Szechwan broccoli

Ingredients

1 tbsp reduced-sodium soy sauce
1 tbsp rice or cider vinegar
1/2 tsp sugar
1 tbsp sesame seeds
2 tbsp vegetable oil
1/4 to 1/2 tbsp crushed red pepper
1/2 tsp peeled, minced ginger
2 cloves garlic, minced
5 cup coarsely chopped broccoli (about 1/2 bunch)

How to prepare

Combine soy sauce, rice vinegar, and sugar in a sm bowl, set aside heat a lg Skillet or wok over med heat add sesame seeds, cook 1 minute or until browned Remove seeds, and set aside add oil and next 3 ingredients to skillet, stir-fry 30 Seconds add broccoli, stir-fry 1 minute Add soy sauce mixture, stir well cover and cook 2 minutes or until broccoli is Crisp-tender sprinkle with sesame seeds

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Zucchini coriander soup

Ingredients

1/2 cup chopped onion
2 tbsp olive oil, (28 ounce can)
3/4 lb zucchini, cut into 1/2″ pieces
1 1/2 cups chicken broth
1 1/2 cups cilantro, fresh, chopped.
2 tsp lemon juice

How to prepare

In a lg saucepan cook the onion in the oil over med low heat stirring until softened. Add zucchini and salt and pepper to taste. Cook covered, stirring occasionally for 4 minutes. Add broth and 1 1/4 cup water and simmer covered for 10 minutes or until zucchini is tender. Remove pan from heat and add coriander and let cool. Puree in processor in batches, transferring to bowl. Add lemon and salt and pepper to taste. Serve room temperature or chilled. 4 cups or 4 servings. Gourmet magazine – 6/90

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Habanero Hors D’oeuvres

Ingredients

Pastry dough
2 12 oz jars of whole habanero peppers
8 oz package of regular or low-fat cream cheese
1/2 cup low-fat or nonfat sour cream
1 tsp dried parsley flakes
2 oz unsalted, unoiled cashew nuts, chopped fine
1/8 tsp salt
1/8 tsp coarse-grind black pepper
approx 1/8 cup water
approx 1/8 cup milk

How to prepare

Wear rubber gloves and work outdoors or in a well-ventilated kitchen. Pour off the vinegar in which the habaneros are packed and save it to use in seasoning salads. Rinse the peppers well several times in water, remove and discard the stems and seeds, and set the peppers aside on paper towels to dry.

Mix the cream cheese and sour cream together thoroughly. Add parsley, chopped cashews, salt and black pepper and stir until well blended. Using an espresso spoon or your gloved fingers, stuff the habaneros with this mixture.
Roll pastry dough out thin, and use a cup or lid to cut it into circles approx. 3 1/2″ in diameter. Place one stuffed habanero in each circle. With your finger, apply a light coating of water to the edge of the dough, fold over, and seal. Prick an air hole in the top of each tart.

Place the tarts on a greased cookie sheet and bake at 450 degrees until crust is golden brown (approx. 15 minutes). About 5 minutes before they are finished, brush the top of each tart lightly with milk; discard any remaining milk. Remove tarts from the oven and allow to cool for up to 2 hours before serving. Makes approx. 50 hors d’oeuvres.

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Vermicelli frittata with eggplant

Ingredients

1 lb eggplant, trimmed
1 tbsp salt
3 garlic cloves, minced
6 tbsp olive oil
1 red bell pepper, cut into small dice
1/2 cup brine-cured black olives such as gaeta, pitted and cut into slivers

1/4 cup thinly sliced fresh basil leaves
1/2 lb vermicelli
4 large eggs, beaten lightly

How to prepare

Cut eggplant into 1/4″ dice and sprinkle with the salt. Drain eggplant, weighted with a plate topped by several cans, in a colander 45 minutes. Rinse eggplant well and squeeze dry by handfuls. Drain eggplant on paper towels. In a heavy skillet cook garlic in 3 tbsp of oil over moderate heat, stirring, until golden. Add bell pepper and cook, covered, until softened. Add eggplant and cook 10 minutes, or until eggplant is tender. Stir in olives and basil. In a kettle of salted boiling water cook vermicelli until al dente and drain. In a large bowl toss vermicelli with eggplant mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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Corn and roasted pepper soup

Ingredients

2 medium onions, chopped
4-6 cloves garlic, chopped
1/2 stick butter
1 large red bell pepper, chopped, roasted
2 jalapenos, seeded and chopped, roasted
2 large tomatoes, chopped and preferably roasted
4-1/2 cups corn (fresh or frozen)
5-6 cups rich chicken broth
1/2 tsp dried oregano
1/2 tsp sweet paprika salt to taste 1/2 tsp freshly ground pepper
3 sprigs epazote

1-1/2 tbsp grated cheese per bowl (queso fresco, monterey jack)
6 corn tortillas, cut & fried to make chips
1/2 poblano or anaheim chile per bowl, roasted, peeled, cut into strips
avocado wedges for garnish

How to prepare

Saut

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Crockpot ratatouille

Ingredients

2 lg onions, sliced
1 lg eggplant, sliced
4 sm zucchini, sliced
2 garlic clove, minced
2 green bell pepper, cut in thin strips
6 lg tomato, cut in 1/2″ wedges
1 tsp basil

2 tsp salt
1/4 tsp pepper
2 tbsp parsley, chopped
1/4 cup olive oil

How to prepare

Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely.

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Scalloped tomatoes

Ingredients

3 slices bacon, chopped
2 cups cubed french bread (1/2″ cubes)
16 ripe plum tomatoes, cut into 1/2″ cubes or 2 28 oz cans of whole tomatoes, drained and cubed
2 cloves garlic, minced
2 tbsp sugar
Salt and pepper
1/2 cup shredded fresh basil
1/2 (or more) cup of parmesan cheese

How to prepare

1. Preheat the oven to 350.
2. Cook chopped bacon until almost done over med heat, add bread cubes stirring to coat evenly with the fat. Saut

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Jalapeno poppers

Ingredients

6 lg jalapenos
6 slices monterey jack or mozzarella cheese (1/2″ thick)
All purpose flour for dredging
1/4 cup vegetable oil
2 lb or 3 sm eggs, separated

How to prepare

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.

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1705 ad tomato sauce

Ingredients

3 tbsp extra virgin italian olive oil
2 cloves garlic, crushed & chopped
1 lb fresh, ripe whole tomatoes peeled and segmented
1/2 tsp salt
5 very large or 10 medium basil leaves, fresh and unbruised

How to prepare

Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn’t brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 – 7 minutes over a gentle heat. You don’t want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce.

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Stuffed Mushrooms with Bacon and Cheese

Ingredients

3 bacon rashers, rind removed
1/2 cup grated mozzarella
1 tbsp sour cream
1/2 cup breadcrumbs
1 tbsp dry mustard
1/2 tbsp ground black pepper
12 lg mushroom caps, stalks removed
1 tbsp sweet paprika

How to prepare

Grill bacon until crisp, chop coarsely. Combine with cheese, sour cream, crumbs, mustard and pepper. Spoon into mushroom caps, sprinkle each with paprika. Cook on BBQ grill plate until cheese melts. Family Circle Brilliant Barbecues

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