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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Mango Salad with Lobster and Lime Vinaigrette

Mango Salad with Lobster and Lime Vinaigrette

For the lime vinaigrette:

1/4 C. chopped cilantro

2 scallions, minced

Juice and zest of 1 lime

1/2 tsp. Dijon mustard

1/8 tsp. sugar

1/8 tsp. salt

Freshly ground pepper to taste

About 1/3 C. canola oil

 

For the salad:

1 (12-oz.) frozen lobster tail or 12 oz. cooked shrimp (see note)

1 ripe mango

8 oz. mixed baby greens

1/2 yellow or red bell pepper, cored, seeded and diced

 

Combine cilantro, onions, lime juice and zest, mustard, sugar, salt and pepper to taste in small bowl; whisk until smooth. Whisk in oil until smooth. Taste for seasoning; whisk in more oil, if too tart. Prepare lobster or shrimp according to package directions; cool. Remove from shells; cut into pieces. Holding the mango upright, carefully cut the two rounded sides away from the large seed. Score the fruit into cubes without cutting through the peel; push the peel side to turn the cubes inside out. Cut the mango cubes away from the peel. Divide greens among 4 dinner plates; top each with mango cubes, yellow pepper and lobster pieces. Drizzle each with lime vinaigrette.

 

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Lime and Coconut Chicken

Lime and Coconut Chicken

coconut2 lb. boneless, skinless chicken breasts

3 T. oil

Zest of 1 lime

1 tsp. ground cumin

1 1/2 tsp. ground coriander

2 T. soy sauce

1 1/2 tsp. kosher salt

2 T. sugar

2 tsp. curry powder

1/2 cup coconut milk

Pinch cayenne

1 small fresh hot chili, such as Thai or Serrano, minced (optional)

1/4 cup chopped fresh cilantro

Fresh limes, cut into wedges

 

Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness. Mix all remaining ingredients except fresh cilantro and limes. Add chicken and marinade to a large bowl or Ziploc bag and chill in the refrigerator for up to two hours. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.  Once you are ready to cook the chicken, remove each breast from the marinade. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn. In a heavy skillet or grill pan, heat a splash of oil over high heat. Cook the chicken in batches to prevent overcrowding the pan. Place the breasts in the hot pan and cook without turning for a couple minutes Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

 

Christmas Strata

Christmas Strata

1 lb. sausage meat, any kind

1 onion, chopped

1/2 red and green bell pepper, chopped

1 loaf egg or other hearty bread, sliced (day old is fine)

4 C. shredded cheese, any kind (a mixture is fine)

6 eggs, beaten

3 C. milk

1 T. Dijon mustard

1 tsp. salt

1/2 tsp. ground cayenne pepper

2 medium tomatoes, sliced

1/3 C. grated Parmesan cheese

 

Grease a 9×13-inch (23x 33-cm) baking dish. Remove the sausage meat from the casing into a skillet. Add onions and peppers and cook over medium heat, stirring, until the sausage is lightly browned and the onions are softened. Set aside. Place a layer of bread slices into the prepared baking dish, cutting them so that they cover the bottom completely. Sprinkle with half of the cooked sausage mixture, then one-third of the shredded cheese. Now add a second layer of bread slices, the remaining sausage mixture, and another one-third of the shredded cheese. Finally, add a third layer of bread and all the remaining shredded cheese. In a bowl, beat together eggs, milk, mustard, salt and cayenne. Pour over the layers in the baking dish and cover with plastic wrap. Refrigerate for at least 6 hours or overnight. When you’re ready to cook, remove the plastic, arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake at 350 degrees F (180 degrees C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean

 

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Chervil Soup With Poached Eggs and Asparagus

Chervil Soup With Poached Eggs and Asparagus

About 1 lb. fresh asparagus

2 leeks

4 C. chicken stock (or vegetable stock — use homemade if you can)

C. heavy cream

4 medium russet or Idaho potatoes

1 large bunch of chervil

1 handful of fresh spinach

Salt and pepper

A pinch of sugar

4 eggs, poached or boiled

1 bunch of chives, very finely chopped

 

Peel the asparagus spears, then snap off the woody bottom part. Put both the peel and the bottom bits of the asparagus, as well as the green part of the leeks, in a saucepan with the stock. Simmer for an hour, then strain. Cut off the tips of the asparagus and reserve. Simmer the stock with the cream, potatoes, white part of the leeks, and asparagus spears until the vegetables are very tender. Wash the chervil and spinach. Blend the boiled vegetables and raw chervil and spinach with a little of the stock in a food processor until smooth. Pour this mixture into the remaining stock through a fine sieve. Add the asparagus tips. Take the pan off the stove – the soup must not be heated now, as the fresh green color will turn into gray-brown if overheated. Season with salt, pepper and a little sugar. Serve each bowl with a poached or a halved boiled egg and a scattering of chives.

