|
Italian Made Easy
“My food,” said Jesus, “is to do the will of Him that sent me, and to finish His work.” John 4:34
My family has a fondness for good Italian food. I have chosen three recipes that
everyone in our family enjoys. Each one is quick, easy and nutritious. My son-in-law in Little Rock made up the pizza recipe that we all love. The Italian sauce is a definite one-dish winner. Risotto is one of my favorites, and can accompany any poultry or meat dish. Italian dishes are varied, so you can find a good recipe your entire family can enjoy.
 |
Ham and Artichoke Pizza
1 package Martha White pizza crust mix
Canola oil
Pizza sauce (any brand)
1 cup shredded mozzarella cheese
Marinated artichoke hearts, chopped (blot to remove excess oil and water)
1/4 small purple onion, diced finely
1 small tomato, diced (blot to remove excess water)
Feta cheese, sprinkled to taste
3 slices Black Forest deli ham (sliced into small pieces)
Grated fresh parmesan
Preheat oven to 475 degrees. Follow instructions on back of Martha White package to
Prepare dough. (Optional: coat the dough ball with canola oil and allow to rise in a warm place for a few minutes. Form crust onto pizza pan or stone. Bake crust for about
5 minutes. Remove from oven.)
Spread desired amount of pizza sauce to 1/2 inch from crust’s edge. Arrange the rest of the ingredients on the crust. Add more of any ingredient if you prefer. Bake pizza about
7 minutes at 475 degrees. Garnish with fresh or prepared Parmesan cheese.
Enjoy!!!
Tip: Since all ovens vary, watch the pizza carefully at 475 degrees. This temperature will help make the pizza very crispy. I also purchased a new pizza pan with little holes in the bottom of the pan. This will help make the pizza crispy on the bottom. |
 |
Taglierini Alla Chitarra
1/4 cup extra virgin olive oil
1 onion, sliced thinly
7 ounces Pancetta, cut into julienne strips
28 ounce can crushed tomatoes
1/4 cup small fresh basil leaves, cut
Ground pepper
3 ounces pecorino cheese (I find this at Kroger and Fresh Market in the specialty cheese dept.)
Pasta of your choice (whole wheat angel hair works well)
Heat oil in saucepan over moderate heat; add the onion and pancetta and brown for 10 minutes. Add the tomatoes and simmer, covered, over very low heat for one hour. Just before removing sauce from heat, add the fresh basil, a good pinch of pepper, and the cheese. Serve over cooked pasta and sprinkle with more cheese. |
 |
Risotto and Vegetables
1 1/2 cups Rice Select Arborio Rice (Italian-styled rice for use in Risotto dishes)
1 medium zucchini, diced
2 cups hot water
2 cups chicken broth, heated (use low-sodium)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/3 cup carrot, diced fine
1/3 cup celery, diced fine
1/2 teaspoon salt, or to taste
2/4 cup thawed, frozen peas
1/3 cup Parmesan cheese
Combine 1 tablespoon butter and the olive oil in a large heavy saucepan. Add onions and cook until golden. Add celery and carrots; cook for 2-3 minutes. Add salt and rice, stirring to coat. Add 1 cup of water/broth at a time (cooking and stirring until absorbed before adding the next cup) Add peas with the last cup of water/broth. Cook and stir until last cup is absorbed. Rice should be tender yet firm with a creamy sauce. Remove from heat; stir in remaining tablespoon butter and Parmesan cheese. |
Remember to make memories through the kitchen…”the heartbeat of the home.” Email me at lbbolen@gmail.com for any questions, or go to my blog, www.lydiasapron.blogspot.com for more recipes.
3 Healthy Recipe Ideas
I am an avid collector of cookbooks. This summer I have been exploring the bookstores and my local library for good cookbooks featuring low-fat, low-sugar, and low-salt recipes. I discovered many food blogs also have healthy and delicious recipes for those of us who are watching calories, counting carbs, or cutting down on sugar and fat. Some of the cookbooks I found that were exceptionally good were The South Beach Diet cookbook, The New American Heart Association Cookbook, 7th Edition, American Heart Association Healthy Family Meals, Diabetes and Heart Healthy Cookbook, and The Volumetric Weight-Control Plan; this one being a good reference book on lower glycemic foods, along with recipes.
 |
Artichokes with Lemon Dipping Sauce
(Note: Artichokes are very high in fiber and have only about 25 calories)
Ingredients:
1/4 cup mayonnaise, light
1 teaspoon lemon peel
1/4 cup lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
4 medium fresh artichokes
Preparation:
1.) Combine first seven ingredients in a small bowl; stir well. Cover and chill.
2.) Wash artichokes by plunging up and down in cold water. Cut off stem ends; trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim 1/4 off top of each outer leaf.
3.) Place a steaming basket in a large pot. Fill the pot with water until it reaches just under the basket. Place rinsed artichokes into the steaming basket with the stems facing up; Cover. Steam until they are tender...about 30 to 45 minutes. Next, spread open the petals of the cooked artichoke. Pull out the tender petals from the center. Carefully, with a spoon, remove the fuzzy top layer of the heart. Now the artichoke is ready to serve.
4.) Serve artichokes with sauce for dipping each leaf. Yields 4 servings (serving size: 1 artichoke and 2 tablespoons sauce) |
 |
Low Fat Chicken Cordon Bleu
4 boneless chicken breasts
8 pieces thinly sliced ham
4 pieces Laughing Cow Light Swiss Cheese (from an 8-piece round)
1 cup seasoned breadcrumbs
Pour breadcrumbs into shallow dish. Flatten each breast with a meat mallet. Top each
breast with 2 slices of ham and 1 wedge of Laughing Cow Cheese. Spread out the cheese slightly and fold edges of ham inward. Next, fold each side of the chicken over the ham in a “burrito” like manner.
Set the chicken into the pan of breadcrumbs and thoroughly coat while holding chicken sides closed over the ham and cheese. Once coated, secure with a toothpick and place in a baking dish. Bake at 375 degrees for 30 to 45 minutes.
Optional Mornay Sauce:
1 Tablespoon butter
1 tablespoon flour
1 cup low fat milk
1/3 cup parmesan cheese
1/2 to 1 teaspoon garlic powder
Salt and pepper to taste
In a small saucepan, melt butter. With a whisk, beat in flour. When mixture bubbles, add milk. Stir in cheese, garlic powder, salt and pepper. Stir till thick. Pour over baked chicken just before serving.
|
 |
Heart Healthy Pie
(Adapted from the cookbook of Lipid Management, St. Dominic Hospital)
2 (8 ounce any flavor fat-free yogurt)
1 (12 ounce) fat-free Cool Whip
1 can fat-free sweetened condensed milk
2 (6 ounce) reduced fat or fat-free ready graham cracker pie crusts
Allow cool whip to thaw completely. Mix the first 3 ingredients in large bowl until thoroughly blended and smooth. Pour even amounts into pie crusts. Freeze over night. Keep in freezer between servings. Garnish with fresh fruit. Enjoy!!!
Yield: 2 pies, each pie sliced in 8 servings. |
Explore your cookbooks and here’s to healthier food choices! Remember to make memories through the kitchen…”the heartbeat of the home”. Email me at lbbolen@gmail.com for questions, or go to my blog, www.lydiasapron.blogspot.com for more recipes.
Fresh Summer Treats
Summer in Mississippi is a great time to try easy dessert recipes, especially while the fresh fruits are bountiful. All three of the recipes I have picked this month can be served at a casual gathering as well as a dinner party.
Find your old trusty ice cream maker, or go buy a newer model and explore the many variations of ice cream recipes to delight your family. Children love to help, and making ice cream outside is a fun summer activity. Enjoy!
 |
Blackberry Ice Cream
4 cups fresh blackberries
1 cup water
Sugar
2 1/2 cups whipping cream
Blackberries for garnish
Mint leaves for garnish
Line strainer with two layers of dampened cheese cloth. Set over a large bowl.
Combine berries and water in saucepan. Slowly bring to a boil. Reduce heat and simmer until soft. Pour into cheesecloth lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently, squeeze pulp to extract remaining juice.
Measure berry juice into heavy saucepan. Add one cup sugar for each cup of juice. Cook over low heat, until sugar dissolves. Increase heat and boil syrup 2 minutes. Let cool. Mix 2 1/2 cups syrup with cream. Refrigerate several hours. Process blackberry mixture in ice cream maker according to ice cream maker manufacturer’s directions. Freeze in covered container several hours.
|
|
Fresh Berry Trifle
1 packet of vanilla Jell-O pudding
6 cups cubed angel food cake (about 1/2 cake)
1/2 cup strawberry all-fruit spread, warmed
1/4 cup orange juice
4 cups strawberries, halved
2 cups blueberries
1 8 ounce container fat-free frozen whipped topping, thawed
10 whole strawberries
Fresh mint leaves (optional)
Make the vanilla pudding.
To assemble, arrange half the cake cubes in a 2 quart trifle dish. Drizzle with half the fruit spread and half the orange juice.
Around the side of the dish, arrange about half the halved strawberries with the cut side facing out and the tips pointing up.
Sprinkle half the blueberries over the cake.
Spoon half the pudding over the blueberries.
Repeat.
Spread the whipped topping over the top. Cover and chill for at least 4 hours.
To serve, place each serving in a bowl or a dessert plate and garnish with a whole strawberry and fresh mint. Be sure to reach the spoon into the layers to get all the different flavors and textures.
Serves 10. 1 cup per serving.
|
 |
 |
Peach Praline Pie
4 cups ripe fresh peach slices
2 tablespoons all-purpose flour
2/3 cup sugar
1 teaspoon fresh lemon juice
9 inch unbaked pie shell
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
3 tablespoons cold butter
1/2 cup chopped pecans
Preheat oven to 400 degrees. Prepare the praline topping by combining the brown sugar and 1/4 cup flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.
Combine the sliced peaches, 2 tablespoons flour, 2/3 cup sugar and lemon juice, and pour into the pie shell over praline mixture. Sprinkle remaining mixture evenly over peaches.
Bake 45 minutes to 50 minutes or until syrup boils in heavy bubbles. Serve warm with vanilla ice cream.
|
Remember to continue making memories through the kitchen…”the heartbeat of the home”. For more recipes check out my blog at www.lydiasapron.com or email me at lbbolen@gmail.com for any questions.
Have a great summer!
Summer Picnic Salads
Planning the perfect picnic is a must for summer time. After a long winter, start a tradition of hosting a fabulous picnic to honor your father on Father’s Day, or anytime your family and friends want to gather in the great outdoors. Plan to have an easy menu and take along foods that are your family’s favorites.
When planning your summer picnic, be sure to include a “standup salad”…the kind that holds up to our Mississippi summer heat. I have chosen three salads that have simple ingredients you can whip up the night before, and put in your cooler the next day.
Tip: Keep the dressings in side containers and dress the salads once you’ve set up in your favorite picnic site.
 |
Fresh Fruit Salad
6 peaches, peeled, pitted, and chopped
1 pound strawberries, rinsed, hulled, and sliced
1/2 pound seedless green grapes, sliced
1/2 pound seedless red grapes, sliced
3 kiwi, peeled and sliced
1/2 cup granulated sugar, or less, to taste
Dressing:
Juice of one lime
1/2 cup pineapple juice
Preparation:
Combine chopped and sliced fruits in a large bowl; toss gently.
Sprinkle with sugar.
Whisk together remaining ingredients in a small bowl or 1 cup measure.
Pour dressing mixture over the fruit
And toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
Serves 10 to 12.
|
|
Tomato-Basil-Asparagus Pasta Salad
Ingredients:
1 16 ounce package bow tie pasta
1 pound asparagus, cut into 2-inch pieces
Lemon vinaigrette (Wishbone Lemon Garlic and Herb Vinaigrette)
1 (1 ounce) package fresh basil, chopped
1 pint grape tomatoes, halved
Preparation:
Cook 1 (16 ounce) package bow tie pasta according to the directions;
Adding 1 pound asparagus (cut into 2-inch pieces) during the last 2 minutes of cooking time.
Drain and rinse under cool water.
Stir together 1 cup bottled lemon vinaigrette and 1 (1 ounce) package fresh basil, chopped
Pour 3/4 cup dressing mixture over pasta mixture.
Stir in 1 pint grape tomatoes, halved, and salt and pepper to taste.
Cover and chill 1 hour
Toss pasta mixture with remaining Ľ cup dressing before serving.
Garnish with fresh basil.
Add sliced grilled chicken, feta, blue cheese, or black olives for some tasty variations.
Makes 4 main-dish or 8 side-dish servings.
|
 |
 |
Crunchy Slaw
Dressing:
(The dressing for this Asian-inspired coleslaw is best made the day before)
1/2 cup sugar
1/2 cup vinegar
1/3 cup canola oil
1 chicken seasoning packet from ramen noodles
Freshly ground black pepper
Slaw:
1 pound package chopped coleslaw mix
1/2 cup shelled sunflower seeds
1/3 cup toasted sliced almonds (or other nuts)
1 bunch green onions, chopped
1 package ramen noodles, broken into little pieces
Preparation:
In a jar mix together all dressing ingredients and shake well. Refrigerate 24 hours. For Slaw, in a salad serving bowl toss together all slaw ingredients. Pour dressing over slaw just before serving and mix well.
