Zesty Seafood Spread

Zesty Seafood Spread

1 package (8 ounces) reduced fat cream cheese, softened

1/4 C. Heinz Chili Sauce

1 tsp. lemon juice
1/4 to 1/2 tsp. hot pepper sauce
1 C. (about 1/2 pound) chopped cooked

seafood (shrimp, crab, sea legs)

4 sliced green onions, including some tops

1/4 C. finely chopped red bell pepper

1/4 C. finely chopped celery

Crackers, bagel chips, pita crisps

 

Thoroughly combine cream cheese, chili sauce, lemon juice and hot pepper sauce; stir in seafood, onions, bell pepper and celery. Serve with crackers, bagel chips or pita crisps.

Stir-Fried Chicken with Lime and Coconut Milk

Stir-Fried Chicken with Lime and Coconut Milk

Stir-Fried Chicken with Lime and Coconut Milk

2 tsp. canola oil

2 skinless chicken breasts, chopped into 1-inch pieces

1 green chile, seeded and finely chopped

5 ounces coconut milk

1 T. fish sauce

4 scallions, chopped

1 large handful cilantro, chopped

Juice of 1 lime

Heat the oil in a wok over high heat, add the chicken, and stir-fry for 5 minutes, until golden. Add the chile and stir-fry for 1 minute. Add the coconut milk, fish sauce, scallions, and cilantro. Cook for another 3 minutes, then serve, drizzled with the lime juice. You could also serve with 2 T. cooked brown rice (adds 70 calories).

 

Yield: 2 servings

Calories: 340

Charred Corn Guacamole with Chips

Charred Corn Guacamole with Chips

2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Blue, yellow and white corn chips, as accompaniment

Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.

 

Yield:

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5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

1/4 C. green grapes

3/4 C. red grapes

2 tsp. lemon juice

1 tsp. lemon zest

2 T. honey

Optional: sliced almonds

 

Remove grapes from stem and place in two dessert dishes.  Mix honey with lemon juice and lemon zest in a small bowl.  Spoon over the grapes and serve.

Tomatensalat

Tomatensalat

TomatenZwiebelSalat_d8dbbc2e44c60d14287444dca5ac6f13

5 medium tomatoes, chopped

1 tsp. salt

1/4 tsp. dried thyme

1/2 C. vegetable oil

1 T. Worcestershire sauce

1 T. sugar

1 tsp. dried basil

1/4 tsp. freshly ground pepper

6 T. vinegar

1 large onion, diced

 

Mix together:  salt, dried thyme, vegetable oil, Worcestershire sauce, sugar, dried basil, pepper, vinegar, and onions.  Toss with tomatoes.  Chill for about an hour and serve on lettuce leaves.

 

Yield:

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Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

 

Olive Oil Pan Spray

1 clove Garlic, crushed

4 Scallions, sliced

2 13oz. cans Green Lentils, rinsed

2 T. Balsamic Vinegar

3 T. chopped herbs of choice

1 C. cherry Tomatoes, halved

3 ¼ oz. Canadian Bacon, sliced

 

Quick sauté the scallions and garlic in olive oil spray.  Stir in lentils, vinegar, herbs and tomatoes and set aside.  Broil the bacon until crisp, place on top of salad and serve.

 

Yield: 4 servings

Calories: 313

Fat: 12g

Fiber:

Tomi’s Smoke-A-Dilly Salmon

Tomi’s Smoke-A-Dilly Salmon

½ lb Smoked Salmon

8 oz light or fat free cream cheese

2 T. Smart Balance Mayo

2 T. Tillamook Fat Free Sour Cream

1-2 T.  Fresh Horseradish – creamed

1 Large Lemon – the juice and zest the rind

1 tsp.  Dill

1   small bunch of green onions/chives, finely chopped

A few shakes of Louisiana Hot Sauce or tobacco – can be omitted, but tastes so good, not spicy!*

A couple grinds of pepper

A pinch of salt

A pinch of paprika

 

Flake the salmon, set aside. In food processor/blender add remaining ingredients and blend well. Mix the salmon with the spread and Viola! Like Tuna fish salad but better…with salmon, and zippy! OR:  Throw it all in the food processor and it’s a zippy smoked salmon dip!

