Grilled Scallion Skewers

Grilled Scallion Skewers

20 scallions

4 wooden skewers, soaked in water for 10 minutes

2 tsp. olive oil

 

Preheat the grill or a grill pan.  Cut the roots and tops off of the scallions so you have the bulb plus 1-inch of the green left. Reserve the scallion tops for future use.  Make a few slices into the green part of the scallion so it sprays out a little. Thread the scallions onto the skewers, brush with oil, and grill over a medium heat for about 10 minutes, turning once or twice.

 

Yield:  4 servings

Calories:  45

Fat: 2.5g

Fiber: 2g

Zesty Beefy Zucchini Bake

Zesty Beefy Zucchini Bake

1 lb. Italian sausage or ground beef

3 med. onions, sliced

1 clove garlic, crushed

1/3 C. oil

1 (28 oz.) can tomatoes

2 tsp. salt (optional)

1/8 tsp. pepper

2 tsp. oregano

1 T. wine vinegar

8 med. zucchini (3 lb.), sliced 1/4 inch thick

3 T. grated Parmesan cheese

 

Sauté onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender.

 

 

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Vampire Peppers

Vampire Peppers

15 large bell peppers

20 large garlic cloves, coarsely chopped

3 tsp. plus 1 tsp. sugar

1 1/4 tsp. salt

1 1/4 cups cider vinegar

1 3/4 cups plus 2 tsp. oil

salt and pepper

 

Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade.

 

Easy Roasted Red Pepper Dip

Easy Roasted Red Pepper Dip

1 (7-oz.) jar Roasted Red Peppers, drained and finely chopped
16 oz. Fat-free Sour Cream
1 tsp. Garlic, minced
1 tsp. Salt

Combine the chopped red peppers, sour cream, garlic, and salt in a small bowl. Blend the ingredients with an electric hand mixer. Chill until ready to serve. Goes well with flavored nacho or potato chips and a variety of vegetables for dipping.

 

Tilapia with Tomatoes and Garbanzos

Tilapia with Tomatoes and Garbanzos

tomato-tilapia-su-633510-l1 T. olive oil

1/2 C. slivered onion (about 4 oz.)

1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced

1 can (14 1/2 oz.) crushed or diced tomatoes

1 can (15 1/2 oz.) garbanzos, drained and rinsed

1 T. minced preserved lemon (see notes)

1/4 C. pitted oil-cured or other black olives

1 1/2 tsp. ground cumin

1/2 tsp. ground turmeric

1/2 tsp. paprika

1/2 tsp. each salt and pepper

1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces

1 1/2 C. couscous

3 T. chopped parsley

 

Pour olive oil into a 10- to 12-inch frying pan (with 2-in.-tall sides) over medium-high heat. When hot, add onion and fennel and stir often until limp, about 8 minutes. Stir in tomatoes, garbanzos, preserved lemon, olives, cumin, turmeric, paprika, salt, and pepper. Bring to a simmer. Lay fish over vegetables; cover and cook, turning fish once, until fish is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes. Meanwhile, in a 2- to 3-quart pan over high heat, bring 2 C. water to a boil. Stir in couscous, cover pan, and remove from heat. Let stand until water is absorbed and couscous is tender to bite, about 5 minutes. Fluff couscous with a fork and divide among four wide bowls. Spoon fish and vegetables over couscous. Sprinkle with parsley.

 

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Scalloped Potatoes

Scalloped Potatoes

4 Medium Potatoes (about 4 C. Sliced)

2 T. Flour

1 T. Dried Onion

1 tsp. Molly McButter

1/4 tsp. Pepper

1 1/2 C. Skim Milk

 

Scrub potatoes and cut into 1/4″ slices.  Layer in a casserole dish that has been sprayed with non-stick coating.  Sprinkle each layer with Molly McButter, pepper, onion, and flour.  our milk over the top.  Cook in pre-heated 350-degree oven.  Bake 1 1/4 hours.  Stir 2-3 times during cooking.

