Category Archives: ENGLISH

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Asparagus Frittata


5 eggs

1/4 cup milk

1/4 cup shredded cheddar cheese

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/2 cup fresh asparagus cut into 1-inch pieces (about 1/2 lb)

PREPARATION

1- Preheat oven to 375 degrees F

2- Coat a 9-inch pie play with cooking spray and set aside

3- Whisk eggs, milk, cheese, salt and pepper.  Stir in asparagus and pour into prepared plate.

4- Bake for 20 minutes. 

Makes 4 large servings. 

NOTE:  You may want to use canned asparagus instead of fresh asparagus if you prefer a softer consistency.

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Easy Steak Marinade


Ingredients

Directions:

  1. Mix it all together and marinade steak for 30 minutes to overnight.
  2. Grill the steaks or pan fry them in butter.

Read more: http://www.food.com/recipe/steak-marinade-quick-and-easy-39145#ixzz1ViAD4T8Z

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Honey Salad Dressing


1/3 Cup Honey

1 teaspoon salt

2 tablespoons vinegar

1 tablespoon prepared mustard

3/4 cup vegetable oil

1 tablespoon scallions (optional)

1 or 2 (to taste) tablespoons poppy seeds

Mix everything except honey in the blender. Then slowly mix with honey.

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Pan Seared White Wine Salmon


Ingredients

  • 1 to 1 1/2 lbs fresh salmon
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp basil  
  • 1/2stick butter
  • 1 Tblsp lemon juice
  • 1/4 cup white wine 
  • 2 Tblsp olive oil
  • 1 Tblsp brown sugar (or more to taste)
  • Heat olive oil in skillet. Sprinkle salt and pepper on fillets and sear on both sides for 3 to 4 minutes on each side.
  • Melt butter in sauce pan and add wine, lemon juice and remaining dry spices. Check to see if more brown sugar is desired.
  • Remove salmon from skillet and place on a plate and pour sauce over it.

 

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Artichoke and Asparagus Salad


IMG_4226

1 can asparagus

1 teaspoon dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons lemon juice

3 tablespoons balsamic vinegar

1 teaspoon lemon zest

2 teaspoons chopped fresh thyme

1/4 cup olive oil

1 can artichoke hearts, drained

1/2 cup crumbled feta cheese

Optional: mixed greens + arugula

Whisk mustard, salt, pepper,lemon juice, vinegar, lemon zest, thyme and oil together in a large bowl. Gently toss the asparagus and artichokes in the dressing. Sprinkle with feta cheese.

You can serve them just like that or mix with greens and arugula.

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Easiest Banana Bread


I tried this recipe this morning and loved it.  You may want to add more sugar if you really have a sweet tooth. If not, it is perfect as it is.

Ingredients

  • 1/2 cup butter, softened  
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 cups mashed banana
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×5 inch pan.
  2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined. Add walnuts.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.
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Roasted Asparagus Recipe


INGREDIENTS

1 bundle fresh asparagus
1 tablespoon olive oil
2 tablespoons grated parmesan cheese

PREPARATION

• Preheat oven to 400 degrees.
• Wash asparagus under cold running water. Trim off and discard bottom tough ends (about 3 inches). Lay the trimmed asparagus spears side by side on a baking sheet in a single layer. Drizzle about 1 tablespoon olive oil over the spears. Sprinkle with salt, pepper and grated parmesan cheese. Roast in preheated oven for 10 minutes.

Serve with "Spaguetti and Scallops in a Lemon Butter Sauce"

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Spaguetti with Scallops in a Lemon Butter Sauce


I found this recipe yesterday at

http://www.examiner.com/easy-meals-in-san-jose/on-tonight-s-easy-menu-scallops-piccata-with-angel-hair-and-roasted-asparagus?cid=parsely#parsely#ixzz1EzJ79M1J

I tried it last night and found it to be extremelly delicious and easy to make.

INGREDIENTS

1 pound dry angel hair or vermicelli pasta
2 pounds fresh bay or diver scallops (Make sure the little foot muscle has been removed as they are tough. The fishmonger will do this for you.)
salt and pepper
2 tablespoons flour
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, peeled and minced
1 cup dry white wine
1/4 cup capers, drained
1 lemon, zested and juiced
2 tablespoons butter
handful fresh parsley, leaves chopped

• Bring a large pot of water to boil over high heat.
• When the pot of water comes to a boil, add 1 teaspoon salt and the pasta. Set the timer for the appropriate number of minutes according to the package directions. When the pasta is done, drain well in a colander.
• Rinse the scallops under cold running water and pat dry thoroughly with a paper towel. Sprinkle scallops with salt and pepper.
• Place 2 tablespoons flour on a plate or shallow dish. Lightly dip the top and bottom of each scallop in the flour, shaking off any excess.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is shimmering hot, place the scallops into the skillet a single layer. Let them sear on one side without trying to move them for 2 – 3 minutes until a brown crust has developed. Turn each scallop over and let sear on the other side for 2 – 3 minutes until it browns on that side as well. Remove the scallops from the skillet and set aside.
• Add 1 tablespoon butter to the skillet. Add the garlic and sauté for 30 seconds.
• Add the dry white wine, capers, lemon zest and lemon juice. Scrape up any browned bits from the bottom of the pan (these add flavor!). Boil until the sauce is reduced, about 4 minutes. Stir in remaining 2 tablespoons butter and chopped parsley.
• Add the cooked, drained pasta to the sauce in the skillet and toss well with tongs to coat the pasta.
• Return the seared scallops to skillet by placing them on top of the pasta. Place the lid on the skillet and heat through for 1 – 2 minutes.

Pair with Roasted Asparagus and glasses of white wine for an easy, delicious meal.

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QUICK AND DELICIOUS PASTA FOR TWO


This is one of my favorite recipes for a quick and delicious meal.  It takes less than 5 minutes to gather the ingredients and it's ready in 10 to 15 minutes.  Add a glass of white wine and it becomes a perfect meal.  Yes….  in 15 minutes!

QUICK AND DELICIOUS PASTA FOR TWO

6 slices of bacon

1 small can of mushrooms

¼ cup chopped onion

1 teaspoon chopped garlic

2 tbsp flour

1.5 cups of milk (or enough to cover all ingredients in the sauce).

Oregano, salt

PREPARATION

Select type of pasta and cook in water, 1 tbsp olive oil, and salt until al dente. (I usually make it with spaghetti)

Sauce:

Cut bacon in small squares. Set in a pan on the stove for a couple of minutes.  Add onions and garlic and mix well.  Leave for a few minutes until the onions become transparent.  Add flour. Mix well. Add milk, mushrooms, oregano and salt. Wait for the sauce to thicken (3 to 5 minutes).

 Serve pasta with sauce, and parmesan cheese if desired. 

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Rachael Ray’s Citrus Roasted Chicken



INGREDIENTS

1 (4 to 5 pounds) roasting chicken

1 orange, quartered

1 lemon quartered and seeded

1 small onion, peeled and quartered

2 bay leaves

Salt, reshly ground black pepper

2 tbsp. extra virgin olive oil

Preheat the oven to 425 degrees. Stuff the chicken cavity with the orange, lemon, onion and bay leaves. Tie up the legs with cooking twine and season the outside of the chicken with salt and pepper. Transfer the chicken to a roasting pan, drizzle with a little oil and roast until the juices run clear and a thermometer reads 160 degrees. About 90 minutes.