Tuesday, November 16, 2010


It is time to revamp my site somewhat.  Having a recipe archive doesn't work as well as simply posting the recipes on a regular basis.  Since I am now eliminating the archive, below are the recipes that had been in that tab.  See my new tabs above.  Click on the tabs to enter the new pages.

AFTERNOON PICK-ME-UP TEA. Serves 1. When your energy is low this is an easy "tea".  
Mix together a teaspoon each of grated fresh ginger, honey, and turmeric powder, then stir the mixture into a cup of hot water. Both ginger and turmeric are anti-inflammatory.

CHICKEN a' l'ORANGE. Serves 4. A simple weeknight dish. I served this with couscous into which I added chopped red pepper, onion and garlic. Would be good with wild rice.
* 2 oranges, peeled and sliced into 1/2" rounds
* 2 tablespoons orange-flavored liqueur
* 2 whole chicken breasts, skinned, halved and boned
* 1-1/2 teaspoons curry powder
* Salt & white pepper to taste
* Grated peel of 1/2 orange (1 to 2 tablespoons)
* Juice of 1 orange (1/3 to 1/2 cup)
* 1 tablespoon honey
* 2 teaspoons Dijon mustard
Heat oven to 350º. Sprinkle orange slices with liqueur; let sit at room temperature while chicken cooks. Rub chicken on all sides with curry powder, salt & pepper. Arrange chicken in baking pan. Combine orange peel, juice, honey and mustard. Pour over chicken. Cover and bake about 20 minutes. Uncover and bake 15 minutes longer. Top chicken with orange slices and cook 2 minutes longer.

Cut a baguette into 1/4" slices; brush with olive oil. Arrange on baking sheet and bake in 400ºF oven until crisp. Cut the pecorino into thin slices and arrange on the toasts. Drizzle a small amount of honey over the cheese, and top with fresh orange zest and a sprinkle of freshly ground black pepper.

PINK PEPPERCORN THYME SODA. Makes 8.  Served at Green Zebra Restaurant in Chicago.
* 8 whole star anise
* 2 tablespoons whole pink peppercorns plus additional for garnish
* 1 tablespoon whole cloves
* 3 cups water
* 1 cup sugar
* 1/2 cup fresh thyme sprigs plus 8 additional sprigs for garnish
* Ice cubes
* 4 cups chilled club soda
     Toast anise, 2 tablespoons peppercorns, and cloves in small skillet over medium-high heat until aromatic, stirring often, about 2 minutes. Wrap spices in triple layer of cheesecloth; tie shut. Pound with rolling pin to crush spices lightly. Bring 3 cups water and sugar to boil in medium saucepan. Add spices in cheesecloth. Remove from heat; cover and steep 15 minutes. Add 1/2 cup thyme sprigs; cover and steep 10 minutes longer. Strain syrup into medium bowl. Chill until cold. DO AHEAD: Can be made 1 week ahead. Cover and keep refrigerated.
     Fill 8 tall glasses with ice. Divide syrup among glasses. Add 1/2 cup or more to taste soda to each glass. Garnish with thyme sprigs and peppercorns.

ZUCCHINI, CORN AND TOMATO SIDE DISH.   Serves 8.  No work, a lot of flavor, and healthy.
* 2 tablespoons vegetable oil
* 1 small onion, chopped
* 1 teaspoon dried oregano
* 2 medium zucchini, cut into 1/2-inch slices
* 1 can corn, drained
* 1 14-oz can diced tomatoes with basil, garlic and oregano (or Mexican style if preferred)
* salt & pepper to taste
Heat oil in pan, add onion and saute until translucent but not browned. Add oregano and zucchini and continue to saute until zucchini begins to brown. Stir in remaining ingredients; heat to boiling; lower heat, then simmer about 15+ minutes until zucchini is tender. Serve.

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