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Category: Starches

Macaroni from the Island of Ischia

Macaroni from the Island of Ischia

3 T. extra-virgin olive oil

1/4 C. capers, preferably salt-packed, rinsed and coarsely chopped

Pinch of dried oregano

1/4 C. broad crumbs

2 plump garlic cloves, minced

1 lb. maccheroni

6 anchovy fillets, coarsely chopped

1/3 C. of coarsely chopped black olives, pitted

3/4 C. diced mozzarella, preferably buffalo-milk

2 lb. ripe tomatoes, peeled and coarsely chopped

1/2 C. torn basil leaves

Pinch of crumbled dried red chili

Sea salt (optional)

 

Combine 2 T. of the olive oil and the garlic in a skillet over medium-low heat. Gently sweat the garlic until it is very soft, but do not let it brown. Add the anchovies and m them with a fork into the garlicky oil. Stir in the tomatoes, capers, and olives and cook about minutes. Taste and add salt if you wish. Now stir in the chili and oregano and simmer for a 10 minutes. Add a little water from time to time if the sauce starts to stick.  Meanwhile, bring 6 quarts of lightly salted water to a rolling boil. In a separate small skillet, combine the bread crumbs with the remaining T. of olive oil. Set over medium heat and toast the crumbs, stirring occasionally, until golden brown and crisp. Set aside.  Cook the pasta until done to taste, then drain. Or cook until slightly underdone, drain, let it finish cooking in the simmering sauce. Mix the pasta and sauce together and stir in the cubes of mozzarella and some of the basil, along with a couple of T. of crisp bread crumbs. Transfer to a serving dish and garnish the top with the rest of the bread crumbs and basil. Let rest for at least 15 minutes before serving.

 

 

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Maya’s Potatoes

Maya’s Potatoes

8 medium Potatoes
Oil for deep frying
1 Onion, coarsely chopped
4 each Garlic cloves, pressed
6 T. Oil

1 pinch Asafetida

7 Fenugreek seeds

1/2 tsp. Fennel seeds

1/4 tsp. Black onion seeds

1/4 tsp. Black mustard seeds

1 Bay leaf

3 Dried red peppers

1/2 tsp. Turmeric

2 medium Tomatoes, chopped

1 pinch Sugar

1 1/2 tsp. Salt

 

Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces. Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use.  Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simmer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.

 

Teleme, Squash, and Onion Galette

Teleme, Squash, and Onion Galette

onchsgalette1 C. all-purpose flour

1/8 tsp. salt

1/8 tsp. sugar

6 T. (3/4 stick) unsalted butter, very cold, cut into 1/4-inch cubes

1/4 C. ice water

1 T. olive oil

1/2 yellow onion, thinly sliced

1/4 lb. yellow squash, sliced into 1/4-inch rounds

1 T. fresh thyme leaves, or 1 1/2 tsp. dried thyme

Salt and freshly ground pepper, to taste

1/4 lb. young Teleme cheese, coarsely grated

1 T. milk or cream

 

In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs. Make a well in the middle of the dough. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water. Continue until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn’t, add more cold water, 1 T. at a time. Press the dough into a ball and then flatten it into a disk about 5 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours. The dough can also be frozen.  Preheat the oven to 400 F. Place a rack in the lower third of the oven. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done.  In a medium skillet, heat the olive oil over medium-high heat. Add the onions and squash and sauté for about 2 minutes, stirring constantly. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes. They should be slightly underdone. Remove from the heat and set aside.  Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick. Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet, or you’ll likely end up with melted butter on your oven floor.) Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese. Next, fold the 1 1/2 inch border toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a “window” of filling about 5 inches in diameter, with the crust overlapping the edges of the filling.  Brush the folded-over edges with the milk or cream. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes. Serve immediately.

