Recipe By: N. Jay Sorensen, RD Serving Size: 15 Preparation Time: 0:15 Categories: Meats —————————————————- 7 pounds bone-in beef rib roast — external cap of fat removed 3 tablespoons seasoning salt — to taste 2 pounds rock salt — to cover Before cooking the prime rib, bring the …
Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 2 ¼ pounds Idaho potatoes — peeled and sliced 1/8″ thick 1 pint whole milk 1 pint heavy cream ½ teaspoon salt ¼ teaspoon pepper pinch nutmeg 6 ounces Gruyere cheese — grated …
In the fall a warm bowl of cream of broccoli soup brings a little warmth on a brisk day and liven you up with its spring green color and taste of creaminess. Broccoli is an easy vegetable to prepare in a variety side dishes, soups, and entrees. Let me first take a moment to tell you a little more about this amazing vegetable.
Broccoli has a nutrient rich profile; it is a good carb and rich in fiber. More importantly, broccoli offers a variety of health benefits of consumption such as: an aid to digestion, prevents constipation, helps maintain low blood sugar, and curbs overeating. When buying broccoli look for stems not too thick or tough, firm, with compact cluster of small flower buds and a dark deep green color. Broccoli will stay fresh 2 to 3 days in breathable packaging stored in the vegetable draw of the refrigerator. Discard broccoli when the buds wilt and become a yellow color and are in a soft condition.
Broccoli can be prepared raw, boiled, steamed, sautéed, roasted, or blanched. Give your store-bought broccoli a through rinse under cold water. Trim off the woody end of the stalk. Continue trimming to the desired size. The simplest method is to submerge the broccoli in boiling water for 4 to 5 minutes or until tender. Use this same preparation technique to prepare the following cream of broccoli soup.
Cream of Broccoli Soup
- 1 bunch broccoli
- 4 tablespoons butter
- 6 tablespoons flour
- 5 cups chicken broth
- salt and pepper
- ½ cup heavy cream
- ½ cup milk
- ¼ teaspoon nutmeg
- dash cayenne pepper
- Trim off and sort the top flowerets off the bunch of broccoli. Set aside separately for garnishing the soup. Cut the remaining broccoli into 2-inch pieces.
- Meanwhile in a large sauce pan, bring 2 quarts of water to the boil. Add the broccoli flowerets to the boiling water and cook until tender. About 5 minutes. Using a slotted spoon remove the broccoli pieces and set aside. Repeat process for the remaining broccoli pieces.
- In a separate medium sauce pan melt the butter and add the flour, stirring with a wire whisk. Mix well. Stirring rapidly, add the chicken broth. Over medium heat, stir and cook the mixture until thicken and smooth. Add the broccoli pieces and simmer for 10 minutes, stirring occasionally.
- Using a hand held mixer, blend until smooth. Bring to the boil. Salt and pepper to taste. Add the broccoli flowerets, heavy cream, milk, nutmeg, and a dash of cayenne pepper.
- Serve hot.
Recipe By: N. Jay Sorensen, RD Serving Size: 4 Preparation Time: 0:30 Categories: Meats —————————————————- 2 ½ pounds ground beef 2 each egg 6 ounces tomato juice 1 teaspoon salt 1 teaspoon fresh ground black pepper 4 each hamburger buns — * see note 4 each dill pickles Wash hands thoroughly. Break …
Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices —————————————————- 3 tablespoons paprika 2 tablespoons salt 2 tablespoons white pepper 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon thyme 1 tablespoon oregano leaves 1 tablespoon black pepper 1 tablespoon cayenne pepper Mix ingredients together and store in dry …
Recipe By: N. Jay Sorensen, RD
Serving Size: 6 Preparation Time: 0:30
Categories: Fish and Shellfish
2 pounds pan fish fillets (blue gill,
crappies or any white fish)
12 ounces pale ale beer
1 ¼ cups all-purpose flour
2 teaspoons salt
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon baking powder
In a medium size bowl, add beer and mix in the flour. The mixture will foam. Next, stir in salt, paprika, cayenne pepper, and baking powder. Mixture will thicken as it stands. Make batter at least 1 hour before using. Clean fish fillets and wipe dry as possible. Season lightly with salt and pepper. Dip each fillet in batter, until well coated. Fry the fillets in deep fat heated to 350° F until golden brown, about 5 to 7 minutes. Drain and serve immediately with fresh lemon wedge and a dollop tartar sauce.
With the bounty of cucumber from your garden, farmers market or CSA box. Toss together this summer time classic in fewer than 15 minutes. The marinated sweet and sour cucumbers are ready to eat in 30 minutes or better yet let cucumbers mix and mingle overnight. Refrigerator for up to 3 days for the best favors and crispness. Serve as a side dish or a topping on your favorite barbecue. Enjoy!
Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices —————————————————- 5 tablespoons black peppercorns — fresh-ground 3 tablespoons onion powder 2 ½ tablespoons coarse salt 2 tablespoons garlic powder 1 tablespoon Worcestershire power — La Chateau brand 2 teaspoons ground ginger 2 teaspoons dry mustard 1 teaspoon sugar Mix …
Recipe By: N. Jay Sorensen, RD
Preparation Time: 0:15
Categories: Herbs and Spices
2 tablespoons granulated garlic
2 tablespoons granulated onion
1 tablespoon cayenne pepper
2 teaspoons white pepper
1 tablespoon black pepper
4 tablespoons salt
4 tablespoons paprika
3 tablespoons brown sugar — packed
Mix ingredients together and store in dry container.