1 C. animal crackers
1 C. teddy bear-shaped chocolate or honey-flavored graham cracker
1 C. small pretzel twists
1 C. yogurt-covered raisins
1 C. candy-coated chocolate candies
10 colorful ice-cream cones , if desired
Mix all ingredients except ice-cream cones. Serve snack in cones.   Store in covered container.
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The name for this dish from the Algarve comes from the clam-shaped copper cooking vessel, known as a cataplana, in which it is classically cooked. Serve this popular tasca dish as a light supper or lunch, accompanied with lots of bread for soaking up any extra juices, or spoon it over rice or alongside boiled potatoes for a more substantial main course. Serve chili pepper sauce on the side.
 
2 1/2 lb small clams in the shell such as Manilas
2 T. olive oil
3 yellow or red (Spanish) onions, thinly sliced
4 cloves garlic, finely minced
1 1/2 T. red pepper flakes or 2 fresh small hot chili peppers, seeded and finely chopped (optional)
1 bay leaf, crumbled
1/4 lb smoked ham or prosciutto, diced
1/4 lb chouriço sausages, casing removed and crumbled
1/2 C. dry white wine
2 C. diced canned tomatoes and their juices
1/2 C. chopped fresh flat-leaf (Italian) parsley
Freshly ground black pepper
lemon wedges
Discard any clams that do not close to the touch. Scrub the clams well under running water, place in a bowl of water, and refrigerate until needed. In a large sauté pan over medium heat, warm the olive oil. Add the onions and sauté until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and sauté for 3 minutes longer. Add the fresh chilies (if using), the bay leaf, ham or prosciutto, sausage, wine and tomatoes. Stir well and simmer over low heat, uncovered, for 25 minutes. Add the clams, hinge sides down, and cover the pan. Raise the heat to high and cook until the clams open, 3-5 minutes. Discard any clams that have not opened. Ladle into warmed soup bowls, sprinkle with parsley and top with a liberal grinding of black pepper. Serve hot with lemon wedges.
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1 lb. Well-Seasoned Sausage
16oz. Can Refried Beans
4oz. Can Chpped Green Chiles
2 C. Jack Cheese, grated
Brown sausage in skillet. Drain off fat. Spread refried beans in ungreased shallow baking dish. Layer with sausage, chiles, and cheese. Bake at 350 for 15-20 minutes or until heated through. Serve with tortilla chips.
4 oz. turkey sausage or crumbled turkey bacon
1/2 green bell pepper, chopped
1/4 onion, chopped
5 large eggs
1 can (12 oz.) sliced mushrooms, drained
1/2 C. (2 oz.) shredded reduced-fat Cheddar cheese
Preheat the oven to 350 deg F. Coat a 6-C. nonstick muffin pan with cooking spray or line with paper baking cups. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink. Â Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes, or until the egg is set.
Yield: 6 servings
Calories: 140
Fat: 9g
Fiber: 1g
2 tea bags
1 C. boiling water
1 bottle (48 oz.) cranberry juice
1/2 C. dried cranberries (optional)
1/3 C. sugar
1 large lemon, cut into 1/4-inch slices
4 cinnamon sticks
6 whole cloves
Additional thin lemon slices
Additional cinnamon sticks
Combine all ingredients in the slow cooker. Cover and cook on Low for up to 5 hours.
8 Portobello Mushroom Caps, cut into large chunks
8 large Garlic Cloves, cracked from skins
½ C. Flat Leaf Parsley
½ C. EVOO
Salt and Pepper
4 1 ½†thick Beef Tenderloin Steaks
8 Scallions, split lengthwise
Crusty Bread
Preheat oven to 500. Preheat grill pan or outdoor grill to high. Place mushrooms chunks in large bowl. Combine garlic and parsley in food processor and finely chop. Add to mushrooms. Pour about ½ C. EVOO over mushrooms and toss vigorously to coat. Arrange in single layer on a rimmed cookie sheet and roast 20 minutes, or until crisp, dry and dark brown. Resist the urge to open the oven and check. Season with salt and pepper after removing from oven. Salting before cooking will cause mushrooms to give off juices and not crisp. Grill steaks 4 minutes each side for medium rare, 5-6 for medium to medium well. Season with salt and pepper and allow to rest 5 – 10 minutes. Coat scallions in EVOO and season with salt and pepper. Grill to mark, a couple minutes each side. Serve the steaks with grilled scallions on top and crispy mushrooms on the side. Serve with crusty bread.