 

Yields: 8 servings

Calories: 77

Fat: 3

Fiber: 0g

Chicken Long Rice

Chicken Long Rice

Chicken Long Rice

 

1 1/2 pounds skin-on, bone-in chicken thighs

12 C. chicken broth

5 garlic cloves, peeled and lightly smashed

One 5-inch piece fresh ginger, peeled and thinly julienned

1 1/2 tsp. Hawaiian salt (‘alaea)

One 5.3-ounce package bean thread noodles

6 green onions, white and green parts, chopped

 

Place the chicken, broth, garlic, three-quarters of the ginger, and the salt into a large pot. Bring everything to a boil over high heat, then turn the heat to medium-low and simmer with the lid on until the chicken is tender, about 45 minutes. Skim off the surface of the broth periodically while simmering. Once the chicken is cooked, remove it from the broth and place on a plate to cool slightly. Continue simmering the broth while the chicken cools. Meanwhile, place the bean thread noodles in a large bowl and cover with cold water. Let sit for 30 minutes to hydrate and soften the noodles; drain the water from the bowl and cut the soaked noodles in half or thirds with a pair of kitchen shears. When the chicken is cool enough to touch, remove the skin and bones and cut the meat into bite-size pieces. Add the meat back to the broth, along with half of the green onions, and continue to simmer. Skim any scum that may form. Add the hydrated bean thread noodles to the broth and simmer for another 10 minutes, until the noodles are clear, plumped, and tender. Garnish with the remaining julienned ginger and chopped green onions and serve hot.

Parmesan Triangles

Parmesan Triangles

1 T. olive oil

1 T. water

1 garlic clove, minced

1 tsp. Italian seasoning

25 wonton wrappers, cut in half to form triangles

2 T. grated Parmesan cheese

 

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your fingers, spread the oil mixture over the wonton triangles. (If the mixture begins to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped.  Cool in pan on a wire rack, or serve warm. Triangles will keep for up to a week in an airtight container.

 

Yield:

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Shoyu Chicken

Shoyu Chicken

Shoyu Chicken

 

3/4 C. soy sauce (shoyu)

1 1/2 C. water

2 T. honey

1/2 C. packed dark brown sugar

One 2-inch piece fresh ginger, peeled and thinly sliced

2 or 3 garlic cloves, peeled and crushed

2 pounds bone-in, skin-on chicken thighs

1/2 Maui onion, peeled and cut into %-inch wedges

2 or 3 green onions, white and green parts, cut into 2-inch pieces

1 1/2 T. cornstarch

3 C. steamed rice, for serving

 

In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes. Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet. Preheat the broiler. In a small bowl, whisk the cornstarch with V4 C. of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin. Serve the chicken with the thickened sauce and rice.

Very Berry Salad

Very Berry Salad

2 T. lemon juice

2 T. orange liqueur (recommended: Cointreau)

2 tsp. honey

1 16-ounce container strawberries, trimmed

1 8-ounce container blueberries

1 6-ounce container raspberries

1/4 C. chopped fresh mint leaves

In a small bowl, whisk together the lemon juice, orange liqueur, and honey. In a large bowl combine the berries and the mint. Pour the dressing on top and toss gently.

Yield:  4-6 servings

Calories: 83

Fat: 0g

Fiber: 4g

Red Cherry Smoothie

Red Cherry Smoothie

Red Cherry Smoothie

 

1 cup (120 g) low-fat cherry yogurt

2 cups (150 g) strawberries

1 cup (75 g) red grapes

2 cups (140 g) frozen dark sweet cherries, pitted

1 cup (240 ml) cherry juice

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached.

Carrot and Cheese Muffins

Carrot and Cheese Muffins

¾ C. Self-Rising Flour

¼ tsp. Baking Soda

Pinch Salt

Pinch Paprika

1/3 C. grated Cheddar

1/3 C. freshly grated Parmesan, plus more for topping

2 T. Milk

2 T. Canola Oil

¼ C. plain Yogurt

1 T. Maple Syrup

1 Egg

1 Medium Carrot, finely grated

1 tsp. snipped Chives (optional)

 

Preheat oven to 350.  Line mini muffin pan with 18 paper cups or standard muffin pan with 6 cups.  Whisk flour, baking soda, salt, paprika and cheeses together in a bowl.  Beat milk, oil, yogurt, maple syrup and egg together in another bowl.  Stir wet mixture into dry mixture, just enough to combine, then stir in carrot and chives.  Fill muffin cups almost to the top.  Sprinkle on a little extra parmesan cheese.  Bake mini muffins 14-16 minutes or regular muffins 25-30 minutes.  Muffins should rise and turn golden brown.  Remove from oven and cool 15 minutes, then transfer to wire rack to cool completely.

From Top 100 Finger Foods

 

Yield:

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Angel Hair Pasta – Winter

Angel Hair Pasta – Winter

3/4 lb. capellini or angel hair pasta

1 large can (15-16 oz) whole tomatoes

1 very small Onion, chopped

1-2 cloves garlic, crushed

Extra Virgin olive oil

2 T. Crushed basil leaves

1/4 tsp. Oregano

Salt and Pepper to taste

Imported Romano Cheese

 

Cover the bottom of a medium saucepan with olive oil approximately 1/4inch. Sauté chopped onion, basil and oregano until onion is light golden brown. Add garlic and sauté a minute or two–DO NOT LET GARLIC BROWN. Add crushed tomatoes, salt and pepper, and simmer 20-30 minutes until flavors cook through. Cook pasta according to package directions. Serve with fresh grated Romano.

Shrimp Chowder

Shrimp Chowder

Shrimp Chowder

 

3 Tablespoons light butter spread

1 stalk celery, diced

½ small onion, peeled, halved

1  carrot, halved

1 pinch marjoram

1 pinch ground nutmeg

1 Tablespoon lemon juice

2 cups chicken stock

8 ounces shrimp, uncooked

1 cup milk

 

Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 4. Blend for 10 seconds. Pour into a 4-liter pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.

 

Serving Size: 1 C.

Calories: 140

Fat: 7g

Fiber: 1g

Allspice Wassail Bowl

Allspice Wassail Bowl

 

1 gallon apple cider

1 cup dark brown sugar (packed)

1 can frozen lemon concentrate

1 can frozen orange juice concentrate

1 tbsp whole cloves

1 tbsp allspice

1 tbsp ground nutmeg

24 cinnamon sticks

 

In a large kettle combine the cider, brown sugar, undiluted lemon and orange juices. Tie cloves and allspice in a spice bag or cheesecloth and add it to the cider along with the nutmeg. Cover and simmer for 20 minutes. Remove and discard the bag. Serve hot in mugs with a cinnamon stick in each mug. Serves 24.

Tomato, Cucumber, and Red Pepper Relish

Tomato, Cucumber, and Red Pepper Relish

1 red pepper, seeded and finely diced

1 English cucumber, seeded and finely diced

2 large tomatoes, seeded and finely diced

2 T. olive oil

2 T. balsamic vinegar

1 tsp. dried oregano

Salt and freshly ground black pepper

 

In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

 

Yield:  4 servings

Calories:  101

Fat: 7g

Fiber: 3g

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

4 to 5 pounds baby back ribs

1 teaspoon kosher salt, plus more to taste

¼ cup tamarind paste or concentrate

¼ cup fresh orange juice (from about 1/2 orange)

¼ cup honey, plus more as needed

2 tablespoons soy sauce

¼ teaspoon grated lime zest

1 tablespoon fresh lime juice

1 star anise pod

2 tablespoons neutral oil, such as safflower or canola

4 small shallots, diced (about 1/3 cup)

1 ½ teaspoons grated peeled fresh ginger

2 garlic cloves, grated on a Microplane or minced

Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce. In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside. Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine. Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally. Heat the broiler. Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it’s thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side. Tip: If you’d rather use a slow cooker, add 3/4 cup water to the machine when adding the sauce in Step 4. Cook the ribs on high for 4 to 5 hours or on low for 6 to 8 hours. Remove the ribs, reduce the sauce and broil as described in Step 6.

