2 T. Besan Chickpea Flour
4 Egg Whites
2 T. 1% Milk
2 Fresh Zucchini Squashes with Skin
2 tsp. Extra Virgin Olive Oil
Shred zucchini including skin. Beat egg whites with milk and desired seasonings. Add chickpea flour and stir until thoroughly combined. Add zucchini and toss well until coated. Heat oil in a frying pan over medium heat. Drop spoonfuls of zucchini mixture similar to the process of making pancakes. Cook 5 minutes per side.
Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)
12 (6 inch) flour tortillas
1 ½ c. grated Monterey Jack Cheese (about 6 ounces)
8 ounces goat cheese, crumbled
2 large red jalapeno chiles, finely diced (I used green jalapenos)
¼ c. fresh basil leaves, chiffonade
Salt & Pepper
2 T. canola oil
¼ c. grated Cotija cheese
2 t. Ancho chile powder
Smoked Red Pepper Sauce (recipe follows)
Charred Corn Relish (recipe follows)
Smoked Red Pepper Sauce (Make first)
Makes about 2 ½ cups
4 red bell peppers, roasted, peeled, seeded, and chopped
½ small red onion coarsely chopped
4 cloves of roasted garlic
¼ c. red wine vinegar
1 T. honey
1 T. Dijon mustard
1 T. chipotle chile in Adobo sauce, puree
Salt & Pepper
½ c. canola oil
Roast the red peppers and the garlic in a 375 oven until peppers are charred and garlic is tender. Set garlic aside. Put peppers in a bowl and cover with a lid or plastic wrap and let sit for about 15 minutes. Peel, halve and seed. (Peppers and chiles can be roasted ahead and stored for about 5 days in the refrigerator.) Combine all ingredients except oil in a blender or processor and blend until smooth. With motor running slowly add oil and blend until emulsified. Strain into a bowl. (Can be made one day ahead and refrigerated)
Charred Corn Relish (Make Second)
4 ears of corn, grilled and kernels removed from the cobs
½ small red onion, thinly sliced
2 T. balsamic vinegar
1 T. honey
2 T. chopped fresh basil
Salt & Pepper
Combine all ingredients, S&P to taste. Let sit at room temp for at least 15 minutes or up to one hour before serving.
To Assemble: Preheat oven to 425. Place 8 tortillas on a flat surface and divide in order, the Monterey Jack, goat cheese, jalapenos and basil among the tortillas. Season with salt and pepper. Stack the tortillas to make 4 2-layer tortillas and top each with the one remaining tortilla. ** Brush the tops with oil and sprinkle with the cotija cheese and the chile powder. Transfer to a baking sheet and bake for 8-10 minutes or until the tortillas are lightly browned and the cheese has melted. Cut into quarters and top with the Charred Corn Relish and a drizzle of Smoked Red Pepper Sauce. ** You don’t have to do triple layers…I like it better with just two tortillas instead of three.
1/2 C. fresh Bread Crumbs
1 clove Garlic, minced
3 tsp. chopped Parsley
2 tsp. fresh minced Basil
2 tsp. drained Capers
1 tsp. Dijon Mustard
1 tsp. fresh Lemon Juice
Salt and Pepper
3 tsp. EVOO
4 4oz. Sea Bass Fillets, no skin
Preheat oven to 350. Mix bread crumbs, garlic, parsley, basil, capers, mustard, lemon, salt and pepper in a small bowl. In a frying pan over high heat, sauté the sea bass in oil for 1-2 minutes on each side. Apply the bread crumb mixture to each fillet and make sure it adheres. Place fillets on a rack set in a roasting pan. Cook for 10 minutes or until done to your liking.
1 tsp. Olive Oil
2 C. diced Onion
1 1/2 C. diced Green Bell Pepper
2 C. sliced Mushrooms
2 C. sliced Artichoke Hearts
1 tsp. Cumin
1 pinch Cinnamon
2 tsp. Minced Garlic
1 1/2 qt. Vegetable Stock
3 C. Roma Tomatoes, chopped
Salt and Pepper to taste
2 C. cooked (or rinsed canned) Garbanzo Beans
1 tsp. Lemon Juice
1/3 C. Kalamata Olives, pitted and sliced
1 tsp. minced fresh Oregano
2 tsp. minced Mint
2 tsp. minced Dill
1/2 C. crumbled Feta Cheese
In a sauté pan, heat olive oil over high heat and add onion, pepper, mushrooms, artichokes, cumin and cinnamon. Cook until golden brown, approximately five minutes, stirring occasionally. Add garlic and stir. Cook for 30 seconds just until the aromas are released. Add stock and simmer for 15 minutes. Add tomatoes and garbanzo beans and simmer an additional five minutes. Remove from heat. Add lemon juice, olives and herbs and serve in bowls garnished with crumbled feta.
1 1 lb. bag of frozen green beans
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.
4 Medium Tomatoes
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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Big Beef Balls with Bucatini
Coarse salt
3/4 lb. bucatini (thick, hollow spaghetti)
1 lb. ground sirloin
6 garlic cloves, 2 minced, 4 chopped
1 egg
1/2-2/3 C. Italian-style bread crumbs
1/2 C. grated Parmigiano-Reggiano, plus some to pass at the table
1/4 tsp. ground allspice
coarse black pepper
3 T. extra-virgin olive oil (EVOO), plus some for drizzling
1 small to medium yellow onion, finely chopped
1/2 C. dry red wine
1 28oz can crushed tomatoes
1 8oz can tomato sauce
1/2 C. fresh flat-leaf parsley leaves, chopped
3 T. capers, drained and chopped
2 T. chopped fresh sage
1/4 lb. pancetta, chopped
12 cremini (baby portobello) mushroom caps, chopped
1/2 C. beef stock or broth
Heat a deep skillet over medium heat. Cook the onions in 1 T. of the EVOO for 5 minutes. Remove the onions and set them aside to cool. In a large bowl, mix the meat with half the onions, 3 cloves chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop the bucatini in the salted boiling water and cook until al dente. Drain. While the pasta and meatballs are cooking, heat another T. of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook 3-4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer 5 minutes. Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.
1 C. white sugar
1 C. soy sauce
1 C. water
1 tsp. onion powder
1 tsp. ground ginger
1 T. lemon juice (optional)
4 tsp. hot chile paste (optional)
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
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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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1/2 C. Yellow Cornmeal
1/2 C. Cold Water
1 1/2 C. Boiling Water
1/2 tsp. Salt
1/4 C. chopped Onion
1 clove Garlic, minced
2 T. chopped fresh Marjoram, divided
1 Tomato, cut into 6 slices
2 T. finely crumbled Bleu Cheese or Gorgonzola
Mix cornmeal and cold water in 2 quart nonstick saucepan. Stir in boiling water and salt.  Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Cool to room temperature. Spray a 11 x 7″ baking dish with nonstick cooking spray. Stir onion and garlic into cornmeal mixture. Spread in baking dish. Sprinkle with half the marjoram. Cover and refrigerate at least 6 hours. Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray. Cut cornmeal mixture into 6 rectangles; place on cookie sheet.  Bake 5 minutes. Place tomato slice on each rectangle. Sprinkle with remaining marjoram and cheese. Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.
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8 to 10 pieces of chicken [4 drumsticks and thighs or a whole chicken cut up]
Salt and freshly ground pepper, to taste
2 tsp. dried thyme, divided
2 T. olive oil
3 cloves garlic, finely chopped
1 T. sherry vinegar [or red wine vinegar]
2 T. soy sauce
3 T. honey
1/3 C. water
2 T. fresh lemon juice
1 lemon, thickly sliced [into 6 or so slices]
Season chicken on both sides with salt, pepper and 1 tsp. of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium. Sauté garlic until fragrant, about 45 seconds. Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey and water to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 to 12 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Serve.
3 T. white wine vinegar
3 T. honey
1 C. chicken stock
1 fresh bay leaf
1/2 red onion, chopped
1/2 red bell pepper, chopped
2 tsp. mustard seed
1/4 tsp. turmeric
2 tubs Brussels sprouts
2 T. celery salt
Black pepper
In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
2 ea. Chicken Breasts, sliced horizontally in 3 – 4 pc.
