Guacamole Salad

Guacamole Salad

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 C. small diced red onion

2 T. minced jalapeno peppers, seeded (2 peppers)

1/2 tsp. freshly grated lime zest

1/4 C. freshly squeezed lime juice (2 limes)

1/4 C. good olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. minced garlic

1/4 tsp. ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

 

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Charred Chili Relleno with Green Rice

Charred Chili Relleno with Green Rice

4 C. chicken or vegetable stock, divided

1 bay leaf

2 C. white rice

4 large poblano peppers

6 ears corn on the cob or 3 C. frozen corn kernels

3 T. corn, peanut or vegetable oil, divided

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15-ounce) can fire roasted diced tomatoes, drained well

1 1/2 tsp. ground cumin, 1/2 palm full

1/2 tsp. dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

1/2 C. fresh cilantro leaves

1/2 pound spinach leaves, deveined and coarsely chopped

4 scallions, coarsely chopped

2 limes, zested, juiced

1 C. shredded Chihuahua cheese, Asadero or Monterey Jack

 

Preheat broiler or grill pan to high. Heat about 3 1/2 C. stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes. While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 T. light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off. Place the cilantro, spinach, scallions, lime zest, half a C. of stock and a T. of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Sprinkle the lime juice over the corn mixture. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 C. cheese and place back under broiler to melt and char the cheese. Serve peppers on beds of green rice. Yum-o!

Korean Non-Spicy Pork Ribs (안 매운 돼지 갈비)

Korean Non-Spicy Pork Ribs (안 매운 돼지 갈비)

Two slabs of baby back ribs (between 6-7 lbs), cut into three rib pieces (each slab divided into about 3 or 4 pieces)

 

1/2 cup of sugar

1/2 cup soy sauce

1/2 cup sake

1/2 cup water

1/4 cup sesame oil

1 whole onion grated or finely chopped

3 tablespoons garlic

3 tablespoons ginger

1 teaspoon black pepper

 

Mix all ingredients, except for pork ribs, together.  Make sure sugar is dissolved.  Take each rib section and dip it into the marinade coating it fully, and then placing it into a flat pan where it will marinate, meaty side down.  (the ribs will curve upward – the logic is trying to put the meatiest side in the marinade)  Continue until all the ribs have been coated, and then pour remaining marinade over the ribs.  Cover and marinate for at least 8 hours, if not overnight.  Preheat oven to 275.  On a foil lined roasting pan, place ribs without marinade, arranging in a single layer.  Cook for  3-3 1/2 hours, until ribs are tender.  (Watch carefully the last hour or so, as they could burn.)  Cut into individual rib pieces and enjoy!

Broccoli Rabe and Salami Pasta

Broccoli Rabe and Salami Pasta

 

Salt

2 bunches broccoli rabe, trimmed and coarsely chopped

1/4 C. extra-virgin olive oil, eyeball it

4 cloves garlic, grated or finely chopped

1/2 tsp. crushed red pepper flakes

1 pound rigatoni with lines, cooked to al dente

1 1/2 C. ricotta cheese

1/2 C. grated Parmigiano-Reggiano, plus some to pass at table

1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix)

Black pepper

 

Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally. Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 C. extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more. While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 C. starchy liquid. Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

Chicken, Mushroom and Leek Crepes

Chicken, Mushroom and Leek Crepes

 

4 leftover pancakes/crepes

1 tbsp olive oil

1 tbsp butter

2 chicken fillets, diced

1 pkg/8 oz sliced button/chestnut mushrooms

1/2 large Spanish onion, diced

1 large leek, chopped, light green and white parts only

Small glass good white wine

1/2 C. cream

3 tbsp fresh chopped parsley

1 tsp thyme (fresh ideally, but dried is fine)

1/4 C. shredded mozzarella cheese

Salt and Pepper to season

 

Pre-heat oven to 180C/350F. Melt butter and heat oil in large skillet. Sauté the onion in the butter and olive oil until translucent. Season chicken with salt and pepper and add to skillet. Sauté for a few minutes shaking pan to mix. Add mushrooms and sauté until tender, add the leeks and sauté until everything is cooked. Add wine and cook until almost gone. Add cream, herbs and seasoning. Taste to make sure seasoning is ok, add more if necessary. Simmer for a few minutes then remove from the heat. Take a pancake and spoon some of the mixture in. Try and leave the sauce in the pan and just put chicken and veg into each pancake. Roll it up and place it in a buttered oven-proof dish. I used a 9×9 deep baking dish. Repeat with remaining three pancakes and place side by side in dish. Pour remaining sauce over the pancakes and sprinkle with mozzarella. Bake for 25-30 minutes until cheese is lightly golden. Serve as is or with a green salad.

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

1 garlic clove

3 oil cured anchovies

1 oz lemon juice

1.5 oz Fonterutoli extra virgin olive oil

salt and freshly ground pepper to taste

 

8 oz green zucchini (whole)

8 oz yellow zucchini (or yellow crookneck squash) (whole)

2.5 oz arugula

 

Crush the garlic in a mortar and pestle. Add the anchovies and crush them too. Add the lemon juice and combine with the garlic and anchovies and then add the olive oil, stirring it all together to emulsify the dressing.  If you have a mandoline slicer, (I particularly like the Benriner Japanese Mandoline Slicer), now is the time to use it. Wash and dry the zucchini and cut off the ends. If the zucchini is less than 7″ or 8″ leave it whole, otherwise cut it in half, making two shorter pieces.  Using the medium tooth slicer for the mandoline, cut julienned strips of zucchini, down to the center portion where the seeds are. Discard the centers or use for something else. When you are done with both squash, you should have approximately 3 cups of julienned zucchini. If you don’t have a mandoline, cut the zucchini into very thin strips and then julienne (matchstick) slices.  In a large bowl, toss together the julienned green and yellow zucchini and the arugula. Whisk the dressing if it has separated and then dress the salad with all of it. Season to taste with salt and pepper.

