Seafood Paella

The paella should look like this picture.

 

Mine turned out like this, but it tasted really good.

                  

1 1/2 pound of seafood mix, scallop,shrimp and squid (or any kind of seafood)                   

Salt and pepper to taste

1 onion, chopped                                     

2 cups rice

1 pinch saffron

3 1/2 cups liquid (chicken, lobster or vegetable stock; water; wine, etc., or a combination)                                      

1/2 pound vegetables, like olives, tomatoes, snow peas, mushrooms

 

 

Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat.  Add one chopped onion  and cook until soft and sprinkle with salt and pepper.

 

Add 2 cups rice and a pinch of saffron and cook, stirring, until shiny. Add 3 1/2 cups of your liquid of choice, heated, and stir until just combined, then stir in seafood (or lay it on top of the rice).

 

Cook over medium-high heat, undisturbed. If the pan is too big for your burner, move it around a little; but after that initial stirring, leave it alone. When the mixture starts to dry, begin tasting the rice; if the liquid amount seems O.K., keep going. If the rice seems quite tough, add another 1/2 cup or so of liquid. And if you can smell the bottom starting to burn, lower the heat a bit. About halfway through the cooking (about 10 minutes), add any vegetables, adjust seasonings and stir gently, just once.The rice is done when tender and still a bit moist.

P F Chang's Chicken Lettuce Wraps

MARINADE
1 teaspoon cornstarch
2 teaspoons sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce
FILLING INGREDIENTS
1 1/2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions
(options : green onion, chicken liver, pine nuts)
 COOKING SAUCE
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaves, washed and taken off the head but left whole (I used romaine lettuce)

Mix all ingredients for "cooking sauce" and set aside.
In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves. 



Chicken Enchiladas Verdes

Recipes link :http://www.simplyrecipes.com/recipes/chicken_enchiladas_verdes/
* I used the Costco rotiserrie chicken and salsa verde from supermarket

Walnut Pear Coffee Cake

 

Cake

2 medium ripe pears, peeled and sliced (about 2 cups)

2 teaspoons lemon juice

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) sour cream

1/2 cup chopped walnuts

 

topping

1 cup chopped walnuts

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/3 cup all-purpose flour

1/4 cup cold butter, cubed

 

In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling.

 

In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition.

 

Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.

 

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.

 

Bulgogi (Korean Stir-fried beef)

 

2 rib-eye steaks (400g),1 asian pear (nashi pear),a clove of garlic, peeled,a small chunk of fresh ginger (10g),1 tbsp of honey,1 tbsp of soy sauce ,1 tbsp of rice wine ,1 onion,1 green pepper,2 spring onions,a small handful of sesame seeds,½ tsp of chilli flakes,a glug of sesame oil,2 tbls cooking oil

put the beef in the freezer for 15 minutes, until it hardens slightly.
grate the pear, garlic and ginger into a bowl.
add the honey, soy sauce and rice wine to the bowl.
slice the beef very thinly against the grain and add to the marinade.
store in the fridge for at least 30 minutes, over night is ideal.
peel and slice the onion, deseed and dice the pepper and slice the spring onions.
heat the cooking oil in a very hot frying pan or wok and throw in the beef, saving the marinade.
fry until all the beef is starting to brown and caramelise.
add the sliced vegetables, the chilli flakes, the sesame seeds and the beef marinade then fry for a few minutes more until the veg begins to soften.
serve the beef with a bowl of the rice.
drizzle over a little sesame oil and you're done!

Braised Pork Belly (東坡肉）

Pork Belly - Dong Po Rou

500 gm pork belly; 5 slices of ginger;1 stalks of green onion; 3 star anise; 30 gm rock sugar;1/2 cup of soy sauce; 1/3 thick soy sauce(醬油膏）；150ml Chinese cooking wine；

 Chicken stock

 
Cut pork belly into cubes  Blanch pork belly in boiling water. Drain and pat dry.  Put pork belly and all the spices into a clay pot and fill with chicken stock up to covered the pork belly .  Bring to boil over high heat and let itsimmer for 3 hours until soft and fragrant.   Turn heat to medium and reduce sauce to half. Pour sauce over pork belly and serve.

Celebrating July 4th - blueberry & raspberry mousse and ice pops, and mango mousse

Blueberry & raspberry ice pops
3 cups  mixed b&r berries, 1 can  coconut milk, 1/2 tbls vanilla extract, 3 tbls honey.
mix coconut milk, vanilla extract and honey in a bowl until combined thoroughly , then add berries. Pour to popsicle molds (I used small rectangle containers), freeze 5-6 hrs.

