Garden Fresh Linguine

Garden Fresh Linguine

1 large zucchini, julienned (see method)

1 C. fresh basil, chopped

1/2 C. fresh parsley, chopped

4 large cloves garlic, minced

1 C. small cherry tomatoes, sliced in half

1 pckg. linguine

1/3 C. good quality olive oil

salt & pepper, to taste

sprinkling of fresh parmesan

 

The key to this dish’s visual appeal, is to julienne the zucchini (thin strips). It looks very nice paired with the linguine. I have a mandolin that will perform this task very nicely (and I wholly recommend one) but you can also use those handy-dandy julienne vegetable peelers. Lastly, you can pain-painstakingly cut the zucchini into very thin strips——turn on some music and pour yourself a glass of wine. Wait, maybe not while using a sharp object! Place a large pot of salted water on to boil. In a large saute pan, heat the olive oil until it just begins to shimmer. Add the garlic and saute only for a minute (don’t let it brown), add the zucchini strips and toss around in the olive oil, and lastly add the herbs. Turn off the heat and wait for pasta to finish. Note that the zucchini and the herbs are barely cooked—-rather, just heated to absorb the flavors of the garlic and herbs. The whole process probably takes only 3 minutes of heat. Drain the pasta, and if your saute pan is large enough, add it to the sauce and toss in the pan, adding salt & pepper. Alternatively, toss in a bowl. Sprinkle the tomatoes on top and shave some fresh Parmesan over the whole thing. Homemade seasoned bread crumbs would be a welcome addition to this pasta dish, as well. We enjoyed this pasta dish for dinner with a bean salad and fresh whole wheat rolls.

 

 

Ciabatta with Fresh Pesto and Ricotta Cheese

Ciabatta with Fresh Pesto and Ricotta Cheese

2 C. packed fresh basil leaves

1/4 C. freshly grated Parmesan cheese

3 T. pine nuts, toasted, cooled

3 medium garlic cloves, peeled

1/2 C. extra-virgin olive oil

1 loaf ciabatta or other crusty bread, thinly sliced

8 ounces fresh whole-milk ricotta or part-skim ricotta cheese

 

Combine basil leaves, Parmesan cheese, nuts and garlic in food processor fitted with the metal blade; pulse until leaves are finely minced. Add oil and pulse to blend, stopping to scrape down sides of bowl as needed. Transfer pesto to an airtight container and cover with thin layer of oil to keep it from browning. Store covered in refrigerator up to one week. Serve ciabatta in bread basket. Fill a shallow dish with pesto and drop spoonfuls of ricotta on top. Guest scoop of pesto and cheese and spread on bread.

Coconut Custard Brulee

Coconut Custard Brulee

1/3 C. confectioners’ sugar

1/4 C. cornstarch

2 1/2 C. canned light coconut milk

3 eggs, beaten

dash of salt

1 1/2 tsp. coconut extract

2 T. brown sugar

 

Coat the insides of six 1/2-C. heatproof custard C. or ramekins with vegetable oil spray. Place them on a tray and set aside. In a wide saucepan, combine the confectioners’ sugar and cornstarch. While whisking constantly, gradually add the coconut milk until the mixture is smooth. Pass through a fine sieve set over a bowl or large measuring C.. With a spatula, press any lumps of cornstarch or sugar through the sieve. Return the milk mixture to the pan. Add the eggs and salt. Whisk until smooth. Set over medium heat. Cook, whisking constantly, for 4 to 5 minutes, or until the mixture bubbles and thickens. Remove the saucepan from the heat, continuing to whisk rapidly to cool down the mixture. Stir in the extract. Transfer the custard to the reserved dishes. With the back of a small spoon, smooth the tops to flatten. Cover with plastic and refrigerate for at least 4 hours, or until cold. To serve the custards, preheat the broiler. Sprinkle the brown sugar evenly over the tops of the custards. Broil 6″ from the heat source for 1 to 2 minutes, or until the sugar is caramelized. Watch carefully so the sugar doesn’t burn.

 

Yield: 6 servings

Calories: 159

Fat: 2.5g

Fiber: 0g

Chicken Pesto Presto

Chicken Pesto Presto

4 plum tomatoes

1/2 C. shredded part-skim mozzarella cheese

2 T. grated Parmesan cheese

1 pound thinly sliced chicken breast cutlets (8 pieces)

1/4 tsp. salt

1/4 tsp. crushed red-pepper flakes

2 T. prepared pesto sauce

 

Preheat the broiler. Coat a rimmed baking sheet with olive oil cooking spray. Thinly slice the tomatoes lengthwise, discarding the core and the outside slices, to get 16 slices. Mix the mozzarella and Parmesan in a small bowl. Arrange the chicken cutlets on the prepared baking sheet. Sprinkle with the salt and red-pepper flakes, and spread each with equal amounts of pesto. Broil the chicken 2″ to 4″ from the heat for 5 minutes, or until no longer pink in the thickest part and the edges are lightly browned. Remove from the oven. Top each piece of chicken with 2 tomato slices, overlapping if necessary, and sprinkle evenly with the mixed cheeses. Broil for 1 to 2 minutes longer, just until the cheese is melted and the tomatoes are heated. Serve right away.

Farmer’s Lunch Sandwich

Farmer’s Lunch Sandwich

1 loaf crusty baguette or ciabatta

Whole grain mustard

Sharp cheddar cheese

Butter lettuce

2 hard, tart apples like granny smith or braeburn, very thinly sliced

2-3 T. lemon juice (from one lemon)

Shallot jam

 

Slice the baguette into four sections and slice the sections in half length-wise. Spread a little whole grain mustard on both halves. Smear a layer of onion jam on the bottom half. Toss the apple slices in a little lemon juice, and then add them to the sandwich. Add a few leaves of lettuce and then top with a layer of cheese. Press the sandwich closed. If not eating right away, wrap the sandwiches in a tight layer of wax paper. Keep them in a cool place – like a picnic hamper! – until you’re ready to eat them. They’ll be ok left unrefrigerated for several hours.

