Recipe Book

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Nonna's Rose Schuman Cookies

(Cinnamon Sugar Cookies) 1 cup sugar 1 cup veg oil 6 eggs 3 tsp baking powder 5 cups flour (or enough to make a soft dough which you need to be able to roll by hand) 1T cinnamon 1/4 sugar Preheat oven to 375°F. Mix flour and baking powder. Set aside. Also, in separate small bowl, mix cinnamon and sugar and set aside. Mix together sugar and veg oil. Blend well. Add eggs. Slowly add flour mixture. This should make a soft dough. It has to be easy enough to roll (like the shape of thin breadstick grissini). Wrap dough and let rest for about 20 minutes, covered. Roll pieces of dough gently to about 6 inches, or make one long rope cut down into 5-6" pieces. Form each pc into a wreath or a Double twisted stick. Dip each cookie in cinnamon-sugar mixture. Place on a parchment-lined cookie sheet. Bake for about 18 minutes or until golden. Turn pan in oven after about 9 minutes. Move cookies to cooling rack.

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Aunt Gebby’s Chicken in Thai Red Curry (or Shrimp

1  14.5 oz can of coconut milk, shaken 3/4 T Thai Red Curry Paste 1 T soy sauce 1 1/2 T brown sugar 1 T Lime juice 1/3 cup basil leaf, coarsely chopped 2 tsp olive oil 3/4 lb chicken breast, cut into 1" cubes 1/2 med red bell pepper 1 medium carrot 1 medium zucchini Julienne cut bell pepper, carrot and zucchini into matchstick size.  Set aside. Season the cubed chicken with S & P. Set aside. Start the sauce. In a small saucepan, bring coconut milk and curry paste to a boil. Lower heat and let simmer for about 5 minutes. Add the soy sauce, brown sugar and Lime juice. Simmer an additional 5 minutes. Add basil, stir and remove from heat. Heat a wide non-stick pan. Add oil. Sear chicken until no longer pink. Then add veggies. Cook on med-high heat until they wilt. Add sauce. Simmer about 5 minutes allowing flavors to meld and sauce to thicken. Serve with cooked rice. I like to add chopped peanuts or cashew.

[vantreezio]

Jalapeno Pasta

Servings: 4-6

Ingredients

1 pound extruded semolina dough or dried bucatini semolina, for dusting 1 ¼ cups skin-on almonds 2 cloves garlic ½ cup plus 1 tablespoon (133 ml) extra-virgin olive oil kosher salt 1 jalapeño pepper, stemmed and thinly sliced 1 cup grated Parmesan cheese

Toast the almonds in a large, deep sauté pan over medium heat, shaking the pan now and then, until they are fragrant, 3 to 4 minutes. Transfer 1 cup (145 g) of the almonds to a blender or food processor. Chop the remaining ¼ cup (36 g) almonds with a knife and set them aside. Add 1 clove garlic and ¼ cup (60 ml) of the oil to the blender or processor. Turn on the machine and drizzle in another ¼ cup (60 ml) of the oil, blending until the pesto is relatively smooth. Taste the pesto, adding salt until it tastes good to you.

Bring a large pot of salted water to a boil. Drop in the bucatini, cover the pot to quickly return the water to a boil, and cook the pasta until it is tender but still a little chewy when bitten, 4 to 5 minutes (8 to 10 minutes for fully dried boxed pasta). Drain the pasta and reserve the pasta water.

Meanwhile, heat the remaining 1 tablespoon oil over medium heat in the pan used to toast the almonds. Thinly slice the remaining garlic clove and add it to the pan along with the jalapeño. Cook, stirring occasionally, until the garlic is golden brown, 4 to 5 minutes.

Add 1 cup (237 ml) of the pasta water to the pan, swirling the water and scraping up any browned bits on the pan bottom. Add the drained pasta and the almond pesto and toss until the sauce reduces slightly, gets creamy, and coats the pasta, about 1 minute. Remove the pan from the heat and add 1/2 cup (50 g) of the Parmesan. Keep the pasta moving until the cheese melts and pasta and sauce become one thing in the pan. Taste it, adding salt until it tastes good to you.

Dish out the pasta onto warmed plates and garnish with the remaining 1/2 cup (50 g) Parmesan and the reserved almonds.

https://www.vice.com/en_us/article/gvkpmj/bucatini-with-almond-pesto

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Salmon Salad

For the vinaigrette: 1/4 cup red wine vinegar 2 teaspoons mustard 1 teaspoon sugar Squeeze of fresh lemon or lime 1/2 cup olive oil For the salmon: 1 salmon fillet (about 1 pound) Salt and pepper 4 potatoes (yukon gold, red or blue if you can find them), peeled and quartered 2 ears corn Handful of thin green beans, trimmed and chopped into 1-inch pieces 1 cup cherry or grape tomatoes, halved 1 cucumber, peeled, seeded and chopped 5 to 6 scallions (white and light green parts), chopped 2 tablespoons chopped fresh cilantro

Preheat the oven to 400° F. Make vinaigrette: Whisk together the vinegar, mustard, sugar, lemon juice and oil and set aside. Make salmon: Sprinkle the salmon with salt and pepper. Roast in a foil-lined baking dish for 15 minutes. (If you prefer to grill the fish, brush with a mixture of olive oil, salt, pepper and a dash of honey and cook over medium-hot coals, 4 to 5 minutes on each side.) Meanwhile, bring a medium pot of water to a boil. Add the potatoes and cook until a knife slices through them with no resistance, about 12 minutes. Using a slotted spoon, remove the potatoes to a large serving bowl. Add the corn to the same pot of water. Boil for 4 minutes. Remove to a cutting board, allow to cool, slice off the kernels and add to the serving bowl. Add beans to the same pot of water and cook for 3 minutes. Remove with a slotted spoon and add to the serving bowl. Add the tomatoes, cucumber, scallions and cilantro to the bowl. Toss with the vinaigrette and serve.

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Vegan Zucchini Bread

2 cups (250g) All Purpose Flour

1/2 cup (100g) White Sugar

1/2 cup (100g) Brown Sugar

3 tsp Baking Powder

1 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp Salt

1 cup (140g) Shredded Zucchini (Packed)

1 Small (80g) Ripe Banana (Mashed)

1/4 cup (60ml) Soy Milk*

1/4 cup (60ml) Coconut Oil (Melted)

1 tsp Vanilla Extract

1 Flax Egg

Preheat the oven to 350°F (180°C).

Sift the flour into a mixing bowl and add the white sugar, brown sugar, baking powder, cinnamon, nutmeg and salt. Mix together.

Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allow to sit for a minute to become gloopy.

Add the shredded zucchini, mashed banana, soy milk, melted coconut oil, vanilla and flax egg to the mixing bowl and mix in briefly. It will seem like there is not enough wet ingredients to mix in properly, don’t worry. Leave the mixing bowl for a couple of minutes and prepare your baking dish.

Spray a 9×5 loaf pan with non-stick spray and then line it with parchment paper so that the parchment paper hangs over the sides, so that when the bread is baked, you can easily lift it out of the loaf pan using the parchment paper.

Return to your mixing bowl and mix in again. The zucchini will have released more water into the mix and you should be able to form it into a thick batter. Mix it in properly, but don’t overmix.

Transfer to the parchment lined loaf pan and smooth down evenly.

Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.

Lift the bread out of the loaf pan using the parchment paper and place onto a wire cooling rack to cool before slicing.

NOTES

*You can use another non-dairy milk like almond milk if you prefer.

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Lamb Chops with Onion and Tomatoes

Sauté onions in olive oil just about 5 minutes. Add sliced potatoes and chopped tomatoes, salt and pepper. Cook about 15 minutes. Then put lamb chops on top. Season the lamb chops with salt and pepper. Add a little vinegar and a little olive oil to each lamb chop. Put in 375 degree oven until lamb is cooked.

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Best Big Fat Chewy Chocolate Chip Cookie

https://www.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

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Maryland Crab Soup

Serves 10 people

2 can (14.5 ounces each) stewed tomatoes

3 cup water

1 cup fresh lima beans

1 cup frozen corn

1 cup carrots, sliced

2 tbsp onion, chopped

2 tbsp Old Bay seasoning

2 cup beef broth

1 lb blue crab crabmeat

10 blue crab claws, optional

1 gal water, for boiling crab claws

Place tomatoes, 3 cups water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth in a 4 quart pot. Heat to a simmer, cover, and cook for 5 minutes.

Bring 1 gallon of water to a boil. Add crab claws and cook for 6 minutes. Drain and set aside.

Stir crabmeat (and crabs claws, if using) into tomato and vegetable mixture. Cover and simmer for 10-15 minutes longer.

Source

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Garlic Scape and Cherry Tomato Pasta

Ingredients

Kosher salt and freshly ground black pepper, to taste

1⁄2 lb. spaghetti

2 tbsp. olive oil

10 garlic scapes

1 pint multicolored cherry tomatoes

1 red onion, thinly sliced

1 cup baby arugula

1 lemon, zested and juiced

Instructions

Heat oven to 400°. Bring a large pot of salted water to a boil; add spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and keep warm. Toss olive oil, garlic scapes, tomatoes, red onion, salt, and pepper and spread in an even layer on a baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. Remove from oven and toss with spaghetti, arugula, and lemon zest and juice. Serve immediately.

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Strawberry Rhubarb Lemonade

3 1/2 cups water

1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups) 3/4 cup sugar, or to taste Two 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish 1/2 teaspoon vanilla 2 cups sliced strawberries 1 cup fresh lemon juice

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest.

Makes about 7 cups

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Moroccan Stewed Chicken

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Slow Cooker Honey Garlic Chicken and Veggies - The easiest one pot recipe ever. Simply throw everything in and that's it! No cooking, no sauteeing. SO EASY!

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Pastina with Frozen Spinach

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Rosemary Roasted Carrots

ingredients

2 bunches of small carrots (about 24), peeled

1 tbsp. olive oil

1 tbsp. minced rosemary

salt and pepper

instructions

Preheat oven to 400ºF. Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.

notes

Better to cut these up into chunks instead of whole

Ended up closer to 35 minutes

Could have probably done 40 minutes - bigger pieces were just a tad too crunchy

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Steak With Arugula, Orange and Hearts of Palm Salad

1 teaspoon + 1 tablespoon olive oil

1 1/2pounds sirloin steak (1 inch thick)

kosher salt and black pepper

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1orange

2 bunches arugula, thick stems removed (about 8 cups)

1 14-ounce can hearts of palm, rinsed and sliced

1 shallot, thinly sliced

1/4 cup pomegranate seeds (optional)

Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.

Cook the steak to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Coupons

Meanwhile, in a large bowl, whisk together the vinegar, mustard, remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

Cut away the peel and pith of the orange. Working over the vinaigrette bowl, cut out the orange segments, adding them to the bowl as you go.

Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds (if using).

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Sautéed Snap Peas with Ricotta Salata and Mint

1 tablespoon olive oil

2 (8-ounce) packages trimmed sugar snap peas

3 tablespoons chopped fresh mint1 

1/2 teaspoons grated lemon rind

3/8 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1.5 ounces ricotta salata or goat cheese, crumbled (about 1/3 cup)

Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add peas; sauté 3 minutes or until crisp-tender. Stir in mint, rind, pepper, and salt. Sprinkle with cheese.

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Charred Green Beans

30 green beans

30 peas (in their pods)

3 tablespoons olive oil

1 - 2 tablespoons crushed chillies (depending on how spicy you want them)

Sea salt to taste

Coat peas and green beans in olive oil, half of the crushed chillies and half of the sea salt.

BBQ (or using a cast iron dish over the stove) on high for 5-10 minutes flipping once, until peas and beans are charred.

Remove from BBQ (or cast iron dish) and toss with remaining chillies and sea salt.

Serve warm.