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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Soft and Chewy Tahini Sugar Cookies

Soft and Chewy Tahini Sugar Cookies

Soft and Chewy Tahini Sugar Cookies

 

2 ⅔ C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. fine sea salt

½ C. unsalted butter softened to room temperature

¾ C. brown sugar

¾ C. granulated sugar

¼ C. tahini

2 eggs

1 ½ tsp. vanilla bean paste or two tsp. vanilla extract

½ tsp. almond extract

½ C. sesame seeds

 

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy (about three minutes). Add the tahini, eggs, and extracts, and mix until smooth (about two minutes), pausing to scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Add in the flour mixture and stir by hand until just combined with no dry pockets. Ad the dough comes together, it will become tougher to stir but keep at it! Scoop the dough with cookie scoop and shape it into a ball before rolling it in sesame seeds until coated (optional) and placing onto the prepared sheet pan. Repeat with remaining dough, leaving at least two to three inches between each cookie. Transfer pan to the oven and bake for 8 minutes or until cookies are golden brown with just-set edges. Allow them to cool on the pan for at least 10 minutes before serving.

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.

 

 

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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.

 

 

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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

 

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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.

 

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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.

 

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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.

 

 

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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.

 

 

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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

 

Jamaican Red Bean Stew

Jamaican Red Bean Stew

1 T. extra-virgin olive oil

2 cloves garlic, minced

2 C. sliced baby carrots

3 scallions, chopped

1 sweet potato, peeled and diced

1 (15-ounce) can diced tomatoes, drained

2 tsp. curry powder

1/2 tsp. dried thyme

1/4 tsp. red pepper flakes

1/4 tsp. ground allspice

Salt and freshly ground black pepper

2 (16-ounce) cans red kidney beans, drained and rinsed

1 (14-ounce) can unsweetened light coconut milk

1 C. vegetable broth

 

Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients. To the cooker, add the carrots, scallions, sweet potato and tomatoes. Stir in the curry powder, thyme, red pepper flakes, allspice and salt and pepper to taste. Add the beans, coconut milk and broth. Cover and cook on low for 6 to 8 hours. Serve over rice or couscous.  Top with diced tomato and red onion if desired.

jamaican-red-bean-stew

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Teleme, Squash, and Onion Galette

Teleme, Squash, and Onion Galette

onchsgalette1 C. all-purpose flour

1/8 tsp. salt

1/8 tsp. sugar

6 T. (3/4 stick) unsalted butter, very cold, cut into 1/4-inch cubes

1/4 C. ice water

1 T. olive oil

1/2 yellow onion, thinly sliced

1/4 lb. yellow squash, sliced into 1/4-inch rounds

1 T. fresh thyme leaves, or 1 1/2 tsp. dried thyme

Salt and freshly ground pepper, to taste

1/4 lb. young Teleme cheese, coarsely grated

1 T. milk or cream

 

In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs. Make a well in the middle of the dough. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water. Continue until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn’t, add more cold water, 1 T. at a time. Press the dough into a ball and then flatten it into a disk about 5 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours. The dough can also be frozen.  Preheat the oven to 400 F. Place a rack in the lower third of the oven. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done.  In a medium skillet, heat the olive oil over medium-high heat. Add the onions and squash and sauté for about 2 minutes, stirring constantly. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes. They should be slightly underdone. Remove from the heat and set aside.  Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick. Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet, or you’ll likely end up with melted butter on your oven floor.) Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese. Next, fold the 1 1/2 inch border toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a “window” of filling about 5 inches in diameter, with the crust overlapping the edges of the filling.  Brush the folded-over edges with the milk or cream. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes. Serve immediately.

 

 

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Singapore Chili Prawns

Singapore Chili Prawns

Singapore-Chilli-Prawns-with-Rice-5001 tablespoon peanut oil
1 pound shrimp (shelled and deveined)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1/4 cup shallots (chopped)
2 chilies (seeded and chopped)
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chili sauce
1/2 lime (juice)
2 teaspoons palm sugar (grated or sugar)
1 teaspoon corn starch
1 egg (lightly beaten)

 

Heat the oil in a pan. Add the garlic, ginger, shallots, and chilies and sauté until fragrant, about a minute. Add the shrimp and sauté for a minute on both sides. Add the water, tomato sauce, sweet chili sauce, lime juice, sugar and corn starch and bring to a boil. Stir the egg into the pan and continue stirring until the egg is cooked.

 

Onion Mushroom Swiss Burgers

Onion Mushroom Swiss Burgers

1 lb. extra lean ground beef

1 T. Old Bay Seasoning

Swiss cheese

1 T. butter

2 onions, thinly sliced

Salt and pepper, to taste

1/2 tsp. sugar

1 1/2 C. sliced mushrooms

2 T. white wine

Kaiser Rolls

Sour cream

Mix ground beef with seasoning and form into patties.  Spray frying pan with nonstick spray. Heat over medium heat. Place patties in pan and cook for 4 minutes, turn, and cook for additional 4 minutes, or until temperature reaches 155°-160°. Top each with Swiss cheese.  Melt butter in skillet, sauté onions until golden. Sprinkle with salt, pepper, and sugar. Add mushrooms and sauté for 3 or 4 minutes. Add wine. Toast buns in oven; place cheeseburger on top of bun. Spoon onion and mushroom mixture over the patty. Add a dollop of sour cream and top with bun.

 

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Tangy Bacon Chicken Grill

Tangy Bacon Chicken Grill

3 slices bacon, cut into 1/2 inch pieces

3/4 C. purchased balsamic vinaigrette salad dressing

1 1/2 C. fresh baby carrots, cut in half lengthwise if desired (for softer carrot)

1 medium onion, cut into 8 wedges

1 medium green bell pepper, cut into 8 pieces

1 medium red bell pepper cut into 8 pieces

8 oz. fresh whole green beans, trimmed

4 boneless skinless chicken breast halves

 

tangyHeat gas or charcoal grill. Cook bacon in 12 inch nonstick skillet until crisp; drain on paper towel. Discard all but 2 T. bacon drippings in skillet. Add salad dressing to drippings in skillet; mix well. Remove from heat. Remove and reserve 1/4 C. salad dressing mixture from skillet for later use. Add carrots, onion, bell peppers, and beans to remaining dressing mixture in skillet, stir to coat. With slotted spoon, place vegetables in grill basket. Reserve dressing mixture in skillet. When grill is heated, place chicken and grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes shaking grill basket occasionally, turning chicken once and brushing reserved dressing mixture from skillet over chicken. Cook until chicken is fork-tender and juices run clear and vegetables are crisp-tender. To serve: arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 C. salad dressing mixture.

 

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Asian Short Ribs

Asian Short Ribs

asianribs3 1/2 pounds beef short ribs, cut into
4 oz portions
1/4 cup flour
1 T. oil

3/4 cup reduced sodium soy sauce
3 T. rice wine vinegar
2 cloves garlic, peeled & smashed
1 T. fresh ginger, minced
1 stalk lemongrass, the tough outside removed, cut into thin slices
1/4 cup brown sugar
1 cup water
1/4 cup fresh orange juice
1/4 cup Hoisin sauce

2 tsp corn starch

Season ribs with salt & pepper. Dredge in flour, shaking off excess. In a frying pan, brown the ribs in oil over medium high heat. Transfer browned ribs into your slow cooker.  Combine the soy sauce, vinegar, garlic, lemongrass (if using), ginger, brown sugar, water, orange juice and Hoisin sauce and pour over ribs. Set slow cooker to low and cook for 10 hours on low or on high for 6 hours.  When done, transfer ribs to a platter and keep warm. Drain fat off the cooking liquid.  Place the remaining cooking liquid in a pot. Whisk in corn starch and bring to a boil. Reduce heat and simmer until thickened and reduced. Brush over ribs and serve.

