Greek Salad (serves 6)
1 lettuce head (you can chop it any way you want)
1 red onion thinly sliced
½ cup black olives, pitted, then halve
2 tomatoes, chopped
1 cucumber, sliced
½ cup crumbled feta cheese
6 Tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp Dijon mustard
1 tsp freshly squeezed lemon juice
1 ½ cups red wine vinegar
Mix all the salad ingredients in a large bowl. In a separate bowl mix all the dressing ingredients.
Pour dressing over the salad and toss gently.
Homemade Granola Bars (Makes: 24)
2 cups rolled oats
¾ cup packed brown sugar
½ cup wheat germ
¾ tsp ground cinnamon
1 cup all purpose flour
¾ tsp salt
½ cup honey
1 egg, beaten
½ cup vegetable oil
2 tsp vanilla
Optional: ¾ cups raisins OR ¾ cups chocolate chip OR ¾ cups of both mixed together
Preheat oven to 350 F. Grease a 9 by 13 pan.
In a large bowl mix together the: oats, brown sugar, wheat germ, cinnamon, flour and salt.
In a smaller bowl mix together the: honey, egg, oil and vanilla.
Make a well inside the big bowl and pour the content of the smaller bowl inside the well.
Using your hands, mix well.
Add the raisins and/or chocolate.
Pat evenly into the pan.
Bake for 35 minutes. Let cool for about 10 minutes, then cut into bars.
Lemon Granita (Italian lemon Ice), serves 12:
3 cups water
1 cup sugar
1 pinch salt
1 cup fresh lemon juice
1 ½ tsp finely grate fresh lemon rind
2 tsp lemon extract
Put any metal pan (I use a 9 by 13 or any 2 loaf pans) in the freezer.
Combine 2 cups of water with the sugar. Bring to a simmer (over medium heat) until the sugar completely dissolves.
Add the salt and remove from heat. Add the water and let cool to room temperature.
Put in the fridge for 1 hour. Once the mixture is cool, add the lemon juice, peel and extract.
Pour into the ice cold metal pans and put back in the freezer for 1 hour.
Using a plastic spatula, scrape the sides (should be icy) and mix. Repeat every ½ hour until you get the desired consistency (normally 4 to 5 times).
Sugar Cookies: (Optional: sugar cookies with a window); makes about 48
3 sticks of unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 tsp vanilla extract
6 cups all purpose flour
2 tsp baking powder
1 tsp salt
Using a mixer, cream together the sugar and the butter until smooth.
Beat in the eggs, then the vanilla.
In a separate bowl mix the flour, baking powder and salt. Add the mixture, gradually, to the mixer bowl. Mix until combined.
Wrap the dough in plastic and let chill for at least 1 hour.
Preheat oven to 400 F.
Roll the dough out, on a floured surface, until it is ¼ to ½ inch thick.
Cut shapes; bake 6 – 8 minutes. Let cool
Optional: make a hole in the middle of the cookie and sprinkle some crushed Life Savers inside to create a colorful window.
Chocolate Chip Cookies (makes about 50 to 60)
2 sticks unsalted butter, room temperature
½ cup sugar
1 ½ cups brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tsp salt
2 ¾ cups all purpose flout
1 tsp baking soda
1 ½ tsp baking powder
1 cup semi sweet chocolate chips
Preheat oven to 350F
Using a mixer, cream together the sugars and the butter. Add the eggs (one by one), then the vanilla.
In a separate bowl mix together the flour, baking powder, baking soda and salt.
Add the dry ingredients to the mixer bowl. Mix until combined, and then add the chocolate chips.
Bake for 10 minutes for chewy; 15 for crunchy.
Holiday Salad (serves 6)
6 cups torn iceberg lettuce
6 cups torn romaine
3 scallions thinly sliced
1 celery rib thinly sliced
¾ cups dried cranberries
¼ cups sliced toasted almonds
For the Dressing:
¼ cup vegetable oil
¼ cup white vinegar
¼ cup sugar
1 Tbsp minced fresh parsley
½ tsp hot pepper sauce
Scandinavian Fennel, Apple Cole Slaw (Serves 6)
1 ½ cups thinly sliced fennel
3 cups thinly sliced green cabbage
3 cups thinly sliced red cabbage
3 cups green apples, peeled, cored and thinly sliced
1 ½ cups celery, thinly slice
1/3 cup vegetable oil or light olive oil
2 tsp ground caraway seeds
1 ½ cups buttermilk
2 Tbsp sugar
2 Tbsp cider vinegar
A pinch of salt
Vegetarian Shepherd’s Pie (Serves 8)
1 ½ cups mushroom or vegetable broth (low sodium)
1/3 cup dry red wine
1 Tbsp tomato paste
1 Tbsp flour
3 lbs russet potatoes, peeled and cut into large cubes
5 Tbsp unsalted butter
2 lbs mushrooms, stemmed and quartered
Salt and pepper to taste
½ medium yellow onion, finely chopped
3 medium celery stalks finely chopped
5 medium garlic cloves finely chopped
1 medium celery root, peeled and diced
3 medium carrots, peeled and diced
2 medium parsnips, peeled and diced
1 Tbsp finely chopped fresh sage leaves
1 Tbsp finely chopped fresh thyme leaves
2/3 cup whole milk
Cook potatoes in water for 30 minutes, until tender. Drain. Mash well until smooth adding 1 Tbsp butter and milk. Season with salt and pepper, set aside.