1/4 C. Whole Wheat Flour
1/4 C. Olive oil
1 ea Bay leaf
2 T. Dry marsala
1 1/2 C. Chicken broth, warm
1 C. Mushrooms, sliced
To taste Salt and Pepper
2 C. Haricot Verts (Thin French String Beans)
2 tsp. Olive oil
2/3 C. Short Grain Brown Rice
2 2/3 C. Water
1/4 C. Onion, diced
1 tsp. Olive Oil
1 T. White Wine
1 T. Parmesan
1 tsp. Extra Virgin Olive Oil
3 C. Chicken stock
4 ea. Roma Tomatoes, sliced 1/4 inch thick
2 T. Balsamic Vinegar
1 tsp. Fresh Oregano, chopped
1 T. Fresh Basil, cut into chiffonade (thin strips)
1 tsp. Extra Virgin Olive Oil
To taste Salt and Pepper
In a saucepot, heat 2 tsp. olive oil and 2 tsp. of whole wheat flour and cook over medium heat until golden brown (this creates a nutty paste called a roux). Add mushrooms, cook for 3 minutes, and add marsala, cook for 1 minute. Add chicken broth and bay leaf, and simmer for 20 minutes. Dredge chicken breast strips in remaining whole wheat flour. Heat 3 tsp. olive oil in a sauté pan over high heat and add chicken until cooked through. Drain oil from pan. Add marsala sauce and warm through, but do not continue to cook the chicken breast or it will become overcooked. To make Haricots verts: Heat olive oil in a sauté pan over medium high heat. When oil is hot, add haricots verts and stir fry for 3 minutes, remove from heat, and serve. To make Risotto: Heat olive oil in saucepot, heat olive oil over medium, add onion and rice and sweat for 2 minutes. Add white wine and cook for 1 minute, then add 1 C. chicken stock. Stir rice frequently. As liquid is absorbed and the bottom of the pan is visible, add another C. of stock, repeating until all stock is absorbed, approximately 45 minutes. Drizzle with extra virgin olive oil and add parmesan if using. To marinate Tomatoes: Combine all ingredients.
Sugared Cranberries
These festive treats are sweetly tart and fun to eat. Use the freshest, bounciest cranberries you can find—not frozen.
1 C. fresh cranberries, washed, picked over
1 C. water
1 C. granulated sugar, plus 1/3 C. for coating
2 strips orange peel (no white pith)
Set the cranberries aside in a small glass bowl. In a medium saucepan, stir the water, 1 C. of sugar, and the orange peels together over medium heat until the sugar dissolves. Bring the syrup to a bare simmer and remove from heat. Let the syrup cool 2-3 minutes, and then pour it over the cranberries. Set a small bowl on top of the cranberries to submerge them. Cover the bowls and refrigerate for 8 hours or overnight. Strain the cranberries and set them on a plate. Remove the orange peels, cut into thin strips, and add to the berries. Sprinkle about 3 T. of sugar over the berries, a little at a time, tossing well to coat. Let dry for 2 hours. Sprinkle another 1-2 T. of sugar over them, rolling the berries until well coated. Let dry another hour before serving. Store uncovered at room temperature for 1-2 days.
4 small zucchini, sliced lengthwise and seeds removed
1/2 lb. lean Italian sausage
4 oz. light cream cheese, room temperature
1/2 C. shredded Pepper Jack cheese
1/2 C. shredded Parmesan cheese
1 T. fresh or 1 tsp. dried chives
Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving ¼ to ½-inch wall. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well. With a spoon, stuff zucchini boats with cheese mixture. Place boats on a lightly greased baking dish and bake until heated thru and cheese is melted, about 8 minutes.
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1 can whole potatoes, well drained
1 tsp. Olive oil
1 tsp. Butter
1 Garlic clove, chopped finely
Kosher salt
Black pepper, freshly cracked
Parsley, chopped finely
Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.
