Bistro Beef in Beer Stew

Bistro Beef in Beer Stew

1/4 C. all-purpose flour

1 tsp. salt

1/2 tsp. each dried thyme, marjoram leaves and black pepper

2 lb. beef stewing cubes

2 T. vegetable oil

1 C. dark flat beer

1 C. beef stock

2 T. tomato paste

1 T. each Dijon mustard and red wine vinegar

2 tsp. Worcestershire sauce

1 large onion, chopped

4 cloves garlic, minced

2 C. baby carrots

1 C. button mushrooms

1/2 C. sour cream

 

In a large heavy plastic bag, combine flour, salt, thyme, marjoram and pepper. In batches, add beef cubes to flour mixture and toss to coat. Transfer to a plate. In a large non-stick skillet, heat half of the oil over medium-high heat; cook beef, in batches, adding more oil as needed, for 8-10 minutes or until browned on all sides. With slotted spoon, transfer to 3.5 to 6 l (3 1/2 to 6 quartt) slow cooker. Add beef and stock to skillet and bring to a boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker; mix well. Cook, covered, on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving.

 

Yield: 6 servings

Calories: 382

Fat: 19g

Fiber:

 

Slow Cooker Sesame Chicken

Slow Cooker Sesame Chicken

3 lbs. skinless chicken thighs (I use about 4 chicken breasts)

1/2 cup soy sauce

2 T. sherry

1/3 cup brown sugar, packed

1/4 tsp. garlic powder

1/4 tsp. ground ginger

2 T. ketchup

2 T. toasted sesame seeds

 

Place chicken in a slow cooker. Combine remaining 7 ingredients in bowl. Mix well. Pour over chicken, being sure to get some sauce on every piece. Cover. Cook on low for 6-8 hours or on high for 3-4 hours. Serves 4 to 6.

 

Deep-Dish Skillet Pizza

Deep-Dish Skillet Pizza

skillet1 loaf frozen bread dough, thawed

1 to 2 15-oz. jars pizza sauce

1/2 lb. ground pork sausage, browned and drained

5-oz. pkg. sliced pepperoni

1/2 c. sliced mushrooms

1/2 c. green pepper, sliced

Italian seasoning to taste

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

 

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.

Veal Scaloppini with Marsala Wine

Veal Scaloppini with Marsala Wine

veal2 pounds veal scaloppini

½ cup all-purpose flour

Salt and freshly ground pepper to taste

4 tablespoons butter

1 tablespoon olive oil

¾ cup dry Marsala wine or sherry

 

Veal scaloppini should be cooked and served immediately. Reheating will toughen and dry the meat.  Place scaloppini between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened. Place scaloppini on aluminum foil. Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons of the butter with oil in a large heavy skillet over high heat. When butter foams, add veal. Cook about 1 minute on each side. Veal should be light golden outside and pink inside. Remove veal from skillet. Add remaining 1 tablespoon butter and Marsala or sherry. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. When wine is reduced by half, return veal to skillet. Mix gently with sauce. Place meat on a warm platter. Spoon sauce over meat. Serve immediately.

 

 

Garlic Cheese-Stuffed Pretzel Bombs

Garlic Cheese-Stuffed Pretzel Bombs

1 recipe Pretzel Bread Dough

All-purpose flour

1 egg

Garlic and herb cheese (I used a Garlic and Pesto Monterey Jack cheese from the specialty cheese section of my grocery store), cut into 1-inch cubes

1 C. baking soda

Coarse sea salt

 Garlic-Cheese-Pretzel-Bread-Bombs-2W-1024x682

Once dough has risen, heat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil. Turn the risen dough onto a lightly floured board and cut into 32 pieces. Put a cube of cheese on each, and form the dough around the cheese pressing the seams very well to seal the cheese in completely. Working in batches, boil the dough balls in the poaching liquid 1 minute. Remove from the water to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small, shallow “X” on the top of each roll with a sharp knife (be careful to not cut through to the cheese!). Add a little water to the egg to make an egg wash (~2 t). Brush dough balls with the egg wash. Sprinkle tops with sea salt. Bake 15-20 minutes at 400 or until well browned. Yields 32 bites.

 

 

Pretzel Bread

Pretzel Bread

1 C. low-fat milk

2 T. unsalted butter

2 T. light brown sugar

1 envelope rapid rise yeast

2 tsp. kosher salt

3 C. all-purpose flour

1 C. baking soda

1 egg, lightly beaten

Coarse sea salt

 

In a small saucepan, warm the milk and butter on low heat until ~100F. To the bowl of a stand mixer with the dough hook attachment, add the yeast and brown sugar. Turn the mixer on to start stirring. Add the salt and flour. Once combined, let the machine knead the dough for 8 minutes until dough is soft and smooth. Transfer the dough to a large bowl sprayed with cooking spray. Cover bowl with a damp towel and let the dough rise 1 hour until doubled in size. Preheat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil. Turn dough onto a board and cut into desired number of pieces (i.e. 2 for loaves, 4 for burger buns, 8 for rolls). Roll each into a tight ball. Add each to the poaching liquid. Boil 1 minutes, turn, and boil another minute. Remove to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small “X” on the top of each roll with a sharp knife. Add a little water to the egg to make an egg wash (~2 t). Brush loaves with the egg wash. Sprinkle tops with sea salt. Bake loaves 15 minutes at 400, then reduce heat to 350 and bake another 5-15 minutes, depending on the size of your loaves, until well browned. Enjoy!

