RECIPES

Eat beans: pinto beans, black-eyed peas, edamame (soy beans), kidney beans...
Don't eat HVO's (hydrogenated vegetable oil).
Eat blueberries! And watermelon! And organic yoghurt!
Eat quinoa! Eat tomatoes, spinach, and walnuts!
Cherish the planet...

* * Garlic Shrimp * Sautéed Spinach with Raisins and Pine Nuts * Ajo Blanco (Garlic Gazpacho) * Slow Cooked Whiskey Pork Roast * Puntarella or Endive Salad * Tuscan bean soup * Melon Soup! * Gazpacho with Avocado * Pork Tamale Filling * Water Chestnut Chicken * Potato Stir Fry * Potatoes! * Biscuits * Stuffed Red Peppers * Irene's Rotten Banana Bread * Quick Chix * Kashmir * Curry * Spicy Lemon * Could Be African * Mexican * Ginger Chicken * Creole Chicken * Burritos * Taco Salad * Bean Salad * White Clam Sauce * Red Clam Sauce * Potato Pancakes * Sauteed Asparagus * Tapenade * Salmon Pasta Salad * Greek Salad * Ray's Lentil Soup * Balsamic Asparagus Salad * Eggplant Stuffing * Blackened Salmon * Raspberry-Jalapeno Vinaigrette * Gumbo * Creole Veggies * Pickled Tofu * Cornbread *

Garlic Shrimp from I-Tien and Rick

• 3/4 lb shrimp, shelled
• Kosher or sea salt
• 5 tablespoons extra virgin olive oil
• 3 tablespoons minced garlic
• 2 tablespoons minced fresh parley
• 2 tablespoons Amontillado (medium dry) sherry

Sautéed Spinach with Raisins and Pine Nuts

• 2 tablespoons raisins
• 2 tablespoons toasted pine nuts
• Kosher or sea salt
• 1 3/4 lbs spinach, coarsely chopped if leaves are large
• 2 whole peeled garlic cloves, lightly crushed
• Olive oil
• Fresh ground pepper

We have substituted apples or pears (not too soft) for the raisins, and you can use toasted sesame seeds or other nuts to vary the flavor.

Ajo Blanco (Garlic Gazpacho)

• 3 oz blanched almonds
• 3 cloves garlic, peeled
• 1.5 tsp salt
• 4 oz (slices) stale white bread
• 4 Tbls extra virgin olive oil
• 4 Tbls Sherry vinegar
• 4 C cold water
• 20 seedless grapes, halved just before serving

Slow Cooked Whiskey Pork Roast

• 2 to 3 lb pork roast
• ½ C bourbon whiskey
• ½ C water
• 2-3 Tbsp ginger root, grated
• 2 Tbsp molasses
• 1-2 Tbsp (2-3 cloves) garlic, minced
• 1-2 Tbsp soy sauce
• Fresh rosemary, several sprigs
• ½ tsp fresh ground black pepper
• Salt & pepper

Puntarella Salad from Wine Spectator Aug 2011

• 8 Tbsp extra virgin olive oil (EVOO)
• 1 clove garlic, smashed
• 2 whole salted anchovies, rinsed & de-spined, or 4 fillets
• 1 tomato from a can of peeled San Marzano, cored & chopped
• 2 Tbsp red wine vinegar
• salt and fresh black pepper
• 2 ribs celery, cut into very thin strips 3-4 in long
• 1/2 to 1 head puntarella (or 2 sm head curly endive), trimmed, leaves separated and cut in thirds on diagonal
• 1/2 to 1 C Italian parsley leaves
• 1/3 to 1/2 C thinly shaved Parmesan

Tuscan Bean Soup

• 2 Tbsp Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 1 C chianti
• 1 C broth
• 2 cans Canellini (white beans), drained and rinsed
• 1 can chopped tomatoes, or 1-2 fresh tomatoes cored
• fresh kale - about 4-6 leaves well washed
• pecorini - hard sheeps milk cheese
• sage leaves, fresh

Melon Soup!

