This is the right time of year to buy asparagus. They are in season and the price is low. Of course, you will get tired of them, if you cook asparagus the same way each time you serve them. Have you tried asparagus in a quiche or an omelet? Delicious – give it a try. Double the ingredients and make a second quiche for the freezer.
1 refrigerated pie crust for a 9 inch pie, at room temperature
1 bunch asparagus, trimmed
3 slices bacon
1 shallot, minced
1/4 cup chopped chives
1 tablespoon Dijon mustard
1/2 cup half & half cream
1 tablespoon chopped chives
1 1/2 cups shredded Cheddar
Heat the oven to 450°F.
Line a baking pan with heavy-duty foil. Spread asparagus on the baking sheet and toss with olive oil, salt and pepper. Place the bacon strips on one end of the pan.
Roast until the asparagus are tender, about 12 minutes. Cool and cut into one inch pieces. Drain the bacon on a paper towel and crumble.
Lower oven temperature to 350°F.
Place pie crust in a 9-inch pie pan. Place the pie pan on a clean baking sheet.
Arrange the roasted asparagus, crumbled bacon and shallots over the bottom of the crust.
In a mixing bowl, combine the chives, Dijon mustard, eggs, half & half, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
Pour over asparagus.Top with the cheese.
Bake 45 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.
Cabbage is beautiful this time of year – mild and tender – so take advantage of one of the season’s best vegetables. Colcannon is popular because it combines the cabbage with potatoes for a delicious side dish.
4 large baking potatoes, cooked, peeled and cut into small cubes
6 tablespoons unsalted butter, divided
2 leeks, white and pale green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, minced
Half a large head of green cabbage, thinly shredded
1 1/2 cups half & half
Freshly ground black pepper
1 tablespoon finely diced fresh chives
Melt 4 tablespoons butter in a deep skillet with a cover over medium heat.
Add the leeks and garlic and cook, stirring frequently, until very soft, 8–10 minutes.
Add the shredded cabbage and cook, stirring often until the cabbage is soft and tender.
Add half & half and bring to a simmer.
Add potatoes and remaining butter and cook until the potatoes are hot and most of the half & half is absorbed.
Coarsely mash with a potato masher and season with salt and pepper.
Transfer the colcannon to a large serving bowl and sprinkle with chives.
This recipe can be prepared ahead and reheated in a moderate oven or in the microwave just before serving.
Grilled Chicken Over Greek Salad
This is one of my favorite dishes. So many delicious ingredients – all in one bowl. This salad works in any season and the chicken doesn’t have to be grilled. It can be sautéed or baked in the oven,
For the chicken marinade
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon lemon zest
2 ½ tablespoons fresh squeezed lemon juice
1/2 teaspoon Greek seasoning
Large pinch sea salt
Dash black pepper
2 small or one large boneless chicken breast
For the salad
One heart of romaine lettuce, washed and shredded
2 medium vine-ripened tomatoes, cut into 1 1⁄2″ pieces
Half a cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4″ pieces
1⁄2 medium red onion, thinly sliced
½ bell pepper, sliced
3 tablespoons extra-virgin olive oil
1 tablespoon. red wine vinegar
1⁄8 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, crumbled
8 kalamata olives
4 Tuscan (pepperoncini) peppers
To prepare the chicken
In a glass measuring cup, mix the first seven ingredients together.
Place the chicken breasts in a storage dish with a cover and pour the marinade over the meat. Refrigerate for up to 3 hours.
Prepare an outdoor grill or heat an indoor grill.
Place the meat on the hot grill and turn the chicken about every 4 minutes until the chicken registers 165 degrees internal meat temperature. Set on a plate to cool while you prepare the salad.
To prepare the salad
Slice the chicken into thin pieces. Combine the lettuce, tomatoes, cucumbers, bell peppers and onions in a salad bowl.
In a small bowl, whisk together oil, vinegar and oregano; season with salt and pepper and pour over the salad mixture. Toss and top with feta, olives, pepperoncini and sliced chicken.
Serve with warm pita bread.
Open-Face Reuben – My Way
This sandwich can be made with any leftover meat. I just happened to have corned beef from St. Patrick’s Day on hand. I have use sliced turkey, chicken and steak in the past for this sandwich and they all turned out well. I usually bake oven fries with this dish which take about 20 minutes. Put the sandwich in the oven after the potatoes have baked for ten minutes.
