Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco 

1 1/3 C. crumbled queso fresco or feta cheese (about 6 oz.)

1/2 C. chopped fresh cilantro

3 1/4 C. water

1 C. polenta (coarse yellow cornmeal) or regular cornmeal

1 1-pound bag frozen yellow corn kernels-thawed

1 pound fresh link chorizo sausage-casings removed

1 pound cherry tomatoes (about 3 1/2 C.)

 

Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 C. water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.  Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.  If you’re not a fan of chorizo, a sweet Italian sausage works well in this recipe with feta cheese.

Best Bacon

Best Bacon

1 pound bacon

1 C. flour

1 C. brown sugar

1 tsp. pepper

 

Mix together brown sugar, flour, and pepper in a large Zip-loc bag. Add bacon and shake it up to bread the bacon. Bake on a cookie sheet at 350 for about 15-20 minutes, more if you like it crispy!

Ravioli in Spinach-Tomato Sauce

Ravioli in Spinach-Tomato Sauce

 

5 oz. refrigerated light ravioli

1 cup tomato sauce, low sodium

1 clove garlic

1 1/2 cups frozen spinach

1/2 tsp. Italian seasoning

1 tbsp. low fat or nonfat parmesan cheese

1/3 tbsp. olive oil

 

Prepare ravioli according to package directions, omit salt, drain. Mince garlic. Heat the oil in a nonstick skillet and sauté garlic and sauté briefly, until just golden. Add frozen spinach, tomato sauce and Italian seasoning, cover, lower heat and cook for about 8 to 10 minutes. Add cooked ravioli, gently combine; cover and cook 1-2 minutes more and serve with a sprinkle of Parmesan cheese.

Fantasy Fish

Fantasy Fish

6 oz. fillet of fish of choice

1/4 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. paprika

1/4 tsp. black pepper

4 tbsp. low sodium salsa

1/3 cup pineapple chunks

1 tbsp. fresh cilantro (coriander)

1/4 tsp. oregano

2/3 tbsp. olive oil

 

Rinse and pat dry fish. In a small bowl, combine spices: (you can use less spice if you like): rub over both sides of fish. In a nonstick skillet, heat oil over medium heat and sauté fish about 3-5 minutes on each side or until done. Remove from pan and keep warm. In same skillet, add pineapple with juice and salsa. Raise heat to medium-high and bring to a boil. Cook 1-2 minutes, add cilantro and oregano, and continue to cook for 1-2 more minutes, or until sauce is thickened. Serve.

Parmesan Chicken in Florentine Sauce

Parmesan Chicken in Florentine Sauce

 

 

1/2 cup tomato sauce, low sodium

1 clove garlic

3/4 cup frozen spinach

1 tsp. low sodium parmesan cheese

3 1/2 oz. boneless chicken breast

1 tsp. onion powder

1/3 tbsp. olive oil

 

Cook your pasta of choice (try penne or rigatoni) according to recipe provided; set aside. Rinse and pat dry chicken, then cut into strips. Mince garlic. Heat a nonstick skillet sprayed with cooking spray over low-medium heat, and sauté garlic for 2-3 minutes, until just soft. Raise heat to medium high, add chicken and cook for 5-6 minutes or until no longer pink. Remove from pan and reserve. Microwave spinach in a microwavable bowl at high heat, covered, for 2-3 minutes and drain. Add spinach and tomato sauce to skillet and simmer for about 2-3 minutes, covered. Add chicken and onion powder to sauce, stir and cover: simmer another 2-3 minutes. Add cooked pasta to pan, combine and heat through for another minute. Serve with a sprinkle of Parmesan cheese.

Beef and Cheese Pasta

Beef and Cheese Pasta

1 bell pepper

1 tsp. oregano

1/2 tsp. Italian seasoning

1 tsp. dried parsley

4 oz. of lean, ground round beef

1/4 cup low fat or nonfat ricotta cheese

1 clove garlic

1 medium fresh tomato

1/3 tbsp. olive oil

 

Prepare pasta-according recipe provide. Angel Hair pasta or any thin spaghetti works well here. Chop tomatoes and bell pepper and mince garlic, set aside. Heat oil in a nonstick skillet over medium heat. Sauté garlic, tomatoes and bell pepper 2-3 minutes or until bell pepper is slightly softened. Add ground beef and cook until brown, stirring occasionally. Add cooked pasta along with oregano, Italian seasoning, parsley, and ricotta. Cook for about 2-3 minutes more. Serve.

