Thursday, September 25, 2014

Artichoke Bisque

As the seasons start to change and we move into fall hearty soups and bisques are the perfect meal. Try this unique bisque. That's right artichokes are not just for salads and dips anymore.

You'll Need:
  • 8 tbsp flour
  • 16 oz. butter
  • 6 c. beef stock
  • 2 ribs celery, finely chopped
  • 3 large onions, finely chopped
  • 1 bunch green onions, finely chopped
  • 2 bay leaves
  • ¼ tsp thyme
  • 2 cloves garlic, minced
  • 2, 14 oz. cans Artichoke hearts, undrained
  • Salt and pepper to taste
  • ¼ tsp Tabasco
  • 1 c. white wine, dry
  • 4 oz. light cream
  • 2 tbsp Parsley, minced

Directions:
  • Melt the butter in a heavy pot and add the flour.
  • Cook for 5 minutes over low heat, stirring constantly.
  • Slowly add the stock and when well mixed, add the celery, onions, greeen onions, bay leaves, thyme and garlic.
  • Let this simmer for 45 minutes.
  • Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water.
  • Cook at a low simmer for another 30 minutes.
  • Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer.
  • Do NOT boil.
  • Garnish with minced parsley and enjoy!

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Wednesday, September 24, 2014

Mexican Mole Sauce



Chocolate is an amazing thing. And when we think of this delicious, super healthy “super food”, we normally conjure up images of sweets, desserts, and flat out indulgence.
I love this recipe for a number of reasons … the least of which is the fact that this gives one more reason to eat chocolate. This time, however, it is in the form of a SAVORY sauce that you put right over pork or chicken.


You’ll Need:

  •     Cayenne pepper to taste
  • ·         Freshly ground black pepper
  • ·         1-1/2 pounds chicken, cubed or cut into strips
  • ·         4 tablespoons olive oil, divided
  • ·         2 tablespoons mild chili powder
  • ·         2 teaspoons ground cumin
  • ·         1 teaspoon ground cinnamon
  • ·         1-1/2 ounces unsweetened chocolate
  • ·         4 (14.5-ounce) cans stewed tomatoes

What To Do:
1. In a bowl, combine equal parts cayenne and black pepper to taste. Add chicken and toss gently to coat. Heat 2 tablespoons olive oil in a large pot and add chicken. Cook 4 to 5 minutes, or until just cooked through. Remove chicken with a slotted spoon and reserve.

2. Meanwhile, combine chili powder with cumin, cinnamon and more cayenne pepper and black pepper as desired. Heat 2 tablespoons of olive oil in the same pot and add chili powder mix. Stir with a spoon and heat over medium heat until blackened, about 6 to 8 minutes.

3. Reduce heat to low, stir in chocolate, and continue stirring until melted. When chocolate is fully melted, add stewed tomatoes and bring to a boil. Cook for 10 minutes, stirring often. Add chicken and continue cooking until heated through, about 5 minutes. Serve warm.


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Friday, September 12, 2014

Grilled Italian Peppers with Mozzarella and Basil Pesto Sauce

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



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.)


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Tuesday, September 9, 2014

Honey Broiled Sea Scallops


This year give the gift of your time and creativity. Become an artist of the kitchen and wine and dine your loved one to a nicely planned and coursed out meal.

You’ll Need
  •  3 Tablespoons lime juice
  •  1 Tablespoon olive oil (more for greasing pan)
  •  1 Tablespoon honey
  •  1 pound sea scallops
  •  1 Tablespoon soy sauce
  •  ¼ teaspoon ginger
  •  2 Tablespoons toasted sesame seeds

Directions
  • Combine lime juice, oil, honey, soy sauce, and ginger.
  • Add scallops and toss to coat.
  • Cover and refrigerate 1 hour, stirring occasionally.
  • Remove scallops from marinade, reserving marinade.
  • Thread scallops evenly on 4 skewers.
  • Grease a baking pan with olive oil.
  • Place skewers is shallow baking pan.
  • Broil 4-6 inches from source of heat 2-3 minutes.
  • Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout.
  • Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops.
  • Serve immediately.