Haricot Verts Salad, Almonds and Sweet Onion Vinaigrette

Haricot Verts Salad, Almonds and Sweet Onion Vinaigrette

Haricot Verts Salad, Almonds and Sweet Onion Vinaigrette1/2 C. red or white minced onion

2 T. red wine vinegar

1 tsp. dry mustard

1 tsp. salt

2 tsp. sugar (or more)

Freshly ground pepper

1/2 C. extra virgin olive oil

3 C. haricots verts, cut into one inch lengths

1/3 C. toasted almonds

1 medium tomato, peeled, seeded, and diced

1/4 C. sweet onion vinaigrette

8 oz. Tomme de Savoie (cheese), sliced small

 

Put the onion in a saucepan and add three C. cold water. Bring to a boil and drain (well) the onion.) Add the spices and several grinds of pepper (I used seven or eight turns). Blend for several minutes until creamy (I scraped the sides of the blender a couple of times.) Slowly add the olive oil and blend until incorporated. Adjust seasonings as necessary. Makes 1 C. Bring six quarts of water to a rolling boil. Add three T. of salt. Slowly add beans and cook (at a rolling boil) for five minutes. Drain and shock the beans in cold water. Drain well, and toss with the tomato and almonds. Add the dressing and toss. Plate and top with slices of the cheese.

 

Takuan (Pickled Daikon Radish)

Takuan (Pickled Daikon Radish)

Takuan (Pickled Daikon Radish)

 

1 large or 2 small firm daikon radishes (about 2 1/2 pounds), peeled

1/4 C. Hawaiian salt (‘alaea)

1/2 C. rice vinegar

1 1/1 C. sugar

3 or 4 squeezes of yellow food coloring gel (optional)

1 Hawaiian chili pepper (moi), thinly sliced (optional)

 

Cut the daikon into 3/8-inch-thick rounds and toss with the salt. Let sit uncovered at room temperature for 3 hours, then rinse and squeeze out the excess water before packing it into a jar. Meanwhile, combine the vinegar, sugar, food coloring, and chili pepper (if using) in a small, nonreactive saucepan and bring to a boil. Cool the sugar-vinegar sauce to room temperature while the daikon sits. Pour it over the prepared daikon slices in the jar and store in the refrigerator for at least 3 days but preferably a week before serving. This will keep for 2 weeks in the refrigerator.

 

Puff Pastry Pizza Roll

Puff Pastry Pizza Roll

1 sheet of  Puff Pastry (thawed)

Pizza Sauce

Pepperoni

Mozzarella Provolone Cheese

1 egg (lightly beaten)

Dried basil

Heat the oven to 400F and line a baking sheet with parchment paper. Top your puff pastry sheet with pizza sauce, cheese and pepperoni. Fold over one edge and carefully roll the puff pastry and toppings into a log. Brush a little egg over the top and sprinkle on some dried basil.  Using a very sharp knife cut the pizza roll into slices that are about 3/4 inch thick.   Lay the slices on one side on the parchment paper and bake for about 15 minutes.

puff pastry pizza rolls

 Vitamix Pizza Soup

 Vitamix Pizza Soup

Vitamix Pizza Soup

1 garlic clove

½ cup (80 g) onion, peeled, diced

4 (40 g) mushrooms, sliced

½ cup (75 g) green bell pepper, stemmed, seeded, diced

1 Tablespoon olive oil

8 slices (16 g) pepperoni

1½ ounce italian sausage, cooked, drained, broken into small pieces

1½ cup (360 ml) water, or vegetable stock

3 Roma tomatoes, diced

2½ Tablespoon (45 ml) tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon ground black pepper

¾ teaspoon salt

½ cup (55 g) Mozzarella cheese, shredded

2 Tablespoons (10 g) grated Parmesan cheese

 

Sauté garlic, onion, mushrooms, green pepper, and one Roma tomato in the olive oil until tender. Mix pepperoni and cooked sausage together in a small bowl. Set aside. Place water, half of the sautéed vegetable mixture, 2 tomatoes, tomato paste, and seasonings into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1-3 minutes or until heavy steam escapes from the vented lid. Reduce speed to Variable 2 and remove the lid plug. Add remaining half of sautéed vegetables, meat mixture, and cheeses through the lid plug opening. Blend for an additional 5-10 seconds.

