Recipes

Homemade Tomato Sauce

2010-07-09T14:33:22Z

Whichever sauce you choose, make sure to buy the best tomatoes you can. In the winter, when tomatoes are not in season, choose a good quality canned WHOLE PEELED tomato. Not a sauce, not a puree, not a crushed tomato. Get a whole tomato and follow the recipe the same way. Or, better yet, make all the recipes in the summer with fresh tomatoes and freeze or can them for consumption in the winter.

Raw Tomato Sauce
Makes 6 servings

2 pounds vine ripened tomatoes
2 cloves of garlic, minced
1 shallot, minced
1 cup of fresh basil, chopped
salt
freshy ground black pepper
crushed red pepper
1/2 cup of extra virgin olive oil

Seed and chop the tomatoes into bit size chunks. Add them to a large bowl with the garlic, shallot, basil, olive oil and mix well. Add salt and peppers to taste. Let the mixture stand at room temperature with a tea towel or paper plate covering the bowl for at least 1 hour, up to 3. What you will find is a luscious sauce that is perfect over al dente pasta or on top of crisp slices of bread. For extra flavor, grate Parmegiano Reggiano cheese on top of your dish when serving.

Barely Cooked Tomato Sauce
Makes 6 servings

6 vine ripened tomatoes
1/4 cup extra virgin olive oil
2 small onions, minced
2 cloves of garlic, minced
2 shallots, minced
1/4 cup of white wine
salt and pepper to taste

Seed and chop the tomatoes into bite size chunks. Heat oil in a large saucepan over medium heat. Add onions, garlic, shallots and cook for 2 minutes. Add tomatoes and cook for another 2-3 minutes. Add the wine, salt and pepper. If you like a spicier sauce, add a pinch of red pepper flakes at this point. Simmer covered until the tomatoes start to break down and release their juices, about 30 minutes.

Serve over pasta.

Grandma Style Tomato Sauce
Makes 6 servings

10 vine ripened tomatoes
1/4 cup of olive oil
1 large onion, chopped
2 stalks of celery
1 large carrot
2 cloves of garlic
2 shallots
1/2 cup of chopped fresh basil
1/4 teaspoon dried Oregano
1/4 cup of good red wine
2 tablespoons of tomato paste
1 dried bay leaf

Boil a large pot of water. When the water is rolling, turn the heat off and gently add in the tomatoes. Keep an eye on them, and when you see the skin start to blister, fish them out with a strainer. Carefully peel the skins off the tomatoes and gently squeeze out the seeds. Chop and set aside.

In a large heavy duty pot, heat oil over medium heat. Add onion. Using a grater, grate the celery into the pot. Repeat with the carrot, garlic and shallots. Stir with a wooden spoon to incorporate. Let cook together for 2 minutes. Add half of the tomatoes and using a potato masher, mash the tomatoes well. Stir and cook for 5 minutes. Add the rest of the tomatoes, tomato paste, herbs and the wine. Bring to a boil and then reduce the heat to low. Cover and simmer for 4 hours, stirring occasionally. Discard bay leaf before serving.

Cocktails to Shake Up Your Cinco de May Fiesta

2010-05-06T10:42:45Z

By Fabiana Santana for Singlemindedwomen.com

Fresh Sauza® Margarita

1 can of frozen limeade

1 bottle of Light Beer

1 can of Sauza® Blanco Tequila

1 can of water

Pour frozen limeade and beer into pitcher with ice. Fill empty limeade can with Sauza Blanco and pour into pitcher. Fill empty limeade can with water and pour into pitcher. Stir and enjoy (responsibly). Makes 9 servings.

Rosangel is the world’s first and only hibiscus infused tequila and makes for a lively cinco de mayo cocktail. The tequila is aged in port barrels for two months then infused with hand picked Hibiscus for a perfumed, floral taste with a hint of vanilla. It’s subtle pink hue makes it as pretty as it is delicious.

Rosangel Margarita “Pink Margarita”

1 1/2 oz ROSANGEL

1/2 oz Premium Orange Liqueur

1 Tbsp Agave Nectar

Juice of 1 Lime

1 Tbsp Freshly Squeezed Orange juice

1 Tbsp Cranberry Juice

Splash of Ginger Ale

1 1/2 cups of Ice

Mix all ingredients into a shaker filled with the ice and shake vigorously until blended well. Strain into a margarita glass and garnish with a slice of lime.

