2 to 2 1/2 C. Flour
1/2 C. Warm water (120-130 deg)
1 T. Wheat germ
1/2 C. Dairy sour cream, room temp.
1/2 T. Sugar
1 T. Vinegar
1 tsp. Salt
1/4Â tsp. Ginger
1 pkg. Yeast
Place in Automatic Bread machine in manufacturers recommended order. Process on the normal/basic cycle.
This recipe calls for paprika and fresh parsley, both of which would be considered optional, if not sacrilege, by lovers of traditional oyster stew. Some cooks would remove the oysters after the initial cooking, then return them to the pot just before serving to ensure the shellfish do not overcook.
4 T. butter
1 pint standard oysters, undrained
1 quart milk
1 1/2 tsp. salt
1/8 tsp. freshly ground white pepper
1/16 tsp. paprika
4 T. finely chopped fresh parsley
In medium saucepan, melt the butter over medium heat. Add oysters and cook just until edges begin to curl, about 5 minutes. Add milk, salt, pepper and paprika. Cook over medium heat until thoroughly heated and oysters are done, about 8 to 10 minutes. Do not boil. Pour into serving bowls and sprinkle with parsley. Serve with oyster crackers. Serves 4 to 6.
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 C. sugar
1/3 C. margarine
1 egg, lightly beaten
1/4 C. milk
10 oz. can mandarin orange, drained
Sift flour and other dry ingredients together. Cut in margarine. Combine egg and milk and add to dry ingredients, mix until moistened. Fold in orange pieces and break them up. Fill greased muffin tins 3/4 full. Bake at 350 F for 20 to 25 minutes. Remove from muffin tins while still warm. Dip tops in melted butter and sugar-cinnamon mixture.
Yield:
Calories:
Fat:
Fiber:
Dough:
3/4 cup water
1/2 cup milk
1/4 cup butter
1/4 cup liquid honey
1 large egg ( beaten )
3 1/2 to 4 cups bread flour
4 teaspoons instant yeast
1 1/4 teaspoons salt
Filling:
1/2 cup butter
1/3 cup chives (chopped )
1/3 cup shallots (chopped )
1/3 cup onions ( chopped )
1 tablespoon garlic ( minced )
2/3 cup crispy chopped bacon
2 1/2 cups Gruyere cheese
 
Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add honey and 1 1/2 cups of flour, mix till smooth. Add in lightly beaten egg and yeast, mix till smooth. Allow to sit uncovered for 15 min.. Mix salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for 1 hour or till double in bulk. For filling, melt butter in a medium fry pan. Add in garlic, saute for a minute. Add in chives, shallots and onions, till onions are tender. Add in cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll dough like a jelly roll. Pinch seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool 5 minutes before removing from tins. Cool on a wire rack.
Yield:
Calories:
Fat:
Fiber:
1 3 oz. package Berry Blue jello
3/4 cup boiling water
1/2 cup cold water
4 Gummy fish or other gelatinized aquatic life
Blue m&ms
Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. (If mixture is still thin, refrigerate until slightly thickened.) Pour gelatin into dessert glasses. Place gummy fish in gelatin. Push in candies to make “bubbles†Refrigerate until set, about 1 hour.
1lb. fresh Brussels sprouts, trimmed
Water
2T. butter
1/4 C. slivered almonds
Salt and pepper to taste
1/2 C. sour cream
1 tsp dried parsley, for garnish
To prepare the Brussels sprouts, you must first trim the stem end of each head. Once trimmed, cut a shallow “X” in each sprouts stem end to allow more uniform steaming. Put enough water in the vegetable steamer to cover the bottom, but not to make contact with the basket over the water. Put the sprouts in the basket, place the lid atop the steamer and bring the water to a boil over high heat. Once the water begins to boil, turn off the heat and steam for two minutes. Remove the sprouts from the steamer and carefully slice each head, lengthwise, in half. The time that this takes will allow the sprouts to slightly cool. In the sauté pan over medium-high heat, melt the butter. Immediately add the slivered almonds to begin to flavor the butter. After 20-30 seconds, add the halved sprouts and begin to sauté the heads. Sprinkle with salt and black pepper, continuing to sauté the sprouts. When the sprouts begin to take on a bit of browning in color, add the sour cream and stir to coat, creating a thin sauce. If you prefer, allow the sprouts to stay in the pan longer if you do not want any “crunch” to your vegetables. Finally, sprinkle with the parsley and serve at your next dinner
Yield:
Calories:
Fat:
Fiber:
8 Tortilla Shells
1/4 of a Roasted Turkey
2 C. Shredded Cheese
P.A.M. Spray or Butter Spray
Optional:
Green Peppers
Onions
Pepper/Salt
Sour Cream
Salsa
Spray pan with butter spray on low heat. Place tortilla shell in pan and sprinkle cheese on it. Place second tortilla shell on top and spray with butter . Allow bottom shell to turn golden brown. Flip it over and let second shell do the same. Place on plate and cut into triangular wedges, like a pizza. Use desired condiments for flavor.
