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Steamed Okra
Posted by Lori Ross - This has been viewed 475 times and there are 0 comments
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Recipe by Lori Ross
Leaving the fresh okra whole, trim top stem from okra. Place one layer of okra in microwave safe dish with 2 tablespoons water. Cover with plastic wrap. Microwave for 2-3 minutes on high.* Drain and place in bowl. Serve with lemon and soy sauce for dipping. Eat!
if your okra is large, you may have to cook longer...try one minute increments. I have never tried this with frozen okra but I am sure it would work well to microwave once defrosted.

Pan Fried Okra
Posted by Lori Ross - This has been viewed 489 times and there are 0 comments
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Recipe by Lori Ross
1 pound of small okra pods, cut into 1/2 inch slices
1/4 cup of cooking oil or more if cooking multiple batches
3/4 cup of all purpose cornmeal
1/4 cup of all purpose flour
Kosher salt, freshly cracked black pepper and Old Bay seasoning (optional), to taste

Rinse okra in a colander and let drain. Heat 1/4 cup of the oil in a cast iron skillet (ideally) or frying pan over medium high heat. Combine the cornmeal, flour, salt and pepper and Old Bay seasoning, if using, in a plastic bag or medium sized bowl.
Toss the okra to coat evenly and tra...... Read More

Oven Baked Okra
Posted by Lori Ross - This has been viewed 488 times and there are 0 comments
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Recipe by Lori Ross
1 cup yellow cornmeal
1/2 cup panko or other bread crumbs
1 tbsp kosher salt
1/2 tsp fresh ground black pepper
1/2 tsp crushed red pepper
2 eggs, lightly beaten
1 lb fresh okra pods, trimmed and cut into 3/4 inch slices
Preheat oven to 375 degrees. Combine cornmeal, panko bread crumbs, 1/2 tsp salt, black pepper, and red pepper in a shallow dish; set aside. Beat eggs with a whisk in large bowl. Add okra to eggs and toss to coat.Dredge okra in cornmeal/crumb mixture. Place okra in a shallow pan coated with cooking spray. Sprink...... Read More

Risi E Bisi (Rice and Peas) - Italian
Posted by Lori Ross - This has been viewed 6730 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
Posted by Lori Ross - This has been viewed 7089 times and there are 0 comments
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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
Posted by Lori Ross - This has been viewed 6326 times and there are 0 comments
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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
Posted by Lori Ross - This has been viewed 5495 times and there are 0 comments
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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 4922 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 5161 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 4989 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

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