Hummus

Recipe and pic courtesy of Shauna Yousef 

Made by her 11 year old! “She did it all on her own and it tastes better than any restaurants”

Ingredients:

-1 15 oz can of chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)

-1/4 cup lemon juice

-1/4 cup tahini

-2 tbsp olive oil

-1 garlic clove minced

-1 tsp cumin

-Salt to taste

-Paprika to garnish

-2 to 3 tbsp water

Recipe: 

In food processor, mix tahini and lemon juice for 30 seconds, scrape down sides, mix another 1 min. Add garlic, cumin, salt oil. Mix for 30 secs, scrape sides, mix for another min. Add 1/2 chickpeas, mix for 1 min, scrape sides, add other half of chickpeas, mix for additional 1 to 2 mins til smooth. It'll be thick, so add 2-3 tbsp of water til desired texture.

Sprinkle top with paprika.

Italian Style Beef Soup

Ingredients: 

1 large steak, cut into small pieces

½ large red onion, chopped

6 cloves fresh garlic, chopped

1 28 oz can diced tomatoes

2 cans or 1 bag frozen whole green beans

2 cans or 1 bag of frozen sliced carrots

2 48 oz cans beef broth

1 lb mini shells or ditalini pasta

3 Tbs Extra Virgin Olive Oil

Italian seasoning, oregano, parsley, salt and pepper to taste

Directions: 

In a large soup pot on high, cook the beef and onions in the olive oil until browned, then add in the garlic. Saute' 5 minutes or so.

Season well, add diced tomatoes, stir to combine. Add in the beef broth, cover and bring to a full boil. Lower temp and and let simmer for about 10-15 minutes.

Check for seasoning again, then bring back to a boil and add in the pasta. Cook as directed on package. Add in the carrots and string beans and lower to simmer.

Serve with grated cheese on top.

This makes a very large pot, cut everything in half to make less. 

Tina's Home Made Hummus

Recipe and pictures courtesy of Tina Giongetti Alessandro

So easy so delicious!  I followed this:

1/3 cup tahini

1/4 cup lemon juice

1 teaspoon salt

2 cloves garlic, halved

1 tablespoon olive oil

1 pinch paprika

16 oz can chick peas

If to thick I added 2 tablespoons water 

Your going to love it

Peter's Sherry Shrimp

Recipe and photo courtesy of Peter Francis Battaglia

 

Wild US caught shrimp, dusted with seasoned flour

Sauté till almost done in olive oil

Add more olive oil, a sliced clove of garlic, and deglaze the pan with some sherry

Reduce, then add the shrimp back and lightly cook on both sides for 1 min per side

Add a small pat of unsalted butter, mix around in the pan

Squeeze in some fresh lemon

Season with a little sea salt, black pepper and some chopped parsley

Serve on crostini.

Valerie's Crab Cake Stuffed Mushrooms

 

Recipe and picture courtesy of Valerie Alava Ross

Ingredients:

 

1 lb crab meat

1/4 cup diced onions

1/4 cup diced celery

 (both quick sautéed in microwave or stovetop till soft)

 1 egg

 1/4 cup mayo

1/4 cup panko

1 tbsp dijon mustard

Old Bay Seasoning

juice from 1/2 lemon

cayenne pepper

1 tsp worcestershire sauce  

dash of tobasco sauce

 

Directions:

 

Combine ingredients. Wash and stem them. Fill each shroom with mixture, top with a melted butter/panko mixture (crumb topping). Bake @ 350 for 20 minutes.

