Dijon Mayonnaise

Dijon Mayonnaise

1/3 cup Egg Beaters 99% Real Egg Product

1/2 teaspoon dry mustard

1/2 teaspoon sugar

1/4 teaspoon paprika

2 tablespoons white wine vinegar

1 cup corn oil

6 tablespoons Dijon mustard

 

In electric blender container, combine Egg Beaters, mustard, sugar, paprika, vinegar and 1/2 cup corn oil.  Blend at medium-high speed just until mixed.  Without turning off blender, pour in remaining oil in a slow, steady stream.  If necessary, use rubber spatula to keep mixture flowing to blades.  Continue blending until oil is completely incorporated and mixture is smooth and thick.  Stir in Dijon mustard.  Cover and keep refrigerated; use within 2 weeks.

 

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Shrimp-Stuffed Avocado

Shrimp-Stuffed Avocado

1/2 whole avocado

4 oz. fresh or frozen medium-sized, shrimp

2/3 T. olive oil

1/2 T. fresh lemon juice

 

Cut avocado in half and pit; set aside. If using fresh shrimp, shell, devein, rinse and pat dry and then cook for about 2-3 minutes in boiling water until it turns pink; remove from water and let cool. If using frozen shrimp, defrost per directions on package. Cut up shrimp and mix with olive oil and lemon juice. Place mixture on avocado half. Serve.

 

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Shrimp Cakes

Shrimp Cakes

shrimp cakes

1/2 lb. Raw Shrimp, peeled and deveined

1 shallot, finely chopped

1/4 C. Bell Pepper, finely chopped

1/4 tsp. dried Tarragon

1 T. Mayonnaise

1 Egg White

1/4 C. Bread Crumbs

Salt and Pepper to taste

1 T. Butter

Lemon Wedges for Garnish

 

Mayonnaise Sauce:

1 T. Cocktail Sauce

2 T. Mayonnaise

1 T. Capers

 

To make cakes mince shrimp with a knife or in food processor.  Add to bowl with shallot, bell pepper, tarragon, mayonnaise, egg white, bread crumbs and salt and pepper to taste.  Mix well and form into 4 cakes.  Melt butter in saucepan and fry cakes over medium heat until golden, about 5 minutes per side.  Stir together sauce ingredients in small bowl.  Serve cakes with sauce and lemon wedges.

 

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Teriyaki Beef Sticks

Teriyaki Beef Sticks

Teriyaki Beef Sticks

 

1 C. Soy Sauce

1 C. Sugar

3 T. mirin

4 garlic cloves, peeled and finely minced or grated

One 1 1/2-inch piece fresh ginger, peeled and finely grated

1 1/2 pounds flank steak, thinly sliced across the grain into long strips

3 C. steamed rice, for serving

 

In a bowl, whisk the soy sauce, sugar, mirin, garlic, and ginger until combined. Add the meat and evenly coat with the marinade. Cover the bowl with plastic wrap and marinate the meat in the refrigerator for 2 to 3 hours. Meanwhile, soak 8 bamboo skewers in water for at least 1 hour before using, weighing them dorm with a heavy bowl.  Preheat the broiler. Line a rimmed baking sheet with foil, dull side up, and spray lightly with oil. Thread the meat onto the skewers and set them on the baking sheet. Broil until the meat is browned and cooked through, 1 to 2 minutes on each side. Serve with steamed rice.

Chickaritos

Chickaritos

3 C. finely chopped cooked chicken

1-1/2 C. (6 oz.) shredded sharp cheddar cheese

1 can (4 oz.) chopped green chilies

1/2 C. finely chopped green onions

1 tsp. hot pepper sauce

1 tsp. garlic salt

1/4 tsp. pepper

1/4 tsp. ground cumin

1/4 tsp. paprika

1 package (17-1/4 oz.) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie

Guacamole

Salsa

 

In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use. Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 tsp. of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2 dozen.

 

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Orange Bread

Orange Bread

For candied orange zest
2 Navel Oranges
3/4 C. Sugar

For Bread
2/3 C. Sugar
3 C. All-purpose flour 21/4 tsp. Baking Powder
1/2 tsp. Salt
1 lg. Egg
1 C. Milk
3/4 stick (6T.) Unsalted butter, melted and cooled

 

Make the candied orange zest: Cut oranges lengthwise into eighths and peel, reserving flesh for another use. With a sharp knife remove white pith, leaving zest. In a saucepan combine zest with enough cold water to cover and simmer 10 minutes. Drain zest in a colander and return to pan. Add enough cold water to cover zest and simmer 10 minutes more. Drain zest in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary). Candied orange zest may be made 2 days ahead and stored in an airtight container. Chop zest fine.

 

Preheat oven to 375°F. and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour. In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick). Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.

