Fried Noodles and Chicken Wrapped in Lettuce Leaves

Fried Noodles and Chicken Wrapped in Lettuce Leaves

2 T. Chicken Broth

1 ½ T. light Soy Sauce

1 tsp. Sesame Oil

½ tsp. Oil

1/8 tsp. Pepper

 

1 T. Chinese Rice Wine

1 T. Tapioca Starch

½ tsp. Salt

1 skinned and boned whole Chicken bread or cutlet (1/4 lb.), cut into ¼” dice

 

6-8 dried Chinese Mushrooms

¼ C. coarsely chopped Smithfield Ham

½ C. Green Peas

2 Eggs, Beaten

1 oz. Cellophane Noodles

1 C. plus 4 T. Peanut or Vegetable Oil

1 C. Bamboo Shoots, diced

20 nice, round, Lettuce Leaves

 

Combine broth, soy sauce, sesame oil, salt and pepper in a small bowl; set aside.  Combine rice wine, tapioca starch and salt in a large bowl. Add chicken and marinate at least 20 minutes. Soak mushrooms in hot water until soft, about 20 minutes; drain. Discard stems. Dice mushrooms into ¼” pieces. Boil ham in a small pot of water for 10 minutes; remove with slotted spoon. When cool, chop into ¼” dice. Boil green peas in the boiling water for one minute. Drain and rinse with cold water. Heat wok over medium-high heat until very hot. Reduce heat to low and allow the wok to cool for 2 minutes. Pour in a quarter of beaten egg, swirl around wok until a thin round egg sheet forms. Turn sheet and cook 30 seconds more. Transfer to a plate to cool. Repeat 3 times with remaining egg. When cool, cut sheets into ¼” pieces. Cut and loosen cellophane noodles and separate them into several batches. Heat 1 C. oil in the wok over medium high heat until very hot. Deep fry the cellophane noodles, a few at a time, until puffed up, just 2 or 3 seconds on each side. Transfer to platter. Discard oil. Add 2 T. fresh oil to wok and heat over medium high heat. Add marinated chicken and stir fry 30 seconds or until it turns white. Drain and set aside. Add 2 T. oil to wok and heat over medium high heat. Add ham, mushrooms, peas and bamboo shoots and stir fry about 1 minute. Add cooked chicken, egg, and the seasoning sauce made of the broth, soy sauce and sesame oil. Stir fry over high heat until heated through and well mixed. Spoon meat and vegetables over the cellophane noodles. Diners should help themselves by placing some meat and noodle mixture in a lettuce leaf and wrapping the leaf around the mixture. From: Dim Sum Made Easy

Thai Shrimp Fried Rice

Thai Shrimp Fried Rice

Thai Shrimp Fried Rice2 T. vegetable oil, divided
1/2 C. chopped onion
1 clove garlic, minced
1/4 pound peeled and deveined small shrimp
1/2 C. assorted vegetables, such as frozen mixed vegetables
2 C. cold cooked Jasmine Rice
2 T. Spicy Thai Chili Sauce
1 T. Fish Sauce
1 egg, lightly beaten

Heat 1 T. of the oil in large skillet on medium-high heat. Add onion and garlic; stir fry about 30 seconds or until garlic is lightly browned. Add meat and vegetables; stir fry 3 minutes or until meat is cooked through. Stir in rice, chili sauce and fish sauce; stir fry for 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 T. oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.

Cherry and Smoked Turkey Salad

Cherry and Smoked Turkey Salad

12 oz. smoked turkey, sliced

2 C. Northwest fresh sweet cherries, pitted

1 mango, pared and sliced

1 kiwi fruit, sliced

Napa cabbage, shredded

Spicy Dressing

 

Arrange turkey, cherries, mango and kiwi fruit on shredded Napa cabbage. Drizzle Spicy Dressing over salad. Makes 4 servings. Spicy Dressing: Heat 2 T. vegetable oil and 1 clove crushed garlic until hot but not smoking; cool and remove garlic. Add 2 T. balsamic or red wine vinegar and 1 T. each honey and hot dry mustard and 1/2 tsp. each ground ginger and salt; mix well. Makes about 1/3 C.

Root and Cherry Salad

Root and Cherry Salad

1 C. each thin julienne carrots, turnips, rutabagas and jicama

1/2 C. finely sliced sweet onion

3 T. white wine vinegar

1 T. vegetable oil

1 T. sugar

1 small clove garlic, minced

1 tsp. salt

1/8 tsp. bottled hot pepper sauce

2 C. pitted fresh sweet Northwest cherries

Lettuce leaves

 

Combine all ingredients except cherries and lettuce in medium bowl; mix well. Refrigerate at least 1 hour. Just before serving, add cherries and mix well. Serve on lettuce-lined plate.

 

Blushing Turkey and Cheese Sandwiches

Blushing Turkey and Cheese Sandwiches

4 crusty French sandwich rolls

4 oz. chevre (goat) cheese

1 C. pitted, chopped Northwest fresh sweet cherries

1/4 C. lowfat mayonnaise

1 T. each Dijon-style mustard and chopped fresh basil

8 oz. thinly sliced roasted turkey breast

2 C. baby spinach leaves

 

Slice sandwich rolls in half horizontally, leaving one long side attached. Spread one oz. cheese on cut side of bottom half of each roll. Combine cherries, mayonnaise, mustard and basil; mix well. Spread 3 to 4 T. cherry mixture on cut side of top half of each roll. For each sandwich arrange 2 oz. turkey on cheese and top with 1/2 C. spinach leaves. Serve immediately or keep refrigerated until ready to serve. Picnic Tip: Wrap each sandwich in plastic wrap, aluminum foil, sandwich bag or plastic container. Store in cooler.

Cherry French Toast

Cherry French Toast

1-1/2 C. milk

6 eggs

1/3 C. maple syrup

3 T. sugar, divided

1 T. grated orange peel

1/8 tsp. salt

8 slices (4-1/2 x 3-1/2 x 1/2-inch) French bread

4 C. pitted Northwest fresh sweet cherries, halved

1/2 C. orange juice

Vanilla yogurt

 

Combine milk, eggs, maple syrup, 2 T. sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 T. sugar overnight. Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in a preheated 400°F oven 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 C. cherries and a dollop of vanilla yogurt. Serve immediately.

Anne’s Celery Root Remoulade with Smoked Duck

Anne’s Celery Root Remoulade with Smoked Duck

1 C. homemade thick mayonnaise

1 tsp. Dijon mustard

1/2 tsp. chopped capers

1 cornichon, finely chopped

Juice of one lemon

1/2 anchovy, rinsed and chopped

1 tsp. champagne vinegar

1 tsp. chopped fresh tarragon

1 tsp. chopped fresh parsley

1 (about 12 oz.) celery root, peeled and grated

Salt and white pepper

2 red bliss potatoes, thinly sliced and blanched

1/2 C. champagne and herb vinaigrette

1 (10-oz.) smoked duck breast seared medium rare

2 T. finely chopped parsley

 

In a mixing bowl, combine the mayonnaise, Dijon, capers, cornichon, lemon juice, anchovies, vinegar, and herbs. Mix thoroughly. Season with salt and pepper. Fold in the grated celery root. Season the sliced potatoes with salt and pepper. In the center of the plate, layer the potatoes forming a 3-inch circle. Using a 3-inch circle cutter, form 1/2 C. of remoulade on top of the potatoes. Thinly slice the smoked duck and wrap around the remoulade. Drizzle the vinaigrette around the plate. Garnish with parsley.

 

Hot Walla Walla Sweet Artichoke Dip

Hot Walla Walla Sweet Artichoke Dip

1 (225 ml.) jar Walla Walla Sweet Onion Mustard

1 (8 oz.) package cream cheese, softened

1 1/2 C. mayonnaise

1 (14 oz.) can artichoke hearts, drained

1 3/4 C. grated parmesan or romano cheese

 

Beat cream cheese at medium speed with an electric mixer until smooth. Mash artichoke hearts and add to cream cheese. Stir in mayonnaise, Walla Walla Sweet Onion Mustard and cheese. Spoon into a greased or sprayed baking dish. Bake, uncovered, at 350 degrees for about 20 minutes or until heated through. Serve with assorted crackers such as Roasted Garlic & Rosemary or Toasted Sesame Wisecrackers

Puyallup Valley Red Raspberry Jam Cake

Puyallup Valley Red Raspberry Jam Cake

1/4 C. butter or margarine

1 C. white sugar

2 egg yolks

1 tsp. baking soda

1 C. buttermilk

2 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cocoa

1 tsp. ground cinnamon

1/2 tsp. allspice

1 C. Puyallup Valley Red Raspberry jam

1 C. sifted confectioners’ sugar

1 to 2 T. milk

1 T. butter or margarine, softened

1/2 tsp. vanilla extract

 

Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in Red Raspberry Jam. Pour batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool completely.  Combine confectioners’ sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.

Bake-Free Pacific Northwest Blackberry Bread Pudding

Bake-Free Pacific Northwest Blackberry Bread Pudding

1 loaf day-old French bread

1/3 C. softened butter

1 C. Wild Blackberry Syrup

1 C. of sugar (use Splenda for fewer carbs)

approx. 4 C. fresh Pacific Northwest Blackberries (if you’re lucky enough to get some, if not, frozen works)

 

Lightly butter a 9 x 5 deep loaf pan. Remove all crust from French bread and slice long way into 1/2 inch slices. Butter all sides and edges of bread. Place a layer of berries into pan followed by a sprinkling of sugar. Cut and arrange bread into the pan for the next layer. Repeat layers of berries, sugar and bread until pan is full. Place another loaf pan on top of layers and weigh it down. Refrigerate overnight. To remove from pan, place pan in warm water for 5 minutes and invert. Slice, drizzle with berry syrup, top with whipped cream and serve.

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

(2) 3 oz. boxes Wild Pacific Smoked Salmon Divide into 6 portions:

4 oz. Lite cream cheese½ C. alfalfa sprouts ½ C. alfalfa sprouts

1 T. Onion, finely chopped 1 avocado, thinly sliced

1 tsp. Prepared horseradish ½ cucumber, chopped

6 corn tortillas

 

Mix salmon, cream cheese, onion and horseradish. Spread salmon mixture evenly on tortillas. Layer sprouts, avocado and cucumber. Roll up tightly. Cut each rolled tortilla into bite-sized pieces

Smoked Salmon Chowder

Smoked Salmon Chowder

1 C. smoked salmon, cut in chunks 1 ¼ C. chicken bouillon

2 T. butter ¼ C. sour cream

½ C. chopped onions 1 tsp. minced dill

¼ C. celery 1/8 tsp. Pepper

½ C. chopped green pepper

1 T. chopped parsley

2 T. flour

 

In a saucepan, melt butter, sauté onion, celery, pepper. Stir in flour, add bouillon and cook over medium heat, stirring constantly until reaching boiling point. Add sour cream, dill, smoked salmon; heat 2-3 minutes, stirring constantly. Add parsley before serving.

Pacific Northwest Bing Cherry Couscous Salad

Pacific Northwest Bing Cherry Couscous Salad

1 C. chicken broth

3/4 C. quick-cooking couscous, uncooked

1/2 C. Dried Pacific Northwest Bing Cherries

1/2 C. coarsely chopped carrots

1/2 C. chopped unpeeled cucumber

1/4 C. sliced green onions

1/4 C. toasted pine nuts or slivered almonds (optional)

3 T. balsamic vinegar

1 T. olive oil

1 T. Walla Walla Sweet Onion Mustard

Salt and pepper, to taste

 

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients.

Season with salt and pepper, if desired. Serve chilled or at room temperature. Note: To toast pine nuts or almonds, spread nuts in an un-greased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.

Ina Garten’s Spanish Tapas Peppers

Ina Garten’s Spanish Tapas Peppers

Ina Garten’s Spanish Tapas Peppers

 

1/2 cup cream sherry

1/2 cup golden raisins

3 medium red bell peppers

2 medium yellow bell peppers

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon minced garlic (3 cloves)

3/4 cup chopped green pitted olives (4 to 6 ounces with pits)

8 oil-packed anchovy fillets, drained and minced

1 large tomato, seeded and diced

1 scant teaspoon saffron threads, crumbled

2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)

1/3 cup good olive oil

Minced fresh flat-leaf parsley

 

Preheat the oven to 375°F. Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Drain the excess liquid and set the raisins aside. Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut-side up in a single layer in two large shallow oven-to-table baking dishes. Sprinkle with 1 teaspoon salt. In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, breadcrumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge. Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.

Mega Meatball Pizza

Mega Meatball Pizza

1 pizza dough, store bought or from your favorite pizza shop

A palm full all-purpose flour or cornmeal

Extra-virgin olive oil, for drizzling, plus 2 T. – 2 turns of the pan

2 T. finely chopped rosemary leaves, a couple of sprigs

Coarse salt

1 1/2 lb. ground sirloin

1 medium onion, finely chopped

4 to 6 cloves garlic, finely chopped

Black pepper

1 (6-oz.) can tomato paste

1/2 C. grated Parmigiano-Reggiano

A handful flat-leaf parsley, chopped

1 tsp. dried oregano

3/4 lb. fresh mozzarella or brick mozzarella, your choice, sliced or grated

 

Preheat oven to 425 degrees F. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes. Heat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.

