Seafood Vindaloo


Seafood Vindaloo

Seafood Vindaloo

This recipe, Seafood Vindaloo, came from “My Daily Moment”, that was on my PC.  It suggests using shrimp as the main ingredient, but you can use any type of seafood.  Remember, this dish isn’t for the faint of “HEAT.”  Proceed with caution if you aren’t accustomed to spicy cuisine.


Seafood Vindaloo Recipe

Seafood Vindaloo

1 Tbsp. olive oil

2 onions, chopped

1 Tbsp. fresh lemon juice

2 tsp. Madras curry powder

1 tsp. cumin seeds

1/8 tsp. cayenne

1 ½ plum tomatoes, chopped

2 Tbsp. sugar

2 Tbsp. minced peeled fresh ginger

2 garlic cloves, minced

1 ½ lb. medium shrimp, peeled and deveined

¾ tsp. salt


Heat oil in large nonstick skillet over medium-high heat.  Add onions, lemon juice, curry powder, cumin seeds and cayenne; cook, stirring occasionally, until onion soften, 4 to 5 minutes.

Stir in tomatoes, sugar, ginger and garlic; cook until tomatoes soften 5 to 6 minutes.

Add shrimp and cook until opaque, 4 to 5 minutes.  Stir in salt; and serve at once.   From start to finish, it should only take 30 minutes.            4 servings

You can serve rice with this dish.


(Recipe for the Seafood Vindaloo, was on “My Daily Moment”, July 20, 2014)


Grilled Shrimp Panzanella


Grilled Shrimp Panzanella

Grilled Shrimp Panzanella

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I like to liven up typical tossed salad with grilled shrimp, bread cubes and feta cheese.  The colorful dish is an attractive addition to pastry buffets.  * This recipe is Diabetic Friendly! *

                 Veronica Callaghan                                                                       Glastonbury, Connecticut


Grilled Shrimp Panzanella Recipe

Grilled Shrimp Panzanella

1 ½ cups Light Italian Dressing, divided

1 lb. uncooked jumbo or medium shrimp, peeled and deveined

1 loaf (14 oz.) ciabatta bread, halved lengthwise

8 cups torn mixed salad greens

3 plum tomatoes, quartered

1 cup (4 oz.) crumbled feta cheese

1 medium red onion, chopped

½ cup chopped ripe olives

4 garlic cloves, minced


Pour 1 cup salad dressing in a large resealable plastic bag.  Add the shrimp; seal bag and turn to coat.  Refrigerate for 30 minutes.

Meanwhile, brush bread with ¼ cup salad dressing.  Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted.  Cut bread into cubes; set aside.

Drain and discard marinade.  Thread shrimp on four metal or soaked wooden skewers.  Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.

In a large bowl, combine salad greens and remaining dressing toss to coat.  Add tomatoes, cheese, onions, olives, shrimp and bread cubes; toss to combine.               12 servings


(Recipe for Grilled Shrimp Panzanella was on, 2014)


Lemon-Garlic Cream Fettuccine

Lemon-Garlic Cream Fettuccine

Lemon-Garlic Cream Fettuccine


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I’ve been making this for the family for years.  It’s both simple and indulgent enough to make it a go-to recipe.

       Anne Miller                                                                        Glenfield, New York


Lemon-Garlic Cream Fettuccine  Recipe

Lemon-Garlic Cream Fettuccine

3 tsp. grated lemon peel

2 tsp. minced fresh parsley

2 garlic cloves, minced

8 oz. uncooked fettuccine

Sauce:   ¼ cup butter

1 small onion, chopped

2 garlic cloves, minced

1 tsp. grated lemon peel

½ cup heavy whipping cream

¼ tsp. salt

1/8 tsp. pepper

4 oz. cream cheese, cubed

2 Tbsp. lemon juice

2 plum tomatoes, chopped

2 tsp. minced fresh parsley

Grated Parmesan cheese, optional


In a small bowl, mix lemon peel, parsley and garlic.  Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender.  Add garlic and lemon peel; cook 1 minute longer.  Stir in cream, salt and pepper.    Whisk in cream cheese until melted.  Remove from heat; cool slightly.  Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine.  Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.          4 servings


