Kristen's Recipes – Page 271 – (Sometimes) Healthy Recipes

Honey-Sesame Tenderloin

May 7, 2002 Kristen

1 lb. pork tenderloin
1/2 C. soy sauce
2 cloves garlic, minced
1 T. grated fresh ginger root
1 T. sesame oil
1/4 C. honey
2 T. brown sugar
4 T. sesame seeds

Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room temperature, or overnight in refrigerator. Remove pork from marinade, pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork well in honey mixture, coating well; then roll in sesame seed. Roast in a shallow pan at 400[F for 20-30 minutes, until meat thermometer inserted registers 160[F. Remove to serving platter, slice thinly to serve.

Grilled Pork in Raspberry-Herb Marinade

May 7, 2002 Kristen

Raspberry-Herb Marinade:

1/2 cup raspberry vinegar
2 cloves garlic
1 T. Dijon mustard
1 T. honey
1 tsp. each fresh marjoram, and fresh sage and thyme
1/2 tsp. coarsely ground pepper

1 pound pork tenderloin, or pork loin chops

1 T. olive oil
Mesculun (field) greens

Mix all marinade ingredients. Reserve 1-2 T. for salad. Marinate pork in 1/2 cup marinade in the refrigerator at least 2 hours. Grill until pink, basting often. Mix reserved marinade with olive oil, toss with salad greens. Serve pork with salad.

Not Quite Devilled Eggs

May 7, 2002 Kristen

5 hard boiled eggs
1 C. Egg Beaters
3 T. fat-free Miracle Whip
1/4 tsp. horseradish
1/2 tsp. Grey Poupon mustard
1/2 tsp. vinegar
1/2 tsp. salt-optional
Black pepper and paprika-optional

If you perfer a sweeter taste, use less mustard and add 1 to 2 T. sweet relish. Cut boiled eggs in half and discard yolks. Set aside. Spray a skillet with non-fat cooking spray. Add Eggs Beater and cook and stir over medium heat until done. Cool. Combine cooled Egg Beaters and all remaining ingredients except paprika in a food processor until smooth. Fill mixture into egg halves and sprinkle with paprika.

Yield: 10 halves
Calories: 25
Fat: 0g
Fiber: 0g

Quick & Easy Tangy Pork

May 6, 2002 Kristen

4 boneless pork chops/ Equivalent of lean Beef tips/2 Whole Chicken breasts/
1 package of taco seasoning
A touch of oil
1 cup salsa
1 cup apricot preserves
Maybe some brown sugar

Cube the meat into bite sized pieces. Cover with the packet of taco seasoning. Add oil to pan, brown meat until almost done. In a separate bowl, mix together salsa and preserves, add to meat in pan. Simmer 10-15 minutes, taste to see if you need to add some brown sugar.

Potatoes & Sausage Creole

May 6, 2002 Kristen

4 Med. Potatoes, cut into long, thin slices 1/4 inch thick
1/2 lb. Lowfat Kielbasa, sliced 1/4 inch thick
1 Medium Green Bell pepper, cut into 1-inch squares
3/4 C. Tomato Juice
1/2 to 1 T. Creole or Cajun seasoning

Microwave potatoes 8 to 10 minutes until tender. While potatoes cook, in large nonstick skillet toss and brown sausage and pepper over high heat 5 minutes. Add potatoes; sautï¿½ï¿½ and toss until potatoes are lightly browned. Add juice and seasoning; toss 2 minutes.

Yield: 4 servings
Calories: 273
Fat: 4.2g
Fiber: 5g

Halibut with Mango Chutney

May 6, 2002 Kristen

Mango Chutney
1 fresh mango, peeled, pitted, and chopped (1 C.)
2 green onions, white parts only, chopped (1/2 C.)
1 T. peeled, grated fresh gingerroot
1/2 C. fruity white wine (I prefer dealcoholized blanc)
1/4 tsp. angostura bitters (optional)l
1/4 tsp. cayenne pepper

Halibut
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 T. finely chopped fresh tarragon
1 1/2 T. finely chopped fresh parsley
1 1/2 T. finely chopped fresh chives
1 1/2 T. finely chopped fresh basil
6 halibut fillets, about 6-oz. each
6 C. arugula leaves, washed and spun dry

Combine the mango, onion, ginger, wine, bitters, and cayenne in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside until ready to serve. You can make this ahead if you like. Preheat the broiler. Season the fish with the salt and pepper then spray lightly with cooking oil spray. Mix the tarragon, parsley, chives, and basil in a small bowl and sprinkle a third of this mixture on one side of the fish. Place the fish on a broiler pan, herbed side down. Sprinkle the fillets with another third of the herb mixture, then spray the tops of the fish lightly with cooking spray. (Save the rest of the herbs for garnish.) Broil the fillets for 4 minutes on each side, or until the flesh is no longer translucent, but white throughout. Divide the arugula among 6 plates and lay a fish fillet on top of each. Heap a spoonful of mango chutney on the fish and sprinkle the reserved herb mixture over all.

