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

Peach Crepes

BASIC CREPES

INGREDIENTS

2      large eggs

¾     cup milk

½     cup water

1      cup flour

3      tablespoons sugar

½     teaspoon vanilla extract

3      tablespoons melted butter

METHOD

In a large bowl, whisk together the eggs, milk and water. Add the flour and whisk that in to the eggs and milk. Add the sugar, vanilla and melted butter and whisk those into the batter. This batter will keep in the refrigerator for up to 48 hours.

Heat a medium non-stick pan over medium-low heat. Pour ¼ cup of the batter into the center of the pan and let it spread evenly. Cook for 1 to 2 minutes until the surface of the crepe looks solid. Carefully turn the crepe over*. Cook for another 30 seconds and remove to a cutting board or wire rack. Lay them out flat so they can cool.

Continue until all batter is gone. After they have cooled you can stack them using wax paper and store in sealable plastic bag in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*NOTE: When turning the crepes, I had to gently lift one edge to slide the turner under the crepe. Also, when they are done, they should slide right out of the non-stick pan.

Based on a recipe from Alton Brown through Food Network.com

PEACH COMPOTE

INGREDIENTS

1      pound fresh or 2 cans (15 ounces) sliced peaches

½     cup (packed) golden brown sugar

¼     cup water or canned peach juice

1      teaspoon ground cinnamon

½     teaspoon ground nutmeg

METHOD

Drain the canned peaches, saving the liquid, or peel the fresh peaches. Chop the peaches  into ¼ inch pieces. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in a heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, and peaches are softened, about 15 minutes.

Portugese Pork and Clam Stew

I had this dish at a long-gone Portugese restaurant on South Second Street in San Jose several years ago and have enjoyed preparing it ever since. It is very simple and my favorite food critic states it is very good.

I just had this dish again and decided to bring it up from the lost folds of the blog.

INGREDIENTS
2    tablespoons olive oil
2    Pork sirloin chops, boneless and cut into 1/2 inch cubes
1    teaspoon chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon ground, dried rosemary
2    cans (6 ounce) chopped clams
2    medium potatoes, peeled and cut into 1/2 inch cubes
1    tablespoon chopped flat leaf parsley for garnish

METHOD
In a 1 quart sauce pan over medium-high heat, warm the olive oil and then add and brown the cubes of pork, stirring often until browned on all sides. Add the spices during the browning. Add the two cans of chopped clams, juice and all, then the potatoes, stirring well. Lower the heat to medium and simmer for about 15 minutes until the potatoes are soft.

Divide among two to three serving dishes and garnish with the parsley. Serve with steamed green vegetables, a mixed green salad and a chilled bottle of Guglielmo Pinot Grigio

Corn and Salsa

Corn on the cob is good. Frozen and thawed corn with a little butter is good. But what else can you do with it? Try this simple dish for a treat. Sorry I don't have a photo. It looks like red stuff with little yellow things.

INGREDIENTS

2    cups canned or jarred marinara sauce

2    cups frozen corn kernels

2    tablespoons mildTaco sauce

METHOD

Mix them all up in a medium sauce pan and cook over medium heat until the corn is thoroughly cooked, about 7 to 8 minutes. Serve immediately.

Orange French Toast

INGREDIENTS

¼   cup brown sugar

½   teaspoon grated orange peel*

½   cup fresh orange juice*

½   teaspoon ground cinnamon

½   teaspoon vanilla extract

2    large whole eggs

¼   cup low fat (2%) milk

6    slices pre-sliced French bread

 METHOD

In a large bowl, whisk together the brown sugar, orange peel, orange juice, cinnamon and vanilla. In a separate bowl, whisk together the eggs and milk and add to the orange mixture bowl, stirring to combine.

Warm a non-stick frying pan over medium-low heat. Dip each slice of French bread into the egg mixture, being sure to get every spot on the bread soaked. Fry each piece for about 3 to 4 minutes per side, serve and enjoy. Add a little butter and/or maple syrup if you please.

*NOTE: I used a medium orange and just grated all the peeling I could and then juiced the orange and strained the juice into the bowl, eliminating seeds and pulp.

Adapted from a recipe in All Recipes magazine.