Cooking with Ann Marie

Updated 6 years ago

Negative Calorie Soup

Sweet Onion-chopped

1Tbs butter

2Tbs olive oil

A pinch of Sea salt and pepper

8 large tomatoes-diced or 2 cans of chopped tomatoes

3 stalks of celery-chopped

head of cabbage-chopped

2 bell peppers chopped

3 carrots- chopped

Stock or water

Bay leaf

Pinch of cayenne-optional

Use a stockpot

Melt butter with oil

Add onion and let simmer for 10 minutes

Add all remaining veggies

Let simmer for 5 minutes

Add liquid, bay leaf and cayenne

Let simmer for 20-30 minutes-until veggies are tender

Enjoy

Omelets in a Bag

Ingredients:

Quart size, freezer zip lock bags and a permanent marker.

2 eggs per person

Large pot of boiling water

Any filling desired:

Cheeses, spinach, peppers, sausage, bacon, mushrooms, salsa, avocado

Assemble:

Place eggs in zip lock with the individuals desired filling. Make sure the bags are label with each persons name before filling. Seal the bags and place in boiling water for 12-15 minutes. Serve with fruit and whole-wheat toast.

Cheesy Biscuits

1 cup (2 sticks) butter

1 teaspoon finely grated lemon zest

1 egg yolk

6 Tbs heavy cream

1 3/4 cups flour

3/4 cup finely grated Pecorino cheese

1/2 cup finely grated Parmesan cheese

1 tbs sugar

2 tsp minced fresh rosemary leaves

sea salt

Pinch of nutmeg

Beat the butter and lemon zest until smooth. Slowly beat in the egg yolk and cream.

Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, and then beat on medium speed to make slightly sticky dough.

Press dough out with a floured rolling pin and make shapes or fill a cookie press with the dough. At this point -the biscuits could be frozen for up to a month. Place biscuits onto ungreased baking sheets-an inch apart. Sprinkle with the remaining 1/4-cup Parmesan and refrigerate cookies for 20 minutes.

Preheat oven to 325 degrees F.

Bake 20 to 25 minutes. Briefly cool the cookies on the baking sheets, and then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Ann Marie’s Kitchen

Catering &amp: Event Planning

207-947-5885

www.annmarieskitchen.com


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