Homey Menu: Menus and Recipes for my Homies!!!

This blog is where I place menus and recipes that have been a hit with my homie!

Barbeque Chicken (Tyler Florence inspired)

Soak chicken  in brine for 1 -2 hours.

2 quarts water
2 T salt
1/4 cup brown sugar
2 cloves garlic
4 sprigs thyme
(= 6 chicken thighs, so plan accordingly for the type and amount of chicken you have)

Bake in oven at 350-400 1 hour or until nearly done.

Put barbeque sauce on chicken, cook on stove top with bit of added water and lid for 30-45 minutes or until tender.

Irish Potato-Chicken-Onion Soup

2 onions - medium to large
Chicken (1-3 cups...as you like it!)
2 lbs potatoes (6-8 medium sized potatoes)

4 T butter
2 cans Progresso Chicken Noodle Soup - broth only (save the noodles etc for a delicious lunch treat!)
2 cups chicken stock
3 cups whole milk
1/4 cup chives - fresh if you have them
1/2 t celery seed
1/4 t thyme, whole - fresh if you have it

Simmer and serve with either crackers or corn bread.  Makes a LOT.  LARGE cast iron pot full.

Light and hearty all at the same time!

Hummus

1-16 oz can chick peas
Juice of 1 lemon
1/3 cup tahini
2 cloves garlic
1 t salt
2 t olive oil

Mix lemon juice, tahini until smooth and creamy

Add garlic, salt, mix all together with food processor.



Another variety:

1 can chickpeas
1/4 cup tahini
3 T lemon juice
1/2 t salt
1 garlic clove
1/4 cup chopped parsley
1 T chopped dill

Mix

Monster Cookies

1/2 cup butter
1 cup + 2T brown sugar
1 cup sugar
3 eggs
3/4 t corn syrup
1/4 t vanilla
1/4 t salt
2 t soda
2 c peanut butter
4 1/2 cups oats
12 oz pkg m and m's

Bake at 350 degrees.
Delicious!

Curried Cream of Broccoli With Rice and Lentils from Newman's Own Cookbook

1 large bunch broccoli, chopped, including stems
1 medium onion, chopped
6 cups chicken stock or 1/2 cup Vogue (see note below) added to 6 cups water
2-3 t. curry powder
1/2 cup brown rice
1/2 red lentils
1 1/2 cups water
1 cup cream or whole milk
salt and pepper


Place broccol and onion in pot with stock and curry.  Simmer until tender.  Meanwhile, wash rice and lentils and cook together with 1 1/2 cups of water until rice is tender but chewy.  Place small portions of broccoli and stock in blender or food processor and puree.  Place creamed soup in a different pot and add milk, rice and beans, and salt and pepper to taste.  Reheat and serve.
  Note:  Vogue broths are chemical-free and preservation-free powdered broths that can be found in health food sections.


Great with Sesame/Quinoa Bread

Proscuitto Rolls: Newman's Own Cookbook

Prosciutto Rolls  (Great with Sesame/Quinoa Bread)


3 eggplants (I used 1, was plenty for 2 adults with 1/4 left over) - just 
salt
1/2 lb. mozzarella or provolone slices 
flour
olive oil for frying
1/2 pound prosciutto
1-2 T butter
Newman's Own Marinara (or your own favorite)
1/3 cup Parmesan cheese


Wash and dry the eggplant.  Slice very thin crosswise.  Place in layers on a chopping board and sprinkle with salt.  Tilt the board and leave for 1 hours until the eggplant eliminates its bitter liquid.  Meanwhile, cut the provolone into small pieces.  When the hour is up, dry the eggplant and flour the slices.  Fry in hot oil and drain on paper towels.  
    Cut the prosciutto into thin slices the same size as the eggplant slices.  On each slic of eggplant, place a slice of prosciutto and a few cubes of hte mozzarella.  Roll up the eggplant and seal with a toothpick.  
    Butter a baking dish and place the eggplant rolls in it.  Add spaghetti sauce, sprinkle with the Parmesan.  Bake in preheated 200 F oven for 15 minutes.