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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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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Linguine With Scallops In Curried Cream Sauce

Ingredients

1/4 cup butter
2 cloves garlic, minced
2 tsp minced ginger
1 tbsp curry powder
1 cup whipping cream
1 lb scallops
1 sweet red pepper, peeled, seeded and diced
1/2 cup dry white wine or chicken stock
1 lb linguine
1/4 cup chopped green onions
salt & pepper

How to prepare

In skillet, melt half of the butter over med heat; cook garlic and ginger for 2 min. or until fragrant and tender but not browned. Add curry powder; cook for 1 min., stirring constantly. Pour in cream; increase heat to med-high and bring to boil. Cook until sauce is reduced to about 3/4 cup. Meanwhile cut scallops crosswise into 1/4″ thick rounds; set aside. In separate skillet, melt remaining butter over med-high heat; cook red pepper, stirring occasionally, for about 2 min. or until softened slightly. Pour in wine; bring to boil. Reduce heat to low; add scallops. Cover and simmer for 2 to 3 min. or until scallops are opaque. With slotted spoon, remove scallops and red pepper. set aside. Increase heat to med high; cook liquid for 2 min. or until reduced to 1/4 cup. Stir into cream sauce along with scallops and red pepper. Meanwhile, in lg pot of boiling salted water, cook linguine until tender but firm; drain well. Toss with scallop mixture and onions. Season with salt and pepper to taste. Makes about 6 servings.

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Grilled salmon

Ingredients

2 lb salmon fillets
1 sliced onion
2 sliced carrots
1 can peas
2 sliced potatoes
salt and pepper
2 tbsp lemon juice

How to prepare

Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4″ above hot coals for about 40 minutes.

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Pear hazelnut sour cream pie

Ingredients

1 cup hazelnuts
2 tbsp unsalted butter
2 1/2 lb (about 5 medium sized) fresh pears, peeled, cored and sliced
1/2 vanilla bean or 1 tsp vanilla ext.
1/2 cup granulated sugar
1/4 cup all purpose flour

1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1 large egg
1 cup sour cream
pinch of salt
1/2 cup brown sugar, packed
1/2 tsp vanilla extract

1 tbsp lemon zest
1 pie shell

How to prepare

1. Preheat oven to 350 degrees f.
2. Spread whole hazelnuts in a single layer on a baking sheet and bake until toasted, up to 20 minutes, turning nuts after every 5 minutes. Cool slightly, then place nuts in a clean tea towel, fold towel to enclose nuts, and rub between your hands to remove as much of the nut skins as possible. Chop nuts coarsely and set aside.
3. In a heavy 10 or 12″ skillet, melt butter. Add pears and vanilla bean (or vanilla extract). Pour granulated sugar over pears and saut

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A 20-MINUTE CHICKEN PARMESAN

Ingredients

4 Boneless and skinless – chicken breast halve
1 Egg – slightly beaten
1/2 cup Seasoned bread crumbs
2 tablespoons Butter or margarine
1 3/4 cups Spaghetti sauce
1/2 cup Shredded mozzarella cheese
1 tablespoon Grated parmesan cheese
1/4 cup Chopped fresh parsley

How to prepare

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

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Stir fry curry chicken with cashew

Ingredients

3 tbsp oil
3 cloves garlic, chopped fine
1 tbsp red curry paste.
1 tbsp chili paste in bean oil
1 lb chicken breast, sliced bite size.
2 tbsp fish sauce
1/2 cup roasted cashew nuts.

2 stems green onions, sliced into small bits.

How to prepare

Heat wok briefly. Add oil, coat sides of wok, then add garlic curry paste, and chili paste and cook until garlic starts to brown add chicken and raise heat, and cook until chicken is done. Add the fish sauce and onion, and stir to blend. Remove from heat, and add cashews.

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