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1-1/2 C. frozen baby lima beans, cooked to crisp tender & drained
1-1/2 C. frozen sugar snap peas, cooked to crisp tender & drained
1(6-oz.)jar marinated artichoke hearts, halved & undrained
1 T. finely chopped fresh dill(optional)
Pinch of crushed red bell pepper flakes
1 chopped orange bell pepper
1/2 lb. cooked shrimp, tails removed
Romaine lettuce leaves, torn into bite-size pieces
4 thinly sliced green onions
Lemon wedges
Combine all vegetables and spices in a large bowl and toss well. Add shrimp and toss. Chill for 1 hour. Serve with lemon wedges.
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6 cups all purpose flour
3 1/4 cups warm water
2 tsp. instant yeast
2 tsp. salt
2 tsp. sugar
2 3/4 cup grated cheddar cheese
10 strips cooked bacon, chopped and divided
fresh ground black pepper to taste
In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes. Add flour, two cups of cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end. Cover with a towel and allow to rise in a warm place for an hour. After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together and place dough into a loaf pan. Cover loaf with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes. Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 25 minutes. Remove foil and allow to bake for another 5 minutes.  NOTE! Readers have alerted me that the pan I use is apparently larger than the standard 9×5. Therefore, either divide the batch in half and make two smaller loaves, or cut off about 1 1/2 cups of the dough for a taller loaf. Use the leftovers to make a couple of mini loaves or bake in muffin cups.
1 14oz. can Artichoke Hearts, drained
1 lb. cooked fresh Dungeness Crabmeat or 2 6oz. cans, drained
3-4 mushrooms, thinly sliced
2 T. Butter
3 T. Flour
1 C. Fat Free Half and Half
1 C. 2% Milk
2 T. dry Sherry
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 C. grated Parmesan Cheese
Preheat oven to 375 degrees. Cut artichokes into quarters and place in the bottom of a 1 quart casserole that has been sprayed with cooking spray. Layer mushrooms over artichokes.  Pick over crab and remove any shell or cartilage then layer that in the casserole dish; set aside. In medium saucepan, melt butter over medium high heat. Add flour and cook, stirring, one minute. Gradually whisk in half and half and milk. Bring to a boil, whisking constantly, until thick and smooth. Stir in sherry and season with salt and pepper. Pour sauce over crab. Sprinkle with parmesan cheese. Bake until bubbly and lightly browned on top, about 20 minutes.
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3 1/2 C. all-purpose flour
4 artichoke hearts, minced
2 eggs, beaten
9 oz bread without crusts, cubed
1 C. dry white wine
3/4 C. Freshly grated parmesan cheese plus additional cheese, for serving
salt
3 T. butter
1 sprig thyme
Heap the flour on a pastry board and make a well in the center. Add the artichoke hearts, eggs, bread, wine, Parmesan and a pinch of salt. Knead vigorously; set aside to rest for about 30 minutes, covered with a damp cloth. Knead the dough and shape into a thin cylinder. Cut the dough into 3/4 in lengths. Cook the gnocchi in plenty of boiling salted water; drain. In a skillet heat the butter with the thyme sprig. Sauté the gnocchi quickly. Sprinkle with a little Parmesan and serve.
1 tsp. olive oil
1 C. chopped onion
4 garlic cloves, minced
1/2 C. dry red wine or 2 T. balsamic vinegar
1 T. sugar
1 T. chopped fresh or 1 tsp. dried basil
1 tsp. dried crushed red pepper
2 T. tomato paste
1 T. lemon juice
1/2 tsp. dried Italian seasoning
1/4 tsp. black pepper
2 (14.5-ounce) cans diced tomatoes, undrained
2 T. chopped fresh parsley
Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 8 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.
1 quart milk
1/3 C. sugar
1 tsp. ground ginger
8 cardamom pods, hulled and seed crushed (see notes), or 1/4 tsp. ground cardamom
8 Assam or orange pekoe tea bags or 3 T. tea leaves
In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally. Add tea and simmer, stirring gently, 1 to 2 minutes. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute. Pour through a fine strainer into a hot teapot.
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2T. Butter
1/2 C. Dry Sherry (Apple Juice can work)
1/2 C. Apricot Jam
12 Dried Apricots
8 Slices Spiral Sliced Ham
Preheat oven to 325. Melt Butter over low heat in small casserole or ovenproof skillet. Add sherry, jam, and apricots. Stir until sauce is smooth. Add smoked ham to dish. Cover and bake 30 minutes. Baste ham and bake until ham is glazed, 5-10 minutes. Do Not Over Cook!!! Serve immediately.
