Spinach and Sausage Soup with Pink Beans

Spinach and Sausage Soup with Pink Beans

8 ounces Italian sweet sausage, cut in bite-sized chunks

2 cups water

¼ cup olive oil

2 white onions, chopped

4 cloves garlic, chopped

2 stalks celery, chopped, leaves included

2 cups beef broth

Bunch fresh spinach, kale, or escarole, or 10-ounce package frozen, chopped spinach

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 13-ounce can pink or red kidney beans, drained

Salt, to taste

Grated Parmesan cheese, to taste

 

Place the sausage in a soup kettle. Add ¾ cup water and bring to a boil; let water boil off.  Add the oil if dry and sauté the onions, garlic, and celery for 10 minutes over medium-low heat. Stir in the rest of the ingredients except the cheese; cover and simmer for 35 minutes.  Serve in heated bowls. Garnish with grated Parmesan cheese.

 

 

from The Everything Glycemic Index Cookbook

 

Yield: 4 servings

Calories: 344

Fat: 20g

Fiber:

 

 

Mediterranean Dip with Pita Chips

Mediterranean Dip with Pita Chips

1/2 C. Sour Cream

7 oz. Hummus

1/2 C. Sliced Kalamata Olives

4 oz. Feta Cheese, crumbled

6 oz. Jar Marinated Artichoke Hearts, drained, chopped and reserve marinade

1.4 C. Sliced Green Onions

1 medium Carrot, shredded

4 6” Pita Pocket Breads

 

In medium bowl, combine sour cream and hummus; mix well.  Spread mixture on 10” serving plate.  Sprinkle with Olives, cheese, artichoke hearts, onions, and carrots.  Drizzle with reserved artichoke marinade.  Cover and refrigerate at least 1 hour, but for no more than 12.  Heat oven to 375 degrees.  Split pita breads in half horizontally.  Cut each round in half; cut each half cross-wise into 4 11/2” wide strips.  Place on ungreased cookie sheets.  Bake 8-10 minutes, or until crisp.  Serve pita chips with dip.

 

Pimientos Rellenos del Piquillo con Chorizo ​​y Manchego – Stuffed Piquillo Peppers with Chorizo & Manchego

Pimientos Rellenos del Piquillo con Chorizo ​​y Manchego – Stuffed Piquillo Peppers with Chorizo & Manchego

peppersExtra-virgin olive oil

1/2 small onion, finely diced

Kosher salt

Pinch crushed red pepper flakes

1 garlic clove, smashed and finely chopped

1/4 pound chorizo, casing removed and finely chopped

1/2 cup bread crumbs

1/2 cup grated aged Manchego

1/2 bunch Italian parsley, leaves finely chopped

1 (10-ounce) jar piquillo peppers, drained and patted dry

2 cups washed baby arugula

1/4 cup sliced almonds, toasted

2 scallions, white and green, cut very thin on the bias

Sherry vinegar

Big fat finishing extra-virgin olive oil (high quality)

 

Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed.  Preheat the oven to 350 degrees F.   Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.  While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.  Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.

 

 

Tapas

 

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Asparagi Fritti al Proscuitto

Asparagi Fritti al Proscuitto

16 fresh asparagus spears, washed and trimmed

1 teaspoon salt

6 tablespoons butter

2 eggs, beaten together

Flour, for dredging

16 slices prosciutto

1 tablespoon cooking oil

Asparagi Fritti al Proscuitto

Cook Asparagus in boiling salted water until barely tender, about 10  minutes. Drain in a colander, spray with cold water, and pat dry. Lay  asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it  over asparagus spears. Put beaten eggs on one plate and flour for dredging  on another. Heat remaining butter and oil in a skillet. Wrap each asparagus  spear in a slice of prosciutto. Roll them in flour (brush off excess), dip  in egg, and sauté them until golden, about 2 minutes to a side. Drain on  paper towels and serve hot.

 

Chorizo Puff Pastry Rolls

Chorizo Puff Pastry Rolls

whirls1 square puff pastry

Ricotta cheese

Very thin slices of chorizo

Arugula

Small basil leaves

Grated Hard Cheese

Pepper

1 egg yolk

Roll out the dough thinly. Spread over the ricotta, generous. Layer chorizo, arugula and basil.  Cut into slices about 1cm then crush them lightly between your palms. Place them on a baking sheet covered with parchment paper. Brush with egg yolk. Put the baking sheet in a preheated oven at 350 ° to 375 ° and go, leave in the oven for fifteen minutes.

Brie, Apple & Nut Crescents

Brie, Apple & Nut Crescents

Brie, Apple & Nut CrescentsCrescent Rolls

Tart Apple, such as Granny Smith

Pecan Halves

Brie Cheese

Honey

 

Unroll crescent dough.  Top with a piece of Brie, a slice of PEELED apple, and a couple of pecan halves.  Drizzle with a bit of honey.   Roll up loosely; twist and secure ends if you are worried about brie escaping.  Bake at 375 for 10-15 minutes.

Brisket with Portobello Mushrooms and Dried Cranberries

Brisket with Portobello Mushrooms and Dried Cranberries

1 C. dry red wine

1 C. canned beef or chicken broth

1/2 C. frozen cranberry juice cocktail concentrate, thawed

1/4 C. all purpose flour

1 large onion, sliced

4 garlic cloves, chopped

1 1/2 T. chopped fresh rosemary

1 4-pound trimmed flat-cut brisket

12 oz. medium portobello mushrooms, dark gills scraped away, caps thinly sliced

1 C. dried cranberries (about 4 oz. s)

 

Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary.  Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.

 

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Lemon-Almond Iced Tea

Lemon-Almond Iced Tea

Lemon-Almond Iced Tea4 C. boiling water

10 tea bags, black

2 lemons, sliced thinly

1 C. sugar

1 T. almond extract

2 tsp. vanilla extract

1 2-liter bottle of lemon-lime soda

 

Steep the tea in the boiling water for 10 minutes. Put lemon slices into a large pitcher, giving them each a squeeze as you go. Add sugar into the pitcher. Mix in tea. Add flavorings and soda right before serving.

 

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Bacon Mushroom Frittata

Bacon Mushroom Frittata

Bacon Mushroom6 slices bacon

8 oz. fresh white mushrooms, sliced (about 2-1/2 C.)

1 C. sliced onion

1 C. sour cream

1/2 tsp. salt

1 tsp. oregano, ground

1/8 tsp. ground black pepper

4 large eggs

 

Preheat oven to 425 degrees F. In a large skillet over medium heat, cook bacon until crisp, about five minutes. Cool; crumble; set aside. Pour off excess bacon drippings from pan, leaving only about a tsp. Add mushrooms and onion; cook, stirring frequently, until liquids evaporate; set aside to cool. Beat eggs until smooth; add sour cream, eggs, salt, oregano and black pepper. Pour egg mixture into a greased pie pan. Scatter cooled mushroom mixture over eggs; sprinkle with bacon. Bake for 15 minutes. Reduce heat to 300 degrees F; continue to bake until center is set, about 10 minutes longer.

 

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Potato and Leek Casserole

Potato and Leek Casserole

3 cups well-scrubbed leeks, cut into 1/2-inch pieces
1/2 cup carrots, shredded
2 Tablespoons olive oil
Salt and pepper to taste
1 teaspoon powdered dry rosemary
1 cup vegetable broth
2 pounds unpeeled red potatoes, sliced in thin rounds
1/4 cup parsley or chives (or mixed), finely chopped

Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-oiled 2-1/2- to 3-quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes. Garnish with parsley and chives. Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

 

Breast of Duck with Gingered Orange Marinade

Breast of Duck with Gingered Orange Marinade

8 teal or pintail breasts

1/4 C. fresh squeezed orange juice

1/4 C. Steen’s Cane Syrup

1 tsp. Soy Sauce

2 tsp. cracked black pepper

1/8 lb. butter

2 T. sesame oil1 C. chicken stock

1 two-inch piece of ginger root peeled and julienned

1/2 C. sliced green onions

1 T. chopped garlic

1 T. julienned orange peel

Salt to taste

 

Rinse duck breast well under cold running water. Drain well and place the breasts in a ceramic bowl along with the orange juice, cane syrup, soy sauce and cracked pepper. Blend well and allow to marinate at room temperature for two hours stirring occasionally. In a large sauté pan melt half of the butter with the sesame oil over medium high heat. Remove duck breasts and sauté two to three minutes on each side or until duck breasts are medium rare in the center. Remove and keep warm. Into the sauté pan add chicken stock, remaining marinade from the bowl, ginger, green onions, garlic, and orange peel. Bring to a rolling boil. Reduce to simmer and cook three to five minutes. Cook until volume is reduced to approximately one half C. then add the remaining butter stirring constantly. Return the duck breast to the sauté pan and heat two to three minutes, and then serve. Salt to taste

 

 

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Crisp Parmesan Potatoes

Crisp Parmesan Potatoes

4 potatoes, (about 1 1/3 lb.)

