QUINOA-STUFFED PERUVIAN AVCOCADOS

Quinoa Salad:

1 cup water
3/4 cup quinoa
1/4 cup cooked fresh corn kernels
1/4 cup diced tomato
1/4 cup cooked, diced yams
3 tablespoons minced red onion

Lime-Jalapeno Dressing:

1/4 cup olive oil
3 tablespoons lime juice
3 tablespoons fresh cilantro leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 jalapeno pepper, stemmed and seeded
2 ripe avocados
Fresh cilantro leaves

Bring water to a boil in a small saucepan. Rinse quinoa in a fine mesh sieve and add to pot. Cook, covered, over low heat for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
Add corn, tomato, yams and onion to bowl and mix well. Puree all dressing ingredients in a small food processor or blender and stir into salad. Cover and chill for at least 1 hour.
Cut avocados in half and remove pits. Place avocado halves on 4 small plates and top with quinoa salad. Garnish with cilantro leaves.
Serves 4.

HERBED CARROT RING

This recipe is used as a replacement for a rice, pasta, or potato when the menu needs a lighter touch. The ring is an attractive presentation when filled with bright green, stir-fried vegetables.

2 pounds carrots, peeled and cut into 1/2" chunks
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
3 eggs, separated
1/2 teaspoon salt
1/2 teaspoon tarragon
1 tablespoon minced fresh parsley
Pinch of garlic powder and white pepper
4-cup ring mold

Bring a 4-quart pot of water to a boil. Add a pinch of salt and the carrots. Cook until tender but not soft. Drain and let set 5 minutes. Transfer to the work bowl of a food processor and pulse until chopped but not pureed. {The carrots should still have some texture to them but should not be in large chunks.} Transfer to a mixing bowl and set aside.
Melt the butter in a small saucepan. Add the flour and cook until bubbly. Slowly stir in the milk and continue to cook until thickened. Add the salt, tarragon, parsley, garlic powder, and white pepper. Stir in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add to the carrots and mix well.
Beat the egg whites until stiff but not dry and stir 1/4 of them into the carrot mixture. Gently fold in the remaining whites and pour into a well-buttered ring mold. Bake in a boiling water bath in a preheated 350 degree oven for 40-50 minutes.
Serves 6.

GREEN CHILI and CORN SOUFFLE

We like this souffle in combination with the Red Snapper with Jalapeno Lime Marinade. It is also good with corned beef or a glazed ham.

2 tablespoons butter
1 tablespoon flour
1/4 cup cornmeal
1/2 cup chicken stock
4 egg yolks, room temperature
1/2 cup sour cream
1/4 pound jalapeno jack cheese, grated
10 ounces whole kernel corn, fresh or frozen *
2 tablespoons minced green chilies, drained on paper towels
1 tablespoon minced green onion
3/4 teaspoon salt
Dash cayenne
5 egg whites, room temperature
1/4 teaspoon cream of tarter

Melt the butter in a saucepan and stir in the flour and cornmeal. Cook until bubbly. To avoid any lumps, stir in the stock slowly. Cook, stirring constantly, until thickened. Remove from the heat and beat in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add the sour cream, grated cheese, whole corn, drained green chilies, green onion, salt, and cayenne. Mix thoroughly. Beat the egg whites with the cream of tarter until stiff but not dry. Stir 1/4 of the whites into the corn base. Gently fold in the remaining whites and pour into a buttered souffle dish. Place the dish in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake for 40-45 minutes until set. Remove from the oven and serve immediately.
Serves 4-6.

* If using frozen corn, lay out on a paper towel to absorb the ice crystals while you are preparing other ingredients.

MUSHROOM SOUFFLE

On occasion we use a souffle as a substitute for the starch course in our menus. We may be trying to lighten up a menu or to achieve a flavor or texture only a souffle can lend. This souffle is suited to heartier entrees such as Barbecued Beef Tenderloin.

