Archive for August, 2013


Sausage and Zucchini

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Ingredients:

1 lb. sweet sausage (or hot) (sliced into bite size pieces)

3 zucchinis (cut into bite size pieces)

3 cloves of garlic (chopped)

olive oil

sea salt and pepper

Directions:

1. In a large skillet add 3 tbs. of olive oil. Add garlic and let brown. Add zucchini. Add a pinch of sea salt and pepper. Stir. Cook for about 7-10 minutes until zucchini is tender. Remove from skillet.

2. In another skillet, add 1 tbs. of olive oil. Cook sausage for about 10 minutes. Sausage should be well cooked. Add zucchini and mix well. Add an additional tsp. of salt if needed.  Stir together. Cook for an additional 2 minutes and serve.

Serve hot.

 

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It was sad to hear today, that the wonderful Julie Harris passed away. I was part of Tony Randall’s National Actor’s Theatre and Ms. Harris often did plays for the company. She was a lovely lady.

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Ingredients:

1 lb. piece sirloin steak

2 cups fresh snap peas (trim edges)

3 tbs. olive oil

1 fresh lemon  (juiced)

sea salt

black pepper

Directions:

1. In a large skillet, add olive oil. Cook snap peas until tender. (about 5 minutes) Add lemon juice and a pinch of sea salt and pepper. Stir frequently. Remove from pan and keep warm.

2. Using the same pan, cook sirloin steak. Season with a pinch of sea salt and black pepper on each side. Cook to your desired taste.

3. Put snap peas on top of sirloin steak and serve.

Serves 2 people.

Red Roasted Potatoes

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Ingredients:

1 1/2 lbs. red potatoes (sliced)

1 tsp. sea salt

1 tsp. ground pepper

1 tbs. olive oil

Directions:

Preheat oven to 400 degrees.

1. In a large ziploc bag, add potatoes, salt, pepper and olive oil. Shake bag well.

2. In a large baking pan, coat the bottom with a drizzle of olive oil. Add potatoes. Cover pan with aluminum foil and make slits on top.

3. Bake in oven for 30 minutes. Remove foil and bake for an additional 10 minutes. 

Serve hot.

Vegetable Tempura

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When making vegetable tempura, you can use a variety of different vegetables. Here’s a basic recipe.

Ingredients:

4 large carrots (sliced)

4 large sweet potatoes (peeled and sliced)

2 red bell peppers (seeds removed and sliced)

2 green bell peppers (seeds removed and sliced)

vegetable oil

sea salt

Batter Ingredients:

1 cup of all purpose flour  (sifted)

1 cup iced water

1 large egg

Directions:

1. In a bowl, beat egg and then add iced water. Add sifted flower. Mix gently. Do not over mix batter.

2. Dip all vegetables in batter.

3. In a large deep skillet or wok, fill with vegetable oil halfway up. When oil is hot, gently drop battered vegetables into the oil. Let cook for 3 minutes and then let drain on paper towels.  Sprinkle with sea salt and serve.

Serve warm.

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Ingredients:

1 lb. piece of cod

1 tbs. lime juice

2 tsp. dijon mustard

1/4 cup pumpkin seeds (optional)

1 tsp. honey

1 tsp. sea salt.

1 cup of bread crumbs

2 cups sliced carrots (thin)

2 cup of sliced zucchini (thin)

olive oil

Directions:

Preheat oven to 400 degrees.

1. Coat a baking pan with 2 tbs. olive oil. Place cod fish in pan. Bake for 15-18 minutes. Let cool and then chop.

2. In a large bowl, put cod fish, pumpkin seeds, lime juice, dijon mustard, honey and bread crumbs. Mix well and form four burgers. (see photo)

3. In a large skillet, put 2 tbs. of olive oil. Cook burgers on each side for 4 minutes. Let dry on paper towels. Keep warm.

4. In the same skillet, add 1 tbs of olive oil. Add carrots and zucchini. Sprinkle with a little sea salt. Saute for 5 minutes.

5. Put some vegetables on a plate and place cod fish burger on top. (see photo)

Optional: Mayo/Basil Sauce For Top Of Burger

Ingredients:

1/2 cup mayonnaise

2 basil leaves (chopped)

1/2 fresh lemon (juiced)

1/4 tsp. sea salt

1/4 tsp. black pepper

Directions:

1. Put all ingredients in a food processor and mix. Refrigerate when not using.

 

Potato Croquettes

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Ingredients:

2 lbs. potatoes (I like Yukon Gold.)

