Tuesday, October 20, 2009
2 tsp. olive oil
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli chopped
3 cups low-salt vegetable stock (GF)
1 cup reduced-fat Monterey Jack cheese, shredded
1. In a large stockpot, heat oil and saute the onion for 5 to 7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12 to 15 minutes or until broccoli and potatoes are tender when pierced with a for.
2. Remove the mixture from stove top; allow to cool a bit. Pour the mixture and cheese into a blender; puree. (Or use a handheld blender to do it right in the stockpot.) Serves 4.
I had to use chicken stock because my grocery store did not have vegetable stock. But I don't think you can tell the difference.
Monday, October 5, 2009
The recipe that we use for the beef jerky is actually for Korean Short Ribs (Khalbi). For the jerky don’t add any oil.
1 ½ cup soy sauce
¾ cup sugar
3 Tbsp. oil
4 cloves crushed garlic
½ finger crushed ginger
¼ cup chopped green onions
Mix together and soak meat for 1-2 hours turning meat often (we usually soak jerky at least overnight, the longer the better). For ribs broil or grill meat. For Jerky place on a dehydrator until done.
Lots of different kinds of meat can be used for jerky; the best are lean meat with little or no fat. London broil, brisket, etc.