Parsnip & Potato Homefries

Parsnip & Potato Homefries

1 lb. Potatoes

1 lb. Parsnips

1/4 C. EVOO

1-2 bunches Scallions, diced

1/2 tsp. Pepper

1 tsp. Paprika

1 tsp. Salt

 

In medium saucepan, bring 2 inches of water to a boil over high heat.  Meanwhile, peel the potatoes and parsnips; cut them into 1/2 inch cubes and add them to the boiling water.  Boil 5-10 minutes, or until tender; drain well.  In a 12 inch skillet over medium heat, warm the oil.  Add onion and cook 3-5 minutes, stirring occasionally.  Add potatoes, parsnips and seasonings.  Cook 5 to 10 minutes over medium high heat, stirring frequently, until vegetables are golden brown.

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Grilled Corn and Tomatillo Salsa:
3 to 4 ears fresh corn
3 fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
1/4 cup chopped fresh cilantro
1 green onion, chopped (about 2 tablespoons)
1 radish, halved and thinly sliced (about 2 tablespoons)
2 tablespoons diced red onion
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon diced jalapeño peppers
1/4 teaspoon salt

Ancho Adobo Steak:
6 cloves garlic
1/4 cup fresh cilantro leaves
6 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon powdered ancho chile pepper, such as McCormick Gourmet Collection
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 1/2 pounds boneless beef sirloin steak
3 boiler onions, halved
12 corn tortillas (5 1/2-inch)

For the salsa, remove husks and silk strands from corn. Soak in water for 15 minutes. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Cut kernels off cobs (about 2 cups). Mix corn, tomatillos, cilantro, green onion, radish, red onion, lime juice, oil, jalapeño peppers and salt in large bowl until well blended. Cover. Refrigerate at least 15 minutes to blend flavors. For the steak, place garlic, cilantro, lime juice, water, ancho chile powder, salt, paprika, red pepper, black pepper, and cumin in food processor. Cover. Process until smooth. Reserve 2 tablespoons. Place steak in glass dish. Add remaining adobo; turn to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor. Remove steak from adobo. Discard any remaining adobo. Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness, brushing with reserved 2 tablespoons adobo. Grill onions 2 to 3 minutes per side or until slightly charred. Grill tortillas 1 minute per side or until warmed. Slice steak into thin slices. Slice onions into thin strips. Serve steak and onions in tortillas. Top with salsa. Tips: Boiler onions are small onions with a sweet, pungent flavor. They are often used whole in recipes for stews, kabobs and roasts. If unavailable, substitute cippolini or small sweet onions.

Yield: 12 Tacos
Serving Size: 1 Taco
Calories: 399
Fat: 11g
Fiber: 5g

Quick “pickle” Garlic Beans

Quick “pickle” Garlic Beans

1/2 lb. French-cut or Whole fresh Green Beans

1 Medium Onion, sliced

4 cloves Garlic, halved

1/4 C. Granulated Sugar

3/4 C. Vinegar

1 C. Vegetable Oil

1/2 tsp. Salt

 

Clean beans; place in casserole dish with onions and garlic.  Sprinkle with sugar and allow to stand for 2-3 hours.  Blend remaining ingredients and pour over beans.  Cover and refrigerate for 24 hours’ drain before serving.

Tomato and Fennel Stew with Big Shrimp

Tomato and Fennel Stew with Big Shrimp

2 T. olive oil
1 c. chopped fresh fennel bulb
1 (28-oz.) can diced tomato with basil, garlic and oregano
1 c. low-sodium chicken broth
1/2 c. dry vermouth or dry white wine
1 lb. jumbo shrimp
1/4 c. chopped flat-leaf parsley, optional
Good-quality salad croutons, optional

Place olive oil in a 4-quart saucepan over medium-high heat. Add fennel and cook, stirring, until it softens, about 2 minutes. Add tomatoes and their liquid, chicken broth and wine, cover pan and bring mixture to a boil. Reduce heat to low and let soup simmer for 10 minutes. Add shrimp and cook until they turn just pink, about 3 minutes. Ladle stew into serving bowls and garnish each serving with chopped parsley and/or croutons, if desired.

Lemon Sponge Cake with Lemon Curd , Creme Fraiche and Blueberries

Lemon Sponge Cake with Lemon Curd , Creme Fraiche and Blueberries

1 (18.5oz) Lemon Cake Mix

1 T. each grated Lemon Zest and Fresh Lemon Juice

1 Egg

Purchased Lemon Curd (or make your own)

1 C. Whipping Cream

2 T. Buttermilk

1 pint Blueberries

 

Prepare crème fraîche: Warm cream in a saucepan.  Stir in room temperature buttermilk.  Cover and let stand 24-48 hours until slightly thickened.  Refrigerate until ready to use.

Prepare Lemon cake mix as directed in a 10″ tube pan adding grated zest, fresh lemon juice and 1 egg.  To serve, cut cake into 1/2 inch slices.  Spoon on lemon curd, crème fraîche and blueberries.

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

tomatoes4 tomatoes, halved horizontally
1/4 C. freshly grated Parmesan cheese
1 tsp. chopped fresh oregano
1/4 tsp. salt
Freshly ground pepper, to taste
4 tsp. extra-virgin olive oil

Preheat oven to 450° F.Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Yield: 4 Servings
Calories: 91
Fat: 6g
Fiber: 2g

Potage of Babble

Potage of Babble

“To be prepared in the company of others, particularly those who are gregarious by nature.

Pistou: With a mortar and pestle crush several aromatic cloves of garlic.  Add a handful of freshly picked flowering basil.  Let the guest crush the ingredients until a paste forms.  Add olive oil, mix and set aside.

Potage: Purchase ingredients from the most outspoken farmer in the market.  Sauté two aromatic garlic cloves in the very best olive oil.  Add two leeks (cleaned and chopped), two earthy potatoes (peeled and diced) and two handfuls of fresh white beans.  Stir.  Add chicken stock or water to cover.  Bring to a boil.  Cover and simmer.  Turn on the radio, tune into a lively conversation and leave the room.  About 20 minutes later, add salt and pepper and the pistou.  Turn off radio and serve with a crusty loaf and a good wine.

Caution: Will cause excessive chatter.”

secrets

2-3 T. Pesto

2 T. Vegetable Oil
2 Leeks, thinly Sliced
2 Cloves Garlic, minced
2  Medium sized Potatoes, peeled & diced
A handful of White Beans or 1 can of Navy Beans with the liquid
2 C of any Broth ( Beef, Vegetable, Chicken) I use Vegetarian Chicken

Saute Leeks and Garlic in Oil, until soft.  Add Potatoes, Beans and Broth.  Bring to a boil.  Add Sea Salt and Fresh Ground Pepper to taste. Reduce heat and simmer covered for 30 minutes.  Remove from heat and add the Pesto.

 

Itty Bitty Lobster Rolls

Itty Bitty Lobster Rolls

AItty Bittyll purpose flour for dusting
6 frozen Parker House rolls, thawed and each divided into thirds

12 oz. poached lobster meat, diced
3 1/2 T. diced hothouse cucumber
2 1/2 T. mayonnaise
1/2 lemon zested and juiced
2 tsp. thinly sliced chives, plus more for garnish
2 1/2 T. salted butter, melted
salt and pepper to taste

For mini baguettes: Preheat oven to 350°F. Roll each piece of dough into a small, 2”x 1/2” loaf and place onto a parchment lined baking sheet. Bake mini loaves for 12 to 15 minutes or until golden brown and fluffy. Set aside and allow baguettes to cool before slicing in half and assembling. (Tip: The baguettes can be made up to three days ahead of time and kept in an airtight container. They can be warmed in the oven at 200°F for about 10 minutes before using.) For the filling: In a mixing bowl toss together the lobster meat and cucumber. Add the mayonnaise, lemon zest and juice and chives to the lobster mixture and season with salt and pepper. Gently mix together until well combined. To assemble: Split each baguette open and fill with about 2 tsp. of the lobster mixture. Brush the tops of each roll with melted butter and sprinkle with sliced chives. Serve.

Mushroom Linguine

Mushroom Linguine

linguine-su-633515-x8 ounces dried linguine

1 cup fat-skimmed chicken broth or vegetable broth

1/3 cup whipping cream

Sautéed mushrooms

2 tablespoons chopped parsley

Salt and pepper

Finely shredded parmesan cheese

 

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain. Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.

 

Yield: 4 servings

Calories: 374

Fat: 14g

Fiber: 2.9g

Buttery Bread Knots

Buttery Bread Knots

d5c0b04709987635f781c6d129ae74621½ cups warm water
1 tablespoon sugar
2¼ teaspoons active dry yeast
2¾ cups flour
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter melted
1 tablespoon Italian seasoning

In the bowl of a stand mixer fitted with a paddle attachment, combine water, honey, and yeast. Let rest for 10 minutes. Stir in the oil. Add flour and salt and stir until incorporated. Dough should be a little sticky but not wet. If the dough is too wet, add additional flour 1 tablespoon at a time until the dough comes together. Switch out the paddle attachment for a dough hook and knead for 5 minutes. Drizzle a little bit of olive oil into a large bowl. Add the dough and toss to coat in the oil. Cover and place in a warm place for 30-45 minutes or until the dough has risen to double in size. Preheat oven to 400. Roll the dough out into a large rectangular shape on a clean flat surface. Use a pizza cutter to cut into 14-16 even strips. Carefully tie each strip into a knot. Grease a baking sheet and place knots in a single layer on the prepared sheet. Drizzle with melted butter and sprinkle with Italian seasoning. Bake 10-12 minutes until very lightly golden.

