Crab Artichoke Dip
February 15, 2021
MIX TOGETHER & BAKE in 10-12 inch skillet/ dish 425º, 15-20 minutes.
SERVE WITH sliced baguette, drizzle slices with olive oil, S&P, rub with garlic clove. BAKE 350º 10 Minutes
• 8 oz cream cheese (or neufchâtel , add Boursin)
• 1 C mayo
• 1 1/2 C shredded Monterey Jack cheese (split, half into mixture, rest sprinkled on top )
• 1/2 C fresh grated Parmesan cheese
• 1 14 oz can artichoke hearts finely chopped
• 2 cloves garlic minced
•12 oz crab meat (or lump crab meat canned)
• 2 green onions thinly sliced
• 2 tsp Worcestershire sauce
S &P
• 2 TB chopped parsley
****** OR ANOTHER VERSION****
BAKE 375º 30 minutes
• 8 oz crab meat/lump crab
• 1 can (14oz) chopped artichoke hearts
• 1/2 C chopped red bell pepper
• 8 oz neufchâtel (cream cheese) ADD some Boursin and Parmesan
• 1/2 C mayo
• 4 TB chopped chives (save 2 TB to sprinkle on top after baked)
• 1TB lemon juice
• 2 tsp worcestershire
• 1/4 tsp salt
Arugula golden raisin salad
July 30, 2020
From Gioia restaurant. delicious great with just about anything or by itself .
Ingredients:
- Avocado sliced
- arugula
- golden raisins
- Farro cooked
- radish sliced thin
- Pecorino cheese shaved
- almonds toasted, chopped
- shallot
- sherry vinegar (walnut oil if available)
Chicken salad sandwich
July 2, 2020
WSJ Caroline Glover 2019, serves 4
- 2 lb rotisserie chicken
- ½ Shallot minced
- kosher salt
- 2 TB rice vinegar
- 1/2 – 2/3 C mayonnaise (or aioli)
- 3 TB Dijon mustard
- 1/3 C chopped cilantro
- ½ C minced apricots
- 1 TB dried English mustard powder
- 4 ciabatta rolls
- 1 yellow tomato sliced
- 8 butter lettuce leaves
- pickle minced shallots 5 min (pinch salt, rice vinegar). Drain.
- tear chicken into bite size pieces. Add mayonnaise,mustard, cilantro, apricots and drained shallots.
- Halve ciabatta rolls, toast.
- spread chicken salad over bottom, top with tomato, add lettuce leaves.
Tuscan Bean Kale Soup
April 4, 2020
Samin Nosrat 2018, 5C ~ 4 servings
A. Sautée 15 minutes:
- 1 small onion chopped
- 1 stalk celery diced (1/3 C)
- 1 C carrots diced
- 1 Bay leaf
B. Hole in middle of pot, add & sautée 30 sec.
- 1 TB oil
- 1 garlic clove
C. Add tomatoes and cook until jammy (8 mins):
- 1 C canned crushed tomatoes
D. Add beans & liquid & half of parmesan, 2 splashes olive oil (~¼ C) & simmer
- 1 ½ C cooked cannellini beans (keep ½ C liquid)
- 2 C chicken stock
- ¼ ounce parmesan
E. Add Kale & cabbage simmer 20 min then Remove Bay leaf before serving.
- Thin slice 3 C kale
- 1 ½ C savoy or Napa cabbage
Waldorf salad
June 10, 2019
classic waldorf salad
- 3 apples chopped
- ½ C golden raisins
- ½ C walnuts
- 1 C celery
- chicken (optional)
- ½ C mayo
- 1 tsp lemon juice
Crab cake coleslaw salad
June 10, 2019
QED WSJ June 2-19
- buy some crab cakes
- shred or buy coleslaw mix (cabbage, carrots, etc)
- chopped mint
DRESSING – mix and let sit 15 minutes
- ½ tsp lemon zest
- ¼ C lemon juice
- 2 tsp honey
- 1 tsp Dijon
- 1 small shallot chopped
- 8 TB olive oil
Roasted Chickpea Endive salad
June 10, 2019
QED WSJ June 2019 Svgs 4-6
1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes
Mix together:
- 3 TB oil
- 2 Tb red wine vingar
- 2 C diced tomatoes
- 1 ½ C diced cucumber
- ½ C diced red pepper
- ½ C diced yellow pepper
- ¼ C diced red onion
- ¼ C chopped fresh parsley
- 2 TB chopped fresh mint
- 4 Belgian endives, cleaned and separated
- 1 C feta
Tarragon Dijon Chicken
January 17, 2019
Williams Sonoma? Svgs 4-6
INGREDIENTS
- 3 TB oil
- 2 LB ~6 skinless chicken thighs
- 3 TB chopped shallots
- 3/4 C dry white wine
- 2/3 C chicken broth
- 6 TB (3oz) Cream
- 3 TB Dijon mustard
- 2 TB chopped tarragon
DIRECTIONS
- 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
- Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
- Stir in 3/4C wine, simmer, reduce by half ~ 3min.
- Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
- Add Tarragon
- Return chicken to pan, cook until chicken warmed
5 Minute Hummus
January 16, 2019
The Week 2018. Makes 4 Cups
INGREDIENTS
- 1 garlic clove
- juice 1 lemon
- 1 (16oz) jar Tahini )or buy bulk at rainbow
- 1 TBs salt
- 1 tsp ground cumin
- 1 -1½ C ice water
- 2 (15 oz) cans drained, rinsed chickpeas
DIRECTIONS – use food processor
- Garlic & lemon juice andTahini into bowl, salt & cumin.
- Process until peanut buttery ~ 1 minute
- Motor running, stream in ice water. Process until light & creamy and color of light sand
- Add chickpeas and process 3 minutes, scrape side of bowl until hummus is smooth.
