This thick mixture tastes great if you serve it with a good-quality bread (or garlic bread). It makes a great sauce for pasta, or as a side dish with salmon. A sprinkling of minced olives and/or aged Parmesan adds a great flavor dimension to the mixture, but it makes a good, simple meal without them.
- 2 medium heads of broccoli
- 1/4 c. olive oil
- 4 garlic cloves, minced
- 1/2 teas. dried, crushed red pepper flakes
- salt & pepper, to taste
- 2 (16 oz.) cans white beans, drained
- 1/2 c. chopped black olives (optional)
- Parmesan cheese (optional)
Cut florets from broccoli stalks into bite-sized pieces. Bring a pot of salted water to a boil, and cook broccoli for about 7 minutes.
Put olive oil and garlic in a large skillet. Heat over medium flame until garlic browns. Add red pepper flakes, salt, pepper and broccoli and stir to heat through. Add beans and stir until combined. Allow to warm in the skillet for about 10 minutes for flavors to meld.
Serve in shallow bowls topped with olives and cheese, if desired. Serves 6.
Such a yummy side dish! So incredibly easy to throw together!
- 2 c. pumpkin puree
- 1 c. white sugar
- 1 c. half-n-half or evaporated milk
- 1/2 c. flour
- 1/2 teas. baking powder
- 1/4 teas. salt
- 1/8 teas. baking soda
- 2 eggs
- 1 teas. vanilla
- 1/2 c. melted butter
- 2 teas. cinnamon
Preheat oven to 350.
Combine all ingredients, mix well.
Spoon into casserole dish.
Bake uncovered for 60 minutes. (May take up to 20 minutes longer, depending on the type of casserole dish you use). Insert knife into center, if it comes away almost clean, you're done.
- 2 T. olive oil
- 1 onion, chopped
- 2 small eggplants (about 1 lb. each)
- 1 clove garlic, finely minced
- 1/4 teas. crushed red pepper (or more)
- 28 oz. can crushed tomatoes
- salt & pepper, to taste
Heat oil over medium heat and saute onions for about 5 minutes. Turn heat to medium-high and add eggplant, cooking, stirring occasionally, until soft and golden, about 10 minutes.
Add tomatoes, garlic and spices. Heat to boiling, reduce heat and simmer for about 10 minutes.
Great served over any type of pasta, rice or polenta, or just plain with a side of crusty bread. Sprinkle with a little Parmesan, if desired.
Note: I also like to add some chopped fresh mushrooms.
- single deep-dish pie shell, unbaked
- 8 oz. Mexican blend cheese
- 1/4 c. sweet red pepper, chopped
- 4 oz. chopped green chilies
- salt & pepper, to taste
- 3/4 c. salsa
- 4 eggs
- 1-1/2 c. cream or half-n-half
- 1/4 c. chopped fresh cilantro
Preheat oven to 400. Fill pie shell with cheese, red pepper, green chilies and salsa. Sprinkle with salt and pepper to taste. Top with cilantro. Beat eggs and cream together, and pour over ingredients in pie shell. Bake for 20 minutes at 400, then reduce oven temperature to 325 and bake 30 minutes more, or until knife inserted in center comes out clean. Allow to rest for 30 minutes before slicing.
Note: Make sure you use a deep-dish pie plate as otherwise it will spill over.
- 1 c. butter, softened
- 2 c. sugar
- 4 eggs
- 2 teas. vanilla
- 1-3/4 c. flour
- 6 T. baking cocoa
- 1 teas. baking powder
- 1/4 teas. salt
In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients and add gradually to creamed mixture and mix well. Spread into a greased 13X9 pan (will be very thick). Bake at 350 for 25 to 30 minutes.
Frosting:
- 1/2 c. butter, softened
- 1/4 c. heavy cream or milk
- 1 teas. vanilla
- 2 T. baking cocoa
- 3 c. powdered sugar
In a mixing bowl, beat the butter, milk and vanilla. add cocoa, then gradually, the powdered sugar until smooth. Spread on cooled brownies.
- 1 c. butter or shortening
- 1-1/2 c. sugar
- 1 T. dark Karo syrup
- 1 egg, beaten
- 1-1/2 teas. baking soda
- 2 c. flour
- 3 teas. cinnamon
- 2 teas. ginger
- 3 teas. ground cloves
Sift dry ingredients together. Cream butter, add sugar, Karo syrup and beaten egg. Mix well. Add dry ingredients and mix until well combined.
Chill dough for at least 2 hours; best overnight.
Roll very thin and use cookie cutter. Bake on lightly greased cookie sheet at 350 for 8-12 minutes. (they should be crispy)
This is a very thin, very crispy cookie with a lot of bite in it.
- 8 boneless, skinless chicken thighs, trimmed
- 3 T. fresh lemon juice
- 3 T. olive oil
- 2 T. chopped, fresh oregano leaves
- 2 teas. minced garlic
- 1/2 teas. crushed red pepper flakes
- 1/2 teas. kosher salt
Mix seasonings together and toss with the chicken. Cook on a hot stove top grill for about 14 minutes, turning once during cooking time. Pairs great with a simple green salad.
