|
|
|
Papas Aplastadas
15 small red potatoes, unpeeled
4 bacon slices
1 cup chopped bell pepper
3 garlic cloves, minced
3 tablespoons olive oil
1 ½ teaspoons ground cumin (optional)
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup chopped green onion
½ cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
Boil potatoes in lightly salted water 15 min. or until tender; drain and cool slightly.
Cook bacon in a medium skillet over medium-high heat until crisp. Remove bacon, reserving drippings in skillet.
Add bell pepper to skillet; sauté until tender. Add garlic, cook about a minute.
Place cooled potatoes on a lightly greased jelly-roll pan, or shallow casserole dish. Slip your hand into a plastic baggie and use your knuckles to just punch open/lightly crush the potatoes.
Drizzle with olive oil. Sprinkle with cumin, salt & pepper. Top with crumbled bacon, cooked bell pepper and garlic, green onion and cheeses.
Broil 5 minutes or until cheese melts.
|
|
|
|
Coconut-Cranberry Chews
1 ½ cups Butter at room temp.
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
1 large egg
3 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups dried cranberries (orange flavored cranberries can be used)
1 ½ cups sweetened flaked dried coconut
In large bowl, with a mixer on medium speed, beat 1 ½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg until well blended.
In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on slow speed about 5 minutes. Mix in cranberries and coconut.
Shape dough in to 1” balls and place about 2 inches apart on buttered baking sheets.
Bake in 350 degree oven until cookie edges just begin to brown, 11-15 minutes. (Shorter baking time will yield a chewier cookie, longer baking time will yield a crispier cookie).
If using two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
|
|
|
|
Egg & Avocado Breakfast Sandwich
Hard boil eggs
Slice Avocado
This is Easy, Fast, and Delicious
Toast your favorite bread – We use Sheepherders, but sour dough, or multigrain would be great!
Cut in half for easy handling- these are open-faced.
Spread with mayonnaise or Miracle Whip
Slice hard boiled eggs and place on toast
Top with sliced Avocados
Salt and pepper
Add a dollop of salsa
Enjoy
|
|
|
|
Strawberry Poppy Spinach Salad (serves 5)
10 ounces fresh spinach - (rinsed, dried and torn into bite size pieces)
1 quart strawberries - cleaned, hulled and sliced
¼ cup almonds - (sliced)
Dressing: (whisk together the following ingredients - cover & chill 1 hr)
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
¼ cup Agave Nectar (available at Frazier Farms)
2 Tbsp olive oil
2 Tbsp vinegar
¼ teas. Paprika
¼ teas. Nama Shoyu or Tamari (soy sauce) - (available at Frazier Farms)
1 Tbsp minced red onion
In a large bowl, combine spinach, strawberries & almonds. Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving.
|
|
|
|
Oriental Stir Fry
First you chop veggies and cut meat into small portions.
Suggested choices of Veggies with Chicken:
Mushrooms
Zucchini
Carrots
Green onion or chives
Zucchini and carrots are best cut into small, slender "sticks"
Chop onion or chives as desired
Slice Mushrooms
A few Peanuts or Cashews if desired
Heat sesame or peanut oil in fry pan or wok.
Add ingredients when hot.
Add desired spices:
We use Garlic powder, seasoned salt & pepper, Emeril's Asian Essence, and a stir fry sauce. There are many interesting ones to choose from - all tasty! You can just experiment with the spices and sauces.
Stir Fry Quickly - Do not overcook or veggies will become soggy!
Some folks add the meat first and throw in the veggies after meat is partially cooked.
Serve over sticky rice. We use Jasmine rice adding a touch of milk at the end of cooking to pack and make sticky.
You can add soy sauce, or Szechuan Spicy Sauce to spice up a little more on your plate, nothing more at all!
Suggested choices of Veggies with Beef:
Mushrooms
Green beans
Carrots
Red Bell Peppers
*Note:
All veggie stir fry is great too! - Try Snow Peas
|
|
|
|
Easy Veggie Spaghetti
What you need:
Your favorite Spaghetti noodles
Your favorite basic sauce
While your noodles are cooking and your sauce is simmering,
Add to sauce:
Cubed zucchini
Sliced mushrooms
So simple for summer and healthy too!
|
|
|
|
Wild Rice Salad (serves 4)
2 cups cooked wild rice (1 cup dry - it doubles in size)
1 Tbsp sea salt
¼ tsp cumin
2 Tbsp nutritional yeast
1 clove garlic - minced
1 small can sliced black olives
1 Tbsp Tamari Sauce
2 avocados - cubed
2 tomatoes - diced
½ cup fresh cilantro - chopped
Cook wild rice (for 45 min). Into the rice, stir sea salt, cumin, nutritional yeast & garlic. Fold avocados, tomatoes, cilantro & olives into rice mixture.
