MANGO

Peel it, slice it, season it, GRILL IT!!!!  YUM!

Rosemary and Garlic Hummus

Perfect appetizer for any occasion

1 clove of garlic minced

1 TBLS fresh rosemary

1 14oz can of Chick Peas (I prefer Hanover)

Extra Virgin Olive Oil

salt and pepper

Throw the garlic, rosemary, and chick peas into a large food processor and slowly pour in EVOO while blending. Blend until smooth.  Add salt and pepper to taste.

Serve with pita chips, veggies, crackers, or bread!!!

Enjoy

What do you have to have in your kitchen...

For Megan:

Last week I was at my friend Jess's house, and we were making dinner... a vegetable lasagna sans noodles.  We needed to slice the eggplant and zucchini very thinly, but she didn't have a good mandoline.  The end result was mutilated veggies and cut up fingers.

On Sunday, Megan, Charles, and Addison came over for lunch.  I served my hummus for and appetizer which is always a hit.  I told Megan how to make it, and I gave her some fresh rosemary from my garden.  She tried to a few days later.  She called me upset because it didn't come out right.  She didn't have the proper equipment to make it... a large food processor.  (We later found out that she used prediced garlic--- and light olive oil--- yuck to both!  Always have fresh garlic and extra virgin olive oil in the house!)

She said I should write a book with included what you need in your kitchen... so instead, here is my list of the top five things that I need that go above the basics.  A double boiler is on my wish list. (hint, hint Sean ;)).

 If you want to add anything to this list please comment!!!  We all love new kitchen tools! 

1. A good Dutch Oven, at least 6 qt.... something that is made out of cast iron and has an enamel coating.  I use Mario Batalie's and I got it at Crate and Barrel.

2. A mandoline slicer... mine is by OXO

3. A hand blender -Cuisinart

4. A full size food processor- Cuisinart

5. Microplane grater- OXO

Fried Zucchini Cakes

These are wonderful for an appetizer or as a side... you can make them bite size or large!  They have the consistency of a crab cake, but loaded with cheese and veggies!

You will need:

1 cup of finely shredded zucchini (about 1 large zucchini)

1/2 cup of finely shredded carrot (1 large or 2 small carrots)

1/2 yellow onion finely chopped

2 large cloves of garlic- minced

1 tbs of fresh oregano

1 cup of shredded Mexican cheese blend

2 eggs

1 cup of bread crumbs

1/2 tsp of yellow mustard powder

1 tsp of salt and a dash of pepper

olive oil for frying

1. Combine all the above ingredients in a mixing bowl.

2. Cover the bottom of a large frying pan with extra virgin olive oil.

3. Form your zucchini cakes and medium/high heat fry until golden brown.

ENJOY

(serve alone or with a dipping sauce)

Sausage, Tortellini, Escarole Soup

I can't really take credit for this recipe because my dad created it when I was young.  Through the years, it has been motified depending on who was cooking it, but it's delicious none the less.  Dad makes it with beef, I use Italian sausage.  My sister uses either one.  Dawn made this for my bridesmaids and me the day of my wedding.  Everyone loved it.  Despite the nerves, I was able to eat a bit of it!  I love it so much, and I hope you will try this soup and enjoy!

Ingredients:

1 lb of Italian Sausage- removed from the casings

1 head of Escarole- cut up

6 oz of cheese tortellini

1 onion-diced

4 large cloves of garlic-minced

2- 32 oz containers of beef broth

1/4 tsp of Italian seasoning

salt and pepper

In a large pot, cook the sausage completely with italian seasoning, onion, and garlic.

Add broth to the pot and bring to a boil.

Add tortellini and cook until it is almost tender then add Escarole until wilted.

Season with salt and pepper.  Top with shredded parmesan cheese.

Enjoy!

Barley Risotto

Though I wouldn't call myself a "meat and potatoes" person, I would very much so call myself a "carbaholic."  Whether it be rice, potatoes, pasta, couscous, or barley,

I have to have carbs at every meal, which has in turn led me to seek out more figure friendly carbs... and by that I mean more fiberous, as I like my figure friendly carbs oozing cheese. :)

I'm a cheese head, what can I say! 

You can add whatever vegetables you like to this dish and it always comes out great.  I like zucchini and/or yellow squash because I find them to be mild in flavor and not overpowering.  After all, it is mandatory that the cheese is the star component, and oh yeah the barley too!

Serves 4-5 people as a side dish

1 cup of pearl barley, rinsed

    1/2 cup of white wine

 2+ cups of chicken broth (I start with 2 and add more if needed)

 2-3 shallots, minced

1 small bulb of garlic, minced (if you like it as much as I do- if not 3-5 cloves)

1/4 tsp or a dash of red pepper flakes

1.5 cups of finely shredded cheese... use your favorite.  I like parmesan, gruyere or anything really.

3 yellow squash, chopped or which ever veggie you plan to use

Fresh chopped herbs or dried herbs for seasoning - italian seasoning or herbs de Provence are always great blends (oregano, parsley, thyme, rosemary, basil, sage.... again use what you like or have on hand) 

(optional but ohhh so yummy is lemon zest from 1 lemon!)

a Tbls of EVOO-extra virgin olive oil

Salt and pepper -- duh!

In a large skillet, drizzle EVOO; heat over medium/high heat

add shallots and garlic saute about 2 minutes

Add in red pepper flakes, seasoning and salt and pepper 

toss in dry risotto for about 2 minutes

Add wine and let the risotto absorb about 50% of the liquid

Add chicken broth bring to a boil then reduce heat to a simmer and cover.

Add the vegetables

Cook for about 50 minutes (until barley is tender), stirring periodically.  You may have to add more chicken broth if the barley has absorbed it all or if it is sticking to the bottom of the pan. 

Remove from heat and stir in cheese, taste and season with salt and pepper if needed.

ENJOY!

Banana Pecan Bread

I love banana bread!  It's sweet like cake, but all the bananas make me feel less guilty for eating it.  Don't you agree?!  Not only that, my mom gave it to me for breakfast when I was little, so I can trick myself into believing it's not dessert... though really it is!
So here you go, skip the box, it's really easy to make fresh!

5 bananas ripe and mashed (wet ingredient)
6 oz of crushed pecans
1 cup of granulated sugar
1/2 cup of light brown sugar
1 tsp of baking powder
1/2 tsp of baking soda
1/2 cup of shortening
1 tsp of salt
2 eggs
2 cups of flour

Preheat the oven to 350 degrees.
In one bowl combine wet ingredients and whisk.
In another bowl mix dry ingredients.
Combine the two.
Stir in crushed nuts.
Grease the bread pan or muffin pans.
Bake for abour 1 hour.... I usually do the toothpick test to see if it's done.  Stick in the toothpick, when you pull it out clean, it's done!

Enjoy!