Lemony Lemon Brownies

Lemony Lemon Brownies

Lemony Lemon Brownies

The “Brownie” Batter

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}

3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

 

Tart Lemon Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice

8 teaspoons lemon zest

 

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

 

Zest and juice two small/large lemons; set aside. {whatever you have}

 

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

 

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

 

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}

 

When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!
Easy Couscous Salad

Easy Couscous Salad

1 1/4 C. whole wheat couscous

1/3 C. lemon juice

1 T. olive oil, preferably extra virgin

2 medium bell peppers, 1 red and 1 orange, chopped

1 can (15 ounces) chickpeas, rinsed and drained

1/2 C. crumbled feta cheese

Basil, cilantro, or parsley (garnish)

 

Bring 1 3/4 C. of hot water to a boil in a medium saucepan. Add the couscous, cover, and turn off heat. Let stand 5 minutes, then fluff with a fork or salad tongs and transfer to a large bowl. Add the lemon juice to the couscous and toss. Add the oil and toss again to coat. Mix in the peppers, chickpeas, and cheese. Garnish with herbs, such as basil, cilantro, or parsley, if desired. Serve immediately, at room temperature, or chill.

 

Yield: 4 servings

Calories: 394

Fat: 9g

Fiber: 8g

Lemongrass Coq Au Vin

Lemongrass Coq Au Vin

Lemongrass Coq Au Vin

 

4- to 5-pound chicken, skinned and cut into 8 pieces (4 breast pieces, 2 legs, and 2 thighs)

Kosher salt and freshly ground black pepper

1/3 cup olive oil

1 tablespoon unsalted butter

3 1/2 tablespoons softened unsalted butter, if thickening the sauce

1 1/2 cups chopped shallots (1/4 pound)

5 cups quartered shiitake mushrooms (1/2 pound)

4 stalks fresh lemongrass

1 tablespoon minced garlic

3 cups dry vermouth

2 cups low-sodium stock

About 1 tablespoon all-purpose flour, if thickening the sauce

 

Wash the chicken pieces and pat dry, then season each piece with salt and pepper. Set aside. In a large skillet with a lid, heat 2 tablespoons of the oil and the 1 tablespoon butter over medium heat. Add the shallots and cook, stirring occasionally, until they’re soft and golden brown, about 7 minutes. Transfer the shallots to a plate and set aside. Add the mushrooms to the hot pan and another 1/2 tablespoon oil if necessary and cook, stirring occasionally, until they are evenly browned, about 5 minutes. Remove from the pan and add to the plate with the shallots. Add another 2 tablespoons oil to the pan and brown the chicken in batches, taking care not to crowd them in the pan. Transfer the pieces to a separate plate when they are fully browned.

 

Meanwhile, cut the bottom third from each stalk of lemongrass, peel off any outer fibrous skin, and finely mince the tender portion inside; you should have about 1/4 cup minced lemongrass (don’t worry if it’s a little more or a little less). Cut the remaining upper two thirds of the stalks into 2-inch lengths and set aside. Turn the heat to low, add the minced lemongrass and the garlic to the pan, and cook for 10 to 25 seconds, until they release an aroma but are not browned. Turn the heat to high, add the vermouth, and deglaze the pan by scraping up all the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until reduced by about a quarter, 8 to 10 minutes. Return the chicken to the pan and add the stock. Scatter the 2-inch pieces of lemongrass around the chicken, cover, reduce the heat to low, and simmer until the chicken is tender and cooked through, 35 to 40 minutes. Remove the chicken from the pan and discard the pieces of lemongrass. If you want to thicken the sauce (I often don’t), knead the remaining 3 1/2 tablespoons butter with the flour until thoroughly mixed and whisk into the pan juices. Bring to a boil over medium heat and cook until the floury taste is gone and the liquid is thick enough to coat the back of a spoon, about 10 minutes. If it’s not thick enough, knead together an additional 2 teaspoons flour and 1/2 tablespoon butter and whisk it in, simmering until the liquid has thickened. Add the chicken, mushrooms, and shallots to the pan, lower the heat, and baste with the sauce. Cook until the chicken pieces are heated through, about 10 minutes, and serve.

Portuguese Chicken

Portuguese Chicken

4 all-purpose potatoes, such as russets, peeled and cut into quarters

4 carrots, peeled and cut into large pieces on a diagonal

3 ribs celery, cut into large pieces on an angle

1 large onion, cut into large chunks

1 C. dry white wine

2 tsp. sugar

1 tsp. salt

1 T. extra-virgin olive oil, eyeball it

2 C. chicken broth

3/4 pound chorizo, cut into 1 1/2 inch slices on an angle

4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips

1 C. tomato sauce

1/4 C. chopped flat-leaf parsley

Crusty Portuguese bread or other chewy, farm bread, for passing at the table

 

Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 C. of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat. If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.

 

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Chili powder and lime gives an inexpensive cut of meat a lot of flavor; when choosing flank or skirt steak, be sure to go for thinner cuts of meat; if the meat is thick, the lime juice doesn’t reach the center to tenderize and the meat can come off the grill a little tough.