Rice and Green Soybean Pilaf

Rice and Green Soybean Pilaf

 

4 tbsp. uncooked rice

1 cup green soybeans (edamame)

1/2 small red onion

1/2 medium carrot

1/2 large celery stalk

1 clove garlic

4 oz. fresh mushrooms

2/3 cup vegetable broth

1 tbsp. sliced almonds

1/4 tbsp. olive oil

 

You can use frozen shelled green soybeans. In a medium saucepan, place soy beans with enough water to cover them. Boil beans about 5 to 6 minutes, or until tender; drain and set aside. Rinse and chop the onion, carrot, and celery; wipe mushrooms with a damp cloth or paper towel and slice; mince garlic. In a medium saucepan, heat oil on medium heat and sauté garlic, onion, carrot, and celery for about 5 minutes. Add mushrooms, rice, and broth. Bring to a boil, lower heat, cover and simmer for about 20 minutes, or until rice is cooked. Stir in the soybeans and mix thoroughly. Cover and let stand for a few minutes for flavors to blend, top with almonds and serve.

Korean Noodle Salad with Shrimp

Korean Noodle Salad with Shrimp

 

 

4 oz. fresh mushrooms

1 medium carrot

1 green onion

2 tsp. sesame oil

1 1/2 tsp. lite soy sauce

2 tsp. balsamic vinegar

5 whole medium cashews

5 oz. fresh or frozen medium-sized, shrimp

1/2 tsp. garlic powder

1 cup fresh spinach

1 oz. bean sprouts

 

Prepare vermicelli or thin noodle according to recipe, omit salt. Rinse and chop spinach, mushrooms, carrot and onion; rinse and pat dry sprouts; chop cashews, set aside. Boil water in a saucepan. Peel shrimp, rinse and add to boiling water until pink, about 3 minutes. In a small bowl, whisk together soy sauce, oil, vinegar and garlic powder. In a large salad bowl, combine cooked vermicelli or noodles with vegetables, shrimp and dressing. Toss well, sprinkle with cashews. Serve.

Beef Kebabs with Peanut Dipping Sauce

Beef Kebabs with Peanut Dipping Sauce

1/2 cup light soy sauce

2 tablespoons granulated brown sugar substitute

2 tablespoons sugar substitute

4 cloves garlic, pressed

1 1/2 pounds sirloin steak, 1 1/2″ thick, cut into 1″ pieces

1/2 cup creamy unsweetened natural peanut butter

3/4 cup water

3 tablespoons lime juice

1 tablespoon finely chopped ginger

1/4 teaspoon ground red pepper

1 green bell pepper, cut into squares

1 red bell pepper, cut into squares

1 large onion, cut into wedges

 

In a shallow dish, combine half of the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and 2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, water, lime juice, ginger, ground red pepper, the remaining half of the soy sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and the remaining 2 cloves pressed garlic. Cook, stirring constantly, until the mixture boils. Remove it from heat.  Coat a grill rack with cooking spray. Preheat the grill to high.  Thread the steak, peppers, and onion onto four metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Serve with the peanut sauce.

 

Yield: 4 servings

Calories: 481

Fat: 23g

Fiber: 4g

Meatballs with Tomato and Zucchini Medley

Meatballs with Tomato and Zucchini Medley

1/4 pound extra-lean ground beef or ground turkey breast

2 tablespoons whole wheat bread crumbs

2 tablespoons liquid egg substitute or 1/2 egg

3/8 teaspoon ground black pepper

1/4 teaspoon dried Italian seasoning

3 tablespoons grated Parmesan cheese

1/2 onion, finely chopped

1 cloves garlic, minced

1 zucchini, halved lengthwise and sliced

1/2 yellow squash, halved lengthwise and sliced

1/2 can (8 ounces) Italian-style cut tomatoes

1/2 can (8 ounces) crushed tomatoes

2 tablespoons chopped fresh basil

Sprig basil, for garnish

 

In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 teaspoon of the pepper, the Italian seasoning, and 2 tablespoons of the cheese. Form into balls the size of walnuts.  Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs.  In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 teaspoon pepper, the remaining 1 tablespoon cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

 

Yield: 4 servings

Calories: 280

Fat: 20g

Fiber: 6g

Sugar and Spice Seeds

Sugar and Spice Seeds

 

 

1 cup(s) pumpkin seeds

3 tablespoon(s) melted unsalted butter

3 tablespoon(s) sugar

1 teaspoon(s) pumpkin-pie spice

1 pinch(s) kosher salt

 

Clean pumpkin seeds: Rinse under cold water and remove all the pulpy strings. (This is best done before the pulp dries.) Dry seeds thoroughly.

Roast pumpkin seeds: Heat oven to 350°F. Line a baking sheet with nonstick foil. Toss seeds with melted unsalted butter, sugar, pumpkin-pie spice, and kosher salt. Place on prepared baking sheet and roast 15 to 20 minutes, or until browned.

Rice Pilaf

Rice Pilaf

1 C uncooked rice (I use a long grain)

1/2 C vermicelli (real skinny spaghetti)

1/3 cube/stick butter

1 can chicken broth adding enough water to make 2 cups

1 tsp minced onion

1 tsp salt or I prefer 1/2 tsp salt and 1/2 tsp Lawry’s seasoning salt

 

In a pan melt butter and brown the broken up vermicelli.  Stir often as this will burn easily.  Cook until the noodles are well browned.  Add chicken broth, onions and salt and bring to a boil.  Add rice and stir once.  Cover and simmer slowly until cooked through (15-20 minutes)

Phyllo Wrapped Asparagus

Phyllo Wrapped Asparagus

1- 2 asparagus spears per wrap.  I cut one spear in half but if your spears are small use two spears per wrap.

frozen phyllo dough sheets, thawed.  You can get four wraps out of one sheet of phyllo dough

1/4 C butter, melted per 4-6 wraps

1/4 C grated Parmesan cheese  per 4-6 wraps

 

Preheat oven to 375 degrees F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in quarters lengthwise. Keep covered with towel until ready to use. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 pieces of asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Lemon-Rosemary Noodles and Chicken

Lemon-Rosemary Noodles and Chicken

3 boneless, skinless chicken breasts

Coarse salt and freshly ground pepper

1 T. fresh rosemary, minced

1 lemon, zested and juiced

3 T. honey

8 ounces thin spaghetti (I prefer Barilla Plus)

2 T. butter

2 cloves garlic, minced

1/4 cup real bacon bits

1/2 cup cream

1/2 cup shredded parmesan cheese

3 roma tomatoes, seeds and core removed, diced

2 T. capers (optional)

 

Start a pot of water boiling to cook the pasta. Spray your BBQ grill rack with nonstick spray and fire it up. Sprinkle salt, pepper and rosemary on each chicken breast and grill for 7-8 minutes on the first side. In a small bowl, mix 2 T. of freshly squeezed lemon juice and the honey together, then brush it on the tops of the chicken breasts before flipping them over. Brush the underside as well, and grill for a few more minutes until they are cooked through (actual cooking time will depend on how thick the breast is, and you could certainly pound them thinner to start with to make it go faster). Remove to a plate and cover to keep warm. Toss your noodles into the boiling salted water if you haven’t already. Once they are nearly done cooking, begin making the sauce. It comes together quickly. In a large skillet, melt 2 T. butter then add the garlic. Saute and stir for 2-3 minutes, then add the bacon bits and cook for another minute. Stir in the remaining lemon juice and all of the zest, then the cream. Stir in the cooked and drained noodles, adding a tablespoon or two of the pasta water if needed to thin the sauce. Slice the chicken breasts thinly. Stir in the roma tomatoes and parmesan cheese (and capers if you so desire – I’m the only one that likes them around here, so I tossed a few on my own plate), and serve immediately with a portion of chicken breast strips on top of the pile of pasta.

Quick Cheese Bread

Quick Cheese Bread

3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)

3 C (15 ounces) all-purpose flour

1 Tbsp baking powder

1/4 tsp cayenne pepper

1 tsp salt

1/8 tsp black pepper

4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes

1 1/4 C whole milk (2% milk may be substituted but don’t use skim milk)

3 Tbsp butter, melted

1 large egg lightly beaten

3/4 C sour cream

 

Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees.  Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.  In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.  Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

Balsamic Roast Pork Tenderloin

Balsamic Roast Pork Tenderloin

4 1/2 lb. pork tenderloins, 2 packages with 1 tenderloin in each package (For the four of us I only cooked one of the tenderloins)

4 Tbsp. Balsamic vinegar

4 Tbsp extra virgin olive oil

8 cloves garlic, cracked or chopped

Steak seasoning blend or coarse salt and black pepper

4 sprigs fresh rosemary, leaves stripped and finely chopped

4 sprigs fresh thyme, leaves stripped and finely chopped (I used a teaspoon of dry)

 

Preheat oven to 500 degrees. Trim silver skin or connective tissue off tenderloins. Place tenderloins on a nonstick cookie sheet with a rim (I covered mine in foil). Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Coat tenderloins with a few tablespoons of balsamic vinegar and rub into meat.  Drizzle tenderloins with olive oil, just enough to coat.  Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend.  Roast in hot oven for 20 minutes. Let meat rest, transfer to a carving board, slice and serve

Chili-Lime Pineapple {Mango} Chicken Skewers

Chili-Lime Pineapple {Mango} Chicken Skewers

6 Tbsp olive oil

1/4 C fresh lime juice

Zest of one lime

1 tsp chili powder

1/4 tsp cayenne pepper (double that if you like spicy things)

1/2 tsp salt

1 Tbsp sugar

4 boneless, skinless chicken breast halves, cut into 1 inch cubes

3 ripe but firm mangoes, peeled and cut into 1 1/2 inch cubes or fresh pineapple spears cut into 1 1/2 inch cubes.  I used about 6-7 large spears.

 

Soak wooden/bamboo skewers in water for 20-30 minutes prior to using them.  This will prevent them from burning on the grill. In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar.  Place in a zip-lock bag and add the chicken and mangoes (pineapple), stirring gently to coat with marinade.  Cover and refrigerate for 2-4 hours. Prepare grill (or indoor grill pan). Remove the chicken and fruit from the marinade and thread onto skewers, alternating the pieces and dividing them evenly. Be sure not to smash everything together too tightly.  In order for the food to cook thoroughly and evenly, it needs room!  The pieces threaded on should just barely touch each other. Cook on grill until nicely charred and cooked through – 6-10 minutes. 

Asian BBQ Chicken

Asian BBQ Chicken

1/4 C packed brown sugar

1/4 C soy sauce

2 T lime juice (about 1 lime)

1/4 t cayenne pepper

1/4 t curry powder

3-4 garlic cloves, minced

1 t grated fresh ginger

8 boneless, skinless chicken thighs

 

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Refrigerate for a minimum of 4 hours, but overnight is best. Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Parmesan Popovers

Parmesan Popovers

3 eggs

3/4 cups all-purpose flour

1/4 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp herbs de Provence

4 T. chopped parsley leaves

1 cups whole milk

3/4 cup grated Parmesan (about 5 ounces)

 

Preheat the oven to 400 degrees F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin tin and cool on a wire rack.

Peruvian Quinoa Corn Chowder

Peruvian Quinoa Corn Chowder

 

2 tbsp butter

1 1/2 cups chopped leeks

1 cup finely diced celery

1/2 cup finely diced red bell pepper

1 tsp salt

1/4 cup amaranth

1/2 cup quinoa

1/4 tsp dried thyme

4 cups fresh or frozen sweet corn kernels, thawed

1 cup whole milk

2 tbsp minced parsley, for garnish

 

In a large pot, sauté the leeks, celery and bell pepper in 2 tablespoons of butter for about 5 minutes. Season with salt.  Stir in the amaranth with 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme and return to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Meanwhile, purée 3 cups of the corn with 1 cup of water in a blender or food processor. When the quinoa has cooked for 10 minutes, stir the corn purée and remaining whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 minutes. Stir in the milk. Divide into portions and garnish each with finely chopped parsley.