Slushy Punch

Slushy Punch

1 C. Sugar

2 Ripe Medium Bananas

3 C. Unsweetened Pineapple Juice

6oz. Can Frozen Orange Juice

2 T. Lemon Juice

Lemon Lime Soda

 

Stir together sugar and 2 ¾ C. water until sugar dissolves. In bender combine half the pineapple juice, bananas, and the orange juice concentrate. Cover and blend until smooth. Add sugar mixture. Stir in remaining pineapple juice and lemon juice. Transfer to 13 x 9 baking pan. Freeze for several hours or until firm. To serve, let mixture stand at room temperature for 20-30 minutes. To form a slush, scrape a large spoon over the frozen mixture. Spoon into a punch bowl. Slowly pour carbonated water down the side of the bowl. Stir gently to mix.

 

First Tastes for Infants 6 months

First Tastes for Infants 6 months

ss_101853982First Fruit Purée

2 medium apples or pears, peeled, cored and chopped

2 tablespoons water or unsweetened apple juice (optional)

Put the chopped fruit into a heavy-bottomed saucepan and, if using apples, add the water or apple juice (ripe pears will not need any extra liquid). Cover and cook over low heat until tender (6 to 8 minutes for apples and about 4 minutes for pears). Blend the fruit to a Purée. Spoon a little into your baby’s bowl and serve lukewarm. Makes 6 portions for a 6-month-old and is suitable for freezing.

 

First Vegetable Purée

4 to 6 medium carrots (12 ounces), peeled and chopped

Put the carrots in a steamer set over boiling water and cook for 15 to 20 minutes or until tender. (Or put the carrots in a saucepan and add just enough boiling water to cover; cover and simmer for 15 to 20 minutes or until soft). Drain the carrots and place in a blender, adding some of the water from the bottom of the steamer or some of the cooking liquid, then Purée until very smooth. The amount of liquid you add really depends on your baby; you may need to add a little more if he finds the Purée difficult to swallow. Spoon some of the Purée into your baby’s bowl and serve lukewarm.   You can also use potatoes, sweet potatoes, butternut squash or pumpkin. The above carrot recipe for 6-month babies makes 8 portions and is suitable for freezing. Carrots make excellent weaning food, as babies like the naturally sweet taste.

Creamy Vegetable or Fruit Purée

1 tablespoon baby rice cereal

3 tablespoons your baby’s usual milk

1/4 cup vegetable or fruit Purée (use recipes above)

Mix the baby rice and milk together according to instructions on the package and stir into the vegetable or fruit Purée. Makes 1 portion for a 6-month-old and is suitable for freezing.

 

Fruity Baby Rice Cereal

1 T. sugar-free Baby Rice Cereal

3 T. Breast Milk or Formula

4 T. First Fruit Purée

Mix together cereal and milk according to instructions, and stir into the fruit Purée to give it a slightly creamy texture. Serve lukewarm. Pour any extra into an ice cube tray and freeze.

Simple Fruit & Vegetable Purées

Melon: Take one small wedge melon, remove seeds and cut away flesh from the skin, discarding the green flesh near the skin. Blend to a smooth puree of desired consistency. Combines well with mashed banana or avocado. (cantaloupe is the most nutritious of all melon varieties)

Peach or Nectarine: Score a cross on the base of a small ripe peach or nectarine, then submerge in boiling water for 1 minute. Skin and chop the peach flesh, then puree in blender. (vitamin C and potassium)

Dried Apricot: Simmer a handful of dried apricots in a little water about five minutes or until tender. Blend to a puree of the desired consistency with as much of the cooking liquid as needed to make a smooth pulp. Work pulp through a food mill or puree in blender and push through a sieve. Good mixed with rice cereal or pureed apples or pears. (beta carotene, iron, potassium)

Avocado: Choose a soft ripe fruit and prepare immediately before eating (avocado discolors quickly). Halve and pit one avocado and mash the flesh with a fork or puree to desired consistency with about 2 T. breast milk or formula.(potassium, vitamin b6 and E)

Cauliflower or Broccoli: Place 2 ½ C. of small cauliflower or broccoli florets in steamer and cook until tender, about 10 minutes. Drain and blend to puree. Mix with potato puree or baby rice cereal. 6 servings. (folate, potassium, vitamin C)

Zucchini: Place 2 C. trimmed and sliced zucchini in a steamer and cook until tender, about 12 minutes. Alternatively, simmer in water on stovetop about 6 minutes. Blend to puree. (beta carotene, potassium, vitamin C, magnesium – most in skin, do not peel)

