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.
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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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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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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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.
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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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 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.
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
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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.
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
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.
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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.
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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.)Â 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.
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.
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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.
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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:Â 265
Fat: 14g
Fiber: 1g
:
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.
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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.
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2-3 lbs. tenderloin or other tender parts
1 1/2 oz. of blue cheese
1 large clove of garlic
1 tbs. Worcestershire Sauce
1 tbs. Teriyaki sauce
1/2 C. Cooking oil
2 T. Folgers Coffee Crystals
1 T. Soy Sauce
1 T. salt (more if marinade taste bitter but be careful not to get to much).
1 tsp. coarse black pepper
Mix all ingredients together (except meat) in a blender. Put meat and marinade in plastic container for at least 12 hrs. Cook on Grill to desired doneness, the oil in the marinade will drip off onto the hot coals and the smoke will help flavor the steaks.
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1 C. All-purpose flour
2 Eggs
1 C. Milk
1/2 tsp. Salt
Freshly Ground black pepper
1 lb. Small, fresh pork sausages
To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy. Refrigerate the batter for at least 1 hour. Place the sausages side by side in a heavy 10 to 12 inch (25 to 30 cm) skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons (30 ml) of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat. Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches (15×25 cm) and 2 inches (5 cm) deep, and moisten them with 2 tablespoons (30 ml) of their drippings. Keep them at least an inch (2.5 cm) apart. Then pour the batter over them and bake in the middle of a preheated 400F (200C) oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown.
2 cloves garlic, minced
2 T. olive oil
2 T. butter
2 6.5 oz cans minced or chopped clams
1 T. chopped fresh parsley
1 T. chopped fresh basil
1/4 C. white wine
In a medium saucepan over medium heat, sauté garlic in oil and butter. Add remaining ingredients and bring to a boil. Reduce heat and simmer 5 minutes. Serve over hot cooked pasta with grated parmesan cheese. Variation: Add 1 can whole tomatoes, drained and 1 tsp. fresh thyme leaves before bringing sauce to boil.
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1 10 oz. package frozen peas
2 green onions, chopped
2 C. low-fat reduced sodium chicken broth
1/2 tsp. dill weed
8 oz. plain lowfat yogurt
Combine peas, onions, 1/4 C. of the chicken broth and dill in microwave safe dish. Cover and cook on high till peas are extremely tender (8-10 minutes). Cool, then add the rest of the chicken broth. Pour half of the pea mixture into a food processor or blender and blend until smooth. Transfer to another container and process the rest. Cover the pea mixture and chill until serving time.
With a wire whisk, blend in 8 oz. of yogurt. Garnish each serving bowl with an extra dollop of yogurt, if desired.
1/2 C. low-sodium soy sauce
1/3 C. brown sugar
1/4 C. rice vinegar
2 cloves of garlic, peeled and smashed
1 T. grated fresh ginger
1/2 tsp. crushed red pepper
8 beef short ribs (about 4 lb.)
4 medium carrots, peeled and halved crosswise
1 small green cabbage
2 T. cornstarch
1 T. sesame oil
4 scallions, thinly sliced
In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper.  Add Short ribs and carrots and arrange in a single layer. Cook, covered, on high for 7-8 hours on low or until the meat is tender and easily pulls away from the bone. Transfer the short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. Turn the slow cooker to high. In a small bowl, whisk together the cornstarch with 1 T. of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with scallions.
