Grilled Vegetable Panini

Roasted+Vegetable+Panini+500
Ingredients
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces mozzarella cheese, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Directions
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Heat Panini machine. Place sandwich on grates. Press top down and cook for approximately 3 – 5 minutes or until the sandwich is warmed throughout.

Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

Slow Cooker Spiced Shredded Beef Brisket Sandwiches

1 cup beef broth
1 jar (8 ounces) hoisin sauce
¼ cup white vinegar
2 teaspoons Chinese five-spice powder
2 teaspoons garlic powder
2 ribs celery, cut into 2-inch long matchsticks
1 thin-cut beef brisket (2 pounds) well trimmed of excess fat
½ teaspoon black pepper
1 head bok choy, trimmed and thinly sliced
8 soft sandwich buns

Whisk beef broth, hoisin sauce, ½ cup water, vinegar, five-spice powder and garlic powder in a small bowl. Place celery and carrot strips in slow cooker bowl. Add the brisket (slicing in half to fit, if necessary); season on all sides with salt and pepper. Pour in beef broth mixture. Cover; cook for 5 hours on HIGH or 10 hours on LOW.

Remove meat to a cutting board. Cool slightly. Skim any fat off top of sauce in cooker and discard. Add bok choy to slow cooker and cook for 15 minutes on high.

Meanwhile, shred beef with two forks, cutting long pieces in half, if desired. Add back to slow cooker and stir to coat with sauce. Serve immediately with soft sandwich buns.

Italian Meat Loaf Patties

2 (12 ounce) packages broad or extra wide egg noodles, cooked, drained and mixed with 2 tablespoons margarine
2 (15 ounce) cans Hunt’s Sloppy Joe sauce
2 pounds lean ground beef
1 cup seasoned bread crumbs
2 eggs
½ onion, finely diced

Preheat oven to 375 degrees. Set aside half of sauce to brush on patties. Mix remaining sauce with ground beef, bread crumbs, eggs and onion. Form into patties and flatten. Place on a greased baking sheet and brush with reserved sauce. Bake for 30 minutes. Serve over noodles.

Eggplant Lasagna

1 recipe meat sauce (see spaghetti with meat sauce or use your own favorite recipe)
2 eggplants, cut into small chunks
2 eggs, beaten
1 cup bread crumbs
Oil for frying
1 (32 ounces) jar spaghetti sauce

Preheat oven to 350 degrees. Prepare meat sauce according to recipe of your choice. Toss eggplant chunks with beaten egg and then with bread crumbs. Heat oil in large skillet and fry eggplant until browned. Place thin layer of plain sauce along bottom of 9 x 13-9 inch pan. Add layer of 1/3 of the eggplant, then layer of ½ of the meat sauce. Repeat. Top with last 1/3 of the eggplant and cover with remaining plain sauce. Bake for 45 minutes.

Butterscotch Apple Crisp

butterscotch-apple-crisp
Easy

5 Granny Smith apples, sliced
¾ cup brown sugar
½ cup flour
½ cup oats
1 (3½ ounce) package butterscotch pudding mix
1 teaspoon cinnamon
½ cup margarine

Preheat oven to 350 degrees. Place apple slices along bottom of 9 x 13-inch pan. Combine other ingredients until coarse crumbs form. Sprinkle on top of apples and press down slightly. Bake for 50 – 60 minutes. Best served warm with vanilla ice cream

Bombay Sliders

Bombay Sliders With Garlic Curry Sauce

Ingredients

1 cup mayonnaise, divided
6¼ teaspoons curry powder, divided
1½ tablespoons plain tofutti sour cream
1½ tablespoons ketchup
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
¼ cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
¾ teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lighty toasted Mix ¾ cup mayonnaise, 2¼ teaspoons, curry powder and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.

Preparation

Place turkey, next 6 ingredients, remaining ¼ cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about ½ inch thick.

Preheat broiler or heat 1 tablespoon oil in heave large skillet over medium-high-heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through. pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutesper side if cooking in skillet)
Place patties on bottom halves of rools. Top each patty with sauce. Cover with roll tops. Places 3 sliders on each of 4 plates and serve.

