Sun-Dried Tomato & Feta Stuffed Artichokes
May 12, 2013
INGREDIENTS
Stuffing
2 1/4 cups coarse dry whole-wheat dry breadcrumbs
1 cup finely crumbled feta cheese
2/3 cup oil-packed sun-dried tomatoes, rinsed and finely chopped, rinsed and finely chopped
1/2 cup minced fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
Artichokes
4 large artichokes
6 teaspoons extra-virgin olive oil, divided
3 cloves garlic, minced
2 cups reduced-sodium chicken broth
1 tablespoon lemon juice
Preparation
Preheat oven to 375°F.
In a medium bowl, add the breadcrumbs, feta, tomatoes, basil, garlic, salt, pepper and oil. Mix well & set aside.
Remove the top 1 inch of leaves from the artichoke as well as the outer layer of any small, tough leaves from the stem end. Snip the spiky tips from the remaining outer leaves. Cut off and discard the stem to make a flat bottom.
Starting at the outer layers and progressing inward, pull the leaves apart to loosen. When you reach the center, remove the lighter leaves around the heart to expose the fuzzy choke. Carefully remove and discard the choke.
Repeat with remaining 3 artichokes.
To assemble, add 1/2 cup stuffing to the center of each artichoke. Using a small spoon, ‘stuff’ another 1/2 cup stuffing between the outer leaves, toward the base of each artichoke. Divide any remaining stuffing among the four artichokes.
Using a Dutch oven over medium-high heat, warm 2 teaspoons oil. Add garlic and allow it to cook for about 30 seconts to 1 minute, just enough to bring out the flavor. Next add the broth and lemon juice and bring it to a simmer.
Carefully place the artichokes upright in the Dutch oven. Drizzle each artichoke with 1 teaspoon oil.
Cover, transfer to the preheated oven. Bake about 1 hour or until tender when pierced through the center with a knife.
Uncover and continue baking for another 10 minutes or until the stuffing is slightly browned.
Remove from the pan and serve. Use the braising liquid for dipping, if desired.
Pork And Potato Skillet Hash
April 25, 2013
6 medium size potatoes, peeled and cut into small pieces
1 onion, chopped
1/2 can pork, sort to remove the unwanted fat
1 1/2 cups water
2 tablespoons oil
In a bowl, put the potatoes, onion, pork, and water, stir to combine well.
Get out a large frying pan, heat oil until it sizzles.
Pour in the potatoes-meat mixture.
Cover and cook until potatoes are tender, then uncover and continue to cook until the water cooks away and potatoes get brown.
Campside Complete Tuna Meal
April 16, 2013
1 can tuna, packed in water, drained
1 can sliced potatoes, drained
1 can green beans, drained
1 can white beans (navy beans, cannellini), drained
Italian salad dressing to taste
When you get all the cans drained, put everything in a large bowl or a ziplock bag; add the salad dressing, and stir or shake.
Spoon or dump salad onto plates and serve immediately.