Butternut Squash or Pumpkin: Peel and de-seed a 1 lb. squash or slice of pumpkin, then cut into small pieces. Cook (steam or bake) until tender and blend to a puree, adding a little cooking water if necessary. 8 servings. (beta carotene, potassium, Vitamin C and E

 

 

Antipasto Salad Kabobs

Antipasto Salad Kabobs

antipasto-kabobs2

 

(2) 7 oz. containers fresh small mozzarella balls

(2) 4 oz. packages prosciutto

1/2 lb. genoa salami, sliced thin

(1) 12 oz. jar roasted red peppers

(1) 6 oz. can of black olives, or use the fresh cured olives from the olive bar at your grocery store

1 bag of leaf lettuce, any kind you like

 

Lay out all you ingredients on a cutting board. Alternate the ingredients onto the skewers on any pattern you like, adding lettuce leaves after every few ingredients. Drizzle with balsamic vinaigrette or serve with dressing for dipping on the side.

 

 

 

French Toast Fingers

French Toast Fingers

4 large eggs

1 C. milk

2 tsp. vanilla extract

12 slices white bread (day-old is best) – cut into strips

Powdered sugar

 

In a wide, medium-sized bowl, beat the eggs, milk and vanilla together. Heat a griddle or large frying pan to medium-high heat. Spray generously with cooking spray. Dip each bread strip into the egg mixture. Cook the strips until golden-brown on both sides. Dust finished sticks with powdered sugar. Serve with a small bowl of maple syrup. Dip into syrup while still warm.

Slow Cooker Italian Meat Loaf

Slow Cooker Italian Meat Loaf

slowcookmeatloafOlive oil in a spritzer bottle, or non-stick cooking spray

2 pounds extra lean ground sirloin (or bison)

2 large eggs

1 cup (about 1 medium size) zucchini, grated and excess liquid squeezed out

1/2 cup freshly grated Parmesan cheese

1/2 cup fresh parsley, finely chopped, plus extra for garnish

4 cloves freshly minced garlic

3 Tablespoons balsamic vinegar

1 Tablespoon dried oregano

2 Tablespoons minced dry onion or onion powder

1/2 teaspoon sea or Kosher salt

1/2 teaspoon ground black pepper

 

1/4 cup ketchup or tomato sauce

1/4 cup shredded or 2-3 slices mozzarella cheese

2 Tablespoons fresh parsley chopped

 

Line a large (6 quart or larger) slow cooker with folded strips of aluminum foil in a grid pattern. Spray the foil with olive oil or non-stick cooking spray. In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected. Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker. Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted. To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!

Three Cheese Enchiladas

Three Cheese Enchiladas

2 C. Freshly Made Salsa

4 oz. Jack Cheese, grated

5 oz. Mozzarella Cheese, grated

2 oz. Queso Fresco, crumbled

4 large Flour Tortillas

¾ C. crème fraîche or Mexican Crema

Oil

Cilantro

Preheat oven to 350. Mix cheeses together in a small bowl. Place a frying pan over medium high heat and dry fry each tortilla for 6 seconds on each side Place a tortilla on a flat surface and spread a T. of salsa on it, not quite to the edges. Sprinkle a T. of the cheese over the salsa and spread with a T. of crème fraîche. Roll up each tortilla and place in a lightly oiled ovenproof baking dish with seam side down. Repeat with remaining tortillas. Spread remaining crème fraîche over the filled tortillas, cover with remaining salsa, and sprinkle with remaining cheese. Bake in upper third of oven for 20-25 minutes. Serve immediately, garnished with cilantro if desired.

Baked Flautas

Baked Flautas

flautas6 ounces Monterey Jack cheese, grated

2 tomatoes, chopped

One 15-ounce can black beans, drained and rinsed

1/2 teaspoon coarse salt

Juice of 1/2 lime

1 tablespoon safflower or other vegetable oil

 

Preheat the oven to 425 degrees with the racks in the upper and lower third positions. Lay out the tortillas on two rimmed baking sheets and scatter the cheese over them. Place in the oven for 1 to 2 minutes to melt the cheese. Meanwhile, toss the tomatoes, black beans, salt, and lime juice together in a bowl. Distribute the bean mixture evenly over the melted cheese and roll up the tortillas. Arrange side by side, seam side down, on one baking sheet. Brush the oil over the tops. Bake for 8 minutes, or until golden and crispy.

 

Avocado, Cream Cheese, and Salsa Pockets

Avocado, Cream Cheese, and Salsa Pockets

48127731c722fa4b6579ffdedf58112d1 large sheet puffed pastry, thawed

1 ripe avocado, halved and mashed

1/3 cup cream cheese

1/3 cup salsa

Salt and pepper, sprinkled to taste

1 egg, beaten

Heat oven to 400F and spray two baking sheets with cooking spray (line with foil first for even easier cleanup). Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pockets. You can get 18 squares, or 9 pockets if you use the whole box). On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking. In a small bowl beat an egg with a fork and apply an egg wash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

Veal Paprika with Wine

Veal Paprika with Wine

3 T. Shortening

2 lb. Boneless veal, cubed

3 T. Flour

1 C. Hot water

1/2 C. White wine

1 can Mushrooms (6 3/4 oz)

2 T. Chopped parsley

1 Onion, diced

1 tsp. Paprika

Salt

Pepper

1 C. Sour cream

Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour. Add water and wine. Stir constantly until the mixture is thick and smooth. Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper and salt to taste. Cover and simmer 45 minutes to an hour. Stir frequently to prevent sticking. Heat but do not boil.

Yield: 4 servings

Calories: 487

Fat: 12g

Fiber: 4g

Upside Down Pizza

Upside Down Pizza

upside down pizza1 medium-size onion, chopped

1 sweet red pepper, cored, seeded, and chopped

1/2 lb sweet or hot Italian-style turkey sausage, casings removed

1 lb extra-lean ground beef

3/4 tsp. dried Italian herb seasoning

3/4 tsp. garlic salt

1-1/2 C. prepared tomato pasta sauce with mushrooms

1-1/2 C. shredded part-skim mozzarella cheese

2 large eggs

1 C. nonfat milk

2 tsp. olive oil

1/4 tsp. salt

1-1/4 C. all-purpose flour

2 T. shredded Parmesan cheese

Heat oven to 400 deg F. Coat 11 x 7 x 2-inch glass baking dish with cooking spray. Coat large nonstick skillet with cooking spray. Place over medium-high heat. Add onion and red pepper; cook until softened, about 5 minutes. Add turkey sausage and ground beef; cook, breaking up clumps with a wooden spoon, until meat is no longer pink, 7 to 8 minutes. Remove skillet from heat. Stir in Italian seasoning, salt, and pasta sauce. Spoon into prepared baking dish. Sprinkle with mozzarella. Whisk together eggs, milk, oil, and salt in medium-size bowl. Whisk in flour to form smooth batter. Spread batter over mixture in baking dish. Sprinkle with Parmesan. Bake for 30 minutes or until top is lightly browned. Let cool 10 minutes before cutting into 8 servings.

 

Yield: 8 servings

Calories: 353

Fat: 13g

Fiber: 3g

 

Full Moon’s Macaroni and Cheese

Full Moon’s Macaroni and Cheese

full-moons-macaroni-and-cheese-recipe-photo-420-FF1003RESTA056 slices French baguette

1 stick unsalted butter

5 1/2 C. milk

1/2 C. flour

2 tsp. salt

1/4 tsp. pepper

1/4 tsp. nutmeg

1/4 tsp. cayenne

4 1/2 C. grated sharp Cheddar cheese (18 oz.)

2 C. grated Gruyere (8 oz.)

1 1/4 C. grated Pecorino Romano (5 oz.)

1 lb. elbow or shell pasta

 

Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 T. of melted butter and set aside. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving.

 

Greek Chicken Thighs

Greek Chicken Thighs

IMG_4488

2 tsp. olive oil, divided

1-2 shallots, sliced into thin rings

1 clove of garlic, minced

6 boneless/skinless chicken thighs, trimmed of any fat

Sea salt and fresh cracked pepper, to taste

Garlic powder, to taste (not pictured)

Dried oregano, to taste

Handful of grape tomatoes

Small handful of kalamata olives, sliced in half

1/2-1 lemon juiced

Zest of one lemon

2 T. fresh parsley, chopped (divided)

2 T. low fat feta cheese

Preheat the oven to 425 degrees. Heat 1/2 tsp. of olive oil in an OVEN SAFE skillet over medium heat. Once hot, add the shallot and cook, stirring frequently until soft and tender (about 2 minutes), add garlic and cook for an additional 45 seconds, stirring constantly. Remove from the pan and set aside. Add the remaining olive oil to the same skillet and turn the heat up to medium high heat. Season the chicken thighs with salt, pepper, garlic powder and oregano to taste on each side. Once the pan is very hot, add the seasoned chicken breast to the skillet. Cook for 2-3 minutes, until the chicken is golden brown on one side, flip the chicken and add the grape tomatoes, kalamata olives, shallot and garlic mixture, lemon zest, lemon juice and half the parsley then season with sea salt and black pepper to taste. Place in the oven and roast for 9-10 minutes or until the chicken is cooked through. Remove from oven and sprinkle with the remaining parsley and the feta cheese. Serve and enjoy!

Sun-Dried Tomato, Parmesan & Basil Whirls

Sun-Dried Tomato, Parmesan & Basil Whirls

d4da81aaff809455596b9fdfeb89c5721 packet puff pastry, 500g, all butter

2-3 cups of grated fresh Parmesan cheese

1 cup sun-dried tomatoes, drained from olive oil and chopped

Fresh basil leaves, torn up

Chili flakes to taste

1 egg, beaten, for glazing

 

Roll out the pastry quite thinly into a large rectangle. Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chili flakes. Season with salt and pepper if wanted. Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour – it makes it easier to cut. You can cut it in half if it’s too long to fit on the tray. Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg. Bake in a hot oven, about 200ºC for 20 minutes or so, until they are beginning to brown and the pastry is cooked. Serve hot or cold.

 

Roasted Red Pepper Stuffed Mushrooms

Roasted Red Pepper Stuffed Mushrooms

1 package (8 ounces) cream cheese, softened

1/4 cup roasted red peppers, patted dry (from a 7-ounce jar)

2 tablespoons grated Parmesan cheese

1 teaspoon minced garlic

Pinch ground red pepper

1 pound medium-size fresh white mushrooms

Garnish (optional): pine nuts, sliced green olives, parsley

Remove stems from mushrooms; reserve caps; set stems aside for another use. In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper. Process until smooth, about 1 minute. In a pastry bag fitted with a large star tip, place cream cheese mixture. Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.

 

Spanish Pork Supper

Spanish Pork Supper

1 T. olive oil

1 sliced onion

1 garlic clove, finely minced or 3 whole

2 red bell peppers, seeded and sliced

8 pork chops, trimmed of excess fat

1 14.5 oz. can diced tomatoes

1 T. chopped fresh thyme and rosemary, if desired

Black olives for garnish

Salt and pepper

 

Heat oil in large skillet. Add onion, garlic and pepper and cook over low heat, stirring occasionally, for 5 minutes. Increase the heat to medium, add the chops and cook for 3 minutes on each side or until browned. Add the tomatoes and thyme. Cover and let simmer for 15 minutes or until pork is done. Stir in olives, season with salt and pepper and serve immediately, straight from the skillet. Serve with brown rice and salad.

Apple, Kale & Cheddar Melt with Red Onion-Rosemary Marmalade

Apple, Kale & Cheddar Melt with Red Onion-Rosemary Marmalade

For the Red Onion Marmalade

2 large red onions, thinly sliced

2 T olive oil

1/2 t salt

1/4 c sugar

1/4 c balsamic vinegar

1 t fresh rosemary leaves (dried is fine, too)

 

For the sandwich

2 slices of bread (French, sourdough, Italian, etc.)

1/2 T butter

2-3 slices of sharp cheddar cheese

1/2 Granny Smith apple, thinly sliced

1 medium kale leaf, torn in half

1-2 T Red Onion Marmalade

grilled-kale-apple-cheddar-1

Prepare the red onion marmalade. In a deep skillet, heat the olive oil over medium low heat. Add the onions & salt, and cook for about 15 minutes, until softened, translucent, and beginning to caramelize. Add the sugar and cook for another 5 minutes or so. Increase heat to medium, add the balsamic vinegar & rosemary, and bring to a simmer. Cook until the onions have completely caramelized and tender, stirring constantly. (Note: if you need to, reduce the flame just a little during cooking, to ensure the onions don’t burn.) Remove from heat and set aside.* Now for the easy part! Preheat a pan or griddle over medium heat. Butter one side of each slice of bread, and add the cheese, apple slices and onion marmalade to the unbuttered sides. Place on the griddle and cook for about 2 minutes or so, then add the kale. Put both halves together and grill for another 1-2 minutes on each side, until the golden brown on the outside and warm, gooey and melty on the inside. Serve on its own or with a nice salad (a kale one, for good measure!), and enjoy! * The red onion marmalade can be stored in the fridge in an airtight container for 2-3 weeks. That is, if it lasts that long!

Cheddar Corn Bread

Cheddar Corn Bread

1/2 C. yellow cornmeal

1/2 C. all-purpose flour 1 T. sugar

1/2 tsp. Salt

3/4 tsp. baking soda

1 tsp. baking powder

2 T. unsalted butter, cut into pieces

1 C. well-shaken buttermilk

1 large egg

2 ounces grated Cheddar (about 1/2 C.)

Preheat oven to 400°F. Into a large bowl sift together cornmeal, flour, sugar, salt, baking soda, and baking powder. Put butter in a well seasoned 8-inch cast iron skillet or a 1-quart baking dish and heat in middle of oven until melted. Swirl skillet or baking dish to coat bottom and sides with butter and pour excess into another large bowl. Whisk buttermilk and egg into bowl with butter. Stir buttermilk mixture and Cheddar into cornmeal mixture until just combined. Pour batter into hot skillet or baking dish and bake 20 minutes, or until a tester inserted in center comes out clean. Cool corn bread in skillet or baking dish on a rack 10 minutes. Corn bread may be made 1 day ahead and cooled to room temperature before being chilled, wrapped in foil. Cut corn bread into 8 wedges. Reheat corn bread, covered with a paper towel to retain moisture, in a microwave oven 30 seconds on high.

