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Category: Vegetables

Asparagus & Cheese Tart

Asparagus & Cheese Tart

1 frozen puff pastry

2 C. Shredded Gruyere Cheese

1 Lb. of Thin to Medium Asparagus

1 T. Olive Oil (a drizzle)

Salt and Pepper to taste

 

Follow the instructions on the package to thaw out pastry sheet. Preheat the oven to 400 degrees. Sprinkle flour down on work surface and roll out the pastry sheet to form a rectangle. (I made mine about 8″ x 16″. This size worked well with the size of asparagus I had). Place the formed dough on a cookie sheet. With a knife score the edge of the rectangle about one inch from each side. This will form your outer crust. With a fork, poke inside the scored crust to allow the outer crust to puff in the oven but keeping the center a flat surface. Pre-cook the dough for 15 minutes. Pull out of oven to assembe the tart ingredients. Wash and prepare the asparagus trimming the ends at least by an inch. Trim it to the proper length to fit within your designed rectangular shape. Place cheese at center of crust and along the rectangular length. Add salt and fresh ground peppercorns. Place each asparagus piece on top of cheese. You will need to alternate between the top and the bottoms of the piece of asparagus to allow the asparagus to better sit on top of the tart. After the tart is assembled, drizzle olive oil on top of the asparagus. Bake for 25 minutes. The tart can be served immediately or is great served room temperature.

 

 

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Mexican Grilled Corn

Mexican Grilled Corn

mexican grilled corn4 large ears corn, with husks still attached

1/2 cup mayonnaise

1 1/2 cups crumbled cotija cheese

4 tbsp. minced fresh cilantro

4 tsp. ancho chile powder

Kosher salt and freshly ground black pepper, to taste

1 lime, cut into four wedges

 

Working with one ear of corn at a time, peel back the husks to expose the kernels, leaving husks attached at the base; remove the silk threads and tie husks together with kitchen twine around base of cob to form a handle. Repeat with remaining ears. Transfer corn to a large bowl or pot of water and let soak for 30 minutes.  Build a medium-hot fire in a charcoal grill or heat a gas grill over medium-high heat. Transfer corn to grill; cook, turning occasionally, until charred and cooked through, about 20 minutes. Remove corn from grill and brush with mayonnaise. Place cheese on a plate and roll each ear of corn in cheese to coat. Sprinkle corn evenly with some of the cilantro, chile powder, and salt and pepper, pressing the corn so that seasonings and cheese will adhere to the mayonnaise. Serve with lime wedges.

Brussels Sprouts with Bacon And Herbs

Brussels Sprouts with Bacon And Herbs

2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large

Kosher salt

3 slices bacon, diced

2 large garlic cloves, minced

1/2-C. chopped flat leaf parsley

Freshly ground black pepper

 

Bring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender.  Drain in a colander and set aside.  In a large heavy skillet, cook bacon until crisp and fat is rendered.  Remove bacon pieces with a slotted spoon and pour off all but a T. of fat.  Add garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes.  Add Brussels sprouts and cook, stirring, until they are heated through.  Stir in parsley and season with additional salt and black pepper. Serve immediately.

 

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Moque Choux

Moque Choux

12 ears corn

1/2 C. porcini mushrooms

1/2 green pepper diced

1 lg. tomato, peeled & diced

1/2 C. cooking oil

1 large onion, diced

1 clove garlic finely chopped

1 T. sugar

Salt & pepper to taste

Jalapeno pepper may be added also if you wish for some extra kick

 

Sauté onion and green pepper in oil until wilted. Cut kernels from corn cobs and scrape with knife to get milk. Add all remaining ingredients and cook slowly for one hour.