Yield: 6 servings
Calories: 219
Fat: 4g
Fiber: 1g

Flank Steak with Spicy Tomato Ragout

May 5, 2002 Kristen

Steak
1 1/2 lb. flank steak, trimmed of all visible fat
4 cloves garlic, bashed, and finely chopped
1/4 C. finely chopped sweet onion
1 jalapeï¿½o pepper, cored, seeded, and finely diced (1 1/2 T.)
1 Roma tomato, cored, seeded, and finely diced
1/4 tsp. cayenne pepper
1/8 tsp. ground allspice
1/4 tsp. salt
1/2 tsp. light olive oil

Sauce
1/2 tsp. light olive oil
2 C. roughly chopped sweet onion
3 jalapeï¿½o peppers, cored, seeded, and roughly chopped
3 small (or 2 large) Italian plum tomatoes, such as Roma, quartered
1 141/2-oz. can crushed tomatoes in purï¿½e
1/8 tsp. salt
1/8 tsp. ground allspice
1 bay leaf
1 T. arrowroot mixed with 2 T. water (slurry)

Combine the garlic, onion, jalapeno, tomato, cayenne, allspice and salt in a bowl. Put the flank steak in a shallow dish and rub the mixture on both sides. Set the steak aside to absorb the flavors. While the beef is marinating, make the sauce. Warm the oil in a medium frying pan over medium heat. Sautï¿½ the onions until slightly browned, 3 to 5 minutes. Stir in the jalapeï¿½os, tomatoes (both fresh and canned), salt, allspice, and bay leaf. Cook for 10 minutes over low heat. Cover and set aside. Preheat the broiler. Warm a large frying pan over high heat and add 1/2 tsp. of the oil. Lay the flank steak in the pan and brown for 1 minute. Slide the flank steak onto the rack of a broiler pan, browned side down. Set aside the frying pan but do not clean it. Spray the top of the flank steak with cooking spray and broil for 10 minutes, until it is crusted on top but still pink in the middle. While the steak is broiling, finish preparing the sauce. Pour 1/2 C. of water into the frying pan where the steak was browned and stir to remove the flavorful bits of meat from the bottom of the pan. Pour this liquid into a medium saucepan. Press the tomato sauce through a sieve into the same saucepan, discarding the pulp. Add the slurry to the sauce and stir over medium heat until thickened. Remove from the heat until ready to serve. Transfer the flank steak to a large plate, making sure not to lose any of the flavorful juices. Press down on the topping flat with a spatula or wide knife. Carve the steak into thin slices, cutting diagonally across the grain. Pour the juices from the broiler pan and the plate into the tomato sauce. To serve, lay three thin slices of meat on each warmed plate and top with a generous spoonful of tomato sauce.

Yield: 6 servings
Calories: 218
Fat: 7g
Fiber: 3g

Spinach Ricotta Quiche

May 4, 2002 Kristen

12 C. fresh spinach or 2 packages frozen spinach, thawed
2 tsp. olive oil
1/2 C. finely chopped onions
1 C. low-fat ricotta cheese
1/2 C. egg substitute
1/2 tsp. dried dill weed
1/2 tsp. pepper
pinch nutmeg (optional)
3 plum tomatoes, seeded, and chopped (1 C.)
1 T. grated Parmesan cheese

Preheat the oven to 350°. Grease a 9″ pie plate. Steam the fresh spinach until just wilted. Press the water out of the cooked or thawed spinach and set aside. Heat the oil in a small skillet and cook the onions until soft but not brown. Combine the ricotta cheese, egg substitute, dill, pepper, and nutmeg in a large bowl. Add the prepared spinach, tomatoes and onions. Mix thoroughly and tip into the pie pan. Sprinkle Parmesan cheese over the top and bake until set, about 30 minutes. Let the quiche cool for 5 minutes before serving.

Yield: 6 servings
Calories: 115
Fat: 3g
Fiber: 6g

Green Gnocci

May 4, 2002 Kristen

dash olive oil
1 small onion, finely chopped
3 cloves garlic, finely minced
14 oz. veggie broth
1 package (10 oz.) frozen chopped spinach, defrosted, and squeezed dry
1 C. fresh basil leaves, loosely packed
1/2 C. fresh flat-leaf parsley
1 lb. frozen potato gnocci, cooked according to directions on package
1/4 C. grated Romano cheese
salt and pepper to taste
1 oz. pine nuts, toasted

Heat oil on medium heat in deep skillet; add oil, onion and garlic. Sautée until onions are soft. Add broth and reduce heat to low. Grind spinch in food processer and set aside. Add herbs to processor and pulse until finely chopped. Toss hot, cooked gnocci with broth/onion/garlic mixture. Add spinach and heat through. Remove from heat and stir in remaining ingredients, seasoning with salt and pepper. Serve immediately.

Beef Tenderloin Fillets with Horseradish Chili

May 3, 2002 Kristen

1-1/2 lb. beef tenderloin, cut into 4 fillets about 1 1/4 inches thick
2 tsp. snipped fresh sage or 1/2 tsp. dried sage, crushed
1/4 to 1 tsp. coarsely ground white or blackpepper
1/4 tsp. salt
2 tsp. cooking oil
1 C. coarsely chopped tomatoes
2 T. chili seasoning mix
2 cloves garlic, minced
1/2 C. drained canned red beans, rinsed
1/4 to 1/2 C. grated fresh horseradish root
Sage leaves (optional)

Rub both sides of fillets with sage, pepper, and salt; set aside. In a heavy skillet heat oil over medium-high heat. Add tomatoes, chili seasoning, and garlic to skillet; cook for 1 to 2 minutes or until tomatoes just start to soften. Reduce heat to medium-low. Add beans and horseradish. Cook and stir for 2 minutes more. Loosely cover chili; keep warm. Grill fillets on the rack of an uncovered grill directly over medium coals for 18 to 20 minutes for medium doneness or to desired doneness. (Or, in a heavy skillet cook fillets in 4 tsp. hot oil over medium heat for 14 to 16 minutes, turning once.) To serve, place one fillet on each plate; spoon warm chili sauce over fillet and garnish with sage leaves. Serve with steamed vegetables, if desired.

Yield: 4 servings
Calories: 347
Fat: 14g
Fiber: 1g

Vegetable and Potato Pave

May 3, 2002 Kristen

1 T. extra-virgin olive oil
6 C. julienned portobello mushrooms, gills removed (about 8 medium mushrooms)
6 C. julienned fresh shiitake mushrooms (about 1 lb.)
15 Yukon Gold potatoes, scrubbed, unpeeled
2 medium butternut squash, peeled, seeded
3 T. potato starch
1/4 C. fresh herb mix (see notes)
1 tsp. salt
1 tsp. freshly ground black pepper
8 roasted red bell peppers, peeled and seeded (see notes)
6 C. packed spinach, stems removed

Notes: For fresh herb mix, in a small bowl combine 1/4 C. finely chopped fresh basil, 1/4 C. finely chopped fresh oregano, 1/2 C. finely chopped fresh parsley, 1/4 C. finely chopped fresh thyme; mix well. Store in an airtight container in the refrigerator for up to 1 week.

For roasted red peppers, use red or yellow bell peppers, or Anaheim or poblano chilies. Preheat the broiler. Arrange peppers on roasting pan and place under the broiler. Broil on each side until the skin has blistered and turned black, about 10 minutes total, using tongs to turn the peppers as they blacken. Carefully remove the peppers from the oven, place in a bowl and cover with plastic wrap (this will make removing the skins easier). Cool for 20 minutes, peel off the skins and remove stems and seeds. Gently rinse off any remaining charred skin. If you have a gas stove, you can roast the peppers directly on the stove top. Arrange the peppers on the burner rack. Cook until all sides are blackened and blistered, turning once. You also can roast peppers on a grill following the same directions. For the pave: Preheat the oven to 350 degrees. Spray a 13-by-9-inch baking dish with cooking spray. Heat a large sauté pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Add the mushrooms and sauté until soft, about 5 minutes. Cut the potatoes and the butternut squash on a mandoline with a sharp knife into 1/4-inch-thick slices. Arrange 1/3 of the potatoes to cover the bottom of the prepared dish in rows, overlapping slightly. Sprinkle with 1 T. of the potato starch and season with 1/3 of the herbs, salt and pepper. Add a layer of 1/2 of the roasted peppers. Spread 1/2 of the cooked mushrooms over the roasted peppers. Layer 1/2 of the spinach over the mushrooms, making sure to arrange it as evenly as possible. Layer another 1/3 of potatoes over the spinach. Sprinkle the potatoes with 1 T. of the potato starch and 1/3 of the herbs, salt and pepper. Repeat the process again with the remaining vegetables. Finish with a layer of potatoes, the remaining herbs, salt, pepper and the remaining 1 T. potato starch. The entire pave now consists of 3 layers of potatoes with 2 sets of vegetable layers in between. Spray both sides of a piece of parchment paper cut to the size of the pan and place on top of the pave. Place another baking pan or casserole dish of equal size on top and weigh down with clean bricks or another heavy object that can withstand heat. Place in the oven and bake for about 1 hour, or until pave is soft in the center – check by inserting a small knife into the center. Let the pave rest for 15 minutes before cutting.

