2 flour tortillas (approximately 6 inch diameter)
2 tsp. dried basil
1 1/2 oz. low fat or nonfat shredded cheese
1 medium fresh tomato
1/3 T. olive oil
Slice tomato, set aside. Brush tortilla with oil, layer on tomato, top with cheese and dried basil and roll tortilla up. You can enjoy this cold or heat for about 3 minutes in a toaster oven.
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2 lemons
2 T. fresh thyme leaves, stripped and chopped
salt and freshly ground black pepper
1 1/2 lb. flank steak
1 T. Dijon mustard
2 T. white wine vinegar
5 T. extra-virgin olive oil (EVOO)
1/4 C. crumbled blue cheese
4 kaiser rolls, split
1 garlic clove, crushed
1 ripe Bartlett, Anjou or Bosc pear
8 slices prosciutto di Parma
1 large bunch of arugula, cleaned and trimmed
In a shallow bowl, combine the juice of 1 1/2 lemons, the thyme, salt, and pepper. Add the steak and toss to coat. Marinate the steak 5-10 minutes. In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper. Whisk in 3 T. of the EVOO, then the blue cheese. Toast the rolls. Rub the toasted cut sides with the garlic clove. Preheat a grill pan or outdoor grill on high. Grill the steak for 6-7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing. Thinly slice the pear, and toss in a salad bowl with the juice of the remaining lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette. Thinly slice the steak against the grain and on an angle. Layer half of the steak slices onto the rolls and top with the arugula pear salad. Add the remaining steak and roll tops.
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3 1/2 to 4 C all-purpose flour
4 C. Rye Flour
2 C. Whole Bran Cereal
2 pkg. Active Dry Yeast
2 T. Instant Coffee Crystals
2 T. Caraway Seed
1 T. Sugar
1 T. Salt
1 tsp. Fennel Seed, crushed
2 1/2 C. Water
1/3 C. Molasses
1 C. Butter or Margarine
1 square (1oz.) Unsweetened Chocolate
2 T. Vinegar
1 T. Cornstarch
1/2 C. Cold Water
 
In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup of rye flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and fennel. In a saucepan, heat water, molasses, butter or margarine, chocolate and vinegar until warm–110 to 115 degrees–stirring constantly until chocolate and butter are almost melted. Add liquid to dry ingredients in a mixing bowl and beat a half-minute at low speed, scraping sides of bowl constantly. Then beat 3 minutes at high. By hand, stir in remaining rye flour and enough of the all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead 8 to 10 minutes, or until smooth and elastic. Dough may be slightly sticky. Shape into a ball and place in a greased bowl, turning once to grease the surface. Cover and let rise in warm place for 1 1/4 to a 1/2 hours, or until almost double. Punch dough down and divide in half. Shape each half into a ball and place on a greased baking sheet. Flatten slightly with the palm of your hand. Cover and let rise in warm place 30 to 45 minutes, or until doubled. Bake in a 375 degree oven for 50 to 60 minutes, or until browned and bread sounds hollow when tapped. Remove from baking sheet and cool on wire rack. In a small saucepan, combine cornstarch and cold water, and cook and stir until mixture thickens and bubbles. Cook a minute more and brush over the hot bread.
8 C. water
8 black tea bags
3/4 C. sugar
16 whole cloves
16 whole Cardamom Seeds, pods removed (optional)
5 cinnamon sticks
8 slices fresh ginger
1 C. milk
Combine water, tea, sugar, cloves, cinnamon & ginger in Crock Pot. Cover; cook on High 2 to 2-1/2 hours. Strain mixture; discard solids. Stir in milk just before serving. Serve warm or chilled.
