I love avocados, even if I seem to be alone in that love in my household. This recipe is one of my favorite ways to prepare them.
Tuesday, November 16, 2010
Avocado Margherita
Labels:
Appetizers,
Avocados,
Basil,
Cheese,
Garlic,
Lunch,
Main Course,
Mozzerella,
Onion,
Oven,
Tomatoes
Monday, October 25, 2010
Delicata with Wild Rice and Cranberry Stuffing
I grew delicata for the first time and wasn't exactly sure what to do with it. The recipes I found online were your standard squash recipes: butter and brown sugar. I wanted something more savory, so I came up with something on my own. Our exchange student had never had wild rice before, so I knew that was in and it just sort of evolved from there.
The recipe? It was delicious! I will definitely be making this again. And the stuffing could be a stand alone dish as well.
- 1 cup uncooked wild rice
- 1/4 cup craisins
- 2 TBS chopped scallions
- 1 TBS chopped medium-hot pepper
- 1/2 tsp ground rosemary
- 3 TBS fresh thyme
- 1/4 tsp fresh chopped sage
- 2 TBS butter
- 1 TBS honey
- 2 Delicata squash
The recipe? It was delicious! I will definitely be making this again. And the stuffing could be a stand alone dish as well.
Wednesday, May 12, 2010
Morel Cream Sauce
I had my best morel year ever. My son and I usually just saute the mushrooms and eat them as a treat, but I actually had enough to make some kind of a dish with the morels that I found. I wanted to keep it simple and mild, since this was the first time that I was actually cooking them into a dish and wanted to be sure they would hold their own.
So, although I was going to do a stroganoff or an Alfredo, I opted for a simple cream sauce. I basically went out to my garden and pulled what was available.
Add the salt and pepper and cook until thickened.
I used this over egg noodles. It was delicious!!
The sauce was mild enough that the three mushrooms I used easily held their own. If you want to add a little more spice, like thyme or convert it to a stroganoff by adding sour cream, or an Alfredo by adding some Parmesan; I would add more morels. Heck, if I had had them, I would have added more anyway :)
So, although I was going to do a stroganoff or an Alfredo, I opted for a simple cream sauce. I basically went out to my garden and pulled what was available.
- 1 TBS olive oil
- 1-2 TBS garlic chives, chopped - whites and greens
- 1-2 TBS chives, chopped
- Small leek, chopped - whites and tender greens
- A few rosemary leaves, chopped (or a pinch of ground rosemary)
- 1/3 cup (or more) morel mushrooms, chopped
- 1-2 TBS flour
- 1/2-1 cup cream or half-n-half - enough to get consistency you want
- Sea salt
- Pepper
Add the salt and pepper and cook until thickened.
I used this over egg noodles. It was delicious!!
The sauce was mild enough that the three mushrooms I used easily held their own. If you want to add a little more spice, like thyme or convert it to a stroganoff by adding sour cream, or an Alfredo by adding some Parmesan; I would add more morels. Heck, if I had had them, I would have added more anyway :)
Monday, January 4, 2010
Tunisian Brik
I wanted to add some more appetizers to my repertoire, so when I found a recipe for Tunisian Brik in my appetizer cookbook ("Appetizers, Finger Food, Buffet & Parties", by Bridget Jones) I had to try making it. I did make a few small changes - of course. The following is what I came up with.
Let me start by saying that phyllo dough is a mother to work with! It is very thin, tears easily, dries out quickly, and then crumbles. I kept a mister handy to keep the dough moist; but be careful! If you get the dough too moist, it sticks to everything!
These were AWESOME! And once you get the hang of handling the phyllo dough, they are amazingly easy to make!
- 3 TBS butter, melted
- 1 small red onion, finely chopped
- 1 lb ground turkey
- 1 garlic clove, minced
- 1 TBS lemon juice
- 2 TBS finely chopped cilantro
- 1-2 eggs, scrambled
- phyllo dough
Let me start by saying that phyllo dough is a mother to work with! It is very thin, tears easily, dries out quickly, and then crumbles. I kept a mister handy to keep the dough moist; but be careful! If you get the dough too moist, it sticks to everything!
These were AWESOME! And once you get the hang of handling the phyllo dough, they are amazingly easy to make!
Labels:
Appetizers,
Bakery,
Breakfast,
Cilantro,
Eggs,
Garlic,
Ground Turkey,
Lemon Juice,
Lunch,
Main Course,
Olive Oil,
Onion,
Oven,
Pastry
Subscribe to:
Posts (Atom)