Sage Turkey Cutlets with Squash

Sage Turkey Cutlets with Squash

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

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

1/2 tsp salt

8 whole fresh sage leaves

1 tbsp extra virgin olive oil

1/4 C balsamic vinegar

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Directions

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

 

Yield: 4 servings

Calories: 264

Fat: 5g

Fiber: 5g

 

 

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Soy Ginger Chicken

Soy Ginger Chicken

4 bone-in chicken drumsticks, skin removed

4 bone-in chicken thighs, skin removed

1/3 C. soy sauce

2 T. dark brown sugar

2 medium carrots, thinly sliced crosswise

5 garlic cloves, thinly sliced

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

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

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

1 T. balsamic vinegar

1 tsp. ground coriander

1/2 tsp. ground pepper

1 T. cornstarch

 

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

 

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Snow Peas Canton

Snow Peas Canton

1 T. peanut oil

4 to 5 fresh garlic cloves, minced

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

5 ounces bamboo shoots, sliced, drained

8 ounces water chestnuts, drained, sliced

1/4 C. canned or fresh chicken broth

2 tsp. soy sauce

1 tsp. cornstarch

2 tsp. water

 

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

 

Spicy Black Bean Corn Casserole

Spicy Black Bean Corn Casserole

SpicyBlackBeanCorn2 small cans diced green chiles

1 C. salsa

1/2 C. chopped scallions

1/2 C. chopped cilantro

2 cans black beans, rinsed and drained

2 cans corn with red and green bell peppers, drained

2 10-ounce cans enchilada sauce

2 C. shredded Mexican cheese blend or cheddar cheese

1 16-ounce box cornbread mix

2 eggs

Sour cream for garnish

Chopped fresh cilantro for garnish

 

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

 

Yield: 8 servings

Calories: 540

Fat: 21g

Fiber: 8g

 

 

Tortilla Soup with Pasilla Chile and Avocado

Tortilla Soup with Pasilla Chile and Avocado

bayless6 corn tortillas

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

4 garlic cloves, peeled and left whole

1 small white onion, sliced

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

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

6 C. good chicken broth

1 large sprig fresh epazote if you have it

6 ounces Mexican queso fresco or other crumbly fresh cheese*

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

1 large lime, cut into wedges

 

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

 

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

 

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Marinated Shrimp with Artichokes

Marinated Shrimp with Artichokes

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

2 C. quartered canned artichoke hearts, drained

1/2 C. Italian parsley, minced

1 C. Italian dressing

 

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

 

 

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

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

3 T. olive oil

2 T. minced shallots

1 tsp. minced garlic

8 ounces wild blueberries, washed and stemmed

1/2 C. balsamic vinegar

10 ounces veal reduction

1 T. plus 1/2 tsp. salt

1 3/4 tsp. fresh cracked black pepper

2 T. chopped fresh sage leaves

1 T. unsalted butter

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

 

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

 

 

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Wienerschnitzel/Schweineschnitzel

Wienerschnitzel/Schweineschnitzel

1 1/2 lb. veal or pork cutlets

Flour

3 T. grated Parmesan cheese

2 eggs

1 tsp. minced parsley

1/2 tsp. salt

1/4 tsp. pepper

2 T. milk

1 C. fresh breadcrumbs

6 T. butter

4 slices lemon

 

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

 

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Lemon-Lime Soda Pop

Lemon-Lime Soda Pop

Lemon-Lime Soda Pop2 T. lemon juice

1 T. lime juice

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

3 ice cubes

1 C. soda water

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

 

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Zucchini Relish

Zucchini Relish

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

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

1/2 C. Cider Vinegar

2 T. Olive Oil

1/2 tsp. Salt

4 T. Brown Sugar Twin

 

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

 

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Hide and Seek Muffins

Hide and Seek Muffins

strawberrymuffins11 ½ C. Flour

2 tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Salt

¼ C. Sugar

2 Eggs

1 C. Milk

½ tsp. Vanilla

4 T. melted Butter

12 medium Strawberries

2-3 T. Sugar

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

 

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Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins

Cranberry Upside-Down MuffinsCranberry Sauce:

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

3/4 cup (150 grams) granulated white sugar

1 tablespoon orange juice or water

1 tablespoon grated orange zest

Muffin Batter:

