Ranch Chicken

Ranch Chicken

 

4 bone in chicken breast halves (preferably with skin)

1/2 c. Ranch dressing

1 c. Italian style breadcrumbs

1/2 c. grated parmesan (also grated Romano cheese is good)

Salt and pepper to taste

 

Marinade chicken in ranch overnight or at least four hours. Preheat oven to 450. Combine breadcrumbs, cheese, sage, and salt and pepper. Coat breasts in breading and place in a 9X13″ baking dish. Bake in oven covered for 20 minutes and then reduce heat to 350 and bake for 30 minutes. If you use boneless skinless breasts cook at 400 degrees for 20 minutes.

Orzo with Spinach and Tomatoes

Orzo with Spinach and Tomatoes

 

 

1 pound spinach, washed, dried, stems removed

1 pint grape or cherry tomatoes, halved

2 lemons, zested

1 1/2  C. orzo, cooked to al dente

1 T. extra-virgin olive oil, 1 turn of the bowl

24 basil leaves, torn or thinly sliced

Salt and pepper

 

Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 T. extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.

Butter Baked Cabbage

Butter Baked Cabbage

 

1 head Cabbage

½ Stick Butter (or more)

Salt and Pepper

 

Preheat a very hot oven. Bring a large pot of water or stock to a boil. Remove a minimal amount of the outer leaves and quarter the cabbage, leaving the core intact. Place quarters into pot and boil for 8 minutes or so. While this is going, melt some butter separately in a small saucepan. After the cabbage is done, drain well and take out a baking dish. Pour in a small amount of the melted butter to coat the bottom and then place the drained quarters cut side up in the dish. Pour over the remainder of the melted butter and season very well with salt and pepper. Transfer to the oven and bake for 25 minutes. The cabbage is very sweet and so the bottom and the upper parts should blacken and caramelize.

Asian Pork and Baby Peas

Asian Pork and Baby Peas

 

2 tsp. Vegetable oil

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices

2 clove garlic, crushed with press

1 package (10 ounces) frozen baby peas

3 T. reduced-sodium soy sauce

2 T. seasoned rice vinegar

1 T. fresh ginger, peeled and grated

1 T. mild molasses

1/4 tsp. crushed red pepper

 

In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.

Perfect Buttered Cabbage

Perfect Buttered Cabbage

 

Cabbage – 1, any size

Butter – 50g (2 oz)

Salt and freshly ground pepper

 

Bring a large pan of water to the boil. Cut the cabbage in quarters, wash well and remove the stems with a sharp knife. Plunge the cabbage into the boiling water, cover the pan only until the water returns to the boil, which must be as fast as possible. Remove the lid and let the cabbage cook gently until just tender and still a vibrant green. Drain in a large colander, slicing through the chunks with a knife until all the water has drained away and the pieces are a manageable size, about 2.5 cm (1 inch) or so across. Return to the pan. Smother with at least 50g (2 oz) of butter, season and stir over a very low heat for 5 minutes. Serve piping hot.

Easy Pesto Salmon

Easy Pesto Salmon

 

2 cups fresh spinach leaves

1/2 cup basil leaves

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/4 teaspoon salt

3 garlic cloves, peeled

Cooking spray

2 (6-ounce) salmon fillets, skinned

2/3 cup hot cooked brown rice

 

Preheat oven to 400°. Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with the salmon fillets, and spread with the remaining pesto. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice.

