Triscuit Tuna Melts

Triscuit Tuna Melts

1 can (3 oz.) low sodium tuna, drained, flaked
1 T. Sour Cream
Dash hot pepper sauce
24 Triscuit Low Sodium Crackers
1/4 C. Shredded Swiss Cheese

Mix tuna, sour cream and hot sauce until well blended. Spread 1 tsp. of the tuna mixture onto each cracker; top with 1/2 tsp. of the cheese. Place 8 topped crackers on microwavable plate. MICROWAVE on HIGH 15-20 seconds or until cheese begins to melt. Repeat with remaining topped crackers. Serve immediately.

Yield: 8 (3 topped crackers each)
Calories: 80
Fat: 3.5g
Fiber: 2g

Melon Bubbles

Melon Bubbles

1-1/2 C. boiling water
1 pkg. (8-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
2-1/2 C. cold club soda or seltzer
1 C. melon balls (cantaloupe, honeydew and/or watermelon)

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold club soda. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). MEASURE 1 C. thickened gelatin into medium bowl; set aside. Stir melon balls into remaining gelatin. Spoon into 8 champagne glasses or dessert dishes. BEAT reserved gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over gelatin in glasses. Refrigerate 3 hours or until firm.

Yield: 8 servings
Calories: 15
Fat: 0g
Fiber: 0g

Fantasy Chicken

Fantasy Chicken

4 1/2 oz. boneless chicken breast
1/4 tsp. black pepper
2 T. low sodium salsa
1 small apple
1/4 tsp. nutmeg
1 T. fresh basil
2 T. fresh lemon juice
3/4 T. olive oil

Rinse and pat dry chicken. Peel and grate apple and mix with nutmeg and lemon juice in a small bowl.(note: you may use less spice if desired.) In a nonstick skillet, heat oil over medium heat and sauté chicken about 3-5 minutes on each side or until done. Remove from pan and keep warm. In same skillet, add apple mixture and salsa, raise heat to medium-high and bring to a boil. Stir in chopped basil and pepper and continue to cook for 1-2 more minutes, or until sauce is thickened. Serve chicken topped with sauce over the rice.

Calories: 320
Fat: 13g
Fiber: 3g

No-Cook Fresh Tomato Sauce with Pasta

No-Cook Fresh Tomato Sauce with Pasta

8 medium plum tomatoes, chopped (about 2 lb.)
1/4 C. chopped fresh basil leaves
2 T. chopped red onion
1/2 C. Reduced Fat Italian Dressing
1/4 C. Kraft 100% Grated Parmesan or Romano Cheese
1 lb. pasta, cooked, drained

Combine tomatoes, basil and onion in large bowl. Stir in dressing and cheese. Add pasta; toss lightly.

Yield: 8 servings
Calories: 280
Fat: 4.5g
Fiber: 3g

Gruyere Caraway Popovers

Gruyere Caraway Popovers

2 large eggs
3/4 C. milk
1/4 C. water
1 T. melted butter
1 C. minus 2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. caraway seeds, freshly ground or smashed, plus more whole, for the centers
1/2 C. coarsely grated Gruyere (about 2 oz.)

Preheat oven to 375 degrees F. Generously grease 6 (2/3-C.) popover tins or 9 (1/2-C.) muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Whisk ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 C. Gruyere and whole caraway seeds over popovers. Then top with the remainder of batter. Bake popovers in lower 1/3 of oven for 45 minutes. Cut a slit about 1/2-inch long on top of each popover with a small sharp knife and bake 10 minutes more.

Yield: 9 servings
Calories: 103
Fat: 4.8g
Fiber: .3g

Lemon and Lime Rice

Lemon and Lime Rice

2 C. Minute White Rice, uncooked
1 T. butter or margarine
1 T. chopped fresh cilantro
1-1/2 tsp. grated lemon peel
1-1/2 tsp. grated lime peel
1/2 tsp. salt

Cook rice as directed on package. Add butter; stir until melted. Add remaining ingredients; mix lightly. Serve warm.

