Chile Rellenos

Sauce:
1 14.5 oz can tomatoes
1 garlic clove, minced
1/4 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper

Chiles:
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
2 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Directions
Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes or till done with other steps. Season with salt and pepper, to taste.

Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.

Arrange the chiles on a serving platter, spoon the sauce on top and serve.

Notes
To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles (use plastic gloves!) Once peeled, the chiles may be chopped, sliced or stuffed.

Eggplant Parmigiana Sandwich

1 large firm eggplant
Salt
1/2 cup flour
2 large eggs
2 cups Italian seasoned bread crumbs
1/2 cup olive oil
6-10 soft rolls, warmed in a preheated 350 degree F oven for 5 minutes before serving
3/4 cup part-skim Mozzarella, shredded
2 cups prepared marinara sauce, warm

Directions

Slice the eggplant crosswise about 1/2-inch thick - make slices as consistent as possible. Season eggplant slices with salt and let sit for 1 hour then rinse with water.

Beat eggs with a fork and place in shallow bowl. Place flour in another plate and bread crumbs in another. Then dip the eggplant slices in flour, then egg then seasoned bread crumbs, covering all surfaces, and set on cookie sheet.

In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.)

Add the breaded eggplant slices to the pan cook 3-4 minutes. Flip and put the cheese on and cover. Cook till the other side is browned and the cheese is melted.

Remove from frying pan and place onto paper towels to blot any excess oil.

Place 2 or 3 eggplant slices onto warmed roll, top with warm marinara sauce.

Falafel

Chickpeas:
1 cup dried chickpeas, soaked overnight
2 cloves garlic
1 bay leaf
1 carrot, peeled
1 rib celery
1/2 onion
Kosher salt

Falafel:
1 1/2 teaspoons coriander
1 1/2 teaspoons cumin
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh Italian parsley
1/4 cup breadcrumbs
2 cloves garlic, smashed and finely chopped
2 to 3 grates lemon zest
1/2 Spanish onion, small diced
Flour, for dusting
Kosher salt

Garnish:
Pita bread
Chopped lettuce
Diced tomatoes
Peeled, grated cucumbers
yogurt Sauce, recipe follows
Directions

Peanut or other neutrally flavored oil, for frying

To cook the chickpeas: Drain the chickpeas from the soaking water and place in a medium saucepan. Toss in the garlic, bay leaf, carrot, celery, and onion. Add water to the pan until it covers the chickpeas by about 2 inches of water.

Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the chickpeas are very soft and tender, 35 to 40 minutes. Turn the heat off.

Season the water generously with salt and let sit for 15 minutes. Drain the chickpeas from the cooking liquid and remove the veggies, and bay leaf and discard.

To make the falafel: In a food processor, pulse the chickpeas until they look coarse and grainy but are NOT a puree.

Transfer the pulsed chickpeas to a mixing bowl and add the cilantro, parsley, breadcrumbs, garlic, lemon zest, onions and spices. Gently stir to combine. Taste the mixture to see if the mix needs seasoning, season with salt if needed.

Form the mixture into balls the size of walnuts and gently press to make patties. Lightly dust with flour on both sides and pat off excess. Place the patties on a sheet tray and let hang out in the fridge for at least 1 hour, or over night.

Add oil to a large straight-sided saute pan until the oil is about 1/2-inch deep. Bring the oil to a medium-high heat. Add the falafel to the pan and fry them on both sides until they are brown and crispy.

Remove the falafel from the pan and dry on paper towels.

Serve the falafel in pitas with lettuce, tomatoes, cucumbers and yogurt Sauce.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Salt to taste

Gnocchi with Sage-Butter

1 package potato gnocchi
1/4 cup butter
1 clove garlic, minced
1 tablespoon fresh sage, minced
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
grated Parmesan cheese to taste

Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown. Stir in the sage, salt and pepper for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese. Garnish with remaining Parmesean cheese.

Everything Salad

Recipe from Krystal.

1/2 cup slivered almonds
3 Tblsp. sugar
1/2 head green leaf lettuce
1/2 head romaine lettuce
1 avocado, chopped
1 diced apple
1/4 cup Craisins
1/2 cup crumbled feta cheese (Parmesan is good too)

Dressing ingredients:
2 Tblsp. white wine vinegar
2 Tblsp. sugar
1 Tblsp. parsley
1/4 cup light olive oil
1/2 tsp. salt
1/2 tsp. pepper

Blend all dressing ingredients, and place in refrigerator to chill for an hour (don't skip this step. It makes a difference).

In a small saucepan, stir almonds and sugar together over medium heat until sugar melts and nuts are toasted brown. Spread out on a greased cookie sheet to harden.

Toss lettuce, onions, and craisins together. Add mandarin oranges, apple, avocado, cheese, toasted nuts, and dressing right before serving.

I have never measured anything. I don't always have all the ingredients but as long as I have some of the sweet ingredients it makes a good salad.

Rigatoni with Creamy Mushroom Sauce

Recipe from foodnetwork.com

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature (CONFESSION: I used cream cheese)
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper (make sure you taste it to see if they are well seasoned. It will make a big difference). Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

Tomato Pasta

Butter, for greasing dish
1 (28-ounce) can crushed tomatoes
1 clove garlic, coarsely chopped
1/2 pound small pasta (macaroni)
1/3 cup olive oil, plus extra for drizzling
2 teaspoons dried oregano
2 teaspoons dried basil
4 teaspoons dried parsley
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/4 to 1/2-inch thick slices


Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, basil, parsley salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.

Parmesan-Herb Pasta

1 lb spaghetti, cooked with 1 teaspoon salt in water
1/4 cup margarine
2 teaspoons parsley
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan

Melt margarine over medium heat and add herbs. Pour over pasta to coat. Add parmesan cheese.

Roasted Asparagus with Lemon Vinaigrette

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil or cooking spray
Kosher salt and freshly ground black pepper

For the Vinaigrette:
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

In a large bowl toss the asparagus in the olive oil or spray with cooking spray, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.

Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.

Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

Eggplant Parmigiana

1 small eggplant (3/4 pound)
1 beaten egg
1/4 cup all purpose flour
2 tablespoons cooking oil
1/3 cup grated Parmesan cheese
1 cup meatless spaghetti sauce
1 cup shredded mozzarella cheese

Wash and peel eggplant, cut crosswise into 1/2 inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or till golden, turning once. Drain on paper towels.

Place eggplant slices in a single layer in a 2 quart rectangular baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake in a 400 degree oven for 10 to 12 minutes or till heated through. Serves 4.

Three Cheese Stuffed Shells

12 dried jumbo pasta shells
1 beaten egg
1 12-ounce container cottage cheese, drained
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano
1 14 ounce can Italian-style stewed tomatoes, cut up
1 8-ounce can tomato sauce
Snipped fresh parsley

Cook pasta according to package directions. Drain well. Cool shells in a single layer on a piece of greased foil.

For filling, stir together egg, cottage cheese, mozzarella, Parmesan, 2 tablespoons parsley, and oregano. Spoon scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish.

Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, uncovered, in a 350 degree oven for 15 minutes. Uncover and bake 10-15 minutes more till heated through. Sprinkle with additional snipped parsley. Serves 4.

Burrito Pie

1 tsp. oil
1/2 cup red onion
1/2 cup green bell pepper
1/2 cup red bell pepper
3 cloves garlic, minced
1/2 tsp. chili powder
juice of 1/2 lime
1/8 cup cilantro, chopped, or 1/2 tsp. dried cilantro
1 (15 oz.) can black beans
1 (15 oz.) can great northern beans
salt and hot sauce (optional) to taste
1/2 tsp. dried oregano
burrito sized tortillas (or whatever size fits your springform pan)
monterey jack or cheddar cheese
shredded lettuce, guacamole, salsa (or tomatoes) for garnish

Saute vegetables and seasonings in oil until tender. Add salt, hot sauce, lime juice, cilantro, and beans (drained and rinsed).

Line bottom of springform pan with one tortilla. Next put a layer of bean and vegetable mixture, then cheese. Alternate layers and finish with tortilla then sprinkle a little cheese on top.

Bake, covered, at 350 degrees for 30-40 minutes. Remove foil the last 5 to 10 minutes. Cool slightly before unmolding.

Spinach and Cheese Cannelloni

1 jar (16 oz.) Alfredo sauce
1 package (10 oz.) frozen chopped spinach
1 teaspoon garlic salt
1 tablespoon Italian seasoning
1 cup grated mozzarella cheese
1 cup ricotta cheese
12 medium flour tortillas
1 egg
Parmesan cheese

Spread 3 tablespoons Alfredo sauce in a lightly greased 9 x 13 inch pan.

Saute spinach in a frying pan. Stir in garlic salt, Italian seasoning, mozzarella and ricotta cheeses, and egg.

Cut tortillas into 6-inch squares. Place 2 tablespoons mixture along one edge of a tortilla square. Roll up and place seam-side down in pan. Repeat for each tortilla square. Pour remaining sauce over tortillas. Bake 30 minutes at 375 degrees. Garnish with Parmesan cheese. Makes 6 servings.

Homemade Macaroni and Cheese

16 oz. elbow macaroni
1/2 cup butter
6 tablespoons flour
2 cups milk
8 oz grated cheddar cheese (sometimes I double this)
1/4 cup more milk
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
Parmesan cheese

Cook macaroni. Make white sauce by melting butter in small saucepan over low heat. Remove from heat add flour. Stir over heat till bubbly. Add milk and stir over heat until it has consistency of thick cream. Remove from heat, add cheese. Stir over heat till it melts completely. Add extra 1/4 cup milk. Add salt, garlic salt and pepper. Pour cheese sauce on macaroni and sprinkle with Parmesan cheese.

Macaroni with a twist
Replace half the cheddar cheese with Monterey Jack cheese. Add several drops of hot pepper sauce when you add the other spices.

Waffles

1¾ cup flour
1 tbsp baking powder
1 tbsp sugar
½ tsp salt
Whisk together into large bowl. In another bowl mix:
3 large eggs
4-16 tbsp unsalted butter
1½ cup milk
Make well in center of dry mixture. Pour in wet ingredients. Whisk gently with a few strokes. The mixture will have a pebbled look.

Fold in any of these:
½ cup raisins
½ cup raspberries or blueberries
½ thinly sliced banana
½ cup cooked bacon
½ cup cheese
¼ cup crated chocolate

Cheesy Egg Puffs

½ lbs fresh mushrooms, sliced
4 green onions, chopped
1 tbsp plus ½ cup butter, divided
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
10 eggs, slightly beaten
4 cups shredded Monterey Jack cheese
2 cups small curd cottage cheese

In a skillet sauté mushrooms and onions in 1 tablespoon butter until tender. In a large bowl combine flour, baking powder and salt. In another bowl combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixtures. Fill greased muffin cups ¾ full. Bake at 350for 35 to 40 minutes, or until a knife inserted near center comes out clean. Carefully run knife around edge or muffin cups before removing.

Desert Crepes

1 c. flour
2 eggs
½ c. milk
½ c. water
¼ t. salt
2 T. butter, melted
Topping:
8 oz. whipped cream cheese
1 can sweet and condensed milk
¼ c. lemon juice

Beat ingredients for crepes. In a small skillet over medium-high heat thinly spread a layer of batter turning once. Combine ingredients for topping and chill till ready to serve.

Four Cheese Macaroni

1 T. vegetable oil
1 (16) package elbow macaroni
9 T. butter
½ c. Muenster cheese, shredded
½ c. Cheddar cheese, shredded
½ c. sharp Cheddar cheese, shredded
½ c. Monterey Jack cheese, shredded
1½ c. half-and-half
8 oz. Velveeta cheese
2 eggs, beaten
¼ t. salt
1/8 t. ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. In a pot melt the butter, add Velveeta cheese and melt. Add the half-and-half, and then slowly add the shredded cheese stirring continuously. Temper the eggs with the cheese mixture. Then add the macaroni, salt and pepper, beaten eggs to the warm cheese mixture. Transfer to a lightly greased 9x13 inch baking dish. Sprinkle remaining cheese and 1 tablespoon butter. Bake at 350° for 35 minutes or until hot and bubbly around the edges. Serve.