Recipe Collection

Winter Squash Samosas

2011-11-07T17:33:00.001-08:00

Ingredients

Pastry:
1 cup unbleached all-purpose flour
2 jalapeno chilies, seeded and coarsely chopped
1/4 tsp salt
1/4 tsp sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch dice
4 oz chilled cream cheese, cut into 1/2 inch dice

Filling
1 winter squash (yielding 2/1/2 cups puree) -- peel, de-seed, and steam the flesh
2 tsp unsalted butter
1/2 tsp freshly ground white pepper
1 jalapeno, seeded and minced
1 hearty pinch garam masala
1 pinch powdered ginger
1 sprinkle ground mantok
1/2 tsp salt
1/3 cup grated coconut
3 tbsp chopped walnuts

Instructions

For the pastry, combine ingredients in food processor with a metal blade and process until it forms a ball (about less than a minute). Shape into 3 smooth patties, cover with plastic wrap, and put in fridge. (can be made 1 to 2 days ahead of use)

For the filling: place squah puree with 1 tsp of butter in large nonstick rying pan over moderate heat. Cook for 15 minutes, stirring frequently, until the squash has reduced to a thick paste that sticks onto an upside-down spoon. Remove from heat and stir in remaining ingredients.

To assemble: preheat oven to 375. on lightly floured surface, roll out one portion of pastry into oblong ~ 9x16 inches. cut out 3 inch rounds with cutter; place 1 tbsp of filling on each round, dampen edges and fold dough over the filling. Press edges firmly with fingertips to seal. Place on ungreased baking sheets, and bake for 20 minutes until puffed and lightly browned.

Summer Tacos Reloaded

2011-06-12T19:27:00.000-07:00

Fresh Pinto Beans & Rice with Plum and Heirloom Tomato Relish

Ingredients

Plums
Heirloom Tomatoes
Jalapenos
Variety Bell Peppers
Fresh Pinto Beans
Rice
Tortillas
Cumin
Chili Powder
3 Cloves Garlic
S&P

Instructions

Rinse beans, put in big stock pan and cover with one inch of cold water. Bring to a boil and simmer for 2 hours, adding minced garlic and spices 90 minutes in.

Meanwhile, roast the peppers. Remove the skins and chop, along with the fresh veggies. Mince the jalapeno and garlic. Toss together with salt & pepper.

Serve with warm tortillas.

Peanut Butter and Chocolate Chip Cookies

2010-12-09T20:35:00.000-08:00

Ingredients

1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter and chocolate chips

Instruction

Preheat oven to 375 degrees. Cream together the butter, peanut butter, brown sugar, and white sugar in a large bowl until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in PB and chocolate chips. Drop by 1/4 cupfuls three inches apart onto ungreased baking sheets.

Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing.

Everyday Pizza Sauce

2010-08-27T11:37:00.001-07:00

2 Roma tomatoes, chopped
1/4 yellow onion, chopped
1 clove garlic, minced
1 can tomato sauce
Pinch garlic powder
Dried savory, basil, parsley
red pepper flakes
S&P

Saute onion and garlic until onion is translucent. Add the tomatoes and cook for a couple of minutes, add the rest of the ingredients and simmer on low for 25 minutes. Give it a whir in the food processor before topping the pizza.

Perfect Pizza Crust

2010-08-27T11:26:00.000-07:00

The pastry flour gives it that hand-tossed texture with a thin-crust crunch.

Ingredients

1/2 teaspoon sugar
1 pkg active dry yeast
2 1/2 C unbleached all-purpose white flour
1 C whole wheat pastry flour
2 tsp salt
1 tbsp extra virgin olive oil

Instructions

Dissolve the sugar in a cup of warm water, add the yeast and set aside to bubble for 10 minutes. Combine 2 cups of white flour with the salt and wheat flour. Add the oil and yeast mixture and stir with a fork until you have a fluffy mixture. Use remaining white flour to dust work surface, knead for 8 minutes until elastic.

Place in oiled bowl, cover with a dish towel and allow to rise (45 min - 1 hour) in a warm (but not too hot) place. (you want the glutens to connect and develop slowly to make stronger bonds)

Punch down and divide into either 2 parts or 4 parts, depending on the size pizza you prefer.

Brush the top of the crust with olive oil infused with garlic, add toppings, and bake on a pizza stone on the top rack at 415 degrees for about 6-10 minutes (or until the crust is golden brown).

Summer Tacos / Spicy Shanna Tacos

2010-06-25T11:37:00.000-07:00

Spicy Shanna Tacos

Ingredients

Taco Seasoning
Chopped Mushrooms, Yellow Squash, Carrots (nearly minced little cubes)
Hot Salsa
Grated Cheese
Sour Cream
Pan-Fried Tortilla (make a Santa Fe-style taco)

Instructions

Saute the carrots for a few minutes, then add mushrooms, squash, and seasoning and cook until softened. Pan fry the tortilla, shaping into a taco shell, and fill with toppings.

Sweet Summer Tacos

Ingredients

Red Bell Pepper, Sweet Corn, Tomatillo, Garlic Clove, all chopped nearly to mince
Lime Juice
Black Beans
Sour Cream
Grated Cheese
Homemade taco (see above)

Saute the veggies until softened, add a squeeze of lime. Stuff taco with all and enjoy hot.

Baba Ghanoush

2009-07-23T18:46:00.000-07:00

Ingredients

1 eggplant, cubed and roasted and cooled

1/4 C tahini

juice of 1 lemon

1/2 tsp cumin

1 tbsp flatleaf parsley, chopped

2 cloves garlic, chopped

1 C plain yogurt

s&p to taste

Instructions

give a whirr in the food processor, serve with pappadam

Banana Nut Bread

2009-02-17T17:46:00.000-08:00

Ingredients

1 1/4 C mashed ripe bananas
1/4 tsp salt
1/3 C granulated sugar
1/4 C milk
3 Eggs
3 Tbsp vegetable oil
2 2/3 C Bisquick
1 C chopped walnuts

Instructions

Preheat oven to 350. Mix ingredients except the bisquick and walnuts. Fold in the remaining ingredients with a spoon and mix; pour into a greased loaf pan and cook for 50-60 minutes, or until a toothpick comes out cleanly. Allow to cool in the pan for 10 minutes, then turn out onto a wire cooling rack. Keeps for about a week when covered in plastic wrap.

Mango-Pear Pecan Bread

2009-02-17T17:41:00.000-08:00

Ingredients

1 1/4 C mashed ripe mango and pear (drain away some of the moisture the mango makes)
1/4 tsp salt
1/3 C granulated sugar
1/4 C milk
3 Eggs
3 Tbsp vegetable oil
2 2/3 C Bisquick
1 C chopped pecans

Instructions

Preheat oven to 350. Mix ingredients except the bisquick and pecans, using an immersion blender if necessary (depending on the consistency of the fruit). Fold in the remaining ingredients with a spoon and mix; pour into a greased loaf pan and cook for 50-60 minutes, or until a toothpick comes out cleanly. Allow to cool in the pan for 10 minutes, then turn out onto a wire cooling rack. Keeps for about a week when covered in plastic wrap.

Cajun-Jamaican Chex Mix

2009-02-17T17:33:00.000-08:00

Ingredients

4 C assorted chex
1 C pretzels
1 C cheez-its
1 C kashi whole grain crackers
1 C nuts
2 dashes pickapeppa sauce (or veg. worchestire)
Tony Sacherie's (palmful or to taste)
freshly ground black pepper
2 tbsp brown sugar
1 tbsp dried rosemary, crushed
6 tbps butter

Instructions

Preheat oven to 350. Melt the butter and add the spices, pour over the mix in a deep baking dish and gently stir. Cook for 45 minutes, stirring at 15-minute intervals. Spread on paper towels and leave out for at least an hour; store in airtight containers.

Adapted from Aunt Jac's famous Caughey "Texas Trash" recipe. I'm thinking of tossing just a bit of pineapple juice in the butter mix next time....

Baby Arugula Walnut Pesto

2009-02-09T14:32:00.001-08:00

Ingredients

2 C baby arugula leaves, stemmed and tightly packed
2 cloves garlic
1/2 C canola oil
1/4 C chopped and toasted walnuts
s&p to taste

Instructions

Blend the arugula, garlic, and oil until smooth. Scrape down the sides and add the walnuts; process until well-combined (but don't make gummy nut butter), season to taste.

