Endive-Apple Slaw with Smoked Trout

Endive-Apple Slaw with Smoked Trout

1/4 C. fresh lemon juice

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

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

2 T. chopped Italian parsley

2 T. walnut or vegetable oil

Salt and fresh-ground pepper

6 oz. smoked trout

 

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

 

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Fairy Bread

Fairy Bread

fairy breadBread slices (white bread is best)

Sprinkles (also known as 100s and 1000s)

Butter or margarine

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

Sweet Potato Pancakes

Sweet Potato Pancakes

Sweet Potato Pancakes2 tbsp unsalted butter, melted

1/2 cup cooked sweet potatoes, mashed

1 egg

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

1/2 tsp baking powder

1/4 cup milk (or more)

 

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

 

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Naan Bread

Naan Bread

1 (.25 ounce) package active dry yeast

4 T. white sugar

1 C. warm water

1 egg, beaten

3 T. milk

2 tsp. salt

4 1/2 C. bread flour

2 tsp. minced garlic (optional)

1/4 C. butter, melted

 

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

 

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Lemon Basil Pan Potatoes

Lemon Basil Pan Potatoes

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

 

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

 

Karottsalat

Karottsalat

2 lb. fresh carrots

1 C. fresh squeezed orange juice

2 oz. vegetable oil

3 oz. white vinegar

1bunch of fresh dill

3 T. honey

salt and white pepper to taste

 

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

 

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Arctic Oranges

Arctic Oranges

4 oranges

4 cups orange juice

4 cherries

 

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

Greek Mushroom Spinach Sauce

Greek Mushroom Spinach Sauce

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

1/2 C. chopped onion

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

1/4 C. chopped pitted Kalamata or ripe olives

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

1/2 tsp. oregano leaves, crushed

Pinch crushed red pepper

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

 

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

 

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Perogy Lasagna (Oamc)

Perogy Lasagna (Oamc)

12 cooked lasagna noodles

2 cups cottage cheese

1 egg

1 teaspoon onion salt

1 1/2 cups grated cheddar cheese, divided

2 1/2 cups mashed potatoes

1/2 cup bacon bit

1 onion, chopped and cooked until clear

4-6 slices bacon, fried crisp and crumbled

 

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

 

 

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Tuna au Poivre on Tomato-Onion Salad

Tuna au Poivre on Tomato-Onion Salad

1 1/2 T. balsamic vinegar

1 tsp. dried oregano

1/3 C. extra-virgin olive oil

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

2 small red onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

4 8 oz. center-cut tuna steaks

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

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

2 T. extra-virgin olive oil

1/2 lb. arugula, well washed and trimmed

 

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

 

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Guacamole

Guacamole

2 green onions, cut in 1″ lengths

1 tsp. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

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

 

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

 

French Toast Sandwiches with Onion, Prosciutto & Cheese

French Toast Sandwiches with Onion, Prosciutto & Cheese

3 lg. Eggs

1 C. Milk

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

4 thin slices Red Onion

4 lg. Slices Prosciutto

8 slices toothsome Bread, cut ¼” thick

4 T. unsalted Butter

 

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

 

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Cheesy Muffins

Cheesy Muffins

¼ C. Milk

¼ C. Vegetable Oil

½ C. Plain Yogurt

2 Eggs

1 ¼ C. Flour

½ tsp. Baking Soda

1 ½ tsp. Baking Powder

¼ tsp. Paprika

½ tsp. Salt

Pepper

1 C. Grated Cheddar Cheese

4 Scallions, sliced

1/3 C. grated Parmesan Cheese

 

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

 

From Lunch Boxes and Snacks

 

 

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Skordalia (Greek Garlic-Potato Sauce)

Skordalia (Greek Garlic-Potato Sauce)

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

3/4 C. blanched almonds or walnuts, optional

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

8 cloves garlic

Coarse salt

3 T. red wine vinegar, or to taste

1/4 C. fresh lemon juice

3/4 C. virgin olive oil

Salt and freshly ground pepper

 

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

Cheese Enchilada Chowder

Cheese Enchilada Chowder

cheese enchilada chowder

1 15-ounce can black beans, rinsed and drained

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

1 10-ounce package frozen whole kernel corn

1/2 C. chopped onion

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

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

1 19-ounce can enchilada sauce

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

2 C. milk

1 C. shredded Monterey Jack cheese (4 ounces)

1 C. shredded cheddar cheese (4 ounces)

Dairy sour cream (optional)

Guacamole (optional)

Tortilla chips, coarsely broken (optional)

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

 

Yield: 6 servings

Calories: 374

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Pinto Beans

Pinto Beans

4 C. water

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

1/2 C. onions, Chopped

1/4 C. vegetable oil

1 tsp. salt

1 tsp. cumin seeds

2 cloves garlic, Crushed

1 slice bacon

 

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

31 Ways to Top a Burger

31 Ways to Top a Burger

31 Ways to Top a Burger

 