Rosangel Sunrise

1 part ROSANGEL

1 Part orange juice

splash of pomegranate juice
Fill a glass with ice. Slowly pour the ROSANGEL into the glass. Add the pomegranate juice and then slowly top with the orange juice. Garnish with a cherry and slice of orange.

Coconut Curry & Shrimp Chicken

2010-04-12T21:27:01Z

Althea Needham's Chicken & Shrimp Coconut Curry

Makes: 12 appetizer of 6 main dish servings

Prep: 15 minutes
Cook: 14 minutes

Ingredients

2 tablespoons flour
1 can (14 ounces) coconut milk
1 can (14 ounces) vegetable broth
2 tablespoons minced fresh ginger
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 pound shrimp

1. In a small bowl, stir together flour and 1 tablespoon water; set aside.

2. In a medium-size saucepan, whisk together coconut milk, vegetable broth, ginger, lemon juice, curry powder, black pepper, garlic powder and salt. Bring to a boil over medium-high heat and cook for 10 minutes, until reduced.

3. Add chicken to saucepan and cook 2 minutes. Stir flour mixture and shrimp into pot and cook for 2 minutes or until shrimp is cooked through and liquid has thickened. Serve warm.

Nutrition Facts

Servings Per Recipe 12 appetizer of 6 main dish servings
Calories 157,
Total Fat (g) 8,
Saturated Fat (g) 7,
Cholesterol (mg) 79,
Sodium (mg) 291,
Carbohydrate (g) 3,
Fiber (g) 1,
Protein (g) 17,
Percent Daily Values are based on a 2,000 calorie diet

Greek Green Salad Recipe

2010-03-27T14:46:07Z

Vlita (amaranth) is one of the favorite greens for making salads on Crete. This wild green is just one of many gathered in the countryside that find their way onto tables in homes across Greece as horta - leafy green salads. Photo by Jim StanfieldGreens are hot right now. Especially the wild varieties grown throughout Greece. Here is an easy salad recipe that tastes great and packs all the antioxidant power of Greek greens!

1 hearts of romaine, torn or rough cut
1 bunch of mustard greens, torn or rough cut
1 bunch of arugula
1 large bulb of fennel, trimmed of fronds and tops (save the fonds and chop and sprinkle them over pasta)
1/4 red onion, peeled and thinly sliced
A few sprigs flat-leaf parsley
Extra-virgin olive oil
juice of one lemon
cayenne pepper
Coarse salt and black pepper
Asiago or Parmigiano Reggiano, shaved for garnish

Directions

Place torn romaine and mustard greens in a large bowl and mix well with your hands. Cut fennel bulb down the center, then again, quartering it and remove the core in each quarter. Slice the bulbs so that the layers separate and add to the salad along with the onions. Chop or hand tear parsley into the salad and mix all the greens together. In a small bowl add the lemon juice, salt and pepper to taste and a dash of cayenne pepper. Mix it with a fork and slowly drizzle in extra virgin olive oil until a dressing forms, about a half of a cup will be enough, but if you want a heavier dressed salad, add more. Add the dressing to the salad and mix well with your hands. Add shaves of cheese on top and serve.

The greens in this salad can be subsituted with any of the below wild Greek greens, which are wonderful eaten raw, or add them in addition to the above ingredients for an extra green salad.

Palmer Amaranth
Cabbages (white, red, kale, etc.)
Catnip (Catmint, Nepeta)
Chard
Chicory
Collards
Dandelion Greens
Golden Thistle
Leeks

Mache (Lamb's Lettuce, Wild Lettuce)
Mallow
Nettles
Palmer Amaranth (Albersia, Vlita)
Poppy
Sow-thistle
Spinach
Spiny Chicory
White Beet Leaves
Wild Parsley
Wild Parsnip

Here is a list of Greek greens that taste great cooked (i recommend a quick blanch and then sautee with garlic and extra virgin olive oil)

Brassicae greens (kale, collard greens)
Burr Chervil
Chicory
Dandelion Greens
Eryngo
Notchweed
Palmer Amaranth
Sow-thistles
Spinach
Spiny Chicory
Wild Lettuce (Mache)
Wild Chicory
Wild Mustard Greens

Strawberry Riesling Jam

2010-03-21T12:22:58Z

Strawberry Reisling Jam

This recipe will work with any fruit/wine combo you fancy. Pineapple and Sauv Blanc, blackberry and port, apricot and Riesling. Experiment!