French Market Soup Mix

French Market Soup Mix

1 pound dried black beans

1 pound dried great Northern beans

1 pound dried navy beans

1 pound dried pinto beans

1 pound dried red beans

1 pound dried black-eye peas

1 pound dried green split peas

1 pound dried yellow split peas

1 pound dried lentils

1 pound dried baby limas

1 pound dried large limas

1 pound barley pearls

Combine all ingredients into a very large bowl. Divide mixture evenly into 13 (2 cup) containers, and enclose recipe for French Market Soup. Yield: 26 cups mix

French Market Soup

 

1 (2 cup) package French Market Soup Mix
2 quarts water
1 large ham hock
1 (16 ounce) can whole tomatoes, undrained and coarsely chopped

1 1/2 cups chopped onion

3 T. lemon juice

1 chile pepper, coarsely chopped

1 clove garlic, minced

1 1/4 tsp. salt

1/4 tsp. pepper

Sort and wash soup mix; place in a Dutch oven. Cover with water 2 inches above soup mix; let soak 8 hours. Drain soup mix, and return to pan; add 2 quarts water and ham hock. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in tomatoes and next 4 ingredients. Bring to a boil, reduce heat, and simmer, 30 minutes. Remove ham hock; remove meat from bone. Chop meat, and return to soup. Stir in salt and pepper. Yield: 3 quarts.

Vitamix Creamsicle Breakfast Smoothie

Vitamix Creamsicle Breakfast Smoothie

Vitamix Creamsicle Breakfast Smoothie

1 cup (240 ml) coconut water

1 cup (480 g) vanilla yogurt

1 cup (150 g) frozen mango chunks

3 Tablespoons (45 ml) frozen orange juice concentrate

2 cups (260 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute or until desired consistency is reached.

Cheese-Stuffed Bread

Cheese-Stuffed Bread

1 lb round or oval French bread, unsliced

12 oz cheese, shredded or diced

1 oz blue or any soft cheese, crumbled

1/4 cup chopped fresh (or 1-2 TBS dried) herbs (basil, rosemary, oregano, thyme, dill and/or parsley)

1/4 cup green onion, finely chopped

 

With curved knife, remove center from loaf of bread in one piece, leaving 1-inch shell; set aside. In bowl combine cheeses, herbs and onion and mix thoroughly. Spoon about 1/3 mix in bottom of bread shell. Using serrated knife, carefully cut reserved center of bread into 2-inch squares, keeping shape intact. Replace in bread shell. Press remaining cheese into all openings between pieces. Place on baking sheet and heat in 325F oven for 15 minutes or until cheese melts.

 

Greek Flank Steak

Greek Flank Steak

Greek Flank Steak

1 T. fresh oregano, minced

1 tsp. fresh mint, minced

1 tsp. lemon zest, minced

Juice of 1 lemon

1/2 C. olive oil

1/2 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

1 pound flank steak

Combine oregano, mint, lemon zest, lemon juice, olive oil, garlic powder, salt, and pepper. Pour over flank steak, coating all sides, and marinate for 30 minutes to 2 hours.  Oven Instructions: Preheat oven to 450°. Remove flank steak from marinade, discarding marinade. Heat a sauté pan to high heat. Sear flank steak 3 minutes on each side, until you get a nice brown sear. Move flank steak to a roasting pan. Finish flank steak in oven 15-18 minutes to medium doneness. Remove from oven, let rest for 5 minutes. Slice into diagonal strips. Serve with grilled veggies or on a salad with a side of tzatziki sauce. Grill Instructions: Heat grill to 500-550°. Grill flank steak, 7-9 minutes per side for medium doneness. Let rest for 5 minutes.  Slice on the diagonal and serve.

Sunflower Bread

Sunflower Bread

1 package yeast

1/2 C. unprocessed bran

3 C. bread flour

1/4 C. sunflower seeds

1 tsp. salt

1 T. sugar

3 T. molasses

2 T. butter, soft

1 1/4 C. milk, warm

 

Add all ingredients in the correct order for your machine, select white bread and push start.

