Archive | April, 2016

Zucchini Ribbons

29 Apr

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I am playing with the fancy Veggetti machine.

Everything is becoming a thin ribbon

Today I made zucchini ribbons

Just put the whole zucchini in the machine and turn till the ribbons come out.

It took about 45 seconds

3 medium zucchini

3 cloves minced garlic

Three tablespoons olive oil

salt and black pepper

Heat the oil and add the garlic

Cook till the garlic is soft buy not brown

Add the ribbon zucchini with salt and pepper

Stir fry for two to three minutes

Keep the zucchini semi firm

It is so pretty

The leftovers make a great omelette.

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BBQ Asian Chicken

28 Apr

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Time for the bbq.

But…..

This can also be cooked in the oven.

5 pounds chicken..thighs, wings  or legs

1 cup soy sauce

3 cloves minced garlic

1 teaspoon Dijon mustard

1 teaspoon ginger

1/3 cup brown sugar

1/3 cup orange marmalade, apricot jelly  or honey for the glaze just before it is cooked.

Marinate the chicken for at least two hours. I marinate it the night before.

Bake at 350 for one hour in an aluminum pan. This really helps with clean up.

Preheat your grill and place on indirect heat for ten minutes then turn till the chicken is brown and gooey.

Melt the jelly or honey in the microwave and brush on the chicken just for the last five minutes.

If you are not using a grill keep the chicken in the oven for 1 1/2 hours then broil to crisp.

I used to make a ton for the International Fair at my kids school and never had leftovers.

Serve with white rice, stir fry vegetables and egg rolls.

My family loved them.

 

 

Dels Tea

26 Apr

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Dels is a frozen lemonade company based in Rhode Island.

I blame them for my ten pound weight gain every summer.

It is a slushy lemonade that is great. They also have other flavors but I always have the lemon.

Last week I got a quart to drink on my way home.

I finished half and the wonderful slush melted to a warm liquid so I opted for a hot cup of tea.

Since I never waste anything I put about 1/2 cup of Dels into my tea.

OMG. I love this.

 

 

Four Inch Chocolate Chip Cookies

25 Apr

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David Leite printed this recipe.

It is a great big chocolate chip cookie.

What can be better????

A big glass of milk to go with it.

Correct.

I changed it just a little because I used what I had .

Two cups of cake flour

1 2/3 cups all purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon salt

2 1/2 sticks unsalted butter

1 1/2 cups brown sugar

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 pounds bittersweet dark chocolate

Sea salt for sprinkling on top of the cookie

Sift the flours, baking powder, baking soda and salt together.

Cream the butter with the brown and white sugar until light and fluffy.

Add the eggs, one at a time.

Add the vanilla

Add the flour mixture and mix till flour is worked into the batter

Add the chocolate chips

Wrap the dough and refrigerate overnight

Preheat the oven to 350 degrees.

Form the dough into a nice size golf ball or a little bigger

Dip the top into the sea salt

Only put six cookies on the cookie sheet at one time.

Start checking the cookies at 12 minutes because they did cook fast.

My first batch cooked 18 minutes and that was too long.

The next batch cooked for 15 minutes and that was fine

I like my cookies on the light side so you can cook them a little longer if you like.

Cool on a cooling rack and then store in a air tight container.

They will not last long.

Thank you Mr. Leite.

Chimichurri

21 Apr

This is a delicious marinade or dipping sauce.

Two bunches of cilantro

One bunch of parsley

1/4 cup fresh oregano or one teaspoon dry

Three big cloves garlic

One teaspoon salt

One tablespoon jalapeño pepper

Four cloves garlic

One small onion

3/4 cup good olive oil

1/2 cup red wine vinegar

Put the garlic, salt, onion and pepper in a food processor and blend till smooth.

Add the parsley, oregano and cilantro and pulse till smooth

Add the vinegar and pulse

Stream in the oil and mix till you have a smooth paste.

Serve with everything

I love it with beef, pork, chicken and fish.

My son even puts it on his eggs.

This is also delicious to make a potato or pasta salad

Vegetable Stir Fry

20 Apr

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My friend sends out a post card every month and this recipe was on it .

It is from a company called Sendsations. I changed just a few things plus I doubled it because there are never enough vegetables for my kids.

4 tablespoons sesame oil

1 sliced red pepper

1/2 cup scallions

8 cloves diced garlic

2 cups sliced  mushrooms

1 1/2 cups sliced asparagus

1 can sliced water chestnuts

4 teaspoons rice vinegar

4 tablespoons hoisin sauce

4 tablespoons grated fresh ginger

2 cups cooked brown rice

2 shaved carrots

1/2 teaspoon black pepper

2 tablespoons  toasted sesame seeds. [optional]

Heat the oil in a large skillet.

Add the onions and peppers.

Stir fry for three to four minutes.

Add the garlic, asparagus and mushrooms and stir fry for three to four more minutes.

Add the water chestnuts, hoisin sauce, ginger, carrots and black pepper.

Stir fry till all the vegetables are crunchy cooked.

Sprinkle with the sesame seeds and serve over the rice.

You must use fresh ginger and always stir fry on high heat.

 

 

Cod Fillets

18 Apr

 

Its Monday and I am feeling fat …again.

Going to start my week on a healthy note.

Cod fillets are on sale so this is my choice.

This only takes about 39 minutes from start to finish.

Two large thick boneless, skinless cod fillets about ten to twelve inches long.

Juice of one lime.

garlic powder

Panko bread crumbs

Good Seasons Italian salad dressing

Spicy Ginger Mango dressing

Cover a baking tray with parchment paper.

Lightly spray with olive oil.

Rinse and dry your fish.

Place on the parchment paper.

Squeeze lime juice over  both sides of the fish

Sprinkle with the garlic powder about a 1/4 of a teaspoon per fillet.

Sprinkle the same amount of salt and black pepper.

Dust with a light layer of bread crumbs.

Drizzle each fillet with one of the dressings.

I used about 1/2 cup for each fillet.

The dressing is the only moisture and flavor added to the fish

Preheat the oven to 400 degrees and bake for 20 minutes or until the fish if flakey, firm but still moist.

These two fillet served four people and I could have had another half of a fillet.

The two dressing make the fish taste very different.