We all deserve a bit of FOOD THERAPY! I love to cook, but cannot seem to leave recipes as I find them. Constantly changing ingredients in the quest for the best possible version, these are some of our favorites. More recipes
will be added regularly for your cooking pleasure!
Warm regards, Barbara
(NOTE; PHOTOGRAPH BY AZERBAIJAN STOCKERS)
One large salmon fillet, approx. 2- 3 lbs.- with skin
3 tbsp. white sugar
2 tbsp. coarse kosher or sea salt
2 tbsp. chopped fresh dill leaves
fresh ground black pepper to taste
3 tbsp. Dijon mustard
2 tbsp. white sugar
1 tbsp. white vinegar
2/3 c. Sunflower oil (do not substitute another oil!)
2 tbsp. chopped fresh dill
salt and pepper to taste
1. SPLIT the salmon fillet lengthwise into two “mirror image” fillets.
2. COMBINE the sugar, coarse salt and chopped fresh dill leaves well. Add black pepper to taste.
3. CUT two large sheets of aluminum foil, place one over the other to create double thickness.
4. PLACE the two fillets side by side on the foil, skin side down.
5. COAT the salmon flesh well with the salt, sugar and dill mixture.
6. PLACE the two fillets on top of each other, with the flesh of one touching the flesh of the other.
7. WRAP the fillets tightly with the double aluminum foil.
8. PLACE them in a large dish with a plate on top which covers the surface.
9. PLACE heavy tin cans or small bottles on top of the plate to create pressure.
10. MARINATE for two days. After 24 hours, pour off the liquid inside the foil and close again. Turn the filets over so that the pressure will now be on the other fillet from the weights.
11. POUR off the additional liquid which has collected on day #2, rinse the fillets in cold water, and pat dry.
12. SLICE the gravlax on the diagonal with a very sharp knife. Slice thin for best results and enjoy!
1. WHISK together the oil, the mustard, the vinegar and the sugar until the sauce has the consistency of mayonnaise. This can also be accomplished in a small electric “Cuisinart type” machine by slowly adding the oil to the other ingredients.
2. FOLD the chopped dill, salt and pepper to taste, into the sauce.
3. REFRIGERATE: sauce will stay fresh up to one week in the refrigerator.
4. SERVE separately in a small bowl.
3 turkey legs
½ c. extra virgin olive oil
Sea salt + black ground pepper to taste
1 tsp. dried Thyme
2 tsp. dried Rosemary
3 tbsp. margarine or butter, cut into small chunks
1 ½ tbsp. minced garlic
2 large onions, diced
1.PREHEAT oven to 200C/400F degrees.
2.POUR olive oil into a roasting pan.
3.PLACE turkey legs in the oil and turn over until coated with oil. 4.SPRINKLE sea salt and fresh ground pepper over the legs,
to taste. Also sprinkle the Thyme.
5.PLACE the margarine/butter on the legs.
6.SPRINKLE the legs with garlic. Sprinkle the rosemary around the
legs, in the oil.
7.SCATTER the diced onions around the legs, Mix with the oil.
8.ROAST the legs about 1 ½ hours, basting them every twenty minutes. 9.REDUCE oven heat to 95 C/200 F, Turn the legs over, baste every
twenty minutes for an additional hour.
10: SERVE with the onions and gravy from the pan.
NOTE: This is possibly my favorite meat/fowl dish of all time…enjoy with cranberry sauce and mashed potatoes! Don't wait for a holiday.
6-7 medium peppers, yellow, red and green look nice together
1 medium onion chopped,
four cloves garlic, chopped -
1 ½ pounds Lean ground beef
1 tsp. each ground Cumin, Cinnamon, Turmeric
2 tbsp. chopped mint and cilantro, fresh
1/4 tsp. black ground pepper
½ tsp. salt
1 ½ c. of cooked Basmati rice
Two small containers tomato paste
Four tbsp. honey dissolved in ½ cup boiling water
½ c. raisins
½ c. toasted pine nuts!!!!
1. Preheat oven to 350 degrees.
2. BROWN onions for five minutes, then add garlic for 1 minute to brown.
3. COOK Basmati rice-1/2 cup of dry rice, cooked in 3 cups of boiling salted water for 10 minutes, drained. Rinse with cold water
4. ADD onions, garlic, rice, spices, Pinenuts, and herbs to chopped meat. Mix well by hand.
5. SLICE off the tops of the peppers, remove the insides and rinse them. Save the tops.
6. FILL the peppers with the meat mixture.
7. PLACE the peppers standing upright in your baking dish. If necessary, crumple up in foil to fill in empty space.
8. MIX tomato paste with honey , and ½ cup boiling water.
9. DRIZZLE one tablespoon of mixture onto each pepper. Repeat.
10. SPRINKLE two tablespoons of olive oil over the tops of the meat mixture.
11. REPLACE the tops of the peppers over the meat mixture.
12. Bake in the oven at 350F/180C degrees for 1 hour or until they are very tender.
Five peeled green apples, sliced thin
Five peeled pears, sliced thin.
1 c. frozen or canned peaches, no juice, cut in slices.
1 c. raisins, pre-soaked in boiling water, then drained.
2 c. finely chopped pecans or walnuts-
(even better; one package of candied pecans or walnuts, chopped)
1/3 c. regular large flake oatmeal
½ c. all-purpose flour
1 c. ginger snap cookie crumbs, medium ground.
1/2 c. white sugar
1/2 c. brown sugar
One tsp. ground cinnamon
1 c. margarine cut into pieces
Preheat the oven to 180 C/360 F
Optional: a sprinkling of chopped crystallized ginger in the
topping is an unexpected surprise.
Yield: 36 cookies (each cookie = 70 calories)
1/2 c. soft Mazola butter flavor margarine or soft butter
1/2 c. white sugar
1/2 c. brown sugar
3/4 tsp. vanilla
1 c. oatmeal
3/4 c. flour
1 1/2 c. pecans, walnuts or sliced almonds. Chopped.
1/2 c. raisins
1 tsp. baking powder (not needed if using self-rising flour)
1/2 tsp. salt
1 tsp. cinnamon
NOTE: Chocolate chips may be added.
Yield: 6 portions (double recipe for 10-12 guests)
1 1/2 lbs. ground beef
3 raw scallions/spring onions: 1 minced, 2 sliced
4 garlic cloves: 1 minced, 3 crushed
2 tsp. minced fresh ginger, 4 slices cut into matchsticks
2 tbsp. soy sauce
1 tbsp. Asian Sesame Oil
2 1/2 qts. (10 c.) boiling water (Do not double for larger recipe, just use maximum amount that you can get into your pot after the meatballs are in the pot. Much will evaporate and soup will thicken. Add more water if it becomes too thick.)
8 oz. (one box) of sliced (fresh or canned) mushrooms drained.
3 tbsp. Kosher chicken (or beef) soup mix
1 c. dried Porchini mushrooms (or 8 oz. of fresh Porchini mushrooms, sliced)
1 can (or fresh) baby corn, drained and cut into small pieces (do not double for larger recipe; can use frozen corn if necessary)
1/4 lb. spaghetti, broken into thirds (or other small pasta)
1 small bunch fresh Cilantro, chopped
NOTE: If Preparing the soup ahead of time, delay cooking the pasta until the last few minutes before serving. It will absorb the soup and become too soft if left in the liquid for a long time.
Yield: 6 filet portions (double recipe for 12 guests)
4-6 fillets (with skin) of salmon, trout, or other small white fish.
Kosher or Sea Salt
1 fresh lemon cut in wedges
1/2 c. Vegetable Oil
2 tbsp. lemon juice
2 tbsp. soy sauce
1 tsp. Dijon mustard
1 tbsp. minced/grated ginger
1 tbsp. minced garlic
NOTE: If only making two portions, reduce the oil, lemon juice, Dijon and soy sauce by half. Keep the original quantity of ginger and garlic.
Alternative Method: Bake in preheated oven (220C/425F) for 10 to 12 minutes, skin side down on well-oiled aluminum foil-lined pan.
Yield: 10-12 slices
Day-old challah loaf, cut into slices 1/2" – 3/4” thick.
2 very ripe bananas
2/3 c. whole milk
1 tsp. of Coconut Extract (can substitute vanilla or rum)
2 small containers of blueberry or strawberry yogurt
2 tbsp. butter or margarine
NOTE: Also excellent if made with raisin challah, brioche, or Pannetone bread!
Yield: 6 portions (double recipe for 12 guests)
2 c. of basmati rice
4 tbsp. canola oil
1 large onion, halved and thinly sliced on cross
2 garlic cloves, sliced thin or minced
3/4 teaspoon salt
1" piece of fresh ginger, peeled and minced
1 stick of cinnamon (not powdered)
2 bay leaves
2 1/2 c. of chicken stock made from 1 tbsp. of instant Kosher chicken soup mix and boiling water
Yield: 8 portions
1 kilo beef short ribs, cut into bite size pieces.
2 cooked whole beets, peeled and cubed
1 peeled apple, cubed
4 c. shredded red cabbage (or white)
1 medium onion, chopped
12 c. beef stock (1 tbsp. kosher beef stock powder per 4 c. boiling water)
1/2 c. apple cider vinegar
1/2 c. packed dark brown sugar
1/2 tsp. salt
1/2 tsp. celery seed
1/2 c. dark raisins
Butter flavored margarine
NOTE: Excellent served with garlic bread.
BEETS SALAD WITH APPLE
If you have extra beets and apples, combine two cubed beets and one apple, peeled and cubed, in a bowl. Add shaved red onion to your taste. Sprinkle all with Kosher Salt and white pepper. Mix well. Add grated fresh ginger to taste. Mix well. Add enough Greek Yoghurt to cover well when mixed. Serve chilled.
Yield: 4 slices
Two flour tortillas (medium or large)
One red apple (preferably “Pink Lady”) cored/peeled and sliced very thinly
Any sliced cheese (cheddar, goat work well.), enough to cover 1 flat tortilla
Butter (or margarine)
OPTIONAL: Brown sugar, cinnamon
OPTIONAL: Sprinkle top of quesadilla with brown sugar and cinnamon.
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