So Simple, So Few

1 avocado, halved and pit out
Salt & pepper
Some goat cheese
Parsley
Extra virgin olive oil

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.

Simple Salad

Small tomatoes and edamame Salad

• 1 pint quartered Cherry rainbow tomatoes
• a cup and a half of edamame 
• dressing: one sliced green onion, a pinch or two of garlic powder, lemon zest, juice of half a lemon, salt, pepper, extra virgin olive oil, and a pinch or two of parsley

Acorn Squash and Goat Cheese Quiche

Roasted acorn squash and goat cheese quiche with parsley

Coconut Rice Pudding

Coconut rice (arborio) and pistachio pudding with cinnamoan, pinch of ginger, pinch of salt, coconut milk, condensed milk, a little bit of sugar.
Topped with strawberries, blueberries, and a little sugar

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.