Sweet Pea Soup with Parmigiano Toast

Sweet Pea Soup with Parmigiano Toast

soup2 T. extra-virgin olive oil (EVOO)

4 slices bacon, chopped

1 large yellow onion, chopped

3 garlic cloves, chopped

1 T. fresh thyme leaves, chopped

salt and fresh ground black pepper

a couple dashes of hot sauce

2 10oz boxes frozen peas

1 quart chicken stock or broth

1/2 C. heavy cream or half-and-half

8 slices baguette

1/2 C. grated Parmigiano-Reggiano

1/4 C. fresh flat-leaf parsley, chopped

zest and juice of 1 lemon

 

Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3-4 minutes. Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook, stirring frequently, for 4-5 minutes, or until the onions are tender. Add the frozen peas and continue to cook until the peas are defrosted and heated through, 2-3 minutes. Transfer the onions and peas to a blender or food processor with 1/2 C. of the chicken stock and puree until smooth. Add the pureed peas back to the soup pot and stir in the remaining chicken stock and the cream, bring up to a simmer, and cook for about 8-10 minutes. While the soup is simmering, toast the baguette slices until golden brown in the broiler or toaster oven. In a bowl, mix the Parmigiano with the reserved crispy bacon and the parsley. Once the toast is nice and golden, sprinkle the bacon-Parmigiano mixture over the bread and return to the broiler or toaster oven to melt and lightly brown the cheese. To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Float 2 Parmigiano toasts on top of each soup bowl and serve immediately.

 

 

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Chicken Mamacello and Asparagus Tips

Chicken Mamacello and Asparagus Tips

1 1/2 lb. chicken breast cutlets

salt and fresh ground black pepper

2 tsp. poultry seasoning

1/2 C. all-purpose flour

2 large eggs plus 1 egg yolk

splash of milk or half-and-half

4 T. extra-virgin olive oil (EVOO)

3 T. unsalted butter

3 garlic cloves, 1 crushed, 2 chopped

1/4-1/3 C. limoncello liqueur

a handful of fresh flat-leaf parsley, finely chopped

1 lemon

1 1/2 lb. asparagus, cut just below the tender tips

Chicken Mamacello and Asparagus Tips

Cut off 2-3 pieces of lemon peel, then thinly slice the lemon into discs. Remove the seeds. Preheat a large nonstick skillet over medium to medium-high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in the flour. In a small bowl, beat the eggs and egg yolk with milk and season with a little salt. Add 2 T. of the EVOO to the skillet, then add 2 T. of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic sizzles, coat the chicken in the egg mixture, then add to the hot pan. Cook the chicken on both sides until just golden, 6-7 minutes total. Transfer the chicken to a plate and loosely tent with foil to retain the heat. Add the limoncello to the pan and deglaze by whisking up the drippings. Reduce the limoncello for one minute, then add the remaining T. of butter and the parsley to the pan. Bring an inch of water to a boil in a medium skillet. Add salt and lemon peels. When the chicken is nearly done, cook the asparagus in the water with lemon peels for 2-3 minutes; drain. Add several thin slices of lemon to the skillet the chicken cooked in. Spoon the sauce and lemon slices onto the finished chicken. Serve alongside asparagus tips.

 

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Cheesed Potatoes in Foil

Cheesed Potatoes in Foil

3 Large baking potatoes, sliced thinly
5 Slices bacon, cooked crisply
1 Large onion, sliced
2 c. Sharp cheddar cheese, shredded
1/2 c. Butter

Place sliced potatoes on a large piece of foil and sprinkle with salt and pepper. Crumble bacon over top. Add onion and cheese. Divide butter evenly on top. Stir ingredients gently. Bring up edges of foil, leave space for expansion.  Seal with a double fold. Place on a grill and cook over coals for about 1 hour, turn several time.

Almond Biscotti

Almond Biscotti

2 eggs

3/4 c. sugar

1/2 c. canola oil

1 t. almond extract

1 1/4 t. baking powder

1 t. vanilla

1/4 t. salt

2 c. flour

1 c. toasted blanched almonds, coarsely chopped

Combine all ingredients except almonds and stir until a dough forms.  Add almonds to combine.  Divide into 2 logs, 2 inches in diameter on baking sheet.  Bake at 350 until firm to the touch, approx. 30 minutes.  Let cool 10 minutes and then slice into 1/2 inch thick slices.  Place cut side down on a baking sheet and bake an additional 10 minutes.  Turn them over to brown the other cut side and bake a final 10 minutes.  Cool on wire rack.  Optional:  Melt chocolate chips over a double boiler and add 1 t. oil to chocolate.  Spread melted chocolate on bottom of biscotti and return to wire rack to dry.

