Open-Faced Crab Salad Sandwiches

1/2 cup mayonnaise

1/8 teaspoon salt

1/8 teaspoon pepper

1 8-ounce package imitation crabmeat, chopped

1 cup (4 ounces) shredded mozzarella cheese

1/4 cup chopped sweet red pepper

1/4 cup chopped green onions

1/4 cup chopped celery

1 loaf (8 ounces) unsliced French bread, halved lengthwise

In a large bowl, combine mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. Place on a baking sheet; broil 5 inches from the heat for 4 to 5 minutes or until lightly browned watching closely for desired doneness. If using the entire loaf of bread slice into 3-inch pieces.

Submitted by Cathy Burleson, Spirit of Peace, adapted from Light and Tasty Apr./May 2005

Pork with Apple and Prune Braise

1 tablespoon cooking oil

1 large onion, thinly sliced

4 garlic cloves, thinly sliced

2 teaspoons brown sugar

2 green apples, remove seeds and cut into wedges

4 pork loin steaks

3 tablespoons cooking sherry

2 tablespoons seeded mustard

3/4 cup chicken stock

1/2 cup pitted prunes

1/2 cup half and half

Heat oil in large sauté pan. Cook the onion and garlic for 10 minutes over medium-low heat, stirring often, until softened and beginning to brown a little. Add sugar and apple and cook, stirring regularly, until the apple begins to brown. Remove the apple and onion mixture from the pan.

Heat the pan and lightly brown the pork steaks on both sides. Remove the pork from the pan. Add the sherry to the pan and stir until most of the liquid has evaporated. Add the mustard and stock and let return to a simmer. Add pork steaks and apple mixture back to the pan, cover with lid and simmer for 10 to 15 minutes until pork is cook through.

Add prunes and half and half. Bring to a simmer for 5 minutes. Season to taste before serving.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from 1000 Best Recipes cookbook

Baked Halibut with Mayonnaise, Pickled Green Peppercorns and Parmesan

4 four-ounce halibut fish steaks, thawed

1 teaspoon garlic salt

4 tablespoons mayonnaise

2 teaspoons pickled green peppercorns

3 tablespoons grated parmesan cheese

Preheat oven to 350 degrees F. Lightly oil an oven-safe dish and place the halibut into it in a single layer. Sprinkle with garlic salt. Top each steak with 1 tablespoon mayonnaise, then sprinkle lightly with the green peppercorns and the parmesan cheese. Put in the oven and bake for 20 minutes. Serve immediately.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from a friend's description of a recent meal

Baked Barbecued Chicken Drumsticks

5 to 8 chicken drumsticks

Your favorite rub or blackening seasoning

salt and ground pepper

Your favorite barbecue sauce

Preheat oven to 400 degrees F. Line a 9 by 13-inch baking pan with aluminum foil. If the drumsticks have skin on them pull the skin down the drumstick to bone end. Rub the drumstick with your favorite rub or seasonings. If your rub has no salt, then season the drumsticks with salt and pepper if desired. Bake until tender about 40 minutes.

Remove the drumsticks from the oven, brush with the barbeque sauce, and return to the oven. Bake another 10-12 minutes, halfway through turn the drumsticks and baste with more sauce. Serve with additional sauce.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Everyday Food Magazine.

Coconut Curry Collard Greens, Butternut Squash and Tofu Bowl

2 bunches collard greens, stemmed, cut into 1-inch strips, and rinsed clean with water

2 tablespoons olive oil

1 medium yellow onion, chopped

4 garlic cloves, chopped

1 tablespoon grated fresh ginger

1 small butternut squash, peeled and diced into 1/2-inch pieces.

