Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

quinoa cakes2 cups cooked quinoa

2/3 cup grated fontina cheese

3 tablespoons all purpose flour

2 green onions, thinly sliced

1 egg, lightly beaten

2 teaspoons freshly ground black pepper

2 ½ tablespoons extra virgin olive oil

salt to taste

aioli:

½ cup light mayonnaise

1 head of garlic, roasted

1 lemon, zested and juiced

¼ teaspoon cayenne pepper

salt and pepper to taste

 

For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes. Pour oil into a large sauté pan and place over medium heat. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches) Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

Stracciatella (Italian Egg Drop Soup)

Stracciatella (Italian Egg Drop Soup)

eggdrop5 C. chicken stock or canned chicken broth

2 large eggs

3 T. freshly grated Parmesan, or to taste

1/4 C. minced fresh Italian parsley

Salt and freshly ground pepper, to taste

 

In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.

 

 

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Honey Ginger Chicken Bites

Honey Ginger Chicken Bites

bites2/3 cup honey

2 tablespoons minced peeled fresh ginger

2 tablespoons fresh lemon juice

2 tablespoons cider vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

1 teaspoon grated orange rind

1 teaspoon Worcestershire sauce

4 garlic cloves, minced

1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)

Cooking spray

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons cornstarch

2 teaspoons water

2 teaspoons sesame seeds, toasted (optional)

 

Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally. Preheat oven to 425°. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once. While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Hawaiian Ham & Swiss Slider

Hawaiian Ham & Swiss Slider

hamsliders24 Slices of deli honey ham

6 Slices of Swiss cheese

1/3 cup Mayonnaise

1 T. Poppy seeds

1 1/2 T. Dijon mustard

1/2 cup Butter melted

1 T. Onion Powder

1/2 tsp. Worcestershire sauce

2 Pkg. (12 count) KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

 

Spread mayo onto 1 side of roll. Place a slice or two of ham and slice of Swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish. In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.  Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

Roasted Tomato, Basil & Cheese Crostini

Roasted Tomato, Basil & Cheese Crostini

Apps-RoastedTomato-Cheese-BasilCros5 Roma tomatoes, roasted (see instructions below)

10 fresh basil leaves

1/2 cup chopped green onion, green & white parts

1 cup grated mozzarella cheese

1 cup grated sharp cheddar cheese

1 cup mayonnaise

kosher salt & pepper

1 baguette, sliced about 1/4- to 1/2-inch thick

olive oil (for drizzling on the baguette slices)

 

To roast the tomatoes: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the tomatoes in half lengthwise and arrange on the baking sheet cut side up. Drizzle with olive oil and sprinkle lightly with kosher salt and pepper. Roast for about 40 minutes to 1 hour, or until the tomatoes are somewhat caramelized. Remove from oven and allow to cool. These can be made a day ahead of time and stored in the refrigerator. To prepare the baguette slices: Preheat oven to 400 degrees F. Drizzle a large baking sheet with olive oil. Lay the baguette slices flat on the baking sheet in a single layer. Drizzle the tops of the slices with olive oil and use a small brush to evenly distribute the oil on top of the baguette slices. Bake in the preheated oven for 10 to 12 minutes until they are toasted to your liking. The longer they bake, the crunchier they become. Keep in mind that you will bake them again when making the appetizers. For the cheese mixture and assembly of the crostini: Combine the green onions, cheeses and mayonnaise and mix well. Set aside. Stack all of the basil leaves on top of each other and roll them up. Slice the rolled leaves in thin slices and separate the slices. This technique is called chiffonade. Set the basil chiffonade aside. Cut each of the roasted tomato halves in half which should give you 20 pieces of roasted tomato. Preheat oven to 400 degrees F. To assemble the crostini, spread each of the baguette slices with some of the cheese mixture. Sprinkle the basil chiffonade on top of the cheese mixture. Top with a piece of roasted tomato. Bake in the preheated oven until the cheese mixture is hot and bubbly, about 8 to 10 minutes. Remove from the oven and serve.