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4oz. Cream Cheese
1 pint Low-fat Cottage Cheese
3 tsp. Lemon Juice
2 tsp. Prepared Horseradish
1/4 tsp. Tabasco
1/4 C. Chopped Green Onion
1 can Minced Clams, Shrimp, or Crab, drained
Allow cream cheese to sit to room temperature. Blend with cottage cheese and following three ingredients until smooth. Stir in onions and seafood. Serve with raw vegetables or crackers.
4 big handfuls purslane
2 handfuls baby arugula
1 C. ripe cherry tomatoes, halved crosswise and sprinkled with salt
1/2 onion blossom, pulled apart into strands (or sub 1-2 T. finely chopped spring onion or red onion)
Nasturtium flowers for garnish (optional)
Good-quality extra virgin olive oil
Juice of 1/2 lemon
1 large spoonful sherry vinegar
Salt
Freshly ground black pepper
Pinch or cut the purslane into bite-sized pieces, discarding the bottom of the stems if they seem at all tough when you break them (if the sprigs are on the small/young side, this won’t be a problem). Wash gently and dry thoroughly in a salad spinner. Whisk about 1/4 C. olive oil or a little more together with the rest of the vinaigrette ingredients in a bowl (you want an olive oil to lemon-and-vinegar ratio of about 3:1) until they form an emulsion. Toss the purslane and arugula with the vinaigrette in a salad bowl. Scatter the tomatoes over the top and drizzle lightly with olive oil. Sprinkle with the onion blossoms and a little extra black pepper, and garnish with nasturtium flowers
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8 ounces roasted pistachios, shelled
2 tsp. Spanish olive oil
4 saffron threads
Salt
Preheat oven to 250 degrees. Put all flavor ingredients into a mixing bowl. Add nuts and toss. Transfer to a roasting pan into which the nuts will fit in one single layer. Roast for 20 minutes or until nuts begin to color. Transfer to a paper towel to drain excess oil. NOTES : For a drier consistency substitute spray olive or corn oil.
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Crust:
4 T. (or more) ice water
3/4 tsp. apple cider vinegar
1 1/2 C. unbleached all purpose flour
3/4 tsp. salt
1/2 C. (1 stick) plus 1 T. chilled unsalted butter
Filling:
1/2 C. whole milk
1/2 C. heavy whipping cream
1 large egg
1 large egg yolk
1/4 tsp. salt
1/2 C. crumbled aged goat cheese (such as Bûcheron), rind trimmed
1 1/2 C. Leek Confit
Combine 4 T. ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by tsp.fuls. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out. Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling. Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 C. cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.
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Lemony Lentil Soup
1 tablespoon olive oil
1 medium white onion, peeled and diced
2 medium carrots, diced
5 cloves garlic, peeled and minced
6 cups vegetable stock (or chicken stock)
1 1/2 cups red lentils, rinsed and picked over
2/3 cup whole-kernel corn
2 teaspoons ground cumin
1 teaspoon curry powder
(optional) pinch each of saffron and cayenne
zest and juice of 1 small lemon
fine sea salt and freshly-cracked black pepper
Sauté the veggies (optional). Press the “Sauté†button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Press “Cancelâ€. Cook. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealingâ€. Cook on high pressure for 8 minutes, followed by a quick release. Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.) Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed. Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
1 T. extra virgin olive oil
6 large prawn, peeled, and, deveined
1/4 C. tomato, concasse
1/4 C. diced preserved lemon, or Lumiere reversion, see recipe for directions
2 T. capers, rinsed
3 tsp. tarragon, finely, chopped
3 tsp. flat-leaf parsley, finely, chopped
1/2 tsp. sherry vinegar
1/2 tsp. black olive tapenade
In a sauté pan over medium-high heat add 1 T. Olive Oil. Add prawns, seasoned with salt and white pepper, cook for one to two minutes until they turn pink and golden brown. Remove from heat and place prawns on a plate to cool. In a bowl, combine tomato, lemon, capers, olives, tarragon, parsley, sherry vinegar and olive oil. Roughly cut cooled prawns and add prawns and juice to mixture. Refrigerate until ready to use. Add tapenade to mixture at very end, just before serving. Mix well.