Blueberry & raspberry mousse
http://cooking.lovetoknow.com/vanilla-mousse-recipe. Garnished with fresh b&r&s berries

Mango mousse
http://allthatmatters2rei.blogspot.com/2009_06_01_archive.html

Chicken and Kale Casserole

3/4 pound large pasta shells

2 tablespoons unsalted butter

1 large yellow onion, diced medium

3 garlic cloves, minced

2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped

2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)

1 container (48 ounces) ricotta

3 tablespoons finely grated lemon zest (from 2 lemons)

3/4 cup Parmesan, grated (2 1/4 ounces)

1. Preheat the oven to 350 degrees
2. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water before draining, then return the pasta to the pot.


3. Meanwhile, melt the butter in a large (12-inch) skillet over medium-high heat until the foam subsides, then add the onion and garlic. Cook, stirring, occasionally until the onion is soft, 5-7 minutes.


4. Add kale, cover, and cook until the kale is almost tender, about ten minutes more. Transfer mixture to the pot with the pasta.
   
   
5. Stir in ricotta, lemon zest, 1/2 cup of Parmesan, pasta water, and salt and pepper to taste. Stir well, then transfer to a 9 x 13” baking dish and top with the remaining Parmesan. Bake until golden, about 30 minutes. Allow to cool 10 minutes before serving.

zucchini walnut bread

3 eggs, 2 cups grated zucchini, 2 cups of sugar ( I used 3/4 cups of organic blue agave),1 cup of veg oil, 1 tbsp. vanilla, 2 1/2 cups of flour, 1 tsp salt, 1 tsp baking soda, 1 cup chopped walnut

preheat oven to 350 degrees. Beat the eggs until foamy,. Gradually beat in the sugar(blue agave) and vanilla. Mix to the grated zucchini and the oil.  Add the dry ingredients(flour, salt, and baking soda) and incorporate until just combined.  Fold in chopped nuts and pour batter into two greased loaf pans.  Bake for an hour.

Happy Father's Day : Sashimi Salad

12 oz sashimi grade tuna, diced; 1/3 cup pickled cucumber(sweet & sour); 1/4 cooked shelled edamame; 1 tsp toasted sesame seeds; 1/2 tsp salt; 1 avocado, sliced; some  mixed baby green;1/3 cup miso vinaigrette.

Toss tuna, cucumber, edamame ,sesame seeds and salt in a bowl, arrange the tuna mixture, avocado slices and mixed green on a plate, then pass the vinaigrette on the side.

Blueberry French Toast

12 slices day-old Italian break, cut into 1-inch cubes;
2(8 oz) packages cream cheese, cut into small cubes; ( I only use 1 pkg)
1 cup of fresh blueberries;
12 eggs, beaten; ( I used all egg white, 1/3 egg while = 2 large whole eggs)
2 cups of milk; 
1/3 cup maple syrup;

1 cup white sugar;
2 tbls cornstarch;
1 cup water;
1 cup fresh blueberries;
1 tbls butter ( I skipped the butter)

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Rotisserie Chicken Salad

1 Costco rotisserie chicken, picked & shredded; 1/2 medium red onion, chopped; 2 celery stalks, chopped (other options : chopped apple,grape,green onion,raisin,walnut...) 1 tbs light mayo; 1/2 cup Greek yogurt; salt&pepper

Combine all the ingredients in a mixing bowl. Season taste with salt & pepper.

Memorial weekend dinner :steak, black bean rice and grilled corn salsa

Black bean rice :http://www.the350degreeoven.com/2011/02/mexican/costa-rican-fried-rice-gallo-pinto/
Grilled corn salsa : http://www.eatingwell.com/recipes/roasted_corn_salsa.html

Golden Beets Salad

Cooked golden beets with endive, baby arugula, pistachios, sliced strawberry, feta cheese and vinaigrettes salad dressing



Golden Beets from California Famer's Market

Tres Leches

1 1/2 cups all-purpose flour,1 teaspoon baking powder,1/2 cup unsalted butter,1 cup white sugar,5 eggs,1/2 teaspoon vanilla extract,2 cups whole milk,1 (14 ounce) can sweetened condensed milk,1 (12 fluid ounce) can evaporated milk,1 1/2 cups heavy whipping cream,1 cup white sugar,1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
   
   

Seared Scallops with Herb Sauce

Heat a skillet over medium-high heat for 1-2  minuute, add cooking oil, put 8 large trader joe's japanese wild scallops in the pan and let sear until one side is browned, 1-2 minutes. Season with salt and pepper. Turn the scallops and sear until the second side is well browned, then transfer scallops to a plate.