Sautéed Mushrooms

Sautéed Mushrooms

1 pound assorted fresh mushrooms

2 tablespoons olive oil

1/3 cup chopped shallots

1 teaspoon dried thyme

Salt and pepper

 

Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms. (If you’re using shiitakes, remove their entire stems.) For firm mushrooms, wipe dirt off with a damp cloth or rinse thoroughly under cool running water and pat dry. For delicate mushrooms with lots of places for dirt to hide, submerge in a bowl of cool water and gently agitate with your hands to loosen any particles. Drain, rinse thoroughly under running water, and gently pat dry. Slice large, fat mushrooms about 1/4 inch thick; cut thin ones into bite-size pieces; leave small ones whole. Pour olive oil into a 12-inch frying pan or 5- to 6-quart pan over high heat; add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes. Add salt and pepper to taste.

 

Serving Size: ½ cup

Calories: 98

Fat: 7.2g

Fiber: 1.5g

Salami and Cream Cheese Roll-ups

Salami and Cream Cheese Roll-ups

salami

1 pound cream cheese, room temperature

1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)

1/2 green pepper, thinly sliced

Ritz Crackers

 

DSC_8846Rollups2

Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle. Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the sliced green peppers over the cheese. Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.) Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner.

 

Beer Battered Asparagus with Lemon Mayo

Beer Battered Asparagus with Lemon Mayo

76e71fdc92d1bde31c6d54778f1ef4061/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves
1/2 teaspoon roughly minced fresh rosemary leaves
Pinch salt

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying

Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.

Heat oil in a heavy saucepan until it reaches 375 degrees F. Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

Cauliflower with Pine Nuts and Bacon Recipe

Cauliflower with Pine Nuts and Bacon Recipe

1 cauliflower head, cut into florets

1/4 cup pine nuts

1/4 pound bacon or pancetta, cut into batons

4-5 garlic cloves, sliced thin

1-2 teaspoons dried oregano

1-2 teaspoons red pepper flakes

Salt and black pepper to taste

Lemon juice to taste

cauliflower-pine-nuts-bacon

Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside. While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted. Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn. Turn off the heat and add salt and lemon juice to taste.

Coconut Cream Fruit Dip

Coconut Cream Fruit Dip

coconut cream fruit dip4 oz. cream cheese

1/2 (15oz.) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)

1/2 (8oz.) tub Cool Whip

 

Whip the cream cheese with the cream of coconut with paddle attachment in a stand mixer until all lumps are gone. Remove paddle, & fold in cool whip. Serve with fruit or graham crackers. *Some readers have found beating the cream cheese first, then adding the cream of coconut helps to keep the lumps out. You can also try softening the cream cheese, using the whisk attachment, or using a hand mixer if lumps become a problem.

 

 

Lemon Fluff

Lemon Fluff

fluff1 box Lemon Jell-O (3 Ounces)

1-¾ cup Very Hot Water

¼ cups Lemon Juice

1 cup Sugar

Lemon Zest, optional

1 can Evaporated Milk (12 Ounces), Chilled

2-½ cups Vanilla Wafers, Crushed

 

Combine the Jell-O, hot water, lemon juice, lemon zest (if using) and sugar in a mixing bowl and stir until Jell-O is dissolved. Chill till partially set, about 1 hour. Just before Jell-O is set, pour the chilled evaporated milk into a large mixing bowl and whip until stiff peaks form. Fold together with Jell-O mixture. Pour 2 cups of vanilla wafer crumbs into the bottom of a 13 x 9 inch pan. Top with Jell-O mixture, then sprinkle with remaining vanilla wafer crumbs. Chill until set; a minimum of two hours, but best if allowed to chill at least 4 hours.

Blackberry Pie Bars

Blackberry Pie Bars

pie barCrust:

1 1/2 Cups – All-Purpose Flour

3/4 Cup – Sugar

1/8 Teaspoon – Salt

3/4 Cup (1 1/2 Sticks) – Unsalted Butter, Very Cold, Cut Into Small Cubes

 

Filling:

2 Large Eggs

1 Cup Sugar

1/2 Cup Sour Cream

1/4 Cup Plus 2 Tablespoons All-Purpose Flour

Pinch of Salt

16 Ounces Fresh Blackberries

Preheat oven to 350 degrees. Line an 8X8 baking pan with aluminum foil, allowing the foil to extend a couple of inches on two opposing side. Spray with nonstick cooking spray. Make the crust by adding to the bowl of a food processor the flour, sugar and salt. Pulse for about 30 seconds to combine ingredients. Add the cubed cold butter and pulse until the butter pieces are about the size of peas. Remove 3/4 cup of the mixture to use as a topping and set aside until needed. Pour the rest of the crumb mixture into prepared pan and press into pan. Bake for 12-15 minutes or until the edges begin to turn golden. Cool completely. Make the filling by mixing together, in a medium bowl, the eggs, sugar, sour cream, flour and salt until well combined. Spread the berries in a single layer on the cooled crust. Spoon the filling batter over the berries. Evenly spread the reserved crumb mixture on top of the filling. Bake for 45-55 minutes, or until the filling is just beginning to turn golden and is set. Cool bars completely on a baking rack then refrigerate if desired.

Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing

avocilantro3/4 cup low-fat buttermilk

1 small jalapeno, seeds removed, leave them in if you want it spicy

1/4 cup of fresh cilantro

1 medium haas avocado

1 clove garlic

2 T. chopped scallion

juice of 1 lime

1/8 tsp. cumin

1/4 tsp. fresh ground pepper

1/2 tsp. kosher salt

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Yield: 6 servings

Calories: 65

Fat: 4.8g

Fiber: 2.2g

Microwave Potato Chips

Microwave Potato Chips

potatochipsfinal

1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed

2 teaspoons or so of extra-virgin olive oil

1/2 teaspoon salt

Cooking spray

Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.  Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.

Storage: Store in an airtight container for up to 3 days.

(makes 4 servings, 12-14 chips each)

Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)

High-Protein Chocolate-Chip Raspberry Pancakes

High-Protein Chocolate-Chip Raspberry Pancakes

 

1½ cups nonfat cottage cheese

4 eggs, lightly beaten

¼ tsp. vanilla extract

1 tsp. orange zest (optional)

1 T. sugar

½ cup whole wheat pastry flour

2 T. chocolate chips

Nonstick cooking spray

1½ cups raspberries, fresh or frozen

 

In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth. Add whole wheat pastry flour and chocolate chips and pulse 2–3 times or until flour is just incorporated (don’t over mix). Spray a large nonstick skillet with cooking spray and heat over medium heat. When pan is hot enough, pour pancake batter in ¼-cup servings. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.

 

Makes 4 servings (about four small pancakes per person)

Per serving: 261 calories, 20 g protein, 26 g carbohydrate, 8 g fat (4 g saturated fat), 172 mg cholesterol, 410 mg sodium, 5 g fiber, 9 g sugar. Calories from fat: 28%.

Baked Vidalia Onion Dip

Baked Vidalia Onion Dip

2BakedVidaliaOnionDip7459 medium Vidalia Onions, chopped (about 2 cups)
2 C. shredded Swiss Cheese
2 C. Mayonnaise
¼ tsp. Paprika
Tortilla or Corn Chips for serving

Preheat oven to 375. Add onions, cheese and mayonnaise to a large bowl and stir to combine well. Transfer to a 2 quart glass or ceramic baking dish; sprinkle the paprika on top. Bake until golden brown and bubbling, 22-25 minutes. Serve with chips. You can season the mayo mixture as desired, although it may mask the sweetness of the onions. Try garlic, Worcestershire sauce, seasoning salt, etc. For a little crunch, stir in some diced water chestnuts before baking.

Braised Chicken with Preserved Lemon and Olives

Braised Chicken with Preserved Lemon and Olives

lemoncoq2 sprigs thyme

1 bay leaf

10 peppercorns

Small handful of parsley leaves, chopped, plus a few stems

6 skin-on chicken legs (drumstick and thigh), patted dry

Salt and freshly ground black pepper

Olive oil

2 heads garlic, cloves separated and peeled

3 tablespoons unsalted butter

2 tablespoons flour

3 cups white wine

2 cups chicken stock or broth

16 Cerignola olives (Picholine olives or other green brine-cured olive can be used)

2 small preserved lemons, cut into â…›-inch thick rounds

Roasted potatoes, boiled egg noodles or toasted slices of country bread rubbed with garlic and oil (optional)

 

