MUSTARD GREENS RECIPESAsparagus Recipes Wonderful Garlic Recipes More Fresh Vegetable Recipes Mustard greens recipes following my quick notes. Mustard greens have a subtle and hot mustard flavor and can be steamed, braised or sauteed. When prepping mustard greens to cook, be sure to remove the ribs and tough stems. Fill a sink with cold water and add your greens. They will float and the dirt sinks - a great way to clean them.
One pound of fresh untrimmed greens normally serves 2-3 people. Store in a perforated plastic bag in the refrigerator and try to use right away. This is a lovely mustard greens recipe, and when served on New's Years day will bring you luck throughout the year. Add ham hocks for more luck. MUSTARD GREENS RECIPE with BLACK EYED PEAS 2 TBS homemade unsalted butter 1 TBS sesame oil 2 medium onions, chopped 3 bay leaves 2 celery ribs, diced 2 garlic cloves, chopped 1 tsp dried thyme 1/2 tsp homemade red pepper flakes, or to taste 1 tsp smoked paprika 1 tsp ground cumin 1 TBS tomato paste 1 cup dried black eyed peas (soak overnight) 2 quarts chicken broth 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1 bunch mustard greens, stems and ribs removed 1 cup rice, cooked Melt the butter in a soup pot until it is brown in color and smells nutty. Add the sesame oil and then the onions, bay leaves, celery, garlic, thyme, red pepper flakes, smoked paprika and cumin. Saute until the onions are brown, approximately 15-20 minutes. Stir in the tomato paste - drain the black eyed peas and add them to the pot. Pour in the chicken stock and 1 tsp salt; simmer until the black eyed peas are tender. Cook the mustard greens in boiling water until tender. Drain, chop and add to the pot of black eyed peas. Taste to see if you need more salt and pepper. Add a spoonful of cooked rice in a bowl and top with the greens and black eyed pea mixture. Serve with homemade hot sauce.
In a dutch oven, add the canola oil and heat on medium until hot. Add the shallots, jalapenos, garlic and ginger and saute for one minute. Then add the coconut milk, fresh lime juice, soy sauce, brown sugar and hot sauce; return to a simmer. Now add the salmon and fresh tomatoes, return to a slow simmer. Cover and cook for 3-4 minutes. Add the chopped mustard greens, cover and simmer another 3-4 minutes or until the salmon is cooked and flaky. Serve with a lime wedge. If this mustard greens recipe seems to spicy for you, just put less jalapeno and hot sauce in.
Add water if needed because the stock will evaporate and you don't want them to burn. Simmer for approximately 3 hours. They are even better if you can simmer them for 6 hours. A tasty mustard greens recipe.
Bring a pot of salted water to a boil and add the mustard greens. Cook for two minutes and drain. Put blanched greens in your skillet with the bacon and garlic and stir well. Add the chicken stock and simmer for 5-7 minutes. Serve.
In another pan, combine the other 1/2 of chicken broth with water and cook the pasta according to package directions. Drain well and place in a large bowl. (cover to keep it warm) In a large skillet heat the butter and oil on medium-high heat. Add the onion and saute until tender. Stir in the garlic and then add the sausage. Fry until brown and meat is cooked. Slice and set aside. Add the greens to the skillet and mix well for 1 minute. Pour in the reduced chicken broth, cream and parmesan cheese. Cook for 5 minutes or until sauce thickens. Add the sliced sausage and lightly toss to coat evenly. Season with salt and pepper; serve.
Meanwhile bring a pot of salted water to a boil and cook the mustard greens for 7 minutes, or until tender. Rinse in cold water and drain well. Heat the butter on medium-high and add the shallots. Saute till lightly browned. Stir in the ginger and season with the red pepper flakes to taste. Mix in the greens, beans, tomato sauce and curry powder. Finally add the half-and-half and stir until heated through. Serve with cooked rice and roasted sweet potatoes and onions. |
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.