 

 

Shrimp, Corn and Potato Chowder

 

 

 

Ingredients:

2 Medium Russet potatoes, diced
6 slices bacon, cooked and crumbled
1 large onion, diced
4 stalks celery
4 med carrots, diced
1 bag (12oz) frozen corn
15 extra large or 25 large shrimp, chopped
1/2-3/4 cup shredded Cheddar cheese
48 oz can chicken broth
1 quart of whole milk
3 TBS flour
1 stick unsalted butter
2 tsp Paprika
2 tsp dried thyme
Salt and pepper to taste

 

 

 

Directions:

In a large heavy bottomed pot, on high heat, melt the butter. Add in the corn, onions, celery, carrots and potatoes.  Sprinkle with Paprika, Thyme, Salt and Pepper to taste. Cook about 5-10 minutes, stirring frequently. 

 

Sprinkle the flour over the veggies and stir around for 2-3 minutes to coat and cook out the flour.
Slowly add in the chicken broth.  After all the broth is in, add the shrimp and bring to a boil.
Let simmer for 10-15 mins or until the potatoes and carrots are cooked. Salt and pepper as needed.  

 

Lower burner to low and stir in the milk. Cook for about 5 minutes. Remove pot from heat and add in the cheddar cheese and bacon. Blend well and return to heat for another 10-15 minutes.

 

Serve with chopped bacon, shrimp and cheddar on top.

Mini Frittatas

Ingredients:

1 pound sweet Italian sausage
1 red & 1 green pepper, diced
1 large Onion, diced
1 dozen Eggs, beaten
2 cups Whole Milk
8 ounces Sharp Cheddar cheese, shredded
3 TBS Olive Oil
1 TBS Italian Seasoning
½ teaspoon Salt
½ teaspoon Pepper
2 teaspoons fresh or dried Parsley

Directions:

Preheat oven to 375 degrees. Spray a 9 x 13 inch

casserole dish with non-stick cooking spray or brush thoroughly with olive oil. Boil the sausage links 10-15 minutes, drain and set aside to cool. When cooled, dice into small pieces.

In a large skillet, sauté the onions and peppers in the olive oil for 5-10 minutes, stirring often. Add in the sausage and seasonings, mix well. Cook over medium heat another 5 minutes.

In a medium bowl, whisk together eggs and milk.
Spoon the sausage and peppers into the bake dish and spread all around in an even layer. Pour the egg mixture over the top. Sprinkle the top with the Cheddar cheese and parsley.

Cover with foil, and bake 35-40 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 15-20 minutes, or until set and lightly browned.

Jessica's Lasagna Cupcakes

Recipe courtesy of: Jessica McCoy

Ingredients

... 1 cup marinara sauce

3/4 pound ground beef

12 wonton wrappers

8 ounces shredded mozzarella

3 ounces Parmesan cheese

4 ounces Ricotta cheese

(optional) basil for garnish

Directions

1)Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2)Brown beef and season with salt and pepper. Drain.

3)Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

4)Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

5)Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

6)Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

7)Garnish with basil and serve.

Jessica's Pizza Cupcakes

Recipe courtesy of: Jessica McCoy

Ingredients

2 cups of flour, white or wholewheat

1 tsp salt

1 tsp sugar

1 tbsp baking powder

1/4 cup olive oil

1 cup powder milk

1 cup of water

2 medium eggs

1-2 tomatoes, seeded and cut

1 cup fresh or canned mushrooms, cut

1/2 green or red bellpepper, cut in small pieces

1 cup seeded olives, black or green, sliced

100grs Mozzarella cheese (low fat)

Directions

Combine flour, salt, sugar, milk powder, baking powder. Add water, olive oil, and eggs and blend with handmixer, to obtain a liquid consistency.

Add oregano to the mix and pour into a greased and floured muffin tray.

In each cupcake, Add pieces of mushroom, tomato, olive, bell pepper and top with mozzarella cheese.

Bake at 180degrees C for 30-45 min.

Drop Yeast Rolls

Recipe courtesy of: Lucinda Graniel

My Mom's 'drop' yeast rolls. 2 yeast pkg.s, 2 Tble.s warm water, dash sugar. Mix, set aside. 1 cup cooled, scalded milk, 3 beaten eggs, 1/2 cup oil, 1/4 cup sugar, dash of salt, and yeast prep. Add 2 cup flour and whisk well, add 2 more cup and fold in with wooden spoon. Add 1/2 more cups if needed to make a loose batter. Let rise. mix down. Spoon onto greased pan, let rise 10 min. Baked at 350* until brown.( 20 min.)



