|
MICROWAVE BAKED POTATOES
Put
potatoes in a plastic bag and microwave for 3-4 minutes,
depending on their size. Turn themover and microwave again
for another 3-4 minutes. Serve with sour cream and cheese
and whatever else you like.
SCALLOPS ON
THE GRILL
Wrap
scallops in bacon, put on skewers, and dip in BBQ sauce.
Cook over a medium fire for approximately 8 minutes, depending
on size. This makes a good appetizer.
PORK LOIN BURGERS
Slice
pork loins into burger shapes. Dust with olive oil,
garlic, cumin, sugar, and New Mexican pepper. Grill
GRILLED CORN ON THE COB
Soak
in cold water first and then grill.
VEGETARIAN PASTA
Use
whatever vegetables are in season.
Sauté
the vegetables in olive oil and a lot of garlic as the pasta is
cooking.
Cook
the pasta with salt and lots pepper.
Drain
the pasta and put it in the pan with the vegetables and a little
water from the pasta pan. Use a little more oil than you would
normally cook vegetables in.
SCALLOPS
Dip
scallops in melted butter and alternate them with whole bay
leaves on a skewer. Grill quickly, about 4 minutes a side
(8 minutes total).
QUICK CHICKEN
-
chicken breasts, flattened out very thin so they can cook in
4 minutes.
-
peppers
-
2
pieces of fruit: apple or pear
-
greens for a salad
Cut up
peppers and cook them in a wok with olive oil and oregano; char
them just a little. Cook the chicken in a little oil and
lemon juice. Poach the fruit in red wine, sugar, and
spices.
TACO PIZZA
-
large flour tortillas
-
refried beans
-
tomatoes
Mix
the beans and tomatoes and spread on the tortillas like a sauce.
Microwave for 1 minute until warm. Add cheese and
microwave for 30 seconds. Add sour cream with chives,
cover with another tortilla, and serve.
RISOTTO
-
4½
cups of broth (2 small cans), plus some water
-
2
tablespoons butter or oil
-
½
cup chopped onions
-
1½
cups Arborio rice/ risotto rice
-
½
cup dry white wine
-
½
cup grated parmesan cheese
Heat
the broth and keep it warm.
Sauté
the onions.
Sauté
the rice until it starts getting translucent. Then stir in
the wine and cook wine until it is reduced.
Add ½
cup of broth, keep stirring so rice is in contact with the
liquid. Cook for about 20 minutes.
Stir
in cheese and anything else you want to add.
MANGO ROLLS DESSERT
-
3
large ripe mangos
-
1
cup ricotta
-
2
cups sugar
-
1
cup milk powder
-
½
cup of freshly grated coconut or almond
-
¼
cup cashew, almond, pistachio mixed – ground to a powder
Peel
mango, place in blender with sugar and whip it up.
Put
the ricotta in a microwaveable pot and heat on high for 1-1.5
minutes, then stir. Add the coconut or almond and heat 30
seconds.
Pour
in the mango/sugar mix.
Heat
for 4 minutes, stirring about every 15 seconds, be careful not
to let it burn. Sprinkle milk powder on the mixture before
it is done cooking. It should be a somewhat solid pliable
ball. Form into rolls and roll them in the nut mix.
|
