Favorite Recipes, CCS
Bacon Wrapped Water Chestnuts |
Pea Humous |
Brown Bread |
Cilantro Mayo |
Cumin Vinaigrette (Charlotte Moran) |
Lemon Tahini Dressing |
Peanut Dipping Sauce (for spring rolls)
Bananas Foster |
Blueberry Cobbler |
Butter Cake |
French Silk Frosting |
Ginger Snap Cookies (David) |
Hot Fudge Sauce |
Key Lime Pie |
Nutmeg Cake |
Pecan Pie |
Pie Crust (Fran) |
Coconut Shrimp |
Crab Cakes |
Pickled Shrimp (Granny Irene) |
Shrimp and Grits |
Shrimp Scampi |
Shrimp and Saffron Rice |
Shrimp Spring Rolls
Chicken and Wild Rice |
Chicken in Foil |
Chicken Marsala |
Cranberry Bacon Quiche |
Curry (Lisa) |
Moo Shu Chicken |
Curried Rice and Crab |
Grace’s Chickpea |
Brocoli Cheddar |
Cauliflower (Lisa) |
David's Chicken Soup |
Fish Chowder (Moose) |
Ginger Carrot (cold) |
Oyster Chowder |
Pumpkin Curry Coconut |
Bibimbap (J) |
Chickpea Stew (Lisa) |
Mac N Cheese (2 for oyster roast) |
Mustard (or other) Greens |
Roasted Brussels Sprouts and Parsnips |
Spaghetti Squash Pancakes |
Tomato Pie |
Vegetarian Chili (Lisa)
3 cans whole water chestnuts
1/3 c brown sugar
Soy or tamari sauce
Strips of regular bacon (1 strip per 6 water chestnuts)
Drain the water chestnuts and pat dry.
Soak water chestnuts in sugar for at least 2 hours.
Cut bacon in 3 sections across and once lengthwise.
Wrap each water chestnut in a strip and skewer with a toothpick.
Sprinkle with soy or tamari to taste and baste the water chestnuts several times. This can be done ahead.
Roast at 425 for about 15 minutes or until bacon is cooked. Serve hot.
For the baklava:
* 1.5 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
* 1 lb of phyllo dough
* 1.5 cup of butter, melted
* 1/2 cup of sugar
* 1.5 teaspoon of ground cinnamon
* 1/2 teaspoon of ground cloves
For the syrup:
* 1br>> cup of water
* 1 cup of sugar
* 1/2 cup of honey
* 2 tablespoons of lemon juice
* 1 cinnamon stick
* Finely ground pistachios for garnish (optional)
1 Lightly grease a 9x13 pan and set the oven to 350°F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.
5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.
Note: too much syrup can make it soggy.
6 large bananas brushed with lemon juice
1 c brown sugar
1/2 c butter
Melt butter and brown sugar in a frying pan
Add bananas and several sprinkles of cinnamon
Flambe with 1-2 T rum.
Saute ginger and garlic in sesame oil.
Add chicken or veggie broth, fish sauce and soy sauce to taste.
You could skip a lot of the time/steps/effort just by using chicken broth.
Vegetables: Any of the following sauteed/steamed in a little of the broth or sesame oil
Peppers, green or red
Carrot match sticks
Greens (kale, bok choi, arugula, etc.) sliced
Green or red cabbage thinly sliced
Cucumber match sticks
Zucchini match sticks
Rice: Cook in veggie or chicken broth.
Chicken breast: Thinly sliced and sauteed in sesame oil.
Egg: Slightly cooked (poached or fried over easy).
Red chili garlic paste
Arrange rice and vegetables in a shallow dish.
Pour on some broth
Put egg in center.
Mix it up
1 quart blueberries or combine with cherries and peaches.
Mix and scatter n top:
1/2 c ww flour
1/2 c brown sugar
1/2 stick butter
3/4 c oats
Bake at 325 ~1/2 hour
1 bag frozen, chopped broccoli
1/4 c. butter
1 med. onion, chopped
1/3 c. flour
Salt to taste
Pepper to taste
2 c. milk
2 c. chicken broth
Several slices horseradish Cheddar cheese
Saute onions in butter. Stir in flour. Cook 5 minutes.
Add milk slowly, continually stirring.
Stir in cheese and brocoli.
Blend until smooth. Add chicken broth.
Simmer at least 15 minutes, longer for thick soup.
Add more chicken broth to get desired consistency.
1 c All Bran
1 c molasses
1 c cornmeal
1 c raisins
2 c sour milk with 1 t soda
1 t salt
1 c flour
1 c rye meal
Pour in 1 or 2 well-greased large coffee cans (not > 2/3 full)
Steam 4 hrs.
1 3/4 c sugar
2/3 c butter
1 1/2 t vanilla
2 3/4 cup flour or 3 c cake flour
1 T baking powder
1 t salt (I use less)
1 1/4 c milk
Preheat oven to 350.
Grease and flour 3 8" or 2 9" pans.
Mix sugar, butter, eggs, vanilla until fluffy.
Beat on high speed, scraping bowl ocassionally 5 minutes.
On slow speed, beat in flour, baking powder and salt, alternating with milk.
Pour into pans and bake ~30-35 minutes.
4 cups diced onion
1/2 cup water
1/2 teaspoon sea salt
Cook the above together for 20 minutes.
3 cups diced potato
1/2 cup chopped celery
2 diced carrots
1 head cauliflower
2 cups broth, 2 cups water
Simmer onions in /12 c water untilsoft, about 20 minutes.
Add rest of vegies, and liquid. Simmer about 20 minutes.
Add 2T low sodium tamari, 2T cashew or peanut butter. Lisa uses almond butter.
Blend with immersion stick blender leaving some chunks.
Serve with cracked pepper and sea salt.
Blend and pat in pan:
2.5 c vanilla wafers
1/3 c butter
1 t almond
2 T sugar
1 t cinnamon
24 oz cream cheese
1 c sugar
1 lemon with grated rind
Add 3 eggs, one at a time and beat
Bake 375 30 minutes
2c sour cream
3 T sugar
1 t vanilla
Bake 500 10 minutes
(ingredient proportions are very flexible)
Boil a whole chicken or several chicken breasts.
Cook rice in chicken broth.
Make roux of flour, butter, broth and milk.
Mix mushrooms, green pepper, pimento, chicken, rice, salt, pepper, and roux.
Top with slivered almonds and bake at 325 until almonds are brown.
2 (6 oz.) skinned chicken breast halves
Any of the following:
1/4 c. sliced onion
1/2 tomato, sliced
1 med. size baking potato, sliced
1 sm. carrot, sliced
1 stalk celery
1/2 green or red pepper sliced
4 mushrooms sliced
1/4 tsp. pepper
1/2 tsp. dried whole tarragon
1 tsp. lemon pepper
Cut 2 (15x12 inch) pieces of heavy aluminum foil. Place a chicken breast in center of each. Top with remaining ingredients. Wrap well; place on baking sheet. Bake at 350 degrees for 1 hour.
OR cook over glowing coals until all is tender, about 1 hour, turning package every 20 or 30 minutes.
Yield: 2 servings.
3 lg. chicken breasts
3 tbsp. flour (with salt and pepper)
1.5 c. chicken broth
4 tbsp. butter or olive oil
3 tbsp. fresh chopped parsley
8 oz. pkg. mushrooms
1 c. Marsala wine
Cut chicken breasts in half.
Gently pound with finger tips or meat pounder.
Coat each piece with flour.
In large skillet, melt butter or olive oil on low.
Brown chicken on each side about 2 minutes on medium.
Remove chicken from pan.
Add chicken broth, Marsala wine, parsley, and sliced mushrooms to skillet and simmer about 10 minutes.