Yield: 12 Servings
Calories: 250
Fat: 2g
Fiber: 8g

Beavertails

May 2, 2002 Kristen

1/2 C. warm water
4.5 tsp. active dry yeast (2 envelopes)
Pinch of granulated sugar
1/3 C. granulated sugar
1 C. warm milk
1 tsp. pure vanilla
2 eggs, lightly whisked
1/3 C. canola oil
1 1/2 tsp. salt
2.5 C. whole wheat flour
2.5 C. all-purpose flour, plus more for dusting work surface and your hands
4 C. canola oil for frying
2 C. granulated sugar, tossed with 2 tsp. cinnamon (reserve in a shallow bowl)
Lemon

In a large bowl, stir together warm water, yeast and a pinch of sugar. Let stand until it is slightly foamy (about 5 minutes). Add the remaining 1/3 C. of sugar, milk, vanilla, eggs, oil and salt. Stir until smooth. Mix in about half of flour and continue stirring, with a wooden spoon, gradually adding the remaining flour until it all has been incorporated. Flour your hands and turn dough onto a floured surface. Knead for about 5 minutes. The dough will be very sticky, but resist the temptation to add more flour. Transfer dough to a greased bowl and cover with a clean dish towel. Let dough sit covered until it rises and doubles (about 45 minutes). Lightly deflate dough and pinch off a piece about the size of a golf ball. Gently form into a ball with your hand. On a floured surface, use a rolling pin to roll out the small ball of dough into an oval shape, about 2 x 4 inches. Put it onto a lightly floured baking sheet and and cover it with a tea towel while you continue to do the same with remaining dough. Heat about 4 inches of oil in a deep-fryer (375F/190C)) or Dutch oven. Before placing flattened dough into oil, gently stretch to enlarge the oval (I stretched mine to about 4 x 7 inches), to resemble a beaver tail. Carefully slip the dough ovals into oil (one or two at a time). Fry, turning once, until golden brown, about 30 seconds per side. Carefully remove from oil and let drain momentarily on paper towels. While still warm, toss lightly in cinnamon sugar. If desired, squeeze a bit of lemon over the pastry.

Cilantro and Serrano Chile Rice

May 2, 2002 Kristen

1 1/2 C. fat-free chicken broth
1 C. Texmati rice (or another aromatic rice)
1 T. butter
half a medium onion, minced
1minced serrano chile
1/4 C. minced cilantro

In a 1-quart saucepan over high heat, combine broth with rice. Bring to a boil, stir well, and cover the pan. Reduce heat to very low and simmer 15 to 18 minutes or until all the water is absorbed. In a small bowl, combine butter, onion, serrano chile, and cilantro; mix well. Stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well-distributed. Cover and let stand 5 minutes.

Yield: 4 servings
Calories: 198
Fat: 4.1g
Fiber: .8g

Peachy Spiced Lamb Chops

May 2, 2002 Kristen

4 (6-oz.) loin lamb chops, 1 1/2 inches thick, all visible fat removed
1/2 tsp. garlic salt
1/2 tsp. freshly ground black pepper

Sauce:
6 oz. dried peach halves (1 C.)
2 C. fat-free chicken stock
1/2 tsp. dried oregano, crushed
1/4 tsp. ground allspice
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. balsamic vinegar

Sprinkle both sides of the lamb chops evenly with the garlic salt and pepper, cover tightly, and set aside. Combine the dried peaches and chicken stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and boil, uncovered, for 5 minutes. Allow to cool slightly and then spoon the cooked peaches and all the liquid in the pan into a blender or a food processor. Add all the remaining ingredients and puree. If you want a thinner consistency, add a little water. Pour the mixture back into the same pan to reheat. Prepare the grill or preheat the broiler. Broil the lamb chops 4 minutes per side for medium-rare. To serve, place one lamb chop on each of 4 dinner plates and spoon about 1/2 C. of sauce over the top of each chop.

Makes 4 servings
Calories: 374
Fat: 19g

Cuban Black Beans

May 1, 2002 Kristen

3 T. olive or vegetable oil
1 C. onions, chopped
2 garlic cloves, minced, or 1/4 tsp. garlic powder
1 tsp. ground cumin
1 tsp. ground coriander seeds
1 tsp. paprika
1 C. carrots, chopped
1 medium green pepper, chopped
1/8 tsp. black pepper
1/4 C. fresh parsley, chopped, or 4 tsp. dried parsley flakes
1 C. orange juice
2 medium tomatoes, chopped
7 C. cooked black beans, drained (from one lb. dry or 4 16-oz. cans)
1/4 to 1 C. water

Wash and prepare vegetables. In a saucepan, sauté onions, garlic, and spices in oil until onions are clear. Add carrots; sauté for 3-4 minutes. Add green pepper; cook another 5 minutes. Add black pepper, parsley, juice, and tomatoes. Simmer until vegetables are tender. Combine the black beans with the vegetable mixture. Puree only 2-3 C. of the bean mixture in the blender with water to make it smooth. Stir the puree into the remaining beans and simmer for 10 minutes.

