1. Bacon and Cheese Puff
8 slices bacon
2 medium onions, sliced
12 slices sunflower bread (recipe included)
1/2 pound Swiss cheese, shredded
8 eggs
4 cups heavy creams
1 1/2 teaspoons salt
1/4 teaspoon pepper
red pepper sauce to taste
Cook bacon until crisp; drain and crumble. Cook the onions in
leftover bacon grease. Arrange half the bread slices in a single
layer in bottom of greased casserole. Sprinkle with half of each:
crumbled bacon, onions and cheese. Combine remaining ingredients;
pour over top layer in pan. Bake at 375 degrees until top is puffed.
2. Greek Tofu Salad
1 package Firm Tofu drained and cubed
1 oz sun-dried tomatoes, oil-packed, including the oil
1 1/2 tsp dried oregano
1/2 cup olive oil
1 Tbsp red wine vinegar
12 olives
1 Tbsp chopped red onion
1/2 cup diced cucumber
1 Tbsp chopped parsley
salt and pepper to taste
Chop the tomatoes. Mix oil, oregano, olive oil, and red wine
vinegar, olives, and onion in a bowl. Add the tofu and mix; add
cucumber, parsley, salt and pepper; toss.
3. Tunisian Spiced Fish
1/2 tsp cumin
1/2 tsp coriander seeds
1/2 tsp dried hot pepper flakes
1/2 cup flaxseed
1/2 tsp salt
1 1/2 lbs salmon or tuna filet
3 cloves garlic, crushed
1 medium onion, sliced
2 tomatoes, sliced
1 cup fish stock
1/2 cup olive oil
parsley for garnish
On medium heat, roast the seeds, flakes and salt for 2-3 minutes.
Rub the spices on the fish. Let stand 10
minutes. Place the fish in one layer into an oven-safe baking
sheet; pour the oil over. Add garlic, onions and
tomato. Pour over fish stock. Bake in a preheated 400 degree for
20-30 minutes.
4. Avocado Soup
3 cups heavy cream
2 tablespoons tarragon leaves
1 teaspoon salt
3 California Avocados
2 tablespoons fresh lemon juice
Cayenne pepper to taste
Sour cream
Combine cream, tarragon, and salt; heat until liquid just begins
to simmer. Puree avocado and lemon juice
until smooth. When cream is ready, whisk avocado mixture into
milk mixture. Stir in cayenne. Serve with sour cream.
5. Iced Orange Cappucino
Zest from 1 medium orange, cut into 1/2-inch strips 7-1/2 cups
cold water
1-1/2 cups drip grind espresso coffee 3 to 4 tablespoons sweet
3 cups skim milk Light whipped topping
Cocoa, ground nutmeg or cinnamon
Place orange zest in bottom of coffee pot. Brew coffee, using
cold water and espresso; cool to room temperature. Strain coffee
and discard orange zest; stir in NutraSweet® Spoonful™
and milk. Refrigerate until chilled. Pour cappuccino into chilled
tall glasses; spoon small dollop of whipped topping on each and
sprinkle with cocoa, nutmeg or cinnamon.
NOTE: Cappuccino can be frozen in ice cube trays; the cubes can
be used with cappuccino so it will not be diluted. Also, the ice
cubes can be processed in a blender to make cappuccino slush.
