Recipe: 07-17-97 Recipe Swap - 11 Recipes - What's in Season (updated)
Recipe Collections11 RECIPES - WHAT'S IN SEASON
Recipe Swap - July 15, 1997
RECIPES IN THIS FILE:
Zucchini Chocolate Chip Cookies
Twin Mountains Blueberry Muffins (or coffeecake)
Vegetarian Burritos Grande
Southwest Chicken and Cheese (using chicken breasts)
Luicano Pavrotti's Tomato Pesto
Chile Casserole
White Sauce with Garlic
Mamma's Eggplant Sauce
Nectarine Salsa
Peach, Plum, Blackberry Cobbler
Orange-Soy Marinade for Fish
Mimi, Texas: Even though my zucchini didn't do well this year, a friend of mine gave me some. I haven't tried this recipe yet, but it looks yummy!
Zucchini Chocolate Chip Cookies
Source: Desserts With A Difference by Sally Stone
Makes 50 to 60 cookies
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg, at room temperature
1 cup grated zucchini
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 cup chopped walnuts
1 cups semisweet chocolate chips
Preheat oven to 375 degrees F.
In the large bowl of an electric mixer set on medium speed, cream together the butter and sugar until the mixture is light and fluffy. Beat in the egg until well blended. Add the zucchini and vanilla and continue beating until thoroughly incorporated.
Reduce mixer speed to low and beat in the flour, baking soda, and salt until well combined. Add the walnuts and chocolate chips and mix to distribute well. Drop the batter by rounded teaspoonfuls, about 2 inches apart onto ungreased cookies sheets.
Bake in the middle of the oven for 8-10 minutes, or until the edges are golden brown and the cookies are firm to the touch. Transfer to a wire rack to cool (keep them separated or they might stick together). The cookies can be kept in an airtight container for several days.
TWIN MOUNTAINS BLUEBERRY MUFFINS
Source: Centre Daily Times
Makes 12 muffins
"You can also make coffeecake with this recipe."
2 cups flour (preferably 1 cup unbleached white and 1 cup whole wheat)
3/4 to 1 cup sugar
1 tbsp baking powder
1/2 cup butter
2 eggs
1 cup milk
1 1/2 cups blueberries (if frozen, don't thaw)
1 1/3 cups flaked coconut
Whipped cream (for serving)
In a large bowl, mix together flour, sugar and baking powder. Cut in butter.
In another bowl, beat eggs into milk, then stir milk mixture into dry ingredients. Gently fold in blueberries. If you are making muffins, add coconut with berries.
If making muffins, spoon into about 15 paper-lined muffin cups and bake at 375 degrees F about 15 minutes, or until toothpick inserted into center comes out clean.
If making coffeecake, divide batter between 2 buttered (9-inch) cake pans, if making coffeecake and sprinkle half of coconut over each. Bake at 375 degrees F for 25 minutes, or until toothpick inserted into center comes out clean.
Serve warm with whipped cream and hot coffee. Or, freeze muffins to warm later for quick breakfast treats.
VEGETARIAN BURRITOS GRANDE
Source: Vegetarian Gourmet magazine, Spring, 1995
Makes 6 servings
FOR THE BASTING OIL:
1/3 cup olive oil
3 garlic cloves, minced
1 tbsp chopped fresh cilantro
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
FOR THE BURRITOS:
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 Anaheim pepper
3 medium yellow squash
1 large red onion, sliced
6 flour tortillas
3 cups black beans, cooked, drained
1/4 cup chopped fresh cilantro
Combine all ingredients for basting oil in a small bowl. Cover and set aside at room temperature for at least 2 hours.
TO COOK THE VEGETABLES:
Cut peppers, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil.
Grill peppers and onion slices under a broiler or on a prepared grill. Baste and turn until tender, about 5 minutes per side. Remove from heat and when cool enough to handle, chop the grilled vegetables.
TO ASSEMBLE:
Spoon black beans slightly off center on tortillas and top with grilled vegetables and cilantro. Fold and eat.
SOUTHWEST CHICKEN AND CHEESE
Makes 4 servings
2 tbsp butter, divided use
1 medium onion, diced
8 oz fresh mushrooms, sliced
2 medium Anaheim green chili *
1 medium red jalapeno pepper *
4 boneless chicken breasts, pounded flat (1 1/2 lb total)
Salt and ground black pepper to taste
4 slices Provolone cheese
Melt 1 tablespoon butter in a small pan over medium heat. Add onion, mushrooms and chilis; cook covered until softened. Do not drain. Set aside.
Season chicken breasts with salt and pepper. In a large skillet, pan-fry chicken in remaining 1 tablespoon of butter for about 10 minutes, until white, tender and semi-browned.
Add onion mixture to chicken in pan. Do not drain juices. Cover and simmer until juices bubble, about 5 minutes or until chicken is done.
Place a slice of cheese on top of each chicken breast and cover pan until cheese is melted, about 1 minute.
*Use any combination of red and green chilis, hot or mild, to suit your own taste, but use both colors.
Luicano Pavrotti's Tomato Pesto
LUICANO PAVROTTI'S PASTA WITH TOMATO PESTO
Source: Dinah Shore Show, 1970's
Makes 4 servings
1 lb. uncooked pasta
1 small tin (6 oz.) tomato paste
Olive oil
Parmesan cheese
Garlic cloves, crushed
1/4 cup fresh parsley
Red pepper to taste
Salt and pepper
Cook pasta according to package directions.
While pasta is cooking, put in the blender the tomato paste. Using the empty tin, fill it up with olive oil, dump it in the blender, then fill the tin with Parmesan cheese and dump it in the blender. Add the garlic cloves, parsley and spices and whirl it all well.
Drain the pasta and toss it in a large bowl with the pesto.
CHILE CASSEROLE
From Risa G., NJ
Makes 8 servings
1 lb. sharp cheddar cheese
1 lb. mild cheddar cheese
2 cans (7 oz. each) whole green chilies or the same amount of fresh chilies that have been seeded
8 eggs, beaten
1 pint sour cream
1/2 lb. Monterey Jack, grated
Grate sharp and mild cheddar; keep separate.
Grease a 2 quart casserole. Layer ingredients in this order:
sharp cheddar on the bottom of the casserole,
1/2 the chiles,
the mild cheddar,
and the rest of the chiles.
Mix eggs and sour cream; pour over the cheese and chile mixture.
Bake 45-50 minutes at 325 degrees F. Add Monterey Jack cheese during the last 10-12 minutes of cooking time.
Risa G., NJ: This is a good sauce for pasta and anything else you need a thick white sauce for like macaroni and cheese. Just add reduced fat cheese.
WHITE SAUCE WITH GARLIC
Adapted from In the Kitchen with Rosie
5 garlic cloves, peeled and minced
1 tablespoons all purpose flour
12 oz. evaporated skim milk
1/8 tsp. ground nutmeg
1/8 tsp. red hot pepper flakes
1/2 cup chopped fresh basil
Preheat a small saucepan for about 1 minutes over medium heat, then spray it twice with PAM. Toss in the garlic and flour, then whisk in the evaporated skim milk. Add the nutmeg and red hot pepper flakes. Whisking constantly, bring the mixture to a boil and continue to cook for about 5 minutes, until thickened. Reduce the heat to the lowest setting and stir in the basil.
NOTE: I've found that it doesn't get thick enough. So, I make a cornstarch slurry but putting 1 teaspoon of cornstarch in a separate bowl and adding 1 tablespoon of water or liquid to it and stirring. Then I add it to the sauce and stir constantly until it is thick.
Reduce the heat to the lowest setting
MAMMA'S EGGPLANT SAUCE
From Spaetzle2, DC
Source: Eat this it'll make you feel better! by Dom DeLuise
1 lb. uncooked spaghetti
1 medium eggplant, peeled and cut into 1 inch cubes*
2 tablespoons flour
2 garlic cloves, minced
6 tablespoons olive oil
1 onion chopped
2 cans (28 oz. each) crushed tomatoes
1 (6 oz.) can tomato paste.