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1 C. Dried Apricots (can be made with same quantity of other dried fruits)
1 C. Rolled Oats
½ C. Sesame Seeds
½ C. unsalted Butter, cut in slices, slightly softened
1 C. light Brown Sugar
2 Eggs
1 C. Whole Wheat Flour
1 tsp. Baking Powder
1 tsp. Cinnamon
Preheat oven to 350. Grease a 9 x 13†pan. Add apricots and oats to food processor fitted with steel blade and process until oats are cut into 1/8†pieces, Pour into a bowl, add sesame seeds and mix. Process butter and sugar until smooth. Add eggs and process again. Add flour, baking powder and cinnamon and process until well mixed. Finally add the apricot mixture and pulse until well blended. Batter will be stiff. Spread into pan and smooth out without compressing too much. Bake 25 minutes. Cool in pan 5 minutes; cut into 24 bars, remove from pan and cool completely. Store in airtight container in fridge.
From the brown bag lunch cookbook
12 Lg. freshly-shucked oysters
6 Thin slices smoked bacon, Cut in half
Paprika or white pepper
12 Wooden toothpicks, unflavored and not colored
1 tsp. Lemon juice or crisp Dry wine
2 slices Low-moisture Mozzarella cheese
Combine first 7 ingredients. Marinate shrimp overnight in mixture. Remove shrimp from marinade. Immediately roll, un-drained, in bread crumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp. Add marinade to 1/8†in bottom of broiler pan. Broil slowly on low heat until done. Note: Use Tabasco sauce in place of pepper; it blends better with other ingredients. Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking. Alternative method of preparation: Sauté shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve.
2 lb. fresh plum tomatoes, peeled, seeded and coarsely chopped
1 C. coarsely chopped fresh basil leaves
3 T. sherry vinegar
1 3-1/4 oz jar capers, drained and rinsed
salt and pepper to taste
1 lb. capellini or angel hair pasta
1/4 to 1/2 C. olive oil (preferably extra-virgin)
Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving.
1/4 – 1/2 C. Olive Oil
1 Onion, Chopped
3/4 lb. Tomatoes, chopped (2 medium)
2 Garlic cloves, crushed
1 Small Bay Leaf
1/2 tsp. Dried Basil
1 tsp. Dried Oregano
1/4 cup Chopped Fresh Parsley
1/2 tsp. Hot Sesame Oil (DO NOT OMIT)
Salt and Black Pepper
3/4 – 1 lb. raw shrimp
8 oz. feta cheese, crumbled
8 black olives halved, preferably Greek
1/2 lemon
Cooked rice
Heat oil in a large skillet over med high heat. Add onion and sauté until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper. Cook 4 to 5 minutes. Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8x8x2″ baking pan. Preheat oven to 475. Bring pan juices to a boil; add shrimp and cook 2 minutes, or until shrimp turn pink. Add shrimp with juices to baking pan; crumble feta over top. Arrange olives on top of feta and squeeze lemon juice over all. Bake 10 to 15 minutes. Serve over rice. Makes 4 to servings.
Bread slices (white bread is best)
Sprinkles
Butter or margarine
Take out white bread, cut off the crusts. Or, leave them on. The fairy bread looks and tastes better when you use white bread, but any kind is okay. Spread some butter. Margarine can be used as a substitute but butter tastes better to many people. Put sprinkles on top. Cut the bread into different shapes. Triangles are traditional for fairy bread shapes. Serve on a pretty plate. You can also substitute the butter for nutella. It gives it a lovely chocolate taste.
4 large eggs, separated
4 T. sugar
1 C. park-skim ricotta cheese
3 T. butter-melted
1 T. fresh lemon juice
2 tsp. grated lemon peel
1/2 C. all-purpose flour
2 to 3 tsp. canola oil
1 C. vanilla fat-free yogurt
Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks begin to form. Beat in 2 T. of the sugar until the egg whites hold stiff peaks, being sure not to over beat them. In a large bowl, whisk together the egg yolks, the remaining 2T of sugar, ricotta cheese, butter, lemon juice and lemon peel. Gently fold in the flour until just combined. Fold the beaten egg whites into the ricotta mixture in three additions until just incorporated. Preheat the oven to 200F. Lightly oil a large nonstick skillet or griddle with 1 tsp. of the oil and heat over medium heat. When the skillet is hot, add the batter in 1/4 cupfuls and cook until lightly browned and puffed, 2 1/2 to 3 minutes. Turn the pancakes and cook until the bottoms are golden brown, 1-2 minutes longer. Transfer to a plate and keep warm in the oven. Repeat with the remaining batter and oil. Serve the pancakes topped with 1/4 C. of yogurt; bananas and pecans are optional.
3/4 C. Milk
2 T. melted butter
1 egg – beaten
1/2 C. corn kernels
1 C. flour
2 tsp. baking powder
2 T. sugar
1/2 tsp. salt
6 slices bacon
Maple syrup for topping
Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour, baking powder, sugar and salt in separate bowl. Pour corn mixture into flour mixture and stir briefly to moisten. Heat griddle to medium. Place bacon slices on griddle and brown on each side until crispy. Drain fat and coarsely chop or crumble into corn batter. Ladle 1/4 C. of batter on the griddle and cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned. Serve with maple syrup.
2 T. olive oil
1 medium onion, peeled and diced
1 celery root, peeled and diced
1 leek, white part only, washed well and diced
2 garlic cloves, minced
1 lb. shiitake, chanterelle, porcini and/or morel mushrooms
1/2 to 1 tsp. kosher salt
1 quart chicken stock
Kosher salt and pepper
In a heavy-bottomed soup pot, heat olive oil over medium heat. Add onion and cook until translucent; do not brown. Add celery root and leek; continue to cook for 3-4 minutes. Add garlic and mushrooms, season with 1/2 tsp. (or to taste) salt and cook until liquid released from mushrooms has almost evaporated. Add enough chicken stock to cover 1 inch above mushrooms. Simmer gently for 30 minutes. Place all ingredients in a blender and carefully blend until smooth. Adjust seasoning with salt and pepper.
4 oz. boneless chicken breast
1/4 bell pepper
1 egg white
1/2 T. raisins
1 tsp. oregano
1/2 T. prunes (dried plums)
Preheat oven to 400 degrees F. Rinse bell pepper and chop along with prunes, raisins, set aside. Cook egg whites and chop, set aside. Rinse chicken breast well. Place chicken between two sheets of plastic wrap. With a meat lb.er or rolling pin, lb. chicken until a ¼†thickness is achieved. Remove one sheet and sprinkle both sides of chicken with oregano placing chicken back down flat with smooth side down. Arrange bell peppers, egg white, prune(s) and raisins on top of chicken, running the length of the breast. Starting at one side, roll breast tightly into a cylinder, securing with 1-2 toothpicks. Place roll on a nonstick baking sheet and coat with cooking spray. Bake for about 20 minutes, or until chicken is no longer pink. Transfer to a cutting board, remove toothpick(s) and cut into ½†thick slices. Serve
1/2 C. quick-cooking rice cereal (1/2 minute to cook)
1 C. minced onion
2 T. minced garlic
1 1/2 T. tomato paste
6 C. beef broth
2 T. long-grain white rice
3/4 lb. ground lean (7% fat or less) beef
About 1/2 tsp. salt
About 1/4 tsp. pepper
1/4 C. chopped fresh mint leaves
2 T. chopped parsley
2 T. lemon juice
Mix rice cereal with 1/3 C. cold water; let stand at least 5 minutes. Meanwhile, in a 5- to 6-quart nonstick pan, stir half the onion and 1 tsp. garlic over medium-high heat until limp, about 4 minutes. Stir in tomato paste, broth, and rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until rice is tender to bite, 12 to 15 minutes. As rice cooks, mix beef with 1/2 tsp. salt and 1/4 tsp. pepper. Mix half the beef mixture with one-fourth of the rice cereal mixture, remaining onion and garlic, 1 T. mint, and parsley. In a food processor, whirl remaining beef mixture and remaining rice cereal mixture until it is a sticky paste. Shape each of the meat mixtures into 4 oval pieces. In your palm, flatten 1 piece of the beef paste until it’s 1/4 inch thick. Lay a coarse-beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football. Repeat to form each meatball, and as shaped, drop into simmering broth. Simmer over low heat, covered, turning meatballs once, until no longer pink in center (cut to test), about 10 minutes. Add lemon juice, remaining mint, and salt and pepper to taste. Ladle meatball soup into bowls.
