Sugar cookies

Ingredients

4 1/2 cups sifted flour
4 tsp baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter
2 cups sugar
2 eggs
1/2 cup milk
1/2 tsp vanilla

How to prepare

Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies

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Habanero-lime grilled salmon

Ingredients

4 salmon steaks
1/4 cup vegetable oil
1/2 cup orange juice, fresh preferred
3 tbsp lime juice, fresh preferred
1 tbsp tequila
1 tbsp lime zest
1 tbsp finely minced habanero chile
1 clove garlic, minced

How to prepare

Combine all the ingredients for the marinade and marinate the salmon for 2 hours at room temperature in a non-reactive dish, turning frequently.
Grill the salmon over hot coals, basting frequently with the marinade. Serves: 4. Heat scale: hot

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Thai citrus vinaigrette

Ingredients

1/2 tbsp chopped garlic
1 sm thai chili finely sliced
1/3 cup fresh lime juice
2 tbsp chopped cilantro stems -stems only, not the leaves
2 tsp thai soy sauce with mushroom or a Chinese brand (pearl river bridge)
2 tsp coconut palm sugar or golden brown sugar

How to prepare

Put all of the ingredients in a blender and liquefy, making sure the sugar
Is completely dissolved and blended into the dressing. From “true thai” by victor sodsook

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Creamy tomato soup

Ingredients

1 tbsp olive oil
1 sm onion, peeled & finely chopped
3 med cloves garlic, peeled & minced
28-oz can peeled and diced tomatoes, undrained
8 3/4-oz can garbanzo beans, undrained

1 1/2 cups low-sodium chicken broth or vegetable broth
1/2 tsp dried rosemary, crushed
1/2 tsp dried oregano, crushed
1 tsp dried basil, crushed
2 1/2 tsp sugar

Optional:
1 small piece parmesan cheese rind
3 plum tomatoes, peeled, seeded and coarsely chopped
freshly ground black pepper to taste

How to prepare

In a medium-sized pan heat the olive oil over medium heat until hot. Add the onion and garlic; saut

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Almond chicken

Ingredients

2 boned chicken breasts, cut into fillets
3/4 cup toasted almonds
oil to deep fry chicken
batter
1 cup flour
2 tsp baking powder
1/2 tsp salt

1/4 tsp msg.
1 tbsp oil
3/4 cup cold water (may need more)
1/4 cup almond meal (put fresh almonds in blender to make meal)

Gravy
3/4 tsp molasses or hoisin sauce
1 cup chicken stock
2 tsp soy sauce
1/4 tsp msg
1 tbsp cornstarch
1 tbsp water

How to prepare

Dip fillets into batter, deep fry until brown. Cut into serving slices. Mix gravy ingredients in small saucepan. Add cornstarch and water. Heat until thickened. Pour gravy over chicken and sprinkle with toasted almonds.

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Spinach spread

Ingredients

10 oz package spinach, defrosted and squeezed dry
1 small onion, finely chopped
1 tbsp mayonnaise (lowfat or nonfat)
2 tbsp sour cream (lowfat or nonfat)
1 or 2 drops of tabasco (optional)

Pinch of salt
fresh ground pepper to taste

How to prepare

Defrost and squeeze out the excess water from one 10 oz. Package of frozen chopped spinach. Finely chop one small onion and toss into the spinach. Add salt, pepper, and tabasco, blend. Add the mayonnaise and sour cream to the spinach mixture and blend well. Chill.

Serve in a pretty bowl with garlic toast . Spread, eat and enjoy!

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Kos lemon pie

Ingredients

Pastry
1 cup unbleached all-purpose flour
1/4 cup confectioners’ sugar
1/2 tbsp finely grated lemon peel
1 pn salt
8 tbsp unsalted butter – cut into small pieces

2 egg yolks
1 tsp vanilla extract

filling
8 tbsp unsalted butter – at room temp
1/3 cup honey
5 egg yolks
1 1/2 cup ground blanched almonds
2 lemons; juiced
1/4 cup heavy cream
1/2 cup superfine sugar
1/2 cup -water
1 lemon; juiced
confectioners’ sugar; sifted

How to prepare

To make the pastry, sift the flour and confectioners’ sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. Beat the egg yolks and vanilla together and stir into the flour mixture. Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. Tightly cover with plastic wrap and refrigerate for 30 minutes.
Set a rack in the center of the oven and heat the oven to 375 f.
Lightly flour a work surface and roll out the pastry to fit a 9- to 10″ tart pan with a removable bottom. To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. Line with aluminum foil and bake 6 to 8 minutes or until just set. Set aside, and lower the oven temperature to 325 f.
To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. Beat in the egg yolks one at a time. Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. Pour into the pastry shell and lightly smooth the top with a spatula. Bake 30 to 40 minutes, or until golden brown and set.
Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan. Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. Set aside to cool slightly. Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners’ sugar and the reserved zest. Serve immediately. Servings: 12
note: to make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. Add the egg yolks and vanilla and pulse just to mix. (it is unlikely that you will need to add water.) Wrap and refrigerate.

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Corn stuffed poblano chiles

Ingredients

6 poblano chiles
2 eggs, large
1 whole kernel corn
1/2 cup cheddar cheese, shredded
1/2 cup pecans, chopped
1/2 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp red pepper, ground

How to prepare

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees f. Beat the eggs in a med bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients . Place the chiles in a greased rectangular baking dish, 13 x 13 x 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

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