Bow Tie Beef Skillet

Bow Tie Beef Skillet

1 lb. ground beef

1/2 tsp. salt

1/8 tsp. pepper

2 C. uncooked bow tie pasta

1 can diced tomatoes, drained

1 1/3 C. beef broth

1 can tomato sauce

1 T. Worcestershire sauce

3 medium yellow summer squash, thinly sliced

3/4 C. chopped green pepper

1 C. shredded parmesan cheese, divided

skillet

In a large skillet, cook beef over medium heat for 4-5 minutes or till meat is no longer pink; drain. Sprinkle with salt & pepper. Stir in the pasta, tomatoes, broth, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat; cover & simmer for 10-12 minutes.  Add squash & green pepper. Cook uncovered, 3-4 minutes longer or till pasta & veggies are at desired tenderness; stirring occasionally. Add 1/2 C. cheese. Cook 1-2 minutes longer or till cheese is melted. Sprinkle with remaining cheese.

 

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Green Bean and Potato Salad

Green Bean and Potato Salad

3 tablespoons wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon + 1 teaspoon olive oil
3 cups green beans, cut into 2″
pieces and steamed
1 pound boiled or steamed
potatoes, cut into 1/4″ slices
1/2 cup chopped red onion
1/2 cup chopped fresh dill

To prepare vinaigrette, whisk together vinegar, mustard, pepper and salt; then whisk in oil. Place green beans, potatoes and onion in a medium mixing bowl. Add vinaigrette and dill; toss thoroughly. Serve warm or at room temperature.

 

Ginger Kale Soup

Ginger Kale Soup

4 C. kale, heavy stems removed well washed & chopped

2 T. water

1 T. ginger root, peeled and mashed

1Tbsp virgin olive oil

2 T. chopped onion

2 T. flour

4 C. skim milk

1/4 T. cayenne pepper

Salt and ground pepper

Sherry

Freshly grated nutmeg

 

Place the kale in a heavy saucepan with the water. Cover and cook on medium-low heat for about 5 minutes, stirring occasionally. Add more water if necessary. When the kale is almost limp, remove it from the pot. Using a food processor or blender, blend kale along with ginger. Process for a few minutes until very fine. Heat the olive oil in the heavy saucepan. Add the onion and sauté for about 2 minutes. Whisk in the flour, being careful to keep the mixture smooth. Gradually add the milk and continue to stir. Season with salt, pepper, and cayenne. Add the kale mixture. Heat the soup until almost boiling. Ladle into bowls, and just before serving add 1 tsp.  of sherry to each bowl and mix gently. To finish, grate fresh nutmeg over each bowl.

 

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Orange, Pine Nuts, & Raisins Bulgur Salad

Orange, Pine Nuts, & Raisins Bulgur Salad

1 1/2 C. fine bulgur (available in most supermarkets or in natural food shops)

1 1/2 C. hot water

3 T. lemon juice

3 T. orange juice

1 T. grated orange rind

3 medium oranges

1/3 C. olive oil

4 scallions, chopped

1/3 C. chopped fresh mint leaves

1/3 C. chopped fresh parsley leaves

1/3 C. pine nuts, toasted

1/3 C. raisins

Salt and pepper, to taste

In a large bowl combine bulgur, water, lemon juice, and orange juice and rind. Tightly cover with plastic wrap and let mixture stand, at room temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with a fork.  While Bulgur is soaking, with a serrated knife, cut away peel and pith from oranges. Cut sections free from membranes and add to bulgur with remaining ingredients. Season salad with salt and pepper, stirring well. Let salad stand, covered, for 30 minutes before serving.

 

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Inside Out BLTs

Inside Out BLTs

Inside-Out-BLT1-1024x9008 strips premium bacon, slices crosswise into 1/8-inch strips

8 firm Roma tomatoes or green (unripe) tomatoes, cut into 1/4-inch slices

1 C. flour

3 eggs, beaten

2 C. bread crumbs or panko

3 or more T. olive oil

Salt

Freshly ground black pepper

4-ounce log goat cheese, approximately 1 1/2 inches in diameter, sliced 1/8 inch thick

24 arugula leaves, lower stems discarded

 

Cook bacon over medium heat until crispy. Drain on a paper towel. Select the 24 most uniform tomato slices and save the rest for tomorrow’s lunch. Dredge slices in flour, then in eggs, then pad down in bread crumbs. Reserve on plates, but do not stack.  In a sauté pan over medium-high heat, add 3 T. oil. When oil is hot, add as many breaded tomato slices as the pan can accommodate without them touching. Fry for approximately 2 minutes per side, or until browned and crispy. Remove from pan and drain on paper towels. Add more oil if necessary for subsequent batches.  To assemble, line up 12 fried tomato slices. Season with salt and pepper, then top each with 1 cheese slice, a mound of bacon shrapnel, and 2 arugula leaves. Cover with a second fried tomato slice. Secure with a toothpick. Let cool for a minute before serving. (Tomatoes have a surprising ability to hold the heat).

