Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

2 (8-ounce) packages of low-fat cream cheese, softened

1 package ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

5 to 7 strips bacon, cooked and crumbled

¼ C. Green Onions or 1/3 C. Chives, optional

 

Mix all of the ingredients except V2 cup cheddar cheese together with a mixer until they are incorporated. Mold into a ball and wrap in plastic wrap to store. When ready to serve, roll the cheese ball in the remaining k2 cup cheese to coat. Serve with assorted crackers. Makes 1 ball, enough to serve 8 as an appetizer.

Asiago-Pepper Puff Ring

Asiago-Pepper Puff Ring

6 T. butter

1/2 tsp. pepper

1 C. all-purpose flour

4 large eggs

3/4 C. (3oz.) shredded asiago cheese

In a 3- to 4-quart pan, combine 1 C. water, butter, and pepper; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. Stir in shredded asiago cheese.  To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; stir in shredded asiago cheese, do not overmix. On a buttered 12- by 15-inch baking sheet, drop eight equal portions (about 1/3 C. each) of asiago-pepper dough, side by side with edges touching, in an 8-inch circle. Sprinkle with another 1/4 C. shredded asiago. Bake in a 375° regular or convection oven until browned, 40 to 50 minutes. Pierce each puff in several places with a wooden skewer and return to oven. Bake until well browned and crisp, 5 to 7 minutes longer. With a spatula, slide ring off pan. Serve hot, breaking off puffs to eat.

 

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Best Chicken Fried Rice Without a Wok

Best Chicken Fried Rice Without a Wok

How To Make the Best Chicken Fried Rice Without a Wok

1 cup long-grain white rice

1 3/4 cups water

1/2 teaspoon kosher salt

1 tablespoon unsalted butter or vegetable oil (optional)

For the chicken:

12 ounces boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon tamari or soy sauce

1 teaspoon rice vinegar

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Asian sesame oil

 

4 tablespoons canola or other neutral-flavored oil, divided

2 teaspoons minced (not grated) fresh peeled ginger (from a 1-inch piece)

Pinch red pepper flakes

1/2 cup diced carrots

1/2 cup fresh or frozen peas

1/2 cup fresh or frozen corn kernels

1/4 cup thinly sliced scallions

1 tablespoon tamari or soy sauce

1 teaspoon Asian sesame oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 large egg, beaten

1/4 cup roasted peanuts or cashews (optional)

 

Rinse the rice. Rinse the rice in a fine-mesh strainer under cold running water to remove any starch on the outside of the rice; set aside to drain. Add the rice, salt, and butter to boiling water. Bring the water to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice, salt, and butter or oil if using, and return to a simmer. Cover and reduce the heat to low. Do not remove the lid while the rice cooks because steam escapes and this will change the cooking time. Check the rice after 18 minutes. Check the rice after about 18 minutes. The rice is finished when firm but not crunchy. The grains may stick together but should not be gummy. If there is any excess water in the bottom of the pan, tilt the pan to drain it off. Turn off the heat, cover again, and let stand for 3 minutes. Fluff the rice with fork and spread on a baking sheet. Uncover and fluff the rice with a fork. Transfer to a baking sheet, spread it out into an even layer, and refrigerate while you prepare the rest of the ingredients, at least 30 minutes. (Alternatively, if you prefer chewier fried rice, refrigerate overnight.) Measure and set out the ingredients. Before beginning to stir-fry, cut and measure all of the ingredients. Use your fingers or a fork to break up any large clumps of rice. Arrange ingredients in order of use next to the stovetop. Marinate the chicken in soy sauce, rice vinegar, black pepper, and sesame oil for 5 to 10 minutes. Combine all the ingredients for the chicken together in a medium bowl. Set aside to marinate for 5 to 10 minutes. Cook the chicken for 6 to 8 minutes. Heat 2 tablespoons of the oil in a 12-inch or larger stainless-steel skillet over medium-high heat until shimmering. Add the chicken and cook until browned and cooked through, 6 to 8 minutes. Remove chicken to a plate. Increase the heat. Increase the heat to high and return the skillet to the burner. Add another 1 tablespoon of oil. Add 1 tablespoon of the oil, pick up the pan, and carefully swirl it to coat the bottom and sides. (If the oil smokes immediately when added, your pan is too hot. Take the pan off of the burner and let it cool for a few minutes. Once cool enough to handle, wipe the oil out with paper towels and start again.) Stir-fry the ginger and red pepper flakes for 10 seconds. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds.

Stir-fry the carrots for 1 minute. Add the carrots and stir-fry until bright orange, about 1 minute. Stir-fry the peas and corn for 30 seconds. Add the peas and corn and stir-fry until heated through, about 30 seconds.

Add the last of the oil. Drizzle in the remaining 1 tablespoon of oil. Stir-fry the rice and green onions for 2 minutes. Add the rice and scallions, then stir-fry for 2 minutes. Break up the rice with the spatula until the rice is heated through and combined with the vegetables. Stirring with a thin metal spatula will help but expect some of the rice to stick to the pan since you are not using a wok or nonstick pan. Season the rice with soy sauce, sesame oil, salt, and pepper and stir-fry 10 seconds. Drizzle the tamari or soy sauce and sesame oil around the edge of the skillet. Sprinkle the salt and pepper over the rice and stir-fry until the seasonings are completely incorporated, about 10 seconds. Lower the heat, push the rice to one side, and scramble the egg. Lower the heat to medium. Use the spatula to push the fried rice to one side of the skillet. Pour the beaten egg into the empty space and scramble until cooked. Toss the egg with the rice. Add the chicken and nuts. Return the cooked chicken to the rice, add the nuts if using, and stir to combine.

Arugula Salad with Shaved Manchego

Arugula Salad with Shaved Manchego

1 to 2 tsp. honey

2 T. white balsamic or white-wine vinegar

2 T. olive oil

Coarse salt and ground pepper

2 arugula, (about 1 lb. total), well rinsed, thick stems removed

1/4 C. oil-packed sun-dried tomatoes, drained and thinly sliced

4 oz. Manchego cheese

 

In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper. Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among four serving plates; top with remaining Manchego. Serve immediately.

