Rosemary - Lemon Nuts

Rosemary - Lemon Nuts

This recipe is from our good friend Kathy from Saint Paul, MN.  They make a nice hostess gift at Christmas packaged in cellophane bags with a ribbon.  They are delicious!

Ingredients:

1 pound (450-500g) unsalted mixed nuts (walnuts, pecans, and cashews)
2 Tbsp maple syrup
2 Tbsp chopped fresh rosemary
½ tsp cumin
1 Tbsp white sesame seeds
Zest of 1 lemon (use a micro plane to zest the lemon)
1 to 2 tsp kosher salt (depending on how salty you like them)

Directions:

1. Preheat oven to 350°F.
    Line a baking sheet with parchment paper.
2. Mix the nuts in a large bowl.
3. Combine the chopped rosemary, cumin, sesame seeds, lemon zest and kosher salt in a small bowl and mix until fully combined.
4. Add the maple syrup to the nut mix and toss until nuts are fully coated.
5. Once the nuts are fully covered with maple syrup, add the rosemary mixture on teaspoon at a time, mixing each time, to ensure that it is evenly distributed.
6. Pour the nut mixture onto the prepared baking sheet.
 One recipe will fit on a cookie sheet with sides.
7. Bake for 18 to 20 minutes; stirring every six minutes. Cool.
8. Store in an airtight container for up to one week. Or, refrigerate to store for a longer period.

Orzo Salad with Chicken or Shrimp

Orzo Salad with Roasted Chicken

This salad recipe is from my friend Annie.  You can use a cooked chicken, purchased from the grocery store, or 2 barbecued chicken breasts.  For a variation you can substitute grilled shrimp.
This salad can also be vegetarian or used as a side salad (without the chicken/shrimp) for a lamb or beef dinner. For a vegan salad, use tofu instead of feta and substitute cauliflower or jack fruit for the chicken.

Serves 4 (can be doubled) for 8

Ingredients:

8 oz of orzo (uncooked)
3 cups of chicken broth or vegetable broth
1 cup of red & yellow grape tomatoes, halved
3 1/2 oz of feta cheese (1/2 package) cut into 1/2-inch cubes
(about 3/4 cup)
1/2 cup fresh basil, chopped
1/2 cup green onions, chopped
1/4 cup pine nuts, toasted
1 cup chopped fresh spinach, stems removed
2 roasted red peppers, skin removed, chopped *
2 cups of cooked chicken or shrimp

Dressing:
1/8 cup red wine vinegar
1 TBS fresh lemon juice
1/2 tsp honey
1/4 cup olive oil

Directions:

To make the dressing, whisk the vinegar, lemon juice and honey in a small bowl.  Gradually whisk in the oil.  Season with salt & pepper.  The dressing can be made 2 days ahead.  Cover & chill.

Bring the broth to a boil in a large heavy saucepan.  Stir in the orzo, reduce the heat to medium. Cover partially and boil 9-11 minutes, stirring occasionally until tender, but still firm. Drain.  Transfer to a large wide bowl, tossing frequently until cool.

Mix in the tomatoes, feta, basil, spinach, red peppers and green onions.  Add the vinaigrette and toss to coat.  Season with salt & pepper. (Can be made 2 hours ahead.)   Top with the chicken or shrimp.  Let stand a room temperature to serve.  Sprinkle with pine nuts before serving.

* You can use roasted red peppers from a jar.

Elaine's Famous Barbecued Chicken

This is the chicken ready to go on the BBQ. Place the chicken directly on the grill (no pan).

This recipe is from my friend Elaine in Naples, FL.
Guaranteed to be better than buying a cooked "cook" from Publix!
Super easy as it doesn't need a lot of time in preparation and cooks in one hour!

Ingredients:

1 4.5 - 5 lb Organic whole chicken
1 TBS olive oil
1 TBS butter
2 tsp seasoning, lemon pepper or your favorite chicken seasoning
1 apple, cored and cut in quarters
1/2 lemon, cut in 2 quarters

Directions:

Heat the barbecue to 400F, using all burners.
Turn one side off.
Cut up the apple and lemon and put the pieces inside the cavity. Tie the legs with string to hold in place. Rub the oil and butter over the chicken and sprinkle with the seasoning all over.
Place the chicken, breast side up, directly on the grill,  on the side where the burners are off.
Close the lid.
In 30 minutes, turn the chicken over. Close the lid.
Check the temperature using an instant read thermometer. It should be about 145-150F in the thickest part of the breast.
Remove the chicken and let it rest covered with tinfoil for 10 minutes.
Slice and serve.

Crab & Cucumber Bites

Serves 4

Ingredients:

1 Cup of Jumbo Lump Crab
1 TBS Mayonnaise
Juice from 1/2 lime
1 tsp chopped cilantro
salt & pepper
Sprinkle of paprika
1 English cucumber, sliced

Directions:

Slice the cucumber into 1/4" rounds.
Gently mix the crab with the mayonnaise and lime juice
Add salt & pepper.

Spoon the crab mixture onto each cucumber round, and sprinkle with the cilantro and paprika.

Serve chilled.

This is a good brand of pasteurized jumbo lump crab meat. There is less shell and large pieces of crab. 

Corn & Red Pepper Stir Fry

Serves 4

Ingredients:

1 TBS butter
1 TBS olive oil
3-4 cobs of fresh corn
1/2 red pepper, finely chopped
1 TBS chopped shallot or mild onion (optional)
1 TBS fresh parsley or dill, chopped
Salt & Pepper

Directions:

Heat a medium size frying pan to medium.
Add the butter and olive oil.
Add the onion /shallot and fry gently for 1-2 minutes.
Add the corn and red pepper.
Gently stir for about 3-4 minutes. Do not overcook. The corn should be just heated through.
Remove from the heat, and add the parsley.
Season with salt & pepper.
Serve as a side dish.

Crab Pizza Dip

This is delicious dip that looks like a pizza, served on a round plate with crackers to dip.

Serves 6

Ingredients:

1 8 oz package of Philadelphia Cream Cheese, room temperature
1-2 tsps finely chopped shallot or green onion (optional)
1 tsp Worcestershire sauce (optional - for color)
10 oz chili Sauce
5-7 oz white, jumbo lump crab meat
1 TBS chopped Italian Parsley

Directions:

Mix the cream cheese, Worcestershire sauce and shallot together in a bowl till smooth.
Spread it on a 8" pie plate or decorative plate.
Top with the chili sauce.
Break up the crab and spread it evenly on top of the chili sauce.
Sprinkle with the chopped parsley.
Cover & refrigerate.
Take the dip out about 10 minutes before serving.
Serve with a firm cracker for dipping.

Perogies - Potato & Cheese Filling

A Ukrainian tradition, these dumplings can be filled with Cheese & Potato, Cottage Cheese, Sauerkraut, or Blueberries. We always had them at Christmas and Easter celebrations. They are also called Varenyky (dumplings).

Dough Ingredients 

3 cups of all purpose flour 

1 egg 

1/2 to 3/4 cup of warm water 

1 tbs butter 

1/8 tsp salt 

Combine water, egg, salt and butter. Add to flour and mix well.  Form into a ball and knead until smooth. 

Brush with oil and let stand 15 to 30 minutes in a bowl covered with plastic wrap. 

Break off a piece of dough about the size of a tennis ball and roll out using a bit of flour.  Cut into circles - 3" in diameter. Put about 1 tbs of filling in the center and fold the circle in half.  Pinch the edges to seal, careful not to get any filling in the edges.  Set aside on a floured plate and cover with a tea towel.

To make a mushroom sauce, fry one lb of mushrooms in butter with 1 small chopped onion.  Add 1 cup of sourcream, salt and pepper and heat through

Potato & Cheese Filling

4 potatoes 

1 tsp salt, pepper to taste 

1 tbs butter 

1/2 pound of extra old (sharp) 

cheddar cheese, grated 

Peel the potatoes and boil them.  Drain.  While still hot, add the butter and cheese, salt and pepper and cover till the cheese melts a little.  Mash until smooth. Add fried onions if desired. The filling can be made ahead and kept in the fridge for the next day. 

Cooking Directions  

Drop into boiling, salted water one at a time and stir gently.  Cook on medium heat, 15-20 minutes.  Test if they are ready when they float to the top.  Strain and add 2 tbs of butter and toss gently. 

Serve with sourcream or mushroom sauce.  Add fried onions on top if desired.

Barramundi with Ginger & Soy

Serves 2 

Ingredients: 

2 barramundi fillets

4 tsp soy sauce

1 tsp grated ginger

2 spring onions

2 tsp Coriander or cilantro

Pinch of salt

4 tbsp white wine

Directions: 

Cut a square of tin foil or parchment paper and place the barramundi in tinfoil, sprinkle with salt grated ginger, soy, spring onion sliced and coriander and salt. Fold tin foil over until completely sealed and bake for about 5 minutes in a pan at 375F degrees (or grill on a barbeque) so the fish steams in the tin foil.

Stuffed Eggplant

This recipe was given to me by Frank Carrapetta in Sydney, Australia.
Serve for lunch with a side salad.

Serves 2

Ingredients: 

1 medium sized eggplant cut in 1/2

2 T olive oil 

¾ lb ground veal 

2 T chopped onion

1 clove garlic minced

2 T chopped green pepper 

¼ tsp tabasco or sprinkle of cayenne  (optional)

½ tsp salt 

¾ cup cooked rice (brown or white) 

Small can (7-10 z) of Hunts tomato sauce (or your favorite brand)

Juice from ½ lemon 

¼ cup grated parmesan or asiago cheese 

Directions: 

Heat oven to 375F.  Grease a large shallow baking pan, or spray with PAM.  Cut washed, unpeeled 

Eggplant in half lengthwise.  Scoop out the centers and chop them into ½ inch cubes.  

Heat oil in frying pan.  Add the onion, green pepper and sauté for 5 minutes, add the garlic and sauté 

Another 1 minute.  Remove and set aside.  Add more oil and sauté the chopped eggplant till lightly browned.  Remove and set aside. 

Add a bit more oil and sauté the ground meat, salt, pepper and tabasco.   When done, add the small can of tomato sauce,  onion, garlic, pepper and eggplant and cooked rice back into the pan and toss to combine. 

Brush the cut edges of the eggplant with oil.  Stuff the eggplant with the meat mixture. 

Bake in oven for 25-30 minutes.  Remove from the oven, sprinkle with lemon juice and sprinkle with grated cheese.  Serve as a main course with a salad. 

Serves 2

Turmeric Fried Rice

Ingredients: 

Canola oil
2 eggs, beaten
1 tablespoon minced garlic
1 tablespoon minced ginger 

1 tsp turmeric
4 chopped green onions, 1/8-inch slice
4 cups cooked, day old jasmine rice (add 1 teaspoon of turmeric to raw rice to cook in the flavor and color)
2 tablespoons light soy sauce
1/2 teaspoon white pepper
Salt to taste 

Directions: 

Cook jasmine rice ahead to give you 4 cups. When cooking, add 1 tsp of turmeric to the raw rice to give it flavor & color. 

It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add scallions and rice and heat thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning.

Veal Cannelloni

Ingredients: (for the filling)

½ lb ground beef 

½ lb ground pork 

OR 

1 lb ground veal 

½ cup tomato juice 

3 tsp lemon rind 

Nutmeg and cinnamon

1/8 cup bread crumbs 

¼ cup parmesan cheese 

1 egg 

¼ cup cooked spinach, chopped

Salt & pepper 

1-2 cups of grated Mozzarella cheese 

1 jar of your favorite tomato sauce (Michael's of Brooklyn is excellent, or Rao)

1/4 - 1/2 cup of parmesan cheese for topping

Directions: 

Cook the meat over medium heat.  Drain the fat.  Add ½ cup of tomato juice and simmer on low heat for 15 minutes stirring often.  Don’t let it get too dry.  Sprinkle with nutmeg and a pinch of cinnamon. 

Add 3 tsp grated lemon rind.  Cool. 

Then, add the bread crumbs, parmesan cheese, egg, spinach and salt & pepper.  Mix well. 

Boil the pasta (fresh) for 15-20 seconds.  Drain, pat dry and cool.  If you are using packaged cannelloni or lasagna noodles, follow the package directions.  Cook & cool. 

To assemble, put the filling on the pasta and roll up.  Spread some tomato sauce on the bottom of a baking dish. 8 x 12 pyrex or baking pan works well. Place the cannelloni on top of the sauce, seam side down, and sprinkle with mozzarella cheese, then more tomato sauce and parmesan cheese.  Cover and bake 20-25 minutes at 350F till heated through.  Let stand 5 minutes before serving.

Spaghetti Sauce

Ingredients: 

1 lb ground beef or veal

1/2 finely chopped onion

1 28 oz can Hunts tomato sauce

1 14 oz can of chopped, peeled tomatoes

1/2 cup red wine

1/2 cup water

2 tbs tomato paste

1 tsp dried oregano or marjoram *

1/2 tsp ground cinnamon (secret ingredient)

2 tbs finely chopped flat leaf parsley

salt & pepper

pinch of sugar

Directions: 

Brown the onions in 2 tbs olive oil. Add the meat and brown. Add the tomato paste and stir for 2 minutes. Add the cinnamon and oregano. Add the tomatoes, wine and sauce. Add the parsley, salt and pepper to taste and a pinch of sugar.

 Bring to a boil, then simmer 2 hours covered, stirring occasionally. If it gets too dry, add a bit more water. 

This is a great sauce with spaghetti, or for lasagna. 

 

* You can use fresh herbs if you have them. 

Veal Meatballs

Ingredients: 

1 lb ground veal

¼ cup parmesan cheese

1/8 cup egg white (about 1 egg white)

1/8  cup bread crumbs

 1/8 cup Tomato Juice

1 tsp Italian seasoning (Penzey's Tuscan)

Salt & pepper

Chopped shallot (1/4)

1 TBS chopped fresh parsley

1/4 tsp Garlic powder

Directions: 

Mix lightly and make into balls.  Place on a baking sheet on tin foil, or parchment paper. Bake at 350F – 15 -20 minutes.

Heat your favorite pasta sauce in a pot.  Add the meatballs and heat gently for 20 minutes. 

Serve with your favorite pasta. 

Parmesan Potatoes - Oven Fries

Ingredients: 

¼ cup grated parmesan 

½ tsp garlic powder

¼ tsp paprika

1/8 tsp cayenne

Salt to taste

3 Russet or Red potatoes, cut into wedges

3 TBS olive oil, divided 

2 TBS chopped parsley

Directions: 

Preheat oven to 475F with a baking sheet inside. 

Combine the cheese, garlic powder, paprika, cayenne & salt in a small bowl. 

Coat the potato wedges with 1 TBS olive oil in a large bowl, then add the parmesan mixture and toss and coat the potatoes.  Remove the baking sheet from the oven and coat with the remaining oil.  Place the wedges on the hot pan and roast until golden brown, about 15 minutes per side. (Total 30).

Return fries to bowl and sprinkle with parsley.

Kale & Bean Soup

Ingredients: 

1 tablespoon of olive oil

6-8 cloves of garlic (crushed or minced)

1 large onion, chopped

4 cups of kale, chopped

4 cups of chicken or vegetable broth (for vegan)

2 (15oz) cans of beans (white or red)

2 tomatoes, chopped

1 cup parsley, chopped

1 tsp. dried thyme, or 1/2 tsp fresh

1/2 teaspoon dried rosemary, or 1/4 tsp fresh chopped

salt and pepper to taste

Directions: 

In a large pot, heat the olive oil then add the garlic and onion. Sauté until soft and then add kale and sauté until wilted. 

Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5-10 minutes. 

Use a hand blender to mix the remaining beans and broth until smooth. Mix into soup and simmer for 15-20 minutes. Serve in bowls and garnish with chopped parsley.

Gazpacho

This recipe is from my friend Sue Sherwood. So easy to make a great on a hot summer day.

Ingredients: 

1 28 oz can of tomatoes, peeled and chopped, or 2 fresh tomatoes 

1 green pepper 

3-4 celery sticks

1 onion 

2 tsp parsley chopped 

1 tsp chives chopped 

1 clove garlic 

1 English cucumber 

3 tbs red wine vinegar 

2 tbs olive oil 

1 tsp salt 

¼ tsp pepper 

½ tsp Worchester sauce 

48 oz (6 cups) of tomato or V8 juice 

Directions: 

Chop all ingredients and combine them in a large glass bowl. You can finely chop them if you like a smoother consistency, or use a larger dice to make it more 'chunky'. 

Cover and chill at least 4 hours.  

Keeps 2-3 days in the fridge. 

