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Asparagus Frittata

  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 12 large eggs, lightly beaten
  • 1 1/2 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat.
Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven and slide frittata onto a serving plate. Cut into wedges.

 
1 Comment

Posted by on September 9, 2011 in Breakfast, Brunch, Eggs, One Dish Meal, Organic, Recipes

 

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Fettuccine Alfredo

  • 1/2 cup real butter
  • 1 pint heavy whipping cream
  • 2/3 cup Parmesan/Romano cheese, freshly grated
  • 1 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
  • salt (to taste)
  • freshly ground black pepper
  • dash cayenne pepper
  • 1 lb. fettuccine
  • fresh parsley, chopped

Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.

Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne.

Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.

Season with salt to taste.

Remove saucepan from stove and stir in cheese.

Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley – red, green and white adds a splash of color and flavor). Garnish with parsley.

 
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Posted by on May 7, 2011 in Brunch, Dinner, Organic, Pasta, Recipes

 

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Crockpot Chicken Tacos

  • 6 boneless, skinless chicken breasts
  • A chopped onion (optional)
  • A chopped green pepper (optional)
  • 1 packet taco seasoning
  • 16 ounces salsa (that’s 2 cups if you’re using a larger bottle).
  • Flour tortillas, corn tortillas, or taco shells

Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

Put the chicken in a Crockpot. Add the onion and pepper if you want. Mix the seasoning with salsa and pour over chicken.
Cover and cook on low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.Lift the chicken out and shred it with a fork.
Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings.

Tips:

  •  Use leftover chicken to make tortilla soup. Combine chicken taco meat with 32 ounces of chicken broth, 1 can of mild Ro-Tel tomatoes, 1 can of corn or 1 1/2 cups of frozen corn, 1 tablespoon lime juice and 2 tablespoons of chopped, fresh cilantro. Simmer for 15 minutes and serve with crumbled tortilla chips and shredded cheese.
  •  Try this chicken to fill enchiladas or quesadillas or top a taco salad or make super-quick and healthy nachos by layering tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.
  •  Add this chicken to beans and, rice and use it for burritos.
  • If you are on a budget, substitute boneless, skinless chicken thighs. One and a half thighs are approximately equal to one chicken breast, or two thighs if they are small.
  • Use the salsa water that’s leftover in the crockpot to make rice. You can make about 2 cups of rice to have as a side dish or put on your tacos
 

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Key Lime Pie

For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

  • 6 extra-large egg yolks, at room temperature
  • 1/4 cup sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons grated lime zest
  • 3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:

  • 1 cup (1/2 pint) cold heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • Thin lime wedges

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

 
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Posted by on May 7, 2011 in Brunch, Desserts, Recipes

 

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Citrus Pork and Pasta

  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound boneless pork loin, cut into 2×1/2-inch strips
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup orange juice
  • 2 Tbsp cider vinegar
  • 1/2 Tbsp brown sugar
  • 2 medium carrots, sliced
  • 1 Tbsp corn starch
  • 1/2 cup sliced green onions
  • 1/2 pound egg noodles, cooked, drained

Get the water salted and boiling for your noodles…

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.

Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.

Toss with the noodles. Serve immediately.

Serves 4-5.

 
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Posted by on May 7, 2011 in Dinner, Pasta, Pork, Recipes

 

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Spicy Vegetarian Chili

The weather is so cold now that I must warm up my home and family with this chili recipe even the most robust meat-eater will love!

  • 2 tablespoons olive or canola oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp chipotle seasoning
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1/2 tsp cocoa powder
  • 1/2 tsp sugar
  • 1 teaspoons salt
  • 1 tsp. dry red wine (or red cooking wine)
  • 1 (28 oz.) can stewed tomatoes, with their liquid
  • 1 small can tomato sauce
  • 3 cups cooked red kidney beans, drained
  • 1 1/2 cups cooked black beans, drained

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotle, oregano, cumin, chili powder, cocoa, sugar, and salt. Stir to blend. Add tomatoes, wine and 3-4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes.

Garnish individual bowls with green onions or sour cream, and corn bread, if desired.

 

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Roasted Banana Cream

This morning we woke up to a world of heavy white flakes falling onto the ground. Within an hour of waking, the power line in our back yard went down and we lost electricity. With nothing to be done, besides making a call to the local fire station, we went outside to begin the first snow shoveling of the season. We dug through the buried treasures in the coat closet and found boots, hats, and mittens enough for everyone. The snow just happens to be super wet and heavy, “just right for a snowball fight” says the little one. She enjoyed throwing snow at us while we shoveled. By the time everyone’s cheeks were bright and our noses red the power had been restored. I quickly made hot cocoa for the children and sat down to think up a delightful dessert that would add the finishing touch to this memorable day. Below is the final product. Full of flavorful childhood memories; of a winter wonderland with their family.

This is for you, my sweet children.

  • 5 ripe bananas
  • 1/2 cup sugar, or more to taste
  • 2 TBS dark rum, or more to taste
  • 1/2 tsp pure vanilla extract
  • a pinch of nutmeg
  • 1 1/4 cup heavy whipping cream
  • 2 TBS chopped salted macadamia nuts, for garnish

Pre-heat the oven to 425°. Place 4 bananas on a cookie sheet and bake in their unopened skins until very soft, about 15 minutes. When they cool, peel them and discard the skins. Transfer the bananas to a food process0r and puree them. Add in the sugar, rum, vanilla, and a pinch or two of nutmeg. Process until smooth, about 1 minute.

Divide into six small ramekins, cover tightly with plastic wrap and place into the refrigerator if you’ll serve them later. To serve, slice the remaining banana into rounds and place three on top of each ramekin then sprinkle with the nuts and a dash of nutmeg.

 
7 Comments

Posted by on November 13, 2010 in Brunch, Desserts, Recipes, Vegetarian

 

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