Red Lentil and Flaxseed Pasta

Red Lentil and Flax Seed Pasta

with anchovy and prosciutto 

in a vodka cream sauce

This recipe was pretty cool to make.  Combination of all these wonderful flavors going on.  You have the salty from the anchovies, smoky from the prosciutto, nutty from the lentils and flax seeds and rich and creamy from the cream cheese.  A delightful dish!!!!    Why don't you give it a try.

Ingredients:
1 cup Red Lentil
1/2 cup flax seeds
1 small onion, chopped
12 oz prosciutto, or other bacon, chopped
2 garlic cloves, chopped
2 ozs anchovies, packed in olive oil
1/4 cup vodka
1 can (28 ozs) crushed tomatoes
1-1 1/2 cans water, (use empty crushed tomato can)
3 large basil leaves, chopped
4 ozs cream cheese, (half package)
grated cheese
salt and pepper, to taste

1.  In large skillet, on medium heat, saute lentils and flax seeds in olive oil.
2.  Add onion and prosciutto, saute until prosciutto is slightly crispy.
3.  Add garlic and anchovies, saute for few mins.
4.  Add vodka..stirring to deglaze pan.
5.  Add tomatoes, water and basil, stir and simmer covered for 1 hour (or until lentils are soft)
6.  Stir in cream cheese and grated cheese, taste.
7.  Add salt and pepper, according to taste.
8.  Simmer, covered while water for favorite pasta cooks.

   

Cilantro Potato Cakes

Fry oil
2 cups prepared mashed potatoes
1/4 cup fresh cilantro, chopped
8 eggs, plus 2 eggs beaten separate in bowl
1 cup seasoned bread crumbs
salt and pepper, to taste
Chopped cherry peppers. (optional)

Corn Salsa Ingredients:
1 cup corn
1/2 cup choice of bell peppers, chopped
1/4 cup cilantro, chopped
1/8 cup red onion, chopped
1/8 cup black olives, chopped
2 Tbs capers
2 Tbs olive oil
2 Tbs vinegar
salt and pepper, to taste


Directions:
In bowl mix prepared mashed potatoes, cilantro and egg.  Season with salt and pepper.  In two separate bowls add bread crumb to one and 2 beaten eggs to other.  Divide potatoes into 8 patties.  Dip each patty into egg and then bread crumb.  Saute patties in hot oil in large skillet over medium heat.  Brown, then flip and brown other side.  Remove from pan and let rest on sheet of paper towels.  Fry eggs, then place an egg on top of each patty while serving. Top with cherry peppers (Optional).  Serve with Corn Salsa (recipe included) or by itself.

Chick Pea Salad Hummus

This recipe makes a huge bowl of Chick Pea Salad.  Recipe can be divided in half to make less.  I like making this salad and serving it, tossed over lettuce on day "one".  On day "two", puree the leftovers and turn this wonder, delicious and very healthy salad into a hummus dip.  Serve with potato chips, pita chips, crackers or even some sliced, toasted Italian Bread.  Enjoy!!!

Ingredients:
2 cups chick peas
2 cups red, grape tomatoes
1 cup black olives, sliced
1 cup artichoke hearts, marinated or packed in water.
1 avocado, sliced
1/2 cup red onion, chopped
8 ozs feta cheese crumbles, optional
4 cloves garlic, chopped
2 limes, juiced and zest (or lemon)
1-2 cups fresh cilantro, chopped (reserve some for garnish)

Whisk in bowl: Drizzle over top of salad, toss.
2 Tbs tahini paste, optional
4 Tbs olive oil
4 Tbs balsamic vinegar
salt and pepper, to taste

Rainbow Chicken (Chef Lily)

Ingredients:
2 large chicken breasts, sliced to thickness of choice. (trimmed)
1 cup each: Fruity Pebbles Cereal and Multi Grain Cherrios, ground
1/2 cup sunflower seeds, ground
2 eggs, beaten
salt and pepper, to taste

Directions:
1.  In large skillet heat fry oil (olive oil, canola oil or vegetable oil)
2.  Beat eggs, place in separate bowl
3.  Ground cereals and seeds together, place in separate dish
4.  Dredge chicken in egg and then into dry mixture.  Place into hot oil.  Season.
     Cook until slightly brown, flip and brown opposite side until cooked.
5.  Drain cooked chicken on paper towel to absorb excess oil.  Cover to keep warm.

Grilled Pepper Jack Eggplant Sandwich

1 eggplant, peeled and sliced 1/4 inch thick
3 eggs, beaten
1 cup flour
fry oil
12 slices sour dough bread
12 slices pepper jack cheese
1 small jar roasted peppers, drained and sliced
1 stick butter, softened

Heat skillet on medium heat with fry oil.  Beat eggs in small bowl.  In another bowl add flour.  Dredge each slice of eggplant in egg and then in flour.  Add to skillet.  Fry on both sides until brown.  Remove from pan and drain on paper towels to remove excess oil.



Assemble Sandwich:

Spread out 6 slices of bread.  Layer slices of eggplant on bread slices.  Top with roasted peppers.  Then top with 2 slices of pepper jack cheese.  Place another slice of bread on top, spread with butter.  Place (butter side down) heated flat skillet.  Spread other side of sandwich with butter.  Grill until brown then flip, then brown other side.  Slice and enjoy!!!!!

Makes 6 Sandwiches

Creamy Lemongrass Ginger Soup

Picture is garnished with Black Forbidden Rice.

Prepared Forbidden Rice, (optional)

1 quart vegetable broth, (chicken broth, opt)
1/2 cup celery, chopped
1/2 cup onion, chopped
2 garlic cloves, chopped
1/2 each red bell and yellow bell peppers, chopped
2 TBS lemongrass, grated
1 TBS ginger root, grated
1/3 cup vegetarian oyster sauce (regular oyster sauce, optional)
16 ozs Tofu, (firm) pureed
cilantro, handful, reserve some for garnish
baby spinach, (bag) fresh/rinsed.
salt and pepper, to taste

Directions:
In large sauce pan add broth, celery, onions, garlic, peppers, lemongrass, ginger and oyster sauce.  Simmer until all ingredients are soft (approx. 30 mins).  Add pureed tofu, cilantro and spinach.  Season with salt and pepper.  Simmer for an additional 30 mins.  Garnish with cilantro.  Serve hot.

Note:  Soup may be pureed with a hand blender before adding the spinach.  Giving soup a more creamy texture.

Ice Box Pudding Pie

INGREDIENTS:

1	Large Box Vanilla Pudding, not instant
1	Large Box Chocolate Pudding, not instant
	Whole Milk, according to recipe on box
1 box	Graham Crackers
2	Ripe Bananas

DIRECTIONS:

1. Using a 9 x 13 inch glass dish, layer graham crackers on bottom and sides until covered.

2. Cook vanilla pudding according to recipe on box. Pour in dish on top of first layer of graham crackers.

3. Layer graham crackers on top of vanilla pudding.

4. Cook chocolate pudding, according to recipe on box. Pour on top graham crackers in dish.

5. Crush extra graham crackers and sprinkle on top.

6. Chill for several hours, to set.