1 large green zucchini
1 large yellow zucchini
1 large eggplant (peeled)
2 large red peppers
1 large red onion
2 cloves of garlic (chopped)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
salt and pepper
garlic powder (optional)
focaccia bread or another crusty kind of bread
Preheat oven to 350 degrees.
1. Slice all vegetables into thin slices. Put vegetables in a bowl. Pour in olive oil and add a pinch of salt and pepper. Mix well.
2. Put all vegetables in a baking pan and bake in oven for approximately 15 minutes. Since vegetables are sliced thin, they should cook quickly. If not, cook a little longer until vegetables are tender.
3. Remove from oven and put vegetables in a bowl. Add balsamic vinegar and garlic. Stir gently, not tearing vegetable slices.
4. Place slices of focaccia bread on a baking pan. Drizzle a drop of olive oil on each slice. Sprinkle a pinch of garlic powder (optional) on each slice. Sprinkle a pinch of salt and pepper on each slice.
5. Drain vinegar from vegetables. Put slices of each vegetable on each piece of bread. Top with the red onions.
6. Return to oven for 10-12 minutes until bread becomes a little crunchy.
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10 pork cutlets (cut in strips)
1 medium red onion (sliced)
2 cloves garlic (chopped)
2 cups fresh snap peas
1 cup carrots (shredded, small pieces)
1 cup mushrooms (rinsed and dried) * cut in half if large
1 cup string beans (rinsed and cut in half)
2 tbs. fresh ginger (shredded)
5 tbs. sesame oil plus extra
3 tbs. soy sauce (low sodium)
1 tbs. fresh basil (chopped)
1. Using 2 tbs. of sesame oil, cook pork strips (about 5 minutes) in a large skillet. Remove and put to the side.
2. In same skillet put 3 tbs. of sesame oil. Heat up for a minute and add garlic, red onions, carrots, mushrooms, string beans and snow peas. Stir frequently. Add 2 tbs. of soy sauce and stir. (If you need a little more sesame oil, add a little.)
3. When vegetables are tender, add cooked pork, basil and ginger. Drizzle a drop of sesame oil and 1 tbs. of soy sauce. Cook on a high heat for 3 minutes and continue to stir.
8 slices of veal cutlets
2 cups of mushrooms (sliced)
1 cup cherry tomatoes (sliced)
1/2 cup sundried tomatoes (chopped)
5 pieces of basil (ripped into pieces)
2 cloves of garlic (sliced)
3 tbsp. butter
1. In a large skillet put butter. Once melted, add veal cutlets. Season with a pinch of sea salt on each piece. Cook on both sides for about 3-4 minutes each. Remove and set to the side.
2. In the same skillet, add olive oil and garlic. Brown for a minute. Add mushrooms, tomatoes and sundried tomatoes. Cook for abut 10 minutes. Sprinkle with sea salt.
3. When tomatoes are tender, return cutlets to the pan. Raise the heat high for 3 minutes.
Serve on a platter with basil on top.
6 chicken cutlets
1 lb. fresh spinach
1 cup cherry tomatoes (cut in half)
1 cup black olives (pits removed and sliced)
1 clove of garlic (chopped)
3 tbs. olive oil plus 2 tbs.
2 tbs. balsamic vinegar
1 tsp. sea salt
1 tsp. black pepper
1. In a Ziploc bag, add chicken cutlets, olive oil, balsamic vinegar, sea salt and black pepper. Let marinate in refrigerator for at least one hour.
2. Grill chicken cutlets on both sides until done. Keep warm.
3. In a large skillet, add 2 tbs. of olive oil. Add garlic. Let brown for a minute. Add tomatoes and spinach. Sprinkle a pinch of sea salt. Stir. Add cooked cutlets to the pan.
4. Cook for an additional 3 minutes. (heat through)
1/2 lb. turkey (8-10 slices)
8 pieces cooked bacon
2 avocados (sliced)
2 tomatoes (sliced thin)
8 slices multigrain bread (toasted)
- On each sandwich (toasted bread) place 2 slices of turkey, 2 strips of cooked bacon, sliced tomato and avocado. (You can put mayonnaise on the sandwich, if you like.)
Makes 4 sandwiches.
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As we say goodbye to summer, here are some burger ideas that will make your Labor Day Weekend, a tasty one.
2 grilled chicken breasts (salt and pepper before cooking) sliced after cooking
4 hard boiled eggs (sliced)
1 cup raw carrots (shredded)
2 cups iceberg lettuce (shredded)
4 tsp. romano grated cheese
1/4 cup caesar dressing
1. In a bowl, mix romano cheese and caesar dressing together.
2. Open a wrap, flat on a dish. Spread a tbs. of dressing on wrap.
3. Layer some chicken, lettuce, hard boiled egg and shredded carrots on top.
4. Roll wrap and fold in edges. Cut wrap in half.
Makes 4 wrap. (8 halves)
2 lbs. chicken cutlets (thinly sliced)
1 lb. medium shrimp (tails removed)
1 lb. red roasted potatoes (cut into quarters)
1/2 lb. carrots (sliced thin)
4 cloves of garlic (chopped)
2 tsp. sea salt
1 tsp. black pepper
1 tbsp. fresh chopped parsley (optional)
Preheat oven to 350 degrees.
1. In a large baking pan, put potatoes, carrots and garlic. Sprinkle sea salt and black pepper on top. Add parsley.
2. Drizzle olive oil on top. (about 4 tbsp.) Stir together.
3. Bake in oven about 40 minutes or until potatoes and carrots are tender. (check at 30 minutes)
4. In a skillet, put 1 tbsp. of olive oil. Cook chicken cutlets on each side for a total of 6 minutes. (3 minutes on each side.) Sprinkle with a little sea salt and black pepper. (Keep cutlets warm when done.)
5. Boil shrimps for 5 minutes and drain well.
6. On a platter placed grilled cutlets. Put roasted potatoes, carrots and shrimp on top. (See photo)