Peeta’s Stuffed Cheese Buns

Peeta’s Stuffed Cheese Buns

peeta1 cup warm water

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

At least 8 oz. of cheese, the more the merrier

Parmesan cheese

A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

Swedish Meatballs & Egg Noodles

Swedish Meatballs & Egg Noodles

4 T. butter, divided

1 medium onion, finely chopped

2 T. flour

1 C. beef stock

1 C. chicken stock

Salt and freshly ground black pepper

1/2 lb. ground beef

1/2 lb. ground pork

1/2 lb. ground veal

1 egg

2 slices white bread, torn, soaked briefly in about 1/4 C. milk and squeezed of excess liquid

1 tsp. allspice

5 gingersnap cookies, ground up in the food processor

2 T. currant, lingonberry or grape jelly

2 T. sour cream

1 lb. egg noodles

1/2 C. Italian parsley (about 2 handfuls), chopped

2 dill pickles, chopped

 

Place a large pot of salted water over high heat and bring it up to a boil. Place a large pan over medium-high heat and melt 2 T. butter. Add the onion to the pan and cook until the onion is tender, 5-6 minutes. Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute. Whisk the chicken and beef stock into the pan and bring the liquid up to a bubble to thicken it slightly — it won’t get too thick, you want a thinner gravy for this dish. Once the liquids come up to a bubble, season with salt and freshly ground black pepper, turn the heat down to low and simmer while you prepare the meatballs. In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine. Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes. When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions. Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute. Stir the 2 T. of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done. Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two T. butter and parsley to the pot and stir to melt the butter and evenly coat the noodles. To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.

 

 

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Chocolate Pancake Love Letters

Chocolate Pancake Love Letters

xoxo

1 cup all-purpose flour
1/4 cup whole grain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cocoa powder
3 tablespoons sugar
Pinch of salt
1 egg
1 1 /4 cups buttermilk
2 tablespoons melted butter
1 teaspoon vanilla

Whisk dry ingredients together in a mixing bowl. In a separate bowl, mix wet ingredients together until combined. Add wet ingredients to dry ingredients and mix until just combined. Set mix aside to rest for 10 minutes. Use your pancake pen to create shapes in a buttered skillet that is medium heat. Cook for about one minute, or until holes appear in batter on first side, then flip and cook another 30 seconds on other side.

Spinach with Bacon and Mushrooms

Spinach with Bacon and Mushrooms

2 slices bacon, diced

1/2 C. finely chopped onion

2 C. sliced mushrooms (8 oz.)

1 lb. fresh spinach leaves, well washed, stems removed

1/8 tsp. freshly ground pepper

 

Cook the bacon in a large non-stick skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel; set aside. In the same skillet, cook the onion in the bacon drippings 1 minute over medium heat. Add the mushrooms; raise the heat to medium-high and cook and stir until the vegetables are tender, about 4 minutes. Add the spinach; cook and stir just until it is wilted, about 1 minute. Sprinkle with the reserved bacon and ground pepper.

 

 

Yield:  4 servings

Calories:  101

Fat: 7g

Fiber:  3g

Cheese Steak Baguette

Cheese Steak Baguette

baguete1 Baguette

12 oz. boneless ribeye steak, partially frozen

3 T. EVOO

1 Onion, thinly sliced

1 Bell Pepper, thinly sliced

Salt and Pepper

3 oz. Provolone or Mozzarella, thinly sliced

 

Cut bread into 4 equal lengths, then cut each pieces horizontally in half.  Thinly slice the partially frozen steak against the grain.  heat 2 T oil in skillet over medium heat, add onion and pepper and cook, stiring occasionally, for 10-15 minutes until soft and golden.  Move to one side.  Add remaining oil; once it heats up, add steak and stir fry until tender, 4-5 minutes.  Stir the onion and peppers with the steak and season to taste with salt and pepper.  Preheat broiler to medium.  Divide steak mixture among the bottom halves and top with the cheese.   Broil for 1-2 minutes until cheese is melted, then cover with the top halves of the bread and press down gently.  Serve at once, or wrap in wax paper or foil for a lunch box.

 

From Delicious Lunches

 

 

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One Pan Chicken Enchilada Pasta

One Pan Chicken Enchilada Pasta

enchilada pasta2 tablespoons of olive oil
1/2 of medium yellow onion, diced
2 cloves of garlic, minced
1 pound of boneless skinless chicken breasts, diced into 1 inch pieces
1/2 teaspoon of kosher salt and freshly ground pepper to taste
4oz can of fire-roasted diced green chiles
1 19 oz. can of green chile enchilada sauce, medium or mild
1 14 oz. can of low-sodium chicken broth
1/2 pound of dried, uncooked rotini pasta, about 2 1/2 cups
1/4 cup of sour cream
2 cups of freshly shredded Monterey jack cheese
Fresh cilantro for garnish

Sautee onions and garlic in olive oil until they start to soften. Season chicken breasts with salt and pepper. Add chicken to pan and cook until it starts to brown. Add can of green chilies to pan and cook about another minute. Add enchilada sauce, chicken broth, and pasta to the pan. Bring mixture to a boil, then cover and reduce heat to low. Let pan simmer, covered for 15-20 minutes until pasta is tender. Remove pan from heat and stir in sour cream. Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so. Optional – Sprinkle with freshly chopped cilantro.

High Temperature Eye of Round Roast

High Temperature Eye of Round Roast

Poor Man’s Prime Rib: Another pinner said: “This is seriously the best way to cook a roast. It makes an inexpensive piece of meat taste like prime rib!”

roast1 (3 pound) beef eye of round roast

salt and pepper to taste

Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!  Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

 

 

 

Potato Corn Chowder

Potato Corn Chowder

4 Idaho potatoes, diced

1 onion, chopped

1 large celery stalk, thinly sliced

1 red or green bell pepper, chopped

2 jalapeño peppers, seeded and diced

1/4 tsp. turmeric, (optional)

21 oz. canned low sodium chicken broth

1 tsp. cider vinegar

1 10 oz. package whole frozen corn

1 C. 1% lowfat milk

2 T. cornstarch

1 C. lowfat cheddar cheese, shredded

 

In large saucepan, combine first eight ingredients.  Bring to a boil; then reduce heat and simmer, covered, 15 minutes.  Stir together the cornstarch and milk.  Add to chowder along with the corn.  Bring to a boil, and boil one minute, stirring constantly.  Serve chowder garnished with about 2 T. of cheese.

 

Pasta Mitzel

Pasta Mitzel

1 lb. Italian sausage, casings removed and crumbled into large pieces

1/3 C. olive oil

2/3 C. canned strained plum tomatoes

1/4 C. beef or chicken broth

1 T. heavy cream

Salt and black pepper

1 C. freshly grated Prmigiano Reggiano

Pasta, cooked according to directions on package, and well drained

 

Heat 1/4 C. olive oil in a sauté pan over medium heat. Add the sausage and cook until browned, about 8 minutes. In another sauté pan, combine the tomatoes, broth, and cream in another sauté pan and bring to a boil, stirring occasionally. Fold in the sausage from the first pan. Season generously with salt and pepper. Cook for 2 minutes, stirring. Gently fold a spoonful of the sauce into the drained pasta, toss gently, and place in a pasta bowl. Drizzle with olive oil, spoon sauce over the freshly cooked pasta and top with cheese. Serve hot.

 

Yield:

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Merguez Sausage with Halloumi Cheese and Flame-Roasted Peppers

Merguez Sausage with Halloumi Cheese and Flame-Roasted Peppers

8 merguez or spicy sausages (approximately 12 oz.)

1 (8-oz.) block halloumi cheese

1 (8-oz.) jar flame-roasted peppers

1 T. garlic oil

Preheat the oven to 425 degrees F.

 NL0209_Merguez_with_Halloumi_lg

Place the sausages into a low-sided roasting pan (this makes the cooking time quicker). Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan. Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.

 

 

Yield:

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Korean Beef

Korean Beef

korean beef1 pound lean ground beef
1/4 – 1/2 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
Salt and pepper
1 bunch green onions, diced (don’t skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note: here’s a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you’re at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the allotted amount with your Microplane or a zester. It grates really well frozen! Ta da!

