Posted October 28th, 2009 | Recipe-Side Dishes


        Chicken broth – large container

       2 tablespoons light butter or margarine

        1 large butternut squash, cut into cubes

       2 stalks celery – 

        1 white onion, chopped into ¼ pieces

        2 carrots

        2 medium-sized red potatoes

       1-2 cloves garlic


        1 teaspoon salt

        1 teaspoon pepper

        1 cup white wine


Melt butter in large pot.  Add garlic, carrots, and chopped onion.  Peal the skin off the butternut squash and cut into small cubes.  Add into pot along with diced celery.  Season with salt, pepper, and oregano.  Sauté until vegetables are soft and fork tender.  Add white wine and chicken broth until vegetables are covered.  Bring to boil.  Puree until smooth.  Add more salt and pepper to taste if necessary. 

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Posted October 7th, 2009 | Recipe-Italian, Recipe-Side Dishes

Bruschetta al pomodoro

Olive oil
Tomatoes, not overripe
Fresh basil

FYI:  While measurements could be given, I recommend you use your senses to determine just how much of each ingredient to use.  Make sure you taste as you move through the cooking process.  This is definitely an easy recipe, so let’s not make it hard.

Turn oven to broil.   Cut bread into ¼ to ½ inch thick pieces and toast in oven for a few minutes until bread begins to turn in color.  When bread is slightly browned, remove from oven.  Peel garlic and rub on the bread to season the bread.  Cut tomatoes into 1/8 inch thick pieces and place in a bowl.  To make the tomatoes more “meaty” and less wet, gently squeeze the tomatoes to remove the juice and some of the seeds.  Drizzle 2-4 tablespoons of olive oil to coat lightly.  Season with salt and pepper to taste.  Top each piece of bread with the tomatoes and top off with fresh-ripped basil.

Bruschetta with Parmesan cheese and olive oil

Fresh garlic
4 tablespoons olive oil
¼ cup grated Parmesan cheese
A pinch dried oregano

Cut bread and toast in oven for only a few minutes.  When toasted brown, rub garlic over the bread. Combine 4 teaspoons of olive oil , ¼ cup of Parmesan cheese and a pinch of oregano.  Brush each piece of bread with the olive oil mixture and put in to broil for another 1-2 minutes.

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Posted August 12th, 2009 | Recipe-Italian, Recipe-Side Dishes

Ingredients (Serves 2)

1 large tomato, cut into 1/8-inch pieces
1 bulb fresh mozzarella, cut into 1/8-inch pieces
4 tablespoons olive oil
4 leaves fresh basil, chiffonade (have some extra for garnish)
1 teaspoon garlic powder
1 teaspoon salt and black pepper
½ half lime, juiced
1 tablespoon crumbled feta cheese

Instructions: Combine olive oil, salt, pepper, garlic powder, fresh basil, and feta cheese in a bowl.  Stir and incorporate well, almost breaking the feta cheese into very small pieces.  Brush or spoon the flavored oil on top of each tomato and mozzarella slices.  Decorate any way you like, but towers make for a beautiful and fun, but sometimes difficult, creation to eat!

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Posted August 5th, 2009 | Recipe-Side Dishes, Uncategorized

Mediterranean Salad (Serves 4-5 salads with leftovers . . . for next day omelets!)

1 can or bottle hearts of palm

1 bottle sun dried tomatoes

1 bottle roasted red peppers

1 bottle marinated artichokes

1 cup marinated mixed olives, pit removed and halved

1 cup toasted crushed walnuts

2 tablespoons ranch dressing

2 tablespoons Dijon mustard

1 teaspoon garlic powder

Pinch of salt and pepper to taste

1 tablespoon fresh parsley, minced


Drain all the liquids from each of the bottled veggies. Chop down larger veggies into bite-sized pieces. Add the rest of the ingredients together and mix to incorporate flavors. Serve over a Romaine Lettuce leaf, topped with a crisped piece of salami (just to make the carnivore happy).

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Posted July 29th, 2009 | Recipe-Italian, Recipe-Side Dishes

4 cups broccoli florets
¼ cup olive oil
2 cloves of fresh, minced
½ cup Italian seasoned crumbs
¼ Cup grated Parmesan cheese
1/8 cup water
2 tablespoons red wine vinegar
2 teaspoons salt
1 teaspoon pepper
1 pinch red pepper flakes

Preheat oven to 375.  Prepare broccoli by cutting 2 inch florets.  Clean and set aside. Combing the olive oil, garlic, water, red pepper flakes, and vinegar in a bowl and mix together.  In a large baking pan, combine the broccoli and the liquids together and space apart.  Add the bread crumbs, and mix together so that broccoli is coated.  Place uncovered pan in oven and cook for 15 minutes.  When broccoli is cooked al dente, remove from oven and mix the broccoli around.  Top with Parmesan cheese and return to oven for another 5-7 minutes.  It’s definitely a non- conventional way to cook such a traditional staple.  This had so much flavor that I could eat this with a bowl of hot sticky rice for a satisfying and healthy vegetarian meal.

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Posted July 21st, 2009 | Recipe-Side Dishes, Uncategorized

Grilled Peaches (Serves 4)

4 peaches, halved, with seeds removed

1 tablespoon butter

1/4 cup white wine

Fresh mint leaves

1 cup mascarpone cheese

1 cup heavy whipping cream, whipped

2 limes

2 tablespoons of honey


Prepare peaches by cutting in half and removing the seeds.  Melt butter on a grill pan on medium-high heat.  Place peaches flesh-side down and allow to cook for about 2 minutes.  Add a few mint leaves to the pan.  Pour the white wine, and partially cover the peaches, allowing the peaches to partially steam.  Cook peaches for about 2-4 minutes or until the peaches are soft.  Remove peaches and allow to cook.  (Note: the texture for cooking the peaches depends on how ripe they are when you begin to cook them.  Try and get peaches that are ripe, but not too soft.)  In a separate bowl, add the lemon, honey, mascarpone, and whipped cream, and gently mix to incorporate the flavors.  To plate, place peaches in the center of the plate, top off with whipped cream, and garnish with mint leaves.  A chardonnay goes perfectly with this dish!

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