• 10 slices prosciutto slices
• 1 cantaloupe melon, cut into chunks (about 5 cups)
• 1 (14-ounce) can tomatoes (recommended: San Marzano)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 fresh basil leaves, very thinly sliced

Heirloom Tomato Gazpacho with Avocado Compote

• 8 oz Heirloom Tomato (mix any variety)
• 1 ea English Cucumber, skin removed.
• 1 ea Red, Yellow and Green Bell Pepper, gutted and seeds removed.
• 4 oz Sourdough Bread or any other stale leftover bread
• 1 ea Fennel Bulb
• 2 ea Garlic Cloves
• 3 oz Sherry or Red Wine Vinegar ( ½ of each would be preferred )
• 3 ea Avocado
• 1 ea Lime
• 4 oz Extra Virgin Olive Oil
• 2 oz Butter
• 1 cup Ice
• TT Salt and Pepper

Pork Tamale Filling

• 2# roast pork, cleaned of fat and sinew, cut and shredded into small pieces
• 1 large white onion, chopped
• 4-6 cloves garlic, minced
• 1 t salt
• 12 peppercorns
• 1 t whole cumin seeds (or powdered)
• 1 t Mexican oregano, pulverized in your hands

• 1 t black pepper
• 1 t salt
• 1 t cinnamon
• 1 t cumino (ground)
• 1 t red pepper (ground)
• 2 T paprika
• 1/2 C dried ground chiles (chimayo), or 4-6 fresh Hatch chiles skins burned off then chopped
• 1/2 C salsa
• Season to taste

Water Chestnut Chicken Patties and Ginger Noodle Salad

1 to 1.5 lb boneless skinless chicken breast, shredded/thinly sliced and chopped
8-oz can of water chestnuts, drained and chopped
1 to 2 bunches scallions, chopped (divided)
1 to 2 C fresh cilantro, chopped (divided)
1 jalapeno, minced (divided)
3 to 8 oz bean thread or rice noodles (1/4-inch wide noodles)
½ to 1 English cucumber, halved and thinly sliced
1 firm-ripe mango, thinly sliced and cross-cut
1-3 cloves garlic, minced
1-3 tsp fresh ginger root, minced / grated
6 T seasoned rice vinegar
1 tsp brown sugar
3 Tb 5-chili oil / sesame oil (or other oil) (divided)
1-1/4 tsp salt
Cayenne pepper

Chop/slice/mince all ingredients.
Noodles: soak in cold water until soft (about 15 minutes); drain. Boil for 2 minutes; drain and chill immediately with cold water.
Salad: Whisk together the rice vinegar, 1 tablespoon of 5-chili and/or sesame oil, brown sugar, and cayenne to taste, with the garlic and ginger root. Toss this dressing with half the scallions, half the cilantro, half the jalapeno, the mango, and the cucumber.
Chicken patties: Put about 1 tablespoon each of 5-chili oil and sesame oil into a large skillet; heat to fragrance. Using your hands, mix together the raw chicken, water chestnuts, half the scallions, half the cilantro, half the jalapeno, 1-1/4 tsp salt, and cayenne pepper to taste. Form 6-9 patties (half the chicken mixture) and cook them in the spiced oil about 3 minutes on a side. Place on a platter in low oven to keep warm. Make the remaining patties.

Toss the noodles with the salad; serve with the chicken patties.
Other options – carrots thinly sliced or julienned, red onion thinly sliced, a juiced lime in the salad, chopped peanuts on the salad, peanut butter in the chicken patties
Variable quantities: We like it with more cilantro, jalapeno, garlic & ginger, and less noodle and cucumber than the original recipe called for. Original recipe did not include the brown sugar or cayenne or 5-chili oil.

