"There are two kinds of people,
those who do the work and those who take the credit.
Try to be in the first group;
there is less competition there."
(Indira Gandhi)
Side Dishes
Basque Rice
Preparation Time: about 10 minutes
Cooking Time: 40 minutes
Serves: 6
Amount Ingredient
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1/4 lb (115g) Bacon, Diced
1/2 lb (225g) Spicy Sausage Links
2 C (500ml) Red and Green Bell Pepper, chopped
2 T Olive Oil
1 1/2 C (350ml) Onion, minced (I like to use purple
and yellow mix)
1 Jalapeno Chile, seeded and minced
3 C (700ml) Hot Chicken Stock (low sodium is best)
2 C (500ml) Tomatoes, diced
3 T Parsley
to taste Salt
to taste Ground Black Pepper
1 1/2 C (350ml) Long Grain White Rice
In a large skillet over moderate low heat, cook bacon until most of the fat is rendered. Add bell peppers, cover and cook for 10 minutes until soft. In another large skillet, over moderate heat,
heat the olive oil. Add sausage and brown lightly on all sides. Add onion and jalapeno, reducing heat to low. Saute
for 10 minutes. Add rice and combine. Add hot stock and bring to a boil. Cover and simmer for 18 minutes.
Remove sausage from the rice mixture. Slice into round pieces and return to the rice. Drain the excess fat from the bacon and pepper mixture. Add bacon and peppers to the rice. Toss in tomatoes and parsley. Season to taste with salt and pepper.
Transfer to a warmed serving dish and enjoy.
Mandarin Fried Rice
Preparation Time: < 10 minutes
Cooking Time: < 10 minutes
Serves: 4
Amount Ingredient
-------- -----------------------------
3 Eggs
4 T Peanut Oil
1 T Fresh Grated Ginger
5 C (1.1 L) Cooked White Long-Grain Rice
2 Green Onions, chopped
6 oz (170g) Cooked Shrimp (small bay shrimp will work)
1/2 C (125ml) Cooked Peas
1 1/4 tsp Salt
In a small bowl lightly beat eggs with 1/4 tsp
of the salt. Set aside. Preheat wok over medium high heat. Add 2 tablespoons of the peanut oil. When oil is hot add reserved egg mixture. Stir-fry until egg is set but not dry (about 1 minute). Remove wok from heat and transfer the egg to a bowl. Chop cooked egg into small pieces.
Wipe out the inside of the wok. Heat the wok over medium high heat and add the remaining 2 tablespoons of peanut oil,
1 tsp salt, and ginger. Cook until ginger is fragrant. Add rice and toss until grains are separate but not browned (2-3 minutes).
Toss in remaining ingredients. Add chopped egg and combine.
Enjoy hot.
Wild Rice Blend Stuffing
Preparation Time: 10 minutes
Cooking Time: about 1 hour total to cook rice and onions
Serves: 6
Amount Ingredient
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2 1/2 C
(1 lb 450g) Three Rice blend, includes wild rice
3 Celery Ribs with leaves, chopped
2-2 1/2 C
(~1/2L) Turkey or Chicken broth, low sodium is best
1 1/2 C (225g) Dried Cranberries or Cherries
1 C (125g) Pecans or walnuts, toasted and coarsely chopped
1 med Onion minced
1 c (~100g) Mushrooms, chopped (a mix of mushroom types is nice)
1 T Fresh Sage
1/3 C (~30g) Parsley, chopped
1 T Thyme leaves (1 1/2 tsp dried)
2 T Butter
to taste Salt
to taste Ground Black Pepper
Bring a large pot of lightly salted water (use amount
of water suggested on the rice package) to a boil over
high heat. I like to use one 1 cup broth in place of one
cup of the water. Cook per the directions until the rice is
barely tender but not done, about 35 minutes. Drain rice
under cold running water then reserve in a large bowl. In a large skillet saute onion and celery in butter.
When the onions are transparent and the celery is soft,
add the chopped mushrooms, and about 1 cup of broth and bring to a boil. Cook, stirring often until the broth has evaporated and the onions are golden brown and glazed. Scrape the glazed vegetables into the bowl with the rice. Stir in the dried cranberries, nuts, parsley, and thyme. Season with the salt and pepper
Use as a stuffing or place in a lightly buttered casserole,
drizzle with 1/2 cup broth, cover and bake (20 minutes at
350F/180C) as a side dish.
Chorizo Cornbread Stuffing
from First Lady's Kitchen
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4 P>
NOTE: small modifications made in the recipe to
provide information for international members and
for formatting.
Amount Ingredient
-------- -----------------------------
2 tsp Olive oil
1 clove Garlic, minced
1/2 c (~100g) Butternut squash, diced
1/4 c (~50g) Carrots, diced
1/4 c (~50g) Sundried tomatoes, diced
1/4 c (~60g) Chorizo sausage, cooked, drained, and crumbled
(Mexican Sausage)
2 tsp Ground Cumin
2 T White bread crumbs
1/2 C (~30g) Stale cornbread, crumbled (stale cornbread
muffins are great for this)
1 Egg, beaten
1-2 oz (1/4dL) Turkey or chicken stock
to taste Salt and pepper
Preheat oven to 350F (180C) degrees. Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add cumin, salt and pepper. Add tomatoes and warm but do not overcook. Set aside to cool. Combine cornbread, bread crumbs and Chorizo in a bowl. Add vegetable mixture and, using two forks, toss together. Add egg. Toss to mix. Add small amounts of stock, tossing mixture to achieve stuffing consistency. Bake in covered dish in 350F (180C) degree oven for 30 minutes. Optional preparation: Spread stuffing onto turkey scaloppini and roll up, tucking edge under roll. Roast in 350F (180C) degree oven for 25 minutes. Slice and serve.
Spicy Cranberry Sauce
Preparation Time: 10 minutes to cut up cranberries
Cooking Time: about 15 minutes
Serves: makes 16 servings
Amount Ingredient
-------- -----------------------------
12 oz (360g) Cranberries (fresh or frozen), cut in half
1 C (2dL) Water
1 C (200g) Sugar
3 med Jalapeno peppers, seeded and diced fine
2 tsp Lemon Juice
1/2 C (1dL) Dry Sherry
Rinse berries in cold water; drain. In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, jalapeno peppers, and lemon juice. Once mixture boils again, reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature. Refrigerate in a glass container with cover. Serve with turkey or chicken.
Gingered Rice
Preparation Time: 5 minutes
Cooking Time: about 20 minutes
Serves: 4
Amount Ingredient
-------- -----------------------------
1 C Long Grain White Rice
1 C (2dL) Water
1 C (2dL) Chicken stock
2 tsp Peanut Oil
4 cloves Garlic, minced
2 T Fresh Ginger, minced
3 Scallions, trimmed and thinly sliced crosswise
1/4 tsp Red Chili Pepper Flakes, crushed
3 T Cilantro/Coriander/Chinese Parsley, minced
Heat water and stock in a medium saucepan over medium high heat.
Stir in rice and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender
and liquid is absorbed. While rice is cooking, heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and red chili pepper flakes. Stir-fry 30 seconds or until fragrant. Remove from heat. Fluff rice with a fork and stir in ginger mixture and cilantro.
ANGEL HAIR PASTA WITH BASIL WINE SAUCE
Another great COSW recipe!
Add chicken or shrimp to this recipe to create an entree.
Serves 4
1 1/2 teaspoons Olive Oil
1/2 teaspoon Garlic, minced
1/4 cup Basil, fresh, chopped
1/2 cup White Wine
1/2 cup Chicken Broth
1/2 pound Angel Hair Pasta, cooked
1/2 cup Parmesan, grated
Heat the olive oil in a large skillet over medium heat. Add
the garlic and cook two minutes. Add the basil, wine, and
broth. Bring to a boil and cook for three minutes. Toss in
the cooked pasta and cook until heated. Place in bowls and
garnish with Parmesan.
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Brightest of Blessings