Mango Salsa




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Prepare one day ahead

Yields ~ 4 cups

2 fresh ripe mangos

Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals.

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Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.

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1 medium cucumber

1 tomato or a handful of grape tomatoes

3 scallions

½ green bell pepper

1 green anaheim chilie

1 jalapeno (if desired)

Variation:

Add a diced avocado.

Peel the cucumber and remove the seeds. Dice the tomato, onions, cucumber and bell pepper into ¼” bits.

Sliver the chilies very fine. Remove the seeds and discard. If you like spicy food, add some of the jalapeno seeds.

1 lime, juiced

1 orange, juiced

½ tsp salt

6 fresh cilantro leaves

Add the rest. Mix well and store covered in the refrigerator overnight in a glass dish for the best flavor.

A ripe mango feels similar to a ripe peach. Buy a firm mango 2-3 days ahead and keep it on the counter under bananas to ripen. Mango salsa goes great with fish or chicken.

Pan-fried Artichokes




Serves 4

2 – 12 oz jars marinated artichoke hearts; large quarters are best.

Drain the artichoke hearts.

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1 egg

¼ cup flour

Salt & pepper

Beat the egg in a shallow dish. Coat the artichokes with the egg wash. Place the flour on a plate; salt and pepper generously. Lightly dredge the artichokes with flour. Use a plastic bag for the flour if you prefer.

Canola oil

Add the oil to a large sauté pan, covering the bottom with ¼” oil. Turn the heat to medium. Heat the oil for a few minutes. Add the coated artichokes one at a time with a fork. Cook until golden on the bottom, about 5 minutes. Turn and continue cooking until the artichoke is again golden on the bottom. Transfer to a rack on a pan and place in the oven to keep warm.

Plan on about 6 ounces of artichokes per person.   

Otto’s Swiss Rösti

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Oven 450 F

Serves 6-8

6 medium potatoes

Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.

2 eggs

½ cup chopped onion

3 T flour

1 tsp salt

¼ cup melted butter

Mix together with the shredded potatoes.

If desired:

Ham, bacon, sausage

Mushrooms

Cheese

Broccoli, asparagus

Chili peppers

The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.

Olive oil

Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.





Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!

Salmon Cakes




Oven 400 F

Serves 4

White bakery bread

(no preservatives)

Allow the bread to dry out on the counter for a few hours. Process into fine crumbs in a blender or food processor. My chopper attachment on the stick blender works best. Freeze any excess crumbs for meatballs or turkey loaf later.

3 (6 oz) cans Trader Joes pink salmon, skinless, boneless

1 ½ cups fresh breadcrumbs (above)

¼ cup minced onion

¼ cup minced celery

3 eggs

2 tsp dillweed

1/8 tsp cayenne pepper

3 Tbsp milk

Mix all ingredients with a fork until well blended.

Olive oil

Line a baking tray with foil for easy clean-up. Drizzle olive oil over the foil. Measure out the salmon mixture with a 1/3 measuring cup; press tightly into the cup, then turn over and tap out onto the foil. Flatten to ¾ inch thick patties. This makes 12 patties. Drizzle a few drops of olive oil on each pattie.

Bake at 400 F for 20 minutes.

Remove from the foil with a plastic spatula. Serve with Yogurt Tartar Sauce.

Salmon cakes on pita bread with Yogurt Tartar Sauce make wonderful sandwiches. Make mini size cakes (2 tablespoons mixture) to serve as appetizers on bite size pitas. This would also make a delicious filling for stuffed mushrooms.

German Oven Pancake




Oven 400 F

Serves 2

Place 12” skillet in the oven and preheat to 400 F.

3 eggs

½ tsp salt

Beat the eggs and salt with a wire whip until light.

1/3 cup sifted flour

1 T sugar

½ cup milk

Add flour and sugar, blend till smooth. Add milk. Beat thoroughly.

2 T butter

Place the butter in the hot skillet. Coat the bottom of the pan with butter. Pour in the batter and return to the oven. Bake 12-15 minutes until the pancake is puffy, risen and lightly browned.

Suggested Toppings:

Powdered sugar

Butter

Fresh lemon

Apricot jam

Strawberries

Serve with your favorite toppings.

Popcorn

 

Popcorn

 

Serves 1

(or 2 if you are willing to share!)

