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Crispy Garlic Eggplant and Cashews

Ingredients:

2 large whole eggplants (peeled and cubed)

1 cup cashews

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper

Directions:

  1. In a large skillet, put a 1/4 cup of olive oil. Add garlic.  Heat for a minute and then add cubed eggplant. Stir well. Sprinkle with sea salt and black pepper.
  2. *The eggplant will absorb the olive oil quickly. Stir frequently. Add another tbsp. of olive oil if you feel the eggplant is dry.
  3. After about 8 minutes, add cashews. Mix them with the eggplant. When the eggplant is soft and crispy remove and serve. *Some people like a little lemon squeezed over it.

Cold Pasta Salad With Feta and Tomatoes

Ingredients:

1 lb. pasta (shells)

1 cup of grape or cherry tomatoes (cut in half)

1 cup of feta cheese (cut in bite size pieces)

Pesto Recipe:

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:

  1. Make pesto sauce and refrigerate for about an hour.
  2. Boil pasta to desired taste. (Drain well)
  3. Put pasta, tomatoes and feta cheese in a large bowl.
  4. Put about 1/4 cup of pesto sauce on top. (Mix well.) If you feel it needs more pest sauce add a little more.  (Refrigerate for 30 minutes for a cold pasta salad.)     *Pesto sauce can stay in refrigerator for 2 weeks.

Ingredients:

6 large portobello mushrooms  (stem and gills removed)
6 tbsp. balsamic vinegar
1/2 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper
1 1/2 cups fresh bread crumbs
1 cup grated Parmesan
3 tbsp. freshly chopped parsley leaves
2 tbsp. freshly chopped basil leaves
6 slices of fresh mozzarella cheese

Directions:

Preheat oven to 400 degrees.

  1. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, sea salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool.

2. While the mushrooms are cooling mix together the bread crumbs, parmesan, parsley, basil and               the remaining 1/4 cup olive oil.

3. Stuff the bread crumb mixture into each mushroom. Return mushrooms to oven for 7 minutes. Remove from oven. Put a slice of mozzarella cheese on top. Return to oven for about 5 minutes. Cheese should be melted and bubbly.

*Optional: You can put some sauteed peppers on top, if you wish. (See photo.)

 

IMG_5581

Ingredients:

1 pound fresh green beans, washed and trimmed

1/2 cup water

1/4 cup Italian-style seasoned bread crumbs

1/4 cup olive oil salt and pepper to taste

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 cup grated Parmesan cheese

Directions:

  1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
  2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil.
  3. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

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.

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

Image

 

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

IMG_5578

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).