 

Potato and Leek Gratin

Potato and Leek Gratin

1 lb. leeks
2 onions, sliced
1 oz. unsalted butter
1 pint double cream
1 lb. potatoes, peeled and thinly sliced
1 small garlic clove, crushed
2 oz. Cheddar, grated
salt and freshly ground white pepper
freshly grated nutmeg

Pre-heat the oven to 180’C / 350’F or gas 4 and grease a shallow a shallow ovenproof gratin dish. Cut the leeks diagonally into 5 mm (1/4 in) slices and blanch in boiling water for 30 seconds. Drain, rinse under cold water, drain again and dry. Cook the onions in the butter for 2-3 minutes until softened. Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of 4 cm (1 1/2 in), covering with all the cream. Place the dish into a roasting tray filled with very hot water and bake in the pre-heated oven for 1 hour until the potatoes are cooked through and golden brown on top. To check the potatoes during cooking, just pierce with a small vegetable knife. When it goes through easily you will know they are cooked. Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.

Spring Salad Rolls with Chicken and Thai Dipping Sauce

Spring Salad Rolls with Chicken and Thai Dipping Sauce

6 small green-leaf lettuce leaves, center rib removed

18 1/4-inch-thick strips red bell pepper

24 1/4-inch-thick strips pickling cucumber

24 mint leaves

1 C. cooked, shredded, boneless chicken breast

12 cilantro sprigs

6 large basil leaves

6 6-inch diameter Vietnamese spring roll wrappers

1/4 C. seasoned rice wine vinegar

1 T. soy sauce

1 serrano chili, thinly sliced

 

Arrange lettuce leaves on work surface. Place 3 bell pepper strips, 4 cucumber strips, and 4 mint leaves across center of each leaf. Top each with equal amounts of chicken, 2 cilantro sprigs, and cover with 1 basil leaf. Place large clean towel on another work surface. Soak 3 wrappers in cool water until just softened and pliable, about 2 minutes. Carefully remove water and transfer to towel. Let stand 30 seconds to absorb surface water. Place a lettuce bundle on bottom third of each round. Roll up tightly, enclosing bundle but allowing sprigs of cilantro to stick out at both ends. Repeat with remaining wrappers and bundles. (Salad rolls can be made up to 1 day ahead. Cover tightly with plastic and refrigerate.) Combine the vinegar, soy sauce, and chili in a small bowl and serve as a dipping sauce with rolls.

 

Mom’s Cold Spinach Dip

Mom’s Cold Spinach Dip

1 pkg. Knorr Vegetable Soup Mix

(1 tsp. Celery Seed, ground in mortar and pestle) < my secret ingredient

1 pkg. Frozen Chopped Spinach

1 Can Sliced Water Chestnuts

1 C. Mayonnaise

1 C. Sour Cream

4 Green Onions

 

Either in blender, or by hand, cut dry soup bits into smaller pieces.  Cook spinach according to package directions, then squeeze dry.  Chop water chestnuts and green onion finely.  Mix all ingredients and refrigerate at least 2 hours to let the flavors mellow.  Serve inside a hollowed out loaf of French bread.

 

Salmon Shells

Salmon Shells

12 pasta shells

3 oz. Cream cheese, softened

3 tsp. Sour cream

2 tsp. Mayonnaise

1/8 tsp. Pepper

1 61/2 oz. Can salmon, drained and flaked

1/4 C. Celery, finely chopped

2 tsp. Ripe olives, pitted, chopped

1 tsp. Green onions, finely chopped

1 tsp. Lemon peel, finely shredded

 

Cook pasta shells according to package directions (may be done the night before and drained and refrigerated). Drain, rinse with cold water, drain again and chill. Meanwhile beat together cream cheese, sour cream, mayonnaise, and pepper in mixing bowl until well combined. Stir in salmon, celery, olives, green onion, and lemon peel. To assemble, spoon salmon mixture into pasta shells and arrange on a plate. Cover and chill for up to 12 hours. If desired, garnish with additional chopped pitted ripe olives and chopped green onion.

 

Peanut Chicken Satay

Peanut Chicken Satay

6 lb. boneless skinless chicken thighs

3/4 C. natural chunky peanut butter

1/2 C. orange juice concentrate, thawed

1/3 C. soy sauce

1 T. minced ginger (I buy it by the pre-minced jar)

2 tsp. orange zest

1/2 tsp. hot pepper sauce (I used Tabasco)

5 scallions, chopped (about 3/4 C.)