 

Apple Cheddar Bread

Apple Cheddar Bread

apple-cheddar-bread2

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. kosher salt

8 T. butter, room temperature

¼ cup light brown sugar

2 large eggs, room temperature & fork beaten

2 cups apples (any favorite), unpeeled & finely shredded

1 cup cheddar cheese, shredded

2-3 T. minced sage, to taste

 

Preheat oven to 350 degrees F. Coat a 9” loaf pan with cooking spray. (Insert parchment paper overlapping over the long sides if you’d like.) In a separate bowl, stir together the flour, baking powder and salt. Set aside. Using an electric mixer, beat the butter, sugar until light and fluffy. Then beat in the eggs until combined. By hand, mix in the flour mixture. Fold in the apples, cheese and sage. Spread batter into prepared pan. Bake until risen and a wooden skewer comes out of the center clean, about 45 minutes. Cool to room temperature before slicing

Country Cappuccino

Country Cappuccino

8 C. Hot, strong brewed coffee, divided

1/2 C. Sugar

1/4 C. Cocoa

1 tsp. Ground cinnamon

1 T. Vanilla extract

4 C. Half-and-half

Whisk together 1 C. coffee and next 4 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 4 to 5 minutes or until smooth and slightly thickened. Gradually add half-and-half; cook, whisking constantly, 4 to 5 minutes or until thoroughly heated (do not boil). Process half of mixture in a blender 1 to 2 minutes or until frothy. Pour 3 1/2 C. coffee into a 2-quart pitcher; add half of frothy coffee mixture. Repeat procedure with remaining ingredients. Serve immediately, or chill and serve over ice, if desired. Yield: about 12 C

 

Tiny Fried Tacos

Tiny Fried Tacos

14_01_culinary_tacos2 quarts vegetable oil, for frying

1/2 store-bought cooked rotisserie chicken

Juice of 1 lime

1 tablespoon ancho chili powder

2 teaspoons smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

24 (3-inch) yellow corn tortillas*

 

Toppings

1/4 cup crema mexicana or sour cream

1/2 cup shredded iceberg lettuce

1/4 cup crumbled cotija cheese

Hot sauce, to taste

 

In a large pot, preheat oil to 375°F. Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, and salt and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla. Using tongs gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste. Gently hold each taco open and add toppings as desired.

 

* If tiny tortillas are difficult to find, use a 3-inch circle cutter to cut mini tortillas out of larger ones.

Super-Small Deep-Dish Pizzas

Super-Small Deep-Dish Pizzas

14_01_culinary_pizzas1 (14.5-ounce) can diced tomatoes

1/2 cup red wine

1 tablespoon minced oregano

2 garlic cloves, minced

Salt and pepper, to taste

1 (16-ounce) can store-bought biscuit dough

1/2-pound Italian sausage, casings removed

1 green bell pepper, seeded and diced

1 1/2 cups shredded mozzarella

1/4 cup grated Parmesan cheese

Preheat oven to 400°F. Place tomatoes, wine, oregano, and garlic in a small saucepan over medium heat; season with salt and pepper. Simmer for 30 minutes, stirring occasionally. Set aside and let cool.  Cut each piece of biscuit dough into thirds. Lightly grease 24 small (2-inch) tart shell tins and place a piece in the center of each. Gently press and spread dough along the bottom and up the sides of the tin. {Tip: If you don’t have small tart shell tins, use a muffin tin.} Press 1 tablespoon of the sausage into each piece of dough and top with a sprinkle of peppers. Toss mozzarella and half of the Parmesan in a small bowl and sprinkle mixture over top. Spoon 1 tablespoon of sauce over the cheeses and sprinkle with the remaining Parmesan. Bake for 25 to 30 minutes, or until cheese begins to bubble and crusts are golden brown. Let pizzas cool for a few minutes before removing from pans. Serve warm.

Chicken Cutlets with Honey, Lemon, and Ginger Sauce and Ginger-Honey Walnuts

Chicken Cutlets with Honey, Lemon, and Ginger Sauce and Ginger-Honey Walnuts

Gcutletsinger-Honey Walnuts

2 teaspoons extra-virgin olive oil

1/2 teaspoon grated ginger

1 small clove garlic, grated

1/2 cup walnut halves

1 tablespoon honey

1/2 teaspoon coarse salt

 

Lemon Chicken

1 1/2 pounds boneless and skinless chicken breasts (see note)

Coarse salt and freshly ground black pepper

1/2 cup all-purpose flour

4 tablespoons extra-virgin olive oil

1 teaspoon grated ginger

1 clove garlic, grated

1/4 cup fresh lemon juice

1/4 cup chicken broth

2 tablespoons honey

1 thinly sliced scallion (about 1 tablespoon, green part only)

 

To make the walnuts, place the oil, ginger, and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick. With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets. Place them on a large piece of plastic wrap, sprinkle with salt and pepper, and cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch. Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour. Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle. Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned. As the cutlets are cooked, transfer to a platter and cover with foil to keep warm. Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger, and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth, and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.

