Creamed Spinach Gratin

Creamed Spinach Gratin

 

1/2 teaspoon butter

5 packages (10 oz. each) frozen chopped spinach, defrosted

2 1/2 cups heavy whipping cream

1 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

1/2 cup fresh bread crumbs

 

Butter a shallow 1 1/2- to 2-quart baking dish. Squeeze out as much water as possible from the spinach (use your hands or a clean kitchen towel). Set aside. Heat spinach and cream in a large saucepan over medium-high heat. Reduce heat to low and stir in cheese to melt. Stir in salt, pepper, and nutmeg. Adjust seasoning to taste. Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 in. below a broiler set to high; broil until top is golden and crunchy, about 3 minutes.

Easy Potato Soup with Sneaky Cauliflower 

Easy Potato Soup with Sneaky Cauliflower 

Easy Potato Soup with Sneaky Cauliflower

 

2 tbsp. butter

1 small onion diced

2 cloves garlic crushed or minced

2 tbsp. flour

1/2 tsp. Cajun seasoning

4 c. chicken broth

1 1/2 lb. russet potatoes peeled and diced into 1″ pieces

1 c. cauliflower florets

1/2 c. half and half

1/2 c. shredded cheese

1/4 c. sour cream I used reduced fat

1/2 c. milk optional

4 slices cooked bacon diced (optional)

4 green onions sliced (optional)

 

Melt butter in a large pot over medium heat. Add onion, and sauté until very tender. Add garlic and Cajun seasoning, and sauté 1-2 minutes longer. Stir in flour until onions are evenly coated. Slowly add chicken broth, about 1/4 c. at a time, stirring constantly to keep mixture smooth. When all broth is incorporated, add potato cubes and cauliflower. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer for 10-15 minutes, until potatoes are tender. Using a stick blender, carefully blend soup until smooth. (You can also transfer soup to a regular blender and puree that way, but please be careful pouring the very hot soup!) Stir in half and half, cheese, and sour cream, and return to a simmer. If soup is thicker than you would like, stir in up to 1/2 c. milk and return to a simmer. Sprinkle bacon and green onions over individual servings if desired.

For no chew diet, omit bacon and onion garnish, or dice into very small pieces.

Chocolate-Pistachio Meringues

Chocolate-Pistachio Meringues

 

 

4 large egg whites (1/2 cup), at room temperature

1/4 teaspoon salt

3/4 cup sugar

4 ounces bittersweet chocolate, chopped (1/4 in.), or 3/4 cup miniature chocolate chips

3/4 cup (about 3 oz.) shelled unsalted roasted pistachios, chopped

1 teaspoon grated orange peel

 

Line two 10-by-15-inch baking sheets with cooking parchment or silicone baking liners. In a bowl, with an electric mixer at medium-high speed, beat egg whites and salt just until stiff (but not dry) peaks form, 2 to 4 minutes. Reduce speed to medium and add sugar gradually, beating until it has dissolved and whites are glossy and like marshmallow creme in texture, about 3 minutes. With a flexible spatula, gently fold in chocolate, pistachios, and orange peel. Drop mixture in tablespoon portions about 1 inch apart on baking sheets. If desired, swirl the back of a spoon (or your finger) around cookies to shape.

Bake in a 250° regular or 225° convection oven until meringues appear set and are just beginning to turn pale gold at edges, about 50 minutes, switching baking sheet positions halfway through baking. Turn off oven and leave cookies inside on sheets until dry in the center (break one to test), at least 4 hours or up to 12. Store airtight at room temperature up to 2 weeks.

Crunchy Napa Cabbage Slaw

Crunchy Napa Cabbage Slaw

 

2/3 cup slivered almonds

8 cups (about 1 lb.) coarsely shredded napa cabbage

12 ounces snow peas, strings removed, rinsed and thinly sliced

1 1/3 cups thinly sliced radishes

1 1/3 cups thinly sliced green onions (including green tops)

1 1/3 cups lightly packed fresh cilantro leaves, rinsed

Creamy soy dressing

 

Place almonds in a 9-inch cake pan. Bake in a 350° oven until golden, shaking pan once, 6 to 9 minutes. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro. Add dressing and almonds to cabbage mixture; mix gently to coat. Pour into a serving bowl.

 

Creamy soy dressing

 

3 tablespoons white wine vinegar

3 tablespoons sugar

1 tablespoon soy sauce

1 clove peeled and minced garlic

1/2 teaspoon Asian sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon cayenne

1 cup mayonnaise

 

In a small bowl, combine white wine vinegar, sugar, soy sauce, garlic, Asian sesame oil, ground ginger, and cayenne; stir until sugar dissolves. Gradually whisk in mayonnaise, stirring until blended.

