Grilled Eggplant & Mozzarella

Grilled Eggplant & Mozzarella
Prep Time: 5 min      Cook Time: 20 min     Ready In: 25 min
Serving Size: 6


INGREDIENTS

1 Eggplant, Divided into 6 Slice
6 Slice of Mozzarella
12 Pieces Sun Dried Tomato
1 Tbs Dried Basil
2 Tbs Olive Oil
1 Tsp Salt


DIRECTIONS

Preheat oven to 425 degrees.
Brush eggplant with olive oil and sprinkle with salt.
Place eggplant into the oven and bake for 10 minutes.
Take the eggplant out and turn it over. Add a piece of mozzarella onto the eggplant. Garnish with sun dried tomatoes and basil.
Return to oven and bake for another 10 mintues.

Israeli Couscous

Israeli Couscous
Prep Time: 10 min    Cook Time: 10 min   Ready In: 20 min
Serving Size: 6



This is my first time making couscous. It turned out great, my husband even said that it is a great alternative for rice and pasta!

INGREDIENTS

1/4 Onion, Finely Diced
1/2 Yellow Pepper, Diced
1 Tomato, Diced
6 Olives, Diced
1 Celery Stalk, Diced
1 Carrot, Diced
3/4 Cup Chicken Stock
1 Cinnamon Stick
1 Bay Leaf
1 Box Israeli Couscous ( Ava. Trader Joe's)
1 Tbs Olive Oil

DIRECTIONS

Preheat a large frying pan to medium heat. Add in oil and satuee all the vegetables for 5 minutes. Pour in chicken stock, add in bay leaf, cinnamon and couscous.

Bring the mixture to a boil and cover pan with lid for five minutes. Remove bay leaf and cinnamon stick.

Fluff the couscous and transfer to a serving plate.

Coleslaw

Coleslaw
Prep Time: 25 min    Fridge Time: 30 min    Ready In: 55 min
Serving Size: 4



INGREDIENTS

2 Cup Shredded Green Cabbage
3/4 Cup Shredded Red Cabbage
3/4 Cup Shredded Carrot
1/2 Lemon Zest
1 Tbs White Vinegar
1 Tsp Sugar
1/2 Cup Mayo



DIRECTIONS

In a large bowl, toss zest, carrot and cabbages together.
Add in vinegar, sugar and mayo. Mix ingredients together blended.
Let coleslaw chill in the fridge for at least 30 minutes before serving.

Beets & Yellow Squash

Beets & Yellow Squash
Prep Time: 5 min     Cook Time: 35 min    Ready In: 40 min
Serving Size: 4


INGREDIENTS

One Bunch of Beets (There are two parts: 1) beetroot 2) the leafy stem part chard
4 Yellow Squash
Salt & Pepper to taste
2 Tbs Olive Oil
1 Clove of Garlic



DIRECTIONS

Let's start with cooking the chard.
Rinse the chard and cut them 2" long.
Preheat a pan to medium heat and add in 1 Tbs oil. Add in finely diced garlic and chard.
Satuee chard for 5 minutes and serve.

Now onto the beetroot and squash.
Preheat oven to 400 degrees.
Peel the skin off the beetroot. Dice the beet and squash, about 1".
In a bowl, toss beet root and squash with salt, pepper and olive oil.
Place beetroot and squash into a baking sheet and bake for 35 minutes.

Let vegetable cool for at least 5 minutes before serving.

Sea Asparagus

Sea Asparagus
Prep Time: 5 min     Cook Time: 5 min     Ready In: 10 min
Serving Size: 2



INGREDENTS

Sea Asperagus (Ava. Farmer's Market $5/bag)
1 Clove Garlic
1 Tbs Oil

DIRECTIONS

Preheat a pan to medium heat.

Pour in oil and finely diced garlic.

Add in Sea Asparagus and cook for 5 minutes.

DO NOT ADD SALT.

Zucchini Flower

Zucchini Flower
Prep Time: 10 min    Cook Time: 6 min   Ready In: 16 min
Serving Size: 4

My husband brought me to the Farmer's Market over the weekend and we saw some zucchini flowers.
I cannot resist myself and brought 4 to try out at home.

I have heard so many good comments on how they test so good. So here is my recipe and I have to tell you it is worth a try.


INGREDIENTS

4 Zucchini Flowers
1/4 Cup Ricotta Cheese
4 Basil Leave
1 Can Club Soda
1/2 Cup Flour
1/2 Tps Salt
2 Cup Oil



DIRECTIONS

Cut the stem off the flower as follows:

In a bowl, mix together ricotta, salt and diced basil leaves.
Put this mixture into a pipping bag.


Open up the flower with your fingers to get enough room for pipping tip to fit in and fill flower.

When flowers are filled, twist the tip of the flower so the filling will not spill.

In another bowl, mix together club soda and flour.
holding the tip of the flower, dip whole flower into the batter.

Heat a pan with 2 cups of oil.. Deep fry the flower for 2 minutes turning once.

Cook one to two flower at each time only.

Let flower cool on a paper towel and serve!

Veggie Kabob

Veggie Kabob
Prep Time: 5 min    Cook Time: 15 min   Ready In: 20 min
Serving Size: 3


INGREDIENTS

1 Onion Largely Cubed
1 Zucchini Sliced 1/2 " Thick
1 Cup Mushrooms
1 Green Pepper Largely Cubed
Salt and Pepper to Taste
Olive Oil


DIRECTIONS

Preheat grill to 450 degrees.
Skewers in vegetable alternating different verities.
Cook kabob for 15 minutes, turning as needed.

Mum Flower (Gum Paste & Fondant)

Mum Flower (Gum Paste & Fondant)
Prep Time: 30 min     Ready In: 1 Day
Serving Size: 1


INGREDIENTS

1/4 Cup Fondant
1/4 Cup Gum Paste
1 Toothpick
2 Mum Flower Cutter (Small & Medium)
Food Colouring


DIRECTIONS

Clean hands and pat dry. Mix fondant and gum paste together. Knead mixture on a piece of wax papper.
Add in food colouring drop by drop and mix well again until you have reached your desired colour.


Take a small portion of the paste and shape it into a ball with 1cm diameter.
Insert a toothpick half way into the ball.





With a rolling pin, roll the remaining mixture to 1/8" thick.
Cut out 2 small and 2 medium mum shaped petals.

Using water as glue, brush the ball with some water and insert 2 small mum cutouts through the toothpick and wrap petals around the center of the bulb.

Repeat and insert 2 medium mum cutouts through the toothpick and wrap petals around the center of the bulb. Again using water as glue in between layers.


Remove the toothpick and let it dry on a small cupcake tin.

Let dry overnight.

Pasta & Crab Salad

Pasta & Crab Salad
Prep Time: 30 min      Cook Time: 9 min       Ready In: 39 min
Serving Size: 8


INGREDIENTS

2 Lb Crab Meat
1 Box Mini Shell Pasta
1 Cup Frozen Vegetable
1 Stalk Celery
1 Green Pepper
1 Can Corn
1 Red Pepper
1/2 Cup Mayo
1/2 Tbs Old Spice Seasoning
1/4 Tbs Salt
1 Zest of Lemon
1/2 Tbs Lemon Juice
8 Springs of Parsley


DIRECTIONS

Cook pasta as per direction on the box and chill it with cold tap water.

Cook the frozen vegetables and again chill it with cold tap water.

Dice peppers and celery and parsley.

In a large bowl, mix all ingredients together and serve!


 

Shrimp Cocktail

Shrimp Cocktail
Prep Time: 5 min     Cook Time: 0 min    Ready In: 5 min
Serving: 2



Went to a wedding over the weekend and fell in love with the shrimp cocktail, so here is a really easy recipe.


INGREDIENTS

1 Cup Cooked Shrimp
1 Tsp Horseradish
1/4 Cup Ketchup
1 Tsp Lemon Juice



DIRECTIONS

Defrost shrimp, if it is frozen.
In a cup or a sauce bowl, combine horseradish, ketch and lemon juice. Stir well.

For presentation purpose, you may hang shrimp on the rim of the serving bowl/cup.