(Recipe for Lemon-Garlic Cream Fettuccine was on, 2014)


Falafel with Tzatziki Sauce

Falafel with Tzatziki Sauce

Falafel with Tzatziki Sauce


Stuff the crispy, high-protein chickpea patties into a pita filled with lettuce, tomatoes and olives.  Top it off with our tzatziki sauce, and you have a nutritious meal that will keep you going the distance.


Falafel with Tzatziki Sauce Recipe

Falafel with Tzatziki Sauce

16 oz. dried chickpeas, soaked overnight

2 cups chopped onion

6 Tbsp. minced garlic

¼ cup chopped cilantro

1 tsp. salt

2 tsp. ground coriander

1 tsp. ground cumin

Ground black pepper, to taste

Olive oil (for frying), as needed

5 each 6 ½ pita breads

5 leaves romaine lettuce, torn in half

2 plum tomatoes, sliced and cut in half

¼ cup nicoise olives, sliced

Tzatziki sauce

Drain the chickpeas, then puree in a food processor until smooth.  Transfer to a large mixing bowl.

Stir in the onion, garlic, cilantro, salt, coriander, cumin and pepper.

Divide an shape the mixture to form 40 patties (1 3/4 inch by ½ inch).  Fill a skillet with olive oil to a depth of ½ inch, and heat to 350 F.  Working in batches, fry the patties until golden brown on both sides and cooked through, about 2 minutes on each side.  Drain on absorbent paper towels.

Heat the pitas and slice in half to form a pocket.

To assemble, place lettuce, tomato and olives in a pita half, along with falafel patties and tzatziki sauce.

Serve on a heated platter.             10 serving (4 patties per serving)


Tzatziki Sauce

Tzatziki Sauce

½ cup plain Greek yogurt

½ cup sour cream

½ cup peeled, grated cucumber, squeezed dry

1 tsp. minced garlic

1 Tbsp. extra virgin olive oil

1 Tbsp. chopped mint leaves or fresh dill

Juice on ½ lemon

1 tsp. lemon zest

Salt, as needed

Freshly ground black pepper, as needed

Combine the yogurt, sour cream, cucumber and garlic in food processor and puree until smooth.  Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice and lemon zest.  Stir until combined and season to taste with salt and pepper.  Keep refrigerated.               1 ¼ cups


(Recipe for Falafel with Tzatziki Sauce came from the USA Weekend, January 31- February 2, 2014)


Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna


I cooked up this fresh tasting lasagna for vegetarian customers at a local grocery store, where I work part-time.

            Sam Hunsaker                                                                  Lawrence, Kansas


Vegetable Lasagna Recipe

Vegetable Lasagna

5 plum tomatoes, chopped

1 ½ cups sliced fresh mushrooms

1 medium sweet red pepper, julienned

1 small yellow summer squash, cut into ¼ inch slices

1 small zucchini, cut into ¼ inch slices

1 medium carrot, shredded

1 small onion, chopped

3 garlic cloves, minced

¼ cup olive oil

1 can (12 oz.) tomato paste

1 cup vegetable broth

2 Tbsp. brown sugar

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. salt

½ tsp. dried thyme

¼ tsp. pepper

1 egg

1 cup (8 oz.) ricotta cheese

6 lasagna noodles, cooked and drained

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup shredded Parmesan cheese

2 Tbsp. grated Romano cheese

2 tsp. Italian seasoning

In a large saucepan, sauté the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender.  Stir in the tomato paste, broth, brown sugar and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

In a large bowl, combine the egg and ricotta cheese.  Spread 1 cup vegetable mixture in a greased 8 inch square baking dish.  Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1 ½ cups vegetable mixture and two more noodles.  Top with remaining ricotta mixture, noodles and vegetable mixture.

Sprinkle with cheese and Italian seasoning.  Bake, uncovered, at 350 F. for 30-35 minutes or until bubbly and the cheese is melted.  Let stand 5 minutes before cutting.          4-6 servings


(Recipe for Vegetable Lasagna came from


Rustic Tomato Cheese Tart

Rustic Tomato Cheese Tart

Rustic Tomato Cheese Tart

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


My fresh tomato tart is perfect when you want to taste of summer any time of yearThe crust stays nice and crisp and the toppings are bursting with garden-fresh flavor!

                Moji Dabney                                      Egg Harbor Township, New Jersey


Rustic Tomato Cheese Tart Recipe

Rustic Tomato Cheese Tart

7 sheets phyllo dough (14×9 inches)

1/3 cup olive oil

7 Tbsp. crumbled goat cheese

1 cup thinly sliced sweet onion

1 cup (4 oz.) shredded fontina cheese

4 plum tomatoes, thinly sliced

2 Tbsp. minced chives

1 Tbsp. minced fresh basil or 1 tsp. dried basil

¼ tsp. salt

¼ tsp. pepper

Place one sheet of phyllo dough on a parchment-lined baking sheet.  Brush with oil and sprinkle with 1 Tbsp. goat cheese.   (Keep remaining phyllo covered with plastic wrap and damp towel to prevent it from drying out).  Repeat layers, brushing oil all the way to edges.

Sprinkle onion over top to within 1 inch of edges; sprinkle with fontina cheese.  Arrange tomato slices in a slightly overlapping pattern over fontina cheese.  Sprinkle with chives, basil, salt and pepper.  Bring up edges of tart over filling.

Bake at 375 F. for 30-35 minutes or until is golden brown.            12 servings


(Recipe for Rustic Tomato Cheese Tart was in


Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup

This recipe for Italian Wedding Soup was given to me Ira Donewitz.  Ira woks with my husband and anytime he sees a recipe (cookies, desserts or this one) that he thinks I would like to have, he gives it to my husband.  This recipe came from Ira – I would like to thank him for it – and hope you all enjoy it.

Italian Wedding Soup Recipe

Italian Wedding Soup

1-  3 1/2 -4 lb. chicken

2 carrots, peeled and trimmed

2 rib celery

2 cups canned whole peeled plum tomatoes


½ cup acine de pepe (frog’s-eye) or other round pasta

1 bunch escarole, washed and coarsely chopped

½ lb. ground beef

1 egg yolk

2 Tbsp. dry bread crumbs

1 Tbsp. freshly grated parmigiano-reggiano

1 Tbsp. freshly grated romano

Leaves from 2 sprigs parsley, chopped

1 clove garlic, peeled and finely chopped

¼ tsp. dried oregano

Freshly ground black pepper

Put chicken, carrots, celery, tomatoes, 14 cups water, and salt to taste into a large pot.  Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce heat to medium-low.  Simmer until chicken is just cooked through, about 40 minutes.

Meanwhile, cook pasta in a small pot of boiling salted water until just tender, 5-7 minutes.  Drain, rinse, and set aside.  Put escarole and 2 tablespoons water into a large skillet, cover, cook over medium heat until wilted, 4-5 minutes; and set aside.  Gently mix ground beef, egg yolk, bread crumbs, cheeses, parsley, garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper together in a large bowl; form into ½” meatballs, then set aside.

Using a slotted spoon, transfer chicken to a large bowl and set aside to let cool.  Strain broth through a cheesecloth-lined colander into a clean medium pot, discarding solids.  Shred chicken meat and ser aside; discarding skin and bones.

Bring broth to a boil over high heat.  Add meatballs, reduce heat to medium, and simmer until cooked through; 10-15 minutes.  Add shredded chicken, escarole, and pasta, season to taste with salt and pepper.  Simmer for 15 minutes more.

(Recipe for Italian Wedding Soup was given by Ira Donewitz, from Saveur Reporter.)

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