5 C. orange pekoe simple syrup
4 C. orange juice
1 C. water
Orange Pekoe Simple Syrup
1 quart water
4 C. sugar
6 bags orange pekoe tea
To make simple syrup bring ingredients to a boil. Cool, and set aside. Once cooled, mix popsicle ingredients and strain. Pour into popsicle molds, insert wooden sticks, and freeze.
1 (15 ounce) can garbanzo beans (chickpeas)
1/4 C. tahini (sesame paste)
3 T. lemon juice
1 T. olive oil or cooking oil
2 tsp. snipped fresh dill or 1/2 tsp. dried dill
1/4 tsp. salt
1 dash ground red pepper
2 garlic cloves, minced
Combine garbanzo beans, tahini, lemon juice, oil, dill, salt, red pepper, and garlic in a blender container or food processor bowl. Blend or process until mixture is smooth. Cover and chill up to three days. Stir before serving.
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6 ounces pepperoni, thinly sliced
 
Preheat the oven to 425 degrees F. Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes. Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy. Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They’ll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.
Yield: Â 4 servings
Calories: 211
Fat: 19g
Fiber: 0g
1 15-oz can chickpeas
3 tsp. chili powder
1 T. olive oil
1 T. fresh squeezed lime juice
1/2 tsp. sea salt
2 T. cilantro, finely chopped
Preheat oven or toaster oven to 400 degrees. Drain and rinse canned chickpeas.  In a large bowl combine chickpeas, chili powder, and, olive oil. Toss. Spread chickpeas in a single layer on lightly oiled baking sheet. Bake at 400 degrees for ABOUT 35-50 minutes, lightly shaking the pan every 15 minutes or so. They’re done when the chickpeas are lightly brown and totally crunchy. (Sorry for the less-than-exact cook time. I got a little distracted playing lumberjack—don’t ask—and lost track of how long my chickpeas were in the oven. So keep a close eye on yours from about 35 minutes on. They burn quickly at the end!) Remove from oven. Let cool completely. Toss with lime juice, cilantro, and sea salt. Serve.
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25 large tail-on shrimp, deveined
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
Oil for frying
1 tsp. minced garlic
1/2 tsp. grated ginger (using rasp grater)
1/2 tsp. sesame oil
1 tsp. soy sauce
1 tsp. sweet chili sauce, plus additional for dipping
1 tsp. cornstarch
1 T. cornstarch
1/4 C. water
Taking a cue from the Japanese shrimp tempura, score or nick the shrimp several times along the inside of the “curve.†This lets you straighten out the shrimp so you don’t get a short, curly roll. Just be sure not to cut too far…three little nicks is good. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes. Pat the shrimp dry with a paper towel. Wrap each shrimp tightly in a eggroll/spring roll wrapper half. Seal with a little cornstarch paste on the corner. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping
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2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1/4 C. corn oil
1 tsp. coarse sea salt
1 tsp. ground cumin
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 C. shelled raw pistachios
2 tsp. fresh thyme leaves
Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.) Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.
3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled, raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts
Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder and cinnamon and add to the egg zucchini mixture. Stir until well-blended, add nuts, and pour into two 9-x-5 x-3-inch loaf pans. Bake in a preheated 350 degree F oven for 1 hour. Cool on a rack.
24 square wonton skins/wraps
1 T. butter, melted
10 ounces peeled, cooked shrimp, finely chopped
2 green onions/scallions, finely chopped
1/3 C. carrot, finely grated
4 ounces cream cheese, softened
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
Small pinch cayenne pepper, or dash of Tabasco sauce
1 C. shredded Mozzarella cheese
Preheat oven to 350 degrees (F). Spray mini muffin pan with cooking spray. With a pastry brush, brush one side of each wonton square with melted butter and gently press into muffin cups, buttered side up. Bake 8 minutes or until brown and crisp. Remove from oven and cool. Meanwhile, combine cream cheese and remaining ingredients, mixing well. With a small scoop (or 2 tsp.), fill each baked wonton C. with a rounded scoop of shrimp mixture. Place filled C. on a baking sheet as you fill them, then bake 5 to 6 minutes, or until filling is hot and bubbling around edges.
