Potato Tart with Rosemary
Butter for the pan
2 cups flour
Pinch of salt
12 tbs. butter (1 ½ sticks) cut small
Pinch of sugar
3 tbs. sour cream
1 egg, lightly beaten
Flour for sprinkling
• Use a 9 x 13 inch baking dish or a 12 inch pizza pan.
• Butter the pan.
• Using a food processor, combine the flour and salt.
• Pulse once or twice to sift them.
• Distribute the butter on top and pulse the mixture until it resembles sand.
• There will be some large clumps.
• Sprinkle the sugar on top of the flour mixture.
• Pulse twice to mix it in.
• In a small bowl mix the sour cream and egg.
• Sprinkle it on the flour mixture and pulse it just until the dough forms large clumps.
• It should not come together to form a ball.
• Transfer the dough to a lightly floured surface.
• Knead it lightly to form into a dough, then flatten it and shape it into a round or rectangle, depending on the shape of your pan.
• Wrap it in foil and refrigerate for 25 minutes.
• Roll the pastry on a lightly floured surface until it is two inches larger than the pan.
• Life the dough up onto the rolling pin and ease it into the pan.
• Tuck the pastry in around the edges to make it neat.
• Refrigerate the dough.
The filling:
2 large russet potatoes, peeled and thinly sliced
Olive oil for sprinkling
1 tbs. chopped rosemary
Salt and pepper to taste
Preheat the oven to 375 degrees F.
• Overlap the potatoes on the pastry and sprinkle them with the oil, salt and pepper and rosemary.
• Bake for 35 minutes.
• Allow it to cool slightly and then cut it into two inch squares and serve.
Polenta Wedges with Rosemary and Walnuts
2 1/2 cups canned low-salt chicken broth
2/3 cup yellow cornmeal
3/4 cup grated Gruyère cheese
3 tablespoons butter
1/3 cup walnuts, toasted, finely chopped
1 1/2 teaspoons chopped fresh rosemary
8 walnut halves
Butter 9-inch-diameter glass pie dish.
• Bring broth to boil in heavy medium saucepan.
• Gradually whisk in corn meal.
• Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes.
• Remove from heat.
• Add cheese and 1 1/2 tablespoons butter; stir until cheese melts.
• Stir in chopped walnuts and rosemary.
• Season with salt and pepper.
• Transfer polenta to prepared dish.
• Spread evenly using buttered knife.
• Cool until polenta is firm, at least 1 hour.
• Line baking sheet with foil.
• Cut polenta into 8 wedges.
• Transfer wedges, bottom side up, to prepared sheet.
• Dot wedges with 1 1/2 tablespoons butter.
• Place 1 walnut half in center of each wedge.
Cook’s Note: Can be made 1 day ahead. Cover and chill.
Preheat oven to 350 degrees F. Bake polenta until heated through, about 12 minutes.
Serves 8
CROCKPOT ARROZ CON POLLO
4 Chicken breast halves, skin and excess fat removed
1/4 teaspoon salt
1/4 teaspon pepper
1/4 teaspoon paprika
1 tablespoon oil
1 medium onion, chopped
1 small red pepper, chopped
1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves
1 14 1/2 ounce can crushed tomatoes
1 10 oz package frozen peas
Season chicken with salt, pepper, and paprika. In a medium skillet, heat oil over medium-high heat. Add chicken and brown. Put chicken in the Crock-pot. In a small bowl, combine remaining ingredients except the peas. Pour over chicken. Cover: cook on Low 7-9 hours (High 3-4 hours) One hour before serving, add peas.
Serve over rice.
Makes 4 servings.
CHICKEN WITH SAGE CORN - BREAD CRUST
4 skinned and boned chicken thighs
1/8 tsp. salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. corn bread crumbs
1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs
Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25 minutes until juices run clear.
In a bowl combine mustard and oil. In another bowl combine crumbs and herbs. Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and sprinkle on crumbs. Broil until brown, turn chicken and repeat on other side. Serves 4. Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g. Sodium 264 mg. Cholesterol 91 mg.
Pizza Style Cube Steaks
1 cube steak
1/2 teaspoon lemon
dill weed
rosemary
1 slice tomato
1/2 teaspoon salad oil
salt and black pepper
oregano
1 slice provolone cheese
Brush steak with the oil and lemon juice. Broil 5 min. quickly on one side. Turn and sprinkle with herbs. Broil 5 min on the other side. Turn off broiler and top with cheese and tomato. Serve on toast.
Per Serving (excluding unknown items): 330 Calories; 23g Fat (64.1% calories from fat); 27g Protein; 2g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 305mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
Chicken Spaghetti
Ingredients:
1 cup chopped onion (about
1 large)
1 cup water
1 tablespoon chopped fresh or
1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or
3/4 teaspoon dried basil leaves
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried marjoram leaves
1 teaspoon sugar
3/4 teaspoon chopped fresh or
1/4 teaspoon dried rosemary leaves
1 clove garlic, crushed
1 bay leaf
1 (8-ounce) can tomato sauce
1 (8-ounce) can tomato paste
1-1/2 cups cut-up cooked chicken or
turkey
4 cups hot cooked spaghetti
Instructions:
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti. 6 servings
HERBED – TURKEY or CHICKEN - IN - A – BAG
1 (7-10 lb.) turkey or chicken
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Rinse turkey and dry. Combine parsley and next 5 ingredients in blender; process 1 minute. Sprinkle cavity and outside of turkey with herb mixture. Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep. Place turkey into bag according to directions. Insert meat thermometer. Bake at 325 degrees until
Thermometer reaches 185 degrees. Remove from oven and slit bag open. Remove turkey and let stand 15 minutes before carving. Serve with dressing. Yield 10-12 servings.
Chicken Breasts with Tomato and Garlic
2 tablespoon olive oil
3 cup tomatoes — peel/ seed
2 whole boneless breasts — half
1 bay leaf
4 clovesgarlic — minced
1 teaspoon thyme
1/2 cup onions — finely chopped
salt and pepper
1/2 cup dry white wine
Salt and pepper chicken. Saute in oil for 3 to 4 minutes on each side. Add garlic, onions, wine, tomatoes, bay leaf and thyme (if you don’t like thyme, use rosemary or basil). Bring to a boil, reduce heat and simmer for 15 minutes, until chicken is done. Discard bay leaf before serving.
LENTIL BARLEY SOUP
1/4 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
6 c. water
3/4 c. lentils
Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add: 1 qt. tomatoes
1/2 tsp. garlic salt
2 tsp. salt
1/4 tsp. pepper
3/4 c. barley or brown rice
1/2 tsp. rosemary
Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.
Easy Florentine Rice
1/2 lb Fresh spinach
1 tb Butter or margarine
1 md Red bell pepper, chopped
1/2 c Sliced green onions
3 cl Garlic, minced
1/4 ts Ground white pepper
1/4 ts Dried whole rosemary, crushed
3 c Cooked rice
1/2 c Freshly grated Parmesan cheese
1/3 c Pine nuts, toasted
Remove stems from spinach. Wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat. Add spinach, red bell pepper, onions, garlic, pepper and rosemary. cook for 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted.