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 ![food_toss_md_clr[1].gif](images/Img11.gif)
In our travels, we find great restaurants where
they serve some super dishes. When we find something we really
like, I go home and make it. Sometimes I put my own touches on
it. I almost always make it do-able in an RV kitchen.
This site passes on those recipes to you. If you like them,
please use them. Let me know which ones you like by either
signing our guestbook or by
emailing me at sue@greatshadesonline.com.
If you have an easy but
wonderful recipe to share, send it to me. If I like it too,
I'll publish it here.
Bon Apetit!
March 24, 2005 - I happened to
catch a cooking show on tv today. It resulted in a wonderful
dinner:
Balsamic Vinegar Reduction
Sauce:
3/4 c Balsamic
vinegar
1/4 c Extra virgin olive
oil
1/4 c grated Parmesan
cheese
In an 8" skillet, bring the
Balsamic vinegar to a boil. Reduce heat and simmer for about
15-20 minutes, until the vinegar is syrupy. Don't be too
agreesive, or cook too long, or you'll ruin the flavor.
Add in the olive oil and
cheese.
I only had a little parmesan
and a little Gorganzola, so I stirred in about 1 1/2 T of these,
combined.
Whisk it together and keep it
warm.
The dinner tonight was Dave's
famous wood fired steak, cooked on the Firepit; fresh, steamed
asparagus with butter; fresh mushrooms, sauteed, and a garnish of
ripe tomato slices.
To do the mushrooms:
Slice them into nice, thick
slices.
Heat a skillet (not non-stick)
and about 1/4c coconut oil over high heat.
Add mushrooms and salt.
Don't let the skillet cool too much or they'll get mushy.
When the mushrooms get brown,
stir in the garlic and continue cooking for a few minutes,
adding a few tablespoons of the reduction sauce to deglaze the
pan.
Add about 1/2 c to 3/4c of
the sauce and turn off the heat.
Spoon over your steaks and
enjoy!
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Hey! here's a new ingredient to
add to your smoothie or Panna Cotta (see below): coconut
cream! Learn about it here.
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Cheesy Salmon
Bake
I found this recipe at
Lighthouse Deli in South Beach, OR
3 lbs Salmon Steaks or
filets
8 oz softened cream
cheese
1/4 c mayonnaise or sour
cream
1 T lemon juice
Italian bread crumbs
Mix cheese, mayo and lemon
juice together and spread on salmon. Shake on Italian bread
crumbs to cover salmon and cheese. Bake at 350 degrees on a
greased baking sheet for 20 minutes or until the thickest part of
the salmon is flakey.
YUMMY! This is
rich, so serve it with fresh, steamed veggies and a
salad.
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Manicotti
We've had great Manicotti in
various restaurants around the country. Here is my
version:
Manicotti pasta (plan on 2 per
serving)
cooked chicken (any kind will
do. I usually use leftovers from one of those rotisserie
chickens you get at the grocery store)
sun-dried tomato alfredo sauce
(one jar per pkg ofpasta)
30 oz container of Ricotta
cheese
small ball of mozzerella
cheese
other cheeses, as desired
(Assiago, provolone, romano)
abt 1/2 c sour cream
1 med-lg onion
2 cloves garlic
1/2-1 tsp Oregano
1/2-1 tsp sweet
basil
pre-cook pasta slightly less
time than directed.
Chop onion & garlic and
saute in coconut or palm oil, butter, or chicken fat. If using
roast chicken or rotisserie chicken, add the drippings and pan
juices also.
chop chicken in chunks about
1/2 big.
In a large bowl, mix the
cheeses, sauted onion & garlic, herbs, sour cream and
chicken. stuff cooled pasta using a small spoon and place in a
single layer in a greased baking pan. Pour sauce evenly over pasta.
Cover with foil and bake at 350 degrees for about an
hour.
Get creative - add chopped
leftover asparagus, artichoke hearts,chopped Kalamata olives,
chopped leftover broccoli, etc. Instead of chicken, use cooked
turkey, crab or lobster.
Instead of canned sauce, make
your own white sauce with cheese, sun-dried tomatoes, herbs.
That way you avoid any sugar or preservatives that might be in the
canned sauces.
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Panna Cotta with
Mascarpone
This super easy desert can be
varied with different toppings. If you use fresh fruit and
sweeten with xylitol, it is delicious and also low-carb. This
recipe is deluxe - calls for mascarpone. This is just as yummy
using all 1/2 and 1/2 or Brown Cow or Mountain High vanilla yogurt,
or cream cheese in place of the mascarpone. Basically, you
could use prettymuch any dairy product (or mix and match them) to
equal the total dairy in this recipe. It's great with goat's
milk, too. No cooking means that you can't mess up this
custard-like marvel. RecipeGal.com Panna Cotta
with Mascarpone
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Panna Cotta
Servings:
4
Preparation Time: 20
min.
Chilling time:3-12
hours
Panna cotta is an Italian dessert that literally means "cooked
cream", which is usually what
the traditional recipe consists of. I took
some creative liberties and
added mascarpone and sour cream.
1
12 ounce package frozen mixed berries, thawed and drained
3 tablespoons sugar
vegetable cooking spray
1 tablespoon milk
1 1/4 teaspoons unflavored
gelatin
1 1/4 cups whipping cream
1/3 cup milk
1 tablespoon vanilla
1/4 cup sugar
1/4 cup mascarpone cheese
1/4 cup sour cream
Place mixed berries in a small bowl and crush slightly with the
back of spoon. Stir in 3
tablespoons sugar. Cover with plastic wrap and
set aside. Spray four 3/4 cup
ramekins with cooking spray. In a
small bowl, pour 1 tablespoon
milk. Sprinkle gelatin over and allow it to
soften (10 minutes). Meanwhile,
combine cream, 1/3 cup milk,
vanilla, and 1/4 cup sugar in a saucepan. Bring to a boil
over medium high heat, stirring
often. Remove from heat, add
gelatin mixture and stir until
melted. Let the mixture cool. In a
medium sized bowl, whisk
together mascarpone cheese and sour cream until
smooth. Slowly add the hot
cream mixture into the bowl,
whisking constantly. Pour
mixture into prepared ramekins. Chill until
cold and set (at least 3 hours
and up to 12) Run a small knife around
the edge of the ramekins to
loosen the panna cotta. If that doesn't work,
dip the bottom of the ramekin
in hot water for a few seconds.
Invert ramekin onto a plate.
Spoon berry sauce over panna cotta. Serve.
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