Coarse salt
1/2 lb. angel hair pasta
1/3 C. roasted unsalted peanuts
2 C. fresh ready-to-eat baby spinach leaves
1/2 C. fresh flat-leaf parsley leaves (a couple of generous handfuls)
1/4 C. cilantro leaves (half as much as the parsley)
3 garlic cloves, chopped
Zest and juice of 1 lemon
3-inch piece of fresh ginger, peeled and grated, divided
4 T. tamari (dark aged soy sauce, found in the international aisle), divided
6 scallions, chopped, divided
Salt and freshly ground black pepper
Pinch of cayenne pepper or a dash of hot sauce, such as Tabasco
1/4 C. plus 2 T. vegetable oil, plus some for drizzling, divided
2 3/4-inch-thick New York strip steaks
Metal skewers
1 sack (16 oz.) shredded cabbage “slaw mix” (on the produce aisle)
2 T. rice wine vinegar (eyeball it)
1 C. chicken stock or broth
Preheat the oven to 500 degrees. Bring a large pot of water to a boil, add salt and the pasta, and cook until al dente, with a bite to it. Drain and run under cold water to stop the cooking process. While the pasta water is heating, in the bowl of a food processor, place the peanuts, spinach, parsley, cilantro, three fourths of the garlic, the lemon zest and juice, one third of the ginger, 1 T. of the tamari, one fourth of the chopped scallions, a little salt and pepper, and the cayenne and pulse-grind the ingredients to form a paste. While the machine is still running, slowly pour in the 1/4 C. of vegetable oil. Taste and adjust the seasonings; reserve. Place steaks several inches apart between layers of wax paper. With a meat mallet or a heavy-bottomed pan, lb. the steaks to half their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of the peanut filling. Roll the steaks tightly and cut each in half across. Secure the pinwheels with a carefully placed skewer and set the 4 pinwheels on a rimmed baking sheet. Drizzle with a little oil and roast for 12 to 15 minutes. While the pinwheels are cooking, heat a large skillet over medium-high heat with the remaining 2 T. of vegetable oil (twice around the pan). Add the cabbage, the remaining ginger and the remaining garlic and cook for 2 minutes. Add the remaining 3 T. of tamari, the rice wine vinegar, and chicken stock. Bring up to a simmer and add the reserved noodles and the remaining scallions. Toss to coat and continue to cook for 1 minute to heat the noodles through. Taste to adjust the seasoning with more tamari or salt and pepper. To serve, remove the skewers and transfer the pinwheels to dinner plates. Serve some of the noodle and cabbage sauté alongside.
4 C. all-purpose flour
1 C. firmly packed brown sugar
1/2 tsp. salt
2 eggs
1 1/2 tsp. baking soda
1 (20 oz.) crushed pineapple, drained
1/2 tsp. baking powder
1 C. vegetable shortening
1/2 C. flaked coconut
1 C. granulated sugar
1 1/2 tsp. vanilla or rum extract
Preheat oven to 350. In a medium sixed bowl, combine flour, salt, soda and powder. In a large bowl, cream together the sugar and shortening until smooth and fluffy. Add the eggs, pineapple and vanilla; beat thoroughly. Gradually add the flour mixture by teaspoonfuls onto greased cookie sheet. Sprinkle each cookie with a pinch of coconut. Bake 12 to 15 minutes.
4 1/2 oz. beef, loin cut
1 C. fresh snow peas
1 bell pepper
1 green onion
1 tsp. canola oil
1 clove garlic
2 T. teriyaki sauce
2/3 T. sesame seeds
Prepare rice according to recipe directions, omit salt. Slice beef into half-inch strips on a separate cutting board. Chop green onion; core, seed and slice pepper into strips; mince garlic, set aside. Wash and trim snow peas, set aside. In a nonstick skillet, heat oil on low-medium heat and sauté garlic for 1-2 minutes, until golden. Raise heat to medium and add beef: stir-fry for 1-2 minutes, add vegetables and teriyaki sauce and stir-fry about 5-6 minutes, until vegetables are tender, but still crisp. Serve over rice with a sprinkle of sesame seeds.
1 1/2 C. uncooked cavatappi pasta (5 oz.)
3/4 C. boiling water
1/2 C. julienne strips sun-dried tomatoes (not oil-packed)
1 lb. boneless skinless chicken breasts cut into 1/2-inch pieces
1/4 tsp. garlic pepper
1/4 tsp. salt
2 C. frozen baby bean and carrot blend (from 1-lb. bag)
1/4 C. chopped fresh parsley
1/4 C. shredded Asiago cheese (1 oz.)
Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.   Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.   Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.
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3/4 lb. Arugula leaves
1 medium Size red onion cut into Thin slices
1 tsp. Finely chopped garlic
1 T. Red-wine vinegar
3 T. Olive oil
Salt and fresh ground Pepper
Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve.
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6 oz. marinated artichoke hearts in oil
6 oz. roasted bell peppers
1 small chopped onion
2 minced cloves garlic
4 eggs
2 C. shredded Cheddar cheese
1/4 C. dry bread crumbs
2 T. chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper
Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 T. of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, and then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.
2 C. Mushrooms
3 tsp. Olive Oil
3 C. Cooked Lentils
1 clove Garlic, minced
1 C. steamed and chopped Asparagus (save woody ends for broth)
2 tsp. Basil, chiffonade (reserve stems for broth)
Salt and Pepper
Broth:
2 tsp. Olive Oil
1/4 C. each diced carrot, onion and celery
2 cloves Garlic, whole
2 tsp. White Wine
1/2 C. asparagus ends, roughly chopped
3 C. Vegetable Broth
1 Bay Leaf
Basil Stems
Salt and Pepper
Broth: Heat olive oil over medium heat and sweat carrot, onion, celery and garlic for two minutes. Add white wine and cook another minute. Add asparagus, broth, basil, and bay leaf. Reduce heat and simmer 20 minutes. Strain and set aside. Meanwhile toss mushrooms with 2 tsp. olive oil and grill them on medium heat for two minutes per side. Let mushrooms cool, then slice. Heat one tsp. olive oil in sauté pan over high heat; add garlic and sweat until aromas are released. Add lentils, mushrooms and asparagus and cook for one minute over high heat. Add asparagus broth and bring to a summer. Heat through until all ingredients are hot. Remove from heat; add fresh basil; season to taste with salt and pepper and serve.
8 oz. Filet Mignon
2 pinches Ground Red Chili Pepper
2/3 tsp. Ground Fennel Seeds
2 pinches ground Ginger
2 pinches Ground Black Pepper
2 pinches salt
Combine seasonings in a bowl. Rub spices into beef. Let meat set refrigerated for at least 20 minutes for spices to blend. (Meat can be refrigerated overnight before grilling.) Cook beef over medium heat in covered grill 30 to 40 minutes per 1 lb. Turn occasionally, until meat thermometer reads 140°F. Let stand 5 to 10 minutes to let the juices settle, before slicing thinly.
4 oz. Roasted Skinless Chicken Breasts
2 oz. Bush’s Best Homestyle Baked Beans
2 oz. S&W Butter Beans
2 oz. Progresso Dark Red Kidney Beans
1/4 C. chopped White Onion
2-2/3 tsp. Del Monte Ketchup
2 tsp. Country Dijon Mustard
2 tsp. Worcestershire Sauce
1 tsp. B&G Dark Molasses
1 tsp. Brown Sugar
Preheat oven to 350°F. Combine all ingredients in an oven safe casserole dish. Mix until all ingredients are blended. Bake, uncovered, for 55 to 60 minutes.
1-1/2 Tbs. fresh lemon juice
1 Tbs. capers, drained, coarsely chopped if large
6 Tbs. unsalted butter, cut into six pieces
1/4 C. heavy cream
4 1-inch-thick tuna steaks (6 to 8 oz. each)
1 Tbs. fennel seeds, crushed
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbs. vegetable oil
Put the lemon juice and capers in a 1-qt. heatproof measuring C.. Bring the butter and cream to a brisk simmer in a small saucepan over medium heat, whisking often. The mixture will look homogenous at first and then will separate and begin to turn golden brown. Continue to whisk until it turns a dark rust color, about 10 minutes total. Carefully pour the brown butter mixture into the lemon juice; the butter will boil up and sputter. Whisk to combine and return to the saucepan, off the heat. Sprinkle the tuna on both sides with the fennel seeds, salt, and pepper. Heat the oil in a 10- to 12-inch heavy skillet (preferably cast iron) over medium-high heat until shimmering hot. Sear the tuna on both sides until done to your liking, about 2 minutes per side for medium rare (still raw in the middle) or 3 minutes per side for medium (just pink in the middle). Transfer the tuna to plates. If necessary, quickly reheat the sauce. Serve the tuna drizzled with the sauce.
