The Cookbook

Lori's Special Spinach

(from Guy Fieri)

2 tbsp. extra virgin olive oil
8 cups uncut baby spinach, raw
2 tbsp. minced garlic
1/3 cup chicken broth
2 tsp. salt
2 tsp. pepper
2 tsp. grated Parmesan

Heat olive oil in medium stock pot, when hot add spinach and chopped garlic. Cook until fully wilted, then add chicken broth and reduce. Season with S&P. Garnish with Parmesan and serve immediately.


klh6656

Lemon Rice Pilaf

1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon
1 (14-ounce) can or 2 cups chicken broth or stock
1 cup water
1 handful flat-leaf parsley, chopped
1 lemon, zested
Slivered almonds, toasted, for garnish

Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.

Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.

Flash McCord

Sharron's Crock Pot Lasagna

1 lb. ground turkey sausage
1 box lasagna noodles
1 can onion & garlic spaghetti sauce
1 can green pepper & mushroom spaghetti sauce
1 16 oz cottage cheese, small curd
1 lb mozzarella cheese

Brown the turkey in a skillet.
No need to precook the lasagna noodles; crumble them.
Mix all the ingredients together in a large crock pot, setting aside some of the mozzarella cheese to lay on top.
Let cook for 1 to 1 1/2 hours.

Sharron White