2 TBS water
1/3 cup heavy whipping cream
2 tsp all purpose flour
2 TBS grated asiago cheese
1/2 shallot, minced
1/2 tsp salt
1/2 tsp ground black pepper
- Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
- Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.
1 large, ripe mango (1 lb) peeled and cut into chunks
1/3 c sugar
2/3 c milk or cream
2 pods cardamon, split seeds removed and finely ground, or 1 pinch ground cardamon
1 pinch salt
1/2 c dry-roasted unsalted shelled pistachios, chopped
Blend mango, sugar, milk/cream, cardamon, and salt in blender until smooth. Cover, and refrigerate until chilled.
Freeze mixture in ice cream maker according to manufacturer’s instructions. Once ice cream is set, fold in pistachios.
1 TBS vegetable oil
1/2 medium onion, diced
1 TBS garam masala
1 TBS tomato paste
2 tsp grated fresh ginger
1 serrano chile, minced
2 15-oz cans chickpeas, rinsed and drained
1 28-oz can crushed tomatoes
1/2 c low-fat Greek-style yogurt
1/4 c chopped cilantro
Heat oil in skillet over medium heat. Add onion, and saute 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Saute 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
5 cups halved, sliced yellow or red onions (about 1 1/2 pounds)
8 oz. spicy fully-cooked smoked sausage, sliced
1 TBS olive oil
1 TBS balsamic vinegar
1 12-inch pizza crust
1/4 c broken walnuts, toasted
8 oz. mozzarella, sliced
1 TBS chopped fresh oregano
2 tsp chopped fresh thyme
1/2 c roasted red bell pepper or pimento strips
Preheat oven to 400 F.
Saute the onions with the sausage in olive oil in a large skillet for 8 to 10 minutes or until tender. Add a little more oil if needed. Add the balsamic vinegar and mix. Place the onion-sausage mixture onto the pizza crust. Top with walnuts, cheese, chopped herbs and bell pepper or pimento strips. Bake 15 minutes or until heated through.
Makes 6 servings.
1 lb onions (2 to 3 medium onions)
1 lb medium carrots
1 lb parsnips
1/2 lb turnips
1/2 c water
3 TBS butter
1/2 c pine nuts
1 tsp minced garlic
1 fresh lemon, cut into 4 wedges
1 TBS fresh parsley
Trim and peel onions, cut into thick wedges. Peel, trim, and cut carrots and parsnips into thick diagonal slices. Scrub, trim and cube turnips.
Combine onions, carrots and turnips with 1/2 cup water in 3- to 3 1/2 quart microwave-safe baking dish. Cover and cook at high power for 8 minutes. Add parsnips, stir, then cook 13 minutes longer, stirring once, or until all vegetables are fork tender.
Meanwhile, saute pine nuts in butter for 1 minute, add garlic and saute 1 minute longer.
Serve vegetables with strip of toasted pine nuts on top, squeeze lemon juice over and sprinkle with parsley. If you don’t want to microwave vegetables, combine all vegetables except parsnips in top of steamer. Place over boiling water, cover tightly and steam 10 minutes. Add parsnips to steamer, cover and steam 16 minutes longer or until tender. Turn into vegetable dish and serve as above.
makes 6 servings.