1 C. Kahlua
1 pint vanilla ice cream
1 C. light cream
1/8 tsp. almond extract
1 1/2 C. crushed ice
Combine first four ingredients in electric blender. Add crushed ice. Blend on high speed until frothy. Pour into chilled Champagne glasses
Yield:
Calories:
Fat:
Fiber:
1 C. fat-skimmed chicken broth
1/2 C. basmati rice
2 T. butter
1/2 C. minced onion
1/2 C. finely chopped mushrooms (common, exotic, or a mixture)
3/4 C. dry white wine
8 oz. boned, skinned salmon fillet, rinsed, patted dry, and cut into 1-inch chunks
1/2 tsp. salt
1/2 tsp. fresh-ground pepper
2 T. chopped mixed fresh herbs such as chervil, chives, dill, parsley, or tarragon
3 sheets (each 9 in. square) thawed frozen puff pastry (1 1/2 packages, 17.3 oz. each)
1 large egg, beaten to blend with 1 T. water
In a 1 1/2- to 2-quart pan, bring chicken broth and rice to a boil over medium-high heat. Reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes. Meanwhile, in a 2- to 3-quart pan over medium heat, melt butter. Add onion and mushrooms and stir often until onion is soft and liquid has evaporated, 7 to 8 minutes. Add wine, increase heat, and bring to a boil; add salmon chunks and reduce heat to maintain a simmer. Cook, stirring often, until salmon is broken into flakes and most of the liquid has evaporated, 7 to 10 minutes. Stir in rice, salt, pepper, and herbs. Cut each puff pastry sheet into nine 3-inch squares. On a lightly floured work surface, with a lightly floured rolling pin, roll each square once in each direction to flatten and stretch to approximately 4 inches. Place 1 T. filling in the middle of each square. Brush edges lightly with egg mixture and fold diagonally over filling to make triangles; pinch edges to seal. Arrange pastries 1/2 inch apart on two cooking parchment-lined 12- by 15-inch baking sheets. Lightly brush the top of each pastry with egg mixture. Bake pastries in a 375° regular or convection oven until golden brown, 20 to 25 minutes. Serve warm.
Yield:
Calories:
Fat:
Fiber:
1 C. chopped peeled plum tomato (about 2)
2 T. white wine vinegar
1 tsp. ground cumin
2 tsp. extravirgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
3 C. thinly sliced fennel bulb (about 1 medium)
2 C. thinly sliced Vidalia or other sweet onion (about 2 medium)
2 T. chopped fresh parsley
1 T. fresh lemon juice
8 kalamata olives, pitted and quartered
Place tomato in a medium bowl; mash lightly with the back of a spoon. Add vinegar and next 5 ingredients (through garlic) to bowl; toss to combine. Add fennel and remaining ingredients; cover and chill.
Yield:
Calories:
Fat:
Fiber:
4 thin pork chops
1 T. olive oil
1/2 C. cider vinegar
1/2 tsp. ground pepper
1/4 tsp. ground cloves
1 T. tomato paste
3 T. Splenda
2 tsp. grated gingerroot
2 tsp. lemon juice
1/2 tsp. salt
1/4 C. finely diced celery, including leaves
Place oil in heavy skillet over medium high heat and heat until searing hot. Place chops in the skillet and brown both sides of the chops, about 4 minutes per side. While chops are browning, combine vinegar, pepper, cloves, tomato paste, Splenda, gingerroot, lemon juice and salt in a blender or processor, cover, and process for 5 seconds to blend. When chops are browned on both sides, pour the sauce over them in the skillet. Scatter the diced celery over the chops, reduce the heat to low, cover partially and simmer for 5 minutes. To serve, transfer pork chops to a serving platter and pour the sauce over the chops, scraping bottom of the skillet for the extra crunchies and sauce. To garnish, arrange parsley or celery leaves on outer rim.
Yield:
Calories:
Fat:
Fiber:
1 (15 ounce) can garbanzo beans (chickpeas)
1/4 C. tahini (sesame paste)
3 T. lemon juice
1 T. olive oil or cooking oil
2 tsp. snipped fresh dill or 1/2 tsp. dried dill
1/4 tsp. salt
1 dash ground red pepper
2 garlic cloves, minced
Combine garbanzo beans, tahini, lemon juice, oil, dill, salt, red pepper, and garlic in a blender container or food processor bowl. Blend or process until mixture is smooth. Cover and chill up to three days. Stir before serving.
