Almost every cook has at least a few spices in his or her cupboard. Often they’re the flavorings that we grew up with, comfortable and familiar. We all have salt and pepper, but an person with Italian heritage might also have garlic, basil, oregano, and fennel. A cook with French roots might have tarragon and marjoram. Chinese cooks will usually have star anise, ginger and hot peppers. Very few Thai or Vietnamese chefs will be without lemon grass, coconut or fish sauce. The spices that taste good to you depend on how and where you were brought up.

Spices change the flavor of food and give it its distinct regional flavor. If we try spices from an unfamiliar cuisine, we may find them “too strong” or “too strange” to enjoy. Some spices can even be unpleasant if we don’t have a tolerance for them, like hot chili peppers or Japanese horseradish mustard (wasabi).

Few cooks use a full range of spices and can season dishes appropriately for varied cuisines. This is a short guide to cooking with varied spices. Hopefully it will encourage you to try some new things in the kitchen. Different combinations of spices can make the same basic food ingredients taste very, very different. Using a variety of spicing strategies can really expand your cooking repertory and help you to keep a rotating menu lively and interesting.

Sometimes cooks are afraid of trying to new spices because they think it might be difficult to cook with them. Far from it! Learning to use a range of spices makes cooking easier, faster and simpler. You can introduce new spices in small amounts and gradually add more as you become familiar with them and grow to like a spice’s taste. Of course you won’t like all the spices you try, but you may be surprised at how many of them taste good if you give them a chance.

A basic rule is that every cuisine has its now “constellation” of spices. One reason Italian food tastes “Italian,” and Indian food tastes “Indian” is that they are differently spiced, despite the fact that the main ingredients are the same. Let’s take a rice, chicken, and tomato dish as an example. (You can try this experiment in your own kitchen at home.)

Here are the ingredients you need:

1. About a pound of boneless chicken cut up in pieces (dark meat or light, whichever you prefer).

2. A medium size onion chopped finely.

3. 2 cups of the rice of your choice, cooked in advance (keep it warm on the stove).

4. 1 clove garlic, chopped finely.

5. 2 medium sized ripe tomatoes dice to 1/2 inch.

6. 3 T of olive oil

7. 3 T cup of clarified butter or ghee (to clarify butter melt it over a gentle heat and then skim the white off the top).

8. 1 tablespoon curry powder (curry powder comes in hot, medium and mild — choose the one you prefer)

9. 1 teaspoon dried oregano

10. 1 teaspoon dried marjoram

11. 1 teaspoon dried basil

12. Salt and pepper.

13. 1/2 cup dry white wine or water.

You can always substitute fresh spices for dried, but use slightly smaller amounts since the fresh spices are more pungent. You will need two small saucepans for the experiment. I suggest you make these dishes one at a time, rather than splitting your attention and trying to cook both at once.

Let’s try the Italian dish first.

Pour the olive oil into the bottom of your saucepan. Turn on the heat to medium. Let the oil warm slightly and put in 1/2 of the portion of onions. Cook the onions until they are transparent (anywhere from 5-10 minutes). Then add the garlic and cook for 1-2 minutes. The garlic can turn golden, but don’t let it turn brown or black. When the garlic is golden, add 1/2 of the portion of chopped tomatoes. Cook, stirring, until the tomatoes begin to melt into the onions and garlic. Turn the heat up slightly (still careful not to burn the garlic) and add 1/2 of the portion of raw chicken. Once the chicken begins to cook in the pan, add the 1/2 cup of wine. Allow the mixture to come to a simmer. Now add the oregano, marjoram and basil. You will notice that the smell of Italian cooking fills the kitchen. Cook the entire mixture at a simmer for 10 more minutes and then serve it over half of the warm rice. Mmmmm…. Italian food!

Now let’s try the Indian dish.

The process starts out exactly the same, except we’re going to use the clarified butter instead of the olive oil. Add the rest of the onions, cook as above, and then add the garlic. It’s at this point we do something different. As the garlic is turning golden, add the curry powder and cook it along with the garlic and onions for a couple of minutes. The kitchen will fill with the smell of Indian food. Add the tomatoes and saute, stirring, until they start to melt into the onion, garlic and spice mixture. At that point, turn up the heat slightly, pour in 1/2 cup of water and add the chicken, stirring until the mixture boils. Then turn the heat down and simmer for another 10 minutes. When it’s done, pour the mixture over the rice and taste. What a difference!