Roasted Pork Loin with Cider Cream Mushroom Sauce

Roasted Pork Loin with Cider Cream Mushroom Sauce

porkt

one 2-pound pork loin

3 teaspoons of vegetable oil

1 teaspoon of Old World Seasoning from Penzey’s Spices (substitute with Paprika and Garlic Powder)

3/4 cups of mushrooms, cleaned and sliced

1/3 cups of shallots, chopped

3/4 cups of cider

1/2 cup of heavy cream

 

Preheat the oven to 350 degrees Fahrenheit. In a large roasting pan that is flame-proof (ie: not a Pyrex glass dish), place the pork loin. Rub it with vegetable oil and dust it thoroughly with the spice mix. Cook at 350 degrees until a thermometer reaches an internal temperature of 145 degrees Fahrenheit, about 65 – 75 minutes for a 2.25 pound roast. Remove the roast from the pan and let it rest for 10 minutes before slicing and serving. Meanwhile, make the sauce. Add the shallots to the pan and cook for 3 minutes until softened. Add the cider and the mushrooms for another 5 minutes, scraping the browned bits up and adding it to the sauce. Finish with the heavy cream and bring to a simmer for another 1-2 minutes. Serve immediately.

 

 

Mediterranean Lemon Chicken with Pepper Puree and Couscous

Mediterranean Lemon Chicken with Pepper Puree and Couscous

Marinade

2 5-ounce chicken breasts, boneless, skinless

1/4 C. plus 2 T. fresh lemon juice

3 T. olive oil

2 T. fresh oregano

1 tsp. fresh thyme, chopped

Salt and pepper to taste

 

Pepper Puree

2 red bell peppers, roasted, peeled, seeded

2 T. olive oil

2 tsp. fresh garlic, chopped

1 fennel bulb, diced (reserve tops for garnish)

1/4 C. chicken stock

Salt and pepper to taste

 

Couscous

1 T. olive oil

2 portobello mushroom caps, diced

3 T. sundried tomatoes, chopped

1/4 C. Israeli couscous, cooked

1 T. chicken stock or broth

Salt and pepper to taste

 

Marinate chicken in 1/4 C. lemon juice, 2 T. olive oil, and oregano for 2 hours. For Pepper Puree In a sauté pan, add 1 T. olive oil and bring to a medium heat. Add fennel bulb and garlic; sauté. Add roasted peppers and chicken stock. Place in a blender and blend until smooth. Adjust seasoning with salt and pepper. Place in a bowl, cover, and set on stovetop to keep warm. For Couscous Heat olive oil in a sauté pan over medium heat. Add mushrooms and sundried tomatoes; sauté until mushrooms are tender. Add couscous and chicken stock. Stir to blend well. When hot, adjust seasoning with the salt and pepper. Keep warm in pan. To Cook Chicken Season the chicken with salt and pepper. Add remaining olive oil to the pan and heat on medium. Add the chicken and sauté, turning frequently. When chicken is fully cooked, add 2 T. reserved fresh lemon juice and thyme. Spoon couscous onto two plates. Top with the chicken and pepper puree and garnish with fennel tops.

 

Chickpea Soup with Tomatoes and Warming Spices

Chickpea Soup with Tomatoes and Warming Spices

chickpea soup2-3 tablespoons olive oil
1 onion, peeled and finely chopped
4 cloves garlic, finely chopped
3 carrots, peeled and diced
2 sticks celery, washed and diced
1 large fresh rosemary sprig
1 tablespoon of fresh sage
1 tablespoon fresh parsley
Sea salt and freshly ground black pepper
A good sized pinch of red pepper flakes
2 teaspoons cumin
1/2 teaspoon smoked paprika
2, 14 oz cans chickpeas, drained and rinsed
1, 14 oz can crushed tomatoes
Water
1 tablespoon parmesan cheese

In a large pan or Dutch oven heat the olive oil and add the finely chopped onion. Sprinkle with some sea salt and sauté on low for about 10-15 minutes until just caramelizing. Add the garlic, carrots, rosemary, parsley, sage and celery and continue to cook for another 5 minutes making sure the vegetables don’t burn. Add the spices and chickpeas and stir well. Add the tomatoes and enough water to cover the vegetables and chickpeas and stir in a tablespoon of Parmesan cheese. Bring to a boil, turn down to a simmer and cover. Cook for approximately 40-50 minutes checking occasionally to make sure the soup is not too thick, add a little more water if needed and continue cooking until the vegetables are cooked through and the chickpeas are cooked but not mushy. Remove from heat and serve with a little extra fresh parsley and parmesan cheese.

Charcoal-Grilled Corn with Cream, Cheese and Chili

Charcoal-Grilled Corn with Cream, Cheese and Chili

6 ears fresh sweet Corn, in husks

3 T. Butter, melted

½ C. Homemade Thick Cream (recipe follows)

1/3 C. crumbled Mexican Queso Anejo or Queso Fresco

1 T. hot Chili Powder*

 

About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.  Grilling the corn: Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.

 

* Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile — they’re less hot, so I can put more on.

 

 

Homemade Thick Cream

 

1 C. Whipping Cream

2 tsp. Buttermilk

 

Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Don’t let the cream get too hot or the culture will die and the cream will simply spoil.  Stir in the buttermilk and pour into a glass jar.  Ripening the crea:  Set the lid on the jar (but don’t tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening. Start a full day ahead (or longer, if the incubating spot is cool). The cream will keep for 1 1/2 weeks or more, covered and refrigerated.

 

Yield:

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Marinated Mushroom Salad

Marinated Mushroom Salad

mushrooms1 cup vegetable oil

2 tsp. salt

2 1/2 tsp. dry basil

2 1/2 tsp. Dijon mustard

1/2 tsp. pepper

1/2 tsp. paprika

5 T. white wine vinegar

4 tsp. lemon juice

2 pounds fresh mushrooms, sliced

1 1/2 cups thinly sliced green onions (green tops included)

1 C. Black Olives, sliced

1 quart cherry tomatoes, washed and stems removed

 

In a large bowl suitable for marinating, (glass, stainless steel or ceramic) whisk the oil, salt, basil, mustard, pepper, paprika, white wine vinegar and lemon juice. Mix in mushrooms, olives and green onions. Cover, marinate for one hour at room temperature, stirring occasionally. Just before serving, fold in tomatoes, and place on bed of lettuce. Serves 8 – 12. This is a wonderful buffet dish or a take along to a potluck dinner.

 

Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples

Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples

porkPork

4 boneless pork loin chops (each about 7 ounces and 1 inch thick)

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 cup apple cider or apple juice

1 tablespoon Dijon mustard

2 tablespoons unsalted butter, cut into 2 pieces

 

Vegetables and Apples

1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces

2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths

1 large fennel bulb, trimmed and cut lengthwise into eighths

2 sprigs of fresh rosemary, cut into 1-inch pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

 

Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.  To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.  Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.  Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.  Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

 

 

 

Cranberry and Brie Grilled Cheese

Cranberry and Brie Grilled Cheese

brie

2 Slices Italian Batard (or other firm crusty bread)

1 Ounce Brie, room temperature

1 Heaping Spoonful Cranberry Sauce

1 Tablespoon Butter, softened

 

Cut two slices of bread from your loaf.  Butter one side of each slice of bread.  Spread brie on one slice, the unbuttered side. Spread cranberry sauce over brie and top with the other slice of bread, butter side up.  Place cast iron skillet on burner.  Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!

Bacon & Cider Pork Tenderloin

Bacon & Cider Pork Tenderloin

1 pork tenderloin (1.5-2 pounds)

Salt & Pepper

1 T. Olive Oil

8 Strips thin-sliced bacon

1/4 C. Shallots, Minced

1/2 C. Apple Cider or juice

2 T. unsalted cold butter slice

 

Trim tenderloin of fat and silver skin and cut into streaks (about 1 1/2 ” thick) Season with Salt and pepper. Wrap each steak with a strip of bacon and secure with a toothpick. Heat oil in a large ovenproof sauté pan over medium-high and sauté pork until browned, 5 minutes per side. Tip the steaks on their edges to brown the bacon, rolling them as they brown, about 3 minutes total. Cover and finish cooking to an internal temperature of 145 degrees, about 5 minutes. Remove pork and keep warm, pour off all but 1 T drippings. Sauté shallots 2 minutes in same pan, stirring constantly. Deglaze with cider, scraping up browned bits; simmer 2 minutes, then add butter, swirling until melted. Return pork to pan along with any accumulated juices. Season sauce with salt and pepper to taste. Remover toothpicks before serving.

 

 

Yield:

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Pineapple Whip

Pineapple Whip

1 fresh pineapple, peeled, cored and chopped

1 cup almond milk

1 tablespoon honey optional

To get started, you’ll want to freeze the pineapple chunks. The frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher. Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.

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Garlic Chicken Puffs

Garlic Chicken Puffs

chickenpuffs-14 ounces cream cheese
1 tsp garlic powder
1/2 cup cooked shredded chicken
2 (8 count) cans refrigerator crescent rolls

Mix cream cheese, garlic and chicken until well blended. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles). Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 for 11-14 minutes.

Genoese Style Green Beans with Anchovies

Genoese Style Green Beans with Anchovies

1 1/4 lb green beans, trimmed

1 sprig parsley

1/2 garlic clove

3 anchovy fillets

2 T. olive oil

3 T. butter

 Blanched Green Beans

Cook the beans in a saucepan of boiling salted water until crisp-tender, about 20 minutes. Remove to a colander in ice water to chock.  Finely chop the parsley with the garlic and anchovies. Sauté parsley mixture in a large skillet with the oil and butter until the anchovies disintegrate completely. Add the beans; toss to coat. Season with salt and pepper to taste. Cook 2 to 3 minutes longer. Serve hot.

 

Yield:

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Garlic-y Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

Garlic-y Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

potatocakes1 C. leftover mashed potatoes

1 tsp. butter

1-2 large cloves garlic, minced

4 oz Neufchatel cheese, room temperature

1 large egg white

2 T. minced fresh parsley

1/4 tsp. salt

1/8 tsp. pepper

6 T. all-purpose flour

Oil, for shallow frying (I used an equal mixture of butter and canola oil)

Raspberry Ginger Mustard Chutney (recipe below)

Melt butter in a small saucepan over low heat; add garlic and cook 1-2 minutes, until garlic is fragrant; cool.  In a medium bowl, mix together cooked garlic, cheese, egg white, parsley, salt, and pepper; use a wooden spoon to stir in potatoes, then flour, being careful not to over-mix (the dough will be very sticky).  Let this mixture rest a few minutes. Coat the bottom of a large (preferably non-stick) skillet with canola oil (I like to also add butter for flavor, but this is optional); heat over medium heat.  Once the oil is hot, scoop out the dough into the oil (this is easiest to do with an ice cream scoop; my scoop holds 1 1/2 TB, and I got 16 cakes out of this recipe).  (You may need to cook the cakes in batches so that you don’t overcrowd the pan.)  Once the dough is scooped into the oil, use an oiled metal spatula to gently flatten the balls slightly.  Cook until golden brown on both sides, flipping once (the easiest way to flip them is using 2 oiled metal spatulas – one to flip and one to guide the cakes).  Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil. Serve hot, warm, or room temperature with Raspberry Ginger Mustard Chutney.

 

Raspberry Ginger Mustard Chutney

(Yield:  about 1/2 c)

2 tsp. olive oil

1 small onion, diced

1 bay leaf

1 C. frozen raspberries

1 date, pitted and minced

1 T. rice vinegar

1 T. honey (more or less to taste)

1 tsp. Dijon mustard

1 tsp. tamari sauce (or soy sauce)

1/2 tsp. Chinese five spice powder

1/2 tsp. ground ginger

Generous pinch each salt and pepper

 

Heat oil in a small saucepan over low heat; add onion and bay leaf and sauté until onion is softened (about 5 minutes), stirring occasionally.  Add all remaining ingredients and cook until thickened (about 7 minutes), stirring frequently.  Taste and add more salt, pepper, and honey as desired.  Remove bay leaf before serving.

 

Serve with Garlic-y Mashed Potato Cakes…or spread on fresh bread topped with cheese (Cheddar or Brie would be great!) and melted under the broiler.

