Vinegar/Garlic broccoli

Steam 1/2 kg cut broccoli for 4 minutes in 1/2 cup water. Add 1 chopped garlic, 2 tbsp olive oil and red pepper. Cook another 4 minutes. Remove from heat and add 1 1/2 tsp vinegar.

Pepperoni Spaghetti

1 onion, chopped
2 cloves garlic, crushed
1 large red pepper, chopped
100 gr pepperoni, chopped

Saute in olive oil for 5-10 minutes over medium heat.

Add:
3 cans tomatoes
1/2 cup white wine
1 tsp dried basil
salt/pepper

Simmer over low heat for 30 minutes until sauce thickens. Meanwhile, cook spaghetti, drain and combine with sauce. Serve with grated Parmesan.

Spaghetti with Fresh Clams

1/3 cup extra-virgin olive oil
8 garlic cloves, thinly sliced
3 pounds fresh clams , scrubbed
1/4 cup plus 2 tablespoons chopped fresh Italian parsley
1/2 cup dry white wine
1/4 cup fresh lemon juice

1 pound spaghetti

Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).

Meanwhile, cook pasta in large pot of boiling salted water. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Lemon Chiffon Cake 

Lemon Chiffon Cake (by popular demand)

2 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
3/4 cup cold water
1/2 cup vegetable oil
2 tsp vanilla
2 tsp grated lemon peel
7 large egg yolks
1 cup large egg whites (about 8)
1/2 tsp cream of tartar

Set oven rack to lowest position. Preheat oven to 325.

Mix 1st four ingredients in large bowl. Beat in liquids until smooth.

Beat egg whites and cream of tartar in large bowl until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased angel food cake pan.

Bake about 1 hour 15 minutes, or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatual; remove from pan.

Spread or drizzle top of cake with Citrus Glaze.

Buttered Chicken

2 tsp garam masala
2 tsp ground coriander
1 tsp chili powder
1 tsp black cumin seeds
1 tsp fresh garlic, crushed
1 tsp salt
3 whole cardamoms
2 whole black peppercorns

Grind in mortar with pestle. Add to bowl with:

1 tsp ginger
2 tbsp tomato paste
2/3 cup yogurt
500 gr chicken, cut into bite sized pieces

Set aside.

Saute 2 finely chopped onions in 1/2 cup melted butter and 1 tbsp oil. Cook until golden brown. Add chicken mixture and cook, stirring constantly. After 5-7 minutes, cover with 2/3 cup water and add 2 bay leaves. Simmer covered for 30 minutes, stirring occasionally. Add 2/3 cup cream and cook for another 10 minutes.

Serve with naan.

Lasagne

Meat Sauce

1 finely chopped onion
1 clove garlic (crushed)
500 grams ground meat
2 cans tomatoes
1/4 cup red wine
1/2 tsp ground oregano
1 tsp basil
salt/pepper

Simmer while preparing cheese sauce.

Cheese Sauce

60 gr butter
1/3 cup flour
salt/pepper

Melt butter and add flour. Mix until bubbly. Slowly pour in 2 cups cold milk, stirring constantly. Bring to a boil and boil for 1 minute. Remove from heat and stir in 1 cup grated cheese.

Assemble:

Cover bottom of baking dish with meat sauce. Place one layer of lasagne noodles over sauce, and continue layering with cheese sauce, meat sauce and noodles, ending with meat sauce on top. Pour 1/4 cup cream over top and sprinkle 1/2 cup grated cheddar cheese and 1/3 cup grated parmesan cheese over.

Bake for 40 min at 180.

Potato Gratin with Tomatoes

Peel 1 kg potatoes and leave soaking in water.

Brush sides and bottom of baking dish with melted butter.

Thinly slice 2 potatoes and line bottom of dish. Arrange a second layer of potatoes on first and brush with melted butter, salt, pepper, thyme, grated parmesan and other sharp cheese.

Repeat, then add a layer of sliced tomatoes, cheese, salt, pepper, and thyme.

Repeat whole process again, slicing the potatoes as you use them and pushing down on the potatoes to pack them in.

Pour 1/3 cup cream over top of final layer of potaoes (p/t/p/t/p).

Bake covered for 45-50 minutes at 400. Uncover and bake 30-40 minutes longer. Let sit 10 min. before serving.

Scallop Pasta Salad

Cashew Butter

Process 1 cup cashews in food processor until creamy and smooth.

Cashew Dressing

1/4 cup cashew butter
3 tbsp sesame oil
3 tbsp rice wine vinegar
1 tsp fresh grated ginger
1 tbsp soy sauce
1 clove garlic, chopped

Place in food processor and process until smooth and creamy. Set aside.

Blanche 1 cup snow peas. Set aside.

Cook 250 gr angel hair pasta according to package directions.

Meanwhile, saute 500 gr scallops over medium heat (making sure to heat oil and pan before adding scallops). Season with salt and pepper.

Combine snow peas, pasta and scallops in a bowl and top with cashew dressing. Season with salt and pepper to taste. Stir to combine and garnish with basil leaves and toasted cashews. Serve immediately.

Chicken Parmesan

1 egg (beaten)
salt/pepper

1 cup bread crumbs
1/3 - 1/2 cup grated Parmesan

500 gram chicken breasts

Coat chicken filets in egg mixture, then in crumb mixture. Lightly brown on both sides in a little olive oil.

Drain and transfer to casserole dish.

Top with 2-3 cups spaghetti sauce and grated cheddar cheese.

Bake for 30 min. at 375.

Serve with pasta (penne, bow ties, etc)

Souvlaki and Greek Roasted Potatoes

Souvlaki Marinade for Pork Chops

juice of 1 lemon
1/4 cup olive oil
1/4 cup shoyu
1 tsp dried oregano
3 cloves garlic, crushed

Marinate pork chops 2-3 hours in fridge. Grill and serve with

Greek Roasted Potatoes

Preheat oven to 200 C

Cut 1 kg potatoes in quarters. Coat with about 2 tbsp olive oil. Sprinkle desired amount of Greek seasoning over potatoes and mix well. Bake for 1 hour.

Chicken Soup with Edamame and Corn

Defrost 1 package edamame and shell. Set aside.

Saute 2 diced onions and one chopped pepper in olive oil.
Add:

1 tsp salt
pepper
1 tsp thyme

6 diced plum (or cooking) tomatoes
2 tbsp tomato paste
2 skinless chicken thighs (1 lb)
1.5 cups water
1/4 cup Worcester sauce

Simmer until chicken is opaque. Remove chicken and pull apart with 2 forks into bite sized chunks. Return to pot.

Add:
1 package frozen corn
edamame

Bring to a boil and simmer at least 5 minutes. Add salt and pepper to taste.

Bon Apetite Salmon

1/4 cup freshly squeezed lemon juice
1/2 cup orange juice
1 tbsp olive oil

Mix together and pour over salmon in a dish or on a baking sheet. Sprinkle with salt and pepper and let sit at least 15 min. Place on grill or baking sheet (if using broiler) and brush with olive oil and sprinkle with more salt and pepper. Grill about 10 min (not turning them over) or until opaque.

Penne with Gargonzola

100 gr gargonzola
100 ml cream
salt

penne

While penne is cooking, melt gargonzola in cream and add a pinch of salt. Pour over penne and serve immediately.

Orange Chicken

500 gr chicken pieces
1/3 cup flour
salt/pepper

1 onion, sliced
1 capsicum, sliced

1 cup orange juice
3 tbsp soy sauce
3 tbsp brown sugar
grated ginger

Coat chicken in flour mixture. Brown in oil, then add onion and capsicum, cooking until tender. Add orange juice mixture and simmer covered over low heat for 20 minutes turning chicken pieces occasionally. Serve over rice.

Pizza

Crust

Dissolve 1 tbsp yeast and 1 tsp sugar in 1 cup warm water.

Add:
2-3 cups flour
1 tsp salt
2 tbsp olive oil

Mix and knead until a good ball of dough is form. Cover and set in warm place.

Sauce

300-500 gr. ground beef
1 can tomatoes
2 tbsp tomato paste
2 boullion cubes
1 tsp salt
pepper
1 tsp dried Italian seasoning
1 tsp dried oregano

Allow to simmer for at least 20 minutes

Toppings

Mushrooms
Cheese
Pepperoni

Quiche 

Picnic Quiche

Crust

100 grams butter/margarine
200 grams flour
1 egg yolk
2 tbsp cold water

Cut butter into flour with pastry blender. Stir in egg yolk and water until a ball of dough is formed. Wrap in plastic and place in fridge.

Filling

200 grams ham (cut into cubes)
100 grams cheese (+)
150 ml milk
2 eggs plus white
salt
pepper

Whisk milk, eggs, salt and pepper briskly.


Roll out dough, put in pie plate. Layer ham and cheese and cover with egg/milk mixture. More filling can be added depending on size of pie plate.

