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Showing posts from February, 2016

21 Feb 2016 Tuna Tortellini

This tastes great served cold, also.
Bring salted water to a boil to prepare 1 -1 lb pkg cheese tortellini Drain and set aside for combining. Place under broiler in oven for 3-4 minutes on each side.(until flakes easily) 2 small tuna steaks(or you can use a can of tuna, drained) Flake with fork into bite size pieces. Sauté in large pan: Olive oil 1 colored bell pepper, chopped ¼ c red onion, chopped ¾ t fennel seeds, crushed Mix together ½ c milk 2 t flour ½ t dry mustard ½ t pepper Add this mixture to sauté pan and cook until thickened.
Add in the tuna and tortellini.Warm thoroughly about 3 minutes. Serve on bed ofbaby spinach.

20 Feb 2016 Fresh Pea Gnocchi

It is strange to see lettuce being cooked but it worked.
Prepare salted, boiling water to cook: 1-16 oz pkg of gnocchi Drain and keep warm. Over medium heat, melt ¼ c unsalted butter then add 2 T onion, finely minced sauté about 5 minutes, then add 1generous handful of cubed pancetta or ham 1 head Romaine lettuce, washed and sliced roughly ½ t salt 3 c fresh shelled peas or thawed frozen peas Cook until peas are tender, about 5 minutes In separate small saucepan, cook until thickened: ½ c heavy cream Pour over pea mixture, add gnocchi and combine all gently Sprinkle with salt and pepper and serve immediately.

original recipe from

19 Feb 2016 Summer Tortellini Salad

Easy to make ahead.
Prepare in salted, boiling water:
1 lb cheese tortellini
Drain and chill.

1/4-1/2 lb pastrami, pepperoni or even ham in thin strips
3 tomatoes, cubed
2-3 T capers, drained
6-8 oz baby spinach, washed and dried
1/4 lb cubed fresh mozzarella
1 small zucchini, thinly sliced

Mix together about
1/4 c olive oil
4T balsamic vinegar or white balsamic
2 T total of basil, oregano, rosemary, thyme and garlic 
Pour over combined veggies and add cooled tortellini
Combine gently and add more oil or vinegar to taste
Garnish withfresh basiland freshly ground black pepper.
Serve cold.  Flavors are even better if you can chill it at least one hour before serving.

18 Feb 2016 Cannellini summer salad

A great dinner on a warm summer day served with or atop a slice fresh whole grain bread.  I found this recipe by Emeril when I needed to use a bounty crop of parsley from the garden.
2-3 Tb olive oil 1/4 c minced onion 2 t minced garlic After 3 minutes, add  2 (15-ounce) cans cannellini beans 1-2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper Stir and heat through for a few more minutes
Remove from heat, put in serving bowl and sprinkle with 1/3 c grated Parmesan, crumbled chevre, or feta
In food processor or blender, combine: 1 1/2 cups fresh parsley leaves 1 ½ t garlic 2 t lemon juice ¼ t salt Then pour in 1/3 c olive oil Combine well and pour over beans

17 Feb 2016 Swedish Meat Pies

These are sold at the Scandinavian Festival in Junction City, Oregon.
It may be a Swedish-American recipe but regardless they are delicious.

Servings: 4-6, Prep: 20 mins, Cook: 20 mins
1- Melt: 1 tablespoon butter  Crumble in 1 lb ground beef  and add: 1/4 cup chopped onion 2 tablespoons chopped fresh parsley, dried is ok  1/4 teaspoon ground allspice 1/4 teaspoon dried dill weed 1 pinch ground nutmeg 2 large red potatoes, grated  Cook and stir until meat is browned and potatoes soft. Remove from heat and stir in: 2 cups shredded Jarlsberg or white cheddar cheese  Set aside while preparing dough

Puff Pastry sheets work perfectly for the crust, a big time saver.  Roll out the pastry sheet to about 1/8 inch thick and then cut into a triangle.  Brush sour cream on the puff pastry before adding 1/3c - 1/2c meat filling.  Fold the dough over into a smaller triangle , then pinch and seal the edges with water. See #2
OR if you want the authentic sour cream crust- Pastry Dough: In med bowl mix together: 2 cups all…

16 Feb 2016 Claufoutis

This is a French custard dessert.  Or make it the night before with less sugar for breakfast.  Tastes a bit like French toast custard...

Place in blender:
4 eggs
2 c milk
1/3 flour
1/3 c sugar
1/4 t salt
1 t vanilla
Blend on low for 30 seconds. Pour into a quiche dish (small casserole or large pie dish)
On top of the egg mixture, place:
1/2 - 1 c fresh strawberries, raspberries, peaches (sliced), blueberries, OR pitted cherries...
Bake at 350˚F for about 45 minutes until Claufoutis is set and not very "jiggly."