Parmesan Crisps

Parmesan Crisps

3/4 C. Finely shredded Parmesan cheese
11/2 tsp. all-purpose flour

 

Preheat oven to 350°F and line a lightly greased baking sheet with parchment paper. In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Braised Carrots with Orange and Capers

Braised Carrots with Orange and Capers

2 T. olive oil

1 lb. carrots, peeled, end trimmed, and cut into 2-inch lengths

Sea salt or kosher salt

1 medium onion, halved and thinly sliced

2/3 C. thinly sliced celery

1 1/2 tsp. minced garlic

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

1 C. low-sodium vegetable or chicken broth

1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)

1 tsp. minced fresh thyme leaves or 1/2 tsp.  dried thyme

2 T. drained capers

2 T. chopped Italian parsley

 

Pour 1 T. olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan. Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour. Meanwhile, pour remaining T. olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.  Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.

 

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Fat Smash Kidney Beans with Sautéed Shrimp and Asparagus

Fat Smash Kidney Beans with Sautéed Shrimp and Asparagus

3 C. Kidney Beans, cooked and drained

12 oz. Raw Shrimp, peeled and deveined

1 T. Olive Oil

2 T. White Wine

2 C. Asparagus, steamed and chopped

2 C. Vegetable Stock

1 T. each Fresh Basil and Thyme, chopped

To taste Salt and Pepper

 

Marinade for Shrimp:

2 T. Fresh Lemon Juice

2 tsp. Fresh thyme, chopped

4 T. Basil, chiffonade

1 clove Garlic

1 T. Extra Virgin Olive Oil

To taste Salt and Pepper

 

Combine marinade ingredients, add shrimp, and let stand in refrigerator for 20 minutes. Drain marinade. Heat 1 T olive oil in a sauté pan over high heat and cook shrimp for 2 minutes per side. Add garlic and briefly sweat until aromas are released. Add kidney beans and white wine and cook for 1 minute over high heat. Add stock, bring to a simmer, and add asparagus. Heat through until all ingredients are hot and shrimp is a white, opaque color. Remove from the heat, add fresh herbs, season to taste with salt and pepper, and serve.

Fat Smash Banana Nut Pancakes

Fat Smash Banana Nut Pancakes

1 Medium Egg

3/8 C. Raw English Walnuts-Chopped

1-1/4 C. Flour

1-1/2 C. Skim Milk

1 C. Mashed Banana

1 tsp. Baking Powder

1 tsp. Baking Soda

1 pinch Salt

1 T. Clover Honey

 

Combine flour, baking powder, baking soda, salt and chopped nuts. In a smaller bowl, combine egg, honey, mashed banana and milk. Wisk together. Add liquid to dry ingredients. Stir until blended. Pour batter onto hot, lightly oiled griddle or electric fry pan. When bubbles appear in batter, turn over pancakes. Cook until golden brown.

Blueberry Bread Pudding

Blueberry Bread Pudding

2 C. milk

1 C. sugar

1 C. heavy cream

4 large eggs

3 large egg yolks

2 tsp. vanilla extract

2 C. fresh blueberries, cleaned and picked over

1/2 C. unsalted shelled pistachio, blanched and skinned (2 ounces without shell)

 

Preheat oven to 375°F. Place corn bread pieces in large bowl.  Whisk light & heavy cream, sugar, eggs, egg yolks, and vanilla and cinnamon in bowl till all incorporated together.  Poor egg mixture over bread.  Add blueberries and pistachios and toss to gently coat.  Transfer mixture to a Sprayed 10-inch baking pan, lines with parchment paper covering baking dish with foil.  Bake pudding 45 minutes.  Remove foil and bake until tester center comes out clean, about 35 minutes longer.  Remove bread pudding from oven and cool.  When cool, un-mold pudding by turning upside down on cutting board, remove parchment paper and cut bread pudding into designated shapes or squares.  Reheat and serve warm with whipped cream & blueberry coulis.