Yield: 4 servings
Calories: 190
Fat: 3g
Fiber: 1g

Swiss Cheese Ham and Asparagus Bake

Swiss Cheese Ham and Asparagus Bake

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
3 C. cubed cooked ham
18 fresh asparagus spears (about 1/2 lb.), cut into 2-inch pieces
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 C. milk
1 C. hredded Swiss Cheese

Preheat oven to 350°F. Add 1-1/2 C. hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min. Mix ham, asparagus, soup and milk in 13×9-inch baking dish; sprinkle with cheese. Top with stuffing. Bake 30 min. or until heated through and golden brown on top.

Yield: 6 servings
Calories: 300
Fat: 12g
Fiber: 2g

Rustic Rueben Salad

Rustic Rueben Salad

8 C. torn salad greens
1 tomato, cut into wedges
1 C. croutons
1/2 lb. deli corned beef, sliced, cut into strips
3/4 C. cubed Kraft Swiss Cheese
1/4 C. sauerkraut, well drained
1/4 C. Kraft Thousand Island Dressing
Combine greens, tomato and croutons in a large salad bowl. Add remaining ingredients; toss lightly.

Yield: 4 servings
Calories: 310
Fat: 17g
Fiber: 3g

Creamy Broccoli Soup

Creamy Broccoli Soup

1/4 C. chopped onion
1 T. butter or margarine
1 T. flour
2 C. milk
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
8 oz. (1/2 lb.) Light Velveeta Pasteurized Prepared Cheese Product, cut up
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper

Cook and stir onion in butter in 2-quart saucepan on medium-high heat until tender. Reduce heat to medium.
Add milk and cream cheese; cook until cream cheese is melted, stirring frequently. Stir in remaining ingredients; cook until heated through, stirring occasionally. Great Substitute: Substitute 1 pkg. (10 oz.) frozen chopped spinach; frozen cauliflower, chopped; or frozen asparagus spears, chopped; for the broccoli.

Yield: 6 servings
Calories: 220
Fat: 18g
Fiber: 2g

Glazed Carrots

Glazed Carrots

1/4 C. Catalina Dressing
1 T. Brown Sugar, optional
1 lb. baby carrots
2 T. Slivered Almonds, toasted
2 T. chopped fresh parsley

Pour dressing over carrots in large nonstick skillet; stir to coat.
Cover and cook on medium heat 10 minutes, stirring after 5 minutes. Remove from heat. Stir in almonds and parsley.

Yield: 6 servings
Calories: 90
Fat: 6g
Fiber: 2g

Asian Peanut-Ginger Steaks

Asian Peanut-Ginger Steaks

1/2 C. A.1. Teriyaki
2 T. creamy peanut butter
1 T. grated fresh gingerroot
Grated peel and juice of 1 lime
4 bone-in beef sirloin steaks (8 oz. each), 3/4 inch thick

Mix marinade, peanut butter, ginger, lime peel and juice with wire whisk until well blended. Reserve 1/4 C. of the marinade mixture to serve with the cooked steak. Place steaks in resealable plastic bag. Pour 1/2 C. of the marinade mixture over steaks; seal bag. Turn over several times to evenly coat steak. Refrigerate 30 minutes to marinate. Remove steaks from marinade; discard marinade. Preheat grill to medium heat. Grille steaks 4 to 6 minutes on each side for medium rare (145°F) to medium doneness (160°F), brushing frequently with the remaining marinade mixture. Cut each steak in half. Serve with the 1/4 C. reserved marinade mixture.

1/2 C. regular A-1; 3 T. PB, 2 T. Soy Sauce, 1 T. grated Ginger, grated Peel and Juice of one lime

Yield: 8 servings
Calories: 180
Fat: 7g
Fiber: 0g

Steak House Grilled Sirloin

Steak House Grilled Sirloin

1/3 C. A.1. Roasted Garlic Steak Sauce
1/4 C. finely chopped onion
3/4 tsp. hot pepper sauce
1 beef sirloin steak (1-1/2 lb.), 3/4 inch thick

Preheat grill to medium heat. Mix steak sauce, onion and hot pepper sauce; set aside. Grill steak 4 minutes on each side or until cooked through, turning occasionally and brushing with the steak sauce mixture. Cut steak into 6 pieces to serve.