You can slightly brown the pineapple slabs on your grill in a minute or two, or you can leave the fruit on the grill until one side of the pineapple is truly black, for four or five minutes. I like this charred look and how it tastes in the salsa but taste a piece and see if you prefer your pineapple lightly browned or truly blackened. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and then use the time while it cools to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa but it’s good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.

 

1 1/2 pounds flank steak, trimmed of fat

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

 

1 small pineapple, 3 to 3 1/2 pounds

1 small red onion, diced (about 3/4 cup)

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon rice vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

½ fresh jalapeño or serrano pepper, scraped of seeds and minced

 

16 6-inch corn tortillas

 

For the Steak Marinade:  In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.

 

For the Charred Pineapple Salsa:  When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready.  To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs.  When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.)  Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well. Cover and refrigerate until ready to use.

 

To cook the steak:  Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving.  Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

 

1 package(s) (16-ounce) rigatoni or penne pasta

2 large eggs

1 cup(s) whole milk

1 cup(s) (4 ounces ) shredded part skim mozzarella cheese

1 cup(s) (3 ounces ) grated Parmesan cheese

1 container(s) (15-ounce) part-skim ricotta cheese

4 ounce(s) (1 cup) sliced pepperoni, cut into slivers

1 package(s) (10-ounce) frozen peas

1/2 teaspoon(s) salt

1/4 teaspoon(s) ground black pepper

 

Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs. Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13- by 9-inch glass baking dish. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.

Yield: 6 servings

Calories: 675

Fat: 26g
Fiber:

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

1 quart chicken stock

1 stalk lemon grass, white part only, cracked open with the flat side of a knife

3 kaffir lime leaves, fresh or dried, hand torn

1 (3-inch) piece fresh ginger, peeled and thinly sliced

2 small Thai chilies, halved lengthwise

2 garlic cloves, crushed

1 (13-ounce) can unsweetened coconut milk

2 T. Thai fish sauce (nam pla)

1 1/2 tsp. sugar

1 (8-ounce) can straw mushrooms, rinsed

4 limes, juiced

1 1/2 C. shredded cooked chicken

Kosher salt and freshly ground pepper

1/4 C. chopped fresh cilantro leaves

 

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

 

4 1/2 lb. pork belly , on the bone, preferably free-range or organic

2 T. fennel seeds

sea salt and freshly ground black pepper

4 bulbs fennel , each cut into sixths, herby tops removed and reserved

1 bunch small fresh thyme , leaves picked

5 cloves garlic, unpeeled

olive oil

 

Salsa Verde (optional)

1 clove garlic, peeled

Handful capers, drained

Handful gherkins, drained and finely chopped

6 good-quality anchovy fillets in oil, finely chopped

2 bunches fresh flat-leaf parsley, finely chopped

1 bunch fresh basil, leaves picked and finely chopped

1 bunch fresh mint, leaves picked and finely chopped

1 T. Dijon mustard

Red wine vinegar

Good-quality extra-virgin olive oil

Sea salt and freshly ground black pepper

 

If you’d like to serve your pork with a lovely salsa verde, make it now and set aside. To make salsa verde: Finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 T. of red wine vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavors with pepper and, if necessary, salt and a little more red wine vinegar. Preheat your oven to its maximum temperature. Get yourself a sharp knife, or even a clean Stanley knife, and score the skin of the pork belly. In a pestle and mortar or a Flavor Shaker, bash up the fennel seeds with a T. of salt until you have a powder, then massage it into the scores of the skin. In a roasting pan, toss the fresh fennel with the thyme, garlic, a good splash of oil and some salt and pepper. Place the pork belly on top and put into the preheated oven. After 10 minutes, turn the oven down to 325° and roast the pork for one additional hour. By jolting the temperature right up at the beginning and then turning it down, you will start the crackling off nicely; the meat can then continue to cook slowly. When the hour is up, take the tray out of the oven, pour away any excess fat, add the white wine and pop back in the oven for another hour. Now remove the fennel and keep warm while you put the pork back in for a final hour until the skin is golden and crisp and the meat is melt-in-your-mouth tender. If the wine starts to evaporate during this time, add a splash more, or a touch of water, to loosen and make a light gravy. Allow the pork to rest for 10 minutes and you’ll have a beautiful ready-made gravy and lovely sweet, soft fennel. Carve the meat into large chunks and serve with the gravy, salsa verde (if using) and the reserved fennel tops sprinkled on top.

Creamy Baked Fennel with Bacon & Mushrooms

Creamy Baked Fennel with Bacon & Mushrooms

Creamy Baked Fennel with Bacon & Mushrooms

 

1 fennel bulb, sliced

1 small onion, chopped

3 cloves garlic, chopped

3 rashers of bacon, chopped to small pieces

4 brown mushrooms, sliced or chopped

Salt

Black Pepper

Dried parsley

Scant C. Cream

A handful of grated parmesan

Olive oil

1 tsp. butter

 

Fry your bacon in a pan with a little oil till they’re crisp. Plate the bacon and keep the grease in the pan. Cook your onions with the bacon grease for 3 mins. Toss in sliced fennel and garlic. Sautee till fennel is slightly soft. Throw in mushrooms. Add a tiny pinch of salt, black pepper and your parsley. Throw in your cooked bacon. Pour your cream into the mix and let it heat on low fire. Grab half of your parmesan and mix it into the cream. Taste and adjust seasoning. Transfer fennel to an oven-proof dish. Top with the remaining parmesan and bake in a pre-heated oven of 400 for about 20 mins. Let it cool a bit. Garnish with the fennel fronds.