 

 

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Hearty Spinach Braid

Hearty Spinach Braid

1 (4.25-oz.) can Underwood® Deviled Ham or White Meat Chicken Spread

2 Eggs

2 oz. (1/2 cup) Shredded sharp Cheddar cheese

1 sm. Shallot, minced

Dash salt, if desired

1/8  tsp. Cracked black pepper or pepper

1 (9-oz.) pkg. Green Giant® Harvest Fresh® Frozen Spinach,  thawed, squeezed to drain

1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza Crust

1 tsp. Water

Hearty Spinach Braid

Heat oven to 375 F. In medium bowl, combine deviled ham and 1 of the eggs; mix well. Add cheese, shallot, salt and pepper; blend well. Add spinach; mix well. Unroll dough; place on ungreased cookie sheet. Starting at center, press out dough with hands to 14×9-inch rectangle. In small bowl, combine remaining egg and water; mix well. Brush egg mixture lightly over dough; reserve remaining for top of braid. Spread filling lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. With sharp knife, make cuts 1 inch apart on long sides of rectangle, just to edge of filling. Fold strips of dough alternately over filling to create braid (see diagram). Fold ends of braid under to seal. Brush  top with reserved egg mixture. Bake at 375 F. for 20 to 25 minutes or until golden brown. Cool 5 minutes.  Serve warm.

Mushroom and Onion Gratins

Mushroom and Onion Gratins

1 lb. Mushrooms, sliced thin
1/2 stick (1/4 cup) unsalted butter
1/4 C. All-purpose flour
2 lg. Onions (about 1 3/4 pounds), sliced very thin
6 tsp. Heavy cream
1 C. Grated Gruyère
1/4 C. Fresh fine bread crumbs

 

In a skillet cook the mushrooms in 2 1/2 tsp. of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes. In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tsp. of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.

 

Bloody Aztec

Bloody Aztec

1 1/2 oz tequila

1 1/2 oz creme de cacao

3/4 oz. red food coloring

Rocks glass

Cocktail shaker

Ice

 

Pour tequila and creme de cacao into a cocktail shaker.

Add ice to cocktail shaker and mix.

Pour red food coloring into the bottom of the rocks glass.

Pour the contents in the cocktail shaker into the the rocks glass. Do not stir.

 

Crock Pot Barbecue

Crock Pot Barbecue

3 lbs. chuck roast or stew meat

1 (14 oz.) bottle ketchup

1 lb. brown sugar

1 med. onion, chopped

1 tsp. salt

1/2 tsp. pepper or to taste

Dash of garlic powder to taste, optional

 

Put ketchup into crock pot.  Fill empty bottle to 1/2 full with water and add to pot.  Add onion and seasonings.  Mix well.  Trim fat from roast and cut into chunks.  Put into pot.  Set pot on low and cook all day.

 

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Pasta e Fagioli

Pasta e Fagioli

1 lb. extra lean ground beef

6 oz. Onion; chopped

7 oz. Carrots; slivered

7 oz. Celery; diced

24 oz. Tomatoes; canned, diced

1 C. cooked Red Kidney beans

1 C. cooked White kidney beans

44 oz. ff beef broth

1.5 tsp. Oregano

1 1/4 tsp. Pepper

2 1/2 tsp. Parsley; (fresh chopped)

3/4 tsp. Tabasco sauce

24 oz. Spaghetti sauce

4 oz. dry pasta Shell macaroni; or other pasta

 

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes

 

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Bloody Bull

Bloody Bull

1 oz. vodka

1/2 glass tomato juice

1/2 glass beef bouillon

1 slice lime

1 lemon wedge

 

Coat the rim with seasoned salt. Pour vodka, tomato juice, and beef bouillon over ice in a highball glass and stir. Add the slice of lime and the wedge of lemon and an olive and serve.

 

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Honey Lime Chicken

Honey Lime Chicken

1/3 C. lime juice

3 T. honey

3 garlic cloves, minced

1 T. lite soy sauce

4 4-oz. boneless, skinless chicken breasts

 

In a medium bowl, whisk together lime juice, honey, garlic, and soy sauce. Place chicken in bowl and marinate in the refrigerator for at least 20 minutes (or longer, if possible).  Prepare an indoor or outdoor grill. Remove chicken from marinade and cook over medium heat until done.

