As you may have noticed, Annie DeCleryk likes to cook. She graciously shared with us some of her recipes.
Spicy Fish Chowder
- 2 14.5 oz. cans chicken broth
- 2 ½ C. water
- 2/3 C. uncooked instant rice
- 1 ½ C. medium to hot jarred salsa
- 1 10 oz. package frozen corn
- 1 lb. frozen cod thawed and cut into two-inch pieces
- Fresh lime wedges optional
- In a large saucepan or Dutch oven, bring broth, water and rice to a boil. Reduce heat; cover and simmer for five minutes. Add the salsa and corn; return to a boil. Add fish. Reduce heat, cover and simmer for five minutes or until the fish flakes easily with a fork. Serve with lime, if desired. Serves 6-8.
Coleslaw With a Tangy Oil and Vinegar Dressing
- 1 medium to large cabbage shredded
- 2 medium carrots shredded
- 1 small onion diced
- 3 T. white Balsamic vinegar
- 1 T. Dijon mustard
- 3 T. extra virgin olive oil
- 1 tsp. dried cilantro or 1 T. diced, fresh (optional)
- Combine the cabbage, carrots, and onion. Pour the vinegar into a small bowl and whisk the mustard into it. In a slow stream, add the olive oil, whisking until the dressing is emulsified. Add the cilantro, if desired.
Shrimp with Feta Cheese and Tomatoes
- 1 bunch green onions diced or chopped
- 4 T. fresh chopped parsley or about one Tbs. of dried
- 4 T. extra virgin olive oil
- 2 14.5 oz. cans Italian-style tomatoes drained
- Salt and pepper to taste
- 2 cloves garlic minced (can also use dried garlic powder to taste)
- 1 C. clam juice or vegetable broth
- 2-3 lbs. frozen cooked shrimp, tails removed
- ½ C. melted butter
- ½ C. dry white wine
- 1 T. dried oregano or to taste
- 8-12 oz. crumbled sheep’s milk feta cheese
- Preheat oven to 350 degrees. Cook green onions and parsley in oil in a hot skillet over medium heat, stirring constantly until onion is tender. Stir in tomatoes and next three ingredients; bring to a boil. Reduce heat and simmer for about five minutes so sauce becomes thickened. Add clam juice or stock to vegetable mixture and cook five more minutes. Pour mixture into a rectangular or oval baking dish.
- Remove tails from frozen shrimp (no need to defrost or you can run shrimp under cold water). Spoon shrimp into baking dish over the tomato sauce and drizzle butter over shrimp and then sprinkle with wine, oregano and cheese. Bake in oven for 20-30 minutes until hot and bubbly. Serve with crusty French bread and a green salad. Serves 4-6. Recipe can be doubled or tripled.
Tuscan Tomato Soup With Garlic Bread Croutons
- 1 loaf crusty Italian bread cut into 1” cubes
- ¼ C. extra virgin olive oil
- ¼ tsp. ground pepper
- 3 medium red onions sliced ¼” thick
- 6 medium carrots scrubbed and cut into large chunks
- 15 cloves garlic or jarred minced garlic measured to the equivalent
- ½ tsp. salt
- 5 C. prepared marinara sauce about 1 ½ 24-oz. jars
- 2 14.5 oz. cans low sodium chicken broth 1 ¼ C. hearty red wine Preheat oven to 450 degrees.
- Make croutons. Toss the bread with 2 T. oil and pepper in a large bowl. Spread the bread in a single layer on a baking sheet and toast 6-10 minutes until golden. Set aside.
- Make the soup. Toss the onions, carrots, garlic, remaining olive oil and salt in a bowl. Spread vegetables on a baking pan and roast for about 10 minutes, turn and continue to roast until browned and soft- about 10 more minutes. Transfer vegetables to a bowl of a food processor fitted with a metal blade and pulse until finely chopped.
- Combine marinara, broth, and wine in a soup pot over medium heat and bring to a boil Reduce heat to medium-low and simmer, uncovered, for about five minutes. Add chopped vegetables, increase heat to medium and continue to simmer for 20 minutes. Stir in half the croutons and cook for five more minutes (soup will thicken). Place soup in bowls and garnish with reserved croutons. Serve immediately.
- To freeze soup, prepare all steps as above. Ladle soup into freezer containers and put croutons in plastic freezer bags. When ready to serve, defrost and heat soup and follow step 5 above after soup is heated.
Serves 6-8. The recipe can be doubled or tripled.
Chicken with Fennel
- One or two large fennel bulbs
- 14.5 oz. canned diced tomatoes drained
- ¼ C. dry white wine
- 1 T. grated orange zest
- 3 garlic cloves minced
- 2 tsp. Balsamic vinegar
- 1/8 tsp. red pepper flakes
- 6 skinless bone-in chicken breast halves (5 oz. each) or a combination of breasts and thighs
- 2 T. chopped Italian parsley
- Cut the fennel bulbs into small wedges. In a nonstick frying pan sprayed with cooking spray (or you can use olive or canola oil), combine tomatoes, wine, orange zest, garlic, vinegar and pepper flakes. Cook over medium heat, stirring occasionally, until the mixture comes to a boil, then reduce heat to mediumlow.
- Arrange the chicken and fennel over the tomato mixture, spooning a bit of sauce over them. Cover and cook until chicken is opaque throughout and the fennel is tender, about 25 minutes. Transfer chicken to a platter, and increase heat to high and cook the sauce until it has thickened slightly.
- At this point, if ready to serve you can spoon the sauce over the chicken and fennel and sprinkle with parsley or you can heat the sauce later and return the chicken to the pot and warm that way.
Serves 4-6. Recipe and be doubled or tripled.
Vegetable Curry In a Crockpot
- 1 T. vegetable oil
- 2 large carrots sliced on a diagonal
- 1 medium yellow onion chopped
- 3 garlic cloves minced 2 T. curry powder
- 1 tsp. ground coriander
- ¼ tsp. cayenne pepper
- 2 large white or Yukon Gold potatoes, peeled and diced
- 8 oz. green beans trimmed and cut into one-inch pieces
- 1 15.5 can chickpeas drained and rinsed
- 1 15.5 oz.-can diced tomatoes drained
- 2 C. vegetable stock
- ½ C. frozen peas
- ½ C. canned unsweetened coconut milk, or to taste.
- Heat oil over medium heat in a large skillet. Add carrots and onion and cook until softened, about five minutes. Add garlic, curry powder, coriander, and cayenne, stirring to coat.
- Transfer vegetable mixture to a 3.5- to 4- quart slow cooker. Add potatoes, green beans, chickpeas, tomatoes, and stock and cook on Low setting for 6-8 hours.
- Just before serving, stir in the peas and coconut milk, and if desired add salt and pepper to taste.
Whole-wheat Irish Soda Bread
- 1 ½ cups whole wheat pastry flour
- 1 ½ cups all-purpose flour
- 1 ½ tsp. baking soda
- 1 ½ tsp. salt
- 1 ¾ cups low-fat buttermilk
- Preheat oven to 400-degrees, and line a large sheet pan with parchment paper. In a large bowl, combine flours, baking soda and salt; whisk to lighten and remove any lumps. Make a well in the center of the dry ingredients and pour in the buttermilk.
- Gently mix with a rubber spatula until combined; do not knead or overwork the dough. Turn dough out onto prepared pan. Gently form into an even and round loaf and cut a shallow “x” pattern across the center using a serrated knife. Bake for 25 to 30 min or until firm and lightly golden. Allow to cool for 10 to 15 minutes before slicing. Makes one loaf, can be sliced into 12 large or 24 small slices.
Fabulous Caramelized Vidalia Onion Dip
- 2 T. butter use real stick butter and not margarine
- 3 large Vidalia or other sweet onions thinly sliced
- 1 8 oz. package cream cheese softened can use light or regular
- 1 8 oz. block Swiss cheese shredded (can use reduced fat)
- 1 C. freshly grated Parmesan cheese
- 1 C. regular or light mayonnaise
- Sweet potato chips
- Preheat oven to 375 degrees. Melt butter in a large skillet over medium heat; add sliced onions. Cook, stirring often, about 30-45 minutes or until onions are caramel-colored.
- Combine onions with remaining ingredients, except sweet potato chips, and spoon into a lightly greased 1 ½ to 2-cup round baking dish. Bake uncovered for 30 minutes or until dip is golden and bubbly. Serve with sweet potato chips. Yields about 4 cups (enough for a group of six to ten depending on whether or not you are serving other hors’ d’oeuvres).
Make ahead: Prepare dip a day ahead but do not bake. Cover and refrigerate overnight. Bake uncovered.
Flourless Chocolate Torte
- 16 oz. semisweet baking chocolate squares chopped
- 1 C. butter
- 2 T. coffee liqueur or 2 T. strong coffee
- 8 large eggs separated
- 1 ½ C. sugar
- Favorite chocolate sauce
- Garnishes: whipped cream or whipped topping fresh raspberries, blueberries and/or strawberries.
- Combine chocolate and butter in a large heavy saucepan. Cook and stir over low heat until melted. Remove from heat, stir in liqueur and cool slightly.
- Preheat oven to 350 degrees. Beat egg whites in a large mixing bowl at high speed with an electric beater until stiff peaks form. Beat egg yolks and sugar in another large mixing bowl at medium speed until thick and pale. Fold one-third of chocolate mixture into yolk mixture. Gently fold in one-third of egg whites. Fold in remaining chocolate mixture and egg whites. Pour batter into a greased and floured 10-inch spring form pan.
- Bake at 350 degrees for 30 minutes or until edges are set (center will not be set). Remove from oven, and gently run a knife around edge of pan to release torte. Cool to room temperature on a wire rack; when cooled, cover and chill in refrigerator for 8 hours. Remove sides of pan just before serving. Serve with heated chocolate sauce and berries, if desired.