Curry powder, by the way, is made from mixing different spices. Curry powder often includes a combination of turmeric, cumin, fennel, coriander, cardamom, cinnamon, hot pepper, and nutmeg, among others. You can learn to mix your own curry powder to taste, though there are a variety of commercial brands available.

If you decide you want to try either of these dishes in larger amounts I have one more suggestion. For Italian food, use a short-grained rice, and for Indian food, use a long-grain rice (like Basmati). Different kinds of rice taste very different. But that’s another article…

You can flavor meats and vegetables other than chicken using the same techniques. Try the Italian method on beef, pork, or a white fish. The Indian method is excellent with lamb or vegetables like cauliflower, peas, or spinach.

That’s how easy it is to make two totally different meals out of almost the same ingredients.

If you’re like many people, chocolate is not a luxury; it’s a necessity. Often considered the fifth food group, chocolate has inspired one of the most widespread and passionate of people’s love affairs with food. While the taste is nothing short of amazing, our fascination with chocolate since its discovery over 2000 years ago has included other benefits as well. Chocolate has been considered an aphrodisiac, a natural cure for the blues, part of cardiovascular health (more recently), and even a form of currency. With its rich history and particular health and social importance, we at Recipe4Living thought it only right to include a guide to chocolate. Satisfy your curiosity about chocolate’s past, how it’s made, and how you can select, store, and prepare chocolate in your own home.

A Brief History of Chocolate

Mayan Beginnings
Our chocolate obsession actually began many, many centuries ago with the Mayan civilization of Mexico and Central America (250-900 A.D.). But, the Mayan form of chocolate bore hardly any resemblance to what we enjoy today. Most Mayans grew the cacao tree, the source of chocolate, in their backyards, and harvested the seeds, which they then fermented, roasted, and ground. Combined with water and hot chili spices, the ground paste became an unsweetened frothy beverage regularly enjoyed as part of Mayan life.

Aztec and the Sacred Brew
The Aztecs adapted this bitter drink and even considered it the food of the gods. The word chocolate comes from the Aztec word “xocoatl,” meaning bitter drink. While most Mayans could enjoy the drink, chocolate was reserved for royalty, priests, and other members of the highest social class in Aztec culture. Chocolate was such an important part of Aztec society that cacao seeds became a form of currency.

Journey to Europe
When the Spanish, led by Hernando Cortez, conquered Mexico in 1521, they quickly picked up on the importance of chocolate to the Aztecs and started shipping it home. The Spanish added cinnamon, sugar, and other spices to the very expensive import, and kept their chocolate drink a secret enjoyed only by the Spanish nobility for almost 300 years. When Spanish royalty began marrying other Europeans, the word spread quickly and it was soon popular all over Europe, but only for the wealthy. Not until the 18th and 19th century, when sea trade expanded and chocolate began to be mass produced, could most of the middle class afford chocolate. By the late 18th century, chocolate houses were as popular as coffee houses throughout England.

Making Chocolate

Unlike many crops, the pods of the delicate cacao tree must be picked by hand, making the process of creating chocolate a laborious affair. The pods are opened one by one, and the pulp-covered seeds extracted. To reduce bitterness, cacao seeds are fermented for several days (like wine grapes), and then dried. At this point, farmers sell sacks of cacao seeds to corporate buyers, where industrial machines take over. On the factory floor, large machines roast the seeds to release the taste and aroma. The roasted seeds are cracked open to reach the nib or heart, which is then ground into chocolate liquor (not liqueur). This thick liquid, made of cocoa butter and cocoa solids, is manipulated to create the different kinds of chocolate.

Cocoa- This powdered form of chocolate, often used in baking, is made from pulverized cocoa solids with the cocoa butter removed.

Unsweetened Chocolate (Bitter/Baking Chocolate)- This is pure, unaltered chocolate liquor, made of 45% cocoa solids and 55% cocoa butter.

Bittersweet Chocolate (Semi-Sweet)- Sugar, cocoa butter, lecithin, and vanilla are added to chocolate liquor to make this kind of chocolate, which contains at least 35% chocolate liquor. Bittersweet chocolate and sweeter semi-sweet chocolate are used interchangeably in baking.
Couverture- This term is given to bittersweet and semi-sweet chocolate varieties of the highest quality. Couverture chocolates contain a higher percentage of chocolate liquor (even 70%).