 

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Parsnip, Leek and Apple Pancake

Parsnip, Leek and Apple Pancake

3 parsnips

1 leek – thinly sliced

1 apple – grated

1 tsp flour

Pinch of cinnamon

Salt and pepper

1 T. grated parmesan

Butter

flour, egg and breadcrumbs for coating

 

Top and tail parsnips and boil with skins on until cooked through. Drain, allow to cool and scrape off skin, then mash with a fork. Cook the leeks in a little butter and oil, add grated apple and cooked through for a few minutes. Add to mashed parsnips with flour, seasoning, parmesan and a knob of butter. Form into flat round cakes. Coat in flour, then egg and breadcrumbs. Fry in butter and oil until crisp on the outside.

 

 

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Bloody Maria

Bloody Maria

1 tsp. kosher salt

1 tsp. cayenne pepper

4 oz tomato juice

2 oz tequila

1 oz liquid from Rick’s Pick’s Smokra (or pickle juice)

1 T. lime juice

1/2 tsp. fresh ground pepper

1/2 tsp. Worcestershire sauce

Dash (or more) of hot sauce

Ice

 

Mix together the salt and cayenne and pour it on a plate. Run a sliced lime around the rim of the glass and then dip the glass in the salt mixture. Set aside. Place a few ice cubes in a cocktail shaker. Add the remaining ingredients and give it a shake for about 10 seconds. Taste and make adjustments according to your tastes. Pour into salt rimmed glass and toast to a good day!

 

 

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Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms1 C. White wine

2 T. Brown sugar

1/4 C. Sliced green onion

1 tsp. Hot red pepper flakes

1/2 tsp. Salt

1/2 tsp. Oregano leaves

1/2 C. White wine vinegar

2 Cloves garlic, minced

1/4 C. Diced red pepper

1 lb. Small fresh mushrooms, trim

1/4 tsp. Ground black pepper

 

Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 C. microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transfer to covered jar or container. Refrigerate up to 1 week.

Poor Man’s Shrimp Bisque

Poor Man’s Shrimp Bisque

1/2 lb shrimp, peeled and cut into thirds, shells reserved

4 cups homemade chicken broth (or canned if you don’t have any made)

6 cups water

2 tablespoons butter

1 small onion, chopped

3 cloves garlic, chopped

1/4 cup flour

Pinch of cayenne pepper

1/2 cup milk

1/4 cup tomato paste

Salt and pepper to taste

 

Melt the butter in a large pot, add onions, garlic, and flour, and cook for a minute or so. Add chicken broth and water. Stir until the flour dissolves into the liquid. Drop in the shrimp shells and bring it to a boil. Cook for about 10 minutes, then scoop out the shrimp shells and discard. Add cayenne pepper, tomato paste, and shrimp, and cook for 5 more minutes. Scoop out the shrimp with a slotted spoon, and place in a blender. Make sure you don’t fill the blender too much, and be really really careful – it’s going to be hot. Blend until smooth. Now add the pureed mixture back into the pot of stock, and also pour in the milk. Cook for about 3 minutes, stirring until thickened. Season with salt and pepper.

 

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Italian Herb Bread

Italian Herb Bread

1 1/3 C. Water

3 T. Powdered Milk

1 1/2 tsp. Salt

3 T. Sugar

3 T. Shortening

3 3/4 C. Bread Flour

1 1/2 tsp. Dried Marjoram

1 1/2 tsp. Dried Basil

1 1/2 tsp. Dried Thyme

2 tsp. Yeast

 

Place ingredients into the bread machine pan in order listed.  Select the rapid bake setting.

 

Quinoa and Wild Rice Stuffed Squash

Quinoa and Wild Rice Stuffed Squash

quin10 to 12 Sweet Dumpling, Carnival, or Delicata squash (about 3/4 lb. each)

1/2 C. chopped pecans

1 T. olive oil

2 onions (1 lb. total), chopped

2 C. chopped celery

5 1/4 C. vegetable broth

1 1/2 C. wild rice, rinsed and drained

2 T. chopped fresh sage leaves or 2 tsp. dried rubbed sage

1 1/2 C. quinoa, rinsed and drained

2/3 C. chopped dried apricots

1/3 C. chopped dried cherries

1/3 C. chopped dried cranberries

Salt

 

