Tag: minute

?Baked? Beans

“Baked” Beans

by Pam on October 22, 2012

I wanted to make some baked beans for dinner but didn’t have the time to deal with dried beans. I found this recipe that I adapted on Martha Stewart^[1]. I added a little bit of bacon crumbles to the sauce and used regular mustard instead of dried mustard. I planned on adding some brown sugar but didn’t because they were sweet enough without it. The beans turned out tangy, sweet, and very delicious! My kids both really loved these beans and so did I.

Heat a small sauce pan over medium heat. Cut the bacon into pieces and place into the pan. Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain. Crumble. Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard. Cover and simmer for 1-2 hours, stirring occasionally. Serve & enjoy.

Print^[2]

“Baked” Beans

Yield: 6

Prep Time: 10 min.

Cook Time: 1-2 hours

Ingredients:

2 slices of lean bacon, cooked & crumbled
3 tbsp sweet yellow onion, finely diced
1 clove of garlic, minced
2 15 oz cans cannelloni beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
1/2 cup of water
1/2 cup of ketchup
1/4 cup of molasses
1-2 tsp mustard

Directions:

Heat a small sauce pan over medium heat. Cut the bacon into pieces and place into the pan. Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain. Crumble. Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard. Cover and simmer for 1-2 hours, stirring occasionally. Serve & enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Martha Stewart

References

^{^} Martha Stewart (www.marthastewart.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

by Pam on October 9, 2012

I served this side dish with the Italian Meatloaf^[1] and they paired nicely together. I have only used kale in soups so I was excited to give it a try as a main vegetable for our meal. I loved the garlicky flavor of the wilted kale with the sweetened grape tomatoes. It was light, healthy, and very delicious – even my kids ate it!

Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed. Serve immediately. Enjoy.

Print^[2]

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

2 tsp of olive oil (I used garlic oil)
Dash of crushed red pepper flakes
2 cups of kale, chopped
Handful of grape tomatoes
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
1-2 tbsp of water

Parmesan shavings, if desired

Directions:

Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1-2 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Italian Meatloaf (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Gordon Ramsay’s Crispy Salmon

Gordon Ramsay’s Crispy Salmon

Try this delicious looking salmon any time you are up for a quick and easy to prepare seafood meal. Gordon Ramsay serves this salmon over a New Potato Crab Salad^[1] mix. Gordon says you don’t need to be afraid of cooking fish, as it’s not rocket science. Score the fish, keep your hands off of it while cooking (NO TOUCHING!), and turn it once. Watch the fish while you’re cooking it, use a fish slide^[2], and you should end up with a masterfully prepared salmon.

This recipe is very simple, as you can see by watching the video at the end of this post. I’ll cover the steps it takes to prepare a perfect crispy salmon.

Prep time: Less than 2 minutes. Cook time: 4 1/2 to 5 minutes

Ingredients:

Salmon Filet
Olive Oil
Salt
Herbs if you want them (Gordon recommends Thyme, Rosemary, or Basil)

Directions:

Take your filet of salmon, and roll it up, skin side facing out. Place the rolled up salmon filet on a cutting board, and score the skin crosswise about one half inch deep. Keep your cuts close together to get extra crispy salmon skin, and score the entire length of the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.

Open each score and sprinkle salt into the cut (ouchie!). Gordon suggests you can also add Thyme, Rosemary, or Fresh Basil at this point of the preparation. Glaze the top of the salmon filet with olive oil.

Heat a heavy skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Season the top of it with salt, and DON’T touch it anymore! Watch the salmon, and turn it, when it has colored 2/3rds of the way up the filet. Once you have flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another minute or so, watching the color. Remove the pan from heat, flip the salmon back to the skin side, and let it rest a minute.

Now you have a wonderful, masterfully prepared filet of salmon. Serve it with Gordon Ramsay’s New Potato Crab Salad^[3] for a tasty meal.

Gordon Ramsay starts preparing the fish at 2:06 of the video.

References

^{^} New Potato Crab Salad (gordon-ramsay-recipe.com)
^{^} fish slide (linksynergy.walmart.com)
^{^} Gordon Ramsay’s New Potato Crab Salad (gordon-ramsay-recipe.com)