Olive Oil and Garlic Sauce Pasta

Ingredients:

1 pkg. (16 oz.) angel hair pasta
3/8 c. olive oil
6 medium cloves garlic, minced
3/4 c. pecan halves coarsely chopped
2/3 c. Parmesan cheese, grated
1/3 c. fresh snipped parsley
ground black pepper, to taste

Cook pasta according to package directions.  Meanwhile, in skillet heat  oil.  Add garlic and pecans; sauté 3 minutes. Drain pasta.  In large serving bowl combine pasta, garlic-nut mixture, cheese, parsley and pepper; gently toss to coat.  Serve immediately.  Yield: 4 main or 6 appetizer servings.

Coconut Streusel Muffins w/ Strawberry Butter

Muffins:

1/2 C. Butter, melted, cooled slightly
1/2 C. Half & Half (I have used Coconut Milk)
2 eggs
1/2 tea. Almond extract
1 3/4 C. All-purpose flour
1/2 C. Sugar
2 tea. baking powder
1/2 tea. salt
1/2 C. Sweetened flaked Coconut
1 C. Finely chopped fresh Strawberries

Streusel:

3 Tble. All-purpose flour
3 Tble. Sugar
3 Tble. Sweetened flaked coconut
1 Tble. Butter, melted

(I double this because I like more streusel on my muffins.)

Strawberry Butter:

1/2 C. Butter, softened
2 Tble. Powdered sugar
1/3 C. Finely chopped fresh Strawberries


Heat oven to 400 degrees.  Grease bottoms only of 12 muffin pan cups or line with paper baking cups; set aside. (This usually makes at least 18 for me.)

Combine 1/2 c. melted butter, half & half, eggs and almond extract in large bowl;  beat with whisk until smooth.  Add 1 3/4 cups flour, 1/2 cup sugar, baking powder and salt; stir just until moistened.  Gently stir in 1/2 cup coconut and 1 cup finely chopped strawberries.  Spoon evenly into prepared muffin cups. (to 2/3 full).

Combine all streusel ingredients  in small bowl; mix well.  Sprinkle over muffin batter.

Bake 18-22 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool in pan 5 minutes; remove to cooling rack.

Meanwhile, combine all strawberry butter ingredients in small bowl; beat at medium speed until well mixed.  Serve with warm muffins.

Quinoa Burgers

2 rounded cups cooked quinoa (*see note below for cooking instructions)
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
3 eggs
3 Tablespoons all purpose flour
2 green onions, chopped including white parts
1/2 teaspoon sugar or Splenda
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder or 1-2 cloves minced
Coconut oil for frying; olive oil may be used as well

*To cook quinoa for the above recipe:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.
Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.



In a large bowl combine 2 rounded cups cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper cumin, salt and garlic powder.

(To help make sure they stay in patty form and don't fall apart I cook them slowly on med-low so they have time to set up without burning.  Makes them easier to flip too!) Heat a frying pan and a couple teaspoons of oil over medium-low heat (I use more oil to actually fry them).  Mixture will be slightly sticky, so using a 1/3 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.  Makes approx. 8-10 burgers.

Serve with Tzatziki:

3/4 C. thick plain Greek-style yogurt (or drain plain reg. yogurt very well)
3 Tble. sour cream
1/2 cucumber, peeled, seeded & grated-squeeze off excess water
1/4 tea. garlic powder or 1 clove garlic minced
1/2 tea. sugar
1 tea. dried or 2 Tble. fresh dill weed
1 tea. or less Kosher salt, to taste  
Black pepper to taste

Combine and chill.  This is best if made a couple of hours in advance.

Vegetarian Lettuce Wraps

Ingredients:

2 tea. Peanut or olive oil (I use toasted sesame seed oil)
1 package (about 12-14 Oz. size) Firm Tofu
2 ears Corn (or 1 1/2 cups Frozen Corn Kernels*)
1/4 tea. Chili Powder (more To Taste)
1/4 c. Soy Sauce
Romaine Lettuce Hearts
2 Whole Avocados
1 tea. Balsamic Vinegar (optional)

Prep. Instructions

Heat oil in a nonstick skillet over medium-high heat.  Throw in the tofu, then break it up into very small pieces (I use a potato masher).  Cook Tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.

Cut kernels off the cobs of corn (I use frozen corn*) and throw it in with the tofu.  Cook for a few minutes (corn can remain crunchy).

Add chili powder and soy sauce, then cook until most of the liquid has be absorbed.  Turn off heat and stir in vinegar if using.

Pile mixture into romaine hearts, then add slices of avocado. Fold up and chow down!

My "tweaks": Saute in 1-2 tea. sesame seed oil (this is in addition to what recipe calls for), 2-3 green onions chopped, 1-2 cloves minced garlic, 3-4 chopped mushrooms and corn.  Add to tofu mixture as recipe states.  I have served it also over a pile of rice and shredded cabbage (mixed with vinegar and pepper) and then topped with avocado slices.

Andrea's Lemon Cheesecake Bars

1 pkg. Betty Crocker Super Moist Lemon Cake Mix
1/3 C. butter softened
3 eggs-divided
1 8 oz. pkg. cream cheese, softened
1 C. powdered sugar
2 tsp. grated lemon peel
2 T. lemon juice

Heat oven to 350 degrees.  Beat dry cake mix, butter and 1 of the eggs in large bowl w/ electric mixer on low until crumbly.  Press into bottom of ungreased 13" x 9" pan.  Beat cream cheese in med. bowl on med. speed till smooth.  Gradually beat in powdered sugar on low speed.  Stir in lemon peel and juice until smooth; Reserve 1/2 c. and refrigerate.  Beat remaining 2 eggs into remaining cream cheese mix on med. till blended.  Spread over cake mixture.  Bake about 25 min. or until set. Cool completely about 1 hr.  Spread w/ reserved cream cheese mix.  Refrig. for 3 hr. or until firm.  Cut into 8 rows by 6 rows.  Store in refrig.   48 bars  High altitude (3500-6500 ft.) decrease butter to 1/4 c.

Linguine with Avocado and Arugula Pesto

Ingredients:

1 pound linguine pasta
2 medium avocados, halved, peeled, ad seeded (about 12 oz. total)
3 C. baby arugula leaves (3 oz.)
1 packed cup fresh basil leaves
3 Tble. fresh lime juice (from 2 large limes)
2 cloves garlic, peeled and smashed
1 tea. kosher salt
1/2 tea. freshly ground black pepper
1 C. grated Parmesan (4 oz.)
1/2 cup sliced almonds, toasted (arrange in single layer on a baking sheet.  Bake in a preheated 350     degrees oven for 8-10 minutes until lightly toasted.  Cool completely before using.)

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, approx. 10-12 minutes.  Drain and reserve about 1 cup of the pasta water.  Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor.  Add the arugula, basil, lime juice, garlic salt, and pepper.  Blend until smooth.

Pour the pesto over the warm pasta and toss together.  Add the cheese and almonds and toss together until coated, adding the pasta water, as needed to loosen the sauce.

Andrea's Taco Soup

2 cans pinto beans
1 can enchilada sauce
2 cans kidney beans
1 can hominy
1can black beans
1 can chili w/beans
1 bottle V8 juice
1/2 to 1 # browned ground beef (drained )
Onion and garlic (brown with beef)
Frozen veggies (carrots, peas, green beans, corn)

Combine and cook (the longer the better). Serve over fritos or cornbread. Toppings: avocado, shredded cabbage, green onions, cheese, sour cream.