 

 

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Bacon and Green Onion Biscotti

Bacon and Green Onion Biscotti

2 1/2 c. flour

1/4 tsp. black pepper

2 tsp. baking powder

1/4 tsp. salt

8 T chilled butter, cut into 8 pieces

2 T olive oil

2 large eggs

1/2 c. milk

1 1/4 lbs of bacon

3 green onions, finely chopped

1 large egg, lightly beaten with a T. of water

 

Begin by frying the bacon until crisp. I like to bake mine on an aluminum foil lined cookie sheet, with sides, in a 400 degree oven for about 15 minutes, flipping the bacon once. The foil makes the grease very easy to clean up and I don’t have to fuss over a frying pan. Once the bacon has cooled slightly, chop it into small pieces [doesn’t have to be perfect but maybe aim for 1/2″ square pieces]. In the bowl of an electric mixer, fitted with the paddle attachment, combine the flour, pepper, baking powder, and salt on low speed. Add the butter chunks until the mixture resembles a coarse meal. In a small bowl, whisk together the olive oil, eggs and milk. Slowly pour the liquid mixture into the dough and mix until just combined. Add in the green onions and bacon and mix until combined. You could also do this in a food processor but be sure to turn the dough out into a bowl before adding the green onion and bacon. Mix the bacon and green onion in by hand because the processor blade would get rid of the yummy chunks. Turn the mixture out onto a lightly floured surface. Divide the dough into 4 pieces. Roll each section into a log measuring 7 inches long and at least an inch thick. Wrap each log in plastic wrap and refrigerate for at least 30 minutes.  In the last 10 minutes before removing the biscotti from the fridge, preheat the oven to 350 degrees. Remove the biscotti logs from the fridge and place the logs on a lightly oiled baking sheet. The logs will not grow that much during baking, so they can be placed pretty close together. Brush the top of each log with egg wash and bake for approximately 25 minutes until light brown and firm to the touch. Remove the logs from the oven and let cool on a wire rack for at least 15 minutes. Decrease the oven temperature to 300 degrees. After the logs have cooled, slice them crosswise [you can also slice on a diagonal for longer biscotti] with a serrated knife into 1/2 inch thick slices. Place the slices on top of a wire rack resting in a baking sheet [this way the heat will circulate around the biscotti]. Bake for approximately 30 minutes until the biscotti have dried and turned golden brown. Once cool, the biscotti will keep in an airtight container for about a week. Serve with your favorite soup, dunk in your fave dip or eat like delicious crackers!

 

 

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Sweet and Tangy Angel Hair

Sweet and Tangy Angel Hair

1 pound angel hair pasta
2-3 cloves of garlic, minced
1/2 C. unsalted butter
1/4 C. honey
1 tsp. dried basil
1 tsp. dried thyme
1/4 C. grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Meanwhile, in a large nonstick skillet, sauté the garlic in the butter, then stir in the honey, basil and thyme. Drain the pasta, add it to the garlic mixture, and toss to coat. Sprinkle with Parmesan before serving.

Cucumber and Dill Pasta Salad

Cucumber and Dill Pasta Salad

Cucumber and Dill Pasta Salad2 C. uncooked macaroni pasta

2 C. peeled and chopped cucumber

1 C. chopped tomatoes

1 (8 ounce) carton light or non-fat sour cream

1/2 C. skim milk

1 T. minced fresh dill or 1 tsp. dried dill

1/2 tsp. coarse ground pepper

1/2 tsp. salt

1 T. vinegar

Cook pasta in boiling salted water until al dente. Drain and rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

Green Bean and Potato Salad

Green Bean and Potato Salad

3 tablespoons wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon + 1 teaspoon olive oil
3 cups green beans, cut into 2″
pieces and steamed
1 pound boiled or steamed
potatoes, cut into 1/4″ slices
1/2 cup chopped red onion
1/2 cup chopped fresh dill

To prepare vinaigrette, whisk together vinegar, mustard, pepper and salt; then whisk in oil. Place green beans, potatoes and onion in a medium mixing bowl. Add vinaigrette and dill; toss thoroughly. Serve warm or at room temperature.