Parmesan Chicken Cutlets

Parmesan Chicken Cutlets

Source: The Gastrokid Cookbook

 

1 whole boneless skinless chicken breast (2 halves of 1 breast)

1 cup grated cheese

1 cup bread crumbs

1/4 cup chopped fresh parsley

salt

1 tablespoon fresh cracked black pepper

1 large egg

2 tablespoons butter

2 tablespoons olive oil

Parmesan Chicken Cutlets

Cut the chicken breasts into two thin cutlets. Combine the Parmesan through pepper in a bowl. Mix it together, then spread on a plate (I kept it in a shallow bowl and that worked fine. Also didn’t dirty another dish). In a separate bowl, beat the egg. In a large skillet over medium heat, melt the butter and olive oil. Once the butter has foamed and subsided, the butter-oil is smoking, start cooking. One at a time, dip the chicken into the egg, then dip in the bread crumbs and press to coat both sides. Carefully, place the chicken into the hot skillet and fry for several minutes on each side. Do not crowd the pan, and cook in batches if you need to. Set on paper towels to drain before serving.

 

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Simple Cream of Asparagus Soup

Simple Cream of Asparagus Soup

cream-of-asparagus-soup-copy-1024x8574 T. butter

2 T. cornstarch

5 C. stock

1 pound fresh asparagus

2 egg yolks

1/3 C. milk

salt and ground white pepper to taste

1/3 C. heavy cream

 

Melt butter in a 2 quart saucepan. Remove from heat and blend in cornstarch. Stir and cook 1 minute. Remove from heat, add stock, and mix well. Bring to boiling point, stirring frequently. Wash and trim asparagus. Cut off tips and cook them in 1/2 inch of boiling water in a separate saucepan. Cut remaining asparagus in 1/2 inch pieces cook in additional stock until tender and add to the soup. Beat egg yolks with milk add to soup, and bring it to boiling point. Stir in salt, pepper, cream and asparagus tips. Heat. Serve hot. Makes 6 to 8 servings.

 

Garlic Cauliflower

Garlic Cauliflower

2 tsp. olive oil
1-1/4 lbs. cauliflower florets
1 medium red bell pepper, seeded and cut into 1/2 inch strips
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1/4 cup vegetable stock or water

Heat oil in a heavy nonstick skillet over medium high heat. Sauté next 4 ingredients 2-3 minutes, stirring frequently. Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.

 

Soy Sloppy Joe’s

Soy Sloppy Joe’s

1 1/2 T. canola oil

1/2 medium green pepper

12-16 oz. package of textured vegetable protein  (TVP)

1 medium onion, chopped

1/2 medium red pepper

16 oz. pizza sauce

1 T. cumin

1 T. chili powder

Hamburger buns (preferably whole grain)

 

In a skillet, cook the peppers and onion in the oil until soft (5-6 minutes). Add the vegetable protein and increase the heat to brown off. Cook for 3-4 minutes, stirring often. May need to use a spatula to break up the granules as one would do with ground beef. Add the pizza sauce, cumin and chili powder, stirring occasionally until hot and flavors blended, about 3 minutes. Serve the sloppy joe’s mixture on the hamburger bun or in a tortilla as a wrap.

 

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Pink Peppermint Cookies

Pink Peppermint Cookies

1 C. butter

1/2 C. sugar

1 egg

12 drops red food coloring

3/4 tsp. peppermint extract

2 C. flour

1/2 tsp. baking soda

1/4 tsp. cream of tartar

1/4 tsp. salt

1 T. chocolate syrup

 

Cream 3/4 C. butter and sugar together. Beat in egg with food coloring and peppermint extract. Combine 1 3/4 C. flour, baking soda, cream of tartar and salt. Stir into creamed mixture.  Chill 2 hours. Meanwhile, combine remaining butter, flour and syrup. Spoon into pastry bag with small round tip. Shape pink dough into 3/4″ balls; place on baking sheets; flatten to 1-1/2″ dia.; pipe chocolate mixture on cookies in simple holiday designs like stars, snowflakes or trees. Bake at 375º for 5-7 minutes. For variety, garnish some of the cookies with crushed peppermint candy.

