Beef Tenderloin with Fresh Herbs and Wild Mushroom Sauce

** Pictured with the warm couscous salad from the recipe below.

Preparation Time: 1 hour

Seves: 4 to 6

Ingredients:

4 pounds beef tenderloin, silver skin removed
Salt and pepper
1 tablespoon dijon mustard
1 cup bread crumbs
1 cup chopped fresh herbs such as thyme, oregano, tarragon, or parsley
1 tablespoon olive oil
4 cups fresh or dried wild mushrooms such as portobello, morel, shiitake.(*Trader Joe's and other stores have dried wild mushrooms with excellent flavor and quality)
2 tablespoons diced shallots
2 tablespoons creme fraiche
1 cup mushroom liquid

*Soak dried mushrooms for about 10 to 15 minutes in very hot to boiling water. Drain and reserve the liquid.

Instructions:

Season tenderloin with salt and pepper. In a large skillet sear tenderloin on both sides until golden brown. Remove from heat and brush with mustard. Using the same skillet, sauté shallots and mushrooms until tender. Add mushroom liquid, simmer for 4 minutes. Add creme fraiche and reduce a little more.

Rub tenderloin with a mixture of herbs and flour, coating every part very well. Place meat on a baking pan. Pre-heat oven at 400 degrees and bake meat for about 10-15 minutes. Let meat rest for 5 minutes before serving. Serve sliced tenderloin with warm mushroom sauce.


Warm Couscous Salad

Preparation Time: 45 minutes

Serves: 6 to 8

Ingredients:

3 cups dried couscous (Trader Joe's or any gourmet store)
1 teaspoon dried saffron (heat saffron in a small pan for 2 minutes or until an orange-red color appears.
5 cups boiled chicken or vegetable stock
1/2 cup chopped parsley
1/2 chopped celery stalk
1/2 cup diced red bell peppers
1/2 cup diced green onions
1 cup dried cranberries or currants, soak for 15 minutes in white wine or warm water.
3 tablespoons lemon or lime juice
1/2 cup orange juice
3 tablespoons olive oil
1 tablespoons rice wine vinegar
Salt and pepper

Instructions:

Bring liquid to a boil, pour over dried couscous. Cover dish and let stand for about 15 to 20 minutes or until all the liquid has been absorbed. In a large bowl, add all the vegetables and herbs. Using 2 forks and your hands, fluff couscous into a fine grains leaving no lumps at all.

Mix couscous with vegetables, herbs, cranberries and vinaigrette. For the vinaigrette, mix lemon, orange, olive oil, vinegar,salt and pepper. Season with salt and pepper. Serve warm or cold. Goes well with any kind of meat, chicken or fish.



Green Beans with Manchego Vinaigrette

Preparation time: 30 minutes

Number of servings: 4 people

Ingredients:

1 pound fresh green beans
1 cup grated onions for garnish ( optional )
Shaved Manchego cheese for garnish
1 teaspoon salt

Instructions:

Clean and wash green beans. In a medium pan, bring salted water to a boil. Blanch green beans until tender. Place in an ice water bath to stop cooking. Strain well. Toss with vinaigrette. Garnish with shaved cheese and onions.
Serve.

For the Vinaigrette:

1 tablespoon Dijon Mustard
1 tablespoon diced shallots
3 tablespoons rice vinegar
1 teaspoon lime juice
1/4 cup to 1/2 cup olive oil ( you can use more or less to your taste)
1 tablespoon fresh chopped herbs
2/3 cup grated Manchego cheese
Salt and pepper to taste

In a large bowl, mix together Dijon, shallots, rice vinegar and lime juice. Add olive oil and mix very well. Add chopped herbs and cheese. Season with salt and pepper to taste, If the dressing is too thick, you can add a little bit of water or chicken stock.


It's Soup and Sandwich Time!