Smoky Turkey Shepherd’s Pie

Smoky Turkey Shepherd’s Pie

3 large Idaho potatoes, peeled and cubed

Coarse salt

2 T. EVOO – extra-virgin olive oil – 2 turns of the pan

1/4 lb. smoky bacon or turkey bacon, chopped

1 1/3 lb. ground turkey breast

1 T. smoked paprika, available in small cans on spice aisle of market (You may substitute 1 1/2 tsp. each sweet paprika and cumin combined)

Coarse black pepper

2 T., 5 or 6 sprigs, fresh thyme leaves

1 medium onion, chopped

2 carrots, peeled and diced

3 ribs celery from the heart, chopped

1 small red bell pepper, seeded and chopped

2 C. frozen peas

2 T. all-purpose flour

2 C. chicken broth

1 C. sour cream, divided

3 T. butter

1 large egg, beaten

10 to 12 blades fresh chives, chopped or snipped

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes. Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 C. of sour cream and combine. Simmer mixture over low heat. Preheat your broiler to high. When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 C. sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk. Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika. Variation: Omit potatoes, peas and egg. Swap 2 lb. ground lamb or sirloin for the turkey, beef stock for the chicken stock and add 1/2 lb. wide egg noodles. Serve the goulash over the cooked egg noodles dressed with the butter and chives.

Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo

Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo

1/2 C. parsley leaves, a couple of handfuls

8 cloves garlic, cracked away from skins

1 lb. chorizo sausage, casings removed

1/4 C. extra-virgin olive oil

1 1/2 lb. tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces

Coarse salt and pepper

24 medium to large mushroom caps

1 C. dry sherry

 

Preheat a grill pan over medium high heat. Place parsley and garlic in food processor and chop.

Heat a large, heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish. To the hot skillet, add about 2 T. extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 C. sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 T. or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.

Four Season Burgundy Beef

Four Season Burgundy Beef

16 oz. Wide Egg Noodles

2 pats Butter

A handful chopped fresh flat leaf parsley

2 lb. beef fillet tips or tender sirloin cut into bite sized pieces

2 T. EVOO

2 White Onions, chopped

12-16 small mushroom caps, halved

2 cloves Garlic, minced

1 1/2 C. Burgundy Wine

3-4 sprigs Thyme

1 bay leaf

14oz. can beef broth

2-3 T. Tomato Paste

 

Cook egg noodles until al dente. Shock with cold water, drain, and return to pot. Toss with butter and parsley, cover until beef is done.  Lightly coat beef cubes with flour. Sauté in olive oil over medium high heat 6-8 minutes, turning once, until browned. Remove meat from pan. Add mushrooms and onions and garlic to the pan. Cook them for 5 minutes, shaking pan occasionally. Add wine and scrape up any bits on the bottom of the pan. Return beef to pan with remaining ingredients. Simmer 10 minutes, ubtil sauce thickens a bit. Remove bay leaf, serve over noodles.

Hawaii Burgers

Hawaii Burgers

2 lbs ground turkey breast

1/2 tsp. ground ginger

2 T. low sodium soy sauce

2 garlic cloves

2 green onions, chopped

1/2 C. Hoisin sauce

2 tsp. Sesame oil

1 cored fresh Pineapple, cut into rings

 

Mix turkey with ginger, soy sauce, garlic and onions. Form into patties and cook for 5 minutes on each side on grill. As burgers cook, baste with hoisin mixed with sesame oil. Grill pineapple rings alongside burgers. Place burgers on buns and top with grilled pineapple rings and lettuce.

Turkey Loco Burgers with Chunky Guacamole

Turkey Loco Burgers with Chunky Guacamole

1 lb. ground turkey

1 tsp. Ground cumin

1-2 T. chopped fresh oregano (a handful of leaves)

1/4 onion, grated

1 lime, juice of

 Hot pepper sauce (to taste or a few shakes)

 Coarse salt

 Cracked black pepper

4 crusty rolls, split

 Romaine lettuce leaves

Chunky Guacamole

2 avocados, peeled and pitted

1/4 medium Spanish onion, grated

1 jalapeno pepper, minced (or serrano)

 Coarse salt

1 plum tomato, seeded and diced

 

In a bowl, combine the turkey and the next 7 ingredients. Form mixture into 4 patties and grill over medium-high heat for 6 minutes on each side. While the burgers are cooking, mash the avocados with the onion, chile pepper, salt, and tomato—leave it chunky. Place each burger on a bun and pile it with chunky guacamole and a piece of romaine.

Pot-Sticker Pockets

Pot-Sticker Pockets

1 1/2 lb. ground pork

1/2 C. water chestnuts

2 green onions, chopped

3 T. Soy Sauce

1″ piece fresh Ginger, grated

2 cloves Garlic, minced

Pinch Crushed Red Pepper

1/2 orange

8 flour tortillas

2 tsp. Honey

1/4 C. white Vinegar

1 cucumber, seeded, peeled, thinly sliced

1/2 carrot, shredded

Hoisin Sauce

Bibb lettuce

 

Combine pork and next 7 ingredients in bowl. Form into patties and cook 5 minutes per side on grill pan or on a grill over medium-high heat. Baste with hoisin sauce as they cook.  Mix honey and vinegar. Coat cuke and carrot with mixture.  Thinly slice Bibb lettuce into shreds. Heat tortilla 15 seconds per side on a dry pan over high heat. Paint tortilla with hoisin. Place lettuce in center and top with some carrot and cucumber. Add pork patty and fold up sides to form a square. Cut across diagonal to form triangle pockets.

Cashew! God Bless You Chicken

Cashew! God Bless You Chicken

1 box jasmine rice

1 lb. boneless, skinless chicken breast, diced

Combine chicken in a bowl with:

1 T. sesame oil

2 cloves garlic, minced and mashed

2 T. rice wine or dry sherry

A shake or two of crushed red pepper

Black pepper, to taste

-Set aside and let marinate while you prep the rest of the ingredients

1 T. vegetable oil

1 large carrot, peeled and diced into small cubes

1 red pepper, seeded and diced

1 can (7 oz) sliced water chestnuts, drained and sliced

3 heaping T. Hoisin sauce

1/2 – 1 C. unsalted cashews

3 green onions, thinly sliced

 

Prepare rice per package directions. Heat vegetable oil in wok or large skillet over high heat. Add carrot and stir fry for 2 or 3 minutes. Add the coated chicken and cook another 3 or 4 minutes (until chicken no longer pink). Toss in the bell pepper and chestnuts. Heat through (a couple minutes). Add the hoisin and toss evenly. Server over bed of jasmine rice and top with cashews and green onions. Feeds 4.

Sesame Noodles

Sesame Noodles

1 T. peanut butter

2 T. soy sauce

Pinch cayenne pepper

1 T. vegetable oil

1 tsp. toasted sesame oil

1/3 lb. thin spaghetti, cooked to al dente, drained and cooled

1 T. sesame seeds

1 scallion, chopped

Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.

Manny’s Sweet and Sour Pasta Sauce

Manny’s Sweet and Sour Pasta Sauce

3 cloves Garlic

2 pinches Red Pepper Flakes

1 small White Onion, minced or grated

1 28oz. can Crushed Tomatoes

1 15oz. can Diced Tomatoes

Handful Jumbo Pitted Green Olives

Handful pitted Black oil-cured Olives

3-4 T. Golden Raisins

10-15 Basil Leaves, roughly cut or torn

Handful Flat Leafed Parsley, chopped

1 lb. Penne Pasta

Handful Pine Nuts, toasted

Cook pasta al dente. Meanwhile, heat garlic, red pepper flakes, and oil in a deep skillet over medium heat until the garlic speaks. Add minced onion and cook a couple of minutes. Add tomatoes, olives, raisins, basil and parsley. Bring to a boil. Reduce heat to low and let simmer while pasta cooks. Drain pasta, toss with sauce. Top with pine nuts and serve.

Emmanuel Nini’s Ziti with Sausage and Cannellini

Emmanuel Nini’s Ziti with Sausage and Cannellini

1 lb. ziti rigate  

2 sweet Italian sausage links  

2 hot Italian sausage links  

Spanish onion, chopped  

3 cloves garlic, minced  

1 can (28 oz.) diced tomatoes  

1 can (15 oz.) crushed tomatoes  

1 can (15 oz.) Cannellini beans  

20 leaves of fresh basil, piled on top of one another, rolled and sliced into strips  

 

Heat water for pasta and cook to al dente. In a large skillet or deep frying pan, cook sausages over high heat and brown on both sides. Remove from pan. Slice on the bias and return to pan to finish cooking through.  Reduce heat to medium. Add onion and garlic to pan and cook for five minutes until the onions are tender. Add tomatoes and beans to pan and heat through. Stir in basil. When basil wilts, toss in pasta and transfer the completed dish to a serving platter.

Asian Cucumber Salad

Asian Cucumber Salad

1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced

1 small red bell pepper, seeded and thinly sliced

1/4 C. rice wine vinegar or white distilled vinegar

2 rounded tsp. sugar

1 T. soy sauce

 

Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers. Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

 

Jasmine Rice “Sundaes”

Jasmine Rice “Sundaes”

Cooked jasmine rice

Water

Salt

Duck sauce

Toasted sesame seeds

 

Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed “sprinkles”. This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.

Roasted Shallot Vinaigrette

Roasted Shallot Vinaigrette

2 shallots

1/2 tsp. kosher salt

2 T. Dijon mustard

2 T. verjus, red or white

2 T. red wine vinegar

2 T. extra virgin olive oil

4 T. chicken stock

1 T. chopped chives

Freshly ground black pepper

 

Preheat the oven to 350°F. With the skin on, cut the shallots in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallots with a bit of the olive oil and place them on the baking sheet cut side down. Roast in the oven until the shallots are very soft, about 20 to 30 minutes. When the shallots are cool enough to handle, remove the skin and the root end. Puree the shallots and salt in a food processor. Add the mustard and puree. Add the verjus and vinegar by the T., pureeing after each addition. With the motor running, add the olive oil and stock slowly through the feed tube. Stir in the chives and pepper. Adjust the salt and pepper to taste.

Pasta with Big-Belly Portobello Sauce

Pasta with Big-Belly Portobello Sauce

1 lb. penne or rigatoni pasta

2 T. extra-virgin olive oil

3 garlic cloves, minced

Red pepper flakes (to taste or a couple of pinches)

4 portabella mushrooms, tops thinly sliced

Coarse salt

1 (28 oz. ) can crushed tomatoes

2 T. chopped fresh flat-leaf parsley (a palmful)

Grated parmigiano-reggiano cheese

 

Bring salted water to a boil in a deep pasta pan. Cook the pasta al dente; when you drain the pasta, cold-shock it with running water to stop the cooking process. While the pasta is cooking, heat a large skillet over med-high heat. Add in oil, garlic, and crushed red pepper. As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices. Coat them with the oil with a good shake or two of the pan (or stir). Sprinkle them with a little salt. Cover the pan with a lid or foil and lower heat to med-low; let the mushrooms cook for 10 minutes or until deep brown and soft. There should be a good amount of mushroom gravy in the bottom of the pan. Add in the can of tomatoes and parsley; heat through and give the pan a good shake (or stir). The sauce will be a nice reddish brown and will have a beefy taste; combine with the pasta and dump on a platter. Serve with shaved or grated Parmigiano or Asiago cheese, bread, and a green salad.

Bucatini all Amatriciana

Bucatini all Amatriciana

1 lb. bucatini (tube pasta that looks like spaghetti with a hole down the center of it)

Salt

2 T. extra-virgin olive oil, 2 turns of the pan in a slow stream

1/4 pound, 4 or 5 slices, pancetta, chopped

1 medium onion, chopped

1 tsp. crushed red pepper flakes

4 to 6 cloves garlic, chopped

1(28-oz.) can crushed tomatoes

2 T. chopped flat-leaf parsley

Black pepper

Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table

 

Bring a large pot of salted water to a boil and salt the water. Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve. Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.

Pasta Abruzzese

Pasta Abruzzese

1 lb. bulk sweet Italian sausage

1/2 medium Spanish onion, finely chopped

1 fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice

3 garlic cloves, minced

1 C. low sodium chicken broth

1 (28 oz. ) can crushed tomatoes

2-3 T. chopped fresh flat leaf parsley

1 lb. penne or rigatoni pasta, cooked until al dente

 

Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles. Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat. To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then. Add in broth and tomatoes; heat through. Dump sausage back into pan and add parsley; stir while bringing to a boil. When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.

