ZELDA RECIPES

I have recently been trying to become a better Italian cook.  I took it on myself to pick a recipe book that has 200 recipes and plan to go through every recipe. I have never done that before, and I found a few shortcuts that I want to share.

Cooking should be a passion, not an obligation.  I understand that at 7 am and kids are starving, you could care less about passion, just get it over with, right?  But once or twice a week I suggest cooking with passion. Hopefully those around you will appreciate your efforts, but if not, you do.  If nothing else, the aromas.

Pesto Stuffed Cherry Tomatoes

This is fast and easy. You can make your own pesto, but I suggest using a jar of pesto that you appreciate. 

I had Costco Brand Pesto on hand and it was delicious. 

24 large cherry tomatoes, washed.

Slice off the thin top then  slice the bottom so that it will be stable when sitting.  

Take a grapefruit knife and core out the meat of the tomato. I did not do that because it would have been so much pesto inside that I could probably only eat one. Plus, very labor intensive if you are in a hurry. I just spooned a teaspoon of pesto mixture on top. ( I had frozen the pesto in ice cube trays, 4 of them, put in a bowl and added 3 Tbsp of shredded parmesan cheese in the mixture).  

*Update, served again last night with the larger cherry tomatoes, easy to scoop out the meat if they are larger.

Serve on a platter, I used sliced figs and ruffled lettuce, Italian blend to create more of a display.

Easy, eye appealing and less than 15 minutes.

Next..............

Stuffed Fresh Mussels

This was outstanding and even tastier than we imagined.

24 mussels, frozen ok, cooked in boiling water until shells open.  Only use mussels that open.

Let cool 5 minutes or until you can comfortably touch them.

Open the mussel, discard the upper shell.  Place on a flat working area.

Mixture:  1/3 c butter, room temperature

               1/4 c Italian bread crumbs

               2 cloves garlic or 1 tsp +/- minced garlic

               3 Tbsp very finely chopped parsley

               1/4 c grated parmesan cheese.

Combine the above ingredients in a small bowl, then transfer to a small saucepan until the mixture softens. 

Spoon a small amount of the stuffing over the mussel and bake at 350 degrees for 7 minutes, or until lightly browned.

Serve at room temperature or hot.

Even good the next day.

The best part is that people thought I had worked for hours and knew what I was doing, lol.

Enjoy!

These are great and you can add even more fiber to the finished product.

2 cups flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

2 eggs, lightly whipped (I use 3 depending on the size of eggs)

1 c. oil,  I use 2/3 c

1 c sugar

1 tsp vanilla

4 c peeled, Fuji apples are great

1 c chopped walnuts, small pieces the best

*Throw in a handful of date dates-great!  Optional)

In a small bowl, stir flour, cinnamon, baking soda, salt.  Set aside.

In a large bowl, beat the eggs til frothy, stir in the oil, mix again, add sugar and vanilla

Stir in flour mixture, then apples and nuts.

Spoon into muffin cups.  I love to use the taller, heavier muffin cups to keep the muffins from overlapping on the pan.  Plus they are beautiful.

Bake 350 degrees, 15-20 minutes.

Makes 24 smaller muffins if using a small muffin cup or 12 large. If you have mini bundt pans, they are beautiful.  Sprinkle with light dusting of confectioners sugar, if desired. 

Everyone has a friend that they rely on for great advice, consistency, love and SUPER RECIPES.  

My good friend, Sis, gave me this recipe when we were recently sick with the flu.  There were many advantages to this meal.  It was flavorful, hearty and nurturing.  She has yet to disappoint me in any recipes that she sends me.  Try it, but I actually think it was better the second day.

Cook one hour:

2 c. onion, chopped                                           1 can beef broth

1 c. celery, chopped                                           9 c. water

4 Tbsp chopped parsley                                    4 diced carrots

1 6 oz can tomato paste

Add:

1 cup cabbage                                                  1/2 tsp sage

1 c. kidney beans                                              1 tsp basil

2 sliced zucchini                                                1/2 tsp chili powder

1 c. macaroni

**I added 1 tsp salt, 1/2 tsp black pepper and 1 tsp Italian seasoning

Make it the night before you want to serve it.  Delicious!

This is one of my favorite recipes.  I hope you enjoy it.

1/4 c olive oil

2 lbs cube pork shoulder

2 Tbsp kosher salt

1 whole clove garlic or 1 Tbsp minced garlic

3 Tbsp lime juice, fresh is ideal

1 Tbsp chili powder

1/2 tsp dried oregano

1 tsp ground cumin

64 oz chicken broth

Heat the oil in a heavy pot like a Dutch oven over high heat.

Season the pork with salt. and place one layer in the pot.  Brown on both sides, approximately 10 minutes.  

Add the onion, garlic, lime juice, chili powder, oregano and cumin.

Add the chicken broth and bring to a boil. Reduce heat to medium low,  cover and simmer for 2.5 hours.

Transfer the pork shoulder to a large baking sheet and drizzle the sauce on the pork every 10 minutes for 30 minutes.  

*You can shred the pork when the meat comes out of the oven, or just before you put in the oven if you chose or even leave in larger cubs.  

8 ounces mineral water                                                                                    8 oz mineral water

4 ounces orange, or any other juice                                                                 1 oz fresh lime juice

Pour over ice or blender it.                                                                                Pour over a large glass of ice

Light, delicious and filling.                              Or

60 calories!!

Replace your evening wine!  Both of these are delicious!

This is not low calorie but for Christmas morning, it would be special.

Ingredients

2 c flour

2 cups fresh or frozen cranberries

1 cup softened butter

8 ounces cream cheese

1.5 cups sugar

1 tsp vanilla extract

4 eggs

1.5 tsp baking powder

1/2 tsp salt

1/2 c chopped pecans or other nuts

Preheat oven 350 degrees and grease two 9 x 5 bread pans.

Cream butter, cream cheese and sugar and vanilla until fluffy.

Add eggs one at a time, blend well.  In a separate bowl, whisk together flour, baking powder and salt.

Gradually combine the dry ingredients with the wet, mixing only until blended.  

Fold in cranberries and nuts.

Divide the batter between your two pans.

Bake 45-65 minutes, then transfer to a wire rack to cool completely. 

Slice and enjoy this delectable bread.

*I made it, easy recipe, the most important thing is to just forget the calories this one time!

Enjoy!

Example Text

It is fall and football.  This soup is hearty and served with cornbread, it just doesn't get any better.

1 Tbsp Butter

1 Tbsp olive Oil

Onion, medium, chopped

Celery, 2 stalks

3 cups chicken broth

8 c broccoli florets-fresh

1 medium potato sliced thin   *optional

Melt 1 Tblsp butter and 1 Tblsp olive oil in stock pan., saute onion and chopped up celery til almost transparent.

Add broccoli, thin sliced potato, and broth, cover and simmer 15 minutes til tender

Pour the contents of the stock pan in the blender, I do half at a time.  Hold the lid with a hand towel so it doesn't seep out.  Be careful, it is hot.

Blend by pulsing until smooth. Then pour into a clean pot. 

3 Tblsp butter

3 Tblsp flour

1 Tblsp yellow curry powder*

2 c milk

In a small saucepan, medium heat, 3 Tblsp butter, melt,  stir in flour and add milk.  Stir until thick and bubbly. Pour into soup.  Stir over low heat.  Ready to serve.

* I like to add 1 Tblsp curry, optional, salt and pepper to taste. 

Add a dab of sour cream before serving.

Enjoy!

A nice change from tortillas, easy!  Just a nice variation.

3 large russets potatoes

2 T. olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

1 1/2 c Mexican cheese mix

1 (15 oz) can black beans drained and rinsed, or homemade, rinsing

6 large eggs

Salsa to your taste

Avocado slices

Preheat oven to 350 degrees.

While waiting, pierce potatoes and microwave 12 minutes.

Halve the potatoes lengthwise and scoop out the potato flesh. except for a 1/2 inch border around the potato for stability.

Brush the potatoes inside and out with olive oil.  Sprinkle with salt and pepper.  Place facing up on cookie sheet.

Put cheese inside of potato boats, then layer black beans.

Crack the eggs, one per boat, bake until eggs whites are firm but yolks are still soft. 15-20 minutes,

When potatoes boats are cooled add salsa and avocado chunks.

The potatoes you scooped out can be added as a side dish or saved for a later meal.

 Thanks to *Simply Vegetarian Cookbook

 (Before They Are Out of Season)

Anyone that knows me knows I love to make things out of fruit, thus my prior vineyard and orchard.

I made fig jam but changed it a little bit to enrichen the flavor. Hope you try it.  One batch, 3 lbs. makes about 7 jars, 6-8 oz, cost $6.  That is the price of one jar at the grocery, plus sooo much better.  Need an appetizer?

Brie cheese, good crackers and fig jam, delicious and super easy.

3 lbs figs, stemmed and washed

2 cups brown sugar

1 tsp lemon juice

1 box pectin

1-2 tsp vanilla    ( I love vanilla)

Clean figs, remove stems, cut in half.

Put in a heavy pot, slowly add the sugar, medium heat, stirring constantly. I stir with a whisk to break the fruit up.  Bring to a boil for 2 minutes.

Stir in vanilla well.

Have 6-8 jars cleaned and ready, last rinse in very hot water.  Ladle in the fig jam.  

With a moist paper towel, clean the edges of the jar.  Cap the jar.

When cool, put in freezer.  

*You can process in a hot water bath as in canning, but I choose to freeze.

Label and date.

Then, be prepared.  Delicious!

*You probably don't want to give too many away.  Too good! :)

This was given to me by my friend Rosemary.  She loves it!

Fresh lime juice-1/4 cup

Olive oil-2 Tbsp

Red wine vinegar  1 Tbsp

Sugar -1 tsp

Kosher salt -1 tsp

Black pepper-1/2 tsp

Garlic, fresh-1 clove

Canned black beans-1 1/2 cup rinsed and drained, 15 oz

Canned pinto beans-1 1/2 cup rinsed and drained, 15 oz

Uncooked corn-1 1/2 cups

Grape tomatoes-1 cup chopped

Red onion-1/2 cup, finely chopped

Cilantro-1/2cup

Jalapeno pepper- 2 medium, seeded if desired

Orange bell pepper  one medium or one red pepper, diced

Whisk all together and enjoy.

This is one of my favorite recipes and it is delicious.

Salad-very fresh lettuce, I use an Italian blend, amount dependent on your appetite.  Prepare as a salad on a plate.

On the edge of the plate, sliced mango and slices of fresh avocado.

Tuna- 4-6 oz pieces of Ahi Tuna-preferably fresh, can use frozen-thawed

          Approximately 1/4 c black pepper mixed with 1 T. sesame seeds, roll the outsides of the tuna to coat.

          2 T olive oil in skillet, very hot

          Sear the tuna 1 1/2-2 minutes on each side, needs to be slightly pink inside

          Set on top of the lettuce mixture

Dressing-2 Tbsp fresh olive oil, mix in measuring cup with 4 T Balsamic vinegar, 1 tsp sugar, salt and pepper to taste.  Drizzle over the the Ahi tuna and salad.  May need to double the amount for 4 steaks.  It depends on your taste preference.

Serve with Edamame and a light fruit salad.

Very quick to prepare, light, delicious and low calorie.

Enjoy!

And I won't be like my grandmother and leave out part of the ingredients.  She was famous for that.

These scones are foolproof, you can change the flavors with ease.  I will give you ideas at the end.

I never thought I would share them, selfish, right?  I have made these for 40 years.

3 cups flour

1/2 cup sugar or 1 cup confectioners sugar

4 tsp baking powder

1/2 tsp salt

1/2 cup butter (cut up in slices before mixing)

1 cup buttermilk or whipping cream or half and half (you have to decide how naughty you want to be)

One egg for egg wash-beat one egg with one tsp milk

Use a pastry brush to apply the egg wash prior to baking.

Mix flour, sugar, baking powder, salt together.

Cut in butter until coarse.  Add to flour mixture with the fruit of your choice, one cup.

Mix well.  Turn onto floured board and knead 5-6 times.

Use a rolling pin to make a 10 inch circle,  Flatten to 1/2 inch thick.  Cut in 1/8ths.

Brush egg mixture.  Bake 375 degrees for approximately 20 minutes.

*my fruit combinations:  dried apricots are stand alone, my favorite.

Dried cranberries and white chocolate chips.

Apples thin the mixture out too much.  Try something dry before you play around with really moist fruits.