50+ Lifestyles

A Platter of Sandwiches

Be creative and make a festive platter of finger sandwiches. Use a firm bread such as pretzel bread, mini bagels or cocktail rye. For the filling, what ever you like: your favorite egg salad, ham or tuna salad. Or deli lunch meats and cheeses.
Use what ever garnishes appeal to you.

A Super Sub of a Sandwich

A Super Sub of a Sandwich – Take a loaf of un-sliced French, Italian or baguette bread. Slice lengthwise. Remove top. Place lettuce leaves, meats and cheeses on the sliced bread. Replace the top of the loaf. Then cut in two and a half to three inch sections. Serve with bowls of mustard, mayonnaise, catsup, sliced onion, sliced tomatoes, etc. Let everyone garnish their sandwich as they want.

Mini Zucchini Bites

2 cups grated zucchini ( about 1 medium)
1 egg
1/2 cup grated Parmesan Cheese
optional: 1/4 cup chopped cilantro,
salt & pepper

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Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough. Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges. If you don’t have a mini muffin pan, use a regular muffin pan and bake 18 – 20 minutes.

Cheesy Broiled Tomatoes Slices

Since this is not the season for flavorful tomatoes, dress them up with garlic and Parmesan. Slice your Tomatoes and place on a baking sheet. Top with Garlic, Parmesan, Bread Crumbs, Salt and Pepper. Bake at 425 for about 10 minutes.

American Classics

Slow-Cooker Beef Stew

1 large onion, slices or cubed
2 medium carrots, peeled and sliced
2 large potatoes, cut into 1/2 inch chunks
1 cup fresh green beans cut into bite-sized pieces
1 pound stew meat, cut into chunks
1 bay leaf
1 teaspoon fresh thyme
1 clove garlic, crushed
3 cups beef stock
2 tablespoons light brown sugar
3/4 teaspoon sea salt
2 teaspoons Worcestershire sauce
ground pepper to taste
3 tablespoons flour
2 teaspoons tomato paste

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Put the ingredients except the flour and tomato sauce into the slow cooker and stir to combine. Cover and cook on low for 8 to 9 hours (or high 4 to 5 hours) until beef is tender and potatoes are fork tender. Stir the stew once or twice as it cooks, if possible. Half an hour before serving, transfer a ladleful of broth to a small mixing bowl. Whisk in the flour and tomato paste. Return this mixture to the stew and cook for the remaining half hour.

Chocolate and Valentines

Chocolate Cherry Smoothies

from Favorite Recipes – Cooking Up a New Life
1 C. (1%) low fat milk
1 (8 oz.) ctn. chocolate cherry yogurt
1 C. frozen unsweetened dark sweet cherries, pitted
1 C. crushed ice
2 Tbsp. honey
2 tsp. presweetened cocoa powder

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Place all in blender and blend till smooth. Pour into 3 glasses.

Chocolate Covered Strawberries or Cherries

Chocolate covered Strawberries or Cherries – an easy way to create this fruit and chocolate treat. Use an ice cube tray place fruit in each cup, then cover with chocolate sauce. This can be melted chocolate chips or bakers squares. White chocolate will also work. Pour melted chocolate in the ice cube tray and refrigerate until set. Enjoy.

Caribbean Mofongo fro Puerto Rico

Shrimp Stuffing for Mofongo

2 tablespoons olive oil
1 tablespoon crushed or ground garlic
1/4 pound smoked ham, diced
1/4 cup chopped onion
1/4 cup chopped cilantro
1/2 cup chopped olives with pimientos
1½ cup tomato sauce
Salt and pepper to taste
2 pounds medium shrimp, peeled, cleaned, and cut in half

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Heat the olive oil in a large skillet. Add all the ingredients except the shrimp, and saute over medium heat for 5 minutes. Add the shrimp and cook until they turn pink. Set aside.

Mofongo

5 green plantains
1/4 cup vegetable oil (for frying plantains)

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Peel the plantains and cut them into ½ inch slices. Heat the oil in a large skillet and fry the plantain slices until golden brown. Drain on paper towels.
Mash 5 or 6 plantain slices in a pilón with a little of the stuffing liquid. If you use a food processor the texture will not be the same. Do it the old fashioned way – it won’t take too long. Fold in 1/2 cup of the shrimp mixture and shape into a ball with your hands. That is it. No need to fry the balls. You may also make half balls and leave the tops open as in the photo.
Repeat the process five more times until all the ingredients are used..

Cajun Flavor for February

Shrimp and Crabmeat Etouffee

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1 1/2 lb lump crabmeat
1/8 teaspoon cayenne pepper, or to taste
1/4 cup green onions, chopped
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled & deveined
1/4 cup fresh parsley or 1 1/2 tablespoon dried parsley
3 cups cooked Basmati or brown rice

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In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.

Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice.

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]