Mila's Chicken Soup

Preparation time: 35-40 minutes

Ingredients:

1lb. chicken tenders or whole chicken cut into pieces
2 tablespoons olive oil
11/2 cup diced celery
1 cup diced onions
1 1/2 cup diced carrots
3 cloves chopped garlic
6 cups water or chicken broth
1/2 cup green olives (optional
) Salt and pepper to taste
Diced Jalapeño (optional)
Chopped cilantro
Lime juice to taste
White cooked rice(about 2 tbsp. per person)

Instructions:

In a large pan bring oil to a high heat. Add chicken and sauté until golden brown (about 10 minutes). Add onions and sauté for 4 minutes. Add celery, carrots and garlic. Sauté for 5 minutes. Add water, salt and pepper and bring to a boil. Reduce the heat and cook until chicken is completely cooked, falling from the bones. If you need to add a little more liquid. Add olives, jalapeño and cilantro and serve hot with a small portion of cooked white rice.

You can make your soup ahead, keep in the refrigerator for up to 5 days or freeze it. If any fat comes up remove it with a spoon and heat to serve. Add rice just before serving. For a nice citrus touch add a few drops of lemon or lime juice. This soup is delicious and very good for you, especially in the upcoming flu and cold season.

Grilled Ahi Pita Bread Sandwich

Preparation time: 20 minutes

Ingredients:

Pita bread
Sliced grilled Ahi
Emeril Lagasse Original (or similar) spice
2 sliced avocados
1 tablespoon rice vinegar
1 tablespoon sesame seed oil
1 sliced ripe mango
Wasabi mayonnaise
Salt and pepper to taste
Alfafa sprouts for garnish


Instructions:

Cut pita bread into half and set aside. Season ahi with Emeril Lagasse Original spice. Spray grill pan or use a litte olive oil. Bring to a high heat and then grill ahi on each side for about 3 to 4 minutes. Do not overcook. Reserve it.

In a bowl, place mango and avocado and drizzle with vinegar and sesame seed oil. Season with salt and pepper. Slice grilled ahi into 1/2 inch thick slices.
To assemble sandwich:

Open pita bread pocket, spread a little wasabi mayo on each side, add baby greens, a couple slices of avocado, a slice of mango and a slice of Ahi. You can add cucumber slices if you like for a crunchy texture and additional flavor. Finish with alfafa sprouts on top.
Enjoy!!

Grilled Chicken Paillard on Foccacia

Preparation time: 15-20 minutes

Ingredients:

Foccacia Bread
Chicken breast (pounded very thin)
Grilled sliced zucchini
Grilled sliced eggplant
Grilled sliced red bell peppers
Sliced fresh buffalo mozzarella
Fresh basil leaves
Salt and pepper to taste
Balsamic vinegar to taste

Instructions:

Preheat oven to 400 degrees. Place each chicken breast on plastic wrap. Fold plastic over and using a mallet pound until chicken is very thin. Slice vegetables and place them in a large bowl. Drizzle with olive oil, balsamic vinegar and season with salt and pepper. Mix well to coat every slice.

Heat a grill pan and grill vegetables until golden brown. Using the same pan, grill chicken for about 5 minutes on each side making sure chicken is completely cooked.
Warm sliced foccacia bread in oven for 5 minutes.
To assemble sandwich:

On the bottom side of the bread use a little olive oil, add grilled chicken, zucchini, red pepper, eggplant, mozzarella and fresh basil leaves. Drizzle a little balsamic vinegar on top. Place top of foccacia bread and slice into half. Serve with soup or salad.


Rustic Pastrami Sandwich

Preparation time: 10 minutes

Ingredients:

Rustic Italian Rolls(Artisan type)
Sliced Turkey or Beef Pastrami
Sliced Provolone cheese
Pinjur Sauce (Red pepper with grilled Eggplant)
Fresh Basil Leaves
Mayo (optional)
Arrugula leaves (optional)
Extra Olive oil and Balsamic vinegar

Instructions:

Slice rolls into half. Place in a 350 degree preheated oven for about 3 to 4 minutes, just to warm up. Spread pinjur sauce on both sides. Add pastrami, cheese, basil leaves and arrugula. Drizzle a little olive oil and balsamic vinegar and season with salt and pepper. Place the other half of the roll on top. Slice and serve. Simple, easy and tasty!