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1 3-lb. beef tenderloin, trimmed of fat
2 T. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2/3 C. chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
2 T. Dijon mustard
 
Preheat oven to 400 degrees F. Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string. Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
Roasting Tips
1. Very cold meat won’t roast evenly. Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast’s internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat’s fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
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4 1/2-5 C. vegetable stock
1/4 tsp. saffron threads
3 1/2-4 lbs. asparagus
4 T. unsalted butter
1 large russet potato
1/2 C. heavy cream or milk, optional
Salt and pepper
1/4 C. fresh flat-leaf parsley
1 1/2 C. small croutons, optional
In small saucepan, bring 1/2 C. stock to boil over high heat. Add crushed saffron; remove from heat and let steep for 15 minutes. Trim off tough stem ends from asparagus, and then cut each spear into 2-inch lengths. In large saucepan over medium heat, melt butter. Add asparagus pieces and cook, stirring, for 3 minutes. Add potato (peeled and diced), saffron infusion and 4 C. stock. Bring to gentle boil over medium heat; reduce heat to low and simmer, uncovered, until asparagus and potato are very soft, 30-40 minutes. Remove from heat and let cool slightly. Working in batches, puree soup in blender until smooth. Return puree to pan; heat gently to serving temperature. Add cream or milk (if using) and season to taste with salt and freshly ground pepper. Add remaining 1/2 C. stock if soup is too thick. Ladle soup into warmed bowls. Top each serving with equal amount of chopped parsley and croutons (each about 1/2 inch square), if desired. Serve at once.
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8 whole Roasted, Peeled, And Seeded Green Chiles
1-1/2 cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
1 ripe avocado
3 T. lemon juice
1/4 tsp. salt, plus more for seasoning
1 tsp. Dijon mustard
Pinch white pepper
1/2 pound lump crabmeat
2 T. chopped chives
Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 T. of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 tsp. Dijon mustard, pinch of white pepper, and 1/4 tsp. salt. Add crabmeat and toss. Â Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half tsp. of chives. Repeat with the remaining 3 servings and serve.
Yield: 4 servings
Calories: 150
Fat: 8g
Fiber: 3g
3 ounces salmon, grilled
1 C. cooked (warm) Japanese rice
1 C. brewed green tea
1 scallion, sliced, greens only
3 T. crumbled, toasted nori
1 T. wasabi
Japanese pickles or pickled vegetables
Place rice in the center of a warm bowl; top with salmon. Pour the hot tea over the fish. Sprinkle with scallions and nori. Serve with wasabi and pickles.
5 T. white vinegar
3 tsp. red chili flakes
8 cloves garlic
Pinch of salt
2 fresh red chili peppers, seeded and sliced
1 c. whole canned tomatoes (with juice)
12 oz. Red Plum jam
9 oz. pineapple juice
4 T.p. apple juice concentrate
Place the first 7 ingredients in a food processor or blender and blend to an even consistency. This will take several minutes and require stopping occasionally to scrape down the sides. lace the remaining ingredients in a saucepan over medium heat. Pour the blended ingredients in the saucepan. While stirring, let this mixture come to a boil. Reduce heat to simmer and cook for 20 more minutes. Store in air-tight, sterilized jars. It will keep for at least 2 months, refrigerated.
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1 package (16oz) uncooked rotini pasta
2 tsp. salad supreme seasoning
1 medium red bell pepper, chopped
2 plum tomatoes, chopped
1 large green bell pepper, chopped
1 package (3.5oz) sliced pepperoni
8 oz fresh mozzarella ciliegini (cheese balls) drained, halved
3 green onions with tops, sliced (about 1/2 C.)
1/2 C. sliced pimiento-stuffed green olives
1 C. zesty Italian dressing
1/4 C. shredded parmesan cheese
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain. In 3 to 4 quart clear bowl, layer 4 C. pasta,1 tsp. of the seasoning, the red bell pepper, tomatoes, green bell pepper, remaining 1 tsp. seasoning, the pepperoni, mozzarella, onions and olives. Pour dressing over salad; sprinkle with parmesan cheese. Refrigerate 2 hours, stir just before serving. (Made for AD BBQ; was a hit)
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8
baby artichokes, cleaned
Vinegar for soaking (optional)
Zest and juice of a lemon
Chunk of Parmesan
3 T. extra-virgin olive oil, more as necessary
Salt and pepper
Chopped fresh parsley or basil leaves for garnish
Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice. Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size. Remove artichoke slices from water and dry, then toss with olive oil and 1 T. lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.
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2 pounds round steak, sliced in strips
1 pkg. dry Lipton onion soup mix
1 can (28 oz.) stewed tomatoes (drained, but save the juice)
Sliced green pepper, onions and mushrooms as desired
4 tsp. cornstarch
1 T. A-1 sauce
Overlap meat in greased 9 x 13 inch pan. Sprinkle onion soup mix over meat. Top with tomatoes, then green pepper, onion and mushrooms. Whisk cornstarch and A-1 sauce into reserved tomato juice. Pour over all. Seal with foil. Bake 2 hours @ 350 degrees, or until meat is fork tender.
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Olive Oil No-Stick Cooking Spray1 (4-5 lb.) whole chicken, rinsed with neck and giblets removed
1 T. Olive Oil
1/2 tsp. oregano
1 tsp. minced garlic
1/2 C. cold water
1/4 C. milk
1 package Chicken Style Gravy Mix
1/2 tsp. oregano
1 tsp. minced garlic
1 1/2 tsp. fresh lemon juice
HEAT oven to 400°F. Spray a shallow roasting pan with rack with no-stick cooking spray. MIX the olive oil, oregano and minced garlic. Brush mixture over entire chicken. Season chicken liberally with salt and pepper. Place in prepared pan breast side down for 30 minutes. Turn chicken breast side up. Roast 65 to 70 minutes, basting occasionally. Chicken is done when a meat thermometer registers 170°F or when the juices run clear when the thickest part of the thigh is pricked. Transfer chicken to carving board; tent with aluminum foil. Allow to rest 10 minutes.  SKIM grease from the pan drippings. Place 1/4 C. skimmed pan drippings into a small saucepan. Add water, milk, chicken gravy mix, oregano, garlic and lemon juice to pan. Cook, stirring constantly until gravy thickens.  Carve chicken. Place on serving platter. Serve with warm lemon-garlic gravy.
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1 package Skinless Chicken Breast Fillets
2 T. vegetable oil
2 T. minced green onion
2 T. minced red bell pepper
1/3 C. frozen corn kernels
1/4 C. black beans, rinsed and drained
2 T. frozen chopped spinach, thawed and drained
2 T. diced jalapeno peppers
1/2 T. minced fresh parsley
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/3 tsp. salt
1 pinch ground cayenne pepper
3/4 C. shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 T. vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 T. vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, and then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
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3 heads garlic (about 9 oz. total)
1/4 C. extra-virgin olive oil
2 T. balsamic vinegar
2 T. dry wine (red or white)
1 T. minced fresh rosemary leaves or crumbled dried rosemary
Salt and pepper
Peel garlic and put cloves in a 6- to 8-inch-wide pan. Add oil, balsamic vinegar, wine, and rosemary; mix.. Cover and bake in a 400° oven 25 minutes. Uncover and continue to bake until garlic is light gold and soft to touch, 10 to 15 minutes longer. Add salt and pepper to taste. Serve hot, warm, or at room temperature.
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2 oz. white pepper
2 oz. black pepper
2 oz. fennel seeds
2 oz. coriander seeds
2 oz. ground cumin
2 tuna fillets (8 oz. each)
4 egg yolks
1/4 bunch cilantro
1/4 bunch chives
1/4 bunch parsley
4 seeded jalapenos (wear plastic gloves when handling)
8 oz. mirin (rice vinegar)
12 oz. olive oil
3 roasted red peppers
1 cucumber, finely sliced
Preheat the oven to 325. Roast the white pepper, black pepper, fennel, and coriander for 15 minutes. Mix with the cumin and process all of the spices in a blender until finely ground. Coat the tuna with the roasted spices, and pan sear until medium-rare. Set aside. In a blender, make jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley, and jalapenos and 4 oz. of the mirin. Slowly add 6 oz. of oil to emulsify. In a blender, make a roasted red pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 oz. of rice vinegar and the roasted red peppers. Emulsify with the remaining oil. Place the Jalapeno vinaigrette and the roasted red pepper vinaigrette on each half of a large platter. Slice the tuna and place on top of the vinaigrettes. Garnish with the cucumber slices. Since eggs are un-pasteurized, you may want to substitute a liquid pasteurized egg product (like Egg Beaters). One-quarter C. of liquid egg substitute is the equivalent of one whole egg.