Haitian Chicken

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This is a delicious recipe from our beloved piano teacher Minda Fischer who happens to also be an amazing cook.
Serves 6

2 chickens cut in 1/8th’s
Juice of 4 limes
1 ½ tablespoons honey
1 teaspoon Dijon mustard
1 ½ tablespoons chili powder
Pinch of cayenne pepper
1 large clove garlic, minced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon paprika
2 tablespoons dried breadcrumbs
Chopped parsley

Arrange chicken pieces skin side down in a shallow baking dish. Combine all ingredients except breadcrumbs and parsley in a small bowl. Pour over chicken and marinate in the refrigerator covered for at least 4 hours or overnight.
Heat oven to 350 degrees. Bake chicken uncovered for 30 minutes, basting often. Turn chicken over, and bake for 30 more minutes and continue to baste. Heat broiler. Place chicken skin side down. Broil until brown (about 2 minutes). Turn chicken over, sprinkle with breadcrumbs and spoon some sauce over the chicken. Broil until crisp (about 2 more minutes). Sprinkle with parsley and serve.

Bartenura Gnocchi with Pesto or Homemade Marinara

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Bartenura Gnocchi

Prepare according to package instructions (Basically place cook in boiling salted water for 3-4 minutes).
Add sauce of your choice. Yum, easy, creamy, delicious and filling!

Pesto

2 cloves garlic, crushed
2 cups packed, coarsely chopped basil leaves
Coarse salt
1/4 tablespoon pine nuts
1/2 cup olive oil

In a food processor, blend the garlic, basil, pinch salt, and pine nuts into a paste. Gradually blend in olive oil; adjust seasoning.

Homemade Marinara Sauce:
10 vine-ripened tomatoes, cut in ½ inch pieces
4 shallots or 1 onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
½ red pepper, chopped
¼ cup sun-dried tomatoes in oil, chopped
2 teaspoons kosher salt
2 tablespoons red wine
¼ cup fresh basil, chopped

Heat the olive oil over medium-high heat in a sauté pan. Add the onions and cook for 5 minutes. Add the red pepper and cook for 5 more minutes. Add the sun-dried tomatoes, garlic, and fresh tomatoes. Turn down the heat and cook for approximately 20 – 30 minutes until all vegetables are soft and blended. Add the kosher salt and red wine. Turn up the heat and boil the sauce for 2 minutes. Add the basil and turn off the heat and serve as a dipping sauce or add pasta and make into a meal.

This can be made 3 days in advance and kept in the refrigerator.

Snicker Doodles

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1 cup shortening or unsalted margarine
1½ cups sugar
2 eggs
2¾ cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 375 degrees
In a medium bowl, cream together the shortening and 1½ cups sugar. Stir in the eggs. Sift together flour, baking soda, cream of tartar and salt. Stir into the creamed mixture until well blended.
In a small bowl, stir together the 2 tablespoons sugar the cinnamon. Roll dough into walnut sized balls, and then roll the balls in the cinnamon sugar mixture. Place them onto an ungreased cookie sheet about two inches apart.

Bake for 8 to 10 minutes. Cool and enjoy.
Makes about 3 dozen cookies.

Pizza Pockets

pizzapocket
Freeze these for up to a month for a quick microwaveable dinner.

1 16-ounce bag store-bought pizza dough
6 tablespoons fresh or jarred marinara sauce
6 store- bought turkey meatballs (use yesterday’s leftovers)
1 egg
1 teaspoon soy milk

How to :
1. Preheat oven to 375°F
2. Roll the dough out about ¼ inch thick. Cut into pieces for each muffin cup (you should get about 8-10 from 16 oz. of dough)
3. Grease a muffin tin. Line each cup with a piece of dough, letting the excess hang over the sides.
4. Fill each with 1 tablespoon of sauce and 1 meatball.
5. Gather each bit of excess dough up around the filling, pinching it together at the top.
6. Whisk the egg with the soy milk to make a wash. Brush it onto each pouch.
7. Bake until golden, 15 to 20 minutes

Tips :

Pinch off some pizza dough, hand your toddler a rolling pin, and watch him lock in

Pan-Fried Trout

trout
Easy

Ingredients

4 pieces trout, filleted
½ cup (8 ounces) butter (can use margarine to make it pareve)
1 teaspoon salt
2 teaspoons garlic
½ teaspoon pepper

Directions

Melt butter over medium heat in a frying pan. Add trout and sprinkle with spices. Cook for 5 minutes, flip and cook for 5 minutes more. Couldn’t be easier. Couldn’t be more delicious. Serves 8.