Rachel Ray’s Linguini with White Clam Sauce

Rachel Ray’s Linguini with White Clam Sauce

1/4 C. extra-virgin olive oil

1 tsp. red pepper flakes

4 to 6 cloves garlic, finely chopped

1 tin flat fillet of anchovies, drained, 6 or 7 fillets

2 T. fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 tsp. dried

1 C. dry white wine

1 C. clam juice or chicken stock

1 can (15 oz. s) fancy whole baby clams

1 lemon, zested

1 lb. linguini, slightly undercooked, about 6 to 7 minutes

1/4 C. chopped parsley leaves

Lots of black pepper and some coarse salt

Crusty bread, for mopping

 

Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

Herb & Cheese Savory Cookies with Balsamic Syrup

Herb & Cheese Savory Cookies with Balsamic Syrup

1 C. of flour

2 tbsp of fresh rosemary

1/4 C. of butter, cut into cubes

1/2 C. of grated Parmesan cheese

1/2 C. of sour cream

Salt and pepper

Balsamic Syrup (recipe below)

Preheat oven to 350 degrees. In a food processor, place flour, rosemary, butter, salt and pepper. Pulse until combined. Add the Parmesan cheese and sour cream. Pulse until the dough comes together. Roll dough out into a log and wrap in plastic wrap. Refrigerate for at least 1 hour. Slice dough into cookies and place them on a lined baking sheet. Bake for 15 minutes, until they just start to brown. Serve with balsamic syrup.

Balsamic Syrup

1 C. balsamic vinegar (fig infused balsamic is also good)

3 T. of sugar

3 T. of light flavored honey

Combine balsamic vinegar, sugar and honey in a saucepan over medium/low heat. Simmer until reduced by ½ and has the consistency of syrup. Be careful not to let it reduce too much or it will become bitter and hard. Also watch out for the fumes from the vinegar as it cooks. Allow the syrup to come to room temperature. You can cover and refrigerate the syrup for up to 2 weeks. Bring the syrup to room temperature before using it.

Creamy Fettuccine with Shrimp and Bacon

Creamy Fettuccine with Shrimp and Bacon

1 pound uncooked fettuccine

2 bacon slices (uncooked)

1 pound large shrimp, peeled and deveined

1 garlic clove, minced

1 1/2 C. frozen green peas, thawed

1 C. shredded carrot

2 C. 2% reduced-fat milk

2 T. all-purpose flour

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 C. (4 ounces) grated Parmesan cheese

1/2 C. chopped fresh flat-leaf parsley, divided

 

Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm. Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 T. drippings in pan. Crumble bacon; set aside. Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm. Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 C. parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 C. parsley and crumbled bacon. Serve immediately.

 

Pistachio Rice

Pistachio Rice

2 C. water

1 C. basmati rice

3/4 tsp. salt, divided

2 T. dried currants or golden raisins

1 1/2 T. chopped pistachios

1 T. chopped fresh parsley

2 T. pistachio oil

1/4 tsp. freshly ground black pepper

Fresh parsley sprigs (optional)

 

Bring water to a boil in a medium saucepan; add rice and 1/4 tsp. salt. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and rice is done. Remove from heat; fluff with fork. Add 1/2 tsp. salt, currants, and next 4 ingredients (currants through pepper). Cover; let stand 5 minutes. Garnish with parsley sprigs, if desired

Pan-Seared Salmon with Pineapple-Jalapeno Relish

Pan-Seared Salmon with Pineapple-Jalapeno Relish

2 C. chopped pineapple

1/4 C. finely chopped red onion

1/4 C. finely chopped red bell pepper

1 T. fresh lemon juice

2 tsp. sugar

1 finely chopped seeded jalapeño pepper

1/2 tsp. salt, divided

Cooking spray

1 tsp. chili powder

1/4 tsp. black pepper

4 (6-ounce) salmon fillets

 

Combine first 6 ingredients in a medium bowl; stir in 1/4 tsp. salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 tsp. salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.

Linguine with Caramelized Artichokes and Prosciutto

Linguine with Caramelized Artichokes and Prosciutto

1 garlic clove, peeled

4 ounces artisan-style bread (crusts removed), cut into 1-inch cubes

2 T. olive oil

1 1/2 T. butter

3 C. thinly sliced leeks

1/4 tsp. each salt and pepper

2 pounds baby artichokes, rinsed, trimmed, and quartered

About 1 C. fat-skimmed chicken broth

2 T. lemon juice

1/2 C. dry white wine

12 ounces dried linguine pasta

2 ounces thinly sliced prosciutto, cut into 1/2-inch-wide strips

1/4 C. chopped parsley

 