Pear, Stilton, and Bacon Salad with Honey-Glazed Pecans

Pear, Stilton, and Bacon Salad with Honey-Glazed Pecans

14_04_groceries_salad1/2 cup broken pecans

1 tablespoon honey

1/2 teaspoon coarse salt

Freshly ground black pepper

 

3 tablespoons honey

3 tablespoons red wine vinegar

1/2 teaspoon coarse salt

 

1 large or 2 small ripe Bartlett, Anjou, or Bosc pears, quartered, cored, and sliced 1/4 inch thick

4 cups torn mixed salad greens

2 slices bacon, crisp cooked and crumbled

4 ounces (about 1 cup) Stilton, cut into small cubes or crumbled

 

To make the honey-glazed pecans, tear off a 10-inch sheet of aluminum foil. Place the nuts in a small skillet and heat over medium heat, stirring, until hot. Decrease the heat to low and drizzle with the honey. Cook, stirring and adjusting the heat as needed to boil the honey. Cook for 2 to 3 minutes, until the honey has coated the nuts and they begin to caramelize. Spread the nuts on the foil. Sprinkle with the salt and a grinding of black pepper. Set aside to cool. To make the dressing, whisk the honey, vinegar, and salt in a large bowl until well blended. Place the sliced pears in a separate bowl and add 2 tablespoons of the dressing. Reserve the remaining dressing for the greens.

Everybody Loves Chocolate Pudding

Everybody Loves Chocolate Pudding

14_08_nutrition_choco1 egg

3 tablespoons cornstarch

1/4 cup light agave nectar

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

Pinch of salt

2 cups milk, preferably 1 percent

1 1/2 ounces finely chopped bittersweet chocolate

 

In a small bowl, whisk together the egg, cornstarch, agave nectar, cocoa powder, vanilla, and salt. In a medium saucepan, heat the milk over medium heat. When tiny bubbles appear all around the edge of the pan, add the chocolate, whisking constantly, until melted and smooth, about 1 minute. Remove from the heat. Scoop up about 1/3 cup of the heated chocolate milk and slowly drizzle it into the egg mixture, whisking constantly, until smooth, about 30 seconds. Then slowly drizzle the egg-chocolate milk mixture back into the saucepan, whisking constantly, about 30 seconds. Be careful not to combine the hot liquid with the raw egg too quickly, or it may result in scrambled chocolate eggs, not chocolate pudding! Return the saucepan to medium-high heat and cook for 1 to 2 minutes, stirring constantly with a wooden spoon, until the pudding thickens enough that a defined line remains when you run the spoon through the center. Transfer the pudding to a medium bowl, cover, and refrigerate until chilled, about 2 hours. If desired, lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming on the top. Pack into 5 small containers and store in the refrigerator for up to 3 days.

Kiddie Cobb Salad

Kiddie Cobb Salad

14_08_nutrition_variety2 cups chopped butter, red leaf, or romaine lettuce

1/2 cup chopped tomato or 10 cherry tomatoes, halved

1/2 large ripe avocado, cubed

2 or 3 slices smoked turkey, coarsely chopped

2 hard-boiled eggs, peeled and chopped

2 tablespoons crumbled blue cheese (optional)

 

1 teaspoon soy sauce

2 teaspoons balsamic vinegar

4 teaspoons extra-virgin olive oil

 

Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce. To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well. MAKE-AHEAD NOTES: the salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime.

Cachaça Grilled Chicken Recipe

Cachaça Grilled Chicken Recipe

cachacachicken_01 pound boneless skinless chicken thighs
3 cloves garlic, finely crushed
1/2 teaspoon oregano, dried or fresh chopped
4 tablespoons Cachaca
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
few sprigs Italian parsley, finely chopped
lime wedges, to serve (optional)

Open out the chicken thighs and place them on a cutting board. Cover them with plastic wrap and lightly bash them with a meat mallet or rolling pin until the meat is of even thickness. Place in a shallow dish and add the garlic, oregano, cachaça, olive oil, salt and pepper. Use your hands to toss and coat the chicken, working the marinade into the flesh. Cover with plastic wrap and chill for at least 4 hours. Remove the chicken from the refrigerator half an hour before you start cooking and let it come to room temperature. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until hot. If you like, thread the chicken onto metal skewers, which will make it easier to turn them on the barbecue. Cook on the griddle or barbecue for 3 to 5 minutes on each side, until just cooked through — the chicken should feel firm when lightly pressed. Let rest for 5 minutes before serving with a sprinkling of chopped parsley and lime wedges on the side.

Italian Picnic Sandwich

Italian Picnic Sandwich

14_08_nutrition_sandwich2 thin slices prosciutto

One 4-inch piece baguette, preferably whole-wheat, sliced in half horizontally

2/3 cup loosely packed baby arugula

1 teaspoon balsamic vinegar

1 teaspoon extra-virgin olive oil

 

Pile the prosciutto on the bottom half of the baguette. In a small bowl, toss the arugula with the balsamic vinegar and olive oil. Pile the arugula on top of the prosciutto and drizzle any dressing remaining over it. Top with the remaining baguette half. Wrap well or store in a snug container.

 

Pickled Onions, Watermelon Radishes and Raw Chayote

Pickled Onions, Watermelon Radishes and Raw Chayote

5 cups white vinegar
2 cups honey
2 star anise
2 cinnamon sticks
6 whole cloves
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon cumin seeds
4 red onions
15 watermelon radishes
8 chayote
2 cups micro cilantro

Place vinegar in pot, add honey and spices. Bring to a boil. Julienne onions and thinly slice radishes on mandolin. Place onions and radishes in vacuum-seal bag and pour hot vinegar solution into bag ¼ full and vacuum seal the bag. Let compressed radishes and onions sit in solution for 30 to 45 minutes. On mandolin, slice chayote in thin strips. At service, add chayote strips to the solution with the onion and radishes.

Kids’ Favorite Chocolate Fondue

Kids’ Favorite Chocolate Fondue

1/2 cup whipping (35%) cream

8 oz. semisweet chocolate, chopped

1 T. candy sprinkles

14_08_groceries_choco

In the top of a double boiler over hot (not boiling) water, heat cream until warm. Add chocolate, stirring constantly until melted and smooth. Remove from heat and transfer immediately to dessert fondue pot over candle flame. Add sprinkles just before serving. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Strawberries, banana slices, orange sections, pear wedges, apple wedges, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries.

Rio-style Grilled Chicken (Galeto)

Rio-style Grilled Chicken (Galeto)

P1200681x3 whole spring chickens

Marinade:
1/2 cup white wine
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper, finely ground

Basting:
1 bottle ale
An herb brush

Garnish:
Farofa, toasted

Cut chickens in half. Set aside. Place white wine, cilantro, parsley, onion, garlic, oil, salt and pepper in a blender and purée until smooth. Marinate chicken for up to 2 hours. Skewer the chicken halves and season with additional salt and pepper. Grill the chickens over a charcoal fire and baste the chicken with the ale, brushing the meat every 5 minutes with an herb brush. Serve with toasted farofa.

Raspberry Fondue

Raspberry Fondue

114_08_groceries_rasp4 oz. frozen raspberries in light syrup, thawed

2 T. cornstarch

2 T. cold water

In a sieve over a bowl, drain raspberries, reserving 1 cup syrup. In another bowl, whisk together cornstarch and water until dissolved. In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened. Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

Child-Friendly Mexican Fondue

Child-Friendly Mexican Fondue

10 oz. old Cheddar cheese, grated

5 oz. sharp processed Cheddar cheese, grated

3 T. cornstarch

1 cup unsweetened apple cider

2 tsp. freshly squeezed lime juice

1 T. mild salsa

2 T. chopped fresh cilantro

 

In a bowl, combine old Cheddar, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside. In the top of double boiler set over simmering (not boiling) water, combine apple cider and lime juice; bring to a simmer. Add cheese mixture by handfuls to double boiler, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in salsa, mixing well. Transfer to fondue pot and garnish with cilantro. Serve immediately. Tips: For a spicier fondue, use hot instead of mild salsa, or stir in 1 T. chopped pickled jalapeños to the cheese just before transferring to fondue pot. Sharp processed Cheddar cheese is found in the refrigerator section of the supermarket. Its strong flavor makes it a wonderful addition to fondues. Grate directly from refrigerator while still cold.

Heirloom Tomato and Plum Salad

Heirloom Tomato and Plum Salad

¼ cup freshly squeezed lemon juice (2 lemons)
½ cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 large heirloom tomatoes, sliced into wedges
2 plums, sliced into wedges
4 oz arugula

Place the lemon juice, olive oil, salt and pepper in a mason jar and shake vigorously till emulsified. Combine tomatoes, plums and arugula in your serving bowl. Just before serving, top with vinaigrette to taste.

Carolina Chicken Pilau

Carolina Chicken Pilau

1 tsp. olive oil

4 small bone-in chicken-breast halves, skin removed

2 slice bacon, cut in 1/4-inch dice

1 large onion, cut lengthwise in half then thinly sliced crosswise

1 C. long-grain rice

1 can (14 1/2-oz.) chicken broth

1/4 tsp. salt

1/4 tsp. coarsely ground black pepper

1/2 C. loosely packed fresh parsley leaves, chopped

 

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook about 8 minutes or until golden, turning over once. Transfer chicken to plate. Reduce heat to medium; add bacon and cook 4 minutes or until browned, stirring frequently. Remove bacon with slotted spoon to small bowl. Discard all but 2 tsp. bacon fat from skillet. Add onion to same skillet and cook, covered, 10 minutes or until tender and lightly browned, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, broth, salt, pepper, and 1/2 C. water. Return chicken to skillet; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 20 to 25 minutes or until juices run clear when chicken is pierced with tip of knife and rice is tender. Sprinkle with parsley to serve.