Broccoli and Cauliflower Spaghetti

1 lb broccoli florets 

1 lb cauliflower florets

2 cloves of garlic

Olive oil

Herbs of choice (Rosemary, thyme, parsley, basil, sage, etc)

About a cup of chopped walnuts (if allergic, leave them out)

One box of spaghetti 

Parmesan cheese

Salt and pepper

Roast broccoli and cauliflower florets in oven 425 degrees for 25-30 minutes

Bring pot of water to boil. Salt then spaghetti until al dente before draining

In small sauté pan, lightly sauté garlic and walnuts in olive oil until fragrant 

Once everything is done, combine drained spaghetti, broccoli and cauliflower, garlic and walnuts. Salt and pepper to taste and serve with Parmesan cheese. 

Mexican Lasagna

Ingredients:
3 tortillas, toasted
1 lb ground chicken
Onion, chopped
2 or 3 cloves of garlic, grated
3 bell peppers- red, green, and yellow, chopped
1 poblano pepper, chopped
1 Fresno chili, seeded and chopped
1 jalapeño, seeded and chopped
1 red or green tomato, chopped
3 large or 7 small tomatillos, chopped
Cilantro, chopped
1 can of black beans, rinse and drained
1 bottle of Mexican crema
Manchego cheese, shredded
About a small palm full of cumin

Method:
Spread soft butter on three tortillas before toasting them, one at a time, lightly in the deep dish sauté pan on medium high heat- should be large enough to fit. Be sure to supervise so won’t burn. Put on dish and set aside.

In the same large deep dish sauté pan on medium high heat, cook the onion for a few minutes until almost browning the edges before adding in the peppers (bell, poblano, fresno, and jalapeño) and garlic for about five minutes. Push the veggies around the edge of the pan like a circle before adding the ground chicken and mix it all together while breaking apart the chicken. Let cook for about 5 minutes before adding the tomato and tomatillos. Season with salt and pepper along the way.

While chicken and veggies are cooking, in a medium bowl, combine Mexican crema, black beans, manchego cheese, cilantro, cumin, and salt & pepper. Before, be sure to reserve about 1/3 cup of crema along with a handful or two of manchego cheese and a pinch of cilantro for topping.

In a casserole dish that has been greased with butter, lay the tortilla, then the chicken/veggies, followed by the black bean and cheese crema. Repeat the second layer. On the third tortilla on top and cover with the reserved crema, cheese, and cilantro.

Bake uncovered in a preheated 425 degree oven for 15 minutes. Let rest for about 10 minutes before serving.

Acorn Squash and Goat Cheese Quiche

Roasted acorn squash and goat cheese quiche with parsley

Pattie Boyd's Vegetarian Recipes

Fried Mushrooms
1 large field mushroom each
1 egg
Fresh breadcrumbs
Garlic salt
1 ½ oz. butter

Remove stalks from mushrooms. Add a little garlic salt to the beaten egg. Dip the mushrooms in the egg, then in breadcrumbs. Fry in the butter and serve very hot.

Vegetable Pasties
¼  medium cauliflower
½ rutabaga, diced
2 large carrots, diced
¼ lb. lentils
¼ lb. shelled peas
2 medium onions, sliced
¼ lb. mushrooms, chopped
1 zucchini, sliced
1 eggplant, sliced
1 egg
¼ pint cream
Mixed herbs and seasoning
2 - 3 oz. butter
¾ lb. short-crust pastry

Divide the cauliflower into small florets and boil with the rutabaga, carrots and lentils in salted water for 15 - 20 minutes, adding peas 3 minutes before the end. Drain and set aside. Melt some of the butter in a frying pan and fry the remaining vegetables one at a time. As they are cooked add them to the boiled and fried vegetables. Stir in the mixed herbs, seasoning, cream and beaten egg (reserving a little of the latter to brush over the pastry). Roll out pastry and divide into 4 squares, spoon vegetable mixture onto each square. Damp the edges with a little water, fold over and press firmly together. Prick with a fork, brush over with egg and place on the top shelf of a moderate oven for about 25 minutes or until pastry is cooked. Serve with salad of lettuce, sliced avocado, fennel and spring onions. Dress with vinaigrette and sprinkle with a handful of cashew nuts.