Rustic Summer Squash Tart Recipe

Rustic Summer Squash Tart Recipe

1 T. extra-virgin olive oil

1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds

2 shallots, thinly sliced

2 tsp. chopped fresh thyme or marjoram, plus sprigs for garnish

1 tsp. chopped garlic

Freshly ground pepper

1 refrigerated pie crust (from a 15-oz. box)

4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese

1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips

1 large plum tomato, sliced, seeds removed

1 large egg, beaten

 

Heat oil in large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature. Heat oven to 400° F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

 

Yield: 12 servings

Calories: 144

Fat: 9g

Fiber: 1g

Roman Style Chicken

Roman Style Chicken

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/2 teaspoon garlic powder

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 slices bacon, chopped

2 cloves garlic, chopped

1 cup artichoke hearts

1 (15-ounce) can diced tomatoes, undrained

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

 

Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder. In a heavy, cast iron skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.  Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the artichokes, tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Just before serving, add the capers and parsley; stir to combine and serve.

 

Green with Envy Orecchiette and Red Wine Braised Sausages

Green with Envy Orecchiette and Red Wine Braised Sausages

 

2 pounds – 8 short links or 4 large, hot or sweet Italian sausages

2 C. dry red wine

1/2 C. extra virgin olive oil (EVOO), divided

Salt

1 pound orecchiette pasta

1/2 C. hazelnuts

1 package or bunch chives, coarsely chopped or torn by hand

2 cloves garlic, popped from skin, 1 clove minced, divided

12 stems tarragon, 1 package or small bunch, leaves stripped from stems

Salt and freshly ground black pepper

1/2 C. grated Parmigiano Reggiano, plus more to pass at table

1 bunch green Swiss chard, stems removed and roughly chopped

A little freshly grated nutmeg, to taste

 

Place sausages in a skillet and add wine and 1 T. EVOO to the pan. Place pan over medium-high heat and let the wine reduce and evaporate, 15-18 minutes. Eventually, the casings will crisp up and the wine and oil will glaze the casings. Place a pot of water on to boil for the pasta. Salt water and cook to al dente. Heads up: you will need 1 1/2 cups, a couple of ladles, starchy cooking water just before you drain the orecchiette. Toast hazelnuts 5 minutes over medium-low heat in a small skillet. Cool a few minutes. Place the chives, garlic, tarragon, salt and pepper and nuts into food processor and turn it on. Stream in about 5 T. EVOO and process the ingredients into a smooth but thick sauce. Transfer the sauce to a bowl and stir in the cheese. The color is stronger if you stir rather than process the cheese into the sauce. Heat remaining 2 T. EVOO in a large skillet over medium high to high heat. Add greens, minced garlic and season with salt, pepper and nutmeg to taste. Sear greens, tossing them as they wilt down, 3-4 minutes. Add cooking liquids to pesto in bowl then add pasta and greens and toss to coat the pasta and let the flavors absorb, 1 minute. Serve 2 braised sausages with lots of greens alongside.

Homemade Ranch Dressing

Homemade Ranch Dressing

Buttermilk Ranch

1/2 cup buttermilk

1/2 cup mayonnaise

1/3 cup sour cream

1 Tablespoon minced parsley

1 Tablespoon minced dill

1 teaspoon garlic, minced

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon white sugar (pinch)

 

Add all ingredient to a bowl.  Whisk well until smooth.  If your parsley or dill are not minced enough you can use a blender.  Refrigerate until ready to use.

Ranch I

1 cup light sour cream

1 cup reduced-fat buttermilk

1/2 tsp onion powder

1/2 – 3/4 tsp garlic powder

1 tsp parsley flakes

1 tsp. dill weed

1/4 tsp black pepper

3/4 tsp salt

Mix all of the ingredients in a bowl until a smooth dressing is formed. Store it in the refrigerator in a sealed container.

Ranch Dressing II

3/4 cup mayonnaise

3/4 cup sour cream

1 T. olive oil

1 T. lemon juice

1/4 to 1 cup buttermilk

1 small bunch of chives

Small handful of parsley

Dill Weed

1 clove garlic

1/2 tsp. salt

1/4 tsp. white pepper

 

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing. Store in an air-tight jar in the fridge.

 

Jalapeno Lime Chicken

Jalapeno Lime Chicken

1 whole fryer chicken cut into 8 pieces

kosher salt and fresh cracked pepper

1 jalapeno, chopped

2 cloves garlic, minced

2 teaspoons honey

2 tablespoons olive oil

juice from 1 lime

 

Preheat oven to 400 degrees. Rinse and pat dry the chicken. Sprinkle with salt and pepper. Place on a baking sheet. Combine jalapeno, garlic, honey, olive oil and lime juice in a food processor. Process for about 30 seconds or until jalapenos are chopped fine. Brush jalapeno lime mixture over the top of the chicken. Bake in preheated oven for 45 – 60 minutes or until chicken is cooked through. If the skin starts to brown too much tent some foil over the top. Transfer to a serving platter. Serve.