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

1 T. cooking oil

4 oz. dry (Spanish) chorizo

1 yellow onion

3 cloves garlic

2 cups dry pinto beans

2 bay leaves

freshly cracked pepper

3 cups reduced sodium chicken broth

15 oz. can diced tomatoes

 

Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the “less” temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges. While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent. Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.  Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes. Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally (you’ll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid).  Once the pressure has released, open the steam valve, and then remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.

Press the cancel button to cancel the “keep warm” function, then press the Sauté button and use the Adjust button to select the “normal” heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened. Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.

Artichoke Potato Salad

Artichoke Potato Salad

2 lbs red potatoes, cooked and cubed

1 (14 oz. ) can artichoke hearts, drained, rinsed, drained again and quartered

1 small red onion, chopped

1 1/2 C. cubed brick cheese or monterey jack cheese

1/2 C. crumbled blue cheese

3/4 C. vegetable oil

1/4 C. red wine vinegar or cider vinegar

2 garlic cloves, minced

1 tsp. dried rosemary, crushed

1 tsp. dill weed

1/2 tsp. salt

1/4 tsp. pepper

 

In a large bowl, combine potatoes, artichokes, onion and cheeses. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, rosemary, dill, salt and pepper; shake well. pour over potato mixture; toss to coat.

 

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Artichoke Dip Turns Entree

Artichoke Dip Turns Entree

1/2 to 1 C. shredded Parmesan cheese

1/3 C. mayonnaise

1/4 C. milk

3/4 C. finely diced onions

1 (10-3/4 oz.) can condensed cream of chicken soup, undiluted

2 or 3 dashes of Tabasco, optional

1 lb. boneless & skinless chicken breast, cooked & cut into strips

1 (14 oz.) can quartered artichokes, drained & sliced

1 (2 oz.) jar sliced pimentos, drained

1 C. dried bread crumbs or crushed seasoned croutons

1 T. butter, melted

 

Preheat oven to 375 degrees. Spray a 2-quart casserole with no-stick cooking spray. Combine cheese, mayonnaise, milk, onion, soup, and Tabasco in a large bowl and mix well. Gently stir in chicken, artichokes, and pimentos. Transfer mixture to prepared baking dish. Combine breadcrumbs and butter in a small bowl. Sprinkle mixture over chicken and artichoke mixture. Bake for 30 to 40 minutes, or until mixture is bubbling hot and topping is golden brown.

 

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Artichoke Cream

Artichoke Cream

10 whole artichokes

2 T. roasted garlic

1 T. minced shallots

1 T. extra virgin olive oil

4 C. vegetable stock or chicken stock

2 oz. unsalted butter

3 oz. heavy cream

sea salt & freshly ground black pepper to taste

 

Remove all of the hard outer leaves and core from the artichoke and place in cold water with the juice from 1 lemon. (Be sure to remove all hair and fibers). In a large frying pan, heat olive oil over medium heat. Add the garlic and shallots and cook, stirring frequently for about 4 minutes. Add the artichokes and the stock, bring to a low boil, reduce heat to low and cook for 20 minutes. Once artichokes have cooked and are tender, place in the blender and add butter, heavy cream, salt and pepper. Blend until smooth, and pass through a strainer. Serve on your favorite pasta or as a dipping sauce for your favorite bread

Artichoke and Walnut Pesto Pasta

Artichoke and Walnut Pesto Pasta

Coarse salt

1 lb. penne rigate pasta

4 oz. walnut pieces, toasted (about 1/3 C.)

1 15oz can artichoke hearts, drained

1 large garlic clove, cracked away from the skin

Zest of 1 lemon

a handful of fresh flat-leaf parsley leaves

1/2 C. grated Parmigiano-Reggiano

Coarse black pepper

1/4 tsp grated or ground nutmeg

1/3 C. extra-virgin olive oil

3 C. coarsely chopped arugula or baby spinach leaves.

 

Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook al dente. In the bowl of a food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the EVOO in a slow stream until the pesto forms. It should be thick and paste like in consistency. Place the pesto in the bottom of a large serving bowl. Drain the pasta and add the hot pasta to the bowl. Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto. Adjust the salt and pepper to serve.

 

 

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RHUBARB SUNDAES

RHUBARB SUNDAES

RHUBARB SUNDAES

 

3 rhubarb stalks, finely chopped (about 2 cups)

Pinch of kosher salt

1/2 teaspoon pure vanilla extract

1   cinnamon stick

2  tablespoons honey

Juice of 1/2 lemon

Vanilla ice cream, for serving

Mint leaves, for serving (optional)

Sugar cones, for serving (optional)

 

Preheat the oven to 325°F. Combine the chopped rhubarb, salt, vanilla, cinnamon stick, honey, and lemon juice in a baking dish or small ovenproof saucepan. Toss the ingredients to combine and cover the dish or pan with a lid. Bake for 30 minutes, until slightly thickened and fragrant. Remove the chutney from the oven and set it aside to cool. Top scoops of vanilla ice cream with warm or room-temperature rhubarb chutney, and, if desired, add a few fresh mint leaves and a little cone hat to each serving. Refrigerate extra chutney in an airtight glass jar and enjoy within 1 week.

Ghostly Pancakes

Ghostly Pancakes

 

Your favorite pancake batter (or simple recipe below)

Chocolate Chips (blueberries, raisins or craisins can be used as well)

 

Spread pancake batter in blobs on griddle heated on medium-high heat. Don’t worry too much about the shapes, just make sure they aren’t circles. Place two chocolate chips, pointy side down, on the pancakes for eyes and another chocolate chip for the mouth. Cook until bubbles form, flip pancake and cook for an additional 30 seconds-1 minute on the other side. Remove from pan and serve!

 

Basic Pancake Batter

 

2 c. sifted all-purpose flour

3 tsp. baking powder

1 tsp. salt

2 T.p. sugar

1 egg

1 1/2 c. milk

3 T.p. oil

 

Mix all together. Pour 3 T. batter in skillet. Brown on both sides until batter is done.