 

 

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Cranberry & Pistachio-Topped Jicama

Cranberry & Pistachio-Topped Jicama

1 Jicama

5oz. Blue Cheese Spread

1/3 C. Dried Sweetened Cranberries

1/3 C. Salted Pistachio nuts, chopped

 

Slice jicama into 1/4” slices.  Cut into holiday shapes with cookie cutters if desired.  Combine remaining ingredients and spoon onto jicama slices.  Refrigerate until serving.

Bread Soup with Cilantro, Garlic and Poached Egg

Bread Soup with Cilantro, Garlic and Poached Egg

This Portuguese soup from the province of Alentejo is known as a sopa seca, or “dry soup,” because its primary ingredient is bread. Each serving is topped with a poached egg that the diner must break with a spoon and swirl into the soup.

 

1 T. minced garlic

1 tsp. salt

1 C. chopped fresh cilantro

Pinch of red pepper flakes, optional

1/2 C. olive oil

3 thick slices coarse-textured peasant bread, crusts removed, cut into 1 1/2-inch cubes (about 6 C.)

4 eggs

3-4 C. chicken stock, optional

 

In a mortar, combine the garlic, salt, 1/2 C. of the cilantro and the red pepper flakes, if using. Mash with a pestle to form a paste. Add 1/4 C. of the olive oil, 1 T. at a time, and mix until well blended. Evenly divide the garlic paste among 4 warmed soup bowls and keep warm.  Preheat an oven to 350 degrees F. Brush the bread cubes with the remaining 1/4 C. olive oil and toast in the oven, turning a few times, until golden brown, 8-10 minutes.  Distribute the bread cubes evenly among the soup bowls and toss them with the garlic mixture.  In a deep frying pan, bring a generous amount of water to a rolling boil. Reduce the heat to medium-low so that the water barely simmers. Crack each egg and gently release it just above the surface of the water. Simmer undisturbed until the whites are set but soft and the yolks are still runny, about 3 minutes. Using a slotted spoon, carefully remove the eggs and set aside on a plate.  You may use the egg-poaching water (you will need 3-4 C.) for finishing the soup or you may use stock. Bring the water or stock to a boil and pour it over the bread cubes in each soup bowl, using only as much as needed to cover the bread. Carefully slip a poached egg into the center of each bowl. Sprinkle with the remaining 1/2 C. cilantro. Serve hot.

 

 

 

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Homemade Mushroom Soup

Homemade Mushroom Soup

mushroomsoup300g or 2 cups fresh mushrooms – cleaned and chopped finely
1 T. olive oil
3-4 cloves garlic – chopped
1 T. butter
1/2 T. chopped fresh thyme or 1/4-1/2 teaspoon of Moroccan thyme
1 – 2 of  Turkish bay leaves
2 tsp. Worcestershire sauce
1 cup chicken or vegetable stock
1 T. flour dissolved in 1 T. water
Salt to taste
1/2 cup heavy cream
1/2 cup milk (skim milk is fine)
Dash Nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.  Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.  Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.  Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.  Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

 

Chicken and Dumplings

Chicken and Dumplings

1 tsp. butter

1/4 C. chopped onion

1 garlic clove, finely chopped, optional

2 C. cubed cooked chicken

1 (16-oz) bag frozen mixed vegetables, thawed

1 quart chicken broth

1 T. chopped parsley

Sea salt and ground pepper

1 C. Original Bisquick

1/3 C. milk

 chixdump

In large saucepan over medium high heat, melt butter; add onions and garlic and sauté until onions are soft. Add chicken, vegetables, broth, parsley, salt and pepper and bring to a boil, stirring occasionally. Cook uncovered for 5 minutes.  Combine Bisquick and milk in small bowl and mix with a fork. Drop dough by teaspoonfuls onto the boiling soup. If dumplings sink into soup, carefully bring them to the top of the soup using slotted spoon. Reduce to a simmer, and cook uncovered for 10 minutes, cover and cook for 10 to 15 minutes longer.