 

Grilled Queso Fresco Cheese Sandwich with Green Chiles

Grilled Queso Fresco Cheese Sandwich with Green Chiles

 

 

4 T. olive oil, divided

1 can green chiles, chopped

1 medium onion, diced

Bread – 8 slices – I did use some great chiabatta bread but use what you have

1 package Queso Fresco cheese; ours was 12 oz.

Chipotle aioli

1/4 cup Mayonnaise

Adobo chile sauce
Combine sauce with mayonnaise to taste…some like it hot!

 

Dice onion and saute in 2Tbsp of olive oil until translucent, about 5-7 minutes.  Add green chiles, salt and pepper and cook at low temperature for 10 minutes to meld flavors.  Brush bread slices on one side with olive oil. Place four bread slices with olive oil side down in skillet. Layer cheese on top of bread, top with chile/onion mixture.  Slather 2nd piece of bread with Chipotle mayonnaise.  Top cheese and chile mixture with 2nd bread layer, olive oil side facing up. Grill til browned on both sides and cheese is melted.  Note:  I must admit, I did wish I had some bacon on hand…adding a couple of slices of crisp bacon to each sandwich would still make this an easy and delicious dish!

Sorta-Soba Bowls

Sorta-Soba Bowls

 

1 pound whole-wheat spaghetti

2 T. vegetable oil, plus some for the pasta and some for drizzling

1 large onion, thinly sliced

2 large garlic cloves, chopped

1 C. shredded carrots

1 medium zucchini, halved and sliced into ½-inch thick half moons

16-20 shiitake mushrooms, stemmed and thinly sliced

1 head bok choy, cored and coarsely chopped

2 quarts (8 cups) chicken or vegetable stock

1 C. fresh bean sprouts

2 T. toasted sesame seeds

1 T. ground coriander

1 T. chili powder

½ tsp. cayenne pepper

Tamari (aged soy sauce)

 

Place a large pot of water over high heat and bring to a boil. Liberally salt the water, add pasta and cook al dente. Drain and toss with a little vegetable oil. While the pasta water is coming to a boil, place a large soup pot over medium-high heat and add 2 T. vegetable oil. Add the onion, garlic, carrots and zucchini and cook until onions and zucchini start to get tender, 4 to 5 minutes. Add the mushrooms and bok choy and cook 2 to 3 minutes. Add the stock, bring to a bubble and simmer for 5 minutes. Add bean sprouts and remove from heat. In a small bowl combine toasted sesame seeds, ground coriander, chili powder and cayenne pepper; reserve for garnishing the soup. To serve: Use a pair of tongs to twist a portion of pasta into a nest and transfer to a soup bowl. Douse the noodles with some tamari and sprinkle with the sesame-spice mixture. Ladle the vegetables and broth over the noodles and serve with chopsticks and large spoons for slurping. Side note: If your people require meat at every meal (like mine apparently do), then at this point, they’ll start to fuss at you, and you’ll have to go get the leftover turkey out of the fridge so they can satisfy their carnivorous side. I had mine vegetarian and it was still great. For lunch the next day, I just added the leftover noodles to the leftover soup and veggies, added a couple of shakes of soy sauce and some lime juice and reheated.

Tomato Cucumber Salad with Lemon Honey Poppy Dressing

Tomato Cucumber Salad with Lemon Honey Poppy Dressing

 

Zest and juice of 1 lemon

25 to 30 leaves fresh basil

1/4 C. (a handful) flat-leaf parsley leaves

3 T. of honey

Salt and freshly ground black pepper

1/3 C. extra-virgin olive oil (EVOO)

1 T. poppy seeds

1 clove garlic, crushed

1 seedless cucumber, cut in quarters lengthwise then chopped into bite-size pieces

1 pint red grape tomatoes, cut in half

1 pint yellow grape tomatoes, cut in half

 

In a blender or food processor combine the lemon zest and juice with the basil, the parsley, honey and some salt and pepper. Turn the machine on and pour in the EVOO in a slow and steady stream. Transfer dressing to a bowl, add the poppy seeds and stir to combine. For the salad, rub a salad bowl with the crushed clove of garlic to give the flavor of garlic without overpowering the salad. Discard the garlic and add the cucumbers and red and yellow tomatoes to the bowl. Pour the dressing over the salad and toss to combine.

Gnocchi with Spinach & Gorgonzola

Gnocchi with Spinach & Gorgonzola

 

2 17-ounce packages gnocchi

Salt

3/4 C. walnut halves, roughly chopped

1/4 C. extra-virgin olive oil (EVOO)

4 large cloves garlic, grated

2 10-ounce boxes frozen chopped spinach, defrosted

Freshly ground black pepper

1/2 pound gorgonzola crumbles

1 C. chicken or vegetable stock

 

Bring a large pot of water to a boil over high heat to cook the gnocchi. Once boiling, add some salt and the gnocchi, and cook according to package directions. Place a small skillet over medium heat with the chopped walnuts. Toast the nuts, tossing them frequently in the pan until they are golden brown and smell toasted. Remove from the heat and reserve. While the water is coming up to a boil and the nuts are toasting, place a medium-size skillet with EVOO over low heat. Grate the garlic over the pan and gently cook in the oil for a minute or two, shaking the skillet every now and then. Add the spinach and toss to combine with the oil, then season with a little bit of salt and a lot of pepper. Add the chicken stock and bring up to a bubble. Once the stock is simmering, add the gorgonzola crumbles and toss until the cheese is nice and melted. Add the gnocchi to the skillet and toss to coat. Ladle gnocchi into serving bowls, sprinkle with the toasted chopped walnuts and serve.