1 cup fresh mozzarella (shredded)

1 cup grated cheese

1/2 cup butter (melted)

3/4 cup heavy cream

2 egg whites (beaten)

1 1/2 cup of plain bread crumbs

sea salt

Directions:

1. Peel and cut potatoes into cubes. Boil potatoes in boiling water for about 20 minutes. You should be able to pick up the potato with a fork when they’re done. Drain potatoes well.

2. In a bowl, add potatoes, mozzarella, grated cheese, butter, heavy cream and sea salt. With a mixer, mix well. After mixing, refrigerate potatoes for about 3 hours, so they become firm.

3. After potatoes are firm, shape in round thick circles. (See photo.) Dip potatoes into egg whites and then bread crumbs.

4. There are two ways to cook the croquettes. In a skillet add 3 tbs. of olive oil and cook croquettes 3 minutes on each side, until they are golden brown. If you don’t want to fry them, you can bake them in a 350 degree oven. Get a greased (just a little butter) cookie sheet and bake croquettes for about 20 minutes (10 minutes on each side).

Serve hot.

 

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Ingredients:

4 boneless/skinless chicken breasts

8 slices of sharp cheddar cheese

2 pints baby heirloom tomatoes (cut in half)

1/2 cup olive oil

1 whole lemon (juiced)

1 tsp. sea salt

olive oil (for tomatoes)

Directions:

1. In a large Ziploc bag, put chicken breasts, olive oil, lemon juice and sea salt. Keep refrigerated for at least 2 hours.

*You can use a marinade of your choice.

Preheat oven to 400 degrees.

2. In a deep baking dish put chicken breasts. Cover pan with aluminum foil. Cut some holes in aluminum foil and bake for 45 minutes.

3. While chicken is cooking, put heirloom tomatoes in a skillet with 2 tbs. of olive oil and a pinch of sea salt. Cook for about 8-10 minutes. Stir frequently. Leave to the side.

4. When chicken is done, remove from oven and place 2 cheddar cheese slices on each breast. Return to oven for 3 minutes until cheese melts.

5. Begin to reheat tomatoes for a minute.

6. Put chicken breasts on a serving platter and pour heirloom tomatoes on top.

Serve hot.

 

Brown Rice Pizza

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Ingredients:

2 cups brown rice

2  cups of water

2  cups vegetable stock

 1 head of broccoli (cut into pieces)

2 orange bell peppers (seeds removed and sliced) *can be red or yellow peppers

2 cups spinach (washed and drained)

1 red onion (sliced)

2 cups fresh mozzarella (shredded)

3 cloves of garlic (chopped)

4 tbs. olive oil

salt and pepper

Directions:

Preheat oven to 400 degrees.

1. In a pot, put brown rice, water and vegetable stock. Add a pinch of salt. Put cover on pot and cook on a low heat. Cook for about 30 minutes. Remove lid to check that all liquid has absorbed and that the rice is fluffy. Put rice in a bowl and refrigerate to cool.

2. In a large baking pan, put all vegetables (except spinach) and garlic. Pour 4 tbs. of olive oil on top. Add a pinch of salt and pepper. Stir well and bake in oven for 20 minutes. Add spinach and bake for an additional 5 minutes.  Vegetables should be almost cooked, but not mushy. Remove from oven.

3. Remove brown rice from refrigerator. In a large deep baking pan, make a layer of brown rice in the bottom of the pan. The layer of brown rice should be about 1 1/4 inch thick. Sprinkle mozzarella cheese evenly on top. Put all baked vegetables evenly on top. Bake in oven for 20 minutes. 

Serve hot.

 

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Ingredients:

2 lbs. red potatoes ( washed and cut into bite size pieces)

1 can of peas (rinsed and drained)

1/2 cup mayonnaise

3 tbs. Miracle Whip

1 tbs. white balsamic vinegar

1 tsp. sea salt

1 tsp. black pepper

Directions:

1. Boil potatoes until tender. (about 15 minutes) Drain and let cool.

2. In a large bowl mix all ingredients. Mix well.

3. Refrigerate for about 2 hours before serving.