Cranberry Baked Brie

Cranberry Baked Brie

1 12 ounce (6”) wheel of brie

8 sheets fillo dough, thawed

1/2 cup butter, melted

1/2 cup cranberry sauce

3 sprigs fresh thyme

sliced apples and bread

 

Cover a baking sheet with a layer of parchment paper. Preheat oven to 400 degrees. Unwrap the brie and have the cranberry sauce and thyme ready before you begin working with the fillo dough. Lay out one sheet of fillo dough on a clean work surface and brush generously with melted butter. Repeat with the additional sheets of fillo.  After the last layer, spread cranberry sauce in a circle in the center, as wide as the round of brie. Center the brie over the sauce and lay thyme sprigs over the top. Trim the corners off the fillo to make an oval shape. Working quickly, fold up the edges over the brie, brushing folds with melted butter as you go. Once it’s closed, gently flip over onto baking sheet and brush outside with butter. Bake for 25 minutes, until fillo is golden brown. Remove from oven and let cool for 45 minutes, then serve with apples and bread. If you’re impatient like me and can’t wait to dig in, be prepared for a gooey gush of warm, melted cheese. Mmm. Enjoy!

Berry-Cardamon Topping

Berry-Cardamon Topping

 

1 and 1/2 pint raspberries

1 and 1/2 pint blackberries

1/4 C. sugar

1/2 tsp. ground cardamom

 

Combine raspberries, blackberries, sugar and ground cardamom in a medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside until ready to serve.

Beans & Barley Tofu Scrambler

Beans & Barley Tofu Scrambler

 

1/4 C. tahini

1/4 C. shoyu

1 tsp. black pepper (or to taste)

1 tsp. salt

2 tsp. garlic powder — or to taste

2 pounds firm tofu (drained dried and coarsely crumbled)

2 tsp. olive oil

2/3 C. sliced fresh mushrooms

2/3 C. diced tomato

2/3 C. chopped green onions

Toasted sesame seeds for garnish

 

Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.  Heat 12-inch non-stick, or well-greased, skillet over medium heat. Add oil and sauté mushrooms until cooked, about 5 minutes. Add tomatoes and green onions and cook for 1 minute.  Add tofu mixture and cook, scrambling occasionally, until some of it begins to brown a little. Garnish with toasted sesame seeds.

Apple Cheddar Bagel Broil

Apple Cheddar Bagel Broil

 

1 bagel

1/2 apple – sliced

1 tsp. butter

2 thin slices of cheddar cheese (American works too)

1 tsp. sugar

1 tsp. cinnamon

 

Preheat oven to 400 degrees.  Combine cinnamon and sugar together. Split bagel in half and lightly toast in oven or toaster. Spread a little butter on each half. Top each bagel with apple slices and a sprinkle with cinnamon-sugar. Place cheese slices on top and broil until cheese is bubbly.

Pina Colada Tofu Shake

Pina Colada Tofu Shake

 

1/3 brick silken tofu

8 oz soy milk

1 frozen banana

1/4 C. pineapple (fresh or canned)

1/4 tsp. coconut extract

 

Place all ingredients in a blender and blend until smooth.

Lemonade Wake-up Call

Lemonade Wake-up Call

1 C. lemonade

1/2 C. plain or lemon yogurt

3/4 C. fresh or frozen pineapple chunks

1/2 C. pineapple sherbet

3 or 4 large icecubes

 

Place all ingredients in the blender and blend until smooth.  You can also make a great orange-pineapple smoothie by replacing the lemonade with orange juice and using plain yogurt.