Rainbow Jello Recipe

Rainbow Jello Recipe

5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon)

4 1/2 tablespoons of unflavoured gelatin

1 can sweetened condensed milk

Mix the cherry Jello with 1/2 tablespoon of gelatin. Add a cup of boiling water and stir to dissolve. Cool to room temperature and pour into whichever container you want your rainbow Jello in. Refrigerate until firm, about 20 minutes. Meanwhile, mix the can of sweetened condensed milk with 1 cup of boiling water. In a bowl, sprinkle 2 tablespoons of gelatin over 1/2 cup of cold water and let bloom for a couple of minutes then add 1/2 cup of boiling water to dissolve. Stir well, add to the milk mixture and mix thoroughly. Cool to room temperature before pouring over the first layer of Jello. Refrigerate until firm. Repeat the first step with the remaining jello while alternating with the milk mixture. Let the Jello firm up completely, then slice and serve!

Cold Chicken Satay Noodles

Cold Chicken Satay Noodles

 

Salt

1 pound whole wheat spaghetti

1/4 to 1/3 C. smooth or chunky peanut butter, softened (eyeball it)

2 T. honey

1/4 C. warm water (eyeball it)

1/4 C. tamari (aged soy sauce)

1 clove garlic, grated with microplane or box grater

Juice of 2 limes, zest of 1

1 tsp. hot sauce (eyeball it)

3 T. vegetable, peanut or sunflower oil (eyeball it)

2 C. store-bought rotisserie chicken meat, skin removed and thinly sliced

A handful of shredded carrots

4 scallions, thinly sliced on an angle

1 C. spinach greens, thinly sliced

1/4 C. chopped peanuts, available in small pouches in the baking aisle

2 T. chopped cilantro or flat-leaf parsley, whichever you prefer

 

Bring a large pot of water to a boil. Once boiling, salt water liberally, then drop pasta in and cook to al dente. Run cooked pasta under cold water to cool. Drain well and reserve. While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl. Once they’re combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce. While whisking continuously, pour the oil in a steady stream to complete the dressing. Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place noodles in shallow bowls and top with chicken and cilantro or parsley.

Pancetta, Bay and Onion sauce with Whole-Wheat Pasta

Pancetta, Bay and Onion sauce with Whole-Wheat Pasta

 

1 lb. whole wheat Gemelli or Penne Pasta

3 T. EVOO

1/3 lb. Pancetta, chopped into small dice

2 medium Onions, chopped

3 Bay Leaves

4 cloves Garlic, grated or finely chopped

1 28oz. can Tomatoes (San Marzano if you can get them, imports are worth it for this sauce)

1 ½ C. Chicken Stock

½ C. grated Pecorino Romano

 

Cook pasta al dente. Meanwhile, heat a large deep skillet over medium-high heat with EVOO. Add pancetta and cook for 3-4 minutes, until crispy. Add onions, bay leaves and garlic. Cook until onions are very soft and tender, 7-8 minutes. Add tomatoes and break up into pieces with back of spoon. Add stock and season with lots of pepper and a little salt. Let sauce reduce while pasta finishes cooking. Drain pasta and toss with sauce for a minute. Remove bay leaves and serve pasta with lots of grated cheese.

Cheesy Pasta Presto

Cheesy Pasta Presto

 

1 lb. short Pasta, such as Penne

2 T. EVOO

5 ¼” slices Pancetta, finely diced

1 small Onion, chopped

4 large Garlic Cloves, grated or finely chopped

1 tsp. Red Pepper Flakes

1 Lemon

1 Orange

½ – ¾ C. Chicken Stock

1 C. fresh Basil (about 20 leaves)

4 C. Arugula Leaves

1 C. whole-milk Ricotta

1 C. grated Parmesan, plus more for passing at table

 

Bring a large pot of water to a boil. Salt liberally, add pasta, and cook al dente. Right before draining, remove and reserve about 1 C. of the pasta water. Once the water is almost ready for pasta, heal a large skillet over medium-high heat. Add EVOO and pancetta and cook until crispy, 3-4 minutes. Add onions and garlic and season with salt, pepper and red pepper flakes. Zest lemon and orange directly into the pan, and then squeeze juice from both into the pan, careful not to drop any seeds. Add chicken stock and bring to a bubble, then turn off the heat. Coarsely chop basil and arugula. Drain pasta and add it and reserved pasta liquid to the skillet. Stir in ricotta, parmesan, basil and arugula. Serve.

Strawberry Kefir Panna Cotta

Strawberry Kefir Panna Cotta

 

3 tablespoons water

2 teaspoons unflavored powdered gelatin

1 1/4 cups whipping cream

3 tablespoons granulated sugar

2 cups lowfat strawberry kefir or your favorite flavor

3/4 teaspoon vanilla extract

Fresh fruit and  mint leaves, for garnish

 

Pour 3 tablespoons water into a small custard cup and sprinkle gelatin over it. Let stand until gelatin soften for about 10 minutes. Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot; don’t boil it. Remove from heat; stir in gelatin mixture until completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes. Stir kefir and vanilla extract into cream mixture. Pour mixture through a fine strainer into a large 4-cup measuring cup. Divide mixture among six (3/4-cup) custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours or up to 1 day. You can eat the panna cotta right out of the ramekins or unmold them. To unmold, run a thin knife around the sides of each panna cotta. Then, one at at time, place bottom of each ramekin in a bowl that has 1-inch of hot water in it. After about 45 seconds, remove the ramekin from the bowl of water. Place a plate over the ramekin and invert. Then, while holding tightly onto the custard cup and plate together, give it one strong shake. The custard should then release and settle onto the plate. Garnish with fresh fruit and mint leaves, if you like.

