July 26th, 2008 by alice
Tags: , Meatless, Mediterranean
INGREDIENTS
- 1/2cuplow-fat mayonnaise
- 1/2cupplain yogurt
- 2tablespoons minced pittedkalamata olives
- 2tablespoons choppedfresh parsley
- 1loaffocaccia bread(10 inch loaf)
- 8lettuce leaves, washed and patted dry
- 10ouncesroasted sweet red peppers, in strips drained
- 1avocado, peeled, pitted and sliced thinly on an angle
DIRECTIONS
- In a small bowl, combine mayonnaise, yogurt, olives and parsley: set aside.
- Slice foccacia bread in half horizontally.
- Spread half of mayonnaise mixture over bottom half of foccacia.
- Layer with lettuce, pepper strips and avacado.
- Spread top half of foccacia with mayonnaise mixture and place over fillings.
- Wrap sandwich tightly in plastic wrap and refrigerate until ready to serve.
- Cut into wedges before serving.
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July 26th, 2008 by alice
Tags: Blackberry, Cobbler
INGREDIENTS
- 6cupsblackberries(fresh or frozen)
- 1/2cupsugar
- 3tablespoonscornstarch
- 1teaspoonlime peel, grated
-
Sour Cream Pastry
- 1 1/3cupsall-purpose flour
- 3tablespoonssugar, divided
- 3/4teaspoonbaking powder
- 1/2teaspoonsalt
- 1/4teaspoonbaking soda
- 7tablespoonsbutter(cold and divided)
- 1/2cupsour cream
- 1/4cupheavy whipping cream
DIRECTIONS
- Place blackberries in large bowl.
- Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat.
- Pour the mixture into a greased 9-inch square baking dish.
- In large bowl, combine the flour, 2 T sugar, baking powder, salt and baking soda.
- Cut in 5 T butter until crumbly.
- Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
- Roll out to fit top of baking dish.
- Place pastry over filling.
- Trim and seal edges; cut slits in top.
- Melt remaining butter; brush over pastry.
- Sprinkle with remaining sugar.
- Bake, uncovered, at 375 degrees for 30 minutes.
- Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.
- Cool for 15 minutes before serving.
- Note: If using frozen berries, do not thaw before assembling cobbler.
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July 26th, 2008 by alice
Tags: Beurre, Blanc
INGREDIENTS
- 1/3cupwhite wine vinegar
- 1/3cupdry white wine
- 2largeshallots, very finely chopped
- 3/4-1cupunsalted butter(to your taste)
- salt & freshly ground black pepper, to taste
DIRECTIONS
- Reduce the vinegar, wine, shallots, salt and pepper in a saucepan over medium heat to 1/4 cup mixture of solids and liquids.
- Cool the mixture to 140°F
- Place the saucepan with the reduced shallot/wine mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
- Strain the sauce into a sauceboat and serve immediately.
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July 26th, 2008 by alice
Tags:
INGREDIENTS
- 1 1/2lbsground beef
- 1mediumonion, chopped
- 3/4cupdried breadcrumbs
- 1tablespoon snippedparsley(or used dried)
- 1teaspoonworcestershire sauce
- 1egg
- 1/2cupmilk
- salt and pepper
DIRECTIONS
- Mix all ingredients.
- shape into rounded balls, size depends on use (spaghetti, subs or appetizers)
- Cook in a large skillet on medium heat for about 20 minutes, or until completely done.
- The recipe calls for 1/4 salad oil to cook meatballs in, but depending on the “grade” of ground beef you may or may not need the oil. Also, I usually put a loose fitting lid on the skillet and I turn the meatballs so that they cook evenly.
- You can also make ahead and freeze –that’s the best part, less to do on “party” day.
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July 26th, 2008 by alice
Tags: ,
INGREDIENTS
- 2tablespoonsextra virgin olive oil
- 3stalkscelery, chopped finely
- 3largenew potatoes, peeled and chopped
- 1largecarrot, chopped
- 1smallonion, chopped
- 7cupswater
- 5vegetable bouillon cubes
- 5wholeallspice
- 2pinchesthyme
- 3bay leaves
- 3tablespoonsbutter
- 2tablespoonsflour
DIRECTIONS
- add oil to stock pot over medium heat.
- add chopped onion and celery.
- heat over medium heat for about 5 mins (or until tender).
- add water and bouillion cubes.
- add all veggies and spices.
- cook about 30-45 mins until all veggies are soft.
- in small pan, melt butter and slowly add flour and stir until golden brown. Slowly add some of the broth from your soup and stir to make a rew. Add this mixture to the soup and either mash with a potato masher OR for a smoother, creamier soup use an immersion blender.
- Yum!
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