Carol’s Comfort Foods

Yield: 12 tartlets

INGREDIENTS

2 frozen puff pastry sheets, thawed

1 tablespoon butter

1 tablespoon olive oil

¼ cup finely sliced red onion

¼ cup finely sliced yellow onion

2 scallions, finely sliced

1 tablespoon finely chopped chives

1 egg

1/3 cup heavy cream

1 teaspoon salt

3 ounces goat cheese

PREPARATION

Preheat oven to 375 degrees F

Take a 2 ½ inch round cookie cutter and cut out 12 rounds from the 2 sheets of puff pastry.  Press the rounds of dough into a 12 mini muffin tin to form a cup and allowing room for the filling.  Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depending on length of time before baking tartlets).

In a skillet, combine butter and oil and then add the onions.  Cook gently until the onions are translucent and caramelized, stirring frequently for about 15-20 minutes.  Once cooked, add the scallions and chives.  Set aside to cool slightly.

In a bowl, whisk together the egg, cream and salt.  Add the cooked onions to the egg mixture, stirring thoroughly.  Pour into the prepared pastry cups with a spoon.  Break up the goat cheese and place on top of the tartlets.  Bake for 20-25 minutes.  Remove from oven and serve immediately.

Source:  Danny Boome – FoodNetwork – Episode #RB0107

Yield: 12 Servings

INGREDIENTS

1 lb navy or great northern white dried beans

1 medium sweet onion, finely chopped

10 sprigs of parsley, finely chopped

2 teaspoons rosemary or thyme, finely chopped

1 bay leaf

2 potatoes, peeled and chopped into cubes

2 cloves of garlic, finely chopped

2 cups of ham, chopped into 1 inch cubes

1 medium carrot, chopped into small pieces

1 6 ounce can of tomato paste

8 cups of water or chicken stock

Salt and pepper to taste

PREPARATION

Place dried beans in a large pan and cover with 2 inches of cold water.  Bring to a boil and simmer for 5 minutes.  Remove from heat and cover.  Let sit for 1 hour and then drain the water from beans and set beans aside.

In a large stockpot, combine the beans, herbs, ham, onion, carrot, garlic, tomato paste and chicken stock or water.  Bring to a boil and then cover and simmer for about 1½ hours or until beans and vegetables are tender.  Remove bay leaf and discard before serving.  Serve soup piping hot with salad and crusty bread.

Note: For a vegetarian version, omit the ham and use vegetable stock or water.

Perfect on a cold, winter’s day!

Yield: 6 Servings

INGREDIENTS

1 tablespoon unsalted butter

1 cup diced celery

1 cup diced onion

1 cup sliced carrots

1 glove garlic, finely chopped

1 teaspoon dried thyme

4 cups chicken or vegetable broth

2 tablespoons cornstarch, dissolved in cool water

¼ cup cheddar cheese powder (optional)

8 ounces sharp Vermont cheddar cheese, grated

¾ cup cream or half and half

Salt and freshly ground pepper to taste

Pinch of cayenne or red pepper (optional)

PREPARATION

Melt the butter in a stockpot.  Add the celery and onions and sauté until the onions are tender and translucent.  Add the carrots, garlic, thyme and broth and simmer for about 15 minutes, until the carrots are tender.  Whisk in the thickener, cheese powder, cheese and cream, stirring until the cheese is melted.  Adjust the seasonings with the salt, pepper and cayenne pepper.  Serve hot with crusted bread. Soups are so easy to make and delicious on those cold, winter nights that we have in much of the country. 

See how easy it is:  Chop up onions and celery and saute until tender; then add carrots, garlic and thyme and continue to cook for about 15 minutes:

 Once the veggies are nice and tender, add in your stock and simmer for about another 20 minutes:

 Next up is to add the cornstarch, heavy cream or half & half, all the grated cheese and remaining spices into the stock pot.  Whisk this thoroughly so the soup stays nice and smooth and creamy and bring to just below a simmer.

 Viola’ you have a creamy soup, full of cheddar cheese flavor.  Serve with a crusted loaf of bread and a salad and you’re in business.  Your friends will think you spent hours in the kitchen making this great soup.   We know better, but I won’t tell.

Source:  King Arthur Flour Website

Yield:  6 Calzones

INGREDIENTS

1 ½ cups chopped broccoli florets

1 ½ cups fresh corn kernels (about 3 ears or use frozen that has been cooked and drained)

1 cup shredded mozzarella cheese

2/3 cup ricotta cheese

4 scallions, finely chopped

¼ cup chopped basil

½ teaspoon garlic powder

¼ teaspoon freshly ground pepper

All-purpose flour for dusting

20 ounces whole wheat or white pizza dough, thawed if frozen

2 teaspoons canola oil

PREPARATION

Position racks in the upper and lower thirds of oven.  Preheat oven to 475 degrees F.  Coat 2 baking sheets with cooking spray or line with parchment paper.  Combine the broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.  On a lightly floured surface, divide the dough into 6 pieces.  Roll each piece into an 8-inch circle.  Place a generous ¾ cup filling on one half of each circle, leaving a ¼ inch border of dough.  Brush the border with water and fold the top half over the filling.  Fold the edges over and crimp with a fork to seal.  Make several small slits in the top to vent steam; brush each calzone with oil.  Transfer the calzones to the prepared baking sheets.  Bake the calzones, switching the pans halfway through the baking, until browned on the top, about 15 minutes.  Let cool slightly before serving.

Time Saver Tip – Look for balls of fresh pizza dough at your supermarket in the bakery section to use for the calzones.

Adapted:  EatingWell Magazine – July/August 2007

Yield: 4 Servings

INGREDIENTS

1 seedless cucumber, sliced

½ small onion, thinly sliced

2 cups small tomatoes, cut into quarters

¼ cup oil and vinegar dressing, I prefer Newman’s Own Olive Oil & Vinegar Salad Dressing

½ teaspoon lemon zest

1 tablespoon freshly squeezed lemon juice

Salt and freshly grated pepper to taste

PREPARATION

Stir together cucumber, onion and tomatoes.  Add olive and vinegar dressing, lemon zest and lemon juice.  Toss to coat and salt and pepper to taste.

Yield: 8 Servings

INGREDIENTS

1 package frozen chopped spinach, thawed and drained

2 cans black beans, drained and rinsed

2 packages reduced salt taco seasoning

6 ounces of carrot puree – Time Saver Tip – can use 6 ounce jar of pureed carrots for babies

8 Flour or Whole Wheat Tortillas

SUGGESTED TOPPINGS

Grated Mozzarella cheese

Sour Cream

Tomatoes

Black Olives

Lettuce

Onions, finely chopped

PREPARATION

Over medium heat, place black beans, spinach, taco seasoning and carrot puree into a non-stick skillet and bring to a simmer.  Continue to simmer for about 10 minutes.  To serve: assemble the burritos with desired toppings.     

Yield: 4 Servings

INGREDIENTS

2 cups assorted cherry, grape and teardrop tomatoes, halved or quartered

½ small red onion, finely chopped

3 tablespoons olive oil, plus additional for brushing

3 tablespoons chopped fresh basil

½ cup fresh spinach, chopped

½ lb feta cheese, crumbled

1½ tablespoons balsamic vinegar

1 large loaf focaccia – halved horizontally (reserve other half for another use)

1 garlic clove, peeled and halved

PREPARATION

Combine halved tomatoes, finely chopped onions, 3 tablespoons olive oil, chopped fresh basil and spinach, feta cheese and balsamic vinegar in medium bowl; season with salt and freshly grated black pepper.  Cover and let stand at room temperature, tossing occasionally.  Tip:  Can be made up to 2 hours in advance.

Preheat broiler.  Place focaccia half, cut side up, on baking sheet and brush bread with olive oil.  Toast bread in broiler until it is golden brown, watching closely so it doesn’t burn, about 2 minutes.  Remove bread from broiler and immediately rub the cut side of bread with halved garlic, then cut focaccia crosswise into 4 equal pieces.  Top the toasted focaccia with the tomato mixture and drizzle lightly with additional olive oil.

Recently a friend gave us some wonderful fresh green beans from her garden.  This recipe is a great alternative to simply boiling or steaming the green beans.  They were delicious - very flavorful and with layers of flavors thanks to the wine and basil. 

Yield: 6 Servings

INGREDIENTS

1-1/2 lb fresh green beans, trimmed

2 tablespoons unsalted butter

1 tablespoon olive oil

3 large shallots, thinly sliced

2 gloves garlic, minced

1-14-½ ounce can diced tomatoes

¼ cup dry white wine

2 tablespoons thinly chopped fresh basil

Salt and freshly ground black pepper

PREPARATION

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3-5 minutes.  Drain and rinse in cold water.  Drain well and set aside.

Melt the butter in a large, heavy skillet over medium heat.  Add the shallots and garlic and saute until tender.  Add the tomatoes and cook until heated through, about 3 minutes.  Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes.  Stir in the white wine and basil.  Simmer about 2 minutes longer.  Season with salt and pepper, to taste.  Transfer to a serving bowl and serve immediately.

Giada de Laurentiis, FoodNetwork – Episode# FSSPO4

Orzo (OHR-zoh) – In Italian this means “barley”, but it’s actually small rice-shaped pasta, that is smaller in size than a pine nut. Orzo is ideal for soups and can be used as a substitute for rice.

Yield: 6 Servings

INGREDIENTS

1 pound orzo

2 tablespoons olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5 ounce) can diced tomatoes, juices drained

1-1/4 cups whipping cream

1 cup frozen peas thawed

¾ cup freshly grated Parmesan cheese

Salt and freshly grated black pepper 

PREPARATION

Bring a heavy saucepan of salted water to boil over high heat. Add the orzo and cook until tender, about 8 minutes, stirring often. Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat the oil in a heavy, large frying pan over medium heat. Add the shallot and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan cheese to the mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and freshly grated black pepper and serve. 

Source:  Giada De Laurentis - FoodNetwork - Episode #El1F01

Yield: 4-6 Servings

INGREDIENTS

1 ½ cups heavy cream

1 sprig fresh thyme

Butter

2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices

¼ cup all purpose flour

Salt and freshly ground black pepper

½ cup grated Parmesan cheese, plus more for broiling

PREPARATION

Preheat oven to 375 degrees F

In a saucepan, heat up the cream with a sprig of thyme and chopped garlic. While cream is heating, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Sprinkle lightly with some of the flour and dot with slivers of butter. Remove cream from heat and pour a little over the potatoes. Top with grated Parmesan cheese. Repeat the same steps and make 2 more layers. Bake uncovered for approximately 45 minutes or until the potatoes are tender. Sprinkle with more Parmesan cheese and broil until the cheese is brown, about 5 minutes.

Adapted - Tyler Florence - FoodNetwork - Episode # BW2D14

CREAM CHEESE DUMPLINGS

Yield: 25-30 dumplings

INGREDIENTS

¼ cup sun-dried tomatoes in oil, drained and diced

6 ounces cream cheese, softened

2 garlic cloves, minced

3 tablespoons chopped fresh basil

½ teaspoon freshly ground pepper

¼ teaspoon salt

30 wonton wrappers

Vegetable or canola oil

PREPARATION

Stir together sun-dried tomatoes, cream cheese, garlic, basil, salt and pepper. Place 1 teaspoon of cream cheese mixture in the center of each wonton wrapper. Moisten the edges of the wonton wrapper. Fold two opposite corners together over the filling. Fold the remaining two corners together and pinch to seal. Twist top slightly to for a beggar’s purse shape. In a large heavy saucepan, pour in approximately 3 inches of oil and heat to 350 degrees F. Fry dumplings in batches until they are golden brown. Remove and drain on paper towels. Serve with Tomato Basil Vinaigrette.

TOMATO BASIL VINAIGRETTE

Yield: 2 ¾ cups

INGREDIENTS

3 cloves garlic

2 cups chopped Roma tomatoes, peeled and seeded

1 cup fresh basil leaves

¼ cup red wine vinegar

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

½ cup extra-virgin olive oil

Salt and freshly ground pepper to taste

PREPARATION

Mince garlic in food processor. Add tomatoes, basil leaves, red wine vinegar, balsamic vinegar and Dijon mustard. Process until smooth. Slowly add olive oil while continuing to process. Season to taste with salt and pepper. Set aside.

Recipe: Rebecca Lang – Athens Magazine – November, 2007

Yield: 4-6 Servings

INGREDIENTS

1-5 ounce bag mixed baby lettuces or spring greens

1 cup walnut pieces

4 ounces crumbled Gorgonzola cheese

2 – Golden Delicious apples

1 tablespoon lemon juice

Raspberry Vinaigrette Dressing

PREPARATION

Preheat oven to 350 degrees F

Place walnut pieces on a rimmed baking sheet and toast for approximately 7-10 minutes, turning once during baking. Remove from oven and cool. Peel and chop apples into small pieces, sprinkle with a bit of lemon juice to prevent the apples from turning brown. Place greens, apples and Gorgonzola cheese in a serving bowl. Toss with toasted walnuts and serve with raspberry vinaigrette dressing.

I found this fruit salad recipe in one of Ina Garten’s cookbooks and it’s a favorite. Very simple and doesn’t take long to assemble. The honey vanilla yogurt makes it really special.