Make an herb sachet: Lay the thyme, bay leaf, peppercorns and parsley stems on a piece of cheesecloth or in a tea bag. Tie or seal it up. Season the chicken generously with salt and pepper. Set a wide, heavy braising pan or Dutch oven over medium-high heat. When hot, add just enough oil to coat the bottom of the pan, about 1½ tablespoons. Cook half the chicken, skin-side down, without moving, until brown, about 2 to 3 minutes. Turn and brown the other side. Transfer to a plate. Add more oil as needed. Brown the remaining chicken and transfer to the plate. Add the garlic cloves to the pan and sauté until golden brown, 1 to 2 minutes. Transfer the garlic to a bowl. Add 2 tablespoons of the butter and the flour to the pan and whisk over low heat until golden brown, about 1 minute. Add the wine and bring it to a boil, scraping the pan with a wooden spoon to pull up the brown bits, until reduced by one-third. Add the stock, browned garlic cloves, olives and herb sachet to the pan. Tuck the chicken, skin-side up, into the sauce. Bring to a boil, then simmer, covered, for 35 minutes. Preheat the oven to 425°F. Transfer the chicken to a large baking sheet along with the preserved lemon slices. Use a slotted spoon to transfer the garlic and olives to a bowl. Discard the sachet. If you choose, strain the sauce and return it to the braising pan. Boil the sauce until it thickens, skimming the top from time to time. Whisk in the remaining 1 tablespoon butter and season to taste with salt and pepper. While the sauce reduces, put the chicken and lemons in the oven to brown, about 20 minutes for the chicken, and 25 for the lemons. Transfer the garlic, olives, and browned chicken back into the reduced sauce. Place the preserved lemon slices on the chicken. Sprinkle with some chopped parsley. Serve with egg noodles or roasted potatoes, or on a toasted slice of country bread rubbed with garlic and oil.

 

Spice up Canned Soup

Spice up Canned Soup

1. Greens: A handful of leafy greens like frozen spinach, thinly sliced chopped kale or bagged arugula add color, nutrition and a fresh flavor.
2. Acid: A little acid from lemon juice, vinegar, crème fraîche or pickles brighten up even the dullest soup.
3. herbs or spices: Leafy herbs like parsley or cilantro, or spices like toasted cumin or smoked paprika add a ton of flavor with very little work.
4. Meat: Anything from leftover grilled chicken breast to crumbled bacon or sausage can bulk up soups.
5. : Add a sliced hardboiled egg, a soft poached egg, or drizzle a scrambled egg into simmering broth for an egg-drop-style soup.
6. Grains: Leftover cooked grains make for a nice textural contrast.
7. Cooked potato: Ladling hot soup over a baked potato, a roasted sweet potato or leftover mashed potatoes makes for a filling meal.
8. Caramelized onion or shallot: Stirred in or added as a garnish, crispy caramelized onions add a blast of flavor.
9. Grated cheese: Try adding a handful of finely grated Parmesan or a sprinkle of sharp cheddar.
10. Bread: Go simple with a few crunchy croutons or all the way with a cheesy, toasted-bread top.

Beef Stew with Turnips

Beef Stew with Turnips

1/img21l4 cup olive oil
2 yellow onions, finely chopped
2 oz. bacon or pancetta, finely diced
3 lb. beef stew meat such as chuck roast or sirloin tip, cut into 1 to 1 1/2-inch cubes
1/4 cup all-purpose flour
4 garlic cloves, minced
6 fresh flat-leaf parsley stems
2 fresh thyme sprigs
2 bay leaves
1 1/2 cups dry red wine such as Cabernet Sauvignon or Côtes-du-Rhône
3 cups beef or veal broth
1 Tbs. tomato paste
4 turnips or 15 baby turnips, peeled and larger ones cut into wedges
1 bunch turnip greens, stems removed and leaves cut crosswise into strips
Salt and freshly ground pepper, to taste

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and set aside. Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot and add the garlic. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours. Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

Grilled Baby Leeks with Chervil & Chives

Grilled Baby Leeks with Chervil & Chives

189fd16b6b6e096454ab3d9e4d1b744006 baby leeks
2 T. sherry vinegar
1 tsp. Dijon mustard
Salt and freshly ground pepper
1 1/2 T. minced fresh chives
1 T. minced fresh chervil or flat-leaf parsley, plus more for sprinkling
1/2 cup (4 fl. oz./125 ml.) olive oil

Trim the root ends from the leeks, leaving just enough attached to keep the leeks from falling apart. In a rectangular glass baking dish, combine the vinegar, mustard, a pinch each of salt and pepper, 1 tablespoon of the chives, and the 1 tablespoon minced chervil. Whisk together until well blended. Add the oil in a slow, steady stream, whisking constantly to blend. Place the leeks in the dish and toss to coat. Cover the dish and marinate the leeks at room temperature for at least 1 hour or in the refrigerator for up to overnight. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat. Oil the grill rack. Remove the leeks from the marinade, shaking off any excess, and reserve the marinade. Arrange the leeks on the rack and grill, turning occasionally, until tender and nicely browned, 5-6 minutes. Transfer the leeks to a platter and drizzle lightly with some of the remaining marinade. Sprinkle with the remaining 1 1/2 teaspoons chives and with minced chervil. Serve hot, warm, or at room temperature. Serves 4.

15 Ways to Doctor Canned Chicken Noodle Soup

15 Ways to Doctor Canned Chicken Noodle Soup

1da19ef6719b57e323ddebcb3cef82ca4. Add a slice or two of peeled fresh ginger. Remove the ginger before serving.
2. Add a handful of tiny broccoli florets.
3. Toss in ¼ cup of mushrooms that have been lightly sautéed in butter.
4. Ladle the soup into bowls. Add a squeeze of fresh lemon juice and a tablespoon of grated Parmesan cheese to each bowl before serving.
5. Add 2 tablespoons of minced fresh parsley, snipped chives, or chervil just before serving.
6. Add a pinch of ground cumin and a chopped small tomato.
7. Mix in small can of corn niblets and a healthy grinding of black pepper.
8. Stir in a pinch of curry powder and a handful of finely diced apple.
9. Stir in ¼ cup of drained and rinsed canned white beans and a tablespoon of store-bought pesto.
10. Add a handful of young spinach leaves. Stir; the heat will cook the spinach. Dirzzle extra-virgin olive oil over the soup and serve.
11. Stir in a minced and seeded small jalapeno pepper and a squeeze of fresh lime juice.
12. Heat the soup, then puree it in a food processor or blender and ladle it into bowls. Garnish each serving with a dollop of store-bought green salsa and some tortilla chips.
13. Stir a handful of watercress leaves into the hot soup. Ladle into bowls and drizzle a little heavy cream over each serving.
14. Ladle the hot soup into bowls and shower each serving with crumbled crisp bacon and chopped scallion.
15. Add a generous handful of frozen peas, another of fresh carrot slices and a couple of sprigs of fresh dill. Remove the dill sprigs before serving and top each bowl with a sprinkling of snipped dill.

Change up the flavor.  Add 1/4 cup coconut milk, 1 teaspoon of lime juice, and 1 teaspoon of fresh cilantro (per 1 can of soup) to make a Thai Chicken Noodle Soup.  Or add half of a diced jalapeño, 1/4 cup sliced bell pepper, 2 tablespoons shredded cheese, and a few crushed tortilla chips (per 1 can of soup) for Mexican Chicken Noodle Soup

Boost the flavor with additional herbs. Try adding oregano, basil, thyme, and ground pepper to boost up the basic flavor of canned chicken noodle soup. Add small amounts of herbs at a time and taste test until your preferred flavor is reached.

Kale and Chicken Egg Rolls with Ginger Soy Dip

Kale and Chicken Egg Rolls with Ginger Soy Dip

8be6a2392279c7bb31b56abc059db6741 1/2 pounds ground chicken
1/2 pound kale leaves, chopped into 1/2-inch pieces
3/4 cup shredded carrot
1 egg
1/2 teaspoon sugar
2 teaspoons fish sauce or soy sauce
2 cloves garlic, finely minced
About 2 dozen 7- to 8-inch egg roll wrappers
Egg white, for sealing wrappers
Vegetable oil, for frying
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
Chili paste, to taste
2 teaspoons sliced scallions

In a medium bowl, combine the chicken, kale, carrots, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes. To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them. In a large frying pan, heat approximately 3/4 inch oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high. Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through. In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well. Serve the egg rolls warm, with the dip on the side.

Note: Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.

Sassy Spa Water

Sassy Spa Water

2 qt.Sassywaters water

1 medium cucumber, sliced

1 lemon, sliced

10-12 mint leaves (gently massaged and bruised)

Steep overnight in fridge and drink every day.

Homemade Pistachio Pudding

Homemade Pistachio Pudding

1/2 unnamedcup salted pistachio nuts
1/3 cup granulated sugar
2 tablespoons water

2 cups whole milk
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
Pinch of salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
1/2 cup pistachio nuts, chopped

Place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot. While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat. Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. Boil for 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight. Garnish with chopped pistachios.

