Penne with Salmon and Roasted Vegetables

Penne with Salmon and Roasted Vegetables

12 ounces penne

2 pounds leeks

1 red bell pepper, cut into strips

1/4 C. chicken broth

2 T. lemon juice

1 T. olive oil

2 tsp. dried thyme, crushed

1/4 tsp. freshly ground black pepper

1 yellow summer squash, halved and cut into 1/4″ slices

1/4 C. pitted kalamata olives

1 salmon fillet (1/2 pound), skinned

 

Preheat the oven to 400°F. Prepare the pasta according to package directions. Meanwhile, cut the leeks into 2″ lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13″.9″ baking dish. Add the broth, lemon juice, 2 tsp. of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes. Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 tsp. oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender. Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

Roasted Vegetable Strudels

Roasted Vegetable Strudels

2 medium-large zucchini and/or yellow squash, cut into 1/2″ cubes

1 large red onion, coarsely chopped

1 large red bell pepper, cut into 1/2″ cubes

1 eggplant, cut into 1/2″ cubes

2 ounces fat-free cream cheese

1/2 C. (2 ounces) goat cheese

1/3 C. chopped fresh basil

1/4 tsp. salt

12 sheets (17″ x 11″) frozen phyllo dough, thawed

 

Preheat the oven to 400°F. Coat 2 baking sheets with nonstick spray. Spread the zucchini and/or yellow squash, onion, bell pepper, and eggplant out on the prepared baking sheets in an even layer. Coat with nonstick spray. Bake, turning occasionally, for 25 minutes, or until soft. Meanwhile, in a large bowl, combine the cream cheese and goat cheese. Stir in the roasted vegetables, basil, and salt. Rinse 1 baking sheet and wipe dry. Coat with nonstick spray. Set aside. Place 1 sheet of phyllo dough on a work surface, long side facing you. Coat lightly with nonstick spray. Top with 3 more sheets, coating each sheet lightly with nonstick spray. Starting at the center of the top edge, cut the stack in half. You will now have 2 smaller rectangles with the shorter sides facing you.. Divide the roasted vegetable mixture into 6 equal portions. Spoon one-sixth of the vegetables in the center of one stack, leaving a 1″ inch border along all sides. Starting at the bottom, roll the dough over the vegetables once, jellyroll style, then fold in the sides of the dough. Continue to roll away from you to form a tight cylinder. Place on the prepared baking sheet. Spoon another one-sixth of the vegetables in the center of the second stack. Roll into a cylinder and place on the baking sheet. Repeat with the remaining 8 sheets of phyllo and vegetables to form 4 more strudels. Lightly coat the strudels with nonstick spray. Bake for 10 to 12 minutes, or until golden brown and heated through.

Baby Banana Splits

Baby Banana Splits

2 ounces bittersweet chocolate, chopped

1 T. whole milk

1 ripe but firm banana

1 1/3 C. slow churned lite ice cream (4 small scoops)

8 strawberries

1/2 C. chopped pineapple, fresh or canned in juice, drained

whipped cream (aerosol)

2 T. roasted unsalted peanuts, chopped

 

In a small microwaveable dish, combine the chocolate and milk. Microwave for 30 seconds, or until hot. Stir until smooth. Set aside. Cut the banana in half through the middle. Slice each half lengthwise into 4 slices. Set out 4 shallow dessert dishes. Place a scoop of ice cream in each dish. Put a banana slice on the sides of each scoop. Top with strawberries and pineapple. Drizzle on the reserved chocolate sauce. Top with a spritz (about 1 T.) of whipped cream. Sprinkle on the peanuts. Serve right away.

