Kristen's Recipes

For a lightning-quick Greek-style sauce for pasta, chop 1 jar (6 ounces) marinated artichoke hearts and toss the artichokes with 3/4 pound cooked pasta, along with the artichoke marinade from the jar, 1/4 cup olive oil, and 1 cup crumbled feta cheese.

For a flavored bread that guests can’t resist, make a filling with chopped marinated artichoke hearts. First, sauté 2 finely chopped leeks (white parts only) and 1 minced garlic clove in 1 tablespoon olive oil until soft, about 4 minutes. Add 1/2 package (5 ounces) frozen chopped spinach, and cook until almost dry. Season with 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and a pinch of nutmeg. Remove from the heat and add 1/4 cup drained, chopped marinated artichoke hearts. Spoon this mixture over 1/2 pound thawed frozen white bread dough patted into a 6 x 8-inch rectangle. Roll up like a jelly roll, starting at a wide side. Pinch the ends closed and place the bread, seam side down, on a greased baking sheet. Cover with a damp towel and let rise in a warm place (85°F) free from drafts until the dough has doubled in bulk, about 1 1/2 hours. Preheat the oven to 400°F, then slash the top of the loaf and brush with ice water. Bake until crisp and golden, about 40 minutes. Cool on a rack for 15 minutes before slicing and serving.

To give rice salad a distinctly Mediterranean twist, add artichokes. Bring 8 cups water to a boil in a large saucepan. Add 1 cup white rice, reduce the heat to medium, and simmer until the rice is tender, 15 to 20 minutes. During the last 5 minutes of cooking, stir 2 halved and sliced zucchini into the rice. Drain the cooked rice in a colander. In a large bowl, whisk together 1/3 cup V8 juice, 3 tablespoons fresh lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Stir in 2 large chopped tomatoes, 1 can (15 ounces) drained and chopped artichoke hearts, 1/4 cup chopped, pitted, oil-cured black olives, 1/4 cup crumbled feta cheese, and 3 tablespoons chopped fresh parsley. Add the drained rice mixture and toss to coat. Serve immediately. Or to make ahead, mix together the dressing and salad mixture separately, then combine them right before serving.
For a quick and irresistible dip, blend the following ingredients in a food processor or blender:

1 can (14 ounces) water-packed artichoke hearts, drained
1 can (9 ounces) sour cream onion dip
2 garlic cloves
3 tablespoons olive oil
3 tablespoons water
2 teaspoons fresh lemon juice
1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
To dress pork chops, lamb, fish, or chicken with an innovative salsa, finely chop the contents of 1 jar (6 1/2 ounces) marinated artichoke hearts, saving the marinade. Toss the artichokes and their marinade with 1 small minced garlic clove, the juice of 1/2 large lemon, and 1/3 cup pine nuts. Serve over the meat.

For hot sandwiches with a bit more zip, add chopped marinated artichoke hearts. For instance, arrange 3 or 4 thin slices of mozzarella cheese over 2 large slices of country-style bread such as sourdough. Add 1/4 cup drained and finely chopped marinated artichoke hearts and a pinch of freshly ground black pepper. Assemble the sandwich and toast in butter on a griddle.

To make a pizza that vegetarians will love, spread a pizza crust with pesto, then layer with drained and chopped artichoke hearts, chopped jarred roasted red peppers, and a few spoonfuls of drained canned diced tomatoes. Top with 1 to 2 cups shredded fontina or mozzarella cheese and bake at 450°F until the cheese melts and the crust is crisp, 8 to 10 minutes.

To balance the spiciness of a curry sauce, add applesauce for sweetness. About 1/2 cup of applesauce for each cup of curry sauce will do the trick.

For a juicier meatball, use applesauce. Grandmothers have used this trick for decades. Here’s a simple recipe: Combine 1 1/2 pounds ground beef, 2 slightly beaten eggs, 1 cup bread crumbs, 1 cup applesauce, 1 teaspoon salt, and freshly ground black pepper, to taste. Shape into balls and roll in flour. Brown them in a skillet and then add to your favorite spaghetti sauce and simmer until cooked through. Or, after browning, put them in a casserole, top with your favorite sauce or gravy, and bake until cooked through.

For a healthy alternative to butter in baked goods, replace 1/2 cup of the butter with 1/4 cup well-drained unsweetened applesauce and 1/4 cup buttermilk. As a fat replacement, applesauce works best with lighter-colored batters and spice batters. The applesauce will create a slightly chewier texture in the final baked good. To lighten the texture, use pastry flour or cake flour. Upping the sugar a bit will also give you more crispness on the surface, especially in muffins.