Yield:
Calories:
Fat:
Fiber:
13/4 C. all-purpose flour
21/4 tsp. baking powder
1/2 tsp. salt
3 T. butter
3 T. canola oil
1 C. sugar
4 egg whites
2/3 C. buttermilk
1 T. fresh lime juice
11/2 tsp. grated lime zest
1 tsp. vanilla extract
Preheat the oven to 350°F. Lightly spray a standard-size (9 x 5-inch) loaf pan with non-stick cooking spray. Combine the flour, baking powder, and salt in a medium bowl and set aside. In another bowl combine the butter, oil, and sugar and mix until smooth. Add the egg whites and beat with an electric mixer until the batter is smooth. Alternately add the flour and buttermilk to the egg mixture, ending with flour. Add the lime juice, grated lime zest, and vanilla and mix until smooth. Pour into the prepared loaf pan. Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown. Remove from the oven and cool in the pan on a rack for at least 10 minutes before slicing.
6 ounces pepperoni, thinly sliced
 
Preheat the oven to 425 degrees F. Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes. Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy. Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They’ll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.
Yield: Â 4 servings
Calories: 211
Fat: 19g
Fiber: 0g
This easy-to-make bread pudding freezes extremely well (after baking and cooling) and therefore can be made ahead of time and popped in the microwave to reheat for a fast and healthy breakfast. It can also be made into muffins. Just mound the mixture into each of 12 sprayed muffin tins or custard cups and shorten the baking time by about 5 minutes.
1-1/2 C. non-fat milk
2 tsp. corn oil margarine, melted
4 egg whites
1/4 C. sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
12 slices whole-wheat bread, diced into 1/2-inch cubes
2/3 C. dark raisins
Preheat the oven to 350°F. Spray a 9 x 12-inch baking dish with non-stick cooking spray. Combine all ingredients, except the bread and raisins, in a large bowl and mix well. Stir in the bread and raisins and allow to soak for 5 minutes. Spoon the mixture into the prepared dish and bake in the preheated oven for about 30 to 35 minutes, or until firm and nicely browned. Cool on a wire rack for at least 10 minutes before cutting into squares 3 x 4 inches in size.
Yield: 12 servings
Calories: Â 143
Fat: 3g
Fiber:
1/2 stick (1/4 C.) butter, melted
3/4 C. brown sugar
2 clementines, peeled
2/3 C. all-purpose flour
1/3 C. fat-free soy flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
salt
2 eggs
1/2 C. fat-free plain yogurt
1/4 C. canola oil
1 tsp. orange extract
Preheat the oven to 350°F. Coat a 9″ round cake pan with vegetable oil spray. Drizzle the butter evenly over the bottom. Scatter 1/4 C. sugar into the pan bottom. Press with a fork to spread the sugar evenly. Separate the clementines into sections. With a small knife, cut each section in half lengthwise to create two skinny half-moons. Lay the section halves, cut side up, in a spiral starting at the outer edge of the pan. Continue laying the sections in spirals, not overlapping, until the pan bottom is completely covered. Set aside. On a sheet of waxed paper, combine the flours, baking powder, baking soda, cinnamon, and salt. Blend with a fork. In a bowl, beat the eggs, yogurt, and oil with a fork until smooth. Add the remaining 1/2 C. sugar and the extract. Beat until smooth. Stir in the dry ingredients. Dollop the batter carefully into the prepared pan. Bake for about 30 minutes, or until browned and a tester inserted in the center comes out clean. Remove from the oven. Let stand for 5 minutes. Place a heatproof platter over the pan. Holding the platter and the pan firmly with oven mitts, turn over the cake onto the tray. Using a serrated knife, cut the cake into wedges. Serve warm.
Yield: 12 servings
Calories: 167
Fat: 9g
Fiber: 1g
Romaine Lettuce, chiffonade into approximately 1/4 inch strips
Tuna, Shrimp or Crab, approximately 2 to 3 T. per person
Fresh chives, cut approximately 1/4 inch long
Kosher salt to taste
Freshly cracked black peppercorns
Salad dressing (recipe below)
Croutons
Parmesan Cheese, grated
Dressing:
1/4 C. extra-virgin olive oil
1 T. Dijon mustard
2 T. fresh lemon juice or white wine vinegar
1 garlic clove minced
1 or 2 tsp. anchovy paste
Whisk together all dressing ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again. Place a ring on the plate, such as a clean tuna can with both ends removed. Fill the ring approximately half full with romaine, add tuna, shrimp or crab, and chives lightly packing it down in the ring with a spoon. Add more Romaine, filling the ring to the top, packing it down again lightly. Carefully remove the ring, top with Parmesan and croutons and serve.