Yield: 6 servings
Calories: 150
Fat: 5g
Fiber: 0g

Crispy Vegetable Spread

Crispy Vegetable Spread

1 pkg. (8 oz.) Neufchatel Cheese, softened
1 C. shredded, peeled seeded cucumber, well drained
1 C. shredded carrot
1 tsp. chopped fresh dill
1/2 tsp. lemon juice
4 green onions, sliced
1 Box Triscuit Reduced Fat Crackers

Mix all ingredients except crackers until well blended; cover. Refrigerate several hours to allow flavors to blend. Serve as a spread with crackers.

Yield: 16 servings, 2 T. spread and 6 crackers eachCalories: 140
Fat: 6g
Fiber: 4g

Turkey and Vegetable Tostadas

Turkey and Vegetable Tostadas

6 Flour Tortillas
1 pkg. (1-1/4 oz.) Taco Seasoning Mix, divided
1 lb. ground turkey breast
2 C. chopped tomatoes, divided
1 C. chopped zucchini
1/2 C. water
1 C. Kraft 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese
1-1/2 C. shredded lettuce
3 T. chopped cilantro

Place tortillas in single layer on baking sheet. Spray 1 side of tortillas with cooking spray. Sprinkle evenly with about 1 tsp. of the taco seasoning mix. Bake at 400°F for 6 minutes or until crisp and lightly browned. Set aside. Spray large nonstick skillet with cooking spray. Add turkey; cook on medium-high heat 4 minutes or until no longer pink, stirring frequently. Add 1 C. of the tomatoes, zucchini, water and remaining taco seasoning mix; simmer 5 minutes. Spoon turkey mixture evenly onto tortillas; top with cheese, lettuce, remaining 1 C. tomatoes and cilantro. Serve immediately.

Yield: 6 servings
Calories: 270
Fat: 8g
Fiber: 2g

Italian Ham Primavera

Italian Ham Primavera

1 pkg. (9.4 oz.) Kraft Deluxe White Cheddar on Rotini Pasta with Broccoli
2 C. ham strips
2 C. frozen vegetable blend, thawed
1/2 tsp. Italian seasoning

Cook Rotini Pasta in boiling water in large saucepan 8 min., stirring occasionally. Mix contents of the Broccoli Pouch, ham and vegetable blend with the ingredients in saucepan. Continue cooking 5 min.; drain. Do not rinse. Add Cheese Sauce and Italian seasoning; cook until heated through, stirring occasionally. Great Substitute: Substitute 2 C. cut-up mixed fresh vegetables, such as asparagus, tomatoes, green onions, carrots and/or green beans, for the frozen vegetable blend.

Yield: 4 servings
Calories: 300
Fat: 10g
Fiber: 4g

Spring Pea Soup

Spring Pea Soup

1/2 C. Reduced Fat Italian Dressing
2 C. cubed peeled potatoes (1 inch)
2 pkg. (9 oz. each) frozen peas and pearl onions
2 cans (14 oz. each) low sodium chicken broth
1/2 C. Light Sour Cream
2 T. chopped fresh mint

Mix all ingredients except sour cream in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender. Transfer vegetable mixture to blender container in small batches; cover. Blend until smooth; pour into medium bowl. Repeat until all of the vegetable mixture is pureed. Stir in sour cream. Serve warm sprinkled with mint.

Yield: 7 servings, 1 C. each
Calories: 110
Fat: 5g
Fiber: 1g

Greek-Style Couscous Salad

Greek-Style Couscous Salad

1 C. whole wheat couscous, uncooked (or 4 C. cooked bulgur wheat)
1 C. halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) Crumbled Reduced Fat Feta Cheese
1 tsp. dill weed (optional)
1/2 C. Reduced Fat Italian Dressing

Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in a large bowl; cool 10 min. Add remaining ingredients; toss lightly. Cover. Refrigerate at least 1 hour to allow flavors to blend.

Yield: 6 servings
Calories: 190
Fat: 6g
Fiber: 5g

Springtime Sauteed Spinach

Springtime Sauteed Spinach

1/4 C. Kraft Zesty Italian Dressing
2 cloves garlic, minced
8 C. packed baby spinach leaves
2 T. Real Bacon Bits

Heat dressing in large deep skillet or Dutch oven on medium heat. Add garlic; cook and stir 1 minute or until tender. Add spinach; cover. Cook an additional 4 to 6 minutes or until spinach is wilted, stirring after 3 minutes. Sprinkle with bacon bits. Variation: Prepare as directed, substituting Swiss chard for the spinach and increasing the cooking time to about 15 minutes, stirring occasionally.

Yield: 4 servings
Calories: 80
Fat: 5g
Fiber: 3g

Tuscan Bread Salad

Tuscan Bread Salad

3 C. cubed Italian bread, toasted
2 C. washed torn arugula
1 C. chopped seeded tomato
1 C. chopped cucumber
1/2 C. Shredded Parmesan Cheese 3/4 C. Italian Dressing

Toss bread with arugula, tomato, cucumber and cheese in a large salad bowl. Add dressing just before serving; mix lightly.

Yield: 8 servings
Calories: 170
Fat: 10g
Fiber: 1g

4 Minute Spicy Garlic Shrimp

4 Minute Spicy Garlic Shrimp

2 T. extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 tsp. crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails intact
2 tsp. grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 T. chopped parsley leaves, a handful

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Yield: 8 servings
Calories: 191
Fat: 9g
Fiber: 0g

Grilled Red Onion Marmalade

Grilled Red Onion Marmalade

5 medium red onions, peeled, cut in 1/2-inch slices
3 tablespoons extra virgin olive oil plus more for brushing
1 teaspoon salt
Freshly ground pepper
2 cloves garlic, minced
1 medium jalapeno chile, seeded, minced
1/2 cup balsamic vinegar
3 tablespoons each: creme de cassis, grenadine, zinfandel or other full-bodied red wine

Prepare a grill or broiler. Brush onion slices with 1 tablespoon of the olive oil; season with 1/2 teaspoon of the salt and pepper to taste. Grill 2 minutes on each side. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat; add grilled onions, garlic and jalapenos. Cook, stirring, 3 minutes. Add vinegar, creme de cassis, grenadine and zinfandel, stirring occasionally, until liquid is evaporated, about 15 minutes. Season with remaining 1/2 teaspoon of salt and pepper to taste. Transfer to a food processor; pulse 5-7 times until finely chopped but not pureed. Serve at room temperature or refrigerate up to 2 weeks.

Yield: 2 C.
Serving Size: 1 T.

Calories: 21
Fat: 1g
Fiber: .3g

Mahi-Mahi With Corn & Tomatillo Salsa

Mahi-Mahi With Corn & Tomatillo Salsa

6 mahi-mahi filets, 3 oz. each
1/3 C. pistachios, ground

Salsa:
5 ears fresh corn
24 tomatillos
1 red pepper
1 tomato
1/2 jalapeño, seeded
2 T. cilantro

Sauce:
1 C. fresh squeezed orange juice
1 tsp. lemon juice
2 T. pistachio nut oil

Salsa, Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve. Sauce, Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve. To serve, Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish.

Yield: 6 servings
Calories: 340
Fat: 11g
Fiber: 7g

Asian Pear Slaw with Chilies

Asian Pear Slaw with Chilies

6 celery ribs
4 T. fresh lime juice
4 T. seasoned rice vinegar
1 tsp. ginger root
6 Asian Pears, sliced 1/4-inch thick
3 scallions, thinly sliced on diagonal
1/4 C. Cilantro leaves
1/2 tsp. Fresno chili or Jalapeno chili, finely chopped

Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

Yield: 6 servings
Calories: 67
Fat: 0g
Fiber: 1g

Poached Asian Pears in Raspberry Sauce

Poached Asian Pears in Raspberry Sauce

4 Asian pears
1 C. apple juice
1 C. dry white wine
1/2 C. water
Few strips of lemon or orange peel

Raspberry Sauce:
1 C. fresh or frozen raspberries, thawed
2 T. sugar

Core Asian pears if desired, or leave stem and core intact. In a saucepan, combine the apple juice, wine, water, and lemon or orange peel. Place pears in liquid. Bring to boiling; reduce heat. Simmer, partially covered, 20 minutes, spooning liquid over pears frequently during cooking. (Pears will still be firm after cooking.) Chill pears in liquid. Meanwhile, prepare Raspberry Sauce: In a blender or food processor bowl, place berries. Cover and process till smooth. Add sugar; process again. If desired, strain sauce to remove seeds. Cover and chill sauce till needed. To serve, spoon some of the Raspberry Sauce onto 4 dessert plates; place a pear in center of sauce in each plate. Pass any remaining sauce to spoon over pears.

Yield: 4 servings
Calories: 161
Fat: 0g
Fiber: 2g

Bacon, Ham and Leek Quiche

Bacon, Ham and Leek Quiche

6 strips turkey bacon
1/2 C. low-sodium ham, diced
12 leeks, thinly sliced
1 1/2 C. low-fat Swiss cheese
1 T. flour
1 C. egg substitute
1 C. fat-free half and half
1 C. skim milk
1 prepared 9-inch pie shell

Fry bacon until crisp. Drain. Reserve 1 T. of drippings. Fry leeks and ham in bacon drippings until leeks are tender (5-10 minutes). Drain. Mix Swiss cheese with flour. Set aside. Beat egg substitute add cream, and milk. Add cheese and flour mixture. Mix well. Stir in crumbled bacon, ham and leeks. Mix well. Pour mixture into a 9-inch pie shell. Bake at 375 degrees for about 45 minutes or until knife inserted in center comes out clean.

Yield: 8 servings
Calories: 186
Fat: 4g
Fiber: 1g

Shrimp and Pluot Stir Fry

Shrimp and Pluot Stir Fry

1 tsp. safflower oil
1 clove garlic, minced
1/2 tsp. ginger, grated
2 green onions, chopped
1 tsp. cornstarch
1/4 C. chicken broth
2 T. sherry
1 tsp. soy sauce
1 tsp. brown sugar
1/2 lb. shrimp, shelled, de-veined
4 pluots, sliced
4 oz.water chestnuts
1/4 lb. broccoli, diagonally sliced

Combine oil, garlic, ginger and onions in a microwave-safe casserole. Cook on high 30 seconds. Add cornstarch, chicken broth, sherry, soy sauce and brown sugar. Microwave on high for 1 minute. Stir in remaining ingredients. Cover, cook on high 2 to 3 minutes, stirring once.

Yield: 2 servings
Calories: 328
Fat: 6g
Fiber: 6g

Ground Beef One Pan Dinner

Ground Beef One Pan Dinner

2 C. water
1 bay leaf
1 beef stock cube
1 clove garlic, crushed
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
31/2 oz. brown rice, uncooked
1 T. parsley, finely chopped
2 T. tomato paste
7 oz. cabbage, finely shredded
1 T. polyunsaturated oil
2 carrots, shredded
17 1/2 oz. lean ground beef
1 onion, large, finely sliced
3 T. shallots or chives, finely chopped

Shred cabbage and carrots; put to one side. Place oil in a large skillet and stir-fry garlic and onion over low heat until golden. Add beef and stir-fry until brown. Season with beef cube, bay leaf, thyme, tarragon, parsley and chives. Add rice, water and tomato paste. Reduce heat, cover and simmer over low heat for 30 minutes. Add cabbage and carrots to rice and stir fry just to mix and slightly soften. Serve immediately.

Yield: 6 servings
Calories: 245
Fat: 9g
Fiber: 3g

Potatoes and Onions, Alsatian Style

Potatoes and Onions, Alsatian Style

2 1/2 to 3 pounds Yukon Gold or medium-sized white or red-skinned potatoes, peeled and thinly sliced

1 large sweet onion, thinly sliced

1/2 pound Alsatian Muenster cheese, shredded (2 C.)