Rinse squash, pierce each with a fork several times, and set in a 10- by 15-inch pan. Add 3/4 C. water to pan and cover tightly with foil. Bake in a 350° oven until the squash are tender when pierced, 45 minutes to 1 hour. Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes. Remove from pan. Add olive oil, onions, and celery to the pan; stir over medium-high heat until the onions are limp, about 6 minutes. Add vegetable broth, wild rice, and sage. Bring to a boil over high heat. Cover, reduce heat, and simmer for 40 minutes. Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer. Stir in apricots, cherries, cranberries, and pecans. Add salt to taste. Keep warm until squash are ready. When the squash are cooked, hold with a thick towel to protect hands, and cut 1/2 to 3/4 inch off tops (or sides of Delicata) to form lids. Scoop out and discard seeds. If needed, trim a little off squash bases so they sit steady and level. Mound grain stuffing into squash cavities. Set squash lids on filling and serve, adding salt to taste.

 

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Potatoes Romanoff

Potatoes Romanoff

4 potatoes, quartered
1 tbsp. butter
1 c. low-fat sour cream
4 whole green onions, sliced
1 1/4 C. shredded low-fat cheddar cheese, shredded
1 tsp. salt
1 dash pepper
paprika to taste

Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes.

Sage Turkey Cutlets with Squash

Sage Turkey Cutlets with Squash

2 lb peeled, precut butternut squash, chopped into 3/4″ chunks

4 thin turkey cutlets (4–6 oz each), halved

1/2 tsp salt

8 whole fresh sage leaves

1 tbsp extra virgin olive oil

1/4 C balsamic vinegar

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Directions

Steam squash until tender when pierced with fork, about 10 minutes. Season cutlets with 1/4 teaspoon of the salt and black pepper to taste. Press sage leaf into center of each. Heat 1 1/2 teaspoons of the oil in skillet over medium high heat. Add 4 cutlets, leaf side down. Cook 1 to 1 1/2 minutes, until edges whiten. Flip and cook through. Repeat with remaining oil and cutlets. Set aside. Pour vinegar into skillet. Cook until reduced by half, about 2 minutes. Place squash in medium bowl, mash with fork, and season with remaining salt and pepper to taste. To serve, divide squash among 4 plates and top with 2 cutlet pieces and a drizzle of balsamic sauce. Serve with green salad, if desired.

 

Yield: 4 servings

Calories: 264

Fat: 5g

Fiber: 5g

 

 

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Soy Ginger Chicken

Soy Ginger Chicken

4 bone-in chicken drumsticks, skin removed

4 bone-in chicken thighs, skin removed

1/3 C. soy sauce

2 T. dark brown sugar

2 medium carrots, thinly sliced crosswise

5 garlic cloves, thinly sliced

2/3 C. fresh chopped cilantro plus extra for garnish

2-inch piece fresh ginger, peeled and cut into thin strips

5 scallions, thinly sliced on the bias, plus extra for garnish

1 T. balsamic vinegar

1 tsp. ground coriander

1/2 tsp. ground pepper

1 T. cornstarch

 

To prepare for freezer: In gallon zip-lock bag, combine chicken, soy sauce, brown sugar, carrots, garlic, cilantro, ginger, scallions, vinegar, coriander, and pepper.  Squeeze out excess air and seal. Place sealed bag into another bag for safety. Label, date, and store in freezer until ready to serve.  When ready to serve: Thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 5 to 6 hours.  Just before serving, set slow cooker to high. In a large measuring C. combine cornstarch with 1 T. water. Add 1 C. of cooking liquid and stir to combine. Pour mixture back into slow cooker, cover, and cook 2 minutes longer, or until sauce is thickened. Garnish with cilantro and scallions and serve with white rice.

 

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Snow Peas Canton

Snow Peas Canton

1 T. peanut oil

4 to 5 fresh garlic cloves, minced

1/2 pound pea pods, trim ends, remove strings

5 ounces bamboo shoots, sliced, drained

8 ounces water chestnuts, drained, sliced

1/4 C. canned or fresh chicken broth

2 tsp. soy sauce

1 tsp. cornstarch

2 tsp. water

 

Heat oil in a large skillet or wok.  Sauté garlic until light brown.  Add peas, bamboo shoots and water chestnuts.  Stir-fry one minute.  Add chicken broth and soy sauce.  Cover and cook another minute.  Combine cornstarch and water.  Stir into skillet.  Cook over high heat until sauce thickens and appears glossy, about 1 minute.