To round out the flavor of sweet potato or squash soup, stir in 2 tablespoons unsweetened applesauce per cup of soup.

To make richer-tasting pureed squash soup, add a cut-up apple to the soup and puree along with the other ingredients. Almost invariably, ingredients that grow in the same season make perfect partners in the kitchen. Apples and squash are an excellent example.

To make broccoli soup with a touch of sweetness, add apples, especially if you’re making the soup in the fall. In a medium saucepan, cook 1 small, finely chopped onion in 2 tablespoons unsalted butter over medium heat until soft, about 5 minutes. Add 2 boxes (10 ounces each) frozen broccoli pieces, 2 finely chopped, peeled, and cored large apples, and 4 cups chicken broth. Cook until the apples and broccoli are soft, about 10 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon ground white or black pepper. Puree in a food processor or blender, then stir in 1/4 cup sour cream. This soup can be served hot or cold.

To spruce up a chicken salad sandwich, add 2 tablespoons finely chopped apples and 2 tablespoons chopped toasted pecans to 3/4 cup of your favorite chicken salad.

To give grilled cheese sandwiches a new twist, add a few thin slices of apple to each sandwich before toasting on the griddle.

To lend a sweet kiss to horseradish sauce, add some diced apple. Mix together mayonnaise, sour cream, prepared horseradish, and a generous handful of finely chopped tart apples, such as Granny Smith.

To salvage hardened brown sugar, put a slice of fresh apple in the bag and seal for 2 days.

To make better-tasting cranberry sauce for the Thanksgiving feast, add an apple.

Combine the following ingredients in a medium saucepan: 1 bag (12 ounces) fresh cranberries, 3/4 cup sugar, 1/2 cup water, and 1 cinnamon stick (3 inches long). Bring to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until most of the cranberries pop, about 8 minutes. Peel, core, and finely chop 1 McIntosh apple and add to the sauce. Simmer until the apple is tender, about 5 minutes longer. Taste the sauce and add more sugar, if needed. Turn into a medium bowl, cool slightly, then cover and refrigerate until cold. Keeps for up to 1 week in the refrigerator.
To put a sweet twist on fennel salad, mix in a couple chopped apples. Almost any salad will benefit from the gentle sweetness of apples. Combine 1 thinly sliced fennel bulb, 2 chopped apples, and 1/2 cup walnut pieces in a large bowl. Toss with a mixture of 1/3 cup olive oil, 1/3 cup apple juice, 1 tablespoon fresh lemon juice, 1 teaspoon ground fennel seed, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

For the perfect autumn appetizer, make apple-cheddar pizza. Sprinkle a pizza pan with 1 tablespoon cornmeal and pat a prepared pizza dough (homemade or purchased) into the pan. Bake at 500°F on the lowest rack of the oven until lightly browned, about 5 minutes. Arrange 2 cored and thinly sliced apples over the dough and top with 4 thinly sliced large shallots (or substitute one thinly sliced small, mild onion). Sprinkle on 1/2 cup shredded cheddar cheese (2 ounces) and 1/2 cup shredded mozzarella cheese (2 ounces). Bake until the cheese is melted and the crust is golden brown, about 8 minutes longer. Cut into wedges and serve.

For a couscous dish that will warm you up in winter, top the cooked grain with apples and roasted vegetables. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add 1 red onion cut into 8 wedges and cook for 5 minutes. Stir in:

3 cups cubed butternut squash (1 1/2 pounds)
1 1/2 cups chopped rutabaga (about 1 1/4 pounds)
3 carrots, sliced
2 Granny Smith apples, peeled, cored, and cubed
3 garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14 ounces) vegetable broth

Bring to a simmer. Cover and roast at 400°F until the vegetables are tender, about 45 minutes. Stir in 2 cups sliced Swiss chard and 1/8 teaspoon hot-pepper sauce. Bake for 5 minutes longer. Serve over 4 cups cooked couscous and top each serving with 1 tablespoon plain yogurt.

To add another dimension of flavor to a green salad, mix in some toasted nuts such as pecans, walnuts, or pine nuts. Toast the nuts in a dry skillet over medium heat until they smell fragrant, shaking the pan often.

For hamburgers with a deliciously crunchy crust, sprinkle 1/2 to 3/4 C. chopped, unsalted peanuts on a sheet of wax paper. Press one side of each burger into the chopped nuts and broil, grill, or pan-fry the burgers.

To give frittatas and omelets interesting crunch, add chopped nuts such as cashews or almonds to the egg mixture.

