My friend Andrea had her tonsils removed on Friday and so I've been taking care of her over the weekend. One of the things she requested I make for her is something called Garlic Broth because when her dad had his tonsils removed he said it was the only thing that helped alleviate his sore throat. I made sure that Andrea was well stocked with popsicles, percocet, and Chloraspetic over the weekend just in case those remedies worked as well...they didn't. She said that the garlic broth was the only thing that soothed her throat. It's fairly simple to make:
Ingredients:
1. 8 Cups Vegetable Broth
2. 1 1/2 tsp extra virgin olive oil
3. 1 whole head of Garlic
4. 1 Bay Leaf
5. 1/4 tsp dry Thyme
6. Pinch dry Sage
7. Salt to taste
Directions:
- Peel and chop garlic
- Combine all the ingredients in a large pot
- Allow mixture to come to a boil
- Boil for 30 min
- Turn down heat and let simmer for 30 min
- Strain mixture and serve
Recipe given to Kate by Andrea L.
Sunday, June 21, 2009
Monday, May 4, 2009
5-Minute Steaks
Ingredients:
1. I used USDA CHOICE Petite cut Sirloin Steaks - each was roughly 1 inch-ish thick and about 1/2 lb
2. Salt/Pepper
3. Canola Oil
Directions:
- Sprinkle salt and pepper to taste on raw steaks
- Place an empty cast-iron skillet in oven and preheat oven to 500 degrees.
- When oven has heated, (using pot-holders) move hot skillet to stovetop burner on high heat (I turned the burner on about a minute before I moved the skillet, so it would have time to heat up)
- Pour just enough oil into skillet to just lightly coat, about 1 tbs or so(I used Canola, as Olive will burn when that hot)
- Place steaks in pan and sear on one side for about 2 - 3 minutes, flip and repeat (seared but not burned)
- When both sides have seared, move skillet (using pot-holders) to 500 degree oven for 2-3 minutes.
- Remove and poke middle of steak for doneness, shouldn't be squishy (rare) but shouldn't be firm (well-done). Somewhere in between is perfect for medium-rare. If you have extra-thick steak, it may need longer in the oven - if so, just pop it back in for another 2 minutes or so - or thinner will need less time in oven.
- Remove steaks from skillet and place on plate; tent with aluminum foil and allow to sit for about 10 minutes to let juices redistribute.
- Enjoy!!! :)
Found By: Betsy
From: http://www.firepit-and-grilling-guru.com/pan-seared-steak.html
1. I used USDA CHOICE Petite cut Sirloin Steaks - each was roughly 1 inch-ish thick and about 1/2 lb
2. Salt/Pepper
3. Canola Oil
Directions:
- Sprinkle salt and pepper to taste on raw steaks
- Place an empty cast-iron skillet in oven and preheat oven to 500 degrees.
- When oven has heated, (using pot-holders) move hot skillet to stovetop burner on high heat (I turned the burner on about a minute before I moved the skillet, so it would have time to heat up)
- Pour just enough oil into skillet to just lightly coat, about 1 tbs or so(I used Canola, as Olive will burn when that hot)
- Place steaks in pan and sear on one side for about 2 - 3 minutes, flip and repeat (seared but not burned)
- When both sides have seared, move skillet (using pot-holders) to 500 degree oven for 2-3 minutes.
- Remove and poke middle of steak for doneness, shouldn't be squishy (rare) but shouldn't be firm (well-done). Somewhere in between is perfect for medium-rare. If you have extra-thick steak, it may need longer in the oven - if so, just pop it back in for another 2 minutes or so - or thinner will need less time in oven.
- Remove steaks from skillet and place on plate; tent with aluminum foil and allow to sit for about 10 minutes to let juices redistribute.
- Enjoy!!! :)
Found By: Betsy
From: http://www.firepit-and-grilling-guru.com/pan-seared-steak.html
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