I adapted this recipe from one I found in Celebrate Cookbook by Sheila Lukins. I love her deviled eggs and make them every year at Easter. This modified recipe allows you to enjoy this vegetarian delight for lunch or as a snack. Continue reading
Author Archives: sbp
Best Vegetable Chili Ever
Vegetable Chili
Serves 8
Ingredients
1/2 cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large bell peppers, cored and cut into ¼ inch dice (I like to use one red and one yellow)
1 large can Italian plum tomatoes, w/ juice
1 ½ lbs. ripe tomatoes, cut into 1-inch dice
2 T chili powder
1 T ground cumin
1 T dried basil
1 T dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ cup fresh Italian (flat leaf) parsley, chopped
1 can canned dark red kidney beans, drained
1 can canned chick-peas (garbanzos), drained
½ cup fresh dill, chopped
2 T fresh lemon juice
1/2 cup sour cream (optional)
1 cup Monterey Jack Cheese, grated (optional)
4 scallions (green onions), white bulb & 3 inches green, sliced diagonally (optional)
Directions
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Chicken Tikka Masala
I love the robust flavors of indian cuisine but never have time to make the yummy sauces on my own. I recently discovered wonderful authentic sauces made by Maya Kaimal like Tikka Masala and Vindaloo in the refrigerator section at Sprouts Market. They are also available at Mothers and other health food stores. They are my new secret weapon to making delicious indian meals in 30 minutes or less. Sometimes I swap out chicken for tofu to make a vegetarian meal instead. Experiment to see what you like best.
CHICKEN TIKKA MASALA
Serves 4
Ingredients
2 tablespoons vegetable oil
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (sometimes I substitute extra firm tofu)
1 red pepper cut into 1 inch dice
1 container of Maya Kaimal Tikka Masala (approx 1 1/2-2 cups)
¼ cup cilantro leaves
Directions
In a medium-sized skillet heat the vegetable oil over medium heat. Add peppers and cook for just 2-3 minutes. Don’t let them get too limp. Remove from pan and place in small dish. Next add the cubed chicken to the skillet and brown lightly on all sides.
Add the cooked peppers to the chicken and then add the Tikka Masala sauce. Cover and simmer for 10-15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.
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Butternut Squash with Shallots and Sage
BUTTERNUT SQUASH WITH SHALLOTS AND SAGE
2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
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Artichoke Cheese and Rosemary Frittata
Artichoke Cheese and Rosemary Frittata
¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
Jack)
4 eggs
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)
Directions: Continue reading
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Corn Salad with Feta and Toasted Pecans
Corn Salad with Feta and Pecans
Ingredients
1 cup pecans (or walnuts)
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)
Directions
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Emma’s 10 Cup Cookies – Old Family Recipe
This recipe came from my Great Grandma Emily!Emma’s 10 Cup Cookies
1 C. semi sweet chocolate chips
1 C. chopped walnuts or pecans
1 C. raisins (I like dried cherries)
1 C. flaked sweetened coconut
1 C. Quaker oats (I use regular but quick cooking oats works too)
1 C. Butter
1 C. creamy peanut butter
1 C. granulated sugar
1 C. lightly packed brown sugar (light or dark)
1 C. flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 eggs
Directions
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Coco-Banana Bon Bons
I love chocolate covered bananas when I go to the local fair or Disneyland. Here’s my version of this sweet and salty treat.
Coco-Banana Bon Bons
Ingredients:
12 oz. semisweet chocolate chips
2/3 cup toasted and chopped almonds, walnuts, pistachios or pecans
2 bananas
Directions: Continue reading
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Grandma’s Butter Horns
Grandma’s Butter Horns
4 cups flour
1/2 cup sugar
2 eggs
1 block of cake yeast
1 cup milk
1 cup shortening
1/2 tsp. salt
Break yeast into cold milk and set aside.
Mix dry ingredients and shortening as if for pie crust.
Beat the eggs well and add to milk/yeast mixture.
Mix this with flour mixture.
Set overnight to raise (doesn’t need to be especially warm).
In the morning, divide dough into four equal parts and roll each out on a floured board or silicone pastry mat.
Spread thin layer of butter onto entire round and then slice into 8 pieces like a pie.
Roll each from wide end to small end and turn under placing on a cookie sheet.
Let them rise again, covered with alight towel.
Bake in 375-400 degree oven for 12-15 minutes.
Serve warm.
Oh so yummy!
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Shrimp Gazpacho
light and healthy, no-cook meal for a warm summer night.Shrimp Gazpacho
Ingredients
2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
Lemon wedges
