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

Yield:

Calories:

Fat:

Fiber:

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.

 

 

Yield:

Calories:

Fat:

Fiber:

 

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.

 

Roasted Onion Tapenade

Roasted Onion Tapenade

1 lg. Spanish Onion

~ ½ C. EVOO

1 C. packed pitted Kalamata Olives

2-4 T. Oil-packed or water-softened Sun-Dried Tomatoes, drained

3 plump Garlic Cloves, peeled

Preheat oven to 375 degrees.  Rub onion with 1 T. Olive oil, wrap in foil and bake until very tender, about 2 hours.  Remove onion from foil and let cool to room temperature.  Peel onion and place in bowl of food processor fitted with metal blade.  Add olives, 2 T. sun-dried tomatoes and garlic; pulse until pureed.  Taste and add more tomatoes, if desired.  With motor running, gradually add a quarter C. olive oil (more if you prefer a smoother, thinner tapenade).  Scrape into clean container, cover and store in refrigerator.  Bring to room temperature before serving.

 

Yield:

Calories:

Fat:

Fiber:

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.

 

Yield:

Calories:

Fat:

Fiber:

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.

 

Yield:

Calories:

Fat:

Fiber:

 

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.

 

Yield:

Calories:

Fat:

Fiber:

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.

 

Yield:

Calories:

Fat:

Fiber:

 

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.

 

Yield:

Calories:

Fat:

Fiber:

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.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Lemon Dijon Wings

Lemon Dijon Wings

2 lb. Chicken Wings, separated at joints, tips discarded

1/4 C. olive oil

1 T. fresh lemon juice

2 T. coarse-grained Dijon mustard

6 cloves garlic, chopped

2 tsp. salt

1 T. freshly ground black pepper

 

In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally.  Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring marinade to a boil, and simmer for 5 minutes. Set aside for basting.  Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

 

Yield:

Calories:

Fat:

Fiber:

 

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!

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Pineapple Rum Turkey Kabobs

Pineapple Rum Turkey Kabobs

kabob12 oz turkey breast tenderloin, raw (or boneless turkey breast)

1/3 C. pineapple juice, unsweetened

3 T. rum

1 T. brown sugar

1 T. fresh lemongrass, finely chopped (or 2 tsp. finely shredded lemon peel)

1 T. olive oil

1 red onion, cut into thin wedges

3 plums, pitted and cut into thick slices (or 2 Nectarines)

2 C. Pineapple, chunks, canned, with water (or fresh)

1 C. cooked long grain brown rice, hot (optional)

 

Cut turkey into 1-inch pieces. Place turkey in a resealable plastic bag set in a shallow dish. In a small bowl combine pineapple juice, rum, brown sugar, lemongrass, and oil. Pour over turkey and seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain turkey, reserving marinade.  In a small saucepan bring marinade to a boil. Boil gently, uncovered, for 1 minute. Remove from heat. On four 12-inch metal skewers, alternately thread turkey and onion, leaving ¼ inch between pieces.  On four additional 12-inch metal skewers, alternately thread plums and pineapple.  Brush onion and fruit with some of the marinade. Place turkey and fruit kabobs on the rack of an uncovered grill directly over medium coals. Grill until turkey is no longer pink, onion is tender, and fruit is heated through, turning once halfway through grilling and brushing occasionally with marinade the last half of grilling. (Allow 12 to 14 minutes for turkey and onion and about 5 minutes for fruit.) If desired, serve the turkey, onion, and fruit with hot cooked rice.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Giant Stuffed Picnic Burger

Giant Stuffed Picnic Burger

Giant Stuffed Picnic Burger2 lb. ground beef

1 tsp. salt

1 tsp. Worcestershire sauce

3/4 C. crushed seasoned stuffing mix

1 can (4 oz.) mushroom stems and pieces, drained

1/4 C. beef broth

1/4 C. minced fresh parsley

1/4 C. sliced green onions

1 egg, beaten

1 tsp. butter, melted

1 tsp. lemon juice

 

In a large bowl, combine the beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until meat is no longer pink. Cut into wedges. Yield: 6 servings. Editor’s Note: Stuffed burger may be placed directly on the grill or in a well-greased wire grill basket.

 

Yield:

Calories:

Fat:

Fiber:

Pineapple Freeze

Pineapple Freeze

16oz. Crushed Pineapple, undrained

 

Place unopened can of pineapple in freezer until hard. Then, place under hot running water for 30 seconds and remove from can. Place in blender half at a time and blend to slush consistency.

 

Holiday Salad

Holiday Salad

1/2 lb. Fresh Spinach

1 Red Bell Pepper

2 T. Vinegar

6 T. Olive Oil

1/4 C. Crumbled Blue Cheese

Salt and Pepper

Pull spinach stems and wash leaves well.  Tear the spinach into pieces.  Cut the pepper into long think strips. Shake the oil, vinegar, salt and pepper in a jar or cruet. Crumble the blue cheese and add it to the jar.  Pour dressing over salad and toss.

 

Yield:

Calories:

Fat:

Fiber:

 

Sweet and Tangy Angel Hair

Sweet and Tangy Angel Hair

1 pound angel hair pasta
2-3 cloves of garlic, minced
1/2 C. unsalted butter
1/4 C. honey
1 tsp. dried basil
1 tsp. dried thyme
1/4 C. grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Meanwhile, in a large nonstick skillet, sauté the garlic in the butter, then stir in the honey, basil and thyme. Drain the pasta, add it to the garlic mixture, and toss to coat. Sprinkle with Parmesan before serving.

Cucumber and Dill Pasta Salad

Cucumber and Dill Pasta Salad

Cucumber and Dill Pasta Salad2 C. uncooked macaroni pasta

2 C. peeled and chopped cucumber

1 C. chopped tomatoes

1 (8 ounce) carton light or non-fat sour cream

1/2 C. skim milk

1 T. minced fresh dill or 1 tsp. dried dill

1/2 tsp. coarse ground pepper

1/2 tsp. salt

1 T. vinegar

Cook pasta in boiling salted water until al dente. Drain and rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

Bow Tie Beef Skillet

Bow Tie Beef Skillet

1 lb. ground beef

1/2 tsp. salt

1/8 tsp. pepper

2 C. uncooked bow tie pasta

1 can diced tomatoes, drained

1 1/3 C. beef broth

1 can tomato sauce

1 T. Worcestershire sauce

3 medium yellow summer squash, thinly sliced

3/4 C. chopped green pepper

1 C. shredded parmesan cheese, divided

skillet

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

 

Yield:

Calories:

Fat:

Fiber:

Green Bean and Potato Salad

Green Bean and Potato Salad

3 tablespoons wine vinegar

1 tablespoon Dijon mustard

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

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

 

Ginger Kale Soup

Ginger Kale Soup

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

2 T. water

1 T. ginger root, peeled and mashed

1Tbsp virgin olive oil

2 T. chopped onion

2 T. flour

4 C. skim milk

1/4 T. cayenne pepper

Salt and ground pepper

Sherry

Freshly grated nutmeg

 

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

 

Yield:

Calories:

Fat:

Fiber:

 

 

Orange, Pine Nuts, & Raisins Bulgur Salad

Orange, Pine Nuts, & Raisins Bulgur Salad

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

1 1/2 C. hot water

3 T. lemon juice

3 T. orange juice

1 T. grated orange rind

3 medium oranges

1/3 C. olive oil

4 scallions, chopped

1/3 C. chopped fresh mint leaves

1/3 C. chopped fresh parsley leaves

1/3 C. pine nuts, toasted

1/3 C. raisins

Salt and pepper, to taste

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

 

Yields:

Calories:

Fat:

Fiber:

Inside Out BLTs

Inside Out BLTs

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

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

1 C. flour

3 eggs, beaten

2 C. bread crumbs or panko

3 or more T. olive oil

Salt

Freshly ground black pepper

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

24 arugula leaves, lower stems discarded

 

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

 

 

Yield:

Calories:

Fat:

Fiber:

 

Hearty Spinach Braid

Hearty Spinach Braid

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

2 Eggs

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

1 sm. Shallot, minced

Dash salt, if desired

1/8  tsp. Cracked black pepper or pepper

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

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

1 tsp. Water

Hearty Spinach Braid

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

Mushroom and Onion Gratins

Mushroom and Onion Gratins

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

 

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

 

Bloody Aztec

Bloody Aztec

1 1/2 oz tequila

1 1/2 oz creme de cacao

3/4 oz. red food coloring

Rocks glass

Cocktail shaker

Ice

 

Pour tequila and creme de cacao into a cocktail shaker.

