Berry and Almond Granola

With all the sugars and preservatives found in our breakfast cereals, this is a healthy alternative!

Ingredients:

2 cups Steel Cut Oats
1 cup wheat flakes
1/2 cup wheat germ
1 cup sliced almonds
1/3 cup olive oil (not evoo)
1/3 cup honey
Zest of one orange
1/4 cup fresh orange juice
1 teaspoon salt
1 teaspoon grated fresh nutmeg
1 teaspoon cinnamon
1 package Craisins Cranberries
1 package Dried Blueberries or Berry Medley

1. Preheat oven to 325 degrees.
2. In a lightly oiled roasting pan with high sides
   combine oats, wheat flakes, wheat germ and almonds
   and toss until well combined.
3. NOTE: Do not add berries!
4. In a heavy saucepan heat the honey, oil, orange juice,
   salt, nutmeg and cinnamon over moderate heat stirring
   until the mixture is hot but not boiling.
5. Pour over the oat mixture and toss well.
6. Bake for 30 minutes stirring every 15 minutes.
7. Let cool completely.
8. Add dried berries and stir.
9. Store in an airtight container in refrigerator.

Serve with vanilla yogurt or your favorite yogurt flavor!

Submitted by Leila Waller, 10/16/07

Leila's Pain Perdu Maison

a.k.a. French toast s.v.p. the real French way!

This cooks into a crispy coating with a creamy inside that is so good! The use of Brioche is a must, but, if you can't find, store bought Hawaiian bread will work in a pinch

Ingredients:
4-6 slices Brioche bread (1 to 2 days old)
3 eggs
1/3 cup all-purpose flour
3 tsp. sugar
1/4 tsp. salt
3 1/2 tbsp. softened butter plus extra for skillet
1 tsp. vanilla
1/2 tsp. cinnamon
pinch of fresh nutmeg
1 cup milk

1.  Cut the Brioche bread into thick slices.
2.  In a food processor add:
3.  Eggs, flour, sugar, salt - pulse.
4.  Add softened butter and pulse.
5.  Add milk and pulse.
6.  Add vanilla, cinnamon and nutmeg.
7.  Give another pulse.
8.  Heat extra butter in large electric skillet medium heat.
9.  Dip a slice of the bread in the batter and soak 30 seconds.
10.  Remove from the batter and allow excess to drip off.
11.  Place the battered slice in the skillet.
12.  Repeat with the remaining slices.
13.  Cook until golden on one side.
14.  Flip to cook other side and cook.
15.  Serve immediately with dusting of powdered sugar.
16.  Or your favorite syrup!

Submitted by Leila Waller, 8/20/07

Spinach & Artichoke Dip

My niece, Carlie Ciccone's recipe
An excellent crowd pleaser!

Ingredients:
3 pkg frozen chopped spinach
1 can artichoke hearts (drained & chopped)
1 jar marinated artichoke hearts
3 large cloves garlic, minced
1 cup romano cheese, grated
1 cup parmesean cheese, grated
3 cups white cheddar, grated
4 oz. Philadelphia cream cheese
6 oz. sour cream
1 teaspoon cayenne pepper
  - salt and pepper to taste

1.  Mix all ingredients in a medium bowl.
2.  Lightly grease baking dish.
3.  Spread ingredients evenly into dish.
4.  Preheat oven to 350 degrees
5.  Bake covered for 50 minutes
6.  Uncover and bake for 10 more minutes.
7.  Serve with your favorite crackers or chips

Submitted by Carlie Ciccone, 4/9/2007

Sun-Dried Tomato, Pesto and
Cream Cheese Bruschetta

(A quick bruschetta for when company comes unexpectedly!)


Ingredients:
8 oz package of Philadelphia Cream Cheese - softened
1 small jar of Green Pesto
1 jar of Sun-Dried Tomato Bruschetta Topping
Crackers or Crostini (French bread)
A few sprigs of basil or rosemary

1.  Line a 1 = cup round or square bowl with plastic wrap.
2.  Put a few sprigs of rosemary or basil on bottom of bowl.
3.  Spread 4 oz.  of softened cream cheese evenly in bowl.
4.  Layer some of the Sun-Dried Tomato Bruschetta Topping.
5.  Next layer some of the Green Pesto.
6.  Finish off with a layer of remaining cream cheese.
7.  Cover with plastic wrap and refrigerate until firm.
8.  When ready to serve place a small serving plate over bowl.
9.  Invert and remove plastic wrap.
9.  Serve with your favorite crackers or Crostini.

Submitted by Leila Waller, 2/1/07

Slow-Cooked Pork or Beef Short Ribs

3-4 lbs country-style pork ribs
salt, pepper, paprika
1/4 cup flour
1 bottle chili sauce (12oz)
1 cup beef stock
2 garlic cloves minced
3 tablespoons brown sugar
1 tablespoon red wine vinegar
2 teaspoons prepared mustard
1/2 teaspoon Tabasco sauce
1 teaspoon salt
2 medium onions sliced and seprated into rings

1.  Preheat oven to 450 degrees
2.  Season meat with salt, pepper, paprika
3.  Dredge in flour and place on rack in roasting pan
4.  Brown ribs on upper level of oven for 30 min.
5.  Meanwhile, combine remaining ingredients.
6.  Slice onions and set aside
7.  In an electric cooker place ribs.
8.  Pour sauce over ribs.
9.  Arrange onion rings over ribs.
10. Cover and cook on low setting for about 2 hours

Submitted by Leila Waller, 1/9/2007

Pat's Italian Cake

1 stick margarine
1/2 c. shortening
2 c. sugar
5 eggs - separated
2 c. plain flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 c. pecans
1 small can coconut

Cream margarine and shortening. Add sugar.
Mix well.  Add egg yokes. In another bowl,
mix flour and soda. Add dry ingredients to
creamed mixture alternating with buttermilk.
Add  vanilla. Beat egg whites and fold in.
Spoon in Pecans and coconut. Bake in three
eight-inch pans at 350 degrees for 25 to 30 minutes.

ICING

1/2 stick margarine
1 8oz. pkg of cream cheese
1 box confectioners sugar
1 tsp. vanilla
1/2 cup of pecans.

Cream margarine and cream cheese.
Add confectioners sugar and vanilla. Add Pecans.
Let the cake cool before icing.
(Some prefer to ice while warm.)


