

1 onion, chopped

2 Tbsp butter

2 Tbsp all-purpose flour

1 cup beef stock or broth

2 tsp Worcestershire, eyeball it

1/2 cup frozen peas, a couple of handfuls

1 tsp sweet paprika

2 Tbsp chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Drain potatoes. Combine sour cream, egg yolk and cream or broth. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

Preheat broiler to high. Fill a rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Modded from Rachel Ray

CROCKPOT BEEF STEW

1 1/2lbs stew beef

1 pkg onion soup mix

(or 1/4 c instant minced onion/1 Tbsp beef boullion/1tsp onion powder)

2 16oz cans stewed tomatoes

3 potatoes, cut up

2-3 carrots, cut up

1 tsp pepper

1/4 tsp Garlic powder

3 beef boullion

1/2 cup flour

1/2 Tbsp gravy master

2/3 c frozen corn (optional)

Put thawed stew beef in bottom of crockpot. Coat with flour. Add rest of ingredients except for gravy master. Cook 4 hours on high, add gravy master.

CAJUN SHRIMP AND CRAB JAMBALAYA

1 Tbsp vegetable oil

2 Tbsp all-purpose flour

2 onions, chopped

1 green bell peppers, chopped

1 celery ribs, chopped

3 oz Canadian bacon or ham, diced

1 (28 oz) cans chopped tomatoes, pureed

1 (14 oz) cans reduced-sodium chicken broth

1 1/2 cups long-grain white rice

2 tsp Old Bay or Cajun Seasoning

1 lb shrimp, peeled and deveined (or pre-cooked)

8 oz lump crabmeat (imitation ok, but gets squishy)

2 Tbsp fresh cilantro, chopped

Lightly coat a large heavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistently until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.

Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.

Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.

Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.

JIM'S SPICY COUSCOUS

1/2 ts Vegetable oil

2 Green onions, chopped

1 Sweet red pepper

1 Garlic clove, minced

2 Tomatoes, chopped

1 Zucchini, diced

1 c Chick peas, cooked

1 c Boiling water

1/4 ts Salt

1/2 ts Curry powder

1 ts Ground cumin

2 tb Fresh parsley

1/8 ts Ground cinnamon

1/2 ts Ginger

1/4 ts Cayenne

1 c Couscous

In a medium-size skillet; heat the oil. Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring. Remove from heat and keep warm. In a medium-size saucepan, combine the remaining ingredients . Mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.
4 servings

GREEK ORZO SALAD

Mix together:

1 box orzo, cooked/cold

1 cucumber

1 container grape tomatoes

1/2lb feta cheese

1 16oz pkg dried cranberries

3/4 bottle Newmans balsamic vinegarette dressing

Optional: Jar chopped mancini peppers

SPINACH SAUTE WITH BROWN BUTTER & GARLIC

2 Tbsp unsalted butter

2 garlic cloves, gently crushed and peeled

10-12 oz fresh spinach, thick stems trimmed, leaves washed and dried well

Salt and pepper to taste

In large saute pan over med heat, melt butter with garlic until butter is golden brown and smells nutty. Make sure the garlic doesn't burn.

Raise the heat to high and add spinach, in batches if need be, flipping and stirring, until just barely wilted, about 1 minutes. Take pan off heat; remove garlic if desired. Season spinach with salt, pepper, and a squeeze of lemon. Toss and serve immediately.

Do not cook too long or it'll dissolve into nothin!

FAMLY BARBECUE SAUCE RECIPE

Mix and simmer 20 mins, uncovered:

1 c vinegar

2 c water

2/3 c sugar

1 c brown sugar (reduced from 2C)

1/2 Tbsp pepper (more to taste)

1 Tbsp salt

1/2 Tbsp chili powder

2 sm lemons, peeled/sliced

2 med onions, diced fine

Add and bring to a boil for 5 mins:

1/8 c mustard

2 c catsup

1/3 c worchestershire sauce

If thicker sauce is preferred, add more catsup to desired consistency.

ENCHILADA SAUCE

2 Tbsp veg oil

2 Tbsp flour

2 Tbsp chili powder

1/2 tsp cumin

1/4 tsp cayenne pepper, or to taste

2 cups water

1 8oz can tomato paste

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

Heat the oil, flour, and chili powder together in a large pot. Allow to cook for a minute or two. Add remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally.

MANGO BLACK BEAN SALSA

1 large mango, finely chopped

1/3 cup red onion, finely chopped

1 can black beans, rinsed and drained

1/4 cup freshly chopped cilantro

1 jalapeno pepper, seeded and finely chopped

Juice of 1 lime

Chop larger to serve as a salad. Combine all, squeeze lime juice over mixture. Stir well, cover and refrigerate until ready to use.

STRAWBERRY SALSA

Fresh, sweet and hot salsa is a perfect compliment to grilled fish or chicken

2 cups chopped strawberries

1 nectarine, choped

3 Tbsp chopped green onions

1 small jalapeno, seeded and minced

2 Tbsp chopped fresh cilantro

1/4 cup strawberry jam

2 Tbsp lime juice

1/4 tsp salt

Dash white pepper

Combine all ingredients in med bowl and mix well. Cover and refrigerate 1-2 hours to blend flavors. Serve as sauce with grilled chicken, fish, or turkey, or as a dip with taco chips.

CORN SALSA

Serve w/Grilled meats, or as a dip with chips.

