How to: Use a food mill

There are three plates to choose from – they have different sized holes.  Select the plate you want, depending on how fine a puree you want.  Put it in with the rough side up, pointing up like a mountain. Put the end of the crank arm (under the spring and blade) into the hole in the middle of the plate, and spin the bar around so the ends are near the clips on the sides.  Slip one of end of the bar into one clip, then press down on the other end of the bar and press it sideways a bit to guide it into the other clip.

To use the food mill, set it over a bowl (it rests on the handle and two supports).  Put the food into the bowl of the food mill and start cranking.  It should go pretty fast.  The pulp will be pushed through the holes in the plate and the skin and seeds will remain behind.  You’ll want to stop and empty that out once in a while.

If you want to try another disk, here’s how to change the disks:

The crank arm comes out of the middle of a skinny diamond-shaped bar that has a spring under it.  Push down on one end of the bar to clear the clip on the side, and swing that end to one side of the clip, then release.  Then you can easily remove the other end of the bar from the other clip.  Then pull up on the red knob and the bar and blade will all come out.  Then just push up from the bottom to remove the plate.

 

Published in: on August 27, 2016 at 5:52 pm  Leave a Comment  

Ground Beef & Green Beans

From Jane Brody’s Good Food Book

Sauce:
2 tsp cornstarch
1/3 cup broth (not hot)
1 Tbsp reduced sodium soy sauce
1 Tbsp dry sherry or water
1 tsp cider vinegar

Main Ingredients
1 Tbsp canola oil
1 lb green beans, Frenched
2 tsp minced ginger
2 tsp minced garlic
1/4 tsp hot red pepper flakes
1/2 lb lean ground beef

Optional:
sliced mushrooms, sauteed
julienne broccoli
cooked rice or noodles

In a small bowl, combine all the sauce ingredients.  Make sure the cornstarch is completely dissolved.  Set the mixture aside.

In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans.  Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots.  Remove the green beans with a slotted spoon, and set them aside.  (For Sean, add water and steam until softer.)

Do the same with the broccoli, if using.

Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula.  Stir-fry the mixture just until the beef loses its pinkness.  Drain off all the excess fat from the pan.

Stir the reserved sauce once more, and add it to the meat.  Cook the mixture stirring it, for a few minutes until the sauce thickens.  Fold in the reserved green beans (and broccoli and mushrooms, if using), heat the mixture for 1 minute, and serve.

Published in: on July 21, 2016 at 4:45 pm  Leave a Comment  

To Try: Go-To Gazpacho

From You’ve Got it Made by Ellie Krieger

1 medium cucumber, peeled and seeded, divided
1 medium red bell pepper, cored, divided
1.5 lbs rope tomatoes (4-5 medium), cored and quartered
1 slice whole-wheat sandwich bread, crusts removed
3 Tablespoons extra-virgin olive oil1 Tablespoon sherry vinegar
1 small clove garlic, minced
1/4 teaspoon salt

For serving:  4 teaspoons extra-virgin olive oil

Chop half of the cucumber and half of the pepper into large chunks and put them into a blender.  Finely chop the remaining cucumber and pepper and set aside.

Add the tomatoes, 1/2 cup of water, the bread, oil, sherry vinegar, garlic, and salt to the blender and blend until smooth.  Stir in the chopped peppers and cucumbers.  Chill in the refrigerator in an airtight container for at least 2 hours.

Stir before serving and drizzle each bowl with 1 teaspoon of the oil.

Serving size, about 1 cup. Per serving: Calories 190, total fat 15mg (mono fat 10.8g, Poly fat 1.8g, Sat fat 2.1g) Protein 3g; Carb 13g; Fiber 3g; Cholesterol 0mg; Sodium 480mg. Excellent source of: Manganese, Vitamin C, Vitamin K.  Good source of: Fiber, Molybdenum, Potassium, Vitamin B6

Published in: on July 20, 2016 at 3:32 pm  Leave a Comment  

To Try: Creamy Zucchini Soup

from You’ve Got it Made by Ellie Krieger

2 Tablespoons olive oil
2 large shallots, chopped (about 1 1/4 cups
3 cloves garlic, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 lbs zucchini, halved lengthwise and sliced crosswise (about 10 1/4 cups)
4 cups low-sodium chicken or vegetable broth
one 15 oz. can low-sodium great northern or cannellini beans, rinsed and drained
2 Tablespoons fresh tarragon leaves
1 Tablespoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest

Heat the oil in a large pot over medium-low heat.  Add the shallots, garlic, salt, and pepper and cook, stirring, until just tender, about 2 minutes.  Add the zucchini and broth and bring to a boil over high heat.