1/4 cup butter

1 T. grated onions

Salt and pepper

Dash paprika

2 T. grated Parmesan cheese

 

Preheat oven to 425 degrees F.  Cut washed, unpeeled potatoes into 1/8-inch thick slices and place in a single layer on lightly buttered baking sheets. Melt butter in a small saucepan and add onion, salt and pepper to taste and paprika.  Brush butter mixture on potatoes and bake for 15 to 20 minutes or until potatoes are crisp and golden. Sprinkle with Parmesan cheese and serve at once.

 

Wine Marinated Lamb Chops

Wine Marinated Lamb Chops

lamb1/2 C. salad oil

1/2 C. red wine

2 T. onions, grated

1 garlic clove, slashed

1 1/2 tsp.  salt

1 tsp.  Accent seasoning (optional)

3 drops hot pepper sauce

6 thick lamb chops

 

Make marinade by combining all ingredients except lamb chops in a bowl, mixing well. Pour over lamb chops in a shallow pan. Cover and store several hours or overnight in the refrigerator, turning chops occasionally. When ready to cook, remove chops from the marinade, drain and cook in preheated broiler 7-10 minutes on each side. Baste frequently with remaining marinade.

 

 

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Hummus Dip

Hummus Dip

15oz. Can Chickpeas

1/4 C. Hot Water

2 tsp. Lemon Juice

4 Garlic Cloves, peeled and chopped

1/4 C. Smooth Peanut Butter

1 tsp. Dark Sesame Oil

1 tsp. Cumin

1/2 tsp. Cayenne Pepper

4 Green Onions, chopped

1 tsp. Chopped Fresh Cilantro

1 tsp. Extra Virgin Olive Oil

 

Rinse chickpeas and put them in the bowl of a food processor.  Begin to process, gradually adding the hot water to obtain a light, spreadable consistency.  Add the lemon juice, garlic, peanut butter, sesame oil, cumin and cayenne and season to taste with salt and pepper.  Process until well blended and smooth.  Mound the spread into a serving bowl or on a platter surrounded by pita chips.  Sprinkle with green onions, cilantro and olive oil.

 

Tangerine Sorbet

Tangerine Sorbet

tangerine1/2 C. sugar

1 envelope unflavored gelatin

3 C. Florida Tangerine Juice, divided

1 tsp. tangerine peel, grated

 

In a medium bowl, combine sugar and gelatin.  Heat 1 C. tangerine juice to boiling.  Add to gelatin and stir until gelatin is completely dissolved.  Stir in remaining 2 C. juice and grated peel.  Cool.  Pour into ice cube trays or 9 X 9-inch metal pan; cover and freeze. When almost frozen, scrape into a large mixing bowl.  Beat until smooth, but still frozen.  Return mixture to pan; cover and freeze until almost frozen.  Again scrape into mixing bowl and beat.  Spoon into pan, cover and freeze until firm.  Serve.

 

Mexican Beans and Rice with Spicy Meatballs

Mexican Beans and Rice with Spicy Meatballs

1 pound extra-lean ground beef

2 packages taco seasoning mix — (1 1/4-ounce)

1/2 C. chopped fresh cilantro or parsley

1/2 C. plain bread crumbs

1/3 C. finely chopped carrots

3 1/2 C. water

1 can sliced ripe olives — (2 1/4 ounce)drained

1 can diced green chiles — (7-ounce)

6 garlic cloves — minced

1 red bell pepper — diced

2 C. converted white rice

1 can kidney beans — (15-ounce) rinsed and drained

To make the meatballs, in a medium bowl, combine the ground beef, 1/2 package taco seasoning mix, cilantro, bread crumbs, carrots, and 1/2 C. of the water. Mix to blend well. Roll into 24 balls about 1 1/2 inches in diameter. Set aside. For the beans and rice, in a 4- or 5-quart electric slow cooker, mix together the remaining 3 C. water with the remaining taco seasoning mix, olives, green chiles, garlic, bell pepper, and rice. Gently push the meatballs down into the rice mixture. Cover and cook on the low heat setting 4 hours, or until the rice is just tender and the meatballs are cooked through. Gently stir in the beans. Cover and cook 30 minutes longer.

 

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Perfect Protein Soup

Perfect Protein Soup

2 T. Butter

1 C. carrot (diced)

1 C. celery (diced)

1 1/2 C. red onion (diced)

2 garlic cloves (minced)

2 quarts chicken stock

1/2 C. lentils (dry)

1/2 C. quinoa

16 oz. Boneless Skinless Chicken Breast

1 tsp. fresh ginger (minced)

1/2 tsp. turmeric

1/2 tsp. crushed red pepper

2 tsp. sea salt

1 large tomato (diced)

 

Sauté the carrots, celery, and onions lightly in Butter. Add the garlic, and a few minutes later… the chicken stock, quinoa, and lentils. Simmer. When the lentils are tender, add the spices and chicken. Simmer until the chicken is cooked throughout. Add the diced tomato, simmer and taste. Adjust spices if desired.

 

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Lemon Ice Cream

Lemon Ice Cream

lemon1/4 C. finely grated fresh lemon zest

2/3 C. fresh lemon juice

2 C. sugar

3 C. heavy cream (nice and cold!)

1 C. whole milk

1/4 tsp. salt

 

Have your ice cream maker ready.  In a saucepan whisk together zest, lemon juice, and sugar. Cook mixture over moderate heat, stirring until sugar is completely dissolved. about 10 minutes and cool to room temperature. In a bowl whisk together cream, milk, and salt and stir in lemon syrup. Transfer mixture to ice cream maker and freeze. Transfer lemon ice cream to an airtight container and put into freezer to harden.

 

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Potato Fans

Potato Fans

4 Baking Potatoes

2 Medium Onions

Garlic Cloves

 

Scrub potatoes clean.  Slice thinly, but not all the way through on side of the potato.  Slice onions in rings, then cut rings in semi-circles.  Slice garlic thinly.  Alternating between onion and garlic, place a slice in between each potato piece.  Place a pat of butter on top.  Wrap in foil and bake or place on grill until done.

 

Bacon Cornbread

Bacon Cornbread

1 Jiffy Corm Muffin Mix

1 (8-ounce) can mixed vegetables, drained

1 C. shredded cheddar cheese

1/2 C. finely chopped onion

1/3 C. milk

1 slightly beaten egg

1/2 C. to 1 C. crumbled cooked bacon

 

Preheat oven to 400-degrees and lightly grease an 8x8x-inch baking dish. Combine the dry Jiffy mix, mixed vegetables, cheese, onions, milk, and egg in a bowl and mix well. Stir in the bacon. Transfer batter to prepared baking dish and bake for 25 minutes. Cool slightly before cutting into squares.

 

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Orange Sauce

Orange Sauce

1/4 C. Sugar

1 T. Cornstarch

1/4 tsp. Orange Zest

3/4 C. Orange Juice

2 tsp. Butter

 

in saucepan combine sugar, cornstarch, and orange peel.  Stir in orange juice.  Cook and stir until thickened and bubbly.  Remove from heat and stir in butter.  Serve warm over gingerbread or ice cream. Yum!

 

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Mai Tai

Mai Tai

1 oz. Light Rum

1/2 oz. Triple Sec

1 1/2 oz. Pineapple juice

1 1/2 oz. Orange Juice

1 dash of Grenadine

 

Shake with cracked ice: strain into old-fashioned glass; top with a 1/2 ounce dark rum.

 

Magnificent Mushrooms

Magnificent Mushrooms

1 pound fresh mushrooms, halved

1/2 cup dry vermouth

1/2 cup vegetable oil

1/2 cup red wine vinegar

1 clove garlic clove, crushed

2 tablespoons onions, chopped

1 tablespoon dried basil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

1/2 teaspoon dry mustard

 

Put mushrooms in a jar.  Combine remaining ingredients and mix well.  Pour over mushrooms.  Seal and store in refrigerator.  Will keep several weeks.

 

Grilled Shrimp on the Barbie with Remoulade Sauce

Grilled Shrimp on the Barbie with Remoulade Sauce

Remoulade Sauce:

3/4 C. mayonnaise

5 tsp. stone ground mustard

4 tsp. buttermilk

2 tsp. minced celery

2 tsp. minced green pepper

2 tsp. minced onion

2 tsp. sauerkraut

1 tsp. white vinegar

1/2 tsp. paprika

1/8 tsp. ground black pepper

Minced fresh parsley

 

Shrimp seasoning:

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. ground black pepper

1/4 tsp. chili powder

1/4 tsp. granulated sugar

1/8 tsp. cayenne pepper

Dash allspice

 

6 large shrimp (21 to 25 per lb.) per skewer

Fresh lemon juice

1 T. butter, melted

Minced fresh parsley

 

Preheat your grill to high heat.  Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it. Prepare the shrimp seasoning by mixing the spices together in a small bowl. Remove the shell from the shrimp. Keep the last segment of the shell and the tail.  Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are “spooning” each other. Squeeze some fresh lemon juice over the cuddling shrimp. Brush melted butter generously over the top of the shrimp. Sprinkle a bit of the seasoning on next. Don’t use a heavy coating of seasoning. Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter over the other side of the shrimp — the flames should jump up from the butter.  Sprinkle a light coating of seasoning over the shrimp (you should have lots of seasoning left over). After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes or until browned on the other side. Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread. Sprinkle with a pinch of fresh parsley.

