Butternut Squash and Beef Stew

Butternut Squash and Beef Stew

stew3 T. olive oil

1 onion, peeled and chopped

2 cloves garlic, chopped

1 T. minced fresh rosemary

1 T. chopped fresh thyme

2 lb. stew beef, cut into 2-inch cubes

1/2 tsp. salt, plus more to taste

1/2 tsp. freshly ground black pepper, plus more to taste

2 T. all-purpose flour

1 C. Marsala wine

1 lb. butternut squash, trimmed and cut into 2-inch cubes

1/4 C. chopped sun-dried tomatoes

3 to 4 C. beef broth

2 T. fresh chopped flat-leaf parsley

Crusty bread, for serving

 

In a large soup pot heat 3 T. of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

 

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Corn and Bacon Muffins

Corn and Bacon Muffins

6 slices lean back bacon

1 medium onion, peeled and diced

1 1/2 C. self-rising flour

1/2 tsp. baking powder

1/2 C. cheddar, grated

12 oz canned corn, drained

2/3 C. milk

2 eggs

5 T. olive oil

 

Preheat the oven to 400 degrees F.  Line a muffin pan with paper muffin cases. Trim any fat off the bacon slices and then cut into squares. Place in a small skillet, add the onion, and gently fry for 5-10 minutes until well cooked. Place the flour and baking powder in a bowl and mix. Stir in the cheese and corn. In another bowl whisk the milk, eggs, and oil together.  Add this mixture to the flour mixture, then add the onion and bacon. Stir to combine but do not overmix.  Spoon into the muffin cases and bake for 15 minutes until firm to touch. Cool on a wire rack.

 

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Berry Fizz Punch

Berry Fizz Punch

11.5oz Can Wild Berry Juice Concentrate

Water

2 12oz. Cans 7-up

 

Prepare Juice as directed on package, and stir in lemon-lime beverage.  Serve immediately.

 

Coriander Potatoes

Coriander Potatoes

11/2 lb. Potatoes, peeled and diced into 1/2-inch cubes
4 T. Olive Oil
1 hot Red or Green Chili
2 cloves Garlic, finely chopped
Salt and Black Pepper to taste
1 large bunch fresh green Coriander, finely chopped (Fresh Parsley is a viable substitute, but will produce a different taste)

Heat the oil in a large skillet or pan over medium heat, into which the potatoes will go in about a one-inch-thick layer. Rinse the potato cubes well and shake them dry, then carefully add to the warm olive oil. Fry them until they’re golden on all sides, tossing as you go to even out the cooking. Split the chili and remove the seeds, then chop it finely; and do the same with the garlic. Add to the potatoes with the salt, and continue cook for  another 2-3 minutes. Chop the coriander finely, starting with the stalks, and stir it in, cooking for another 2 or 3 minutes, until the coriander has wilted. Serve immediately as part of dinner.

 

Berry Berry Sundae

Berry Berry Sundae

1 3 oz. package strawberry jello

1 1/2 cups boiling water

3 cups fresh strawberries, hulled & sliced OR 10-oz. package frozen, sliced strawberries

1 8 oz. can pineapple, unsweetened with juice

2 cups strawberry or vanilla yogurt

8 whole strawberries

Dissolve gelatin in boiling water in bowl. Stir in sliced strawberries, pineapple and juice. Chill until firm. To assemble: Cut chilled gelatin-fruit mixture into small cubes. Distribute half of cubes among eight individual dessert dishes. To each dish add 2 tablespoons yogurt, then one-eighth of remaining cubes and another 2 tablespoons yogurt; garnish with a fresh strawberry.

 

Pickled Mushrooms

Pickled Mushrooms

1 lb. Mushrooms, uniform size

1 1/2 C. Water

3/4 C. Olive Oil

2 T. Lemon Juice

1 clove Garlic, crushed

1 stalk Celery, diced fine

1 T. White Wine Vinegar

1/4 tsp. Fennel Seed

1/4 tsp. Oregano

3/4 tsp. Coriander

1 bay Leaf

1/4 tsp. Whole Peppercorns

1 tsp. Salt

 

Clean mushrooms and trim off gritty stem end.  In a pan combine all ingredients except mushrooms.  Simmer for 15 minutes, then add the mushrooms whole and cook another 5 minutes.  Cool and chill at least 24 hours.  Serve at room temperature.

 

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Avocado & Hearts of Palm Salad

Avocado & Hearts of Palm Salad

 

1 ripe avocado (diced) (Click here for a refresher on cutting an avocado)

3 hearts of palm (1 can) – sliced into 1/2cm coins

 

Vinaigrette

1/3 C. olive oil

3 T. white wine vinegar

1 tsp Dijon mustard

pinch dried oregano (if you have fresh, use that instead)

1 T. of finely chopped parsley

 

Whisk together and ingredients and set aside.  Toss avocado and hearts of palm together. Drizzle vinaigrette over top and serve.

 

 

 

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Fast Meatball Sandwiches

Fast Meatball Sandwiches

1 family meal-sized portion of frozen meatballs (approximately 4-5 meatballs per person)

6 hot dog buns (or hoagie rolls)

6 thin slices mozzarella cheese

2 C. prepared spaghetti sauce

 

Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.

 

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Brie, Tomato & Zucchini Puff slice

Brie, Tomato & Zucchini Puff slice

5618RC10_X_BRIE_ZucchiniPuff_sm11 x 200g Puff pastry ready rolled sheet (or roll out a block to form a rectangle approx. 8” x 6”)
1 pack (125g) Brie Cheese or Camembert Cheese
1-2 medium tomatoes
½ zucchini
Beaten egg to glaze

 

Preheat oven to 220ºC/425ºF Unroll pastry sheet, trim edges with a sharp knife and place onto a lined baking sheet. Slice the tomatoes, zucchini and cheese. Arrange the ingredients in lines across the pastry sheet, leaving a good border of 2.5cm/1” all round, and overlapping the ingredients slightly. Brush the border with beaten egg and bake for 15 – 18 minutes until the pastry is risen and golden and the cheese melted. Serve hot. Serves 2-3

 

Lemon-Mint Bulgur “Risotto” with Garlic Shrimp and Tossed Salad

Lemon-Mint Bulgur “Risotto” with Garlic Shrimp and Tossed Salad

Lemon_mint-Bulgur-Risotto-With-Garlic-Shrimp-My-Recipes-117985_card3 C. water

3/4 tsp. kosher salt

1 T. olive oil

6 to 8 stalks green onions, finely chopped

1 C. bulgur, uncooked

4 C. spinach, washed and torn

1/3 C. chopped fresh mint leaves

1 T. grated lemon rind

2 T. fresh lemon juice

Garlic Shrimp:

1 T. olive oil

4 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 lb. giant shrimp, peeled and deveined

Lemon wedges, for garnish

 

Tossed Salad:

1 bag mixed greens

10 grape tomatoes

1/4 C. sliced almonds

1/2-lb. fresh mozzarella, sliced

Olive oil, for dressing

Balsamic vinegar, for dressing

Salt and freshly ground black pepper

 

To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium sauté pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 C. at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.  To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and sauté until soft, about 30 seconds. Add the salt, pepper, and shrimp, and sauté until the shrimp are just cooked through, about 2 minutes. Remove from heat.  To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.  Divide the Lemon-Mint Bulgur “Risotto” evenly among 4 small plates and arrange the Garlic Shrimp evenly over the “Risotto”. Garnish with lemon wedges, if desired. Serve with Tossed Salad.

Zucchini Puff

Zucchini Puff

zucchini2 C. Grated zucchini, drained

1/2 C. finely chopped parsley

1/2 C. freshly grated Parmesan

1 clove minced garlic
1/4 C. olive oil
3 eggs, beaten
salt, pepper

3/4 C. packaged biscuit mix

Mix together zucchini, parsley, cheese, garlic, and olive oil. Stir in eggs and season w/salt & pepper. Blend in biscuit mix until smooth. Spread in greased 8-1/2″ round or 9″ square dish. Bake 350 deg. 35-40 min. Cut in wedges or squares.