1 garlic clove, minced

Kosher salt and freshly ground black pepper

2 C. half-and-half

1 C. heavy cream

2 T. butter, cut into pieces

 

Preheat oven to 425° F. Thoroughly butter a shallow 8-x-10-inch baking dish. Divide potatoes, onion, cheese and garlic into thirds. Layer 1/3 of potatoes in the dish and sprinkle with 1/3 of garlic, onion and cheese. Season with salt and pepper to taste. Repeat layering 2 more times, ending with cheese. Pour half-and-half and cream over top. Scatter butter on top. Bake 30 minutes; Reduce temperature to 375°. Bake until potatoes are golden and tender, about 1 hour.

Roast Pork with Apples, Cabbage, and Turnips

Roast Pork with Apples, Cabbage, and Turnips

1 (3-pound) boneless pork loin roast, trimmed

2 C. finely chopped onion

1 slice applewood-smoked bacon, chopped

5 C. thinly sliced peeled tart apple (about 1 1/2 pounds)

3 C. thinly sliced green cabbage

3 C. (1-inch) cubed peeled turnips

3/4 C. dry white wine

2 T. maple syrup

2 T. cider vinegar

1 tsp. salt

1/4 tsp. freshly ground black pepper

 

Preheat oven to 375º. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven. Bake, uncovered, at 375º for 1 hour and 15 minutes or until a thermometer registers 155º, turning pork after 45 minutes.

 

Herbed Turkey Meatballs with Cranberry Sauce

Herbed Turkey Meatballs with Cranberry Sauce

1 T. unsalted butter

1/2 yellow onion, finely chopped

1 small celery stalk, finely chopped

1 lb. ground turkey

1 C. fine fresh bread crumbs

1 egg

2 T. chopped fresh oregano

1/2 tsp. salt

1/2 tsp. freshly ground pepper

2/3 C. fresh orange juice

1 C. fresh or frozen cranberries

1/4 C. sugar

Preheat an oven to 425°F. Lightly oil a rimmed baking sheet. In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside. Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet. Bake the meatballs until opaque throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes. Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately.

Lemon and Mint Cake

Lemon and Mint Cake

150gr flour

100gr sugar

100gr butter

2 eggs

3 organic lemons

Small bunch of fresh mint

16gr baking powder

 

Grind sugar and mint together. Then add the eggs and whisk until you get a smooth mixture. Add butter, flour, juice of 2 lemons and their rinds and finally the baking powder. Slice the remaining lemon, place the slices at the bottom of your baking tin, and then pour the mixture on top. Bake at 180 C for about 40 minutes or until golden on top. Let it cool completely then turn it upside down and serve.

Maui Corn Cakes

Maui Corn Cakes

1 C. flour

¾ C. cornmeal

1 scant T. baking powder

½ tsp. soda

1 T. sugar

¼ tsp. cayenne

½ tsp. pepper

½ tsp. kosher salt

2 large eggs, separated

6 T. butter, melted

1½ C. buttermilk

1 C. finely diced Maui sweet onion

1 C. corn kernels

¼ C. minced scallions

2 T. finely diced bell pepper

1 T. minced fresh cilantro

1 T. minced chives

 

Combine first 8 dry ingredients. Beat egg yolks slightly and stir in with butter and next 7 ingredients. Beat egg whites to form soft peaks; fold in. Drop 1/3 C. batter on oiled skillet to make 3-inch cakes. Cook until bubbles form on top; turn like pancakes. Serve hot.

Pan-fried Chicken with Bacon and Thyme Gravy

Pan-fried Chicken with Bacon and Thyme Gravy

2 skinless, boneless chicken breast halves

¼ C. buttermilk

3 tsp. chopped fresh thyme or 1 tsp. dried

3 T. plus 2 tsp. flour

3 T. cornmeal

2 bacon slices, chopped

2/3 C. chicken broth

2 green onions, chopped

 

Combine chicken, buttermilk and 1 tsp. thyme; turn to coat chicken well. Mix 3 T. flour and cornmeal. Add chicken to cornmeal mixture and turn to coat completely. Sprinkle generously with salt and pepper. Cook bacon until brown and crisp. Drain. Add chicken to skillet drippings. Fry until cooked through and brown on both sides, about 5 minutes per side. Transfer to plates. Whisk broth, remaining thyme and flour. Add to skillet and boil until thickened and reduced to 1/3 C.. Whisk in onions and bacon and bring to boil. Season with salt and pepper. Spoon gravy over chicken and serve. Serves 2.