Watermelon Jam

Watermelon Jam

 

7 C. watermelon – cut into 1-inch pieces

4 C. granulated sugar

1/4 C. lemon juice

4 T. coarse salt

1 T. ground ginger

Cold water

 

Dissolve salt thoroughly in 8 C. cold water and pour over watermelon pieces; let stand 5 – 6 hours.  Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice and 7 C. water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours. Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps. Process jars about 20 minutes at 180° F in hot water bath.

Hawaiian Sandwiches

Hawaiian Sandwiches

 

16 slices of bacon

8 pieces toasted white bread

1 (20 oz. can) sliced pineapple — drained

8 slices Cheddar cheese.

 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted.

Honey Ginger Melons

Honey Ginger Melons

 

6 C. melon (honeydew and cantaloupe are my favorites) – cut into 1 inch cubes

1/4 C. honey

2 tsp. ginger root – minced

1 tsp. lime zest

1 tsp. orange zest

 

In a microwave-safe bowl, mix together the honey, zests and ginger root. Heat on high in microwave for about 20 seconds. Set aside and allow to cool. In a large bowl, toss the melon pieces with the sauce. Serve immediately. You can store this in the refrigerator for 5 days, but it’s always best when super fresh.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

 

1/2 pound of fresh rhubarb

1/2 quart of fresh strawberries

1 C. of sugar

1 T. of lemon juice

3/4 tsp. of quick tapioca

 

Clean the rhubarb and cut into 1/2-inch pieces.  Clean and hull strawberries and slice in half. In a large heavy saucepan, add rhubarb, strawberries, sugar and lemon juice. Without turning on heat, stir ingredients together and allow them to set for 45 minutes. Add the tapioca, stir and allow to set an additional 15 minutes. Bring mixture to a very low simmer and cook for 50 minutes. Allow to cool to room temperature. Transfer to a jar or other container and refrigerate.

Three-Cheese Quiche Bites

Three-Cheese Quiche Bites

 

40 Ritz or similar snack crackers – finely crushed

4 large eggs

2 C. shredded Mozzarella cheese

3/4 C. milk

1/2 C. chopped roasted red peppers

1/2 C. dijon mustard

1/4 C. shredded Parmesan and Romano cheese blend

1/4 C. chopped parsley

3 T. butter or margarine – melted

 

Preheat oven to 350 degrees. In a medium bowl, mix the cracker crumbs with the butter or margarine. Lightly coat a 13 by 9 pan with cooking spray. Place crumb mixture in pan and press out to make a crust on the bottom. Bake for 8 to 10 minutes – until golden. Remove from oven and let stand for 5 to 10 minutes. Sprinkle half (1 C.) of the Mozzarella cheese over the crumb layer. Follow that with a layer of red peppers covered with the remaining (1 C.) Mozzarella cheese. In a small bowl, beat the eggs with the milk, mustard and parsley. Pour evenly over the last layer of cheese in the pan. Finally, sprinkle with the Parmesan and Romano cheese blend.  Bake (at 350 still) for 30 to 35 minutes or until set.  Let stand 10 minutes; cut into squares and serve warm. A perfect use for slightly stake crackers

Fat Smash Apple Crisp

Fat Smash Apple Crisp

2 C. Chopped Apples 

1 tsp. Ground Cinnamon 

1/2 C. Quaker Old-Fashioned Instant Oatmeal 

1 C. Water 

 

Place chopped apples in a microwave safe dish. Sprinkle with cinnamon and toss to coat. Microwave on high for 2-3 minutes. Add dry oats and water, and microwave for 1 minute more. Stir well before serving. 

Mini Cheddar Garlic Popovers

Mini Cheddar Garlic Popovers

3 tsp. Oil

¾ C. Milk

1 Egg

1 Egg White

¾ C. Flour

½ Tsp. Johnny’s Garlic Seasoning

1/3 C. Cheddar Cheese (shredded)

Spray 24 mini muffin cups with cooking spray, place the muffin pan on a cookie sheet. Add 1/8 of a tsp. Oil to the bottom of each cup. In a small bowl combine the milk, egg and egg white, mix well using a whisk. Add the flour and garlic season then mix well, once fully combined stir in the cheese. Warm the cookie sheet/muffin pan in a 425 degree oven for about 5 minutes, once heated divide the batter between the muffin cups. Bake for 18-20 or until golden brown. Immediately remove popovers from the pan and serve warm.

