Deviled Eggs from Holly
Jeffries
6 large eggs
2 tablespoons mayonnaise
1 ½ tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Garnish with paprika
Place eggs in a single layer in a saucepan; add water to a depth
of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15
minutes. Drain immediately and fill the saucepan with cold water
and ice. Tap each egg firmly on the counter until cracks form all over the
shell. Peel under cold running water. Slice eggs
in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add
relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg
whites. Garnish, if desired.
Caprese Salad Skewers from Holly
Jefferies
Cherry tomatoes
Mozzarella balls
Fresh basil
Olive oil
1 cup balsamic vinegar
Salt and pepper
Assemble, tomatoes, basil (rolled from
one end to the other), and mozzarella balls on medium-sized toothpicks. Drizzle
with olive oil and sprinkle with salt and pepper.
To make balsamic glaze, add one cup of
balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, set
on simmer for about 10-15 minutes until it reduces to a syrup consistency. You
can check by dipping a spoon in the balsamic and if it covers the back of it,
it's done. As it cools, it will thicken a bit more then drizzle on top of
caprese salad skewers.
Chicken
Marbella from Suzanne Williams
6 large boneless, skinless chicken
breasts
Salt and freshly ground pepper
½ cup red wine vinegar
½ cup olive oil
1 cup white wine
1 cup brown sugar
½ cup dried pitted prunes, cut in half
½ cup dried apricots, cut in
half
½ cup pitted and Spanish green olives
½ cup capers and a little juice
1 tablespoon minced garlic
⅛ cup dried oregano
½ cup chopped fresh parsley
Preheat the oven to 350 degrees.
Season the chicken with salt and pepper. Heat a large, non-stick skillet over
medium-high heat. Spray the pan with a little olive oil non-stick spray (or
brush lightly with olive oil) and place three of the chicken breasts in the
pan. Cook the chicken until it begins to brown, about 2 minutes, then turn and
lightly brown them on the other side. Remove chicken to a baking sheet lined
with foil (the chicken will not be fully cooked at this point).Wipe out the pan
if necessary, and then repeat the browning process with the remaining three
chicken breasts.
Place the baking sheet in the oven and
bake the chicken just until it is cooked through. (Test by cutting into a piece
or using a meat thermometer - chicken should be 165 degrees). Be careful not to
overcook the chicken or it will be dry. When the chicken is fully cooked,
remove from the oven to cool.
In a large saucepan, combine the red
wine vinegar, olive oil, white wine, brown sugar, prunes, dried apricots,
Spanish olives, capers, garlic, and oregano. Heat the marinade to a boil and
cook for one minute more. Stir in the parsley and remove from heat.
Slice each chicken breast diagonally
into thin strips. Place the chicken into a glass or ceramic casserole or other dish
with sides, and pour the marinade over the chicken. Wrap tightly and
refrigerate for at least 4 hours and up to two days. Chicken Breast Marbella
can be reheated before serving covered tightly with foil or a lid. Or, serve it
cold or at room temperature.
Lentil
Salad with Fresh Vegetables and Curry Dressing from Ann Baldwin
From the St. Louis Herb
Society Cookbook
6 cups chicken broth
2 cups dried lentils, rinsed and
drained (Note: Brown or green lentils are acceptable for this dish, but French
or black lentils are preferred. They are smaller, creamier, and more
attractive.)
Assortment of fresh vegetables, such
as blanched chilled broccoli or cauliflower florets, a mixture of red,
green, orange, or yellow bell peppers, grated carrots, chopped zucchini, sliced
celery, chopped scallions and/or sliced red onions
3 tablespoons chopped fresh parsley
To prepare
the salad, bring the broth to a boil in a large saucepan. Add the lentils.
Simmer gently for 20 to 25 minutes or just until tender. Drain in a
colander and rinse with cold water to stop the cooking process. Drain
thoroughly and place in a large bowl. Add the dressing and assorted fresh
vegetables and toss to mix. Cover and refrigerate for 4 hours or
longer. Add the parsley just before serving and toss to mix.
For the
Curry Dressing, whisk the olive oil, vinegar, lemon juice, curry powder, and
garlic in a small bowl. Sprinkle with salt and pepper. (I chose to add
the curry sauce to the vegetables and the vegetables to the lentils just before
serving.)
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
3 tablespoons fresh lemon juice
4 teaspoons curry powder
2 garlic cloves, crushed
Salt and freshly ground pepper
Parsnip
and Pear Salad from Susan Poel
Salad
1 pound parsnips
½ pound celery ribs
2 Bosc pears
8 sprigs fresh flat-leaf parsley
Heat the oven to 425°F.
Peel the parsnips and trim off the
ends; cut the parsnips in half lengthwise, then crosswise into ¼-inch-thick
half-moons.
On parchment-lined sheet pan, toss the
parsnips with 1 to 2 tablespoons oil; season with salt and pepper and spread in
an even layer. Roast 10 to 12 minutes, stirring halfway through, until the
parsnips are tender and lightly browned. Transfer the parsnips to a medium bowl.
Trim the ends from the celery; cut the
celery on the diagonal into 1-inch pieces. Add to bowl with parsnips.
Cut the pear into quarters lengthwise
and cut away the core; cut each quarter lengthwise into ½-inch-thick slices,
then crosswise into ½-inch pieces. Add to bowl with parsnips and
celery.
Strip the parsley leaves from the
stems; coarsely chop the leaves and add to bowl with all other ingredients. Toss
with vinaigrette.
Cinnamon
vinaigrette
1/3 cup sherry vinegar
2 teaspoons cinnamon
1 teaspoon coriander powder
2 tablespoons maple syrup
½ cup mild olive oil or grape seed oil
In a small bowl, stir together all
ingredients and season to taste with salt and pepper.
Sicilian Vegetable Medley from Mary
Beth Collins
This recipe came with the Instant Pot
and has become a favorite. Modified from Laura Pazzaglia at www.HipPressureCooking.com.
1 large eggplant, peeled and cubed
1 teaspoon salt
¼ cup olive oil
1 medium pepper (red or yellow), cut
into strips
2 medium zucchini, cut into rounds
1 onion, cut into thin wedges
2 medium potatoes, peeled and cubed
10 cherry tomatoes, halved
1 tablespoon capers, strained and
rinsed
1 tablespoon pine nuts
1 tablespoon raisins
¼ cup olives, pits removed
Salt and pepper, to taste
2 teaspoons dried basil
1 bunch fresh basil leaves, for
garnish
Pine nuts, for garnish
Crumbled feta cheese with
Mediterranean herbs (Trader Joes), garnish
Put the eggplant cubes in a strainer
and sprinkle with salt. Leave it to sweat for 30 minutes. Preheat the
pressure cooker on “Sauté”. Add the olive oil and brown the vegetables.
First add the eggplant and potatoes. Stir frequently for about 3 minutes.
Add the peppers and onions, stir frequently for another 3 minutes, and then add
the zucchini. Stir again for 3 minutes. Add the pine nuts, raisins,
olives, capers, salt and pepper, and dried basil.
Close and lock the lid of the pressure
cooker. Press “Pressure Cook” and set 6 minutes of pressure cooking time.
When the time is up, release the pressure quickly. Transfer the
contents of the pressure cooker to a serving dish to stop the vegetables from
cooking. Serve at room temperature with fresh basil, pine nuts, and
crumbled feta cheese.
Tomato
Crostata with Honey-Thyme Glaze from Lynn Lytle
From The New York Times
Crust
1 cup of all-purpose flour, more for
rolling out dough
½ cup fine cornmeal
¼ teaspoon fine sea salt
10 tablespoons cold, unsalted butter
cut into small cubes
½ cup grated extra-sharp cheddar
cheese
In a food processor,
briefly pulse the flour, corneal and salt. Add butter and cheese and pulse
until mixture forms chick-pea size pieces. Add ice water, 1 tablespoon at a
time, up to 6 tablespoons, pulsing occasionally until mixture is just moist
enough to hold together. Form dough into a ball, wrap with plastic and flatten
into a disk. Refrigerate at least 2 hours.
Filling
1 ½ pounds different-colored tomatoes,
sliced ¼-inch thick
1 teaspoon sea salt
2 tablespoons cider vinegar
1 tablespoon honey
½ bunch fresh thyme springs, plus 2
tablespoons chopped fresh thyme leaves
2 tablespoons olive oil
3 garlic cloves, smashed and peeled
1 cup extra-sharp cheddar cheese,
grated
Black pepper, to taste
1 large egg
Flaky sea salt, like Maldon
Line a rimmed baking sheet with a
double later of paper towels. Spread out tomato slices in a single layer. Sprinkle
with 1 teaspoon of salt and let sit at least 1 hour, up to 3 hours.
In a skillet over medium heat, combine
vinegar, honey, and thyme sprigs and bring to a simmer; let simmer for 2
minutes then transfer to a bowl. Wipe out the skillet and add olive oil and
garlic. Cook garlic 2-3 minutes or until golden and caramelized. Remove garlic
and finely chop. Reserve garlic oil.
Line a rimmed baking sheet with parchment
paper. Lightly flour a work surface and rolling pin. Gently roll out the dough
to a ¼-inch thickness, dusting with flour if dough is sticking. Transfer dough
to baking sheet and return to fridge for another 20 minutes.
Heat the oven to 425 degrees. Pat
tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the
thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic, and half the
chopped thyme leaves on center of crust. Add black pepper to taste, then layer
tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle
garlic oil over tomatoes, sprinkle with remaining thyme leaves, and lay the
reserved whole thyme springs on top. Gently fold crust up around the tomatoes,
making a 2-inch border.
In a small bowl, whisk 1 egg and 1
teaspoon of water. Using a pastry brush, brush egg wash over crust and sprinkle
top of crostata with flaky salt. Bake for about 35 minutes, until pastry is
deeply golden brown. Serve warm or at room temperature.
Black
Bean and Corn Salsa from Beth Burgin
2 cans (15 oz ea) black beans, rinsed
and drained
2 cans (15 oz ea) Del Monte fresh cut
whole kernel white corn, drained
1 red bell pepper de-seeded and
chopped
1 small red onion, chopped
4 green onions, finely sliced
1/2-3/4 cup fresh cilantro, chopped
6-8 ounces salsa fresca or pico de
gallo
Juice of 1 lime
S&P to taste (1/2 teaspoon salt to
start)
Can add minced garlic, cumin, cayenne,
or Jalapeño for more kick or heat
Avocado, pitted, peeled, chopped
Combine/stir all ingredients (except
avocado) together in large bowl. Let sit in refrigerator overnight or for at
least 3-4 hours. Stir in the avocado an hour or so before serving, check
S&P and spice/heat to taste. Makes a great base for Quesadillas.
Fresh
Rosemary Muffins from Hilda Norwood
¾ cup of milk
¼ cup raisins
¼ cup golden raisins
¼ cup currants
1 tablespoon fresh rosemary, chopped
¼ cup unsalted butter
1 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg, lightly beaten
4 ounces goat cheese
Cook milk, raising, currants and
rosemary in a heavy saucepan over medium heat, stirring often. Remove from heat
a couple minutes before it starts to steam. Add butter and stir until butter is
melted. Cool completely.
Heat the oven to 350 degrees. Combine
flour, sugar, baking powder, and salt in a large bowl. Make a well in the
center. Stir together the egg and milk mixture until well blended. Add to the
well in the flour mixture and stir just until moistened. Spoon one third of
batter into lightly greased 12-cup muffin pan. Add two teaspoons of goat cheese
to each muffin cup. Add remainder of batter and bake about 20-25 minutes.
Barley
and Black Bean Salad from Sandie Fenton
3 cups quick-cooking barley,
(vegetable or chicken broth may be added to the water)
2 cans of black bean
1 ½ cups of corn kernels
1 cup peas
1 medium red onion, chopped
1 ½ cups grape tomatoes, cut in half
Large handful of cilantro, chopped
2 cloves garlic, finely minced
1 teaspoon ground cumin
Salt and pepper to taste
Juice of 1 to 1 ½ limes or lemons
1-2 tablespoons olive oil
2 small or 1 large avocado
Add everything except the Avado to a
large bowl and toss gently. Season with salt and pepper. Add chopped avocado
just before serving.
Serves 8-10 and stores well for
several days. For variety, add chopped chicken breast to the salad.
Lemony
Rice with Toasted Almonds from Dana DeBellis
The
Herb Garden Cookbook, page 38
1 tablespoon olive oil
2 tablespoons butter
1 cup long-grain white rice
½ medium onion, chopped
2 cloves garlic, chopped
1 ½ cups chicken broth
¼ cup dry white wine
3 tablespoons fresh lemon juice
4 green onions with tops, chopped
1/3 cup almonds, toasted (To crush
toasted almonds, place in a clean dishtowel and lightly crush with a rolling
pin.)
Salt and pepper
½ cup lime basil, finely chopped and
tightly packed
2 tablespoons butter
6 thin slices lemon
In a medium-size casserole, heat olive
oil and butter. Add rice and sauté on medium heat, stirring frequently, until
rice is golden, about 5 minutes. Add the onion and garlic and sauté about 4
minutes longer. Add the chicken broth, wine, and lemon juice and bring to a
boil; reduce heat and simmer, covered, about 15 minutes.
Quickly add the green onions, almonds,
salt, pepper, lime basil, and butter, lightly mixing to melt the butter. Place
6 lemon slices on top and allow to stand, covered for about 10 minutes. Before
serving, mix well, arranging the lemon slices on top. Garnish with lime basil
sprigs. Serves 6.
Bok
Choy Salad from Susan Oleson
Thanks to Dixie Kelly
·
Step 1
2-3 bunches bok choy greens –
preferably small, tender bunches
2-3 green onions
Rinse and dry the bok choy and green
onions. Slice onions and cut/slice the greens and ribs of greens into 1/8-1/4
inch slices. Put in large salad bowl.
·
Step 2
Noodles only from Ramen noodle package
½ cup slivered almonds
2 tablespoons sesame seeds
1 tablespoon butter
Place broken noodles, almonds, and
sesame seeds in a pan with butter. Heat until toasted, stirring constantly.
They can burn easily. Remove and cool.
·
Step 3
Seasoning packet from Ramen noodle
package
¼ cup sugar
¼ cup vegetable oil (peanut or canola,
not olive oil)
¼ cup rice vinegar
1 teaspoon sesame oil
Mix the seasoning packet from noodles
with oils and vinegar as the dressing.
Just before serving mix all
ingredients together.
Cheddar
Thumbprints with Pepper Jelly from Lana Andrews
6 ounces sharp cheddar cheese,
shredded
½ cup Parmesan cheese, shredded
½ cup butter
1 egg yolk
1/8 teaspoon pepper
1 cup all-purpose flour
1 egg white and 1 tablespoon water
1 ¼ cups nuts, chopped
½ cup pepper jelly
Line cookie sheets with parchment
paper and preheat oven to 350 degrees.
Use a mixer or food processor and
combine cheeses and butter. Add egg yolk and pepper. Once combined, add flour
and a soft dough will form. Combine egg white and water in a bowl. Place
chopped nuts in another bowl. Shape dough into 1-inch balls. Roll in egg white
mixture then in the nuts. Press center of each ball to indent. Bake 15 minutes.
Press center again when removed from oven. Fill with jelly when cool.
Bacon-Parmesan
Tassies from Lana Andrews
½ cup butter
4 ounces cream cheese
1 ¼ cups all-purpose flour
½ cup half and half
1 large egg
1/8 teaspoon salt
5 bacon slices, crumbled
½ cup Parmesan cheese, grated
Chives to garnish
Beat butter and cream cheese until
creamy. Gradually add flour and beat until blended. Shape into 24 balls and
place in refrigerator for at least 1 hour. Place chilled dough balls in lightly
greased 24-cup miniature muffin pan. Press dough, forming a shell.
Whisk together half and half, egg, and
salt. Sprinkle crumbled bacon into each shell and top with 1 teaspoon Parmesan
cheese. Drizzle half and half mixture over cheese. Sprinkle chives on top. Bake
until puffed and golden brown.
Pioneer
Woman Asian Noodle Salad from Phyllis Cutrell
Based on Food Network recipe
8 ounces thin spaghetti
8-ounce bag julienne/fine-cut carrots,
about 1 ½ cups
6-ounce bag baby sweet peppers, seeded
and thinly sliced into rings, about 1 cup
4-ounce bag of bean sprouts, about 1
cup
3 English cucumbers, halved, seeds removed
and sliced
3 scallions, sliced
Up to one bunch cilantro, chopped
½ head or more of Napa cabbage, sliced
½ head or more of purple cabbage,
sliced
½ bunch kale, leaves torn off the stalks
and shredded
2 cups peanuts, chopped
Bring a pot of water to a boil and
cook the spaghetti to al dente according to package directions, drain, rinse,
and let cool.
Mix the spaghetti together with all
other salad ingredients.
Dressing
½ cup olive oil
1/3 cup low-sodium soy sauce
¼ cup oyster sauce
¼ cup rice vinegar
¼ cup brown sugar
3 tablespoons fresh ginger, chopped
2 tablespoons sesame oil
2-3 cloves garlic, chopped
Whisk together all ingredients in a
medium bowl. Pour the dressing over the salad and toss it together. Transfer to
a large platter and serve.
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