Yield:
Calories:
Fat:
Fiber:
3 C. chicken broth
2 C. Florida grapefruit juice
6 to 8 carrots, pared, cut in chunks
1 onion, cut in chunks
3/4 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 C. sour cream, or yogurt
diced fresh herbs, if desired
In large saucepan, combine broth, grapefruit juice, carrots, onion, cumin, cinnamon and salt. Bring to a boil. Reduce heat. Simmer 25 minutes or until carrots are tender. Puree vegetables and cooking liquid in a blender or food processor. Return to saucepan; heat. Serve with sour cream or yogurt. Sprinkle with herbs, if desired.
8 oz. light turkey sausage
5 C. frozen broccoli florets, thawed and drained (about 12-14 oz.); cut large florets in half
1/3 C. chopped green onions
1 1/2 C. shredded, reduced-fat sharp cheddar cheese (divided)
1 C. part-skim or low-fat ricotta cheese
4 large eggs, lightly beaten
1 C. egg substitute
1/4 C. fat-free half-and-half
1/2 tsp. garlic and herb salt-free seasoning (Mrs. Dash®) or garlic powder
1/2 tsp. black pepper (add more to taste)
1/4 tsp. salt (add more to taste — optional)
2 large ripe tomatoes, thinly sliced
Preheat oven to 350°F. Coat a 9×13-inch baking dish with canola cooking spray. Brown sausage in large, nonstick skillet over medium-high heat, breaking it into small pieces as it cooks, using a potato masher or spatula. Add browned sausage bits, broccoli florets, green onions, and 1/2 C. of cheddar cheese to a large bowl and toss to blend. Spoon into the prepared pan. Add 1/2 C. of the cheese, ricotta cheese, eggs and egg substitute, fat-free half-and-half, garlic seasoning, pepper, and salt to mixing bowl, and beat on medium until smooth. Pour mixture over the sausage and broccoli in pan. Sprinkle remaining cheese over the top of mixture in pan and arrange tomato slices on top. Cover with aluminum foil and bake for 45 minutes in preheated oven. Uncover and bake until cooked throughout (about 15 minutes more). Let stand for 10 minutes before serving.
Yield:
Calories:
Fat:
Fiber:
5 cups apple juice
4 limes
1 cup sugar
6 leaves of rose scented geranium
Boil apple juice, sugar and geranium leaves for 5 minutes. Add thinly sliced and crushed limes. Cool and strain. Pour over ice and garnish with geranium petals.
For The Filling:
6 slices bacon – cooked crisply and chopped coarsley (save 1 T. of the fat)
1/2 pound mushrooms – sliced thin
1 C. milk
1/3 C. heavy cream
1/4 C. all-purpose flour
3 T. unsalted butter
1 T. fresh chopped parsley leaves
Salt and pepper – to taste
Preheat oven to 200 degrees F. In a large heavy skillet, sauté (over medium high heat) the fresh mushrooms in 1 T. of bacon fat and 1 T. of butter for about 5 minutes. Remove skillet from heat. In a medium saucepan melt remaining 2 T. butter over medium high heat and whisk in flour. This is called “making a roux” – the basis for a sauce. Whisk this roux for about 3 minutes as it simmers. Add milk slowly and continue to whisk 5 more minutes or until roux is thickened and smooth. Add sautéed mushrooms, cream, parsley, bacon, salt and pepper and simmer 10 minutes, or until very thick. Remove filling from heat and allow to cool 5 minutes. To Prepare Crepes: Layout crepes and spread about 1/4 C. of filling over each one. Fold each crepe in quarters and transfer to an ungreased baking sheet. Warm in oven for about 10 minutes before serving. Spoon a little remaining sauce on the top of each and serve. Fresh mushrooms are a must for this recipe. Canned mushroom make it much too rich.
Yield:
Calories:
Fat:
Fiber:
1 lb. Well-Seasoned Sausage
16oz. Can Refried Beans
4oz. Can Chpped Green Chiles
2 C. Jack Cheese, grated
Brown sausage in skillet. Drain off fat. Spread refried beans in ungreased shallow baking dish. Layer with sausage, chiles, and cheese. Bake at 350 for 15-20 minutes or until heated through. Serve with tortilla chips.
1 T. extra-virgin olive oil
1 pound flank steak, cut into 2 equal pieces
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 T. red wine vinegar
1 T. chopped fresh oregano leaves or 1 tsp. dried
1 T. unsalted butter
5 ounces (1/2 bag) Italian salad blend
Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve.
Yield: Â 2 servings
Calories: 473
Fat: 29g
Fiber: 1g
3 large all-purpose potatoes, peeled and cut bite-size
1 large green bell pepper, cut in thin strips
1 medium onion, chopped
1 can (15 oz) tomato sauce
½ C. dry white wine
½ C. pimiento-stuffed olives
1½ T. each minced garlic and olive oil
1 T. tomato paste
½ tsp. each salt and pepper
1 bay leaf, broken in half
6 each chicken drumsticks and thighs (about 3 lb), skin and excess fat removed
Combine all ingredients except chicken in a 4½-qt or larger slow-cooker. Add chicken; stir until well mixed. Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
Yield: 6 servings
Calories: 340
Fat: 11g
Fiber: 4g
16oz. Can Cherry Pie Filling
3/4 C. Crushed Pineapple, drained
1 can Sweetened Condensed Milk
14oz. Container Cool Whip, thawed
1/2 C. Coarsely Chopped Pecans
Combine all ingredients, and mix well. Pour into attractive serving dish and chill until ready to serve.
Yield:
Calories:
Fat:
Fiber:
8 roma tomatoes, cored and cut in half lengthwise (about 1 1/3 pounds)
Kosher salt
Freshly ground black pepper
1/2 C. soft whole wheat bread crumbs
1 T. Parmesan Cheese
1/4 C. thinly sliced green onions
2 T. chopped fresh thyme
1 T. chopped fresh flat-leaf parsley
1 T. chopped fresh tarragon
1 T. extra-virgin olive oil
2 cloves garlic, minced (1 tsp. minced)
Preheat oven to 400 degrees F. Sprinkle the cut sides of the tomatoes with kosher salt and pepper. Arrange tomatoes, cut sides up, in a shallow baking pan. Set aside. In a small bowl combine the bread crumbs, cheese, green onions, thyme, parsley, tarragon, olive oil, and garlic. Sprinkle atop tomato halves. Bake, uncovered, for 15 to 20 minutes or until the tomatoes are heated through and the bread crumbs are browned and crisp.
Yield: 4 servings
Calories: 75
Fat: 4g
Fiber: 3g
1 (12-ounce) Tuna Steak, poached
1/2 Minced Yellow Onions
3 Hard Boiled Eggs, chopped
1 tsp. Minced garlic
1 T. Sweet pickle relish
1/4 to 1/2 C. Mayonnaise
Salt and black pepper
8 Thin slices of white bread, toasted
4 (1-ounce) slices of medium Cheddar cheese
4 (1/2-inch) slices of Creole tomatoes
1 Avocado
2 C. Cole slaw, purchased or home-made
4 Bags Potato Chips
4 Pickle Spears
Preheat the oven to 400 degrees F. Crumble the tuna into a mixing bowl. Add the onions, eggs, garlic, and relish. Mix thoroughly. Season the mixture with salt and pepper. Stir in enough mayonnaise to moisten the salad and according to taste. Re-season the salad with salt and pepper. Spread a quarter of the salad over four pieces of bread and place on a baking sheet. Top each salad with a piece of cheese. Place the sheet in the oven and cook for a couple of minutes or until the cheese melts. Season the tomato slices with salt and pepper. Peel and remove the pit from the avocado. Slice the avocado into 1/4-inch slices. Season the avocado with salt and pepper. Top the melted cheese with the tomatoes, avocados and remaining slices to toasted bread. Place each sandwich on a plate and cut in half. Garnish the sandwiches with the Cole slaw, chips, and pickles.
Yield:
Calories:
Fat:
Fiber:
4 paper-thin slices prosciutto
6 tablespoons olive oil, divided
1 5-ounce package mixed babygreens
1/2 cup (packed) fresh basil leaves, thinly sliced
12 sea scallops
All purpose flour
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Brush each prosciutto slice on 1 side lightly with some of oil. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Repeat with remaining 2 slices prosciutto. Reserve skillet.  Place greens and basil in large bowl. Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 4 plates and top with scallops. Garnish with prosciutto chips and serve.
Yield:
Calories:
Fat:
Fiber:
1 small onion, finely chopped
1 tomato, cored, seeded, and diced
4 oz. pitted Kalamata olives, or similar brine-cured olives, diced (about 1/2 C.)
1 small preserved lemon, pulp removed, diced (about 2 T.), or 1 T. freshly grated lemon zest
2 T. capers, rinsed and coarsely chopped
2 T. chopped fresh parsley
2 T. freshly squeezed lemon juice
2 T. olive oil
1/4 tsp. freshly ground black pepper
2 T. unsalted butter
2 T. vegetable oil
4 striped bass filets, about 6 oz. each, skin removed
Salt and freshly ground black pepper, to taste
1/3 C. all-purpose flour, for coating
Combine the salsa ingredients in a medium bowl. Set aside at room temperature. In a large skillet, melt the butter with the vegetable oil over medium-high heat until almost smoking. Season fish on both sides with salt and pepper. Place the flour on a large plate, and just before sautéing, turn the filets in the flour to coat. Shake off the excess flour and add filets to skillet. Cook until golden brown and firm to the touch, about 5 minutes per side. Serve with a heaping spoonful of the salsa. Serve any remaining salsa on the side.
Yield:
Calories:
Fat:
Fiber:
1 tsp. peanut oil
1 C. thinly sliced onion
1 C. chopped green onions (about 8 small)
1 to 2 tsp. Thai green curry paste
1 14-oz. can unsweetened coconut milk
1 C. low-salt chicken broth
3 tsp. Thai fish sauce (nam pla)
2 tsp. sugar
1 C. diced plum tomatoes
2 lb. uncooked large shrimp, peeled, deveined (I used 25-30 count shrimp-bb)
Salt
Chopped fresh cilantro
Lime wedges
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 to 5 minutes depending on size of shrimp. Add salt to taste. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
Yield:
Calories:
Fat:
Fiber:
3 T. Light Cream
1/3 C. Parmesan Cheese
1 T. Butter
Coarsely Cracked Pepper
Nutmeg
Fettuccini Noodles
Let cream come to room temperature. Cook noodles and drain well. Return to warm pan. Add cream, parmesan cheese, and butter. Toss gently until well-coated. Sprinkle with pepper and nutmeg, serve immediately.
Yield:
Calories:
Fat:
Fiber:
3 quarts water
6 C. shredded watermelon rind
1 C. sugar
1 C. cider vinegar
1 1/2 T. dry mustard
2 tsp. Â ground turmeric
1 1/2 tsp. Â ground ginger
1/2 tsp. Â salt
1/2 tsp. Â celery seeds
Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well. Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers. Serve the relish with ham or fish, or stir a little into steamed carrots.
Yield:
Calories:
Fat:
Fiber:
2 melons, your choice, cut up
1 banana, sliced
1 C. fresh berries
1 C. grapes, red or green seedless
1 C. whipping cream
2 T. orange liqueur OR orange juice concentrate
1/4 C. salad dressing
For the Fruit Salad: Combine first 4 ingredients in a bowl. Chill. For Orange Creme: In a deep bowl with an electric mixer whip cream. When just starting to thicken drizzle in orange flavoring and continue beating until cream thickens. When thick, fold in salad dressing. Keep refrigerated until ready to serve. Serve in a side dish with fruit.
4 ears yellow corn
1 red pepper, halved and seeded
1 small onion, halved
1/4 C. chopped cilantro
2 T. fresh lime juice
1 T. olive oil
1 tsp. salt
1/2 tsp. ground red pepper
Grill first three ingredients, on a lightly greased grill rack, turning occasionally for 10 minutes until tender. Remove pepper and onion and set aside. Grill corn an additional 10 minutes. Cool slightly. Cut corn from cob. Sweat pepper in plastic bag; peel charred skin. Chop pepper and onion. Add to corn. Combine cilantro, lime juice, olive oil, salt and pepper. Toss with corn mixture. Serve as a side dish a top grilled fish, pork or chicken or as a chunky salsa with tortilla chips.
Yield:
Calories:
Fat:
Fiber:
1 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Dash of cayenne (optional)
6 cups coleslaw mix (a 1-pound bag)
2 Granny Smith apples, peeled, cored, and cut into matchsticks
1 cup pecans, toasted and chopped
1 cup raisins
In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, and cayenne, if using. Stir in the coleslaw mix, apples, pecans, and raisins. Taste for seasoning and adjust with more salt and pepper if desired. Refrigerate for at least 1 hour or up to 4 hours before serving. Serves 8 to 10.
Yield:
Calories:
Fat:
Fiber:
1 box yellow cake mix
4 eggs
1/2 C. oil
1 (12-ounce) carton sour cream
1 (4-serving) package instant vanilla pudding
1/2 C. sugar
1/2 tsp. cocoa
2 tsp. cinnamon
3/4 to 1 C. chopped pecans
Combine cake mix, eggs, oil, sour cream and pudding mix in a bowl and beat until smooth. Combine sugar, cocoa, cinnamon and nuts in a bowl and mix well with a whisk. To make mini-bundt cakes or C. cakes, fill C. 1/2 full with batter, sprinkle cinnamon mixture on top, cover with batter and run a knife through the mixture to create a swirl through the cakes. To make a Bundt cake, fill greased Bundt pan with 3/4 of the batter, top with cinnamon mixture, spoon remaining batter on top and run a knife through around the batter to create a swirl effect. Bake in a preheated 325-degree oven for 45 minutes if making C. cakes and 60 minutes for a cake, until a cake tester or toothpick inserted in center comes out clean. Cool cake on wire rack and dust with brown or powdered sugar through a sieve.