3 one-gallon freezer bags, labeled with name & date

Wooden or metal skewers

 

Combine peanut butter, juice concentrate, soy sauce, ginger, orange zest, and hot pepper sauce in a medium bowl. Set aside. Chop scallions.  Rinse chicken and cut into 1/2 inch strips.  Divide all ingredients evenly into the three bags. Seal and squish it around to coat the chicken with the sauce. Remove any excess air from the bag and freeze flat on a cookie sheet. Cooking day: Thaw completely. If using wooden skewers, soak them in water for at least an hour. Thread chicken pieces onto the skewers. Grill until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Discard remaining marinade.

 

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Grilled Corn Salsa

Grilled Corn Salsa

 

10 large ears corn, husked

1/3 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

8 vine-ripened tomatoes, about 1 pound total

1 cup diced red onion, 1/4-inch dice

4 tablespoons red wine vinegar, or more to taste

1/2 cup julienne fresh basil leaves

 

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs. Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.  Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes. Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.  Serve with tortilla chips or as a topping for tacos.

 

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Garlicky Chickpeas with Potatoes and Tomatoes

Garlicky Chickpeas with Potatoes and Tomatoes

Canned chickpeas, also called garbanzos, combine with canned diced potatoes and tomatoes for a flavorful meal seasoned with garlic, herbs, and olive oil. For a complete one-dish meal add a drained can of chopped spinach or even cooked fresh greens if you’re lucky enough to have some.

1 T. olive oil
2 garlic cloves, minced
1 tsp. dried basil
1/2 tsp. dried savory
1/4tsp. or more red pepper flakes (optional)
One 16-oz. can diced white potatoes, drained
One 15.5-oz. can chickpeas, drained (and rinsed, If possible)
One 14.5-oz. can diced tomatoes, drained
Salt and freshly ground black pepper

Heat the oil in a large saucepan or skillet over medium heat. Add the garlic, basil, savory, and red pepper flakes, if using, and cook until fragrant, about 30 seconds. Stir in the potatoes, chickpeas, and tomatoes, and then salt and pepper to taste. Cover and cook until the flavors are blended and the tomatoes are somewhat broken up and saucy, about 10 minutes.

Frog in a Bog Muffins

Frog in a Bog Muffins

1½ cups all-purpose flour

1 cup cornmeal

2 tsp. baking powder

1 tsp. salt

1 stick (½ cup) unsalted butter, softened

¼ cup light brown sugar

1 cup milk

2 large eggs

1 cup frozen corn, thawed (or fresh blanched corn)

12 oz. turkey sausage, cut into 12 equal pieces

 

Preheat oven to 375 degrees and grease (or line with paper cups) a 12-cup muffin tin. In a medium bowl, combine the flour, cornmeal, baking powder, and salt. In the bowl of a stand mixer, combine the butter and light brown sugar and mix 1 minute or until light and fluffy. Add the milk, eggs, and corn, and mix on low speed until combined. Slowly add the flour mixture and mix until just combined. Spoon mixture into prepared muffin tin and press a piece of sausage into the center of each muffin. Bake 15 to 20 minutes, or until the muffins are golden-brown and a toothpick inserted into their centers comes out clean. Let cool slightly before serving.

 

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Greek-Style Lamb Burgers with Minted Yogurt Sauce

Greek-Style Lamb Burgers with Minted Yogurt Sauce

For yogurt sauce:

1 12-ounce container plain yogurt

2 small garlic cloves, minced and mashed to a paste with 1/4 tsp.  salt

3 T. shredded fresh mint leaves, or to taste

 

For burgers:

2 lb. ground lamb

1/2 C. crumbled feta cheese

1/2 C. finely chopped pitted Kalamata olives (12 to 15)

6 small pita loaves, each split halfway around edge to form a pocket

2 small vine-ripened tomatoes, sliced

2 small green bell peppers, cut into rings

1 red onion, sliced thin

 

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. Make burgers: Prepare grill. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

 

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Easy Cucumber Salad

Easy Cucumber Salad

2 medium cucumbers

1 1/2 tsp salt

3 T. red wine vinegar

5 1/2 tsp. soy sauce

2 tsp. Asian sesame oil

1 T. brown sugar

1/4 – 1/2 tsp crushed red pepper, according to taste

1 medium red bell pepper, cut into chunks

2 scallions (green onion, spring onion), thinly chopped

 

Peel the cucumbers if desired. Cut in half lengthwise, and scoop out the seeds in the middle. Cut diagonally into thin slices, no more than 1/2-inch thick. Lay the cucumber slices in a colander and sprinkle with salt. Leave for at least 1 hour and pat dry with paper towels, squeezing out any excess water. Note: To help drain more water from the cucumbers, I weighed them down with 2 resealable plastic bags about 3/4 full with water. You can also use a saucer to weigh down the cucumbers.  While desalting the cucumbers, in a small bowl, whisk together the red wine vinegar, soy sauce and sesame oil. Whisk in the sugar and crushed red pepper. Simmer the dressing over very low heat for 2 – 3 minutes, (this allows the flavors to blend). Remove the cucumbers and pat dry with paper towels, squeezing out any excess water. Place the cucumbers in a large bowl and add the red bell pepper and chopped scallion. Drizzle the dressing over the salad. Toss, cover and chill for at least 2 hours before serving, (preferably longer). Toss the salad in the dressing again before serving.

