Newly Added

Spicy Oven Roasted Plums

• 6 plums, halved and pitted
• 1/2 cup orange juice
• 2 tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cumin
• 1/8 teaspoon ground cardamom

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a shallow muffin tin with cooking spray.
Place the plums, cut-side up, into the baking dish.
Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly.

I served them hot over vanilla ice cream.

Spicy Curry Beef for Wraps

• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 cloves of garlic
• 1 small onion, chunks
• 1/2 tsp curry powder
• 1 tsp red curry paste
• 1 tsp dried cilantro
• 1/2 tsp cayenne pepper
• 2 tbsp white wine
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 lbs thinly slice beef

Blend all ingredients but the beef. Slice beef into 1/2 inch strips and place in a gallon sized zip lock bag.  Add Marinade.  Squeeze the bag gently to cover the beef.  Refrigerate for 30 minutes or more.  Stir fry beef until done.

Perfect Summer Fruit Salad

• 2/3 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup packed brown sugar
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup pitted cherries
• 2 cups strawberries, hulled and sliced
• 2 nectarines, pitted and chunked
• 2 bananas, sliced
• 2 peaches, pitted and chunked
• 4 plums, pitted and chunked
• 1 cup seedless grapes
• 1 cup blueberries

Directions

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

 

Italian Sausage, Mushroom, and Potato Soup

• ·         2 medium onions, chopped (your choice of color)

• ·         8 strips of cooked bacon, chopped (I use precooked)

• ·         4 cloves of garlic, minced

• ·         1 pound Italian Pork Sausage

• ·         1 pound of lean hamburger

• ·         4 baseball sized red potatoes, washed & cubed

• ·         8 cups of chicken stock or equivalent bullion

• ·         2 cups of fresh, sliced mushrooms

• ·         3 cups of Kale, julienned.  (substitute with Cabbage or Spinach if not available)

• ·         2 cups of half & half

In a 4 quart sauce pan, sauté onions, bacon, and garlic until onions are tender.
While the onions are sautéing, in a large fry pan, brown sausage and hamburger together.
Stir chicken stock, potatoes, & mushrooms into the onions.  Bring to a boil.
Add sausage to the soup. (do not drain) Continue to simmer for 15 minutes.
Stir in Kale and half & half and continue to simmer for an additional 5 minutes.

Tomatillo and Cucumber Salsa (medium hot)

• 6 Tomatillos shucked and quartered
• 1 large cucumber peeled and chunked
• 2 cloves of garlic
• 2 jalapeños, seeded
• 2 tsp cayenne pepper
• 1 tsp cumin
• 2 tbsp lime juice
• 2 tbsp white sugar
• 1 cup cilantro
• 2 Anaheim peppers, seeded and diced
• 2 Italian sweet peppers, seeded and diced
• 3 purple onions, diced
• 2 avocados, peeled, pitted and diced
• 2 Roma tomatoes, diced

Puree first 9 ingredients with a blender.
Pour in a one quart bowl and add remaining ingredients. 
Refrigerate for an hour.
Good with chips or served in tacos.