Lower the heat to medium-low and simmer, covered, stirring occasionally, until very soft, about 10 minutes.  Add the beans and tarragon, and return to a simmer.  Stir in the lemon juice and zest.

Allow to cool for about 15 minutes, then puree in a blender in three batches until smooth, transferring the puree to a saucepan as blended.  (Why not an immersion blender, I wonder?)  The soup may be refrigerated or frozen at this stage.

Return the soup to a simmer before serving, or refrigerate for at least 2 hours and serve chilled.

Microwave reheating not recommended.

Serving size, about 1 1/2 cups. Per serving: Calories 210; total fat 6g (Mono Fat 3.4g, Poly Fat 1g, Sat Fat 0.9g); Protein 14g; Carb 29g; Fiber 7g; Cholesterol 0mg; Sodium 520mg. Excellent source of: Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, Protein, Vitamin A, Vitamin B6, Vitamin C, Zinc.  Good source of: Copper, Calcium, Niacin, Pantothenic Acid, Thiamin.

Published in: on July 20, 2016 at 3:26 pm  Leave a Comment  

To Try: Cauliflower Tabbouleh

from You’ve Got it Made by Ellie Krieger

http://www.hallmarkchannel.com/home-and-family/recipes/cauliflower-tabbouleh

Serves 6

  • 1⁄2 Head Cauliflower
  • 1 Pint Grape tomatoes, quartered
  • 1⁄2 Large English cucumber, seeded and diced (about 2 Cups)
  • 2 Cups chopped fresh Italian parsley leaves
  • 1⁄2 Cup chopped fresh mint leaves
  • 1⁄4 Cup olive oil
  • 1⁄2 Cup lemon juice
  • 1 tsp ground cumin
  • 3⁄4 tsp finely grated lemon zest
  • 1⁄4 tsp salt
  • 1⁄4 tsp freshly ground black pepper

 

1. Cut the cauliflower into two or three large pieces, each with some stem attached. Holding each piece by the steam, grate the top part of the cauliflower on the large holes of a box grater to form rice-like pieces, until you have about 3 cups. Alternatively, you can cut the cauliflower into florets, removing as much of the stem as possible, and grate the florets in the food processor using the grater attachment. Save the stems and any remaining cauliflower of another use.

2. In a large bowl, toss together the grated cauliflower, tomatoes, cucumber, parsley, onion, and mint leaves.

3. In a small bowl, whisk together the oil, lemon juice, cumin, lemon zest, salt, and pepper. Pour the dressing over the cauliflower mixture and toss well to combine. Cover tightly and place in the refrigerator for at least 1 hour and up to 3 days.

Published in: on July 20, 2016 at 3:19 pm  Leave a Comment  

To Try: Honey-Nut Energy Bars

Or these: http://www.ourpaleolife.com/2013/09/honey-nut-bars/

This recipe is from You’ve Got it Made by Ellie Krieger.

Makes 15

1 cup rolled oats
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/2 cup unsweetened applesauce
1/4 cup olive oil
1 large egg, lightly beaten
1/2 cup dried tart cherries, chopped
1/2 cup walnut pieces, chopped
1/2 cup whole natural almonds, chopped
1/2 cup pistachios, chopped
1/2 cup hulled pumpkin seeds, chopped
cooking spray

  1.  Preheat the oven to 325 degrees F.
  2. In a medium bowl, whisk together the oats, flour, cinnamon, and salt.
  3. In a large bowl, whisk together the honey, applesauce, oil and egg until well combined.  Stir in the oat mixture until combined. Stir in the dried cherries, walnuts, almonds, pistachios and pumpkin seeds.
  4. Coat an 8″ square baking pan with cooking spray.  Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Allow to cool complete, then cut into 15 bars, about 2 1/2″ by 1 1/2″ each.

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.

Published in: on July 17, 2016 at 5:32 am  Leave a Comment  

To Try: Apple-Cinnamon Baked Oatmeal

From You Have it Made by Ellie Krieger

6 servings

3/4 cup walnut pieces, chopped, divided
1 Tablespoon light brown sugar
1 teaspoon ground cinnamon, divided
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk
1/3 cup pure maple syrup
1 large egg
2 Tablespoons canola oil
1 1/2 teaspoons pure vanilla extract
2 medium apples, unpeeled, cored, and cut into 1/2″ dice (2 cups)
1/2 cup raisins

  1. Preheat the oven to 375 degrees F.  Coat an 8″ square baking dish or 9″ deep dish pie plate with cooking spray.
  2. In a small bowl, mix together 1/2 cup of the walnuts, the brown sugar, and 1/4 teaspoon of the cinnamon.
  3. In a medium bowl, stir together the oats, the remaining 1/2 cup walnuts, baking powder, the remaining 3/4 teaspoon cinnamon, and the salt.  In another bowl, which the milk maple syrup, egg, oil and vanilla.  Pour the liquid ingredients over the oat mixture and stir to combile.  Stir in the apple and raisings.
  4. Pour into the prepared baking dish.  Top with the walnut-brown sugar mixture.  Bake for 40 to 45 minutes, until it is set and the top is golden.

