May 28th, 2007 by alice
Tags: Bell, Butter, Pepper, Red, Roasted
INGREDIENTS
- 1smallred bell pepper
- 1tablespoonlemon juice
- salt
- pepper
- 1/2cupbutter
- 1/2teaspoondried basil
- 4teaspoonsolive oil, as required
DIRECTIONS
- Cut bell pepper in half.
- Grill, turning oregularly, until the skin is blackened.
- Remove from heat.
- Place in a plastic sandwich bag for 15 minutes.
- Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds.
- Slice thinly.
- Combine bell pepper with lemon juice and salt.
- Process till it becomes a smooth paste in your blender or mixer.
- Add butter, pepper and dried basil.
- Mix well.
- For a smooth paste, blend in a little olive oil, a tsp.
- at a time, until the ingredients hold together.
- Serve with fish, vegetables or on warm bread.
- Store this butter refrigerated for upto 1 week and frozen for upto 1 month.
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May 28th, 2007 by alice
Tags: Scrambled, Tofu
INGREDIENTS
- 4ouncesextra-firm silken tofu
- 1tablespoonnutritional yeast
- 1tablespoonwater
- 1/2teaspoonsoy sauce
- 1/8teaspoonturmeric
- 1/8teaspoononion powder
- 1pinchgarlic powder
- salt and pepper, to taste
DIRECTIONS
- Crumble tofu with your fingers.
- Combine with nutritional yeast.
- Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture.
- Spray a nonstick skillet with cooking spray.
- Add tofu mixture to skillet.
- Cook over medium to high heat, turning with an egg turner or spatula, for several minutes.
- Add salt and pepper.
- VARIATION: If desired, you can make Vegetable Scrambled Tofu.
- Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper.
- Add tofu and continue as above.
- To add additional color use a bit more tumeric.It is what supplies the color.
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May 28th, 2007 by alice
Tags: Calabacitas, Mexican
INGREDIENTS
- 6mediumzucchini, peeled and diced
- 1cansweet corn, drained
- 1mediumonion, chopped
- 1canRotel Tomatoes(diced)
- 2clovesgarlic, finely chopped
- 4tablespoonsolive oil
- 1/2-1lbcolby-monterey jack cheese, shredded(or a little less, according to your taste)
DIRECTIONS
- Place oil and chopped garlic in a large skillet, over medium heat.
- Add zucchini and onion, cooking until onion is tender.
- Add corn and tomatoes.
- Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
- When mixture is well heated, add cheese, mix and serve.
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May 28th, 2007 by alice
Tags: Crealemon, Meringue, Pie
INGREDIENTS
- 1 bakedpie shellor graham cracker crust
- 3eggs, separated
- 1 (14 ounce)cansweetened condensed milk
- 1/2cupfresh lemon juice
- 1teaspoon gratedfresh lemon rind
- 1/4teaspooncream of tartar
- 1/3cupsugar
DIRECTIONS
- Preheat oven to 350 degrees.
- In medium bowl, beat egg yolks until lemony; stir in sweetened condensed milk, lemon juice and rind.
- Pour into crust.
- In small bowl beat egg whites with cream of tartar until foamy,gradually add sugar, beating until stiff but not dry.
- Spread meringue on top of pie,sealing carefully to edge of crust.
- Bake 15 minutes or until meringue is golden brown.
- Chill before serving.
- Refrigerate leftovers.
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May 28th, 2007 by alice
Tags: Arroz, Con, Pollo
INGREDIENTS
- 2tablespoonsolive oil, more as needed
- 1 1/2lbschicken parts, patted dry and liberally seasoned with coarse salt and freshly ground pepper
- 1/2-1lbsweet Italian sausage links or hot Italian sausage, cut in 2 in. pieces
- 1smallonion, chopped
- 1mediumgreen pepper or red pepper, diced
- 4clovesgarlic, minced
- 1teaspoonground cumin
- 1/4teaspoonpaprika
- 1/4teaspoonchili powder
- 1/2teaspoonground turmeric (optional)
- 1/2cup peeled cannedcrushed tomatoes
- 1/2dry white wineor beer
- 1bay leaf
- 2cupsmedium grain rice, such as goya
- 2 1/4cupswater
DIRECTIONS
- In a deep heavy-based pot heat the oil on medium high.
- Saute the chicken, in batches if necessary, until golden on all sides.
- Transfer chicken to a platter.
- Saute sausage until browned.
- Transfer the sausage to the platter.
- Pour off and discard excess oil, leaving about 1 tablespoon in the pan.
- Reduce heat to medium and saute the onion, pepper and garlic until softened, about 5 minutes.
- Return the chicken and sausage to the pot and add the cumin, paprika, chili powder and turmeric, if using, stirring to distribute the spices.
- Cook for 1 minute and then add the tomatoes, wine (or beer) and bay leaf.
- Increase the heat to medium high, stir and cook for 2 minutes.
- Add the rice and water, bring to a boil, cover and reduce the heat to a simmer.
- Cook until the rice is done and the liquid is absorbed, about 25 minutes.
- Give a toss and let stand for 5 minutes before serving.
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