 

Artichoke and Tomato Salad

Artichoke and Tomato Salad

1 can artichoke hearts, drained and quartered

1 C. Italian salad dressing

1 pint grape tomatoes, washed

1/2 cucumber, peeled, seeded, chopped

1/4 red bell pepper, seeded and chopped

1/4 green bell pepper, seeded and chopped

2 to 4 thinly sliced green onions, optional

5 or 6 basil leaves, stacked, rolled and sliced

Salt and pepper

Lettuce torn into bite size pieces

Combine artichokes and half of the salad dressing in a bowl and toss well. Cover and marinate in the refrigerator for 2 to 24 hours.  One hour before serving, remove artichokes from the refrigerator and stir in the cucumber, bell peppers and onions if using. Toss well.   Line a platter with the lettuce and spoon the artichoke mixture over the lettuce.   Cover the salad with remaining tomatoes. Drizzle lightly with salad dressing and serve remaining dressing on the side. Serve with a slotted spoon. Serve with crusty bread.

triple berry crème fraiche cake

triple berry crème fraiche cake

triple berry crème fraiche cake

 

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. kosher salt

1 cup granulated sugar

1/2 cup (4 oz) creme fraiche (can substitute sour cream)

3 large eggs

1 tsp. vanilla extract

zest of 1 lemon

1/2 cup neutral oil, such as canola oil

2 cups mixed berries, fresh or frozen (raspberries, blueberries, blackberries)

lemon glaze

 

1/4 cup confectioners’ sugar

2 tsp. lemon juice

 

Preheat oven to 350°F. Butter a 8-inch x 4- inch loaf pan, line it with parchment paper and set aside. In a large mixing bowl, whisk together flour, baking powder and salt. In another large bowl, whisk together sugar, creme fraiche, eggs, vanilla and lemon zest until very well blended. Slowly mix dry ingredients into the wet ingredients, whisk until completely combined, then fold in oil with a rubber spatula until well mixed. Fold in berries, pour batter into prepared pan and smooth top. Bake about 65 minutes, or until top is golden and a toothpick inserted into the center comes out clean. While cake bakes, prepare lemon glaze. In a small bowl, whisk together confectioners’ sugar and lemon juice until no lumps remain and set aside. When cake is done, let cool in pan for 10 minutes, then invert and place on a cooling rack. While cake is still warm, use a pastry brush to gently brush the cake with the glaze until tops and sides are completely covered. Let cool then enjoy!

Monster Mouth Pasta Shells

Monster Mouth Pasta Shells

 

1 tsp. vegetable oil

1 medium onion, chopped

4 slices bacon, chopped

1 pound ground beef

2 medium plum tomatoes, seeded and chopped

1/2 tsp. salt

1/4 tsp. black pepper

4 slices American cheese, chopped

1/2 package (12 ounces) jumbo pasta shells (about 18 shells), cooked and drained

baby carrots, olives, red bell pepper, small pickles and cheese slices for decoration

 

Preheat oven to 350 degrees. Lightly grease 13×9 inch baking dish.  Heat oil in large skillet over medium heat. Add onion and bacon. Cook until onion is tender. Add beef, then cook and stir about 5 minutes or until beef is no longer pink. Stir in tomatoes, cheese, salt and black pepper. Spoon mixture into cooked shells, then place in prepared baking dish.  Cut carrots into very thin strips. Cut small slit in each olive and poke one end of thin carrot strip into each olive for “eye.” Cut red bell pepper into fang shapes. Slice pickle lengthwise to make tongue shape. Cut cheese slice into zigzag pattern for teeth.  Bake 3 to 5 minutes or until hot and remove from oven.  Decorate as desired with olive and carrot eyes, bell pepper fangs, pickle tongue and cheese teeth. Serve immediately.

Artichoke with Garlic-Chive Sauce and Spring Greens

Artichoke with Garlic-Chive Sauce and Spring Greens

While artichokes can be enjoyed just about any time of year, they offer extra pleasure during springtime when served with young garlic, fresh chives, and baby mixed greens. This recipe can be doubled and made a day ahead, making it easy to host a large number of guests. While this artichoke and shrimp dish can be shared as an appetizer, this combination also offers a light yet satisfying lunch when served with fresh bread and orange slices.

 

6 large shrimp

1 large fresh artichoke

3 T. lemon juice

2 C. mixed baby spring greens

Garlic-Chive Sauce

 

In a small saucepan, bring about 1 1/2 C. water to a boil, then reduce the heat. Add the shrimp and simmer 7-10 minutes, or until the shrimp are pink. Drain the shrimp and set aside until cool enough to handle. Peel the shrimp, remove the veins, and rinse under cool water. Transfer to a small bowl, and drizzle each shrimp with 1 T. of the Garlic-Chive Sauce. Cover with plastic wrap, and refrigerate until ready to use.  Cut the stem from the artichoke and trim the pointed ends until the leaves are 1 inch to 1 1/4 inches long. Place the artichoke in a small saucepan with about 1 1/2 C. water and the lemon juice. Cover and simmer 20-30 minutes, or until the leaves move easily when pried with a fork. Remove the artichoke from the saucepan, open the middle, then remove the choke with a tsp. or fork and discard. Place the artichoke on a small plate and refrigerate until ready to use.  Arrange the greens on a plate, place the artichoke on the greens then place the shrimp in the crevices between the artichoke leaves. In a blender, whir the Garlic-Chive Sauce 10 seconds, then pour over the greens or pour into a small dipping bowl or pitcher to pass for individual servings. Serve immediately.

 

Garlic-Chive Sauce

 

2 T. lemon juice

1/4 C. extra virgin olive oil

1 T. lemon zest

1/4 tsp. ground red pepper

4 cloves garlic, minced

1 tsp. dehydrayed onion flakes

2 T. fresh lemon thyme leaves

3 T. chopped fresh chives

1 tsp. grated parmesan cheese

1/2 tsp. salt

 

In a blender, mix the lemon juice and oil to form a creamy sauce. Add the lemon zest, red pepper, garlic, onion flakes, lemon thyme, chives, cheese and salt, and blend 2-3 minutes.