In a bowl: mix together broth, wine, tomato paste and flour (sauce).
Preheat oven to 400 F.
In a pan: melt 2 Tbsp butter and cook the mushrooms until browned. Set aside in a bowl.
In the same pan, melt 2 Tbsp butter and cook the onions, celery and garlic until golden. Add the celery root, carrots and parsnip until soft. Add the herbs. Cook everything until browned and softened, about 6 minutes.
Add the sauce and cook until simmers, about 3 minutes. Add the mushrooms and cook until the sauce thickens, about 5 minutes. Remove from heat.
Pour the vegetable mix to a well greased pan (I use 2, 9 by 13). Spread the mashed potatoes on top of the vegetables. Bake for about 30 minutes, until the potatoes are golden brown and a little crusty.
French Baguettes (makes 4 loaves)
1 tsp active dry yeast
2 cups warm water
4 ½ cups all purpose flour
2 tsp kosher salt
1 egg (beaten)
1 tbsp cold water
In a mixer bowl dissolve yeast in ½ cup warm water. Set aside for 10 minutes.
Combine the flour and salt.
Add the remaining water to the yeast mixture, then add the flour mixture.
Using the paddle attachment, mix until combined, about 1 minute.
Change to the dough attachment and knead for about 8 minutes until the dough is smooth yet still sticky.
Cover the mixer bowl with a plastic wrap, then a kitchen towel and place in a warm place for about an hour. The dough should double in size.
Punch the dough down and divide into 4 pieced. Roll into a baguette shape.
Place on a greased pan and let rise until doubles in size.
Preheat oven to 450F.
Brush each baguette with the egg / water mixture. Optional: score the loaves with a sharp knife
Bake for 15 minutes. Then lower the temperature to 400 F and bake for another 5 to 10 minutes.
You may place a pan with 2 cups of water in the oven to provide moisture.
Remove from oven and let cool down completely.
Baked French Fries
8 potatoes, peeled. Slice in half lengthwise, then slice each half into 4 – 6 fries.
Soak the fries in a bowl of cold water for 30 minutes.
Preheat oven to 400 F
Dry thoroughly with paper towel.
Place in a pan and spray with olive oil.
You may sprinkle some salt and pepper.
Bake for at least 35 minutes until golden brown, flip half way through.
Stuffed Cabbage (serves 6)
1 green cabbage
1 cup rice
¼ cup olive oil
1 medium onion, diced
1 medium tomato, diced
½ ground meat (any kind)
¼ cup pine nuts (optional)
2 Tbsp fresh parsley,
2 Tbsp fresh dill
3 garlic cloves, minced
Salt and pepper to taste
3-4 cups tomato or vegetable juice
Place the cabbage in a large pot filled with water, over medium heat, until the cabbage starts yellowing.
Remove from heat, drain, and let cool.
For the Filling: In a skillet, over medium heat, cook the onions in olive oil, until starting to soften, about 5 minutes. Add the ground meat and cook until the meat changes color to brown.
Add the tomato, garlic, rice and herbs.
Add salt and pepper to taste.
Cook for 2 minutes.
Remove from heat.
Tear a cabbage leaf and remove the stem. Put 1 Tbsp of filling in the middle. Fold the leaf over the filling and put in a pot. Repeat until the pot has at least 2 layers of stuffed leaves.
Pour 3 cups of tomato or vegetable juice over the leaves. Bring to a boil and then turn the heat down and cook until the rice is soft, about 45 minutes. If necessary, add another cup of juice.
Serve hot or cold.
Ice Cream in a Bag
1/2 cup Half and Half
1/4 tsp vanilla
1 Tbsp sugar
1/3 cup rock salt
1 small Ziplock bag
1 large Ziplock bag
In the small bag combine the Half and Half, vanilla and sugar. Close tightly!
Put the small bag in the big bag. Fill the big bag half way with ice. Pour the salt on top of the ice. Close very tightly!!!
Shake for 4 minutes.
Remove the small bag out of the big bag and enjoy your homemade vanilla ice cream!