Dark Chocolate (Also Called Sweet Chocolate by U.S. Government)- No milk is added in this form of chocolate, which contains between 15% and 35% chocolate liquor. Dark chocolate is actually lighter in chocolate flavor than bittersweet and semi-sweet even though it is dark in color.

Milk Chocolate- This popular form of chocolate contains milk or milk solids and 10% to 25% chocolate liquor. Milk chocolate is smoother, sweeter, and less bitter than darker varieties.

White Chocolate- Since white chocolate contains no cocoa solids, it’s not really chocolate at all. White “chocolate” is made from cocoa butter, vanilla, milk, and sugar. It may not be chocolate, but it’s still delicious.

Chocolate is Good for You!……..Honestly!

* Mood Elevator- Chocolate contains phenylethylamine, which is a mild mood elevator/anti-depressant, and also happens to be the same chemical that our brain produces when we feel love or happiness. Chocolate contains other stimulants to “raise” your mood, such as caffeine, in very small amounts. In fact, one ounce of milk chocolate only has about as much caffeine as a cup of decaffeinated coffee. Because these chemicals are so mild, chocolate is not considered physically addictive (despite how many people feel about it).

o Want to make the ultimate aphrodisiac? Like chocolate, chili peppers are considered an aphrodisiac for their intensity of taste and their ability to raise the heart rate. The Mayans and Aztecs understood this great pairing, and many chocolatiers today are adding different types of chilies to their sweets. Give it a try with your significant other. Try these great recipes:

Chocolate Chili Bites

Chocolate Chili Ice Cream

Spicy Chocolate Cake

Spicy Chocolate Truffles

Mayan Hot Chocolate

One-Bowl Spicy Chocolate Cake

* Cardiovascular Health- Like red wine, tea, fruits, and vegetables, cocoa seeds contain important antioxidants called flavonoids. Antioxidants help to reduce certain damage to the body’s cells and tissues over time. In recent studies, the flavonoids in chocolate have been found to regulate certain hormones essential to cardiovascular health and may even have further immunoregulatory effects. Dark chocolate, which contains the highest concentration of cocoa liquor, is considered the best for your health. Dark chocolate contains about twice as many antioxidants as a bar of milk chocolate.

* Cholesterol- Just because it tastes good doesn’t mean it has to be bad for you. Unlike many comfort foods, eating chocolate will not raise your cholesterol. Chocolate and cocoa butter contain both saturated and unsaturated fat. But unlike many saturated fats, the stearic acid in chocolate is a neutral fat and does not raise bad cholesterol levels (LDL). The unsaturated fat in chocolate, oleic acid, is the same type of fat as in olive oil, which may actually help raise good cholesterol (HDL).

Chocolate Care

* Storage- Chocolate should be stored in a cool, dry place at approximately 65-70 degrees F. It should not be stored in the refrigerator, because moisture will alter the chocolate’s texture and appearance. High temperatures will cause a “bloom” or “cloud” on the surface of the chocolate. This bloom does not affect the taste or freshness of the chocolate, only the appearance. It is caused when the cocoa butter crystals melt and migrate to the surface of the chocolate.

* Isolation- Chocolate has a tendency to absorb the odors of any food around it, which is another reason not to store chocolate in the fridge. Don’t store chocolate in the same cabinet as onions, for example, because it will affect the taste of the chocolate. Be careful that the storage container and all preparation utensils are clean and odorless.

* Shelf Life- Most chocolate will keep for about a year if stored properly, and the darker varieties last longer. Filled chocolates should only keep for about one month.

* Moisture- Do not add water to chocolate unless your recipe specifically calls for it. Water will harden the texture and consistency of chocolate. Keep this principle in mind when melting chocolate. Do not cover melting chocolate with a lid because steam will collect on the lid and fall into the chocolate. You can use a light cloth cover if need.

* Melting Chocolate- Because chocolate is very delicate to heat, you have to melt chocolate slowly, well removed from heat. Always heat chocolate over low heat or it will quickly become an unappetizing mass. Use a double boiler, or place the saucepan with chocolate on top another saucepan with boiling water on the stovetop. Keep in mind that chocolate will continue to melt even after removing it from a heat source, so be careful not to overcook.

- Unsweetened chocolate will easily liquefy when melted, but sweetened chocolate must be continually stirred.

- Chocolate flavored coating contains cocoa and vegetable oil, rather than cocoa butter. Coatings are popular because they are easier to use for things like dipping, but the taste and quality are nowhere near real chocolate.