 

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Jalapeño Stuffed Tomatoes

Jalapeño Stuffed Tomatoes

4 large tomatoes

1 1/2 oz. cheddar cheese

1 slice whole wheat bread

1 small onion

1 small pickled jalapeño peppers

 

Use tomatoes held at room temperature until fully ripe.  Preheat oven to 350 F.  Cut tomatoes in halves horizontally; scoop out seeds from between cell walls.  In a food processor fitted with a steel blade, place cheese, bread, onion and pepper; process until mixture is crumbly.  Spoon onto tomato halves, dividing mixture evenly.  Press lightly into cavities.  Place in a shallow baking pan containing 1/4-inch hot water.  Bake, uncovered, until tomatoes and filling are hot, about 20 minutes.

 

Cauliflower Italiano

Cauliflower Italiano

1 lb. cauliflower florets, cut into marble-size pieces

1 T. olive oil, preferably extra virgin

2 tsp. red wine vinegar

Pinch of salt

1 oz. aged provolone, thinly shaved

Red-pepper flakes

 

Fill a skillet with 1/2″ water. Cover and set over high heat. Bring to a boil. Add the cauliflower. Cover and cook, stirring occasionally, for 4 minutes, or until crisp-tender. Drain. Meanwhile, in a bowl, combine the oil, vinegar, and salt. Whisk to blend. Add the drained cauliflower. Toss to combine. Serve on appetizer plates topped with cheese and red-pepper flakes to taste.

 

Yield: 8 servings

Calories: 42

Fat: 3g

Fiber: 1g

Braised Hearty Greens with Pancetta and Pine Nuts

Braised Hearty Greens with Pancetta and Pine Nuts

1/3 C. pine nuts

6 oz. pancetta, sliced 1/4-inch thick and chopped

1/2 C. thinly sliced red onion

2 1/2 pounds hearty greens (kale, mustard, turnip, or collards) stemmed and leaves chopped

1 C. low-sodium chicken broth

1 T. packed brown sugar

Salt and pepper

1/8 tsp. cayenne pepper

2 T. unsalted butter

2 T. red wine vinegar

 

Toast pine nuts in Dutch oven over medium heat until golden, about 5 minutes; set aside. Cook pancetta in now-empty pot until browned, 6 to 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, 1/2 tsp. salt, and cayenne. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes. Remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in pancetta, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste, and sprinkle with pine nuts. Serve.

 

 

 

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Cauliflower Au Gratin

Cauliflower Au Gratin

4 C. Cauliflower Florets

4 tsp. Butter

2 Cloves Garlic, minced

2 T. Flour

2 C. Evaporated Milk

1-2 C. Shredded Sharp Cheddar

2 T. Parsley

Salt and Pepper (cayenne)

 

Cook cauliflower until tender and set aside.  In large saucepan sauté garlic in butter.  Stir in flour, salt and pepper.  Gradually add milk, stirring until sauce boils and thickens.  Stir in cheese and parsley.  Arrange cauliflower in baking dish.  Cover with sauce and remaining cheese.  Bake until lightly browned and bubbly, about 30 minutes.

Zucchini Ribbons with Basil Butter

Zucchini Ribbons with Basil Butter

zucchini4 medium zucchini (1 1/2lbs)

1 T. butter, cut into small pieces

1 T. olive oil

2 T. grated parmesan cheese

2 T. fresh basil leaves, sliced thin

1/8 tsp. red pepper flakes

Garlic Powder, to taste

 

Bring pot of water to boil. Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds. Drain and transfer zucchini to serving bowl. Add butter, oil, parmesan, basil, red pepper flakes and garlic powder to taste; gently toss until butter is melted and zucchini are coated.

 

 

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Fennel with Sweet Onion in Tomato Vinaigrette

Fennel with Sweet Onion in Tomato Vinaigrette

fennel1 C. chopped peeled plum tomato (about 2)

2 T. white wine vinegar

1 tsp. ground cumin

2 tsp. extravirgin olive oil

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

3 C. thinly sliced fennel bulb (about 1 medium)

2 C. thinly sliced Vidalia or other sweet onion (about 2 medium)

2 T. chopped fresh parsley

1 T. fresh lemon juice

8 kalamata olives, pitted and quartered

 

Place tomato in a medium bowl; mash lightly with the back of a spoon. Add vinegar and next 5 ingredients (through garlic) to bowl; toss to combine. Add fennel and remaining ingredients; cover and chill.