Potato Stir Fry

Scrub, dice, and boil:
2 large potatoes
Cook:
1/3 C rice
2/3 C water

Saute in large skillet:
2 T olive oil
1 C bean sprouts (washed)
a handful of pea pods
1/2 C shredded carrots

Other additions can include: shredded cabbage, sliced onions, frozen peas, chopped fresh broccoli, baby corn.

Push aside the pea pods and sprouts. Add:
1 T olive oil
1/2 t curry powder
1/2 t cumin
1/2 t paprika
1/2 t ginger powder
1/2 t coriander
1/2 t sesame seeds
Saute 1 minute. Then add (optional) 1/2 C ham, diced. Stir into spices, sprouts, and peas. Push aside. Add 1 T olive oil, then drained potatoes. Season with salt and pepper and let cook about 5 minutes. Spoon in the rice and mix everything together. Serve.

Potatoes!

Scrub and trim eyes from:
1 pound white potatoes, sweet potatoes, and/or yams
Slice 1/2 inch thick.

Pour into a brownie pan:
2 T olive oil

Place potatoes in oil, sprinkle with salt and pepper, and turn slices over until all surfaces are coated with oil.
Arrange slices in a single layer or overlapping like fallen dominos. Bake at 425 F for 30-40 minutes -OR- for 1 1/2 to 2 hours in a slow (325 F) oven. Also good sprinkled with basil or garlic powder prior to baking.

Biscuits

Preheat oven to 475 F.
Mix:
2 C flour
1/2 t salt
3 t baking powder

Add:
2/3 C milk
1/3 C canola oil

Mix with a fork until the dough comes away from the sides of the bowl. Drop by spoonfuls onto ungreased cookie tray. Bake 10-12 min. Great for strawberry shortcake, instead of Jiffy or Bisquick.

Stuffed Red Peppers

Wash and halve lengthwise 2 red peppers. Remove seeds & core.

Cook:
1 C rice
2 C water seasoned with bouquet garni (1 t of the kind in the jar works)

Dice & soak in cold water:
1 small eggplant
then squeeze dry.

Chop 1/4 C red onion

Saute the onion, then the eggplant, then
4 oz Water Chestnuts
in olive oil.

Season the saute with salt & pepper, 1/8 C capers, 2 cloves garlic, crushed, a few dashes of Louisiana Hot Sauce, 1/2 Lemon (juice of).

Stir in:
1/4 C plain Yoghurt
Preheat oven to 400 F. Place Red Peppers in a baking dish oiled with olive oil. Fill peppers with the saute mixture. Bake 15 min.

Irene's Rotten Banana Bread

Preheat oven to 350 F.

Mix:
1 C mashed very ripe bananas
2 eggs
1 1/2 C sugar
1/2 C applesauce
1 t baking soda
1 t vanilla
1/2 C milk (skim, of course!)
1 T lemon juice

Then fold in:
1 3/4 C flour.

Spray a 9x5 loaf pan with olive or canola oil, add a handful of flour and shake it around to coat. Bake about 75-90 minutes. If you use 6 oz custard dishes, reduce baking time to about 35 minutes.

* Garlic Shrimp * Sautéed Spinach with Raisins and Pine Nuts * Ajo Blanco (Garlic Gazpacho) * Slow Cooked Whiskey Pork Roast * Puntarella or Endive Salad * Tuscan bean soup * Melon Soup! * Gazpacho with Avocado *Pork Tamale Filling *Water Chestnut Chicken *Potato Stir Fry * Potatoes! * Biscuits * Stuffed Red Peppers * Irene's Rotten Banana Bread * Quick Chix * Kashmir * Curry * Spicy Lemon * Could Be African * Mexican * Ginger Chicken * Creole Chicken * Burritos * Taco Salad * Bean Salad * White Clam Sauce * Red Clam Sauce * Potato Pancakes * Sauteed Asparagus * Tapenade * Salmon Pasta Salad* Greek Salad* Ray's Lentil Soup* Balsamic Asparagus Salad* Eggplant Stuffing* Blackened Salmon* Raspberry-Jalapeno Vinaigrette* Gumbo* Creole Veggies* Pickled Tofu* Cornbread*
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Quick Chix

As a single mom in Ann Arbor, I wanted my kids to have good lunches from home but had little time in the mornings. So I would cook some spiced chicken on the weekend and freeze it. Then in the morning, I made sandwiches with the frozen chicken bits and insulated them (newspaper or lined lunchboxes). By noon, the sandwiches were thawed yet fresh. Here are a few flavor ideas.

