Dr. Fuhrman Black Bean Lettuce Bundles

Dr. Fuhrman Black Bean Lettuce Bundles

Dr. Fuhrman Black Bean Lettuce Bundles

 

2 C. cooked or canned no salt added or low sodium black beans, drained and rinsed

1/2 large ripe avocado, peeled, pitted and mashed

1/2 medium green bell pepper, seeded and chopped

3 green onions, chopped

1/3 C. chopped fresh cilantro

1/3 C. mild, no salt added or low sodium salsa

2 T. fresh lime juice

1 clove garlic, minced

1 tsp. ground cumin

8 large romaine lettuce leaves

 

In a bowl, mash the beans and avocado together with a fork until well blended and only slightly chunky. Add all the remaining ingredients except the lettuce and mix. Place approximately 1/4 C. of the mixture in the center of each lettuce leaf and roll up like a burrito.

 

Yield: 4 servings

Calories: 178

Fat: 4g

Fiber: 10g

Carbs: 29g

Microwave Bacon Omelet

Microwave Bacon Omelet

2 whole eggs

1/2 C. liquid egg substitute

2 T. skim milk or low-fat plain soy milk

4 slices Canadian bacon, chopped

 

Beat egg, egg substitute, and milk together. Pour into a 9-inch pie plate. Sprinkle Canadian bacon on top and cover with waxed paper. Microwave on high 4 minutes, stirring once during cooking. Remove from microwave and keep covered. Let stand 1 to 2 minutes. Fold in half. Serve immediately.

 

Yield: 1 serving

Calories: 161

Fat: 7g

Fiber: 0g

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

 

1/4 C. unhulled sesame seeds, lightly pan toasted

1 C. unsweetened soy, hemp or almond milk

6 or 12 Medjool or Deglet Noor dates, pitted

1/2 T. minced ginger

4 cloves garlic, peeled

1/4 tsp. red pepper flakes, or to taste

2 C. broccoli florets

1 1/2 C. cauliflower florets

1 red bell pepper, cut into 1-inch pieces

1 C. fresh snow peas

1/2 C. baby corn, each broken in half

2 C. cooked brown, black or wild rice

 

In a high-powered blender, purée all sauce ingredients until smooth. Set aside. Heat 1/4 C. of water in a wok or large sauté pan. Add broccoli and cauliflower; cover and steam for 8 minutes. Remove cover and add bell pepper, mushrooms, snow peas and corn and stir-fry for an additional 5 minutes or until vegetables are crisp-tender. Add small amounts of water as needed to prevent sticking. Add sauce to veggies and continue to stir fry for 1 to 2 minutes to heat through.

Fat-Free Pumpkin-Spice Ring

Fat-Free Pumpkin-Spice Ring

1 1/4 C. cake flour (not self-rising)

1 tsp. ground cinnamon

3/4 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

2 C. confectioners’ sugar

12 to 14 large egg whites (1 2/3 C.)

1 1/2 tsp. cream of tartar

1 1/2 tsp. vanilla extract

1/2 16-ounce can (1 C.) solid-pack pumpkin (not pumpkin-pie mix)

 

Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 C. confectioners’ sugar; set aside. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in 1 C. confectioners’ sugar, 2 T. at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 C. beaten egg-white mixture to medium bowl; fold in pumpkin. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not over mix. Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan. Loosen cake from pan; place on cake plate. Sprinkle with confectioners’ sugar.

 

Yield: 16 servings

Calories: 100

Fat: 0g

Fiber:

Sesame Ginger Sauce

Sesame Ginger Sauce

Sesame Ginger Sauce

 

½ C. Tahini

2 T. fresh lemon juice

1 tsp. white miso

1 T. finely grated ginger

2 pitted dates

1 clove garlic, crushed

Freshly ground pepper

2/3 C. water

 

Blend all ingredients in a high-powered blender or food processor. Additional water can be added to achieve desired consistency. Serve with steamed or water-sautéed vegetables. This sauce goes well with bok choy, asparagus, or kale.

 

Yield: 4 servings

Calories: 190

Fat: 14.5g

Fiber: 3.2g

Carbs: 13g

Cream Cheese Pumpkin Pie

Cream Cheese Pumpkin Pie

3 oz. cream cheese, softened

1 C. + 1 T. cold half & half

1 T. pourable Splenda (or equivalent in packets)

1 1/2 C. thawed SF Cool Whip

2 four-serving size boxes SF vanilla instant pudding

1 16 oz. can plain pumpkin (not the pie mix)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

 

Mix cream cheese, 1 T. half & half and Splenda with a wire whisk until smooth and creamy. Gently stir in Cool Whip. Spread on bottom of pie crust. Cover and place in freezer. Pour 1 C. half & half into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours before serving. Garnish with additional whipped cream and nuts, as desired.

