Ratatouille Zucchini "Bruschetta"

 

Ratatouille Zucchini "Bruschetta"

Ingredients

• 2 teaspoons olive oil 
• 1 cup chopped yellow onion 
• 2 1/2 cups chopped eggplant
•  1/2 cup chopped red bell pepper 
• 1 cup halved grape tomatoes, divided 
• 1 teaspoon minced garlic 
• 1/2 cup lower-sodium vegetable stock 
• 1 tablespoon white wine vinegar 
• 2 teaspoons granulated sugar 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• 2 tablespoons small fresh basil leaves, divided 
• 1 pound zucchini, cut diagonally into 1/2-inch-thick slices 
• 1 garlic clove, halved 
• 1 ounce goat cheese, crumbled (about 1/4 cup)

Instructions

Step 1

Heat oil in a medium stockpot over medium-high. Add onion; cook, stirring occasionally, until translucent, 4 to 5 minutes. Add eggplant; cook, stirring occasionally, until softened, 4 to 5 minutes. Add bell pepper, 1/2 cup tomatoes, and minced garlic to onion mixture; cook, stirring occasionally, until softened, 4 to 5 minutes.Grilled-swordfish-steaks.

Step 2

Process remaining 1/2 cup tomatoes in a blender until smooth. Add pureed tomatoes, stock, vinegar, sugar, salt, and black pepper to onion mixture. Bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer until mixture is the consistency of marmalade, about 20 minutes. Remove from heat; cool to room temperature, about 15 minutes. Stir in 1 tablespoon basil.Fish-steaks-with-herbs.

Step 3

Rub zucchini slices with cut sides of garlic clove; discard garlic. Top each zucchini slice with 1 1/2 tablespoons ratatouille. Top evenly with goat cheese, and sprinkle with remaining 1 tablespoon basil. Serve at room temperature. Cool. Enjoy it !!

Double-Serrano Watermelon Bites

 Double-Serrano Watermelon Bites

Ingredients

• 1 pound seedless watermelon, cut into 16 (2-inch) cubes 
• 2 ounces thinly sliced serrano ham, cut into 16 strips 
• 1 serrano chile, cut into 16 slices 
• 1 tablespoon pomegranate molasses 
• 2 teaspoons thinly sliced fresh mint.

 Instructions

Wrap each watermelon cube with 1 ham slice; top each with 1 chile slice. Place on a serving platter. Drizzle evenly with pomegranate molasses; sprinkle with mint. Serve immediately. Cool. Enjoy it !!

Fish-steaks-with-herbs.

Classic Texas Caviar Recipe

 

Classic Texas Caviar Recipe

Ingredients

•     2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
•     1 can (10 ounces) diced tomatoes and green chilies, drained
•     1 medium green pepper, finely chopped
•     1 small red onion, finely chopped
•     1/2 cup fat-free Italian salad dressing
•     2 tablespoons lime juice
•     1/4 teaspoon salt
•     1/4 teaspoon pepper
•     1 medium ripe avocado, peeled and cubed
•     Tortilla chips

Instructions

    In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour.Siapakah-dajjal-dan-yajuz-majuz.
    Stir in avocado just before serving. Serve with chips. Cool. Enjoy it !!!

Savory Spiced Shortbreads

Savory Spiced Shortbreads

Ingredients

• 3/4 cup butter, at room temperature 
• 2 tablespoons sugar 
• 1 teaspoon salt 
• 1 teaspoon curry powder 
• 1/2 teaspoon ground cumin 
• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon ground turmeric 
• 1/4 teaspoon cayenne 
• 1 1/4 cups flour, plus more for rolling

Instruction
Step 1
In a large bowl with an electric mixer (or in the bowl of a standing mixer fitted with a paddle attachment), beat butter and sugar until light and fluffy. Add salt, curry powder, cumin, black pepper, turmeric, and cayenne. Beat until well combined. Scrape down mixer and sides of bowl. Beat in flour until well combined.
Fish-steaks-with-herbs.
Step 2
Turn dough out onto a large piece of waxed paper on a flat surface. Using a lightly floured rolling pin, roll dough into a 2-in.-wide log about 12 in. long. Wrap in waxed paper and chill until firm, at least 1 hour and up to 2 days.

Step 3
Preheat oven to 325° and set oven rack in middle position. Cut dough into 1/4-in.-thick slices. Lay slices at least 1/2 in. apart on baking sheets. Bake in batches on middle rack until set but not brown, about 12 minutes. Cool on wire racks. Cool. Enjoy it!
Macaroni-grill-shrimp-pignoli-pasta.

Avocado Endive Cups with Salsa

Avocado Endive Cups with Salsa

Ingredients

• 1 jar (12 ounces) roasted sweet red peppers, drained and finely chopped
• 1 cup finely chopped fennel bulb
• 1/4 cup sliced ripe olives, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 medium ripe avocados, peeled and pitted
• 3 tablespoons lime juice
• 2 tablespoons diced jalapeno pepper
• 1 green onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot pepper sauce
• 2 plum tomatoes, choppped
• 30 endive leaves
• Chopped fennel fronds

Instructions
In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper.Fish-steaks-with-herbs.
In another bowl, mash avocados with a fork. Stir in lime juice, jalapeno, green onion, garlic, cumin, pepper sauce and the remaining salt and pepper. Stir in tomatoes.
Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds. Cool. Enjoy it!
Macaroni-grill-shrimp-pignoli-pasta.