Yield:
Calories:
Fat:
Fiber:
8†skewers
1 English Cucumber
2 cloves Garlic, finely chopped
3 Lemons
Salt and Pepper
1 C. whole milk Plain Yogurt
1 1/2 lb. Chicken Tenders (about 20 pieces)
1 T. Oregano or Marjoram, chopped
5 T. EVOO
1 Egg
1/4 C. Flour
1 lb. Kasseri Cheese, 1/2 – 1†thick
1 T. Butter
2 oz. Ouzo or Grappa
Handful Parsley, chopped
Preheat grill pan or charcoal grill to high. Submerge bamboo skewers to prevent them from burning. Grate cucumber onto a clean kitchen towel and squeeze out water. Add dried cucumber to a bowl and add half chopped garlic, juice of one lemon, a little salt and plenty of pepper. Mix in the yogurt and reserve. Combine chicken tenders in a bowl with juice of one lemon, oregano, the rest of the chopped garlic, about 2 T. EVOO, salt and pepper. Toss to coat chicken completely. Thread chicken onto skewers. Grill for 3 minutes per side or until cooked through. Crack egg into a shallow dish and whisk well. Dust wedge of cheese in flour and shake off excess. Dredge in egg and flip to coat well. Return to flour, coating on both sides lightly. Preheat a large nonstick skillet over medium high heat with remaining 3 T. EVOO. When it just starts to smoke, add butter and swirl around to melt. Carefully add the coated cheese, browning on each side, 2 minutes per side. Remove pan from heat and add ouzo, then replace pan on heat. Stand back and be careful; the pan should flame up. Once flame extinguishes, squeeze juice of last lemon over cheese and sprinkle with parsley. Platter up cheese and serve with chicken skewers and the yogurt sauce.
Yield:
Calories:
Fat:
Fiber:
1 package active, dried, yeast
2 tsp. sugar
1 1/2 tsp. salt
3 C. All-purpose flour
1 T. butter
1 C. water, warm
6 slices Bacon, chopped (preferably thick cut)
2 medium onions, sliced
1/4 tsp. Caraway seed
1/2 tsp. salt
Black pepper, freshly ground
1 each Egg
1 each Egg yolk
1C. sour cream
2 T. milk (optional)
 
Combine the yeast with sugar, salt and 1/2 C. flour in a bowl. Blend in the butter and warm water and mix to combine. Add enough of the remaining flour to make a soft dough (you will need most of it) then turn this onto a lightly-floured work surface and knead for 5 minutes, or until smooth and elastic. Place in a greased bowl, turn to coat then cover and set aside to rise in a warm place for about 30-45 minutes. After this time, pat the dough into a lightly-greased, 12 inch pizza pan or a jelly roll pan. Cover and set aside as you prepare the filling. Place bacon in large, preheated skillet and cook until crisp then remove with a slotted spoon and set aside. Using the remaining bacon fat, saute the onions until tender but not browned. Add the caraway then remove from the pan and sprinkle over the dough. Top with the crispy bacon. Bake at 400°F for about 20 minutes. Meanwhile, mix the egg, the egg yolk and the sour cream together. This will give a custard that you can spoon on top, leaving areas devoid of custard, which is how I like it. If you want something a bit more uniform add the milk to the egg mixture and pour over the onions, spreading it out to cover completely. Sprinkle with freshly ground black pepper. Bake 10-12 minutes longer, or until the top is golden brown and the sour cream mixture has set. Serve warm or room temperature, sliced into wedges.
Yield:
Calories:
Fat:
Fiber:
We’ve recently been experimenting with variations on the gnudi from Spotted Pig restaurant in New York City. Their version is light, pillowy, unctuous, and seemingly weightless, despite being loaded with fat and sauced with about a 1â„4 cup of sagey brown butter. This stuff is by no means healthy, but kids adore it, and it’s far better than feeding them Big Macs and the like.