Black Bean Soup with Southern Greens

Preparation time: About 30 minutes

Ingredients:

4 cans Trader Joe's(or comparable)black beans
1/2 cup chopped bacon or prosciutto
2 tablespoons frozen diced onions or fresh onions
3 cloves chopped garlic or 1 teaspoon garlic paste
2 cups chicken, vegetable or beef broth
Salt and pepper to taste
1 package Trader Joe's Southern greens or Collard greens

Instructions:

In a large(*Non Aluminum)pan sauté diced bacon until crisp. Add diced onions and sauté until tender. Add garlic and sauté for about 1 minute(do not burn it). Add black beans with liquid and broth. Bring to a boil, reduce the heat and simmer for about 5 minutes. Add greens and simmer for another 3-4 minutes. Serve hot.

It is delicious and very good for you...

You can add 2 cups cooked pasta for a hearty soup. Sliced sausage will be very tasty too. Use your imagination and have fun.

Nutritional Highlights:

Black beans (cooked, boiled), 1 cup (172g)
Calories: 227
Protein: 15.2g
Carbohydrate: 40.8g
Total Fat: 0.9g
Fiber: 15g
*Excellent source of: Iron (3.61mg), Magnesium (120mg),
Phosphorus (241mg), and
Folate (256mcg) *Good source of: Zinc (1.93mg),
Thiamine(.42mg), and Niacin (2mg)

Southern Greens are excellent sources of Vitamin A, riboflavin, potassium, calcium and iron.

*Aluminum pans give the Southern greens an unpleasant, off taste.


Low Carb Meat or Vegetarian Wraps

Preparation time: 5 minutes

Number of servings: How hungry are you ? Usually one to two tortillas per person.
Ingredients:

Trader Joe's Low Carbohydrate (or comparable)Flour tortillas
Fillings:
Sliced meats - turkey,roast beef,ham etc.
Yves vegetarian sliced meats;
Trader Joe's (or comparable) Cilantro dressing
Mayonnaise (optional)
Raspberry jalapeño sauce(optional)
Fresh greens
Sliced cheese of your choice

Instructions:

Spread whatever condiments you like on the tortilla. Add the fillings of your choice, being careful not to overfill. Top with any fresh greeens and sliced cheese. Roll the tortilla fairly tightly and slice into 2 inch rolls.
Serve with chips on the side if you like.
*You can use almost anything you want in these like Olive tapenade, Caponata, Shrimp, Chicken, Fish, Muffaletta, sliced vegetables etc.

MILA'S EASY APPETIZERS


Dried Pears With Goat Cheese

1 package Trader Joe's dried fancy pears
1 log of goat cheese (I use the Silver brand that Trader Joe's carries)
Walnut halves for garnish
1 Container of Trader Joe's Fresh Cranberry sauce(optional)

Goat cheese needs to be at room temperature.
Spread one tablespoon of goat cheese on top of pear halve. Add a little dot of cranberry sauce on top of the goat cheese and garnish with one walnut. Serve and enjoy. It's easy and delicious.
You can also add a mint sprig for that festive holiday look.

Endive and Blue Cheese or Salmon Dip

6 Endive
2 Trader Joe's Blue Cheese Pecan Dip or Smoked Salmon Spread
1 Package of whole pecans for garnish
Cut the bottom off the endive so the tender leaves are remaining. Fill a leaf with a nice amount of either of the spreads. For the blue cheese version add a pecan for garnish. Another simple yet tasty appetizer.

Parrano Cheese with Basil and Balsamic Vinegar

2 Large wedges of Parrano cheese (delicious Dutch cheese)
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
Chopped basil for garnish
Black pepper

Cut cheese into 1-inch squares. Drizzle olive oil and balsamic vinegar over cheese. Add a little gound pepper and basil. Mix well and serve on slices of fresh bread or mini toasts. Very delicious and so easy to make.

Cherry Tomatoes with Feta Cheese

20 Cherry tomatoes cut into halves and seeded
20 Small pieces of feta cheese (1/4 to 1/2 inch squares)
Olive oil
Salt and pepper to taste

Remove seeds from the tomatoes. Place one square of feta inside each halve. Drizzle with olive oil. Season with salt and pepper to taste. Serve at room temperature.

Potato Latkes with Smoked Salmon and Creme Fraiche


Serves: 12 people

Preparation Time: 40 minutes

Ingredients:

1 large russet potato coarsely grated
1 tablespoon fresh lemon
1/4 cup all-purpose flour
2 beaten large eggs
1/4 cup chopped fresh chives and parsley
Salt and pepper to taste
Corn oil
Smoked salmon
Creme fraiche or sour cream
Dijon mustard

Instructions:

Place grated potatoes into a bowl, add lemon juice and toss well. Place potatoes on a fine weave kitchen towel and twist out as much liquid as possible. Mix potatoes together with herbs, salt, pepper, flour, eggs and combine well.

Heat oil in a nonstick pan over moderate heat until hot but not smoking. Fill a tablespoon full with latke mixture and spoon it into skillet. Form more latkes in the skillet, then cook until golden brown, about 1 1/2 minutes on each side. Transfer latkes to paper towels to drain. Keep warm in the oven. Make more latkes with remaining mixture.
Serve latkes with a little bit of dijon mustard on top, sliced smoked salmon and drizzle a little bit of creme fraiche or sour cream on top. Delicious and easy. Enjoy it.

If you have a Trader Joe's or a specialty store close by, you can purchase Latkes ready to go in the frozen food section.

Prunes with Manchego cheese

Preparation Time: 45 minutes

Serves:12


Ingredients:

24 dried prunes
1 cup brandy for soaking prunes
1/2 pound Manchego cheese, cut into small cubes
24 strips Prosciutto
Chopped chives for garnish
Grapes for garnish

Instructions:

Combine the prunes and brandy in a small saucepan. Bring the mixture to a simmer and remove from the heat. Let it soak for 20 minutes or until they are soft. Cut them in half lengthwise and stuff one cube of Manchego cheese inside of each prune. Wrap a piece of prosciutto around each prune. Finish stuffing the rest of the prunes. Place them on a platter and sprinkle with chives and add a few grapes around. I hope that you enjoy them.

Shrimp and Avocado Appetizers

1/2 pound diced cooked shrimp
3 diced riped avocados
1 teaspoon sesame seed oil
1 tablespoon canola oil
1 teaspoon lime juice
Pinch cayenne pepper
Salt and pepper to taste
Caviar for garnish (optional)
Chives for garnish

In a medium size bowl add both oils, lime juice, cayenne and salt and pepper. Mix well. Dress avocado with the vinaigrette. Using a small (2-3 inch diameter) food ring, place avocado pieces inside the ring, lightly pressing them to the bottom. Dress shrimp with the vinaigrette and place a small amount on top of the avocado in the ring.

To remove the ring: using your fingers lightly press shrimp and avocado down while removing ring at the same time, making sure the avocado and shrimp are standing nicely in a circular stack. Garnish with a small portion of caviar on top of the shrimp and a small piece of chives.
Serve immediately.

Delicious !!!

More entreés and other recipes

Curried Chicken

Preparation Time: 25 minutes

Serves: 4

Ingredients:

2 tablespoons olive oil
1 pound chicken tenders or chicken breasts cut into strips
1 tablespoons crushed garlic
2 tablespoons diced onions
3 cups fresh spinach
1 teaspoon powdered curry( If you like it hotter add more curry)
2 cups chicken stock
Salt and red pepper to taste

Instructions:

In a large pan, heat oil and sauté chicken with salt and pepper until golden brown. Add onions and garlic and saute for 3 minutes. Add spinach, curry, stock and cook for 10 to 15 minutes or until some the liquid has being reduced to 1/2.

Check for seasoning. Serve hot with white rice, pasta or as a pizza topping.


Shrimp with Butternut Squash

Preparation time:30 minutes

Number of servings:4 people

Ingredients:

1 pound fresh or frozen defrosted shrimp
3 tablespoons olive oil
2 teaspoons chopped shallots or onions
1 teaspoon chopped garlic
1 cup diced tomatoes
1 cup or 1 package butternut squash
Salt and pepper to taste
Cilantro or green onions for garnish
1/4 cup cream fraiche or coconut milk(optional)
Red pepper flakes or cayenne pepper (optional)


Instructions:

In a large skillet sauté shrimp until pink. Remove from the pan. Add onions and garlic and sauté until golden brown. Add tomatoes and squash. Cook for about 15-20 minutes or until squash is tender.

Return shrimp to the pan and cook for 2 minutes. Do not overcook shrimp. Add salt and pepper to taste, cilantro and cream fraiche or coconut milk. Serve hot with white rice or pasta.

Delicioso and fast.


Fish with Coconut and fresh Ginger

Preparation Time: 30 minutes

Serves: 2 to 4 people

Ingredients:
4 fillets white fish or 2 small whole fish
1 tablespoon fresh shallots
1 tablespoon fresh grated ginger
2 cups sliced shitake mushroom
2 teaspoons fresh garlic
1 cup chicken stock
1 cup coconut milk
Pinch red pepper flakes
1/2 cup sliced green onions for garnish
Salt and pepper to taste

Instructions:

In a large pan sauté shallots until tender. Add ginger and garlic and saute for about 3 minutes. Add mushrooms and fish. Add chicken stock and bring to a boil, cooking for about 5 minutes or until liquid is reduced. Add coconut milk and the spices and simmer for about 5 more minutes. Serve hot with sliced green onions on top. Delicious with white rice.


Filet Mignon with Blue Cheese & Red Pepper Sauce

Preparation Time: 45 minutes

Serves: 4 people

Ingredients:

4 fillets cut about 2-3 inches thick
1 tablespoon olive oil
4 slices blue cheese
4 tablespoons red pepper sauce
Salt and fresh black pepper to taste

Instructions:

Season fillets with salt and pepper. In a large skillet, heat the oil to very hot and sear fillets on each side for about 3 to 4 minutes or until golden brown. Do not overcook. Preheat the oven to 450 degrees and bake fillets for about 4 to 5 minutes. Place a small amount red pepper sauce on top of each fillet. Add cheese and place in the oven just until cheese is melted. Serve right away with roasted asparagus, dark greens or your favorite vegetable.

Red Pepper sauce:

You can roast your peppers or you can use those from a jar. Trader Joe's has wonderful Fire Roasted Bell peppers. Using a blender, puree bell peppers with olive oil, salt, pepper, and a litte balsamic vinegar. If you want you can add little white onions or shallots.

Finish the sauce with some fresh herbs such as basil,oregano, parsley etc. Keep sauce in the refrigerator for about 1 week. Keeps in the freezer for about 4 to 5 months.

Oven Baked (Roasted) Tomatoes

Preparation Time: 2-3 hours(but worth it)

Serves: 15-20 as an appetizer

Ingredients:

4 pounds ripe roma tomatoes
10 whole cloves garlic
1 cup olive oil
1 tablespoon crushed red pepper flakes
Salt and pepper
Rosemary sprigs (about 5 sprigs per pound)

Instructions:

Preheat oven at 300 degrees for 10 minutes. Cut roma tomatoes into halves and remove all the seeds. Place tomatoes face up on a baking sheet. Add salt, pepper, rosemary, garlic and drizzle oil on top of every tomato. Bake tomatoes for about 3 hours or until well roasted. If you have the time, bake at 250 degrees for about 4 to 5 hours. Delicious on sandwiches, in pasta, in salads (green or pasta) or as an appetizer served on sliced baguettes.


Lime and Mustard Scallops

Preparation Time: 20 minutes

Serves: 4

Ingredients:

1 pound medium size scallops fresh or frozen
1 tablespoon diced shallots
1/2 cup diced red bell pepper
1/3 cup white wine
1/2 cup chicken broth or stock
1 teaspoon dijon mustard
1 tablespoon lime juice
1/2 cup diced green onions
Salt and pepper to taste


Instructions:

In a large pan heat oil on high and sauté scallops until opaque. Remove from heat and keep warm. Using the same pan, add shallots and sauté for 3 minutes. Add bell peppers and saute for about 3 more minutes. Add wine and deglaze the pan by adding broth and simmer for 3 minutes. Add mustard and lime juice.

Combine very well and season to taste. Return scallops to the same pan and warm up very quickly. Scallops can be overcooked very easily so make sure that they're back in the pan for only 30-45 seconds.
Serve with rice, pasta, salad or scallops alone.
Enjoy!!!!


How to take care of your fresh herbs:

Do not wash fresh herbs until ready to use - they will start to rot from the moisture if washed too far ahead. When cooking with fresh herbs add them at the end of your cooking. Store hardy leaf herbs such as Thyme, Sage and Oregano in a small plastic bag and refrigerate for as long as 2 weeks.

Store delicate herbs such as Cilantro, Basil and Dill in a jar of water, covering the leaves loosely with a plastic bag. Some fresh herbs can be frozen successfully for a period of time. They may look a little wilted but they will still have most of their original flavor.
Do not be intimidated when using fresh herbs. Combining herbs and other flavorings and their amounts in recipes is a matter of personal taste.

I usually use them in this combination:

Basil with most foods, especially in Italian/Mediterranean dishes.

Thyme with chicken, terrines, casseroles, pork, game and vegetables.

Oregano with meat, eggs, artichokes, mushrooms, onions, chicken and pizza. It is excellent for stuffing poultry or fish.

Cilantro with seafood, salsas, potatoes and black beans.

Mix olive oil, lime juice, salt and pepper and cilantro for a nice and refreshing salad dressing.

Tarragon with French cooking, omelets, fish and chicken.

Mix canola oil, white wine vinegar and some sprigs in a bottle and in a few days you will have a flavorful vinegar.

Dill with potato, eggs and salmon. If mixed with horseradish sauce, it can be used with cold meats.

Rosemary with chicken, lamb, stuffing, potatoes and any kind of roast. Rosemary stems when stripped, can be used as skewers for vegetables or tender cuts of meat for barbecuing. Also can be used to flavor sauces, stews and marinades. I love rosemary. Remember to use very little because rosemary is a very strong herb in flavor.

Sage with chicken, meats and pork. Sage also adds an outstanding flavor to risotto, sauces, salads and cheese dishes. Excellent with veal or any kind of charcuterie.


Sautéed Tofu with Wild Mushrooms

Preparation time:25 minutes

Number of servings:4

Ingredients:

1 pound extra firm tofu cut into squares or slices
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons chopped shallots
1 teaspoon crushed garlic
4 cups wild mushrooms (dried or fresh)
1 cup diced red bell peppers
1 teaspoon diced ginger
3 tablespoons diced green onions for garnish
2 tablespoons sesame seeds
Salt and red pepper flakes to taste

INSTRUCTIONS:

Brush tofu one side only with soy sauce. Meanwhile bring 4 cups water to a boil. Soak dried mushrooms, cover and let sit for 15 minutes. Drain and reserve the liquid for later. In a large sauté or frying pan, heat oil and sauté tofu for about 3 minutes on each side or until golden brown. (Place brushed side down first)

Remove tofu and reserve. In the same pan, sauté shallots until tender. Add garlic, ginger, bell peppers and mushrooms. Season with salt and pepper. Sauté for about 5 minutes or until vegetables are tender. Add 1/2 cup mushroom liquid and simmer a little more until all liquid is reduced.