Hot & Sour Soup II

Hot & Sour Soup II

4 oz. pork tenderloin (or boneless pork loin chop), trimmed

12 dried shiitake mushrooms, cleaned (or Wood Ear)

2 C. boiling water

1 T. garlic oil

3 T. peeled and finely grated fresh ginger

1 tsp. crushed red pepper flakes, or to taste

5 C. chicken broth

2 1/2 T. Japanese soy sauce

1/4 C. Chinese red vinegar,* or more to taste

Salt and freshly ground white pepper, to taste

3 T. cornstarch

3 T. cold water

1 large egg, lightly beaten

6 whole green onions, green tops only, very thinly sliced

3/4 tsp. toasted sesame oil

4 oz. firm tofu (bean curd), cut into 1/4-inch cubes

 

Trim the tenderloin, removing all fat and silver skin; place in the freezer until firm and partially frozen, about 30 to 45 minutes. Slice into 1/16-inch thick slices, and then cut crosswise into narrow strips. Refrigerate until needed. Place the shiitake mushrooms in a small bowl, and cover with the boiling water; set aside to rehydrate for about 30 minutes. Lift the rehydrated mushrooms out of the soaking liquid; strain the broth through a fine mesh sieve, and set aside until needed. Remove the stems from the shiitakes and discard; thinly slice the caps, and set aside until needed. Place a medium sauce pot over medium heat; add the garlic oil and heat through. Stir in the ginger and red pepper flakes and cook until the aroma is released, about 1 to 2 minutes. Add the chicken broth and simmer, covered, for 15 minutes. Add the reserved sliced mushrooms, mushroom soaking liquid, soy sauce, vinegar, salt and pepper, and bring to a simmer. Whisk together the cornstarch and water; add to the pot, then bring to the boil. Immediately reduce the heat, and simmer 5 minutes more. Drizzle the egg into the soup, stirring gently to make ribbons. Add the green onions, sesame oil, tofu and pork strips; return to a simmer, then immediately remove from the heat. Do not overcook or the meat will become tough. Taste the soup, and adjust the seasoning with salt, pepper, red flakes and vinegar; serve immediately. *Chinese red vinegar is made from rice and used primarily as a dip or in soups and sauces. It can be found at your local Asian market or online. Substitute red wine vinegar if you are unable to find it.

 

 

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Cheesy Herb Kale Chips

Cheesy Herb Kale Chips

kale1 large bunch of kale, washed and dried

2 T. olive oil

1 T. apple cider vinegar

1 T. water

2 T. nutritional yeast

1 tsp. dried chives

1 tsp. dried parsley

1\2 tsp. garlic powder

1\2 tsp. dried dill

1\2 tsp. kosher salt

 

Preheat the oven to 250 degrees F. Remove the ribs from the kale and cut into 2-inch pieces. Place in a large bowl and set aside. In a small bowl, mix together the rest of the ingredients. (Olive oil though salt.) Pour over kale and mix well. Spread out in a single layer onto 2 baking sheets. Bake for about 50 minutes, turning the leaves halfway through, about 25 minutes. **At about 40 minutes, I’ll check on them and take out the ones that are already crispy. The leaves will never cook evenly. It helps to remove the crispy ones first and leave the rest so they can continue to bake!

 

1. There’s a variety of different kinds of kale. The most common type is curly kale which I used in this recipe. I’ve also used tuscan kale which is more tender and a little less bitter. I actually prefer to use tuscan kale, but it’s not always available.

 

2. Practice makes perfect. Even though recipes for kale chips are pretty simple, it takes a few tries to get them how you’d like. I’ve tried cooking them at many different temperatures, but have come to a conclusion that their best cooked at lower temperatures for a longer period of time. Cooking them at too high of a temperature causes them to burn easily and results in them being bitter.

 

3. Bake them in a thin layer. You want the kale chips to bake as evenly as they can, so be sure to place them side by side without overlapping.

 

Radicchio Soup

Radicchio Soup

2 quarts chicken or vegetable stock

1 C. acini de pepi or other small pasta

2 Vidalia or yellow onions, thinly sliced

3 springs fresh thyme

1 head radicchio, roughly chopped

2 tsp. extra virgin olive oil

salt and pepper, to taste

 

Bring stock to a boil in large stock pot with thyme sprigs. When the stock comes to a boil, throw in the pasta and cook until al dente, about 5-7 minutes. Meanwhile, slowly sauté your onions in the olive oil until they are wilted and caramelized.  Fish out your thyme sprigs – the leaves will come right off the stem. Add onions to stock, season with salt and pepper to taste, and boil for an additional 5-10 minutes. Before serving, add radicchio and allow to heat through – about 2-3 minutes. I would not let this soup sit and percolate because the radicchio looks icky and gets strong. If you add it right before serving, it stays light-ish in color and still has good texture. Serve immediately. Optional: a little drizzle of nice extra virgin or truffle oil goes well with this, too.

