Recipes of the Week - September 24th

Warm Mustard Pepper Sauce Recipe http://www.cdkitchen.com/recipes/ 1 cup Chopped mustard greens or Swiss chard 1/2 cup Coarsely chopped green pepper 1 large Red-ripe tomato, cored, quartered 1/4 cup Loosely packed chopped cilantro 2 Fresh hot green chiles, stemmed and seeded 2 cloves Garlic, peeled 1 tablespoon Mild olive oil 1/2 teaspoon Ground cumin 1/2 teaspoon Ground coriander 1 tablespoon Dijon-style mustard 1 teaspoon Sugar 1/2 teaspoon Salt, or to taste 1/3 cup Heavy cream Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes. Butternut Squash Gratin Recipe http://www.cdkitchen.com/recipes/ 1 butternut squash apple cider 2 tablespoons minced shallots or onions 2 teaspoons fresh ginger, grated nutmeg salt and pepper to taste 1 cup whipping cream 2 eggs Peel the squash. Cut into small dice or coarsely grate. I have a cutter which cuts it into small pieces. Put in saucepan and cover with apple cider. Simmer until the squash is very tender. Drain juice and reserve. Butter a baking dish and turn squash into dish. Add shallots, and seasonings. Beat eggs in cream and add to squash. Add 1/2 of the reserved apple juice. Puree about half the squash. I use a hand blender to create a puree with plenty of larger pieces. Bake at 350 until it is set. (45 min to 1 hour) Baked Tomato With Squash Recipe http://www.cdkitchen.com/recipes/ 1/2 cup wheat germ 4 large tomatoes 1/2 cup chopped summer squash 1 large celery stalk, diced 1/2 green pepper, diced 2 tablespoons olive oil 1/4 cup Cheddar cheese 1/4 teaspoon salt 1/4 cup bread crumbs Preheat oven to 350 degrees. Lightly grease a small casserole dish and sprinkle it with wheat germ. Slice tomatoes into thick pieces and place on wheat germ. Sauté onion, squash, celery, and pepper together in olive oil. When hot, add Cheddar cheese, salt, and enough bread crumbs to hold the mixture together. Layer over the tomatoes and sprinkle again with wheat germ. Bake 15-20 minutes. Veggie Tart Recipe 1 refrigerated pie crust (9-inch size) 2/3 cup light cream cheese with chives 1 medium zucchini, thinly sliced 1 medium yellow squash, thinly sliced 2 plum tomatoes, sliced Heat oven to 425 degrees. Line a baking sheet with foil. Unfold the pie crust on waxed paper and roll it to about a 14-inch circle. Transfer crust to baking sheet. Spread cream cheese on crust to within 2 inches of edge. Distribute the zucchini and squash evenly over cream cheese top with tomatoes. Fold plain edge of dough over vegetables to form a crust. Bake for 30 minutes, or until crust is lightly browned.

Recipes of the Week - September 17th

Grilled Tomato, Onion, and Bread Salad From: http://allrecipes.com/Recipe/Grilled-Tomato-Onion-and-Bread-Salad 2 red onions, sliced 1/2 inch thick 8 plum (Roma) tomatoes, cored 4 tablespoons olive oil, divided 4 cups cubed Italian bread 2 teaspoons dried thyme leaves salt and pepper to taste 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices 1/2 cup shredded fresh basil 3 tablespoons red wine vinegar 2 tablespoons olive oil Preheat an outdoor grill for medium-high heat. Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers. Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes. Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat. French Tomato Soup From: http://allrecipes.com/Recipe/French-Tomato-Soup 1 tablespoon butter 1 large onion, chopped 6 tomatoes, peeled and quartered 1 large potato, peeled and quartered 6 cups water 1 bay leaf 1 clove garlic, pressed 1 teaspoon salt 1/2 cup long-grain rice Melt butter in a large saucepan over medium heat. Saute onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes. Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot Spicy Yard Long Green Beans From: http://www.everything2.com/index.pl?node_id=1073658 1 tblsp oil 1 tblsp red curry paste (or more to taste, but be careful: it's hot) 2 lime leaves 2 tsp fish sauce 1/2 lb chicken, or firm tofu, cut into bite-sized pieces, or shrimp (which cook less time and so are added later). 2 cups yard-long green beans, cut into 1 inch lengths Heat the oil in a pot or wok and sauté the curry paste and lime leaves for about a minute. Add the fish sauce and pork/chicken/tofu (not shrimp) and toss for a minute or two, till meat begins to lose its colour. Add the beans and a little water, cover, and cook for about 5 minutes, till the beans are soft, stirring occasionally: keep a close eye on the pot so it doesn't dry out and burn, and add more water if necessary. If you're using shrimp, add it for the last minute of cooking. Serve immediately with jasmine rice. Very tasty.