Salmon Chowder

Salmon Chowder

 

3 tablespoons butter

3/4 cup chopped onion

1/2 cup chopped celery

1 teaspoon garlic powder

2 cups diced potatoes

2 carrots, diced

2 cups chicken broth

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried dill weed

2 (16 ounce) cans salmon

1 (12 fluid ounce) can evaporated milk

1 (15 ounce) can creamed corn

1/2 pound Cheddar cheese, shredded

 

Melt butter in a large pot over medium heat. Sauté onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

One-Pot Salmon with Snap Peas and Rice

One-Pot Salmon with Snap Peas and Rice

 

1 cup long-grain white rice

1 pound salmon fillet, skin removed

Kosher salt and pepper

4 ounces sugar snap peas, trimmed

1/3 cup low-sodium soy sauce

4 scallions, trimmed and sliced

2 tablespoons rice vinegar

1 tablespoon grated ginger

1 tablespoon dark brown sugar

 

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes. Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve. Technique: You can adapt this one-pot cooking method to shrimp and scallops. (Add them with the peas, after the rice has cooked for about 15 minutes.) The key is covering the skillet, so everything steams together. If your pan doesn’t have a lid, use a baking sheet.

Bulgur Wheat with Dried Cranberries

Bulgur Wheat with Dried Cranberries

1 C. water

1/2 C. dry bulgur wheat

1 1/2 T. chicken bouillon granules

1 tsp. butter

1/4 C. dried cranberries

 

Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.  Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

 

Yield:

Calories:

Fat:

Fiber:

Quick Beef and Rice

Quick Beef and Rice

 

1 pound ground beef or turkey

2 cups rice

1 package onion soup mix

4 cups water

1 15 oz. can cream of mushroom soup

 

Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.  Options: You can leave out the cream of soup if you don’t have it or just make a simple white sauce. If you don’t have any onion soup mix, sauté an onion and add 2 tsp. beef bouillon instead.

Spinach Lentil Sauté

Spinach Lentil Sauté

1 C. lentils, sorted and rinsed
1 C. long grain rice
2 quarts water
1 C. onion, diced
2 tsp. garlic, chopped finely
1 T. olive oil
1 pound fresh mushrooms, washed and quartered
1 package (lO-oz) frozen chopped spinach, thawed and drained
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 C. grated Swiss cheese

Bring water to a boil; add lentils and rice. Simmer until lentils are tender; drain and set aside. Sauté onion and garlic in oil until softened, about 3 to 4 minutes. Stir in mushrooms, spinach, salt, pepper and cayenne. Sauté mixture until mushrooms are almost cooked through. Stir in reserved lentils; heat through. Remove from heat to a serving dish and sprinkle with cheese.

Braised Cherry Tomatoes and Roasted Shallots

Braised Cherry Tomatoes and Roasted Shallots

2 T. extra virgin olive oil

6 shallots, peeled and quartered

3 baskets cherry tomatoes, stemmed and washed

1 C. vegetable stock or chicken stock

1 T. sherry vinegar

Sea salt and cracked black pepper

 

Preheat oven 375°.  In a large ovenproof sauté pan heat olive oil until very hot. Add the shallots and cook over high heat until the shallots brown about 5 minutes. Add the tomatoes and vegetable stock and bring to a boil. Cover and place in the oven. Cook about 20 minutes until the tomatoes are tender. Remove from the oven and add the vinegar and season well with sea salt and black pepper. Serve warm.

Feeding Toddlers

Feeding Toddlers

First Finger Foods

 

Cheerrios

Diced Banana

Cooked, diced Sweet Potato

Avocado Cubes

 

Tofu Squares

Cubes of Whole Grain Bread, without crust

Diced Peaches or Pears

 

Small Cooked Pasta Shapes

Soft Chicken or Meats

Small squares of Grilled Cheese Sandwich

Plain (non honey) Graham Crackers

Hard Boiled Egg Yolk

 

 

Forbidden Toddler Foods

 

Whole Hot Dogs

Large Chunks of Meat, Cheese or Fruit

Whole Grapes

Hard, Gooey or Sticky Candy

Globs of Peanut Butter

Popcorn

Raw Vegetables

Braided Herb Bread

Braided Herb Bread

1 T. Salt

1 T. Rosemary

4 tsp. active dry yeast

7 C. All-purpose flour

2 1/2 C. Water

1 T. Butter

1 Egg, slightly beaten

 