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Avocado with Ginger & Carrot Dressing
2 tablespoon water
2 small carrots, peeled and diced
1/2 shallot, peeled and roughly chopped
2- inch knob of ginger, peeled and grated
1/4 cup grape seed oil
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sweet white miso paste
1 avocado, fanned
Sesame seeds, for topping
To a blender or food processor, add the water, carrots, shallot and ginger. Pulse until carrots and shallot are thoroughly minced. Scrape down the sides and with the blender running, pour in the grape seed oil, rice wine vinegar, sesame oil and sweet white miso paste. Allow the blender to run for 30 seconds or so. Give it a taste and adjust the salt to taste. I added just a pinch of salt. To assemble the snack: half an avocado. Peel the avocado and place flesh side down on a cutting board. Slice it thinly and then gently press on the top, fanning it out. Place a liberal tablespoon of dressing onto the plate. Top with the avocado and then garnish with a few sesame seeds and a pinch of salt.
½ C. plain Lowfat Yogurt
½ C. Cottage cheese
1 clove Garlic, thinly sliced
2 T. prepared Horseradish
¼ C. chopped Parsley
2 T. minced Chives
Salt and Pepper
Line sieve with coffee filter and place over a bowl. Spoon yogurt into filter and let drain about an hour at room temperature or overnight in the refrigerator. Add drained yogurt along with cottage cheese into a food processor and process until smooth. Add remaining ingredients and blend until smooth. Cover and refrigerate at least an hour before serving. Dip will keep in the refrigerator, covered, up to 3 days.
from The Diabetes Menu Cookbook
Yield: 12 servings
Calories: 16
Fat: 0g
Fiber: 0g
1/4 lb. salt pork or bacon, diced
1 C. chopped onion
2 medium carrots, diced
3 ribs celery, sliced
1 tsp. dried parsley flakes
1 can (28 oz.) tomatoes
1 1/2 tsp. salt
3 cans clams (approx. 7 oz. each) minced clams with liquid
1/4 tsp. ground black pepper
1 bay leaf
1 1/2 tsp. dried leaf thyme, crumbled
2 1/2 C. diced potatoes, about 3 medium peeled potatoes
Brown bacon in a large skillet; add onions and cook until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours.
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Freshly cooked bacon and the rendered bacon fat
A large green tomato that shows tinges of pink
Salt, pepper and flour
Brown sugar
1/2 C. light cream or half and half
Slice a thin slice off the top and bottom of the tomato and remove the core. Slice into half inch slices. Salt and pepper each slice and dredge in flour. Fry in enough hot bacon fat to cover the skillet. Turn tomatoes over and sprinkle with brown sugar. Brown, flip again, and sprinkle with more sugar. Each side of the tomato will be cooked twice and the brown sugar should caramelize. Remove tomatoes from pan and leave about 1 T. bacon fat. (Sometimes you will have to add an extra T. of fat because the tomatoes will have soaked up the fat in the pan.) Add a tsp. Â or two of flour and cook and stir a minute or so. Stir in half a C. of cream and bring to a boil. Season, pour gravy over tomatoes, and serve with the bacon. Note: Use fairly high heat and watch closely. The tomatoes will turn to mush if the browning process takes too long.
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Cut a head of cabbage into 8 wedges. Place one wedge on a large piece of foil that has been sprayed with cooking spray. If desired, add slices of onion and carrot. Sprinkle on 2 T. Water, Vinegar, Apple Juice or other liquid. Wrap foil packet to totally enclose cabbage and prevent any liquid from draining out. Place on grill over low coals for 45 minutes to an hour.
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6 C. flour
½ C. cold butter, cut into squares
3 tsp. baking powder
2 ½ tsp. salt
½ tsp. coarse black pepper
1 T. cayenne pepper
2 C. grated parmesan cheese
1 C. milk
½ C. buttermilk
2 eggs
Preheat oven to 350 degrees F. In the bowl of a food processor, combine flour, butter, baking powder, salt, black pepper, cayenne pepper, and parmesan cheese and pulse so that it is the consistency of fine sand. In a separate bowl, whisk together the milk, buttermilk, and eggs. Slowly add this wet mixture to the dry mixture that is in the food processor. Flour a clean work surface and using your hands, bring the dough together. If dough is too sticky, sprinkle on more flour. Divide dough into your favorite small molds. Bake for 20 to 25 minutes, until lightly golden. Serve warm.