1/2 cup of unsweetened coconut milk

1 teaspoon salt

1 teaspoon freshly ground pepper 

2 teaspoons ground turmeric or yellow curry powder

1/4 teaspoon cayenne pepper

4 cups vegetable broth

1 14-ounce block of extra firm tofu diced into bite-sized pieces

juice of 1 lemon

warm cooked rice

3 scallions, thinly sliced for serving

1/4 cup chopped fresh cilantro, for serving

Bring a large pot of water to boil over high heat. Add the collard greens, reduce the heat to medium-low, and simmer partially covered, until very soft and tender, about 1 hour. Drain well and set aside. 

In a large pot heat the oil over medium heat. Add the onion and cook until fragrant and soft, about 2 minutes. Add the garlic and ginger, and cook, stirring with a wooden spoon, until fragrant. Add the butternut squash, coconut milk, salt, pepper, turmeric or yellow curry powder if using, and cayenne. Stir until evenly mixed, add broth, and bring to a simmer reduce heat to low and cook for 10 minutes or until squash can be easily pierced with a fork. Add cooked collard greens, tofu, and lemon juice. Adjust salt and pepper to taste.

To create the bowl, place about a cup of cooked rice in an individual serving bowl, top with the squash stew, and top with some scallions, and cilantro, and serve. Tip: extra coconut milk can be stored in ice trays. One cube is approximately one tablespoon.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Thiam, Simply West African

 

Caribbean Red Kidney Beans

1 tablespoon olive oil

1 small onion diced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon ground allspice

1/4 teaspoon dried thyme

1 can stewed tomatoes (14.5 ounces)

1 can red kidney beans (15 ounces), rinsed and drained

Heat the oil in a saucepan on medium heat. Add onions and cook for a few minutes, stirring occasionally. Add the garlic, red pepper flakes, allspice, and thyme. Lower the heat and cook, stirring occasionally, until the onions are very soft, about 10 minutes. Add the stewed tomatoes and bring to a simmer breaking up large pieces of tomato with scissors or a wooden spoon. Add the beans and simmer for about 10 minutes. Add salt to taste. 

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Moosewood Restaurant Favorites

 

Turkey Chili

1 tablespoon olive oil

1 pound ground turkey

1 medium onion, chopped

1 tablespoon chopped garlic

2 celery stalks, chopped

1 tablespoon dried oregano

2 bay leaves

1 tablespoon chili powder

1 tablespoon cumin

1 14-ounce can tomato puree

1 cup red salsa

2 cups chicken broth

salt and black pepper

1 15-ounce can red kidney beans, drained

shredded cheddar cheese (optional)

sour cream (optional)

sliced lime wedges for garnish (optional)

Heat oil over medium in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, breaking up any lumps with a wooden spoon.

Add the onions, garlic, celery, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.

Add tomato puree, red salsa, chicken broth, salt, and pepper to taste. Bring to a boil, reduce heat to a simmer, stirring occasionally for 15 minutes.

Add the drained beans and cook, stirring occasionally for 10 minutes longer. Serve in bowls with cheddar cheese, sour cream, and lime wedges, if desired.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Franey, New York Times

Sicilian Oven-Baked Tuna

4 4-ounce tuna belly steaks

1/2 cup extra virgin olive oil

10 green olives chopped coarsely about 2/3 cup

1/4 cup capers, chopped if large

1 14.5-ounce can diced tomatoes

2 tablespoons finely chopped parsley leaves

2 tablespoons finely chopped mint leaves

salt and freshly ground pepper to taste

1/4 cup crushed seasoned croutons

Preheat oven to 350 degrees F. Arrange the tuna steaks in a lightly oiled baking dish.

Sprinkle the olives on top, then the capers, tomatoes, juice and all, parsley, and mint.

Season with salt and pepper.

Cover the seasonings with the crushed croutons and drizzle the remaining olive oil over.

Bake until tuna is firm about 30 minutes. Serve immediately with linguini if desired.

Makes 4 servings.

Submitted by Cathy Burleson, Blessed Trinity Community, adapted from A Mediterranean Feast by Clifford A. Wright