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Recipes
Tiramisu
By Joan_Z
01 - Make the Espresso using an Italian Moka
- 6 Large Free-Range Eggs (separated)
- 1.1 lb Mascarpone
- 7 oz Espresso Coffee
- 4.2 oz Sugar (+ some extra for the Coffee)
- 30-40 Savoyard Biscuits (or sponge finger biscuits)
- 1.7 oz Marsala Wine
- Cocoa Powder (for dusting)
Greek Pork Chops with Squash & Potatoes
By Joan_Z
Serves 4
- 4 1" pork chops
- 1/2 cup Fresh Lemon Juice
- 4 Tbsp. olive oil
- 3 Garlic Cloves - minced
- 3 Tbsp. chopped fresh oregano
- 1 tsp. black pepper
- 3 tsp. kosher salt - divided
- 2 medium yellow squash - sliced 1/2" thick
- 1 large zucchini - sliced 1/2" thick
- 1/2 lb. small red potatoes - quartered
Pork Roast or Medallions
By Joan_Z
Serve with Cinnamon Couscous & Mango or Peach Chutney
- 1 small pork roast or pork medallions
- 1/4 tsp. coarse salt
- 1 1/4 tsp. pepper
- 2 tsp. cumin
- 2 tsp. chili powder
Onion and Garlic Soup
By Joan_Z
In a large sauce pan or Dutch oven, heat the butter and oil
- 5 cups thinly sliced yellow onions
- 3 cloves garlic - sliced
- 1 tbsp. unsalted butter
- 2 tbsp. Extra Virgin Olive Oil
- 4 cups Chicken or Vegetable stock
- 1/2 tsp. Fine Sea Salt
- 1/4 tsp. freshly ground White pepper
- 10 slices French bread - sliced about 1/4" thick
- olive oil for brushing
- Parmigiano-Reggiano cheese - grated
Beef Filet with Rich Balsemic Sauce
By Joan_Z
Directions 1.Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste
- 2 (4 ounce) filet mignon steaks
- 1/2 teaspoon freshly ground black pepper to taste
- salt to taste
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine
Brussels Sprouts - Skillet
By Joan_Z
Prepare the Brussels sprouts by trimming the stem ends and any discolored leaves
- 4 slices bacon, chopped fine
- 2 ounces onion, coarsely chopped, a generous 1/3 cup
- 1 pound fresh Brussels sprouts, about 12 ounces after trimming
- 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon butter
- Salt and pepper, to taste
Rolled Dumplings
By Joan_Z
Mix dry ingredients together and work in shortening with a pastry blender or knives
- 2 cups Flour
- 3/4 cup milk
- 2 tsp. Baking Powder
- 3 Tbsp. Shortening
- 1/2 tsp. Salt
Penne with Zucchini & Ricotta
By Joan_Z
Serves 6: Cal. 207; Protein 10 grms; 30 grms
- 6 tsp. olive oil
- 1 clove garlic, minced
- 1 lb. zucchini, halved lengthwise & sliced thin
- 3/4 tsp. coarse salt
- 1/2 tsp freshly grounded black pepper
- 8 oz. multigrain penne pasta
- 1/2 part-skim ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tsp. dried marjoram
Pineapple-Pecan Chicken Salad
By Joan_Z
See if adding some sour cream would enhance the flavor
- Pineapple-Pecan Chicken Salad
- 3 c. chopped cooked chicken breasts
- 1 c. finely chopped celery
- 2 green onions, sliced (about 3 T.)
- 2 T. finely chopped green pepper
- 1 tsp. salt
- Dash of black pepper
- 1/2 c. Low fat mayonnaise
- 1/2 c. chopped pecans
- 1 (20 oz.) can pineapple tidbits, drained
- 2 T. lemon juice
Chicken & Dumpling Casserole
By Joan_Z
Preheat oven to 350. Bake 45-50 minutes
- 2 lbs. of chicken
- 1 C. all purpose flour
- 1 C. milk
- 2 T. unsalted butter, melted
- 1 10.5 oz. can cream of chicken soup
- 2 C. chicken broth (I used the water my chicken cooked in)
- 1/4 tsp. salt
- 1/2 tsp. black pepper