Roasted Plum Sandwich with Baby Arugula Pesto

2009-02-09T14:11:00.000-08:00

Ingredients

3 plums, ripe but firm
3 tbsp balsamic or sherry vinegar
1/2 medium yellow onion
1/2 c unbleached all-purpose flour
oil for frying
4 slices rustic bread, about 1/2 inch thick (i used a rosmary round from whole foods)
Arugula Walnut Pesto (see recipe)
6 oz. soft cheese (I have to go back to Whole Foods to get the name of the one I used)

Instructions

Preheat oven to 350. Cut the plums in half, remove the pits. Slice into 1/2 inch wedges, and toss with the vinegar to coat. Lightly oil a rimmed baking sheet; spread the plums on it without crowding them and sprinkle with salt and pepper. Roast for 20 minutes and set aside to cool.

While the plums are roasting, cut the onion into crescents as thin as possible. Put them in a bowl of cold water and stir to separate the pieces. In another bowl mix the flour and salt. Drain the crescents, and toss with the flour-salt mixture until completely coated. Heat oven in a deep pan to at least twi inches (I use canola oil). Heat to 360-360 degrees. Gently drop one-third of the onion pieces into the hot oil. Fry until light brown, about 3-4 minutes. Remove with slotted spoon and drain on a single layer of paper towels. Fry up the rest and set aside.

Toast the bread: Lay the bread slices directly on the oven rack and bake until lightly toasted, a couple of minutes or so.

Build the sandwiches: spread 1 to 2 tbsp of pesto on the bread right to the edges. Arrange the plum wedges on top in a single layer, and top with sliced cheese. Cover a baking sheet with foil and pop back in the oven until the cheese is melted. Top with springs of fried onion and serve.

Spiced Walnuts

2009-02-09T14:06:00.000-08:00

Ingredients

1 C walnut halves
1 tbsp olive oil
1/4 tsp each ground cardamom, cinnamon, cloves, coriander, cumin
1/8 tsp cayenne pepper
1/2 tsp salt
2 tbsp powdered sugar

Instructions

Preheat oven to 350. Grease a baking sheet. Put the walnuts in a mixing bowl and drizzle with olive oil, tossing to thoroughly coat the nuts. Mix the nuts with the spices, tossing to coat fully. Toss again with the powdered sugar.

Spread the mix on the baking sheet and bake for 10, 12, stirring halfway through (be careful not to burn them)!

Warm Pear Rainbow Swiss Chard Salad with Sour Orange Vinaigrette, Goat Cheese and Spiced Walnuts

2009-02-09T13:58:00.000-08:00

Ingredients

2 Ripe Anjou or Bartlett pears, at room temp, ripe but unpeeled
1 clove garlic, minced
1 tsp grated orange zest
2 tbsp sour orange juice, freshly squeezed
1 tbsp orange juice, freshly squeezed
2 tbsp balsalmic vinegar
4 tbsp olive oil
1 bunch rainbow swiss chard, rinsed and torn into pieces
1 c spicy walnuts (recipe follows)
crumbled goat cheese (freeze for 30 minutes to crumble easier)

Instructions

Slice the pears into 1/4 inch thick slices, set aside. Combine the garlic, zest, orange guices, vinegar, olive oil, and salt and pepper to taste. Warm the dressing in a sauce pan over med heat and add the pear slices, gently turning until coated and warm (about 2 minutes). Pour the pears and vinaigrette over the salad greens and toss gently. Serve topped with the cheese and spiced nuts.

Ginger-Lemongrass Sorbet

2009-01-17T08:58:00.000-08:00

Ingredients

1 C sugar
1 1/2 C water
4 stalks lemongrass, sliced into 1 inch cylinders
1/2 C fresh shavings of peeled ginger
1 C lemon juice (about three large lemons)

Instructions

Bring the sugar and water to a boil, stirring until the sugar dissolves. Add the lemongrass and ginger, turn off the heat, and allow to steep for ten minutes. Strain into a bowl and add the lemon juice. Stir, and pour into two ice trays, and freeze for ~2 hours until slushy. Combine into a bowl, mix and freeze for another hour before serving.

Red Pineapple Curry

2009-01-17T08:46:00.000-08:00

Ingredients

Assorted vegetables*
1 1/2 C cubed pineapple
2 cloves garlic, minced
2 Cans Coconut Milk
1 Jar Red Curry Paste (use to taste)
Garlic Chile Sauce to taste (use the kind with the rooster on the front)
Dash of Soy Sauce (instead of Fish sauce)
Salt
Jasmine Rice

Instructions

Combine the garlic and vegetables that need softening (such as bell peppers) with a little olive oil in a dutch oven or separate pan and cook for about five minutes. If using a pan, deglaze with a bit of coconut milk (be sure to shake the can before opening!!) and transfer to a deep pot and add additional ingredients, adusting seasonings to taste. If using a dutch oven, simply add the other ingredients. Lower the heat and simmer for fifteen minutes.

Serve with jasmine rice (simply follow the package instructions).

*Try variety of peppers, green beans, mushrooms, bamboo shoots, snap peas, etc.

Tangy Mushrooms in Garam Masala

2008-10-17T19:10:00.000-07:00

Ingredients

~1 1/2 C baby portobello mushrooms, sliced

1 garlic clove, minced

1/2 lime

garam masala

salt

pepper

red pepper flakes

Instructions

Saute the garlic in a bit of oil. Add the mushrooms, spices, and a splash of lime juice and water. Saute until mushrooms cooked through, adding lime juice periodically; adjust seasonings to taste. You want to end up with a good crusty coating of spice on mushrooms. Serve hot.

Red Pepper Mango Wrap

2008-07-27T18:14:00.000-07:00

Ingredients

Red Pepper Tortillas
Red Pepper Hummus
Chopped Mango
Chopped Roasted Red (Bell) Pepper
Paprika

Instructions

Spread a thin layer of hummus on tortillas. Sprinkle with other ingredients; roll and slice into coins. Serve sprinkled with paprika.

Mexican Mole Sauce

2008-07-27T15:56:00.000-07:00

Ingredients

1 large tomatillo
1/2 yellow onion
2 sm. tomatoes
1 tsp jalapeno
~2 tsp garlic
1/2 tsp clove
generous pinch chile powder
cumin
cinnamon
salt & pepper
~2 oz. dark chocolate

Instructions

Chop and saute all veggies; give a whirl in the food processor. Add the spices and simmer; add the chocolate till melted.

Spinach Enchiladas with Mexican Mole Sauce

2008-07-21T17:10:00.000-07:00

Ingredients

Cayenne Tortillas
Monterey Jack Cheese
Spinach
Jalapeno
Chopped Tomatoes (canned works best)
Mole Sauce

Instructions

Roll the spinach and slice into shreds; shred the cheese, chop the jalapeno, and place all into the tortillas and roll. Place seam-side down into a baking dish that has a shallow layer of chopped tomatoes with the accompanying juice.

Cover with foil and bake at 375 for 15 minutes, until cheese is melted.

Cover with Mole Sauce (recipe follows); drizzle Parrano Cheese Sauce along the top of each enchilada and garnish with dark chocolate shavings and a sprig of cilantro.

Chiles Rellenos

2008-07-21T15:11:00.000-07:00

Ingredients

Poblano peppers
Monterey Jack cheese
Red Bell pepper
Jalapeno
Egg
Flour
Bread Crumbs
Panko (Japanese Bread Crumbs)
Salt
Pepper
Oil for frying

Instructions

Roast the peppers under a broiler or over a flame until the skins blacken. Remove from heat and place in a bowl; cover with saran wrap until cooled. Remove the skins. Slice the red bell into thin strips.

Put a slit in the poblanos; remove the seeds and insert a chunk of cheese, along with the chopped jalapeno and a couple of strips of roasted red peppers.

Dip the peppers in flour (careful! the stuffing comes out easily!), dredge in a bowl of beaten egg, and cover in a mix of the panko and bread crumbs.

Fry in the oil for about seven minutes, until the outside is crisp. Carefully remove and drain on paper towels.

Serve with Tomatillo-Lime Sauce with a sprinkling of cheese and freshly-ground black pepper.

Parrano Cheese Sauce

2008-07-21T15:09:00.000-07:00

Ingredients

~2 oz. uniekaas parrano cheese, grated
~3 tbsp heavy cream

Instructions

Heat ingredients in a small saucepan until cheese is melted.

Tomatillo Lime Sauce

2008-07-21T15:07:00.000-07:00

Ingredients

2 medium tomatillos
1 jalapeno
1 medium tomato
~1 c sour cream
salt
pepper

Instructions

Puree the first three ingredients; heat in a saucepan and add sour cream, salt and pepper to taste.