Submitted by Jim Futrell, 10/24/2006

Vegetarian Tart

My inspiration of a tarte made at
"La Tarterie de Pierre"- Brussels
by Pierre Marcolini, the famous Belgian chocolatier

3 cups zucchini, very thinly sliced, using mandolin
1/4 cup very thinly sliced onion, using mandolin
1 orange bell pepper thinly sliced, using mandolin
2 tablespoons chopped parsley
1/2 teaspoon oregano
a pinch of Fleur de Sel
1 clove of garlic, minced
1/2 cup grated Parmesan Reggiano cheese
3 rings hot jalapeno, minced from jar
a pinch of cayenne pepper
dash of vegetable seasoning (Paul Prudhomme)
4 eggs, slightly beaten
1 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon melted butter
1/2 cup olive oil

1. In a large bowl, mix first eleven ingredients.
2. Stir in eggs and mix well.
3. In a small bowl combine flour, baking powder, salt, pepper.
4. Add to zucchini mixture.
5. Add melted butter and oil and gently fold.
6. Pour into a greased 8-1/2 x 2 round pan with removable bottom.
7. Bake at 350 degrees for 25 minutes or until golden brown.
8. Cut into slices and serve warm with a nice salad on side!

Submitted by Leila Waller, 9/9/2006

Portuguese 'Chorizo' and Kale Soup

2 tablespoons olive oil
2 medium onions, chopped
2 or 3 garlic cloves, crushed or finely minced
8 cups vegetable broth
1 bay leaf
1/2 teaspoon crushed red pepper flakes (or to taste)
1 handful of baby carrots
2 bunches kale, tough ribs removed,
   cut/torn into 1/2- to 1-inch pieces
5 medium-sized red potatoes (preferably organic),
    unpeeled, diced into 1-inch cubes
1 package Melissa's Soyrizo* (meatless soy chorizo),
    quick-sauteed over high heat
1 16-oz can red kidney beans, drained and rinsed

1. In a large stockpot, heat the oil. Saute the
onions over moderately low heat, stirring frequently,
until softened and translucent, about 10 minutes.
Add the garlic and cook for a few moments more.
2. Add the veggie broth, bay leaf, red pepper flakes,
carrot, potatoes, and kale. Bring to a boil and simmer
for about an hour, until the kale is tender.
3. Add the sauteed Soyrizo and kidney beans and cook
for another 10 minutes or so until they are well heated.
Remove the bay leaf and serve.


This makes a spectacular and satisfying
meal servedwith a green salad and whole-grain
garlic bread.


* Available in the produce section at most WalMart stores.

submitted by Lee Poynor 8/4/2006

Spicy Shrimp
over Fresh Corn Flan

1 pound large shrimp, peeled, deveined
2 Tablespoon all-purpose flour
2 teaspoon paprika
2 teaspoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 Tablespoon olive oil
1 Tablespoon unsalted butter
DEGRAZE with
1/2 cup dry white wine
1/2 cup chicken broth
2 Tablespoon unsalted butter
Chopped fresh chives

1. Combine shrimp, flour, and seasonings in a bowl
2. Toss until shrimp are well coated
3. Saute shrimp in oil and butter in a large
	saute pan over medium-high heat.
4. Cook just until well browned on both sides
	but not cooked through
5.	Transfer to a plate.
6. DEGLAZE pan with wine, using a spoon
	to scrap up any brown bits on the bottom
7. Simmer until reduced by half, 2-4 minutes
8. Add broth and simmer another 2-4 minutes
9. Return shrimp to the pan and cook until firm
	and sauce is thickened, about 2 minutes.
10. Finish with butter.
11. Spoon shrimp over Corn Flan
12. Top with chopped chives.


Submitted by Leila Waller, 7/23/06

Fresh Corn Flan
to go with Spicy Shrimp

For the Flan:
BLEND:
2 cups fresh corn kernels
1 cup half and half
1/2 cup feta cheese, crumbled
ADD:
3 eggs
2 egg yolks
1 Tablespoon kosher salt
Pinch of white pepper

1. Preheat oven to 325 degrees
2. Coat six 4-oz. flan molds with nonstick spray
3. BLEND corn, half and half, and feta
	in a blender until smooth
4. ADD the eggs, yolks, salt and pepper
5. Pulse to combine
6. Arrange flan dished in a roasting pan
7. Fill with corn mixture.
8. Transfer pan to the oven
9. Add hot water halfway up sides of dishes
10. Bake 20-25 minutes
11. Remove flans from water bath
12. Cool 3-4 minutes before unmolding
13. Top each flan with spicy shrimp

Submitted by Leila Waller, 7/24/06

Tarragon Potato Salad with Fresh
Green Beans

Makes 5 cups

Combine:
2 T. mayonnaise
2 T. Dijon mustard
1 T. white wine vinegar
1 T. shallots, minced
2 teaspoon fresh tarragon minced
Juice of 1/2 lemon

Simmer, Soak and Drain:
1 1/2 lb. red potatoes
8 oz. fresh green beans trimmed

Toss Together:
Potatoes and beans
Prepared dressing
Salt and pepper to taste

Combine first 6 ingredients together in a bowl.
Set aside.
Simmer potatoes in salted water for 10 minutes.
Add beans and cook until potatoes are tender when
pierced with a fork, 3-4 minutes. 
Remove potatoes and beans: soak in ice water to cool.
Drain then quarter potatoes. 
Toss potatoes, beans, and prepared dressing together 
in a bowl.
Season with salt and pepper. 
Serve salad chilled or at room temperature.

Submitted by Leila Waller, 7/14/06

Herbed Cheddar & Sun-Dried Tomato Quesadillas

6 Servings as an hors d'oeuvre

Ingredients:
eight 7-8 inch flour tortillas
2 cups coarsely grated Cheddar (8 oz.)
1 tbsp. minced fresh parsley leaves
1 tbsp. minced scallion
2 tsp. minced fresh oregano leaves
3 tbsp. finely chopped drained bottled
sun-dried tomatoes packed in oil
2 to 3 tbsp. olive oil for brushing tortillas

Preheat oven to 425

Arrange half of tortillas in one layer on a
baking sheet. Divide Cheddar, parsley, scallion,
oregano, and tomatoes among them and top with
remaining tortillas. Quesadillas may be prepared
up to this point 4 hours ahead and chilled,
wrapped well in plastic wrap. Brush top lightly
with oil and place on lightly oiled cookie sheet
and bake until golden and crisp. Turn the
quesadillas carefully with a spatula and bake
until golden and crisp.

Serve quesadillas cut into wedges. Add some
tomato/avocado on top.