 

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Spanish Onion Split Pea Soup

Spanish Onion Split Pea Soup

8 cup chicken stock

1 1/2 lb smoked ham hocks

1 1/4 lb Spanish onions finely diced

1 1/2 lb Yukon Gold potatoes or russet potatoes, cut into medium dice

2 plump carrots scrubbed and cut into medium dice

1 lb split peas rinsed

1/2 tsp black peppercorns bruised

1/2 tsp white peppercorns bruised

1 tsp kosher salt

2 bay leaves

1 rounded tsp Herbes de Provence

3 cup water

1/4 cup dry Marsala wine

Freshly ground white pepper

 

In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence. Bring to a boil. Reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time. Add 2 cups water and continue simmering, partially covered, for 1 hour more.  Using a skimmer or slotted spoon, remove ham hocks from pot. Slice meat from bone and cut into small bites; set aside.  With the skimmer or slotted spoon, remove solids from pot, discard bay leaves and puree through a food mill placed over a large bowl or in a food processor. When all solids are pureed, return them to the pot and blend. Stir in remaining 1 cup water and Marsala. Season with additional salt and white pepper to taste. Stir in ham meat, partially cover, and simmer for 30 minutes. If soup is too thick, thin with a bit more water or stock. Ladle into heated bowls and serve

 

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Leek, Mushroom and Goat Cheese Tart

Leek, Mushroom and Goat Cheese Tart

1 small bulb fennel

2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully

16 medium cremini or white mushrooms (about 1 pound)

1 tablespoon plus 1 teaspoon olive oil

Salt and pepper

1 4-ounce package puff pastry (like Dufour), defrosted according to package directions

3 eggs

8 ounces goat cheese

 delicious

Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms. Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove from heat. Unfold puff pastry onto lightly floured surface or Silpat; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside. Meanwhile, combine remaining eggs with 6 ounces of goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts for a few minutes, until cheese softens and starts to brown. Garnish with fennel fronds.

Eggplant Parmesan Soup

Eggplant Parmesan Soup

Eggplant Parmesan Soup

 

3 Tablespoons olive oil

1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)

1/2 cup chopped onion

1 pouch Bertolli Premium Summer Crushed Tomato and Basil Pasta sauce (or other tomato based pasta sauce)

1 can chicken broth

1/2 cup shredded mozzarella cheese

2 Tablespoons Italian seasoned dry bread crumbs

2 Tablespoons grated Parmesan cheese.

 

 

In 12-inch skillet, heat olive oil over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until eggplant is golden and tender. Stir in sauce and broth. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, 5 minutes or until thickened. Puree in a blender and spoon soup into oven-proof soup bowls or crocks. Place on a cookie sheet. Top soup bowls with mozzarella cheese, breadcrumbs and Parmesan cheese. Broil for 2 minutes or until cheese is melted and golden.

For a completely liquid diet, serve after pureeing without adding toppings.  For a no chew soft foods diet, you can complete recipe as written

Christmas Pasta

Christmas Pasta

2 T. extra virgin olive oil (EVOO)

4 cloves garlic, crushed

1 bay leaf, fresh or dried

1/4 lb. pancetta, thick-cut, chopped into small bits

1/2 lb. bulk hot Italian sausage

1 lb. combined ground beef, pork and veal

1 medium carrot, peeled and finely chopped

1 rib celery, chopped

1 medium onion, chopped

1 C. good quality dry red wine

1 C. prepared beef stock, packaged in a box container or canned

2 cans chunky style crushed tomatoes (32 oz. each)

A handful of flat leaf parsley leaves, chopped

1/4 tsp. allspice or cinnamon (a couple of pinches)

Coarse salt and black pepper

2 lb. penne rigate, cooked to al dente

Grated Pecorino Romano cheese, as an accompaniment

Fresh, crusty bread, for mopping

 

Heat a deep pot over medium-high heat. Add oil, garlic, bay leaf and pancetta bits and brown for one minute. Add meats and brown and crumble them for five minutes. Chop carrot, celery and onions near the stove and add to the pot as you work. Cook vegetables with meat for five minutes and add wine. Cook for one minute; add stock and tomatoes to the pot. Stir in parsley, allspice or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium-low and cook 10-15 minutes minimum before serving. Reheated sauce only improves. Toss pasta (cook only as much pasta as you need at the time: half a lb. for every three people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table. The sauce will cover up to two lb. of pasta.