 

Yield: 4 servings

Calories: 250

Fat: 12g

Fiber: 4g

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)5 T. olive oil

6– 12 boneless quail

6 slices of bacon

6 – 12 large bell peppers

¼ C. (½ stick) butter

salt

Sauce:

1 onion, finely chopped

20 grapes, peeled and seeded

5 T. red wine

5 T. white wine

a little meat sauce

1 bay leaf

 

Preheat the oven to 400°F. Heat the oil in a skillet. Add the quail and cook over low heat, turning occasionally, for a few minutes, but do not let them brown. Remove the quail from the pan and reserve the oil. Lightly season the quail with salt and put a slice of bacon into the cavity of each one. Cut out the stalks and remove the seeds from the bell peppers. Put each quail into a bell pepper and add a little butter. Put into an ovenproof baking dish and bake for about 1 hour. Meanwhile, make the sauce. Reheat the oil in the skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the grapes, red and white wine, meat sauce, and bay leaf, season to taste with salt, and cook for 10 minutes. Remove and discard the bay leaf. Serve the quail in the bell peppers and offer the sauce separately.

Galician Stew (Pote Gallego)

Galician Stew (Pote Gallego)

Scant 1 ½ C. dried haricot Beans, soaked overnight in cold water and drained

5 ounces ham

2 beef shanks

1 pound 2 ounces lean beef

4 potatoes

1 pound turnip green or cabbage

1 T. lard or vegetable

Shortening

Salt

 

Put the beans in a pan and add cold water to cover. Bring to a boil and drain. Add fresh cold water to cover and bring back to a boil, then lower the heat and simmer for 25 – 30 minutes. Drain well. Put

the ham, shin bones, beef, potatoes, turnip tops or Savoy cabbage and lard into a large stockpot. Add enough water to cover. Bring to a simmer and simmer for 1 hour. Add the beans, simmer for 30 minutes more and serve hot.

Venison and Wine Stew

Venison and Wine Stew

3-4 lbs. venison

1/3 C. flour

1/2 C. Crisco

1 1/2 C. hot water

1 C. red wine

3 or 4 bay leaves (removes wild taste)

1 tsp. dried parsley

1 lg. onion, peeled and quartered

1 1/2 tsp. Lawry’s seasoning salt

1/2 tsp. pepper

3 carrots, quartered

3-4 lg. potatoes, quartered

 

 Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry’s. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 tsp. of Lawry’s. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

Dark Chocolate Mint Cookie Bars

Dark Chocolate Mint Cookie Bars

4 ounces bittersweet chocolate, chopped

1 C. old-fashioned oats

1/3 C. packed brown sugar

2 T. unsweetened cocoa powder

1 tsp. baking powder

1/2 C. 1% cottage cheese

2 T. better butter or trans-fat free spread

1 egg

1/2 tsp. mint extract

confectioners’ sugar

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with vegetable oil spray. Place the chocolate in a small microwaveable bowl. Microwave on high power for about 1 minute, or until partially melted. Stir until smooth. Set aside. Place the oats, sugar, cocoa powder, and baking powder in a food processor bowl fitted with a metal blade. Process for 3 minutes, or until the oats are finely ground. Transfer to a mixing bowl. Add the cottage cheese to the processor bowl. Process, scraping the bowl as needed, for about 2 minutes, or until smooth. Add the Better Butter or spread, egg, and extract. Process, scraping the bowl as needed, for about 1 minute, or until smooth. Add to the oats mixture along with the reserved melted chocolate. Stir to mix. Dollop the batter into the prepared pan. Pat to spread evenly. Bake for about 16 minutes, or just until the top is set. Do not overbake. Let stand to cool. Cut into 16 squares. Dust lightly with confectioners’ sugar just before serving.

 

Yield: 16 servings

Calories: 100

Fat: 5g

Fiber: 1g

Cranberry Spice and Walnut Biscotti

Cranberry Spice and Walnut Biscotti

3/4 C. all-purpose flour

1/2 C. whole wheat pastry flour

3/4 tsp. baking powder

1 tsp. apple pie spice

salt

3 T. better butter or trans-fat free spread, softened

3 T. honey

1/2 tsp. orange extract

1 egg

3 T. fat-free milk

3 T. chopped walnuts

3 T. chopped dried cranberries

 

On a sheet of waxed paper, combine the flours, baking powder, spice, and salt. Stir with a fork to mix. In a mixing bowl, combine the Better Butter or spread, honey, and orange extract. With a wooden spoon, beat until smooth and light. Add the egg, beating until smooth. Add the milk. Beat until smooth. Gradually add the dry ingredients, beating just until combined. Stir in the walnuts and cranberries. Cover with plastic wrap. Refrigerate for at least 3 hours, or longer if desired, until firm. Preheat the oven to 325°F. Coat a baking sheet with vegetable oil spray. Turn the dough onto a lightly floured work surface. Divide the dough in half. Roll each piece of dough into a 1″ diameter log. Place the logs, separated, on the sheet. Bake for 30 minutes, or until the logs are set. Remove to a rack to cool for 10 minutes. Reduce the oven temperature to 300°F. On a cutting board with a serrated knife, cut each log into 1/2″-wide diagonal slices. Place the slices, cut sides down, on the baking sheets. Bake for 18 minutes, or until toasted on top. Turn the cookies and bake for about 10 minutes, or until toasted on top. Remove to racks to cool.

 

Yield: 10 servings

Calories: 133

Fat: 5g

Fiber: 1g

Venison Stew

Venison Stew

2 lbs. venison, cubed

3 cloves garlic

2 onions, sliced

3 tsp. vegetable oil

2 bay leaves

1 head cauliflower

3 potatoes, cubed

6 carrots, cubed

1 can tomato sauce

1 Tsp.. salt

1 C. water

 

Throw all in a crock pot and cook until done.

One-Dish Piperade

One-Dish Piperade

2 Tsp. olive oil

1 onion, coarsely chopped

4 cloves garlic, chopped fine

4-6 sweet peppers (more if you use smaller ones like Jimmy Nardello’s), chopped

4 large tomatoes, coarsely chopped or 2 C. canned roma tomatoes

2 tsp. Spanish pimenton (paprika), regular or smoked

1/2 tsp. dried thyme or 2 tsp. fresh thyme

Salt to taste

8 eggs

4 thick slices bread (like Como or Campagne)

 

Heat olive oil over medium heat in large, open sauté pan. Add onions and garlic and sauté till translucent. Add peppers and sauté till tender. Add tomatoes and stir till they start to break down, then add paprika, thyme and salt. Reduce heat to simmer for one hour or until liquid is reduced by half. Make eight indentations in the piperade and break an egg into each one. Cover and cook till whites are cooked through and yolks are still runny. While eggs cook, toast bread slices in toaster and brush with olive oil (or brush each one with olive oil and toast under broiler). Place a slice on a plate or in a bowl and top with two eggs and lots of piperade. Repeat with other slices. Serves four.

Tortilla Crusted Chicken with Fajita Veggies

Tortilla Crusted Chicken with Fajita Veggies

1 -2 lb. boneless, skinless chicken breasts, pounded thin

1 T. Blackening or Taco seasoning

1 C. finely crushed tortilla chips

3 T. butter, melted

1 T. olive oil

1/2 green pepper, thinly sliced

1/2 onion, thinly sliced

2 cloves garlic, minced

2 green onions, cut into 1 inch pieces

2 t. Blackening or Taco seasoning

1 tomato, sliced

 

Sprinkle chicken breasts on both sides with the blackening or taco seasoning. Coat both sides with crushed tortilla chips. Place on a cookie sheet and drizzle melted butter evenly over all the pieces. Bake at 350 degrees for about 15 minutes, until fully cooked. While the chicken cooks, heat the olive oil in a small skillet. Add the pepper and onion slices. Cook for 3 minutes. Add the garlic, green onions and seasoning. Cook an additional 2 minutes. Remove from heat and stir in tomatoes. Serve the fajita veggies on top of or on the side of the chicken. Enjoy!

