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Grilled Brie Sandwiches With Greens and Garlic Recipe

February 10th, 2016 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2garlic cloves, minced
  2. 1tablespoonolive oilor cooking oil
  3. 8ouncesfresh spinach, rinsed and stemmed(6 cups)
  4. 8ounces coldbrie cheese, cut into 1/8 inch slices
  5. 8slices firm-texturedwhole wheat bread
  6. margarineor butter

DIRECTIONS

  1. In a large skillet cook garlic in hot oil for 30 seconds.
  2. Add spinach.
  3. Cook over medium heat, tossing till spinach begins to wilt; remove from heat and set aside.
  4. Divide the cheese among 4 slices of the bread.
  5. Top with spinach-garlic mixture.
  6. Cover with remaining bread slices.
  7. Lightly butter the outside of each sandwich.
  8. In a large skillet cook half of the sandwiches over medium-low heat for 5 to 7 minutes or till golden brown.
  9. Turn sandwich and cook for 2 minutes more or till golden brown and cheese melts.
  10. Transfer to a warm oven.
  11. Repeat with remaining sandwiches.

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Tandoori Indian Grilled Vegetables Recipe

February 10th, 2016 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cups whole milkyogurt(not low fat)
  2. 4largegarlic cloves, minced
  3. 1 1/2inches piecefresh ginger, minced
  4. 1/8-1/4teaspoonred pepper flakes
  5. 1teaspoon toastedcumin seeds(heat whole cumin in a skillet over medium until aromatic 3 to 5 minutes)
  6. 1pinchsalt
  7. 1pinchblack pepper
  8. Vegetables-you may vary this to what you like

  9. chunkszucchini(or summer squash)
  10. thin slicescarrots
  11. wedgesred onions
  12. wedgessweet peppers
  13. thin slicespotatoes(white or sweet)
  14. sugar snap peas
  15. corn on the cob

DIRECTIONS

  1. Toss your selection of vegetables with the marinade in the bowl. Refrigerate for 1 hour. Have coals to the stage where they are coated with gray ash.
  2. Lift vegetables from the marinade (don’t wipe it off) and place on the grill without touching each other. Season with salt and pepper.
  3. Grill slowly, turning with tongs, until lightly browned and cooked through.
  4. Test bypiercing with a knife. Serve hot or at room temperature. Enjoy!

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Sesame Salmon Recipe

February 10th, 2016 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1lbsalmon
  2. 1/2cupsesame seeds, toasted
  3. 2tablespoonshoisin sauce

DIRECTIONS

  1. 1. If I’m making it for a large party, I use a fillet.If for a dinner main course, I use steaks, but you can use either.
  2. 2. Wash the salmon and pat dry.
  3. 3. Thinly, but not too thinly, baste the salmon with the hoisen sauce then sprinkle heavily with the sesame seed until completely covered as though creating a crust.
  4. 4. If you use steaks do both sides.
  5. 5. Bake at 350 for about 20 minutes (until the fish is finished).
  6. 6. Place under the broiler for a minute to brown the sesame seeds.If you’re using this as an hordourve, serve on bed of greens with crackers and put a little hoisen sauce on the side.

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Lentil-Spinach Stew Recipe

February 10th, 2016 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupdry lentils
  2. 1mediumonion, chopped(1/2 cup)
  3. 2garlic cloves, minced
  4. 1tablespooncooking oil
  5. 4cupswater
  6. 1 (7 1/2 ounce)cantomatoes, cut up
  7. 4teaspoons instantvegetable bouillon granulesor chicken bouillon granules
  8. 1tablespoonworcestershire sauce
  9. 1/2teaspoonsalt
  10. 1/2teaspoondried thyme, crushed
  11. 1/4teaspoonfennel seeds, crushed
  12. 1/4teaspoonpepper
  13. 1bay leaf
  14. 2mediumcarrots, chopped(1 cup)
  15. 1 (10 ounce)packagefrozen chopped spinach
  16. 1tablespoonbalsamic vinegaror red wine vinegar

DIRECTIONS

  1. Rinse lentils; set aside.
  2. In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
  3. Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
  4. Bring to a boil; reduce heat, cover and simmer for 20 minutes.
  5. Add carrots and frozen spinach.
  6. Bring to a boil, breaking up spinach with a fork; reduce heat.
  7. Cover and simmer about 15 minutes more or till lentils are tender.
  8. Stir in vinegar, and discard bay leaf.
  9. To serve, ladle stew into individual bowls.

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Grilled Stuffed Portobellos Recipe

February 10th, 2016 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2/3cup choppedroma tomatoes
  2. 1ouncepart-skim mozzarella cheese, shredded
  3. 1teaspoonolive oil
  4. 1/2teaspoon finely choppedfresh rosemary
  5. 1/8teaspoonblack pepper, freshly ground
  6. 1garlic clove, crushed
  7. 4portabella mushroom caps, each about 5-inches around
  8. 2tablespoonsfresh lemon juice
  9. 2teaspoonslow sodium soy sauce
  10. 2teaspoons mincedfresh parsley
  11. cooking spray

DIRECTIONS

  1. Preheat grill to medium.
  2. In a small bowl, combine tomato, cheese, 1/2 teaspoon oil, rosemary, pepper and garlic.
  3. Remove stems and brown gills from mushrooms. Combine 1/2 teaspoon oil, lemon juice and soy sauce in a small bowl.
  4. Brush both sides of mushrooms caps with this mixture.
  5. Place caps on grill stem sides down.Grill for about 5 minutes, turn and grill 5 minutes more until soft.
  6. Place 1/4 cup of the tomato mixture in each cap.Close lid on grill and cook for about 3 minutes until cheese melts.
  7. Note:I like to use the new Sargento shredded cheeses.The mozzarella with sun-dried tomatoes and basil is delicious with these mushrooms.
  8. Sprinkle with parsley before serving.

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