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ravencajun Zone 8b TX
9 years ago
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Jasdip
9 years agoravencajun Zone 8b TX
9 years agoRelated Discussions
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Comments (1)My son has end stage renal disease and I need meat recipes w/o tomatoes or tomatoe sause. They are no nos for people on dialysis. We have to be careful with phosphurus and potassium....See MoreRECIPE: Great 'new' recipes to share?
Comments (1)Thanks SOOOO much for that curry paste recipe. Looks wonderful. Aji Sauce - (pronounced - ah hee') I first heard about this recipe from Daisy Martinez. I'll give her recipe first which I find most useful because the particular combination of ingredients is one that will keep well in the fridge for several days, kind of like fresh salsa. The second recipe I'll post here has things like cilantro which I find wonderful but it doesn't last long, hence you need to use this sauce quickly but you can tell the two are very similar. My use for this recipe is for nearly everthing. That is what Daisy said when she provided the recipe and I totally agree. It is great with eggs, yogurt, and as seasoning for nearly any kind of saute especially beans or lentils. I plan to marinate some tofu with this eventually but haven't got around to it. Hope you enjoy it as much as I do. I think one of the things it provides besides good taste is a way to have the chopping done of veggies that you are going to use probably anyway (if you cook like me) so it saves some time doing it all at once when you make the sauce. I also think it is better after it sits in the fridge for 24 hours. (Food processor is not an absolute requirement but I find it very useful here) -------------------- from: Daisy Martinez cooks PBS show on TV (I may not have this exactly the same, I took notes and I have changed this recipe to accomodate a pint jar - she used a quart jar) 4 cloves garlic 1 large jalapeno with ribs and seeds (sometimes two if you like more heat) 1 large (but not huge) red onion 2 - 3 teaspoons kosher salt (or so to taste) fresh ground black pepper (not so much since you have the Jalapeno) mince garlic and jalapeno in food processor (I like to add salt at this point to make sure garlic gets salt - helps flavor IMO) rough chop red onion and add to food processor process all in food processor until minced add mixture to 1 pint jar and fill to top with lime juice Let it chill in fridge - seems to be better after it is chilled --------------------------------------------------------------- from: epicurious.com Aji Sauce Bon Appit : July 2009 by Steven Raichlen Yield: Makes abaout 3/4 cup ingredients 1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large) 1/2 cup coarsely chopped green onions (about 2 large) 1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia) 1/4 cup coarsely chopped fresh cilantro 2 tablespoons (or more) red wine vinegar or fresh lime juice 3/4 teaspoon coarse kosher salt 1/4 teaspoon freshly ground black pepper preparation Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate....See MoreAny New Recipes to Share?
Comments (22)On the subject of soup....this is my favorite soup recipe....also from Pinterest. It calls for the breast of a rotisserie chicken....I use all the meat from the chicken. Chicken Tortilla Soup Author: Chris Scheuer Serves: 8-10 Ingredients Ingredients for the soup: 6 small corn tortillas 3 tablespoons extra virgin olive oil 1 large onion, finely diced 1 bunch green (spring) onions, finely sliced 1 ¼ cups finely chopped cilantro, about 1 medium size bunch* 6 medium cloves garlic, minced 1 tablespoon dried oregano 1 tablespoon cumin 2 teaspoons chili powder 2 teaspoons brown sugar 2 teaspoons sweet paprika 2 14½-ounce cans diced fire-roasted tomatoes (If you can't find the fire-roasted tomatoes, just use regular, canned diced tomatoes.) 