Shan Does Mexican Food... Healthy

2008-07-21T05:12:00.000-07:00

(recipes to come)

Menu:

Mango Salsa (courtesy of Alma)
Spicy Tomato Soup (Miracle Drug)
Chile Rellenos with Tomatillo-Lime Sauce
Spinach Enchiladas with Mole Sauce

Alma's Mango Salsa

2008-07-21T05:10:00.000-07:00

Ingredients

1 can black beans, rinsed
1 jalapeno, chopped (or more if you prefer more heat)
cilantro, chopped
2 mangos, chopped
lime juice
1 large tomato, chopped
1/4 yellow onion, chopped
salt
pepper

Instructions

Combine all ingredients in a mixing bowl and toss. Flavors infuse over time (keeps in the fridge well).

Mozzarella and Spinach Lasagna Alfredo Rolls

2008-07-13T14:05:00.000-07:00

(this one is for daniel and carissa!)

Ingredients

~1 C alfredo sauce
4 strips of lasagna cooked al dente
grated parmesan (reggiano), pepper jack
4 hunks of mozzarella
~2 C spinach chopped
freshly ground black pepper

Instructions

place the hunk of mozzarella on the end of piece of lasagna. sprinkle the entire thing with the shredded cheese and spinach. starting with the end with the mozzarella roll into a spiral of glory. repeat with remaining lasagna. set in a greased baking dish seam-side down (i used a deep rectangle one that fit all four just right). top with the sauce and bake for about 15 minutes at 350. serve warm with a sprinkling of grated parmesan and black pepper.

Berry Cobbler

2008-05-12T04:23:00.000-07:00

Ingredients

1/4 c finely chopped nuts
2/3 c flour
2 tsp baking powder
1 egg
1/2 tsp salt
2/3 c sugar
2/3 cu milk
1/4 c butter, melted
vanilla flavoring (just a few drops)
3 c berries (fresh if available; hull and quarter strawberries if using)
brown sugar
breadcrumbs

Instructions

Toss the berries with a good portion of sugar and a pinch of salt in a large mixing bowl and set aside for at least a half hour.

Lightly toast the nuts, then finely chop in the food processor (until they look like coarsely-ground breadcrumbs). Mix with the flour, baking powder, egg, salt, sugar, milk, vanilla flavoring and butter. Puree a few berries in the food processor and stir into the batter. In a small mixing bowl stir together 3 tbsp brown sugar and 2 tsp breadcrumbs.

Butter a baking dish and pour in the berry mix. Pour the batter on top; sprinkle with the brown sugar and breadcrumbs.

Cook at 350 for ~40 minutes (the crust will become brown and rise a bit). Serve topped with vanilla iced cream.

Alfredo Sauce

2008-04-06T09:22:00.000-07:00

Ingredients

1/3 C butter
2 C heavy cream
2 cloves garlic, minced
1 tsp nutmeg
~1/3 C freshly grated parmesan cheese

Instructions

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. Add non-enriched white flour if necessary to thicken sauce.

Italian Stuffed Peppers

2008-04-05T05:50:00.000-07:00

Red Bell Peppers Stuffed with Orzo, Artichoke Hearts, and Diced Tomatoes in a Light Alfredo Sauce

serves 4

Ingredients

1 Artichoke

1 Medium-sized Vine-Ripened Tomato

~1 1/2 C orzo

2 Red Peppers

~1/2 C Alfredo Sauce

pinch of breadcrumbs (optional)

Instructions

Steam the artichoke and remove the heart (this can be done ahead of time and refrigerated). Cook the orzo according to package instructions; drain but do not rinse. Mix with the alfredo sauce. Dice the tomato and cut the artichoke heart into roughly 1/4 inch pieces, mix with the orzo.

Cut the tops off the peppers and deseed/devein the peppers. Fill with the orzo mix and sprinkle lightly with breadcrumbs and freshly-grated parmesan if desired. Bake at 350 for 10-15 minutes until you can smell the peppers beginning to roast.

Roasted Pear Sandwich with Pecan Parsley Pesto

2008-03-17T05:48:00.000-07:00

Ingredients

2 red bartlett pears
2 large rolls, or pieces of ciabatta
1 hunk pyrenees w/ green peppercorns cheese, sliced thinly (or use any mild, somewhat soft cheese such as gouda)
pecan parsley pesto (recipe below)

Instructions

Cut the pears in half, remove stems and cores. Roast in a 350 degree oven on a lightly oiled baking sheet, cut sides down. Remove to cool and cut thin slices. Spread a generous amount of pesto on the bottom slice of the bread; top with the pear and slices of cheese. Toast until the cheese melts.

Pecan Parsley Pesto

2 c fresh parsley, roughly chopped
3 scallions, thinly sliced
3 cloves garlic, chopped
1/2 c olive oil
1 c pecans, toasted
salt, pepper

Put parsley and garlic in a food processor; with machine running drizzle in the olive oil. Scrape down the sides and add the pecans, processing just until they are combined. Add salt and pepper to taste. Keeps up to a week in the fridge.

Adapted from the Cafe Flora cookbook.

Cinnamon Tomato Sauce

2008-03-17T05:36:00.000-07:00

Ingredients

1 tbsp olive oil
1/2 tsp salt
1 large yellow onion, diced
1 tbsp chopped garlic
1 tsp ground cinnamon
1/8 tsp ground cloves
1/2 c red wine
1 28 oz can diced pureed tomatoes
2 c water
1/2 c chopped fresh parsley
1 tbsp chopped fresh oregano

Instructions

Saute the onion, garlic, and spices in the oil. Add the wine to deglaze the pan and cook 2-3 minutes, until most has evaporated. Add the tomatoes, water, parsley, and oregano. Lower the heat and simmer gently for 30 minutes. Puree in a food processor and serve.

Adapted from the Cafe Flora cookbook.

Pomegranate-Lime Pie with Almond Biscotti Graham Cracker Crust

2008-03-13T10:37:00.000-07:00

Ingredients

the pie filling
2/3 c lime juice and pomegranate juice (2 parts to 1, respectively)
1 can condensed milk
3 egg yolks at room temperature

the crust
1 stick butter, melted
3 pieces biscotti
6-7 four-square graham crackers
1/4 c sliced almonds, toasted
sliced almonds, sliced key lime, lime and lemon zest to garnish

Instructions

Crust
whir the dry ingredients in a food processor until you have a crumbly mix. mix with the butter in a mixing bowl with a spoon, and press the mixture in the bottom of a pie pan. bake at 375 for 8 minutes. set aside.

Pie Filling
beat the egg yolks until fluffy with a hand mixer, then slowly add the other wet ingredients while continually mixing. mix for roughly 5 minutes. pour the mix into the crust, bake at 350 for ten minutes. garnish, cover and refrigerate for at least two hours before serving (best served after freezing for ten minutes).

Citrus Mushroom Saute

2008-03-03T10:02:00.000-08:00

Ingredients

Chopped crimini mushrooms
Spinach, chopped
Tomatoes
Minced Garlic
Onion, Bell pepper, Zucchini, etc. as you like
Red pepper flakes
Salt
Pepper
Juice of 1/2 grapefruit
1 tsp lime juice
zest of lime, grapefruit

Instructions

Saute the vegetables in a little olive oil, seasonings and citrus juices. Serve with sprinkling of zest.

Gumbo

2008-03-03T09:38:00.000-08:00

Ingredients

2.5 c safflower oil
2.5 c white unbleached all-purpose flour
Several c veggie stock (make your own, use store-bought or try filtered water w/ bouillon cubes)
rinsed and dried greens: (try mustard, collard, kale, red chard, etc.)**
arame (a dried sea vegetable... found on the "ethnic foods" aisle by soy sauce at my local grocer)
carrots
roasted tomatoes*
okra, chopped
onion
green onion
roasted tomatoes
shallots
red, green, yellow bell peppers
chopped white and crimini mushrooms
amaheim pepper
celery
corn
6 pieces fake bacon, cooked acc'd to package instructions and cut into small pieces
4 links veg "sausage" sliced into coins and sauteed
arame
salt
pepper
bay leaves
parsley (fresh flat-leaf)
cayenne
dried red chiles (whole or pepper flakes)
tarragon
thyme
file powder (if desired)
wild rice, cooked (to serve)

Instructions

Chop all vegetables (except the greens and arame), saute in safflower or canola oil until the onions are translucent and the okra stops "roping." Set aside.

The Roux
Combine the oil and flour in a saucepan and stir over med-low heat for ~20 minutes to create a roux. Discard and start over if you burn it (black flecks will show up -- this yields a bitter product and will ruin your gumbo). It's important to continually stir, *especially* once it begins to turn darker. Gran gets hers to a dark dark brown, but after the third try I settled for a deep caramel color.

Putting it Together
Heat the veg stock to a good simmer, add bay leaves (2 should do) and slowly incorporate the roux. Add the vegetables and simmer.

Add a few strands of arame, "sausage" and seasonings, including fresh chopped parsley. Simmer for a good 30 minutes. Add the greens, stir and simmer until wilted to your liking.

