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ITALIAN-STYLE
SHREDDED BEEF SANDWICHES
(For the slow-cooker,
but can be modified for the oven)
2 ½ - 4 ½ lbs
beef roast (the leaner the better)
½ lg onion, thinly
sliced
2 cloves garlic, chopped
1 6 oz. can tomato
paste, plain or Italian style
1 cup water
½ cup ketchup
2 beef bouillon cubes or
2 tsps beef flavored granules
1 tsp oregano
1 tsp Italian seasoning
salt and pepper
(optional)
½ cup pepperoncini
peppers - mild to spicy depending on your
preference
1 tbls juice from canned
peppers (see above)
kaiser rolls
Place onion and garlic in bottom of slow-cooker. Salt and pepper beef to taste and put in cooker. Mix tomato paste, ketchup, water and bouillon in glass container and heat in microwave 1 ½ minutes to soften cubes. Stir well. Add spices and pour mix over beef. Cook on low 8 hrs or high 5 hours or until meat is tender and cooked through. Cut beef into slices and shred in batches in food processor or using two forks. Return to slow cooker and simmer for one hour on low. Spoon over split buns and enjoy. Serves 4-12 depending on size of roast.
Freezes well. (If pre-cooked beef is used, shred first, reduce cooking time to 5 hours and heat on low.)
PECAN PIE SURPRISE BARS
1 pkg butter or
yellow cake mix
½ cup melted margarine
1 egg
Filling:
1 cup chopped
pecans
½ brown sugar
1 ½ cup dark corn syrup
1 tsp vanilla
3 eggs
Grease bottom of 13 x 9 pan. Reserve 2/3 cup dry cake mix for filling. In a large bowl combine remaining dry cake mix, margarine and 1 egg. Mix until crumbly. Press into pan and bake at 350 for 15 minutes.
For filling: Combine reserved cake mix, brown sugar, corn syrup, vanilla and 3 eggs. Beat at medium speed 1-2 minutes. Pour over crust. Sprinkle with pecans. Return to over and bake 30-35 minutes or until set. Makes 3 dozen bars.
BROWN RICE PILAF
1 cup brown rice
2 cups water
2 chicken bouillon cubes
1 cup sliced mushrooms, any type
3/4 cup diced onions
½ cup shredded carrots
2 tbls olive oil
Parmesan cheese
Make rice according to package directions. While rice is cooking, saute onions, mushrooms and carrots in oil until onion starts to brown. Toss vegetables with rice and stir in cheese to taste. A great side dish, or add grilled chicken pieces for an easy one-dish meal. Serves 2-3.
Linda
O’Brien’s Easy Chicken Enchiladas
A fast and tasty dish that packs in lots of nutrition. A favorite with kids and adults alike. Leftovers can be frozen for another meal.
3
chicken breasts, cooked, shredded
1 small onion, diced
2 tbls olive oil
2 cloves garlic, minced
1 can black beans, drained
1 can (15 oz) Mexican style stewed
tomatoes, drained
1 can (4 oz) diced green chilies,
drained
1/4 cup fresh cilantro, chopped
1 can 910 oz) enchilada sauce
corn or tomato-flavored tortillas
½ cup grated sharp cheddar or Mexican
style cheese (optional)
Saute
onion in oil until golden, add garlic,
saute two more minutes. Add all
ingredients except for tortillas and
cheese. Cook covered, stirring
occasionally, for 15 minutes. If sauce
is too thin, cook uncovered until it
thickens. Put several tablespoons of
the mixture down center of a tortilla,
sprinkle with cheese if desired, roll
up, and enjoy. (Serves 3-4). (Freezes
well).
HUMMUS
1 can chickpeas, drained
4 Tbls Tahini sauce
1/4 cup lemon juice
1 clove garlic, peeled
½ tsp salt (optional)
1/3 cup water
paprika
Blend first 4 ingredients in food
processor, adding water gradually to
keep machine running. Consistency
should be smooth and creamy. Empty
into bowl. Sprinkle with paprika.
Refrigerate.
