Griff's Kitchen

Source: allrecipes.com

 

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Procedure

1. In a large bowl, whisk together all ingredients until homogenous.

2. Cover and refrigerate for 30 minutes before serving.

 

Ingredients

2 teaspoons plus 1/2 cup sugar, divided
1/4 cup baking cocoa
1/4 cup fat-free milk
2 tablespoons butter
1 teaspoon canola oil
1 egg white
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
10 teaspoons miniature semisweet chocolate chips, divided
1/2 cup reduced-fat vanilla ice cream

Procedure

1. In a small saucepan, combine the cocoa and 1/2 cup of sugar

2. Stir in the milk until smooth

3. Cook and stir this mixture until sugar is dissolved and mixture comes to a boil.

4. Remove from heat and stir in butter and oil.  Continue to stir until butter is completely melted.

5. Set aside and allow to cool for 10 minutes.

6. Stir in egg white and vanilla until blended.

7. Add flour and salt and stir until combined.

8. Coat 4 ramekins with baking spray (containing flour) and dust with the 1/2 tsp of sugar.

9. Portion the cake batter evenly between the four ramekins while layering in the chocolate chips.

10. Bake at 350°F for 17-22 minutes, or just until centers are set.

11. Allow to cool on a wire rack for 10 minutes [while still in ramekin]

12. Carefully run a knife around the edge of the ramekins and invert cakes onto dessert plates.

13. Top with ice cream and chocolate chips.

 

Warm Chocolate Cakes published in Light & Tasty December/January 2007, p7

 

 

Ingredients

1 lb Black Beans
2 tbsp Olive Oil
1/2 cup Olive Oil
1 Tomato [medium, ripe]
1/2 medium onion [quartered]
1/2 medium onion [diced]
1/2 Green Pepper [cut into thick strips]
1/2 Green Pepper [diced]
1 Garlic Clove [peeled & crushed]
1 Garlic Clove [minced]
1 Bay Leaf
1 tsp Oregano [dry, crushed]
1/4 tsp Cumin
2 tbsp Wine Vinegar
1 tbsp Salt
1/2 tsp Hot Sauce
2 tbsp Dry Sherry

2 cups White Rice

Procedure

1. Soak beans overnight or until fully saturated – [cold water]

2. Pour beans and water into a large pot.  Water should cover the beans by one inch.

3. Add 2 tbsp olive oil, whole tomato, bay leaf, quartered onion, thickly sliced green pepper, and the crushed garlic.

4. Bring mixture to a boil and then lower the heat and allow to  simmer until beans are tender [roughly an hour]

5. Remove and discard what is left of the whole tomato, bay leaf, quartered onion, thickly sliced green pepper, and the crushed garlic.

6. In a sauté pan, cook the diced onion and diced pepper in 1/2 cup of olive oil. Continue cooking until onions are translucent.

7. In the same sauté pan, add the minced garlic, oregano, cumin, wine vinegar, and salt.  Stir and cook for two minutes.

8. Add the contents of the sauté pan to the beans.

9. Stir in hot sauce and cook beans for an additional half hour.

10. Taste the soup and adjust the seasoning, if necessary.

11. Add the Sherry and remove from heat.

12. Serve over rice.

 

Source: Self Magazine – April 2006, p 56
Ingredients

1 banana

3 cups chai tea [brewed and frozen beforehand]

1⁄2 cup lowfat vanilla soymilk

1 tbsp honey

1/8 tsp cinnamon

Procedure

ice cubes

1. Brew 3 cups of chai tea and place into a 16 cube ice tray
2. Freeze the tea and place the cubes into a freezer bag for later use

smoothie

3. Slice the bannana into half-inch pieces and place in a blender
4. Place 8 of the chai tea ice cubes into the blender
5. Add honey and cinnamon to the blender
6. Blend untill smooth
7. Serve in two glasses and sip with a straw

 

 

Ingredients

2 oz Gin

2 oz Tonic Water

1 tbsp Lime Juice [fresh] [strained]

2 Lime wedges

Ice

Procedure

Fill an old fashioned rocks glass 1/3 with Ice

Add gin and Tonic

Gently stir in the lime juice

Garnish with two lime wedges

Ingredients:

1/2 oz Absolut Vodka
1/2 oz Malibu rum
1/2 oz Peach schnapps
1 oz Orange juice
1 oz Pineapple juice
1 oz Cranberry juice

Mixing instructions:
Pour all ingredients into a mixing tin and shake with ice.

Decant into pre-chilled Collins glass

Garnish with an orange slice.

Ingredients

2 lbs. Navy Beans [pre-soaked]

1 Onion [Medium sized] [sliced thin]

2 tbsp Butter

3 quarts Water

1 quart Chicken Stock

Parsley [garnish] [fresh or dried]

Procedure

1. Soak Navy beans until fully saturated

2. Melt two Tablespoons of butter in a small pot

3. Add onions and sweat until translucent.

4. Reduce heat and  allow onions to caramelize to a light brown color. [20-30 minutes] – Set aside

5. In a large pot, combine the water, stock, and Navy beans and place on high heat

6. Bring mixture to a boil then reduce heat, add  the browned onions, ham, and cover with a lid

7. Allow to simmer for 3 hours or until beans are fully cooked

8. Stir in parsley and serve hot.

Inspiraton

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The Famous Senate Restaurant Bean Soup Recipe

Source: [http://www.senate.gov/reference/reference_item/bean_soup.htm]

“Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.

According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.  Both Senate recipes are below.” -U.S. Senate Website

2 pounds dried navy beans

four quarts hot water

1 1/2 pounds smoked ham hocks

1 onion, chopped

2 tablespoons butter

salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Bean Soup Recipe (for five gallons)

3 pounds dried navy beans

2 pounds of ham and a ham bone

1 quart mashed potatoes

5 onions, chopped

2 stalks of celery, chopped

four cloves garlic, chopped

half a bunch of parsley, chopped

Clean the beans, then cook them dry.  Add ham, bone and water and bring to a boil.  Add potatoes and mix thoroughly.  Add chopped vegetables and bring to a boil.  Simmer for one hour before serving.

“Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.

According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.  Both Senate recipes are below.” -U.S. Senate Website

---

Paula Dean

Directions

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup.  Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.

I recently had the idea to arrange these on a plate in a herringbone pattern.  Below is the picture that inspired me (although the fries look like crap, it resembles a herringbone pattern).

Kurobuta pork ribs, spicy chicory coffee bbq sauce

The rib meat can be removed from the bone and plated with mashed potatoes as well.