Yield: 4-6 Servings

INGREDIENTS

2 cups plain yogurt

2 tablespoons good honey

½ teaspoon pure vanilla extract

½ orange juiced

1 banana sliced

½ pint fresh blueberries

½ pint fresh raspberries

1 pint fresh strawberries, hulled and cut in half

1 bunch of seedless green grapes, halved

PREPARATION

Combine the yogurt, honey and vanilla extract in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

During the summer, you can find heirloom tomatoes at many farmer’s markets or at Whole Foods. If not, just use your favorite red tomatoes in this recipe.

INGREDIENTS

6 Heirloom tomatoes

1 lb fresh mozzarella cheese

1/2 cup basil - chopped in ribbons

3 tablespoons extra virgin olive oil

Kosher salt

Freshly grated black pepper

PREPARATION

Slice the tomatoes and mozzarella (approximately ½ inch thick). Arrange on a serving platter and toss basil leaves on top. Drizzle with olive oil and add salt and fresh pepper to taste. Serve at room temperature.

Yield: 3-4 Servings

INGREDIENTS

baby carrots – 1 ½ lb bag

¼ cup good olive oil

Salt and freshly grated black pepper, to taste

1 tablespoon freshly chopped dill

2 tablespoons unsalted butter

PREPARATION

Preheat oven to 400 degrees F

Slice baby carrots on the diagonal and place them in a large bowl. Add olive oil, salt and pepper. Toss, so the carrots are well coated with the oil and seasonings. Place the carrots on a baking sheet and bake for approximately 30 minutes or until tender. Stir once or twice during the baking process. Remove carrots from oven and place in serving dish. Add the butter and toss until it is melted. Garnish with freshly chopped dill.

A staple in the summertime at picnics or BBQ’s, although really good anytime of the year. I’m not fond of pickle relish, so my recipe does not include adding relish. If you like, pickle relish can be included, approximately 1/2 teaspoon or to taste.

Yield: 12

INGREDIENTS

6 eggs

¼ cup good mayonnaise

½ teaspoon Dijon mustard

Salt and pepper to taste

Smoked paprika to garnish

PREPARATION

Hard boil eggs by placing eggs in a medium saucepan and fill pan with water, covering eggs with 1½ inches water. Bring to a boil and continue boiling eggs for 10 minutes. Remove eggs from heat and immediately run cold water on the eggs to stop cooking. Let eggs cool in cold water for a few minutes and then peel. Carefully slice eggs lengthwise and remove the yolk and place in a bowl. Set aside the egg whites for filling. Gently mash the yolks and then add mayonnaise, mustard, salt and pepper. Stir well and then spoon or pipe (using a pastry bag) the mixture into the egg whites. Sprinkle each with a dash of smoked paprika. Refrigerate until serving.

These are delicious on grilled hamburgers, bratwurst or “veggie burgers” .

Yield: ½ cup

INGREDIENTS

2 large sweet yellow onions, I prefer Vidalia

3-4 tablespoons unsalted butter

3-4 tablespoons vegetable oil

¼ teaspoon cayenne pepper

PREPARATION

Thinly slice the onions and separate them into rings and rough chop. In large skillet, cast iron preferred, melt butter and oil together. Add the onions to the butter and oil and cook over medium heat for about 10-15 minutes, stirring constantly until they start to soften. Reduce heat to low and cook for another 15-20 minutes, until the onions are caramelized and deep brown. Remove from skillet and drain on paper towels to absorb excess oil.

In the springtime, fresh asparagus is abundant and readily available in the markets. It’s a wonderful vegetable that is simple to prepare and very versatile. In addition to the standard green variety, you may also be able to find white stalks of asparagus that are grown underground and have a milder taste. You’ll also find purple asparagus which has a fruitier flavor. Asparagus is a good source of potassium, fiber, Vitamins B6, A, C and thiamin. It has no fat, cholesterol and is in low in sodium. All around, asparagus is a terrific vegetable to add to your dinner table.

Asparagus is simple to prepare and steaming is probably the most common, however great results can be obtained with pan or oven roasted asparagus as well.

STEAMED ASPARAGUS WITH LEMON

Yield: 4 Servings

INGREDIENTS

1-2 lbs slender asparagus spears, trimmed

½ fresh lemon

2 tablespoons unsalted butter, melted

PREPARATION

Place steamer rack in large pot. Add enough water to touch the bottom of the steamer rack. Place asparagus on the steamer rack. Bring water to a boil. Reduce heat to medium, cover and steam asparagus until tender, approximately 10 minutes. Remove asparagus from steamer and place on a platter and drizzle with melted butter and sprinkle with a little fresh lemon juice.

PAN ROASTED ASPARAGUS WITH THYME

Yield: 4 Servings

INGREDIENTS

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

5 large fresh thyme sprigs

1 ¼ lb slender asparagus spears, trimmed

Kosher salt

PREPARATION

Melt butter with oil and thyme sprigs in a heavy large skillet over medium high heat. Add asparagus in a single layer. Using tongs, toss to coat. Saute’ asparagus turning often until crisp tender and the asparagus begins to brown in spots, approximately 8 minutes. Remove from pan to a serving platter and sprinkle with salt and pepper, to taste.

ROASTED ASPARAGUS WITH LEMON

INGREDIENTS

3 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon finely grated lemon zest

2 lbs of fresh asparagus spears, trimmed

PREPARATION

Preheat oven to 425 degree F. Mix the lemon juice, olive oil and lemon zest in a large roasting pan. Add asparagus and toss. Sprinkle with salt and pepper. Roast asparagus until crisp-tender for approximately 20 minutes, until crisp-tender. Serve warm or at room temperature.

Sources: Michigan Asparagus Advisory Board

Pan Roasted Asparagus with Thyme - Bon Appetit – April 2008

Yields: 8 servings

INGREDIENTS

Pie

1 ½ lbs sweet potatoes, baked

1 ¼ cup plus 3 tablespoons light brown sugar, divided

1 egg

¼ cup milk

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon pure vanilla extract

1 cup white chocolate chips or chunks

1 – 10 inch deep-dish pie crust

Bourbon Sauce

2 sticks butter, cut into small pieces

1 cup plus 2 tablespoons brown sugar

½ cup heavy cream

¼ cup bourbon

Whipped cream to garnish

PREPARATION

Preheat oven to 350 degrees F

Cool, peel and mash sweet potatoes. Measure 2 ½ cups potatoes into a mixing bowl. Add 1 ¼ cups brown sugar and mix until smooth. Blend in egg. Add milk, cinnamon, nutmeg, and vanilla. Mix well. Fold in chocolate chips or chunks. Pour filling into crust. Sprinkle remaining 3 tablespoons of brown sugar over the filling. Place pie on a baking sheet on the bottom rack of the oven. Bake for 20 minutes. Move baking sheet with pie to the middle rack and continue baking for 30-40 minutes or until crust is golden and filling is slightly puffed. Remove from oven and cool.

To make sauce: Melt butter in a saucepan over medium heat. Add sugar and stir until completely dissolved. Slowly whisk in cream and then the bourbon. Use immediately or store for up to one week in the refrigerator. To serve, place 2-3 tablespoons of Bourbon Sauce on an individual plate. Top with slice of pie and add a dollop of fresh whipping cream.

Source: Athens Academy Parent Service Organization – Under the Magnolias - 1999

Serves 4-6

INGREDIENTS

5 cups chicken or vegetable stock

2 tablespoons olive oil

4 tablespoons unsalted butter

½ cup sweet yellow onion – finely chopped

1/3 cup white wine (warmed)

2 cups fresh or frozen green peas

1-½ cups Arborio rice

½ cup freshly grated Parmesan cheese

PREPARATION

In a large saucepan, bring the chicken or vegetable stock to a simmer and lower heat so the stock continues to barely simmer. In a large skillet with sides, over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Add the finely chopped onion and sauté until the onion is translucent, but not browned. Remove from the pan with a slotted spoon and reserve. Leave the drippings in the pan and add the rice. Sauté the rice for approximately 7 minutes until it becomes translucent, stirring constantly to ensure that the rice does not stick and burn. Add the warmed wine to the rice mixture and cook until the wine has almost evaporated.

Slowly begin to add in ½-1 cup of the warm stock to the rice, stirring constantly. When the liquid is almost all absorbed, add another ½ - 1 cup of stock to the rice. Continue this process until all the stock has been incorporated into the rice mixture. When you have incorporated about one half of the stock, add in the fresh or frozen peas to the rice mixture. They will cook along as you finish adding the remainder of the stock. Once rice has absorbed all the stock, it should be creamy and tender. Add in the remaining 2 tablespoons of unsalted butter and the grated Parmesan cheese and stir gently. Cover and let the risotto sit for about 5 minutes before serving.

Serves 4-6

INGREDIENTS

8 cups yellow squash (cubed or sliced)

½ yellow onion – finely chopped

3 eggs – slightly beaten

1-½ cups milk

8 tablespoons unsalted butter

1 tablespoon olive oil

1 box stove top stuffing – chicken flavor

PREPARATION

Preheat oven to 350 degrees F

In a large skillet, melt 4 tablespoons of butter and add olive oil. Add squash and saute until tender. Remove from skillet, saving the drippings. Add onions and saute until translucent. In large mixing bowl, combine squash, onion, eggs, package of stove top stuffing mix and 4 tablespoons of melted butter. Mix thoroughly and place in a large casserole dish. Bake for 50-60 minutes, until lightly browned. Remove from oven and serve immediately.

Serves 6-8

INGREDIENTS

Alfredo Sauce

8 ounces unsalted butter

1 ½ cups heavy whipping cream

1 ½ cups freshly grated Parmesan cheese

Freshly grated white or black pepper

Ricotta Cheese Mixture

2 cups ricotta cheese

1/3 cup freshly grated Parmesan cheese

¾ cup shredded mozzarella cheese

2 tablespoons chopped green onion

2 teaspoons freshly chopped parsley

½ teaspoon salt

½ teaspoon freshly grated black pepper

2 teaspoons freshly chopped basil

1 teaspoon dried oregano

1 ½ cups prepared Alfredo sauce

Vegetables

2 cups chopped carrots

1 cup chopped onions

1 tablespoon butter

2 cups chopped red bell pepper

2 cups chopped green bell pepper

2 cups broccoli florets

Fresh mozzarella slices – approximately 16 – ¼ inch slices

1 box of dry lasagna noodles

PREPARATION

Preheat oven to 350 degrees F

Cook the lasagna noodles as instructed, drain and set aside.

Alfredo Sauce: In a small saucepan over low heat, melt butter and then stir in Parmesan cheese until thoroughly blended in. Remove from heat and set aside to cool. When cool, measure out 1 ¼ cups of the sauce. Set aside the remaining sauce in the refrigerator, until serving time.

Ricotta Cheese Mixture: Combine ricotta cheese, 1/3 cup Parmesan cheese, ¾ cup shredded Mozzarella cheese, 2 tablespoons of green onions, 2 teaspoons chopped parsley, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried oregano, 1 teaspoon basil and 1 ½ cups cooled Alfredo sauce. Blend well and set aside.

In a large skillet, melt 1 tablespoon butter and add 1 tablespoon of olive oil. Add onions, carrots, broccoli and peppers. Saute’ lightly until the onions are translucent.

Grease bottom and sides of 13×9x2 inch baking dish. Lay out 4 cooked lasagna noodle strips to cover entire bottom of the baking pan. Spread 1¼ cups of the Ricotta cheese mixture evenly over the strips. Top with approximately 1/3 of the vegetable mixture and then place fresh mozzarella slices over the veggie mixture (6-8 per layer). Continue process with remaining noodles, veggies and sliced mozzarella cheese. Should make about 3 layers; finish off with a noodle layer on top. Spread top with approximately ½ of the reserved Alfredo sauce and sprinkle with grated mozzarella cheese. Cover lasagna with foil and bake in 350 degree oven for approximately 45-50 minutes. During the last 10 minutes of baking, remove the foil, so the cheese will get lightly browned. Remove from oven and let sit for about 15 minutes before serving.

Serves 6-8

INGREDIENTS

½ lb elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

½ cup yellow onion, finely diced

1 bay leaf

1 teaspoon smoked paprika

1 large egg

16 ounces sharp cheddar cheese, shredded

1 teaspoon kosher salt

Fresh grated black pepper

Topping

3 tablespoons butter

1 ½ cup panko bread crumbs

PREPARATION

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in flour and mustard and stir for about 3-5 minutes. Make sure it doesn’t have any lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg.* Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs and bake for 30 minutes, until lightly browned and bubbly. Remove from the oven and let it rest for five minutes before serving.

*Tempering: Cooking term where you slightly warm the egg mixture, prior to introducing it into the sauce. To temper, you need to add a small amount of the hot sauce mixture into the beaten egg and whisk it rapidly to make sure that the eggs do not solidify. Once the hot sauce is fully incorporated into the egg, you can then add the egg into your saucepan. If you add the egg to the sauce without tempering, your egg will scramble in the hot sauce!

Source: Alton Brown – Food Network – Episode EA1E10

These are a great alternative to frozen fries. You can toss with a variety of herbs or spices. We particularly like them with chopped parsley and chipotle seasoning. Spicy and delicious!

Serves 3-4

INGREDIENTS

2 russet potatoes – cut in ½ lengthwise and then cut halves lengthwise into fourths to make 16 large wedges

¼ cup extra-virgin olive oil

Kosher salt

2 tablespoons fresh chopped parsley

¼ cup freshly grated Parmigiano-Reggiano

PREPARATION

Preheat oven to 425 degrees F

Preheat baking sheet in the hot oven for at least 5 minutes

While the baking sheet is heating, toss the potatoes with the olive oil and ¾ teaspoon of salt in a large bowl. Place the potatoes onto the heated baking sheet in a single layer. Roast potatoes for 30-35 minutes, turning to ensure that they are crispy, browned and cooked through. Remove from oven and toss fries in a large bowl and toss with parsley and cheese.

Source: Tyler Florence – Food Network

Vegetarian Pide

This recipe is a home version based on one we had in Basel Switzerland.
Pide is a Turkish stuffed bread or seeded bread. Although this is not a
traditional recipe it is awesome.

Dough Recipe- Andrew’s easy pizza dough is really the best!

Baking Stone Method
Preheat your baking stone for 45 minutes.
Sprinkle with cornmeal before placing Pide on top to cook.

Cookie Sheet Method
Brush a cookie sheet with olive oil.
Spread the dough into a pinched oval shape.
Pinch and fold the edges to make a ridge.

Pide Filling
1 cup baby Spinach washed.
Do not dry. The liquid will steam the spinach and this will prevent the spinach from crisping.
1/2 cup crumbled feta cheese
1/2 cup chopped, shredded or torn fresh mozzerella cheese
1 egg, stir with a fork
5-10 garlic stuff olives sliced
2 cloves of garlic crushed.
1/2 tablespoon Olive oil.

Brush the dough with olive oil. Sprinkle the garlic on the olive oil.
Lay the spinach out covering the unpinched surface of the dough.
Add the cheese and olives. Drizzle the egg over the top.
Bake at 400 until pinched crust is browned. 10-15 minutes.

Slice in strips and serve.

SWEET POTATO SOUFFLE WITH WALNUTS

Serves 8

INGREDIENTS

4 cups sweet potatoes cooked and mashed

8 ounces cream cheese

½ cup unsalted butter

2 eggs beaten

¼ cup brown sugar

2 ½ tablespoons dry sherry (optional)

¼ teaspoon kosher salt

¾ cup chopped walnuts

½ teaspoon nutmeg (freshly grated, if possible)

PREPARATION

With electric mixer, blend cooked sweet potatoes, cream cheese and unsalted butter.  Add beaten eggs, brown sugar, sherry and salt.  Beat until light and fluffy.  Stir in the walnuts and place mixture in a buttered 9 inch casserole.  Sprinkle with nutmeg and bake at 350 degree F oven for approximately 45 minutes until heated thoroughly.

CORN SOUFFLE

Serves 4-6

INGREDIENTS

2 -14 oz cans of yellow cream style corn

1 cup frozen corn kernels – cooked and cooled

2 eggs, lightly beaten

½ cup heavy whipping cream

1 sleeve (1/4 –pound) “unsalted tops” soda crackers – crushed

¼ cup chopped flat leaf parsley

2 tablespoons unsalted butter

Kosher salt and grated pepper

PREPARATION

Preheat oven to 350 degrees

In a large bowl, add the cream style corn and cooled frozen corn kernels and mix together. In a small bowl, beat 2 eggs slightly and then add the heavy whipping cream and whisk. Combine the eggs with the corn mixture, then mix in the crushed soda crackers. Finally, blend seasonings and chopped parsley into the corn mixture.

Scrape into a buttered 4 quart casserole and dot with unsalted butter. Bake uncovered for 30-40 minutes or until it is lightly browned on top and springs back to the light touch.

INGREDIENTS

Cake Batter

2 cups granulated sugar

1 ¼ cups cooking oil

4 eggs

3 cups grated carrots

2 cups all purpose flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup chopped walnuts

Cream Cheese Frosting

3 oz cream cheese – softened

¼ lb butter – softened

2 cups powdered sugar

2 tsp pure vanilla extract

PREPARATION

Sift dry ingredients into a large mixing bowl. Using an electric mixer, add the oil to the dry ingredients, mixing well. Beat in one egg at time, mixing thoroughly after
each egg. Add carrots and walnuts to the batter and mix well.