 

Cannoli Cream Napoleon

Cannoli Cream Napoleon

4 T. confectioners’ sugar

1 tsp. confectioners’ sugar for garnish

3 sheets frozen whole wheat or regular phyllo dough, thawed

vegetable oil in a spray bottle

1 1/2 C. part-skim ricotta cheese

2 tsp. grated orange peel

1/8 tsp. orange extract

1/4 C. natural pistachios, coarsely chopped

1 tsp. unsweetened cocoa powder (optional)

 

Preheat the oven to 375°F. Transfer 2 T. of the sugar to a small fine sieve, sifter, or dredger. On a work surface, lay out 1 sheet of dough so the shorter sides of the rectangle are left and right. Cut from top to bottom into 4 equal rectangles. Coat the top of 1 rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Stack a second small rectangle on top of the first. Coat the top of the second rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Repeat the procedure with the remaining 2 small rectangles. Spray and dust the top layer. Carefully transfer the pastry to a large nonstick baking sheet. Repeat cutting and layering with the remaining 2 whole sheets of phyllo dough to make 2 other layered pastries. Bake for about 7 minutes, or until crisp and browned. Let stand to cool. In a bowl, combine the ricotta, 2 T. sugar, orange peel, and extract. Stir with a wooden spoon until smooth. Place one of the reserved pastry on a rectangular serving plate or tray. Spread with half of the ricotta mixture. Sprinkle on half of the pistachios. Cover with the second pastry, the remainder of the ricotta mixture, and the remaining nuts. Top with the remaining pastry. In a small fine sieve, sifter, or dredger, combine the remaining 1 tsp. sugar with the cocoa powder, if using. Sift over the top of the Napoleon. Cut with a serrated knife.

 

Yield: 8 servings

Calories: 124

Fat: 6g

Fiber: 1g

Peaches in Warm Custard Sauce

Peaches in Warm Custard Sauce

3 ripe peaches, peeled (if desired) and sliced

1 tsp. brown sugar

1/2 tsp. ground cinnamon

3 T. confectioners’ sugar

1 1/2 T. all-purpose flour

1 egg

1 C. whole milk

2 tsp. vanilla extract

 

In a bowl, combine the peaches with the brown sugar and the cinnamon. Toss and set aside. In a saucepan, combine the confectioners’ sugar and flour. Whisk to mix. Break the egg into a small bowl. Beat with a fork until smooth. Add the milk and mix to combine. Whisking constantly, gradually add the milk mixture to the dry ingredients in the pan. Cook, whisking constantly, over medium-low heat for about 4 minutes, or until the mixture bubbles and thickens. Remove from the heat. Whisk in the vanilla. Spoon the peaches and juice in the bowl into 4 large goblets or glass dessert dishes. Spoon the cream sauce over the peaches. Serve right away.

 

Yield: 4 servings

Calories: 126

Fat: 3.5g

Fiber: 1g

Vegetable and Barley Ragout

Vegetable and Barley Ragout

1 T. olive oil, preferably extra virgin

1/2 C. chopped onion

8 ounces small brown mushrooms, halved

1 medium sweet potato, cut into 1″ chunks

1 1/2 tsp. minced fresh rosemary

1/2 tsp. dried thyme

1/2 tsp. salt

1/4 C. dry red wine (optional)

1 C. vegetable or chicken broth

1/2 C. quick-cooking barley

8 ounces broccoli florets, cut into marble-size pieces

1/4 tsp. ground black pepper

 

The rosemary may be replaced with 1 tsp. of crumbled dried rosemary. If not using wine, drizzle a little bit of balsamic vinegar on the ragout just before serving. The acid will heighten the flavor. The vegetable or chicken broth may be replaced with water.  Warm the oil in a large pot over medium-high heat. Add the onion, mushrooms, sweet potato, rosemary, thyme, and salt. Stir to mix. Cover and cook for about 5 minutes, stirring occasionally, until the mushrooms shrink and are glazed. Add the wine, if using. Cook for about 4 minutes, or until the liquid evaporates. Add the broth and barley. Cover and reduce the heat to medium-low. Simmer for about 10 minutes, or until the barley is tender. Meanwhile, place the broccoli in a medium skillet with enough water to come 1/2″ up the pan sides. Cover and cook over high heat for 2 to 3 minutes, or until the broccoli is crisp-tender. Drain and stir into the stew. Add the pepper. Cover and let stand for 5 minutes for the flavors to blend.

 

Yield: 4 servings

Calories: 194

Fat: 5g

Fiber: 8g

Louisiana Red Beans and Rice

Louisiana Red Beans and Rice

1 T. olive oil

1/2 C. chopped onion

1/2 C. chopped green bell pepper

1/2 C. chopped celery

2 tsp. minced garlic

1 tsp. dried thyme

1/4 tsp. salt

2 bay leaves

4 ounces turkey sausage links, cut into chunks

3 C. cooked red beans or canned red beans, rinsed and drained

1/2 C. chicken broth

Hot-pepper sauce

2 C. hot cooked instant brown rice

 

Set a large pot over medium-high heat. Add the oil. Heat for 30 seconds. Add the onion, pepper, celery, garlic, thyme, salt, and bay leaves. Cook, stirring occasionally, for 3 minutes, or until starting to soften. Scrape the vegetables to one side of the pan. Add the sausage to the empty side. Cook, stirring occasionally, for about 5 minutes, or until the sausage is lightly browned. Add the beans and broth. Cover and simmer over medium-low heat for about 15 minutes, or until the flavors blend. Remove and discard the bay leaves. Add up to 1 tsp. of hot-pepper sauce. Serve over the rice. Pass the hot-pepper sauce at the table.

