Ravioli in Vodka Cream Sauce

Ingredients

12 Porcini Ravioli
1/2 oz. Vodka
1/2 cup minced mushrooms
1/2 cup chopped tomatoes
1/4 cup chopped onions
1/8 cup grated parmesan
1/4 cup heavy cream
1 cup homemade tomato sauce
3 tbs butter
Basil, salt & pepper to taste

Precook ravioli and put on the side.  Sauté the butter with the chopped mushrooms, onions and tomatoes till cooked.  Take the tomato sauce and add it to the vegetables.

Mix in the heavy cream, basil, cheese and vodka.

Add ravioli and simmer for a few minutes before serving.

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Carrot Salad

Trimming down our carrot salad recipe that so many of you asked for was not any easy task.  We make a very large quantity at a time and hope that this is the correct breakdown.

1. One bunch of washed and peeled carrots ground in food processor.
2. Add 3/4 cup of sugar, 1/2 cup of white vinegar, 3 tbsp of mayonnaise and 20-25 raisins.
3. Mix and chill.

All measurements might have to be adjusted according to the size of your carrots.

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Pesto-Crusted Salmon

2 chopped Garlic Cloves
2 tblsp. of Pine Nuts
6 cups of lightly packed Basil Leaves
1/2 cup of Olive Oil, plus 4 tsp.
1 1/2 cups of Fresh Bread Crumbs
Salt and Pepper to taste
6 6 oz. skinless Salmon Fillets
1 tblsp. of unsalted Butter cut into 6 pieces

1. In a food processor pulse garlic and nuts, add basil then 1/2 cup oil. Season with salt and pepper and scrape into bowl. Pesto can be made up to 2 days in advance.
2. Stir in 1 cup bread crumbs, pour a thin film of olive oil over mix.
3. Preheat oven to 350º.
4. In a large skillet, heat 2 tbs. of oil, season fillets with salt and pepper then brown them quickly (1 minute) on each side. Let cool to room temperature.
5. Spread each piece with 2 tablespoons pesto and press in bread crumbs.
6. Warm oil in ovenproof skillet and place fillets pesto side down add a piece of butter next to each to brown, about 3 minutes.
7. Bake in oven about 5 minutes and serve pesto side up.

Enjoy!

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Lentil, Tomato and Orange Salad

We all know by now the importance of Legumes in our diet to maintain a healthy colon and bowel as well as a cancer preventative, but sometimes they all seem to taste the same in a boring texture.  The following recipe can be served as an entree or as a side dish and is a really tasty twist to a healthy diet.

Ingredients
1 c. dried Red Lentils
1 tsp. Salt
1/2 c. diced Red Onion
1/2 c. shredded Carrots
2/3 c. Citrus Dressing (recipe below)
1 lb. cut of fresh Tomatoes (cut into chunks)
1 1/2 c. Orange sections

For Dressing:

1. In a small bowl stir together 1/4 cup orange juice, 1 tbsp. curry powder, 1 tsp. salt, 1/4 tsp. white pepper, 1/4 tsp. ginger and 1 tbsp. cider vinegar.

2. Whisk in 1/4 cup olive oil until dressing is slightly thickened.  Yield 2/3 cup.

Preparations:

1. In a large saucepan combine 1 qt. water and salt; add lentils.

2. Bring to boil and reduce to a simmer, uncovered over medium heat until tender (no more than 12 minutes).

3. Drain and place in a bowl with onions and carrots.

4. Add 1/4 cup of dressing toss, and refrigerate for 1 hour.   When ready to serve add tomatoes and 1/2 cup of remaining dressing.

Enjoy!

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Porcini Mushroom Ravioli in a Vodka Cream Sauce

12 Porcini Mushroom Ravioli
1/2 oz. Vodka
1/2 c. minced Mushrooms
1/2 c. chopped fresh Tomatoes
1/4 c. chopped Onions
1/8 c. grated Parmesan Chese
1/4 c. Heavy Cream
1 c. homemade Tomato Sauce
3 tbsp. Butter
Salt & Pepper to your taste
Fresh Basil to your taste

Preparations:

1. Precook the ravioli and put on the side.

2. Saute the butter with the chopped mushrooms, onions, and the tomatoes until cooked.

3. Take the tomato sauce and add it to the vegetables.

4. Mix in the heavy cream, basil, vodka, and ravioli.

5. Simmer for about 4 minutes and serve.

Bon Appetit!

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Pumpkin Bread

1/2 cup oil
2 eggs
1/3 cup water
1 cup pumpkin (fresh or canned)
1 2/3 cup sifted flour
1 1/4 cup sugar
1 tbsp baking soda
1/2 tbsp cinnamon
1/4 tbsp nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts

Preparations:

1. Combine oil, eggs, water and pumpkin.
2. Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.
3. Add to egg pumpkin mixture and chopped nuts.
4. Bake in a greased and floured loaf pan at 350 for one hour or until done (springs back when touched).
   

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