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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Tuesday, October 27, 2009

More tantalizing tidbits!

These are the vegetarian recipes!

Baked Zucchini

8” zucchinis sliced in half
Olive oil
Tomato sauce (puree, 1 large can)
Minced garlic
Coarse chopped parsley
Shredded Mozzarella
Shredded Italian cheese (Parmesan, Romano, etc.)
Red or rose wine

· Coat a saucepan with olive oil and heat garlic.
· Before garlic browns, add tomato sauce and salt to taste, mix well
· Add oregano and wine and let cook on low heat for at least 1 hour.
· Coat a baking pan with olive oil.
· Cut criss-cross lines in the zucchini and Place in pan cut side up.
· Top with sauce, mozzarella cheese and then Parmesan cheese.
· Bake at 275 to 300 for 1 hour (cheese should be melted, may be tan, but not dark brown)
· Top with parsley and cut in half.

Burgundy wine mushrooms

Black pepper
Burgundy wine
Chopped parsley

· Melt butter in pan
· Add mushroom and just brown
· Add scallions, parsley and black pepper
· Add wine
· Bring to a boil and thicken with either a rue (flour and butter or corn starch)
· Reduce heat and serve.


Whole wheat tortillas
Red chili tomato sauce
Monterrey Jack Cheese
whole green pepper (optional)
Course chopped cilantro
Chili powder
Corn oil
· Add long rectangle of cheese and cilantro to tortillas and roll. (add the pepper if you want it here)
· Put corn oil and chili powder and cumin into a baking pan and mix.
· Turn the tortillas in the oil.
· Add red chili tomato sauce onto rolled tortillas and top with shredded cheese.
· bake @ 350 for 30 minutes.

Sesame rice

Jasmine rice
Sesame oil
Sesame seeds
Cumin seed
White wine
Chopped chives

· Heat oil and then add sesame and cumin seeds and heat for one minute.
· Add rice and coat with oil.
· Add wine and bring to a boil.
· add chicken stock and water, bring to a boil, reduce heat and cover.
· I serve with chopped chives.
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