Bruschetta with Berries

1 cup Ricotta or Cottage Cheese

2 Tbsp Orange Juice

1 Baguette, sliced

a handful of Raspberries

a handful of Blueberries

6 Strawberries, chopped

4 Tbsp White Sugar

a sprig of fresh Mint

Mix cheese and orange juice together; sprinkle on bread slices, topping with fruit & sprinkled with sugar.  Toast under broiler for 1-2 minutes, until sugar starts to caramelize.  Garnish with mint.

Herb Dumplings

Herb Dumplings

1/2 cup bread crumbs

1/4 cup grated cheese

salt and pepper

3 Tbsp chopped mixed herbs

1 egg

flour

Mix ingredients, except flour, together and form into small balls. Roll in flour and drop into simmering soup 10 minutes before serving.

Pakora

Pakora

1 cup flour

1/2 tsp baking soda

2 tsp cumin

1 tsdp salt

1 tsp cayenne

1/2 cup water

1 potato, grated

1 med. zucchini, grated

1/2 onion, finely chopped

1/4 cup cilantro, chopped

oil for frying

Combine all ingredients except vegetables in a food processor and blend until smooth.  Stir in vegetables.  Heat oil, 1" deep in a pot, or use a deep fryer.  When oil is hot, drop in large spoonfuls of the mixture. The batter will puff up and float.  Remove when they are golden.  Repeat until all batter is used.

Chai Tea

Chai Tea

4 tea bags, orange pekoe tea

4 cups milk

1 cup water

1 cinnamon stick

1 tsp ground cardamom or 4 cardamom pods

1/2 tsp ground cloves or 4 cloves

2 slices fresh ginger

1/4 cup brown sugar

Combine all ingredients in a pot and bring to a boil.  Let simmer for at least 5 minutes.  Strain and serve.

One Pot Pasta

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients
12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Chocolate Diablo Cookies

1 1/2 cups Flour

1/2 cup Brown Sugar

1/2 cup White Sugar

1 tsp Baking Soda

1 cup Chocolate Chips or Chunks

1 cup Cocoa Powder

1 tsp Cayenne Pepper

3 Tbsp Ground Ginger

2 Eggs

1/2 cup Canola or Vegetable Oil

1 Tbsp Vanilla

Coarse Salt and White Sugar to sprinkle on top.

Combine dry ingredients.  In a separate bowl, whisk together wet ingredients.  Combine the 2 in large mixing bowl.

On a greased cookie sheet, place fist-sized dough balls, press them down and sprinkle with Salt and White Sugar.

Bake at 375 F for about 11 minutes or until cookies start to crack.  They should be nice and 'fudgey' in the center.

Strawberry Freezer Jam

1 cup Granulated Sugar

1 pouch (45 g) Freezer Jam Pectin

5 cups crushed Strawberries

Wash and rinse 5 - 250 ml mason jars and closures

Wash, hull and crush strawberries, measuring 5 cups crushed

In a large mixing bowl, combine pectin and sugar until well blended.  Stir strawberries into mixture. Stir for 3 minutes.

Ladle jam into jars, leaving 1/2 inch headspace.

Wipe jar rims, removing any residue.

Apply lids tightly.  Let stand about 30 minutes until thickened.  

Refrigerate up to 3 weeks or freeze.