Rabbit Risotto

Find rabbits at your local poultry stand, if you live in Pennsylvania.  Pennsylvania categorizes rabbits as poultry.


1 Rabbit
2 Tbl Olive Oil
4 Cloves Garlic, minced
1 1/2 Cup Arborio Rice
3/4 Cup White Wine
1 1/2 Cup frozen peas.

Put rabbit in 8 cups of water.  Boil until cooked through and tender.

Remove rabbit from pot to cool.  KEEP WATER.  In a large, deep skillet, heat the olive oil.  Add garlic and cook for about 1 minute, until fragrant.  Add rice and cook until opaque.  Add wine, stir constantly until absorbed.  Add liquid from rabbit, one cup at a time, stirring constantly until all is absorbed.  After 4 or 5 cups of liquid, taste the rice to see if it cooked.  If not, add another cup of broth.  Once cooked, stir in peas and heat through.  Remove rabbit from bone, put a serving in a bowl and top with hot rice.  If there are leftovers, stir together with remaining rabbit and refrigerate.

Cherry Peach Cobbler

Summer fruits are here - peaches may or may not be freestone,  cherries have pits to remove. Both combine to make a wonderful cobbler.  Dark cherries give the cake a blue/green color.  It is wonderfully different.  You can use all Milk or all Almond Milk.  I do not recommend Cake Flour for this recipe - then it would DEFINITELY overflow the pan.  You will note that almonds are not in the oven with the butter.  I decided they would be better toasted.

4 Cups Peeled and Sliced Peaches

2 Cups Pitted and Halved Cherries

1/2 Cup Water

1 Cup Brown Sugar

1 Stick Butter

3/4 Cup Sliced Almonds

1 Cup Sugar

2 Cups AP Flour

1 1/2 Tsp Baking Powder

1 Tsp Baking Soda

3/4 Cup Milk

3/4 Cup Almond Milk

Heat oven to 350 degrees.

Combine Peaches, Cherries, Brown Sugar and Water in a saucepan over medium heat.  Mix well and bring to a boil - cook for 10 minutes.

While fruit cooks, put butter and almonds in a pan.  Put in oven to melt butter.  When melted, remove pan and swirl butter/almonds to coat bottom.

Sift together sugar, flour, baking soda and baking powder.  Wait for fruit to cook.

When fruit is cooked, remove 1/2 cup liquid.  Whisk milks and reserved liquid into dry ingredients.  Pour mixture over melted butter and almonds, DO NOT STIR.

With a slotted spoon, put fruit evenly on top of pan.

GENTLY pour liquid over all.  

Bake for 40 to 45 minutes or until cake has risen to the top and is golden.

Fish Tacos

This is a great meal - in or out of soft taco shells.  This recipe includes a sauce, corn and the fish.  Top with cheese, creme fraiche (or sour cream) and more cilantro.  Even more of the fish spice mix.  If you don't have fresh corn, use frozen corn and thaw before adding remaining ingredients.

Sauce:
1/2 Cup Creme Fraiche
2 Tbl Horseradish Mustard
1 Tbl Minced Garlic
1/2 Tsp Pepper
1/4 Tsp Sea Salt

Mix all ingredients.  Let sit at room temperature until the fish is done.  Refrigerate any unused portion.

Corn:
4 - 5 Ears of Corn (You want about 3 cups)
1 Medium Line - Zested and Juiced
1/4 Tsp Salt
1/4 Tsp Pepper
1 Tsp Cumin
2 Tbl Fresh Cilantro

Cook corn and remove from the cob.

Stir in lime zest, juice, salt, pepper, cumin and cilantro.  Heat through.

Fish:
2 to 3 Lbs White Fish
1 Tbl Olive Oil
1 Tbl Lime Juice
1 Tsp Oregano
1 Tsp Cumin
1 Tsp Garlic Powder
1 Tsp Black Pepper
1 Tsp Chili Powder
1 Tsp Salt

Combine olive oil and lime juice, brush on one side of the fish.  Combine spices.

Sprinkle on fish.  Cook in hot pan or on grill, spice side down.  Before turning, sprinkle with oil/juice mixture and sprinkle with more spices.  Fish will flake apart when cooked.

Creamy Ham and Vegetables

Remember when I told you to keep the Ramen Noodles?  (No?  See the Slaw Dressing Recipe)....Use up those noodles AND that bumper crop of zucchini with this quick, easy recipe.  You can use sour cream instead of the Creme Fraiche

3 Ounces Ramen Noodles, cooked to package directions.
2 Tsp Butter
1/4 Cup Minced Onion
8 Ounces Diced Ham
2 Cups Cubed Zucchini
2 Cups Diced Peppers
1/4 Tsp Pepper
1/4 Cup Creme Fraiche
1/4 Cup Greek Yogurt
2 Tbl Chipotle Cream Cheese

While noodles are cooking, heat the butter in a skillet.  Add butter and stir until tender.

Stir in ham, zucchini, bell pepper and pepper.

Cover and cook about 10 minutes, stirring occasionally, until vegetables are crisp-tender.  Stir together creme fraiche, yogurt and cream cheese.

When vegetables are ready, turn off heat and add yogurt mixture.

Serve over hot noodles.