2 large slices rye bread; see link for my homemade rye bread recipe
10 slices cooked corned beef
4 slices swiss cheese
½ cup sauerkraut, drained
4 tablespoons mustard sauce, recipe below
Heat the oven to 450 degrees F.
Toast the bread and place it on a foil lined baking pan. Spread 2 tablespoons of the mustard sauce on each piece of toasted bread. Arrange the meat slices on top.
Place 1/4 cup sauerkraut on top of each sandwich and top with two slices of cheese. Place the sandwiches in the oven for 10 minutes so the meat can heat and the cheese melt.
Serve with some great pickles.
For the Guinness Mustard Sauce:
1/4 cup stone ground mustard
1/2 cup mayonnaise
2 tablespoons sour cream
½ teaspoon horseradish powder (ground)
4 tablespoons Guinness beer
In medium bowl combine mustard, mayonnaise, horseradish and sour cream together. Slowly whisk in beer. Chill in the refrigerator.
A survey of my freezer containers, indicated leftover pork and turkey breast were getting old. Time to use them up. I also had 2 cooked baking potatoes in the refrigerator. Since I hate just heating up leftovers, I had to get creative. Sandwiches are always a good meal and so is pasta. I had plenty of dried pasta shells in the pantry, so I decided to come up with a filling for them using the leftover turkey breast meat. Potatoes and eggs – one of my favorites. So here is what I came up with for a few brand new meals.
For leftover pork.
Leftover pork from a roast or scaloppini dish makes an excellent sandwich.
See original recipes for pork
Ingredients for each sandwich:
2 teaspoons prepared basil pesto
2 slices sourdough or ciabatta bread or rolls
2 slices provolone cheese
2 thin slices leftover cooked pork
½ jarred roasted red pepper, drained and sliced
2 large basil leaves
2 teaspoons butter
Prepare the sandwiches:
Brush one side of each slice of bread with pesto. Place the pork slices on top of the pesto covered side of the bread. Add the roasted red pepper, basil leaves and cheese.
Place the second piece of bread, pesto side down, on top if the cheese. Press the sandwich together. Spread the butter on the outside of the bread slices.
How to cook the sandwiches:
In a Panini Press:
Preheat the press. Place the sandwich in the press and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.
On the stove:
Preheat a skillet to medium low. Add the sandwich and press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.
Turkey or Chicken Stuffed Pasta Shells
32 large dried pasta shells
4 cups milk
4 tablespoons instant flour or all-purpose flour
4 tablespoons unsalted butter
1 teaspoon salt
1 cup grated Parmesan cheese
3 cups finely diced, cooked chicken or turkey
1 medium onion, finely diced
2 celery stalks, finely diced
1 green bell pepper, seeded and finely diced
1 clove garlic, grated
½ cup chopped parsley
1 teaspoon salt
¼ teaspoon white pepper
2 cups shredded mozzarella cheese
In a large saucepan combine the milk with the instant flour, butter and salt, Put the pan over medium heat and bring to a boil, stirring often.
Once the mixture boils, stir constantly until slightly thickened. Add the Parmesan cheese and stir until melted. Remove the pan from the heat and set aside.
Bring a large pot of salted water to a boil and add the shells. Cook them for a few minutes less than the package directions say. They should be pliable but not soft.
Drain and place the shells on kitchen towels on the counter.
Preheat the oven to 350 degrees F. Grease a large baking dish that can accommodate the 32 shells or use two smaller dishes.
To make the filling:
Combine all the ingredients together in a mixing bowl and add i cup of the white sauce. Stir well.
To assemble the dish:
Pour half of the remaining white sauce into the prepared baking dish.
Fill the shells with the turkey mixture, about 1 tablespoon for each. If you have any filling left over, you can add to the shells in the dish later.
You want to be sure you have filling for all the shells distributed evenly.
As you fill the shells, place them in the baking dish. When all the shells are in the dish, pour the remaining sauce over the shells and sprinkle lightly with paprika.
Cover the dish tightly with foil and bake the shells for 45 minutes. Let rest 5 minutes before serving.
Potato, Onion and Rosemary Frittata
This recipe is a good way to use leftover cooked potatoes. This frittata makes a delicious, quick dinner and all you need is a green salad to complete the meal.
1 tablespoon olive oil
½ medium onion, diced
2 baking potatoes, cooked and sliced
1 tablespoon fresh rosemary, minced
6 large eggs
3 tablespoons grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground pepper to taste
Preheat the broiler. While you prepare the fritatta.
In a mixing bowl, whisk eggs. Add the cheese and mix.