In a large bowl, combine salt, rosemary, yeast and 2 1/2 cups flour. In 2 quart saucepan over low heat; heat water and butter until very warm (120 to 130 degrees F). Butter does NOT need to melt completely. With mixer at medium speed, gradually beat liquid into dry ingredients. Beat 2 minutes, scraping bowl occasionally. Add 1 cup flour or enough to make a thick batter; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in 3 1/2 cups flour to make a soft, sticky dough.  Place in a greased bowl; cover with towel. Let dough rise in a warm place, away from draft, until doubled, about 1 1/2 hours.  Punch down dough and turn onto well floured surface. Knead until smooth and elastic, about 10 minutes. Divide into 6 equal pieces; roll each piece into an 18 inch rope. On one side of a large cookie sheet, braid 3 ropes. Repeat with remaining ropes. Cover with towel; let rise in a warm place until doubled, about 30 minutes.  Preheat oven to 450 degrees F. Brush tops of loaves with egg. bake 30 minutes or until loaves sound hollow when tapped with fingers. Remove to racks to cool.

Easy Bleu Cheese Dip

Easy Bleu Cheese Dip

1 C. each Mayonnaise & Sour Cream
1/4 C. Bleu Cheese
1 tsp. Red Wine Vinegar
Dash of Tabasco

Dash of Worcestershire

2 Garlic Cloves Crushed

1 to 2 tsp. fresh herbs finely chopped (chives, parsley, cilantro)

Mix all ingredients and chill.

Cranberry Dijon Pork Tenderloin

Cranberry Dijon Pork Tenderloin

1 or 2 cans whole cranberry sauce

4 T. lemon juice

4 T. Dijon Mustard

3 T. brown sugar

2 pork tenderloins

 

Combine cranberry sauce, lemon juice, Dijon mustard, and brown sugar in a bowl and whisk to blend. Place tenderloins in bottom of C slow cooker. Spoon or pour the cranberry mixture into the Crockot, covering the tenderloins. Cover Crock Pot and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.

 

Yield:

Calories:

Fat:

Fiber:

Sheet Pan Dumpling Stir-Fry

Sheet Pan Dumpling Stir-Fry

Sheet Pan Dumpling Stir-Fry

 

3 tablespoons neutral oil, such as avocado

1½ pounds frozen veggie dumplings (no need to thaw), can substitute pork or chicken, just increase bake time by 2 to 4 minutes

¼ cup reduced-sodium soy sauce

2 tablespoons honey

1 tablespoon cornstarch

1 tablespoon unseasoned rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon red pepper flakes (optional)

2 (10-ounce) bags frozen mixed vegetables (no need to thaw), preferably Asian medley with baby corn, snow peas, and/or water chestnuts

2 scallions, thinly sliced

For serving: toasted sesame seeds (optional)

 

Preheat the oven to 450°F. Grease the sheet pan with 1 tablespoon of the oil. Add the dumplings, the remaining 2 tablespoons oil, and ¼ cup water to the sheet pan and toss to combine. Spread into an even layer, leaving a bit of space between the dumplings. Seal with a piece of aluminum foil and bake until the dumplings are just tender, about 10 minutes. In a small bowl, stir together the soy sauce, honey, cornstarch, rice vinegar, sesame oil, and red pepper flakes (if using). After the dumplings have baked for 10 minutes, stir the sauce again, then add the veggies and sauce to the dumplings. Gently stir to coat. Return to the oven and bake, uncovered, until the dumplings and veggies are heated through and the sauce is thickened and bubbling, about 10 minutes more. Serve topped with the scallions and sesame seeds (if using).

 

6 servings

Calories: 253

Fat: 11g

Fiber: 3g

Banana Coconut Muffins

Banana Coconut Muffins

 

1/2 C. butter

2 eggs

3 very ripe bananas, mashed together

1 tsp. vanilla

2 C. flour (up to 1/2 C. can be whole wheat flour)

1 tsp. salt

1 1/2 tsp. baking powder

3/4 C. sugar

1/2 C. chopped walnuts

1/2 C. grated coconut

 

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done. Alternately, pour into a buttered bread pan and bake about an hour.