 

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Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

2 3/4 cup all-purpose flour, plus more for dusting pans

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cups unsalted butter

1 3/4 cups white granulated sugar

3/4 cup milk

6 large egg whites

2 teaspoons pure vanilla extract

1/2 cup roasted rhubarb (recipe follows)

 

Preheat oven at 350 degrees F and grease a 13×9-inch baking pan. Line with parchment paper and set aside. In a medium bowl, add the flour, baking powder and salt. Whisk until combined. Set aside. In a large bowl, combine sugar and butter and beat until light and fluffy with a hand mixer. In a small bowl, combine in the milk, egg whites, vanilla extract and 1/2 cup rhubarb puree and whisk until combined.  Add the dry ingredients into the butter and sugar mixture, in parts. Slowly add in milk/egg/rhubarb mixture and continue stirring until combined. Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a knife inserted into the center comes out clean. Allow the cake to cool to room temperature. Top with Crème Fraiche Frosting and sprinkles!

Frankenstein Tamale Pie

Frankenstein Tamale Pie

1 T. vegetable oil

1/2 C. chopped onion

1/3 C. chopped red bell pepper

1 clove garlic, minced

3/4 pound ground turkey

3/4 tsp. chili powder

1/2 tsp. dried oregano leaves

1 can (14 1/2 ounces) Mexican type stewed tomatoes, undrained

1 can (15 ounces) chili beans in mild chili sauce, undrained

1 C. corn

1/4 tsp. black pepper

1 package (8 1/2 ounces) corn muffin mix plus ingredients to prepare mix

2 C. Taco flavored shredded cheese, divided

green and red bell pepper, pickle slices, pimiento pieces, chopped onion, chopped black olives and carrots for decoration

 

Heat oil in large skillet over medium heat. Add onion and bell pepper, then cook until crisp tender. Stir in garlic. Add turkey and cook until turkey is no longer pink, stirring occasionally. Stir in chili powder and oregano. Add tomatoes with juice and cook for 2 minutes, breaking up tomatoes with spoon while stirring. Stir in beans with sauce, corn and black pepper, then simmer 10 minutes or until liquid is reduced by about half.  Preheat oven to 375 degrees. Lightly grease a 1 1/2 to 2 quart casserole dish. Prepare corn muffin mix according to package directions and stir in 1/2 C. cheese. Spread half of turkey mixture in prepared casserole; sprinkle with 3/4 C. cheese. Top with remaining turkey mixture and 3/4 C. cheese. Top with corn muffin batter. Decorate with assorted vegetables to make monster face.  Bake 20 to 22 minutes or until light golden brown.  NOTE: If desired, you can make this pie cute instead of creepy by creating a simple Jack O Lantern face with bell pepper cutouts.

Arabian Coffee

Arabian Coffee

1/2 liter (about 1 pint) water

3 tablespoons coffee

3 tablespoons (or more) sugar

1/4 teaspoon cinnamon

1/4 teaspoon Kardamom

1 teaspoon vanilla or vanilla sugar

 

Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

 

Yield:

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Red Pepper and Feta Amuse-Bouche

Red Pepper and Feta Amuse-Bouche

Red Pepper and Feta Amuse-Bouche

2 large red bell peppers

1–2 tablespoons olive oil

2 tablespoons finely chopped garlic

2 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper

3–4 ounces feta cheese, thinly sliced

 

Cut about {1/2} inch from the tip and tail of the bell peppers and remove the seeds. Slice the peppers in half lengthwise and then cut each half into thirds or quarters, making relatively flat slices. Warm the oil in a skillet over low heat. Add the peppers and cook over low heat for 10 to 15 minutes on each side. This long, slow cooking allows the sugars in the peppers to caramelize. Try not to let the peppers burn or even brown too much. If they start to brown or stick, reduce the heat and add more oil if necessary. Flipping them periodically also helps slow the cooking process. When they are done, the peppers should be cooked just enough to be soft and sweet throughout, but al dente enough to hold their shape. Transfer the pepper slices to a plate and toss with the garlic, parsley, and a pinch of salt and black pepper. Don’t use too much salt, as the feta is salty. Arrange the peppers faceup on the plate, placing any bits of parsley and garlic left on the plate onto the pepper slices. Top each pepper with a thin slice of feta. Serve warm or at room temperature.

Instant Pot White Bean Salad with Skewered Shrimp

Instant Pot White Bean Salad with Skewered Shrimp

Instant Pot White Bean Salad with Skewered Shrimp

2 C. dry great northern beans

16 C. water, divided

24 shrimp, peeled and deveined

Salt and pepper to taste

2 Roma tomatoes, chopped

1 avocado, diced

½ C. freshly chopped parsley

¼ C. freshly chopped basil

2 T. extra-virgin olive oil

1 T. rice vinegar

 

Rinse uncooked beans. Be sure to pick out any little stones that may be present. Add prepared beans to the Instant Pot along with 8 C. water. Let beans sit for 30 minutes to rehydrate. Drain beans and add another 8 C. clean water to them.  Secure lid on Instant Pot and pressure cook beans on high for 10 minutes. Allow pressure to release naturally. Test beans to make sure they are tender; if not, pressure cook for an additional 5 minutes. Place six shrimp on each of four skewers (arrange so the shrimp lay flat on skewer). Salt and pepper shrimp, then grill on both sides until fully cooked. Set aside until ready to use. To make salad, drain and rinse cooked beans in cold water until cooled completely. Place in large bowl along with tomatoes, avocado, parsley, basil, extra-virgin olive oil, and rice vinegar. Gently toss everything together. Don’t smash avocado. Salt and pepper to taste. Divide between four plates. Top with grilled shrimp skewers.

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Turkey

22 lb. Whole Turkey

2 C. low-sodium chicken broth

1 tsp.  chopped fresh thyme

1/2 tsp.  dried sage

2 C. low-sodium chicken broth

Salt and pepper to taste

 

Apricot Glaze

1 C. apricot nectar

1 C. apricot preserves

2 T. minced fresh ginger root

1 T. honey

 

Herb Butter

3/4 unsalted butter, softened

3 T. chopped fresh sage

11/2 tsp. salt

1 tsp. ground black pepper

 

Onion Mixture

2 T. unsalted butter

3 onions, thinly sliced

6 oz. thinly sliced shallots

 

Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 C. s, about 15 minutes.  Blend 3/4 C. unsalted butter at room temperature, 3 T. chopped fresh sage, salt, and pepper in small bowl. Set aside. Melt 2 T. unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; sauté until very soft and light brown, about 20 minutes. Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C). Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer. Add onion mixture, 1 C.  broth, thyme, and 1/2 tsp. chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 C. apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into thickest part of thigh registers 180 degrees F (80 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy. Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 C.  pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil.  Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

prosciutto apple and sage butter chicken with cider pan sauce

prosciutto apple and sage butter chicken with cider pan sauce

prosciutto apple and sage butter chicken with cider pan sauce

 

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

4 teaspoons apple butter

1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese

8 thin slices prosciutto

2 small shallots, halved

4 garlic cloves, smashed

1-2 Honeycrisp apples, cut into 10-12 wedges

1 sprig fresh rosemary

2 sprigs fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons salted butter

12 fresh sage leaves

1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/2 cup apple cider

 

Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp. apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve alongside rice pilaf. Enjoy!

Apple-Spice Dump Cake

Apple-Spice Dump Cake

1 can apple pie filling (21 oz)

1 box spice cake mix (18 oz)

1 C. melted margarine or butter

1/2 C. chopped walnuts or pecans

 

Preheat oven to 350 degrees.  Pour pie filling into greased 9 x 13-inch pan.  Sprinkle dry cake mix over filling.  Pour melted margarine over cake mix and top with nuts.  Bake for 30 to 40 minutes.

 

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Two Roast Chickens

Two Roast Chickens

Two Roast Chickens

2 whole fridge-cold chickens

1.5 lb. baby red potatoes

2-3 large sweet apples

2 medium onions

1/2-1 cup fresh cranberries

1/4 cup butter

3 T. avocado oil

1/4-1/3 cup maple syrup (amount will depend on sweetness of apples and how much you like cranberries)

sea salt

pepper

fresh thyme

 

Preheat oven to 450 F. Wash and dry potatoes and apples, no need to peel either. Peel onions. Cut potatoes and apples and onions into 2″ squares (remove apples’ cores). Add all fruits and vegetables to the bottom of the roasting pan making sure they cover the whole bottom but only in one layer (as shown in photo above). Add salt, pepper, 1 T. of olive oil and maple syrup to fruits and vegetables and mix well with your hands to make sure all are covered in marinade. Then redistribute again to form an even layer. Spread thinly cut up butter all over the place and place roast rack on top. Wash and paper towel dry chickens, hold over roasting pan and use your hands to cover each chicken with 1 T. of olive oil while excess drips into roasting pan. Salt and pepper chickens generously all around and place on roasting rack, then add thyme all over the place. Place roasting pan with both chickens on the middle shelf in the oven, immediately reduce heat to 400F (<- VERY IMPORTANT!!) and roast for 20 minutes per pound (450g) plus an additional 20 minutes. Once out of the oven, let rest for at least 10 minutes before cutting into it.

Applesauce-Bran Cereal Muffins

Applesauce-Bran Cereal Muffins

3/4 C. all-purpose flour

2 tsp. baking powder

1 C. raisin bran cereal

1/2 C. low-fat milk

1/4 C. unsweetened applesauce

1 egg

2 T. vegetable oil

 

Preheat oven to 400 degrees.  Line muffin pan with paper muffin cups.  Combine flour, baking powder, and cereal in mixing bowl.  Add milk, and let stand 3 minutes.  Stir in applesauce, egg, and vegetable oil.  Batter will be lumpy.  Spoon batter into lined muffin pan, filling each cup two-thirds full.  Bake 15 to 20 minutes, or until golden brown.

LTS Cream of Anything Soup Mix

LTS Cream of Anything Soup Mix

LTS Cream of Anything Soup Mix

 

2 C. non-fat dried milk powder

1 1/2 C. cornstarch

1/2 C. chicken, beef, or veggie bouillon

1/2 C. dried minced onions

2 tsp. dried basil

2 tsp. dried thyme

1 tsp. dried parsley

1 to 1 1/2 tsp. black pepper

 

Mix together in a large bowl.  Pour into lidded container.  For the equivalent of one can of condensed cream soup, mix 1/3 C. mix with 1 1/4 C. cold water.  Cook until thickened.  Add additional ingredients as desired. For cream of mushroom, add 1/4 C. chopped fresh, canned or freeze dried mushrooms. For cream of celery, add 1/4 C. of freeze dried celery, etc.

Applesauce with Dried Cranberries

Applesauce with Dried Cranberries

2 1/4 lb. large McIntosh apples-peeled, quartered and cored

2 T. fresh lemon juice

Three 1-by-3-inch strips of lemon zest

1/2 C. sugar

1/2 C. sparkling apple cider

1/2 C. dried cranberries

 

In a large saucepan, bring the apples, lemon juice and zest, sugar, sparkling cider and cranberries to a boil. Cover and simmer over moderately low heat until the apples soften, 20 minutes; stir to break up the apples slightly. Transfer to a bowl; discard the lemon zest. Serve warm or at room temperature. Make Ahead: The applesauce can be refrigerated for up to 1 week.

 

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Honey Roasted Figs and Chicken

Honey Roasted Figs and Chicken

Honey Roasted Figs and Chicken

2-3 lb. bone-in, skin-on chicken thighs (6 to 8)

1 tsp. salt divided

1 tsp. pepper divided

2 T. olive oil

2 T. red wine vinegar

1/4 cup water

1/4 cup honey

pinch red pepper flakes

1 tsp. cornstarch

1 large white onion thinly sliced

2 large shallots thinly sliced

8 cloves garlic whole

2 T. fresh oregano leaves chopped, plus 2 T. whole leaves

8 fresh figs

 

Preheat oven to 400°F. In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch. Set aside. Sprinkle chicken on both sides with salt and 1/2 teaspoon black pepper.

Heat a heavy 12 or 14 inch cast iron or ovenproof frying pan over medium-high heat until hot. Add oil and place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 4 minutes more. Transfer chicken to a plate and set aside. Discard all but 2 tablespoons of fat from frying pan, reduce heat to medium, and cook onions, shallots until translucent, 5 minutes. Add whole garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining black pepper. Cook until mixture thickens, 1 to 2 minutes. Fry Pan Roasting: Set chicken skin side up in frying pan and add quartered figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. 9×9” Baking Dish: If doubling, use 13×9” baking dish. Pour onion, shallot sauce mixture on bottom of baking dish. Set chicken skin side up on top of onion shallot sauce mixture and add arrange quartered figs around chicken. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. Notes: With using fresh figs, trim stems, halve (quarter if large).  If using dried: Re-constitute by covering in boiling water by 1 inch and steep for 30 minutes, covered. Drain and use.

Applesauce on a Stick

Applesauce on a Stick

1/2 cup unsweetened pineapple juice

3 medium apples unpeeled cored and cut up

1/4 teaspoon cinnamon

1/2 cup dark raisins

1 tablespoon sugar or to taste

Popsicle sticks

 

Process apples, juice, cinnamon and raisins in blender or food processor until smooth; add sugar to taste. It will taste less sweet when frozen. Spoon into 3-4 ounce paper or plastic cups or frozen sucker molds. Place in freezer. When partially frozen, insert a stick in each cup and finish freezing.

 

Yield:

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Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

1 tablespoon oil optional.

1 pound flank steak cut into thin strips

2 teaspoons freshly grated ginger

1 tablespoon garlic

1/3 cup reduced sodium soy sauce

2/3 cup pineapple juice

1 teaspoon red pepper flakes

1/4 cup honey or brown sugar

2 tablespoons cornstarch

 

Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick). If you want to sear your meat, turn your Instant Pot to sauté. Once it reads “HOT,” add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and sauté until JUST browned. About 2 minutes. Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot.  Put lid on Instant Pot and turn vent knob to the sealed position.  Hit manual (you will have to first turn the Instant Pot OFF from Sauté function) and then adjust the cook time by using the plus or minus buttons to 3 minutes.  After cook time has elapsed, let rest 5-10 minutes and then do a quick release.  Turn Instant Pot back to sauté. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes.  Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired.

 

It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger and red pepper flakes in Instant Pot and cook on high for 8 minutes. Follow instructions for adding cornstarch slurry as written.

If you do not want to use honey, brown sugar can be substituted.

Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar.

If your flank steak is frozen in strips, increase cook time to 10 minutes.

Adjust amount of red pepper flakes based upon how much spice you like.

To cook rice while cooking the beef, follow these steps:

Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce.

Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).

Place a 7 cup oven safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock).

Close the instant pot and turn valve to sealed. Cook on high pressure for 3 minutes.

Let pressure release for 10 minutes and then open the Instant Pot.

Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs.

Apple Smiles

Apple Smiles

1 red apple

1/4 to 1/3 C. soft cheese, Tillamook® Cheese spread or peanut butter

jicama (about 32 1⁄2 inch cubes)

Using two slices of apple, spread cheese or peanut butter on one side of each apple slice. Place four jicama cubes on the cheese side. Put the other apple slice, cheese side down, on top of the jicama cubes. The peelings should both face the same way, making the lips. The jicama cubes are the teeth.

 

Yield:

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Sheet Pan Salmon with Capers & Lemon

Sheet Pan Salmon with Capers & Lemon

Sheet Pan Salmon with Capers & Lemon

1/3 cup chopped capers

2 tablespoons thyme leaves

1 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

1/4 cup olive oil, divided

6 salmon fillets (approx. 800 g total)

1 lb asparagus, trimmed

1 pinch each of salt and pepper

4 russet potatoes, thinly sliced

2 cloves of garlic, minced

1 lemon, thinly sliced

 

Preheat oven to 425°F. In large dish, combine capers, thyme, lemon zest and juice and 1⁄4 cup olive oil. Add salmon and coat well with caper mixture; set aside. In large bowl, toss asparagus with 1 T. olive oil; season with salt and pepper and set aside. In large bowl, toss potatoes with garlic and remaining 2 T. olive oil; season with salt and pepper. On baking sheet, arrange potatoes in a layer over two-thirds of the sheet. Place salmon on potatoes; top with caper mixture and lemon slices. Place asparagus on empty side of baking sheet and bake for 15 minutes. Test Kitchen Tip: Feel free to swap in your favorite sustainable fish for this recipe. You will have to adjust your cooking time depending on the thickness of your fillets.

Spanakopita with Fresh Herbs and Wild Greens

Spanakopita with Fresh Herbs and Wild Greens

Spanakopita with Fresh Herbs and Wild Greens

2 tablespoons olive oil

2 cups chopped onion, leeks, scallions, or a combination

2 pounds greens, chopped into bite-size pieces

Salt

4 eggs, beaten

2 cups cottage cheese or ricotta cheese

1{1/2} cups crumbled feta cheese (about {1/2} pound)

1 head garlic, cloves peeled and chopped

{1/2} cup chopped fresh basil

{1/2} cup chopped fresh parsley

2 tablespoons chopped fresh oregano

Freshly ground black pepper

{3/4} cup (1{1/2} sticks) butter, melted

1 (1-pound) package frozen phyllo dough, defrosted

Ground paprika, dried chives, dill seeds, or fennel seeds (optional)

 