 

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Potato & Bacon Pie

Potato & Bacon Pie

1 pound chopped bacon

1 chopped onion

8 beaten large eggs

1 pound peeled and grated potatoes

2 3/4 C. Grated sharp cheddar cheese

1/2 tsp. black pepper

 

Preheat oven to 350 degrees. Grease a 9 x 13″ glass baking dish. Cook bacon and onion until bacon is crisp. Drain well. Combine eggs with potatoes and cheese. Mix in bacon. Pour, evenly, into baking dish. Bake about 45 minutes or until center is set. Serves 6 to 8.

Cod with Mushroom-Herb Crust and Tomato Compote

Cod with Mushroom-Herb Crust and Tomato Compote

1 T. olive oil

1 lb tomatoes, peeled, seeded, coarsely chopped

1/2 tsp sugar

8 T. (1 stick) butter, room temperature

8 oz fresh mushrooms, chopped (about 3 C.)

1/4 C. chopped shallots

1 large egg

6 T. chopped fresh parsley

1 T., 1 tsp chopped fresh thyme

1 tsp salt

1/2 tsp ground black pepper

3 C. fresh breadcrumbs made from French bread

4 garlic cloves, thinly sliced

2 shallots, thinly sliced

1 C. fish stock or bottled clam juice

(4) 6 oz cod, orange roughy or red snapper fillets

 

Make tomato compote using first three ingredients: Heat oil in heavy medium skillet over medium heat. Add tomatoes and sugar. Stir until tomatoes are very tender and mixture is thick, about 15 minutes. Season tomato compote with salt and pepper. Make fish: Melt 2 T. butter in heavy large skillet over medium-high heat. Add mushrooms and chopped shallots. Sauté until liquid evaporates and mushrooms begin to brown, about 8 minutes. Cool completely. Using electric mixer, beat 5 T. butter in large bowl until light. Beat in egg, parsley, 1 T. thyme, 1 tsp salt and 1/2 tsp pepper. Mix in breadcrumbs and mushroom mixture. Preheat oven to 450 degrees F. Sprinkle sliced garlic, sliced shallots and remaining 1 tsp thyme over bottom of 15″ x 10 x 2″ glass baking dish. Add fish stock, then fish fillets. Sprinkle fish with salt and pepper. Spoon breadcrumb mixture atop fish, covering tops of fish completely and pressing slightly to adhere (can be prepared 8 hours ahead). If prepared ahead of time, cover tomato compote and fish separately, refrigerate and reheat compote over medium-low heat before serving. Bake fish until opaque in center, about 15 minutes. Transfer to broiler. Broil just until topping is crisp and golden, about 1 minute.  Using slotted spatula, transfer fish to plates. Transfer cooking liquid to another medium skillet. Bring cooking liquid to simmer over medium heat. Add remaining 1 T. butter and whisk just until melted and well blended. Season sauce to taste with salt and pepper. Spoon sauce around fish. Spoon dollop of tomato compote alongside and serve fish immediately.

 

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Yin-Yang Cookies

Yin-Yang Cookies

yinVanilla Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup sugar

1 large egg

1 teaspoon vanilla extract

1 1/3 cups plus 1 tablespoon all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

¼ teaspoon salt

 

Chocolate Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon all-purpose flour

1/3 cup natural cocoa powder (I used Hershey’s Cocoa Powder)

½ teaspoon baking soda

¼ teaspoon salt

 

Decorations:

½ cup white chocolate chips

½ cup bittersweet chocolate chips

 

