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39 recipes found

Beef Shanks

<p>Most folks are not aware of the incredible culinary and nutritional storehouse that is locked away within the folds of the beef shanks-horizontal cuts on the lower leg of the steer. That is because the shanks are riddled with connective tissue that dissolves into a gelatinous broth. In this recipe-served at the Wise Traditions 2005 banquet dinner-there's no need to use pre-made beef stock. What's more, beef shanks are very economical. A sauce with wonderful structure, flavor and sheen, easily rivaling that of a great veal demi-glace, is obtained through this recipe and the formula is quite simple: a slight acidity to the stock and three to four hours of very slow simmering. Be sure you have the right stockpot-thick-bottomed stainless steel or enamel is best-and be ready to enjoy one of the most satisfying entries imaginable. Prep time: 2 hours Cook time: 6 hours </p>

Beef with Chick Peas

My husband (who is not normally a cook) made this for my first meal at home after our first child was born. Beef and Chick Peas 2 lbs ground beef 1 chopped onion 4 cloves garlic, minced 1 can chick peas, drained ¼ cup red wine 1/3 cup tomato paste (1/2 can) ¼ cup water ½ tsp ground allspice 2 tsp dried mint, crushed S&P Basically you can just throw all this in a crock pot and put it on low for the day. If you have time you can brown the meat with the onion and garlic in a skillet first and add it to the other ingredients in the Crock Pot. Serve with rice and some sliced cucumbers or other crispy vegetable. 6 Servings

Cabbage, Potato and Sausage Soup

Comfort winter food.

Cabbage, Potato and Sausage Soup

Comfort winter food.

Cashew Mylk

<p>Raw Foods Recipe!<br /> This is my absolute <span class="caps">FAVOURITE</span> nut mylk - unlike almond mylk, there is no need to strain afterwards (if that bothers you), it's so quick and easy, and it tastes AMAzing! There are many variations to make your own nut mylks out there, so experiment with using agave/honey to sweeten, adding Vanilla bean, or just leaving it plain. We use this recipe in everything from soups to faux coffee . . .and if you've just made it fresh and pour it into your steaming mug, it looks and tastes just like a latte, minus the cow! Mmmmmmm</p>

Vegetarian Vegan

Corn and Chanterelle Chowder

This recipe is courtesy of The Valley Table and Chefs Mark Propper and Justin Marino from Miss Lucy’s Kitchen, Saugerties, NY.

Crispy Mushroom Fry - King of Morel Recipes

This is one of the simplest morel recipes going, and a great way to enjoy them. Many people make this recipe with flour, but I've used panko breadcrumbs to mix it up and make 'em extra crunchy. Amounts of morels aren't listed. Just keep beating eggs and adding more butter to the skillet until the mushrooms are gone, which will be sooner than you want!

Crushed Heirloom Potatoes

Creamy, cheesy, potatoey goodness...

Fiddlehead salad with sesame vinaigrette

Unique and delicious salad of the spring season. Get fiddleheads while you can - they only last fresh a few weeks!

Fiddleheads with Garlic and Parmesan

Fast and easy way to make delicious fiddleheads!

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