For a pie crust that’s amazingly tasty and healthy, use ground nuts and oil in place of shortening or butter. In a food processor, combine 1/2 C. toasted slivered almonds, 1/3 C. sugar, and 1/4 tsp. salt until finely ground. Add 1 C. plain dried bread crumbs and pulse until mixed. Drizzle in 1 beaten egg white and 2 tsp. olive oil. Pulse until just combined. Press into a 9-inch springform pan or pie plate. Pre-bake the crust on a baking sheet for 10 minutes before adding the filling.

To give sauces rich body, add finely ground nuts. For instance, ground walnuts, blue cheese, and half-and-half make a fabulous sauce for pasta. Finely ground pine nuts lend flavor and body to pesto sauce. Pureed chestnuts make a rich base for sauces and soups.

For a tropical crust on fish fillets, add ground macadamia nuts to the breading. Or coat the fillets in flour, then beaten eggs, then chopped macadamia nuts. Sauté and serve topped with a simple pineapple salsa of cubed pineapple, chopped cilantro, red onion, and fresh lime juice.

To make stuffing taste better, stir about 1 C. toasted and chopped pecans into 6 to 8 C. your favorite poultry stuffing.

If you overcooked your stir-fry, add crunch with crushed peanuts or cashews.

For a new twist on breaded chicken, stir finely ground nuts into the bread crumb mixture. Pecans, walnuts, almonds, cashews, and peanuts all work well.

For an effortless muffin topping, sprinkle chopped nuts onto the muffin batter in each muffin C. before baking.

To make more substantial rice pilafs, add chopped nuts such as pistachios, macadamias, or almonds.

To liven up egg salad or chicken salad sandwiches, add 1/2 C. toasted and chopped pecans, walnuts, almonds, or cashews to every 2 to 3 C. salad.

To give potato salad more pizzazz, stir in a few tsp. prepared horseradish.

To liven up creamy salad dressings, stir in a tsp. prepared horseradish. This technique is perfect for creamy Italian, ranch, blue cheese, or other dressings with a base of sour cream or buttermilk.

For a delicious bacon dip, bring 2 C. sour cream to room temperature. Cook 8 to 10 slices of hickory-smoked bacon until crisp and golden, about 5 minutes. Drain and chop the bacon. In a small bowl, combine the sour cream, the bacon, 2 tsp. drained prepared horseradish, 1/2 tsp. Worcestershire sauce, 1/2 tsp. salt, and 1/4 tsp. freshly ground black pepper. Cover and chill for 24 hours. Stir and transfer to a serving dish. Garnish with additional crumbled bacon, if you like.

To make zestier deviled eggs, hard cook 6 eggs. Halve the eggs lengthwise and cut a slice from the bottom of each half so that the eggs sit flat. Remove the yolks and mash them with:

1 tsp. mayonnaise
1 tsp. prepared horseradish
1/2 garlic clove, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Mound into the egg white halves and dust with paprika.

To give fish stews and soups a lift, prepared horseradish is the answer. It blends in perfectly and adds a sharp counterpoint to the mild-tasting fish. A dash of hot-pepper sauce doesn’t hurt either.

To whip up classic cocktail sauce for shrimp or other seafood, combine 2/3 C. bottled chili sauce, 1 tsp. prepared horseradish, 1 tsp. fresh lemon juice, and 1/4 tsp. hot-pepper sauce.

For an even easier cocktail sauce, mix together equal parts horseradish and ketchup. If that’s too strong, add more ketchup to taste.

For a no-fail sauce for roast beef, prime rib, and filet mignon, whip 1/2 C. cold heavy cream in a chilled bowl until almost stiff. Fold in 3 tsp. drained prepared horseradish or 1 1/2 tsp. peeled and grated fresh horseradish, 1 tsp. fresh lemon juice, 1/2 tsp. grated lemon zest, and 1/2 tsp. salt.

To freshen up mayonnaise, stir 1 tsp. fresh lemon juice and 1 tsp. extra-virgin olive oil into each 1/4 C. mayonnaise.

For fluffier rice, add fresh lemon juice while the rice is cooking.

To make better roasted chicken, take a tip from the popular Italian cooking teacher Marcella Hazan, who made this technique famous. First, rinse a 3- to 4-pound chicken inside and out. Pat the chicken dry with paper towels. Roll 2 small lemons on a hard surface, pressing firmly to soften them. Using a paring knife, prick each lemon about 15 times to pierce all over. Place one lemon and 1 large fresh tarragon or rosemary sprig (or 1 tsp. dried tarragon or rosemary) in the chicken body cavity. Push in the second lemon and secure the opening with toothpicks. Rub 1 tsp. olive oil all over the bird and sprinkle with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. If you like, tie together the drumsticks with string so that the chicken will hold its shape. Place the chicken, breast side up, in a shallow roasting pan and roast at 450°F for about 20 minutes. Reduce the oven temperature to 325°F and roast until the breast meat registers 180°F on a meat thermometer and the juices run clear, 40 to 60 minutes longer. Remove from the oven, turn the chicken breast side down, and let rest in the pan for 15 to 20 minutes before carving. After carving, open the chicken cavity and pour the juices all over the chicken meat.

To give any quickbread a refreshing aroma, add 1 tsp. grated lemon zest.

Try it in pancakes, waffles, muffins, and coffee cakes, especially if the quick-bread includes fruit such as blueberries.

To make aromatic olive oil, heat 1/2 C. olive oil in a saucepan over medium heat for 5 minutes. Remove from the heat and add 1/4 C. grated lemon or lime zest. Cool to room temperature, then refrigerate the flavored oil in a sealed container for up to 1 week. If the oil solidifies, let it come to room temperature and become liquid again. Use the citrus-flavored oil on chicken and fish and in salads.

To give poached white fish fillets an especially bright white color, add a tsp. fresh lemon juice to the poaching liquid. You get a nice flavor bonus, too!

For an island-style marinade for roast pork, mix together:

Juice and zest of 1 lime
1/2 C. pineapple juice
1/4 C. cream of coconut or coconut milk
1 tsp. chopped fresh ginger
1 tsp. chopped garlic 1/2 tsp. salt
2 tsp. dark rum

Marinate a 2-pound pork roast in the mixture in the refrigerator for 8 to 10 hours. Roast the pork until cooked through, then boil the marinade for 5 minutes. Dissolve 1 tsp. cornstarch in 1/4 C. cold chicken broth and stir into the marinade to thicken it. Serve with the pork.

To add a sweet citrus aroma to Brussels sprouts without discoloring the vegetable, toss the sprouts with grated lemon zest after cooking. The acidity of lemon juice can discolor green vegetables such as Brussels sprouts and broccoli, but the zest contains only the flavorful lemon oil and none of the acid that can cause discoloration.

To rescue cake frosting that has become granular from sugar, add a squeeze of fresh lemon juice and mix until smooth.

For a lively pan sauce for sautéed chicken breasts, veal scalloppine, or fish fillets, remove the chicken, veal, or fish from the pan then add 3 tsp. unsalted butter, 1 tsp. finely chopped onion or shallot, and 1 minced garlic clove. Sauté for 1 minute, then stir in the juice of 1 lemon and 1 tsp. chopped fresh parsley. Heat until the mixture simmers. Serve over the chicken, veal, or fish.

To add zip to spaghetti, boil the pasta without salt and instead squeeze the juice from 1/2 lemon into the water.
For incredible homemade caramel corn, mix together 1/2 C. firmly packed brown sugar, 1/4 C. corn syrup, 1/4 C. unsalted butter, and 1 1/2 tsp. molasses in a medium saucepan. Bring to a boil over medium heat and boil for 5 minutes. Remove from the heat and stir in 3/4 tsp. vanilla extract, 1/4 tsp. baking soda, and 1/4 tsp. salt. Pour over 6 C. unsalted purchased or homemade popcorn, stirring constantly to evenly coat the popcorn. Spread onto a greased baking sheet and bake at 250°F for about an hour, stirring often. Remove from the oven and break up any clumps of popcorn. Cool completely before serving.

To enhance soups and stews with a silkier texture, stir in 1 envelope (1/4 oz.) unflavored gelatin per 4 quarts of soup or stew. This is the secret to the silky ups of many professional chefs and crafty home cooks. This technique also makes store-bought broth taste richer. Here’s how it works: When you simmer animal bones to make traditional stock, the bones release gelatin and collagen, which gives the stock a velvety texture. Packaged gelatin produces the same mouthfeel in soups and stocks without the bones. Of course, if you combine stock made from bones with additional gelatin, the texture will be even richer.

For ultra-velvety chicken soup, remove the meat from half a roasted chicken. Remove and discard the skin, then cut the meat into 1/2-inch pieces and set aside.

In a large pot, boil the chicken bones in 1 C. white wine for 3 minutes, then add:

2 quarts chicken broth 2 carrots, sliced
2 celery stalks, sliced
3 tsp. chopped fresh parsley
1 tsp. ground coriander
1 tsp. finely chopped lemon zest
1 tsp. ground cumin
1/2 tsp. red-pepper flakes

Soften 1 envelope (1/4 oz.) unflavored gelatin in 2 tsp. water and add to the pot. Bring to a simmer, stirring often, then add 1/3 C. uncooked rice and simmer for 30 minutes. Remove and discard the bones, then stir in the juice of 1 1/2 lemons, 1/3 C. chopped fresh cilantro, and the reserved chicken meat. Simmer for 2 minutes more to heat through.

For livelier string beans, melt 2 tsp. unsalted butter and mix in 1/2 tsp. salt, 1/2 tsp. chili powder, and 1/8 tsp. garlic powder. Steam a pound of string beans, drain, and then toss with the butter mixture.

To make brownies from hell, add 1/2 tsp. pure chile powder (such as ancho or chipotle chile powder) to a 9 x 11-inch pan of chocolate brownies. A few pinches of cinnamon add to the flavor, too. If you like the combination of spicy and sweet, you’ll die for these brownies!

For kicked up corn-on-the-cob, shuck fresh sweet corn and then wrap each ear with 1 or 2 strips of bacon. Place each ear on a piece of heavy-duty foil and sprinkle lightly with chili powder. Wrap securely, twisting the ends of the foil to make handles for turning. Grill over medium-high heat until the corn is tender and the bacon is cooked, turning once, about 20 minutes.

To mix up a spicy butter for cooked fish fillets, chicken, or potatoes, combine 1/2 C. (1 stick) softened butter, 1 tsp. chipotle chile powder, and 1/4 tsp. salt. Wrap in plastic and store in the refrigerator for up to 2 weeks.

To perk up plain old burgers, add 2 tsp. chili powder per pound of ground meat.

If you like your cornbread hot and spicy, add chipotle chile powder to the batter.

For hot chocolate with a kick, add ground ancho chile powder, ground cinnamon, and almond extract to the mix.

When you don’t want to settle for plain old popcorn again, make it spicy with some ground red pepper. First cook popping corn in a heavy pot in hot oil. When it’s popped, toss the popcorn with a little curry powder, ground red pepper, sugar, and salt.

For the simplest fruit sorbet, combine 1 undrained can (16 oz.) fruit packed in juice, 1/3 C. white grape juice concentrate, and 3 tsp. honey in a food processor. Puree until smooth. Freeze in an ice cream maker or in a shallow metal pan, stirring occasionally.

To make baked chicken more special around the holidays, combine 1 can (16 oz.) whole-berry cranberry sauce and 1/2 C. bottled Italian dressing. Pour a layer of the mixture into the bottom of a large baking dish. Add 4 pounds bone-in chicken pieces and top with the remaining sauce. Bake at 400°F until the juices run clear when the chicken is pierced with a fork, about 40 minutes, turning occasionally.

For a summertime granita to cool you off, freeze 1 unopened can (8 oz.) pineapple in heavy or light syrup until solid. Open the can and dig out the contents. Chop in a food processor along with 1/4 tsp. vanilla extract until the mixture is finely chopped but still lightly icy. Spoon into dessert C. and serve. Keep a can of pineapple in the freezer so you’re always ready to make this on a hot summer day.

For fruit salsa in a jiffy, make your favorite fresh salsa recipe (or use store-bought salsa) then stir in 1 drained can (15 oz.) mandarin oranges in syrup. Try other canned fruits, too, like sliced peaches for peach salsa or pineapple chunks for pineapple salsa. Once you try the combination of fruit and tomatoes in salsa, you’ll be hooked!
Uses for Canned Tuna

To make a more substantial pizza without adding a lot of fat, drop a few T.fuls of drained canned tuna over the tomato sauce before topping with the cheese.

To turn couscous from a side dish into a main dish, add canned tuna. For example, prepare 1 box (10 oz.) instant couscous according to the package directions. Toss with 1 undrained can (6 oz.) olive oil-packed tuna, 1/2 C. chopped toasted hazelnuts, 2 minced garlic cloves, 2 tsp. chopped fresh dill, 1/4 tsp. salt, and 1/8 tsp. freshly ground black pepper.

Make potato salad, Mediterranean-style. An extremely easy version is to boil a pound of your favorite potatoes (cleaned but with skin on), until tender, about 15 minutes. Cut into bite-size chunks, then put in a large bowl. Add 1 can (6 oz.) tuna packed in olive oil and 1 red onion, cut into bite-size pieces. Add salt, freshly ground black pepper, fresh lemon juice, and extra olive oil, to taste. Toss and serve warm or at room temperature.

For a deliciously healthy breakfast treat, slice a banana into a bowl and top it with fresh orange juice. The juice adds sweetness, tang, and moisture to the banana—it’s a perfect flavor and texture combination.

