January's Recipes

Lentil And Pea Soup:

Wash the peas and lentils and drain out most of the water
In a large pan, combine all of the ingredients except the broccoli tops
Place the pan on high heat and cook until the soup is boiling. Lower the heat to medium and cover with a lid. Leave a little opening so that steam can escape. Stir occasionally
Cook for 30 to 40 minutes or until the lentils and peas are almost dissolved and the soup reaches the thickness that you desire
Add the broccoli tips, stir, and turn off the heat
Serve in a soup bowl with rice, pasta or bread and garnish with the chili peppers

Thaw the crab meat and firmly squeeze out the water, as to dry it out
Combine and mix together the crab, potatoe, bread crumbs and the onions after they have been sautéd until golden brown
Add and mix the lemon juice, herbs, pepper to taste and enough egg so that the crab mixture sticks together
Form patties out of about 3 ounces of the crab mixture until it is all used up, placing each one to the side
Preheat a large skillet with the olive oil
Pan fry each of the crab patties until golden brown on the first side, then flip them over to finish cooking, until the second side is golden
Serve and garnish

Can be served on salad greens, with vegetables, etc.
Garnish with lemon, sprigs of fresh herbs, a sauce such as aoli, etc.
The crab patties or cakes can have a bread brumb coating around them, by using the breading procedure. If so, cook as directed above

Place all ingredients except poppy seeds in container of an electric blender or food processor
Cover and blend on high speed until smooth
Pour dressing into sealable container or jar and add the poppy seeds
Refrigerate until ready for service

Set oven rack on the upper level, preheat to 400°F
Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper
In a small bowl, whisk together the egg white and 2 tablespoons olive oil
Lay a sheet of phyllo on the prepared baking sheet and with a pastry brush, lightly coat the surface with the egg-white mixture
Sprinkle with 1 teaspoon breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on top and brush with egg-white mixture
To form an edge to the tart, carefully roll over the edges toward the center, using the blade of a knife to help you get started
With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese
Arrange tomato slices on top in 5 rows of 8 slices each
Bake for 15 to 20 minutes, or until the pastry is golden brown
Let cool in the pan for 5 minutes
In a small bowl, combine the remaining 1 tablespoon olive oil, parsley, garlic and thyme. With your fingers or a fork, dab some of the herb mixture onto each tomato slice
Slide the tart onto a serving platter or, if you wish to serve bite-sized appetizers, slide it onto a cutting board and with a sharp knife or pizza cutter, cut the tart into squares between the tomato slices
Serve warm or at room temperature.

The tart can be prepared ahead to the point of baking. Wrap and freeze for up to 2 months. Do not thaw until ready to cook
Other fresh herbs can be used
Other cheese such as feta can be used in place of the parmesan

Soak fruit and raisins in apple juice at least 12 hours
Beat egg and brown sugar with a fork
Blend in the oil, soda, spices and vanilla
Gently stir in flour, nuts and candied fruit with the remaining liquid from soaking fruit
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Press a piece of fruit on top of each if desired
Bake in preheated 375°F oven for 10 to15 minutes

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