AFC CHICKEN PICCATA BENEDICT – GOAT
The Animal-Free Chef’s take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce!
Makes 6 servings
Continue reading “AFC Chicken Piccata Benedict – GOAT”
SMOKY APPLE CIDER MARINARA SAUCE
If you’re wondering what apples and tomatoes have in common it’s this superbly engineered simple marinara sauce. Hey, they’re both fruits; they’re both acidic and sweet and they just happen to compliment each other. Serve over your favorite pasta, with pan-fried veggie chicken or use in any recipe calling for marinara sauce!
Makes 7 cups
AFC RED TURKEY CHEESE SAUCE
Wow. This is some nice sauce. Easy to make too! A joy. Great Turkey peppers – long tough and flavorful. Dairy-free cheese sauce of course. So where does the cheese come in? Beats me. All I know is I can taste the cheese. Chee-ee-zzz-y! These cashews don’t need to be soaked, we want the tiny bits – just process till teeny. We’re going to create a masterpiece using this sauce – as a celebratory gift to the world. In a couple of days I’ll post it.
Makes 4 cups
STEVE’S GARLIC GINGER MARINARA
A whole bulb of garlic and a big thumb of ginger go into this herb and spice red wine marinara sauce! Lots of heat from the ginger. Nice heat!
Makes 6 cups
ALMOND AND DIJON MUSTARD BUTTER
with garlic, allspice and cracked black pepper, with just a touch of sweet!
Makes 2 cups Continue reading “ALMOND AND DIJON MUSTARD BUTTER”
ZUCCHINI AND SAFFRON
Thin rounds of zucchini sauteed with sweet onion, garlic, juice of fresh orange and saffron!
Serves 4
SHARON LEE’S STEWED TOMATOES
Sauteed fresh mushrooms and fresh tomatoes stewed in an aromatic broth of red wine, garlic and cilantro!
Serves 4-5
ANTIPASTO RELISH FOR CRACKERS
Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d’oeuvres I served and everybody loved it! It’s simple, easy to make and can be made up ahead of time!
Makes 2-1/2 cups
STUFFED PAISLEY PEPPERS
Green peppers stuffed with kidney beans, potatoes, onion, green pepper, peas and corn mixed with a Paisley Margarine seasoned with garlic, basil and curry. Then steamed baked till tender, savory and fragrant!
Serves 4
BREAD STUFFING FOR ARTICHOKES
A fresh lemon, garlic and dill seasoned bread stuffing with sautéed mushroom, onion and celery!
Makes enough to stuff 5-6 artichokes
PASTA LEMONNAISE
Topped with tomato ginger beans made with caramelized onion and fresh garlic!
Makes 6 servings
SWEET AND SOUR BEETS AND BROCCOLI
Fresh beet cubes, and broccoli buds swimming in a beautifully colored sweet-sour beet sauce flavored with ginger, soy sauce, garlic, tarragon and spice. Served with vinegar rice!
Makes 3-1/2 cups rice and 7 cups sauce