Red Lentil Sauce

Red Lentil Sauce

Red Lentil Sauce

 

1/2 C. red lentils

1 medium onion, chopped

1 clove garlic, chopped

1 C. carrot juice

1 T. VegiZest or other no-salt seasoning blend

1 tsp. cumin

1/2 tsp. balsamic vinegar

1/2 C. water

1.4 C. chopped pecans

 

Add lentils, onions, garlic, and carrot juice to a saucepan over high heat. Bring to a boil, cover, and simmer until the lentils are soft and pale (20-30 minutes). Add more carrot juice if needed. Put the cooked lentil mixture into a food processor or blender with VegiZest, cumin, and balsamic vinegar and blend to a smooth puree. Add additional water if it is too thick. Serve with steamed broccoli, cauliflower, or other vegetables. Top with chopped pecans.

 

Yield: 4 servings

Calories: 176

Fat: 5.4g

Fiber: 9.1

Carbs: 25g

Chicken Pot Stickers

Chicken Pot Stickers

1 1/2 pounds ground chicken

1/2 C. shredded green cabbage

1/3 C. chopped green onion (4 medium)

2 tsp. chopped gingerroot

1 tsp. sesame oil

1/4 tsp. white pepper

1 small red bell pepper, finely chopped (1/2 C.)

1 egg white

1 package (10 oz.) round wonton skins

2 C. chicken broth

4 tsp. soy sauce

 

Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place slightly less than 1 T. chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 C. of the broth and 1 tsp. of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.

Herbed White Bean Hummus

Herbed White Bean Hummus

Herbed White Bean Hummus

 

1 2/3 C. cooked white beans or 1 (15-ounce) can, no salt added, drained

1 T. lemon juice

2 T. un-hulled, raw sesame seeds

2 T. red wine vinegar

1/2 tsp. Dijon mustard

2 T. water

1/4 C. chopped fresh basil

2 T. fresh thyme

 

Place beans, lemon juice, seeds, vinegar, mustard, and water in a high-powered blender or food processor. Blend until smooth. Add basil and thyme and pulse very briefly. Do not over process herbs; they should be visible in small pieces. Serve, or refrigerate in an airtight container for up to 4 days.

 

Yield: 2 servings

Calories: 180

Fat: 2.7g

Fiber: 7.1g

Carbs: 30g

Red Wine Beef and Mushrooms

Red Wine Beef and Mushrooms

6 slices bacon, cut into 1/2-inch pieces

2 pound lean boneless beef stew meat

1 C. dry red wine

1 14 oz. can chicken broth

1 1/4 C. water

2 8 oz. packages fresh whole mushrooms, quartered

4 cloves garlic, chopped

1 tsp. dried thyme leaves

3/4 tsp. each salt and pepper

2 dried bay leaves

1/4 C. all-purpose flour

1 12 oz. package uncooked fettuccine

1 T. butter

1 15 oz. jar whole pearl onions in water, drained

2 T. sugar

 

In 6-quart Dutch oven, cook bacon until lightly browned. Remove bacon; set aside. Reserve 1 T. drippings in pan. Add beef; cook and stir until browned. Remove beef from Dutch oven. In same Dutch oven, heat wine to boiling. Add broth and 1 C. of the water; cook and stir 2 minutes. Stir in bacon, beef, mushrooms, garlic, thyme, salt, pepper and bay leaves. Over medium-low heat, cover and simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves. In small bowl, mix flour and remaining 1/4 C. water until smooth. Add to beef mixture; cook and stir about 1 minute or until sauce is slightly thickened. Cook fettuccine as directed on package. In 8-inch skillet, melt butter over medium-low heat. Stir in onions and sugar; cook about 15 minutes, stirring occasionally, until onions are lightly browned. Stir onion mixture into beef mixture. Serve over fettuccine; if desired sprinkle with parsley.

Easy Nacho Skillet Dinner

Easy Nacho Skillet Dinner

1 lb. ground turkey or beef

2 C. Progresso® red kidney beans, drained, rinsed (from 19-oz can)

1 (15-oz.) can tomato sauce

1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, undrained

1 tsp. chili powder

2 C. slightly broken tortilla chips

4 oz. (1 C.) shredded Cheddar cheese

 

In large skillet over medium-high heat, brown ground turkey or beef until thoroughly cooked; drain.  Stir in beans, tomato sauce, corn and chili powder. Reduce heat to low; simmer 10 minutes, stirring occasionally.  Sprinkle tortilla chips evenly over beef mixture; top with cheese. Cover; simmer 2 minutes or until cheese is melted.

Stinging Nettle Pesto

Stinging Nettle Pesto

Stinging Nettle Pesto

6 C. stinging nettles (about one bunch), stems carefully removed — they do sting

1/2 C. Parmesan

1/2 C. pine nuts or walnuts, lightly toasted

4-5 garlic cloves, peeled

1/2 C. olive oil

1 T. lemon juice

salt and pepper, to taste

 

Bring a large, salted pot of water to a boil. Add the nettles and blanch for about one minute. Transfer to a colander to drain. Once cooled a bit, give the nettles a squeeze to wring out additional water.  Add the nettles, nuts, Parmesan, garlic and lemon juice to a food processor and pulse a few times. Add about half the olive oil and process again. Season with salt and pepper and add the remaining olive oil; process until the mixture reaches your desired consistency. Makes about 2 C. of pesto.

Southwestern Hominy Casserole

Southwestern Hominy Casserole

2 (16 oz.) cans chili without beans

2 (16 oz.) cans white or yellow hominy

1 1/2 C. shredded Cheddar cheese

1/4 C. chopped onion

1/4 C. minced green chiles

 

Preheat oven to 350 degrees F. Butter a 2-quart casserole. Rinse hominy thoroughly and combine with chili, onion and green chiles. Spoon half of mixture into prepared casserole. Sprinkle half the cheese over the mixture, then add remaining hominy mixture. Cover and bake for 40 minutes. Uncover the casserole, add the remaining cheese and bake uncovered for 10 to 15 minutes or until top cheese is browned slightly. Serve with corn chips.

Watercress with Roasted Enoki Mushrooms and Peas

Watercress with Roasted Enoki Mushrooms and Peas

Watercress with Roasted Enoki Mushrooms and Peas

Enoki mushrooms are also known as “snowpuffs” or “golden needle” mushrooms because of their long, stretched stems and white caps. They come to us from Japan, where they are served raw or lightly cooked. Enoki are usually sold refrigerated in sealed plastic packets of 3.5 to 7 oz.. Despite their delicate appearance, they have a surprisingly meaty texture, especially when roasted. Mirin, or rice wine, is a sweet Japanese cooking wine that has a low alcohol content. If you can’t find mirin, substitute a T. of honey mixed with a drop of white wine.

 

Salt and freshly ground black pepper

2 C. shelled green peas

1 T. soy sauce

1 T. mirin

2 T. sweet white miso

1/4 C. olive oil

7 oz. fresh enoki mushrooms, roots trimmed off at the base of the cluster

3 T. rice vinegar

1 bunch watercress, coarsely chopped

2 scallions, green and white parts, julienned and cut into 1-inch lengths

 

Preheat the oven to 425 °F. Line a baking sheet with parchment paper. Bring a small saucepan of salted water to a boil and add the peas. As soon as the water returns to a boil, drain the peas and blanch in cold water. Set aside. In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil. Spread the enokis on the baking sheet, then the peas, and spoon 3 T. of the marinade over the top. Roast the vegetables for 6 minutes. Remove from the oven and let cool. Whisk the vinegar into the remaining soy sauce marinade to make a dressing. Add the watercress and scallions and toss. Add the enokis and peas and gently fold them into the bowl. Season with several grinds of pepper. Serve immediately.

Corn and Green Chile Casserole

Corn and Green Chile Casserole

2 large eggs, beaten

1 C. low-fat sour cream

1/2 C. yellow cornmeal

6 T. butter, melted

1 tsp. salt

2 C. whole kernel corn, fresh or frozen

8 oz. Monterey jack, cubed or shredded

1 (4 oz.) can diced green chiles

 

Preheat oven to 350 degrees F. In bowl, mix eggs, sour cream, cornmeal, butter and salt. Stir in corn, cheese and chiles. Turn into a greased 2-quart casserole. Bake for 1 hour.

Stinging Nettle Pesto with Seared Scallops

Stinging Nettle Pesto with Seared Scallops

Stinging Nettle Pesto with Seared Scallops

Nettles—weeds that grow throughout the United States—are like something out of a scary children’s story. Their leaves are serrated like teeth and they’re covered with spiky hairs that sting on contact. But the sting is fleeting, and the antidote is the juice of the nettles’ own leaves. Boiled briefly, nettles turn into a rich green vegetable much like spinach. Farmed bay scallops are a good seafood choice because they don’t require antibiotics or other chemical treatment and they clean the surrounding water by filtering out matter.

 

Salt and freshly ground black pepper

¼ lb. stinging nettles

¼ C. fresh mint leaves, plus more for garnish

1 clove garlic, minced

½ C. pine nuts, toasted

¼ C. lemon juice

â…“ C. plus 3 T. olive oil

¼ C. firmly packed grated Parmigiano-Reggiano cheese

16 farmed bay scallops

 

Fill a large pot halfway full of water. Add 1/4 C. salt and bring to a boil. Fill the sink or a large bowl with cold water. Using gloves or tongs, submerge the nettles in the water and let them sit for 5 minutes. Remove the nettles and discard the water. Wearing rubber gloves, pull the leaves off the stems and discard the stems. Put the nettles in the boiling water and boil for 1 minute. Drain and spread the nettles on a baking sheet. Let cool completely. Squeeze out as much of the water as possible and coarsely chop. Place the nettles in the bowl of a food processor with the mint, garlic, pine nuts, and 2 T. of the lemon juice. Process until the mixture has formed a paste. With the machine running, pour in1/3 C. olive oil. Transfer to a bowl and fold in the cheese. Taste and adjust the seasoning with salt and pepper. Set aside. Slice off the small side muscle from the scallops, then rinse in cold water and thoroughly pat dry. Season with salt on both sides. Heat a skillet for about 1 minute. Add the 3 T. olive oil and test to make sure it’s hot (a drop of liquid should sizzle when it hits the skillet). Place the scallops in the skillet. They should have plenty of room so that they sear instead of steam. If the skillet is small, sear them in batches. Cook the first side for 1 1/2 minutes, then flip and cook the second side for 1 minute. When done, the scallops should have a brown crust but still be translucent in the center.  Place 4 scallops on a plate and top each with a tsp. of pesto. Season with the remaining lemon juice, salt, and freshly ground black pepper. Garnish with a few small mint leaves.

