Raspberry Goat Cheese Salad with Sweet-and-Sour Dressing
This is a simple dressing that is good with salads that include fruit and cheese. This is one of my favorite adaptations...
SWEET AND SOUR DRESSING
3 Tbsp. SUGAR
3 Tbsp. VINEGAR
2 Tbsp. OIL
1/4 tsp. SALT
Shake ingredients together in a jar. Toss with greens and top with remaining ingredients.
FIELD GREENS
RASPBERRIES
GOAT CHEESE
RED ONION, thinly sliced
CUCUMBER, sliced
GLAZED NUTS
Southwestern Chorizo and Corn Pizza
1 (16 inch)PIZZA CRUST (pre-baked)
1/2 c. SUNDRIED TOMATO PESTO
1 lb. CHORIZO
1 1/2 c. CORN, fresh or frozen
1/2 c. GREEN ONIONS, sliced
1/2 c. PEPPERS, diced (I used red and orange)
1/2 c. CILANTRO, chopped
1/2 c. CHEDDAR CHEESE, grated
1/2 c. MOZZARELLA CHEESE, grated
Preheat the oven to 425 degrees. In a large skillet, cook the chorizo until thoroughly cooked, breaking it up as you go. Add the corn, onions, peppers, and cilantro and cook until heated through. Let cool slightly.
Spread crust with sundried tomato pesto. Sprinkle meat and veggies over the sauce. Top with cheese and bake 10-15 minutes just until cheese is melted and crust is golden brown.
Sprinkle with additional cilantro, if desired and serve.
Rice Pudding
6 c. WHOLE MILK
3/4 c. RICE (long grain or basmati)
1 c. HEAVY CREAM
3/4 c. SUGAR
3 EGG YOLKS, beaten
2 tsp. VANILLA EXTRACT
1/4 tsp. SALT
CINNAMON
Rinse the inside of a heavy saucepan with water and do not dry. Add milk and bring to a boil on the top of the stove. Add rice and bring to a boil again and then simmer for 45-55 minutes (uncovered), until rice is very tender. Be sure to stir occasionally. You may see a skin form. Do not remove it... just stir it in.
With a whisk, beat the egg yolks and then add the sugar, salt and heavy cream and mix together.
Add some of the hot rice/milk mixture to the eggs and then return egg mixture to the pan and bring to a boil while constantly stirring. Remove from heat and add the vanilla. If you like raisins in your rice pudding, you may add some now.
Pour into heat-proof bowl and sprinkle generously with cinnamon. May be eaten warm (my preference in the winter) or serve chilled.
Southwestern Chicken Salad
4 CHICKEN BREAST HALVES, skinned
1 tsp. SALT
1/4 c. MAYONNAISE
1/4 c. SOUR CREAM
1 (4-ounce) can CHOPPED GREEN CHILES, undrained
1 tsp. GROUND CUMIN
1/4 tsp. SALT
1/8 tsp. PEPPER
1/4 c. ONION, chopped
4 (8-inch) FLOUR TORTILLAS
1 c. CHEDDAR CHEESE, grated
3 c. LETTUCE OR ROMAINE, chopped
For garnish: PICANTE SAUCE, GUACAMOLE, SOUR CREAM, drained and rinsed BLACK BEANS, and chopped CILANTRO
Place chicken in a pot, cover with water, add 1 tsp. salt and bring to boil. Cover, reduce heat and simmer for 20 minutes or until tender. Drain, cool and then shred or chop in small pieces.
Combine: mayonnaise, sour cream, chiles, cumin, salt, pepper, and onion. Add chicken. Refrigerate.
Sprinkle cheese on the tortillas and bake in a 300 degree oven for 10 minutes, or until the cheese melts. Transfer to individual serving plates.
Arrange lettuce on tortillas, top with chicken mixture, picante sauce, guacamole, and sour cream. Garnish with black beans and cilantro.
Escabeche de Pescado
3 Tbsp. plus 1/4 cup OLIVE OIL (for divided use)
2 lb. TILAPIA fillets
1/2 cup fresh ORANGE JUICE
3-4 Tbsp. TARRAGON VINEGAR
2 BAY LEAVES
1 tsp. SALT
Zest of 2 ORANGES, cut into narrow strips
1 GREEN BELL PEPPER, seeded and cut in thin strips
1 RED BELL PEPPER, seeded and cut in thin strips
1 JALAPENO PEPPER, seeded and cut in thin rings
2 Tbsp. GREEN ONION, finely minced, including tender green tops
2 cloves GARLIC, minced
1 small RED ONION, thinly sliced
1/4 cup CILANTRO, minced
Sauté the tilapia in 3 Tbsp. of olive oil turning once until just cooked through (about 3-4 minutes on each side). Do not over cook. Place in a shallow dish.