 

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Royal Carrot Soup

Royal Carrot Soup

soup3 C. chicken broth

2 C. Florida grapefruit juice

6 to 8 carrots, pared, cut in chunks

1 onion, cut in chunks

3/4 tsp. ground cumin

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 C. sour cream, or yogurt

diced fresh herbs, if desired

In large saucepan, combine broth, grapefruit juice, carrots, onion, cumin, cinnamon and salt.  Bring to a boil.  Reduce heat.  Simmer 25 minutes or until carrots are tender.  Puree vegetables and cooking liquid in a blender or food processor.  Return to saucepan; heat.  Serve with sour cream or yogurt. Sprinkle with herbs, if desired.

 

Tomatoes with Crispy Bread Topping

Tomatoes with Crispy Bread Topping

tomato8 roma tomatoes, cored and cut in half lengthwise (about 1 1/3 pounds)

Kosher salt

Freshly ground black pepper

1/2 C. soft whole wheat bread crumbs

1 T. Parmesan Cheese

1/4 C. thinly sliced green onions

2 T. chopped fresh thyme

1 T. chopped fresh flat-leaf parsley

1 T. chopped fresh tarragon

1 T. extra-virgin olive oil

2 cloves garlic, minced (1 tsp. minced)

 

Preheat oven to 400 degrees F. Sprinkle the cut sides of the tomatoes with kosher salt and pepper. Arrange tomatoes, cut sides up, in a shallow baking pan. Set aside. In a small bowl combine the bread crumbs, cheese, green onions, thyme, parsley, tarragon, olive oil, and garlic. Sprinkle atop tomato halves. Bake, uncovered, for 15 to 20 minutes or until the tomatoes are heated through and the bread crumbs are browned and crisp.

 

Yield: 4 servings

Calories: 75

Fat: 4g

Fiber: 3g

 

 

 

Zesty Grilled Corn Relish

Zesty Grilled Corn Relish

4 ears yellow corn

1 red pepper, halved and seeded

1 small onion, halved

1/4 C. chopped cilantro

2 T. fresh lime juice

1 T. olive oil

1 tsp. salt

1/2 tsp. ground red pepper

 

Grill first three ingredients, on a lightly greased grill rack, turning occasionally for 10 minutes until tender. Remove pepper and onion and set aside. Grill corn an additional 10 minutes. Cool slightly. Cut corn from cob. Sweat pepper in plastic bag; peel charred skin. Chop pepper and onion. Add to corn. Combine cilantro, lime juice, olive oil, salt and pepper. Toss with corn mixture. Serve as a side dish a top grilled fish, pork or chicken or as a chunky salsa with tortilla chips.

 

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Asparagus Rolls with Herb Sauce

Asparagus Rolls with Herb Sauce

asparaguswraps10 Asparagus spears

5 Phyllo Pastry Shears

4 T. Butter

 

For the sauce:

2 Shallots (finely chopped)

1 Bay leaf

1/2 C. Dry white wine

1/2 C. Butter (soft)

1 T. Herbs (fresh, finely chopped)

 

Salt and Pepper (to taste)

Chopped Chives for garnish

 

Preheat oven to 400 degrees. Melt the butter. Cut the phyllo pastry sheets in half, then brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape. Trim the asparagus. If it is thick, then peel the asparagus (as all good European chefs would do). Then lay a spear on top at the longest pastry edge and roll up towards the shortest edge. Make nine more rolls the same way. Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the preheated oven for about eight minutes or until golden brown. Meanwhile, back at the sauce: put the shallots, bay leaf and wine into a saucepan. Cover with a tight-fitting lid and cook over a high heat until the wine is reduced to 3-4 T. Strain the wine mixture into a bowl. Whisk in the butter, a little at a time, until the sauce is smooth and glossy. Stir in the herbs and season to taste with salt and pepper. Return to pan and keep the sauce warm until ready to serve. When you drizzle the sauce over the rolls at serving time, sprinkle with a few chopped chives for garnish.

