Chicken Wings, Cloche & Stuffed Tomatoes w/ Spinach!

Chicken Wings

20 chicken wings
1 cup soy sauce
1/2 cup cider vinegar
1/4 cup brown sugar
1 large onion chopped finely
1 clove garlic minced
1/4 tsp ginger
1/4 cup oil
dash cayenne pepper

Mix ingredients together and soak overnight in refrigerator.
Bake at 350 for about 20 minutes.

Cloche

1 large onion diced
1 clove garlic minced
2 tabs olive oil
2 cups yellow crooked neck squash diced
2 cups fresh tomatoes diced
1 cup diced green pepper
2 cups frozen or canned corn
1 tab cider vinegar
1 cup cheddar cheese grated
dash pepper/salt

Sauté ingredients except cheese for 1 hour than
place in casserole dish and top with cheese.
Bake 1/2 hour at 350.

Stuffed Tomatoes with Spinach

1 package frozen chopped spinach
1/2 lemon juice
4 tabs mayonnaise
4 tabs parmesan cheese
1/2 tsp Worcestershire sauce
1 tsp season salt
1/4 tsp garlic salt
1/4 tsp Tabasco

Cook spinach and thoroughly drain pressing out as much water as possible.
Mix all ingredients together.
Cut tops off tomatoes and clean out most of insides ( just like a pumpkin :)
Stuff tomatoes fill with mix place in glass dish and cook at 350 till done
about 15 minutes.

Have fun,
Karen

3 New Recipes from Karen! As of July 25TH

RECIPE 1:

Hot and Sticky Apricot Glaze Chicken

2/3 cup apricot preserves
1/4 cup white wine vinegar
2 tabs hot mustard
2 cloves garlic minced
8 chicken thighs with skin or
6 chicken breast

Directions:

Whisk first four ingredients over medium heat till apricot preserves
are melted. Salt and pepper chicken. Brush chicken with glaze and
grill. Glaze as needed.


Recipe 2:

Tuna with tomato basil

1 tab olive oil
1 large onion diced
1/4 cup celery diced
1/4 cup parsley minced
1 clove garlic minced
7 roma tomatoes diced
1 bay leaf
Fresh basil

Directions:

In large skillet sauté first five ingredients. After 10 minutes when tender
add tomatoes and bay leaf. Sauté covered 10 -15 more minutes. Remove from
heat and mix in fresh basil.
Sprinkle tuna with salt and pepper and grill in olive oil till desired
doness in separate pan. Serve tuna and top with tomato basil mixture.


Recipe 3:

Chicken salad with apples

3 chicken breasts
1/2 cup coarsely chopped walnuts
1 granny smith apple diced
1 bag watercress
1 head bibb lettuce
1 lemon
1/4 cup walnut oil
1/2 cup chopped celery

Directions:

Sauté chicken in olive oil till done. Cool and chop or shred.
Preheat oven to 325 degrees and spread walnuts on cookie
sheet. Bake walnuts 6-8 minutes and be careful not to burn.
Chop apple and sprinkle with lemon juice.
Wash lettuce and watercress and toss. Add apple, walnuts and
chicken to lettuce and watercress. Toss with dressing. This is
a light but flavorful fun summer salad.

Dressing:

Whisk 1 tab lemon juice, salt, pepper and
walnut oil together.

Have fun...

Karen

RECIPE 9 ~ SPAGHETTI WITH RADDICHIO, PINE NUTS & RAISINS

Pasta and Raisins? It sounds weird but it's really yummy and another use for those pine nuts you bought at Costco.

1/3 cup raisins
6 tablespoons extra-virgin olive oil
3 cloves garlic
10 oz raddichio (or escarole), shredded
salt and freshly ground pepper
1 1/4 lb spaghetti (or other favorite pasta)
6 tablespoons pine nuts
Soak the raisins in luke warm water to cover for 30 minutes. Drain and set aside.
Cook your pasta per the instructions on the box until al dente.
While the pasta is cooking, heat the olive oil over low heat. Add the garlic and saute, stirring frequently, until translucent, about 2 minutes. Add the raddichio, stir to coat well with the oil and season to taste with salt and pepper. Cover the pan and continue to cook over low heat, stirring occasionally, for 10 minutes.
Drain the pasta and add it to the frying pan containing the raddichio. Add the raisins and cook over low heat, stirring frequently, for 2 minutes. Sprinkle each serving with pine nuts (and fresh parmesan cheese if you like) and serve hot.

RECIPE 8 ~ GRATIN OF ZUCCHINI, EGGPLANT AND CHICK-PEAS

This is a nice summer meal served with a loaf of crusty bread, pasta, or rice on the side

1 16 oz can of chick peas
3 tablespoons of olive oil
2 small yellow onions, quartered
1 large green (or red) pepper cut into 1 inch squares
3 Asian (slender) eggplants (or substitute yellow squash), cut into 1 inch thick slices
3 zucchini, cut into 1 inch thick slices
4 cloves of garlic, finely chopped
1 16 oz can of chopped tomatoes
1 cup vegetable stock
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil
1/2 teaspoon dried thyme or 1 teaspoon fresh
Salt and freshly ground pepper
1/2 cup fresh grated parmesan cheese

In a large frying pan over medium heat, warm the olive oil. Add the onions and bell pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the eggplant and zucchini and continue to cook until lightly browned, about 10 minutes longer. Add the garlic and cook, stirring, for 1 minute. Increase the heat to high and add the tomatoes, vegetable stock, red pepper flakes, basil, thyme and chick-peas. Bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Season to taste with salt and pepper.
Preheat the oven to 375. Oil a shallow 2 qt. baking dish. Pour the vegetable mixture into the prepared dish. Sprinkle the parmesan cheese evenly over the top. Bake until golden and bubbling around the edges, about 20 minutes. Let cool for 10 minutes and serve.

