Tomato, bread and basil soup

Ingredients

6 cloves garlic
1 small dried red chili pepper
3/4 cup extra virgin olive oil
2 1/2 lb red ripe tomatoes, peeled and chopped
3 tbsp shredded basil leaves
1 tbsp shredded mint leaves
1/2 tsp salt
freshly ground pepper
4 cups hot veggie stock
1 lb day old bread, whole wheat, torn into pieces
freshly grated parmesan cheese

How to prepare

Crush peeled garlic and dried chili in mortar and pestle. Heat olive oil in lg soup pot over low heat. Add crushed chili and garlic and soften over low heat for 4-4 minutes. Add tomatoes, basil and mint and cook over med low for 5 minutes. Add salt and pepper to taste and cook 1 more minute. Add the stock and bring to boil. Add all bread at once and stir well over med heat till all bread is moistened. Cover and remove from heat, let stand for 1 hour
before serving taste and season as needed, serve in bowls drizzled with a little olive oil and garnish with freshly grated parmesan.

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Italian vegetarian lasagna

Ingredients

12 uncooked lasagna noodles
1/2 cup dry sherry
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
4 cups zucchini, coarsely grated
2 medium red or green bell peppers, seeded & chopped

2 cup fresh spinach
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
15 oz light ricotta cheese
1 cup nonfat cottage cheese
1/4 cup grated parmesan cheese
8 oz can tomato sauce

4 oz (1 cup) shredded low moisture part-skim mozzarella cheese

How to prepare

Heat oven to 425f. Spray 13 x 9″ (3 quart) baking dish with non stick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large non stick skillet or dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425f for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving. Yield: 10 servings

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Linguine frittata with clams

Ingredients

6 garlic cloves, minced
6 tbsp olive oil
1/4 cup fresh italian parsley, minced
3/4 tsp hot red pepper flakes
24 small hard-shelled clams, shucked, reserving liquor, and chopped
1/2 lb linguine

4 large eggs, beaten lightly

How to prepare

In a small heavy skillet cook garlic in 3 tbsp of oil over moderately low heat, stirring, until softened but not browned. Add parsley and red pepper flakes and cook, stirring occasionally, 3 minutes. Stir in clams and 1/4 cup of reserved liquor and cook 1 minute. In a kettle of salted boiling water cook linguine until al dente and drain. In a large bowl toss linguine with clam 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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Spiced carrot soup with ginger and lemongrass

Ingredients

5 cup carrots, peeled and chopped coarsely
1 cup leek, white part only, chopped coarsely or
1 cup onion
1 cup celery, chopped coarsely
2 oz fresh ginger
1 stalk lemongrass
1 tbsp honey
1 tsp curry powder
1 pn cinnamon
2 cloves garlic
2 tbsp vegetable oil
6 cup chicken stock or water
Juice of 1/2 lemon
Salt and pepper to taste
1/2 cup creme fraiche
1 tbsp parsley, finely chopped
Salt and pepper to taste

How to prepare

In a med pot, heat 2 tbsp oil saut

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Karithopita spiced walnut cake

Ingredients

6 eggs
2 1/2 cup bisquick
1/2 tsp cinnamon
1 tsp -salt
1/2 tsp ground cloves
3/4 tsp baking powder
2 cup sugar

2 1/2 cup chopped walnuts
1 1/2 cup milk
1 1/2 cup vegetable oil
3/4 cup sugar
1/2 cup -water
12″ strip orange peel
12″ strip lemon peel

1/2 cinnamon stick
1/4 cup honey
1/2 lemon; juiced
1/4 cup walnuts
1 tsp ground cinnamon

How to prepare

In a large mixing bowl place the eggs, bisquick, 1/2 tsp cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes.
Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 f. Pour the batter into a baking pan that is 10 x 14″, and 2 1/2″ deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours.
In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool.
Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon.

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Cajun ribs

Ingredients

2 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp red pepper
1 1/2 tsp white pepper
1/2 tsp black pepper

1 tsp dried thyme leaves
1 tsp dried oregano
4 lb pork back ribs (about 2 whole sides)

How to prepare

Combine seasonings. Rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and grill for 1 1/2 hours. Cut ribs into serving-size portions. Source: dallas morning news – 6/29/94

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Fettucine with lemon and vodka sauce

Ingredients

Fettucine
4 quarts – water
2 tbsp kosher salt
1 lb fettucine
sauce
2 lg lemons – rind washed
1 cup heavy cream

1/4 cup vodka
1/2 tsp fresh ground black pepper
1/4 cup parsley, chopped for garnish
3/4 cup parmesan fresh grated, for serving
cooked scallops (optional)
cooked asparagus (optional)

How to prepare

Bring the water to a boil, add the salt, and cook the pasta at a rapid boil until ‘al dente’, 8 to 10 minutes. Drain. While the pasta cooks, prepare the sauce. Finely grate the rind of 1 lemon, then squeeze the juice out of this lemon and reserve. Combine the cream and vodka in a 10-” skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with parsley, and serve immediately on warmed plates. Serve the parmesan separately. Variations: add cooked scallops, and/or cooked asparagus, cut in 1″ pieces, into the sauce, just before tossing with pasta.

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Salt baked – stuffed chicken

Ingredients

3 lb fryer
6 lb rock salt
parchment paper
1/4 cup peanut oil
1 tsp salt
3 tbsp dark soy sauce
1 whole star anise
2 tbsp sherry
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
2 green onions, chopped

How to prepare

Wash chicken & pat dry. Swab cavity with sherry; stuff with ginger, garlic & green onions; seal with clip or string. Rub outside of chicken with dark soy sauce; allow to stand until soy sauce is absorbed
wrap chicken in 3 layers of parchment paper, tie with string, coat outer layer with peanut oil
in wok or lg pot, heat rock salt, stirring periodically, until it begins to brown. Place wrapped chicken in rock salt, spooning some salt around sides & over top. Cook for about 10 minutes. Turn over chicken, cover with rock salt (but always have at least 2″ layer of salt under chicken) & cook for another 10 minutes. This cooking time will give a moist, slightly underdone chicken. Increase baking time to 15 minutes on each side, for well done
remove chicken from salt; strip off paper; allow to stand for 15 minutes to cool & congeal juices. Cut in half, then into bite-size pieces. Serve with soy dip. Yield: 4 servings

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Potato and beet salad

Ingredients

1 3/4 lbs red potatoes
2 16-oz cans whole pickled beets, drained (reserve 1/2 cup juice), cut into 1/2″ dice
2 cups finely chopped red onion
2 medium pippin apples, peeled, cut into 1/2″ dice

1 cup drained sliced bread and butter pickles, coarsely chopped
2 tbsp (or more) red wine vinegar
2 tsp sugar
white pepper
drained capers
chopped hard-boiled egg yolks

Chopped fresh parsley
sour cream (optional)
pickled herring (optional)

How to prepare

Cook potatoes in large pot of boiling salted water until tender. Drain and cool. Peel and cut into 1/2″ dice. Place potatoes in large bowl. Add beets, onion, apples and pickles mix reserved beet juice, 2 tbsp vinegar and sugar in a small bowl. Pour over salad. Toss gently. Season to taste with salt and white pepper. Cover and refrigerate at least 3 hours. (can be prepared 1 day ahead; keep refrigerated.) Taste salad, adding more vinegar if tangier flavor is desired. Mound salad on large platter. Garnish top center with capers. Sprinkle chopped egg and parsley in rings around capers. Serve passing sour cream separately if desired. Many scandinavians also add chopped pickled herring to this traditional salad. Serves: 8

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