Adas Polo (Adas=Lentils, Polo=Rice)

I am pleased to announce that this recipe is from my FIRST guest editor, Nadia Shafapay:

1 cup lentils
1 large onion
2 cups basmati rice
1 T. salt
1/2 cup raisins for garnish
Dash of cinnamon


First wash the rice and let soak in warm water about 1-2 hours. While it is soaking, make your caramelized onions, and at the end add your raisins to it for garnish at the end with a dash of cinnamon. Cook your lentils separately, and put on the side.

Directions for making basmati rice:
In a bowl bring 5 cups of water to boil. Drain the pre-soaked rice and add to bowl. Add 1 T. of salt, and cook like pasta, 8-10 mins. til it is soft outside. It will be still hard inside when you then add your cooked lentils at the last minute and drain it in the sink. In a pot I add two T. of oil (I use corn oil or grape seed oil, if you can afford it), dash of zafferan (saffron), and add the mixture of rice and lentils to the pot to cook for another 20-30 mins. until the bottom is nice and crispy (in my house they fight over the bottom of the pot - it is the best part with taste of zafferan). Garnish with caramelized onions and raisin and serve. This is the vegetarian version. Some people add small meat balls to the garnish.

Thanks, Nadia!!

Count your blessings today. Count them right now!!

Love,

MM

Fresh Raspberry Soup

You can serve this either as a first course or dessert (delightful when dining Al Fresco*):
(makes 6-8 servings)

1 qt. fresh squeezed orange juice
2 c. plain* nonfat Greek* yogurt (or just raspberry flavored for more intensity*)
2 c. buttermilk
2 T. honey
1 T. fresh lemon juice
1 T. fresh lime juice
Dash of cinnamon
Dash of nutmeg (freshly rasped off a whole is best*)
1&1/2 pts. fresh raspberries
Zest of 1 Lemon
Nasturtium or pansy blossoms for garnish*

Whisk everything in a bowl except the berries, zest and flowers. Chill. Wash and drain berries well. To serve, divide the berries into individual bowls. Ladle the soup on top. Garnish with zest and blossoms.

Be EXTRA kind to the ones you love today, and smile at people you don't know. Have FUN doing it!!

Love,

MM

MM's Salad (tiny) Shrimp Cocktail

SO good and refreshing:

A bunch of tiny cooked shrimp
Cocktail sauce (make sure it has horseradish in it)
1-2 stalks of celery, cut into tiny dice
A couple of squirts of lemon juice

Mix and chill. Eat with white corn tortilla strips, Scoop type chips, or just with a fork. You can also stuff an avocado half with this for a pretty presentation.

"The greatest of these is love".

Hope you had a fun day!!!

Love,

MM

Peppered Bacon Wrapped Cajun Jalapenos

I have a jalapeno plant on my farm that is laden with ripe japs., so I am definitely gonna make this one (and you will, too, Staci!!):

8 large jalapeno peppers
1 package (3 oz.) cream cheese with chives*, softened
1/2 cup finely shredded sharp* cheddar cheese
1 t. Cajun seasoning
8 thick-sliced peppered bacon strips

Cut jalapenos in half lengthwise; remove seeds and membranes (wear gloves). In a small bowl, combine cream cheese, cheddar, and Cajun seasoning. Stuff about 1&1/2 t. into each pepper half. Cut bacon strips in half widthwise. In a large skillet, cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick. Place on a wire rack in a shallow baking pan. Bake, uncovered, at 350 for 25-30 mins. or until bacon is crisp. Discard toothpicks. Serve immediately.

Savor everything today, and have FUN doing it!!

Love,

MM

Dr. Pepper BBQ Sauce

Count down til July 4th, Day 3:
(makes one cup)

1 can (12 oz.) Dr. Pepper
1 cup crushed tomatoes (low sodium*)
1/4 cup packed brown sugar
2 T. spicy brown mustard
1 T. orange juice
1 T. Worcestershire sauce
1 garlic clove, minced
1/4 t. Johnny's Garlic seasoning*
1/8 t. freshly ground pepper

In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 mins. or until slightly thickened, stirring occasionally. Serve this heated as a dipping sauce with any of your meats of choice (or salmon).

Get all your stuff done early, so you can relax and have FUN today!!

Love,

MM

Pasta Salad with Smoked Gouda, Roasted Red Peppers, and Artichoke Hearts

Count down to 4th of July, Day 2 (there is a rule that you have to have a pasta salad that day!!):
(serves 8-12)

Dressing:
1/2 cup light* mayo. or plain Greek yogurt
1/4 cup EVOO
2 large garlic cloves, pressed
2 white wine vinegar
1 heaping T. abodo sauce from canned chipotles
1&1/2* t. honey
1 t. sea salt
Freshly ground pepper

Pasta salad:
1 lb. (16 oz.) gigli or penne pasta, cooked al dente, drain, run under cold water, drain again, add a 
     little EVOO
1 (12 oz.) jar fire-roasted, rinsed and chopped (1 heaping cup)
1 (6 oz.) jar marinated artichoke hearts, rinsed and chopped (1/2 cup)
3/4 lb. (12 oz.) smoked Gouda, cubed
Fresh lemon* basil, roughly chopped
Fresh parsley, roughly chopped
Basil and parsley leaves for garnish

For the dressing: combine mayo, olive oil, garlic, vinegar, adobo sauce, honey, and salt in a small bowl, and whisk thoroughly. Season generously with black pepper.

For the pasta salad, toss cook noodles, peppers, artichokes, and Gouda together in a large bowl. Pour the dressing over the top and mix to combine. Allow to rest at room temp. for 30 mins. before serving, or cover and refrigerate overnight (allow 30 mins. to warm to room temp. before serving). Taste and adjust any seasonings, if necessary. Garnish with basil and parsley leaves.

Have FUN in the sun today. Keep drinking water, tho. I just had some grape Gatorade. YUMOLA!!

Love,

MM

Mini Cherry Pies with Pecans and Blueberries*

Count down to the 4th of July, Day 1:
(makes 24 mini pies)

Crust:
1 cup butter, softened
1 (8 oz.) package cream cheese, softened
1&3/4 cups all-purpose flour
1/4 cup finely chopped pecans

Filling:
1 can cherry pie filling

Toppings:
24 Pecan halves
24 Blueberries*

Preheat oven to 350. Combine all crust ingredients in a large bowl. Beat at high speed until mixture is creamy, 1-2 mins. Wrap dough in plastic wrap and refrigerate for 1 hour. Form 1" balls of dough and place in mini muffin tins. Using your fingers dusted with flour, press dough into bottom and sides of tins. Fill each mini pie with about 1 T. cherry pie filling. Bake uncovered for 18-20 mins. or until lightly browned. Place pies on wire rack to cool.Top with a blueberry in the center and stick a pecan half part way down on one side. Serve with a mini dollop of vanilla bean icecream.

"Instead of living in the shadows of yesterday, walk in the light of today, and the hope of tomorrow."

Have FUN today, but stay cool. Drink LOTS OF WATER!!!!

Love,

MM