Cauliflower With Capers En Vinaigrette S'il Vouz Plait

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 head cauliflower (2 to 2 1/2 pounds, no brown spots!)
• 1/4 cup capers, drained (reserve 1 tablespoon marinade)
• 1/4 cup vegetable stock
• 2 tablespoons olive oil
• 1 tablespoon caper marinade
• 1 tablespoon wine vinegar (or tarragon vinegar)
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh italian parsley, finely chopped
• 2 tablespoons fresh garlic chives, finely chopped (can substitute green scallion tops)
• 1 large garlic clove, finely minced (for milder flavor, substitute elephant garlic)
• salt & freshly ground black pepper, to taste

Recipe

• 1 in a small non-reactive bowl combine the dressing ingredients and whisk well.
• 2 cut the cauliflower into 1" florets. crush the capers lightly with either a pestle and mortar or back of a spoon.
• 3 in a sauce pan insert a steaming basket, fill the pan with 2" of water. add the cut up cauliflower. bring the water to the boil over high heat. cover pot tightly, reduce the heat to medium and steam for about 5 to 7 minutes or the the vegetables are tender but not mushy.
• 4 note: the cauliflower can also be pan fried in olive oil if so desired.
• 5 carefully remove the steaming basket and set cauliflower aside.
• 6 in a large salad bowl place the warm cauliflower then add the slightly crushed capers. stir lightly. next add the dressing and toss gently to combine.
• 7 best eaten within 24 hours.

Crock-pot Savory Chili

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 3 tablespoons garlic, chopped
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon cumin
• 2 teaspoons oregano
• 2 teaspoons salt
• 2 lbs ground turkey (or 1 lbs. ground beef & 1 lbs. italian sausage)
• 2 (28 ounce) cans crushed tomatoes in puree
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can chili beans, in sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 3/4 cup semi-sweet chocolate chips
• shredded cheddar cheese
• sour cream
• chopped green onion
• crumbled corn chips
• chopped jalapeno chile

Recipe

• 1 heat the oil in a skillet over medium heat. add the onions and garlic and cook, stirring occasionally, until tender, 7-10 minutes.
• 2 stir in chili powder, paprika, cumin, oregano and salt.
• 3 add the ground turkey (or ground beef & sausage). increase the heat to medium high and cook the meat, stirring frequently, until cooked through, 8-10 minutes. once the meat is done add to the crock-pot.
• 4 add the tomatoes, kidney, chili and black beans, and the chocolate into the crock-pot and stir.
• 5 cook on low for 6-8 hours, or on high for 4 hours, stirring occasionally if possible. (if done on the stovetop, cook on low heat, cover and simmer, stirring occasionally, for 1 hour.).
• 6 top with your choice of toppings, and enjoy!

Chicken Muffulettas

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 pieces french sourdough bread, about 6 inches each, sliced lengthwise
• 2 tablespoons olive oil
• 4 slices provolone cheese
• 2 cups olive spread
• 1/2 cup roasted red pepper
• 1 1/2 cups bottled pickled vegetables, drained
• 1/4 cup pitted kalamata olive, drained
• 1/2 cup pimento stuffed olive, drained
• 1 (1/2 cup) jar artichoke heart, drained
• 2 tablespoons capers
• 2 tablespoons parsley
• 1 garlic clove
• 1 teaspoon italian seasoning
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Recipe

• 1 in food processor, place olive spread ingredients: roasted red peppers, pickled vegetables, calamata olives, green olives, artichoke hearts, capers, parsley, garlic, italian seasoning, black pepper and olive oil. chop by pulsing until consistency of cole slaw. marinate for at least 30 minutes at room temperature.
• 2 place chicken breast halves between two pieces of wax paper; pound gently to 1/4 inch thickness. brush each side of chicken with vegetable oil; season with salt and pepper. grill or broil for 2 to 3 minutes per side, until cooked throughout.
• 3 assemble sandwich by opening bread and drizzling each half with olive oil. spread 1/2 cup olive spread on bottom of each sandwich; top with grilled chicken and one slice of swiss and one slice provolone cheese.

Cauliflower, Bacon And Parmesan

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 lb bacon, slices cut crosswise into 1/4-inch strips
• 8 large eggs
• 1/3 cup light cream
• 1 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 1/8 teaspoon fresh ground black pepper
• crushed red pepper flakes (optional)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 (1 1/4 lb) cauliflower, cut into small florets
• 1/4 teaspoon salt
• 4 roasted garlic cloves

Recipe

• 1 in a 10-inch nonstick frying pan, cook the bacon until crisp; remove to a paper-toweled dish.
• 2 pour off all the fat.
• 3 in a large bowl, beat the eggs with the cream,parmesan, parsley, black pepper and red pepper flakes(if using) until smooth.
• 4 add the cooled bacon.
• 5 in the same frying pan, heat the oil with the butter over moderately high heat.
• 6 add the cauliflower and salt and cook, stirring occasionally, until the cauliflower is golden and almost done, 10 to 15 minutes.
• 7 add the roasted garlic and cook, stirring, 1 minute longer.
• 8 pour in the egg mixture and reduce the heat to low.
• 9 cook, covered, until the bottom of the frittata is golden brown and the top is almost set, 10 to 15 minutes.
• 10 heat the broiler.
• 11 broil the frittata 6 inches from the heat, if possible, until the eggs are set and beginning to brown, about 3 minutes.
• 12 lift up the edge of the frittata with a spatula and slide the frittata onto a platter; cut it into wedges.
• 13 serve immediately.

Eggplant Cannelloni-robert Irvine

Total Time: 2 hrs 15 mins Preparation Time: 40 mins Cook Time: 1 hr 35 mins

Ingredients

• 2 medium eggplants, cut into 1/4-inch planks
• 2 cups buttermilk
• 4 cups vegetable oil (you can fry in a skillet with just 1/4 cup oil, turning halfway through)
• 1 cup egg
• 1 cup milk
• 2 cups all-purpose flour
• 3/4-1 cup goat cheese, divided
• 12 fresh basil leaves
• 2 cups marinara sauce
• 1 cup parmesan cheese, shredded
• 3 tablespoons extra-virgin olive oil
• 1/4 cup yellow onion, diced
• 1/4 cup diced celery
• 1/4 cup red wine
• 1 quart pasta sauce (tomato sauce, pasta or spaghetti-your choice)
• 1 garlic clove, peeled, thinly sliced (or minced)
• 1 teaspoon worcestershire sauce
• 2 tablespoons fresh thyme, minced
• 1/4 cup dried oregano
• 1/4 cup roughly fresh basil leaf, chopped
• 2 cups diced tomatoes
• salt
• fresh ground black pepper

Recipe

• 1 place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.
• 2 preheat the oven to 375 degrees f. heat the oil in a large saucepan over medium-high heat to 350 degrees f.
• 3 beat the eggs and milk together to make an egg wash. once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. slip gently into the oil and fry until golden brown, about 2 minutes(or fry in skillet in 1/4 cup oil or less, turning halfway-2 to 3 minutes each side). flip and continue to cook the other side until golden brown, 2 to 3 minutes. after frying, remove to paper towels to drain. repeat the process until all the eggplant has been fried.
• 4 lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. place the rolls in a baking dish.
• 5 top the rolls with marinara sauce, sprinkle with parmesan, and bake until the cheese has melted, about 10 minutes.
• 6 for the marinara sauce:.
• 7 in a saucepan over medium-high heat, add the oil and heat very hot, to the verge of smoking. add the onions and celery and cook until the onions are translucent. deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. reduce the heat and simmer for 20 minutes.
• 8 add the worcestershire sauce, thyme, oregano, basil, and tomatoes. season with salt and pepper. reduce the heat and simmer 1 hour, stirring occasionally.

Batista's Cappuccino

Total Time: 10 mins Preparation Time: 1 min Cook Time: 9 mins

Ingredients

• Servings: 2
• 2 cups coffee
• 2 cups powdered milk
• 1 tablespoon sugar
• 1 tablespoon cocoa
• 1 1/2 fluid ounces brandy

Recipe

• 1 mix all ingredients and boil.
• 2 garnish with whipped cream if desired.

Autumn Chicken

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 3/4 cup prune juice
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/8 teaspoon pepper
• 1/4 teaspoon dried thyme or 2 sprigs fresh thyme
• 1 roasting chicken, cut in 1/8s, skin removed
• 1 large vidalia onions or 1 large other sweet onion, halved and sliced very thin
• 1 lb carrot, peeles and sliced thinly on the diagonal
• 2 sweet potatoes, peeled and sliced thinly on the diagonal
• 1/2 cup red lentil, soaked in 1 cup of boiling water for 30 minutes to 1 hour
• 1/4 cup chopped fresh italian parsley

Recipe

• 1 in a roaster with a cover, combine the prune juice, curry powder, turmeric, pepper and thyme. add the chicken and marinate for one hour. preheat oven to 400°f
• 2 place onion, carrots, sweet potatoes in pan, top with chicken, cover, and bake for 20 minutes.
• 3 baste the chicken and rearrange the veggies so tht they cook evenly. bake another 15 minutes, baste again, and add the lentils, stirring them into the pan juices.
• 4 bake until chicken is done and the veggies have fallen apart, creating a thick sauce, about 20 minutes more.
• 5 remove the chicken from the oven, stir in the parsley, and serve.