Shrimp in Flavorful Broth

Shrimp in Flavorful Broth

Shrimp in Flavorful Broth

 

2 T. dried rosemary

2 tsp. dried thyme

1/2 tsp. fennel seed

1 tsp. black pepper

5 cloves garlic, peeled and chopped

1 tsp. celery seed

1 tsp. crushed red pepper flakes

2 quarts low−sodium chicken broth

8 ounces clam juice

3 ounces tomato paste

1/2 cup (1 stick) butter

1 cup white wine

1 1/2 pounds raw peeled shrimp, with tails

French bread (for dipping)

 

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar and pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then add wine. Continue to simmer for a total cooking time of no more than 2 hours. Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.

BBQ Rabbit

BBQ Rabbit

1 (2-3 lb.) rabbit

Celery tops

1 med. chopped onion

2 Tsp.. butter

1 garlic clove, chopped

1/2 C. chopped celery

3/4 C. water

1/4 C. dry wine

1 C. ketchup

2 Tsp.. vinegar

2 Tsp.. Worcestershire sauce

2 Tsp.. brown sugar

1 tsp. dry mustard

1 tsp. salt

1/4 tsp. pepper

 

Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.  

Dirty Shrimp

Dirty Shrimp

Dirty Shrimp

 

1 tsp. cayenne pepper

1/2 tsp. black pepper

1/2 tsp. salt

1/2 tsp. crushed red pepper flakes

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried oregano

2 tsp. minced garlic

1/4 pound butter or margarine

2 pounds medium shrimp, shelled and deveined

1/2 cup beer (optional)

 

Combine seasonings in a small bowl. Melt the butter in a large skillet over high heat, then add seasonings. Cook for 1 minute. Add shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink. If serving as an appetizer, omit the beer and serve immediately in a chafing dish with wooden picks. If serving as an entree, add beer and simmer 1 minute. Serve over rice with French bread on the side to dip into the sauce. Makes 12 appetizer servings or 6 dinner servings.

Chocolate Peppermint Polka Dot Pigs

Chocolate Peppermint Polka Dot Pigs

1 1/2 cups flour

1/2 cup dutch-processed cocoa powder

1/4 tsp. salt

1 1/2 sticks butter, softened (3/4 cup)

3/4 cup granulated sugar

1 lg. egg

1 tsp. vanilla extract

1/4 tsp. peppermint extract

4 oz. good quality white chocolate

1 tsp. shortening

pink paste food coloring

pig shaped cookie cutter

pastry bag

 

Sift the flour, cocoa and salt into medium size bowl and set aside. Beat the butter until creamy in bowl of electric mixer. Add sugar and beat until light and fluffy, about 2 minutes. Add egg and mix well. Add vanilla and peppermint extract, scraping sides of bowl as you go. Gradually add flour mixture and mix just until blended. Be careful not to over mix. shape dough into a disc and wrap in plastic wrap for at least 2 hours. preheat oven to 325 degrees. Line baking sheet with parchment paper. Roll dough out on a lightly floured surface to about 1/4 of an inch. Using pig cookie cutter cut out pigs and arrange on cookie sheets about 1/2 inch apart. Reroll scraps and cut out more. Bake cookies for about 8 to 10 minutes until they no longer look wet but should still be soft. Cool on wire racks. Melt white chocolate and shortening in microwave for about a minute. Add pink food coloring to turn mixture a pale pink. Put in pastry bag fitted with plain tip and pipe varied size circles onto pig. Be sure to make a smaller circle for the eye. Let dry completely before packaging or storing. Makes about 15 cookies (depending on size of cutter).

ZBD Blue Ribbon Oatmeal

ZBD Blue Ribbon Oatmeal

ZBD Blue Ribbon Oatmeal

 

1 C. Water

1/2 C. Quick Cooking Oats

½ C. Blueberries

1 T. flaked Almonds

Dash Cinnamon

 

Bring water to boil.  Stir in oats and cook until soft, about 3 minutes.  Just before oats are done, stir in blueberries.  Top with almonds, season with cinnamon and serve.

 

Calories: 251

Fat: 8g

Fiber: 7g

Pig Pirozhki

Pig Pirozhki

 

For Dough:

4 C. Flour

1 tsp. sugar

1 tsp. salt

2 tsp. dried yeast

2 eggs (beaten)

3/4 C. warm milk

4 Tbp. softened butter

For Glazing: 1 egg white

For Filling:

1 C. cubed cooked ham (leftover spiral ham works wonderfully)

1 can artichoke hearts

1 Tsp.. garlic (diced)

1 Tsp.. olive oil

Italian herbs to taste (oregano, etc.)