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5 C. all-purpose flour
3 T. plus 1 tsp. baking soda
1 T. kosher salt
1 C. vegetable shortening
2 C. sugar
4 large eggs
2 C. All-Bran cereal
2 C. boiling water
1 quart buttermilk
4 C. bran flakes
2 C. raisins
Nonstick vegetable spray
In a large bowl sift together the flour, baking soda, and salt. In a small bowl whisk the eggs. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, sugar, and whisked eggs. In another large bowl, mix the All-Bran with the boiling water and let sit for 1 minute. Add the buttermilk to the All-Bran mixture, then add the egg mixture and fold in the flour mixture. Stir in the bran flakes and raisins with wooden spoon. Cover the bowl with plastic wrap and chill in the refrigerator overnight. Preheat the oven to 375ºF. Lightly coat the muffin tins with vegetable spray and, using a disher, scoop the batter into the muffin tins. Place in the middle rack of the oven. Turn the heat up to 400ºF and bake for 20 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool before taking them out of the tins.
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1/2 cup crème fraiche or sour cream
1 T. minced fresh tarragon
1 lemon, zest grated
1 1/2 tsp. undiluted orange juice concentrate
1/2 tsp. salt
Dash cayenne pepper
Kosher or rock salt, for layering
18 large oysters, scrubbed and shucked, oysters left intact in bottom shell
Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.
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1/2 cup crème fraiche or sour cream
1 T. minced fresh tarragon
1 lemon, zest grated
1 1/2 tsp. undiluted orange juice concentrate
1/2 tsp. salt
Dash cayenne pepper
Kosher or rock salt, for layering
18 large oysters, scrubbed and shucked, oysters left intact in bottom shell
Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.
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6 T. butter or margarine
1/4 C. onion, chopped (optional)
1/2 C. flour
1-1/3 C. chicken broth
1-1/3 C. milk
2 C. cooked chicken, turkey or beef, chopped
Peas or other vegetables, frozen or fresh (optional)
1 recipe two-crust pie dough
Melt butter in a saucepan, add onion and cook until tender. Add flour and stir. It will be very thick. Add broth and milk, cook and stir until thickened. You can use canned broth if you are using leftover meat. Frozen chicken breasts or tenders can be simmered in water until done. This water can be used in place of the canned broth. If more flavor is needed, add a tsp. Â of chicken bouillon or a seasoning packet from chicken-flavored ramen noodles. Add the cooked, chopped meat to the butter and flour mixture. Add peas or other vegetables, salt and pepper. Mix up enough dough for a double crust pie: 2 C. flour; 2/3 C. plus 2 T. shortening, 1 tsp. Â salt, enough cold water to form a soft dough. Roll dough into a large rectangle. It may be easier for you to roll half at a time. Cut into rectangles about 4 x 5″. Put a large spoonful of meat mixture on 1/2 of rectangle. Moisten edges with water, fold top over and seal edges by pressing with the tines of a fork. Poke a few holes in the top with the fork for steam vents. Recipe makes 8 turnovers. Place on a baking sheet. I use parchment paper or foil on the pan to catch any filling that spills out while baking. Bake at 425 degrees for 25 minutes or until done. Add 1/3 C. milk to remaining sauce and spoon over hot turnovers.
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3 T. cracked black pepper
2 T. olive oil
1 T. freshly grated lemon peel
1 tsp. salt
2 garlic cloves, crushed with garlic press
1 whole beef tenderloin, trimmed (about 4 1/2 pounds)*
Prepare outdoor covered charcoal grill for indirect-heat cooking method with drip pan as manufacturer directs, or follow manufacturer’s directions if using covered gas or electric grill. In C., mix pepper, oil, lemon peel, salt, and garlic; rub all over tenderloin. If necessary, tuck thin, narrow end of tenderloin under to make meat an even thickness. . Place tenderloin on rack in grill; cover grill and cook tenderloin over medium heat 40 to 50 minutes, turning over once, until temperature on meat thermometer reaches 135 degrees F. or until of desired doneness. Internal temperature of meat will rise 5 to 10 degrees (medium-rare) upon standing. Transfer tenderloin to warm large platter. Let stand 10 minutes to set juices for easier slicing. Serve tenderloin thinly sliced with sauces.
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1 2/3 C. Sugar
1 C. Butter Flavored Crisco
1 C. cake flour
5 large eggs
1/8 tsp. salt
2 drops lemon extract
1/4 C. fresh chopped lemon verbena leaves -or- 2 T. crushed dry leaves
Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured. Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, and turn over onto plate.
6 chicken thighs
8 C. water
2 tsp. salt
1/2 tsp. whole black peppercorns
A few celery leaves
2 medium onions
4 whole cloves
1 T. ground coriander
1 tsp. ground cumin
1 tsp. ground fennel
1/2 tsp. ground turmeric
2 dry red chilies, seeded
2 cloves garlic, chopped
1 tsp. finely grated fresh ginger
2-inch stick cinnamon
1 lb. ripe tomatoes, diced
2 tsp. oil
1 bay leaf
3 zucchini cut in chunks
1/4 lb. mushrooms
1 C. thick coconut milk (regular or low-fat)
Lemon juice to taste
Place chicken in a large pan with enough water to cover. Add salt, peppercorns, celery leaves and one onion peeled and stuck with the whole cloves. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add spices, garlic, ginger and tomatoes and simmer until chicken is tender. Remove chicken. Cool and dice meat and return it to the stock. In a fry pay, fry remaining sliced onion and bay leaf in oil until onion is browned. Add this along with the zucchini and mushrooms to the soup. Cook an additional 5 minutes. Reduce heat, stir in coconut milk and reheat to the simmering point. Turn off heat and add lemon juice to sharpen the flavor.
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1/2 C. flour
Salt & black pepper
1/2 tsp. paprika
3 lb. chicken, cut into pieces
1/2 C. butter, divided
2 oz. shallots
6 slices bacon, coarsely chopped
2 cloves garlic, crushed
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1 bay leaf
1 T. fresh parsley, finely chopped
1-1/4 C. dry red wine
1-1/2 C. chicken broth
1 onion, cut into 8 pieces
8 oz. button mushrooms
Combine the flour, salt, pepper, and paprika in a plastic bag or pie plate, add chicken, and coat well, shaking off excess flour. Reserve the excess flour. Melt 1/4 C. of the butter in an ovenproof skillet over a gentle heat. Add the chicken pieces and fry lightly for 5 minutes on each side. Remove chicken from skillet. Add shallots, bacon, and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened. Stir in flour and cook, stirring, until blended. Sprinkle in the herbs and stir in the wine and broth. Bring to a boil. In a separate skillet, sauté onions and mushrooms in 2 T. butter for about 2 minutes. Return chicken to the skillet. Add sautéed onions and mushrooms. Liquid should cover chicken. If not, add broth or wine or water. Cover and simmer on top of stove until the chicken is tender, about 30 minutes. Or, bake in a 400-degree oven for 40 minutes or until the chicken is tender. Arrange the chicken, onions, and mushrooms on a platter. Spoon the sauce over the chicken and sprinkle with chopped parsley.
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1/3 C. olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp. dried basil
1 C. bulgur
1 C. tomatoes, seeded and chopped
1 1/2 C. vegetable broth or chicken broth, heated
1 T. honey
1 T. tomato paste
Salt and pepper
1 pinch cayenne (optional)
2 T. chopped fresh parsley
1Heat the oil in a medium saucepan over medium heat. Add the onion and cook until lightly browned, about 3 minutes. Add the garlic and cook for another minute. Stir in the tomatoes and basil, cooking 2 more minutes. Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated. Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes. Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture. Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes. Turn off the heat and let sit for 10 minutes. Sprinkle the parsley over the top.
