Kristen's Recipes

Thyme or basil

2 or 3 sprigs rosemary

Coarsely ground black pepper

1 quartered red onion, cut into wedges

1 zucchini, sliced

Red and green bell peppers, seeded and sliced

1 small eggplant, optional

3 T. red wine vinegar

1/3 C. extra virgin olive oil

Salt and pepper to taste

1 pint grape tomatoes

 

In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender.  Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.

 

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2 tsp. Olive Oil

1/4 tsp. Garlic Powder

1/8 tsp. Salt

1 T. Grated Parmesan Cheese

 

Cut eggplant into slices about 3/4” thick.  Brush both sides with olive oil.  Spray a piece of aluminum foil, large enough to hold the slices, with non-stick cooking spray and place on the barbecue grill.  When foil gets hot, place eggplant slices on foil.  Sprinkle with garlic powder and salt.  Close hood and cook eggplant about 8 minutes, turning slices halfway through cooking time.  Remove from grill and sprinkle with parmesan cheese.

6 tablespoons butter, softened

Salt and pepper to taste

 

Peel back corn husks and remove silk. Soak in large bowl of cold water for 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate.  Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.  Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

 

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1 medium onion, finely chopped

1 large garlic clove, finely chopped

3 to 4 large bunches Swiss chard, stems cut into 1/4-inch pieces (2 C. s), and leaves cut into 3/4-inch strips, then halved (18 C. s)

6 T. all-purpose flour

2 3/4 C. whole milk

1/4 tsp. freshly grated nutmeg

1 3/4 tsp. coarse salt

Freshly ground pepper

3/4 C. heavy cream

 

Melt 2 T. butter in a large sauté pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 T. water; cook, stirring occasionally, until very tender, about 15 minutes.  Transfer to a large bowl; cover. Add remaining chard leaves and 2 T. water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl. Melt remaining 4 T. butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.

 

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2 tsp. olive oil

1/4 C. of McCormick Grill Mates Teriyaki grilling sauce

1 C. Kikkoman stir-fry sauce

3T of House of Tsang classic stir-fry sauce

2 shakes Worcestershire sauce

2 shakes soy sauce

2 shakes Kikkoman teriyaki sauce

 

Heat oil until very hot. Drop frozen beans into oil and turn immediately to coat beans with oil. Add the remaining ingredients and stir until well coated. Cook on low until tender, approximately 15 minutes. Season to taste.

 

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2 tsp. minced Chives

3 tsp. low fat Mayonnaise

1 1/2 tsp. Dijon Mustard

Salt and Pepper

4 tsp. Grated Parmesan Cheese

 

Preheat oven to 375. Cut tomatoes in half horizontally and place cut side up on baking tray. In bowl stir chives, mayo, mustard, salt, pepper and two tsp. of cheese. Once mixed, divide between tomatoes. Sprinkle remaining cheese over top and bake for 10 minutes or until tomatoes are hot. Once this is done, quickly put the tomatoes under the broiler to really get the topping brown and melted. Serve hot.

 

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1/2 Onion, julienned

1 head Cauliflower, sliced into 1/4” thick pieces

1 clove Garlic, minced

1 tsp. White Wine

1 1/2 C. Chicken Stock

1 T. chopped Parsley

2 tsp. chopped Thyme

1 tsp. grated Parmesan Cheese

Salt and Pepper

 

In oven proof sauté pan, heat olive oil over medium low heat. Add onion and cook until soft and caramelized, about four minutes. Add cauliflower and sweat a few minutes. Add garlic and cook 30 seconds. Add wine and cook another minute. Add stock, stir in parsley and thyme. Cover with foil and bake in 400 oven for 20 minutes. Remove foil, sprinkle with cheese and broil a few minutes, until browned on top.

 

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2 tsp. Red Wine Vinegar

2 tsp. fresh rosemary, chopped

2 cloves Garlic

1 tsp. low fat Mayonnaise

1/2 C. extra virgin olive oil

Salt and pepper to taste

30 asparagus spears

Zest from 1 lemon

 

Combine the lemon juice, vinegar, rosemary, garlic and mayonnaise. Whisk in the olive oil in a slow, steady stream, to form a creamy sauce. Season with salt and pepper to taste. Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or until tender but still bright green. Drain the water from the asparagus and “shock” asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Drain asparagus again and pat dry. Arrange asparagus on a serving platter and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.

 

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1 T. Coriander Seeds

4 cloves Garlic, minced

1 hot Green Chili, seeded and thinly sliced

2” piece Ginger, peeled and cut into very thin slivers

½ tsp. Chili Powder

½ tsp. ground Cumin

½ tsp. ground Turmeric

1 medium head Cauliflower, trimmed and cut into florets

1 tsp. Salt

1 large Potato,  peeled and cut into 1” cubes

1 tsp. Garam Masala

¼ C. finely chopped fresh Cilantro

2 Tomato, thinly sliced

 

In large saucepan, heat oil over high heat until very hot but not smoking.  Add cumin seeds and cook, stirring contantly, for 30 seconds, until they pop and blacken.  Reduce heat to low, add garlic, chili pepper, and ginger and cook, stirring constantly, for 5 minutes, until fragrant.  Stir in chili powder, coriander, turmeric, cauliflower and salt and cook, covered for 10 minutes.  Gently stir in potatoes and 1-2 T. cold water to prevent mixture from sticking.  Cover and cook 20 minutes.  To serve, sprinkle with garam masala and garnish with cilantro and tomatoes.

 

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1/2 Onion, julienned

1 head Cauliflower, sliced into 1/4” thick pieces

1 clove Garlic, minced

1 tsp. White Wine

1 1/2 C. Chicken Stock

1 T. chopped Parsley

2 tsp. chopped Thyme

1 tsp. grated Parmesan Cheese

Salt and Pepper

 

In oven proof sauté pan, heat olive oil over medium low heat. Add onion and cook until soft and caramelized, about four minutes. Add cauliflower and sweat a few minutes. Add garlic and cook 30 seconds. Add wine and cook another minute. Add stock, stir in parsley and thyme. Cover with foil and bake in 400 oven for 20 minutes. Remove foil, sprinkle with cheese and broil a few minutes, until browned on top.

3 red onions cut into thick wedges

Fresh basil, minced, or dried basil

Juice of 1 lime

4 or 5 shallots, halved

3 Vidalia (or yellow) onions, cut into thick wedges

3 leeks, cut lengthwise, rinsed well and sliced into 2″ lengths

 

Heat oil in deep skillet over low heat. Add onions and cook, stirring until they begin to soften, about 10 minutes. Add shallots and cook, stirring, 4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5 minutes. Add a little water and a sprinkling of basil. Cover and simmer until any remaining liquid has been absorbed. Remove from heat and stir in lime juice.

2 tsp. Red Wine Vinegar

2 tsp. fresh rosemary, chopped

2 cloves Garlic

1 tsp. low fat Mayonnaise

1/2 C. extra virgin olive oil

Salt and pepper to taste

30 asparagus spears

Zest from 1 lemon

 

Combine the lemon juice, vinegar, rosemary, garlic and mayonnaise. Whisk in the olive oil in a slow, steady stream, to form a creamy sauce. Season with salt and pepper to taste. Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or until tender but still bright green. Drain the water from the asparagus and “shock” asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Drain asparagus again and pat dry. Arrange asparagus on a serving platter and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.

2 tsp. olive oil

1/4 C. of McCormick Grill Mates Teriyaki grilling sauce

1 C. Kikkoman stir-fry sauce

3T of House of Tsang classic stir-fry sauce

2 shakes Worcestershire sauce

2 shakes soy sauce

2 shakes Kikkoman teriyaki sauce

 

Heat oil until very hot. Drop frozen beans into oil and turn immediately to coat beans with oil. Add the remaining ingredients and stir until well coated. Cook on low until tender, approximately 15 minutes. Season to taste.

2 tsp. minced Chives

3 tsp. low fat Mayonnaise

1 1/2 tsp. Dijon Mustard

Salt and Pepper

4 tsp. Grated Parmesan Cheese

 

Preheat oven to 375. Cut tomatoes in half horizontally and place cut side up on baking tray. In bowl stir chives, mayo, mustard, salt, pepper and two tsp. of cheese. Once mixed, divide between tomatoes. Sprinkle remaining cheese over top and bake for 10 minutes or until tomatoes are hot. Once this is done, quickly put the tomatoes under the broiler to really get the topping brown and melted. Serve hot.

 

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1 1/2 lb. portabello mushrooms (sliced 1/4″ thick)

1 lb. crimini mushrooms (sliced 1/8″ thick)

1/2 lb. shiitake mushrooms (thinly sliced)

1/2 stick Butter

3 inches leeks (halved and sliced)

1 medium red onion (chopped)

4 medium scallion (chopped)

1/2 C. balsamic vinegar

2 T. tamari soy sauce

1/2 tsp. sea salt

1 tsp. black pepper

3 T. garlic cloves (minced)

3 medium shallots (minced)

1 T. nutritional yeast

 

Halve portabellas and cut into 1/4-inch-thick slices. Cut crimini into 1/8-inch-thick slices and slice fresh shiitakes. Chop shallots, onions, garlic and leeks.  In a 12-inch heavy skillet, cook half of shallot mixture in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until mushroom liquid is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered.  Cook remaining shallot mixture in remaining butter over moderate heat, stirring, 1 minute. Add crimini and shiitake, salt and pepper and cook, stirring occasionally, until mushroom liquid is evaporated, about 10 minutes. Add to portabellas and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered. Diagonally cut scallions into thin slices. In a bowl, whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions. Leftover Mushroom Medley can be made into fabulous mushroom soup! In a large saucepan over medium heat, add an appropriate amount of your favorite seasonings and Milk and Cream to the Mushroom Medley leftovers.

 

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1 Large ripe tomato, blanched, peeled, and chopped

1 Small white onion, chopped

Pat of butter or a splash of olive oil

Salt and Pepper

 

Melt butter (or heat olive oil) in a fry pan. Add zucchini slices and chopped onion and sauté until soft. Add tomato and stir until tomato is cooked down to create a sauce. Salt and pepper to taste.

1 green bell pepper, chopped

1 tablespoon oil

1 tomato, chopped

1 pound fresh spinach, stems removed

3/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup peanut butter

 

Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.

1 lb. acorn squash, washed

1/4 C. brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 C. sunflower kernels

 

With a sharp pointed knife, cut a few small slits through the skin of the squash; place it in a microwave for 1-2 minutes on high power to soften a bit. Then, using a large, sharp knife, cut squash in half, remove seeds and membranes; cut into four pieces. Place pieces in a glass-baking dish and cover tightly with plastic wrap. Microwave on high for 5-6 minutes. Test for doneness by carefully removing wrap and inserting the sharp point of a knife into the flesh. Mix brown sugar, cinnamon and nutmeg in a small bowl and add an equal amount to the center of each piece. Cover and heat for about 1 minute until sugar is melted. Sprinkle each piece with 1 T. of sunflower kernels.

2 large acorn squash (seeded and halved)

1 C. cranberries (dried)

1/2 C. hot water

1 stick Butter

1/2 lb. shiitake mushrooms (stemmed and chopped)

1/2 C. red onion (chopped)

1 1/2 tsp. sage (rubbed)

1/2 tsp. black pepper (ground)

2 tsp. tamari soy sauce

2 C. bread crumbs (whole wheat)

 

Preheat oven to 425°F. Season squash cavities with salt and pepper. Place squash cut side down in 8x8x2-inch glass baking dish and bake for 30-40 minutes.  Combine dried cranberries and hot water in small bowl. Melt 6 T. butter in heavy medium skillet over medium heat. Add mushrooms, onion, sage, black pepper, and tamari, and sauté until soft, about 5 minutes. Add bread crumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt.  Mound stuffing into squash halves. Dot with remaining 2 T. butter. Bake until heated through and crisp on top, about 10 minutes.

1 lb. crimini mushrooms (sliced 1/8″ thick)

1/2 lb. shiitake mushrooms (thinly sliced)

1/2 stick Butter

3 inches leeks (halved and sliced)

1 medium red onion (chopped)

4 medium scallion (chopped)

1/2 C. balsamic vinegar

2 T. tamari soy sauce

1/2 tsp. sea salt

1 tsp. black pepper

3 T. garlic cloves (minced)

3 medium shallots (minced)

1 T. nutritional yeast

 

Halve portabellas and cut into 1/4-inch-thick slices. Cut crimini into 1/8-inch-thick slices and slice fresh shiitakes. Chop shallots, onions, garlic and leeks.  In a 12-inch heavy skillet, cook half of shallot mixture in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until mushroom liquid is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered.  Cook remaining shallot mixture in remaining butter over moderate heat, stirring, 1 minute. Add crimini and shiitake, salt and pepper and cook, stirring occasionally, until mushroom liquid is evaporated, about 10 minutes. Add to portabellas and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered. Diagonally cut scallions into thin slices. In a bowl, whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions. Leftover Mushroom Medley can be made into fabulous mushroom soup! In a large saucepan over medium heat, add an appropriate amount of your favorite seasonings and Milk and Cream to the Mushroom Medley leftovers.

 

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