3 cups of ripe fruit (stone fruit peeled and cut into chunks, strawberries cleaned)

1 1/2 cups of sugar (i try to do this with as little sugar as possible and if the fruit is sweet and ripe, less is definitely more, but you could add up to 2 cups if you like your jam sweeter)

Juice of 1 lemon

1/4 cup of Riesling

Place all ingredients in a heavy duty pot and bring to a boil, stirring frequently. Continue to boil and stir for around 30-40 minutes, making sure to stir the bottom so it doesn't stick. Skim off any white skin that forms. At around 40 minutes, spoon a bit onto a plate, let cool, and taste and test consistency. Once ready, spoon hot jam into mason jars and refrigerate.

Alicia Silverstone's Chocolate Peanut Butter Cups

2010-03-11T13:07:21Z

Back in the day, I was obsessed with Reese's Peanut Butter Cups. Now I make this healthier version and they are way better. In fact, I think they are the most ridiculously delicious things in the entire world. Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use.

Watch a cooking demonstration of this video �

Servings: Makes 12

Ingredients:

Chocolate Peanut Butter Cups

1/2 cup Earth Balance butter substitute
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy or rice or nut milk
1/4 cup chopped pecans or almonds or peanuts

Directions:

Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.

Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 Tbsp. per cup, among the muffin cups.

Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.

The Kind Diet by Alicia Silverstone. Published by Rodale Books. � 2009

Cindy Crawford's Strawberry Rhubarb Pie

2010-03-11T13:01:42Z

This recipe, originally from Saveur magazine, is one that supermodel Cindy Crawford makes in her Malibu home all the time…and it's one of her husband Rande's favorite things.

Ingredients:
Crust

2 2/3 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable oil
6 tablespoons cold milk

Filling

1 1/4 cups plus 2 teaspoons sugar
1/3 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 tablespoons butter , cut up
2 teaspoons milk

Directions:

To make crust, preheat oven to 400°. Mix flour and salt. Measure oil and milk together—don't stir. Add to flour. Make crust on wax paper.

To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can set aside in fridge and then drain later. Note: If adding blueberry or peach, add lemon zest.

Fill crust with filling. Scatter butter. Add top crust. Pinch edges and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking too fast.

Allow to cool 1 hour before serving.

Family Recipe from Supermodel Heidi Klum for Sauerkraut Soup

2010-03-04T17:13:35Z

Ingredients

1 1/2 lbs ground beef
1 1/2 lbs ground pork
5 large white onions, chopped fine
2 tablespoons olive oil
3 (14-16 ounce) cans sauerkraut
2 (6-8 ounce) cans sliced mushrooms
5 whole sweet gherkins, chopped rough
1 (12 ounce) bottle Heinz Chili Sauce (or regular ketchup)
2 quarts vegetable broth, made from 4 vegetable bouillon cubes
salt and pepper
heavy cream

Directions

1
Sauté ground beef and pork and onions with olive oil in a soup pot until brown.
2
Add sauerkraut and mushrooms (with their liquids) and pickles; stir together with the meat.
3
Add entire bottle of sauce or ketchup and the vegetable broth.
4
Simmer for 45 minutes, stirring occasionally.
5
Add salt and pepper to taste.
6
Add heavy cream and cook for 1 more minute, then serve.

Super Bowl Recipes from the Pros

2010-02-05T12:58:56Z

Anthony Adams & Connie Davis’ Super Bowl Lasagna Extravaganza!

INGREDIENTS
1 box of Lasagna Noodles
1 twelve ounce container of small curd cottage cheese
2 eggs
1 12 oz. package of mild cheddar cheese
1 12 oz package of extra sharp cheddar cheese
1 can of Parmesan cheese
1 large jar of tomato sauce
2 lbs of ground turkey
1 package of turkey sausage
1 package of turkey pepperoni
salt, pepper, garlic and Italian seasonings to season

DIRECTIONS
1. Cook lasagna noodles in boiling water until slightly cooked (not soft)
2. Cut the sausage and pepperoni into small bite size pieces. Cook the turkey, and turkey sausage meat over medium heat and season meat to taste while cooking with salt, pepper, garlic and Italian seasonings.
3.Strain the meat, then add the jar/can of tomato sauce in with the meat and let simmer for 15-20 minutes.
4. Place one cup full of meat sauce in the bottom of oblong pan and top with the turkey pepperoni.
5. Place drained noodles on top of meat sauce.
6. Take the two eggs and mix with cottage cheese. Then place splats of cottage cheese down onto each noodle.
7. Mix the cheeses together and place on top of the cottage cheese.
8. Repeat process.
9. On the very top place left over meat sauce and remainder of cheese along with Parmesan cheese and let cook until the cheese is fully melted and you can see signs of boiling on the top of the Extravaganza Lasagna