Tuna On Rye - Hold The Mayo

There is a lot of fear around dog treats these days.  And purchasing training treats for obedience, agility, tracking, flyball - this can get expensive.  Finally, if you need to encourage a dog to eat, smellier is better.  These treats fill all of those - made yourself, so you know they are safe.  Can be cut into small pieces, so they can be used for training.  Finally, they definitely fit the smelly bill.  Keep the liquid you drain from the tuna - you may need it to get they right consistency.  AND if you have a dog that needs smelly food to eat, this may help.

You'll Need:

2 Regular Cans of Tuna
2 Large Eggs
1 1/2 Cups Rye Flour
1 tsp Garlic Powder

Heat oven to 250 degrees.

Drain the tuna well, reserving the juice.

Mix all ingredients in a food processor.

Pulse and it will form a large, doughy ball.  If it does not, add some of the reserved tuna juice.

Coat a 9 x 13 pan with olive oil.  Press mixture into pan.

Bake for 25 to 30 minutes until light brown.  Let cool then cut into pieces.  If not using in 4 days, freeze in packets until ready to use.

Baked Steel Cut Oatmeal

I love making breakfast on Sundays that I Can reheat the remainder of the work week.  If you don't have almond milk, you can use cow's milk.  No Demerara sugar?  No problem - use brown sugar.  I like to cut it into 10 servings, then heat them individually and top with Greek Yogurt.  Calories:  186, Protein 5.4 Grams, Carbs 36.3 Grams, Fat 4.2 Grams.

2 Cup Steel Oats
1 Tbl Butter
4 Cups Boiling Water
3 Tsp Cinnamon
6 Cups Granny Smith Apples, Diced
1/4 Cup Demerara Sugar
1 1/2 Tsp Salt
2 1/2 Cups Almond Milk

Preheat oven to 375 degrees and butter the bottom of a 9 x 13 pan.  Set aside.

Melt butter in a skillet.

Add oats and stir until lightly toasted.

Put oats in a large mixing bowl.

Pour boiling water over them.

Add apples brown sugar and salt - stir to combine.

Add cinnamon and milk and stir again.

Pour into prepared pan and bake for about 55 minutes until browned and set.

Slaw Dressing

I got this recipe from my niece.  She served it on a Broccoli Slaw.  I use it on 1 head of cabbage, chopped.  I use less cabbage and then use that to top other vegetables in a 'standard' salad.  Wonderful.  If you like, you can sautee the ramen noodles in butter and add them to whatever salad you like.

1 Cup Olive Oil
1/3 Cup Rice Wine Vinegar
1/2 Cup Sugar
1 packet ramen noodle seasoning

Mix in a container with a tight lid, shake well.  Refrigerate for an hour before using, shaking well again.

Bruschetta Salmon

I like salmon.  Hubby likes it, but any fish must include tartar sauce.  Until now.

3/4 Lb Salmon
2 Cloves Garlic
1/2 Tsp Kosher Salt
1/4 Tsp Ground Pepper
Extra Virgin Olive Oil
1/2 Cup Basil (prepared as below)
2 Medium Tomatoes, sliced
1/4 Tsp Ground Pepper

Heat grill to 350 degrees.

Layer a piece of non stick foil on top of a piece of regular foil.  Fold edges together.

Remove scales and pin bones from salmon.  Place skin side down on foil.

Mince garlic.  Stir together with salt and pepper, using the side of a knife, until a paste forms.

Rub on salmon.

Lightly spray with olive oil.  Chiffonod the basil (roll leaves together and cut into strips across the roll).  Sprinkle onto the fish.

Place tomato slices on top of the basil.

Put foil onto the grill and cook until flaky - approximately 10 to 12 minutes.

Stuffed Zucchini

Lots of zucchini this time of year.  I found a nice one and made this.  This recipe is for one.  I used a fresh Chicken/Spinach/Sun Dried Tomato sausage.  If you prefer that your food is not spicy, use Vegetable Whipped Cream Cheese instead of the Chipotle.

1 Zucchini - about 7 inches
1 Sausage Link - About 4 Ounces - casing removed
2 Tbl Chipotle Whipped Cream Cheese
1 Cup Diced Bell Pepper
2 Tbl Shredded Cheese

Cut ends off of the zucchini.  Cut in half and scoop out the middle.  Place on a foil lined baking sheet.
In a small skillet, cook sausage until browned.  Add peppers, stir just for a minute or two.  Remove from heat, stir in cream cheese.

Spoon into zucchini shells.

Top with Shredded cheese.

Wrap foil loosely around zucchini.  Bake about 35 minutes until zucchini is soft.

Turkey Veg Meatballs

Lots of veggies from the CSA, so I made large meatballs.  Eaten alone, as sandwiches or chopped on salads, they are wonderful.  If you don't want the spice, use a second egg instead of the Red Hot.

1 1/2 Lbs Ground Turkey
1 Cup Carrots
1 Cup Zucchini
2 Slices Whole Grain Bread
1 Large Eggs
1/4 Cup Red Hot
1 Tsp Salt
1 Tsp Pepper


Heat oven to 350 degrees.

Toast Bread.

Dice

Grate zucchini and drain well.

Slice carrots with a vegetable peeler then chop.

In a large bowl, mix all ingredients.

Form into balls - I made 4 inch meatballs and baked them in a cupcake pan.

Bake for 25 to 30 minutes until done.