Warm Butternut and Chickpea Salad with Tahini Dressing

Warm Butternut and Chickpea Salad with Tahini Dressing

 

For salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced or pressed

1/2 teaspoons ground allspice (I skip this)

2 tablespoons olive oil

Salt

One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/4 of a medium red onion, finely chopped

1/4 cup coarsely chopped fresh cilantro or parsley

 

For tahini dressing:

1 medium garlic clove, finely minced with a pinch of salt

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

 

Preheat the oven to 425°F. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Pasta with Arugula, Roasted Peppers & Italian Sausage

Pasta with Arugula, Roasted Peppers & Italian Sausage

 

4 links hot Italian sausage

1 pound fusilli, rotini, or penne

½ cup extra virgin olive oil

3 cloves garlic, grated

2 roasted red bell peppers, julienned

2 roasted yellow bell peppers, julienned

7 ounces baby arugula

Kosher salt

Grated Parmegiano-Reggiano, for serving

 

Heat the grill to medium-low. Add the sausages and cook, covered, without disturbing for 8 to 9 minutes, or until they release from the grate and are crusty and brown. Using tongs, turn the sausages and continue to cook, covered, over medium-low heat another 6 to 7 minutes, or until cooked through. Remove the sausages to a plate, tent with foil to keep warm, and let rest for about 5 minutes. Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Whisk together the oil and garlic in a very large bowl. Add the red bell peppers, yellow bell peppers, and arugula and toss to coat. Season to taste with salt. Cut the sausage links in half lengthwise and slice into bite-size pieces. Drain the pasta when it is al dente. Immediately add the pasta and sausage to the arugula mixture and toss to combine. Arrange on individual plates, top with plenty of Parmegiano, and serve immediately.

Japanese Spinach with Sesame Dressing

Japanese Spinach with Sesame Dressing

 

3 tablespoons toasted sesame seeds

2 teaspoons sugar

1 tablespoon plus 1 teaspoon soy sauce

1 tablespoon sake

1 tablespoon water (more to taste)

1/2 teaspoon dark sesame oil

 

Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 10 to 20 seconds in the boiling water and transfer to the ice water using a deep-fry skimmer. Drain and gently squeeze out water. Chop coarsely. Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a  mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed.  Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the sake and water, then stir in the ground sesame seeds. Thin out with water. Toss with the spinach and stir together until the dressing infuses the spinach. Be careful not to bruise the spinach leaves. Divide into four small bunches and place in the middle of four small plates or bowls. Drizzle on a few drops of sesame oil. Serve at room temperature.

Indian Style Chicken in Beet, Apricot, and Tomato Chutney

Indian Style Chicken in Beet, Apricot, and Tomato Chutney

 

8 chicken thighs, bone-in, skin on

3 yellow beets

12 dried apricots

1/2 cup packed mint leaves

1 tablespoon vegetable oil

1 large onion, coarsely chopped

2 tablespoons finely grated ginger root

4 tablespoons garam masala

2 teaspoons crushed coriander seeds

1 teaspoons ground turmeric

1/2 teaspoon saffron

4 anise pods

1/2 jalapeno pepper, split and seeded

2 cans chopped tomato

Juice of two oranges

 

Place a rack in the lower third of the oven and preheat the oven to 400 degrees. Wash the beets and wrap them in aluminum foil. Place them on a baking sheet and roast for an hour and a half. Remove them from the oven. When they are cool, peel them and chop them into 1/2-inch cubes. Bring 1 cup of water to a boil in a saucepan. Add the apricots and mint leaves and then remove the pan from the heat and let cool. Puree the mixture in a food processor.  Heat the oil over medium heat in a Dutch oven. Season the chicken with salt and pepper and brown the chicken in batches, about five minutes per side. Set aside and discard the skins. Drain all but a teaspoon of fat from the dutch oven.  Return the Dutch oven to medium heat and add the onion, ginger, garam masala, coriander seeds, turmeric, saffron, star anise, and jalapeno and sweat until the onion is lightly cooked, about five minutes. Add the tomatoes, toss, and cook for 4 minutes more. Pour the orange juice and apricot puree into the pot, and stir to combine. Add the diced beets, bring to a simmer, and season to taste with salt. Add the chicken pieces so they are partially submerged. You may need to add a little water or chicken stock if there’s not enough liquid. Cover and simmer for 25 minutes.  Plate and garnish with fresh chopped mint.

