Oven roasting or grilling shrimp creates a far superior taste than boiling them. If its too hot to turn your broiler on, grilling the shrimp on the barbecue is in keeping with summertime vibe. This dish works well as a prelude to a barbecue or as a main course. I recommend serving it with warm crusty bread and olive oil for dipping.

Serves 4 main course

Ingredients

1 1/2 lb Shrimp (frozen and deveined works well)

2 garlic cloves minced

1/8 tsp chili powder (more if you like it hot)

1/4 tsp paprika

2 tbsp olive oil

salt and pepper to taste

4 oz yellow or red grape tomatoes

1/8 cup sliced green onions

7 oz butter leaf lettuce

Method

Preheat broiler on high.  In a medium bowl add shrimp, garlic, chili powder, paprika and olive oil.  Toss lightly then place on baking tray and under the broiler.  Broil shrimp for 2 minutes then toss with tongs and continue to cook for another 2-5 minuets or until shrimp is firm and pink.

Arrange lettuce, tomatoes and green onions on plates then pile warm shrimp in the middle.  Serve immediatly with or without dressing of your choice.

In all honesty until now I have never made Egg Plant Parmesan before.  I was inspired to give it a try after enjoying a pizza with a fried eggplant topping at a restaurant in San Francisco.  I devised this recipe from about ten others using what I thought was true to the dish but keeping it simple.  Many recipes call for coating the eggplant slices then frying in oil.  I went with baking the coated slices instead of frying one because it’s healthier and secondly I loath cleaning oil splatter.  I enjoyed discovering this dish and best of all eating it.

Serves 6

Ingredients

2 large egg plants

1 large egg

1cup/8floz milk

1 cup flour

1 1/2 cup bread crumbs

4 oz grated Parmesan Cheese

8 oz grated mozzarella Cheese

1 26oz jar tomato basil Sauce

Salt & pepper to taste

Method

Wash and peel egg plants.  Slice into 1/2 inch slices, sprinkle with salt and layer slices in a strainer/colander with a heavy bowl or cookbooks on top to apply pressure.  Let sit for at least 30 minutes.

Preheat oven to 450°F/250°C.  Spray or brush two large baking sheets with oil.

In a large shallow bowl whisk egg and milk together.  Set up a dredging station by placing both flour and breadcrumbs onto separate plates.  (I like to use paper plates for quick clean up.)  Begin dreading the eggplant slices first in flour then the egg wash and finally the bread crumbs.  Place on baking sheet and repeat until all slices are coated.

Bake for 10-12 minutes until slices are golden brown and slightly soft in texture.  Turn oven down to 325°F/150°C.

In a baking dish begin layering eggplant, sauce and cheese.  Bake for 25-30 minutes until cheese is golden brown and bubbling.  Once dish is removed from the oven allow to rest 15 minutes before serving.

I adore the simplicity of this recipe.  I also  enjoy the pocket friendly  aspect at my total cost of $1.20 a portion.  I used brown rice but you can use any kind of rice that you enjoy.  I suggest omitting the fresh chopped cilantro/coriander if freezing.  It is better to wait until after reheating from frozen to prevent it from turning brown.

Serves 6

Ingredients

4-6 good quality pork or chicken sausages

1/2 onion, finely chopped

2 garlic cloves, minced

2 tsp ground cumin

140g/5oz brown rice

2cups/16floz vegetable or chicken stock

400g can chopped tomatoes

2 tbsp chopped fresh cilantro leaves

Method

Preheat oven to 400°F/200°C.  Slice sausages on cutting board about ¾ of an inch in thickness.  Place sausages on baking tray lined with foil for easy clean up.  Bake for 12-15 minutes until no longer pink in middle or a temperature probe reads 160°F/70°C.

In a large pan over medium heat add olive oil then sauté onions and garlic until soft.  Add cumin and rice, cook for a minute further.

Next, add the canned tomatoes and stock, bring to a simmer.  Cover with lid and cook for as long as the rice package instructions reads.

Once rice is cooked you may need to add some water to the mixture to then add sausages to the pan and sprinkle with fresh cilantro before serving.

Scottish Broth Soup is habitually served in Scottish coffee shops and cafes.  The recipe dates back hundreds of years and traditionally it is made with lamb or beef but, a vegetable version is served more often than not.  My husband has fond childhood memories of tucking into a warming bowl of his Granny’s homemade Scottish Broth.

Makes 4 pints or 2 Quarts of Soup

Ingredients

4 pints chicken or vegetable stock

2 oz, 1/4 cup lentils

2 oz, 1/4 cup barley

2 oz, 1/4 cup split peas

6 oz, 1 cup, peeled & diced rutabaga (swede) or turnip

3 oz, 1 cup sliced leek

2 medium peeled & diced carrots

1 diced medium onion

salt & pepper to taste

1 oz butter

2 tbsp fresh chopped parsley

Method

Place lentils, split peas and barley in a strainer and run under water.

In a large pot sweat diced onion with the butter but do not brown.  Add rutabaga, carrots, barley, peas, lentils and stock.  Simmer over a medium heat for 30-45 minuets until carrots and rutabagas are soft when pricked with a fork.

Add in sliced leeks and simmer until soft.  Taste, add seasoning if needed.

Sprinkle in fresh chopped parsley and get tucked in!

January is an economically pressing time for any of us.  I would like to think that as a nation we are embracing the less is more initiative when it comes to the Holiday Season.  I strive emphatically but, it seems with the colder and darker months I am more inclined to treat myself.  For me, this recipe is indulgence with a tolerable price tag for economics and time.  I can’t remember the first time I experienced the flavor combination of salty crisp warm bacon with acidic but slightly sweet and juicy tomatoes but it is my favorite element of the sandwich.

I do realize that it is not tomato season and this recipe may be better suited for the summer when they are bountiful.  However, California has some descent priced tomatoes available at the supermarkets.  Or if you own and Aero Garden you can have your own personal harvest anytime of the year.

My husband makes these sandwiches when he is in charge of dinner or “tea” as he calls it.  In Scotland, there is “tea time” for drinking tea and “time for tea” which is for eating dinner.  The first time he made these sandwiches he used fresh spinach leaves.  I do not know if he was being creative by adding spinach leaves in place of lettuce or if he was acting out of necessity for lack of ingredients.  Nevertheless we always make these sandwiches with fresh spinach now.  I like to trust that we are consuming superior nutrition opposed to if we ate ice burg lettuce.

Serves 4

My total cost per sandwich -$1.31

Ingredients

8 slices of bread (I used cracked wheat soured dough)

12 oz smoked bacon

2 large tomatoes

8-10 oz fresh spinach leaves

drizzle of balsamic vinegar and oil

black pepper to taste

Method

Preheat oven to 450°.  Place bacon on baking trays lined with foil for easy clean up.  Bake bacon in oven for 10-15 minutes or until desired crispness.  Remove from oven and place on paper towels to drain excess grease.

While bacon is in the oven wash spinach and pat dry if not using prewashed and packaged spinach.  Slice tomatoes, season with pepper and drizzle with balsamic vinegar and olive oil.

Toast bread to desired doneness and begin to build your sandwiches.  Spinach, tomatoes then bacon.  You may also add a dap of mayonnaise if you wish.

Serve immediatley while bacon is still warm and enjoy.

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Last winter I invited my cousin and her fiancé over for dinner and I made these individual tarts for dessert.  They were a huge hit, so I decided to make them again this year.  They remind me of French pear and frangipani tarts.

With pears in season and nuts playing a staring role in winter foods, this recipe is perfect for holiday entertaining.  Making spun sugar for a garnish is fun as long as you don’t burn yourself.  I recommend using a nonstick silicon mat from a kitchen supply store.  I think the mats are worth the investment because I have used parchment paper with unsatisfactory results in the past.  This recipe dose not hold well and is best made a couple of hours before serving at room temperature.

Serves 6 Individual Tarts

Crust

1/2 cup unsalted butter chilled and cut into cubes

1/4 cup powdered sugar

1 1/4 cup flour

1/8 tsp salt

Filling

1 large Bosc pear peeled and thinly sliced

3/4 cup sugar

2 large eggs

30 g dark or semi sweet bar broken into small pieces

30 g chopped hazel nuts

1/4 tsp vanilla extract

pinch of ground cinnamon

Garnish spun sugar shapes

1/2 cup granulated sugar

1/4 cup water

1/8 tsp cream of tartar

Method

Put all crust ingredients in a food processor or a large bowl.  Pulse processor or use two forks to cut butter into flour until consistency of fine bread crumbs.  Press into the bottoms of 4 inch tart molds making an edge about 1/2 inch high.  Bake at 350° for 15 minutes or until slightly golden.

In electric mixer or hand held mixer beat the sugar, eggs vanilla and cinnamon until smooth.

Divide chocolate pieces and chopped nuts evenly into the bottoms of all six tarts.  Next add sliced pears you can make a pattern of your choice.  Ladle egg and sugar mixture over tops of tarts taking care not to over fill.

Bake at 350° for 20 minutes or until tarts are golden brown and set in middle.  Serve with spun sugar or simply opt for vanilla ice cream.

To make the spun sugar shapes heat sugar, water and cream of tartar in a skillet over medium heat.  Stir slightly until sugar is dissolved.  Bring to boil over medium heat for about 15 minutes or until sugar begins to caramelized.  Use a metal spoon to scoop up some of the caramelized sugar.  Hold spoon about three feet in the air and jiggle your hand back and forward making amoeba like patterns on the silicon mat.  Let cool then peel off and garnish your tarts.

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Chilaquiles (chee-lah-KEE-lehs) can be referred to as a poor man’s dish because it was created in Mexico to utilize leftover tortillas.  This dish traditionally is served at breakfast or brunch but I have enjoyed it for dinner on many occasions.  Chilaquiles incorporates thriftiness and Mexican food, two things that I hold dear to my heart.  There are many different recipes for chilaquiles.  This recipe is what I find tastes the best for the least amount of effort and money.  Come late November many of us are searching for ways to use our Thanksgiving turkey leftovers.  I do hope you give this recipe a whirl.

Serves 4

Ingredients

12 oz of leftover cooked turkey meat shredded or diced

6 oz white cheddar or Mexican cheese shredded/crumbled

12 small (6-inch) corn tortillas

1 28 oz can of tomatoes

1 fresh jalapeno seed if desired for less heat

1 large garlic clove

1/2 tsp ground cumin

salt and pepper to taste

Method

Preheat oven to 400°.  Cut tortillas into triangles or thin strips.  Place on a large rimmed baking sheet or two smaller sheets. Toss with 1 tbsp of oil; season with salt.  Toast in oven until golden brown and crispy tossing occasionally for about 15 minutes.

In a blender or food processor puree, tomatoes, onion, garlic, jalapeno until smooth.  Add cumin and salt and pepper to taste.

In a skillet over medium high heat pour in tomato mixture.  Cook stirring occasionally for five minuets.

In a casserole dish layer crisp tortillas, turkey, sauce and cheese ending with sauce and cheese on top of the dish.  Bake at 350° for 20 minutes or until cheese has bubbled and melted.

The tortillas loose there crispy texture quickly so serve immediately on its own or with salad, bean and/or rice.

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I am not vegetarian; however, I am intrigued by vegetarian cuisine.  I enjoy cooking and eating vegetarian dishes.  Stuffed mushrooms are not exactly an original dish idea but, I feel they are perfectly suited with Autumn closing in.  I love the earthy flavor of mushrooms and this dish show cases them beautifully making them ideal for entertaining.  I will also add, the Gorgonzola cheese is quite strong in flavor and can be an acquired taste.

This dish is versatile for both vegetarian and non vegetarians.  Serve paired with grilled meat and seasonal vegetables or a green salad.

Serves 4

Ingredients

4 Portobello mushrooms

4 oz crumbled Gorgonzola or blue cheese

2 oz shredded Parmesan cheese

4 tbsp olive oil or ground nut oil

1 small onion, chopped

1 large garlic clove chopped

3 1/2 oz or about 4 slices of whole wheat bread crumbs or cut into small cubes

3 oz roughly chopped walnut pieces

2 tbsp fresh chopped parsley

1/4 cup vegetable stock

juice of half a small lemon

salt and pepper to taste

Method

Preheat the oven to 190 C°/375° F.

When removing mushroom stems take care because the mushroom cup can break easily.  Wipe mushrooms with damp cloth then drizzle with oil on both sides and season with salt and pepper.

Heat 2 tablespoons of oil in frying pan, add the onion, garlic.   Sauté for 3-5 minutes, until soft.  Transfer to a bowl, then stir in breadcrumbs or cubes, Gorgonzola, 1 oz of Parmesan, walnuts, parsley and vegetable stock and lemon juice.

Place the mushrooms in  a large oven proof baking dish or tray.  Using your hands scoop stuffing mixture into four balls and place stuffing in each mushroom.  Sprinkle with Parmesan and drizzle with olive oil.

Bake for 20 minutes or until tops have turned brown.

Serve with grilled meat and/or seasonal vegetables or a fresh green salad.

