Alumni PIR 12/17/10 & 12/22/10

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This group is for the wonderful family members and friends of the sailors who graduated from boot camp on Dec. 17 & Dec. 22, 2010. We have been through so much together and we welcome all who would like to follow the paths of our sailors.

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Share Your Favorite Recipes

by Lori_KingsBay_USSRI_Radio

Jan 10, 2011

Starting a discussion forum as a means for sharing favorite recipes. 
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  • up

    Lisa GL Corpsman A school

    I use Rachael Ray's recipe for Italian Stoup I love it!!! I do leave out the pepperoni it makes it very greasy.

     

    Ingredients


    • 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons
    • 3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing
    • 1/4 pound piece stick pepperoni, diced
    • 1 ham steak, diced (about 1/2 to 3/4 pound)
    • 1 green bell pepper, seeded, quartered and sliced
    • 1 medium yellow onion, peeled, quartered and sliced
    • 1 (15-ounce) can diced tomatoes
    • Kosher salt and freshly ground black pepper
    • 6 cups chicken stock
    • 1/2 pound gemelli pasta or other short-cut pasta
    • 5 cups cubed crusty bread
    • 3 large cloves garlic, cracked from skin
    • 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
    • 1 teaspoon crushed red pepper flakes
    • 1/2 teaspoon dried oregano
    • 2 bunches arugula, trimmed and coarsely chopped (about 4 cups)

    Directions

    Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.

     

    In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.

     

    Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl

    Jan 18, 2011

    • up

      Lori_KingsBay_USSRI_Radio

      Spinach Lentil Stew
      Ingredients:
      1/2 cup chopped onions
      2 garlic cloves, minced
      1 Tbsp canola oil
      5 cups water
      1 cup lentils, rinsed
      4 tsp chicken bouillon granules
      1 Tbsp Worcestershire sauce
      1/2 tsp salt
      1/2 tsp dried thyme
      1/4 tsp pepper
      1 bay leaf
      1 cup chopped carrots
      1 can (14 - 1/2 oz) diced tomatoes, undrained
      1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
      1 Tbsp red wine vinegar

      Directions:
      1. In a large saucepan, saute onion and garlic in oil until tender. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

      2. Add carrots, tomatoes, and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf before serving. Yield; 6 sevings

      Jan 31, 2011

      • up

        priscilla; FC wife

        Aloha! Here's the recipe for crawfish etouffee.

        Everyone in my family makes it kinda differently. For instance one of my aunts adds a crapload of butter and I add tomato sauce. I'll try my best to explain everything. :P

        You need:
        Medium sized pot
        1lb crawfish tail meat
        1 onion (chopped)
        1 garlic clove (minced)
        1/2 stalk of celery (chopped)
        1 bell pepper (chopped)
        6 pieces of green onion (chopped very thin)
        1 stick of butter (not margarine!)
        2 tablespoons flour
        2 tablespoons tomato sauce
        2 tablespoons (or to taste) tony chachere's creole seasoning (if you can't find this, cayenne pepper works)
        Salt & pepper
        1-2 cups of water

        ***Note! Make sure to chop all of your veggies nice and skinny-like. I guess 3mm wide? Haha.

        Step 1) Okay, so this is the most important part - making a roux. A roux is the base of a lot of cajun dishes. Over medium heat, melt the butter in your pot. Once melted, add the flour. Stir it like crazy because you do NOT want it to burn. If it burns, start over. You can add more butter if you want for, uhhh, extra flavor. Lol. Keep stirring until the consistency is a bit thick and you've got a nice golden color.
        Step 2) add the celery, onion, & bell pepper. This is called a trinity - another staple in cajun dishes. Go ahead and add the garlic, too. Stir until the onion's clear and your veggies are tender
        Step 3) add the tomato sauce and stir. This is the part I do differently from my family. It gives the etouffee extra flavor. Mmm.
        Step 4) add the crawfish tail meat. Make sure that it's thawed out completely if bought frozen. Stir this around real good.
        Step 5) add your water. The more water you use, the thinner the consistency.
        Step 6) add your green onions & tony chachere's seasoning (or cayenne pepper). Guess you can add some salt & pepper if you'd like. :P
        Step 7) cook on low heat for 15-20 minutes
        Step 8) serve over white rice and enjoy!

        :) ♥ priscilla

        Feb 3, 2011