 

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Endive-Apple Slaw with Smoked Trout

Endive-Apple Slaw with Smoked Trout

1/4 C. fresh lemon juice

4 heads Belgian endive (about 1 lb. total), rinsed

2 tart green apples, such as Granny Smith (about 1 lb. total)

2 T. chopped Italian parsley

2 T. walnut or vegetable oil

Salt and fresh-ground pepper

6 oz. smoked trout

 

Pour 2 T. of the lemon juice into a large bowl. Trim off and discard cores and any discolored leaves from endive heads. Cut each head in half lengthwise, then cut halves lengthwise into 1/4-inch-wide strips. As you cut the endive, drop the strips into bowl and mix with lemon juice to prevent them from discoloring. Peel and core apples; cut into 2- to 3-inch-long, 1/4-inch-thick matchsticks, dropping into bowl and mixing with lemon juice and endive. Stir in parsley. In a small bowl, mix the remaining 2 T. lemon juice with the oil; add salt and pepper to taste. Pour over endive mixture and mix to coat. Mound salad equally on plates. Pull any skin off smoked trout and discard; break trout into large flakes. Top salads equally with trout.

 

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Fairy Bread

Fairy Bread

fairy breadBread slices (white bread is best)

Sprinkles (also known as 100s and 1000s)

Butter or margarine

Take out white bread, cut off the crusts. Or, leave them on. The fairy bread looks and tastes better when you use white bread, but any kind is okay.  Spread some butter. Margarine can be used as a substitute but butter tastes better to many people.  Put sprinkles on top.  Cut the bread into different shapes. Triangles are traditional for fairy bread shapes.  Serve on a pretty plate. You can also substitute the butter for nutella. It gives it a lovely chocolate taste.

Sweet Potato Pancakes

Sweet Potato Pancakes

Sweet Potato Pancakes2 tbsp unsalted butter, melted

1/2 cup cooked sweet potatoes, mashed

1 egg

1/3 cup all-purpose flour (use graham flour for a nice taste!)

1/2 tsp baking powder

1/4 cup milk (or more)

 

Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder.  Add up to 1/3 cup of milk, stirring. Stir in 1 tbsp butter.  The mixture should have the consistency of thick, lumpy sauce like an “instant” pancake mix Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.  Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes.  Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well!

 

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Naan Bread

Naan Bread

1 (.25 ounce) package active dry yeast

4 T. white sugar

1 C. warm water

1 egg, beaten

3 T. milk

2 tsp. salt

4 1/2 C. bread flour

2 tsp. minced garlic (optional)

1/4 C. butter, melted

 

In a large bowl, dissolve yeast in warm water. Proof until frothy. Stir in sugar, milk, egg, salt, and enough flour to make soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume. Punch down dough, and knead in garlic. Pinch off small amounts of dough to make 12 to 14 pieces. Roll into balls, and allow to rise again. While the dough is rising, preheat grill to high. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until done, another 2 to 4 minutes. Remove from grill, and continue cooking until all the naan has been prepared.

 

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Lemon Basil Pan Potatoes

Lemon Basil Pan Potatoes

2 medium-size red potatoes
1 medium zucchini
1 T. butter or margarine
1 T. olive oil
4 green onions, sliced
1 T. grated lemon rind
1/4 tsp. salt
1/8 tsp. pepper
1/3 C. packed chopped fresh basil eaves or fresh parsley

 

Cut potatoes in half. Place halves cut side down, and cut lengthwise into 1/8-inch-thick slices. Pat dry, and set aside. Cut zucchini in half lengthwise. Place halves cut side down, and cut crosswise into 1/4-inch-thick slices. Set aside. Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add potato slices, and cook 6 to 7 minutes or until browned. Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3 minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.

 

Karottsalat

Karottsalat

2 lb. fresh carrots

1 C. fresh squeezed orange juice

2 oz. vegetable oil

3 oz. white vinegar

1bunch of fresh dill

3 T. honey

salt and white pepper to taste

 

Peel, then shred the carrots with a grater.  Chop the fresh dill into tiny pieces.  Mix all ingredients together and let marinate for 1/2 hour at room temperature to let the flavors blend.

 

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Arctic Oranges

Arctic Oranges

4 oranges

4 cups orange juice

4 cherries

 

Cut the tops off the oranges in a zigzag pattern. Hollow out the insides, remove the seeds and combine in a blender with the juice. Set the rinds in a muffin tin and fill with the mixture. Drop a cherry inside each orange. Freeze for 2 to 3 hours. Soften the treats for 5 minutes, then serve.