Fat Smash Blueberry Banana Bread

Fat Smash Blueberry Banana Bread

2 Egg Whites

1 Large Egg

1-3/4 C. Gold Medal Enriched Flour

1 C. Mashed Banana

1-1/4 C. Blueberries

2 tsp.  Baking Powder

1/4 tsp. Baking Soda

1/4 tsp. Salt

5 tsp. Salted Butter

1/2 C. Sugar

 

Preheat oven to 350°F. Sift flour, salt, baking soda and baking powder together in mixing bowl. Set aside. In a large mixing bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs and whites one at a time. Slowly add part of the flour mixture to butter mixture and mix thoroughly. Add part of the mashed banana mixture and mix well. Repeat process with flour and bananas until all is mixed together. Gently stir in fresh blueberries. Transfer to a greased 9″x5″ loaf pan. Bake 65-70 minutes. Remove from pan and cool before serving.

Bees in the Herb Garden Dip or Dressing

Bees in the Herb Garden Dip or Dressing

1 pint sour cream

6 tsp. honey

2 tsp. thawed, undiluted orange juice

2 tsp. Dijon mustard

2 tsp. cream-style horseradish

2 tsp. rosemary, crushed

1 tsp. chervil, crushed

1 tsp. basil, crushed

¾ tsp. salt

1/2 tsp. white pepper

1/4 tsp. garlic powder

Combine all ingredients; mix well.  Refrigerate, covered, several hours to blend flavors.  Stir before using.  Use as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks.  Use as a salad dressing for green and fruit salads.

Sunset Tomato Salad

Sunset Tomato Salad

2 lg. Yellow Tomatoes, seeded and chopped into 1” cubes
2 lg. Beefsteak Tomatoes, seeded and chopped into 1” cubes
¼ tsp. EVOO
3 T. Balsamic Vinegar
¼ C. fresh Basil, chopped
½ tsp. Oregano, chopped
Salt and Pepper
12oz. Spring Lettuce Mix

Divide lettuce between 4 serving plates. Toss tomatoes with remaining ingredients and use a quarter of the mixture to top each plate of lettuce.

Fat Smash Turkey Kielbasa Stew

Fat Smash Turkey Kielbasa Stew

1/4 lb. Oscar Mayer Louis Rich Turkey Kielbasa

1 tsp. Shredded Swiss Cheese

3/8 Medium Apple

2 White Onion Rings

1/3 lb. Red Potatoes

1/4 lb. Sauerkraut

1/4 C. Chicken Stock

1 pinch Ground Caraway Seeds

 

Place half the sliced Kielbasa in a crockpot and top with sauerkraut. Cover with remaining sliced kielbasa, cored apple rings and onion rings. Top with quartered potatoes. Add chicken stock and sprinkle with caraway seeds. Cover and cook on high heat 4 hours or until potatoes are tender. Serve sprinkled with shredded swiss cheese.

Bloomin’ Onion Bread

Bloomin’ Onion Bread

Bloomin’ Onion Bread1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 C. butter, melted
1/2 C. finely diced green onion
2 tsp. poppy seeds

Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Bacon and Scallion Corn Muffins

Bacon and Scallion Corn Muffins

1/4 lb sliced lean bacon

1/3 C. thinly sliced scallion

1 C. yellow cornmeal

2/3 C. all-purpose flour

1 tsp. double-acting baking powder

1 tsp. baking soda

1/2 tsp. salt

2 large eggs

3 T. unsalted butter, melted and cooled

1 1/2 C. sour cream

1/4 C. milk

 

Cook bacon until it is crispy. Blot with paper towels& crumble it. Drain off all but 1 T. of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk. Stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-C. muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.

 

 

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Fat Smash Lentils

Fat Smash Lentils

1 1/2 C. French Lentils

1 tsp. diced Carrot

1 tsp. diced Celery

1 tsp. diced Onion

1 clove Garlic, minced

1 tsp. diced Mushrooms

1 tsp. EVOO

2 tsp. Red Wine

2 1/2 C. Chicken Stock

1 Bay Leaf

Salt and Pepper

 

In saucepan over medium heat sweat lentils, carrot, celery, onion, garlic and mushrooms in olive oil. Add red wine and cook for two minutes. Add chicken stock and bay leaf. Simmer under tender and liquid is absorbed, approximately 60-90 minutes. Remove Bay Leaf and serve.

