Watercress Omelet

Watercress Omelet

2 eggs

4 egg whites

â…“ C. chopped chives or scallions

â…› cut chopped fresh dill

¼ tsp. salt

½ C. low-fat cottage cheese

½ C. chopped watercress

1 tablespoon freshly grated Parmesan cheese

1 T. fresh lemon juice (optional)

1 tsp. canola or other vegetable oil

 

Whisk together the eggs, egg whites, chives or scallions, dill and salt until evenly colored and foamy. In a separate bowl, combine the cottage cheese, watercress, Parmesan, and the lemon juice, and set aside.

Heat an 8- or 9-inch nonstick skillet or a well-seasoned cast-iron skillet or omelet pan on medium heat. Add the oil and swirl to cover the bottom of the skillet. Pour in the eggs, cover, and cook for about 10 minutes. When the edges of the omelet are firm, the bottom firm, and the center solid, immediately spoon the watercress mixture onto the middle of the omelet. Using a spatula, fold half of the omelet up and over the filling, cover, and reduce heat. After about 2 minutes, turn the omelet to brown the other side. When both sides are browned and the filling is hot, serve immediately. 

Golden-Topped Macaroni and Cheese Casserole

Golden-Topped Macaroni and Cheese Casserole

Golden-Topped Macaroni and Cheese12 oz. Elbow Macaroni
5 T. Butter, divided
3 T. Flour
3 C. Milk
2 tsp. Paprika
1 tsp. Dry Mustard
3 C. shredded Sharp Cheddar Cheese
1 C. shredded Colby Cheese
½ C. freshly grated Parmesan Cheese
12.5 oz. can petite cut Diced Tomatoes, drained
1 C. crushed Potato Chips
½ C. Cornflake Crumbs

Preheat oven to 350. Coat a shallow 2 quart baking dish with cooking spray. Cook the macaroni according to package directions. Drain about 1 minute before the pasta is completely cooked and rinse under cold water. Drain again and transfer to large bowl. Meanwhile heat a medium pot over medium high heat and melt 3 T. butter. Stir in flour and cook, stirring constantly with a wooden spoon until the flour just starts to turn light tan. Whisk in the milk, paprika and mustard. Cook, whisking constantly until mixture thickens, a few minutes. Reduce heat to low and stir in cheeses and cook, stirring, until melted. Pour cheese sauce over macaroni and toss until combined. Stir in tomatoes and spread the mixture in the baking dish. Melt the remaining butter in the microwave using a small glass bowl. Combine flakes and chips in a bowl and add the butter. Toss until moistened evenly the sprinkle over the macaroni. Bake until bubbling and the top is golden, 25-30 minutes. Remove from oven and let stand 10 minutes before serving.

Pork Chops with Pear and Ginger Sauce

Pork Chops with Pear and Ginger Sauce

Four 4-oz. boneless pork chops
Salt and pepper
2 tsp. canola oil
3 T. cider vinegar
2 T. sugar
2/3 C. dry white wine
1 C. reduced-sodium chicken broth
1 firm, ripe pear
1 1/2-inch-long piece fresh ginger
6 scallions
2 tsp. cornstarch

Season pork ( 1/2-inch thick, trimmed) with salt and freshly ground pepper. In large nonstick skillet over medium-high heat, heat oil. Add pork and cook until browned and just cooked through, 2- 3 minutes per side. Transfer to plate and keep warm. Add vinegar and sugar to pan; stir to dissolve sugar. Cook over medium-high heat until syrup turns dark amber, 10-20 seconds. Pour in wine (stand back, as caramel may sputter); bring to simmer, stirring. Add broth, pears (such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths) and ginger (peeled and cut into thin julienne strips — 1/4 C.); bring to simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add scallions (trimmed and sliced into 1/2-inch lengths); cook until pears are tender, about 2 minutes more. Mix cornstarch with 2 tsp. water. Add to pears; cook, stirring, until lightly thickened. Reduce heat to low and return pork and any accumulated juices to pan; turn to coat with sauce. Serve immediately.

Yield: 4 servings
Calories: 237
Fat: 5g
Fiber: 2g

Scallion Pancakes

Scallion Pancakes

½ tsp. dark sesame oil

7 tsp. canola or other vegetable oil

2 ¾ C. unbleached white flour

1 C. hot water

½ tsp. salt

½ tsp. baking powder

4 to 8 scallions, chopped (about ½ C.)

sprinkling of salt

vegetable oil for frying

 

In a small bowl, mix together the dark sesame oil and 4 tsp. of the canola or other vegetable oil. Set aside. In a mixing bowl, combine 2 ¼ C. of the flour, the hot water, salt, baking powder, and 2 tsp. of the canola oil. Stir until the dough comes together. Lightly dust a working surface with some of the remaining flour and knead for about 2 minutes, adding flour if the dough is too sticky. Cover the dough with the mixing bowl and allow it to rest for about 5 minutes. Divide the dough into 4 balls. With a rolling pin, roll out each ball into a circle about 10 inches across. Brush each circle with ¼ of the sesame oil mixture, top with ¼ of the chopped scallions, and sprinkle with salt. Roll each circle into a tight cylindrical rope, then coil the rope to form a flat spiral about 5 inches across. Flatten each spiral by hand, and then roll it into a think 8-inch pancake with a rolling pin, dusting with flour to prevent sticking. It’s okay if a few scallions escape from the dough. Heat a skillet on medium heat, add the remaining tsp. of canola oil, and swirl to coat the pan. Fry each of the 4 pancakes until brown and cooked through, 3 to 4 minutes per side, turning down the heat if the outside gets to brown too fast. Add a little more oil to the pan, if necessary, for frying. Cut each pancake into wedges and serve immediately. Leftover pancakes may be refrigerated for 3 or 4 days and then reheated in the toaster.

Mussel Saffron Soup

Mussel Saffron Soup

1 tsp. butter or stick margarine
1/2 C. minced shallots
1-1/2 C. dry white wine
1/4 C. minced fresh parsley
1/4 tsp. dried thyme
1/8 tsp. saffron threads, crushed
1 bay leaf
1 garlic clove, minced
50 mussels (about 2 lb.), scrubbed and debeared
2 C. clam juice
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 C. 2% reduced-fat milk
1/4 C. chopped fresh chervil or parsley

Melt butter in a large Dutch oven over medium-high heat. Add minced shallots, and sauté 3 minutes. Add the wine and next 5 ingredients (wine through garlic); bring to a boil. Add mussels. Cover and cook 5 minutes or until the mussels open; discard any unopened shells. Strain the mussel mixture through a cheesecloth-lined sieve into a medium bowl, reserving cooking liquid. Reserve 12 shells with meat intact. Remove meat from the remaining shells. Chop meat and add to pan; discard shells. Add reserved cooking liquid, clam juice, black pepper, and red pepper; bring to a boil. Reduce heat, and simmer for 5 minutes. Stir in the milk, and cook 1 minute or until soup is thoroughly heated. Pour soup into serving bowls. Top with reserved mussels and chervil. Yield: 4 servings (serving size: 1-1/4 C. soup, 3 mussels, and 1 T. chervil).

Yield: 4 servings
Calories: 205
Fat: 4.5g
Fiber: .2g

Spinach & Pecan Stuffed Chicken Breasts

Spinach & Pecan Stuffed Chicken Breasts

1 oz. dried porcini mushrooms
1/2 C. sun-dried tomatoes (dry-packed, not in oil)
2 C. boiling water
8 skinless, boneless chicken breast halves (about 6 oz. each)
1 medium onion, finely chopped (about 1 1/2 C.)
2 cloves garlic, minced
1 T. olive oil
8 C. baby spinach leaves (about 1 lb.), washed
Black pepper to taste
Salt to taste
1 C. pecans, chopped
2 T. fresh rosemary, chopped

Place mushrooms, tomatoes, and water in a bowl, cover, and let soak for about 15 minutes. Remove mushrooms and tomatoes from liquid and squeeze dry. Coarsely chop the mushrooms and tomatoes and set aside. Liquid can be strained and used for a pan sauce, if desired. To flatten chicken breasts halves, place each in between two pieces of plastic wrap and set on a cutting board. Lb. with the flat end of a mallet to flatten each to 1/4 -inch thickness. Keep chicken in plastic until ready to roll. In a large nonstick saucepan, heat olive oil on medium-high heat and cook onions and garlic, stirring constantly, until soft, 4 to 5 minutes. Add half of the spinach leaves and stir until slightly wilted. Add remaining spinach and 2 T. of water. Stir a few times then cover pan to let spinach steam, about 3 minutes. Uncover and stir in mushrooms, tomatoes, pecans, black pepper, salt, and rosemary and cook, stirring constantly, until all liquid, if any, is evaporated. Remove from heat and let cool slightly. Preheat oven to 375 degrees F. Unwrap chicken breast halves. Evenly divide spinach mixture among chicken pieces, spreading it in the center of each piece. Roll each piece of chicken into a log and transfer seam-side down to a medium-sized baking dish, arranging stuffed chicken breasts side by side. Cover dish with foil and bake 25 to 30 minutes or until internal temperature is 160 degrees F. Let rest for 10-15 minutes. To serve, use tongs or a spatula to carefully transfer from baking dish to plate.

Yield: 8 servings
Calories: 413
Fat: 18g
Fiber: 5g

Spicy Szechuan Noodles

Spicy Szechuan Noodles

½ lb. whole-wheat spaghetti, soba (buckwheat) noodles, or linguini

¼ C. peanut butter (or a mixture of peanut butter and tahini)

¼ C. warm water

3 T. tamari soy sauce

2 T. wine vinegar (preferably rice wine vinegar)

1 T. dark sesame oil

1 tsp. hot chili oil

2 C. fresh mung bean sprouts

1 cucumber, peeled, cut lengthwise, seeded, and cut into crescent slices

Chopped scallions

Toasted sesame seeds

 

Cook the pasta al dente in salted water. Drain it and rinse with cold water. Mix the peanut butter, warm water, soy sauce, vinegar, and oils. Toss the noodles with the bean sprouts, cucumbers, and sauce. Top with chopped scallions and/or toasted sesame seeds, if desired. This dish is most flavorful served at room temperature.  Spicy Szechuan Noodles are attractive served on crisp leaves of romaine. We usually serve it with steamed or blanched carrots and broccoli marinated in a ginger, soy sauce, sesame oil and vinegar dressing.

Creamed Swiss Chard with Bacon

Creamed Swiss Chard with Bacon

1 large bunch mixed white and yellow swiss chard

2 slices thick cut bacon, chopped

3 garlic cloves, minced

2 T. butter

2 T. flour

1 c. whole milk

Salt, pepper, nutmeg

 

Bring a large pot of water to a boil.  Cut the center stems from the swiss chard leaves, and slice into 1/4-1/2 inch pieces.  Coarsely chop leaves. Add stems to boiling water and boil for 7 minutes.  Add leaves and boil for an addition 4-5 minutes.  Drain chard, pressing with the back of a spoon to expel as much liquid as possible. Transfer to cutting board and chop into bite size or smaller pieces.  Return emptied pot to the stove and adjust heat to medium high.  Add bacon and saute until almost crisp.  Add garlic and cook for about 1-2 minutes.  Add chopped chard and stir to evenly mix.  Remove from heat. Make Béchamel:  In a small saucepan, melt butter and add flour.  Mix with a fork break up any chunks and blend until smooth.  Once mixture starts bubbling, cook for 2 minutes, then add milk, whisking until smooth.  Cook until mixture thickens enough to coat the back of a spoon.  Remove from heat.  Drizzle enough béchamel sauce over the chard mixture so that it is well coated, but not so much that the chard is swimming in sauce.  Add salt, pepper, and nutmeg to taste, and enjoy!

Roasted Brussels Sprouts With Pearl Onions and Fresh Thyme

Roasted Brussels Sprouts With Pearl Onions and Fresh Thyme

1 T. olive oil
2 pints (about 1½ lbs total) small Brussels sprouts, trimmed
1 bag (8 oz) frozen small pearl onions, thawed
1 1/2 to 2 C. reduced-sodium chicken broth
1 T. fresh thyme leaves
Salt and pepper

Preheat oven to 350°F. Warm oil in large, heavy, ovenproof skillet over medium heat. Add sprouts; cook 5 minutes, stirring, until slightly golden. Add onions; cook 2 minutes, stirring, until golden. Pour broth into skillet to reach halfway up side of vegetables. Stir in thyme, salt, and pepper. Bring broth to a simmer; transfer pan to oven. Roast 15 to 20 minutes, until a sharp knife easily slides through a sprout. Transfer to serving bowl; serve hot.

Yield: 8 servings
Calories: 70
Fat: 2g
Fiber: 4g

Dark Chocolate Pots de Crème

Dark Chocolate Pots de Crème

4 oz. bittersweet chocolate, finely chopped
1/2 C. fat-free milk
1/2 C. fat-free half-and-half
1 tsp. instant espresso powder (or 1 T. very strong brewed coffee)
4 large egg yolks
3 T. Splenda® or sugar substitute
Pinch salt
Fresh raspberries

Preheat oven to 300°F. Place chopped chocolate in a medium bowl. In small, heavy saucepan, bring milk, half-and-half, and espresso powder just to a simmer. Remove from heat; pour mixture over chocolate. Whisk until chocolate melts and mixture is smooth. In separate medium bowl, whisk yolks, sugar substitute, and salt. Add chocolate mixture in a steady stream, whisking constantly. Pour mixture through a fine mesh strainer into a large glass measuring cup. Line bottom of a baking pan (large enough to hold 4 custard C.) with a folded kitchen towel. Divide custard among 4 custard cups; arrange cups on towel. Add enough hot tap water to baking pan to come halfway up sides of cups. Tightly cover entire pan with foil. Bake 30 minutes, until custards are set around edges but still slightly wobbly in center. Remove cups from water bath. Cool, then cover with plastic wrap and refrigerate until cold. Serve cold, garnished with raspberries, and whipped topping, if desired.

Yield: 4 servings
Calories: 229
Fat: 17g
Fiber: 2g

Oatmeal Pancakes

Oatmeal Pancakes

2 C. quick cooking oatmeal

2 C. buttermilk

2 large eggs

1 T. honey

2 T. vegetable oil

1/2 C. flour

1/2 tsp. cinnamon

2 T. sugar

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

 

Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.  Lightly oil a non-stick pan or griddle. Pour batter in 1/4 C. increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

Spicy Szechwan Baked Chicken

Spicy Szechwan Baked Chicken

1 1/2 T. szechwan peppercorns, toasted
1/8 tsp. dried red pepper, crushed
1 1/2 T. coriandor seed, toasted
1/2 tsp. coarse salt
1/2 C. cilantro, fresh
1/4 C. parsley, fresh
2 tsp. lemon or orange zest
4 cloves garlic, large, chopped
3 shallots, large, chopped
2 tsp. dark sesame oil
1 tsp. vegetable oil
4 T. soy sauce or tamari, reduced-sodium kind
4 chicken breasts, skinned and boned (about 1 1/2 lb.)

Preheat the oven to 350 F. In the bowl of a food processor fitted with the metal blade, combine the peppercorns, red pepper, coriander and salt and process for 30 seconds. Scrape down the sides, add the cilantro, zest, garlic, shallots and sesame oil and continue processing for 30 seconds more. Scrape into a small bowl. In another small bowl, whisk together the vegetable oil and soy sauce. Dip the chicken breasts in the soy mixture. Place on a baking sheet lightly coated with cooking spray. Spread the herb mixture evenly on the chicken to cover completely. Marinate for 30 minutes 30 minutes. Bake for 15 to 20 minutes, or until done throughout. Serve hot or warm.

Yield: 4 servings
Calories: 249
Fat: 6g
Fiber: 0g

Scallops Tandoori Style

Scallops Tandoori Style

3/4 C.plain low-fat yogurt
3 T. lime juice, or lemon juice
1 clove garlic, minced
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cumin
1/4 tsp. turmeric
1/4 tsp. curry powder
1 lb. large sea scallops, fresh or thawed
1 tsp. vegetable oil
Paprika,to taste

In a non-metallic bowl, combine all ingredients except oil and paprika. Mix well to coat scallops evenly. Cover and refrigerate at least 2 hours. (Turn scallops occasionally.) Preheat broiler or start barbecue. Thread scallops on skewers and brush lightly with oil. Sprinkle with paprika. Broil or barbecue about 4 inches from heat source in preheated grill, turning frequently, about 8 to 10 minutes.

Yield: 4 servings
Calories: 144
Fat: 2.8g
Fiber: 0g

Grilled Chipotle Falafel

Grilled Chipotle Falafel

2 cloves garlic, quartered

1/4 C. coarsely chopped fresh cilantro

1/4 C. coarsely chopped fresh flat-leaf parsley or mint

1 15 oz can chickpeas, drained and rinsed

1/2 C. plain coarse bread crumbs

1 to 2 T. freshly squeezed lemon juice

1 tsp. baking powder

1 tsp. ground cumin

1/2 tsp. kosher salt

1 to 2 chipotle peppers in adobo sauce, minced

Coarsely ground black pepper to taste

Olive oil for brushing

 

4 pita breads

Tomato, thinly sliced

Red onions, thinly sliced

Parsley

Tzatziki (you can buy this already prepared or make your own)

 

Place garlic, cilantro, parsley or mint, chickpeas, and bread crumbs in the bowl of a food processor. Pulse a few times to chop and blend ingredients.  Sprinkle 1 T. lemon juice over chickpea mixture and pulse a few more times. Sprinkle baking powder, cumin, salt, chipotles, and black pepper over mixture and pulse until the chickpea mixture reaches a workable paste-like consistency. Add an additional T. of lemon juice if it seems very dry.  Preheat the panini grill to medium-high heat (375 degrees).  Using a large T., scoop balls of dough into your palms and form them into patties. Set aside on work surface while you form the remaining mixture. Brush olive oil onto the bottom grate of the panini grill. Place falafel patties onto the grill and brush more olive oil directly onto the patties. Close the lid so that the upper grate is touching the patties without compressing them. Grill for 7-9 minutes until the patties are crispy on the outside and grill marks appear. Serve in pita bread with tomatoes, red onions, parsley and tzatziki.

Barley, Grilled Pepper, and Black Bean Salad

Barley, Grilled Pepper, and Black Bean Salad

1/2 C. pearl barley
1 1/2 C. reduced-sodium chicken broth
1 medium red bell pepper
1 can (15 oz.) black beans, drained and rinsed
2 beefsteak tomatoes, chopped
3 scallions (white and light green parts), thinly sliced
1 T. minced jalapeno pepper
1 T. extra-virgin olive oil
5 T. fresh lime juice
1 tsp. ground cumin
1/4 C. finely chopped fresh cilantro or parsley
Salt and black pepper

Combine barley and broth in medium saucepan over high heat. Bring to a boil; reduce heat, cover, and simmer 35 minutes, until barley is tender and broth absorbed. Uncover; let cool. Place pepper over gas flame or under broiler until charred on all sides. Enclose in paper bag and let stand 10 minutes. Peel off blackened skin. Seed and dice pepper. In large bowl, combine barley, bell pepper, beans, tomatoes, scallions, jalapeno, oil, lime juice, cumin, and cilantro or parsley. Season with salt and pepper to taste. Serve warm or at room temperature.

Yield: 6 servings
Calories: 230
Fat: 5g
Fiber: 11g

Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

1/2 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. salt
1/2 lb. chicken breast tenders
1/4 C. cilantro sprigs
2 T. parsley sprigs
2 T. blanched slivered almonds
1/2 clove garlic
1/2 serrano chile pepper, seeded (wear plastic gloves when handling)
1/16 tsp. salt
1 T. lime juice
1 T. extra-virgin olive oil
1 T. water
Sprig cilantro, for garnish

Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. In a small cup, combine the chili powder, cumin, and salt. Cut two 1/2″-deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes. In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container, until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve. Place the chicken on the prepared rack and grill or broil 6″ from the heat, turning several times, for 15 minutes or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish with the cilantro.

Yield: 2 servings
Calories: 248
Fat: 13g
Fiber: 1g

Sage and Herb Whole Wheat Stuffing

Sage and Herb Whole Wheat Stuffing

12 slices stale whole wheat bread
1 medium onion, finely chopped
1 C. finely chopped celery (include leaves)
1 tsp dried sage
3/4 tsp dried thyme
3/4 tsp dried marjoram
1/4 tsp ground black pepper
2 egg whites, lightly beaten (optional)
2/3 C. chicken broth or Butter Buds liquid

Take 8 of the 12 slices of bread and tear them into small pieces. Place the pieces in a food processor or blender and process into coarse crumbs. Measure the crumbs. There should be 4 C. (Adjust the amount if necessary.) Place the bread crumbs and cubes in a large bowl, and add all of the remaining ingredients except for the chicken broth. Toss to mix well. Slowly add the broth as you continue tossing. Coat a 2-quart casserole dish with nonstick cooking spray. loosely spoon the stuffing into the dish, and bake uncovered at 325 degrees for 45 minutes to an hour, or until
heated through and lightly browned on top. Serve hot.

Yield: 12 servings
Serving Size: 1/2 C.

Calories: 92
Fat: 1g
Fiber: 2.5g

Romaine Salad with Pita Crisps and Sesame

Romaine Salad with Pita Crisps and Sesame

2 whole-wheat pitas (6″ diameter)
1/2 tsp. dried oregano, divided
3 T. pine nuts
2 tsp. sesame seeds
2 T. extra-virgin olive oil
5 tsp. fresh lemon juice
1 small garlic clove, crushed through a press
1/8 tsp. ground paprika
1/4 tsp. salt
6 C. sliced romaine lettuce
1 C. chopped red and green bell peppers
1 C. whole small radishes
1 C. cucumber chunks
1/2 C. coarsely chopped fresh flat-leaf parsley
3 green onions, whites sliced 1/2″ thick and greens sliced 1″ thick

Preheat the oven to 425°F. Split the pitas in half to form circles. Place the rounds rough side up on a baking sheet and sprinkle with 1/4 tsp. oregano. Place the pine nuts and sesame seeds in a small baking pan or ovenproof skillet. Bake the pitas for 5 minutes, without turning, until crisp and toasted. Bake the pine nuts and sesame seeds for 10 minutes, stirring twice, until browned. Remove from the oven. Leave the pitas on the baking sheet. Tip the nuts and seeds into a bowl. Let both cool. When the pitas are cooled, break into rough 1″ chunks. In the bottom of a large salad bowl, use a fork to mix the oil, lemon juice, garlic, paprika, salt, and the remaining 1/4 tsp. oregano. Add the romaine, bell peppers, radishes, cucumber, parsley, and green onions. Toss to mix well. Add the toasted pitas and the pine nuts and sesame seeds; toss again.

Yield: 6 servings
Calories: 154
Fat: 8g
Fiber: 4g

Savory New Potatoes and Shallots

Savory New Potatoes and Shallots

2 1/2 lb. new potatoes
3/4 lb. shallots, peeled and halved
2 T. vegetable oil
1 T. balsamic vinegar
1/2 tsp. ground black pepper
1/2 tsp. salt

Heat oven to 425 degrees F. Place potatoes in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat. Cook just until slightly tender — about 10 minutes. Drain completely and let cool 5 minutes. In a large bowl, combine potatoes, shallots, oil, vinegar, pepper, and salt. Transfer vegetables to a large baking pan. Roast until fork-tender and golden brown — 20 to 30 minutes. Serve.

Yield: 8 servings
Calories: 214
Fat: 4g
Fiber: 3g

Roasted New Potatoes

Roasted New Potatoes

1 1/2 lb. small new potatoes (scrubbed)
3 cloves garlic (thinly sliced)
2 T. olive oil or canola oil
1/2 tsp. crumbled rosemary (optional)

Preheat the oven to 400°F. In a large bowl, combine the potatoes with the garlic, oil, and rosemary, if using. Transfer to a roasting pan and roast about 45 minutes or until golden and cooked through.

Yield: 8 servings
Calories: 219
Fat: 8g
Fiber: 6g

Bleu Cheese Herb Butter with Walnuts

Bleu Cheese Herb Butter with Walnuts

1/2 lb. Butter, unsalted, softened

1 T. chives, fresh, chopped

1 T. thyme leaves, fresh, chopped

1 tsp. garlic, fresh, minced

1/4 tsp. black pepper, fresh, ground

1/4 C. bleu cheese crumbles (recommend Maytag)

3 T. walnuts, toasted, chopped

 

In a mixer, whip butter at medium speed until smooth and light and add in chives, thyme, garlic and pepper to butter. Beat until combined, about 5 minutes. Stir in bleu cheese and walnuts and beat for 1 minutes until well combined. Remove butter from bowl and spoon onto parchment paper. Roll into a log, using edge of backing sheet to form a tight log. Chill for 2 hours before serving.   Excellent on a grilled steak.

Midnight Martini

Midnight Martini

1 C. brewed espresso, chilled

3/4 C. vodka

1/2 C. Paula’s Texas Orange (or another orange liqueur)

1/2 C. Kahlua

1 C. ice

Sliced blood oranges

 

Place ice in a cocktail pitcher and pour espresso, vodka, orange liqueur, and Kahlua over it; stir to combine and continue stirring for several seconds to chill the mixture; pour into four martini glasses while straining out the ice, and garnish each with a slice of blood orange.

Broiled Salmon with Mustard Dill Sauce

Broiled Salmon with Mustard Dill Sauce

2 1/2-to-3 lb. salmon fillet

soy sauce for rubbing the salmon

fresh bay leaves and thyme sprigs for garnish if desired

1/2 C. coarse-grained mustard

1/4 C. water

1/2 C. heavy cream

1/4 C. olive oil

4 tsp. sugar

1/2 C. chopped fresh dill, or to taste

 

In a bowl combine well all ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.  Preheat broiler.

Rinse salmon and pat dry. Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce. Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through. Transfer salmon to a platter and garnish with herbs.  Serve salmon warm or at room temperature with mustard dill sauce.

Teriyaki Chicken

Teriyaki Chicken

1 lb. of chicken pieces still on the bone

1/2 cup brown sugar (you can substitute white, but brown sugar gives it great color and depth of flavor)

1/2 cup soy sauce

1/2 cup water

1 tablespoon grated fresh ginger (or 1 tsp. ground ginger)

2 cloves garlic, minced

1 tablespoon oyster sauce

 

In a large saucepan combine sugar, water, soy sauce, grated ginger, garlic and oyster sauce. Mix well, and then add the cleaned chicken pieces (if you use larger pieces, like chicken-breast in bone, you will want to increase the cook time by a few minutes to make sure the chicken is cooked through).

Heat on high until it boils. Reduce heat to medium and let simmer for 30 minutes covered. Remove from heat and serve

Marinated Beets & Onions with Shallot-Poppy Seed Dressing

Marinated Beets & Onions with Shallot-Poppy Seed Dressing

1-2 T. Olive Oil

1 1/2 – 2 lb. Beets, trimmed

1/3 C. Fruit Flavored Vinegar (or white wine vinegar mixed with 1 T. Fruit juice)

1 T. Honey

1 tsp. Dijon Mustard

2 Shallots, finely minced

1/2 C. EVOO

1 T. Poppy Seeds

1 T. minced Chives

1 tsp. Lemon Zest (or 1 T. minced fresh Lemon Verbena or Lemon Balm)

Salt and Pepper

1 Red Onion, thinly sliced

Salad Greens for lining platter

Minced Chives or Hive Blossom Petals for Garnish

 

Preheat oven to 375.  Coat a large baking dish with olive oil and rub excess oil on beets, adding beets to dish.  Add enough water to just cover the bottom of the dish.   Cover with foil and bake in preheated oven until beets are tender when pierced with a knife, about an hour for large beets.  Remove from oven, uncover and let cool.  In large mixing bowl combine vinegar, honey mustard and shallots.  Slowly whisk in olive oil to make an emulsion.  Whisk in poppy seeds, chives, zest and salt and pepper to taste.  Add onion and toss well.  Let stand until beets are cool.    Carefully peel cooled beets; cut into 1/4” thick slices.  Gently toss beets with onions.  Cover bowl with plastic wrap and chill at least 2 hours before serving.  To serve, line a shallow bowl with salad greens.  Spoon beet salad in center of prepared dish.  Sprinkle with minced chives or chive blossoms and serve.

Watercress Salad with Raspberries & Red Onions

Watercress Salad with Raspberries & Red Onions

3 T. Balsamic Vinegar

1 T. Rich Raspberry or Black Raspberry Vinegar

1 tsp. Dijon Mustard

1/3 C. EVOO

3 bunches Watercress, thick stems discarded

1 large Red Onion, thinly sliced and separated into rings

1 pint fresh Raspberries

1 T. minced Fennel Fronds

Salt and Pepper

 

In large salad bowl combine vinegars with mustard.  Gradually add olive oil, whisking vigorously to make a thick emulsion.  Add watercress, onion rings and raspberries.  Season with fennel, salt and pepper.  Toss gently and serve on chilled plates.

Crumpets

Crumpets

1.25 C. flour

1/2 C. milk

1 tsp. instant yeast (referred to as bread machine yeast at my grocery store)

1/2 tsp. sugar

1/2 tsp. salt

3 T. water, room temperature, divided

1/4 tsp. baking soda

1 tsp. butter

 

Mix up the flour, milk, yeast, sugar and salt. Add 1 T. water; beat slowly for a bit, then on medium until totally smooth. Cover and let sit for an hour. Dissolve the baking soda with the 2 T. water and add to batter, stirring to combine. Put the batter aside, again, for a half hour. At this juncture, it will be poofy and bubbly and thick. Butter your crumpet rings/cookie cutters WELL, especially if you are using shapier cookie cutters. Heat pan to medium, grease with butter, place the cookie cutters in and spread batter into them about 2/3 of the way in. Don’t waste too much time trying to account for the little details of the cookie cutters, as those things are cooking and you want to be able to flip them all about the same time. Once the bottom is browned, pop the crumpets out of their shapes and flip. Continue to cook until the new bottom is browned and cool on a rack. Toast. Butter. Top. Eat with tea and a nod across the pond.

Raspberry Pork Chops

Raspberry Pork Chops

4 boneless pork loin chops

Salt and pepper

3 T. butter

1 T. olive oil

3/4 C. seedless raspberry jam

1/2 C. orange juice

3 T. white wine vinegar

4 sprigs fresh thyme

Fresh raspberries

 

Season pork chops with salt and pepper on both sides. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 6 minutes on each side, turning once. You can also grill the pork chops. Remove from heat and keep covered with foil.  In the same skillet you cooked the pork chops or in a sauce pan if you grilled the pork chops, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).  If sauce is too thick add a little water or chicken broth. Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme and fresh raspberries. Great with wild rice.

Strip Steaks with Mango-Peach Salsa

Strip Steaks with Mango-Peach Salsa

1/4 C. chopped red bell peppers

2 tsp. sliced jalapeno pepper

1 tsp. fresh ginger root , grated or finely chopped (or 1/4 tsp. ground ginger)

1/4 C. Preserves, peach

1 T. fresh lime juice

1 fresh mango , peeled, pitted, and chopped

4 serving Beef, sirloin strip steak, raw, select, 1/8″ trim (1 pound)

1 tsp. Caribbean jerk seasoning (up to 2 tsp., to your taste)

 

In a medium bowl, mix bell pepper, chilies and ginger root. Stir in preserves, lime juice, and mango.  Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes, turning once until desired doneness. Serve with salsa mixture.

Hearty Ham Stew

Hearty Ham Stew

2 C. cubed HORMEL® CURE 81® Half Ham

1 (16-ounce) package frozen stewed vegetables

1 (10-ounce) can cream of celery soup

2 C. milk

8 ounces pasteurized processed cheese spread

 

In large saucepan, prepare frozen stew vegetables according to package directions. Add the cubed ham and cook covered for 5 minutes. Drain water, stir in soup, milk and cheese. Heat through.

Pirate Steak

Pirate Steak

1 (12 ounce) can beer

1/2 C. chili sauce

1/4 C. salad oil

2 T. soy sauce

1 T. dijon-style mustard

1/2 tsp. red pepper sauce

1/8 tsp. liquid smoke flavoring

1/2 C. onion, coarsely chopped

2 garlic cloves, crushed

3 lbs beef sirloin steaks, 1 1/2-2 inches thick

1 tsp. salt

1/2 tsp. pepper

 

Mix all ingredients in a saucepan, except steak, salt and pepper; simmer 30 minutes. Brush meat with sauce. Place steak on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce.

Saucy Strip Steak

Saucy Strip Steak

2/3 C. orange marmalade

2 T. butter

1 tsp. fresh rosemary

32 ounces beef loin steaks (1 inch thick)

 

In a small saucepan, combine marmalade, butter and rosemary. Cook and stir over low heat until butter is melted and mixture is heated through. Set aside. Sprinkle both sides of each steak with salt and ground black pepper. Place steaks on the rack of an uncovered grill (or George Forman Grill at 350 directly over medium coals. Grill until desired doneness, turning once halfway through grilling and brushing with the marmalade mixture during the last 2 minutes of grilling. Allow 11 to 15 minutes for medium-rare (145) or 14 to 18 minutes for medium doneness (160). Transfer steaks to a serving platter. Spoon any remaining marmalde mixture over steaks.

Sausage Cavatelli Skillet

Sausage Cavatelli Skillet

1 ½ C. dried Cavatelli

1 lb. bulk Italian Sausage

1 Green Bell Pepper, chopped

20oz. Jar Spaghetti Sauce with Mushrooms

1 C. shredded Mozzarella Cheese

 

Cook pasta according to package directions.  Meanwhile, in large skillet, cook sausage and pepper until meat is brown.  Drain off fat.  Stir spaghetti sauce into meat mixture; cook about 2 minutes or until heated through.  Stir in drained cavatelli.  Sprinkle with cheese.  Cover and cook another couple minutes until cheese melts.

Vegetable Fried Rice

Vegetable Fried Rice

1 egg 

2 T. chicken broth or water 

1 1/2 tsp. soy sauce 

1 tsp. toasted sesame oil 

2 tsp. canola oil 

1/3 C. finely chopped onion 

1/3 C. shredded carrots 

1/3 C. frozen baby peas 

1 1/2 C. cold cooked brown rice 

 

In a small bowl, combine the egg, broth or water, soy sauce, and sesame oil. Beat with a fork until smooth. Set aside. Set a nonstick skillet over high heat for 1 minute. Add the canola oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the onion, carrots, and peas. Toss. Reduce the heat to medium-high. Cook, tossing occasionally, for 1 minute, or until sizzling. Add the rice. Toss and cook for 1 minute, or until sizzling. Reduce the heat to medium. Scrape the rice mixture to the sides of the pan. Pour the egg mixture into the well. Cook, stirring the egg mixture into the rice mixture, for 1 to 2 minutes, or until the eggs are cooked.

 

Yield: 4 servings

Calories: 152

Fat: 6g

Fiber: 2g

Ginger Noodle Bowl

Ginger Noodle Bowl

2 C. dried Chinese egg noodles or fine egg noodles (4 ounces)

1/4 tsp. ground ginger

1/3 C. bottled stir-fry sauce

1 C. fresh sugar snap peas or pea pods, tips and stems removed and cut up

1 C. sliced fresh shiitake mushrooms

1 small red sweet pepper, cut into bite-size strips

2 tsp. peanut oil or cooking oil

5 ounces cooked chicken breast, cut into strips (about 1 C.)

2 T. broken cashews

 

Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.  In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through.

Bail-Out Beef Stroganoff

Bail-Out Beef Stroganoff

3 C. of dried wide noodles

3 C. of broccoli florets (I bought fresh, but you could probably use frozen)

1/4 C. of light sour cream

1/2 tsp. of fresh dill

1 pound beef ribeye steak

1 small onion, diced

1 clove of minced garlic

1 T. of cooking oil

4 tsp. of all-purpose flour

1/2 tsp. of ground black pepper

1 can of beef broth

3 T. of tomato paste

1 tsp. Worcestershire sauce

 

Cook noodles according to package directions, adding in broccoli for the last five minutes of cooking. Drain well. Return pasta to hot pan; cover to keep warm. Meanwhile, in a small serving bowl, combine dill and sour cream; stir together and chill until serving time. Trim fat from beef and cut into bite-sized pieces. In a large skillet, heat the cooking oil and cook half of the beef, the onion, and the garlic until onion is tender and beef is desired doneness. Remove from skillet. Add remaining beef to skillet; cook and stir until beef is desired doneness. Return all of the beef to skillet; sprinkle flour and pepper over beef. Stir to coat. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Divide noodle-broccoli mixture among plates and top with beef mixture. Top with sour cream, if desired.

Individual Sicilian Meat Loaves

Individual Sicilian Meat Loaves

1 beaten egg

1 14-ounce jar garlic and onion pasta sauce (1-3/4 C.)

1/4 C. seasoned fine dry bread crumbs

1/4 tsp. salt

1/4 tsp. black pepper

12 ounces ground beef

2 ounces mozzarella cheese

4 thin slices prosciutto or cooked ham (about 2 ounces)

1 9-ounce package refrigerated plain or spinach fettuccine

 

Preheat oven to 400 degrees F. In a medium bowl beat egg with a whisk. Stir in 1/4 C. of the pasta sauce, the fine dry bread crumbs, salt, and pepper. Add ground beef; mix well.  Cut mozzarella cheese into four logs, each measuring approximately 2 1/4×3/4×1/2 inches. Wrap a slice of prosciutto or ham around each cheese log. Shape one-fourth of the ground beef mixture around each cheese log to form a loaf. Flatten each meat loaf to 1-1/2 inch thickness. Place the four meat loaves in a shallow baking pan.  Bake loaves about 20 minutes or until meat is done (160 degrees F).*  Meanwhile, cook pasta according to package directions. In a small saucepan heat remaining pasta sauce over medium heat until bubbly.  Arrange meat loaves over hot cooked pasta. Spoon sauce over top. Makes 4 servings.  *NOTE: The internal color of a meat loaf is not a reliable doneness indicator. A beef or pork loaf cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meat loaf, insert an instant-read thermometer into the center of the loaf.

Reuben Quesadillas

Reuben Quesadillas

1/2 sweet onion, like Vidalia, halved and thinly sliced (about 1 1/2 C.)

2 T. cooking oil 

1 C. sauerkraut, drained

1 tsp. caraway seed

4 (10 inch)  flour tortillas

1/4 C. bottled thousand island dressing

8 ounces thinly sliced corned beef, cut into strips

1 C. shredded swiss cheese (4 oz.)

 

Preheat oven to 375. In a medium skillet cook onion in 1 T. of oil until tender. Add sauerkraut and 1/2 tsp. of the caraway seed; cook for 2-3 minutes or until any liquid is evaporated. Brush some of the remaining oil onto 2 of the tortillas. Place, oiled side down, on two large pizza pans or baking sheets. Spread salad dressing onto tortillas. Top with corned beef, onion mixture, and swiss cheese. Top with remaining tortillas. Brush with remaining oil; sprinkle with remaining caraway seed. Bake about 10 minutes or until cheese is melted. Cut into wedges to serve.

Red Beans and Orzo

Red Beans and Orzo

2 ¾ C. chicken or vegetable broth

1 1/3 C. orzo pasta

¼ C. finely chopped onion

1 tsp. Herbs de Provence or Italian dried seasoning, crushed

1 15 oz can red kidney beans, rinsed and drained

1 oz Prosciutto or cooked ham, sliced in thin strips (about 1/3 C.)

2 tbs chopped fresh Italian flat-leaf parsley

Salt and pepper to taste

Shredded Parmagiano Reggiano or Pecorino Romano Cheese 

 

In a medium saucepan bring chicken broth to a boil.  Stir in orzo, onion and herbs de Provence. Reduce heat. Boil gently, uncovered for 10 to 15 minutes until orzo is just tender and liquid is almost absorbed. Stir frequently. (Use orzo package directions as a guide.)  Stir in beans, prosciutto and parsley. Heat through.   Spoon into individual bowls, Garnish with freshly grated cheese.

Hungarian Paprika Chicken

Hungarian Paprika Chicken

1 whole chicken, cut up (about 3 pounds)

2 medium onions, chopped

1 green bell pepper

½ red bell pepper

1 carrot, thinly chopped

1/2 C. heavy cream

1 C. of sour cream

4 T. of sweet paprika (read the first paragraph)

salt to taste

fresh chopped green parsley

6-7 whole black peppercorns

6 T. of olive oil

water

 

Put the olive oil in a medium size pan used for sautéing and sauté the onions until they turn limp and translucent; just a few minutes.  Add the chicken, sweet paprika, salt, and peppercorns and move the chicken around in the pan quickly and turn to make sure it gets coated well with the oil and seasonings. Don’t sauté the chicken, just make sure it gets coated with the seasonings.  After the chicken is coated add enough water to cover the chicken and simmer slowly over low heat. After it simmers 5 or 10 minutes, add the green pepper, red pepper and the carrot.   Continue to stir occasionally until the chicken is tender. If you need to you can add more water but keep it to a minimum. You don’t want to boil the chicken; it should turn out to be more like fried than boiled. Let it simmer for about 30 minutes or so.  After the 30 minutes don’t add any more liquids and let it continue to simmer 15 minutes more so that the liquid is mostly boiled away and there is about 1 ½ inches of the resulting sauce in the pan.   To the gravy in the pan, add the heavy cream and the sour cream and stir the mixture well. Top with the chopped parsley and your Chicken Paprika is ready to be served.