Cathyt Meals 'n Deals

Lemon Glazed Chicken and Rice

2015-07-18T15:02:00.000-07:00

Lemon Glazed Chicken and Rice

From the Kitchen of Catarina Maisano

Preparation time: 10 minutes

Cook time: 28 - 30 min

Serves: 2

Ingredients

⅓ cup water
1 tablespoon lemon juice from fresh lemon
2 teaspoons cornstarch
2 tablespoons honey
1 teaspoon lemon zest
1 cup white rice uncooked instant
1 cup water
1 teaspoon olive oil
½ lb chicken breast cut into 1 inch pieces
1 teaspoon salt
3 each green onions cut into 1 inch pieces
1 small orange bell pepper cut into 1 inch pieces

Directions

In a 2-cup measuring cup, add ⅓ c water, lemon juice, cornstarch, honey & lemon zest. Stir until cornstarch is dissolved; set aside

Cook rice in a 1 cup of water as directed on package; keep warm

Meanwhile, in a 10 inch nonstick skillet, heat oil over medium-high heat. Add chicken and sprinkle with salt. Cook 2 to 3 minutes stirring frequently until chicken is no longer pink in the center.

Reduce heat to low

Stir in lemon juice mixture and pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken over rice.

Notes: A quick easy 30 minute version from our friends at Betty Crocker

2015-01-28T12:27:00.000-08:00

I can't believe it's been 2 years since my last posting. You may have noticed I changed the name of the blog to: "From the kitchen of Catarina Maisano". This is my beloved grandmother, and the majority of recipes I treasure come from her kitchen and her mother's kitchen. When my Nona was cooking, everything was measured by the pinch, handful or by judging the consistency of the item your making. I don't remember seeing measuring spoons or even a measuring cup in her kitchen. Luckily today, we have some accurate measurements.

The recipe I'm going to share today is as quick and easy as it gets.

1 pound angel hair pasta
3 tablespoons olive oil
1 small onion, minced
1 teaspoon garlic, minced
3 cups tomato, peeled and chopped*
1/2 cup basil, firmly packed
4 ounces feta cheese

1.    In a large pot boil 5 qt of salted water. Cook the angel hair pasta for 2 minutes. (Angel hair pasta is very thin and will cook rapidly)

2.    In another small sauce pan, add olive oil and warm gently. Saute the finely minced onions and saute for approximately 3 minutes, or until translucent. Add garlic and continue to saute for another 2 minutes.

3.    Add chopped tomatoes and salt & pepper. If you want more of a sauce you can add a couple of tablespoons of the pasta water.

4.    Add basil continue cooking for another minute. Your pasta should be done about the same time the sauce is ready.

5.    Drain the pasta and put into a serving bowl. Top with the sauce. Garnish with additional chopped basil and feta cheese.

*To peel tomatoes easily, simply put them in a boiling pot of water for a few minutes. When you see the skin break remove them from the water. Put the tomatoes in an ice bath to cool them quickly. Now you can easily peel the skin.

Baked Chicken Bundles

2012-07-01T14:11:00.000-07:00

Sometimes, you need to spend a little more time in the kitchen preparing a special dinner for family and friends. Those recipes that take a little extra time are well worth the effort. Chicken Bundles is a recipe I have tried several times over the years. This is very easy, and the best part it can be made ahead. Your looking at about 582 calories, however, if you use an imitation butter, you can save about 30 calories. The only thing left is a quick salad.