Greek Mushroom Spinach Sauce

Greek Mushroom Spinach Sauce

1 lb. fresh white mushrooms, sliced (about 5 C.)

1/2 C. chopped onion

1 package (9 oz.) frozen creamed spinach, thawed

1/4 C. chopped pitted Kalamata or ripe olives

1/4 C. roasted red pepper (from a 7-oz. jar)

1/2 tsp. oregano leaves, crushed

Pinch crushed red pepper

2 T. (about 1 oz.) crumbled Feta cheese

 

In a nonstick skillet over medium heat cook and stir mushrooms and onion until mushrooms are tender and release their liquid, about 6 minutes. Add spinach, 1/4 C. water, the olives, roasted red peppers, oregano and crushed red pepper; cook until heated through, 2 to 3 minutes. Just before serving stir in Feta cheese. Serve over steamed shrimp, broiled chicken breast or fish fillets, if desired

 

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Perogy Lasagna (Oamc)

Perogy Lasagna (Oamc)

12 cooked lasagna noodles

2 cups cottage cheese

1 egg

1 teaspoon onion salt

1 1/2 cups grated cheddar cheese, divided

2 1/2 cups mashed potatoes

1/2 cup bacon bit

1 onion, chopped and cooked until clear

4-6 slices bacon, fried crisp and crumbled

 

Mix together cottage cheese, egg and onion salt. In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion. Line bottom of a 9 X 13 inch pan with 4 noodles. Spread first mixture evenly on top. Add 4 additional noodles and cover evenly with potato mixture. Top with remaining 4 noodles, remaining cheese and bacon. Bake at 350 degrees for 30 minutes. Serve with sour cream. For best flavour, bake ahead and reheat. **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.

 

 

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Tuna au Poivre on Tomato-Onion Salad

Tuna au Poivre on Tomato-Onion Salad

1 1/2 T. balsamic vinegar

1 tsp. dried oregano

1/3 C. extra-virgin olive oil

3 large, ripe beefsteak tomatoes, cut in 1-inch cubes

2 small red onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

4 8 oz. center-cut tuna steaks

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 C. coarsely cracked black peppercorns (crush in a mortar or under a heavy saucepan)

2 T. extra-virgin olive oil

1/2 lb. arugula, well washed and trimmed

 

To make the salad, whisk the vinegar and oregano in a medium bowl. Gradually whisk in the oil. Add the tomatoes and onions and toss, seasoning with the salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Season tuna steaks on both sides with the salt and pepper. Pour the cracked black pepper in a shallow dish or on a sheet of waxed paper. Press one side of the tuna into the pepper to coat. Heat the oil in a large skillet over medium-high heat. Add the tuna, pepper-side down. Cook, turning once, until the tuna is seared on the outside but rare within, about 4 minutes. If you like your tuna more well-done (don’t go past medium doneness!), cover the pan and cook for 2 to 4 minutes longer. Slice each steak against the grain into 1/4-inch slices. Heap equal amounts of the arugula on each of 4 dinner plates. Top with the tomato salad. Arrange the tuna slices decoratively around the salad.

 

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Guacamole

Guacamole

2 green onions, cut in 1″ lengths

1 tsp. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

1/8 to 1/4 tsp. liquid red pepper seasoning

 

Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.

 

French Toast Sandwiches with Onion, Prosciutto & Cheese

French Toast Sandwiches with Onion, Prosciutto & Cheese

3 lg. Eggs

1 C. Milk

8-10 oz. semi-soft Cheese, cut into 1/8” thick slices (sage, fontina,Port Salut, or Meunster)

4 thin slices Red Onion

4 lg. Slices Prosciutto

8 slices toothsome Bread, cut ¼” thick

4 T. unsalted Butter

 

Beat egg and milk together in a shallow soup plate; set aside.  Place 1 slice cheese, 1 slice onion and 1 slice ham on each of four slices bread.  Top each with remaining sliced cheese and finally with another slice of bread.  Carefully dip each sandwich into egg mixture and soak bread well.  Heat 2 T. butter in a large nonstick skillet over medium heat.  Reduce heat to low and fry until brown, about five minutes.  Carefully turn over and fry the other side, about five minutes more.  Keep warm until serving.