Recipe 7 ~ Tomato Dal

Like Indian food? Here's an easy recipe that can be a side dish or main meal -- we eat it as a meal with basmati rice.

1 1/2 cups red or brown lentils or yellow or green split peas
4 cups water
2 dried chilies, whole (I don't add these -- if you like spice, add them)
1/4 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds (I use ground cumin)
1 cup chopped onions
1 16 oz can chopped tomatoes with juice
1 teaspoon grated fresh ginger root
1 tablespoon fresh lemon juice
1/2 - 1 teaspoon garam masala (you will find this in the spices at your local grocery store)
salt to taste
Wash the lentils or peas in several changes of cold water. In a medium pot, cover them with the water and add the whole dried chilies, turmeric, and salt. Bring to a boil, reduce the heat, simmer, stirring often, until very tender. This will take about 45 minutes to an hour. It may be necessary to add more water to prevent sticking, but only a half cup at a time. The final consistency should be fairly thick.
When the lentils are almost cooked, heat the oil in a small pan. Add the cumin seeds and cook for 10-15 seconds. Stir in the onions and ginger and cook until the onions begin to brown. Add the tomatoes when the onions have sauteed 5 minutes and continue to cook another 5 minutes. When the lentils are tender, remove and discard the hot peppers. Stir in the onion mixture, lemon juice, garam masala, and salt to taste.
Variation
Spinich-Tomato Dal: Add 4 cups of chopped, fresh spinach to the onions after they have sauteed 5 minutes.

Recipe 6 ~ Barbados Black Bean Cakes with Mango Salsa

Barbados Black Bean Cakes with Mango Salsa

If nothing else, try the Mango Salsa with something barbequed -- it's delicious!

Mango Salsa:
2 cups peeled, diced mango
1/2 cup diced red bell pepper
1/4 cup finely diced red onion
1 serrano or jalepeno pepper ( do this to taste)
2 tablespoons coarsley shopped fresh cilantro
2 teaspoons mined fresh ginger root
1 tablespoon fresh lime juice

Black Bean Cakes:
2 15-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 cup finely chopped red onion
1 egg white, slightly beaten
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1/3 cup dry whole wheat bread crumbs
Nonstick cooking spray
1 tablespoon olive oil
Chopped fresh cilantro and Lime wedges for garnish (optional)

Combine all mango salso ingredients in a bowl and set aside.

For black bean cakes, place beans in a large bowl and coarsley mash them until they stick together. Add cilantro, onion, egg white, cumin, garlic, allspice, and cayenne pepper. Mix until well blended.

Divide the bean mixture into 8 equal parts and shape into patties. Coat patties with bread crumbs. Spray both sides of patties with the cooking spray.

Heat oil in a skillet over medium heat. Add bean cakes and fry until golden brown on both sides, turning once, about 8 minutes total. Serve warm with mango salsa. Makes about 4 servings.

Recipe 5 ~ Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

This recipe is fast and delicious. You can actually save half of this in a sterile jar (just put a thin coat of oil on top) for weeks. Pine nuts are expensive at the grocery store, but you can get a great deal on them at Costco. You can refrigerate pine nuts for months, so you will definitely use the large bag (use on other pasta dishes, pizza, etc.). If you are making this for two people, I suggest cutting this recipe in half.

Pesto

3/4 cup oil-packed, sun-dried tomatoes drained
3/4 cup pitted black olives (California, Italian or Kalamata)
2 garlic cloves
1 packed cup chopped fresh basil OR Italian flat leaf parsley (I prefer basil)
1/2 cup pine nuts
1/2 cup olive oil (use a little oil from the sun-dried tomatoes for flavor)

Your favorite pasta (I use whole wheat fusilli or tri-colored fusilli). 1/4 pound of pasta per serving.

Toppings

Chopped fresh tomato
Fresh Parmesan cheese
Coarsely ground pepper

Or

Steamed veggies of your choice

Mix all the pesto ingredients in a blender or food processor (I actually cut this recipe in half and mix it in my mini chopper) until they are coarsely blended -- not pureed. You will probably have to scrape the sides a few times as you are mixing.

Cook your pasta al dente per the instructions on the package.

Drain the pasta and toss with the pesto -- only use about a tablespoon or two per serving. Pesto is not meant to be a sauce, rather a light coating of intensely flavored paste. The fist time you make this, I suggest slowly adding the pesto and testing to your taste.

Serve the pasta immediately with any or all of the toppings.

This recipe is from “Sundays at Moosewood Restaurant”.

RECIPE 4 ~ Breaded Orange Roughy over Tomato Arugula Salad

Breaded Orange Roughy over Tomato Arugula Salad

Ingredients:

1/2 cup plain dry breadcrumbs
1 lb orange roughy fillets
1 teas oregano
3 teas olive oil


4 cups arugula or spinach if you prefer
6 roma tomatoes
1 large cucumber
2 tab tarragon vinegar
2 tab vegetable oil
2 teas Jam (any flavor you like)
1 clove minced garlic

Directions:

Preheat oven to 450
Sprinkle fish with combination of salt/pepper/oregano
Place breadcrumbs on plate
Turn fish and coat with breadcrumbs
Grease glass pan with olive oil
Bake fish 10 -15 mins till done

Dice tomatoes
Dice cucumbers
Toss tomatoes and cucumbers with arugula

Mix tarragon vinegar, with vegetable oil, garlic and jam

Place salad on plate, top with dressing and place fish on top.
Works well served with wild rice.

Hope you all like it......