Category Archives: ENGLISH

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Quinoa Salad with Watermelon, Feta, and Basil


Quinoa, Watermelon salad

Ingredients
1 cup quinoa, rinsed
3 cups watermelon, cubed
1/2 feta cheese, crumbled
1 teaspoon dry basil
1/2 cup sliced almonds
3 tbsp. olive oil
1/4 cup fresh lime juice
1 1/2 tsp. honey
Cook quinoa according to package directions, season with garlic salt.  Let cool to room temperature. Combine watermelon, feta, basil, and almonds in a large bowl.Whisk olive oil, lime juice, and honey in a small bowl.Add quinoa to bowl with watermelon, pour dressing over, and stir to combine.  Chill and serve cold.

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Roast Pork with Apples


  • 1 boneless whole pork loin roast (2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 3  apples cut into wedges
  • 2  onions cut into wedges
  • 5 garlic cloves
  • 1 teaspoon dried rosemary

 

Sprinkle roast with salt and pepper. In a large nonstick skillet, brown roast in oil on all sides. Place in a shallow roasting pan coated with cooking spray. Arrange the apples, onions and garlic around roast; sprinkle with rosemary.

Bake, uncovered, at 350° for 60 to 75 minutes or until a thermometer reads 145°, turning the apples, onions and garlic once.

 

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Peachy Pork Sirloin


  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • 1 pork sirloin, about 2 pounds
  • 1/2 cup peach preserves
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground ginger

Preheat oven to 350 degrees F. Season the pork sirloin with the salt and thyme, place on a roasting pan and bake 30 minutes.

Combine the preserves, Worcestershire and ginger in a bowl.  Remove sirloin from the oven and brush with the glaze. Return to the oven and bake for 30 to 45 minutes more.

Slice and serve with the glaze.

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Baked Acorn Squash


Baked Acorn Squash

 

  • 1 Medium Acorn Squash
  • 1 Tbsp Butter
  • 2 Tbsp brown sugar

Preheat oven to 350 degrees F.  Cut squash in half and put the halves upside down onto a cookie sheet. Bake until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place it in the oven again and bake another 30 minutes.

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Easy Falafel


falafel

falafel

  • 2 16 oz cans garbanzo beans rinsed and drained
  • 1 onion finely chopped
  • 6 cloves garlic
  • 1 cup loosely packed flat-leaf parsley
  • 2 tsp. chili powder
  • 1/3 cup all-purpose flour
  • 1 lime
  • 1  6-oz carton plain yogurt
  • 1/2 cup chopped cucumber
  • 6 Tbsp. olive oil

In a food processor combine garbanzo beans, onion, garlic, parsley, chili powder, 1/2 tsp. salt, 1/4 tsp. pepper. Pulse until finely chopped. Add flour. Pulse until mixture holds together.

Divide mixture into 12 balls. Flatten each. Chill for at least 30 minutes (keep them chilled until right before cooking).

Meanwhile, remove 1 tsp. zest from lime. Juice half the lemon. Stir together with yogurt and cucumber. Cover and chill.

In a large skillet heat oil. Add patties. Cook until golden brown turning once.

Serve with yogurt sauce

 

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Pasta Bolognese


  • 1/3 large onion
  • 1 medium carrot
  • 1 clove garlic
  • Extra-virgin olive oil, for the pan
  • 1 pound ground beef
  • 1 can (6 oz) tomato paste
  • 1 cup red wine
  • Water
  • 1 bay leave
  • 1 teaspoon dry thyme
  • Spaghetti
  • Parmigiano-Reggiano cheese
  • Salt

In a food processor, puree onion, carrots, and garlic into a coarse paste (add a little water if necessary). In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated.

Add ground beef and season again  with salt. Brown the beef. Cook for 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leave and the thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates, gradually add more, about 2 to 3 cups at a time. Stir frequently. Season with salt, if needed. Simmer for approx. 2 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti.

 

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Roasted Chicken and Potatoes


Roasted potatoes and chicken

 

Adapted from Jessica Seinfeld’s Skillet Chicken recipe.

  • 1 onion thinly sliced
  • 1/2 cup water
  • 2 large red potatoes thinly sliced
  • 1 tbsp. olive oil
  • 2 tbsp. fresh rosemary leaves
  • 1 tsp ground cumin (original recipe had 1 tbsp. ground coriander)
  • 5 large bone-in chicken thighs
  • Salt and Pepper to taste

Heat oven to 425. Scatter onions over a deep baking dish. Add water. Lay potatoes over onions. Drizzle with olive oil. Sprinkle rosemary leaves over the potatoes. Add salt and pepper. Lay chicken on top of potatoes. Sprinkle with cumin and more salt and pepper if desired. Roast approximately for an hour.

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Frittata Italiana


frittata

 

  • 3 tbsp. olive oil
  • 6 eggs (lightly beaten)
  • 8 tbsp. milk
  • 6 oz shredded mozzarella
  • 3 oz. prosciutto
  • 4 oz. boiled potatoes, peeled and sliced thin
  • 2 oz. parmigiano cheese, grated
  • Pepper to taste. There is no need to add salt.

Preheat oven to 375. Heat olive oil in a skillet over medium heat. In a large bowl, whisk together eggs, milk, mozzarella, prosciutto, parmigiano and pepper. Pour mixture into hot skillet and place in the oven.

Bake for approximately 12 minutes (until a knife inserted comes out clean). Broil for 2 additional minutes.

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Carrot Bisque


IMG_3366

  • 3 cups sliced carrots
  • 3 cups chicken or beef broth
  • 1 cup milk
  • 2 tbsps butter
  • 1/4 cup wine
  • Salt and Pepper to taste

Cook the carrots and broth until the carrots are tender.  Put in the blender and mix with milk, butter, salt and pepper. Bring the mix back to the stove for 10 minutes. Add wine.

 

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Parmesan Crusted Chicken


  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 4 chicken breast halves
  • 4 Tbsp. bread crumbs

Combine mayonnaise and cheese. Arrange chicken on baking sheet. Top with mayonnaise mixture. Sprinkle with bread crumbs. Bake 20 minutes at 425 degrees.