To serve place a small amount mushrooms mixture on the center of the plate, add sautéed tofu around and enjoy. Use 3 to 5 slices or cubes of tofu per person. Garnish with green onions and sesame seeds.
* Tofu is very good for you. Tofu is completely cholesterol free.
Try it !!!!


Artichokes

I love artichokes very, very much. For me it is one of the best vegetables. I bake, steam, grill and even cook them in a wonderful tomato sauce. Artichokes are very good for you also, with low carbs and a good amount of iron. It is a delicious, tasty fruit (most people think of them as vegetables). You can use them in pastas, salads, stews, and as perfect appetizers.

To buy the best artichoke look for the ones with very close leaves forming a tightly shaped globe. To prepare them, soak them with cold water and salt and lime juice. If you have a little bit of white wine it works well also. Let soak for 15 minutes. Rinse them under cold water. Cut the top of each one about 1/4 inches and trim the thorns on each little leaf tip very carefully. Then they are ready to be cooked.

Grilled Endive with Goat Cheese

Preparation time: 20 minutes
Serves: 4

Ingredients:

4 heads fresh endive( white or red )cut into halves
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
8 oz Sliver goat cheese or any other good quality cheese
Salt and pepper to taste
1 tablespoon chopped fresh herbs - thyme, tarragon or basil

Instructions :

Bring grill pan or barbecue to a high heat. Brush endive halves with olive oil, balsamic vinegar, salt and pepper on both sides. Place endives on the grill and grill for about 10 minutes on each side until they start to get charred. Place a small dot of goat cheese on top of each half and let it cook until it melts. Serve as a side dish with fish, shrimp or scallops.



Flambéed Bananas

Preparation Time: 20 minutes

Serves: 4

Ingredients:

4 ripe bananas
2 tablespoons brown or organic sugar
2 tablespoons butter
1/4 cup water
2 oz. brandy,dark rum or liqueur

Instructions:

Melt the butter and add brown sugar stirring until dissolved. Cook over very low heat for 4 to 5 minutes. Add bananas. Simmer until tender, basting occasionally. Flambée the fruit with liquor. To flame the liquor, heat it in a saucepan over medium-high heat. Be very careful not to get it close to gas burners where it can catch fire quickly. Remove from heat, pour over bananas and light with long wooden matches or a fireplace type lighter. Serve warm with vanilla ice cream on top.

Delicious.......

Yogurt Chicken


Preparation Time: 10 minutes

Serves: 4

Ingredients:

1 pound chicken (breasts,thighs or legs)
1 pint plain yogurt
1 large onion cut into quarters
1 teaspoon cardamom seeds
1 teaspoon turmeric
1 teaspoon cumin seeds
5 cloves garlic
Juice of 1 lime
1 teaspoon brown sugar or honey (to taste)
1 teaspoon coriander seeds
Salt and pepper to taste

Instructions:

Place all the ingredients in a food processor except chicken and yogurt. Puree until smooth. Add yogurt and mix very well by hand. Be sure not to mix the yogurt other than by hand. Place chicken in a baking dish and season with salt and pepper. Pour mixture over chicken, cover and place in the refrigerator for 3 to 4 hours.

Pre-heat the oven at 375 degrees for about 10 minutes. Bake chicken for 25 minutes or until cooked all the way through. Uncover the dish and bake for another 5 minutes or until chicken is golden brown. Serve with jasmine rice and a simple green salad.

Wonderful for a warm spring or summer barbecue.

Fruit Salad with Vermouth and Ice cream
Preparation Time: Soak fruit overnight - after that about 10 minutes total.