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2 T. butter
2 cloves garlic, minced
1 stalk celery, chopped
1 onion, chopped
1/4 C. plus 1 T. flour
6 C. veggie stock
2 C. milk
1 1/2lbs new potatoes, unpeeled & diced
3 poblano chilies, roasted & chopped
1 16oz package frozen corn
1 red pepper, roasted & chopped
a couple good pinches of cayenne pepper
 
In a large pot, melt the butter and add onion, celery & garlic. Reduce to low and add the flour, stirring to make a roux. Cook over low heat to allow the flour to cook out. Turn heat to high and slowly whish in the stock. Add the milk & bring soup to a rolling simmer, stirring often. Add the potatoes, chilies, peppers and corn. Simmer uncovered for 30 minutes or until potatoes are cooked through. Add cayenne pepper to taste. Top with goodies like: a squeeze of fresh lime juice, sour cream, chopped cilantro, avocado, or grated sharp cheddar cheese.
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2 (10 oz.) pkg. frozen spinach, chopped
2 C. seasoned (any flavor) croutons
1 C. parmesan cheese, grated
4 eggs, slightly beaten
1/2 C. butter, softened to room temperature
1/2 tsp. white pepper
1/4 tsp. nutmeg
Cook spinach according to package directions. Drain well. Place in strainer and use back of spoon to press out water. In blender, grind croutons into fine crumbs. Mix thoroughly spinach, crumbs, cheese, eggs, butter, and seasonings. Shape into balls, about 1″ in diameter, on a cookie sheet – lined with waxed paper. Freeze about 1 hour. Remove from freezer and place in airtight containers. (Can be frozen up to 6 weeks)Â To serve, place on an ungreased cookie sheet. Bake in preheated oven of 350 degrees – 400 degrees F. or 10 – 15 minutes until firm.
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1/2 C. tomato sauce, low sodium
1 clove garlic
3/4 C. frozen spinach
1 tsp. low sodium parmesan cheese
3 1/2 oz. boneless chicken breast
1 tsp. onion powder
1/3 T. olive oil
Pasta
Cook your pasta of choice (try penne or rigatoni) according to recipe provided, omit salt. Rinse and pat dry chicken, then cut into strips. Mince garlic. Heat a nonstick skillet sprayed with cooking spray over low-medium heat, and sauté garlic for 2-3 minutes, until just soft. Raise heat to medium high, add chicken and cook for 5-6 minutes or until no longer pink. Remove from pan and reserve. Microwave spinach in a microwavable bowl over high heat, covered, for 2-3 minutes and drain. Add spinach and tomato sauce to skillet and simmer for about 2-3 minutes, covered. Add chicken and onion powder to sauce, stir and cover: simmer another 2-3 minutes. Add cooked pasta to pan, combine and heat through for another minute. Serve with a sprinkle of Parmesan cheese.
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2 sm. Zucchini
2 sm. Onions
1 Red Bell Pepper
1/8 tsp. Garlic Powder
1/8 tsp. Paprika
Dash Pepper
1/8 tsp. Salt
Prepare vegetables by cutting zucchini, onion, and pepper in large bite sized pieces. Sprinkle seasonings on vegetables and toss to coat evenly. Stir-fry in skillet until tender, or cook on grill. To cook on grill, spray a piece of aluminum foil with non-stick cooking spray and place on grill top. When the barbecue is hot, arrange vegetables on the foil. Close hood and cook 15 minutes, turning with spatula halfway through cooking.
3 T. olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 T. minced fresh rosemary
1 T. chopped fresh thyme
2 lb. stew beef, cut into 2-inch cubes
1/2 tsp. salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
2 T. all-purpose flour
1 C. Marsala wine
1 lb. butternut squash, trimmed and cut into 2-inch cubes
1/4 C. chopped sun-dried tomatoes
3 to 4 C. beef broth
2 T. fresh chopped flat-leaf parsley
Crusty bread, for serving
In a large soup pot heat 3 T. of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
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6 slices lean back bacon
1 medium onion, peeled and diced
1 1/2 C. self-rising flour
1/2 tsp. baking powder
1/2 C. cheddar, grated
12 oz canned corn, drained
2/3 C. milk
2 eggs
5 T. olive oil
Preheat the oven to 400 degrees F. Line a muffin pan with paper muffin cases. Trim any fat off the bacon slices and then cut into squares. Place in a small skillet, add the onion, and gently fry for 5-10 minutes until well cooked. Place the flour and baking powder in a bowl and mix. Stir in the cheese and corn. In another bowl whisk the milk, eggs, and oil together. Add this mixture to the flour mixture, then add the onion and bacon. Stir to combine but do not overmix. Spoon into the muffin cases and bake for 15 minutes until firm to touch. Cool on a wire rack.