 

 

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Green Cauliflower Soup with Capers and Lemon

Green Cauliflower Soup with Capers and Lemon

caulsoup1 small cauliflower, green if you can find it

1/2 leek

1 clove of garlic

2 anchovy fillets

4-5 capers in salt

Lemon juice

Light stock

Salt

Extra-virgin olive oil

 

Put the capers in water to soak. Divide the cauliflower into small florets.  Slice the leek and chop the garlic. Heat up some olive oil in a pan and gently fry the anchovy, leek and garlic stirring all the time until the anchovy has dissolved. Add the cauliflower and go on cooing for 4-5 minutes. Add stock (or water) until it covers the cauliflowers and a little more. Add the smaller amount of capers and simmer for 10-12 minutes. Blend the soup in a mixer until smooth, taste and add more capers if needed. If you do you can either leave them as they are or do another run with the blender. Add freshly squeezed lemon juice, stir and serve.

 

 

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Two Tone Juice Cocktail

Two Tone Juice Cocktail

2 C. Pineapple Juice

2 C. Tomato Juice

2 Thin Slices Lemon

Parsley or Mint Sprigs

 

In an 8oz parfait or cocktail glass pour 1/2 C. Pineapple juice.  Tip glass and carefully pour 1/2 C. Tomato juice down side of glass.  Pour very slowly and carefully to not mix layers.  Float a lemon slice on top.

Holy Yum Chicken

Holy Yum Chicken

holy

1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded) (If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.)

1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)

1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)

1 tbsp. rice wine vinegar (seasoned or unseasoned)

1/4 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. cornstarch

2 tsp. fresh rosemary for garnish

 

Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated. Bake, uncovered, for 40 minutes. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more. Sprinkle rosemary on top before serving. Serve with rice or potatoes or vegetables.

 

Note: If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste

Pizza Bites

Pizza Bites

pizzabitesPizza dough (or 2 cans refrigerated pizza dough)

8 oz. block mozzarella cheese

4 oz. thin sliced pepperoni

2 tsp. Italian seasoning (combine oregano, basil, parsley, and garlic)

1/4 cup olive oil

3 T. grated Parmesan cheese

Pizza or marinara sauce

 

Prepare pizza dough and roughly chop pepperoni. Cut block of mozzarella into 48 cubes. If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans. If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go. In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan. Repeat, placing approximately 16 dough balls in each pie plate. Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese. Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away. When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Holiday Pumpkin Soup

Holiday Pumpkin Soup

1 T. olive oil

1 diced small onion

1 tsp. ground cumin

1/2 tsp. ground ginger

1/2 tsp. pumpkin pie spice, optional

1 (29-ounce) pumpkin puree

2 T. brown sugar, optional

2 C. vegetable broth

Salt and pepper and cayenne pepper

1 1/2 C. milk or half and half

 

In large saucepan, heat the oil over medium heat. Add onion and cook, stirring for 3 minutes. Add the cumin, pie spice, and ginger, stirring for about a minute. Stir in the pumpkin puree, broth, and brown sugar and bring to a boil, lower heat, cover soup, and simmer for about 5 minutes, stirring. Season soup with salt, pepper and cayenne. Stir in the milk and bring soup to simmer, reduce heat and simmer for a minute. Remove pan from heat and spoon into individual bowls. Garnish with thin slices of pear, cream, maple syrup or crumbled corn bread.

 

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Traditional Roast Turkey Bread Stuffing

Traditional Roast Turkey Bread Stuffing

8 cups dried bread cubes

2 tablespoons margarine

1/4 cup chopped onions

1/2 cup chopped celery

1 teaspoon sage

1/4 teaspoon salt, (optional)

1/4 teaspoon ground pepper

1/2 to 3/4 cup chicken broth

2 egg whites

 

Melt margarine in large skillet. Add onion and celery; cook until tender. Add to bread cubes. Add sage, salt and pepper. Moisten with broth as desired, depending on preference for dry or moist dressing. Beat egg whites lightly with a fork; stir into dressing. Use as stuffing for turkey, or bake, covered in a 1 quart casserole for 30 minutes.