Recipes of the Week - September 10th

Sautéed Cucumbers 3 Tbsp. butter or margarine 2 cucumbers peeled, seeded and finely sliced 1/4 cup 35% cream pinch of nutmeg salt and pepper, to taste 3 Tbsp. dill or chives, chopped, While 3 Tbsp. butter or margarine is melting in a skillet, peel, seed and finely slice cucumbers. Sauté cucumbers until they begin to shine. Add cream and pinch of nutmeg, salt and pepper, to taste and stir constantly over low heat. Add dill or chives, and place in serving dish. Raita 1 medium tomato, diced 1 small cucumber, peeled and chopped 1 scallion, finely chopped 1 t fresh mint, finely chopped 1/4 t toasted cumin seeds 1 1/2 c firm plain yogurt salt and pepper Combine all ingredients. Chill for at least 30 minutes before serving. Roasted Tomatillo Salsa from: http://www.epicurious.com/recipes/food/views/102586 1/2 lb fresh tomatillos 2-3 fresh serrano chiles or other hots 1-2 garlic cloves, unpeeled 1/4 cup fresh cilantro 1/2 large onion, coarsely chopped 1 teaspoons coarse salt Preheat broiler. Remove the husks from the tomatillos and rinse under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender and sauce is ready to serve. Tomatatoes From http://allrecipes.com/Recipe/Tomatatoes/Detail.aspx 6 small red potatoes, scrubbed 1 clove garlic, peeled 4 tomatillos 1/4 cup butter 1/4 cup milk salt and pepper to taste Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes. Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain. Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper. TOMATO AND CHARD PIE ½ lb chard, shredded ½ lb tomatoes, peeled and chopped 2 tablepsoons olive oil 1 clove garlic, crushed 1 onion, peeled and chopped 4 tablespoons chopped fresh parsley 1 teaspoon dried sage 2 eggs, beaten ¼ lb cheddar cheese, grated Shortcrust pastry for your flan dish Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20 cm/ 8 inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 400°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, chard, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot.

Recipes of the Week - September 3rd

APPLE & CELERY BREAD 2 c. apples, fresh, diced (do not peel) 1/2 c. celery, fresh, diced 3 lg. eggs 1 c. vegetable oil 1 3/4 c. sugar 3 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. baking powder Beat eggs in mixing bowl. Add oil and sugar; mix well. Add apples and celery; blend. Sift together dry ingredients and add to above mixture; just to blend. Pour into a greased loaf pan and bake at 350 degrees for 1 hour. APPLE CELERY SALAD To prevent apple slices from turning dark, soak in 1 cup orange juice about 20 minutes until well coated. 2 med. tart apples 1 c. sliced celery 1/4 c. chopped walnuts 1/8 c. mayonnaise 1 tsp. sugar Dash ground allspice ½ tsp. lemon juice Pare, quarter, core and dice two apples. Save remaining apples. Place in medium size bowl. Stir in celery and walnuts. Blend remaining ingredients in one cup measure. Toss lightly to mix with apples, celery and walnuts. Quarter and core remaining apples. Cut into thin slices for garnish. COOL CUCUMBER - MACARONI SALAD 1 lb. macaroni 1 tsp. salt 1 1/2 c. vinegar 1 1/2 c. sugar 2 tbsp. mustard 1 tsp. garlic powder 1/2 tsp. pepper 1 tbsp. parsley 1 med. onion, chopped 1 med. cucumber, peeled & cut into pieces Cook pasta until almost tender. Drain and toss with small amount of vegetable oil to prevent sticking. Set aside. In blender, process cucumber and onion and the rest of the ingredients until vegetables are finely pureed. Pour over macaroni. Stir until blended and refrigerate overnight. It will look like too much dressing, but the macaroni will absorb it. This salad improves upon standing. BLUE POTATO SALAD 1 lb of BLUE potatoes, cooked and peeled 1/3 c. finely chopped onion 1/2 c. finely chopped celery 1 tbsp. vinegar 2 tsp. French's mustard 1/2 to 2/3 c. mayonnaise Salt and pepper to taste 4 hard cooked eggs, chopped Chop potatoes into bowl with 1 tablespoon vinegar. Add onion, celery, mustard, salt, pepper, eggs, and smaller amount of mayonnaise, adding more, if necessary, to moisten. Cover and chill several hours. After standing, may need more mayonnaise.