 

Spicy Black Bean Corn Casserole

Spicy Black Bean Corn Casserole

SpicyBlackBeanCorn2 small cans diced green chiles

1 C. salsa

1/2 C. chopped scallions

1/2 C. chopped cilantro

2 cans black beans, rinsed and drained

2 cans corn with red and green bell peppers, drained

2 10-ounce cans enchilada sauce

2 C. shredded Mexican cheese blend or cheddar cheese

1 16-ounce box cornbread mix

2 eggs

Sour cream for garnish

Chopped fresh cilantro for garnish

 

To prepare for freezer:  In a gallon zip-lock bag, combine 1 can green chiles, salsa, scallions, cilantro, beans, corn, and enchilada sauce.  Squeeze out excess air and seal. Place sealed bag into another bag for safety. Place cheese in a separate bag and add to larger bag. Label, date, and store in freezer until ready to serve. When ready to serve: thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 4 hours. Combine remaining can of chiles, eggs, and cornbread mix and mix well. Drop by spoonfuls into top of hot slow cooker, cover, and cook for 1 hour or until cornbread is done. Sprinkle cheese over the top, cover, and cook until cheese is melted. Garnish with sour cream and fresh sliced cilantro.

 

Yield: 8 servings

Calories: 540

Fat: 21g

Fiber: 8g

 

 

Tortilla Soup with Pasilla Chile and Avocado

Tortilla Soup with Pasilla Chile and Avocado

bayless6 corn tortillas

vegetable oil to a depth of 1/2 inch for frying

4 garlic cloves, peeled and left whole

1 small white onion, sliced

2 dried pasilla (or 1 dried ancho) chiles, stemmed, seeded and torn into several flat pieces

One 15-ounce can good-quality whole tomatoes in juice, drained or 12 ounces (2 medium-small round) ripe tomatoes, cored and roughly chopped

6 C. good chicken broth

1 large sprig fresh epazote if you have it

6 ounces Mexican queso fresco or other crumbly fresh cheese*

1 large ripe avocado, peeled, pitted and cut into 1/2-inch cubes

1 large lime, cut into wedges

 

*Such as salted, pressed farmer’s cheese or feta cheese, cut into 1/2-inch cubes or 6 ounces Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 1 1/2 C.)

 

FRYING THE TORTILLAS. Cut the tortillas in half, then into 1/4-inch strips. In a medium-large (4-quart) saucepan, heat the 1/2 inch of oil over medium to 350 degrees F. (Using a thermometer is most accurate, but there are other reliable clues: the oil releases that “hot oil” aroma and its surface begins shimmering. Without a thermometer, test the edge of a tortilla strip to insure that it sizzles vigorously. Remember smoking oil is dangerously overheated and will give the tortilla strips a bad taste.) Add half the tortilla strips. Stir around in the oil nearly constantly until they are golden-brown and crispy. With the slotted spoon, scoop them out and drain on paper towels. Repeat with the remaining tortillas.  OTHER PRELIMINARIES. Pour off all but a thin coating of hot oil in the saucepan and return to the heat. Add the garlic and onion to the oil and cook, stirring regularly, until golden, about 7 minutes. Use a slotted spoon to scoop out the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible. Transfer garlic and onion to a blender or food processor. Add the chile pieces to the hot pan. Turn quickly as they fry, toast and release a delicious aroma – about 30 seconds in all. Too much frying/toasting will make them bitter. Remove and drain on paper towels. Set the pan aside.  THE BROTH. Add the tomatoes to the blender containing the garlic and onion, and process to a smooth puree. (If using fresh tomatoes, strain the puree to get rid of the pieces of tomato skin.) Set the saucepan over medium-high heat. When hot, add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and epazote, bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes. Taste and season with salt, usually 1/2 tsp. depending on the saltiness of your broth. SERVING THE SOUP. When you’re ready to serve, divide the cheese and avocado among the soup bowls. Ladle a portion of the broth into each bowl, top with a portion of the tortilla strips and crumble on a little toasted chile. Carry these satisfying bowls of soup to the table and offer your guests wedges of lime to squeeze in to their liking. WORKING AHEAD: Steps 2 and 3 can be completed several days ahead (which means you’ll have the soup virtually ready to serve). The tortilla strips (Step I) will begin to taste stale if not fried the day they’re served. Store made-ahead soup in the refrigerator, covered.

 

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Marinated Shrimp with Artichokes

Marinated Shrimp with Artichokes

1 lb. prepared shrimp (cooked, peeled, de-veined, tails removed)

2 C. quartered canned artichoke hearts, drained

1/2 C. Italian parsley, minced

1 C. Italian dressing

 

Mix ingredients, Cover and refrigerate for at least 12 hours to allow flavors to marry, stirring occasionally. Serve with toothpicks.