 

Yield: 4 servings

Calories: 403

Fat: 9g

Fiber: 12g

Moroccan Chickpeas and Vegetables with Couscous

Moroccan Chickpeas and Vegetables with Couscous

1 T. olive oil, preferably extra virgin

1 C. 1/2″ cubed sweet potato

1/2 C. chopped onion

1/2 C. chopped bell pepper (any color)

1 1/2 tsp. ground cumin

1/4 tsp. salt

1 C. cooked chickpeas or canned chickpeas, rinsed and drained

1 C. chicken broth or water

1/2 C. frozen baby peas

1/2 C. whole wheat couscous

2 T. chopped fresh cilantro (optional)

Garlic chili sauce (optional)

 

Set a large skillet over medium-high heat for 1 minute. Add the oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the sweet potato, onion, pepper, cumin, and salt. Cook, stirring occasionally, for 2 minutes, or until the onion is sizzling. Add the chickpeas. Stir to coat with the seasonings. Add the broth or water and bring almost to a boil. Reduce the heat to a simmer. Cover and cook for 10 minutes, or until the sweet potatoes are tender. Add the peas. Bring the mixture to a boil. Add the couscous and stir. Turn off the heat, cover, and let stand for 10 minutes. Fluff the couscous with a fork. Serve, garnished with cilantro, if desired. Pass the garlic chili sauce at the table, if desired.

 

Yield: 4 servings

Calories: 215

Fat: 5g

Fiber: 8g

Sopa Seca (Mexican Rice)

Sopa Seca (Mexican Rice)

2 tsp. olive oil

1/2 tsp. minced garlic

1/2 C. chopped onion

1 large tomato, chopped

1 C. uncooked, converted rice

1 small green bell pepper, seeded and diced

1 – 13 oz. can chicken broth

dash of red pepper

1/2 tsp. oregano

1/2 tsp. salt

 

Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stiffing, until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. cover and bake for 20 minutes at 400 degrees.

Crab Bites

Crab Bites

3 oz Cream Cheese

1 can Crab, drained and picked through for shells

1/8 C. Cocktail Sauce

5 sheets Frozen Phyllo Dough – thawed

Melted Butter or Spray Oil

 

Soften cream cheese by microwaving for about 10 seconds. Combine cream cheese, crab and cocktail sauce; mix thoroughly. Lay out one sheet of phyllo dough, brush with butter or spray with oil, stack the next sheet on top, add butter/oil, continue on until all five sheets are stacked, do not butter/oil last sheet. Put the cheese/crab mixture onto the dough, spread it thinly across the entire sheet, stopping about an inch away from one (long) edge. Roll the dough into a tube (roll toward the empty edge), slightly moisten the empty edge with water to help it seal. Prepare a mini muffin tin by lightly buttering or spray oiling each C.. Cut roll into bite sized pieces (a serrated knife dipped into water works best for this) and place each bite into the C. up the muffin tin. Bake at 400 until top and sides are slightly browned (approx 15-20 minutes). Allow to cool slightly before turning out of muffin tin.

Simply Sour Cream Chicken Enchiladas

Simply Sour Cream Chicken Enchiladas

1 lb chicken breast, diced

1 medium onion, chopped

1 tablespoon vegetable oil

8 (8 inch) flour tortillas, softened

1 1/2 cups grated Monterey jack cheese or Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies

 

In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Chicken Fried Rice

Chicken Fried Rice

3 large eggs

Salt and freshly ground pepper

Vegetable oil for frying

4 boneless, skinless chicken breast halves, cut into thin strips

1 teaspoon sesame oil

1 large onion, finely chopped

2 garlic cloves, finely minced

4 cups cold, cooked rice

6 green (spring) onions, thinly sliced

2 tablespoons soy sauce

Additional sliced green onions for garnish

 

Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelet with half the beaten eggs. Turn on to a plate to cool (do not fold omelet). Repeat process with remaining beaten eggs. Place one omelet on top of the other, fold and coarsely chop. Set aside.  In a medium bowl, toss chicken strips with the sesame oil; salt and pepper to taste.  Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in diced cooked egg. If desired, garnish with additional sliced green onions.

Chicken Mix and Broth

Chicken Mix and Broth

11 lb. chicken (4 medium fryers) cut up or 12 to 14 whole boneless chicken breasts instead of fryers

4 qt. cold water

3 T parsley flakes

4 carrots, peeled and chopped

4 t salt

1/2 t pepper

2 t dried basil leaves

 

Combine all ingredients in a large pot or Dutch oven. Cover and cook over high heat until water boils. Simmer until chicken is tender about 1-1/2 hours. (Less time is required if you are using Chicken Breasts). Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers, with 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes 6 pints of Chicken Mix. Makes 6 pints of chicken broth.

Halibut Pesto Kebobs

Halibut Pesto Kebobs

1 Lb Halibut, cut into 1 inch pieces

1 C. Cherry Tomatoes

2 Bell Peppers cut into wedges

1/2 C. Pesto

 

 Place all the ingredients in a bowl and toss to combine. Preheat oven broiler or grill to high heat. Place vegetables and fish on skewers (if using wooden skewers soak in water for 30 minutes to avoid burning). Cook skewers under broiler or on grill for 5 minutes, turning halfway through. Serve.