Return the pan to medium heat. Add cooking oil and shallots and saute until the shallots begin to soften, then add cooking wine, herb(parsley, chive, or green onion, lemon zest). Gentlely roll the scallops in the sauce to wam them through. Taste for salt and pepper. Serve with arugula & baby spinach salad.

Coconut Panna Cotta

This is my friend Pamg's recipe

1 can of coconut milk, 1/2 cup heavy cream,1 tbl of sugar, 1/3 cup of water, 1pkg of unflavor gelatin.

In a mixing bowl, dessolve gelatin in water.  In a sauce pan, heat coconut milk and sugar on a medium heat until simmering.  Pour coconut milk into gelatin mixture,  add heavy cream, then mix well.  Pour into ramekins and chill in the fridge for at least 2 hrs.

Mango sauce : mix 1/2 of mango pulp and 1/2 cup of mango juice

Mexican Wedding Cookies

 

1cup (2 sticks) butter, softened,1cup powdered sugar, divided, 1 tsp. vanilla, 2 cups flour, 1 cup finely chopped Pecans, 1 1/2 cups of Pringles crumbs, 1/2  cup shredded coconut

 

Preheat oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended, then add Pringles crumbs and shredded coconu and mix well.

   

Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets. 

   

Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Sugar Coated Pecans

    
     1 egg white, 1 tsp water, 1 cup suger, 3/4 tsp salt, 1/2 tsp cinammon, 1 pound pecan halves

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Chive Turnovers (Jiou Cai He Zi 韭菜盒子）

Recipe : http://cinnybear.wordpress.com/2011/04/29/chive-turnovers-%E9%9F%AD%E8%8F%9C%E7%9B%92%E5%AD%90-jui-cai-he-zi/ (w/o pork, shrimp)

Happy Easter - Easter Angel Eggs

10 large eggs, 2 oz smoke salmon finely chopped, 3 tbl light mayo, 1/4 cups of cucumber chopped,
2 tsp chopped dill, plus sprigs for garnish.

Directions

1. In 4-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
2. Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, and remaining salmon; gently stir until combined. (Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.)
3. Place egg whites on serving dish or in jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs.

Red Lobster's Cheddar Biscuits

This recipe is from my friend Lisa

2 1/2 cups Bisquick baking mix, 1/2 stick of cold butter, 3/4 cup of whole milk, 1/4 tsp garlic powder
1 cup of grated cheddar cheese

Brush top
2 tbls of melted butter, 1/4 tsp dried parsely flakes, 1/2 tsp garlic powder, pinch salt

Preheat your oven to 4oo degrees.
Combime Bisquick with cold butter dices. Add cheddar cheese, milk and garlic powder. Mix by hand until combined, but don't over mix.

Drop aproximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

Bake for 15 - 17 minutes or until the tops of the biscuits begin to turn light brown

Mix brush top in a small bowl. Brush the garlic butter over the tops of all the biscuits, then serve.

Happy St. Patrick's day - Pistachio Cake

 

1 package yellow cake mix,  1 package instant pistachio pudding mix, 4 eggs, 1 1/2 cups water, 1/4 cup vegetable oil, 1/2 tsp almond extract, 7 drops green food coloring. 

Preheat oven to 350 degrees F. In a large bowl mix together cake mix, pudding mix, eggs, water, oil, almond extract and green food coloring. Mix and then beat for 2 mins. Pour into a pregreased 10 inch tube pan. Bake for 50-55 minus.  Cool in pan 15 mins. Turn out onto a wire rack and cool completely.

 

 

Pizza-Pan Cookie

1cup butter,3/4 sugar,3/4 cup brown sugar,1 package (8 ounces) cream cheese,1tsp vanilla,2 eggs, 2 1/4 cups all-purpose flour, 1tsp baking soda, 1/4 tsp salt, 1 package semisweet chocolate chips, 1 cup chopped walnuts.

Preheat oven to 375 degrees F. Lightly grease pizza pan.
Butter(soft), sugars, cream cheese and vanilla in large bowl. Add eggs, and beat until light. Combine flour, baking soda and salt in a small bowl.  Add to creamed mixture; blend well. Stir in chocolate chips and nuts. Press mixture into a prepared pan.
Baked 20-25 minutes or until lightly browned around edges.