Homemade Chicken Soup

Ingredients: 

1 Chicken, cut up into pieces (or buy it cut up) 

water to cover the chicken 

1 large carrot

2 celery sticks

1 bay leaf

1/2 onion

6 peppercorns 

1/2 tsp kosher salt

Put all the ingredients in a pot and bring to a boil. Skim off the the foam from the top of the pot as the water heats. Once it boils, cover, and return to a gentle simmer for about 2 hours. 

Strain the broth. Add salt/pepper if more is needed. 

You can save the boiled chicken and have it when it's warm or cold on a sandwich. 

Then, I roast two chicken breasts at 350F for about 20 minutes,  with the bone in seasoned with salt/pepper Italian spices. Cool. You can buy a cooked chicken, and chop up the breast and high meat into 1" cubes.

Peel and slice a couple of carrots.

Chop about 1/2 cup green beans into 1" lengths. 

Slice 2 stalks of celery on the diagonal - about 1/4" slices. 

Dice 2 potatoes into 1/2" cubes, or cook some soup pasta. 

Roughly chop 2 Tablespoons of Italian parsley.

Then, drop the beans into boiling water to blanch them for about 1 minute till bright green. 

Remove the beans, then put the carrots and celery in to simmer till tender. 

Remove the carrots and celery.  Then add the potatoes or pasta and boil gently till cooked. 

Add the cooked vegetables to the broth - heat. 

Lastly, add the chopped cooked chicken and stir gently. 

Top with chopped parsley.

It is so good! Nothing is overdone and the colors are bright. 

Homemade soup has more taste than the boxed or canned version, especially when you can add your favorite vegetables and make a hearty meal out of it. 

I remember seeing soup like this in Unionville - sold in large mason jars where you can see all the ingredients. It makes a beautiful gift! 

Italian Bean Salad with Lemon & Fresh Herbs

Ingredients: 

1 15 oz can of chickpeas or cannellini beans, rinsed & drained
1 TBS chopped fresh basil
1 TBS chopped fresh Italian parsley
1 TBS fresh lemon juice
3 TBS olive oil (or any other oil)
1 TBS red wine vinegar or white balsamic vinegar
1 small garlic clove, pressed or chopped very fine 

1 zucchini, grilled and chopped (optional)
1/2 red pepper, roasted and chopped (optional)
1/2 orange or yellow pepper, roasted and chopped (optional)

1/4 cup freshly grated or shredded parmesan cheese (optional)
or nutritional yeast for vegan option

kosher salt, fresh pepper

Directions:

Combine all the ingredients in a bowl except the cheese, salt & pepper. Toss gently to blend.

Add the cheese or nutritional yeast, and then season with salt/pepper to taste. Toss again.

This salad can be made 4 hours ahead. Cover and refrigerate. Serve cold or at room temp.
I made it and had it the next day too and it was delicious.

The original recipe, if you'd like more cheese/oil is: 4 TBS oil, 2 TBS lemon juice and 1/3 cup parmesan, then 2 TBS of basil and 2 TBS parsley (same amount of garlic).

Nonni's Parsley Potato Salad

This is a super-easy potato salad recipe that goes well with hamburgers or chicken. 

To make this salad, use 1 1/2 lbs of new potatoes (Yukon Gold or Baby Dutch), the small ones.

Boil with the skins on till done, but still firm. 

Remove and cool slightly. 

Remove the skins and cut the potatoes in half. 

Mix a dressing of: 

2 Tbs canola or safflower oil 

2 Tbs white wine vinegar 

Salt and pepper 

1 bunch of parsley finely chopped (about 1 cup loose, stems removed)

Pour the dressing over the potatoes while still warm.

Toss in a bowl and serve cold or at room temperature. 

Mix up more dressing if needed. 

Serve with chicken, sausages or any summer barbecue meats.

Scallops with Roasted Red Pepper & Caper Tapenade

Serves 3 (2 per person)

This is an appetizer, but could be served as a main (6 per person).
Sides of green beans, rice, or quinoa. 

Tapenade Ingredients: 

3 tablespoons of chopped roasted red peppers 

1 tsp chopped fresh parsley

1 tablespoon of capers

1 tablespoon of chopped green onion or shallots

1 tsp red wine vinegar

2 tsp olive oil 

Salt & pepper to taste 

1 clove of garlic minced

Directions: 

Mix all the above ingredients in a bowl. 

Grill or sauté the scallops till golden brown in a tablespoon of olive oil with salt and pepper, turning once.

Serve on a place (2 per person) and top with the tapenade.