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11.5oz Can Wild Berry Juice Concentrate
Water
2 12oz. Cans 7-up
Prepare Juice as directed on package, and stir in lemon-lime beverage. Serve immediately.
11/2 lb. Potatoes, peeled and diced into 1/2-inch cubes
4 T. Olive Oil
1 hot Red or Green Chili
2 cloves Garlic, finely chopped
Salt and Black Pepper to taste
1 large bunch fresh green Coriander, finely chopped (Fresh Parsley is a viable substitute, but will produce a different taste)
Heat the oil in a large skillet or pan over medium heat, into which the potatoes will go in about a one-inch-thick layer. Rinse the potato cubes well and shake them dry, then carefully add to the warm olive oil. Fry them until they’re golden on all sides, tossing as you go to even out the cooking. Split the chili and remove the seeds, then chop it finely; and do the same with the garlic. Add to the potatoes with the salt, and continue cook for  another 2-3 minutes. Chop the coriander finely, starting with the stalks, and stir it in, cooking for another 2 or 3 minutes, until the coriander has wilted. Serve immediately as part of dinner.
1 3 oz. package strawberry jello
1 1/2 cups boiling water
3 cups fresh strawberries, hulled & sliced OR 10-oz. package frozen, sliced strawberries
1 8 oz. can pineapple, unsweetened with juice
2 cups strawberry or vanilla yogurt
8 whole strawberries
Dissolve gelatin in boiling water in bowl. Stir in sliced strawberries, pineapple and juice. Chill until firm. To assemble: Cut chilled gelatin-fruit mixture into small cubes. Distribute half of cubes among eight individual dessert dishes. To each dish add 2 tablespoons yogurt, then one-eighth of remaining cubes and another 2 tablespoons yogurt; garnish with a fresh strawberry.
1 lb. Mushrooms, uniform size
1 1/2 C. Water
3/4 C. Olive Oil
2 T. Lemon Juice
1 clove Garlic, crushed
1 stalk Celery, diced fine
1 T. White Wine Vinegar
1/4 tsp. Fennel Seed
1/4 tsp. Oregano
3/4 tsp. Coriander
1 bay Leaf
1/4 tsp. Whole Peppercorns
1 tsp. Salt
Clean mushrooms and trim off gritty stem end. In a pan combine all ingredients except mushrooms. Simmer for 15 minutes, then add the mushrooms whole and cook another 5 minutes. Cool and chill at least 24 hours. Serve at room temperature.
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1 ripe avocado (diced) (Click here for a refresher on cutting an avocado)
3 hearts of palm (1 can) – sliced into 1/2cm coins
Vinaigrette
1/3 C. olive oil
3 T. white wine vinegar
1 tsp Dijon mustard
pinch dried oregano (if you have fresh, use that instead)
1 T. of finely chopped parsley
Whisk together and ingredients and set aside. Toss avocado and hearts of palm together. Drizzle vinaigrette over top and serve.
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1 family meal-sized portion of frozen meatballs (approximately 4-5 meatballs per person)
6 hot dog buns (or hoagie rolls)
6 thin slices mozzarella cheese
2 C. prepared spaghetti sauce
Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.
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11 x 200g Puff pastry ready rolled sheet (or roll out a block to form a rectangle approx. 8†x 6â€)
1 pack (125g) Brie Cheese or Camembert Cheese
1-2 medium tomatoes
½ zucchini
Beaten egg to glaze
Preheat oven to 220ºC/425ºF Unroll pastry sheet, trim edges with a sharp knife and place onto a lined baking sheet. Slice the tomatoes, zucchini and cheese. Arrange the ingredients in lines across the pastry sheet, leaving a good border of 2.5cm/1†all round, and overlapping the ingredients slightly. Brush the border with beaten egg and bake for 15 – 18 minutes until the pastry is risen and golden and the cheese melted. Serve hot. Serves 2-3
3 C. water
3/4 tsp. kosher salt
1 T. olive oil
6 to 8 stalks green onions, finely chopped
1 C. bulgur, uncooked
4 C. spinach, washed and torn
1/3 C. chopped fresh mint leaves
1 T. grated lemon rind
2 T. fresh lemon juice
Garlic Shrimp:
1 T. olive oil
4 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. giant shrimp, peeled and deveined
Lemon wedges, for garnish
Tossed Salad:
1 bag mixed greens
10 grape tomatoes
1/4 C. sliced almonds
1/2-lb. fresh mozzarella, sliced
Olive oil, for dressing
Balsamic vinegar, for dressing
Salt and freshly ground black pepper
To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium sauté pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 C. at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve. To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and sauté until soft, about 30 seconds. Add the salt, pepper, and shrimp, and sauté until the shrimp are just cooked through, about 2 minutes. Remove from heat. To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste. Divide the Lemon-Mint Bulgur “Risotto” evenly among 4 small plates and arrange the Garlic Shrimp evenly over the “Risotto”. Garnish with lemon wedges, if desired. Serve with Tossed Salad.
2 C. Grated zucchini, drained
1/2 C. finely chopped parsley
1/2 C. freshly grated Parmesan
1 clove minced garlic
1/4 C. olive oil
3 eggs, beaten
salt, pepper
3/4 C. packaged biscuit mix
Mix together zucchini, parsley, cheese, garlic, and olive oil. Stir in eggs and season w/salt & pepper. Blend in biscuit mix until smooth. Spread in greased 8-1/2″ round or 9″ square dish. Bake 350 deg. 35-40 min. Cut in wedges or squares.
3 C. Flour
21/4 C. Sugar
11/2 tsp. Baking powder
11/2 tsp. Salt
1/4 C. Poppy seeds
3 Eggs
1 C. Sour cream
1/2 C. Vegetable oil
1 1/2Â C. Orange juice
2 tsp. Orange extract
Stir together flour, sugar, baking powder, salt and poppy seeds and set aside. Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened. Divide batter into 24 greased muffin C. Bake at 350 degrees for 25 to 30 minutes or until golden brown.
1 tri-tip or bottom round roast, about 3 pounds (ask your butcher to trim the fat)
1 T. kosher salt, more to taste
Freshly ground black pepper to taste
2 T. vegetable oil
1 C. Mirassou California Merlot
1 C. canned diced tomatoes in juice
6 whole cloves garlic, peeled
8 small boiling onions, peeled
2 medium carrots, peeled and cut into 1½ inch segments
2 parsnips, peeled and cut into 1½ inch segments
1 small turnip, cut into 1½ inch chunks
1 small celery root, peeled and cut into 1½ inch chunks
12 small white button mushrooms, stems trimmed
12 very small yellow potatoes such as Yukon Gold
1 bay leaf
2 tsp. fresh thyme leaves, stripped from the stem
2 T. coarsely chopped fresh sage
Preheat a Dutch oven over a medium-high burner for about 3 minutes, or until very hot to the upper rim. While the pot is heating, season the meat with 2 tsp. of the kosher salt and freshly ground black pepper. Add the vegetable oil to the hot Dutch oven and allow it to heat just until it begins to smoke. Add the meat and sear on all sides until deep golden. Pour off excess fat. Deglaze the Dutch oven with the Merlot, and cook for 3 minutes. Stir in the diced tomatoes and garlic, then arrange the vegetables and potatoes around the meat. Season with the remaining tsp. of salt and a generous grind of black pepper, and sprinkle the herbs over the meat and vegetables. Cover the pot with a tight-fitting lid, and reduce the heat to low. Cook for about three hours, or until fork tender. Turn the meat and stir the vegetables once after about one hour. Slice the pot roast against the grain, and transfer to a deep serving platter. Surround the sliced meat with the vegetables and juices and serve.
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2 tsp. fennel seeds
2 tsp. orange zest
3 T. orange juice
1 tsp. cracked black pepper
4 ounces feta cheese, cut into 24 (1/2-inch) cubes
24 mint leaves
1/4 large English cucumber, seeded, and cut into 1/2-inch chunks
12 pitted green olives, halved
Special equipment: 24 (6-inch) skewers
In a medium bowl combine the fennel seeds, orange zest, orange juice, and pepper. Gently stir in the feta and marinate for 1 hour or more. To make the skewers, place a mint leaf about 3/4-inch up the skewer, then add an olive half, then a chunk of cucumber. Gently place a cube of the marinated feta on the end.