Crostata - Apple and Mushroom

Mushroom and onion Crostata(L) and Apple Crostata(R)

Pastry Dough :
All purpose flour : 12 oz
Butter(cold) : 8 oz , cut into bean size
Ice Cold water : 2 oz
Salt : 1 tsp
Sugar : 2 tbl
Mix flour, cold butter pieces, salt and sugar together, then mix with ice cold water.

Fillings :
Muschroom and onion: sautee 1 thin sliced onion, with 8 oz of thin sliced button mushroom (salt, peppter,white wine and other spices).
Apple filling : 4 thin sliced granny apples seasoned with cinnamon, sugar, salt.

Preheat oven to 400 degrees F
Roll out the pastry dough into two 12" wide circle. Spread the fillings, mushroom & onion and apple,  out in each of the center of pastries, leaving a 2 inch border. Fold the border over the filling. Bake for 30 minutes or till crust golden brown.

Vegetable Quinoa Curry

1 cup quinoa, 3/4 pound green beans, cut into 3-inch lengths, 1 1/2 tbs cooking oil, 1/2 cup of greek non fat yogurt1 1/2 tbs mild curry powder, 1 large onion cut into stirpes, 2 teaspoons minced garlic, 2 teasppons grated fresh ginger, 6 cups 1-inch cauliflower florets thinly sliced, 1 baked tofu, diced, 1can of veg broth

Cook quino with 1 1/4 cups of  water. 
Add oil to skillet; heat over medium-high heat; add currry; cook for 30 seconds; add onion, garlic and ginger stir-fry 2 minutes; pour in broth; bring to a boil; cover; reduce heat to medium-low; simmer 6 minutes. Stir yogurt and clinatro into curry mixture; fold in quinoa mixture. Serve.

Focaccia Bread - easy recipe

3 cups all purpose flour
2 cups warm water
2 packets rapid rise yeast
4 tablespoons olive oil
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme

Mix 1/2 cup flour, 1/3 cup warm water and 1 packet of yeast in a large mixing bowl. Cover and leave out for at least 8 hours.  Then add the remaining ingredients to the yeast and flour mixture. Stir until combined and let rise for about an hour. Shape into one or two round discs on a baking sheet.  Sprinkle with a kosher salt and bake at 400 degrees for 20 minutes or until golden.

Happy Lunar New Year

Chinese New Year Eve's Dinner at Ayong's house, plus steam fish and dumplings
The dishes I made,
Lucky dish : front left
Lion head : front right
 

Luky dish - comb of 10 veg

 bean curb,soy bean sprout, spinach,preserved mustard green, Shiitake mushroom ,

Enoki mushroom,carrots,soy bean milk skin,beech mushroom,preserved daikon,

 

 Lion Head

 

 Lion Head : Pan fried hamburg size meat balls

 

 

 

cooked napa cabbage in a clay pot,

put the pan fried lion head on the top of cabbage,

placed a few cabbage leaves on the top of meat

covered and cooked about 1 hr

Shepherd's Pie with Kale

A hearty meat stew topped with mashed potatoes-kale mixture

 Preheat the oven to 350 degrees F.
Put the leftover beef stew into a baking dish

Spread the mashed potatoes-kale mixture over the meat stew
Bake for approximately 30 minutes, or until  top golden brown

Yellow Cake with Cheese Cake inlay

This is my friend Lisa's recipe

Preheat the oven to 350 Degree F and spray Bundt pan with cooking oil.

Yellow cake

Mix 1 1/2 cups of flour, 1 tsp baking soda, 1 tsp baking powder and 1 cup of sugar, then add 2 eggs, 1/2 cup of milk,1/2 cup of vegetable oil, and 1 tsp vanilla.  Mix and beat on high speed for about 2-3 minutes. 

Cheese Cake

In another bowl, mix 8 oz of cream cheese, 1/2 cup of sour cream, 1 egg and 1/4 cup of sugar. Beat the mix until smooth

Spoon the yellow cake batter into the bundt pan, then spoon the cheese cake batter over yellow cake batter. 

Bake on the center of oven rack for about 40-45 minutes.

Slow Roasted Pork Shoulder

Preheat the oven to 400°. Place the Pork shoulder in the Dutch oven, toss sliced onion on the top of pork shoulder.  Roast uncovered for 10 minutes. Turn the oven heat down to 250° and add 1/2 cup of red wine and 2 tbls of lite color soy sauce. Cover the Dutch oven  and slow roast for 4 hours, then raise the temperature to 375°, uncover continuing roasting for another 30 minutes. 

