Archive for August, 2017


Homemade Brown Fried Rice

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Ingredients:

3 cups brown rice

3 cups vegetable stock

3 cups water

3 cups carrots (sliced very thin)

2 cups mushrooms (sliced)

1 cup leeks (sliced thin)

olive oil

sea salt

Directions:

1. Put brown rice, vegetable stock and water in a big pot. Bring to a boil. Lower to a medium heat. Let liquids absorb. (about 10-12 minutes.)

2. Meanwhile in a large skillet, put 2 tbsp. of olive oil. Add leeks and cook for 2 minutes. Add carrots and mushrooms. (maybe a drop more olive oil if needed)  Stir. Add about a tsp. of sea salt. When vegetables are tender, add cooked rice to the pan. Mix well together. Sprinkle with a little more sea salt.

Serve hot.

Homemade Blondies

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Ingredients:

1-1/2 cups packed brown sugar

1/2 cup butter, melted

2 eggs, lightly beaten

1 tsp.  vanilla extract

1/2 cups all-purpose flour

1/2 tsp. baking powder

1 cup  semisweet chocolate chips

1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees.

1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.

2. Combine the flour, baking powder and salt; add to brown sugar mixture.

3. Stir in vanilla and chocolate chips.

4. Spread into a greased 13-in. x 9-in. baking pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.

5. Cool on a wire rack. Cut into bars.

 

Sesame Chicken

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Ingredients:

4 large boneless/skinless chicken breasts (cut in cubes/bite size pieces)

1/4 cup soy sauce

1/2 cup honey

1/2 cup water

1 1/2 tbs. cornstarch

1 tsp. of fresh ginger

2 tbs. of sesame seeds

1/4 cup sesame oil (olive oil if your prefer)

Directions:

1. In a skillet add sesame oil (or olive). Put in chicken pieces. Cook chicken for 5 to 7 minutes until chicken is white in color throughout.

2. In a bowl, mix honey, soy sauce, water, corn starch and ginger. Beat or mix until smooth.

3. On a medium heat, pour sauce over chicken. Sauce should begin to thicken a little. Sprinkle with sesame seeds.

4. Reduce heat and let simmer for 10 minutes. Stir occasionally.

Serve hot. Serves 4.

My new children’s picture book “Mr. C. Takes Manhattan” debuts this Fall. A fun filled factual story about the many wonderful places to see and visit in Manhattan, New York.

Ingredients:

3 large eggs
1 teaspoon granulated sugar
3 tablespoons strawberry jelly (or flavor of your choice)
Powdered sugar, for dusting  *raspberries on top are optional

Directions

  1. Whisk eggs and sugar together until well-combined.

2. Heat a lightly greased nonstick skillet over medium heat and pour in eggs. Shake the pan and stir the eggs with a spatula for 15 seconds. Use the spatula to smooth out the eggs and let cook for 2 minutes, or until set.

3. Carefully flip the omelette and continue cooking for 1 to 2 minutes. Slide the omelet onto a plate, spread an even layer of jelly over the eggs, and fold in half. Dust with powdered sugar.

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Ingredients:

1/2 lb. romaine lettuce (rinsed, dried and chopped)

16 large sea scallops

1 can (10 oz.) black beans (rinsed and drained)

2 plums tomatoes (chopped)

4 stuffed sweet cherry peppers

olive oil

sea salt

Directions:

1. In a skillet, put 3 tbsp. of olive oil. Cook scallops on both sides for 4 minutes each. Sprinkle with sea salt. Set to the side.

2. On a platter, place romaine lettuce. Put black beans and tomatoes on top.

3. Put scallops and stuffed cherry tomatoes on top.

*Optional: Drizzle with an Italian or Vinaigrette dressing.

Veal Piccata

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Ingredients:

8 slices of veal cutlets

1 cup of flour

1 cup of white wine

6 tbs. of butter

1/2 cup chicken stock

1 garlic clove (chopped)

1 lemon (juiced)

4 tbs. capers

2 pepperoncini (chopped)

1 tbs. chopped parsley

olive oil

salt and pepper

Directions:

1. In a large bowl, add flour, 1 tsp. of salt and 1 tsp. of pepper. Mix together. Coat both sides of each cutlet in flour. (shake off excess flour)

2. In a skillet, add 2 tbs. of olive oil. Once oil heats, add 2 tbs. of butter. Cook veal until golden brown. (2 minutes on each side). Remove cutlets from skillet and keep covered.

3. In the same skillet, add white wine and bring to a boil. When half of the wine is reduced, add chicken stock, garlic, capers, lemon juice and pepperoncini. Cook for about 5 minutes until sauce becomes thick. Add 1/2 tsp. of salt and remaining butter. Stir thoroughly. Add parsley. When butter has melted, return cutlets to skillet. Warm for another 4 minutes. (2 minutes on each side)

Serve warm. Serves 4.

Ingredients:

8 chicken cutlets (thinly sliced)

1/2 lb. string beans (ends trimmed and rinsed)

1 cup sundried tomatoes in olive oil (chopped)

1 (8 0z.) can of artichoke hearts (chopped)

1/3 cup olive oil plus 1 tbsp.

3 cloves of garlic (chopped)

sea salt and black pepper

Directions:

  1. In a large pot, boil string beans in boiling water for 12 minutes. Drain well.
  2. In a large skillet, put olive oil. Add garlic. Brown for a minute and then add string beans, artichoke hearts and sundered tomatoes. Stir well. Sprinkle with sea salt and black pepper. Cook for about 5 minutes (keep stirring) and remove from heat. Keep covered in a bowl.
  3. Use same skillet. Add a tablespoon of olive oil. Add cutlets. Sprinkle with a little sea salt and black pepper. Cook on both sides.
  4. When all cutlets are cooked add string bean mixture back to the skillet. Make sure all is heated well. Serve hot.

Cold Zucchini and Shrimp Salad

Ingredients:

1/2 lb. medium shrimp (boiled and cooled)
3 large zucchini (sliced thin)
2 cloves of garlic chopped
1 tbs. fresh mint (chopped)
4 tbs. of olive oil
3 tbs. red wine vinegar
1 tsp. sea salt
1/2 tsp. black pepper
Directions:
1. In a large skillet, put olive oil. Saute thin zucchini slices until cooked. Let dry briefly on paper towels.
2. In a deep serving dish, put zucchini and shrimp. Sprinkle sea salt and black pepper.
3. Drizzle red wine vinegar on top.
4. Put chopped garlic and mint on top.
5. Cover and refrigerate for at least 4 hours. (Overnight is even better.)
Serve cold.

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Have You “Liked” “Cooking With Mr. C.” on Facebook?

Ingredients:

8 thin slices chicken cutlets

2 cups tomato sauce

2 cups fresh ricotta cheese

1 lb. piece fresh mozzarella cheese (sliced into 8 thin slices)

sea salt

4 fresh basil leaves (chopped)

olive oil

Directions:

  1. In a large skillet put 1 tbsp. of olive oil. Cook chicken cutlets on both sides for about 3 minutes each.
  2. In a large baking pan, coat the bottom with tomato sauce. Place cooked cutlets in pan. Put a little tomato sauce on top of each cutlet.
  3. Put a dollop of fresh ricotta cheese on top of each cutlet. Spread the ricotta evenly on top.
  4. Put a slice of mozzarella on top of each cutlet. Sprinkle with sea salt and basil.IMG_5320
  5. Preheat oven to 400 degrees and bake for 1o minutes until cheese is melted. IMG_5322   Serves 3 to 4 people.