Vitamin C Fusion

Broccoli and Beans

Ingredients:

2 Broccoli
1 pound of green beans
3 cloves of garlic, minced
Red pepper flakes
1/2 teaspoon of salt
1/3 cup olive oil

Preparation:

Heat water in the medium pan and bring to the boil. Boil beans for 4 minutes and drain. Set aside. Boil broccoli for 2 minutes and drain. Set aside.

In the medium saucepan cook garlic in olive oil until golden. Add broccoli and beans, salt to taste. Sprinkle with the red pepper. Cook for 10 more minutes on the low heat.

Roasted Tomatillo in Garlic Sauce

Roasted Tomatillos

Ingredients:

16 tomatillos
1 onion
3 cloves of garlic, chopped
1/2 cup Olive oil
1/4 teaspoon salt

Preparation:

Preheat oven to 350. Halve each tomatillo and add them to the bowl. Halve the onions and cut them thinly lengthwise. Combine tomatillos, onion, garlic with salt and olive oil. Add to the baking sheet covered in foil. Cover the tomatillo mixture with foil and roast for 40 minutes until carmelized.

Asparagus and Eggplant do go together well!

Asparagus in Dijon Mustard Sauce

Ingredients:

1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled
2 1/4 teaspoons salt
2 tablespoons tarragon vinegar
1 tablespoon finely chopped scallions
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 hard boiled eggs

Preparation:

Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Drain the water.

Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Grate eggs into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with grated egg.

Stuffed Eggplant

Ingredients:

1 eggplant
Mushrooms 1 box
1 red bell pepper
Onion
Tomato
Grated parmesan cheese
1 tablespoon mayonnaise
Olive oil

Preparation:

Heat the oven to 350. Chop pepper and onion. Cut eggplant in half. Scoop the inside of the eggplant and chop it as well. Heat the olive oil in the medium saucepan. Add bell pepper, onion and eggplant. Sautee until softened.

Foil the cookie sheet and arrange the eggplant shells. Stuff them with the vegetable mixture prepared, cover with mayonaise. Slice tomatoes thinly and place them on top of the mayonnaise layer. Sprinkle with the parmesan cheese.

Bake in the oven for 20 minutes or until ready.

Serve with asparagus!

Chicken Lasagna

This was worth the work!

Ingredients:
1 16oz Package no boil lasagna
32oz Ricotta cheese
16oz Mozzarella cheese
Sauce (recipe follows)

Sauce Ingredients:
4 to 6 chicken thighs
Salt and pepper
4 tbsp Olive oil
1 Medium onion chopped
4 Cloves garlic chopped
1 Stalk celery chopped
1/4 cup red wine
1/2oz Anchovy fillets
6 Fresh basil leaves
3 28oz cans crushed tomatoes
1/2 tsp Crushed red pepper flakes

Preparation:
Heat olive oil in a large skillet until hot but not smoking. Season chicken with salt and pepper and add to skillet. Brown chicken on all sides, about 5 minutes per side. Remove chicken from pan and keep close. Add onions, garlic and celery to pan and cook until tender. Add red wine to deglaze pan and allow to boil for a minute or two. Add the anchovy and cook until they dissolve. Add the tomatoes and basil and bring to a boil. Return chicken and any drippings to the pan. Lower heat and simmer for at least an hour, until chicken cooks through. Add pepper flakes during the last five minutes of cooking.

Remove chicken from sauce. When cool enough to handle remove from bone. Chop into small pieces and set aside until ready to use.

Heat oven to 375 degrees.

In a large deep baking dish cover bottom with sauce. Add a layer of the uncooked pasta. Place a layer of the chicken on top of pasta. Scoop ricotta onto layer, I dropped 9 medium balls in a symmetrical pattern. Cover this layer with sauce and sprinkle with mozzarella. Repeat layers until pan is full. The last layer should be pasta covered with sauce and a layer of mozzarella cheese.

Cover with foil. Place baking dish on a cookie sheet to catch any boil over and bake for 45 minutes. Remove foil and bake for 15 more minutes until hot and bubbly.

Remove from oven and allow to stand for at least 7-10 minutes.

Serve with a garden salad and good conversation.

