Quinoa Salad with Black Beans, Corn, and Tomatoes Recipe

INGREDIENTS

• 1 cup uncooked quinoa, well rinsed
• 1/2 teaspoon salt
• 2 cups water
• 1/3 cup diced Pickled red onion
• 1 1 cup of Seasoned Black beans (see my recipie below)
• 1 cup Grilled Corn(approximately the amount of kernels from one ear of corn)
• 3 medium tomatoes, seeded and cut into chunks
• 1/4 cup of chopped bacon bites
• 1 jalapeño, seeded and finely chopped (optional)
• 1/4 cup chopped parsley, including tender stems, packed
• 3 Tbsp olive oil

METHOD

1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.

2 Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.

3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion, salt, and/or more oil  to taste.

4. When serving place a 2 oz dollop of cottage cheese on top

Serve at room temperature.

Coffee and Wine Beef Stew

1.5 Pounds Stew Meat
3 Cups Coffee
1 Cup Chicken Stock
1 1/2 Cup Mushrooms (Baby Bella)
2/3 Cup Red Wine (Merlot) (see note below)
1 Medium Onion
2 Carrots cut thin
6-8 red Potatoes cut into 8ths
3 Tbsp. Bacon Grease
2 Tbsp. Capers
1 Tbsp. Tomato paste
1 Tbsp. Garlic
1 tsp. Salt
1 tsp. Pepper
2 bay leaves

The Execution

Cube all stew meat then Mararinate in 1 cup of red wine over night

Next day thinly slice onions and mushrooms.

Bring 3 Tbsp. bacon Grease to its smoking point in a pan on the stove.

Season beef with salt and pepper, then brown all of it in small batches, making sure that the pan isn't overcrowded.

Once all meat is browned, cook onions, mushrooms, and garlic in the remaining fat in the pan. Do this until onions are translucent, Stir in the tomato paste to coat the veggies

Add coffee, beef stock, red wine (I use the marinade after I bring it to a boil it makes 2/3 of a cup), and capers to the vegetables and stir this mixture, add 2 bay leaves

Add beef into the mixture, bring to a boil then reduce heat to low.

Cover and cook for 2.5 hrs, Remove the bay leaves then add potatoes and Carrots then bring to a boil again then simmer it for another 1/2 or till potatoes are done

Serve and enjoy!

Broths

I am always being asked how to make Broth, How do I make mine so rich?

Well to me it's easy I have been doing it since I was a teenager..  But recently I learned how to do it in a Pressure cooker, making it easier, less cleanup, and faster.. So here is how I do it!

Chicken Broth

• 1/2 lbs of roasted chicken bones (store bought rotisserie chicken, left over chicken bones from Wings, drum sticks etc.. Or chicken Backs you have roasted in the oven with your Veggies)
• 1 medium onion cut into quarters washed but not peeled
• 2 Carrots, cut into 3rds washed but not peeled
• 1 stick of celery cut into 3rds, washed
• 3 sprigs of fresh thyme
• 1 sprig of fresh Oregano 
• 1 sprig of Fresh rosemary
• 2-3 Springs of fresh Parsley
• 3 black peppercorns
• 1 Bay leaf
• 2 cloves of garlic crushed
• 2 tablespoons white wine

Instructions

1. Preheat your oven to 300 degrees
2. Place chicken backs skin down (if your using chicken parts you have collected and frozen this is a good place to put them to thaw) and your onions, carrots, and celery on a cookie sheet and place in oven, for 15-20 minutes till edgies of the veggies start to turn brown (I mist everything with olive oil to help it brown nicely)
3. While that is roasting make up your satchel out of cheesecloth and twine.. Put your thyme, Oregano, rosemary, parsley,bay leaf, garlic and black pepper corns on a piece of cheesecloth pull the corner together and tie, (easy cleanup when done) Herb Satchel how to
4. Place bones, roasted veggies, herb satchel into your electric pressure cooker or Slow cooker, fill with water (10-12 cups till the fill line) then add your wine,  place lid on it. For pressure cooker place it on High for 2 hrs, for slow cooker place it on low for 8+ hrs (if using Stove top pressure cooker, use your 10 pressure valve and cook for 2 hrs)
5. With either pressure cooker, let it release naturally. 
6. Strain into large bowl to refrigerate
7. remove hardened grease cap from bowl
8. put into a large pot to reheat to can if your going to can it
9. LADLE hot chicken stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
10. PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
11. I use so much I quit canning it and store it in refrigerator, it stays fresh for 2-3 weeks when refrigerated, 6 Months if frozen and 1 year + if canned in a pressure cooker

Quick and Easy Pressure Cooker Cajun Black Beans

INGREDIENTS

• 1 tablespoon canola oil
• 6 ounces andouille sausage, split in half lengthwise and Diced
• 1 pound dried black beans
• 1 whole onion, diced
• 6 whole garlic cloves minced
• 1 Lemon, split in half
• 2 bay leaves
• 2 quarts chicken stock
• 2 teaspoons kosher salt, plus more for seasoning
• 1 Tbsp Dried parsley Or Italian Seasoning

DIRECTIONS


1.  Heat oil in pressure cooker until shimmering. Add andouille and cook, stirring, until it releases its fat about 2 minutes. Add beans, onion, garlic, lemon, parsley, bay leaves, chicken stock, and 2 teaspoons salt. Cover and cook at high pressure for 33 minutes.

2.  For extra-tender and creamy beans, allow pressure to release naturally. For firmer beans, use quick-release valve on an electric pressure cooker, or run a stovetop pressure cooker under cold running water until pressure dissipates. Remove lid and discard lemon and bay leaves. Season to taste with salt and serve.


Best if served over Rice or Quinoa

Cottage Pie

• 1 pound lean ground beef
• 1 onion, Small diced (shredded)
• 3 carrots, Small diced (shredded)
• 2 tablespoons all-purpose flour
• 2 teaspoon worcestershire sauce
• 1 tablespoon Italian seasoning
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups beef broth
• 1 tablespoon Ketchup
• salt and pepper to taste
• 4 potatoes, peeled and diced
• 2 cloves minced garlic (paste)
• ¼  cup butter, softened
• 1 cup milk
• salt and pepper to taste
• ¼ cup shredded Cheddar cheese
• ½ cup Frozen Peas

Directions

1.  Preheat oven to 400 degrees F (200 degrees C).
2. To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 4 minutes. Mix in flour, Italian seasoning, and parsley.
3. In a small bowl, combine beef broth and Ketchup. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
4. Place a frozen peas on top of mixture in the Pie plate
5. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15-20 minutes, or until potatoes are tender. Drain.
6. Mash potatoes until smooth, then add butter and Garlic paste, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
7. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

Liquid Autumn

Liquid Autumn 

(3 squash soup)

Please note that until the soup is finished and totally assembled you may not like it.

INGREDIENTS:

• 1 butter-nut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1/2 spaghetti squash, seeded
• 1 medium head garlic
• 3 tablespoons bacon grease
• 1 large onion, chopped
• 1 teaspoon minced fresh ginger root
• 1 teaspoon curry powder
• 1 ½  Granny Smith apples -chopped
• 2/3 cup dry sherry
• 5 cups chicken broth
• 1 small red bell pepper, minced
• 1 Poblano pepper, diced
• 1 teaspoon dried rosemary
• 2 tablespoons chopped fresh parsley
• ½ Granny Smith apple, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Cracked black pepper to taste
• Salt to taste
• Cayenne pepper to taste
• ¼ cup half and half

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
2. Melt grease in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry, reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a food processor and set aside.
3. When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended. Return mixture to pot over medium-low heat.
4. In the food processor, process small batches of squash flesh and chicken broth. Transfer each batch to the pot with the apple mixture.
5. Stir in the Chopped apple, Red bell pepper, Poblano, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
6. Cook for 2 ½ hours, transfer to a blender and blend till smooth (this is usually 3-4 batches), stir in the half and half, Taste and season with salt/pepper/sugar to taste. 

Citrus Glazed Ham

Citrus Glazed Ham

Directions
Preheat oven to 325 degrees F and lower oven shelf to the bottom level.

Using a sharp knife, cut several slits into the ham. Rub 1/2 cup of brown sugar on the Ham. Place in a roasting pan with a rack, and put into the oven. Bake for 1 hours then lower the temp to 225 degrees and bake for 2 more hours (low and slow)

The glaze:
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
1/4 teaspoon ground cloves

In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Cover and Set aside.

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After the Ham has baked for 3 hrs, Remove ham from oven, and brush with glaze. Raise oven temp to 325 degrees, Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

I also at this time tack some pineapple rings to it with tooth picks and allow the glaze to mold them to the ham..