peach salsa

Peach Salsa

6 cups peaches - slice then chop in pan

1 cup onion - finely chopped

4 jalapeno pepper - chopped

1 red pepper - chopped

1/2 cup chopped fresh cilantro - loosely packed

1/2 cup tomatoes- choppped

1/2 cup white vinegar

2 tablespoons honey

3 cloves garlic - finely chopped

2 teaspoons cumin

1/2 teaspoon cayenne

Simmer for 5 minutes.

Pack into hot jars.

Set in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).



Adapted from
http://www.thatsmyhome.com/general/peach-salsa.htm

Boiling water bath information
http://www.ext.vt.edu/pubs/foods/348-594/348-594.html

Check out peacharita jam
http://www.kentucky.com/food/story/478715.html

chicharrones de tofu

Healty Chicharrones de tofu
*1/2 cup of fresh lime juice
*1/2 cup dark rum (or extra 1/2 cup lime juice)
*1/4 cup soy sauce
*5 cloves garlic, minced
24 ounces extra firm tofu
3 cups of cornflakes, crushed
1 Tbsp paprika
1 1/2 tsp salt
2 tsp black pepper
cooking spray

Prepare tofu
Empty water from tofu. Put a weight on it and drain for an hour.
Cut into strips. 1/2"x1/2"x 1 1/2"

Prepare marinade by putting * items in a large zip lock bag.
Put tofu strips into the bag and close. Shake the bag so that the tofu is covered with the marinade.
Let rest in the marinade overnight. Shaking every now and again.

Preheat oven to 350 degrees
In shallow dish, combine cornflakes, paprika, salt and pepper.

Remove tofu from the marinade and coat with cornflake mixture.

Place tofu on nonstick baking sheet without touching each other.

Serve immediately

Bake 30-40 minutes

Pear, Boca & Hazelnut Stuffing

http://www.beliefnet.com/gallery/healthythanksgivingrecipes.html?pgIndex=3

Pear, Prosciutto & Hazelnut Stuffing

Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.

Makes 12 servings, 2/3 cup each

ACTIVE TIME: 1 hour

TOTAL TIME: 2 1/4 hours

EASE OF PREPARATION: Easy

* 3 teaspoons extra-virgin olive oil, divided
* 4 ounces thinly sliced prosciutto, cut into ribbons
* 2 cups chopped onion
* 2 cups diced fennel bulb
* 1/4 cup minced shallot
* 2 teaspoons minced fresh sage
* 2 teaspoons minced fresh thyme
* 1 teaspoon minced fresh rosemary
* 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes (see Note)
* 2 ripe but firm Bosc pears, chopped
* 1/3 cup chopped flat-leaf parsley
* 1/3 cup toasted chopped hazelnuts (see Tip)
* 1 14-ounce can reduced-sodium chicken broth
* 1/4 teaspoon salt
* Freshly ground pepper to taste


1. Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.

3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.

4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

NUTRITION INFORMATION: Per serving: 176 calories; 5 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 29 g carbohydrate; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium. Nutrition bonus: Vitamin C (20% daily value). 1 1/2 Carbohydrate Servings. Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

TIP: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250 degrees until crisped and dry, about 15 minutes.

Thanksgiving 2007

Rae's patties
Fruit salad
Cape Cod Cranberry Squares http://www.cdkitchen.com/recipes/recs/325/Cape_Cod_Cranberry_Squares45710.shtml

Cape Cod Cranberry Squares Recipe

Submitted by: September, Tennessee , USA
Be the first to upload an photo of this recipe

recipe is ready in 1-2 hrs Ready in: 1-2 hrs
recipe difficulty 2/5 Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 12


Related Categories:
--Cranberry Bars and Squares Recipes

Ingredients:
1 1/2 C sugar
2 eggs
3/4 C unsalted butter, melted and cooled
1 teaspoon almond extract
1 1/2 C flour
2 C fresh cranberries
1/2 C chopped, toasted pecans or almonds
Turn this recipe into a puzzle! [click]

Directions:

Preheat oven to 350 degrees. Butter 9-inch square baking pan. With an electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Beat in melted butter and almond extract. Add flour and stir until well blended. Stir in cranberries and nuts. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 50-60 minutes. Transfer to rack to cool. Dust with powdered sugar before serving.

Rae's Pavlova Rules

Family size Pavlova

4 egg whites and a cup of sugar

Whip egg whites until they form peaks

Gradually add sugar and beat on high

Finger test, At the end feel the mix. If it is gritty, then beat some more because the sugar is not dissolved.

When smooth,(no matter what size) add one teaspoon corn starch by folding it in

Last,(no matter what size)add One teaspoon of white vinegar and beat on high for a few seconds.

Set oven on 400F. (Not Convect!!!!)

When the oven is high enough, put Pavlova in and IMMEDIATELY drop the temperature to 190F.

Bake for 30 minutes Turn off oven, then leave it in the oven to cool.

Pumpkin Pasties

1 15oz (375 gram) pkt puff pastry
1 Tbsp butter
1 finely chopped onion
1 cup finely shredded cabbage
1/2 cup green beans
1 tspn dry mustard
4 oz grated pumpkin
4 oz grated matured cheese
1 tspn salt
1 egg for glazing
ground black pepper to taste
sesame or poppy seeds

Divide pastry into 6 pieces. Roll out each portion to a 6 inch diameter round.
Allow to rest while making filling.
Melt the butter in a medium sized saucepan.
Add the onion , cabbage, beans and mustard and saute for 5 minutes
Remove from heat and stir in the pumpkin and cheese
Season with salt and pepper to taste

Place an equal amount of filling onto each round of pastry
Brush around the edge with egg
Join edges together over the top of the mixture and pinch together firmly
Place onto a buttered baking sheet
Prick each of the pasties to release steam during cooking
Brush each pasty with egg and sprinkle with sesame or poppy seeds
Bake at 200C(400F) for 10 minutes
Then 180C (350F) for a further 25 minutes

Vegetable Patties

1 large egg
1 cup grated onion (1 medium) Cook slightly then cool
2 cups grated carrot (3 medium)
2 cups grated cheddar cheese (250 grams or 9 ounces)
1 cup sunflower seeds (125 grams or 4.4 ounces)
1 chicken stock cube
2 Tbsp chopped parsley
1 clove garlic, crushed
1/2 cup SR flour

Combine all ingredients except egg and flour.
Beat egg thoroughly.
Add to mixture then stir in flour.

Roll into small patties and shallow fry in olive oil.

NB Can add cumin, coriander, curry powder or whatever for extra flavour
Can also replace 1 cup of carrot with zucchini.

From Rae Willoughby

banana nut bread aka Cindy

2 loaves
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 cups mashed very ripe bananas
1/2 cup yogurt
3 cups flour
1 1/4 teaspoons baking soda
1/2 cup salt
1 cup chopped walnut

Oven 350 degrees 8 1/2 x 4.5 inch greashed and floured
Cream butter and sugar til fluffy
Add eggs one at a time
Comine bananas and yogurt mix well.
Sift flour with soda and salt
Add flour mix and banana mix alternately to butter mix
Stir in nuts
Turn into pans and bake about 1 hour
Lett cool and turn onto rack
Better the longer it sits

Grandmother's cranberry bread

2 cups sifted flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups raisins or chopped nuts
1 1/2 cups cranberries, chopped

Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
Cut in butter until mixture is crumbly.
Add egg, orange peel and orange juice all at once.
Stir until mixture is evenly moist
Fold in raisins/or nuts and cranberries.
Spoon into greased 9x5x3 inch loaf pan.
Bake at 350 degrees for one hour and ten minutes until toothpick inserted in center comes out clean.
Remove from pan and cool on a wire rack.

Twice baked potato and Broccoli bake

Recipe's original website

Twice Baked Potatoes

4 (8oz baking potatoes) or however many you make, depending on your number of guests.
3tbs melted butter
1/2 c of sour cream
¼ c diced onions- diced finely and sauteed optional
1/2 cup of cheddar cheese crumbled
3oz of bacon fried and crumbled (or buy the already bacon bits, it’s a time
saver because I don't do bacon. Some of my boys are happy with veggie bacon bits, but one is a die hard for the real deal. Too bad, so sad.)

Bake potatoes (1 hour); Cut in half and scoop potatoes out. Mix all ingredients in
mixer or by hand. Spoon back into potato skins. Bake 15 min at 400 degrees.

Broccoli Bake
INGREDIENTS:
1 package (10 ounces) frozen broccoli cuts
3 eggs
1/2 cup mayonnaise
1 small onion, finely chopped
1/2 cup shredded sharp Cheddar cheese
salt and pepper
PREPARATION:
Cook broccoli 3 to 5 minutes; drain. Whisk together eggs and mayonnaise; add broccoli and onion and cheese. Add salt and pepper to taste. Place in a
greased casserole. Bake at 350° for 35 to 40 minutes.
Serves 4. (You will need to double it according to your number of guests)

By: Stefanie Leale © 2006 Butyoudontlooksick.com

Grilled Eggplant Salad

1 large eggplant, rinsed, ends trimmed, sliced in 1/2 inch rounds
2 large bell peppers, one red and one yellow, rinsed, halved, seeded, topped
2 medium zucchini, rinsed, ends trimmed, halved lengthwise
1 large onion, peeled and sliced thickly

Brush both sides with marinade (see below)
Grill on barbeque.(7-10 minutes, turning at the halfway mark) Vegetables should be beginning to brown and just tender when pierced.

Cut grilled veggies into 1 inch pieces and mix in a bowl. Add vinegar, salt, pepper to taste.

Alternative:
Add 1/2 cup pine nuts

Adapted from Grilled eggplant and pepper salad, Sunset magazine, September 2006




Marinade
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup white wine
1 Tbs lemon juice
1/2 teaspoon garlic powder
1 teaspoon oregano, dried
1 teaspoon basil, dried
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1 tsp ground salt
pinch cummin
1/4 tsp cayenne
1/2 tsp ground pepper

Whisk marinade ingredients in a small jug.

Brush both sides of veggies

Blue Cheese Deviled Eggs

6 eggs
1/4 cup crumbled blue cheese,
2 tablespoons mayonnaise
1 1/2 teaspoons basil, finely chopped
1/4 teaspoon original Tabasco sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 rib finely diced celery (use now or later)

Hard boil eggs. Cool, shell, then cut in half to make 12 shells.
Mash egg yolks and mix well all other ingredients (if you want, you can leave out the diced celery and use it for garnish later).
Spoon mixture back into shells. Garnish with diced celery or finely chopped basil.

From
http://www.absoluterecipes.com/for-parties/deviled-eggs.html

Breakfast Pizza

8 servings From San Diego Union Tribune 2/22/06 from Vegetarian Times

1(8-ounce)can refrigerated crescent dinner-roll dough or pizza dough
7 ounces vegetarian breakfast sausage patties (our favorite is morningstar farm crumbles)
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) cheddar cheese, grated
4 large eggs
1/4 cup milk
2 teaspoons chopped fresh sage or 1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Preheat oven to 375. Grease a 12 inch pizza pan.
Heat the crumbles in the microwave for 3 minutes.
Press the dough together to form pizza crust.
Press the edges up to make a rim. It is important to have NO HOLES because the first time we made this we had egg mixture all over the bottom of the oven.
Sprinkle the crmbles over the dough, then sprinkle the potatoes followed by the cheese.
Beat the eggs, milk, sage, salt and red pepper flakes in a bowl.
Pour this mixture over the pizza.
Bake for 25 minute or until crust is brown.
Cut and serve.

Alternate recipe.serves 4 with 4 pineapple rings and 7 eggs
Omit the dough and potatoes and use the mixture to make a frittata.

Heat the crumbles in a large skillet.
Add the spices: salt, sage and red pepper
Add the pineapple, cut into small pieces.
Beat eggs and milk together and pour over the mixture
Stir until evenly distributed.
Cover and cook on a medium heat until almost set.
Turn over and cook for just a minute.
Cut into quarters and serve on a plate.
Cover with some tomato and tobasco.

Tomato, corn and basil risotto

INGREDIENTS:
2 1/2 cups stock
2 cups milk
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, mashed
3/4+ cup uncooked Arborio rice
1/2 cup white wine
1 medium tomato - peeled, seeded and chopped
1 1/3 cups fresh or frozen corn kernels
1/2 cup chopped spinach
8 morningstar farms links, thawed
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, cut into thin strips
salt and ground black pepper to taste

DIRECTIONS:
Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat while cooking risotto.

Put oil in a skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally.

Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.

Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next.

When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, spinach, links and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.

The risotto should take 18 to 20 minutes of cooking all together.

Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve. Toast or a hearty bread are a good addition to this meal.

ADAPTED FROM: http://vegetarian.allrecipes.com/az/RisottowithTomatoCornandBa.asp

Red Beans and Rice

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves of garlic, chopped
2 15 oz cans kidney beans
1/2 pound of "bacon" crumbles
1 8 oz can tomato sauce
1 tsp vegetarian worcestershire sauce
1/4 tsp ground pepper
1/4 tsp tabasco or other hot sauce
1 1/2 cups rice, cooked (3cups of cooked rice)
Hot Pepper sauce to taste

Saute onion, celery, green pepper and garlic. 2-3 minutes
Add beans, crumbles, tomato sauce, worcestershire sauce, Tabasco, and ground pepper.
Reduce heat cover and simmer 15 minutes.

Serve over rice.

Six servings

spinach dip

1 10 oz pkg frozen spinach, thawed
1 1/2 cups sour cream
1 pkg. Vegetable Soup Mix (dry)
1 cup mayonnaise
1 cup sliced water chestnuts
2 green onions, finely chopped
1 round bread loaf
Cut veggies: carrots, celery, green peppers ... for dipping.

Squeeze excess water from spinach.

In a bowl, combine ingredients in the order listed.

Slice the top off the round bread loaf, leaving it in one piece to form a cap that can be replaced after filling. Scoop out the center bread, leaving a 1 1/2 inch crust and an empty center.

Put the spinach mixture inside the bread "bowl".

Break up the bread you removed from the center.

Serve on a large plate with the bread in the center surrounded with the bread pieces and various pieces of vegetables for dipping.