Grilled Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

4 4-ounce salmon fillets

1/2 teaspoon chipotle pepper powder

1 tablespoon olive oil

Pinch of salt

1 cup fresh blueberries

1 large jalapeño pepper, finely chopped

2 tablespoons finely chopped red onion

1/4 cup chopped cilantro

1 tablespoon lime juice

1/4 teaspoon salt

 

Heat the grill. Place the salmon skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand. In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice. When the grill is hot, use tongs to swab the grate with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farm-raised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot. Serving Suggestion Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene.

 

Nutritional Information

260 calories, 12 g. fat, 65 mg. cholesterol, 390 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein

Fat Smash Mahi-Mahi Satay with Lemongrass, Brown Rice, Snow Peas, and Ponzu Dipping Sauce

Fat Smash Mahi-Mahi Satay with Lemongrass, Brown Rice, Snow Peas, and Ponzu Dipping Sauce

1 C. Ponzu

2 tsp. Honey

1 tsp. chopped Cilantro

1 tsp. minced Ginger

1 tsp. minced Scallion

1 tsp. minced Garlic

1 tsp. Sambal

1 tsp. Sesame Oil

 

2/3 C. short-grain Brown Rice

3 C. Chicken Stock

1 tsp. chopped Scallion

1 tsp. minced Lemongrass

 

4 4oz. portions Mahi-Mahi, cut into thin strips and skewered

2 C. Snow Peas

2 tsp. Olive Oil

1 tsp. Soy Sauce

 

Dipping Sauce: Combine Ponzu, honey, cilantro, ginger, scallion, garlic, sambal and sesame oil. Mix well and set aside. In a pot combine rice, stock, scallion and lemongrass. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until rice is cooked. Marinate the mahi-mahi skewers in one quarter of the dipping sauce for at least 10 minutes. Place on hot grill or under broiler and cook for 1 1/2 minutes per side. Heat olive oil in wok or sauté pan over high heat. When oil begins to smoke, add snow peas and stir fry for two minutes. Add soy sauce and stir and remove from heat. Serve skewers over rice and snow peas with dipping sauce on the side.

 

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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.

 

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Fat Smash Grilled Chicken Breast

Fat Smash Grilled Chicken Breast

2 tsp. fresh Lemon Juice

2 tsp. chopped Fresh Oregano

4 tsp. fresh Basil, cut into thin strips

1 clove Garlic

1 tsp. Evoo

2 boneless, skinless Chicken Breasts, 7-8oz. each.

 

Jus:

1 tsp. diced Carrot

1 tsp. diced Celery

1 tsp. diced Onion

1/2 tsp. minced Garlic

2 tsp. EVOO

1 tsp. White Wine

2 1/2 C. Chicken Stock

1 Bay Leaf

Salt and Pepper to Taste

 

Jus: Over medium heat, sweat carrot, celery, onions and garlic in olive oil. Add white wine and cook for 2 minutes. Add stock and bay leaf. Simmer for 20 minutes and strain. Prepare a grill or broiler for chicken. Combine marinade ingredients; add chicken and let stand in refrigerator 20 minutes. Drain and discard marinade. Grill breasts over high heat until cooked through, about 10 minutes.

 

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Fat Smash Green Bean Salad

Fat Smash Green Bean Salad

1 lb. fresh Green Beans, trimmed

10 Cherry Tomatoes, halved

1 Yellow Bell Pepper, seeded and julienned

1/2 C. chopped Green Bell Pepper

1/4 C. chopped fresh Parsley

 

Dressing:

1 tsp. Dijon Mustard

1/4 C. Olive Oil

1/4 C. Fresh Lemon Juice

1/4 tsp. Fresh Ground Pepper

1/8 tsp. Salt

 

Wash green beans. Drop them into a saucepan of boiling water. Cook until slightly crisp; about four minutes. Drain water and let beans cool. Add tomatoes, peppers and parsley. Combine all dressing ingredients in a small bowl and stir well. Pour dressing over salad; toss. Refrigerate at least an hour; toss again before serving.

 

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Asparagus Negimaki

Asparagus Negimaki

Asparagus Negimaki24 thin asparagus spears, trimmed
1/2 C. soy sauce
1/4 C. sugar
1/4 C. mirin or 1/4 C. dry sherry
1 T. fresh ginger, grated
1 garlic clove, minced
1 bunch green onion, greens portions only
1 1/2 lb. beef tenderloin
fresh ground black pepper, to taste

Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan. Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking. In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool. Cut green onions in fourths, lengthwise, so you have long strips. Slice beef in 1/4 inch slices, then pound to tenderize and thin out. Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper. Place an asparagus spear and a piece of green onion on the beef slice and roll up. Do the same with the remaining asparagus and beef. Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture. Remove to a serving platter and drizzle generously with soy sauce mixture.

