Bok Choy and Mushrooms

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Ingredients:

1 1/2 lbs. bok choy (chopped)

1 lb. mushrooms (sliced and boiled for 2 minutes and drained)

2 cloves garlic (chopped)

3 tbs. sesame oil

1 tsp. sea salt

1 tsp. black pepper

1 tsp. red pepper flakes (optional)

2 tsp. soy sauce (optional)

Directions:

1. Boil sliced mushrooms for 2 minutes and drain well. Set to the side.

2. In a large skillet, put sesame oil and brown garlic. Add bok choy. Add an additional tsp. of sesame oil. Stir. 

3. As bok choy becomes tender, add mushrooms, salt, pepper, and red pepper flakes. Stir.

4. Cook for an additional 2 minutes and then add soy sauce. Cook for an additional minute. Stir.

Serve hot.

 
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Cranberry Cherry Salad

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Ingredients:

1 lb. mixed greens (washed, drained, chopped)

1/4 cup goat cheese (crumbled)

1/4  dried cup cranberries

4 tbs. chopped dried cherries

1 tomato (cut into cubes)

1/4 cup walnuts (chopped)

1 cucumber (cubed)

Directions:

1. In a large bowl, put mixed greens. Arrange all other ingredients on top.

2. You can use any salad dressing of your choice. I recommend an olive oil and red wine vinegar dressing.

Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

salt and pepper (pinch of each)

3. Add dressing to salad. Mix well and serve.

Note: You can chill the salad for an hour and then add dressing and serve.

 

Linguine With Baby Shrimp and Vegetables

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Ingredients:

1 lb. linguine (cooked to your taste)

3/4 lb. baby shrimp (peeled and cleaned)

1 cup red bell pepper (seeds removed and sliced)

1 cup green bell pepper (seeds removed and sliced)

1 cup sweet onion (chopped)

2 cloves garlic (chopped)

3 tbs. olive oil

1 tbs. butter

2 tsp. sea salt

parmesan cheese

Directions:

1. In a large skillet, add oil and garlic. Add peppers and onions. Cook until tender. Put to the side.

2. Add baby shrimp to same pan and cook for 3-4 minutes. Put to the side.

3. When linguine is boiled to desired consistency, drain well.

4. In a large skillet, add butter. Return linguine to pan. Stir around. Add vegetables and shrimp. Sprinkle with sea salt and stir. Heat for about 2 minutes.

5. Place in a serving bowl and sprinkle with grated parmesan cheese.

 

Seafood Salad

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Ingredients:

1 lb. small shrimp (shells removed and cooked until pink)

1 lb. cooked snow crab meat (chopped)

1 lb. steamed calamari (squid) (cut into rings)

2 celery stalks (chopped)

1 small red onion (thinly sliced)

1 tsp. sea salt

1/2 tsp. black pepper

1/2 tsp. dry oregano

3 tbs. olive oil

1 whole lemon (juiced)

Directions:

1. In a bowl add shrimp, crab meat and calamari. (calamari should be steamed for at least 5 minutes)

2. Add celery and red onion. Add olive oil and lemon juice. Mix well.

3. Add salt, pepper and oregano. Stir well.  Refrigerate for 2 hours before serving.

 

 

Cheesy Cheddar Broccoli

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Ingredients:

2 lbs. fresh broccoli (washed and cut into pieces)

2 cups  sharp cheddar cheese (shredded)

1 cup of  butter

1 tsp. sea salt

1 tsp. black pepper

Directions:

Preheat oven to 350 degrees.

1. Boil broccoli in a pot of water for about 15 minutes. Broccoli should be tender when done. Drain well.

2. Melt butter add salt and pepper. Stir.

3. In a deep baking dish, add broccoli. Sprinkle cheddar cheese on top. Pour butter over broccoli.

4. Bake in oven for 15 minutes, until cheese is melted.

 

John Contratti’s Day With Henry Winkler

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Once again, I had a special opportunity to spend time with my friend Henry Winkler. I had a wonderful afternoon on the set of one of my favorite television shows, Royal Pains. Henry was in town filming an episode. I’ve said it before and I’ll say it again, he’s a terrific guy,

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John Contratti and “Royal Pains” Paulo Costanzo

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John Contratti and the lovely Jenna Elfman

 

Balsamic Chicken and Vegetables

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Ingredients:

8 chicken cutlets  (thin slices)

1 cup of broccoli (boiled for 5 minutes and drained well)

1 red bell pepper (sliced and seeds removed)

1 yellow bell pepper (sliced and seeds removed)

1 small onion (sliced)

1 cup of black olives (without pits)

 1 cup of bread crumbs

2 egg whites beaten

2 cloves of garlic (chopped)

olive oil

4 tbs. balsamic vinegar

salt and pepper

Directions:

1. Mix cutlets in egg whites and then in bread crumbs. Coat each side well with crumbs.

2. In a large skillet, add 2 tbs. of olive oil. Heat oil and fry cutlets on both sides until browned. (remove and let dry on paper towels.

3. In another skillet, add 2 tbs. of olive oil. Brown garlic and add broccoli, peppers and red onion. Cook for 5 minutes. Add black olives, and a pinch of salt and pepper. Stir well.

4. Once cooled, cut chicken cutlets into strips.

5. In a large baking dish add chicken cutlets and vegetables. 

6. In a small bowl add 1 tbs. of olive oil and 4 tbs. of balsamic vinegar. Mix well. Pour over chicken and vegetables.

7. Bake in oven for 10 minutes and serve hot.