MOROCCAN CHICKEN AND COUSCOUS SALAD
3 c.
chicken broth
1 ½ c. couscous
1 tbs chopped parsley (fresh is best)
½ tsp thyme
2 - 3 c. snow peas or sugar snap peas
(or green beans in a pinch)
4 - 5 scallions with some green tops,
thinly sliced (or ½ c. chopped chives
for a milder taste)
½ sweet red or green pepper, diced
2 chicken breasts, boneless, skinless,
pre-cooked and cut in bite sized
pieces
2 tbsp raisins or currants
2 tbsp olive oil
2 tbs fresh lemon juice
1 tsp curry powder
black pepper to taste
pinch of red pepper flakes
1/4 c. coarsely chopped pecans
Bring broth to boil and add couscous, parsley, thyme. Cook for 30 seconds. Remove from heat and let stand covered for 5 minutes.
If peas are fresh, steam them and let stand covered for 5 minutes. Frozen peas need not be thawed or cooked. Put peas in large bowl, add scallions, red pepper, chicken and raisins. Pour couscous over and toss well.
In a small bowl combine lemon juice, olive oil, curry, black pepper and red pepper flakes. Pour over couscous mixture, toss, and chill for at least 1 hour. Sprinkle with pecans before serving.
Serves 2-3
LINDA’S SUPER EASY GRILLED
VEGGIE DISH
Heavy-duty foil, folded to make a packet, or a
foil oven/grilling bag, giant size
Olive oil
Salt and Pepper
A mix of vegetables as follows:
White
potato, sweet potato, carrots, onion, zucchini,
yellow squash, asparagus. (Be creative! Mixing
white and sweet potatoes is delicious).
Slice onions and quarter. For all others, chop
into bite sized chunks, toss in a large bowl with
2 tablespoons of olive oil, ½ tsp salt or seasoned
salt and black pepper to taste. (I used freshly
milled). Spread out in the foil packet, fold ends
to seal, and roast over a medium flame for 35-40
minutes, turning twice. Veggies should be slightly
browned and very tender. (Can also be oven baked
for 45-60 minutes at 350.)
Serving size varies, depending on how many
vegetables used.
EASY PRETZEL TURTLES
50 miniature salted pretzels (traditional shape)
50 milk-chocolate caramel center candies (Rollo
candies work well)
50 pecan halves
Preheat oven to 200 degrees. Spread pretzels on
ungreased cookie sheet. Top each with one candy.
Place cookie sheet in oven for 2 to 2 ½ minutes,
or until candies have softened. Remove from oven
and top each slightly softened candy with a pecan
half. Allow to set up in the refrigerator and then
store in a tightly sealed container. Serve at room
temperature and enjoy!!
SWEET BERRY CRISP
4 cups fruit ( I like a mix of blueberries,
blackberries, strawberries and chopped peaches)
4 cups crushed cereal (wheat, oat or bran flakes)
1cup brown sugar
1 tsp each: allspice, nutmeg
4 tbls margarine, melted (no trans-fat type is my
favorite)
Combine cereal, sugar, margarine and spices. Pat
half in bottom of 8 x 8 baking dish. Sprinkle
fruit on top to make an even layer. Sprinkle
remaining cereal mix over all. Bake at 350 degrees
about 30 minutes. Scoop out with a big spoon and
serve warm in a bowl with a little low-fat milk
poured over the top.
SPRING EGG NESTS
1 pkg frozen hash browns
4 eggs
1 egg beaten
light cream or milk
4 oz shredded sharp cheddar cheese
salt and pepper to taste
Spray
8"x8" baking dish with non-stick spray. Cook hash
browns in skillet according to directions just
until heated through. Spoon into dish and make
four depressions, or nests, to hold eggs. Brush
top of potatoes with beaten egg. Crack 1 egg into
each nest. Salt and pepper to taste. Pour a little
milk on each egg. Top with cheese and chopped
chives. Bake at 400 degrees for 10 to 15 minutes
until yolk is semi-solid.
(Irish) CHAMP
8 medium potatoes, peeled
small bunch of scallions
½ cup milk
salt and pepper
pat of butter/margarine per person (optional)
(serves four)
Boil
potatoes until soft. Drain, return to heat to dry
somewhat before mashing. Chop scallions finely,
both green and white parts. Cook 5 minutes in
milk. Beat mix into mashed potatoes until smooth.
Season to taste. Top mound on each plate with pat
of butter.