Fat Smash Garbanzo Beans with Chicken, Broccoli, and Tomato Broth

Fat Smash Garbanzo Beans with Chicken, Broccoli, and Tomato Broth

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.

 

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Fat Smash Creamless Cauliflower Gratin

Fat Smash Creamless Cauliflower Gratin

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.

 

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Fat Smash Corn Salad

Fat Smash Corn Salad

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.

 

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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.

 

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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.

 

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Fat Smash BBQ Beef Tenderloin

Fat Smash BBQ Beef Tenderloin

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.

 

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Garlic Bread Muffins

Garlic Bread Muffins

Garlic Bread Muffins7 T. EVOO, divided
1 C. finely chopped Onion
5 cloves Garlic, minced
2 C. Flour
2 tsp. Baking Powder
1 tsp. each dried Oregano & Basil
½ tsp. Salt
1 C. Milk
1 Egg
1/3 C. plus 2 T. grated Parmesan Cheese

Preheat oven to 350 degrees and line 12 muffin cups with aluminum or paper liners. Heat 1 T. oil over medium high heat in medium sized nonstick skillet. Add onions and cook while stirring often, until they start to soften, about 3-4 minutes. Add garlic and cook another 3-4 minutes, until onions just begin to brown and garlic is fragrant. Remove from heat and cool 5 minutes. In a large bowl, whisk together the flour, baking powder, oregano, basil and salt.
5.In a medium bowl, whisk together the remaining six tablespoons of the oil, the cooled onion mixture, milk, egg and 1/3 cup of the Parmesan. Add the milk mixture into the flour mixture and mix well. Spoon the batter into the muffin cups. Sprinkle the remaining two tablespoons of the cheese evenly over the muffin batter. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 16 to 17 minutes. If desired, broil the muffins for 30 seconds to brown the cheese. Transfer the muffins to a wire rack. Cool for 10 minutes before serving.

Fat Smash Ahi Fish Tacos with Roasted Poblano Guacamole

Fat Smash Ahi Fish Tacos with Roasted Poblano Guacamole

4 Whole Wheat Tortillas

1/4 tsp. Chili Powder

1/4 tsp. Cumin

1/4 tsp. dried Oregano

Salt and Pepper

1/4 tsp. Cayenne Pepper

1/4 tsp. Cinnamon

10 oz. Tuna Steak, sliced 1/2” thick

1 tsp. EVOO

1 tsp. Rice Wine Vinegar

1 tsp. Lemon Juice

2 tsp. Hot Sauce

1 C. Shredded Lettuce

1 Red Bell Pepper Julienned

1/2 C. Julienned Red Onion

1/4 C. chopped fresh Cilantro

 

Guacamole:

1 small Poblano Pepper, roasted, peeled and diced

1 small Avocado, peeled and chopped

1 tsp. Lemon Juice

1 clove garlic, minced

1 tsp. diced Roma Tomato

1 tsp. diced Red Onion

1 tsp. minced Cilantro

Salt and Pepper.

 

Combine all guacamole ingredients and blend well; set aside. Combine chili powder, cumin, oregano, salt, pepper, cayenne and cinnamon and sprinkle over fish to season. In sauté pan, heat oil over high heat. Sear tuna on both sides – should remain slightly pink in center. Combine vinegar, lemon juice and hot sauce and toss with lettuce, bell pepper, onion and cilantro. Stuff tortillas with lettuce mixture and top with sliced tuna; top with guacamole.

 

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Souped Up Party

Souped Up Party

Soup spells comfort ― in my dictionary, anyway ― and that’s exactly what many people yearn for after the overindulgent holiday season. A mug or bowl of steaming broth can soothe frayed nerves and recharge party conversation to get the new year off to a happy start. Best of all, a selection of soups is a simple way to entertain casually. Our flavorful soups range from thin to thick, and all make enough to feed a crowd ― they can even be made in advance. Make one soup for 8 to 12 guests, or serve all four for a big group.