(This recipe comes from Square Table in Oxford, Mississippi. To order this cookbook, go to oxfordarts.com) |
Remember to make memories through the kitchen….”the heartbeat of the home”! Go to my blog for more recipes and email me anytime you have questions. www.lydiasapron.blogspot.com or Lbbolen@gmail.com
Celebrations
The month of May is a special time filled with many celebrations. For that reason, I chose my cousin’s family recipe for chicken spaghetti to serve for your Mother’s day meal, or those many family gatherings for graduation events. This casserole can be made ahead and freezes well. To accompany the chicken spaghetti, try something different and prepare some roasted carrots. They are beautiful and so easy. Yeast rolls can round off a perfect meal and dessert can be a good old-fashioned lemon icebox pie.
These special times fill our calendars, and we all enjoy anticipation of these upcoming events. This year delight your family with a delicious home cooked meal!
 |
Chicken Spaghetti
1 five or six lb. hen or 6 chicken breasts (bone in)
1 large onion, 1 green pepper, 1 yellow pepper, 4 stalks celery… chopped
Several cloves garlic, minced
1 box vermicelli, angel hair, or very thin spaghetti
1 can cream mushroom soup
1can cream chicken soup
1 can rotel tomatoes
1 can sliced black olives
8 ounce extra sharp cheese, grated
Salt and pepper to taste
Season chicken with Tony Chachere’s seasoning. Boil the chicken breasts in a large pot.
Save stock! Debone the chicken after cooled, and cut into pieces.
In a cup of stock, sauté all the chopped vegetables.
Cook pasta in the saved stock. (cook one box)
Combine (in a large mixing bowl) the cut chicken, pasta, vegetables, soups, rotel, olives and cheese. Salt and pepper to taste.
Mix all together, and put in 2 greased 9 by 13 Pyrex dishes. Put extra grated cheese on top. Heat at 350 or 375 degrees until bubbly. Can freeze before cooking.
|
| Roasted Carrots
12 carrots (or a bag of organic)
Fresh thyme (fresh is best in this dish)
Ľ cup olive oil
Cut the tops off the carrots. Cut all the carrots into a uniform size for even cooking.
Split each carrot down the middle to make more slices.
Lay carrots out on a sheet pan and drizzle with olive oil. Make sure they are coated well.
Season carrots with salt and pepper.
Lastly, sprinkle with fresh thyme.
Roast in 400 degree oven for 35-40 minutes. Can be served and topped off with chopped
Green onions if desired.
Another fun variation: Omit the Thyme. Toss with crumbled feta cheese after roasting. |
 |
 |
Lemon Ice Box Pie
Ingredients:
Graham cracker crust:
1 2/ 3 cups graham cracker crumbs
1/ 4 cup granulated sugar
8 tablespoons (1 stick) butter, melted
Pie filling:
1 (14oz.) can sweetened condensed milk
2 large egg yolks
1/ 2 cup fresh squeezed lemon juice
1 to 2 teaspoons lemon zest
Meringue:
2 to 4 large egg whites
6 tablespoons confectioners’ sugar
1/ 4 teaspoon cream of tartar
Preparation: Heat oven to 375 degrees and position rack in the middle.
In a medium bowl, blend together the crumbs, sugar and butter using a handheld mixer until incorporated. (Or blend in a food processor). Scrape the mixture into a 9-inch pie pan.
Use the back of a spoon press the mixture into the base and up the sides of the pie pan. Bake 8 to 10 minutes until golden brown. Cool slightly.
Reduce heat to 325 degrees.
In a mixing bowl, whisk by hand the condensed milk, the egg yolks, lemon juice and lemon zest until smooth. Evenly distribute into graham cracker pie crust.
To make the meringue, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until combined. Then increase to high, beating until frothy. Add cream of tartar and confectioners’ sugar, 1 tablespoon at a time. Beat a total of 10 minutes. Spread meringue over the lemon pie filling. Bake 15 minutes or until the meringue is lightly brown. Let cool 30 minutes, then refrigerate until ready to eat.
Makes 8 servings.
|
Remember to make memories through the kitchen….”the heartbeat of the home”!
Go to my blog for more recipes and email me anytime you have questions.
www.lydiasapron.blogspot.com or lbbolen@gmail.com
Zucchini Pancakes
A great way to get your children to eat vegetables….fix these easy zucchini pancakes with ranch dressing.
1 whole large zucchini, grated (2 cups shredded)
1 tablespoon minced garlic
1/ 2 cup bread crumbs (can increase if needed)
1/ 2 cup 4-cheese Italian blend (or parmesan or Romano…whatever you prefer)
2 eggs
Kosher salt to taste
Freshly ground pepper to taste
Olive oil
Wash the zucchini and shred on a cheese grater. Squeeze the shredded zucchini inside of a clean towel to remove moisture.
Place shredded zucchini into a bowl and add minced garlic, bread crumbs, shredded cheese, eggs, kosher salt and pepper to taste. Stir well.
Heat olive oil (about 2 teaspoons) to medium heat in a skillet. Place about 2 tablespoons of mixed batter into the skillet and flatten with a fork. After 2 to 3 minutes, turn the cakes over and cook on the other side. Blot on paper towels.
Makes 5 to 10 pancakes.
Serve with sour cream or ranch dressing as a dipping sauce. Lemon wedges on the side.
New Potato and Sweet Onion Gratin
(Reprinted by permission. “Come to the Table”, Benita Long, 2008, Thomas Nelson Inc. Nashville, Tennessee. All rights reserved.)
2 pounds red new potatoes (about 6 cups sliced)
2 pounds sweet onions (about 6 cups sliced)
8 tablespoons (1 stick) butter, cut into small pieces
Nature’s Season Salt (Nature’s Season Salt is a mixture of garlic, pepper, and salt, among other seasonings. It is different than orange salt like Lawry’s and better with this recipe.)
2 cups shredded Swiss cheese
Preheat the oven to 350 degrees. Thinly slice the potatoes using a food processor or by
Hand; set aside. Thinly slice the onions using a food processor or by hand. In a lightly greased 3-quart casserole layer half the potatoes, half the onions, and dot with half the butter. Sprinkle with season salt. Repeat the layers and top with the Swiss cheese. Cover and bake for 20 minutes. Uncover and bake about 30 more minutes or until browned and bubbly. Test the center of the casserole with a sharp knife to be sure the potatoes are tender. Makes 12 servings.
My Favorite Deviled Egg Recipe
1 dozen eggs, boiled
2 teaspoons prepared mustard
1/ 3 cup mayonnaise
1 pinch cayenne pepper
Garlic powder to taste
One dill pickle (and add a little of the pickle juice).
Salt and pepper to taste
Smoked paprika for dusting (I found this smoked spice at Kroger)
First, boil the eggs. Let cooked eggs sit in cool water a few minutes, changing the water if necessary to keep them cool.
Peel the eggs. Slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a pretty serving plate or egg plate. Use a fork, mash together the yolks and all other ingredients, except the paprika. Fill each egg white with the yolk mixture. Dust with the smoked paprika. (Adjust to your taste)
Seasonal Spring Recipes
March is the third month of our calendar year. To me it signals spring is around the corner and the end of winter is near. Shoppers will begin seeing their favorite seasonal foods showing up in grocery stores and farmer’s markets. My favorite foods in season during early spring are crawfish, strawberries, and asparagus.
Strawberries start coming in around early March. The sweetest ones come from the growers in Louisiana. You can purchase Louisiana strawberries from fruit stands, farmer’s markets, and some in local groceries. Strawberries are very versatile, and can be used in fresh salads, jams and jellies, sorbets, and breads. My favorite way to enjoy strawberries is to prepare a strawberry shortcake dessert.
Strawberry Shortcake
2 cups sifted all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
˝ teaspoon salt
˝ cup unsalted butter
1 beaten egg
2/3 cup light cream
3 to 4 cups sugared sliced fresh strawberries
1 cup whipping cream, whipped (can use Cool Whip)
Sift together dry ingredients; cut in butter till mixture resembles coarse crumbs.
Combine egg
And cream; add all at once, stirring just enough to moisten.
Knead dough gently on floured surface for 1/2 minute. Pat or roll to 1/2 inch thickness. Cut 6 biscuits with floured 2 1/2 inch cutter. Bake on ungreased baking sheet at 400 degrees for about 10 minutes.
Split each biscuit horizontally. Butter the hot biscuits, then top with about 1/3 cup of berry mixture.
Replace the tops and add another tablespoon or so more of the berries.
Top with whipped cream.
I look forward each spring to crawfish season. There are many local establishments that sell the fresh Louisiana crawfish. I chose this recipe for crawfish etouffee (pronounced a-TOO fay) for a delicious way to prepare and enjoy crawfish.
Crawfish Etouffee
1 pound fresh Louisiana crawfish tails
1/4 cup all-purpose flour
1/2 stick unsalted butter
Chopped: (1 large sweet onion, 1 green pepper, 1 red bell pepper, 6-8 stalks celery, 5 cloves garlic, 1/2 cup fresh parsley)
Chop enough to have at least 4 cups.
Use the food processor for chopping, and just do quick pulses to get the vegetables chopped small.
1 can Rotel or diced tomatoes
1 tablespoon Cajun seasoning
2 bay leaves
3 1/2 cups vegetable stock or water
1 tablespoon olive oil
Salt to taste
Tabasco to taste
Cooked white rice
Chopped green onions for garnish
In a large pot, heat on medium heat the 1 tablespoon olive oil.
Put in the 4 cups chopped vegetables.
Sauté for several minutes.
Make a roux:
In a stainless steel deep skillet, melt the butter on medium heat. Once the butter is
Bubbling, begin to stir constantly with a flat wooden spatula. Gradually add the Ľ cup all-purpose flour. Keep stirring to prevent scorching the Roux.
The Roux is ready as soon as the mixture is the color of a light caramel candy. Carefully, pour the roux in the cooked vegetables and stir well to blend.
Mix remaining ingredients into the blended roux and vegetables. I add only 2 cups of the vegetable stock at this point. Cook for about 15 minutes.
Add the 1 pound fresh crawfish tails and stir well. Reduce heat to low. Cover and simmer (can add the other 1-1/2 cups of vegetable stock to cook down) for 30 minutes.
Stir occasionally.
To serve:
Add a desired amount of rice to a deep plate. Ladle crawfish etouffee over the rice and garnish with green onions. Serve with toasty garlic bread. Serves 4-6 people. Can be doubled.
Fresh asparagus is wonderful in early spring. Enjoy these two different ways of preparing this low calorie vegetable.
Parmesan Roasted Asparagus
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese
2 lemons cut in wedges for serving
Preheat oven to 400 degrees.
Lay the asparagus stalks in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with Salt and pepper.
Roast for 15 to 20 minutes, until tender.
Sprinkle with the Parmesan cheese and return to the oven for another minute.
Serve with lemon wedges. Serves 6
Roasted Potatoes, Shallots, Red pepper, and Asparagus with Fresh basil
1 tablespoon plus 1 teaspoon olive oil
1 pound baby white potatoes, about 14, scrubbed, cut in half
6 large shallots, peeled, cut in half
1 large red pepper, cut into 1-inch squares
1 1/2 pounds asparagus, a half-inch in diameter, cut on diagonal into 1-inch pieces
1/4 teaspoon salt
Freshly ground black pepper
3 tablespoons finely julienned fresh basil leaves (can used dried)
1-2 teaspoons balsamic vinegar
Heat oven to 400 degrees
Put 1 tablespoon oil on a jelly roll pan and heat in oven for 3 minutes.
Add potatoes and shallots to hot oil. Shake pan until vegetables are well-coated.
Roast for 20 minutes. Add red pepper squares to pan; use spatula to turn vegetables. Roast 20 minutes more.
Add asparagus and remaining oil to pan. Sprinkle with salt and pepper.
Toss mixture until well mixed.
Arrange vegetables in single layer
Roast until asparagus is tender, about 12 more minutes. Toss with basil and 1 teaspoon of vinegar. Adjust seasoning and vinegar as desired. Serve hot. Serves 4
_____________________________________________________________________
Enjoy the spring and all of its beauty, including the pretty seasonal fruits and vegetables.
Try exploring all the local farmer’s markets and local fruit stands.
Remember to keep making memories through the kitchen…..the “ heartbeat of the home!”
For more recipes check out my blog at www.lydiasapron.blogspot.com or email me at
lbbolen@gmail.com for any questions.
Bon Appétit….and Happy Spring!!!!
A Valentine Celebration
Valentine’s Day is a holiday honoring those we love, celebrated on February 14th by many people throughout the world. This day is a perfect time to have a special dinner for friends or family. I chose some delicious and easy recipes to prepare for a special occasion dinner.
Starting with an appetizer, all the way to desserts, this menu should be a good start for your preparation for a fun evening for those you love.
Since Valentine’s is associated with the color red, I chose a pepper jelly pâté for an appetizer that uses red pepper jelly for color. I found this recipe in the Junior League of Baton Rouge’s River Road IV, Warm Welcomes cookbook.
Pepper Jelly Cheese Pâté
1 1/2 cups (6 ounces) shredded Cheddar cheese
1 cup mayonnaise
1 cup pecans, chopped
1/4 cup chopped green onions
Salt and pepper to taste
1 1/2 cups red pepper jelly
1 sleeve whole wheat crackers
Spray a 1-quart loaf pan with nonstick cooking spray. Line the prepared pan with plastic wrap, allowing enough overhang to cover the pâté and spray the plastic wrap with the nonstick cooking spray. Mix the cheese, mayonnaise, pecans, green onions, salt and pepper in a bowl.
Pat the cheese mixture into the prepared pan and cover with the plastic wrap. Chill, covered, for 3 to 10 hours. Invert the pâté onto a serving platter and discard the plastic wrap. Spread the top of the pâté with the pepper jelly, allowing some of the jelly to drizzle down the sides. Serve with the whole wheat crackers.