1 cup corn kernels (frozen or corn on cob)

1 tomato, chopped

1 jalapeno, minced

1 Tbsp chopped red onion

1 Tbsp minced cilantro or parsley

1 Tbsp lime juice

1 Tbsp olive oil

1 clove garlic, minced

Mix all ingreds in med bowl. Cover and chill 1-2 hours to blend flavors.

QUICK CRANBERRY CREAM CHEESE SPREAD

1 package (8 ounces) reduced-fat cream cheese

1/2 cup dried cranberries, chopped

1/2 cup chopped dried apricots

1 teaspoon grated orange peel

Assorted crackers

In a large bowl, beat the cream cheese, cranberries, apricots and orange peel until blended. Chill until serving. Serve with crackers. Yield: 1-1/2 cups.

GRILLING RUBS

KANSAS CITY RIB RUB

1/2 c brown sugar, 1/4 c paprika, 1 Tbsp blk pepper, 1 Tbsp salt, 1 Tbsp chili powder, 3/4 Tbsp garlic powder, 3/4 Tbsp onion powder, 1t cayenne

MEMPHIS STYLE RIB RUB

No barbecue sauce. Pat dry, Rub, let sit until moist.

4t paprika, 2t salt, 2t onion powder, 2t black pepper, 1 tsp cayenne

BASIC PORK RUB

good for smoked pork roasts, or pulled pork.

Work 1/2 mixture into meat 12-24 hrs before cooking. Apply remaining before smoking. 5-6 lbs

1/2 c black pepper, 1/4 c paprika, 3 Tbsp sugar, 2 Tbsp salt, 2t dry mustard, 2t cayenne

ALL-PURPOSE BARBECUE RUB

All varieties of meat.

1/4 c coarse salt, 1/4 c dark brown sugar, 1/4 c paprika, 2 Tbsp black pepper

CREOLE SPICE BLEND

Meats, seafood, and vegetables.

3 Tbsp paprika, 2 Tbsp coarse salt, 2 Tbsp garlic powder, 1 Tbsp black pepper, 1 Tbsp onion powder, 1/2 Tbsp cayenne powder, 1 Tbsp oregano, 1 Tbsp thyme

QUICK MIXES

Alternatives for typical store-bought mixes.

BISQUICK

6 cups all-purpose flour

3 Tbsp baking powder

1 Tbsp salt

1 c shortening

Sift flour, baking powder, and salt three times into a large bowl. Cut in shortening until mixture resembles fine crumbs. Store in the refrigerator up to 4 months.

TACO SEASONING MIX (1 pouch)

1 Tbsp chili powder

1 1/2 tsp paprika

1 tsp onion powder

1/2 tsp salt

1/2 tsp cumin

3/4 tsp garlic powder

For tacos, blend with 3/4 cup water when hamburger is browned.

ONION SOUP MIX (1 pkg)

1/4 c instant minced onion

1 Tbsp beef boullion

1 tsp onion powder

Pinch sugar

SURVIVOR SNACKS

Some common things I've made for snacks during survivor nights.

NO-FRY TORTILLA CHIPS

1 pk Corn or Flour Tortillas, 10-inch size

Salt (optional)

A delicious low-fat, low-sodium alternative to conventional corn chips. They go especially well with Guacamole and Spicy Salsa (see separate recipes). Immerse tortillas one at a time in water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt. Cut each tortilla into 6 to 8 wedges. Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap. Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. (Store in an airtight bag until ready to serve.)

PARMESAN TORTILLA CRISPS

4 flour tortillas, 8 inch diameter sliced into strips

3 tablespoons olive oil

1/2 teaspoon kosher salt

1 teaspoon garlic pepper

1/3 cup parmesan cheese

Preheat oven to 375ºF.

Cover cookie sheet with aluminum foil for ease of cleanup.

Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.

Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.

Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.

Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.

Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.

Lay a single layer of strips on baking sheet and place in oven.

Bake for 12 minutes or until golden brown and crisp.

Remove from oven and allow to cool and crispen further. Crisps can be made a day ahead and kept in an airtight container or package until served.

SCOTTISH SHORTBREAD

2 cups butter softened

1 cup packed brown sugar

4 1/2 cups all-purpose flour

Preheat oven to 325. Cream butter and brown sugar. Add add 3 to 3 3/4 cups flour. Mix well. Sprinkle board with remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2" thickness. Cut into 3" x 1" strips. Prick with fork and place on ungreased baking sheets. Bake at 325 for 20-25 mins. Makes 24.

MICROWAVE BREAD PUDDING

6 slices white bread (or whatever), torn into small pieces

2 C milk

1 Tbsp butter

2 eggs, beaten

3/4C sugar

1/4 tsp salt

1/2 tsp cinnamon

1 tsp vanilla

1/2 c raisins

Place bread in dish. Heat milk and butter on high for 3 minutes in 4-cup bowl. Stir small amount of hot milk into beaten eggs. Return eggs to milk. Add sugar, salt, cinnamon, vanilla, and raisins. Pour mixture over bread pieces. Cook on high 7 minutes. Cook 2 minutes longer if center is not firm. 4 servings.

RICE PUDDING

2 c milk

2 eggs slightly beaten

1/2 C sugar

1/2 tsp salt

1 c cooked rice

1/4 c raisins

1 tsp vanilla

1/2 tsp nutmeg

Preheat oven to 325.

Scald milk in saucepan. Stir in slightly beaten eggs gradually. Stir in sugar and salt. Cook over low heat stirring constantly until slightly thickened. Add rice, raisins, and vanilla. Pour into buttered 1 1/2 qt casserole. Sprinkle with nutmeg and bake in 325 oven 50-60 mins or until thick.