Serve warm spooned over rice. (If using file powder incorporate in the gumbo just before serving.)

*to roast tomatoes, chop and toss in olive oil, black pepper and italian seasoning. bake cut-side up at 200 for a good few hours (you can allow these to cook slowly as you work in the kitchen; you can also cook them overnight at 150.)

**note that collard greens have the same amount of calcium as milk, oz for oz.

Greek-style Thin-crust Pita Pizza

2008-02-19T02:14:00.000-08:00

Ingredients

pita or gyro bread
hummus
tomato
spinach
one garlic clove, minced
mozzarella cheese, grated
feta cheese
coarse sea salt
freshly-ground black pepper
red pepper flakes

Instructions

Preheat oven to 400. Brush the top of the bread with olive oil, then spread a thin layer of hummus across the top. Sprinkle red pepper flakes on the hummus*, follow with 1/4 of the mozzarella. Lay spinach leaves across the top, then lay slices of tomato in a circle on top of the spinach. Top with remaining mozzarella, feta cheese and minced garlic. Season with the sea salt (I gave it a scant pinch of finely-ground sea salt as well), black pepper, and more red pepper flakes to taste.

Bake until cheese melts (~8 minutes).

*Note that spicy hummus can be substituted for the plain hummus w/ red pepper flakes.

The Perfect Glass of Iced Tea

2008-02-17T07:36:00.000-08:00

I teabag tazo awake
1 teabag green tea with mint

(for those mornings when you want your mint green tea with a little more caffeine kick)

Pam's Quick Garlic Crimini Mushrooms

2008-01-28T12:37:00.000-08:00

Ingredients

15-20 crimini mushrooms, sliced
2 cloves garlic, minced
olive oil
salt
pepper
garlic powder (optional)
red pepper flakes (optional)

Instructions

spray a pan with a light coat of nonstick oil and set to med-high heat. toss in the mushrooms, garlic and spices to taste. stir in a scant 3/4teaspoon of olive oil and lower heat to med-low after things get sizzling. cook for ~15 minutes.

this is a super easy side dish; you can turn the burner to extra low and cover while cooking other dishes. also works with white button mushrooms, though the criminis have much more flavor.

for garlic lovers: toss in a couple of whole garlic cloves.

Sarah's (Newly) Famous Pumpkin Waffles

2008-01-27T14:18:00.000-08:00

Ingredients

3 C flour
5 tsp baking powder
2 tsp cinnamon
1 tsp allspice
1 tsp ginger
1 tsp salt
1/3 C brown sugar
3 tbsp maple syrup
1/13 C pumpkin puree
2 1/4 C milk
5 eggs
1/3 C butter, melted

Instructions

mix all ingredients in a large mixing bowl. deftly wield waffle iron and serve with syrup and powdered sugar.

adapted from harry's roadhouse cookbook.

Southwestern Miracle Cure

2008-01-10T03:31:00.000-08:00

Ingredients

1 46 oz. bottle low-sodium V8
1/3 yellow onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 tomatillo, chopped

2 stalks celery
1/2 bag of frozen corn
1 handful frozen peas
1 potato, peeled, boiled and diced
1 jalapeno, diced (use acc'd to taste. i used 1/4 pepper)
1 can black beans, rinsed
2 bay leaves
1 carrot, chopped
1/2 hatch green chile, chopped
Juice of 1 lime
red pepper flakes
salt
pepper

Instructions

Saute the garlic and onion in a little oil until the latter is translucent. Mix all ingredients together in a stock pot and simmer for about a half hour. Remove the bay leaves and season to taste.

**Recipe adapted from Aunt Jac's Christmas veggie soup**

Quick From Scratch Biscuits

2008-01-06T07:21:00.001-08:00

yield ~8 biscuits

Ingredients

2 C flour
1 tbsp baking powder
1/2 tsp salt
3/4 C chilled butter, cut into small pieces
1/2 C half and half

Instructions

preheat oven to 500. sift the first three ingredients a few good times. mix in the butter and half and half. lay out on a lightly floured surface and cut into biscuits (i use a coffee cup). cook for ~8 minutes.

Curried Pumpkin Soup

2007-12-26T10:12:00.000-08:00

(courtesy of Leah)

Ingredients

butter
1 clove garlic
1 tsp curry powder
1/4 tsp coriander
1/4 tsp salt
1/8 tsp crushed red pepper
3 c vegetable broth
1 can pumpkin
1 c half and half

Instructions

Chop the garlic and saute in butter. Add the seasonings and broth; simmer for 20 minutes. Add the pumpkin and half and half and simmer 5 more minutes. Puree in a blender until smooth. Serve hot.

Greek Pizza

2007-12-20T04:12:00.000-08:00

(recipe for small pizza for one)

Ingredients

filo pastry
olive oil
1/2 c minced onion
salt
basil
oregano
fresh spinach, minced
3 garlic cloves, minced
1 1/2 tbsp lemon juice
oil spray
mozzarella cheese, grated
1 tomato, chopped
feta cheese

Instructions

saute the onion and garlic with a pinch of salt in olive oil. add the herbs and spinach and heat until it is limp and most of the liquid has evaporated. remove from the heat and stir in the black pepper and lemon juice. set aside.

spray a baking sheet with oil. lay out the filo sheets and cut into squares (i do about 6" by 6" for one pizza until you have ten leaves. layer them atop one another, giving the top of each a quick spray of cooking oil. top with the mozzarella cheese, the spinach and feta, leaving about a 1/2 inch border around the edges. brush the edges of the top with olive oil.

bake for ~30 minutes at 375 (until the cheese has melted).

Marinated Goat Cheese

2007-12-16T05:47:00.000-08:00

(this one is for janie. i won't be able to eat this without remembering laughing like crazy on ann's couch.)

Ingredients

2 four oz. goat cheese logs
2 tbsp balsamic vinegar
2 tsp olive oil
1 handful toasted pine nuts, chopped
2 tbsp chopped fresh oregano
salt

Instructions

Mix the vinegar and olive oil with a fork; douse the cheese with the mixture in a bowl. Allow to marinate for at least a half hour. Form into one log with your hands.
Mix the chopped nuts and oregano and a pinch of sea salt. Roll the cheese in the mix until fully coated.

Serve with crackers.

Angel hair Pasta with Pesto and Roasted Tomato Marinara

2007-12-15T13:15:00.000-08:00

Ingredients

angel hair pasta
pesto

marinara
12 ripe roma tomatoes
1/2 small can tomato sauce
~1/2 c fresh oregano
3 minced garlic cloves
olive oil
garlic powder
dried basil
salt
pepper
parmesan cheese

Instructions

The Sauce

preheat oven to 200. slice 10 of the tomatoes in half lengthwise and remove the stem. toss with a dash of olive oil, chopped oregano (use about 1/4 cup) and a light sprinkling of salt and pepper. arrange face up on a baking dish and cook for 6-8 hours.

remove from the oven and blend after cooled. place in a saucepan over low heat. blend the remaining fresh tomatoes and add to the pot with the tomato sauce. spice to taste and simmer for at least twenty minutes.

The Pasta

serve acc'd to package instructions.

Preparation

ladle the sauce into a plate. top with the pasta, and add a generous dollop of pesto in the middle of the pasta. lightly sprinkle with grated parmesan and grated black pepper.

Roasted Eggplant, Pine Nut and Basil Pate

2007-12-14T09:39:00.000-08:00

Ingredients

1 large eggplant
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tablespoon pesto
1/2 c toasted and coarsely chopped pine nuts
salt
pepper

Instructions

Preheat oven to 200. Cut eggplant into 1/2 inch cubes. Toss in the oil and vinegar, spread on a baking sheet and cook for about 30 minutes. Remove from the oven, cool, and put in a food processor with the pesto. Process until smooth, then add the nuts and pulse until incorporated (you want to maintain some of the rough texture of the nuts). Add salt and pepper. Serve at room temperature.

adapted from the cafe flora cookbook.

Berry Cream Parfait

2007-12-14T08:57:00.000-08:00

Ingredients

fresh berries (or frozen if necessary. if using strawberries quarter before adding.)
1/2 container mascarpone cheese
whipped cream
powdered sugar
sprinkle vanilla extract (to taste)
candied walnuts (recipe included on the site)

Instructions

Mix the cheese, cream, powdered sugar and vanilla to taste. Mix thoroughly. This is easier to manage if the cheese is at room temperature, but you will need to chill before serving.

Layer the ingredients in a glass: begin with a healthy dollop of the cream mixture, sprinkle in the berries, top with another layer and a sprinkling of the candied walnuts.