Serves 12 to 14
Mixed Greens with Pears and Cheese
1 cup walnuts, toasted
1 or 2 ripe pears, peeled and diced
1 or 2 packages of mixed salad greens
1 small package of blue cheese, or goat cheese, crumbled
Basic Balsamic Vinaigrette
Toss salad greens with the vinaigrette in a bowl until coated. Arrange the salad greens evenly on salad plates. Top with the pears, cheese and walnuts.
Basic Balsamic Vinaigrette
WHISK TOGETHER:
1/4 cup olive oil
2 tablespoons lemon juice
Black pepper
Pinch of salt
ADD:
1 teaspoon Dijon mustard
2 cloves garlic, minced
COMBINE WELL
Our editor, Marilyn Tinnin, gave me a copy of the Bayou Cuisine cookbook 35 years ago. The Shrimp or Crabmeat auGratin is a family favorite that I serve on special occasions. This recipe calls for either shrimp or crabmeat.
Shrimp or Crabmeat auGratin
4 tablespoons butter
5 tablespoons flour
1/2 teaspoons salt
2 cups milk
Red pepper to taste
2 tablespoons sherry (I use a good quality cooking sherry)
1/2 pound extra sharp Cracker Barrel cheese
2 pounds cooked shrimp or crabmeat
2 cans large mushrooms
Make a good white sauce of first five ingredients. Add the sherry and cheese. Stir in seafood and mushrooms. Pour into buttered casserole or corquelle shells and top with toasted bread crumbs or more cheese. Bake at 400 degrees for about 25 minutes.
Serves 8 to 10
Everyone loves cake. Try this strawberry cake and it can be your centerpiece for your table.
This cake also makes a beautiful birthday cake for someone who is having a Valentine birthday.
Strawberry Heart Cake
1 package white cake mix
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
4 eggs
1 package (10 ounces) frozen sweetened strawberries, thawed
1/2 cup cold water
1/2 cup butter, softened
5 to 5 1/2 cups confectioner’s sugar
Red Hots candy, optional
In a bowl, combine cake mix, gelatin, and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8 inch baking pans, one square and one round.
Bake at 350 degrees for 30 to 35 minutes (square) and 35 to 40 minutes (round) or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake on a covered board. Cut round cake in half.
Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart.
Frost sides and top of cake. Decorate with Red Hots if desired. If it is someone’s birthday, place candles on top.
For a large gathering, or for a party of two, nothing goes over like chocolate fondue. Fondue can certainly be a perfect ending to a special evening!
A chocolate fondue is a warm chocolate sauce that you dip skewered fruits, pieces of cake, or cookies into. There are many fresh or dried fruits that make for perfect dipping. Strawberries, cantaloupe, honeydew, kiwi, pineapple, bananas, and apples work well.
If you want to dip cakes, good choices are chunks of pound cake, and angel food cake. Cookies can include ladyfingers, wafer cookies, and biscotti.
A fondue pot isn’t necessary. You can just heat the sauce in a small saucepan, and transfer to a pretty bowl. Reheat the sauce if necessary.
Chocolate Fondue
1 cup heavy cream
12 ounces of semi-sweet chocolate, chopped, or 12 ounces of Ghirardelli chocolate chips, chopped. (Good quality of white chocolate can be used also. You can even mix the dark chocolate and the white chocolate.)
1 teaspoon vanilla
Heat cream in saucepan over medium heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot. Arrange your dippables alongside the fondue pot with fondue forks and bamboo skewers, as utensils for dipping.
Happy Valentine’s Day to each of you! Remember to continue making memories through the kitchen...“the heartbeat of the home.”
Bon Appétit!
Soups for the New Year
January is always the one month of the year I enjoy making new starts, new health habits, and trying fresh “new finds” in my many cookbooks. I have selected soups this month as my fresh “new finds.”
Soup can be easy, healthy, as well as hearty. January weather usually limits our outdoor activities, so put on a pot of soup, sit back, and enjoy reflecting on your year ahead.
One of my husband’s favorite winter meals is French Onion soup. This is the one recipe he cooks by himself...from the cutting of all the onions...to making the croutes. Enjoy trying this delicious soup on a cold winter’s evening.
French Onion Soup
4 tablespoons butter
2 tablespoons vegetable oil
2 pounds onions, thinly sliced (yellow onions, and Vidalia if available)
1 teaspoon salt
3 tablespoons flour
2 quarts chicken stock, fresh or canned
In a heavy 5 quart saucepan, melt the butter with the oil over medium heat. Stir in the onions and 1 teaspoon salt, and cook uncovered over low heat, stirring occasionally, for 20-30 minutes, or until the onions are a rich brown. Sprinkle flour over the onions and cook, stirring for 2-3 minutes. Remove the pan from the heat. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return to low heat and simmer, partially covered, for another 30-40 minutes, occasionally skimming off the fat. Taste for seasoning and add salt and pepper if needed.
Croutes:
12-16 thick slices of French bread
2 tablespoons olive oil
1 clove garlic, cut
1 cup grated Swiss cheese or Gruyere
While the soup simmers, make the croutes. Preheat the oven to 325 degrees. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Then turn the slices over and bake for another 15 minutes, or until the bread is completely dry and lightly browned. Rub each slice with the cut garlic clove and set aside.
To serve, place the croutes in a large tureen or individual soup bowls and ladle the soup over them. Pass the soup cheese separately.
Spinach Tortellini Soup
3 teaspoons olive oil
1/2 cup chopped onion
1 garlic clove, pressed
2 cans (14 1/2 ounce each) chicken or vegetable broth
1 cup (4 ounce) dried cheese-filled tortellini
1 can (14 1/2 ounce) petite diced tomatoes, undrained
1 1/2 teaspoon dried basil leaves
1 package (10 ounce) frozen, chopped spinach, thawed
Fresh grated Parmesan cheese
In a 3 quart saucepan, heat oil over medium-high heat. Add onion and garlic. Cook and stir until tender. Add broth, bring to a boil. Add tortellini, cook according to package directions until tender. DO NOT DRAIN. Stir in tomatoes, basil, and spinach. Reduce heat and simmer 5 minutes. Sprinkle cheese over each serving.
Yield: 4 servings
I enjoy a cup of tomato basil soup at restaurants. I searched my cookbooks until I found one I liked. This one comes from Gather at the Table: In the Arkansas Delta. This cookbook was given to me by my college friend, Marjie Hart. It certainly has some “fresh finds.”
Tomato Basil Soup
10-12 Roma tomatoes, peeled (variation: may substitute 1 can (28 ounce) drained whole tomatoes for Roma tomatoes)
3 cups tomato juice
2 cups chicken broth
15 or more fresh basil leaves
1 1/2 cups half and half
3/4 stick unsalted butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan cheese
Combine tomatoes, tomato juice, and chicken broth in a large saucepan. Simmer 30 minutes and add basil. Transfer soup in batches to food processor, or blender, and process until smooth. Return to saucepan over low heat. Whisk in half and half, butter, salt, and black pepper. Whisk until butter melts and soup is hot, about 30 minutes. Top with Parmesan cheese.
My husband and I love to make Chicken, Rice and Vegetable Soup every few weeks. It is healthy, with rice and veggies, and very low fat. It is good along with cornbread and salad.
For dieting, serve low-fat, unsalted crackers.
Chicken, Rice and Vegetable Soup
31/2 cups canned low-fat or fat-free chicken broth
1 cup water
1 cup thinly sliced carrot
1/2 cup thinly sliced celery
4 cloves garlic, minced
1 teaspoon dry thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups seeded and chopped plum tomatoes
1 3/4 cups chopped cooked white meat chicken
1 cup cooked rice
1/2 cup thinly sliced green onions
Combine the first eight ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir in the tomatoes, chicken, rice, and green onions, and simmer, covered, for 5 minutes.
Yield: 4 servings of 1 3/4 cups each.
This next recipe is from my friend, Betty Dawson, in Woodville, Miss. It is wonderful
on a cold winter evening. Serve with green salad and French bread or rolls.
Crab and Corn Bisque
1 pound lump crabmeat (or use 2 cans lump crabmeat)
2 cans creamed corn
2 cans mushroom soup
3/4 stick butter
2 bunches green onions, chopped
1 tablespoon liquid crab boil
1 quart half and half
Sauté onions in butter; add remaining ingredients. Simmer one hour.
 |
Pumpkin Cheeseball
Shaped like a pumpkin, this cheeseball can be used as an edible centerpiece or served with crackers at your child’s “paint a pumpkin party.”
1 pound cheddar cheese (New York State...sharp or extra sharp)
1 pound American cheese
6 ounces cream cheese
2 tablespoons Lea and Perrins
1 teaspoon Tabasco
1 large clove garlic, crushed
Cream cheeses and add Lea and Perrins, Tabasco, and crushed garlic. Mold into the form of a pumpkin. Chill until firm. Before serving, add a short stalk of celery to form a stem on the pumpkin. Serve on a platter with your favorite crackers. |
|