* Cooking with Chocolate- Try to avoid thinning chocolate with butter. Instead, look for chocolate with a higher percentage of cocoa butter to maintain the quality of your product. When blending different kinds of chocolate, such as milk and bittersweet, use the same brand. Ingredients and preparation can vary greatly between companies, making particular tastes that many not blend together smoothly.

More Great Chocolate Recipes:

Chicken in Mole Sauce

Turkey Mole

Chocolate Biscotti

Chocolate & Orange Swirl Muffins

Flourless Chocolate Cake

Diabetic-Friendly Chocolate Cheesecake

The Ritz-Carlton Chocolate Chip Cookie

Chocolate Dream Bars

Best Chocolate Brownies

Chocolate Espresso Torte

Chocolate Mint Dreams

Chocolate Molten Lava Cake

Copyright © 2006 Ampere Media LLC

Garden Fresh Salsa

Late summer is the ideal season for garden fresh salsa. All ingredients are fresh from the garden and full of flavor and nutrients.

Ingredients:
6 cups finely chopped tomatoes
1 cup finely chopped onion
¼ cup chopped cilantro
2-3 tablespoons chopped jalapeno (more if you like it spicy)
4-6 chopped cloves of garlic
¼ cup freshly squeezed lemon juice
1-2 teaspoons salt (to meet your taste)
freshly ground pepper

Procedure:
1. Combine first five ingredients of finely chopped vegetables, reserve one tablespoon cilantro
2. Add lemon juice, salt, and pepper to taste. Stir well.
3. Sprinkle top with chopped cilantro as garnish (Fresh parsley may be substituted)
4. Serve with tortilla chips or your favorite Mexican entrée.

Cucumber and Tomato Salad

When your garden is overflowing with cucumbers and tomatoes, combine them in this delicious alternative to the traditional garden salad.

Ingredients:
2 cups peeled and sliced cucumber
2 cups peeled and sliced tomatoes
1 cup thinly sliced onion
½ cup red wine vinegar
1-2 teaspoons salt to taste
1 teaspoon dill

Procedure:
1. Alternately layer cucumber, tomato, and onion in a covered casserole dish until full.
2. Sprinkle top with salt and dill.
3. In two cup measuring container, pour in ½ cup red wine vinegar and fill to the two cup mark with water.
4. Pour vinegar mixture over cucumbers and tomatoes until covered,
5. Let marinate for a couple hours, or overnight for best results.

Beet Soup or Borsch

Late summer and fall offer a bounty of produce from the garden. This rich and earthy recipe uses fall vegetables that freeze well when made in large quantities.
When made with vegetable stock it is a superb vegetarian meal.

Ingredients:
12 cups beets
6 cups onions
6 cups cabbage
3 cups carrots
6 Tablespoons butter
12 cups stock (beef or vegetable)
6 Tablespoons vinegar
(grated cucumber – optional)

Procedure:
1. Cook beets and grate in food processor.
2. Add similarly grated, uncooked cabbage, carrots, and onions.
3. Add stock, bring to boil, then lower temperature and simmer 20-30 minutes.
4. Add butter and vinegar and simmer 15 minutes more. (If freezing for later use, label to add butter and vinegar when thawed and re-warmed.
5. Serve with sour cream or seasoned sour cream mixed with grated cucumber. Also good with a hearty black bread.

You know what it’s like after a hard day at the office: you’re tired, frustrated and just want to relax when you get back home. The last thing on your mind is standing in front of a hot cooker.

It’s scenarios like that which have made takeaways so popular, whether it’s a greasy cheeseburger, kebab meat of unknown origin or the old staple fish and chips. They’re all enticing after a long day, and so easy…

But for a quick, simple meal, the takeaway isn’t the only choice. You can knock up sandwiches, wraps, salad or pasta in a matter of minutes, and they’re all cheaper and healthier than a takeaway.

There are a number of quick and easy recipes that you can use to make paninis, bagels and other posh sandwiches.

A favourite of mine is a delicious hot ciabatta with roast vegetables and cream cheese. Here’s how you make it:

Chop up a mixture of vegetables – what you use is down to personal preference. I like courgettes, orange pepper, red onion and some cherry tomatoes. Put the vegetables onto an oven tray, drizzle some olive oil over them and sprinkle a few herbs on top. Place this into a hot oven and roast for about 20 minutes.

