Submitted by Mandie
Serves 6-8
| 2-3 tilapia fillets | Extra virgin olive oil | |
| Chipotle Tasbasco Sauce | Minced garlic | |
| Minced onion | 3-4 pinches of cilantro | |
| Salt & pepper | Pearl onions |
All of the above ingredients are to taste. Wrap all the ingredients into tin foil. Bake at 356° F.
Chef’s Note: White rice goes well as a side dish.
Submitted by RandallPMcMurphy
Serves 2
| a few veal or beef marrow bones | parsley | |
| shallots | lemon | |
| extra virgin olive oil | coarse sea salt | |
| pepper | bread |
1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.
Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
| 2 eggs | 2/3 c. white sugar | |
| 4 very ripe bananas, mashed | ¼ c. apple sauce | |
| 1/3 c. nonfat milk | 1 tbsp extra virgin olive oil | |
| 1 tbsp vanilla extract | 1 tbsp Kahlua | |
| 1¾ c. all purpose flour | 2 tsp baking powder | |
| ½ tsp baking soda | ½ tsp salt | |
| 1/3 c. chopped walnuts | 1 c. chocolate chips |
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Submitted by *Vilification*
Serves 4
| 3 oz. pancetta (Italian unsmoked cured bacon), chopped | 1 tbsp extra-virgin olive oil | |
| 1 small onion, fine chopped | 4 garlic cloves, crushed | |
| 2 tbsp fine chopped fresh sage | 8 oz. peeled roasted whole chestnuts, coarsely crumbled | |
| 8 oz. dried flat egg noodles such as tagliatelle or fettuccine | 2 oz. finely grated Parmigiano-Reggiano | |
| 2 tbsp unsalted butter | 1 tbsp fine chopped fresh flat-leaf parsley |
1. Cook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.
Submitted by MyDogmaKickedYourKarma
Serves 4
| 3 tbsp extra virgin olive oil | 2 garlic cloves, minced | |
| 6 heads broccoli, cleaned & chopped roughly | ¼ c. fresh grated Parmesan cheese | |
| ½lb. linguine | freshly chopped parsley |
1. Warm oil in a heavy pan. Add garlic to oil & cook gently until it bubbles & begins to color, but don’t let it brown.
2. Stir in brocolli. Drain cooked linguine & add to brocolli mixture.
3. Sprinkle with cheese & pepper & toss well.
4. Sprinkle on parsley & serve. Pass more cheese around at the table.
