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  • Spinach Salad

    Baby Spinach

    Finely diced onioins

    Bacon crumbled

    Mandarin orange slices or Strawberry slices

    Lightly toss with Vadalia onion dressing.

    Optional – Top with Broiled duck breast glazed with orange marmalade

  • Roasted Beets with Walnuts Gorganzola Dressing

    • 1 1/2 to 1 3/4 pounds beets, trimmed and halved
    • 2 tablespoons olive oil
    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon black pepper
    • 1 bunch arugula, well washed and torn apart

    For the Walnut Gorgonzola Dressing:

    • 2 tablespoons extra-virgin olive oil
    • 1/4 cup chopped walnuts
    • 1/4 red onion, thinly sliced
    • 2 tablespoons chopped fresh basil leaves
    • 1 tablespoon balsamic vinegar
    • 1/4 teaspoon coarse salt
    • 3 ounces Gorgonzola cheese
    • 1/4 cup light or heavy cream

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    Preparation

    Preheat the oven to 425 degrees.

    To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.

    Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

    To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.

    Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.

    Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

  • Califlower and Potato Curry – allo gobi

    Califlower and potato curry

    I have also had this with carrots added.  Also excellent. Califlower is not my thing but while traveling, a friend ordered this dish and the memory is still with me. 

    1 ½ cups chopped fresh coconut (or substitute 1/2 cup toasted coconut and 1 1/2 cups of coconut milk)

    7-8 T oil

    1 ½ onions, chopped

    Curry Powder:

        5 dried red chilis

        2 tsp coriander seeds

        1/8 tsp mustard seeds

        1/8 tsp fenugreek seeds

        ¼ tsp cumin seeds

        1 inch cinnamon stick

        4 peppercorns

        2 cloves

        ½ tsp turmeric

        ½ tsp paprika

        1 heaped tsp tamarind

        ¾ inch piece of fresh ginger, grated

        4 cloves garlic, finely chopped

    1 cup potatoes, peeled, chopped large pieces

    14 ounces cauliflower cut into large flowerettes

    Topping:   Toasted Coconut, Almonds, or Cashews 

    Soak 1 cup coconut in 2 cups of warm water, blend, then strain reserving milk. 

    In non-stick pan heat oil and remaining chopped coconut for 2-3 minutes.Set aside.

    Heat oil and sauté half the onions for 2-3 minutes and set aside.

    Heat oil and sauté red chilis, coriander, mustard, fenugreek, cumin seeds, cinnamon, pepper, cloves for 30 seconds and remove from heat.

    Now put coconut, onions, spices, into a blender.  Add turmeric and paprika and tamarind and ½ cup water and grind to smooth paste. 

    In saucepan, 4 T oil sauté ginger and garlic for 15 seconds, followed by balance of chopped onions for 7-8 minutes until translucent, add spice paste and sauté for 2 minutes, then add a little water and sauté potatoes for 5 minutes.  Salt, add water to cover and cook 5-7 minutes. 

    Then add cauliflower, coconut milk and cook until done.

    Serve with rice.

    If that recipe is too tough or you don’t have all the ingredients, you can substitute a can of coconut milk and you can always use a curry powder that has most of the ingredients above.  Feel free to leave out the potatoes or to add some carrots to the mix or just use califlower alone.    Best vegetarian dish!

  • Butter Chicken (Murgh Makhani)

    2 T peanut oil

    2 pounds chicken thighs (boned and quartered)

    2 oz butter or ghee

    2 tsp garam masala

    2 tsp paprika

    2 tsp coriander

    1 T chopped fresh ginger

    1/4 tsp chili powder

    6 cardamon pods bruised

    1/2 tsp ground cinammon or 1 cinnamon stick

    11 oz pureed tomatoes

    1 T sugar

    3/4 cup sour cream  OR 1/4 cup yogurt, 1/2 cup cream, and 1 T lemon juice

    Brown thighs in oil in batches, set aside.

    Combine butter and spices and stirfry for 1 minute. Add chicken to spices and stir to coat.

    Add tomato, sugar and simmer for 15 minutes until sauce is thick.  Add yogurt, cream and lemon and simmer for 5 minutes.

    Serve with rice and poppedoms.

  • Broccoli, Bacon and Onion Salad

    Broccoli, Bacon and Onion Salad

    5 cups broccoli florets (from about 1 large bunch)

    • 8 slices bacon
    • 2/3 cup olive oil
    • 3 tablespoons red wine vinegar
    • 1 cup chopped red onion
    • 1/2 cup toasted salted sunflower seeds
    • 1/2 cup raisins (optional)
    • 1/2 cup diced turkey or ham (optional)

    Preparation

    Cook broccoli in medium pot of boiling salted water until crisp-tender, about 2 minutes. Drain well. Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon. Whisk oil and vinegar in medium bowl to blend. Mix in onion. Season to taste with salt and pepper. (Broccoli, bacon and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.)  If you are feeling in a hurry you can also use vadalia onion dressing or Champagne Vingarette.

    Combine broccoli and bacon in large bowl. Toss with enough dressing to coat. Garnish with sunflower seeds. Pass remaining dressing separately.

  • Rosemary Olive Scones

    1/3 c half & half or milk

    1/2 c finely chopped onions

    1/4 c Kalmata Olives coarsely chopped

    1 1/2 c flour

    1 c uncooked oats

    1 T sugar

    2 tsp baking powder

    1/2 tsp dry or 1 1/2 tsp fresh rosemary chopped

    3/4 tsp pepper

    1/2 tsp salt

    1/2 c butter

    Mix dry ingredients, then wet, then combine. Mix until just barely moist. Knead and spread into two rounds 8 inch circles.

    Cut into 8 slices.

    Bake on greased cookie sheet 450 degrees 18-20 minutes.

  • Cheese Scones

    2 c flour

    2 T sugar

    1 T baking powder

    1/4 tsp garlic salt

    1/4 tsp onion salt

    1/4 tsp salt

    1/4 tsp baking soda

    1 egg

    1/2 c sour cream

    5 T vegetable oil

    1/4 c milk

    2 c cheddar cheese

    Mix dry ingredients, mix wet including cheese. Combine and stir just until moist. Knead 7-8 times on floured surface.  Pat 1/2 dough into 1/2 inch thick on greased baking sheet.  Cut into 8 wedges. Repeat. You should have two rounds. Bake 375 degrees for 15-18 minutes or until golden brown.  Serve with Chili or Butternut Squash Soup.

  • Green Pasta – al verde pasta

    Green Pasta – al verde pasta

    Fresh Spinach works great in this recipe.

    My mom didn’t have a food processor when I was kid, so all this would have been hand chopped.  I loved green spaghetti night.  I didn’t have the original recipe, so I kept trying to find a recipe that came close.  This is the grown up version, my mom would not have used hot pepper flakes, feeding so many kids, but it does make it good.  Speaking to many different cooks, they assumed that green spaghetti would be pesto.  Maybe, but my mom had limited ingredients.  She would use basil and parsley fresh from the garden, and she  may have walnuts and almonds, but certainly no pine nuts. 

    Ingredients:

    • 5 cloves garlic
    • 1 bunch green onions
    • 3 cups packed fresh basil, stems removed
    • 3 cups packed fresh italian parsley or spinach or swiss chard, stems removed
    • 1 lemon; remove zest and squeeze juice
    • 1 (10oz) jar stuffed olives, drained
    • 1 (3 oz) jar capers, drained
    • 1 cup freshly grated Parmesan cheese
    • 1/4 – 1/2 teaspoon hot pepper flakes
    • good quality olive oil

    Preparation:

    In food processor, with the motor running, drop in garlic, green onions, and lemon zest. Process until finely minced. Add olives, capers, & hot pepper flakes and process until finely minced. Add as much parsley and basil as will fit and process with pulse turns. Repeat until all ingredients are processed. With motor running, add lemon juice and Parmesan cheese. Slowly add enough olive oil to make a “pesto” consistency. Separate into 1 cup containers. Each cup coats about a pound pasta.  I like it on fettuccini or spaghetti. Mix sauce with hot pasta and toss well. Garnish with cherry tomato quarters and fresh basil leaf slivers. Sauce freezes well.
    Fettuccini noodles

    I made this green pasta into a pasta salad, served cold and added chopped olives and tomatoes. Add a bite Lite Champagne Vinegarette or Dill Ranch so it is moist. Everyone loves it!

  • Brown Sugar-Walnut Streusel

    BROWN SUGAR-WALNUT STREUSEL
    Adapted from Baking From My Home to Yours
    10 tablespoons unsalted butter, at room temperature
    1/2 cup sugar
    2/3 cup (packed) light brown sugar
    2/3 cup all-purpose flour
    1/2 teaspoon salt
    1 cup chopped walnuts
    Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed.  Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface.  Refrigerate until needed.  Covered well, the crumb mixture can stay in the refrigerator for up to 3 days.
    This is a little more than you need for the 7-x-11-inch breakfast cake … or not: my husband always says that there’s no such thing as too much streusel.

  • Almond Struesel Scones

    Almond Streusel
    3 tablespoons Gold Medal® all-purpose flour
    2 tablespoons sugar
    2 tablespoons finely chopped almonds, toasted
    2 tablespoons firm butter or margarine
    Scones
    2 cups Gold Medal® all-purpose flour
    1/4 cup sugar
    2 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup firm butter or margarine
    1/2 cup chopped almonds, toasted
    1 egg
    1/2 cup half-and-half
     
  • Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
  • In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
  • Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.