 

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Everything-Crusted Chicken Rolls Stuffed with Scallion Cream Cheese

Everything-Crusted Chicken Rolls Stuffed with Scallion Cream Cheese

 

Vegetable oil, for frying

1 lb. cream cheese, softened

4 scallions, chopped

2 lb. chicken breast cutlets

Salt and fresh ground black pepper

1 1/2 C. bread crumbs

2 tsp. granulated garlic

2 T. poppy seeds

3 T. dehydrated onion flakes

3 T. sesame seeds

1/2 C. all-purpose flour

2 eggs, beaten with a splash of water

 

Heat an inch of vegetable oil in a large frying pan over medium to medium-high heat. In a small bowl, mix the cream cheese with the scallions. Spread the chicken cutlets with the cheese and roll into tight, small bundles. Wash up. Season the bundles liberally with salt and pepper. Mix the bread crumbs with the garlic, poppy seeds, onion flakes, and sesame seeds in a shallow dish. Coat the bundles in flour, dip them in the eggs, and then roll in the flavored bread crumbs. Fry until evenly golden all over and serve hot, or chill and serve cold.

 

 

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Fig French Toast Sandwich

Fig French Toast Sandwich

Fig French Toast Sandwich

 

4 ounces cream cheese, room temperature

4 slices bread

1 T. fig jam

2 eggs

1 T. milk

2 T. walnut oil

Spread half of the cream cheese on 2 slices of bread. Spread the fig jam on top, dividing it between the bread slices. Spread the remaining cream cheese on the other 2 bread slices. Place them cream-cheese side down on top of the fig jam to make 2 sandwiches. In a shallow bowl whisk the eggs and milk. Heat the oil in a large skillet on medium. Dip both sides of the sandwiches into the egg mixture, covering the sides evenly and allowing any excess liquid to drip back into the bowl. Cook the sandwiches until they’re golden brown, 2 to 3 minutes on each side. Slice each sandwich in half and serve.

Bacon and Green Onion Biscotti

Bacon and Green Onion Biscotti

2 1/2 c. flour

1/4 tsp. black pepper

2 tsp. baking powder

1/4 tsp. salt

8 T chilled butter, cut into 8 pieces

2 T olive oil

2 large eggs

1/2 c. milk

1 1/4 lbs of bacon

3 green onions, finely chopped

1 large egg, lightly beaten with a T. of water

 

Begin by frying the bacon until crisp. I like to bake mine on an aluminum foil lined cookie sheet, with sides, in a 400 degree oven for about 15 minutes, flipping the bacon once. The foil makes the grease very easy to clean up and I don’t have to fuss over a frying pan. Once the bacon has cooled slightly, chop it into small pieces [doesn’t have to be perfect but maybe aim for 1/2″ square pieces]. In the bowl of an electric mixer, fitted with the paddle attachment, combine the flour, pepper, baking powder, and salt on low speed. Add the butter chunks until the mixture resembles a coarse meal. In a small bowl, whisk together the olive oil, eggs and milk. Slowly pour the liquid mixture into the dough and mix until just combined. Add in the green onions and bacon and mix until combined. You could also do this in a food processor but be sure to turn the dough out into a bowl before adding the green onion and bacon. Mix the bacon and green onion in by hand because the processor blade would get rid of the yummy chunks. Turn the mixture out onto a lightly floured surface. Divide the dough into 4 pieces. Roll each section into a log measuring 7 inches long and at least an inch thick. Wrap each log in plastic wrap and refrigerate for at least 30 minutes.  In the last 10 minutes before removing the biscotti from the fridge, preheat the oven to 350 degrees. Remove the biscotti logs from the fridge and place the logs on a lightly oiled baking sheet. The logs will not grow that much during baking, so they can be placed pretty close together. Brush the top of each log with egg wash and bake for approximately 25 minutes until light brown and firm to the touch. Remove the logs from the oven and let cool on a wire rack for at least 15 minutes. Decrease the oven temperature to 300 degrees. After the logs have cooled, slice them crosswise [you can also slice on a diagonal for longer biscotti] with a serrated knife into 1/2 inch thick slices. Place the slices on top of a wire rack resting in a baking sheet [this way the heat will circulate around the biscotti]. Bake for approximately 30 minutes until the biscotti have dried and turned golden brown. Once cool, the biscotti will keep in an airtight container for about a week. Serve with your favorite soup, dunk in your fave dip or eat like delicious crackers!

 

 

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