Yield: 8 servings
Serving size: 1 C.
Calories: 210
Fat: 4.5g
Fiber: 11g

White Russian Stroganoff

May 1, 2002 Kristen

2 large onions, thinly sliced
3 C. sliced mushrooms
1 C. fat-free chicken stock
1 1/4 C. Low-Fat White Sauce
2 T. low-sodium tomato paste
1 tsp. dried basil, crushed
1/2 tsp. paprika
1/4 tsp. ground nutmeg
1/4 C. dry sherry
4 C. chopped cooked chicken or turkey
1/2 C. non-fat plain yogurt
1/2 T. cornstarch

Cook the onions in a pan, covered, over very low heat until soft, stirring frequently to prevent scorching. Add the mushrooms and continue cooking, covered, until soft. Add all the other ingredients, except the chicken or turkey, yogurt, and cornstarch, and simmer, uncovered, for 10 minutes. Add the chicken or turkey and cook until thoroughly heated. Combine the yogurt and cornstarch in a small bowl and mix well. Remove the pan from the heat and stir in the yogurt mixture.

Makes 8 servings
Serving Size: 3/4 cup
Calories: 177
Fat: 2g

Chipotle Tomatillo Salsa

April 30, 2002 Kristen

6 husked and finely chopped tomatillos
2 to 3 rinsed, drained, seeded and finely chopped canned chipotle peppers in adobo sauce
1/4 cup finely chopped red onion
1/4 tsp. finely shredded lime peel
1 T. lime juice
1 T. snipped fresh cilantro
2 cloves garlic, minced
1 T. honey
1/4 tsp. salt
To make salsa:

Combine all salsa ingredients; cover and let stand at room temperature for 30 minutes for flavors to blend. Refrigerate any leftover salsa for up to 3 days.

Low-Fat White Sauce

April 30, 2002 Kristen

2 tsp. corn oil margarine or butter
1 T. all-purpose flour
12 oz. canned evaporated skim milk, heated to simmering
1/4 tsp. salt

Melt the margarine or butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 2 full minutes, being careful not to brown the flour. Remove from the heat and add the simmering milk, stirring constantly with a wire whisk. Add the salt and return the sauce to low heat. Cook slowly, stirring occasionally, for about 20 to 30 minutes, or until thickened.

Yield: 1 1/4 C.
Serving Size: 1/4 C.
Calories: 72
Fat: 2 g

Marinated Sandwiches

February 19, 2002 Kristen

8 slices (1/4-inch thick) crusty Italian, French, or whole wheat bread
2 T. olive oil
2 cloves garlic (bruised)
2-1/2 T. red wine vinegar
1 medium-size red onion (sliced thin)
8 medium-size pitted ripe olives (coarsely chopped)
2 medium-size ripe tomatoes (cored and sliced, 1/2-inch thick)
1 can (6 1/2 oz.) water-packed light tuna (drained and flaked)
4 T. minced fresh basil or parsley

Tear off four sheets of plastic wrap, each large enough to wrap a sandwich, and lay two slices of bread on each. Sprinkle the eight slices with the olive oil, dividing it evenly, then rub the bread with the crushed garlic; discard the garlic. Sprinkle the bread with the vinegar. Top each of four bread slices with one-fourth of the onion, olives, tomatoes, tuna, and basil. Place the remaining slices, oil-and-vinegar side down, on top to make four sandwiches. Wrap each sandwich tightly in the plastic wrap and let sit at room temperature at least 45 minutes before eating. If packing for a picnic or brown bag lunch, refrigerate the sandwiches until ready to pack.

Yield: 4 servings
Calories: 227
Total Fat 10g
Fiber 1g

Butternut Squash and Chard Souffle

January 4, 2002 Kristen

1 butternut squash (about 2 3/4 lb.)
1/2 C. 1% low-fat milk
1/3 C. (1 1/3 oz.) shredded fontina cheese
1/4 tsp. salt
1 large egg
1 large egg white
Cooking spray
2 quarts water
1/2 tsp. salt
8 C. finely chopped Swiss chard or collard greens
1 tsp. butter

Preheat oven to 375ï¿½. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375ï¿½ for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 C. pulp, reserving remaining pulp for another use. Combine 2 C. squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart soufflï¿½ dish coated with cooking spray. Place soufflï¿½ dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375ï¿½ for 40 minutes or until puffy and set. While squash is baking, bring 2 quarts water and 1/2 tsp. salt to a boil in an 8-quart stockpot or Dutch oven. Add Swiss chard; cover and cook 8 minutes. Drain well; toss with butter. Serve immediately.

Yield: 6 servings
Serving size: 1/2 C. souffle and 1/4 C. greens

Calories: 138
Fat: 4.5g
Fiber: 2.2g

Easy Mexican Cornbread

January 3, 2002 Kristen

3 boxes Jiffy Cornbread Mix

1 13 1/2 oz. can creamed corn

3 eggs

1/4 C. milk

1 1/2 C. taco flavored shredded cheese (or Mexican Blend)

Optional: 1 minced jalapeno and 2 tsp. chili powder

Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9×13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it’s firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully.

Garlic & Herb Dressing

September 18, 2001 Kristen

1/4 C. Flax Oil

1/4 C. Olive Oil

1/4 C. + 1 T. reduced Sodium Soy Sauce

3 T. Red Wine Vinegar

1 T. Mirin, White Wine or Sherry (Mirin is a rice vinegar that can be substituted for white wine)

1/4 C. Unsweetened Ketchup

1 tsp. Lemon Juice

3/4 tsp. Worcestershire Sauce

1 T. Crushed Garlic (in the jar)

1 tsp. Italian Herb Seasoning

1 tsp. Maple Syrup

Blend together all the ingredients. For a thinner dressing, add more Mirin. For a slightly spicier flavor, add a dash or two of hot sauce. Serve on salads and steamed vegetables such as broccoli and kale.

Yields:

Calories:

Fat:

Fiber:

Sauteed Chicken Paillards with Cranberry-Orange Salsa and Blue Cheese Grits

October 23, 2000 Kristen

1 can (16 ounces) whole-berry cranberry sauce
1 11-ounce can mandarin orange sections, drained
Pinch of ground cinnamon

1 can (14 to 14.5 ounces) low-sodium chicken broth
¼ C. milk
½ C. quick (not instant) grits
½ C. pre-crumbled blue cheese
1 T. butter
Black pepper

4 boneless skinless chicken breast halves (1 pound), rinsed and patted dry
½ tsp. seasoned salt or table salt
2 T. vegetable oil
2 T. butter
2 T. dry white wine

Place the cranberry sauce, mandarin oranges, and cinnamon in a food processor or blender and pulse until well combined, 30 seconds. Set the salsa aside. Make the blue cheese grits: Pour the chicken broth and milk into a 2-quart saucepan and heat over medium-high heat. When they come to a boil, stir in the grits, reduce the heat to low, and let simmer, stirring occasionally, until the grits thicken, 5 minutes. Remove the pan from the heat, and stir in the blue cheese and butter. Season with pepper to taste. Cover the pan and set aside. Make the chicken paillards: Place the chicken breast halves between 2 sheets of waxed paper on a work surface and pound them to a 1/3-inch thickness with a meat pounder or the bottom of a heavy skillet. Season on both sides with the salt. Place the oil and the butter in a large skillet over medium-high heat. When the butter has just melted, add the pounded chicken and cook until lightly browned, 2 minutes. Turn the chicken over and cook the second side for 1 minute. Add the wine, cover the skillet, reduce the heat to medium-low, and let the chicken simmer until cooked through, 2 to 3 minutes longer. To serve, spoon the grits onto plates. Place a paillard next to the grits and garnish it with the salsa.

Wilted Cabbage

March 13, 2000 Kristen

4 slices bacon — chopped

1/2 C. chopped onion

2 T. sugar

1/4 C. vinegar

1/2 tsp. salt

1/8 tsp. pepper

4 C. shredded cabbage

Cook bacon until crisp. Remove bacon and set aside. To fat in pan, add onion, sugar, vinegar, salt and pepper. Stir. Add shredded cabbage. Cook on Medium, uncovered for 15 minutes. Stir occasionally. Sprinkle with bacon.

Lentils and Rice with Fried Onions (Mujadarrah)

March 12, 2000 Kristen

6 T. olive oil

1 large white onion, sliced into rings

1 1/3 C. uncooked green lentils

3/4 C. uncooked long-grain white rice

salt and pepper to taste

1/4 C. plain yogurt or sour cream (optional)

Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Steaks with Red Wine Sauce

March 11, 2000 Kristen

4 thinly cut steaks, any variety

1 can of beef stock (low sodium is best)

Â¼ Â C. of a good quality red wine

2 T. olive oil

2 T. of butter

2 T. of flour

Salt and pepper

Preheat the pan and add olive oil. Season steaks with salt and pepper. Place steak in the pan and cook for about four minutes on each side or until desired doneness. If you buy a thicker cut steak, the cooking time will be longer. Remove steaks and cover with tin foil. Bring the heat down to medium low and add butter to the pan. Add flour to the pan whisking the entire time to prevent any lumps in the sauce. After about one minute, add the wine and allow the alcohol to cook out for about one minute, and then add the beef broth. Allow the sauce to thicken for about three minutes and then put steaks back in the pan to get them warm again and covered in the sauce. Serve steaks with sauce poured over them.

Bacon Baked Cabbage

March 10, 2000 Kristen

1 head cabbage

1 onion

Black pepper

Chicken stock or powder/cube/ stock or water

Diced bacon

1 T. butter or margarine

Slice cabbage not too thick. Slice or dice onion. Pour chicken stock or powder/cube/ stock mixed with water or plain water into a baking dish a couple of centimeters deep. Layer cabbage, onion, and bacon. Season with black pepper to taste. Dot with butter. Cover with lid or aluminum foil, bake in oven approx 30-40 minutes on 325 degrees or can be cooked in microwave. Check half way through cooking, stir.

Shells with Tuna and Capers

March 9, 2000 Kristen

1 package (16 ounces) medium shell pasta

Salt

1 medium lemon

2 T. olive oil

2 clove garlic, crushed with press

1/4 tsp. crushed red pepper

2 can (6 ounces) tuna in water, drained and flaked

1/4 cup capers, drained and chopped

1 cup packaged fresh Italian parsley leaves, chopped

In saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, from lemon, grate 1 tsp. peel, and squeeze 2 T. juice. In 10-inch skillet, heat olive oil over medium heat. Add garlic and crushed red pepper, and cook, stirring, 30 seconds. Add tuna, capers, lemon juice, lemon peel, and 1/4 tsp. salt, and cook 2 minutes. When pasta has cooked to desired doneness, remove 1/2 C. pasta cooking water. Drain pasta and return to saucepot. Add parsley, tuna mixture, and reserved pasta cooking water; toss well.

Roasted Fennel and Red Onion Salmon

March 8, 2000 Kristen

2 small fennel bulbs, cut into 1/2-inch wedges

1 large red onion, cut into 1/2-inch wedges

6 cloves garlic, smashed

1 cup cherry or grape tomatoes

2 teaspoons extra-virgin olive oil

1/2 bunch fresh thyme sprigs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 6-ounce salmon fillets, skinned

1 lemon, halved

About 3 cups cooked rice (optional)

Heat oven to 400Â° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired. Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.

Twigs and Leaves Lasagna

March 7, 2000 Kristen

1 bunch amaranth

1 bunch green carrot tops (variation: have also used turnip greens, spinach)

1/2 box lasagna noodles (about 9)

2 Italian sausages

3 cloves garlic

3 cipollini (very small) onions

2 tsp. vegetable oil

1 can diced tomatoes

1 cup tomato sauce

1/2 zucchini

2 1/2 c. mozzarella, shredded

1/2 c. Parmesan

1 handful fresh basil/oregano

Preheat oven to 400 degrees. Get very large pot of salted water boiling. Get medium pot of water boiling. Chop amaranth and carrot tops or other greens into 1″ pieces, dicing stems. Mince garlic and onion, and pick basil/oregano. Slice zucchini. Cook lasagna noodles in large pot, following package instructions. Do not trust “oven-ready” lasagna noodles–they’re not. Boil amaranth and carrot tops in medium pot until wilted, a few minutes for amaranth, several minutes for carrot tops; strain. Meanwhile, remove casings from sausages and sautÃ© in oil with garlic and onions, breaking the sausage up. Stir regularly. When everything’s browned, add tomatoes, tomato sauce, zucchini, and boiled greens. Simmer until everything else is ready. In bowl, combine mozzarella, Parmesan, and basil/oregano. When lasagna noodles are done, drain and rinse them in cold water.

In 9″x13″ pan, layer as following:

* 1/2 red sauce

* Lasagna noodles (about 3)

* 1/2 cheese mixture

* Lasagna noodles

* Remaining red sauce

* Remaining lasagna noodles

* Remaining cheese mixture

Cover with tin foil and bake for 45 minutes. Remove foil and bake for 10 minutes. Remove from oven and let sit for 10 minutes (you won’t want to, but this is *crucial*–otherwise it will all fall apart).

