Cooking

On this page you will find various television segments, recipe demonstrations, and free recipes for your enjoyment! Feel free to click through and find out what's for dinner. 

Videos:

Free Recipes:

 

Eggplant Parmesan

My family makes this dish for Christmas every year. It is our main course! Easy, filling, and satisfying! 

Ingredients: 

  • 1 1/2 tablespoons olive oil 

  • 1 large onion diced 

  • 1 large bell pepper diced 

  • 2 cloves garlic minced  

  • 14 1/2 ounces canned tomatoes diced 

  • 8 ounces tomato sauce 

  • 6 ounces tomato paste  

  • 1 tablespoon oregano  

  • 2 teaspoons basil 

  • 2 bay leaves whole 

  • 1 1/2 tablespoons parsley dry  

  • 2 teaspoons sugar  

  • 1/4 cup dry red wine 

  • 6 ounces mushroom sliced  

  • 2 large eggplant -- 24 slices 

  • 1/2 cup bread crumbs 

  • 1/2 cup Panko crumbs 

  • 1/4 cup parmesan cheese shredded 

  • 1/2 teaspoon paprika

  • 1/2 teaspoon ground oregano 

  • 1 egg beaten  

  • 1/4 cup water 

  • 1/2 pound ricotta cheese 

  • 1 cup parmesan cheese grated  

  • 8 ounces mozzarella cheese -- grated  

  • Sautéed onions & peppers in oil till softened. 

 

 

Instructions:

Add garlic & sautéed 1 minute more.

Add tomatoes, sauce and paste. Simmer 30 minutes. Add herbs, sugar, wine and mushrooms. Simmer 30 minutes more. Taste to check seasoning, may add salt if needed. Allow sauce to cool. Once cool puree in blender in small batches till all done. Set aside. Salt and drain eggplant slices. Press with paper towel to dry. Mix dry ingredients in a shallow bowl. Beat together egg and water. Dip eggplant slices in liquid, then coat with crumb mixture. Brown in sautéed pan until a nice crust forms. Place browned slices onto a stainless baking pan. Top with approx.. 1/8 cup of sauce, then top with the mozzarella cheese. Bake slices in 375 oven approximately 20 minutes or until cheese is brown and bubbly. If this hasn’t happened after 20 minutes, turn on broiler and brown for 1 to two minutes. Be careful to pay close attention when broiling so as not to burn

Gluten Free Vegetarian

Tamale Peppers

Gluten free appetizer. Deep delicious flavors! Very satisfying without being too heavy! 

Ingredients:

  • 4 large bell peppers -- red or green 

  • 1 tablespoon oil 

  • 1/2 cup onion chopped 

  • 1 medium garlic clove minced 

  • 1 tablespoon chili powder 

  • 1/2 teaspoon ground cumin 

  • 28 ounces tomatoes canned 

  • 1/2 cup cornmeal 

  • 1/2 teaspoon salt 

  • 1 cup black beans canned 

  • 1 cup corn 

  • 1 cup cheddar cheese -- grated

Rose Apple Tarts

A delicious fall treat with spice to match. 

 

Ingredients:

  • - 1 box (two sheets) puff pastry (thawed enough to unfold without cracking)

  •  6 small Granny Smith or Pippin Apples (any tart apple is good)

  •  1 glass edged bowl about 4" in diameter

  • 3 tablespoons granulated sugar

  • 1 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 3 tablespoons butter

  • Pinch salt

  • -Small cookie cutter (leaf shape is nice)

Instructions:

Add garlic & sautéed 1 minute more.

Add tomatoes, sauce and paste. Simmer 30 minutes. Add herbs, sugar, wine and mushrooms. Simmer 30 minutes more. Taste to check seasoning, may add salt if needed. Allow sauce to cool. Once cool puree in blender in small batches till all done. Set aside. Salt and drain eggplant slices. Press with paper towel to dry. Mix dry ingredients in a shallow bowl. Beat together egg and water. Dip eggplant slices in liquid, then coat with crumb mixture. Brown in sautéed pan until a nice crust forms. Place browned slices onto a stainless baking pan. Top with approx.. 1/8 cup of sauce, then top with the mozzarella cheese. Bake slices in 375 oven approximately 20 minutes or until cheese is brown and bubbly. If this hasn’t happened after 20 minutes, turn on broiler and brown for 1 to two minutes. Be careful to pay close attention when broiling so as not to burn

Instructions:

Preheat oven to 400 degrees
. Line a jelly roll pan or baking sheet with parchment
. Unfold puff pastry onto a cutting board. Using glass bowl cut four circles out of puff pastry (twisting the bowl on dough works great). 
Place circles onto baking sheet
. In a small bowl mix together the cinnamon, sugar and salt. Peel apples and cut in half removing core. Slice into 1/8inch slices by hand or by using a mandolin slicer. Arrange apples onto pastry in a spiral design. Sprinkle with the cinnamon and sugar mixture. Dot each tart with butter?
If you use both puff pastry sheets this makes 8 servings.

NOTE: Smaller apples work well on this size tart
Place in preheated oven and bake for 20 minutes or until sugar is caramelized.