Cheesy Garlic Bread

Ingredients:

1 loaf of Italian or French Bread
3 TBS of butter, softened
2 TBS of minced garlic, smashed
1 tsp of extra virgin olive oil
2 TBS grated Parmesan cheese
1 TBS parsley
3/4 cup of shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees.

In a bowl, mix butter, garlic, olive oil, parmesan cheese, and parsley. Cut bread in half, lengthwise. Spread butter mixture over the two halves of bread.

Sprinkle mozzarella cheese on evenly on top of bread. Sprinkle with a little Parsley.
Place on baking sheet.

Cook approximately 10 minutes, or until bread is lightly toasted and mozzarella cheese topping is melted.

Slice with a serrated knife, serve immediately.

Nancy's Home Made Dinner Rolls

Recipe courtesy of Nancy Josland Dalsin
Nancy's Locally International Cuisine
http://nancyscuisuine.blogspot.com/2011/08/homemade-dinner-rolls.html

HERE'S ALL YOU HAVE TO DO:

1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams)
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.

Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.

Jalapeno and Cheddar Cheese Cornbread

Recipe courtesy of Nancy Josland Dalsin

Vegetable oil for the pan
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 to 4 tablespoons sugar, optional
Dash ground chipotle chile pepper or cayenne pepper
1/4 cup fresh finely chopped jalapeno pepper
1 cup (4 ounces) shredded Mexican blend of cheeses, Cheddar Jack, or sharp Cheddar cheese
8 ounces sour cream
3/4 cup milk
1 large egg, beaten
4 tablespoons melted butter
Preparation:

Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside. Heat oven to 400°.
In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, and cheese.

Heat the skillet or pan in the oven or on the stovetop

Artichoke, Leek, and Taleggio Frittata

Recipe courtesy of Jenn Marshall

Serves four as a main, eight as an appetizer.

5 baby artichokes, trimmed
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium leeks (white and light green parts only), trimmed, washed, and thinly sliced (1-1/2 cups)
6 large eggs
3 oz. Taleggio cheese, cut into 1/4-inch cubes (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. chopped fresh thyme

Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.

Heat 2 Tbs. of the olive oil in a 10-inch nonstick skillet over medium heat. Add the artichokes, a pinch of salt, and a couple of grinds of pepper. Cook the artichokes until lightly browned on one side, about 4 minutes. With a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute. Add 1/4 cup water and bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 4 minutes. Remove the cover and cook until any remaining liquid is evaporated. Transfer to a small bowl.

Add 2 Tbs. of the oil and the leeks to the pan with a pinch of salt. Increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes. Transfer to the bowl with the artichokes.

Whisk the eggs in a medium bowl. Add the artichokes, leeks, Taleggio, parsley, thyme, and 1/2 tsp. salt.

Position an oven rack 6 inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes. Slide the spatula under the bottom to keep it from sticking. Put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more. Slide onto a serving platter and serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 4; Protein (g): 8; Monounsaturated Fat (g): 8; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): 280; Cholesterol (mg): 165; Fiber (g): 2;

Steamed Clams Italian Style

Ingredients:

2 cups Chicken Broth
2 TBS chopped Garlic
1 TBS Parsley
2 TBS Butter
Juice of 1 Lemon
1 TBS Lemon Zest
6 Slices of Lemon


Directions:

Melt butter in large, deep sauce pan on Medium High. Add in the Chicken Broth, Garlic and Lemon Juice.
Sauté’ fo 2-3 minutes. Bring to a boil, add the clams, toss in the Lemon slices, Lemon Zest and Parsley on top and cover.
Keep lid on until you see that the clams have all opened. Discard any that do not open. Transfer to a warm platter and pour all the juices over the top.