Preparation Time: 20 minutes
Cooking Time: 1 hour and 30 minutes
Serves: 8

1 (5-ounce) package RICE-A-RONI Chicken Mushroom Flavor
8 boneless, skinless chicken breast halves (about 2 pounds)
1/4 cup milk
1/2 cup dry bread crumbs
1/4 cup margarine or butter, melted
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper

Heat oven to 375 F.
In large skillet prepare RICE-A-RONI as package directs. Let cool 10 minutes.
Pound each chicken breast half to 1/4-inch thickness.
Spoon 1/3 cup prepared RICE-A-RONI on each chicken breast half.
Roll up chicken to completely enclose filling; secure with wooden
toothpicks.
Dip chicken in milk; roll in bread crumbs.
Arrange in 13 x 9-inch glass baking dish; set aside.
In small bowl, combine margarine, thyme and pepper; drizzle evenly over chicken.
Bake 40 to 45 minutes or until chicken is done.
Remove wooden toothpick before serving.

Corned Beef Sandwich

2012-06-20T14:45:00.000-07:00

In order to make the perfect sandwich, you must have the perfect type of bread. For an excellent corned beef sandwich, you start with a loaf of Maisano's New York Corn Rye bread. It just doesn't get any better than this. I've made a lot of sandwiches during my deli days, and I don't think you can get bread any better than Maisano's Rye. Here's the perfect sandwich from my personal recipe box.

2 Slices Maisano's New York Rye Bread

6 Oz. Sliced Corned Beef

1 T Mustard

½ Oz. Lettuce

5 Chips Dill Pickles

Place mustard on bread. Add heated sliced corned beef and lettuce. Cut sandwich in half. Place pickles on the side.

http://maisanosbakery.com/

Cool Radiatore Melon Salad

2012-06-20T13:47:00.000-07:00

I'm not sure where or when I first came across this recipe. I know it's been in my recipe box for several years. This is truly a keeper. It's both fast, easy and wow an extra bonus. Budget friendly. Let me start by telling you radiatore is a small spring like pasta. It cooks up in about 9 to 11 minutes depending on your likes. This recipe has so many variations, you'll never run out of ideas reinventing it. I used watermelon instead of honeydew, and wow! The limeade dressing gave it a good tart balance against the sweetness of the melons. Next time, I'm going to try a variety of fruits without the pasta. As you know I'm all about the deal. Well this is a real deal. Very budget friendly. The part I like the best? There are less than 100 calories per serving. (This recipe serves 6) Try it, and let me know how you like it.

Amount	Unit	Ingredient	Preparation
1	Lb	Radiatore	Uncooked
1/3	Medium	Honeydew Melon	*Cut 1/2” Chunks
½	Medium	Cantaloupe	*Cut 1/2” Chunks
1	Medium	Cucumber	***Cut ½” Chunks
½	Cup	Limeade	Concentrate
2	Tablespoons	Vegetable Oil
1	Teaspoon	Chili Powder
1	Teaspoon	Salt

Prepare Radiatore according to package directions

While pasta is cooking, toss honeydew, cantaloupe and cucumber together in a large bowl

In a small mixing bowl, whisk together limeade, oil, chili powder and salt

When pasta is done, drain and rinse under cold water, then drain again

Toss pasta with fruit and dressing

Serve Cold

* about 2 cups

** Peeled and seeded

French Vanilla Coconut Mini Pies

2012-06-20T07:09:00.000-07:00

I always like a little something sweet to end a good meal. For a real deal, try this little mini french vanilla coconut pie. You can make these pies before starting dinner and they'll be ready for dessert. Here's the tip, buy ready made graham cracker crust at your local grocer. So, here's the deal the desserts will cost about $1.50 each. There's an unlimited amount of possibilities when using instant pudding mix. By using non fat milk your saving about 15 calories.

Amount	Unit	Ingredient	Preparation
1	4 Ounce Packet	French Vanilla Pudding Mix
1 ¾	Cup	Non Fat Milk
½	Cup	Coconut Flakes
6	Mini	Ready Made Pie Crust

Prepare French vanilla pudding mix according to package directions, using 1 ¾ cup of milk.

Fold in coconut

Pour into mini pie crusts

Refrigerate until set

Garnish the top with additional coconut flakes before serving

Tangy Lemon Squares

2012-06-10T14:03:00.001-07:00

A quick & easy snack. Great for after school. There's no sugar in this one, so there'll be no sugar high's.