Grilled Steak with Blue Cheese Butter

Grilled Steak with Blue Cheese Butter

steak-blue-cheese-butter-3-300x3002 beef sirloin, strip loin or filet steaks

Seasoning salt

Cracked black pepper

Worcestershire sauce

1/2 C. unsalted butter, softened

1/2 C. crumbled blue cheese

1 T. finely chopped flat leaf parsley

1 T. chopped fresh basil

1 clove of garlic, peeled and minced

Pre-heat your grill to fairly hot. Take your steaks and sprinkle them evenly with the seasoning salt and cracked black pepper to taste. Spritz them all over with some Worcestershire sauce and then leave them to marinate briefly while you wait for the grill to heat. Combine the butter, blue cheese, parsley, basil and garlic together in a small bowl. Set aside. Grill the steaks to the desired doneness under the heated grill. Serve each steak topped with a generous amount of the butter mixture.

Quinoa Pizza Bites

Quinoa Pizza Bites

qbites2 C. cooked quinoa
2 large eggs
1 C. chopped onion
1 C. shredded mozzarella cheese
2 tsp. minced garlic
1/2 C. fresh basil, chopped
1 C. chopped pepperoni slices (~1/2 of a 7 oz bag)
1/2 tsp. seasoning salt
1 tsp. paprika
1 tsp. dried crushed oregano
Pizza sauce for dipping

Preheat oven to 350 degrees. Mix together all ingredients, except pizza sauce, in a medium mixing bowl. Distribute mixture into a greased mini muffin tin, filling each C. to the top (1 heaping T. each), and press down gently to compact. Bake for 15-20 minutes.

Grilled or Baked Cabbage Packets

Grilled or Baked Cabbage Packets

1 tsp olive oil (5g)CABBAGE
2 T. real bacon bits (14g)
2 T. lemon juice
1 T. Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage

Preheat the oven (or the grill) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core. Then cut the halves in half again to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 T. of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-40 minutes. The longer you cook, the softer it will be. If you like some crunch in your cabbage, remove sooner.

Grilled Plums with Spiced Vanilla Cream

Grilled Plums with Spiced Vanilla Cream

10 medium Plums, sliced

2 tsp. Sugar

2 tsp. Lemon Juice

1 ½ tsp. Butter

¾ C. nonfat Vanilla Frozen Yogurt, softened

8oz. lowfat Vanilla Yogurt

½ tsp. Allspice

¼ tsp. Cinnamon

Lemon Zest

 

Place plums on the bottom half of a large sheet of foil. Sprinkle evenly with sugar and lemon juice. Dot with butter. Fold upper half of foil over plums and seal. Place grill rack over medium-hot coals. Place plum packet on rack and grill 5-8 minutes or until hot. Combine frozen yogurt and next 3 ingredients in a small bowl; stir well. Remove plums from foil and transfer to serving bowls. Top evenly with yogurt mixture. Garnish with lemon zest and serve immediately.

Zucchini Noodles Aglio et Olio

Zucchini Noodles Aglio et Olio

4 zucchini, sliced with a julienne peeler (about 4 cups)

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced (about 2 teaspoons)

1/4 teaspoon crushed red pepper flakes

1/4 cup fresh parsley leaves, minced (about 1 tablespoon)

Salt and black pepper, to taste

Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20- 30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step ensures tender, rather than watery, noodles.) Once zucchini is ready, heat a large skillet over medium- high heat, about 2 minutes; Add the prepared zucchini noodles. Sauté them in the pan, until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce the heat to low. Add the olive oil, garlic, and crushed red pepper, stirring with the spoon until the garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil, and stir gently until they’re coated. Turn off the heat and mix the parsley, salt, and black pepper into the noodles.

Yield: 2 servings

Serving Size: 1-3/4 cups

Deviled Egg Spread

Deviled Egg Spread

devilled egg spread1 dozen large eggs

2 tablespoons white vinegar

1 cup mayonnaise

1 tablespoon yellow mustard

Salt & pepper

Paprika for dusting

 

In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

 

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Cheese Tortellini in a Spinach and Ginger Broth

Cheese Tortellini in a Spinach and Ginger Broth

6 cups canned low-sodium chicken broth (from one 49-oz can)
1 tsp. pre-chopped ginger or peeled chopped fresh ginger
1 package (9 oz.) refrigerated cheese tortellini
Black pepper
2 scallions (green onions), green parts only, chopped (for 1/4 cup), for garnish
1/4 cup pre-grated Parmesan cheese (optional), for serving

Place the chicken brother and ginger in a 4-quart saucepan and heat over medium-high heat. Cover the pan and bring to a boil, then add the tortellini. Reduce the heat to low, and let simmer until the tortellini are plump and nearly done, 5 minutes. Add the spinach and season with pepper to taste. Cover the pan and let the broth simmer until the spinach is wilted and the tortellini are soft but the cheese centers are still firm, 2 to 3 minutes longer. Ladle the soup into serving bowls. Garnish each serving with some scallions and Parmesan cheese, if desired.

Bacon Wrapped Pork Tenderloin and Green Beans with Almond and Lemon Brown Butter

Bacon Wrapped Pork Tenderloin and Green Beans with Almond and Lemon Brown Butter

1Bacon Wrapped Pork Tenderloin pork tenderloin (about 1 lb)
kosher salt and black pepper
4 sprigs fresh thyme
4-6 slices bacon
1 T olive oil

Heat oven to 400 degrees. Pat the pork dry with paper towels. Season with salt and pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast iron skillet. (I used my Dutch oven and had to cut the tenderloin in half to get it to fit.) Add the pork and cook for 2 minutes per side. Transfer to oven and roast for 20 to 25 minutes (until it reaches 155 degrees inside). Let rest for 5 minutes before slicing.

1 lb green beans, trimmed
3 T unsalted butter
2 t fresh lemon juice
1/4 cup unsalted roasted almonds, chopped
Kosher salt

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4-6 minutes. Drain and transfer to a serving bowl. Meanwhile brown the butter. Melt the butter in a skillet or small saucepan over medium heat (preferably a light colored one, this helps to see the color develop). Stir the butter as it starts to foam. Remove from heat as soon as it starts to turn golden brown and smells nutty (about 1 minute). Add the lemon juice, almonds and about 1/4 t salt. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans

Griddled Haloumi with Caramelized Fennel, Shallots and Parsley

Griddled Haloumi with Caramelized Fennel, Shallots and Parsley

halloumi16oz. halloumi cheese

2 large bulbs of fennel

5 shallots

Olive oil

Lemon juice

Freshly ground black pepper

a bunch of flat-leaf parsley

Slice the shallots and the fennel bulb fairly thinly. Heat 2 T. olive oil in a heavy-bottomed frying pan and sauté over medium heat. A little bit of browning is fine, but don’t let them burn. Once all the liquid is absorbed, add a splash of white wine to the pan and continue to cook over medium heat until they are soft and pliable. Allow to cool. Wash and roughly chop the parsley, then toss together with the vegetables in a mixture of about 3/4 olive oil and 1/4 lemon juice. Divide between 6 serving plates. Slice the cheese into fairly thick slices so that there are at least 12 slices. Heat an oiled griddle pan (or indoor grill) until very hot, then fry/grill the halloumi slices. Lift carefully with a spatula and be warned that they may stick! Turn when you have good grill marks on the bottom and repeat the process with the other side of each slice.   Top each serving of caramelized vegetables with 2 halloumi slices, garnish with more flat-leaf parsley and serve.

White Bean Soupe Au Pistou

White Bean Soupe Au Pistou

bean1 tbsp. olive oil
1 1/2 cups thinly sliced zucchini
2 cans (15.5 oz) great northern beans, drained
3 cups chicken broth
1 (14.5 oz) diced tomatoes with garlic & onions, drained
1 cup 1-inch pieces of vermicelli
2 tbsp. pesto

Place the olive oil in a 4 quart sauce pan and heat over medium-high heat. Add the zucchini and cook, stirring constantly until the slices are soft and begin to brown around the edges, 3 to 4 minutes. Add the beans, chicken broth, and tomatoes and stir. Season with pepper to taste. Bring to a boil, then reduce the heat to low, cover the pan, and let simmer until flavors blend, about 15 minutes. Stir in the vermicelli pieces and 1 tbsp of the pesto. Cover the pan and let simmer until the vermicelli is al dente, 4 to 5 minutes longer. Ladle the soup into serving bowls and garnish each serving with some of the remaining 1 tbsp of pesto.

Baked Ziti from Cook’s Illustrated

Baked Ziti from Cook’s Illustrated

baked ziti1 lb 4% fat cottage cheese

2 large eggs, lightly beaten

3 oz. parmesan cheese, grated

Salt

1 lb ziti pasta

2 T. extra-virgin olive oil

5 medium garlic cloves, minced

1 (28 oz.) can tomato sauce

1 (14 1/2 oz.) can diced tomatoes

1 tsp. dried oregano

1/2 C. plus 2 T. fresh basil, chopped

1 tsp. sugar

Black pepper

3/4 tsp. cornstarch

1 C. heavy cream

8 oz. mozzarella cheese, cut into 1/4 inch pieces

 

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 C. Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 T. salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander. Meanwhile, heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 C. basil and sugar, then season with salt and pepper. Stir cornstarch into heavy cream in small bowl, transfer mixture to Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 C. tomato sauce and 3/4 C. mozzarella, then stir to combine. Add pasta and stir to coat. Transfer pasta mixture to 13 x 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle with remaining 3/4 C. mozzarella and remaining 1/2 C. Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 3 T. basil and serve.