Caramelized Balsamic Onions

These can be stored in a air tight container in your fridge for up to a week. These are perfect over steak, burgers, or for an appetizer over some toasty bruschetta topped with Gorgonzola.

Ingredients:

3 medium-large onions (white, yellow or red)
2 tablespoon Extra Virgin Olive Oil
1 TBS Balsamic vinegar
1tsp Worshishire Sauce
Salt and pepper, to taste

Directions:

Peel and slice onions. Heat oil in large saucepan over medium heat. Add onions, salt and pepper, stir to coat onion. Cook for 10 minutes, stirring every few minutes. If the onions start to color too much or catch on the bottom of the saucepan, reduce the heat. Add the Balsamic vinegar and Worshishire and stir into onions. Be sure to scrape the bottom of the pan to remove all the flavors.

Reduce to medium/low and cover pan. Stir onions every five minutes and check that they are not burning on the bottom of the saucepan. Cook for another 20-30 minutes or so, until onions have reached the desired color and texture.

Greek Salad

Recipe courtesy of Peter Francis Battaglia

A crisp and refreshing Greek Salad...a fine dice of red onion, celery, cucumber, oregano, red wine vinegar, Greek Olive oil (it's sooo good), some salad greens, ripe tomatoes, kalamata olives, squeeze of fresh lemon...toss together, and top with delicious feta cheese..

Black Fermented Garlic Butter

Recipe courtesy of Nancy Josland Dalsin

The Taste:
This is an obviously caramelized product. Molasses-like in its deep rich color and it’s slightly sweet and sticky presentation. The first taste is garlicky yes, but more along the lines of slow roasted garlic, quite tame. In addition there are strong sweet-savory notes. This must be umami-rich. Again, a crack research team is investigating.

Read more at Suite101: Black Garlic, New Gourmet Ingredient: Umami-rich, Deeply-flavored, Fermented - Odd and Wonderful http://www.suite101.com/content/black-garlic-new-gourmet-ingredient-a103710#ixzz1BWowlyAl

Directions
1 stick of butter (1/4 of a pound)
2 tbs of Italian Parsley finely chopped
2 tbs of chives finely chopped
zest of one lemon
6 cloves of black fermented garlic
whip all ingredients together

Hot Crab Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
1 TBS milk
1 teaspoon Worcestershire sauce
1 TBS Horseradish
2 cloves garlic, minced
6 ounces crabmeat, diced
1 pinch salt
1 pinch ground black pepper

Directions

In a medium bowl, mix cream cheese and milk until soft and smooth. Blend in Horseradish, lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic and crab meat. Store, covered, in refrigerator until ready to use.

To serve warm, heat in microwave for 3 to 4 minutes.

Spinach and Cheese Stuffed Portabello Mushrooms

Recipe by Nancy Josland Dalsin

Ingredients:

4 large portobello mushrooms, stems and gills removed, stems chopped. Discard gills, (to remove gills, just scrape out with a spoon)
5 ounces goat cheese (or provolone, feta or mozzarello)
1/2 of a red bell pepper, finely diced
1 package (10 oz) frozen spinach, thawed and thoroughly drained
2 cloves of garlic, finely diced
1 tablespoon olive oil, plus additional for greasing pan
2 tablespoons fresh basil, chopped or 1 tsp of dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons bread crumbs, preferably panko crumbs

Directions:

Preheat oven to 375 F.

In a bowl, stir together chopped mushroom stems, goat cheese, red peppers, garlic, olive oil, basil, spinach, salt, and pepper. Stuff mushroom caps with the filling. Lightly grease a baking pan with olive oil, then place the caps smooth side down. Top with bread crumbs, cover with foil, and bake 30 minutes. Remove foil and bake 15 minutes longer, until golden brown.