Candied Walnuts

2007-12-14T03:46:00.000-08:00

This one is not down to an exact science, but that's why I'm generally not a confectioner. Or a baker. Nonetheless:

Ingredients

1/2 c walnuts
~1 c water
~1 1/2 c sugar (this is a guess. i just kept dumping it in until i got the right consistency)
small pinch paprika
1/2 tsp allspice
1/2 tsp nutmeg

Instructions

Toast the walnuts in a 350 degree oven for six minutes. Set aside to cool.

Boil the water and add the sugar and spices, and stir until you get a slightly thick consistency (but still liquid that can be poured). Lay the walnuts on a baking sheet covered with foil and drizzle the mixture over them with a spoon -- you may have to do this in batches. Sprinkle lightly with salt, then remove them when cooled.

Lentil Soup

2007-12-06T11:30:00.000-08:00

Ingredients

1 chopped tomato
1/4 chopped onion
2 garlic cloves, minced
large handfull brown lentils
a couple cups of cold filtered water
juice of two lemons
onion powder
garlic powder
cayenne
coarse sea salt
pepper
tony sacheries

Instructions

Saute the onion and garlic in olive oil and water until softened; add the tomato. In the meantime bring the salted water to a boil. add the lentils, sauteed vegetables, lemon juice, and seasonings to taste. Bring to a simmer until the lentils are soft (about 25 minutes). Add water as necessary.

Word of Caution

Letils grow when cooked. The first time I tried to cook this I used about a pound of dried lentils: disaster. I didn't touch legumes for at least two years, it was that frightful.

Fresh and Crisp Salad Wrap

2007-09-30T11:37:00.000-07:00

Ingredients

tortilla or other flatbread
3-pepper hummus (about one heaping tablespoon per wrap for 10 inch tortillas)
2 large leaves of red leaf lettuce (or whatever is available), rinsed and dried
desired amount of long slices of bell pepper and tomatoes, onion
italian dressing*
salt and pepper
paprika

Instructions

Spread a thin layer of hummus on the tortilla; layer the other ingredients down the middle of the tortilla in the order listed (leave about an inch perimeter for ease of folding). Feel free to include other veggies.

There are ample resources online with differing folding techniques. I just make a small fold at the top and bottom, then curl the left side over and beneath the interior and kind of roll it.

Toothpicks can come in quite handy in this process, but for last night's experiment I just laid it fold-side down.

Presentation: Slice diagonally through the middle. Sprinkle the plate with paprika. You could also serve it atop a few attractive lettuce leaves.

*I found a great olive oil based italian dressing after spending a good five minutes reading the bottle labelings in the aisle at tom thumb

Classic Cheese Pizza (Kid-Friendly!)

2007-07-28T08:59:00.000-07:00

Ingredients

1 complete batch herbed pizza dough halved and rolled out according to instructions
~1 1/2 C tomato sauce (you'll use it to taste. some like pizza with more sauce)
italian seasoning
garlic powder
salt
black pepper
mozzarella and parmesan cheeses, grated

Instructions

Preheat oven to 500. If using a pizza stone, make sure it's on the lower rack of the oven and has had at least 30 minutes to heat.

Combine the tomato sauce with spices in a saucepan, warming over low heat, adding spices to taste. Spread the desired amount on each pizza and sprinkle with mozzarella; top with shreds of parmesan.

Bake one at a time for 6-8 minutes, until the cheese has melted and just begun to brown. A pizza peel sprinkled with cornmeal is by far the easiest method of placing and extracting the pies.

Note: pizzas may be topped with the usual: mushrooms, olives, onions, roasted red peppers, etc.

Herbed Pizza Dough

2007-07-28T08:41:00.000-07:00

Ingredients

1 C warm water
2 tssp dry yeast
1 tsp sugar
1tbsp olive oil + oil for coating dough
2 tsp chopped fresh herbs
1 tsp salt
3 C unbleached all-purpose flour (can substitute up to 1/2 C whole wheat)

Instructions

put the water in a large mixing bowl, sprinkle in yeast and sugar and stir, letting stand until foamy (~5 minutes).

stir well, add the olive oil, herbs, salt and 1 cup of the flour and mix well. Add the remaining flour 1/2 cup at a time, mixing well at each addition. If this becomes too difficult with a spoon, mix with your hands.

dump the dough on a lightly floured surface and knead until all the flour is incorporated. lightly coat the entire ball of dough with oil, return to the uncleaned bowl and cover with a towel. allow to sit in a warm place until it has doubled in bulk, about 1 hour.

punch down the dough and divide into 2 pieces. form each piece into a tight ball and let sit uncovered for 5 minutes on the counter. on a floured surface, roll each ball into a 10-inch circle (12 inches for thinner pizza).

from the cafe flora recipe book.

Spaghetti Squash with Ricotta and Parmesan

2007-07-21T04:20:00.000-07:00

Ingredients

1 spaghetti squash
2 roma tomatoes, chopped
2 tbsp ricotta
2 tbsp parmesan
1/4 c mozzarella shredded
freshly grated parmesan to taste
basil, italian seasoning to taste
salt
pepper
bread crumbs

Instructions

Cut the squash lengthwise; scoop out the seeds. Set face-down in a shallow pan with 1/4 inch water with a dash of olive oil and bake for 40 minutes at 350. Remove and scrape out the insides with a fork -- it will look like small shreds of angel-hair spaghetti.

Lightly oil a baking dish. Mix the spaghetti squash with all the ingredients, except the parmesan and bread crumbs.

Sprinkle freshly-grated parmesan across the top. Sprinkle a generous amount of bread crumbs on top and bake, uncovered, for 30 minutes at 400.

Thin-crust Pita Pizza

2007-04-30T09:21:00.000-07:00

Ingredients

pita bread (gyro bread also works great!)
hummus (Athenos 3 Pepper is highly recommended) OR pesto
1 can tomato sauce
italian seasoning
garlic powder
pepper jack cheese, shredded
toppings (try roasted red peppers, spinach, etc.)

Instructions

preheat oven to 400. mix the tomato sauce with italian seasoning and garlic powder to taste. spread a thin layer of hummus on the bread, follow with a thin layer of sauce. sprinkle with the cheese, add toppings if desired, and cook on a pizza stone for ~four minutes.

cut into fourths and serve.

------

French Toast with Tropical Fruit

2007-03-26T08:42:00.000-07:00

Ingredients

24 slices whole wheat bread
cream cheese
guava jam (or jelly)
2 c heavy cream
6 eggs
1 tbsp nutmeg
1 tbsp cinnamon
1/2 c brown sugar
powdered sugar
mix of tropical fruit (papaya, kiwi, mango, pineapple, lime juice)

Instructions

mix cream cheese with guava jam. spread on one slice of bread, top with the other to make a sandwich. refridgerate sandwiches for 30 minutes as you create the tropical fruit topping -- use what is in season/what you can find, chop into small bite-sized cubes, toss with lime juice. it helps to have a gentleman who spent two years in honduras on hand to properly slice said fruit. refridgerate until ready to serve.

whip the eggs, cream, nutmeg and brown sugar. soak each sandwich in the mix and pan-fry in an oiled, non-stick apparatus until desired crispy texture is attained.

you may keep the finished sandwiches in a warm oven (~200). Cut in triangles to showcase your glorious cream cheese mixture, sprinkle with powdered sugar top with fruit mix (or serve on the side).

Shan's French Toast

2007-03-03T08:19:00.000-08:00

Ingredients

Whole Grain Bread
Egg Beaters (or some other low-cal egg white product)
Cinnamon, fresh ground from toasted cinnamon stick
Allspice
Syrup
Butter

Instructions

Heat a pad of butter in a non-stick pan on medium heat. Dip the bread in the egg, coating thoroughly. Cook each side until desired consistency is achieved.

Lightly butter cooked toast, drizzle with syrup, and sprinkle with cinnamon and allspice.

Hash Browns

2007-03-03T08:13:00.000-08:00

Ingredients

1 potato, grated
1/4 tsp fresh grated ginger (be sure not to use too much!)
salt to taste
1 tbsp butter
fresh grated parmesan and mozzarella to taste (a couple teaspoons should do)

Instructions

place all ingredients on a griddle or nonstick pan. stir for ~10 minutes, then compile into a patty. allow to brown on one side, then flip. brown other side. serve warm.

Quick Interlude

2006-12-26T14:59:00.000-08:00

invest in a pizza peel and pizza stone. just do it.

i also highly suggest pluncking down 20 bucks for a coffee grinder -- it works great for grinding your own spices.

Roasted Grape Pizza with Herbed Ricotta

2006-12-26T14:51:00.000-08:00

(another incredible creation from the cafe flora recipe book. all i can say is wow.)

