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Recipe courtesy of Rachael Ray
2 cans (15 ounces each) chickpeas, drained
1 small jar (6 ounces) roasted red peppers, drained and chopped (I skipped the chopping - no need since it went into the food processor)
juice of 1/2 lemon
2 cloves garlic, cracked away from skin
4 stems fresh rosemary, leaves stripped from stems
coarse […]
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2 tablespoon olive oil
1/2 onion chopped
1 (15 oz) potato, peeled and cut into 1/2-inch cubes (I didn’t peel, and diced smaller)
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 large eggs
1/4 cup whipping (heavy) cream
1/4 cup grated Parmesan cheese
2 oz thinly sliced prosciutto, coarsely chopped (I used […]
Posted by Cate under
Appetizers,
Indian Food
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2 teaspoons olive oil
1 cup very thinly sliced cabbage
1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon curry powder
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup mashed peeled potato (or use Simply Potatoes {already mashed potatoes} from your grocery store’s refrigerated section)
1/4 cup frozen green peas, thawed
1 tablespoon […]
Posted by Cate under
Appetizers,
Vegetables
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2 T extra virgin olive oil
12 oz cremini or button mushrooms, trimmed and thickly sliced
salt
4 medium garlic cloves
minced freshly ground pepper
8 8-inch flour tortillas
5 oz cheddar or Monterey Jack cheese, shredded
Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 tsp salt […]
Posted by Cate under
Appetizers,
Cuban,
Sandwiches
Cream Cheese and Olive Filling Tea Sandwiches
One 8-oz package cream cheese, at room temperature
1/4 cup finely chopped, drained dimientos
1/2 cup pimiento-stuffed green olives, drained and finely chopped
salt and freshly ground black pepper to taste
Mix all the ingredients together thoroughly by hand. Cover and refrigerate until ready to spread. When ready to serve, making sandwiches by […]