Preheat the oven to 375°F (190°C). Warm the oil in a large soup pot over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Add the greens in several layers, salting lightly as you go. I use a large soup pot because 2 pounds of greens is a lot, and it usually fills the whole pot. Put the lid on and cook over medium-low heat, stirring every 2 to 3 minutes, until the greens have cooked down to about one-quarter of their original volume. Put the greens in a colander to drain and set aside to cool. I like to set the colander over a pan and collect the drippings; they are flavorful and nutritious and can be used like broth in your cooking. Combine the eggs with the cottage cheese, feta, garlic, basil, parsley, and oregano, and season generously with pepper. Once the greens have drained and cooled, stir them into the mixture. With a pastry brush, grease the inside of a 9- by 13-inch baking dish with some of the melted butter. Lay a sheet of phyllo dough in the dish so that only half of it covers the bottom of the pan, with the extra hanging over one of the long ends of the pan. Brush the half of the sheet that’s in the pan with melted butter. Lay another sheet on top, again with only half the sheet covering the bottom of the pan, setting it exactly on top of the first sheet, and brush with butter. Continue this process until you have laid out and buttered 8 sheets, then repeat with another 8 sheets, only with the extra spilling out over the opposite side of the pan. Add the filling, spreading it out evenly to the edges of the pan. Fold the pieces of phyllo dough over the top, alternating between sides, brushing each layer with butter. Layer any remaining phyllo dough on top, folding each piece to fit the pan and brushing with butter between each layer. Continue layering the phyllo dough until you run out of space in the pan, phyllo dough, or butter! Dust the top with paprika, dried chives, and dill or fennel seeds, if desired. Bake for 45 minutes, or until the filling is bubbling and the top is golden brown. Cut into pieces and serve hot (although it is also yummy cold).

 

Green Substitutions: For this dish I like to combine wild greens like dandelion, nettle, galinsoga, lamb’s-quarters, and sorrel with cultivated greens like spinach, Swiss chard, kale, and tatsoi, but you can use whatever you have available. If you do not have fresh herbs, you can substitute 1 tablespoon each of dried basil, parsley, and oregano for the fresh herbs.

Apple Juice Chicken Fricassee with Dumplings

Apple Juice Chicken Fricassee with Dumplings

1/4 C. all-purpose flour

Salt and freshly ground black pepper

3 lbs. chicken parts, legs and thighs

1/4 C. olive oil

4 leeks, cleaned, light green and white parts only, thinly sliced

2 medium onions, thinly sliced

6 carrots, peeled and sliced

4 celery ribs, sliced

2 medium red apples, peeled and sliced

2 T. finely chopped fresh dill weed

3 C. chicken broth

1 C. apple juice

Salt and freshly ground black pepper

 

Dumplings:

11/4 C. all-purpose flour

1/3 C. cornmeal

1/2 tsp. Salt

2 tsp. baking powder

1 T. finely chopped fresh dill weed

3 T. chilled vegetable shortening

1 C. milk

 

In a large plastic bag combine the flour, salt and pepper. Dredge the chicken in the flour. In a large Dutch oven heat the 3 T. of oil on medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces for about 5 minutes on a side or until nicely browned. Remove to a side bowl. Add the remaining oil, lower the heat to medium, then add the leeks and onion. Saute for 5-7 minutes or until lightly browned, scraping up the brown bits. Add the carrots, celery and apple slices; cook another 3-5 minutes or until slightly softened. Add the dill weed, broth and apple juice and bring to a simmer. Return the chicken pieces to the pan and cook about 15 more minutes, covered. While the chicken is cooking, make the dumpling batter. In a bowl, combine the flour, cornmeal, baking powder, salt and dill weed. Using a pastry blender or two knives, cut in the shortening and then add the milk, stirring with a fork to just blend the dough together. It should resemble a rough mass. With an ice-cream scooper or large T., scoop out the dumplings over the chicken pieces (there should be about 6-8 dumplings) and cook on a low simmer for about 15-18 minutes, covered. Carefully spoon some cooking juices over the dumplings once or twice. The dumplings are done when a skewer inserted in the center comes out clean. Serve the chicken pieces with a dumpling or two.

 

 

Yield:

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Clams Steamed with Garlic Scapes

Clams Steamed with Garlic Scapes

Clams Steamed with Garlic Scapes

3 pounds littleneck clams

4 tablespoons unsalted butter

5 ounces garlic scapes (a little more or less is fine)

1/2 cup white wine

1 tablespoon parsley, chopped

crusty bread (for serving)

lemon wedges (for serving)

 

Rinse your clams clean in water. Chop the chives into very small pieces. In a large pot or skillet, add these and dump in the butter. Cook on medium heat until the scapes are fragrant (about 2-3 minutes). Add the wine and wait until it starts to simmer. Then add the clams. I like to stir my littlenecks often and pour the liquid over them with a spoon as they cook. This way the lovely broth gets in the shells as they are only slightly open. Stir frequently until they are open all the way (about 15 minutes, depending on the size of your clams). Discard any negative clams that don’t open at all. Then sprinkle the parsley over the clams and stir to combine. Serve with crusty bread and lemon wedges.

Annabel’s Chicken Croquettes

Annabel’s Chicken Croquettes

3 C. fresh Bread Crumbs, from white bread, crusts removed

4 ½ tsp. Milk

1 C. grated Carrots

1 C. grated Zucchini

2 T. Canola Oil, for frying

1 medium Onion, finely chopped

1 clove Garlic, minced

7 oz. Ground Chicken

1 tsp. dried Oregano

1 T. Catsup

1 ½ tsp. Maple Syrup

1 tsp. Soy Sauce

½ tsp. Worcestershire Sauce

½ tsp. Balsamic Vinegar

½ tsp. Sugar

Salt & Pepper, to taste

 

¼ C. Flour

1 Egg

3-4 T. Canola Oil, for frying

 

Put a heaping cup of bread crumbs into a bowl and add milk; let soak 20 minutes.  Put remaining crumbs on a plate and set aside for coating later.  Squeeze as much water from the carrots and zucchini as you can.  Heat a little canola oil in frying pan and sauté onion for 3 minutes, stirring occasionally.  Add garlic and cook 30 seconds, then add carrot and zucchini, stirring for 5 minutes, over low heat.  Remove to a plate and cool.  Mix together the soaked bread, chicken, cooked vegetables and remaining croquette ingredients, seasoning to taste with salt and pepper.  For coating, spread flour on a plate.  Beat egg in small bowl.  Using floured hands, form mixture into patties, coat in flour, dip in egg, then coat with remaining bread crumbs.  Heat oil in frying pan and cook croquettes, turning occasionally, for 12 minutes, or until golden brown.  Drain on paper towels.

From Top 100 Finger Foods

 

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Sautéed Blueberries with Lavender Essence and Whipped Cream

Sautéed Blueberries with Lavender Essence and Whipped Cream

Sautéed Blueberries with Lavender Essence and Whipped Cream

1 tablespoon fresh or dried lavender flowers

¼ cup boiling water

3 cups fresh blueberries

1 tablespoon unsalted butter

2–4 tablespoons raw honey

1 cup heavy cream

 

Put the lavender flowers in a teapot or jar and pour the boiling water over them. Cover with a lid and let steep for 10 minutes, then strain into a saucepan.  Add the blueberries, butter, and honey to taste to the lavender infusion. Heat over medium heat until the berries soften and release their juices, 5 to 6 minutes. While the berries are cooking, whip the cream until it forms soft peaks. Serve the berries hot, in bowls, with generous dollops of the whipped cream.

 

Kiwi Lime Syrup

Kiwi Lime Syrup

Kiwi Lime Syrup

 

4 ripe kiwis, peeled and coarsely chopped

1 cup sugar

¼ cup freshly squeezed lime juice

Enough for 3 servings

 

Mash the kiwis and sugar in a small saucepan with a vegetable masher. Warm over low heat, stirring often, until the sugar dissolves and the kiwis have released their liquid. Bring to a boil, and then remove from the heat and let cool to room temperature. Stir in the lime juice; strain. You should have about 1½ cups syrup. The syrup can be stored in the refrigerator for up to 5 days.

 

To mix with seltzer:

 

½ cup kiwi lime syrup

1 cup seltzer

1 serving

 

Directions: Pour the syrup into a tall glass. Add the seltzer and stir just until blended. Add ice and serve.

 

To carbonate with a siphon:

 

2½ cups water

1 batch kiwi lime syrup

3 servings

 

Directions: Combine the water and syrup in a 1-quart soda siphon. Charge with CO2 according to the manufacturer’s directions. Siphon-charged sodas can be stored in the siphon in a refrigerator for up to 5 days. Disperse as desired into tall glasses filled with ice and serve.

Animal Face Pizzas

Animal Face Pizzas

8 ounces or 1 cup strong plain flour

2 teaspoons fast action dried yeast

1/2 teaspoon salt

2 tablespoons oil

5 fluid ounces or 3 quarters cup water

 

1 shallot, finely chopped, 25g

1/2 small leek, thinly sliced, 15g

1 small carrot, peeled and grated, 40g

1/4 zucchini, grated

1 tablespoon olive oil

1 small clove garlic, crushed

3 tablespoons tomato puree

2 tablespoons tomato ketchup

1 14 ounce tin chopped tomatoes

1 1/2 teaspoon sugar

 

3  ripe tomatoes, thinly sliced

small bunch of basil leaves, chopped

6 ounces mozzarella cheese, grated

2 cups mature cheddar cheese, grated

Extra Toppings for Decoration

 

ham

sweet pepper

mushrooms

pepperoni

sweetcorn

olives

 

First make the dough. Put the flour, yeast and salt into a bowl and pour in the oil and water. Stir with a wooden spoon and then use your hands to mix everything together. Sprinkle a little extra flour over a clean work surface, then knead the dough for about 7 minutes until it is smooth and elastic. Alternatively you can knead in an electric mixer using a dough hook for 3 to 4 minutes. Oil a large bowl, pop in the dough and cover with clingy plastic warp. Leave in a warm place for about one and a half hours or until the dough has doubled in size. To make the tomato sauce, heat the oil in a large saucepan and sauté the vegetables for 8-10 minutes, until soft but not colored. Add the garlic and cook for one minute. Transfer to a blender, add the tomato paste, ketchup, tomatoes and sugar and whiz until smooth. Return to the pan and simmer for about 20 minutes, stirring occasionally until thick. Season to taste with salt and pepper and allow to cool slightly. Preheat the oven to 425 F. Once you think the dough has risen you can test to see if it is ready. Poke holes in the dough and if the holes remain, its ready. Punch down with your fists and place on a floured surface. Knead the dough again for a couple of minutes. Divide the dough into 12 or 6 balls. Roll out using a rolling pin until about the thickness of a coin to 3.5 inches or 7 inch circles. Place on baking sheets lined with parchment paper. For extra crispy bases, preheat a baking sheet until hot and put the pizzas on the hot baking sheets. Spread the pizza sauce over each of the pizza bases. Arrange some sliced tomatoes and basil over the top. Sprinkle over the cheeses and season with salt and pepper. Cook in the oven for 8 to 12 minutes or until golden and crispy. Once the pizza is cooked you can use your favorite toppings to decorate the pizzas with faces. Variation: You could use split toasted English Muffins as bases for the pizzas if you don’t have time to make your own dough. Simply preheat the grill to high. Toast the base of the muffin halves. Turn them over, then spread 1 tbsp of sauce on each cut surface. Scatter over the cheese and let the children design a face on their pizza made of vegetables. Grill for 2-3 minutes, until the cheese is golden and bubbling.

 

From The Fussy Eaters’ Recipe Book

 

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Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

3 cups all-purpose flour

3 tablespoons extra virgin olive oil

2 tablespoons instant yeast

2 tablespoons sea salt

1/2 teaspoon sugar

1/2 cup Nigella seeds

Melted butter or margarine

 

Combine flour, oil, yeast, salt, and sugar in your food processor. Mix ingredients on a low speed, adding in a cup or so of room temperature water as you mix. You want the dough to be mixed thoroughly and to be a little tacky to the touch. If your dough seems too dry, add more water. If it’s too wet, add a little more flour. Transfer your dough from the food processor onto a flat, floured surface. Form dough into a ball, place in a mixing bowl covered in plastic wrap, and let rise for 1-2 hours. Divide your now risen dough into six more balls of 1/4-inch thickness. Let each ball of dough rise for 20 minutes or so; each should puff up slightly. Roll each into a flat disc shape and sprinkle with Nigella seeds. Preheat oven at 350 degrees. Spread your pita onto lightly oiled cookies sheets {or use a pizza stone if you have one}. Bake until bread is slightly brown on one side, flip and brown on the other. This should take between 6-10 minutes only. Brush with melted butter and serve immediately or store in wax paper until you are ready to serve.