 

Flamenquines

Flamenquines

Flamenquines

1 pound of 1/2-inch thick boneless pork loin chops (about 5 pork chops)

Salt

Freshly ground pepper

Thin slices of prosciutto ham

2 eggs

1 T. whole milk

11/4 C. almond flour

Olive oil for frying

Mayonnaise for serving

 

Trim excess loose fat from pork chops. Working with 1 pork chop at a time, place between 2 sheets of plastic wrap and pound into a 1/4-inch thick cutlet. Arrange the cutlets on a work surface and season with salt on one side, and pepper lightly on both sides. Cover each cutlet with a slice of prosciutto and roll lengthwise into a cylinder. In a shallow bowl, beat the eggs with the milk. Dip the pork rolls in the egg mixture, then in the almond flour, pressing on them lightly. Transfer to a plate until ready to cook. In a cast iron skillet, heat 1/4-inch of olive oil until shimmering. Test the heat of the oil by dropping a few bits of almond flour into the pan. If it fries up quickly without burning, you are ready to go. Add the pork rolls and fry over moderate heat, rotating every few minutes, until an instant-read thermometer inserted in the center registers 1550, about 5-8 minutes. Transfer the rolls to paper towels, cut once in the center on the diagonal. Serve hot, with a dollop of mayonnaise on the side.

Quick Tuna, Corn and Puff Pastry Pinwheels

Quick Tuna, Corn and Puff Pastry Pinwheels

For the pinwheels:

2 sheets fat puff pastry, thawed

1 (425g) can Tuna in springwater

1 (220g) can unsweetened corn kernels

2 sprigs coriander

1 tsp curry powder

2 tbsp macadamia oil // or other oil

1/4 cup finely grated cheddar

Preheat oven to 200C (180C fan forced, 400F, gas mark 6).

To make the stuffing: drain tuna and corn, place in a bowl. Break up tuna chunks with a fork Add curry powder, finely grated cheddar, and finely chopped whole coriander sprigs. Mix well to combine. Add oil and mix to form a rough paste.

To roll the pinwheels: place puff pastry on a sheet of cling wrap to thaw slightly if yours didn’t come on a sheet of plastic already. When pliable, place half the tuna mixture along the edge of the pastry, leaving about 1 cm gap on either end. Compact the mixture together with your hands. Start rolling up the logs from the filled edge until you have a firm even log.

Using a serated knife, cut the log into 2cm wide slices. Repeat with the second sheet and remaining mixture.

Place slices on a baking paper lined tray and bake in a preheated oven for about 15 minutes, or until golden brown. Remove from oven and allow to cool slightly before serving.

To serve: you can serve these warm or cold with a side of dipping sauce of your choice if you like.

tuna, corn and puff pastry pin wheels

Bone Broth Tomato Sauce

Bone Broth Tomato Sauce

Bone Broth Tomato Sauce

 

1 bay leaf

4 large hothouse tomatoes (approximately 4 C. tomatoes, pureed)

1 T. butter, ghee, or coconut oil

1/2 C. bone broth (flavored or neutral, or stock)

2 cloves garlic, minced or pressed

1 T. dried oregano

2 tsp. dried thyme

2 tsp. dried basil

1 tsp. black pepper

1 tsp. sea salt

 

Put 4 C. of water into a saucepan and bring to a boil. Put another 4 C. of cold water into a large bowl. Make an X cut in the bottom of each tomato (this makes it easier for the skin to come off); put the tomatoes into the boiling water and boil until the skin starts to come off (about 1 minute). Once skin starts to come off, remove tomatoes from boiling water with a slotted spoon and put them into the cold water. (The cold water will make it easier for you to handle them.) Once the tomatoes are cool enough to handle, peel them. Some people recommend that you squeeze the tomatoes to remove the seeds as well. If you like a really smooth sauce or if you have diverticulitis or a related large intestine challenge, this is a good idea for you. Otherwise, you can skip that step.  Put the tomatoes into a food processor with the S-blade or a high-speed blender and puree. Alternatively, you can mash them up with a large fork or potato masher. Add the butter (or ghee or coconut oil) into a medium-sized deep skillet or braising pan (with lid) with the burner on low. With the lid off, heat the butter and add the minced or pressed garlic, oregano, thyme, basil, and black pepper. Allow to heat on low for 2 minutes, until the aromas are released. This releases the medicinal properties of the herbs and spices. Add the pureed tomatoes into the skillet. Now add the sea salt and bay leaf. Put the lid on the skillet and simmer on low for at least 30 minutes. When finished, remove the bay leaf and serve warm.