Dash of salt and pepper

1 C. favorite white cheeses (parmesan, asiago, fontina, etc. work well)

 

 

Make the dough: Mix flour, sugar and salt in a large bowl. Make a well in the middle, add yeast and warm milk, stir. Add softened butter and eggs. Mix until smooth, let rest for 1 hour in a warm (but not hot) place. On top of an oven set to warm (under 200 degrees) works well. Make the filling: Heat olive oil in a skillet, add garlic and herbs. Stir well, do not let garlic brown/burn. Cook for a minute or two, add diced artichokes (well drained) and ham. Salt and pepper to taste. Cook until ham is slightly browned. Add cheese last, heat and stir until cheese is melted. Remove from heat. Finishing: Cover board and hands with dusting of flour. Separate dough into 6 different balls, then break off 1/4 of each ball (for ears/nose/etc) and set aside (so you end up with 6 large and 6 small balls of dough). Keep dough balls covered in a bowl with moistened cloth over it until using them so they don’t dry out (they dry out quickly). Scramble egg white in small bowl, keep near work station (easiest to use with a basting brush for application). Heat oven to 350 degrees F. Form large dough ball into flat circle (like you would for a pizza) about 1/4″ thick. Place 1/6 of filling mixture onto the middle, wrap sides of dough around to form a ball completely around the filling, making a seam only on the bottom side. Use a light brushing of the egg white to seal. Flip seam-down and place on well greased baking pan. Form small ball of dough into snout, tusks, ears, and hooves, attach with egg white. Use whole black peppers pressed into dough for eyes. Glaze finished pig lightly with egg white mixture. Repeat for each of the pigs, bake for 10-20 minutes (check at 10 minutes then every 5) or until golden brown. Check often so the ears don’t crisp too much!

ZBD Cherry Pie Oatmeal

ZBD Cherry Pie Oatmeal

ZBD Cherry Pie Oatmeal

 

1 C. Water

1/2 C. Quick Cooking Oats

1 T. Hazelnuts

1/2 C. dried Tart Cherries, sliced

Dash Cinnamon

 

Bring water to boil.  Stir in oats and cook until soft, about 3 minutes.  When oats are done, top with nuts and cherries.

 

Calories: 215

Fat: 8g

Fiber: 8g

Shutter’s Chopped Salad

Shutter’s Chopped Salad

Dressing:

1 C. mayonnaise

1/4 C. chili sauce or ketchup

1 hard-cooked egg, peeled, chopped

2 T. finely chopped pimento-stuffed green olives

2 T. sweet pickle relish, or more to taste

1 T. grated onion

Juice of 1/2 lemon, or more to taste

Kosher salt and freshly ground black pepper

Salad:

3 hearts of romaine lettuce, chopped into small pieces

1 (14-ounce) can hearts of palm, drained, chopped

3 ripe yet firm tomatoes, seeded, chopped

8 ounces white mushrooms, chopped

3 stalks celery, chopped

1 small bunch chives, chopped

2 avocados

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper

 

Prepare dressing: In medium bowl, combine mayonnaise, chili sauce or ketchup, egg, olives, relish, onion, lemon juice, plus salt and pepper to taste; mix well. Add more pickle relish or lemon juice as desired. Store in airtight container in refrigerator up to 1 week. In large salad bowl, toss lettuce, hearts of palm, tomatoes, mushrooms, celery, and chives. Keep refrigerated until ready to serve, or up to 2 hours. Just before serving, halve and pit avocados. Scoop out flesh with large spoon and dice the same size as other ingredients. Sprinkle pieces with lemon juice and add to salad bowl. Season with salt and pepper. Toss with enough dressing to lightly coat. Divide among 8 chilled plates and serve.

Snickerdoodle Baked Oatmeal

Snickerdoodle Baked Oatmeal

Snickerdoodle Baked Oatmeal

 

1/2 cup’s worth of peeled and diced zucchini

1/4 cup unsweetened almond milk

1/2 cup rolled oats

2 tsp. maple syrup (adjust to preferences)

1/8 tsp. butter extract (optional)

1/2 tsp. vanilla extract

1/4 tsp. baking powder

1/2 tsp. cream of tarter (optional)

1/8 tsp. molasses

pinch of salt

cinnamon and sugar for topping

How to make it:

 

Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray. Puree all ingredients (except cinnamon and sugar) together in a food processor until it forms a batter. Transfer to a ramekin. Dust the top with cinnamon and sugar (you only need a pinch of each). Bake for 18-22 minutes, or until the top is no longer doughy. Feel free to top with more cinnamon or sugar. Enjoy

 

Calories: 219

Fat: 3.7g

Fiber: 5g

Cucumber Gazpacho

Cucumber Gazpacho

3 C. plain yogurt, preferably Greek-style or whole milk

5 medium English cucumbers, peeled, seeded, and roughly chopped

1/2 bunch celery (about 4 long stalks), roughly chopped

1 green bell pepper, seeded, cored, roughly chopped

3 green onions, white and green parts, roughly chopped

1/2 bunch fresh cilantro, leaves and stems

1/2 bunch fresh dill, leaves only, plus a few sprigs for garnish

Kosher salt and freshly ground black pepper

Sugar

Garnish: 2 medium pink radishes, grated

 

In a blender, puree yogurt, cucumbers, celery, bell peppers, green onions, cilantro and dill in batches until smooth. Season with salt, pepper and sugar to taste. Cover and refrigerate for at least 2 hours or up to 2 days. Serve soup in chilled bowls or salted glasses with dill sprigs and grated radish for garnish.

Peanut Butter and Jelly Oatmeal Bake

Peanut Butter and Jelly Oatmeal Bake

Peanut Butter and Jelly Oatmeal Bake

 

1 1/2 T. melted and cooled coconut oil

1/2 cup natural drippy peanut butter (creamy or chunky)

1 T. pure maple syrup or honey

1 egg, slightly beaten

1 1/2 cups almond milk

1 1/2 cups gluten free oats

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/8 tsp. salt

1/4 cup low sugar strawberry or raspberry jam

 

Preheat oven to 350 degrees F. Grease a large skillet or 8×8 inch baking pan with coconut oil or generously spray with nonstick cooking spray. In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out. Drop jam by tsp.ful onto oatmeal bake, then very gently swirl with a knife. Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.

 

Yield: 6 servings

Calories: 279

Fat: 17.1g

Fiber: 4.2g

ZBD The Alpha Omega Sandwich

ZBD The Alpha Omega Sandwich

ZBD The Alpha Omega Sandwich

 

1 T. whipped cream cheese

1 tsp. prepared wasabi

2 slices sprouted-grain bread, lightly toasted

1/2 avocado, peeled, pitted and sliced

2 thick slices tomato

2 oz. smoked salmon

Sprouts

 

Combine the cream cheese and the wasabi in a mixing bowl and stir until evenly blended. Slather the mixture on one of the pieces of bread, then top with avocado, tomatoes, salmon, sprouts and the remaining slice of bread.

Hamburger Cookies

Hamburger Cookies

 

1/2 C. vanilla frosting

Red and yellow paste or gel food coloring

40 vanilla wafers

20 peppermint patties

1 tsp. corn syrup

1 tsp. sesame seeds

Shredded Coconut (optional)

 

Place 1/4 C. frosting in each of two small bowls. Tint one red and the other yellow. Frost the bottoms of 20 vanilla wafers yellow; top with a peppermint patty. Spread with red frosting.  Sprinkle with coconut, if desired.  Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting. Yield: 20 cookies.

Baked Two-Cheese & Bacon Grits

Baked Two-Cheese & Bacon Grits

Baked Two-Cheese & Bacon Grits

6 thick-sliced bacon strips, chopped

3 C. water

3 C. chicken stock

1 tsp. garlic powder

1/2 tsp. pepper

2 C. quick-cooking grits

12 ounces Velveeta, cubed (about 2-1/3 cups)

1/2 C. butter, cubed

1/2 C. 2% milk

4 large eggs, room temperature, lightly beaten

2 C. shredded white cheddar cheese

 

Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels. Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

 

Nutrition Facts: 12 servings, 3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.

ZBD Skirt Steak

ZBD Skirt Steak

ZBD Skirt Steak

 

1 tsp. olive oil

1 lb. skirt or flank steak

8 oz. sliced cremini mushrooms

1 shallot, minced

1 garlic clove, minced

1 tsp. flour

1/2 cup chicken stock

1/2 cup red wine

1 T. butter

 

Heat the olive oil in large cast-iron pan over medium heat. Season the steak on both sides with salt and pepper and place in the pan. Cook until nicely browned all over firm but yielding to the touch, about 4 minutes per side. Remove to a cutting board to let rest.  In the same pan, still set on medium-heat, add the mushrooms, cook for a minute or two until softened, then add shallot and garlic. Cook until the mushrooms are nicely browned, about 3 more minutes, then add the flour, stirring so it evenly coats the vegetables. Add the chicken stock and the red wine, whisking to prevent lumps from forming. Season with salt and pepper to taste. At the last moment, swirl in the butter. Slice steak and divide among four warm plate

ZBD Turkey Salad

ZBD Turkey Salad

ZBD Turkey Salad

 

8 cups baby spinach

1/2 cup sliced strawberries

1/4 cup fresh goat cheese or feta

2 T. walnuts

2 oz. smoked turkey

1 T. olive oil

1/2 tsp. balsamic vinegar

 

In a large mixing bowl, combine the spinach, strawberries, cheese, walnuts, and turkey. Drizzle with olive oil and vinegar. Season to taste with salt and pepper.

Apple Waffle Grills

Apple Waffle Grills

 

4 tsp. butter

4 frozen waffles, thawed

4 slices process American cheese

1 medium tart apple, thinly sliced

 

In a large skillet, melt butter over medium heat. Add two waffles; top each with one cheese slice, apple slices, and remaining cheese and waffles. Cook until waffles are lightly toasted on both sides and cheese is melted. Yield: 2 servings.

Spicy Egg Drop Ramen

Spicy Egg Drop Ramen

Spicy Egg Drop Ramen

1 C. chicken-flavored instant ramen noodles in a cup

2 C. water

1 egg

1 teaspoon your favorite chili sauce or hot sauce

 

Heat the water to a boil in a microwave or electric kettle. Fill the ramen cup. as instructed and cover for 90 seconds. Meanwhile, crack the egg into a small bowl, and scramble it well with a fork. Slowly drizzle the egg into the cup of noodles, stirring with the fork to mix in the egg. Cover the cup again and let it sit for 3 minutes. Stir in the hot sauce.

ZBD Thin Elvis Oatmeal

ZBD Thin Elvis Oatmeal

ZBD Thin Elvis Oatmeal

 

1 cup water

1/2 cup quick cooking oats

1 T. peanut butter

1 banana

 

Bring water to a boil. Stir in the oats and cook until soft, about 3 minutes. Just before the oats are finished, stir in the peanut butter, banana, and any other additional sweetener.

 

Calories: 302

Fat: 10g

Fiber: 7g

Shallot Jam

Shallot Jam

1 T. olive oil

5 medium shallots, peeled and sliced thin

1/2 C. chicken broth

1/4 C. balsamic vinegar

2 heaping T. apricot jam or preserves

salt and pepper

 

Heat 1 T. of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the 1/2 C. chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

Ramen Salad with Peanut Salad & Edamame

Ramen Salad with Peanut Salad & Edamame

Ramen Salad with Peanut Salad & Edamame

1 package ramen noodles

2 C. water

2 tsp. peanut sauce (can be found in the Asian section of grocery stores)

1/4 C. shelled edamame (soybeans)

Optional: 1 tsp. chopped peanuts, sliced green onions

 

Bring the water to a boil over high heat. Add the ramen noodles and cook until al dente (about 5 minutes). Drain the noodles in a colander and return them to the pot. Add the peanut sauce to the pot and toss to combine. Place the sauced noodles on a plate or in a bowl. Top with the shelled edamame (and peanuts and green onions, if using).

ZBD Mango Muscle Up Smoothie

ZBD Mango Muscle Up Smoothie

ZBD Mango Muscle Up Smoothie

 

1 Scoop Vegetarian Protein Powder

1/2 C. unsweetened nondairy milk (not soy)

2/3 C. Frozen Mango Chunks

1/2 T. Almond Butter

Water, to blend, if needed

 

Combine in blender and blend until smooth.

 

Calories: 224

Fat: 5g

Fiber: 3g

Orzo Butternut Squash Soup with Sautéed Zucchini and Yellow Squash, Topped With Crispy Prosciutto

Orzo Butternut Squash Soup with Sautéed Zucchini and Yellow Squash, Topped With Crispy Prosciutto

1 box Orzo

3 T. olive oil

2 cloves garlic, chopped

1/2 medium onion onions, chopped

5 C. butternut squash, diced

4 C. chicken broth

2 C. water

1 C. zucchini, diced

1 C. yellow squash, diced

4 ounces prosciutto, sliced into thin strips

to taste salt

to taste freshly ground black pepper

 

HEAT olive oil in a large skillet; add onions and garlic and cook for 5 minutes. ADD the butternut squash and allow it to carmelize. Cover mixture with chicken broth and simmer for 10 minutes. Pour the soup mixture into a blender and blend well. SAUTE zucchini and squash in a separate skillet. FRY prosciutto in another skillet and set aside. RETURN soup to a large pot, mix in the sauteed zucchini and squash. Add the water and bring to a boil. ADD Orzo to the pot and cook according to the package directions, stirring frequently. TRANSFER to serving bowls and top with crispy prosciutto before serving

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

2 slices of bread toasted

1/2 large avocado smashed

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached *see notes

Splash of Kikkoman soy sauce optional

1 tsp. thinly sliced scallions

Microgreens optional

 

OR

 

2 slices of bread

1/2 large avocado

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached

2 thin slices of tomato

1 tsp. Everything Bagel Seasoning

Microgreens

 

In a small bowl, smash the avocado. Add the lemon juice and a pinch of salt; mix well and set aside.

Poach your eggs (see notes) and, when they are sitting in the ice bath, toast your bread. Once your bread is toasted, spread the avocado on both slices and add the smoked salmon to each slice. Carefully transfer the poached eggs to their respective toasts. Hit with a splash of Kikkoman soy sauce and some cracked pepper; garnish with scallions and microgreens.  OR  Place slice of tomato on each toast, then hit the toasts with some everything bagel seasoning. Garnish with microgreens.

ZBD Blueberry Dazzler Smoothie

ZBD Blueberry Dazzler Smoothie

ZBD Blueberry Dazzler Smoothie

 

1 Scoop Vegetarian Protein Powder

1/2 C. unsweetened nondairy milk (not soy)

1/2 C. Frozen Blueberries

1/2 T. Almond Butter

Water, to blend, if needed

 

Combine in blender and blend until smooth.

 

Calories: 232

Fat: 6g

Fiber: 3g

Soy-Lime Chicken and Shrimp Kebabs

Soy-Lime Chicken and Shrimp Kebabs

1 lb shrimp

1 lb chicken breast, cubed

1/2 large white onion, cut into skewerable sections (optional)

1 each red, yellow, and orange pepper, also cut into skewerable sections (optional)

 

Soy-Lime Marinade

2 Tsp. olive oil

1/2 C. lime juice

6 Tsp. soy sauce

1 Tsp. garlic powder

1 Tsp. fresh ground pepper

1 Tsp. basil

2 tsp. kosher salt

 

De-shell, de-vein, and otherwise clean the shrimp. Fire up your charcoal grill, and get it ready. If you’re using a gas grill, you can skip this step, but charcoal enthusiasts will need some time to get things prepped for phenomenal grilling. Place your clean, happy shrimp into a large shallow bowl with the cubed chicken breasts. Pour the olive oil, lime juice, soy sauce, and all of the spices over the shrimp and chicken, and stir it all around to make sure that everything is well-mixed. Take a big whiff, because it smells quite good, then cover with plastic wrap and refrigerate until the grill is ready to go. Or for a minimum of 30 minutes. If you wish to make a veggie skewer or two, cut up your peppers and onion while the meat marinates. I also recommend making a small pot of rice, for a delicious side of fried rice that you can make while everything’s grilling. When the grill is ready to go (or when you’ve decided that the chicken and shrimp have been marinating long enough), slide everything onto skewers, and throw them on the barbie! If your chicken cubes are small enough (I usually try to go for 1″ cubes), it doesn’t matter whether the shrimp and chicken are on separate skewers — the cook times will be fairly close. Put the veggies (if you’re making them) on their own skewer, though. Because grilling is such a mysterious art (or maybe I’m just saying this because it completely confuses me sometimes), your cook times may be different from mine. On a humid, moderately warm evening in St. Louis, it took about 15 minutes to grill 2 lb. of meat and two skewers of veggies. Moral of the story: cook the meat until it is done (shrimp should be a bit pink, chicken should not be pink at all…that’s not confusing!) but not charred. Unless you like charred, of course.