- Serve on bed of Romaine lettuce -
|
|
|
|
Lemon Basil Squash
½ c softened butter
1 tsp lemon juice
1 – 1 ½ Tbsp fresh Italian basil finely chopped or ¼ tsp dried basil (according to taste)
2 medium squash sliced (3 cups)
Mix the top 3 ingredients. Spoon over steamed squash before serving so that is melts together.
GS
|
|
|
|
Lemon Bread
1 stick butter or margarine
½ cup milk
1 cup sugar
2 eggs, slightly beaten
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups flour
½ cups nuts
Grated peel of one lemon
Juice of one lemon (for topping)
¼ cup sugar (for topping)
Cream butter with sugar in a large bowl. Mix in eggs. Sift flour with salt and baking powder; add alternately with milk to butter mixture, stirring as well. Fold in the nuts and lemon peel.
Bake in a greased 9x5” loaf pan at 350 degrees for 1 hour.
Making topping by combining sugar and lemon juice and spooning over top of bread when it first comes out of the oven.
---From the kitchen of Diane de Chantal
|
|
|
|
Tom’s Cold Pasta Salad
How many times do the regular meal ideas sound too heavy? How often does the hot day outside make it feel like you don’t want to do a lot of cooking on the inside? Don’t you just crave something cool, crispy, and refreshing- but that is a real meal in and of itself, too? Then try this easy recipe. (Everything tastes better if you happen to have the ingredients out of your own home vegetable garden.)
Finely chop the following ingredients, (the measurements being the yield after chopping):
½ tsp. Rosemary (Fresh, off of the bush planted in your landscape.)
1-2 Tbp. Chives (if you don’t have chives in the garden, you can sub. green onions)
1 Tbp. Cilantro
½ tsp. Basil (fresh if possible) or dried.
1 cup cucumbers (small chunks)
1 cup zucchini (small chunks)
2 Medium sized tomatoes (half-inch to one-inch chunks)
Put all the chopped ingredients together in a large bowl, and add :
2 Cups cold, cooked, pasta noodles (shape is your choice, but avoid spaghetti).
Mix all ingredients together, stirring in a robust Italian Dressing ( about 3 or 4 Tbps.- or to taste), a few shakes of “All Season” seasoning spice, and a few extra shakes of garlic powder.
Chill, crunch, and enjoy!
A Tom Jesch culinary creation
|
|
|
|
Tom's Tomato Sandwich
Take slices of a nice white, or white sourdough bread and lightly toast.
Remove from toaster and lightly butter one side of each piece of bread.
Sprinkle on some garlic powder, and sprinkle light amount of very finely chopped rosemary (rosemary is a very strong flavor, so take it easy).
Return buttered, seasoned slices of bread to broiler for just a few minutes, enough to simmer the flavor of the rosemary and garlic into the buttered sides. Don't burn the toast, like I usually do (that can be why it takes four slices of bread to make a sandwich)
Spread a layer of Miracle Whip, (or mayonnaise for you non-miracle whip weenies) on top of one of the buttered sides of one of the slices of bread. Add some salt and/or black pepper according to taste
Slice big, juicy, red, home-grown tomatoes and lay out on top of the miracle whip side of bread. Lay the other slice, buttered side down, on top of the tomato slices.
Eat!... Eat!..... EEAT! (A quote from our dear Jewish-family friend, Dahlia...)
A Tom Jesch culinary creation
|
|
|
|
Brett’s Yummy Yam Hash
Sweet Potato, Bacon and Sage Hash.
2 large Sweet Potatos, about 2 lbs, pealed and cut in to 1/2 inch cubes
1 pound of smoked Bacon cut in to 1/2 inch strips
1 medium red or sweet Onion diced
1 to 2 Tablespoons (to taste) of Dried Sage
1/4 cup flat leaf Parsley finely chopped
Fresh cracked Black Pepper
Sea Salt
Thyme
1. Brown Bacon in a large skillet until crisp, about 5 minuets.
With a slotted spoon, scoop out the bacon on to a paper towel to drain.
Pour out the bacon grease from skillet but don't clean. You'll
want to leave a small film of bacon grease and bacon bits
in the skillet.
2. In the same skillet add the onion and sauté until
browned, about 12 minuets.
3. Now add the diced sweet potato and cook over
moderate heat, stirring occasionally, until just tender,
about 15 minutes, adding the Sage 1/2 way through.
Increase the heat to high and cook without
stirring until browned on the bottom, about 2 minuets.
4. Stir in the bacon, parsley and thyme; season with sea salt and
pepper.
Great with Grilled Rib Eye
|
|
|
|
GREEN BEAN & MUSHROOM CASSEROLE
1 lb. of bacon, diced
1 small onion, diced
1 box of fresh mushrooms, sliced
2 cans of green beans, drained
Chuck Parmesan cheese, grated
Fry bacon and onion together, when almost done, drain most of bacon grease off and add mushrooms.
Continue to fry together until mushrooms are slightly cooked and coated with bacon grease.
Add: drained green beans and stir all together.
Put into casserole dish and sprinkle with cheese.
Keep warm in oven until ready to serve.
|
|
