Dayrecipe Food Community

Denise Anderson, Lexington, Ky.
“I created this chili when my husband and I were trying to eat less meat.”

Makes 6 servings.

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, sliced into thin coins
• 1 green bell pepper, coarsely chopped
• 2 each small zucchini and small yellow squash, cut into 1/2-inch dice
• 1 can (28 ounces) crushed tomatoes
• 2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
• 1 can (15 1/4 ounces) corn, with liquid
• 6 ounces tomato paste
• 1 can (4 ounces) chopped green chiles, with liquid
• 6 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 tablespoons sugar
• 1 to 2 teaspoons salt, to taste
• 1/2 teaspoon pepper
• sour cream (for garnish), optional
• grated cheddar cheese (for garnish), optional

DIRECTIONS 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.

2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

I enjoy the flavor of a bit of alcohol from time to time but for me it has to be really tasty and decidedly on the light side (read very little). I’ll be the first to admit that this is a girlie drink that is really more of a milk shake than and alcoholic beverage but I don’t care, I like it this way. Now that’s not to say that if you like the sound of the mix but would really like it a lot more intense that you can’t up the booze to any degree that you fancy because you can. Use as much as you like, with my blessings.

SERVES: 2

INGREDIENTS:

• 1/2 pint Caramel Ripple ice cream (or Butterscotch Ripple ice cream)
• 1/2 ounce Mozart Black Liqueur (it’s a dark chocolate liqueur)
• 1/2 ounce Caramel Schnapps (or Butterscotch Schnapps)
• 1 ounce black coffee
• sugar as and if you like

DIRECTIONS:

1. Soften the ice cream.
2. Add the Mozart Black, Caramel Schnapps and the black coffee.
3. Stir together until well blended.
4. Pour into a pretty glass and enjoy.

TIP:

Mine separated and I’m not really sure why. It looked fine when I first mixed it but then I put it in the blender thinking that it would make it really creamy but it came out separated. I don’t know if it was the blender or the fact that I used sugar free ice cream. Either way, it didn’t effect the taste but I think it would look nicer if it stayed together.

Makes 6 servings.

INGREDIENTS

• 24uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
• 1/3cup cornstarch
• 3/4teaspoon salt
• 1/2teaspoon cayenne pepper
• 2cups sweetened shredded coconut
• 3large egg whites
• vegetable oil (for deep-frying)
• pineapple-apricot salsa

DIRECTIONS Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

Makes 4 servings.

INGREDIENTS

• 2teaspoons olive oil
• 3garlic cloves, minced
• 2cups penne pasta
• 3cups 1-inch broccoli florets2cups purchased marinara sauce
• 1cup (packed) coarsely grated low-fat mozzarella cheese
• 1/2cup low-fat ricotta cheese
• 1/2cup chopped fresh basil
• 2tablespoons grated parmesan cheese

DIRECTIONS Stir oil and garlic in small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender, about 11 minutes. Add broccoli; cook 1 minute. Drain.

Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to 11×7x2-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over.

Preheat oven to 400°F. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.

The pink-peppercorn garnish gives this chilled soup a pretty spring look.

Makes 6 servings.

INGREDIENTS

• 4 1/2cups water
• 2large leeks (white and pale green parts only), halved, thinly sliced
• 1 1/2teaspoons curry powder
• 2 1/2pounds asparagus, trimmed,cut into 1-inch pieces (about 6 cups)
• 18-ounce container crème fraîche or sour cream
• 6tablespoons chopped fresh dill1tablespoon whole pink peppercorns (optional)

DIRECTIONS Bring 4 1/2 cups water, sliced leeks, and 3/4 teaspoon curry powder to boil in medium pot over medium-high heat. Boil 5 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly. Set aside 2 tablespoons crème fraîche; stir remaining crème fraîche, 4 tablespoons chopped dill, and 3/4 teaspoon curry powder into soup. Puree in batches in blender until smooth. Strain soup into large bowl. Season soup to taste with salt and pepper. Refrigerate until cold, about 4 hours, or up to 1 day.

Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.