Jalapeño Jelly


This recipe is from Well Preserved by Mary Ann Dragan – it is wonderful! This book offers easy small batch recipes, so if you enjoy preserving, get yourself a copy! I like this jelly with a little cream cheese on a cracker, but I think it would make an amazing PB&J. If you make this use a deep pot – it boils over very easy, I’ve learned the hard way, or should I say to uber sticky way. I’m lazy and like hot peppers, so did not seed or remove the ribs from the peppers, I just toss them in the food processor.

30 – 40 medium jalapeño, finely minced in food processor
1 1/2 c cider vinegar
6 c sugar
1/2 tsp salt
Two 3 oz pouches of liquid pectin
A few drops of green food coloring

Prepare the preserving jars.

Combine peppers, vinegar, sugar and salt in a large pot. Bring to boil over high heat, stirring occasionally. Once mixture comes to full boil, stir constantly, boil for 5 minutes. Stir in pectin, and when it returns to full boil, boil exactly 1 minute.

Remove from heat. Stir for 3 – 5 minutes to keep well combined, add food coloring.

Poor the jelly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe clean and seal according to manufacturers directions. Process in boiling water bath for 5 minutes.

Makes 6 – 7, 8 oz jars

Steamed Eggplant with Garlic


Let me just say this, I love Patricia Wells! Her recipes are easy and oh so tasty, she is a culinary genius and accessible to those of us that have not been to cooking school. This recipe is wonderful – the eggplant is delicate, the garlic adds a punch and the buttermilk dressing adds sweetness and creaminess – basically a party in your mouth.

2 – 3 small japanese eggplants, sliced 1/4 inch thick (about 1 lb)
4 cloves of garlic minced
1/2 c buttermilk
2 Tsp olive oil
1 TBSP Dijon mustard
1/4 tsp salt
1 tsp fresh thyme leaves

In a glass jar combine buttermilk, Dijon, oil, salt and thyme, shake well. Let sir in fridge for 1 hour to deepen the flavors.

Bring 1 quart of water to a simmer in the bottom of a steamer. Place eggplant slices, slightly overlapping on steaming rack. Cover and steam 15 minutes. Transfer to a platter. Sprinkle with garlic, season with salt and drizzle with 2 TBSP dressing. Toss gently to coat. Serve immediately.

4 servings
1 WW PP per serving.

Veal Scallopini in Caper Brown Butter Sauce


This is the ultimate weeknight main, as it literally takes less than 5 minutes to cook! …and it tastes amazing!

8 oz veal Scallopini
1 – 2 TBSP capers, drained
2 TBSP butter
1 TBSP lemon juice

Salt and pepper Scallopini. Spray large skillet with olive oil spray, heat on medium high. Add veal and cook 1 minute per side. Remove from pan.

Add butter, scraping brown bits from pan, cook 1 minute, add capers. Stir and cook for 1 more minute until butter starts to barley brown. Remove from heat, add lemon juice, stir and poor over veal.

2 – 4 Servings.
5 WW PP per serving (4 servings).

Spinach with Pecorino and Pine Nuts


This dish is delicious, even my hubby who is not a huge fan spinach loved it. This recipe is adapted from La Cucina Italiania.

3 TBSP pine nuts, toasted
1 1/2 lbs spinach
1 TBSP olive oil
2 oz Pecorino, grated
1/8 tsp curry powder

Bring large pot of salted water to a boil. Add spinach, cook 1 minutes until just wilted. Drain and squeeze out excess water.

Hear broiler. In a large grating dish spread 1/2 spinach drizzle with 1/2 the olive oil and cheese, repeat.

Broil for 2 -3 minutes, turning the dish every minute. Top with pine nuts.

Serves 4.
2 WW PP per serving.

Pasta with Langostines and Mint


This recipes comes from my favorite cooking magazine, La Cucina Italiana. The mint really adds something special to this dish.

1 lb pasta
3 TBSP olive oil
2 TBSP shallots, finely chopped
1 lb peeled Langostines (or shrimp)
1/2 c dry white wine
Zest from one lemon
1/2 c finely chopped mint

Cook pasta according to directions on package.

In a large skillet, 1 1/2 TBSP olive oil over medium heat, reduce to low and add shallots, cook until softened, about 3 minutes.

Add Langostines, stir to coat in oil cook 1 minute. Add wine and increase to medium high heat, cook 2 minutes until Langostines are opaque. Remove from heat and stir in zest.

Drain pasta, add to Langostines, stir in 1 1/2 TBSP olive oil and mint. Season with salt and pepper.

Serves 4.

Zucchini Patty Pita


I adapted this recipe from Whole Living – cut back a few breadcrumbs and used less olive oil to make it a little healthier. This little patties are delicious and super quick to whip up.

1 can garbonzo beans, drained and rinsed
3/4 c breadcrumbs
1 Zuk, grated
1 small red onion, grated
2 Egg whites, or one egg
1 tsp salt
1/8 c olive oil
1 c Greek yogurt
1 c Mint leaves
4 Pitas halved

Mash chickpeas in a bowl, until smooth. Stir in breadcrumbs, Zuk, onion, egg and salt. Form into 8 patties.

Sauté in oil over medium high heat until golden brown and crisp, about 2 -3 minutes per side.

Half pitas, stuff with pattie, lettuce, yogurt and mint.

8 servings
4 WW PP per serving

Pasta with pancetta


When it comes to food I have many weaknesses but nothing comes close to pasta. This dish is perfect for a night when your too tired to cook. The combo of a little heat and a lot of salt is heaven.

8 oz dried pasta of your choice
4 oz pancetta, diced
1 c grated asiago
Red pepper flakes to taste
Black pepper to taste

Bring a large pot of heavily salted water to a boil, cook pasta as directed on package.

In a 12 in skillet cook the pancetta till crisp and add a pinch or two of red pepper flakes. When the pasta is done add to skillet, I use a slotted spoon. Add 1/4 c – 1/3 cup pasta water and stir in cheese, combining well. Cover for 1 minute over low heat until pasta water is absorbed. Finish with black pepper and serve.

Serves 2.