Louisiana Red Beans

Louisiana Red Beans

Louisiana Red Beans

 

1 lb. red, white and black beans

1 onion, chopped

2 bay leaves

2 whole jalapeno peppers

2 whole banana peppers

1/2 teaspoon cayenne pepper

2 tablespoons parsley

1 tablespoon basil

3 cloves garlic

1 tablespoon black pepper

1/2 teaspoon curry powder

1 tablespoon gumbo file

1 can beer (dark, preferably)

2 tablespoons red wine vinegar

1/2 teaspoon Tabasco

 

Dump everything except the onion into a crock pot or large pot and let sit for 6-24 hours. Add the chopped onion. In a crock pot, set on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered. Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you’re going to be out of the house, put the crock pot on low, and make sure you’ve got an extra 2″ of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house). If you’re cooking on the stovetop, bring everything to a rapid boil and boil for 20 minutes, covered, adding liquid as necessary (it might not be).  Reduce to simmer, keep covered, and cook 2-5 hours, until tender, making sure that you have adequate liquid.  If you don’t like things *spicy*, either don’t add the jalapeno and banana peppers, or remove them after an hour or two. If you like ’em hot, chop the peppers up about an hour before serving and continue to cook.  These are great as-is; serve with cornbread and enjoy!

Marinated Olives

Marinated Olives

1 lb. kalamata or other Greek olives

1/4 C. olive or vegetable oil

2 T. chopped fresh parsley

2 T. chopped fresh cilantro

1 T. lemon juice

1/2 tsp. crushed red pepper flakes

2 cloves garlic, finely chopped

 

Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid. Mix all remaining ingredients; pour over olives.   Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.

 

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Delightful Chicken Salad

Delightful Chicken Salad

3 C. diced, cooked chicken breast

8 oz. unsweetened pineapple chunks, drained

1/4 C. minced onion

1/3 C. reduced-calorie or fat-free mayonnaise

1 C. seedless green grapes

½ tsp ground coriander

1 C. diced celery

2 T. lemon juice

1/4 tsp fresh ground pepper

Gently combine and toss all ingredients.  Serve on Lettuce Leaves, or, an English Muffin, Sourdough Bread, a Tomato, a Cantaloupe or Pineapple Half.

 

Grilled Cherry Tomatoes

Grilled Cherry Tomatoes

Wash them, dry them, brush with butter or olive oil and sprinkle with a little basil, fresh or dried, and chopped. Set the tomatoes on a sheet of foil or in a shallow pan and grill them until they just wrinkle.

 

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Grilled Basil Marinated Chicken

Grilled Basil Marinated Chicken

 

1 T. olive oil

1 T. red wine vinegar

1 T. chopped basil leaves, plus 4 sprigs for garnish

1 T. finely chopped red onion

2 tsp. kosher salt

1 tsp. whole black peppercorns

1 clove garlic, chopped

4 boneless, skinless chicken breast halves (about 2 lb.)

 

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.  When ready to cook, build a charcoal fire or preheat gas grill.  Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

 

Yield: 4 servings

Calories: 282

Fat: 6g

Fiber: 0g

 

 

Fresh Corn and Barley Salad

Fresh Corn and Barley Salad

4 C. barley, cooked

1 C. frozen corn, thawed

1 C. green onion, sliced

½ C. red bell pepper, chopped

½ C. green bell pepper, chopped

½ lime peel, grated

2 T. lime juice

½ C. balsamic vinegar

3 T. vegetable oil

1 ½ tsp. dill weed

½ tsp. salt

 

Prepare barley according to package directions. Let cool. Combine barley, corn, onion and peppers together in a large bowl. To prepare dressing combine lime peel, juice, vinegar, oil, salt and dill in a small bowl. Whisk to blend. Pour dressing over corn mixture.  Toss well. Cover and refrigerate.

 

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Eggplant Caviar

Eggplant Caviar

1/4 C. Olive Oil

2 C. Chopped Celery

2 lg. Onions, chopped

2 lg. Eggplants, peeled and cut into 1” cubes

6 tsp. Red Wine Vinegar

1 tsp. Sugar

1/4 C. Tomato Paste

2 C. Mushrooms, cleaned and sliced

2 tsp. Capers, rinsed and drained

20 large Ripe Black Olives, pitted and chopped

1/4 C. Fresh Parsley

Salt

Freshly Ground Black Pepper

 

Heat olive oil in a large skillet over medium heat.  Add the celery and onions and sauté until the vegetables are crisp-tender, about 10 minutes.  Add the eggplant and cook until lightly golden, about 10 minutes.  Remove the vegetables with a slotted spoon and set aside.  Add the vinegar, sugar, tomato paste, and mushrooms to the skillet and bring to a boil.  Lower heat and simmer 15 minutes.  Return previously cooked vegetables to the skillet.  Add capers, black olives and parsley.  Season to taste with salt and pepper.  Stir to combine and , cover, and simmer until the eggplant is very tender and the sauce is thick, about 15 minutes.  Cool, then refrigerate, covered, for 24 hours before serving.  Serve with pita crisps or crackers.

Easy Peasy Cupcakes

Easy Peasy Cupcakes

2 large eggs, cracked open
1 tsp. vanilla essence
4oz caster sugar
4oz soft margarine
4oz self-rising flour

To decorate (optional)
tubes of writing icing
marshmallows, white and colored
food coloring, for icing
colored sweets

Heat the oven to 180C/350F/Gas 4. Put all the ingredients in a bowl and beat them together until the mixture is smooth and slightly lighter in color. Line a bun tin or cupcake tin with paper cake cases and half-fill each case with the cake mixture. Cook the cakes for 18-20 minutes. You can tell they are done when they have risen up, are golden in color, and spring back into shape when lightly pressed.  The cupcakes can be decorated using a basic icing, plus marshmallows, writing icing, food coloring and colored sweets. You can even make a cupcake farm with animals such as sheep, piglets and dogs.

5 pig cupcakes2

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Taco Soup in the Crock Pot

Taco Soup in the Crock Pot

1 lb. ground beef

1 (1.12-oz.) taco seasoning packet

1/4 C. water

1 (15-oz.) can black beans, undrained

1 (15-oz.) can Texas ranch beans, undrained

1 (16-oz.) can kidney beans, undrained

1 (16-oz.) can chili beans, undrained

1 (15.25-oz.) can corn, drained

1 (24-oz.) jar Picante sauce

 

Brown ground beef over medium-high heat on stove-top. Drain fat.  Add in taco seasoning and 1/4 C. water. Put beef in slow cooker. Add all other ingredients.  Cook on Low for 6 to 8 hours. Serve with sour cream, shredded cheese and tortilla chips, if desired.

 

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Layered Mac ‘n Cheese Italiano

Layered Mac ‘n Cheese Italiano

1 tsp. garlic powder

1 3/4 C. fat-free ricotta cheese or part-skim ricotta cheese

1 T. dried parsley flakes

1/4 tsp. ground black pepper

2 T. grated parmesan cheese

1/2 (4 oz) package light cream cheese, cubed

3 C. elbow macaroni, uncooked

3/4 C. shredded part-skim mozzarella cheese

3 C. spaghetti sauce

3/4 C. vegetable broth

 

In small saucepan over med-heat/flame, broth, parmesan cheese & seasonings; heat until cream cheese melts & mixture is smooth, whisk together ricotta cheese, light cream cheese, stirring frequently. Heat oven to 375°F. Meanwhile, cook pasta according to package directions; drain. Heat spaghetti sauce. Toss hot pasta & ricotta sauce; spread into 13x9x2 inch baking dish. Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake, uncovered, 10 mins or until cheese melts.

 

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Greek Stew

Greek Stew

4 chicken breasts

2 cans stewed diced tomatoes

1 can quartered artichoke hearts with juice

15-20 pitless Kalamata olives

1 box of instant couscous

Feta cheese (optional)

 

Lightly spray slow cooker with nonstick spray. Place chicken breasts in bottom of the pot. Pour in stewed diced tomatoes, artichoke hearts and olives, and stir. Cover and cook on medium for six hours or on low for eight hours. To serve, prepare some five-minute instant couscous and put a serving in a bowl. Place one piece of chicken on top, spoon broth over the meat and then lightly sprinkle with feta cheese, if desired.

 

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Ranch Style Beans

Ranch Style Beans

1 lb. pinquito beans

29 fl. oz. canned beef broth

4 1/2 C. water

1 lb. lean ground beef

2 onions, chopped

2 garlic cloves, chopped

4 chopped large tomatoes

7 oz. canned green chiles, diced

1/2 C. fresh cilantro, chopped

3 T. chili powder

1 T. dried oregano

1 tsp. salt

 

Place beans, beef broth and water in 8-quart Dutch oven; cover.  Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally.  Sauté ground beef, onions and garlic; drain.  Add beef mixture and remaining ingredients to beans.  Simmer, covered, 1 hour.  If a thinner consistency is desired, add more beef broth. Note:  Pinquito beans are small pinto beans often found in the produce section of the supermarket.

 

Tomato Pesto Soup

Tomato Pesto Soup

 

1 onion, chopped

2 cloves garlic, minced

3 carrots, shredded

3 stalks celery with leaves, chopped

14 oz. can diced tomatoes with seasonings, undrained

6 oz. can tomato paste

1/2 tsp. dried oregano leaves

1/4 tsp. dried thyme leaves

1/4 tsp. pepper

1/2 tsp. salt

2 C. water

2 C. vegetable broth or chicken stock

1 C. instant rice

1/2 C. pesto

1/2 C. grated Parmesan cheese

 

Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crock pot and mix to blend. Cover and cook on low for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup.

 

Yield: 6 servings

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Ham & Green Noodle Casserole

Ham & Green Noodle Casserole

6 C. hot water

1 8–oz pkg spinach linguine or noodles

1 1- oz. can cheddar cheese soup

1 5—oz can evaporated milk

1 tsp. prepared mustard

1/4 tsp. pepper

1 C. diced cooked ham

1 4–oz can mushrooms, drained

1/2 C. sliced ripe olives

1/2 C. peanuts

 

Place water in a 4-qt casserole. Cover & microwave on high 6 minutes or till water boils. add linguine; stir. Cover & microwave on high 4 minutes; stir. Cover again and microwave on high 4 minutes or till pasta is tender; drain.  Stir in soup, evaporated milk, mustard & pepper. Fold in ham, mushrooms, olives & peanuts. Cover again. Microwave on high 6-8 minutes or till steaming hot, stirring midway through cooking.

 

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Fire Station Chicken

Fire Station Chicken

6 chicken breasts

1 28oz bottle of smoky barbecue sauce

1 16oz can pineapple chunks, undrained

2 C. coarsely chopped onion

2 C. coarsely chopped bell pepper

1 seeded and chopped jalapeno chili pepper

 

Place all ingredients in a freezer bag up to two months. Defrost completely in refrigerator. To cook put contents of baggie into Dutch oven. Bring to boil over medium high heat. Cover. Turn heat to medium low and cook one hour or until chicken is no longer pink.

 

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Cheese Twists

Cheese Twists

1 C. Flour

1/4 tap. Garlic Powder

1/8 tsp. Salt

1/8 tsp. Ground Red Pepper

1 C. Grated Cheddar Cheese

1/4 C. Butter

3-5 tsp. Cold Water

1 Beaten Egg

2 tsp. Toasted Sesame Seed or Poppy Seed

 

In large mixing bowl combine flour, garlic powder, salt, and red pepper.  Cut in cheese and butter until pieces are the size of small peas.  Sprinkle 1 tsp. water over part of the mixture.  Toss gently with a fork to coat.  Push to side of bowl.  Repeat until all flour mixture is moistened.  Shape dough into ball.  On lightly floured surface, flatten dough with hands.  Roll out dough from center to edges, forming a 10” square.  Brush with egg.  Sprinkle with sesame or poppy seed.  Cut dough into 5 x 1/2” strips.  Twist each strip.  Place on lightly greased baking sheet.  Bake in 400F oven for 10-12 minutes, or until golden brown.