Southwestern Stir-Fry

Southwestern Stir-Fry

1 pound pork tenderloin, cut in quarters lengthwise and then cut 1/4-inch thick

2 T. dry sherry

2 tsp. cornstarch

1 tsp. ground cumin

1 clove garlic, minced

1/2 tsp. seasoned salt

1 T. vegetable oil

1 green bell pepper, seeded and cut into strips

1 medium onion, thinly sliced

12 cherry tomatoes, halved

 

Combine sherry, cornstarch, cumin, garlic and salt in a medium bowl. Add pork slices and stir to coat. Heat oil over medium-high heat in heavy skillet. Add pork mixture and stir fry about 3 to 4 minutes. Add remaining ingredients. Cover pan and simmer for 3 to 4 minutes. Serve hot with green Chile salsa.

 

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

12–24 sheets rice paper

Warm water

1 large carrot

2 large (or 3 medium) cucumbers

1/2 purple cabbage

1 avocado, thinly sliced

1 mango, thickly sliced

1 C. cilantro or Thai basil leaves

 

3 T. light miso

4 T. seasoned rice wine vinegar

1 1/2-inch knob ginger, grated (about 1/2 tsp)

1 T. sesame oil

 

Spiralize carrots using the “spaghetti” blade, or thinnest blade possible. Set aside. Spiralize cucumbers using the “spaghetti” blade. I like to drain my cucumber noodles after spiralizing by squeezing them through a cheesecloth or a stack of paper towels. Set aside. Spiralize purple cabbage on the “ribbon” blade, or thickest blade possible. Set aside. Prepare your avocado, mango, and cilantro and arrange them alongside your other prepared veggies for easy assembly. Submerge a sheet of rice paper in a bowl of warm water for 5 seconds. Immediately lay the wet sheet on a cutting board or large plate. Fill your roll (careful not to overfill!) with veggies. I like to start with cilantro so you can see the leaves lying flat through the roll, and then add the veggies from thinnest to thickest. I also like to add more cilantro on top before rolling. Roll each summer roll delicately while keeping it as compact as possible. Sauce: Whisk all ingredients together until smooth.

Basil Pan-Seared Scallops over Pasta

Basil Pan-Seared Scallops over Pasta

1 (16 oz.) package farfalle (bow tie) pasta

24 scallops, rinsed and drained

3/4 C. olive oil

1/4 C. lemon juice

1 1/2 tsp. dried minced garlic

1 tsp. salt

1/2 tsp. ground black pepper

2 T. dried basil

9 T. whipped butter

 

Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 C. olive oil, lemon juice, 1 tsp. garlic, 1/2 tsp. salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 T. dried basil over scallops so that only one side is sparsely coated with basil. Heat a large skillet over medium-high, and melt one T. of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way. In a small saucepan, melt remaining butter with 1/2 C. olive oil, 1 T. basil, 1/2 tsp. garlic, and 1/2 tsp. salt. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Instant Pot French Dip

Instant Pot French Dip

Instant Pot French Dip

2.5 pound Chuck Roast

1 T. olive oil

1 tsp. kosher salt

1 tsp. black pepper

½ tsp. garlic powder

Au Jus Sauce

1/4 cup red wine optional

1/3 cup soy sauce

2 T. Worcestershire sauce

2 T. brown sugar

2 cups beef broth

2 T. dry minced onions

1/2 tsp. dried oregano

1/4 tsp. dried thyme

1 bay leaf

1 tsp. minced garlic

The Rest

1 onion sliced

6 soft rolls

1 T. butter melted

6 slices provolone cheese

Parsley for garnish

 

Take salt, pepper, and garlic powder and mix together in a small bowl, then cover the exterior of the chuck roast with the seasonings. Let sit to come to room temp, about 10-15 minutes. Put olive oil into Instant Pot pot and turn pot to Sauté. Using kitchen tongs, sear the roast on all sides in the pot, once all sides are seared, remove from pot and add onions in, keeping it on sauté. Sauté for 2-3 minutes until the onions become fragrant and start to soften. Add red wine to pot, and let it come to a simmer, use it to deglaze the pan, by scraping the brown bits off the bottom with a wooden spoon. If you don’t cook with wine, you can use beef stock in its place. Once you have scraped the brown bits off, add in the remaining sauce ingredients (soy sauce, Worcestershire sauce, brown sugar, beef broth, minced onions, dried oregano, dried thyme, bay leaf, and minced garlic). Return the chuck roast to the pot, and close the lid, make sure the pressure valve is set to “sealing”. Hit the meat/stew button, and set time for 100 minutes. Let cook. When pot is done, let it naturally depressurize for half an hour, then turn to “venting” to release any excess pressure. Remove roast from pot, and shred or slice. Strain liquid to make au jus for dipping.

Turn oven to broil, and, cut rolls, and brush inside with melted butter, broil for 2-3 minutes to toast them, lightly browned. Layer with meat and provolone cheese Return to broiler, and broil until cheese starts to melt (another 2-3 minutes) Serve with a side of au jus, and garnish with fresh parsley if desired. Notes: 100 minutes is not a typo, the roast could however be tender at a lesser time, but I have found this to be a fool-proof time for cooking so that no matter how marbled your roast is (or isn’t) or how tough the cut ends up being, you get fall apart tender. Be sure to scrape the bottom of the pan after you add the wine or broth to deglaze it so the pot does not read “burn “I used an Instant Pot -Lux that is 6 Quart size to make this recipe. Total cook time reflects the few minutes it takes to come to pressure as well as time for assembling sandwiches. It may be off by a few minutes.

Cherry Quinoa

Cherry Quinoa

1/2 C. chopped onion

1 clove garlic, minced

1 T. vegetable oil

1 can (14 oz.) chicken broth

1 C. quinoa, rinsed and drained

2 T. chopped Anaheim pepper

1/2 tsp. salt

1/4 tsp. ground pepper

2 C. pitted Northwest fresh sweet cherries

8 oz. small cooked peeled shrimp

1/4 C. chopped parsley

Prepared salsa, optional

 

Sauté onion and garlic in oil; add broth, quinoa, Anaheim pepper, salt and ground pepper. Bring mixture to boil, reduce heat, cover and simmer 12 to 18 minutes or until all liquid is absorbed. Fluff mixture with a fork and gently stir in cherries, shrimp and parsley. Serve with salsa, if desired.

 

Caesar Salad Dressing/Dip

Caesar Salad Dressing/Dip

Caesar Salad Dressing/Dip

 

3 cloves garlic, roasted

3 tablespoons raw, un-hulled sesame seeds

½ cup unsweetened soy, hemp, or almond milk

â…“ cup raw cashews

1 tablespoon fresh lemon juice

1½ tablespoons nutritional yeast

1½ teaspoons Dijon mustard

Black pepper

 

Break the garlic cloves apart and leave the papery skins on. Roast them on a baking pan at 350ËšF until soft (about 20 minutes). In a flat pan, toast the sesame seeds, shaking for 3 minutes, and put aside. Skin the roasted garlic and place it in a food processor or high-powered blender along with the milk, cashews, lemon juice, nutritional yeast, and mustard. Sprinkle on a dash of black pepper. Blend until creamy and smooth. Drizzle the dressing over a tossed salad and top with the toasted sesame seeds. If using as a dip, mix the sesame seeds into the dip.

 

Yield: 3 servings

Calories: 266

Fat: 19.6g

Fiber: 3.5g

Carbs: 16g

Fancy Swiss Omelet Roll

Fancy Swiss Omelet Roll

1 C. milk

6 eggs

1/2 C. all-purpose flour

2T. butter or margarine, melted

1/2tsp. salt

1/4tsp. white pepper

1/2 C. chopped roasted red pepper

2oz. prosciutto or ham, thinly sliced and cut into strips

1C. (4 oz.) shredded Swiss cheese

2T. chopped fresh basil

 

Preheat oven to 350°F. Line bottom and sides of 15X10-inch jelly-roll pan with foil. Generously spray bottom and sides of foil with nonstick cooking spray. Combine milk, eggs, flour, butter, salt and white pepper in medium bowl. Beat with electric mixer at medium speed until well blended. Pour into prepared pan. Bake 10 minutes. Sprinkle with red pepper and prosciutto. Continue baking 8 to 10 minutes or until eggs are set, but not dry. Immediately sprinkle with cheese and basil. Beginning with short end of omelet, carefully roll up omelet, using foil to gently lift omelet from pan. To serve, transfer omelet roll to serving platter and cut into 1-1/4-inch-thick slices.

One Pan Beef Roast with Root Vegetables

One Pan Beef Roast with Root Vegetables

One Pan Beef Roast with Root Vegetables

1 beef Bottom Round Roast (about 3 pounds)

1 tablespoon minced garlic

1 teaspoon salt, divided

1 teaspoon pepper, divided

6 cups peeled diced beets (1-inch), about 1-1/2 pounds

5 cups diced sweet potatoes (1-inch), about 1-1/2 pounds

1 tablespoon vegetable oil

 

Preheat oven to 325°F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto all surfaces of beef Bottom Round Roast. Place roast in pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not in fat. Place beets and sweet potatoes in large bowl. Add oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange vegetables around roast. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) If vegetables are not tender, return to oven and roast until tender. Carve roast into thin slices; season as desired. Serve with roasted vegetables.

Salmon, Asparagus & Orzo Salad

Salmon, Asparagus & Orzo Salad

1(8-oz.) salmon fillet

1C. uncooked orzo pasta

8oz. asparagus spears, cut into 2-inch lengths (about 1-1/2 C.), cooked

½ C. dried cranberries

¼ C. sliced green onions

3 T. extra-virgin olive oil

1 T. white wine vinegar

1-1/2 tsp. Dijon mustard

½ tsp. salt

1/8 tsp. black pepper

 

Prepare grill for direct grilling. Grill salmon on oiled grid over medium coals about 10 minutes per inch of thickness or until opaque. Remove from grill; cool. Flake salmon into bite-size pieces. Meanwhile, cook orzo according to package directions, omitting salt; drain and cool. Combine salmon, orzo, asparagus, cranberries and green onions in large bowl. Whisk together olive oil, vinegar, mustard, salt and pepper in small bowl until well blended. Pour over salmon mixture; toss until coated. Chill 30 minutes to 1 hour.

Quick Banana Oat Breakfast to Go

Quick Banana Oat Breakfast to Go

Quick Banana Oat Breakfast to Go

 

2 cups frozen blueberries

½ cup old-fashioned rolled oats

â…“ cup pomegranate juice

2 tablespoons chopped walnuts

1 tablespoon raw sunflower seeds

1 banana, sliced

 

In a cereal bowl, combine all ingredients. Heat in the microwave for 3 minutes.

 

Yield: 2 Servings

Calories: 308

Fat: 9.6g

Fiber: 8.7g

Carbs: 54g

Hot & Sweet Deviled Eggs

Hot & Sweet Deviled Eggs

6 hard cooked eggs, peeled and halved vertically

4-5 T. Mayonnaise

1/4 tsp. Curry Powder

1/8 tsp. salt

1/4 tsp. Pepper

1 tsp. Chives, minced

1/4 C. dried sweetened cherries, finely chopped

Chive Sprigs for Garnish

 

Scoop yolks into a bowl; reserve whites. Mash yolks with mayonnaise until creamy. Stir in seasonings and mix well. Add chives and cherries. Spoon yolk mixture into whites. Insert chive sprigs into each half for garnish

Chive & Chive Blossom Recipes

Chive & Chive Blossom Recipes

Chive Recipes

 

Sautéed Asparagus with Clive Blossoms

A great springtime combination. Trim off the tough bottom ends of the asparagus. If your asparagus is fat, you might want to blanch it for a minute or two. Heat a tablespoon or so of olive oil in a wide sauté pan, and when it’s hot, add the asparagus. Sauté for 3 or 4 minutes, tossing frequently. Add a handful of chopped chives and chive blossoms and sauté for another minute, then finish with a bit of butter, a squeeze of lemon juice and Kosher salt to taste. ​

 

Goat Cheese and Chive Blossoms Omelet

Sauté a handful of chopped fresh chives and chive blossoms and set aside. Then make a basic folded omelet with four eggs, and fill with goat cheese and the chive mixture. Garnish with additional chive blossoms. ​

 

Angel Hair Pasta with Chive Blossom Cream Sauce

Melt 3 tablespoons of butter along with some minced garlic, then sprinkle 2 tablespoons flour to make a roux. Cook for a few minutes, stirring, then add 2 cups of chicken stock or broth, whisking until well blended. Cook for five minutes or until reduced by one-third, then add 1/4 cup of sour cream and whisk until smooth. Add a handful of chopped fresh chives and chive blossoms, then toss with one pound cooked angel hair pasta. ​

 

Sautéed Chicken Cutlets with Chive Blossoms

Season the chicken cutlets with Kosher salt and freshly ground black pepper. Heat a pan with a knob of butter along with a tablespoon of oil, until the fat is sizzling hot, then add the chicken cutlets and cook for three minutes or until golden brown, then turn the cutlets and add a handful of chopped fresh chives and whole chive blossoms to the pan. Continue cooking another few minutes until done. Remove cutlets from pan and set aside. Add some chicken stock to the pan and reduce for a minute or so. You can add more butter at this stage if you wish and season the sauce to taste with salt. Drizzle the chive blossom sauce over the chicken and serve. ​

 

Chive Blossom Mashed Potatoes

Chives and potatoes: a classic combination. In this case, not only do the chive blossoms add flavor, but they also add color to the mashed potatoes, which otherwise don’t have much color to them. Just chop the chives and chive blossoms and stir into the mashed potatoes.

 

Chive Compound Butter

You may love garlic butter, but you haven’t lived until you make a compound butter using chive blossoms. Make it by simply chopping up chive blossoms and adding them to melted butter. Make it at least one hour ahead of time, which will allow time for the flavors to develop. You can then reharden the butter in the refrigerator to use as a spread. Chopped chive blossoms marry well with garlic and other spices, holding up the other flavors without becoming too overpowering.  Chive blossom butter makes a wonderful coating for any steamed vegetable. Simply slice off a pat and allow it to melt under the warmth of the fresh sauté. This butter can also finish a cheese sauce with a taste that your guests will enjoy immensely, even if they can’t identify it.

Aglio Olio (Garlic and Oil Pasta)

Aglio Olio (Garlic and Oil Pasta)

1 lb. linguine

5 garlic cloves, minced fine

1/4 tsp. Crushed red pepper flakes

1/3 C. Extra virgin olive oil

5 Anchovy fillets (optional

1/2 C. Chopped flat leaf parsley

 Black pepper, to taste

 

Cook pasta to desired doneness. In a large skillet over medium heat, cook the garlic and pepper flakes until they start making noise. Add the anchovies and stir them in the oil until they are no longer visible. Toss with the cooked and drained pasta. Adjust salt and pepper if needed. Serve.

