Roasted Fennel

Filed under: Recipes — Artflux at 5:23 pm on Thursday, October 15, 2009


* 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
* Olive oil
* Balsamic vinegar


1 Preheat oven to 400°F.

2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Serves 4.

String Beans

Filed under: Recipes — Artflux at 1:02 pm on Friday, July 31, 2009

1 fresh string beans
2 garlic cloves
Dash of oregano
Salt and pepper to taste
1/4 c. bread crumbs
1 tsp. garlic powder
1 tsp. parsley

Boil string beans and drain water. Put aside. Brown garlic cloves in oil. When garlic is browned, remove from pot and discard. Add string beans to oil and add oregano, salt, pepper, garlic powder, parsley and bread crumbs. Mix ingredients. Cook about 5 minutes on low gas. Remove from heat and serve. This dish can be served at a later time.

Basil turkey burgers

Filed under: Recipes — Artflux at 5:46 pm on Monday, July 20, 2009


* 1/4 cup fat-free mayonnaise
* 2 tablespoons minced fresh basil, divided
* 1/4 cup fat-free milk
* 2 tablespoons finely chopped onion
* 1 tablespoon dry bread crumbs
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 4 hamburger buns, split
* 4 lettuce leaves
* 1 large tomato, sliced

  1. In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving. Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.
  2. Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink and a thermometer reads 165 degrees F. Serve on buns with lettuce, tomato and basil mayonnaise.

Sauteed shrimp with corn in spicy wine sauce

Filed under: General,Recipes — Artflux at 2:53 pm on Wednesday, July 15, 2009

1 pound large shrimp, peeled, deveined and cleaned with salt, shells reserved
2 tablespoons vodka
1 large egg white,   lightly beaten
3 tablespoons corn oil
5 garlic cloves, minced
1/4 cup sake
3 large plum tomatoes, peeled and finely chopped
1 1/2 cups chicken or shrimp stock
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground white pepper
1 teaspoon cornstarch, mixed with 1 tablespoon water
1/2 cup fresh corn kernels, preferably white or frozen, thawed
1/4 cup finely chopped red bell pepper
1 large jalapeno pepper, minced
1 tablespoon peeled, grated gingerroot
3 scallions, finely chopped

Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.
Heat 1 tablespo9n of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.
Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally. Strain through a fine sieve; set -aside the liquid.
Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.
the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. C9ok, stirring occasionally for 2 minutes. Return the shrimp and :the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately.

Red Kidney Beans Rajma

Filed under: Recipes — Artflux at 3:30 pm on Monday, June 8, 2009

3 tablespoons canola oil
5 whole cloves
10 black peppercorns
1 (1 inch) piece cinnamon stick
1 bay leaf
2 onion, chopped
6 roma (plum) tomatoes, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon powdered red pepper or dried Cajun pepper (optional)
1 (15 ounce) can kidney beans, drained
salt to taste
6 sprigs cilantro, minced

Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute. Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, f saute until almost dry.)
Raise the stovetop’s temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a
?ravy, only add water until the gravy has reached the consistency that you would ike. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.

Spinach and garlic omelet

Filed under: Recipes — Artflux at 3:13 pm on Thursday, November 13, 2008

2-3 cups spinach, chopped
4 tsp. olive oil
4 Ig. cloves garlic, minced
8 egg whites
4 whole eggs
1/8 tsp. salt
Fresh ground pepper
1/4 c. prepared marinara sauce, heated

Squeeze spinach dry in cloth towel, measure 2-3 cups chopped.
Heat olive oil in 7 inch non-stick skillet or omelet pan over medium heat. Add garlic and onion and heat through, about 30 seconds. Add spinach and heat through, about 1 minute. Transfer to blender or food processor. Add 1 egg white and mix until smooth.
Using mixer, beat remaining egg whites and salt until they hold shape but are still glossy. Fold in spinach mixture and season to taste with pepper.
Heat remaining olive oil in pan until sizzling. Transfer omelet mixture to pan, spreading evenly with spatula. 4 servings.