In an oven-proof skillet, heat oil over medium-high heat. Add onions and sauté 2-3 minutes. Add potatoes and rosemary and sauté until the potatoes are golden.
Add salt and pepper to taste. Remove the vegetables from the pan to a plate and set aside.
Add the butter to the skillet clean and melt over medium heat.
Add the beaten egg mixture and cook for a minute. Spread the sautéed vegetables on top of the eggs,.Let cook for 7-8 minutes or until the edges are set and the top is still slightly wet.
Place the frittata under the broiler for 3-5 minutes or until the top is set and golden.
Remove the skillet from the oven and let rest 5 minutes. Turn the frittata out onto a platter or serving dish and cut into wedges.
The University of Oregon defeated Ohio State University 46–33 in 1939 to win the first-ever NCAA men’s basketball tournament. The Final Four, as the tournament became known, has grown in size and popularity since then. Today, the NCAA basketball tournament has become the most popular sporting event, after the Super Bowl.
For the first 12 years of the men’s tournament, only eight teams were invited to participate. Today, the tournament breaks into four regions of 16 teams. The winning teams from those regions comprise the Final Four, who meet in that year’s host city to decide the championship.
The NCAA held its first women’s basketball tournament in 1982. The women’s tournament started with 32 teams, but now the women’s format echoes the men’s, with play in four regions culminating in a Final Four held in a single location. The championship is played the day after the men’s, concluding the college basketball season.
Yesterday was Selection Sunday and the madness begins on Thursday. Here are some recipes to help you cheer.
4 large sandwiches
1 clove garlic, minced
1 small onion, finely chopped
Half a green bell pepper, finely chopped
8 very thin sandwich steaks (usually sirloin)
1 tablespoon olive oil
8 slices American cheese or your favorite cheese
4 long hoagie rolls, about 8 inches long (I like Martin’s for these sandwiches)
To make the toppings:
Heat a griddle or a large, heavy frying pan, over medium heat. Add oil to the pan and, when it begins to shimmer, add the garlic, onion and green peppers and stir to combine.
Cook, stirring every so often, until they begin to soften, approximately 10 minutes. Season to taste with salt and pepper, remove to a bowl and set aside.
To make the steaks:
Place the steaks between pieces of plastic wrap and pound with a meat mallet until uniformly thin.
Turn the heat to high until nearly smoking. Season the meat aggressively with salt and pepper.
Place the steaks on the griddle, working in batches if necessary, and cook for 2 minutes on each side, until well browned but very rare. Remove to a serving platter and allow to rest.
To make the sandwiches:
Preheat the oven to 200 degrees F. Place the sub rolls in the oven to warm.
Return sliced steaks to the griddle or frying pan, over medium heat, and place the onions and peppers on top of the steaks. Turn heat to low and cover each steak with sliced cheese.
Remove the rolls from the oven and fill each sub with a mixture of 2 steaks, vegetables and cheese. I usually cut these sandwiches in half and arrange on a serving platter.
If serving to guests, keep them warm on a hot plate.
Deviled Eggs and Smoked Salmon
6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 oz smoked salmon slices
2 tablespoons chopped chives
Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.
Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.
Let them cool until you can handle the eggs without burning your fingers.
Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.
With a spoon fill each egg where the yolk had been with some of the mixture.
Place the eggs on a platter and chill.
Arrange the eggs and salmon on a serving platter. Sprinkle chives over both and serve.
Let the package of fillo dough sit in the refrigerator overnight to defrost. Any remaining dough can be kept in the refrigerator well wrapped in plastic for four weeks or be refrozen, so don’t worry that you are not using the entire package.
Makes about 16 triangles
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 scallions (green onions), minced
2 cloves minced garlic
1/2 cup fresh parsley, chopped
1 tablespoon fresh oregano, minced
1 cup Feta cheese, crumbled
4 ounces cream cheese, at room temperature
2 eggs, beaten
Salt and pepper to taste
48 sheets Fillo Dough, thawed
Tzatziki, recipe below
In a mixing bowl, combine the spinach with the scallions, parsley, dill, cheeses, eggs, salt and pepper until smooth.
Keep the fillo dough not being used, covered with a damp cloth to prevent drying, while you work on the triangles.
Spread one sheet of the dough on a cutting board and brush with some olive oil. Place a second sheet of dough on top and brush with oil. Repeat with a third sheet.
Cut the layered fillo in half lengthwise. Place one tablespoon of filling about 1″ from the corner of each strip. Fold one corner of fillo diagonally across to the opposite edge to form a triangle.
Brush lightly with oil. Continue to fold the triangle onto itself. Brush the outside of the triangle with oil and place the triangles seam side down on parchment covered cookie sheets at least 1” apart.
Repeat until all the filling is used up.
Bake in a preheated 350ºF oven for 20 to 25 minutes or until golden brown.
Rolls can be made ahead and reheated just before party time.
Serve hot with Tzatziki Sauce.
1 cup peeled and seeded cucumber, finely chopped
1 cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon fresh squeezed lemon juice
½ teaspoon salt, divided
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 tablespoon extra virgin olive oil
Place the chopped cucumber in a fine mesh colander and sprinkle with ¼ teaspoon of salt. Place the colander over a bowl and let the cucumbers drain for one hour.
Turn the cucumbers over on paper towels. Squeeze all the water out.
Combine the cucumber and remaining ingredients in a small bowl; cover and chill at least 1 hour.
Quick and Easy Almond Bark
16 ounces slivered almonds
16 ounces high quality baking milk or dark chocolate (such as Valrhona )
Toast the almonds in a 9″x 13″ baking pan at 350 degrees F for 5 to 10 minutes. Remove to a bowl and cool.
Line the same baking pan with a piece of parchment and set aside.
Melt the chocolate in a glass bowl with a cover in the microwave on high for about 2 minutes. Uncover and stir the chocolate with a spatula until smooth.
Stir in the nuts, a little at a time, until they are all incorporated and covered with chocolate.
Pour the mixture into the prepared baking pan. Spread the mixture to the sides of the pan and press down with a spatula until smooth.
Cover with another piece of parchment and press down to flatten. Chill in the refrigerator until hardened.
Cut into serving pieces and store in a cool place.
Making healthy breakfasts can be good for you and they can taste really good. Pancakes are always special on the weekend and you can keep them healthy by using a variety of grains and flours. The same with muffins and replace some of the oil with healthy ingredients like applesauce or fruit juice and add plenty of fruit. Eggs are always a good choice but skimp on the fat that is used to cook them and add vegetables, so then they a great choice. Don’t forget fruit. Use whatever is in season. Strawberries are in season here where I live, so they were my choice for the muffin recipe.
Oat & Wheat Pancakes
Makes about 8 four-inch pancakes
2/3 cup old-fashioned oats
1 1/2 cups buttermilk
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon maple syrup
1 teaspoon vanilla
Combine the oats and buttermilk. Let sit for 15 minutes.
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Combine the egg, maple syrup and vanilla. Stir into the oat mixture.
Pour the oat mixture into the flour mixture and stir well.
Heat a grill or large skillet. Lightly grease and drop ¼ cupfuls of batter on the grill. Cook until bubbles appear on the surface. Turn the pancakes over and cook for another minute.
Serve with maple syrup.
Eggs and Potato Hash
The potatoes can be cooked ahead of time and refrigerated until it is time to cook the hash.
2 large Russet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup each chopped onion and green pepper
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
4 tablespoons shredded mozzarella or cheddar cheese
Preheat the oven to 375 degrees F.
Bring a pot of well-salted water to a boil. Add the potatoes and boil until just tender, about 4 minutes. Drain well and spread out on a baking sheet to cool.
Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer.
Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper.
Add the onion, pepper and cook until the onions brown slightly, about 2 minutes.
Off the heat, make 4 small evenly spaced wells in the hash. Break each egg into a small custard cup and then pour the egg into one of the wells. Repeat with the remaining eggs.
Sprinkle the oregano and the cheese over the hash.
Transfer the skillet to the oven (or place in individual baking dishes) and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.
2 cups whole-wheat pastry flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
4 tablespoons vegetable oil
1 teaspoon cinnamon
3/4 cup orange juice
1 1/2 cup diced strawberries (or other fruit that is in season)
1/2 cup toasted sliced almonds or other nuts
Preheat the oven to 350 F. Grease 12 muffin tin cups.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir to mix evenly. Stir in the chopped fruit and the nuts.
In a separate bowl, mix the egg, oil and orange juice. Add to the flour mixture and blend just until moistened but still lumpy.
Spoon the batter into the muffin cups, filling each cup almost to the top. Bake until springy to the touch and a cake tester comes out clean when inserted into the center of the muffin, about 25 minutes.
Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.
I live in a climate that is hot about nine months out of the year, so winter time, especially January, is a great time of the year to bake. I can get some extra baking in and save the baked goods in the freezer for when it gets hotter. The recipe for one of our favorite breakfast scones is below.
Soup is another favorite and while tomatoes are not in season, Roma Tomatoes are plentiful and are great for cooking. Salads are hearty at this time of year and chicken salad is a great option. Stuffed vegetables or stuffed meat entrees are very comforting when there is a chill in the air. Try some of the recipes below to warm you up.
Makes 8 scones
2 cups self-rising flour (or 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 plus 1/8 teaspoon salt)
2 tablespoons sugar
One 7 oz tube almond paste
1/4 cup cold unsalted butter
1/2 cup half-and-half (cream and milk)
1 large egg
1/2 teaspoon almond extract
½ cup slivered almonds
Sugar for sprinkling
Preheat the oven to 375°F. Line a baking with parchment paper.
In a large bowl, whisk together the flour and sugar. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the almonds.
In a separate small bowl, whisk together the heavy cream, egg and almond extract and add to the flour mixture. With a fork gradually stir the dough until the mixture comes together.
Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Sprinkle the top of the dough with sugar.
Using a chef’s knife or bench scraper, cut the dough round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing the scones at least 1 inch apart.
Bake in the top third of the oven for 20-25 minutes or until the tops are golden. Transfer the scones to a wire rack to cool.
Roasted Red Pepper and Egg Wrap
1 large, jarred roasted red pepper
1/2 teaspoon dried Italian seasoning
2 large eggs
Salt and pepper to taste
1 tablespoon olive oil
4 tablespoons shredded mozzarella cheese
2 medium tortilla wraps
Cut the pepper into one inch pieces.
In a measuring cup beat the eggs with a sprinkle of salt, pepper and the Italian seasoning. Add the peppers and mix.
Heat the oil in a medium skillet. Pour the egg mixture into the skillet. Stir and cook until the eggs are set.
Warm the tortillas in the microwave. Divide the cheese in half and sprinkle over each tortilla. Divide the egg mixture in half and place on top of the cheese. Let stand for a few minutes to allow the cheese to melt.
Roll up each tortilla tightly, cut in half and serve.
Winter Tomato Soup
If you don’t like peeling tomatoes as much as I do, here is a technique I use to get around it. I usually purchase fresh Roma tomatoes for cooking and put them in the freezer when I get home from shopping. One day before I am going to cook with them, I place the amount I need in the refrigerator to defrost. The next day, the skins slip right off and are ready for the pot.
6 ripe plum tomatoes, peeled and diced
2 tablespoons extra-virgin olive oil
1 small onion, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon honey
4 cups organic broth (chicken or vegetable)
Salt and freshly ground pepper
Optional: add ½ cup half & half to make a creamy version
Basil for garnish
Heat the olive oil in a soup pot. Add the onions, cover and cook until they are soft and just beginning to brown, about 5 minutes.
Add the the fresh and canned tomatoes, honey, salt and pepper to taste and the broth. Bring to a simmer and cook for 1 hour and 30 minutes with the cover ajar. Remove the pot from the heat.
With an immersion blender or in a processor, puree the soup. If adding cream, add it here and warm the soup. Adjust the seasoning with salt and pepper.
Ladle the soup into warmed bowls and serve hot garnished with basil.
Open-Faced Chicken Salad Sandwiches
Slow-poaching the chicken breasts keeps them extra moist.
1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
2 scallions, minced
2 medium celery stalks, finely chopped
¼ of a green bell pepper finely chopped
1 1/2 tablespoons minced flat-leaf parsley
2 medium tomatoes, thinly sliced
6 slices whole wheat or rye bread, lightly toasted
In a large saucepan, cover the chicken breasts with water. Bring to a very slow simmer and cook over low heat until white throughout, about 18-20 minutes.
Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.
In a large bowl, mix the mayonnaise with the mustard and season with salt and pepper. Fold in the onion, celery, bell pepper, parsley and chicken until evenly coated.
Cover and refrigerate until chilled, about 30 minutes.
Spread some of the chicken salad onto the toasted bread slices and top with tomato slices to serve.
This is a hearty entree and only needs one vegetable as a side. flounder comes in large sizes here on the gulf and mine weighed 14 oz. Substitute an equal amount of smaller fillets.
1 tablespoon each of minced onion, celery and bell pepper
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
1/2 pound lump crab meat
12-14 oz flounder fillet or fillets
Chopped fresh parsley
In a small bowl, combine all the filling ingredients, except the crab. Then, gently fold in the crab. Place the flounder in a baking dish coated with olive oil.