 

 

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Pepper Jack Soup

Pepper Jack Soup

2 T. butter

1 small red bell pepper, diced

1/2 to 1 small yellow bell pepper, diced

1 small green bell pepper, diced

1 medium onion, diced

2 tsp. minced garlic

1/4 C. flour

1 can low-fat, low-sodium chicken broth

2 C. half and half

2 C. shredded Pepper Jack cheese

1/8 tsp 1/4 tsp. white pepper, to your taste

Dash of Cayenne pepper, optional

Salsa & sour cream for garnish

 

In a heavy soup kettle over medium heat, melt butter. Add red, yellow, and green peppers, onions, and garlic, and sauté until vegetables are tender. Add flour and stir for about 2 minutes. While whisking, pour in the chicken broth and then the half and half. Simmer until slightly thickened, stirring constantly to avoid scorching.  Gradually add cheese, 1/2 C. at a time, stirring after each addition until the cheese melts and the soup is smooth. Season to taste with pepper.

 

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Triple Citrus Cake

Triple Citrus Cake

8 oz. lime yogurt

4 eggs

3/4 C. sugar

1 tsp. vanilla

1/2 C. grapeseed oil

Zest of 2 lemons, minced

1 1/2 C. flour

2 tsp. baking powder

1/2 tsp. salt

1 C. powdered sugar

2 tsp. orange juice

 

Whisk flour, baking powder and salt. Set aside. With an electric mixer, beat yogurt, eggs, sugar, vanilla and oil until combined. Switch to a spatula and fold in flour mixture until incorporated. Coat a 9 x 5 loaf pan with floured baking spray (or use parchment paper coated with baking spray as well) and pour in batter. Smooth evenly. Bake in a preheated oven at 350 degrees for 40-50 minutes or until a cake tester comes out clean. Allow cake to cool at least an hour. When cake is cool, move to a serving plate or cake platter. Mix powdered sugar with orange juice until smooth and drizzle the glaze over cake.

 

 

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Roasted Acorn Squash Soup with Horseradish and Apples

Roasted Acorn Squash Soup with Horseradish and Apples

roasted_acorn_squash_soup_hd3 acorn squash, (about 3 lb. total)

3 1/2 C. Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat

1 1/2 C. apple cider

1 T. freshly grated horseradish

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 Granny Smith apples, (about 1 pound)

Juice of 1 lemon

1/4 C. coarsely chopped fresh flat-leaf parsley, leaves

Olive-oil cooking spray

 

Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes. Combine chicken stock, apple cider, 1 tsp. horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 C. hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 tsp. horseradish, and toss to combine. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley.

 

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Three-Cheese Crescent Twirls

Three-Cheese Crescent Twirls

1/2 C. crumbled blue cheese (2 oz.)

1/4 C. shredded Monterey Jack cheese with jalapeño peppers (1 oz.)

2 T. cream cheese, softened

1 T. mayonnaise

1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls

2 T. chopped fresh parsley

 

Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft.    Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.    Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm. To jump­start preparation of these cheesy snacks, assemble them up to 2 hours in advance and refrigerate them, covered, until baking time.

 

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Perfect Steak Marinade

Perfect Steak Marinade

steakâ…“ cup soy sauce

½ cup olive oil

â…“ cup fresh lemon juice

¼ cup Worcestershire sauce

1½ tablespoons garlic powder

3 tablespoons dried basil

1½ tablespoons dried parsley flakes

1 teaspoon ground white pepper

¼ teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

 

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.  Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

 

 

Polynesian Turkey Kabobs

Polynesian Turkey Kabobs

1 lb. boneless uncooked turkey breast

1 20-ounce can juice-packed pineapple chunks, drained

1 large red bell pepper, cut into chunks

1 large green bell pepper, cut into chunks

2 T. low-sugar orange marmalade

1/2 tsp. ground ginger

ChickenPineappleGreenPepperKabob

Cut turkey into bite-size chunks.  Thread turkey chunks onto skewers alternately with pineapple and peppers.  Melt marmalade.  Stir in ginger.  Brush about half of marinade over kabobs.  Broil 4 inches from heat, 12 to 15 minutes.  Turn and baste with marinade.  Broil 5 to 10 minutes longer, until turkey is tender.