Yield:
Calories:
Fat:
Fiber:
1/2 C. frozen strawberries
1 C. soy milk
1/2 banana
2 T. flax seed meal (blend whole seeds into a powder)
Handful of ice cubes
Process in a blender and drink right away.
Yields:
Calories:
Fat:
Fiber:
2 (8 oz.) pkg. Light Cream Cheese
1 (8 oz.) pkg. Grated Parmesan Cheese
1 (8 oz.) container Sour Cream
2 sm. cans Artichokes (chop finely)
1 (10 oz.) pkg. Frozen Spinach
2 tsp. Olive Oil
1 tsp. Marjoram
Crushed Red Pepper to taste
Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.
1 1/3 C. warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 tsp. s)
2 T. butter
2/3 C. sugar
2 eggs
5 C. all-purpose flour
A pinch or two of nutmeg, freshly grated
1 tsp. fine grain sea salt
1/2 C. unsalted butter, melted
1 1/2 C. sugar
1 T. cinnamon
Place 1/3 C. of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining C. of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few T. at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball. Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size. Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don’t have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes. Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl. Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Yield:
Calories:
Fat:
Fiber:
1 can whole potatoes, well drained
1 tsp. Olive oil
1 tsp. Butter
1 Garlic clove, chopped finely
Kosher salt
Black pepper, freshly cracked
Parsley, chopped finely
Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.
Yield:
Calories:
Fat:
Fiber:
1/3 cup cilantro leaves, packed
1/3 cup tahini (roasted sesame seed paste)
3 tablespoons fresh lemon juice
2 garlic cloves
6 tablespoons water
1/2 teaspoon salt, divided
2 tablespoons extra-virgin olive oil
6 cups cauliflower florets (about 1 large head)
1/4 teaspoon freshly ground black pepper
1/3 cup pomegranate arils $
Preheat oven to 375°. Combine first 4 ingredients in a food processor; process until smooth. Add 6 tablespoons water, 1 tablespoon at a time, until mixture is the consistency of a creamy salad dressing. Add 1/4 teaspoon salt; pulse to combine. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add cauliflower; cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast cauliflower at 375° for 18 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt and pepper. Add pomegranate arils; toss to combine. Serve with tahini mixture.
3 large onions, cut into 1/4 inch slices
2 T. honey
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground dry mustard
1/2 tsp. paprika
Place onions in the center of a large piece of heavy duty foil. Drizzle with honey: sprinkle with salt, pepper, mustard and paprika. Fold foil over onions and seal tightly. Grill over medium heat for 20-25 minutes, turning once, till tender.
Yield:
Calories:
Fat:
Fiber:
1 inch piece fresh ginger, peeled
4 C. low-sodium chicken broth
2 to 3 lemongrass stalks, cut into 2-inch lengths
2 Serrano chiles seeded and chopped (see head note)
1 Tbs. Thai or Korean roasted chile paste (optional)
1/2 lb. medium shrimp, shelled and deveined
1 C. drained canned straw mushrooms (any fresh mushrooms may be substituted)
Juice of half a lime
Chopped fresh cilantro for serving
Finely chop half of the ginger. To a large pot, add the chopped ginger, the remaining chunk of ginger, the chicken broth, lemongrass and chiles. Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes. Add the chile paste if using, the shrimp and the mushrooms to the pot. Simmer until shrimp are firm and cooked through, 1 to 2 minutes. Remove from heat and stir in the lime juice. Discard the large pieces of lemongrass, ginger and chiles (if you opted not to chop them). Ladle into bowls and sprinkle with cilantro.
Yield:
Calories:
Fat:
Fiber:
One of the oldest vegetables known to man, cauliflower is the artistocrat of the cabbage family. You’ll see why when you serve it with this zingy sauce.
2-pound head cauliflower
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt
Dash pepper
1 1/4 cups milk
1 tablespoon prepared mustard
1 teaspoon horseradish
1 teaspoon worcestershire sauce
1 tablespoon snipped parsley
Remove leaves and stalk from cauliflower. Cook, covered, in large amount of boiling salted water 15 to 20 minutes or till tender; drain. Melt butter, blend in flour and seasonings. Add milk all at once and cook, stirring constantly, till thickened. Stir in mustard, horseradish, worcestershire sauce, and parsley. Serve sauce over cauliflower.