 

Orange, Pine Nuts, & Raisins Bulgur Salad

Orange, Pine Nuts, & Raisins Bulgur Salad

1 1/2 C. fine bulgur (available in most supermarkets or in natural food shops)

1 1/2 C. hot water

3 T. lemon juice

3 T. orange juice

1 T. grated orange rind

3 medium oranges

1/3 C. olive oil

4 scallions, chopped

1/3 C. chopped fresh mint leaves

1/3 C. chopped fresh parsley leaves

1/3 C. pine nuts, toasted

1/3 C. raisins

Salt and pepper, to taste

In a large bowl combine bulgur, water, lemon juice, and orange juice and rind. Tightly cover with plastic wrap and let mixture stand, at room temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with a fork.  While Bulgur is soaking, with a serrated knife, cut away peel and pith from oranges. Cut sections free from membranes and add to bulgur with remaining ingredients. Season salad with salt and pepper, stirring well. Let salad stand, covered, for 30 minutes before serving.

 

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Parsnip, Leek and Apple Pancake

Parsnip, Leek and Apple Pancake

3 parsnips

1 leek – thinly sliced

1 apple – grated

1 tsp flour

Pinch of cinnamon

Salt and pepper

1 T. grated parmesan

Butter

flour, egg and breadcrumbs for coating

 

Top and tail parsnips and boil with skins on until cooked through. Drain, allow to cool and scrape off skin, then mash with a fork. Cook the leeks in a little butter and oil, add grated apple and cooked through for a few minutes. Add to mashed parsnips with flour, seasoning, parmesan and a knob of butter. Form into flat round cakes. Coat in flour, then egg and breadcrumbs. Fry in butter and oil until crisp on the outside.

 

 

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Italian Herb Bread

Italian Herb Bread

1 1/3 C. Water

3 T. Powdered Milk

1 1/2 tsp. Salt

3 T. Sugar

3 T. Shortening

3 3/4 C. Bread Flour

1 1/2 tsp. Dried Marjoram

1 1/2 tsp. Dried Basil

1 1/2 tsp. Dried Thyme

2 tsp. Yeast

 

Place ingredients into the bread machine pan in order listed.  Select the rapid bake setting.

 

Quinoa and Wild Rice Stuffed Squash

Quinoa and Wild Rice Stuffed Squash

quin10 to 12 Sweet Dumpling, Carnival, or Delicata squash (about 3/4 lb. each)

1/2 C. chopped pecans

1 T. olive oil

2 onions (1 lb. total), chopped

2 C. chopped celery

5 1/4 C. vegetable broth

1 1/2 C. wild rice, rinsed and drained

2 T. chopped fresh sage leaves or 2 tsp. dried rubbed sage

1 1/2 C. quinoa, rinsed and drained

2/3 C. chopped dried apricots

1/3 C. chopped dried cherries

1/3 C. chopped dried cranberries

Salt

 

Rinse squash, pierce each with a fork several times, and set in a 10- by 15-inch pan. Add 3/4 C. water to pan and cover tightly with foil. Bake in a 350° oven until the squash are tender when pierced, 45 minutes to 1 hour. Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes. Remove from pan. Add olive oil, onions, and celery to the pan; stir over medium-high heat until the onions are limp, about 6 minutes. Add vegetable broth, wild rice, and sage. Bring to a boil over high heat. Cover, reduce heat, and simmer for 40 minutes. Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer. Stir in apricots, cherries, cranberries, and pecans. Add salt to taste. Keep warm until squash are ready. When the squash are cooked, hold with a thick towel to protect hands, and cut 1/2 to 3/4 inch off tops (or sides of Delicata) to form lids. Scoop out and discard seeds. If needed, trim a little off squash bases so they sit steady and level. Mound grain stuffing into squash cavities. Set squash lids on filling and serve, adding salt to taste.

 

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Potatoes Romanoff

Potatoes Romanoff

4 potatoes, quartered
1 tbsp. butter
1 c. low-fat sour cream
4 whole green onions, sliced
1 1/4 C. shredded low-fat cheddar cheese, shredded
1 tsp. salt
1 dash pepper
paprika to taste

Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes.

Jacque Pepin Yukons

Jacque Pepin Yukons

3 pounds baby Yukon gold potatoes

Salt

Freshly ground black pepper

3 C. chicken stock

3 T. butter

2 to 3 T. freshly chopped parsley leaves

 yukon

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 C., add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

 

 

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Garlic and Anchovy Crostini

Garlic and Anchovy Crostini

1 baguette, thinly sliced

1 garlic clove, minced

4 anchovies, minced

â…“ C. extra virgin olive oil

 

Preheat oven to 350°F (198°C). Toast sliced baguette in the oven, turning to brown both sides. In a small bowl, mix garlic, anchovies and olive oil together. Brush toasted baguette slices with mixture.

 

 

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Polenta with Tomatoes

Polenta with Tomatoes

1/2 C. Yellow Cornmeal

1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

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Creamy Corn & Bacon Casserole

Creamy Corn & Bacon Casserole

1 lb. bacon, diced

2 C. bread crumbs

1/4 C. minced onion

1/2 C. chopped green pepper

2- 16oz cans cream-style corn

 

In a skillet, fry the bacon until lightly browned. Remove & set aside. Pour 1/8-1/4 C.  of the bacon drippings over bread crumbs; set aside. Discard all but 2 T. of remaining drippings. Preheat oven to 350~f.  Sauté onion & green pepper in drippings till tender. Stir in bacon, & corn. Spoon into a 1-qt baking dish; sprinkle with crumbs. Bake 20-25 minutes or till bubbly & heated through.

 

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Easy Maple Baked Beans

Easy Maple Baked Beans

5-14 oz. Cans pork and beans

1/4 C. Chopped onion
1/3 C. Maple syrup
2 tsp. Dry mustard
6 slices Bacon, cooked and crumbled

Double ingredients to cook in 6 quart crock. Combine all ingredients in crock. Cover and cook on Low for 6-8 hours.

 

Black Bread

Black Bread

3 1/2 to 4 C all-purpose flour

4 C. Rye Flour

2 C. Whole Bran Cereal

2 pkg. Active Dry Yeast

2 T. Instant Coffee Crystals

2 T. Caraway Seed

1 T. Sugar

1 T. Salt

1 tsp. Fennel Seed, crushed

2 1/2 C. Water

1/3 C. Molasses

1 C. Butter or Margarine

1 square (1oz.) Unsweetened Chocolate

2 T. Vinegar

1 T. Cornstarch

1/2 C. Cold Water

 black_bread

In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup of rye flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and fennel. In a saucepan, heat water, molasses, butter or margarine, chocolate and vinegar until warm–110 to 115 degrees–stirring constantly until chocolate and butter are almost melted. Add liquid to dry ingredients in a mixing bowl and beat a half-minute at low speed, scraping sides of bowl constantly. Then beat 3 minutes at high. By hand, stir in remaining rye flour and enough of the all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead 8 to 10 minutes, or until smooth and elastic. Dough may be slightly sticky. Shape into a ball and place in a greased bowl, turning once to grease the surface. Cover and let rise in warm place for 1 1/4 to a 1/2 hours, or until almost double. Punch dough down and divide in half. Shape each half into a ball and place on a greased baking sheet. Flatten slightly with the palm of your hand. Cover and let rise in warm place 30 to 45 minutes, or until doubled. Bake in a 375 degree oven for 50 to 60 minutes, or until browned and bread sounds hollow when tapped. Remove from baking sheet and cool on wire rack. In a small saucepan, combine cornstarch and cold water, and cook and stir until mixture thickens and bubbles. Cook a minute more and brush over the hot bread.

 

Corn and Bacon Muffins

Corn and Bacon Muffins

6 slices lean back bacon

1 medium onion, peeled and diced

1 1/2 C. self-rising flour

1/2 tsp. baking powder

1/2 C. cheddar, grated

12 oz canned corn, drained

2/3 C. milk

2 eggs

5 T. olive oil

 

Preheat the oven to 400 degrees F.  Line a muffin pan with paper muffin cases. Trim any fat off the bacon slices and then cut into squares. Place in a small skillet, add the onion, and gently fry for 5-10 minutes until well cooked. Place the flour and baking powder in a bowl and mix. Stir in the cheese and corn. In another bowl whisk the milk, eggs, and oil together.  Add this mixture to the flour mixture, then add the onion and bacon. Stir to combine but do not overmix.  Spoon into the muffin cases and bake for 15 minutes until firm to touch. Cool on a wire rack.

 

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Coriander Potatoes

Coriander Potatoes

11/2 lb. Potatoes, peeled and diced into 1/2-inch cubes
4 T. Olive Oil
1 hot Red or Green Chili
2 cloves Garlic, finely chopped
Salt and Black Pepper to taste
1 large bunch fresh green Coriander, finely chopped (Fresh Parsley is a viable substitute, but will produce a different taste)

Heat the oil in a large skillet or pan over medium heat, into which the potatoes will go in about a one-inch-thick layer. Rinse the potato cubes well and shake them dry, then carefully add to the warm olive oil. Fry them until they’re golden on all sides, tossing as you go to even out the cooking. Split the chili and remove the seeds, then chop it finely; and do the same with the garlic. Add to the potatoes with the salt, and continue cook for  another 2-3 minutes. Chop the coriander finely, starting with the stalks, and stir it in, cooking for another 2 or 3 minutes, until the coriander has wilted. Serve immediately as part of dinner.

 

Parmesan Cayenne Scones

Parmesan Cayenne Scones

6 C. flour

½ C. cold butter, cut into squares

3 tsp. baking powder

2 ½ tsp. salt

½ tsp. coarse black pepper

1 T. cayenne pepper

2 C. grated parmesan cheese

1 C. milk

½ C. buttermilk

2 eggs

 

Preheat oven to 350 degrees F.  In the bowl of a food processor, combine flour, butter, baking powder, salt, black pepper, cayenne pepper, and parmesan cheese and pulse so that it is the consistency of fine sand. In a separate bowl, whisk together the milk, buttermilk, and eggs. Slowly add this wet mixture to the dry mixture that is in the food processor. Flour a clean work surface and using your hands, bring the dough together. If dough is too sticky, sprinkle on more flour. Divide dough into your favorite small molds.  Bake for 20 to 25 minutes, until lightly golden. Serve warm.

 

 

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Lebanese Bulgur

Lebanese Bulgur

leb1/3 C. olive oil

1 onion, chopped

2 garlic cloves, minced

1 tsp. dried basil

1 C. bulgur

1 C. tomatoes, seeded and chopped

1 1/2 C. vegetable broth or chicken broth, heated

1 T. honey

1 T. tomato paste

Salt and pepper

1 pinch cayenne (optional)

2 T. chopped fresh parsley

 

1Heat the oil in a medium saucepan over medium heat. Add the onion and cook until lightly browned, about 3 minutes. Add the garlic and cook for another minute. Stir in the tomatoes and basil, cooking 2 more minutes. Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated. Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes. Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture. Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes. Turn off the heat and let sit for 10 minutes. Sprinkle the parsley over the top.

 

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Cinnamon Scented Quinoa and Smoked Chicken Salad

Cinnamon Scented Quinoa and Smoked Chicken Salad

1 cinnamon stick

1/2 tsp. salt, plus more to taste 1 C. quinoa,

1/4 C. fresh lemon juice,

2 T. olive oil

2 tsp. lemon zest, grated

1 garlic clove, finely chopped

1 tsp. ground cumin

1/2 tsp. cinnamon

1/4 tsp. ground turmeric

1 dash Tabasco

1/2 pound smoked chicken, or smoked turkey, cut into long, thin strips

2 celery stalk, diced

1/2 C. scallions

1/2 C. currants

2 T. pine nuts, toasted

1/4 tsp. freshly ground black pepper, or to taste

 

For each C. of quinoa to be cooked, pour 2 C. of water into a medium-sized saucepan, add cinnamon stick and salt. Bring to a boil over high heat. Add quinoa, reduce heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove cinnamon stick. Fluff the quinoa with a fork and set aside. In a large bowl, whisk together lemon juice, oil, lemon zest, garlic, cumin, cinnamon, turmeric and Tabasco. Add the chicken or turkey, celery, scallions, currants, pine nuts and the cooked quinoa. Toss well to combine. Season with salt and pepper. (The salad may be prepared up to 24 hours in advance and stored, covered, in the refrigerator.

 

Cold Pasta Fredda Salad

Cold Pasta Fredda Salad

1/2 lb. Spiral Noodles, cooked, chilled in cold water, and drained

¼ C. Pesto Sauce

2 Tomatoes, chopped

Black Pepper

2 Cloves Garlic, crushed

2 T. Pine Nuts

3 T. Parsley, chopped

¼ C. Olive Oil

¼ C. Lemon Juice

 

Toss all ingredients together; refrigerate before serving.

 

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Rice Pilaf with Pine Nuts and Currants

Rice Pilaf with Pine Nuts and Currants

pilaf2 C. long-grain white rice, preferably basmati

2 tsp. salt, plus salt to taste

4 C. boiling water

4 chicken livers, optional

2 T. plus 1/4 C. unsalted butter

1 onion, chopped

3 T. pine nuts

1/2 tsp. ground cinnamon or ground allspice

3 C. chicken stock or equal parts chicken stock and water

1/4 C. dried currants

Freshly ground pepper

3 T. chopped fresh flat-leaf (Italian) parsley or dill

 

In a bowl, combine the rice with the 2 tsp. salt and pour in the boiling water. Stir well and let stand until the water is cold. Meanwhile, if using the chicken livers, in a small sauté pan over medium-high heat, melt the 2 T. butter. Add the livers and sauté until browned and firm but still pink in the center, about 5 minutes. Let cool, then chop coarsely. Set aside. Drain the rice and rinse well under cool running water. Drain again and set aside. In a saucepan over medium heat, melt the 1/4 C. butter. Add the onion and pine nuts and sauté until pale golden brown, about 8 minutes. Add the rice and cook, stirring, until opaque, about 5 minutes. Add the cinnamon or allspice, the stock or stock and water, currants and chicken livers, if using. Season to taste with salt and pepper. Cover and cook over medium-low heat until the liquid is absorbed, about 15 minutes. Uncover the pan, drape a folded kitchen towel over the pan and re-place the lid. Cook over very low heat for 10 minutes longer. Turn off the heat and let stand for 15 minutes before serving. Sprinkle with the parsley or dill and serve.

 

 

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Pearled Couscous Tomato and Cucumber with Mustard Dressing

Pearled Couscous Tomato and Cucumber with Mustard Dressing

2 C. couscous, cooked

1 red tomato, seeded, medium diced

1 yellow tomato, seeded, medium diced

1 English cucumber, medium diced

1 red onion, small diced

1/4 C. basil, julienned

1/2 C. extra virgin olive oil

1 C. champagne vinegar

1 T. coarse-grain mustard

Salt and pepper

 

Place all ingredients in a bowl, with the exception of the oil, vinegar, and mustard, and gently toss. In a separate bowl, whisk together the remaining ingredients. Toss with the couscous and season with salt and pepper to taste.

Red Onion Crostini

Red Onion Crostini

3 tsp. plus 6 tsp. Olive oil
2oz. Pancetta (Italian Bacon), finely chopped
3 lg. Red onions, thinly sliced
1 tsp. Minced garlic
T. Fresh lemon juice
1 tsp. Fennel seeds, crushed 2 tsp. Sherry wine vinegar or balsamic vinegar

6 5 x 3 x 1/2 -inch slices country-style bread, toasted
Chopped fresh parsley

 

Heat 3 tsp. oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)  Drizzle each toast slice with 1 tsp. oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.

Grilled Lemon Potatoes

Grilled Lemon Potatoes

2 russet potatoes, halved lengthwise

1/2 C. low fat margarine, melted

2 T. lemon juice

1 1/2 tsp.s reduced sodium lemon pepper

1/8 tsp. garlic powder

 

Deeply score cut sides of Potatoes, using a sharp knife. Cover skin side With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40 Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10 minutes. Turn Potatoes & Baste With Remaining margarine Mixture. Grill 10 Min.

Cheddar Pinwheels

Cheddar Pinwheels

2 C. Unbleached Flour; Sifted

1/2 tsp. Salt

1 T. Baking Powder

1/4 C. Butter

2/3 C. Skim Milk

1 C. reduced fat Cheddar; sharpest possible, Grated

 

Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.

 

Onion Roasted Potato Wedges

Onion Roasted Potato Wedges

1 1/2 lb. medium all purpose potatoes
2 T. oil
1 tsp. Italian seasoning
1 pkg. Onion Gravy Mix

Cut potatoes into wedges. Pour oil into a foiled lined shallow baking pan. Add potatoes; toss to coat. Sprinkle Gravy mix and Italian seasoning over potatoes, toss to coat; spread in single layer. Bake in 375 degree F oven 10-12 min. Stir potatoes, bake additional 12-15 min. or until done.

Dilled Rice Salad

Dilled Rice Salad

2 T. white vinegar

1 T. lemon juice

1 T. vegetable oil

2 T. chopped fresh dill weed

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

3 C. cooked rice, cooled

1 red bell pepper, chopped

1/2 lb. snow peas, julienned

 

Combine vinegar, lemon juice, oil, dill, salt, and pepper in a large bowl.  Add rice, red pepper, and snow peas; toss.  Serve chilled.

 

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ABM Garlic Bread

ABM Garlic Bread

3/4 C. Water

2 C. + 1 T. Bread flour

1 T. Sugar

1/2 tsp. Salt

11/2 tsp. Butter

2 T. Parmesan

1/2 tsp. Sweet basil

1/2 tsp. Garlic powder

1/4 tsp. Finely chopped garlic

11/2 tsp. Active dry yeast

 

Place ingredients in Automatic Bread Machine in manufacturers recommended order. You can increase the fresh garlic for a stronger taste.  Bake on the normal/basic cycle.

Garlic Lime Rice

Garlic Lime Rice

1 T. olive oil

3 large garlic cloves, thinly sliced

1 C. long-grain white rice

2 C. water

2 T. fresh lime juice

1 tsp. kosher salt

2 T minced fresh cilantro

2 tsp. lime zest, minced

 Cilantro-rice-7

Heat oil in sauce pan over medium-high. Add garlic; sauté 3 min., or until golden brown. Stir in rice; sauté 2 min. Add water, lime juice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes, or until water is absorbed. Stir in cilantro and lime zest.

 

 

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Quick Sourdough French Bread

Quick Sourdough French Bread

2 to 2 1/2 C. Flour

1/2 C. Warm water (120-130 deg)
1 T. Wheat germ

1/2 C. Dairy sour cream, room temp.

1/2 T. Sugar
1 T. Vinegar
1 tsp. Salt

1/4  tsp. Ginger
1 pkg. Yeast

Place in Automatic Bread machine in manufacturers recommended order.  Process on the normal/basic cycle.

 

Cheese Triple Onion Bacon Bun

Cheese Triple Onion Bacon Bun

Dough:

3/4 cup water

1/2 cup milk

1/4 cup butter

1/4 cup liquid honey

1 large egg ( beaten )

3 1/2 to 4 cups bread flour

4 teaspoons instant yeast

1 1/4 teaspoons salt

Filling:

1/2 cup butter

1/3 cup chives (chopped )

1/3 cup shallots (chopped )

1/3 cup onions ( chopped )

1 tablespoon garlic ( minced )

2/3 cup crispy chopped bacon

2 1/2 cups Gruyere cheese

 cheesebacon1

Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add honey and 1 1/2 cups of flour, mix till smooth. Add in lightly beaten egg and yeast, mix till smooth. Allow to sit uncovered for 15 min.. Mix salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for 1 hour or till double in bulk. For filling, melt butter in a medium fry pan. Add in garlic, saute for a minute. Add in chives, shallots and onions, till onions are tender. Add in cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll dough like a jelly roll. Pinch seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool 5 minutes before removing from tins. Cool on a wire rack.

 

 

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Marble Potatoes

Marble Potatoes

1 can whole potatoes, well drained

1 tsp. Olive oil

1 tsp. Butter

1 Garlic clove, chopped finely

Kosher salt

Black pepper, freshly cracked

Parsley, chopped finely

 

Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.

 

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Classic Popovers

Classic Popovers

2 large eggs

3/4 C. milk

1/4 C. water
1 T. unsalted butter, melted
1 C. minus 2 T. all-purpose flour

1/2 tsp. Salt

Preheat oven to 375°F. Generously grease six 2/3-C. popover tins or nine 1/2-C. muffin tins. In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.  Makes 6 large or 9 medium popovers.

Scalloped Potatoes

Scalloped Potatoes

4 Medium Potatoes (about 4 C. Sliced)

2 T. Flour

1 T. Dried Onion

1 tsp. Molly McButter

1/4 tsp. Pepper

1 1/2 C. Skim Milk

 

Scrub potatoes and cut into 1/4″ slices.  Layer in a casserole dish that has been sprayed with non-stick coating.  Sprinkle each layer with Molly McButter, pepper, onion, and flour.  our milk over the top.  Cook in pre-heated 350-degree oven.  Bake 1 1/4 hours.  Stir 2-3 times during cooking.

Cheesed Potatoes in Foil

Cheesed Potatoes in Foil

3 Large baking potatoes, sliced thinly
5 Slices bacon, cooked crisply
1 Large onion, sliced
2 c. Sharp cheddar cheese, shredded
1/2 c. Butter

Place sliced potatoes on a large piece of foil and sprinkle with salt and pepper. Crumble bacon over top. Add onion and cheese. Divide butter evenly on top. Stir ingredients gently. Bring up edges of foil, leave space for expansion.  Seal with a double fold. Place on a grill and cook over coals for about 1 hour, turn several time.

Louisiana Red Beans

Louisiana Red Beans

Louisiana Red Beans

 

1 lb. red, white and black beans

1 onion, chopped

2 bay leaves

2 whole jalapeno peppers

2 whole banana peppers

1/2 teaspoon cayenne pepper

2 tablespoons parsley

1 tablespoon basil

3 cloves garlic

1 tablespoon black pepper

1/2 teaspoon curry powder

1 tablespoon gumbo file

1 can beer (dark, preferably)

2 tablespoons red wine vinegar

1/2 teaspoon Tabasco

 

Dump everything except the onion into a crock pot or large pot and let sit for 6-24 hours. Add the chopped onion. In a crock pot, set on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered. Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you’re going to be out of the house, put the crock pot on low, and make sure you’ve got an extra 2″ of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house). If you’re cooking on the stovetop, bring everything to a rapid boil and boil for 20 minutes, covered, adding liquid as necessary (it might not be).  Reduce to simmer, keep covered, and cook 2-5 hours, until tender, making sure that you have adequate liquid.  If you don’t like things *spicy*, either don’t add the jalapeno and banana peppers, or remove them after an hour or two. If you like ’em hot, chop the peppers up about an hour before serving and continue to cook.  These are great as-is; serve with cornbread and enjoy!