Food Terminology A to Z (continued)
Stew: Cooking a combination of meats and vegetables in a small amount
Stir: Mixing, using a fast rotary motion
Stock: A liquid in which meats or poultry have been cooked.
4 ounces uncooked fettuccine 1/2 cup cauliflowerets
1/2 cup fresh snow peas 1/2 cup broccoli florets
1/4 cup julienned carrot 1 Tbls. vegetable oil
1/2 cup julienned zucchini 1/4 cup julienned sweet red pepper
2 -3 garlic cloves, minced 1/3 cup chicken broth
1/4 cup grated Romano cheese
Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth, reduce heat; cover and simmer for 2 minutes. Drain the fettuccine; toss with vegetables. Sprinkle with cheese. Four small servings. Need more just add few more vegetables and cook more fettuccine.
Egg Salad with Herbs
8 large hard boiled eggs 1/4 cup chopped cilantro
1/4 cup chopped fresh or dried dill 1/4 cup chopped chives
1/4 cup chopped walnuts
1/4 tsp. salt, little black pepper to taste, two pinches cayenne pepper and two pinches ground cumin
1/3 cup mayonnaise or more if needed
Watercress or other lettuce for serving
Place eggs carefully in medium to large pan half filled with water, be sure eggs are all covered. Place on medium to high heat. Bring to a good boil with lid on pan, turn heat off leave on stove for 20-25 minutes. Drain water, run cold water and peel eggs, rinsing each one off well with running water.Grate eggs on large holes of a box grater or chop fairly small. Add all seasonings and nuts, mix well, then add mayonnaise and stir well; chill well. Place on lettuce leaves or pieces of lettuce. Left over meat may be added.
Mediterranean Turkey-Meatball Stew
1 pound ground turkey or ground turkey breast
3/4 cup cheese-flavored crackers, coarsely crumbled
2 Tablespoons chopped fresh parsley
1 tsp. chopped garlic---1 tsp. salt
1/2 tsp. crushed fennel seeds
1/4 tsp. oregano--1/8 tsp. crushed red pepper
1/8 tsp. freshly ground black pepper--1 tsp. olive oil
1 Tbls. olive oil 1/2 cup coarsely chopped onion
1/2 cup coarsely chopped green pepper
1/2 tsp. chopped garlic
1 can(15 or 16oz.)Italian-style stewed tomatoes
1 can(8oz.) tomato sauce 1 Tbls. chopped fresh parsley
1/4 tsp. oregano 1/8 tsp. freshly ground pepper
1 pound zucchini, halved lengthwise, cut into 1/4 in. slices
1 cup frozen Italian green beans, thawed.
Make meatballs; Combine all ingredients except oil. Wet hands and form mixture into sixteen 1 1/2 inch meatballs. Heat oil in dutch oven or heavy pan over medium heat. Brown meatballs on all sides, 5 minutes or so. Transfer to bowl. Heat oil in Dutch oven add onion, g. pepper and garlic. Cook until softened 5 min. stir in tomatoes, tomato sauce, parsley oregano and pepper; bring to boil. Add zucchini, cover and simmer 10 minutes. Add meatballs to pot; cook, covered 10 minutes. Add green beans and cook uncovered, 3-4 minutes more until heated through. Makes 4-6 servings.
And they forsook the Lord God of their fathers, which brought them out of the land of Egypt, and followed other gods, of the gods of the people that were round about them, and bowed themselves unto them, and provoked the Lord to anger.