Category Archives: Recipes

Fresh Veggie Salad

Tantalizing Vegetable Salad
Serves 4-6
Preparation time 10 minutes

1/4 onion peeled and diced
1 tbsp Lemon Juice (freshly squeezed is good too!), or White Wine, or Vinegar
1 spear of Broccoli
1 Pepper (yellow)
1 Carrot sliced (lengthwise or circular)
1 Celery stalk
5 Cherry tomatoes
1 Tbsp Pinenuts (optional)
Dressing
3 Tbsp Olive Oil
Salt and Pepper to taste
1 Tbsp lemon juice, or white wine, or vinegar

In large bowl, soak diced onion in lemon juice (method of cooking to neutralize acidity from onion) and set aside, allow to marinade 10-15 minutes.
Thinly slice all vegetables and then add to bowl with marinading onion. Add to same bowl all ingredients for dressing and toss salad to combine flavors. May serve immediately, or prepare the night before.

Italian Strawberries and Cream

Balsamic Strawberries with Ricotta Cream.
Strawberries are combined with tangy and sweet balsamic vinegar and creamy ricotta in this quick and simple dessert.

INGREDIENTS
1 c ricotta cheese (drained of liquid)
1 T honey 1/2 t pure vanilla extract
3 T Balsamic vinegar
1 1/2 T brown sugar 16 oz strawberries, (leaves and stems removed) and quartered
1 T fresh basil, cut into fine ribbons

DIRECTIONS
Open container of ricotta cheese, empty ricotta into colander (sat onto a plate for liquid to collect) by turning container upside down and and allow ricotta to gently slide onto colander so that drains of all liquid (about 15 minutes then discard liquid).
Spoon 1 cup of cheese into a mixing bowl of a food processor. Add honey and vanilla. Process for 1 minute until mixture is smooth. Refrigerate for at least 2 hours.

In a small saucepan, combine the vinegar and sugar. Stir until sugar dissolved. Bring to a boil and reduce to a simmer, heat for 3 minutes. Remove from pan and allow to cool completely.

In a mixing bowl combine the strawberries and basil with vinegar mixture. Divide equally among 4 glasses. Top with ricotta cream. Serve chilled.

Number of Servings: 4

Bourbon Sweet Potatoes

6 medium Sweet potatoes
1/2 cup Brown sugar
1/4 cup butter — in bits
1/4 cup Bourbon

Directions:
Bake potatoes in 350F oven until tender. Let cool, peel and cut into slices 1/2 in thick.
Butter 9×13 pan and place potatoes in it. Cover with butter and sugar, and pour bourbon over.
Bake at 350F for 30-45 minutes. Let sit 15 minutes before serving.

Whip Cream

While store bought whip cream has the benefit of being “ready to go”, there are many who still enjoy homemade whip cream on pies and in hot chocolate.

1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla
Whip cream with mixer. Be careful not to overbeat or else will get too thick like butter. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.

Thanksgiving Cornbread

CORNBREAD for Thanksgiving

Cornbread

Likewise we would like corn bread: Below is a quick, easy receipe:

  • 40 g or 1 1/2 oz plain flour
  • 175 g or 6 oz corn meal
  •  3/4 tsp salt
  • 4 Tbsp Honey or sugar for sweet bread or 1 Tbsp for bland flavor
  • 15 ml or 1 tbsp baking powder
  • 2 eggs, lightly beaten
  • 250 ml or 8 fl oz milk
  • 60 ml or 2 fl oz melted butter

Temperature 200°C or 400°F or Gas mark 6

Butter 8 inch baking pan and flour lightly.

In medium bowl, combine all the dry ingredients. In another bowl mix together the eggs, milk and  melted butter. Pour into the flour mixture and mix by hand, making  sure there are no lumps.Pour into baking pan and bake until toothpick inserted into the corn bread comes out clean. Approximately 20-22 minutes.

This makes nine squares  in an 8 inch square baking pan, Double or triple receipe as necessary.