A Few Recipes from My Kitchen

Here are a couple of recipes for dishes my family loves.  Make all 3 as a full dinner, or serve each up on different nights.

Dinner Menu

Italian-style zucchini fritters

chicken marsala 

rice, lentil, & veggie pilaf

Italian-Style Zucchini Fritters

servings: 4

INGREDIENTS:                                                                                                                                                                                       

2 eggs, beaten lightly

1 zucchini, 3/4 shredded, 1/4 diced

1 Tbs. parmigiana cheese

3-4 leaves of basil, julienne, or 1 tsp. dried basil  

1/4 tsp. salt, dash of pepper
3 Tbs. cornmeal

1/2 c. flour
1/2 tsp. baking soda

1/4-1/2 c. vegetable oil     

             

Italian-Style Zucchini Fritters cont’d

DIRECTIONS:
1.  Beat eggs in a bowl with a whisk until smooth.  Stir in zucchini.  
2   Season with parmigiana cheese,basil, salt and pepper. 
3.  Next gradually add cornmeal, flour and baking soda.  Combine well.
4.  Heat oil in non-stick frying pan or electric fryer to 350-375 degrees.
5.  Drop the batter into the hot oil by the spoonful, making sure not to overcrowd the pan. Cook until fritters are golden brown on each side, approximately 4 minutes per side.
6.  Drain on paper-towel lined plate before serving.
7.  Enjoy!

                             

Chicken Marsala

servings: 4

INGREDIENTS:

1 lb. thinly cut chicken breasts

1/2 c. flour

2 Tbs. butter

1/4 c. olive oil

5 Tbs. marsala wine 

5-8 Tbs. water or stock

                             

Chicken Marsala cont'd

DIRECTIONS:

1. Pound the chicken breasts to a thickness of 1/4 inches.

2. Spread flour on a plate.  Lightly dredge the chicken slices in the flour, shaking off excess.  

3. Heat butter and oil in a large frying pan.  When foam from butter subsides, put the chicken into the pan in one layer.  Brown the slices quickly on both sides , in two batches if necessary.  Remove to a warmed plate.

4.  Pour marsala and water or stock into pan.  Cook over moderate heat, scraping the bottom of the pan.  Add chicken slices to pan and continue moving sauce around and scrapping bottom of pan, while pouring thickening suace of chicken.  DO this for 3-4 minutes.

5.  Serve at once.

**This is a great dish to serve over pasta.  Some variations include, sauteing onions and mushrooms and adding to sauce.   

Rice, Lentil, Veggie Pilaf

2 Tbs. butter

2 Tbs. olive oil

1 onion, diced

1 carrot, diced

3 cloves of garlic, minced

1 c. brown rice

1 c. orzo

1 c. lentils (I use red and green)

1/2 c. white wine

1 can diced tomatoes

4 c. water/stock (I use a veggie bouillon)

Season with: 1/2 tsp salt, dashes of pepper, bay leaf, basil, oregano, or choose your own spices.                             

Variation:  Sometimes I include chicken and Italian sausage into this dish.  Just brown meat first, put off to side, and then add back in when adding water.

Rice, Lentil, Veggie Pilaf cont'd


DIRECTIONS:

1.  Heat oil and butter.  Saute onions and carrots.  Add in garlic.
2.  Into this saute, add rice and orzo.  Stir frequently allowing them to brown.  Next add lentils
3.  Splash in white wine and let sizzle for 30 seconds.  Then add tomatoes and enough stock or water to come about 1/2 inch above pilaf.
4.  Cook on low heat at a simmer until most of the liquid has evaporated, about 30-45 minutes.  The best way to test this is to take a spoonful to taste.
5.  Once rice and lentils are soft to the bite, remove from heat, uncovered and sit for 5-10 minutes.
6.  Scoop into serving dish and ENJOY!