Bourbon Steak With Orzo Casserole & Buttered Carrots

By Sandra Berger

Recipes

½ c Soy Sauce
½ c Bourbon
2 lbs Sirloin or Round Steak, 1 inch thick

Combine soy sauce and bourbon in a shallow dish or large zip-lock bag. Add steak, flip once. Refrigerate at least 4 hours, overnight is best.

1 c Orzo Pasta, Cooked
1 c Mozzarella Cheese, Shredded
1 Red Pepper, Chopped
1/3 c Banana Peppers, Drained and Chopped
1 c Sour Cream
1/2 c Parmesan Cheese
2 T Butter

Preheat the oven to 450 degrees. Lightly grease a 1 ½ quart souffle or casserole dish. Combine first 4 ingredients and put in prepared pan. Spread sour cream over the top, sprinkle with Parmesan cheese, and dot with butter. Bake until golden and puffed – about 15 minutes. (Remove from oven, set aside if broiling steak).

While the casserole is baking, steam carrots until fork tender – about 7 minutes – and prepare grill or broiler. Grill/broil steak about 5 minutes per side for medium rare.

Serves 4.

“The last of the human freedoms is to choose one’s attitude in any given set of circumstances.”  ~ Frankl

Greek Shrimp & Couscous

Shrimp

6 T oil
1 Onion, Chopped
1 ½ lbs Shrimp, Peeled
45 oz can Diced Tomatoes, Drained
2/3 cup White Wine
2 t Oregano
1 cup Feta, Crumbled

 

 

Heat oil in a large skillet over medium high heat. Add onions and cook until soft, about 8 minutes.

Add shrimp, cook on both sides until just pink, about 1 minute per side. Add tomatoes, wine, and oregano.

Simmer for 15 minutes to thicken, stirring occasionally. At this time, prepare the couscous, set aside.

Serve shrimp mixture over the couscous and top with feta cheese.

Serves 4

Poulette Parisenne & Israeli Couscous

Recipes

 

 

 

 

 

 

 

 

By Sandra Berger

Poulette Parisenne, Israeli Couscous

Ingredients:

2 lbs Chicken Pieces, skinned
2 T Oil
1 can Cream of Mushroom Soup
8oz Mushrooms, quartered
1/3 c Canned Tomatoes, Petite Diced
Dash Basil
15 oz Artichoke Hearts, Drained and Quartered

Directions:

In a large skillet or dutch oven, brown chicken in oil. Pour off excess oil and chicken grease. Add remaining ingredients, except artichokes. Cover and cook over medium low heat for 45 minutes, turning chicken and stirring sauce occasionally. When there is 30 minutes left on chicken, make couscous according to package directions. Right before serving, add the artichokes to chicken and heat through, about 3 minutes.

Serves 4

Let him who would move the world, first move himself.   – Socrates

Curried Black Beans & Rice with Smoked Sausage

By Sandra Berger

Ingredients:

2 T Olive Oil
1 medium Onion, sliced
2 T Curry Powder
1 lb Smoked Sausage, sliced
1 ½ cup Chicken Broth
32 oz Black Beans, drained
2 T White Whine Vinegar
3 cups Cooked Rice

Directions:

Prepare rice according to package directions. Heat oil in large skillet over medium heat. Cook onions and curry powder until onions are tender. Stir in sausage and broth, stirring up any brown bits. Simmer about 5 minutes. Stir in beans an cook until hot. Remove from heat and stir in vinegar. Spoon over rice. Serves 4

“Successful Women Eat.” – Waterhouse

Sausage, Peppers, Onions & Spaghetti in Tomato Sauce

By Sandra Berger

Ingredients:

1 lb Italian Sausage Links (about 5)
28 oz Tomato Sauce
1 lg Sweet Pepper, sliced (red, yellow, or orange)
1 lg Onion, sliced
1 lb pasta

Directions:

In a large, deep skillet heat olive oil over medium high heat. Add sausage and brown on all sides. Remove from pan, and set aside. In same pan, sautee peppers and onions until softening. Add sausage and tomato sauce to vegetable mix. Bring to a boil. Reduce heat to low, cover and simmer about ½ hour.

While sausages are simmering, get a pot large pot of heavily salted water to boil (the salt in the water adds more flavor to the pasta). Cook according to package directions. Drain, portion into large bowls. Top with a sausage and sauce. Parmesan cheese as desired. Serves 4.