Karen's Cook Book

CHOPPED BEET SALAD Ingredients  2 tablespoons extra-virgin olive oil  1½ teaspoons grated orange zest  2 tablespoons orange juice (from 1 large orange)  1½ tablespoons champagne vinegar  1 teaspoon Dijon mustard  1 teaspoon honey  ¼ teaspoon plus ⅛ teaspoon salt  ¼ teaspoon ground pepper  3 cups chopped refrigerated cooked beets (3 8.8-ounce packages)  ½ cup crumbled feta cheese (2 ounces)  1½ tablespoons chopped salted roasted pistachios  Chopped fresh mint for garnish (optional)  Method Step 1: Whisk 2 tablespoons oil, 1½ teaspoons orange zest, 2 tablespoons orange juice, 1½ tablespoons vinegar, 1 teaspoon mustard, 1 teaspoon honey, ¼ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Set aside 2 tablespoons of the dressing for drizzling.  Step 2:  Add 3 cups chopped beets to the bowl; toss with the remaining dressing until evenly coated. Transfer to a serving bowl and top with ½ cup ...

  Ingredients POTATOES + VEGETABLES 2 pounds baby yellow potatoes (we used half yellow, half red) 1 pinch sea salt and black pepper 1 Tbsp apple cider vinegar 1 cup diced green onion 1/4 cup fresh chopped parsley ( optional ) DRESSING 2 ½ Tbsp spicy brown mustard (or dijon mustard) 3 cloves garlic, minced 1/4 tsp each sea salt and black pepper (plus more to taste) 3 Tbsp red wine vinegar (or white wine vinegar) 1 Tbsp apple cider vinegar 3 Tbsp good olive oil (if avoiding oil, see notes*) 1/4 cup fresh chopped dill Instructions 1. Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. Whe...

  Pan-braising osso buco (veal or beef shanks) is a classic stovetop method that yields incredibly tender meat and a rich, savory marrow . It involves searing the meat to build flavor, cooking a fragrant vegetable base (soffritto), and simmering the shanks low and slow. [ 1 , 2 , 3 , 4 ] Key Ingredients & Prep The Meat: 3-4 cross-cut veal or beef shanks (about 1.5 to 2 inches thick). Use kitchen twine to tie the shanks around the sides to keep them from curling during cooking. The Dredge:  1/2 cup all-purpose flour, seasoned with salt and pepper. The Soffritto: 1 diced onion, 1 diced carrot, 1 diced celery stalk, and 2-3 minced garlic cloves. The Liquids: 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or tomato sauce and 1.5 to 2 cups of rich beef or chicken stock. [ 1 , 2 , 3 , 4 , 5 ] Step-by-Step Cooking Guide Dredge & Sear: Lightly coat the seasoned shanks in flour and shake off the excess. Heat 2 tablespoons of olive oil and 1 tablespoon of butt...

Ingredients 3 lbs of bone-in beef shank, cut into one inch pieces 6 cups of water 2 cups of tomato juice 1/3 cup of onion, coarsely chopped 1 teaspoon of salt (or a tablespoon...to taste) 2 teaspoons Worcestershire Sauce 1 teaspoon hot sauce 1/4 teaspoon hot pepper flakes 2 bay leaves 1 cup chopped potatoes  1 cup chopped celery 1 cup chopped carrots 1 cup of chopped cabbage (optional) Method Remove meat from bone; cut in one inch bite-size pieces, sear in hot fat. In a large 6-8 quart stock pot, add seared meat, bones, water, tomato juice and seasonings. Cover and simmer on low heat for 2 hours. Add vegetables, cover and simmer 1 hour longer. Remove bones and bay leaves. Here is a picture of the page from my Mum's 75 year old cookbook, unopened for over 40 years. Has one of my Mum's hairs on it and a dried up piece of onion.  0

METHOD Prep : Cook 1 cup of dry quinoa in 2 cups of vegetable broth according to package directions. Make the dressing: SWEET DIJON MUSTARD SALAD DRESSING ¼ cup (60 mL) canola oil ¼ cup (60 mL) apple cider vinegar 2 tsp (10 mL) Dijon mustard 1 tbsp (15 mL) maple syrup ½ tsp (2.5 mL) garlic powder ¼ tsp (1 mL) salt ¼ tsp (1 mL) freshly ground black pepper Assemble all ingedients in a bowl: 1 (15 oz) can black beans, drained and rinsed 1/2 cup finely chopped red onion  1/2 cup diced yellow bell pepper  1 cup cherry tomatoes, halved 1/4 cup of chopped cilantro (or spinach, or parsley...) Cooked quinoa  Dressing Toss with a big spoon.

BEEF BARLEY SOUP Ingredients Pre-cooked beef cubes (I package) 1 tablespoon olive oil 1 onion chopped 1 clove garlic minced 2 carrots sliced 1 stock of celery sliced 2 packages of beef or chicken broth 1 can of whole tomatoes, chopped, with juice I small green pepper, diced 3/4 cup pearl barley Seasonings: 1 tablespoon Worcestershire sauce 2 shots of Tabasco sauce Assorted pinches of basit, thyme and oregano 1 packet beef gravy mix 1 bay leaf 1/4 teaspoon each of salt and black pepper  Method Instructions Cook garlic, onions, green pepper and celery over medium heat until for 5 minutes. Chop the cooked beef cubes into smaller pieces.  Add chopped beef cubes, diced carrots, tomatoes with juice, barley, beef broth and seasonings to the pot. Bring to a boil.Reduce heat and simmer covered for 35-45 minutes (soup is ready when the barley is fully cooked).