Mu Shu Stoup

Mu Shu Stoup

 

1/4 C. vegetable oil

1 lb medium shrimp, peeled and deveined or chicken cutlet, thinly sliced or thin-cut pork loin chop, thinly chopped

1/2 lb shiitake mushroom, stemmed and sliced

1 C. shredded carrot

4 garlic cloves, chopped

1 small savoy cabbage, cored and shredded

13 ounces pot stickers (from the frozen-food aisle)

6 scallions, white and green parts cut into 1 inch-pieces on an angle (green onions)

1/3 C. tamari (aged soy sauce)

black pepper

1 quart chicken stock

2 eggs, beaten

 

In a soup pot heat 2 T. of the vegetable oil over medium-high to high heat. Add either the shrimp, chicken or pork and stir-fry: cook shrimp until just pink, about 2-3 minutes; or cook chicken or pork until lightly browned, about 4-5 minutes. Then add the cabbage and cook until it is wilted, 5 minutes. While the cabbage cooks, heat the remaining 2 T. of vegetable oil in a skillet and arrange the pot stickers in it. Add 2/3 C. of water and turn the heat to medium-high. Cook for 8 minutes to evaporate the water, then let the pot stickers brown for another minute. While the pot stickers cook, add the scallions, tamari, and black pepper to the soup pot that has the cabbage and meat in it, and stir to combine. Add the stock and bring to a boil. Reduce the heat to a simmer, stir in the beaten eggs and cook, stirring until they are set and mixed throughout the stoup. Place a few pot stickers in the bottom of each soup bowl and top with the hot MuShu Stoup.

Panzanella Stoup

Panzanella Stoup

 

2 T. extra-virgin olive oil (EVOO)

3 yellow bell pepper, chopped

1 large, softball-size onion, chopped

2 cloves garlic, grated or finely chopped

1/4 C. balsamic (eyeball it)

1 quart chicken stock (use vegetable to make it vegetarian)

1 28-ounce can crushed tomatoes

3 to 4 C. bread ends from freezer

Salt and black pepper

10 basil leaves, torn

Parmigiano Reggiano, for passing

 

Place a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 T.. Add the peppers, onion and garlic, and cook, stirring every now and then, for 3-4 minutes, until the veggies start to get tender. Add the balsamic vinegar, chicken stock and crushed tomatoes to the pot and bring up to a bubble. Add the bread pieces right from the freezer, some salt and pepper, and simmer for 10-15 minutes, stirring every now and then. Let the soup thicken –- when you can stick a spoon in it, it’s done! Taste and re-season with salt and pepper. To serve, garnish each portion with some of the torn basil leaves and pass some grated Parmigiano Reggiano at the table.

Homemade 3 Musketeers Bars

Homemade 3 Musketeers Bars

4 cups chocolate chips, divided (or 2 1/2 C. chocolate chips for the nougat and chocolate candy melts for the coating)

1 (8 oz.) tub frozen whipped topping, thawed

2 tablespoons vegetable oil

 

Line an 8 or 9-inch square pan with wax paper.  In a medium bowl, melt 2 cups of chocolate chips in the microwave at fifty percent power, or use a double boiler.  Using an electric mixer on high speed, beat melted chocolate for about 30 seconds.  Add frozen whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more.  Spread chocolate mixture evenly into prepared pan (if mixture is too stiff, press into pan with lightly dampened hands).  Place in freezer for 30 minutes.  Remove pan from freezer and turn chocolate mixture onto a cutting board; cut into one-inch squares.  Return squares to freezer for another 15-20 minutes.  Meanwhile, melt additional 2 cups chocolate chips with 2 tablespoons of vegetable oil and stir until well combined.  Dip frozen chocolate squares into melted chocolate to coat.  Place on wax paper to set.  Keep chocolates in an airtight container in the refrigerator.  I was skeptical that these would really taste like a Three Musketeers bar, but they came awfully close.  And the longer these sat in the refrigerator, the more they tasted like the real thing. 

Pea and Parley Soup with Canadian Bacon

Pea and Parley Soup with Canadian Bacon

 

3 T. EVOO

2 Shallots, chopped

16oz. bag Frozen Peas

5 C. Chicken Stock

Salt and Pepper

8 sliced Canadian Bacon, diced

½ C. flat leaf Parsley

 

Heat 2 T. EVOO in a medium soup pot. Add shallots and sate 3-4 minutes. Add peas and 1 C. stock and heat through, about 5 minutes. Season with salt and pepper. Add remaining evoo to small skillet and add Canadian bacon, toss over medium heat for 3 or 4 minutes to crisp up. Transfer peas to a food processor with the parsley and puree, adding stock as needed to make a smooth puree. Return to pot, stir in remaining stock and heat through. Sprinkle with bacon pieces to serve.