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1 cinnamon stick
1/2 tsp. salt, plus more to taste 1 C. quinoa,
1/4 C. fresh lemon juice,
2 T. olive oil
2 tsp. lemon zest, grated
1 garlic clove, finely chopped
1 tsp. ground cumin
1/2 tsp. cinnamon
1/4 tsp. ground turmeric
1 dash Tabasco
1/2 pound smoked chicken, or smoked turkey, cut into long, thin strips
2 celery stalk, diced
1/2 C. scallions
1/2 C. currants
2 T. pine nuts, toasted
1/4 tsp. freshly ground black pepper, or to taste
For each C. of quinoa to be cooked, pour 2 C. of water into a medium-sized saucepan, add cinnamon stick and salt. Bring to a boil over high heat. Add quinoa, reduce heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove cinnamon stick. Fluff the quinoa with a fork and set aside. In a large bowl, whisk together lemon juice, oil, lemon zest, garlic, cumin, cinnamon, turmeric and Tabasco. Add the chicken or turkey, celery, scallions, currants, pine nuts and the cooked quinoa. Toss well to combine. Season with salt and pepper. (The salad may be prepared up to 24 hours in advance and stored, covered, in the refrigerator.
7 1/2 C. organic rolled oats
1/2 C. dry soy milk powder
1 C. shredded coconut
2 C. toasted almonds or walnuts
1 2/3 C. sunflower seeds
1/2 C. sunflower oil
1 C. maple syrup
1 T. vanilla
Combine dry ingredients in large bowl, combine liquid ingredients in small bowl them combine and place in large shallow baking pan and bake at 300° for 1 hour tossing every 15 minutes or so until golden brown. Granola will crisp up as it cools. Store in a gallon jar also freezes well. You can add any dried fruit if you wish after baking.
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2 lb. Brussels Sprouts
4 T. olive oil
5 cloves garlic, minced
1 lemon, juiced and zested
3 T. gruyere, grated
Sea salt
Pepper
Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved Brussels sprouts to the pan and sauté for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic half way through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.
11/2Â Pounds semisweet chocolate
10 oz. heavy cream
1 oz. brandy OR rum.
Melt chocolate in double boiler. warm cream and whip into melted chocolate. Add brandy OR rum. Fill tarts OR cover cakes while warm. It too thin, cool slightly before covering cake.
2 fillets of salmon, skinned (you can ask the fish monger to skin them)
4 slices prosciutto
4 thinly sliced, rectangular strips of Fontina cheese
Salt and pepper
1 lb. pappardelle pasta
2 medium zucchinis
zest from 1/2 lemon
2 T. olive oil
2 T. lemon juice
2 T. minced chives or chopped parsley
Salt and pepper
 
Preheat the oven to 400 degrees. Salt and pepper the salmon fillets. Place the cheese slices on top of the fillets so that the cheese will melt evenly over the top of the salmon. Wrap the fillets with two prosciutto slices each so that they are evenly distributed across the length of the fillet. Place the fillets on a broiler pan and cook for 12 – 15 minutes depending on the thickness of the filets. Meanwhile, bring a large pot of salted water to a boil. Zest and juice the lemon. Using a mandoline, thinly slice the zucchini lengthwise into ribbons. Cook the pasta as instructed on the package. The length of cooking time depends on the thickness of the pasta and can vary widely. During the last three minutes of cooking, add the zucchini ribbons to the boiling water to blanch, and then drain the zucchini and pasta together. Transfer the mixture to a bowl and add the lemon zest, lemon juice, olive oil, and salt and pepper to taste. Garnish the mixture with minced chives or chopped parsley. Place the salmon fillets on top of the pasta and serve.
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1/2 lb. Spiral Noodles, cooked, chilled in cold water, and drained
¼ C. Pesto Sauce
2 Tomatoes, chopped
Black Pepper
2 Cloves Garlic, crushed
2 T. Pine Nuts
3 T. Parsley, chopped
¼ C. Olive Oil
¼ C. Lemon Juice
Toss all ingredients together; refrigerate before serving.
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2 preserved lemons, rinsed and finely chopped
6 green onions, sliced
½ C. chopped parsley
3 T. olive oil
juice of ½ fresh lemon
coarsely ground pepper, to taste
In a bowl, combine all ingredients. Serve over grilled fish or chicken or lamb.
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8 Bacon slices
1 1/3 C. Cake flour
1 1/2 T. Sugar
1 tsp. Salt
21/2 tsp. Baking powder
1 Egg
3/4 C. Milk
1 T. Bacon fat
Sauté bacon until crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes.
2 C. long-grain white rice, preferably basmati
2 tsp. salt, plus salt to taste
4 C. boiling water
4 chicken livers, optional
2 T. plus 1/4 C. unsalted butter
1 onion, chopped
3 T. pine nuts
1/2 tsp. ground cinnamon or ground allspice
3 C. chicken stock or equal parts chicken stock and water
1/4 C. dried currants
Freshly ground pepper
3 T. chopped fresh flat-leaf (Italian) parsley or dill
In a bowl, combine the rice with the 2 tsp. salt and pour in the boiling water. Stir well and let stand until the water is cold. Meanwhile, if using the chicken livers, in a small sauté pan over medium-high heat, melt the 2 T. butter. Add the livers and sauté until browned and firm but still pink in the center, about 5 minutes. Let cool, then chop coarsely. Set aside. Drain the rice and rinse well under cool running water. Drain again and set aside. In a saucepan over medium heat, melt the 1/4 C. butter. Add the onion and pine nuts and sauté until pale golden brown, about 8 minutes. Add the rice and cook, stirring, until opaque, about 5 minutes. Add the cinnamon or allspice, the stock or stock and water, currants and chicken livers, if using. Season to taste with salt and pepper. Cover and cook over medium-low heat until the liquid is absorbed, about 15 minutes. Uncover the pan, drape a folded kitchen towel over the pan and re-place the lid. Cook over very low heat for 10 minutes longer. Turn off the heat and let stand for 15 minutes before serving. Sprinkle with the parsley or dill and serve.
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1 can light coconut milk
1 C. prepared vegetable broth
3 T. granulated sugar
3 T. soy sauce
2 T. lime juice
1 tsp. red curry paste
1 can (19 oz.) chickpeas, rinsed and drained
1 can (14 oz.) cut baby corn, drained
1 C. each chopped onion, sliced carrot, sliced celery
1/2 C. pot barley
1 C. chopped fresh asparagus
1 C. chopped red pepper
Whisk first six ingredients in medium bowl until smooth. Put next six ingredients in 31/2- to 4-quart slow cooker. Pour coconut milk mixture over top. Stir. Cook, covered, on low for eight to nine hours or on high for four to 41/2 hours. Add asparagus and red pepper. Cook, covered, on high for 20 to 30 minutes or until asparagus and red pepper are tender-crisp.
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2 C. couscous, cooked
1 red tomato, seeded, medium diced
1 yellow tomato, seeded, medium diced
1 English cucumber, medium diced
1 red onion, small diced
1/4 C. basil, julienned
1/2 C. extra virgin olive oil
1 C. champagne vinegar
1 T. coarse-grain mustard
Salt and pepper
Place all ingredients in a bowl, with the exception of the oil, vinegar, and mustard, and gently toss. In a separate bowl, whisk together the remaining ingredients. Toss with the couscous and season with salt and pepper to taste.
5 tsp. extra-virgin olive oil, divided
4 oz. packed spinach (4 C.)
2 (6-inch) whole-grain pitas, halved horizontally
2 large plum tomatoes, thinly sliced
4 large eggs
1â„4 tsp. salt
1â„4 tsp. freshly ground black pepper
2 oz. reduced-fat feta cheese, crumbled (1â„3 C.)
Preheat oven to 450°F. In a large nonstick skillet, heat 1 tsp. of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes. Brush inside of each pita round with 1 tsp. oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.
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1 avocado, sliced into ¼ inch slices
½ C. milk
½ C. flour
1 egg, beaten
Canola oil, for frying
½ C. mayonnaise
Juice from ½ lime
Sriracha, or other spicy chili sauce
Fill a skillet with oil until it’s about ¼ – ½ inch full. Heat on high until oil sputters when a drop of water is dropped in. Place the milk, flour and egg into three separate shallow dishes. Beat about a T. of water into the egg mixture. Take a slice of avocado and dunk in milk, then the flour, then the eggs, then back in the flour. Place each slice on a plate until you’ve dunked the whole batch in batter. Slowly add the slices to the oil. You don’t want to overcrowd the pan, so stop before they all start touching each other. After about a minute you’ll see the edges turning brown, this means it’s time to flip them over. Allow to cook for another minute and then remove them from the skillet and place on a plate lined with paper towels. To make the mayonnaise, mix together the mayo, lime juice and sriracha. Add the Sriracha to taste depending on how spicy you want it. Serve alongside your avocado fries and enjoy!