Autumn’s Pumpkin Muffins

Autumn’s Pumpkin Muffins

2 C. Original Bisquick Mix

1/2 C. canned pumpkin puree

1/4 C. vegetable oil

1/4 C. sugar

14 C. milk

1 T. pumpkin pie spice

1 tsp. cinnamon

1 egg

1/2 C. chopped pecans

1/2 C. raisins

 

Heat oven to 400° and grease bottoms of 12 muffin cups (regular size). Combine all ingredients except raisins and nuts. Stir just until batter is moistened. Stir in raisins and nuts. Fill prepared muffin C. 1/2 to 3/4 full. Bake for 15 to 20 minutes, until golden brown. Remove from pan, sprinkle with powdered sugar or cinnamon sugar, and serve warm.

 

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Fat Smash Carrot Soup

Fat Smash Carrot Soup

1 tsp. Butter

10 Carrots, chopped

1 small Onion, chopped

5 C. Vegetable or Beef Broth

3 tsp. Curry Powder

1/4 C. Brown Rice

1 tsp. minced Ginger

2 Cloves Garlic, minced

Parsley Sprig, Bay Leaves, Salt and Pepper

 

Melt butter in medium skillet. Add carrots and onion and sauté until soft, approximately 10-15 minutes. Next add remaining ingredients, bring to a boil and simmer for 30-40 minutes. Remove parsley and bay leaves; pour mixture into blender (in batches) and puree. Serve hot or cold. 4 servings

Lemongrass Rice

Lemongrass Rice

Lemongrass Rice

 

1 cup basmati rice

handful of lemongrass stalks obtained from 1 to 2 lemon grass stems

1.75 cups to 2 of water

salt (optional)

a few drops of sesame oil (optional)

 

Clean wash and soak the rice in water for 15 to 20 mins. Then drain the rice and keep aside. Rinse the lemongrass stem first. Chop the lemon grass stem. In a pressure cooker add the rice and lemongrass stalks. Add water, salt and sesame oil. Pressure cook for 2 to 3 whistles on a low to medium flame. I have kept the rice grains slightly sticky as that’s how we like this rice with Thai curries. If you want separate grains then cook for 2 whistles. When the pressure settles on its own, remove the lid. Fluff and discard the lemongrass stalks before serving. Serve the aromatic lemongrass rice hot with your choice of any Thai vegetable dish or stir fried dish.

 

Fat Smash Seafood Gumbo with Brown Rice

Fat Smash Seafood Gumbo with Brown Rice

1 lb raw seafood, in any combination of fish or shrimp

1⁄3 C. whole wheat flour

1⁄3 C. olive oil

1 C. onion

3 cloves garlic

1 C. celery

1 C. green pepper

3 T. file powder

1 tsp. cayenne pepper

1 1⁄2 quarts vegetable stock

1 1⁄2 C. okra

1 C. tomatoes

1 T. each fresh oregano, basil ,thyme

1⁄2 lb seafood sausage, cooked and sliced (optional) – available at specialty markets

Salt and pepper to taste

8 oz brown rice

1 quart water

Salt to taste

 

Heat olive oil over medium-low heat and add flour. Stir into a paste and cook for several minutes until a rich nutty brown. This mixture is called a “roux.” Add diced onion, garlic, celery and green pepper to roux and cook for approximately 2-3 minutes, stirring constantly. Roux will cling to vegetables. Add seafood and cook for 2-3 minutes. Add file powder and cayenne powder. Add chicken stock and bring mixture to a simmer for ten minutes, stirring constantly. Add okra and tomatoes (and sausage if using) and cook for 2 minutes. Season to taste with salt. To make brown rice, bring rice, 1 quart of water, and salt to boil in an uncovered pot. Then reduce heat to low, cover, and simmer for approximately 45 minutes.

Fat Smash Hearty Black Bean Soup

Fat Smash Hearty Black Bean Soup

1 lb. black beans (soaked in water overnight or for at least 6 hours)

2 medium onions, chopped

2 small carrots, chopped

1 celery stalk, chopped

4 tsp. extra virgin olive oil

4 cloves garlic, minced

1/2 tsp. dried oregano

1/2 tsp. cumin

1 tsp. soy sauce

1 T. fresh lemon juice

 

Drain the beans. Put them in a large pot and add water to cover. Simmer beans until they are soft, about 1 1/2 hours. Sauté’ onion, celery, and carrots in olive oil. Add garlic, oregano, cumin, and soy sauce. Cook, while stirring, for 5 minutes. Add the vegetables to the beans. Cook for another 30 minutes. Add more water if necessary. Just before serving, add the lemon juice.