 

 

Yield:

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Ginger Glazed Pork Tenderloin

Ginger Glazed Pork Tenderloin

1/4 C. water

1/4 C. dry sherry

3 T. honey

2 T. soy sauce

1 1/2 T. grated fresh ginger

2 tsp. cornstarch

2 (12-oz.) pork tenderloins, trimmed

Pepper

1 T. vegetable oil

1 T. sesame seeds, toasted

 

Whisk water, sherry, honey, soy sauce, ginger, and cornstarch in bowl. Pat pork dry with paper towels and season with pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tenderloins until well browned and meat registers 145°F, about 4 minutes per side (16 minutes total). Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Whisk sauce to recombine and add to now-empty skillet. Simmer over medium heat until thickened, about 5 minutes. Add pork and any accumulated juices and cook, turning occasionally, until glazed, about 1 minute. Slice and sprinkle with sesame seeds. Serve with any extra sauce.

 

 

 

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Celeriac Soup with Napa Cabbage and Bacon

Celeriac Soup with Napa Cabbage and Bacon

soupceleriac2 oz. butter

2 onions, chopped

1 1/2 lb. celeriac, roughly diced

1 lb. potatoes, roughly diced

5 C. turkey stock

15 oz. evaporated milk

salt and pepper to taste

 

1 small head Napa cabbage

8 oz. bacon, chopped

salt and pepper to taste

 

Melt the butter in a soup pot and cook onions until softened. Add celeriac and cover, steam for ten minutes without disturbing. Remove lid, stir in potatoes and turkey stock and bring to a boil. Boil for 15 minutes, stirring occasionally, until potatoes and celeriac are tender. Either remove half the solids to a blender to puree and return to the pot, or use an immersion blender to blend about half of the solid vegetables. Meanwhile, prepare the cabbage and bacon topping. Discard the outer leaves of the cabbage and roughly chop the rest of the head. Cook the bacon in a small frying pan until crispy, add the chopped cabbage and cook until tender. Season with salt and pepper to taste. Add evaporated milk to soup, bring back up to a boil. Serve in heated bowls and top with cabbage and bacon mixture. Goes well with crusty bread for dipping.

 

 

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Wine Poached Pears

Wine Poached Pears

pears1 bottle Riesling Wine

5 Pears (Red pears are best if in season)

1 cup Water

1/2 cup Sugar

1/4 cup Pear Ginger Preserves

1/2 Vanilla bean, split

Zest of 1 orange

 

Halve the pears. With a spoon, scoop out cores and discard. Slice pears to desired thickness. In a large saucepan, combine Riesling, water, sugar, preserves, and orange zest. Scrape inside of vanilla bean into mixture, also adding in the remaining bean. Bring to a boil, stirring to dissolve sugar. Add in pears and simmer until tender, about 10 minutes. Transfer pears to a plate. Take vanilla bean out of liquid. Boil the poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. Serve pears and syrup over Classic Shortbread cookies.

Ground Pork Wonton Soup

Ground Pork Wonton Soup

1/2 lb ground pork

2 tsp. soy sauce

1 1/2 tsp. cornstarch

1 1/2 tsp. shaoxing

1 1/2 inch knob ginger, minced

1 small bunch green onions, minced

Wonton wrappers

8 C. chicken, pork, mushroom or shrimp stock

1 2 inch knob ginger, sliced

4 dried shiitake mushrooms, sliced

3 tsp. shaoxing

2 tsp. soy sauce

3 cloves garlic, halved

Diced green onions

Sliced char siu

1 bunch green onions

Mix all of the wonton filling ingredients together. Place a tsp. of filling in the center of each wrapper. Moisten the edges. Fold the ends together to form a triangle. Fold the two sides together. Repeat. Place finished dumplings on a plate and cover with a clean, dry towel. Meanwhile, bring all of the soup ingredients to a boil. Drain out the solids, return to stove. Add the dumplings, the now rehydrated mushrooms and char siu to the broth. Discard the rest of the solids. Cook until the dumplings float and are cooked through, about 5 minutes. Ladle into individual bowls, sprinkle with green onions.

 

 

Yield:

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Vietnamese Pickled Vegetables

Vietnamese Pickled Vegetables

viet1/4 lb. cucumber, julienned
1 lb. daikon, peeled and julienned 1 lb. carrots, peeled and julienned
2 tsps kosher or sea salt
1 cup unseasoned rice vinegar
1 cup sugar
1 cup water

Make sure the vegetables are fairly dry (pat them dry) so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor. (I was too impatient and cracked them open after an hour – they were great).

 

Cheesy Bread Recipe

Cheesy Bread Recipe

cheesybread8 oz. shredded Mozzarella cheese

1 lb. shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste)

1/2 cup mayonnaise

2 T. sour cream (optional)

3-4 cloves garlic, minced

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves

In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes. Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

 

 

 

 

 

 

 

Cheesy Puff Pull Apart Bread

Cheesy Puff Pull Apart Bread

bread1 3/4 cups all-purpose flour

1 cup whole wheat pastry flour

1 tablespoon sugar

2 1/4 teaspoons instant yeast (1 envelope)

1/2 teaspoon salt

1/3 cup milk (I used 2%)

1/4 cup butter

1/4 cup water

2 eggs, at room temperature

12 ounces sharp cheddar cheese, freshly grated (1 1/2 bricks)

1/4 cup butter, melted

 

In a large mixing bowl, combine 1 cup of all purpose flour and 1 cup of whole wheat pastry flour with sugar, salt and yeast, and stir to mix. I used the bowl of my electric mixer. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. I used the dough hook on my electric mixer, but you can stir with a spatula. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add in 8 ounces of the grated cheddar cheese and mix with your hands to incorporate the cheese. At times I just pulled apart pieces of dough and stuck cheese in it. Add the remaining all purpose flour and knead the dough. It will still be sticky but resist adding more flour.  Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. I followed the directions and rolled it to be about 12 x 12 inches. Brush the dough with melted butter then covered with the remaining grated cheese. Using a pizza cutter, slice the dough from top to bottom into 6 even strips – they do not have to be perfect. Lay the strips on top of each other (be careful you don’t lose the cheese!) and then cut into 6 pieces again. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices into the loaf pan cut side down (like in the first picture). Cover the dough with a towel and let rise for another hour.  Preheat the oven to 350 degrees and set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown.

 

 

Sweet Potato and Leek Soup with Crisp Fried Scallions

Sweet Potato and Leek Soup with Crisp Fried Scallions

2 1/2 lb. Sweet Potatoes or Yams

1/2 stick Butter

1 1/2 C. thinly sliced Leeks, white parts only

6 C. Chicken Stock (or Smoked Turkey Stock)

1 C. crème fraîche or 2/3 C. Heavy Cream mixed with 1/3 C. Sour Cream

Salt and Pepper

1 C. Vegetable Oil for Frying

8 Scallions, trimmed and julienned

 

Preheat oven to 425. Prick sweet potatoes or yams several times and bake on a rack until very tender, about an hour. Remove from oven and set aside. Melt butter in a large nonstick skillet over medium heat. Add leeks and toss to coat. Add one C. stock, cover with tight fitting lid, and cook over very low heat until leeks are very tender, about 30 minutes. Pour leeks into bowl of food processor fitted with metal blade and pulse until well pureed. Scoop sweet potato out of the skin and add pulp to food processor, pulse again until smooth. In heavy saucepan, combine puree with remaining 5 C. stock and whisk until smooth. Cook over medium heat until warmed through. Add crème fraîche, blend well, and continue to simmer until heated through. Add salt and pepper to taste. Just before serving, heat oil in a wok until it shimmers. Add scallions and deep fry until browned, about 2 to 3 minutes. Remove to drain on paper towels. Divide soup into serving bowls and garnish with fried scallions and serve.

 

 

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Cream of Onions Soup with Stilton

Cream of Onions Soup with Stilton

1/4 C. butter

4 C. white onions; finely diced

1 1/2 C. leeks; chopped, white part only

3/4 C. shallots; finely diced

2 carrots — finely chopped

3 T. fresh parsley; minced

1 tsp. dried tarragon

3 T. flour

5 C. milk

3/4 C. port wine

1/2 pound blue cheese; Stilton — grated

3 slices bacon — cooked, crumbled

3 T. fresh chives; minced

 

In a large, heavy-bottomed pot, melt butter over low heat. Add onions, leeks, shallots, carrots, parsley and tarragon. Cover with a tight-fitting lid and cook over very low heat, stirring occasionally, until onions and carrots are tender, about 20 minutes. Puree vegetables in the bowl of a food processor fitted with the metal blade. Return puree to the saucepan. Sprinkle puree with flour and stir over low heat for about 3 minutes to cook flour. Slowly add milk, stirring constantly to avoid lumps. Cook over medium heat until mixture is hot and thickened. Add port and stir until heated through. Add cheese and stir over medium-low heat until melted and evenly blended. Season to taste with salt and white pepper.

 

 

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Spicy Garlic Chicken

Spicy Garlic Chicken

chx21 pkg. bone-in chicken, cut in quarters or eighths

4 T. paprika

2 T. garlic powder

2 cups spicy garlic duck sauce

Preheat oven to 400 degrees. Add paprika and garlic powder to a bowl and add a drop of water to form a paste. Rub the chicken with the spice rub and place in a baking pan. Bake, covered, for 30 minutes. Remove from oven and baste with spicy garlic duck sauce. Return to the oven and bake, uncovered, for 30 more minutes.

Basic Black Bean Soup

Basic Black Bean Soup

1 15-ounce can black beans, undrained

1 medium onion, chopped

1 clove garlic, minced

1/2 tsp. ground cumin

2 fresh tomatoes, seeded and chopped

2 T. chopped fresh cilantro

Salt and pepper to taste

 

Combine beans, onion, garlic, cumin, and tomatoes in large saucepan.  Cook 15 to 20 minutes over medium heat until onion is tender.  Stir occasionally, and add water as needed to prevent sticking.  Remove from heat.  Cool.  Puree half of soup in blender or food processor until smooth, and return it to saucepan.  If soup is too thick, add water to desired consistency.  Reheat soup.  Sprinkle with cilantro, salt, and pepper just before serving.

 

Yield:

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Poppyseed Bread

Poppyseed Bread

poppyseedBread:

3 cups flour

1/2 tsp. salt

1 1/2 tsp. baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 T. poppy seeds

1 1/2 tsp almond extract

1 1/2 tsp vanilla extract

1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

 

Glaze:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla extract

1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

 

For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.  For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

 

 

Better Than Takeout Orange Chicken

Better Than Takeout Orange Chicken

2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes

1 1/2 cups corn starch

1 cup panko bread crumbs

2 eggs, beaten

1/4 teaspoon salt

¼ teaspoon pepper

Oil (for frying)

orangechx

Orange Sauce

 

1 1/2 cups water

1/4 cup orange juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon orange zest, grated

1 cup packed brown sugar

1/2 teaspoon ginger root, minced

1/2 teaspoon garlic, minced

2 tablespoons green onion, chopped

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

 

Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Tomato Tartlets

Tomato Tartlets

Tomato Tartlets

All-purpose flour, for rolling

1 sheet frozen puff pastry, thawed

2 1/2 ounces grated sharp white cheddar (2/3 cup packed)

3 medium tomatoes, cut into ten 1/4-inch-thick slices

4 teaspoons extra-virgin olive oil

Ground pepper

1/3 cup small basil leaves, for serving

 

Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper. Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.

Thai Crab-Coconut Soup

Thai Crab-Coconut Soup

1 oz. onion, peeled and minced

1 oz. ginger, peeled and minced

1 oz. garlic, peeled and minced

2 oz. lemongrass, crushed and minced

1 large T. red curry paste

1 red onion, peeled and thinly sliced

1 large russet potato, peeled and large diced

½ gallon chicken broth, low sodium

12 oz. coconut milk, lite variety

1 lb. fresh Dungeness crab claws

1 oz. cilantro, chopped

In a large soup pot add minced onions, ginger, garlic, lemon grass and curry paste. Heat these spices over medium heat until lightly golden in color.  Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. Add the crab and cilantro

 

Yield:  4 servings

Calories: 323

Fat: 16.3g

Fiber:

Holiday Cheesecake Presents

Holiday Cheesecake Presents

presents1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

3 tablespoons sugar

3 packages cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

 

Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13″x9″ baking pan.  Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.  Pour over crust.  Bake at 350 degrees for 30 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into bars.  Decorate bars with decorator gels and sprinkles to resemble presents.  Store leftover bars in refrigerator.

 

Yield:

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