Variations on Cooking

I had these many, many summers ago and I was going through old files and came across the recipe I made to create these fritters - Enjoy Shrimp Fritters 12 to 24 (depending on size) Shrimp pealed, cleaned and deveined (reserve the heads) 1/3 cup chickpea flour 1/3 cup unbleached wheat flour 2 bay leaves 2 tablespoons Fresh Chives, minced 1 tablespoon of Fresh Cilantro, minced 1 tablespoon of Fresh Italian Parsley, minced 1 teaspoon garlic powder 1/2 teaspoon ground black peppe

This recipe was on the pad that I found at the back of the cupboard during spring cleaning, it is actually from the year before we went on a mostly plant-based diet. I had made the meatballs with ground lamb, so I decided to see if I could make the same dish with plant based “meatballs” and it worked. Below are my Zucchini/chickpea meatballs but I also listed the Lamb and thought that the Falafel would work too, so there are 3 variations on the same dish. Ingredients Lamb M

I started working on this recipe last fall and with everything going on it I forgot all about it until today. I was cleaning up the cupboards, an annual spring event, and I came across the pad with the recipe at the back of the cupboard. On the margins of the pad and had written GTP, which are my notation its ready to post. I know this is more of a fall dish, but I like soup during the summer and this soup can be served at room temp with some nice toasted bread and cucumber

A few weeks back I came across this recipe in my Grandmother cookbook, it was just a list of ingredients with a few cooking notes, and it took me a while to recreate this dish. She did list many of the greens as frozen to be defrosted and drained, I choose to use fresh. And the best part of this dish is that it's Vegan – Enjoy Ingredients 1 lb. of fresh mushrooms of choice, diced 1 lb. of red beans, cooked, save the cooking water † 1 small red cabbage, shredded 1 bunch of col

Here is a recipe from 2011 I updated the other night for dinner. I removed the cow dairy and the eggs. I did try it with zucchini noodles but it really needs the starch from traditional pasta to bind it and make it more creamy - Enjoy Ingredients 1 lb of pasta of choice 1/3 cup of aquafaba 1/2 cup Cashew Cream 1/4 cup of each fresh chopped chervil, chives, and Italian parsley stems removed 2 tablespoons of each fresh chopped thyme, sage, and tarragon 1 teaspoon lemon zest 1/

Here is a repost of a receipt from 2011 - I have been going through past recipes so see if I can adapted them to our diet restrictions - this is great as is but if you want to make it truly "Vegan" remove the anchovies - Enjoy I have several new dishes I have been working on that I should be posting soon - A Ingredients I loaf French Boule, slightly stale 1 cup red cherry tomatoes, cut in half 1 cup of yellow cherry tomatoes, cut in half Cup of roasted red pepper, cut into ri

I have been on a chicken roll lately, well since all red meat is banned from our diets, I have been thinking up new dish with chicken, well actually taking some of my red meat recipes and adapting them for chicken. Here is another one skillet/dish dinner. I have been working on many of these due my very small kitchen here in the city, I do miss my large country kitchen during the week. Ingredients 4 bone-in chicken breasts or 4-6 chicken thighs, bone-in 3 to 4 potatoes, slic

Lemon Chicken Pasta with Asparagus Ingredients 8 oz. of penne pasta 1 lb. boneless skinless chicken breasts, cut into 1 inch chunks 1 lb. asparagus, ends trimmed and cut into 2-inch piece 2 shallots, halved and sliced 1 cup heavy cream ½ cup grated Asiago cheese ⅓ cup grated parmesan cheese, plus more for garnish 3 tablespoons butter, unsalted 2 Tablespoons Italian Parsley, minced 1½ tablespoons olive oil 1 tablespoon fresh Thyme, minced 1½ tablespoons minced garlic, divided

Lemon Herb Pasta Ingredients 1 pound penne pasta 1 cup baby Arugula 4 large lemons juiced and zested 2 medium, fresh Burrata, chopped (wait until ready to add to dish) 1/4 cup olive oil 2 shallots, minced 1 large clove garlic, minced 2 tablespoon Italian Parsley, minced 1 teaspoon fresh Rosemary, minced Directions Cook pasta as directed to alle dente. While pasta is cooking whisk together the lemon juice and zest, shallots, garlic, olive oil and herbs and set aside. Also dice

Ingredients 1 lb. Shrimp, cleaned, shelled, and deveined 1 lb. Rock clams, cleaned 1 lb. mussels, cleaned 9 oz. of sea scallops 4 tomatoes, chopped and seeded 6 cloves of garlic, minced ½ cup olive oil hand-full Italian Parsley, chopped and stems removed ¼ teaspoon red pepper flakes, optional Salt & Pepper to taste 12 oz. Spaghetti, prep to al dente, reserve ½ cup of pasta water Directions In a large skillet add 2 tablespoons of olive oil over medium-high heat, add clams and

