Beet and Sausage Meatball Soup

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.

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Chicken Parm

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.

 

 

Creamy Mushroom Soup

1/2 cup chopped onion

1 Tablespoon garlic paste

2 Tablespoons butter

1 pound mixed rough chopped mushrooms

3 1/2 cup chicken stock, divided

1/2 cup heavy cream

1 cup  milk

salt and pepper to taste

 

Saute garlic paste and onions in butter.  Add mushrooms and saute until softening

add 1/2 cup stock and let simmer until most of the liquid has evaporated

add balance of stock  heat to boil and reduce temperature to simmer about 15 minutes.

Add cream and milk heat but do not boil, and serve.

 

Broiled Swordfish

This is my Grandmother LaPietra’s recipe

 

For each Filet:

melted butter

mayonnaise

seasoned or plain bread crumbs

salt and pepper

Place filets on a broiling pan and brush with butter.  Broil under a low broiler for 7- 10 minutes, on each side basting with butter when turned.  Remove from oven.  Spread thoroughly with mayo, salt and pepper to taste and sprinkle with bread crumbs.  Return to broiler until crumbs are crispy.

 

Blueberry Muffins

1/2 cup butter

1 cup sugar

2 eggs

zest of 1 lemon

1/2 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup low fat coconut milk

2 cups fresh blueberries

 

cream together the butter and sugar until fluffy.  Add one egg at a time, mixing well then add lemon zest.  Sift together the flour, salt, and baking powder and mix into butter/egg mixture.  Do not over mix, only mix until most of the dry ingredients are moist.  Add berries and mix a couple of strokes more.  Fill greased muffing tins 2/3 full and bake at 375 about 20 minutes or until done.

 

You can also make this into a loaf.  You will need to increase the baking time to 55-65 minutes

Potato Pancakes

This is my Grandfathers favorite recipe.

 

3 medium potatoes

3 eggs

3 heaping Tablespoons flour

1/2 teaspoon salt

 

Peel and grate potatoes.  Mix in the eggs, flour, and salt.  Lay on a greased pan as for any pancake, turning to brown both sides well.

 

Serve with syrup, sugar & cinnamon, or sour cream & chives

Whiskey Necterines

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.