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.

 

 

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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.

 

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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.

 

 

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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.

 

 

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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.

 

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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.

 

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Thick and Creamy Broccoli Cheese Soup

Thick and Creamy Broccoli Cheese Soup

2 lb. fresh broccoli

1 C. green onions (chopped and tops and bottoms separated)

2 (10 oz.) cans chicken broth

1 lb. Colby cheese

1-1 1/2 lb. American cheese or cheddar cheese

1 C. half-and-half

2 T. flour

3 T. butter

1 T. fresh ground pepper

1-2 T. cornstarch (to thicken)

1/2 C. water

1 T. oil

 

Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a Covered sauce pan and small amount of water.  Cook just until soft.  Oil skillet 1/8″ in bottom. Heat, then add 3 TBS Butter.  Add 2 T. Flour, chopped Green onion bottoms and ground Pepper. Cook until Yellow in color, just enough so the flour is not raw.  Add 2 Cans of Chicken Broth. Stir quickly, using whisk if you have one.  Add Steamed Broccoli and any pan liquids.  Add Green Onion tops, and Simmer 15-20 minutes on Med heat.  This will slightly reduce liquid and impart flavors.  Reduce heat.  Add Colby and American Cheeses.  Cook on low 1 minute.  Add 1 C. Half and Half slowly, so it will not clump.  Here you must watch temperature, so keep it on low.  Cook 10 minutes.  Add Cornstarch to water and stir.  Pour in 1/2 of cornstarch Mixture and stir.  Then pour in 2nd half of Mixture and stir.  Turn heat off and stir until thick.

 

 

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French Toast Christmas Tree

French Toast Christmas Tree

tree2 slices French toast, cut diagonally and sprinkled with green decorator sugar

2 links brown ‘n serve breakfast sausage

1 slice star fruit

Confectioner’s sugar

 

Overlap triangles to make body of tree. Place sausages at bottom to make trunk and top with star. Sprinkle with confectioner’s sugar to make snow.

 

 

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Roasted Red Pepper Coconut Soup

Roasted Red Pepper Coconut Soup

pepper

6 red bell peppers, roasted or two 13-ounce cans roasted sweet red peppers

2 T. of vegetable oil

2 C. chopped onions

2 garlic cloves, peeled and left whole

1 tsp. red pepper flakes or ¼ tsp. cayenne, more to taste

1 tsp. salt

2 C. undrained canned tomatoes (16-ounce can)

1 ¾ C. reduced-fat coconut milk (14-ounce can)

2 C. water

 

If you’ve roasted fresh red peppers, set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. If you’re using canned roasted red peppers, rinse them well in a colander and set aside to drain. In a covered non-reactive soup pot on medium heat, warm the oil. Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent. Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.  In batches in a blender, puree the soup until smooth. Return it to the soup pot and cook on medium heat until hot. Serve immediately.

 

 

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Pumpkin Polenta with Chorizo and Black Beans

Pumpkin Polenta with Chorizo and Black Beans

pumppol1 T. extra-virgin olive oil (EVOO)

3/4 lb. chorizo

1 medium onion

One 14-oz. can black beans

2 pimiento peppers or roasted red peppers

3 C. chicken stock

2 T. unsalted butter

One 14-oz. can pumpkin puree

1 C. quick-cooking or instant polenta

1 T. fresh thyme, chopped

Salt and freshly ground pepper

1 C. shredded Manchego cheese

1/4 C. chopped flat-leaf parsley (a generous handful)

 

Heat a medium nonstick skillet over medium-high heat. Add the EVOO (1 turn of the pan) and the chorizo. Cook 1 to 2 minutes, then add the onion and cook for another 3 to 4 minutes. Add the black beans and the pimientos and heat through, another 1 to 2 minutes. In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin. Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes. (Watch out for splatters.) Remove the polenta from the heat and add the thyme, salt, pepper and cheese. Adjust the seasonings. Pile the polenta on plates and top with the chorizo and beans. Garnish with the chopped parsley and serve.

 

 

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Ornaments from the Kitchen

Ornaments from the Kitchen

Gingerbread Ornaments

 

3/4 cup of cinnamon

1 tablespoon of allspice

2 tablespoons of cloves

1 tablespoon of nutmeg

1 cup of applesauce

 

Combine first 4 ingredients and blend well. Stir in applesauce and mix well. Roll out ¼ inch thick on ungreased cookie sheet. Cut with cookie cutters of different shapes. Put a tiny hole in top with toothpick. Let dry 4 days. Put string through hole and hang on Christmas tree.