If you have a regular size lunch bag:

1/4 cup plain popcorn

1 tsp canola oil

1/4 tsp salt

 

 

If you have an oversize lunch bag:

1/3 cup plain popcorn

2 tsp canola oil

1/2 tsp salt

Measure the popcorn and add the oil into the measuring cup to coat the kernels. Pour into a brown paper lunch bag. Add salt.

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Fold over the bag several times tightly to close. Place upright in the microwave. Make sure that the bag is not touching the top of the oven and will rotate. Cook about 2 minutes on high. Stop when you have not heard a pop for 2 seconds, to keep it from burning. The time will vary among different microwave ovens. It is better to stop it a little early and waste few kernels, because it can burn very quickly.

Open the bag carefully and pour out the popcorn. Discard the oily bag.

After years of frustration of looking for microwave popcorn without excessive salt, oil and sugar, I decided to try this. It works, and costs a fraction of the packaged microwave popcorn.

Smoked Trout ‘n Capers

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Serves 4

1 large sweet onion

2 T olive oil

Slice the onion into thin half rings. Sauté in a small skillet on med heat until tender.

1 lemon

Slice the lemon into round slices. Set aside.

2-3 small fillets smoked trout (~8 oz)

2 T tiny capers

1 tsp dill weed

Gently place the trout on the bed of onions in the skillet. Sprinkle with the capers and dill weed. Place the lemon slices on top. Cover, remove from heat and let stand for a few minutes to warm the trout.

6 thin slices of bread

Toast the bread lightly under the broiler and cut into fourths.

Yogurt Dill Dressing

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Keeping the layers intact, slide the trout from the skillet onto a serving plate. Arrange the bread and lemons. To serve, break the trout into bite size sections with a fork and pile on the bread with lots of onions and capers. Drizzle with the yogurt dill dressing if you like.

Quinoa with Broccoli




Serves 6

1 cup quinoa

1 (14 oz) can Swanson’s chicken broth

Place the quinoa in a medium saucepan. Add water to cover and wash the quinoa, drain well. Add the broth. Cover and bring to a boil. Turn off the heat and let sit for 20 minutes.

1 large head broccoli

Chop the broccoli from the flowered end into very fine bits.

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1 medium onion

2 cloves garlic

Peel and chop the onion into ¼” bits. Peel and finely chop the garlic.

2 Tbsp Olive oil

In a large skillet or wok, add the oil, onion, garlic. Sauté over low heat for 5 minutes. Add the broccoli, continue to stir and cook for 10 minutes.

Mix the quinoa into the vegetables and serve. These leftovers freeze well.

Roasted Pumpkin




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Oven 425 F

Serves 4

1 small pumpkin

Peel the pumpkin with a carrot peeler.

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Take care while cutting the pumpkin. Place on a cutting board, insert the tip of a large chef’s knife, and wedge it through. Scoop out the seeds and discard.

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Cut into 1-2” chunks.

1 medium onion

4 cloves garlic

Chop the onion into 1” chunks. Peel and slice the garlic cloves.

Olive oil

Provence herbs or Italian herbs

Salt & Pepper

For easy clean-up, line a cookie sheet with foil. Drizzle with olive oil. Place the pumpkin, onion & garlic on the pan. Drizzle with more oil. Sprinkle with herbs.

Roast in a hot oven for about 30 minutes. Check for doneness with a fork. Salt & pepper.pumpkin_roasted_prep_3.jpg

Select a small “pie pumpkin”. The large ones used for jack-o-lanterns are not as tasty.

Pear Sauce

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Yields 4 cups

6 large pears

Peel the pears, cut into quarters, remove and discard the core. Slice crossways into thin slices. Place in a saucepan.

½ cup water

Optional: Substitute ¼ cup of Armagnac or Cognac.*

Add to pears. Bring to a boil and cook over low heat just until the pears are tender. The time varies; ripe pears will take about 20 minutes, unripe pears may take up to an hour. Add more water if the pan goes dry.

½ cup sugar

½ tsp cinnamon

¼ tsp nutmeg

Dash salt

1 tsp vanilla

2 Tbsp butter

Turn off the heat. Add all and stir well.

1/2 cup lukewarm water

2 Tbsp cornstarch

Dissolve the cornstarch in water. Add to the pears while stirring briskly to avoid lumps. Turn on the heat, bring back to a boil, cook for a minute, stirring constantly.

*Although I say the liquor is optional, it really is the secret ingredient of this sauce. The alcohol will boil off as it cooks, leaving a wonderful flavor.

Warm pear sauce is delicious on pancakes.Warm pear sauce is delicious on pancakes or shortcake.