Green Lemonade

Posted on January 7, 2016 by admin
Green Lemonade
This green juice is refreshing and balanced, with a tangy finish. Lemon juice serves two purposes: It brightens the sweet, mineral flavor of the spinach, and it adds vitamin C, which makes all that iron more absorbent.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 medium cucumber
  2. 4 cups/115 g packed spinach
  3. 1 large apple, cored
  4. 1/2 lemon, peeled and seeded
Instructions
  1. Juice the cucumber, spinach, apple, and lemon, in that order.
  2. Run the pulp through again to extract as much liquid as possible. Serve immediately
Notes
  1. Recipe published with permission from Juice It!: Energizing Blends for Today’s Juicers by Robin Asbell (Chronicle Books, 2014). - Photograph by Antonis Achilleos
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Black Eyed Peas and Collard Greens

Posted on December 30, 2015 by admin
Black Eyed Peas and Collard Greens
Serves 4
Using a smoked turkey wing or neck for the broth in this recipe produces a complex smoky flavor without all the fat of the more usual ham hock. If you can’t find smoked turkey parts or prefer using pork, follow the directions as written, but you’ll probably need to strain the fat before proceeding with step 3. We use the chopped collard greens in a bag to save prep time; if you buy a whole bunch, trim off the thick stems and slice the greens into 1-inch ribbons.
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Prep Time
20 hr 20 min
Cook Time
1 hr 5 min
Total Time
21 hr 5 min
Prep Time
20 hr 20 min
Cook Time
1 hr 5 min
Total Time
21 hr 5 min
Ingredients
  1. 1/2 pound dried black eyed peas
  2. Kosher salt
  3. 1 smoked turkey wing or neck
  4. 1 small onion, peeled, cut in half with root end intact
  5. 1/2 teaspoon ground black pepper
  6. 1/4 teaspoon red pepper flakes
  7. 1 bay leaf
  8. 1/2 teaspoon dried thyme
  9. 8 cups chopped collard greens
  10. 1 tablespoon red wine vinegar
Instructions
  1. In a large bowl, dissolve 1 tablespoon kosher salt in 1 quart of water. Add the black eyed peas and soak at room temperature for 8 to 24 hours. Drain and rinse.
  2. Place the turkey wing or neck in the pressure cooker and cover with 4 cups water. Lock the lid into place and bring to high pressure. Cook for 40 minutes, then release the pressure using the quick method. Remove the wing from the pressure cooker and let cool. Reserve the cooking liquid. Shred the meat and set aside.
  3. Add the black eyed peas to the pressure cooker along with the onion halves, pepper, red pepper flakes, bay leaf and dried thyme. Place the greens on top of the beans and add the reserved cooking liquid from the wing.
  4. Lock the lid in place and bring the pressure cooker to high pressure. Maintain the pressure for 18 minutes. After cooking, let the pressure reduce naturally for 5 minutes, then release the rest of the pressure using the quick method.
  5. Unlock and remove the lid. Remove the bay leaf and the onion halves, stir in the vinegar and add the meat back in. Taste and adjust seasoning. If you would like the peas or greens more done, simmer for a few minutes.
  6. To serve, ladle into bowls. Top with chopped scallions or parsley, if desired.
Notes
  1. Courtesy of He Cooks - She Cooks used with permission © 2015
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Sausage and Cheese Soufflé

Posted on December 21, 2015 by admin
Sausage and Cheese Soufflé
Serves 8
This decadent morning meal chills overnight, so it’s ready to bake even before you’ve had your first cup of coffee. Serve it right out of the oven when it’s hot and bubbly.
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Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Ingredients
  1. 1 lb. ground pork sausage
  2. 4 oz. extra-sharp Cheddar cheese
  3. 8 large eggs
  4. 2 cups milk
  5. 3/4 tsp. salt
  6. 1/2 tsp. dried oregano
  7. 1/2 tsp. Dijon mustard
  8. 1/4 tsp. freshly ground black pepper
  9. 1/8 tsp. ground red pepper
  10. 1 lb. croissants (about 20 medium), cut into 1-inch cubes
  11. Garnish: minced fresh chives
Instructions
  1. Brown sausage in a large skillet over medium heat, stirring often, 10 to 13 minutes or until meat crumbles and is no longer pink. Drain and pat dry with paper towels.
  2. Grate cheese on the large holes of a box grater. Whisk together eggs and next 6 ingredients in a large bowl. Stir in croissant cubes.
  3. Add sausage and cheese; stir well. Pour into a lightly greased 13- x 9-inch baking dish. Cover and chill 8 to 24 hours.
  4. Preheat oven to 350°. Remove dish from refrigerator, and let dish stand at room temperature while oven preheats. Bake, uncovered, at 350° for 55 minutes or until set. Garnish, if desired. Serve immediately.
Notes
  1. Around the Southern Table by Rebecca Lang (Oxmoor House, 2012) Copyright © Rebecca Lang, Oxmoor House
Adapted from Around the Southern Table
Adapted from Around the Southern Table
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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