Monday, January 17, 2011

10:45 AM

Mama's World of Recipes has a New Home!

Sunday, November 28, 2010

3:10 PM

Lentil Soup Recipe

Thick lentil soup is a protein packed, hearty soup that is perfect for chilly evenings.  This meatless stew-like recipe makes a tasty, budget friendly, one dish family sized meal--that is surprisingly simple to prepare

Ingredients for Lentil Soup
  • 1 Tbsp. Butter
  • 1 Tbsp. Extra Virgin Olive Oil 
  • 1 c. Onion, chopped 
  • 1 c. Celery 
  • 1c. Carrot 
  • 2 Cloves Garlic, minced 
  • 1 pound Dry Lentils, sorted, rinsed and drained 
  • 1 32 oz. Carton Vegetable Broth (or 32 oz. homemade vegetable stock) 
  • 7 c. Hot Water 
  • 1 tsp. Salt
  • 1/4 tsp. Ground Black Pepper 
  • 2 Tbsp. Balsamic Vinegar

Instructions for Preparing Lentil Soup
  • Melt butter and olive oil in large soup pot and heat until hot.
  • Add vegetables and sauté until 3-5 minutes or until vegetables are nearly tender.
  • Add garlic and sauté an additional minute.
  • Add lentils to pot and stir to coat in oil and butter.  Thoroughly combine the lentils with the vegetables.
  • Saute mixture again for another 2 minutes.
  • Add the broth and water and bring the mixture to a boil.
  • Reduce heat, cover with lid slightly vented, and simmer for 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
Serve warm with tossed salad and breadsticks.

Monday, August 30, 2010

2:08 PM

Quick and Easy Tilapia Burgers

Growing up with fried salmon patties on the rare occasion when salmon was on sale—I have carried over that salmon patty technique and basic concept into other fish cakes. Sometimes strong salmon is just what the menu orders, but at other times the family (especially the little family) is in the mood for a more mild fish. Fresh, poached tilapia is combined with a variety of condiments and vegetables then fried to a golden brown.

Tilapia Burger Ingredients
1 Lb. Fresh Tilapia or Frozen Tilapia Filets, thawed
1/3 c. Onions with tops, finely chopped
1 Large Stalk Celery with leaves, finely chopped
1 tsp. Dried Dill Weed
1 Tbsp. Dijon or Spicy Brown Mustard
1/8 Tsp. White Pepper
¼ Tsp. Salt
½ C. Unseasoned Bread Crumbs or Crushed Unsalted Saltine Crackers
1 Large Egg , lightly beaten

Instructions for Tilapia BurgersMany people opt to simply finely chop or cube the raw tilapia filets and fry raw. I have found that lightly poaching the fish first seems to seal in its flavor while taking away some of its farm fresh “fishiness”. It also makes it easier to simply brown the patties without undercooking the fish.

Poach the Fresh Tilapia. Place the fish into a shallow skillet, cover with water, and bring to a boil. Reduce heat and continue to simmer for 5-7 minutes or until the fish just begins to flake with the fork but is still firm. Remove the fish from the skillet with a large slotted spoon, draining away any water, and place it into a large mixing bowl.

Combine the Ingredients. Flake the fish with a fork to break it up into small, less than bite sized pieces and shreds. Add the chopped onion, celery, dill, mustard, salt, and pepper to the fish and mix thoroughly to combine. Add in the egg and bread crumbs. At this point it may be easier to mix the ingredients by hand. This will help you to ensure that the mixture holds together well.

Preheat the frying skillet. Add 1 Tbsp. Olive Oil to a 10 inch skillet and heat over medium heat until hot.

Score the Ingredients into Four Portions and Form the Tilapia Burger Patties. Form four patties from the mixture. Press lightly, but do not completely flatten. The four “burgers” should fit nicely into a 10 inch skillet.

Fry the Tilapia until Golden Brown. Place the tilapia burgers into the hot skillet and fry over medium to high heat for 3-4 minutes per side or until golden brown.

Serve alone or on buns with tarter sauce or light mayonnaise. Sides of coleslaw with either French Fries, baked potatoes or couscous work well with the flavors of the fish “burgers”.

Wednesday, August 12, 2009

12:57 PM

Fresh Green Beans & Bacon

I have mentioned before, I learned a lot of my cooking basics from my Grandma. One of eight children born on a farm, growing up during the Great Depression, she was a master of making large meals from whatever was on hand at the time. While she moved away from the farm, a large garden and a knack for making a meal with little was still her mode of operation!

Grandma's Green Beans are not the most heart healthy by modern standards, so I'll include her recipe (which I'll make about once a year) and a less fatty version that I've adapted over the years!

Grandma's Green Beans with Jowl Bacon
2-3 pounds of fresh green beans, trimmed & snapped into 1-2 inch pieces
1/4 pound of raw pork jowl bacon, diced into small cubes
water

Add the snapped green beans and chopped bacon pieces in a large stock pot or dutch oven, cover with water and bring to a rapid boil. Reduce heat, cover and simmer for several hours until the fat renders from the bacon and beans have reached desired doneness. Stir occasionally, adding additional water frequently as needed. Add salt and pepper to taste.

Updated Green Beans & Bacon
2-3 pounds of fresh green beans, trimmed & snapped into 1-2 inch pieces
3 tbsp commercial bacon bits or 1/3 pound raw, cubed turkey bacon
5 small red potatoes, quartered with peeling
1 tbsp Canola Oil
8 ounces chopped mushrooms
water

Add the snapped green beans, canola oil, and chopped bacon pieces in a large stock pot or dutch oven, cover with water and bring to a rapid boil. Reduce heat, cover and simmer for several hours until the beans have reached desired doneness. Stir occasionally, adding additional water frequently as needed. During the last half hour of cooking time, add the quartered potatoes and mushrooms. Add salt and pepper to taste.

Sociable

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authorHello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean.
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