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This salad is a great opportunity to use pumpkin seeds which are very festive this time of year.  Also, a favorite cheese of mine, Anejo Enchilado Mexican cheese.  If Monterey Jack cheese is the one and only cheese of choice in your Mexican dishes you’re in for a delightful treat.  Anejo Enchilado is a firm, pressed cheese that is rolled in paprika.  It is milder than its close counter part, Cotijia which is know as the “Parmesan of Mexico.”  Both cheeses are easily shredded, grated or crumbled to accompany enchiladas, burritos, tacos, refried beans and salads.

Since the dressing is homemade, I like the convenience of pre washed and chopped lettuce.  I enjoy the contrast of colors with mixing romaine and red leaf lettuce.  This recipe can be doubled to feed a crowd and accompanies pumpkin enchiladas perfectly.

Serves 4-6

Ingredients

1 10 oz bag of romaine and red leaf lettuce

3 tbsp crumbled Mexican Cheese such as Anejo

2 tbsp shelled and toasted unsalted pumpkin seeds

1/2 cup safflower or olive oil mayonnaise

2 tbsp fresh cilantro

1 large clove of garlic

1 tsp Worcestershire sauce

1 tsp juice and zest from 1 lime

1/4 of a canned chipotle chili

pinch of fresh ground black pepper

Method

Preheat oven to 400°.  Place pumpkin seeds on tray and bake for 5 minutes.  Or heat skillet over medium high heat, add pumpkin seeds and toast until fragrant, stirring occasionally 3-5 minutes.  Toasting nuts or seeds requires close attention insuring they do not become bitter and burned.

Open bag of lettuce and place in large bowl.  If using a head of romaine, wash, dry and chop lettuce.

Add mayonnaise, cilantro, garlic, Worcestershire sauce, chipotle chili, lime juice, lime zest and pepper to food processor or blender.  Puree on high until well blended about 30 seconds.  Refrigerate until ready to dress the salad.

Only pour dressing over salad and toss when ready to serve or the salad will become limp.  Sprinkle each serving with crumbled Mexican Cheese and toasted pumpkin seeds.

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I look forward to making this recipe every year in the fall.  In the past, I have made my enchilada sauce from fresh pumpkin by; peeling, deseeding, chopping, roasting and pureeing it in my food processor.  I have since reevaluated the time involved and deided it’s okay to use canned pumpkin puree.  Of course, there is nothing wrong with using fresh pumpking puree, more power to you!  I would suggest making a large batch and freezing it for a later date.

I simply love the idea of using pumpkins in something other than assorted baked goods or soups.  For a complete festive meal I like to serve these with black beans and Mexican Caesar salad.   These enchiladas are simply made into a vegetarian dish by substituting the chicken filling with black beans.

Makes 25 enchiladas

Ingredients

3 1/2 lbs bone in skin on chicken thighs

1 29 oz can pumpkin puree

5-6 cups chicken or vegetable stock

25 corn tortillas

6 oz crumbled Mexican queso fresco cheese

4 oz grated Monterey Jack cheese

1/4 cup chopped scallions

2 tsp minced garlic

1 canned chipotle chili in a adobo sauce (smoked jalpeno)

Salt and pepper to taste

Method

Preheat oven to 350°.  Wash chicken and pat dry with paper towels.  Place chicken on tray covered with foil and sprayed with nonstick spray.   Season both sides of chicken thighs bake for 25 minutes or until thermometer reads 165°.  Cool, remove skin, debone and shred using two forks or finely dice with a knife.

In blender or food processor puree together, pumpkin, garlic, chipotle chili, 5 cups of water and 1 cup of chicken juices from baking tray or vegetable broth, salt and pepper to taste.

Warming up tortillas makes them pliable for rolling.  To warm, either place on plate and heat in microwave for 1 minute or warm in a skillet over medium low heat 5-10 seconds on each side.  Take care to use tongs as to avoid burning your fingers.

Set up an assembly line of ingredients in this order; Warmed tortillas next to dish of pumpkin enchilada sauce, bowl of chicken with sliced scallions, bowl with crumbled queso fresco and a bowl with Monterey grated cheese.

Dip each tortilla in sauce and place in baking tray.  Fill with approximately 1 tbsp chicken mixture and 1 tbsp queso fresco.  Roll up tortilla and face seam side down.  Repeat until baking dish is full then ladle more sauce on top of enchiladas and sprinkle with Monterrey jack cheese.  You may need more than one baking dish depending on the size or sizes you’re using.  Note that this recipe freezes very well to be enjoyed at a later date.

Bake in preheated oven at 425° for 20 minuets or until cheese is melted.  Let cool slightly before placing on plates, allowing enchiladas to firm up.  Serve and enjoy.

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