1 3-4 lb. roasting chicken
juice of two lemons
10 chopped garlic cloves
1/4 c. olive oil
1 tsp.salt
1/2 pepper
1 tb. oregano
Marinate chicken in mixture of
Oil, lemon, garlic and spices
For 4 – 24 hours.
Fill cavity with 1/2 marinade and
Use the rest to marinade the chicken.Bake on roasting rack in 375 °F oven for 1 hour or until done.
Large head cauliflower
1/2 small white onion - finely chopped
12 oz bag finely shredded cheddar cheese (sharp, if you like)
1/2 pint whipping cream
salt and white pepper
1/4 cup butter (1/2 stick)
crumbled cooked bacon (optional)
Preheat oven to 350°F. Break Cauliflower into pieces and parboil for one minute. Butter a large casserole dish and layer 1/2 of cauliflower across bottom of dish. Season with salt and pepper; then layer with bits of onion, thinly sliced "pats" of butter, and 1/2 of cheddar cheese. Repeat. Pour cream over top and place dish in oven. If dish is very full, put a cookie sheet under it to prevent bubble-over in oven. Bake 45 minutes. 10 min before completion, add crumbled bacon if you opt to. Bubbly and delicious - this will cure your craving for scalloped potatoes!
2.5 lbs. spinach
2 cups marinated artichokes, rinsed
8 oz. cream cheese
2 tb. mayonnaise
4 tb. olive oil
3 tb. cream
3 tb. water
3/4 c. grated parmesan
pepper to taste
Cook spinach in a small amount of
water until wilted. Strain into a
colander. Squeezed as much of the
excess water out of spinach as you can.
Food process the cream cheese, olive
Oil, cream, water and 1/2 cup parmesan
until smooth. Butter a 3 quart casserole
dish. Layer artichokes on the bottom,
followed by the spinach. Pour the cream
cheese mixture on top. Sprinkle with
remaining cheese. Bake in a 375 °F oven for about 35 minutes or until top in lightly
browned.
6 eggs, separated
1/4 cup almond meal/flour
1/4 cup half & half
1/4 cup butter, melted
1/2 t salt
Beat egg whites until stiff. Beat egg yolksuntil thick. Beat in almond meal, melted butter, half & half, and salt.Fold in egg whites.Using a heavily buttered crepe pan, fry about 1/3 cup batter at a time. When the edges begin to curl and the batter is totally set, flip over and brown the other side. Enjoy with butter or berries of your choice.
1/3 cup almond flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
3/4 cup sucanat or Splenda
1 tablespoon butter - melted
2 2/3 cup unsweetened flaked coconut
1/4 teaspoon almond extract (optional)
Blend together almond flour, baking powder and salt. Set aside.
Beat together eggs, vanilla, and almond extract in bowl until foamy,
Gradually beat in sugar. Add butter. Gradually add dry ingredients
to egg mixture and mix well, Fold in coconut. Drop mixture by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets
Bake at 325 degrees for 15 minutes, or until golden brown around the edges. Makes 1 1/2 to 2 1/2 dozen cookies.
4 – 6 cups mixed, washed greens ( include romaine, butterhead,
arugala, endive, purslane, spinach, radicchio, parsley – a combination
of colors and tastes makes an exciting salad)
1 cup sliced red cabbage
2 peeled and sliced carrots
2 washed, trimmed and sliced celery stalks
1/2 cup black olives
1 sliced red pepper
1/2 sliced red onion
1 avocado, sliced
2 ripe tomatoes, wedged
Whatever else you like
Dressing:
7 tbs. cold pressed olive oil
2 tbs. lemon juice or red vinegar
1 tsp. finely minced garlic
1 tsp. oregano
1 tsp. basil
salt and pepper to taste
Mix well, pour on salad and toss well.