wayfarer in the kitchen
Thursday, February 08, 2007
Monday, February 05, 2007
Friday, February 02, 2007
.75 pounds of small fillets of beef or cubed beef
1 bunch parsley finely chopped
3 spring onions finely chopped
1 bunch spinach chopped
.5 pounds kidney beans or 1 can
1 large onion chopped
fenugreek chopped (you can use dried…about 2 tablespoons)
½ cup lemon juice
olive oil or vegetable oil
salt and pepper to taste
Saute the onion in oil until golden. Add the beef filets and cook until browned slightly on the outside. Just cover the fillets with water. Cover and simmer. As the water dried keep adding to cover the meat. It’ll take a few hours for the meat to get tender. After about 2-3 hours cooking, add the kidney beans, salt and pepper. In a separate pan, put a little olive oil and sauté the spinach, parsley and green onions just until they wilt and then add the pot with the meat. Add the fenugreek and simmer for another 30-45 minutes. At the end, add the lemon juice and stir.
Thursday, February 01, 2007
Asian glazed Salmon and salad with asian dressing
I just got done making this and had no idea it was going to taste so good so i didn't take a picture but I want to record this recipe now so i don't forget it. It was delish! Everyone loved it. Next time i make it i'll take measurements and a picture and repost.
Roast some sesame seeds. When toasted add to the pan.... sesame oil, minced ginger, soy sauce, mayonaise, tad of dijon mustard, brown rice vinegar.
In a bowl mix spring greens, add mandarin orange segments.
With salmon, spread some olive oil in a roasting pan, add some of the glaze to the salmon and broil for 5 minutes. After five minutes, check on it and add more glaze. If salmon is browning cover for the rest of the time, letting it broil at the very end to get the glaze to crust over. Cook another 7 minutes or until fish is easy flaked.
Add the remainder of the glaze to the salad and mix well. It will wilt the salad and make it a little warm and oh so yummy...definately good on a cold night.
I served this with edamame on the side. Sooooo gooooood. Going to have to make this for hubby when he's home.