2 cups (280 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (240 ml) milk

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

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

Orange Zest

 

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

 

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Verbena Martini

Verbena Martini

1 C. dry white wine

1 C. water

2 T. sugar

1 T. honey

Zest and juice of 1/2 lemon

Zest and juice of 1/2 lime

12 leaves lemon verbena

2 1/2 ounces citrus rum or citrus vodka

Verbena leaves, for garnish

 

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

 

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Grilled Salmon in a Thai Green Curry Bath

Grilled Salmon in a Thai Green Curry Bath

4-6 Salmon Fillets (with skin)

1/2 C. Green Curry Paste

2 cans coconut milk

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

1 T. each minced garlic, lemongrass and ginger

6 Kaffir lime leaves in a fine Chiffonade

Juice of 1 lime

Cilantro roughly chopped

Bean sprouts

2 C. jasmine rice

 

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

 

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Grilled Quesadillas

Grilled Quesadillas

Grilled Quesadillas8 10 inch flour tortillas

6 oz. jack or cheddar cheese, thinly sliced

3 to 4 plum tomatoes, thinly sliced

3 to 4 fresh or pickled jalapeno chilies, thinly sliced

4 scallions, finely chopped

1/2 C. Fresh cilantro sprigs

3 T. melted butter

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

 

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

 

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Layered Fruit Gazpacho

Layered Fruit Gazpacho

gaz10 ounces frozen raspberries, thawed

2 tablespoons honey

12 ounces unsweetened lemon-lime sparkling water

5 kiwis, peeled

1 teaspoon lime juice

1 cup roughly chopped cantaloupe

4 kiwi slices, for garnish

 

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

 

Layered Gazpacho

Layered Gazpacho

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

 

2 C. sliced celery

2 C. chopped yellow pepper

Handful of Kalamata olives

2 C. chopped red pepper

1 large chopped white onion

2 C. chopped green peppers

Handful of Spanish olives

2 C. peeled, halved lengthwise and sliced cucumber

 

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

 

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Gratin of Scallops & Chives

Gratin of Scallops & Chives

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

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

1/4 C. Fresh white breadcrumbs

 

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

 

Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

1 can (15 ounces) diced tomatoes

1/4 teaspoon ground black pepper

1 1/2 teaspoon chili powder

1 1/2 teaspoon ground cumin

2 teaspoons worcestershire sauce

1/2 teaspoon hot pepper sauce

2 teaspoons olive oil

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

1 medium onion, chopped

1 or 2 jalapeño chile peppers, chopped

2 garlic cloves, minced

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

1/4 cup all purpose flour

1/2 cup water

1/3 cup fat free sour cream

1/3 cup chopped fresh cilantro

4 ounces reduced-fat tortilla chips, crushed

 

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

 

 

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Kapusniak Polish Sauerkraut Soup

Kapusniak Polish Sauerkraut Soup

2 pounds smoked pork shanks

1 quart water

1 onion, well browned

1 quart sauerkraut juice

1/4 C. sugar

1/4 C. cream

1 egg

1 T. flour

3/4 C. milk

 

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

 

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Cream Cheese Spread

Cream Cheese Spread

8oz. Non-Fat Cream Cheese, room temperature

1/2 C. Light Sour Cream

1 tsp. Dried Onion

1 tsp. Parsley

1 tsp. Basil

1/4 tsp. Each: thyme and garlic powder

1/8 tsp. Pepper

 

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

 

Jacque Pepin Yukons

Jacque Pepin Yukons

3 pounds baby Yukon gold potatoes

Salt

Freshly ground black pepper

3 C. chicken stock

3 T. butter

2 to 3 T. freshly chopped parsley leaves

 yukon

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 C., add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

 

 

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Pistachio Muffins

Pistachio Muffins

Pistachio Muffins1 C. all-purpose flour

1 C. whole-wheat flour

3/4 C. brown sugar

3/4 C. low-fat milk

1/2 C. applesauce

1/2 C. vegetable or canola oil

1/2 C. oats – quick or old fashioned

1/3 C. pistachio nuts – finely chopped

1 large egg – lightly beaten

1 T. baking powder

1/2 tsp. salt

 

For Topping (just mix togeter):

1/4 C. pistachio nuts – finely chopped

3 T. brown sugar

 

Preheat oven to 400 degrees.  Prepare 12 muffin C. with papers or generous coating of cooking spray. In a large mixing bowl, sift together the flours, sugar, oats, nuts, baking powder and salt. In a separate bowl, mix together milk, applesauce, oil and egg. Add wet ingredients to dry ingredients and mix until just moistened. Fill prepared muffin C. a little more than 3/4 full. Sprinkle topping evenly over each muffin. Bake for about 20 minutes until golden brown. Stick a toothpick in the center of one of the muffins. If it comes out dry, the muffins are done. If there’s a little batter stuck to it, you need to cook the muffins longer. Allow muffins to cool before serving.