Fruit and Cheese Platter
Sausage & Tortellini Soup
Cilantro Lime Chicken Soup
Steak and Mushroom Soup
Leek & Fennel Chowder with Smoked Salmon
Creamy Garlic Spinach Soup with Garlic Croutons
Soup Toppers
Herbed Foccacia sticks, crusty breads, Cheese Twists, breadsticks, Mini Muffins and/or rolls
Butter and/or EVOO
Petite Desert Options – Small Wedges of Brownies or Cheesecake, A good Chocolate Bar, Fruit

Easiest Crock Pot Chicken and Biscuits

Easiest Crock Pot Chicken and Biscuits

 

2 C. cooked chicken

10 3/4 ounces condensed cream of mushroom soup

10 3/4 ounces condensed cream of chicken soup

2 (10 3/4 ounce) cans Chicken Broth

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

16 ounces buttermilk biscuits (8)

 

Combine all ingredients in crock pot except biscuits; blend well. Cut biscuits into quarters, stir into mixture. Cover; cook on Low 4 to 6 hours stirring occasionally or until biscuits are cooked.

 

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Tex-Mex Manicotti

Tex-Mex Manicotti

1lb lean ground beef or ground turkey

1 16oz can of fat-free refried beans

2½ tsp. chili powder

2 tsp oregano

2 8oz boxes of manicotti shells (you won’t use the whole second box)

2 ½ C.water

1 16oz jar of salsa (as spicy as you like)

2 C. sour cream

1 C. shredded cheese (cheddar or Monterey Jack)

½ C. sliced green olives

¼ C. sliced green onions

Cilantro for garnish

 

Combine uncooked meat, beans, chili powder and oregano. Spoon into shells; placed in greased 13×9 baking dish. Combine water and salsa and pour over shells. Cover; refrigerate overnight. Remove dish from the refrigerator 30 minutes before baking. Cover and bake at 350 for an hour. Uncover, top shells with shredded cheese, olives and onions. Bake 5 to 10 minutes longer. Serve with cilantro and sour cream.

 

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Moist Banana Muffins

Moist Banana Muffins

1¾ cups all purpose flour

1 teaspoon baking soda

½ teaspoon kosher or coarse salt

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 large very ripe bananas, peeled and mashed (about 1 cup)

½ cup buttermilk, heavy (whipping) cream, or sour cream

½ teaspoon grated orange zest, or ½ teaspoon ground cinnamon (optional)

1⁄3 cup mini chocolate chips (optional), for sprinkling on top

 

Preheat the oven to 350°F. Pop paper liners in the cups of a regular-size 12-muffin tin.  Place the flour, baking soda, and salt in a small bowl and whisk to mix. Set the flour mixture aside.  Place the butter and sugar in a large mixing bowl and, using an electric mixer, beat them until light and fluffy, about 3 minutes. Add the eggs one at a time, then add the vanilla. Blend in the mashed bananas and buttermilk along with the orange zest or cinnamon, if using.  Using a wooden spoon, add the flour mixture to the banana mixture in batches, mixing until each addition is just incorporated. At the end the batter should be barely blended (it will be thick). Fill each muffin cup liner three quarters full of batter. Sprinkle mini chocolate chips evenly over the tops of the muffins, if using.  Bake the muffins until they spring back when pressed lightly in the center and a toothpick inserted into the center of a muffin comes out clean, 23 to 27 minutes. Let the muffins sit in the muffin tin on a wire rack for 5 minutes, then gently turn them out of the tin and let them cool upright on a wire rack.  Serve warm or at room temperature.

 

Variation – Banana Bread : Preheat the oven to 350°F. Pour the batter into a 9 by 5–inch loaf pan that has been greased with butter or sprayed with nonstick cooking spray. Sprinkle the chocolate chips on top, if desired. Bake the banana bread until a toothpick or wooden skewer inserted into the loaf comes out clean, about 45 minutes. Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack.

 

from Mom 100 Cookbook

 

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Jack Daniel Grilling/Dipping Sauce

Jack Daniel Grilling/Dipping Sauce

1 Head of Garlic
1 T. Olive Oil
2/3 C. Water
1 C. Pineapple Juice
1/4 C. Teriyaki Sauce
1 T. Soy Sauce
1 1/3 C. Dark Brown Sugar
3 T. Lemon Juice
3 T. Minced White Onion
1 T. Jack Daniels Whiskey

1 T. Crushed Pineapple

1/4 tsp. Cayenne Pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp. into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over. Makes 1 C. of glaze.