Artichoke and Sun-dried Tomato Chicken

Artichoke and Sun-dried Tomato Chicken

 

2 tablespoons olive oil

4 boned skinned chicken breast halves (8 oz. each)

2 large shallots, minced

3 garlic cloves, minced

1/2 cup reduced-sodium chicken stock

8 ounces marinated artichoke hearts, halved

1/4 cup sliced oil-marinated sun-dried tomatoes

About 1/2 tsp. salt

About 1/4 tsp. freshly ground black pepper

1/4 cup sliced basil

1/4 cup freshly and finely shredded parmesan

 

Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn’t burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, artichoke hearts, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute. Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate. Season artichoke heart-sun-dried tomato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with sliced basil and parmesan.

Lemon-Garlic Shrimp Skewers

Lemon-Garlic Shrimp Skewers

 

2 tablespoons kosher salt

2 tablespoons sugar

2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained

1/4 cup olive oil

1/4 cup chopped parsley

1 tablespoon grated lemon peel

2 or 3 cloves garlic, peeled and minced

1/2 teaspoon fresh-ground pepper

Lemon wedges

 

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Seared Tuna with Japanese Salsa

Seared Tuna with Japanese Salsa

 

2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)

1 teaspoon minced or pressed garlic

Salt and pepper

2 teaspoons vegetable oil

1/4 cup sake

2 tablespoons soy sauce

3/4 cup finely chopped tomatoes

2 tablespoons finely chopped green onion

1 tablespoon chopped fresh cilantro

1 tablespoon lemon juice

6 to 8 slices peeled avocado (3 to 4 oz. total)

 

Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often. Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce. Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

Warm Piquillo Peppers with Goat Cheese, California Raisins and Moscatel Vinaigrette

Warm Piquillo Peppers with Goat Cheese, California Raisins and Moscatel Vinaigrette

Piquillo Peppers

8 whole roasted piquillo peppers

1-1/2 cups soft goat cheese

1/2 cup toasted pine nuts

1/2 cup California golden raisins, soaked in water for 3 to 4 hours

3 tablespoons finely snipped fresh chives

3 tablespoons finely chopped fresh basil

1/2 teaspoon piment d’Espelette or freshly ground black pepper

1/4 cup heavy cream

Moscatel Vinaigrette

3-1/2 tablespoons Moscatel vinegar or balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

3 tablespoons California golden raisins, soaked in water for 3 to 4 hours

Garnish

4 small handfulls micro-greens

Freshly snipped chives

Piquillo Peppers: Preheat oven to 375°F. Lay out peppers on a small sheet pan and set aside. Combine remaining ingredients in a large mixing bowl and mix until completely integrated and cheese is uniform in texture. Gently stuff each pepper with equal amounts of goat cheese mixture and return to sheet pan. Bake at 375°F just until warmed through, about 5 to 6 minutes. Moscatel Vinaigrette: Combine vinegar, salt, pepper and olive oil in a mixing bowl and whisk together vigorously. Stir in raisins; set aside. To Serve:  Garnish each of four plates with a handful of micro-greens. Prop one stuffed piquillo pepper against a second one on each plate. Spoon vinaigrette liberally over all and sprinkle with snipped chives. Serve immediately.

Chicken with Pepper Relish

Chicken with Pepper Relish

 

4 boned, skinned chicken breast halves (about 6 oz. each)

Salt and pepper

1 1/2 tablespoons olive oil

1/4 cup chopped shallots

2 cloves garlic, peeled and minced

1 1/2 pounds red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and cut into 1/2-inch pieces

3 tablespoons sherry vinegar

1/4 cup chopped pitted Spanish-style green olives

1 tablespoon drained capers

 

Rinse chicken and pat dry. Sprinkle breast halves lightly all over with salt and pepper. Heat 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over medium heat. Add chicken and cook, turning once, until browned on both sides but still slightly pink in the center of the thickest part (cut to test), about 8 minutes total. Transfer chicken to a plate. Pour remaining 1/2 tablespoon olive oil into pan. Add shallots and garlic and stir often until fragrant but not browned, 1 to 2 minutes. Add peppers and stir frequently until slightly soft, 1 to 2 minutes. Add vinegar, olives, capers, and the chicken. Cover, lower heat to medium-low, and cook until peppers are soft and chicken is no longer pink in the center of the thickest part (cut to test), 5 to 8 minutes longer. Add salt and pepper to taste. Transfer each breast half to a plate and spoon peppers and juices evenly over warm chicken.

