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Prosperity Recipes
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STUFFED
GRAPEVINE LEAVES
3/4
cup olive oil
2 medium onions, finely chopped
1 large bunch scallions, including green, finely chopped
1 teaspoon salt
2 cloves garlic, finely chopped
1 cup rice (raw)
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
1 tablespoon chopped mint
2 tablespoons chopped dill
1/4 cup parsley leaves (reserve stalks), chopped
Salt and pepper to taste
Juice of 2 lemons
1 (12-ounce) jar grapevine leaves
Additional parsley stalks
Boiling water
In a
large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt,
stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes
more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins,
pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered,
for about 5 minutes. Remove from heat and add juice of 1 lemon.
Separate
grapevine leaves and rinse under water to remove brine. Drain. Remove thick
stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which
should be facing up on your work surface. Starting at the base, roll over, fold
in sides and continue to roll tightly toward the leaf point.
Line
a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks
over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle
with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves
down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring
water back to the boil, reduce heat to a simmer and cover saucepan. Simmer
slowly for about an hour, until rice is tender. Simmer longer if necessary.
Allow to cool to room temperature, remove from water mixture and chill. Serve
cold with additional lemon wedges for sprinkling on at service.
Yield:
4 dozen stuffed leaves
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4
tsp. white wine vinegar
4
tsp. Soy sauce
2
½ TBS sugar
4-tsp.
sesame seeds
1
½ lbs. Asparagus, peeled and cut diagonally into 2-inch pieces
Whisk
together in a small bowl the oil, vinegar, soy sauce, and sugar.
Toast
in a small skillet until golden brown the sesame seeds.
Immediately
stir into the dressing.
Place
in a large bowl of boiling water the asparagus. Cook for no more than 1 ½
minutes for thin asparagus or 2 ½ minutes for thicker.
Immediately drain and refill the pot with cold running water until all
the heat has left the asparagus. Drain
again and dry thoroughly. Cover and refrigerate until the salad is cold, about 1
hour. Toss with the dressing. Serve.
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Cucumber-Avocado Soup
1/2 firm-ripe
California avocado
1 3/4 English cucumbers (about 1 1/2 pounds), cut into 1/2-inch pieces
1 (8 ounce) container plain low-fat yogurt
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
Freshly ground black pepper
1-cup small ice cubes
Garnish: diced avocado and chopped chives
Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
Yield: 6 servings
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Broccoli & Garlic Cheese Casserole
· 2 packages frozen chopped broccoli, thawed (16oz each)
· 1/2 cup butter, melted
· 4 green onions, including tops, chopped
· 1/2 cup chopped celery
· 3 tablespoons flour
· 1 roll garlic cheese
· 1 can cream of mushroom soup
· 1 can or jar sliced mushrooms, (4 ounce)
Cook broccoli; drain. Saute onions and celery in melted
butter until tender. Add flour and cook for about 2 minutes, stirring
constantly. Add cheese and stir until melted; blend in soup. Add broccoli and
mushrooms. Turn into a lightly greased casserole dish. Bake, covered, at 350
degrees for about 30 minutes.
Serves 8 as a side dish, or may be used as a dip.
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Pesto Shrimp
2 cups fresh basil leaves
4 cloves garlic
1/2 cup olive oil
4 tablespoons toasted pine nuts (pignoli), divided
1/2 teaspoon salt
1/4 cup grated Pecorino Romano
1/4 cup grated Parmesan
2 tablespoons softened butter
1 1/2 pound jumbo shrimp
Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter.
Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece.
Yield: 4 servings
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Turkey Bundles with Spinach
2/3 cup frozen chopped spinach, thawed, drained
1/2 cup part - skim ricotta cheese
1/4 cup grated Parmesan cheese (1 oz.)