Fusilli with Eggplant

fusillieggplant

Ingredients

2 16-ounce eggplants, cut crosswise into ½-inch-thick slices
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
¾ cup pine nuts, toasted
¾ cup dried currants
½ cup drained capers
2 14 ½ -ounce cans diced tomatoes in juice

1 pound fusilli pasta
1 cup freshly grated parmesan cheese
½ cup chopped fresh basil

Preparation

Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain: pat dry with paper towels. Cut eggplant into ½-inch cubes. Set aside.
Heat olive oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add eggplant mixture, ¼ cup cheese and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.

Mushroom Lasagna

mushroom-lasagna

1 package lasagna noodles, cooked and drained
8 tablespoons butter or margarine
½ onion, chopped
1 carrot, peeled and chopped
½ cup flour
5 cups milk
1 teaspoon nutmeg
Salt and pepper
4 tablespoons butter or margarine
4 tablespoons olive oil
4 (8 ounce) packages sliced mushrooms
2 teaspoons minced garlic
1 tablespoon tomato paste
1 (29 ounce) can diced tomatoes, drained
3 cups grated mozzarella cheese

Make béchamel sauce:

Heat the 8 tablespoons butter or margarine in a saucepan over medium heat. Add onion and carrots and cook for 5 minutes. Whisk in flour and cook for 2 minutes. Whisk in milk. Bring to a boil; reduce and heat and simmer, continually whisking, 25 minutes. Sauce should thicken. Stir in nutmeg, salt and pepper.

In the meantime, heat 4 tablespoons butter or margarine and olive oil in a large skillet over medium heat. Add mushrooms and garlic and sauté for about 10 minutes. Stir in tomato paste and diced tomatoes and cook for 10 minutes, stirring occasionally. Set aside.

Preheat oven to 375 degrees. In a 9 x 13-inch baking dish spread a layer of tomato-mushroom sauce. Cover with a layer of noodles. Spread 1 cup of béchamel sauce over top. Sprinkle with 1 cup of cheese and 2 cups of tomato-mushroom sauce. Add another layer of noodles and repeat. Top with remaining noodles and remaining 1 cup cheese. Bake for about 45 minutes to 1 hour until cheese is lightly browned.

Baby Spinach with Sun-Dried Tomatoes and Feta

spinach-feta

2 teaspoons minced garlic
4 (6 ounce) bags baby spinach
¼ cup sun-dried tomatoes, thinly sliced
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon red pepper flakes
2 teaspoons balsamic vinegar
¼ to ½ cup crumbled feta cheese

In a large skillet over a low heat, sauté garlic and spinach in oil until softened. Don’t rush it; keep the heat low and let the extra moisture evaporate. Sprinkle with salt and red pepper flakes and stir gently. When spinach is fully soft and most of the liquid has evaporated, remove from heat and toss with balsamic vinegar and feta. Serve immediately.

Rhubarb Muffins

rhubarb-muffins

1-1/2 cups flour
¾ cup brown sugar
1 teaspoon baking soda
½ cup non-dairy creamer or soy milk, mixed with ½ teaspoon vinegar
1/3 cup margarine, melted
1 teaspoon vanilla
1 egg
1 cup chopped fresh rhubarb
¼ cup sugar
½ teaspoon cinnamon
2 teaspoons cold margarine, cut into small pieces

Preheat oven to 375 degrees. Combine flour, brown sugar and baking soda in a bowl. Whisk together non-dairy creamer-vinegar mixture, vanilla and egg. Add to flour mixture and stir just until blended. Do not over mix. Stir in rhubarb. Spoon batter into greased muffin cups.
Mix together sugar and cinnamon. Cut in margarine with a fork or your fingers until coarse crumbs form. Sprinkle crumb mixture over batter. Bake for about 25 minutes. Cool on wire racks. Makes 12.