 

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Thai Hot & Sour Soup with Shrimp Toast

Thai Hot & Sour Soup with Shrimp Toast

1/4 C. peeled ginger julienned

1 sliced onion

4 Thai bird chiles

3 stalks lemon grass, white part only, sliced

1/4 C. 3 Crab fish sauce

6 C. chicken stock

6 kaffir lime leaves

3/4 C. rice wine vinegar

1/2 C. Thai basil leaves

1 tsp. ground white pepper

2 C. Sauteed sliced shiitake mushrooms

1 C. enoki mushrooms

1/4 C. sliced scallion

1/2 C. chopped scallions, green part only

 

Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sautéed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions.

 

 

Shrimp Toast

 

2 C. shrimp, chopped

1 C. napa cabbage

1 T. minced ginger

1 T. sesame oil

1 whole egg

1/4 C. chopped scallions

1/4 C. chopped cilantro

1/2 C. finely diced jicama

Salt and white pepper to taste

6 slices of dried bread with the crust removed

1/4 C. sesame seeds

Canola oil

 

In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown

 

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Kardea Brown’s Red Beans & Rice

Kardea Brown’s Red Beans & Rice

Kardea Brown’s Red Beans & Rice

 

½ pound dried red kidney beans, soaked overnight

1 tablespoon vegetable oil

1 tablespoon unsalted butter

1 13-ounce package smoked pork, beef, or turkey sausage, halved and sliced

1 small yellow onion, chopped

1 small green bell pepper, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1½ tablespoons concentrated chicken base, such as Better Than Bouillon

2 teaspoons Creole seasoning

Kosher salt

1 smoked turkey wing

1 bay leaf

Hot cooked rice, for serving

1 stalk green onions, sliced, for garnish

 

Drain and rinse the beans. Set aside. Heat the oil and butter in a Dutch oven over medium-high heat until the butter melts. Add the sausage and cook until browned, 8 to 10 minutes. To the same pot, add the onion, bell pepper, celery, and garlic. Stir in the bouillon, Creole seasoning, and salt to taste. Cook until the vegetables begin to soften, about 8 minutes. Add the beans, turkey wing, and enough water to cover by 2½ inches. Add the bay leaf. Bring to a boil. Cover, reduce the heat, and simmer until the beans are tender, 2 to 2½ hours. Remove the turkey wing and the bay leaf from the pot. Remove the skin from the wing and shred the meat. Stir in meat. Spoon the beans over the hot cooked rice and sprinkle with green onions before serving.

Roasted Garlic Soup with Turkey

Roasted Garlic Soup with Turkey

4 whole heads garlic

1 tsp. olive oil

4 C. frozen defatted chicken stock, thawed

2 medium carrots, sliced

1 C. whole kernel corn

1 small onion, sliced

4 oz. turkey cutlets, chopped

1/2 C. minced fresh parsley

1/4 tsp. salt

1/4 tsp. ground black pepper

 

Preheat the oven to 350°F. With a sharp knife, slice the top 1/4″ off each head of garlic; discard the tops. Lightly brush the heads with the oil. Place in a shallow baking dish. Cover with foil. Bake for 55 to 60 minutes. Remove the foil and bake for 10 minutes, or until the garlic skin is browned and the interior is very soft. Set aside until cool enough to handle. Squeeze the cloves to release the roasted garlic; discard the skin. In a blender or food processor, combine the garlic and 1 C. of the stock. Process until smooth. In a Dutch oven, combine the carrots, corn, onions, and 1 C. of the remaining stock. Cook, stirring, over medium-high heat for 10 minutes, or until the onions are soft but not browned. Add the turkey, garlic mixture, and the remaining 2 C. stock. Bring to a boil. Cook, stirring occasionally, for 20 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 piece. Stir in the parsley, salt, and pepper.

 

 

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Crock Pot Deviled Chicken

Crock Pot Deviled Chicken

 

3 lb.  Chicken breasts or chicken legs or chicken thighs

1/4 C. butter, melted

1/2 C. honey

1/4 C. prepared mustard

3 clove garlic, minced

1 tsp. salt

1/2 tsp. curry powder

 

Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken. Cook for 4 to 6 hours on high or 6 to 8 hours on low.