Submitted by Leila Waller, 3/21/2006

Tuscan White Beans

4 Servings

Ingredients:
1 pound dried navy or other white beans
1 1/2 cups finely chopped onions
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
1/4 cup finely chopped fresh rosemary leaves
1/4 cup finely chopped garlic
1/2 cup extra-virgin olive oil
2 teaspoons salt
1/4 teaspoon pepper
Approx. 6 cups of chicken stock
1 tbsp. white-truffle oil

1. Pick small rocks from beans
2. Soak beans in water overnight in refrig.
3. Over medium-high heat saute vegetables
4. and the rosemary and garlic in olive oil
5. Cook until translucent.
6. Add drained beans, salt and pepper
7. Cover with about 4 cups of stock
8. Stir to mix and simmer 2 hours
9. Stir occasionally and add stock if needed
10. Cook until beans are tender but not mushy 
11. When done, remove 1 cup of beans
12. Puree in a blender
13. Return to pot to thicken
14. Stir in truffle oil just before serving
 
Submitted by Leila Waller, 2/20/06

Chicken Scaloppine w/Balsamic & Basil

            4 Servings

After the scalopine are browned in olive oil
the pan is deglazed with chicken stock and
balsamic vinegar to create a luxurious sauce

Ingredients:
4 chicken scaloppine (pounded thin w/a mallet)*
1/4 cup flour
1/4 cup extra-virgin o. oil
1/2 tsp. salt
2 shallots, minced
1/4 tsp. freshly ground pepper
2 garlic cloves, minced
1/2 cup chicken stock
2 tbsp. balsamic vinegar
1/4 cup fresh basil leaves, torn

TIP: *If you have an electric slicer,
slice frozen chicken breasts very thin.

1. Dredge the scaloppine in the flour
2. Shake off excess
3. Heat the o. oil in a 12 inch skillet
4. When it starts to sizzle
5. Add the scaloppine in a single layer
6. Season with salt and pepper
7. Cook until golden on the bottom
8. Cook on the other side until golden
9. Remove to a place and cover to keep warm
10. Add the shallots and garlic to the skillet
11. Stirring for 1 minute
12. Add the stock and reduce over high heat
13. Reduce for 1 minute scraping up brown bits
14. Add the balsamic vinegar
15. Cook until the sauce reduces and becomes
    syrupy, about 1 minute
16. Stir in the basil
17. Pour over the chicken and serve

Submitted by Leila Waller, 1/11/06

Savory Crab and Wild Mushroom Cheesecake

6 Servings

Ingredients:

For Crust
1 3/4 cups fresh breadcrumbs
1 cup freshly grated parmesan 
6 tbsp unsalted butter, melted

For Filling
1 tbsp olive oil
1/2 cup chopped red bell pepper
A little extra red bell for topping
3 cups chopped mushrooms-mixture
 (crimini. oyster, shitake)
2 8oz. package creamcheese
salt and black pepper to taste
2 large eggs
1/4 cup heavy cream
2 cups crabmeat
1 cup smoked Gouda cheese
1/2 cup chopped parsley

7-8 inch springform pan
Preheat oven to 350

1. For crust mix all ingred.
2. Press mixture onto botton of pan
3. But not on sides
4. Bake until golden brown-15 min.
5. Cool and set aside
6. Make filling.
7. Heat oil in skillet
8. Add chopped onion, pepper and saute
9. Add mushrooms and saute until liquid
   evaporates and mushrooms begin to brown
10. Cool
11. Using a mixer beat creamcheese, s&p  
12. Beat until fluffy
13. Beat in eggs 1 at a time
14. Mix in heavy cream
15. Mix in vegetable mixture
16. Mix in half of crabmeant
17. Keep rest for topping
18. Mix in half of Gouda
20. Keep rest for topping
21. Pour filling over crust
22. Place on baking sheet
23. Bake 1 hour and 30 minutes
24. Tranfer pan to rack and cool
25. Run knife around pan sides to loosen
26. Transfer cake to platter
27. Spinkle crab, cheese and red bell on top
28. Serve cold or at room temp.
29. With slices of toasted french bread

Submitted by Leila Waller, 12/13/2005

Marinated Lentil Salad

From The Mediterranean Vegan Kitchen by Donna Klein

Lentils are perhaps the best loved of all legumes 
in France, valued even more than the split pea 
because of their versatility in salads as well 
as soups. Their quick-cooking nature is especially 
appreciated by cooks during the sweltering summer 
months in Provence; they often marinate the lentils 
overnight and enjoy this refreshing salad for 
lunch the next day.     

MAKES 4 SERVINGS.

3 tablespoons extra-virgin olive oil
1 cup chopped onion
½ cup chopped carrots
2 cups vegetable broth
2 cups water
1 cup lentils, picked over and rinsed
2 parsley sprigs
¼ teaspoon dried thyme leaves
1 bay leaf
Salt and freshly ground black pepper, to taste
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped shallots (about 1 medium) or red onion
2 tablespoons finely chopped fresh flat-leaf parsley
8 butter lettuce leaves, rinsed and drained
8 small radicchio leaves, rinsed and drained

In a medium stockpot or a large saucepan, heat 
1 tablespoon of the oil over medium heat. Add 
the onions and carrots; cook, stirring often, 
until softened, about 5 minutes. Add the broth, 
water, lentils, parsley sprigs, thyme, bay leaf, salt, 
and pepper; bring to a boil over medium-high heat. 
Reduce the heat and simmer gently, partially covered, 
until the lentils are tender but not mushy, 
stirring occasionally, 30 to 45 minutes, depending 
on the age of the lentils. Drain well, reserving 
¼ cup of the cooking liquid.
Transfer the lentil mixture to a medium bowl. 
Remove and discard the parsley sprigs and bay leaf.

In a small bowl, whisk together the remaining oil, reserved 
cooking liquid, vinegar, mustard, salt, and pepper. Add to 
the lentils, along with the shallots. Toss gently yet 
thoroughly to combine. Cover and refrigerate for at least 
3 hours, stirring occasionally. Just before serving, stir 
in the chopped parsley.

To serve, arrange 2 butter lettuce leaves and 2 radicchio 
leaves on each of 4 serving plates. Mound equal portions 
of the marinated lentils in the center.

Advance Preparation. The marinated lentils can be stored, 
covered, in the refrigerator for up to two days. Serve chilled.

PER SERVING
Calories 334            Protein 22g             Total Fat 11g
Saturated Fat 2g        Cholesterol 0mg         Carbohydrate 40g
Dietary Fiber 21g       Sodium 337mg


Submitted by Lee Poynor, 10/5/2005

Herb Cabbage

Ingredients:

1 head of cabbage chopped
1 onion chopped
3-4 Roma tomatoes chopped
Mushrooms
Olive Oil or butter
1 can of Hunts diced tomatoes
1 small can of tomato sauce


In a large pot, sauté onions, tomatoes and mushrooms
in the olive oil or butter.  Throw in cabbage.
Season the cabbage mixture with thyme, parsley, sage,
salt and pepper. Add diced tomatoes and the tomato sauce.
Let mixture simmer for several hours.  You may need to add
a bit of water if the cabbage did not add more liquid to
the mixture. I use large a lot of thyme, parsley and sage,
about a tablespoon or more.  You also can add chopped
green pepper to the recipe.


Submitted by Nancy White, 11/4/2005

Lumpia (Philippino Spring Rolls)

Ingredients:
1 pkg. Lumpia Shells (Spring Rolls)
(also called pastry wrappers -
not to be mistaken for Eggroll wrappers)
1 pound ground chuck
1 clove of garlic – chopped
1 medium onion – shredded
3 cups fresh green beans – shredded 
4 fresh carrots – shredded
1 beaten egg
salt and pepper 

1.In a large skillet brown the ground chuck.
2.Drain and set aside. 
3.Rinse your skillet and add some oil and heat.
3.Add all the shredded vegetables, garlic, onion.
4.saute until al dente but do not overcook.
4.Return meat to skillet with vegetables and mix.
5.Transfer to a large bowl and cool.
6.Add beaten egg and mix well.
7.Squeeze out a small amount onto lumpia shell.
8.Fold and roll
8.Seal with egg wash.
9.In a deep fryer heat oil until hot (350)
   (peanut or vegetable oil) 
10. Deep fry until brown.
11.Drain on paper towels.
12.Serve immediately with Sweet and Sour Sauce

Note: Can be made ahead of time and frozen. 
Thaw before deep frying.



Submitted by Leila Waller, 10/12/05

Pot Stickers

Ingredients:
For the pot stickers
3/4 cup minced Napa cabbage
1/2 teaspoon salt
6 ounces ground pork
1/2 cup minced garlic chives or chives
1 tablespoon Asian (toasted) sesame oil
1 tablespoon soy sauce
1-1/2 teaspoons rice wine or dry Sherry
1 teaspoon cornstarch
2/4 teaspoon minced peeled fresh gingerroot
1/2 to 3/4 teaspoon minced garlic
1 package gyoza wrappers 

For the sauce
1/2 cup soy sauce
1/4 cup rice vinegar, or to taste
2 tablespoons hot chili oil

6 tablespoons vegetable oil
1-1/2 cups cold water


Make the pot stickers:
1. In a colander stir together the cabbage,salt.
2. Let the mixture stand for 20 minutes, 
3. Squeeze out the excess moisture.
4. In a large bowl stir together all ingred. 
5. Throw the mixture lightly.
6. Compact the mixture.
7. Put a teaspoon of the mixture in center
8. Fold the dumpling skin over the filling
forming an open half moon shape.
With a wet finger create a moistened border 
along the inner edge of the dumpling. 
Using the thumb and forefinger of one hand 
form 10 to 12 tiny pleats along the unmoistened 
edge of the dumpling skin that is closet to you. 
Presssing the pleats as they are formed 
against the moistened border to enclose filling. 
The moistened border will stay smooth and will
automatically curve in a semi-circle. 
Put the pot stickers as they are made 1/2 inch apart
in a shallow baking sheet sprinkled with cornstarch. 

The pot stickers may be made 2 weeks in advance, 
frozen for 1 hour, or until they are frozen hard, 
and kept frozen in a plastic bag.

Make the sauce: 
In a small bowl stir together the soy sauce, 
vinegar,chili oil and set aside.

Cooking the dumplings:

1. Heat a non-stick skillet until very hot.
2. Add  tablespoons of the vegetable oil, 
3. Heat it until it is hot but not smoking. 
4. Arrange half the dumplings, pleated edge up, 
in the skillet, and fry them for 1 to 2 minutes, 
or until they are golden. 
5. Add 3/4 cup of the water, 
6. Cover the skillet,reduce the heat to medium 
7. Cook the dumplings, covered, for 7-10 minutes, 
or until most of the liquid has evaporated
8. Pour off any excess liquid. 
9. Drizzle 1 tablespoon of oil around edge of pan 
10. Cook the dumplings, uncovered, for 1-2 minutes more,
or until they are crisp on the bottom. 
11. Loosen the dumplings, if necessary, with a spatula, 
12. Invert a heated serving plate over the skillet, 
and invert the dumplings onto the plate. 
13. Keep the dumplings warm.
14. Cook the remaining dumplings in same manner
with the remaining 3 tablespoons oil and 3/4 cup water. 
15. Serve the dumplings with the sauce. 

Makes about 40 pot stickers.


Submitted by Leila Waller, 10/12/05

Basil, Garlic Mayonnaise

Top steak, chicken or fish with
this sauce or toss it with
warm potatoes. It's also great
on a tomato or tuna sandwich.
Makes one cup

Ingredients:
1 cup coarsely chopped fresh basil
1 garlic clove, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne
3/4 cup mayonnaise

1. Pulse basil, garlic, salt
   and cayenne in a food processor
   until finely chopped.   
2. Add mayonnaise and blend 
   until smooth
3. Chill, covered, 1 hour

Submitted by Leila Waller, 8/20/05

Roasted-Pepper and Almond Mayonnaise

This romesco-style sauce is good on
grilled fish or vegetables as well
as burgers. Makes one cup

Ingredients:
1/2 cup mayonnaise
1/4 cup drained bottled roasted
      red peppers, chopped
1/4 cup salted roasted almonds
1 garlic clove, smashed
2 teaspoon Balsamic
1/4 teaspoon cayenne

1. Blend all ingredients in a blender
   or food processor until smooth. 
2. Chill, covered, 1 hour

Submitted by Leila Waller, 8/20/05

Grilled Flank Steak w/ Soy-Chile Glaze

6 Servings

Ingredients:
1 tbsp. vegetable oil
1 tbsp. minced garlic
1 tbsp. finely grated fresh ginger
1/2 cup soy sauce
1/3 cup lightly packed dark brown sugar
1/2 tsp. crushed red pepper flakes
2-1/4 pounds flank steak
Salt and freshly ground pepper
Thinly sliced scallions and lime wedges

1. Light a grill
2. In a small saucepan, heat the oil
3. Add the garlic and ginger and cook
4. Over moderately high heat, stirring
5. until the garlic begins to turn golden
6. Add the soy sauce, sugar and red pepper
7. Cook, stirring until syrupy 
8. About 3 minutes
9. Watch that it doesn't boil over
10. Let cool 
11. Season the steak with salt & pepper
12. Grill the steak for 10-15 minutes
13. Turning once
14. During the last minute, brush all 
15. But 2 tbsp. of the glaze over steak
16. Transfer the steak to cutting board
17. Let stand for 5 minutes
18. Thinly slice the steak against grain
19. Brush with remaining glaze
20. Transfer to platter and serve
21. With scallions and lime wedges

Submitted by Leila Waller, 5/19/2005

The Perfect Chocolate Chip Cookie

Makes about 32 cookies

Ingredients:
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter
1-1/2 cups packed brown sugar
1 tsp. vanilla
2 large eggs
2 cups semisweet chocolate chips

1. Mix flour, baking soda, salt.
2. Beat butter, sugar, vanilla until blended.
3. Beat in eggs, mixing well. 
4. Add flour mixture
5. Beat slowly to incorporate.
6. Then beat to blend well.
7. Stir in chocolate chips.  
8. On ungreased cookie sheet -  
9. Drop batter in 1 tbsp. portions.
10. Bake in a preheated 400 degree oven.  
11. About 8 minutes 
12. Cool cookies on pan for about 5 min.
13. Transfer to racks to cool.