Parsnip Souffles

Parsnip Souffles

2 T. dry bread crumbs

1 C. chopped parsnip

2 T. butter

1/2 C. milk

2 T. (scant) flour

3 large eggs, separated

3/4 C. grated sharp cheddar cheese

1 t. dried marjoram or minced rosemary

Pinch of salt

Butter two ramekins or ovenproof mugs.  Dust each with breadcrumbs and set aside.  Scrub the parsnips and cut into 1 inch pieces.  Cook in boiling salted water for 15 minutes or until tender.  Drain and allow to cool for a few minutes. Place the cooled parsnip in a food processor and add the butter, milk, and flour.  Puree until smooth.  Add the egg yolks, cheese, herb and salt.  Process until thoroughly combined.  Transfer the mixture to a mixing bowl and set aside. Preheat the oven to 375 F. With an electric mixer, whip the egg whites until stiff.  Carefully fold the whites into the parsnip mixture in small batches.  Divide the mixture between the prepared ramekins, filling almost to the top.  Place the ramekins on a baking sheet and bake for 30 minutes until puffed and golden, being careful to never slam the oven door!  Serve immediately.

Soba Noodle Miso Soup

Soba Noodle Miso Soup

2 oz dried shiitake mushrooms

1 bunch of scallions, roughly chopped into about 2″ pieces

2″ slice of peeled ginger

6 cups water

1/2 package of tofu, cut into bite sized pieces

4 Tbsp miso paste (you can use any variety, I used a mellow white miso)

4 oz. soba noodles, cooked according to package and rinsed in cold water

Soy sauce, to taste

Sriracha sauce, to taste and optional

Baby spinach, shredded carrots, sliced green onions and bit of sesame oil to garnish

 

In a large pot, add in the water, ginger, scallions, and shiitake mushrooms. Bring to a simmer over medium heat and allow to cook until the mushrooms have softened and the water has been infused with the flavors, about 20 minutes. Strain the liquid, discarding the mushrooms, ginger and scallions. In a bowl, whisk the miso paste with some of the hot stock. Add to the pan with the rest of the stock. Season with a bit of soy sauce, and sriracha to taste.  Add in the cubed tofu, and cook 5 minutes more.  To serve, place the cooked soba noodles in a bowl and top with the soup. Garnish with shredded carrots, scallions, baby spinach and a splash of sesame oil.

Ginger Beef and Edamame Stir-Fry

Ginger Beef and Edamame Stir-Fry

10 – 12 ounces cooked roast beef, cut into thin strips

3 tablespoons reduced-sodium soy sauce

2 teaspoons Asian sesame oil

2 teaspoons rice-wine vinegar

2 teaspoons oyster sauce

1 teaspoon sugar substitute

1 teaspoon cornstarch

1 cup frozen shelled edamame beans

1 cup snow peas or snap peas

1/2 cup reduced-sodium chicken broth

1 teaspoon extra-virgin olive oil

1 tablespoon minced fresh ginger

2 cloves garlic, minced

 

In medium bowl, combine beef strips and soy sauce; toss to coat. Set aside.  In small bowl, combine sesame oil, vinegar, oyster sauce, sugar substitute, and cornstarch; set aside.  Place edamame in large nonstick skillet over medium heat. Toast 2 minutes; shaking pan occasionally. Add snow peas and chicken broth; cover pan and bring to a simmer. Let cook 1 minute. Add oil, ginger, and garlic. Cook 1 minute, stirring often.  Add beef and sesame sauce to skillet, still over medium heat. Cook to warm through, stirring often, until sauce thickens. Serve immediately.