 

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Rosemary Straw Potatoes with Lemon Salt

Rosemary Straw Potatoes with Lemon Salt

fries1For the lemon salt:

Zest of one lemon

4 tablespoons sea salt (I used 3)

Sunflower oil (I used a mix of canola and vegetable oil)

1 3/4 lb. potatoes, peeled and julienned* (I used Yukon Gold, and I didn’t peel)

A few sprigs of rosemary

* The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.) Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.  Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transferred the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger.

Creamy Broccoli Soup with Cheddar and Chive Toast

Creamy Broccoli Soup with Cheddar and Chive Toast

2 T. extra virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, chopped
1 T. fresh thyme leaves, chopped (from about 4 sprigs)
Salt and ground black pepper to taste
A couple of dashes of hot sauce
2 10-oz boxes of frozen broccoli, defrosted
1 qt. chicken stock or broth
1/2 C. heavy cream or half-and-half
8 slices baguette bread
1 C. shredded cheddar cheese
1/4 C. flat leaf parsley, chopped
zest and juice of 1 lemon

Heat a large soup pot over medium-high heat. Add the olive oil and the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook, stirring frequently, until the onions are tender. Add the broccoli and continue to cook until the broccoli is heated through. Transfer the broccoli and the onions to a blender or food processor with 1/2 C. chicken stock and puree until smooth. Add the pureed broccoli back to the soup pot and stir in the remaining 3 1/2 C. chicken stock and the cream. Bring the whole thing to a simmer, and cook for 10 minutes. While the soup is simmering, toast the baguette slices until golden in the broiler or toaster oven. Mix the cheddar and parsley and sprinkle over the golden toast slices. Return to the broiler or toaster oven to melt and lightly brown the cheese. To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Serve immediately.

 

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Crispy Spicy Quail

Crispy Spicy Quail

4 Semi-Boneless Quail

2 C. Buttermilk

2 each Eggs-beaten

2 tsp. Flour

2 tsp. Cayenne Pepper

1 tsp. Ground Black Pepper

1 tsp. Salt

2 tsp. Parsley Flakes

 

In a mixing bowl add dry ingredients. Whisk in remaining ingredients. Preheat Fryer to 350F. Dip Quail in batter and drop in Fryer and cook until Crispy (4-5 Minutes).

 

 

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Gypsy Soup

Gypsy Soup

Olive oil for sautéing

1 large onion, chopped

2 cloves garlic, passed through a press

3 smallish sweet potatoes, peeled and chopped

3 stalks celery, chopped

2 medium fresh tomatoes, chopped

1 green bell pepper, chopped, membrane and seeds removed

1 1/2 C. cooked chickpeas

4 C. water

 

2 tsp. paprika

1 tsp. turmeric

1 tsp. dried basil

1 tsp. salt

Pinch of cinnamon

Pinch of cayenne

2 bay leaves

1 T. tamari

 

In a dutch oven, warm the oil and sauté the onions, garlic, celery and sweet potatoes for 5 minutes.  Add the seasonings, except for the tamari, and the water.  Cover and simmer for 15 minutes.  Add the remaining vegetables and the chickpeas and continue to simmer for 10 minutes more, until the vegetables are as tender as you’d like.  Stir in the tamari and adjust the seasonings.

 

 

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Creamy Potato Miso Soup

Creamy Potato Miso Soup

1 tsp. Grapeseed or Olive Oil

2 Cloves Garlic, minced

3 C. Chicken Broth or Chicken-Flavored Vegetarian Broth

¾ lb. Potatoes, diced into ½ inch cubes

¼ tsp. Onion Powder

1 T. Cashew Butter (optional, but a nice addition for flavor and texture)

1 T. Light Miso

1 Tsp. Dried or Fresh Chives

Fresh Ground Black Pepper

 

Heat the oil over medium-low heat, add the garlic, and sauté until fragrant, just 2 to 3 minutes. Add in the broth, potatoes, and onion powder, and bring the soup to a boil.  Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender. Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!). Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature. Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips  (not unlike wonton strips) that were leftover from a dinner out. Miso is sold in the refrigerated section of many grocers and Asian markets.  I buy a sizable tub for around $3.50 at Whole Foods, and it lasts quite a while.  It keeps for around 6 months (I believe) once opened, so it easily fits on the convenient frugal foodie list, and adds a nice jolt of salty flavor.  You can get several different types of misos, but a light soy miso or chickpea miso is what I would recommend for this one.

