Archive for July, 2017


Homemade Eggplant Caponata

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Ingredients:

1 large eggplant

1 large sweet onion

1 large green pepper

1 cup fresh mushrooms

3 cloves of garlic (crushed)

1/2 cup stuffed (with pimentos) green olives

1 6 oz. can tomatoe paste

1/4 cup water

2 tbs. wine vinegar

1 1/2 tsp. sugar

1 tsp. oregano

1 tsp. salt

olive oil

Freshly ground pepper to taste

Directions:

1. Peel and cube eggplant. Cut pepper (remove seeds) and onion into small (bite size) pieces. Slice mushrooms.

2. In a skillet, put 3 tbs. of olive oil. Add garlic. Then add eggplant, peppers, onions and mushrooms. Cover and cook for about 10 minutes. Stir frequently.

3. Add all the remaining ingredients (green olives, tomato paste, water, wine vinegar, sugar, oregano and salt. (ground pepper to taste)

4. Stir everything together. On a low heat, simmer for 30 minutes until eggplant is tender.

Refrigerate overnight. Serve cold. Stays in refrigerator for 1 week. Serve on toasted bread or on your favorite cracker.

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Ingredients:
8 thin pork chops
2 cups carrots (sliced thin)
1/2 cup leeks (chopped)
2 cups oyster mushrooms (chopped) *you can use other mushroom
1 cup heirloom tomatoes sliced
olive oil
sea salt and black pepper
Directions:
1. In a large skillet, put 2 tbsp. of olive oil and cook pork chops on both sides. Sprinkle with sea salt and black pepper. Cook approximately 10 minutes in total. Pork chops should be white in the center when sliced. Remove pork chops and set to the side.
2. In the same skillet add 1 tbsp. of olive oil. Add leeks, carrots and mushrooms. Stir. Add another tbsp. of olive oil while cooking. Add a pinch of sea salt and black pepper. When carrots are tender, add tomatoes. Stir.
3. Add pork chops back to the same pan. Heat for another minute and serve.
Serve hot.

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Shrimp With Broccoli Rabe

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Ingredients:

1 lb. medium shrimp (cleaned and tail removed)

1 lb. broccoli rabe (rinsed and drained) cut off tough ends

3 cloves of garlic (chopped)

olive oil

sea salt

black pepper

Directions:

1. In a large skillet, add 2 tbs. of olive oil and half of the garlic. Add shrimp and a pinch of salt and pepper. Turn shrimp and cook for a total of 5 minutes. Remove shrimp and put to the side.

2. In the same skillet add 2 tbs. of olive and the rest of the garlic. When garlic begins to brown, add broccoli rabe. Add a pinch of salt and pepper. Keep turning broccoli rabe. If broccoli rabe appears dry, add another tbs. of olive oil.

3. When broccoli rabe is tender, add shrimp. Stir together and serve hot.

Roasted Parmesan Pesto Tomatoes

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Ingredients:

2 to 2 1/2 lbs large red tomatoes
3 tbs olive oil
2 tsp dried oregano
sea salt
1/2 tsp freshly ground black pepper
1/2 cup pesto, store-bought or homemade (recipe follows)
1/2 cup freshly grated Parmesan cheese
Pesto:
1/4 cup walnuts
1/4 cup pine nuts
3 tbs minced garlic
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp. freshly ground black pepper
1 1/2 cups olive oil
1 cup  grated Parmesan cheese

Directions:

Preheat the oven to 4oo degrees.
1. Core the tomatoes and then slice them across ( in 1/2 inch-thick slices)

2. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with olive oil and sprinkle with the oregano, 1 tsp. sea salt, and black pepper.

3. Bake the tomatoes for 10 minutes. Remove from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese.

4. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Sprinkle with sea salt before serving.

How To Make Pesto:
Place the walnuts, pine nuts, and garlic in the bowl of a food processor . Process for 30 seconds. Add the basil, sea salt, and pepper. With food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately.  You can store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.

 

Ingredients:

1/2 cup oatmeal (Quaker Oats)

1 cup milk (or almond milk)

1 small banana (sliced thin)

1/4 cup chopped walnuts

1 tbsp. Nutella (plus a dollop on top)

Directions:

Serves 1. Double or triple ingredients depending on how many people are being served.

  1. In a pot, put oatmeal and milk. Cook on low heat. Stir and add walnuts.
  2. Stir for about a minute. Add Nutella. Stir well.
  3. Once oatmeal is cooked (no more than a total of 3 minutes), put in serving bowl.
  4. Add sliced bananas on top with a dollop of Nutella.

Chocolate Covered Figs

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Ingredients:

12 fresh figs

1 cup of semi sweet chocolate morsels

Sprinkles of various colors

Directions:

  1. Rinse figs in cold water and dry on paper towels.
  2. In a microwave dish, melt chocolate.
  3. Dip figs into chocolate and then into sprinkles.
  4. Let dry on wax paper.

*You can keep refrigerated.

*A Brand New “Mr. C.” Children’s Book Coming This Fall (2017).

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Grilled Chicken With Tomatoes and Fresh Mozzarella

Ingredients:

4 thick boneless chicken breasts (thin enough for a sandwich)

2 large tomatoes (sliced)

1 lb. piece fresh mozzarella (sliced)

4 pieces of fresh basil

olive oil (to drizzle over tomatoes)

sea salt

Directions:

1. Marinate chicken breasts with your favorite marinade. (a simple olive oil and balsamic vinegar is always good)

2. Grill chicken on each side for 5-6 minutes. (Chicken should be white on the inside when cooked.)

3. On your favorite bread, layer tomatoes and mozzarella on the grilled chicken. Sprinkle with a little sea salt. Drizzle a little olive oil on the tomatoes. Put a basil leaf on top.

Makes 4 sandwiches.

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Turkey Munster Focaccia Sandwich

 

Ingredients:

focaccia bread (enough for 4 sandwiches)

1/2 lb. sliced ham

1/2 lb. sliced munster cheese

1/2 cup fresh spinach (rinsed and drained)

1/2 cup roasted red peppers (sliced)

2 tbs.olive oil

1 tbs. balsamic vinegar

salt and pepper

Directions:

1. Cut focaccia into thick slices.

2. In a small bowl, mix olive oil, balsamic vinegar and a pinch of salt and pepper. Stir well.

3. Drizzle a little oil on each slice of bread.

4. Layer ham, munster cheese, fresh spinach and roasted red peppers.

5. Put together and enjoy.

Makes 4 sandwiches.

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Ingredients:

1 lb. piece of fresh tuna

1 cup canned chick peas (drained)

1/4 cup red onion (chopped)

1/2 cup fresh carrots (chopped)

1/4 cup sun dried tomatoes in olive oil (chopped)

sea salt and black pepper

2 tbsp. olive oil

1 tbsp. white wine vinegar

Directions:

1. Sprinkle a pinch of sea salt and black pepper on tuna.

2. With a little olive oil, brush a heated grill and grill tuna until desired taste.

3. In a skillet, put olive oil. Heat for a minute and add chick peas, red onions, carrots and sundries tomatoes.

4. Sprinkle with pinch of sea salt and black pepper. Mix well.

5. After 3 minutes, add white balsamic vinegar. Cook for an additional minute.

6. When serving, pour over grilled tuna and serve hot.

Serves 2.

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Ingredients:
1 whole chicken (cut up into pieces)
1/2 cup brown sugar
1/2 cup paprika
1 tbsp. ground black pepper
1 tbsp. sea salt
1 tsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. cayenne pepper (optional)
Directions:
1. Mix all spices in an a large Ziploc bag.
2. Add chicken pieces to Ziploc bag. Shake well.
3. Refrigerate for at least 4 hours. (Overnight is even better.)
Cooking Options:
1.) Barbecue on a grill. Turning frequently. About 20 minute cooking time. (Make sure chicken is well cooked.)    Or
2.) Preheat oven to 35o degrees and bake for 45 minutes.
*Note: Certain chicken pieces will cook faster than others. Make sure all chicken is cooked well.