Mongolian Beef

Mongolian Beef

monbeefVegetable oil

1 tsp. fresh ginger, minced

2 tbsp. garlic, minced

1 cup low sodium soy sauce

1 cup water

1 1/3 cup dark brown sugar

2 pounds flank steak, sliced

1/2 cup cornstarch

Green onions, sliced

 

In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add 1/2 cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions. Serve hot over white or brown rice.

 

Homemade Italian Dressing: Dry Mix Recipe

Homemade Italian Dressing: Dry Mix Recipe

Homemade Italian Dressing Dry Mix Recipe

1½ tsp. garlic powder
1 T. onion powder
2 T. oregano, ground or leaves
1 T. dried parsley
1 T. granulated sugar
2 T. salt or substitute
1 tsp. black pepper
1 tsp. ground basil or leaves
¼ tsp. ground thyme or leaves
½ tsp. dried celery leaves or flakes

Mix all ingredients together and store in air-tight container.

To Make Dressing: Mix 2 tbs of this mix with ¼ C. vinegar, 2 tbs water, and ½ to ⅔ C. olive oil or canola oil. Shake before using.

Green Apple Ginger Martini | A Real Food Seasonal Apple Cocktail

Green Apple Ginger Martini | A Real Food Seasonal Apple Cocktail

martiniA seasonal cocktail with spiciness, bright acidity and the subtle sweetness of real fresh fruit; light and refreshing and entirely sippable as we head into the fall and winter seasons.

 

For Two Green Apple Ginger Martini Cocktails:

4 oz/120ml ginger infused vodka (recipe below)

4 oz/120ml fresh green apple lime juice (recipe below)

1 Tablespoon/15ml maple or honey simple syrup (made by mixing equal parts of maple syrup or honey with filtered water until fully dissolved)

Crushed ice

 

For the Ginger Infused Vodka:

1/2 cup/4oz//120ml quality vodka

1 inch piece of fresh ginger, peeled and grated

 

For the Green Apple and Lime Juice:

1 large tart green apple, cored and cut into slices (ex. granny smith)

¼ cup/60ml filtered water

The juice of 1 large or 2 small limes

Apple slices for garnish (optional)

 

Make the Ginger Infused Vodka:   Place the vodka in a re-sealable jar along with the grated ginger and seal. Shake gently and set aside for two or more hours until infused. (The longer you let the vodka sit with the ginger the stronger the flavor will be.) Strain pressing on solids to extract all the liquid and set aside.  Place cocktail glasses in the freezer to chill.

 

Make the Green Apple and Lime Juice:   Add the apple slices to a high speed blender along with the water and lime juice and blend on high until smooth. Strain through a fine mesh strainer pressing on the pulp to get all of the juice and set aside. (If you have a juicer run the apple through and then add the freshly squeezed lime juice to it and omit the water.)

 

Make the Green Apple Ginger Martini:  Add the apple and lime juice, the vodka and the maple syrup to a cocktail shaker. Fill the shaker halfway with ice and shake vigorously until the shaker turns frosty.

Strain into the chilled glasses. Garnish with the reserved apple slices if desired.

 

Notes

*I prefer to use a non-grain based vodka like Ciroc (made from grapes) or Chopin Black Label (made from potatoes).

 

August Salad

August Salad

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1/4 C. chopped parsley

4 green onions, thinly sliced

1/4 C. chopped sweet onion

1 bell pepper, any color or combination of colors

1/4 C. lemon juice

1/4 C. extra virgin olive oil

Salt, pepper, granulated garlic or garlic powder

2 C. shredded cabbage or cole slaw mix

2 oz. feta cheese, crumbled

Whole Romaine leaves and baby spinach leaves

Tomatoes, quartered

 

Combine in a bowl, kidney beans, black beans, parsley, green onions, sweet onions, pepper, lemon juice and oil and toss well. Season with salt, pepper, and garlic. Add the cabbage, toss well, and sprinkle with feta cheese.  Line salad plates with whole romaine leaves and baby spinach. Place a quartered small tomato off center, spoon salad into center of tomato, trailing a little onto the leaves, and serve with a fresh crusty bread loaf.

 

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Honey Pecan Crusted Chicken

Honey Pecan Crusted Chicken

4-4 ounce skinless chicken breast halves

1/4 C. honey

2 T. Dijon mustard

3/4 tsp. paprika

1/4 tsp. garlic powder

1 C. finely crushed cornflakes (about 3 3/4 C. uncrushed cereal)

1/3 C. finely chopped pecans

1/4 tsp. salt

1/4 tsp. pepper

 

Preheat oven to 400 degrees F. Sprinkle salt and pepper evenly over the chicken; set aside. Mix the honey, mustard, paprika, and garlic powder in a small bowl until thoroughly combined. In a shallow dish, combine cornflakes and pecans. Brush both sides of chicken with the honey mixture, and then dredge in the cornflakes. Put the chicken in a large baking dish coated with cooking spray. Lightly coat chicken with cooking spray and bake for 40 minutes, or until done.