White Beans and Escarole

White Beans and Escarole

3 Tsp. organic olive oil, plus 1 tsp. to finish

2 medium organic onions, halved and thinly sliced (or finely chopped for young eaters)

4 cloves organic garlic, minced

1/3 C. organic sun dried tomatoes, chopped (skip for kids under 12 mos)

1 head organic escarole, cleaned and roughly torn into pieces

1/3 C. organic chicken broth

1 can organic cannellini beans, drained and rinsed

2 Tsp. organic lemon juice, freshly squeezed, plus extra to finish (substitute cider vinegar for kids under 12 mos)

1/2 C. organic parmesan, grated

salt and pepper

 

Heat olive oil in a large pan over medium-high heat. Add onion and garlic. Sauté until they begin to turn a light golden brown. Add tomatoes and saute another minute or two, until they begin to soften. (If you aren’t using “fresh” sun dried tomatoes or ones that have been soaking in olive oil, add them at the same time as the onion and garlic since it will take much longer for them to soften.) Add escarole. You may need to do this in batches, waiting for one batch to wilt before adding the next. When all of the escarole is in the pan and wilted, add chicken stock and, if serving only to older kids and adults, a healthy sprinkling of salt. Reduce heat to medium low and simmer until 3/4 of the liquid has cooked off. Stir in the beans and lemon juice. Simmer until most of the liquid is absorbed and the greens are tender. Remove from heat and stir in parmesan. Set young eaters’ portion(s) aside. Finish with salt and pepper, olive oil, and a squeeze of lemon juice.

Pizza Fondue

Pizza Fondue

1 package Pepperoni, optional

2 cans Tomato paste

3 T. Olive oil

1/3 C. Water

1 T. Italian seasoning

2 tsp. Salt

2 tsp. Garlic powder

1/2 tsp. Crushed red pepper flakes

2 C. Mozzarella cheese shredded

1 loaf Italian bread cubed

 

Cut pepperoni into quarters and set aside. In a fondue pot or medium saucepan, stir together tomato paste, olive oil, water and seasonings. Heat over low heat. Stir in pepperoni and mozzarella cheese. Stir until cheese is melted. Serve in fondue pot or a large bowl with Italian bread cubes for dipping.

Taffy Apple Salad

Taffy Apple Salad

1/2 C. sugar

1 T. cornstarch

1/2 lemon, squeezed or 2 T. lemon juice

1 egg, slightly beaten

1 20 oz. can pineapple tidbits, divided

1 8 oz. container Cool Whip, thawed

3 red delicious apples, not peeled and cubed

2 C. mini marshmallows

1 – 1 1/2 C. salted peanuts

 

In a medium saucepan, combine sugar, cornstarch, lemon juice, egg and juice from can of pineapple. Whisk over low heat until thickened, about 5-8 minutes. Remove from heat and stir in cool whip. In a large bowl, add pineapple tidbits, apples, marshmallows and peanuts. Pour sauce on top and toss to combine. Refrigerate at least 2 to 3 hours before serving.

Pie Pops

Pie Pops

Lollipop Sticks

Premade Pie Dough

Pie Filling

Egg Whites

Sprinkles or Candy Decorations, if desired

 

Roll dough as thin as possible. Cut out circles (you could do hearts or another shape as well) with cookie cutter (2”ish). Mix a little cornstarch with your pie filling. You don’t want it too juicy. Flour your work surface and place a dough circle on the flour. Place a little filling in the center of a dough circle. Place lollipop stick on one side. Cover with second dough circle. Crimp edges using end of a lollipop stick. Brush with egg wash. Add sprikles if using.  Cover sticks with foil. Bake at 375 for about 15 minutes. Keep an eye on them; remove when crust is the right toasty doneness for you.

 

 

Spinach Artichoke Dip Casserole

Spinach Artichoke Dip Casserole

1 lb. pasta, fully cooked and drained (I used small shells.)

1/2 lb. boneless, skinless chicken breasts or thighs, cooked and cubed

1/2 bag frozen spinach, thawed

1 15 oz. can artichoke hearts, drained and chopped

1 C. mayonnaise

1/3 C. sour cream

1 6 oz. bag shredded Parmesan cheese

1 T. horseradish, optional

1/2 t. each salt, black pepper, garlic powder

1/4 t. each nutmeg and cayenne pepper

1/2 C. grated Parmesan cheese, optional

 

Place all of the ingredients, except pasta, in a large bowl and stir until combined. Add pasta and toss to coat. Pour into a 13×9 inch casserole dish. Sprinkle with grated Parmesan if desired. Bake at 350 degrees for 25-30 minutes, until bubbly. (For Stolen Moments style, simply cover the casserole dish with foil and refrigerate. Place in a preheated oven 30 minutes before dinner time.)