Serves: 6 to 8 people

Ingredients:

4 ripe sliced peaches
4 ripe sliced apricots
1 cup bluberries
1 cup sweet Italian Vermouth
1/2 cup brown sugar
1 teaspoon lime juice
4 cloves
Pinch cinammon
Fresh mint leaves


Instructions:

In a large bowl mix all the ingredients together and cover with foil or plastic wrap and place it in the refrigerator until next day. Before serving place fruits on the stove top for about 5 minutes. Serve hot with Vanila Ice cream. Garnish with mint. Delicioso>>>>>

Grilled Shrimp Salad with Corn Vinaigrette

Preparation Time:30 minutes

Serves: 4

Ingredients:

1 pound medium raw shrimp(peeled and deveined)
3 tablespoons olive oil
2 cups finely chopped jicama
1 cup diced roma tomatoes
1/2 cup chopped cilantro (optional)
Salt and pepper to taste

Corn Vinaigrette
2 tablespoons olive oil
1 teaspoon crushed garlic
1 teaspoon grated fresh ginger
1 1/2 cups fresh or frozen corn kernel
1 tablespoon lime juice
1/2 cup canola oil
2 tablespoons white wine vinegar
Pinch red pepper flakes or cayenne(optional)
Salt and pepper

Vinaigrette Instructions:

In a medium pan add oil and sauté ginger and garlic for about 1 or 2 minutes only. Add corn and sauté for 5 minutes. Season with salt and pepper. Place corn mixture in a food processor or blender and process mixture to a fine consistency adding oil, vinegar and lime juice. Season to taste. If necessary add a little bit of water or broth to thin.


Instructions:

Marinate and coat the shrimp with oil, salt and pepper for about 10 minutes. Grill or broil until they turn pink - about 3 minutes on each side. Combine jicama and tomatoes and vinaigrette, tossing very well. Place salad into a platter and place shrimps on top. Drizzle with vinaigrette and season with salt and pepper if necessary.

From my cookbook "Dressing the Undressed"

Grilled Rack of Lamb with Shallots and Wine Sauce

Preparation Time: 30 minutes

Serves:2

Ingredients:

1-2 pounds rack of lamb
1 bottle Sangiovese
1/2 cup water
1 tablespoon finely diced lemon thyme
2 tablespoons diced shallots
1 tablespoon butter
Salt and pepper


Instructions:

Preheat oven to 450 degress for ten minutes. In a large skillet bring oil to a high heat and sauté rack of lamb on both sides until golden and crispy without burning. Place rack in a medium baking dish and put into the oven for about 8 minutes. Meanwhile, bring skillet back to the heat, sauté shallots until tender, add wine and cook until wine is reduced to half. Add fresh herbs and salt and pepper.

Add butter, whisking until it's all melted. Check lamb for the right temperature (I prefer it medium rare). If you don't like your meat with too much pink coloring, leave it in the oven for about 12-15 minutes instead of eight. Slice between rack bones and serve 2 to 3 pieces per person. Serve with warm sauce on top and all around. Great with steamed vegetables and/or couscous.



Arrugula and Pear Salad with Pine Nuts

Preparation Time: 20 minutes (using precooked Asian style chicken from Trader Joe's) otherwise about 90 minutes.

Serves: 2 people (dinner salad)

2 Chicken breasts (marinated Asian style)
4 cups fresh Arugula
1 cup sliced pears in syrup
1/2 cup roasted pine nuts
1 cup chopped or sliced baked chicken breast
1/2 cup salad dressing i.e. apple ginger, soy ginger, balsamic,or olive oil and lemon.
Shaved cheese for garnish
Salt and Pepper to taste

Instructions:

Trader Joe's has fully cooked Asian style chicken breasts in the frozen food section and they are delicious. Prepare your chicken according to instructions on the bag or marinate raw chicken breasts in Asian style marinade for an hour and cook well. In a large bowl, add arrugula, pears, pine nuts and chicken breasts. Season with salt and pepper. Before serving, drizzle with vinaigrette and garnish with cheese.

Very refreshing.....

Muinto refrescante.......