Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Cranberry tea scones

Ingredients

2 cups plus 2 tbsp all-purpose flour 3 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, cut into small pieces and chilled
1/2 cup cranberries
1/2 cup skim milk
1 egg, lightly beaten

How to prepare

Combine 2 cups flour and next 3 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Stir in milk and egg, forming a soft dough. On a lightly floured surface, knead dough gently 12 times, adding remaining 2 tbsp flour to prevent dough from sticking. Roll dough into a 12″x 8″ rectangle; cut into quarters. Cut each quarter diagonally twice to make 4 triangles. Place scones on an ungreased baking sheet. Bake at 425

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Jicama salsa

Ingredients

1 lb jicama, peeled and diced
2 carrots, peeled and diced
1 red bell pepper, seeded and diced
1 medium onion, chopped
1 jalapeno, seeded and finely diced
2 cloves garlic, finely chopped
6 roma tomatoes, chopped

1/2 cup rice vinegar
2 tbsp canola oil
dash freshly ground black pepper
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 tsp salt, optional
3 tbsp chopped fresh cilantro

How to prepare

Place jicama, carrots, red pepper, onion, chiles, garlic and tomatoes in a large glass bowl. In a small bowl, mix remaining ingredients except cilantro. Pour over vegetables and toss lightly. Marinate several hours. Toss with cilantro and serve. Makes 12 cups.

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Fettucine frittata with prosciutto

Ingredients

1 small onion, sliced thin
6 tbsp unsalted butter
1/2 lb fettucine
1/4 lb thinly sliced prosciutto, chopped
1/3 cup walnuts, chopped coarse
1 cup coarsely grated emmenthal cheese (about 3 ounces)

1/3 cup fresh italian parsley, minced
4 large eggs, beaten lightly

How to prepare

In a 12″ non-stick skillet cook onion in 3 tbsp of butter over low heat, stirring occasionally, 10 minutes, or until softened but not browned. In a kettle of salted boiling water cook fettucine until al dente and drain. In a large bowl toss fettucine with onion, prosciutto, walnuts, cheese, parsley, and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In skillet heat remaining 3 tbsp butter over moderately high heat until foam subsides. 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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Grapefruit scallop ceviche

Ingredients

1 lb bay scallops
4 scallions, chopped, white part only
1/2 cup fresh grapefruit juice
1 tbsp grated grapefruit zest
1/3 cup fresh lime juice
2 tbsp grated lime zest
6 to 8 tbsp extra-virgin olive oil
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tbsp finely chopped cilantro leaves
1/4 cup finely chopped parsley
1 tsp dried oregano
Kosher salt and freshly ground black pepper to taste
crushed red pepper, to taste

How to prepare

Combine all the ingredients except the scallops in a non-reactive mixing bowl, preferably glass. Mix well to blend. Then add the scallops and refrigerate, covered, overnight. Before serving, drain well and discard the marinade. Serve on salad greens. Makes 6 to 8 appetizer servings

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Mango salsa

Ingredients

3 large mangos, peeled, seeded cut in small cubes
1 red or green jalapeno, seeded and finely minced
4 tbsp fresh lime juice
1-1/2 tbsp finely chopped fresh mint
1 tsp finely grated fresh ginger

Pinch cayenne pepper
pinch salt

How to prepare

Combine everything, cover and refrigerate about an hour. Serve with chicken, turkey, pork or prawns. Makes 6 servings.

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White bean soup

Ingredients

1 lb dry white beans
7 cups hot water
1 cup chopped onions
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground marjoram

1/2 tsp dried dillweed
1/4 tsp ground red pepper
1/8 tsp ground black pepper
1/4 cup chopped green onions

How to prepare

Place the beans in a large pot and add enough water to cover; let them soak for 8 hours or overnight. Drain the beans. In the same pot, combine the beans, hot water and the remaining ingredients, except for the green onions, and place over med heat. Simmer, covered, for 1 hour, or until the beans are tender, stirring occasionally. Remove from the heat and stir in the green onions; let the soup stand for 10 minutes before serving. Makes 4 main-course servings.

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Best apple- cranberry- nut muffins

Ingredients

2 cups apples, peeled, shredded
1 1/3 cups sugar
1 cup cranberries, chopped
1 cup carrots, shredded
1 cup black walnuts, chopped
2 1/2 cups all-purpose flour
1 tbsp double-acting baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 eggs, beaten
1/2 cup vegetable oil

How to prepare

In a lg mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before removing from pans. Yield: 18 muffins

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Chocolate zucchini cake

Ingredients

1/2 cup butter
2 eggs
1/2 cup vegetable oil
1 tsp vanilla
1 3/4 cup sugar
4 tbsp cocoa
2 1/2 cup flour
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup sour milk (a tsp of vinegar added to milk)
1 cup chocolate chips
2 cup zucchini, unpeeled, grated

How to prepare

In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake in a greased 9″x13″ pan at 325 degrees for 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sift powdered sugar on top of the cooled cake.

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