Add chicken and cook on low about 15 minutes.
Chop one onion, one apple, fresh cilantro, 2-3 cloves of garlic and lightly saute in coconut spread (whole foods) (or oil) or natural light butter (whole foods) with these spices:
a good hot curry, I use trader Joes
garam masala (just a bit)
Toast the spices before adding liquids to bring out flavor.
Add 2 cans chickpeas, 2 cans (or fresh) collards or spinich, one can vegtable broth, one 1/2 can light coconut milk. Let stew slowly. Add rest of coconut milk later. You also can add 1/2 or one diced sweet potato that has been precooked for 3 minutes in microwave. Throw in a few raisins.
Optional- 1 to 2T natural peanut butter, diced red pepper.
Garnishes: peanuts, coconut, chutney.
3/4 c mayo
3/4 c cilantro
1 T lime/lemon
1 tsp soy
3 cloves garlic
1 lb jumbo raw shrimp (peeled, deveined with tails left on)
1/3 cup flour (cornstarch can be substituted)
1 tsp salt
3 egg whites
1 cup unsweetened coconut flakes
1 cup Panko crumbs
nonstick cooking spray
1. Preheat oven to 450F
2. Spray the baking sheet.
3. Mix flour and salt in small bowl.
4. Dredge shrimp in flour mixture and shake off excess.
5. Dip floured shrimp in egg whites.
6. Mix panko and coconut flakes in a large plastic storage bag.
7. Add shrimp to panko/coconut mixture and shake bag.
8. Place on baking sheet.
9. Repeat with the rest of the shrimp.
10. Once all the shrimp is placed on the sheet, spray more oil on top.
11. Bake in the oven for about 7 minutes on each side (total cooking time about 14 minutes).
6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the eggs, buttermilk, and butter.
I sometimes replace the butter with cheddar cheese and add a few shakes of Tabasco. Corn is good too.
Pour the buttermilk mixture into the cornmeal mixture and fold together until there no dry spots (the batter will still be lumpy).
Pour the batter into the prepared baking dish.
Bake at 425 until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.
Remove the cornbread from the oven and let it cool for 10 minutes before serving.
1 can creamed or frozen corn
Red pepper and onion sauted
Potatoes boiled and cut in cubes
Salt, pepper to taste
Top with bacon and parsley
Can add oysters or crab
Crab, pick over well
(grated orange rind)
A little mayo
Saute in butter/oil. Can then bake in oven
Caper mayonaise: mayo, capers, lemon
7 oz cranberry orange relish
3/4 cup chopped pecans
1 2/3 cups milk
8 oz cream cheese, cut into squares
1 tsp salt
2 pie crusts (baked)
Preheat oven to 350 degrees.
Blend eggs, milk cream cheese, and salt together.
Place relish then chopped pecans in pie crust.
Put mixture on top and cook for 50- 60 minutes.
Sprinkle with parsley and crumbled bacon and serve.
4 cups peeled, seeded (I don't), slightly chopped cucumber
2 cups water
2 cups yogurt
1 clove garlic or more
Several fresh mint leaves
1 Tbs honey
1 tsp salt
Dill weed for soup and garnish
chopped scallions or chives for garnish
put everything but the garnish in the blender. Serve very cold.
1/2 c cider vinegar
1T Dijon mustard
1 1/2 t cumin
1 t minced garlic
Drizzle in 1 1/2 c olive oil.
1 c cooked rice
1/2 - 1 c crab meat
1/2 -1 green or red pepper chopped
1/4 c mayonaise
curry to taste
optional: parsely, scallions, celery
Chill. Serve on lettuce leaves.
Saute olive oil, garlic, onions, curry.
Add chicken, pomegranite molasses, (just a bit), cardamon, spinach
(canned or fresh, frozen is too watery), chick peas, raisens, dates, chopped apples.
Bake is slow oven a long time.
