Tag Archive: Cooking With Mr. C.


White Tuscan Bean Soup

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Ingredients:
2 (10 oz.) cans white cannellini beans (rinsed and drained)
2 scallions (chopped)
2 garlic cloves (finely chopped)
2 large carrots (diced)
1 cup of spinach (washed and chopped)
5 cups of vegetable stock
sea salt and pepper to taste
1 small lemon (juice squeezed)
3 tbs. of olive oil
Directions:
1. In a deep pot, put olive oil, scallions, carrots and garlic. Let cook for 2 minutes and add beans. Stir beans gently. Add a pinch of salt and pepper. Add vegetable stock. Let cook on a medium heat for about 15 minutes.
2. After 15 minutes, add lemon juice and spinach. Stir gently. Reduce to a low heat for 5 minutes and serve. Sprinkle with your favorite grated cheese. (optional)

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Sunflower Seed Muffins

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Ingredients:

1/2 cup freshly squeezed orange juice

1/3 cup butter (for greasing muffin tin)

1/3 cup honey

Grated zest of 1 orange

2 cups whole grain flour (spelt, kamut, or whole wheat)

1 cup rolled oats

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

pumpkin seeds

Directions:

Preheat oven to 350 degrees.

1. Lightly butter a 12-cup muffin pan.

2. Put the orange juice, oil, honey, and orange zest into a medium bowl and mix well.

3. Mix the flour, oats, baking powder, baking soda, and salt together in a large bowl.

4. Add the orange juice mixture and combine, using as few strokes as possible so you do not over mix the batter.

5. Spoon the batter into prepared muffin pans. Fill about 3/4 full.

6. Sprinkle with sunflower seeds on top.

7. Bake for about 20-25 minutes, or until a toothpick comes out clean when tested.

8. Let the muffins cool before removing them from the pan.
Suggestion: Serve with a blueberry preserves.

 

Cranberry Anise Biscotti

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Ingredients:

3 cups all purpose flour

1/2 lb. butter

1 cup of dried cranberries

1 tsp. baking soda

1/2 tsp. baking powder

1 cup of sugar

3 tbs. sour cream

2 eggs

3 tsp. anise extract

Directions:

Preheat oven to 350 degrees.

1. Cream butter and sugar. Add eggs, sour cream and anise extract.

2. Mix flour, baking soda and baking powder together. Add to the butter and sugar mixture. Mix well. Add cranberries and mix again.

3. Roll dough into a ball. (If dough is sticky, add a drop of flour.) Separate the dough into 6 loaves. Bake on 2 separate greased (a little butter) baking sheets. Bake for 18 minutes and remove from oven.

4. Slice loaves into 1 inch pieces. Return to oven. Toast each side for 6 minutes on each side. They should brown a little on each side.

Makes between 2 and 3 dozen cookies. Let cool before serving.

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Ingredients:

3 1/2 cups all purpose flour

1 tsp. baking soda

1 1/2 cups butter softened

1 1/4 cups sugar

1 cup firmly packed brown sugar

2 large eggs

2 tsp. vanilla extract

1 (12 oz.) package semi sweet chocolate chips

1 cup white chocolate chips

Directions:

Preheat oven to 375°F.

1.Mix flour and baking soda in a medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and mix well.  Beat in flour mixture on low speed until well mixed. Stir in chocolate and vanilla chips.

2. Drop rounded tablespoons about 2 inches apart onto ungreased baking sheets. (Or make them larger as in photo, about 2 tbs.)

3. Bake for 10-12 minutes or until lightly browned. Cool on baking sheets for a few minutes. Remove to wire racks and let cool completely.

 

Mr. C.’s Chicken Ricotta Parmesan

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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.

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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.

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Ingredients:
Pie Crust:
2 cups flour
1 cup Crisco
1 tsp. salt
1/2 cup iced water
Pie Filling:
4 cups of fresh blueberries (washed and dried)
1 cup of sugar
2 1/2 tbs. of corn starch
1 tbs. margarine
Directions:
Preheat oven to 425 degrees
1. In a bowl, mix flour and salt. With a mixer, add Crisco and iced water. With hands, shape dough into a ball. Roll half of the dough and fit to a 9 inch pie plate. Roll the other half of the dough and place to the side.
2. In another bowl, mix blueberries, sugar, corn starch and margarine.
3. Pour blueberries into pie plate. Take remaining rolled out dough and cut in strips. Make criss cross shapes on top.  Pinch dough all around the pie plate. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.

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A Thanksgiving Blueberry Pie

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Ingredients:
Pie Crust:
2 cups flour
1 cup Crisco
1 tsp. salt
1/2 cup iced water
Pie Filling:
4 cups of fresh blueberries (washed and dried)
1 cup of sugar
2 1/2 tbs. of corn starch
1 tbs. margarine
Directions:
Preheat oven to 425 degrees
1. In a bowl, mix flour and salt. With a mixer, add Crisco and iced water. With hands, shape dough into a ball. Roll half of the dough and fit to a 9 inch pie plate. Roll the other half of the dough and place to the side.
2. In another bowl, mix blueberries, sugar, corn starch and margarine.
3. Pour blueberries into pie plate. Take remaining rolled out dough and cover pie. Pinch dough all around the pie plate. Cut a 2 inch whole through the top of the dough. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.

Zucchini Linguine

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Ingredients:
1 lb. of zucchini (sliced thin like linguine)
3 cloves of garlic (chopped)
1 12 oz. can crushed tomatoes
1 tbs. fresh basil (chopped)
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. black pepper
olive oil
Directions:
1, In a large skillet, add 3 tbs. of olive oil. Brown garlic. Add zucchini.
2. Stir zucchini for about 2 minutes.
3. Add crushed tomatoes and all spices. Stir.
4. Cook on a low heat for about 30 minutes.
5. Zucchini should be tender when served.
Serve hot.

Oscar Cookies 2016

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This year’s Oscar cookies include Jennifer Lawrence, Leonardo DiCaprio, Cate Blanchett, Matt Damon, etc. Eleni’s Of New York, creates these every year.