White Bean Soup with Greens

White Bean Soup with Greens

 

1 1/2 pounds Swiss chard, escarale, or beet greens, trimmed

6 cups chicken broth

1 clove garlic, crushed

1 cup cooked white beans

1/2 teaspoon salt

1/8 teaspoon ground white pepper

Grated Parmesan cheese, for garnish

Red-pepper flakes, for garnish

 

Bring a large pot of water to a boil over medium-high heat. Add the greens and cook for 7 minutes, or until barely tender. Drain the greens, squeezing out as much water as possible. (This can be done several hours before cooking in the soup. It is not necessary to cut the greens, because they will break apart while they cook in the soup.)  Bring the broth to a simmer in a large pot over medium-high heat. Add the garlic and greens. If using canned white beans, place them in a strainer and rinse them under cold running water to remove excess sodium. Add the beans to the broth. Simmer gently, partially covered, for 10 minutes. Sprinkle with the salt and pepper to taste. (Do not add the salt before the soup has finished cooking, or it may become too salty.)  Ladle the soup into heated bowls. Pass the cheese and pepper flakes at the table.

Turkey Pasta with Bacon and Cranberry Sauce

Turkey Pasta with Bacon and Cranberry Sauce

 

2 teaspoons cornstarch

1 cup fat-skimmed chicken broth

1/2 cup pecan halves

1/4 pound sliced bacon, chopped

1 onion (1/2 lb.), peeled and chopped

3/4 pound dried bow-tie pasta

3/4 cup cranberry sauce or relish (purchased or homemade)

2 cups bite-size pieces skinned cooked turkey

1/4 cup minced parsley

salt and pepper

 

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. In a small bowl, mix cornstarch with broth. While water heats pour pecans into a 10- to 12-inch frying pan over medium-high heat. Shake or stir nuts frequently until lightly browned under the skin (break a nut to test), about 5 minutes. Pour from pan and set aside. Return frying pan to medium-high heat; add bacon and onion. Stir often until bacon is brown, about 10 minutes; spoon out fat and discard. Add pasta to boiling water and cook until tender to bite, 10 to 12 minutes. While pasta cooks, add cranberry sauce and broth mixture to bacon and onion; stir over high heat until boiling,. Add turkey and parsley, mix, and keep sauce warm. Drain pasta. Return to pan, add turkey sauce, and mix. Spoon onto plates. Sprinkle pasta with toasted pecans and add salt and pepper to taste.

Sicilian-style Strata

Sicilian-style Strata

 

1 loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes

4 ounces thick-sliced prosciutto or ham, diced

1/4 cup chopped canned roasted red peppers

1/4 cup thinly sliced green onions

1/2 cup grated parmesan cheese

1 can (14 1/2 oz.) chopped tomatoes

1/4 cup pitted black olives, coarsely chopped

1/2 cup shredded mozzarella cheese

6 large eggs

3 cups milk

2 teaspoons dried Italian seasoning blend

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped parsley

2 tablespoons drained capers

 

Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day. Bake in a 325° regular or convection oven until center of strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature.

Roasted Roma Tomatoes on Toast

Roasted Roma Tomatoes on Toast

8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored

1 onion (about 8 oz.), peeled and finely chopped

3/4 cup balsamic vinegar

1/2 cup firmly packed brown sugar

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh ginger

Lemon cheese (recipe follows)

Olive-oil toast (recipe follows)

About 2 cups arugula leaves, stemmed, rinsed, and drained

Salt

Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chevre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.

Deviled Potato Salad with Sausage

Deviled Potato Salad with Sausage

8 ounces green beans, rinsed, ends trimmed, and cut in 1-inch pieces

3 pounds Yukon Gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks

2 tablespoons olive oil

2 tablespoons brown sugar

1 sweet onion such as Maui, Vidalia, or Oso (about 8 oz.), peeled and sliced crosswise 1 inch thick

2 fully cooked sausages (about 10 oz. total)

1/4 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1/4 cup balsamic vinegar

1/3 cup pitted black olives, coarsely chopped

1/4 cup minced parsley

Salt and pepper

 

In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until crisp-tender, 1 to 2 minutes. Remove beans from water with a slotted spoon or strainer and rinse under cold running water until cool. Return water to a boil. Add potatoes, reduce heat as necessary to maintain a simmer, and cook until potatoes are tender when pierced, 15 to 20 minutes. Drain. Meanwhile, in a small bowl, mix olive oil and brown sugar. Place onion slices and sausages on a baking sheet and brush generously with brown sugar mixture. Broil 6 inches from heat until onions and sausages are lightly browned and onions are tender when pierced, 8 to 10 minutes. Let stand until cool enough to handle. Coarsely chop onion. Slice sausages 1/2 inch thick. In a large bowl, combine beans, potatoes, onion, sausages, mayonnaise, mustard, vinegar, olives, and parsley. Mix gently to coat, adding salt and pepper to taste. Serve warm, or chill until cold, about 2 hours.

Persimmon-Cranberry Tarts

Persimmon-Cranberry Tarts

 

2 frozen puff pastry shells, thawed

2 firm Fuyu persimmons (5 oz. each) or 1 Fuji apple (8 oz.)

