October 31, 2007
18 to 20 small red potatoes, washed and unpeeled 3 tablespoons olive or vegetable oil 1/4 cup finely chopped green onions 2 teaspoons crushed, diced rosemary leaves (fresh or dried) Preheat oven to 350 degrees and grease a 13-inch-by-9-inch-by-2-inch baking pan. Place potatoes in pan, drizzle with oil and stir to coat. Sprinkle with green onions and rosemary and stir. Bake uncovered, stirring occasionally, for about an hour or until skins are crispy and potatoes are tender.
September 3, 2006
1 1/2 to 2 pounds of beef flank steak 3 tablespoons soy sauce 2 tablespoons olive oil 2 or 3 green onions, sliced 2 or 3 cloves of garlic, thinly sliced 1 inch fresh ginger, thinly slices Place meat on chopping board and poke with a dinner fork, all over each side to allow marinade to penetrate. Place meat in shallow dish, large enough to hold meat in one layer. Mix the soy sauce, olive oil, onions, garlic and ginger for marinade. Pour mixture over the meat. Turn meat several times so that it is well-coated.
June 16, 2004
3/4 pound fresh asparagus 3/4 cup reduced-sodium-chicken broth 1 tablespoon cornstarch 1 teaspoon light soy sauce 1 teaspoon sesame oil 3/4 pound sea scallops 1 cup sliced button mushrooms or 3 to 4 oyster mushrooms 1 medium clove garlic 1 cup cherry tomato halves 2 to 3 thin green onions 2 cups hot cooked rice (no salt added) Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces. Cook asparagus until crisp-tender, about 3 to 5 minutes.
August 6, 2006
2 (10-ounce) packages of frozen, chopped spinach (or 2 pounds of fresh spinach) 6 tablespoons olive oil 6 green onions, sliced thin 1 pound feta cheese 1 pound small curd cottage cheese 1/2 cup finely chopped fresh parsley 1/8 teaspoon white pepper 1 teaspoon finely cut fresh dill 6 large eggs 1/2 pound to 1 pound butter 2 pounds phyllo dough, thawed (Catlett recommends Athens-brand; one box contains 40, 9-by-14-inch sheets of...
October 14, 2011
This recipe has loads of fresh ingredients, including peppers, onions, cilantro, green onions and tomatoes that are sandwiched between two grilled flour tortilla shells. They are served with grated vegetarian cheddar cheese to allow for proper binding and flavor. Also look for flour tortillas that don't use fat or lard from animals. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
September 19, 2007
1 cup rice vinegar 2 tablespoons dark sesame oil 1 tablespoon honey 1 beef flank steak (1 to 1 1/2 pounds) 2 cups packaged dry coleslaw mix 1/2 cup chopped dry green onions 1/8 teaspoon salt Dash of pepper 4 flour tortillas (8- to 10-inch diameter) Salt and pepper to taste 1/3 cup coarsely chopped, honey-roasted peanuts Green onion flower and additional chopped, honey-roasted peanuts (optional) In large bowl, combine rice vinegar, dark sesame oil and honey to make the dressing.
March 3, 2004
Potatoes Margherita 4 medium russet potatoes 1 cup fresh yellow or red tomatoes, diced 4 tablespoons fresh basil, chopped 4 teaspoons fresh oregano, chopped 6 teaspoons olive oil Salt and pepper, to taste Preheat oven to 400 degrees. Wash and dry potatoes. With a fork, pierce skin of each potato in several places. Bake 40 to 50 minutes, or until tender. If cooking in the microwave, pierce skin and microwave on high heat for 8 to 10 minutes, or until tender.
March 22, 2011
I watched Julia Child with my mom, even when I was as young as 8. I loved how beautiful the foods were garnished and presented, like works of art. That was right up my alley, as I enjoyed drawing and painting. I provide food for St. Ann Catholic Roman Church in Hagerstown — dishes for bereavement luncheons and decorated cakes for celebrations. I also cater events at St. Ann and present cooking and baking classes. This vegetarian dish is especially useful for Lent, the seven-week period of time before Easter.
August 27, 2006
1 1/4 cups quinoa 2 1/2 cups water 2 large ripe plums, pitted and diced 1/2 cup chopped, toasted walnuts 1/4 cup chopped red bell pepper 1/4 cup chopped yellow bell pepper 1/4 cup sliced green onions 3 tablespoons flaxseed oil 3 tablespoons extra-virgin olive oil 1/4 cup white wine vinegar 1 1/2 tablespoons honey 1/4 teaspoon salt Rinse quinoa and drain well. Add to boiling water; reduce heat and simmer, covered, for 12 minutes.