Frostbite Lunch Recipe 1
Posted: Thu Dec 06, 2012 7:39 am
I'll try and share my lunch recipes and put e'm in by menu #
This was served on Dec 1 with Al & Ross
Tomato Soup with Orange & Basil
3 1/2
tablespoons orange zest, grated
6
tablespoons orange juice
1/4
teaspoon crushed red pepper, to taste
2
teaspoons basil, dried
2
tablespoons fresh basil, sliced
1/4
cup olive oil
2/3
cup carrot, chopped
2
teaspoons garlic, chopped
1 1/2
cups onions, chopped
2
28 oz. cans tomatoes, drained & chopped
6
cups chicken stock
Instructions
In a large pot, heat oil add onions, and carrots cook until softened. Add garlic, dried basil and red pepper, cook another minute. Add stock, tomatoes, 2 teaspoons of orange peel and a pinch of sugar. Simmer uncovered for about 25 minutes. Puree soup, stir in orange juice. Season with additional sugar and salt. Serve and garnish with basil and orange peel.
I use a Proctor/Silex hand blender to Puree, available at Kinney or anywhere for $15. You can blend in your cooking pot and just rinse it off making easy cleanup. a Very handy kitchen tool.
Beef & Mushroom Sloppy Joes
1
tablespoon olive oil
12
ounces beef top sirloin, ground
16
ounces crimini mushrooms, chopped
1
cup onion, chopped
3
cloves garlic, minced
1/2
cup tomato paste, no-salt
1/2
tablespoon oregano
2
tablespoons red wine vinegar
2
tablespoons Worcestershire sauce
1
tablespoon molasses
1/4
teaspoon salt
3/4
teaspoon freshly-ground black pepper
1/2
teaspoon hot sauce
4
hamburger buns, toasted
Instructions
Heat oil in a large skillet. Brown beef, add mushrooms, onion and cook until tender. Add next 5 ingredients and cook until liquid evaporates. Stir in pepper and hot sauce. Cook for 3-4 minutes. Serve on toasted buns about 1 cup per serving.
These ain't your Mom's Sloppy Joe's ......I made these with gifted ground Venison
Enjoy!
This was served on Dec 1 with Al & Ross
Tomato Soup with Orange & Basil
3 1/2
tablespoons orange zest, grated
6
tablespoons orange juice
1/4
teaspoon crushed red pepper, to taste
2
teaspoons basil, dried
2
tablespoons fresh basil, sliced
1/4
cup olive oil
2/3
cup carrot, chopped
2
teaspoons garlic, chopped
1 1/2
cups onions, chopped
2
28 oz. cans tomatoes, drained & chopped
6
cups chicken stock
Instructions
In a large pot, heat oil add onions, and carrots cook until softened. Add garlic, dried basil and red pepper, cook another minute. Add stock, tomatoes, 2 teaspoons of orange peel and a pinch of sugar. Simmer uncovered for about 25 minutes. Puree soup, stir in orange juice. Season with additional sugar and salt. Serve and garnish with basil and orange peel.
I use a Proctor/Silex hand blender to Puree, available at Kinney or anywhere for $15. You can blend in your cooking pot and just rinse it off making easy cleanup. a Very handy kitchen tool.
Beef & Mushroom Sloppy Joes
1
tablespoon olive oil
12
ounces beef top sirloin, ground
16
ounces crimini mushrooms, chopped
1
cup onion, chopped
3
cloves garlic, minced
1/2
cup tomato paste, no-salt
1/2
tablespoon oregano
2
tablespoons red wine vinegar
2
tablespoons Worcestershire sauce
1
tablespoon molasses
1/4
teaspoon salt
3/4
teaspoon freshly-ground black pepper
1/2
teaspoon hot sauce
4
hamburger buns, toasted
Instructions
Heat oil in a large skillet. Brown beef, add mushrooms, onion and cook until tender. Add next 5 ingredients and cook until liquid evaporates. Stir in pepper and hot sauce. Cook for 3-4 minutes. Serve on toasted buns about 1 cup per serving.
These ain't your Mom's Sloppy Joe's ......I made these with gifted ground Venison
Enjoy!