While that’s cooking, why not change out of your work clothes into something more comfy, and open a bottle of wine before starting the next simple phase. Just make sure you give the vegetables the occasional shake so that they cook evenly.

Slice the ciabatta bread and toast it on a hot griddle pan with a splash of olive oil. This should be on a low heat, and keep a close watch on it as it only takes a few seconds.

And lastly, spread cream cheese onto the bread, remove the vegetables from the oven and scatter them onto the bread. Served with a simple side salad, this is a delicious, satisfying meal that’s so simple to put together.

All in all, it takes about 25 minutes to prepare and cook this quick and easy recipe, and once you’ve got the vegetables in the oven that’s the hardest part out of the way. And there won’t be much washing up afterwards, either.

Here’s an extra tip: make more roast vegetables than you need, as they are perfect for an additional snack – for example, in hummus for a quick lunchtime snack.

Although it’s simple, experimentation is what makes a chef great and cooking so much fun. Why not try making a panini, bagel or ciabatta with different fillings. Use a variety of your favourite fillings, such as ham, cheese, salad and vegetables and there’s a very good chance it’ll taste great.

And remember that there’s a huge selection of chutneys, relishes and jams available that will spice up even the simplest of sandwiches. For example, chili jam is a great, spicy addition to a chicken and cheese bagel.
And for more easy recipe ideas, keep an eye on your local delicatessens’ and cafes’ menus, and try to replicate their more interesting-sounding choices at home.

Of course, you can also try the Internet. Because you have access to the whole world, you can find some amazing recipe ideas online. Because of their Italian heritage, paninis really benefit from a wide range of tasty ideas.

So it doesn’t matter how tired or fed-up you are when you get home from a long day, there’s always something simple and quick you can prepare in the same time it would take for your takeaway to arrive.

Wine gift baskets are a really great gift option, particularly because you can include basically whatever you want in them. This can include anything from wine to wine accessories and tickets to wine tours – whatever you can think of, and it does not even have to relate to wine, although it makes sense to stick to the general wine idea.

Making Your own Wine Gift Baskets

If you decide to make your own wine gift baskets, then the first thing you are going to have to do is to get all of the materials and tools together that you are going to need. This means buying everything that you are going to include in the basket, as well as ribbon, tape, plastic covering, and whatever other materials that you are interested in and having it ready.

You want to set the items in the basket and move them around a bit here and there, so that you can determine which way looks most aesthetically appealing, and once you have done this then you can start setting them into place and taping the plastic covering over the basket.

Buying Wine Gift Baskets

If you would prefer to just buy your wine gift baskets commercially, then you can do this as well, and there are a couple of great companies in particular that you are going to want to check out for this.

One is Wine County Gift Baskets, which is a company that offers the absolute best selection of value priced, handcrafted gift baskets and gift towers, and this includes corporate gift baskets, gourmet gift food baskets, spa gift baskets, coffee gift baskets and tea gift baskets, just to name a few of the many offered selections.

You can pick and choose from their vast and varied selection in order to make up your own personalized wine gift basket, and you can then order it hand delivered to the doorstep of the lucky receiver.

Another great option here is Express Gift Baskets, a company that was established a decade ago, in 1997, and which since then has been shipping thousands of baskets across the world. They specialize in the corporate market and carry a full line of promotional items.

They are able to incorporate any of their advertising products into custom basket designed just for you, and they can even incorporate specific logos and designs on the items that you include in the gift basket, if you wish.

Tired of the same old crockpot recipes? I’m going to give you 2 that are different, so easy and delicious! What’s worse than the same old chicken, carrots and potatoes? That’s a good meal, but you get tired of it quickly. So here are a couple that are a little bit different. There are 2 things you need to remember when it comes to crock pot cooking.

1. Don’t put frozen meat in the crock pot. Slow cookers bring up the temperature of meat slowly. That’s the point isn’t it? But if meat doesn’t reach 140 degrees within 4 hours, you run the risk of developing bacteria in your food. We don’t want this, so no frozen meat. No matter what other recipes say.

2. All crock pots cook differently. Timing will vary for each one. However, you must be absolutely sure that your crock pot brings food up to 140 degrees when on LOW. If it doesn’t, you need a new one. So, get a meat thermometer and test it.

Now here are those recipes – 2 of my family’s favorites.