Grilled Red Onion

Grilled Red Onion

1 large red onion

1 T. olive oil

Salt and pepper

 

Preheat the grill or a grill pan.  Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.

 

Yield:  4 servings

Calories: 47

Fat: 4g

Fiber: .5g

 

Crispy Cheese Stars

Crispy Cheese Stars

Crispy Cheese StarsFlour tortillas

Sliced cheese (cheddar, provolone, or mozzarella)

Chili powder or paprika

2 Star Cookie Cutters, in graduated size

 

Heat the oven to 350°. Use the larger cookie cutter to cut out stars from flour tortillas (about 5 per 10-inch tortilla). It’s easy for kids to do if you use a rolling pin to roll back and forth over the cutter. Bake the stars on a foil-covered cookie sheet for 5 minutes.  Use the smaller cookie cutter to cut out an equal number of cheese stars from the sliced cheese and place them atop the tortilla ones. Bake the stars for 2 more minutes or so until the cheese melts.  Sprinkle the stars with chili powder or paprika and let them cool before serving.

 

Yield:

Calories:

Fat:

Fiber:

Balanced & Bright Jasmine Rice with Seasonal Vegetables, Golden Raisins, and Pistachios

Balanced & Bright Jasmine Rice with Seasonal Vegetables, Golden Raisins, and Pistachios

Balanced & Bright Jasmine Rice with Seasonal Vegetables, Golden Raisins, and Pistachios

 

1 C. uncooked jasmine rice

2 C. bone broth or stock of your choice

 

Dressing ingredients:

1 small shallot

1 clove garlic

2 T. flat-leaf parsley

2 T. red balsamic vinegar

2 tsp. fresh oregano

2 tsp. basil

1/3 C. extra-virgin olive oil

1 tsp. sea salt

1 tsp. black pepper

 

Salad ingredients:

2 C. bite-size pieces of assorted seasonal vegetables of your choice (such as cucumbers, tomatoes, beans, zucchini, peas, cabbage, beets, carrots, radishes, broccoli florets, and so on)

3/4 C. hand-torn seasonal mixed leafy greens, sprouts, and herbs

1/3 C. chopped red, yellow, or white onion or green onions

1/4 C. toasted pistachios, chopped (sunflower seeds and pine nuts are great alternatives)

1/4 C. dried currants

 

Start the day before if you want to soak the rice.  Cook rice per the package directions using bone broth in place of water (1 C. of rice to 2 C. of bone broth will yield 2 C. cooked rice for this recipe). Dressing instructions: Place shallot, garlic, herbs, and vinegar in a blender or food processor, and blend until combined. Add sea salt and pepper. With the blender or food processor running, slowly drizzle in oil. Process dressing until well combined. Salad instructions: Place salad ingredients in a large serving bowl. Assembling the meal:  Drizzle the vegetables in your serving bowl with 3 Tbsp, dressing and toss to coat.

Serve over a bed of your cooked rice. Add additional dressing to individual bowls, to taste.

Cheese & Pesto Spread

Cheese & Pesto Spread

Two_Cheese_Pesto_Spread8oz. Cream Cheese

4 1/2oz. Brie Cheese

1 C. Firmly Packard Basil Leaves

1/2 C. Firmly Packed Parsley Springs

1/2 C. Grated Parmesan Cheese

1/4 C. Pine Nuts (or Walnuts or Almonds)

2 Cloves Garlic, quartered

1/4 C. Olive Oil

1/2 C. Whipping Cream

Crackers or Slices of French Bread

 

Soften Cream and Brie Cheese.  For pesto combine basil and parsley, Parmesan cheese, nuts, garlic and 2 tsp. Oil oil in blender.  Blend with on and off turns until paste forms.  Gradually add remaining oil, blending on low speed until smooth.  Beat cream cheese and Brie together till nearly smooth.  Beat whipping cream until soft peaks form.  Fold whipped cream into cheese mixture.  Line a 4 C. Mold with plastic wrap.  Spread 1/4 of cheese mixture into mold.  Top with 1/3 Pesto mix. Repeat layers.  Top with Cheese mixture.  Chill 6-24 hours.  To serve, unmold on plate.  Remove plastic wrap.  Garnish with fresh basil if desired.

