Blog

Ingredients

2 eggs
2/3 cup all-purpose flour
1/2 cup white wine
2/3 cup milk
1/2 teaspoon salt
1 green onion, chopped
3/4 cup shredded Swiss cheese
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese

Directions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9 inch pie plate.

In a medium bowl, beat eggs until light. Mix in flour, wine, milk, salt, green onion, Swiss cheese and butter or margarine. Pour mixture into prepared pie plate, and sprinkle Parmesan cheese on top.

Bake for 30 to 35 minutes, or until puffed and golden brown. Let cool, slice into 16 wedges, and serve.

Ingredients

4 (6 ounce) fillets red snapper
3 tablespoons vegetable oil
1 tablespoon dried thyme
4 large mushrooms, cleaned and diced
1 tablespoon butter
1 lemon, juiced
4 medium tomatoes
2 cloves crushed garlic
salt to taste
ground black pepper to taste
4 sprigs fresh thyme
4 tablespoons white wine
1 egg white, beaten

Directions

Preheat oven to 375 degrees F (190 degrees C).

Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.

In a saucepan, saute the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.

Peel and seed the tomato. In a small saucepan, saute the tomatoes with garlic. Saute until soft and season with salt and pepper.

Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.

Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.

Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.

Ingredients

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup chopped green bell pepper
1/2 cup diced yellow bell pepper
1/2 cup chopped fresh mushrooms
1/2 cup chopped white onion
1 (8 ounce) package dry penne pasta
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese

Directions

Preheat the oven broiler.

In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.

Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.

Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.

In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

Ingredients

3 tablespoons vegetable oil
2 red bell peppers, julienned
1 bunch green onions, sliced diagonally into 1/2 inch pieces
2 cups chicken broth
2 cups vegetable stock
2 tablespoons soy sauce
2 teaspoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons cornstarch
3 tablespoons water
1 teaspoon sesame oil
1/2 pound snow peas
1 pound firm tofu, cubed
1 (8 ounce) can sliced water chestnuts, drained

Directions

Heat oil in large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes.

Add chicken broth, vegetable stock, and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes.

Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water, and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas (if using); cook for about 5 minutes or until thickened and bubbly.

Add tofu, frozen snow peas (if using), and water chestnuts. Gently heat through.