Grilled Tri Tip with Black Olive Aioli

Grilled Tri Tip with Black Olive Aioli

1 tri tip steak, approximately 2.5 pounds

2 T. of olive oil

3 T. of fresh rosemary leaves, chopped

1 T. of freshly ground pepper

1/4 C. finely chopped pitted oil-cured black olives

Cayenne pepper

1 T. kosher salt

 

Place steak in a small, nonreactive baking dish. Combine the olive oil, rosemary and black pepper in a small bowl and stir well. Rub the mixture evenly over the tri tip. Cover with plastic and wrap and refrigerate for 8 hours or up to 24 hours. (I marinated the steak for about 1.5 hours on the counter while working out, tasted great). Remove the tri tip from the refrigerator for 1.5 hours before cooking. Prepare and light a charcoal grill for direct grilling, or heat gas grill on high. While the grill is warming up start the aioli. When the grill is ready, remove the tri tip from the marinade and season with a liberal amount of kosher salt on both sides. The more the better, don’t be shy. Place the steak on the cooking grate directly over the coals, cover the grill, and cook, turning once, for 18 to 24 minutes, until a thermometer inserted into the thickest part reads 130 degrees for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes. The meat should be ready to cut now. You will want to cut it into thin slices, across the grain of the meat. Serve with aioli, which was awesome!

 

Black Olive Aioli

 

1 small clove garlic

1/2 tsp. kosher salt

1 tsp. Dijon mustard

2 tsp. of fresh lemon juice

2 egg yolks

1 C. olive oil

 

To make the aioli in a food processor, place the garlic and salt in the work bowl and process to chop as finely as possible. Wipe down the sides of the food processor to push the pieces back to the bottom. Add the mustard and lemon juice and pulse to combine. Add the egg yolks and, with the motor running, add the olive oil in a SLOW, thin, steady steam until all of it has been incorporated and the mixture is thick and completely emulsified. Add the olives to the aioli, mix and season with cayenne to taste.

Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise

Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise

4 T. clarified unsalted butter

1 medium onion, thinly sliced

4 strips smoked bacon, cooked until crisp and then crumbled or diced

2 1/2 pounds red-skinned potatoes, peeled

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

2 T. olive oil

1 T. chopped fresh parsley leaves

Preheat the oven to 450 degrees F. Meanwhile, put 1 T. of clarified butter in a sauté pan over medium heat. Add the sliced onion and sauté until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside. With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well. Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sautéed onion over the potatoes, and then top with the remaining potatoes in an even layer. Sauté over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes. To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up. Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside. Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

Leeks Vinaigrette

Leeks Vinaigrette

8 medium leeks (3 1/2 pounds)

2 tsp. salt

2 oz thinly sliced pancetta, chilled

5 T. extra-virgin olive oil

1 T. red-wine vinegar

1 tsp. Dijon mustard

1 tsp. chopped fresh flat-leaf parsley

 

Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes. Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels. While leeks simmer, finely chop pancetta, then cook in 1 T. oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes. Whisk together vinegar, mustard, remaining 1/4 C. oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.

Summer Squash and Onion Sauté

Summer Squash and Onion Sauté

2 T. Vegetable Oil

3 small Yellow Squashes, trimmed and cut into 1/4” slices

1 small Onion, sliced

2 T. minced Fennel Fronds

1/4 C. low fat Sour Cream

Salt and Pepper

1 T. minced Fresh Chives

 

Heat oil in nonstick skillet over medium heat. Add squash and onions and toss until vegetables are coated with oil. Reduce heat to low, cover and cook, stirring occasionally, until vegetables are just tender, about 6 minutes.  Stir in fennel and sour cream; season with salt and pepper to taste. Cook, uncovered, just until heated through 1 to 2 minutes. Sprinkle with chives and serve.

