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.

 

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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.

 

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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.

 

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Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

4 duck breast halves, boned

2 cloves garlic, peeled and minced

1 lime, zested and juiced

2 T. sorghum or firmly packed brown sugar

Salt and pepper

 

With a sharp knife, score the skin on each duck breast, but don’t cut through to the meat. In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour. Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.

 

Wild Rice-Dried Cherry Pilaf:

 

2 T. olive oil

1 medium onion, peeled and finely chopped

1 C. wild rice

3 C. chicken broth

1/2 C. long-grain white rice

1/2 C. dried cherries

1 T. sorghum

Salt and pepper

 

In a covered casserole, heat the olive oil over medium heat and sauté the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.

 

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Sweet ‘n’ Spicy Lebkuchen

Sweet ‘n’ Spicy Lebkuchen

1 C. almonds

1 C. packed light brown sugar

1/4 C. honey

sweet-n-spicy-lebkuchen-christmas-recipe-photo-420-FF1105COVA991/4 C. unsulfured molasses

1 large egg

Finely grated zest of 1 orange

1/2 C. dark raisins

2 T. coarsely chopped crystallized ginger (optional)

1 3/4 C. flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

Confectioners’ sugar, for glaze

 

Toast the almonds in a medium-size nonstick skillet over medium-high heat for 6 minutes and set them aside.  With an electric mixer set on medium speed, beat together the brown sugar, honey, molasses, egg, and orange zest in a mixing bowl until smooth.  Combine the almonds, raisins, and crystallized ginger, if you’re using it (for extra zip), in a food processor. Pulse repeatedly to finely chop the mixture. (You can also finely chop the ingredients by hand.) Stir the nut mixture into the sugar mixture.  Sift the flour, baking soda, spices, and salt into a separate medium-size bowl. Then stir the dry mixture into the liquid a third at a time, stirring well after each addition. The dough will be quite dense and sticky.  Scrape the dough onto a well-floured 3-foot-long sheet of plastic wrap. Generously flour the dough. Then, using floured hands, knead the dough several times to smooth it. Flatten the dough into a 1-inch-thick square and wrap it in the plastic. Slide the dough into a plastic bag or wrap it in aluminum foil and chill it until firm, several hours or overnight.  Heat the oven to 350 degrees. Line a baking sheet (preferably not a dark one) with parchment or lightly greased aluminum foil. Set the sheet aside. Transfer the dough to a generously floured sheet of waxed paper and roll it into a 1/4-inch-thick rectangle or square. Cut the dough into cookies that measure about 2 inches square.  Transfer the squares to the baking sheet, spacing them about an inch apart. Bake the cookies on the center oven rack for 12 to 13 minutes, 1 sheet at a time. When done, the cookies will have formed a crust, but they should still feel soft to the touch. (Tip: The cookies stay chewier if you bake them less and put them in an airtight container while they’re still slightly warm. If your family prefers a crisper cookie, just bake them a little longer and let them cool completely before you store them.) Transfer the cookies to a wire rack and, while they are still quite warm, dredge them in confectioners’ sugar. When they’ve cooled completely, dredge them once more. Makes about 18 to 24 cookies.

 

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Shrimp and California Peach Kabobs

Shrimp and California Peach Kabobs

Recipe-ShrimpandCaliforniaPeachKabobs¼ C. extra virgin olive oil

2 cloves garlic, minced

2 T. chopped fresh herbs (combination such as basil, marjoram, rosemary and thyme)

3 California peaches, pitted

1 pound large peeled and deveined shrimp

1 lemon, halved and thinly sliced

Freshly ground salt and pepper to taste

Heat oil in a small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow the garlic to brown. Remove from heat immediately and stir in herbs; set aside. Cut peaches into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat for 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.

 

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Spicy Shrimp Crisps

Spicy Shrimp Crisps

3/4 lb. Cooked shrimp, chopped
2 tsp. finely chopped green onion

2 tsp. finely chopped red bell pepper

1 tsp. Season-All Seasoned Salt, divided

1 tsp. Parsley Flakes

1/2 tsp. Dry Ground Mustard

1/4 tsp. Celery Seed

2 tsp. Water

2 tsp. Olive Oil

1 Egg White

6 slices Bread, lightly toasted

Mayonnaise

Combine first 10 ingredients. Trim crusts from bread slices. Spread lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices. Cut each slice into four triangles. Place triangles on a large baking sheet coated with cooking spray. Bake at 350 degrees F for 8-10 min.

 

Grilled Veggies

Grilled Veggies

2 lb. button mushrooms
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks

1 C. dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 C. sherry vinegar
1 tsp. green peppercorns
1/3 C. extra virgin olive oil
1 T. chopped fresh thyme
Salt
Freshly ground black pepper

Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a small sauté pan over high heat and reduce until about 1 T. of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes.  In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

gritd

2 cups water

2 cups reduced-fat milk

1 cup grits

2/3 cup shredded smoked cheddar cheese

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

4 slices heirloom tomatoes

 

Bring the water and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30-45 minutes.  Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper. Divide the grits into four large ramekins that have been sprayed with oil or cooking spray. (If you don’t have large ramekins or mini cocottes, about 6 small ramekins will work.) Top each ramekin with a slice of tomato, lightly spray the tomato with oil, and then sprinkle a little additional salt and pepper on top. Place ramekins on a baking sheet and broil for 5-10 minutes, or until the tomato is softened and starting to blister.

Orange-Pistachio Wild Rice Salad

Orange-Pistachio Wild Rice Salad

2/3 C. brown rice

2/3 C. wild rice

3 C. low-sodium chicken broth

1 orange, peel and pith removed, segmented and sliced (about 2/3 C.)

10 large basil leaves, sliced into ribbons (about 1/3 C.)

1/4 C. minced red onion

3 T. chopped pistachios, lightly toasted

1 tsp. finely grated orange zest

For the dressing:

1/3 C. red wine vinegar

1/4 C. olive oil

1 T. orange juice

1 1/2 tsp. Dijon mustard

1 tsp. honey

1/4 tsp. salt

 

Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely. When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate. For the dressing: Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate. Pour over rice mixture and toss to incorporate.

 

Yield:  6 servings

Calories:  300

Fat:  14g

Fiber: 3g

Skillet Scallion & Chile Corn Bread

Skillet Scallion & Chile Corn Bread

1 1/2 C. stone ground Cornmeal, fine grind preferred

1 C. Flour

2 T. sugar

1 T. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Salt

1 2/3 C. Buttermilk

6 T. Butter, melted

1/4 C. Vegetable Oil

2 large Eggs, beaten

1 Red Serrano or Jalapeno Pepper, stemmed, seeded, and minced

1/3 C. minced Scallions

3 T. minced Cilantro

1 T. minced Chives

 

Oil a 9” cast iron skillet well.  Combine cornmeal, flour, sugar, baking powder, baking soda and salt and sift into the howl of an electric mixer.  Combine buttermilk, melted butter, oil and eggs in another mixing bowl.  With mixer running on low or with a wooden spoon, add buttermilk mixture to the dry ingredients and mix well.  Scrape sides of bowl once.  Add chile pepper, scallions, cilantro and chives; mix briefly.  Let batter rest for 15 minutes.  Preheat oven to 400 degrees.  Heat skillet in the preheated oven for 5 minutes.  Pour batter into hot skillet.  Bake for 30 minutes or until a toothpick comes out clean.  When done, turn corn bread out of the pan onto a rack and let cool slightly before serving.

 

 

Yield:

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Fat:

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Crock Pot Viennese Coffee

Crock Pot Viennese Coffee

3 C. strong freshly brewed hot coffee

3 T. chocolate syrup

1 tsp. sugar

1/3 C. heavy cream

1/4 C. crème de cocoa or Irish cream optional

Whipped cream

Chocolate shavings for garnish

 

Combine coffee, chocolate syrup and sugar in a slow cooker. Cover and cook on low 2 to 2 1/2 hours. Stir in heavy cream and crème de cocoa if using. Cover and cook 30 minutes or until heated through. Ladle coffee in to coffee cup. Top with whipped cream and chocolate shavings.

 

 

Yield:

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Spicy Lemongrass Chicken Soup

Spicy Lemongrass Chicken Soup

lemongrass2 chicken breasts cut into bite-sized pieces
1 can coconut milk
2 1/2 C water
1 inch ginger root, peeled and sliced
2 limes (one for zesting, another for juicing)
1 lemongrass stalk, trimmed and cut in half
2 red chili peppers, deseeded and cut in half

1 T. light brown sugar
2 T.  fish sauce
4 oz of sliced mushrooms
Salt and pepper taste
Cilantro for garnish

Pour the coconut milk & water into a pan. Add the ginger root slices, lime zest, lemongrass, chilis, sugar, fish sauce and lime juice. Bring to a simmer and let it simmer for 8 minutes.
Add the chicken, letting let it all cook for another 8 minutes.
Add the mushrooms and continue to simmer for another 5 minutes or so.
Don’t forget to taste the soup along the way and season as necessary. You may want to remove a piece of chicken to ensure it is cooked thoroughly, too.
Before serving, remove the chilis, lemongrass and ginger as best you can. Then garnish each bowl with fresh cilantro before serving.  T

 

 

 

 

Sausage and Fennel Ragout with Creamy Polenta

Sausage and Fennel Ragout with Creamy Polenta

Sausage and Fennel Ragout with Creamy Polenta

2 T. extra-virgin olive oil (EVOO)

1 lb. bulk sweet Italian sausage

1 large red onion, thinly sliced

1 large fennel bulb, cut in half lengthwise, cored, and thinly sliced

4 garlic cloves, chopped

2 T. fresh thyme leaves (4 sprigs, stripped and chopped)

salt and freshly ground black pepper

1 quart chicken stock or broth

1 C. milk

3/4 C. dry white wine

1/4 C. fresh flat-leaf parsley leaves, chopped

1 C. quick-cooking polenta (found in Italian foods or specialty foods aisles)

2 T. unsalted butter

1/2 C. grated Parmigiano-Reggiano, plus some for garnish

 

Heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the sausage, breaking it up with the back of a wooden spoon, and cook until browned, 4-5 minutes. Add the red onions, fennel, garlic, thyme, salt and pepper. Continue to cook, stirring frequently, for about 4 minutes, or until the veggies wilt and the onions become translucent. While the veggies are cooking, start the polenta. In a sauce pot combine 2 1/2 C. chicken stock and 1 C.  milk. Season the liquid with salt and pepper. Place over medium-high heat and bring up to a simmer. Once the veggies have wilted, add the white wine and remaining chicken stock to the skillet. Turn the heat to high and bring up to a simmer. Cook to reduce the liquids by half, about 4-5 minutes. Stir in the chopped parsley. To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together. Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more warm chicken stock or milk. Serve the polenta in a shallow bowl and top with a helping of the sausage and fennel ragout. Garnish with more grated Parmigiano-Reggiano

 

Yield:

Calories:

Fat:

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Orange Upside Down Cheesecake

Orange Upside Down Cheesecake

1 envelope unflavored gelatin

1 1/2 C. unsweetened orange juice

1/4 C. sugar

2 C. orange segments

1 envelope unflavored gelatin

1/2 C. unsweetened orange juice

24 oz. Softened cream cheese

1 C. sugar

2 tsp. Grated orange peel

1 C. Whipped whipping cream

1 C. vanilla wafer crumbs

1/2 tsp. cinnamon

3 T. Melted margarine

 

Soften Gelatin in juice. Add sugar; stir over low heat until dissolved.  Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon.  Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.

 

Quick Caesar Salad Dressing

Quick Caesar Salad Dressing

1/3 C. Olive oil

2 T. Lemon juice

1 tsp. Worcestershire sauce

1 tsp. Anchovy paste, (optional)

1 Clove garlic, minced

 

Combine all ingredients; blend well.

 

Yield:

Calories:

Fat:

Fiber:

 

Holiday Pasta

Holiday Pasta

8-oz. penne pasta, cooked and drained

1 T. olive oil

1 chopped onion

6 garlic cloves, mashed or minced

1/2 green bell pepper or Anaheim, seeded and chopped

1/2 to 1 lb. mushrooms, sliced

1 container grape or Santa tomatoes

1 C. sliced chard or spinach leaves

3 T. extra virgin olive oil

½ C. red wine

1 to 1 1/2 C. sliced smoked pork chops, smoked sausage, or grilled chicken strips

1 T. fresh marjoram leaves

Sea salt and freshly ground pepper blend

1/2 C. shaved Pecorino Romano or Asiago or shredded Parmesan or Asiago

 

Heat 2 T. oil in a large skillet over medium heat until hot. Add the onion, pepper, and garlic and sauté, stirring, for 2 minutes, or until crisp tender.  Add the mushrooms and cook for 1 minute, stirring constantly. Stir in the tomatoes and spinach.  Drizzle the wine into the mixture and cook, stirring, for about 3 minutes. Add meat if using. Stir in remaining oil, if needed, the marjoram, salt and pepper, and cook for three (3) minutes.  Add the pasta and toss well.

 

Yield:

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Fiber:

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

GH0101_Orecchiette-with-Greens_lg1 lb. orecchiette or other short pasta

1/2 C. olive oil

2 garlic cloves, crushed

12 oz. Swiss chard or mustard greens, stemmed

12 oz. baby spinach leaves

1 (15-oz.) can garbanzo beans, rinsed and drained

2 C. small cherry or grape tomatoes

8 oz. ricotta salata cheese, crumbled

2 tsp. lemon zest

Kosher salt and freshly ground black pepper

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 C. of the pasta water. In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed. Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

 

 

Yield:

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Macaroni from the Island of Ischia

Macaroni from the Island of Ischia

3 T. extra-virgin olive oil

1/4 C. capers, preferably salt-packed, rinsed and coarsely chopped

Pinch of dried oregano

1/4 C. broad crumbs

2 plump garlic cloves, minced

1 lb. maccheroni

6 anchovy fillets, coarsely chopped

1/3 C. of coarsely chopped black olives, pitted

3/4 C. diced mozzarella, preferably buffalo-milk

2 lb. ripe tomatoes, peeled and coarsely chopped

1/2 C. torn basil leaves

Pinch of crumbled dried red chili

Sea salt (optional)

 

Combine 2 T. of the olive oil and the garlic in a skillet over medium-low heat. Gently sweat the garlic until it is very soft, but do not let it brown. Add the anchovies and m them with a fork into the garlicky oil. Stir in the tomatoes, capers, and olives and cook about minutes. Taste and add salt if you wish. Now stir in the chili and oregano and simmer for a 10 minutes. Add a little water from time to time if the sauce starts to stick.  Meanwhile, bring 6 quarts of lightly salted water to a rolling boil. In a separate small skillet, combine the bread crumbs with the remaining T. of olive oil. Set over medium heat and toast the crumbs, stirring occasionally, until golden brown and crisp. Set aside.  Cook the pasta until done to taste, then drain. Or cook until slightly underdone, drain, let it finish cooking in the simmering sauce. Mix the pasta and sauce together and stir in the cubes of mozzarella and some of the basil, along with a couple of T. of crisp bread crumbs. Transfer to a serving dish and garnish the top with the rest of the bread crumbs and basil. Let rest for at least 15 minutes before serving.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Maya’s Potatoes

Maya’s Potatoes

8 medium Potatoes
Oil for deep frying
1 Onion, coarsely chopped
4 each Garlic cloves, pressed
6 T. Oil

1 pinch Asafetida

7 Fenugreek seeds

1/2 tsp. Fennel seeds

1/4 tsp. Black onion seeds

1/4 tsp. Black mustard seeds

1 Bay leaf

3 Dried red peppers

1/2 tsp. Turmeric

2 medium Tomatoes, chopped

1 pinch Sugar

1 1/2 tsp. Salt

 

Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces. Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use.  Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simmer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.

 

Oregon Clam Stew

Oregon Clam Stew

1 cup Butter or Margarine

10 fresh Green Onions, chopped (including greens)

1 tsp. Garlic, minced

1 1/2 to 2 lbs. Fresh Mushrooms, sliced

1 1/2 lbs. canned Clams, chopped or whole

Salt and White Pepper to Taste

3 T. Fresh Lemon Juice

1/4 to 3/4 cup White Wine

4 cups Cooked Instant Rice

Freshly Grated Parmesan Cheese (for optional garnish)

 

In a large skillet or pot over medium heat, melt the butter or margarine and sauté the green onions and minced garlic until fragrant. Add the sliced mushrooms and continue to sauté until the mushrooms have lost about half their original volume. Add clams and the clam juice to the mixture and continue to cook. Add salt and white pepper to taste. Add lemon juice and adjust seasonings again, if necessary. Bring the mixture to a boil, stirring occasionally. Add the white wine and return to the boil, then reduce heat to a simmer. Prepare the white rice in a separate pan as directed on the package. To serve, pour several T. of the clam stew over rice and top with freshly grated Parmesan cheese.

 

Greek Meatballs

Greek Meatballs

2 cups cooked brown rice, cooled

3/4 teaspoon dried oregano

4 tablespoons (1 ounce) reduced-fat crumbled feta cheese, divided

1 pound 95 percent lean ground beef

2 medium zucchini (1 pound total), cut into thin slices

1 cup bottled marinara sauce

 

Preheat the oven to 450°F. Coat a 13″ x 9″ baking dish with vegetable oil spray. In a large bowl, combine the rice, oregano, and 2 tablespoons of the cheese. Stir in the beef until combined. Scatter the zucchini into the reserved baking dish in a single layer. Using a small ice cream scoop, shape the meat mixture into sixteen 1 1/2″ balls. Place the meatballs on top of the zucchini. Drizzle with the marinara sauce. Cover with aluminum foil. Bake for about 22 minutes, or until the meatballs are no longer pink. Uncover and top with the remaining 2 tablespoons of cheese. Let sit in the oven for about 1 minute, or until the cheese melts slightly.

 

Yield: 4 servings

Calories: 333

Fat: 9g

Fiber: 4g