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Category: Lunch (Page 3 of 28)

Cauliflower Macaroni Recipe

Ingredients:
Cauliflower
Heavy cream
Water
3 oz cheese, grated fine
1/4 pound butter
Salt
Cayenne

Instructions:

Boil a pot of water with some cream & fresh butter melted in it. Anything that may float on the top of the water must be removed before the cauliflower goes in.

Add the cauliflower, boil it, steadily, half an hour, or till it is quite tender. Then take it out, drain it, and cut it into short sprigs.

Put into a stew-pan a quarter of a pound of fresh butter; nearly half of the grated cheese; two large table-spoonfuls of cream. and a very little salt and cayenne. Toss or shake it over the fire, till it is well mixed, and has come to a boil.

Then add the tufts of cauliflower; and let the whole stew together about five minutes. When done, put it into a deep dish; strew over the top the remaining half of the grated cheese, and brown it

This will be found very superior to real maccaroni.


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Oven Eggplant Recipe

Ingredients:
1 medium eggplant
1/2 cup cottage cheese
2 tablespoon onion, chopped
1 teaspoon bay leaf, ground
1 teaspoon basil
1 teaspoon oregano
2 tablespoon tomato sauce
2 oz provolone

Instructions:

Cook eggplant in boiling water, covered, for 10 min.

Drain and cut in half lengthwise. Scoop out insides leaving 1/2″ shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.

Preheat oven to 350 degrees. Stuff eggplant halves, place in casserole dish and bake covered for 15 min.

Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered


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Spinach Salad Recipe

Ingredients:
1 lb. fresh spinach, washed, drained and torn into desired pieces
1 lb. fresh mushrooms, sliced thinly
1/2 lb. bacon, cooked and crumbled
4 hardboiled eggs, sliced

Instructions:

Make sure spinach has been well drained and isn’t watery.

Combine all above salad ingredients in a large bowl. (toss the spinach and mushrooms, together, then top with bacon and sliced hardboiled eggs as garnish until time to serve.)

Chill.

This is a wonderful change from a plain iceberg lettuce salad. Leftovers don’t keep well, spinach tends to wilt down. So eat it all at the first serving or shortly thereafter.


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Fried Zucchini with Parmesan Recipe

Ingredients:
1 zucchini
1 egg
Parmesan cheese – grated
Oil for frying

Instructions:

Heat oil in a small skillet. Stir egg with folk in a small bowl.

Pour grated parmesan cheese onto small plate. Slice zucchini and dip slices into egg, covering both sides. Lay the zucchini slices in the parmesan cheese and cover both sides.

Fry zucchini slices in oil until golden brown and crispy. Remove and place on paper towel to drain oil.

Serves one.


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Zucchini, Sour Cream and Jack Cheese Bake Recipe

Ingredients:
4 tablespoon unsalted butter
1/2 cup finely chopped green onion
1 clove garlic, minced
1 lb. zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese (can be hot pepper)
1 egg
1/2 cup sour cream
1/2 teaspoon salt
2 tablespoon. chopped fresh basil or 1 tsp. dried basil

Instructions:

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.

Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl.

Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender.

Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once.

Pour into the prepared baking dish. Bake for 30 minutes until lightly golden

Serves 4.


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Broccoli with Garlic and Lemon Recipe

Ingredients:
1 bunch broccoli, about 1 pound
1/4 cup extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/8 teaspoon pepper
3 tablespoon fresh lemon juice

Instructions:

Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp but tender. Drain in a colander. Arrange on a serving dish and cover to keep warm.

In a small frying pan, warm olive oil over low heat. Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice.

Pour over broccoli.


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Cabbage with Bacon Recipe

Ingredients:
Bacon slices
Cabbage
Small onion
Pepper

Instructions:

Boil the cabbage, press the water from it and chop it up.

Dice the bacon and put into a frying pan. Add a small finely chopped onion, and fry a few minutes.

Put in 2 cups of cooked cabbage, sprinkle with pepper. When hot, serve.

Serves four.


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Cauliflower Soup Recipe

Ingredients:
1 large head of cauliflower
2-3 stalks celery
2 cloves garlic
1-2 onions
1-2 teaspoon ground cumin
1/2 teaspoon pepper
a few sprigs of parsley
1/4 teaspoon sage (or your favorite blend of herbs; spices)

Instructions:

Chop head of cauliflower (save a handful of tiny flowerettes for a raw garnish) and put in a soup pot. Chop; add stalks celery, garlic and onions. Add spices.

Barely cover with water, bring to boil and simmer until veggies are tender.

Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick.

Serve garnished with raw flowerettes.


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Cole Slaw Recipe

Ingredients:
1 head green cabbage
1/4 sweet red onion
Coleslaw dressing

Instructions:

Reduce cabbage to small shreds, and put shreds in a big bowl

Mince the onion until fine, and place in bowl.

Pour on dressing and toss well.

Makes 10 servings with 1 gram of carbohydrates.


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Italian Style Broccoli Recipe

Ingredients:
1 tsp. extra virgin olive oil
2 or 3 garlic cloves, minced
1 onion, diced
4 or 5 button mushrooms, brushed clean and thinly sliced
1 or 2 tomatoes, diced
1 head broccoli, cut into small flowerets, with stems peeled and thinly sliced

Instructions:

Bring a large pot of water to boil over high heat.

Add broccoli and cook until bright green but not completely tender, about 3 minutes. Plunge into cold water to stop the cooking process and preserve the bright color.

Heat oil in a skillet over medium heat. Add garlic, onion, and cook, stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15 minutes.

Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes. Serve hot, makes 4 servings.


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