Submitted by Leila Waller, 5/15/2005

Crostini with Chickpea, Garlic, and Mint Topping

Serves 4-6

Ingredients:
1 (19-oz) can chickpeas, rinsed and drained
1 small garlic clove
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh mint leaves
Crostini (French Bread) - recipe below

1. Slip skins from chickpeas with your fingers.
2. With a knife mash garlic, salt, pepper to a paste.
3. In a food processor add all ingredients. 
4. Pulse until smooth.
5. Stir in chopped mint leaves. 
6. Serve at room temperature. 
   (Chickpeas can made 1 day ahead, chill & cover.
   (Bring to room temperature before serving).

1. For Crostini - Preheat oven to 350 degrees F. 
2. Arrange French bread slices on baking sheet.
3. Brush both sides with olive oil.
4. Bake in middle of oven until very lighthly toasted.

Submitted by Leila Waller, 3/13/2005

Chicken Piquant

     A quick version of Coq au Vin

Serves 4

Ingredients:
3 1/2 pound chicken, cut into serving pieces
1 pound fresh mushrooms, sliced
3/4 cup red wine
1/4 cup soy sauce
1/8 cup olive oil
2 tablespoons brown sugar
4 tablespoons water, mixed with
    2 tablespoons cornstarch
1 clove of garlic, crushed
1/4 teaspoon dried oregano
Chopped parsley for garnish

1. Place mushrooms in bottom of a 9x12 casserole
    dish and top with chicken pieces
2. Mix all other ingredients. Pour over the chicken
3. Bake, uncovered, in a preheated 350 degree
   oven for 1 1/2 hours
4. Sprinkle with parsley and serve with
    steamed new potatoes.
Submitted by Leila Waller, 2/5/2005

Armenian Pilaf

Makes 6 servings

Ingredients:
4 tablespoons butter
1 handful of vermicelli noodles broken
up into small pieces
1 large clove of garlic, minced
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 teaspoon dried dill week
1 cup white rice (regular uncooked)
2 cups chicken broth – heated in microwave
1/2 teaspoon salt or to taste
1/2 cup lightly toasted pine nuts (optional)

1. Melt butter in a 2 qt. saucepan over medium
    heat. Stir in noodles and lightly brown
    (do not let butter of noodles burn).
2. Add garlic, onion, mushrooms and dill weed.
3. Sauté 3 minutes.
4. Stir in rice and sauté until it takes
    on a white translucent appearance
5. Pour the heated broth over the mixture and
    stir briefly.
6. Cover pan tightly and simmer for about
    20-25 minutes (DO NOT PEEK)
7. Remove pan from heat.
8. Toss Pilaf lightly; then cover pan, placing
    a paper towel between pan and lid to absorb moisture
9. Let stand 10 minutes
10. Serve topped with toasted pine nuts, if desired

Submitted by Leila Waller, 2/5/2005

Lemon Risotto w/ Asparagus Tips

Makes 4 main-course servings

Ingredients:
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups Arborio rice
1/4 cup dry white wine
1 cup freshly grated Parmesan Reggiano
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Tips of one bunch fresh asparagus, steamed
Add sauté mushrooms (optional)

1. Bring broth to a simmer in large saucepan
    over medium heat or place in pyrex container
    and microwave until piping hot.
2. Melt 1 1/2 tablespoons butter with oil in
    heavy large saucepan over medium heat.
3. Add shallots and sauté until tender.
4. Add rice; stir 1 minute.
5. Add wine and stir until evaporated
6. Add 1 1/2 cups hot broth; simmer until absorbed,
    stirring frequently.
7. Add remaining broth 1/2 cup at a time, allowing
    broth to be absorbed before adding more and stirring
    frequently until rice is creamy and tender,
    about 35 minutes.
8. Stir in cheese and remaining 2 tablespoons butter.
9. Stir in parsley, lemon juice, and lemon peel.
10. Add the steamed asparagus tip and lightly
    stir to not break tips.
11. Add salt and pepper to taste.
12. Transfer to bowl and serve.
Submitted by Leila Waller, 2/5/2005

Creamy Caesar Salad

This is one of my frequent request from my clients.
The secret to a good Caesar Salad is to have
everything cold. Therefore, put your salad plates
in the refrigerator until ready to use. Making
fresh croutons and using Parmesan Regianno
cheese is also very important

Ingredients:
Fresh homemade croutons – recipes follows
1 head of Romaine Lettuce – washed and spun dry
1 small garlic clove or to taste
3 teaspoons anchovy paste or to taste
2 tablespoons fresh squeezed lemon juice
2 tabelspoons mayonnaise
3-4 drops of Worchestershire sauce
2 teaspoons Dijon mustard
1/2 cup fresh grated Parmesan Regianno
1/3 cup mild olive oil

1. In a food processor add garlic clove, anchovy paste,
    lemon juice, mayonnaise, worshestershire sauce
    and mustard.
2. Pulse a few times until smooth.
3. With motor running, pour oil through feed tube
    until well blended.
4. Pour into a small bowl, cover and chill until
    ready to use.
5. Wash one head of romaine lettuce and spin dry.
6. Wrap in clean towel and store in refrigerator
    until ready to use.
7. Right before serving, cut up romaine into even
    pieces.
8. In a large bowl add romaine, grated Parmesan
    and croutons.
9. Mix well and serve on the cold salad plates.

Croutons
1/2 loaf of French Bread cut into small cubes
1/4 stick unsalted butter
1 garlic clove, minced.