Ingredients

Herbed Pizza Dough (recipe to come)
3 cups grapes, removed from stem
2 tbsp olive oil
2 tsp balsamic vinegar
2 tsp chopped fresh rosemary
salt and freshly ground pepper
cornmeal for the peel and pizza stone
1/2 c herbed ricotta (see recipe below)
1/2 c grated parmesan cheese
1/4 c grated mozzarella
1/2 c chopped roasted pistacios

Instructions

make the dough, set aside to rise. preheat oven to 400 (stone needs ~30 minutes to preheat in oven)

sread the grapes on a rimmed baking sheet large enough to accommodate them without crowding. roast until they deflate & shrivel, about 25 minutes. remove and set aside.

roast and chop your nuts (i give them a good whirl in the food processor. yum!)

turn the oven up to 500 degrees and roll out half the pizza dough into a 10-inch circle on a floured circle. sprinkle a pizza peel with cornmeal and place the dough on top.

spread 1/4 c herbed ricotta evenly over the dough, leaving a 1/4 inch border. drain any liquid from the roasted grapes and scatter half of them evenly over the ricotta. sprinkle with half of the grated cheese and nuts.

slide the pizza from the peel directly onto the stone and cook for 7 to 10 minutes, rotating halfway through baking.

prepare the second pizza while the first is baking. allow to cool for several minutes (those grapes get hot!)

Herbed Ricotta Ingredients

1/4 c sliced almonds or pine nuts, toasted
1 c ricotta cheese
1 tsp chopped garlic
1/2 tsp dried thyme
2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp fresh ground pepper
1 tbsp olive oil.

Instructions

put the almonds in food processor, pulse till chopped. add remaining ingredients except olive oil. with the machine running, drizzle in the olive oil, and process to a smooth paste.

Arancini with Zesty Fennel Marinara

2006-12-23T05:47:00.000-08:00

Herbed Risotto

Ingredients

2 tbsp olive oil
1 onion, diced
1 1/2 c arborio rice
1/2 c dry white wine, room temperature
3 c hot vegetable stock
1/2 c chopped fresh herbs (i used oregano)
1 c shredded smoked mozzarella
1/2 c grated parmesan
salt
freshly ground pepper

Instructions

saute the onion and rice for about 10 minutes in the olive oil. add the rice and stir until the grains are thoroughly coated. add the liquid, stirring constantly 1/2 cup at a time until the liquid is absorbed. you want the rice to be al dente (the center should be tender but not soft). begin tasting the rice after 18 minutes, although the cooking process will likely take 20-30 minutes.

finish the risotto with the cheese, herbs, salt and pepper and chill until firm. (cover with plastic wrap and refrigerate)

arancini

Ingredients

1 c unbleached all-purpose flour
1 tbsp onion powder
1/2 tsp salt
1/4 tsp fresh ground pepper
2 eggs, lightly beaten
1 1/2 c cornmeal
herbed risotto
olive or corn oil for frying

Instructions

mix the flour, onion powder, salt and pepper in a shallow bowl. put the eggs and cornmeal each in separate bowls.

using 2 tbsp risotto at a time, form tiny balls. roll them in the seasoned flour until well coated, shaking off excess flour. dip in the egg, then roll in cornmeal. put them on an oiled surface and refrigerate until ready to fry.

put the oil in a pot at the depth of 2 inches. heat to 370 degrees. cook a few risotto balls at a time until they are golden brown, about 2 minutes, and drain on paper towels.

Zesty Fennel Marinara

Ingredients

1 fennel bulb
1 tbsp olive oil
1 onion, thinly sliced
6 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1 c dry red wine
1 (28 oz) can diced tomatoes in juice
salt
freshly ground pepper

saute the fennel and onion. add garlic, thyme, oregano and pepper flakes and saute for 2 minutes. raise the heat to high, stir in the wine and tomatoes with juice. bring to a boil, then reduce the heat to low and simmer uncovered for ~30 minutes.

while still warm, puree the sauce and add salt & pepper.

****
ladle some sauce onto a plate and place a couple of arancini balls on top -- or serve as an appetizer with the zesty fennel marinara on the side as a dipping sauce.

Tomatillo Aoili

2006-12-23T05:45:00.000-08:00

Ingredients

2 roasted and peeled tomatillos
2 cloves garlic, minced
1 1/2 c mayonnaise
paprika
black pepper

Instructions

Blend first three ingredients well in a food processor. Serve with a dusting of paprika and pepper.

Gourmet Menu #1

2006-12-14T05:42:00.000-08:00

(recipes to come)

broccoli in tomatillo aoili
curried grain salad
arancini with zesty fennel marinara
chai sorbet

Dijon Curry Vinaigrette

2006-12-10T05:57:00.000-08:00

Ingredients

2 tsp dijon mustard
2 tsp curry powder
juice of 1 lime
1 tbsp honey or brown sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
3/4 C olive oil

Instructions

Whisk ingredients together in a small bowl.

From the cafe flora cookbook.

Curried Grain Salad

2006-12-10T05:48:00.000-08:00

Ingredients

1/2 C quinoa
1 C wheat or spelt berries
3/4 C dijon curry vinaigrette (recipe to follow)
3/4 C dried fruit
3/4 cup raw pistacios and cashews

Instructions

Bring 3 cups of water to boil, add the berries. Cover and simmer for one hour.

Thoroughly rinse the quinoa in a mesh strainer under running water. Bring 1 cup water to boil in a medium sauce pan, cover and simmer for about 15 minutes, until all the water is absorbed. Remove from heat but keep covered to steam for 5 minutes. Combine the grains in a bowl and allow to cool to room temp. Make the vinaigrette (recipe below), add to the grains and toss thoroughly. Toast the nuts (~6 minutes in a 350 oven), chop coarsely, leaving some whole for additional texture. Add, along with the fruit, to the grains.

Best served at least 24 hours after making, to allow the dressing to permeate the grains.

From the cafe flora cookbook.

Sangria de Holly

2006-11-24T08:00:00.000-08:00

Ingredients

1 bottle cheap sangria
1 bottle triple sec
8 chai tea bags
frozen (or fresh if available!) blueberries, raspberries and blackberries

Instructions

Combine the first three ingredients in a large pot/bowl. Chill in the refridgerator for at least 6 hours. Place berries in the freezer (if you purchased fresh ones).

Serve in glasses over frozen berries. Discuss philosophy and theology or share songs.

Ms. Cuellar's Hot Toddy

2006-11-24T07:58:00.000-08:00

1 part spiced rum
3 parts cranberry juice
a few pieces of clove

gently warm in a saucepan on the stove. pour into mugs. enjoy.

(this is particularly good with a game of croquet.)

Tamales

2006-11-19T07:52:00.000-08:00

Ingredients

Dough:
1/12 c Masa Harina
3 tbsp olive oil
1 tsp baking powder
1 c lukewarm vegetable broth
garlic powder
salt
pepper
pinch chile powder

Filling:
1 large tomato
6 tomatillos
1 green bell pepper
4 jalapenos
2 poblano peppers
4 garlic cloves
1/2 cup corn

corn shucks

Instructions

Soften corn shucks in warm water for 1 hour. Roast the peppers, peel off the blackened skins. Process with other ingredients in food processer, set the filling aside. Mix all the dough ingredients together.

Place about 2 tablespoons of dough on a husk, spread into a long oblong shape. Place a strip of filling in the middle and fold (this is the really hard part. Just give it a few gos).

Put the tamales in a large pot with a vegetable steamer placed on the bottom (stack them up, open end facing up). Steam for about an hour.

Serve with a sauce (see sauce #2 in enchilada recipe) or a red chile sauce.

To reheat, place in a shallow dish with a few tablespoons of water and microwave for ~20 seconds or until warmed throughout.

Black-eyed Pea Salad with Grilled Corn and Roasted Red Pepper Viaigrette

2006-11-13T10:15:00.001-08:00

Ingredients:

1 1/2 c corn
1 cup black-eyed peas
olive oil
Fresh salad greens
Tomatoes
1 Poblano pepper
1 1/2 Red peppers
Tomato
Pear
Mixed Greens
Basalmic vinegar
Red Wine vinegar
Lemon juice
Mustard seed
Salt
Pepper

Ingredients

Roast the corn and black-eyed peas (canned is fine) in a little butter and sacherie's. Place in the middle of a salad plate.

Roast a red pepper and a pear, skin and puree. Combine with olive oil, basalmic vinegar and red wine vinegar, lemon juice, crushed mustard seed, 1 clove garlic (chopped or pressed), salt and pepper. Toss with salad greens, chopped peppers and tomato.

Serve surrounding the corn and black-eyed peas

Toasted Ciabatta with Pate and Gouda

2006-11-13T10:14:00.004-08:00

Slice the ciabatta lengthwise. Brush with butter and top with roasted eggplant pate and thin strips of cheese (any kind will do). Toast in the oven at ~350.

