Tomatoes and Eggs

INGREDIENTS

1    large ripe tomato

2    tablespoons  butter

3    eggs

¼   cup Feta cheese

1    tablespoon sour cream or yogurt

½   teaspoon salt if you must

METHOD

Slice off a thin slice from the top and bottom of the tomato and remove the stem part. Slice the tomato into ¼ inch slices and halve them into semi-circles. Melt the butter in a medium non-stick skillet over medium heat and add the tomato slices. Cook the tomatoes for 4 to 5 minutes, turning occasionally. Set aside in a bowl or serving dish.

Whisk together the eggs, Feta cheese and sour cream until thoroughly mixed and pour into the skillet. Cook the eggs, turning occasionally, until stiff, about 3 to 5 minutes. Serve the eggs covered by the tomatoes and accompanied by toast.

NOTE: This recipe will serve one or two people and can be doubled or more to serve larger groups using, of course, larger skillets.

Adapted from a recipe by my mom many years ago.

Shrimp Farfalle

INGREDIENTS

1    cup dry mini or regular farfalle pasta

1 ½   cups arugula

¼   cup basil leaves

½   cup Parmigano-Reggiano cheese, grated

3    tablespoons pine nuts

3    cloves garlic

1    tablespoon olive oil

¼   cup dry white table wine

½   pound medium shrimp, shelled, deveined

METHOD

Cook the farfalle according to package directions to al dente state. Drain and set aside.

In a food processor, add the arugula, basil, cheese, pine nuts and garlic, Pulse until ingredients are finely chopped. Add the olive oil and process until smooth. Heat a large skillet over medium heat and add the wine. Add the shrimp and cook until they are thoroughly pink. Remove with a slotted spoon and set aside.

Add the pesto mix to the skillet and bring to a simmer. Add the pasta and mix thoroughly. When the liquid is almost evaporated, remove the skillet from the heat and let it sit for a minute. Serve the pasta covered with the shrimp.

Adapted from a recipe in Cooking Light magazine

Citrus Carrots with Craisins

A great side dish for those that do not like vegetables or for those that do. Think Thanksgiving.

INGREDIENTS

4-6 large carrots, peeled, cut diagonally to ¼  inch

1    juice of a large lemon

2    tablespoons honey

¼   cup dry white table wine

2    tablespoons olive oil

1    grated peel of 1 large lemon

1    cup craisins (dried  cranberries)

METHOD

In a large sauce pan, stir together the carrots, lemon juice, honey, table wine, olive oil and lemon. Bring to a boil over medium-high heat, reduce heat to a simmer and cook for about 15 minutes until carrots are tender and glazed. Stir in the craisins and continue to simmer until they are plumped and the liquid is absorbed, about 5 more minutes.

Adapted from a recipe at AllRecipes.com

SPAM and Nuts Pasta

No, I'm not kidding. This is made with good ol' SPAM from the days of old. It is really good, also. Trust me but don't tell the family until after dinner.They might not even know what it is.

INGREDIENTS

8    ounces dry linguini or similar pasta

2    tablespoons olive oil

2    shallots, minced

4    cloves garlic, minced

1    cup walnuts or pecans, chopped

1    tin SPAM, shredded

¼   cup grated parmesan cheese

2    tablespoons chopped fresh parsley

METHOD

Cook pasta to package directions until al dente, drain and set aside. In a large skillet, heat the olive oil over medium-high heat and add the shallots. Cook for 2 minutes and add the garlic. Stir for 1 minute and add the chopped nuts. Cook the nuts until they give off a toasted smell, about 1 minute. Add the SPAM, cook and stir until the SPAM is thoroughly warmed, about 4 to 6 minutes.

Add and lightly toss the pasta with the SPAM mixture, sprinkle on the Parmesan and parsley and serve.

Adapted from a recipe in All Recipes.com

Scallops on Couscous

INGREDIENTS

1 ½  cups seafood broth

1    cup couscous

1    tablespoon butter

¼   cup grated Parmigiano-Reggiano cheese

1    tablespoon olive oil

1    shallot, chopped

2    cloves garlic, minced

1    cup Sauvignon Blanc wine

12  small scallops or 6 jumbo scallops sliced in half

½   tablespoon smoked paprika

METHOD

In a medium sauce pan, bring ther watert to a boil and add the couscous and butter. Cover and cook for 8 to 10 min jutes, stirring occasionally, until all the liquid is absorbed. Remove from the heat, mix in the butter and cheese, set aside.

In a large skillet, warm the olive oil over medium heat and add the shallot and garlic. Cook for 2 to 3 minutes and add the wine. When warmed, add the scallops and cook, turning occasionally, for 7 to 8 minutes. Remove from the skillet, sprinkle with the smoked paprika and set aside for serving.

Cook the poaching liquid for 2 to 3 minutes to remove most of the liquid and mix the poaching liquid with the couscous. Serve in four dishes by dividing the couscous evenly and adding 3 scallops per dish.

Adapted from a recipe in Cooking Light magazine

Quick Baked Beans

They are quick to make, they taste pretty much like the canned baked beans and you don't have to bake them.

INGREDIENTS

4    slices bacon

1    cup white onion, chopped

4    cloves garlic, minced

½   cup low sodium chicken broth

½   cup dark brown sugar

1    tablespoon prepared yellow mustard

1    teaspoon smoked paprika

1    pinch cayenne pepper

2-3    cans (15 ounces) navy beans or equivalent, drained

1    can (8 ounces) tomato sauce

2    tablespoons dried thyme

METHOD

Heat a large skillet over medium heat and cook the bacon until crisp, about 7 to 8 minutes. Remove bacon to paper towels to drain, reserving fat in the skillet. When bacon cools, chop into small pieces.

Add the onion to the skillet and cook until translucent, about 3 to 4 minutes. Add the garlic to the skillet and cook for 30 seconds. Add the broth, sugar, mustard, paprika, pepper, beans, tomato sauce and thyme. Reduce heat to a simmer and cook for 10 minutes, uncovered. Remove from the heat and stir in the chopped bacon bits. Serve immediately.

Adapted from a recipe in Cooking Light magazine