Serving size:  1 1/4 cups.  Per serving:  Calories 420; Total Fat 18g (Mono Fat 5.5g, Poly Fat 9.1g, Sat Fat 2.4g) Protein 10g; Carb 58g; Fiber 6g, Cholesterol 35mg; Sodium 330mg; Excellent Source of: Fiber, Calcium, Maganese, Protein, Riboflavin; Good source of: Copper, Iron, Magnesium, Phosphorus, Potasium.

Published in: on July 17, 2016 at 5:24 am  Leave a Comment  

Pasta with Italian Sausage and Broccoli

3/4 lb rigatoni or other shaped pasta
2 cups small broccoli florets
3/4 lb bulk Italian sausage
2 Tablespoons olive oil
1/2 teaspoon garlic powder
Parmesan, ground black pepper, and red pepper flakes, for serving

Fill a large pot half-full of water, add a teaspoon of table salt and the pasta, set over high heat, and cover.

Meanwhile, set a skillet over medium-high heat and crumble in the sausage.  Brown well, stirring as needed.  Drain excess fat.

When the pasta is almost done, add the broccoli, and continue to cook until the broccoli is the way you like it.

Drain the pasta and broccoli.  When the sausage is fully cooked, add the pasta and broccoli to the pan, along with the garlic powder and olive oil.  Stir will until the pasta is coated with oil.  Serve with Parmesan, ground black pepper and red pepper flakes.

Published in: on July 13, 2016 at 5:28 pm  Leave a Comment  

To Try: Jacques Pepin’s Country Bread

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Makes 1 large loaf

3 cups plus 1 Tablespoon unbleached bread flour, preferably organic
1 cup unbleached whole wheat flour, preferably organic
2 1/4 teaspoons active dry yeast
2 teaspoons salt
2 cups tepid water (100 degrees F)

Place 3 cups of the bread flour, the whole wheat flour, yeast and salt in a food processor.  Turn the processor on and, with the motor running  add the water.  Process for 15 to 20 seconds.  The dough will be soft.  Transfer it to a large bowl, cover and let rise at room temperature for about 3 hours until doubled in size.

Push the dough down, bringing the edges toward the center to create a compact ball.  Place seam side down on a baking sheet lined with aluminum foil.  Press into a roundish shape 7 to 8″ in diameter. Cover with a large bowl and let rise again for a couple of hours, until almost doubled in size.

Preheat the oven to 425 degrees F.

When the bread has risen, sprinkle the remaining 1 Tablespoon bread flour on top of the loaf, and, using a serrated knife, cut a few parallel slashes about 1/4″ deep in the surface of the bread.  Place in the oven and mist with water from a spray bottle.  After 5 minutes, spray the loaf again with water.  Bake for about 50 minutes total, until deeply browned and puffy.  Cool on a rack before serving.

After cooling, can be sliced, wrapped well, and frozen, and slices used from freezer as needed.

Published in: on July 13, 2016 at 2:29 pm  Comments (2)  

To Try: Jacques Pepin’s Mushroom & Gruyere Pizza

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Serves 2 for lunch, 2-4 as an hors d’oeuvre

2 Tablespoons peanut oil
2 flour tortillas (8″ across)
1 cup diced (1/2″) Gruyere cheese (about 5 oz)
3 cups sliced (1″ pieces) portobello mushrooms (about 6 oz)2 scallions, cut into 1″ pieces
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 425 degrees.

Rub 1 teaspoon of the oil on one side of each tortilla and arrange them oiled side down on a baking sheet lined with aluminum foil.

Combine the cheese, mushrooms, scallions, salt and pepper in a food processor and process until you have a coarse puree.  Spread the puree on the tortillas, covering the entire surface of each one.  Sprinkle the remaining 4 teaspoons oil on top.

Bake the pizzas for 12 to 14 minutes, until hot, bubbling, and browned underneath.  Cut into quarters and serve.

Published in: on July 13, 2016 at 2:25 pm  Leave a Comment  
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