Breakfast Burritos

Ingredients

1 Tbs (15 ml) olive oil or butter
1 cup (250 ml) chopped red, green, or yellow bell peppers (capsicum)
1 cup (250 ml) chopped green onions (spring onions, scallions), green and white parts
3 cloves garlic, finely chopped
1 cup (250 ml) diced zucchini (courgettes)
1/2 cup (125 ml) canned or frozen corn, thawed
6 - 8 eggs, beaten
1/4 cup (60 ml) chopped cilantro
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
6 - 8 flour tortillas
1 cup (250 ml) grated mozzarella or Cheddar cheese

Directions

Heat the oil in a large skillet over moderate heat. Saute the peppers, green onions, and garlic until tender but not brown, about 5 minutes. Add the zucchini and corn and cook covered for 5 minutes. Add the eggs, cilantro, oregano, salt, pepper, and optional cayenne and cook until eggs are set, stirring occasionally. Spoon the mixture onto the tortillas and top with the grated cheese. Fold over one side of the tortilla about 2 inches (5 cm) and roll up, making the folded side the bottom of the tube.

Serves 6 to 8.

Thin Spaghetti with Crab, Asparagus and Sun-Dried Tomatoes

Ingredients:

1/4 cup olive oil
3 medium garlic cloves, minced
2 cups chopped fresh tomatoes
3/4 cup drained oil-packed sun-dried tomatoes, sliced
3/4 teaspoon crushed dried red pepper
Salt and pepper to taste
1 pound fresh asparagus, trimmed and
cut diagonally into 1-1/2-inch pieces
12 ounces thin spaghetti
8 ounces mascarpone cheese
8 ounces fresh crab meat
1/4 cup fresh basil, thinly sliced

Directions:

Heat the olive oil in a large heavy skillet over medium-high heat. Saute the garlic in the hot olive oil for 2 minutes. Stir in the fresh tomatoes, sun-dried tomatoes and red pepper. Simmer, covered, for 5 minutes or until the sun-dried tomatoes soften, stirring occasionally. Season with salt and black pepper.

Cook the asparagus in boiling salted water in a saucepan until tender-crisp. Remove the asparagus to the skillet with the tomato sauce, reserving the liquid. Return the reserved liquid to a boil. Add the pasta. Cook just until tender but still firm, stirring occasionally; drain. Bring the tomato sauce to a simmer, stirring occasionally. Stir in the mascarpone cheese. Add the pasta and crab meat and toss just to warm. Divide the pasta equally among serving plates. Sprinkle with the basil.

Serves: 4 - 6

Lamb Tagine with Onions and Raisins

Ingredients:

2 to 2-1/2 pounds lamb, cubed
1-1/2 Tablespoons oil
2 medium tomatoes, peeled, seeded and diced
2 medium onions, diced
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon chopped parsley
1/4 teaspoon saffron or 1/2 teaspoon tumeric
1/2 teaspoon cinnamon
1/2 cup water
1 pound onions, sliced
2 Tablespoons butter
2 teaspoons cinnamon
1 teaspoon pepper
1/2 to 1 cup sugar
1 cup raisins, washed

Directions:

In a Dutch oven over high heat, brown meat on all sides in oil. Lower heat to simmer and add the next 8 ingredients. Cover and simmer for 2 hours, stirring occasionally until meat is tender. Saute onion in butter until light brown. Add cinnamon, pepper, 1/2 cup sugar and raisins. Cook for 10 minutes or until thick. Add 1/2 of the juice from the stew to the raisin mixture and continue to cook adding more sugar to taste until mixture is dark brown. Add raisin mixture to the stew.
Note: This is an authentic Moroccan dish.

Servings: 6 - 8

Rigatoni alla Bettola (Rigatoni in Vodka Cream Sauce)

Ingredients

1/4 cup (60 ml) extra-virgin olive oil
4 - 6 cloves garlic, finely chopped
Hot red pepper flakes, to taste (optional)
1 28-ounce (765 g) can Italian plum tomatoes with liquid, finely chopped
3 Tbs (45 ml) vodka
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
1 lb (450 g) dried rigatoni or pasta of choice, cooked according to package directions

Directions

Heat the oil in a skillet large enough to hold the cooked pasta. Saute the garlic and optional hot pepper flakes until the garlic is golden but not brown. Add the chopped tomatoes and simmer uncovered for 15 minutes. Add the vodka and cream and stir. Remove from the heat and add the parsley and the cooked pasta. Season with salt and pepper. Stir and allow to rest for 2 minutes. Serve immediately.

Serves 4 to 6.

Shrimp and Feta Cheese Sauce with Pasta

Ingredients:

1-1/2 pounds medium shrimp, cooked, shelled and deveined
1-1/4 pounds Feta cheese, rinsed, patted dry and crumbled
4 to 6 whole green onions, chopped
2 Tablespoons fresh minced oregano
(2-1/4 teaspoons dried oregano)
4 to 5 tomatoes, peeled, cored, seeded and chopped
10 to 12 pitted black olives, sliced or chopped
Salt to taste (be careful as Feta cheese is salty)
Fresh ground pepper to taste
10 ounce package pasta

Directions:

In a large bowl, combine the shrimp, cheese, onions, oregano, tomatoes, olives and salt and pepper. Let stand at room temperature for at least 1 hour. Cook pasta until just done. Drain but do not rinse. Add pasta to the shrimp mixture in the bowl and toss. Serve immediately.

Servings: 6

Asparagus Salad Ring with Vinaigrette Dressing

Ingredients for Asparagus Salad Ring:

2 cans (1 pound each) green asparagus
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups liquid (juice from asparagus plus water)
3/4 cup mayonnaise
2 Tablespoons minced onion
1 cup heavy cream, whipped
1-1/2 teaspoons salt
Few dashes Tabasco
2 Tablespoons parsley flakes
3 Tablespoons lemon juice
1-1/2 cups slivered almonds

Ingredients for Vinaigrette Dressing:

3 Tablespoons finely chopped celery
1-1/2 Tablespoons chopped chives
1-1/2 Tablespoons chopped parsley
1 Tablespoon chopped pimientos
1 Tablespoon chopped sweet red pepper
1/2 clove garlic, crushed
1 teaspoon (or more) salt
Coarsely ground black pepper
3 drops Tabasco
Few dashes Worcestershire sauce
3 – 4 Tablespoons red wine vinegar
3/4 cup olive oil

To Prepare Asparagus Salad Ring:

Drain asparagus, reserving juice. Soften gelatin in cold water. Heat asparagus juice (and water to make 2 cups liquid). Dissolve gelatin in juice; refrigerate. When mixture is partially set, add mayonnaise, onion, whipped cream, salt, Tabasco, parsley flakes and lemon juice. Cut asparagus into small pieces and add to gelatin mixture. Add almonds and mix well. Spoon mixture into individual molds or into a 2-quart ring mold. Chill until firm. Serve with Vinaigrette Dressing spooned over salad.

Serves: 12

To Prepare Vinaigrette Dressing:

In a pint jar, combine all ingredients except olive oil; mix thoroughly. Add oil; shake vigorously. Shake dressing before serving.

Yields: 1-1/2 cups

Chicken Kisses

Ingredients:

4 breasts of chicken, boned
4 ounces cream cheese
2 Tablespoons milk
4 green onions, sliced
1/2 teaspoon lemon pepper
4 ounces sliced almonds, blanched
1 can refrigerated crescent roll dough
4 Tablespoons butter, melted
4 Tablespoons bread crumbs

Directions:

Preheat oven to 350 degrees. Poach chicken breasts in water until just tender. Cool and cut into small cubes. Beat together cream cheese, milk, green onions and lemon pepper. Add chicken cubes and almonds. Separate crescent rolls into 4 sections. Press 2 triangles together to form 4 squares. Put 1/4 chicken mixture in the center of each square. Pick up the 4 corners and twist at the top to seal. Dip into melted butter, then bread crumbs. Place on cookie sheet and bake for 15-20 minutes.

Note: May be made several hours ahead, covered tightly with plastic wrap and refrigerated.

Serves: 4