Crock Pot Chicken Fettuccini Alfredo

1 1⁄2 pounds chicken breast or tenders
2 packages (8 ounces each) white mushrooms, cut into thirds
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder (optional)
2 packages (8 ounces each) cream cheese, cut into chunks
1 cup (2 sticks) butter, cut into pieces
1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
1 1⁄2 cups whole milk 1 package (1 pound) fettuccine Spray bottom of slow cooker with cooking spray and arrange chicken in a single layer. Sprinkle chicken with salt, pepper and paprika. Top with mushrooms. In medium sauce pan over medium heat, stir together remaining ingredients, except for the pasta. Stir constantly. Heat through and pour over chicken. Cook on LOW 6-8 hours or HIGH 4-5 hours. You can add broccoli to crock pot about 2 hours before serving. Serve over hot fettuccini.

Crock Pot Merlot Chicken

2 1/2 to 3 lbs. boneless, skinless chicken pieces 12 oz sliced fresh mushroom, your choice 1 large onion, chopped 2 tsp minced garlic or 2 cloves minced 3/4 cup chicken broth, low sodium 1 6oz tomato paste 1/4 cup Merlot or any dry red wine ( if you absolutely won’t use red wine substitute chicken broth) 2 Tbsp quick cooking tapioca 2 Tbsp chopped fresh basil or 1 1/2 t. dried basil 2 tsp sugar 1/4 tsp salt 1/4 t. black pepper 2 cups cooked noodles 2 tbsp freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Place the mushrooms, onion and garlic in slow cooker. Place washed chicken pieces on top. Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in a medium bowl. Pour mixture over the chicken and cook on Low for 7 to 8 hours or on High for 4-5 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese. Serve with a salad and you’re done.

Italian food is very diverse in both ingredients and flavor. Many people tend to associate Italian food with the thought of pastas and tomato-topped bread, but there is much more to Italian cooking than that! Soups, savory breads, saucy meat dishes, and delicate desserts are just a few of the great dishes that Italian cuisine has to offer. This article features three of my favorite authentic Italian recipes. I hope you enjoy them!

Sicilian Succo

Ingredients:
4 cloves garlic (chopped)
3 (29-oz) cans tomato sauce
4 (6-oz) cans tomato paste
1 tbsp chopped parsley (fresh) + additional 1 tbsp
1 tbsp chopped fresh basil (fresh)
2 lbs ground beef
1 lb ground pork
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tsp garlic powder

Directions:
In a large pot, mix the chopped garlic, tomato sauce and paste, 1 tbsp parsley, and basil. Bring this sauce to a boil, then turn the heat down to low to simmer the sauce. In a bowl, mix together the pork, beef, bread crumbs, parmesan cheese, 1 tbsp parsley, and garlic powder. Mix this together well, then form into balls roughly the size of a golf ball. Fry the meatballs in a skillet in very hot olive oil until they are thoroughly cooked. Add the meatballs to the sauce mixture and cover. Allow it to simmer on low for about four hours. Serve over noodles of your choice.

Italian Sausage Soup

Ingredients:
1 lb Italian sausage
1 garlic clove (minced)
2 (14-oz) cans beef broth
1 (14.5-oz) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5-oz) can great Northern beans (un-drained)
2 small zucchini (cubed)
2 cups packed spinach (rinsed well and torn into pieces)
1/4 tsp ground black pepper
1/4 tsp salt

Directions:
Use a large stock pot to brown the sausage and garlic. When the sausage has browned, add in the broth, carrots, tomatoes, and salt and pepper. Reduce the heat to low, then cover the pot and simmer for 15 minutes. Add in the beans (including the liquid) and the zucchini. Cover the pot again and simmer for another 15 minutes (or until the zucchini has become tender). Remove from the heat, then add the spinach. Put the lid back on so the heat from the rest of the soup cooks the spinach (about 5 minutes). Serve hot with a nice Italian bread.

Tiramisu

Ingredients:
1 cup sugar
1/2 cup sweet Marsala wine
6 egg yolks
1 lb Mascarpone cheese at room temperature
(Mascarpone substitute: 2 (8-oz) packages cream cheese, ½ cup heavy cream, 5 tbsp sour cream)
1 1/2 cups hot water
5 tsp instant coffee powder
1/2 cup coffee-flavored liqueur
12 ounces ladyfingers or sliced sponge cake
Unsweetened cocoa (for dusting)
1 ounce semi-sweet chocolate (grated) – optional

Directions:
In a bowl, mix 1 1/2 cups of hot water with the instant coffee. Stir until the coffee has dissolved, then add the liqueur. Dip in 1 ladyfinger at a time, quickly turning it to coat. Remove it from the liquid and place it on the bottom of an 8 x 8-inch dish. Line all coffee-coated ladyfingers side by side until most of the pan’s bottom is covered. Pour half of the mascarpone cheese (or cream cheese mixture) over the top of the ladyfingers. Add another layer of coated lady fingers and cheese. Refrigerate this for about 4 hours, or until the dessert is firm. Just before serving, dust the top with cocoa. Garnish with the grated semi-sweet chocolate (if desired) and cut into squares to serve.