2 tablespoons fresh or frozen cranberries, rinsed

4 teaspoons sugar

4 teaspoons currant jelly

Crème fraîche or lightly sweetened softly whipped cream

 

On a lightly floured board, roll each pastry shell into a 5- to 6-inch round. Set rounds about 2 inches apart on a 12- by 15-inch baking sheet. Peel persimmons or apple; quarter lengthwise, core, and slice 1/4 inch thick. Overlap slices attractively on pastries. Sprinkle half the cranberries and sugar evenly over each tart. Bake in a 400° regular or convection oven until richly browned, 20 to 30 minutes. Meanwhile, place jelly in a microwave-safe bowl and heat in a microwave oven on full power (100%) just until melted, 20 to 30 seconds. Brush jelly over hot tarts. Transfer tarts to racks. Serve warm or cool, topped with a dollop of crème fraîche.

Roasted Kale with Preserved Lemons

Roasted Kale with Preserved Lemons

 

1 1/4 pounds dinosaur or curly green kale (about 2 bunches), rinsed

2 tablespoons olive oil

Salt and pepper

3 tablespoons chopped preserved lemons (see notes) or 1 tablespoon slivered lemon peel

 

Tear kale leaves away from tough center stems; discard stems. Cut kale into 2-inch pieces and place in a large bowl. Add oil and sprinkle lightly with salt and pepper; mix well to coat. Spoon into a 9- by 13-inch baking dish (kale will fill dish). Bake in a 450° regular or convection oven, stirring occasionally, until top pieces of kale are crisp and remaining are tender to bite, 20 to 25 minutes. Stir in preserved lemons or lemon peel and spoon into a bowl. Serve hot or at room temperature.

Fennel-Orange Salad with Green Olives

Fennel-Orange Salad with Green Olives

 

4 navel oranges (about 8 oz. each)

1 head fennel (about 12 oz.), stalks and discolored ends trimmed and discarded

2 tablespoons extra-virgin olive oil

Salt and fresh-ground pepper

1/2 cup pitted green olives

 

Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate. Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges. Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.

Halibut Roasted on a Bed of Salt

Halibut Roasted on a Bed of Salt

 

About 5 cups coarse sea salt

6 pieces halibut (6 to 8 oz. each; 1 1/2 in. thick), rinsed and patted dry

Salt and pepper

1 tablespoon olive oil

About 1 cup lightly packed fresh thyme sprigs, rinsed

About 1 cup lightly packed fresh oregano sprigs, rinsed

20 fresh or dried bay leaves

1 Meyer or regular lemon, rinsed and thinly sliced crosswise

Herb oil

 

Spread salt level (about 1 in. deep) in a 5- to 6-quart oval or 9- by 13-inch rectangular baking dish. Heat in a 450º regular or convection oven until very hot, about 20 minutes. Meanwhile, sprinkle one side of halibut lightly with salt and pepper. Pour olive oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, place fish pieces in pan, seasoned side down, without crowding; work in batches if necessary. Cook until lightly browned on the bottom, about 2 minutes. Remove baking dish from oven and distribute thyme and oregano sprigs, bay leaves, and all but three of the lemon slices evenly over hot salt (some salt will still be visible). Set halibut pieces browned side up over herbs and salt, spacing evenly. Cut reserved lemon slices in half and place half a slice on each piece of fish. Bake until fish is opaque but still moist- looking in center of thickest part (cut to test), 15 to 20 minutes. Serve with herb oil to drizzle over fish to taste.

 

Brunch Flatbread with Eggs, Bacon, and Frisée

Brunch Flatbread with Eggs, Bacon, and Frisée

 

1 package (2 1/4 teaspoons) active dry yeast

About 1 teaspoon salt

About 1/4 cup olive oil

3 1/2 to 3 3/4 cups all-purpose flour

8 ounces thick-cut bacon, chopped

About 1/4 cup yellow cornmeal

1 1/3 cups shredded parmesan or manchego cheese

12 large eggs

Pepper

1 tablespoon red wine vinegar

3 ounces baby spinach (about 2 cups), rinsed and crisped

3 ounces frisée lettuce leaves (about 2 cups), rinsed and crisped

 

In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water. Let stand until yeast is softened, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon olive oil. Gradually stir or, with an electric mixer on low speed, beat in 3 1/2 cups flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover dough with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down, cover, and chill up to 8 hours (see notes). Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings to dress greens, if desired. At least 2 hours before serving, remove dough from refrigerator and let stand at room temperature for 45 minutes (see notes). Scrape onto a lightly floured board and press gently to expel air. Divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tablespoon olive oil and sprinkle with about 1/3 cup cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 minutes. Remove from oven and crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 minutes into baking). Sprinkle lightly with salt and pepper. Return flatbreads to oven, switching pan positions, and bake until crust is well browned, 5 to 8 minutes longer. Meanwhile, in a large bowl, mix 1 tablespoon olive oil or reserved bacon drippings and the vinegar. Add spinach and frisée and mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.

