Basil Citrus Vinaigrette

Basil Citrus Vinaigrette

This a perfect dressing for a brunch salad- especially if you're serving Mimosas.

Ingredients:

4 tablespoons extra virgin olive oil

2 tablespoons fresh orange juice

2 tablespoons Champagne vinegar

1 teaspoon orange zest

2 tablespoons minced fresh basil

1/2 teaspoon organic agave nectar

A pinch of sea salt, to taste

Fresh ground pepper, to taste

Mix all of the ingredients in a glass dish or cup. I use a fork for this. Drizzle over fresh greens. Toss. Munch. Be happy.

Read more: http://glutenfreegoddess.blogspot.com/2008/04/three-ways-to-dress-naked-salad.html#ixzz37P9gqCfy

Roast Turkey and Winter Vegetable Chowder

By Ian Magary

Added March 27, 2010 | Recipe #418114

Servings:

10

Units: US | Metric

• 3 slices diced bacon
• 1 yellow onion, cut into 1/2-inch dice (large)
• 2 celery ribs, cut into 1/2-inch dice
• 2 red potatoes, peeled and cut into 1/2-inch dice
• 1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
• 7 cups turkey stock or 7 cups chicken broth
• 1 zucchini, cut into 1/2-inch dice (medium)
• 2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
• 2 cups roast turkey or 2 cups chicken
• 1 tablespoon sage, minced (fresh)
• 1 tablespoon thyme, minced (fresh)
• salt
• fresh ground black pepper

Directions:

1. 1
   In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
2. 2
   Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.

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Mashed-Potato Soup

Gourmet  | November 1990

yield
Makes about 4 1/2 cups, serving 4 to 6

Can be prepared in 45 minutes or less.

Ingredients

• 1/2 cup minced onion
• 1 small rib of celery including the leaves, chopped fine
• 1 carrot, grated coarse
• 2 tablespoons unsalted butter
• 2 cups chicken broth
• a scant 1/4 teaspoon crumbled dried rosemary
• 2 1/2 cups mashed potatoes
• 1 teaspoon white-wine vinegar
• 1/3 cup minced fresh parsley leaves

Preparation

In a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender, stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.

Lemon and Thyme Chicken Breasts

Lemon and Thyme Chicken Breasts

Ingredients:

1-2 tbsp olive oil
5-6 cloves of garlic, minced
1/3 cup of chicken broth
Zest from 1 lemon
Juice from 1 lemon
1 Tbsp fresh oregano
 2Tbsp fresh thyme leaves
3 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Two sprigs of fresh thyme
1 lemon cut into 4 wedges

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by the Barefoot Contessa

Pulled Pork

 Slow Cooker Pulled Pork Recipe

By Christine Gallary

Difficulty: Easy | Total Time: 30 mins, plus 6 to 10 hrs cooking time | Makes: 6 servings

 For this easy pulled pork recipe, just coat the pork shoulder with a spice rub of dark brown sugar, chili powder, cumin, and cinnamon, then cook it on a bed of garlic and onions covered with chicken broth.

INGREDIENTS

• 2 medium yellow onions, thinly sliced
• 4 medium garlic cloves, thinly sliced
• 1 cup chicken stock or low-sodium chicken broth
• 1 tablespoon packed dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon kosher salt, plus more as needed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
• 2 cups barbecue sauce (optional)

INSTRUCTIONS

1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Limoncello

Recipe courtesy Gabriele Corcos and Debi Mazar

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YIELD: Varies

LEVEL: Easy

ingredients

• Limoncello
• 6 1/3 cups /1.5 liters 75-percent volume alcohol (recommended: 2 bottles Everclear Grain Alcohol)
• 14 lemons

• 6 1/3 cups /1.5 liters water
• 2 1/3 pounds/1050 grams sugar

Directions

Grazie Zia Laura, for opening your secret kitchen book for us... we might think of starting designing a label for it now and put it in our market!

To make the Limoncello:

This recipe occurs in 2 different stages: first the macerating of the lemon peels in alcohol, and then the actual brewing with the rest of the ingredients.

First stage:
Peel the lemons, making sure to only separate the yellow part of the peel from the fruit, and not go too deep.

A potato peeler does the trick, even if it behaves sketchy in the hand (lemons are much rougher than potatoes) still, you can try with a small blade, like a paring knife, but you will probably end up cutting too deep.

Place the peels in glass jars, possibly big enough to accommodate all the ingredients in the recipe, seal tight and let rest for two weeks. Find a dark corner in your house, even a basement or a cellar where to let your Limoncello rest, absolutely do not leave it exposed to sunlight... also, try to resist the temptation of opening your jars and sniffing it. It is called "resting" for a reason, be respectful, you will be rewarded later! We actually keep our jars on a library, to decorate our dining room...

Second stage:
After macerating for two weeks, the alcohol is now ready to be drained and mixed with the water and sugar.

Heat the water in the pan and mix the sugar, then let cool off for about 1 hour, stirring every now and then to make sure that the sugar collected on the bottom of the pan "stays in the game".

Drain the lemon peels from the jars and mix in the sugar water. Be careful, this is a moment you have to keep an eye on your volumes: figure out how many jars you are working with and maintain the proportion of ingredients! To simplify your life you, can brew everything in a big enough pot to accommodate all ingredients and then bottle it back into the jars.

And again, for the second time, you have to exercise control and patience. Sniff all you want, than close your jars tight and let rest for a whole month. You can shake the liquid gently when you start noticing some sugar deposited on the bottom of the jars. Where did you decide to let your Limoncello rest, in the basement on a kitchen shelf? Remember, no sunlight!

After a month, it is time to bottle, and it is totally up to you, just make sure you can fit your bottles in the freezer.


Brew Responsibly!

Asparagus Stir Fry

1 lb boneless pork cutlets, cut into 1 1/2 inch strips
2 Tbsp soy sauce
2 Tbsp vegetable oil, more if needed
2 garlic cloves, minced
1 piece, one inch long, fresh ginger, peeled, minced
1 bunch green onions, trimmed, sliced
1 bunch asparagus, roll cut into 1 1/2  inch pieces
1 bell pepper, cut into thin strips, 1 1/2 inches long
less than 1 Tbsp chili sauce

Start the rice. Marinate the pork in soy sauce in a small bowl, about 20 min. Meanwhile, prep vegies.
Heat wok over medium high heat. When metal is hot enough to sizzle a drop of water on contact, pour in oil. Move the wok to coat the surface with oil. Stir in garlic, ginger, and green onions; stir-fry until fragrant.  Add asparagus and peppers, stir fry 3 - 5 minutes, till asparagus is cooked crispy crunchy and bright green. Transfer vegetables to a bowl.
Add more oil to the skillet if needed (anothr Tbsp). Turn out pork strips and marinade into the pan; stir fry until the meat turns white and is almost cooked through, about 3 minutes. Add chili sauce. Lower hat and return vegetables to wok.  Stir fry for another minute to combine flavors.