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24 slices of hard or genoa salami (about 4 inches in diameter)
1 C. marinated artichoke hearts, chopped fine
1/2 C. roasted red peppers, chopped fine
4 oz. fresh mozzarella, cut into small cubes
1/4 C. fresh basil, chopped
Press one salami slice down into a regular sized muffin cup in a muffin tin. Bake at 400 degrees for approximately 10 minutes until salami is crisp. Transfer to a plate to cool.  Mix all other ingredients together and spoon into cups to serve
2 C. Tomatoes, diced into 3/8†pieces
½ C. White Onion, diced
2 T. chopped Cilantro
1 ½ T. Jalapeno, stemmed and seeded, then minced
2 tsp. fresh Lime Juice
½ tsp. Salt
Combine all ingredients; mix well. Serve chilled.
From Chevy’s Tex Mex Cookbook
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3 C. Original Bisquick® mix
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2/3 C. water
2 T. butter or margarine, melted
1/2 C. grated Parmesan cheese
1/2 C. shredded mozzarella cheese
1 C. pizza sauce
Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times.  Roll dough into 18×10-inch rectangle. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet.   Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.
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Although these fritters are at their best when hot, in many Turkish cafés they are served at room temperature accompanied by the yogurt-cucumber sauce called cacik. Traditionally part of the meze course, they also make a nice side dish for seafood, poultry or lamb.
1 pound small zucchini, coarsely grated
Salt
1/2 pound feta cheese, or equal parts feta and kasseri or ricotta
6 green onions, minced
1/2 C. chopped fresh dill
1/4 C. chopped fresh mint
1/4 C. chopped fresh flat-leaf (Italian) parsley
3 eggs, lightly beaten
1 C. all-purpose flour
Freshly ground pepper
Peanut oil for frying
Yogurt-Cucumber Sauce
Place the zucchini in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste. Stir to mix well. In a deep frying pan over medium-high heat, pour in the peanut oil to a depth of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side. Using a slotted spoon or spatula, transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.  Arrange the fritters on a warmed platter and serve hot.
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1 1/2 T. soy sauce
1 T. seasoned rice vinegar
1 T. chili-garlic sauce
1 tsp. hot chili oil
1/4 pound ground pork
2 oz. uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 C. minced water chestnuts
2 T. minced Chinese celery
1 tsp. minced cilantro leaves
1/2 tsp. minced ginger
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. sesame oil
Dash ground white pepper
24 potsticker wrappers
3 T. cooking oil
2/3 C. chicken broth or water
To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve. To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy. To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping tsp. of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed. To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 T. of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 C. broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers. Serve the potstickers warm accompanied by the dipping sauce.
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You can make up “Kebabs” with many different foods, using straws instead of skewers. They are quick to put together and easy to pack in the lunch box. Add a container of ketchup or a dip for extra flavour. Here are some ideas for you to try, but feel free to make up your own combinations, choosing healthy foods that your child enjoys. There is plenty of scope for your children to help with this task.
Slices of ham or turkey rolled up and interspersed with cubes of cheese and wedges of pineapple
Cherry tomatoes and chunks of cucumber mozzarella cheese
Slices of cooked sausage and gherkin
Pieces of carrot, celery, cucumber, bell pepper, and baby corn
Squares of Spanish omelette
Salami, cubes of mozzarella cheese, and cherry tomatoes
Skewer any combination above for a perfect lunch or finger food snack for the kids.
From Lunch Boxes and Snacks
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1/4 cup freshly squeezed lime juice
2 teaspoons kosher salt
10 fresh corn tortillas, cut into quarters
2 quarts peanut oil
In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips. Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
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1 French Baguette cut 1/2 inch slices
2 Tbsp Olive Oil
Cheese of your choice like Blue Cheese, Brie, Gouda
1 jar Patak’s Mango Chutney
1/2 C. Sour Cream
7 oz. Hummus
1/2 C. Sliced Kalamata Olives
4 oz. Feta Cheese, crumbled
6 oz. Jar Marinated Artichoke Hearts, drained, chopped and reserve marinade
1.4 C. Sliced Green Onions
1 medium Carrot, shredded
4 6†Pita Pocket Breads
In medium bowl, combine sour cream and hummus; mix well. Spread mixture on 10†serving plate. Sprinkle with Olives, cheese, artichoke hearts, onions, and carrots. Drizzle with reserved artichoke marinade. Cover and refrigerate at least 1 hour, but for no more than 12. Heat oven to 375 degrees. Split pita breads in half horizontally. Cut each round in half; cut each half cross-wise into 4 11/2†wide strips. Place on ungreased cookie sheets. Bake 8-10 minutes, or until crisp. Serve pita chips with dip.
Extra-virgin olive oil
1/2 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
1 garlic clove, smashed and finely chopped
1/4 pound chorizo, casing removed and finely chopped
1/2 cup bread crumbs
1/2 cup grated aged Manchego
1/2 bunch Italian parsley, leaves finely chopped
1 (10-ounce) jar piquillo peppers, drained and patted dry
2 cups washed baby arugula
1/4 cup sliced almonds, toasted
2 scallions, white and green, cut very thin on the bias
Sherry vinegar
Big fat finishing extra-virgin olive oil (high quality)
Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed. Preheat the oven to 350 degrees F.  Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes. While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates. Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.
Tapas
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16 fresh asparagus spears, washed and trimmed
1 teaspoon salt
6 tablespoons butter
2 eggs, beaten together
Flour, for dredging
16 slices prosciutto
1 tablespoon cooking oil
Cook Asparagus in boiling salted water until barely tender, about 10 minutes. Drain in a colander, spray with cold water, and pat dry. Lay asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it over asparagus spears. Put beaten eggs on one plate and flour for dredging on another. Heat remaining butter and oil in a skillet. Wrap each asparagus spear in a slice of prosciutto. Roll them in flour (brush off excess), dip in egg, and sauté them until golden, about 2 minutes to a side. Drain on paper towels and serve hot.
1 square puff pastry
Ricotta cheese
Very thin slices of chorizo
Arugula
Small basil leaves
Grated Hard Cheese
Pepper
1 egg yolk
Roll out the dough thinly. Spread over the ricotta, generous. Layer chorizo, arugula and basil. Cut into slices about 1cm then crush them lightly between your palms. Place them on a baking sheet covered with parchment paper. Brush with egg yolk. Put the baking sheet in a preheated oven at 350 ° to 375 ° and go, leave in the oven for fifteen minutes.
Crescent Rolls
Tart Apple, such as Granny Smith
Pecan Halves
Brie Cheese
Honey
Unroll crescent dough. Top with a piece of Brie, a slice of PEELED apple, and a couple of pecan halves. Drizzle with a bit of honey.  Roll up loosely; twist and secure ends if you are worried about brie escaping. Bake at 375 for 10-15 minutes.
15oz. Can Chickpeas
1/4 C. Hot Water
2 tsp. Lemon Juice
4 Garlic Cloves, peeled and chopped
1/4 C. Smooth Peanut Butter
1 tsp. Dark Sesame Oil
1 tsp. Cumin
1/2 tsp. Cayenne Pepper
4 Green Onions, chopped
1 tsp. Chopped Fresh Cilantro
1 tsp. Extra Virgin Olive Oil
Rinse chickpeas and put them in the bowl of a food processor. Begin to process, gradually adding the hot water to obtain a light, spreadable consistency. Add the lemon juice, garlic, peanut butter, sesame oil, cumin and cayenne and season to taste with salt and pepper. Process until well blended and smooth. Mound the spread into a serving bowl or on a platter surrounded by pita chips. Sprinkle with green onions, cilantro and olive oil.
1 Lg. Jar of Marshmallow Creme
16oz. Softened Cream Cheese
1 T. fresh Citrus Juice
2 tsp. finely grated (microplane) Citrus zest
Fruits suitable for dipping, cut into finger-sized sections
Soften cream cheese and beat slowly with mixer. Add marshmallow cream and blend fully. Stir in juice and zest if desired and serve with fruit pieces. I like lime juice/zest the best. The tartness helps offset the sweetness of the dip.
1 T. dry yeast
1 1/4 C. warm water
3-4 C. flour
2 tsp. salt
4 tsp. baking soda
kosher or margarita salt
Dissolve yeast thoroughly in 1/4 C. warm water. Mix 3 C. flour and salt in large bowl. Add yeast with remaining 1 C. water. Add enough additional flour to make dough stiff. Knead 10 minutes or till dough feels elastic. Form into ball. Place in bowl and spread with butter. Cover with towel and let rise till doubled, about 45 minutes. Divide dough into 12 small balls and roll between hands (or on counter) to form a rope. Form into pretzel shapes, wetting and pinching ends firmly. Dissolve baking soda in 4 C. water and bring to a boil. Drop pretzels, a few at a time, in water and boil till they float to the top, about 1 minute. Remove and drain. Place on buttered baking sheet. Sprinkle with salt and bake at 475 for 15-20 minutes or till golden brown. Place on rack to cool.