 

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Glazed Meatballs

Glazed Meatballs

1 1/2 lb. ground beef

1/4 C. Dry bread crumbs

1/4 C. Water

1/4 C. Fresh chopped onion

1 tsp. Salt

1/2 tsp. Cinnamon

1/4 tsp. Pepper

1 1/2 C. Grape jelly (or other simple flavor)

1/2 C. Ketchup

 

Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.

Roasted Veggies with Brie

Roasted Veggies with Brie

Roasted Veggies with Brie1 wheel of brie
1 medium zucchini, cut into rounds
Roasted red pepper
30-40 garlic cloves, roasted
olive oil, kosher salt and black pepper
Finely chopped fresh rosemary
Baguette for serving

Pre-heat your oven to 375 degrees. Put peeled garlic cloves in an oven safe dish, sprinkle with about a teaspoon of black pepper, a teaspoon of kosher salt and about a tablespoon of olive oil. Cover tightly with foil & bake for about 30 minutes. Slice zucchini into rounds and put into a pan that has been heating over medium heat with a few swirls of olive oil and a pinch of kosher salt. Cook for about 10-12 minutes & give them a flip with a spatula and cook down about another 10 minutes. Slice the brie wheel & roasted red pepper into long strips, set aside, finely chop 2 tablespoons fresh rosemary. Cut the baguette and lightly toast on a sheet pan. Your oven should already be hot, so only about 5-7 minutes will do. Assemble roasted red pepper strips, roasted garlic & zucchini in separate piles in an oven proof pan; stack the brie like a fan. Sprinkle the veggies and brie with kosher salt and finely chopped fresh rosemary. Place the whole pan in the oven for about 5 minutes… until the brie starts to melt; serve with toasted baguette.

Potatoes with Bleu Cheese

Potatoes with Bleu Cheese

5 or 6 medium potatoes, peeled & sliced
1 small onion, diced
1 tsp. salt
pepper
3 Tbsp Imported Bleu Cheese (crumbled)
Heavy Cream (approx. 2 to 2 1/4 cups)

Spray a rectangular casserole dish with cooking spray.  Put a layer of potatoes on bottom of dish.  Sprinkle half the onion, half the salt, half the cheese and some pepper over potatoes.  Repeat layering once more.  Pour cream over potatoes until it is about halfway up dish.  Bake at 350 for 2 hours.  Cover with foil once potatoes are browned.

 

Bulgur Salad with Green Onion Vinaigrette

Bulgur Salad with Green Onion Vinaigrette

3/4 C. medium-grind bulgur

1/2 small red onion, finely diced

2 plum tomatoes, finely diced

1 C. finely chopped fresh flat-leaf parsley

1/2 C. finely chopped fresh mint leaves

4 green onions, sliced, plus 1/2 C. chopped green onions

1/4 C. fresh lime juice

1 T. buckwheat honey

1 serrano chile, chopped

1/2 C. canola oil or olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

 

Place bulgur in a large bowl, pour 3 C. boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.  Place the lime juice, honey, serrano, and 1/2 C. chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few T. of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

 

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Brie Basil Tomato Pasta

Brie Basil Tomato Pasta

Dice about 8 Roma tomatoes into a bowl. Add a couple pinches of sugar and stir.  Add a few tsp. of balsamic vinegar (more if you like that taste). Drizzle olive oil over the mixture.  Add fresh basil (I usually use a handful or two). Stir and let marinate while you cook the pasta (it can also be made ahead of time and allowed to marinate longer). Cook angel hair pasta.  Place cubes of brie into bowls or serving bowl.  Pour hot pasta over the brie and toss.  Put tomato mixture over the pasta/brie.

 

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Braised Cauliflower

Braised Cauliflower

5 T. Vegetable Oil

1 T. Coriander Seeds

4 cloves Garlic, minced

1 hot Green Chili, seeded and thinly sliced

2” piece Ginger, peeled and cut into very thin slivers

½ tsp. Chili Powder

½ tsp. ground Cumin

½ tsp. ground Turmeric

1 medium head Cauliflower, trimmed and cut into florets

1 tsp. Salt

1 large Potato,  peeled and cut into 1” cubes

1 tsp. Garam Masala

¼ C. finely chopped fresh Cilantro

2 Tomato, thinly sliced

 

In large saucepan, heat oil over high heat until very hot but not smoking.  Add cumin seeds and cook, stirring contantly, for 30 seconds, until they pop and blacken.  Reduce heat to low, add garlic, chili pepper, and ginger and cook, stirring constantly, for 5 minutes, until fragrant.  Stir in chili powder, coriander, turmeric, cauliflower and salt and cook, covered for 10 minutes.  Gently stir in potatoes and 1-2 T. cold water to prevent mixture from sticking.  Cover and cook 20 minutes.  To serve, sprinkle with garam masala and garnish with cilantro and tomatoes.

 

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Spiral Sandwiches Bento

Spiral Sandwiches Bento

Potato Salad

Bell Pepper

Grapes (frozen)

Meat & Cheese Sandwich Roll Ups

Condiments (would those realistically stay not messy?)

Carrot strips

Japanese candies

 

 

 

 

 

Blueberry Sauce

Blueberry Sauce

2 C. fresh or frozen blueberries, thawed, if frozen

1/4 C. orange juice

1/4 C. water

2 T. sugar

1 T. cornstarch

1/4 tsp. orange peel, grated

1/8 tsp. nutmeg

1 dash salt

 

Combine all ingredients in saucepan.  Cook and stir over medium heat 4 to 5 minutes or until thickened.

Berried Treasure Muffin Cups

Berried Treasure Muffin Cups

1/2 C. butter or margarine, softened
3/4 C. sugar, divided
2 large eggs
4 C. all-purpose flour, divided
2 1/2 T. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 C. buttermilk
1 C. fresh raspberries
1 C. fresh blueberries

Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 C. sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 3 3/4 C. flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Toss raspberries and blueberries with remaining 1/4 C. flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle evenly with remaining 1/4 C. sugar. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks. Yield: 2 dozen.

Basil Mashed Potatoes

Basil Mashed Potatoes

4 large red potatoes (With skins on)
1/4 cup sour cream
salt and pepper
1/4 lb butter
light cream as needed
2 T. fresh basil ( if available)

Wash potatoes, cover with water and add basil. Boil until done and strain. Mash
with fork, fold in sour cream and butter.  Adjust consistency with light cream.

Balsamic Vegetable Salad

Balsamic Vegetable Salad

1 lb. fresh green beans (or frozen green beans, thawed)

1/2 C. water

3/4 C. diced Roma tomatoes

1/2 C. sliced red onion

4 T. balsamic vinegar

2 T. olive oil

1/4 tsp. pepper

1/4 C. chopped basil or parsley

1/2 tsp. sugar

Mixed greens (Romaine, Butter, Iceberg, Spring Green Mix)

1/2 C. shredded Parmesan

 

Cook beans in water for 5 minutes, just until crisp tender. Plunge beans into ice water for 5 minutes. Drain well. Place beans in a large bowl, add tomatoes and onions, and toss well. Combine vinegar, oil, pepper, basil, and sugar in a small bowl. Beat with a wire whisk.  Pour mixture over the vegetable mixture and toss gently. Cover and marinate in refrigerator for 2 to 8 hours, stirring occasionally. To serve: Add 2 T. of the marinade to mixed greens and toss gently. Place greens on platter, spoon vegetable mixture on top of greens, drizzle lightly with marinade, and top with Parmesan. Serve remaining marinade on side.

 

Bacon Cheese Muffins

Bacon Cheese Muffins

1/2 lb. bacon

Vegetable oil

1 beaten egg

3/4 C. milk

1 3/4 C. all-purpose flour

1/4 C. sugar

1/2 C. Grape Nuts cereal, (any crunchy nugget cereal)

1 C. cheddar cheese, shredded

 

Cook bacon- drain but reserve dripping, if necessary add vegetable oil to measure  1/3 c total.  In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just until moistened.  Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin C. 3/4 full. Bake at 400 for 15-20 min. Makes 12.

 

Cow Bento

Cow Bento

I didn’t make it, so I don’t know what all is in there.  Looks like a Onigiri Rice Ball, deocrated with nori, cheese, ham and carrot.  Cherry tomato, apple, broccoli, japanese rolled omelet with cheese.  I just can’t identify the frightening looking organ intestinesque item on the right!


Avocado Salad

Avocado Salad

2 medium avocados, diced
1 medium tomato, diced
1/2 small red onion, thinly sliced
3 T. fresh lemon juice
2 cloves garlic, finely shredded

2 T. oil
1/4 tsp. salt
2 T. parsley, minced
1/8 tsp. cayenne

Mix all of the ingredients well, chill and serve.

 

Yield:

Calories:

Fat:

Fiber: