Asian Miracle Soup

Asian Miracle Soup

1 T. olive oil

1/4 C. chopped fresh ginger root

1/4 C. chopped garlic

2 (32 oz.) packages fat-free chicken broth

1/2 C. cornstarch

1 (6 oz.) can mushrooms, drained

1 (8 oz.) can bamboo shoots, drained

1/2 C. soy sauce

1/4 C. rice wine vinegar

1 T. fructose (fruit sugar)

1 tsp. crushed red pepper

2 (16 oz.) packages frozen mixed stir-fry vegetables

1 lb. frozen, peeled and deveined shrimp

1/4 C. chopped fresh cilantro

1 (10 oz.) package chopped frozen spinach, thawed and pressed

 

In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 C. broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened. Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes.

 

 

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Cavatelli with Sausage and Rapini

Cavatelli with Sausage and Rapini

 

1 lb. package cavatelli pasta

2 T.p olive oil

2 hot Italian sausages, crumbled

1 small onion, chopped

2 cloves garlic, chopped

1 bunch rapini, washed, roughly chopped, blanched in boiling water for 2 minutes

1/4 C. of white wine

2 C. grape tomatoes, halved

2 T.p chopped fresh savoury or other fresh herb

2 T.p chopped fresh parsley or other fresh herb

1/4 C. freshly grated Parmesan, or to taste

1/2 C. whipping (35%) cream

1 C. chicken stock

 

Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until golden brown, about 3 to 4 minutes. Add the onion and sauté until onions are soft, about 3 minutes. Add garlic, sauté until softened, about another 1 minute. Add wine to deglaze the skillet. Add chicken stock and let reduce by half. Add cream and bring back to a simmer. Add the grape tomatoes, cook for 1 minute, just to soften. Toss in blanched rapini. Set aside until pasta is ready. While the sauce is cooking, bring a large pot of salted water to a rolling boil. Add the cavatelli and cook for 6 to 7 minutes or until al dente (if using fresh cavatelli, cook about 4 to 5 minutes or until al dente). Drain and add to the skillet with the sauce. Add Parmesan. Toss pasta and coat with sauce to cover over medium heat. Garnish with parsley. Season the pasta with salt and pepper to taste. Serve immediately.

Asian Chicken Slaw

Asian Chicken Slaw

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken, shredded

2 C. broccoli florets, blanched

1 C. sugar snap peas

1 red bell pepper, thinly sliced

1 C. sliced scallions

1/2 C. chopped cashews (optional)

 

Dressing:

1/4 C. soy sauce

2 T. white vinegar

2 T. smooth peanut butter

1 T. sugar

2 cloves garlic, minced

1 tsp. freshly grated ginger

1/2 C. canola oil

1 T. sesame oil

 

In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.  In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.  Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like.

 

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Quick Pork and Bean Soup

Quick Pork and Bean Soup

 

2 T. Cooking Oil

12 oz. Pork Stir Fry Strips

1 large Onion, chopped

2 C. Water

11.5oz. can condensed Bean with Bacon Soup

3 medium Carrots, sliced

1 tsp. Worcestershire Sauce

¼ tsp. Dry Mustard

 

In large skillet heat oil over medium-high heat. Add pork and onion; cook and stir for 3 to 4 minutes until no pink remains in meat. Stir in water, soup, carrot, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

Asiago Potatoes

Asiago Potatoes

16 small red bliss potatoes (about 2 inches in diameter)

12 garlic cloves

1/2 C. olive oil

10 large basil leaves

1/2 lb Asiago cheese, grated

1 C. mayonnaise

Garnish:  paprika

 

Generously cover potatoes and 1 T. salt with cold water in a medium pot, then simmer until tender, about 12 minutes.  Drain potatoes and rinse with cold water.  Cool to room temperature in refrigerator, about 40 minutes.  Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.  Drain garlic, reserving oil for another use, then mash to a paste.  Preheat oven to 350 degrees with rack in middle.  Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.  Using a small melon-ball cutter or a tsp., scoop out a hole in each cooled potato, leaving a 1/4-inch shell.  Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

Pizza Muffins

Pizza Muffins

 

8 ounces ground 90% lean turkey or beef

1 1/2 C. Bisquick Reduced Fat Baking Mix

1/4 C. grated Kraft fat-free Parmesan cheese — 3/4 oz.

1 tsp. pizza or Italian seasoning

1 tsp. dried parsley flakes

1 tsp. dried onion flakes

1/4 C. green bell pepper — chopped

3/4 C. fresh tomato — chopped

1/3 C. shredded Kraft reduced-fat Cheddar cheese — 1 1/2 oz.

1/3 C. skim milk

2 tsp. vegetable oil

1 whole egg — or equivalent in egg substitute

 

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners.  In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat. Place skillet on a wire rack and allow to cool. Meanwhile, in a large bowl, combine baking mix, Parmesan cheese, pizza seasoning, parsley flakes, and onion flakes. Stir in green pepper, tomato, and Cheddar cheese.  In a small bowl, combine skim milk, vegetable oil, and egg. Mix well to combine. Add milk mixture to baking mix mixture. Mix gently just to combine. Fold in cooled, browned meat. Fill 8 muffin wells full. Bake 16 to 18 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack. Serve at once. Serves 8.

 

Yield: 8 muffins

Calories: 179

Fat: 7g

Fiber: 1g

Golden Roasted Cauliflower

Golden Roasted Cauliflower

 

Preheat the oven to 400F. Break up a head of cauliflower into small florets, smaller than thumb size. The smaller the pieces, the higher your ratio of golden roasted bits to white will be. In a bowl, toss the florets with (at least) 2 tsp of oil and salt with 2 large pinches of salt. Spread out on a half sheet pan. Cook in the preheated oven, tossing and stirring up the florets every 10 minutes till golden brown.

 

Flavor Variations- toss raw with Parmesan cheese, or chili flakes, or lemon zest, or garlic, or rosemary, or sliced onions, or curry powder or …

Arugula Salad with Pears and Gorgonzola

Arugula Salad with Pears and Gorgonzola

1 (15-oz.) can pear halves, drained and sliced, reserve 2 T. juice

2 T. olive oil and vinegar dressing

Salt and freshly ground black pepper

2 C. baby arugala

4 T. Gorgonzola, crumbled

4 T. glazed pecans

In a large bowl, whisk together 2 T. reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat. Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

 

 

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Pork Chops with Pear Sauce

Pork Chops with Pear Sauce

 

3 pears – peeled, cored and chopped

3 T. brown sugar

2 T. lemon juice

3/4 C. pear juice

2 T. ground cinnamon, or to taste

1 T. vegetable oil

6 thin cut boneless pork chops

 

In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened. Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool. Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

Artichoke Lasagna

Artichoke Lasagna

Olive Oil

1 (9 oz) pkg. frozen artichoke hearts (can substitute non-marinated canned)

1 (6 oz) jar marinated artichoke hearts

4 1/2 cups spicy purchased pasta sauce

9 no boil lasagna noodles (from an 8oz pkg such as Barilla or Delverti brands)

1 (15oz) container of ricotta cheese

2 cups grated mozzarellas cheese

1 1/2 cup of grated fine Parmesan (not Kraft grated but fresh)

1/2 cup chopped fresh basil

Heavy foil

 

Preheat oven to 375. Brush a 9x9x2 baking pan with olive oil.  Cook frozen artichokes in pkg. in microwave on high approximately 5 minutes; cool. Chop coarsely; place in bowl. Mix in marinated artichokes. Spread some of the tomato sauce on the baking pan so bottom is covered. Top with 3 uncooked noodles, 3/4 cup tomato sauce to cover the noodles, 1/2 ricotta cheese, 1/2 basil, 1/2 mozzarella, 1/2 artichokes, 1/2 of the Parmesan cheese and 1/2 cup tomato sauce to cover. Then continue layering as before starting again with the 3 lasagna noodles. End up with 3 noodles on top covered with remaining tomato sauce and sprinkle with Parmesan. Place pan on extra long piece of heavy foil. Fold up ends and sides to enclose pan. Bake lasagna until heated through about 1 hour. Uncover let stand 30 minutes and serve with salad and crusty garlic bread.

 

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Noodles with Honey-Balsamic Beef

Noodles with Honey-Balsamic Beef

 

4 dried vermicelli pasta nests

12 ounces boneless beef sirloin steak or beef top round steak

3/4 C. beef broth

3 T. reduced-sodium soy sauce

2 T. balsamic vinegar

2 T. honey

2 T. cornstarch

1/4 tsp. crushed red pepper

1 T. minced fresh ginger

1 T. cooking oil

4 C. sliced bok choy or baby bok choy

1 medium red onion, cut into thin wedges

2 medium red sweet peppers, cut into julienne strips (2 C.)

 

Cook pasta nests according to package instructions, drain. Keep warm. Meanwhile, trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce: In a small bowl, combine beef broth, soy sauce, vinegar, honey, cornstarch, and red pepper. Set aside. In a wok or a 12-inch nonstick skillet, stir-fry ginger in hot oil over medium-high heat for 15 seconds. Add bok choy and onion; stir-fry for 2 minutes. Add sweet peppers; stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok. Add beef to wok; stir-fry for 2 to 3 minutes or until desired doneness. Push the beef from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir until thickened and bubbly. Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more. To serve, place one angel hair nest on each plate. Spoon beef mixture over noodles. Serve immediately.

Artichoke Crema Pesto

Artichoke Crema Pesto

1 C. drained canned artichoke hearts in water

1/2 C. extra-virgin olive oil

2 cloves garlic, popped from skin

A handful fresh flat-leaf parsley

A pinch cayenne pepper

Juice of 1/2 lemon

Coarse salt, to taste

 

Heat oil and garlic in small pan on low heat or in microwave, 20 seconds on high, before using.

Pulse all ingredients in a processor or blender until paste forms. Toss with hot pasta (this recipe good for one pound of pasta).

 

 

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Italian Sausage and Vegetables with Polenta

Italian Sausage and Vegetables with Polenta

 

1 pound Italian sausage

2 C. sliced onion

1 tsp. minced fresh garlic

2 C. sliced crimini mushrooms, cleaned

1 C. sliced zucchini

1 (28-ounce) can crushed tomatoes in tomato puree

2 tsp. dried basil

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1/2 tsp. salt

1 (17-ounce) package pre-cooked garlic flavored polenta, cut into 1/4-inch rounds

1 1/2 C. shredded Provolone cheese

1/4 C. freshly grated Parmesan cheese

Fresh basil leaves for garnish

 

Squeeze sausage out of the casings into a large heavy skillet. Over medium heat, sauté sausage, breaking up sausage into small pieces. Cook until sausage is no longer pink. Remove sausage from pan with a slotted spoon and drain well on clean paper towels. Reserve 1 T. pan drippings and discard other drippings. Reheat same large heavy skillet over medium heat and add reserved 1 T. pan drippings. Add onion and garlic and sauté until onion is soft. Add mushrooms and zucchini. Cook and stir frequently until all liquid evaporates. Stir in tomatoes, herbs, red pepper flakes and salt. Return sausage to pan and simmer for 5 minutes. Spread an even scant layer (about 2/3 C.) of sauce on bottom of an 11×7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 C. of sausage sauce, followed by 3/4 C. of Provolone. Finish with an additional layer of polenta rounds, all the sausage sauce and all the Provolone. Sprinkle Parmesan cheese atop. Bake, uncovered, in a preheated 350 degree F oven for 30 minutes or until bubbly. Let cool for 10 minutes before serving.  Garnish each serving with fresh basil leaves.

Spicy Jalapeno-Shrimp Pasta

Spicy Jalapeno-Shrimp Pasta

 

12 ounce-weight shrimp, fresh or frozen peeled and deveined

8 ounce-weight pasta, linguine, enrich, dry, all brands

1 cooking spray, 1/3 sec spray

1 jalapeno chile pepper seeded and finely chopped

2 garlic cloves minced

2 C. cherry tomatoes halved (or chopped tomatoes)

1/2 tsp salt, table

1/4 tsp spice, pepper, black, ground

2 T.p cheese, parmesan, fresh, shredded

 

Thaw shrimp, if frozen. Rinse and pat dry with paper towels. Meanwhile, cook linguine according to package directions. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add chile peppers and garlic to pan; cook and stir for 1 minute. Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque. Stir in tomatoes, salt and black pepper; heat through. Drain linguine, toss with shrimp mixture. Sprinkle with Parmesan cheese.

Quick Skillet Lasagna

Quick Skillet Lasagna

 

3 C. (6 ounces) dried mafalda (mini lasagna) noodles

12 ounces lean ground beef or bulk pork sausage

1 26- to 27-3/4-ounce jar tomato-base pasta sauce

1-1/2 C. shredded mozzarella cheese (6 ounces)

1/4 C. grated Parmesan cheese (1 ounce)

 

Cook pasta according to package directions; drain. Meanwhile, cook meat in a 10-inch nonstick skillet until meat is brown; drain. Set meat aside. Wipe skillet with paper towel. Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 C. of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top. Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Makes 6 servings.

Pork Medallions with Cranberry and Fig Chutney

Pork Medallions with Cranberry and Fig Chutney

 

1/2 C. fresh cranberries or 1/4 C. canned whole cranberry sauce

1/4 C. apple juice or apple cider

2 T. snipped dried figs

1 T. packed brown sugar or granulated sugar

1/2 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary, crushed

1/4 tsp. salt

1/8 tsp. ground black pepper

6 ounces pork tenderloin

1/4 tsp. salt-free herb seasoning

Nonstick cooking spray

Hot cooked brown or long grain rice (optional)

 

For chutney: In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, sugar, rosemary, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside. Meanwhile, trim fat from pork. Cut pork crosswise into six pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time. To serve, divide pork medallions between two dinner plates. If desired, serve with hot cooked rice. Spoon some of the warm chutney over pork. Pass remaining chutney.

Italian Turkey Ravioli Soup

Italian Turkey Ravioli Soup

1 T. olive oil

1 red bell pepper, diced

2 zucchini, medium, diced

1 small onion, chopped

3 large garlic cloves, chopped

1 T. dried basil

2 t. fennel seeds

6 C. chicken broth

9-oz fresh cheese mini ravioli (or cheese tortellini)

1 1/2 C. leftover turkey, diced

Grated Parmesan cheese

Heat oil in large soup pot over medium heat. Add bell pepper, onion, zucchini, garlic, basil, fennel seeds and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover and simmer 10 minutes. Increase heat to bring soup to the boil. Add ravioli and boil until tender, about 5 minutes. Add turkey to warm up, about 1 minute. S and P to taste. Serve in bowls. Top with cheese.

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

 

8 oz. farfalle

3 oz. smoked salmon, roughly chopped

About 2 oz. cream cheese (3 – 4 T.p) cream cheese, roughly cubed

4 artichoke hearts, chopped into bite size pieces

Handful of bite size broccoli pieces (optional)

1 T. lemon juice

2 T. fresh dill

Salt and pepper

 

Cook your pasta in some boiling salted water until it is al dente. While the pasta is cooking, cook your broccoli Рsteam, microwave, or saut̩. After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon. Season to taste with salt and pepper.

Smoked Salmon Angel Hair Pasta

Smoked Salmon Angel Hair Pasta

 

6 ounce Angel hair pasta (to reduce carbs, use Due Amici Pasta LITE pasta)

1/2 C. whipping cream

1/2 C. milk (better if you use whole milk)

1/4 C. chopped fresh dill

1/4 C. chopped green onions

1 T. grated lemon peel

4 ounce Smoked Salmon

Salt and Pepper; Freshly-grated Parmesan to top

 

Boil pasta in large pot of salted water until “al dente” (tender, yet still firm). Drain and return to pot. In a small, heavy saucepan, combine whipping cream, milk, dill, onions, and lemon peel. Bring to a boil over medium-high heat. Add sauce to pasta; toss well to coat evenly. Add salmon and toss to mix in. Season with salt and pepper. Top with freshly grated parmesan and serve with warm, crusted bread.

Chard-Topped Steaks

Chard-Topped Steaks

 

1 slice Bacon, chopped

4 Beef Tenderloin Steaks, cut 1” thick

3 C. very thinly sliced fresh swiss chard leaves

½ tsp. dried Thyme

1/8 tsp. Salt

1/8 tsp. Black Pepper

 

In a large skillet cook bacon over medium heat until crisp. Remove bacon from skillet, reserving drippings. Crumble bacon; set aside. Remove skillet from heat; set aside. Preheat broiler. Trim fat from steaks. Sprinkle with salt and pepper and place steaks on unheated rack of a broiler pan. Broil 3-4 inches from heat from the heat for 12 to 14 minute for medium rare, turning once, halfway through cooking. Meanwhile cook and stir swiss chard in drippings in skillet over medium heat for 4-6 minutes or just until tender. Stir in crumbled bacon, thyme, salt and pepper. Spoon chard over steaks to serve.

Bistro Beef Tenderloin with Mushroom Sauce

Bistro Beef Tenderloin with Mushroom Sauce

 

1 C. low sodium beef stock

1/2 C. red wine

4 tsp. all purpose flour

4 (4-ounce) beef tenderloin steaks

1/2 tsp. salt

1/4 tsp. pepper

2 tsp. olive oil, divided

4 T. minced shallot

8 small mushrooms, quartered

1/8 to 1/4 tsp. thyme

 

Combine first 3 ingredients in a bowl and set aside. Season steaks with salt and pepper. Heat 1 tsp. oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside. Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms. Whisk stock mixture and thyme into skillet. Cook, stirring, until slightly thickened. Add accumulated juices from standing steaks. Serve steaks on warm plates with sauce and roasted potatoes or pomme frites.

Pork Chops with Chili-Apricot Glaze

Pork Chops with Chili-Apricot Glaze

 

1/4 C. apricot jam or preserves

1/4 C. chili sauce

1 T. sweet-hot mustard or brown mustard

1 T. water

4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)

 

For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard, and water. Cook and stir over medium-low heat until heated through and well blended. Remove from heat. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes. Turn pork chops; brush generously with glaze. Broil 8 to 12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving.

Rabbit, Mushroom and Tarragon Stew

Rabbit, Mushroom and Tarragon Stew

 

3 rashes of bacon, cut into pieces

1 small onion, diced finely

3 cloves garlic, minced

1 box of button mushrooms, cleaned and sliced lengthwise

1 whole rabbit, cut into pieces

3 sprigs of tarragon – 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef’s knife

2 1/2 C. of white wine

2 heaping T. of dijon mustard

1 1/2 C. of chicken stock

1/2 C. light cream

 

Heat heavy-bottomed pan/pot to medium-high and cook bacon pieces until almost crispy. Remove with a slotted spoon and set aside. Pour bacon fat into a bowl and, starting with one T., add the fat back to the pot. Cook onion, garlic and mushroom in the bacon fat until medium-soft (about 5-6 minutes). Remove and set aside in the bowl with the bacon. Season the rabbit pieces with salt and pepper. Add a bit more bacon fat (or butter if you’d prefer) back to the heavy-bottomed pan and add your rabbit pieces. Sear the outside on all sides of each piece until they are nice and golden brown (about 6 to 8 minutes). Remove to a plate for a moment. I know, I know… lots of removing of food from the pan. They’ll be back soon. Deglaze the bottom of your pan with wine – keep heat up to medium and scrape all the bits from the bottom of the pan. After about a minute or so, add your chicken stock, tarragon, bruised tarragon sprig and mustard. Stir. Now, add back everything – rabbit, mushrooms, bacon, onions, garlic, etc. – to the pan. Bring to a boil and then lower to medium/medium-low and simmer, covered for 30 minutes. After that, continue to simmer the dish uncovered for another 20 to 30 minutes. It will cook down to a thicker sauce. Finish by stirring in the cream and fishing out the loose tarragon sprig. Enjoy!

Mexican Chicken Posole

Mexican Chicken Posole

 

12 ounces skinless, boneless chicken thighs or breast halves

3 to 4 tsp. Mexican seasoning or chili powder

2 tsp. cooking oil or olive oil

1 red or yellow sweet pepper, cut into bite size pieces (3/4 C.)

2 14 1/2-ounce cans reduced-sodium or regular chicken broth

1 15-ounce can yellow hominy or black-eyed peas, rinsed and drained

Salsa, light dairy sour cream, and/or lime wedges (optional)

 

Rinse chicken; pat dry. Cut into 1-inch pieces. Sprinkle chicken with Mexican seasoning; toss to coat evenly. In a large saucepan cook and stir seasoned chicken in hot oil over medium-high heat for 3 minutes. Add sweet pepper; cook and stir about minute more or until chicken is no longer pink.