Homemade Beefaroni

Homemade Beefaroni

 

1 lb. ground beef

2 14.5 oz cans tomato sauce

1/2 C. grated Parmesan cheese

1/4 C. water

1 T. sugar

1 t. each garlic powder, salt and Italian seasoning

1/4 t. black pepper

1 lb. cooked pasta (I used the new Barilla piccolini ziti, because of it’s closeness in shape to the traditional beefaroni noodles, but any shape would be fine.)

 

Brown ground beef in a sauce pan and drain. Stir in remaining ingredients, except the pasta. Simmer for about 10 minutes, to let the flavors combine. Stir in the pasta until coated. Enjoy!

Rustic Succotash

Rustic Succotash

3/4 C. butter

1/2 small onion, diced

1 bag frozen lima beans (I used the larger, fordhook lima beans)

1 t. salt

1/2 t. black pepper

1/4 t. crushed red pepper flakes

4 Roma tomatoes, cut into sixths

3 ears fresh corn, boiled for 5 minutes and quartered

 

In a large skillet, melt the butter. Add the onions and cook for 3-4 minutes. Add the lima beans and seasonings. Cook for 5 minutes, until beans are thawed and heated through. Add the tomatoes. Reduce heat to low and cook, stirring frequently, for 5 minutes, until the tomatoes just begin to give off some juice and cook down a bit. Add corn, stir to heat through. Remove from heat and serve hot or at room temperature.

Chinese Crock Pot Dinner

Chinese Crock Pot Dinner

1 lb. Chicken breasts cut into strips

1 large onion sliced

1 small green pepper sliced

1 can tomato sauce – (8 oz)

4 carrots sliced

3 T. brown sugar

1 T. vinegar

1 tsp. salt

2 tsp. Soy sauce

 

Cook chicken in a skillet with a small amount of oil until browned. Place all ingredients with pork in crock pot and cook on LOW for 6 to 8 hours. Serve with hot rice.

Pretzel Chicken Fingers

Pretzel Chicken Fingers

1 lb. chicken breasts pounded flat and cut into fingers

½ C. butter or margarine, melted

2 t. hot sauce

2 1/2 C. finely crushed pretzel crumbs

1 t. dried thyme

1 t. pepper

Canola oil for frying

 

In a shallow bowl, whisk together the melted butter or margarine and hot sauce. In a second shallow bowl, mix pretzel crumbs, thyme and pepper. Dip chicken fingers in pretzels, then in butter mixture, then in pretzels again. For best results, coat the chicken early in the day and let sit in the refrigerator all day. This really helps the breading stay on when frying. Fry chicken in 1 1/2″ of hot oil in a medium-sized skillet. Cook 5 minutes on the first side, 3-4minutes on the second side. (If the chicken starts browning faster, you can finish the cooking process in the oven at 350 degrees for about 15 minutes.) Serve the chicken with any dipping sauces that you like. We really like ranch dressing or a cheese sauce.

Posole Rojo

Posole Rojo

12 oz. dried posole or hominy

6-8 dried ancho chiles

1 onion, roughly chopped

4 cloves garlic

1/2 tsp. oregano

Salt to taste

2-3 lbs. pork shoulder cut in 1 1/2″ cubes

Juice of 1 lime

 

Put dried posole into non-reactive bowl or Dutch oven and cover with water. Soak overnight. Drain posole and put back in Dutch oven in enough salted water to cover. Bring to boil and simmer for at least 2 hours until softened. Remove seeds, ribs and stems from chiles and tear into large pieces. Place in heat-proof bowl and cover with boiling water. After half an hour, when chiles are soft and somewhat cooled, drain them, reserving the liquid. Put chiles, onion, oregano and garlic in bowl of food processor and process, adding reserved chile-soaking liquid to make it a thick sauce. Season to taste with salt. Add meat and chile sauce to cooked hominy in Dutch oven and stir to combine, adding more chile-soaking liquid or water if needed. Bring to a boil on the stove, lower heat and simmer for two hours or until meat can be mashed with a wooden spoon. Stir in lime juice and serve with rice and tortillas.

BLT Pasta Salad

BLT Pasta Salad

1 cup buttermilk

½ cup Greek yogurt OR mayo OR sour cream

2 tablespoons white wine vinegar

½ tablespoon sugar optional for a sweeter dressing

½ teaspoon salt or more to taste

1 teaspoon dried parsley

½ teaspoon dried dill

¼ teaspoon dried thyme

Black pepper to taste

 

1 pound bow tie pasta cooked and rinsed under cold water (drain well!)

1 pint cherry tomatoes halved

2 heads baby romaine lettuce shredded

12 slices bacon cooked until crispy and chopped

 

Whisk all dressing ingredients together in a large salad bowl. Add all salad ingredients and toss well. Serve immediately. (If you want to make it ahead, leave out the lettuce and add it right before serving. Chill the salad without lettuce for up to 1 day in the fridge).

Chocolate Cream Banana Pie

Chocolate Cream Banana Pie

1/2 C. all-fiber cereal crumbs

1/8 tsp. ground cinnamon

1 1/2 T. cold better butter or trans-fat free spread

1/4 C. brown sugar

2 1/2 T. cornstarch

1 egg

2 C. fat-free milk

2 ounces bittersweet chocolate, chopped

1 tsp. vanilla extract

1 ripe but firm banana

Whipped cream (optional)

 

Coat a pie pan with vegetable oil spray. In a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Tilt the pan to coat the side with crumbs. Press the remaining crumbs with your knuckles to flatten evenly. Set in the freezer for 30 minutes. Meanwhile, in a saucepan, combine the sugar and cornstarch. Whisk to mix. In a bowl, beat the egg with a fork. Add the milk and stir to blend. Add to the saucepan, whisking constantly, or until blended. Cook, stirring constantly, over medium heat for about 5 minutes, or until thickened. Remove from the heat. Add the chocolate and vanilla. Stir until the chocolate melts. Let stand, stirring occasionally, to cool completely. Cut the banana into thin slices. Arrange on the bottom and sides of the reserved crust. Dollop the cooled pudding into the pan. Refrigerate for at least 5 hours, or until set. Serve, garnished with 1 T. of whipped cream (if using) per slice.

 

Yield: 8 servings

Calories: 145

Fat: 6.5g

Fiber: 3g

Bread Pudding Drizzled With Honey Whiskey

Bread Pudding Drizzled With Honey Whiskey

2 eggs, separated

2 eggs whites

Salt

1 1/2 C. whole milk

1/4 C. brown sugar

2 tsp. vanilla extract

2 tsp. better butter or trans-fat free spread, melted

1/8 tsp. ground nutmeg

3 C. cubed whole wheat bread

1/4 C. honey

2 tsp. whiskey

Ground cinnamon

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. Place the 4 egg whites and salt in the bowl of an electric mixer. Beat on low speed for about 1 minute, or until the whites are foamy. Increase the speed to high. Beat for about 1 minute, or until the whites hold soft peaks. In another bowl, beat the egg yolks with a fork. Add the milk, sugar, vanilla, Better Butter or spread, and nutmeg. Beat to blend. Add the bread. Press with the back of a fork until the bread absorbs the liquid. Gently pour into the bowl with the beaten whites. Fold to incorporate. Transfer to the prepared pan. Bake for about 35 minutes, or until risen and only slightly jiggly in the center. If the top is browning too fast, cover lightly with a sheet of aluminum foil. Meanwhile, in a microwaveable bowl, combine the honey, whiskey, and cinnamon. Microwave on high power for about 1 minute, or until bubbling. Whisk until smooth. Spoon the warm pudding onto dessert plates. Drizzle with the honey whiskey.

 

Yield: 9 servings

Calories: 130

Fat: 3.5g

Fiber: 1g

Mixed Berry Cobbler with Cornmeal Crust

Mixed Berry Cobbler with Cornmeal Crust

1/4 C. brown sugar

1 1/2 T. cornstarch

4 C. (about 1 1/4 pounds) frozen mixed berries, thawed

 

3/4 C. stone-ground cornmeal

2 T. whole wheat pastry flour

1 1/2 T. brown sugar

1 1/2 tsp. baking powder

Salt

2 1/2 T. cold better butter or trans-fat free spread, cut into chunks

1/3 C. fat-free milk

 

Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel. To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches. Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.

 

Yield: 6 servings

Calories: 190

Fat: 4.5g

Fiber: 4g

Cuban Black Beans

Cuban Black Beans

2 T. olive oil, preferably extra virgin

1 C. chopped onion

1 C. chopped green bell pepper

1 T. minced garlic

2 bay leaves

1 1/2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. salt

3 C. cooked black beans or 3 C. canned black beans, rinsed and drained

1 C. chicken or vegetable broth

1/2 tsp. hot-pepper sauce

2 C. hot cooked instant brown rice

 

In a large pot, combine the oil, onion, pepper, garlic, bay leaves, cumin, oregano, and salt. Cook over medium heat, stirring occasionally, for 4 minutes, or until softened. Stir in the beans. Cook for 1 minute to coat with the seasonings. Add the broth. Reduce the heat to medium-low. Cover and cook for about 15 minutes for the flavors to blend. Remove and discard the bay leaves. Stir in the hot-pepper sauce. If desired, smash some of the beans with the side of a large spoon. Serve over the rice.

 

Yield: 4 servings

Calories: 412

Fat: 10g

Fiber: 14g

Stuffed Muffin Recipe

Stuffed Muffin Recipe

You’ll need some sort of corn muffin mix (you can make your own or I use Jif), plus milk & an egg, whatever it calls for. Combine all that, per directions, then add one of the following:

 

1-1.5 C. of diced cooked chicken w/1 C. of frozen mixed veggies

Chopped pepperoni, mozzarella cheese, and a couple of Tsp. sauce for pizza muffins

Sautéed ground beef and cheddar for cheeseburger muffins

Diced hotdogs (about 3) and cheese of your choice for corndog muffins

Taco seasoned ground beef and quesadilla cheese for taco muffins

Leftover roast beef, cheese of your choice, and a couple of Tsp. of gravy

Ham and swiss (my favorite)

 

Basically, add as much or as little filler as you want. My kids prefer lots of filler so every bite has stuff in it. A T. of the mixture should have a bunch of stuff in it, not just be a T. of corn muffin. Spoon it into muffin pans and bake per package directions, yield about 12 regular muffins. These freeze very well. I bake 2-3 batches at once and toss them in the freezer for emergency meals. I put them in the fridge at night to defrost and they are pretty much done by morning, definitely done by lunchtime.

Taco Muffins

Taco Muffins

1 pound ground beef

3/4 C. water

1 envelope taco seasoing

1/4 C. butter, softened

1/4 C. sugar

1 egg

1-3/4 C. all-purpose flour

4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 C. buttermilk

1 C. salsa

1 C. (4 ounces) shredded cheddar cheese

 

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool.  In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in meat mixture.  Fill greased muffin C. two-thirds full. Bake at 425° for 12-15 minutes or until golden brown. Carefully remove muffins to a greased 13-in. x 9-in. baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted. Yield: about 16 muffins. To serve Taco Muffins as an appetizer, bake in miniature muffin C., reducing the baking time, and have your guests top their own servings with salsa and cheese.

Stuffed Andalusian chicken (POLLO RELLENO A LA ANDALUZA)

Stuffed Andalusian chicken (POLLO RELLENO A LA ANDALUZA)

6 T. olive oil

1 pound 2 ounces tart apples,

Peeled, cored, and chopped

Scant 1 C. diced Serrano ham or prosciutto

1/3 C. pine nuts

1 T. chopped

Fresh parsley

¼ tsp. ground cloves

1 ½ C. amontillado or other sherry

¼ C. anisette

1 chicken, 3 ¼ pounds

1/3 C. lard or 3 T. sunflower oil

1 large onion, cut into 2 – 3 pieces

salt and pepper

 

Heat the oil in a pan. Add the apple and cook over low heat for 2 minutes. Add the ham, pine nuts, parsley, and cloves, season with salt and pepper, and cook, stirring occasionally, for 3 – 4 minutes. Pour in half the sherry and the anisette, stir well, cover, and simmer, stirring occasionally, for 30 minutes. Remove from the heat and let cool slightly. Preheat the oven to 400°F. Stuff the chicken with the mixture, reserving any extra cooking liquid. Sew up the opening or secure with skewers. Spread the lard or brush the oil all over the bird and place it in a roasting pan. Pour the reserved apple cooking liquid around the chicken. Season with salt and put the pieces of onion on either side of the chicken. Roast, turning occasionally, for 20 minutes, then pour the remaining sherry over the chicken. (If the tips of the legs start to brown during cooking, cover them in foil). Return to the oven and roast, basting occasionally, for about 40 minutes more, until the chicken is tender and cooked through. Check that it is done by piercing the thickest part of the thigh with the tip of a sharp knife; if the juices run clear and the meat is no longer pink, the chicken is cooked. Carve the chicken and spoon out the stuffing onto a warm serving dish. Serve immediately with the sauce.

Grilled Melon with Sesame and Honey (MELONES A LA BARBACOA CON SESAMO Y MIEL)

Grilled Melon with Sesame and Honey (MELONES A LA BARBACOA CON SESAMO Y MIEL)

Sunflower oil, for brushing

2 T. orange blossom or other single flower honey

4 small melons, such as pielde sapo or cantaloupe, halved, seeded and cut into wedges

2 T. granulated (coarse) vanilla sugar

Juice of 1 lemon

2 T. toasted sesame seeds

1 C. caramelized almonds, chopped

 

Brush the barbecue grill with oil. Pour the honey into a pan and place the pan on the side of the grill to warm through. Slice the melons and put them on the grill. Cook for 3 – 4 minutes on each side, until lightly marked with the bars of the grill. Transfer to a plate and sprinkle with the vanilla sugar and pour the lemon juice over them. Put the melon slices on individual plates or a serving dish and pour the warm honey over them. Sprinkle with the sesame seeds and almonds and serve. Note: The melon is good served with raspberry sauce or melon or raspberry sherbet. Vanilla sugar is simply vanilla-flavored sugar. It is available in some markets and over the Internet. To make it yourself, bury a whole vanilla bean in 1 to 2 C. sugar, cover and let sit for several days.

Mexican Hot Dish

Mexican Hot Dish

1 lb. pork sausage

1/4 C. chopped onion

1/2 C. chopped green pepper

1 C. uncooked macaroni

2 Tsp.. sugar

1 tsp. salt

1 tsp. chili powder

1 – 1 lb. can tomatoes

1/2 C. dairy sour cream

grated cheese

 

Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.

Spinach, Mushroom & Feta Bites

Spinach, Mushroom & Feta Bites

1 Egg

1/2 C. Cooked/Frozen Spinach

1 C. (before cooking) diced Portabella Mushrooms

1 small onion, diced

2 oz Feta cheese, crumbled

2 sheets Frozen Phyllo Dough – thawed

Salt & Pepper

Melted Butter or Spray Oil

 

Sauté the mushrooms and onions together until onions are translucent and the mushrooms have wilted, let cool. Chop the spinach. In a bowl combine the egg, spinach, mushrooms/onions and salt & pepper (to taste), mix well. Gently fold feta cheese into the mixture. Set aside. Prepare a mini muffin tin by lightly buttering or spraying each C.. Separate the two sheets of phyllo dough and brush butter or spray oil each sheet. Cut the dough into 20 squares (ten from each sheet). Lay one square down, then place another square on top, rotating the square (the bottom should look like a square, the top like a diamond). Place the layered dough over one of the muffin C. and push the center into it forming a C.. Evenly divide the filling mixture into the dough C.. You now have a choice, you can leave the points of the dough squares just formed loosely around the edge of the bite or you can fold them over the top of the bite (in the picture above the bite on the left the dough was folded over the top, the bite on the right was left open.) Bake in a 400 degree oven until the egg is set and the dough is slightly browned (approx 15-20 minutes). Allow to cool slightly before turning out of the muffin tin.

No Fail Sugar Cookies

No Fail Sugar Cookies

You can use very intricate shapes and the dough will not spread while baking–it truly does not fail.  It also holds up great for cookie pops, just be sure to roll the dough 1/2″ thick.

 

6 C. flour

3 tsp. baking powder

2 C. butter

2 C. sugar

2 eggs

2 tsp. vanilla extract

1 tsp. salt

 

Preheat oven to 350 degrees–do this first, you want your oven preheated at 350 for at least 30 minutes before you bake your first batch. Cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. Add in dry ingredients a little at a time and mix until flour is completely incorporated and the dough comes together.

 

Chill for 1 to 2 hours before rolling. If you need a shortcut, place blobs of dough between parchment paper or in a 2-gallon sized ziploc, roll to desired thickness (I like 1/2″) and cut into desired shapes (even if I don’t need a shortcut, this is how I roll my dough as it’s less messy & keeps the cookies tender since you don’t need extra flour for rolling). Bake on a parchment lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges (as in BARELY–do not overbake!).  Makes just under 5 dozen 3” cookies.

 

Icing Tip: When I first started making these, I would frost with homemade buttercream and then pipe on details with royal icing. It took forever. Then I discovered a great shortcut–use thinned storebought frosting to dip the cookies (any brand, just not whipped), then do the piping.  Here’s how: put a big blob of the frosting in a microwave safe bowl (one that is a couple inches deep & wide enough for your cookies to lay flat in) & microwave in 10 second intervals, stirring, until you reach a sour-cream-like consistency. Hold your cooled cookie, by the edges, in your fingertips and dip the front of the cookie, gently shake off excess frosting, turn right side up, and quickly place on wire rack to dry. You will inevitably get some drips–I usually let it set up for a second then go around the edges with an offset spatula to take off any drips (but more often than not, the cookies are for the under-6-yr-old set, so I don’t worry about it). I can usually dip 10 or so before I need to reheat in the microwave, adding more frosting as necessary.  Do not heat up all of your frosting at once as bits of cookie may get into the frosting and cause lumps.  Please give it a try before you turn up your nose on store bought–I promise they taste great and it saves you a ton of time.

 

Royal icing:

 

1 bag confectioners’ sugar

4 T. meringue powder

2 t. flavoring (usually almond, though lately I’ve used lemon)

warm water

 

Place confectioners’ sugar and meringue powder in mixing bowl.  Start beater and mix slowly for a few seconds, keep mixer running and add 3 to 4 tsp. warm water and add flavoring.  Continue mixing and adding water a little at a time until you get the consistency you want.  Divide and color. Place in piping bags or ziplocs w/ corner snipped–if kids are decorating, I like to use squeeze bottles.  Keep covered until you are ready to use–it dries incredibly fast, unless, of course, it’s actually on the cookie and takes forever to dry (and if someone could please explain the physics on that, my 6 yr old thanks you b/c evidently “it just does” is NOT an adequate answer). Note:  cookies iced with thinned store-bought frosting (as described above) and royal icing can be stacked–a huge benefit over using traditional butter cream! They will last a few days at room temperature if stored in an airtight container. They also freeze beautifully, which you cannot do with butter cream (it’ll separate.  ewww).  To freeze, allow iced cookies to dry completely (about 12 hours but I just let them go overnight), then stack (wax paper or parchment paper in between) & place in ziploc.  I have frozen them for a month. To defrost, do not open the ziploc until the cookies are thawed (this will keep any condensation off the cookies).

Thin Seared Beef with Tomato Jam and Potato Hash

Thin Seared Beef with Tomato Jam and Potato Hash

2 Tsp. olive oil

1 small onion, chopped finely

Good pinch of coarse salt

Freshly cracked black pepper

2 garlic cloves, minced

2 Tsp. granulated sugar

1 sprig of fresh rosemary, chopped

14 0z. Can of diced tomatoes or 1-1/2 C. of canned diced tomatoes

1/2 tsp Worcestershire sauce

1 Tsp. red wine vinegar

 

1-1/2 C. cubed potatoes

1/2 tsp coarse salt (or more if needed)

2 sprigs of green onion, sliced diagonally

1/4 C. green peas (optional)

1 Tsp. butter or margarine

1/2 C. water (or more if needed)

Package of sliced beef (sliced beef should be paper thin, you can usually get this at Asian markets)

Salt and pepper

 

On medium high heat, in a medium sized saucepan, drizzle in your olive oil and add in the chopped onions. Then add in salt, pepper and the minced garlic and stir for about a minute until the onions are translucent. Then add in the 2 Tsp. of sugar, chopped fresh rosemary and stir for another minute then go ahead and add in the diced tomatoes and Worcestershire sauce. Then take a potato masher and mash the tomatoes. Drop the heat to low and simmer the jam for about 30-40 minutes, until the jam has reduced and thickened. Then in the last second of cooking add in the red wine vinegar for a nice tang then turn off the heat. While you simmer the jam start making the potato hash. Get your potatoes and cut them into cubes, making sure that they’re all the same size. On medium high heat, in a large non-stick skillet, drizzle in the olive oil and add in your diced potatoes, seasoning them as well. Coat the potatoes with the olive oil and let them cook for a good 5-6 minutes to lightly brown each side of the potato. Then pour in the 1/2 C. of water to help steam the potatoes. Leave it alone until you see all of the water evaporated. At this point taste the potato to make sure that it is cooked and seasoned the way you like. Add in the butter, green peas and the sliced green onion. Stir for another 2 minutes and then take it off the heat. Plate the potatoes and then in the same pan add in the seasoned sliced beef and sear on both sides. This should literally take a minute then plate the beef on top of the potatoes. Get your thickened tomato jam and spoon it on top of the beef and the potato hash and serve.  Substitutions: In the potato hash you could also add in cubed carrots as well. Also, if you can’t find the paper thin beef then use quick fry steak.  What’s great about the jam is that you could also toast slices of a baguette, spread goat cheese and spoon some tomato jam on top and eat.

Venison Pepper Steak

Venison Pepper Steak

2 tsp. butter

1 med. onion, sliced

1 green pepper, sliced

1/2 lb. sliced mushrooms

1 1/2 lbs. sliced venison

2 Tsp.. butter

1/2 tsp. garlic powder

1/4 C. soy sauce

1/2 C. beef stock

1 tsp. tomato puree

1/3 C. cold water

1 1/2 tsp. cornstarch

 

 Sauté onion, green pepper and mushrooms in 1 T. butter. Remove. Sauté venison and garlic in 1 T. butter until meat is medium rare. Bring soy sauce, beef stock and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pour sauce over. Simmer until tender. Serve over rice.

Fettuccine Alfredo with Asparagus

Fettuccine Alfredo with Asparagus

1 lb Fettuccine noodles

1/2 C. Butter No substitutions

1/2 C. Light cream or whole milk

1 C. Parmesan cheese grated or shredded

1 T. Fresh parsley

1/4 tsp. Nutmeg

1/4 tsp. Black pepper

1/2 pound Asparagus trimmed and cut into 1 inch pieces

 

Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce.

In a separate pan melt butter over low heat. As soon as the butter melts, whisk in cream or milk and

Parmesan cheese. Add seasonings. Simmer over low heat until thickened, stirring frequently.

Boil the noodles and asparagus together. Drain when done and add to sauce. Cook an additional 3

minutes. Serve.

Broccoli Salad

Broccoli Salad

2 bunches Broccoli

1/2 pound Bacon fried and crumbled

1/2 Purple onion minced

1 C. Cheddar cheese; grated

1 C. Mayonnaise (or Vegenaise)

2 tb Apple cider vinegar

1/2 C. Sugar

 

Chop portions of broccoli into bite size pieces. Mix broccoli with bacon, onion, and cheese. Mix dressing ingredients together and toss into salad just before serving.

Chocolate Almond Biscotti

Chocolate Almond Biscotti

1 1/2 C. whole wheat pastry flour

1/2 C. dutch cocoa powder

2 tsp. baking soda

salt

1/2 C. sugar

1/3 C. packed brown sugar

3 eggs, at room temperature

1 1/2 tsp. vanilla extract

2 ounces unsweetened baking chocolate, chopped into small chunks

1 1/2 C. sliced almonds

 

Place a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper. Sift together the flour, cocoa powder, baking soda, and salt, and transfer to a large mixing bowl. Blend in the sugars with an electric mixer. In a small bowl, whisk the eggs with the vanilla. Add to the dry ingredients. Blend on low speed until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula as needed. Add the chocolate and almonds and blend thoroughly. (The dough will be very stiff and sticky.) Dust your hands with flour. Place the dough on a clean work surface liberally dusted with flour. Divide the dough into two equal pieces. Shape each into a 10″ x 2″ x 3/4″ log. Place on the prepared pan, 2″ apart. Bake for about 20 minutes, or until set. Remove from the oven and let rest for 10 minutes. Lower the oven temperature to 325ºF. Cut the logs diagonally into 1/2″ slices. Place the slices on their sides on the baking sheet. Bake for 15 to 20 minutes, or until firm. Transfer the biscotti to racks to cool.

 

Yield: 18 servings

Serving Size: 2 Biscotti

Calories: 159

Fat: 9g

Fiber: 3g

Moroccan Stewed Chicken

Moroccan Stewed Chicken

1 lb boneless, skinless chicken thighs

1 large zucchini, cut into cubes

1 can (16 oz) garbanzo beans

1 can (14.5 oz) diced tomatoes

Chopped fresh cilantro for garnish

1/2 Tsp. olive oil

Salt and pepper to taste

1 C. chicken stock or water

1/2 tsp. cayenne pepper

1 tsp. ground cumin

1/2 tsp. ground cinnamon

 

Heat the oil in a large saute pan or a wide pot over medium high heat. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2 to 3 minutes on each side, until they brown thoroughly. Add the zucchini and continue cooking, stirring occasionally. When the zucchini pieces have browned lightly, add the garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season to taste with more salt and pepper and garnish with chopped cilantro. Serving Suggestions: Eat with: 1/2 C. cooked couscous (prepared per package instructions) tossed with 2 Tsp. golden raisins, 2 Tsp. toasted pine nuts, and 1/4 C. chopped cilantro

Provencal Lentil Ragout

Provencal Lentil Ragout

1/2 C. chopped carrot

1/2 C. chopped celery

1/2 C. chopped onion

2 T. olive oil, preferably extra virgin

1 1/2 tsp. herbes de Provence

1 bay leaf

2 C. (8 ounces) dried lentils

1 T. minced garlic

1 can (14 1/2 ounces) chicken or vegetable broth

1 C. water

1/2 tsp. salt

1/2 tsp. ground black pepper

balsamic vinegar

1/4 C. finely chopped flat-leaf parsley

8 tsp. grated Romano cheese

 

To serve as a soup, reheat with broth just to cover in a microwaveable bowl or a saucepan on the stove top. Directions

In a large pot over medium-high heat, combine the carrot, celery, onion, oil, herbes de Provence, and bay leaf. Stir. Cover and cook, stirring occasionally, for about 5 minutes, or until the vegetables start to soften. Add the lentils and garlic. Cook, stirring, for 1 minute, or until the garlic is fragrant. Add the broth and water. Bring to a boil. Reduce the heat to low. Partially cover and simmer for about 25 minutes, or until the lentils are very soft but not mushy. Remove and discard the bay leaf. Stir in the salt and pepper. Serve in pasta bowls. Drizzle about 1 tsp. balsamic vinegar on each serving. Sprinkle on the parsley and cheese.

 

Yield: 8 servings

Calories: 180

Fat: 5g

Fiber: 10g