Green Beans with Dressing

In a steamer basket, cook 5 to 8 minutes, or until tender-crisp, 2 pounds green beans with strings removed and tips broken off.  Cool in water, drain and transfer to a beautiful serving bowl.

In a jar, shake together 2 Tbl. extra-virgin olive oil, 1 Tbl. white-wine vinegar, 1 tsp. Dijon mustard, 1 tsp. coarse sea salt, and 1/4 tsp ground pepper.  Pour over beans and toss to coat.  Serve with a main dish and garlic mashed potatoes.

Garlic Broccoli

This is an easy dish and good for you when you are ill.  Garlic is a natural antibiotic, so have at it during cold season.  Here's what www.garlic-central.com has to say: "Garlic's antibiotic properties have been more extensively studied than some of its other reputed health benefits. Louis Pasteur examined garlic's use as an antibacterial back in the nineteenth century and showed how it killed bacteria under laboratory conditions. Numerous modern studies confirm that garlic has definite antibiotic properties and is effective against many bacteria, fungi and viruses. According to Wright State University (1), garlic is approximately one per cent as potent an antibiotic as penicillin."


And it tastes good too.


In a large skillet, saute 1 head (trimmed) of broccoli flowerettes in olive oil.  As it begins to tenderize, add 1 Tbl. chopped garlic.  This would amount to about 3 to 4 cloves, depending on size.  Stir the broccoli and garlic together until tender.  Do not overcook the garlic, as burnt garlic becomes bitter.  Add salt and pepper or gluten-free soy sauce to taste.    Enjoy!

  

  

Foo Foo Frittata for Easter

As in: "Little Bunny Foo Foo

Hopping through the forest

Scooping up the field mice

And bopping them on the head

Down came the Good Fairy, and she said

"Little bunny Foo Foo

I don't want to see you

Scooping up the field mice

And bopping them on the head."

Foo Foo Frittata:

6 eggs, beaten

1-ounce grated sheep cheese

1/2 tsp. black pepper

Pinch sea salt

1 tsp. butter or ghee

1/2 C chopped roasted asparagus

1/2 cup chopped non-nitrated bacon

1 tbl. chopped parsley

Directions

 Mix eggs in a medium size bowl.  Add grated sheep cheese, pepper, and salt. Add butter or ghee to a 12-inch oven safe pan and heat over medium high heat. Add asparagus and bacon and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook until egg mixture begins to set up on top. Sprinkle with parsley.  Broil for 3 to 4 minutes, until lightly browned. Remove from pan and cut into 6 servings. Lovely gluten-free brunch or dinner.  If you're dairy-free, substitue a soy or almond cheese.

Happy meal!

Endive Seasoned Polenta

3 C water
1/2 tsp. sea salt
1 C fine cornmeal

Bring water to boil and add sea salt.  Once boiling, add cornmeal in a thin steady stream, whisking to prevent lumps.  Lower heat and simmer for 10 minutes.

1 head curly endive
3 cloves minced garlic
1 1/2 Tbl. olive oil
dash sea salt
1/2 cup grated Pecorino or Romano (Sheep cheese)

Next: rinse 1 head curly endive, shake dry and chop finely.  Saute chopped garlic in olive oil (do not allow to brown) then add chopped endive.  Cook until bright green and volume reduces.  Add salt and pinch of red pepper flakes (optional).  Stir endive mixture and grated cheese into polenta.  Spread into an ovenproof

Chick-pea Cake (Flat Bread)

2 1/2 cups Chick-pea (garbanzo) flour
3 1/2 cups water
salt and pepper
1/4 cup extra virgin olive oil

Pour the flour into a large bowl.  Gradually add water, whisking constantly to keep lumps from forming.  You should have a smooth runny batter.  Season to taste with salt and pepper and let stand for at least 3 hours.  With a slotted spoon, skim off froth that forms on the surface.

Preheat oven to 350.  Pour the olive oil into a shallow ovenproof pan, then pour in the batter, making a layer about 1/4 in deep.  Bake until golden on top, about 30 minutes.

Remove from the oven pan and cut into serving pieces.  Serve piping hot.  Serves 6
Recipe revised from Tuscany: The Beautiful Cookbook

Note: My Friend's Version


1 cup cornmeal or chickpea flour
1 tsp salt
1-1/2 cups water
4 Tbs olive oil
1/2 large onion, thinly sliced (optional)
1 Tbs fresh rosemary leaves (optional)

Slowly add water to flour and salt, whisking to eliminate lumps. Cover and let sit while oven heats or as long as 12 hours. Should be consistency of thin pancake batter.

Heat oven to 450. Put oil in rimmed 12" pizza pan or skillet. Heat oil in oven with onions for a couple of minutes. Pour in batter, return skillet to oven. Bake 30-40 minutes or more until well browned, firm, crisp around the edges.

You can top it with pizza ingredients and put under the broiler OR use as a wrap for sandwich

Asparagus Roasted with Olive Oil

Asparagus Roasted with Olive Oil


Heat the oven to 400 degrees.
Wash asparagus and break off tough ends.  Place in glass baking dish and drizzle olive oil over the spears.  Salt and pepper if you like.  Toss so oil coats the vegetables.  Place and oven and roast about 1/2 hour, or until looking slightly shriveled and browning.

Serve on plate next to Angus Burger with Avocado slices.  Top both with aioli sauce.