Raspberry Sorbet
1 lb. raspberries
½ pint water
8 oz. sugar
Juice of 1 lemon and 1 orange
2 stiffly beaten egg whites
1 miniature bottle Curacao

Liquidise the fruit and press it through a fine sieve. Make a syrup by boiling together the sugar and water. Cool, add the raspberry puree, and the strained lemon and orange juice. Pour into a well chilled tray and place in freezing compartment of fridge for about 30 minutes or until mixture is almost frozen. (set fridge to coldest). Turn the mixture into a bowl and beat with a whisk or rotary beater, then add beaten egg whites and liqueur. Whip thoroughly, return to freezer for about ¾ hour or until set.

Chicken and Eggplant Soup

1 eggplant
Salt & pepper
Paper towels
Extra virgin olive oil

Prepare oven to about 425°
Cut the eggplant into cubes and sprinkle on salt while on paper towels. After about 15 minutes, use more paper towels to dab on the top to remove moisture from the eggplant. On baking sheet, add pepper and EVOO and toss gently for all to be evenly coated. Roast in the oven for about 15 minutes. Let cool, turn off oven.

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One pound of chicken breast strips
Salt & pepper
Italian seasonings
Extra virgin olive oil

Heat saute pan medium high heat, cook the seasoned chicken until cooked through, flipping mid-way with golden brown crust. Remove from heat and let rest. Chopped the chicken to very little sizes (or shred with fork).

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About 2 stalks of celery, halved and sliced
About 2 sticks of carrots, halved and sliced
One onion, chopped
3-4 cloves of garlic, chopped
About 1/2 of pound of little potatoes, quater
Italian seasonings
Salt and pepper
Extra virgin olive oil

In a steep pan or pot on medium high heat, EVOO until hot. Add onion and garlic for 3 minutes before adding celery, carrots, potatoes, seasonings. Cover and stir occasionally.

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Take cooled roasted eggplant in the blender with chicken broth (about 6-8 cups) and blend until you see no more eggplant chunks. Using a large bowl with a strainer, pour the eggplant chicken broth in and stir around the strainer to help the liquid go through while catching any seeds from the eggplant.
Pour the eggplant chicken broth into the vegetables and let cook covered and  for occasionally stir 15 to 20 minutes until the potatoes are cooked through. Add in the chopped shredded chicken and stir until heated through. Serve.

Some Combinations

Sandwiches

*Apricot jam/jelly and Sunflower Butter

*Grilled Pepper Jack cheese and Apricot jam/jelly 

Cookies

*Almond Butter and dried cherries

*Cashew Butter and dried apricots with apricot jelly center

Toast toppings

*Apricot jelly\jam and strawberries

Salads

*Dragon fruit, avocado, grapes with EVOO, S&P, and lemon juice

*Beets, peaches, arugula, toasted pine nuts, goat cheese, coconut oil, agave nectar, S&P, and champagne vinegar

Don't Knock It Until You Try It

Gruyere cheese, bacon, and shaved brussel sprouts (cook in microwave with little bacon fat, salt, and pepper) grilled cheese sandwich

Eggplant & Goat Cheese Pasta

Very simple recipe....

Ingredients:
-2 eggplants, cut in half, salted to drain out the bitterness on paper towels
-about 8 oz of goat cheese, room temperature
-4 cloves of garlic
-short pasta
-handful of walnuts
-a couple of pinches of chopped parsley

Method:
Roast eggplants and garlic (still in their skins) after seasoning with salt, pepper and EVOO in a 400° oven for about 40 minutes. While they cool down enough to touch, put goat cheese and about 2 cups of pasta water in the blender. Peel the garlic out of their skins and scoop the eggplants out from their skins into the blender. Puree until mixed well. Add in walnuts and parsley and puree until well mixed. Season to taste. Add more pasta water if thick. After you drain the pasta, put it back in the pasta pot and add in the sauce to stir all together. Serve with parmesan cheese.

Corn Risotto

Recipe coming soon

Thanksgiving Roasted Veggies

Ingredients
3 butternut squash, peeled, seeded and cubed (I bought already cut squash at my grocery store, about 3 boxes)
4 parsnips, peeled and chopped about the size of the baby carrots
A medium package of baby carrots
6 turnips, peeled and cubed
A few sprigs of sage
A few sprigs of rosemary
about a cup of extra virgin olive oil
nutmeg (optional)
salt and pepper

Method
Chop up sage and rosemary and put in Cuisinart with a cup of EVOO, S&P (about a pinch or 2) and pulse until well combined. Put into a mason jar to set aside for the entire night.
The next day....
Preheat oven to 450°
(You can also prep the butternut squash, parsnips and turnips the day before as the herb oil) Chop into cubes of the veggies and with a little bit of the rosemary/sage (herb) oil with salt and pepper in a mixing bowl to coat the veggies- all together or separate- evenly. You can sprinkle a little bit of nutmeg with the butternut squash. Lay evenly on a baking sheet lined with aluminum foil (I used 4 baking sheets- it's a lot of veggies).
Roast for 30-35 minutes.
In the same mixing bowl, use the remaining herb oil (add more EVOO if necessary) and add in the roasted veggies. Stir well and put in serving dish. Serve.

Sausage & Quinoa Dish

Quinoa- use its package cooking instructions. I used chicken broth

Saute Sausage to fully cooked, before taking it out on a plate. Save about 2 tablespoons of the extra virgin oil and rendered fat from the sausage while discarding (or saving) the rest. Saute sliced onion until it starts to caramelized and add chopped garlic, salt and pepper. Add cannellini beans until lightly browned and add washed/chopped kale. Seasoning salt, pepper, and a little bit of nutmeg. Once the kale wilted, add about a cup of chicken broth and let it reduce to vaporization, bring back the sausage and add the cooked quinoa, mixing well before serving. Perfect for lunch and dinner.

Edamame Burgers with Provolone Cheese

Saute 1 sliced yellow onion for 7 minutes, 1 sliced yellow pepper for 5 minutes before adding about 2 cups of edamame until lightly browned in extra virgin olive oil, salt and pepper on medium-high heat. Meantime mix about 1 cup bread crumbs, salt, pepper, cumin and Chipotle & roasted garlic seasonings in mixing bowl. Cool the bean mixture to put in Cuisinart with cilantro, lemon zest and splash of worcestershire sauce to a paste, adding 1 egg while pulsing. Add to the bread crumbs mix and for into 4 patties. Add more bread crumbs if too wet. Using same saute pan, heat EVOO and a spoon scope of bacon fat (vegetable oil if complete vegetarian) and put patties in hot oil for about 5 minutes until lightly brown and easy to flip . Top with provolone cheese to melt before placing on paper towels before serving

George Harrison's Dark Horse Lentil Soup

Ingredients:

1 red chili

1 teaspoon cumin seeds

2 large onions, chopped

2 cloves garlic

1 cup lentils (one or more types of lentils can be used)

2 large tomatoes, chopped

2 green peppers, chopped

1 bay leaf

2 carrots, chopped

2 potatoes, chopped

Salt and pepper to taste

Method:

Heat a small amount of oil in a frying pan. When oil is good and hot, add the red chili and cumin seeds. When the seeds stop sputtering, brown the onions and garlic in the seasoned oil. In a separate deep pan, wash the lentils in plenty of water. When  clean, liberally cover with water. When the onions are browned, add them to the pan of lentils. Now add tomatoes, peppers, bay leaf, salt, and pepper. Potatoes and carrots and small boiling onions may be added for a more substantial meal. Bring to the boil, cover, and turn down to very low heat. The soup is ready to serve in an hour and tastes better the next day.

Green Chicken Chili

Part 1 Ingredients
2 green peppers
2 green tomatoes
2 jalapenos
2 poblano peppers
2 green cubanelle peppers
1 small can of chicken stock or broth

Method
Pre-heat oven to 425°

Cut all ingredients in half, scrape out all the seeds and ribs out. Season with salt, pepper, and extra virgin olive oil and place on cookie sheet (use two so it won't overcrowd).

Roast the peppers and tomatoes for 40 minutes, flipping them over half way through time (20 minutes).

When out of the oven, reserve half (equal) of the peppers and tomatoes. Slightly chop and put in the blender to puree with the small can of chicken broth/stock.

Chop and slice the other half of the mixture to put in with the ground chicken.

Part 2 Ingredients
1 lb ground chicken
1 white onion, chopped
2 or 3 cloves of garlic, mince
1 cup of frozen edamame beans
A small palmful of cumin
Cilantro, chopped

Method
On medium high heat in either a soup/spaghetti pot or a deep saute pan, heat up some EVOO (about twice around the pan), saute onion and garlic until translucent and slightly golden to add the ground chicken and cumin. Stir frequently until chicken is cooked. Add in the chopped roasted peppers and tomatoes and the edamame beans. Saute for about 5 minutes before adding the roasted peppers and tomatoes puree. Let simmer for about 10 minutes, stir on occasion. Add cilantro.

Serve with the usual classic chili toppings (cheese- fontina, provolone, and mozzarella works best), sour cream, avocado, etc.

Abe Laboriel Jr's Roasted Broccoli Salad

 A while back ago, Paul McCartney's drummer was kind enough to give me his recipe of this salad after he posted about it on Twitter. I did tried it and it was delicious, but I forgot about it until the other day. So I dig deep and thankfully found it! 

Turkey & Green Pepper Burger

1 green papper, chopped then use Cuisinart into a chunky paste with...
1 clove of garlic
Saute over medium high heat with a small amount of extra virgin olive oil until liquid from the green pepper evaporate. Set aside to cool

1 lb of turkey
1 egg
About a cup of breadcrumbs- more if mixture is wet
About a palmful of poultry seasonings
2 palmfuls of ground sage
Salt & pepper
A dash of chili powder
A small palmful of cumin powder
About a tablespoon or Worchester sauce (optional)
Cool-down green pepper and garlic
Mix together in bowl before dividing in 4 equal portions

Heat bacon fat on grill pan, medium high heat until ready- about 10 minutes

Top with provolone cheese

Served with broccoli (seasoned with poultry seasoning, salt, pepper, butter and bacon fat) and cous-cous (infused with chicken broth, butter, salt and pepper)

Stella McCartney's Summer Coleslaw

Prep time: 15 mins
Ready time: 15 mins

Ingredients
2 medium-large carrots
½ small white cabbage
handful trimmed mangetout
6 spring onions
handful trimmed radishes
1 tablespoon poppy seeds
2 tablespoons roughly chopped toasted hazelnuts
2 tablespoons freshly chopped flatleaf parsley
½ lemon, juice
3 tablespoons hazelnut oil
salt and freshly ground black pepper
cress, to serve
mustard, to serve

Method
Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.

Finely shred ½ small white cabbage and a handful of trimmed mangetout and add to the bowl.

Finely slice 6 spring onions and a handful of trimmed radishes, and add along with 1 tablespoon poppy seeds,
2 tablespoons roughly chopped toasted hazelnuts and 2 tablespoons freshly chopped flatleaf parsley.

In a separate small bowl whisk together the juice of ½ lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.

Pour over the coleslaw and gently mix together. Spoon the salad into a serving bowl and scatter over mustard and cress to serve.

Polenta Pizzas

A household favorite.

Polenta (6 cups of water, 1 and 3/4 cups of polenta, salt and pepper, butter) lay it on a sheet pan and even it out. Refrigerate for 3 hours. Use a water glass to cut out discs, oil them to grill or saute.

Sauce is simple cherry tomatoes, garlic and basil cook until tomatoes start to blister and mash them. Top that and mozzarella on the polenta (after you flip the polenta like a hamburger)

Spinach Mac & Cheese

Cheeses: Goat and Fontina  

Pasta, Veggies & Cheese

Orecchiette with swiss chard, mushrooms, onion, garlic and mascarpone-parmesan cheese sauce