1/2 cup butter
2 Tablespoons garlic paste
1 cup heavy cream, warm
2 Tablespoons basil paste
3/4 cup parmesan
1/3c capers, drained
3 cups artichoke hearts ( i use frozen)
salt and pepper to taste
In a large skillet, melt butter over medium heat. Add garlic and stir while cooking for a minute. Add heavy cream, basil paste, parmesan, and capers. Heat through but do not boil. Add artichoke hearts, heat through. Season with salt and pepper. Serve hot over pasta or gnocchi.
8 medium beets roasted, peeled and med dice
1lb hot Italian sausage, bulk
1lb ground beef
2 quarts beef stock
1 large onion peeled and sliced thin
1/4 cup celery flakes
1/2 cup sour cream (garnish)
In a soup pot, pour stock, and celery flakes. Start heating on medium. In a separate bowl, combine sausage and ground beef. Form into 1 ” meatballs and drop them into the pot. In a different pot add onions and beets and ladle broth from the first pot to just cover them. Cover and heat through. When heated through add to first pot and reduce to a simmer. When hot, serve with a dollop of sour cream.
2 skinless boneless breasts
1egg plus 3 tablespoons water
1 1/2 cups bread crumbs
1 teaspoon salt
1 teaspoon dried sage
1/4 teaspoon cayenne pepper, ground
1/2 teaspoon black pepper
1/2 cup all purpose flour
Oil for pan frying
1 cup tomato sauce
1 cup grated parm cheese
slice breasts into 1 inch thick medallions. place each between parchment paper and pound with a mallet until about 1/4 in thin making sure they are evenly pounded.
mix the bread crumbs, salt, sage, and both peppers. You can alter the seasonings for your own individual taste.
Set up your breading station. Flour, egg wash, bread crumbs.
Dredge the chicken in the flour. Then coat with egg and then coat with the bread crumbs.
Heat oil in a shallow omelet type pan. Cook on both sides until tanned and crispy. These cook really fast since they are pounded thin. Drain on paper towels.
To serve, top with heated sauce and a sparinkling of cheese. Serve while still hot.
You can also use this technique for pork. Change your seasoning a bit. I use 1 teaspoon cumin and 1 teaspoon cinnamon.
Use this sauce in crepes or as a pie filling or fruit sauce.
5-7 firm fresh necterines
2 cups peach nectar
1/3 cup brown sugar
1/4 cup whiskey
1 Tablespoon cinnamon (optional)
2 Tablespoons corn starch
remove necteines from stone. Slice about 1/4 inch thick and set aside
In a medium sauce pan, pour nectar and add brown sugar. Bring to boil on high hear Whisk in cornstarch until smooth and creamy looking. Cook until it starts to thicken. Reduce heat to medium and add necterines and whiskey. Let them cook, stirring occasionally for 10-15 minutes. Remove from heat. Add cinnamon and stir well.
preheat oven to 350
4 cups mostly cooked penne (cook 1 minute less than package says)
Layer in a large baking pan with
2 cups shredded cheddar cheese
1/2 cup heavy cream
1/2 cup sundried tomatoes
1 cup skim milk
Puree together and set aside.
In a medium sauce pan:
3 Tablespoons melted butter
3 tablespoons flour
cook together for about a minute.
1 cup chicken broth
1 cup milk
cook over med low heat stirring constantly until thickened.
1/2 cup shredded Gruyere cheese
1 cup shredded smoked Gouda
cook and stir until melted and smooth
remove from heat and ladle evenly over pasta.
Cover with foil and bake for 40 minutes.
remove foil and bake 15-20 minutes more.
3 cups dried split peas
2 cups ham stock
8 cups chicken stock
2 cups diced ham
1 teaspoon pepper
1 small onion chopped
1 teaspoon garlic paste
2 teaspoons ground mustard
3 Tablespoons oil
saute onions in oil until soft, add garlic saute another minute and set aside.
Electric Pressure Cooker:
In cooking pan place peas, ham stock and 4 cups of chicken stock. Add spices and onion/garlic mixture. Cook on high pressure for 20 minutes. Pour into cooking pot with remaining chicken stock and ham. Heat to warm ham, mix well and serve hot.
In pot stir peas and stock together. Cook on med low for 45 minutes. Puree using food processor or immersion blender. Add ham and serve.
I developed this because my husband is dairy and egg intolerant. You can use butter instead of coconut oil and regular milk of your choice instead of rice milk.
4 cups cooked macaroni
3 Tablespoons coconut oil
1/4 cup flour
1 cup rice milk
3 cups chicken or turkey stock
1/2 cup white wine (optional)
2 cups turkey cut into bite sized pieces
1/2 teaspoon pepper (or to taste)
1/3 small dice carrots sauted in coconut oil and a dash of ground cloves ( or frozen peas or whatever you have for veggies that are available)
melt coconut oil and mix in flour to make a roux and cook for 2 minutes stirring constantly. Slowly add broth and then milk continuing to stir until mixture is well combined, with no lumps and it thickens. Remove from heat and mix in turkey, veggies and macaroni. Bake in a 9×13 pan, covered, at 350f for 30 minutes. Serve hot.