Roasted Portobella and Carmelized Onion Sandwich

2006-11-13T10:14:00.003-08:00

Ingredients

portobella mushrooms
3 cloves garlic, minced
olive oil
1/4 onion, sliced
1 loaf of bread (french, ciabatta, etc)
cheese

Instructions

preheat oven to 350. mix minced garlic and olive oil in a bowl. coat mushrooms in oil/garlic mix and place gill side down on a baking sheet. roast for 25 minutes.

saute the onion in olive oil/garlic mix, cook for 5 minutes. lower heat and cook for ~15 minutes, stirring occasionally. (carmelize those suckers.)

cut the bread lengthwise. placing the portobella on the bottom half and the onions and a little cheese on top. broil face up in the oven until the cheese melts and the bread is lightly toasted.

serve the sandwich (it's great with some salad greens and a sweet/sour vinaigrette). would go great with a glass of hefeweizen or an amber ale.

Roasted Eggplant, Pine Nut and Basil Pate

2006-11-13T10:14:00.001-08:00

Ingredients

1 large eggplant, cut into 1/2 inch cubes
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 bunch basil leaves
1/2 c toasted pine nuts
salt and freshly ground pepper

Instructions

Roast the eggplant: preheat the oven to 400 degrees. Toss eggplant in a bowl with the oil and vinegar. Spread the cubes on a rimmed baking sheet so that they're in a single layer without crowding. Roast till soft, or about 30 minutes.

Once eggplant is cool, put in food processor with the other ingredients. Pulse to desired texture (don't make it into a paste). Add salt and pepper.

Søren's Omelette

2006-10-21T10:02:00.000-07:00

Ingredients

1-2 tbsp chopped green chile
1 small bell pepper, chopped
1 small tomato, chopped
1 tbsp chopped onion
2 cloves garlic, chopped
shredded mozzarella cheese

3 eggs,
egg seasoning mix: scant pinch each of chile powder, tony sacheries, allspice and black pepper

vegetable seasoning mix:
garlic powder
italian seasoning
1/4 cup green taco sauce (pace's will do just fine)
dash red pepper salad dressing (tom thumb)
tiny pinch super hot chile powder
black pepper
salt

Instructions

Saute all of the chopped vegetables with the exception of tomatoes in an olive oil/water mix. Once the onions begin to become translucent, add the seasonings, tomatoes and taco sauce and saute over medium heat for a good frew minutes, stirring occasionally.

Whip the eggs and egg seasoning mix together in a mixing bowl. Pour the mixture in a separate frying pan. When it just starts to scramble, mix it up and shape it into a loaf. After the bottom becomes somewhat solid, flip it over pancake-style. Cook it thoroughly through, then serve with the seasoned vegetables on top and a sprinkling of the shredded cheese. Dust with freshly-ground pepper.

*Variations*

Prepare vegetables as described above, but season with frontera's red pepper sesame sauce (add a dash of super hot chile powder and salt & pepper as needed).

Santa Fe-style Tacos

2006-10-18T07:49:00.000-07:00

Ingredients

Olive oil
4 tortillas (flour or corn)
1/2 cup lightlife smart ground
taco seasoning
1 red bell pepper, chopped into tiny cubes
5 cloves garlic, chopped into tiny cubes
1/2 onion, cut into large chunks
1/8 cup monterey jack cheese, grated
sour cream
lettuce
chopped tomato
crushed red chile mix (dried onions, garlic powder) -- i purchased the mix from a chef at rancho de chimayo... will post the recipe once i've replicated it

Instructions

Place half of the chopped onion with the fake meat in a skillet, warm until the onions are translucent. Spice with taco seasoning to taste.

Combine the chopped pepper, onion and garlic in a different skillet and saute until desired consistency is reached.

Warm the oil in a large pan. Fry the tortillas one at a time, using two utensils to fold them into a "taco" shape. Dry/drain on paper towels. Fill with cheese, then the "meat" and pepper mixes, tomatoes/lettuce/sour cream as desired. Sprinkle with chile mix and serve immediately.

Yield: 4 tacos

*Other veggies can be added to the pepper mix if desired: julienned zucchini, roasted green chiles, etc.*

*Tortillas may be fried without bending them into a taco shape and served tostada-style -- or fry two, pile one with ingredients, top with the other tortilla and a sprinkling of cheese, slice and serve "mexican pizza"-style.*

*Adapted from Sarah's turkey taco recipe, as experienced in Glorieta in October 2006.*

Granny's Skillet-Cooked Yellow Squash

2006-10-05T06:54:00.000-07:00

Ingredients

5-6 yellow summer squashes, chopped
1 small onion, chopped
1 tbsp butter
accent
cavenders greek seasoning
salt pepper

Instructions

Melt the butter in a cast-iron skillet. Add the chopped squash and onion, season to taste and simmer for about ten minutes, until desired consistency is reached.

List of Recipes (with links!)

2006-09-18T06:29:00.000-07:00

Hopefully this is a more convenient way to search for a specific recipe.

Hummus and Pepper Jack Wrap

2006-09-11T08:00:00.000-07:00

Ingredients

tortillas or wrap breads -- try cayenne, spinach-flavored, etc.
thinly-sliced pepper jack cheese
hummus (best with athenos three-pepper hummus)

Instructions

Line a tortilla with a layer of cheese and microwave until it softens just to the point of melting. Spread a thin layer of hummus on top, roll and enjoy.

*Experiment with modifications: try adding a line of pureed roasted pepper, pureed tomatoes, a strip of dijon mustard, some salsa or chutney....

Indonesian Vegetarian Satay

2006-09-09T09:05:00.000-07:00

Great with any curry dish, particularly red curry with pineapple.

Ingredients

bamboo skewers

vegetables
firm tofu, cut into 1 inch cubes
onion, cut into ~1 inch squares
bell pepper, cut into ~1 inch squares

marinade
1/2 c peanut butter (unsweetened)
1/4 c brown sugar
tiny dash of soy sauce
1 tbsp lime juice
2 minced garlic cloves
1 tsp cumin
1 tsp coriander
scant pinch of salt

Instructions

Soak the skewers in water for an hour. Mix together the marinade ingredients over low heat until well blended. Marinate the vegetables for 30 minutes, then place them on the skewers, brushing with remaining marinade.

Broil in the oven for ~15 minutes, turning occasionally. Serve with peanut sauce (recipe below, or purchase pre-made).

Peanut Sauce

1/2 c peanut butter
1/2 c coconut milk
1 garlic clove, minced
1/2 tsp chili sauce

Mix all ingredients over low heat, stirring occasionally. Serve hot or cool with satay.

*For a little flavor variation, marinate some of the skewers in a fresh lime juice/cayenne pepper mix.*

Vegetable Skewers

2006-09-09T08:43:00.000-07:00

Ingredients

yellow onion, cut into 1x1 inch squares
garlic cloves
cherry tomatoes
red bell pepper, cut into 1x1 inch squares
green chili peppers, cut into 1x1 inch squares
zucchini and summer squash, cut into thick coins
other desired vegetables (potatos, hard tofu, eggplant, etc.)
bamboo skewers

Instructions

Soak the skewers in water for an hour. Boil the garlic cloves whole for fifteen minutes. Slice all vegetables except for the tomatoes and garlic into desired size. Place all in a ziplock baggie with the preferred marinade (see below for suggestions), shake vigorously and set aside to marinate for at least fifteen minutes, shaking occasionally.

Place the veggies on the skewers in the desired order, keeping in mind that the tomatoes are going to be very hot and difficult to eat (place them at the bottom or the very top). Brush with remaining marinade and broil in the oven (or over a grill) for about 15 minutes, or until the cherry tomatoes start to break their skins from the heat.

Suggested sauces:

-Frontera barbecue and grill sauce (roasted chipotle, pineapple sauce medium hot)
-house style italian dressing with a little cayenne pepper
-lemon mustard vinagrette w/ cracked pepper (spicy mustard, dash of lemon sauce)

*preprep tip: you can marinate all veggies the day before -- just place them in the baggie in the fridge overnight. warning: if it's a spicy marinade they will be more potent!*

Thai Sweet Chili Sauce

2006-09-09T08:37:00.000-07:00

Ingredients

1/4 c sugar
1/8 c water
1/8 c white or rice vinegar
1 tsp minced garlic
1 tsp chili sauce (also called i use huy fong's sambal oelek)

Instructions

Boil the first four ingredients and simmer for about 20 minuts (or until thick). Add the chili sauce and simmer for another minute or two.

Serve with spring rolls, corn patties, etc.