Lightly Smoked Salmon with Orange & Rhubarb Salad

Lightly Smoked Salmon with Orange & Rhubarb Salad

Lightly Smoked Salmon with Orange & Rhubarb Salad

1 tsp.  juniper berry

1 tsp black peppercorn

2 lightly smoked salmon fillets (if you can’t find them, normal salmon is fine)

2 tsp olive oil

 

1 orange

2 sticks rhubarb, shredded into thin batons

large handful watercress

3 T. extra virgin olive oil

 

To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins. Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn. To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.

Steamed Vegetable Ribbons

Steamed Vegetable Ribbons

Steamed Vegetable Ribbons

 

2 large carrots, peeled

3 small zucchini

2 tsp. extra-virgin olive oil

2 tsp. lemon juice, or to taste

1/4 tsp. salt, or to taste

Freshly ground pepper to taste

 

With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core. Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more. Transfer the vegetables to a large bowl. Toss with oil, lemon juice, salt and pepper. Serve immediately.

Tahini Goddess Dressing

Tahini Goddess Dressing

1 1/3 C. Canola Oil

2/3 C. Water

6 T. Tahini

6 T. Cider Vinegar (Heinze)

4 T. Lemon Juice (RealLemon)

5 T. Soy Sauce (Kikkoman)

6 cloves Garlic

1/8 tsp. Xanthan gum

2 T. Sesame seeds, Toasted

2 T. Parsley

2 T. Chives

 

In a blender combine first eight ingredients and mix on high for about two minutes. You will see a change in the texture of the mixture as the Xanthan gum starts to work, the result is a very smooth, creamy appearance. Add the final three ingredients and blend on low, just until mixed.

Sweet and Crunchy Spinach Salad

Sweet and Crunchy Spinach Salad

Sweet and Crunchy Spinach Salad

2 bunches spinach, well rinsed & dried, torn

1/2 lb. bacon, cut in pieces, fried & crumbled

2 red apples, cut in pieces (Matchsticks for a more elegant presentation)

1/2 c. golden raisins

1/2 c. dry roasted peanuts, unsalted

1 sm jicama, cut in pieces (Matchsticks for a more elegant presentation)

 

Add ingredients to salad bowl.  Use favorite salad bottled dressing or to with a sweet vinaigrette.

French Lentils with Shallots and Brandy

French Lentils with Shallots and Brandy

French Lentils with Shallots and Brandy

1 cup green French lentils, rinsed and picked through
3/4 tsp. salt
2 T. butter or margarine
1/3 cup finely chopped shallots
2 T. brandy
1/4 tsp. ground black pepper
1/4 cup chopped fresh parsley

 

In 2-quart saucepan, combine lentils, 1/2 tsp. salt, and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until lentils are just tender, 20 to 25 minutes. Drain. In same clean saucepan, melt butter over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in brandy and cook until almost all liquid has evaporated, about 1 minute longer. Stir in lentils, remaining 1/4 tsp. salt, and pepper and heat through. Stir in parsley. Transfer to serving bowl.

Yield: 6 servings

Calories: 162

Fat: 4 g,

Veggie Potato Pancakes

Veggie Potato Pancakes

1 C. shredded zucchini

1 C. shredded carrots

1/2 C. shredded onion

3 C. shredded potatoes (1 large russet potato will roughly equal one C.)

1 egg

1 1/2 – 2 C. flour

1 t. garlic powder

1 t. Italian seasoning

Salt and pepper, to taste

Oil, for frying

 

Combine all of the ingredients, except oil, in a large bowl. Use only 1 1/2 C. flour to start. Combine with your hands and see if the mixture will hold its shape. If it seems loose, add the remaining flour. Using about a 1/3 C. of potato mixture at a time, form into pancakes of desired thickness. Heat about an inch of oil in a large skillet over medium heat. Cook no more than 4 potato pancakes at a time. Cook about 3 minutes per side, until each side is browned and crispy. *Note: If you made thick potato pancakes, you might need to bake them an additional 15 minutes or so at 350 degrees. This actually works perfectly for the stolen moments method. Just refrigerate or freeze after browning in oil, and then finish the baking process just before eating.