Asparagus & Citrus Salad

Asparagus & Citrus Salad

2 T. Finely chopped shallot

1 T. Good-quality balsamic vinegar

1 tsp. Sherry vinegar

3 Oranges, preferably blood oranges

11/2 lb. Asparagus, trimmed

2 to 3 T. Extra-virgin olive oil

Freshly Ground black pepper to taste (optional)

 

In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 min. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the shallots. Juice the zested orange to yield about 1/3 C. and add the juice to the shallots and vinegar. Slowly pour in the olive oil, stirring to mix.  Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 min. Drain and spread the spears on paper towels to cool.  Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit vertically, following the contours. Slice the peeled orange horizontally into 1/4-inch slices. Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper, if you like, and serve immediately.

 

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BBQ Corn

BBQ Corn

12 ears fresh corn, husks on

1/4 C. Kosher Salt

1/8 C. crushed garlic

1/8 C. coarse black pepper

1 quart beer

 

Place corn in an ice chest; remember to leave the husks on the ears. Add salt, pepper & garlic. Pour beer over top. Cover with bagged ice. Set aside overnight. Preheat grill to 200 degrees F. Place corn on rack. Cook indirect for 1 hour, turning every 20 minutes or so. Kernels should give easily under pressure when done.

 

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Asparagus, Pecorino and Red Onion Salad

Asparagus, Pecorino and Red Onion Salad

 

1 bunch pencil asparagus, tough bottom stems removed

1 small red onion, finely diced

1 cup coarsely grated aged pecorino

1/2 cup red wine vinegar

Extra-virgin olive oil

Kosher salt

 

Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of “cook” or tenderize the asparagus.  It is best to do this about an hour or so in advance to let the flavors “marry”.  Semplice!

Sweet Corn Tomalito

Sweet Corn Tomalito

Sweet corn pudding served on the side with many of Chevy’s entrees.  You can use frozen corn, thawed and drained in place of fresh corn, if you can’t find good fresh corn.

6 C. fresh Corn Kernals

¾ C. Milk

¼ C. Butter

½ C. Prepared Masa for Tamales (or use masa harina, reconstituted with milk, according to package directions.

2/3 C. Sugar

¾ C. Cornmeal

¾ tsp. baking Powder

¾ tsp. Salt

¼ C. Milk

Preheat oven to 250.  Blend 3 C. corn kernels and milk in blender until smooth.  Whip butter, masa, and sugar together in a food processor until light and fluffy, about 2 minutes.  Combine with all remaining ingredients, including corn puree and remainder of corn kernels.  Mix well and pour into a 9 x 13” pan.  Cover with aluminum foil.  Set pan in a large roasting pan.  Add enough water to reach ¾ of the way up the 9 x 13” pan.  Bake for 1 ½ to 2 hours, or until corn mixture registers 175 on an instant read thermometer and corn mixture is set.  Scoop out portions and serve hot.

 

 

Prepared masa can be purchased from a tortilla factory, or in some Mexican markets.

 

 

From Chevy’s Tex Mex Cookbook

Asparagus with Scallion Butter

Asparagus with Scallion Butter

3 lb. Thin asparagus (about 40), trimmed and peeled
1/2 stick (1/4 cup) Unsalted Butter
1/2 C. Minced white part of Scallion (or shallots)
1 tsp. Freshly grated lemon zest
12 Whole Black Peppercorns

 

In a kettle of boiling salted water cook the asparagus for 3 to 5 minutes, or until it is tender but not limp, and drain it well in a colander. In a small saucepan melt the butter, stir in the scallion, the zest, the peppercorns, and salt to taste, and simmer the mixture for 3 minutes. Strain the butter mixture through a fine sieve into the kettle, add the asparagus and salt and pepper to taste, and heat the asparagus over moderately high heat, tossing it gently, until it is heated through.

 

Fiddlehead Salad with Sesame Vinaigrette

Fiddlehead Salad with Sesame Vinaigrette

 

fiddle2

4 cups of fiddleheads, cleaned and trimmed of any brown parts

 

Large bowl of ice water

 

1-1/2 teaspoons toasted sesame seeds

 

3 large green onions (scallions) cut into thin slices, white parts only – reserve some chopped green ends for garnish

 

Vinaigrette:

 

2 teaspoons rice vinegar

 

3 Tablespoons peanut oil or other neutral oil such as canola or safflower (avoid using peanut oil if there is a concern about peanut allergies)

 

½ teaspoon Asian sesame oil

 

1 Tablespoon dark sodium-reduced soy sauce

 

¼ teaspoon red pepper flakes (or more, to taste)

 

1 teaspoon sugar

 

1 clove garlic, very finely minced

 

 

 

Prepare a large bowl of ice water and set aside. Fill a saucepan with enough water to just cover 4 cups of fiddleheads and bring to a boil. Add fiddleheads and cook until just tender, about 5 minutes. Drain fiddleheads and plunge immediately into the ice water to stop cooking. Drain again and place on a dishtowel or paper towel to dry thoroughly. In a small bowl, prepare vinaigrette. Add rice vinegar, peanut oil, sesame oil, soy sauce, red pepper flakes, sugar and garlic and whisk until well combined. Place cooked fiddleheads and green onion slices in a bowl and toss with vinaigrette until dressing evenly coats the fiddleheads. Place salads on a plate and garnish with toasted sesame seeds and a sprinkling of green onion slices.

 

 

 

Thai Vegetable Medley with Coconut Milk and Cilantro

Thai Vegetable Medley with Coconut Milk and Cilantro

3/4 C. uncooked short or long grain brown rice

1 T. canola oil

1 tsp. minced gingerroot

1 medium onion, cut in half and sliced

1 tsp. kosher salt, or to taste

Neck of 1 butternut squash, cut into1-inch cubes (about 11/2 C.)

2 medium turnips, trimmed and cut into 8 wedges each

2 medium carrots, cut into 1-inch pieces

4 medium red or fingerling potatoes, cut into 1-inch pieces

2 medium zucchini, cut into 1-inch pieces

2 plum tomatoes, seeded and diced

2 1/2 C. hot vegetable broth, or more as needed

1 tsp. red or yellow Thai curry paste, or more to taste

1 C. low-fat coconut milk

1 1/2 T. fresh lime juice

1/4 C. cilantro leaves

 

Cook the brown rice; keep warm. Meanwhile, heat the canola oil in a large nonstick pan set over medium-high heat. Add the ginger, onions and salt; cook 4 to 5 minutes, or until the onions begin to soften. Reduce the heat to low and, in separate sections of the saucepan, add the butternut squash, turnips, carrots, potatoes and zucchini. Scatter the tomatoes over the other vegetables; simmer gently. In a separate saucepan set over medium heat, whisk the hot broth with the curry paste until the paste dissolves. Pour just enough of the curried broth over the vegetables to cover them; simmer over medium heat, covered, for 20 to 25 minutes, or until the vegetables are tender but not overcooked. In a separate pan set over medium-high heat, boil the coconut milk until it reduces in volume by half. Pour over the vegetables; simmer gently for 5 minutes. When you are ready to serve, stir in the lime juice. Spoon equal portions of cooked brown rice into warmed bowls and top with the curry. Scatter cilantro leaves on top for garnish.

 

Fiddlehead and Wild Leek Salad with Bacon

Fiddlehead and Wild Leek Salad with Bacon

8 oz fiddleheads

8 oz wild leeks (ramps)

4 slices of bacon

1 oz sliced almonds

1 T. Dijon mustard

2 fl oz white wine vinegar

5 fl oz olive oil

Salt & pepper to taste

 

Clean and wash fiddleheads and leeks. Blanch both in boiling water for 1 minute. Refresh in cold water and allow to drain Grill the bacon until crispy, then cut into small strips. Combine the mustard, vinegar and oil, season with salt and pepper, and pour over leeks and fiddleheads. Chill for two hours then serve with chopped bacon and almonds sprinkled on top.

 

 

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Spicy Fried Onion Rings

Spicy Fried Onion Rings

2 Large sweet onions

1 Egg yolk

1 C. Flour

1 T. Cayenne powder

1/4 tsp. Baking soda

1 1/4 tsp. Salt

2 C. Buttermilk

Vegetable oil

 

Slice onions into thin rings. Combine egg yolk, flour, cayenne, baking soda, salt and buttermilk. Mix well. Dip rings into batter and coat thoroughly. Heat oil to 375 degrees; when hot, add rings and fry for 4 to 5 minutes, until lightly browned. Remove with a slotted spoon and drain on paper towels.

 

 

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Asparagi Fritti al Proscuitto

Asparagi Fritti al Proscuitto

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

Asparagi Fritti al Proscuitto

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.

 

Magnificent Mushrooms

Magnificent Mushrooms

1 pound fresh mushrooms, halved

1/2 cup dry vermouth

1/2 cup vegetable oil

1/2 cup red wine vinegar

1 clove garlic clove, crushed

2 tablespoons onions, chopped

1 tablespoon dried basil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

1/2 teaspoon dry mustard

 

Put mushrooms in a jar.  Combine remaining ingredients and mix well.  Pour over mushrooms.  Seal and store in refrigerator.  Will keep several weeks.

 

Pickled Asparagus

Pickled Asparagus

asparagus tipsThis recipe averages approximately 6.5 pints per pound of asparagus.

 

5 lbs fresh asparagus (wash and trim stem)

Lots of Ice (to quick cool after blanching)

Garlic cloves

Chili peppers (dried red peppers)

Brine – combine ingredients and bring to a boil (this is a double batch)

3 quarts water

2 quarts white vinegar

10 tbsp pickling spice

10 tbsp pickling salt

 

Sanitize canning jars and keep hot.  Clean rings if necessary.  Simmer lids in boiling water.   Prepare brine and bring to boil.  Fill canning kettle and bring to a boil.  Fill blanching pot and bring to a boil.

 

Blanch asparagus 1 ½ minutes in boiling water, transfer immediately into ice water bath to FAST COOL.

 

Fill per pint jar:

1 clove garlic

1 red chili pepper (if spicy asparagus is desired)

Asparagus spears (cut to size)

Add brine to fill line (at top of neck of jar)

 

Clean jar rim with a paper towel with rubbing alcohol.  Place hot lid on jar rim, add ring & tighten.  Process jars in a hot water bath at boil for 15 minutes, cool completely.

 

NOTE: 10 tablespoons is slightly less than 2/3 cup

Marinated Mushroom Salad

Marinated Mushroom Salad

1 cup vegetable oil

2 tsp. salt

2 1/2 tsp. dry basil

2 1/2 tsp. Dijon mustard

1/2 tsp. pepper

1/2 tsp. paprika

5 T. white wine vinegar

4 tsp. lemon juice

2 pounds fresh mushrooms, sliced

1 1/2 cups thinly sliced green onions (green tops included)

1 quart cherry tomatoes, washed and stems removed

 

In a large bowl suitable for marinating, (glass, stainless steel or ceramic) whisk the oil, salt, basil, mustard, pepper, paprika, white wine vinegar and lemon juice. Mix in mushrooms and green onions. Cover, marinate for one hour at room temperature, stirring occasionally. Just before serving, fold in tomatoes, and place on bed of lettuce. Serves 8 – 12. This is a wonderful buffet dish or a take along to a potluck dinner.

Grilled Veggies

Grilled Veggies

2 lb. button mushrooms
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks

1 C. dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 C. sherry vinegar
1 tsp. green peppercorns
1/3 C. extra virgin olive oil
1 T. chopped fresh thyme
Salt
Freshly ground black pepper

Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a small sauté pan over high heat and reduce until about 1 T. of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes.  In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.

Simple Cream of Asparagus Soup

Simple Cream of Asparagus Soup

cream-of-asparagus-soup-copy-1024x8574 T. butter

2 T. cornstarch

5 C. stock

1 pound fresh asparagus

2 egg yolks

1/3 C. milk

salt and ground white pepper to taste

1/3 C. heavy cream

 

Melt butter in a 2 quart saucepan. Remove from heat and blend in cornstarch. Stir and cook 1 minute. Remove from heat, add stock, and mix well. Bring to boiling point, stirring frequently. Wash and trim asparagus. Cut off tips and cook them in 1/2 inch of boiling water in a separate saucepan. Cut remaining asparagus in 1/2 inch pieces cook in additional stock until tender and add to the soup. Beat egg yolks with milk add to soup, and bring it to boiling point. Stir in salt, pepper, cream and asparagus tips. Heat. Serve hot. Makes 6 to 8 servings.

 

Garlic Cauliflower

Garlic Cauliflower

2 tsp. olive oil
1-1/4 lbs. cauliflower florets
1 medium red bell pepper, seeded and cut into 1/2 inch strips
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1/4 cup vegetable stock or water

Heat oil in a heavy nonstick skillet over medium high heat. Sauté next 4 ingredients 2-3 minutes, stirring frequently. Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.

 

Mushroom and Onion Gratins

Mushroom and Onion Gratins

1 lb. Mushrooms, sliced thin
1/2 stick (1/4 cup) unsalted butter
1/4 C. All-purpose flour
2 lg. Onions (about 1 3/4 pounds), sliced very thin
6 tsp. Heavy cream
1 C. Grated Gruyère
1/4 C. Fresh fine bread crumbs

 

In a skillet cook the mushrooms in 2 1/2 tsp. of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes. In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tsp. of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.

 

Snow Peas Canton

Snow Peas Canton

1 T. peanut oil

4 to 5 fresh garlic cloves, minced

1/2 pound pea pods, trim ends, remove strings

5 ounces bamboo shoots, sliced, drained

8 ounces water chestnuts, drained, sliced

1/4 C. canned or fresh chicken broth

2 tsp. soy sauce

1 tsp. cornstarch

2 tsp. water

 

Heat oil in a large skillet or wok.  Sauté garlic until light brown.  Add peas, bamboo shoots and water chestnuts.  Stir-fry one minute.  Add chicken broth and soy sauce.  Cover and cook another minute.  Combine cornstarch and water.  Stir into skillet.  Cook over high heat until sauce thickens and appears glossy, about 1 minute.

 

Layered Gazpacho

Layered Gazpacho

In a clear decorative jar with a screw-top lid or a clear trifle bowl, layer the following ingredients in the order given, tamping down lightly after adding each layer:

 

2 C. sliced celery

2 C. chopped yellow pepper

Handful of Kalamata olives

2 C. chopped red pepper

1 large chopped white onion

2 C. chopped green peppers

Handful of Spanish olives

2 C. peeled, halved lengthwise and sliced cucumber

 

Drizzle extra virgin olive oil and Red wine vinegar over the vegetables, seal with lid, and turn the jar side to side, up and down, until the oil and vinegar is mixed through all layers. Refrigerate until ready to use, serving chilled.  Between each layer you may sprinkle lightly with salt and pepper, if desired.

 

Yield:

Calories:

Fat:

Fiber:

 

Creamy Baked Fennel

Creamy Baked Fennel

fennelSalt and pepper

2 large fennel bulbs, cored and cut into strips, plus 2 T. coarsely chopped fennel fronds

1 C. heavy cream

1 tsp. fennel seeds

1 tsp. grated lemon peel

1 C. grated parmesan cheese

 

Preheat the oven to 450 degrees . In a large nonstick skillet, bring 3/4 C. water to a boil with 3/4 tsp. salt and 1/4 tsp. pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes. Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 C., about 3 minutes. Add the fennel seeds and lemon peel, cover and let steep for 3 minutes; strain into a shallow 2-quart baking dish. Stir in the cooked fennel bulb strips and 1/4 C. parmesan. Sprinkle with the remaining 3/4 C. parmesan and bake until browned and bubbly, about 15 minutes. Sprinkle with the fennel fronds.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Sesame Stir-Fried Chinese Greens

Sesame Stir-Fried Chinese Greens

2 tsp. canola oil

2 lb. baby bok choy

2 T. low-sodium soy sauce

1 T. rice wine vinegar

2 tsp. toasted sesame oil

1 T. toasted sesame seeds

 

In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

 

Yield:  6 servings

Calories:  61

Fat: 4g

Fiber: 2g

Spinach Balls

Spinach Balls

2 (10 oz.) pkg. frozen spinach, chopped

2 C. seasoned (any flavor) croutons

1 C. parmesan cheese, grated

4 eggs, slightly beaten

1/2 C. butter, softened to room temperature

1/2 tsp. white pepper

1/4 tsp. nutmeg

 

Cook spinach according to package directions. Drain well. Place in strainer and use back of spoon to press out water. In blender, grind croutons into fine crumbs. Mix thoroughly spinach, crumbs, cheese, eggs, butter, and seasonings. Shape into balls, about 1″ in diameter, on a cookie sheet – lined with waxed paper. Freeze about 1 hour. Remove from freezer and place in airtight containers. (Can be frozen up to 6 weeks)  To serve, place on an ungreased cookie sheet. Bake in preheated oven of 350 degrees – 400 degrees F. or 10 – 15 minutes until firm.

 

Yield:

Calories:

Fat:

Fiber:

 

Grilled Garden Medley

Grilled Garden Medley

2 sm. Zucchini

2 sm. Onions

1 Red Bell Pepper

1/8 tsp. Garlic Powder

1/8 tsp. Paprika

Dash Pepper

1/8 tsp. Salt

 

Prepare vegetables by cutting zucchini, onion, and pepper in large bite sized pieces. Sprinkle seasonings on vegetables and toss to coat evenly.  Stir-fry in skillet until tender, or cook on grill.  To cook on grill, spray a piece of aluminum foil with non-stick cooking spray and place on grill top.  When the barbecue is hot, arrange vegetables on the foil.  Close hood and cook 15 minutes, turning with spatula halfway through cooking.

Fried Not-So-Green Tomatoes

Fried Not-So-Green Tomatoes

Freshly cooked bacon and the rendered bacon fat

A large green tomato that shows tinges of pink

Salt, pepper and flour

Brown sugar

1/2 C. light cream or half and half

 

Slice a thin slice off the top and bottom of the tomato and remove the core. Slice into half inch slices. Salt and pepper each slice and dredge in flour. Fry in enough hot bacon fat to cover the skillet. Turn tomatoes over and sprinkle with brown sugar. Brown, flip again, and sprinkle with more sugar. Each side of the tomato will be cooked twice and the brown sugar should caramelize. Remove tomatoes from pan and leave about 1 T. bacon fat. (Sometimes you will have to add an extra T. of fat because the tomatoes will have soaked up the fat in the pan.) Add a tsp.  or two of flour and cook and stir a minute or so. Stir in half a C. of cream and bring to a boil. Season, pour gravy over tomatoes, and serve with the bacon. Note: Use fairly high heat and watch closely. The tomatoes will turn to mush if the browning process takes too long.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Grilled Cabbage

Grilled Cabbage

 

Cut a head of cabbage into 8 wedges.  Place one wedge on a large piece of foil that has been sprayed with cooking spray.  If desired, add slices of onion and carrot.  Sprinkle on 2 T. Water, Vinegar, Apple Juice or other liquid.  Wrap foil packet to totally enclose cabbage and prevent any liquid from draining out.  Place on grill over low coals for 45 minutes to an hour.

 

Yield:

Calories:

Fat:

Fiber:

Cheesy Lemon Brussels Sprouts

Cheesy Lemon Brussels Sprouts

bruss2 lb. Brussels Sprouts

4 T. olive oil

5 cloves garlic, minced

1 lemon, juiced and zested

3 T. gruyere, grated

Sea salt

Pepper

 

Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved Brussels sprouts to the pan and sauté for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic half way through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.