Preheat oven to 350 degrees

1. In a small skillet melt unsalted butter with chopped garlic.
2. In a large mixing bowl add cubed French bread.
3. Pour melted butter over bread cubes and mix well.
4. Place bread cubes on a cookie sheet and bake for
 about 15 minutes or until crisp and light golden brown.
5. Cool before using.
6. You can make a bunch and freeze.
    Just take out what you need for your salad
Submitted by Leila Waller, 2/5/2005

Mango Salsa

Serves 4-6

Ingredients:
2 cups diced pitted peeled mango (small dices)
1 red bell pepper diced into small pieces
1 cup diced cucumber  - discard the seeds  (small dices)
1/4 cup diced red onion (small dices)
8 pieces “Zesty Pepper Rings” – Vlaslic (chopped fine)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice (not bottled)
4 teaspoons olive oil (not extra virgin)

1. Mix all ingredients in a small bowl.
2. Season with salt and pepper
3. Can be made day before and cover and chill

Serve with Jerk Chicken, Fish, Grilled Pork Tenderloin
Submitted by Leila Waller, 2/5/2005

Les Galettes de Liege

                      Belgian Waffles
                    (Specialty of Liege)

Equipment Needed: Small-Hole Belgian Waffle Iron
Standing Kitchen Aid Mixer or another 4 qt. Mixer

Ingredients:
2 packages of Fleischman's Dry Yeast (not self-rising)
1 teaspoon sugar
4 cups all-purpose flour
1 cup light brown sugar
2 sticks unsalted butter - softened
1 cup milk warm milk
3 eggs
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon cinnamon
pinch of cloves
1/4  teaspoon baking soda
1/2 cup pearl sugar (Sucre Perlé) optional if you can't find
pinch of salt

BATTER ONE:
1. In a medium measuring cup dissolve 2 packages of dry yeast
    into 1/4 cup warm water (110 degrees w/ 1 teaspoon of sugar.
    Stir well to dissolve.
2. In a large 4 qt. mixing bowl add 3 cups flour.
3. Make a well in the center and add the yeast mixture.
4. Cover with some flour and proof for about 5 minutes.
5. With beater hooks mix in 2 sticks unsalted butter
    softened and one cup warm milk.
6. Beat in 3 eggs, one at a time until all incorporated.
7. Add spices.
8. Cover with a tea towel and let rise until double
   - about 1-1/2 hour in a draft free area.

BATTER TWO:
1. In another medium bowl add the remaining 1 cup flour,
    1 cup light brown sugar, 1/4 teaspoon baking soda and
    a pinch of salt and 1/2 cup sucre perlé.
2. Add this batter to BATTER ONE and mix well.
3. Let rise 30 more minutes
4. Heat your waffle iron until hot and add a good Tablespoon
   to each waffle section.

Makes about 30 small size waffles or 20 large

Submitted by Leila Waller, 1/15/2005

Belgian Waffles

Special Equipment: Large-Hole Belgian Waffle Iron

Makes 12
(Freezes well and then put in toaster to recrisp)

Ingredients:
2 cups flour
3 teaspoon baking powder
1/2 teaspoon salt
3 eggs (separated)
1-3/4 cups milk (or fat free)
4 Tablespoons melted unsalted butter
   (if using fat free add 2 more Tbsp. butter)
2 Tablespoons sugar
1 Tablespoons vanilla sugar
    or 1 teaspoon pure vanilla extract

1. Combine flour, baking powder and salt and set aside.
2. In another bowl with an electric mixer beat the
    egg yolks well and then add the milk and butter.
3. Combine the flour into the yolk mixture and beat until smooth.
4. In another bowl beat the egg whites until stiff but not dry.
5. Slowly add the sugar and beat.
6. Mix a third of the beaten whites gently into the batter
    then fold in the remaining whites very slowly.
7. Heat waffle iron until very hot.
8. Spread 1/2 cup of the batter into each section
    of Belgian Waffle Iron.
9. Red light will turn off when done.

Serving Suggestions: Spread with jam or sprinkle with
    confectioners sugar or fresh strawberries with whipped cream.

Submitted by Leila Waller, 1/15/2005

Penne in Pink Vodka Sauce w/ Garlic Shrimp

Ingredients:
1 lb. box Penne Regati pasta
1 large fresh tomato - chopped
2 cloves of garlic - chopped
6 Tablespoons Vodka
2 Tablespoons Hungarian Paprika Paste** (not Paprika Powder)
1-1/2 cup heavy cream
Salt and Pepper to taste
1/2 cup chopped fresh parsley
1-1/2 lb. large shrimp - peeled and deveined
2-3 cloves of garlic for shrimp
Olive oil and butter for sautéing

1. Heat the water for pasta
(While you are waiting for water to boil make sauce)

Making the Pink Vodka Sauce
2. In a medium size saucepan heat 2 Tablespoons
    olive oil until sizzling.
3. Add the chopped tomato and garlic and cook for 
    about 3 minutes.
4. In a ladle add the vodka and bring to warm temperature
    by placing the ladle on top of tomatoes but
    not pouring into saucepan.
5. When the vodka feels warm to touch in ladle, take the
    saucepan away from the heat.
6. With a match flame the vodka in the ladle and immediately
    pour vodka into sauce. Flame until subsided.
7. Return saucepan to heat and add the Hungarian
    paprika paste and the heavy cream. Stir and bring to a boil.
8. Add chopped parsley and salt and pepper to taste.
9. Simmer gently for about 10 minutes.
10. Cook the paste to el dente. Do not overcook the pasta.
     Better to have it underdone because the pasta will cook
     some more in the sauce.
11. Drain the pasta and add to sauce and set aside and keep
     on low while you are sautéing the shrimp.

Sauté the Garlic Shrimp
1. In a large sauté pan heat some butter and oil until
    sizzling and add the shrimp and garlic and 
    sauté until pink.
2. Add salt and pepper to taste.  Do not overcook.
3. Serve shrimp with pasta sauce or add shrimp to sauce.

Makes 4 entrée size servings

**Source: www.quickshipeurope.com

Submitted by Leila Waller, 1/12/2005

Yield: about 70 cookies depending on desired thickness.

I prefer less cookies and thicker. Use any cookie cutter
shape you like for the holidays.

Ingredients:

2-1/2 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 sticks (1 cup) unsalted butter, softened
1 teaspoon vanilla
3/4 cups sugar plus more for sprinkling
2 large eggs
1 teaspoon grated lemon zest

1. In a bowl sift together the flour, cream of
    tartar, baking soda, salt, and nutmeg.
2. In a bowl of an electric mixer, cream the butter
    with the vanilla until light and fluffy.
3. Gradually beat in 3/4 cup of the sugar to make a
    smooth mixture.
4. Stir in the eggs one at a time.
5. Add the dry ingredients gradually, combining the
    mixture well after each addition.
6. Form the dough into 2 balls, dusts the balls with
    flour and refrigerate overnight.

Preheat over to 375 degrees

1. Roll out one ball 1/4 inch thick on a floured surface,
    cut out cookies with the cutters, and transfer the cookies
    with a spatula to baking sheets lined with parchment paper.
2. Arrange 2 inches apart. Sprinkle each cookie with some sugar.
3. Bake in the middle of the oven for 8 to 10 minutes, or
    until lightly golden.
4. Transfer the cookies with the spatula to a rack to cook.
5. Make cookies with the scraps and the remaining dough in
    the same manner.

Note: Use same icing recipe from Brandied Eggnog Cookies

Submitted by Leila Waller, 12/20/2004

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                 Great as gifts along with the Bar Nuts

Makes about 10 dozen

Ingredients:

12 tablespoons unsalted butter, at room temp.
6 oz. sharp white cheddar, grated on small holes
    of a box grater (to yield 1-1/2 cups)
1/4 cup freshly grated parmigiano-reggiano cheese
1-1/2 cups flour (White Lilly)
1 teaspoon salt
3/4 teaspoon cayenne
Dash of Tabasco (optional)

Day before:
1. Put butter in food processor and pulse until light
    and fluffy. Add cheeses and pulse until well
    combined and smooth.
2. Sift flour, salt, and cayenne, Tabasco together
     in another bowl.
3. Add flour mixture and pulse a few times until
     combined but not overworking dough.
4. If dough remains crumbly, stir in a few tsp. water.
5. Gather dough into a ball.
6. Quarter dough, shape each piece into a disk, wrap
     in plastic wrap, and refrigerate overnight.

Following day:
1. Preheat oven to 450 degrees.
2. Roll 1 piece of dough out on a floured surface to 1/16 thickness.
3. Using a 1 ½ inch round cookie cutter, cut out about
    30 rounds and transfer to a parchment paper-lined 
    cookie sheet about 1/2 inch apart.
4. Repeat process with remaining dough.
5. Bake crackers in middle of oven until puffed and golden
      6-8 minutes.
6. Transfer crackers to a nontoxic paper bag or 
      paper towels to let cool.
7. Crackers will keep in an airtight container for up to 
      one month.

Note: Great as gifts along with the Bar Nuts


Submitted by Leila Waller, 12/20/2004

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from "The Union Square Cafe Co." New York City

These nuts won The New York Press award for
"best bar nuts in New York."  Every afternoon at
about 4:45, a piping hot batch emerges from their
ovens and is sent out to the bar, where the sweet
rosemary fragrance wafts throughout the restaurant.

Yields 5 cups

1/4 pound each peeled peanuts, cashews, brazil nuts,
    hazelnuts, walnuts, pecans, and whole unpeeled almonds,
    or 1-1/4 pounds unsalted, assorted nuts
2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted

1. Preheat the oven to 350 degrees F.
2. Toss the nuts in a large bowl to combine and
    spread them out on a cookie sheet. Toast in
    the oven until they become light golden brown,
    about 10 minutes.
3. In the large bowl, combine the rosemary,
    cayenne, brown sugar, salt, and melted butter.
4. Thoroughly toss the warm toasted nuts with
    the spiced butter and serve warm.


Note: Great as gifts! Just reheat on cookie sheet for
      a few minutes until warm and serve.


Submitted by Leila Waller, 12/10/2004

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       (Tender, nutmeg-infused squares of shortbread,
   sandwiched together with a creamy brandy-spiked filling)

Yields 30 sandwich cookies

Eggnog dough:

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 cups all-purpose flour
Coarse sugar, for sprinkling

Brandy cream filling:

3 tablespoons unsalted butter, softened
1 cup plus 2 Tablespoons confectioner’s sugar
1 tablespoon brandy (or cognac)
1 teaspoon vanilla extract

Make eggnog cookies:
1. In an electric mixed, using paddle attachment, beat
    butter and sugar at medium speed until combined.
    Add egg yolk, vanilla extract, nutmeg, and salt and
    mix until combined, scraping down sides of bowl
    with a rubber spatula as necessary.
2. Add flour and mix at low speed until combined.
3. Turn dough out onto a piece of plastic wrap,
    pat it into a rectangle, and wrap it up. Refrigerate
    dough for 1 hour (or up to 3 days).
4. Position a rack in center of oven and preheat to
    350 degrees. Line 2 baking sheets with parchment paper or foil.
5. Place chilled dough on a lightly floured work surface
    and sprinkle it lightly with flour.
6. Using a rolling pin, roll dough out to a thickness
    of 1/8 inch. Using a 1-1/2 square or round fluted cookie
    cutter, cut out as many cookies as possible from dough.
    Cut out center of half of the cookies with a 1/2 inch
    aspic cutter (of any shape) or 1/2 inch plain pastry tip
    (these will be the tops).
7. Carefully transfer cookies to prepared baking sheets,
    keeping tops and bottoms on separate baking sheets.
8. Sprinkle cookies with coarse sugar.
9. Bake cookies for 9-11 minutes, or until lightly browned
    on bottom (but not on top).
10. Transfer cookies to wire racks and cool completely.
    Repeat rolling, cutting, and baking procedure
    with remaining dough and scraps.

Make brandy cream filling:
1. In a bowl of an electric mixer, using paddle attachment,
    beat butter at medium speed until creamy.
2. Gradually add confectioner’s sugar, brandy, and
    vanilla extract and beat until blended.
3. Scrape down sides of bowl; increase speed to high
    and beat until buttercream is creamy.


Assemble cookies:
1. Spread about 3/4 teaspoon of filling onto bottom of
    one of whole cookies.
2. Top with one of cut-out cookies, pressing cookies
    lightly together.
3. Grate a bit of fresh nutmeg on top of each cookie.
    Repeat with remaining cookies.
4. Serve cookies at room temperature or chilled.

Submitted by Leila Waller, 12/5/2004

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Makes about 20 cookies

Speculoos are among the oldest cookies Belgians have
in their repertoire.  Today they are usually associated
with St. Nicholas but are very popular all year round

8 tablespoons (1 stick) unsalted butter, at room temp
3/4 cup dark brown sugar
1 large egg
1 cup all-purpose flour
1/4 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves or nutmeg

1. Beat the butter and sugar in a mixing bowl with an
    electric mixer until light and fluffy.  Stir in the egg.
2. Sift the two flours with the salt, baking soda, cinnamon,
    ginger, and cloves into another mixing bowl.
3. Stir the flour mixture into the creamed butter
    with a spatula until just combined to make a soft,
    smooth dough. Do not overwork the dough. Roll into
    a ball and wrap in plastic wrap. Refrigerate for a
    least 12 hours or overnight to develop the flavor.

Later...
1. Preheat the oven to 350 degrees. Line 2 cookie sheets
    with parchment paper.
2. Roll out the dough 1/8 inch thick between 2 sheets
    of plastic wrap or on a cold, marble surface. If the
    dough becomes too sticky and difficult to handle, put
    it in the freezer for a few minutes until the butter
    hardens again.
3. Use a sharp knife or cookie cutter to cut the dough
    into 3 x 2 inch rectangles. Use a metal spatula to
    place them about 1 inch apart on the lined cookie sheets.
4. Bake until golden brown, 10 to 12 minutes. Watch them – they
    burn quickly.  Transfer to a wire rack and cool.

The cookies will keep in an airtight container for several weeks.
But I guarantee they will be gone in a day!

Submitted by Leila Waller, 12/3/2004

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—top—

1 28-oz can diced tomatoes
1 32-oz container Imagine Natural Organic No-Chicken Broth*
     OR 4 cups vegetable broth
2 cups shredded cabbage
2 small zucchini, sliced (about 2 cups)
1 12-oz. package frozen whole kernel sweet corn
2 stalks celery, sliced
1 medium onion, chopped
1-1/2 cup broken vermicelli (2 oz)
2 Tbs snipped parsley
1 tsp dried oregano, crushed
1/2 tsp dried basil, crushed (or 1-2 Tbs fresh, chopped)
1/4 tsp garlic powder
 black pepper to taste
1 package meatless meatballs**

Directions
1. In a Dutch oven combine undrained tomatoes, broth,
    cabbage, zucchini, corn, celery, onion, uncooked
    vermicelli, parsley, and spices. Bring mixture
    to boiling; reduce heat and simmer, covered,
    for 15 minutes.

2. Add the meatballs to the soup and cook about
    10 minutes longer. Pass the Vegan Grated Parmesan
    to sprinkle on top. Makes 6-8 servings.

To make a vegan version of this recipe, use Soymage brand
Vegan Grated Parmesan cheese substitute, which is available
at Ever'Man Whole Foods Store downtown.


* Available at Ever'Man Whole Foods Store downtown.
** Available in the produce section at WalMart.

Adapted from the Better Homes and Gardens Recipe Card Library.

Submitted by Hugh and Lee Poynor, 11/26/2004

—top—

Serves 5-6

3 Tbs first cold pressed, extra-virgin olive oil
1-1/2  onions, peeled, halved, and sliced thin
2 (2-inch) pieces of cinnamon stick
1 lb masoor dal (split red lentils; do not require presoaking) *
1 Tbs peeled and finely chopped fresh ginger root
3 cups Imagine Natural Organic No-Chicken Broth 
    OR vegetable broth**
2 cups water
1 tsp ground cayenne pepper
1 lemon

1 Tbs first cold pressed, extra-virgin olive oil
1/2 onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 fresh jalapeño, chopped
2 bay leaves
2 Tbs chopped fresh cilantro

1. Heat the 3 Tbs of olive oil in a large, deep
    saucepan over medium-low heat. Add the sliced
    onions and cook, stirring, until they soften.
2. Add the cinnamon, lentils, and ginger to the pan.
    Reduce the heat to low and cook, stirring often,
    for about 10 minutes. (The lentils will stick easily.)
3. Add the broth, water, and cayenne pepper. Bring to a boil,
    reduce the heat and simmer for about 10 minutes.
4. Squeeze the juice from the lemon. Discard the seeds.
    Add the lemon juice and the squeezed shell and cook for
    about 50 minutes longer, stirring often.
5. Heat the 1 Tbs of olive oil in a small pan.
    Add the chopped onion, garlic, jalapeño, and bay leaves.
    Cook, stirring, until the onion is browned.
6. Add this mixture to the lentils. Remove the bay leaves.
    Sprinkle with the chopped coriander. Serve hot.

Dal (or lentil stew) can be served with Indian bread
(roti, chapatti, or nan), as a thick soup over rice,
or by itself. It makes a wonderful meal served with
a green salad or a vegetable side such as green 
peas with mushrooms.

* Available at Ever'Man Whole Foods store downtown.
It is essential for this dish to be made with 
red, not green, lentils.

** Available at Ever'Man Whole Foods store downtown.

Adapted from Ismail Merchant's recipe in Passionate Meals.
Submitted by Hugh and Lee Poynor, 11/26/2004

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 One of the great Belgian classics 
   (Les Carbonades Flamandes)

Ingredients:

1 tablespoon unsalted butter
1/4 cup vegetable oil
10 medium shallots, finely chopped
1 medium onion, minced
2 garlic cloves, minced
2 Tablespoons all-purpose flour
Salt and freshly ground pepper
2 pounds beef sirloin, cut into 1-1/2 inch cubes
Large pinch of ground coriander

2-1/2 cups “Chimey” Belgian Beer*
2 fresh thyme springs (or dried thyme)
2 tablespoons minced fresh parsley
2 bay leaves
1 tablespoon Dijon Mustard

* Source for Chimey Beer 
Albertson’s Liquor Store or Richie’s East

Directions

1. In a large nonreactive saucepan, melt the butter 
    in 1 Tablespoon of the vegetable oil.  
    Add the shallots, onion and garlic and cook 
    over moderately low heat, stirring until softened. 
    Tranfer to a plate.
2. Heat 1-1/2 tablespoons of the oil in the saucepan.  
    In a shallow bowl, combine the flour 
    with 1/2 teaspoon salt and 1/4 teaspoon pepper. 
    Add half of the meat cutes and toss to coat. 
    Add the floured beef to the pan and sear over 
    moderately high heat, turning, until well browned 
    all over. Transfer to a plate. Flour the remaining 
    beef and sear it in the remaining oil.
3. Return all the browned beef to the pan and stir 
    in the coriander.  Add the Chimey beer, thyme, 
    parsley and bay leaves.  Bring stew to a boil, 
    scraping up any browned bits. Reduce the heat 
    to low, cover and cook, stirring, until the beef 
    is tender, 1-1/4 to 1-1/2 hours. Remove the carbonade 
    from the heat and discard the bay leaves.  
    Stir in the mustard and season with salt and 
    fresh pepper.  Serve with Pomme Frites 
    (Belgian Fries or boiled red potatoes).

—top—

Ingredients

1 pound rotini or fusilli (spiral pastas)

1 oz (about 1/2 cup) sun-dried tomatoes, chopped
     (If in oil, drain well)
1/2 cup chopped black olives
1/2-pound imported Swiss cheese cut into 1/2-inch cubes
1 15-oz. can cannellini beans-drained
10-20 bottled small peperoncini (pickled Tuscan peppers)
10-15 slices of Zesty Pepper Rings (Vlasic Stackers)
1/2 red onion, chopped
1 cup loosely packed fresh leaf parsley leaves, minced
1 bunch fresh asparagus tips which have been steamed
8 oz. sliced mushrooms
1 zucchini, quartered and sliced
7-8 fresh basil leaves, chopped and
     added at the last moment

For Dressing

2 garlic cloves
1 tablespoon Dijon mustard
1/3 cup red-wine vinegar
2 tablespoons Balsamic vinegar
1 tablespoon water
1/2 cup olive oil

Directions

1. In a kettle of boiling salted water cook pasta
    until al dente. Drain the pasta in a colander,
    rinse it under cold water, and then drain it again.
2. Make the salad dressing: Place all of the dressing
    ingredients except the oil in a blender along with
    salt to taste and blend. Then, with the motor running,
    add the olive oil in a steady stream
    and blend until it is emulsified.
3. In a very large bowl, toss the pasta and dressing well,
    then stir in the remaining ingredients.
    Add more vinegar if necessary.
4. Stir in the chopped basil.
5. Chill pasta salad, covered, for at least
    one hour and up to two days.

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