a little of each

A family's cookbook

Swordfish with White Beans April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:37 pm
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Ingredients

1 lb swordfish steaks

2 Tbl lemon juice

2 tsp fresh rosemary, chopped

¼ tsp salt

1 clove garlic, chopped

1 cup chicken broth

1 large tomato, chopped

1 medium onion, chopped

2 (16 oz) cans cannelloni beans

2 Tbl fresh parsley, chopped

 

Directions

Mix fish, lemon juice, rosemary, salt and garlic in a medium glass or plastic bowl.  Cover and refrigerate for 30 minutes.  Cook remaining ingredients except parsley in a large sauté pan over medium-high heat for 15 minutes, stirring occasionally.  Stir in fish mixture.  Cover and cook over medium heat for 10-12 minutes or until fish flakes.  Stir in parsley.

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New England Baked Beans March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:19 pm
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Nana’s mother, Louisa Lohr Willis, served this for Saturday night supper. The family always enjoyed the left-over beans for Sunday breakfast. Every Saturday night Nana’s father, George would remind Louisa to let the cat out before going to bed. In those days cats and dogs were fed supper left-overs. So every Saturday night the Willis cat also ate beans. Nana also said that they only way they knew it was Saturday was because of the beans.

 

Ingredients and Directions

Pick over, wash and soak beans overnight in cold water. Add ½ teaspoon baking soda and parboil until skins split. Mix about 1/3 cup sugar, 2 teaspoons salt, a little pepper, 2 teaspoons dry mustard. Add with 1/3 cup molasses to beans. Add three small onions and ½ pound salt pork. Cover and bake at 300 degrees for six to nine hours. Be sure to keep enough water to see it bubbling at top. Uncover for the last couple of hours to brown the salt pork.

 

Bean Salad March 28, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:14 pm
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Ingredients

1 cup wax beans

1 can green beans

1 can red kidney beans

1 can garbanzo beans

1 medium onion, thinly sliced

½ cup oil

½ cup wine vinegar

½ cup sugar

1 tsp basil

1 tsp tarragon

1 tsp parsley

½ tsp dry mustard

salt and pepper, to taste

 

Directions

Drain and rinse all beans. Put beans in a bowl and add onions. Mix oil, vinegar, sugar, basil, tarragon, parsley, dry mustard and salt and pepper. Pour over beans and onion and refrigerate for 24 to 48 hours.

 

Mama’s Chili March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:52 pm
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Ingredients

1 Tbl vegetable oil

2 cloves garlic, minced

½ cup onion, chopped

¼ cup scallion, chopped

¾ cup bell pepper, chopped

1 cup each: carrot, celery, mushrooms, all chopped

1 can crushed tomatoes

4 cans kidney beans

1 large can tomato paste

1 bag frozen corn

1 (12 oz) can of beer

½ tsp cumin

½ tsp crushed red pepper

¼ tsp cayenne pepper

2 Tbl chile powder

¾ lb ground beef

2 lb cut of London Broil, cut into bite-size pieces

 

Directions

Heat oil in a heavy pot. Add the onion and garlic; sauté briefly. Add the scallion, pepper, carrot, celery and mushrooms. Cook until tender, but not mushy. Remove vegetables. Brown ground beef; drain and set aside. Brown London Broil pieces. Add all the ingredients to the pot. Cook in the pot for one hour. Move to a crock-pot and cook on auto for three to four hours.

 

Hard Rock Café Chili

Filed under: Soups and Salads — alittlemoreofeach @ 9:51 pm
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Ingredients

2 Tbl Vegetable oil

1 large sweet onion, chopped

3 large garlic cloves, crushed

2 ½ lbs lean ground beef

2 Tbl tomato paste

2 Tbl Worcestershire sauce

2 Tbl barbeque sauce

4 Tbl brown sugar, packed

2 Tbl soy sauce

2 tsp celery salt

1 tsp ground cumin

1 tsp black pepper

1 tsp seasoned salt

1 dash of red cayenne pepper

2 cans red kidney beans, drained and rinsed

1 (15 oz) can crushed tomatoes

1 medium bell pepper, seeded and chopped

2 Tbl chili powder

 

Directions

Heat the oil in a large pot. Cook the onion and garlic for five minutes or until soft. Add the ground beef. Cook, stirring frequently, until browned. In a small bowl combine the next 10 ingredients (tomato paste through red cayenne pepper). Mix well. If needed, drain any fat from the meat mixture, and then stir in the seasoning in the small bowl. Bring to a simmer over medium heat. Add the tomatoes and their liquid. Add the beans. Stir. Reduce the heat to low, and cook covered for 10 minutes, stirring several times. Add the bell pepper. Simmer over low heat until ready to serve. Garnish the chili with shredded sharp cheese, chopped onion and sour cream.

 

Black Bean Soup for Slow Cooker

Filed under: Soups and Salads — alittlemoreofeach @ 9:48 pm
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The recipe looks a little bland, but the resulting soup is delicious. The measurements are all approximations, as are the cooking times. When it goes into the pot it looks like a clear broth soup, but when it’s done everything is black, and I mean everything. You can use the immersion blender to smooth a little of it.

 

Ingredients

1 medium onion, diced

2 garlic cloves, crushed or minced

2 carrots, diced

2 celery stalks, diced

1 (~10 oz) bag of dry black beans

Turkey sausage or kielbasa, sliced

1 tsp oregano

1 tsp cumin

Chicken stock

 

Toppings:

Sour cream

Diced tomatoes

Cheese

Hot sauce

 

Directions

Sauté the onions and garlic on the stovetop until they are translucent, or put them directly into the crockpot. Add the remaining ingredients with enough chicken stock to cover the dry ingredients. Stir. Cook on low for about six hours. Serve with toppings.

 

Garlic Hummus December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 12:10 pm
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Great Northern Beans also work well if you don’t want to use the chickpeas.

From “The Dinner Doctor.”

Ingredients

  • 2 cloves garlic, peeled
  • 1 (15 oz) can chickpeas
  • 1 – 2 Tbl olive oil
  • salt and pepper

Instructions

Place the garlic in a food processor and pulse quickly 7 or 8 times until pureed.

Add the chickpeas, 1 Tbl of the olive oil. Process until pureed, about 30 seconds. Season with salt and pepper and more olive oil if the puree is too dry.

Using a rubber spatula, transfer the hummus to a serving bowl. Serve with crackers, pita chips, and veggies.

Variations:

Add 1 cup roasted red peppers, cut into strips, with the garlic and 1 tsp curry powder with the chickpeas.

Add ½ cup sun-dried tomatoes, snipped into small pieces, with the garlic and 1 Tbl lemon juice with the chickpeas.

Add 2 Tbl lemon juice and 1 Tbl dill with the chickpeas.

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