 

 

Cinnamon Ornaments

 

1 cup of cinnamon

1 cup of applesauce

 

Mix equal parts of cinnamon and applesauce. A dash of cloves, nutmeg and/or ginger may be added. Roll out on a cinnamon-dusted board, rolling 1/4 to 1/8 inch thick. Cut out with small cookie cutters. Using a pencil, make a small hole for a string near the top. Let dry thoroughly. Dough may be placed in plastic bag for later use.

 

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Roasted Garlic and Smoky Greens Soup Recipe

Roasted Garlic and Smoky Greens Soup Recipe

soupegg3 large garlic heads

3 tablespoons olive oil, plus more for serving

2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only)

2 bay leaves

1 tablespoon finely chopped fresh rosemary leaves

Kosher salt

Freshly ground black pepper

1 medium russet potato, peeled and medium dice

1/2 teaspoon smoked paprika, plus more as needed

4 cups low-sodium vegetable broth

12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups)

1 cup water

4 poached eggs (optional)

 

Heat the oven to 375°F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to purée the soup in the original saucepan.)

Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired.

Cranberry Christmas Punch

Cranberry Christmas Punch

1 – 3 oz. package of cherry flavored gelatin

1 cup of boiling water

1 – 6 oz. can of frozen lemonade or pineapple-orange juice concentrate

3 cups of cold water

1 – 1 quart bottle of cranberry juice cocktail, chilled

1 – 1 pint of ginger ale, chilled

 

Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired.

 

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Leek & Asparagus Quiche

Leek & Asparagus Quiche

1 pie shell, pre-made crust is fine

a bundle of asparagus, trimmed of woody stems, & steamed (I microwave them for 2 minutes)

2 leeks, washed and trimmed

3 strips of bacon, cooked & crumbled (or 1/4 C. of diced ham)

3 eggs

pinch of nutmeg

1 C. of heavy cream or half & half

3/4 C. of Gruyere cheese, shredded

salt & pepper

 

Cover your pie shell with foil and blind bake your pie shell with pie weights for 12 minutes at 375 degrees. Remove from oven and set aside. After you have steamed your asparagus, cut your asparagus spears into 2″ lengths, saving the tips for decorating the top of the quiche. Slice your leeks into rounds and saute them with the asparagus pieces (not tips) in a heavy skillet w/ some olive oil. Cook until leeks are softening, about 5 minutes on medium heat. Make your custard: Whisk eggs w/ cream and nutmeg. Add shredded cheese, crumbled bacon, salt & pepper. Transfer custard to a measuring C. for easier pouring. Place your leeks & asparagus pieces on the bottom of the pie crust. Pour your custard mixture over the vegetables, and decorate the top with the reserved asparagus tips. Place on a baking sheet and bake at 375 for 30 minutes until starting to brown and puff up. Serve with a nice green salad w/ a mustard vinaigrette. Happy spring!

 

 

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Snap Pea Christmas Trees

Snap Pea Christmas Trees

xmasSnap Peas

Cheese

Pretzel Sticks

 

Arrange peas on a plate in the shape of a tree. Add a cheese star (cut with a cookie cutter or knife) and a pretzel stick trunk and your healthy snack just got a whole lot more fun!

 

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Creamy Roasted Garlic Soup with Chard

Creamy Roasted Garlic Soup with Chard

1 head garlic, unpeeled

1 T. olive oil

1 lg yellow onion, chopped

1 container (32 oz) fat free reduced sodium chicken broth

1 1/2 C leftover smashed new potatoes (about 1/3 recipe)

2 C thinly sliced carrots

1 T. chopped fresh rosemary

1 tsp. dried basil

1 lg bunch Swiss chard, stemmed and chopped (about 8 c)

1 can (15 oz) cannellini beans, rinsed and drained

 

Preheat oven to 425°F. Slice off top third of garlic and discard. Wrap garlic in foil and roast 40 minutes. Let cool. Squeeze roasted garlic from papery skin into small bowl and discard skin. Heat oil in large saucepan over medium high heat. Add onion and cook 5 minutes or until translucent. Add broth and one third of the garlic. Bring to a boil, reduce heat, and simmer 5 minutes. Working in 2 batches, puree potatoes and onion broth mixture in blender until smooth. Return to pan. Stir in carrots, rosemary, basil, and remaining garlic and cook over medium heat 10 minutes, stirring often. Add chard, return to a simmer, and cook, stirring, 5 minutes. Add beans and cook 5 minutes longer.

 

 

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Quick & Easy Tangy Pork, Chicken or Beef

Quick & Easy Tangy Pork, Chicken or Beef

2 Whole Chicken breasts/ 4 boneless pork chops/ Equivalent of lean Beef tips
1 package of taco seasoning
A touch of oil
1 cup salsa
1 cup apricot preserves
Maybe some brown sugar

Cube the meat into bite sized pieces. Cover with the packet of taco seasoning. Add oil to pan, brown meat until almost done. In a separate bowl, mix together salsa and preserves, add to meat in pan. Simmer 10-15 minutes, taste to see if you need to add some brown sugar.

 

 

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New Orleans-Style Garlic BBQ Shrimp

New Orleans-Style Garlic BBQ Shrimp

These shrimp are cooked in a skillet, not on a grill:  barbecue – in this case, refers to the sweet-hot sauce served with them.  Serve this with plenty of crusty bread for mopping up that mouthwatering sauce.

nosnrimp24 jumbo shrimp, peeled (or unpeeled as I did), tails left on

2 tsp. Creole or Cajun Seasoning

1/4 cup canola oil

4 cloves, garlic, minced

1/2 cup beer

5 Tbsp. hot sauce (tabasco if you really want these hot, otherwise use Frank’s)

5 Tbsp. Worcestershire

Juice from one lemon

6 Tbsp. unsalted cold butter, cut into small pieces

Crusty French Bread for serving

 

Put the shrimp and Creole seasoning into a bowl and toss to coat; set aside.  Heat a large skillet over medium heat until hot.  Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.  Add the shrimp and cook, flipping once, until the start to turn pink, about 30 seconds.  Transfer the shrimp to a large plate and set aside.  Add the beer, hot sauce, Worcestershire, and lemon juice to the skillet and stir well.  Bring to a simmer and cook 5-7 minutes.  Whisk in the butter, a few pieces at a time (the sauce will start to thicken).  Return the shrimp to the skillet and toss to coat.  Return the skillet medium heat and cook until the shrimp and cooked through, 2-3 minutes.  Transfer the shrimp sauce to serving plate and serve with chunks of warm, crusty bread.  These are not as “hot” as you would imagine from the ingredients in this recipe.  They are well spiced, full of flavor and I left the shells on to make them more messy and fun to eat!  The sauce is so good you will be sucking if off the shell!

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

1 1/2 quarts chicken broth

4 boneless, skinless chicken thighs

1 C. dry adzuki beans

1 C. uncooked wild rice

2 onions, cut into large chunks

1 T. bottled minced garlic

1 tsp. dried sage

1 T. dried thyme

1 T. dried rosemary

1 large sweet potato, peeled and cubed

1 zucchini, cubed

1 yellow squash, cubed

1/3 medium head escarole, coarsely chopped

 

Place the chicken broth in a large pot. Mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.  Remove chicken from the pot, shred with a fork, and set aside. Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in the zucchini, yellow squash, and escarole. Continue cooking 15 minutes. Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

 

 

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Pasta with Herbs de Provence

Pasta with Herbs de Provence

pasta3 ounces angel hair pasta

4 or 5 ounces canned, dehydrated, or pouch chicken

3 large sun-dried tomatoes

1 cup dried mushrooms

2 ounces olive oil

1 large clove garlic

2 tablespoons herbes de Provence

1 tablespoon Parmesan cheese (use one of the packets from your last pizza delivery)

 

At home:  Place herbs, tomatoes, chicken, mushrooms, and cheese in separate zip-top bags. Place olive oil in a small plastic bottle. Pack this with garlic and pasta in another zip-top bag.  In camp:  One hour to 30 minutes before eating, bring water to a boil. If you’re using dehydrated chicken, let it sit, covered, in the hot water for the full hour to rehydrate. If not, let the tomatoes and mushrooms rehydrate for 20-30 minutes in hot water. When ready to really start cooking, boil pasta in water for 4 minutes, then drain and remove from pot. Finely dice garlic, then heat in the pot with olive oil, drained tomatoes, and drained mushrooms until garlic is lightly toasted. Add chicken to the pot and stir until well-mixed. Top with herbs and Parmesan.

White Bean Soup with Chard and Parmesan

White Bean Soup with Chard and Parmesan

whitebeansoup3 T. olive oil, plus additional for drizzling

1 C. chopped onion

5 cloves garlic, minced

1 C. diced carrots

1 bunch Swiss chard, stems and ribs thinly sliced crosswise, leaves roughly chopped

2 cans low-sodium chicken broth (or stock), or vegetable broth

Two 15-oz. cans cannellini beans, drained and rinsed

1 bay leaf

3/4 tsp. fresh thyme leaves, minced

Leftover Parmesan rind, optional, plus freshly grated Parmesan cheese for serving

2 tsp. tomato paste

Kosher salt and freshly ground black pepper

 

In a medium soup pot, heat olive oil over medium heat.  Sauté the onions, garlic, carrots, sliced chard stems, and a hit of salt and pepper until the vegetables have softened, about 10 minutes, stirring occasionally.  Add the broth, the equivalent of 1 can (14 oz.) of cold water, beans, bay leaf, thyme, and Parmesan rind and bring to a boil. Lower the heat, stir in the tomato paste, partially cover and allow to simmer for about 10 minutes.  Stir in the chard leaves, cover, and simmer an additional 10 minutes or until the chard is completely wilted.  Retrieve the bay leaf and discard. To serve, drizzle each serving with olive oil and sprinkle generously with grated Parmesan cheese.   There’s no need to toss out the Parmesan rind immediately.  Keep it with the soup, even for a few days in the fridge, discarding it once you’ve ladled out the last bowlful.

 

 

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Blueberry-Hazelnut Rice Flour Pancakes

Blueberry-Hazelnut Rice Flour Pancakes

blueberrypancakes_445x2601 1/4 cup rice flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups water

1/4 cup chopped hazelnuts

1/4 cup fresh or dried blueberries

2 tablespoons canola oil

 

Combine flour, sugar, baking powder, salt, and hazelnuts in a large zip-top bag (plus blueberries, if you’re using dried).  Combine dry ingredients with water and oil (plus blueberries, if you’re using fresh) in a medium-size bowl. Heat a lightly greased skillet over medium flame. Spoon three tablespoons of batter onto skillet; cook two to three minutes per side until browned.

 

Yield:  3 servings

Calories: 372

Fat: 16 g

Fiber:

Oven Tacos

Oven Tacos

oventaco2 lb. ground beef (or turkey/chicken)

1 small onion diced

1 small can diced green chilies

1 recipe for Homemade taco seasoning (below)

1 (8 ounce) can low sodium tomato sauce

1 (16 ounce) can fat free refried beans

2 cups shredded reduced fat Colby-jack cheese

18-20 hard taco shells {if gluten free, be sure they are}

 

Optional Condiments-

Lettuce (shredded)

Tomato (diced)

Salsa

Guacamole

Sour Cream

Olives, sliced

 

Preheat the oven to 400 degrees.  In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.   Remove from the oven and top with any optional condiments for serving.

 

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

 

In a small bowl, mix all together. Store in an airtight container.

I used all of this on 2 lbs of ground meat with a little water mixed in.

Baby Clam and Spinach Soup with Pepper Bacon

Baby Clam and Spinach Soup with Pepper Bacon

4 slices Pepper Bacon

1 Onion, chopped

2 cloves Garlic, minced

1 bunch fresh Spinach, stems removed and chopped

4 lb. small Clams, cleaned (2 to 3 C. when shelled)

4 C. Very Dry White Wine

2 tsp. butter

2 tsp. Flour

1 C. Cream

Salt & Pepper

Lemon Juice

 

Sauté bacon over medium low heat until crisp. Remove from pan and drain on paper towels. Add onion to fat remaining in pan and sauté slowly until tender, about 15 minutes. Stir in garlic. Add spinach to pan and cook slowly until it has wilted, about 3 minutes; set aside. Place clams in large saucepan, add wine, cover, and bring to a boil. Reduce heat and simmer for 5 to 6 minutes, just until clams open shells. Remove opened clams immediately while the rest cook. Remove meat from shells, chop any large ones and reserve – you should have 2 to 3 C. in all. Strain cooking liquid through a cheesecloth into a saucepan. Reduce liquid by about half, tasting to make sure there is no raw alcohol flavor left. If you can still taste that, keep simmering. You should end up with about 4 C. of liquid. If necessary, add bottled clam nectar or chicken stock to make up. In large saucepan, melt butter and add flour. Cook and whisk constantly for 2 to 3 minutes without browning. Slowly pour in hot stock into the pan and bring to a boil. Add onion, garlic, spinach, bacon and the clams. Add cream and heat through. Season to taste with salt, pepper and drops of lemon juice. Serve immediately.

 

 

 

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