Thot Man Khao Phot (Fried Sweet Corn Patties)

2006-09-09T08:31:00.000-07:00

Ingredients

1 1/2 c corn
1/2 small yellow onion, chopped
1 tsp curry powder
1 garlic clove, crushed
1 tsp ground coriander
3 tbsp all purpose flour
1/2 tsp baking powder
1 large egg
4 tbsp corn or light olive oil
salt

Instructions

Mash the corn lightly in a medium-sized bowl. Add the onion, curry powder, garlic, ground coriander, flour, baking powder and egg, one at a time, stirring after each addition. Season with salt to taste.

Heat the oil in a skillet. Drop tablespoons of the mixture carefully into the hot oil, far enough apart for them not to run into each other as they cook. Cook for 4-5 minutes, turning each patty once, until they are golden brown and firm to the touch. Take care not to turn them too soon, or they will break up in the skillet.

Remove and drain on paper towels. Serve with thai sweet chili sauce.

From Favorite Vegetarian Recipes.

Roasted Pepper Pasta Sauce

2006-09-07T09:35:00.000-07:00

Ingredients

1 red bell pepper
1 orange or green bell pepper
whole wheat angel hair pasta
1 roma tomato, diced
2 cloves garlic
salt
pepper
garlic powder
paprika or italian seasoning

slice each pepper in half, removing the seeds and ribs. roast the peppers (broil or grill until skin is blackened -- about ten minutes). put them in a tightly sealed bowl to sweat for fifteen minutes (a tight covering of saran wrap is sufficient). remove the blackened skins. puree each pepper in separate batches with a clove of garlic. set aside in serving bowls.

cook pasta according to package directions. toss with diced tomato and a little olive oil, top with contrasting colors of pepper puree and sprinkle with a little paprika or a tiny pinch of italian seasoning.

this is an incredible contrast to spicier dishes, and the smell of roasted peppers will make your home smell incredible.

Sweet Basil and Tomato Pasta

2006-09-07T09:16:00.000-07:00

A very mild, sweet side dish best served aside a stronger, robust main dish.

Ingredients

3 small tomatoes
1/2 red bell pepper, cut or torn into roughly 1x1 inch pieces
1/4 c chopped yellow onion
few leaves fresh basil, if available
tony sacheries
garlic powder
dried basil
whole wheat angel-haired pasta

Instructions

saute the onion and pepper in water and a tiny dollop of olive oil until the onions are translucent. cut the tomatoes into eighths and toss in the pan, along with the fresh basil, a pinch of garlic powder and a pinch of tony sacherie's. heat on medium, stirring occasionally until the tomatoes begin to soften. set to a low simmer and sprinkle with dried basil to taste. allow the sauce to simmer, stirring occasionally as you boil the water and cook the pasta.

serve the pasta topped with the thick, chunky, mild sauce.

**the key to this dish is keeping the garlic and creole seasoning to a minimum -- they are included simply to boost the flavor of the basil.

**this recipe is for two: simply increase the ingredients to serve more.

**hint: throw in a few halved cherry tomatoes during the simmer stage to give the dish a little more textural and visual complexity.

Cranberry Chai Sorbet

2006-08-28T13:47:00.000-07:00

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

2006-08-28T13:46:00.000-07:00

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

2006-08-28T13:45:00.002-07:00

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

2006-08-28T13:45:00.001-07:00

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

2006-08-28T13:45:00.000-07:00

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

2006-08-28T13:44:00.000-07:00

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

2006-08-28T13:43:00.000-07:00

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

2006-08-28T13:41:00.000-07:00

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

2006-08-28T13:40:00.000-07:00

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

2006-08-09T07:20:00.000-07:00

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.

2006-08-06T14:06:00.000-07:00

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

Primavera Alfredo over Linguini

2006-08-06T07:39:00.000-07:00

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

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

2006-08-02T08:53:00.000-07:00

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

2006-08-01T17:10:00.000-07:00

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

Mediterranean Stuffed Pita

2006-07-30T06:10:00.000-07:00

Ingredients

falafel mix
pita bread
hummus
fresh spinach
slices of tomato
thinly sliced strips of red and green bell pepper
italian dressing
grated pepper jack cheese
black pepper

Instructions

cook falafel mix according to package instructions. sprinkle a small amount of cheese in each pita pocket and toast in a warm oven until the cheese melts. set the ingredients out buffet-style. start by lining the pita pocket's inside with hummus and fill with desired ingredients.

*Athenos spicy three pepper hummus and Tribe of Two Sheiks roasted garlic hummus are my two favorites. Fantastic World Foods has an exceptional falafal mix.

Vegetarian Dolmas

2006-07-30T06:04:00.000-07:00

Ingredients

grape leaves
diced tomato
1 small finely chopped zucchini
1/2 small finely chopped onion
1 clove minced garlic
3 cups cooked brown rice
lemon juice
black pepper
cayenne pepper
water

Instructions

saute the onion, zucchini, tomato and garlic and mix with the rice. add black pepper and cayenne to taste.

cover a deep pan with a layer of grape leaves. wrap ~1 tablespoon of the rice mix in each leaf, saving 4-5 to cover the dolmas as they cook. fan the wrapped along the bottom of the pan in a circular fashion and stack accordingly. fill the pan with a mixture of 1 part lemon juice 3 parts water, layer the remaining leaves along the top, cover and simmer on low for about a half hour.

remove. can be served hot or cold with wedges of lemon.

Rosemary Foccacia

2006-07-21T06:44:00.000-07:00

Ingredients

1 tbsp. dry yeast
1 tbsp. sugar
1 cup warm water (105-115 degrees F)
2 1/2 cup white flour, divided use
1 tsp. salt
1 tsp. garlic powder
2 tbsp. chopped fresh rosemary, divided use
1 tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 tbsp. butter, melted

Instructions

Place yeast, sugar, and warm water in large bowl or food processor and allow mixture to become bubbly.

Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary and the garlic powder. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5-10 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450 degrees F.

Lightly sprinkle course salt over the loaves, along with desired amount of garlic powder. Bake for 20-25 minutes, until lightly browned.

Freezes well: defrost and put in 350 degree F oven for 5 minutes or serve warm

adapted from recipe link

Tortellini Rosa

2006-07-07T09:54:00.000-07:00

This is a specialty straight from the kitchen of my friend Ken. It's easy as pie and is delicious.

Ingredients

2 packages tortellini
1 small can tomato sauce
1 jar alfredo sauce
1/4 cup thinly-sliced mushrooms
1/4 cup thinly-sliced red bell pepper
black pepper

Instructions

lightly saute the bell pepper. put in a saucepan with the tomato sauce, alfredo and mushrooms. simmer on low and stir occasionally. add pepper to taste.

cook the tortellini according to package instructions. drain and serve covered with sauce (this should be good for 4 with a salad and some bread). a sprinkling of fresh parmesan and cracked black pepper is good for appearance and the taste buds.

Eggplant Parmesan (Updated!)

2006-07-07T09:42:00.000-07:00

Serves 4-5

Ingredients

1 eggplant
1-2 eggs
breadcrumbs
~3 cups hothouse spaghetti sauce
grated mozzarella cheese
thinly-sliced deli-style pepper jack (5-10 slices)
parmesan cheese (fresh-grated from the block is best)
pepper

Instructions

Cook or defrost spaghetti sauce (see link above), set aside.

Preheat the oven to 350.

Wash the eggplant and cut into ten equally-sized coins (about 1/2 inch thick).

Crack the eggs into a mixing bowl and whisk. Sprinkle breadcrumbs with a dash of pepper and grated parmesan into a bowl. Dip the eggplant slices in the whipped eggs and coat in the breadcrumbs.

Line a lightly-oiled baking sheet with the breaded eggplant slices and bake for ~20 minutes.

Warm up the sauce (not too hot!) and put a thin layer on the bottom of a small square glass baking dish. Layer with the five largest eggplant segments. Top each with a slice of pepper jack and a sprinkle of mozzerella cheese, followed by a generous amount of sauce and a smaller piece of eggplant. Add a slice of pepper jack to the second tier, cover generously with sauce and sprinkle with parmesan.

Bake at 350 uncovered for 15 minutes. Sprinkle with mozzarella and parmesan, cover with foil and bake for 20 minutes.

Sprinkle with parmesan and black pepper and serve.

*notes*
-serve with a small dish of freshly-grated parmesan
-go easy on the mozzarella for a healthier dish
-always use freshly-grated parmesan. the hunks of cheese keep well in the fridge
-goes well with a side of pasta w/ sauce (use remaining spaghetti sauce or try primavera alfredo over linguini) and a salad
-recipe is easily doubled
-this recipe replaces the one that suggested frying the eggplant (both difficult and less-healthy), and, after an recent taste-test, was cited as a significant improvement by the official scaughey recipe advisory board