Ingredients 4 lbs. cubed lamb 2 pints veggie stock 1 cup red wine 12 to 18 small potatoes, diced, or 2 medium eggplants diced, about 1 1/2 cups 6 large tomatoes, diced and seeded 2 large onions, diced 1 cup of pearl onions 3 carrots, diced 3 stalks of celery, diced 4 cloves of garlic, minced 4 sprigs of fresh Thyme 4 sprigs of fresh oregano Hand-full of fresh Italian Parsley, chopped and stems removed 1 teaspoon Sumac 1 teaspoon paprika Salt and pepper to taste Avocado oil Di

Classic Main Dish -

Ingredients 1 ½ lb. of ground chicken 1 pint cremini mushroom, sliced 1 pint oyster mushrooms, sliced 1 pint shitake mushrooms, sliced 1 cup Asiago cheese, freshly grated ½ cup of stale bread, finely chopped 1 leek, cleaned and sliced thin, just the light-green part 2 shallots, minced 3 garlic cloves, minced 1 large egg, whisked 1 teaspoons fresh thyme, minced 1 teaspoon smoked paprika pinch of fresh grated nutmeg Olive oil Salt and pepper to taste Glaze ¼ cup maple syrup 1 t

Ingredients Section 1 3 to 5 LB whole chicken cut up 4 stalks of celery, cut in half 4 carrots, diced 2 medium onions, quartered 1 cup dry white wine 4 cloves of garlic, smashed 6 sprigs of Italian Parsley 2 sprigs of Thyme 1 teaspoon yellow mustard seeds 12 peppercorns 1 bay leaf Salt and Pepper to Taste Section 2 1 ½ cups cream or Half & Half 1 cup fresh peas ½ cup diced onions ½ cup diced celery 4 tablespoons of flour 2 teaspoons freshly diced Italian Parsley Directions In

I had this soup in a cafe local cafe near work and I thought it was good but I could make it better. I think it turned out great, hope you do too. Ingredients 6 cups of veggie stock, low salt 5 cups of fresh baby spinach, chopped 2 cups of diced potatoes, I used red bliss 2 yellow onions diced 3 stalks of celery diced 1 red pepper diced 1 cup of dried green lentils 1/2 lb of bacon, chopped 6 cloves of garlic minced 1/2 cup of parsley, chopped and stems removed Salt and pepper

Well my take on it (A re-post from Jan 24, 2016), from my old Blog I do not have a lot of step by step pictures due to this is very simple to make and I did not see the need for pictures. Ingredients Broth 15 or 5 lbs of beef short ribs 3 inches of fresh ginger, cut lengthwise then into 1/2 inch pieces 2 medium yellow onions quartered 1/3 cup Fish sauce 4 tablespoons raw sugar 12 whole Star Anise 8 whole Cloves 1/4 teaspoon red chili flakes 1/4 teaspoons ground Cumin 1/4 teas

Also on that same legal pad was this recipe. I remember my Mom made a great stuffed cabbage and a few years ago I decided to create one of my own. I use pork instead of beef and I add a few other ingredients to give it a smooth flavor, I hope you all enjoy this. Stuffed Cabbage Ingredients 1 large savoy cabbage 1 LB of lean ground pork 1/2 LB bacon, sliced into 1-inch slices 2 cups of mushrooms of choice, chopped 2 15 oz cans of diced tomatoes 1 can of tomato paste 1 cup dry

I was in my kitchen today working on my November News Letter recipes and I came across these recipes in one of my legal pads in the kitchen. A few years ago I received a request for a Baked Ziti recipe. I remember when I got this email, I thought its a pretty simple recipe and what my spin would be on it. Here is what I came up with, I hope you enjoy it. Baked Ziti Ingredients 5 lb of Ziti pasta cooked ali dente 3 LB Ricotta Cheese 2 lb of mozzarella cheese 2 quarts of hom

This is usually in my fall recipe rotation, it is an easy soup to make with an optional kick to it. Ingredients 3 pounds of butternut squash, peeled and cubed. I usually get two packages from Costco of the pre-peeled and cubed butternut squash, it is much easier. 1 cup of baby carrots 2 medium onions rough chopped 3 tablespoons on unsalted butter 1/2 cup of fresh cilantro, chopped and stems removed 1 jalapeno minced - optional 1 1/2 teaspoon ground cumin 1 teaspoon ground mus

I received an email requesting this recipe. I served this once at a dinner party. I never really like split pea soup, due to the ham it was always too salty. So a few years ago I started playing with making my own split pea soup. Hope you like it. Ingredients 1 32oz box of either Chicken Broth or Veggie broth 1 package of Andouille Sausage, sliced and quartered 1 yellow onion, diced 4 carrots diced 4 stalks of celery diced 1 lb package of Yellow split peas 1/2 cup of chopped