3/4 lb. Cooked shrimp, chopped
2 tsp. finely chopped green onion
2 tsp. finely chopped red bell pepper
1 tsp. Season-All Seasoned Salt, divided
1 tsp. Parsley Flakes
1/2 tsp. Dry Ground Mustard
1/4 tsp. Celery Seed
2 tsp. Water
2 tsp. Olive Oil
1 Egg White
6 slices Bread, lightly toasted
Mayonnaise
Combine first 10 ingredients. Trim crusts from bread slices. Spread lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices. Cut each slice into four triangles. Place triangles on a large baking sheet coated with cooking spray. Bake at 350 degrees F for 8-10 min.
1 C. all-purpose flour
1/8 tsp. salt
1/8 tsp. sugar
6 T. (3/4 stick) unsalted butter, very cold, cut into 1/4-inch cubes
1/4 C. ice water
1 T. olive oil
1/2 yellow onion, thinly sliced
1/4 lb. yellow squash, sliced into 1/4-inch rounds
1 T. fresh thyme leaves, or 1 1/2 tsp. dried thyme
Salt and freshly ground pepper, to taste
1/4 lb. young Teleme cheese, coarsely grated
1 T. milk or cream
In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs. Make a well in the middle of the dough. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water. Continue until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn’t, add more cold water, 1 T. at a time. Press the dough into a ball and then flatten it into a disk about 5 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours. The dough can also be frozen. Preheat the oven to 400 F. Place a rack in the lower third of the oven. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done. In a medium skillet, heat the olive oil over medium-high heat. Add the onions and squash and sauté for about 2 minutes, stirring constantly. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes. They should be slightly underdone. Remove from the heat and set aside. Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick. Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet, or you’ll likely end up with melted butter on your oven floor.) Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese. Next, fold the 1 1/2 inch border toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a “window” of filling about 5 inches in diameter, with the crust overlapping the edges of the filling. Brush the folded-over edges with the milk or cream. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes. Serve immediately.
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2 lb. Chicken Wings, separated at joints, tips discarded
1/4 C. olive oil
1 T. fresh lemon juice
2 T. coarse-grained Dijon mustard
6 cloves garlic, chopped
2 tsp. salt
1 T. freshly ground black pepper
In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally. Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring marinade to a boil, and simmer for 5 minutes. Set aside for basting. Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.
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2 1/2 c. flour
1/4 tsp. black pepper
2 tsp. baking powder
1/4 tsp. salt
8 T chilled butter, cut into 8 pieces
2 T olive oil
2 large eggs
1/2 c. milk
1 1/4 lbs of bacon
3 green onions, finely chopped
1 large egg, lightly beaten with a T. of water
Begin by frying the bacon until crisp. I like to bake mine on an aluminum foil lined cookie sheet, with sides, in a 400 degree oven for about 15 minutes, flipping the bacon once. The foil makes the grease very easy to clean up and I don’t have to fuss over a frying pan. Once the bacon has cooled slightly, chop it into small pieces [doesn’t have to be perfect but maybe aim for 1/2″ square pieces]. In the bowl of an electric mixer, fitted with the paddle attachment, combine the flour, pepper, baking powder, and salt on low speed. Add the butter chunks until the mixture resembles a coarse meal. In a small bowl, whisk together the olive oil, eggs and milk. Slowly pour the liquid mixture into the dough and mix until just combined. Add in the green onions and bacon and mix until combined. You could also do this in a food processor but be sure to turn the dough out into a bowl before adding the green onion and bacon. Mix the bacon and green onion in by hand because the processor blade would get rid of the yummy chunks. Turn the mixture out onto a lightly floured surface. Divide the dough into 4 pieces. Roll each section into a log measuring 7 inches long and at least an inch thick. Wrap each log in plastic wrap and refrigerate for at least 30 minutes. In the last 10 minutes before removing the biscotti from the fridge, preheat the oven to 350 degrees. Remove the biscotti logs from the fridge and place the logs on a lightly oiled baking sheet. The logs will not grow that much during baking, so they can be placed pretty close together. Brush the top of each log with egg wash and bake for approximately 25 minutes until light brown and firm to the touch. Remove the logs from the oven and let cool on a wire rack for at least 15 minutes. Decrease the oven temperature to 300 degrees. After the logs have cooled, slice them crosswise [you can also slice on a diagonal for longer biscotti] with a serrated knife into 1/2 inch thick slices. Place the slices on top of a wire rack resting in a baking sheet [this way the heat will circulate around the biscotti]. Bake for approximately 30 minutes until the biscotti have dried and turned golden brown. Once cool, the biscotti will keep in an airtight container for about a week. Serve with your favorite soup, dunk in your fave dip or eat like delicious crackers!
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16oz. Crushed Pineapple, undrained
Place unopened can of pineapple in freezer until hard. Then, place under hot running water for 30 seconds and remove from can. Place in blender half at a time and blend to slush consistency.
1 C. White wine
2 T. Brown sugar
1/4 C. Sliced green onion
1 tsp. Hot red pepper flakes
1/2 tsp. Salt
1/2 tsp. Oregano leaves
1/2 C. White wine vinegar
2 Cloves garlic, minced
1/4 C. Diced red pepper
1 lb. Small fresh mushrooms, trim
1/4 tsp. Ground black pepper
Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 C. microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transfer to covered jar or container. Refrigerate up to 1 week.
1 lb. prepared shrimp (cooked, peeled, de-veined, tails removed)
2 C. quartered canned artichoke hearts, drained
1/2 C. Italian parsley, minced
1 C. Italian dressing
Mix ingredients, Cover and refrigerate for at least 12 hours to allow flavors to marry, stirring occasionally. Serve with toothpicks.
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1 ½ C. Flour
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
¼ C. Sugar
2 Eggs
1 C. Milk
½ tsp. Vanilla
4 T. melted Butter
12 medium Strawberries
2-3 T. Sugar
Sift together all dry ingredients into a medium size bowl.  Preheat oven to 375. Place muffin papers in tin.  Breaks eggs into a second bowl. Add milk, vanilla and melted butter. Whisk about 20 times. Pour milk mixture into the flour mixture. Mix with the spoon “until the flour is all goneâ€. Fill muffin papers halfway (use a ¼ C measure). Roll a strawberry in sugar the put it in the center of the muffin, pushing it down into the batter. Bake 15 to 20 minutes, or until a toothpick inserted all the way down comes out clean. Remove from pan to cool and let sit at least 10 minutes before eating.
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8 10 inch flour tortillas
6 oz. jack or cheddar cheese, thinly sliced
3 to 4 plum tomatoes, thinly sliced
3 to 4 fresh or pickled jalapeno chilies, thinly sliced
4 scallions, finely chopped
1/2 C. Fresh cilantro sprigs
3 T. melted butter
Set up the grill for direct grilling and preheat to medium-high. Place the tortillas on the grill and warm just until pliable, 10 seconds per side. Transfer the tortillas to a work surface. Arrange a few cheese, tomato, and chili slices on half of each tortilla. Top with scallions and cilantro. Fold the tortillas in half. Brush on both sides with melted butter. The quesadillas can be prepared an hour or 2 ahead to this stage. Return the quesadillas to the grill and grill until the tortillas are golden-brown and the cheese is slightly melted, 1 to 2 minutes per side. Take care not to let the quesadillas burn. Serve at once either whole or cut into wedges.
Variations: You can stuff quesadillas with just about anything-goat cheese and sun-dried tomatoes, gouda cheese and roasted peppers, sliced grilled chicken, fish, or pork. You could also use corn tortillas instead of flour. The possibilities are limited only to your imagination.
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1 baguette, thinly sliced
1 garlic clove, minced
4 anchovies, minced
â…“ C. extra virgin olive oil
Preheat oven to 350°F (198°C). Toast sliced baguette in the oven, turning to brown both sides. In a small bowl, mix garlic, anchovies and olive oil together. Brush toasted baguette slices with mixture.