1/2 pound mushrooms, finely minced
1 tablespoon minced shallots
6 tablespoons butter
3 tablespoons flour
1 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne and freshly grated nutmeg
4 egg yolks, room temperature
5 egg whites, room temperature
1 cup coarsely grated Swiss cheese
2 tablespoons freshly grated Parmesan cheese

Place the mushrooms in a kitchen towel {not terry cloth} and twist it to remove any excess moisture. Melt 3 tablespoons of the butter. Add the mushrooms, shallots, and 1/4 teaspoon salt. Cook 5 minutes. Set aside.
Melt 3 tablespoons butter in a large saucepan and stir in the flour. Cook until thick and bubbly. Remove from the heat and slowly stir in the milk until well blended. Add the remaining 1/2 teaspoon salt, the pepper, cayenne, and nutmeg. Mix well. Return to the heat and bring to a boil and cook 1 minute, stirring constantly  Remove from the heat and beat in the egg yolks one at a time-making sure the first is incorporated before adding the next. Combine the egg yolk mixture with the mushrooms.
Beat the egg whites and a pinch of salt until stiff but not dry. Stir 1/4 of the whites and the Swiss cheese into the egg yolk sauce. Gently fold in the remaining egg whites. Pour into a souffle dish that has been buttered and dusted with 1 tablespoon of the Parmesan cheese. Top with the remaining Parmesan cheese. Place in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake 30-45 minutes. Remove from the oven and serve immediately.
Serves 6.

ROSEMARY-BLUE CHEESE POTATOES

This is a recipe we developed with lamb in mind and were very pleased with its pairing with the lamb. The sweet red potatoes gracefully take on the soft accent of the blue cheese.

1 1/2 pounds red potatoes, cut in 1/2" cubes
2 tablespoons butter
2 tablespoons blue cheese
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
Dash of salt, pepper, and cayenne

Cook the potatoes 10 minutes in a pot of rapidly boiling, salted water. Drain and set aside.
Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20-25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well.
Serves 6.

HERBED PARMESAN POTATOES

A quick scan of this recipe's ingredients may not spawn the interest it deserves, but do not pass it by! The accent of the herbs and cheese on a lightly buttered potato is very pleasing.

6 tablespoons butter, melted
2 pounds red potatoes
2-3 teaspoons dried basil *
1/4 cup freshly grated Parmesan cheese

Cut the potatoes lengthwise into 1/2" thick slices.
Without crowding the slices, place on a buttered baking sheet. Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and s drizzle of melted butter. Bake in a preheated 375 degree oven 45 minutes.
Serves 6.

* We often use rosemary or another herb, depending on what accompanies the potatoes.

SOY-SESAME POTATOES

Do not let the simplicity of this recipe mislead you! The finished dish is very full-flavored and an excellent addition to a menu featuring a barbecued entree.

2 pounds red potatoes *
1/2 cup butter, melted
1/4 cup soy sauce
3-4 tablespoons sesame seeds

Combine the butter and soy sauce. ** Brush a baking sheet with melted butter. Cut the potatoes lengthwise into 3/8" slices, and then cut those slices into 3/8" strips. Without crowding them together, place the potatoes on the buttered baking sheet. Brush with the soy butter and sprinkle with the sesame seeds. Bake in a preheated 375 degree oven 40 minutes.
Serves 4.

* If you do not have red potatoes on hand, white potatoes will work. We prefer the sweetness the red potatoes add to the finished dish.

** Any remaining soy butter will hold well when tightly covered and refrigerated.

POTATO and VEGETABLE PANCAKES

The vegetables and herbs in this recipe add additional flavors and texture to the classic French potato pancakes.

6 tablespoons butter
1 cup coarsely chopped mushrooms
 3 small leeks, use white part only, cut in 1/2" julienne
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
6 ounces cream cheese, room temperature
2 tablespoons flour
2 eggs, beaten
6 ounces dry Monterey Jack cheese, diced small
1/2 pound zucchini
1 1/2 pounds potatoes
2-4 tablespoons cream {optional}

Melt 3 tablespoons of the butter in a large skillet. Add the mushrooms, leeks, garlic, thyme, basil, salt, and pepper. Cook until all of the liquid has evaporated. Set aside to cool.
Combine the cream cheese, flour, beaten eggs, and diced dry Monterey Jack cheese.
Cut the zucchini in fourths lengthwise, remove and discard the pith, and grate coarsely. Squeeze in a towel to remove any excess moisture.
Peel the potatoes and grate coarsely. Squeeze in a towel to remove any excess moisture.
Combine the mushrooms and cheese mixtures with the zucchini and potatoes. If the mixture seems too thick, add a couple of tablespoons of the cream. Cook a small amount of the mixture to test the seasonings. Adjust as necessary. Using a 1/3-to 1/2-cup measure, ladle the pancakes onto a buttered grill or into a skillet with melted butter. Cook over medium heat for 2-3 minutes per side, until golden brown and the potatoes are cooked through.
Serves 6.

CHEESY GRATED POTATOES

The complementary flavors of the potato, cheese, bacon, and herbs make this recipe a hit with young and old. If you are lucky enough to have some left after dinner, it reheats easily and is tasty with breakfast or brunch.

3/4 pound bacon
3 pounds potatoes, peeled
1/2 pound Swiss cheese, grated
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced
2-3 teaspoons dried basil
6 whole green onions, minced
1/4 cup minced fresh parsley
6-8 tablespoons butter, melted
1/4 pound Cheddar cheese, grated
3 small tomatoes, seeded and diced
Salt and pepper to taste

Chop the bacon and fry until crisp. Drain on paper towels and set aside.
Boil the potatoes until tender. Drain and chill. When the potatoes are cold, grate them and place in a large bowl. Add 1/2 of the Swiss cheese, the Parmesan cheese, minced garlic, basil, 1/2 of the green onions, 1 tablespoon parsley, and 1/4 cup melted butter. Mix well. If the mixture seems at all dry, add a little more butter. Lightly pat onto a buttered 12" x 18" baking sheet. Top with the bacon, remaining green onions, remaining parsley, tomatoes, Swiss and Cheddar cheese. Drizzle with 2-3 tablespoons melted butter. Bake in a preheated 350 degree oven 20 minutes, until the cheese is melted and the potatoes are heated through.
Serves 8-10.

SPINACH PASTA with WALNUT SAUCE

Here is one of those seemingly endless pasta variations we mentioned earlier! The delicate Spinach Pasta and rich Walnut Sauce are sure to be a winner at your dinner table! We generally serve this with lightly seasoned chicken breasts.

1 1/2 cups white flour
2 ounces frozen spinach, thawed and squeezed dry
1/4 teaspoon salt
4 teaspoons olive oil
1 egg, beaten
2-4 tablespoons cold water
1 recipe Walnut Sauce {recipe follows}

With the exception of adding the spinach to the flour and salt, prepare the Spinach Pasta in the same manner as the Jalapeno Pasta.

WALNUT SAUCE

1/2 cup butter
1 small garlic clove, minced
1 cup finely ground toasted walnuts {about 4 ounces}
2 cups whipping cream
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
Dash salt

Melt the butter in a skillet and add the garlic. Cook, stirring constantly, until the garlic starts to soften, about 3 minutes. Add the ground walnuts, whipping cream, and lemon juice to the pan. Raise the heat and simmer, stirring often, until it starts to thicken. When thickened, remove from the heat and add the pepper, nutmeg, and dash of salt. Mix well. Makes 2 1/4 cups sauce. Toss with the Spinach Pasta and serve.
Serves 4-6.

HOMEMADE PASTA

Pasta, with seemingly endless variations, provides a great accent to a memorable dinner. When you start with a homemade pasta, it takes little else to complete a meal.

1 1/2 cups white flour
1/4 teaspoon salt
4 teaspoons olive oil
2 eggs, beaten
2-4 tablespoons cold water

Combine the flour and salt in the work bowl of a food processor and pulse a couple of times. Add the olive oil and eggs. Process until well blended. With the machine running, add the cold water 1 tablespoon at a time until the dough holds together and forms a ball. Knead in the processor 30 seconds. See Jalapeno Pasta recipe, below, for instructions on rolling out and cooking pasta.
Serves 4-6.

Sesame Pasta: Add 1 tablespoon toasted sesame seeds to the flour. Use 2 teaspoons sesame oil and 2 teaspoons vegetable oil as a substitute for the olive oil. Proceed as above. Sesame pasta nicely complements Marinated Pork Tenderloin or Spicy Teriyaki Chicken.

JALAPENO PASTA

A pasta with a wonderfully distinct flavor! It was developed to accompany the Scallops in Feta Cream Sauce. It is also a heavenly addition to a summer pasta salad.

1/4 cup fresh cilantro leaves
3 good-sized jalapeno peppers, cut in 1/4's and seeded
2 eggs, beaten
1 tablespoon olive oil
2 cups white flour
1/4 teaspoon salt
1-2 tablespoons cold water {if needed}

Place the cilantro in the work bowl of a food processor and pulse 3-4 times. With the machine running, drop in the jalapeno pieces and process until chopped. Add the eggs and olive oil. Pulse until combined. Scrape down the sides of the work bowl. Combine the flour and salt. Add and process until the mixture forms a ball, adding the water, if necessary, 1 tablespoon at a time. Knead in the work bowl for 30 seconds.

By hand: Divide the dough into 2 pieces and cover with a towel. Using one piece of dough at a time, place on a floured board and flatten into a rectangle about 1" thick. Using a heavy rolling pin, roll and turn the dough until it is paper thin. If the dough sticks at any time, lift it and sprinkle some flour on the work surface. Lightly dust the rolled pasta with flour and let it rest for about 10 minutes. Gently roll the sheet of pasta up and cut it to the desired width with a sharp knife. Repeat the process with the remaining dough.

By pasta machine: Divide the dough into 3 equal pieces and cover with a towel. Set the rollers of the pasta machine as far apart as possible. Feed the dough, using one piece at a time, through the first setting 3-4 times. Set the rollers down a notch and feed the dough through 2 times. Continue in this manner until you have reached the fourth notch-dusting the pasta with flour if it seems at all sticky. Cut the pasta with the desired blade of the machine.

To cook: Drop the pasta into a pot of rapidly boiling, salted water. Cook 5-10 minutes, until just tender. Drain and toss with the sauce of your choice.

THREE-PEPPER COUSCOUS

A versatile side dish! When served cold or at room temperature, it is perfect for a picnic or hot summer evening. Try it with chicken or lamb if you need something on the lighter side to round out a menu. The peppers add a dash of vivid color!

3 tablespoons olive oil
1/2 medium green pepper, cut into 1/4" dice
1/2 medium red pepper, cut into 1/4" dice
1/2 medium yellow pepper, cut into 1/4" dice
1 teaspoon minced shallot {about 1 small}
1/4 cup loosely packed fresh cilantro leaves, minced {about 1 tablespoon minced}
1 tablespoon chopped fresh chives
1 1/2 cups quick cooking couscous
1 1/2-1 3/4 cups chicken stock
2 pinches cayenne pepper

Heat the olive oil in a medium-size skillet. Add the diced peppers and the shallots. Saute over medium heat 2-3 minutes, stirring constantly. Remove from the heat and add the chives and cilantro. Set aside.
Place the couscous in a pan that has a tight-fitting lid. Bring 1 1/2 cups stock to a boil. Pour the boiling stock over the couscous. Stir and cover. Set aside 5 minutes. Remove the cover and stir with a large fork to separate the grains. Add the sauteed peppers. Stir and taste. If the couscous seems dry, bring the remaining stock to a boil and add it. Stir to combine. Cover the pan and let set an additional 5 minutes. Remove the cover and stir to separate the grains {if you have used homemade stock you may want to add some salt at this point}. Serve warm or at room temperature.
Serves 6.

SEASONED COUSCOUS

Couscous has become one of our favorite grains to work with. It cooks quickly and lends itself to a variety of seasonings. Couscous may be served either hot, or in a cold summer salad.

1 1/2 cups quick cooking couscous
1 tablespoon seasoned olive oil from the sun-dried tomatoes
2 small garlic cloves, finely minced {about 1 1/2 teaspoons}
1/4 pound medium mushrooms, stemmed, caps sliced {reserve stems for another use}
2 tablespoons sun-dried tomatoes, cut in 1/4" dice
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme {optional}
Dash cayenne pepper
2 cups rich chicken stock
2 tablespoons butter

Place the couscous in a medium-size saucepan and set aside.
Heat the seasoned oil in a medium-size skillet. Add the garlic and heat to release the flavors, but do not let brown. Add the sliced mushrooms and cook until limp. Add the diced sun-dried tomatoes, salt, thyme {optional}, cayenne, and chicken stock. Simmer 1 minute to allow the tomatoes to soften. Bring to a boil and add the butter. Immediately remove from the heat and pour over the couscous. Stir, cover the pan, and set aside for 5 minutes. Remove the cover and stir with a large fork to separate the grains and fluff the couscous. The liquid should all be absorbed and the couscous softened.
Serves 4-6.

MUSHROOM-BARLEY CASSEROLE

We love the texture and the nutty flavor of barley and often choose it as an accompaniment to barbecued entrees. Any leftovers are a wonderful beginnings for a hearty soup!

4 tablespoons butter
1 cup coarsely chopped onion
2 garlic cloves, minced
3 cups sliced mushroom caps
3/4 cup barley
1 1/2 cups beef or chicken stock {or water}
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons minced fresh parsley

Melt the butter in a large skillet. Add the onions and garlic. Cook 5 minutes and add the sliced mushroom caps and barley. Cook an additional 10 minutes, until the barley has started to brown. Stir in the stock, salt, and pepper and transfer to a buttered casserole dish. Bake in a preheated 375 degree oven for 45-60 minutes. Stir in the minced parsley.
Serves 4-6.

WILD and BROWN RICE PILAF

This is often our first choice to accompany Marinated Pork Tenderloin. The crisp texture and slightly sweet flavor are a perfect complement to the very tender pork. It also goes well with turkey, duck, and Cornish hens.

3/4 cup wild rice
Boiling water
3/4 cup brown rice, long or short grain
2 tablespoons butter
2 tablespoons bacon drippings
1 cup chopped celery with leaves
1 cup chopped onion
1 garlic clove, minced
3 cups apple juice
1/3 cup currants or golden raisins
1/3 cup dry sherry
1/2 teaspoon salt
Pepper to taste

Place the wild rice in a saucepan 1-1 1/2 hours prior to cooking. Cover with boiling water and put a lid on the pan. Set aside. Place the currants in the sherry and set aside.
One hour before serving, melt the butter and bacon drippings in a large saucepan. Add the celery, onion, and garlic. Saute briefly. Drain the wild rice. Add wild rice, brown rice, salt, and pepper to the sauteed vegetables. Add the apple juice and bring to a boil. Reduce the heat, cover, and simmer 40-50 minutes {check the liquid level halfway through the cooking and add water if necessary}.* When finished, add the currants and sherry. Mix well. Taste and adjust as necessary.
Serves 6.

* If wild rice has been stored for an extended period of time, it will take longer to cook.

MUSHROOM and PARSLEY PILAF

Many of our guests stay with us for a week or more, and we design our menus to avoid repetition {unless requested!}. This pilaf recipe was created to add the needed variety to our menu.

6 tablespoons butter
4 large shallots, minced
3 large garlic cloves, minced
1 pound mushrooms, caps sliced and the stems minced
1 1/2 cups long grain white rice
3 cups chicken stock
1/2 teaspoon salt {omit if using canned stock}
Pepper to taste
1/2 cup minced fresh parsley

Melt 3 tablespoons of the butter in a saucepan. Add the shallots, garlic, and minced mushroom stems. Saute 3 minutes, stirring constantly. Add the rice, cook, and stir until the rice begins to brown-about 5 minutes. Add the stock and bring to a boil. Reduce the heat, cover, and simmer 15-20 minutes.
Melt the remaining butter and saute the sliced mushroom caps. Stir the parsley and sauteed mushroom caps {along with any pan juices} into the cooked rice. Taste and season with salt and pepper.
Serves 6.

WALNUT RICE

This recipe was developed after we had a wonderful meal at a friend's home. One dish that stood out was a nutted rice. We recreated the dish, which we serve with fish or chicken.

2 tablespoons butter
3 large garlic cloves, minced and divided
1/2 cup chopped celery
1 cup long grain white rice
2 cups chicken stock
Dash cayenne
Salt to taste {omit if using canned stock}
1 tablespoon walnut oil
1/2 cup chopped walnuts

Melt the butter in a saucepan and add the celery and half of the garlic. Saute 2 minutes, add the rice, and cook an additional 3 minutes, stirring constantly. Add the stock and bring to a boil. Reduce the heat, cover, and simmer 15 minutes.
Meanwhile, heat the walnut oil in a skillet and add the remaining garlic and the walnuts. Saute, stirring constantly, until the walnuts start to brown. Remove from the heat.

After the rice has cooked for 15 minutes, remove from the heat. Add the sauteed walnut mixture and cayenne. Taste. Add salt if necessary. Replace the lid and let set to season 5-10 minutes.
Serves 4.

SPAGHETTI SQUASH with DICED TOMATOES

Many times the simplest of preparations produce the most satisfying results!

1 tablespoon butter
1/2 cup chopped onion
3 cups cooked spaghetti squash
1 cup diced ripe seeded tomato {Romas will work in the winter months}

Heat the butter in a heavy-bottomed skillet. Add the onions and saute until softened, stirring constantly, about 5 minutes. Add the spaghetti squash and stir for 5 minutes. Add the tpmatoes and continue to cook an additional 5-10 minutes, until heated through.
Serves 4.

SPICY EGGPLANT and GREEN BEANS

We are always looking for new ways to add color and interest to eggplant as it can be rather bland in its taste and appearance. The oriental accent and the spiciness add interest; the green beans and red pepper add needed color. If you are not overly fond of spicy foods, you may want to reduce the amount of hot chili oil the first time you prepare this dish-it is always easier to add than to subtract a seasoning!

3 tablespoons vegetable oil
1 1/2 teaspoons hot chili oil
2 garlic cloves, minced
1 1/2 teaspoons finely minced fresh ginger root
1 1/2 cups thinly sliced yellow onion
3/4 pound eggplant, peeled and cut into 1/2" cubes
1 pound frozen whole green beans
1/2 large red pepper, cut into 1/4" dice
1 1/4 cups chicken stock
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons sweet rice wine *
1 tablespoon sugar

Heat the vegetable oil and 1/2 teaspoon of the hot chili oil in a large skillet. Add the garlic, ginger, onion, and eggplant, tossing to combine. Cook 2 minutes, stirring constantly. Add 1 cup of the chicken stock and cook 10 minutes over medium heat until the eggplant softens. Stir occasionally. While the eggplant is cooking, place the green beans in a heat-proof mixing bowl. Bring 4 cups water to a boil and pour over the green beans. Let set 1 minute, then drain.
Mix together the remaining 1 teaspoon hot chili oil, the sesame oil, soy sauce, remaining chicken stock, sweet rice wine, and sugar. Add, along with the green beans and red pepper, to the eggplant. Toss to combine. Continue to cook an additional 5 minutes until heated through and the seasonings have blended with the vegetables.
Serves 6-8.

* Rice wine: A sweetened Japanese cooking wine. AJI-MIRIN is the brand we use in salads and marinades. Sake may be used as a substitute.