 

 

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Watermelon Breeze

Watermelon Breeze

wwater3 cups cubed chilled watermelon

1 cup coconut water

Squeeze of fresh lime

Ice if needed

Sprig of mint

 

Put all ingredients in blender. Blend until smooth.

Asparagus-Don (Simmered in Dashi with Egg)

Asparagus-Don (Simmered in Dashi with Egg)

1 small bunch asparagus, trimmed and cleaned

1 small onion, slivered

3 stalks scallion, chopped on the bias, green and white parts both

1 T. slivered ginger

1/3 C. dashi broth

1 T. soy sauce

1 T. mirin

1 T. sake

1 T. sugar

1 egg, beaten

 

Heat 1 T. of oil in a wok, and add scallion, ginger and onion. Cook for 1 minute, until fragrant. Add the asparagus, cooking for another 2 minutes or so until they become slightly tender and bright green. Meanwhile, in a small bowl, mix together the dashi, soy, mirin, sake, and sugar. Add this mixture to the asparagus. Simmer over low heat for about 5 minutes to thicken the broth. Stir in the beaten egg to incorporate into the broth. It will start to curdle, and look like egg drop soup. Cook for another minute, until the strings of egg have set up and somewhat solidified. Serve over steamed rice.

 

 

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Pappa al Pomodori (Tuscan Tomato and Bread Soup)

Pappa al Pomodori (Tuscan Tomato and Bread Soup)

2-1/2 pounds plum tomatoes, cored and cut in half

1/2 C. extra virgin olive oil

1/2 pound leeks, white bulb only, finely diced

12 basil leaves, minced

3 C. hot chicken or vegetable broth

3/4 tsp. fine sea salt

Grinding black pepper

3 C. stale bread cut into 1-inch cubes

 

Puree tomatoes in a food processor until smooth. Pour mixture into a fine sieve placed over a large bowl. Strain juice by pressing down with a wooden spoon; discard seeds and skins. Set aside. Heat 1/4 C. of olive oil in a large soup pot, stir in leeks and half the basil and cook until leeks soften. Stir in tomato juice, broth, salt, and pepper and cook over medium heat for 5 minutes. Cover pot and remove from heat. Heat remaining olive oil in a large sauté pan. Stir in remaining basil and bread cubes. Brown bread quickly over medium heat. Stir cubes into soup. Cover the pan and allow bread to absorb liquid. When ready to serve, slowly reheat the soup. Pass extra virgin olive oil to drizzle on top.

 

 

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Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

wraps1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

 

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.  Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Sausage & Tortellini Soup

Sausage & Tortellini Soup

soup23 cups cooked Italian sausage

3 cups uncooked tortellini

4 cups water

1 can evaporated milk

6 chicken bouillon cubes

1 T. oregano

1 T. parsley

1 T. chives

Salt & pepper to taste

Parmesan cheese

 

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated parmesan cheese and serve.

Baba Ganouj

Baba Ganouj

4 Medium-small eggplants
Juice from two lemons
1/2 – 1 C. Tahini
6 Cloves of Garlic
1 C. finely Chopped Parsley
1/2 C finely Minced Scallions
Black Pepper
2 T. Olive Oil

Cut off and throw out the stem-ends of the eggplants. Prick the eggplants all over with a fork. Place them directly on an oven rack (preheated to 400 degrees), and roast them slowly until they pop (about 45 minutes).  When they are sagging, wrinkled, crumpled and totally soft, they are ready. Remove them from the oven and wait for them to cool enough to handle. Scoop out the insides and mash them. Combine will all other ingredients except the olive oil. Chill completely. Drizzle olive oil on just before serving.