Amount	Unit	Ingredient	Preparation
Crust:
¾	Cup	All-Purpose Flour
1/3	Cup	Equal Sweetener*
1/8	Teaspoon	Salt
6	Tablespoons	Butter	Cut into pieces
1	Teaspoon	Lemon Peel	Grated
1	Teaspoon	Vanilla

Filling:
2	Each	Eggs
¾	Cup	Equal Sweetener**
½	Cup	Lemon Juice
4	Tablespoons	Butter
1	Tablespoon	Lemon Peel	Grated

For Crust, combine flour, 1/3 cup Equal® and salt in medium bowl. Cut in 6 tablespoons butter with pastry blender until mixture resembles coarse crumbs. Sprinkle with 1 teaspoon lemon peel and vanilla. Mix with hands to form dough.

· Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan. Bake in preheated 350° F oven 8 to 10 minutes or until set. Cool on wire rack.

· For Filling, beat eggs and 3/4 cup Equal®. Mix in lemon juice, 4 tablespoons melted butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.

· Bake about 15 minutes or until filling is set. Cool completely on wire rack. Cut into squares.

· Store in airtight container in refrigerator.

Tips:

*May substitute 8 packets of sweetener

**May substitute 18 packets of sweetener

By using butter, each square is about 178 calories. I used Can’t Believe it’s not Butter and cut 60 calories off the recipe.

2012-05-17T11:59:00.000-07:00

Ambrosia Salad

Ambrosia, just the name congers up all sorts of memories. Picnics, days at the beach, or potluck dinners. As for the recipe, the calorie count is under 100 per serving, and only 1 gram of saturated fat. This is all made with canned fruit & sour cream. The only thing fresh is the grapes. If you want to add 1/4 Cup coconut flakes, the recipe is still under 100 calories. Quick? You bet only about 5 min prep. Easy? Well how hard can it be to open a can of fruit. You can put this together in the morning, refrigerate and you've got a great salad for dinner. Or, instead of a late night snack of cookies, or ice cream how about a serving of ambrosia? My only variation to this recipe I added 1 packet of equal.

Amount	Unit	Ingredient	Preparation
1	Cup	Fruit Cocktail	Drained
½	Cup	Mandarin Oranges
½	Cup	Pineapple	Bits
½	Cup	Mini Marshmallows
¼	Cup	Maraschino Cherries
¾	Cup	Sour Cream	Light
¼	Cup	Red Grapes	Seedless

Drain fruits well.

Combine all ingredients mixing lightly but thoroughly

Chill Well
Serve in lettuce cups if desired

Fresh Tomato Salad

2012-05-16T14:01:00.001-07:00

This is the best! This is one recipe that has been handed down through the generations. My Nona (grandmother) brought from Piana degli Albanesi, Sicily. It's quick, easy & delish. The best tomatoes are, of course, fresh from the garden. But, that can sometimes be difficult. Try to buy vine ripen tomatoes, or if you go to the local farmers market they will have a better selection of locally grown tomatoes.

4 Vine Ripened Tomatoes
Salt & Pepper

Vinaigrette Dressing
Olive Oil
Red Wine Vinegar
Basil
Garlic minced

Wash and cut tomatoes into wedges. Add Olive Oil & vinegar. Add minced garlic and top with Fresh chopped basil.

A good rule of thumb for your dressing - Use about 2 parts olive oil to 1 part vinegar. I've also tried store bought balsamic vinaigrette dressing. Both are good.

This is a "to your taste" recipe.

Chicken Cacciatore

2012-05-15T15:01:00.000-07:00

The secret is out! My chicken cacciatore recipe was given to me by a chef from Rome, Ugo, over 30 years ago. I've been making chicken cacciatore this way for over 30 years and it comes out perfect every time. If you google for chicken cacciatore recipes, you'll get a lot of recipes that are very similar, but none of the recipes I saw told the secret to making a great chicken cacciatore.

