INGREDIENTS2 onions, diced 3 green peppers diced 5 garlic cloves, halved 1 can tomatoes 2 cups tomato sauce 1/2 teaspoons salt 2 tablespoon chili powder 1 chicken boullion 1 beef boullion 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon black pepper 1 teaspoon cayenne pepper 1 can kidney beans drained 3 cups shredded white Cheddar, for garnish 2 bunches chopped chives, for garnish 1 1/2 cups sour cream, for garnish |
DIRECTIONS
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| INGREDIENTS 1 tablespoon olive oil 4 pork loin chops, 3/4 inch thick 1/2 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, minced 3 tablespoons minced onions 1/8 teaspoon crushed red pepper flakes 1/3 cup apple juice 1/4 cup packed dark brown sugar 1/4 cup jack Daniels Whiskey 3 tablespoons teriyaki sauce 3 tablespoons light soy sauce |
DIRECTIONS 1. In a nonstick skillet, over medium-high heat, heat olive oil. 2. Season pork chops with salt and pepper. 3. Place chops in skillet, and cook about 5 minutes each side, turning once, until browned. 4. Remove chops from skillet and keep warm. 5. In the same skillet cook garlic, onion, and pepper flakes until tender, about 2 minutes. 6. Stir in the apple juice, dark brown sugar, whiskey, teriyaki, and soy sauces. 7. Turn heat to high and bring mixture to a boil. 8. Reduce heat to medium, and cook sauce, stirring occasionally, until slightly thickened, about 10 minutes. 9. Add pork chops to skillet and simmer, turning once, until no longer pink near bone (about 3 minutes per side) and sauce is thickened and reduced to about 1/2 cup. |
| INGREDIENTS Kosher salt 3 pounds green beans, trimmed of stem end 1/2 cup skin on sliced almonds 3 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 2 large onions, sliced thin 2 tablespoons chopped fresh thyme leaves Freshly ground black pepper |
DIRECTIONS 1. Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. 2. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes,the beans should still be crisp. 3. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. 4. Return the skillet to a medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes (or buy toasted almonds). 5. Remove the almonds from the skillet and reserve. 6. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. 7. Add the thyme, and cook for another 5 minutes. 8. Add the cooked cooled green beans and almonds, and stir well to combine. 9. Season with salt and pepper, to taste. |
| INGREDIENTS 1/4 cup (1/2 stick) butter 1 1/2 cups chopped onion 1 tablespoon finely chopped peeled fresh ginger 1 1/2 teaspoons minced garlic 1/2 kilo medium carrots, peeled, chopped (about 3 cups) 2 tomatoes, seeded, chopped (about 1 1/3 cups) 1 1/2 teaspoons grated lemon peel 3 cups (or more) chicken stock or canned low-salt broth 2 tablespoons fresh lemon juice 4 tablespoons sour cream 1 small carrot, peeled, grated |
DIRECTIONS 1. Melt butter in heavy large pot over medium-high heat. 2. Add onion; sautee 4 minutes. 3. Add ginger and garlic; sautee 2 minutes. 4. Add chopped carrots, tomatoes and lemon peel; sautee 1 minute. 5. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly. 6. Puree soup in batches in blender. 7. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) 8. Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot. |