Chicken Noodle Soup

Chicken Noodle Soup

2 T. extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8 ounces dried wide egg noodles

1 1/2 C. shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

 

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Hyssop Baked Peppers

Hyssop Baked Peppers

Hyssop Baked Peppers

 

4 red bell peppers

3 cloves garlic

Salt

2 sprigs hyssop leaves, removed from the stems and finely chopped

Olive Oil

16 ripe cherry tomatoes

8 anchovy fillets

 

 

Preheat the oven to 400°F (200°C) Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 T. (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there’s no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp. (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

Barley, Butternut, and Black Bean Salad

Barley, Butternut, and Black Bean Salad

1 C. barley

3 T. olive oil

1 leek, white and light green parts only, thinly sliced

2 C. chopped butternut squash (about 1/2 med)

1/4 C. water

3 T. chopped fresh parsley

1 1/4 C. cooked black beans or 1 can (15 oz) black beans, rinsed and drained

1/2 tsp. salt

2 T. fresh lemon juice

1/4 tsp. freshly ground black pepper

Grated lemon peel (garnish)

 

Cook barley per package directions. Rinse and set aside. Meanwhile, heat 2 T. of the oil in large nonstick skillet over medium high heat. Add leeks and squash and cook, tossing or stirring, until slightly softened and lightly browned, about 10 minutes. Add water and 1 1/2 T. of the parsley and cook 2 to 3 minutes longer. Transfer vegetables to large bowl. Add barley, black beans, salt, and the remaining 1 T. olive oil and 1 1/2 T. parsley. Stir to combine. Season with lemon juice and pepper and garnish with lemon peel, if desired

 

Yield: 6 servings

Calories: 264

Fat: 7g

Fiber: 9g

Spicy Cod Tacos with Pineapple Lemon Balm Salsa

Spicy Cod Tacos with Pineapple Lemon Balm Salsa

Spicy Cod Tacos with Pineapple Lemon Balm Salsa

 

1 1/2 C. fresh pineapple, diced small

1 clove minced garlic

Juice of 1 Lemon

1/2 red onion diced

1 T. jalapeno pepper, finely chopped

1 tsp. salt

1/2 tsp. coarse ground black pepper

1 tsp. ground cumin

1 T. brown sugar

1/4 C. fresh cilantro, chopped

1/2 red pepper, diced small

4 T. lemon balm, chopped (flat leaf parsley and a little grated lemon zest can be substituted)

 

1 C. flour

2 T. chili powder

1 T. ground cumin

1 tsp. ground thyme

1 tsp. salt

1 tsp. pepper

1 tsp. cayenne pepper

 

2 lb. fresh boneless cod fillet, cut into approximately 1 1/2 x 4 inch pieces

Canola Oil, for frying

8 (6 inch) flour or corn tortillas

 

Toss together first 12 ingredients in a glass or ceramic bowl to make the salsa. Set aside in the refrigerator for at least 2 hours if possible, before using. Mix next seven ingredients in a shallow pan to form spiced flour. Heat about a quarter inch of canola oil in a cast iron skillet. Dredge cod in the spiced flour mixture, and then pan fry quickly until golden brown. Move to paper towels with slotted spoon to drain. Warm tortillas by wrapping in foil and placing in oven for several minutes, or heating them on a grill for a few seconds on each side. Place one or two pieces of fish in each tortilla, top with salsa, and serve.

Spinach- Endive Salad with Vintner’s Dressing

Spinach- Endive Salad with Vintner’s Dressing

1 T. rice wine or white wine vinegar

1 T. olive oil

1/4 tsp. salt

1/8 tsp. ground black pepper

1 1/2 C. small red seedless grapes, divided

2 belgian endives (12 ounces), sliced crosswise

3 C. baby spinach

1/4 C. crumbled gorgonzola or other blue cheese

3 T. chopped smoked, lightly salted almonds

 

Using a blender or immersion blender, process the vinegar, oil, salt, pepper, and 3/4 C. of the grapes until smooth. Set aside for dressing. In a salad bowl, combine the endives, spinach, and the remaining 3/4 C. grapes. When ready to serve, toss with dressing, and top with cheese and almonds.

 

Yield: 4 servings

Calories: 186

Fat: 11g

Fiber: 5g

Chicken Caliente

Chicken Caliente

Butter, for greasing casserole

2 1/2 C. large-diced cooked chicken

3 C. cooked rice

1 C. sliced celery

1 C. sliced green bell pepper

1 C. sliced onion

1/2 C. mayonnaise

1/2 C. sour cream

2 T. freshly squeezed lemon juice

1 T. chili powder

2 tsp. fine salt

1/2 tsp. garlic powder

1/2 tsp. hot sauce

3 tomatoes, cut into wedges

1 1/2 C. corn chips, crushed

 

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately

Lemon Balm Vinaigrette

Lemon Balm Vinaigrette

Lemon Balm Vinaigrette

 

1 T. shallots, minced

2 T. lemon balm, minced

½ tsp. lemon zest

6 T. fresh lemon juice

4 T. white wine vinegar

1 tsp. Dijon mustard

1 tsp. brown sugar

8 T. vegetable oil

 

Mix all ingredients but vegetable oil together, then slowly blend in the oil. Mix well before serving.

Chicken Cakes with Tangy Remoulade Sauce

Chicken Cakes with Tangy Remoulade Sauce

1 T. unsalted butter

1/2 C. finely chopped yellow onions

1/4 C. finely chopped celery

3 T. seeded and finely chopped red bell pepper

3 T. seeded and finely chopped yellow bell pepper

2 tsp. minced garlic

3/4 tsp. salt

Pinch cayenne pepper

3 C. cooked chicken, finely shredded while warm

3 T. finely chopped green onion tops, green part only

3/4 C. dried fine bread crumbs

1/3 C. mayonnaise

2 large eggs, lightly beaten

1 T. Creole mustard

1/4 tsp. freshly ground black pepper

3/4 C. vegetable oil

1 recipe Tangy Remoulade Sauce, recipe follows

 

Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 tsp. of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes. In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 C. of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 tsp. of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 C. each, and form them into round 1/2-inch thick cakes or patties. Place the remaining 1/4 C. of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes. In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.

 

Tangy Remoulade Sauce

 

2 T. Creole or whole-grain mustard

2 T. chopped green onion tops, green part only

1 1/2 tsp. prepared horseradish

1 tsp. chopped garlic

1 tsp. yellow mustard

1 tsp. hot sauce

1/2 tsp. Worcestershire sauce

1 T. fresh lemon juice

1 large egg

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 C. plus 2 T. vegetable oil

2 T. chopped fresh parsley leaves

1 to 2 hard boiled eggs, chopped

1 1/2 T. drained and coarsely chopped capers

 

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

Salmon & Lemon Grass Parcels

Salmon & Lemon Grass Parcels

Salmon & Lemon Grass Parcels

 

2 tsp. Butter

1 Onion, very thinly sliced

3 cloves Garlic, very finely chopped

2 Tomatoes

Pinch Salt

2 Lemon Grass Stems, peeled, pounded, thinly sliced

1 tsp. Cumin

Lemon Grass Leaves (to line parcel)

10.5 oz. skinless Salmon Fillets, cut into large chunks

2 limes, sliced

1 T. Cilantro leaves, chopped

1 T. flaked Almonds, chopped

 

Pre-heat the oven to 325°. Melt the butter in a pan, then add the onion and gently fry on a very low heat until the onion is softened. Add the garlic and cook for a further minute. Boil a kettle of water, place the tomatoes in a bowl and pour over the boiled water. Leave for a couple of minutes, drain, and carefully (don’t burn your fingers) peel the tomatoes. Add the chopped tomatoes, salt, the lemon grass stems and the ground cumin. Stir, then cover the pan and cook gently on a very low heat for 5 minutes. Stir from time to time to make sure nothing sticks. Place a large piece of baking parchment or foil on a baking sheet and line with lemon grass leaves. Place the salmon on one half of the sheet, spoon the mixture over the fish and top with the lime slices, chopped coriander leaves and almond flakes. Cover with the other side of the sheet of foil or baking parchment, sealing the edges tightly by turning them over twice. Bake in the oven for 25 minutes. Open the parcel (beware of the steam when you do this), return to the oven and bake, opened, for a further 10 minutes.

Chicken Scarpariello

Chicken Scarpariello

1 small red bell pepper

1 small yellow bell pepper

1/4 C. olive oil

1 (4 pound chicken) cut into 12 pieces

Kosher salt

Freshly ground black pepper

6 ounces fresh sweet fennel sausage, cut on the diagonal into 16 thin slices

2 C. thinly sliced white or cremini mushrooms

1 T. plus 1 tsp. all-purpose flour

1 T. plus 1 tsp. red wine vinegar (preferably Italian)

1 1/2 C. chicken broth

1/2 C. homemade tomato sauce or good quality store bought sauce

1 heaping T. chopped parsley leaves

 

Spear the peppers with a kitchen fork or skewer and hold them over an open flame until charred all over. Place the charred peppers in a paper bag or in a covered container until they are cool enough to handle. (This step completes the cooking of the peppers and facilitates removing the skin.) Rub off the skins (never run them under water, which washes away the flavorful oils), cut the peppers in half lengthwise, and discard the stems and seeds. Cut the pepper halves into 1/4-inch wide strips and set aside. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken pieces with 1 1/2 tsp. salt and 1/2 tsp. pepper and cook until lightly browned, about 2 minutes on each side. Transfer the chicken to a plate and reserve. Add the sausage to the skillet and cook until browned, about 2 minutes. (Reduce the heat as needed to keep the skillet from burning.) Toss in the mushrooms and cook along with the sausage, stirring until softened, about 2 minutes. Add the peppers and stir in the flour. Cook for 1 minute, stir in the vinegar, broth and tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze. Season with 1/2 tsp. salt and a pinch of pepper. Return the sauteed chicken pieces to the skillet along with any juices that have accumulated on the plate. Cover the skillet and simmer gently, until the chicken is just cooked through, 30 to 35 minutes. Transfer the cooked chicken to a warm serving platter. Return the skillet to the heat and reduce the liquid until it thickens to a sauce consistency, about 1 to 2 minutes. Taste and adjust the seasoning. Spoon the sauce, mushrooms, peppers and sausage over the chicken. Sprinkle with the chopped parsley, and serve immediately.