A Scallop Trio

Last week a listener called and asked for some scallop recipes. Like her, I have had a long and lovely affair with these sweet and tasty bi-valves. A SCUBA diver once told me the best way to eat a fresh scallop is underwater. The small bit of sea water taken in with the white flesh seasons the meat perfectly.

A Chicago classic with a twist;

SCALLOPS DE JOHNGE

Serves 6

2 Lbs. Scallops, fresh and trimmed of connective muscle and split if large

2 cloves Garlic, mashed

1/4 Lb. Unsalted Butter, softened

2 Tbsp. Fresh Parsley, chopped

1 Tsp. Fresh Chervil, chopped

2 Tbsp. Scallions, chopped

1 Tsp. Fresh Tarragon

1 1/8 Tsp. Kosher Salt

1/2 Tsp. Black pepper

1 pinch Ground Nutmeg

3/4 cup Fresh bread crumbs

1/2 cup Dry Sherry

Peel the garlic and mash with a garlic press of mortar and pestle; work it into the butter. Gradually add the rest of the herbs and seasonings. Mix in the crumbs and sherry. Arrange the scallops in buttered individual casseroles and top with the mixture. Bake in a 475-degree oven for 8 – 10 minutes, or until thoroughly hot and bubbly. Set the casseroles in a shallow baking pan to catch any butter overflow.

And then I wrote;

PAN SEARED SCALLOPS WITH CHILI TOMATO WATER AND CILANTRO PESTO

Serves 6

2 1/2 Lbs. Scallops, fresh and trimmed of connective muscle and split if large

1/4 cup Clarified Butter

Kosher Salt and Pepper to taste

Season the scallops with salt and pepper. Heat the butter in a heavy-bottomed skillet. Arrange the scallops in the pan, don’t crowd them. Use two pans or sear them in batches, keeping the first batch warm in a low oven. Brown the scallops on one side only over high heat for about 2 minutes. Remove the scallops from the pan and place browned side up in a large soup plate. Ladle 1/4 cup of the warm chili tomato water over the fillets and top each with a spoonful of pesto.

CHILI TOMATO WATER

Enough for 6 portions

2 1/2 Lbs. Ripe Tomatoes, roughly chopped

3-4 medium Jalapeno or Serrano Peppers, roughly chopped

1 1/2 Tblsp. Kosher Salt

Combine the peppers, tomato and salt in a large bowl. Drape several layers of cheesecloth in another large bowl. Pour the tomato chili mix into the cloth. Gather the ends and tie. Hang the bag over a collecting bowl in a cool place for about 24 hours. Squeeze the bag gently to extract most of the liquid. Discard the bag of tomatoes and peppers. Keep the water chilled until ready to use. Warm gently just before serving.

CILANTRO PUMPKINSEED PESTO

Makes about 1 1/2 cups

1 1/2 bunches Fresh parsley, washed

1 1/2 bunches Fresh cilantro, washed

1 clove Garlic, crushed

1 cup Pumpkinseeds, toasted

Juice of 1 lemon

3/4 cup Good Olive Oil

Kosher Salt and Pepper to taste

Tear the parsley and cilantro into the bowl of a food processor. Add the garlic and pulse to chop the ingredients finer. Add the pumpkinseeds and let the machine run. Slowly add the oil until all used up. Add the lemon juice and season. The pesto can be made a few days ahead. Remove the pesto from the refrigerator about 2 hours before serving to warm to room temperature.

And finally there was…….

Scallop Pan Roast

4 oz. Scallops, trimmed etc.

1 Tbsp. Unsalted Butter

1/2 tsp. Minced Garlic

1 Tbsp. Cilantro, chopped

1 tsp. Fresh parsley, chopped

1/2 C. Diced Tomato

1/4 C. White wine

1 C. Heavy cream

1 tsp. Old Bay Seafood Seasoning

1/2 C. Clam Juice

Sauté scallops in garlic and butter for 1 minute. Add cilantro, parsley and tomato. Sauté 1 minute more. Add wine, cream, clam juice, and seafood seasoning ; bring to a vigorous boil then serve immediately.