Venison Steaks with Cranberry-Chipotle Sauce

Venison Steaks with Cranberry-Chipotle Sauce

venison cranberry4 T. Clarified Butter or Vegetable Oil

4 Venison Loin Steaks, about 4 ounces each

2 T. minced Shallot

2 cloves Garlic, minced

2 C. Cranberries

3 T. Sugar

1 C. Dry Red Wine

2 ½ C. reduced Venison or Beef Stock

1 T. pureed Chipoltes in Adobo Sauce

1 tsp. fresh Sage, chopped

3 T. Butter, room temperature

 

Heat clarified butter in skillet over medium heat.  Season steaks with salt to taste and sauté them for 1 ½ minutes per side.  Remove them from pan and keep warm.  Pour off all but 1 T. butter, add shallots and garlic and cook 20 seconds.  Add cranberries and sugar and cook for about 30 seconds longer.  Deglaze the pan with the wine and reduce by ¾ over high heat.  Add stock and chipotle puree and sage.  Reduce by 1/3 and strain through a fine sieve.  Return to a clean saucepan and heat to boiling.  Whisk in the butter and remove from heat.  Serve sauce over steaks.

 

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Cracked Wheat Salad with Grilled Red Onion

Cracked Wheat Salad with Grilled Red Onion

1 lb. bulgur

1 large red onion, sliced into 1/4-inch slices

3 T. olive oil, divided

3 plum tomatoes, diced

1 C. finely chopped flatleaf parsley

2 T. finely chopped mint

1/4 C. fresh lemon juice

Salt and freshly ground pepper

 

Place the bulgur in a large bowl and cover with boiling water, let stand 15 minutes and drain. Brush the onion slices on both sides with the olive oil and season with salt and pepper to taste. Grill on both sides until almost cooked through, remove and coarsely chop. Place the bulgur in a large bowl, add the remaining ingredients and mix to combine. Season with salt and pepper to taste. Serve at room temperature.

 

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Chocolate Peanut Grahams

Chocolate Peanut Grahams

4 cinnamon graham crackers, broken into quarters

1/4 C. creamy peanut butter

1 C. semisweet chocolate chips

3 tsp. shortening

 

Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the crackers into chocolate; place on a waxed paper-lined pan. Refrigerate until set.

 

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Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton CupsFor the Wonton Cups:

Cooking spray

18 wonton wrappers, thawed (if frozen)

2 tsp. canola oil

1/4 tsp. salt

For the dressing:

1 tsp. lime zest

2 T. fresh lime juice

1/4 tsp. salt

1/8 tsp. black pepper

1/2 tsp. dried hot red pepper flakes

2 T. olive oil

 

For the salad:

1/2 lb. lump crabmeat, picked over

1 stalk celery, finely diced

1/2 C. finely diced mango

1/4 C. thinly sliced scallions

2 T. coarsely chopped fresh cilantro leaves

 

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.  Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cups. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.  Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.  In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each C. with the crab salad and serve.

 

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This Pink Yink Ink Drink

This Pink Yink Ink Drink

2 C. frozen strawberries (preferably sliced frozen strawberries)

1 C. vanilla soy milk

2 tsp. honey

1/2 C. non-fat vanilla yogurt

 

Place the strawberries in a blender, Vita Mix, or the work bowl of a food processor fitted with a metal blade. Pour the milk on top of the berries. Add the remaining ingredients. Puree until smooth. Note: If you have trouble crushing the berries, you may need to stop the blender and remove the container from the motor base. Use a spoon to push the fruit down into the blender blades. Replace the lid, and return the blender to the motor base. Puree until smooth.

 

 

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Spiced Lemonade

Spiced Lemonade

1 lemon

2 C. water

1 C. sugar

4 whole allspice

4 whole cloves

1 stick cinnamon

1 T. chopped crystallized ginger

1 pinch grated nutmeg

1 C. fresh lemon juice, (about 8 lemons)

1 C. club soda, or seltzer water, chilled

Sprig mint, for garnish, (optional)

 

Remove rind in pieces from lemon with swivel-bladed vegetable peeler; avoid any bitter white pith. Combine water, sugar, lemon rind, allspice, cloves, cinnamon stick, crystallized ginger and nutmeg in small saucepan. Bring to simmering; simmer, covered, for 20 minutes. Strain into pitcher and chill; discard solids. To serve, stir in lemon juice and club soda. Serve over crushed ice. Garnish with mint sprigs, if you wish.

