Tempeh Tarragon

Prepare rice and cool completely. Alternately, you can cook them separately as wild rice can have a longer cooking time.

1/2 cup basmati rice
1/2 cup wild rice
2 cups water
salt

To bake tempeh: Preheat oven to 400 degrees. Cut tempeh into cubes. Mix together oil, vinegar, tamari, honey, mustard, tarragon and garlic. Add tempeh. Toss to coat. Marinate in refrigerator for 15 minutes. Bake for 15 minutes toss and bake for another 15 minutes, or until browned and crispy on edges. Let cool.

3 pounds tempeh
3/4 cup olive oil
4 tablespoons cider vinegar
1/3 cup tamari (quality soy sauce)
4 tablespoons honey
3 1/3 teaspoons dry mustard
1 1/2 tablespoon tarragon
3 1/3 teaspoons minced garlic

To assemble: Chop cabbage, celery, scallions, parsley, mayonnaise, salt, pepper, and tarragon. Add rice and tempeh cubes. Toss everything together.

1 pound green cabbage, chopped ( I used a 1 pound bag of shredded cabbage)
1/4 bunch celery, chopped fine dice
1/2 bunch scallions, chopped
1/2 bunch parsley, chopped
1 3/4 cups mayonnaise
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons tarragon

Chicken Marsala

Once again in the cast iron Dutch oven...

1 lb of chicken breasts cut lengthwise in halves, thirds, and or pounded and dredged in

flour. Brown well in

vegetable oil, and set aside when done.

If the crust in the pan is burnt, wipe out with a paper towel or else leave.

Add a little more oil and

1/2 lb sliced mushrooms and cook until mostly done. Add

2 TBL butter and melt. Then add

4 minced cloves of garlic and cook until fragrant but not browned.

Add

1/2 cup chicken broth,

1/2 Marsala, and return the chicken to the pan.

Cook until the chicken is tender and the sauce has reduced a little bit.

I ate the whole thing in one sitting, so I'll make a double batch the next time.

Steak Pizzaiola

In the cast iron Dutch oven add:
2 Tbl olive oil and
4 cloves minced garlic

When garlic is fragrant (don't brown) add:
1 can diced tomatoes,
1 can stewed tomatoes,
Black pepper to taste,
Red pepper flakes to taste.
Mash up tomatoes, and bring to a simmer.

In a frying pan add:
Cooking oil (olive oil will burn) and bring to medium high heat and add:
1 1/2 lbs cube steak (yes Im going for cheap), cut in about 6 pieces, and lightly dredged in flour.
Brown well on both sides.

Set aside meat on paper towels.
Simmer sauce until reduced a little.
Add salt to taste,
Italian seasoning, and
Meat and simmer until it is cooked through.
Serve topped with a generous amount of fresh grated Parmesan cheese.

PS...don't forget to add Marie Barone's special ingredient...the love.

Steak Pizzaiola

In the cast iron Dutch oven add:
2 Tbl olive oil and
4 cloves minced garlic

When garlic is fragrant (don't brown) add:
1 can diced tomatoes,
1 can stewed tomatoes,
Black pepper to taste,
Red pepper flakes to taste.
Mash up tomatoes, and bring to a simmer.

In a frying pan add:
Cooking oil (olive oil will burn) and bring to medium high heat and add:
1 1/2 lbs round steak or cube steak, cut in about 6 pieces, and lightly dredged in flour.
Brown well on both sides.

Set aside meat on paper towels.
Simmer sauce until reduced a little.
Add salt to taste,
Italian seasoning, and
Meat and simmer until it is cooked through.
Serve topped with a generous amount of fresh grated Parmesan cheese.

PS...don't forget to add Marie Barone's special ingredient...the love.