 

ASIAN CHICKEN BONE BROTH

ASIAN CHICKEN BONE BROTH

ASIAN CHICKEN BONE BROTH

4 C. (1 quart) Chicken Bone Broth

3″ length of lemongrass, cut into 1″ pieces

1 small clove garlic, smashed

One handful of shitake mushrooms, sliced

2 scallions, white and green parts, cut into ¥2” pieces

Celtic or pink Himalayan salt

Ground black pepper

2 T. coarsely chopped cilantro leaves

 

Heat the broth in a saucepan over medium heat. Add the lemongrass, garlic, mushrooms, and scallions. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the lemongrass and garlic. Season with salt and pepper. Top with the cilantro.

Eastern European Beef Bone Broth

Eastern European Beef Bone Broth

Eastern European Beef Bone Broth

 

4 C. (1 quart) Beef Bone Broth

1 small clove garlic, smashed

Large handful of shredded cabbage

1 rib celery, diced

1 bay leaf

1 tsp. dried dill

1 peppercorn

Celtic or pink Himalayan salt

 

Heat the broth in a saucepan over medium heat. Add the garlic, cabbage, celery, bay leaf, dill, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, just until the vegetables are tender. Remove and discard the bay leaf, garlic, and peppercorn. Season with salt and serve.

Rice Pilaf

Rice Pilaf

Rice Pilaf

 

1 green onion

1 clove garlic

5 1/2 T. uncooked rice

3 oz. fresh mushrooms

1 tsp. dried parsley

1/2 small onion

3/4 C. vegetable broth

1/4 T. olive oil

 

Wipe mushrooms with damp paper towel and slice; mince garlic and finely chop onion. Heat oil in a nonstick saucepan on medium heat, and sauté onion and garlic until soft, about 2-3 minutes; be careful not to burn. Adjust heat to medium-high, add broth and parsley: bring to a boil. Add rice, return to a boil, then reduce heat to medium: add mushrooms, stir and cover. Simmer 15-20 minutes, or until rice is cooked and water is absorbed. Remove from heat and let stand, covered, another 5 minutes and serve.

POG Juice

POG Juice

POG

1 1/2 C. guava juice, or 3/4 C. guava puree plus 3/4 C. water

1 1/2 C. lilikol (passion fruit) juice

1 C. fresh orange juice

1/4 C. fresh lime juice (optional)

1/4 C. 1:1 Simple Syrup (this page)

Ice, for serving

Orange slices, for garnish

 

Combine the guava juice, liliko‘i juice, orange juice, lime juice (if using), and simple syrup in a large glass measuring C. or bowl. Whisk together and serve over ice. Garnish each glass with an orange slice.

Cinnamon Sugar Chex Mix

Cinnamon Sugar Chex Mix

Cinnamon Sugar Chex Mix

 

2/3 C. sugar (white, granulated)

2 tsp. ground cinnamon

9 C. Chex Cereal

1/2 C. salted butter

1 C. packed brown sugar

1/4 C. corn syrup

1/4 tsp. baking soda

 

Preheat oven to 350. Line a large baking sheet with foil or parchment, and spray with nonstick baking spray, or brush/rub with butter. Combine white sugar & cinnamon in a small bowl, and set aside. Pour cereal into a large, heat-safe bowl, and set aside. In a heavy saucepan over medium heat butter, brown sugar, and corn syrup until the mixture comes to a boil, and let boil for one minute, stirring constantly.  Remove from heat, and stir in baking soda. Pour hot butter/sugar/soda mixture over cereal and stir until cereal is coated. Spread cereal on prepared baking sheet & sprinkle evenly with cinnamon/sugar mixture

Place into hot oven and bake for about 5 minutes, then flip and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container

Cracked Wheat Bread

Cracked Wheat Bread

1 1/4 C. Boiling water

3/4 C. Cracked wheat

1 1/2 tsp. Salt

1/4 C. Brown sugar

2 T. Dried milk

2 T. Oil

3/4 C. Whole wheat flour

2 C. Bread flour

2 tsp. Yeast

 

Pour boiling water on cracked wheat, stir and let sit until lukewarm. Add cracked wheat and remaining ingredients in order recommended by bread machine manufacturer. Use “basic” bread cycle.