6 leaves fresh basil, chopped
Black pepper
1/2 teaspoon sugar
Grated Paremsan cheese (for serving)
Cook spaghetti according to package directions; drain.
Meanwhile, sprinkle eggplant cubes with flour and toss to coat well: set aside.
In a large saucepan, heat oil and add eggplant. Brown lightly, stirring frequently. Remove eggplant to absorbent paper to drain.
Place garlic and onion the saucepan, adding a little more oil if necessary, and cook until lightly browned. Stir in tomatoes, tomato paste, basil, pepper and sugar. Simmer gently, uncovered, for 15 minutes, stirring occasionally.
Add eggplant and heat gently, covered 15-20 minutes longer, or until eggplant is fork-tender.
Serve over spaghetti, with Parmesan cheese.
*Zucchini and Carrots cut into 1-inch pieces and added at the same time as the eggplant. Good enough to serve as a side dish.
SueA, CA: I love this salsa with grilled or smoked meats.
NECTARINE SALSA
Source: Gourmet Magazine, 1995
8 nectarines peeled and diced (about 2 cups, chopped)
1/2 cup diced red pepper
1 cup finely chopped red onion
2 tablespoons minced garlic
1 tablespoon minced jalapeno pepper or to taste
1/4 cup minced scallion
1/4 cup plus 2 tablespoons chopped fresh cilantro
1/4 cup orange juice
1 tablespoon honey
In a large bowl toss together all the ingredients; add salt and pepper to taste.
Peach, Plum, Blackberry Cobbler
PEACH, PLUM, BLACKBERRY COBBLER
From: SueA, CA
Source: Bon Appetit magazine, August 1995
6 peaches, peeled, pitted, sliced
2 red plums, halved, pitted sliced
1 (1 1/2 pint) basket blackberries (or 1 1/2 cups frozen, unthawed)
2/3 cup plus 1 tablespoon sugar, divided use
3 tablespoon quick-cooking tapioca
3/4 cup plus 2 tablespoons all purpose flour, divided use
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated lemon peel
5 tablespoons chilled unsalted butter, divided use
6 tablespoons chilled heavy (whipping) cream
3 tablespoons golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of ground cloves
Sweetened whipped cream (for serving)
Preheat oven to 400 degrees F.
Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and toss to blend.
Bake until tender and bubbling thickly, about 50 minutes. Cool 10 minutes.
Meanwhile, mix 3/4 cup flour, baking powder, salt, and remaining 1 tablespoon sugar in medium bowl. Add lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal.
Add cream; stir until moist clumps for. Gather into ball. Using floured hands, pat out dough on floured surface to 6 equal rectangles; set aside.
Mix brown sugar, spices and remaining 2 tablespoon flour in bowl. Add remaining 2 tablespoons butter; using fingertips rub in until topping mixture begins to clump together.
Place biscuits atop hot cobbler. Top with brown sugar mixture.
Bake until biscuits are golden, about 25 minutes. Cool 30 minutes.
Serve with cream.
ORANGE-SOY MARINADE FOR FISH
From SueA, CA (from a friend)
Should serve around 4
1/2 cup soy sauce
1/4 cup catsup
1/4 cup chopped parsley
1/2 cup orange juice
2 cloves garlic, mashed
2 tablespoons lemon juice
1 teaspoon ground black pepper
1 1/2 pounds firm white fish (about 1 inch thick)
Combine the marinade ingredients in a bowl or zip-type heavy bag. Marinate the fish for about 1 hour. Remove fish from marinade. Boil marinade for a few minutes.
Grill fish about 4 inches above hot coals for about 8 minutes; flip fish and grill other side for around 7 minutes. Brush with marinade during cooking.
Note: The marinade doesn't smell too wonderful on its own but it is terrific on the fish - I love it with Orange Roughy.
Recipe Swap - July 15, 1997
RECIPES IN THIS FILE:
Zucchini Chocolate Chip Cookies
Twin Mountains Blueberry Muffins (or coffeecake)
Vegetarian Burritos Grande
Southwest Chicken and Cheese (using chicken breasts)
Luicano Pavrotti's Tomato Pesto
Chile Casserole
White Sauce with Garlic
Mamma's Eggplant Sauce
Nectarine Salsa
Peach, Plum, Blackberry Cobbler
Orange-Soy Marinade for Fish
Mimi, Texas: Even though my zucchini didn't do well this year, a friend of mine gave me some. I haven't tried this recipe yet, but it looks yummy!
Zucchini Chocolate Chip Cookies
Source: Desserts With A Difference by Sally Stone
Makes 50 to 60 cookies
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg, at room temperature
1 cup grated zucchini
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 cup chopped walnuts
1 cups semisweet chocolate chips
Preheat oven to 375 degrees F.
In the large bowl of an electric mixer set on medium speed, cream together the butter and sugar until the mixture is light and fluffy. Beat in the egg until well blended. Add the zucchini and vanilla and continue beating until thoroughly incorporated.
Reduce mixer speed to low and beat in the flour, baking soda, and salt until well combined. Add the walnuts and chocolate chips and mix to distribute well. Drop the batter by rounded teaspoonfuls, about 2 inches apart onto ungreased cookies sheets.
Bake in the middle of the oven for 8-10 minutes, or until the edges are golden brown and the cookies are firm to the touch. Transfer to a wire rack to cool (keep them separated or they might stick together). The cookies can be kept in an airtight container for several days.
TWIN MOUNTAINS BLUEBERRY MUFFINS
Source: Centre Daily Times
Makes 12 muffins
"You can also make coffeecake with this recipe."
2 cups flour (preferably 1 cup unbleached white and 1 cup whole wheat)
3/4 to 1 cup sugar
1 tbsp baking powder
1/2 cup butter
2 eggs
1 cup milk
1 1/2 cups blueberries (if frozen, don't thaw)
1 1/3 cups flaked coconut
Whipped cream (for serving)
In a large bowl, mix together flour, sugar and baking powder. Cut in butter.
In another bowl, beat eggs into milk, then stir milk mixture into dry ingredients. Gently fold in blueberries. If you are making muffins, add coconut with berries.
If making muffins, spoon into about 15 paper-lined muffin cups and bake at 375 degrees F about 15 minutes, or until toothpick inserted into center comes out clean.
If making coffeecake, divide batter between 2 buttered (9-inch) cake pans, if making coffeecake and sprinkle half of coconut over each. Bake at 375 degrees F for 25 minutes, or until toothpick inserted into center comes out clean.
Serve warm with whipped cream and hot coffee. Or, freeze muffins to warm later for quick breakfast treats.
VEGETARIAN BURRITOS GRANDE
Source: Vegetarian Gourmet magazine, Spring, 1995
Makes 6 servings
FOR THE BASTING OIL:
1/3 cup olive oil
3 garlic cloves, minced
1 tbsp chopped fresh cilantro
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
FOR THE BURRITOS:
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 Anaheim pepper
3 medium yellow squash
1 large red onion, sliced
6 flour tortillas
3 cups black beans, cooked, drained
1/4 cup chopped fresh cilantro
Combine all ingredients for basting oil in a small bowl. Cover and set aside at room temperature for at least 2 hours.
TO COOK THE VEGETABLES:
Cut peppers, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil.
Grill peppers and onion slices under a broiler or on a prepared grill. Baste and turn until tender, about 5 minutes per side. Remove from heat and when cool enough to handle, chop the grilled vegetables.
TO ASSEMBLE:
Spoon black beans slightly off center on tortillas and top with grilled vegetables and cilantro. Fold and eat.
SOUTHWEST CHICKEN AND CHEESE
Makes 4 servings
2 tbsp butter, divided use
1 medium onion, diced
8 oz fresh mushrooms, sliced
2 medium Anaheim green chili *
1 medium red jalapeno pepper *
4 boneless chicken breasts, pounded flat (1 1/2 lb total)
Salt and ground black pepper to taste
4 slices Provolone cheese
Melt 1 tablespoon butter in a small pan over medium heat. Add onion, mushrooms and chilis; cook covered until softened. Do not drain. Set aside.
Season chicken breasts with salt and pepper. In a large skillet, pan-fry chicken in remaining 1 tablespoon of butter for about 10 minutes, until white, tender and semi-browned.
Add onion mixture to chicken in pan. Do not drain juices. Cover and simmer until juices bubble, about 5 minutes or until chicken is done.
Place a slice of cheese on top of each chicken breast and cover pan until cheese is melted, about 1 minute.
*Use any combination of red and green chilis, hot or mild, to suit your own taste, but use both colors.
Luicano Pavrotti's Tomato Pesto
LUICANO PAVROTTI'S PASTA WITH TOMATO PESTO
Source: Dinah Shore Show, 1970's
Makes 4 servings
1 lb. uncooked pasta
1 small tin (6 oz.) tomato paste
Olive oil
Parmesan cheese
Garlic cloves, crushed
1/4 cup fresh parsley
Red pepper to taste
Salt and pepper
Cook pasta according to package directions.
While pasta is cooking, put in the blender the tomato paste. Using the empty tin, fill it up with olive oil, dump it in the blender, then fill the tin with Parmesan cheese and dump it in the blender. Add the garlic cloves, parsley and spices and whirl it all well.
Drain the pasta and toss it in a large bowl with the pesto.
CHILE CASSEROLE
From Risa G., NJ
Makes 8 servings
1 lb. sharp cheddar cheese
1 lb. mild cheddar cheese
2 cans (7 oz. each) whole green chilies or the same amount of fresh chilies that have been seeded
8 eggs, beaten
1 pint sour cream
1/2 lb. Monterey Jack, grated
Grate sharp and mild cheddar; keep separate.
Grease a 2 quart casserole. Layer ingredients in this order:
sharp cheddar on the bottom of the casserole,
1/2 the chiles,
the mild cheddar,
and the rest of the chiles.
Mix eggs and sour cream; pour over the cheese and chile mixture.
Bake 45-50 minutes at 325 degrees F. Add Monterey Jack cheese during the last 10-12 minutes of cooking time.
Risa G., NJ: This is a good sauce for pasta and anything else you need a thick white sauce for like macaroni and cheese. Just add reduced fat cheese.
WHITE SAUCE WITH GARLIC
Adapted from In the Kitchen with Rosie
5 garlic cloves, peeled and minced
1 tablespoons all purpose flour
12 oz. evaporated skim milk
1/8 tsp. ground nutmeg
1/8 tsp. red hot pepper flakes
1/2 cup chopped fresh basil
Preheat a small saucepan for about 1 minutes over medium heat, then spray it twice with PAM. Toss in the garlic and flour, then whisk in the evaporated skim milk. Add the nutmeg and red hot pepper flakes. Whisking constantly, bring the mixture to a boil and continue to cook for about 5 minutes, until thickened. Reduce the heat to the lowest setting and stir in the basil.
NOTE: I've found that it doesn't get thick enough. So, I make a cornstarch slurry but putting 1 teaspoon of cornstarch in a separate bowl and adding 1 tablespoon of water or liquid to it and stirring. Then I add it to the sauce and stir constantly until it is thick.
Reduce the heat to the lowest setting
MAMMA'S EGGPLANT SAUCE
From Spaetzle2, DC
Source: Eat this it'll make you feel better! by Dom DeLuise
1 lb. uncooked spaghetti
1 medium eggplant, peeled and cut into 1 inch cubes*
2 tablespoons flour
2 garlic cloves, minced
6 tablespoons olive oil
1 onion chopped
2 cans (28 oz. each) crushed tomatoes
1 (6 oz.) can tomato paste.
6 leaves fresh basil, chopped
Black pepper
1/2 teaspoon sugar
Grated Paremsan cheese (for serving)
Cook spaghetti according to package directions; drain.
Meanwhile, sprinkle eggplant cubes with flour and toss to coat well: set aside.
In a large saucepan, heat oil and add eggplant. Brown lightly, stirring frequently. Remove eggplant to absorbent paper to drain.
Place garlic and onion the saucepan, adding a little more oil if necessary, and cook until lightly browned. Stir in tomatoes, tomato paste, basil, pepper and sugar. Simmer gently, uncovered, for 15 minutes, stirring occasionally.
Add eggplant and heat gently, covered 15-20 minutes longer, or until eggplant is fork-tender.
Serve over spaghetti, with Parmesan cheese.
*Zucchini and Carrots cut into 1-inch pieces and added at the same time as the eggplant. Good enough to serve as a side dish.
SueA, CA: I love this salsa with grilled or smoked meats.
NECTARINE SALSA
Source: Gourmet Magazine, 1995
8 nectarines peeled and diced (about 2 cups, chopped)
1/2 cup diced red pepper
1 cup finely chopped red onion
2 tablespoons minced garlic
1 tablespoon minced jalapeno pepper or to taste
1/4 cup minced scallion
1/4 cup plus 2 tablespoons chopped fresh cilantro
1/4 cup orange juice
1 tablespoon honey
In a large bowl toss together all the ingredients; add salt and pepper to taste.
Peach, Plum, Blackberry Cobbler
PEACH, PLUM, BLACKBERRY COBBLER
From: SueA, CA
Source: Bon Appetit magazine, August 1995
6 peaches, peeled, pitted, sliced
2 red plums, halved, pitted sliced
1 (1 1/2 pint) basket blackberries (or 1 1/2 cups frozen, unthawed)
2/3 cup plus 1 tablespoon sugar, divided use
3 tablespoon quick-cooking tapioca
3/4 cup plus 2 tablespoons all purpose flour, divided use
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated lemon peel
5 tablespoons chilled unsalted butter, divided use
6 tablespoons chilled heavy (whipping) cream
3 tablespoons golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of ground cloves
Sweetened whipped cream (for serving)
Preheat oven to 400 degrees F.
Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and toss to blend.
Bake until tender and bubbling thickly, about 50 minutes. Cool 10 minutes.
Meanwhile, mix 3/4 cup flour, baking powder, salt, and remaining 1 tablespoon sugar in medium bowl. Add lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal.
Add cream; stir until moist clumps for. Gather into ball. Using floured hands, pat out dough on floured surface to 6 equal rectangles; set aside.
Mix brown sugar, spices and remaining 2 tablespoon flour in bowl. Add remaining 2 tablespoons butter; using fingertips rub in until topping mixture begins to clump together.
Place biscuits atop hot cobbler. Top with brown sugar mixture.
Bake until biscuits are golden, about 25 minutes. Cool 30 minutes.
Serve with cream.
ORANGE-SOY MARINADE FOR FISH
From SueA, CA (from a friend)
Should serve around 4
1/2 cup soy sauce
1/4 cup catsup
1/4 cup chopped parsley
1/2 cup orange juice
2 cloves garlic, mashed
2 tablespoons lemon juice
1 teaspoon ground black pepper
1 1/2 pounds firm white fish (about 1 inch thick)
Combine the marinade ingredients in a bowl or zip-type heavy bag. Marinate the fish for about 1 hour. Remove fish from marinade. Boil marinade for a few minutes.
Grill fish about 4 inches above hot coals for about 8 minutes; flip fish and grill other side for around 7 minutes. Brush with marinade during cooking.
Note: The marinade doesn't smell too wonderful on its own but it is terrific on the fish - I love it with Orange Roughy.
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