Red Pepper and Hummus Crudités Platter
You can get these vegetables all prepared from the supermarket.
1 (14 to 18 ounce) jar roasted red pepper, drained
2 tablespoons lemon juice
1 clove garlic, cracked from skin
1 1/2 cups prepared hummus spread Chopped parsley leaves, for garnish
1 teaspoon crushed red pepper flakes, for garnish
1 teaspoon coarse salt
20 carrot sticks
1/3 pound fresh green beans, trimmed
1 medium zucchini, cut into sticks
1 large red bell pepper, seeded and cut into strips
1/2 pint grape tomatoes
1. Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic.
2. Pulse grind the peppers to get them going, then scrape in the prepared hummus and process until dip is smooth and evenly red in color.
3. Transfer dip to a bowl and garnish with parsley and crushed pepper flakes.
4. Serve with vegetables.
Spicy Spam Kabobs
1/4 cup lemon juice
3 tablespoons minced onion
1 tablespoon olive oil
1 teaspoon dried thyme
1 garlic clove — minced
1/2 teaspoon whole oregano leaves
1/4 teaspoon red pepper flakes
16 pea pods
8 ounces canned pineapple chunks packed in light juice — drained
1 12-oz can Spam luncheon meat — cut into 24 cubes
1 red bell pepper — cut into 1″ pieces
4 cups hot cooked rice
Combine first 7 ingredients in 9×12″ dish. Wrap pea pods around pineapple chunks. Alternately thread SPAM cubes, pineapple chunks, and bell pepper pieces on eight skewers. Place in dish with marinade. Cover and marinade 2 hours, turning occasionally.
Grill kabobs over medium-hot coals 10 minutes, turning occasionally. Or, broil 5″ from heat source 8-10 minutes, turning occasionally. Serve with hot cooked rice.
Per Serving (excluding unknown items): 525 Calories; 20g Fat (34.8% calories from fat); 20g Protein; 65g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 1167mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
Super Fast Vegetarian Pizza
1 tablespoon olive oil
1 medium zucchini — diced
1 medium yellow crookneck squash — diced
1/2 teaspoon dried crushed red pepper flakes
16 ounces baked cheese pizza crust such as Boboli
14 ounces mushroom pizza sauce
3 large cloves garlic — minced
4 ounces mozzarella cheese — shredded
1/2 cup sun-dried tomatoes — drain, thinly sliced
1/3 cup parmesan cheese — grated
Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes.
Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
Per Serving (excluding unknown items): 294 Calories; 12g Fat (34.9% calories from fat); 12g Protein; 36g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 648mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.
Beef And Millet Pie With Indian Spices
1/2 cup millet
2 tablespoons olive oil
1 medium onion; minced
1 medium green bell pepper; cut into small bits
1 medium red bell pepper; cut into small bits
3 stalks celery; cut into small bits
2 medium cloves garlic; minced
1 tablespoon minced fresh ginger root
1 pound ground beef (optional)
1/3 cup coarsely chopped walnuts
3/4 cup fresh bread crumbs
1 tablespoon tomato paste
2 eggs; beaten
1 cup tomato juice (optional) (omit in vegetarian version)
1 teaspoon ground cumin
3/4 teaspoon dried red pepper flakes
3/4 teaspoon dried red pepper flakes
1/2 cup cilantro, minced, loosely packed
Salt
Ground black pepper
VEGETARIAN VERSION-ADD THESE:
4 ounces mushrooms; minced
1/2 cup millet
1 egg
1 medium potato; peeled and diced
TO PREPARE: Bring millet and 2 1/2 cups water to boil in a small saucepan; simmer until just tender, about 15 minutes. Drain and set aside.
Heat oil in a large skillet. Add next 6 ingredients; sauté until vegetables soften, about 5 minutes. Mix millet, vegetable mixture, and remaining ingredients, including 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
TO COOK AND SERVE: Heat oven to 375°F. Press mixture into a 10- by 2-inch round baking dish, cover with aluminum foil, and bake for 1 hour. Remove foil and bake until top of pie is browned, about 20 minutes longer. Remove pie from oven and let stand for 5 minutes. (Can be cooled, covered, and refrigerated up to 4 days.) Cut pie into wedges and serve warm or at room temperature.
FOR VEGETARIAN VERSION: Omit the beef and tomato juice. Increase the millet to 1 cup, the water to 1 quart, the tomato paste to 2 tablespoons, and the eggs to 3. Also, add 4 ounces minced domestic mushrooms and 1 peeled and diced medium potato. Shape and bake this mixture as directed.
Serves 8-10.
Blueberry Chutney
Ingredients
4 cup blueberries, rinsed, fresh and stemmed
1 each onion, finely chopped
1 1/2 cup red wine vinegar
1/2 cup golden raisins
1/2 cup brown sugar, firmly packed
2 teaspoon yellow mustard seed
1 tablespoon crystalized ginger, grated
1/2 teaspoon cinnamon, ground
1 salt
1 nutmeg, ground
1/2 teaspoon dried red pepper flakes
Directions:
Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.
Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick.
Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet)
Notes: Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.
Beef And Scallop Saute
2 tb Peanut oil
1 ts Minced garlic
1 lb Beef cut for stir fry
1 pn Red pepper flakes
3/4 lb Sea scallops
1 pn Red pepper flakes
1 1/4 c Sliced green onion
1 tb Water
1 pn Fresh ginger
1 pn White pepper
1 ts Salt
Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Grilled Chicken Breasts
Yield: 4 Servings
4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic –,Minced
2 t honey
1 1/3 T fresh thyme,or 2 teaspoons
1– minced, Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4sprigs fresh thyme
Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.