Fat Smash Chilled Asparagus with Rosemary and Lemon Vinaigrette

Fat Smash Chilled Asparagus with Rosemary and Lemon Vinaigrette

2 tsp. Fresh Lemon Juice

2 tsp. Red Wine Vinegar

2 tsp. fresh rosemary, chopped

2 cloves Garlic

1 tsp. low fat Mayonnaise

1/2 C. extra virgin olive oil

Salt and pepper to taste

30 asparagus spears

Zest from 1 lemon

 

Combine the lemon juice, vinegar, rosemary, garlic and mayonnaise. Whisk in the olive oil in a slow, steady stream, to form a creamy sauce. Season with salt and pepper to taste. Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or until tender but still bright green. Drain the water from the asparagus and “shock” asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Drain asparagus again and pat dry. Arrange asparagus on a serving platter and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.

Fat Smash Zucchini Latkes

Fat Smash Zucchini Latkes

2 T. Besan Chickpea Flour

4 Egg Whites

2 T. 1% Milk

2 Fresh Zucchini Squashes with Skin

2 tsp. Extra Virgin Olive Oil

 

Shred zucchini including skin. Beat egg whites with milk and desired seasonings. Add chickpea flour and stir until thoroughly combined. Add zucchini and toss well until coated. Heat oil in a frying pan over medium heat. Drop spoonfuls of zucchini mixture similar to the process of making pancakes. Cook 5 minutes per side.

Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

 

12 (6 inch) flour tortillas

1 ½ c. grated Monterey Jack Cheese (about 6 ounces)

8 ounces goat cheese, crumbled

2 large red jalapeno chiles, finely diced (I used green jalapenos)

¼ c. fresh basil leaves, chiffonade

Salt & Pepper

2 T. canola oil

¼ c. grated Cotija cheese

2 t. Ancho chile powder

Smoked Red Pepper Sauce (recipe follows)

Charred Corn Relish (recipe follows)

 

Smoked Red Pepper Sauce (Make first)

 

Makes about 2 ½ cups

4 red bell peppers, roasted, peeled, seeded, and chopped

½ small red onion coarsely chopped

4 cloves of roasted garlic

¼ c. red wine vinegar

1 T. honey

1 T. Dijon mustard

1 T. chipotle chile in Adobo sauce, puree

Salt & Pepper

½ c. canola oil

 

Roast the red peppers and the garlic in a 375 oven until peppers are charred and garlic is tender. Set garlic aside. Put peppers in a bowl and cover with a lid or plastic wrap and let sit for about 15 minutes. Peel, halve and seed. (Peppers and chiles can be roasted ahead and stored for about 5 days in the refrigerator.) Combine all ingredients except oil in a blender or processor and blend until smooth. With motor running slowly add oil and blend until emulsified. Strain into a bowl. (Can be made one day ahead and refrigerated)

Charred Corn Relish (Make Second)

 

4 ears of corn, grilled and kernels removed from the cobs

½ small red onion, thinly sliced

2 T. balsamic vinegar

1 T. honey

2 T. chopped fresh basil

Salt & Pepper

 

Combine all ingredients, S&P to taste. Let sit at room temp for at least 15 minutes or up to one hour before serving.

 

To Assemble:  Preheat oven to 425. Place 8 tortillas on a flat surface and divide in order, the Monterey Jack, goat cheese, jalapenos and basil among the tortillas. Season with salt and pepper. Stack the tortillas to make 4 2-layer tortillas and top each with the one remaining tortilla. ** Brush the tops with oil and sprinkle with the cotija cheese and the chile powder.  Transfer to a baking sheet and bake for 8-10 minutes or until the tortillas are lightly browned and the cheese has melted. Cut into quarters and top with the Charred Corn Relish and a drizzle of Smoked Red Pepper Sauce.  ** You don’t have to do triple layers…I like it better with just two tortillas instead of three.

