Discover a few recipes from my cookery. (Not necessarily exclusive to food.)
Santiago Shrimp Salsa
One pound cleaned shrimp
Extra virgin olive oil
½ teaspoon cayenne pepper
Four cloves fresh garlic
1 large sweet red pepper
1 tablespoon fresh flat parsley, chopped
Salt and pepper
½ teaspoon Kosher salt
Three small or two large plantains
Preheat oven to 375˚ F. Peel and slice plantains. Place slices on oiled baking sheet. Sprinkle with Kosher salt. Bake 20 minutes. Turn the plantain slices over once during baking. (Look for crispy results.)
Dice garlic. Chop shrimp and sweet red pepper into small pieces. Cover bottom of sauté pan with olive oil. Add cayenne pepper and garlic. Stir and cook one minute. Add shrimp and red pepper. Sautè three to four minutes or until shrimp is fully cooked. Add a dash of salt and pepper and parsley. Mix and serve warm shrimp salsa with baked plantain chips.
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Bruschetta
3 medium tomatoes
2 medium avocadoes
1 sweet (orange) pepper
3 stalks green onion
3 cloves onion
3 cloves garlic
½ cup chopped fresh cilantro
1/8 cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
Salt
Fresh ground pepper
Diced feta/provolone/parmesan or fresh goat cheese
2 medium baguettes
Dice all vegetables. Mix all ingredients except cheese and bread. Thinly slice baguettes and toast lightly if desired. Gently fold cheese into vegetable mixture and spoon onto sliced bread. Serve immediately.
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Crab Quiche
1/2 small onion, chopped
2 tablespoons Extra Virgin Olive Oil
1 package reduced fat crescent rolls (eight rolls-look for these in the refrigerated section)
4 medium eggs, beaten
10 ounces frozen chopped spinach, thawed and thoroughly drained
1/2 cup shredded Parmesan cheese
1/2 cup Asiago or Ramano cheese
6-8 ounces shredded white crab meat (fresh or canned)
1/4 cup lowfat milk
1/4 teaspoon salt
twist of fresh ground pepper
1. In small skillet, cook sweet peppers and onion in extra virgin olive oil over medium heat until crisp. Drain.
2. Separate low-fat crescent rolls and press into 9-inch quiche dish. Press dough firmly together and crimp edges.
3. Combine all ingredients in mixing bowl. Pour mixture into quiche dish lined with crescent roll crust. Bake in 350 degree oven for 35 minutes or until top sets. Cut into 10 wedges. Serve warm.
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Take the high road to Beijing with my Road to Beijing Chicken. This recipe keeps the cookery smelling fabulous!
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Get fresh! Try the toubouleh wraps recipe with me.
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Fire up the vegetables and feast on this Middle Eastern stew. A food loving gentleman introduced me to this modest dish and although it’s fantastic as is, he also recommends adding a little cubed lamb or beef to embellish for a special meal. I’ve made it with all of the variations. Excellent!
Hazi’s Stew
6 tablespoons Extra Virgin Olive Oil
1 medium chopped onion
1 large green pepper, cut in thin strips
1 large or two medium eggplant, peeled and cubed
1 ½ cups chopped tomatoes
2 cups (cooked or canned) chick peas (garbanzo beans), rinsed and drained
½ teaspoon oregano
Salt, pepper to taste
Heat half of the olive oil in heavy pan. Sauté onions until lightly browned. Add remaining olive oil, eggplant and green pepper. Add additional ingredients. Stir thoroughly and cover. Cook over low heat 20-30 minutes. Break out the bread and enjoy. This dish serves my family of four and two guests!
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Mix up the Cookery’s favorite Carrot Cranberry Salad.
The kids can help, too.
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Have you tried the Santiago Shrimp Salsa yet? Make this!
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Tomato Toss
This low maintenance dish goes a long way with flavor.
Start with 16 ounces rinsed cherry or grape tomatoes. Halve tomatoes.
Chop two tablespoons fresh cilantro.
Crumble two tablespoons goat cheese.
Mix together with 1 tablespoon extra virgin olive oil. Add a dash of salt and a twist of freshly ground pepper. Toss and you’re ready to serve and savor.
2 responses so far ↓
Ginny // February 23, 2008 at 9:49 pm
How about this for a suggestion? A spring ” zing”, to add flavor to your salad, soup or desert. The taste of fresh lemon, and “wala”, a true burst of freshness for springtime. I have tried a recipe, that I would like to share with you:
** Zesty Lemon and Artichoke Soup **
2 parsnips, peeled and coarsely chopped
2 onions, peeled and coarsely chopped
4 stalks of celery, coarsely chopped
4 tablespoons extra virgin olive oil
1 tablespoon salt
3 artichokes,trimmed and quartered(Soaking in water with a little lemon juice to prevent browning.)
5 lemons, zested and segmented, divided use.
6 cups water
1 pint heavy cream
mixed chopped fresh herbs (such as parsley, basil, thyme, etc) for garnish
Make a mire poix of the parsnips, onion, and celery by sauteing them in the olive oil with the salt over medium heat in a covered pot, stirring often, for fifteen to twenty minutes or until just tender. Add the artichoke quarters and cook for fifteen more minutes. Add lemon segments and water and bring to a boil. Reduce the heat and simmer, covered, until the artichokes are tender, about forty-five minutes. Add the cream. Puree the mixture with an immersion blender or countertop blender and strain through a conical sieve or food mill. Ladle into soup bowls and garnish with lemon zest and chopped herbs.
Mire poix is traditionally a sauteed or roasted blend of aromatica–fifty percent onions and twenty-five percent each carrots and celery. For the lighter stock used in this soup, parsnips replace the carrots.
cookerycontent // February 23, 2008 at 9:54 pm
Bring on the sunshine! I can’t wait to rotate this into my lemon mix.
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