Cranberry Chai Sorbet

Ingredients

1 c chai simple sugar
1 c cranberry juice
1/8 c vodka or spiced rum
splash of triple sec


Instructions

Bring 1 cup of water to a boil, add one teabag of chai and 1 cup of sugar. Simmer for two minutes, stirring occasionally. Cool. Add cran, liquor and triple sec, stir and freeze for at least 6 hours. Serve in a glass or crystal dish with a spoon.

Green Chili Cornbread Muffins

1 c corn meal
1 c all-purpose flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 c milk
1 egg
1/4 vegetable oil
3 heaping tbsp chopped green chilis
paprika

Instructions

Mix all ingredients except paprika in a bowl for one minute, spoon into greased muffin pan. Sprinkle muffins with paprika and cook for 12-18 minutes (till a toothpick comes out clean).

Basic cornbread recipe courtesy of Aunt Jemima (see back of cornmeal package).

Jambalaya

Ingredients

scant 1 bag brown success rice, cooked
1 head broccoli, broken into florets
1 handful white mushrooms, chopped
1/2 red onion, cut in large squares
1 red bell pepper, cut in large squares
1 1/2 large tomatos chopped
1/2 small can tomato sauce
1 yellow squash, cut into large chunks
3/4 can kidney beans
4 garlic cloves (mince 2)
tony sacherie's creole seasoning to taste
1 tsp liquid smoke (or to taste)
2 bay leaves
1 1/2 c vegetable stock/pot likker from greens recipe (carrot, small chunk of broccoli, hatch chili (mild green, about 3 tbsp chunks), 3 pine nuts, onion, garlic)

Saute onion and garlic in oil. Add veggies and saute 3 minutes. Add chopped tomatoes and sauce, veggiestock/pot likker, seasonings, bay leaf.
Simmer 15-20 minutes, remove bay leaves. Add cooked rice.

*Dressing it up*
Thinly slice a small zucchini into ribbons, saute a garlic clove in olive oil, and add zucchini. Sprinkle with pinch of garlic powder and cracked black pepper and pile on top of jambalaya servings.

Rouille Mayonnaise

Ingredients

1 red bell pepper, seeded and deveined
1/3 portion of mild green hatch chili
2 cloves garlic
1 cup mayonnaise

Instructions

Roast bell pepper and green chili (over flame or under broiler) until blackened. Remove skins. Puree with two cloves of garlic. Mix with one scant cup of mayonnaise.

Potato Rouille

Rouille Potato

Ingredients

4 potatoes
1 c rouille mayo (see recipe below)
1/4 small yellow onion, chopped
1/4 cup diced dill pickle
sea salt to taste

Instructions

Peel, cut and boil potatoes 15 minutes. Stir w/ rouille mayo, onion, dill pickle.

Hint
*Reserve 1/4 pepper, garlic and chili puree and serve on the side/on top of the potatoes as a garnish.*

Mustard and Collard Greens

Ingredients

1 bunch mustard greens
1 bunch collard greens
1/8 small yellow onion, chopped
2 garlic cloves (whole)
2 garlic cloves, chopped
tomato
cayenne
garlic powder
salt
black pepper

Instructions

Wash greens and remove stems. Cut leaves into long thin strips. Saute onion and garlic in bottom of big pot. Add water, bring to a boil, and add greens.
Throw in chopped tomato at last minute along with cayenne, garlic powder, salt and pepper to taste.

Southern Fusion Naan

Ingredients

1 tsp sugar
1 tsp yeast
2/3 c wrm water
1 c all-purpose flour
1/3 c cornmeal
1 tsp salt
butter

Instructions

Mix the water, sugar and yeast together in a bowl, set aside for 10 minutes (until mixture is frothy). Place flour and cornmeal in a large mixing bowl, make a well in the center and add salt and yeast. mix thorougly with hands to form a dough, adding more water if necessary. Turn dough onto a floured counter and knead for 5 minutes. Return to the bowl, cover and set in a warm place for 1 1/2 hours to rise, until doubled in size. Turn onto floured counter and knewad for an additional 2 minutes. Break into 4 equally-sized balls and pat into thin rounds, about 5 inches in diameter and 1/8 inch thick. Place on a greased sheet of foil and broil for 7-10 minutes, turning twice. Brush with butter. Wrap in foil if not serving immediately and warm in a hot oven at 350.


Adapted from "Favorite Vegetarian Dishes" Naan recipe (p.319).

Black-eyed Pea Hummus

Ingredients

~2 tsp toasted cumin powder
12 oz can black eyed peas
2 cloves garlic
3 tbsp tahini
tsp sea salt
juice of 1/3 large lemon
fresh ground black pepper
pinch of paprika
splash of extra-virgin olive oil

Instructions

Spoon cumin onto a small sheet of foil and broil for 1-2 minutes. Chop garlic in food processer. Add peas, tahini, salt, cumin and lemon juice and process. Gradually drizzle in olive oil. Season to taste w/ pepper, additional salt and lemon if necessary

Saturday's Southern Menu

appetizer
black-eyed pea hummus with southern fusion nan

main course
mixed greens
potato rouille
jambalaya
hatch green chili corn bread

dessert
cranberry chai sorbet

Key Lime Pie

2/3 C lime juice from key limes (yes, they are tiny!)
1 can sweet condensed milk
3 egg yolks at room temperature
graham-cracker pie crust

Preheat oven to 350.

Juice the key limes (microwave five at a time for fifteen seconds, press firmly and roll on a counter, cut in half and juice). 15-20 limes should do.

Beat the yolks with a mixer until fluffy. Place setting on low and beat while slowly adding condensed milk. Beat for three minutes, then slowly add the lime juice. Beat for five minutes.

Pour mixture into pie crust and bake for 10 minutes. Set on wire rack to cool. Refridgerate for 2 hours; freeze for 10 minutes before serving with whipped cream and garnish with thin lime slices.

please take note that the eggplant parmesan recipe has been updated.

Primavera Alfredo over Linguini

Ingredients


1/3 cup butter
2 cups heavy cream
1 clove garlic, crushed
1 tsp nutmeg
6 large white mushrooms, sliced
1 small zucchini, cut into thin coins and slivers
1 handful baby carrots, sliced lengthwise in half
~1/3 cup thinly-sliced bell pepper pieces
1 roma tomatoe
3 garlic cloves
1/3 cup freshly grated parmesan cheese
1 tsp nutmeg
garlic powder
olive oil
1 package whole wheat linguini

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Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add 2 cloves minced garlic and cheese and whisk quickly, heating through. Stir in nutmeg and garlic powder to taste. Set aside in a microwave-safe serving bowl, add non-enriched white flour if necessary to thicken sauce.

Boil water and cook linguini acc'd to package instructions. In the meantime, lightly saute the zucchini, peppers, carrots and minced garlic in oil. Toss in the mushrooms and stir for a couple of minutes. Add garlic powder to taste. Finely chop the roma tomatoe into small cubes and place in a separate small serving dish. Set out extra fresh-grated parmesan cheese

Serve the sauce over the pasta, adding veggies, tomatoes and extra cheese as desired.

Pesto

Ingredients (approximate quantities)

2 cups basil leaves
1/4 cup freshly grated parmesan
1/2 cup olive oil
3 tbsp pine nuts
3 minced garlic cloves


Instructions


Put basil in food processer in small batches. Add nuts and garlic, slowly add olive oil and blend (don't overdo it -- you don't want to make a soup!), scraping down the sides of the bowl as needed until you get the desired consistency.

You can add the parmesan with the olive oil, or wait to add it (freshly grated from the block) when serving.

DO NOT USE POWDERED PARMESAN.

Keeps in fridge for a week, freezes well for months.

Baked Ziti

Ingredients

12 medium-sized white mushrooms
1 large onion, chopped
olive oil
2 garlic cloves, chopped
1 28-oz can tomato puree
4 large tomatoes, chopped
8 basil leaves, torn into bits
1 1/2 cups fresh spinach
1 small zucchini, chopped finely
salt
black pepper


1 package ziti
1 cup freshly grated parmesan cheese
1 cup ricotta
8 oz. mozzarella, cut into small cubes (1/2 inch x 1/2 inch)

Instructions

Rinse mushrooms in a colander using cold water (don't soak!). Drain, slice and set aside.

Saute the onion, then add mushrooms, zucchini and garlic and cook for ~10 minutes. Add tomatoes (and puree), basil, spinach, salt and pepper and simmer for 30 minutes on low.

Cook ziti acc'd to package instructions, drain and toss with 3 cups of the sauce and grated parmesan.

Preheat oven to 350 F. Spoon half of the mix into a baking dish. Spread ricotta on top. Pour on one more cupof the sauce and sprinkle with the mozzarella cubes. Top with remaining ziti, sauce and grated parmesan. Cover the dish with foil and bake for 45 minutes. Uncover and bake for 15-30 minues more (until center is hot and the sauce bubbles around the edges). Cover and let stand for 15 minutes before serving.


adapted from The Sopranos Family Cookbook p. 41