Bake at 200 C for 30 minutes

Mushrooms and Chicken in Cream Sauce over Pasta

30 gr butter or margarine
1 tbsp olive oil
1 sliced onion
1 crushed clove garlic
60 gr chopped prosciuto
250 bite sized chicken pieces
125 gr sliced mushrooms
1 tomato, peeled, halved and sliced
1 tbsp tomato paste
1/2 cup white wine
250 ml cream
salt
pepper

Heat butter and oil in large frying pan. Add onion and garlic and stir over low heat until onion is tender. Add prosciutto to pan and fry until crisp. Add chicken and cook over medium heat for 3 minutes. Add mushrooms and cook for another 2 minutes. Add tomato and tomato paste and stir until combined. Add wine and stir. Bring to a boil. Reduce heat and simmer until liquid is reduced by half. Stir in cream, salt and pepper. Bring to a boil. Reduce heat and simmer until sauce begins to thicken.

Add sauce to pasta and toss to combine. Serve immediately, topped with grated parmesan.

Greek Seasoned Chicken Stir Fry

2-3 chicken breasts cut up
1 sliced onion
2 cloves crushed garlic

Stir fry in olive oil for a few minutes and then add sliced vegetables (red pepper, zucchini, egg plant etc) and 2 sliced peeled tomatoes. Cook until vegetables are tender and season with Greek seasoning. Serve over rice.

Beer Stew

1-2 lbs beef (cubed)
1/3 cup flour
salt/pepper
2-3 tbsp canola oil
2 cloves crushed garlic
1 onion
1 can dark beer
2 cups beef stock
2 cans tomatoes
2 carrots
2 potatoes
1 bay leaf

Coat beef in flour, salt and pepper. Brown in oil and then add onions and garlic, cooking until tender. Add beer, stock tomotoes and bay leaf and bring to a boil. Cut up carrots and poatoes, adding carrots to the mixture first. Simmer for at least 45 minutes, adding potatoes 30 minutes before serving. Season with salt and pepper to taste.

Apple Pancakes, Scrambled Eggs and Sausages

Apple Pancakes

2 eggs
2 cups flour
1.5 cups milk
2 tbsp sugar
4 tbsp oil
2 tbsp baking powder
1/2 tsp salt
1-2 grated apples

Beat eggs in bowl until fluffy and add the rest of the ingredients (except apple). Mix until lumps disappear. Blend grated apples in gently. Allow batter to sit 5 minutes before cooking pancakes

Carbonara

200 grams pancetta
4 eggs
1/2 cup grated parmesan
300 ml cream
ground black pepper

pasta

Cut pancetta into small strips and cook until crisp. Remove from pan.

While pasta is cooking, beat eggs, parmesan and cream. Add pancetta to bowl and pour mixture over hot pasta; toss well. Heat and cook mixture over LOW heat for 1 minute or until mixture just thinckens. Serve immediately.

Asian Grilled Chicken w/ Garlic Pasta

Asian Chicken Marinade

1/4 cup soy sauce
4 tsp sesame oil
2 tbsp honey
2 crushed garlic cloves

Combine marinade in small bowl and microwave until hot (melting honey) but not boiling. Pour over chicken and marinade at least 15 minutes. Grill chicken while pasta cooks.


Pasta with Garlic Sauce

Heat 1 cup olive oil in heavy saucepan. Add four finely chopped/crushed cloves of garlic and cook until garlic is tender. Pour over cooked pasta and serve immediately.

Pasta with Bolognese Sauce

Pasta with Bolognese Sauce

2 tablespoons olive oil
1 small onion, chopped fine
1 carrot, chopped fine
1 pound ground meat
1 cup milk
nutmeg to taste
1 cup dry white wine
a 28- to 32-ounce can whole tomatoes including juice

In large heavy saucepan sauté onion and carrot stirring 2 minutes. Add meat and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.

In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper.

Pasta

Green Salad

Braised Chicken with Mushrooms

Braised Chicken and Mushrooms

3 chicken breasts
button mushrooms
4 garlic cloves
1/2 cup white wine
1 3/4 cups chicken stock

Brown chicken (s&p) in olive oil; set aside. Sautee mushrooms, garlic, and 1/4 tsp. salt. Cover and cook 2-3 minutes until mushrooms release their juice. Remove lid and sautee until golden. Add wine and reduce. Add stock and cook 8-10 min. Return chicken to pan. Cover and simmer for 10 minutes.