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1 package Skinless Chicken Breast Fillets
2 T. vegetable oil
2 T. minced green onion
2 T. minced red bell pepper
1/3 C. frozen corn kernels
1/4 C. black beans, rinsed and drained
2 T. frozen chopped spinach, thawed and drained
2 T. diced jalapeno peppers
1/2 T. minced fresh parsley
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/3 tsp. salt
1 pinch ground cayenne pepper
3/4 C. shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 T. vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 T. vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, and then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
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1 lb. Mushrooms, uniform size
1 1/2 C. Water
3/4 C. Olive Oil
2 T. Lemon Juice
1 clove Garlic, crushed
1 stalk Celery, diced fine
1 T. White Wine Vinegar
1/4 tsp. Fennel Seed
1/4 tsp. Oregano
3/4 tsp. Coriander
1 bay Leaf
1/4 tsp. Whole Peppercorns
1 tsp. Salt
Clean mushrooms and trim off gritty stem end. In a pan combine all ingredients except mushrooms. Simmer for 15 minutes, then add the mushrooms whole and cook another 5 minutes. Cool and chill at least 24 hours. Serve at room temperature.
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11 x 200g Puff pastry ready rolled sheet (or roll out a block to form a rectangle approx. 8†x 6â€)
1 pack (125g) Brie Cheese or Camembert Cheese
1-2 medium tomatoes
½ zucchini
Beaten egg to glaze
Preheat oven to 220ºC/425ºF Unroll pastry sheet, trim edges with a sharp knife and place onto a lined baking sheet. Slice the tomatoes, zucchini and cheese. Arrange the ingredients in lines across the pastry sheet, leaving a good border of 2.5cm/1†all round, and overlapping the ingredients slightly. Brush the border with beaten egg and bake for 15 – 18 minutes until the pastry is risen and golden and the cheese melted. Serve hot. Serves 2-3
2 tsp. fennel seeds
2 tsp. orange zest
3 T. orange juice
1 tsp. cracked black pepper
4 ounces feta cheese, cut into 24 (1/2-inch) cubes
24 mint leaves
1/4 large English cucumber, seeded, and cut into 1/2-inch chunks
12 pitted green olives, halved
Special equipment: 24 (6-inch) skewers
In a medium bowl combine the fennel seeds, orange zest, orange juice, and pepper. Gently stir in the feta and marinate for 1 hour or more. To make the skewers, place a mint leaf about 3/4-inch up the skewer, then add an olive half, then a chunk of cucumber. Gently place a cube of the marinated feta on the end.
Yield: 6 servings
Calories:Â 80
Fat: 6g
Fiber: 0.5g
12 small eggplants, 3-4 inches long
salt
Cut the eggplant in half lengthwise, sprinkle liberally with salt and let drain in a colander for 30 minutes.
1/2 C. shelled pistachio kernels
1/2 C. loosely packed mint leaves
1/2 C. loosely packed parsley leaves
1 clove garlic, coarsely chopped
2 scallions, coarsely chopped
3/4 C. virgin olive oil
2 T. white wine vinegar
1/4 tsp. sugar
Salt and freshly ground pepper
Blend the nuts, mint, parsley, garlic and scallions to form a fairly smooth paste. Stir in rest of ingredients and let stand. Wash the eggplants thoroughly, dry well, brush with oil, and place under a broiler for 4-5 minutes until skins blister and char. Turn over and brush with oil, brown 1 minute until brown, and serve hot with plenty of salsa.
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1 tortilla (I use La Tortilla wholegrain low-carb, so flexible!)
1 banana (I’ve found the ones slightly past their prime are best)
your favorite brand of peanut butter
a dinner plate covered in plastic wrap
a good, sharp chef’s knife.
Lay the tortilla on the wrap-covered plate. Spread a thin layer of peanut butter evenly over the entire top surface, right to the edges. A couple of inches away from the edge lay the peeled banana directly onto the peanut butter. Bring the smaller edge of the tortilla up over the banana and roll it VERY TIGHTLY into a tube. If you don’t roll it tight, it’ll fall apart when you cut it. Release the plastic wrap from around the plate and roll it up around the tortilla-tube to keep everything in place. Pop in the freezer for a couple of hours. You don’t want it frozen solid, but firm enough so that it slices well. When the tube is frozen, bring it back out onto the plate, cut the ends off with the chef’s knife- you might have to use a slight sawing motion. If the tube feels squishy, put it back in the freezer. Cut the tube into 1″ slices and serve.
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