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

12 Roma or cherry tomatoes, cut in half, seeds scooped out

1 small (4 oz.) package cream cheese, room temp.

1 sprig (about 4 inches long) Sweet Basil, stem removed

1/2 C. pecan halves

Petals from 2 French marigolds (petals only: snip off with scissors, leaving the green base behind)

In small food processor, put the pecans, marigold petals and basil and pulse-process until the material is chopped fine. Put in small bowl and combine with the cream cheese, then stuff each tomato half, rounding up like with deviled eggs.

Mini Mex Rolls

Mini Mex Rolls

1 chicken breast, cooked and finely chopped

1/4 C. taco seasoning

1/2 C. water

1 1/2 C. shredded pepper Jack cheese

1/2 C. diced roasted red pepper

1/2 C. chopped pickled jalapenos

1/2 C. corn

1 scallion, chopped

1/2 C. black beans

1 egg

2 T. water

Wonton or egg roll wrappers

Canola oil, for frying

 

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside. Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside. Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you’re using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping T. of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal. Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.

Sorrel Soup

Sorrel Soup

Sorrel Soup

 

1-2 T. butter

1 large onion, diced (or 1 leek, white part only, chopped)

2 medium potatoes, peeled and diced

2 C. water

1 large bunch chard, stemmed and chopped

2 bunches sorrel, stemmed and chopped (about 2 dozen leaves)

1-2 C. milk

Salt and pepper to taste

Pinch of nutmeg, optional

Dollop of crème fraîche or sour cream, optional

 

Heat the butter in a soup pot. Add onion and potato, and sauté over medium-high heat until lightly browned, about 5-8 minutes. Add water, chard and sorrel and several pinches of salt to the pot. After the greens have wilted, simmer for about 10 minutes. After simmering, puree soup with an immersion blender or in a regular blender or food processor. Return pot with pureed soup to stove and over medium heat, stir in one C. of milk. Add more milk or water until the soup reaches a desired consistency (it is usually served rather thin). Season to taste with more salt, pepper and a pinch of nutmeg, if you desire. Serve with a dollop of crème fraîche or sour cream, if you wish.

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Cooking spray

2 ears fresh or frozen cob corn, thawed

4 reserved cooked chicken breast halves, diced

1 (15-ounce) can pinto beans, drained

1 C. Monterey Jack or pepper Jack cheese, shredded

1/2 C. Spanish olives, sliced

1/2 C. tomatoes, diced

1 Granny Smith apple, cored and diced

1/4 C. pickled jalapenos, sliced

2 T. chopped fresh cilantro leaves

2 T. olive oil

1 tsp. ground cumin

1/4 C. cider vinegar

 

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine. Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

Carbonnade Beef and Beer Stew Recipe

Carbonnade Beef and Beer Stew Recipe

Carbonnade Beef and Beer Stew

 

3 1/2 lbs chuck roast, cut into 1-inch pieces

Salt and freshly ground black pepper

4 T. butter

3 medium yellow onions sliced about 1/4 inch thick (about 8 C.)

3 T. all-purpose flour

1 1/2 C. chicken or beef broth

1 1/2 C. (12 oz bottle) Belgian beer

4 sprigs fresh thyme

2 bay leaves

1 T. whole grain mustard

1 T. brown sugar

 

Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 T. of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl. Add 2 T. butter to dutch oven; reduce heat to medium. Add the onions and 1/2 tsp. of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste. Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.

Emeril’s Quick Tortilla Soup

Emeril’s Quick Tortilla Soup

2 T. olive oil

1 C. chopped onions

2 tsp. chopped garlic

1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper

1 jalapeno pepper, seeded and chopped

1 1/2 tsp. salt

1 1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 T. tomato paste

6 C. chicken stock or canned, low-sodium chicken broth

1 pound cooked chicken, shredded

1/4 C. chopped fresh cilantro

2 tsp. fresh lime juice

6 stale corn tortillas, cut into 1/4-inch-thick strips

2 C. vegetable oil, for frying

1 tsp. Bayou Blast Essence

1 avocado, peeled, seeded, and chopped, optional garnish

Chipotle Crema, optional garnish, recipe below

 

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired.

 

Chipotle Crema

 

1/2 C. sour cream

1 tsp. chopped chipotle peppers in adobo sauce

1/8 tsp. salt

 

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

Garden Vegetable Soup with Grilled Chicken

Garden Vegetable Soup with Grilled Chicken

1 1/3 C. vegetable or multicolored rotini pasta

1 tsp. olive oil, preferably extra virgin

3/4 C. coarsely chopped red onion

2 cloves garlic, quartered

1 tsp. chopped fresh oregano or 1/4 tsp. dried

4 C. chicken broth

1 can (14 1/2 ounces) reduced-sodium diced tomatoes, drained

1/2 C. chopped carrots

8 ounces grilled chicken breast, chopped

1/2 C. chopped fresh basil

Ground black pepper

 

Prepare the pasta according to the package directions. Drain. Rinse with cold water and set aside. Meanwhile, in a medium saucepan over medium heat, combine the oil with the onion, garlic, and oregano. Cook, stirring frequently, for about 7 minutes, or until the onion and garlic are tender. Add the broth and bring the mixture to a boil. Add the tomatoes and carrots. Lower the heat and simmer for about 15 minutes, or until the vegetables are tender. Stir in the chicken and pasta. Simmer for about 2 minutes, or until the chicken is heatedthrough. Stir in the basil. Season with pepper to taste.

 

Yield: 4 servings

Calories: 160

Fat: 3g

Fiber: 3g

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Cooking spray

1 1/2 C. cooked chicken thigh meat, chopped

1/2 C. sour cream

1/3 C. shredded Mexican cheese blend (recommended: Kraft or Sargento)

1 (4-ounce) can diced green chiles

2 T. chopped fresh cilantro leaves

1 tsp. ground cumin

1 package egg roll wrappers

1 C. honey

3 T. chopped pickled jalapenos

1 T. cider vinegar

 

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine. Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place “straws” on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown. Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.

Curry Chicken Pot Pie

Curry Chicken Pot Pie

4 C. frozen vegetable mix, peas, carrots

1 to 2 T. canola oil

3 T. butter

1 C. chopped onion

1 C. chopped celery

1 1/2 C. low sodium chicken broth

1/2 C. milk

3 T. flour

1 tsp. curry powder

2 T. dried parsley

1 tsp. salt

1/2 tsp. fresh ground pepper

2 C. cubed cooked chicken

1 package puff pastry

 

 

Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 T. of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more T. of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Green Split Pea Soup

Green Split Pea Soup

1 T. canola oil

1/2 C. chopped turnip

1/2 C. chopped celery

1/2 C. chopped onion

1/2 tsp. dried thyme

2 bay leaves

1 pound green split peas

8 C. chicken or vegetable broth

1/4 tsp. salt

1 tsp. hot-pepper sauce

 

Set a pot over medium-high heat for 1 minute. Add the oil and swirl to coat the bottom. Heat for 30 seconds. Add the turnip, celery, onion, thyme, and bay leaves. Stir. Cook, stirring occasionally, for 4 minutes, or until softened. Add the peas and broth. Bring almost to a boil. Reduce the heat to medium-low. Cover partially and simmer for about 2 hours, or until the peas are very soft. Remove the bay leaves and discard. In the bowl of a food processor fitted with a metal blade, in a blender, or with an immersion blender, puree the mixture until smooth. Add the salt and hot-pepper sauce. If the mixture is too thick, add water if desired.

 

Yield: 8 servings

Calories: 253

Fat: 2g

Fiber: .5g

Yellow Split Pea- Cauliflower Soup

Yellow Split Pea- Cauliflower Soup

2 T. olive oil

8 ounces cauliflower florets, coarsely chopped (3 C.)

1/2 C. chopped onion

1/2 C. chopped celery

1/4 C. chopped carrot

1 1/2 tsp. ground cumin

2 tsp. minced garlic

2 bay leaves

Pinch + 1/8 tsp. salt

1 pound yellow split peas

8 C. chicken broth or vegetable broth

Ground black pepper

10 T. fat-free plain yogurt

Paprika (optional)

 

Heat the oil in a large pot set over high heat. Add the cauliflower, onion, celery, carrot, cumin, garlic, bay leaves, and a pinch of salt. Stir. Cover and cook over medium-high heat, stirring occasionally, for 5 minutes, or until golden. Add the split peas. Stir for 2 minutes to coat with the seasonings. Add the broth and 1/8 tsp. salt. Bring almost to a boil. Reduce the heat so the mixture simmers. Cook for 35 to 40 minutes, or until the peas are very tender. Remove and discard the bay leaves. Ladle 3 C. of the soup into the bowl of a food processor fitted with a metal blade or into a blender. Process the mixture until smooth. Return to the pot. Season with pepper to taste. Stir to combine. Garnish each bowlful with 1 T. yogurt and a dusting of paprika, if desired.

 

Yield: 10 servings

Calories: 227

Fat: 3g

Fiber: 1g

Autumn Harvest Minestrone

Autumn Harvest Minestrone

2 cans (15 oz each) cannellini beans, rinsed and drained

2 cans (14 1/2 oz each) fat free, reduced sodium chicken broth

3 C. (1/2″ chunks) butternut squash (1 lb)

1 can (14 1/2 oz) diced tomatoes

2 med turnips, peeled and cut into 1/2″ chunks

1 med parsnip, peeled, quartered, and sliced 1/4″ thick

2 C. bagged coleslaw mix

1 lg leek (white and light green parts), sliced

1 T. minced garlic

1 C. (packed) fresh basil

1/3 C. fresh parsley

1/4 C. grated Parmesan cheese

3 T. extra virgin olive oil

1/4 tsp. salt

1/4 tsp. black pepper

2 T. water

 

In 4 quart or larger slow cooker mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1 1/2 tsp. of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender. In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 1/2 tsp. garlic until smooth. Scrape into small bowl and refrigerate. To serve, ladle soup into serving bowls and top with a heaping T. of basil sauce.