Pan Roasted Squab with Cherry Balsamic Sauce, Fried Sweet Potato and Beet Nests, and Haricots Verts

Pan Roasted Squab with Cherry Balsamic Sauce, Fried Sweet Potato and Beet Nests, and Haricots Verts

4 squab

1/4 C. olive oil

1 tsp. salt

1/2 tsp. ground black pepper

2 T. minced shallots

1 tsp. minced garlic

1 C. fresh cherries, pitted and halved

1/4 C. balsamic vinegar

1/2 C. reduced dark chicken stock

1 T. chopped sage

1 T. unsalted butter

Fried Sweet Potato and Beet Nests:

1/2 pound beets, peeled and cut into threads on a turning mandoline

1/2 pound sweet potatoes, peeled and cut into threads on a turning mandoline

2 C. flour

Salt and freshly ground black pepper

Haricots Verts, recipe follows

 

Preheat the oven to 475 degrees F. Cut the backbone out of the squab and gently flatten with the palm of your hand. Lightly season the squab on both sides with salt and ground black pepper. Heat the oil in a large saute pan or skillet over medium-high heat. Add the squab, skin-side down, and cook for 3 minutes. Turn and place in the oven. Roast until the birds are cooked through and tender, about 7 minutes. Remove from the oven and transfer to a platter. Cover with aluminum foil. Drain all but 1 T. of fat from the pan and place over medium-high heat. Add the shallots to the pan and cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds. Add the cherries and cook, stirring, for 1 minute. Add the balsamic vinegar and cook, stirring, to deglaze the pan. When nearly all the vinegar has evaporated, add the chicken stock and sage. Cook until reduced by 25 percent in volume, about 1 1/2 to 2 minutes. Remove the sauce from the heat, add the butter and stir. Adjust the seasoning, to taste. For the Fried Nests: Preheat a fryer to 360 degrees F. Dredge the beets and sweet potatoes in the flour, shaking off any excess. Place the sweet potatoes and beets in the fryer and cook until golden brown, about 4 to 5 minutes. Remove the beets/sweet potatoes from the fryer with a spider to a paper towel lined plate and season with salt. To serve, place the potato nest on a platter. Place squab on top and top with sauce. Arrange the haricots verts around the sides and serve immediately.

 

Haricots Verts:

12 ounces haricots verts, ends trimmed, or small thin green beans

2 T. unsalted butter

 

Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath to refresh. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts, and cook, stirring, for 3 minutes.

Swiss Chard with Chickpeas and Couscous

Swiss Chard with Chickpeas and Couscous

1 10-ounce box couscous

1/2 C. pine nuts

3 T. olive oil

2 cloves garlic, thinly sliced

1 15.5-ounce can chickpeas, rinsed

1/2 C. raisins (dark or golden)

2 bunches Swiss chard, stems trimmed

3/4 tsp. kosher salt

1/2 tsp. black pepper

 

Place the couscous in a bowl. Add 1 1/2 C. boiling water and stir. Cover tightly and let stand for 10 minutes. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts. Tip: It’s easy to vary this basic recipe from one week to the next. Try using spinach instead of Swiss chard, almonds in place of pine nuts, or currants as a substitute for raisins.

Roasted Garlic and Butternut Squash Cassoulet

Roasted Garlic and Butternut Squash Cassoulet

1 whole garlic head

4 ounces pancetta, chopped

2 C. vertically sliced onion

1 T. olive oil

1 T. white wine vinegar

4 1/2 C. (1/2-inch) cubed peeled butternut squash (about 2 pounds)

1/2 C. organic vegetable broth (such as Swanson Certified Organic)

1/2 tsp. dried thyme

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

4 (16-ounce) cans cannellini or other white beans, rinsed and drained

1 bay leaf

2 (1-ounce) slices white bread

2 T. grated fresh Parmesan cheese

1/2 tsp. olive oil

1 T. chopped fresh parsley

Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set half of garlic pulp aside; reserve remaining garlic pulp for another use. Discard skins. Heat a large Dutch oven over medium-high heat. Add pancetta; sauté 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 T. oil to drippings in pan; sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar. Preheat oven to 375°. Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 C.. Combine breadcrumbs, Parmesan cheese, and 1/2 tsp. olive oil; sprinkle evenly over squash mixture. Cover and bake at 375° for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.