Spanish Ham and Cheese Quesadillas

Spanish Ham and Cheese Quesadillas

 

4 Large Flour Tortillas

Cooking Spray

1/4 C. Spanish Olives with pimiento, chopped

8 marinated mushrooms drained and sliced

Flat leaf parsley, a handful chopped

8 slices Serrano ham or Prosciutto

1/2 pound Fontina cheese, thinly sliced

 

Salad:

1 small shallot, grated

3 T. Olive Oil

2 Hearts of Romaine lettuce, chopped

1/4 seedless cucumber, thinly sliced

4 roasted Spanish piquillo peppers, or 2 roasted red peppers

1/4 C. sliced toasted almonds

 

Preheat oven to 250. Preheat a foil lined baking sheet in the middle of the oven. Preheat a skillet over medium high heat Spray tortilla lightly with cooking spray and place in hot skillet. Heat until it starts to blister, about 1 minute, then flip it over. Top 1/2 of the tortilla with one quarter of the olives, mushrooms, and parsley. Top with two slices of cheese and ham. Fold the tortilla over and cook for another minute on each side to melt the cheese . Transfer to warm oven and repeat with remaining tortillas and filling. For the salad, combine the shallot and the vinegar and whisk in the Olive Oil

Combine the Hearts of Romaine, cucumber, peppers and almonds in a bowl and toss with the dressing. Season with salt and pepper.

Char Siu Pork

Char Siu Pork

3 pounds boneless pork (butt, tenderloin, shoulder, etc.)

1/4 cup + 1 tablespoon low-sodium soy sauce

1/4 cup oyster sauce

3 tablespoons white wine vinegar

3/4 cup granulated sugar

1/4 cup brown sugar

2 1/2 teaspoons Chinese 5-Spice powder

2 teaspoons kosher salt

1/2 teaspoon ground ginger

3 drops red food coloring

1/4 cup honey, for brushing over the pork

2 cups rice, cooked according to package directions, for serving

 

Combine the soy sauce, oyster sauce, vinegar, white sugar, brown sugar, Chinese 5-Spice powder, salt, and ginger in a bowl and whisk together. Place your pork in a large sealable bag or container, then add in the marinade. Marinate in the refrigerator for at least 3 hours, but overnight is best for the skin to become saturated with the sweet marinade.  Preheat your oven to 375 degrees F. Line and/or grease a large rimmed pan or dish and place the pork in it. Cover the pan or dish with tinfoil and bake for 25 minutes. Take the pork out of the oven, flip it on its other side, and bake for another 25 minutes.  Take the pork out of the oven and turn the oven’s heat up to 450 degrees F, or your broiler setting. Broil the pork for another 5-8 minutes, until the skin is crispy and shiny. Take the pork out, baste it with some of the juices from the pan, and brush with the honey.  Slice at a 45 degree angle and serve over cooked rice. Serves 2-3.

Sausage, Pepper and Onion Stromboli

Sausage, Pepper and Onion Stromboli

 

2-4 Sweet or garlic Italian sausage

1 ball of pizza dough (or from refrigerated tube)

6-8 oz Mozzarella cheese, shredded

1 portabello mushroom cap

2 T. pickled pepper rings

1/2 onion, coarsely chopped

1 handful of corn meal

1 T. of olive oil

1 T. of milk

2 table spoons of sesame seeds

1-2 tsp. garlic, chopped

 

Brush the mushroom cap with garlic and olive oil. Grill for 8 minutes per side over medium high heat. If you do not have a grill, you can use a non-stick pan. Slice the mushroom and let stand for a few minutes. Grill sausages slowly over medium heat, allow the grease to drain. You can cut the sausage in half length-wise after it is browned to help speed the cooking process. I grilled the sausage and mushrooms at the same time, though the sausages take at least 30 minutes. Slice the sausage into disk shaped pieces about 1/4 inch thick. Roll out the dough, using the corn meal to prevent sticking to your board.

Lay out the dough on a cookie sheet. Spread the sausage on the dough, top with onions, peppers, and mushrooms. Spread the shredded cheese over top. Roll up the dough around the ingredients. Press down the ends with a fork to seal, this is important so that you do not lose your cheese. Poke holes with a tooth pick all along the top. The holes should be spaced at least 1 inch apart. This is important so that your pie does not explode in the oven. Brush the surface of the dough with milk; this will help the sesame seed stick to the dough. Sprinkle with sesame seeds. Bake at 375o for 30 minutes. Let stand at room temperature for at least 10 minutes before cutting.

Calzone Rolls with Salami, Tomato and Basil

Calzone Rolls with Salami, Tomato and Basil

 

4 large, crusty Keiser rolls

1 1/2 C. ricotta cheese

Salt and pepper

1/4 pound salami, chopped

1/4 C. Parmigiano-Reggiano

8 slices fresh mozzarella

8 slices vine ripe tomato

8 fresh basil leaves, torn or sliced

 

Heat the oven to 325 degrees F. Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms. Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

Brazilian Limeade

Brazilian Limeade

3 limes, quartered

1/3  cup sugar

3 tablespoons sweetened condensed milk

 

Place all the ingredients in a blender. Add 4 cups cold water and blend on high speed until limes are slightly chopped. Strain into a pitcher and then, with the strainer still resting above the pitcher, slowly pour about 1 more cup water (depending on how sweet you want the drink) through the strainer over the lime pieces to extract all the residual sugar and juice. I ended up adding a little more sugar at the end because the rinds made it a tad on the bitter side. Thank you, sugar.

Baked Jalapeno Poppers

Baked Jalapeno Poppers

 

12 large jalapeño peppers

4 ounces cream cheese, softened

4 ounces Manchego cheese, grated

2 to 3 T. green salad olives with pimientos, finely chopped

2 T. chopped parsley or cilantro

Salt and freshly ground black pepper

 

Preheat the oven to 425°F. Slice off a lengthwise piece of each jalapeño then, using a small spoon or paring knife, scrape the seeds out of each pepper to make little jalapeño canoes. Chop the tops finely and add to a mixing bowl with the cream cheese, Manchego, green olives, parsley, salt and freshly ground black pepper. Use a small spoon to fill the canoes or transfer the mixture to a re-sealable plastic bag, snip off the end and squeeze the mixture into the hulls of your jalapeño canoes. Arrange the peppers on cookie sheet, transfer to the oven and roast for 15 minutes.

Red Wine & Blue Burgers

Red Wine & Blue Burgers

 

2 pounds ground sirloin

3 scallions, white and green parts chopped

2 tsp. (about a half palmful) grill seasoning

2 tsp. Worcestershire

1 tsp. coarse black pepper

Salt

1/2 C. dry red wine

2 T. extra-virgin olive oil (EVOO)

1 C. buttermilk

1 C. blue cheese, crumbled

1 tsp. hot sauce

4 Kaiser rolls, split and lightly toasted

2 bunches of watercress, trimmed of any thick stems

6 ribs celery, cut into three-inch sticks

Fancy potato chips, such as rosemary chips

 

While the burgers are cooking, put together the blue part of the meal: In a mixing bowl, combine the buttermilk, blue cheese, hot sauce and a little salt and pepper. Mix until thoroughly combined.

In a bowl, combine the ground sirloin, scallions, grill seasoning, Worcestershire, black pepper, a little salt and the red wine, and mix until thoroughly combined. Using the back of your hand, score the meat into 4 equal portions then make each portion into patties about an inch thick. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 T.. Once it starts to ripple, add the patties and cook for 6-7 minutes on each side, until they reach desired doneness. Place a burger on top of each toasted bun bottom, top that with some of the watercress and a couple of dollops of the blue sauce. Serve with some fancy chips and celery sticks alongside.

Saltimbocca Burgers

Saltimbocca Burgers

 

1 1/2 pounds ground veal

3 cloves garlic, finely chopped

15 leaves fresh sage, thinly sliced

Salt and pepper

1/4 C. extra-virgin olive oil (EVOO)

4 slices prosciutto (about 1/4 pound)

6 ounces fontina cheese, sliced or shredded

Eight 1-inch-thick slices semolina bread

2 C. chopped romaine lettuce from the heart

Juice of 1/2 lemon

 

In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking. In a large nonstick skillet, heat 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the burger patties and cook through, about 3 to 4 minutes on each side. Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes. While the burgers cook, toast the bread and set aside. In a medium bowl, dress the lettuce with the remaining 2 T. EVOO and the lemon juice; season to taste with salt and pepper. Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.

 

Pasta with Fresh Tomatoes and Herbs

Pasta with Fresh Tomatoes and Herbs

1 large clove garlic, minced 

1 fat shallot, minced 

2 cups chopped tomatoes, any ripe and juicy variety (or a combination) 

⅓ cup loosely packed herbs, chopped (a combination of at least two: basil, marjoram, thyme, Italian parsley, fennel fronds) 

½ cup extra-virgin olive oil 

Zest of 1 lemon 

⅛ cup freshly squeezed lemon juice 

Salt and freshly ground pepper to taste 

 1 lb. tagliatelle or fettucine (fresh or dried egg pasta) 

 

n a medium bowl, combine the garlic, shallot, tomatoes, herbs, olive oil, lemon zest, lemon juice, a big pinch of salt, and a couple of turns of freshly ground black pepper. Stir to combine, then cover with plastic wrap. Allow to rest at room temperature at least 30 minutes or up to several hours. When ready to eat, put a large pot of salted water on the stove to boil. Cook pasta to al dente, then drain. Taste tomato sauce, adding more salt if necessary. Toss drained pasta with tomato sauce and serve immediately.

Provencal Tuna Melt

Provencal Tuna Melt

 

3 cans of tuna in water, drained and flaked

5 to 6 sprigs tarragon, stripped from the stem and chopped

1/2 C. basil leaves, finely chopped

1/4 C. parsley leaves, finely chopped

12 black or green pitted olives, about a handful, finely chopped

2 shallots, finely chopped

3 T. capers, chopped

Juice of 1 lemon

2 T. extra-virgin olive oil

Salt and freshly ground black pepper

1 French baguette, cut into 4 sections and split on top

2-4 T. Butter

4 ounces Gruyere or Swiss cheese, thinly sliced

 

Preheat the broiler. In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers. Squeeze the lemon over the bowl, being careful not to get any of the seeds in. Drizzle in the olive oil and season with salt and freshly ground black pepper. Mix thoroughly to combine. Reserve in the fridge until ready to serve. Preheat a large skillet over medium heat. While the skillet is heating, spread butter on baguettes. Toast in the skillet until golden brown. Fill the baguettes with the tuna salad. Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly.

 

Deli Stuffed Eggwiches

Deli Stuffed Eggwiches

3 eggs

Splash milk or cream

Splash hot sauce

Salt

Freshly ground black pepper

8 slices white or wheat bread

4 rounded T. apricot or raspberry preserves

4 rounded T. grainy Dijon mustard

4 slices ham

4 slices Swiss cheese

4 slices herb roast turkey

2 T. butter

Beat eggs, milk or cream and hot sauce with salt and pepper. Mix together the preserves and mustard. Spread the mixture on 1 side of each slice of bread. Face the coated sides in and make sandwiches of ham, cheese and turkey, folding meat and cheese to fit the bread. Heat a skillet with butter over medium heat. Coat sandwiches in egg and cook 3 minutes on each side until deeply golden and warmed through. Cut sandwiches from corner to corner and serve.

Stick-to-Your-Ribs Sausage, Bean & Barley Soup

Stick-to-Your-Ribs Sausage, Bean & Barley Soup

If you want to make this soup stretch a bit, just add 1/2 – 1 cup extra barley.

 

1 tbsp. olive oil

1 small yellow onion, finely chopped

4 ribs celery, thinly sliced

4 hot Italian Sausage, casings removed

4 cups chicken (or beef or veggie) stock

1 cup pearled barley

2 15 oz. cans of red kidney beans

2 tsp. smoked paprika

juice of 1/2 a lime

1/4 cup Italian Parsley, roughly chopped

 

Set a large, heavy pot over medium heat. Once it’s hot, add the olive oil, onions and celery. Sautee until the onions and celery begin to soften, about 5 minutes.  Add the chicken sausage and brown it, using a wooden spoon to break up any large chunks. When the sausage has browned, add the stock, barley, beans and paprika. Simmer for 20 – 30 minutes, or until it begins to thicken up. Stir in the lime juice and serve. Sprinkle with Italian parsley.

Root Beer Float Cake

Root Beer Float Cake

1 package (18-1/4 ounces) white cake mix

1-3/4 C. cold root beer, divided

1/4 C. vegetable oil

2 eggs

1 envelope whipped topping mix (Dream Whip)

 

In a large mixing bowl, combine dry cake mix, 1-1/4 C. root beer, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a small mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-16 servings.

Pumpkin Torte

Pumpkin Torte

 

1 package (18-1/4 ounces) yellow cake mix

1 can (15 ounces) solid-pack pumpkin, divided

1/2 C. milk

4 eggs

1/3 C. canola oil

1-1/2 tsp. pumpkin pie spice, divided

1 package (8 ounces) cream cheese, softened

1 C. confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed

1/4 C. caramel ice cream topping

1/3 C. chopped pecans, toasted

 

In a large bowl, combine the cake mix, 1 C. pumpkin, milk, eggs, eggs and 1 tsp. pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners’ sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.

Slow Roasted Pork Belly with Baked Apple & Onion

Slow Roasted Pork Belly with Baked Apple & Onion

When it comes to roasting, there aren’t many things more forgiving than pork belly. All that fat keeps things lovely and moist even if it is overcooked a little so fear not. When rolled like I have here it is not only a good looking roast, but the lack of bones make for super easy carving. As with all meat, it’s best if it is at room temperature before it goes into the oven so take the pork out of the fridge a few hours before you’re ready to cook.

 

3 heads garlic

1 small bunch sage, leaves picked & roughly chopped

1T smoky paprika

2T fennel seeds, ground

2T olive oil

2kg pork belly, bones removed and skin scored (get your butcher to do this)

2T olive oil, extra

3 red onions

8 small apples

1C (250mL) dry white wine

 

Preheat oven to 180C. Break garlic into individual cloves but leave the skins on. Place in a small ovenproof dish and bake for 20-30mins or until garlic is very soft. Allow to cool and then squeeze out soft flesh into a small bowl, discarding the skins. Stir through sage, paprika, fennel seeds and olive oil to form a chunky paste. Season. Place pork belly on a wire rack skin side up and position over the sink. Pour boiling water oven the skin to soften it then pat dry. Place belly on a clean surface skin side down and spread the paste in a long row down the center of the belly. Roll the belly into a log and tie with kitchen string to hold in place. If any of the garlic mix oozes out just stuff it back in the best you can. Increase oven temperature to 250C. Peel and slice each onion into three thick rounds and place in a layer on the bottom of a baking dish. Place pork on top of the onion with the join side down. Rub with extra olive oil and sprinkle generously with sea salt. Bake for 30mins. Reduce heat to 160C and add wine and 1C water. Score apples in a ring around their middles and place in the baking dish next to the pork. Bake for an additional 2 1/2 to 3 hours or until pork is tender inside and the skin is golden. Drain cooking juices into a saucepan and allow pork to rest in a warm place. While the pork is resting bring juices to a simmer to reduce slightly.  To serve slice pork into round approx 1cm thick divide pork slices, onion and apples between 8 warmed plates. Drizzle over reduced juices and serve immediately. For a delicious Sunday lunch, serve with braised fennel, hasselback potatoes and a green salad.

Fruit-Filled Orange Cake

Fruit-Filled Orange Cake

 

1 package (18-1/4 ounces) yellow cake mix

3/4 C. water

1/2 C. orange juice

1/2 C. egg substitute

1 egg, lightly beaten

2 T. canola oil

1/2 tsp. grated orange peel

1 carton (6 ounces) reduced-fat orange-cream yogurt

2 C. reduced-fat whipped topping

1 C. diced fresh strawberries, patted dry

1 C. canned unsweetened pineapple tidbits, drained and patted dry

 

Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat waxed paper with cooking spray; set aside. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat for 2 minutes. Fold in orange peel. Pour into prepared pans. Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. In a large bowl, combine yogurt and whipped topping. In another bowl, combine strawberries and pineapple. Place one cake layer on a serving plate. Spread with half of the yogurt mixture; top with half of the fruit mixture. Top with second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator.

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