Quick Chix I. Kashmir

Cut 1 lb. boneless, skinless chicken breasts into 1/2-inch wide strips.
Mix with the following spices:

Note: If you like it spicier, increase amounts to 1 teaspoon except cayenne.
Saute in 2 T olive oil. Good hot or cold or dipped in garlic-yoghurt sauce.

Garlic Yoghurt Sauce

1/2 C plain yoghurt
1 or 2 cloves garlic, crushed or minced
1/2 t salt

Quick Chix II. Curry

Cook 1 C rice with 2 C water and 1/2 C raisins, seasoned with 1 t curry powder and 1/2 t salt.
Cut 1 lb. chicken fillets in 1/2 inch strips.
Mix chicken well with:
1 t onion powder
1/2 t pepper
1/4 t garlic powder
3/4 t curry powder
Saute in 2 T olive or peanut oil.
Serve over rice with chutney as a garnish.

Quick Chix IIb. Saucy Curry

For a creamy sauce, stir into the above:
1/2 t curry powder
1/2 t onion powder
1/4 t garlic powder
1 C dry white wine
Stir and heat to boiling. Turn off heat. Mix in:
1 C non-fat yoghurt or non-fat sour cream.

Quick Chix III. Spicy Lemon Chicken

Cut 1 lb. boneless, skinless chicken fillets into 1/2 inch strips.
Mix together:
1/2 C flour
1/8 t garlic powder
1/2 t ginger powder
1/2 t pepper
1 t salt
optional: 1 t lemon zest

Dredge chicken in this mixture and saute in 2 T peanut oil plus a few drops of chili oil. Squeeze a lemon over the chicken. Good with rice, noodles, or in sandwiches.

Quick Chix IV. Could Be African...

Trim & slice into 1/16-inch strips:
1 pound chicken fillets
Mix in a bowl with the chicken:
2 T peanut butter (natural!)
2 T peanut oil
1/8 tsp. Louisiana Hot Sauce
1 Tbl. Cardamom
1/4 C lime juice
1/4 C dried fruits (raisins, apples, dates, figs, prunes)
1 medium onion, diced.
Marinate 30-60 minutes. Saute. Serve over rice which was cooked with 1 T peanut oil plus parsley, sage, garlic, ginger, salt, pepper.

Quick Chix V. Mexican Chix

Slice 1 lb boneless, skinless chicken fillets into 1/4 inch wide strips.

Mix with:
1 1/4 t onion powder
1/8 t garlic powder
1/2 t salt
1 t chili powder
1/4 t cumino
a few grains cayenne

Saute in 2 T olive oil. Serve with Mexican rice, frijoles refritos, and baked corn chips and salsa.

Quick Chix VI. Ginger Chix & Green Bean Rice

Cut 1 lb. chicken fillets into strips. Marinate in:
Juice from 1 can pineapple chunks
1/2 C Marsala or Sherry
1/4 C soy sauce
1 T brown sugar
2 cloves garlic, crushed
2 T fresh grated ginger root (or 1-2 tsp. powdered ginger)
Cook:
1 1/2 C rice
3 C water
1 chicken bouillon cube
1 T peanut oil
After about 15 minutes, add 1 1/2 C frozen green beans to the rice pot. Now saute the chicken in peanut oil in a skillet, with the pineapple chunks. When the chicken and pineapple are nicely browned, add and boil down the extra marinade. Watch the rice! Serve the chicken and pineapple over the beans and rice.

Quick Chix VII. Creole Chicken

Cut 1 pound of chicken fillet into 1/2-inch strips.
Mix with the following spices:

• 1 T paprika
• 1/4 t salt
• 1 t onion powder
• 1/2 t garlic powder
• 1/2 t ground black pepper
• 1/2 t ground coriander
• 1/2 t thyme leaves, pulverized
• 1/4 t oregano leaves, pulverized
• 1/8 t ground hot red pepper

Saute over high heat in 1 T olive oil.

* Garlic Shrimp * Sautéed Spinach with Raisins and Pine Nuts * Ajo Blanco (Garlic Gazpacho) * Slow Cooked Whiskey Pork Roast * Puntarella or Endive Salad * Tuscan bean soup * Melon Soup! *Gazpacho with Avocado *Pork Tamale Filling *Water Chestnut Chicken *Potato Stir Fry * Potatoes! * Biscuits * Stuffed Red Peppers * Irene's Rotten Banana Bread * Quick Chix * Kashmir * Curry * Spicy Lemon * Could Be African * Mexican * Ginger Chicken * Creole Chicken * Burritos * Taco Salad * Bean Salad * White Clam Sauce * Red Clam Sauce * Potato Pancakes * Sauteed Asparagus * Tapenade * Salmon Pasta Salad* Greek Salad* Ray's Lentil Soup* Balsamic Asparagus Salad* Eggplant Stuffing* Blackened Salmon* Raspberry-Jalapeno Vinaigrette* Gumbo* Creole Veggies* Pickled Tofu* Cornbread*
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Better Burritos

1 can (16 oz) Fat-Free Refried Beans (Frijoles Refritos)
8 oz Taco Sauce or Chunky Salsa (choose your favorite)
2 C cooked rice (amount can vary)
Fat-free flour tortillas
Chopped, fresh tomatoes, Shredded lettuce, Salsa

Microwave the beans and salsa; stir. Mix in the rice. Fill tortillas. Zap briefly (30-60 sec.). Garnish with fresh veggies and cold salsa.

Taco Salad

Cook:
1 C rice
2 C water
1/2 to 1 t each of garlic powder, onion powder, chili powder, salt, and paprika.

Mix with:
1 C mild chunky salsa
1/2 C non-fat Catalina salad dressing
1 C (1/2 can) Bush's Chili Hot Beans

Layer into a brownie pan :
Baked corn chips
Shredded lettuce, sliced scallions, chopped tomatoes, shredded sharp cheddar (total amount: 2 oz)
Beans mixture.

Make at least 2 layers of each type for 6 or more layers in all. Serve with extra baked corn chips (non-fat).

John's Bean Salad

1 can Green Beans
1 can Yellow Wax Beans
1 can Dark Red Kidney Beans
1 can Garbanzos (Chick Peas)

Drain beans; put into large bowl. Add:
1 1/2 C cider vinegar
3/4 C sugar
1 tsp. salt (optional)

Mix well. Cover. Refrigerate at least 2 hours, overnight is best.

White Clam Sauce & Linguine

2 T olive oil
1 medium onion, finely diced
2 cloves garlic, crushed
Fresh ground pepper
1 tsp basil, rubbed to a fine powder in your hands before adding
Several dashes of Louisiana Hot Sauce
1/2 C white wine
1 or 2 cans clam pieces with liquid
2-4 servings of linguine or penne, cooked per package

Saute the onions in the olive oil until they are soft and starting to brown. Add the seasonings and simmer 5 minutes. Add the clams and simmer 5 minutes. Stir in the pasta and simmer 5 minutes. Enjoy!

Red Clam Sauce & Linguine

Make White Clam Sauce. Stir in:
1 or 2 C tomato puree, canned tomatoes, or fresh, chopped tomatoes, depending on what you have and what you like.
Add the pasta. Yum.

Potato Pancakes

Prepare:
3-4 servings instant mashed potatoes (do not add oleo!)

Add:
1 tsp onion powder
1/8 tsp garlic powder
1/4 tsp dried parsley
salt & pepper

Mix in:
2 eggs
2 T olive oil
Mix well. Heat 2 T olive oil in a large skillet. Saute 4 potato pancakes at a time. Makes 8 pancakes.

* Garlic Shrimp * Sautéed Spinach with Raisins and Pine Nuts * Ajo Blanco (Garlic Gazpacho) * Slow Cooked Whiskey Pork Roast * Puntarella or Endive Salad * Tuscan bean soup * Melon Soup! * Gazpacho with Avocado *Pork Tamale Filling *Water Chestnut Chicken *Potato Stir Fry * Potatoes! * Biscuits * Stuffed Red Peppers * Irene's Rotten Banana Bread * Quick Chix * Kashmir * Curry * Spicy Lemon * Could Be African * Mexican * Ginger Chicken * Creole Chicken * Burritos * Taco Salad * Bean Salad * White Clam Sauce * Red Clam Sauce * Potato Pancakes * Sauteed Asparagus * Tapenade * Salmon Pasta Salad* Greek Salad* Ray's Lentil Soup* Balsamic Asparagus Salad* Eggplant Stuffing* Blackened Salmon* Raspberry-Jalapeno Vinaigrette* Gumbo* Creole Veggies* Pickled Tofu* Cornbread*
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Sauteed Asparagus

1 lb. asparagus, cleaned & trimmed
2 T olive oil
Saute these 2 ingredients together in a large skillet for about 5 minutes.

Add:
1/2 medium onion, sliced
1/2 red pepper, julienned (sliced into strips)
salt & freshly ground pepper

Saute another 10-15 minutes. Add:
2 cloves garlic, crushed
Saute 2 minutes. Serve.

Tapenade
A lively Mediterranean mixture to dab on good bread

1 1/2 C Kalamata Olives, pitted & mashed
1/2 C Capers, mashed
1/4 C Extra Virgin Olive Oil
3-4 Anchovie fillets, mashed
2 cloves Garlic, minced and mashed
Pinch of Herbs
Freshly ground Pepper to taste

Mix all ingredients to make the Tapenade. Zesty! Not for the faint of heart.

Salmon Pasta Salad

GRILL/BROIL:

• 1 lb Salmon steaks

• 6 T Olive Oil
• 6 T Lemon Juice
• 3 T Capers
• 1 or 2 T Garlic, minced
• 1/4 tsp Dill
• Salt & Pepper
• 1/4 C Red Onion, very thinly sliced
• 1 Avocado, diced
• 1 Seedless Cucumber, sliced

• 8 oz. Mostaciolli

Greek Salad

Ray's Lentil Soup

• 1 lb. Dry Lentils
• 28 oz. Can of Diced or Crushed Tomatoes
• 2 Bay Leaves
• 3/4 Tbsp. Salt
• 1/4 tsp. Coarsely Ground Black Pepper
• 1 Medium Onion, diced
• 1 C. Chopped Carrots
• 1 C. Chopped Celery
• 2 Small to Medium-sized Sweet Potatoes

Wash lentils and parboil by stirring beans into 2 qts. unsalted boiling water. After adding lentils, bring water back to a full, rolling boil. Then turn of the heat and set timer for 10 minutes (no more or they turn to mush).

While the lentils are parboiling, place the remaining ingredients in a 2 1/2 qt. crockpot. Once the lentils are parboiled, add them to the ingredients in the crockpot and mix thoroughly. Next, add water to the crockpot until it is within 1/2 inch of the top rim.

Turn crockpot on low and cook for 8-10 hours.

Makes about 2 1/2 quarts of soup.

Secrets:
Best if served with rice and/or plain yogurt (can be fat free). The soup freezes well. I like to make a full crockpot, divide it into single serving portions, and freeze. Makes for very easy winter evening meals.
Some swear the only way to eat lentil soup is with a drizzle of red wine vinegar on top of your bowl. Try it!

* Garlic Shrimp * Sautéed Spinach with Raisins and Pine Nuts * Ajo Blanco (Garlic Gazpacho) * Slow Cooked Whiskey Pork Roast * Puntarella or Endive Salad * Tuscan bean soup * Melon Soup! * Gazpacho with Avocado *Pork Tamale Filling *Water Chestnut Chicken *Potato Stir Fry * Potatoes! * Biscuits * Stuffed Red Peppers * Irene's Rotten Banana Bread * Quick Chix * Kashmir * Curry * Spicy Lemon * Could Be African * Mexican * Ginger Chicken * Creole Chicken * Burritos * Taco Salad * Bean Salad * White Clam Sauce * Red Clam Sauce * Potato Pancakes * Sauteed Asparagus * Tapenade * Salmon Pasta Salad* Greek Salad* Ray's Lentil Soup* Balsamic Asparagus Salad* Eggplant Stuffing* Blackened Salmon* Raspberry-Jalapeno Vinaigrette* Gumbo* Creole Veggies* Pickled Tofu* Cornbread*
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Balsamic Asparagus Salad

• 1 heart of Romaine Lettuce
• 1 pound fresh Asparagus, cleaned & steamed 5 min.
• 1 6-inch seedless Cucumber, peeled and sliced
• 1 C chopped Tomatoes
• 1 sweet Yellow Pepper, julienned
• 1/2 C Balsamic Vinegar
• 1/4 C Extra Virgin Olive Oil
• 1/4 C Sugar
• 1-2 cloves minced Garlic
• 1 t Bouquet Garni
• 1/4 t Salt
• Freshly ground Pepper

Mix all vinaigrette ingredients together.    Add all the vegetables except the Romaine.    Let marinate, tossing occasionally.    Add lettuce and toss immediately before serving.

Eggplant Stuffing

• 1 medium to large Eggplant
• 2 C Bread crumbs/chopped bread
• 1/2 C chopped Onion
• 1 or 2 C chopped Tomatoes, or Tomato Sauce
    If you have few tomatoes, use 1 C or more V8 or Tomato Juice
• 3-4 cloves minced Garlic
• 3/8 + 1/4 + 1/8 C Extra Virgin Olive Oil
• 1 or 2 t Oregano
• several dashes Louisiana Hot Sauce
• Salt & Pepper

Put 3/8 C olive oil into a frying pan. Dice the eggplant and saute it in the oil. After 10 minutes, clear a spot in the middle of the eggplant, add the 1/4 cup of oil and then the onion. Stir and continue sauteeing. When the vegetables are tender (20-30 minutes), add 1/8 cup oil and the minced garlic and saute 1-2 minutes. Next, add the tomatoes and/or juice and mix well. Mix in the diced bread or breadcrumbs. Season with oregano, hot sauce, and salt & pepper to taste.

Blackened Salmon Casserole

• 1-2 # salmon fillets, skinned & cut into cubes
• ~1/4 batch blackening per pound of salmon (see below)
• 2 C brown rice
• 4 C water
• 1 medium onion, thinly sliced
• 1 red/orange pepper, julienned
• 1-2 T. blackening (see below)
• olive oil

Prepare Blackening Spices:

• 4 T paprika
• 4 t salt
• 4 t onion powder
• 2 t garlic powder
• 2 t ground black pepper
• 2 t ground coriander
• 1 t thyme leaves, pulverized
• 1 t oregano leaves, pulverized
• 1/2 t ground hot red pepper

The Rice:
Saute the onions and peppers in olive oil until limp and browned. Cook the rice, water, and 1-2 T of blackening spices in a rice cooker or other suitable pot as usual.

The Fish: Skin the salmon fillets. Cut into pieces. Pour 2-4 T of olive oil onto a plate. Pour a small heap of blackening spice mix onto another plate. You want to dip the salmon in the oil, let it drip, then dip or roll it in the spices (at least 2 sides of each piece of fish) without getting the spices wet. [OR spray with olive oil & dip in spices] Replenish your heap of spices as needed. Dip all the salmon and lay the pieces in a large (cold) skillet. When they are all ready, turn the heat on medium-high, and cook 2-3 minutes per side.

The Casserole: Assemble the vegetables, rice, and fish in layers or mixed all together, as you prefer. Or serve attractively arranged on a platter. This dish requires a lot of prep time but reheats very well.

Quicker Blackened Chicken or Shrimp or Fish:
Mix up the blackening spices. Store in refrigerator. Prep boneless skinless chicken, cut into strips or pieces, or fish fillets, or shrimp. Mix the meat with the spices at the rate of about 2 T spice mix per pound. Saute in a little olive oil over a hot flame.

Raspberry-Jalapeno Vinaigrette

• 1 C raspberries (fresh or frozen)
• 1/2 C balsamic vinegar
• 4 tsp white or brown sugar
• 1 large jalapeno pepper, minced
• salt & pepper

Mash raspberries, leaving some whole. Mix in remaining ingredients. Excellent with romaine lettuce, spicy or plain chicken bites, blue cheese, pea pods, shredded carrots, black-eyed peas, pecans, or other salad combinations.

Gumbo

Prep time is 1.5-3 hours. Reheats extremely well. If you are sensitive to hot peppers, omit jalapeno and cayenne peppers.
Preheat oven to 375F. In heavy pot, whisk together over low heat:

• 2-3 T olive oil
• 3/8 C flour

• 1 onion
• 4 cloves garlic
• 1 or 2 jalapenos
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 1/2 C celery (optional)

• 2-6 C broth/stock
• 3/4 tsp oregano
• 3/4 tsp thyme
• 2 bay laurel leaves
• 1 pound Italian fennel chicken sausage / jalapeno chicken sausage, sliced (this is a low-fat product)
• 1/8-1/4 tsp cayenne
• (1 C chopped tomatoes - optional)
• (1/2 C sliced okra - frozen or fresh, optional)

• 6 C rice

• 1/2 pound kale, cut up
• 1-2 Potatoes, diced

• 1 pound sliced/diced chicken breast
• 1-2 T olive oil
• 1 T paprika
• 1 tsp oregano
• 1 tsp onion powder
• 1/8 tsp garlic powder
• salt & pepper to taste

• 1 pound shrimp
• 1 pound sauteed chicken pieces

Creole Veggies

Pickled Tofu

Drain & dice:
  1 pound firm tofu
Add:
  1/2 C apple cider vinegar (enough to cover)
  2 or 3 tsp sugar
  1/8 tsp Louisiana hot sauce

Keeps well in the refrigerator.

Cornbread

• 1 cup uncooked cornmeal, yellow
• 1 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp table salt
• 1/2 tsp baking soda
• 14 3/4 oz cream-style corn, canned
• 1/2 cup buttermilk
• 2 large egg whites
• 2 tsp corn oil

* Garlic Shrimp * Sautéed Spinach with Raisins and Pine Nuts * Ajo Blanco (Garlic Gazpacho) * Slow Cooked Whiskey Pork Roast * Puntarella or Endive Salad * Tuscan bean soup * Melon Soup! * Gazpacho with Avocado *Pork Tamale Filling *Water Chestnut Chicken *Potato Stir Fry * Potatoes! * Biscuits * Stuffed Red Peppers * Irene's Rotten Banana Bread * Quick Chix * Kashmir * Curry * Spicy Lemon * Could Be African * Mexican * Ginger Chicken * Creole Chicken * Burritos * Taco Salad * Bean Salad * White Clam Sauce * Red Clam Sauce * Potato Pancakes * Sauteed Asparagus * Tapenade * Salmon Pasta Salad* Greek Salad* Ray's Lentil Soup* Balsamic Asparagus Salad* Eggplant Stuffing* Blackened Salmon* Raspberry-Jalapeno Vinaigrette* Gumbo* Creole Veggies* Pickled Tofu* Cornbread*