15 ounces ricotta, drained
1 large egg, beaten
3â„4 cup flour
Salt
Freshly ground black pepper
A few gratings nutmeg
1â„2 stick butter
12 or so sage leaves
1â„4 cup grated Parmesan or pecorino cheese
In a large bowl mix together the ricotta, egg, flour, salt, pepper, and nutmeg until just combined. Using a tablespoon, scoop up a good measure of the mixture and roll into a sphere, much like making a little ricotta snowball roughly 1 1â„2 inches in diameter. Place on a floured surface. Repeat until you have a whole mess of little gnudi, made in as uniform a size and shape as possible. At this point you should refrigerate the gnudi for at least a half hour before proceeding. You can also freeze them for future use. Bring a pot of salted water to a gentle boil, add the gnudi, and cook until they float to the surface. While the gnudi are gently boiling, melt the butter in a saucepan until it has foamed, the foam has subsided, and the butter starts to turn a honeyed sort of brown. Add the sage leaves and cook, stirring a bit, until super fragrant and a bit crisp. Once the gnudi is cooked, divide it among bowls and then top with the browned sage butter, with the crispy sage as a garnish. Top with a serious grating of Parmesan. Serve immediately to deafening applause from children of all ages.
Yield:
Calories:
Fat:
Fiber:
6 medium potatoes (about 2 lbs)
2 stalks celery, finely chopped
2 stalks scallion, finely chopped
1/4 C. red bell pepper, coarsely chopped
1/4 C. green bell pepper, coarsely chopped
1 T. onion, finely chopped
1 egg hard boiled, chopped
6 T. mayonnaise, light
1 tsp. mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dill weed, dried
Wash potatoes, cut in half, and place them in cold water in a saucepan. Cook covered over medium heat for 25 to 30 minutes or until tender. Drain and dice potatoes when cool. Add vegetables and egg to potatoes and toss. Blend together mayonnaise, mustard, salt, pepper, and dill weed. Pour dressing over potato mixture and stir gently to coat evenly. Chill for at least 1 hour before serving.
Yield:
Calories:
Fat:
Fiber:
1/2 T. oil
1/2 T. butter
2 halibut fillets
salt and pepper to taste
1 shallot (chopped)
2 cloves garlic (chopped)
1/2 C. of white wine
2 T. capers
1 T. butter
1 lemon (zest and juice)
2 T. dill or parsley (chopped)
Heat the oil and melt the butter in a pan. Season the halibut with salt and pepper. Add the halibut to the pan and cook until lightly golden brown on both sides, about 3-5 minutes per side. Set the halibut aside. Add the shallots to the pan and sauté until tender, about 3-5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the white wine and deglaze the pan. Simmer to reduce the sauce a bit. Turn off the heat and add the capers, butter, lemon and dill or parsley.
Yield:
Calories:
Fat:
Fiber:
3 T. cracked black pepper
2 T. olive oil
1 T. freshly grated lemon peel
1 tsp. salt
2 garlic cloves, crushed with garlic press
1 whole beef tenderloin, trimmed (about 4 1/2 pounds)*
Prepare outdoor covered charcoal grill for indirect-heat cooking method with drip pan as manufacturer directs, or follow manufacturer’s directions if using covered gas or electric grill. In C., mix pepper, oil, lemon peel, salt, and garlic; rub all over tenderloin. If necessary, tuck thin, narrow end of tenderloin under to make meat an even thickness. . Place tenderloin on rack in grill; cover grill and cook tenderloin over medium heat 40 to 50 minutes, turning over once, until temperature on meat thermometer reaches 135 degrees F. or until of desired doneness. Internal temperature of meat will rise 5 to 10 degrees (medium-rare) upon standing. Transfer tenderloin to warm large platter. Let stand 10 minutes to set juices for easier slicing. Serve tenderloin thinly sliced with sauces.
Yield:
Calories:
Fat:
Fiber:
2 pounds tender ostrich steaks (approximately 1 1/2″ thick)
Marinade
2/3 C. balsamic vinegar
1 1/4 C. olive oil 2
T. Garlic, finely chopped
1 T. Rosemary, crushed
1 T. Thyme (leaves)
1 tsp. freshly ground black pepper
Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag securely and marinate in refrigerator one hour, turning occasionally. Remove meat from marinade; discard marinade. Place meat on rack in broiler pan so that surface of meat is three to four inches from heat. Broil minutes for medium-rare to medium doneness, turning once. Carve into slices.
Yield:
Calories:
Fat:
Fiber:
12 shrimp (16/20 count), peeled and deveined
2 T. Cajun seasoning
1/4 C. olive oil
1/4 pound Andouille sausage, medium dice
3 cloves garlic, minced
1/4 C. butter
1 tsp. cayenne pepper
1 tsp. red pepper flakes
1/2 C. roasted piquillo peppers, medium dice
1/4 C. red wine (such as Merlot)
1/4 C. chopped fresh herbs (equal parts parsley, thyme and basil)
Salt and freshly ground black pepper to taste
Toss shrimp in Cajun seasoning; set aside for 15 minutes. In a heavy-bottomed sauté pan, heat oil; brown the sausage. Add garlic and butter; sauté for 1 minute. Add shrimp; sauté for 1 to 2 minutes, just until they turn pink. Stir in cayenne pepper, piquillo peppers, and pepper flakes; add wine and fresh herbs. Simmer 2 to 3 minutes; season to taste with salt and pepper.