Gruyère + caramelized onions + mushrooms

Bacon + maple syrup

Marinara + sliced pepperoni

Mango + avocado

Sautéed spinach + steak sauce

Melted peanut butter

Crispy fried onions

Coleslaw + barbecue sauce

Peanut sauce + green onions

Brie + apricot jam

Mac ’n’ cheese

Feta cheese + kalamata olives

Sauerkraut + Russian dressing

Fried egg + sriracha

Teriyaki sauce + sesame seeds

Buffalo sauce + blue cheese

Queso + pickled jalapeños

Canned chili

Cream cheese + everything bagel seasoning

Pico de gallo + tortilla chips

Tater tots + cheddar cheese

Peanut butter + bacon

Pesto + mozzarella

Chimichurri sauce

Pulled pork + pickles

Guacamole + pepper jack cheese

Ham + pineapple

Ranch + waffle fries

Caesar dressing + anchovies

Nutella

Honey mustard + sliced apples

Chicken Paella Valenciana

Chicken Paella Valenciana

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

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

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

3 T. olive oil

1 C. canned diced tomatoes

About 1 1/2 tsp. salt

1/2 tsp. paprika

1/2 tsp. ground dried turmeric

2 1/2 C. medium-grain white rice

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

 

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

 

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Crab Cakes with Tomato Salsa

Crab Cakes with Tomato Salsa

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

1/2 tsp. Hot pepper sauce

Dash of Worcestershire sauce

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

1 lg. Egg

2 tsp. (1/4 stick) Butter

2 tsp. Vegetable Oil

Tomato salsa

 

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

 

Cauliflower Salad

Cauliflower Salad

1 medium Head Cauliflower, cored

1/2 C. Olive oil

2 tsp. Garlic, minced

3 T. Vinegar, red wine

1/2 C. Black olives, cured, diced

1/2 C. Onion, red, diced

1/2 C. Pepper, red bell, diced

3 T. Capers (in brine) drained

 

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

 

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Veggie Sticks and Pesto Dipping Sauce

Veggie Sticks and Pesto Dipping Sauce

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

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

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

8 thin scallions, trimmed

1/2 zucchini, cut into sticks

1 C. basil leaves

1/2 C. flat-leaf parsley tops

1 clove garlic, cracked away from skin

1 lemon, zested and juiced

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

1/4 C. grated Parmigiano-Reggiano

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

Salt and freshly ground black pepper

 

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

 

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Quick Mediterranean Chicken Thighs

Quick Mediterranean Chicken Thighs

 

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

Salt and freshly ground black pepper, to taste

2 tsp. olive oil

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

1/4 C. orange juice

5 tsp. minced garlic

4 tsp. capers, rinsed

 

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

 

Yield: 4 servings

Calories:  265

Fat: 14g

Fiber: 1g

:

Patti’s Potato Salad

Patti’s Potato Salad

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

6 large hard-cooked eggs, divided

1 medium red onion, peeled, finely chopped

1 medium green bell pepper, seeded and finely chopped

2 medium celery ribs, washed, finely chopped

2 tsp. celery seeds or more to taste

2/3 C. mayonnaise

2 T. yellow mustard

3 T. sweet pickle relish

2 jalapeno peppers, seeded and minced, optional

Salt and freshly ground black pepper to taste

Paprika for sprinkling

 

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

 

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Flank Steak Barbecue

Flank Steak Barbecue

1/4 C. soy sauce

2 T. Worcestershire sauce

3 T. honey

2 T. vinegar

1 to 1 1/2 tsp. garlic powder

1 to 1 1/2 tsp. ground ginger

3/4 C. salad oil

1 green onion, finely chopped

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

 

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

 

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Venison Marinated & Grilled

Venison Marinated & Grilled

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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Toad in the Hole

Toad in the Hole

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.

 

Authentic White Clam Sauce

Authentic White Clam Sauce

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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Fast Pea Soup

Fast Pea Soup

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.

 

Slowcooker Asian Short Ribs

Slowcooker Asian Short Ribs

Slowcooker Short RIbs1/2 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.

 

Asian Pinwheel Steaks with Noodle and Cabbage Sauté

Asian Pinwheel Steaks with Noodle and Cabbage Sauté

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.

Tawnya’s Pina Colada Cookies

Tawnya’s Pina Colada Cookies

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.

Asian Beef

Asian Beef

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.

Asiago Chicken and Cavatappi

Asiago Chicken and Cavatappi

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.

 

Yield:

Calories:

Fat:

Fiber:

Arugula and Red Onion Salad

Arugula and Red Onion Salad

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.

 

Yield:

Calories:

Fat:

Fiber:

Artichoke Heart & Red Pepper Bites

Artichoke Heart & Red Pepper Bites

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.

Fat Smash Lentils with Grilled Mushrooms, Asparagus and Asparagus Broth

Fat Smash Lentils with Grilled Mushrooms, Asparagus and Asparagus Broth

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.

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.

Fat Smash Baked Bean and Chicken Stew

Fat Smash Baked Bean and Chicken Stew

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.

Seared Tuna with Fennel Seed and Caper Brown Butter

Seared Tuna with Fennel Seed and Caper Brown Butter

Seared Tuna with Fennel Seed and Caper Brown Butter1-1/2 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