Cookin’ with gas

Picnic last Saturday:

Broccoli Soup (recipe courtesy of my mother)
1 lb broccoli, chopped
3 Tablespoons margarine
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 carrot, sliced, a few sprigs parsley, 1 stalk celery, or whatever I may have around
2 1/2 cups pareve chicken stock
2 1/2 cups milk
Handful chives

Boil broccoli until tender in chicken stock with seasonings, veges.
Cool.
Food process/blend
Add milk.
Stir.
Sprinkle chives on each serving.

Spinach and Articoke Casserole

24 oz   artichoke hearts, drained
30 oz   cooked spinach, drained and squeezed dry.  (3 pkgs thawed frozen spinach)
12 oz    cream cheese, softened
3 Tbsp  margerine, softened
3/4 cup grated parmesan cheese

(1)  Preheat oven to 350. Spread artichoke hearts in the bottom of greased casserole dish, in roughly one layer.
(2)  Top with spinach.
(3)  Cream  together  the cream  cheese, butter and cheese, and spread evenly on top.
(4)  Bake covered for 35 minutes, then uncovered for 10 minutes.

Next time I make this, I will make several changes: reduce cream cheese to 12 ounces, reduce margerine to 2 Tbsp, and mix the ingredients all together, instead of layering. I like the individual flavors, but would have preferred them blended. I don’t remember where I acquired this recipe, so I can’t attribute it.

Roasted Tomato and Feta Salad
inspired by this recipe

2 pints pearl tomatoes (couldn’t find cherry tomatoes that looked good)
16-18 fresh basil leaves
crumbled semi-soft white goat cheese (or feta cheese)
handful of pine nuts
salt and pepper

Preparation:
1. Arrange tomatoes in a single layer in a greased/sprayed baking dish (cut in half if cherry tomatoes) and roast 1 hour at 250 degrees. Cool for 30 minutes, then put in bowl.
2. Cut basil into thin strips and add to tomatoes.
3. Add cheese and gently toss.
4. Add pine nuts and gently toss.
4. Season with salt and pepper.

Last-Minute Fruit Pie
1 store-bought 9-inch crust
1 pint strawberries, sliced
1 pint blueberries
1 can boysenberries (or, 1 pint blackberries)
1/3 c flour
1/4 c sugar (or less, I may have only used 1/8 c)
cinnamon

Preheat oven to 375.
Toss berries with flour and sugar. Pour into pie crust. Sprinkle cinnamon on top.
Bake 35-40 minutes. Cool.
Could top with whipped cream, if you remembered to take whipped cream to picnic.

And for this Shabbat, I made two desserts: a chocolate-raspberry pavlova, and my Mom’s chocolate brownie cheesecake. Recipe to follow, but right now I have to go get ready for karaoke.

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