 

Yield: 6 servings

Calories: 280

Fat: 10g

Fiber: 9g

New England Clam Chowder

New England Clam Chowder

1 slice bacon

2 tsp. vegetable oil

1/2 C. chopped onion

1/2 C. chopped celery

1 clove garlic, minced

1/2 tsp. dried thyme

1 bay leaf

1 1/2 C. diced yukon gold potatoes (1/2 inch dice)

2 C. clam juice

1 1/2 C. 2% milk

1 1/2 T. all purpose flour

3 cans (6.5 oz each) minced clams, drained

1/4 C. chopped parsley

 

Cook bacon in microwave, per package directions, until crisp. Crumble into small pieces and set aside. In large saucepan, heat oil over medium low heat. Add onion, celery, and garlic and cook 5 minutes. Add thyme and bay leaf and continue to cook 3 minutes, stirring occasionally, until onion is softened but not browned. Add potatoes and clam juice. The liquid should just cover potatoes. Bring chowder to a simmer and cook potatoes about 10 minutes. They should be tender but not mushy. In small bowl, whisk 1/4 C. of the milk with flour until smooth. Add to chowder with remaining milk and increase heat to bring to a boil, stirring constantly, until soup has slightly thickened, about 3 minutes. Remove pot from heat and add clams. Remove bay leaf. Divide into 4 bowls and sprinkle each serving with crumbled bacon and parsley. Then add a few oyster crackers for that New England seaside feel.

 

Yield: 4 servings

Calories: 140

Fat: 5g

Fiber: 1g

Roasted Chili-Rubbed Salmon

Roasted Chili-Rubbed Salmon

1 T. olive oil 

1/2 C. coarsely chopped red onion 

2 1/2 tsp. chili powder, divided 

1 bag (14 ounces) frozen corn kernels 

1 C. frozen mixed bell pepper strips 

1/4 C. chopped cilantro + 4 sprigs for garnish 

4 boneless, skinless salmon fillets (4 ounces), about 1″ thick 

1/2 tsp. salt 

1/4 tsp. ground black pepper 

 

Preheat the oven to 450ºF. Heat the oil over medium heat in a large ovenproof skillet or shallow stovetop-to-oven baking dish. Add the onion and cook, stirring, for 2 minutes. Add 1 1/2 tsp. of the chili powder and stir to blend. Add the corn and bell pepper strips. Cook over medium heat, stirring, for about 3 minutes, or until the vegetables are no longer icy. Stir in the chopped cilantro. Spread the vegetables in an even layer. Sprinkle the remaining 1 tsp. chili powder evenly on the fish. Place, chili side up, on the vegetables. Sprinkle with the salt and pepper. Place in the oven and roast for about 12 minutes, or until the fish is opaque. Serve each fillet on a bed of vegetables and garnish with a cilantro sprig.

 

Yield: 4 servings

Calories: 350

Fat: 17g

Fiber: 4g

Mediterranean Chicken Thighs

Mediterranean Chicken Thighs

1 tsp. olive oil 

1 1/2 C. sliced onion 

1 T. minced garlic 

1 green bell pepper, thinly sliced 

1 yellow bell pepper, thinly sliced 

10 whole nicoise olives or 5 pitted black olives, chopped 

1/4 tsp. fennel seeds 

1/8 tsp. dried rosemary 

1/8 tsp. dried thyme 

pinch of red pepper flakes 

1 1/4 pounds boneless, skinless chicken thighs 

2 tsp. red wine vinegar 

1/8 tsp. ground black pepper 

 

Preheat the oven to 425°F. In a large, nonstick skillet, heat the oil over medium heat. Add the onion and garlic. Cook, stirring frequently, for 4 to 5 minutes, or until the onion is translucent. Add the bell peppers. Cook, stirring frequently, for 5 to 6 minutes, or until softened. Add the olives, fennel, rosemary, thyme, and red pepper flakes. Cook, stirring, for 1 minute longer. Place the chicken in a shallow baking dish and arrange in a single layer. Drizzle with the vinegar and sprinkle with the black pepper. Spoon the vegetable mixture over the chicken. Bake for 25 to 30 minutes, or until the chicken is no longer pink in the center and the juices run clear.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

1 can (15 ounces) chickpeas, rinsed and drained 

1/2 small red onion, quartered and thinly sliced 

1/2 cucumber, peeled, seeded, and chopped 

1 roasted red pepper, chopped 

3 plum tomatoes, chopped 

2 T. chopped parsley 

2 cloves garlic, chopped 

3 T. lemon juice 

2 tsp. extra-virgin olive oil 

1/4 tsp. salt 

 

In a large bowl, combine the chickpeas, onion, cucumber, pepper, tomatoes, parsley, garlic, lemon juice, olive oil, and salt. Toss to mix. Allow to stand at room temperature for 10 minutes for flavors to blend. Alternate: A bit of feta cheese adds a pleasantly tangy, creamy note to this salad. Crumble 6 T. (1 1/2 ounces) feta cheese over the salad. It will increase the fat only slightly, to about 4 grams per serving.

Lemon-Olive Tapenade

Lemon-Olive Tapenade

1 C. pitted black olives (such as nicoise or kalamata) 

1 medium shallot, quartered 

1 large garlic clove 

4 anchovy filets 

2 T. drained capers 

1 T. finely grated lemon zest 

2 T. fresh lemon juice 

1/8 tsp. freshly ground black pepper 

1/4 C. extra virgin olive oil 

2 T. chopped flat leaf parsley 

 

Place everything except olive oil and parsley in a food processor; process until it forms a smooth paste. With the processor running, slowly pour in olive oil. Transfer to a medium bowl and fold in the parsley. Refrigerate in a sealed container for up to 10 days.

Black Bean Flautas

Black Bean Flautas

2 (15-ounce) cans Black Beans, undrained

2 teaspoons chili powder

1/2 teaspoon cumin

1 clove garlic, minced

1 bay leaf

12 (6-inch) flour tortillas

6 green onions, minced

2 tomatoes, chopped

1 cup cheddar cheese, grated

 

In a medium saucepan, combine beans with liquid, chili powder, cumin, garlic, and bay leaf. Simmer 10 minutes. Remove bay leaf. Drain bean mixture, reserving liquid. Mash beans, adding liquid as needed for desired consistency.  Preheat oven to 400°F.  Fill tortillas with 2 tablespoons of bean mixture and top with green onions, tomatoes, and cheese. Roll up into a tube shape and place in a 9×13 inch pan, seam side down.  Bake until lightly browned, about 15 minutes. Garnish with remaining bean mixture, salsa, sour cream or yogurt.

 

Yield: 6 servings

Calories: 201

Fat: 6g

Fiber: 5g

Roasted Catfish with Cumin Sweet Potatoes

Roasted Catfish with Cumin Sweet Potatoes

1 pound sweet potatoes, peeled and sliced 1/4″ thick 

1/2 teaspoon ground cumin 

1 tablespoon canola oil 

4 catfish fillets (5 ounces each) 

1 teaspoon chili powder 

1/2 cup diagonally sliced scallions 

1 bag (10 ounces) frozen corn kernels, thawed 

1 medium green bell pepper, chopped 

2 tablespoons fresh lime juice 

1 tablespoon chopped cilantro 

1 teaspoon finely chopped jalapeno chile pepper, or more to taste 

 

Preheat the oven to 400ºF. In a 13″ x 9″ baking dish, combine the potatoes, cumin, and oil. Toss to coat. Spread in an even layer and roast for about 45 minutes, or until the potatoes are browned. Remove the potatoes from the oven. Increase the temperature to 450ºF. Use a wide spatula to gently turn the potato slices. Arrange the fish on top of the potatoes. Sprinkle with chili powder and scallions. Return the fish and potatoes to the oven. Roast for 8 to 10 minutes per inch of thickness, or until the fish flakes easily. Meanwhile, in a bowl, combine the corn, bell pepper, lime juice, cilantro, and jalapeno pepper. With a wide spatula, lift a portion of potatoes and fish onto serving plates. Spoon the corn salad on top.

 

Yield: 4 servings

Calories: 393

Fat: 15g

Fiber: 6g

Thai Glazed Chicken Lettuce Wraps

Thai Glazed Chicken Lettuce Wraps

1 pound thin cut chicken breast meat, available packaged in meat case of market

Grill seasoning (recommended: Montreal Seasoning by McCormick)

2 T. vegetable oil, 2 turns of the pan

2 T. minced ginger root

4 cloves garlic, minced

1 large red bell pepper, seeded and very thinly sliced

1 C. packaged shredded cabbage and carrot mix

3 scallions, chopped on an angle

1/2 C. plum sauce

2 C. basil leaves, loosely packed

1 T. fish sauce

1/2 head iceberg lettuce, cut into half again

1/2 seedless cucumber, chopped

 

Thinly slice the chicken into strips and sprinkle with grill seasoning. Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Oak Town Garlic Vinegar Chicken

Oak Town Garlic Vinegar Chicken

6 T. olive oil, divided

2 medium yellow onions, julienned

2 Anaheim chiles, cleaned and julienned

6 boneless, skinless chicken thighs

3/4 C. minced garlic, divided

8 ounces beer

8 ounces chicken stock

2 T. all-purpose flour

Salt and freshly ground black pepper

1 tsp. dried oregano

1 tsp. paprika

1/2 tsp. chili powder

1/2 C. red wine vinegar

3 T. green onions, sliced

 

In large saute pan over medium heat add 2 T. oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 C. garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth. In medium saute pan heat another 2 T. olive oil and lightly caramelize remaining 1/2 C. garlic. When done, remove from heat, and let cool. In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste. Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 T. of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides. Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes. Garnish with green onions.