 

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Preserved Lemons with Cardamom and Bay Leaves

Preserved Lemons with Cardamom and Bay Leaves

6 lemons

½ C. kosher salt

1 T. cardamom pods

3 bay leaves

1 C. lemon juice or more, if needed

 

Cut lemons in quarters lengthwise, leaving stem end attached. Rub the flesh with some of the salt. Place 1 T. salt in bottom of 1-quart glass jar. Place lemons in the jar, alternating with remaining salt, cardamom pods and bay leaves. Pour in enough juice to cover the lemons. Cover tightly. Let stand about 3 weeks, shaking the jar daily to redistribute salt.  Preserved lemons will keep in the refrigerator up to about 6 months as long as they are covered with lemon juice.

 

 

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Creamy Baked Fennel

Creamy Baked Fennel

fennelSalt and pepper

2 large fennel bulbs, cored and cut into strips, plus 2 T. coarsely chopped fennel fronds

1 C. heavy cream

1 tsp. fennel seeds

1 tsp. grated lemon peel

1 C. grated parmesan cheese

 

Preheat the oven to 450 degrees . In a large nonstick skillet, bring 3/4 C. water to a boil with 3/4 tsp. salt and 1/4 tsp. pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes. Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 C., about 3 minutes. Add the fennel seeds and lemon peel, cover and let steep for 3 minutes; strain into a shallow 2-quart baking dish. Stir in the cooked fennel bulb strips and 1/4 C. parmesan. Sprinkle with the remaining 3/4 C. parmesan and bake until browned and bubbly, about 15 minutes. Sprinkle with the fennel fronds.

 

 

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Garlic and Anchovy Crostini

Garlic and Anchovy Crostini

1 baguette, thinly sliced

1 garlic clove, minced

4 anchovies, minced

â…“ C. extra virgin olive oil

 

Preheat oven to 350°F (198°C). Toast sliced baguette in the oven, turning to brown both sides. In a small bowl, mix garlic, anchovies and olive oil together. Brush toasted baguette slices with mixture.

 

 

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Polenta with Tomatoes

Polenta with Tomatoes

1/2 C. Yellow Cornmeal

1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

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Creamy Corn & Bacon Casserole

Creamy Corn & Bacon Casserole

1 lb. bacon, diced

2 C. bread crumbs

1/4 C. minced onion

1/2 C. chopped green pepper

2- 16oz cans cream-style corn

 

In a skillet, fry the bacon until lightly browned. Remove & set aside. Pour 1/8-1/4 C.  of the bacon drippings over bread crumbs; set aside. Discard all but 2 T. of remaining drippings. Preheat oven to 350~f.  Sauté onion & green pepper in drippings till tender. Stir in bacon, & corn. Spoon into a 1-qt baking dish; sprinkle with crumbs. Bake 20-25 minutes or till bubbly & heated through.

 

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Fluffy Fruit Topping

Fluffy Fruit Topping

1 (16-ounce) can whole cranberry sauce

1 (8-ounce) can crushed pineapple, well drained

2 or 3 mashed bananas (sprinkled lightly with lemon juice)

1 (8 or 12-ounce) carton frozen whipped topping, thawed

 

Combine cranberry sauce, pineapple, bananas, and topping in a bowl and toss gently until well blended. To serve as a topping, refrigerate prepared mixture for at least one hour. Spoon over ice cream or slices of Angel food cake. To serve as a fruit salad, transfer mixture to a freezer safe container. Place in freezer until frozen. When ready to serve, cut the frozen mixture into squares, place each square on a lettuce leaf, and garnish with a cherry or thin orange twist.

