Recipes for everyone

Fried Zucchini Blossoms

2009-04-27T23:48:00.000-07:00

Yield 10 Servings

3 Blossoms Each

A great summer appetizer when zucchini blossoms are abundant.

zucchini blossoms
30

flour
1 1/2 cups 140 grams

garlic powder
1/2 teaspoon

salt
1/2 teaspoon 3 grams

ground black pepper
pinch

water
1 1/2 cups 360 milliliters

bread crumbs
2 cups 168 grams

fresh basil minced
2 tablespoons 7 grams

safflower oil for frying for frying

GARNISH
lime wedges
30

basil leaves
10

Take a look to other Vegetarian Recipe

Yes, Another recipe:
Take a look to other Pineapple and Tomato Salsa

Rinse the blossoms gently and examine for insects. Dry thoroughly with paper towels cover and refrigerate until ready to use.
Combine the flour with the garlic powder salt and pepper.
Place two-thirds of the flour mixture in a bowl.
Place remaining one-third of the flour mixture in another bowl and gradually whisk in the water. In another bowl combine the bread crumbs with the basil.
To bread the zucchini blossoms dip them first into the dry flour mixture then into the wet flour mixture, then into the bread crumbs.
Heat the oil to 350°F/180°C.
Fry blossoms for a few minutes until golden turning them over once during cooking.
Drain on absorbent
paper.
Season with salt and pepper if desired.

GARNISH:
Place zucchini blossoms on a platter or individual plates and garnish with lime wedges and basil leaves.

Serve with:
Sea Czar Salad in place of or along with Blackened Tofu or serve with Fusion Tartar Sauce.

Note:
Be aware that bees sometimes get trapped inside blossoms when they close up for the night.

Guacamole in Nasturtium Blossoms

2009-04-27T23:44:00.000-07:00

Yield 10 Servings

3 Blossoms Each

This great serving idea was presented by Martha Paul of Martha's Herbary in Pomfret Connecticut during one of her classes on edible flowers.

GUACAMOLE
avocados, peeled and pitted
1 cup 168 grams

lime juice
1 tablespoon 15 milliliters

plum tomato seeded chopped
1 cup 140 grams

scallions, minced
1 tablespoon 3.5 grams

fresh cilantro minced
1 tablespoon 3.5 grams

salt
pinch

pepper
pinch

hot sauce
1/2teaspoon 1.25 milliliters

garlic crushed
1/4 teaspoon 1.25 grams

GARNISH
nasturtium blossoms
30

black sesame seeds lightly toasted
1 tablespoon 7 grams

round corn chips
30

Take a look to other Vegetarian Recipe

Peach and Tomato Salsa

Mash all the guacamole ingredients together with a fork.
Season to taste.
Spoon some guacamole into each blossom and sprinkle with black sesame seeds.
To secure the nasturtiums place a dab of guacamole on each corn chip and top with a filled blossom.

Sautéed Oyster Mushrooms Over Herb Scones

2009-04-27T23:38:00.000-07:00

Yield 10 Servings

Oyster mushrooms are very delicate and must be handled gently. As they are generally clean when purchased, you may need only to cut away any residual soil left on the stems and give them a quick rinse just before using.

garlic minced
2 tablespoons 14 grams

olive oil
2 tablespoons 30 milliliters

oyster mushrooms
2 pounds 450 grams

fresh rosemary minced
1 teaspoon 2.3 grams

soy margarine (optional)
1 tablespoon 14 grams

salt
pinch

pepper
pinch

flour
1/4 cup 35 grams

sherry
1 tablespoon 15 milliliters

apple juice
1/4 cup 60 milliliters

vegetable stock hot
3 1/4 cup 780 milliliters

Oatmeal Herb Scones small size

GARNISH
watercress
1 bunch

Take a look to other Vegetarian Recipe

Another recipe for you:Artichoke Hearts in Fillo

Sauté the garlic in olive oil over medium-high heat for about 10 seconds then add the mushrooms to the pan and sauté for 3 minutes longer.
Add the rosemary margarine salt pepper and flour.
Stir and cook for about 1 minute.
Add the sherry wine apple juice and slowly stir in the vegetable stock.
Simmer for about 6 minutes longer or until the oyster mushrooms are tender and the sauce is slightly thickened.
Season to taste.
Serve the oyster mushrooms and sauce over small Oatmeal Herb Scones that have been split in half.

GARNISH:
Use watercress to garnish the plates. Toss the watercress with a little oil and sherry vinegar or Walnut Sherry Vinaigrette.

Note:
Since oyster mushrooms can vary in size, they may need to be cut to a uniform size before cooking.

New Orleans Gumbo Recipe

2009-04-27T02:58:00.000-07:00

2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalapeño pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut−up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 oz.) can stewed tomatoes, chopped
1 lb. crabmeat
1 lb. shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)

In a 10−inch frying pan melt the shortening. Add the onions celery and peppers.
Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra reduce heat
and cook for 15 minutes.
Pour all frying pan ingredients into a Dutch oven and add tomato paste and water
stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
Add all the meats and cook for 20 to 25 minutes more stirring frequently. Serve
over hot cooked rice.

Take a look to our Soup recipes site.

Another recipe: Tortilla Soup

Minestrone Recipe.

2009-04-27T02:55:00.000-07:00

10 cups cooked red beans
1 tsp. salt
1 clove garlic pressed
1/4 cup chopped parsley
1 zucchini sliced
2 stalks celery chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot diced
5 leaves spinach or chard chopped
8 oz. tomato sauce or stewed tomatoes

Crush 7 cups of beans and leave the remaining beans whole. Combine all
remaining ingredients except macaroni and basil. Bring to a boil. Turn down
heat and simmer for 45 minutes. Add basil and macaroni and cook an
additional 15 minutes. Serve with a sprinkling of grated Parmesan cheese.

Need new ideas? Take a look other Soup recipes site.

Another recipe: Tortellini Soup

Lentil Soup Recipe

2009-04-27T02:51:00.000-07:00

2 tablespoons olive oil
2 large onions cubed
1 teaspoon minced garlic
3 carrots diced
2 stalks celery diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils − soaked rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese

In a large stockpot saute the onions in oil until they are glossy.
Stir in garlic, paprika celery carrots and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes
chicken stock lentils bay leaves salt and pepper.
Stir well then add the wine and bring the mixture to a boil.
Slowly reduce the heat and cook for 1 hour on low to medium heat or until the lentils are
tender.
Sprinkle the soup with parsley and Parmesan before serving.

For other ideas take a look our Soup recipes site.

Another recipe: Cream of Sweet Potato Soup

DEVILED EGG SALAD

2009-04-22T01:11:00.000-07:00

Good Morning folks,
Today I want to share with you a little but flavoured egg recipe.
This recipe was given to me by my mom, when i was in the university, to make a fast plate.
Take a look to my own eggs recipes site!

Stay tuned? Here we go:

6 eggs
1 head of lettuce
1 pimiento
1 teaspoonful of onion juice
1/2 teaspoonful of paprika
1/2 cupful of chopped boiled tongue
1 saltspoonful of salt
1 saltspoonful of pepper

Hard-boil the eggs, throw them into cold water, remove the shells, cut
them lengthwise. Take out the yolks without breaking the whites. Rub
the yolks through a sieve into a bowl, then add the tongue and all the
seasoning. If the mixture is dry add a tablespoonful or two of cream
or olive oil. Roll the mixture into balls that will fit the spaces
from which they were taken in the whites, making each ball round.
Arrange the lettuce over a platter, stand the whites in the lettuce,
and at serving time baste thoroughly with French dressing.

If you liked it take a look to this new recipe I've found: Eggs a la Hyde.