Fettuccini Alfredo with Mushrooms

fettuccine-alfredo

1 pound fettuccini
Salt and pepper
8 tablespoons butter, cut into pats, divided
8 ounces loosely packed, finely grated Parmesan cheese (about 2 1/2-3 cups. I like to grate the fresh Parmesan)
2 packages of mushrooms, sliced (16 ounces total or more to taste)
½ cup marsala wine
2 tablespoons olive oil

Heat a large sauté pan over medium heat. Add olive oil and 2 Tablespoons of butter. Add mushrooms and cook for 3 -4 minutes. Add the marsala wine and continue to cook until most of the liquid has boiled off, about 5 minutes more. Add salt and pepper to taste.

Bring a large pot of water to a boil.

Preheat the oven to 200ºF. Place a large shallow serving bowl in the oven to warm.

When the water boils, season with salt, add the pasta and cook to al dente.

When the pasta is just about done, remove the warm bowl or platter from the oven. Scatter the butter pats into the warm serving dish. Add the mushrooms to the dish. Reserve a generous ladleful of starchy cooking water, then drain the pasta and place it over the butter; pour the starchy water over the top. Scatter half of the cheese over the pasta and toss for 1 minute. Add more cheese and continue to toss another 2 minutes, until the pasta is evenly coated and the cheese has melted into the sauce. Serve immediately.

Barbeque-Flavored Meatloaf

BBQ_Meatloaf_Bake

Serves 5

½ cup ketchup
1 ½ tablespoons hickory barbeque sauce
1 tablespoon sugar
1 ½ pounds lean ground beef
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon onion powder
¼ teaspoon pepper
2 cloves garlic, minced
¾ cup Italian bread crumbs
1 egg beaten

Direction:
1. Preheat the oven to 400° F.
2. In a large bowl, stir together the ketchup, barbeque sauce and sugar; set aside ¼ cup of the mixture.
3. With your hands, mix in the remaining ingredients.
4. Form the mixture into a loaf and place in a greased 9 by 5-inch loaf pan.
5. Bake, covered for 30 minutes.
6. Uncover and drain the fat from the pan, then slice the meatloaf while still in the pan.
7. Drizzle the reserved tomato mixture evenly over the meatloaf.
8. Bake, uncovered, for an additional 30 minutes, or until cooked through.

Tilapia with Tomato Mango Salsa

tilapia-mango

Serves 5

5 tilapia fillets (or other white fish fillet)
Vegetable oil
1/4 teaspoon cayenne pepper
Salt and black pepper
White rice
Fresh vegetable medley (choose your favorites)
Lemon pepper

Mango Salsa
2 cup diced tomatoes
1 cup diced red onion
1/2 cup diced jalapeno
4 tablespoons chopped fresh cilantro
Salt and black pepper, to taste
2 teaspoons salad oil
2 teaspoons white vinegar
1 teaspoon granulated garlic
2 cups chopped mango

Direction:
1. Brush both sides of the tilapia with oil
2. Shake the seasoning (cayenne, salt, pepper) over both sides of the tilapia.
3. Cook the tilapia on a clean, lightly oiled grill, smooth side down. Cook to an internal temperature of 145° F, turning once during cooking, about 4-8 minutes total cooking time.
4. Cook the rice according to package directions, and steam the vegetable medley; season with lemon pepper.
5. To make the mango salsa, mix all the ingredients but the mango together in a bowl. Just before serving, add the mango and mix lightly.
6. To serve, top the fish with salsa.

Mexican Carne Asada

carne-asada
2 (1-1/2 pounds each) skirt steaks
1 cup lime juice
1/2 cup tequila
4 teaspoons minced garlic
4 serrano chilies, sliced
½ cup cilantro, chopped
Flour tortillas
Salsa
Guacamole

Combine the lime juice, tequila, garlic, chilies and cilantro in a plastic container or freezer-strength Ziploc bag. Add steak and make sure it is completely immersed in the marinade. Seal tightly and leave in refrigerator overnight.
Remove from marinade and grill, 3-5 minutes per side. Slice thinly and serve with tortillas, salsa and guacamole.