Rice

Green Beans

Carrot/Apple/Craisin/Yogurt Salad

Blue Cheese Soup and Pizza Bianca

Blue Cheese Soup

Sautee proscuitto, mushrooms, red pepper and garlic until crispy/soft. Remove to separate bowl, leaving oil in pan.

Adding olive oil if needed, sautee 2 finely chopped onions until tender.
Add 1-2 chopped carrots
2-3 potatoes (cut)
1 cup white wine
3 cups chicken broth

Cook until vegetables are tender. Process with immersion blender. Set aside 1 cup of soup. Return sauteed vegetables to soup, and serve to children with cream (optional) Process 100 grams blue cheese with set aside soup and return to soup. Heat and serve.


Pizza Bianca

1 teaspoon hot water
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
thawed frozen pizza dough

Preheat oven to 500°F.
Whisk together hot water and 1/2 teaspoon kosher salt until most of salt is dissolved, then whisk in 1 tablespoon oil.
Coat dough lightly with flour, then stretch with floured hands on a floured surface into a 12- by 8-inch rectangle. Transfer dough to an oiled 15- by 10- by 1-inch baking pan, stretching dough to cover bottom of pan. Dimple dough by pressing your fingertips all over, then brush with oil mixture.
Bake pizza in pan on bottom rack of oven until golden brown on top and bottom, 10 to 12 minutes. Transfer pizza to a rack, then brush with remaining tablespoon oil and sprinkle with remaining 1/2 teaspoon kosher salt. Serve warm, torn into pieces.


Baby Green Salad with Lemon Vinnaigrette

Baby Greens
shaved Parmesan cheese

dressing:
2 tsp lemon juice
4 tsp olive oil
salt pepper

Spaghetti

Tomato Sauce

4 cans tomatoes
2 tbsp olive oil
5-6 cloves garlic
2 onions
2 small carrots
4 tbsp tomato paste
salt and pepper
oregano
basil

Heat oil in heavy saucepan. Add finely chopped onions and garlic; cook 5-10 min. over low heat. Add finely chopped carrots and cook another 5 min. Add tomatoes, paste and salt and simmer, stirring occasionally, for 20-30 minutes. Using immersion blender, process until it reaches desired consistency. Add basil and heat a few minutes.


Bread Machine Bread

1 cup lukewarm water
2 2/3 cup bread flour
2 tbsp dry milk
2 tbsp sugar
1 1/2 tsp salt
2 tbsp margarine
2 tsp yeast


Green Salad

Convenience Dinner

Pork-Peppers-Bamboo Stir Fry

Pork
Red pepper
Green peppers
Bamboo shoots
Store bought sauce (NTS - look up recipe for when sauce is not so conveniently purchased)

Rice

Sliced Tomatoes

Pork Chops with Balsamic Onions and Mushrooms

Balsamic Onions and Mushrooms

1 large onion, thinly sliced
1 clove garlic, crushed
1 cup sliced mushrooms
¼ cup balsamic vinegar

Sautee sliced onions and garlic in olive oil until tender. Add mushrooms, some balsamic vinegar. Sautee on low heat, stirring occasionally. Add salt and pepper to taste.

Pork Chops –

5 pork chops
Salt/pepper

Pat pork chops with paper towel and sprinkle salt and pepper over them. Heat a skillet until hot, and braise pork chops on both sides, until brown. Reduce heat to medium and cook for another few minutes (depending on thickness of chops).

Orange Mashed Potatoes

2-3 carrots
1 lb potatoes
½ cup milk
1 tbsp butter

Bring a large pot of water to boiling and then add salt. While water heats, peel and cut carrots into small chunks. Add to boiling water. Peel and cut potatoes and add to carrots about 10 minutes later. Boil potatoes and carrots another 15-20 minutes, until easily pierces by a fork.

Heat milk in the microwave. Drain carrots and potatoes and return to pan to mash. Add milk and butter and mix vigorously with a whisk.


Spinach Craisin Salad

1 package baby spinach
1/3 cup craisins
Dressing: 2 tbsp sugar 1/4 tsp paprika 1 tbsp white wine vinegar 1 tbsp cider vinegar 2 tbsp canola oil

Yogurt Marinade Chicken

Grilled Chicken

Yogurt Marinade

1 cup yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp salt
11/2 tsp chili powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp black pepper
1/8 tsp cinnamon


Rice

Green Beans

frozen, steamed

Green Salad

lettuce, tomatoes, cucumber