August 24th, 2007 by alice
Tags: Garden, Salmon, Sauce
INGREDIENTS
- 1cupfresh parsley leaves
- 2cupsfresh spinach leaves, well washed
- 1/2cupmayonnaise(used light mayo)
- 1/3cupsour cream(I used light sour cream)
- 1tablespoonfresh lemon juice
- 3/4teaspoonsalt, divided
- 4salmon steaks, 3/4-inch thick(6 ounces each)
DIRECTIONS
- Bring a medium saucepan of water to a boil over high heat.
- Plunge spinach leaves in boiling water just until wilted, about 10 sec.
- Rinse under cold running water, drain well.
- Transfer greens to a blender or food processor.
- Add the mayo, sour cream, lemon juice and 1/4 ts salt; blend or process until smooth.
- Chill for 30 minutes or up to 12 hours.
- Preheat broiler.
- Sprinkle salmon steaks with the remaining salt.
- Place on broiler pan. Broil 6″ from heat, turning once, until just cooked through, about 8 minutes.
- Transfer to steak serving plates, spoon sauce over tops.
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August 24th, 2007 by alice
Tags: Chilled, Coconut, Soup, Tapioca
INGREDIENTS
- 2ounces smallpearl tapioca
- 1pintwater
- 1cupmilk
- 3ouncessugar
- 1orange, zest of
- 1 (13 1/2 ounce)cancoconut milk
- 6ouncesheavy cream
DIRECTIONS
- Bring tapioca and water to a boil over medium heat.
- Remove from heat and let rest, covered, for 10 minutes.
- Add milk, sugar, and orange zest and simmer for 15 minutes. Watch heat and stir frequently while scraping bottom.
- Add coconut milk and cream and slowly return it to a boil stirring.
- When boiling, pour into a stainless steel bowl that you’ve chilled in freezer or fridge.
- Cover with plastic wrap. Allow wrap to actually touch soup so a film doesn’t form.
- Place in fridge until thoroughly chilled.
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August 24th, 2007 by alice
Tags: Cake, Coconut, Coffee, Streusel
INGREDIENTS
-
Coconut Streusel
- 3tablespoonsbutter
- 2cupsdesiccated coconut
- 1cupwalnuts, chopped
- 1/2cupbrown sugar
- 2teaspoonscinnamon
-
Cake
- 4ouncesbutter, at room temperature
- 1 1/2cupssugar
- 2 1/2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1teaspoonvanilla extract
- 1teaspoonsalt
- 1teaspooncinnamon
- 1teaspoonginger
- 1/2teaspooncardamom
- 1/2teaspoonnutmeg
- 1/4teaspooncloves
- 4largeeggs
- 1/2cupunsweetened coconut milk(regular milk, or even cream, can be substituted)
- 1/4cupGrand Marnieror Cointreau liqueur
- 1orange, zest of, grated
- 2 1/2cupsall-purpose flour
DIRECTIONS
- Butter and flour an 8-inch square or round baking pan (a bundt pan also works well).
- Preheat oven to 350°F.
- For the streusel:In a small skillet or saucepan melt the butter over medium-low heat and add dessicated coconut and walnuts.Cook, stirring occasionally for 8-10 minutes, or until coconut and walnuts start to get toasty and smell fragrant.Be careful not to burn.Remove from heat and stir in brown sugar and cinnamon and empty half this mixture into the bottom of your prepared baking pan.Reserve other half.
- For the cake: In a small bowl, whisk together eggs, coconut milk, liqueur and orange zest.Set aside.
- In a large mixer bowl, cream butter with sugar for 5 minutes, or until light in color and fluffy.You may need to scrape down the sides and bottom of bowl a couple of times with a spatula.Add baking powder, baking soda, vanilla extract, salt, cinnamon, ginger, cardamom, nutmeg and cloves.
- Add flour, alternately with wet ingredients (egg, etc.) until blended through. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula.
- Pour 3/4 s of the batter into your prepared pan and layer with reserved streusel mixture.Pour remaining batter over top and run knife through pan, marbling streusel into the batter.
- Bake for approximately 1 hour and 20 minutes, or until a wooden toothpick inserted into the centre of the cake comes out clean.Allow to cool 20 minutes before removing from pan.
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August 24th, 2007 by alice
Tags: Creaseafood, Lasagna, Treasure, Trove
INGREDIENTS
- 1/2cupmargarine(or butter)
- 2garlic cloves(crushed)
- 1/2cupall-purpose flour
- 1/2teaspoonsalt
- 2cupsmilk
- 2cupschicken broth
- 2cupsmozzarella cheese(8 oz, shredded)
- 1/2cupgreen onions(sliced with tops)
- 1teaspoondried basil
- 1/4teaspoonblack pepper
- 8ounceslasagna noodles(9-10 noodles, uncooked)
- 1cupcream-style cottage cheese
- 1 (8 ounce)cancrabmeat(drained & debris removed)
- 1 (4 1/2 ounce)canshrimp(small size, drained)
- 1/2cupparmesan cheese(grated)
DIRECTIONS
- Preheat oven to 350°F.
- Heat margarine (or butter) in a 3 qt saucepan over low-heat till melted.
- Stir in the garlic, flour & salt. Cook (stirring constantly) till bubbly & remove from heat.
- Stir in the milk & broth. Return to heat source & bring to a boil, stirring constantly. Boil & stir for 1 minute.
- Add mozzarella cheese, onions, basil & pepper. Cook over low-heat (stirring constantly) till cheese is melted.
- Spread 1/4 of the cheese sauce (about 1-1/2 cups) in an ungreased oblong baking dish (13×9x2 in). Top w/3-4 uncooked noodles (overlap as necessary).
- Spread the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce & 3 noodles.
- Top w/crabmeat, shrimp, 1/4 of the cheese sauce & then w/the remaining 3 noodles & cheese sauce.
- Sprinkle evenly w/parmesan cheese. Bake (uncovered) till noodles are done (35-40 minutes). Let stand 15 min b4 cutting.
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August 24th, 2007 by alice
Tags: Caraway, Pizza, Sauce, Seeds
INGREDIENTS
- 1 (8 ounce)cantomato sauce(puree)
- 1 (8 ounce)cantomato paste
- 1/4teaspoonground thyme(or crush leaf well)
- 1/4teaspoonground oregano(or crush leaf well)
- 1/4teaspoonground rosemary(or crush leaf well)
- 1/4-1/2teaspooncaraway seeds(do not crush)
- 1garlic clove, crushed(or more)
- 1bay leaf, broken into small pieces
DIRECTIONS
- Combine all ingredients in a saucepan.
- Bring to a boil and simmer for 10-15 minutes. Stir occasionally.
- Cool slightly before using.
- Cool completely before freezing.
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