For Colcannon: shred a small cabbage (discard
stump) and cook until tender in water seasoned
with one cube beef bouillon and one tsp. white
vinegar. Beat into potato mixture and serve as
above. Can be topped with sharp cheddar cheese.
ROMANTIC TORTE CAKE
1 - 8 oz pkg pitted dates, cut into small pieces 1
tsp baking soda
1 cup hot water 1 cup nuts (walnuts or pecans)
1 cup margarine 1 cup sugar
4 eggs, beaten 1 tsp vanilla
2 ½ cups flour ½ tsp salt
1 - 8 oz pkg Hersheys kisses, unwrapped,
or Hershey’s chocolate stars
Sprinkle dates with
soda. Pour hot water over all and let stand. Cream
sugar and margarine. Add beaten eggs. Add dry
ingredients and vanilla. Add date mixture. Pour
half of batter into ungreased 9 or 10" tube pan.
Add half of kisses and nuts. Pour rest of batter
on top. Follow with remaining chocolates and nuts.
Bake at 350E for 1 - 1 1/4 hours. (Watch after 45
minutes. Cake should be firm but not dry on top).
CHICKEN BREAST DINNER, O’BRIEN STYLE
4 boneless, skinless
chicken breasts
4 thin slices Swiss cheese
4 thin slices ham, cut in thin strips
2 tbls olive oil
1 stalk celery, 2 peeled carrots, cut in thin, 2
inch strips
1 small yellow onion, peeled and finely chopped
1/4 tsp black pepper
1/4 tsp salt
1/4 cup flour
Saute celery, carrots, onion and ham in oil on low heat for 10 minutes, stirring occasionally. (Vegetables should not brown.) Meanwhile, blend salt, pepper and flour in small bowl. Coat chicken breasts with flour mixture and shake off excess.
Preheat broiler. Remove contents of skillet to a plate, set aside. Place chicken in skillet and brown for 5 minutes on each side, on moderate heat. Add more oil, if needed, to prevent sticking.
Arrange chicken on aluminum foil lined baking pan. Top each piece with veg/ham mixture, then with a slice of cheese. Broil until cheese melts. Watch carefully to prevent cheese from burning.
Serves 4.
NO-BAKE CHOCOLATE OATMEAL
COOKIES
(Makes 6 dozen)
1 stick margarine
1 ½ cups sugar
½ cup milk
½ cup baker’s cocoa
_________
1 tsp vanilla
½ cup peanut butter
2 ½ cups quick oatmeal
½ cup flour
Boil
first 4 ingredients in large, non-stick pan for
one minute (start timing after it begins to boil).
Mix in last 4 ingredients. Drop by teaspoon onto
wax paper and let cool. Store in a cookie tin.
GREEN BEANS WITH PECANS
2
lb green beans, frozen, or fresh, trimmed and
halved on the diagonal
5 tbls unsalted heart healthy (low trans fat)
margarine (or butter)
1 cup chopped pecans
salt and pepper (opt)
Cook beans in boiling water until crisp-tender (about 5 minutes). Drain. Run cold water over beans to stop the cooking action. Drain again and pat dry. In large skillet, over medium heat, melt margarine. Add pecans and cook, stirring often, until nuts are lightly browned and fragrant (about 5 minutes). Add beans and toss to coat with margarine. Add ½ tsp salt, and pepper to taste, cover skillet partially, and cook, stirring occasionally, until beans are heated through (about 5 minutes.) Serve hot.
(Serves 8-10)
LEEK AND POTATO
SOUP
1/4 cup butter
1 cup diced onion (1/4 inch dice)
1 ½ cups diced leeks, well rinsed
2 tbls flour
4 ½ cups chicken stock
Bouquet garni (*see note)
4 cups diced potatoes
salt, white pepper to taste
Optional garnishes: bacon pieces, sauteed or
cooked shredded cabbage
Melt butter over medium heat, add
onion and cook 3 minutes. Add leeks, and cook
until onions are soft and clear but not brown. Add
flour and stir until thick but not brown (about 2
minutes). Add chicken stock, bring to boil, add
bouquet garni. Add potatoes and simmer 45 minutes.
Remove from heat. Discard bouquet garni. Season to
taste with salt and pepper. Add small amount of
milk if a creamier taste is desired. Serves 4.
*Bouquet Garni: 1 bay leaf, 2 tbls chopped
parsley, 1/4 tsp thyme, 1/4 tsp black peppercorns.
Tie ingredients in small piece of cheesecloth or
wrapped in foil pricked with small holes.
STRAWBERRY DELIGHT
1 - pre-baked angel food cake
1 large vanilla instant pudding mix
1 qt. fresh strawberries (see note) or 2 small
boxes frozen (juice drained from one)
1 large container frozen whipped topping (reg or
low fat) thawed
Crumble angel food cake in bottom of 9 x 13 pan.
Make pudding and pour over cake pieces, stirring
slightly with fork. Pour strawberries in juice
over cake; stir slightly with fork. Layer whipped
topping over all and refrigerate several hours or
overnight.
Note: For fresh strawberries, wash, halve and
sprinkle lightly with sugar. Set aside until juice
has formed.
Linda's Chicken Marengo
4 boneless skinless chicken breast
halves
2 tbls olive oil
1 medium onion, finely chopped
1 garlic clove, minced
4 uncooked turkey bacon slices, chopped
½ cup dry red wine
½ cup water
½ small can of tomato paste
1 small can sliced mushrooms, or ½ lb fresh
1 tsp parsley
½ tsp ea: basil, oregano
1/4 tsp black pepper
1 tsp sugar
Pound chicken breasts to flatten, pat dry and
season with pepper. Heat oil in 10-inch non-stick
skillet over medium flame, then saute onion,
garlic and bacon, stirring occasionally, until
onion is clear. Push to side and add chicken,
sauteing meat until undersides are golden, about 2
minutes. Turn chicken over, and add mushrooms,
cooking another two minutes.
Stir together wine, tomato paste and spices and
add to skillet. Simmer covered for 15 minutes.
Serve with brown rice, bow tie pasta, or mashed
potatoes, and a salad.
Serves 4.
Recipe courtesy of Linda O'Brien
BERRY-PEACH CRISP
4 cups peaches, peeled and sliced
4 cups blackberries or Marionberries, fresh, frozen or canned
Juice of 1/2 lemon
1 3/4 cups flour
1 1/2 cups old-fashioned oats
2 1/4 cups brown sugar
1 tbls cinnamon
2 1/4 tsp nutmeg
1 c. heart-healthy margarine, softened
Preheat oven to 350 degrees F. Place peaches in 9 x 13 pan. Layer
berries over peaches. (If canned fruit is used, drain well) Sprinkle
w/lemon juice and 1/4 c. flour.
Combine remaining flour, oats, brown sugar and spices. Cut in
margarine with pastry blender or knives until well blended. Sprinkle
topping mixture evenly over fruit and bake for 35-40 minutes or until
golden brown. Serves 16.
PUMPKIN CAKE
4 eggs, well beaten 2 c. flour
1 c. sugar 2 tsp baking soda
1 c. brown sugar 2 tsp baking powder
1 c. canned pumpkin 2 tsp cinnamon
1 c. Canola oil ½ tsp salt
Mix ingredients in column 1 well. Sift together ingredients from column 2 and mix well with column 1. Add 1 ½ tsp vanilla. Bake in ungreased tube pan 1 hour or until it tests done. Cool 10 minutes. Remove from pan and cool completely on rack. Frost with cream cheese frosting or dust with powdered sugar.
ITALIAN MEATLOAF
Ingredients:
1 lb. ground round
½ cup sun-dried tomatoes (no oil)
½ cup ketchup
1 cup Italian-seasoned breadcrumbs
3/4 cup finely chopped onions
3/4 cup chopped fresh basil (or 1 ½ tbsp dried)
½ cup (2 oz) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
cooking spray
1/3 cup ketchup
Directions:
Soak tomatoes in 1 c. boiling water 30 minutes, or until soft. Drain and finely chop.
Preheat oven to 350 F. Coat 9x5 loaf pan with cooking spray.
In large bowl, combine ketchup, onions, garlic, cheese, breadcrumbs, egg whites, basil and meat. Add tomatoes to mixture and press into loaf pan. Cover with ketchup and bake in pan for 1 hour 15 minutes, or until middle temperature registers 160 F. Let stand 10 minutes before slicing.