For instant “pickles”, mix orange juice with Asian-style ingredients. In a small bowl, combine:

4 parts fresh orange juice
2 parts soy sauce
2 parts vegetable oil
1 part sesame oil
2 parts rice vinegar

Mix well and pour over sliced cucumbers to cover. Serve immediately, or let the cucumber slices soak in the refrigerator for up to 24 hours to absorb more flavor.

To stir up a fast and fabulous vinaigrette, whisk together 1/4 C. fresh orange juice, 1 tsp. grated orange zest, 1 tsp. fresh lemon juice, 1/2 tsp. Dijon mustard, and 1/2 tsp. salt. Gradually whisk in 1/2 C. fruity olive oil. Excellent on spinach salads.

For an herb-scented Bundt cake, add chopped fresh rosemary, fresh orange juice, and grated orange zest to the batter. Replacing half of the recipe’s butter with olive oil also adds to the fruity flavor.

For an easy mango sorbet, mix 1/2 C. orange juice, 1/2 C. sugar, 1 package (about 5 oz.) frozen mango chunks, and 1 tsp. vanilla extract in a food processor. Process until smooth and thick, using 4- to 5-second pulses. Scrape into a shallow metal pan and freeze for up to 2 hours. Scrape out servings with a spoon. If you freeze longer, return the mixture to the food processor and pulse to revive its creamy texture.

For an aromatic marinade for pork tenderloin, mix together:

1 can (6 oz.) thawed orange juice concentrate
2 tsp. olive oil
2 tsp. rum
1/4 C. chicken broth
1/2 tsp. salt
2 tsp. chopped fresh rosemary
1/2 tsp. freshly ground black pepper
3 garlic cloves, minced

Marinate 2 pounds pork tenderloin in the mixture for 4 to 8 hours. Grill or broil the pork, then boil the marinade for 5 minutes. Dissolve 1 tsp. cornstarch in 1/4 C. cold chicken broth, then stir into the marinade to thicken. Serve with the pork.

When you can’t think of what to do with chicken yet again, mix up this quick and surprising marinade. Grate the zest and squeeze the juice from 1 lime and 1 lemon into a large zip-close bag. Stir in 1 can (6 oz.) thawed orange juice concentrate, 1/2 C. tomato sauce, 2 minced garlic cloves, 1 tsp. dried Italian seasoning, and 1/2 tsp. hot-pepper sauce. Drop in 2 pounds boneless chicken parts and marinate in the refrigerator for 4 to 8 hours. Grill or broil the chicken and serve with prepared salsa.

To make a refreshing brine for fish, combine 2 C. fresh orange juice, 2 tsp. fennel seeds, 2 tsp. sugar, 3 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper. Add thick fish steaks or fillets and refrigerate for up to 2 hours. Remove from the brine and grill, broil, or pan-fry the fish.

To breathe new life into creamy squash or red-pepper soups, stir in 1/4 C. fresh orange juice.

For a new twist on tapioca pudding, combine 2 C. fresh orange juice, 1/3 C. sugar, 3 tsp. quick-cooking tapioca, and a pinch of salt in a saucepan. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Remove from the heat and cool for 20 minutes. The pudding will thicken as it cools. Stir until smooth and serve warm or chilled.

To freshen up spaghetti sauce, squeeze in the juice from 1 to 2 oranges.

For a lively teriyaki marinade, mix together:

1/2 C. fresh orange juice
1/4 C. soy sauce
2 tsp. honey
1 tsp. grated fresh ginger
1 tsp. grated orange zest
2 garlic cloves, minced
1 tsp. toasted sesame oil

Use to marinate beef, pork, or chicken.

For a quick creamy orange smoothie, combine orange-tangerine juice, vanilla ice cream, vanilla extract, and orange sherbet in blender. Process until smooth.

To give steamed rice an uplifting aroma, add 1/4 C. fresh orange juice to the cooking water.

For a sweet and surprising maple sauce, combine 1/2 C. low-fat cottage cheese, 1/4 C. sour cream, 1/4 C. maple syrup, and 1 tsp. honey in a mini food processor or blender (you could also use a hand blender and combine the mixture in a tall glass). Puree until smooth. Chill the sauce for at least 30 minutes before using. Can be used on desserts, as a vegetable dip, or however you wish.

To whip up a super-fast chocolate frosting for cakes and cupcakes, melt 1 C. semi-sweet chocolate chips in a microwavable bowl. Stir in 1/2 C. sour cream until smooth. Spread over your favorite cakes and cupcakes and refrigerate until ready to serve.

To give chocolate cookies and cakes a luscious texture, replace half of the butter in your favorite recipe with sour cream. The acidity of the sour cream helps to tenderize the cookie dough or cake batter.

To make a homemade, low-fat version of creme fraiche, mix together 1/2 C. reduced-fat sour cream, 1/2 C. 1% milk, and 1/4 tsp. sugar. Cover and let stand in a warm place overnight to thicken. Refrigerate for at least 4 hours before using. Keeps refrigerated for up to 2 weeks.

To enrich deviled eggs, mix a little sour cream into the filling.

For extra-creamy guacamole, add a few tsp. sour cream into the mixture.

To enrich bottled spaghetti sauce or prepared pesto sauce, stir in 1/4 C. sour cream per 2 C. sauce. Cook over low heat until the sour cream just blends into the sauce. Keep the sauce warm over low heat, but don’t allow it to boil or the sour cream may curdle.

To give black bean dip a super-creamy texture, add sour cream. Drain 1 can (16 oz.) black beans and place them in a food processor or blender. Add:

1/4 C. sour cream
1/4 C. chicken broth
1 scallion, sliced
1 small garlic clove, minced
2 tsp. dry sherry
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. hot-pepper sauce
1/4 tsp. freshly ground black pepper
1 tsp. fresh lemon juice

Puree until the texture is smooth. Remove from the processor or blender and store in the refrigerator. Bring to room temperature before serving. This recipe doubles easily and tastes great with corn chips.

For sweetened creamy polenta, make polenta with yellow cornmeal, milk, honey, and butter. Finish the polenta by stirring in sour cream. Top with fresh berries or strawberry, cherry, or raspberry jam.

To get out of the mayonnaise and mustard rut, use pesto as a sandwich spread. Pesto lends terrific flavor to chicken sandwiches and Italian subs.

For basil mashed potatoes, stir in 1 to 2 tsp. pesto along with the other ingredients in the mash.

To bring Dr. Seuss to the breakfast table, make green eggs and ham by stirring 1 to 2 tsp. pesto into scrambled eggs before cooking. Serve with Canadian bacon.

To add bright flavor to lasagna or stuffed pastas, like ravioli and manicotti, stir pesto into the ricotta cheese in the filling. Try adding other high-flavor ingredients, too, like sun-dried tomatoes, sausage, prosciutto, and oil-cured olives.

To give brothy soups such as chicken noodle an extra shot of flavor, stir in a little pesto at the end of the cooking time. Pesto also works in almost any vegetable soup for a last-minute flavor boost.

For an aromatic and rich-tasting roast turkey, rub prepared pesto under the skin and in the cavity of a whole turkey. Stuff the turkey cavity with cut-up lemons and onions. Rub the outside of the turkey with some butter, and roast. Make a pan gravy out the drippings, adding a little pesto to the gravy as well.

When you want roasted potatoes to taste bolder, stir in 1 to 2 tsp. pesto into the spuds right after they come out of the oven.

For a no-fuss crust on roasted lamb, pork, or beef, slather prepared pesto over the surface before roasting. The oil in pesto bastes the meat as it cooks, keeping the meat moist, and the garlic, basil, and Parmesan cheese add fantastic flavor.

To perk up chocolate chip cookies, add 1/2 tsp. cinnamon along with the flour. Try adding 1/2 tsp. almond extract, too.

To flavor up a pot roast, add a cinnamon stick to the braising liquid.

For hot chocolate with a spicy aroma, stir in a pinch of ground cinnamon.

To make rice pilaf with more flavor, add a cinnamon stick to the simmering liquid.  This trick is perfect for rice that will accompany Indian or Mexican dishes.

For grain salads with a Moroccan flair, add
cinnamon and almonds. This tip works well for rice, couscous, barley, and other grain salads, especially if the dressing includes lemon juice and olive oil.

To make spiced coffee, brew 4 C. strong coffee, adding 1 tsp. ground cinnamon to the coffee grounds (this trick works well in a drip-style coffee maker).

For a new twist on baked rigatoni, make the tomato sauce with sausage, onion, garlic, and cinnamon.

To enhance the flavor of brownies, stir 1/2 tsp. ground cinnamon into the flour for an 8-inch square pan of brownies.

To boost the taste of your favorite pie crust, add 1/2 tsp. ground cinnamon to the dough for a 2-crust pie.

To jazz up a spice rub, add ground coffee. For an especially good combination, mix together ground espresso or other coffee, paprika, chili powder (or pure ancho chile powder), cumin, salt, and freshly ground black pepper. Add a touch of sugar to balance the bitterness of the coffee. This spice rub is especially good with grilled beef and pork.

