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Beef Wellington

Unique individual servings of filet mignon with hearty mushroom filling in a light, flaky pastry.

Mango Macadamia Nut Bread

I love visiting my friends in Maui: Tim and Helen in Makawo; Dorothy, Roxanna, and Pat in Lahina. And I truly enjoy being able to go out in their yards and pick from their trees. I created this bread with my Maui family in mind.

Mama’s Sweet Potato Pie

I do believe every African-American mother knows how to make sweet potato pie, and if she has a son, he does too. Here is one I learned from mine.

Vegetable Curry

Curry powder is simply a blend of spices, and it’s easy to make your own. After preparing this dish, if you find it a bit too hot, next time cut back on the cayenne. Tame the heat in this dish, add a bit of sugar or honey. Serves 4 2 teaspoons cumin seeds 1 teaspoon salt 1 teaspoon ground mustard 2 teaspoons ground turmeric 1/2 teaspoon ground coriander 1/2 teaspoon ground cayenne pepper 1/2 stick (2 ounces) butter 2 medium red potatoes, peeled and diced 2 medium carrots, peeled and diced 1 red onion, diced 1 cup plain yogurt 1 cup fresh green peas 2 cups (about 1lb) asparagus, raw, cut into 1/2 inch pieces Page 157Order Book To make the curry powder, combine the cumin seeds, salt, mustard, turmeric, coriander, and cayenne. Grind this mixture together in a coffee grinder. Heat the butter in a pan and add all Read More…

Asparagus Shiitake Stir Fry

  Serves 4 1/2 pound Shiitake mushrooms, washed and sliced 2 tablespoons vegetable oil 3 garlic cloves 1 tablespoon grated fresh ginger 1 lb. asparagus cut into 1/2 inch pieces 1/4 cup chopped red bell pepper Bunch green onions, chopped (both green and white parts) 1 tablespoon dark sesame oil 2 tablespoons sweet sherry 2 tablespoons soy sauce salt to taste 8 to 12 ounces Oriental noodles, cooked 2 tablespoons sesame seeds, for garnish In a large skillet, sauté the mushrooms in the oil for 3 to 5 minutes. Add the garlic, ginger, bok choy, peppers, green onions, sesame oil, sherry, soy sauce, and salt.  Stir-fry until the bok choy and peppers are tender, about 5 to 8 minutes. Add the noodles and mix. Serve on a platter and sprinkle the top with the sesame seeds.  

Potatoes Like Lasagna

As much as I love pasta, sometimes I feel pasta’d out. That doesn’t happen often, I must admit, but when it does, this dish soothes my pasta overload. This has a flavor similar to that of lasagna, but the texture is softer because of the potatoes. Serves 4 2 large potatoes, peeled and sliced lengthwise 2 cups My Marinara 2 large eggs 15 ounces ricotta cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound mozzarella Preheat the oven to 375°F and grease and flour a 13 x 9 inch baking dish. Place a layer of potato slices on the bottom of the dish. Place a layer of potato slices on the bottom of the dish and cover it with approximately 1/4 cup of sauce. In a mixing bowl, beat the eggs wit the ricotta and and Parmesan cheeses and salt and pepper. Read More…

Vegetable Paella

Not only is paella the name of the food, but it is also the name of the vessel in which the food is prepared. In lieu of a paella pan, a frying pan or Dutch oven will do. Serves 4 2 tablespoons olive oil 2 onions chopped 5 garlic cloves, crushed 1 red bell pepper, julienned 1 green bell pepper, julienned 4 ripe tomatoes, peeled and chopped 2 cups long grain rice 4 cups vegetable stock (page 20) 1/2 cup dry white wine 1 teaspoon saffron threads 1/2 cup green beans, cut into 1/2-inch pieces 2 16oz. cans garbanzo beans, drained 1 cup frozen peas 1/2 cup black olives 1 teaspoon paprika Salt and freshly ground black pepper to taste Page 147Order Book In a large pot, in the oil, sauté the onions, garlic, and bell peppers for about 5 minutes. Add the tomatoes, rice, 1 cup of the stock, Read More…

Bok-Choy Shiitake Stir Fry

  Bok choy is a member of the cabbage family and is found in many Asian dishes. Once you try bok choy, you’ll wan to use it in your traditional American dishes because the flavor is so outstanding (sweet, but be careful not to overcook it). And the texture is nice an crunchy. Serves 4 1/2 pound Shiitake mushrooms, washed and sliced 2 tablespoons vegetable oil 3 garlic cloves 1 tablespoon grated fresh ginger Head of bok chooy, chopped into1-inch or smaller pieces 1/4 cup chopped red bell pepper Bunch green onions, chopped (both green and white parts) 1 tablespoon dark sesame oil 2 tablespoons sweet sherry 2 tablespoons soy sauce salt to taste 8 to 12 ounces Oriental noodles, cooked 2 tablespoons sesame seeds, for garnish In a large skillet, sauté the mushrooms in the oil for 3 to 5 minutes. Add the garlic, ginger, bok choy, peppers, green Read More…

Pepper & Veggie Stir-Fry

  Here’s another easy one-dish meal using a common vegetable that is often overlooked…the bell pepper. A bell pepper is loaded with vitamins A, B, and C and tastes wonderful. Serve this dish over rice or pasta. Serves 3 to 4 1/4 cup peanut oil 1/2 pound tofu, diced into 1-inch cubes 2 garlic cloves, chopped 2 green bell peppers, cored and julienned 2 red bell peppers, cored and julienned 4 whole green onions, chopped 2 large ripe tomatoes, chopped 1/4 pound mushrooms, washed and thinly sliced 2 tablespoons fresh oregano Salt and freshly ground black pepper to taste Heat the peanut oil in a frying pan and add the tofu and garlic. Cook 2 to 3 minutes. Add the bell peppers and green onions and cook 3 to 4 minutes longer. Add the remaining ingredients, and stir-fry the mixture another 4 minutes.  

Prune Burgers

PRUNE BURGERS 2 cups beans (any variety), cooked 2-3 T. cracked wheat 2 T cottage cheese 1 cup prunes, chopped 2 T. chopped green onions 1 T. chopped fresh parsley 1/2 t. ground cumin 1 T.  Hershey’s Cocoa salt and pepper 1/4 cup peanut oil, for frying Place all ingredients except the oil in a food processor or blender and puree. Place the puree in a medium sized mixing bowl, cover with plastic wrap, and refrigerate for 30-40 minutes until it is cool and firm. Just before cooking, remove from the refrigerator and shape into burger patties. Fry in peanut oil 3 1/2 to 4 minutes.