Great with Risotto or garlic mashed potatoes. Also freezes well.
4th
of
July
Cherry-Blueberry
Cream
Crunch
Mix:
2 c. quick oats
1/2 c. brown sugar
1/2 c. flour
1 egg
Blend in: 1 stick (1/2 c.) butter or margarine
Pat mixture into an 8 x 8 pan. Bake 30-40 minutes at 350 until browned. Cool.
Mix:
8 oz. cream cheese
3/4 c. sour cream
1/4 - 1/3 c. powdered sugar (to taste).
Beat until fluffy. Pour over crust.
Mix:
1 can cherry pie filling
1 c. fresh or frozen blueberries
Spoon over cream cheese layer. Chill several
hours. Cut into squares and enjoy!
A genuine Irish recipe to try for St. Patrick's Day!
DUBLIN CORNED BEEF AND CABBAGE
5 Lb Corned beef brisket
1 lg onion stuck with 6 cloves
6 carrots, peeled and halved
8 medium potatoes, washed and quartered
1 tsp dried thyme
1 tbls parsley flakes
1 large head cabbage, quartered
HORSERADISH SAUCE
1/2 pint whipping cream
2 tbls mayonnaise
2-4 tbls prepared horseradish
Place beef in large pot, (no lid) cover with cold water and bring to
boil. Add thyme, parsley and onion. Turn to simmer and cook for 3
hrs. Skim fat from top as it rises. Ad cabbage, potatoes and carrots,
simmer for 30 minutes or until cabbage is cooked. Remove meat and cut
into pieces. Place in center of a platter. Strain the cabbage and
season with black pepper to taste. Surround beef with vegetables and
serve with horseradish sauce.
To make sauce: Whip cream until it stands in peaks. Fold in
mayonnaise and horse radish.
Sit back and enjoy!
LINDA'S GOURMET HUMMUS
The perfect dip for holiday gatherings B extra delicious, low fat, healthy AND easy! It=ll be a hit with your family as well as your guests. You can find Tahini sauce in the ethnic aisle of most grocery stores. Made of ground sesame seeds, it smells and tastes similar to peanut butter.
1 can chickpeas (Garbonzo beans) drained
4 Tbs. Tahini sauce
1 clove garlic
1 tsp basil
2 cup sun dried tomatoes
1/4 c. lemon juice
1/3 c. water
In a food processor, chop garlic and tomatoes. Add lemon juice and chick peas, and puree. Add Tahini sauce and basil, blending well. Add as much of the water as needed to make a soft dip.
Serve with flat bread, pita triangles, or fresh veggies. Keep refrigerated. Also freezes well.
Here's a recipe that's great for the holidays: a quick, easy and very tasty appetizer:
BAKED
CHEVRE
BITES
1 log (10-12 oz) chevre (goat cheese)- Montrachet, or any flavor that
sounds good
1/4 cup olive oil
1/2 cup fresh bread crumbs, toasted
Preheat oven to 400. Slice the cheese into 1/2 in. thick rounds. Dip rounds into the olive oil, then dredge in bread crumbs. Coat
evenly and place on baking sheet. Bake 5-7 minutes or until the cheese just begins to melt and the bottom crust is golden.
Turn the rounds browned-side up and serve hot.
I promise they will be a hit with your guests!
LINDA O'BRIEN'S HEALTHY, HEARTY CHILI
(Perfect for a cool, fall day)
1 lb ground chuck
1/2 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, minced, or 1/2 tsp garlic powder
3 tbls chili powder
1/2 tsp cinnamon
dash of ground cloves
dash of pepper
1 can diced tomatoes w/liquid, or three fresh tomatoes
2 cans Chili Hot Beans w/liquid
1 can red kidney beans w/liquid
4 oz. grated cheddar cheese
Saute ground chuck with onions until meat is almost brown, then add
garlic and finish cooking. Drain off any grease. Add to rest of
ingredients in large cooking pot and simmer covered at least one
hour. Sprinkle grated cheddar cheese over top of each bowl. Serve
with a fresh green salad and a loaf of whole wheat bread or
cornbread. A hearty autumn meal that also freezes well.
=====
Linda O'Brien
HIS FORBIDDEN TOUCH, coming November 2000
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