Baby’s First Foods

Baby’s First Foods

Tips: Foods should be lump-free for kids 6+ months, should be slightly lumpy for kids 8+ months, and can be chunky for kids 10+ months. Remember to always talk to your pediatrician about what’s right for your Baby.

 

peas with mint

pears with ginger

cinnamon peach oatmeal

spinach nutmeg yams

cuban black beans

cheddar apple mini muffins

banana date mini muffins

 

Avocado Puree (can be served to kid 6+ mos)

 

1 ripe organic avocado

a little breast milk or formula (optional)

 

Mash about a quarter of the avocado with a fork until smooth. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  This food does not freeze well, so make a fresh batch at each meal–it takes seconds!

 

 

 

Roasted Sweet Potato Mash (can be served to kid 6+ mos)

 

3 large organic sweet potatoes

1/8 tsp ground organic cinnamon (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, and chop sweet potato in 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 1 hour until sweet potatoes are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cinnamon if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Mint Peas (can be served to kid 6+ mos)

 

1 10-oz bag frozen organic green peas

2 leaves fresh organic mint (optional)

a little breast milk or formula (optional)

 

Cook peas according to directions on package. Puree peas well with hand blender or in a blender or food processor until smooth. Blend in fresh mint if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Roasted Cardamom Pears (can be served to kid 6+ mos)

 

8 organic pears

1/8 tsp ground organic cardamom  (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, core, and chop pears into 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 20 minutes until pears are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cardamom if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Rice Cereal

 

1/4 c. rice powder (brown rice ground in blender or food processor)

1 cup water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired. Serve warm.

 

 

 

Oatmeal Cereal

 

1/4 c. of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor

3/4 c. water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired.  Serve warm.

 

 

 

Barley Cereal

 

1/4 c. ground barley (barley ground in blender or food processor)

1 cup water

 

Bring liquid to a boil. Add the barley and simmer for 10 minutes, whisking constantly. Mix in formula or breast milk or juice and add fruits if desired. Serve warm

 

 

 

Rice Breakfast Pudding

 

 1/2 cup (Brown/or Jasmine) Rice (grind to barley size – don’t grind if serving to a Toddler )

2 cups water

1/4 cup apples sliced into small dices or slivers

1/4 cup raisins (optional)

1/8 cup brown sugar (optional)

2 tsp cinnamon

1/2 tsp ginger

 

Combine all of the above ingredients in a medium saucepan.  Cook over medium-low heat for 30 minutes or until rice is soft, fragrant and a bit soupy.  Stir 1/8 cup milk into the rice, keep on heat for 10 more minutes. Keep a close watch to ensure that the consistency remains soupy but not pasty. . Stir frequently to stop sticking to the pot and add more milk or water if necessary.  Serve warm then transfer remaining portion to the fridge.

Baked Beans with Hamburger

Baked Beans with Hamburger

Baked Beans with Hamburger1 pound ground beef

2 (28-ounce) cans Bush’s Barbecue Baked Beans

1 (28-ounce) can Bush’s Bold and Spicy Baked Beans

1 bunch green onions

¾ C. brown sugar

1 tsp. barbecue sauce

1 tsp. mustard

Brown ground beef in skillet. Chop green onions. Combine all ingredients (cooked ground beef, baked beans, onions, brown sugar, barbecue sauce and mustard) in Crock-Pot or baking dish. Bake, covered, at 300 degrees for 2 hours or simmer in Crock-Pot for at least 3 hours.

 

Yield:

Calories:

Fat:

Fiber:

Hot and Sour Cabbage Soup

Hot and Sour Cabbage Soup

1 T. oil

1 small onion, minced

1 small cabbage, about the size of a grapefruit, cored and shredded

1 small can (about 6 tbs) tomato paste

7 1/4 C. water

1 package of tofu, baked w/ 1/4 C. tamari

1/4 C. tamari, low sodium

1/4 C. rice vinegar

4 tsp sugar

1/2 – 1 tsp hot red chili flakes

1/2 tsp salt

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Add tomato paste to water, mixing well. (You can mix the paste into a smaller quantity of the water, say 1 cup, if that’s easier.) Add tomato paste/water mix and cabbage to the pot and stir well. Add the tofu, tamari, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is tender.

Thai Red Curry Soup with Chicken and Vegetables

Thai Red Curry Soup with Chicken and Vegetables

 

2 T. corn oil

1 T. Thai red curry paste

12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips

4 ounces green beans, cut into 1-inch lengths

2 small Japanese eggplants, cut into 1-inch pieces

3 C. canned low-salt chicken broth

3 C. canned unsweetened coconut milk

1 T. fish sauce (nam pla)

1/4 C. chopped fresh basil

 

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

 

Impossible Pies – Savory

Impossible Pies – Savory

Impossible Pies - Savory¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs

Fillings of choice – about 3 C. total

Grease a 9” pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust” with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.

Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake

Pork Chops with Apples, Pears and Maple Syrup

Pork Chops with Apples, Pears and Maple Syrup

 

2 pork chops

1 T. olive oil

1 T. butter

Pinch red pepper flakes or more to taste

Juice of 1/2 a lemon

1/4 C. apple cider

1/2 small onion, chopped

1/4 C. maple syrup

1 apple, peeled, chopped

1 pear, peeled, chopped

1 clove garlic, minced

1 tsp. fresh rosemary, finely chopped

1 tsp. fresh sage, finely chopped

Salt and pepper to taste

 

Preheat the oven to 350F. Season the pork chops with salt and pepper on both sides. Dredge each pork chop lightly in the flour. In an ovenproof skillet over medium-high heat, heat oil, butter and red pepper flakes. When the butter is melted, place the chops into the pan. Brown the pork chops on both sides for about 2 minutes per side. Remove the pork chops from the pan and keep warm. Deglaze the pan with the apple cider and lemon juice. Cook until the liquid has reduced by 1/2. Add the onions and cook for 1 minute. Add apple, pear, garlic and maple syrup. Cook for another minute. Add the herbs and season with salt and pepper to taste. Return the pork chops to the pan and put the whole pan into the oven to finish cooking. When the chops reach 145 degrees, remove the pan from the oven. Serve with pork chops with the apple-pear sauce spooned on top.

Porcini Mushroom Soup

Porcini Mushroom Soup

 

2 ounces of dried porcini mushrooms

1/3 C. extra virgin olive oil

3 shallots, chopped

1 T. fresh rosemary, finely chopped

1 1/2 pounds small new potatoes cut into 1/3-inch pieces

3 large cloves garlic, finely chopped

4 C. water

1 1/2 – 2 tsp. salt

Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.

 

Soak the porcini mushrooms in 2 C. of hot water for about 15 minutes, or until they are soft. Set aside. Heat a splash of the olive oil in a large thick-bottomed pot, sauté the shallots for a couple of minutes, and then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 C. of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Taste. If the broth is too intense, you may want to add more water a bit at a time. And take care to get the salt right as well; it’s important in a simple soup like this. Serve as is or topped with any number of the ingredients I listed up above.

Thai Coconut-Chili Clams and Mussels

Thai Coconut-Chili Clams and Mussels

1 lb. clams in shells, suitable for steaming

1 lb. mussels in shells

2 T. olive oil

1/2 C. minced shallots

1 1/2 T. minced ginger

1 T. minced garlic

1 can (13 1/2 oz.) coconut milk

1 C. dry white wine

1/3 C. Asian sweet chili sauce

2 T. lime juice

1/3 C. slivered fresh basil leaves

Salt

1/3 C. thinly sliced green onions

Lime wedges

 

Scrub clams and mussels; pull beards off mussels if still attached. Discard any clams and mussels that don’t close when you tap their shells. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add shallots, ginger, and garlic and stir often until shallots are limp, 2 to 3 minutes. Stir in coconut milk, wine, and chili sauce and bring to a boil.  Add clams, cover, and cook for 5 minutes. Add mussels, cover, and simmer, reducing heat if necessary, until all the shells have opened, 2 to 3 minutes longer. Gently stir in lime juice and basil; add salt to taste.  Pour into a large bowl for sharing, or ladle into individual bowls. Sprinkle green onions on top and garnish with lime wedges.

Simply Ramen Chicken Soup

Simply Ramen Chicken Soup

 

2 14-ounce Cans reduced-sodium chicken broth

2 3-ounce Packages chicken-flavored ramen noodles

1/2 tsp Dried oregano or basil, crushed

1 10-ounce Package frozen cut broccoli

2 C. Shredded or cubed cooked turkey or chicken

1/4 C. Sliced almonds, toasted

 

In a large saucepan, bring chicken broth, the seasonings from the flavoring packet from noodles, and oregano or basil to boiling. Break up noodles. Add noodles and broccoli to mixture in saucepan; return to boiling. Reduce heat; simmer, uncovered, 3 minutes. Stir in chicken; heat through. Ladle into bowls. Sprinkle with almonds.

Asian Salmon with Oven Roasted Sweet Potatoes

Asian Salmon with Oven Roasted Sweet Potatoes

1 & 3/4 lb. fresh or frozen salmon fillet, skinned

2 lbs. sweet potatoes (4 medium)

1 T. cooking oil

2 T. toasted sesame oil

1/3 C. bottled teriyaki sauce

2 cloves garlic, minced

2 T. peach or apricot preserves

2 T. orange juice

2 t. fresh grated ginger

1 t. Dijon mustard

1/4 t. pepper

1/4 c. sliced green onion

1 T. toasted sesame seeds

 

Thaw fish. Rinse & pat dry with paper towels. Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes. Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce. Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes. Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!

.

Hot Apple & Cheese Sandwiches

Hot Apple & Cheese Sandwiches

 

1 apple

4 English muffins, split

2 T. Dijon mustard

4 piece Canadian bacon

4 Swiss cheese slices

 

Core apple or pear and thinly slice crosswise to form rings. Spread cut sides of muffin halves with mustard. To assemble, top each of 4 of the muffin halves with a slice of bacon, 1 or 2 apple rings and a slice of cheese. Top with remaining muffin halves, cut sides down. Heat a large nonstick skillet or griddle. Place sandwiches in pan. Cook over medium-low heat for 9 to 10 minutes or until sandwiches are golden brown and cheese starts to melt, turning once.

Sheet Pan Pork Tenderloin with Peach Glaze

Sheet Pan Pork Tenderloin with Peach Glaze

Sheet Pan Pork Tenderloin with Peach Glaze

 

1 pound green beans, trimmed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 sweet potatoes (about 1 pound), peeled and cut into 1-inch pieces

¼ cup hoisin sauce

¼ cup peach preserves

2 (1-pound) pork tenderloins, patted dry and any silver skin removed

1 small garlic clove, finely chopped or grated

 

Preheat the oven to 450°F. On a sheet pan, toss the green beans with 1 tablespoon of the olive oil and ½ teaspoon each salt and pepper. Arrange in a single layer on half the pan. On the other half, toss the sweet potatoes with the remaining tablespoon olive oil and ½ teaspoon each salt and pepper. In a small bowl, stir together the hoisin sauce, peach preserves, 2 teaspoons salt, and 1 teaspoon pepper until smooth. Place the tenderloins on top of the green beans. With a basting brush or clean hands, coat the tenderloins all over with the hoisin glaze. Roast until the internal temperature reaches 145°F and the vegetables are tender, 25 to 30 minutes. Transfer the pork to a cutting board to rest for 5 minutes before slicing. Stir the garlic into the vegetables, scraping to get the browned bits up from the pan. Serve the tenderloin and the pan juices with the vegetables alongside.

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.

 

Yield:

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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.