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Tuesday April 25 , 2017
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Recipe

Pasta Primavera

Ingredients:
8 oz of uncooked spaghetti

8 oz sliced fresh mushrooms
1 med onion chopped
2 tablespoons of olive or vegetable oil
3 peppers cut in strips(red,yellow,green
2-2 ½ cups milk (your choice )
2 tablespoons flour
1/3 cup chicken stock
1 teaspoon Italian season
¾ pound cooked ham ,cubed (any meat will do )
1 package of peas 
parmesan cheese



Directions:

cook pasta ,in large skillet, over med heat ,cook mushrooms and onions until tender add peppers

cook 2 minutes

mix milk ,flour ,stock ,seasons until smooth

add to pan, cook and stir until slightly thick 2-5 minutes
add ,ham ,peas ,pasta ,mix 
heat 2 minutes 
serve immediately 
 

Banana Nut Bread

Ingredients
1 1/3 cups all-purpose flour
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 tablespoon canola oil
1/3 cup reduced fat buttermilk
2 teaspoons vanilla
1¼ cups mashed bananas
¼ cup chopped walnuts*

DIRECTIONS
1.  Preheat oven to 350 degrees F. Spray a 9X5-inch loaf pan with nonstick cooking spray. Set aside.
 2.  Blend the dry ingredients in a large mixing bowl. Set aside.
 3. Add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed.
 4. Add chopped walnuts. Stir until just mixed.
 5. Pour batter into prepared pan. Bake in preheated 350 degrees F oven 45-55 minutes or until rich brown and the center is set.

 

Tomato Basil w/ Bruschetta Sandwiches

Ingredients:
2 can tomatoes, peeled, seeded and diced 
4 cups canned tomato juice
1/2 cup chopped fresh basil
1/3 cup Italian season
salt and pepper to tadte

Directions:
1. Place the tomatoes and juice in a stock pot over medium heat and simmer for 10 minutes. 
2. add the basil and rest of seasons heat for 10 minutes 
3. To serve, ladel the soup into bowls and dollop with 1 to 2 tablespoons of Marscapone cheese(optional .)

Bruschetta Sandwiches

1 (8 ounce) French baguette
2 garlic cloves, peeled
6 plum tomatoes, sliced
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup extra-virgin olive oil
2 tablespoons Balsamic vinegar
1 cup fresh basil leaves, stems removed
1 pound fresh mozzarella, sliced

1. Preheat oven to 350 degrees.
2. Cut the baguette into ½ inch slices. Place on a baking sheet and bake in a preheated oven for 5 to 7 minutes until dry. Rub one side of each slice with a garlic glove and set aside.
3. Mix together the salt and pepper. Sprinkle over the tomato slices. Drizzle with oil and vinegar.
4. Place a tomato slice garlic side of bread. On top of the tomato place a slice of cheese and a basil leaf. Top with another slice of bread garlic side down
.

 

Turkey Breast Diane

Non-stick cooking spray

Ingredients:
1 Pound TURKEY BREAST CUTLETS, pounded to an even thickness 

2 Teaspoons lemon pepper seasonings 
2 Tablespoons freshly squeezed lemon juice 
1 Tablespoon salt free Worcestershire sauce 
1 Teaspoon Dijon mustard 
1 Teaspoon fresh parsley, chopped 
Lemon wedges for garnish 

Instructions:
1.  Coat a large skillet with cooking spray and heat pan over medium heat for 30 seconds.
2.  Sprinkle both sides of turkey cutlets with lemon pepper. Place turkey in hot skillet and saute for 3 to 5 minutes on each side until browned and no longer pink in the cent
3.  Combine remaining ingredients in a small mixing bowl, mixing well. Add to pan and cook until heated through. 
4.  Garnish with lemon wedges and parsley.

CHEF NOTE:Turkey Cutlets/Steaks 

   

Deviled Crab Recipe

Ingredients:
3/4 cup mayonnaise 
2 Tablespoons minced onion 
2 Tablespoons minced green pepper 
2 teaspoons minced parsley 
1-1/2 teaspoons dry mustard 
2 teaspoons Worcestershire sauce 
Dash Tabasco 
1/4 teaspoon cayenne 
2 teaspoons lemon juice 
Coarse salt and freshly ground black pepper to taste
1 pound fresh or pasteurized crab meat, either select or lump grades, picked over to remove all bits of shell
3 to 4 Tablespoons butter 
1 cup fine fresh bread crumbs 
Parsley sprigs 
Lemon wedges

Preparation:
Put the mayonnaise in a bowl and whisk in the onions, green peppers, parsley, mustard, Worcestershire sauce, Tabasco, cayenne, lemon juice, salt, and pepper. Go very easy on the salt and pepper. Cover bowl and put aside for 15 minutes or so for the flavors to marry. Correct seasoning. 

Gently fold in the crab. Reserve, refrigerated, if you are doing this in advance. 

Melt 3 tablespoons butter in a small skillet and add the bread crumbs. Cook over low heat until just golden, adding a little more butter if it seems too dry. Scrape into a bowl and cool. 

Preheat oven to 425 degrees F. 
Arrange natural or ceramic crab or scallop shells or ramekins on a baking sheet. Divide crab mixture among containers, mounding it a bit in the center so that it looks generous. Sprinkle the crumbs over the crab mixture. Bake on the top rack of the oven until bubbly and lightly browned, 10 to 15 minutes. Serve hot with parsley sprigs and lemon wedges.

 

Poultry and Summer Vegetables

Ingredients:
1 pound ground poultry (turkey or chicken)
1 medium onion, chopped
1 zucchini, chopped
1-3 (depending on size) summer yellow squash, chopped
1-2 carrots, sliced
1 cup okra, sliced
1 red or green sweet bell pepper, chopped (optional)
2-3 Tablespoons olive oil
1 teaspoon garlic
1/8-1/4 cup salt free soy sauce
1/4-1/2 cup water
fresh ground black peppercorns, to taste
ground ginger, to taste (optional)
1 cup or rice 

How to make it:
Start the rice or quinoa cooking. I use a rice cooker for both.
Prepare the vegetables, chop the onion, zucchini, squash and bell pepper, if you are using it, and slice the carrot and okra.
Brown the ground poultry in a large covered skillet on medium heat.
Drain the liquid.
Add the olive oil and onions to the skillet and stir and cover.
When the onions look done add the other vegetables, garlic, tamari/soy sauce, ginger if you are using it, and some water to help steam the vegetables.
Put a pepper mill and some a bottle of tamari on the table.
Serve when the vegetables and rice or quinoa are done cooking.

   

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Womens Recreation