Archive for January, 2017


Homemade Pecan Sandies

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Ingredients:
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners’ sugar, sifted
2 eggs
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 cups finely chopped pecans (more powdery)
whole peans to put on top
*white sugar when rolling the dough into balls
Directions:
Preheat oven to 375 degrees.
1. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine flour, baking soda, cream of tartar and salt.
4. Stir into the creamed mixture. Mix in the chopped pecans.
5. Roll dough into 1 inch balls and roll each ball in white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets. Press a whole pecan on top of each cookie.
6.Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

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Homemade Fish N Chips

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Ingredients:
8 medium-sized pieces of white fish
1 cup all-purpose flour
1 cup beer
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 cup vegetable oil
Directions:
1. Season fish with sea salt and black pepper.
2. Mix flour, beer, sea salt, black pepper and thyme in a large bowl. Whisk until everything is fully mixed. The mixture should resemble pancake batter. Add more beer if necessary.
3. Heat vegetable oil in a deep skillet/pan.
4. When oil is hot, coat thoroughly two pieces of fish in batter and then gently lie them in the oil.
5. Cook fish until it is golden brown and crispy. Pick up each piece of fish gently turn them over. Cook on the other side until done. (about a total of 5 minutes)
6. Drain fish on paper towels and fry the remaining fish pieces.
Serve warm with french fries. (see link)
https://cookingwithmrc.wordpress.com/2013/05/07/homemade-baked-french-fries/

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Ingredients:
1 (3 lb.) roasting chicken
1 large eggplant (peeled and sliced thin) *at least 8 slices
2 large tomatoes (sliced) *at least 8 slices
1 lb. piece fresh mozzarella (sliced) *you need 4 slices
1 jar of roasted peppers (drained and sliced)
2 cups of bread crumbs
2 eggs (beaten)
1 cup fresh ricotta
sea salt and black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. Sprinkle sea salt and black pepper on whole chicken. Roast chicken for one hour and 20 minutes. Chicken should be well cooked. Let cool.
2. Dip eggplant slices in egg and then bread crumbs.
3. In a large skillet put 3-4 tbsp. of olive oil. Fry eggplant on both sides until tender. (about 4-5 minutes) Let dry on paper towels.
4. Slice the roast chicken breasts into thin slices.
5. In a baking pan, coat the bottom with a little olive oil. Put a slice of eggplant. Put a slice of tomato on top. Put a slice of fresh mozzarella on top. Put a slice of chicken and then top with another slice of eggplant. Put a dollop of fresh ricotta on top. Sprinkle a little sea salt. Top with roasted peppers. (see photo)
Preheat oven to 350 degrees.
6. Bake in oven for about 12-15 minutes. You want mozzarella cheese melted.

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Ingredients:
1 lb. whole wheat pasta shells (mini)
3 ears of corn (*Canned corn, well drained is fine too.)
1/2 cup red onion (chopped)
1/4 cup red bell pepper (minced)
1 cup fresh ricotta
1 tsp.sea salt
3 tbsp. olive oil
2 pieces of fresh basil (chopped)
Directions:
1. Remove husks from corn. Brush with a little olive oil and sprinkle with sea salt. On a grill/barbecue, grill ears of corn until a little golden brown. Turn while cooking. (about a total of ten minutes) *Or, open canned corned and drain very well. Grill in skillet for about 3 minutes.  Skip Step 2 if using canned corn.
2. Let corn cool for about 15 minutes and then shuck the corn off the cob.
3. Begin to boil pasta to your desired taste.
4. Drain pasta well. Put pasta in a large bowl. Add corn, red onion, red bell pepper, 3 tbsp. of olive of oil and 1 tsp. of sea salt. Mix well.
5. Pour pasta onto a serving  platter.
6. Place dollops of fresh ricotta on top. Put basil leaves on top.
Optional: Drizzle a little olive oil on top.
Note: Some enjoy this as a cold pasta dish as well as a warm one.

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Directions:

2 1/4 cups dried split peas  (rinsed)
8 cups water
1 large onion, chopped (about 1 cup)
2 medium celery stalks, finely chopped
1/4 tsp. black pepper and spindled sea salt (to your taste)
1 ham bone *optional
3 medium carrots, cut into 1/4-inch slices

Directions:

1 Heat peas and water to boiling in 4-quart pot. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2 Stir in onion, celery, sea salt and black pepper. Add ham bone. Heat to a boil and then reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
3 Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. (*ham bone is optional)
4 Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

*Put a dollop of sour cream on top.

*You can make split pea soup without the ham bone.

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Ingredients:

2 large green zucchini

1 large yellow zucchini

2 large carrots

2 bulbs of garlic

1 1/2 cups vegetable stock

olive oil

1 whole lemon

sea salt and black pepper

Directions:

Preheat oven to 400 degrees.

  1. Cut zucchini and carrots into 1/4 inch circles.
  2. Peel garlic bulbs and separate into cloves.
  3. Get a large baking pan. Coat the bottom of the pan with olive oil. (about 1 tbsp.)
  4. Put zucchini, carrots and garlic in pan. Drizzle olive oil (another tbsp) on top.
  5. Sprinkle with sea salt and black pepper. (to your liking) Mix all together.
  6. Pour vegetable stock into pan.
  7. Bake in oven for about 40 minutes. Stir occasionally.
  8. Vegetables should be tender and easy to pick up with a fork. When done, remove from oven and squeeze a whole lemon on top.   *Makes a great side dish or meal.

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Tomato and Cucumber Salad

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Ingredients:
3 large vine tomatoes (Cut into eighths)
2 cucumbers (cut into 1/4 in. slices)
1 red onion (sliced
1 tsp. salt
1 tsp. black pepper
1/4 tsp. dry oregano
1/4 cup olive oil
1/4 cup red wine vinegar
Direction:
1. In a large bowl, combine all ingredients. Mix well.
Serve cold.