As you all know, I'm all about quick & easy. This meal can be made in 30 minutes (multi-tasking required). To make it go a little faster, instead of using whole chickens just get the thighs and drumsticks. They do not have to be boned. The recipe will serve 10, which is about 230 calories per serving.

Serving suggestions: Serve over any kind of pasta or rice.

And the secret?? is in step 2. Bake out the fat and moisture.

Amount	Unit	Ingredient	Preparation
5	Each	Chicken Thighs
5	Each	Chicken Drumsticks
3	Tablespoons	Olive Oil
1	Each	Onion	Chopped

2	Each	Bell Peppers	Chopped
3	Cloves	Garlic	Minced
1	Cup	White Wine
1	Teaspoon	Oregano
1	Teaspoon	Sweet Basil
		Salt & Pepper	To Taste
6	Each	Tomatoes	Peeled & Chopped

1. Wash chicken pieces & pat dry with paper towels.

2. Bake chicken in a 350 F preheated oven for about 10 minutes or until some of the
fat and water bakes out of the chicken

3. Put the chicken in a colander so all the liquids can drain.

4. Discard the liquid

5. Heat olive oil add onion, bell pepper & garlic

6. Add chicken to onion mixture

7. Cook another 10 minutes stirring occasionally

8. Add wine, oregano, sweet basil, salt & pepper

9. Cook another 10 minutes

10. Add tomatoes & cook another 10 minutes

11. Transfer to a platter & serve

Orange Roughy with Orange Sauce

2012-05-08T06:49:00.000-07:00

Orange roughy is a white versatile fish. It can be a little hard to find and a little pricey. In this recipe I used cod, another option is tilapia, which is much more reasonable in price. The calorie count...under 200 calories.

Amount	Unit	Ingredient	Preparation
1	Lb	Orange Roughy
¼	Cup	Skim Milk
½	Cup	Orange Juice
½	Cup	Orange Marmalade
1	Tablespoon	Green Onions	Sliced
1	Teaspoon	Cornstarch

Soak orange roughy in milk for about 10 minutes

Coat non stick skillet with vegetable spray

Brown orange roughy over medium high heat

Remove fish to a serving platter & keep warm

Stir together cornstarch and water to a paste.

In the same skillet add orange juice, orange marmalade & onions. Stir in cornstarch mixture and cook until slightly thickened. Pour orange juice mixture over fish & serve.

Amazing Fruit Salad

2012-05-05T09:40:00.003-07:00

The first holiday of the summer is coming up, and there will be a lot of picnics and backyard barbeque's. This amazing fruit salad recipe can be made ahead, and it is very easy to transport. The best part only about 110 calories and no fat.

Amount	Unit	Ingredient	Preparation
8	Ounce Can	Pineapple Chunks	In Light Syrup
11	Ounce Can	Mandarin Oranges	In Light Syrup
15	Ounces Can	Fruit Cocktail	In Light Syrup
4	Ounce Box	Vanilla Pudding Mix	Instant

In a large mixing bowl, combine all the fruit with the juices

Add Instant pudding mix & stir until well incorporated

Refrigerate for at least 2 hours

Glazed Lemon Chicken with Rice

2012-05-04T09:26:00.000-07:00

Here we are again, a great easy to do recipe from Betty Crocker. This can be made in under 30 minutes. The only thing left is a salad. Calorie count about 570, if you replace the rice with orzo pasta calories are about 550, and if you use potatoes it comes down to about 350. (of course, you can't load the potato with lots of butter). To make things a little easier, try the microwave rice it's done in 90 seconds & you save cleaning another pot.