 

Mirassou Monterey Paella

Mirassou Monterey Paella

½ pound linguica, Italian or Polish sausage, sliced ¼-inch-thick on the diagonal

2 T. extra virgin olive oil

1 medium onion, peeled and chopped

2 large cloves garlic, chopped

1 ½ C. long-grain white rice

3 C. chicken stock

1 C. Mirassou Monterey County Riesling

¼ tsp. saffron (or ¼ tsp. ground turmeric and 1 / 8 tsp. paprika)

2 ripe tomatoes, seeded and diced

1 (9-oz.) package frozen artichoke hearts, thawed and cut in half

1 small red bell pepper, seeded and diced

8 mussels

8 hard shell clams

16 medium prawns, peeled and deveined

½ C. fresh or frozen peas

 

Brown linguica or sausage in a large stainless steel pan or skillet for 10 minutes over medium heat stirring frequently; remove from pan and set aside. Add oil to skillet; add onion and garlic; sauté for 5 minutes. Add rice and cook for 5 minutes more or until translucent; stir in the stock, wine, saffron and linguica or sausage. Bring to a boil; reduce heat and simmer over low heat, loosely covered, for 15 minutes. Remove lid and season to taste with salt and pepper; top with tomatoes, artichoke hearts and bell pepper. Nestle the seafood into the surface of the rice; cover and cook over very low heat, loosely covered, for 10 minutes or until the mussels and clams have opened and the shrimp is pink. Stir in peas and cook for 1 minute. NOTE: Discard mussels and clams that do not open.

 

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Cheesy Baked Supper Omelet

Cheesy Baked Supper Omelet

omelet

1 tablespoon butter or margarine

1/2 cup chopped red or green bell pepper (1 small)

1/4 cup chopped onion (1/2 medium)

12 eggs

1 container (8 oz) sour cream

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups shredded Cheddar-Monterey Jack cheese blend (6 oz)

 

Heat oven to 325°F. Spray 12×8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender. In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish. Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

Southwestern Pasta

Southwestern Pasta

1 lb. chicken, cut into 1-inch strips

3 gloves garlic, smashed and minced

1 T. Canola oil

1 medium onion, chopped

2 small zucchini, washed and thinly sliced

1 (8-ounce) package fresh or canned mushrooms, sliced

1 (10-ounce) package jalapeno jack cheese, grated

8 oz. evaporated skimmed milk

1/4 C. salsa

1 C. frozen corn

1 can great northern beans, strained and rinsed

Black pepper to taste

8 oz. pasta, cooked & drained (ziti, rotini or penne)

Shredded parmesan cheese to taste

 

Sauté garlic and chicken strips until browned. Remove from pan and keep warm. Cook onions in the same pan with 1/4 C. water over medium heat until onions are tender, about 5 minutes. Add zucchini to onions and cook for 5 more minutes.  Add mushrooms and cook for 5 minutes more. (you can add 1/2 C.  wine at this point, if you like). Cook uncovered so there is a small amount of fluid in the pan, but the vegetables do not burn. Heat milk in pan and add grated cheese. Stir until cheese is melted. Add vegetables, chicken and cooked pasta. Stir until everything is covered in cheese sauce. Sprinkle Parmesan cheese on top.

 

 

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Grilled Salmon with Three Salsas

Grilled Salmon with Three Salsas

For the Gingered Cranberry-Cherry Salsa

1/2 C. dried cranberries

1/2 C. pitted cherries

2 T. sugar

2 T. apple juice

2 T. minced candied ginger

1 tsp. grated orange zest

 

For the Papaya-Kiwi Salsa

1 papaya, peeled, seeded, and diced

1 kiwifruit, peeled and diced

2 T. fresh lime juice

2 T. fresh cilantro leaves

1 T. minced scallion

1/8 tsp. chili pepper flakes

 

For the Corn, Jicama and Pineapple Salsa

1/2 medium jicama, peeled and diced (about 1 C.)

1/2 C. diced fresh pineapple

1/2 C. corn kernels

1 serrano chili or habanero chili, seeded and minced

2 T. chopped fresh cilantro

2 T. fresh lime juice

1 clove garlic, minced

Salt to taste, optional

Freshly ground black pepper to taste, optional

 

For the salmon

4 (1-ounce) salmon fillets

1 tsp. kosher salt, optional

1/2 tsp. freshly ground black pepper, optional

1 tsp. dried lemon thyme or dried common thyme

12 whole fresh chives

 

To prepare the Gingered Cranberry-Cherry Salsa, combine the cranberries, cherries, sugar, apple juice, candied ginger, and orange zest in a medium saucepan set over medium heat, and bring to a simmer. Simmer for 5 minutes, or until the cranberries are plump and soft. Or you can use a microwave: Place the ingredients in a microwave-safe container and microwave at high, uncovered, for 4 to 5 minutes. Remove the salsa from the heat and let cool. Makes 2 C.

 

To make the Papaya-Kiwi Salsa, combine the papaya, kiwifruit, lime juice, cilantro, scallions and chili pepper flakes in a mixing bowl. Cover and set aside. Makes 1 1/2 C..

 

To prepare the Corn, Jicama, and Pineapple Salsa, combine the jicama, pineapple, corn, serrano chili, cilantro, lime juice and garlic in a mixing bowl, season with salt and pepper if desired and toss. Cover and refrigerate for at least 1 hour to allow the flavors to blend. Makes 2 C..

 

When you are ready to cook the salmon, preheat a grill, stovetop grill or broiler.

Season the salmon fillets with the salt, black pepper, and thyme and grill or broil for 3 to 5 minutes on each side for medium doneness. (The cooking time will vary with the thickness of the fillets.)

 

To serve, spoon 2 T. of each salsa on each warm plate, forming a triangle by placing the salsas at opposing points along the outer edge of the plate. Place a salmon fillet in the center of each dish, garnish by criss-crossing 3 chives on top of each and serve immediately. Gingered Cranberry-Cherry Salsa can be kept for 2 to 3 days. Papaya-Kiwi Salsa and Corn, Jicama, and Pineapple Salsa can be kept for 2 days.

Grilled Pineapple and Bananas

Grilled Pineapple and Bananas

1/2 C. sugar

1/4 C. butter or margarine

2 tbs. Brandy or lemon juice

1/2 tsp. ground cinnamon, &

Pineapple & Bananas

In a saucepan combine sugar, butter, Brandy (or lemon juice), and Cinnamon. Place on grill, heat and stir over medium flame or coals till glaze mixture boils. Remove from grill. Shape a piece heavy-duty foil into the shape of a shallow pan, place on grill. Place fruit in foil pan. Grill fruit over medium coals or flame till heated through, turning & brushing often with glaze mixture.  Serve fruit warm. & pass around the remaining glaze. The more firm fruits, like the pineapple, I placed directly on the grill for an extra minute or two to get grill marks.

 

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Summer Ratatouille

Summer Ratatouille

3 crushed garlic cloves

Thyme or basil

2 or 3 sprigs rosemary

Coarsely ground black pepper

1 quartered red onion, cut into wedges

1 zucchini, sliced

Red and green bell peppers, seeded and sliced

1 small eggplant, optional

3 T. red wine vinegar

1/3 C. extra virgin olive oil

Salt and pepper to taste

1 pint grape tomatoes

 

In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender.  Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.

 

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Zucchini Boats

Zucchini Boats

4 small zucchini, sliced lengthwise and seeds removed

1/2 lb. lean Italian sausage

4 oz. light cream cheese, room temperature

1/2 C. shredded Pepper Jack cheese

1/2 C. shredded Parmesan cheese

1 T. fresh or 1 tsp. dried chives

Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving ¼ to ½-inch wall. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well. With a spoon, stuff zucchini boats with cheese mixture. Place boats on a lightly greased baking dish and bake until heated thru and cheese is melted, about 8 minutes.

 

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Fruit Dutch Baby

Fruit Dutch Baby

1/3 cup butter or margarine

2 medium apples or 1/2 cup peaches or 1 thinly sliced banana

2 teaspoons cinnamon – 3 Tablespoons sugar

4 eggs – 1 cup milk – 1 cup flour

Preheat oven to 425°F. Put butter into a 3 to 4 quart frying pan and place in oven to melt. While butter is melting, prepare fruit, then cut them into thin slices. Remove the pan from the oven and add cinnamon and sugar to the melted butter. Stir in the sliced apples. Return pan to oven for about 3 minutes. Put the eggs and milk into a blender and whip at high speed for 1 minute. Set the blender to low speed and slowly add the flour until well blended. Remove the pan from oven and pour egg batter over the butter and fruit. Bake for 20-25 minutes or until the pancake is raised and golden brown. Cut in wedges and dust with powdered sugar. Serve immediately.

 

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