Smoked Salmon and Cream Cheese Roll-ups

Smoked Salmon and Cream Cheese Roll-ups

 

2 pieces soft lahvosh or flatbread (about 13 by 18 in. each)

1 carton (8 oz.) whipped cream cheese

2 tablespoons chopped parsley

Salt and pepper

12 ounces thin-sliced smoked salmon

1 English cucumber (about 8 oz.), rinsed and very thinly sliced

3/4 cup very thinly sliced red onion (about 4 oz.)

 

Place one piece of lahvosh on a sheet of plastic wrap. With a flexible spatula or a knife, spread about 1/2 cup cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 tablespoon parsley, then lightly with salt and pepper. Arrange half the smoked salmon slices on top, leaving a 1-inch border along short ends of lahvosh. Arrange half the cucumber and onion slices evenly over salmon. Beginning at a short end, roll lahvosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll, and wrap second lahvosh. Chill rolls for at least 1 hour or up to 8 hours. Unwrap rolls and trim off about 1 inch from each end (save to eat later). Cut each roll into eight equal pieces and arrange on a platter

Pears and Dates with Vanilla-Orange

Pears and Dates with Vanilla-Orange

 

1 pint regular or low-fat plain yogurt

1/2 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract

2 tablespoons frozen orange juice concentrate

1 tablespoon honey

5 ripe Bartlett pears (about 2 1/2 lb. total), rinsed

8 ounces fresh Medjool dates (about 10), pitted and chopped

 

Spoon yogurt into a bowl. Scrape seeds from vanilla bean into yogurt (reserve pod for other uses). Stir in orange juice concentrate and honey until well blended. Peel and core pears; cut lengthwise into 1-inch-thick slices. Arrange pears and dates in bowls and top each with about 1/4 cup vanilla-orange yogurt.

Shrimp Toast (Ha Toe See)

Shrimp Toast (Ha Toe See)

1 tsp. Salt

1/2 lb. Shrimp; fresh; raw

2 T. Sherry

6 sl White sandwich bread

1 sm Egg; lightly beaten

2 Fresh pork fat pieces

2 Green onion stalks; chop

8 Water chestnuts

Sesame seeds

3 T. Cornstarch

Paprika

Leave bread out on a platter for 2 hours to dry. Trim crusts and cut each slice into 4 squares. Shell, devein and clean shrimp. Mince them into a fine, pulp like paste. Chop pork fat and water chestnuts until fine. Then mix with shrimp, green onions, salt, sherry, cornstarch and beaten egg. Mix well and spread mixture on the bread, making a slight mound on each piece. Sprinkle sesame seeds and paprika on the filling and press lightly so they adhere to the mixture. COOKING: Heat 4 cups of oil in the wok. Drop bread, shrimp side down, into oil and fry for 30 seconds. Turn and fry on the other side for another 30 seconds. (This is estimated time, since it depends on how hot the oil is. Use your judgment.) Both sides should be golden. Drain on paper towel and serve hot. DO AHEAD NOTES: Deep fry bread and mixture until it becomes a light beige color, then cool and freeze. To reheat, preheat oven at 350 degrees, place frozen toast in a single layer on a cookie sheet and heat for 12 minutes. If toast already is thawed, reheat for 5 to 6 minutes. The toast will become a deeper brown as its reheated. COMMENTS: Another way to serve this toast is by cutting each piece of bread diagonally into 2 triangles and spread on mixture. Top with a halved prawn in a lemon twist fashion and deep fry as usual. Arrange toast on a round platter, pin wheel fashion. Top with cherry tomatoes or parsley sprigs in the center of the pinwheel.

Scallops and Chinese Radish Balls

Scallops and Chinese Radish Balls

 

1 ½ oz. dried Scallops

1 ½ C. Hot Chicken Broth

2 Chinese Radishes, about 2 lb.

2 T. Peanut or Vegetable Oil

1 slice Ginger Root

½ tsp. Salt

1 T. tapioca starch dissolved in 1 ½ T. Water

 

Soak dried scallops in ½ cup hot broth for about 30 minutes. Steam scallops with broth for about 30 minutes. When cool, shred scallops with fingers. Save broth for later use. Use a small melon ball scoop to cut the radishes into about 30 small balls. In a pot of boiling water, cook radish balls about 10 minutes; drain and soak in cold water. Heat oil in wok over medium-high heat. Add ginger and radish balls and stir fry a few seconds. Add shredded scallops with their broth, the rice wine, salt and remaining 1 C. broth. Cook over low heat 1 minute. Stir in tapioca starch mixture and cook briefly, until thickened. Dried Shrimp can be substituted for the dried Scallops. Prepare the same way, but do not shred. From: Dim Sum Made Easy

Steamed Turkey Pearl Balls

Steamed Turkey Pearl Balls

 

1 1/4 C. Glutinous rice

1 lb. Ground turkey

10 Dried Chinese mushrooms, soaked 20 minutes, stems removed and caps finely chopped

1 C. Canned water chestnuts, coarsely chopped

1 3/8 T. Minced fresh ginger

1 T. Minced scallions

3 T. Soy sauce

1 1/2 T. Rice wine or sake

1 1/2 T. Sesame oil

2 T. Cornstarch

Soy sauce for dipping (opt)

 

Using your fingers as a rake, rinse the rice under cold running water until the water runs clear. Drain and transfer to a baking pan. In a bowl mix the turkey, mushrooms, water chestnuts and seasonings. Line steamer trays with parchment or wax paper. Scrape teaspoon of the turkey mixture into balls and roll in the rice until completely covered. Arrange 1″ apart on the steamer trays. Cover and steam 25 minutes, or until cooked through. Serve immediately with soy sauce.

Chinese Deep-Fried Shrimp Balls

Chinese Deep-Fried Shrimp Balls

 

1 pound medium-sized shrimp in shells

3 ounces ground pork

 

Marinade:

¼ teaspoon white pepper

½ teaspoon salt

2 teaspoons minced ginger

2 tablespoons cornstarch

1 tablespoon dry sherry

1 tablespoon lemon juice

1 egg white

 

 

¼ cup flour

3 cups cooking oil for deep-frying

 

Honey mustard sauce:

2 teaspoons mustard powder

1 tablespoon soy sauce

2 tablespoons rice vinegar

2 tablespoons plum sauce

¼ cup honey

 

Shell, devein, and rinse shrimp. Drain thoroughly. Add shrimp, pork and marinade to a food processor using the metal blade. Process for a few seconds, until shrimp is pasty. Remove to a bowl. Dust a cookie sheet with flour. Shape shrimp mixture into 1-inch balls. Place them on the cookie sheet.

To Cook: Heat 3 cups oil in a wok to 375 °F. Drop 8 shrimp balls into hot oil carefully, one at a time. Deep-fry for 3 to 5 minutes. Drain on paper towels. Deep-fry the remaining shrimp balls and serve with honey mustard sauce.

Shrimp, Scallop and Pork Shumai

Shrimp, Scallop and Pork Shumai

 

Filling:

1/2 pound medium shrimp, shelled and deveined

1/2 pound bay scallops

1/2 pound ground pork

2 tablespoons minced fresh ginger

2 tablespoons minced fresh cilantro leaves

2 tablespoons minced shallots

2 teaspoons rice wine vinegar

1 tablespoon sesame oil

2 egg white, whipped

Sea salt and freshly ground black pepper

2 teaspoons cornstarch

1/2 lemon, juiced

1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package)

1 cup frozen peas

 

Canola oil, for brushing the steamer

Savoy cabbage, for lining the steamer, optional

Minced green onions, for garnish

Serving suggestion: soy sauce or dipping sauces of your choice

 

To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine– I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.) To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn’t stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.) Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don’t touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.

Steamed Chicken and Shiitake Buns

Steamed Chicken and Shiitake Buns

 

Dim Sum Buns:

3/4 cup warm water

1/8 cup sugar

1/2 tablespoon dry yeast

1/2 tablespoon melted lard

2 1/2 cups sifted all-purpose flour

5 tablespoons water

 

Chicken and Shiitake Stuffing:

Canola oil, to cook

1 tablespoon minced garlic

1 tablespoon minced ginger

2 cups sliced shiitake mushrooms

Salt and black pepper

2 cups ground chicken meat

1/3 cup chopped chives

1 tablespoon truffle oil

 

Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn’t form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces. Filling: In a sauté pan coated with oil, sauté garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool. Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns. Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes. In a steamer basket, steam buns for 10 to 12 minutes.

Bacon-Wrapped Broiled Salmon

Bacon-Wrapped Broiled Salmon

 

3 to 4 tablespoons grainy mustard

1 to 2 tablespoon minced dill, plus a few sprigs for garnish (optional)

Kosher or sea salt

1 tablespoon slightly crushed pink peppercorns

4 6-ounce boneless, skinless salmon fillets, preferably at least 3/4 inch thick, pin bones removed

4 slices streaky (fatty) bacon

 

Position an oven rack 4 to 5 inches from the broiling element; preheat the broiler. Have ready a broiler pan with a rack and 4 long metal skewers. Combine the mustard, dill, salt and pink peppercorns in a small bowl, mixing well. Spread in equal amounts on the top (rounded) sides of the salmon fillets, pressing the mixture down slightly into the fish. Lay a slice of bacon across each fillet (fold into a V shape, if using center-cut fillets) and tuck the ends neatly underneath. Thread a skewer through the center of each fillet to secure the edges of the bacon. Place the fillets bacon side down on the broiler pan and broil for 4 minutes, until the salmon looks opaque, then use a spatula to carefully turn them over (leaving the skewers in place) and broil for 3 to 4 minutes, until the bacon is crisp. Remove the skewers and serve immediately.

Emeril’s Sausage Pot

Emeril’s Sausage Pot

 

2 tablespoons olive oil

2 large onions, sliced

2 (1-inch thick and 5-inch long) bacon pieces, large diced

Salt

Freshly ground black pepper

1/2 cup Creole mustard

2 12-ounce bottles Turbo Dog beer

5 hot dogs

5 pounds assorted sausage

2 pounds sauerkraut

2 tablespoons chopped garlic

Cracklin’s 

Green onions

Creole seasoning

 

In a large pot, add olive oil. Add sliced onions and saute for 2 minutes. Add bacon. Season with salt and pepper. Cook for 5 minutes, or until bacon begins to render and onions are beginning to caramelize. Add the Creole mustard and the beer. Stir. Add half of the sausage. Add the sauerkraut on top of the sausage. Add the rest of the sausage. Add the hot dogs and the garlic. Bring to a boil. Reduce to a simmer, cover and cook for 45 minutes. Garnish with Cracklin’s green onions and Creole Seasoning.

Vietnamese Fried Rice

Vietnamese Fried Rice

Cook 1 1/2 c. brown rice or have 3-4 c. readymade. (yes, you could use white rice if you must)

Heat in a large skillet:

4T. cooking oil (I usually use olive oil.)

Add:

3 cloves garlic, minced

1 large onion, diced

1 t. salt

1/2 t. black pepper

1 t. sugar

1 1/2 T. soy sauce (I always use low sodium.)

OPTIONAL: Meat truly is optional in this recipe. I have cooked it with no meat, chicken, BBQ pork leftovers, and shrimp. All tasty. If you are adding raw meat, add about 1/4 to 1/2 lb. of meat with the above ingredients and cook along with the onions and the garlic, etc. If I am using leftover meat (which is most of the time), I throw it in after the onions are mostly cooked just to heat it up.

Stir-fry until meat is hot and/or onions are translucent.

Add:

Cooked rice. Stir and cook for about 5 minutes.

Add:

1 – 2 c. Veggies ( I add more if I am going meatless). Oh, you need something more specific? Honestly, this is never the same twice for me. I use whatever I have on hand. Occasionally I will buy fresh bean sprouts to throw in because I am really fond of them, but mostly – whatever I have. Peas, cut up green beans, corn, shredded carrot, broccoli . . . Stir into rice mixture and allow the veggies to cook to desired tenderness. Just before serving, add:

2 eggs, beaten

Over medium heat, stir the eggs carefully through the mixture until they are cooked.

Butternut Squash, Sausage and Bow Ties

Butternut Squash, Sausage and Bow Ties

 

6 oz. (2.5 cups) uncooked bow tie pasta (farfalle)

12 oz. pork breakfast sausage links, cut into 1-inch pieces

3 T. olive oil

1 med, butternut squash, peeled and cut into 1/2 inch pieces (4 cups)

1/2 c. sliced green onions

1 t. sugar

1/2 t. salt

1/2 t. dried marjoram leaves

1/4 t. dry mustard

 

Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in 12-inch non-stick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings. Add 2 T. of the oil to the same skillet. Heat over medium-low heat until hot. Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally. Add onions; cover and cook 3-5 minutes or until squash is fork-tender, stirring occasionally.  Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard, and remaining 1 T. oil; mix well. Cook 3-5 minutes or until thoroughly heated, stirring occasionally.

Bacon Cheeseburger Wellingtons

Bacon Cheeseburger Wellingtons

1 lb. lean ground beef

1 T. au jus seasoning mix (from 1-oz. pkg.)

1 garlic clove, minced

1/4 t. pepper

2 (8 oz.) cans crescent rolls

8 t. dijon mustard (I used regular mustard)

4 slices bacon, cooked and halved

4 (1-oz.) slices Cheddar cheese

 

In large bowl, combine ground beef, seasoning mix, garlic, and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick. Heat large skillet over med. heat until hot. Add patties; cook 10-12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; drain on paper towels. Cool 5 minutes. Heat oven to 375 degrees. Unroll dough forming 13×6.5 inch rectangle. Firmly press perforations to seal. Cut dough crosswise into 2 squares. Repeat with remaining can of dough, forming 4 squares. ( I just took 4 of the triangles and pressed them together to form a rectangle, then pressed them out a little to make it more square.) Spread each square with 2 t. mustard. Place one cooked patty, 2 half slices bacon, and 1 slice cheese in center of each square. Bring 4 corners of each dough square together in center; twist to from knot in center. Pinch edges to seal. Place on ungreased cookie sheet. Bake at 375 degrees for 17-23 minutes or until golden brown.  Consider browning hamburger as you would for spaghetti, adding the ingredients, and then using as a filling instead of making one large patty per person.

