Broil eggplant on cookie sheet with oven door closed. Skin should be about 3" below elements. Be sure to poke holes in skin first, otherwise the eggplant might eggsplode. Turn it as often as needed, maybe every 5 minutes. Cook about 30 minutes or until soft.
Ingredients:
1 large eggplant
2 med cloves garlic, pressed
2-3T lemon juice (1/2 med lemon)
1/8 tsp salt (or a little more)
1/8 tsp cumin
1/4 cup tahini
1 T chopped parsely (optional)
Method:
1. Broil or roast eggplant. Skin should be charred and innards very soft.
2. While still warm, scrape out pulp and chop finely.
3. Stir in ingredients other than tahini and parsely.
4. Stir in tahini. Adjust flavor w/ lemon juice, salt and tahini. Add parsely.
Serves 3.
Dressing for Rachel Ray's Greek salad composed of cucumber, tomato, onion, Kalamata olives and Feta cheese.
Ingredients:
1/3 cup fresh lemon juice
1 clove garlic, mashed
1 teaspoon salt
2 teaspoons dried oregano
1/4 teaspoon black pepper
1/2 cup olive oil
Method:
Combine ingredients and shake well.
Amounts of white onion, serrano pepper and cilantro can be increased somewhat.
Ingredients:
1 med avacado
1 T white onion, finely chopped
1 med serrano pepper, finely chopped
1 T cilanto, finely chopped
1/8 tsp salt
1 small tomato, finely chopped
Method:
1. Chop and mash onion, pepper, cilantro and salt.
2. Mix into mashed avacado along with chopped tomato.
3. Add optional toppings of chopped cilantro, white onion and/or tomato.
Serves 2.
I'm not sure exactly how long to allow the salmon to cook but it doesn't take very long. Removing the fish from the pan promptly once it is done will help prevent it from becoming tough.
Ingredients:
1/2 to 1lb salmon fillets
1 cup diced tomato
1 cup diced pineapple
1/2 cup medium Pace salsa
1 tsp sweet basil
1 tsp oregano (instead of sweet basil)
1 7oz can of diced green chilis (cut salsa by half)
Method:
1. Thaw fillets.
2. Mix other ingredients in shallow covered saucepan and bring to boil.
3. Add salmon and reduce heat. Simmer 5 min covered then turn the fillets over. Cook another few
minutes or until done.
Serves 1-3.
For an inch-thick filet, bake about 15 minutes. For a half-inch filet, try 10. It is done when white fat just begins to appear on the surface of the fish.
Ingredients:
1 to 2lb salmon fillets
2 Tbsp butter
1 med-large onion
1 large carrot
2 stalks celery
2 tsp dried tarragon
1 cup dry white wine
1/8 tsp salt
1/8 tsp pepper
Method:
1. Thaw fillets.
2. Preheat oven to 350F.
2. Chop veggies and saute w/ butter in pan until soft but not browned, about 10 minutes. Season w/ salt, pepper and tarragon.
3. Pat filet dry w/ paper towel, place in baking dish, sprinkle salt and tarragon on top. Cover w/ sauteed vegetables and pour wine over it all.
4. Cover dish w/ wax paper and bake on bottom shelf of 350F oven for 10-15 minutes.
Serves 4-6.
For an inch-thick filet, check after 10 minutes on low heat. For a half-inch filet, try 5. It is done when white
fat just begins to appear on the surface of the fish.
This is also good with white wine or sherry instead of the lime juice, and parsely and capers instead of cilantro.
Ingredients:
1/2 to 1lb salmon filets
2 Tbsp butter
1/2-1 med onion
1/4 c chopped cilantro
juice of 1 lime
1/8 tsp salt
pepper to taste
Method:
1. Thaw fillets.
2. Saute onion in butter.
2. Add cilantro, lime juice, salt, pepper and salmon. Spread some of the onions over the salmon.
3. Cover pan and cook on low heat for 5-10 minutes for 1/2" filet or 10-15 minutes for 1" filet.
Serves 2-4.
A 7oz can of whole green chiles will work but fresh roasted ones have more flavor and may be
hotter. To roast them, broil on cookie sheet until charred all around (turn 4-5 times), then
peel and remove seeds. Figure an hour for about 10 chiles.
Old El Paso medium enchilada sauce had a somewhat watery tomato flavor, but worked.