10 cups low sodium chicken broth 6 cups shredded rotisserie chicken breast 2 tablespoons lime juice freshly ground black pepper 1 teaspoon kosher salt, more or less, to taste Ingredients for the crispy tortilla strips: 2 tablespoons extra virgin olive oil 6 small corn tortillas kosher salt Ingredients for the toppings: crispy tortilla strips thinly sliced green (spring) onions coarsely chopped cilantro diced avocado For the soup, stack the corn tortillas on top of each other. Cut pile in half. Cut each stack into ¼-inch thick strips, widthwise. In a large Dutch oven or heavy-duty soup pot, heat oil over medium heat. Add onion, green onions, cilantro, garlic, oregano, cumin, chili powder, brown sugar, paprika. Sauté for 8-10 minutes or until onions are translucent and tender. Add corn tortilla strips and sauté for another two minutes or until softened. Add tomatoes and broth and bring to a boil. Reduce to a simmer and cook, uncovered for 45 minutes, maintaining a steady simmer. (Tortilla strips should be melted into the broth by this point.) Add chicken and cook for another 5 minutes. Remove from heat and add lime juice. Taste and add a generous grind of freshly ground black pepper and salt as needed. Serve soup topped with tortilla strips, sliced green onion, chopped, fresh cilantro, diced avocado and lime wedges. For the crispy tortilla strips, preheat oven to 400˚F. Line a sheet pan with foil for easy clean up. Stack and cut tortillas in the same way as directed above in the soup recipe. Place strips on prepared sheet pan and drizzle with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon kosher salt and toss lightly with your hands until all strips are coated with oil. Spread out, as much as possible, to a single layer. Bake for 10 minutes then remove from oven and toss with a spatula. Redistribute to an even layer and return to oven. Repeat until golden and crisp, a total baking time of 20-30 minutes. Notes Even if you don't like cilantro, don't skip it here. When it's sautéed, then simmered, it looses all the fresh cilantro taste but adds amazing flavor to the soup!...See MoreDo You Have A Recipe To Share?
Comments (23)Mexican lasagna I found this recipe on pinterest and it sounds like one I need to try. This amazing lasagna recipe with Tex-Mex flair is fantastic. The beef mixture includes refried beans and chilies. The recipe is layered with noodles and cheese and has a salsa layer before adding sour cream, cheese, green onions, olives and tomatoes for the topping. Author: Teresa Ambra inspired from Taste of Home Recipe type: Beef Main Dish/Pasta Cuisine: Tex-Mex Serves: 10 Ingredients 2 lbs. 93% lean ground beef 16-oz. can refried beans 4-oz. can chopped green chilies 1 pkg. taco seasoning or Homemade Taco Seasoning 2 8-oz. bags shredded Colby-Jack cheese, divided 16-oz. uncooked lasagna noodles 24-oz. jar Pace mild or medium chunky salsa, divided use 2 cups water (see note below) 16-oz. sour cream 2 ¼-oz. can sliced ripe olives, drained 3 green onions, chopped 3 small roma tomatoes, chopped Instructions In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well. Heat through over medium heat about 5 minutes. In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking. Layer a row of four noodles and spread with one-third of the remaining beef mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine remaining salsa and water; pour over top. Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender. Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes. Bake 5-15 minutes longer—until cheese melts. Let stand 10-15 minutes before cutting. Notes When pouring salsa/water mixture over top it is imperative that you cover the noodles as much as possible so they don’t get dried out while baking. You must spread at least a cup of beef mixture on the bottom of the baking dish or the noodles will stick to the bottom of the pan. You can use enchilada sauce with the salsa to pour over top, if desired. Since the noodles aren't pre-cooked you cannot add additional layers or there is not enough moisture in the casserole to bake them through sufficiently. Baking time is approximate. Your oven may take 1 hour or 2 hours depending on if it runs fast or slow. Check for doneness by pricking noodles with a fork. If the noodles are tender, the casserole is cooked enough. If you wish to precook your lasagna noodles, cook only to al dente. Then spread the salsa over top of the casserole WITHOUT mixing it with water. Bake about 30-40 minutes or until casserole is bubbly. Then spread with sour cream, add cheese, green onions, olives and tomatoes. Bake an additional 5-10 minutes or until cheese melts. Recipe by Can't Stay Out of the Kitchen at http://cantstayoutofthekitchen.com/2012/06/28/mexican-lasagna/...See Morephyllis__mn
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