Combine remaining 1/4 cup of olive oil with other ingredients and stir together until well mixed. Pour over the fish fillets. Cover tightly and refrigerate for at least 12 hours.
Arrange on plates.
If desired plates may also be garnished with fresh pineapple, mango, banana slices, orange slices, or black beans.
Sweet Tomato Toast
This recipe is ideal as an easy and inexpensive appetizer.
It might also be served on the side with a bowl of soup or a simple pasta dish.
You decide the quantities, based on how many you will be serving...
1 LOAF OF CRUSTY ITALIAN BREAD, cut in thick slices and toasted or grilled
CHEESE (use an easy melting cheese like fontina, mozzarella or provolone)
TOMATOES, halved (cherry tomatoes or grape tomatoes)
CAPERS, drained
KALAMATA OLIVES, some chopped and some left whole
PARSLEY, some chopped and a few sprigs for garnish
EXTRA VIRGIN OLIVE OIL
RED WINE VINEGAR
GARLIC, one small clove finely minced
BLACK PEPPER, freshly ground
Put tomatoes, capers, olives, chopped parsley and garlic in a small bowl.
Drizzle with olive oil and add a splash of red wine vinegar.
Toss together and let sit for about 30 minutes.
Place pieces of cheese on top of grilled bread. Put in a hot oven (about 400 degrees) or under the broiler until the cheese melts.
Top with the tomato mixture. Be sure to use the juices that have mixed with the oil in the bottom of the bowl. Drizzle with a little extra olive oil and top with coarsely ground black pepper.
Garnish with parley sprigs and serve.
Bon Appétit!
Coconut Pecan Cake
This is one of my favorite cakes... perfect for birthdays and special celebrations.
It makes a three layer cake and is particularly beautiful when decorated with fresh flowers, mint leaves and a decorative border on the top and bottom edges.
l cup BUTTER
1/2 cup SHORTENING
2 cups SUGAR
5 EGGS
1-1/2 tsp. VANILLA
2 cups sifted FLOUR
1 tsp. BAKING SODA
1/2 tsp. SALT
1 cup BUTTERMILK
1-1/3 cups flaked COCONUT
1 cup chopped PECANS
1 Tbsp. FLOUR
Cream together butter, shortening, and sugar until light and fluffy.
Add eggs, one at a time, beating well. Add vanilla.
Sift together flour, baking soda, and salt. Add alternately with buttermilk to creamed mixture; blend well.
Mix coconut and pecans with 1 Tbsp. flour and stir in.
Pour into three 8-inch greased and floured round layer cake pans.
Bake at 350 degrees for 25-30 minutes. Cool 10 minutes and remove from pans. Cool completely.
Cream Cheese Icing
8 oz. softened CREAM CHEESE
1 LB. CONFECTIONERS' SUGAR
1 Tbsp. MILK
1-1/2 tsp. VANILLA
Beat together until smooth.
(I sometimes make a double batch for a thick layer of icing and use the leftover for a topping for cupcakes or muffins.)
Rigatoni with Sausage and Tomato Cream Sauce
This is comfort food at it's best! My husband likes to make this recipe.
It makes a lot, smells and tastes wonderful and can be prepared ahead and reheated in the oven for a crowd.
Prepare a salad and some garlic bread and pour some wine and you have a meal "to die for".
1 Tbsp. OLIVE OIL
1 1/2 lbs. mild or hot ITALIAN SAUSAGE (I prefer hot), casings removed
1 ONION, chopped
3 cloves GARLIC
1/3 c. dry WHITE WINE
1 1/2 c. canned CRUSHED TOMATOES IN THICK PUREE
1/2 tsp. SALT
1/2 tsp. PEPPER, freshly ground
1/4 c. chopped PARSLEY
1 c. HEAVY CREAM
1 lb. RIGATONI
PARMESAN, grated for serving
In a large frying pan, heat the oil over moderate heat, and add the meat (break up with a fork) and cook until no longer pink (about 5 minutes).
Remove the sausage and discard all but 1 Tbsp. of fat.
Reduce the heat to low and add the onion and garlic. Stir occasionally until translucent (about 5 minutes).
Add the wine and cook until it almost evaporates (about 5 minutes).
Stir in the sausage, tomatoes, and salt. Simmer covered for 10 minutes.
Add the pepper, parsley, and cream.
Cook the pasta in a large pot of boiling salted water according to directions on box.