Fat Smash Roasted Sea Bass

Fat Smash Roasted Sea Bass

1/2 C. fresh Bread Crumbs

1 clove Garlic, minced

3 tsp. chopped Parsley

2 tsp. fresh minced Basil

2 tsp. drained Capers

1 tsp. Dijon Mustard

1 tsp. fresh Lemon Juice

Salt and Pepper

3 tsp. EVOO

4 4oz. Sea Bass Fillets, no skin

 

Preheat oven to 350. Mix bread crumbs, garlic, parsley, basil, capers, mustard, lemon, salt and pepper in a small bowl. In a frying pan over high heat, sauté the sea bass in oil for 1-2 minutes on each side. Apply the bread crumb mixture to each fillet and make sure it adheres. Place fillets on a rack set in a roasting pan. Cook for 10 minutes or until done to your liking.

Fat Smash Greek Vegetable Stew with Garbanzo Beans

Fat Smash Greek Vegetable Stew with Garbanzo Beans

1 tsp. Olive Oil

2 C. diced Onion

1 1/2 C. diced Green Bell Pepper

2 C. sliced Mushrooms

2 C. sliced Artichoke Hearts

1 tsp. Cumin

1 pinch Cinnamon

2 tsp. Minced Garlic

1 1/2 qt. Vegetable Stock

3 C. Roma Tomatoes, chopped

Salt and Pepper to taste

2 C. cooked (or rinsed canned) Garbanzo Beans

1 tsp. Lemon Juice

1/3 C. Kalamata Olives, pitted and sliced

1 tsp. minced fresh Oregano

2 tsp. minced Mint

2 tsp. minced Dill

1/2 C. crumbled Feta Cheese

 

In a sauté pan, heat olive oil over high heat and add onion, pepper, mushrooms, artichokes, cumin and cinnamon. Cook until golden brown, approximately five minutes, stirring occasionally. Add garlic and stir. Cook for 30 seconds just until the aromas are released. Add stock and simmer for 15 minutes. Add tomatoes and garbanzo beans and simmer an additional five minutes. Remove from heat. Add lemon juice, olives and herbs and serve in bowls garnished with crumbled feta.

Fat Smash Teriyaki Green Beans

Fat Smash Teriyaki Green Beans

1 1 lb. bag of frozen green beans

2 tsp. olive oil

1/4 C. of McCormick Grill Mates Teriyaki grilling sauce

1 C. Kikkoman stir-fry sauce

3T of House of Tsang classic stir-fry sauce

2 shakes Worcestershire sauce

2 shakes soy sauce

2 shakes Kikkoman teriyaki sauce

 

Heat oil until very hot. Drop frozen beans into oil and turn immediately to coat beans with oil. Add the remaining ingredients and stir until well coated. Cook on low until tender, approximately 15 minutes. Season to taste.

Fat Smash Tasty Tomatoes

Fat Smash Tasty Tomatoes

4 Medium Tomatoes

2 tsp. minced Chives

3 tsp. low fat Mayonnaise

1 1/2 tsp. Dijon Mustard

Salt and Pepper

4 tsp. Grated Parmesan Cheese

 

Preheat oven to 375. Cut tomatoes in half horizontally and place cut side up on baking tray. In bowl stir chives, mayo, mustard, salt, pepper and two tsp. of cheese. Once mixed, divide between tomatoes. Sprinkle remaining cheese over top and bake for 10 minutes or until tomatoes are hot. Once this is done, quickly put the tomatoes under the broiler to really get the topping brown and melted. Serve hot.