Yield: 6 servings
Calories:Â 80
Fat: 6g
Fiber: 0.5g
2 heads (each 3 in. wide) garlic
4 shallots (each 3 in. wide)
1 baguette (8 oz.)
1 firm-ripe avocado (6 oz.)
Salt and pepper
1 C. thinly sliced cucumber
1/2 lb. Roma tomatoes, rinsed and thinly sliced
1 C. lightly packed fresh basil leaves
Set garlic heads and shallots in an 8- or 9-inch pan. Bake in a 375° oven until garlic and shallots are very soft when pressed, 35 to 40 minutes. Let cool. Split baguette in half lengthwise. Cut root end off garlic and squeeze out soft pulp; discard skin. Cut root end off shallots, peel, and discard skin; chop soft interior. Mix garlic and shallots and spread onto cut sides of baguette. Peel, pit, and thinly slice the avocado. Lay slices over bottom baguette half and sprinkle lightly with salt and pepper. Arrange cucumber, tomatoes, and basil leaves on avocado. Cover with top half of baguette. With a serrated knife, carefully cut sandwich into 3 or 4 portions.
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12 small eggplants, 3-4 inches long
salt
Cut the eggplant in half lengthwise, sprinkle liberally with salt and let drain in a colander for 30 minutes.
1/2 C. shelled pistachio kernels
1/2 C. loosely packed mint leaves
1/2 C. loosely packed parsley leaves
1 clove garlic, coarsely chopped
2 scallions, coarsely chopped
3/4 C. virgin olive oil
2 T. white wine vinegar
1/4 tsp. sugar
Salt and freshly ground pepper
Blend the nuts, mint, parsley, garlic and scallions to form a fairly smooth paste. Stir in rest of ingredients and let stand. Wash the eggplants thoroughly, dry well, brush with oil, and place under a broiler for 4-5 minutes until skins blister and char. Turn over and brush with oil, brown 1 minute until brown, and serve hot with plenty of salsa.
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1/2 C. fresh lime juice
1/2 C. fresh lemon juice
1/2 C. fresh orange juice
1/2 C. olive oil
4 cloves of garlic minced
2 tsp. coarsely ground black pepper
3 crushed bay leaves
3 T. chopped cilantro
Mix all ingredients in shallow wide mixing bowl. Add food and marinate 1-2 hours. Barbeque, stovetop grill, or broil, brushing marinade on 2-3 times. In addition to skinned chicken parts, this may also be used on salmon, tuna, or shrimp. Reduce marinating time so citrus does not “cook” seafood.
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1 tortilla (I use La Tortilla wholegrain low-carb, so flexible!)
1 banana (I’ve found the ones slightly past their prime are best)
your favorite brand of peanut butter
a dinner plate covered in plastic wrap
a good, sharp chef’s knife.
Lay the tortilla on the wrap-covered plate. Spread a thin layer of peanut butter evenly over the entire top surface, right to the edges. A couple of inches away from the edge lay the peeled banana directly onto the peanut butter. Bring the smaller edge of the tortilla up over the banana and roll it VERY TIGHTLY into a tube. If you don’t roll it tight, it’ll fall apart when you cut it. Release the plastic wrap from around the plate and roll it up around the tortilla-tube to keep everything in place. Pop in the freezer for a couple of hours. You don’t want it frozen solid, but firm enough so that it slices well. When the tube is frozen, bring it back out onto the plate, cut the ends off with the chef’s knife- you might have to use a slight sawing motion. If the tube feels squishy, put it back in the freezer. Cut the tube into 1″ slices and serve.
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1 6oz. pkg. Stove Top for Chicken
1 ½ lb. boneless, skinless chicken breasts, cut into 1†pieces
1 10.75oz. can condensed cream of chicken Soup
1/3 C. Sour Cream
1 16oz. bag frozen Mixed Vegetables
Preheat oven to 400 degrees. Prepare Stuffing Mix as directed on package and set aside. Mix chicken, soup, sour cream and vegetables in 13×9†baking dish; top with stuffing. Bake 30 minutes or until chicken is cooked through.
Yield: 6 servings
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