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Risi E Bisi (Rice and Peas) - Italian
Posted by Lori Ross - This has been viewed 5904 times and there are 0 comments
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By Lori Ross

I love risotto and often make it with brown rice in the microwave when on the boat. Microwave risotto turns out a bit less creamy than stove-top but it is wonderfully cooked with only one stir during the cooking process. This is appealing on the boat as it dirties fewer dishes and allows me to wander away from the galley to be with my guests. Serves 4 to 6.

2 tsp oil
1 medium onion, minced
1 clove garlic, minced
1 ¼ cup brown rice
2 cups chicken broth
½ cup white wine
1 bay leaf
1 cup green peas (fresh are best, but frozen are good too)
2 tbsp fresh b...... Read More

Paella and Vegetables and Beans - Spanish
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3 cups of very strong vegetable broth (or chicken broth)
1/4 tsp each of saffron and paprika
1 small onion, peeled
1/4 cup olive oil
1 small onion, chopped
2 tbsp chopped garlic
½ cup fresh or canned red peppers (mild) sliced
1 ½ cups brown rice
3 tbsp chopped fresh parsley or pinch of dried parsley
1 bay leaf
1/4 cup dry white wine
1-2 large fresh tomatoes chopped
4 artichoke hearts (canned or frozen), quartered
1 cup canned chickpeas
1 cup fresh or frozen peas
Lemon wedges for garnish
Parsley for garnish
Heat the broth with the saffron, paprika and th...... Read More

Asian Fried Rice w/ Beans & Vegetables
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By Lori Ross
2 tbsp peanut oil
4 cups cooked day-old brown rice
1/2 tsp grated fresh ginger
1 tsp finely minced garlic
1 cup of your favorite vegetables diced (red bell pepper, chives, fresh mushrooms, broccoli, cabbage, asparagus, zucchini, onion, etc.)
1 cup green peas, edamame beans, lima beans or black beans
2 tsp soy sauce, tamari or light soy sauce
1 tsp sesame oil
Freshly ground black pepper
Heat the cooking oil on medium. When oil is hot but not smoking, add ginger and garlic, stir fry for 15 seconds until fragrant. Turn heat to high and add vegetables – one kind at a...... Read More

Mevantine Mujaddara of ME/India
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by Lori Ross - of Middle East and India
Mujaddara is the Arabic word for smallpox; the lentils among the rice resemble pockmarks. The first recorded recipe for Mujaddara appears in a cookbook compiled in 1226. Mujaddara is a popular dish throughout the Arab world, and is generally made using green lentils and rice, that can be seasoned with cumin, coriander, or mint. It is topped with fried onions and is generally served with yogurt, among other vegetables and side dishes, either hot or cold.
3/4 cups dried green lentils (dePuy French lentils are my favorite)
1 tsp salt
4 cups of water
...... Read More

Cuban Black Beans and Rice (N. American)
Posted by Lori Ross - This has been viewed 4168 times and there are 0 comments
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By Lori Ross
1 cups brown rice
2 cups water or beef, chicken or vegetable broth
1/2 teaspoon salt
Sofrito:
1/3 cup olive oil
1 medium onion diced
2 scallions minced
4 cloves garlic minced
1 bell pepper seeded and diced
1 fresh jalapeno seeded and minced (any color or half red/half greed)
½ tsp liquid smoke or 1 cup diced lean cooked ham
1 tomato chopped or 1 Tablespoon tomato paste
3 tbsp red wine vinegar
1 bay leaf
1 tbsp each of dried oregano and ground cumin
3 tbsp of chopped cilantro or parsley
1 tbsp salt and 2 teaspoons pepper
4 cups cooked beans – black b...... Read More

Lemon Granita
Posted by Lori Ross - This has been viewed 4738 times and there are 0 comments
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By Lori Ross
1 1⁄2 cups fresh lemon juice (juice of 8–9 lemons)
1⁄2 cup sugar or more (or artificial sweetener) – make sure to taste it before freezing.
Put lemon juice, sugar, and 1 cup water into a medium bowl and stir with a wooden spoon until sugar dissolves completely, about 3 minutes. Pour lemon juice mixture into a medium baking dish and transfer to the freezer. Using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.
Variations:
Fruit...... Read More

Apple Nut Tart
Posted by Lori Ross - This has been viewed 4548 times and there are 0 comments
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By Lori Ross
This is a very healthy and flexible little tart that uses ground dried fruit and nuts for the crust (no butter) and just enough sugar to sweeten the fresh fruit. It is absolutely delicious! My most luscious tart included dried apricots and walnuts with a filling two fruits…one layer of applesauce and a layer of blueberries cooked with port! I suspect making this with a layer of fig jam, apples and topping it with blue cheese would create a rococo masterpiece! This tart may also be made with graham cracker crust (see Key Lime Pie) or half crushed nuts and half graham cracker...... Read More

Fruit Cheesecake Bowls
Posted by Lori Ross - This has been viewed 4364 times and there are 0 comments
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By Lori Ross
This is one of the most impressive and quickest desserts I’ve ever made. Everyone loves it and it has many variations. I love serving this with a delicate cookie or chocolate truffles on the side and after dinner liqueur or port.
8 oz. cream cheese (regular, whipped, light or non-fat works equally well)
1/3 cup granulated sugar (or sugar substitute)
1/4 cup heavy cream
1 tsp vanilla extract
12 oz. fresh berries, pineapple, or chopped and peeled stone fruit (peaches, plums, apricots, mango)
Mix cream cheese, sugar, heavy cream and vanilla by hand, with a mixer or...... Read More

Key Lime Pie
Posted by Lori Ross - This has been viewed 3813 times and there are 0 comments
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By Lori Ross
When we moved to South Florida for the winters, our native Florida friends told us this is the way to make REAL key lime pie. Northerners like to top key lime pie with meringue and they like a graham cracker crust. Native Floridians tend to use a plain flour and butter crust with a dab of whipped cream. I personally like graham cracker crust because it requires no cooking at all.
14 oz. can sweetened condensed milk
4 egg yolks
4 oz. key lime or lime juice
1 tbsp grated lime peel (optional)
Combine milk and eggs. Slowly add juice, mix thoroughly. Pour into 9 inch graha...... Read More

Chocolate Mousse With Fruit and Cream
Posted by Lori Ross - This has been viewed 3642 times and there are 0 comments
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By Lori Ross
One Christmas, my sister in law gave me a cooking class as a gift and during that class we learned to make this great chocolate mousse. I love serving it topped with fresh raspberries, strawberries, pitted sweet cherries or sliced bananas. I urge you to use heavy cream and whip it yourself rather than using Ready Whip or canned whipped cream – the mousse will be firmer and richer. However, I’ve even made this with “light” whipped cream and Splenda and it tasted light and wonderful! Chocolate burns very easily so melt chocolate at very low heat on stove top ...... Read More

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