 

 

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Baked Cheese Dip with Tomato and Basil

Baked Cheese Dip with Tomato and Basil

dip1 cup (233 grams) sour cream

1/2 teaspoon mustard powder

1 teaspoon dried thyme

8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)

12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)

1 cup basil leaves, chopped

1 tomato, diced

Extra basil leaves

1 baguette, sliced

 

Heat oven to 350 degrees F (177 degrees C). Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish. Bake for 10 to 15 minutes or until cheese has melted and is bubbling. While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted. After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.

Crock Pot Dumpling Soup

Crock Pot Dumpling Soup

1 lb. lean steak, cut into 1″ cubes

1 pkg. onion soup mix

6 C. water (hot)

2 carrots, peeled & shredded

1 stalk finely chopped celery

1 tomato, peeled & chopped

1 C. pkg. biscuit mix

6 T. milk

1 T. finely chopped parsley

 

With pot on low, sprinkle steak with dry onion soup mix.  Pour hot water over steak.  Stir in carrots, celery and tomato.  Cover and cook on low 4-6 hours or until meat is tender.  Turn pot control to HIGH.  In separate small bowl, combine biscuit mix with parsley.  Stir in milk with fork until mixture is moistened.  Drop dumpling mixture into crock pot with a teaspoon.  Cover and cook on high for about 30 minutes.  (5-6 servings.)

 

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Christmas Breakfast Omelet

Christmas Breakfast Omelet

Make the Night Before

10 slices of bread
1/2 lb. cheddar cheese, grated
1 lb. bacon, cooked
6 eggs
3 cups milk
1/2 tsp. salt

Trim crust off bread, cube and put into ungreased 9 x 12 baking dish Cover bread
with grated cheese Put a layer of crumbled bacon over cheese In large bowl beat
eggs, add milk and salt Pour milk mixture over bread, cheese and bacon Let stand
in fridge over night Bake 45 mins at 350 degrees serves 8

 

Chocolate Ginger Pinecone Cookies

Chocolate Ginger Pinecone Cookies

pinecone2½ c. flour

½ c. cocoa

1 tsp. cinnamon

½ tsp. each ginger, nutmeg, salt, baking powder and baking soda

¼ tsp. ground cloves

¾ c. unsalted butter, softened

¾ c. dark brown sugar

1 egg

½ c. dark molasses

1 tbsp. grated peeled fresh ginger

Sanding sugar or white frosting

 

Whisk together flour, cocoa, spices, salt, baking powder and baking soda. Cream butter and brown sugar. Add egg, molasses and grated ginger. Stir in flour mixture. Halve dough. Secure in plastic wrap. Chill 1 hour. Roll each on lightly floured surface to ¼-inch thickness. Cut into shapes. Bake at 325 for 12 minutes until cookies are firm. Cool. Decorate as desired.

 

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Cheesy Grits with Collards and Canadian Bacon

Cheesy Grits with Collards and Canadian Bacon

Cheesy Grits with Collards and Canadian Bacon

 

2 C. chopped Collard Greens (1-2 large leaves)

1 tsp. Salt

½ tsp. Oregano

½ tsp. Paprika

¼ tsp. Pepper

4 slices Canadian Bacon,

4 C. Skim Milk

1 C. Quick Cooking Grits

1 C. shredded Cheddar

1 C. Cottage Cheese, blended until smooth

 

Heat a skillet over medium heat and spray with cooking spray.. Cook greens with seasonings until collards are softened and bright green, about 5 minutes.  Push collards to the side, spray the pan with cooking spray again and add the Canadian bacon; cook for 1-2 minutes until it starts to brown and edges crisp.  Set aside while you cook the grits.  In a medium saucepan over medium heat, warm milk.  Just as it begins to bubble, stir in grits.  Stir constantly until well combined and grits have no lumps.  Reduce heat to low, cover and simmer gently for 5-7 minutes, until thick and creamy.  Stir in cottage cheese and cheddar.  Serve grits with collards.  Cut Canadian bacon into wedges and scatter over the 4 servings.

Cream of Mussel Soup

Cream of Mussel Soup

1 C. chopped Onion

4 T. chopped Shallot

4 T. butter

1 1/2 C. Dry White Wine

4 sprigs Parsley

4 lb. Mussels, cleaned

2 Egg Yolks

2 C. Cream

1 tsp. salt

Pepper

1 T. minced Parsley

musselsoup

In stockpot combine onions, shallots, butter, wine and parsley sprigs. Lay mussels on top, cover tightly, bring to a boil and steam until mussels have opened, about 4 minutes. Discard any unopened mussels after a few minutes more. Remove mussels and vegetables to a strainer lined with several layers of cheesecloth over a bowl. Remove mussels from shells, catching liquids in strainer; discard shells. Press vegetables to extract liquids, straining through the cheesecloth. Return reserved liquids to a large saucepan. Bring to a boil, then remove from heat. In small bowl, beat yolks with cream, stir in a few T. of the mussel nectar, then blend egg mixture back into the hot broth, stirring constantly. Return to the heat and continue stirring until it has thickened slightly, but do not boil or allow to rise over 180F. Season with salt and pepper. Remove from heat, add a couple handfuls of mussels to the soup and ladle into bowls. (Extra mussels can be reserved for another use.) Sprinkle with minced parsley and serve with crusty bread.

 

 

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Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

salisbury1/4 cup safflower oil

1 large onion, grated (about 1 1/3 cups)

2 slices white bread

1/2 cup whole milk

2 pounds ground sirloin

2 garlic cloves, minced (1 1/4 teaspoons)

1 large egg

2 tablespoons chopped flat-leaf parsley

2 teaspoons plus a dash of Worcestershire sauce

Coarse salt and freshly ground black pepper

1 teaspoon cornstarch, plus 1/4 cup for dusting

1 1/2 cups beef broth

 

Heat a medium sauté pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside. Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.  Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.  Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

 

Mixed Mushroom Soup

Mixed Mushroom Soup

1 oz. dried porcini mushrooms

2 T. olive oil

2 leeks, halved lengthwise, thinly sliced and rinsed

Coarse salt and ground black pepper

1 garlic clove, minced

1 lb. assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped

1/2 tsp. fennel seeds

2 bay leaves

1 T. tomato paste

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

1/2 C. marsala wine (optional)

4 C. vegetable broth

 

Soak porcini in 1 C. warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve. In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender. Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

 

 

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Candy Cane Kiss Cookies

Candy Cane Kiss Cookies

Candy-Cane-Kiss-Cookies1

1 c. butter (softened)
2½c. flour
2c. sugar
¾ c. cocoa powder
2t. vanilla
1t. baking soda
2 eggs
½ t. salt
¼ t. peppermint extract
1/4c. sugar (to roll balls in)

Preheat oven to 350 degrees. Cream butter and sugar together until fluffy, then add eggs, vanilla, & peppermint and mix well. Sift dry ingredients.  Add to batter and mix to blend. Roll dough into teaspoon size balls and roll the balls in a bit of sugar to coat them.   Place rolls onto an un-greased cookie sheet.  Bake at 350 degrees for 8 minutes.  Let cookies cool just a bit then push candy cane kisses in center (can leave out peppermint extract and replace with other kisses if desired).

Smoky Spicy Sweet Potato Soup

Smoky Spicy Sweet Potato Soup

smoky4 sweet potatoes (2½ lb.), peeled and sliced 1 inch thick

Salt

1 T. extra-virgin olive oil (EVOO)

4 slices smoky bacon, chopped

1 large onion, chopped

1 large carrot, peeled and shredded

1 chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce

5 sprigs thyme

1 bay leaf

One 32-oz. container chicken broth

1 tsp. grated peel and juice of 1 orange

1/8 tsp. ground cinnamon

Honey or maple syrup, for drizzling

Pepper

1 C. sour cream, for passing around the table

 

In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot. While the potatoes are working, in a medium pot, heat the EVOO, 1 turn of the pan. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 T. bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs and bay leaf. Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.

 

 

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Provençal Calamari Salad with Tarragon and Mint

Provençal Calamari Salad with Tarragon and Mint

PROVEN~11/4 cup olive oil, plus 2 tablespoons

4 cloves garlic, sliced

1/4 teaspoon chili flakes

1 cup grape tomatoes

1 pound calamari, cut into 1/2”-rings

zest and juice of 1/2 lemon

1 stem tarragon, leaves roughly chopped

2 stems mint, leaves roughly chopped

chopped toasted almonds (optional)

 

In a sauté pan, heat 1/4 cup olive oil over medium heat.  Add the garlic and sauté gently—you don’t want to add color, until it just turns fragrant.  Add the tomatoes and chili flakes, and some salt and pepper, and sauté for about 3 minutes. Raise the heat to high, add the calamari, and season again.  Allow to cook until just firm and opaque—under five minutes. Meanwhile, make the dressing by whisking together the remaining 2 tablespoons olive oil, the lemon zest and lemon juice, with some salt and pepper. When the calamari have gone from translucent shell pink to opaque white, and not a moment later, drain off most of the liquid in the pan.  Then add the lemon dressing and the tarragon and mint.  If you like, just a few roughly chopped toasted almonds over the top.  Serve hot, or at room temperature.

