Minted Cucumbers

1 cucumber, peeled, seeded, and julienned Pinch of Salt 1 TBL butter 1 TBL fresh mint, chiffonade Place cucumber in sauté pan with a pinch of salt and butter. Sauté quickly until slightly limp but still crunchy. Add the mint and shake the pan gently. Serve immediately.
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Killer Vegetable Lasagna

Cheese Sauce 2 TBL butter 8 oz cream cheese 2 1/2 cups milk 2 TBL corn starch 3 oz blue cheese Melt the butter and stir in the cream cheese in a 2 quart sauce pan. Gradually whisk in milk and corn starch. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Stir in blue cheese until melted. Set aside. Filling 2 TBL olive oil 1 cup chopped onion 1 red bell pepper 1 yellow bell pepper 8 oz mushrooms, sliced 2 cloves garlic, minced 16 oz ricotta cheese 8 oz shredded mozzarella cheese 1/2 cup grated...
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Black Bean Soup

2 15-ounce cans black beans, rinsed and drained ounce can Mexican stewed tomatoes, cut up ounce can diced tomatoes with green chilies 2 cups chicken broth 11 ounce can corn with chilies, drained 8 ounce can chopped green chilies 4 green onions, sliced thin 3 TBL chili powder 1 tsp ground cumin 1/2 tsp garlic Stir everything together in a slow cooker. Cook on hi heat setting 4 to 5 hours. Serve with cornbread.
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Asparagus Crepe Souffle

Crepes 1 egg 1/2 cup flour 3/4 cup milk 1/4 tsp salt Combine above until smooth. Makes 8 – 12 crepes. Filling 1 TBL butter 1 TBL flour 1/2 cup hot milk 3/4 cup asparagus, steamed then purée-ed 2 egg yolks Salt Pepper Dash Worcestershire sauce Dash nutmeg 2 egg whites, beaten stiff but not dry Preheat oven to 375 In a small saucepan cook butter and flour until bubbly. Whisk in milk. Cook until thickened. Stir in asparagus, egg yolks, salt, pepper, Worcestershire sauce, and nutmeg. Cook until thickened and pulling away from sides of pan. Let cool....
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