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| Spaghetti Squash Pancakes 6 cups coked spaghetti squash 1/3 cup flour ½ cup grated parmesan cheese 4 tbsp. olive oil salt and pepper to taste sour cream or Greek Yogurt for garnish In a medium bowl mix the flour, cheese, pepper, and spaghetti squash. In a medium skillet heat the olive oil. Spoon ¼ cup squash mixture into the skillet, then with a fork press to form an evenly thick pancake. Repeat to fill the entire skillet. Cook until the bottoms are lightly browned, turn over, and brown on the other side. Continue until you have used all the squash mixture. Keep the pancakes warm by placing in the oven set to the lowest temperature. Stuffed Spaghetti Squash 1 spaghetti Squash, cut in half and deseeded 2 tomatoes, diced 1 onion, chopped 2 cloves garlic, minced 1 medium zucchini, chopped 1 bell pepper, chopped ½ cup fresh chopped herbs (like parsley or basil) ¼ cup olive oil salt and pepper cayenne pepper (optional) ½ cup shredded parmesan cheese In a bowl, toss all the ingredients together, except the cheese and stuff it into the squash halves. Wrap each stuffed squash in foil, and bake at 375 degrees for about an hour. Remove from the oven and carefully remove the foil and test with a fork for doneness. If done, top with the parmesan cheese and broil for 3 to 5 minutes, then serve. Lemon Cream Loaf with Lemon Glaze ½ cup finely chopped walnuts 1 tbsp. grated lemon rind 2 ½ cups flour, divided ½ cup oil 1 (8 oz) package cream cheese, softened 1 cup sugar 2 eggs 1 tbsp. baking powder 1 tsp. salt 1 cup milk Lemon Glaze 1 tbsp. grated lemon rind ¼ cup fresh squeezed lemon juice ¼ cup sugar Dredge walnuts and lemon rind in 1 tablespoon of flour in a small bowl, stir well, and set aside. In a large mixing bowl, mix the oil and cream cheese; gradually add the sugar, beating well. In a separate bowl, combine the flour, baking powder, and salt. Add to the cream mixture alternately with the milk, beginning and ending with the flour mixture. Mix well after each addition. Stir in the walnut mixture. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour or until a toothpick inserted comes out clean. Immediately brush the loaves with the lemon glaze. Cool in the pan for 20 minutes, and then turn out onto a wire rack to cool completely. Lemon Glaze: In a small bowl, combine all ingredients and stir well. Bok Choy Au Gratin 1 lb bok choy 2 tsp. olive oil, divided 1 tsp. flour salt and pepper ½ cup light cream ½ cup shredded swiss cheese 2 tsp. breadcrumbs Boil bok choy for 5 minutes; drain well. Preheat the broiler. Place the bok choy in an ungreased square baking dish. In a saucepan heat olive oil over low heat; stir in the flour, salt, and pepper. Cook, stirring, until smooth; quickly add the cream and the cheese, heat to boiling, stirring constantly. Pour over the bok choy. In a small bowl mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle over the bok choy and broil for about 5 minutes, or until top is golden brown. Shrimp stir-fry with Bok Choy 1 tbsp. olive oil 16 large shrimp 2 tbsp. minced garlic 3 bell peppers, seeded and diced 6 large mushrooms, stemmed and sliced ½ bok choy, chopped 2 tbsp. soy sauce 1 cup vegetable stock 4 green onions ¼ tsp. red pepper flakes 2 tbsp. chopped cilantro 2 tbsp. freshly squeezed lemon juice Heat the olive oil in a large skillet. When the pan is hot, add the shrimp and cook over high heat for 2 to 3 minutes, until they just turn pink. Remove the shrimp from the pan and set aside. Using the same pan, add the garlic, bell peppers, mushrooms, and bok choy, cook for 2 to 3 minutes. Add the soy sauce and vegetable stock and continue cooking until the vegetables are tender crisp. Stir in the green onions, pepper flakes, cilantro, lemon juice, and cooked shrimp, and continue cooking until all of the liquid has evaporated and the vegetables are lightly glazed. Serve immediately. Roasted Salmon with Leeks 1 tbsp. fresh grated lemon rind 1 tbsp. fresh parsley, chopped salt and pepper to taste 2 salmon fillets 2 tbsp. olive oil 2 leeks, white and green parts, cleaned and sliced Combine the lemon rind, parsley, salt and pepper. Using 1 tablespoon of olive oil, brush the fish with the oil and top with the lemon-dill mixture. Place the salmon on a pan and roast at 425 degrees for about 15 minutes. Meanwhile, in a skillet sauté the leeks in the remaining tablespoon of olive oil Season to taste. When the salmon is done transfer to a platter and top with the leeks. Stewed Leeks with Tomatoes 2 lbs. leeks 1 medium onion, chopped ½ cup olive oil 2 cups chopped tomatoes 2 carrots, finely chopped 2 medium potatoes, peeled and finely chopped 1 stalk celery, finely chopped 3 tbsp. fresh parsley, chopped salt and pepper to taste 1-2 tbsp. fresh squeezed lemon juice Cut off the ends and green parts of the leeks. Wash and cut them into 1 inch pieces. In a large pan, heat the olive oil and sauté the onion and leeks for about 10 minutes. Gradually add the tomatoes, potatoes, carrots, celery, and parsley. Season with pepper to taste; add 1 cup of water (or vegetable broth) and simmer until tender, about 20 to 30 minutes, making sure all the liquid is absorbed. Add more liquid if needed to keep the vegetables from burning. Remove from heat and stir in the lemon juice, one tablespoon at a time until it tastes like you would like it to. |