Add ice to cocktail shaker and mix.

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

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

 

Crock Pot Barbecue

Crock Pot Barbecue

3 lbs. chuck roast or stew meat

1 (14 oz.) bottle ketchup

1 lb. brown sugar

1 med. onion, chopped

1 tsp. salt

1/2 tsp. pepper or to taste

Dash of garlic powder to taste, optional

 

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

 

Yield:

Calories:

Fat:

Fiber:

 

Pasta e Fagioli

Pasta e Fagioli

1 lb. extra lean ground beef

6 oz. Onion; chopped

7 oz. Carrots; slivered

7 oz. Celery; diced

24 oz. Tomatoes; canned, diced

1 C. cooked Red Kidney beans

1 C. cooked White kidney beans

44 oz. ff beef broth

1.5 tsp. Oregano

1 1/4 tsp. Pepper

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

3/4 tsp. Tabasco sauce

24 oz. Spaghetti sauce

4 oz. dry pasta Shell macaroni; or other pasta

 

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

 

Yield:

Calories:

Fat:

Fiber:

Bloody Bull

Bloody Bull

1 oz. vodka

1/2 glass tomato juice

1/2 glass beef bouillon

1 slice lime

1 lemon wedge

 

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

 

Yield:

Calories:

Fat:

Fiber:

 

Honey Lime Chicken

Honey Lime Chicken

1/3 C. lime juice

3 T. honey

3 garlic cloves, minced

1 T. lite soy sauce

4 4-oz. boneless, skinless chicken breasts

 

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

 

Yield:

Calories:

Fat:

Fiber:

Parsnip, Leek and Apple Pancake

Parsnip, Leek and Apple Pancake

3 parsnips

1 leek – thinly sliced

1 apple – grated

1 tsp flour

Pinch of cinnamon

Salt and pepper

1 T. grated parmesan

Butter

flour, egg and breadcrumbs for coating

 

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

 

 

Yield:

Calories:

Fat:

Fiber:

 

Bloody Maria

Bloody Maria

1 tsp. kosher salt

1 tsp. cayenne pepper

4 oz tomato juice

2 oz tequila

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

1 T. lime juice

1/2 tsp. fresh ground pepper

1/2 tsp. Worcestershire sauce

Dash (or more) of hot sauce

Ice

 

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

 

 

Yield:

Calories:

Fat:

Fiber:

Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms1 C. White wine

2 T. Brown sugar

1/4 C. Sliced green onion

1 tsp. Hot red pepper flakes

1/2 tsp. Salt

1/2 tsp. Oregano leaves

1/2 C. White wine vinegar

2 Cloves garlic, minced

1/4 C. Diced red pepper

1 lb. Small fresh mushrooms, trim

1/4 tsp. Ground black pepper

 

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

Poor Man’s Shrimp Bisque

Poor Man’s Shrimp Bisque

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

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

6 cups water

2 tablespoons butter

1 small onion, chopped

3 cloves garlic, chopped

1/4 cup flour

Pinch of cayenne pepper

1/2 cup milk

1/4 cup tomato paste

Salt and pepper to taste

 

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

 

Yield:

Calories:

Fat:

Fiber:

Italian Herb Bread

Italian Herb Bread

1 1/3 C. Water

3 T. Powdered Milk

1 1/2 tsp. Salt

3 T. Sugar

3 T. Shortening

3 3/4 C. Bread Flour

1 1/2 tsp. Dried Marjoram

1 1/2 tsp. Dried Basil

1 1/2 tsp. Dried Thyme

2 tsp. Yeast

 

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

 

Quinoa and Wild Rice Stuffed Squash

Quinoa and Wild Rice Stuffed Squash

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

1/2 C. chopped pecans

1 T. olive oil

2 onions (1 lb. total), chopped

2 C. chopped celery

5 1/4 C. vegetable broth

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

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

1 1/2 C. quinoa, rinsed and drained

2/3 C. chopped dried apricots

1/3 C. chopped dried cherries

1/3 C. chopped dried cranberries

Salt

 

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

 

Yield:

Calories:

Fat:

Fiber:

 

Potatoes Romanoff

Potatoes Romanoff

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

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