Smoked Cheddar Grits
4 C. milk
1 tsp. salt
1 tsp. coarsely ground black pepper
1 T. butter
1 C. yellow grits
Crushed red pepper flakes to taste
1 T. pepper sauce
4 ounces shredded smoked cheddar cheese
2 green onions, finely sliced on the bias
In medium saucepan, bring milk, salt, pepper and butter to a boil. Slowly pour in grits; cook over low heat about 30 minutes, stirring every few minutes to prevent sticking. Add pepper flakes and sauce; continue cooking. When consistency resembles cooked oatmeal and grits are tender, add cheese and stir.
Place a portion of grits in center of a soup-style serving dish. Spoon shrimp in sauce atop grits. Garnish with finely sliced green onions.
1 1/2 C. low-sodium chicken broth
1 1/2 C. fresh fennel
1 T. fennel fronds, chopped, with a few fennel stalks reserved
8.5 oz. puff pastry, thawed
1 T. olive oil or vegetable oil
3 T. unsalted butter, divided
1 small shallot, minced
1/4-C. dry white wine
1 C. mushrooms, sliced
2 tsp. finely chopped tarragon or chervil, optional
1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces
1 C. milk
1/4-C. cornstarch
Kosher salt and freshly ground white pepper
 
Preheat oven to 400 degrees F. Bring chicken broth to a boil over high heat with reserved fennel stalks and fronds and simmer until reduced by half. On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness. Using an inverted two-C. ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill. In a heavy skillet, melt butter on medium-high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes. Add sliced mushrooms and continue cooking and stirring until fennel and mushrooms are tender, about two minutes. Add herbs if using and salmon pieces, stir to combine and reserve. Mix cornstarch and milk together until cornstarch is dissolved. Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy. Continue cooking, stirring constantly, an additional two minutes to cook starch. Season with salt and pepper to taste. Stir one and a half C. gravy into salmon-fennel mixture. Assembly: Butter four individual two-C. ramekins. Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin. Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry. Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.
Yield:
Calories:
Fat:
Fiber:
10 Asparagus spears
5 Phyllo Pastry Shears
4 T. Butter
For the sauce:
2 Shallots (finely chopped)
1 Bay leaf
1/2 C. Dry white wine
1/2 C. Butter (soft)
1 T. Herbs (fresh, finely chopped)
Salt and Pepper (to taste)
Chopped Chives for garnish
Preheat oven to 400 degrees. Melt the butter. Cut the phyllo pastry sheets in half, then brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape. Trim the asparagus. If it is thick, then peel the asparagus (as all good European chefs would do). Then lay a spear on top at the longest pastry edge and roll up towards the shortest edge. Make nine more rolls the same way. Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the preheated oven for about eight minutes or until golden brown. Meanwhile, back at the sauce: put the shallots, bay leaf and wine into a saucepan. Cover with a tight-fitting lid and cook over a high heat until the wine is reduced to 3-4 T. Strain the wine mixture into a bowl. Whisk in the butter, a little at a time, until the sauce is smooth and glossy. Stir in the herbs and season to taste with salt and pepper. Return to pan and keep the sauce warm until ready to serve. When you drizzle the sauce over the rolls at serving time, sprinkle with a few chopped chives for garnish.
1 15-oz can chickpeas
3 tsp. chili powder
1 T. olive oil
1 T. fresh squeezed lime juice
1/2 tsp. sea salt
2 T. cilantro, finely chopped
Preheat oven or toaster oven to 400 degrees. Drain and rinse canned chickpeas.  In a large bowl combine chickpeas, chili powder, and, olive oil. Toss. Spread chickpeas in a single layer on lightly oiled baking sheet. Bake at 400 degrees for ABOUT 35-50 minutes, lightly shaking the pan every 15 minutes or so. They’re done when the chickpeas are lightly brown and totally crunchy. (Sorry for the less-than-exact cook time. I got a little distracted playing lumberjack—don’t ask—and lost track of how long my chickpeas were in the oven. So keep a close eye on yours from about 35 minutes on. They burn quickly at the end!) Remove from oven. Let cool completely. Toss with lime juice, cilantro, and sea salt. Serve.
Yield:
Calories:
Fat:
Fiber: