Archive for April, 2017


Grilled Aspragus and Peppers

Ingredients:

1/2 lb. asparagus (stalk tips cut off)

2 red bell peppers (sliced thin)

2 orange bell peppers (sliced thin)

2 cloves of garlic (minced)

olive oil

sea salt and black pepper

Directions:

Preheat oven to 350 degrees.

  1. In a large baking pan, coat the bottom with 1 1/2 tbsp. with olive oil.
  2. Layer asparagus and peppers in pan. Scatter garlic on top.
  3. Drizzle a little olive oil on top. Sprinkle with sea salt and black pepper.
  4. Bake in oven for about 10 minutes.
  5. Stir vegetables around. Put back in the oven for another 10 minutes.                               *Vegetables should be tender when done.
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Broadway’s “Significant” Other” at the Booth Theatre is closing April 23. Check it out before it goes.

Ingredients:

1 green zucchini (sliced) 1/4 inch thick

1 yellow zucchini (sliced) 1/4 inch thick

1/2 lb small portobello mushrooms (sliced)

1/2 lb. fresh kale (rinsed, dried, chopped)

2 cloves of garlic (minced)

sea salt and black pepper

olive oil

Directions:

Preheat oven to 400 degrees.

  1. Coat the bottom of a large baking pan with 2 tbs. of olive oil. Add zucchini and garlic and begin to bake for about 6 minutes.
  2. Remove from oven. Turn zucchini over. Add mushrooms. Sprinkle with sea salt and black pepper. Return to oven.
  3. After 5 minutes, stir the mushrooms and then add kale. Drizzle a drop of olive oil on top of kale.
  4. Return to oven for about 3 minutes. Make sure vegetables are tender before serving.                         *Optional: Squeeze a little lemon over vegetables.

Pepper Steak

Ingredients:

3 tbs. Vegetable Oil
1 1/2 lbs. boneless beef top sirloin steak, thinly sliced
3 cups thinly sliced green, red, and orange bell peppers (your choice)
1 1/2 cups thinly sliced yellow onion
1 can (14.5 oz)  diced tomatoes (drained)
1/2 cup Stir Fry Sauce-Marinade (La Choy Brand is good)
1/4 cup water
2 tbs. lite soy sauce

Directions:

  1. Heat 1 1/2 tablespoon of oil in a large skillet over medium-high heat.
  2. Add steak and cook and stir until browned. After browned, remove from skillet. Keep warm.
  3.  Use 1 1/2 tablespoon of oil. Add bell peppers and onion to skillet. Cook and stir for about 5 minutes. (If you need a drop more of oil add it.)
  4. Stir in drained tomatoes, stir fry sauce, water, soy sauce and meat.
  5. Reduce heat to a low simmer for about 5 minutes. (You want sauce to thicken.)

Custard Fruit Tart

Ingredients:
1 ( 9 inch) tart shell
1 cup fresh blackberries
1 cup fresh raspberries
1 cup fresh blueberries
3 kiwis (sliced)
2 slices mango
1 strawberry (for the center) *optional
3 boxes Jello-Cook and Serve Custard (you can make your own custard, this is easier)
Directions:
1. Follow directions on custard boxes and make custard. Let cool in refrigerator. (at least 4 hours)
2. Take tart shell. Fill evenly with creamy cooled custard.
3. Decorate top of custard with a variety of fruit. (see photo)
4. Return to refrigerator, so it sets. Keep refrigerator.
Serve cold.
*You can use any fruit toppings of choice. Also, some people like it with vanilla pudding instead of custard.

He was a wonderful actor and a very kind man. R.I.P. Tim Pigott Smith.

Salami Omelette

Ingredients:
3 eggs
4 slices of salami (thinly sliced)
1/4 cup fresh mozzarella (shredded)
1 tbsp. butter
sea salt and black pepper
*avocado and strawberries for garnish
Directions:
In a skillet, put butter. Once melted, crack open three eggs and add to the skillet.
Let cook for about 3 minutes.
Add salami and mozzarella on top. Sprinkle a pinch of sea salt and black pepper.
Cook until eggs are firm and mozzarella has melted. (approx. 3-4 minutes)
Slide omelette onto a dish and enjoy.