 

Yield:

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Meatball Pops

Meatball Pops

2011-11-18-kiddy-apps-meatball-pops-500b1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1/3 cup shredded Monterey Jack or Cheddar cheese

10 refrigerated or frozen cooked beef meatballs, thawed

1/4 cup butter, melted

2/3 cup finely crushed seasoned croutons

10 large appetizer picks or lollipop sticks, if desired

1 1/2 cups tomato pasta sauce, heated

Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with no-stick cooking spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round. Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet. Bake 10 to 15 minutes or until golden brown. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.

 

Yield:

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Cranberry Applesauce

Cranberry Applesauce

apple

8 Apples (About 4 lb.), peeled, cored, and chopped

2 C. fresh Cranberries, cleaned and picked over

1 C. Granulated Sugar

1/2 C. Apple Juice

2 3-inch Cinnamon Sticks

2 3-inch strips of Lemon Zest (rind)

4 T. Butter

 

In a heavy saucepan over a moderate heat, cook the apples, cranberries, sugar, apple juice, cinnamon sticks, and the lemon peel, stirring frequently for about 20 minutes, or until the apples are very soft. Discard the cinnamon sticks and the lemon peel. Force the apple mixture through the medium disk of a food mill into a bowl, or process in a food processor or blender in small batches to your desired consistency, making sure to stir in a bit of the butter with each batch. Serve the applesauce warm or chilled. The applesauce keeps, covered and chilled, for a week, so feel free to prepare the cranberry applesauce in advance of your holiday meal.

 

Easy Maple Baked Beans

Easy Maple Baked Beans

5-14 oz. Cans pork and beans

1/4 C. Chopped onion
1/3 C. Maple syrup
2 tsp. Dry mustard
6 slices Bacon, cooked and crumbled

Double ingredients to cook in 6 quart crock. Combine all ingredients in crock. Cover and cook on Low for 6-8 hours.

 

Orange French Toast

Orange French Toast

1/4 C. Egg substitute

1/4 C. Skim milk

1/4 tsp. Grated orange zest

Vegetable cooking spray

1 tsp. Butter

4 oz. (4 slices) bread

1 tsp. Powdered Sugar

 

1/4 C. Orange juice

1 1/2 tsp. sugar

1 tsp. cornstarch

1/4 tsp. grated orange zest

1/8 tsp. vanilla

1/2 C. Orange sections

 

In a shallow dish, whisk together egg substitute, skim milk, and grated orange rind. Coat a large nonstick skillet with cooking spray. Add butter; place over medium heat until butter melts. Dip bread slices (one at a time) into egg substitute mixture, coating well. Place bread slices in skillet; cook until browned on both sides (about 3 minutes per side). Sprinkle with powdered sugar and orange sauce. In a small saucepan, stir together the orange juice, cornstarch, and sugar. Bring to a boil over medium heat, stirring constantly. Boil for one minute. Stir in orange rind, vanilla, and orange.

 

Cheese and Chive Sandwich

Cheese and Chive Sandwich

2-3 Chives, snipped finely

1 T. Mayonnaise

1 tsp. Water

Scant ½ C. grated Cheddar

2 slices Bread

1 T. Butter, softened

 

Mix chives, mayo and water together in a small bowl, then add cheddar and stir to combine.  If desired, roll bread with rolling pin until bread is about half its original thickness to make it easier to eat for little mouths.  Spread one side of each slice with butter.  Spoon filling onto one of the buttered sides and then sandwich with the second slice, pressing down well.  Trim crusts and cut into triangles to serve.

 

From Top 100 Finger Foods

 

Yield:

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Cranberry Muffins

Cranberry Muffins

 Cranberry Muffins1 C. chopped cranberries

1/3 C. honey

1/4 C. margarine, or shortening

1/4 C. honey

1 egg

1/2 C. milk

1 orange rind, grated

2 C. all-purpose flour

1 T. baking powder

1 tsp. salt

 

Mix cranberries with 1/3 C. honey.  Cream margarine and remaining honey, until light and fluffy.  Add egg and beat thoroughly.  Stir in cranberry mixture, milk and orange rind.  Sift together dry ingredients; add to the cranberry mixture and stir until just combined.  Batter should be lumpy.  Spoon batter into greased muffin tins, filling 2/3 full.  Bake at 400 degrees F.  for 15 to 18 minutes.

 

Crockpot Chicken Fricassee with Chive Dumplings

Crockpot Chicken Fricassee with Chive Dumplings

Chicken Fricassee dumplins 11 can reduced fat cream of chicken soup

1/2 soup can water

1/2 C. chopped onions

1 tsp paprika

1 tsp lemon juice

1 tsp rosemary

1 tsp thyme

1 tsp salt

1/4 tsp freshly-ground black pepper

4 skinless boneless chicken breasts

Non-stick cooking spray

 

3 T. shortening

1 1/2 C. flour

2 tsp baking powder

3/4 tsp salt

3 T. fresh chopped chives (or 2 T. dried chives)

3/4 C. skim milk

 

Spray crock pot with non-stick cooking spray. Place chicken in crock pot. Mix remaining ingredients together and pour over chicken. Cover and cook on LOW 6 to 8 hours. About 1 hour before serving, prepare chive dumplings: Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by tsp.fuls onto hot chicken and gravy. Cover and cook on HIGH for 45 to 60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

 

 

Yield:

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Sesame Stir-Fried Chinese Greens

Sesame Stir-Fried Chinese Greens

2 tsp. canola oil

2 lb. baby bok choy

2 T. low-sodium soy sauce

1 T. rice wine vinegar

2 tsp. toasted sesame oil

1 T. toasted sesame seeds

 

In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

 

Yield:  6 servings

Calories:  61

Fat: 4g

Fiber: 2g

Bachelor Buttons

Bachelor Buttons

1/4 cup cold butter

1 1/3 cups all-purpose flour

1 egg

5 ounces sugar

1 pinch salt

1 pinch nutmeg

Sugar, for dusting

 

Preheat oven to 350 degrees. In a large bowl, Rub the butter into the flour. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough. Sprinkle dough pieces lightly with sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper.  Bake until very lightly browned around the edges and on the bottoms, about 8 minutes. (The tops should be done but not browned.)  Remove from oven; transfer to wire rack. Cool completely, then store in airtight container.

 

Chicken with 40 Cloves of Garlic in Creamy Sauce

Chicken with 40 Cloves of Garlic in Creamy Sauce

IMG_40586 boneless, skinless chicken breasts, trimmed of any fat and in half

1-2 tbsp of olive oil

Dried thyme to taste

Sea salt and fresh cracked pepper to taste

40 cloves of garlic

1 tbsp of butter

1 tbsp flour

1 2/3 cups of chicken broth

2 tbsp 2% milk

1 tbsp fresh parsley, chopped

Separate the cloves of garlic and peel.   Preheat the oven to 350 degrees. Place trimmed and halved chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Season with sea salt, black pepper and thyme to taste. Heat the olive oil in a large skillet over medium high heat. In batches, saute the chicken smooth side down first, until nicely browned, about 4 minutes. Flip the breasts and cook for 45 seconds then remove to a baking dish. Once all the chicken has been removed, add the garlic to the pot. Lower the heat and saute for 3-4 minutes, turning often; add the chicken stock, making sure to scrape all the brown goodies off the bottom of the pan. Season with sea salt, pepper and thyme if needed. Pour sauce over the chicken in the baking dish. Cover with a lid or tinfoil and bake for 20 minutes. Once the chicken has baked, carefully remove the chicken and garlic cloves to a platter and cover with an aluminum foil tent to stay warm. Place the sauce in the large skillet that you cooked the meat in or a saucepan. In a small bowl, whisk together the flour and milk with a little bit of the sauce. Once it’s thoroughly mixed, slowly whisk the flour mixture back into the rest of the sauce. Add the butter to the sauce, raise the heat and boil for 3 minutes or until it’s nice and thick. Taste and re-season if needed. Pour the sauce over the chicken, garnish with fresh chopped parsley and serve. Enjoy   Yield: Calories: Fat: Fiber:
Herb Butter

Herb Butter

Savory_Herb_Butter_ashx_1 C. Soft Butter

1 tsp. each: marjoram, thyme, rosemary

1/4 tsp. each: garlic powder, basil, sage

 

Beat all ingredients together until evenly mixed and fluffy.  Store in tightly covered container and refrigerate.  This butter can be molded if desired.

(herb combinations are just a suggestion.  Try your favorites)