1 C. dried apricots
1 C. water
1 C. unsweetened pineapple juice
1 C. water
In small saucepan covered with lid, boil then simmer the first two ingredients for approximately 25 minutes. Remove from stove and allow mixture to cool. Whip ingredients in blender or processor. (Mixture will be a thick puree). Add pineapple juice and water to mixture and whip again. Return syrup to saucepan and heat on low to desired temperature. Serve Apricot-Pineapple syrup warm. MAKE-AHEAD TIP: Place syrup in tightly covered container and store in refrigerator up to one month. To serve, reheat on low to desired temperature.
Vinaigrette
1/3 C. apricot preserves
1 large or 2 small shallots, finely chopped
1 tsp. Dijon mustard
3 T. balsamic vinegar
3 to 5 T. extra virgin olive oil
1 to 2 T. lemon juice
Salt and pepper to taste
1 tsp. Sugar
Combine all ingredients in a bowl and whisk to blend thoroughly.
Salad
Garlic clove
Variety of lettuce torn into bite-sizes
Bread cubes
Small tomato wedges
Rub garlic clove over the inside of a wooden salad bowl, add lettuce and bread cubes, season with salt and pepper and toss to blend. Drizzle vinaigrette over the salad and toss to coat.
2 (15.25-oz.) cans apricot halves, drained and chopped
2 tablespoons white balsamic vinegar
2 tablespoons minced onion
¼ teaspoon sea salt
1 teaspoon chopped fresh thyme, plus additional for garnish
32 baguette slices, cut on the diagonal
3 tablespoons walnut oil
1 cup chevre (may substitute blue cheese, brie or another soft cheese)
3 tablespoons chopped walnuts, toasted
Freshly ground pepper to taste
Place the apricots, vinegar, onion and salt in a medium saucepan. Cook over medium heat for 15 minutes or until mixture is thickened, stirring frequently (reduce heat to low towards the end of the cook time to avoid scorching). Stir in thyme and let cool. Meanwhile, brush the baguette slices with walnut oil. Place on a baking sheet and broil for 2 to 3 minutes or until lightly browned. To serve, top each baguette slice with ½ tablespoon of cheese and ½ tablespoon of the apricot mixture. Sprinkle with chopped fresh thyme and toasted walnuts.
1 C. red or green bell peppers, cut into strips
2 C. cider vinegar
1/3 C. jalapeño peppers, remove stems & seeds
1 to 1 1/4 C. dried apricot halves, finely slivered
6 C. sugar
3 oz. pouch liquid pectin
5 drops food color, same color as pepper
Combine pepper strips, vinegar and jalapeño peppers in an electric blender. Process stop-and-go fashion until somewhat ground, but small chunks remain. Combine with apricot strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes, then mix pectin and food color. Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes if desired. Cool. This gourmet jelly is superb with cream cheese and crackers and is a zippy complement to roasts.
1 can (46 oz) apricot nectar
1 can pineapple juice
3 (6 oz) cans frozen limeade concentrate
3 bottles ginger ale (28 oz each)
Combine Apricot nectar, pineapple juice, and concentrate in punch bowl. Stir in ginger ale. Add ice ring with lime slices etc.
1 cup plain or vanilla yogurt
1/2 cup Natural applesauce
Mix yogurt and applesauce and dip in your favorite fruits – some Toddlers even love this for dipping veggies!
2 C. dry pancake Mix
1 tsp. ground cinnamon
2 eggs
1 C. applesauce
1 tsp. lemon juice
1/2 C. milk
In a large bowl, stir together pancake Mix and cinnamon. Make a well in the center of the pancake Mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 C. for each pancake. Brown on both sides and serve hot.