 

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins3 C. Flour

21/4 C. Sugar

11/2 tsp. Baking powder

11/2 tsp. Salt

1/4 C. Poppy seeds

3 Eggs

1 C. Sour cream

1/2 C. Vegetable oil

1 1/2  C. Orange juice

2 tsp. Orange extract

 

Stir together flour, sugar, baking powder, salt and poppy seeds and set aside. Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened. Divide batter into 24 greased muffin C. Bake at 350 degrees for 25 to 30 minutes or until golden brown.

 

Wine Country Pot Roast with Merlot and Root Vegetables

Wine Country Pot Roast with Merlot and Root Vegetables

Recipe-WineCountryPotRoastwithMerlotandRootVegetables1 tri-tip or bottom round roast, about 3 pounds (ask your butcher to trim the fat)

1 T. kosher salt, more to taste

Freshly ground black pepper to taste

2 T. vegetable oil

1 C. Mirassou California Merlot

1 C. canned diced tomatoes in juice

6 whole cloves garlic, peeled

8 small boiling onions, peeled

2 medium carrots, peeled and cut into 1½ inch segments

2 parsnips, peeled and cut into 1½ inch segments

1 small turnip, cut into 1½ inch chunks

1 small celery root, peeled and cut into 1½ inch chunks

12 small white button mushrooms, stems trimmed

12 very small yellow potatoes such as Yukon Gold

1 bay leaf

2 tsp. fresh thyme leaves, stripped from the stem

2 T. coarsely chopped fresh sage

 

Preheat a Dutch oven over a medium-high burner for about 3 minutes, or until very hot to the upper rim. While the pot is heating, season the meat with 2 tsp. of the kosher salt and freshly ground black pepper. Add the vegetable oil to the hot Dutch oven and allow it to heat just until it begins to smoke. Add the meat and sear on all sides until deep golden. Pour off excess fat. Deglaze the Dutch oven with the Merlot, and cook for 3 minutes. Stir in the diced tomatoes and garlic, then arrange the vegetables and potatoes around the meat. Season with the remaining tsp. of salt and a generous grind of black pepper, and sprinkle the herbs over the meat and vegetables. Cover the pot with a tight-fitting lid, and reduce the heat to low. Cook for about three hours, or until fork tender. Turn the meat and stir the vegetables once after about one hour. Slice the pot roast against the grain, and transfer to a deep serving platter. Surround the sliced meat with the vegetables and juices and serve.

 

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Marinated Feta and Olive Salad

Marinated Feta and Olive Salad

2 tsp. fennel seeds

2 tsp. orange zest

3 T. orange juice

1 tsp. cracked black pepper

4 ounces feta cheese, cut into 24 (1/2-inch) cubes

24 mint leaves

1/4 large English cucumber, seeded, and cut into 1/2-inch chunks

12 pitted green olives, halved

Special equipment: 24 (6-inch) skewers

 

In a medium bowl combine the fennel seeds, orange zest, orange juice, and pepper. Gently stir in the feta and marinate for 1 hour or more.  To make the skewers, place a mint leaf about 3/4-inch up the skewer, then add an olive half, then a chunk of cucumber. Gently place a cube of the marinated feta on the end.

 

Yield: 6 servings

Calories:  80

Fat: 6g

Fiber: 0.5g

 

Veggie Sandwich with Roasted Garlic-Shallot Spread

Veggie Sandwich with Roasted Garlic-Shallot Spread

2 heads (each 3 in. wide) garlic

4 shallots (each 3 in. wide)

1 baguette (8 oz.)

1 firm-ripe avocado (6 oz.)

Salt and pepper

1 C. thinly sliced cucumber

1/2 lb. Roma tomatoes, rinsed and thinly sliced

1 C. lightly packed fresh basil leaves

 

Set garlic heads and shallots in an 8- or 9-inch pan. Bake in a 375° oven until garlic and shallots are very soft when pressed, 35 to 40 minutes. Let cool. Split baguette in half lengthwise. Cut root end off garlic and squeeze out soft pulp; discard skin. Cut root end off shallots, peel, and discard skin; chop soft interior. Mix garlic and shallots and spread onto cut sides of baguette. Peel, pit, and thinly slice the avocado. Lay slices over bottom baguette half and sprinkle lightly with salt and pepper. Arrange cucumber, tomatoes, and basil leaves on avocado. Cover with top half of baguette. With a serrated knife, carefully cut sandwich into 3 or 4 portions.

 

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Grilled Eggplant with Pistachios and Mint Salsa

Grilled Eggplant with Pistachios and Mint Salsa

 

12 small eggplants, 3-4 inches long

salt

Cut the eggplant in half lengthwise, sprinkle liberally with salt and let drain in a colander for 30 minutes.

1/2 C. shelled pistachio kernels

1/2 C. loosely packed mint leaves

1/2 C. loosely packed parsley leaves

1 clove garlic, coarsely chopped

2 scallions, coarsely chopped

3/4 C. virgin olive oil

2 T. white wine vinegar

1/4 tsp. sugar

Salt and freshly ground pepper

 

Blend the nuts, mint, parsley, garlic and scallions to form a fairly smooth paste. Stir in rest of ingredients and let stand. Wash the eggplants thoroughly, dry well, brush with oil, and place under a broiler for 4-5 minutes until skins blister and char. Turn over and brush with oil, brown 1 minute until brown, and serve hot with plenty of salsa.

 

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Three-Citrus Marinade

Three-Citrus Marinade

three-citrus-chicken-marinade1/2 C. fresh lime juice

1/2 C. fresh lemon juice

1/2 C. fresh orange juice

1/2 C. olive oil

4 cloves of garlic minced

2 tsp. coarsely ground black pepper

3 crushed bay leaves

3 T. chopped cilantro

 

Mix all ingredients in shallow wide mixing bowl. Add food and marinate 1-2 hours.  Barbeque, stovetop grill, or broil, brushing marinade on 2-3 times. In addition to skinned chicken parts, this may also be used on salmon, tuna, or shrimp. Reduce marinating time so citrus does not “cook” seafood.

 

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Frozen Banana Rolls

Frozen Banana Rolls

1 tortilla (I use La Tortilla wholegrain low-carb, so flexible!)

1 banana (I’ve found the ones slightly past their prime are best)

your favorite brand of peanut butter

a dinner plate covered in plastic wrap

a good, sharp chef’s knife.

 

Lay the tortilla on the wrap-covered plate. Spread a thin layer of peanut butter evenly over the entire top surface, right to the edges. A couple of inches away from the edge lay the peeled banana directly onto the peanut butter. Bring the smaller edge of the tortilla up over the banana and roll it VERY TIGHTLY into a tube. If you don’t roll it tight, it’ll fall apart when you cut it. Release the plastic wrap from around the plate and roll it up around the tortilla-tube to keep everything in place. Pop in the freezer for a couple of hours. You don’t want it frozen solid, but firm enough so that it slices well. When the tube is frozen, bring it back out onto the plate, cut the ends off with the chef’s knife- you might have to use a slight sawing motion. If the tube feels squishy, put it back in the freezer. Cut the tube into 1″ slices and serve.

 

 

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Stove Top Easy Chicken Bake

Stove Top Easy Chicken Bake

STOVE-TOP-Easy-Chicken-Bake-8381 6oz. pkg. Stove Top for Chicken

1 ½ lb. boneless, skinless chicken breasts, cut into 1” pieces

1 10.75oz. can condensed cream of chicken Soup

1/3 C. Sour Cream

1 16oz. bag frozen Mixed Vegetables

 

Preheat oven to 400 degrees.  Prepare Stuffing Mix as directed on package and set aside.  Mix chicken, soup, sour cream and vegetables in 13×9” baking dish; top with stuffing.  Bake 30 minutes or until chicken is cooked through.