Beef Daube Provencal

The blend herbs give a sweet and fragrant aroma

Ingredients
3 pounds beef stew meat (*shoulder cut is best) cut into 2 inch cubes  *I bought the choiced shoulder cut
3 cloves garlic, sliced thick
4 cups dry white wine (Sauvignon Blanc works well)
2 tablespoons olive oil
2 carrots, peeled and cut in 1 inch pieces
1 large onion cut in medium sized strips
1 1 / 2 pounds brown (Cremini) mushrooms, stems removed and quartered. If you can’t get Cremini mushrooms use white button mushrooms. The Cremini just make the stew richer and earthier.
2 tomatoes, peeled
3 strips bacon, sliced into 1/ 4 inch pieces. Use good, thick cut bacon.

**Bouquet Gami
A traditional herb blend, with rosemary, thyme,
 and parsley

1 small can black Nicoise olives, pitted. In a pinch, use 1 /4 cup or so of black Kalamata olives.
1 Bouquet Garni**
1 tablespoon Herbes de Provence (available in most supermarkets.)
1 orange, zested
2 cups homemade or organic beef stock (you want to watch the salt content because of the bacon and olives in the stew.)
Flour, about 2 tablespoons. Salt and Pepper


Preparation
Preheat oven to 350 degrees F.

Place beef, garlic and wine in a large bowl and cover tightly with plastic wrap. Marinate for at least 3 hours in the refrigerator, turning a couple of times. Remove beef from bowl and pat dry with a paper towel. Reserve half of wine marinade, placing in a pot so you can heat it up for later use.

Sprinkle salt and pepper evenly over beef. In a large Dutch oven, heat 2 tablespoons olive oil until it starts to smoke. Add beef to pot in batches, making sure not to overcrowd in the pot so you can brown it all evenly. Add a small amount of olive oil as needed to brown beef. This will take about 5 minutes or so per batch. Transfer beef to a clean plate and set aside.

In the Dutch oven, add bacon to cook until browned. Remove bacon and add to plate with beef. Add sliced onions to the pot and cook until translucent. Sprinkle flour over onions and cook for about two minutes, until the flour is lightly browned and smells nutty. Do not let the flour mixture burn!
Add browned beef and bacon pieces, then add carrots, tomatoes, mushrooms and olives; then pour in warmed reserved wine marinade, beef stock, Herbes de Provence, Bouquet Garni and orange zest. Stir well.

Place lid on Dutch oven and place in preheated oven for 3 hours or so. The meat should be tender and melt in your mouth, so don’t be shy about cooking it a bit longer if needed.


Via http://www.divinecaroline.com/38/94481-beef-daube-provencal-beef-stew#ixzz2Hp0FLzb4

Breakfast Casserole with Turkey Sausage, Mushrooms and Tomatoes

Sunday Breakfast



Olive-oil cooking spray

14 ounces spicy turkey sausage, casings removed

¾ pound mixed mushrooms (cremini, shiitake and oyster), trimmed and sliced

Salt

Freshly ground pepper

1 small onion, diced

8 slices (large) bread (4 whole wheat, 4 hearty white), cut into 1-inch cubes

5 ounces low-fat Jarlsberg cheese, finely grated (1½cups)

1 pint grape tomatoes, halved

5 large eggs

5 large egg whites

1½ cups low-fat milk

Add mushrooms to skillet and cook over medium-high heat until they begin to brown, about 4 minutes, stirring occasionally. Season with salt and pepper.

Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is soft and mushrooms are well browned, about 4 more minutes. Set mixture aside.

Preheat oven to 350 degrees. In a medium bowl, toss bread, cheese, tomatoes, reserved sausage and reserved mushrooms and onions. Coat a 9-by-13-inch casserole dish with cooking spray. Spread mixture in an even layer in dish. In a medium bowl, beat together eggs and egg whites. Whisk in milk and pour over bread mixture. Cover dish with aluminum foil and let casserole sit for 10 minutes. Press foil down gently to ensure top layer of bread cubes soaks up liquid.

Bake casserole for 35 minutes. Remove foil and bake 15 minutes more. Let rest for 15 minutes before serving.

Makes 8 servings , per serving: 372 calories, 14g fat, 184mg cholesterol, 745mg sodium, 33g carbohydrates, 4g fiber, 30g protein. http://www.chron.com/life/food/article/Recipe-Breakfast-Casserole-with-Turkey-Sausage-4158316.php

I'll learn one new dish every week! Good luck to John!