Fresh-Peach-Infused Vinegar

Fresh-Peach-Infused Vinegar

Fresh-Peach-Infused Vinegar

6 pounds peaches (overripe, pitted and roughly chopped)

3 cups white wine vinegar

1/2 cup honey

 

Bring peaches, vinegar, and honey to a simmer in a large saucepan. Cook, stirring occasionally, for 15 minutes. Cover, and let cool completely. Working in batches, puree peach mixture in a food processor until smooth, about 10 seconds. Strain through a fine sieve into a large nonreactive bowl. Line sieve with cheesecloth, and place over another large nonreactive bowl. Pour strained peach mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap and let mixture strain in refrigerator overnight (or up to 2 days). Uncover, and remove sieve from bowl. Discard solids. Pour peach vinegar into a resealable nonreactive bottle or jar.

Ham & Cheese Quesadillas with Cherry Jam

Ham & Cheese Quesadillas with Cherry Jam

1 T. vegetable oil

1 C. thinly sliced red onion

1 small jalapeño pepper, cored, seeded and minced

1 C. pitted fresh sweet cherries

1 T. brown sugar

1 tsp. balsamic vinegar

1/4 tsp. salt

2 (9-inch) flour tortillas

3 oz. ham, thinly sliced

2 oz. Havarti cheese, thinly sliced

2 tsp. butter

 

Heat vegetable oil in 12-inch skillet over medium-high heat. Add onion and jalapeño pepper; cook and stir 3 minutes or until onions are golden. Add cherries; cook and stir 1 minute. Stir in brown sugar, vinegar and salt. Cook over low heat 1 minute, stirring constantly. Remove from heat; cool slightly.  Arrange half of ham slices and half of cheese slices over one side of each tortilla. Top with one fourth of the cherry jam. Fold tortillas in half. Remove and reserve any remaining cherry jam.  Wipe out skillet. Melt butter in skillet over medium heat. Add quesadillas; press down firmly with spatula. Cook quesadillas 3 to 4 minutes per side or until golden and cheese melts. Remove from skillet. Cut each quesadilla in half. Serve with remaining cherry jam.

Pickled Cherry Peppers

Pickled Cherry Peppers

Pickled Cherry Peppers

You can pickle cherry peppers three ways:

 

whole, untouched

whole, de-veined and de-seeded

cored, de-veined and de-seeded and cut in halves or quarters

Why does it matter? Here is why:

 

Whole and untouched look the best of the three. They take the most space in a jar. And they are the hottest due to preserved membranes and seeds.

 

Whole, de-veined and de-seeded are not as spicy. They are lightly spicy, actually. Not much space-saving here, just a tiny bit. They are great for making stuffed pickled cherry peppers. Even a simple stuffing such as plain cream cheese or ricotta cheese will make them taste heavenly. There is something about that balance of fat, acidity, spiciness and a touch of sweetness.

 

Halved or quartered cherry peppers will allow you fitting in about twice as many in a jar. They are easier to eat as they are bite-size.

 

How you pickle your peppers will depend on how you want to use them and whether you want them spicy or mild. Some like them hot, some like them mild.

 

10 – 15 cherry peppers

1 clove garlic

1 tsp black peppercorns

1 small bunch cilantro

1 bay leaf

1½ cups white wine vinegar

¼ cup white balsamic vinegar

1 cup water

1 tsp coarse salt

2 tsp white sugar

 

Wash and dry the peppers and put them in a glass jar. You can also use any non-reactive storage container. If you want your peppers de-seeded and de-veined, and cut into pieces, do it now. You can mix and match cut and whole peppers in the same jar, or store them separately. Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns, cilantro and the bay leaf. In a small saucepan, combine the vinegars, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers.  Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in a fridge for up to 2-3 months.

Perfect Pumpkin Pie

Perfect Pumpkin Pie

1 (15-ounce) can pumpkin (about 2 cups)

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9-inch) unbaked pie crust

 

Preheat oven to 425°F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.  Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Surf and Turf Foil Packs

Surf and Turf Foil Packs

Surf and Turf Foil Packs

1/2 lb. sirloin steak, cut into 1″ cubes

1/2 lb. shrimp, cleaned and deveined

2 ears corn, each cut crosswise into 4 pieces

1 c. grape tomatoes

1 small red onion, cut into thick slices

1 lime, sliced into wedges

2 garlic cloves, thinly sliced

1 T. Old Bay Seasoning

1 T. fresh thyme leaves

1 tsp. cumin

Freshly cracked black pepper

1 T. freshly chopped parsley, for garnish

Lime wedges, for garnish

 

Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.  Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.  Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.  Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.

Cranberry Mimosas

Cranberry Mimosas

3 cups cranberry juice, chilled

1 cup orange juice, chilled

1 bottle (750 ml.) sparkling wine, chilled

 

In a large pitcher (at least 2 1/2 qt.), combine cranberry juice, orange juice, and sparkling wine. Serve immediately, in champagne flutes.

Gourmet Oregon Hazelnut Butter

Gourmet Oregon Hazelnut Butter

Gourmet Oregon Hazelnut Butter

1/2 cup butter or margarine

2 teaspoons lemon juice

1/3 cup Oregon hazelnuts, finely chopped

1/2 teaspoon salt

dash celery salt

dash cayenne pepper

 

Soften butter or margarine until just workable. Add other ingredients and thoroughly blend together. Serve at room temperature to top fish, chicken or warm vegetables. Will top six salmon steaks generously.

Mexican Chicken and Dumplings

Mexican Chicken and Dumplings

1 tablespoon olive oil

1 onion (8 oz.), peeled and diced

1 green bell pepper, rinsed, stemmed, seeded, and diced

1 clove garlic, peeled and minced

3 pounds skinned chicken thighs

1 can (15 oz.) fat-skimmed chicken broth

1 can (14 1/2 oz.) Mexican-style stewed tomatoes

1 can (10 oz.) red enchilada sauce

1 cup all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons chopped pickled jalapeño chilies

3 tablespoons butter, melted

3/4 cup milk

 

Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes. Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes. Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes. Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.

Seared Panzanella Chicken

Seared Panzanella Chicken

Seared Panzanella Chicken

1 cup olive oil

12 garlic cloves, peeled

4 boneless chicken breasts

4 boneless chicken thighs

16 good-size chunks day-old bread, drizzled with olive oil and coarse salt

1/3 cup pitted oil-cured black olives

4 cups chicken stock

Salt and black pepper to taste

¼ cup chopped parsley

 

1 bunch arugula, cleaned and dried on a clean dish towel

¼ cup sherry vinegar

¾ cup olive oil

1 tablespoon sugar

 

Preheat the oven to 450°F. In a small pan, add one cup of olive oil and 12 cloves of garlic. Slowly caramelize the garlic until tender. In a skillet, pan sear the chicken pieces and place on a baking sheet until all pieces are seared. Place in the preheated oven to roast. Cut up chunks of day-old bread and drizzle with olive oil and salt (about four cubes of bread per person). Place in oven to toast. Once chicken is cooked through, remove from the pan and keep warm. Discard oil from pan and add pitted olives, the garlic and chicken stock. Scrape the bottom of the pan to get all the crust. Taste, then add salt and pepper and chopped parsley. Remove toasted bread and place on plates. Spoon the sauce over the warm croutons. Top with an arugula salad dressed with sherry vinegar, olive oil and sugar and warm roasted chicken.

Pancetta-Wrapped Mushrooms

Pancetta-Wrapped Mushrooms

24 mushrooms (with 1-in.-wide caps; about 5 oz. total), rinsed and patted dry

Salt and fresh-ground pepper

24 fresh sage leaves, rinsed and patted dry

24 thin slices pancetta (about 6 oz. total) or 12 strips thin-sliced bacon

 

Trim and discard tough or discolored stem ends from mushrooms. Sprinkle mushrooms lightly all over with salt and pepper. Lay a sage leaf over the top of each mushroom, then wrap mushroom and sage leaf with pancetta. (If using regular bacon, cut each strip in half to form two shorter strips, and wrap each mushroom with a short strip.) If desired, leave tip of sage leaf protruding from wrapping. Spear mushroom with a toothpick, securing outer end of pancetta and leaving toothpick protruding to use for serving. Evenly space wrapped mushrooms in a 10- by 15-inch nonstick baking pan. Bake in a 400° regular or convection oven until most of the pancetta is crisp and browned, about 25 minutes. Serve hot, leaving toothpicks in.

Clarke’s Artichoke and Asparagus Salad with Serrano Ham

Clarke’s Artichoke and Asparagus Salad with Serrano Ham

Clarke’s Artichoke and Asparagus Salad with Serrano Ham

3 tablespoons whole-grain mustard

1/4 cup champagne vinegar

Salt and freshly ground black pepper, to taste

1-1/2 cups olive/canola oil blend

 

1 cup whole baby beets, well-scrubbed (about 8, see note)

1 tablespoon vegetable oil

Salt and pepper to taste

1 bunch asparagus, trimmed

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1/2 pound baby salad greens

1 cup marinated artichoke hearts, drained (or 4 artichokes, steamed, cleaned and cut into small wedges)

1/4 pound serrano ham, thinly sliced

 

To make vinaigrette: Combine the mustard and vinegar in a small bowl. Season to taste with salt and pepper. Gradually whisk in the oil. Taste and adjust the seasoning. If the dressing is too thick you may add a small amount of water. Makes 2 cups. To make salad: Brush the beets with vegetable oil and season with salt and pepper. Roast in baking dish at 375 degrees for about 30 minutes or until tender. Cool, peel and dice. Set aside.  Blanch the asparagus in boiling water for 3 minutes or until barely tender. Plunge into ice water to chill and set color. Cut into 3-inch pieces and set aside. Char the peppers over a gas flame or under a broiler until black on all sides. Place in a paper bag and seal. Let cool for 10 minutes. Remove from paper bag and peel off charred skin. Remove seeds and inner membranes and cut into julienne strips. Set aside. Combine the baby greens, roasted beets, asparagus, pepper strips and artichokes in a large bowl. Add 4 to 6 tablespoons of the mustard vinaigrette and toss well. Taste and add more dressing or salt and pepper if necessary. Place dressed salad in the center of a serving plate and place folded pieces of ham around the outside of the salad. Serve at once. Note: If you can’t find baby beets, one larger beet will provide approximately the amount needed for this salad. Larger beets, though, will require 15-20 minutes additional roasting time.

 

Yield: 6 servings

Calories: 160

Fat: 9.9g

Fiber: 3.1g