In a recent newsletter from Bedrock Press, Janice taught me more about broccoli than even I am sure I want to know! Broccoli is one of those vegetable you either love or hate. Janice reminded me of the famous quote by George Bush, Sr when he said he hated broccoli, he was President of the US, and wasn’t gonna eat any more broccoli! I remember that, and still get a laugh out of it.

Broccoli is high in Vitamin K, lots of great vitamins and minerals, and is plentiful in antioxidants and beta carotene. I like it simply steamed in our Oster steamer, but also love it made into broccoli and cheese soup. It is great in salads, and also a lot of people enjoy it raw with a dipping sauce. And it is good for you…

The following recipe from Janice has the usual Cajun twist and is easy to make. I always try out her recipes as soon as I get them in her newsletters, and can vouch for this tasty dish. She recommends serving it with steamed broccoli and breadsticks. I concur…

Enjoy!

Crab Fondue for Two

1 T. butter or margarine
2 T. minced shallot
3 T. dry white wine
1 c. half-and-half or light cream
8 oz. cream cheese, room temperature, cut into pieces
4 oz. white cheddar cheese, shredded
Juice of one lemon
1/2 tsp. Cajun/Creole seasoning
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
8 oz. crabmeat

2 c. fresh broccoli florets
Breadsticks

Melt butter in a saucepan over medium heat. Saute shallots
briefly. Add wine, half-and-half, cream cheese and cheddar
cheese. Stir until cheese is melted and mixture is smooth.
Stir in lemon juice, seasoning, mustard and Worcestershire
sauce. Pick through crabmeat and discard any pieces of shell
or membrane. Stir crabmeat into sauce. Serve while hot and
bubbly with broccoli and breadsticks. Yields 2 servings.

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

Peace,

Charlie~

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Life gets in the way. I fear I have sadly neglected my most favorite site while in the process of getting my Rosie’s store open. Bella Grande will be an elegant, upscale store for women to shop and enjoy themselves. Rosie has a lot of good ideas, and they are coming to fruition. Meanwhile, my internet resposibilities suffer…

Neither here nor there, I guess. It all amounts to a great deal of revenue for Allnut Enterprises, our extremely diverse organization. We sat last night with a tot of Captain’s and discussed the rhythm of days. We had worked in the store until 11 PM, and needed to unwind a bit. It amazes me what we have accomplished in a few months!

I found this recipe in the Tribune, and full credit is given to them for it. It is an elegant simple meal that is filled with wonderful flavors and aromas. I made it the other night, and really enjoyed it. I prefer the Oriental taste above all others, and have made my own additions to the dish. So, I used Kikkoman’s soy sauce in this dish. One should of course make the meal as listed in the beginning, to have an idea of what you would prefer to add or subtract. That is the joy of cooking…

Enjoy!

Beef with four onions

Preparation time: 5 minutes
Marinating time: 20 minutes
Cooking time: 10 minutes
Servings: 2

Ingredients:
3/4 pound sirloin steak, sliced paper-thin
2 cloves garlic, minced
2 Tbsps. soy sauce
1 piece (1-inch long) ginger root, peeled, minced
3 Tbsps. vegetable oil
2 green onions, cut into 2-inch lengths
1 large yellow onion, sliced
2 Tbsps. minced chives

Tips: A Chinese-style soy sauce may be too intense; if using, reduce the quantity to 1 tablespoon. Any cut of boneless beef works here, especially if you cut the meat into thin strips. You can place meat in the freezer 30 minutes to firm it for easier slicing.

1. Combine the steak, garlic, soy sauce and ginger in a bowl; marinate 20 minutes.

2. Heat oil in a large skillet or wok over high heat; stir-fry the beef mixture until the slices are nearly cooked through, about 3 minutes. Remove beef to a plate. Add the onions and the green onions to skillet. Stir-fry until onions are soft, about 4 minutes, adding more oil if necessary to prevent sticking.

3. Return the beef to the pan; lower heat to simmer. Simmer 2 minutes so flavors mingle. Garnish with chopped chives. Serve hot.

Nutrition information per serving:
445 calories; 58 percent of calories from fat; 28 grams fat; 6 grams saturated fat; 74 mg. cholesterol; 11 grams carbohydrates; 36 grams protein; 1,080 mg. sodium; 2 grams fiber.

Peace,

Charlie~

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OK, I admit it. I love Chef Boyardee’s Ravioli. I know, I know! I advocate for many styles of cooking and recipes that are both easy and quick to prepare.

But there was a time in my life when I lived alone, was always on the go, and never had time to eat, let alone prepare a meal. Sure, on Sunday morning I would cook a big pot of chili, or bean soup, or maybe make a big skillet of Swiss Steak. But I always loved Chef Boyardee Ravioli. That, along with hot dogs, made up my menu on a lot of days.

Finding this old recipe brought back memories of those times. I haven’t made this in a while, but it is a very good recipe that is not only easy to prepare, but very good in the bargain. And kids really love it. I have made it on many occasions for my grandkids…

Ravioli Lasagne

1 pkg (9 oz) Contadini refrigerated beef and garlic ravioli.
1 cup low fat ricotta cheese
1 cup frozen chopped spinach, thawed and squeezed dry.
1 egg, lightly beaten
1 3/4 cups of your favorite marinara sauce. (I use Paul Newman’s)
1/3 cup Parmesan cheese.

Cook ravioli according to package directions, drain and keep warm, divide into two portions
Combine ricotta cheese, spinach, and egg in a medium bowl.
Layer half of ravioli and half of marinara sauce in a greased 8X8-inch baking dish.
Spread cheese filling over sauce.
Repeat for second layer, and sprinkle with cheese.

Bake in a preheated 359 degree oven for 25-30 minutes or until cheese is golden brown.
Let stand for 10 minutes before serving.

Great with a small tossed green salad and garlic bread.

Enjoy…

Peace,

Charlie~

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