Apple Filled Squash Halves

Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash […]

Grandmas Pickled Beets

In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved – stir constantly. Open the cans of beets and retain the juice from one can. Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil. Add the retained beet juice (about 1/4 cup worth). […]

Eggplant In Coconut Milk

* sliced about 1/3″ to 1/2″ thick ** diluted 1 can coconut milk with 1/2 can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and […]

Chestnut-and-lentil Soup

-FINISHING THE SOUP – 3 tb Light olive oil -Chestnuts (from above) 1 1/2 ts Chopped fresh marjoram -OR- 1/2 ts -Dried Marjoram 1/4 ts Fennel seeds, crushed – (or ground) Fresh thyme sprigs; -=OR=- 1 pn -(generous) dried Thyme 1/2 c Dry white wine 1 tb Tomato paste -Lentils (from above) Water, stock or […]

Cold Shredded Vegetables With Chicken

Prepare Dressing: In mixing bowl, mix mustard & sugar; gradually add thin soy sauce, blend to avoid lumping. Squeeze some peeled ginger root through a garlic press to extract juice. Squeeze juice from tomato. Add other sauce ingredients; stir well and set aside. Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm […]

Pickled Beet And Onions

Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; […]

Mezgaldi Of Onions

Arrange onions in layers in a large shallow bowl. Combine oil, saffron, ginger, pepper, half cinnamon & sugar. Pour over onions, add just enough water to cover. Mix well & let marinate for 2 hours. Place celery stalks crossways in the bottom of a tagine or casserole. This protects the onions from scorching. Arrange onions […]

Rice With Raisins

“Riso collUvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, nut is not for every palate.” Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour. Add raisins and salt. Add hot broth, 1/4 cup at […]

Potato Frittata For Brunch (pg&e Spotlight)

Peel potatoes, slice very thinly and set aside. Slice onions very thinly. Heat oil in a 10 inch nonstick, oven-proof skillet. Layer potato slices in pan and cook over medium heat for 5 minutes; lower heat if potatoes begin to brown. Using a pancake turner, turn potato slices over, sprinkle onions on top and cook […]

Brandied Peach Butter With Spearmint

Pit, skin, and slice the peaches. Place them in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer over low heat, stirring frequently, 30 to […]