Pour cake batter into a greased 13×9x2 pan and bake for 45-55 minutes in a 350 degree oven. The cake is done when a toothpick plunged in the middle of the cake comes out clean. Remove from oven and let cool.

To make the frosting, combine the cream cheese, butter and vanilla in a mixing bowl. Beat the mixture until it is smooth and creamy. Add the powdered sugar and blend. Frost the cake after it has completely cooled. Make sure to refrigerate the cake, due to the cream cheese content in the frosting.

Serves 6

INGREDIENTS

1 lb fettuccine or other pasta

1 stick of unsalted butter

¼ cup finely chopped parsley

4 cloves of garlic – finely chopped

1 pint or 16 ounces of heavy whipping cream

1 cup grated Parmigiano-Reggiano

Salt and pepper, to taste

PREPARATION

Prepare pasta according to directions.

While pasta is cooking, in a large skillet, melt butter and then add garlic. Saute for approximately 1-2 minutes until garlic is softened, but not browned. Add whipping cream and slowly heat.

When pasta is cooked, drain thoroughly in a colander and place in a large bowl. Pour the cream mixture over the hot pasta and add the Parmesan-Reggiano cheese, chopped parsley, salt and grated black pepper. Toss until the cheese melts and the sauce will thicken.

Plate and garnish with chopped parsley.

Bunny Love Carrot Cake

Serving Size: 10

2 cups carrots grated, packed- I prefer the larger grate, because you can taste more of the fresh carrot flavor.

1 1/2 cups raw sugar

1 3/4 Chai Tea, or water

1 cup raisins or sultanas/ you can also add chopped dried apricots, plums and peaches.

2 teaspoons vanilla extract- Highest quality.

2 cups white wheat or all purpose flour

1 cup whole wheat flour

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1 teaspoon sea salt

1 teaspoon baking soda

2 teaspoons baking powder

Stir all of the ingredients together until well mixed.

Preheat the oven to 325F. Prepare a 10 inch cake pan (grease lightly and flour). Bake until firm and a knife inserted into the cake comes out clean, about 1 hour.

From Demetria’s upcoming cookbook, Veggie on the Edge.© Demetria Clark 2007

Fat Free Frosting for Carrot Cake

1.5 Bananas- Blend until Smooth

2 tablespoons Lemon Juice

1 1/4 cup Evaporated Cane Juice or Vegan Powdered Sugar

1 tsp. Vanilla Extract

2 tbsp. white flour

Blend all Together until smooth.

If the mixture is too dry add a tsp. “milk” (spelt, soy, etc..) and mix in well.

If the mixture is too wet add a tablespoon of powdered sugar or flour.

©Demetria Clark 2008

Kahlua Fat Free Cupcakes
According to my research Kahlua is vegan.
Serving Size : 10

1 cup applesauce
1 1/2 cups sugar (vegan raw, your choice)
1 1/2 cups water
3 tbs. Kahlua
2 tablespoon vanilla extract
2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger

Preheat oven to 350 degrees
Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.

Depending on the type of flours used you may need to add more water or a tablespoon more flour.
Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Kahlua Frosting- Traditional (Not Fat Free)
Ingredients

6 tbs. sunflower shortening, or another vegan shortening, or margarine
1 lb sifted evaporated cane juice/vegan powdered sugar or traditional powdered sugar
3 tbs. unsweetened cocoa
5 tbs. Kahlua
Blend together well. If the mixture is too stiff add more Kahlua one teaspoon at a time.

Fat Free Kahlua Frosting
1.5 Bananas- Blend until Smooth
5 tsp. Kahlua
1 cup Evaporated Cane Juice or Vegan Powdered Sugar
1/2 cup Cocoa Powder
1 tsp. Vanilla Extract
1 tbsp. white flour
Blend all Together until smooth.
Mix in cocoa powder.
If the mixture is too dry add a tsp. “milk” and mix in well.
If the mixture is too wet add a tablespoon of cocoa powder.

Fat Free Vegan Cupcakes

All Fat Free Recipes have no added fat.

Some of the ingredients may have naturally occurring fats.

Serving Size : 10

1 cup applesauce
1 1/2 cups sugar (vegan, raw, your choice)
1 3/4 cups water
1 tablespoon vanilla extract
2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Preheat oven to 350 degrees
Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.
Depending on the type of flours used you may need to add more water or a tablespoon more flour.
Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Frost with Fat Free Chocolate Fudge Frosting or the frosting of your choice.