Yield: 4 servings
Calories: 600
Fat: 33g
Fiber: 0g
1 tsp. EVOO
1/2 Onion, julienned
1 head Cauliflower, sliced into 1/4†thick pieces
1 clove Garlic, minced
1 tsp. White Wine
1 1/2 C. Chicken Stock
1 T. chopped Parsley
2 tsp. chopped Thyme
1 tsp. grated Parmesan Cheese
Salt and Pepper
In oven proof sauté pan, heat olive oil over medium low heat. Add onion and cook until soft and caramelized, about four minutes. Add cauliflower and sweat a few minutes. Add garlic and cook 30 seconds. Add wine and cook another minute. Add stock, stir in parsley and thyme. Cover with foil and bake in 400 oven for 20 minutes. Remove foil, sprinkle with cheese and broil a few minutes, until browned on top.
Peel or leave the skins on medium size baking potatoes. Slice them into about one-quarter inch thick slices, without going all the way through. Put a thin slice of onion and a small piece of cheese between the potato slices, give a brushing with some melted butter and sprinkle with salt and pepper. Wrap tightly in foil and place on the grill about an hour and a half before serving time. When the potato feels soft through the foil, it’s done.
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1 lb. minute steak
2 T. sugar
4 T. soy sauce
2 T. dark sesame oil
1 t. ground sesame seeds
4 T. chopped green onion
3/4 t. garlic powder
3/4 t. black pepper
Combine all ingredients except beef. Marinate beef in mixture at least fifteen minutes. Discard marinade. Best grilled over a charcoal fire, but can be pan fried.
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3 C. Garbanzo Beans, cooked
2 Boneless, Skinless Chicken Breasts, julienned
1 T. Olive Oil
2 C. Broccoli, steamed and chopped
Marinade:
2 T. Fresh Lemon Juice
2 tsp. Fresh Oregano, chopped
4 T. Fresh Basil, cut into chiffonade (thin strips)
1 clove Garlic
1 T. Extra Virgin Olive Oil
To taste Salt and Pepper
Tomato Broth:
3 Roma Tomatoes, roughly chopped
1 T. Olive oil
1 bunch Basil stems (after leaves have been removed for marinade)
1 Bay leaf
3 C. Chicken Broth
2 ea Garlic cloves, whole
1/4 C. ea Carrot, onion, celery, chopped
1 T. White wine
To taste Salt and Pepper
To make tomato broth, heat olive oil over medium heat and sweat carrots, onions, celery and garlic cloves, approximately 2 minutes. Add white wine and cook for 1 minute. Add tomatoes, broth, bay leaf, and basil stems. Reduce heat and simmer for 20 minutes. Strain and set aside. Combine marinade ingredients, add chicken, and let stand in refrigerator for 20 minutes. Drain marinade. Heat 1 T. olive oil in a sauté pan over high heat and cook chicken until fully cooked (test one piece by cutting into it). Add garlic and briefly sweat until aromas are released. Add garbanzo beans and cook for 1 minute over high heat. Add tomato broth, bring to a simmer, and add broccoli. Heat through until all ingredients are hot. Remove from the heat, add fresh herbs, season to taste with salt and pepper, and serve.
1 tsp. extra virgin olive oil
3 red onions cut into thick wedges
Fresh basil, minced, or dried basil
Juice of 1 lime
4 or 5 shallots, halved
3 Vidalia (or yellow) onions, cut into thick wedges
3 leeks, cut lengthwise, rinsed well and sliced into 2″ lengths
Heat oil in deep skillet over low heat. Add onions and cook, stirring until they begin to soften, about 10 minutes. Add shallots and cook, stirring, 4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5 minutes. Add a little water and a sprinkling of basil. Cover and simmer until any remaining liquid has been absorbed. Remove from heat and stir in lime juice.
3 Portobello Mushrooms, chopped
1/3 C. Balsamic Vinegar
1/3 C. Olive Oil
4 tsp. Water
Pinch of brown or white Sugar
1/2 lb. Sweet Yellow Corn
1 C. Grape Tomatoes, halved
1 medium Onion, chopped
1/4 to 1/2 lb. Baby Lettuce
1 Bell Pepper, chopped
1/2 C. Chopped Parsley
1/2 C. chopped Chives
Salt and Pepper
Marinate mushrooms for 45 minutes in vinegar, olive oil, water and sugar. While mushrooms marinate, mix corn, tomatoes, onion, lettuce, pepper, parsley, chives salt and pepper in a large bowl. Drizzle marinated mushrooms over salad and serve.