Cauliflower Soup

Ingredients list:

1 cauliflower, chopped.
10 oz of canned chicken stock.
2 onions, chopped.
1 celery stalk, chopped.
1 garlic clove, quartered.
1 bay leaf.
3 cups of water.
1 cup of milk.
2 tablespoons of fresh chives, chopped.
½ teaspoon of salt.
½ teaspoon of pepper.
¼ teaspoon of nutmeg.


In a suitably sized saucepan, combine the chopped onions, garlic, celery, bay leaf, nutmeg, chicken stock and water; bring to boil.

Reduce heat to medium; then cover and simmer for 15 minutes.

Add the chopped cauliflower; cover and cook for another 15 minutes or until the cauliflower is tender. Remove and discard bay leaf.

Purée in food processor or blender in batches. Whisk in the milk, salt and pepper until smooth.

Return to saucepan and heat through.

Sprinkle with chopped chives.


Published in: on July 31, 2007 at 7:17 pm  Leave a Comment  

Basic Pan-Fried Porkchops


1 ½ lb of wafer-thin boneless pork chops.
½ cup of all-purpose flour.
¼ cup of vegetable oil.
1 teaspoon of salt.
1 teaspoon of seasoned pepper.

Preparation Instructions:

In a shallow dish, combine the flour, salt and pepper.

Dredge pork chops in the flour mixture.

Fry in hot vegetable oil in a suitably sized starsol skillet over medium-high heat for 60 seconds on each side or until browned. Depending on how big a skillet you have, you may need to do this in 2 or 3 batches.

Drain on paper towels and serve.

Published in: on July 30, 2007 at 6:40 pm  Leave a Comment  

Almond Beef with Broccoli


¾ lb of fresh broccoli, cut in two-inch lengths.
1/3 lb of beef sirloin, cut into thin strips.
½ cup of blanched almonds, toasted.
4 tablespoons of vegetable oil.
3 tablespoons of white wine.
1 tablespoon of soy sauce.
½ teaspoon of cornstarch.
½ teaspoon of sugar.
¼ teaspoon of garlic powder.
Pinch of ground ginger.
Boiling water.

Preparation Instructions:

Combine the beef, white wine, cornstarch, soy sauce, sugar, garlic powder and ginger.

Marinate for 30 minutes.

Split each length of broccoli into four pieces, then drop into boiling water and boil for 2 minutes; then drain.

Heat 2 tablespoons of vegetable oil in a wok or a skillet, then add the broccoli and stir-fry for 2 minutes.

Arrange broccoli in a ring at the edge of a serving plate.

Add the remaining 2 tablespoons of vegetable oil to your wok or skillet.

Lift the beef from the marinade and stir-fry for 1 minute.

Add the marinade and cook, stirring until glazed.

Pour into center of broccoli and sprinkle almonds over top.

Source: This recipe comes from the Broccoli Recipes website.

Published in: on July 27, 2007 at 3:17 pm  Leave a Comment  

Peach Melba


12 oz of frozen raspberries, Thawed.
6 canned peach halves, drained.
2 cups of vanilla ice cream.
½ cup of dry macaroon crumbs.
½ cup of heavy cream, whipped.
1/3 cups of raspberry jelly.
2 tablespoons of sugar.
1 tablespoon of cornstarch.

Preparation Instructions:

In a suitably sized saucepan, combine the sugar and the cornstarch. Stir in raspberries and jelly.

Bring to a boil over moderate heat. Reduce heat to low and continue to cook and stir for about five minutes, until smooth and thickened.

Press the sauce through a sieve; chill thoroughly.

Place a small scoop of ice cream at the bottom of a glass. Cover with a peach half. Top with raspberry sauce and sprinkle with macaroon crumbs.

Published in: on July 23, 2007 at 11:22 am  Leave a Comment  

Avocado and Corn Salsa


3 ripe avocados, peeled, pitted and diced into large cubes.
3 corn ears, (about 2 cups of kernels), husked.
1 red onion, finely diced.
1 red bell pepper, finely diced.
½ cup of olive oil.
½ cup of lime juice.
¼ cup of freshly chopped oregano.
¼ cup of red wine vinegar.
1 tablespoon of minced garlic.
1 tablespoon of ground cumin.
1 teaspoon of chili powder.
4 shots of tabasco sauce.
Salt and pepper, to taste.

Preparation Instructions:

Blanch the corn in boiling water for 3 minutes, then drain and cool under cold water.

Cut the kernels off the cob and mix together with all the remaining ingredients in a suitably sized bowl.

Cover and refrigerate for up to 3 days.

Serve the salsa as desired (goes well with seafood such as shrimp).

Source: This recipe comes from the avocado recipes website.

Published in: on July 23, 2007 at 11:20 am  Leave a Comment  

Salmon and Cream Cheese Bagels


1 six-ounce plain bagel.
3 thin rings of red onion.
3 ounces of thinly sliced smoked salmon.
¼ cup of thinly sliced cucumber.
2 tablespoons of chive cream cheese.
½ teaspoon of drained capers.

Preparation Instructions:

Slice the bagel in half and spread the cream cheese on the cut sides.

On one half, layer the cucumber, smoked salmon, red onion, and capers.

Place the other half, cream cheese side down, over filling.


Published in: on July 19, 2007 at 5:10 pm  Leave a Comment  

Spinach Mousse


6 pounds of fresh spinach.
4 ounces of heavy cream.
6 egg whites.
¼ teaspoon of nutmeg.
¼ teaspoon of salt.
¼ teaspoon of pepper.

Preparation Instructions:

Blanch the spinach for about 30 seconds, then drain thoroughly.

Put into a blender or food processor with the egg whites, nutmeg, salt and pepper.

Blend for about a minute.

Drizzle in cream and blend again.

Chill until ready to serve.

For more similar recipes, see the spinach recipes and mousse recipes websites.

Published in: on July 14, 2007 at 10:56 am  Leave a Comment