Frog Tales

Adapted from Reluctant Entertainer INGREDIENTS: ·          ¼ cup minced onion ·          2 cloves garlic, minced ·          1 tablespoon butter ·          1 teaspoon bacon fat ·          ¼ cup white wine ·          1 tablespoon brown sugar ·          ½ teaspoon salt ·          ½ teaspoon pepper ·          ½ teaspoon paprika ·          1 teaspoon dried oregano ·          ¼ teaspoon red pepper flake ·          1 lb ground turkey ·          ½ cup bread crumbs ·          1 cut carrot, chopped small ·          ½  large white onion, sliced thinly ·          24 to 32 ounce chicken broth (start with 24 and add more if needed while the soup cooks) ·          4  cloves garlic, thinly sliced ·          1 teaspoon kosher salt ·          1 teaspoon dried oregano ·          1/2 teaspoon black pepper ·          3/4 cup dried orzo pasta or rice ·          3  cups shredded fresh spinach ·          1/3  cup Kalamata olives or other olives, halved ·   

RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until

Sunday seems to be the day that I get to play in the kitchen! Last weekend it was Sushi Stacks and this weekend we took a culinary trip to Vietnam with Bun Cha (Vietnamese Pork Meatballs) and Lemongrass Beef Summer Rolls with a Hoisin Peanut Sauce. The Bun Cha are small pork meatballs that remind me of Bahn Mi. Bun Cha (inspired by eatlittlebird.com ) Ingredients For the Bun Cha - 1 lb ground pork 1 T raw sugar 1 t kosher salt 1/2 t fish sauce 1/2 t ground black pepper 2 - 3 spring onions (green parts - save the whites for the beef), finely chopped 1 - 2 springs cilantro, finely chopped 3 cloves garlic, minced For the dipping sauce (Nuoc Cham) 2 T raw sugar juice of 1 lemon 1/2 t fish sauce 4 to 6 tablespoons water (to taste) 1 clove garlic, minced 1 t chili garlic sauce For the noodles and salad (these ingredients will also be used in the summer rolls) 11 oz dried vermicelli noodles, cooked according to packet instructions and left to cool leaf lettuce,

Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u

Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes until it resembles pesto. Transfer sauce to a serving dish, cover with plastic wrap and refrigerate for 4 to 6 hours. For the Steak: Mix all the spices, garlic and oil together and then smear

Spinach & Artichoke Dip Ingredients 1 tbsp olive oil 2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained and coarsely chopped  1 lb fresh spinach, coarsely chopped 1/2 tsp red chile flake salt and pepper to taste 8 ounces cream cheese, room temperature 1/2 cup sour cream 1 teaspoon Frank’s red hot sauce 1/4 cup grated parmigiano reggiano (parmesan), grated 1/4 cup mozzarella, shredded Directions In a large dutch oven, heat oil over medium heat and sauté garlic until lightly golden.  Add in artichokes, spinach and seasonings.  Stir and continue to cook until spinach is soft.  Drain mixture into a fine mesh strainer/colander and squish to get rid of excess moisture. Place dutch oven back on the stove over medium low heat and add cream cheese.  Allow the cream cheese to get gooey and melty :-) then add the spinach mixture back in, along with the sour cream, hot sauce and cheeses. Mix everything together and bake in a preheat