3 eggs, 1 extra yolk
2 c milk/cream
1/2 c maple syrup or honey
Sprinkle nutmeg on top.
Place cups in a pan, fill 1/2 with boiling water. Bake 1/2 hour at 350.
2 stalks celery
15 green beans
1/2 cup corn
3 small potatoes
1 chicken breast
32 oz. chicken broth
herbs of choice
salt and pepper
Chop celery, carrots and green beans.
Saute in pan with small amount of oil.
Boil potatoes until almost soft.
Add chicken broth and chicken.
Cut potatoes into medium pieces.
Add corn and potatoes to soup.
Add herbs, salt, pepper to taste.
Let simmer until it releases a rich fragrant smell.
3 onions chopped
1 c white wine
2 sliced potatoes (parboil a little first)
2 lb filets haddock, cod or any firm white fish
2 celery tops choppped
1 clove minces garlic
1 bay leaf
1/2 t dill
1/4 t pepper
1 t salt
1/2 stick butter
2 c boiling water
Bake in 3 qt covered casserole or bean pot at 375 for 1 hour
Add 2 c warmed light cream and chopped parsely
Improves with age
2 2/3 c powdered sugar
2/3 c butter softened
2 oz melted unsweetened chocolate
3/4 t vanilla
2 T milk
Beat sugar, butter, chocolate and vanilla. Add milk gradually. Beat until fluffy.
Melt: 6 sq chocolate,
2 c sugar,
1/4 lb butter.
Add 1 can evaporated milk,
1 t vanilla
2 tablespoons olive oil
1 medium onion, chopped
1 2-inch piece fresh ginger, peeled, grated
1 clove garlic, sliced
2 pounds carrots (10 to 12), sliced
6 cups low-sodium vegetable broth
Juice of 1 lime, plus lime wedges for garnish, optional
1 cup plain yogurt (not nonfat)
Salt and freshly ground black pepper
1. Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.
2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.
3. Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
4. Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.
2 c sifted all-purpose flour
1 T ground ginger
2 t baking soda
1 t cinnamon
1/2 t salt
3/4 c butter
1 c brown sugar
1/3 c cinnamon sugar
Optional: a small amount of vanilla
Mix the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
Place the shortening into a mixing bowl and beat until creamy. If you want to, place the vanilla in here.
Gradually beat in the sugar.
Beat in the egg, and dark molasses.
Mix in the flour mixture until a soft dough forms.
Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
Roll each ball in cinnamon sugar and place 2 inches apart on an ungreased baking sheet.
Bake in 350 degree oven until the tops are rounded and slightly cracked, about 10 minutes.
Cool cookies on a wire rack.
1 14 oz condensed milk
1/2 c lime juice (Nellie and Joe’s is good but not nec)
3 egg yolks
Fold in 1 beaten egg white,
Make a meringue of remaining eggwhites with 1T sugar and put on top
Cook 15 minutes at 350
(double the recipe fits into a 9 inch shell)
1 c water
1 c peanut oil
3/4 c tahini
1/3 bunch parsely
1/8 c tamari
1/3 c lemon juice
1 can chickpeas (or more)
3 minced scallions
1 crushed garlic
1/4 c chopped cilantro
Cook 6 T butter with 6T flour
Add 5 c hot milk and let thicken.
Add sharp cheddar cheese.
Salt/pepper to taste.
Stir in 1 poind macaroni cooked al dente.
Top with the rest of the cheese (total of 2 lb).
Bake 30 minutes at 350.
Makes a 9x13 pan.
I added a slightly higher amount of liquid to make it gooier. Also needs a little Texas Pete.
1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry pan instead of wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you can find it
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce
2 tablespoons soy sauce - reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil - Olive oil works fine too
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons sugar
Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add
chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.
Remove chicken from marinade, discard marinade. Heat wok and add peanut oil, or just heat
large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5
Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce
is thickened and bubbly.