1/3	Cup	Water
1	Tablespoon	Lemon Juice	From Fresh Lemons
2	Teaspoons	Cornstarch
2	Tablespoons	Honey
1	Teaspoon	Lemon Zest
1	Cup	White Rice	Uncooked Instant
1	Cup	Water
1	Teaspoon	Olive Oil
½	Lb	Chicken Breast	Cut Into 1 Inch Pieces
½	Teaspoon	Salt
3	Each	Green Onions	Cut into 1 Inch Pieces
1	Small	Orange Bell Pepper	Cut Into 1 Inch Pieces

1. In a 2-cup measuring cup, add 1/3 cup of water, lemon juice, cornstarch, honey & lemon
zest. Stir until cornstarch is dissolved; set aside.
2. Cook rice in 1 cup of water as directed on package; keep warm
3. Meanwhile, in a 10 inch nonstick skillet, heat oil over medium-high heat. Add chicken
& sprinkle with salt. Cook 2 to 3 minutes stirring frequently until chicken is brown.
Add onions & bell pepper. Cook about 2 to 4 minutes more stirring frequently until
chicken is no longer pink in the center
4. Reduce heat to low.
5. Stir lemon juice mixture into chicken and stir to coat the chicken. Cook until slightly
thickened.

Cherry Almond Dutch Baby

2012-05-03T08:07:00.001-07:00

I always like to end my dinner with a little something sweet. This recipe from Smucker's makes it very easy and enjoyable. Calories about 211, but the good thing is only 2 grams of saturated fat.

Amount	Unit	Ingredient	Preparation
1	Tablespoon	Butter	Melted
¾	Cup	2% Low Fat Milk
½	Cup	Flour
2	Ea	Eggs
2	Tablespoon	Sugar
½	Teaspoon	Almond Extract
¼	Cup	Almonds	Sliced
½	Cup	Cherry Preserves

1. Heat oven to 425F: melt butter in a 9-inch pie plate in the oven. Remove from oven,
& brush butter over the inside of plate.
2. Combine milk, flour, eggs, sugar & almond extract in blender. Process using several
pulses to make a smooth batter. Pour batter into hot pie plate. Sprinkle with almonds
& bake for 15 minutes.
3. Reduce heat to 350F and bake 5 to 8 minutes longer, or until golden brown. Remove
from oven, and spread with cherry preserves. Sprinkle with powdered sugar if desired.
4. Cut into wedges and serve immediately.

Roasted Peppers with Olive Oil & Garlic

2012-05-02T11:57:00.001-07:00

As we all know, we eat with our eyes first. If it looks good, then it must taste good. So, this recipe is all that. With so many different colored bell peppers in the super market today, this is truly an eye catching side dish. The best part; we're talking about 90 calories and only 1 gram of saturated fat. A great recipe from Sunset Magazine

Amount	Unit	Ingredient	Preparation
8	Ea	Bell Peppers	Colored Bell Peppers
2	Cloves	Garlic	Minced
1	Teaspoon	Kosher Salt
4	Tablespoons	Olive Oil

1. Preheat oven to 400 f. Place peppers in a large baking pan & bake until soft when

pressed; about 40 - 50 minutes. Let cool 10 - 20 minutes to loosen skin.

2. Meanwhile, with a mortar and pestle, mash garlic with salt into a paste.

( You can also use the flat side of a chef's knife) Stir in olive oil to blend

3. Peel, stem and seed peppers and cut lengthwise into ¾ inch wide strips.

Arrange peppers on a platter and drizzle garlic oil on top

4. Serve warm or at room temperature

Lemon Chicken Rigatoni with Broccoli

2012-05-01T12:03:00.001-07:00

An easy dinner for the busy mom. This is a great all-in-one from the kitchens of Betty Crocker. Talk about a deal. All ingredients are pretty inexpensive and you only have 1 skillet to clean. I've made this several times, and it comes out perfect every time. Not bad in the calorie count either about 380 using margarine. You can replace the Parmesan cheese with feta cheese for a completely different taste.