Sweet and Spicy Canned Onion Marmalade

Sweet and Spicy Canned Onion Marmalade

Sweet and Spicy Canned Onion Marmalade

2 pounds onions preferably sweet or a mix of sweet and regular

1 C. apple juice

1/2 C. cider vinegar

2 teaspoons fresh minced garlic

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground mustard

1 teaspoon crushed red pepper flakes

3 T. Low or No Sugar Needed pectin – flex batch equals 1 box

1/2 teaspoon butter or oil optional to reduce foaming, but I always use it

1 C. honey

1/2 C. brown sugar

 

Prepare water bath canner, 6 half pint jars & lids, keeping warm until needed. Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise. Place slices in an 8-quart measuring C. – you should have 6 C. of onion slices. Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8-quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can’t be stirred down over high heat, stirring constantly. Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed). Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner. Place lid on canner and bring to a gentle, steady boil – process for 10 minutes, maintaining steady boil the entire time. Turn off heat and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed). Notes: *You don’t have to can this – it will keep for 2-3 months in the refrigerator.

 

  • Use as a glaze for meats like chicken, ham and pork, as well as seafood (my favorite is shrimp).
  • Top grilled steak, pork, chicken and seafood.
  • Add on top of Boursin cheese or cream cheese as an appetizer.
  • Mix into sour cream as a dip for crackers, pretzels, or chips.
Broccoli or Cauliflower with a Soy-Lemon Dressing

Broccoli or Cauliflower with a Soy-Lemon Dressing

Broccoli or Cauliflower with a Soy-Lemon Dressing

 

2 pounds broccoli or cauliflower, about 2 bunches

 

Soy-Lemon Dressing (mixed together):

3 T. to ¼ cup soy sauce

2 T. fresh lemon juice

1 1/2 T. minced garlic

1 1/2 T. sugar

 

Using a sharp paring knife, peel the tough skin from the broccoli stems and cut away the stem ends. Cut off the florets and cut the peeled stems on the diagonal into 1 1/2-inch-thick sections. Separate the larger florets, so all are approximately the same size. If cooking cauliflower, remove any leaves and break or cut into florets, about 1 1/2 inches wide. Arrange the broccoli or cauliflower in a steamer tray or on a plate set on a rack. Fill a wok or pot with several inches of water and heat until boiling. Place the vegetable over the boiling water and steam 8 to 10 minutes or until tender. Drain any water from the broccoli or cauliflower. Put the vegetable in a serving bowl, add the Dressing, toss lightly, and serve.

Taco Mac

Taco Mac

1 lb. ground beef

1/2 onion, diced

1 T. chili powder

1 T. cumin

2 t. garlic powder

1 t. salt

1/2 lb. elbow macaroni

1 1/2 C. beef stock or broth

1 8 oz. can tomato sauce

1 14.5 oz. can crushed tomatoes

2 C. frozen corn

1 C. shredded cheese

 

Brown ground beef and onion. Drain. Stir in seasonings. Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes. Stir in corn until heated through. Top with cheese and serve.

DIY Flavored Extracts

DIY Flavored Extracts

DIY Flavored Extracts

Vanilla Extract (single 4oz bottle)

  • 3 whole vanilla beans
  • Vodka (You can also use bourbon)

Mint Extract (4oz)

  • ½ C. mint leaves
  • Vodka

Orange Extract (4oz)

  • 1 large navel orange
  • Vodka

Lemon Extract (4oz)

  • 1 large lemon
  • Vodka

To make Vanilla Extract:

  1. Cut your vanilla beans in half, then split open each half to expose the vanilla seeds on the inside of the pod.
  2. Place cut vanilla beans inside your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Seal tightly and store bottle in a cool, dry place.
  5. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  6. After 5-6 weeks, you have extract! (If you leave in your vanilla beans, when you start running low, just add more vodka and wait a little.)

To make Mint Extract:

  1. Stuff mint leaves into your glass bottle.
  2. Using a chopstick, skewer, or other poking device, lightly bruise/crush the leaves inside the bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract! (I’m not sure if, like vanilla extract, you can just leave the mint leaves inside. Since it’s leafy plant matter which disintegrates more easily, it may be a good idea to take it out. My leaves went from a vibrant green in the beginning to kind of a dull brown by the end so I took them out just to be safe – I poured my mint extract into another container through a sieve and discarded the mint leaves, then poured the filtered extract back into the bottle.)

To make Orange Extract:

  1. Peel thin strips of zest from ½ of your orange.
  2. Place zest into your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract! (I think with citrus peels the acid (and alcohol bath), it’s probably safe to leave the peels inside the bottle like a vanilla bean for re-fill purposes. If you don’t feel comfortable doing this, take it out!)

