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    Crostini with Spinach and Parmesan

    • 1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
    • 1.5 c low-fat cottage cheese (12 oz)
    • 1 oz Parmesan cheese, grated (0.5 c)
    • 0.25 c packed fresh basil leaves
    • 1 T juice from 1 lemon
    • 1 T olive oil
    • 1 large garlilc clove, sliced thin
    • Pinch cayenne
    • Salt and ground black pepper
    • 1 recipe Crostini (at end of recipe)

    Spinach and Parmesan

    1. Process the spinach, cottage cheese, half of the Parmesan, basil, lemon juice, oil, garlic, and cayenne together in a food processor until smooth, 1 to 1.5 min, scraping down the sides of the bowl with a rubber spatula as needed.  Transfer the mixture to a medium bowl and season with salt and pepper to taste.
    2. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 1 hr.  (This spread, covered, can be refrigerated for up to 2 days.  Bring to room temperature and season with additional lemon juice, salt, and pepper as needed before serving.)  When ready to serve, spread about 1 T of the mixture over each crostini and sprinkle with the remaining Parmesan before serving.


    • 1 large baguette, cut on the bias into 0.5" slices (about 30 slices) - NOTE:  I ended up using two baguettes.
    • 1 large garlic clove, peeled - NOTE:  Use as many as you need, I used 3.
    • Olive oil mister or olive oil spray - NOTE:  You can buy olive oil spray in the grocery store
    • Salt and ground black pepper
    1. Adjust an oven rack to the middle position and heat the oven to 400 degrees.  Arrange the bread slices in a single layer on a baking sheet.  Bake until the bread is dry and crisp, 8 to 10 min, turning over the slices halfway through baking.
    2. Remove the toasts from the oven and, while sill hot, rub one side of each toast with the raw garlic clove.  Spary with the oil and sprinkle liberally with salt and pepper.  (The toasts are best topped and served shortly after they come out of the oven, but you can set the toasts themselves aside for seveal hours and then top them just before serving.)

    Main Dishes


    • 2 c        flour
    • 1 t        baking powder
    • 0.5 t     baking soda
    • 1.5 c     buttermilk
    • 1 T        sugar
    • 0.5 t      salt
    • 2           eggs
    • 1 t        cardamom

    Beat eggs and sugar.  Add to dry ingrediants.  Add milk and beat until smooth. Cook, of course, in an æbleskiver pan.

    No-fry Falafel


    • 1/3 c Bulgur wheat
    • 15 oz can chickpeas
    • 1 c bread crumbs (store bought)
    • 1 small onion
    • 2 T lemon juice
    • 1 T cumin
    • 2 t coriander
    • 0.25 t salt
    • to taste pepper, hot pepper sauce
    • 0.5 cup cilantro
    • 2 T olive oil

    Pour 2 c boiling water over bulgur and let stand, covered, 30 min.  Drain and squeeze out water in a towel.  In food processor, mince garlic.  Add bulgur chickpeas, bread crumbs, onion, lemon juice, cumin, coriadner, salt, pepper, and hot pepper sauce.  Puree 1 min until smooth.  blend in cilantro.  Scoop out 0.24 c patties or mounds and bake on well greased cookie sheet at 400, turning halfway through.  You can also cook on cookie sheet on the grill.  Bake about 10 min until light brown on top.  Serve in pita bread or flatbread with sauce and fresh tomatoes, lettuce, etc.


    • 0.5 c yogurt
    • 2 large cloves garlic
    • 1 cucumber

    Remove seeds from cucumber and blend with garlic and yogurt in food processor.  Make the sauce while the bulgur soaks.

    Crustless Jarlsberg Quiche

    From: Dying for Chocolate

    • 0.5 c unsalted butter
    • 0.5 c flour
    • 1.5 c milk
    • 11 oz softened cream cheese
    • 1 t baking powder
    • 0.5 t salt
    • 2.5 c small curd cottage cheese
    • 1 t Dijon mustard
    • 9 eggs
    • 0.75 lb Jarlsberg cheese, grated
    • 0.33 c Parmesan cheese, freshly grated

    Preheat oven to 350 and butter two 10 inch pie pans.  In a saucepan, melt butter over medium heat.  Add flour and stir until mixture bubbles.  Slowly add the milk while stirring constantly (some of you will recognize this as a basic white sauce).  Set aside to cool.

    Meanwhile, stir the baking powder, mustard and salt into the cottage cheese.  Beat the eggs well, then beat in the softened cream cheese and cottage cheese mixture.  Slowly beat in the white sauce, followed by the Jarlsberg and Parmesan cheeses.  Bake for 45 min or until puffed and brown

    Roasted Poblano-Cilantro Rice

    Lisa Bono From Emeril Online

    • 1 tablespoon plus 1 1/2 teaspoons vegetable oil
    • 1/2 cup chopped white onions
    • 2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped
    • 2 teaspoons chopped garlic
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
    • 1/4 cup roughly chopped fresh parsley leaves
    • 1 3/4 cups chicken stock
    • 1 cup long-grain white rice
    1. In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
    2. Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.

    Lentils & Rice


    • 1 T Olive oil
    • 10 shallots, minced
    • 2 cloves garlic, minced
    • 8 c broth (vegetable or chicken)
    • 2 c  lentils (approx 1 lb)
    • ½ c green onions, sliced
    • 1 T + 2 t ground chile
    • 1 T ground coriander
    • 2 T ground turmeric
    • 1/3 cup lime juice
    • 1/4 t salt
    • 5 c cooked rice
    1. Saute garlic and shallot in olive oil until tender.
    2. Add broth, lentils, green onions, chile, coriander, and turmeric. Bring to a boil, cover and simmer for 25 min or until lentils are tender.
    3. Stir in lime juice and salt.
    4. Serve 1 c lentils over 1/2 c rice.


    Summer Pickle (Cucumber with Dill)


    This is a great cold dish for a hot summer day. Especially with fresh cucumbers.

    • 3 large cucumbers
    • 1 ½ T salt
    • 1 c white wine vinegar
    • 1 ½ T sugar
    • 3 T fresh dill
    1. Score outsides of cucumbers with fork, or peel if you don’t like the skin. Slice in rounds and place in bowl. Add salt and mix. Cover and chill 30 min – 2 hour. Rinse well under running water in colander.
    2. Dissolve sugar in vinegar. Add dill and vinegar to cucumbers, cover and chill 45 min – 1 day.

    Strawberry Poppyseed Salad

    Lisa Bono


    This makes enough for at least two salads.

    • 1/2 cup sugar
    • 2/3 cup vegetable oil
    • 1/4 cup red wine vinegar
    • 1 t. prepared mustard
    • 1 T. poppy seeds
    • 1 t. salt


    • 1 head lettuce
    • 3/4 cup shredded mozzarella cheese
    • 1/2 cup strawberries (the more, the better)
    • 1/2 cup mandarin oranges (canned)
    • 1/2 cup sweetened roasted almonds (or you can sautee some sliced almonds in butter and suger)
    • 1/2 cup chopped red onions


    Hot Sichuan-Style Green Beans


    1. Prep and cook time about 15 min
    2. Makes 8 to 10 small-plate servings
    3. You can make these beans up to 2 hours ahead, let cook, then over and let stand at room temperature.  If you use the maximum amount of chuili flakes, the dish will be quite hot.


    • 1 lb green beans
    • 2 T soy sauce
    • 1 T rice vinegar
    • 2 t sugar
    • 0.25 to 0.5 t hot chili flakes
    • 0.25 t ground white pepper - NOTE:  I used ground black pepper
    • 1 T vegetable oil
    • 2 T minced garlic
    • 2 T minced fresh ginger


    1. Rinse and drain green beans;  trim off and discard stem ends.  Cut beans into 2- to 3-inch lengths.  In a small bowl, mix soy sauce, rice vinegar, sugar, chili  flakes, and white pepper.
    2. Set a 10- to 12-inch frying pan over hight heat.  When pan is hot, add beans and 0.25 c water.  Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes.  Uncover and cook until any remaining water has evaporated.
    3. Add oil, garlic, and ginger to pan; stir until green beans and garlic are lightly browned, 1 to 2 minutes.  Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3  minutes.  Pour into a serving dish.  Server hot or cool.


    Molasses Crinkles

    Gribskov family recipe

    Mix together

    • 1.5 c margarine (or soft shortening.  butter will make a crispy rather than soft cookie)
    • 2 c brown sugar
    • 2 eggs
    • 0.5 c molasses

    Sift together and stir in

    • 4.5 c flour
    • 3 t baking soda
    • 1.5 t ground cloves
    • 4 t ground cinnamon
    • 4 t ground ginger

    Chill dough.  Roll into balls the size of large walnuts. Dip top of each ball into sugar (or cinnamon-sugar), and place sugar side up on cookie sheet.  Sprinkle each ball with 2-3 drops water.  Bake @375 for 10-12 min.

    Nettie's Banana Bread

    • 1 c butter
    • 2 c sugar
    • 4 eggs
    • 6 bananas (the bananas should be very ripe, i keep them frozen until I accumulate enough)
    • 6 T sour milk (1T vinegar:5T milk)
    • 2 t baking soda
    • 4 c flour
    • preheat oven to 375

    Sift together flour and soda.  Cream together butter and sugar.  Add mashed bananas, mix.  Add eggs one at a time, beating 20 sec each.  Beat until well mixed and smooth (higher speed).  Add flour/soda mixture in 3 parts, mixing well in between.  Add sour milk with last addition.  Makes two bread loaves.  Cook in greased pans until toothpick in center comes out clean.  The surface will be dark and the loaf will begin to pull away from edge of pan when done.  Usually bakes 45 min- 1 hour, but time can vary due to number and amount of moisture in the bananas.

    Scout's Brownies

    From: Dying for Chocolate

    • 1 c unsalted butter
    • 3.5 oz unsweetened chocolate (CAllebaut or Valrhona, preferred)
    • 3 T dark european stype cocoa (Hersheys premium works)
    • 1.5 c flour
    • 0.5 t baking powder
    • 1 t salt
    • 4 eggs
    • 2 c sugar
    • 1 t vanilla
    • 1 c chocolate chips

    Preheat oven to 350.  Melt butter with unsweetened chocolate.  Let cool.  Meanwhile, grease 9x13 pan, and sift together cocoa, flour, bakings powder and salt.  Beat eggs until creamy, gradually adding sugar.  Add vanilla and cooled chocolate mixture to eggs.  Stir in dry ingediants until just combined.  Do this by hand; do not overbeat.  Sprinkle chocolate chips on surface.  Bake 30-35 min, or until center no longer jiggles when shaken.

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