 

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Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Coarse salt

3/4 lb. bucatini (thick, hollow spaghetti)

1 lb. ground sirloin

6 garlic cloves, 2 minced, 4 chopped

1 egg

1/2-2/3 C. Italian-style bread crumbs

1/2 C. grated Parmigiano-Reggiano, plus some to pass at the table

1/4 tsp. ground allspice

coarse black pepper

3 T. extra-virgin olive oil (EVOO), plus some for drizzling

1 small to medium yellow onion, finely chopped

1/2 C. dry red wine

1 28oz can crushed tomatoes

1 8oz can tomato sauce

1/2 C. fresh flat-leaf parsley leaves, chopped

3 T. capers, drained and chopped

2 T. chopped fresh sage

1/4 lb. pancetta, chopped

12 cremini (baby portobello) mushroom caps, chopped

1/2 C. beef stock or broth

 

Heat a deep skillet over medium heat. Cook the onions in 1 T. of the EVOO for 5 minutes. Remove the onions and set them aside to cool. In a large bowl, mix the meat with half the onions, 3 cloves chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop the bucatini in the salted boiling water and cook until al dente. Drain. While the pasta and meatballs are cooking, heat another T. of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook 3-4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer 5 minutes. Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.

Korean BBQ Chicken Marinade

Korean BBQ Chicken Marinade

1 C. white sugar

1 C. soy sauce

1 C. water

1 tsp. onion powder

1 tsp. ground ginger

1 T. lemon juice (optional)

4 tsp. hot chile paste (optional)

 

In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.  Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

 

 

Yield:

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Mushroom Medley

Mushroom Medley

 

1 1/2 lb. portabello mushrooms (sliced 1/4″ thick)

1 lb. crimini mushrooms (sliced 1/8″ thick)

1/2 lb. shiitake mushrooms (thinly sliced)

1/2 stick Butter

3 inches leeks (halved and sliced)

1 medium red onion (chopped)

4 medium scallion (chopped)

1/2 C. balsamic vinegar

2 T. tamari soy sauce

1/2 tsp. sea salt

1 tsp. black pepper

3 T. garlic cloves (minced)

3 medium shallots (minced)

1 T. nutritional yeast

 

Halve portabellas and cut into 1/4-inch-thick slices. Cut crimini into 1/8-inch-thick slices and slice fresh shiitakes. Chop shallots, onions, garlic and leeks.  In a 12-inch heavy skillet, cook half of shallot mixture in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until mushroom liquid is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered.  Cook remaining shallot mixture in remaining butter over moderate heat, stirring, 1 minute. Add crimini and shiitake, salt and pepper and cook, stirring occasionally, until mushroom liquid is evaporated, about 10 minutes. Add to portabellas and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered. Diagonally cut scallions into thin slices. In a bowl, whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions. Leftover Mushroom Medley can be made into fabulous mushroom soup! In a large saucepan over medium heat, add an appropriate amount of your favorite seasonings and Milk and Cream to the Mushroom Medley leftovers.

 

Yield:

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Polenta with Tomatoes

Polenta with Tomatoes

1/2 C. Yellow Cornmeal

1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

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Sticky Lemon Chicken

Sticky Lemon Chicken

8 to 10 pieces of chicken [4 drumsticks and thighs or a whole chicken cut up]

Salt and freshly ground pepper, to taste

2 tsp. dried thyme, divided

2 T. olive oil

3 cloves garlic, finely chopped

1 T. sherry vinegar [or red wine vinegar]

2 T. soy sauce

3 T. honey

1/3 C. water

2 T. fresh lemon juice

1 lemon, thickly sliced [into 6 or so slices]

 

Season chicken on both sides with salt, pepper and 1 tsp. of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium. Sauté garlic until fragrant, about 45 seconds. Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey and water to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 to 12 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Serve.

Sweet and Spicy Brussels Sprouts

Sweet and Spicy Brussels Sprouts

3 T. white wine vinegar

3 T. honey

1 C. chicken stock

1 fresh bay leaf

1/2 red onion, chopped

1/2 red bell pepper, chopped

2 tsp. mustard seed

1/4 tsp. turmeric

2 tubs Brussels sprouts

2 T. celery salt

Black pepper

 

In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

Fat Smash Chicken Marsala with Brown Rice Risotto, Sautéed Haricot Verts with Marinated Tomatoes

Fat Smash Chicken Marsala with Brown Rice Risotto, Sautéed Haricot Verts with Marinated Tomatoes

2 ea. Chicken Breasts, sliced horizontally in 3 – 4 pc.

1/4 C. Whole Wheat Flour

1/4 C. Olive oil

1 ea Bay leaf

2 T. Dry marsala

1 1/2 C. Chicken broth, warm

1 C. Mushrooms, sliced

To taste Salt and Pepper

2 C. Haricot Verts (Thin French String Beans)

2 tsp. Olive oil

2/3 C. Short Grain Brown Rice

2 2/3 C. Water

1/4 C. Onion, diced

1 tsp. Olive Oil

1 T. White Wine

1 T. Parmesan

1 tsp. Extra Virgin Olive Oil

3 C. Chicken stock

4 ea. Roma Tomatoes, sliced 1/4 inch thick

2 T. Balsamic Vinegar

1 tsp. Fresh Oregano, chopped

1 T. Fresh Basil, cut into chiffonade (thin strips)

1 tsp. Extra Virgin Olive Oil

To taste Salt and Pepper

 

In a saucepot, heat 2 tsp. olive oil and 2 tsp. of whole wheat flour and cook over medium heat until golden brown (this creates a nutty paste called a roux). Add mushrooms, cook for 3 minutes, and add marsala, cook for 1 minute. Add chicken broth and bay leaf, and simmer for 20 minutes. Dredge chicken breast strips in remaining whole wheat flour. Heat 3 tsp. olive oil in a sauté pan over high heat and add chicken until cooked through. Drain oil from pan. Add marsala sauce and warm through, but do not continue to cook the chicken breast or it will become overcooked. To make Haricots verts: Heat olive oil in a sauté pan over medium high heat. When oil is hot, add haricots verts and stir fry for 3 minutes, remove from heat, and serve. To make Risotto: Heat olive oil in saucepot, heat olive oil over medium, add onion and rice and sweat for 2 minutes. Add white wine and cook for 1 minute, then add 1 C. chicken stock. Stir rice frequently. As liquid is absorbed and the bottom of the pan is visible, add another C. of stock, repeating until all stock is absorbed, approximately 45 minutes. Drizzle with extra virgin olive oil and add parmesan if using. To marinate Tomatoes: Combine all ingredients.

Sugared Cranberries  

Sugared Cranberries  

Sugared Cranberries

 

These festive treats are sweetly tart and fun to eat. Use the freshest, bounciest cranberries you can find—not frozen.

 

1 C. fresh cranberries, washed, picked over

1 C. water

1 C. granulated sugar, plus 1/3 C. for coating

2 strips orange peel (no white pith)

 

Set the cranberries aside in a small glass bowl. In a medium saucepan, stir the water, 1 C. of sugar, and the orange peels together over medium heat until the sugar dissolves. Bring the syrup to a bare simmer and remove from heat. Let the syrup cool 2-3 minutes, and then pour it over the cranberries. Set a small bowl on top of the cranberries to submerge them. Cover the bowls and refrigerate for 8 hours or overnight. Strain the cranberries and set them on a plate. Remove the orange peels, cut into thin strips, and add to the berries. Sprinkle about 3 T. of sugar over the berries, a little at a time, tossing well to coat. Let dry for 2 hours. Sprinkle another 1-2 T. of sugar over them, rolling the berries until well coated. Let dry another hour before serving. Store uncovered at room temperature for 1-2 days.

Zucchini Boats

Zucchini Boats

4 small zucchini, sliced lengthwise and seeds removed

1/2 lb. lean Italian sausage

4 oz. light cream cheese, room temperature

1/2 C. shredded Pepper Jack cheese

1/2 C. shredded Parmesan cheese

1 T. fresh or 1 tsp. dried chives

 

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

 

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Marble Potatoes

Marble Potatoes

1 can whole potatoes, well drained

1 tsp. Olive oil

1 tsp. Butter

1 Garlic clove, chopped finely

Kosher salt

Black pepper, freshly cracked

Parsley, chopped finely

 

Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.

 

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Shrimp, Artichoke & Lima Bean Salad

Shrimp, Artichoke & Lima Bean Salad

1-1/2 C. frozen baby lima beans, cooked to crisp tender & drained

1-1/2 C. frozen sugar snap peas, cooked to crisp tender & drained

1(6-oz.)jar marinated artichoke hearts, halved & undrained

1 T. finely chopped fresh dill(optional)

Pinch of crushed red bell pepper flakes

1 chopped orange bell pepper

1/2 lb. cooked shrimp, tails removed

Romaine lettuce leaves, torn into bite-size pieces

4 thinly sliced green onions

Lemon wedges

 

Combine all vegetables and spices in a large bowl and toss well. Add shrimp and toss.  Chill for 1 hour. Serve with lemon wedges.

 

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Bacon Cheddar Bread

Bacon Cheddar Bread

Cheddar-Bacon-Bread6 cups all purpose flour

3 1/4 cups warm water

2 tsp. instant yeast

2 tsp. salt

2 tsp. sugar

2 3/4 cup grated cheddar cheese

10 strips cooked bacon, chopped and divided

fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.  Add flour, two cups of cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.  Cover with a towel and allow to rise in a warm place for an hour.  After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together and place dough into a loaf pan.  Cover loaf with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.  Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 25 minutes. Remove foil and allow to bake for another 5 minutes.   NOTE! Readers have alerted me that the pan I use is apparently larger than the standard 9×5. Therefore, either divide the batch in half and make two smaller loaves, or cut off about 1 1/2 cups of the dough for a taller loaf. Use the leftovers to make a couple of mini loaves or bake in muffin cups.

Artichoke & Crab Meat Casserole

Artichoke & Crab Meat Casserole

1 14oz. can Artichoke Hearts, drained

1 lb. cooked fresh Dungeness Crabmeat or 2 6oz. cans, drained

3-4 mushrooms, thinly sliced

2 T. Butter

3 T. Flour

1 C. Fat Free Half and Half

1 C. 2% Milk

2 T. dry Sherry

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 C. grated Parmesan Cheese

 

Preheat oven to 375 degrees.  Cut artichokes into quarters and place in the bottom of a 1 quart casserole that has been sprayed with cooking spray. Layer mushrooms over artichokes.   Pick over crab and remove any shell or cartilage then layer that in the casserole dish; set aside.  In medium saucepan, melt butter over medium high heat.  Add flour and cook, stirring, one minute.  Gradually whisk in half and half and milk.  Bring to a boil, whisking constantly, until thick and smooth.  Stir in sherry and season with salt and pepper.  Pour sauce over crab.  Sprinkle with parmesan cheese.  Bake until bubbly and lightly browned on top, about 20 minutes.

 

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Artichoke Gnocchi with Thyme

Artichoke Gnocchi with Thyme

3 1/2 C. all-purpose flour

4 artichoke hearts, minced

2 eggs, beaten

9 oz bread without crusts, cubed

1 C. dry white wine

3/4 C. Freshly grated parmesan cheese plus additional cheese, for serving

salt

3 T. butter

1 sprig thyme

 

Heap the flour on a pastry board and make a well in the center. Add the artichoke hearts, eggs, bread, wine, Parmesan and a pinch of salt. Knead vigorously; set aside to rest for about 30 minutes, covered with a damp cloth. Knead the dough and shape into a thin cylinder. Cut the dough into 3/4 in lengths. Cook the gnocchi in plenty of boiling salted water; drain. In a skillet heat the butter with the thyme sprig. Sauté the gnocchi quickly. Sprinkle with a little Parmesan and serve.

Arrabbiata Sauce

Arrabbiata Sauce

1 tsp. olive oil

1 C. chopped onion

4 garlic cloves, minced

1/2 C. dry red wine or 2 T. balsamic vinegar

1 T. sugar

1 T. chopped fresh or 1 tsp. dried basil

1 tsp. dried crushed red pepper

2 T. tomato paste

1 T. lemon juice

1/2 tsp. dried Italian seasoning

1/4 tsp. black pepper

2 (14.5-ounce) cans diced tomatoes, undrained

2 T. chopped fresh parsley

 

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 8 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.

Aromatic Ginger Tea

Aromatic Ginger Tea

1 quart milk

1/3 C. sugar

1 tsp. ground ginger

8 cardamom pods, hulled and seed crushed (see notes), or 1/4 tsp. ground cardamom

8 Assam or orange pekoe tea bags or 3 T. tea leaves

 

In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally. Add tea and simmer, stirring gently, 1 to 2 minutes. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute. Pour through a fine strainer into a hot teapot.

 

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