Spaghetti with white littleneck clams

Filed under: Recipes — Artflux at 3:38 pm on Saturday, August 16, 2008

2                       Dozen Smallest littlenecks
½ cup                Extra-virgin olive oil
1 tablespoon     Finely-chopped onion
2 teaspoon        Chopped garlic
¼ teaspoon       Crushed red pepper
¼ cup                Dry white wine
1 tablespoon     Unsalted butter
1 teaspoon        Chopped Italian parsley
Salt; to taste
Freshly-ground black pepper; to taste
1 pounds     Spaghetti

Wash the clams very well under cold water. In a heavy bottom pan over medium heat, place the olive oil and start to saute the onions for about 2 minutes or until translucent. Add the garlic and red pepper, cook for about 1 minute, add the clams, stirring frequently. After another minute or two add the wine, cover the pan and allow it to cook for about 4 minutes or until the clams have opened. As the clams are cooking, cook the spaghetti in lightly salted water till al dente, about seven minutes. When the clams have opened, remove the clams with a slotted spoon, keep the clams warm. In the juice at the bottom of the pot, add the parsley and stir in the butter. Check the seasoning with a little salt and a generous amount of fresh pepper. Drain the pasta well, toss the pasta in the pan with the sauce. Place the pasta on a platter, topping it with cooked clams. Serve immediately. This recipe yields 4 servings.

Polynesian meat balls

Filed under: Recipes — Artflux at 8:39 pm on Thursday, July 3, 2008

Dale Anna Young

2 pounds Ground Beef
1 Egg, beaten
1-1/2 c. quick cooking Rice, uncooked
1 small Onion, chopped
1 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Pepper
1 Tbsp. Soy Sauce
1 small jar Pimento Pieces

Mix all ingredients together; shape into 24 balls; arrange in shallow greased baking dish. Bake in preheated 350° for 20 minutes, turning frequently.

A favorate from the Young family cookbook.

Green Split Pea Soup

Filed under: Recipes — Artflux at 4:49 pm on Wednesday, April 23, 2008

1 cup green split peas
3 tablespoons margarine
!/4 cup chopped onion
4 cups cold water
salt and pepper
l/2 teaspoon ground  marjoram
1 cup  chicken broth

Soak peas as directed, and drain.
Melt margarine in a large saucepan and cook onion until lightly browned. Add water, peas, and seasoning; cover and simmer 1 hour, or until peas are tender, stirring occasionally.
Puree in an electric blender adding chicken broth.
Adjust seasoning, and heat thoroughly, stirring occasionally.
Serve immediately.

yield; about 1 1/2 quarts
aprox. cal/serv.: 1 cup = 200

Two quick cabbage recipes to cook with ginger and mustard

Filed under: Recipes — Artflux at 9:45 am on Saturday, September 22, 2007

Gingered Cabbage

Makes 4 servings
Time: 30 minutes

2 tablespoons peanut or other oil
1 head cabbage about 1 1/2 pounds
cored, shredded, and chopped
1 tablespoon minced garlic
Salt and freshly ground black pepper to taste
1 tablespoon peeled and minced or grated fresh ginger
Juice of 1 lime
Minced fresh parsley or cilantro leaves for garnish

Place the oil in a large, deep skillet over medium-high heat; wait 2 minutes, then add the
cabbage. Cook, stirring occasionally, for 5 to 10 minutes.
When the cabbage is limp but not mushy, add the garlic, salt, and pepper, and cook another 2
minutes, stirring.
Add the ginger and cook another minute. Drizzle with the lime juice, garnish, and serve.

Cabbage in Mustard Sauce

1 1/2 pounds green cabbage
1 teaspoon finely minced garlic
2 whole cloves
1 tablespoon unsalted butter or margarine
Freshly ground black pepper to toste
1/2 cup finely chopped onion
2 tablespoons dry mustard

Cut the cabbage into quarters. Cut away and discard the core. Cut the cabbage quarters into thin slices. There should be about 14 cups. Drop the cabbage into enough boiling water to cover. Cook

Heat the butter or margarine in a casserole large enough to hold the cabbage. Add the onion and garlic and cock until wilted. Add the cloves and the cabbage. Add a generous grinding of pepper. Cook, stirring, for about S minutes, or until the cabbage wilts. Add the cream and mustard. Stir. Cover and cook for 10 minutes.

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