In a blender, whirl garlic clove until minced. Add half the bread cubes and pulse until coarse crumbs form. Pour onto a plate; repeat with remaining bread cubes. Pour 1/2 T. oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add crumbs; stir often, lowering heat if crumbs threaten to scorch, until crisp and golden, 10 to 15 minutes. Set aside. Put butter and remaining 1 1/2 T. oil in a 10- to 12-inch frying pan (with sides at least 2 inches tall) over medium-low heat. When butter is melted, add leeks, salt, and pepper, and stir occasionally until leeks are very limp and starting to brown, 10 to 15 minutes. Add artichokes, 3/4 C. chicken broth, and the lemon juice; increase heat to medium and bring to a simmer. Cover; cook until artichokes are tender when pierced, about 10 minutes. Uncover and cook until liquid is evaporated and mixture begins to brown, 5 to 10 minutes longer. Stir in wine, scraping bottom of the pan to release browned bits. Cook until liquid is almost evaporated, about 1 minute. Stir in 1/4 C. broth; if mixture appears too dry, add a little more broth. Meanwhile, in a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add linguine and cook, stirring until tender to bite, 9 to 12 minutes. Drain and stir into artichoke mixture along with prosciutto, parsley, and bread crumbs.

Caramelized Vegetable and Meatball Soup

Caramelized Vegetable and Meatball Soup

1 small peeled, seeded butternut squash

3 medium Yukon Gold potatoes, peeled

2 large carrots, peeled

2 large parsnips, peeled

15 to 20 garlic cloves, peeled

1/4 C. olive oil, divided

2 1/2 tsp. kosher salt, divided

1 1/2 tsp. freshly ground black pepper, divided

1 pound ground turkey (not breast only)

1 T. fennel seeds

1 egg, lightly beaten

2 large leeks, cut into 1/4-in. slices and rinsed

1 large head fennel, cut into 1/4-in. slices (reserve feathery fronds for garnish)

8 C. reduced-sodium or homemade chicken broth*

 

Preheat oven to 425° and arrange racks in upper and lower thirds of oven. Cut squash, potatoes, carrots, and parsnips into 1-in. pieces and put in a large oiled roasting pan; add garlic. Toss with 2 1/2 tbsp. olive oil, 1 1/2 tsp. salt, and 1 tsp. pepper and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on lower rack about 40 minutes, or until browned and tender (stir after they’ve browned underneath, about 25 minutes). Meanwhile, make meatballs: With wet hands, mix turkey, fennel seeds, egg, 1 tsp. salt, and 1/2 tsp. pepper together in a small bowl. Oil your hands with some of remaining oil. Shape turkey mixture into 1-in. meatballs and set them on an oiled rimmed baking sheet as you go, using more oil as needed to coat them well. Roast meatballs on upper rack 15 to 20 minutes, turning a couple of times to brown well on all sides. Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add leeks and fennel, season with salt and pepper to taste, and cook until softened, about 5 minutes. Pour in broth and bring to a boil over high heat, covered. Lower heat and simmer vegetables until meltingly soft, about 25 minutes. When vegetables in oven have caramelized and meatballs are browned, remove both from oven. Transfer meatballs to roasting pan. Pour a ladleful of hot broth into baking sheet and scrape up browned bits; pour into roasting pan along with all contents of pot and gently scrape up vegetables’ browned bits. Return to oven and bake 5 minutes to let flavors mingle. Serve with hunks of warm bread.

Vegetable Lo Mein with Edamame and Mustard Greens

Vegetable Lo Mein with Edamame and Mustard Greens

1/2 C. boiling water

1/4 C. dried wood ear mushrooms

2 quarts water

3 C. chopped mustard greens

1 (14-ounce) package fresh Chinese egg noodles

1/4 C. low-sodium soy sauce, divided

1 T. dark sesame oil

2 T. canola oil

1 T. grated peeled fresh ginger

1 1/4 C. (1/4-inch-thick) red bell pepper strips (about 1 medium)

3/4 C. chopped green onions

1 garlic clove, minced

1 1/2 C. frozen shelled edamame (green soybeans), thawed

3 T. hoisin sauce

 

Combine 1/2 C. boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside. Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside. Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 T. soy sauce and sesame oil, tossing to coat, and set aside. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 T. soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.

Orzo Salad with Chickpeas, Dill, and Lemon

Orzo Salad with Chickpeas, Dill, and Lemon

1 C. uncooked orzo (rice-shaped pasta)

1/2 C. thinly sliced green onions

1/2 C. (2 ounces) crumbled feta cheese

1/4 C. chopped fresh dill

1 (19-ounce) can chickpeas (garbanzo beans), drained

3 T. fresh lemon juice

1 1/2 T. extra-virgin olive oil

1 T. cold water

1/2 tsp. salt

1/2 tsp. bottled minced garlic

 

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

 

Yield: 4 servings

Calories: 327

Fat: 10.4g

Fiber: 4.9g