 

 

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Wild, Double-Cut Boar Chops with a Wild Blueberry, Balsamic and Sage Sauce Reduction

Wild, Double-Cut Boar Chops with a Wild Blueberry, Balsamic and Sage Sauce Reduction

3 T. olive oil

2 T. minced shallots

1 tsp. minced garlic

8 ounces wild blueberries, washed and stemmed

1/2 C. balsamic vinegar

10 ounces veal reduction

1 T. plus 1/2 tsp. salt

1 3/4 tsp. fresh cracked black pepper

2 T. chopped fresh sage leaves

1 T. unsalted butter

6 (10-ounce), double-cut boar chops (2 ribs each)

 

Preheat the oven to 400 degrees F. Set a 1-quart saucepan over medium heat and add 1 T. of the olive oil. Once the oil is hot, add the shallots to the pan and saute for 30 seconds. Add the garlic and saute for an additional 30 seconds. Place the blueberries in the pan and cook, stirring often, for 2 minutes. Add the balsamic to the pan and bring to a boil. Continue to cook the balsamic until it is nearly completely reduced, about 3 minutes. Add the veal reduction to the pan along with 1/2 tsp. of the salt, and 1/4 tsp. of the pepper. Bring the sauce to a boil, and reduce to a simmer. Place the sage in the pan with the sauce and cook for 5 minutes. Remove from the heat and add the butter to the pan, swirling the pan to dissolve the butter. Set a 12-inch saute pan over medium-high heat. Once the pan is hot, add the remaining 2 T. of olive oil to the pan. Season the boar chops on both sides, with the remaining T. of salt and 1 1/2 tsp. of pepper. Place the boar chops in the pan and sear until well caramelized, about 3 minutes. Turn the chops over and sear for 2 minutes more. Place the saute pan in the oven and roast until the boar reaches an internal temperature registers 145 degrees F on an instant-read thermometer, about 18 to 20 minutes. Alternatively, you can grill the chops. Remove the boar from the oven and serve with the blueberry sauce.

 

 

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Wienerschnitzel/Schweineschnitzel

Wienerschnitzel/Schweineschnitzel

1 1/2 lb. veal or pork cutlets

Flour

3 T. grated Parmesan cheese

2 eggs

1 tsp. minced parsley

1/2 tsp. salt

1/4 tsp. pepper

2 T. milk

1 C. fresh breadcrumbs

6 T. butter

4 slices lemon

 

Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4″ – 3/8″). Dip meat into flour and coat. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour. Cook breaded cutlets in butter until golden brown on both sides. Pour pan juices over cutlets and serve with lemon slices.

 

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Lemon-Lime Soda Pop

Lemon-Lime Soda Pop

Lemon-Lime Soda Pop2 T. lemon juice

1 T. lime juice

1/4 C. plus 1 T. thawed apple juice concentrate

3 ice cubes

1 C. soda water

Combine everything in a glass and stir. Add more ice if desired.

 

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Zucchini Relish

Zucchini Relish

2 bunch Radishes, coarsely shredded (about 2 C.)

2 medium Zucchini, coarsely shredded (about 3 1/2 C.)

1/2 C. Cider Vinegar

2 T. Olive Oil

1/2 tsp. Salt

4 T. Brown Sugar Twin

 

At least one hour before serving (up to a day ahead), mix all ingredients along with salt to taste.  Cover and refrigerate, stirring occasionally.  Delicious with grilled hamburgers, hot dogs and steak.  Bring on the BBQ!

 

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Hide and Seek Muffins

Hide and Seek Muffins

strawberrymuffins11 ½ C. Flour

2 tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Salt

¼ C. Sugar

2 Eggs

1 C. Milk

½ tsp. Vanilla

4 T. melted Butter

12 medium Strawberries

2-3 T. Sugar

Sift together all dry ingredients into a medium size bowl.   Preheat oven to 375.  Place muffin papers in tin.   Breaks eggs into a second bowl.  Add milk, vanilla and melted butter.  Whisk about 20 times.  Pour milk mixture into the flour mixture.  Mix with the spoon “until the flour is all gone”.  Fill muffin papers halfway (use a ¼ C measure).  Roll a strawberry in sugar the put it in the center of the muffin, pushing it down into the batter.  Bake 15 to 20 minutes, or until a toothpick inserted all the way down comes out clean. Remove from pan to cool and let sit at least 10 minutes before eating.