 

Kohlrabi and Apple Salad with Creamy Mustard Dressing

Kohlrabi and Apple Salad with Creamy Mustard Dressing

½ C. heavy whipping cream

2 T. fresh lemon juice

1 T. coarse-grained mustard

3 T. finely chopped fresh Italian parsley leaves

½ tsp. granulated sugar

2 bunches kohlrabi (about 2 lbs), bulbs peeled and shredded- discard leaves

2 large Granny Smith apples, peeled and shredded

 

Set down two layers of paper towels. Place shredded kohlrabi on top of paper towels. Wrap up and squeeze out moisture. Place squeezed-dry kohrabi and shredded apple together in a bowl and toss. In a bowl, whisk cream until it holds soft peaks; whisk in lemon juice, mustard, parsley, sugar, salt and pepper to taste. Pour over shredded mix, and toss to mix well. Serve.

kohlra

 

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Grilled Turkey Tenderloins with Bacon, Red Onions & Apple Cider Vinaigrette

Grilled Turkey Tenderloins with Bacon, Red Onions & Apple Cider Vinaigrette

Juice of 1 Lemon

1/2 C. vegetable Oil

1/3 C. finely chopped Shallots

1 tsp. minced Lemon Verbena, Lemon Balm or minced Lemon Zest

1 tsp. Thyme

6 Turkey Tenderloins, each 10-12 oz.

4 C. Apple Cider

1/2 lb. Bacon, cut into 1/4” dice, cooked crisp with 1/2 C. fat reserved

2 T. Butter

1 Red Onion, thinly sliced

Salt and Pepper

2/3 C. Cider Vinegar

6-8 C. mixed Salad Greens

 

In small bowl combine lemon juice with oil and shallots and whisk well. Add lemon verbena and thyme. Arrange tenderloins in a single layer in a glass dish; pour on lemon juice mixture and turn to coat. Marinate at room temperature for 1 hour (up to 2 hours in refrigerator). Bring to room temperature before continuing if marinating in fridge. In saucepan bring cider to a boil. Reduce heat to medium low and simmer until reduced to 1 C.. Coat clean grill rack with oil and preheat until hot. Heat bacon fat and butter over medium heat. Add onions and cook until tender, about 10 minutes. Stir in bacon and season with salt and pepper to taste. Whisk in reduced cider and vinegar. Increase heat to high and whisk vigorously until mixture beings to boil. Set aside and keep warm while turkey grills. Grill tenderloins 3 to 4 minutes per side, depending on thickness of tenderloin. Remove from grill and let stand a few minutes. Divide salad greens among 6 plates. Slice tenderloins on a slight angle and arrange on each plate over greens. Top with the hot cider vinaigrette and serve.

 

 

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Kahlua Frosty

Kahlua Frosty

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

 

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Salmon-Herb Turnovers

Salmon-Herb Turnovers

turnover1 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.

 

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Fennel with Sweet Onion in Tomato Vinaigrette

Fennel with Sweet Onion in Tomato Vinaigrette

fennel1 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.

 

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Pork Beaumont

Pork Beaumont

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.

 

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Dilled Hummus

Dilled Hummus

dill1 (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.

 

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Canyon Ranch Lime Coffee Cake

Canyon Ranch Lime Coffee Cake

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.

Crispy Pepperoni Chips

Crispy Pepperoni Chips

6 ounces pepperoni, thinly sliced

 chip

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:  4 servings

Calories: 211

Fat: 19g

Fiber: 0g

 

 

Canyon Ranch Bread Pudding

Canyon Ranch Bread Pudding

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:  143

Fat: 3g

Fiber:

Clementine Upside- Down Cake

Clementine Upside- Down Cake

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

 

Caesar’s Crown Salad

Caesar’s Crown Salad

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.

 

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Royal Carrot Soup

Royal Carrot Soup

soup3 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.

 

Broccoli and Turkey Sausage Brunch Casserole

Broccoli and Turkey Sausage Brunch Casserole

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.

 

 

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Rose Geranium Punch

Rose Geranium Punch

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.

 

Bacon and Mushroom Crepes

Bacon and Mushroom Crepes

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.

 

 

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Chihuahua Dip

Chihuahua Dip

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.

 

Flank Steak with Red Wine Vinegar and Greens

Flank Steak with Red Wine Vinegar and Greens

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:  2 servings

Calories: 473

Fat: 29g

Fiber: 1g

Chicken with Olives

Chicken with Olives

 

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

 

 

Fluffy Cherry Salad

Fluffy Cherry Salad

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.

 

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Tomatoes with Crispy Bread Topping

Tomatoes with Crispy Bread Topping

tomato8 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

 

 

 

Flo’s Tuna Melt

Flo’s Tuna Melt

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.

 

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Warm Scallop Salad with Prosciutto Chips

Warm Scallop Salad with Prosciutto Chips

scallop4 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.

 

 

 

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Striped Bass with Olive, Caper, and Lemon Salsa

Striped Bass with Olive, Caper, and Lemon Salsa

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.

 

 

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Thai Green Curry Shrimp

Thai Green Curry Shrimp

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.

 

 

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Fettuccini Alfredo

Fettuccini Alfredo

Fettuccini3 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.

 

 

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Watermelon Rind Relish

Watermelon Rind Relish

3 quarts water

6 C. shredded watermelon rind

1 C. sugar

1 C. cider vinegar

1 1/2 T. dry mustard

2 tsp.  ground turmeric

1 1/2 tsp.  ground ginger

1/2 tsp.  salt

1/2 tsp.  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.

 

 

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Fruit Boat with Orange Cream

Fruit Boat with Orange Cream

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.

 

Zesty Grilled Corn Relish

Zesty Grilled Corn Relish

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.

 

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Green Apple Slaw

Green Apple Slaw

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.

 

 

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Yellow Sour Cream Coffee Cake

Yellow Sour Cream Coffee Cake

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.

 

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Greek Chicken Skewers with Fired-Up Cheese

Greek Chicken Skewers with Fired-Up Cheese

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.

 

 

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Zwiebelkuchen (German Onion Tart)

Zwiebelkuchen (German Onion Tart)

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)

 tart

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.

 

 

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Gnudi

Gnudi

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 1⁄4 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

3⁄4 cup flour

Salt

Freshly ground black pepper

A few gratings nutmeg

1⁄2 stick butter

12 or so sage leaves

1⁄4 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 1⁄2 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.

 

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Savory Garden Potato Salad

Savory Garden Potato Salad

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.

 

 

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