Amount	Unit	Ingredient	Preparation
2	Tablespoons	Butter / Margarine
2	Cloves	Garlic	Finely Chopped
2	Cups	Rigatoni Pasta	Uncooked
2	Cups	Chicken Broth
2	Cups	Broccoli	Frozen
1 ½	Teaspoon	Lemon Zest
¼	Cup	Parmesan Cheese	Shredded

1. In a 12-inch skillet, melt butter or margarine over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened

2. Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.

3. Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.

4. Stir in lemon zest and top with cheese

Curried Apricot Chicken

2012-04-29T15:43:00.000-07:00

This is a recipe worth keeping. It doesn't take much time to prepare, and the results are amazing. It's not really low cal, (about 430) but every once in a while why not cheat....just a little

Amount	Measurement	Ingredient	Preparation

4	5 oz	Chicken Breast	Skinless / Boneless
2	Tablespoons	Olive Oil
½	Cup	Onions	Diced
¾	Cup	Mixed Dried Fruit
¾	Cup	Water
2	Teaspoons	Curry Powder
1	Teaspoon	Lemon Juice
½	Teaspoon	Salt
¼	Teaspoon	Pepper
½	Cup	Apricot Preserves	Low Sugar
1	Tablespoon	Parsley	Minced
2	Tablespoons	Almonds	Sliced & Toasted

1. Coat a large skillet with no-stick coating spray; heat over medium-high heat. Cook chicken in hot skillet until golden brown on both sides, about 4 minutes. Remove from skillet.

2. Heat oil over medium heat in same skillet.

3. Add onion & cook 5 minutes or until tender

4. Stir in fruit, water curry powder, lemon juice salt & pepper. Bring to a boil. Reduce heat to low. Return chicken to skillet

5. Cover & simmer 20 minutes or until internal temperature of chicken reaches 165F

6. Arrange chicken breasts over rice on serving platter

7. Stir apricot preserves and parsley into sauce, heat through

8. Spoon over chicken

9. Sprinkle almonds on top

Carrots Almondine

2012-04-25T08:36:00.000-07:00

It's not low cal, but it is a great way to get the kids to eat cooked carrots.

Amount	Measurement	Ingredient	Preparation

1	Lb	Carrots	Sliced 1/8” thick
¼	Cup	Raisins
¼	Cup	Margarine
3	Tablespoons	Honey
1	Teaspoon	Lemon Juice
¼	Teaspoon	Ginger	Ground
¼	Cup	Almonds	Sliced

1. Cook carrots covered in ½” boiling water for 8 minutes, drain

2. Turn carrots into a 1 qt baking dish

3. Stir in raisins, margarine, honey, lemon juice and ginger

4. Bake uncovered in a preheated 375 F oven for 35 minutes, stirring occasionally

5. Spoon into serving bowl and sprinkle with carrots

Mango Chutney

2012-04-24T07:00:00.000-07:00

I make a small amount of chutney at a time & keep it in the fridge in a plastic tupperware type container. I use it for everything. On top of any fish, or chicken. It packs a lot of flavor and very few calories. This recipe makes about 86 Tablespoons, which is about 80 calories per tablespoon. I'm not fond of a lot of heat in my food, so I scale back the red chili pepper.

Amount	Measurement	Ingredient	Preparation

1	Cups	Sugar
½	Cup	White Vinegar	Distilled
3	Cups	*Mangos	Peeled & Chopped
½	Cup	*Onion	Chopped
¼	Cup	Golden Raisins
1/8	Cup	Crystallized Ginger
½	Clove	Garlic
½	Teaspoon	Mustard Seeds	Whole
1/8	Teaspoon	Red Chili Pepper

* 3 cups of mango are about 2 - 3 mangos
* 1/2 cup of chopped onions is about 1/2 of a medium onion

1. Combine sugar and vinegar in a large pot bring to a boil, stirring until sugar dissolves
2. Add remaining ingredients and simmer uncovered until syrupy & slightly thickened about 45 minutes.
3. Let cook and store in a jar or tupperware container.