Ingredients:
5-6 corn tortillas
10oz long green chiles, roasted, peeled and seeded
6oz Monterey Jack cheese, shredded (makes 2 cups)
1 oz Mexican Costilla cheese, shredded (about 1/4 cup)
2 beaten eggs
1 1/2 cups milk
1/2 tsp salt
1/2 tsp cumin)
1/2 12oz can of enchilada sauce
Method:
1. Make 2 layers of tortillas, chiles and cheese in 8x8 baking dish.
2. Mix eggs, milk, salt and cumin and add to baking dish.
3. Bake uncovered 25 minutes at 325F, add enchilada sauce then bake another 15 minutes.
Serves 6.
This recipe from TasteSpotting.com works with any mushrooms but is particularly suitable for
chanterelles, enhancing their subtle flavor without overpowering them. Leave the small ones whole
and cut the bigger ones into two or three pieces.
Ingredients:
2 Tbsp butter
1 cup chopped onion
1/2 cup chopped leek
2 tsp minced garlic
2 lbs coarsely chopped Chanterelles
1 tsp salt
1 Tbsp paprika
3 Tbsp chopped fresh dill weed
2 tsp fresh lemon juice
1/3 cup flour
2 cups vegetable broth
1 cup milk
black pepper to taste
1/2 cup sour cream
chopped parsley for garnish
Method:
1. In a 6 quart pot melt butter and saute onion, leek and garlic until transparent.
2. Add chanterelles, salt, paprika and 2 Tbsp of the dill and braise for 15 minutes or so until liquid from mushrooms is reduced by half or more, but not gone entirely.
3. Stir in lemon juice, sprinkle in flour while stirring and continue to stir for 5 minutes.
4. Add stock, cover and cook for 10 minutes.
5. Add milk and black pepper to taste. Remove from heat and whisk in the sour cream.
6. Serve topped with parsley and remaining dill. Flavor is improved by sitting for 20 minutes or so before serving.
Serves 6.
I heated the milk and corn meal in a heavy Le Creuset pot with a lid instead of a double boiler and that worked fine.
Ingredients:
4 cups whole milk
2/3 cup cornmeal
1/3 cup blackstrap molasses
2 Tbsp sugar
2 Tbsp butter
1 beaten egg
1/2 tsp salt
(1/8 tsp baking powder in place of 1/8 tsp salt)
(1/2 tsp ginger)
(1/2 tsp cinnamon)
Method:
1. Simmer milk and cornmeal for 15 minutes stirring frequently.
2. Stir in remaining ingredients and bake ~2 hours at 325F.
Serves 8.
If you substitute molasses for the maple syrup the result is a fairly convincing imitation of Indian Pudding.
Ingredients:
1 1/2 cups Half and Half
1 1/2 cups baked squash (butternut texture, not as dry as buttercup)
1/3 cup maple syrup
2 Tbsp Grandma's molasses
3 beaten eggs
1 tsp salt
1 tsp ginger
1/2 tsp cinnamon
Method:
1. Mix everything together.
2. Bake in pie shell, or in 8" buttered baking dish in water bath at 325F for an hour.
Serves 8.
Tastes sweet and reasonably rich without too much fat and sugar. Omit the salt if using salted butter. Replace some of the oats with Spelt or other rolled grains. One good combination is 4c oats, 4c spelt, 3c quinoa, 1c wheat germ.
Ingredients:
12 cups rolled oats
1 cup chopped pecans
1 cup chopped walnuts
1/2 cup shredded coconut
1/2 cup (1 stick) unsalted butter
1 cup maple syrup
1 tsp salt
Method:
1. Melt butter, add maple syrup and stir until blended.
2. Mix dry ingredients, then thoroughly stir in butter/maple syrup mixture.
3. Bake in large baking pan at 300F, stirring every 15 minutes, for about an hour.
It is done when it is dry and slightly crisp, but should not be noticeably browned.
Makes about 30 1/2 cup servings.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 1/2 to 2 cups milk
2 tablespoons melted and cooled butter, or oil
Method:
Mix drys. Beat eggs and mix wets. Mix wets into drys, lightly (small lumps ok).
Fry on hot griddle (water droplet should dance). Flip when bubbles rise to surface.
Serves 4-6 people.