2 egg whites
8 (4 - oz.) turkey cutlets, pounded 1/4 inch thick
1/2 teaspoon plus dash salt
1 teaspoon freshly ground pepper
1/4 cup all - purpose flour
4 teaspoons olive oil
2 (14 1/2 - oz.) cans stewed chopped tomatoes
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
· In small bowl, combine spinach, ricotta cheese, Parmesan cheese and egg whites; mix well.
· Sprinkle each turkey cutlet with dash salt and pepper; spread each with spinach mixture. Roll up cutlets tightly, starting with short end. Secure rolls with toothpick.
· Sprinkle flour on waxed paper; dredge cutlets in flour, patting off excess.
· Heat large nonstick skillet over medium heat until hot. Add oil; heat until hot. Add cutlets seam side down; cook 4 minutes or until browned, turning frequently. Add tomatoes, parsley, tomato paste and 1/2 teaspoon salt. Reduce heat to medium; simmer, covered, 10 minutes or until turkey is no longer pink in center.
· To serve, spoon sauce onto large serving platter or individual plates. Place cutlets on top of sauce.
4 servings
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Key Lime Custard Cakes
2 tablespoons
butter at room temperature
3/4 cup sugar
1 tablespoon grated Key Lime peel
3 large eggs, separated
1/4 cup all purpose flour
1/3 cup fresh Key Lime juice
1 cup milk
Powdered sugar
Fresh mint sprigs, for garnishing
Preheat oven to 350 degrees F.
Butter six (6 ounce) custard cups with 1 1/2 teaspoons butter, then place in a large roasting pan.
In a large bowl, cream 1 1/2 tablespoons butter, the sugar and lime peel using an electric mixer. Add the egg yolks 1 at a time, beating well after the addition of each. Beat in the flour, then the lime juice. Gradually mix in milk (mixture will be thin and may look curdled).
In a large bowl beat the egg whites until stiff. Gently fold the meringue into the yolk mixture in 3 additions. (The mixture will be runny; do not overmix.) Divide the pudding-cake mixture among the prepared custard cups. Pour enough hot water into the roasting pan to come halfway up the sides of dishes. Bake until puffed and lightly firm to touch, about 30 to 40 minutes. Sprinkle the Custard Cakes with powdered sugar and serve warm, garnished with fresh mint sprigs if desired.
Yield: 6 servings
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AVOCADO-MANGO SALSA
1 ripe mango, peeled, seeded, diced
1 tomato, seeded, diced
2 green onions, finely sliced
1/4 cup fresh lime juice
1 jalapeño chili, minced
1 avocado, peeled, seeded, diced
Combine first 5 ingredients in bowl. (Can be made 3 hours ahead; refrigerate.)
Stir in diced avocado and season to taste with salt and pepper.
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Key Lime Pie
1 cup key lime
juice, or regular lime juice, or 6 to 8 key limes, quartered
16 ounces water
1 (14-ounce) can sweetened condensed milk
1/2 cup sour cream
2 large eggs
1 (9-inch) graham cracker crust
8 ounces whipped topping
If using 6 to 8 limes instead of lime juice, put water in blender or food processor, set processor on puree, and with processor running drop lime slices in, one at a time. Key limes are very tough - do not drop in too many at one time. Drop in 8 to 10 slices, maybe more if you have a really powerful blender or processor. Process completely, then pour through strainer into another container. Make sure to press out all of the juice, discard lime remains then pour the lime juice back into blender. Again, drop in lime slices, repeating the above process until you have processed all of the limes. Set aside 1 cup of the resulting lime juice.
Preheat oven to 350 degrees F.
Blend key lime juice with the sweetened condensed milk. Add the sour cream. In a separate container, beat the eggs, then add to the key lime mixture and beat for 1 minute. Pour mixture into the graham cracker crust. Bake for 10 minutes. Remove from the oven and cool pie completely, about 1 hour. Top with whipped topping and put in freezer. Freeze at least 3 hours. Serve straight from freezer. Cutting the pie is made easier by wetting a knife in hot water before slicing.
Yield: 6 servings--------------------------------------------------------------------------------------------------------------------------------------------------------------------------