A Healthy Mix

Beets and Potatoes

Ingredients:

4 large beets, peeled and sliced
8 red potatoes, peeled and sliced
1 onion, halved and sliced thinly
4 gloves of garlic, chopped
1/2 cup olive oil

The preparation is as easy as you can imagine! Just toss all the ingredients in the bowl and arrange on the foiled baking sheet. Bake in the oven for 50 minutes at 350 degrees. Cover with foil if desired.

Valentine's Dinner

Chickpea Crostini

Ingredients:
French bread
2 cups of boiled chickpeas
2 carrots, cut into small chunks
2 celery stalks, cut into small pieces
1 onion, quartered
Fresh italian parsley
1 teaspoon of Thyme
1 tablespoon salt
Extra virgin olive oil
Balsamic vinegar

In a medium saucepan, combine chickpeas, carrots, onion, celery, parsley, thyme, salt and 2 cups of water. Bring to boil, then cover, reduce heat and cook for 10 minutes.
Drain the chickpea mixture. Transfer everything to the food processor.
While processing, drizzle olive oil into the mixture.

Cut the bread into 1 inch slices. Toast the bread in the oven if desired.

Spread a thick helping of the chickpea mixture onto each slice of bread. If desired, drizzle each with olive oil and then balsamic vinegar.

Fish Tacos made with fresh tilapia, whole wheat taco shells, red onions in vinegar, guacamole.

Ingredients:

2 pounds skinless halibut or tilapia or sea bass

16 corn tortillas

2 cups white flour

Vegetable oil

Fresh salsa

2 cups buttermilk

1/2 cup chopped fresh cilantro

3 tablespoons hot peper sauce

1 tablespoon fresh lime juice

1 red onion, halved lengthwise, cut thinly crosswise

5 whole small jalapenos

2 cups seasoned rice vinegar

3 tablespoons fresh lime juice

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons fresh lime juice

1 teaspoon finely grated lime peel

pinch of salt

Russian Honey Cake

Whole Wheat Pasta with Spinach and Chicken

Stuffed tilapia in cream wine sauce

Preparation:

Spinach mixture with onions and garlic

Cooked rice arranged before we add fish

Fish fillets stuffed with spinach mixture

We covered the mixture with the wine and cream sauce

Finished product!

Ingredients:
2 pounds of tilapia
2 cups of rice
1 large onion
2 TBSP butter
3 cloves of garlic
2 packs of fresh spinach
1/4 cup of white wine
1 cup of heavy cream
lemon zest
10 oz grated mild cheddar cheese

Directions:
Cook 2 cups of brown rice until ready. Set aside.
Preheat oven to 375.

In a medium pan sautee chopped onions in butter until transperent. Add minced garlic and cook for another minute. Add spinach and lemon zest. Cook for about 1 minute until spinach is wilted. Season with salt and pepper. Set aside.

In a small pan bring wine and heavy cream to boil on a medium heat. Add cheese gradually to the mixture.

Put the rice in a deep pan.

Salt and pepper tilapia slices. Add spinach and roll inside the fish. Add stuffed tilapia pieces to the rice in the pan and pour the cream and wine mixture over it.

Bake covered with foil for 25-30 minutes.

Pollo Alla Marengo, Chicken with Tomatoes, Onions and Mushrooms

This was a very tasty recipe with lots of flavor.

Ingredients:

1 3-4 lb chicken cut into pieces

2 tablespoons cajun seasoning

1/4 cup all purpose flour

2 tablespoons unsalted butter

1 tablespoon olive oil

1 lb button mushrooms washed and cut into quarters

2 cups chopped tomatoes

1 1/2 cups dry white wine

1 lb white pearl onions, blanched 1 minute and peeled

3 cloves garlic, chopped

2 tablespoons chopped fresh dill

8oz cooked pasta

Fresh parmesan cheese for garnish

Preperation:

In small sauce pan bring 2-3 cups of water to a boil, blanch pearl onions for 1 minute, remove and set aside to cool before peeling.

Sprinkle chicken with salt, pepper and cajun seasoning.

Dredge in flour, shaking off excess flour.

Melt butter in oil in large heavy pot over medium high heat. Add chicken to pot and cook until golden on all sides, about 6 minutes. Transfer to bowl.

Add mushrooms to pot and saute until golden, about 5 minutes.

Stir in tomatoes, wine, onions, garlic and dill. Bring to a boil and return chicken and any drippings to pot.

Reduce heat to medium low, cover and simmer for 20-30 minutes.

Serve over a bed of pasta with fresh parmasan cheese and crusty bread!