Think you are getting another one of my delicious shrimp recipes in this article? Well… you are, but only because grilled shrimp is always a winner as a recipe. You see, this recipe I am giving you focuses more on “attitude” rather than listing the ingredients and following cooking instructions. I will explain what I mean.

When we talk about Mediterranean food we are talking about an extremely particular style and a way of life. I come from a wonderful country: Spain. My family taught me the wonders of cooking since I was a toddler, and shrimp recipes were part of our weekly diet. Always fresh, of course!

So, you know that for grilled shrimp all you need is… a grill and shrimp. Well, very true. Grilling shrimp is fairly easy (I always compare it to frying an egg; you still need a few times to perfect it, believe me!) There is something else you will need to succeed like a professional with this fantastic grilled shrimp recipe: a bunch of hungry people who just happen to love shrimp.

Right. We have the shrimp (always fresh; please check with your supplier), we have a grill or a barbecue ready, we have a hungry bunch of people that cannot wait to bite on those wonderful little sea creatures. What would give this the Mediterranean twist? Now, read carefully as the next paragraphs will make ALL THE DIFFERENCE when it comes to adding that “Spanish touch”.

Dry white wine. Lots of it. Italian is fine, but I always go for Californian Chardonnay. All of my shrimp recipes are always accompanied by a good bottle (or two) of very good quality white wine. Prepare the atmosphere by playing in the background loud Latin music. Your hungry bunch will get even louder and that is exactly what we are looking for. On a small bowl prepare a mixture of olive oil, white wine vinegar, sea salt, pepper and the juice of one lemon.

Place your shrimp in wooden skewers and tell your fellow diners how you went about buying it and how you insisted it had to be as fresh as possible. They will love it, and they will start telling you and each other about their own shrimp recipes. It never fails. This is the time when you have to be smug and tell them about all the different grilled shrimp recipes you know. Remember, you are the master with this particular one!

Brush your shrimp with the oil mixture as they are cooking, two minutes on each side should be more than enough (or until the shells turn pink). Never overcook shrimp as it goes all rubbery. You can drizzle some of the white wine directly from the bottle onto the shrimp. It adds a great flavor and it is part of the Mediterranean style. Take the skewers out as the shrimp cooks, and offer them to your guests without worrying about politeness or appearances: remember we are having fun. Your shrimp will taste wonderful, believe me. Do not forget to eat some as you are cooking them as that is exactly how they do it in Spain!

This is one of my favorite shrimp recipes. Your guests will definitely have a fantastic time, from the little ones to grandma and grandpa. This is a great way of grilling shrimp and at the same time creating a very relaxed atmosphere. The next step is… fly over to Spain and experience the real thing!

These canned chicken recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy canned chicken recipes:

>> Chicken-Asparagus Rolls

12 Fresh Asparagus Spears

4 (4 0Z.) Boned, Skinned

Chicken Breast Halves

1/4 c (1 Oz.) Shredded Swiss

2 c Sliced Mushrooms

3 tb Chablis OR White Dry Wine

1 ts Lime Juice

1/2 tb Dried Whole Tarragon

1 ts Minced Fresh Parsley

Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper &
Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese.

Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coated with Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.

>> Green Chicken Enchiladas

3 C chopped — cooked chicken

1 Pkg corn tortillas — (12 each)

10 Whole green Spanish — (10 to 12) tomatoes (tomatillos)

1 Long green chili pepper

1 Clove garlic

2 avocados — (2 to 3)

1/2 C grated Mozzarella cheese

Dip each of the tortillas in hot cooking oil. Place 2 tablespoons chopped, cooked chicken filling on each and roll. Place rolled tortilla seam side down in baking dish. Sauce: Peel dried leaves of tomatillos and boil in 3 cups water with green chili pepper and garlic.

When tomatillos and pepper are tender, peel off skin and place in blender. Add water you boil them with to make sauce. Blend well. Slice 2 or 3 avocados and fold in sauce. Avocados should be chunky. Pour sauce over enchiladas. Grate Mozzarella cheese and sprinkle on top. Place in oven to melt cheese. Before serving, may top with sour cream if desired.

That’s it for today! If you want more canned chicken recipes just check below: