April 24th, 2008 by alice
Tags: Frittata, Olives, Potatoes, Spanish
INGREDIENTS
- 2-3cups slicedpotatoes(1/2 inch thick)
- 3tablespoonsolive oil
- 4garlic cloves, minced
- 1tablespoonpaprika
- 2cups thinly slicedonions
- 2cups slicedbell peppers
- 1/8-1/4teaspooncayenne
- 6eggs
- 3ouncesneufchatel cheeseor cream cheese
- 1tablespoonflour
- 1 1/4cupsmilk
- 1/2teaspoonsalt
- 1/2cup choppedSpanish olives
- 1cupmonterey jack cheeseor cheddar cheese, grated
DIRECTIONS
- preheat oven to 400. lightly oil a 7×11 inch or 9 inch square baking pan.
- in a bowl, toss the potato slices with 2 T of the oil, half of the garlic, the paprika, and a dash of salt.
- Spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.
- In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.
- Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
- meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.
- when the vegetables are roasted, reduce the oven temperature to 350.
- Layer the roasted potatoes in the prepared baking pan. spread on the roasted onions and peppers. sprinkle with the olives and grated cheese and pour the custard over all.
- bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.
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April 24th, 2008 by alice
Tags: Muffins, Spinach
INGREDIENTS
- 8 1/2ouncesJiffy corn muffin mix
- 2eggs
- 1/3cupmilk
- 10ouncesfrozen chopped spinach, thawed and drained
- 8ouncescottage cheese
- 2tablespoonsonions, chopped
DIRECTIONS
- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray.
- Combine muffin mix with eggs and milk.
- Add spinach, cottage cheese and onion. Stir until just mixed - do not overbeat.
- Fill muffin tins 3/4 full.
- Bake for 15-20 minutes or until lightly browned.
- Let muffins sit in pan for 10-15 minutes before removing.
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April 24th, 2008 by alice
Tags: Buns, Filling, Meat, Steamed
INGREDIENTS
- 2 1/2teaspoonsactive dry yeast
- 1/4cupwarm water(110F)
- 3cupsall-purpose flour(bleached, if possible)
- 1/4cupsugar
- 1/2cupwater, warm
- 1/2cuplow-fat milk, warm
- 1tablespoonshortening, melted
- 1/2teaspoonbaking powder
- meat, for filling(bbq pork, or whatever you choose)
DIRECTIONS
- In a large bowl, combine yeast and 1/4 cup water. Let stand for 5 minutes, until foamy.
- Add 2 1/2 cups flour, sugar, water, milk, shortening and baking powder and stir well.
- Add remaining flour gradually until the dough comes away from the sides of the bowl.
- Turn out onto a lightly floured surface and knead until smooth and elastic, about 2-3 minutes.
- Place in a large ziploc bag to rise (or a bowl, covered with plastic wrap) until doubled, 45-60 minutes.
- Cut 12 3-inch squares of parchment paper.
- Turn dough out onto a lightly floured surface and flatten. Divide dough into 12 pieces.
- Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter).
- Place about 2 tbsp filling in the center of the dough and close the dough around the filling, pinching to seal. Place seam-side down on a square of parchment and place on a baking sheet.
- Repeat with all dough. Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.
- Steam buns for 18-20 minutes, in batches if necessary, until springy to the touch. Serve hot.
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April 24th, 2008 by alice
Tags: , California, Corn, Kitchen, Pizza, Soup, Tortilla, White
INGREDIENTS
- 3tablespoonsolive oil
- 1 1/2smallcorn tortillas, cut into 1-inch squares
- 1 1/2tablespoonsgarlic, minced
- 2tablespoonsonions, minced
- 1 1/2teaspoonsjalapeno peppers, minced
- 2cupswhite corn kernels
- 1 1/2lbs ripetomatoes, chopped
- 1/3cuptomato paste
- 2 1/2teaspoonsground cumin
- 1tablespoonkosher salt
- 1/8teaspoonwhite pepper
- 1/2teaspoonchili powder
- 1 1/2cupswater
- 1quartchicken stock
-
Garnishes
- 24corn tortilla chips
- 2cups shreddedcheddar cheese
- 1/2cupfresh cilantro, chopped
DIRECTIONS
- Over medium heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic,onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
- Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.
- Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat.
- Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the reserved corn.
- Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
- To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.
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April 24th, 2008 by alice
Tags: Caramelizedion, Cheese, Cream, Pizza, Sauce
INGREDIENTS
- 4yellow onions, sliced very thin
- 3tablespoonsbutter
- 2tablespoonsolive oil
- 2teaspoonssugar
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper
- 8ouncescream cheese
- 1prepared pizza crust
- 1/4cupolive oil
- gorgonzola (optional)
DIRECTIONS
- Melt the butter and 2 tablespoons of Olive oil in a large skillet or cast iron pan.
- Add the onions, salt, and pepper and cook for 5 minutes or until they soften a little.
- Add the sugar and stir every few minutes for 20 minutes.
- Turn off burner and prepare the crust.
- In a large bowl mix the cream cheese and 1/4 cup of olive oil.
- Spread on top of pizza ctust and top with the onions.
- Sprinkle with Gorgonzola cheese if you wish.
- Bake 15-20 minutes or until desired results.
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