 

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Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins

Cranberry Upside-Down MuffinsCranberry Sauce:

1 1/2 cups (170 grams) fresh or frozen cranberries

3/4 cup (150 grams) granulated white sugar

1 tablespoon orange juice or water

1 tablespoon grated orange zest

Muffin Batter:

2 cups (280 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (240 ml) milk

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

4 tablespoons (57 grams) unsalted butter, melted and cooled

Orange Zest

 

Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Butter well or spray, with a non stick vegetable spray, 12 muffin tins. Cranberry Sauce: In a medium sized saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dissolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter. Muffin Batter: In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  In a separate bowl, mix together the milk, egg, vanilla extract, and melted and cooled butter.  Add the milk and egg mixture to the flour mixture. Stir just until combined. Do not over mix the batter or the muffins will be tough when baked.    Evenly divide the cranberry mixture among the 12 well greased muffins cups and then evenly spoon the batter over the cranberry sauce. Place in the oven and bake for about 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool for about 2 minutes, and then invert them onto a cooling rack so the cranberry topping is face up.

 

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Verbena Martini

Verbena Martini

1 C. dry white wine

1 C. water

2 T. sugar

1 T. honey

Zest and juice of 1/2 lemon

Zest and juice of 1/2 lime

12 leaves lemon verbena

2 1/2 ounces citrus rum or citrus vodka

Verbena leaves, for garnish

 

In a large pot, add wine, water, sugar, honey and the lemon and lime zest and juice and bring to a boil. Remove from heat. Add verbena leaves and steep at least 12 hours. This makes enough verbena syrup for 25 drinks. For 1 verbena martini, mix 1 ounce of the verbena syrup with the citrus rum or citrus vodka. Shake and strain into martini glass. Use extra verbena leaves for garnish.

 

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Grilled Salmon in a Thai Green Curry Bath

Grilled Salmon in a Thai Green Curry Bath

4-6 Salmon Fillets (with skin)

1/2 C. Green Curry Paste

2 cans coconut milk

1/2 C. (or to taste) brown sugar

1 T. each minced garlic, lemongrass and ginger

6 Kaffir lime leaves in a fine Chiffonade

Juice of 1 lime

Cilantro roughly chopped

Bean sprouts

2 C. jasmine rice

 

Rinse rice until water runs clear and bring to a boil in 3 C. water. Reduce heat and simmer 18 minutes. Pre Heat grill on High for 15 minutes minimum. Be sure grate is clean. Warm aromatics in a T. of oil until fragrant. Add curry paste, sugar and coconut milk (be sure to shake cans before opening) and bring to a simmer. Add lime juice and Kaffir lime leaves. Season fillets with salt and pepper. Brush Salmon on skin side liberally with vegetable oil and place on hot grill. Cover and cook 4-6 minutes until the sides of fish begin to look cooked. Brush top of salmon and spatula with oil, and flip. Cook 2 minutes, then rotate 1/4 turn (if crossed grill marks are desired) and cook 2 minutes more. Check for doneness by Remove salmon from grill and allow to rest while you prepare plates. Mold rice with a Ramiken on plate, set salmon on top and spoon sauce around plate. Garnish with cilantro and sprouts.

 

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Grilled Quesadillas

Grilled Quesadillas

Grilled Quesadillas8 10 inch flour tortillas

6 oz. jack or cheddar cheese, thinly sliced

3 to 4 plum tomatoes, thinly sliced

3 to 4 fresh or pickled jalapeno chilies, thinly sliced

4 scallions, finely chopped

1/2 C. Fresh cilantro sprigs

3 T. melted butter

Set up the grill for direct grilling and preheat to medium-high. Place the tortillas on the grill and warm just until pliable, 10 seconds per side. Transfer the tortillas to a work surface. Arrange a few cheese, tomato, and chili slices on half of each tortilla. Top with scallions and cilantro. Fold the tortillas in half. Brush on both sides with melted butter. The quesadillas can be prepared an hour or 2 ahead to this stage. Return the quesadillas to the grill and grill until the tortillas are golden-brown and the cheese is slightly melted, 1 to 2 minutes per side. Take care not to let the quesadillas burn. Serve at once either whole or cut into wedges.

 

Variations: You can stuff quesadillas with just about anything-goat cheese and sun-dried tomatoes, gouda cheese and roasted peppers, sliced grilled chicken, fish, or pork. You could also use corn tortillas instead of flour. The possibilities are limited only to your imagination.

 

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Layered Fruit Gazpacho

Layered Fruit Gazpacho

gaz10 ounces frozen raspberries, thawed

2 tablespoons honey

12 ounces unsweetened lemon-lime sparkling water

5 kiwis, peeled

1 teaspoon lime juice

1 cup roughly chopped cantaloupe

4 kiwi slices, for garnish

 

In the basin of a food processor or blender, combine raspberries and honey. Pulse or blend until pureed. Strain raspberry puree through a fine mesh sieve and discard seeds. Mix in lemon-lime sparkling water and set aside. Combine the peeled kiwi and lime juice in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside. Add the cantaloupe in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside. To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with cantaloupe puree and raspberry puree. Garnich with kiwi slices.