Serve warm

Greek Olive Tapenade

A delicious spread known colloquially as “poor man’s caviar.”
Servings: 30

Ingredients:

  • 15 1/2 Ounces Black Olives, Pitted

  • 7 1/4 Ounces Greek Olives, Pitted

  • 1 Can Anchovies, With Oil

  • 2 Teaspoons Capers

  • 2 Cloves Garlic, Crushed

  • 1 Teaspoon Dijon Mustard

  • 1 Teaspoon Fresh Thyme

  • 1/2 Lemon Juice, Juice of 1/2 Lemon

  • 18 Ounces Cream Cheese

  • 6 Ounces Goat Cheese

Instructions:

Place all ingredients except cheese in a food processor and blend. Tapenade should not be a puree, nor chunky. Strive for in-between!?

Blend the cheeses together, add half and half to enhance spreadability.

Serve on sliced French bread - the small loaves.

Herbs du Provence

An herbal mixture that is excellent added to soups, roasted vegetables, bread sticks, and most roasted meats.
Chicken, and pork for sure.

 

Ingredients:

  • 1 cup dried basil

  • 3/4 cup dried thyme

  • 1/2 cup dried savory

  • 1/3 cup dried oregano

  • 1/4 cup dried sage

  • 1/8 cup ground fennel seeds

  • 1/8 cup dried lavender blossoms

Instructions:

Measure out all ingredients and mix well in a large bowl.
Package in a glass jar with a good sealing lid, or in small envelopes to be given out as gifts.

Gingerbread Springerle

These timeless traditional cookies are perfect for the holidays and for use with your Springerle presses. 

 

Ingredients:

  • 1 cup dark molasses

  • 3/4 cup dark brown sugar

  • 1/2 cup granulated sugar

  • 1/4 teaspoon salt 4 teaspoons ground ginger

  • 4 teaspoons ground cinnamon

  • 1/2 teaspoon Chinese five spice

  • 1 tablespoon milk or half and half

  • 1/2 teaspoon Ammonia Carbonate (Hartshorn) (leavening agent.)

  • 1 cup butter -- room temperature

  • 2 large eggs 6 cups unbleached flour

  • 1/8 cup flour

  • 1/4 cup cinnamon powder

  • Ginger bread Icing.

  • 1 cup powdered sugar

  • 3 teaspoons water -- warm is best

  • 1 teaspoon light corn syrup

  • 1/4 teaspoon vanilla extract

  • 1 pinch salt

Instructions:

In a small bowl, dissolve Ammonia Carbonate (Hartshorn) in the milk add the salt. Cream the butter in a mixer. In a separate large bowl measure your flour, the spices, the salt and baking soda. Using a whisk stir the flour mixture to blend well. Once butter starts to lighten, add the brown and white sugars. Blend for a minute. It should be creamy in consistency. Add the eggs and mix well, another minutes. The batter should look very smooth now. Add the molasses. Add the Ammonia Carbonate. Once well mixed, add the dry ingredients in 1/4 cup increments. If you are using a large "Kitchen Aid" type mixer, please be sure to stop mixer and pull up beater from dough. Scrape dough from bottom of bowl and from the beaters. Continue mixing till dough starts to adhere to itself. Be careful not to strain your mixer. If mixer starts to wine and slow down, pull beater up and remove dough from beater. Push down again and mix dough till well blended. Put dough in a shallow, rectangular plastic container. You don't want the dough in a ball, but more a 1 1/2 inch thick rectangle. This way it will be easier to roll out later. Cover container with dough and refrigerate at least one hour , and overnight if desired, before rolling it out on a lightly-flour dusted surface. Preheat oven to 350 . Prepare your baking sheets by either lining with a silicon liner or parchment paper. Mix the 1/4 cup cinnamon with the 1/8 cup of four and use this to dust your Springerle Presses. Lightly dust your rolling pin as well as the surface you are going to roll doll out onto. As you are rolling the dough, you will want to insure it doesn't stick to your work surface, by adding scant amounts of flour. underneath of the dough. Each time you spread the dough out, the un-floured dough will stick to any surface that doesn't have enough flour on it, so it's best to run a thin spatula under dough often and add a very little four if needed Always try to roll dough from the middle of dough outwards, changing angles of rolling pin from time to time, but still pushing from center outwards. Once your dough is just under a 1/2 inch thick. Start pressing out your cookies. Dust each press, each time with the cinnamon/flour mixture. Tap out excess and press into dough. Use cutter and slide metal spatula under the dough so the cookie releases from the work surface. Lift freshly cut cookies out and place onto your baking sheet. . Once you have pressed out many shapes as you can, pull the remaining scrap dough together and form a ball. Knead well adding flour only if sticky. e flour to your surface and roll ball out with rolling pin, again to a little less than 1/4 inch. Continue with Springerle Presses and fill another cookie sheet. Once sheet is filled allowed cookies to dry uncovered for at least 3 hours. Bake at 250 for 20 minutes. Turning or alternating sheets from bottom to top shelf after 10 minutes. Once cookies are baked, pull out of the oven and allow to sit for a least one minute before removing them to a cooling rack. If you try to move them to early, they can break. Cookies will keep up to a month in a sealed tin or plastic container.