To prepare vanilla dough: Combine the butter and sugar in a large mixing bowl and use an electric mixer to beat until fluffy and smooth, about 5 minutes. Beat in the egg and vanilla extract.  In a medium bowl, sift or whisk together the flour, cream of tartar, baking soda, and salt. Gradually add dry ingredients to the butter and sugar mixture, using a spoon or an electric mixer with a paddle attachment to form stiff dough. Set aside. To prepare the chocolate dough: In a second large mixing bowl, combine butter and sugar using an electric mixer to beat until fluffy and smooth, about 5 minutes. Beat in the egg and vanilla extract. In a medium bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the butter and sugar mixture, using a spoon or an electric mixer with a paddle attachment to form stiff dough. Preparation for baking: Cover both batches of dough with plastic wrap and refrigerate for about 2 hours or until firm enough to shape. Divide each batch of dough in half. Shape each half of the vanilla dough in a log with a 1 ½ inch diameter and 8 to 9 inches long. Roll it in a piece of wax paper on the counter will help make it smooth. Using your thumbs, make an indention along one long side of the long to create an apostrophe shape. Wrap in plastic and refrigerate. Repeat the process with the chocolate dough. Remove vanilla dough from refrigerator and unwrap one piece. Invert vanilla dough into one of the chocolate ones to create a round, interlocking yin-yang log. Roll a few times to ensure they adhere. Repeat the process with the remaining logs. Wrap in plastic and refrigerate for at least 3 hours and up to overnight. The dough can also be frozen. Baking: When ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment paper. Using a serrated knife, cut the cookie dough into 1/4 –inch thick disks and arrange them about 1 ½ inches apart on the pan. Invert one white chocolate chip in the chocolate half of each cookie and a chocolate chip in the vanilla half. Bake for 8 to 10 minutes, or until cookies have spread, puffed, and begun to brown around the edges. Let them cool on the pans 5 to 10 minutes Transfer cookies to a wire rack to cool completely. Repeat with the remaining dough. Store in airtight container at room temp for up to a week or freeze up to one month.

 

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Mom’s Fruit Dip

Mom’s Fruit Dip

fruit dip1 Lg. Jar of Marshmallow Creme

16oz. Softened Cream Cheese

1 T. fresh Citrus Juice

2 tsp. finely grated (microplane) Citrus zest

Fruits suitable for dipping, cut into finger-sized sections

Soften cream cheese and beat slowly with mixer.  Add marshmallow cream and blend fully. Stir in juice and zest if desired and serve with fruit pieces. I like lime juice/zest the best.  The tartness helps offset the sweetness of the dip.

Pickled Asparagus

Pickled Asparagus

asparagus tipsThis recipe averages approximately 6.5 pints per pound of asparagus.

 

5 lbs fresh asparagus (wash and trim stem)

Lots of Ice (to quick cool after blanching)

Garlic cloves

Chili peppers (dried red peppers)

Brine – combine ingredients and bring to a boil (this is a double batch)

3 quarts water

2 quarts white vinegar

10 tbsp pickling spice

10 tbsp pickling salt

 

Sanitize canning jars and keep hot.  Clean rings if necessary.  Simmer lids in boiling water.   Prepare brine and bring to boil.  Fill canning kettle and bring to a boil.  Fill blanching pot and bring to a boil.

 

Blanch asparagus 1 ½ minutes in boiling water, transfer immediately into ice water bath to FAST COOL.

 

Fill per pint jar:

1 clove garlic

1 red chili pepper (if spicy asparagus is desired)

Asparagus spears (cut to size)

Add brine to fill line (at top of neck of jar)

 

Clean jar rim with a paper towel with rubbing alcohol.  Place hot lid on jar rim, add ring & tighten.  Process jars in a hot water bath at boil for 15 minutes, cool completely.

 

NOTE: 10 tablespoons is slightly less than 2/3 cup

Grilled Rosemary Ginger Pork Tenderloin and Peaches

Grilled Rosemary Ginger Pork Tenderloin and Peaches

2/3 C. olive oil

1/3 C. sherry vinegar

1 1/2 T. peeled, grated fresh ginger

1 T. coarsely chopped rosemary leaves, plus 4 sprigs for garnish

2 tsp. sugar substitute (recommended: Splenda)

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper flakes

2 (12-ounce) pork tenderloins, trimmed

2 firm-ripe peaches, pitted and halved

4 yellow grape or Compari tomatoes, cored and halved

12 radicchio leaves

6 C. cut romaine lettuce (about 1 large head)

1/4 C. crumbled Gorgonzola

 

Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.  When ready to cook, build a charcoal fire or preheat gas grill  Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal. Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.  To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 T. of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

 

Yield: 4 servings

Calories: 437

Fat: 27g

Fiber: 2g

 

Pineapple Cranberry BBQ Chicken

Pineapple Cranberry BBQ Chicken

1 large chicken

Salt and pepper to season

 

1 12 oz. jar of pineapple preserves

1/2 C. cranberry sauce, whole, canned

1/2 C. chili sauce

1/3 C. vinegar

1 garlic clove minced

 

Grill chicken as you normally would. Combine sauce ingredients. Baste with 1 C. sauce last 15 minutes of grilling. Serve remaining sauce warm on the side. Combine all sauce ingredients. Sauce also good on grilled vegetables.

 

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Marinated Mushroom Salad

Marinated Mushroom Salad

1 cup vegetable oil

2 tsp. salt

2 1/2 tsp. dry basil

2 1/2 tsp. Dijon mustard

1/2 tsp. pepper

1/2 tsp. paprika

5 T. white wine vinegar

4 tsp. lemon juice

2 pounds fresh mushrooms, sliced

1 1/2 cups thinly sliced green onions (green tops included)

1 quart cherry tomatoes, washed and stems removed

 

In a large bowl suitable for marinating, (glass, stainless steel or ceramic) whisk the oil, salt, basil, mustard, pepper, paprika, white wine vinegar and lemon juice. Mix in mushrooms and green onions. Cover, marinate for one hour at room temperature, stirring occasionally. Just before serving, fold in tomatoes, and place on bed of lettuce. Serves 8 – 12. This is a wonderful buffet dish or a take along to a potluck dinner.

Philly Soft Pretzels

Philly Soft Pretzels

1 T. dry yeast

1 1/4 C. warm water

3-4 C. flour

2 tsp. salt

4 tsp. baking soda

kosher or margarita salt

 

Dissolve yeast thoroughly in 1/4 C. warm water. Mix 3 C. flour and salt in large bowl. Add yeast with remaining 1 C. water. Add enough additional flour to make dough stiff. Knead 10 minutes or till dough feels elastic. Form into ball. Place in bowl and spread with butter. Cover with towel and let rise till doubled, about 45 minutes. Divide dough into 12 small balls and roll between hands (or on counter) to form a rope. Form into pretzel shapes, wetting and pinching ends firmly. Dissolve baking soda in 4 C. water and bring to a boil. Drop pretzels, a few at a time, in water and boil till they float to the top, about 1 minute. Remove and drain. Place on buttered baking sheet. Sprinkle with salt and bake at 475 for 15-20 minutes or till golden brown. Place on rack to cool.

Grilled Pepper and Onion Salad

Grilled Pepper and Onion Salad

6 red peppers (or a combination of red, yellow, and orange peppers)

2 medium red onions, each cut into 6 wedges

4 T. olive oil

3 T. balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. sugar

1/4 tsp. coarsely ground black pepper

2 bunches arugula (about 8 ounces)

Grilled Pepper and Onion Salad

Cut each pepper lengthwise in half; discard stems and seeds. With hand, flatten each pepper half. In bowl, toss onion wedges with 1 T. oil.  Place peppers, skin side down, with onion wedges on grill over medium heat. Cook peppers and onions 10 to 15 minutes, until pepper skins are blistered and onions are tender and golden, turning onions over once halfway through grilling. Transfer onions to plate. Wrap peppers in large sheet of foil and allow them to steam at room temperature 15 minutes or until cool enough to handle.  Remove peppers from foil. Peel off and discard skins. Cut peppers into 1/2-inch-wide slices. Transfer to plate with onions.  In small bowl, with wire whisk, mix remaining 3 T. oil with remaining ingredients except arugula until dressing is blended.  To serve, line platter with arugula; arrange peppers and onions on top and drizzle with dressing.

 

Yield:

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Delicious French Bistro Vinaigrette

Delicious French Bistro Vinaigrette

vina1/4 cup red or white wine vinegar
1 tablespoon Dijon mustard
1-2 tablespoons honey (taste and add second tablespoon if needed)
1 1/4 cup extra virgin olive oil
1 large shallot, finely chopped
3 cloves garlic
3 anchovy filets, chopped
pinch of Kosher salt
1/4 cup finely chopped parsley
2 tablespoons chopped tarragon
1 tablespoon chopped thyme leaves
Kosher or sea salt and freshly ground black pepper to taste

Make the vinaigrette.  Finely chop the garlic together with the chopped anchovies and a pinch of kosher salt, to almost a paste.  Add to jar with a tight lid, along with the rest of the ingredients & shake vigorously.  If you’re using a bowl, add all ingredients to the bowl except the olive oil, and while whisking, slowly drizzle in olive oil.  Season with salt and pepper to taste.  You can also make the vinaigrette in a food processor, drizzling in the olive oil while the other ingredients chop, but you’ll get a thicker, creamy dressing.  Not a bad thing, your choice. If you have time, let this vinaigrette sit at room temperature for an hour or more to let the flavors meld. Even better, make it the day before. Then put it in the fridge overnight. Take it out and let come to room temperature before serving.

