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.

Steak Pizzaiola with Pasta

Ingredients:

2 large rib eye steaks, or other favorite steaks

olive oil, for sauteing

2 TBS butter

1/2 cup onion, chopped

3 garlic cloves, chopped

1/4 cup white wine

1/2 - 1 cup cherry tomatoes, sliced

1/2 cup black olives, sliced

2 large basil leaves, chopped

grated cheese

salt and pepper, to taste

Directions:

1.  Broil or grill steak, cover put aside.

2.  Heat oil and butter in saute pan.  Add onion and garlic, season.  Cook until soft. 

3.  Add wine then add tomatoes, olives and basil.  Saute for about 2 mins, stirring.  Add grated cheese, salt and pepper, toss.

4.  Slice steak, served on favorite pasta.  Top with tomato and olive mixture.  Sprinkle with extra grated cheese.

Note:  Optional herbs, oregano

           Pasta may also be tossed with olive oil, salt, pepper and/or grated cheese for extra flavor.

Rustic Seafood Pasta

1/2 pound each of shrimp (shelled), squid (cleaned and sliced approx 1/4 slices), little neck clams and mussels.
4 TBS olive oil
1 small onion, chopped
2-3 cloves garlic, chopped
2 sprigs thyme
2 large basil leaves
2 bay leaves
1 sprig rosemary
1 can tomato paste
1/4 cup red cooking wine
1/2 tsp crushed red pepper
salt, to taste
2 cans crushed tomatoes

In large sauce pot, on medium to low heat add oil.  Add seafood, starting with clams and mussels, cook until shells open.  Add remaining seafood, cook until shrimp is pink.  Remove all seafood from pot.  Add onions and garlic.  Saute until soft.  Add all herbs and paste.  Deglaze by adding wine to the pot, season with salt and pepper.  Add tomatoes and simmer for 20 mins.  Add seafood and simmer for addition 10 mins.  Serve with favorite pasta.

Note:  Sauce is enough for approx 2 pounds of pasta.
Can substitute other seafood, if you like.
Crushed red pepper is optional.

Candy Bar Brownies

• 
  
• 
  
• 1/2 cup melted butter
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1 cup chopped up candy bars, (I used Nestle Crunch, Babe Ruth and Butterfingers)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.  Sprinkle candy bar on top.  With a spoon or knife gentle press candy bar into batter.
3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Artisan Blackberry Lambrusco French Toast

1 cup Lambrusco red wine
1/4 cup brown sugar
1 TBS butter
1 cup blackberries, fresh
pinch sea salt
2 Egg Land's Best Eggs
4 slices Artisan Bread, or other thick sliced bread

1.  In medium sauce pan over medium to low temperature, add wine and sugar.  Stir until sugar is dissolved.  Add butter, stir then add blackberries and salt to taste.  Simmer to reduce liquid in half.
2.  In small bowl, beat eggs
3. On medium, heat saute pan.  Lightly grease with cooking oil and slab of butter.
4.  Dip bread into beaten egg, covering both sides.
5.  Place in saute pan, season with salt and cook until lightly browned on both sides.
6.  Drizzle with blackberry syrup, top with whipped cream.

Note:  Recipe makes 4 pieces of French Toast and serves 2 people.

Mascarpone and Date Quiche with Escarole

1 cup escarole
2 TBS onion, diced
1/2 cup tomatoes, diced
5 Egg Lands Best ex-large eggs
1 cup buttermilk
4 dates
4 ozs mascarpone cheese
4 ozs feta cheese
1/4 cup grated cheese
3/4 cup flour
1/2 tsp baking powder
salt and pepper, to taste

1.  In large skillet, saute escarole and onion until soft, season with salt and pepper.  Add tomatoes and saute for additional 2 mins.
2.  In blender or food processor add eggs, milk, dates, cheeses, flour, baking powder, salt and pepper.  Blend until full blended.
3.  Add to greased pie dish (recipe makes two pies).
4.  Add contents of escarole, onion and tomatoes in pie batter, spreading evenly.
5.  Bake in oven at 350 degrees for approx 50 mins, or until done.

Note:  You will know the quiche is done by stabbing a knife in the center of the quiche and it comes out clean, not wet.