 

Layered Gazpacho

Layered Gazpacho

In a clear decorative jar with a screw-top lid or a clear trifle bowl, layer the following ingredients in the order given, tamping down lightly after adding each layer:

 

2 C. sliced celery

2 C. chopped yellow pepper

Handful of Kalamata olives

2 C. chopped red pepper

1 large chopped white onion

2 C. chopped green peppers

Handful of Spanish olives

2 C. peeled, halved lengthwise and sliced cucumber

 

Drizzle extra virgin olive oil and Red wine vinegar over the vegetables, seal with lid, and turn the jar side to side, up and down, until the oil and vinegar is mixed through all layers. Refrigerate until ready to use, serving chilled.  Between each layer you may sprinkle lightly with salt and pepper, if desired.

 

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Gratin of Scallops & Chives

Gratin of Scallops & Chives

Gratin of Scallops & Chives1oz. Dried porcini mushrooms  (you can use fresh if in season!)
1 C. Hot water

1 tsp. Olive oil
1 lg. Garlic clove, minced
1/4 C. Brandy
12 lg. Sea scallops, halved horizontally
3 tsp. Chopped fresh chives

1/4 C. Fresh white breadcrumbs

 

Place porcini in medium bowl. Pour hot water over. Let stand until porcini are soft, about 30 minutes. Remove from water; squeeze any liquid back into bowl. Chop porcini. Reserve soaking liquid. Preheat broiler. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 10 seconds. Add porcini and 1/2 cup reserved soaking liquid, leaving any sediment in bottom of bowl. Add brandy; simmer until almost all liquid evaporates, about 3 minutes. Add scallops and chives; sauté until scallops are almost cooked through, about 2 minutes. Season with salt and pepper. Transfer scallop mixture to 9-inch round gratin dish. Sprinkle breadcrumbs over. Broil until breadcrumbs are golden, watching closely to avoid burning, about 3 minutes. Serve hot.

 

Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

1 can (15 ounces) diced tomatoes

1/4 teaspoon ground black pepper

1 1/2 teaspoon chili powder

1 1/2 teaspoon ground cumin

2 teaspoons worcestershire sauce

1/2 teaspoon hot pepper sauce

2 teaspoons olive oil

1 pound boneless, skinless chicken breasts, cut into 1″ pieces

1 medium onion, chopped

1 or 2 jalapeño chile peppers, chopped

2 garlic cloves, minced

2 cans (14.5 onces each) reduced-sodium chicken broth

1/4 cup all purpose flour

1/2 cup water

1/3 cup fat free sour cream

1/3 cup chopped fresh cilantro

4 ounces reduced-fat tortilla chips, crushed

 

In a food processor or blender, combine the tomatoes (with juice), black pepper, chili powder, cumin, Worcestershire sauce, and hot-pepper sauce. Process to a smooth, thick consistency and set aside. Warm the oil in a large pot over medium high heat. When hot, cook the chicken, onion, jalapeño pepper, and garlic, stirring frequently, for 5 minutes, or until the chicken is no longer pink and the onion is softened. Reduce the heat to low, add the tomato mixture and broth, and simmer, uncovered, for 15 minutes. Meanwhile, in a small bowl, whisk together the flour and water until a smooth paste forms. Add to the soup and raise the temperature if necessary to keep the soup just barely boiling. Simmer for 5 minutes. Remove from the heat, add the sour cream, and stir until well blended. Stir in the cilantro, garnish with the tortilla chips, and serve.

 

 

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Kapusniak Polish Sauerkraut Soup

Kapusniak Polish Sauerkraut Soup

2 pounds smoked pork shanks

1 quart water

1 onion, well browned

1 quart sauerkraut juice

1/4 C. sugar

1/4 C. cream

1 egg

1 T. flour

3/4 C. milk

 

Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg; add flour, milk and cream. Add to soup and bring to a boil. Serve with potato

 

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Cream Cheese Spread

Cream Cheese Spread

8oz. Non-Fat Cream Cheese, room temperature

1/2 C. Light Sour Cream

1 tsp. Dried Onion

1 tsp. Parsley

1 tsp. Basil

1/4 tsp. Each: thyme and garlic powder

1/8 tsp. Pepper

 

Mix all ingredients and chill.  Use as a dip for vegetables or spread over celery and cucumber slices.  Also makes a good filling for cucumber sandwiches.