 

 

 

 

Savory Carrot & Leek Soup

Savory Carrot & Leek Soup

7 C. low-sodium vegetable broth

1 C. leeks, white parts only, sliced

1 tsp. grated ginger root

3 garlic cloves, minced

1 C. white wine

1 lb. carrots, peeled and chopped

1/2 tsp. curry powder

1/2 tsp. coriander

Mint sprigs for garnish

 

Heat 1/2 C. of the stock in a large pot. Cook leeks, ginger and garlic until tender.  Add remaining broth, wine and carrots. Bring to boil, reduce heat and simmer for about 40 minutes or until carrots are tender. Puree batches in a blender. Stir in spices and garnish with a mint sprig.

 

 

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Syrian Red Lentil Soup (Shurbat Addes)

Syrian Red Lentil Soup (Shurbat Addes)

2 C. red lentils

6 cloves garlic

1 tsp. coriander seed

1 T. kosher salt

2 T. olive oil

Garnish: fresh cilantro, ground cumin, Aleppo pepper, dukkah or chili flakes, lemon wedges

 cimg4368

Rinse the lentils, pick them over for stones or other miscellaneous material, and bring them to a boil with 2 quarts of water. Lower to a simmer. Stir occasionally to make sure they aren’t sticking in a large lump on the bottom, otherwise they may scorch. Simmer for about 40 minutes, until they have dissolved into a puree. While the lentils are cooking, grind the garlic, coriander seed and salt in a mortar and pestle or a small food processor into a coarse paste. Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic. Add to the soup and let simmer a bit longer. Taste and adjust first for texture first (by adding water). I like it moderately thin, but thick is good too. Then add salt as needed to make it flavorful. Serve in individual cup garnished with a sprig of cilantro and a pinch of the cumin and pepper, and a lemon wedge on the side.

 

 

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Blueberry, Mango, and Jicama Salsa

Blueberry, Mango, and Jicama Salsa

salsa1 pint blueberries, cleaned

1 mango, peeled and diced into 1/2-inch pieces

1 jicama (8 ounces), peeled and diced into 1/2-inch pieces

2 T. sugar

1 jalapeño chili (red or green), seeded and minced

2 T. fresh mint, finely chopped

1 T. balsamic vinegar

 

Combine all ingredients in a stainless steel or glass bowl. Let stand for 30 minutes. Serve over grilled or poached chicken or fish.

 

Baked Parsnip and Sweet Potato Chips

Baked Parsnip and Sweet Potato Chips

baked1 small parsnip, peeled

1 tablespoon olive oil

1/2 small sweet potato, peeled

a little salt, optional

 

Preheat the oven to 300 F. Line 2 large baking sheets with parchment paper. Use a sturdy potato peeler or small swivel peeler to peel thin strips from the parsnip. Put the strips in a bowl and toss with half of the oil. Spread out in a single layer on one of the prepared baking sheets. Do the same with the sweet potato, spreading the strips on the second baking sheet. Bake for 10 minutes, then rotate the baking sheets. Bake for a further 5 minutes, then check and remove from the oven if crisp and browned at the edges. Otherwise continue cooking for a further 4-5 minutes, checking every minute, as the crisps can go brown very quickly. You may find that the parsnips cook slightly more quickly than the potato. Transfer the cooked chips to a bowl and sprinkle with a little salt. These are best served the day they are made but can be stored in an airtight container overnight (they may soften a bit).

 

From Top 100 Finger Foods

 

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Sparkling Strawberry Lemonade

Sparkling Strawberry Lemonade

strawberry2 cups water

1 cup sugar

1 tablespoon grated lemon peel

1 cup fresh lemon juice

1 pint fresh strawberries, hulled and halved

2 cups cold sparkling water or club soda

Ice

Mint sprigs, garnish

Whole strawberries, garnish

 

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.  In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.  Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

 

 

 

 

 

 

 

 

 

 

Beans & Greens Soup

Beans & Greens Soup

3 T. olive oil

1/4 lb. pancetta or bacon, chopped

2 garlic cloves, chopped

1/2 tsp. red pepper flakes

1/2 onion, diced

1 head escarole, chopped

1/2 tsp. nutmeg

Salt and pepper

1 (16 oz.) can chicken broth

16 oz. water

1 (16 oz.) can white beans, drained and rinsed

 

Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes. Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper. Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.

.

 

 

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