MY RECIPES
VEGETABLES
Artichoke and pepper salad
1-2 cans of artichoke hearts, cut in pieces, broil with salt and
pepper. Nuke 5 peppers (yellow, red, orange) 10 minutes until soft. Cut in
small pieces/stripes. Mix artichokes and peppers together. Add pepper
sauce or lemon/olive sauce (see recipes). Also add shavings of parmesan
cheese.
Artichokes/halved & fried
Remove outer tough leaves of fresh artichokes until you find leaves two
thirds light green. Cut out tops with thorns. Halve lengthwise with stem
attached. Boil in water with one tablespoon lemon juice. Boil 15-20
minutes. Place full garlic bulb in microwave and zap for 45-50 seconds.
Let cool a bit and peel 7-8 cloves. In frying pan: 4 Tbsp olive oil, 1 red
pepper cut up in 1 inch squares (you should use roasted peppers, but raw
is okay), garlic cloves, 1 doz. capers, green and black olives. Add ground
rosemary (or dried leaves if ground not available). Turn on flame and
bring to simmer. Remove artichokes from pot and drain before placing face
down in skillet. Let fry for 5 minutes. Turn once for 5 minutes. Turn
again 5 minutes.
Broccoli tamari
I a skillet heat 3-4 Tbsp olive oil, lots of pressed garlic. add 1
bunch of broccoli and sauté, splash w/tamari soy sauce (alternative:
instead of garlic, add 1Tbsp ground ginger).
Carrots with tamari & ginger
This recipe works best with peeled baby
carrots. Heat 3 Tbsp extra virgin olive oil in a in skillet. Add 1 bage (1
lb) of baby carrots and cook for about 5 minutes, stirring occasionally.
Add 1 Tbsp ginger powder and 2 Tbsp tamari soy sauce (or other Japanese
soy sauce) and mix well so carrots are evenly coated. saute over a medium
flame until tender.
Eggplant, grilled
Slice 1-2 eggplants lengthwise, sprinkle with salt and let sit for 10
minutes, wash, put in oven on olive oil greased cookie sheet, drizzle with
olive oil, sprinkle with grated parmesan cheese. Additional sauce: olive
oil, anchovy paste; then sprinkle garlic powder and oregano.
Eggplant (Chinese) with garlic and ginger
Cut lengthwise several Chinese eggplants. Sprinkle with
salt, let sit 10 minutes, wash. In frying pan: heat 3-4 Tbsp extra virgin
olive oil, some roasted peppers, garlic paste and ginger paste
(approximately 1/2 Tbsp each). When sizzling, throw in eggplants. Let cook
about 10-15 minutes.
Eggplant, grilled
with artichoke heart sauce
Sauce: slice 1 can of artichoke hearts. In skillet: heat 3-4 Tbsp extra
virgin olive oil, crushed garlic, 1 can of tomato sauce chili paste, some
sun dried tomatoes (paste or tomatoes proper). Let rest one day. Next day,
spread on eggplant cut lengthwise, salted and drained of water, put in
oven and cook about 10-15 minutes. (Same kind of thing also applies to
zuks).
Eggplant, grilled with sundried tomato
pesto
Buy or make your own sundried tomato sauce, make pesto with it, adding
garlic and nuts of some kind with olive oil and mix in blender (see
recipe). When you have the pesto, spread on eggplant or zuks that have
been salted and drained of water and cook in oven for about 10-15
minutes.
French fries
Very hot olive oil, throw in match sliced potatoes.
Zuks, eggplant, tomato ratatouille
Olive oil, when very hot add slowly sliced zucchini on high flame.
Do not turn zucchini for 10 minutes (reduce flame a bit if they seem to
char).Slice eggplants ¼ of an inch thick, sprinkle with salt, let in
drainer for 15-20 minutes, rinse, place in water bring to a boil, boil for
10-15 minutes until soft, but not falling apart.Add to Zuks.Slice tomatoes
(2-3) and throw in with the rest.Let go on med-low flame until juices dry
up a bit.You can add granular garlic, granular onion, and parmesan cheese
if you want.
Peperonata with eggplants
(tomatoes,
onions, peppers, in cold olive oil).- with eggplants- with eggplants and
artichoke hearts: artichoke hearts, finely sliced (2 cans); 2-3 red/yellow
peppers; put in pot with cold olive oil and balsamic vinegar; after 10
minutes add eggplants sliced and salted to remove bitter water. Let go 20
minutes until very soft.
