Mashed potatoes with garlic & basil

Ingredients

6 to 8 med baking potatoes
6 whole garlic cloves, peeled
salt to taste
2 tbsp virgin olive oil
1 1/4 cups warm milk
2 tbsp finely chopped fresh basil
freshly ground white pepper

How to prepare

Peel the potatoes and cut them into 3/4″ cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook. Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher. Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot. Yield: makes 4 servings.

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Tomato fritters

Ingredients

4 cups fresh tomatoes – chopped
2 eggs
Salt
Pepper
Flour
Vegetable oil for frying

How to prepare

Peel and chop very ripe tomatoes into thumbnail size pieces add salt and pepper to Taste add eggs and mix well add flour 1/2 cup at a time, mixing well after each Addition until you have a thick batter. Batter should pour from a spoon, but be Thicker than pancake batter heat 1/2″ vegetable oil in skillet over medium-high heat Spoon batter into patties and fry until golden brown on each side remove from pan And drain on paper towel.

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Quick and easy pizza stuffed mushrooms

Ingredients

Mushrooms, med to lb size
Mozzarella cheese
Pizza sauce
Parmesan cheese

How to prepare

These are quick and easy: remove stems from mushrooms. Place a chunk of mozzarella cheese in each mushroom cap. Cover with pizza sauce then parmesan cheese. Bake in hot oven till cheese is melted.

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Aloo gobi – spiced cauliflower

Ingredients

2 tsp oil
2 onions, sliced and fried
2 tsp sugar
2 tsp crushed red chile
1 large cauliflower divided into florets
1/2 lb tomatoes, peeled, seeded and coarsely chopped
1 cup plain yogurt
2 tsp cardamom powder
1/4 cup cream
chopped cilantro
salt to taste

How to prepare

Heat the oil to low and add the sugar and allow it to brown. Add the cauliflower and mix well to coat with the caramel. Stir in the onions, salt, tomato and yogurt, and cook, covered, over low heat till the cauliflower is fork tender. Stir in cardamom and cilantro and cook 5 minutes more. Pour cream over top and serve. Serves: 4-6 heat scale: med

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Greek salad with peppers

Ingredients

3 tomatoes, chopped
1 long english cucumber, chopped
1 medium onion, thinly sliced
1 large pepper, thinly sliced (red, yellow or orange)
1 cup greek olives, or black olives
1/2 cup feta cheese, crumbled
Dressing
1/4 cup red wine vinegar
3/4 cup vegetable oil or olive oil
1 tsp basil
1/2 tsp oregano
1/2 tsp salt
dash ground pepper

How to prepare

Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings.

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Corn and chili chowder

Ingredients

2 poblano peppers, roasted and peeled, one quartered, one finely chopped
1/4 heavy cream or yogurt
1/4 cup loosely packed coriander leaves
5 ears of corn
4 tbsp butter

1/2 med onion, chopped
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp turmeric
1/2 cup white wine
2 1/2 cups chicken stock
1/2 red bell pepper, finely chopped
2 cups milk

How to prepare

With a sharp knife remove the corn from the cobs and in a saucepan of boiling water (do not add salt) parboil the corn for 3 minutes, until just tender. Remove to a sieve and run under cold water to stop the cooking process. Set aside. In a lg casserole, melt 3 tbsp of the butter and saut

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Green bean & roasted peppers salad

Ingredients

2 red roasted bell peppers
1 lb green beans, halved
8 tbsp olive oil
4 large garlic cloves, peeled
2 1/2 tbsp balsamic vinegar or 1 tbsp red wine vinegar
2 tbsp fresh lime juice
6 cups torn mixed greens such as radicchio, belgian endive, bibb lettuce or arugula
2 tbsp chopped fresh basil
2 tbsp toasted pine nuts

How to prepare

Peel, seed and then thinly slice bell peppers. Cook green beans in large pot of boiling water until just tender but still firm to bite. Drain. Refresh under cold water. Drain beans well. Preheat oven to 350

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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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Cucumber & red pepper salad

Ingredients

3 med cucumbers, peeled & sliced
1 onion, sliced and separated
1 red bell pepper, sliced into strips
1/2 cup vinegar
1/4 cup sugar
2 tab lemon juice
1 tsp celery seeds
1 tsp salt
1/8 tsp pepper

How to prepare

Toss first 3 ingredients in a bowl. Combine remaining ingredients in a jar and shake vigorously. Pour over vegetables. Cover and refrigerate for 8 hours, stirring occasionally.

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