Ingredients

• 4 red onions, sliced thickly
• 3 eggplants, sliced thickly
• 1 Tablespoon ground sea salt
• 1/3 cup olive oil plus extra for grilling
• 1/4 cup balsamic vinegar
• 1/4 cup freshly chopped basil
• salt and pepper

Sprinkle eggplant slices with salt on both sides and place in a colander to drain for 1 hour.

Dry eggplant slices with paper towels.

Heat grill to medium high.

Brush onion slices and eggplant slices with olive oil on both sides and grill until tender with char marks on both sides, about 5-7 minutes per side.

Place nicest looking slices alternatively around the edge of a serving platter, attractively.

Chop the remaining onion slices and eggplant into large chunks and place in a large bowl.

Add basil, olive oil, balsamic vinegar and salt and pepper to a measuring cup. Toss 3/4 of dressing using all of the basil in the chopped vegetables and toss to coat well.

Add chopped seasoned vegetables to the center of the platter, mounding up attractively.

Drizzle remaining dressing over sliced vegetables on the side.

Keep at room temperature until ready to serve.

Cook’s Note: Make up to 4 hours ahead of time.

Bring it to your next barbecue or picnic and watch it disappear right before your eyes.

Ingredients

• 2 cups cooked rice
• 2 cans black beans, drained and rinsed
• 2 cups frozen corn, thawed
• 2 red peppers, diced and seeded
• 1/4 cup each chopped fresh parsley and mint
• 6 green onions, chopped green and whites
• 1/4 cup red wine vinegar
• 2 Tablespoons freshly squeezed lemon juice
• grated rind of 1 lemon
• 2 large garlic cloves, chopped
• 1/2 Tablespoon chili powder
• salt and pepper to taste
• 3/4 cup olive oil

In a large mixing bowl, combine rice, beans, corn, peppers, parsley, mint and green onions.

In a measuring cup, combine the remaining ingredients except the olive oil, stir well. Using a whisk, whisk in slowly the olive oil until emulsified.

Pour salad dressing over salad and toss to combine.

Cover with plastic wrap and refrigerate until ready to use.

Cook’s Note: Make the day before for best results. Bring to room temperature to serve.

I am thinking that this would make an amazing pizza party and I am thinking of who I can invite to that party as I type.

You will thank me for this one!

Amazingly crispy delicious crust

For pizza dough:

• 2/3 cup lukewarm water (105°F.-115°F.)
• a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
• 1/2 teaspoon sugar
• 2 tablespoons olive oil
• 1 3/4 + 1/4 cup, all-purpose flour, divided
• 1/4 cup finely ground yellow cornmeal
• 2 teaspoons coarse sea salt

For pizza toppings:

• your favorite pizza sauce
• 3/4 cup grated mozzarella cheese
• 1/4 cup chopped ham
• 1/2 cup chopped pineapple

In a large bowl stir together half of the water, yeast, and sugar and let stand until foamy, about 10 minutes.

Stir in the remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until mixture forms a dough.

Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as needed to prevent dough from sticking and knead until smooth and elastic, about  5 to 10 minutes.

Put dough in an oiled deep bowl and turn to coat with oil.

Let dough rise, covered with plastic wrap, in a warm place for about 1 hour, or until doubled in bulk, and punch down.

Form dough into 4 balls.

Makes enough dough for four 10-inch thin-crust pizzas.

To roll out pizza dough for grilling:
Lightly brush a baking sheet with olive oil.

On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter).

Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap.

Repeat  with remaining dough balls, individual baking sheets and plastic wrap as above, ensuring that entire baking sheet is sealed with plastic wrap. Stack baking sheets on top of each other and refrigerate.

(Chill dough until firm, about 1 hour and up to 4 hours.)

Grilling Pizza Instructions

Heat up grill to medium high heat. Lightly oil racks and place dough on grill. Grill covered for about 3 minutes and turn 45 degrees.