 

Yield: 6 servings

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Critter Crunch

Critter Crunch

1 C. animal crackers

1 C. teddy bear-shaped chocolate or honey-flavored graham cracker

1 C. small pretzel twists

1 C. yogurt-covered raisins

1 C. candy-coated chocolate candies

10 colorful ice-cream cones , if desired

 

Mix all ingredients except ice-cream cones. Serve snack in cones.    Store in covered container.

critter crunch

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Stewed Clams with Sausage, Ham and Tomatoes (Ameijoas na cataplana)

Stewed Clams with Sausage, Ham and Tomatoes (Ameijoas na cataplana)

The name for this dish from the Algarve comes from the clam-shaped copper cooking vessel, known as a cataplana, in which it is classically cooked. Serve this popular tasca dish as a light supper or lunch, accompanied with lots of bread for soaking up any extra juices, or spoon it over rice or alongside boiled potatoes for a more substantial main course. Serve chili pepper sauce on the side.

 stu

2 1/2 lb small clams in the shell such as Manilas

2 T. olive oil

3 yellow or red (Spanish) onions, thinly sliced

4 cloves garlic, finely minced

1 1/2 T. red pepper flakes or 2 fresh small hot chili peppers, seeded and finely chopped (optional)

1 bay leaf, crumbled

1/4 lb smoked ham or prosciutto, diced

1/4 lb chouriço sausages, casing removed and crumbled

1/2 C. dry white wine

2 C. diced canned tomatoes and their juices

1/2 C. chopped fresh flat-leaf (Italian) parsley

Freshly ground black pepper

lemon wedges

 

Discard any clams that do not close to the touch. Scrub the clams well under running water, place in a bowl of water, and refrigerate until needed. In a large sauté pan over medium heat, warm the olive oil. Add the onions and sauté until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and sauté for 3 minutes longer. Add the fresh chilies (if using), the bay leaf, ham or prosciutto, sausage, wine and tomatoes. Stir well and simmer over low heat, uncovered, for 25 minutes. Add the clams, hinge sides down, and cover the pan. Raise the heat to high and cook until the clams open, 3-5 minutes. Discard any clams that have not opened. Ladle into warmed soup bowls, sprinkle with parsley and top with a liberal grinding of black pepper. Serve hot with lemon wedges.

 

 

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Chihuahua Dip

Chihuahua Dip

1 lb. Well-Seasoned Sausage

16oz. Can Refried Beans

4oz. Can Chpped Green Chiles

2 C. Jack Cheese, grated

 

Brown sausage in skillet.  Drain off fat.  Spread refried beans in ungreased shallow baking dish.  Layer with sausage, chiles, and cheese.  Bake at 350 for 15-20 minutes or until heated through.  Serve with tortilla chips.

 

Sausage and Cheese Breakfast Cups

Sausage and Cheese Breakfast Cups

4 oz. turkey sausage or crumbled turkey bacon

1/2 green bell pepper, chopped

1/4 onion, chopped

5 large eggs

1 can (12 oz.) sliced  mushrooms, drained

1/2 C. (2 oz.) shredded reduced-fat Cheddar cheese

 

Preheat the oven to 350 deg F. Coat a 6-C. nonstick muffin pan with cooking spray or line with paper baking cups. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink.  Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes, or until the egg is set.

 

Yield: 6 servings

Calories: 140

Fat: 9g

Fiber: 1g

 

Crock Pot Mulled Cranberry Tea

Crock Pot Mulled Cranberry Tea

2 tea bags

1 C. boiling water

1 bottle (48 oz.) cranberry juice

1/2 C. dried cranberries (optional)

1/3 C. sugar

1 large lemon, cut into 1/4-inch slices

4 cinnamon sticks

6 whole cloves

Additional thin lemon slices

Additional cinnamon sticks

 

Combine all ingredients in the slow cooker. Cover and cook on Low for up to 5 hours.

Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions

Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions

8 Portobello Mushroom Caps, cut into large chunks

8 large Garlic Cloves, cracked from skins

½ C. Flat Leaf Parsley

½ C. EVOO

Salt and Pepper

4 1 ½” thick Beef Tenderloin Steaks

8 Scallions, split lengthwise

Crusty Bread

 

Preheat oven to 500. Preheat grill pan or outdoor grill to high. Place mushrooms chunks in large bowl. Combine garlic and parsley in food processor and finely chop. Add to mushrooms. Pour about ½ C. EVOO over mushrooms and toss vigorously to coat. Arrange in single layer on a rimmed cookie sheet and roast 20 minutes, or until crisp, dry and dark brown. Resist the urge to open the oven and check. Season with salt and pepper after removing from oven. Salting before cooking will cause mushrooms to give off juices and not crisp. Grill steaks 4 minutes each side for medium rare, 5-6 for medium to medium well. Season with salt and pepper and allow to rest 5 – 10 minutes. Coat scallions in EVOO and season with salt and pepper. Grill to mark, a couple minutes each side. Serve the steaks with grilled scallions on top and crispy mushrooms on the side. Serve with crusty bread.

 

 

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Creamy Seafood Dip

Creamy Seafood Dip

CrabDip14oz. Cream Cheese

1 pint Low-fat Cottage Cheese

3 tsp. Lemon Juice

2 tsp. Prepared Horseradish

1/4 tsp. Tabasco

1/4 C. Chopped Green Onion

1 can Minced Clams, Shrimp, or Crab, drained

 

Allow cream cheese to sit to room temperature.  Blend with cottage cheese and following three ingredients until smooth.  Stir in onions and seafood.  Serve with raw vegetables or crackers.

Purslane Salad with Tomatoes and Arugula

Purslane Salad with Tomatoes and Arugula

purslane4 big handfuls purslane

2 handfuls baby arugula

1 C. ripe cherry tomatoes, halved crosswise and sprinkled with salt

1/2 onion blossom, pulled apart into strands (or sub 1-2 T. finely chopped spring onion or red onion)

Nasturtium flowers for garnish (optional)

 

Good-quality extra virgin olive oil

Juice of 1/2 lemon

1 large spoonful sherry vinegar

Salt

Freshly ground black pepper

 

Pinch or cut the purslane into bite-sized pieces, discarding the bottom of the stems if they seem at all tough when you break them (if the sprigs are on the small/young side, this won’t be a problem). Wash gently and dry thoroughly in a salad spinner. Whisk about 1/4 C. olive oil or a little more together with the rest of the vinaigrette ingredients in a bowl (you want an olive oil to lemon-and-vinegar ratio of about 3:1) until they form an emulsion. Toss the purslane and arugula with the vinaigrette in a salad bowl. Scatter the tomatoes over the top and drizzle lightly with olive oil. Sprinkle with the onion blossoms and a little extra black pepper, and garnish with nasturtium flowers

 

 

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Saffron Pistachios

Saffron Pistachios

8 ounces roasted pistachios, shelled

2 tsp. Spanish olive oil

4 saffron threads

Salt

 

Preheat oven to 250 degrees. Put all flavor ingredients into a mixing bowl. Add nuts and toss. Transfer to a roasting pan into which the nuts will fit in one single layer. Roast for 20 minutes or until nuts begin to color. Transfer to a paper towel to drain excess oil.  NOTES : For a drier consistency substitute spray olive or corn oil.

 

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Belgian Leek Tart with Aged Goat Cheese

Belgian Leek Tart with Aged Goat Cheese

tartCrust:

4 T. (or more) ice water

3/4 tsp. apple cider vinegar

1 1/2 C. unbleached all purpose flour

3/4 tsp. salt

1/2 C. (1 stick) plus 1 T. chilled unsalted butter

 

Filling:

1/2 C. whole milk

1/2 C. heavy whipping cream

1 large egg

1 large egg yolk

1/4 tsp. salt

1/2 C. crumbled aged goat cheese (such as Bûcheron), rind trimmed

1 1/2 C. Leek Confit

 

Combine 4 T. ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by tsp.fuls.  Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.  Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling. Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 C. cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

 

 

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Lemony Lentil Soup

Lemony Lentil Soup

Lemony Lentil Soup

1 tablespoon olive oil

1 medium white onion, peeled and diced

2 medium carrots, diced

5 cloves garlic, peeled and minced

6 cups vegetable stock (or chicken stock)

1 1/2 cups red lentils, rinsed and picked over

2/3 cup whole-kernel corn

2 teaspoons ground cumin

1 teaspoon curry powder

(optional) pinch each of saffron and cayenne

zest and juice of 1 small lemon

fine sea salt and freshly-cracked black pepper

 

Sauté the veggies (optional). Press the “Sauté” button on your Instant Pot.  Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.  Press “Cancel”. Cook. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealing”. Cook on high pressure for 8 minutes, followed by a quick release. Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  (If using a traditional blender, please see notes below.) Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed. Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

Prawn and Lemon Relish

Prawn and Lemon Relish

1 T. extra virgin olive oil

6 large prawn, peeled, and, deveined

1/4 C. tomato, concasse

1/4 C. diced preserved lemon, or Lumiere reversion, see recipe for directions

2 T. capers, rinsed

3 tsp. tarragon, finely, chopped

3 tsp. flat-leaf parsley, finely, chopped

1/2 tsp. sherry vinegar

1/2 tsp. black olive tapenade

 

In a sauté pan over medium-high heat add 1 T. Olive Oil. Add prawns, seasoned with salt and white pepper, cook for one to two minutes until they turn pink and golden brown. Remove from heat and place prawns on a plate to cool. In a bowl, combine tomato, lemon, capers, olives, tarragon, parsley, sherry vinegar and olive oil. Roughly cut cooled prawns and add prawns and juice to mixture. Refrigerate until ready to use.  Add tapenade to mixture at very end, just before serving. Mix well.

 

 

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Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

2 tablespoon water

2 small carrots, peeled and diced

1/2 shallot, peeled and roughly chopped

2- inch knob of ginger, peeled and grated

1/4 cup grape seed oil

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon sweet white miso paste

1 avocado, fanned

Sesame seeds, for topping

 

To a blender or food processor, add the water, carrots, shallot and ginger. Pulse until carrots and shallot are thoroughly minced. Scrape down the sides and with the blender running, pour in the grape seed oil, rice wine vinegar, sesame oil and sweet white miso paste. Allow the blender to run for 30 seconds or so. Give it a taste and adjust the salt to taste. I added just a pinch of salt. To assemble the snack: half an avocado. Peel the avocado and place flesh side down on a cutting board. Slice it thinly and then gently press on the top, fanning it out. Place a liberal tablespoon of dressing onto the plate. Top with the avocado and then garnish with a few sesame seeds and a pinch of salt.

Herbed Yogurt & Horseradish Dip

Herbed Yogurt & Horseradish Dip

½ C. plain Lowfat Yogurt

½ C. Cottage cheese

1 clove Garlic, thinly sliced

2 T. prepared Horseradish

¼ C. chopped Parsley

2 T. minced Chives

Salt and Pepper

 

Line sieve with coffee filter and place over a bowl.  Spoon yogurt into filter and let drain about an hour at room temperature or overnight in the refrigerator.  Add drained yogurt along with cottage cheese into a food processor and process until smooth.  Add remaining ingredients and blend until smooth.  Cover and refrigerate at least an hour before serving.  Dip will keep in the refrigerator, covered, up to 3 days.

 

from The Diabetes Menu Cookbook

 

Yield: 12 servings

Calories: 16

Fat: 0g

Fiber: 0g

 

Manhattan-Style Clam Chowder

Manhattan-Style Clam Chowder

1/4 lb. salt pork or bacon, diced

1 C. chopped onion

2 medium carrots, diced

3 ribs celery, sliced

1 tsp. dried parsley flakes

1 can (28 oz.) tomatoes

1 1/2 tsp. salt

3 cans clams (approx. 7 oz. each) minced clams with liquid

1/4 tsp. ground black pepper

1 bay leaf

1 1/2 tsp. dried leaf thyme, crumbled

2 1/2 C. diced potatoes, about 3 medium peeled potatoes

 

Brown bacon in a large skillet; add onions and cook until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours.

 

Yield:

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Fried Not-So-Green Tomatoes

Fried Not-So-Green Tomatoes

Freshly cooked bacon and the rendered bacon fat

A large green tomato that shows tinges of pink

Salt, pepper and flour

Brown sugar

1/2 C. light cream or half and half

 

Slice a thin slice off the top and bottom of the tomato and remove the core. Slice into half inch slices. Salt and pepper each slice and dredge in flour. Fry in enough hot bacon fat to cover the skillet. Turn tomatoes over and sprinkle with brown sugar. Brown, flip again, and sprinkle with more sugar. Each side of the tomato will be cooked twice and the brown sugar should caramelize. Remove tomatoes from pan and leave about 1 T. bacon fat. (Sometimes you will have to add an extra T. of fat because the tomatoes will have soaked up the fat in the pan.) Add a tsp.  or two of flour and cook and stir a minute or so. Stir in half a C. of cream and bring to a boil. Season, pour gravy over tomatoes, and serve with the bacon. Note: Use fairly high heat and watch closely. The tomatoes will turn to mush if the browning process takes too long.

 

 

Yield:

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Grilled Cabbage

Grilled Cabbage

 

Cut a head of cabbage into 8 wedges.  Place one wedge on a large piece of foil that has been sprayed with cooking spray.  If desired, add slices of onion and carrot.  Sprinkle on 2 T. Water, Vinegar, Apple Juice or other liquid.  Wrap foil packet to totally enclose cabbage and prevent any liquid from draining out.  Place on grill over low coals for 45 minutes to an hour.

 

Yield:

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Parmesan Cayenne Scones

Parmesan Cayenne Scones

6 C. flour

½ C. cold butter, cut into squares

3 tsp. baking powder

2 ½ tsp. salt

½ tsp. coarse black pepper

1 T. cayenne pepper

2 C. grated parmesan cheese

1 C. milk

½ C. buttermilk

2 eggs

 

Preheat oven to 350 degrees F.  In the bowl of a food processor, combine flour, butter, baking powder, salt, black pepper, cayenne pepper, and parmesan cheese and pulse so that it is the consistency of fine sand. In a separate bowl, whisk together the milk, buttermilk, and eggs. Slowly add this wet mixture to the dry mixture that is in the food processor. Flour a clean work surface and using your hands, bring the dough together. If dough is too sticky, sprinkle on more flour. Divide dough into your favorite small molds.  Bake for 20 to 25 minutes, until lightly golden. Serve warm.

 

 

Yield:

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Icebox Bran Muffins

Icebox Bran Muffins

5 C. all-purpose flour

3 T. plus 1 tsp. baking soda

1 T. kosher salt

1 C. vegetable shortening

2 C. sugar

4 large eggs

2 C. All-Bran cereal

2 C. boiling water

1 quart buttermilk

4 C. bran flakes

2 C. raisins

Nonstick vegetable spray

 

In a large bowl sift together the flour, baking soda, and salt. In a small bowl whisk the eggs. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, sugar, and whisked eggs.  In another large bowl, mix the All-Bran with the boiling water and let sit for 1 minute.  Add the buttermilk to the All-Bran mixture, then add the egg mixture and fold in the flour mixture. Stir in the bran flakes and raisins with wooden spoon. Cover the bowl with plastic wrap and chill in the refrigerator overnight. Preheat the oven to 375ºF. Lightly coat the muffin tins with vegetable spray and, using a disher, scoop the batter into the muffin tins. Place in the middle rack of the oven. Turn the heat up to 400ºF and bake for 20 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool before taking them out of the tins.

 

Yield:

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Oysters with Crème Fraiche, Lemon, and Tarragon

Oysters with Crème Fraiche, Lemon, and Tarragon

oyster

1/2 cup crème fraiche or sour cream

1 T. minced fresh tarragon

1 lemon, zest grated

1 1/2 tsp. undiluted orange juice concentrate

1/2 tsp. salt

Dash cayenne pepper

Kosher or rock salt, for layering

18 large oysters, scrubbed and shucked, oysters left intact in bottom shell

 

Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.

 

Yield:

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Oysters with Crème Fraiche, Lemon, and Tarragon

Oysters with Crème Fraiche, Lemon, and Tarragon

1/2 cup crème fraiche or sour cream

1 T. minced fresh tarragon

1 lemon, zest grated

1 1/2 tsp. undiluted orange juice concentrate

1/2 tsp. salt

Dash cayenne pepper

Kosher or rock salt, for layering

18 large oysters, scrubbed and shucked, oysters left intact in bottom shell

 

Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.

 

Yield:

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