Strawberries

2012-04-20T06:54:00.002-07:00

Fresh Strawberries

For a great dessert, how about fresh strawberries? The great thing is, 4 oz of fresh strawberries is only about 57 calories. Add 1% low fat milk & and a package of equal, you have a great dessert for only about 100 calories. What's not to love about that?

4 oz strawberries

4 oz 1% low fat milk

1 packet equal

1. Clean strawberries & remove the stem
2. Slice the strawberries
3. Add equal and mix well
4. Refrigerate

It's that simple

Chicken Primavera

2012-04-19T07:14:00.002-07:00

It doesn't get much easier than this. A great recipe from Minute Rice and it's all in one. This is a meal in less than 30 Min's. I used mixed vegetables instead of the peas & broccoli and it came out great. You can keep the chicken breast whole, or cut them into small bit size pieces. All you need is a salad and your ready to go. The recipe serves 4, and the best part; about 206 calories with only 2 grams of saturated fat. If you remove the Parmesan cheese, only about 183 calories with only 1 gram of saturated fat.

Amount	Measurement	Ingredient	Preparation

¾	Lb	Chicken Breast	Boned & Skinned
1	Ea	Onion	Chopped
1	Tablespoon	Olive Oil
1	Cup	Broccoli	Frozen
1	Cup	Peas	Frozen
1	Ea	Carrot	Julienned
13 ¾	Oz	Chicken Broth
½	Teaspoon	Basil
1 ½	Cup	Rice	Instant
¼	Cup	Parmesan	Cheese

1. Cook & stir chicken & onion in hot oil in large skillet til chicken is browned.

2. Add broccoli, peas, carrot, broth, basil & pepper; bring to boil.

3. Stir in rice. Return to boil. Reduce heat; cover.

4. Simmer 5 min. Remove from heat. Let stand 5 min. Stir in cheese

Fish Baked with Chutney

2012-04-17T08:31:00.000-07:00

There's a great thing about serving fish for dinner, it's healthy, it's "brain food" and cooks up in a hurry. You will spend more time getting the ingredients ready that total cook time. You can buy chutney in your local market or make your own. (mango chutney recipe to follow)

Amount	Size	Ingrediet
1 ¼	Lbs	Halibut		*Note
2	Tablespoons	Vegetable Oil
1/3	Teaspoon	Garlic		Crushed
2	Tablespoons	Butter
½	Teaspoon	Black Pepper
½	Teaspoon	Ginger		Grated
4	Tablespoons	Mango Chutney
½	Teaspoon	Paprika
1	Medium	Onion		Finely Chopped
2	Tablespoons	Cilantro	Chopped

*Note: You can use any white fish (I used cod and it was delicious)

Season fish with pepper & paprika on both sides, & cook in hot oil for 40 seconds on each side

Sprinkle with lemon juice

Place half the fillets in a buttered ovenproof dish

Brown onion, garlic, & ginger in 2 Tablespoons of butter

Add Cilantro to the onion mixture & mix well
Spread the onion mixture of the first layer of fillets,
Pour any remaining butter over the fillets
Lay the remaining fillets on top
Spread the chutney evenly over the fillets
Bake @ 350F for about 12 mins.

Serve hot, you may add more chutney at the table.

Eggplant Tomato Gratin

2012-04-16T07:30:00.000-07:00

This recipe comes from Campbell's Soup. It's easy to prepare, however it does take a little more time. My suggestion is to do steps 1 - 8 ahead of time, then bake off the day you want to serve. My only comment is the taste of onion is quite strong, and if you prefer you can either reduce the amount of onion or saute the onion until translucent then add to your dish.

Eggplant Tomato Gratin

Vegetable Cooking Spray

1 Large Eggplant (about 1 ¼ pounds) cut into ½ inch thick slices

1 Can Condensed Cream of Celery Soup

½ Cup Milk

¼ Cup Parmesan Cheese (Grated)

2 Large Tomatoes (Cut into ½” slices)

1 Med Onion (thinly sliced)

¼ Cup Italian Seasoned dry bread crumbs

1 T Fresh Parsley (chopped)

1 T Olive Oil

1. Heat oven to 425 F.

2. Spray a baking sheet with the cooking spray

3. Arrange the eggplant in a single layer on the prepared sheet

4. Bake for 20 min. or until the eggplant is tender, turning halfway through the baking time

5. Spray a 3-Qt. Baking dish with the cooking spray.

6. Stir the soup, milk, & cheese in a small bowl

7. Layer half the eggplant, tomatoes onion basil & soup mixture in the prepared dish

8. Repeat the layers

9. Stir bread crumbs, parsley & olive oil in a small bowl, and sprinkle over soup mixture

10. Reduce the heat to 400 F and bake for 25 min or until the eggplant mixture is hot and bubbling

11. Remove from the oven and let stand for 10 min.

I am Arberesh !

2012-04-13T11:12:00.001-07:00

Brumi Butter and; Eggs

I know, what is Arberesh and just what the heck is brumi? Ok, first things first. Arberesh are a people who migrated from Albania into Southern Italy in the 1600's. As my grandfather (Noni) told the story; "about 400 years ago Turkey invaded Albania, and some of the Albanians fled and landed in Sicily". So to make a long story short, my maternal grandparents came from a small commune in Sicily called Piana Degli Albanesi. (Town of the Albanians). Piana is a short drive south of Palermo, Sicily. They have kept their language and traditions from the time of the first immigrants into Piana. The recipe I want to share came from Piana and handed down from my grandmother, to my mother, and I've handed it down to my children. Now my children have handed it down 1 more generation. My grandson Daniel loves this dish and; he has been making his own Brumi Butter & Eggs for quite some time now.

Brumi (broom ee) (Arberesh language) is pasta, and for this recipe you will need a small pasta (ie Orzo, Ditalini) something suitable for soup. The recipe calls for elbows, and I use the small ones.

Elbow Pasta With Butter And Eggs

Recipe By : CATHERINE DICHIARA (my nona)

Serving Size : 6 Preparation Time :0:15

Categories : Pasta's

Amount Measure Ingredient -- Preparation Method

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1 Lb Elbow Pasta

1/2 Cube Butter (2 oz) * see note

2 Each Eggs Beaten

1/4 Cup Romano Or Parmesan Cheese

Salt And Pepper to taste

Fill a large sauce pan with 3 Qts of salted water and bring to a boil. Add pasta & cook until al dente.
In a small bowl using a fork mix eggs.

DO NOT DRAIN PASTA

Mix eggs in hot pasta water stirring all the time. The eggs will cook immediately in the hot water. Add butter and serve. You can add additional butter & grated cheese at the table.

*Note: To cut saturated fats use margarine and eliminate the grated cheese.

Apple Cinnamon Fruit Slaw

2012-04-11T06:52:00.001-07:00

I've been collecting recipes for years, and this is one from Better Homes & Gardens. For ease, I buy the prepackaged shredded cabbage. According to my "Master Cook" recipe program, there are about 85 calories per serving.

Apple-Cinnamon Fruit Slaw

Recipe By : BETTER HOMES AND GARDENS

Serving Size : 4 Preparation Time :1:00

Categories : Salads

Amount Measure Ingredient -- Preparation Method

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3 Cups Shredded Cabbage

1 Cup Chopped Apple

1 Cup Seedless Red Grapes, Halved

2/3 Cup Vanilla Yogurt

4 Teaspoons Milk

1/4 Teaspoon Gound Cinnamon

Shelled Sunflower Seeds Optional

In a large mixing bowl, combine cabbage, chopped apple & grapes.

For the Dressing.
In a small mixing bowl, stir together yogurt, milk, & cinnamon. Pour dressing over cabbage mixture and toss lightly to coat.

Cover & chill for 2 - 6 hours before serving. If desired, sprinkle with sunflower seeds just before serving.