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Recipes
Vegetarian Cassoulet 2
By Mike_67
Preheat oven to 350°F. Cook the potatoes in a saucepan of salted boiling water for 8-10 minutes or until almost ...
- 2 (14 1/2 ounce) cans navy beans
- 1 large onions
- 1 bay leaf
- 1 pound small Yukon Gold potatoes
- 1 tablespoon olive oil
- 2 large garlic cloves, peeled and chopped
- 2 leeks, trimmed and sliced
- 14 1/2 ounce can chopped tomatoes
- 1 teaspoon dark brown sugar
- 1 tablespoon freshly chopped thyme
- 2 tablespoons freshly chopped parsley
- Salt and freshly ground black pepper
- 3 zucchini, trimmed and sliced
Saffron Halibut with Spinach, Zucchini & Tomato
By Mike_67
Whisk together lemon juice, olive oil and saffron in a small bowl
- For the fish:
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1/8 teaspoon ground saffron
- Salt and white pepper, to taste
- Two 6 oz skinned halibut fillets, 3/4 inch thick
- +++++
- For the vegetables:
- 1 tablespoon olive oil
- 3 large shallots, diced
- 8 ounces baby spinach
- 2 zucchini, diced
- 1 large tomato, peeled and diced
- 1/4 teaspoon ground saffron
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup lemon juice
- 1/2 cup minced parsley
SHRIMP SALAD
By Mike_67
Bring water and 1 teaspoon salt to a boil; add shrimp; and cook 3 to 5 minutes or until shrimp turn pink
- 7-1/2 cups water
- 1-1/2 teaspoons salt, divided
- 2 pounds shrimp
- 1-1/2 cups long-grain rice, uncooked
- 1 small onion, finely chopped
- 1 small green pepper, finely chopped
- 1 cup chopped cauliflower
- 3 ounce jar pimento-stuffed olives, drained and chopped
- 1 cup mayonnaise or salad dressing
- 1/2 teaspoon fresh ground pepper
- Lettuce leaves
Greek Shrimp with Tomatoes and Feta Cheese
By Mike_67
In a large, nonreactive, flameproof casserole or sauté pan over medium heat, warm the olive oil
- 4 Tbs. extra-virgin olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/2 cup dry white vermouth or wine
- 14 1/2 oz. tomatoes, drained and finely chopped, juices reserved
- 1 Tbs. dried Greek oregano, crumbled, or 2 Tbs. minced fresh oregano
- Sea salt, to taste
- Red pepper flakes, to taste
- Sweet Hungarian paprika, to taste
- 6 ounces coarsely crumbled feta cheese
- 2 lb. large shrimp, peeled, and deveined
- 2 Tbs. minced fresh mint
Vegetable Fajita Wraps with Salsa Verde
By Mike_67
Serve with black beans salad made with rinsed, drained canned black beans, diced red bell pepper, chopped cilantro
- Salsa Verde
- 8 tomatillos, papery husks removed
- 1 sweet yellow onion, quartered
- 1 ripe avocado, peeled and pitted
- 1/2 teaspoon salt
- 1 tablespoon lime juice
- +++++
- Fajitas
- 4 Portobello mushrooms (1 pound) thinly sliced
- 1 large sweet yellow onion, halved and thinly sliced
- 2 fresh poblano chilies, seeded and cut in fine strips
- Olive oil
- 6 (8 inch) flour tortillas, warmed
- 16 ounces sour cream
Salmon Steamed in Parchment
By Mike_67
Place salmon in large plastic bag with mixture of teriyaki sauce, orange peel and juice
- 1/4 cup Kikkoman teriyaki sauce
- 1 teaspoon grated orange rind
- 2 tablespoons orange juice
- 1 1/2 pounds salmon fillet, cut in 4 pieces
- 4 pieces (12 x 16 inch each) parchment paper
- 1 bunch green onions, thinly sliced
- Ground black pepper, to taste
- 1 orange, thinly sliced
Champagne Spinach Salad with Grilled Salmon
By Mike_67
Lightly season salmon with salt and pepper and grill until grill marks appear
- 2 pounds fresh salmon
- 16 ounces baby spinach
- 15 ounce can Mandarin orange slices, drained
- 2 fresh figs, cubed
- 1/2 cup sliced almonds
- 16 ounces Champagne dressing
Pesto Genovese with Green Beans and Potato
By Mike_67
Process pesto ingredients in blender and set aside
- 8 medium small waxy new potatoes, unpeeled
- 16 ounces dried penne
- 16 ounce bag frozen pearl onions
- 16 ounce bag frozen haricots verts
- Basil leaves to garnish
- Pesto Sauce
- 6 tablespoons freshly chopped basil
- 2 large cloves garlic, crushed
- 2 ounces grated Parmesan
- 2 tablespoons olive oil
- 1 cup chicken broth
- Salt and pepper to taste
Cheese and Bean Quesadillas
By Mike_67
Toss together chili powder, tomatoes, avocado and cumin
- 15 ounce can refried beans
- 1 cup corn kernels
- 1/2 cup salsa
- 9 (6 inch) tortillas
- 8 ounces shredded cheddar cheese
- 1 teaspoon chili powder
- 3 tomatoes, chopped
- 1 avocado, peeled and chopped
- 1 teaspoon ground cumin
- Juice of 1 lime
- Salt and pepper, to taste
Paella Roja
By Mike_67
Heat olive oil over medium heat in a paella pan
- 1/4 cup olive oil
- 1 medium yellow onion, chopped
- 2 medium red bell peppers, chopped
- 3 garlic cloves, minced
- 4 cups instant rice
- 1 pound chunk crab meat or chopped clams rinsed well
- 1 pound uncooked shrimp, peeled and deveined
- 6 cups fish or chicken broth (or 4 cups fish stock and 2 cups clam juice)
- 1/2 teaspoon Spanish paprika
- 1/2 teaspoon saffron
- Salt and white pepper, to taste
- 1 cup (4 oz) sliced roasted sweet red bell peppers