Reggie Wells & Diane Wells Pepperoni Rolls

INGREDIENTS
36 Rhodes frozen rolls
½ lb. sliced pepperoni
Italian seasoning
Parmesan cheese to season
Pam spray

DIRECTIONS
1. Place dozen frozen rolls on paper plate
2. Spray with Olive Oil Pam
3. Place in microwave to quick defrost for 1 minute on 50% power
5. Spread dough out into the size of the palm of your hand and place 6-8 slices of pepperoni onto of the dough
7. Begin pulling the corners of the dough over the pepperoni, spreading evenly and pinch the top of the dough to seal it into a roll.
9. Place all your stuffed rolls into an oil-sprayed muffin pan and lightly sprinkle Italian seasoning and Parmesan cheese on top
12. Cover with wax or parchment paper and towel for several hours to allow rolls to rise. Once they have risen, bake on 350 degrees for 10-15 minutes, until golden brown.
14. Remove from oven, spray with Olive Oil Pam and add more Parmesan cheese
Serve hot with Marinara Dipping Sauce.

Lamaar Woodley and Janice Staples’ Mac n cheese

INGREDIENTS
1 small red onion, diced
1 (16 ounce) package small pasta shells
salt and ground black pepper to taste
1 pinch garlic salt
1 tablespoon butter
1/4 cup brown sugar
3 (11 ounce) cans condensed cream of Cheddar cheese soup
2/3 cup shredded Havarti cheese
1/4 cup grated Parmesan cheese
1 1/3 cups shredded Cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until close to done, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with
salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir
well. Sprinkle remaining Cheddar cheese over top of the dish. Bake in preheated oven about 45 minutes. Change oven setting to ‘Broil’ and cook until top is golden brown, about 4 minutes.

Gladys Bettis’ Sweet Potato Pie

INGREDIENTS
3 medium-size sweet potatoes
3 eggs
1 teaspoon nutmeg
1/2 cup milk
1 cup sugar
3/4 stick butter
1 teaspoon vanilla
1/4 teaspoon baking powder
1 pie shell

DIRECTIONS
1. Boil sweet potatoes (either whole or sliced) until tender.
2. Once cooled, peel potatoes and mash through ricer.
3. Place mashed sweet potatoes in a bowl with remaining ingredients.
4. Mix (on medium speed using an electric mixer) until well combined.
5. Pour mixture into an unbaked 9-inch pie shell. Bake 40-45 minutes at 400 degrees F or until golden brown.

Branden Albert’s Hot Wings

INGREDIENTS
3 pounds chicken wings
2 tablespoons butter
1 (12-ounce) jar hot sauce or hot pepper sauce
Blue cheese dressing for dipping

DIRECTIONS
1. Put wings, butter, and hot sauce in a slow cooker set on medium and cook 3 hours.
2. When finished cooking, set slow cooker to warm and serve (out of the pot) with blue cheese dressing for dipping.

Chevis Jackson’s Super Bowl Tacos

INGREDIENTS
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon crushed red pepper
1 teaspoon dried onion
1 pound ground beef
7 ounces chipotle barbecue sauce
1 packet taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
Salt and pepper to taste
6 taco shells
1 cup sour cream
1 cup spicy salsa
1 cup shredded lettuce
1 cup shredded Cheddar cheese

DIRECTIONS

1. Heat olive oil in a large skillet over medium heat. Add garlic, red pepper, and onion and cook until the garlic is lightly brown.

2. Add meat and brown, about 10 minutes. After browned, add barbecue sauce and taco seasoning and stir well.

3. Stir in cumin and chili powder and continue to cook another 5 to 10 minutes. Taste and add salt and pepper to season as you like. Remove from heat.

4. To assemble: Place 2 tablespoons beef in center of each taco shell and top with a large tablespoon each of sour cream, salsa, lettuce, and cheese.

Paula Deen’s Maple Glazed Pork Chops

2010-01-18T20:15:14Z

Servings: 6

Prep Time: 10 min

Cook Time: 20 min

Difficulty: Easy

Ingredients:

4 teaspoons ancho chili powder
1 teaspoon kosher salt
6 (10-ounce) center cut bone-in pork chops, about 1-inch thick
2 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
1/2 cup butter maple syrup
1/2 cup chicken stock
Pecans, toasted and chopped, optional garnish

Directions

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.

In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.

Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.