Toss with the sauce. Serve with grated Parmesan cheese and enjoy!
Curried Cauliflower Soup
2 Tbsp. BUTTER
1 Tbsp. CURRY POWDER
1 tsp. ground CORIANDER SEEDS
2 cups chopped ONIONS
2 cloves of GARLIC, minced
1 Tbsp. GINGER, minced
2 Tbsp. FLOUR
7 cups MILK
1 head CAULIFLOWER, cut into small pieces
1 tsp. SALT
Ground PEPPER
Melt the butter. Add the curry powder and coriander. Cook and stir for one minute and then add the onions, garlic, and ginger.
Cook, stirring frequently, for 10 minutes.
Add the flour and cook for 3 more minutes. Gradually add the milk while stirring and then add the cauliflower.
Bring to a boil and turn the heat to low and simmer for 40 minutes. Add the salt and pepper.
Puree, leaving the soup a little chunky. Serve hot.
Dutch Almond Cookies (Janhagel)
This is a favorite cookie recipe from the book, "Cookies Unlimited" by Nick Malgieri.
In this book you will find more than 400 cookies from around the world.
It is no wonder this book has so many folded pages and splatters!
3 c. FLOUR
1 tsp. BAKING SODA
1 tsp. CINNAMON
12 tablespoons BUTTER
1 c. LIGHT BROWN SUGAR
l c. SUGAR
6 tablespoons WATER
2 C. WHOLE BLANCHED ALMONDS *(See instructions below)
To blanch whole almonds: Place the almonds in a bowl. Pour boiling water to barely cover the almonds. Let the almonds sit for 1 minute.
Drain, rinse under cold water, and drain again. Pat dry and slip the skins off.
In a bowl, combine the flour, baking soda and cinnamon; stir well to mix.
Melt the butter in a large saucepan and remove from heat.
Stir in the brown sugar, granulated sugar and water and return to heat and bring to a boil stirring occasionally until the sugar has melted.
Remove from heat and stir in the almonds.
Pour the sugar and almond mixture in a bowl and add the dry ingredients.
Press the mixture in an 8-inch square pan that has been buttered and lined with plastic wrap or foil for chilling the dough.
Cover with more plastic wrap and chill overnight or until very firm.
Preheat oven to 350 degrees.
Topping:
1/2 c. SUGAR
1 tsp. CINNAMON
Mix sugar and cinnamon together.
Unmold the brick of cookie dough from the pan and place it on a cutting board.
Cut into three bars.
Wrap two of the bars and return to refrigerator while you cut the first.
Place on a cutting board and slice the cookies about 1/4 inch thick.
Place on cookie sheet covered with parchment or foil. (I prefer to use silpat mats for baking).
Sprinkle with cinnamon sugar and bake at 350 degrees for 15 minutes or until they are golden and firm.
Cool on racks. They will become crisp as they cool. Repeat with the remaining bars.
Store in a container with a tight fitting lid.
Note: If you don't want to bake all the cookies at once, wrap and freeze the bars of dough for up to a month.
When you want to bake them, thaw the bar(s) of dough overnight in the refrigerator and proceed with the recipe.
Makes 90 cookies.
Homemade Soft Pretzels
This recipe is from Alton Brown on the Food Network.
1 1/2 c. warm WATER (110-115 degrees F)
1 Tbsp. SUGAR
2 tsp. kosher SALT
1 package active dry YEAST
22 ounces all-purpose FLOUR, approximately 4 1/2 cups
2 ounces unsalted BUTTER, melted
VEGETABLE OIL, for pan
10 c. WATER
2/3 c. BAKING SODA
1 large EGG YOLK beaten with 1 Tbsp. WATER
PRETZEL SALT (I got mine from King Arthur Flour)
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8 quart saucepan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water and baking soda mixture, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. These are good dipped in honey mustard.
Leftover pretzels are good cut in half and used to make a sandwich.
Indian Spinach Salad
(This salad is so easy and really delicious!)
Toss these salad ingredients together:
8 c. fresh SPINACH
1 1/2 c. APPLES, pared and chopped
1/2 c. RAISINS
1/2 c. SALTED PEANUTS
3 Tbsp. GREEN ONIONS, chopped
Dressing:
1/4 c. WHITE WINE VINEGAR
1/4 c. SALAD OIL
3 Tbsp. CHUTNEY... I used Patak's Sweet Mango Chutney (mild)
2 Tbsp. SUGAR
1/2 tsp. SALT
1 1/2 tsp. CURRY POWDER
Combine dressing ingredients in a jar. Cover, shake and chill. Toss with salad ingredients.