 

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Cheesy Muffins

Cheesy Muffins

¼ C. Milk

¼ C. Vegetable Oil

½ C. Plain Yogurt

2 Eggs

1 ¼ C. Flour

½ tsp. Baking Soda

1 ½ tsp. Baking Powder

¼ tsp. Paprika

½ tsp. Salt

Pepper

1 C. Grated Cheddar Cheese

4 Scallions, sliced

1/3 C. grated Parmesan Cheese

 

Preheat oven to 350 and line a muffin pan with paper cups.  Combine milk, oil, yogurt and eggs in a bowl.  In another bowl sift together flour, baking soda, baking powder, paprika, salt and pepper.  Stir in cheese and scallions.  Add liquid to flour mixture and mix quickly before spooning into paper cups.  Sprinkle parmesan on top and bake for 20 minutes.

 

From Lunch Boxes and Snacks

 

 

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Skordalia (Greek Garlic-Potato Sauce)

Skordalia (Greek Garlic-Potato Sauce)

Skordalia takes its name from skordo, or “garlic.” Different versions of the sauce are thickened with potato or with bread and nuts or with all three. Some recipes call for only vinegar, while others, such as this one, also add lemon juice. Serve as an accompaniment to fried fresh fish or salt cod, cooked beets, fried zucchini or eggplant, and greens.

3/4 C. blanched almonds or walnuts, optional

1 pound baking potatoes or new potatoes, peeled and cut into 2-inch pieces

8 cloves garlic

Coarse salt

3 T. red wine vinegar, or to taste

1/4 C. fresh lemon juice

3/4 C. virgin olive oil

Salt and freshly ground pepper

 

If using the nuts, preheat an oven to 350 degrees F. Spread the almonds or walnuts on a baking sheet and place in the oven until toasted and fragrant, 8-10 minutes. Remove from the oven, let cool and chop. Set aside.  Meanwhile, bring a saucepan three-fourths full of water to a boil over high heat. Add the potato pieces and boil until tender when pierced with a fork, about 15 minutes. Drain well, return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture, turning them to prevent scorching. Remove from the heat and, using a potato masher, mash the potatoes until smooth. Set aside.  In a mortar, combine the garlic with a little coarse salt and mash with a pestle until puréed. You should have about 2 T. puréed garlic.  Stir the garlic into the potatoes and, using a whisk or fork, beat in 1 T. of the vinegar, half of the lemon juice and half of the olive oil. Transfer to a food processor fitted with the metal blade. With the motor running, gradually add the remaining 2 T. vinegar, the remaining lemon juice and olive oil, and the nuts, if using. Season to taste with more vinegar, if needed, and the salt and pepper. Transfer to a bowl and serve, or cover and refrigerate overnight. Bring to room temperature before serving.

Cheese Enchilada Chowder

Cheese Enchilada Chowder

cheese enchilada chowder

1 15-ounce can black beans, rinsed and drained

1 14-1/2-ounce can diced tomatoes, drained

1 10-ounce package frozen whole kernel corn

1/2 C. chopped onion

1/2 C. chopped yellow, green or red sweet pepper

1 small jalapeno pepper, seeded, if desired, and finely chopped

1 19-ounce can enchilada sauce

1 10-3/4-ounce can condensed cream of mushroom or cream of chicken soup

2 C. milk

1 C. shredded Monterey Jack cheese (4 ounces)

1 C. shredded cheddar cheese (4 ounces)

Dairy sour cream (optional)

Guacamole (optional)

Tortilla chips, coarsely broken (optional)

In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalapeño pepper. In a large mixing bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.  Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in Monterey Jack and cheddar cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole and tortilla chips.

 

Yield: 6 servings

Calories: 374

Fat:

Fiber:

 

Pinto Beans

Pinto Beans

4 C. water

2 C. pinto beans, Or Black Beans, 1 lb

1/2 C. onions, Chopped

1/4 C. vegetable oil

1 tsp. salt

1 tsp. cumin seeds

2 cloves garlic, Crushed

1 slice bacon

 

Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour. Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days.

Pinot-Braised Duck with Spicy Greens

Pinot-Braised Duck with Spicy Greens

4 duck legs (about 8 oz. each)

Salt and fresh-ground pepper

1 tsp. herbes de Provence

About 1 bottle (750 ml.) Pinot Noir

2 T. olive oil

1/4 C. minced shallots

4 C. low-sodium chicken broth

1 sprig fresh thyme, rinsed

1 dried bay leaf

1 T. butter

1 onion (about 8 oz.), peeled and chopped

1 lb. broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 lb. mustard greens, rinsed, trimmed, and sliced crosswise

2 cloves garlic, peeled and minced

1 flat anchovy (optional), minced

About 1/4 tsp. cayenne

About 1 T. lemon juice

Pinot-Braised Duck with Spicy Greens

Preheat oven to 375°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence. Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat). Meanwhile, pour 1 T. olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes. Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 C., about 45 minutes. When duck is done, add 1 C. braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes. Pour through a fine strainer into a small pitcher or bowl. While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 T. olive oil. Add onion and stir often until beginning to brown, about 7 minutes. Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes. Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer. Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice. Mound greens on plates and set duck legs on top. Serve pan juices alongside.

