Alfredo Sauce
Alfredo Sauce
Ingredients
- 1 pound fresh pasta of choice
- 1/2 stick unsalted butter
- 2 cloves smashed garlic optional
- 10 fl. oz. heavy cream
- 2 oz. grated Parmigiano or Romano cheese
- Pinch of salt
- Pinch of nutmeg
Instructions
- Melt butter over medium heat. If adding garlic do so when butter is melted and let saute for about 2 mins.
- Add heavy cream, cheese, salt, and nutmeg.
- Stir slowly over medium heat until the sauce thickens slightly. Watch as this can boil over very easily
- Prepare pasta according to instructions and add to sauce; stir over medium heat until pasta and sauce are well incorporated.
- If sauce gets too thick or sticky, add pasta cooking water a tablespoon-full at a time.
Notes
Double if you are using as a sauce for cutlets.
White Bean and Tuna Salad
White Bean and Tuna Salad
Ingredients
- 1/2 lb. fresh green beans or frozen whole beans
- 1/4 cup chopped sun-dried tomatoes
- 1 7.75 oz. can tuna solid white in water
- 2 Tbsp. fresh parsley
- 1 15.5 oz. can Great Northern beans
- 3 Tbsp. olive oil
- 1/4 cup chopped red onion
- 1/4 Green Pepper strips
- Juice of 1 lemon
- 1/4 tsp. black pepper
Instructions
- Remove stems from green beans. Blanch for 2-3 minutes. Rinse under cold water and set aside.
- Mince parsley. In a medium bowl, combine tuna, Great Northern Beans, sun-dried tomatoes, red onion, and parsley.
- In a separate small bowl, mix lemon juice, olive oil, and salt and pepper. Drizzle a small amount over the green beans.
- Toss remaining dressing with the tuna mixture. Serve on a platter garnished with the green beans.
- Refrigerate until ready to serve. Great with French bread!
- Prep Time: 25 Minutes
Vegetarian Minestrone Soup
Vegetarian Minestrone Soup
Ingredients
- 1 1/2 cups celery diced
- 1 large onion diced
- 1 6 oz. can tomato paste
- 1 28 oz. can tomatoes crushed
- 1/2 cup parsley minced
- 8 cups instant vegetable stock
- 2 tsp oil
- 2 bay leaves
- 2 tsp basil
- 1 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
- 1 cup cooked beans such as canned garbanzo and kidney or frozen limas
- 1/2 cup raw noodles such as whole wheat spinach, or artichoke - not too large
- 1/2 cup cooked barley
- 2 cups total combined sliced/diced fresh vegetables such as cabbage carrots, green pepper, mushrooms, potatoes, and zucchini, or frozen peas, corn, and green beans
Instructions
- Spread oil over bottom of large saucepan and sauté onion and celery until onion is translucent.
- Add tomato paste, crushed tomatoes, parsley, stock, and seasonings. Heat to just below boiling.
- Add cooked beans, raw noodles, and cooked barley. Simmer 20 minutes.
- In a separate pan, steam vegetables until tender using very little water and add all to soup.
- Stir to mix and simmer for 10 minutes or until heated through.
Spinach with Garlic Sauté
Spinach with Garlic Sauté
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 pound triple washed spinach stems removed
- 1/4 teaspoon sugar
- Salt and freshly ground black pepper
Instructions
- Heat a skillet over medium heat. Add oil and garlic.
- Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages.
- Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated.
- Season the wilted spinach with salt and pepper and sugar, then serve.
- Many people add red wine vinegar on the side instead of adding salt.
Spinach & Squash Lasagna
Spinach & Squash Lasagna
Ingredients
- 2 16 oz. packages spinach lasagna noodles
- 8 cups Tomato Sauce
- 2 tsp olive oil
- 2 cloves garlic - finely chopped
- 1 large zucchini sliced
- 1 large summer squash sliced
- 2 cups cottage cheese
- 1 egg white
- 1/2 cup grated parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1 tsp chives
- 1 tsp parsley
- freshly ground black pepper to taste
- Topping - 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- In large pan, boil noodles per package directions or until cooked al dente - drain.
- In large skillet, heat oil and sauté garlic, zucchini and squash until tender.
- In bowl, combine cottage cheese, egg, parmesan and mozzarella cheeses, and seasonings.
- In large lasagna pan, spread a shallow layer of Tomato Sauce, top with a layer of noodles, a layer of cheese, a layer of vegetables, and top with sauce. Repeat layering until pan is full, ending with tomato sauce on top.
- Sprinkle with parmesan cheese and bake for 30-40 minutes, or until bubbling.
- Serves 8.
Potato Salad
Potato Salad
Ingredients
- 3 lbs. small red potatoes
- 3 hard boiled eggs diced
- 1/4 cup sweet pickle juice
- Salt and pepper
- seasoned salt
- 1 small red onion finely chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1 large green pepper - diced
- paprika
Instructions
- Peel and halve potatoes. Boil in large saucepan until tender.
- Cool and cut into 1/2" or smaller pieces. Fold in remaining ingredients all at once.
- Refrigerate 1 hour before serving.
Notes
Reserve a few slices of egg and pepper to use as garnish.
Maple Roasted Root Vegetables
Maple Roasted Root Vegetables
Ingredients
- Carrots scrubbed & thickly sliced
- Parsnips peeled & thickly sliced
- Large sweet potatoes peeled & medium chunked
- White/reed potato chunked
- Buttercup or butternut squash medium chunked
- Turnip peeled & small chunked
- Sprig of rosemary
- Sprinkle of parsley
- One or two sage leafs
- 1-2 tablespoons butter
- 1/8 to 1/4 cup maple syrup
Instructions
- Preheat oven to 400 degrees.
- Any combination of the above to fill a two-quart baking dish. Place butter and maple syrup on veggies/herbs. Cover with aluminum foil, bake 45 to 50 minutes. Remove foil, stir. Bake uncovered an additional 15 -25 minutes until tender. This can be done several hours before baking. Leftovers make a nice addition to soups or stews.
Latkes
Latkes (Potato Pancake)
Ingredients
- 3 lb. potatoes
- 2 eggs
- 1 tsp. salt
- 3 tbs. all-purpose flour or matzah meal
- 1/2 tsp. baking powder
- 1 onion minced
- Black pepper to taste
- Paprika to taste
- Vegetable oil for frying
Instructions
- Wash and peel the potatoes. Grate the potatoes with a grater or food
- processor. Soak in cold water for 5 mins.
- Drain off all liquid, and squeeze the excess liquid out
- by hand. Beat the eggs and mix with the grated potatoes and other ingredients,
- except the oil.
- Heat about 1/2 inch of oil in a skillet over medium
- high heat until very hot. Drop potato mixture by heaping tablespoons
- into oil .
- Use a pancake turner to flatten them
- out. Fry to golden brown on both sides (about 3 minutes per side).
- Drain on paper towels. Serve topped with applesauce or sour cream.
Electric Frying Pan
Green Pea Salad
Green Pea Salad
Ingredients
- 4 cups green peas cooked and chilled
- 1/2 cup shredded carrot
- 1/2 chopped red bell pepper
- 1 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/2 cup ranch-style dressing
- 1/3 cup mayonnaise
- 1/4 teaspoon oregano
- 1/8 teaspoon fresh ground pepper
Instructions
- In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayonnaise, and seasonings. Mix and chill to let the flavors mingle.
Fiddle Head Pie
Fiddle Head Pie
Ingredients
- 1 uncooked 9 inch pie crust
- 2 cups of fiddle heads sautéed and coarsely chopped
- 1 small onion chopped
- 2 tablespoon of olive oil
- 1 cup of shredded Cheddar cheese
- 4 eggs
- 1 cup half and half
- 1 tablespoon of coarse mustard
- 1 tablespoon of flour
Instructions
- Preheat oven to 350 degrees. Precook pie crust for about 20 minutes.
- Sautee fiddle heads in olive oil until tender. Place fiddle heads in pie crust, place cheese on top pf fiddle heads.
- Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
- Bake at 350 degrees for 50 minutes.
- Pie is cooked when knife comes out clean when inserted into pie.
- Let set for 5 minutes or so before cutting.
Chilled Morning Berry Soup
Chilled Morning Berry Soup
Ingredients
- 2 cups fresh slightly frozen strawberries
- 1 cup fresh chilled raspberries
- 1 cup fresh chilled blueberries (substitute with any berries)
- 1 1/2 cups fresh plain or vanilla yogurt
- 1/2 cup heavy cream or milk
- powdered suger
- fresh berries on side for garnish
- fresh mint sprigs for garnish
Instructions
- In cuisinart or blending machine, add the strawberries and the raspberries and mix until blended. Then add 1 cup of the yogurt and 1/4 of the heavy cream or milk and mix again until blended. Should be smooth and not lumpy but don't overmix into too fine a liquid. Pour mixture into pouring pitcher.
- Then, mix blueberries, the rest of the yogurt and the rest of the heavy cream or milk until blended. Take first mixture and pour into shallow soup bowls, leaving room for the second mixture which you drizzle OR swirl on top. Sprinkle with powdered sugar, top with chopped or cut berries and a sprig of fresh mint. Serve immediately.
Notes
Yield: 5 cups
Apples Baked In Maple Syrup
Apples Baked In Maple Syrup
Ingredients
- 5 Macintosh or Granny Smith apples
- 1/2 cup shredded walnuts
- 1/2 cup raisins
- 1 3/4 cup Vermont Maple Syrup
- 1 3/4 cup water
- 2 Tbs. butter melted
Instructions
- Preheat oven to 375 degrees.
- Core apples and peel if desired. Place in a pie plate or shallow baking pan. Combine walnuts and raisins and stuff apple cores.
- Combine maple syrup and water. Add butter and pour over apples.
- Cover loosely with foil and bake 45 to 60 minutes. Remove foil after 30 minutes, and baste with maple mixture 3 or 4 times for duration of baking.
- Serve with fresh whipped cream or vanilla ice cream.
Notes
Buy Vermont Maple Syrup Online!
Apple Soup with Curry
Apple Soup with Curry
Ingredients
- 2 Tbs butter
- 1 medium onion chopped
- 1 pound Granny Smith apples peeled, cored and diced
- 1 Tbs curry powder
- 2 1/2 cups chicken stock
- 1/2 cup whipping cream
- sour cream optional
- chopped fresh chives optional
Instructions
- Melt butter in a heavy large saucepan over medium heat. Add onion: sauté 4 minutes. Add apples: sauté until apples begin to soften, about 3 minutes. Add curry and cook 15 seconds.
- Gradually stir in stock. Increase heat and simmer until apples are tender, about 10 minutes. Add cream and simmer 5 minutes.
- Season with salt and pepper. Top bowls with dollop of sour cream and sprinkle with chives.
Greek Spinach Pie
Greek Spinach Pie Recipe (Spanakopita)
An authentic and delicous Greek Spinach Pie aka Spanakopita made with Phyloo dough
Ingredients
- 2 pounds spinach either raw or frozen
- 1 large onion
- ½ cup of olive oil
- 1 pound feta cheese
- 1 cup of milk
- ½ cup of cream
- 4 eggs
- 1 cup of dill
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 package of very thin “filo” pastry
Instructions
- Heat the oil in a pan, add the chopped onion and spinach and simmer for around 10 min. For the next 5 minutes gradually start adding the feta cheese, milk, cream, eggs (slightly beaten), dill, pepper and salt.
- Open the filo pastry and place each thin pastry on the tray, oiling each one, using a brush. After you have done about 4-8 filo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the pastry. On top of this, place another 4-6 filo slices, oiling each one of them as well.
- Place in a medium heat oven and cook at medioum heat for around 45 minutes, until brown. Enjoy!
Notes
The above recipe secret is to add “lots” of dill and do not forget the cream! In case you do not like feta cheese it may be replaced by any other cheese of your preference or a combination of both cheese types.
Apple and Cheddar Tart
Apple and Cheddar Tart
Ingredients
- Pastry
- 2 cups unbleached flour
- 12 tb chilled butter cut into ¼” dice
- ½ c shredded Vermont sharp cheddar cheese
- ¼ tsp salt
- 1/8 tsp freshly ground pepper
- 6 tb cold water
- Onions
- 8-10 large yellow onions thickly sliced (16 cups)
- 4 tb butter
- 4 tb olive oil
- 1 tsp salt
- ¼ tsp freshly ground pepper
- 6 crisp Vermont apples Macoun, Baldwin, Granny Smith peeled, thinly sliced
- 2 cups heavy cream
- Apples
- 6 crisp apples peeled, ¼” sliced
- 2 Tbs butter
- Cheese
- 2 cups grated Vermont sharp cheddar cheese
Instructions
- Directions
- In a Cusinart, combine butter, flour, cheddar cheese, salt and pepper. Process, by pulsing, until consistency of coarse cornmeal. Slowly add cold water until a ball forms, remove. Knead lightly until smooth, wrap in saran and chill, about 30 to 60 minutes.
- Roll out pastry, on a floured board, to ¼” thick, fit into a 10 inch quiche pan or 8 individual tart pans, prick the bottom and chill again before baking 10-15 minutes in a 425 degree oven until golden brown and crisp.
- Meanwhile sauté onions, salt and pepper in oil and butter in a heavy pan over medium heat until well-coated and beginning to wilt. Cover and sauté until very tender and juicy. Uncover. Add thinly sliced apples and cook over high heat until very brown, soft and tasty, about 30 minutes, stirring frequently. Then add heavy cream, continue cooking and stirring until cream is thick enough to coat a spoon.
- Sauté the ¼” thick apples in butter until cooked through but not too soft.
- Assemble the tart. In the pre-baked pastry shell place a thick layer of creamy onions and apples. Arrange apple slices in concentric circles on top. Cover all with a thick layer of the grated cheese.
- You can assemble the tart up to a day ahead of serving. Before serving, heat the tart in 350 oven until the cheese begins to melt and the onions are hot, about 15 minutes in a preheated oven. Just before serving, place the tart under a hot broiler about three minutes or until the top has browned into a delicious crust.