Zucchini Risotto

Zucchini Risotto

2 – 4 tsp. butter

1 C. Arborio rice

4+ C. chicken stock

1 egg yolk (I use the whole egg, actually)

1/4 C. half-&-half or cream

1 tsp. olive oil

3 small zucchini, sliced thin or grated if easier

1/4 C. parmesan or more

2 lg garlic cloves

1 bunch scallions or chopped onions or shallots – whichever

salt/pepper

1/2 C. chopped ITALIAN parsley – don’t ever use the frilly garnish kind – no flavor

juice of 1/2 lemon

1/3 C. or so of white wine – whatever you’re drinking at the moment

 

First, melt 2 tsp. of the butter and the olive oil, add the onion and sauté slowly. Once they’re soft, throw in the garlic (so it doesn’t burn), then all the rice, with a little more oil. I know, seems weird with no liquid, but that’s risotto. Stir fry the rice for a few minutes, then add about a C. of broth. Traditionally, it should be hot, which you can do in a glass pyrex C. measure in the microwave. But you don’t have to. The key to risotto is to keep adding the broth as the rice sucks it up – it should never be dry or conversely, drowned. You do have to stir regularly, though not continuously as the books would say. Now, my sister sautes the zucchini with garlic in a separate pan, but I don’t because I’m all about one-pot meals. The cheater way is to add the zuke when the rice is almost done, along with the cream, egg and parmesan, lemon, wine, salt/pepper and parsley. I throw it all in together and it comes out fine. You’ll need to correct the rice with broth or hot water if it isn’t done enough or is too dry. Cook til it’s done. This is where my sister adds the additional 4 T. of butter.

Monterrey Chicken Quesadillas

Monterrey Chicken Quesadillas

1/2 lb. shredded or diced cooked chicken (I used one large boneless, skinless chicken breast, cooked in the oven)

3/4 C. barbecue sauce (bottled or homemade)

1/2 lb. bacon

1 onion, thinly sliced

2 C. shredded cheese (I use Monterrey Jack, but anything would work)

6 burrito-sized flour tortillas

Butter

 

Combine chicken and barbecue sauce. Set aside. Dice the bacon and add to a small skillet. Cook until desired crispness. Remove bacon from skillet with a slotted spoon to drain. Add the sliced onion to the bacon grease in the skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon and drain. Build quesadillas – on a tortilla layer cheese, chicken, bacon, onion, more cheese and top with a second tortilla. Cook quesadillas in a large skillet with melted butter.

Seaside Slaw

Seaside Slaw

1/3 C. Basic Aioli or mayonnaise, see cook’s notes

2 T. cider vinegar

1 T. sugar or more to taste

1 tsp. Dijon mustard

1 tsp. fennel seeds

3 C. finely shredded napa cabbage (1 small head)

1 large carrot, shredded

1 small red onion or 4 green onions (white and green parts), thinly sliced

Kosher salt and freshly ground black pepper

 

Cook’s notes: To make aioli, whisk together 1 large egg yolk, 2 tsp. freshly-squeezed lemon juice and 1/2 tsp. Dijon mustard in medium bowl. Mince and mash 2 small (peeled) garlic cloves with pinch of kosher salt. Combine 1/4 C. extra-virgin olive oil and 1/4 C. vegetable oil. Add oil mixture to yolk mixture in a thin stream, whisking constantly until emulsified. Whisk in garlic paste. Season to taste with salt and pepper. Use 1/3 C. in this recipe. In large bowl, whisk aioli or mayonnaise, vinegar, sugar, mustard and fennel seeds. Add cabbage, carrot and onion; toss. Season to taste with salt and pepper; if needed add a little more sugar; toss. Cover and refrigerate up to 3 days.

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.