Italian Garlic Bread

This recipe is for the true garlic lover out there. I got this very simple but super flavorful recipe from an Italian restaurant in Redondo Beach. This makes a great base for an unbelievably delicious bruschetta or topped with a meaty marinara sauce for dinner. Use day old bread for best results. Also, do not use the Parmesan cheese in the can. Shred fresh Parmesan, but not do not grate it finely. And also, do not use too much spread on the bread. Believe me, I've made all these mistakes. Not good.

2 loaves French bread, preferably sourdough

1 c buttery flavored soft spread margarine, not butter or olive oil.

1 c shredded Parmesan cheese 

4 to 6 large garlic cloves pressed or run through a rasp

2 Tbsp packed coarsely chopped flat leaf parsley

1/4 tsp salt, preferably kosher

Slice loaf of Sourdough French bread in half and set aside. (Alternately, you can slice the bread into individual pieces).

In a bowl mix remaining ingredients together and divide evenly to cut sides of bread and spread to cover.

Put under the broiler for about 3 minutes until spread bubbles and turns golden brown. Keep your eyes on it as it will burn very easily.

Remove from oven and slice into desired sized pieces (or slice before broiling).

Marvelous Minestrone

 

1 tablespoon olive oil

1 large onion (about 1 cup chopped)

2 stalks celery (about 1/2 cup chopped)

10 already-peeled baby carrots (about 1/2 cup thinly sliced)

1/2 pound fresh green beans (for about 1 cup cut)

2 cans (14 ounces each) fat-free chicken broth

1 can (14 ounces) fat-free beef broth

1 can (141/2 ounces) stewed tomatoes

1 can (8 ounces) tomato sauce

1 can (15 to 19 ounces) cannellini beans

1/2 cup uncooked orzo pasta

11/2 teaspoons dried Italian seasoning

1 teaspoon bottled minced garlic

Salt and pepper to taste

6 tablespoons grated Parmesan cheese

Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.

Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.

When the soup comes to a boil, uncover and stir well. Add the Italian seasoning and garlic. Boil until the green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste.

Remove the soup from the heat and ladle into bowls. Garnish each bowl with 1 tablespoon Parmesan cheese.

Makes 6 servings.

Baptist Pound Cake

This amazing, delicious and simple pound cake comes from an old beat up home ec book. It has a delicious crispy crust.

1/2 c butter

1/2 c shortening

3 c sugar

5 eggs

1 tsp vanilla

3 c flour

1/2 tsp baking powder

1 c milk

Using a hand or standing mixer, cream the butter and shortening together. Then add in the sugar and mix well.

Add the eggs one at time, mixing well after each.

Whisk together the flour and baking powder. Alternate adding this and the milk to the sugar mixture. So not over mix or it might toughen the batter. Add the vanilla.

Pour this into a greased bundt pan, smoothing over the top. Put into a COLD OVEN and set it for 350º. Bake it for 1 hour 5-15 minutes. The top should still look a little wet.

The Best Chicken Pot Pie Ever

I always cook up the carcass from a rotisserie chicken, and this is one good use for it. I’m always leery when a recipe claims to be the “Best Ever” as results usually fall a little short of expectations. But not this time. We went back for seconds.

2 lb chicken breasts, boneless and skinless

2 cups chicken broth (enough to cover breasts)

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 cups half and half

3 Tbs butter

1 medium onion, chopped

1 c celery, chopped

1/3 c all purpose flour

1 1/2 c frozen mixed vegetables, thawed

2 medium potatoes, cooked and cubed

1 Tbsp parsley, freshly chopped

1/2 tsp thyme, dried, optional (I didn't use it)

Double crust pastry (recipe follows)

In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.

Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2-inch pieces.

In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Sauté, stirring for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.

Cover mixture with second pastry. Cut a few vent holes in the pastry.

Bake at 400º for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Sour Cream Pastry for Savory Pies

2 1/2 c flour

1/2 tsp salt

1 cup cold butter (do not substitute)     

1/2 cup sour cream

4 tsp fresh lemon juice

1/2 cup ice water

Combine flour and salt. Cut butter into chunks and add to flour. Cut with a pastry blender to coarse crumbs. Place bowl in the refrigerator for at least 1 hour.

Remove the bowl from the refrigerator and make a well in the center of the flour.

In a small bowl whisk together the sour cream, lemon juice and water. Pour half the mixture into the well. Gently mix everything by hand until large lumps form. Add the remaining liquid and mix to combine. DON'T OVERWORK THE DOUGH. Divide the dough into two portions. Cover each with plastic wrap and refrigerate for at least one hour.  If you want to make the pastry ahead of time, it can be refrigerated overnight.

NOTE: You can bake the pie, or cover and freeze for up to 3 months. 

To use frozen pot pie: 
Remove from the freezer 30 minutes before baking.
Cover pie loosely with foil. Place on a baking sheet. Bake at 425º for 30 minutes. Reduce heat to 350º and remove foil. Bake 55-60 minutes longer, or until golden brown..

Strawberry Spinach Salad

Another good and healthy spinach and strawberry salad. The recipe called for 1 cup chopped avocado in there, but quite frankly, we think it's better without it. Save it for a savory salad.

Dressing:

    1/2 cup olive oil

    1/4 cup balsamic vinegar

    3 to 4 tablespoons brown sugar

    1 1/2 teaspoons garlic powder

    1 teaspoon mustard powder

    1 teaspoon onion powder

    Salt and pepper

Salad:

    One package (10 oz) fresh spinach (about 10 cups of torn leaves)

    4 cups sliced fresh strawberries (cleaned and hulled)

    1 cup blueberries

    1 mango, sliced

    1/4 cup cashews or slivered almonds

In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.

   

In a large bowl, combine all of the salad ingredients, except the cashew nuts. Add the dressing to the salad and toss. Sprinkle cashew nuts on top of the salad.

Bibb Lettuce Salad with Pecans, Blue Cheese, and Pears

This was the salad at our Healthy Hearts Gourmet Club this month. Serves 6 to 8.

1 cup pecan halves
1 Tbs light corn syrup
1 Tbs honey
4 small heads Bibb lettuce*, washed, dried, torn into bite-size pieces
Salt and freshly ground pepper
3 oz blue cheese, crumbled (I use more)
2 ripe Anjou pears, peeled, cored, and thinly sliced


Position a rack in the center of the oven and preheat to 350º.

Spread pecans on a sheet pan and bake until heated, about 5 minutes. Stir together the corn syrup and honey in a small bowl. Pour the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed mist of the syrup and are glazed, 5 to 10 minutes. Remove from oven and cool slightly. Separate the pecans that are sticking together and cool completely.

Toss the lettuce with about 6 to 8 Tbs vinaigrette dressing (recipe follows). Season with salt and pepper. Divide among serving plates. Sprinkle equal amounts of the cheese, pears, and pecans over the top.

*Can use 2 large heads of Boston lettuce.

Walnut and Late Harvest Riesling Vinaigrette

1 Tbs mayonnaise
2 Tbs Laurent de Clos Walnut Mustard, or Dijon mustard, which is what I used
1 clove garlic, minced
1/4 cup Cuisine Perel Late Harvest Riesling Vinegar, or Trader Joe's Orange Muscat        Champagne Vinegar (I used Trader Joe's Orange Muscat Champagne Vinegar)
1 cup extra-virgin olive oil
Salt and freshly ground pepper

Put the mayonnaise, mustard, and garlic in a blender and process until smooth. (I used a stick blender). Add vinegar and process to combine. Wit the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper.

The dressing can be made three days ahead, covered and refrigerated.



 

Cabbage Roll Casserole

I saw this recipe on-line and adjusted it to use the ingredients I already had. A tasty "down home" dish.

1/2 lb ground beef 

1/2 lb Italian sausage

3 cloves of garlic

1 large onion, chopped

3/4 cup of rice (not cooked)

1 can (14.5 oz) diced tomatoes

1 can tomato soup

1/3 cup of cider vinegar

3 Tbs brown sugar

1 Tbs Worchester sauce

1 tsp salt

1/4 tsp pepper

Dash of Tabasco, optional

8 cups of chopped cabbage

Sauté onions and garlic, cook beef and sausage (remove casings if using link sausage) until brown mix in rice set aside

Mix together, tomato sauce, cider vinegar, brown sugar, Worchester sauce, salt, pepper and Tabasco sauce.

Layer 1/2 chopped cabbage on bottom of pan, layer 1/2 meat mixture, drizzle with sauce. Repeat end with cabbage cover and bake 350º for 2 hours.