Meat Balls

Meat Balls

1 pound ground chuck

4 ounces dried bread crumbs

4 large eggs

4 ounces whole milk

6 ounces grated Romano

3 ounces grated Spanish onion

2 ounces finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

 

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

Roasted Green and Wax Beans with Walnut Oil

Roasted Green and Wax Beans with Walnut Oil

 

½ lb green beans, trimmed

½ lb yellow wax beans, trimmed

3 Tbsp. walnut oil

Salt and black pepper

¼ cup coarsely chopped walnuts

 

Preheat oven to 350°F. Bring a medium saucepan of water to boil over high heat. Add beans. Return to a boil; cook for 2 minutes. Drain beans well; refresh by rinsing with cold water. Dry beans with a paper towel.  Place beans in 13×9-inch baking pan. Drizzle with walnut oil and sprinkle with salt and pepper; toss to coat. Add walnuts to pan. Roast for 8 to 10 minutes; or until tender and lightly browned in spots. Serve hot.

 

Yield: 6 servings

Calories: 120

Fat: 10g

Fiber: 2g

Paprika Shrimp & Green Bean Sauté

Paprika Shrimp & Green Bean Sauté

2 cups green beans, trimmed (about 6 ounces)
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon paprika
1/2 pound large shrimp (21-25 per pound), peeled and deveined
1 16-ounce can large butter beans or cannellini beans, rinsed
2 tablespoons sherry vinegar or red-wine vinegar
1⁄4 teaspoon salt
1⁄4 cup chopped parsley, divided
Freshly ground pepper to taste

Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.  Meanwhile, heat oil in a medium skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in butter beans (or cannellini), vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 2 tablespoons parsley.  Divide green beans among 2 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 2 tablespoons parsley and serve.

 

Yield: 2 servings

Calories: 483

Fat: 18g

Fiber: 13g

Speedy Fajita Salad

Speedy Fajita Salad

1 tablespoon prepared taco seasoning

10 – 12 ounces cooked roast beef, thinly sliced

2 teaspoons extra-virgin olive oil, divided

1/2 large red bell pepper, thinly sliced

4 cups chopped romaine lettuce

1 cup chopped beefsteak tomatoes

1/4 – 1/2 cup diced red onion

3 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro or Italian parsley leaves

1/4 cup shredded reduced-fat Monterey Jack cheese

 

In medium bowl, combine taco seasoning and beef slices, toss to coat.  Warm 1 teaspoon of the oil in large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices, cook to warm through, stirring.  Chop lettuce, tomatoes, and onion; place in large serving bowl. Toss with remaining 2 teaspoons olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately with tortillas.

Cabbage Sausage Soup

Cabbage Sausage Soup

4 C. low-fat, low-sodium chicken broth

1 medium-size head of cabbage, chopped

2 medium onions, chopped

1/2 lb fully cooked smoked turkey sausage, halved lengthwise and sliced

1/2 C. all-purpose flour

1/4 tsp. black pepper

1 C. skim milk

 

Combine chicken broth, cabbage, onions, and sausage in slow cooker. Cover. Cook on high 5-6 hours, or until cabbage is tender. Mix flour and black pepper in a bowl. Gradually add milk, stirring until smooth. Gradually stir into hot soup. Cook, stirring occasionally for about 15 minutes until soup thickens. Serve.

 

Yield: 8 servings

Calories: 210

Fat: 11g

Fiber: 3g

Outback Remoulade Sauce

Outback Remoulade Sauce

1 large egg yolk

3 T. Dijon or Creole style mustard

1/4 C. rice wine vinegar

1 T. Paprika

1 C. vegetable oil

2 T. grated horseradish, fresh or prepared (fresh is best)

1 tsp. garlic, chopped fine

1/3 C. scallions (I used shallots instead-better)

1/3 C. celery, chopped very fine

2 T. chopped parsley

2 T. catsup

2 T. mayonnaise

Salt, Sugar & Pepper to taste

Up to ½ C. Oil

 

Combine egg yolk, mustard, vinegar & paprika in bowl & whisk. Add the oil gradually. Whisk until all are combined then add the remaining ingredients & mix well.

Spicy Kielbasa Soup

Spicy Kielbasa Soup

1/2 pound reduced-fat smoked turkey kielbasa, sliced

1 medium onion, chopped

1 medium green pepper, chopped

1 celery ribs with leaves, thinly sliced

4 garlic cloves, minced

2 (14.5 ounce) cans reduced sodium chicken broth

1 (15.5 ounce) can great northern beans, rinsed and drained

1 (14.5 ounce) can stewed tomatoes, cut up

1 small zucchini, sliced

1 medium carrot, shredded

1 tablespoon dried parsley flakes

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

 

In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours.