Thursday, September 18, 2014

Parmesan Croutons

No comments: Links to this post
This is a great thing to do with bread that is starting to go a bit stale.

You’ll Need
  • 4 slices of bread
  • 2 Tablespoons Parmesan cheese
  • ¼ teaspoon oregano
  • ¼ teaspoon celery salt
  • ¼ teaspoon garlic salt
  • 2 Tablespoons olive oil
Directions
  • Cut bread into crouton sized cubes and place in a bowl.
  • Add seasonings and oil.
  • Toss well to mix.
  • Place on cookie sheet.
  • Bake at 300 until crisp.
  • Cool.
  • Store in a glass jar.




Will Clower Articles Will Clower Audicles

Wednesday, September 17, 2014

Arugula and Tomato Salad

No comments: Links to this post



You'll Need
  • 1 cup arugula
  • ¾ cup olive oil
  • 3 Tablespoons red wine vinegar
  • 1 ½ teaspoons Dijon mustard
  • 12 ripe tomatoes cut into wedges or  approximately 36 cherry tomatoes, halved
  • Salt
  • Freshly ground pepper
Directions

  • Wash and dry the arugula, remove the tough stems and arrange on the outside of a platter.
  • Whisk together the olive oil, vinegar and mustard.
  • Add salt and pepper to taste.
  • Toss the tomatoes gently in the salad dressing.
  • Place the tomatoes in the center of the arugula.
  • Drizzle the remainder of the dressing over the arugula.
  • If you would like, top with feta, anchovies, olives whatever you see fit.

Will Clower Articles Will Clower Audicles

Tuesday, September 16, 2014

Mediterranean Celery

No comments: Links to this post

The various combinations of ingredients in this dish work wonderfully together. This dish makes a nice complement to grilled fish.


You’ll Need
  • 8 stalks celery (about 1 pound)
  • ¼ cup sliced olives of choice
  • ¼ cup chopped fresh parsley
  • 2 Tablespoons olive oil
  • 1 Tablespoon white wine vinegar
  • 1 ½ teaspoons chopped fresh or ½ teaspoon dried oregano
  • 1 small tomato, seeded and chopped
  • 1 garlic clove, crushed
Directions

  • Cut celery into 1/4-inch slices and boil 3 to 5 minutes or until crisp-tender.
  • Mix all ingredients together and serve.

Will Clower Articles Will Clower Audicles

Monday, September 15, 2014

Hollandaise Sauce

No comments: Links to this post

You’ll Need
  • ½ cup butter
  • 3 egg yolks
  • Juice of ½ lemon
  • Salt to taste
  • Pinch of cayenne
Directions
Melt the butter and keep it hot, but do not brown.

Put the yolks, lemon juice, salt and cayenne in the container of an electric blender.

Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth.

Prepares about 3/4 cup.

Will Clower Articles Will Clower Audicles

Friday, September 12, 2014

Grilled Italian Peppers with Mozzarella and Basil Pesto Sauce

No comments: Links to this post
Submitted by Linda B. at Westinghouse. Thank you Linda B.!

This is a great summer appetizer using many of the things you can grow in your garden.

You'll Need:
  • 12 fresh Italian Peppers (i.e. Corno di toro rosso) Long yellow type peppers
  • 2 Balls Buffalo Mozzarella
  • 10 Leaves Fresh Basil
  • 1/3 clove of Fresh garlic
  • 1 tsp. Pine Nuts
  • 3 tbsp. Extra Virgin Olive Oil
  • Salt to taste
  • Fresh Ground Pepper to taste
Directions:
Season peppers with salt pepper and 1 tablespoon of oil.
Grill or bake until completely cooked through (the skill should peel off); set aside. *
Slice mozzarella into 1/3-inch thick pieces.
Place on a platter and arrange peppers around mozzarella slices.
Drizzle with the Basil Pesto Sauce.

Basil Pesto Sauce:
Process basil, pine nuts, garlic, 2 tablespoons of oil, salt and pepper in a blender.
If needed, add a small amount of water.

*The peppers may be prepared on a gas stovetop, place a pepper directly over the flame until the skin is completely burned. You should be very careful with this method taking care to use the proper personnel protection equipment. When cooked the peppers should be placed in a ziplock bag to cool. The steam will keep the moisture inside and the skin will peel off easily.

Thursday, September 11, 2014

Three Cool Summer Soups

No comments: Links to this post


Below I have included 3 recipes for cool summer soups that are fruit based. This is to give you two things:


1. A choice to make, depending on which you happen to like best. 
2. A comparison of how each is thrown together


Once you compare, you should substitute in your own fruit and pick the ingredients that make your mouth absolutely water!!





Recipe #1:
You'll Need:
  • 2 (16 ounce) cans pears, drained with juices or syrup reserved
  • 1 cup plain low-fat yogurt
  • 2 teaspoons lemon juice, to taste
  • 1/2 teaspoon ground ginger
  • 2 tablespoons Poire William
  • mint sprigs to garnish


Directions
Take out and thinly slice 1 pear half. Reserve to use as garnish.
In food processor, puree pears with yogurt and lemon juice. Add enough reserved juice or syrup to make a thick soup, up to about 1/2 cup. Add spice and/or liqueur, and process just to blend.
Pour into bowl, and place in freezer for 20 minutes, or refrigerate about 1 hour until chilled. Ladle into shallow soup bowls, and garnish with reserved sliced pear and mint, if desired.


Recipe #2
Ingredients
  • 1 cantaloupe - peeled, seeded and cubed
  • 2 cups orange juice
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cinnamon


Directions
Peel, seed, and cube the cantaloupe.
Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.


Recipe #3
You'll Need:
  • 2 cups 1/4-inch-diced fresh mangoes
  • 2 cups orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 seedless cucumber, cut into 1/4-inch dice
  • 1 small red bell pepper, seeded and cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 2 medium garlic cloves, minced
  • 1 small jalapeno pepper, seeded and minced (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh parsley, basil or cilantro
  • Salt and freshly ground black pepper


What To Do:
Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)


Will Clower Articles Will Clower Audicles

Wednesday, September 10, 2014

Fettuccine with Shrimp

No comments: Links to this post
Here is a nice meal to prepare for that special someone...

You’ll Need
  • ½ cup olive oil
  • 1 pound shrimp medium uncooked peeled and vein removed
  • 4 large tomatoes seeded and coarsely chopped
  • ½ cup fresh basil, chopped
  • 1/3 cup black olives, sliced and pitted
  • 3 large garlic cloves, minced
  • 2 Tablespoons shallots, minced
  • Salt
  • Freshly ground pepper
  • 1 pound fettuccine, cooked
  • Romano cheese, grated
Directions
  • Heat oil in heavy large skillet over medium-high heat.
  • Add shrimp, tomatoes, basil, olives, garlic and shallot.
  • Season with salt and pepper.
  • Cook until shrimp turn pink, stirring frequently, about 3 minutes.
  • Place pasta in serving bowl.
  • Pour sauce over and toss.
  • Sprinkle with Romano.
  • Serve immediately.


Will Clower Articles Will Clower Audicles