Polenta and Sausage

March 6, 2000 Kristen

4 cups water

1 tsp. salt

1 cup cornmeal

2 T. oil

1/2 cup chopped onion (optional)

1 Italian sausages or Kielbasa, cut in small pieces

1/4 pound sliced mushrooms or 1 small can of mushrooms

1-2 cups marinara sauce

1/4 pound Cheddar or Jack cheese, cut in small pieces

Bring the water to a boil with the salt and slowly stir in the cornmeal, using a wire whisk to mix while pouring it in. Simmer for 7-10 minutes, stirring every now and then. If you want to do this ahead, pour it into a 9×9 pan and refrigerate till dinner. Otherwise, keep it warm until the sauce is ready. Heat the oil in a saucepan and add the onion, cooking a few minutes till soft. Add the sausage and cook a few more minutes. Add the mushrooms and cook another couple of minutes. Pour in the marinara sauce, stir, cover, and simmer for 30 minutes, adding more water if the sauce gets too thick. When the sauce is almost ready, heat the oven to 350 and put the cornmeal in until warm and the cheese is melted. Cut the polenta into squares and spoon the sausage and sauce over the top.

Vegetarian Sweet and Sour Tofu

March 5, 2000 Kristen

1 15.5 ounce can pineapple chunks (reserve the juice)

1/4 cup soy sauce

1/4 cup white wine vinegar

1 tomato, cut into wedges

2 1/2 T. cornstarch mixed into 1/4 cup water

1 tsp ground ginger

1 10.5 ounce package extra firm tofu, drained and cut into 1″ cubes

2 T. sesame oil

1/2 green pepper cut into thin strips about 2″ long

1 red pepper cut into thin strips

1 carrot, cut in half lengthwise, then cut into thin half circles

Mix pineapple juice, soy sauce, vinegar, tomato, cornstarch mix, and ginger into a small bowl. Heat oil in a large skillet or wok over medium high heat. Stir fry the tofu for 10 minutes or so, until lightly browned on all sides. Add the peppers and carrots and stir fry another few minutes. Stir in the soy sauce mixture and cook about 5 more minutes, until thickened. Add the pineapple chunks and heat through.

Jeweled Jell-o

March 4, 2000 Kristen

4 small boxes of Jell-o, different colors

1 can sweetened condensed milk

2 envelopes unflavored gelatin

Water

Dissolve each box of jell-o separately, into one cup of hot water. Pour into individual containers (small Tupperware works well) and chill overnight. Ready a 9 x 13 pan. Cut flavors of jello into small blocks. Mix together carefully in pan. In a separate bowl, dissolve 2 envelopes unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 1 3/4 cup hot water and condensed milk. Cool. Pour cooled milk mixture over jell-o and chill overnight.

Pork Chops with Corn Stuffing

March 3, 2000 Kristen

4 (4 oz) boneless pork chops

4 C. cornbread stuffing mix

1/2 C. chopped celery

1/4 C. chopped onion

1/4 tsp dried sage (I used poultry seasoning)

1 can (14 oz) chicken broth

1 (11 oz) can of mexi-corn, drained (I’m going to use frozen corn and diced bell pepper since that’s what I have on hand)

1 egg, beaten

Heat a lightly-oiled skillet over medium heat. Add pork chops and cook just until browned on both sides. Season with salt and pepper, if desired. In a large bowl, combine all remaining ingredients and mix well. Spoon stuffing mixture into 3-4 quart slow-cooker coated lightly with nonstick spray. Arrange browned pork chops over stuffing. Cover and cook on low for 5-6 hours, or until pork is no longer pink in the center.

Seafood Gratin

March 2, 2000 Kristen

1 C. seafood stock or clam juice

1 C. heavy cream

1/2 C. plus 3 T. good white wine, such as Chablis, divided

3 T. tomato puree

1/2 tsp. saffron threads omitted

8 ounces raw shrimp, peeled, deveined, and cut in half crosswise

8 ounces raw halibut cod cut into1-inch chunks

8 ounces cooked lobster meat, cut into 1-inch chunks

7 T. unsalted butter, divided

1 T. all-purpose flour

Kosher salt

Freshly ground black pepper

3 C. julienned leeks, white and light green parts (2 large)

1 1/2 C. julienned carrots (3 carrots)

1 C. panko (Japanese dried bread crumbs) 1/2 dried breadcrumbs

1/3 C. freshly grated Parmesan

2 T. minced fresh flat-leaf parsley

1 T. chopped fresh tarragon leaves

1 T. minced garlic (2 cloves)

Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)Â Combine the stock, cream, 1/2 C. of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.

Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 T. of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 tsp. salt and 1/2 tsp. pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside. Melt 3 T. of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 T. of wine, 1/2 tsp. salt, and 1/4 tsp. pepper and cook for 5 to 10 minutes, until tender. Set aside. Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 T. of butter and mix it into the crumbs until theyâ€™re moistened. Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

Chocolate Valentino Cake

March 1, 2000 Kristen

1 lb. semisweet chocolate, roughly chopped

4 oz. plus 1 oz. of unsalted butter

5 large eggs separated

Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. Separate the egg yolks from the egg whites and put into two medium/large bowls. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note â€“ If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. Cool cake on a rack for 10 minutes then unmold.Â Garnish with powdered sugar and serve with a good quality vanilla ice cream.