Peperonata -mint flavored
1 red pepper, 1 yellow pepper, 1 orange pepper, 1 green pepper; Cut peppers into 2-inch julienne strips. Press 2 cloves of garlic. Place peppers and garlic in large skillet or pot with cold olive oil. and balsamic vinegar (approx 1/4 -1//3 cup of each). Saute over a mid-tol-ow falme for about 20-30 minutes until peppers are soft. Sprinkle with fresh or dried mint (or basil). Can serve warm or cold.
(Red) peppers with anchovies appetizer
shavings of parmesan cheese
Pepper Salad
Strips of peppers. In a saucepan, with one glass olive oil and one
glass of vinaigre, both liquids cold. Add garlic if you want. Turn on
flame and let go at very low flame until soft and done. Eat cold.
(Red or yellow)
Pepper sauceFood process half pepper, squeeze in half line. Heat
mixture in pan to get it thicker. Pour over pepper/artichoke hearts
salad.Pesto2 bunches fresh basil, leaves only; olive oil, 4 garlic cloves,
walnuts. Process in food processor until smooth (add as much oil as
necessary). At the end add grated parmesan cheese.
Potato salad=>
boil whole small white or red potatoes (best with purple Peruvian).
Toss with olive oil, tamari sauce, ground rosemary and salt.
=> As
above, then add homemade pimentos=>
as above, then add tuna steak
and pesto
Potato cake
2 lbs potato, peeled and mashed. Add 2 or 3 eggs, nutmeg, parmesan
cheese, breadcrumbs. Butter up glass dish and spread breadcrumbs. Make
layers with: potato mix, slices of soft cheeses, (shaved ham, prosciutto),
little chunks butter. Brush top with egg yolk, sprinkle breadcrumbs, add
little chunks of butter. Bake 1/2 hour at 350/375.
Potato fritters/patties
Same mixture as for potato cake. Make patties with core of soft
cheese (fresh original Italian mozzarella best). Sprinkle all over with
bread crumbs, fry with butter and oil.
Oven roasted Potatoes
Wash and boil whole potatoes for 15 minutes. Remove, (if you want,
peal them, cut in pieces, put in glass pan in pre-heated oven (350) with
olive oil, rosemary and little sage. Let go for 20 minutes or until done.
Rosemary Potatoes
This recipe can be prepared with either small white or small red
new potatoes. Scrub about 12-15 small white or red potatoes and cut in
half any larger potatoes so that all potatoes are about the same size.
Boil 2-3 quarts of water in a large pot. Add potatoes and boil until
tender, approximately 10 minutes. Drain potatoes and while still hot toss
very well with 3-4 Tbsp extra virgin oilve oil, 2 Tbsp tamari soy sauce
and 1 Tbsp Rosemary (powdered or fresh) until evenly
coated.
SALADS
Basic salad #1
chopped walnuts marinated in anchovy oil, cut anchovies, pimento,
marinated artichoke hearts
Salad # 2
Red leaf, scallions, anchovies. Vinaigrette with olive oil, red
wine vinegar, fresh parsley/basil and garlic finely chopped.
String beans
Zucchini Fried chunks
Quarter zucchini lengthwise, then cut up small chunks. Dip in
boiling water for 3/4 minutes. Drain. Add to skillet where olive oil is
hot and sear it. Add sprinkle garlic powder, or mashed garlic, add one can
chopped up anchovies (or use anchovy paste)
.Zucchini ratatouille
Dressing: olive oil and lemon juice emulsified
.
Stuffed tomatoes with rice
Boil one generous cup Arborio rice. Add one can tuna fish in olive
oil, oil included, one can of rolled anchovies cut up in small pieces,
capers and oil included, chopped walnuts. Enough for six large
medium-large tomatoes. Cut top and core tomatoes, keep the innards. Stuff
rice in tomato and bake in oven. Chop the tomato innards, add couple
spoonful of garlic paste, one teaspoon of chile paste, sprinkle oregano,
rosemary etc. Heat the sauce and let go until thick. To be poured over the
tomatoes when ready.
Tempeh with tamari and lemon
Slice different kind of tempeh, thin slices.In a frying pan, one
jigger olive oil, three jiggers tamari sauce, two jiggers lemon juice.
Place tempeh in frying pan, turn on the flame and when it boils turn low
and let go until almost totally dried up turning regularly the tempeh so
that it absorbs and cooks evenly. About 10-15
minutes.