To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon
about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over
filling. Fold right and left sides to center, overlapping edges.
2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches greens (mustard, kale, collards..), stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard
Heat a large pan on medium heat and add the oil.
Add the garlic and saute until garlic is softened.
Add the mustard greens.
Season the greens with salt and pepper, and saute while tossing to wilt.
Once wilted add the chicken stock and stir.
Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard.
2 c brown sugar
2 c flour
1/2 c soft butter
1 t nutmeg
1 c sour cream
1t baking soda
1/2 c chopped nuts
With fingers blend brown sugar, flour, butter to make crumbs.
Spread 1/2 crumbs in greased 9 inch square pan (or small oblong).
Stir egg, nutmeg, sour cream mixed with soda into remaining crumbs.
Pour over crumbs in pan.
Sprinkle with nuts.
Bake at 350 for 35-40 minutes until toothpick comes out clean.
1 pt. oysters (fresh or frozen)
celery, onion, peppers
1 qt. milk/half and half
1 can whole kernel corn (not creamed)
1 cup cooked diced potatoes
saute onions, peppers and celery.
Add oysters and liquor and cook for 3 minutes
or until edges of oysters begin to curl.
Add corn, potatoes, salt & pepper;
heat thoroughly but do not boil.
Garnish with paprika and bacon.
Soak bean noodles in hot water
fish sauce (just a little)
Add bean sprouts, cilantro, and garnishes:
egg beaten with a little water , fried in a thin pancake, and sliced
1 cup frozen peas, thawed
4 tablespoons chopped walnuts
1 tablespoon fresh lemon juice
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Blend. One could add basil and/or cilantro.
3/4 cup creamy peanut butter
1/4 cup rice vinegar
1/4 cup water
1/3 cup reduced sodium tamari or soy sauce
3 tablespoons honey or agave
1 1/2 teaspoons grated fresh ginger or 1 1/2 teaspoon ground ginger
1 to 2 medium cloves garlic, pressed or minced, to taste
1/4 teaspoon red pepper flakes, plus more for sprinkling
Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes
Whisk together the ingredients until well blended. Add water if too thick.
2/3 c sugar and 1 c corn syrup ~= 1.5 c brown rice syrup
1/2 t salt (no)
1/3 c melted butter
1 1/2 c pecans
Beat egg, add rest except pecans.
Stir in nuts.
Bake 375 40-50 minutes.
For Derby Day: 2T Jack Daniels, 1/2 c chocolate chips.
2 1/2 # shrimp
1 1/2 c oil
3/4 c white vinegar
2 1.2 T capers adn juice
1 T celery seed
1 1/2 t salt dash tobasco
Marinate at least 24 hours
1 1/3 c flour
1 t salt
Add 1/3 c Wesson oil
3 T milk
Roll into ball
Press in pie plate
Bake 15 min 450
1 c. flour
1 c. water
2 tbsp. cream of tartar
1/2 c. salt
1 tbsp. oil
Heat and stir until it forms a ball.
28 oz. pumpkin or pureed frozen squash (easier)
1/2 bunch celery
1/2 c garlic
2 medium onions
2 T curry powder
2 T cinnamon
1 t allspice
1 t clove
8 c veggie or chicken stock
4 cans coconut milk (I use full fat)
2 T oil
Salt/pepper to taste
Saute celery, onion, garlic is oil until onions are translucent.
Add pumpkin, spices, and half the stock.
Add coconut milk and remaining stock.
Heat 20 minutes or so.
Puree with immersion blender.
Optional: tabasco to taste.
Cook 15 minutes:
1 c oatmeal
1 c rinsed quinoa
1/2 c apple juice
3/4 c water
Add 1/2 c dried fruit and/or almonds
1 onion chopped
4 ribs celery, sliced
2" ginger minced
coconut oil for sauteeing
1-2 c chopped carrots
2 T curry powder
1 t corrinder
1 c red lentils
4 c veggie broth
1 c coconut milk
dash of Tabasco, salt and pepper to taste
Saute onions/celery/carrots/ginger in coconut oil until soft.
Add curry and coriander and saute 5 minutes more.
Add broth and red lentils, cook until soft.
Whiz with Cuisinart stick but not compeltely
Add coconut milk and Tabasco/salt/pepper and warm up.
It may need more spices.
2 large parsnips, peeled and cubed
2 cups Brussels sprouts, cleaned and halved
1 large shallot or 1/2 onion, thinly sliced
3 T olive oil
1/2 t salt
1/4 t ground black pepper
2 T grainy Dijon or country mustard
1 T honey or agave
1 T olive oil or grapeseed oil
juice of 1/2 lemon
pinch red pepper flakes or dash Tabasco
Saute shallot in 1T oil over medium-high heat until just translucent. Remove from the pan and set aside.
Saute parsnips and sprouts in another 2T oil and sprinkle with salt and pepper.
Cook over high heat stirring occasionally for 8-10 minutes, until they are both somewhat browned (but not nearly cooked through).
Whisk together mustard, honey, oil, lemon juice, and a pinch of red pepper flakes
Add with the shallots to the pan and toss together.
Place the pan in a 400° oven and roast for 25-30 minutes, until the parsnips and sprouts are tender.
Taste and add any additional salt, pepper, or honey.
1 tsp sugar
1/4 teaspoon salt
1 cup flour
1 cup whole milk
1 teaspoon vanilla
Beat eggs with sugar. Add milk and flour. May need more flour.
Deep fat fry in hot peanut oil. Sprinkle with confectioner’s sugar.
Saute 2 lbs peeled shrimp in garlic and butter or olive oil.
Cook a package of cheese grits.
Condiments: sharp cheddar cheese, crumbled bacon, scallions, chopped tomatoes with basil.
1 c grits
4 c water
1 c cheddar cheese
butter or half and half
Boil water, add grits and cook for ~20 minutes.
Add tabasco, cheese and cream to taste.
2 lb shrimp peeled
8 slices bacon
4 t lemon juice
1+ T chopped parsley
1 1/2 c sliced scallions
2 cloves garlic, chopped
Saute bacon in pan, drain leaving a small amount of fat
Saute shrimp and garlic, deglaze with a little white wine
Add scallions, parsley, lemon juice, pepper and saute 3 minutes
Serve shrimp over grits. Top with more bacon, cheese, parsley, tomatoes with basil
3 lbs. lg. shrimp, peeled and deveined
6 cloves garlic, minced
1 1/2 tbsp. lemon juice
2 tbsp. parsley, chopped
1/2 tsp. dried, crumbled tarragon
1/3 c. olive oil
3/4 c. dry white wine
1 1/2 cubes butter, cut in 1/2-inch pieces
2 tbsp. chives or green onions, minced
Heat oil in heavy skillet over medium-high heat. Add shrimp
and saute about 3 minutes. Remove shrimp and drain on paper
towels. Remove all but 1 tablespoon oil from skillet. Place
on medium-high heat; add garlic and stir 30 seconds.
Pour in wine, increase heat and reduce wine by 1/3. Add
lemon juice and boil. Remove from heat. Swirl in butter 1
piece at a time, blending until creamy. Stir in parsley,
chives and tarragon. Season with salt/pepper. Spoon sauce
over shrimp and serve with risotto. Serves 4.
Cook rice and saffron in rice cooker.
Saute shrimp in garlic
Red or green pepper or pimento
Cilantro/parsly? lime? artichokes? olives?
Optional: mussels steamed in white wine. Add liquor to rice/shrimp mixture.
Bake at 400 degrees until golden brown and cooked through, about 25
minutes. Serve hot or cold.
Grate cabbage and carrot.
Add chopped basil, cilantro, mint, parsely (whatever you have).
Season with a little lime juice.
Wrap in spring rolls with with spinach, cucumber sticks, and optional shrimp split in half.
Serve with peanut dipping sauce.
1 medium spaghetti squash, cooked
4-5 Tbsp grated fresh ginger
2 Tbsp chopped green onion or chives
Scrape out the spaghetti squash into bowl.
Add ginger, eggs, and onion or chives.
Form into 3 inch patties in greased hot skillet.
Cook 3-4 minutes on each side.
Serve with soy sauce or Tamari.
Makes 30 pancakes.
1 lb. filo, frozen
2 (10 oz.) pkgs. frozen spinach or 1 lb. fresh
1 bunch scallions
1 lb. cheese: feta, hoop, or cottage
A few grates of nutmeg (optional)
1/4 tsp. salt
5 eggs, well beaten
1/4 lb. butter
Defrost filo 2 hours ahead of time.
Thaw out frozen spinach. If using fresh, steam for 5 minutes until wilted. Crumble cheese, using fork to break feta cheese up. Add more salt if using hoop or cottage cheese as substitute. Mix in eggs, scallions, and nutmeg. Set aside.
Heat butter in a small pot. Unwrap filo and smooth creases out. Plan to use half of the filo sheets for the bottom layer and the other half for the top. (Keep covered while using, filo dries out quickly.) Oil pan generously, bottom and sides, using pastry brush.
Lay first sheet of filo in square or rectangular cake pan, letting excess lap over edges. Sprinkle with warm oil. Lay a second layer and sprinkle with a little more oil. Continue until half of the filo is used. Spread all the spinach mixture evenly over the filo, including the corners. Cover with remaining filo, oiling between sheets. Do not throw any filo away; include it in; it is all edible.
Roll and tuck all the filo around the inside edges of the pan. Do not trim with scissors or knife as one would for pie crust. Brush top and edges with remaining oil. Bake at 325 degrees for 50 minutes. Serve hot, cut into square pieces like a cake. Reheat when necessary; never serve cold.
Mix in Cuisinart:
Can of black olives
Handful of green olives (more for pungence)
Lemon juice to taste
Pour or so of olive oil
Clove of garlic (or powder to taste
Salt and pepper
Herbs if wanted
1 1/2 lbs tomatoes, sliced (use good ones!)
1/2 cup part-skim mozzarella cheese, shredded
1/2 cup reduced-fat feta cheese, crumbled
1/2 cup light mayonnaise
1/2 cup green onion, sliced
1 bunch basil
salt and pepper
2 tablespoons parmesan cheese, grated
Layer tomato slices in pie crust and cover with a layer of basil, salt and pepper.
Repeat until all the tomatoes and half of basil is used up.
Mix together mozzarella, feta, mayonnaise, green onions, remaining basil, and salt and pepper to taste.
Spread on top of tomatoes.
Top with parmesan cheese.
Bake for about 45 minutes or until top is golden brown.
Halfway through baking time, remove foil from crust so that crust can brown.
Lightly saute/toast two to three cloves of garlic and spices in a small amount of olive oil.
Add 2-3 diced peppers (yellow, red and and orange) and one small package diced mushrooms.
Cook for a little while but do not burn spices.
Add three cans of beans with liquid (black, white, and red) and two cans of fire roasted tomatoes.
If you want it to be tomato free, use a carton of broth and cook it down.
Half an hour before serving add one diced onion and juice of a lime.
Garnish with avocado or guacamole, salsa, Greek yogurt, cheddar cheese, and fresh lime slices.
You can eat it alone or on rice.
Cinnamon- a dash
Cocoa powder- a teaspoon or so
Chili/hot sauce- to taste
4c bite-sized watermelon chunks
i bunch radishes sliced thin
1 c thinly-sliced red onion, cut in half-moon slices
2 c baby arugula
1 small bunch mint leaves torn into pieces
2T balsamic vinegar
Salt/pepper to taste