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all recipes below

Corn Stuffed Bell Peppers

Hazelnut Vinaigrette
Walter Paulson

English Pea Griddle Cakes
Walter Paulson

Spinach and Tofu Salad
Walter Paulson

StuartÝs Smoothie

Southwestern Vichysoisse
Walter Paulson

607 SHOW

Corn Stuffed Bell Peppers


Cut the tops of the bell peppers off, remove the veins and seeds. Use caution not to puncture the skin of the pepper. Boil a pot of salted water and place the peppers into the water for about 3 minutes. 

Remove them carefully and rain off the excess water. Set aside to cool. In a medium skillet over medium heat, melt the butter and add the corn, onion and seasoning salt to taste. Saut╚ for 2-3 minutes until the onions are browned and the corn still has some crunchiness. Set aside.

In a bowl, lightly beat the eggs. Add the milk, chives, salt, pepper and cheese and mix well. Add the cooked vegetables to this.  Place the peppers upright in a baking dish that fits them well. 

Place about a half-inch layer of bread crumbs in the bottom of each pepper. Gently pour the custard vegetable mixture in equal portions into each of the peppers. Cover the peppers with foil and bake at 375 degrees for 40 minutes. Uncover and bake an additional 15 minutes.  
Serve hot.



1 Tb. butter

1/4 cup finely chopped onion

3/4 cup fresh or frozen corn kernels

2 red bell peppers

seasoning salt


4 eggs

1/4 cup half & half or nonfat evaporated milk

1/2 Tb. chopped chives

1/4 tsp. salt

1/8 tsp. black pepper

1/2 cup finely grated Grana Pedano or other Parmesan-type hard cheese

coarse toasted bread crumbs

Hazelnut Vinaigrette


Combine all of the ingredients except the oil in a bowl and whisk continuously while slowly pouring in the oil. 

Blend until it is smooth and begins to thicken.


3 ounces Sherry vinegar

1 clove garlic

1/4 tsp. Ground Black Pepper

1/2 tsp. Dijon mustard

1 egg yolk

1 1/2 cups Hazelnut Oil

English Pea Griddle Cakes


Cook the peas in boiling salted water until tender. Drain and set aside to cool. Combine the cooled peas, eggs, egg yolks, cream and flour in a blender or food processor and process until smooth. 

Brown the butter in a small skillet over medium high heat, then add to the mixture and blend again quickly until thoroughly combined. Pour the batter out in portions into a heated nonstick skillet that has butter or cooking spray, and fry as you would for a pancake.

Can be garnished with a fresh tomato basil garlic relish and a dollop of Mascarpone.


1 pound English Peas, shelled

2 whole eggs + 2 egg yolks

1 cup Heavy Cream

6 Tb. All-purpose flour

6 Tb. butter

1/4 tsp. salt

pinch of white pepper

Spinach and Tofu Salad


Toss the spinach leaves with the vinaigrette in a bowl. Arrange the spinach on an individual plate and place alternating oranges and strawberries around the perimeter of the spinach. 

In a skillet, heat the peanut oil over medium high heat, add the garlic and shallots and slightly saut╚. Add the tofu cubes, hazelnut oil and the soy sauce. 

Cook for 2 minutes over high heat. Add the water and cook for 1 minute. Using a slotted spoon, place the hot tofu over the spinach. 

Serve immediately.


Per individual salad:

1 1/2 cups baby spinach, cleaned

1/2 ounce Hazelnut Vinaigrette (recipe follows)

10 Mandarin orange segments, fresh or canned

10 sun-dried strawberries

2 ounces firm tofu, diced

1 Tb. peanut oil

1/2 tsp. chopped garlic

1 tsp. chopped shallots

1 Tb. Hazelnut oil

1 Tb. soy sauce

1 Tb. water

StuartÝs Smoothie


Place all ingredients in a blender and blend until smooth.


3/4 to 1 cup almond milk

2 Tb. UdoÝs Oil (omega3 and omega6 nutritional supplement oil blend)

1/2 tsp. calcium ascorbate (1500-2000milligrams of Vitamin C powder)

6 ice cubes

3 Tb. chocolate Peanut Butter (or equivalent amount of Peanut Butter and powdered cocoa or chocolate syrup of choice)

1 Tb. pure maple syrup

1/2 banana

1 scoop protein powder

Southwestern Vichysoisse

Cut the vegetables and potatoes in to large dice. Place them in a large soup pot. Add the water and bring to a boil. Reduce the heat and simmer for 30-45 minutes until the potatoes are soft. 

When the vegetables are finished cooking, place them in a food processor or blender and blend until smooth, then run through a strainer back into the pot, mashing any solids to a fine pureed consistency. 

Place the orange juice in a skillet and cook it for a few minutes over medium heat to reduce it by two-thirds. Add this to the soup along with the honey, cayenne pepper and a little salt. Return the pot to the heat, add the cream and stir well. Adjust the seasonings and simmer for 20 minutes. Remove from the heat and chill.

Served chilled. Can garnish with Candied Pecans (fresh raw pecans that have been saut╚ed in butter, and spiced with cumin, paprika, chili powder, brown sugar, cayenne and cider vinegar, to taste).


1/2 yellow onion

1 small carrot

1 green bell pepper

2 stalks of celery

1 clove garlic

1 pound of sweet potatoes

6 cups of water

1 cup Orange Juice

2 Tb.honey

1/2 tsp. cayenne pepper

2 cups Heavy Cream

Salt to taste

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