September 10th, 2006 by alice
Tags: Colorful, Scampi, Shrimp
INGREDIENTS
- 1lbmedium shrimp, peeled and deveined
- 1/4cupolive oil
- 4tablespoonsmargarineor butter
- 4clovesgarlic, minced
- 1smallonion, thinly sliced or3 scallions
- 1lbasparagus, blanched or steamed,and cut into 1 1/2 inch pieces
- 1smallyellow bell pepper or red bell pepper, cut into bite-size pieces
- 1 1/2-2tablespoonsdried parsley flakes
- groundsalt and black pepper
DIRECTIONS
- Heat oil and butter in large skillet over med.
- heat.
- Add shrimp and garlic, stirring, until shrimp are no longer opaque, about 2 min.
- Add onion, asparagus, bell pepper, parsley flakes, and salt/pepper.
- Cook, stirring, until veggies are softened, about 5 min.
- Serve over cooked pasta or rice.
Posted in Recipes | No Comments »
September 10th, 2006 by alice
Tags: Baked, Beans, Diabetic
INGREDIENTS
- 1tablespoonextra virgin olive oil
- 1/2largeonion, chopped or1 mediumonion, chopped
- 3garlic cloves, chopped
- 2cups cookedbeans(kidney, pinto, navy or mixed)
- 1tablespoonmolasses
- 1tablespoontamari soy sauce(soy)
- 1teaspoondry mustard
DIRECTIONS
- Preheat oven to 350F.
- Heat olive oil in skillet.
- Saute onion and garlic over medium heat until onion is translucent.
- Add beans, molassess, tamari, mustard.
- Stir well.
- Spray baking dish with oil and add bean mixture.
- Bake 20 minutes.
Posted in Recipes | No Comments »
September 10th, 2006 by alice
Tags: Fondue, Raspberry
INGREDIENTS
- 3/4cupheavy cream
- 1 (12 ounce)bag premierwhite chocolate chips
- 2/3cupseedless raspberry jam
- 1/4cup whitechocolate-flavored liqueur
DIRECTIONS
- Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat.
- Add white morsels and whisk until melted and smooth.
- Stir in jam and liqueur.
- Transfer mixture to a fondue pot.
- To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner.
- If eating immediately, serve in a decorative gravy boat.
- Serve with Meringue Cloud Hearts for dipping.
Posted in Recipes | No Comments »
September 10th, 2006 by alice
Tags: Cloud, Hearts, Meringue
INGREDIENTS
- 2egg whites, at room temperature
- 1/8teaspooncream of tartar
- 1pinchsalt
- 1/2cupsugar
- red food coloring
- yellow food coloring
DIRECTIONS
- Preheat oven to 200 degrees F.
- Line 2 heavy large baking sheets with parchment paper.
- Place egg whites in clean bowl of an electric mixer.
- Beat on medium speed until foamy.
- Add cream of tartar and increase speed to high.
- Continue beating until soft peaks form.
- Mix in salt.
- Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes.
- Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
- Transfer meringue to a pastry bag fitted with the star tip.
- Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart.
- Bake for 1 hour, or until dry and crispy when broken in half.
- Cool meringues completely on baking sheets.
- Store in airtight container at room temperature.
Posted in Recipes | No Comments »
September 10th, 2006 by alice
Tags: Puttanesca, Rachael, Rays, Salad
INGREDIENTS
- 4 vine ripetomatoes, seeded and chopped(preferably plum tomatoes)
- 1/2red onion, chopped
- 3tablespoonscapers
- 1/2cupkalamata olives, pitted and coarsely chopped
- 1 (6 count)cananchovies, chopped(flat filets)
- 1clovegarlic, chopped
- 1/3cupflat leaf parsley, a couple of handfuls,coarsely chopped
- extra-virgin olive oil, for drizzling
- 12-15fresh basil leaves, pile leaves,roll into a log and shred or tear
- salt and black pepper
DIRECTIONS
- Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl.
- Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons.
- Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.
Posted in Recipes | No Comments »