Grill covered for an additional 1-2 minutes or until the bottom is crispy.

Turn dough over and quickly add sauce, ensuring to cover to the edge of the pizza. Add ham, pineapple chunks and cheese.

Cover the grill and reduce heat to medium low. Cook until crust is crispy and the cheese is melted, about an additional 4 minutes.

Transfer to cutting board and cut with a pizza wheel.

Grilled Shrimp, Pesto, Mushroom and Artichoke Pizza

Salty, thin crust and incredibly delicious!

Ingredients

• Pizza Crust (from above)
• Prepared pesto sauce
• Mozzarella cheese
• chopped black olives
• sliced mushrooms
• cooked shrimp
• chopped red onion
• chopped canned artichoke hearts

Add the pesto sauce to the second side of the pizza dough. Add the desired amount of mozzarella cheese to cover. Top with desired amount of remaining ingredients.

Cook with lid down for 2-4 minutes or until the crust is crispy and the cheese is melted.

I would easily make this for company but instead of short ribs, which are wonderful and messy, I think I would make it as a pot roast and use a sirloin roast.

• 2 Tablespoons olive oil
• 1 red onion, chopped
• 4 stalks celery, chopped
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 1 1/2 teaspoons curry powder
• 2 Tablespoons brown sugar
• 1 Tablespoon molasses
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon chopped ginger
• salt and pepper
• 2 lbs. beef ribs, split individually
• 2 cups water

In a large stock pot, heat olive oil over medium high heat and saute onion, red pepper, celery and garlic until tender, about 5 minutes. Add curry, brown sugar, molasses, Worcestershire sauce, ginger and salt and pepper, stirring until well combined.

Add beef ribs and stir to coat well. Add water to pot and cover with a lid. Reduce heat to low and simmer for 2 – 2.5 hours until meat is tender and falling off the bone and sauce is reduced and thickened.

Serve immediately.

Cook’s note: Substitute any beef roast for a tender pot roast.

• 1 Tablespoon vegetable oil
• 1 Tablespoon onion, chopped
• 1 clove garlic, chopped
• 1/2 teaspoon ginger, chopped
• 1/3 cup mushrooms
• 16 won ton wrappers
• vegetable oil to fry in
• salt

Fry onion, garlic and ginger in oil for 2 minutes. Add mushrooms and fry for an additional 2 minutes. Remove from heat. Season with salt and pepper and cool mixture.

Place 1 teaspoon of filling in the center of wonton wrapper. Bring opposite corners together in center to make a beggars purse look. Make sure to seal edges well.

Heat vegetable oil to hot and deep fry wontons until crisp. Drain on paper towels and immediately season with salt.

Serve hot immediately.

Serve with Piquant Dipping Sauce.

Crunchy Healthy Chickpea Snack

Ingredients

• 1 can chickpeas, rinsed and drained
• 1 Tablespoon olive oil
• 2 teaspoons chili powder
• 1 1/2 teaspoons each ground cumin and dried oregano
• 1/4 teaspoon salt
• pinch pepper

In a bowl, combine all ingredients and spread on a foiled lined rimmed baking sheet.

Bake in a 350F oven for 1 1/4  – 1 1/2 hours or until golden and crisp.

Can be stored in an airtight container for up to 3 days.

Makes 2 cups.

Makes 8 Servings.

Ingredients

• 1/4 cup butter
• 1 cup long grain rice
• 1/2 cup uncooked fine egg noodles or vermicelli
• 2 3/4 cup chicken broth
• 2 Tablespoons minced fresh parsley

In a large saucepan, stir butter, rice and noodles until light brown, about 3 minutes.

Stir in broth and bring to a boil. Cover with lid and reduce heat to a simmer. Cook until pasta and rice are tender, about 20-25 minutes.

Stir in parsley and serve.

Makes 4 Servings.

Ingredients

Dough

• 4 cups flour
• 1 oz. cake yeast
• 1 cup butter
• 3 egg yolks
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• powdered sugar for rolling

Poppy Seed Filling

• 1 lbs. poppy seeds
• 2 cups milk
• 1 1/2 cups sugar
• 1/2 cup butter
• 1 cup raisins

Nut Roll Filling

• 1 lbs. ground walnuts
• 1 Tablespoon melted butter
• 1 cup sugar
• 3 Tablespoon milk
• 1 teaspoon vanilla

Dough: Put flour in bowl and crumble yeast into flour. Cut in butter until it resembles coarse meal like for a pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry yeast is used). Mix well with flour mixture.

Divide into 4 rolls and wrap in plastic wrap; refrigerate overnight.

Roll out into rectangles on a surface with powdered sugar. Fill by spreading filling evenly over rectangle, leaving about 1 1/2″ around the edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and place on a greased cookie sheet.

Bake in a 350F oven for 45 minutes.

Poppy Seed Filling: combine all ingredients in a saucepan and simmer for 30 minutes. Let cool.

Nut Roll: Mix all ingredients together well.

Makes 12 Servings

Ingredients

• 42 club crackers (2.5” x 1“)
• 1/2 cup butter
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup slivered almonds

Line a 15“x10“x1” pan with foil making sure to have edges hang over to remove cookies after baking.

Line prepared pan with crackers in a single layer.

In a saucepan, melt butter and add sugar; bring to a boil and boil for 2 minutes stirring often. Remove from heat and stir in vanilla. Pour over crackers and sprinkle with almonds.

Bake in a preheated 350F oven for 10-12 minutes until lightly browned.

Immediately remove from baking pan and let cool. Cut into squares.

Cookies freeze well and makes 42 cookies.

Makes 12 Servings

• 2 cups butter
• 4 cups flour
• 2 teaspoons baking soda
• 2 cups brown sugar
• 1 teaspoon salt
• 24 oz. chocolate chips
• 2 cups sugar
• 8oz. Hershey chocolate bar, grated
• 5 cups oatmeal
• 4 eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 3 cups chopped nuts of your choice

Process oatmeal in a food processor or blender until a fine powder.

Cream together butter and both sugars. Add eggs and vanilla and mix with flour, oatmeal, salt and baking powder and soda. Add chocolate chips, Hershey bar and nuts.

Roll into balls and place 2” apart on a cookie sheet and bake for 10 minutes in a 375F oven.

Makes 112 cookies

Crunchy, light batter makes any fish taste good!

Ingredients

• 2 cups flour
• 1 egg
• 5 oz. milk
• 5 oz. flat beer
• 1/2 teaspoon salt
• vegetable oil or shortening for frying
• favorite fish fillets, haddock, pollack etc.

In a mixing bowl, add flour and make a well in the center. Mix in egg and milk from the center out with your fingers. Add beer and salt and mix well. Let stand for5-10 minutes before dipping fish in.

Dip in favorite fish in the batter and slowly lower in 375F oil and cook until golden brown on all sides. Drain on paper towels or newspaper and sprinkle with salt immediately.

Serve with vinegar and french fries.

Batter will be very thick.

Makes 4 servings

Ingredients

• 12 slices bread, crusts removed
• olive oil

Using a rolling pin, roll out each bread slice until very thin. Press into a muffin tin and trim excess. Brush with olive oil and bake in a 425F oven for 10 minutes or until brown and crisp.

Cool for 5 minutes in the pan before removing to a wire rack to cool completely.

Makes 12 Servings

• 1.5 lbs. small shrimp, shelled
• all purpose flour seasoned with salt and cayenne
• vegetable oil for frying

• 4 Tablespoons minced peeled fresh gingerroot
• 1 1/3 cup mayonnaise
• 6 Tablespoons Dijon mustard
• 8 slices rye bread, toasted lightly
• 20 radishes, trimmed and sliced thin
• 2 cups lightly packed alfalfa sprouts
• 8 watercress sprigs for garnish
• 4 teaspoons fresh lemon juice or to taste

In a plastic bag, toss the shrimp with the seasoned flour to coast them, transfer shrimp to a large sieve and shake off excess flour.

In a kettle, heat 1” of vegetable oil over medium heat until it registers 375F on a deep fat thermometer and fry the shrimp in batches, stirring occasionally for 1 minute, or until they are cooked through. Transfer to paper towels to drain and lightly season with salt.

In a bowl, combine ginger root, mayonnaise and mustard until the mixture is well combined and spread 1 Tablespoon of the ginger mayonnaise on each piece of toast.

Arrange the radishes, alfalfa sprouts and shrimp decoratively on the toast and tuck a watercress sprig into each sandwich.

Stir the lemon juice into the remaining mayonnaise and serve the sandwiches with mayonnaise drizzled over top.

Makes 4 Servings

• 1/2 cup orange juice
• 1/4 cup vegetable oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoon sugar
• 1 teaspoon orange rind
• 1/4 teaspoon salt
• 1 medium iceberg lettuce, ripped into bite sized pieces
• 2 cup red leaf lettuce, ripped into bite sized pieces
• 1 avocado, sliced, dipped into 1/4 cup orange juice
• 1 cucumber, sliced
• 1/2 red onion, sliced and divided into rings
• 11 oz. can mandarin oranges
• 1 red apple, cored and sliced
• 1 cup toasted pecans

In a large mason jar, combine orange juice, vegetable oil, red wine vinegar, sugar, orange rind and salt. Shake to combine and refrigerate until ready to use.

(Can be made up to 2 days ahead)

Combine all other ingredients in a salad bowl and just before serving toss with dressing to coat evenly.

Serve immediately.

• 1 medium butternut squash, peeled, cut into 1” dice
• 1 1/2 teaspoon grated fresh ginger
• 1 teaspoon grated orange rind
• 1 teaspoon salt
• freshly ground pepper to taste

Put squash cubes in medium saucepan and cover with cold water. Place over medium high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.

Transfer squash to food processor. Add ginger, orange rind and blend until smooth. Add salt and pepper and serve immediately.

Make 4 Servings

Ingredients

• 1.5 lbs. flank steak, cut into 1/4″ slices
• 2/3 cup + 3 Tablespoon water
• 1/2 teaspoon baking soda
• 3 Tablespoon dry sherry or rice wine
• 1 egg white
• 3 1/2 Tablespoons cornstarch
• 2 Tablespoons oil
• 2 green onions, cut into 1/2″ pieces
• 3 Tablespoons dried orange peel*
• 3 thin slices of ginger, chopped
• 1 hot pepper, seeded, chopped
• 1/4 cup chicken broth
• 3 Tablespoons light soy sauce
• 2 Tablespoons sugar
• 1 teaspoon sesame oil
• 4 cups vegetable oil
• 10 small dried hot red peppers, or to taste
• orange peel from 1 orange

In a mixing bowl combine 2/3 cup water and baking soda and toss with beef. Refrigerate for a minimum of 1 hour or overnight. Rinse thoroughly under cold water and pat dry.

* Dried orange peel: Remove peel from 1 orange making sure to have no white pith, cut into 1” squares and add to a baking sheet. Let stand in a warm place until thoroughly dry, about 24 hours. Store in an airtight container.

In a mixing bowl, add 1 tablespoon of dry sherry or rice wine to egg and whisk with a wire whisk until egg is foamy. Add 1 1/2 tablespoons cornstarch and 2 tablespoons of oil and combine. Set aside.

Combine green onion, dried orange peel, ginger and hot pepper together. Set aside.

Combine remaining 2 tablespoons of cornstarch, remaining 3 tablespoons of water, remaining 2 tablespoons of dry sherry or rice wine with chicken broth, light soy sauce, sugar and sesame oil. Set aside.

In a wok with vegetable oil heated to almost smoking over high heat, add beef and cook for 45 seconds, stirring constantly with a slotted spoon. Remove with spoon and drain on paper towels (Do not turn off heat)

Return meat to oil and cook for 15 seconds stirring; drain on paper towels.

Return meat to oil a third time and cook for 15 seconds; drain on paper towels. Repeated cooking will make meat crispy on the outside and juicy on the inside.

Remove all but  2 tablespoons of oil from wok. Return heat to high and add hot peppers, stirring until almost black, about 30 seconds, remove and discard peppers.

Add green onions mixture to oil, stirring briefly. Add beef and cook stirring for 10 seconds. Add wine mixture and stir until meat is well coated and piping hot, about 15 seconds.

Serve immediately.

To make cutting the beef easier, freeze for 20 minutes before cutting.

• 1 cup butter
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon baking soda
• 1 1/2 cups buttermilk
• 4 cups flour, sifted
• 2 1/2 teaspoons grated orange peel
• 1 cup chopped pecans

Glaze

• 2 cups icing sugar
• 2 teaspoons grated orange rind
• 1 cup orange juice

Cream butter and then gradually add sugar. Add egg yolks one at a time beating well after each addition.

Dissolve soda in buttermilk and add alternating with flour to butter mixture. Fold in rind and nuts.

Beat egg whites until stiff and fold into batter.

Pour into a greased and floured tube pan or bundt cake. Bake at 325F for 1 hour and 15 minutes or until done.

To make glaze: combine ingredients in a saucepan and bring to a boil.

Punch lots of holes in the cake and slowly pour glaze over hot cake while still in its pan. Let cake in the pan until cooled and all the glaze has been absorbed.

This cake is better after several days.

Makes 12 Servings

• 1 lbs. boneless skinless chicken breasts, cut into 1” cubes
• 2 carrots, sliced
• 1/2 cup chopped celery
• 2 Tablespoons vegetable oil
• 2 Tablespoons cornstarch
• 1/4 teaspoon ground ginger
• 3/4 cup orange juice
• 1/4 cup honey
• 3 Tablespoons soy sauce
• 1/4 – 1/2 cup salted cashews

In a wok or large skillet, stir fry chicken, carrots, celery in vegetable oil until chicken is cooked.

Combine cornstarch, ginger, orange juice, honey and soy sauce in a measuring cup and add to chicken. Bring to a boil and simmer until sauce thickens.

Transfer to a serving dish and top with cashews. Serve over rice.

Makes 4 servings.

• 8 skinless chicken thighs

Sauce

• 3 Tablespoons orange juice concentrate
• 1 Tablespoon honey
• 1 teaspoon mustard
• peel of 1 orange, grated
• peel of 1 lemon, grated
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chicken bouillon powder
• 1 teaspoon minced ginger
• 2 teaspoons lemon juice

Mix all ingredients for the sauce together.

Layer chicken in casserole dish with salt and pepper. Top with sauce and bake uncovered, basting often in 375F oven for 25 minutes or until chicken is cooked through.

Makes 4 Servings

• 10 chicken breasts, skin on
• butter
• vegetable oil
• 4 Tablespoons brown sugar
• 2 teaspoons ground ginger
• pinch dried crushed red chilies
• pinch cayenne pepper
• 1/4 cup teriyaki sauce
• 1 Tablespoon minced garlic
• finely chopped peel from 1/2 orange
• 1 small piece fresh ginger, finely chopped
• pinch salt and pepper
• 1 1/2 large cans frozen orange juice concentrate

Heat 1 Tablespoon butter and oil in skillet. Place 3-4 chicken breasts in pan, skin side down and brown. Remove and set aside. Repeat until all chicken has been browned.

Combine remaining ingredients plus 1 tablespoon of oil, in a measuring cup.

Place chicken in large roasting pan skin side up and pour sauce over top. Bake in a 375F oven for 1 hour. If chicken begins to get too dark, cover lightly with foil.

Makes 10 Servings