Blog Archives

Chestnut Roast

Chestnut Roast
Print Recipe
Fresh Chestnuts or canned may be used in this recipe.
Servings Prep Time
8 People 60 minutes
Servings Prep Time
8 People 60 minutes
Chestnut Roast
Print Recipe
Fresh Chestnuts or canned may be used in this recipe.
Servings Prep Time
8 People 60 minutes
Servings Prep Time
8 People 60 minutes
Ingredients
For Coating
Servings: People
Instructions
  1. Melt the butter and saute the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl.
  2. Drain the chestnuts and add to the bowl. Mix these ingredients together well.
  3. Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic. The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts. Season the mixture with salt and pepper to taste.
  4. Preheat the oven to 400˚ F.
  5. Pour a little of the oil into a roasting pan and put into the oven to heat.
  6. Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs.
  7. Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking.
  8. Serve the Chestnut Roast cut into slices with your favorite brown gravy.
Share this Recipe


Chayote & Corn Stuffed Chilies With Red Sauce

Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Ingredients
Filling
Batter
Red Sauce
Servings:
Instructions
  1. Roast chili peppers according to your favorite method. (If you do not have a gas-stove or an open flame, heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides.)
  2. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the skins. Carefully remove skins from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.
Filling
  1. In a heavy skillet, heat oil on medium-high.
  2. Add garlic, onion and chayote, cook until onion is translucent and mixture begins to brown, stirring frequently.
  3. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
  4. Gently mix in breadcrumbs and nutritional yeast.
  5. On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chilies may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.)
Batter
  1. In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt.
  2. Gradually mix in water to form a batter of medium consistency.
  3. Heat 1-1/2 inches of oil in a large skillet over medium heat*.
  4. Lightly roll each stuffed chili pepper in flour.
  5. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary.
  6. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side.
  7. Remove and drain on absorbent paper.
Red Sauce
  1. In a food processor or blender, puree garlic and onion with tomato sauce.
  2. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin.
  3. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
To Serve
  1. Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle.
  2. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves.
  3. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
Recipe Notes

*The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.

If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.

 

Share this Recipe


Cashew Nut Roast With Herb Stuffing

Cashew Nut Roast With Herb Stuffing
Print Recipe
Cashews, onions and spices make this wonderful Nut Roast.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Cashew Nut Roast With Herb Stuffing
Print Recipe
Cashews, onions and spices make this wonderful Nut Roast.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
For The Stuffing
Servings:
Instructions
  1. Preheat oven to 400˚F and line a 1lb loaf pan with a long strip of nonstick paper; use some of the butter to grease the tin and paper well.
  2. Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat.
  3. Grind the cashew nuts in a food processor with the bread and garlic, and add to the onion, together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste.
  4. Mix all the stuffing ingredients together.
  5. Put half the cashew nut mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top.
  6. Dot with the remaining butter. Stand the pan in another pan to catch any butter which may ooze out, and bake for about 30 minutes, or until firm and lightly browned. (Cover the roast with foil if it gets too brown before then.)
  7. Cool for a minute or two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper.
  8. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.
Share this Recipe


Avocado And Green Chili Soup

Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
  2. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
  3. Pour the mixture into a serving bowl, garnish, and serve immediately.
Share this Recipe


Apple Barley Soup

Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
  2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
  3. Cover and cook for one hour or until barley is tender.
  4. Add apples, parsley and lemon juice.
  5. Cook for 5 minutes or until apples are slightly soft.
  6. Discard bay leaf and serve.
Share this Recipe


Armenian Eggplant Dip

Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400˚ F.
  2. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft.
  3. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
  4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
  5. Season with salt, pepper and nutmeg.
  6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
  7. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.
Share this Recipe


Artichoke Saute

Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
  2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
  3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
  4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
  5. Stir in mushrooms and cook until mushrooms are tender.
  6. Stir in tomato; cook until tomato is thoroughly heated.
Share this Recipe


Artichokes & Peas

Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Ingredients
Servings: people
Instructions
  1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
  2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
  3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
  4. Add the peas and continue cooking until they are done.
  5. Let any liquids reduce until they are syrupy.
  6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
  7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.
Share this Recipe


Brussels Sprouts with Shallots, Garlic, and Walnuts

Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. **Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
  2. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute.
  3. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
  4. Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts and cook, stirring, until golden and fragrant, about 2 minutes.
  5. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
  6. Transfer to a serving bowl and sprinkle with the Parmesan.
  7. Serve immediately.
Share this Recipe


Mom’s Basic Cheese Sauce

Mom's Basic Cheese Sauce
Print Recipe
A basic cheese sauce.
Prep Time
30 minutes
Prep Time
30 minutes
Mom's Basic Cheese Sauce
Print Recipe
A basic cheese sauce.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Blend four and oil, add the water and blend with flat potato masher. Heat, stirring constantly and add the accent, salt, McKays seasoning. Blend well.
  2. Add the Velveeta, mayo, and lemon juice. Stir until well blended.
Recipe Notes

Variations:

1 - 2 cups of water may be added for a thin sauce (like that used on scalloped potatoes.)

Add a little marg. or butter with 2 Tbl lemon juice to use on vegetables like broccoli or creamed asparagus.

Share this Recipe