An excellent way to use leftover meat. Ropa vieja translates into English as “old clothes”. Serves six.
Ingredients:
2 large onions, sliced
2 cups cooked tomatoes
5 pimentos, sliced
1 lb. leftover roast meat, cut in strips
Salt and pepper to taste
2 T. olive oil
Pinch each of oregano, parsley and marjoram
V.S.P. Brown onions in oil. Add tomatoes, pimentos and the meat. add herbs and seasonings. Cook slowly for 30 minutes. Garnish with croutons and serve hot.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Wednesday, August 31, 2011
Monday, August 22, 2011
Mulgikapsad - Pork, Barley & Kraut Recipe
Mulgikapsad is a very popular dish all over Estonia. Kapsad means cabbage and Mulgi is the name of the Estonian province in which the dish originated. A delicious one-dish meal, it requires almost no preparation. Serves four.
Ingredients:
2-1/2 lbs. lean fresh pork, in 1 piece
4-1/2 cups sauerkraut
3/4 cup uncooked barley
1 bay leaf
Salt and pepper to taste
Boiling water
V.S.P. Put meat in a heavy casserole. Cover meat with sauerkraut. Rinse barley in cold water and add to meat with bay leaf, salt and pepper. Be careful with salt, in case the sauerkraut is salty.
Pour in boiling water until barley is covered. Close lid tightly. Simmer over low heat until meat is tender, about 1-1/2 to 2 hours. Stir, adjust seasoning and serve.
Ingredients:
2-1/2 lbs. lean fresh pork, in 1 piece
4-1/2 cups sauerkraut
3/4 cup uncooked barley
1 bay leaf
Salt and pepper to taste
Boiling water
V.S.P. Put meat in a heavy casserole. Cover meat with sauerkraut. Rinse barley in cold water and add to meat with bay leaf, salt and pepper. Be careful with salt, in case the sauerkraut is salty.
Pour in boiling water until barley is covered. Close lid tightly. Simmer over low heat until meat is tender, about 1-1/2 to 2 hours. Stir, adjust seasoning and serve.
Sunday, August 21, 2011
Hot Barley Luncheon Dish Recipe
Inexpensive, easy to prepare and most satisfying.
Ingredients:
1-1/2 lbs. ground beef
1 cup chopped onion
1/2 cup chopped celery
3 T. cooking oil
1/4 t. pepper
Salt to taste
1 t. marjoram leaves
1/2 bay leaf
2 1-lb. cans tomatoes
1 10.5-oz. can condensed cream of mushroom soup
2-1/2 cups water
3/4 cup barley
1/2 cup shopped green pepper
1 1-lb. can peas
Procedure: Sauté ground beef, onion and celery in oil in Dutch oven until well browned. Stir in salt, pepper, marjoram, bay leaf, tomatoes, soup, water, green pepper, barley and undrained peas; mix well. Bring to a boil.
Turn into a 15”x10”x2” (4 quart) shallow roasting pan. Cover with lid or aluminum foil. Bake in a preheated 375 degree oven one hour, 15 minutes or until barley is tender. Serve with a tossed salad.
Ingredients:
1-1/2 lbs. ground beef
1 cup chopped onion
1/2 cup chopped celery
3 T. cooking oil
1/4 t. pepper
Salt to taste
1 t. marjoram leaves
1/2 bay leaf
2 1-lb. cans tomatoes
1 10.5-oz. can condensed cream of mushroom soup
2-1/2 cups water
3/4 cup barley
1/2 cup shopped green pepper
1 1-lb. can peas
Procedure: Sauté ground beef, onion and celery in oil in Dutch oven until well browned. Stir in salt, pepper, marjoram, bay leaf, tomatoes, soup, water, green pepper, barley and undrained peas; mix well. Bring to a boil.
Turn into a 15”x10”x2” (4 quart) shallow roasting pan. Cover with lid or aluminum foil. Bake in a preheated 375 degree oven one hour, 15 minutes or until barley is tender. Serve with a tossed salad.
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