Spoon the crab mixture evenly over the fillet or fillets. Sprinkle with paprika and parsley.
Bake at 400°F for 20-24 minutes or until the fish is cooked through.
Southwest Stuffed Peppers
January is a good time to try different ethnic cuisines. They can spice up some typical winter produce. While I find an occasional taco or quesadilla tasty, I am generally not a fan of Southwest recipes. This recipe turned out quite well, though, and is a nice change from regular stuffed peppers. It is also good served with a green salad with ranch dressing.
1 large green bell pepper
¼ lb lean ground beef or turkey
1 teaspoon olive oil
½ teaspoon chili powder
1 scallion, chopped
½ cup of corn kernels
¼ cup salsa
½ cup Monterey Jack or Cheddar cheese, shredded
Preheat oven to 375°F.
Cut the pepper in half and remove the seeds. Place the pepper halves in a small baking dish.
Heat the olive oil in a small skillet over medium heat and cook the ground beef until brown.
Turn off the heat and add the scallion, corn and salsa; stir to combine. Spoon this mixture into the pepper shells. Add water to cover the bottom of the dish.
Bake for 45 minutes, until the peppers are fork tender. Drain the water from the baking dish. Sprinkle the peppers evenly with the shredded cheese. Return the baking pan to the oven and bake just until the cheese melts.
According to the food historian, Clifford Wright, the origin of pasta carbonara is not really known. There are several competing theories, but all are anecdotal.
The first theory is said to come from a dish made in the Apennine mountains of Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use penne rather than spaghetti because it was easier to toss with the eggs and cheese.
The second theory is the one that gives the meaning to the dish’s name – alla carbonara or coal worker’s style. This name implies that the dish was eaten by coal workers or that because of the abundant use of coarsely ground black pepper the dish resembled coal flakes.
Another story is that due to the food shortages after the liberation of Rome in 1944, the Allied troops distributed military rations consisting of powdered egg and bacon which the locals used with water to season the easily stored dried pasta.
There is also a theory that in the province of Ciociaria, in the region of Lazio near Rome, pasta was seasoned with eggs, lard and Pecorino cheese. During the World War II German occupation of Rome, many middle class families escaped the occupation and fled to Ciociaria, where they learned about this dish. After the war, Roman cuisine became very popular throughout Italy and this dish became a prime example.
Another story suggests that the famous restaurant in the Campo de Fiori in Rome, La Carbonara, was named after its speciality. Although the restaurant has been open since the early part of the twentieth century and does have carbonara on its menu, the restaurant denies any such connection.
The simplest story, and therefore the most likely, is that the dish had always existed at the family level and in local trattorias. Cheese, pork, olive oil, salt, pepper and pasta were all kept fresh without refrigeration and eggs were readily available at local farms. All that was needed was a pot and a fire. An eyewitness account supporting this theory can be found in a cookbook titled, Sophia Loren’s Recipes & Memories. The actress described how during the filming of Two Women in the late 1950s, in the mountains near Rome, the crew came upon a group of carbonai who offered to prepare food for them. They prepared carbonara. The director, Vittorio De Sica, and Loren had second helpings. Loren returned the next day to learn how to make the dish. (An accomplished home cook, Loren claimed the recipe was exactly as the carbonai made it but her rendition calls for cream—an addition most carbonara connoisseurs would not agree with. The dish was also popular among the American troops stationed in Italy; and when they returned home, they made “spaghetti alla carbonara” popular in Italian cuisine.
And, the debate goes on….
2 tablespoons extra virgin olive oil
1/2 cup minced guanciale, pancetta or bacon (about 1/4 pound)
Salt and freshly ground black pepper
1 pound spaghetti, linguine, fettuccine or other long, thin pasta
4 large eggs
1/2 cup grated Parmesan or Pecorino Romano, or more to taste
Bring a large pot of water to a rolling boil.
In a medium skillet, combine the olive oil and pork/bacon and turn heat to medium. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Turn off heat.
Add salt to the boiling water and cook the pasta until al dente. Reserve about 1 cup of water before the draining pasta.
Beat eggs in a large warmed pasta serving bowl. Stir in 1/2 cup freshly grated Parmesan and the bacon and its juices. When the pasta is done, drain and toss with egg mixture.
Add a little of the pasta cooking water to moisten. Season with plenty of black pepper, and serve.