Carefully add broth and hominy. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or until heated through. If desired, serve with salsa, sour cream, and/or lime wedges.

Salmon with Dijon Cream

Salmon with Dijon Cream

 

2 pounds salmon fillets

1/2 C. sour cream

1/8 tsp. white pepper

1/8 tsp. dried dill weed

 

1/3 C. Chardonnay wine

1 shallot, finely chopped

1 C. half-and-half cream

1/4 C. all-purpose flour

1 T. Dijon mustard

 

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill. Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork. In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 T.. In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened. Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake

 

1 (12 ounce) package frozen unsweetened red raspberries, thawed

3 ounces cream cheese, softened

1/4 tsp. almond extract

1 quart vanilla ice cream, softened

2 (12 ounce) cans or bottles cream soda

Fresh raspberries (optional)

 

In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 C. of the cream soda. Cover and blend until smooth. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

Well Stocked Eastern European Pantry

Well Stocked Eastern European Pantry

Apple Cider Vinegar

Beans

Cabbage

Carrots

Caraway

Cumin

Chives

“Colorful Salt” – Sahrena Sol

Dill

Lovage

Juniper

Mace

Marjoram

Mustard Seed

Paprika

Parsley

Potatoes

Sage

Spearmint

Sour Cream

Sauerkraut

Summer Savory

Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise

Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise

 

This spiced fruit can be chopped and stirred into couscous or served with ham. For optimum texture and flavor, refrigerate the kumquats for two weeks before they’re used.

 

2 pounds kumquats (about 8 C.)

4 C. water

2 C. sugar

9 whole cloves, divided

3 (3-inch) cinnamon sticks, divided

3 star anise, divided

1 vanilla bean, halved lengthwise and divided

1 C. brandy, divided

 

Pierce each kumquat several times with a wooden skewer. Combine water and sugar in a large saucepan; bring to a boil, stirring until sugar dissolves. Add 3 cloves, 1 cinnamon stick, and 1 star anise. Reduce heat, and simmer 5 minutes. Add kumquats, and simmer 20 minutes or until tender. Using a slotted spoon, remove the kumquats from pan, and divide evenly between 2 (1-quart) jars. Tuck 3 whole cloves, 1 cinnamon stick, 1 star anise, and half of vanilla bean into each jar. Bring cooking liquid to a boil; cook 4 minutes. Remove from heat. Strain mixture, discarding solids. Pour 2 C. cooking liquid and 1/2 C. brandy into each jar. Seal jars; shake well. Store in refrigerator 2 weeks before using.

Ponzu Grilled Salmon with Golden Beet Couscous

Ponzu Grilled Salmon with Golden Beet Couscous

 

Couscous:

1 tsp. extravirgin olive oil

2 T. thinly sliced peeled shallots (about 1 large)

8 ounces small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 C.)

1 C. uncooked Israeli couscous

2 C. water

1/4 tsp. salt

1 C. raw spinach leaves, trimmed

 

Sauce:

1/2 C. fresh orange juice

2 T. brown sugar

3 T. low-sodium soy sauce

2 T. sake (rice wine)

1 T. fresh lime juice

1/2 tsp. cornstarch

1/8 tsp. crushed red pepper

 

Remaining ingredients:

4 (6-ounce) salmon fillets with skin (about 1 inch thick)

Cooking spray

Lime wedges (optional)

 

Preheat grill. To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm. To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute. To prepare fish, brush cut sides of fillets with 1/4 C. sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 C. sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired. Wild Alaskan salmon is in season this time of year, and you can find it in supermarkets and fish markets across the country. Its rich flavor is worth paying a bit more. The ponzu sauce may be made up to a day ahead and refrigerated. Golden beets add sweetness and beautiful color, but don’t stain like red beets. Israeli couscous has lovely pearl-like grains that are much larger than regular couscous. Use regular couscous if you can’t find Israeli.

Almond Crescents

Almond Crescents

 

1 1/2 C. sliced blanched almonds

1 C. unsalted butter, softened

1/2 C. sugar

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 C. all-purpose soft wheat flour

Pinch of salt

Sifted powdered sugar

 

Process almonds in a food processor until ground. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level tsp.fuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.) Bake at 300° for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks.

String-of-Lights Cookie Wreath Shop

String-of-Lights Cookie Wreath Shop

1 C. butter, softened

1 C. margarine, softened

1 C. sifted powdered sugar

4 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

Plastic drinking straw

Frosting

20 to 25 chocolate-flavored candy coating drops, melted

Small pastry brush or paintbrush

Red or black licorice, cut into 8″ strips

Several 20″ x 30″ sheets of green tissue paper or Christmas fabric

 

Beat butter and margarine at low speed of an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture. Mix at low speed until blended. Roll dough to 3/8″ thickness on a lightly floured surface. Cut out cookies, using a 3″ spade-shaped cookie cutter. Place on ungreased baking sheets. Make a hole in “socket end” of each cookie, using a straw. Bake at 350° for 16 minutes. Let cookies cool on wire racks. Spread Frosting on the “bulb end” of each cookie, using the back of a small spoon. Place frosted cookies on wire racks to dry. When frosting is dry, brush “socket end” of each cookie with melted chocolate, using a small brush. Let dry. When cookies are completely dry, lace licorice strips through holes in cookies. Place tissue in a large flat box, if desired. Arrange cookies in a loose circle on tissue paper to resemble a string of Christmas lights. Note: Use these cookies as tree ornaments or as edible place cards at a children’s party. Write names on frosted cookies using tubes of decorating gel.

 

Frosting:

7 C. sifted powdered sugar

1 (5-ounce) can evaporated milk

1 tsp. vanilla extract

25 vanilla-flavored candy coating drops, melted

Paste food coloring

 

Combine first 3 ingredients in a large microwave-safe bowl; stir well. Gradually add melted vanilla-flavored drops, stirring slowly to avoid air bubbles. Microwave at HIGH 45 seconds or until thin enough to spread; stir well. Divide frosting equally among four shallow bowls. Tint frosting to desired colors, using paste food coloring.

Well Stocked Pantry

Well Stocked Pantry

Oils & Vinegars

 

Olive Oil

Peanut Oil

Sesame Oil

Vegetable Oil

Apple Cider Vinegar

Balsamic Vinegar

White Vinegar

Red Wine Vinegar

Rice Wine Vinegar

Sherry Vinegar

White Wine VInegar

 

Spices & Seasonings

 

Kosher salt

Sea salt flakes

Whole black peppercorns

Crushed red pepper flakes

Ancho chile powder

Cayenne powder

Chipotle powder

Paprika, hot and smoked sweet

Ras el hanout spice blend

Cinnamon sticks

Ground cinnamon

Celery seeds

Coriander seeds

Ground cumin

Mustard seeds

Whole nutmeg

Sesame seeds

 

 

Canned, Bottled & Boxed

 

Beef broth

Low-sodium chicken broth

Coconut milk

San Marzano tomatoes, crushed and whole

Couscous

Dried pastas

Great Northern beans

Cannellini beans

Hot sauce

Sriracha

Harissa paste

Reduced-sodium soy sauce

Dijon mustard

Chipotle peppers in adobo sauce

White anchovies

Honey

Maple syrup

 

 

Basics

 

Plain dried bread crumbs

Panko bread crumbs

All-purpose flour

Rice flour

Cornstarch

Baking powder

Baking soda

Sugar, granulated and dark brown

Well Stocked Thai Pantry

Well Stocked Thai Pantry

Lemon Grass

Pickled Garlic

Thai Basil

Dried Bean Threads

Green Curry Paste

Thai Roasted-Chili Paste

Dried Shrimp

Star Anise

Coconut Milk

cardamom

Pearl Tapioca

Asian Fish Sauce

Kaffir Lime Leaves

Lemon Grass-Coconut Sorbet

Lemon Grass-Coconut Sorbet

10 stalks fresh lemon grass (about 12 oz.), rinsed

1 1/2 C. sugar

1/4 tsp. salt

1/4 C. lemon juice

1 C. coconut milk (stir before measuring)

Peel toughest outer layers from lemon grass; discard. Cut into 1/2-inch lengths. In a 2- to 3-quart pan over high heat, combine lemon grass, sugar, salt, and 2 1/2 C. water. Stir until liquid comes to a boil. Reduce heat; simmer, stirring occasionally, until light golden, about 20 minutes. Pour through a fine strainer into a bowl, pressing on solids; discard solids. Nest bowl in a larger bowl of ice water and stir syrup until cool, about 5 minutes. Stir in lemon juice. Whisk in coconut milk. If mixture is lumpy, pour through a fine strainer. Pour into an ice-cream maker (at least 1 qt.) and freeze. Scoop into bowls or, for a firmer consistency, freeze airtight up to 3 days.

Well Stocked Louisiana Pantry

Well Stocked Louisiana Pantry

Well Stocked Louisiana Pantry

Rice

Red Beans

Corn Meal, Corn Flour, Grits

Cayenne Pepper

Filé Powder

Creole Mustard

Tony Chachere’s Creole Seasoning

Zataran’s Crab Boil

Louisiana Hot Sauce

Steen’s Cane Vinegar

Cane Syrup

Pickled Okra

Chicory Coffee

Trinity (Fresh): Onions, Celery, Bell Pepper

Crawfish

Sausage: Boudin Blanc, Andouiille

Marinated Heirloom Tomato Salad

Marinated Heirloom Tomato Salad

 

3 T. balsamic or red wine vinegar

2 T. extra-virgin olive oil

3 pounds mixed firm-ripe heirloom or other tomatoes

3 T. chopped fresh mint leaves

3 T. chopped fresh basil leaves

Salt and cracked black pepper

 

In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.

Well Stocked Greek Pantry

Well Stocked Greek Pantry

Well Stocked Greek Pantry

Olive Oíl

Kalamata Olives

Canned Gigante Beans

Grape Leaves

Nigella

Greek Oregano

Dried Orange Peel

Bay Leaves

Cinnamon

Nutmeg

Cloves

Fennel

Madras Pepper

Yellow Split Pea or Dried “Fava” Beans

Dried Figs

Zante Currants

Tuna Alonnisos

Santorini Capers

Trahanas (Ancient Greek Pasta)

Orzo

Thyme Honey (such as Eergon)

Fire Roasted Red Peppers in Vinegar

Fleur de Sal

Phyllo Dough

Feta Cheese

Lemon

Mint

Veggie Sticks with Avocado-Lime Dip

Veggie Sticks with Avocado-Lime Dip

 

1/2 pound green beans, ends trimmed

1 firm-ripe avocado (10 oz.), pitted and peeled

1/2 C. plain nonfat yogurt

2 T. lime juice

1 T. loose-packed fresh mint leaves, rinsed (optional)

1 clove garlic, peeled

1/2 tsp. kosher salt

1/2 pound jicama, peeled and cut into 1/2-inch-thick sticks

 

In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again. In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth. Spoon dip into a bowl and serve with green beans and jicama sticks.

Well Stocked Mexican Pantry

Well Stocked Mexican Pantry

Well Stocked Mexican Pantry

Masa Harina

Mexican Lard

Black Beans

Pinto Beans

Fideos

Pepitos

Guajillo Chiles

Chipotle Chiles

Ancho Chiles

Pasilla Chiles

Achiote

Mexican Oregano

Canela Cinnamon

Anise seeds

Chili powder

Crushed red pepper and cayenne

Cumin (seeds and ground)

Garlic

Ground allspice

Ground ancho chile pepper

Ground coriander

Tamarind

Agave

Mexican Chocolate

Piloncillo

Crema

Queso Cojita

Queso Oaxaca

Limes

Poblanos

Epazote

Cilantro

Mexican Chocolate Streusel Brownies

Mexican Chocolate Streusel Brownies

 

3/4 C. butter, cut into chunks

9 ounces unsweetened chocolate, finely chopped (about 2 C.)

1 1/2 C. firmly packed brown sugar

1 C. granulated sugar

5 large eggs

1 1/2 T. vanilla

1 1/2 tsp. almond extract

1 1/2 C. all-purpose flour

1 1/2 tsp. ground cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

Mexican chocolate streusel

 

In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended. Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter. Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).

 

Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1/2 C. all-purpose flour and 1/4 C. firmly packed brown sugar until well blended. Add 5 T. butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.