For onion soup with that je ne sais quois, stir in 1/4 tsp. instant espresso powder per 1 C. broth.

To supercharge bottled barbecue sauce, stir in a few tsp. strong-brewed coffee or espresso.

To create a mocha flavor in chocolate desserts, dissolve 1 to 2 tsp. instant espresso powder in 1 to 2 tsp. hot water (or other warm liquid from your recipe). Add to the ingredients for an 8-inch square pan of brownies. Try it in other chocolates desserts, too, like chocolate pudding, fondue, mousses, and chocolate sauce.

To perk up the taste of a spicy gelatin dessert, dissolve the gelatin in brewed coffee instead of in water.

For a blast of flavor in homemade biscotti, add freshly ground coffee to the batter.

For a simple glaze for C.cakes or muffins, mix together strong-brewed coffee and enough confectioners’ sugar to make the mixture spreadable.

To make ham steak with red-eye gravy, stir 1 C. brewed coffee into the skillet used to fry the ham, scraping the pan bottom to loosen any browned bits. Stir in 1/2 C. heavy cream or half-and-half and simmer over medium-low heat until the gravy thickens up a bit, 8 to 10 minutes. Season with salt and freshly ground black pepper, then pour over the ham steak.

To make a novel marinade for turkey, improvise a combination of brewed coffee, cider vinegar, garlic, Worcestershire sauce, freshly ground black pepper, sugar, and ground cinnamon. Use to marinate boneless, skinless turkey breast before grilling or broiling.

For a yummy glaze on ham steaks, combine 3 tsp. orange marmalade, 2 tsp. peanut butter, and 1 tsp. water. Broil the ham steaks and when they are nearly done, add the glaze to one side and broil until the glaze is lightly browned, about 1 minute.

For a simple, fun appetizer, spread peanut butter into the grooves of celery sticks. Then for sweetness, place a few raisins on top and drizzle with honey.

To make a novel wrap out of grilled shrimp, combine peanut butter, olive oil, fresh lemon juice, and parsley until smooth. Grill some shrimp and serve in a tortilla wrap with shredded lettuce, chopped tomato, chopped onions, chopped cucumbers, and the peanut sauce.

For a mid-afternoon snack, spread 1 slice of raisin bread with 3 tsp. peanut butter, then top with 2 tsp. raisins and 1 tsp. honey. Add a dash of ground cinnamon if you like. Top with another slice of raisin bread. Cook the sandwich in a buttered griddle until browned on both sides.

To give creamy potato soups or vegetable soups an Afro-Caribbean flavor, stir in a few tsp. peanut butter.

To make an Asian-style dipping sauce for beef, shrimp, or chicken, whisk together 3 tsp. peanut butter, 1 tsp. soy sauce, 1 tsp. apple-cider vinegar, 1 tsp. peanut oil or vegetable oil, 1 tsp. sugar, and 1 tsp. sesame oil. Blend until smooth.

For banana muffins with a twist, replace half of the butter or shortening in the recipe with peanut butter. Top the muffin batter with a sprinkling of shredded coconut before baking.

To breathe new life into chocolate chip cookies, replace half of the butter with peanut butter in your favorite recipe.

To make more tender cakes, use buttermilk instead of whole milk. Add 1/2 tsp. baking soda for each C. buttermilk. The acidity of buttermilk tenderizes the cake better than plain milk can, and the baking soda balances out that acidity.

For a quick, creamy sauce for cooked fish or chicken, combine 1/4 C. buttermilk with 1/2 C. bottled blue cheese salad dressing.

To create a thick, rich texture in cold soups, sauces, and salad dressing without adding too much fat, use buttermilk in place of some or all of the cream or oil used in your favorite recipe. A spoonful of low-fat sour cream further enriches the texture.

To make a luscious pumpkin pie, mix together 1 1/2 C. canned pumpkin, 2/3 C. buttermilk, 3 egg yolks, 1 C. firmly packed light brown sugar, 1 tsp. ground cinnamon, and 1/2 tsp. ground ginger. Beat 3 egg whites with 1/4 tsp. salt in a small bowl until soft peaks form, 2 to 3 minutes. Fold into the pumpkin mixture. Pour into an unbaked 9-inch pie shell and bake at 375°F until set, about 1 hour.

For quickbreads with a lighter crumb, use a combination of buttermilk and whole milk. Buttermilk works especially well in pancakes, cornbread, and banana bread.

To make fluffier, richer-tasting mashed potatoes, use buttermilk instead of plain milk.