 

Yield:

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Chicken Paella Valenciana

Chicken Paella Valenciana

1 C. dried large lima beans (6 oz.)

3 lb. bone-in chicken thighs or 1 chicken (about 3 lb.)

1 lb. fresh Italian (Romano) or regular green beans or thawed frozen Italian green beans

3 T. olive oil

1 C. canned diced tomatoes

About 1 1/2 tsp. salt

1/2 tsp. paprika

1/2 tsp. ground dried turmeric

2 1/2 C. medium-grain white rice

2 lemons (5 oz. each), cut in half

 

Pour lima beans into a colander; sort and remove debris, then rinse and drain beans. In a 4- to 5-quart pan over high heat, bring 2 1/2 to 3 quarts water and beans to a boil; cook for 2 minutes. Cover tightly, remove from heat, and let stand for 1 hour. Drain beans, reserving 2 quarts cooking liquid. Rinse chicken and pat dry. Cut each thigh in half lengthwise along one side of bone; or with a cleaver, cut whole chicken through bones into 2- by 3-inch pieces (see notes). Pull off and discard any lumps of fat. Rinse green beans and remove and discard stem ends and any tough strings; cut beans into 3-inch lengths.  If using a charcoal barbecue (at least 22 in. wide), ignite 160 briquettes (about 9 1/2 lb.) on the fire grate; open dampers. When coals are dotted with ash, in 15 to 20 minutes, spread into an even double layer about 2 inches wider than base of paella pan. Set grill 4 to 6 inches above charcoal. Let coals burn down until they’re hot (you can hold your hand at grill level only 2 to 3 seconds), 5 to 10 minutes. If using a gas barbecue (at least 19 in. wide), turn temperature to high, close lid, and let heat for 10 minutes.  Set a 17-inch paella pan on grill over hot coals or high heat on a gas grill. Add 2 T. oil; with a wide spatula, spread to coat bottom of pan. When oil is hot, add chicken pieces (close lid on gas barbecue); cook, turning once, until lightly browned on both sides, 6 to 12 minutes total.  Add tomatoes and stir until most of the juices have evaporated, 1 to 2 minutes. Stir in remaining 1 T. oil, green beans, 1 1/2 tsp. salt, paprika, and turmeric. Add soaked lima beans and the reserved 2 quarts cooking liquid (if it’s cold, heat in a microwave oven or pan until hot before adding). Note level of liquid in pan: Measure distance from pan rim or handle rivets to level of liquid. (Close lid on gas barbecue.) Bring to a gentle boil.  Boil gently to flavor broth, 25 to 30 minutes (on gas barbecue, regulate heat as needed to maintain gentle boil). Remove about 1 C. broth from pan. Add enough water to match original level of liquid, 3 to 5 C. s. Taste broth in pan, and season to taste with more salt; also taste reserved broth and season with salt. Pour rice in a band down center of pan. Draw a wooden spoon or spatula in a wide zigzag pattern through rice and across pan to distribute rice evenly. Push any grains floating above broth back under. Simmer, without stirring, until rice is tender to bite, 25 to 30 minutes. If rice begins to scorch before its tender, remove pan from heat and let coals burn down to a lower temperature before continuing. (On gas barbecue, close lid and regulate heat so liquid simmers briskly in the beginning, then lower heat when most of the liquid has evaporated; rotate pan occasionally so bottom cooks evenly.) If rice is still firm, drizzle about 1/2 C.  of the reserved broth evenly over the top and cook for a few more minutes; repeat if necessary. (If reserved broth isn’t needed, save for another use.)  With spoon, push aside a little of the top layer of rice to see if there is a brown crust on the bottom; if one hasn’t formed yet, cook a few more minutes (adjust gas heat as necessary to brown, but not burn, rice). Remove from heat and let stand for about 5 minutes. Squeeze juice from lemons over rice. Add salt to taste.

 

Yield:

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Crab Cakes with Tomato Salsa

Crab Cakes with Tomato Salsa

1 lb. Fresh crabmeat
1/2 C. Chopped red bell pepper
1/2 C. Chopped green onions
3 tsp. Chopped fresh basil
2 tsp. Fresh lemon juice
2 tsp. Mayonnaise
1 tsp. Dijon mustard

1/2 tsp. Hot pepper sauce

Dash of Worcestershire sauce

3 1/4 C. Fresh breadcrumbs from crustless French bread

1 lg. Egg

2 tsp. (1/4 stick) Butter

2 tsp. Vegetable Oil

Tomato salsa

 

Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)  Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tsp. butter with 1 tsp. oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

 

Cauliflower Salad

Cauliflower Salad

1 medium Head Cauliflower, cored

1/2 C. Olive oil

2 tsp. Garlic, minced

3 T. Vinegar, red wine

1/2 C. Black olives, cured, diced

1/2 C. Onion, red, diced

1/2 C. Pepper, red bell, diced

3 T. Capers (in brine) drained

 

Separate the cauliflower into small florets. Rinse well in cold water and drain. In a large pot of boiling salted water, cook the florets until al dente, about 5 minutes. Drain and place them on a towel to drain. Pour the olive oil over the cauliflower and toss to coat well.  Add all the remaining ingredients and toss to mix well. Let the salad marinate for several hours at room temperature, stirring occasionally, before serving.

 

Yield:

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Veggie Sticks and Pesto Dipping Sauce

Veggie Sticks and Pesto Dipping Sauce

4 ribs celery, cut into sticks or, store bought precut celery sticks

4 carrots, peeled and cut into sticks, or 10 oz. store bought package carrot sticks

1 large red bell pepper, seeded and cut into strips lengthwise

8 thin scallions, trimmed

1/2 zucchini, cut into sticks

1 C. basil leaves

1/2 C. flat-leaf parsley tops

1 clove garlic, cracked away from skin

1 lemon, zested and juiced

1/3 C. walnut pieces, a couple of handfuls

1/4 C. grated Parmigiano-Reggiano

1/2 C. extra-virgin olive oil, eyeball it

Salt and freshly ground black pepper

 

Cut and arrange veggie sticks on platter. If you want to cut down on chopping, many veggies can be store bought already cleaned and cut for dipping.  In a food processor, combine basil, parsley, garlic, lemon zest and juice and grind into a paste. Add nuts and cheese and grind again to combine them into the paste. Pulse in the olive oil until it is combined. Transfer to a small dish and season the sauce with salt and pepper, to your taste. Set dipping bowl on veggie platter and serve.

 

Yields:

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Quick Mediterranean Chicken Thighs

Quick Mediterranean Chicken Thighs

 

2 lb. boneless, skinless chicken thighs (about 8 thighs)

Salt and freshly ground black pepper, to taste

2 tsp. olive oil

1 can (14 ½ ounces) diced fire-roasted tomatoes, with juice

1/4 C. orange juice

5 tsp. minced garlic

4 tsp. capers, rinsed

 

Season the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side.  Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.  Uncover the pan and continue cooking, turning the thighs once, until the chicken no longer is pink in the middle and the sauce has thickened, about 10 minutes.

 

Yield: 4 servings

Calories:  265

Fat: 14g

Fiber: 1g

:

Patti’s Potato Salad

Patti’s Potato Salad

3 lb. red-skinned potatoes, well scrubbed Salted water to cover

6 large hard-cooked eggs, divided

1 medium red onion, peeled, finely chopped

1 medium green bell pepper, seeded and finely chopped

2 medium celery ribs, washed, finely chopped

2 tsp. celery seeds or more to taste

2/3 C. mayonnaise

2 T. yellow mustard

3 T. sweet pickle relish

2 jalapeno peppers, seeded and minced, optional

Salt and freshly ground black pepper to taste

Paprika for sprinkling

 

Place the potatoes in a large pot.  Add enough salted water to cover them by 1 inch.  Bring to a boil over high heat. Reduce the heat to medium-low and simmer the potatoes until tender, but not mushy, about 20 minutes, depending on the size of the potatoes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes or until they are cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 of the hard-cooked eggs and add to the potatoes along with the red onion, green pepper and celery. Sprinkle with celery seeds. Gradually stir in the mayonnaise, mustard, relish and, if desired, minced jalapeno, being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the remaining 2 hard-cooked eggs and arrange on top of the salad. Sprinkle the top with paprika.  Serve immediately, or chill, tightly covered, in the refrigerator, about 2 hours.

 

Yields:

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Flank Steak Barbecue

Flank Steak Barbecue

1/4 C. soy sauce

2 T. Worcestershire sauce

3 T. honey

2 T. vinegar

1 to 1 1/2 tsp. garlic powder

1 to 1 1/2 tsp. ground ginger

3/4 C. salad oil

1 green onion, finely chopped

1 flank steak or London broil, approximately 1 1/2 lb.

 

Mix together soy sauce, Worcestershire sauce, honey, and vinegar; blend in garlic powder and ginger. Add oil and green onion.  Place meat in a small non-metallic pan or in a plastic bag and pour mixture over it. Let stand in refrigerator 4 hours or longer, turning meat occasionally. Barbecue over glowing coals 5 minutes each side for medium rare or broil in oven about 2 minutes each side.  Baste occasionally with marinade. Slice on diagonal to serve.

 

Yield:

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