1/2 cup chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
28 oz. can tomatoes
1 tbsp. honey
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
16 oz. fresh mushrooms, sliced
2 tbsp. margarine
8 oz. pkg. cream cheese, cut up
1 cup sour cream
3/4 cup sliced green onions
8 – 7 inch flour tortillas
2 cups shredded pepper cheese
dash ground red pepper
Cook onion and garlic in oil until tender. Stir in tomatoes (cut up), honey, 1 tsp. chili powder, cumin, coriander, and red pepper. Bring to a boil, reduce heat, and simmer uncovered about 30 minutes or until thick, stirring occasionally. In a saucepan cook mushrooms and remaining chili powder (2 tsp.) in margarine on medium high 4 to 5 minutes until mushrooms are tender and liquid evaporates. Reduce heat. Stir in cream cheese until melted. Add 1/4 cup sour cream and the chopped green onion. Spoon 1/3 cup mushroom mixture in center of each tortilla. Sprinkle with pepper cheese and rollup. Place seamside down in a greased 12x7x2 inch baking dish. Spoon tomato mixture over tortillas. Cover and bake in a 350 degree oven for 30 minutes or until heated through. Top with shredded pepper cheese and return to oven until cheese melts. Serve on a bed of lettuce and tomatoes, with sour cream, if desired.
Yield:
Calories:
Fat:
Fiber:
1 head cauliflower, cut into stemmed florets (about 4 cups)
Olive oil
Kosher salt and freshly ground black pepper
2tablespoons lemon juice
1teaspoon honey
Zest of one lemon
1teaspoon crushed red pepper flakes
2tablespoons finely chopped parsley
Pre-heat the oven to 450°F. In a large bowl, toss the florets with a tablespoon or so of the olive oil, and season generously with salt and pepper. Grease a jelly roll-style cookie sheet (or shallow roasting pan) with a bit more olive oil. Spread the florets out in one layer on the prepared pan.  Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown – even black – in most spots. Trust me.
In the meantime, whisk together the lemon juice, honey and a pinch of salt in a small bowl. Whisk in a tablespoon of oil and set aside. Â Once the cauliflower is roasted to your liking, remove the pan from the oven and place the cooked cauliflower in a large bowl. Toss with the lemon zest, crushed red pepper, parsley and a pinch of salt. Add the dressing. Mix well, taste and adjust for seasonings, and serve warm or at room temperature.
2 large eggs
3/4 C. milk
1/4 C. water
1 T. unsalted butter, melted
1 C. minus 2 T. all-purpose flour
1/2 tsp. Salt
Preheat oven to 375°F. Generously grease six 2/3-C. popover tins or nine 1/2-C. muffin tins. In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more. Makes 6 large or 9 medium popovers.
1 lb. asparagus (1/2 in. thick)
1 1/2 lb. boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide–cut wide pieces in half lengthwise; see notes)
Wine sauce (recipe follows)
Salt and pepper
Rinse asparagus; snap off and discard tough ends. In a 10- to 12-inch frying pan over high heat, bring 1/2 inch water to a boil. Add asparagus and simmer, stirring occasionally, until barely tender when pierced, about 2 minutes; drain. Meanwhile, rinse sole and lay pieces flat (if unskinned, skin up). Align an equal portion of asparagus, tips in same direction, at 1 end and across the narrow width of each fillet; roll fillet to enclose asparagus. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil. Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes. Spoon wine sauce over fish and season to taste with salt and pepper. Wine sauce. In a 10- to 12-inch frying pan over medium-high heat, frequently stir 2 tsp. each smart start and minced shallots until golden, about 3 minutes. Add 3/4 C. dry white wine. Boil on high heat, stirring occasionally, until reduced to 1/4 C., 5 to 7 minutes. Use hot or warm.
Yield: 4 servings
Calories: 248
Fat: 9.9g
Fiber: .9g
For the chickpea burgers:
1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 T. all-purpose flour
1 T. chopped fresh oregano
1/2 tsp. ground cumin
1/4 tsp. salt
2 T. extra-virgin olive oil
2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired
For the tahini sauce:
1/2 C. low-fat plain yogurt
2 T. tahini (see Ingredient note)
1 T. lemon juice
1/3 C. chopped flat-leaf parsley
1/4 tsp. salt
To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 tsp. salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 tsp. salt in a medium bowl. Divide the patties among the pitas and serve with the sauce. To make ahead: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.
Yield:
Calories:
Fat:
Fiber:
3 C. Cauliflower
1 T. All-purpose flour
1/4 tsp. Salt
3/4 C. Skim milk
2 T. Chopped green chilies
1/2 tsp. Butter
1/8 tsp. Cayenne pepper
1/8 tsp. Black pepper
1/2 C. Low fat cheddar cheese, shredded
1/4 C. Fresh bread crumbs
Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling.
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: Â 4 servings
Calories: Â 45
Fat: 2.5g
Fiber: 2g
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.
Yield:
Calories:
Fat:
Fiber:
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.
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.
1 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.
Yield:
Calories:
Fat:
Fiber:
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.
2 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.
Yield:
Calories:
Fat:
Fiber:
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
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.
Yield:
Calories:
Fat:
Fiber:
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. Â Seal with a double fold. Place on a grill and cook over coals for about 1 hour, turn several time.
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
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!
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.
Yield:
Calories:
Fat:
Fiber:
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.
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.
Yield:
Calories:
Fat:
Fiber:
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
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.
Yield:
Calories:
Fat:
Fiber:
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.
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.
Yield:
Calories:
Fat:
Fiber:
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.
Yield:
Calories:
Fat:
Fiber: