Strawberry Almond Tart

Crust

2 C graham cracker crumbs
2 T sugar
2 T butter, melted
4 t water
Cooking spray
Filling
2/3 C light cream cheese
1/4 C sugar
1/2 t vanilla extract
1/4 t almond extract
Topping
5 C strawberries, divided
1/3 C sugar
1  1/2 t cornstarch
1 T fresh lemon juice
2 T sliced almonds

Preheat oven to 350°.
Mix graham cracker crumbs with sugar, butter and water. Press into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned;  cool completely.

For filling, combine cream cheese, sugar and extracts in a medium bowl; stir until smooth. Spread mixture evenly over crust.

For topping, place 1 cup strawberries in blender and puree. Combine strawberry puree, sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Toast almonds in an ungreased frying pan over medium heat, stirring often, about 1 to 2 minutes.  Almonds are toasted when they just begin to smell toasted.  Watch carefully, as they can burn quickly.

Slice remaining strawberries and combine with juice; toss to coat. Arrange berries, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge. Cover and chill 3 hours.

Split Pea Soup

I prefer yellow split peas, but they can be hard to find.  If you must, you can substitute green split peas.

1 pound yellow split peas
1 meaty hambone
1 1/2 C chopped onion
1 t salt
1/4 t fresh ground pepper
1/4 - 1/2 t dried marjoram - I use closer to a 1/2 t
1 C celery, sliced
1 C carrots. sliced

Rinse peas and combine with 2 quarts water, the ham bone, onion, salt, pepper and marjoram.  Bring to a boil.  Cover and reduce the heat so it justs simmers;  do not let it boil.  Simmer for 1 1/2 to 2 hours, stirring occasionally until peas are dissolved.  Remove ham bone from pot and let cool slightly.  Remove the meat from the bone and cut into bite-size pieces.  Return meat to pot with celery and carrots.  Cook slowly, uncovered until vegetables are tender and soup has thickened some, about 45 minutes.

Crustless Mini Quiches

2 t olive oil
1/2 C onion, sliced
1 garlic clove, minced
2 C asparagus, chopped

6 eggs, lightly beaten
1 1/4 C fat free milk
4 ounces Swiss cheese, shredded
2 T fresh parsley, chopped
2 t Dijon mustard
1/2 t salt
1/4 t black pepper, freshly ground

1 T Parmesan cheese, grated

Sauté onion, garlic and asparagus in olive oil until just tender ( 1-2 minutes). Mix remaining ingredients, except parmesan cheese, in a large bowl.  Add vegetables and stir.  Spoon into a cupcake pan that has been sprayed with cooking spray.  Dust with parmesan cheese.  Bake in a preheated 375 oven for 30-35 minutes, until firm.

Eggplant Parmesana

2 C fresh breadcrumbs (instructions follow)
2 T fresh flat-leaf parsley, finely chopped
1 T fresh oregano, finely chopped
2 t fresh thyme
Salt and pepper
2 large eggs
1 large eggplant, cut into 1/2-inch-thick round slices
1/4 C flour
olive oil
4 C Roasted Red Pepper  and Tomato Sauce (recipe follows)
1/4 C grated mozzarella
1/4 C grated fontina
1/4 C grated parmesan (fresh)
8 -10 large basil leaves, cut

Lightly butter a 9 x 13 baking dish and set aside

Mix the spices, 1/2 t salt and 1/4 t fresh black pepper in a shallow bowl.  In another bowl, beat the eggs with 1 T water.

Heat 1/2-inch of oil in a large saute pans over medium heat.  Season the eggplant on both sides with salt and pepper. Dredge in the flour, tapping off excess, then dip it in the egg, and then in the bread crumb mixture until egg is covered.  Repeat with the remaining eggplant.  Working in small batches, fry the eggplant slices, turning only once, until golden brown, 3 - 4 minutes per batch. Transfer to a paper towel-lined baking sheet.

Cover the bottom of the prepared baking dish with 2 C of the tomato sauce and arrange the eggplant over the sauce in one layer, if possible. Layer the eggplant with 2 C more sauce and the grated cheeses.  Top with basil. Bake in a 400 degree oven until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Fresh Bread Crumbs

Day old french or Italian bread

To dry out the bread crumbs, place bread slices on a large baking sheet and bake for 5 minutes in a 300 degree oven.  Process in a blender until crumbs.  Turn off the oven and return the bread crumbs to the baking sheet and let sit in the oven for 30 minutes or until dry.

Roasted Red Pepper and Tomato Sauce 

3 red peppers
3 T olive oil
2 C yellow onion, chopped
4 cloves garlic, diced
1/2 t flaked red pepper
1 (28-ounce) can whole tomatoes
2 (28-ounce) cans crushed tomatoes
3 T fresh basil leaves, cut
1 T fresh oregano, chopped

3 T fresh flat-leaf parsley, chopped
1 T honey

Salt and pepper

To roast the red peppers, cut peppers in half; remove seeds and membrane. Flatten peppers cut-sides down on foil-lined baking sheet. Broil about 20 minutes, rearranging pan in oven, until evenly charred.  Place peppers in sealed plastic container for 15-20 minutes to loosen skins. Remove and discard skins and chop peppers.

Saute the onion in the olive oil in a dutch oven until soft (do not brown), 15 - 20 minutes. Add the garlic and red pepper flakes and saute an additional minute.

Add the red peppers and tomatoes, crushing the whole tomatoes; bring to a boil and cook, stirring occasionally, until thickened, about 45 to 60 minutes. Process the mixture in a food processor until smooth. Return the mixture back to the pot, add the spices, honey and season with salt and freshly ground pepper. Simmer an additional 10 minutes. 

Makes 8-10 cups of sauce.

Cucumber, Pea Pod and Tomato Salad

This is a quick and easy salad.  I used bottled dressing to make it even faster.

1 large Cucumber, sliced
1 lb. Sugar Snap Peas
1/2 pint Cherry or Grape Tomatoes
1/4 C Red Onion, diced
2 T prepared dressing, Italian or Balsamic












Remove the bud end from the snap peas, including the hard tip.  Quarter or Sixth the tomatoes.  Toss all together in a bowl just before serving.  Serve with fresh ground pepper.