 

Roasted Salmon with Saffron-Scented Tomato, Orange, and Basil Relish

Roasted Salmon with Saffron-Scented Tomato, Orange, and Basil Relish

4 salmon filets (6-ounce pieces, 1-inch thick)

2 T. extra virgin olive oil

2 tsp. paprika

2 tsp. grated orange peel

2 garlic cloves, minced

3 T. fresh orange juice

3 T. dry white wine

1 pinch saffron threads

4 tomatoes, peeled, seeded, diced

1/4 C. finely sliced basil leaves

4 orange slices

4 basil sprigs

 

Preheat oven to 450°F. Line baking sheet with foil. Place salmon on foil skin side down and rub fillets with 1 T. olive oil, paprika, 1 tsp. orange peel, and 1 garlic clove. Season with salt and pepper.about 4 minutes. Stir in tomatoes and basil and simmer to just heat through. Remove from heat. Season with salt and pepper to taste. Roast salmon in oven until fillets appear opaque on outside and are still slightly translucent in center, about 6 minutes. Transfer each fillet onto a plate and top with equal amounts of relish. Garnish with orange slices and basil sprigs before serving.

 

Asparagus & Chervil Soup

Asparagus & Chervil Soup

3 T. olive oil

2 leeks, washed well and finely sliced

2 baking potatoes, peeled and finely chopped

1½ qt. homemade or good bought chicken stock

2 Ib. asparagus, washed and trimmed, tough ends removed

Generous handful of chervil

1¾ C. whipping (35%) cream

Salt and freshly ground black pepper

 

 

Heat the oil in a large pan and fry the leeks over moderate to low heat until very soft. Add the potatoes and stir so they absorb the oil. Add the stock, increase the heat slightly to bring to a boil, then cook for 10 minutes. Slice the asparagus stems and tips into 3/4-inch (2 cm) pieces and add to the potatoes. Boil for a further 7 minutes or until tender. Strip the chervil leaves from their stems and add the stems to the soup. Cook for a few minutes, remove the soup from the heat, then liquefy in a blender or food processor. Finely chop most of the chervil leaves, reserving some whole ones to serve. Stir the chopped leaves into the soup with the cream. Season to taste and thin with water if wished. Garnish with chervil leaves and serve hot or cold.

 

 

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Red and Black Lentil Salad with Capers

Red and Black Lentil Salad with Capers

1 C. red lentils

1 C. black lentils

2 carrots peeled and finely grated

1/2 C. chopped fresh parsley

1/4 C. capers drained rinsed and coarsely chopped

 

Vinaigrette:

3 T. red wine vinegar

1 T. Dijon mustard

1 clove garlic minced

1/2 C. olive oil

2 T. snipped fresh chives

1 1/2 tsp. minced fresh tarragon or 1/2 tsp. dried tarragon

Salt and freshly ground pepper to taste

 

Pick over and rinse lentils. Cook red lentils covered in 3 C. salted simmering water for about 13 minutes or until just tender. Drain and let cool. Cook black lentils covered in 3 C. salted simmering water for about 25 minutes or until just tender. Drain and let cool. In a large bowl combine lentils carrots parsley and capers. To make vinaigrette: In a medium bowl whisk vinegar mustard garlic and oil together. Stir in chives tarragon salt and pepper. Add to lentils and toss well to combine. Taste and adjust seasoning.

 

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Bauernfrühstück

Bauernfrühstück

6 slices bacon

1 T. butter

1 onion, chopped

4 potatoes, cooked and finely diced

6 eggs

1/2 tsp. salt

Freshly ground black pepper

1/4 C. milk

 

In a frying pan, fry the bacon until crisp.  Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and sauté the onion until soft.  Add the potatoes and brown lightly.  Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon.  Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.

 

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Chile-Roasted Edamame

Chile-Roasted Edamame

edamame1 (12-oz.) package edamame

2 tsp. olive or vegetable oil

1/4 tsp. dried basil, crushed

1/2 tsp. chile powder

1/4 tsp. each onion salt and ground cumin

1/8 tsp. each paprika and black pepper

 

Split the edamame pods and release the beans into a bowl. Discard the pods. Stir together the oil, basil, chile powder, onion salt, cumin, paprika and black pepper in a small bowl. Drizzle the mixture over the beans and toss to coat. Arrange the beans in a single layer in a shall baking dish. Roast, uncovered, at 375 degrees for 12 to 15 minutes, stirring once, until the beans begin to brown. Serve hot as a vegetable side dish or cooled as a snack. Refrigerate any leftovers.

 

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