To make Lemon Extract:

  1. Peel thin strips of zest from your lemon.
  2. Place zest into your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract!
Gingered Autumn Fruit Crisp

Gingered Autumn Fruit Crisp

3 T. confectioners’ sugar

2 tsp. cornstarch

2 C. (about 1 pound) sliced anjou or bartlett pears

2 C. (about 1 pound) sliced mcintosh apples

2 C. (about 1 pound) sliced red or purple plums

2 T. finely chopped crystallized ginger

2 tsp. vanilla extract

 

3/4 C. old-fashioned oats

2 T. brown sugar

1/2 tsp. apple pie spice

2 T. cold better butter or trans-fat free spread

 

Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the fruit: In a bowl, combine the confectioners’ sugar and cornstarch. Stir until well blended. Add the pears, apples, plums, ginger, and vanilla. Toss to coat evenly. Transfer to the reserved dish. Set aside. To prepare the topping: Wipe the bowl dry with a paper towel. Add the oats, brown sugar, and apple pie spice. Toss with a fork to mix. With the fork, break the Better Butter or spread into small chunks. Add to the mixture. Use the fork to cut into smaller pieces that blend with the oats mixture. Scatter over the reserved fruit. Bake for about 55 minutes, or until golden and bubbly. Let stand for 10 minutes before serving. Serve warm or at room temperature.

 

Yield: 9 servings

Calories: 152

Fat: 2.5g

Fiber: 4g

 

 

 

 

 

Copycat Sizzler Malibu Chicken

Copycat Sizzler Malibu Chicken

Copycat Sizzler Malibu Chicken

1 C. all-purpose flour

1 C. Italian style Panko bread crumbs

1 egg

1 T. vegetable oil

4 thin sliced boneless skinless chicken breasts

Olive oil, about 3 T. or enough to generously coat skillet

Salt and fresh ground pepper, to taste

4 slices deli ham

4 slices Swiss cheese

 

1/3 C. mayonnaise

1 T. Dijon mustard, coarse ground or regular

1 teaspoon yellow mustard

2 teaspoons honey

1/4 teaspoon onion powder

 

Preheat oven to 350 degrees. Grab 3 pie plates or similar wide, shallow dishes. Place flour in one, breadcrumbs in another, and whisk egg with vegetable oil in the 3rd dish. Pat chicken dry with paper towels. One by one, dip the pieces into flour, then into the egg/oil mixture, then lastly into the Panko breadcrumbs. Coat an oven-proof skillet with a generous amount of olive oil and place over medium heat. As you bread each piece of chicken, transfer it to the pan. Allow to cook for about 3 to 4 minutes per side, until nicely browned. Season it with a little salt and fresh ground black pepper while it cooks. You don’t want to cook the chicken through at this point. Once browned, layer the chicken with a piece of ham and then top with the Swiss cheese. Transfer pan to the preheated oven and bake for 20 to 25 minutes, till chicken is thoroughly cooked through to the center. Serve with dipping sauce. For the Dipping Sauce: While the chicken is baking, combine all sauce ingredients in a small bowl. Refrigerate until ready to serve.

Ham & Cheese Breakfast Strudels

Ham & Cheese Breakfast Strudels

Ham & Cheese Breakfast Strudels

3 T. butter, divided

2 T. all-purpose flour

1 C. whole milk

1/3 C. shredded Swiss cheese

2 T. grated Parmesan cheese

1/4 tsp. salt

5 large eggs, lightly beaten

1/4 pound ground fully cooked ham (about 3/4 cup)

6 sheets phyllo dough (14×9-inch size)

1/2 C. butter, melted

1/4 C. dry breadcrumbs

 

2 T. grated Parmesan cheese

2 T. minced fresh parsley

 

In a small saucepan, melt 2 T. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt. In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and cheese sauce, heat through. Remove from heat. Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 tsp. breadcrumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 C. filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and filling. Place on a greased baking sheet; sprinkle each with 1 tsp. cheese and 1 tsp. parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.

Apple-Swiss Turkey Sandwiches

Apple-Swiss Turkey Sandwiches

3 T. honey mustard

8 slices multi-grain bread, toasted

2 medium unpeeled apples, thinly sliced

8 slices reduced-fat Swiss cheese

1/2 C. thinly sliced cucumber

8 ounces thinly sliced cooked turkey breast

 

Lightly spread mustard on each slice of toast; set aside. Place apples on a microwave-safe plate and microwave, uncovered, on high for 1 minute or until slightly softened. Arrange half of the apple slices and cheese on 4 slices of toast. Top with cucumber and turkey. Add remaining apple and cheese slices. Top with remaining toast, mustard side down. Yield: 4 servings.