Shrimp and Peanut Butter Pasta

Chef Katie Bingham adapted this recipe from the "Moosewood Low-Fat Cookbook." One taste-tester wrote that it "made me think I've been missing out on something."

Makes 4 to 6 servings

SAUCE

3 tablespoons peanut butter, room temperature

¼ cup water

1 garlic clove

½ jalapeno, seeded

2 tablespoons cider or rice vinegar

1 tablespoon honey

1 tablespoon soy sauce

¼ cup diced tomatoes

2 teaspoons grated fresh ginger root

2 tablespoons cilantro

2 teaspoons fresh lemon juice

THE REST

1 pound favorite pasta

1 cup broccoli, sliced

1 cup cauliflower, sliced

1 carrot, peeled, cut into matchsticks

1 pound shrimp, peeled, deveined

Creole seasoning

In a blender, puree all sauce ingredients until smooth and creamy.

Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.

While pasta is cooking, saute broccoli, cauliflower and carrots until al dente. Add to peanut-pasta mixture.

In the same skillet, saute shrimp with a little Creole seasoning until just cooked through. Do not overcook. Serve on top of veggie peanut pasta.

Kitten’s Fried Italian Parmesan Zucchini Slices

Recipe courtesy of Kittencal

You can use this recipe for cauliflower (parboil before frying), mushrooms, squash, and eggplant. All are extremely yummy.

These may not even make it to the table they are that good! … use only dry breadcrumbs

Servings 6

Ingredients

1/2 cup dry breadcrumbs

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 teaspoons dried Italian seasoning (rubbed between fingers to release the flavors)

1 tablespoon dried parsley

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1-1/2 teaspoons garlic powder

1/8 teaspoon cayenne pepper, or adjust to heat level

2 medium zucchini, unpeeled and sliced into 1/2 to 3/4-inch rounds.

2 eggs, beaten (you may need another egg)

1 tablespoon water

olive oil for frying

Instructions

In a shallow bowl whisk the eggs with 1 tablespoon water.

In another shallow bowl combine the breadcrumbs with 8 dry ingredients.

Have all the zucchini slices breaded and on a plate before frying.

Dip the slices firstly in the egg mixture allowing excess to drip off, then coat in the breadcrumb mixture pressing down firmly with hands to adhere the coating to the slices (do not discard the coating you can dip in again before frying).

Place all coated slices on a plate/s.

Heat a generous amount of olive oil in a skillet over medium heat.

If you have any leftover breadcrumb mixture you can give the slices a quick coating again just before placing in the oil.

Fry the slices in batches until golden brown and crispy turing once or twice.

Transfer to a rack or a paper towel-lined plate.

Serve immediately (that is if you have any left to serve lol!).

Rich Moist Zucchini Chocolate Cake

The Cake

2 cups all-purpose flour

1/2 cup Cocoa powder

1 teaspoon Baking soda

1/2 teaspoon Baking powder

1/4 teaspoon Salt

1/4 cup Canola oil

1/4 cup Unsweetened applesauce

1/2 cup Granulated sugar

1/2 cup Light brown sugar

1 teaspoon Vanilla Extract

1 teaspoon Instant coffee powder

3 eggs

1/4 cup Milk

2 cups Zucchini, grated then chopped slightly

The Topping

3 tablespoons Light brown sugar

1/2 cup Pistachios, toasted and chopped

The Procedure

1. Preheat oven to 360F/180c for 15 minutes.
2. Grease and flour a 9 inch spring-form pan. You can use cocoa instead of flour.
3. In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.
4. In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture in medium speed for 3-5 minutes.
5. Add the eggs in 3 additions beating it after every addition. Now also add the milk and beat until well combined.
6. Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in low speed. Combine well the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.
7. Pour the batter in the prepared cake pan and smooth it out using a spatula. While using a spring-form pan it’s advisable to place the pan on a baking sheet, so that the batter or baked cake does not fall down if the pan is not locked properly.
8. Prepare the topping by mixing the brown sugar and pistachios. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes. Mine was done in 45 minutes.

Vegetable Cheese Strata

Serves 8

4 Teaspoons Olive Oil
2 Cups Onions, diced, 2 cups = 1 large
1 Tablespoon Garlic, minced, 1 Tbl = 3 cloves
3 C Mushrooms, sliced, 3 cups = 8 oz
1 Loaf French Bread Loaf, cubed, 1 loaf = 5 cups
12 Large Eggs
2 Cup Milk
1 Tablespoon Dijon Mustard
10 Ounces Broccoli Florets
1/3 Cup Parmesan Cheese, grated
1 Cup Mozzarella Cheese, shredded
1/2 Cup Sun-dried Tomatoes, thinly sliced, not oil-packed
1 Tablespoon Fresh Thyme, minced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper

1. Steam broccoli till tender but still firm. Cool and chop
2. Heat 1/2 olive oil in nonstick skillet over med-high heat. Add onions and cook, stirring, until softened and beginning to brown, 3-5 min. Add garlic and cook for another minute. Transfer the onion mixture to bowl and let coo.
3. Heat remaining olive oil in the same skillet over med-high heat and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown. Remove from heat and let cool completely.
4. Coat baking pan with cooking spray. Arrange bread cubes over bottom.
5. In large bowl, beat eggs, milk and mustard together. Add mushrooms, onion-garlic mixture, broccoli, both cheeses, sun-dried tomatoes, thyme, salt, and pepper and stir to incorporate.
6. Pour mixture over bread cubes making sure the bread gets saturated.
7. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
8. Bake at 350 60-70 min or until light brown crust forms.

Broccoli with Orange Ginger Pecan Dressing

Serves 6

1 1/2 Pounds Broccoli Florets, .
3/8 Teaspoon Salt
1 1/2 Tablespoons Peanut Oil
3/4 Tablespoon Cane Syrup
3/4 Tablespoon Soy Sauce
3/4 Tablespoon Orange Zest
1 1/2 Tablespoons Orange Juice, juice of 1 orange
3/4 Teaspoon Garlic, minced
3/4 Tablespoon Ginger, chopped
Salt and Pepper, to taste
1/8 Cup Pecans, chopped (get enhanced flavor by toasting in oven for 8 minutes)

1. Steam broccoli until just fork tender. Do not overcook.
2. Combine oil, cane syrup, and soy sauce in a food processor. Add orange zest, orange juice, garlic and ginger. Pulse 2-3 times scraping down sides as needed.
3. Season with salt and pepper to taste.
4. When ready to serve, top broccoli with sauce and pecans and toss gently.
5. Serve hot as a vegetable side or cold as a salad.

Creamy Garlic Mashed Potatoes

Oh my, how luscious the simple potato can be! Here's a great way to make those simple potatoes stand up and be noticed!

Serves 8-10

2 head of fresh garlic, oven roasted
2 teaspoons olive oil
5 pounds Yukon Gold potatoes, quartered
1 tablespoon granulated chicken bouillon or 1 large cube
3/4 sour cream, at room temperature
8 ounces cream cheese, softened
1/2 cup milk
1/4 pound butter (1 stick)
2 teaspoons Cajun seasoning
1/2 teaspoon ground black pepper
Parsley and or paprika for garnish, optional

Preheat oven to 350 degrees. cut off top inch of each garlic head horizontally. Pour a teaspoon of olive oil on each. Wrap both heads in a piece of aluminum foil and seal. Roast in oven for about an hour or until lightly browned.

In a large Dutch oven, combine potatoes, chicken bouillon, and enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce heat, and simmer for about 20 minutes or until a knife slides in an out of the potatoes easily. While potatoes are cooking heat cream cheese, milk, and butter over low heat till cream cheese is dissolved, then add the sour cream and turn off heat. Whisk milk mixture until smooth and keep warm until potatoes are ready.

When potatoes are cooked, drain and return to pot. Place pot back on hot burner and toss potatoes to eliminate some of the moisture. Don't overdue this process. You don't want any of the potatoes to stick to the bottom of the pot. When potatoes are done, slip the garlic from their paper enclosures and add to the potatoes. Now you are ready to mash. It is best to use a potato ricer. If you don't have one, the next best method is to mash with a hand potato masher. Try to avoid the electric mixer as this makes them a bit pasty. After the potatoes are riced or mashed, add the warm milk mixture, Cajun seasoning and pepper and mix well. Taste and check the seasoning. Add more if necessary.

Garnish with parsley and or paprika for a nice presentation.
Check out my tips for Sour Cream

Mushroom Quesadillas

Recipe Source: FoodTV Tyler Florence
Prep Time:20 min
Cook Time:25 min
Level:Easy

Serves: 4 servings

• 3 tablespoons butter, plus more as needed
• 10 ounces white mushrooms, sliced
• 1/2 to 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 cup coarsely chopped fresh cilantro leaves
• 4 (10-inch) flour tortillas
• 8 ounces grated Monterey jack cheese, about 2 1/2 cups
• 2 ounces crumbled feta cheese, about 1/2 cup
• Optional garnishes: Sour cream, cilantro sprigs, salsa

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes. Do not salt. Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside.

Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Sheperd's Pie with Lamb and Eggplant

Recipe Source: Bon Appetit March 2009
Photo Source: Bon Appetit March 2009

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese, use Pecorino Romano instead. Finish the dish with a sprinkling of chopped fresh oregano, if desired

Serves 8-10

Here is a great recipe from Bon Appetit's contributing editor Jeanne Thiel Kelley of Blue Eggs and Yellow Tomatoes. It is rich and wonderful and will make any Englishman pull up a chair!

Filling:

• 1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
• Coarse kosher salt
• 7 tablespoons (or more) extra-virgin olive oil, divided
• 2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
• All purpose flour
• 3 cups chopped onions
• 1 cup dry white wine
• 1 28-ounce can diced tomatoes in juice
• 3 cups beef broth (preferably organic)
• 8 garlic cloves, chopped
• 1 tablespoon dried oregano
  

Topping:

• 2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 3/4 cup whole milk
• 1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)
  

For filling:
Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.

Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.

Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb.

Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. DO AHEAD: Can be made 3 days ahead. Cool slightly. Cover and chill.

For topping:
Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.

Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.

Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.

Bake pie until filling is heated through and topping is golden, about 45 minutes.

*RESOURCES:

Kasseri Cheese - FoodieAffair.com

Carrot Cake

Recipe Source: Shirley Corriher

Yield: 1 (4-layer) 8-inch round cake
Prep: 45 min.
Bake: 35 min.
Cool: 1 hour

• 2 cups walnuts or pecans, coarsely chopped
• 2 Tablespoons unsalted butter
• 3/4 tsp salt, divided
• Nonstick cooking spray
• 2 1/3 cups self-rising flour, spooned and leveled
• 1 tsp ground Saigon cinnamon *
  
• 1/2 tsp ground nutmeg (freshly grated, if possible)
• 1/2 tsp allspice, optional
• 1 Tablespoons orange zest
• 3 lg eggs
• 2 lg egg yolks
• 2 cups light brown sugar, firmly packed
• 1 cup canola oil
• 1 tsp pure vanilla extract
• 1/4 cup fresh orange juice
• 3 cups very finely grated carrots, approx. 6 carrots (food processor is recommended)
• 1 recipe Cream Cheese Icing (recipe in this collection)

1. Arrange shelf in lower third of oven and place baking stone on it. Preheat to 350F.
2. Spread nuts on a baking sheet, place in oven on the stone, and roast for 10-12 min. While nuts are hot, stir in 2 Tablespoons butter and 1/3 teaspoon salt. Set aside.
3. Spray 2 8-inch round (2" high) cake pans with nonstick spray and line with parchment circle. Spray paper very lightly.
4. Combine flour, remaining 1/2 tsp salt, cinnamon, nutmeg, allspice, and orange zest. Beat well at medium speed with electric mixer.
5. In another bowl, stir together whole eggs, egg yolks, and brown sugar. Then, add oil, vanilla, and orange juice, stirring to combine.
6. Make a hole in center of flour mixture and add egg mixture, a little at a time, stirring by hand. Add carrots and roasted nuts.
7. Pour batter into prepared pans. Spoon batter from one pan to the other until batter is dived equally. Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
8. Place both pans in oven on stone. Bake for approx. 30-35 min., or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. The center temp should read approx. 209F.
9. Cool cakes on cooling rack for approx 10 minutes. Shake pan to loosen cake all around.
10. Spray cooling rack with nonstick cooking spray. Place rack, sprayed side down, on top of the cake and invert. Let cool completely.
11. When completely cooled, slice each layer on half horizontally, creating four layers.
    
12. Divide icing in half. Reserve 1 half to ice top and sides. Divide remaining half into thirds. Place 1 layer, cut side up, on a cake plate or serving dish and spread with 1/3 of icing. Place another layer on top of icing, cut side up, and spread with another third. Place third layer on top, cut side up, and spread with remaining third. Place top layer on, cut side down. Ice top and sides with reserved icing.

*RESOURCES:
Saigon Cinnamon - FoodieAffair.com

Carrot Cake

This cake is fabulous and is the one I use exclusively at my catering company. The difference between this recipe and many others is the method. Emulsifying the sugars and eggs makes all the difference in the world. It would be interesting to see if this emulsification method would improve your favorite carrot cake recipe. Go and experiment and post your results!

Yield: 1 - 9" x 13"
CAKE

• 1 cup walnuts, toasted
• 1 Tablespoon butter
• 1/2 tsp salt
• 2 1/2 cups (12 1/2 ozs.) unbleached all-purpose flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground Saigon cinnamon *
  
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1 lb. (6-7 med.) carrots, peeled and shredded
• 1 1/2 cups (10 1/2 oz) granulated sugar
• 1/2 cup (3 1/2 oz) light brown sugar, packed
• 4 lg eggs
• 1/8 cup sour cream
• 2 teaspoons vanilla extract *
  
• 1 1/2 cups safflower, canola, or vegetable oil

ORANGE CREAM CHEESE FROSTING

• 5 Tablespoons unsalted butter, softened but still cool
• 12 oz cream cheese, softened but still cool
• 3 cups confectioner's sugar
• 1 1/2 Tablespoons orange liqueur *
• 1 tsp vanilla extract *

CAKE DIRECTIONS

1. Place baking stone on rack in middle of oven and preheat to 350 degrees.
2. Chop walnuts and toast in oven for about 10 minutes. Pour nuts into small bowl and toss with 1 tablespoon of butter and 1/2 teaspoon of salt immediately upon removal from oven.
3. Spray 13" x 9" pan with nonstick spray. Line pan with parchment paper and spray again.
4. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt in bowl and set aside.
5. Shred carrots in food processor fitted with large shredding disk. This should yield about 3 cups. Transfer carrots to bowl and set aside.
6. Wipe food processor bowl clean and fit with metal blade.
7. Process granulated and brown sugars, eggs, and sour cream until frothy and thoroughly combined, about 20 seconds.
8. With machine running, stream in oil through feed tube. Process until light in color and well emulsified, about 20 seconds longer.
9. Stir in vanilla extract.
   
10. Scrape mixture into another bowl. By hand, stir in carrots, nuts and flour mixture until well incorporated and no streaks of flour remain.
11. Pour into pan and level batter. Drop pan on counter a few times from a height of about 4 inches.
12. Place pan in oven on top of baking stone and bake at 350 for 35-40 minutes. Test with a toothpick for doneness.
13. Cool cake in pan on rack for about 2 hours.

ORANGE CREAM CHEESE FROSTING DIRECTIONS

1. Cream butter with electric mixer until smooth.
2. Add cream cheese and continue beating until smooth.
3. Add vanilla and orange liqueur and mix to incorporate well.
4. Add sugar 1 cup at a time and mix on low to moisten and then on high to smooth.
5. Chill until ready to use.

*RESOURCES:
Saigon Cinnamon - FoodieAffair.com
Vanilla Extract - FoodieAffair.com
Orange Liqueur - FoodieAffair.com

Artichoke Bread Appetizer

Servings: 40

• 1/4 cup Butter
• 3 cloves Garlic, minced
• 2 teaspoons Sesame Seeds
• 14 ounces Artichoke Hearts, drained and chopped
• 1 cup Monterey Jack Cheese, grated
• 1 cup Parmesan Cheese, grated
• 1 cup Sour Cream
• 2 loaves French Bread
  
• 1/2 cup Cheddar Cheese, Shredded, grated
• Tomato Slices, optional
  

1. Preheat over to 350 degrees.
2. Melt butter in a skillet over medium heat.
3. Add garlic and sesame seeds.
4. Saute until lightly browned.
5. Remove from heat and stir in artichoke, monterey jack, Parmesan and sour cream.
6. Cut bread in half lengthwise.
7. Scoop out center of each piece, leaving a 1 inch shell.
8. Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
9. Stir to blend.
10. Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
11. Place on baking sheet and cover with foil.
12. Bake for 25 minutes.
13. Remove foil and bake 5 minutes more.
14. Garnish with tomato slices, optional
15. Cool slightly and cut into slices.