 

Zesty Bean Soup

Zesty Bean Soup

2 cans black beans, undrained

1 large onion, diced

1/2 C. chopped carrots

4 cooked & chopped slices of lean bacon

3 or 4 garlic cloves, pressed or finely minced

2 tsp. ground cumin

1 can low-fat, low-sodium beef broth

1/8 tsp. each salt, black pepper, and red Cayenne pepper

1/4 C. fresh cilantro leaves only

Tabasco, optional

 

Place beans in a large saucepan over medium heat. Add onions, carrots, bacon, garlic, and cumin, and bring to a simmer. Stirring frequently, continue simmering for 5 minutes. Add the broth to the soup. Season the soup with salt and pepper. Working in batches, puree soup in a blender or with a hand blender, to the texture that you like. Return soup to saucepan, add cilantro, and cook until soup is hot. Garnish individual servings with salsa, sour cream, and cilantro.

 

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Quesadillas

Quesadillas

8” Flour Tortillas

3 C. Jack Cheese, grated

2 C. Cheddar Cheese, grated

Sliced Black Olives

Chopped Green Onion

Diced Tomatoes

 

Place tortillas on ungreased baking sheet.  Bake at 400 degrees for 1-2 minutes.  Don’t let them crisp.  Remove from oven and sprinkle half with cheese and toppings as desired.  Cover with remaining tortillas.  Return to oven and bake until cheese is melted, about 3-4 minutes.

 

Wild Rice Dressing

Wild Rice Dressing

1 (6-oz.) package long-grain & wild rice mix, prepared according to package directions

6 C. (1/2-inch cubes) Ciabatta bread or Italian rustic

1 lb. Italian sausage

2 small onions, finely chopped

4 celery ribs, finely chopped

1/4 C. butter

1 C. dried apricots, chopped

1 C. dried cherries

1/2 C. chopped Italian parsley

1/2 tsp. each salt and pepper

1 to 2 C. chicken broth, heated

 

Transfer rice mixture to a large bowl and fluff with a fork. Set aside. Place bread cubes on a large rimmed pan and toast in a 325-degree oven for 20 minutes, until dry. Set aside. Cook sausage in a large skillet over medium high heat, stirring until it crumbles and is well browned. Drain fat. Sauté onion and celery in butter in a large skillet over medium heat until tender. Combine rice, bread, sausage, sautéed vegetables, dried fruit, parsley salt and pepper in a large bowl and toss well. Drizzle warm broth evenly over dressing.  Transfer to a lightly greased 3-quart baking dish. Cover and bake dressing in a 375-degree oven for 30 minutes, uncover and bake 30 minutes more, until browned.

 

Yield:

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Frittata Saltimbocca

Frittata Saltimbocca

1 T. butter

1/4 C. sliced green onions including some tender green tops

1/4 C. (about 2 ounces) chopped prosciutto

2 ounces chopped mushrooms

6 large eggs

1 T. dry white wine

1 T. chopped fresh basil or 1/2 tsp. dried basil

3 T. chopped parsley

Freshly ground pepper

1/4 C. grated Mozzarella cheese

In a large ovenproof skillet over medium heat, melt butter. Add onions, prosciutto and mushrooms and sauté until prosciutto is crisp and vegetables are tender, about 5 minutes. Preheat broiler. In a bowl, whisk together eggs, wine, basil, parsley and pepper to taste. Pour egg mixture over vegetable-prosciutto mixture. Reduce heat to medium-low, cover, and cook until eggs are set and top is almost dry, 10 to 12 minutes. Sprinkle with Mozzarella cheese. Broil until puffy and cheese is melted, about 1 minute. Cut into wedges and serve from skillet or slide onto a warm plate.

 

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Unfuzzy Navel

Unfuzzy Navel

18-ounces peach nectar, chilled

6 T. lemon juice, freshly squeezed

18 oz. orange juice, chilled

2 to 4 dashes Grenadine

Ice cubes

 

Combine peach nectar, lemon juice, orange juice and Grenadine in a large bowl or pitcher and whisk until thoroughly blended. Cover and refrigerate until chilled. Serve in chilled Champagne flutes, garnished with a thin lemon wedge and mint. If you prefer a frozen style drink, Ladle 8 to 12 oz. of the above mixture into a blender, add ice cubes, cover and blend until slushy consistency. Serve in highball glass garnished with mint.

 

Yield:

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