OT: recipes, etc. to Whitney

[Guest guest]

Another idea for cooking oils; I picked

up grape seed oil from Trader Joe's, tastes a lot like olive oil, but a

little thinner, lighter taste so you can use less, it has a high smoke

point. I use it in marinades, salad dressings, etc. It has

antioxidants and polyphenols. If you are allergic to canola, soy

or sunflower oils, you may be allergic to this as well.

Here's a couple of recipes, I'll send

more in the future.

Chicken

with Sun-Dried Tomatoes, Shallots, and Thyme

large skillet (not nonstick)

Ingredients

4 tablespoons olive oil

12 shallots, peeled and quartered

4 stems fresh thyme

3 cloves garlic, minced

4 boneless skinless chicken breasts, cut into strips 2 inches wide by 4

inches long

6 chopped sun dried tomatoes in oil

1/2 teaspoon sea salt

3 or 4 grinds of fresh black pepper

1/2 to 2/3 cup white wine (I didn’t really measure this part, just poured

until it looked good.)

Preparation

1. Warm the olive oil in the skillet

over medium heat. Add the quartered shallots, 2 stems of thyme, and the

minced garlic. Cook until the shallots are translucent.

2. Place the chicken breast pieces

in the pan and continue cooking over medium heat, turning after about 5

minutes. The chicken pieces should be browned on one side.

3. When the shallots are getting

golden brown and a little caramelized around the edges and the chicken

is browned on both sides, add the chopped sundried tomatoes and stir them

in.

4. Sprinkle the salt and pepper

over the chicken and add the white wine and the remaining thyme stems.

Cook until the wine reduces and thickens a bit, about 3 to 5 minutes. Serve

immediately.

Appetizers:

Figs & bacon

Take dried figs and fill them w/cream

cheese add a piece of walnut, wrap in bacon and put a tooth pick thru (or

not) and bake until crisp, I also make them w/o the cream cheese and they're

delicious.

----------------------------------------------------------------

Guacamole

· 3

Haas avocados, halved, seeded and peeled

· 1

lime, juiced

· 1/2

teaspoon kosher salt

· 1/2

teaspoon ground cumin

· 1/2

teaspoon cayenne

· 1/2

medium onion, diced

· 2

tomatoes, seeded and diced

· 1

tablespoon chopped cilantro

· 1

clove garlic, minced

Directions

In a large bowl place the scooped

avocado pulp and lime juice, toss to coat. Drain,

and reserve the lime juice,

after all of the avocados have been coated. Using a potato

masher add the salt, cumin,

and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and

garlic.

Add 1 tablespoon of the

reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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Baked Egg Frittata - Calcium

6 eggs

1 cup milk (I like to use

half milk

and half heavy cream instead)

1 green onion, minced

1/8 teaspoon nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

1 (8 ounce) package shredded

mild cheddar cheese

1/2 lb bacon (fried and

crumbled)

Fry bacon until crisp, then

remove strips and drain. Crumble bacon.

Wisk all other ingredients

together except cheese, and pour into an 8 x 8 inch greased glass pan.

Sprinkle bacon and cheese

evenly over top.

Bake in a preheated 400 degree

oven for 20 minutes, watching so that it does not get too brown.

Garnish with chopped, fresh

parsley.

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