Banana Snake Bento
Hard Boiled Eggs
Pepper Stars
Broccoli
Mozzarella Balls
Lemon Pepper
Strawberries
Banana, Apricot Fruit Roll Up
Sweet Bread / Pound Cake / Sandwich
Asian Chicken and Chili Soup
6 C. chicken broth
2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces
2 T. soy sauce
1 to 3 tsp. Asian hot chili sauce
3 C. (12 oz. s) diced poached chicken
1 bunch (6 oz. s) watercress, large stems trimmed
2 scallions, thinly sliced lengthwise and cut crosswise into 2-inch pieces
In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.
Octosandwich!
Sandwich
Cheese circle, Tiny Nori Circle, Sesame Seed or Black Food Safe Pen
Jam
String Cheese
Asiago Polenta with Garlic and Basil
2 T. olive oil
1/4 C. onions, chopped
2 tsp. chopped garlic
5-6 C. chicken broth
2 C. white cornmeal
1/2 C. Asiago cheese, grated
3 T. chopped basil
Salt and pepper, to taste
In a saucepan heat olive oil over high heat. Add onion and garlic and cook 1-2 minutes. Add chicken broth and bring to a boil. Slowly add in cornmeal and cook 10-15 minutes. Finally, add cheese and basil; season with salt and pepper. Serve hot by the spoonful.
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Rocket Bento
Blueberries
Mini Muffins
Peas w/ Lemon Pepper
Sandwich, Ham, Cheese, Cake Decorating Pieces Decoration
Arugula Mushroom Salad
1 clove garlic, peeled
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon reduced-fat mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
Freshly ground pepper to taste
6 cups arugula leaves
2 cups sliced mushrooms
Place garlic on a cutting board and crush. Sprinkle with salt and use the flat of a chef’s knife blade to mash the garlic to a paste; transfer to a serving bowl. Whisk in lemon juice, mayonnaise, oil and parsley. Season with pepper. Add arugula and mushrooms; toss to coat with the dressing.
Artichoke Heart Dumplings
Filling
2 T. of vegetable oil
1 can of Artichoke hearts
1 can of black olives (sliced)
1/3 cup of Parmesan cheese (optional)
Frying
1 Packet of 30 Dumpling/Potsticker Sheets
2 T. of vegetable oil
Drain the artichoke hearts and cut them up so they’re not so chunky (into quarters work best). In a non-stick pan add the vegetable oil, artichokes and black olives over medium heat. Fry until the artichoke hearts break apart a little better, about 8-10 minutes. Turn the heat off and add Parmesan cheese and stir around until slightly melted. Lay your sheet of dumpling dough on a cutting board. I use a tablespoon’s amount of filling, add to the center of the dough sheet. With warm water, wet the edges of the dough sheet and fold into desired dumpling shape.
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Oscar Oyster
Pancakes
Banana
Chocolate Chips
Blueberry Compote
Papa al Pomodoro
3 T. extra virgin olive oil (EVOO), plus some for drizzling
4-6 garlic cloves, chopped
1 medium to large onion, finely chopped
1 15oz can petite diced tomatoes
1 28oz can crushed tomatoes
Salt and freshly ground black pepper
1 quart chicken stock or broth
4 C. chopped or torn stale bread (about 1/2 pound)
2 15oz cans small white beans, such as Goya brand (smaller than cannellini beans)
1/2 C. grated Parmigiano-Reggiano, to pass at the table
10 fresh basil leaves, torn (optional)
Heat a medium soup pot over medium heat. Add the 3 T. EVOO, the garlic and three fourths of the onions. Cook 7-8 minutes, then add the diced and crushed tomatoes and season with salt and pepper. Add the stock and raise the heat to make the soup bubble. Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off the heat, adjust the seasonings and ladle the soup into shallow bowls. Top with grated cheese, an additional drizzle of EVOO, a spoonful of the remaining finely chopped raw onions, and torn basil. The basil, and only the basil, is optional.
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Heart Shaped Faces
4oz slightly softened butter
2oz caster sugar
6oz plain flour
Pinch of salt
a few drops of vanilla essence
For the icing:
6oz icing sugar sifted
½ T. lemon juice or water
For the decoration:
Small tubes red, yellow, green and black writing icing (available in most supermarkets)
Mini colored sugar balls used for cake decoration for the eyes
Preheat the oven to 180C/350F/Gas 4. Beat the butter and sugar together either by hand with a wooden spoon or in an electric mixer at low speed until thoroughly mixed. Sift together the flour and salt and mix this into the butter mixture together with a few drops of vanilla essence to form a fairly stiff dough. If the dough is too dry add a little water. The beauty of this dough is that you don t need to leave it in the fridge to firm up but can use it straight away. Form the dough into a ball using your hands, then roll out thinly on a floured work surface using a rolling pin dusted with flour. Cut into heart shapes using biscuit cutters. Collect all the trimmings together and roll these out again to make more biscuits. Arrange on greased or lined baking sheets and bake for about 12 to 15 minutes or until the biscuits are lightly golden. To make the icing, put the icing sugar in a bowl with enough lemon juice or water to make a good spreading consistency. Spread the icing onto the cooled biscuits with a small palette knife. When set decorate each cookie to look like a face using the tubes of writing icing and sugar balls for eyes.
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Fireside Popovers with Brie
2 eggs
1 C. all-purpose flour
1 C. milk
1 tsp. sugar
1/2 tsp. salt
1/2 lb. Brie cheese, cut into 24 chunks
Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4×1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill C. about two-thirds full. Bake 5 minutes.  Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.  Add extra flavor to the popovers by stirring in 1/2 tsp. dried basil or rosemary leaves or 1/4 tsp. grated lemon peel with the flour, milk, sugar and salt.
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Buffalo Chicken Stromboli
2 tablespoons butter
1 tablespoon EVOO – Extra Virgin
Olive Oil
3 to 4 stalks of celery, chopped
1 large or 2 medium carrots, peeled and chopped
2 cups chopped cooked chicken, such as rotisserie, leftovers from the night before or cooked chicken breasts
1/2 cup hot sauce, such as Frank’s Red Hot, for extra spicy or1/4 cup tomato sauce or juice mixed with 2 tablespoons hot sauce, for mild
1 pizza dough, defrosted
1 cup Monterey jack cheese
1/2 cup blue cheese crumbles
3 scallions, sliced
1 egg
A sprinkle of sesame seeds or poppy seeds
Preheat oven to 400˚F. In a large skillet over medium-high heat, melt the butter with the EVOO and cook the celery and carrots until tender, about 3-4 minutes. Add the chicken and hot sauce to the pan  and toss everything together with some salt and ground black  pepper. Set aside and let cool.
When the filling is cool, roll out the pizza dough into a  rectangle on a floured surface. Spread the cooled filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top
with cheeses and scallions. Roll the stromboli, starting at one of the long sides, tucking in both ends firmly. Press the seam with your fingers to seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes (I would start checking it at about 25, though. Mine was browned and ready to come out then!).
Savory Herbed Potatoes
4 (about 1 1/2 lb.) medium-size potatoes
1 16-oz. can whole tomatoes, drained
1/2 cup chopped yellow onion
2 cloves garlic, minced
1/4 cup dried bread crumbs
1/4 tsp. dried thyme leaves
Peel and slice the potatoes. Place in a 2-quart microwave-safe dish. Add the tomatoes, onion, and garlic. Sprinkle on the bread crumbs and thyme. Cover and microwave on high for 10 minutes or until the potatoes are tender. To prepare in a conventional oven, preheat the oven to 350°F. Combine the ingredients in a lightly oiled 2-quart casserole dish, cover, and bake for 30 minutes or until the potatoes are tender.
Gram’s Baked Beans
1 1/2 C. Small White Beans
Small Onion, diced
1 Heaping tsp. Mustard
1/2 C. Catsup
2-3 T. Molasses
2-3 T. Brown Sugar
Ham Bone or Side of Bacon (not Sliced)
Soak beans overnight. Pour off water discarding any husks. The skins should peel when you blow on them. Put beans in deep (not flat) baking dish. Add water to 1 ” over beans. Add all ingredients except ham bone. Cook 1 hour. Add 1 tsp. salt (or to taste). Add ham bone and bake slowly all day at 250-325. Add water as needed so it doesn’t dry out and burn / stick.
Cheese & Corn Muffins
½ C. drained canned Corn
3 Scallions, roughly chopped
¼ C. Greek Yogurt
2 T. Butter, melted and cooled
1 T. Maple Syrup or Honey
1 Egg
¾ C. Flour (or ½ C. Flour and 2 T. Cornmeal)
½ tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
1/8 tsp. Paprika
½ C. grated Sharp Cheddar Cheese
Preheat oven to 350. Line 2 12 hole mini muffin tins with paper cases. Add corn and scallions to food processor and whirl until chopped. Add yogurt, butter, honey, and egg and whiz to combine. Sift together flour, baking powder, baking soda, salt and paprika; add to food processor and pulse 2-3 times. Stir in grated cheese. Spoon into muffin cups, filling them about ¾ full. Bake 12-14 minutes, until risen and firm to the tough. Allow to cool in the pan for a few minutes, then transfer to wire rack to cool.
From Top 100 Finger Foods
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South Beach Diet Cheesy Frittata
2 tsp. Smart Balance butter spread
1/2 C. onion, sliced
1/2 C. red bell pepper, sliced
1/2 C. zucchini, sliced
2 small plum tomatoes, diced
1 tsp. fresh basil, chopped
1 pinch fresh ground black pepper
1/2 C. liquid egg substitute
1/2 C. 1% fat cottage cheese
1/4 C. fat-free evaporated milk
3/4 oz. reduced-fat monterey jack cheese, shredded
Coat an ovenproof 10″ skillet with cooking spray and place over medium low heat until hot. Melt the Smart Balance in the skillet. Add the onion, bell pepper, and zucchini and sauté over medium low heat until the vegetables are lightly browned, 2-3 minutes, and remove from heat. Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium low heat until bottom is set and the top is still slightly wet, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts.
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Grilled Salmon with Brown Sugar Mustard Glaze
1/4 C. brown sugar
1 T. honey
2 T. butter
2 T. Dijon mustard
1 T. soy sauce
1 T. olive oil
Pinch of salt
1 lb. salmon fillet
Melt together brown sugar, honey and butter. Remove from heat and add remaining ingredients except for salmon. Blend well. Place fillet, skin side down, on heavy duty foil. Cut foil to outline of fish, leaving a crimped edge. Spread glaze atop fillet, then place foil supported fillet on grill. Heat on medium-high, brushing often with any reserve glaze. Fillet is done when it flakes easily with fork (about 8-12 minutes).
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Feta-Stuffed Tomatoes
1 pint cherry tomatoes
1 pkg. crumbled feta cheese
1/2 C. chopped red onion
1/2 C. olive oil
1/4 C. cider vinegar
1 T. dried oregano
salt & pepper to taste
Cut a thin slice off the top of each tomato. Scoop out & discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese & onion; spoon into tomatoes. In a jar with a tight fitting lid, combine vinegar, oil, oregano, salt & pepper; shake well. Spoon over tomatoes. Cover & refridgerate for 30 minutes or till ready to serve.
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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Bread 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
2 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
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
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
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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