Cucumber Cilantro Lime Potatoes

Ingredients:

1 medium onion, diced
2 cloves garlic
3 cups water
1 lb red skin potatoes, sliced 1/4 inch thick
4 Tbs olive oil
salt and pepper, to taste
1 lime, juice and zest
1 cucumber, peeled and cubed
1/2 cup cilantro
1/2 cup sour cream



Directions:

1.  Add onion and garlic to blender, puree.  Add to medium sauce pan.  Add water to blender to get out all remaining flavor, blend.  Add to sauce pan.  Season with salt and pepper.
2.  Add sliced potatoes.  Make sure water is covering potatoes.  Bring potatoes to a boil.  Cook for 10 mins.  Drain
3.  Preheat oven to 400 degrees. 
4.  Arrange sliced potatoes onto large non-stick cookie sheet.  Do not over lap. Drizzle with olive oil.  Season with salt and pepper.
5.  Bake until brown (approx 20-30 mins).
6.  Place on serving plate.  Squeeze lime juice over top of potatoes.  Sprinkle zest and cilantro.  Top with sour cream.  Season with additional salt and pepper, if needed.

Lemon Quinoa and Toasted Flax Seeds

 

 

 

 

 

Ingredients:

 

1/3 cup toasted flax seeds (see instructions below).

1 cup quinoa cooked in chicken broth. 

1 lemon, juice and zest

2 cups chicken broth

2 Tbs olive oil

1/2 small onion, chopped

1 large garlic clove, chopped

1/4 cup black olives, chopped

3-4 Tbs parsley, fresh, chopped

salt and pepper, to taste

1/4 cup grated cheese, optional

 

 

Directions:

 

Note: Toasting Flax Seed:

Preheat oven to 350 Degrees. Place 1/3 cup flax seeds on cookie sheet. Bake for 4-5 mins, stirring.

 

1.  In medium sauce pan add quinoa, juice from lemon and 2 cups of chicken broth, stir.  Cover and cook until all liquid has cooked out.

2.  In large saute pan, heat olive oil on medium heat.

3.  Add onion and garlic, cook until soft.

4.  Add black olives, parsley, lemon zest, salt and pepper, stir.

5.  Add cooked quinoa and toasted flaxseed to saute pan, stir.

6.  Add grated cheese, stir.  (optional)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Ricotta Spaghetti

This is just a recipe I threw together.  The measurements are not exact.

 

 



Ingredients:

1 lbs spaghetti, preparred
1 egg
1 lb ricotta cheese
salt and pepper, to taste
drizzle olive oil
1 garlic clove, chopped
4 Tbs onion, chopped
1 pint grape tomatoes (optional, sun dried tomatoes)
1 bag fresh spinach
2 Tbs fresh basil, diced
1/4 cup grated cheese.
 
1.  Heat large pot of water for pasta, cook pasta (Do not over cook)
2.  In small bowl add egg and ricotta cheese.  Season with salt and pepper (fresh basil and grated cheese, optional)
3.  In large skillet add about 3-4 Tbs olive oil and heat on medium.
4.  Add garlic, onion and tomatoes, stir.
5.  Add spinach and basil.  Cook down for few minutes 
6.  Drain pasta, IMPORTANT:  When draining pasta reserve some hot water in pan (about 1/2 cup)
      (The hot water will assure the egg fully cooking)
7.  Toss spaghetti with ricotta mixture IMMEDIATELY.   (Optional, add olive oil for extra flavor)
8.  Toss, spinach mixture with spaghetti, serve.
9.  Top with additioanl grated cheese.

Shrimp Bisque Scampi

Shrimp Bisque Ingredients:

2 Tbs olive oil
1/3 cup parsnips, chopped
1/3 cup celery, chopped
1/3 cup onion, chopped
2 large garlic clove, chopped
2 Tbs red cherry peppers, chopped
salt and pepper, to taste
1/3 cup vermouth, dry
1 stick butter
12 ozs shrimp, peel and deveined
1 small can tomato paste
4 cups half and half, warm
2 Tbs parsely, fresh chopped
1 tsp lemon zest, grated
2 bay leaves

Directions:

1.  Heat oil in large skillet, low/medium heat.
2.  Add parsnips, celery, onion, garlic and cherry peppers.  Season with salt and pepper.  Cook until soft.
3.  Deglaze pan with vermouth, stir
4.  Add butter and shrimp.  Cook until shrimp turns pink
5.  Add contents of skillet to food processor or blender, puree.  Add back to skillet
6.  Add tomato paste, warm half and half, parsley, zest and bay leaves.  Stir
7.  Simmer on low heat
8.  Remove bay leaves before serving



Shrimp Scampi Ingredients for garnish:

3 Tbs olive oil
1/4 cup onion
1 Tbs garlic clove, chopped
1 Tbs red cherry peppers, chopped
1 Tbs black olives, chopped
8 ozs large jumbo shrimp, peeled and deveined
1/8 cup vermouth
2 Tbs diced tomatoes
1/4 cup seasoned bread crumbs
1 1/2 Tbs grated cheese
1 Tbs fresh parsely, chopped
3 Tbs lemon juice


Shrimp Scampi Directions:

1.  Heat oil in medium size skillet, low/medium heat
2.  Add onion, garlic, peppers, olives and shrimp.  Saute until shrimp turns pink
3.  Add vermouth, stir
4.  Add tomatoes, bread crumbs, grated cheese and parsely, toss
5.  Top with lemon juice
6.  Serve as garnish in center of Shrimp Bisque

White Bean Lemon Pasta

 

 

 

1 lb spaghetti, cooked al dente, drained
3 Tbs olive oil
2 large garlic cloves, chopped
1 can white beans, with juice
1/2 stick butter, optional
1 can chicken broth
1/4 cup grated cheese, plus extra for topping
salt and pepper, to taste

Chop and Put aside:
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup sun dried tomatoes, diced
2 Tbs red cherry peppers, diced
1/4 cup black olives, chopped
1 lemon, zest and juiced
1/3 cup sunflower seeds

Directions:
1.  Boil water for pasta.  Cook pasta.  Drain
2.  While water is boiling for pasta, heat a large skillet (medium heat) with olive oil.
3.  Add garlic and saute for few minutes.
4.  Add beans, with juice and butter, stir.
5.  Add chicken broth and grated cheese, stir.  Season with salt and pepper, to taste. 
6.  Add contents to blend or food processor and puree.  Mash or hand blender works well also.  Lower temperature and simmer
6.  Prep parsley, basil, sun dried tomatoes, cherry peppers, olives and zest.  Set aside.
7.  When pasta is done, drain and add to large skillet with bean puree, toss.  Season, if needed.
8.  Add prepared ingredients and toss.
9.  Squeeze lemon juice on top, toss.
10. Serve with grated cheese and a sprinkle of sunflower seeds, optional.

Note:  This recipe is so versatile.  You can add your favorite ingredients.  I also use artichoke hearts.  Yum!!!