Soup, Stew and Chili, Uncategorized

Ingredients:

1 Tbsp olive oil
1 small onion, chopped
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/2 tsp cardamom
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1 15 oz can pumpkin or 2 cups roasted, pureed pumpkin
1 12 oz can evaporated milk
6 Tbsp plain greek yogurt
Parsley leaves for garnish

Directions:

Add 1 Tbsp oil to large pot or dutch oven. Cook onion and garlic until soft. Stir in spices, cook one more minute to release flavor of spices. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to simmer, stirring occasionally for about 15 minutes. Add milk and simmer for a few minutes. If desired, for a smoother texture, cool and puree soup, return to pan and simmer for a half hour. Serve with yogurt and parsley garnish.

Appetizers, Entertaining, Seafood and Fish

Ingredients:

1 can refrigerator buttermilk biscuits
1 cup shredded Monterey Jack cheese
2 green onions chopped
1/2 cup mayonnaise
1/2 pound baby shrimp (1-1/2 cups or so)
1 tsp dill

Directions:

Preheat oven to 350 degrees. Coat mini muffin tin with cooking spray.
Split biscuits in thirds, pressing each third in to the the muffin cups.

Mix cheese, green onion, mayo, shrimp and dill in a bowl.  Place about a tablespoon of shrimp mixture in each biscuit-filled muffin cup. Bake for 20 minutes or until the puffs are golden and bubbling.

Appetizers, Breakfast, Entertaining

Charcuterie list of ingredients:
Hard Salami
Prosciutto wrapped mozzarella or asparagus cut in bite side pieces
Boursin Herb Cheese or Brie
Cheddar and Monterey Jack Cheese Slices
Water Crackers
Seed Crackers (Mary’s Gone Crackers from Lunds & Byerlys)
Lemon Madeline Cookies (Lunds & Byerlys)
Figs
Mini Bananas
Kumquats
Cara Cara Orange Slices (peel orange before slicing)
Rosemary Sprigs
Blackberries
Blueberries
Raspberries
Strawberries
Pitted Olives
Marmalade

Other items to add:
Mini grapes
Carrots
Cauliflower
Broccoli
Small pickled vegetables
Small chocolate cookies or chocolate dipped pretzels
Mini Muffins
Mini Scones
Mini Popovers
Whipped Cream
Fruit or Vegetable dip

Served with Bacon Spinach and Mushroom Breakfast Strata, Orange Juice/Mimosas, Coffee

Bread and Bisquits

Ingredients:
4 eggs
2 cups milk
2 cups flour
1 tsp salt

Directions:
Preheat oven to 450 degrees. Grease deep custard cups, popover pan or muffin tin.
Beat eggs slightly with hand mixer. Add milk, flour and salt. Beat until smooth. Do not overbeat.

Fill custard cups or popover pan cups 1/2 full, muffin cups 3/4 full. Bake 10-15 minutes or longer until deep golden brown. Immediately remove from pan and serve hot.

Breakfast, Muffins & Sweet Breads

Ingredients:
1/4 cup quick oats
1/4 cup shredded wheat cereal
1/4 cup All-bran cereal
1/4 cup water
1/4 cup shortening
3/4 cups sugar
1 egg
1 and 1/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup buttermilk

Preheat over to 375 degrees. Pour 1/4 cup water over quick oats, shredded wheat and All-bran cereal. Set aside. Cream sugar, shortening and eggs. In a separate bowl, combine remaining dry ingredients. Combine all ingredients together by gradually adding buttermilk, cereal mixture and flour mixture to the shortening mixture. Fill buttered muffin tins about 3/4 full. Bake for 25-30 minutes.

Dinner, Seafood and Fish

Ingredients:
Uncooked shrimp with tails on
1/4 cup butter
1/4 cup olive oil
1/2 cup chopped fresh cilantro leaves and stems
4 large garlic cloves, chopped
1/2 tsp crushed red pepper
3 TBSP lime juice
1/4 cup shedded parmesan cheese

Directions:
Peel shrimp. Cook in Butter and oil until pink and cooked through. Add remaining ingredients. Serve over rice or pasta.

Desserts, Ice Cream

Ingredients for 2 quarts:

1 cup strong *anise hyssop tea made from fresh cuttings (see directions below)
1 and 1/2 cups milk
1 cup plus 2 TBSP Sugar
3 TBSP flour
1/2 tsp salt
2 eggs, beaten
2 and 1/2 cups fresh blueberries
2 tbsp lemon juice
2 cups heavy whipping cream or half and half
1 TBSP anise liqueur or 1 tsp anise extract plus 1 TBSP rum.
(1 TBSP rum will work without additional anise flavor if the hyssop tea is strong enough)

Directions:

Combine blueberries and lemon juice in a small saucepan. Heat until the berries burst and can be easily mashed. Process in a small food processor if desired. I like to leave some visible blueberry chunks. Cool.

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Microwave directions: cook on high for 2 minutes, whisk, cook 2 minutes longer, whisk again, repeat until thickened.

Gradually stir 1 cup of hot mixture into beaten eggs. Add egg mixture into remaining hot mixture. Cook one minute on stove or in microwave (if using microwave method). Add blueberry mixture.

Refrigerate at least 2 hours.

Add cream and liqueur before freezing in ice cream maker.

Anise Hyssop Tea:
Cut about 4 cups of fresh Anise Hyssop leaves and flowers. Remove tougher stems. In a large saucepan, add about 2 cups of water to the Hyssop. Bring to a boil. Turn off heat, cover and allow the mixture to gradually cool. Leave the pan cooling on the stovetop for an addition hour or so for a strong tea. Strain out the leaves and flowers before using in the ice cream recipe.

Desserts, Ice Cream

Ingredients for 2 quarts:

1 cup plus 2 TBSP Sugar
3 TBSP flour
1/2 tsp salt
2-1/2 cups milk
2 eggs, beaten
2 cups heavy whipping cream
1 TBSP vanilla extract

Directions:

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Microwave directions: cook on high for 2 minutes, whisk, cook 2 minutes longer, whisk again, repeat until thickened.

Gradually stir 1 cup of hot mixture into beaten eggs. Add egg mixture into remaining hot mixture. Cook one minute on stove or in microwave (if using microwave method).

Refrigerate at least 2 hours.

Add cream and vanilla before freezing in ice cream maker.

Desserts, Pies and Tarts

Ingredients:
1 and 1/2 cups unbleached flour
1/4 cup shortening
1/4 cup butter
1/2 tsp salt
1 tsp cinnamon
1 Tbsp sugar
5-6 Tbsp water well chilled

Directions:
Cut butter and shortening into flour. Add remaining ingredients. Combine into dough. Roll out to 1/8″. Cut in roughly 6″ circles. Fill with fruit fillings (raspberry, apple, lemon, sweet potato, blueberry, etc.) Before baking, brush with egg and sprinkle with cinnamon sugar.
Bake at 375 on parchment paper or a non-stick baking sheet for about 25 minutes.

Dinner, Seafood and Fish

Shrimp Taco Ingredients:
1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges

For the Slaw and Shrimp Taco Sauce:
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic peeled
1/2 small jalapeño seeds and membranes removed
1/4 cup finely chopped fresh cilantro leaves
1/4 salt
Zest and juice of 1 small lime about 2 teaspoons zest and 3 tablespoons juice
2 cups shredded cabbage or slaw mix

Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with ½ tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.

Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about ½ cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.

Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining ½ tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.

Assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings.