14 oz crushed tomatoes
1 Tbsp olive oil
1 clove garlic, minced
4 eggs
Parmesan cheese, grated
4 slices bread
Optionally, also:
1/4 cup parsley, chopped
2 Tbsp black olives, chopped
1 Tbsp capers, chopped
1 anchovy filet, minced
1 tsp oregano
- In a small saucepan at medium-high heat, saute garlic and crushed red pepper (and optional ingredients, if used) in the olive oil for one minute.
- Add crushed tomatoes, a pinch of sugar, and salt and black pepper to taste. Lower heat and simmer 10 minutes.
- Crack eggs into saucepan, cover, and simmer 6 minutes.
- Remove from heat and let stand 2 minutes. Serve each egg with sauce on a slice of toast, topped with Parmesan cheese.
4 Tbsp butter
1 Tbsp honey
1/2 tsp chili powder
- Mix ingredients well. Serve with four cobs of corn.
4 peaches
1 1/2 Tbsp lemon juice
1/2 tsp corn starch
1/2 tsp almond extract
1/4 cup almonds, sliced
3/4 cup rolled oats
3/4 cup flour
1/2 cup brown sugar
1 tsp cinnamon, ground
1/2 tsp salt
1 stick butter
- Preheat oven to 375 F. Dice peaches into one-inch pieces, and place in 8 x 8 glass casserole dish or glass pie dish.
- Mix lemon juice, corn starch, almond extract, and sliced almonds into peaches until well-coated.
- In a bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add butter, and mix well.
- Pour flour mixture over peaches, and bake for 45 minutes.
2 eggs
4 cups all-purpose flour
2 cups applesauce
2 cups sugar (can add more, depending on applesauce)
1 cup butter
3 tsp cinnamon, ground
2 tsp allspice, ground
1 tsp baking soda
1 tsp cloves, ground
1 tsp salt
- Preheat oven to 375 F. In a large bowl, cream the butter and sugar, and mix in eggs.
- Mix in applesauce, cinnamon, allspice, and cloves.
- Separately, combine salt, baking soda, and flour, then add to other bowl.
- Pour into greased muffin tins and bake 15 minutes. Yields about 24 muffins. Optionally, sprinkle powdered sugar on muffins while warm.
1.5 cups flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger, ground
1/2 tsp nutmeg
1/2 tsp cloves, ground
1/2 tsp salt
1 tsp lemon extract
1 tbsp vegetable oil or butter
1 tsp apple cider vinegar
1 cup water
1 cup powdered sugar
1 medium lemon
- Preheat oven to 350 F. In a large bowl, combine flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Stir until well-combined.
- Make two wells, and pour oil or butter in one, and vinegar in the other. Add lemon extract and water, then stir until everything is wet, but not more.
- Pour batter into loaf pan or 8×8 baking dish, with non-stick spray. Bake for 30 – 40 minutes.
- Optional: To make glaze, mix powdered sugar and juice from one lemon. Pour over the cake once cooled.
1 lb lasagna noodles
15 oz ricotta
1 cup mozzarella, shredded
1/4 cup parmesan, grated
1 egg
10 oz frozen chopped spinach
2.5 cups marinara sauce
- Cook lasagna noodles until al dente. Drain.
- Preheat oven to 400 F, and grease a large casserole dish.
- Thaw frozen spinach, and drain. Combine with ricotta, mozzarella, parmesan, egg, salt, and pepper. Mix well.
- Lay noodles out flat, and spread filling thinly and evenly on each one. Roll each one up, and place in casserole dish.
- Pour marinara sauce over the rolled noodles, and cover in foil. Bake for 30 minutes.
Saturday, January 15, 2011
8 oz dry green split peas, rinsed
4 cups water
1/3 cup onion, chopped
1/3 cup celery, chopped
1/3 cup carrots, chopped
2 cloves garlic, minced
- Combine all ingredients in a large pot, adding salt and pepper to taste.
- Bring to a boil at medium-high heat, then reduce to a simmer. Cover, and simmer for one hour, stirring occasionally.
1 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/4 cups milk
1 egg
3 tbsp butter, melted
- Mix all ingredients in a large bowl. Optionally, add vanilla extract and/or cinnamon.
- Make pancakes.
Sunday, November 28, 2010
3 tbsp olive oil
2 cloves garlic, minced
8 oz mushrooms, thinly sliced
2 cups vegetable broth, hot
3 tbsp flour
1 tsp dried sage
dried thyme
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute.
- Add mushrooms and a pinch of salt, and cook until all the mushrooms’ moisture has evaporated, about 5 minutes.
- Stir flour in well, and cook for 2 minutes.
- Stir in hot vegetable broth slowly, mixing well. Add salt, black pepper, sage, and thyme. Simmer for 10 minutes until thickened.
1 can (16 oz) black beans
1/2 green bell pepper, minced
1/2 onion, minced
3 cloves garlic, minced
1 egg
1 tbsp chili powder
1 tbsp cumin
1/2 cup bread crumbs
- Rinse the beans, and drain well. Mash with a fork in a medium bowl until pasty. Add the green pepper, onion, and garlic, and mix.
- Stir together egg, chili, and cumin in a small bowl. Stir into bean mixture.
- Mix in bread crumbs until the mixture holds together.
- Form into four patties, and place on a baking sheet in the oven. Bake at 375 F for 10 minutes on each side.